e C OR You SA SALA SA 1. CorheryThe , Cimerican y 10 antio Pro *moquine entinenz 19. Painter varm pings. dote Septulm. 1897 VTI Glove The ... Warm Springs RECEIPT-BOOK Compiled between the years 1881 and 1894, . . BY .. E. T. GLOVER. “You may live without poetry, music, and art, You may live without conscience, and live without heart, You may live without love, you may live without books, But civilized man cannot live without cooks.”' 1897. B. F. JOHNSON PUBLISHING CO., RICHMOND, VA, THE NEW YORK PUBLIC LIBRARY 346287B AMOR, LEROX AND PBDEN FOUNDATION 1948 PREFACE. THE compilation of this book was suggested by a host of friends to whom I have catered for several years at the Warm Sulphur Springs, Virginia. I can endorse every receipt offered, having used them for years, frequently changing them when not practical or sufficiently clear in directions. This work has given me occupation during many hours when confined to my “wheeled chair" through the weary winter months of enforced idleness. The many patrons of the Warm Springs will recognize the vari- ous dishes which have been offered to them in years past, and will, I trust, feel an interest in the success of the Warm Springs Receipt-Book. E. T. GLOVER, Warm Sulphur Springs, Bath county, Va, simser Feb. 21, 1946 INDEX, .. · PAGE. Bavarian Creams, Custards, etc. ............ 281-292 Beverages . . ......... ...... .385-391 Brandy Fruits .................. .. 363-366 Breads ....................... 205-229 Cakes ................. . ..... 321-341 Catsups . .......................381-383 Coffee, Tea, and Chocolate ........ ...... 393-395 Eggs .............. .:..... 193–199 Entreés ........................ 161-168 Fish .......................... 41- 61 Ice Cream, Punches, Water-Ices, and Sherbets .... 297-320 Icing ......................... 315-346 Jellies .......... ...........347–353 Macaroni and Cheese ............... . 201-204 Meats ......................... 67- 95 Pastry and Pies .................... 239-251 Pickles'. ............... ........367-380 Poultry and Game .................. 101-132 Preserves ....................... 355-362 Puddings .......... as .......... ............ 255-270 Pudding Sauces ..... .............. 275-278 Salads . ..................... .. 173-182 Sandwiches ........... :..:.:.:.. 233-237 Sauces for Meats and Fish ............... 183-191 Soups . ........................ 9- 35 Vegetables, etc. .................... 137-159 Soups. STOCK POT. No experience of mine could more clearly make one un- derstand the management of a stock pot than that given by Mrs. Rorer in the Household News, of which she is editor, so I copy it verbatim : “Do not keep a stock pot on the stove continually. Make stock twice a week-on Tuesday and Saturday—when you have fire for other purposes. Save all the bones from the steaks, roasts, and the carcasses of chickens and turkeys or ducks. With a cleaver crack the bones to expose the marrow. Save the bones collected on Sunday and Monday; keep them in a cold place. On Tuesday put them in the stock pot, cover with cold water, and simmer gently for about three hours. Strain and stand away to cool. When cold remove the fat, and it is ready to use. Then on Wed- nesday begin to save the bones to boil on Saturday. In this way you will have sufficient stock for soup every (day. When a stock pot is kept on the stove continually the ma- terials become bitter and the stock muddy." AMBER SOUP. 4 pounds lean beef, 2 bunches parsley, 2 pounds lean veal, 4 eggs—whites and 1 chicken, not less shells, than 3 pounds, 1 tablespoonful butter, 1 gallon cold water, 6 pepper-corns, 1 teaspoonful celery rind and juice two seed, lemons, 16 cloves, salt and pepper to 2 onions, taste, 2 turnips, 2 carrots. 10 The Warm Springs Receipt- Book. Cut the beef and veal into small pieces ; cut the chicken into twelve pieces, and crush the bones. Put into the soup- kettle and cover with the gallon of water. Let this heat slowly, and simmer gently. Slice the onions thin, and cut the other vegetables into small pieces. Put the butter into a frying-pan, and when hot put in the vegetables and fry a delicate brown. Now turn these with celery seed and lemon rinds and juices into the soup-kettle. Simmer until the meat is cooked to pieces. Then set aside to get cold. Remove all the fat and strain (this had best be done one day for the next). Put into the kettle again, with the whites only of the eggs and the shells crushed up and beaten a little with the whites. Stir the eggs and shells well with the soup ; let the soup heat gradually, and when it comes to the boiling point watch it closely, and carefully remove all the scum that rises. Then strain, if necessary, more than once ; have it very clear. Season to the taste with salt and pepper. Return it again to the kettle (which should have been washed out with hot water). When the soup is very hot serve at once. It should be perfectly clear, and a beautiful straw color. BEEF L'ANGLAISE. 6 pounds beef cut into teaspoonful white strips, pepper-corn, 6 quarts water, 1 teaspoonful celery 4 onions, seed, 1 teaspoonful cloves, 4 teaspoonful allspice, 1 teaspoonful mace, 2 tablespoonsful Wor- 6 tablespoonsful butter, cestershire sauce. Put the beef and water in a saucepan or soup-kettle, boil for an hour. Put the butter in a frying-pan, and slice the onion and put in the butter. Fry a nice brown. Put the spices and onion into the kettle and boil for two hours The Warm Springs Receipt-Book. 11 longer. Strain the soup and return to the kettle. Thicken with a little brown flour, and if not a dark, rich color, add a teaspoonful of caramel. Salt and pepper to the taste. BOUILLON. 5 pounds lean beef 3 blades mace, chopped fine, 2 teaspoonsful celery 3 quarts cold water, seed, 2 small onions—sliced, 3 eggs—whites and 3 bay leaves, shells to be used, 3 sprigs parsley, 1 cup water. Carefully remove all fat from the meat; put it, with the water, onions, bay leaves, and parsley, in a soup-kettle.. Cover the kettle and put it on the back of the range, where it will simmer for four or five hours. Take from the kettle and strain it through two thicknesses of cheese cloth. Wash the kettle and return the bouillon to it. Wash the eggs well; break them carefully, so that not a particle of yellow is mixed with the whites; crush the shell in your hands and drop it into the whites. To this add the cup of cold water; beat the whites a few strokes with an egg-whip. Put this egg and shell in the kettle with the bouillon; let it boil for fifteen minutes; at the end of that time put in another cup of cold water; let it boil a few minutes longer. Take off all the scum, and strain carefully through a flannel bag. Before you strain it the last time, season with salt and pep- per, and if not a rich dark brown, use a little caramel for coloring it. BLACK SOUP. Boil a shank, or any piece of beef with a bone in it. Season with allspice and black pepper in the grain. When the meat is well boiled take a part of it out; chop the beef very fine; season with salt and pepper and a little onion; 12 The Warm Springs Receipt-Book. roll into small balls and put back into the soup, after the soup has been thickened with well-browned four. This will give the soup that dark color and a peculiar favor. Have four hard-boiled eggs when ready to serve the soup. Flavor with dark sherry wine, and slice a lemon and the hard-boiled eggs into the soup and serve. CALF'S-HEAD SOUP_No. 1. Take the head and haslets and wash them until the blood is all drawn out; or, better still, soak them all night in water. Put them on very early in the morning, and boil until the meat comes easily from the bones. Chop the meat up fine and return it to the liquor in which it was boiled. Chop up two onions; add to the soup, with a bunch of different kinds of herbs, and boil until time to serve it. Make some small forcemeat balls, beat up the brains with the yolk of an egg, mix with the balls, and fry in small cakes. About one hour before serving the soup put in some mace, spice, salt, and pepper. Just before taking it from the fire put in half a pint of wine and a little tomato or walnut catsup. Slice in the tureen one lemon and four hard- boiled eggs. Thicken the soup just a little with brown flour, and pour in the tureen on the hard-boiled eggs and lemon. CALF'S-HEAD SOUP–No. 2. 1 calf's head, 1 sprig sweet marjo- 1 gallon water, ram, 2 lemons, 2 tablespoonsful Wor- 1 teaspoonful allspice, cestershire sauce, 1 teaspoonſul mace, 2 tablespoonsful butter, 1 teaspoonful cloves, 2 tablespoonsful four, 2 bay leaves, pint sherry or ma- 2 sprigs parsley, deira. The Warm Springs Receipt. Book. 13 Wash and scald head well; put in a kettle with the cold water; let it simmer gently for five or six hours, skimming it as long as the scum rises; add the spices, parsley, marjo- ram, and lemon, and boil for one and a half hours. When done strain. Make forcemeat balls of the meat of the head, chopped very fine. Season with the grated rind or juice of half a lemon and a tablespoonful of chopped parsley; salt and pepper to the taste. Bind together with one raw egg. Form into small balls the size of a walnut and fry in butter until a beautiful brown. Put the butter in a saucepan—when it bubbles stir in the flour. Mix well, and with this thicken the soup. Be careful to stir constantly until it boils. Add the wine, Worcestershire sauce, salt, and pepper to taste. Slice the lemon and hard-boiled eggs in the tureen and pour the soup over it. CONSOMMÉ ROYAL. 4 pounds beef, 1 bunch parsley, 4 quarts cold water, 6 blades mace, 1 teaspoonful celery seed, 16 cloves, 2 small onions, 4 eggs (whites and 2 small carrots, shells only), salt and pepper to the taste. Cut the beef into pieces an inch square; be careful to remove all the fat. Put the beef in the soup-kettle, and pour the cold water on it; let it boil slowly; look after it now and then, and skim it carefully to remove all grease. Scrape the carrots, and slice the onions; put these with the cloves, mace, and parsley into the soup, and simmer until the vegetables are very tender. Then strain the soup through a flannel soup-bag, and return to the soup-kettle, which must have been well washed. Wash the eggs, and break carefully, so as not one particle of the yellow will be mixed with the whites. Crush the shells up, and put them 14 The Warm Springs Receipt-Book. with the whites; beat them a very little with an egg-beater, and turn them into the kettle with the soup. Boil until the eggs gather to one side of the kettle; then skim carefully away every particle of it; season with salt and white pepper. If it is not a dark rich brown color, use a little caramel to darken it. Rinse the bag in warm water; pour the soup through it again, and serve very hot, with croustades. With this as a foundation, one can have an endless variety of consommé by using different things instead of the croustades. CREAM OF CORN SOUP_No. 1. 1 quart grated corn, 4 heaping spoonsful 2 quarts rich white butter, stock, 3 tablespoonsful flour. 1 quart rich milk, 3 eggs-yolks only, salt and pepper to taste. After the corn has been grated from the cob, put the cobs in the soup-kettle and let them simmer for twenty-five or thirty minutes, then take them out and put in the corn while it is cooking ; rub the butter and flour together until smooth. When the corn is done press through a sieve ; return to the kettle, season with salt and pepper ; stir in the butter and flour, and stir constantly until it thickens. Have the milk heated in a farina boiler ; stir that in, then add the beaten yolks of the eggs carefully and serve immediately. CREAM OF CORN SOUP_No. 2. Cut the grains from twelve ears of corn ; add two quarts of water, and let it boil until the corn is well done, then add one quart of milk, and let it come to a boil. Rub this through a colander, and set it on the stove to keep warm. Add to this pepper and salt and a tablespoonful of butter. Beat an egg until light and pour into the soup, stirring all the time. Then serve at once in a hot tureen. The Warm Springs Receipt. Book. 15 CREAM OF MUSHROOM SOUP. Peel one pound of fresh field mushrooms; wash and chop very fine with a silver knife. Put into a covered saucepan with two quarts of rich chicken stock. Simmer gently for an hour. Season with salt and a dash of white pepper or cayenne. Put another saucepan on the fire, and when warm put in five tablespoonsful of butter; when it melts sift into it six tablespoonsful of four; stir constantly for a few minutes until it is very smooth; then add a quart of rich cream; stir for a minute; then stir in the mushrooms, and stir constantly until it just comes to the boiling point, and serve in bouillon cups. CREAM OF POTATO. 12 good-sized potatoes, 2 tablespoonsful but- 1 quart rich milk, ter, 2 quarts white stock, 2 tablespoonsful flour. Boil the potatoes until they are tender; take from the water and put them in a cloth to drain; then mash them with a wooden spoon. Put the stock in the soup-kettle on the fire. Heat the milk in a farina boiler. Put the pota- toes in the stock. Rub the butter and flour together and stir into the soup until it is thickened and very smooth. Season with salt and pepper. Add the hot milk. Serve immediately. CREAM OF SAGO. (Mrs. Rorer.) } cup sago, 1 tablespoonful but- 1 quart veal or white ter, stock, 1 small onion, 1 pint milk or cream, 1 bay leaf, 2 even tablespoonsful flour, 1 sprig parsley. 16 The Warm Springs Receipt-Book. Wash the sago well in cold water, cover with clear cold water, and soak for three hours. Put the stock in the soup- kettle, with the onion, parsley, and bay leaf. Drain the sago, add it to the stock, and simmer slowly for half an hour. Now take out the onion, bay leaf, and parsley. Put the milk on to boil in a farina boiler; rub the butter and flour together and stir into the milk when boiling; stir con- stantly until it thickens. Now pour this into the soup- kettle, add seasoning, and serve. CREAM OF TAPIOCA. (Mrs. Rorer.) Cream of tapioca soup is made the same as cream of sago soup, using half a cup of the tapioca instead of the sago. CREAM OF SPINACH. Wash and pick the spinach and put it on to boil; boil until soft and tender; then press enough through a sieve to make a generous pint of the pulp; add to this one quart of rich chicken stock. When it becomes very hot, take one tablespoonful of butter and two tablespoonsful of flour and rub together until very smooth; stir this into the soup, and continue to stir until very smooth. Season with salt and white pepper. Strain again through a cheese cloth until perfectly smooth. Return to the soup-pot and add a cup of cream; beat all the time, after you add the cream, with an egg whip. This, you will find, makes it very light. Serve immediately. It should be very hot. CREAM OF ASPARAGUS. 2 bunches asparagus, 4 pints rich milk, 1 quart white stock, 3 tablespoonsful 1 quart water in which flour, the asparagus is 1 generous table- boiled, spoonful butter. The Warm Springs Receipt-Book. Wash the asparagus, put in a saucepan of boiling water and cook gently until thoroughly done. Take from the fire, cut off the tops and put aside until they are wanted. Rub the asparagus through a coarse sieve and boil. Put the milk in a double boiler; add the stock and the water in which the asparagus was boiled. Have the flour and butter rubbed together; stir it carefully in the boiling soup. When ready to serve season with salt and white pepper, and put in the asparagus points. CREAM OF BARLEY. 1 cup barley, 1 quart white stock, 1 quart rich milk, 1 tablespoonful butter, 2 tablespoonsful of flour. Wash the barley and scald it well; drain it carefully, then cover it with boiling water and boil it for several hours, and strain it. Boil the milk and stock together ; rub the butter and flour together and stir in the boiling soup. Then turn in the barley ; season with salt and white pepper. CREAM OF CELERY. 4 roots celery, or 1 large tablespoonful 4 teaspoonsful celery : butter, seed, 2 large tablespoonsful 3 pints milk, flour, 1 pint white stock, salt and pepper to taste. If the root is used wash and cut it into small pieces. If the seed is used tie into a muslin cloth, put to boil in the stock until it is quite strong of the celery. Have the milk boiling in a farina boiler ; add to the stock. Rub the flour and butter together and stir in the boiling soup and serve. CLAM CHOWDER. Shred into little thin strips one small slice of salt pork. Put this in a saucepan and toss about until it is nicely The Warm Springs Receipt-Book. browned. Trim off the tough part around the edge of one quart of clams. After having drained off the liquor and set the clams aside in a bowl, add one quart of water to the clam juice, and strain it all together through a very fine sieve. Put this juice with the tough trimmings of the clams in a saucepan and boil for ten minutes, skimming it as the scum rises. Take out the tough pieces of clams and throw them away. Now put the salt pork into the saucepan of clam juice with three generous tablespoonsful of butter and four large Irish potatoes sliced, the clams and two small onions sliced very thin, a dash of cayenne pepper, and add salt to the taste. After the potatoes are cooked, and while boiling, stir in two small tablespoonsful of four which has been smoothly mixed with water. Stir constantly to insure it free from lumps, and when it boils up once then add a full pint of milk. Break four or five water biscuits in your tureen, and when the soup has boiled turn it on the biscuits. · and serve. CORN CHOWDER. 2 quarts grated corn, 2 generous tablespoons- 10 medium potatoes, ful butter, pound bacon or 3 tablespoonsful flour, ham, 6 water biscuits or. 1 small onion, crackers, 1 quart milk, 2 eggs-yolks only, 1 pint boiling water, salt and pepper to taste. Cut the bacon or ham in small pieces, putin a frying-pan with the onion chopped very fine, fry a nice brown. Peal and cut the potatoes into dice-shaped pieces. Sprinkle the bacon in the bottom of the soup-kettle, then a layer of pota- toes, then one of corn, then another of potatoes and of corn. Pour in the water and place the kettle where it will cook gently for thirty minutes. Add the milk, rub the flour and butter together, and stir in the boiling soup or chowder ; The Warm Springs Receipt-Book. 19 break up the crackers in very small pieces, add, and cook a few minutes longer. Add salt and pepper to your taste. Just a few minutes before you remove from the fire stir in, with the utmost caution, the well-beaten yolks of the eggs. Great care must be taken, as the eggs will curdle. POTATO CHOWDER 18 medium size pota 3 tablespoonsful toes, flour, 1 quart milk, 2 small onions, 1 quart water, pound bacon, 3 tablespoonsful 4 tablespoonsful butter, chopped parsley. Cut the potatoes into dice pieces ; cut the bacon into small pieces ; mince the onions very fine. Put the bacon and onions into a frying-pan and fry a delicate brown. Put a layer of potatoes in the bottom of the kettle, then sprinkle in the bacon and onions, then a layer of potatoes and a sprinkling of the bacon and onions, and so on until all used up. Then pour on the water, cover the kettle, and cook gently for thirty minutes. Now add the milk, and rub the flour and butter together and stir in the soup. Stir in con- tinuously until it boils. Season with salt and pepper, and serve very hot. OYSTER CHOWDER. Take fifty oysters and carefully pass each through your fingers, so as to remove any particle of shell that may ad- here to the oyster. Measure the liquor, and add just as much cold water as there is liquor. Strain it through two thicknesses of cheese cloth, and put into a saucepan. (You must peel and slice eight potatoes and leave them in cold water for some hours before you wish to use them.) Drain: 20 The Warm Springs Receipt- Book. the potatoes well and put them in the saucepan with the liquor and water and let them simmer gently until the pota- toes are quite done. Take a heaping tablespoonful of flour, mixed very smooth with, say, half a cupful of water ; stir this carefully in the potatoes, and continue to stir until very smooth and the flour is done. Turn in the oysters and let them cook just one minute-no longer. Pour into the saucepan one quart of very hot milk, remove to the side of the range, and stir into the oysters two tablespoonsful of butter ; add salt and white pepper to the taste. Break three water biscuits into small pieces in your tureen, and pour the boiling chowder over them and serve at once. An onion sliced very thin and cooked with the potatoes is considered by many an improvement. GEN. WASHINGTON'S SOUP. Boil and pick four dozen large hard crabs (equal to two cans). Boil them with half a pound of bacon, streak of lean and streak of fat; cut into small pieces in two gallons of water. Boil down to one gallon. Boil one gallon of sweet cream or rich milk, slightly thickened with four ounces of butter and a little flour. Add this to the soup while it is boiling, and just before it is served. Dress with balls of forcemeat and hard-boiled eggs, and season to the taste with salt and white pepper. GREEN TURTLE SOUP. (The Caterer.) The day before you intend to dress the turtle, cut off its head: and to do this properly you should hang up the victim with its head downwards. Use a very sharp knife, and make the incision as close to the head as possible. You must not be surprised at seeing many hours after the deco- lation the creature exhibit extraordinary signs of muscular motion by the flapping of his fins. Separate the upper from The Warm Springs Receipt-Book. 23 Cut the lobster into small pieces with a sharp knife, and put into the boiling water, with the salt and pepper, and cook for thirty minutes. Put the milk into a double boiler; when scalding hot stir in the cracker crumbs. · Stir the butter into the boiling lobsters; when ready to serve, turn the lobsters into the boiling milk, add the lemon juice, and serve immediately. MOCK-TURTLE SOUP. (Mrs. Rorer.) 1 calf's head, 4 even tablespoonsful 1 pound calf's liver, flour, 1 calf's heart, 1 tablespoonful mush- 1 bay leaf, room catsup, 1 carrot, 1 tablespoonſul Wor- 1 onion, cestershire sauce, 12 cloves, 2 hard-boiled eggs, 1 turnip, 1 lemon, 1 bunch pot herbs, 3 quarts water, 2 tablespoonsful butter, salt and pepper to taste. Have the butcher saw the jaws and take out the brains. Now wash the head well through several cold waters. Pour boiling water through the throat and nasal passages, then wash again in cold water. Now put it in the soup-kettle and cover with the cold water; put it over a moderate fire; skim at the first boil and again in fifteen min- utes. Let it simmer until the meat on the head is tender- about two hours. Remove the head, take off the meat and tongue, and put on ice to cool. Put the bones back into the kettle; add the vegetables, cleaned and cut into pieces, also the cloves and bay leaf. Let this simmer for two hours longer. Strain and put away over night. Put the liver and heart in the ice chest with the other meat. In the morning skim all the fat from the surface. Put the butter The Warm Springs Receipt-Book. in a large stew-pan and stir until a nice brown, then add the flour; mix well and add the soup; boil and stir five minutes; have ready the meat from the head, and half the liver cut into dice; add them to the soup and boil up once; then take from the fire, add the sauces, salt, and pepper, and if you use wine, a wineglassful of sherry. Slice the hard- boiled eggs and lemon, put into the tureen, pour the boiling soup over them, and serve. MOCK-TURTLE SOUP—No. 2. Take a small ham bone with but little meat on it and one knuckle of veal; chop them together and put into a roasting-pan; add two bay leaves, six white pepper-corns, six cloves, one carrot, two onions, and one turnip; cut the vegetables into small pieces; skim some of the fat from the stock pot and pour over the roasting-pan; put the pan in the oven until it becomes a very nice brown; then take three bastingspoonsſul of flour and mix with the bones and vegetables in the pan and return to the oven for five min- utes longer. Have the soup-kettle ready on the range; pour into it the contents of the roasting-pan and put five gallons of stock on it; add to it two quarts of tomatoes and one teaspoonful of celery seed if you have no bunches of celery. Let the kettle set on the range where it will simmer all night; the next morning strain the soup through a fine sieve; wash the kettle, and when the soup has been strained through the sieve and is perfectly smooth, then re- turn it to the kettle; place it on the range where it will cook gently until it is served. Have a calf's head nicely cooked. About an hour before the soup is served remove the meat of the calf's head from the bones; cut the meat into small square pieces and put in the soup-kettle. Just before the soup is served have four hard-boiled eggs; cut the whites into small dice-like pieces; chop the yolk fine; take one lemon, slice into thin slices, and cut each piece into quar- The Warm Springs Receipt- Book. : 25 ters; add these to the soup, with half a pint of sherry wine, two gills of brandy, a little Worcestershire sauce, a dash of cayenne pepper, and salt to the taste. If the soup should not be a rich brown color, use a little caramel. MUTTON BROTH. 5 pounds mutton free 2 eggs, from fat, cut into . 2 cups milk, small pieces, 1 bunch parsley or 1 gallon water, thyme, 1 cup rice or barley, 1 tablespoonful flour. Put the meat and water in a covered saucepan and boil gently for two hours. Wash and pick the rice, or barley, whichever is used, and put it to soak in some warm water. At the end of two hours turn the rice and water into the soup and boil for another hour, though care must be taken and it must be often stirred to prevent the rice from settling to the bottom of the kettle: Beat the eggs well and stir in the milk, into which has been smoothly mixed the spoon- ful of flour. Mix this a little at a time in the boiling liquor, until there is no danger of the eggs curdling. Pour into the pot when you have taken out the meat. Season with the parsley or thyme, salt, and pepper. Serve immediately. OYSTER SOUP. 50 oysters, 4 tablespoonsful flour, 1 quart milk, 6 white pepper corns, 1 quart water, salt and pepper to 4 tablespoonsful butter, the taste. Pour the oysters in the colander, and pour over them the quart of water to rinse them well. Strain the liquor and water poured over them through a muslin cloth. Put the liquor in the soup.kettle, and let the kettle be set over the fire where it will boil gently. Skim it carefully; add the 26 The Warm Springs Receipt-Book. . milk, the pepper-corns, and let it boil again for a few minutes. Rub the flour and butter together, and stir care- fully in the boiling soup. After the oysters are well washed and drained and great care used to move any particle of shell that may adhere to them, add them to the soup. Break up the crackers into small pieces, and put in the boiling milk; then add the oysters; stir continually until it comes to the boiling point. Serve immediately. OX-TAIL SOUP. Four ox tails ; chop them into small pieces ; two onions, one carrot, and one turnip, cut into small (dice) square pieces ; three or four stalks of celery cut into small pieces. Put these into the soup-kettle and over them pour some of the fat from the stock pot. Cook until they become a rich brown color ; then add the four gallons of stock ; strain two quarts of tomatoes and add to the soup-kettle; thicken with a little flour mixed with cold water ; be careful when this is added to stir, and have it as smooth as it possibly can be. Wash and soak a cup of barley and add to soup. This must cook until both the barley and the ox tails are very tender. When ready to serve add half pint of sherry wine, two gills of brandy, and some Worcestershire sauce; a dash of cayenne, and some chopped parsley. OX-TAIL SOUP. 3 ox tails, 3 generous tablespoons- 3 quarts stock, ful butter, 1 onion, 1 generous tablespoon- 2 small carrots, ful brown flour, 2 small turnips, 1 wine-glass sherry, 6 cloves, 1 tablespoonſul Worces- 2 bay leaves, tershire sauce. Wash the ox tails and wipe them dry. Put into a frying- pan the butter, and while it is melting cut the tails into pieces The Warm Springs Receipl-Book. about an inch long. Put these pieces in the butter and turn until they become brown ; then skim out and put into the soup-kettle with the stock. Wash the vegetables, cut into small pieces and put in the kettle with the bay leaves and cloves. Let it simmer for two hours or more, until the vege- tables are well done and the tails are tender. Then remove the vegetables from the kettle, rub the brown flour very smooth with a little cold water; stir into the soup and be sure it is entirely free from lumps and very smooth. Add the wine and sauce, and serve very hot. to th OKRA SOUP. (A Southern Dish.) 1 gallon okra, 1 small pod green 3 quarts tomatoes, pepper, 5 quarts water, salt and pepper 1 beef shin, to the taste. Wash the okra well, and cut into small pieces. Washi the tomatoes and rub through a colander. Put the beef and water in the kettle, add the okra and tomatoes to the kettle and boil gently for seven hours. Skim it from time to time, and put in the pod of green pepper. Season with salt. Just before serving take out the meat, cut it into small pieces and return it to the soup. Take out the pod of green pepper, and serve the soup in a hot tureen. OKRA SOUP. Make a broth of fowls or fresh meat. To a gallon of this take three dozen pods of young, tender okra ; wash and cut up into thin slices; boil gently and slowly three hours, stirring occasionally. Season with salt and pepper ; then add a pint of tomatoes, which must be previously peeled ; rub through a colander ; add to the soup, and boil two hours longer. The Warm Springs Receipt-Book. POTAGE A LA REINE. 1 large fat hen, 3 blades mace, 4 quarts water, 4 cloves, 1 pint rich milk, 2 inches cinnamon 1 cup rice, bark, 1 onion, 4 generous table- 1 carrot, spoonsful butter, 2 bay leaves, 3 generous table- salt and white pepper spoonsful flour, to the taste, 1 gill sherry wine. Put the hen, water, bay leaves, and rice into the soup- kettle. Tie the spices together in a piece of cheese cloth, and drop in the kettle. Put the kettle where it will cook gently for three hours. Wash the vegetables, and cut into small pieces. Put the butter into a frying-pan, and fry the vegetables in it until they are a delicate brown; skim them from the butter, and put into the soup. If the butter is not browned, stir in the flour, and when smooth, pour that too into the soup. If the butter is too brown after the vegetables are taken out, use more fresh butter. Be careful and skim the soup after the butter is added when the soup boils. When the chicken is thoroughly done, take it out; chop the white meat very fine, and return to the soup- kettle. Take out the spices and the carrot, and press all the rest through a sieve. Wash the kettle, and put the soup in it; pour the milk in, and season with salt and pepper. Just before serving, put in the gill of wine. PUREE OF CHESNUTS. Take three pints of chesnuts and boil fifteen or twenty minutes. When cool enough to handle, peel and remove all the brown skin. Put them in a saucepan with three pints of water, and boil until tender; add a teaspoonful of salt while boiling and a dash of white pepper. When The Warm Springs Receipt-Book. 29 tender rub them through a sieve, and return to the saucepan with two quarts of good chicken stock well seasoned. Simmer gently; rub together two tablespoonful of butter and two tablespoonful of flour, and stir into the puree until very smooth and the flour is thoroughly done. Serve very hot. PUREE OF GREEN PEAS—No. 1. 2 quarts green peas after 1 small tablespoonful they are shelled and butter, washed, 1 small tablespoonful 1 quart stock, flour rubbed well 1} quarts boiling water, together. Put the peas on to boil; let them cook until tender. Add the stock and boiling water, and press through a sieve. Wash the soup-kettle, and return the soup to the kettle to get thoroughly heated. Stir the flour and butter into the soup, and continue to stir until very smooth. Season with salt and white pepper, and serve in a hot tureen with TIMBALES OF GREEN PEAS. Mix one-half cup of mashed green peas, with a table- spoonful of stock, the whites of two eggs; season with salt and pepper. Stir these together; pour into a mould or flat tin. Set the mould in hot water, and set in the oven to cook until the mixture is firm; then turn out of the mould on a flat dish. When cold, cut into small cubes, and when ready to serve the soup, put the cubes in a tureen with the soup. PUREE OF GREEN PEAS—No. 2. 1 shin bone beef, 3 tablespoonsful flour, 1 peck green peas, 4 quarts water, 2 tablespoonsful butter. Shell the peas; wash the pods well; drain from the water; The Warm Springs Receipt-Book. put in the soup-kettle with the four quarts of water and shin of beef. Boil until tender; then remove all the pods from the soup-kettle. Wash the peas, and put them in with the beef. When they are well done, take the peas up, and press through a sieve; return the pulp all to the soup. Rub the flour and butter until smooth; stir in the soup, and continue to stir until as smooth as possible. Serve in a hot tureen with croutons. PUREE OF RED PEAS. 4 pound bacon or a 1 quart peas, ham bone, 2 quarts water. Boil the peas until they are half done; then put in the bacon or ham bone. When the peas are very tender, take them out, and rub through a coarse sieve. Return the pulp to the soup-kettle; season with salt and pepper. If the peas do not make the soup thick enough, thicken with a tablespoonful of flour mixed with a little water. Pour into a tureen, and serve. PUREE OF CHICKEN. 1 quart chicken stock, 1 pint cream, the yolks of three pint cracker crumbs, hard-boiled eggs, soaked in milk. Use the breast of the chicken only, and chop it very fine; rub the yolks of the eggs into the chicken ; add the soaked cracker crumbs, and mix thoroughly ; add the pint of crean, it having been previously heated ; add all of these to the chicken stock. Season well with celery salt, white pepper, and salt. Let it come to a quick boil, stirring constantly, and serve immediately. It is necessary to use a large, ſat chicken for this soup, and when this receipt is closely followed it will be found delicious. 32 The Warm Springs Receipt-Book. Lay the ham in the bottom of the kettle; put in the cow heels, the beef shins, vegetables, and other ingredients; sea- son with salt and pepper. Let the whole simmer gently for five hours, carefully taking away all scum that may rise to the surface. Strain through a fine sieve and then through a flannel bag. Skim off every particle of grease. This can be left to harden for Aspic jelly. TOMATO SOUP. 2 quarts tomatoes, 2 small onions- 2 quarts stock, minced very fine, 2 generous tablespoonsful butter. Put the ingredients together in the soup-kettle; add salt and white pepper to the taste, and simmer gently for two hours. Then take from the kettle, rub through a sieve, re- turn to the kettle, and set it on the range where it will boil gently. Rub together one tablespoonful of butter and two tablespoonsful of flour until smooth. Then stir in gently and continue to stir until there is no danger of lumps. Then let it boil once and serve. Have some small squares of bread fried a delicate brown and well dried by being set in the stove a few minutes. These small cubes of bread should be served in a separate dish, and when the soup is put into the plate let a few pieces of the cubes be put in the plate. TOMATO SOUP—MADE IN TWENTY MINUTES. . 1 quart tomatoes, 1 tablespoonful butter, 1 pint boiling water, 2 teaspoonsful flour. Press the tomatoes through a sieve; add to this a piece of soda the size of a green pea to destroy the acid of the tomatoes. Rub the butter and flour together. Salt and pepper to the taste. Put the water and tomatoes in the soup-kettle to boil. Stir in the butter and flour, and con- tinue to stir until there is no danger of its lumping. The Warm Springs Receipt-Book. 33 TOMATO SOUP. Take eight large uncooked tomatoes; scald, peel, and rub through a colander; add half a cup of bread crumbs, two tablespoonsful of butter, pepper and salt to the taste, and stew ten minutes. Put a teaspoonful of soda, well mixed with a little water, into the tomatoes. Add to this two quarts of milk that has been heated in a farina boiler. When it boils once it is done. Serve in a heated tureen immediately. Sall and P TOMATO AND MACARONI. 4 pounds beef chopped 3 quarts tomatoes, not too fine, and a pound macaroni, small shin bone, salt and pepper to 4 quarts water, taste. Put the beef shin, beef, and water on in a soup-kettle. Notice it after it boils; remove all the scum that rises on it. Rub the tomatoes through a colander, add a piece of soda the size of a green pea to the tomatoes, and add the toma- toes to the soup. Break the macaroni into pieces two or three inches long, wash well, put into a saucepan, and cover it with boiling water. Let it boil for fifteen minutes, take up carefully, drain well, and put in with the tomatoes and beef. Season with salt and pepper, and serve in a warm tureen. TOMATO BISQUE SOUP. 1 can tomatoes, 1 quart milk, 1 large tablespoonful 1 teaspoonful granu- butter, lated sugar, 1 tablespoonful corn salt and white pep- starch, per to taste. Rub the tomatoes through a sieve. Put this into a sauce- pan or kettle and set on the fire; stir in the sugar. Heat the milk in a double boiler, and thicken with the corn starch 34 The Warm Springs Receipt. Book. rubbed smoothly with the butter. Stir in a pinch of soda with the tomato juice. Just before taking from the range pour the tomato juice into the boiling milk. Serve at once. If left on the fire even a few minutes it is apt to curdle. TOMATO BISQUE. Put into a saucepan one quart of tomatoes and one-half teaspoonſul of soda. Let it simmer until thoroughly done. Rub through a colander, and return to the saucepan. Have one gallon of rich milk in a double boiler, and allow it to become scalding hot; then pour into the tomatoes, and stir. Let them cook together; season with salt and a little red pepper. Rub together a large spoonful of butter and two tablespoonsful of flour. Stir into the soup, and con- tinue to stir until very smooth and the flour is done. Serve very hot. SPLIT PEA SOUP. 1 quart split peas, 13 quarts stock, quart boiling water. Look the peas over carefully; wash them well, and soak in water over night, being sure you use enough water. Early the next morning pour off the water; cover them well with hot water. Boil until tender; add the stock and boiling water, and press it all through the sieve. Wash the soup-kettle, and return the soup to it to become very hot; season with salt and white pepper. Serve with croutons. VEGETABLE SOUP. 1 shin beef, 1 pint corn, 4 quarts water, . 1 gill carrots, 1 quart tomatoes, 2 onions, 1 pint potatoes, 2 teaspoonsful celery 1 pint cabbage, seed. The Warm Springs Receipt-Book. 35 Rub the tomatoes through a colander, and to this add a piece of soda the size of a green pea. Boil the potatoes, and when done break up with a fork, and add. Cut the cabbage as for cold slaw; cut the corn from the cob; mince the carrot and onion very fine. Just before serving, rub a tablespoonſul of butter and a tablespoonful of four together and thicken the soup. Add salt and pepper to taste. The Warm Springs Receipl-Book. The Warm Springs Receipt- Book. 37 The Warm Springs Receipt-Book. 39 The Warm Springs Receipt-Book. Fish. BOILED FISH. Select any fresh fish that does not weigh less than five pounds, wash it well in cold water, and if you have no fish- kettle wrap the fish in a piece of white cloth ; sew the cloth around the fish. Then put it in boiling water and allow from six to fifteen minutes for every pound, according to the sort of fish ; for instance, cod boils in six minutes, halibut and salmon require fifteen, &c. It is regarded by some persons an improvement to put a tablespoonful of vinegar in the water in which a fish is boiled. Take the fish out care- fully when done, remove the cloth, lay the fish on a hot platter, and serve with any of the sauces used for boiled fish. BAKED FISH. Any fish weighing over five pounds can be baked. After the fish has been properly prepared for cooking wash it well, then wipe or drain it well, rub it over with a table- spoonful of salt. For the stuffing use- 1 cupful bread crumbs, } teaspoonful chopped 1 teaspoonful butter, onion, 1 teaspoonful chopped salt and pepper to capers, taste. If the stuffing is too dry add a little water. Or a stuffing may be made of crackers rolled into crumbs, two ounces fat pork chopped very fine, a small tablespoonful of chopped parsley, salt and pepper to taste, and moistened either with stock or water. Put this in the body of the fish and fasten the body together with small skewers. Cut gashes across the fish about half an inch deep ; into each gash put a small strip of bacon. Dredge the fish with flour, and sprinkle 42 The Warm Springs Receipt-Book. lightly with salt and pepper. Put the fish into a baking-pan, pour a little hot water into the pan, bake for an hour, bast- ing it frequently with the gravy in the pan, and again dredg- ing it with flour, salt, and pepper. When done and ready to serve lift it carefully from the baking-pan into a hot dish, pour around it whatever sauce you prefer; garnish with parsley. CODFISH BALLS. Soak the codfish for some hours, then boil it, changing the water. When it is thoroughly done take it off and pick it very fine before it gets cold. Have potatoes ready boiled, and in the proportion of twice as much potatoes as fish. Mash the potatoes, using rich milk and good butter, until they are smooth and creamy. To a cupful of fish, not pressed down, use two cups of potatoes and one egg, beaten lightly. Mix these well together, and season to the taste. Make into cakes with the hands, roll in flour, and fry a deli- cate brown in smoking hot lard. Take them up as soon as done. CODFISH BALLS--No. 2. Three cups of shredded codfish, washed and boiled; three cups of boiled potatoes, mashed smooth while they are hot with two tablespoonsful of butter ; one quarter cup cream, one egg well beaten. Season with pepper and salt to taste. Mix the fish, potatoes, one egg beaten well; season to your taste. Form into balls with the hand. Have another egg beaten just a few strokes with a tablespoonſul of cold water. Roll the cakes in the egg, then into cracker dust, and fry in boiling lard or cottolene. SOFT-SHELLED CRABS. (Miss Parboa.) Liſt the shell at both sides and remove the spongy sub- The Warm Springs Receipt- Book. 43 stance found on the back; then pull off the “apron," which will be found on the under side, and to which is at- tached a substance like that removed from the back. Now wipe the crabs and dip them in beaten egg and throw in fine bread crumbs. Fry in boiling hot fat from eight to ten minutes, the time depending on the size of the crab. Serve with sauce Tartan, or the egg and bread crumbs may be omitted; season with salt and cayenne pepper and fry as before. CRAB GUMBO. 1 large chicken, cut 2 large onions, chopped, up as for fricassee, I can tomatoes, 1 pound veal, cut into 1 large bell pepper, inch pieces, sliced. All the above ingredients to be fried brown on the out- side, but not cooked. Fiſty clean, fresh okra pods, cut into three pieces each. Boil gently altogether in three quarts of water for five hours. Just a half hour before serving drop in six hard-shell crabs which have been scalded and broken into one quart. DEVILLED CRABS. (Mrs. Rorer ) 12 nice heavy crabs, 1 tablespoonſul butter, * pint cream, 1 tablespoonful salt, 2 tablespoonsful flour, 1 of a nutmeg-grated, 1 tablespoonful chop. salt and cayenne pep- ped parsley, per to taste, yolks of 4 hard-boiled eggs. Put the crabs in warm water, add the salt, and put the kettle over a brisk fire. Boil thirty minutes. Take up and drain; break off the claws, separate the shells, remove the spongy fingers and the stomach, which is found under the The Warm Springs Receipt-Book. head. Pick out all the meat. Put the cream on to boil, rub the butter and flour together, and add to the boiling milk; stir and cook for two minutes. Take from the fire and add the crab meat, the yolks cf the hard-boiled eggs mashed fine, the parsley, the nutmeg, salt, and cayenne pepper. Clean the upper shells of the crabs, fill them with the mixture, brush over with beaten egg, cover with bread crumbs, and put in a quick oven to brown, or, better, put them in a frying-basket and plunge into boiling fat or oil until a nice brown. FISH CREAM CUTLETS. (Mrs. Rorer.) Chop with a silver knife one pound of uncooked halibut rather fine, add one teaspoonful salt, two tablespoonsful of minced almonds, a drop or two of onion juice, a dash of cayenne, and the unbeaten white of an egg ; mix well, and stir in a half pint of whipped cream. This cream must be stiff and fine. Put this mixture into small cutlet-shaped moulds. Stand in a steamer and cook about ten minutes. Turn carefully from the moulds. Cover the bottom of the serving dish with cream sauce, arrange the cutlets, put a pretty spring of double parsley in the “bone” end of each, and serve hot. These are sightly, and very good. FISH AU GRATIN. Use any white fish you like. Boil it, and pick into flakes free from bones and skin. For each pint of the picked-up fish put into a double boiler a pint of rich milk. While the milk is heating rub together until very smooth two medium- size tablespoonsful of butter and two of flour ; add to the milk and stir constantly until it thickens into a very smooth white sauce and the flour is thoroughly done. Remove from the fire, and season with salt and a dash of cayenne. The Warm Springs Receipt-Book. 45 Season the fish, too, with a little salt and pepper. Rub the sheils with a very little soft butter. Then in each shell put a spoonful of the sauce, then a layer of the fish ; cover that with another layer of sauce, and another of fish, until the shell is full. The fish should be on top. Then sprinkle over the fish lightly bread crumbs, and place about over the bread crumbs tiny bits of butter. Put the shells in a pan and put into a hot oven for a very few minutes—until they become a delicate brown. Don't let them stay in the oven too long, else they become dry. FISH A LA CRÉME. 2 cupsful boiled fish 1 generous tablespoon- picked very fine, ful butter, 1 pint cream or rich 2 tablespoonsful flour, milk, . 2 eggs, 1 tablespoonful pars- 1 teaspoonful lemon ley chopped fine, juice, 1 pinch grated mace. Put the milk or cream in a farina boiler. Rub the butter and flour together and stir it in. When it is smooth and thick stir in the well-beaten eggs and allow it to cook a few minutes longer. When you are ready to remove from the fire stir in the chopped parsley and the mace; season with salt and pepper and add the lemon juice to the fish. Take individual shells, put first a layer of the cream, then a layer of the fish, then another of the cream, and so on until the shell is sufficiently full; then sprinkle the top with bread crumbs and set in the oven until a golden brown. BROILED HALIBUT. Have nicely-cut pieces of the fish, wipe off the fish with a damp cloth, butter the broiler well, dredge the fish slightly with salt and pepper, and lay each slice in the broiler over . 46 The Warm Springs Receipt-Book. a good, clear fire and cook for at least twelve minutes, turn- ing often. Remove from the broiler and place on a hot dish ; garnish with parsley and slices of lemon, and pour melted butter on the fish, or, if preferred, Maitre d' Hotel butter can be used. HALIBUT AU GRATIN. 1 pint boiled halibut 2 tablespoonsful flour, free from skin and salt and pepper to bones, taste, 2 cups rich milk, small quantity bread 3 tablespoonsful butter, crumbs. Break the boiled fish into flakes with a fork. Season lightly with salt and pepper. Put the milk into a farina boiler and bring it to the boiling point. Rub the flour and a tablespoonful of butter together and stir this into the boil- ing milk; stir in a dash of salt and pepper; stir until very smooth and the flour is well cooked. Take from the fire. Butter well some escalloped shells. Spread evenly over the bottom of the shells some of this sauce, then put a thin layer of the shredded fish, then spread another layer of the sauce, then of the fish, then spread the sauce evenly on the top. Sprinkle bread crumbs lightly on the top of each shell. Melt the remainder of the butter and sprinkle over the bread crumbs. Then set the shells in a baking pan, place in a quick oven for a few minutes, and serve at once. Do not allow them to get dry. BAKED MULLET. Although a delicious fish, mullet not unfrequently has an earthy taste. So it is well after mullets are prepared for cooking to put them for an hour into a quart of cold water, into which should be put one tablespoonful of vinegar, one tablespoonful of salt. Then take the fish out and wipe it dry. Make a stuffing of, The Warm Springs Receipl-Book. 47 1 cupful bread crumbs, 2 tablespoonsful but- 1 tablespoonful minced ter, parsley, 1 cup cold water to the juice of 1 lemon, moisten it with. Stuff and bake just as you do shad. Served with any of the sauces used for baked fish. HALIBUT A LA REINE. The necessary ingredients for this are- 1 pound halibut, 1 large tablespoonful yolks of two eggs, flour, lightly beaten, 2 tablespoonsful minced 6 mushrooms, parsley, chopped, 1 generous cup very 2 tablespoonsful rich milk, butter, 1 teaspoonful lemon juice, salt and pepper to taste. Boil the halibut until well done, then lay on a dish to cool. When cold pick into small flakes ; put into a saucepan, and when melted siſt in the flour, stirring all the time. Next add the milk and continue to stir until it begins to boil and the flour is cooked ; stir in the fish, mushrooms, pepper, and salt. Now place the saucepan in a pan of boiling water; when the fish becomes hot stir in carefully the eggs, parsley, and lemon juice. When well mixed serve at once in fancy shells. · CREAMED LOBSTER. Boil a good heavy lobster; open and cut it into pieces about two inches square. Make a cream sauce; add the lobster; season with half a teaspoonful of salt and a dash or two of cayenne. When ready to serve, fill small cups and set each cup in the saucer and serve ; or paper cases can be used instead, and each case set in a small plate. The Warm Springs Receipt- Book. LOBSTER FARCI. 4 cups boiled lobster, yolks 7 hard-boiled 2 generous tablespoons. eggs, ful butter, nutmeg-grated, 2 tablespoonsful chop- 2 small tablespoons- ped parsley, ſul flour, 4 tablespoonsful bread salt and white pep- crumbs, per, or cayenne, 1 pint very rich milk, to taste. Put the milk to boil; chop the lobster into small pieces; rub the butter and flour together. When the milk becomes hot, add the flour and butter and stir until quite smooth. Remove from the fire, stir in the lobster, bread crumbs, the hard-boiled eggs (chopped very fine), salt, and pepper; stir until thoroughly mixed. Wash, and wipe the shell dry; fill with the mixture; brush the top with beaten egg, sprinkle lightly with cracker dust, and place in a hot oven for ten or fifteen minutes to brown. Serve hot in the shells. LOBSTER A LA NEWBURG. (Mrs. Rorer.) Boil the lobster carefully in salted water for three-quarters of an hour. Twist the tail and body apart; remove the meat carefully without breaking ; reject, of course, the stomach - the one long intestine. Cut the meat into good sized pieces ; I should say, make the claws into two pieces each, the tail perhaps into six pieces. Hard boil three eggs, rub the yolks to a smooth paste, and add one gill of thick cream ; now press this through a fine sieve. · Put two ounces of butter into a saucepan with a level tablespoonful of flour; rub together ; add egg and cream, stir until steaming hot. Put in the lobster, cover, and stand over hot water for ten minutes. Add a teaspoonful of salt and a quarter of a spoonful of white pepper and four tablespoons- ful of sherry wine. When smoking hot serve at once. The Warm Springs Receipt-Book. LOBSTER A LA NEWBURG. (The Century Cook Book.) 13 cups boiled lobster cup maderia or sherry, meat cut in pieces 1 cup cream, one inch square, yolks of 2 eggs, 1 tablespoonful but- 1 truffle-chopped, ter, į teaspoonsful salt, dash of cayenne or paprica. Put the butter in a saucepan ; when it has melted add the lobster meat, the chopped truffle, the salt, and the pepper; cover and let simmer for five minutes ; then add the wine, and cook three minutes longer. Have ready two yolks and one cupful of cream well beaten together ; add this to the lobster ; shake the saucepan until the mixture is thickened, and serve immediately. This dish will not keep without curdling, and should not be put together until just in time to serve. The lobster may be prepared and kept hot. The rest of the cooking from the time the wine goes in requires but five minutes. So the time can be easily calculated. If the mixture is stirred the meat will be broken ; shaking the pan mixes it sufficiently. This is a very good dish, and easily prepared, but it will not be right unless served as soon as cooked. The quantity given is enough for six people. LOBSTER CUTLETS. 2 cups boiled lobster, 1 cup cream, 1 generous table į nutmeg--grated, spoonful butter, · yolks only 2 eggs, 4 tablespoonful flour, salt and cayenne 1 tablespoonſul pepper to taste, chopped parsley, juice of half lemon. Put the butter and flour together. Put the lobster, pars- ley, nutmeg, lemon juice, salt, and pepper all together and mix well. Put the cream to boil in a farina boiler ; when it The Warm Springs Receipt-Book. 51 SHRIMP CUTLETS. For this use one can of Dunbar's shrimps. Open the can and turn the shrimps into a colander and pour cold water over them to freshen them. Drain off the water and turn the shrimps on a soft cloth to dry. Cut the shrimps into small pieces. Take half a pint of rich milk, put it in a double boiler ; while it is heating blend together until very smooth one tablespoonful of butter and two table- spoonsful of four ; stir into the hot milk, and continue to stir until done and very smooth. Stir in carefully two well beaten eggs ; stir until they are well done. Mix with the shrimps one tablespoonful of minced parsley, a teaspoonful of salt, a dash of cayenne pepper, a teaspoonful of lemon juice, a pinch of ground mace, the same of nutmeg. Turn the shrimps in with the boiling milk ; stir until thoroughly mixed, then turn all out on flat dishes to cool. When quite cold formed into cutlets. Dip each cutlet into the yolk of egg which has been beaten a little with a tablespoonſul of cold water. Then carefully turn the cutlets in bread crumbs until you are quite sure every part is covered. Then fry them in boiling lard. TIMBALE OF CREAM SHRIMPS. 1 pint flour, 2 tablespoonsſul pint milk, olive oil, 4 eggs, 1 teaspoonful sugar, 1 teaspoonful salt. Beat the eggs until light without separating them, then add the milk to the eggs. Siſt the flour, sugar, and salt together and put into a bowl; gradually add the milk and eggs to the flour, stirring all the while to prevent its lump- ing. Then add the olive oil. Have a kettle of hot lard (cottolene is better). Into this hot fat put the timbale irons and let them stay until they are very hot-say, about eight The Warm Springs Receipt-Book. or ten minutes. Have the bowl of batter as near as possi- ble to the boiling lard ; lift the iron. carefully from the fat and dip it in the batter, which will form a coat on the iron ; immediately put the iron back into the hot fat and cook un- til the batter is a golden brown. Take the iron from the hot grease and carefully remove the timbale from the iron on to a soft brown paper. Continue to fry them until the batter is all cooked. These are a very delicate crisp cup- shaped affair, and when filled with nicely creaned shrimps are not only very attractive, but toothsome, too. CREAMED SHRIMP. 1 can shrimp, 1 pint rich milk, 2 generous table. 6 mushrooms chopped spoonsful butter, fine, 2 tablespoonsful flour, salt and pepper to taste. Put the milk in a farina boiler; when it becomes very hot stir in the butter and flour, having previously rubbed them well together. The shrimps should be turned into a colan- der and have cold water poured over them; then, when well dried, chop them a little and turn into the boiling milk. When it is heated thoroughly the timbales should be filled, and served immediately. SHRIMPS A LA NEWBURG. Take a can of Dunbar's shrimps ; open the can and turn the shrimps into a colander; pour cold water over them until every shrimp has been washed; drain well and put out on a soft dry cloth, while you put into a saucepan four tablespoonsful of butter; when this has melted sprinkle in one tablespoonful of flour and stir until this is very smooth; then add a generous half-cup of cream, and as soon as this is hot stir in gently the shrimps; when these are heated add The Warm Springs Receipt- Book. 53 the well-beaten yolks of three eggs very carefully, to pre- vent its curdling; add three tablespoonsful of sherry wine, season to the taste with salt and pepper, and serve. SHRIMP GUMBO. 1 large chicken cut up 2 large onions chopped, as if for fricassee, 1 large bell pepper, 1 pound veal cut into sliced fine, pieces 1 inch sq., 1 pint tomatoes. Fry these ingredients a golden brown on the outside, but not cooked. Cut fifty fresh young pods of okra into three pieces each; boil all the above ingredients gently together in three quarts of water for at least five hours. About half an hour before time to serve, add one quart of shrimps. Season highly with salt and white pepper. BAKED SHAD—No. 1. Clean the fish thoroughly; wash and wipe it dry. Make a stuffing of grated bread crumbs, two eggs beaten lightly, one large tablespoonful butter, and a little milk to moisten the mixture. Season well with salt and pepper. Stuff the shad, and carefully sew it up. Lay it in the baking-pan with water enough (say one-half pint) to keep it from burning. Bake an hour or more, basting it frequently with water and butter. When it is tender and thoroughly done and well browned, take it up, and cover well in a hot dish. Add to the gravy a generous spoonſul of catsup, the juice of a lemon; thicken with a tablespoonful of browned flour that has been rubbed up smooth with cold water. Let it boil up once. Add a glass of sherry wine, and serve. Garnish the dish with slices of lemon and water-cress, and serve the gravy in a sauce-boat. Be sure and remove the thread before the fish is served. 51 The Warm Springs Receipt-Book. BAKED SHAD_No. 2. When the shad is prepared to be cooked, cut a place long enough to remove the roe. Wipe the fish outside and in with a damp cloth; make a stuffing, using a cupful of bread crumbs, two tablespoonsful of butter, a tablespoonful of minced parsley, the juice of a lemon, salt and pepper to the taste, and cold water enough to moisten it with. Put the necessary stuffing in the fish; then ſasten the place that has been cut with a small skewer; then dredge well with salt; then rub the shad with soft butter, and dredge with flour. It is well to take a sheet of tin that will fit in the roasting-pan. Put the tin sheet in the pan, and the fish on that; pour in the pan a cupful of boiling water. Put the pan in the oven, and cook for almost if not quite one hour. Baste very often with the drippings in the pan and a little butter, and dredge it once or twice with salt, pepper, and lightly with flour. When ready to serve, slip the fish care- fully on a hot dish, and serve with brown sauce. PLANKED SHAD. (Mrs. Rorer.) As a rule, this should be done before an open fire. As few people are so situated that they can use an open fire, a shad may be planked in an ordinary oven perfectly well. Those who use gas can plank a shad quite equal to an open fire by simply putting the plank in the roasting oven on the floor of the stove. To those who use ordinary coal stoves the following directions will be found quite simple: Have an ordinary oak or hickory plank made to fit the oven. This plank should be at least two inches thick. Put it in the bottom of the oven until smoking hot. Have the fish ready split, cleaned, and wiped. Dust it with salt and pep- per; put it on the hot plank, skin side out. Baste it with melted butter, put it into the stove, and cook slowly for thirty minutes. It may be basted once or twice during the The Warm Springs Receipt- Book. 55 planking. Serve it on the board on which it has been planked. Serve with it either small potato balls with cream parsley sauce, or any form of cream potatoes, and cucum- bers. POTTED SHAD. Take the backbone from the shad. Let the fish lay in cold water until the blood is drawn out. Cut the fish into square pieces, rub each piece well with salt, then put a layer of fish in a stone jar, sprinkle with white pepper, put a few pieces of butter, and six cloves; then add another layer of the fish, pepper, butter, and cloves, and continue on until the jar is full. Pour in good cider vinegar until the fish is well covered and the jar is full. Put on the top of the jar and cover that with a dough made of flour and water. Set the jar in the range and bake for six or seven hours. When this is cold it is ready for use, or it can be kept for months, if it is covered closely, by tying several thicknesses of paper over the top. BROILED SHAD. Clean the fish well, wash and wipe it dry, and split it. Then sprinkle well with salt and white pepper. Butter the gridiron well and lay the fish on it, skin side next the iron. When this side is well done and nicely browned, then turn the fish and cook in the same way. When it is done serve it on a very hot dish, and put either bits of butter over it that will melt instantly or pour melted butter over it. FRIED SHAD. Clean well, wash, and wipe a large roe şhad. Split the fish, and cut each side into four pieces; leave out the head; re- move the tail and fins. Sprinkle with salt and white pepper and dredge with flour. Have a frying-pan heated, with a The Warm Springs Receipt- Book. generous quantity of boiling lard or cottolene. Put the fish in and let it cook a rich brown, then turn it and cook the other side. Fry the roe the same way, and serve on the same dish with the fish. Garnish with water-cress and sliced lemon. BAKED STURGEON. (Marion Harland.) A piece of sturgeon weighing five or six pounds is enough for a handsome dish. Skin it and let it stand in salt and water for half an hour. Parboil it to remove the oil. Make a dressing of bread crumbs, minute bits of salt pork, sweet herbs, and butter. Gash the upper part of the fish quite deeply, and rub this forcemeat well in. Put in a baking- pan with a little water to keep it from burning, and bake for an hour. Serve with a sauce of drawn butter, in which has been stirred a spoonful of caper sauce and another of catsup. This is a Virginia receipt and an admirable one. SPANISH MACKEREL-FINE HERBS. (Mrs. Sarah Grier.) Choose a large fish, wash and thoroughly dry it. Butter a large baking dish ; put in enough water to cover the bot- tom. Strew it thickly with chopped shallots, parsley, and mushrooms. Then lay the mackerel over all ; cover it with more chopped shallots, parsley, and mushrooms ; add a sprinkling of salt and pepper, and cut over it tiny bits of butter. When it begins to bake pour over it a pint of veal or chicken broth in which two glasses of white wine has been stirred. Let it bake half an hour, at the end of which time sprinkle over it some finely-powdered bread crumbs. Baste well and let it bake fifteen minutes longer. At the last squeeze over it the juice of a lemon, and serve. The above receipt is also suitable for black or striped bass or halibut. 58 The Warm Springs Receipt-Book. then stir in the milk-continue to stir until it boils; add the oysters and one-half pint of the liquor, salt, and pepper. Stir all the time until it boils. Remove from the fire; add the well-beaten yolks of the eggs and chopped parsley, and serve immediately. OYSTER COCKTAIL. 18 oysters, ... 4 teaspoonsful lemon 3 drops Tabasco sauce, juice. 4 teaspoonsful tomato 1 teaspoonful grated catsup, horseradish, 2 teaspoonsful vinegar. Mix well together, and serve in cocktail glasses. PANNED OYSTERS. Fifty oysters. Turn into a colander, and pour cold water over them until well washed. Pass each oyster through the fingers so as to free them from all pieces of shell. Place a frying-pan on the fire, and when it is very hot, turn the oysters in it; shake and toss them about until they reach the bo.ling point. Add a piece of butter the size of a hen's egg; salt and white pepper to the taste. Serve immediately in a heated dish. OYSTERS A LA CHAMBERLAIN. Have ready for six people one pint of solid oysters, drained. Have the oysters in a pitcher by the side of your chafing dish; on the other side have two ounces of butter rolled into four balls so that you may add it without meas- uring. When ready to serve, put two balls of butter into the chafing dish; when the butter is hot, turn in the oysters. Stir carefully until the oysters come to the first boil; then add four tablespoonsful of thick cream, the two remaining balls of butter, and a. teaspoonful of salt and a dash of red The Warm Springs Receipt-Book. pepper. Cover the dish; bring to a boil again; stir the oysters carefully. Add two tablespoonful of sherry, and serve immediately. OYSTERS A LA MOSBY. Melt two tablespoonsful of butter in a saucepan ; when melted put in a pint of oysters and the same quantity of chopped celery ; season with salt and pepper to the taste; cover the saucepan and let them stand, stirring occasionally until the oysters are plump and the gills are ruffled-no longer. Serve at once, very hot. OYSTERS A LA RICHELIEU. Put two tablespoonsful of butter in a saucepan to melt. When melted put in four tablespoonsful of chopped celery, a pint of oyster free from the liquor, two dashes of paprica, salt, and a little white pepper. Stir occasionally, and when the oysters are plump hastily stir in half cup of sherry wine and serve immediately. PICKLE OYSTERS. Take one gallon of oysters ; remove the liquor from the oysters ; put on to boil with two teaspoonsful of salt after it comes to a boil ; skim and strain the liquor and return to the kettle, then put the oysters in and let them cook until their gills curl. Take the oysters out of the liquor and put immediately in cold water to make them firm and white. Let the liquor still simmer on the fire while you add to it half an ounce whole white pepper, six blades of mace, and just vinegar enough to make the liquor a little acid, Drain the oysters, after they become cold, from the water, put into a jar and pour the liquor over them boiling hot. 60 The Warm Springs Receipt-Book. BAKED OYSTER DUMPLINGS. A delicious course for a company luncheon in place of oyster patties is baked oyster dumplings. Select good- sized oysters; pour cver them some lemon juice, and season with salt and pepper. Stand the dish containing the oysters and seasoning in a cool place while the crust is baking. Roll nice puff paste very thin and cut it into squares with a pastry wheel, having the pieces at least four inches square, and brush them over with the white of an egg. Place upon each square two or three of the prepared oysters, and put a small piece of butter on them. Bring the four corners of the paste together and fasten by sticking through them small Japanese toothpicks, leaving the crust open between the points. Put the dumplings in a biscuit pan, and bake in a quick oven a delicate brown. Remove the picks before serving the dumplings. SALMON CROQUETTES. 1 can salmon, 1 tablespoonful 1 generous table- chopped parsley, · spoonful butter, juice of a lemon, 4 tablespoonsful 1 teaspoonful salt, flour, cayenne pepper 1 cup rich milk, to taste. Turn the salmon from the can and drain off all the liquor; remove the skin and bones, and chop the salmon fine. Mix with it the parsley, lemon juice, salt, and pepper. Rub the flour and butter well together. Put the milk in a saucepan, and when it is very hot, stir in the flour and butter ; stir until very smooth. Add the salmon, and stir all the time until well mixed; then turn out on a dish to cool. When the mixture is cold form into croquettes ; roll in the beaten yolk of an egg to which has been added a tablespoonful of cold water. Then roll in cracker dust, and fry in boiling cottolene. The Warm Springs Receipt-Book. 61 SALMON TIMBALES. 2 cans salmon, 1 cup bread crumbs, 2 gills cream, 6 eggs—whites only, salt and pepper to taste. Rub the salmon through a sieve. Put the cream and bread crumbs on to cook until quite thick. Stir in the sal- mon; then stir in gently and carefully the whites of the eggs well beaten. Add the salt and white pepper, with just a dash of cayenne. Have the timbale moulds well greased; fill them with the mixture, and stand in a pan of boiling water ; put the pan in a quick oven and bake for twenty-five minutes. Serve with cream sauce. TERRAPIN A LA BAYARD. Two terrapin boiled in the shell. After allowing them to cook, remove the shell and carefully take out the gall blad- der. Cut the terrapins into good-sized pieces, put in a chafing dish and add a small cupful of rich cream, half pound butter, two wineglasses of sherry or madeira, which- ever is preferred. TERRAPIN. 1 pint terrapin meat 1 gill rich cream, cut in small pieces, 1 gill madeira wine, 3 hard-boiled eggs 1 tablespoonful flour, yolks only-chop salt and cayenne ped up rather fine, pepper to taste, 4 pound butter, juice of one lemon. Rub the butter and flour together, put into a chafing dish or saucepan. When it melts turn in the terrapin and other ingredients. When thoroughly heated, serve. The Warm Springs Receipt-Book. The Warm Springs Receipt-Book. 63 64 The Warm Springs Receipt-Book. The Warm Springs Receipt-Book. · The Warm Springs Receipt-Book. Meats. CURING HAMS. To each ham use one teaspoonful of saltpetre, two table- spoonsful of brown sugar, half-pint of salt. Rub the hams well with the above ingredients, mixed well together, then pack the hams down for thirty-six hours. Take the hams up, rub well with salt and pack down for thirty days. Then take the hams and rub each one well with black pepper and hang them up and smoke them well with a fire made of hickory chips. Shoulders cured in the same way are almost as good as hams. A GEORGIA METHOD OF CURING HAMS. To each fresh ham take one tablespoonful of ground black pepper, one tablespoonful of brown sugar, one teaspoon- ful of pulverized saltpetre, and three tablespoonsful of salt. Mix well, and rub thoroughly into the ham. Rub the skin side of the ham as well as the rest of it. Then salt down, and afterwards smoke in the usual way. When sufficiently smoked take each ham and put it in the middle of a strong paper bag and fill it full of wheat bran. Tie the bag firmly and hang it in the smoke-house. The hams thus cured will keep a long while. TO BOIL A HAM. Wash the ham thoroughly, and soak in cold water for at least twelve hours. Cut the shank-bone off close to the ham ; place in a large kettle, and almost fill it with cold water. Set it on the stove or range, where it will gradually get hot; then let it boil gently for some hours, until the ham is thoroughly done, being careful to skim off, now and 68 The Warm Springs Receipt-Book. then, all scuñ that rises on the water. When the ham is quite done take up, and remove the skin, or rind, without cutting the fat. Carefully trim off all the dark portions and unclean parts. BOILED HAM. (Mrs. Grier.) Put on in cold water and boil for three hours, if not over twelve pounds in weight; for any extra weight an extra half hour is all that is necessary. A small ham or a Westphalia ham needs about two hours. A ham should never boil hard, but should be placed toward the back of the range, where it will boil gently. At the end of the time for boiling, the kettle should be liſted on the hearth, and the lid removed, leaving the ham in the kettle until the water is perceptibly cooler. Then take out the ham; remove the skin; trim off the discolored edges; siſt finely powdered bread crumbs over the top, and place it in the oven long enough to brown it slightly; half an hour will do. Then decorate it as much as you like, and serve. The ham should of course be soaked in cold water over night. HAM BOILED IN MADERIA WINE. Wash a ham well, and soak for a few hours. Then put the ham into a boiler with water sufficient to cover it; let it warm gradually over the fire, and when it becomes scalding hot, turn it off; take out the ham; scrape it clean; wash it well, and return it to the boiler with two quarts of cold water; put over a moderate fire, and when it comes to a boil, add a dozen cloves and one generous quart of maderia wine. Let the whole simmer three hours; then turn off the liquor ; removė the skin, trim off the fat smoothly, dress, and serve. The Warm Springs Receipt-Book. 69 STUFFED HAM. Wash the ham well, and soak it over night in cold water. Allow six hours for it to bake. Before putting it in the baking-pan, make a dough of flour and water. Cover the whole of the ham with the dough, and bake slowly. Make a dressing, using a quart of bread crumbs, a pint of milk, a tablespoonful of butter, three eggs, salt, and pepper. Mix thoroughly, and at the end of the six hours, take the ham from the range; take off the dough carefully; remove the skin. Score the top in many places, filling each one with the mixture; then spread over the ham some of the mixture. Again put it in the range until it becomes a deli- cate brown, and the stuffing is done, which will require thirty or forty minutes. BARBECUED HAM. Cut large slices of cold boiled ham and fry them in their own fat. Make a sauce of three tablespoonsful of vinegar, half teaspoonful of sugar, half teaspoonful made mustard, and a dash of white pepper. Lay the ham in a hot dish ; stir the sauce into the frying pan where the ham was cooked; boil up once, and pour over the ham and serve very hot. DEVILLED HAM. Boil the bone until the meat slips readily from the bone, and is very tender. Then cut off all the rind carefully, and run the meat through a meat-chopper more than once, until it is very fine. Then take the potato-masher and reduce it almost to a paste. To a pint of the minced ham add half cup of vinegar, one teaspoonfui mustard, one teaspoonful white pepper, and a dash of cayenne. Mix this well and turn into mould. When ready to serve this turn into a fancy dish. This will be found particularly nice for sandwiches, and is a good way to use the "knuckle” of the ham after the best slices have been used. The Warm Springs Receipt-Book. MINCED HAM. 1 pint grated ham, 1 teaspoonful mustard, yolks of six eggs, dash cayenne pepper. Toast. Take the grated ham ; beat the yolks of eggs well and add to the ham, with the mustard and pepper. Stir all over the fire until the eggs are cooked. Then serve immediately on hot, well-buttered toast. This is a nice dish for lunch. ROASTING. (Miss Parloa.) There are two modes of roasting : One is to use a tin kitchen before an open fire, and the other, and more com- mon way, is to use a hot oven. The former gives the more delicious flavor, but the second is by no means a poor way, if the meat is put on a rack and basted constantly when in the oven. A large piece is best for .roasting, this being especially true of beef. When meat is cooked in a tin kitchen it requires more time, because the heat is not equally distributed as it is in an oven. To prepare for roasting wipe the meat with a wet towel ; dredge on all sides with salt, pepper, and flour, and if the kitchen is used dredge the flour into that. Run the spit through the centre of the meat and place very near the fire at first, turning as it browns. When the flour in the kitchen is browned add a pint of hot water and baste frequently with it, dredging with salt and flour after each basting. Roast a piece of beef weighing eight pounds fifty minutes if to be rare, but if medium, roast one hour and a quarter, and ten minutes for each additional pound. BEEF ROASTED IN THE OVEN. Select a sirloin roast, or a rib roast; wipe well with a damp cloth; dredge it well on every side with flour, salt, The Warm Springs Receipt- Book. and pepper; dredge the bottom of the baking-pan well with flour too; then put in the pan a rack that does not fit too closely; on top of that place the piece to be roasted, and put the pan in a very hot oven for eight or ten minutes. When the flour in the pan is browned, then pour in on the flour a cup of hot water, or more if necessary to cover the bottom of the pan; then close the oven eight or ten minutes; baste the beef with the gravy; then dredge again lightly with flour and salt. Continue to do this every twelve or fifteen minutes. When the meat is brown on one side, then turn it and cook until the other side is brown. It is necessary to put the beef into a very hot oven at first to harden the albumen-to keep the juices in. When a very slight crust is formed over the beef, it is not necessary to keep the oven so hot. To make the gravy, allow for every two bastingspoonsful of the dripping a tablespoonful of flour. Mix until it is very smooth; then pour in a cupful of boiling stock or water. Continue to stir until perfectly smooth and it begins to boil. Add salt and pepper to the taste, and serve in a gravy boat. A POT ROAST. (Mrs. Rorer.) Trim off the rough parts of a nice brisket of beef. Place it in a kettle over a good fire; brown on one side, then turn and brown on the other; then add one pint of boiling water; cover and cook slowly fifteen minutes to every pound. Add salt when the meat is half done. After the water evaporates, add no more, as there should be fat enough to finish cooking the meat. Serve with brown sauce. FILLET OF BEEF WITH MUSHROOM SAUCE. Trim the tenderloin nicely ; be sure to remove all the muscular covering that you will find on one side of the fillet. Take very fat pork, cut into very fine strips and put them 72 The Warm Springs Receipt-Book. in icy cold water, or lay them on ice to harden. Insert one end of the strip of pork in the larding-needle, take a stitch in the meat with the needle about an inch deep across the top of the fillet ; leave the pork exposed a little at each end. Continue to do this until you have a row down the entire fillet. Let each lardoon be nearly an inch apart. Take a baking-pan, slice into it one small onion, one small carrot, a stalk of celery, or half teaspoonful of celery seed, four cloves, one blade of mace, two bay leaves, and one slice of lemon. Cover the fillet with bits of butter, sprinkle with salt and pepper, and lay the fillet in the pan on the vegetables, spices, etc.; pour in half a cup of hot water ; put into a hot oven and bake for half an hour, basting it very frequently. When it is done take up, put on a very hot dish while you add a spoonful of butter and two of flour which have been previously rubbed together ; stir until it is thoroughly mixed and becomes very brown. Then add one and a half pints of stock, or one and a half pints of boiling water ; continue to stir until it boils, then strain through a fine sieve into a saucepan and add a can of mushrooms. When these have cooked a few minutes add a wineglass of sherry, a teaspoon- ful of lemon juice, and a teaspoonful Worcestershire sauce, salt, and white pepper. Put in the dish around the fillet and serve. SPICED BEEF. Round of beef-5 or 6 4 bay leaves, pounds, 1 small onion, 1 small teaspoonful cloves, juice 2 lemons, 1 small teaspoonful salt, 6 tablespoonful olive oil, 1 small teaspoonful allspice, a dash cayenne, 1 teaspoonful mace, } cupful wine. Rub the spices, salt, and pepper well into the beef. After they are mixed, put the meat into an earthen wide-mouthed The Warm Springs Receipt-Book. 73 crock; then mix the oil, wine, and lemon juice together, and pour over the meat. Set it away for twenty-four hours; then put the meat, with all the juices, into a baking-pan that can be covered. Slice the onion and add with the bay leaves, and simmer for three hours; then take out the meat, and cook the liquor until it is reduced to something over a pint. Take two tablespoonsful of flour and one of butter, rub together, and stir into the gravy until it is smooth and a rich brown color. Season with salt and pepper, and add a spoonful of Worcestershire sauce. Strain through a sieve, and pour around and over the beef. POTTED BEEF. Select for this a round of beef, or a brisket of beef; wipe it well with a damp cloth. This must simmer gently for eighteen or twenty hours. It is necessary to put it on the afternoon before it is to be used. Take a kettle quite large enough to hold the beef, slice into it an onion, a carrot, a parsnip, a potato, a stalk of celery, or half teaspoonful of celery seed, a sprig of parsley. Dredge the beef lightly with salt and pepper, place it on the sliced vegetables and pour in two quarts of water. Cover the kettle and let it simmer gently for hours, now and then turning the beef. The next day when ready to serve take it up on a hot plat- ter, thicken the gravy with a little flour, stir until very smooth, and pour over and around the beef. CORN BEEF. 4 gallons water, 1 pound brown sugar, 4 quarts salt, 4 pound saltpetre. Stir this brine well, and let it stand several hours before putting the beef in it. Rub the beef well with salt and a little saltpetre, and let it stand twenty-four hours before putting it in brine. A round is best after being in brine two or three weeks. Briskets are ready for use sooner. 74 The Warm Springs Receipt-Book. DANBE. Lard well a round of beef; season well with salt and white pepper, thyme, parsley, ground spices, allspice, cloves, nutmeg, and cinnamon. Rub the beef well with these; chop three onions and three carrots and rub on top; lard the beef with carrots as well as with pork. Pour vinegar over this, and leave for three days. The beef must be tied into shape. When ready to cook, turn a tin plate over in the bottom of the pot; put the beef on this with all the seasoning poured over it. Cook very slowly; turn while cooking. When well done, let it cool in liquor, and scrape all the grease off the next day. The liquor will make a good soup. The Danbe is improved by adding a tumbler of sherry wine as soon as it is taken from the fire. While the Danbe is cooking, cover with a plate, and put a weight on it. When it is about half done, turn it over. JELLY FOR DANBE. Four calves' feet boiled to a jelly. When you take out the Danbe, mix the liquor the feet have been boiled in with that from the Danbe, and strain it in pans, and when the Danbe is served, the jelly can be cut in blocks and laid tastefully around the Danbe. CURING DRIED BEEF. 20 pounds beef, 1 teaspoonful salt- 1 pint salt, petre, pound brown sugar. Mix this well together, and rub the beef well with one- third of the mixture for three successive days. Let it lie on the dish in the pickle it makes, and in six days it will be ready to hang up. The Warm Springs Receipt-Book. BROILED BEEFSTEAK. Have the steak an inch thick and nicely trimmed. Put the broiler, greased with butter, where it will get hot. Set the dish near the fire to warm. When the broiler is hot, put the steak in it over a good fire, and turn constantly from side to side; continue this for eight or ten minutes. Have a small piece of butter ready, and when the steak is put on the hot dish, put the butter on the steak ; it will im- mediately melt between the heat of the steak and the heat of the dish. Dredge the steak lightly with salt and pepper; turn, and season the other side the same way. Serve at once. TO BROIL A BEEFSTEAK. There is all the difference in the world between a thin and thick steak, and people will be governed by their preference. The perfection of a steak should be cut one and a half inches thick, and should be broiled ten minutes. Heat the broiler very hot; grease the broiler with a little butter; lay the steak on it with the skin edge of the meat toward the handle (in that way the fat will run on the meat); turn it every minute ; this will cook the outside and keep the juices in; have the dish well heated. When the time of cooking has expired, turn the steak on the heated dish, and put on it the salt and white pepper. Turn the steak in the dish so that each side may come in contact with the butter. Saratoga chips may be served on the same dish, and serves as an appropriate garnish ; or potato straws may be used. PANNED BEEFSTEAK. Have your steak three-quarters of an inch thick and nicely trimmed; have the pan very hot, and the fire a good 76 The. Warm Springs Receipt-Book. one. Put in the steak and turn from side to side from fifteen to eighteen minutes.. When it is done place it on a hot dish, with a small piece of butter; dredge lightly with salt and pepper. Turn it and season the same way, and serve at once. BEEFSTEAK AND ONIONS. Take off the outer leaves; wash the onions carefully; slice them in rather ihick slices; dry them on a clean soft cloth, and drop them into boiling drippings. When well done and delicately brown, take out carefully with a skimmer. Dust them with salt and pepper, and lay around and on the beefsteak. BROILED BEEFSTEAK A LA SHREWSBURY. (Table Talk.) Broil a thick porterhouse steak. Select large, fresh mush- rooms; peel the tops and stalks ; cut off, leaving only about one half an inch ; broil for five minutes. As soon as re- moved from the broiler baste with melted butter; place on the steak ; season with salt and pepper, and serve. MIGNON FILLETS. (The Century Cook Book.) Cut slices from the end of the fillet of beef about five- eighths of an inch thick ; press and trim them into circles ; dredge with salt and pepper ; sauté them in butter, spread Bearnaise sauce on a hot dish and lay the mignon fillets on it, or lay the fillets on croatons of the same size as the fillets, and place on the top of each one a small spoonful of peas, string beans, or macedonia of vegetables. BROWN HASH. Chop very fine cold roast beef; chop up some boiled po- tatoes ; mix well together and put into a well-buttered bak- The Warm Springs Receipt-Book. 77 ing-pan ; season with salt and pepper, with a dash of cay- enne. Before you put it in the baking-dish place bits of butter over the top. Put the baking-dish in the oven to brown. Stir it frequently, so that it may all become brown alike; stir from the sides, and be careful that it does not become too dry. This is a simple but appetizing dish for breakfast or lunch. BRESLAN OF BEEF. (Table Talk ) Beat the yolks of three eggs till light; add to them one pound of cold chopped beef, one gill of beef stock, two tablespoonsful of butter, half a cup of stale bread crumbs, a half pint of cream, a tablespoonful of chopped parsley, a teaspoonful of salt, and a half teaspoonful of pepper. Mix well together; fill into greased custard cups. Stand these in a baking-pan half filled with hot water, and bake in a quick oven thirty minutes. When done, turn them from the cups on pieces of toast; pour around them a tomato or cream sauce, and serve. The crumbs used for this dish must be stale, and perfectly dry. BEEF BALLS. Take cold roast beef and chop very fine. To every cup of beef, two-thirds of a cup of potatoes that have been rubbed through the colander. Season highly with salt and pepper, one tablespoonful of melted butter. Mix well, and form into round flat cakes. Put in a frying-pan and fry a very nice brown; then turn and fry on the other side. RAGOUT OF BEEF. Cut into slices about two inches square or a little larger and half an inch thick-beef enough for a dish. Put a layer of the sliced beef into a saucepan; peel and slice some Irish potatoes, and put a thick layer over the beef; on this 78 The Warm Springs Receipt-Book. put a piece of bacon two inches long and very thin, a very little minced onion, salt and pepper and a little cayenne; then add another layer of beef and potatoes, bacon, onion, salt and pepper as the first layer, and continue until all the beef is in. Pour in the saucepan a pint of water; cover the saucepan, and simmer gently for four or five hours. It is not necessary to use the best parts of the beef for this dish, and it will be found very palatable indeed. LA LILLE. Chop cold beef or mutton and cold potatoes very fine; dredge well with four; season highly with salt and pepper. Put in a well-greased pan, and cook. When well done, turn out on a flat dish; brown in an oven for a few minutes, and garnish with parsley. DRY HASH. Dry hash is usually made of corned beef, though fresh beef may be used. Chop the beef as fine as mincemeat. Boil several Irish potatoes and mash very fine, and mix with the beef; season very highly with salt and pepper, and a very little onion. Cook with as little water as possible to keep from burning until it is done and dry. BEEF STEW. Cut the beef-say one pound-into pieces an inch square. Put in a saucepan, and cover with a quart of beef stock. Simmer gently until very tender; cut into small dice cold boiled potatoes; stir in a half cup of butter, three table- spoonsful of flour, mixed smooth with a little water; pour into the stew, and stir until very smooth and free from lumps. Add two teaspoonsful of beef extract; two tea- spoonsful of lemon juice, and two tablespoonsful of minced parsley; stir until it boils again; season with salt and pepper. Serve very hot, and garnish with bits of toast. The Warm Springs Receipt-Book. 79 . CALF'S LIVER A LA TERRAPIN. Parboil the liver until quite done; then take from the fire, while you cut into small-sized dice. To every quart of the liver after it is cut, take- 1 cup very rich milk, 2 small tablespoons- 4 hard-boiled eggs, ful flour, 1 cup sherry, a pinch ground 1 teaspoonful lemon juice, mace, 4 generous tablespoonsful the same of ground butter, allspice and cloves, season with salt and pepper. Rub the butter and flour together; put into a saucepan. When it melts, stir in the liver, then the milk, and spices. Mash the eggs very fine with a fork; stir in the liver, and continue to stir. When it begins to boil, stir in the wine, and serve at once. POTTED CALF'S LIVER. 1 calf's liver, 6 bay leaves, 2 pounds fresh fat salt and white pepper pork, to taste. Put all in a covered saucepan; add water enough to cover the liver well. Simmer gently until very little water re- mains; then press all through a colander; put into a baking- dish and bake for one hour in an oven. The next day cover with melted butter, and set in a cool place for at least a week before using it. A few truffles added to thi , improves it wonderfully. BAKED SWEETBREADS. Carefully remove ali the fat from the sweetbreads and trim them nicely ; wash them well, and soak in cold water. Now parboil for fifteen minutes ; take from the boiling water, drop into cold water to blanch; take from the water, drain, 80 Springs Receipt-Book. The Warm and lard them with lardoons of pork, allowing three to each ; place them in a baking.dish, sprinkle with salt and pepper, and dredge lightly with flour. Pour into the baking-dish water enough to cover the bottom of the dish well ; put the sweetbreads in and bake in a mode- rate oven for forty minutes, being careful to baste very often. For a pair of sweetbreads allow one tablespoonful of butter, one tablespoonful of flour, one cupful of rich milk, one can of French peas. Put the butter in the frying-pan; when it becomes very hot sprinkle in the flour; stir con- stantly until it is perfectly smooth and done, but not browned in the slightest. Now add the milk, let it boil up once, then turn in the peas, which have been carefully drained. Stir until they boil. Place the sweetbreads in a dish with the peas all around them. SWEETBREAD WITH CREAM SAUCE. Trim and wash the sweetbreads well, and let them soak in cold water for several hours ; then parboil them well until they are quite tender ; take from the boiling water, put into cold water to blanch ; then make a nice cream sauce, put the sweetbreads in the sauce and let it cook for a few min- utes. Put into a hot dish, and pour the cream sauce around them. TRIPE FRIED IN BATTER. Make a batter of- 4 eggs, 2 teaspoonsful olive 2 cups sifted flour, oil, 1 small cup ice water, 1 teaspoonful salt. Beat the eggs well and add the water to them ; stir in the flour and beat well ; add the salt and oil ; then stir in gently the whites of the eggs, beaten to a stiff froth. When thoroughly mixed and well beaten set the batter aside for a The Warm Springs Receipt-Book. 81 little while in a cold place. When ready to use dip each piece of tripe in it and fry in boiling hot cottolene until a golden brown. LYONAISE OF TRIPE. Wash the tripe in cold water, scrape well with a knife, and wash again well; then let it simmer until it is very ten- der. Take it up, and when cold enough to handle cut it in pieces about one inch square. Put in a frying-pan about two ounces of butter ; when it melts, have an onion sliced; put this in the hot butter and fry until a delicate golden brown; add the tripe and stir it constantly until the tripe is done and delicately browned. Serve it in a well-heated dish; dust with salt and white pepper. Sprinkle over it finely-minced parsley and about a tablespoonful of lemon juice. FRIED TRIPE. Prepare the tripe by thoroughly washing and scraping and boiling until it is very tender. Take it up and set aside to cool. Cut it into neat pieces; dust it with salt and pepper. Dip it into egg slightly beaten; then roll in bread crumbs or cracker dust, and fry in boiling hot lard or cotto- lene until a delicate brown. Rub together three table- spoonsful of butter, one generous tablespoonful of lemon juice, and two teaspoonsful of minced parsley. Pour this around the fried tripe, and serve immediately. STEWED TRIPE. Take two or three pounds of tripe—the honey-comb tripe is the best, and is always cleaned by the butcher before offered for sale. Wash it well in cold water; scrape it well with a knife, and wash it again thoroughly in cold water. It should be very white. Put in a porcelain-lined saucepan, and cover well with boiling water. Let it simmer until it 82 The Warm Springs Receipt-Book. is very tender. Take it up and let it get cold; then cut it into small pieces less than an inch square. Put three table- spoonsful of butter in a saucepan, with a pint or more of milk; thicken with a tablespoonful of flour, smoothly blended with a little water. Stir constantly until the milk boils up; then add the tripe. Stand over hot water for twenty-five minutes. Season to the taste with salt and white pepper, and serve. DEVILLED KIDNEYS. For this veal kidneys are best. Split them in half, trim them carefully with a sharp knife, being careful to remove all the white tubes. Rub well with mustard, cayenne pep- per, a few drops of Worcestershire sauce, and lemon juice. Roll in bread crumbs, dip in melted butter, and broil. KIDNEY SAUTÉ. Carefully remove all the white, fatty part from a calf's kidney; cut into very thin slices. Put into a saucepan three tablespoonsful of butter, and when it melts, add a table- spoonful of minced onion. Let this cook a few minutes, stirring all the time, and when it is near the boiling point, put in the sliced kidney ; turn very often. When the kid- ney is nicely browned add a tablespoonful of lemon juice, a tablespoonful of mushroom catsup, a tablespoonful of beef extract, half a gill of cream, salt and pepper to the taste, with a dash of cayenne or paprica. Let this come to a boil; add a gill of sherry, and serve. - - ROAST LOIN OF VEAL. Select the loin, wipe with a damp cloth, sprinkle with pepper and salt, and dredge thickly with flour ; place in a baking-pan, pour in half pint of water into which has been stirred a teaspoonful of salt. Put into a hot oven for eigh- The Warm Springs Receipt- Book. 83 teen or twenty minutes. Then remove to a part of the stove where the heat is not so great, and it can cook more slowly, basting very often with its own gravy. When the veal is well done make a rich brown gravy as you would for roast beef. fine, FILLET OF VEAL ROASTED. (Miss Parloa.) 8 or ten pounds of 1 tablespoonful mixed fillet ham force mustard, meat, 1 teaspoonful salt, 2 pounds of cooked a speck cayenne, ham, chopped and 1 cupful brown sauce, then pounded very 1 cupful butter, 1 teaspoonful pepper, 1 pound bread crumbs, 2 tablespoonsful salt, 1 pint milk, 2 lemons, 4 eggs-yolks only, 3 pound salt pork. Rub the salt and pepper into the veal, then fill the cavity from which the bone was taken with the forcemeat, skewer and tie the fillet into a round shape. Cut the pork in thin slices, and put half of these on a tin sheet that will fit into the dripping-pan ; place this in the pan and the fillet on it ; cover the veal with the remainder of the pork. Put hot water enough in the pan to just cover the bottom, and place in the oven. Bake slowly for four hours, basting frequently with the gravy in the pan, and with salt, pepper, and flour. As the water in the pan cooks away it must be renewed, remembering to have only enough to keep the meat and pan from burning. After it has been cooking for three hours take the pork from the fillet, spread the top thickly with butter and dredge with flour. Repeat this after thirty minutes, then brown handsomely. Put the remainder of the butter-about three tablespoonsful—in a saucepan and when hot add two heaping tablespoonsſul of flour, and stir 84 The Warm Springs Receipt-Book. until dark brown. Add to it half pint of stock or water, stir a minute, and set back where it will keep warm, but will not cook. Now take up the fillet and skim all the fat from the gravy; add water enough to make half pint of gravy, also the sauce just made. Let this boil up, and add the juice of half a lemon and more salt and pepper if needed; Strain and pour around the fillet. Garnish with potato puffs and slices of lemon. STUFFED SHOULDER OF VEAL. Carefully remove yourself, or have your butcher remove, the blade bone from the forequarter of veal. Prepare a stuffing of, 1 cupful bread crumbs, cupful mushrooms- 1 egg, chopped fine, 2 ounces salt pork juice of half lemon, chopped very fine, salt and pepper. If the stuffing is too stiff moisten it with a little stock or rich milk. Fill the cavity from which the bone was taken with the stuffing, sew up the opening, press it into shape, and roast as you do a fillet. Serve on a hot dish. STUFFED BREAST OF VEAL. (Mrs. Rorer.) FOR THE STUFFING. 1 cup bread crumbs, 1 teaspoonful sweet 4 pound salt pork, .: marjoram, 1 teaspoonful thyme, 1 teaspoonful salt, 2 dashes pepper. Chop the pork very fine, add it and all the other ingre- dients to the bread crumbs. Wipe a breast of veal with a damp towel ; make long gashes between the ribs and fill with this stuffing. Place in a baking-pan and roast, and finish the same as the loin. The Warm Springs Receipt-Book. 85 VEAL CUTLETS—No. 1. The cutlets should be very thin. Dredge with salt, white pepper, and four. Into a frying-pan put two tablespoonsful of butter. When it becomes very hot, put in the cutlets. Fry a golden brown on one side, then turn and fry on the other side. Take up and put on a hot dish, while you add some flour to the gravy; stir constantly until quite brown; then add a little water; stir until it is smooth and boils up once; then add two wineglasses of port wine; add a little salt and a dash of pepper. Pour over the cutlets, and serve at once. VEAL CUTLETS–No. 2. Cut the cutlets thin, and wipe them with a damp cloth. Take bread crumbs, season with salt, pepper, minced parsley, and grated nutmeg. Beat the yolks only of two eggs with two tablespoonsful of cold water just a few strokes. Roll the cutlets in the egg, then in the bread crumbs, and fry a delicate brown in boiling lard. When they are done, remove them to a hot dish. Pour the lard from the frying-pan, and put a spoonful of butter in it; sift the spoonful of flour on the butter, and stir constantly; add a pint of boiling water; add to this a cup of wine, a table- spoonful of tomato catsup. Put the cutlets back in the pan for a few moments. Serve very hot. BRAISED VEAL CUTLETS. Trim and bind the cutlets very closely. Put into a cov- ered saucepan or sauté pan-- a few slices bacon, 1 tablespoonful celery a few slices carrots, seed, a few slices onion, a bouquet fine herbs. Place the cutlets on top of these things, moisten with stock, and cover well. Place the saucepan on the fire ; when it 86 The Warm Springs Receipt-Book. begins to boil remove and put in the oven to braise for one and a half hours. Baste frequently with the liquor in the pan. When nearly done take away the liquor and use it for making the sauce for the cutlets. A glass of Chablis and the juice of half a lemon must be added. ROAST SPRING LAMB. For this select the hindquarter. Wipe well with a damp cloth. Place in a pan with a little water and roast, allowing fifteen or eighteen minutes to the pound. Baste very often with the gravy in the pan, and serve with mint sauce, with green peas or asparagus as the vegetable. BREAST OF LAMB. Cut the breast of lamb into pieces about two inches square; wipe well with a damp cloth, and put in a kettle with a liberal supply of water. Parboil until so tender that bones will easily slip out. Select a nice bone for each piece. Sharpen the bone at one end and stick it upright into each piece. Dredge lightly with salt, pepper, and a very little flour. Put them into a baking-pan with a little liquor in which they were boiled. Baste frequently, and bake until a rich brown. Serve with tomato sauce. BREADED LAMB CUTLETS. Have the cutlets half an inch thick. Mix- 2 tablespoonsful olive 2 tablespoonsfullemon oil, juice, 1 teaspoonful salt, 1 teaspoonful pepper. Mix well, and rub the cutlets thoroughly with this mix- ture two or three hours before they are cooked. Heat the broiler, drop the cutlets in melted butter, then roll in bread crumbs, and broil over a moderate fire for ten minutes. Serve hot with a delicate sauce. Asparagus sauce is very nice. The Warm Springs Receipt-Book. LAMB PILAFF. Cut up the breast of a young mutton into small pieces. Stew until well done in sufficient water to boil the quantity of rice you wish dry. Put in enough of the juice of to- mato to color it well. Stir the rice and meat well together. Serve on a meat dish and garnish with olives. BONED LEG OF MUTTON. (Mrs. Rorer.) Select the leg from a very large well-fed mutton, and have the butcher to remove the bone. Make a stuffing of one cup of bread crumbs, one tablespoonſul of parsley, half a cup of chopped almonds, a teaspoonful of salt, and a dash of pepper; mix and fill in the space from which the bone was taken. In the bottom of the baking-pan put a slice of onion, a piece of celery, two bay leaves, and a slice of carrot chopped. Place the leg on top of this and cover it half way with good stock. Cook in a hot oven for two hours, basting every ten minutes. When done dish and make a brown sauce. Put two tablespoonsful of butter in a saucepan; brown; add two tablespoonsful of four; brown again; add a pint of the liquor from the pan; stir until boiling; add a teaspoonful of salt, a dash of pepper, and a can of mushrooms; cook five minutes. BOILED LEG OF MUTTON. Select the leg of mutton; wipe with a damp cloth; cut off the bone short, and put it in a kettle with boiling water enough to cover it. Cover the kettle well, and let it boil gently. When ready to serve, serve with capers sauce, which is made as follows: Take three spoonsful of butter, put into a saucepan; when melted, add two small spoonsful of flour. Stir until it cooks a few minutes; then stir into it one and one-half cupsful of the liquor in which the mutton is boiled. Season The Warm Springs Receipt-Book. well with salt and pepper; strain through a sieve so as to be sure it is perfectly smooth. Add two tablespoonsful of capers. · STUFFED SHOULDER OF MUTTON. Carefully remove the blade bone from the shoulder of mutton; wipe well with a damp cloth, but do not wash. Fill the cavity with a stuffing made of- 2 cups bread crumbs, 1 teaspoonful salt, 2 tablespoonsful butter, į teaspoonſul white 2 tablespoonsful cream, pepper, 1 tablespoonful minced 2 eggs, parsley, the juice of a lemon. Sew up the opening; place in a pan with a cup of water; baste very often, and allow fifteen minutes for each pound. Skim off the grease, and serve the gravy in a boat. If preferred, a stuffing made of meat chopped fine, seasoned highly with celery, mushrooms, salt, and pepper; add eggs and butter. You can easily press the shoulder into a shape to resemble a fowl or duck. ROAST SADDLE OF MUTTON. (The Century Cook Book.) The saddle is the back of the animal. If split it would be called loin, and when cut gives the chops. It does not furnish very much meat for a roast, so requires to be a large cut. It is esteemed for its handsome appearance, as well as for its flavor. Remove the skin from the top, also the fat and kidneys from the underside. The suet on the top can be lightly cut in points and a little raised to make decora- tions. Roll the flaps under, and tie into a weil-rounded shape. If a large saddle is used the tail is left on. It should be cooked in a hot oven, basted frequently, and cooked rare, allowing nine minutes to the pound. In carving, cut The Warm Springs Receipt-Book. 89 slices the length of the saddle and parallel to the back bone; then slip the knife under and separate them from the rib bones. After the top is carved, the saddle is turned and the tenderloin, which lies on the underside, is cut in the same way. Serve currant jelly with the saddle of mutton. LEG OF MUTTON À LA FRANCAISE. Select a nice leg of mutton. Cut the bone short. Wipe with a damp cloth. Tie into a bag made of cheese cloth a turnip (sliced), an onion, a small carrot, half a teaspoonful of celery seed, two sprigs each of summer savory and sweet marjoram, four cloves, eight allspice, and three blades of mace. Put this in a kettle and the leg of mutton, and pour in half a gallon or three quarts of hot water. Let this come to a boil, and skim frequently. Mix four large tablespoonsful of flour in a cup of water, and be sure you have it smooth and free from lumps. Into this stir two tablespoonsful of salt and two dashes of cayenne. Stir this. well into the gravy in the kettle. Now cover the kettle well and leave it to simmer gently for some hours, while you make a forcemeat of mutton, or veal can be used. Make into small cakes or balls and fry in boiling lard. .Have six eggs boiled hard. When the mutton is to be served place it on a hot dish, skim all grease from the gravy, and place the kettle where it will boil, while two spoonsful of butter are put in a frying-pan. When it becomes very hot sprinkle in a spoonful of flour, and stir until a rich brown, but not burnt. Turn this into the gravy and let it boil up once. Add salt and pepper if needed. Chop the whites and yolks of the eggs separately, and chop them very fine. Pour the gravy over the mutton and garnish with the eggs, making a mound of the whites and placing the yolks on top. Place the forcemeat cakes around the dish. Garnish with parsley and serve. 90 The Warm Springs Receipt-Book. MUTTON CHOPS SAUTÉD. Trim the chops neatly and lay them in a saucepan; barely cover with water. Let them simmer until very tender. Then take a cup of bread crumbs; beat just a very little two eggs; mix the eggs and three tablespoonsful of melted but- ter with the bread crumbs, season with salt, and if dry, add a little of the liquor in which the chops are cooked. Now cover the chops with this mixture less than half an inch thick. Now place the chops in a pan, pour in a little of the liquor in which the chops were cooked, put the pan in the oven, brown the chops a delicate brown, and baste often with the liquor in the pan. MUTTONETTES. Cut from a leg of mutton slices half an inch thick. On each slice lay a spoonful of dressing made with bread crumbs, beaten eggs, melted butter. Roll up the slices, pinning each with a small skewer, or wooden toothpick, to keep the dress- ing in. Put into a baking-pan a little butter and a little water, and lay the muttonettes in and cook in a hot oven three-quarters of an hour; baste often, and when done re- move and thicken the gravy with a little flour and pour over the meat. Serve on hot platters garnished with parsley. . BREADED CHOPS. For this use French chops which have been neatly trimmed. Put in a heated broiler; broil over a clear fire for eight minutes. Take from the broiler; baste with butter; dust with salt and pepper. Take the yolks of three eggs and three tablespoonsful of cold water beaten together; dip the chops in the eggs; then roll in bread crumbs, and fry in boiling lard. Serve very hot, with tomato sauce poured around them. The Warm Springs Receipt-Book. 91 BROILED MUTTON CHOPS. The chops should be neatly trimmed, removing most of the fat. Heat the broiler, and grease it well with butter. Put the chops in, and place over a clear hot fire; turn very often. Let it broil for ten minutes; turn into a hot dish; dust with salt and pepper, and serve at once with butter on it, or tomato sauce if preferred. ROAST LEG OF PORK. Select a leg of pork weighing six or eight pounds. Wipe carefully with a damp cloth; then score the skin with a sharp knife in parallel lines not quite half an inch thick ; then score across in the same way. Put it in a baking-pan with a pint of water and about a teaspoonful of salt. The oven must be hot, and it must be basted often. It must be cooked until it is thoroughly done. Pork should never be served unless well done. Make the gravy. When you take the pork from the pan let a little-say four spoonsful-of the drippings remain in the pan ; add two tablespoonsful of flour, and brown well ; then put in a pint of boiling water ; stir until it boils ; season with salt and pepper. Serve apple sauce with the pork. PICKLE PORK. (Mrs. Rorer ) To fifty pounds of pork allow two and a half pounds of brown sugar, two ounces of saltpetre, and sufficient salt to make a brine with about nine gallons of water ; this depends upon the size of the vessel you pack it in. Mix the sugar and saltpetre with the water, and then gradually add the salt (which should be Liverpool) until the brine will float an egg. Pack the pork down in a half barrel or tub and pour the brine over it ; skim off carefully all scum that rises. Be sure that the pickle entirely covers the meat ; if it does not, 92 The Warm Springs Receipt-Book. make more brine from salt and water and add to it. Place a board on top of the pork, on which put a heavy stone to keep it down. Examine carefully from day to day for at least a week, skimming off whatever may float on top. In two weeks it will be ready for use, and will keep one year. Pork should be packed twenty-four hours after killing. SAUSAGE MEAT. 12 pounds lean pork, 1 tablespoonſul cay- 5 pounds fat pork, enne, 5 tablespoonsful pepper, 5 tablespoonsful salt, 3 tablespoonsful sage. Take the lean meat from the fleshy part of tenderloin and from under the shoulder, the fat from the back of the chine. Cut into small pieces, after the meat has been wiped with a damp cloth. Run both through a meat- chopper; mix thoroughly; then season with the salt, pepper, and sage. Pack in jars, and if you wish to keep it any time, pour over it melted lard to exclude the air. PANNED SPARERIB. Crack the ribs crosswise so that it may be more easily carved; then wipe the sparerib with a damp cloth; sprinkle lightly with salt and pepper. Place in a pan; pour in a pint of boiling water, and a little more salt may be added to the water. Cover with a top, and let it simmer until the meat is done and tender; then remove the top, and let it brown. Serve on a hot dish. BROILED SPARERIBS. Crack the ribs crosswise; wipe with a damp cloth. Place in a hot broiler over a clear fire until well done, but do not allow it to become hard. Dust with salt and pepper, and serve on a hot dish. 94 The Warm Springs Receipt- Book. pass that, too, through the meat-cutter. Mix the head and liver well together ; season very highly with pepper, salt, ground allspice, and cloves ; stir into the liquor two table- spoonsful of cornmeal ; let it cook for five minutes, stirring it all the time; then add the head and liver and stir well. Add three tablespoonsful of Worcestershire sauce, one table- spoonful mushroom catsup ; stir again, then pour into china moulds. Serve as you would pate-de-foie-gras. In winter this is good for several weeks if kept in a cool place. TONGUES CURED. 2 tablespoonsful 1 teaspoonful salt- brown sugar, petre, 2 cups salt. Rub the tongues well with this mixture. If cold weather let them remain for two days, then put it into brine. BRINE. 4 gallons water, 13 pounds brown 6 pounds salt, sugar. Boil this and skim as long as any scum rises to the sur- face. When this is cold pour over the tongues. Examine the brine in a few days, and, if necessary, boil it again. BRAISED TONGUE. 1 fresh beef tongue, 2 tablespoonsful flour, 1 carrot, 1 teaspoonful celery 1 turnip, seed, 1 onion, 1 tablespoonful mush- lemon, room catsup, 1 blade mace, 1 tablespoonful Wor- 1 sprig parsley, cestershire sauce, 2 or 3 bay leaves, 1 tablespoonfulsherry 2 potatoes, · wine, 3 tablespoonsſul butter, 2 pints stock. The Warm Springs Receipt-Book. 95 Wash and wipe the tongue. Put it in a covered ket- tle; cover well with boiling water, and cook gently for some hours. Take it from the kettle; remove the skin; trim it nicely at the roots. Put the butter in a frying-pan; when it melts, sprinkle in the flour, and stir till it is thor- oughly mixed. Add the onion, carrot, potatoes, turnip (sliced), the bay leaves, parsley, catsup, and Worcestershire sauce, and stir until it comes to a boil. Lay the tongue in a baking-pan; pour the sauce all around it. Slice the lemon, and add with the wine and mace. Cover the pan, and bake for an hour or more. When ready to serve, put the tongue on a hot dish; boil the sauce a few minutes longer; then pour over and around the tongue. LARDED OR SPICED TONGUE. (Mrs. Rorer.) 1 fresh beef tongue, teaspoonſul black 1 pound larding pork, pepper, 1 teaspoonful cloves, 2 tablespoonsful butter, 1 teaspoonful allspice, 2 tablespoonsful flour, 1 teaspoonful suet, 1 onion, 2 bay leaves, 1 carrot. Wash the tongue, put it into boiling water and simmer gently two hours; take out, remove the skin, and trim off the roots. Put the butter in a large stew.pan, and when brown add the flour, then add one quart of the liquor in which the tongue was boiled (save the remainder for stock). Stir constantly until it boils, then add the spices, the onion chopped fine, and the carrot cut into fancy shapes. Lard the tongue on the upper side (the same as a fillet), put it into the stew-pan and simmer gently for two hours, adding a quarter teaspoonful of corrander seed one hour before it is done. Serve with the underside of the tongue down and the sauce poured over and around it. The corrander seed may be omitted. 96 The Warm Springs Receipt-Book. The Warm Springs Receipt-Book. 97 98 The Warm Springs Receipt-Book. · The Warm Springs Receipt. Book. 99 346287B 100 Springs Receipt-Book. The Warm Poultry and Game. TO CLEAN AND TRUSS POULTRY AND GAME. (Mrs. Lincon's directions in the Boston Cook-Book.) All poultry should be dressed as soon as killed. The feathers come out more easily when the fowl is warm and when stripped off toward the head. If the skin be very tender, pull the feathers out the opposite way. Use a knife to remove the pin feathers. Singe the hairs and down by holding the fowl over a gas jet or over a roll of lighted paper held over the fire. Cut off the head, and if the fowl is to be roasted, slip the skin back from the neck and cut the neck off close to the body, leaving skin enough to fold over on the back. Remove the windpipe; pull the crop away from the skin on the neck and breast, and cut off close to the opening into the body. Be careful not to tear the skin. Always pull the crop out from the end of the neck, rather than through a cut in the skin, which, if made, has to be sewed together. Cut through the skin about two inches below the leg joint; bend the leg at the cut by pressing it on the edge of the table and break off the bone; then pull, not cut, out the tendons. If care be taken to cut only through the skin, these cords may be pulled out easily, one at a time, with the fingers; or take them all out at once by putting the foot of the fowl against the casing of a door, then shut the door tightly, and pull on the leg. The tendons will come out with the foot, but if once cut they cannot be removed. The drumstick of a roast chicken or turkey is greatly improved by removing the tendons, which always become hard and bony in baking. There is a special advantage in cutting the leg below the joint, as the ends of the bones afford more length for tying, and after roasting this is more easily broken off, leaving a 102 The Warm Springs Receipt- Book. clean, unburnt joint for the table. Cut out the oil bag in the tail. It is better to dress a fowl for a fricassee first; then you learn the position of the internal organs, and can tell better how to remove them when dressing for roasting, as with the whole fowl you work by feeling, and not by sight. ROAST CHICKEN. After the chicken has been properly dressed, wipe it well inside and out with a damp cloth. Prepare a stuffing by using a generous cupful of bread crumbs, one egg, one table- spoonful of butter, one tablespoonful of minced parsley (half teaspoonful of minced onion, if you like), salt and pepper to the taste, and moisten to the proper consistency with milk or warm water. Fill the space from which the crop was taken with this stuffing, then put some in the body. Be careful not to put too much in either place, but allow space enough for it to swell. Truss the chicken, rub it over lightly with butter, sprinkle with salt and pepper, and dredge.well with flour. Lay the chicken on the side in the pan with half a cup of warm water, and put into a hot oven ; baste often, and when one side of the chicken is browned then turn it on the other side until that side be- comes brown ; baste again with melted butter and dredge again with flour. Place the chicken on its back and return again to the oven until the whole chicken is a rich brown ; baste frequently, and renew the water in the pan when neces- sary. Put the liver, gizzard, and heart in a saucepan with one and a half pints of water. Let them simmer until very tender. Just before time to serve chop the liver, gizzard, and heart very fine. When the chicken is done take it up on a hot dish. Mix together a little flour and water until smooth, then pour some into the pan where the chicken was, stir until quite smooth ; let it boil once, then stir in the chopped liver, etc., season with salt and pepper, and serve in a gravy boat. The Warm Springs Receipt- Book. 103 CHICKEN CURRY. 1 vegetable dish of $ cup flour, sliced onion, 3 teaspoonsful curry, 1 large chicken, a little chopped pars- 1 pound fresh pork, ley, 1 can tomatoes, milk as needful. Cut the chicken and fry. Cut the pork into dice and fry. Season the sliced onions and fry. Put all together in a kettle with the can of tomatoes. Then add the mixed flour and curry powder. Add milk (about a pint) the last thing. Stir thoroughly, and let it cook slowly all day, add- ing more milk if it gets too thick. Before serving, take out the bones of the chicken and serve in a deep dish, with rice in a separate dish. It should be very smooth and thicker than rich cream when done. Serve very hot. BROILED CHICKEN. Only the very young and tender chickens can be served in this way. Cut the chicken open down the back; wipe well inside and out with a damp cloth; rub the chicken over with soft butter, and sprinkle lightly with salt and pepper. Have a bright fire of charcoal; place the chicken in the broiler and put over the fire; turn from side to side until quite done-no longer. Put on a hot dish and place bits of butter over the chicken, and serve at once. CHICKEN STUFFED WITH CHESTNUTS. (Mrs. Rorer.) Draw and clean the chicken as directed. Roast one quart of large chestnuts; when done, remove the shells and mash. Put half the chestnuts in a bowl; add a tablespoon- ful of butter, a teaspoonful of salt, and a dash of pepper; mix, and fill the chicken the same as with bread crumbs. Lard the breast thickly with salt pork; place the chicken 104 The Warm Springs Receipt-Book. in a baking-pan, add half a cup of water and half a tea- spoonful of salt; roast in a quick oven fifteen minutes to each pound, basting every ten minutes. When done dish, remove the strings and skewers, and garnish with parsley. Put the remaining chestnuts in the pan in which the chicken was roasted; mix well; add half a pint of stock; stir until it boils; add salt and pepper to the taste, and serve in a boat. TO BRAISE A CHICKEN. (Mrs. Rorer.) 1 young chicken, 1 onion, 1 sprig of parsley, 1 bay leaf, 1 small carrot, 4 cloves, 12 mushrooms, 1 pint stock, 1 gill sherry wine. Draw and singe the chicken as directed; truss it without filling. Place the carrot and onion sliced in the bottom of a baking-pan, add the cloves and parsley, and place the chicken on top ; add the stock, a teaspoonful of salt, and a little black pepper. Cover the pan and place in a quick oven for one and a half hours, basting every fifteen minutes; then dish the fowl. Put a tablespoonful of butter in a frying- pan, let it melt and brown, then add a tablespoonful of flour mixed ; add the liquor from the pan in which the chicken was braised, and then the mushrooms chopped fine. Siir continually until it boils. Take it from the fire, season to the taste, add the wine, and pour it around the chicken. FRIED CHICKEN. Cut young chickens into joints four or six pieces each, wipe each piece carefully with a damp cloth, dredge them with salt and white pepper, then dip them in egg, and roll them in cracker dust; fry in a frying-pan of hot lard, a few pieces at a time, until a golden brown, being careful not to The Warm Springs Receipt- Book. 105 let it burn and be sure it is well done. Lift the pieces out of the hot fat and put them in a hot pan to keep warm while you pour into the pan a little cream, or very rich milk; stir it until it comes to a boil, then pour it into a heated dish, lay the fried chicken on it, and serve. CHICKEN—MARYLAND STYLE. For this young chickens must be used. Split the chickens down the back and through the breast. Wipe each piece carefully with a damp cloth. For two chickens put a spoonful of butter and a spoonful of lard into a baking-pan. Set it on the range to get very hot, while you roll each piece of chicken into flour on both sides. Lay them care- fully into the hot fat so that they will not overlap each other, and be sure you put the skin side down. Sprinkle gener- ously with salt and a few dashes of white pepper. Put the pan into a hot oven, and let it cook a few minutes; then baste well. When the upper side is nicely browned, turn it and brown the other side. Remove the chicken to a hot pan; pour off most of the clear grease, but be careful to leave the browned flour and gravy in the bottom of the pan. Pour in half pint milk, and let it boil up once. Place the chicken neatly on a heated dish, and pour the gravy over it. CHICKEN A LA MARENGO. (Mrs. Rorer.) Clean and cut up a young chicken as for fricassee. Put two tablespoonsful of olive oil in a frying-pan, and place it over a good fire. When hot put in the chicken, and turn and cook until every piece is nicely browned; then add a sprig of parsley, a bay leaf, one slice of onion, a half tea- spoonful of salt, a quarter teaspoonful of black pepper, five mushrooms chopped fine. Stand over a moderate heat, and cook slowly until tender (about three-quarters of an hour). Dish and serve with cream sauce. 106 The Warm Springs Receipt-Book. SMOTHERED CHICKEN. A young chicken is best for this. Singe and draw it and cut it down the back ; wipe it carefully with a damp towel; break the breast-bone, to make it lie flat when placed in the pan—the inside of the chicken next the pan. To each chicken allow four ounces of butter, which should be spread evenly over the chicken. Dust lightly with white pepper, and put one cup of water and one teaspoonful of salt in the baking-pan. Cover this pan with another pan and set in the range when it is quite hot; bake for thirty or forty minutes, and baste frequently. Uncover the pan when it has been cooking about half an hour; turn the chicken and baste the inner side well and bake for half an hour more. Take the chicken out, set the pan on top of the range, let it brown and stir in three small tablespoonsful of flour; stir till quite smooth and add a pint of milk; stir until it boils. STEWED CHICKEN-NORFOLK DUMPLINGS. Take two well-grown chickens, cut them up as you would for frying; dust them with salt and pepper, and roll each piece carefully in flour. Take a pan and lay the pieces in, add a bastingspoonſul of water in the pan and set this in a hot oven for thirty minutes. Take a large saucepan, put in it two quarts of boiling water ; mix carefully six tablespoons- ful of flour with a cup of cold water and stir this in the boil- ing water; season this with salt and pepper-one tablespoon- ful of salt and one teaspoonful of white pepper will be neces- sary. Set the saucepan where it will simmer while the chicken is cooking. When the chicken is done lay it piece by piece in the saucepan where the sauce is; turn in what gravy may be in the pan where the chicken was cooked; cover the saucepan and leave it where it will cook gently for three hours; add three teaspoonsſul of minced parsley. The Warm Springs Receipt-Book. 107 It is best to taste the sauce to be sure it is well seasoned, and if necessary add more salt and pepper. Just before time for serving make them NORFOLK DUMPLINGS. 1 pint flour with 1 gill milk, 1 teaspoonful Cleveland's 2 tablespoonsful melted baking powder, butter, 1 teaspoonful salt sifted more than once. Separate the eggs and beat them well. Add the milk to the yolks, then the melted butter. Stir this gradually into the flour; be sure it is free from lumps; stir in gently but quickly the whites beaten to a stiff, dry froth. Drop this batter into the stew by small tablespoonsful, and cook not more than seven or eight minutes, and serve at once. BROWN FRICASSEE OF CHICKEN. Take two well-grown chickens; draw and singe them.' Cut them into eight pieces each. Dust them well with salt and pepper, and roll them carefully in flour. Cut into thin slices about one-quarter pound of fat pork; put it in a frying-pan, and fry it carefully and very slowly. When all the fat has been extracted, lift the slices of pork out, and put in the chicken so that it will cover the pan, but not be one slice on the other. When it has become a delicate, nice brown, turn it and brown on the other side. Take the chicken out when done, and put in a covered pan to keep warm, while you take four tablespoonsful of flour and sprinkle in the hot fat. Stir constantly until it is per- fectly smooth and a rich brown; then add gradually three pints of cold water. Season with salt and pepper, and when it boils, put in the chicken; cover the saucepan closely, and simmer gently for almost an hour. One quarter pound of butter can be used in cooking the chicken instead of the pork, if preferred. 108 The Warm Springs Receipt- Book. WHITE FRICASSEE OF CHICKEN. Singe and draw two well-grown chickens. Cut each into eight or ten pieces. Put the chicken into a saucepan, and cover liberally with boiling water. Set it on the range where it will simmer until the chickens are well done and very tender. By the time the chickens are tender, all the water should have been cooked up. Put into a frying-pan three tablespoonsful of butter. When this melts, sprinkle in, and stir constantly three tablespoonsful of flour until well mixed, but be sure it does not brown. Add to this one quart of rich milk, and stir until it boils. Season with salt and pepper, and pour in the saucepan over the chicken. Let it simmer until the time for serving. Take up the chicken; have two eggs well beaten; carefully stir the eggs in the sauce. Add a tablespoonful of minced parsley, and pour over the chicken. MUSTARD CHICKENS. Boil two well-grown chickens until quite tender. Take three teacupsful of the liquor and put into the saucepan with a large tablespoonful of butter. Beat the yolks of two eggs well, and add to them one large tablespoonful of flour and one teaspoonful mustard. Mix until quite smooth, and stir into the liquor, and continue to stir until thick enough for sauce; then add salt and a little vinegar to your taste. CAROLINA PILAN. Boil four ounces of breakfast bacon. When almost done, put in the saucepan with it one quart of rice, which has been carefully picked over and washed; then put into the same saucepan two chickens, large enough to roast, and season with salt and pepper. When the fowls are done, have a flat dish well warmed; put all the rice neatly on this, and on the rice place the fowls. Have an egg sauce in a gravy boat to serve with this. The Warm Springs Receipt-Book. 109 TO ROAST CHICKENS. If you are so unfortunate as to have chickens no longer tender this will be found an admirable way to cook them. When ready for the oven put them in a saucepan with just water enough to cover them ; stew gently for four hours, letting them steam rather than simmer; leave them in the saucepan over night to cool in the liquor in which they were cooked. The next morning stuff with a stuffing made of- 2 cups bread crumbs, 1 tablespoonful minced 1 cup beef suet, parsley, shredded fine, 1 teaspoonful lemon 2 eggs, juice. Moisten, if necessary, with milk. Stuff the chickens, put in the pan with a spoonful of drippings, a pint of the liquor in which the chicken was boiled; baste very often, and when a rich brown remove to a hot dish, and finish the gravy the usual way. CHICKEN TERRAPIN. 1 pint cold chicken, 1 tablespoonful butter, cut into small 1 tablespoonful flour, pieces, 4 hard-boiled eggs, 1 cupful cream, chopped fine, 1 gill sherry. Put the cream in a double boiler, rub the flour and butter together, and when the cream is very hot add the butter and flour. Stir all the time to prevent its lumping. When very smooth add the chicken and hard-boiled eggs. Stir until well mixed and thoroughly heated, then add the wine and serve immediately. PANNED CHICKENS. For this only young chickens can be used. Prepare them as you would chickens to broil. Wipe them with a 110 The Warm Springs Receipt-Book. damp cloth, then with a dry towel. Dust them lightly with salt and pepper, and lay them in a baking-pan, the bone side down. Rub the breast of each chicken with soft butter. Pour into the pan almost a cup of water and half a tea- spoonful of salt. Cover the pan in which the chickens are with another pan. Put in a quick oven and cook for forty or fifty minutes. While the chickens are cooking they must be basted every few minutes for half an hour longer. Take the chickens from the pan on a hot dish. Make a nice gravy, and serve. CHICKEN HASH. Boil a plump young hen until done and tender; take it up, free it from all skin and bones, and cut the meat into small dice-like pieces. The liver, gizzard, and heart must. be boiled with the chicken and cut up in the same way. Have some potatoes boiled and cut into dice-like pieces too, using about twice as much chicken as potatoes. Take about equal quantities of mushrooms as potatoes, and cut up in the same way. Mix all well together. Season well with minced parsley, salt and pepper, and, if you like, a little chopped onion can be added. Skim all grease that rises on the liquor when the chicken was boiled; reduce the liquor to about half a pint, and pour this on the hash. Put the hash in a saucepan with two tablespoonsful of butter ; heat it thoroughly. Have nicely-toasted slices of bread; put a generous tablespoonful of hash neatly on each slice of toast, and on this a well-poached egg. If the hash is well seasoned, nothing can be nicer for a simple breakfast dish. CREAMED CHICKEN HASH. Cut up cold boiled chicken in very small dice-like pieces, cut enough to make a pint. Rub a generous tablespoon- ful of butter and one of four together; put into a saucepan with a cup of milk ; stir constantly until it boils, then stir The Warm Springs Receipt-Book. 111 in carefully the chicken meat ; season well with salt and white pepper. Have nicely-toasted squares of bread; heap the hash nicely on the toast, and then place a nicely-poached egg on each piece. . JELLIED CHICKEN PATÉ. Select a tender, fat chicken, boil until well done and ten- der. For the jelly take one ounce of gelatine, cover with cold water, and allow it to stand an hour. Take three pints of rich broth or stock, add to it four or five whole cloves, as many allspice, two blades of mace. Boil these together for a few.minutes, stirring while it boils ; strain this over the gelatine. Return all to the saucepan, stir constantly until every particle of jelly is dissolved ; add sherry wine to the taste ; strain through a flannel jelly bag. Take the meat from half the chicken, being careful to remove every particle of skin and muscie and bone. Remove the skin from four stuffed sausages and chop the meat and chicken to a paste. Take one-third as much grated bread crumbs as you have meat, season with salt, pepper, grated nutmeg, and lemon juice to the taste and mix thoroughly. Boil the bones of the chicken in the broth left from the fowl, adding two cloves of garlic, six allspice, three cloves ; boil until well flavored. Moisten the meat with a little of this broth, add three eggs beaten slightly together with a wineglass of good claret wine ; mix well. Use a tin mould with straight sides, which must be lined with thin slices of fat pork. Pour in the mixture, which should be quite moist, cover the top with slices of pork also. Tie a well-buttered paper over it and bake in a moderate oven. If the oven is too hot the loaf will crack ; if not hot enough it will dry out. When it is done set it away to cool ; then carefully turn it out of the mould and remove the slices of pork. Rinse the mould in cold water and fill it half an inch deep with the jelly, which should be cool, but not beginning to congeal. Set - 112 'The Warm Springs Receipt-Book. the mould in ice, and when the jelly is firm set in the paté; fill the space between with the liquid jelly, and leave it in the ice to harden. Put the remainder of the jelly in a shallow dish to harden, and let it get very firm. When the paté is to be seryed break the jelly in the shallow dish with a fork so it will be rough; turn the paté carefully out, arrange the rough jelly around its base, garnish with sliced lemon, olives, and crisp parsley sprigs. Arrange to the taste. COQUIELE DE VOLAILLE. 1 good-sized chicken, 8 eggs--yolks only, * pound butter, 2 teaspoonsful flour, 3 cups rich cream, 1 can mushrooms. Boil the chicken thoroughly; take off every piece of skin and cut the meat into small pieces. Boil half the milk with half the butter; beat the yolks of the eggs well, and mix with the rest of the milk and the two teaspoonsful of four and pour all into the boiling milk. Let it thicken over a slow fire, then stir in the chicken and the mushrooms cut fine. Take from the fire, put into shells, cover with cracker crumbs, and put the butter, cut into small bits, on the top. Put the shells into the stove and cook a delicate brown, but be careful that it does not cook dry. It should be very soft. RAVIOLI OF CHICKEN. Chop the meat of a cold broiled chicken very, very fine. One pint of the chicken meat, three-fourths pint bread crumbs that have been moistened with a little milk, one ounce of butter, one tablespoonful of Parmesan cheese, a pinch of ground mace, one tablespoonſul of minced parsley, and two eggs slightly beaten. Mix these ingredients well together, roll in small balls like large marbles. Have two sheets Nouille paste ; put one sheet on the board and place the balls on it, about half an inch apart. Take a small The Warm Springs Receipt. Book. 113 brush and carefully moisten with cold water the paste be- tween the balls, then lay the other sheet of paste on top of the balls. Then take a paste wheel and carefully cut be- tween each of the balls. Drop them into boiling water, which must be salted to the taste before the ravioli are dropped in. Cover closely and let them boil hard for twenty minutes without removing the cover. Always remember if you uncover them while boiling it toughens them. Serve with tomato sauce and grated Parmesan cheese sprinkled over them. NOUILLE PASTE. 1 pound of sifted 1 teaspoonful salt dis- flour, solved in a little 5 eggs, water. Make a hole in the middle of the flour, pour in the other ingredients, and work until well mixed together. If the paste is too stiff work in another egg. When well worked roll the paste into a ball, sprinkle with a little cold water, and wrap in a cloth, and set away for an hour or more. When ready to use roll it into two sheets and use as above directed. CHICKEN CECILS. 1 pint cooked chicken 1 tablespoonful minced chopped fine, parsley, 2 eggs slightly beaten, salt and pepper to taste, 1 teaspoonful lemon 2 generous tablespoons- juice, ful butter. Mix well together; put in a saucepan over the fire. When thoroughly heated, remove from the fire and let it cool, then form in small balls. Beat the yolk of an egg with a tablespoonful of cold water; roll each ball in the egg, then in bread crumbs, and fry in boiling cottolene a delicate brown. The Warm Springs Receipt-Book. 115 cover well with water; let them simmer until tender; then take the chicken out, and add to the liquor in the saucepan one pint of rich milk. Take one tablespoonſul of butter and two of flour; rub well together, stir in the milk and liquor in the saucepan, and stir constantly until the mixture is perfectly smooth and well done. Season with salt and pepper and a dash of cayenne. A little onion juice may be added. When almost done add three eggs, well beaten. Now place the chicken in a baking dish which has been previously lined with rich pastry. Pour the mixture over it; cover with the pastry. Brush over the pastry with the white of an egg, and bake in a moderately hot oven. SMALL CHICKEN PIES-FRENCH STYLE. Boil the chicken, and when tender take out and remove all bones. Cut the chicken up into very small pieces. To every pint of the meat after it is cut up allow- * pint very rich milk, 1 tablespoonful flour, 1 generous table 1 teaspoonful chopped spoonful butter, onion, 1 tablespoonful minced 1 teaspoonful salt, parsley, a dash cayenne and 4 hard-boiled eggs, white pepper to chopped up, taste. Rub the flour and butter together. Put the milk in a saucepan, and when it becomes very hot add the butter and flour, and stir until it thickens, and is perfectly smooth. Now stir in the meat of the chicken and all the other ingre- dients. Allow them to stay on until the mixture is very hot. Remove from the fire. To keep it warm, place the sauce- pan over hot water while you roll out bits of puff paste and cut out small pies three and a half or four inches long by two inches wide. The cutter should be made so there will be an inner cutter about an inch smaller, that does not go 116 The Warm Springs Receipt-Book. entirely through the paste. Brush these over with an egg; put them in the oven, and bake a delicate brown. Take from the oven ; with the sharp point of the knife gently raise the part that has been marked on the pie ; with the knife take out what pastry you can without breaking the pie. Fill the cavity with the chicken mixture, replace the top of the pie, and put back in the oven just a minute, that the pies may be thoroughly heated. CANVASBACK DUCK. (Mrs. Grier.) Canvasback duck should be wiped (without washing) dry inside and thoroughly dried and rubbed with Lucca oil out- side. Put inside of them a lump of butter the size of a plum, a tablespoonful of currant jelly, and as much sherry or port as may be held in a sherry glass. Bake them in a very hot oven just fifteen minutes. Be sure they are placed on a gridiron in the baking-pan in which there is a little water. If this precaution is neglected some of the fat may drop into the pan and burn, which would give a smoky taste to the bird. The breast only must be served, and it must be very rare. Grouse should be cooked in the same manner, although they are good, especially chicken grouse, split down the back and broiled. ROAST DUCKS—No. 1. Select fat, tender ducks, carefully draw them, and wipe outside and in with a damp cloth (don't wash them), then wipe dry ; put them in a baking-pan, and place in a very hot oven, and be sure to baste it three or four times. When the skin is nicely browned (and the inside of the ducks must be juicy and very, very hot), heat a dish, and when very hot, lay the ducks on it, while you put in a saucepan half pint of port wine, two tablespoonsful of lemon juice, two blades of mace, half teaspoonsful of paprica, two teaspoons- The Warm Springs Receipt- Book. 117 ful of currant jelly. Cut the ducks into nice slices and ar- range neatly on a dish. All the juice and blood from the ducks add to the sauce ; let the sauce boil up once, and pour over the ducks and serve immediately. ROAST DUCKS–No. 2. Prepare as you do all other fowls. These can be stuffed either with potato stuffing, such as is given for goose, or a stuffing made of half bread crumbs and half celery, with an egg, melted butter, and a little stock to moisten it with. Season with salt and pepper. Roast ducklings should be cooked in a hot oven for half an hour, or, if you like them cooked rare, less time. Serve with currant jelly. DUCK WITH NUT DRESSING. (Mrs. Rorer.) Singe, draw, and clean a pair of ducks. Chop sufficient English walnut to make a cupful; boil four good sized pota- toes, mash, add the walnut, a clove of garlic minced, a tablespoonful of onion juice, a cup of pine (pitron) nuts, a teaspoonful of salt, a saltspoonful of pepper. Mix and stuff the duck; truss and roast one and a quarter hours in a quick oven, basting every twenty minutes. SALMI OF DUCKS. Roast two ducks for twenty-five minutes. Cut the flesh neatly from the bones, and trim very carefully. Put the pieces of duck aside to keep warm. Crush all the bones and put them in a saucepan with the trimmings, one pint of stock, one large wineglass of sherry, one of claret, two bay leaves, a sprig of parsley, a sprig of thyme, three cloves, two blades of mace, one tablespoonful of currant jelly, and half of a small onion. Boil rapidly for half an hour; press through a colander and then through a cheese cloth; return 118 The Warm Springs Receipt- Book. to another saucepan and boil till it is the consistency of cream; stir in this, after taking from the fire, three table- spoonsful of butter cut into small pieces; then add a tea- spoonful of lemon juice to the sauce. Place the duck neatly on a hot dish and pour the sauce on, and serve at once. MICHAELMAS GOOSE.. Select a young, fat goose. Wipe outside and in with a damp cloth. Stuff the goose with a potato stuffing made by boiling six or eight potatoes until done; then press the potatoes in a cloth until they are free from water; mash them up with two spoonsful of butter, salt and pepper, or · you may add, if liked, a teaspoonful of sage and one table- spoonful of minced onion. Dredge with salt and pepper and flour, and put a pint of water in the pan; baste fre- quently. Cook the liver, gizzard, and heart in the pan with the fowl. The goose is such a fat fowl no butter is needed. Take the liver, gizzard, and heart, chop fine; lay the goose on a hot dish, while you stir into the pan a little flour and water mixed; boil up once, and be sure this gravy is smooth and free from lumps; then return the liver, giz- zard, and heart to the gravy. Serve the goose with apple sauce. ROAST PARTRIDGE OR GROUSE. (The Little Dinner.) Clean and singe the birds. If there is the least unpleas- ant odor about the inside rinse them out with water in which has been dissolved a little baking soda. Wipe the inside dry, and put into each bird a tablespoonful of butter with which has been worked a quarter teaspoonful of pepper and a half teaspoonful of salt. Rub the breast and legs of the bird with a cut lemon, tie over these a large, thin slice of fat pork, and after having trussed and tied the birds into The Warm Springs Receipt-Book. 119 shape wrap each one in well-buttered white writing paper. Lay them in a dripping-pan and roast them in a quick oven for half an hour. At the end of the time take off the paper, dredge the bird with flour, baste it, and brown it as quickly as possible. Serve with bread sauce. BOILED PARTRIDGES WITH OYSTER SAUCE. (Mrs. Grier.) Tie the legs back against the birds and simply cover with hot water in which you have put a small slice of salt pork. Let them boil until tender, but not until the flesh is broken, and remove them from the fire, leaving them uncovered in the hot water. Take two dozen oysters with their juice and add half a cup of cold water. Then take the oysters sepa- rately and run them through your fingers (in order to re- move any bits of shell that may cling to them), and place them in a bowl by themselves ; strain the juice through a fine strainer and put it in a saucepan over the fire, adding an ounce of butter; add salt to taste. When it boils stir in a tablespoonful of flour blended smoothly with a half cup of milk ; let this boil, stirring all the time. Put in the oys- ters and boil one minute. Send the partridges to table with the oyster sauce poured over them. TO COOK PARTRIDGES—No. 1. (Table Talk.) Prepare the birds as for broiling. Make a thick paste of flour and butter, using the proportion of a tablespoonful of butter to each bird. Spread the breast and upper part of the partridges thickly with this, and bake in a quick oven, basting frequently. Serve on toast with the gravy in the pan poured over the birds. This method can be used with chickens, when a delicious cream sauce can be made by the addition of the proper proportion of cream to the drippings in the pan. 120 The Warm Springs Receipt-Book. TO COOK PARTRIDGES–No. 2. NINE Birds. Take the birds, without stuffing, and fry a delicate brown in half lard and half butter. Slice four onions and fry very brown, then make a mixture of 1 quart wine, 2 tablespoonsful walnut 4 tablespoonsful cur catsup, rant jelly, 2 tablespoonsful yellow 2 tablespoonsſul pickle, chopped up brown sugar, very fine, 2 tablespoonsful to 1 scant teaspoonful cel- mato catsup, ery seed, a very little mustard, salt, and pepper. Put the birds with the gravy and onions into this and stew gently until they are so well done as to just hold to- gether. Send to the table very hot. BIRDS COOKED IN UNION SAUCE. TWELVE BIRDS. 1 dozen partridges, 1 small tumbler vine- 1 pound butter, gar, 1 quart milk, 2 tablespoonsful 2 pods pepper, browned flour. Put the butter in a covered saucepan over a slow fire and break up the pods of pepper, and add the vinegar. Into this put the birds and cook gently (not more than simmer) until the birds are well done and tender. Take them out, put in a pan, cover well, and place where they will keep hot. Mix the browned flour smooth with a little warm water, add to the mixture in the saucepan; stir to prevent its forming into lumps. Then pour in the milk, and when this begins to boil put the birds back and let them cook for ten minutes longer. Serve very hot. Chickens, rabbits, and squirrels cooked in this way are very nice. The Warm Springs Receipt-Book. 121 LARDED PARTRIDGES. Pick and clean the partridges well, and wipe carefully outside and in with a damp cloth. Lard the breast and legs; run a small skewer into the legs and through the tail, tie firmly with twine; rub the bird well with soft butter and sprinkle with salt and pepper, then dredge well with flour. Put into a hot oven and cook for thirty minutes, or if pre- ferred rare, not so long. Make a bread sauce and spread thickly on a hot dish, then place the larded partridges on it. Garnish with parsley. ROAST PARTRIDGES OR PIGEONS. Pick and draw them carefully and wash quickly, then wipe ; sprinkle them with salt and pepper. Have as many thin slices of salt pork as you have birds; wrap a piece of pork around each bird and fasten securely with a small skewer. When these are ready run a long skewer through the necks of several birds and put in a baking-pan and place in a hot oven for fifteen or twenty minutes. Serve on but- tered toast. Garnish with sliced lemon. PARTRIDGE BREASTS-FRENCH WAY. (Mrs. Rorer.) Take twelve partridges, remove the breasts, making one piece of each half breast, the remaining parts of the birds may be used at another time for a salmi. Put into a large saucepan two ounces of butter ; when hot throw in the par- tridge breasts. Arrange them so as to brown quickly. Then add one tablespoonful of raw chopped ham, a bay leaf, a teaspoonful of onion juice, and a half teaspoonful of kitchen bouquet, and cover the whole with claret. Cover the pan, and cook ten minutes. Have ready pieces of toasted bread the shape of each fillet ; add a teaspoonful of salt to the saucepan, and dish the fillets on the toast. Boil 122 The Warın Springs Receipt-Book. the sauce rapidly for a moment and pour over. Fresh mushrooms may be added as a garnish to this dish. Either broil or sauté them. ROAST PIGEONS. For this it is best only to use the young and tender pigeons. After they are wiped thoroughly outside and in, then tie into shape and bind a thin slice of bacon over the breast of each bird. Place in each bird a piece of butter the size of a walnut; dredge with salt and pepper; place in the baking-pan with a little hot water; roast about twenty minutes, and baste frequently. POTTED PIGEONS. (Table Talk.) Clean and truss the pigeons. Line a stew-pan with slices of bacon and lay in the pigeons side by side. Add half a medium-sized carrot, one onion, and three sprigs of pars- ley. Pour over sufficient good stock to cover them. Cover closely, and simmer until tender. Lift the pigeons on a heated dish, thicken the gravy, color with a little caramel or kitchen bouquet, add one tablespoonful of Worcestershire sauce, and salt and pepper to the taste. Strain and serve in a boat. BROILED PIGEONS. Split the pigeons down the back and wipe with a damp cloth ; rub with soft butter, sprinkle with salt and pep- per, and broil over a clear, hot fire for twelve minutes. Serve on hot buttered toast, and garnish with parsley or sliced lemon. Quails, partridges, and all small birds can be cooked in the same way. BROILED PHEASANTS. Pick and draw them as you would a chicken. Split down the back; wipe carefully with a damp cloth, then with The Warm Springs Receipt-Book. 123 a dry towel ; rub the breast lightly with soft butter ; broil over a clear fire. When thoroughly done, but not dry, take from the fire, have a very hot dish, into which put a piece of butter just as you are ready to take up the pheasants ; place on the butter, dredge with salt and pepper; turn the birds more than once. Serve currant jelly with them. ROAST PHEASANTS. Pheasants should be prepared for cooking just as you would a chicken. Pick and draw carefully; wipe outside and in with a damp cloth, then wipe with a dry towel. Tuck the wings back, fasten the legs with small skewers ; tie over the breast of each a thin slice of bacon, and inside of each a small bit of butter; put into a baking-pan with a little hot water. Baste first with a little melted butter and afterward. with its own gravy. After it has been cooking dredge lightly with salt and pepper. Serve with currant jelly, and garnish the dish with parsley. A ÇULINARY HERESY. Boil a pair of pheasants and serve with oyster sauce, Made by boiling two dozen oysters in their own liquor for a minute; stir constantly. Drain through a sieve, and set the liquor back on the stove ; add to it a cup of cream ; rub'a tablespoonful of butter and two of flour together and stir in the boiling liquor until it thickens. Chop the oysters up in small pieces, return to the sauce, season with salt and white pepper, and remove at once from the fire. Pour over the pheasants and serve immediately. QUAILS BROILED. Wipe them well with a damp cloth after they have been dressed. Split down the back; broil over hot coals for five minutes on each side. Have pieces of delicately toasted 124 The Warm Springs Receipt- Book. bread. Place a quail on each piece of toast, pour on the bird melted butter, and serve at once. STUFFED QUAILS. For this select fat, tender birds ; wipe them well outside and inside with a damp cloth. To each bird allow for the stuffing- 1 tablespoonful bread 1 tablespoonful melted crumbs, butter, 1 tablespoonful finely 2 teaspoonsful cream, minced boiled 4 mushrooms, chopped chicken, fine, salt and pepper to taste. - Stuff the birds carefully and skewer the legs close to the body; rub them well with butter, and dredge lightly with flour. Put a few slices of bacon in the pan with a little water; baste the birds frequently, and roast for half an hour. Both the breast and back should be a rich brown. ROAST TURKEY-No. 1. Select a large, fat turkey, have it nicely dressed and drawn ; wipe it carefully with a damp cloth (but never wash it) outside and in ; rub it over outside and in with salt and white pepper, being careful not to use too much. Take, say, one pound of bread crumbs, half pound of butter, a heap- ing tablespoonful of celery seed, or, if preferred, a table- spoonful of onion minced very fine, two raw eggs, salt, and pepper. Stuff the breast first and sew up, then stuff the body. Rub the turkey all over with melted butter and dredge well with flour. Put it in a pan on its breast and pour in one quart of water. Be sure the oven is not too hot, as the turkey must cook slowly. Allow fifteen minutes for each pound. Have some butter on a plate and baste the turkey frequently, sometimes with the gravy in the pan, The Warm Springs Receipt- Book. 125 sometimes with the butter ; turn it frequently and baste it often. This will insure a perfectly roasted turkey. Take it on a hot dish, and if the gravy is not thick enough add a teaspoonful of flour, creamed smooth with a little butter. If while the turkey is cooking the gravy boils away, add more water. ROAST TURKEY-No. 2. Clean and draw the turkey well; wipe outside and inside with a damp cloth. Stuff the turkey with stuffing made of - 1 pint bread crumbs, 1 teaspoonful minced the turkey liver onion, chopped very fine, 1 tablespoonful butter, 3 teaspoonsful minced 2 hard-boiled eggs celery, chopped fine, salt and pepper to taste. Do not pack the stuffing in the turkey, but allow space for the stuffing to swell. Rub the turkey well with butter; dredge with salt, pepper, and flour. Place in the pan with a quart of water, baste very often, and let it cook until thoroughly done, but not dried up. ROAST TURKEY-CHESTNUT STUFFING. Select a fat turkey weighing from eight to fifteen pounds. Wipe it well outside and in with a damp cloth, but do not wash it. Stuff it with a stuffing made of chestnuts. Take a quart of French chestnuts, either boiled or roasted. After the chestnuts are cooked and the brown skin re- moved, mash them up; add a heaping tablespoonful of butter, a gill of cream, a teaspoonful of salt, and a dash or two of pepper. Stuff the turkey as you would with an ordinary stuffing of bread crumbs. Do not put too much stuffing in. Rub the turkey over with soft butter. Put it into a very hot oven at first. When it has cooked a few minutes, put half a pint of boiling water in the pan. Ten minutes The Warm Springs Receipt-Book. 127 Stir until this is brown, then add gradually the gravy in the pan. Boil one minute and strain, and add one-half tea- spoonful of lemon juice and three tablespoonsful of currant jelly. Serve, both venison and gravy very hot. The time given is for a saddle weighing between ten and twelve pounds. All the dishes and plates must be hot. Venison is cooked in almost the same way as beef, always remember- ing it must be served rare and hot. flour, JUGGED VENISON. 1 pound butter, 1 bunch parsley, 2 tablespoonsful 1 pint stock, 4 cloves, 2 bay leaves, 3 blades mace, 1 pint port or claret 3 allspice, juice of one lenion, Breast and neck of a venison. Put the butter into a saucepan. When it is melted stir in the flour, stir constantly until it is very smooth, then add the venison and all the other ingredients. Simmer for two hours or more. Season with salt and white pepper to the taste. Serve. wine, VENISON CUTLETS. The cutlets must be nicely trimmed. Make a marinade allowing for every pound of venison- 4 tablespoonsful vinegar, 1 small onion, 4 tablespoonsful claret 3 bay leaves, wine, 2 sprigs parsley, . 2 tablespoonsful lemon 3 cloves, juice, 2 blades mace. Mix well together, put in a porcelain saucepan, let it come to a boil. Place the cutlets in a bowl and pour the marinade over it. Let it stand for twenty-four hours, turning it sev- 128 The Warm Springs Receipt-Book. eral times. When ready to cook wipe dry, rub them over with a little soft butter, and broil over a quick fire. Serve with a sauce made of currant jelly and port wine. BROILED VENISON STEAK. Cut the steaks half an inch thick from the haunch. Veni- son steaks will not be at their best unless served as soon as they are done. Grease the gridiron with a little butter or suet. Place the steak on the iron, broil over a clear fire, turning constantly. Have a heated dish near you on which put a piece of butter just as you are ready to take up the steak. Lay the steak on the butter, dredge lightly with salt and pepper, turn the steak once or twice, and serve at once with currant jelly. EGG CROQUETTES. For this use eight hard-boiled eggs. Chop them very fine with half a can of mushrooms, from which the liquor has been well poured off. Mash the eggs very smooth with a tablespoonful of cream. Rub two tablespoonsful of butter and three tablespoonsful of four together. Put one pint of milk on the fire in a farina boiler, and when it becomes scalding hot, stir in the butter and flour, and stir until it becomes quite thick. Add a raw egg and the boiled eggs, mushrooms; season with salt and pepper to the taste. Mix these ingredients well together, and turn out in a dish to cool. When cold, form into croquettes; roll in eggs, and then in cracker dust, and fry a golden brown in boiling cottolene. CHESTNUT CROQUETTES. Shell and blanch three pints of chestnuts. Cook in boiling water until thoroughly done. Take up carefully, and drain well; then press through a colander; sprinkle with a little salt; add a tablespoonful of butter, one of cream, a little The Warm Springs Receipt- Book. 129 wine. Beat until very smooth. When very cold, form into croquettes, dip first into the yolk of an egg beaten a few strokes with a tablespoonful of cold water; then roll in cracker crumbs, and fry a delicate brown in boiling lard. MUSHROOMS AND CHICKEN CROQUETTES. Take one pint of cooked chicken that has been passed through the meat-chopper, one pint can of mushrooms chopped very, very fine. Put on to boil a pint of very rich milk; rub together four tablespoonsſul of butter and five tablespoonsful of flour, stir into the milk, and continue to stir until smooth and well done. Now add the chicken and mushrooms; continue to stir. Season with salt and pepper and a tablespoonful of lemon juice. Beat four eggs and stir in the boiling mixture. When well done and stiff enough turn into a platter to cool. When cold form into croquettes, dip into the yolk of an egg beaten with a spoonful of water, then roll in bread crumbs and fry in boiling lard. Serve with cream sauce. RICE CROQUETTES. 1 quart milk, 2 tablespoonsful sugar, 1 cup rice, teaspoonful salt, 1 tablespoonful butter, 4 eggs, the grated rind and juice of an orange. Wash and pick the rice well ; put the milk and rice with the salt into a farina boiler, boil until the rice is very tender. Beat the eggs well and stir them gradually into the rice and milk. Cook until the eggs are done and the mixture thick- ens; then stir in the butter, sugar, grated rind and juice of the orange. Take from the fire, set in ice-box to become very cold; then form into pyramids ; dip first in the yolk of an egg beaten up with a tablespoonful of cold water, then in bread crumbs and fry in boiling lard or cottolene a deli- cate brown. 130 The Warm Springs Receipt-Book. SPAGHETTI TIMBALES—Italian Sauce. Boil three-quarters pound of spaghetti in salted water to which has been added one tablespoonful of butter. Boil for half an hour; then drain it well, and put into a saucepan with- 1 pint white soup stock, 3 generous tablespoons- 1 pound butter, ful grated beet 1 pound grated Parme- tongue, san cheese, 1 teaspoonful lemon 8 chopped mushrooms, juice, 3 chopped truffles, salt and pepper to taste. Mix these ingredients well together; line the timbale moulds with puff paste, rolled very thin. Fill in with the spaghetti mixture; cover with the pastry. Set these moulds in a baking-pan, and lay over them a greased paper. Put into a moderate oven, and bake for nearly an hour. When ready to serve, turn out on a flat dish, and pour around them Italian sauce. MACARONI TIMBALES. 8 ounces boiled cold 2 teaspoonsful Wor- ham grated fine, tershire sauce, 5 tablespoonsful bread 2 eggs, crumbs, 1 lemon-juice only,. 2 tablespoonsful stock, 4 ounces macaroni 2 teaspoonsful mush- boiled and cut in room catsup, pieces the length salt and white pepper of the timbale to the taste, moulds. Mix all the ingredients well together, mixing first the ham and crumbs, then the stock, then the eggs (well beaten), catsup, sauce, and juice of the lemon. Grease the timbale moulds well and line them with the boiled maca- roni cut just the length of the small moulds. Fill the centre The Warm Springs Receipt-Book. 131 with the mixture, well pressed in. Set in pans of hot water, cover with a well-greased sheet of paper, and put in the oven to cook. When ready to serve, pour a cream sauce around it. EGG TIMBALES. 6 eggs, 1 teaspoonful salt, 3 gills milk, white pepper to 1 teaspoonful butter, taste, 2 teaspoonsful minced a little onion juice, parsley, if you like. Beat the eggs well; add the milk and seasoning. Butter timbale moulds, and pour the mixture into them. Set the moulds in a pan of hot water that comes up near the top of the moulds. Put into a moderate oven, and bake twenty- five or thirty minutes. Take from the range, and turn out on a hot plate. Serve with tomato or cream sauce poured around them. BRAIN TIMBALE. (Mrs. Rorer.) Parboil one calf's brain; add to it about twelve chopped almonds, and a teaspoonful of salt. Mix all well together, and stir in the well-beaten whites of five eggs. Put this into greased timbale cups; stand in a pan of boiling water, then into a moderate oven for ten or fifteen minutes. Serve with cream sauce into which you have stirred about a dozen or more chopped almonds. TIMBALE OF CHICKEN AND MUSHROOMS. (Table Talk.) Chop very fine a half pound of white meat of the chicken, then pound it to a paste, adding gradually one gill of cream. Now add one at a time the whites of three eggs unbeaten; beat each one well into the mixture before adding another. 132 The Warm Springs Receipt-Book. Add one teaspoonful of salt, a palatable seasoning of cay- enne, and a tablespoonful of finely chopped truffles. Stir in carefully the whites of two eggs beaten to a stiff froth. Have ready small timbale cups, well buttered; fill these half full with the mixture; stand them in an oven twenty minutes. Serve hot with cream mushroom sauce. CREAM MUSHROOM SAUCE. Melt one tablespoonful of butter without browning, add one tablespoonful of flour; stir until smooth; add one cup of cream. Stir until it thickens, adding as it begins to thicken one-half can of mushrooms. BOUDINES A LA REINE. Boil a chicken until very tender. Take all the flesh from the bones, and remove all the skin. Chop very fine, and to every pint of the chicken (after it is chopped) allow two tablespoonsful of butter, three tablespoonsful of bread crumbs, half a cup of stock, three eggs, a little grated nut- meg, a little minced parsley, and salt and pepper to the taste. Put the butter in a frying-pan; when it becomes hot add the bread crumbs and stock and cook until it boils. Then take from the fire and add the chicken, parsley, nut- meg, salt, and pepper. Beat the eggs just a little, and carefully stir them in; mix well. Pour this mixture into timbale moulds or cups; fill them almost full, and put the cups in a pan of hot water; put the pan in the range and cook for fifteen or twenty minutes. Carefully turn them out on a warm dish and serve with a sauce poured around them. The Warm Springs Receipt-Book. 133 134 The Warm Springs Receipt-Book. The Warm Springs Receipt-Book. 135 136 The Warm Springs Receipt- Book. Vegetables, Etc. BOILED ASPARAGUS. Wash the asparagus carefully. Tie six or eight stalks together in a bunch, put in a kettle of boiling water, and boil for thirty minutes or perhaps a little longer; then add a little salt. Before time lo serve it have ready several pieces of nicely-toasted bread. Lay this neatly on a heated dish ; drain the asparagus well, untie it, place the asparagus care- fully on the toast; pour a little melted butter over the asparagus, and serve very hot. JERUSALEM ARTICHOKES. Wash and scrape and throw instantly into cold water as each artichoke is scraped. Let them soak for several hours; pour the water off and drain them well. Put into a sauce- pan and cover with boiling water ; let them boil until tender. Then drain off that water and cover them with more boiling water; add a little salt. Draw the saucepan to the back of the range, where they will simmer until very tender. Add a generous tablespoonful of butter to one quart of rich milk. When properly prepared this is a delicious vegetable. FRENCH OR BURR ARTICHOKES. Remove the outside leaves, and wash carefully; put into boiling water to which has been added a little salt. Boil until the outer leaves are quite tender. Lift out carefully with a strainer; turn them upside down, for just a minute, on a folded napkin; then place them neatly on a flat dish that has been heated. Serve with melted butter or bechamel sauce, if preferred. 138 The Warm Springs Receipt- Book. BAKED ARTICHOKES. (Table Talk.) Thoroughly wash and trim the artichokes. Cook in boiling salted water, with the top downward for twenty minutes, or until they are nearly tender. Drain; remove the artichokes; stuff with the forcemeat; fasten a small slice of bacon on the top of each artichoke, and bind them with white cord to keep them in proper shape. Bake in a moderate oven for half an hour, basting with melted butter three or four times. BOILED STRING BEANS. Be careful to remove the strings, and break each piece into two pieces. Wash them well, and let them be in cold water for an hour or more. Drain the water off, and put them in a saucepan and cover with boiling water, and boil for more than an hour. Drain them well and stir in a table- spoonful of butter; salt and pepper to the taste. Serve in a hot dish. VIRGINIA BACON AND STRING BEANS. 4 ounces bacon mid. gallon string dling, beans. String and wash the beans carefully, and put into cold water for at least thirty or forty minutes. Wash the bacon (a streak of fat and a streak of lean), put it in a saucepan of boiling water with a little salt added to it; boil the bacon for half an hour, then drain the beans from the cold water and add them to the boiling bacon. Boil until the bacon is well done and the beans are tender. Then take the beans up with a skimmer, and have them as free from the water as possible. Put into a very hot dish and place the bacon on top of the beans, and serve. The Warm Springs Receipt- Book. 139 . RA BAKED PORK AND BEANS. Wash and pick one-quart of beans and put to soak in cold water over night. In the morning wash well in two waters and put them on to boil in a saucepan of boiling water into which must be put two ounces of butter. When nearly done season to the taste with salt and pepper and a teaspoonful of made mustard well stirred into a tablespoon- ful of molasses. When this is well mixed with the beans put the beans in a baking-dish and brown; then have ready, nicely boiled, a pound of salt pork. Score the skin, and rub it over with butter, and brown it crisply on top. Serve it on a separate platter or half turned on the beans. LIMA BEANS. Shell and wash the beans well. Put into a saucepan; cover with boiling water, and boil for half an hour. Liſt them carefully from the water with a strainer; season with salt and white pepper. Pour over them melted butter, and tabloulishver this and the limitere ang serve in a heated vegetable dish. It is said that lima beans, to be eaten in perfection, should be just boiled in clear water until the skin will slip off; then take the milk from one cocoanut; put it on to boil. When it reaches the boil. ing point, put the lima beans in, and let them boil a few minutes. LIMA BEANS (DRIED). Soak the beans over night, being careful to use warm water. The next morning pour off this water, and cover with warm water again. About an hour before they are to be served, pour off the water; put them in a covered sauce. pan; cover with boiling water, and cook until tender. Add salt to them after they have been cooking for half an hour. When done, add a tablespoonful of butter and a cup of very rich milk; salt and pepper to the taste. 14) The Warm Springs Receipt-Book. BOILED BEETS. Wash the beets very carefully, but do not scrape them. Put in a saucepan, and cover with cold water. * Place on the range, and boil them for one hour. Take them from the saucepan, and drop them into cold water for just an instant, then quickly slip off the skin. Slice them thin; add salt and a dash of pepper, a little powdered sugar sprinkled over them, and a tablespoonful of melted butter; or, if preferred, vinegar can be used instead of the melted butter. BRUSSEL SPROUTS. Remove all the outer leaves from the sprouts; wash and look them over very carefully. Put them in a saucepan with boiling water; add salt and the least bit of bicarbonate of soda. Boil steadily for half an hour or more. It is best not to cover brussel sprouts while they are cooking. When · these are well done, drain thoroughly. Serve in a heated vegetable dish, with a little melted butter poured over them. BOILED CAULIFLOWER. The utmost care must be used in preparing this vegetable. Take off the outer leaves, cut off each little head near the stem. Look them over carefully and wash them well and drain them. Turn them loosely into a thin cloth, and drop this into a kettle of boiling water; add a little salt and boil vigorously for forty or fifty minutes. Take the cloth care- fully off, place the cauliflower in a heated vegetable dish, and pour over it cream sauce, and serve immediately. STEWED CELERY. Wash and scrape the stalks well; cut into pieces about an inch long. As the pieces are cut, drop them into cold water. Let them be for thirty minutes. Carefully drain The Warm Springs Receipt-Book. 141 from the water and put in a saucepan of boiling water and boil until tender. Take from the water and drain well, while you make the sauce for it. Take one tablespoonful of but- ter, put it in a saucepan; when the butter is melted and be- gins to bubble stir in two tablespoonsful of flour; stir con- stantly until very smooth, then add a cup of rich milk, stir vigorously until it boils ; add four tablespoonsful of the water in which it was cooked ; add salt and pepper to the taste. Just as you are ready to serve it put the well-drained celery into the sauce ; stir until the celery is well heated, and serve in a hot vegetable dish. - - STUFFED CABBAGE. Take a large head, wash and prepare for cooking. Turn back the first leaves you have left for cooking; take out the bud, and chop very fine as for slaw; season to the taste with salt and white pepper and a dash of cayenne. Mix with this grated ham or tongue, or oysters, if preferred. Replace in the cabbage, and fold back the outer leaves. Tie very se- curely with white twine; place in a bag made of cheese- cloth, and boil. When done, serve hot with melted butter poured over it. BOILED CABBAGE. Wash and look over the cabbage carefully. Tie it in a cloth, and boil in clear water with a little salt in it until you are sure it is well done. Then take from the kettle, and drain without removing the cloth. Hang the cloth up care- fully without disturbing the cabbage until the next day. Three hours before dinner, put it again into boiling water, and boil until ready to serve. Drain; take from the cloth, and pour a little melted butter over this. Cabbage cooked in this way will be as delicate as cauliflower. 142 The Warm Springs Receipt Book. FRENCH CABBAGE. Chop cold-boiled white cabbage, and let it drain until quite dry. Melt one large tablespoonful of butter, and mix with the cabbage four tablespoonsful of cream. After it is thoroughly heated, add two well-beaten eggs; then turn the mixture into a well-buttered frying-pan, stirring until very hot, and becomes a delicate brown on the under side. Place a hot dish over the pan, which must be reversed, when · turned out to be served. CORN BOILED ON THE COB. Take off the husk, and carefully remove every strand of silk. Wash well and put into a kettle of boiling water, to which has been added a little salt. Boil rapidly for ten minutes, remove immediately with a skimmer, and serve at once on a hot dish. If corn is allowed to stand in the water, even a short time, it will get dark. STEWED CORN. Cut and scrape the corn from the cob. To one quart of the corn use two cups of water. Be careful to save the milk that comes from the corn and put with it. Stir until tender. Just before serving add one cup of rich milk, one tablespoonful of butter, salt and pepper to the taste. Use white pepper. GREEN CORN PUDDING–No. 1. 12 ears corn, 4 eggs, 3 tablespoonsful melted 1 pint very rich butter, milk. Grate the corn; separate the eggs, and beat the yolks until light and the whites to a stiff, dry froth. Sțir into the yolks the corn, then add the milk and butter, and stir in last the whites ; season with salt and pepper. Pour into a well-buttered baking-dish and bake a delicate brown. The Warm Springs Receipt- Book. 143 GREEN CORN PUDDING–No. 2. 12 ears corn, 4 eggs, 1 quart rich milk, 2 large tablespoonsful butter. Grate the corn, beat the eggs until very light; melt the butter. Mixed these ingredients well together. Season with salt and pepper, and bake in a well-greased deep dish. GREEN CORN PANCAKES. 1 quart grated corn, 2 tablespoonsful melted * pint flour, butter, pint milk, 1 small teaspoonful 4 eggs, salt, Separate the eggs, beat the yolks well, then add a little of the milk, then the flour; beat until the batter is very smooth and free from lumps, then add the corn and the rest of the milk, the melted butter, and the salt. Beat the whites to a stiff froth, stir it gently in the batter, and bake on a hot griddle. CORN FRITTERS. 1 quart grated corn, 2 tablespoonsful butter, 1 quart milk, 4 eggs, salt and white pepper to taste. Beat the eggs without separating till very light, add the milk to the eggs, then the corn and butter, and stir in just four enough to make like pancake batter. Just as you are ready to fry them siſt in and stir in gently two teaspoonsſul of Cleveland's baking powder. Drop by the small table- spoonful into boiling hot cottolene and fry a golden brown. CORN STEW. (Mrs. Rorer.) Take pieces of cold chicken, put the bones in the bottom of the kettle, cover them with cold water and bring to the 144 The Warm Springs Receipt- Book. boiling point; simmer gently for an hour and strain. Now add to this stock the bits of chicken, two peeled tomatoes cut into squares, one green pepper chopped fine, and the corn taken from one dozen cobs ; simmer gently ten min- utes, then add a tablespoonful of butter. Moisten a table- spoonful of corn starch in a little cold water, stir into the stew, add a teaspoonful of salt, half teaspoonful of pepper, and serve. CORN AND TOMATO PIE. 1 quart grated corn, } cup rich milk, 1 pint tomatoes, salt and white pepper 2 tablespoonsful butter, to taste. Rub the tomatoes through a colander. Mix the corn and tomatoes together; add the butter (melted), the milk, salt and pepper. Pour into a well greased baking-dish, and bake for half an hour. CHESTNUT PUREE. Shell the chestnuts; boil ten minutes, and remove the skins. Put into boiling water into which has been put a teaspoonful of salt. Cook until tender; then take from the water; carefully drain; mash, and press through a sieve. Season generously with butter, salt, and pepper. Add cream, and, if you like, a little wine. . BOILED DANDELION. This is one of the most healthſul as well as palatable of salads, and the first known shoots should be used. Cut off the roots, pick them over well, and wash several times. Put them in a saucepan, cover well with boiling water, add a little salt. Boil until done, then drain and chop fine; add butter, salt, and pepper, and serve very hot. The dandelion can be boiled with a very small piece of breakfast bacon, which destroys the little bitter taste the dandelion sometimes has. The Warm Springs Receipt-Book. 145 CABBAGE DOLMA. (Oriental Dishes.) Take a head of cabbage; turn back the outer leaves that you intend to leave on the cabbage; cut out a portion of the heart, and then wash it well. Take enough uncooked rice to half fill the opening you have made in the cabbage, allowing some to fill in between the leaves also. Season with ground allspice, white pepper, salt, and mixed parsley. After filling it, dot all over the cabbage with butter. Close up the outer leaves, and set in a saucepan just large enough to hold it together, putting enough water to allow it to steam slowly until the rice is well done. Serve dressed with egg sauce. SQUASH DOLMA. Cut one-quarter of the top of the squash; take out enough of the squash to mix with uncooked rice to fill the squash; season the rice and squash with salt, pepper, minced parsley, and ground cinnamon, and one tablespoonful butter. Put this mixture back in the squash; put back the cap. Set the squash in a covered pan with enough water to keep it from burning. When well done, serve with egg sauce. TOMATO DOLMA. Select large ripe tomatoes; cut off carefully the upper part. With a teaspoon carefully remove the inside of the tomato. Mix this with equal parts of bread crumbs; season with salt, pepper, minced parsley, and ground cinnamon. Stuff the tomatoes with this mixture; put on the top of each tomato. Set in a baking-dish with the least bit of water, and bake in a moderate oven. Serve with egg sauce. BAKED EGG-PLANT. Wash the egg-plant, put into a saucepan, and cover with water; boil until the egg-plant is tender. Take carefully 146 The Warm Springs Receipt-Book. from the water, wipe dry, cut it in half, carefully scoop out the soſt part, and leave the skin unbroken. Mash the egg- plant fine; to each egg-plant allow one tablespoonful bread- crumbs, one tablespoonſul butter, one egg slightly beaten, salt and pepper to the taste. Mix thoroughly, put back in the egg-plant, dust the top well with bread crumbs and very small bits of butter, aud return again to the oven to brown. FRIED EGG-PLANT. Cut the egg-plant into slices a third of an inch thick. Cover them with salt and water for several hours. When ready to cook drain well, sprinkle them with salt water, dip in a beaten egg, then in bread crumbs, and fry in boiling lard until a golden brown. FORCEMEAT. Mix with one cupful of finely chopped cooked veal one- half cupful of stale bread crumbs, one tablespoonful of chopped parsley, one-quarter of a teaspoonful each of mar- joram and thyme, one teaspoonſul of onion juice, one tea- spoonful of salt, and very little grated lemon peel; a dash of cayenne pepper. Mix thoroughly; then cook together with the yolks of two eggs. SAUCE. Remove the artichokes from the baking-pan, and take one large tablespoonful of butter, or drippings from that remaining in the pan; brown; add two tablespoonsful of flour. Mix until smooth, and brown; then add two cupsful of stock or water, and stir continually until it thickens. Take from the fire; add one tablespoonful of Worcester- shire sauce, one tablespoonful of mushroom catsup; salt and pepper to the taste. Pour around the artichokes, and serve. The Warm Springs Receipt-Book. 147 GRITS OR SMALL HOMINY. Pick and wash the grits well; rub it between the hands, and wash through several waters. Put in the saucepan, and add a good deal of water. Set on the range where it will cook gently, and two hours will not be found too long to cook it. Add salt to the water, and if the water is cooked out of it and it becomes dry, add boiling water from time to time; never under any circumstances pour in cold water. When it is done, put in a warm dish, and serve very hot. BOILED HOMINY. . Wash the large white hominy, and soak over night. The next morning, put the hominy in a saucepan, and add a generous supply of water. Boil gently for six hours; by this time the water should have been cooked up and the hominy just the right consistency; if not, however, drain off the water; stir in a tablespoonful of butter and salt to the taste. Serve very hot. FRIED HOMINY. Put just enough butter in a frying pan to grease it well; then put in enough of the cold hominy to have the entire frying-pan covered an inch thick. Set over the fire and let it become a golden brown; then turn and brown on the other side. HOPPING JOHN. 1 pint red peas, 1 pound bacon, 1 pint rice, 2 quarts water. Boil the bacon in the water; skim it and add the peas. Simmer for several hours; then add the rice; let it boil until the rice is well done. Season with a little salt and red pepper just before it is drained. Serve it on a heated platter, and put the bacon on top. 148: The Warm Springs Receipt-Book. SIBERIAN KALE. Wash and pick the kale over carefully, cutting off the roots. Again wash carefully and drain it well ; put into a saucepan with a pint of water, and allow it to simmer for half an hour; use a strainer in taking it from the saucepan,. and chop it fine. Put back into the saucepan to become hot ; season with salt and pepper to the taste, and two table- spoonsful of butter. Serve on a hot dish. Kale can be boiled with a small piece of breakfast bacon. When done drain well. Serve on a heated dish with a few slices of bacon laid on it. BROILED MUSHROOMS. Carefully peel them as you would to stew ; for this the larger ones are best. Dip each mushroom in melted butter, dust lightly with salt and pepper ; let them stand a few min- utes. Take a wire broiler and place them on it; be very careful not to break them ; close the broiler and put over a clear fire ; turn them from side to side. Open the broiler and carefully take them out, put them on squares of deli- cately toasted bread, and serve at once. Pour a very little melted butter over the mushrooms. STEWED MUSHROOMS. Carefully peel the mushrooms and cut off the end of the stalk. Wash them carefully so as not to break them. Put them in a porcelain-lined or agate saucepan. To every pint of mushrooms allow one and one half tablespoonsful of butter, cut into two or three bits and rolled in flour. Let the mushrooms cook in their own liquor for fifteen or eighteen minutes. Season with salt and pepper, and serve at once. A tablespoonful of sherry can be added if desired. · BOILED OKRA. Take the young pods from an inch to two inches long; cut off the stem end of the pod; carefully wash the okra The Warm Springs Receipt-Book. 149 pods well. Put into a saucepan with a good deal of water, and simmer gently for forty minutes. Drain; season with salt and pepper. Pour melted butter over it, and serve on a heated vegetable dish very hot. STEWED OKRA. Wash the okra well. After removing the stem end, then cut the okra into round slices. To every quart of the okra use a gill of boiling water. Put into a saucepan, and place where it will simmer. Rub together a tablespoonful of butter and a teaspoonful of four, and stir in the okra. Cover the saucepan, and now and then shake the saucepan, but do not stir it. Add a very little minced onion and a half dozen tomatoes peeled and rubbed through a colander. When quite done, serve on a hot dish. STEWED OKRA AND TOMATOES. Wash the okra; cut the stems off; then slice the okra into round thin slices. Peel and slice the tomatoes; use a quart of the okra and a pint of tomatoes. Put into a sauce- pan with a gill of water. Cook gently for an hour, being careful that it does not scorch. Stir in two tablespoonsful of butter; season with salt and pepper, and serve very hot. BAKED ONIONS-STUFFED WITH SAUSAGE. (Mrs. Rorer ) . Procure medium-sized Spanish onions, remove the dark outside skin ; parboil the onions in salted water ; this will take at least thirty minutes. Now open them carefully and cut out the centre core; mash or chop this fine ; mix with it sufficient sausage meat to fill the cavities. You may add a few tablespoonsful of paprica; put this back into the cavi- ties and wrap each onion in a piece of wax paper, or they may be baked without this. If you put them in without wrapping stand them in a deep pan, baste them over with melted butter, and bake in a slow oven for one hour. 150 The Warm Springs Receipt-Book. BOILED ONIONS. Take the onions and carefully remove all the thick skin from them ; let them lie in cold water for several hours. About an hour and thirty minutes before dinner is to be served drop the onions into boiling water ; cover the sauce- pan very tightly and set them back on the range where they will simmer without boiling. When the onions are nearly done pour off the water and add fresh boiling water enough to cover them; let them simmer on until well done and you are ready to serve them, when they must be liſted carefully from the water with a skimmer; place in a hot vegetable dish, cover them with bits of butter ; sprinkle with salt and white pepper. They must never be salted until they are done and removed from the water. STUFFED ONIONS. Select large onions, and boil them. Turn back the outer leaves after they are boiled; cut out carefully the heart of the onion. Chop very fine cold beef or veal, and season very highly. To each pint of meat add half cup of bread crumbs, one egg, half cup of rich milk, and a piece of butter the size of an English walnut. Fill the onions with this, and put a small bit of butter on each one. Sprinkle bread crumbs over them, and bake an hour. Serve with cream sauce. FRIED ONIONS. Peel the onions and cover with cold water, and let them stand for fifteen minutes; then slice and cover with boiling water for some minutes; let them boil, having put salt in boiling water. Drain well, and put some butter in a frying- pan; turn in the onions; let them fry for half an hour, turn- ing them very often. Add salt and pepper, and serve. The Warm Springs Receipt. Book. 151 BOILED PARSNIPS. Wash and scrape them well, or, if they are no longer young, peel them, and put them in cold water for half an hour. Put them in a saucepan, and cover with boiling water, and boil until tender. When done, drain them care- fully, and slice them lengthways, and do not have the slices too thick. Pour over the parsnips melted butter, and dredge lightly with salt and pepper, or, if preferred, cream sauce can be used instead of the melted butter. PARSNIPS FRIED IN BATTER. Wash and scrape the parsnips, and boil for forty minutes. Take them up and let them get cold; slice them lengthways a third of an inch thick; dredge with salt and pepper. Into a frying-pan put one or two spoonsſul of butter; when it becomes hot, place the slices of parsnips in until the sauce- pan bottom is covered. Fry brown on both sides, and serve on a hot dish. GREEN PEAS. Shell the peas; wash well in cold water; drain well, and put into a saucepan of boiling water; add a teaspoonful of salt. Boil for thirty minutes, or perhaps not so long a time may be needed. Drain the peas; turn into them a small tablespoonful of butter. Season with salt and white pepper. STUFFED GREEN PEPPERS. (Mrs. Rorer.) Secure eight large, sweet, green peppers, cut off the tops and remove the seed; put the peppers in a bowl and cover with boiling water. While they are standing to cool pre- pare the stuffing. Chop fine six blanched almonds, add to them one cupful of boiled rice, one pair of sweetbreads which have been parboiled and picked to pieces, one pint of tomatoes chopped fine, a teaspoonful of onion juice, one 152 The Warm Springs Receipt- Book. teaspoonful of salt, one-quarter teaspoonful of white pepper. Mix all together and fill the peppers. Place them on a baking-dish and add half cup of water and one tablespoon- ful of butter, and bake for half an hour. While these are baking, beat the yolks of four eggs, two tablespoonsful of butter, and four tablespoonsful of water into a saucepan un- til well mixed. Into another saucepan put a tablespoonful of Tanagon vinegar, a bay leaf, and a slice of onion. Stand it over the fire until you get the aroma of the vinegar, then turn into the other saucepan with the egg mixture. Stir over hot water till thick and jelly-like; press through a sieve, and serve on a dish or boat. Dish the peppers on a round dish, the points to the centre; put a tiny block of guava jelly on the outside edge of the dish between each pepper. Pass the sauce with them. STUFFED GREEN PEPPERS. Put twelve peppers on the fire till well scorched, then cover with a towel for five minutes, and taking off the outer skin, cut them lengthwise. Take out the inside of the pep- pers very carefully and put them in salt and water until ready to stuff them. The stuffing is made of, 1 pound finely chop- 3 hard-boiled eggs, ped beef, 2 tablespoonsful vin- 3 tomatoes, egar, 1 tablespoonful sugar. Mix well and season with salt and pepper. The meat is cooked with all these ingredients in it until well seasoned. Then fill the peppers with this stuffing and put in a cool place for an hour or more, then dip each pepper in a batter made of three eggs, three tablespoonsful flour, half pint milk. Fry in boiling lard until a beautiful brown. Pour over them tomato sauce and serve. The Warm Springs Receipt-Book. 153 THE TOMATO Sauce. 1 can tomatoes, 4 cloves, 2 onions, 1 tablespoonful flour 3 bay leaves, to thicken, 6 pepper-corns. When thoroughly done strain and pour over the peppers. BOILED IRISH POTATOES. It is best to peel potatoes and allow them to lie in cold water at least twelve hours before they are cooked. Put them in salted boiling water, and boil until you can pierce with a straw; then pour off the water; cover closely with a folded towel; put on the top of the saucepan on the back of the stove. The towel absorbs all the steam, and the potatoes come out dry and mealy, and at the end of two hours would seem to have been freshly cooked. POTATO CAKES. 4 cups creamed or mashed 1 tablespoonful butter, potatoes, salt and pepper to 3 eggs, taste. Mix well together; form into small round flat cakes. Fry in hot cottolene; then turn over and fry on the other side. 3 eggs, POTATO PUFFS. 3 cups potatoes, 4 tablespoonsful cream, boiled and mashed, 1 tablespoonful butter, salt and pepper to taste. Put the potatoes in a frying-pan with the butter, add the yolks of the eggs well beaten, the cream, salt, and pepper, and stir constantly until quite hot. Take from the fire, stir in carefully the whites beaten to a stiff, dry froth. Have well-greased gem pans ready; fill with the potatoes; bake in a quick oven until a nice brown. 154 The Warm Springs Receipt-Book. STUFFED POTATOES. For this select large potatoes, and have them of equal size. Bake them well, and while they are still quite hot, cut off the upper end; scoop out the inside, being very careful not to break the skin. Mash what is taken from the potato very smooth to every- 6 large potatoes, 4 generous tablespoons- 3 tablespoonsful cream, ful butter. Put these ingredients into a saucepan after seasoning to the taste with salt and white pepper, and let it get thor- oughly hot. Two eggs beaten light without separating. Mix with the potatoes; then fill the potato shells with this mixture; put the top on each; set the potatoes in a baking- pan; set in the oven for a few minutes. HASHED BROWN POTATOES. Take cold boiled potatoes, cut them in pieces the size of a small dice. Put into a frying-pan one or two spoonsful of butter ; when the butter is very hot add the potatoes, and stir until well mixed. Press the potatoes well together and let it form in a solid cake on the same pan, but be sure it is not too thick ; then put the saucepan where the potatoes will brown slowly and be like an omelet. When ready to serve slip the kniſe carefully around and under them, roll them as you would an omelet and serve on a hot dish. CANDIED SWEET POTATOES. Boil the sweet potatoes until they are tender ; peel them and slice them lengthwise. Butter a baking-dish or pan well; cover the bottom of the pan thickly with the sliced potatoes ; over the potatoes sprinkle generously brown sugar; on this put bits of butter over the potatoes and sugar. Then begin with another layer of potatoes, then sprinkle over the sugar, then add bits of butter until the dish is full, The Warm Springs Receipt- Book. 155 having the sugar and butter on the top. Pour over the top of the sugar so as to moisten it all a cup or more of water, having the water to come up about half way the pan ; add a full wineglass of wine, or, if preferred, a little extract of vanilla can be used instead of the wine. Put the dish in the range and cook slowly for an hour and a half or two hours. This can be served in the dish in which it is baked, if pre- ferred. FRIED SWEET POTATOES. For this use large potatoes. Put them on and boil until done ; take from the water and peel carefully and cut them lengthwise, having the slices not too thin or they will break. Roll each slice of the potato in brown sugar. Put into a frying-pan two tablespoonsful of butter, and lay the slices of potato in the pan ; when the slices are a delicate brown turn them carefully and brown the other side, being careful not to break the slices. Serve on a hot dish. BOILED RICE. Wash and pick the rice, using several waters; rub it well with the hand so as to free it well from all of the fine particles and dust. Put in a saucepan, allowing a pint of water to a cup of rice and half teaspoonful of salt. Cover closely and let it boil until the water has boiled away; then place it where it will keep hot. Remove the cover a little, and let it steam thoroughly dry. Never touch the rice while it is cooking. This is a Southern way of cooking rice. BOILED SPINACH. Wash and pick the spinach carefully, and pass through several waters to be sure to free it from all sand. Put into a saucepan, and cover with water. Add salt to the 156 The Warm Springs Receipt-Book. water, and boil the spinach until it is very tender. Drain in a warmed colander. Serve in a hot dish, with a nicely poached egg on top, and pour over both melted butter. BOILED SALSIFY. Wash and scrape the salsify ; boil it in water in which you have put a teaspoonful of salt. When it is quite done take from the water, cut into round, thin slices, put into a hot dish and pour melted butter over it; dredge with salt and white pepper ; or, if preferred, pour a cream sauce over it and serve very hot. FRIED SALSIFY. Boil the salsify, mash it up with a potato masher ; season with salt and pepper, a tablespoonful of melted butter, and a gill of cream. Form into small cakes and fry in a little hot lard. SUCCOTASH. 1 quart butterbeans, 2 generous tablespoons- 1 quart corn cut from ful butter, the cob, 2 teaspoonsful flour, 1 pint rich milk. Shell the beans and wash them well. Let them stand in cold water for half an hour; then put them on in boiling water to which has been added a little salt. Cook for at least half an hour; then, with a very sharp knife, score the corn, and press carefully from the cob. Add this to the beans; cook for a few minutes, then stir in the milk. The butter and flour should be well blended together. Stir this in carefully, and be sure it is perfectly smooth; then season with salt and white pepper. Serve in a hot vegeta- ble dish. The Warm Springs Receipt Book. 157 SPANISH TOMATOES. Chop six onions fine, and fry a golden brown in a little butter. When it is very hot, pour in a can of Spanish bell pepper chopped and a can of tomatoes. Toss all together in the frying-pan until thoroughly mixed and very hot; then pour into a baking-dish, and bake slowly for one hour. ESCALLOPED TOMATOES. Take a well-buttered baking-pan and cover the bottom well with tomatoes; over this sprinkle liberally a layer of bread crumbs; over this again several bits of butter, then a few dashes of salt, and a little pepper. Then as before a layer of tomatoe;, then of bread crumbs, the bits of butter, salt and pepper. Continue this until the dish is full, having on top the bread crumbs and a liberal quantity of the bits of butter. Push the mixture a little away from one side of the dish, and pour in some water. Bake about forty min- utes. Bear in mind this cooks dry very quickly, and it may be necessary to add a little more boiling water. BROILED TOMATOES. For this use firm ripe tomatoes, but they must not be over-ripe. Wash and wipe them but do not peel; cut in rather thick round slices. Place them in a double broiler, and broil for five or ten minutes. Carefully slip them from the broiler to a hot dish; dust lightly with salt and pepper, and place bits of butter on the tomatoes while very hot, and serve immediately. FRIED GREEN TOMATOES. Wash and wipe the tomatoes dry; cut into thick slices; dust with salt and white pepper. Dip each slice in the beaten yolk of an egg, to which has been added a table- spoonful of cold water; then roll in bread crumbs, and fry in boiling lard. 158 The Warm Springs Receipt-Book. STUFFED TOMATOES. Select firm, good-sized tomatoes. Wash and wipe them carefully, but do not peel them. Cut the tops of each tomato, and with a teaspoon or your fingers remove the inner part of the tomato. Make a stuffing as follows: For every twelve tomatoes take- 1 cup finely-minced 2 tablespoonsful minced boiled chicken, parsley, 25 mushrooms chopped 3 tablespoonsful melted fine, butter, 5 generous table 1 tablespoonſul cream, spoonsful bread season with salt and crumbs, pepper to taste. Fill the tomatoes with this mixture and put the tops on them; place them carefully in a baking-dish and bake for half an hour in a moderate oven; baste often with melted butter. STUFFED TOMATOES. (Mrs. Rorer.) Remove a slice from the stem-end of the tomatoes, and with your finger scoop out the seed. Chop sufficient cold meat very fine (mutton or chicken) to make a half pint. When chopping the meat, add also a dozen almonds or a quarter of a cup of pine nuts. The almonds must be chopped; the pine nuts may be left whole. Add a table- spoonful of chopped parsley, one onion chopped fine. Mix thoroughly, and fill this into the tomatoes—six or eight in number. Stand the tomatoes in a baking pan; put in the pan half a cup of water and a tablespoonful of butter. Bake and baste slowly for thirty minutes. Dish the tomatoes; add to the sauce in the pan a teaspoonful of moistened curry and a tablespoonful of flour, moistened with water; The Warm Springs Receipt-Book. 159 add sufficient water to make a half pint. Stir constantly until it boils. Add the juice of a lemon; season with salt and pepper, and pour over the tomatoes. TOMATO FARCI. Peel the tomatoes, and place a layer in a baking-pan; on that put a layer of bread crumbs; then layover it in three or four places small bits of butter; then sprinkle lightly with salt and pepper; then another layer of tomatoes, another of bread crumbs, and so on until your dish is full. Let the bread crumbs be on top, with the bits of butter, salt, and pepper. Bake for fifteen or twenty minutes in a well-heated oven. Serve in the dish in which it is baked. STUFFED GREEN TOMATOES. Select medium-sized smooth green tomatoes; cut off the stem-end, and, with a teaspoon, carefully scoop out all the seed. Make a stuffing of- 2 cupsful bread crumbs, 1 cupful minced ham 2 hard boiled eggs or tongue, chopped fine, 1 tablespoonful melted salt and pepper to taste. butter. Mix well; fill the tomatoes, heaping it up in the centre. sprinkle the tops with bread crumbs, and put a small bit of butter on each. Bake in a quick oven for half an hour. When done take each one up carefully with a cake-turner, and pour around it a sauce made of ripe or canned tomatoes. 160 The Warm Springs Receipt-Book. Entreés. CALF'S HEAD_TERRAPIN FASHION. (Miss Parloa.) For this dish use one pint of the cold meat of the calf's head cut into small pieces, one cupful of stock (the water in which the head was boiled will do), half a cupful of cream, one teaspoonful of salt, one-tenth of a teaspoonful of white pepper, and the same quantity of cayenne, one teaspoonful of brandy, two tablespoonsful of wine, the yolks of two eggs, one tablespoonful of butter, and one level tablespoon- ful of sifted flour. Put the stock on to boil, beat the butter and flour together until smooth and light, and stir the mix- ture into the boiling stock; cook until smooth—say about a minute—stirring all the time. Add the meat and the salt and pepper, and cook for five minutes. Beat the yolks of the eggs well, and add the cream to them, beating the mix- ture thoroughly. When the meat has been cooked for five minutes add the yolks and cream and cook for one minute longer, stirring all the time. Take from the fire promptly at the end of the minute, and after adding the brandy and wine serve at once. If there should be any delay in the work after the yolks and cream are added the dish would be spoiled, as the eggs would cook too much, and the sauce would have a curdled appearance ; but there would be no real harm in letting the dish stand on the back of the stove for ten or twenty min- utes before the addition of the eggs and cream. Cooked poultry, game, and veal may be prepared in the same way. 162 The Warm Springs Receipt-Book. TURKEY WINGS-MERINGO Sauce. (Mrs. Grier.) Boil six turkey wings (for six persons) until they are very tender, keeping them just covered with water, and season with a little salt and pepper. When they are entirely done lift them from the gravy with a skimmer and set them aside in another dish. Darken this gravy with a few drops of India soy, put in one-third can of tomatoes, six cloves, and the liquor from a can of mushrooms. Let this boil gently for half an hour. Thicken with two tablespoonsful of flour previously blended and rubbed through a sieve. After straining put it back on the fire to boil, having put the mush- rooms in it. The mushrooms should cook in the sauce about five minutes ; for, unlike most things, the longer they cook the tougher they become. When you take off the sauce add two wineglasses of sherry or maderia and pour over the turkey wings, letting them stand thus for half an hour before they are served. This sauce should be quite brown, and about as thick as cream. BOULLETTES OF LIVER. Cut one pound of liver into thin slices; put it into a sauce- pan; cover with boiling water, and simmer gently for twenty minutes; drain and chop very fine. Put a cup of milk in a double boiler; rub together well two tablespoonsful of butter and four tablespoonsful of flour. Stir into the milk, and when a thick paste is formed, add the liver. Cook for at least fifteen minutes; add two tablespoonsful of minced parsley, two teaspoonsful of salt, one-half teaspoonful of white pepper, and a dash of cayenne. If this mixture is very thick, add the yolk of an egg. Mix well, and turn out to cool. When cold, form into balls; dip in egg, then in bread crumbs, and fry in hot fat. The Warm Springs Receipt-Book. 163 RICE PIE. Boil one quart of rice until well done. Take from the fire, and stir in it while hot two generous tablespoonsful of butter. When the rice becomes cool enough, stir in it four well-beaten eggs and one-half pint of rich milk. Season well with salt and white pepper. Have a chicken boiled as for chicken pie; cut it up in six or eight pieces. Take a well-greased baking-dish, put half of the rice mixture into dish, smooth it over the bottom of the dish. On this lay the pieces of chicken; then spread the remainder of the rice mixture over the chicken. Put this dish in the range, and bake a delicate brown. Any other meat may be used instead of chicken. Cold boiled ham sliced, or sausage fried, makes the pie even better than the chicken, I think. SHRIMP PIE. 1 quart grated corn, 1 pint tomatoes, previ- 2 generous tablespoons- ously rubbed through ful butter, a colander, 1 pint shrimps picked and 2 eggs well beaten, boiled, or 1 cup rich milk, 1 can Dunbar's shrimps, salt and pepper to taste. Mix the grated corn, tomatoes, butter, milk, salt, and pepper well together. Put half the mixture into a well- greased baking-dish; then spread thickly with shrimps. Pour over this the remainder of the mixture. Bake for thirty minutes. PORK PIE. (Mrs. Grier.) Take two large pork tenderloins and cut them into inch- and-a-half lengths. Put them in a porcelain-lined saucepan and pour over them one pint of cold water; do not let the water fall below a pint; if necessary, add a little boiling The Warm Springs Receipt- Book. 165 quarters of a pound of butter, in pieces, which has been twenty minutes in ice-water, well washed and pounded; squeeze and work it well in a napkin, in order to squeeze out the water, which at the same time renders it soft, and above all, of equal consistency; then, as quickly as possi- ble, roll the paste in a square on a marble slab (the ends must be perfectly even, as much success depends upon the folding); place the butter in the middle, spread it over half the paste, immediately turning over the other half of the paste to cover it. Then roll the paste out three feet in length and fold it over the other, after which roll it out again and fold it once more into three equal parts; now roll it to a greater length, fold it, and put it on a plate; sprinkle with flour; place this upon ten pounds of ice (pounded); then cover with another plate; put upon that a pound of broken ice. This plan serves to keep the surface of the paste cool and also to prevent its becoming soft by the ac- tion of the air. After two or three minutes, remove the plate and turn the paste upside down, instantly covering it as before. After about fifteen minutes, roll it out and use as expeditiously as possible. When ready to bake the pie, di- vide the paste into two parts; roll out one part and line the bottom of the baking-dish, in which place a large folded nap- kin; then roll out the top crust and cover as you would any other pie. Put it in the oven and bake well. If it appears to be browning too rapidly, lay over it a sheet of writing-paper lest it burn. When it is baked and of a lovely brown, take it from the oven, loosen and remove the top crust, take out the napkin, and pour into the pie your stewed pork and gravy, replace the top crust, and send it to the table. If, on stewing, the gravy is not brown, add a few drops of India soy. I have sometimes, for a company dinner, cut a dozen mushrooms into halves and let them simmer for five minutes in the gravy. But provocation must be great to induce me to change the delicious flavor of the pork gravy. 166 The Warm Springs Receipt-Book. SMALL PATTIES OF CALF'S BRAINS. 1 pint brains, 1 tablespoonful minced 4 eggs, parsley 1 ounce butter, salt and pepper to 1 tablespoonful cream, taste. Simmer the brains in water with salt and a little vinegar for twenty minutes. Take them out and pick them over, taking out all the dark parts. Beat the eggs slightly; add the cream to the eggs. Put the butter in a frying-pan, and set over the fire. When the butter is melted, put in the brains, eggs, and parsley, and gently stir from side to side until the eggs are cooked soft. Fill the small patties that have been already baked with the brains, and serve. SWEETBREAD PATTIES. Parboil a pair of sweetbreads until tender. Blanch and chop fine one-half cup of almonds. Rub a tablespoonful of butter and a tablespoonful of flour together until smooth, and put into a saucepan, stirring all the time until it becomes smooth and very hot; then stir in one cup of cream or very rich milk. Stir until it is scalding hot; then add the sweet- breads, cut into small bits, the almonds chopped fine, one- half can of mushrooms, and four truffles cut very fine; salt to the taste, and just as you are ready to serve, either in paper cases or patty shells, stir in a little sherry wine. CHICKEN AND OYSTER PATTIES. Put into a saucepan three tablespoonsful of butter. When it melts, sprinkle in three tablespoonsſul of sifted flour; stir constantly. When smooth, add a cupful of milk and a cupful of cream; add salt and white pepper to the taste with a dash of cayenne. When this becomes thick, stir in a pint of cold chicken cut into dice and a pint of oysters free from liquor. Cook until done. Take from the fire, and fill small patty shells of puff paste, and serve at once. The Warm Springs Receipt-Book. 167 BRUNSWICK STEW. Two chickens cut up as for fricassee; put into a porcelain- lined kettle, with plenty of water. Add to this one quart of tomatoes peeled, one quart of shelled butterbeans. Set it on the range where it will simmer until the meat of the chicken drops from the bones, then add one quart of corn cut carefully from the cob, and one pound of fresh butter. Season with salt and white pepper. Squirrels can be used instead of chicken, if preferred. Use four squirrels instead of two chickens. RISSOLES. Chop some cold beef very fine ; season well with a spoon- ful of butter, salt and pepper to the taste, with a dash of cayenne. Take some puff-paste, roll out quite thin, cut with a round cutter about four inches in diameter. Lay a spoonful of the meat, which should be like dry hash, on the paste; turn the paste over it and fasten the edges by press- ing them together, then brush over lightly with egg, and bake a delicate brown. LAMB CUTLETS IN MINT JELLY. Soak for thirty minutes one box of gelatine in sufficient cold water to cover it, add one quart of boiling water, four tablespoonsful of sugar, the juice of two lemons; chop fine one dozen sprigs of mint ; strain through a jelly bag. Pour enough of the jelly in a square mould to cover the bottom half an inch thick. Set on the ice to harden. Slice cold boiled lamb very thin and put a layer of the lamb on the jelly, then add another layer of jelly. When this hardens put another layer of lamb and the remainder of the jelly. When this hardens, and you are ready to serve, turn this out and cut into very thin slices with a very sharp knife. 168 The Warm Springs Receipt-Book. ter, ta VEAL SOUFFLÉ. 1 quart finely chopped 3 cups cream, veal, 1 cup bread crumbs, 2 tablespoonsful but- 5 eggs, 5 tablespoonsful of 2 tablespoonsful flour, chopped parsley. Put the butter into a saucepan and carefully melt without browning; add the flour, and stir constantly until very smooth; then add the cream; stir all the time until it thick- ens; add the bread crumbs, and cook a few minutes; sepa- rate the eggs, beat the yolks well, and stir into the mixture just before you take it from the fire; be sure it is mixed well; then take from the fire, stir in the veal and chopped parsley, and season with salt and white pepper to the taste. Have the whites beaten to a stiff dry froth and stir into the mixture gently; turn all into a well-buttered baking-pan, put into a quick oven, and bake for fifteen or twenty min- utes. Serve immediately. VEAL BOUDINS. 1 qt. finely chopped 2 tablespoonful finely- cold veal, chopped parsley, 3 tablespoonsful but. 1 cup milk, ter, 5 eggs (whites only). Pour the milk and melted butter over the meat; mix well; add the parsley; salt and white pepper to the taste. Pound it to a paste with a potato-masher; fill timbale moulds or gem pans, well greased, almost full; set the pans in boiling water and bake for twenty or thirty minutes in a moderate oven. Turn them out carefully and pour a cream sauce around them and serve. The Warm Springs Receipt-Book. 169 170 The Warm Springs Receipt- Book. Salads. SALAD ALBEMARLE. 1 quart celery, pint mayonnaise 1 pint apples, dressing 4 sweet peppers. Cut the celery into pieces quite an inch and a half long; then shred into pieces about the size of a straw. Cut the apples into pieces the same length and size, and again the sweet peppers taken from the can and well drained, and cut lengthwise as near the size of the celery and apples that you can. Mix the three well together, and add a little of the mayonnaise, and stir slightly. Put into a salad bowl, and pour over it the remainder of the mayonnaise dressing. CHICKEN SALAD–No. 1. Boil the chicken thoroughly until the meat can easily be removed from the bones; free it from every particle of fat, and skim and cut the chicken into small dice like pieces with sharp scissors. To every quart of the chicken cut up, add a quart of finely cut celery, ten Queen olives chopped very fine. Mix these three ingredients well together; season lightly with salt and white pepper, and set the bowl in the ice-box. Boil for twenty minutes six eggs. Take the yolks only of these hard-boiled eggs and rub them smoothly with one-half cup of fresh butter, and beat the yolks of three eggs and mix with the hard-boiled eggs and butter. To this add one-half cup of olive oil; salt and white and cayenne pepper to the taste. Strain this through two thicknesses of cheese cloth. Thin with one-half cup of vinegar. Mix this well with the salad, and set the bowl again in the ice-box. When ready to serve, turn the salad The Warm Springs Receipt-Book. 175 CELERY AND OLIVE SALAD. 1 pint finely chopped 1 tablespoonſul minced celery, parsley, 1 tablespoonful chopped olives. Mix well together, and cover with a French dressing. CUCUMBER SALAD. 6 tender young cu- . 1 teaspoonful white cumbers, pepper, 2 teaspoonsful salt, pint vinegar. Peel the cucumbers and slice them very thin ; cover with cold water and let them stand for two or three hours, chang- ing the water more than once. When ready to serve drain the water off carefully and dry as well as you can. Turn into a salad bowl, sprinkle with the salt and pepper, and pour over the vinegar. Serve at once. LOBSTER SALAD. (Miss Parloa.) Cut into cubes enough bojled lobster to make a quirt. Put into a bowl, and mix with it a marinade made by mix- ing three tablespoonsful of vinegar, one tablespoonful of olive oil, one teaspoonful of salt, and half a teaspoonful of pepper. Put the bowl in the refrigerator for an hour or more. Wash the heart leaves of four head of lettuce; place them on a dish, and sprinkle with cracked ice. At serving time stir half a pint of mayonnaise into the dish of lobster. Shake the ice and water from the lettuce. Place two leaves together in the form of a shell, and arrange them on a flat dish. Put a tablespoonful of lobster in each shell, and a teaspoonful of mayonnaise dressing on the top of the lob- ster. 176 The Warm Springs Receipt- Book. EGG SALAD. Boil one dozen eggs for twenty minutes. Carefully re- move the shells before the eggs are cold. Cut the eggs in halves. Remove the yolks from the whites. Mash them until they are as fine as powder. Mix with the powdered yolks four generous tablespoonsful of fresh butter, one and a half tablespoonsful of vinegar, one teaspoonful of lemon juice, one teaspoonſul of salt, quarter of a teaspoonful of white pepper. Mix these ingredients well together, and heap it on the halves of the whites. Arrange on a flat dish, and garnish with lettuce leaves or parsley. SALADE MACEDOINE. pint green peas, pint beets, * pint carrots, pint string beans, pint potatoes. Boil these vegetables separately. Cut the carrots, beets, string beans, and potatoes into dice. Mix well together, but be careful not to mash the vegetables. Pour over them a French dressing, and serve. After the vegetables are boiled and cut up they should be put in the ice-box to get thoroughly cold. POTATO SALAD. 2 quarts potatoes boiled 1 teaspoonful red and sliced thin, pepper, 3 hard-boiled eggs mashed 1 teaspoonful white very fine, and add to pepper, the potatoes, 2 tablespoonsful celery 1 teaspoonful dry mustard, seed, 1 slice onion chopped very cup vinegar, salt to taste, 1 cup olive oil. Mix these well together, and serve, garnished with parsley. fine, The Warm Springs Receipt. Book. 177 RUSSIAN SALAD. (The Century Cook Book.) Fill the outside of a double mould with clear Aspic jelly and the centre with a macedoine of vegetables, or with cel- ery, or with any vegetable. Marinate the vegetables, then mix them with mayonnaise made with jelly instead of eggs. Cover the top with jelly so the vegetables will be completely enclosed. Turn the form of salad on a flat dish, and gar- nish with shredded lettuce. SALAD FANTASSO. One cupful of French peas boiled in a cupful of water, with a teaspoonful of sugar for ten minutes; one cupful of English walnuts free from shells, and swak in salt water for an hour. Drain the water from the peas and walnuts and mix well, and cut a cupful of celery, four hard-boiled eggs chopped, half cupful of green pickle cut very fine. Mix these ingredients well together and set the bowl on ice. Mix until very smooth a tablespoonſul of flour with four spoonsful of water; put this in a saucepan on the range and add the beaten yolks of two eggs.. \Vhen this becomes hot add slowly (stirring all the time) a cup of hot water. When it becomes very hot and begins to thicken take a generous tablespoonful of butter, break it into bits, and stir it in. Then add a half teaspoonful of salt, two tablespoons- ful of lemon juice, a tablespoonful of French mustard, one tablespoonſul of grated horseradish. Set the same on ice, and when thoroughly cold and ready to serve mix into it a cup of whipped cream. When ready to serve mix half the sauce with the ingredients in the bowl, sprinkle over it two tablespoonsful of capers. Color the remainder of the sauce a delicate green. Garnish the salad with crisp lettuce leaves and pour the sauce over it. 178 The Warm Springs Receipt. Book. - SWEETBREAD AND CELERY SALAD. Soak the sweetbread, and parboil until tender. When cold, cut into dice-shaped pieces, and cut the celery into small pieces too. Take equal quantities of each; mix well together. Put into a salad bowl, and pour over it a nicely- made mayonnaise dressing. Garnish with the bleached tips of the celery or lettuce leaves, if preferred. SWEETBREAD AND POTATO SALAD. Boil the sweetbread for twenty minutes; then put into cold water for half an hour. Take from the water; dry on a soft cloth; cut into dice; take as much boiled potatoes cut into dice as you have sweetbread. Mix together; season with salt and pepper; mix a little mayonnaise dressing with it. Arrange in a dish nicely garnished with lettuce leaves, and pour the remainder of the mayonnaise over it. SHRIMP SALAD. 1 can of Dunbar's Some pretty lettuce shrimps, leaves, 1 pint well made mayonnaise. Take the shrimps from the can. wash them well with ice- cold water, drain them well, and turn them out on a soft cloth, so as to have them perfectly dry. Make a dressing of two tablespoonsful of vinegar, one tablespoonſul of olive oil, about half a teaspoonful of salt, and a quarter of a tea- spoonful of white pepper. Mix this well. Put the shrimps in a bowl and pour this dressing over, and let it stand in the ice-box for several hours. When ready to serve mix about half of the mayonnaise with the shrimps. Take four of the lettuce leaves, place on a dish in the form of a shell, and put a tablespoonful of the shrimps into each shell. When all are arranged, and you are just ready to send it to the table, place on the top of each spoonful of shrimps a gen- erous teaspoonful of the mayonnaise and serve at once. The Warm Springs Receipt-Book. 179 MARGUERITE SALAD. (Miss Parloa.) Cut the whites of eight hard-boiled eggs into rings and mix the yolks with half a pint of mayonnaise dressing. Arrange sixteen small, crisp leaves of lettuce on a flat dish in a tasteful way, having two leaves lie together in such a manner as to be round, or almost round. Lay the rings of white upon these leaves to simulate the petals of a daisy, and heap the yolks in the centre. TOMATO AND SHRIMP SALAD. One can of Dunbar's shrimps. Wash them by placing in a colander and allowing the cold water to run on them; then dry thoroughly and cut into small pieces with a silver knife. Take one dozen perfect, firm tomatoes, not too ripe; scald and peel them and slice off the tops; then scoop out the inside, being very careful not to break the tomato. Mix the tomatoes and shrimps well together, and add six hard-boiled eggs chopped up very fine. Pour over this mixture a thin mayonnaise dressing; then fill the tomatoes very full with this mixture, and on top place a teaspoonful of mayonnaise made quite stiff. Place on a dish and gar- nish with crisp lettuce leaves. TOMATO ASPIC. (Mrs. Rorer.) Strain a pint of tomatoes ; cover a third of a box of gela- tine with cold water ; soak half an hour, then add to the tomatoes ; bring to the boiling point. Add a teaspoonful tarragon vinegar, a teaspoonful of salt, dash of cayenne, and a tablespoonful of onion juice ; strain through two thicknesses of cheese cloth, and stand aside to harden. This may also be turned into egg cups or small moulds and served with mayonnaise on lettuce leaves, and makes a sightly salad for the winter season. 180 The Warm Springs Receipt. Book. OYSTER SALAD. Scald twenty-five or fifty oysters in their own liquor until they are 'plump and frilled.” Remove from the fire, care- fully drain, and place them where they will become very cold. Cut them up into three or four pieces each. When ready to serve mix with mayonnaise dressing and serve on crisp, tender lettuce leaves. COLD SLAW. 1 cabbage head shredded 1 teaspoonful salt, very fine, 1 teaspoonful mustard, 3 hard boiled eggs, 1 teaspoonful white 3 raw eggs beaten light, pepper, 1 generous tablespoonful 1 tablespoonful sugar, butter, pint vinegar. Chop the hard-boiled eggs very fine; add to the vinegar with all the other ingredients. Put into a porcelain-lined kettle, and stir over the fire until it becomes thick; then pour it over the shredded cabbage. HOT SLAW. Take a medium-size cabbage head and cut or shave it very fine. Beat up six eggs until very light. Put in a porcelain kettle with- 1 pint vinegar, mustard, salt, and 1 large tablespoonſul pepper to the butter, taste, with a 1 tablespoonful browni dash of cayenne sugar, pepper. Set the kettle on the fire and let it thicken. It must be stirred all the time till it comes to a boil; then put the cab- bage in; stir until well mixed and hot. Serve at once. The Warm Springs Receipt-Book. 181 WALDORF SALAD. Take equal parts of celery cut fine and raw sour apples cut fine, make a mayonnaise dressing, and after the celery and apples are mixed well together pour the mayonnaise dressing over it and serve at once. This is particularly nice served with the game course at dinner. PEACH SALAD. Peel the peaches, and slice or quarter if preferred, of course leaving out the stones. Fill the dish, and pour over it the dressing made. 5 tablespoonsful sugar, 4 tablespoonsful sherry 3 tablespoonsful cham- wine, pagne, 2 tablespoonsſul maraschino. Apples and apricots make very nice salad. -- ORANGE SALAD–No. 1. Peel and slice nice, juicy oranges, carefully remove the seed ; arrange the slices carefully in a fancy bowl, dust pow- dered sugar over each layer of oranges. Make a dressing of maraschino, chartreuse, and brandy, allowing to every six oranges five tablespoonsful of each. Place the bowl on ice for more than an hour before it is served. ORANGE SALAD–No. 2. Peel carefully six oranges, remove ail the white skin that you can without breaking the orange ; slice them very thin, remove all the seed, sprinkle them with two-thirds of a cup of powdered sugar, three tablespoonsful of sherry wine, two tablespoonsful of maraschino, and set in the ice-box for at least an hour. This will be particularly nice if served just before the game. 182 The Warm Springs Receipt- Book. ORANGE AND COCOANUT SALAD. Carefully peel eight or ten nice, juicy oranges and slice them across in thin slices ; remove the seed. Grate the cocoanut after having removed all the brown skin. Put into a compotier a layer of oranges, then sprinkle over them a thick layer of the grated cocoanut, then sprinkle a little pow- dered sugar, then another layer of oranges, then the grated cocoanut, then sprinkle with sugar until the compotier is full, then pour over all a pint of champagne and serve. BANANA SALAD. Select well-ripened bananas. Peel them and slice them, having the slices rather thin. Fill a glass dish, and make a dressing of, 4 tablespoonsful 3 tablespoonsful sherry sugar, .. wine, 4 tablespoonsful 2 tablespoonsíul maras- champagne, 'chino. Stir until the sugar is thoroughly dissolved, and pour over the bananas. Set them in the ice-box for an hour or more. Sauces for Meats and fish. BECHAMEL SAUCE. 1 tablespoonful flour, 2 gills stock, 2 tablespoonsful butter, yolks of two eggs. 2 gills cream, 1 teaspoonful salt, a few dashes white pepper. Be careful in melting the butter not to brown it; add the flour and stir until very smooth ; add the stock and cream, and stir constantly until it boils. Remove from the fire, add the salt, pepper, and well-beaten yolks of the eggs. This sauce will be found particularly nice for baked or boiled fish, chicken cutlets or chicken croquettes, or sweet- breads.. BREAD SAUCE. 1 cup bread crumbs, 1 blade mace, pint milk, a lump of butter 1 clove of garlic, or a the size of an small whole onion, English walnut. salt and pepper to taste. Let the mixture boil until it thickens to the consistency of drawn butter. The onion and mace must be removed before it is served. This is much daintier, and more whole- some than gravy. MURRY-HILL SAUCE. One-third of a pound of butter, and when bubbling hot stir in one teaspoonful of Worcestershire sauce and two drops of tobasco sauce or a pinch of cayenne. 184 The Warm Springs Receipt-Book. BROWN SAUCE FOR FISH. Put three tablespoonsſul of butter into a frying-pan. When it becomes very hot, put in it two bay leaves, two sprigs of parsley, two slices of onion cut thin, and a small carrot sliced up. Stir this, and let it cook for a few minutes; then sprinkle in two tablespoonsful of flour. Stir until it all becomes a dark brown. BROWN SAUCE—No. 1. 2 tablespoonsful flour, 1 teaspoonful onion 2 tablespoonsful butter, juice, 1 pint stock, 1 teaspoonful salt, 1 teaspoonful white pepper. Put the butter in a saucepan, and stir until quite brown; then stir in the flour until it becomes very smooth. Add the stock, and stir continually until it comes to a boil; then the onion juice, salt, and pepper. This sauce will be found to be the foundation of many other sauces. -- - - BROWN SAUCE—No. 2. . Put into a saucepan a tablespoonful of butter; put on the fire to heat. Have a tablespoonful of minced onion, and when the butter melis put in the onions and stir until both the butter and onions become very brown; then sprinkle in carefully two tablespoonsful of four, and let that become brown, stirring all the while. When quite smooth, add a cupful of stock, and continue to stir until it thickens. Sea- son to the taste with salt and pepper, and strain through a cheese cloth. ESSENCE OF CELERY. Steep two ounces of celery seed in one pint of vinegar for ten days or two weeks. A few drops of this will season soups or gravy. The Warm Springs Receipt-Book. 185 CAPER SAUCE. 2 large tablespoonsful 4 tablespoonsful butter, capers, 1 pint boiling water, 2 tablespoonsful flour, 1 teaspoonful salt. Rub the butter and flour together till it becomes a smooth paste. Put into a bowl and set the bowl in boiling water on the fire; add the pint of boiling water and stir all the time until it thickens, then add the salt and take from the fire. Stir in at once two tablespoonsful of capers and serve at once. This will be found particularly nice for boiled mutton or fish. CELERY SAUCE. 1 small bunch celery, 1 pint water, 1 tablespoonful butter, salt and white pepper to 1 tablespoonful flour, taste, . 1 gill rich milk. Wash the celery and use only the bleached part of it. Cut it into very small pieces, put it in a saucepan with the water, and simmer gently until it is well done and can be pressed through the colander. Put the butter in a frying- pan; when it is melted stir in the flour, and when well mixed and very smooth add the celery and milk and stir continu- ally until it boils, then add the salt and pepper. This sauce will be found particularly nice for boiled poultry. SAUCE A LA COWARDIN. 1 cup vinegar, 6 pods small pepper 1 cup tomato sauce, cut very fine, 1 cup tomato catsup, 1 tablespoonful celery 2 onions minced very fine, seed. This sauce is particularly nice to be used with barbecued pig—basting the pig frequently with this sauce while the pig is cooking. 186 The Warm Springs Receipt-Book. CHESTNUT WHITE SAUCE. (Miss Parloa.) 30 chestnuts, 1 tablespoonful butter, 1 pint milk, 1 teaspoonful salt, teaspoonful pepper. Shell and blanch the chestnuts. Boil them in water enough to cover for half an hour, drain off the water, and then pound the nuts to a paste; add the butter, salt, pepper, and the milk a little at a time, pounding all the while; rub through a puree sieve and cook for half an hour in a double boiler. This sauce may be served with boiled turkey or fowl. CHESTNUT BROWN SAUCE. . (Miss Parloa.) 30 chestnuts, · 1 tablespoonful flour, 1 pint brown stock, 1 teaspoonful salt, 1 tablespoonful butter, } teaspoonful pepper. Shell, blanch, cook, drain, and pound the chestnuts; add the seasoning and the stock a little at a time, pounding all the time; rub through a sieve, put into a saucepan, and cook gently for half an hour; then put the butter on the fire in a small frying-pan, and when it is hot and beginning to brown add the flour; stir until the mixture is a dark brown, and then add to the chestnut mixture; cook five minutes and serve. This sauce is suitable for roast turkey or chicken. CHAMPAGNE SAUCE—No. 1. Put into two cupsful of sauce espagnole one and a half cupsful of champagne, three cloves, a bay leaf, four or five pepper-corns, and a very little sugar--say a teaspoonful; let it stand on the back of the range, where it becomes just warm, for five minutes. The Warm Springs Receipt-Book. 187 CHAMPAGNE SAUCE-No. 2. Rub together a generous tablespoonful of butter and the same quantity of flour. Put it into a saucepan and add to it gradually a pint of good soup stock ; stir it until the flour is thoroughly done ; if the color is not good add a very little caramel to color ; take it from the fire and add a half · pint of champagne. CREAM SAUCE. 2 tablespoonsful flour, 1 pint cream, 2 tablespoonsful butter, 1 teaspoonful salt, white pepper to taste. Put the butter in a saucepan and melt it carefully ; be sure it does not brown in the least ; add the flour and mix until smooth ; add the cream and stir it constantly until it comes to a boil, then season with salt and pepper, and serve immediately. This will be found particularly nice for lobsters, sweet- breads, chicken chops or croquettes. ITALIAN SAUCE. Put a quarter of a pound of butter into a frying-pan, and when very hot add two tablespoonsful of finely-chopped onions; fry until a decided brown; add a pint finely-chopped mushrooms, half a pint strained tomatoes, one gill sherry wine, one tablespoonful minced parsley, one tablespoonſul mushroom catsup, one tablespoonful flour for thickening, and the juice of a small lemon. If this is not a rich deli- cate brown, a teaspoonful of coloring must be added. When it becomes thoroughly heated, pour in the flour, which must be mixed with a little water, and stir constantly to prevent it from becoming lumpy. In all sauces the ut- most care must be taken. 188 The Warm Springs Receipt. Book. MINT SAUCE. 12 stalks mint, 5 tablespoonsſul vin- . 2 tablespoonsful (not egar, heaping) sugar, } teaspoonful salt, 2 or 3 dashes white pepper. Chop the mint until very fine ; mix the other ingredients with it-mix well ; add the vinegar a little at a time. Serve with spring lamb. ESPAGNOLE SAUCE. (The Century Cook Book.) 2) cupsful stock or con- 1 tablespoonful each of sommé, chopped carrots and 1 tablespoonſul gelatine, celery, 4 tablespoonsful butter, 1 bay leaf, 4 tablespoonsful flour, 3 cloves, 2 tablespoonsful chopped 1 piece parsley, onion, 1 piece mace, 1 tablespoonful chopped 1 teaspoonful salt, lean ham, 1 teaspoonful pepper. Soak the gelatine in a half cupful of stock. Put the but- ter in a saucepan ; when hot add the chopped vegetables and ham, and let them brown; then add the flour and let that brown; stir constantly so that it will not burn. When well browned add slowly the stock, then the herbs, spices, salt, and pepper, and let cook for five minutes. Cover the saucepan, set it into a larger one containing hot water. Draw it to the side of the range to simmer slowly for two hours ; then stir in the soaked gelatine and let it stand an- other half hour. When ready to serve skim off the fat and strain. If a stock made with a knuckle of veal is used the gelatine will not be needed. It is used to give smoothness. This is the richest of the brown sauces, and in French cook- ing is used as the basis or seasoning for them all. If too thick dilute with stock. The Warm Springs Receipt- Book. 189 CUCUMBER SAUCE. Peel and chop a cupful of cucumber; drain what liquor you can from the cucumber, and turn the latter into a bowl. Take two gills of cream; dissolve in the cream a very little soda; then whip to a stiff froth. Season the cucumber with salt and pepper to the taste; add a tea- spoonful of onion juice and two tablespoonsful of vinegar. When ready to serve, mix the cucumber and whipped cream together. This sauce is particularly nice for fish. MAITRE D'HOTEL SAUCE. 4 tablespoonsful butter, 2 tablespoonsful chopped 2 tablespoonsful lemon parsley, juice, 1 teaspoonful salt. Mix these ingredients well together until quite smooth. This is usually served with broiled or fried fish or broiled chicken. MAYONNAISE DRESSING OR SAUCE. 2 eggs—yolks only, pint vinegar, 1 teaspoonful dry juice of a lemon, mustard, a dash or two of cay- 1 teaspoonſul salt, enne pepper, l pint olive oil. Pack a bowl well in ice and lay the spoon on the ice. When the bowl and spoon are thoroughly chilled break the eggs carefully, putting the yolks only in the dish packed in ice, then add the dry mustard, the salt, and pepper ; beat or stir until well mixed and stiff, then begin to drop the oil in, stirring all the time; then add a few drops of vinegar, stirring constantly; then a few drops of oil; continue this until the oil and vinegar have all been used, then add the juice of the lemon, and if the mayonnaise is to be used at once stir in the last thing a tablespoonſul of cream, whipped. 190 The Warm Springs Receipt-Book. SAUCE HOLLANDAISE. 1 gill water, 1 tablespoonful vinegar, 2 tablespoonsful butter, 1 teaspoonful salt, 4 eggs-yolks only, a dash of white pepper. Put the water and butter on to boil; while it heats beat the yolks of the eggs well and stir in the butter and water; set this in boiling water and continue to stir until it becomes like jelly; then add the vinegar, salt, and pepper. Just be- fore removing from the fire take about a teaspoonful of but- ter on the point of a knife and pass it lightly over the top of every part of the sauce. SAUCE TARTARE. 1 pint mayonnaise 4 tablespoonsful capers, dressing, 4 gherkins or small cu- 8 olives, cumber pickles. Chop the olives and gherkins (or cucumbers) very fine; stir these into the mayonnaise dressing, and it is ready to be used. TOMATO SAUCE. 1 quart stewed toma- 2 small onions, toes, 2 sprigs parsley, 3 tablespoonsful butter, 2 blades mace, 3 tablespoonsſul flour, salt and white pep- 3 bay leaves, per to taste. Put the tomatoes in a saucepan with the bay leaves, onions, parsley, and mace, and simmer for fifteen minutes. Rub the tomatoes through a sieve and return to the sauce- pan; add the butter and flour (which must be well rubbed together); stir constantly until it begins to boil; add the salt and pepper and use. The Warm Springs Receipt-Book. 191 MUSHROOM SAUCE. . Make first a brown sauce of - pint stock, 1 tablespoonful flour, 1 pound bacon, 1 tablespoonful mush- 1 tablespoonful Worces room catsup, tershire sauce, 2 tablespoonsful wine, salt and pepper to taste. Cut the bacon into thin slices and put into a frying-pan and let it fry until all the fat is out of it. Remove the bacon and sprinkle the flour in the hot fat; stir until quite smooth; add the stock, stir all the time till it comes to a boil, then add the other ingredients. Add to this one pint of mush- rooms chopped very fine. If you use fresh mushrooms let them simmer in this sauce for fifteen minutes; if you use the can mushrooms five minutes will be quite long enough for them to cook. uken to use wblend as usuawhites of three WHITE MAYONNAISE. (In Foreign Kitchens.) This sauce is merely the ordinary mayonnaise in which care has been taken to use white wine vinegar, the palest mustard, and white pepper. Blend as usual, and just be- fore using add to a cupful of the sauce the whites of three eggs beaten to a stiff froth. It is served with jellied fish salad. Eggs. DEVILED EGGS. 12 eggs, 2 teaspoonsful French 4 tablespoonsful grated mustard, ham, salt and white pep- 1 tablespoonful olive oil, per to taste. a dash of cayenne. Boil the eggs for twenty minutes. While they are still warm, remove the shell carefully. Cut the egg in half lengthwise, and take out the yolks without breaking the whites. Pound the yolks with the olive oil and mustard to a very smooth paste; then add the grated ham, salt, and pepper. Have it highly seasoned and well mixed. Fill the whites of the eggs with this mixture, and serve on a bed of watercress. SCRAMBLED EGGS. Break eight eggs without separating; beat them a little; have a frying-pan warm; put in a piece of butter the size of a walnut. Season the eggs with salt and pepper and a spoonful of very rich milk. Turn the eggs in the frying- pan and stir continually until the eggs are set. Serve at once. FRIED EGGS. Put a frying-pan, with a small bit of lard or a piece of butter, over a gentle fire where the lard will melt and the frying-pan get quite hot. Break the eggs carefully in a saucer, one at a time, and slide it in the hot fat. Fry until the yolks are set. Take out and serve at once. 194 The Warm Springs Receipt- Book. EGGS A LA COLUMBUS. 1 box sardines, salt to the taste, and 1 dozen eggs, if you like the flavor a loaf bread, of onions, the least the juice of 1 lemon, bit of onion juice. Take the sardines from the box; remove all the skin and bones, and pound in a bowl to a paste. Add to the paste the juice of the lemon, salt, and a dash of pepper. Cut twenty-four slices of bread about half an inch thick; form this with a paste-cutter two and a half inches in diameter; cut in round pieces. Toast these round pieces of bread a delicate brown, and spread them evenly with the sardine paste; then cut from the remaining twelve slices other round pieces, using the same cutter you did before; then from the centre take out a round piece with a smaller cutter-say one and a half inches in diameter. Butter these pieces of bread lightly, and toast them until a delicate brown. Put one of these pieces of bread on the top of each piece that is covered with the sardines. Have the eggs boiled twenty minutes; carefully remove the shells before the eggs are cold; place an egg standing upright through the hole left on the top piece of bread. At serving time cover carefully with melted butter; run into the range for a few minutes until thoroughly hot. Dust lightly with finely-minced parsley, and serve with cream or bechamel. SHIRRED EGGS. Take the small dishes in which the eggs are to be served; butter them, and carefully break into each two eggs, but do not break the yolk. Put these dishes in a pan of boiling water, and place them over a hot fire. Let them cook until the whites are quite set. Dust them lightly with salt and pepper; place on each a bit of butter, and serve immediately. The Warm Springs Receipl. Book. 195 EGGS A LA BECHAMEL. 8 eggs, 2 gills cream, 2 tablespoonsful butter, 2 gills white stock, 2 tablespoonsful flour, the yolks three eggs. Boil the eggs for twenty minutes. While they are cooking make the sauce, by putting the butter in a frying-pan over a moderate fire; be careful it does not brown in the slightest. Sprinkle into this when melted the flour, and stir constantly to prevent its lumping. Beat up the yolks of the eggs, and add to them the cream. Stir in the butter and flour, the stock, the cream, and yolks of the eggs. Salt and pepper; stir constantly until it comes to a boil. Take from the fire and put over boiling water to keep it warm, while you take the shells from the eggs; chop the whites and yolks very fine, but keep them separate. Place the yolks in the middle of the dish, and put the shredded whites around it. Stir the sauce, and pour around the eggs. BEAUREGARD EGGS. * (Mrs. Rorer.) 5 eggs, lump of butter the size 1 tablespoonful corn of a walnut, starch, 5 squares toast, * pint milk, salt and pepper to taste. Cover the eggs with boiling water and boil for twenty minutes. Take off their shells; chop the whites very fine, and rub the yolks through a sieve. Do not mix them. Then put the milk on to boil; rub the butter and corn starch together, and add to the boiling milk. Now add the whites, salt, and pepper. Put the toast on a hot dish; cover it with a layer of the white sauce, then a layer of the yolks, then the remainder of the whites, and then the remainder of the yolks. Sprinkle the top with a little salt and pepper; stand in the oven for a minute or two, and serve. This is good and sightly. The Warm Springs Receipt-Book. 197 EGG FARCI. Boil twelve eggs for twenty minutes; shell them carefully, and slice each egg in six or eight pieces. Butter a baking. dish well; put in a layer of the slices of eggs; sprinkle thickly over this a layer of bread crumbs Dot this over with bits of butter, a dash or two of salt and pepper; then put on another layer of the sliced eggs and another of bread crumbs, butter, salt, and pepper. Continue this until all the eggs are used up, being sure the;bread crumbs and butter are on the top. Pour over this one pint of rich milk, or milk enough to moisten the bread crumbs. Put into the oven, and bake a delicate brown. SCALLOPED EGGS. Boil one egg hard for each person at the table. Make a cream sauce. Grease a baking-dish and fill with alternate layers of sliced hard boiled eggs, bread crumbs, and sauce, having the last layer one of crumbs. Cover with pieces of butter and brown in a hot oven. CELESTINE OMELETTES. 4 eggs, 10 tablespoonsſul pow- 2 cups milk, dered sugar, 4 tablespoonsful four. Beat the eggs until very light, and add the flour, and stir until very smooth; then add the sugar. Have small frying-pans about the size of a saucer hot; put in the pan a piece of butter the size of a walnut. When melted, put in about two spoonsful of the butter; be sure it covers the frying-pan well. When the butter has become firm, spread over it lightly any conserve or jelly you wish to use, and roll it over and over. When they are done, serve imme- diately, dusted with powdered sugar. 198. The Warm Springs Receipt-Book. HAM OR TONGUE OMELET. Take three eggs and break together in a bowl; give them a few strokes with a fork, but let the strokes be very vig- orous ones. Put into a French frying pan a piece of butter the size of an English walnut; toss it about until melted, but be careful not to let it brown. Pour the eggs in the hot frying pan; be sure you have the eggs evenly over the frying-pan. Watch it closely, and when the eggs begin to set or thicken, sprinkle over it four tablespoonsful of grated ham or tongue, a little salt and pepper. Begin immediately to roll it, and serve at once on a hot plate. A variety of omelets can be made by substituting other things for the ham. Jelly, cheese, tomatoes, parsley, or chicken are perhaps the nicest. OMELET SOUFFLES. (Mrs. Grier.) Beat the yolks of six eggs, one teaspoonful of orange water or rose water as preferred, five ounces of powdered sugar well together.. Beat the whites of ten egg to a stiff froth; mix quickly with the yolks, and pile it as high as possible in a well-buttered baking.dish. Smooth it; make a deep slit down the centre and at the side. Bake in a moderate oven fifteen minutes; sprinkle with powdered sugar, and serve instantly. MUSHROOM OMELET. Six eggs beaten slightly, and add five tablespoonsful of cold water, one-half can of mushrooms chopped fine, a piece of butter the size of an English walnut; salt and pepper to the taste. Put into a frying-pan two tablespoonsful of butter; let it become hot, but do not brown. Turn in the eggs and mushrooms. Finish as all other omelets. The Warm Springs Receipt- Book. 199 CORN OMELET. Boil four or six ears of corn. Score the grains carefully with a sharp kniſe, and press the corn carefully from the husk. Beat eight eggs without separating; add to the eggs eight tablespoonsful of cold water and almost a cup of corn. Have the omelet pan ready; pour in the mixture, and cook just as you would a plain omelet. FROTHED EGGS. (Mrs. Rorer.) Separate the eggs, being very careful not to break the yolks. Beat the whites to a stiff, dry froth; add a quarter teaspoonful of salt and a dash of white pepper. Put the whites nicely into a cup or saucer; put the yolks in the centre. Stand in a pan of water, and cook in oven for two minutes. 200 The Warm Springs Receipt-Book. 202 The Warm Springs Receipt- Book. MACARONI AND CHEESE L'ITALIENNE. pound macaroni, } pint milk, butter the size of 1 pound grated a walnut, cheese, salt and white pepper to taste. Break the macaroni into convenient length; put in a kettle nearly filled with boiling water. Add the salt, and boil rapidly for twenty-five minutes. Drain; put into cold water to blanch for ten minutes. Put the milk into a farina boiler; add to it the butter, then the macaroni and cheese; stir until thoroughly heated. Add salt and pepper, and serve. GOLDEN BUCK. Beat three eggs until very light; put into a saucepan with twelve ounces of soſt, rich cheese broken into very small pieces, two generous tablespoonsful of butter, salt and mus- tard to the taste, and a dash or two of cayenne, or half a teaspoonful of papriko, and a cupful of rich milk. Set this saucepan into a pan of boiling water, and stir until the cheese is creamy. Toast nice slices of bread; pour this mixture on the slices of toast, and place a well-poached egg on each slice of the toast and cheese, and serve at once. ITALIAN SPAGHETTI. Break one-fourth of a pound of spaghetti into inch lengths, cover with boiling, salted water, and boil for twenty minutes, or until tender. Drain, pour cold water over the spaghetti and drain again. This is done to make the spag- hetti tender instead of tough, as it is apt to be. Melt two tablespoonsful of butter in a frying pan and brown deli- cately with a few slices of onion. Stir in one tablespoonful of flour and mix until smooth; add one cupful of tomato juice, stir until smooth, and strain. Last of all, add one or The Warm Springs Receipt Book. 203 two tablespoonsful of Parmesan cheese, according to taste. Season with salt and pepper, pour over the spaghetti and serve. The sauce can be made while the spaghetti is boil. ing, and if ready beforehand put over hot water to keep heated. It should be poured over the spaghetti as soon as that is drained from the water. Put the spaghetti on a dish, and as the sauce is poured over it liſt the spaghetti with a fork that the sauce may penetrate every part. CHEESE STRAWS. Mix well together- 4 ounces flour, 1 teaspoonful salt, 6 ounces grated the yolks of 2 eggs cheese, well beaten, a few dashes cayenne. Mix these ingredients well together, and add ice-water enough to make a stiff dough. Sprinkle flour on the pastry-board, and roll the dough about one quarter of an inch thick, cut into lengths not more than five inches long and one-eighth of an inch wide. Cut a number of little rings; lay these strips and rings in a baking-pan; place in a moderate oven until a delicate brown. When ready to serve, put about five straws into two rings, placing the rings near the ends. These are particularly nice served with salads. WELSH RARE-BIT. (Mrs. Rorer.) Grate or chop one pound of good, soft, rich cheese; put in a granite saucepan or chafing dish. Add about, 4 teaspoonsful beer, 1 teaspoonful Worces- 1 grain cayenne, tershire sauce, 1 teaspoonſul salt. 204 The Warm Springs Receipt-Book. Now put it over the fire and stir, and beat for a moment until the cheese melts and is light. Pour it at once on toast on a very hot dish, and serve. WELSH RARE-BIT. For this select a soft, rich cheese. Take one pound and break into very small pieces, but do not grate it. Put into a chafing dish or saucepan; add- 2 tablespoonsful beer, 1 teaspoonful Worces- } teaspoonful papriko, tershire sauce. Set over the fire, and stir constantly until the cheese melts. Have nicely. toasted bread ready. Put the cheese on the toast, and serve immediately. WELSH RARE-BIT WITHOUT BEER. Take one pound of rich, soft cheese (American is best); break it up into very small pieces, and put either into a chafing dish or a saucepan with two tablespoonsful of butter. When almost melted and getting smooth, take four eggs and beat until very light without separating. Stir into the cheese; add a cup of cream, a teaspoonful of papriko While it is cooking stir all the time. Season with salt, and serve on slices of nicely-toasted bread or toasted crackers, if preferred. Breads. HOP YEAST. (Miss Parloa.) The materials are: 1 pint hot mashed pota 45 quarts boiling toes, water, * pint each of salt, * pint yeast or 1 sugar, and four, cake of com- pint hops measured lightly. pressed yeast. Put the hops in a stew-pan with one pint of boiling water and boil for twenty minutes. Mix the potatoes, four, sugar, and salt, and strain the hot water on them. Beat this mixture well, and add the four quarts of boiling water. Let this stand until blood-warm; then add the yeast, stirring well. Cover the bowl, and let it stand for twenty-four hours. Skim and stir the yeast several times. Put the yeast into one or two jugs, and cork tightly. Keep in a cool place. This yeast will keep for two months. In making bread with it, use very little salt. YEAST—No. 1. Peel six large potatoes; put them on to boil in two.quarts of water, three tablespoonsful of hops tied in a small piece of cheese cloth or muslin. When the water boils and the potatoes are tender, take them out and mash them very fine. Strain the water over the potatoes; add to this about a half cup of granulated sugar, a fourth of a cup of salt. Let this become lukewarm; then add a cake of Fleisch- mann's compressed yeast, or, if you prefer, a cup of liquid yeast. Let it rise in a warm place for some hours—say six hours. If by that time it is well risen, place in a stone jug 206 The Warm Springs Receipt-Book. or glass jar. Cork tightly, and keep in a cool place. Use two quarts of four to a half cupful of yeast, one and one- half pint of milk, or, if you prefer, that quantity of water can be used, one tablespoonful of butter or lard, 1 tablespoonful of sugar, and two tablespoonsful of salt. YEAST—No. 2. (Mrs. E. J. B.) Put on one quart of water to boil; add one dozen large potatoes. When the potatoes are nearly done add a good handful of hops in a bag. When the potatoes are thor- oughly done, put them in a crock, mash them very fine, and pour the water over them; add a teacup of salt, half a cupful of white sugar; add a teacupful of old yeast when this is lukewarm, and in twenty-four hours bottle. Use a cupful of the yeast to a quart of flour. ROLLS-No. 1. 1 quart milk, 1 cake compressed yeast 2 tablespoonsful butter, dissolved in half a cup 2 tablespoonsful sugar, warm water, a teaspoon!ul salt. Let the milk get scalding hot. Stir in the butter, and let it melt, then the sugar and salt. Add flour until you have a very stiff batter-indeed, just as much flour as you can stir in with a spoon. Let it rise over-night. The next morning knead it well, make out into rolls, let them rise again, then bake. ROLLS-No. 2. 2 quarts flour, 1 teaspoonful salt, 2 teaspoonsful sugar, sifted well together. Rub into the flour half a tablespoonful of lard, one table- spoonful of butter; dissolve half a cake of Fleischmann's 208 The Warm Springs Receipt-Book. morning, knead in the remainder of the flour and another half a cup of sugar. Make out the rusk and set them to rise. When risen to the top of the pan, bake them. NOBBY BUNS. *(Table Talk.) Add to one pound of sifted flour two teaspoonsful of freshly ground cinnamon and mix well. Beat three eggs light with one and one-quarter cups of sugar, and beat it into one-half of a pound of butter previously beaten to a cream. Mix this quickly, but thoroughly, with the flour. Drop by the spoonful on greased tins and bake in a mode-, rately quick oven until a delicate brown. BATH BUNS. (Mrs. Rorer.) Scald one pint of milk. Add while hot one cup of butter. When lukewarm add one yeast-cake dissolved in a half- quarter cup of warm water; add three pints of sifted flour ; beat well, cover and stand in a warm place over-night. In the morning beat the yolks of six eggs with a half a cup of sugar until light. Add then one teaspoonful of cinnamon, half a cup of chopped citron to sponge. Work the sponge until thoroughly mixed ; turn out on a floured board, add- ing sufficient flour first to make a soft dough. Roll out, cut in good sized buns, place in greased pans far enough apart not to touch in baking, cover in a warm place until very light; brush same as for rusks and bake in a quick oven for thirty-five minutes. CINNAMON BUNS. (Mrs. Rorer.) 2 ounces butter, 1 teaspoonful salt, 3 eggs, 1 pint milk, } cup yeast, or half a compressed yeast-cake. The Warm Springs Receipt. Book. 209 Put the milk in a fariner boiler to scald ; beat the eggs until light, pour over them the milk, add the butter, and let stand until lukewarm, then add the yeast and salt, and suffi- cient flour to make a thin batter. Beat thoroughly and con- tinuously for five minutes ; cover and stand in a warm place over night. In the morning add one cup of flour beat thoroughly, and then add sufficient flour, a little at a time, working all the time with the hand, to make a soft dough. Take out on the baking-board and knead lightly for ten minutes (it must not be as stiff as bread). Put back into the bowl, cover, and let it stand in a warm place until very light, then take out one-half of this dough on the baking- board, roll it out into a thin sheet, spread lightly with butter, cover thickly with sugar, sprinkle with dried currants and cinnamon, and roll tightly in a long roll. Cut through this roll about each two inches, place the buns together in a greased pan. Roll out the remaining dough in the same manner, cover, and stand again in a warm place until very light. Bake in a moderately quick oven for about a half hour. Turn them out of the pan while hot. . SALT-RISING BREAD THAT NEVER FAILS. Boil one teacupful of fresh milk, and pour it on one tea- cupful of cornmeal. Stir this to a mush. This mush should be made in the afternoon. Keep it moderately warm till next morning; then stir one quart of tepid water into the mush, with the addition of one teaspoonſul of salt and one teaspoonful of sugar, and flour enough to make it the consistency of cake batter. The vessel in which this mixture is put should be placed in another of moderately warm water, which should be covered and kept at an even tem- perature. The yeast will be up to the top of the bowl by eight or nine o'clock A. M. When it has risen, mix with it a tablespoonful of salt and a tablespoonſul of lard, and 210 Th. Warm Springs Receipt. Book. work in flour enough to make the bread. Make into loaves; place in a moderately warm oven to rise, and then bake. OLD VIRGINIA BEATEN BISCUIT. 9 pounds flour, 26 ounces lard, 3) pints milk and water, 2 ounces salt. Work the lard very thoroughly in the flour, and mix up as dry as you can to let it hold together; then work through a bread-kneader until the dough is as smooth as satin. CAROLINA BEATEN BISCUIT. 1 quart flour, cup butter, 1 cup milk, a piece of soda the size 1 teaspoonful salt. of an English pea. Sift the salt, flour, and soda together. Mix the butter and milk with the flour into a very stiff dough; beat vigorously for an hour. Roll the dough one-quarter of an inch thick; cut out with a small biscuit-cutter, and bake in rather a quick oven. WARM SPRINGS BEATEN BISCUIT. 11 pound lard, a pinch of soda flour enough to make a the size of a stiff dough, green pea, 1 quart water. This dough should be as stiff as possible. Beat well for an hour or longer. Roll out and cut with a small biscuit- cutter. Bake in a quick oven. BEATEN BISCUIT. (A Kentucky Receipt.) 1 pint siſted flour, * pint water. 1 teaspoonful salt, butter the size of * pint milk, a hen's egg. The Warm Springs Receipt-Book. 211 The dough must be as stiff as possible. Mix with the hands, and beat the dough until it blisters. Roll out; cut into round biscuits, and bake. MARYLAND BISCUITS. 1 quart flour, 1 tablespoonful butter, 1 tablespoonful lard, 1 teaspoonful salt, 1 cup cold water. Siſt the salt and flour together, and rub the lard and but- ter well in with the hands; then mix gradually with the water until you have a very stiff dough. Knead this well for fifteen minutes; then beat hard with a rolling-pin for half an hour. At the end of this time the dough should begin to blister and should be light and puffy. Roll the dough out rather thin, cut with a round biscuit-cutter, pick with a fork, put in a baking-pan (not so as they will touch each other), and bake for twenty-five minutes, until a deli- cate brown. If properly made, these biscuits should be extremely nice. CRISP BISCUIT. 1 pound flour, 1 egg, 1 tablespoonful Milk enough to make a butter, stiff dough. Knead it long and well; then beat it thoroughly, roll thin, cut with a small round biscuit-cutter, pick with a fork, and bake a light brown. AUNT BETSEY'S SODA BISCUIT. 1 quart flour, 1 tablespoonful lard, } tablespoonful soda, 1 teaspoonful salt, pint buttermilk. Rub the soda and the salt into the flour and siſt well to. gether; rub the lard with the flour; make a hole in the 212 The Warm Springs Receipt- Book. centre of the flour, pour in the milk a little at a time, and mix until all is used up. Knead the dough well until per- fectly smooth. Roll the dough half an inch thick, cut the biscuit with a round cutter, and bake in a quick oven. ZEPHYR WAFERS. Make a very thin batter. One pint of sifted flour, one pint of milk, a piece of butter the size of a walnut, the same of lard, salt to the taste. Bake in wafer-irons. COFFEE BISCUIT. 2 cups sour cream, 1 teaspoonful soda, 3 pints flour, 1 cup warm water, 13 cups butter, salt. Dissolve the soda in the warm water; add to the cream; mix with the butter; beat in gradually the flour; mix and knead well. Then roll out the dough as thin as possible, cut into small biscuits the size of a fifty-cent piece, and bake in a quick oven for six or eight minutes. WAFERS. Make a rich dough, using half butter and half lard, salt to the taste, and milk enough to make a medium stiff dough. Knead it well, roll very, very thin, and bake in closely-fitting wafer-irons. CHARTIES CORN BREAD. 1 pint milk, 1 tablespoonſul butter or 1 pint sour milk, lard, 1 pint cornmeal, 1 small teaspoonful soda 4 eggs, dissolved in little water. Bake in a well-greased baking dish. The Warm Springs Receipt- Book. 213 MOTHER'S CORN BREAD. 1 pint sour milk, 1 teaspoonful soda dis- 1 pint cornmeal, solved in lukewarm 1 small tablespoonful of water, butter, 3 eggs well beaten. Bake in a well-greased deep pan. CORNMEAL PONE. 1 quart cornmeal 3 teaspoonsfullard, well siſted, melted, 1 teaspoonful of water enough to make soft dough. Mix thoroughly and mould with the hands into oblong “pones.” Bake in a well-greased pan quickly a delicate brown. This bread must be broken, never cut, and must be eaten hot. salt, CORN BREAD—No. 1. 1 pint cornmeal, : 1 teaspoonful salt, 1 quart milk, 1 teaspoonful sugar, 1 tablespoonful melted butter. Set the milk where it will get scalding hot while you break and beat the eggs well. Then add the melted butter, sugar, and salt. Then scald the whole with the hot milk. Butter well a “Turk's head,” or deep pans, pour in at once the batter, and bake immediately in a quick oven. CORN BREAD–No. 2. 1 pint cornmeal, 2 eggs, 1 quart milk, salt. Beat the eggs light and add the milk, meal, and salt. Bake in a pan an inch thick. 214 The Warm Springs Receipt-Book. CORN BREAD–No. 3. 1 pint meal, 1 teaspoonful soda, 1 pint buttermilk, 1 teaspoonful lard, 1 egg, salt. Beat the egg, soda, and salt together. Add the milk, then the meal. Put the lard in a pan and heat the pan so hot that it almost burns the lard. Pour the batter in the pan and bake quickly, but let the bread be well done. AUNT DILSEY'S CORN DODGERS. 1 quart cornmeal, lard size of a walnut, salt. Water enough to make the dough stiff enough to form into oblong cakes a little larger than a goose egg with the hands. OWENDAU CORN BREAD. Two cups of boiled hominy. While hot, stir into it a large spoonful of butter (or good lard will do). Beat four eggs very light, and stir into the hominy; then add one pint of milk gradually; then stir in one-half pint of corn- meal. The batter should be the consistency of a rich boiled custard. If thicker, add a little more milk. Bake with a good deal of heat at the bottom of the oven and not too much at the top, so as to allow it to rise. Bake in a deep pan to allow space for rising. It has the appearance when cooked of a baked batter pudding, and when rich and well mixed it has almost the delicacy of a baked custard. KIAH'S CORN BREAD. 2 cups boiled grits, 1 pint milk, 1 cup cornmeal, 2 eggs, 1 tablespoonful butter, or half butter and half lard. Stir the butter and lard in the grits ; beat the eggs with- The Warm Springs Receipt. Book. 215 out separating until light; add half the milk to the eggs, then stir in the meal and beat until very smooth, then add the grits and salt and the remainder of the milk. Pour the batter into a well-greased pan and bake for twenty minutes. SARAH'S CORN MUFFINS. 2 eggs, 1 teaspoonful Cleveland's 1 pint cornmeal, baking powder, 1 heaping tablespoonſul salt to the taste, sugar, milk enough to 1 generous tablespoon make rather a ful melted lard. stiff batter. It is necessary to have the batter stiffer than pound cake batter. Bake in well-buttered muffin pans. CORN MUFFINS. 1 pint cornmeal, 1 tablespoonful butter, 1 cup flour, . 1 tablespoonful sugar, 3 eggs, 1 teaspoonful soda, 1) pints milk, 1 teaspoonful salt, 1 teaspoonful cream tartar. Beat the eggs separately until light. Sift the cream tartar and soda into the meal and four while dry. Melt the butter; add to the milk and eggs; then stir in the meal. . Beat well. Bake in well-buttered muffin pans. CORN BATTERCAKES. 1 pint cornmeal, 1 tablespoonfui butter, 14 pints milk, 3 eggs, salt to taste. Beat the eggs very light without separating, add a part of the milk, then the meal, beating well all the time; then add the butter, melted, the salt, and the rest of the milk. Bake on a hot griddle and serve very hot. 216 The Warm Springs Receipt- Book. WARM SPRINGS HOMINY BREAD-No. 1. 1 pint boiled hominy, 1 light cup flour, 1 quart of milk, 7 eggs, 1 generous tablespoonful butter. Separate the eggs and beat well. Add a little milk to the yolks, then beat in the flour until entirely free from lumps. Then add the remainder of the milk, the hominy, and melted butter. Beat until you have a smooth batter, then stir in the well-beaten whites of the eggs. Turn all in a well greased baking-dish and bake in a quick oven. HOMINY BREAD—No. 2. 1 tumbler hominy, 1 tablespoonful butter boiled very soft, or lard, 1 tumbler milk, 1 teaspoonful salt (not 1 tumbler flour, very heaping), lightly filled, 3 eggs. Stir the butter in the hominy while warm enough to melt it. Separate the eggs and beat well. Add the milk to the yolks, and add very gradually to the flour, then the hominy. Beat the whites to a stiff froth and stir in gently; sprinkle in the salt. Put into a well buttered pan and bake quickly. 3 eggs, HOMINY BREAD–No. 3. 1 cup boiled hominy, 1 pint raw hominy, 1 cup milk, 1 tablespoonful butter. Beat the yolks of the eggs, add the milk, melt the butter, and stir in the cooked hominy. Stir in the eggs and milk, then the raw hominy well washed and drained, then the whites well beaten. Pour into a well-greased pan. Have it about one and a half inches thick. Bake until a delicate brown and is thoroughly done. 218 The Warm Springs Receipl. Book. PUFF MUFFINS. 1 pint flour with a teaspoon- 1 pint fresh milk, ful of salt sifted in it, 3 eggs. Separate the eggs and beat well. Add the milk to the yolks of the eggs and beat this well into the flour. When the batter is smooth and free from lumps stir in gently the whites of the eggs beaten to a stiff, dry froth. Have the batter not thicker than buttermilk ; pour into well.greased muffin pans or rings, and bake in a quick oven. CAROLINA MUFFINS. 8 eggs, salt, 1 quart milk, 1 light pint flour, 1 tablespoonful butter. Beat the eggs separately until very light; add the yolks to the flour and beat well. Then add the melted butter and the milk. When well mixed stir in the whites beaten to a stiff, dry forth. Have the muffin pans well greased and hot. Half fill the pans and bake quickly in a hot oven. ENGLISH MUFFINS. yeast cake, flour to make rather 1 pint milk, a stiff batter, 1 teaspoonſul salt. Let it rise ten hours. When ready to bake stir in two eggs and one tablespoonſul melted butter. Bake on the griddle in rings, turning like pancakes. KATY'S MUFFINS. 2 eggs, 1 cup milk, 2 heaping tablespoons- 2 teaspoonsful cream ful sugar, of tartar, 3 cups flour, 1 teaspoonful soda. Bake quickly in rings and serve immediately. The Warm Springs Receipt-Book. 219 RICE MUFFINS. (Miss Parloa.) 1 pint milk, 2 tablespoonsful sugar, 1 quart flour, 1 teaspoonful salt, 1 pint boiled rice, 1 teaspoonful soda, 3 eggs, 2 teaspoonsful cream tartar. Mix the sugar, salt, soda, and cream of tartar with the flour and rub through a sieve. Beat the eggs and add the milk; stir gradually into the flour; when a smooth, light paste, add the rice. Beat thoroughly. Bake thirty-five minutes in buttered pans. Three dozen muffins can be made from the quantities given. RYE MUFFINS. 1 cup rye meal, 1 cup sugar, 1 cup white flour, 1 teaspoonful salt. Beat two eggs very light without separating; add a cup of milk to the eggs; add the eggs and milk gradually to the meal and flour, beating vigorously all the time; add a teaspoonful of melted butter and a teaspoonful of baking powder. Bake in well-greased muffin pans in a quick oven. POP-OVERS. 3 cups sweet milk, 3 eggs, 3 cups siſted flour, salt to taste. Beat the yolks of the eggs well and add the milk. Then stir in the flour and salt. When you have a smooth batter, free from lumps, then stir in gently the whites beaten to a stiff, dry froth. Have small iron or earthenware cups but- tered and very hot. Fill each cup not quite half full, and bake fifteen or twenty minutes in a very hot oven. RICE BANNOCK. One cup of rice well washed. Cover with cold water and set ever the fire until it has swelled thoroughly and begun The Warm Springs Receipt-Book. 221 from lumps; then add the melted butter. When well mixed and thoroughly beaten, siſt in the batter one tea- spoonful of Cleveland's baking powder. They are to be baked on irons something like timbale moulds. These moulds are held for a few minutes in boiling lard, then dipped immediately into the batter, and again into the boiling fat. When they are a delicate brown slip them from the irons. Dust with powdered sugar and cinnamon, and serve hot. WAFFLES MADE WITH YEAST. 3 pints flour, milk enough to make 4 ounces butter, it the usual consist- 5 eggs, ency of cake batter. 1 cupful yeast, salt to taste. Make it up at night, and set it to rise for breakfast. RICE WAFFLES. 1 pint rice flour, 4 eggs, 8 large spoonsful boiled 1 teaspoonful salt, rice (the rice should a piece of butter the be boiled soft), size of a walnut. 3 cups milk. Mix the butter with the boiled rice while it is warm. Beat the eggs well; mix with the flour; then the other ingredi- ents added. Beat well, and bake in waffle irons. WARM SPRINGS WAFFLES. 1 quart fresh milk, 4 rounding teaspoons- 1 heaping cup of ful Cleveland bak- butter, ing powder sifted 1) pints flour to in the flour. Separate the eggs and beat well; add the milk to the · yolks of the eggs, and stir carefully into the flour; beat 222, The Warm Springs Receipt- Book. well; the batter must be free from lumps and very smooth. Melt the butter, and stir in the salt. Have the whites beaten also to a stiff froth, and stir gently in the batter. The batter should be very thin. HOMINY WAFFLES. i cupful boiled hominy, 12 tablespoonsful rice 1 tablespoonful butter . flour, and lard mixed, salt to taste, 2 tablespoonsful wheat flour. Rub the butter and lard into the hominy; add the flour and a sufficient quantity of water to make a paste. Beat it until very light; then add milk enough to make the batter so thin as that it may be poured into the irons. ALABAMA RICE BREAD. 1 pint rice boiled soft, 6 eggs beaten light, a piece of butter the pint cornmeal, size of a walnut, 1 teaspoonful salt, same quantity lard, 1 pint milk. Beat the ingredients well together, and bake in muffin rings. ROSA'S BUCKWHEAT CAKES. 1 pint buckwheat 3 tablespoonsful liquid yeast flour, or ) cake of Fleischman's 1 cup cornmeal, yeast dissoived in a little 1 cup white flour, milk-warm water. Make this up over-night with milk-warm water. In the morning beat in one half cup of melted butter or lard and two tablespoonsful of molasses. The batter should be thick enough to pour, not drop. Fry on a hot griddle till a deli- cate brown, and serve at once on a hot plate. The Warm Springs Receipt Book. 223 WARM SPRINGS FLANNEL CAKES. 1 quart flour, 2 rounding teaspoonsful 1 pint milk, of Cleveland's bak- 1 teacup butter, ing powder sifted in 3 eggs, the flour. Beat the eggs lightly; stir into the flour and salt; add the milk. Beat well; then add the baking powder. Fry on a griddle. Serve immediately. FLANNEL CAKES. 1 quart sifted flour, 3 eggs, 1 quart milk, 1 cup liquid yeast, 1 teaspoonful salt. Make up over-night to rise. Just before they are baked, mix a teaspoonful of soda with a little water; when thor- oughly dissolved, stir it into the batter. SODA BATTERCAKES—WITHOUT EGGS. 1 quart flour, 2 teaspoonsful soda dis- - 1 quart buttermilk, solved in a little of salt to taste, : the milk. Fry on a hot griddle. Do not let the batter stand very long after the soda is put in. CRUMPETS. 1) pints flour, 1 ounce lard, 1 pint milk, cake compressed 3 ounces butter, yeast, 1 teaspoonful salt. Let the milk become warm ; beat in the flour and salt, and beat very hard ; add the melted butter and lard to- gether, then add the yeast dissolved in a little warm water. Put it in a warm place to rise until very light. Place well- 224 The Warm Springs Receipt- Book. greased muffin rings on a hot griddle, fill the rings not more than half full, bake until brown on one side, then turn and brown on the other side. These must be put aside until wanted, then they must be toasted on both sides. Butter and serve on a hot plate. HOMINY FRITTERS-For BREAKFAST. Take one pint of boiled hominy; add to it while warm a tablespoonful of butter and a gill of cream; beat until very light four eggs; add to the eggs four tablespoonsful of sifted flour, then stir in the hominy; add salt to the taste Drop the batter by spoonsful into boiling lard; cook until a deli- cate brown, and serve very hot. -- -- APPLE FRITTERS. Peel and core twelve apples; cut in round slices not very thick; put them in a bowl as you cut them, sprinkle libe- rally with sugar, and dust with powdered cinnamon; con- tinue this until the apples are all sliced, then pour over them a cupful of wine; let them stand in a cool place for at least an hour. Make a batter by using two gills of flour, one gill of milk, a tablespoonful of butter, an egg, and the grated rind and juice of a lemon. Dip each piece of apple in the batter, fry in boiling lard or cottolene a golden brown; take from the frying-pan and drain on a folded napkin. Send to the table very hot with powdered sugar sifted over them. BELL FRITTERS. 1 quart flour, 2 pieces butter size 1 quart water, of a hen egg, 6 eggs. Put the water and butter on to boil; after it has boiled stir in the flour very smoothly. Let it remain on the The Warm Springs Receipt- Book. 225 : fire a short time; stir it all the time, that it may not stick to the pan or become lumpy. Take from the fire and turn into a bowl; add the eggs one at a time, beating all the time, until the eggs are all in and the batter is very light. Put a quart of lard into the frying-pan; when it boils, drop a small piece of the batter in and fry a delicate brown. Serve very hot, with wine sauce. BANANA FRITTERS. Take six ripe, firm bananas; peel and cut half in two, and slice each half in two pieces. As you cut them, lay in a dish, and sprinkle granulated sugar on each layer of bananas. Continue this until all the bananas are peeled and sliced; then pour over them four tablespoonsful of sherry wine, and let them stand in a cool place for an hour or more while you make a batter, when time to cook them, of, 1 pint flour, 1 cup milk, 4 eggs, 1 teaspoonful salt, 2 tablespoonsful butter. Have the boiling lard ready; dip each piece of banana into the batter, and fry a delicate brown. Serve imme- diately with wine sauce. CREAM FRITTERS. Use for these- . 1 quart rich milk, 1 cupful sugar, 13 cupsful almonds blanch- 1 siltspoon of salt, ed and chopped fine, 6 eggs well beaten, 1 generous tablespoonful 2 tablespoonsſul butter, flour. Put the milk into a double boiler on the fire; rub the butter and flour together, and stir into the milk. As soon as it is smooth add the other ingredients, and mix well ; then stir in the well-beaten eggs. When done, spread on The Warm Springs Receipt. Book. 227 that this batter should be well beaten; if it is, the fritters will rise to twice the size of the batter when dropped into the boiling fat. After the batter is well beaten, set it away in the ice-box for two or three hours. Drop small table- spoonsful of the batter into boiling fat and fry a golden brown. Lift them carefully from the boiling fat with a skimmer and lay them on soft brown paper to drain. Serve with an orange sauce poured around the fritters. TAPIOCA CAKE WITH APPLE JELLY. 4 pound tapioca, 3 eggs, 1 pound sugar, grated rind and juice 2 ounces butter, of a lemon, 3 pints milk, a little salt. Soak the tapioca for several hours in water enough to cover it; put the milk and sugar in a double boiler and set on the fire. When the milk is scalding hot, stir in the tapioca, and let it cook until the tapioca is tender, then beat well the eggs, and when the tapioca is well done stir in the eggs and butter, cook for a very few minutes, remove from the fire, and put in the salt and lemon rind and juice. Put this mixture in a baking-dish and spread a thin layer of apple jelly on top; put into the stove for a few minutes. Dust the top lightly with powdered sugar and serve in the baking-dish. PEACHES A LA CONDÉ. Take a can of California peaches—all the fruit—and drain each piece of peach well. Fill a fancy mould or an indi- vidual mould with hot boiled rice, and set aside, while you boil the syrup from the can, and to each pint of the syrup allow a gill of sherry wine; turn the mould of rice out on a flat dish, arrange the peaches around and on top, and pour the hot syrup over the dish and serve. The Warm Springs Receipt-Book. 229 RAGLETS. One pint of water, three ounces of butter ; put together in a double boiler and set on the range where it will boil rapidly; then stir in one pint of pastry flour and stir con- stantly until the mixture becomes smooth and leaves the side of the boiler in one ball, as it were. Turn this into a bowl, and as soon as it becomes cool enough add six eggs, beating in one at a time until all six are in, and be sure the mixture is perfectly smooth and free from lumps. Put the mixture in a pastry bag and squeeze out into a kettle of boiling lard or cottolene, twisting into any fancy shapes you choose. When a delicate brown and well done remove from the kettle with a skimmer; drain on soft brown paper, dust with powdered sugar and cinnamon, and serve immediately. D'ARTAR’S DE PECHES OR PEACH COBBLER. Make for this a flaky pie paste, using twelve or thirteen ounces of butter to a pound of flour. Roll into sheets not too thin ; cover with peaches chopped a little and sweetened. Spread the peaches over the sheet of pastry. Roll up, be- ginning at one side and rolling over and over until the sheet of pastry is all rolled up; place in a baking-pan in which has been sprinkled a little brown sugar and butter rubbed together, and a little water has been poured. Bake the cobbler for three-quarters of an hour. When about half done brush over the rolls with egg and water, and throw granulated sugar over it. Put back and bake a light golden brown. Serve with a delicate caramel or wine sauce. 230 The Warm Springs Receipt-Book. 232 The Warm Springs Receipt- Book. Sandwiches. CHICKEN SANDWICHES. Boil a chicken until well done and tender. Take all the meat from the bones, and when cold pass it through a meat chopper until it is very fine. Season this well with salt and white pepper, a little melted butter, and a few spoonsful of cream. Cut the bread very thin and butter each slice, then spread a buttered slice of bread with the chicken mixture, lay on this another slice of buttered bread. Trim off the crust; a slight pressure will cause the slices to adhere to each other. EGG SANDWICHES. Rub to a smooth paste the hard-boiled yolks of twelve eggs. Add gradually, rubbing all the time, three table- spoonsful of melted butter, one tablespoonful of cream. Season with salt and cayenne pepper to the taste. Have the paste just as smooth as possible ; spread on very thin slices of buttered bread. Place two slices of buttered bread together, and carefully trim off the crust. Cut into any shapes you choose. HAM SANDWICHES–No. 1. 2 cups grated ham, } teaspoonful mustard, 4 eggs (yolks only), 2 teaspoonsful lemon hard boiled, juice, pound butter. Rub the butter and yolks of the eggs into a smooth paste, mix with the other ingredients ; season to the taste with salt and pepper; cut the slices of bread very thin, spread them with the mixture, and turn two slices together. 234 The Warm Springs Receipt- Book. HAM SANDWICHES—No. 2. Grate the ham, leaving out every bit of fat and fibre; cut bread very thin, and butter; spread with the grated ham and put another piece of buttered bread on it. The crust of the bread should be nicely trimmed off. Tongue can be used instead of the ham. CHEESE SANDWICHES. } pound rich cheese, 2 tablespoonsful fresh grated, butter, a dash of cayenne pepper. Rub these together and spread on thin slices of buttered bread; then place on that a slice of buttered bread. SARDINE FINGERS. Wipe the oil from the sardines, scrape off the skin, split them in two, and remove the bone; dip each half into a remoulade sauce. Have very thin slices of bread lightly buttered; place the two pieces of sardine on the bread, place another slice on top, press gently together, and cut the sandwich into two fingers lengthwise with the fish. LETTUCE SANDWICHES. Spread thin slices of bread with seasoned mayonnaise dressing. Put between the slices, from which the crust should be removed, small crisp lettuce leaves. Be sure to trim and shape the sandwiches before putting in the lettuce, that it may not have to be cut, and serve the sandwiches as soon as possible after preparing. CELERY SANDWICHES–No. 1. Take the plumed tops of young white celery, wash care- fully and drain. Spread thin slices of bread, as directed for lettuce sandwiches, using the celery tops in place of lettuce. The Warm Springs Receipt-Book. 235 CELERY SANDWICHES—No. 2. Take the well-bleached part of two heads of celery; grate or chop it very fine ; mix with a little mayonnaise dressing, just enough to hold it together; slice the bread very thin and butter lightly with the best of butter; then spread a layer of the grated celery; then place another piece of but- tered bread on the celery. PATÉ DE FOIE-GRAS SANDWICHES. Open the paté de foie-gras; put on a plate or dish and carefully remove all fat. Mash the paté into a very smooth paste, adding a few spoonsful of melted butter, a little salt, and a dash of cayenne; when this becomes a soft paste cut thin slices of bread, spread the slice with a layer of paté, and then place another slice of bread on it. The paté is so rich it is not necessary to butter the slices of bread. PEANUT SANDWICH. Take a quart of freshly parched or roasted peanuts, grind or mash them up well ; add a few tablespoonsful of sherry wine or old port ; mix this to a paste. Cut your bread very thin, spread with fresh butter, then put on a layer of the peanut and sherry, put on another slice of thin bread which has been buttered, and you have the most delightful and fashionable sandwich. Or, if you prefer, you can use a few tablespoonsful of mayonnaise dressing instead of the wine. CHESTNUT SANDWICHES. Boil until thoroughly done French chestnuts, then peel and rub them through a sieve; season them generously with fresh butter and a little salt; add the best sherry wine to make into a paste. Slice the bread very thin, and butter well; then spread a layer of the chestnuts on the buttered bread and place thereon another slice of the buttered bread. 236 The Warm Springs Receipt- Book. WALNUT SANDWICHES. Crack and pick out the walnuts; be careful to have no bits of the shell mix with the walnuts. Chop or grind the walnuts until very fine; mix with a delicately-made mayon- naise, in which lemon juice is used instead of vinegar. Cut the bread very thin, butter the slices, and spread a thin layer of walnuts and mayonnaise on the slice of bread; then carefully place a thin slice of bread on it. Stack them neatly on a plate. CHICKEN-AND-ALMOND SANDWICHES. Take the white meat of the chicken and chop it very fine. To a pint of the chicken take three-quarters of a pound of almonds; blanch them and chop very fine. Mix together into a smooth paste with thick cream; add a tea- spoonful of salt and a quarter of a teaspoonful of white pep- per. Cut the bread very thin, and butter the slices; then spread with the chicken and almond; lay on this another slice of bread. Trim the crust carefully away. CHICKEN SANDWICHES. Steam a chicken until done and very tender, remove all the meat from the bones, and run the meat through the meat-chopper. Have blanched and beaten very fine six ounces of almonds. Mix the meat of the chicken and the almonds together, and season to the taste with salt and white pepper. Have a spoonful of butter very soft, but not melted; mix with the chicken, and add cream enough to make into a paste to be easily spread on the thin slices of bread. Cut the bread, but do not butter the slices; spread the slice, which should be very thin, with this mixture; then place on it another thin slice of bread. The Warm 237 Springs Receipt-Book. ORANGE SANDWICHES. Take the orange marmalade from the jar and work it well with the least bit of melted butter or cream; slice the bread very thin and butter; then spread the bread with the orange marmalade and put on it another slice of buttered bread. FIG SANDWICHES. Cut the figs open and take out every particle of the soft part, leaving every bit of the skin. Work this well with a little cream until you have a perfectly thin paste. Cut thin slices of bread, butter, and spread with the paste of figs. Roll the sandwiches and tie them with “daisy” ribbon. 238 The Warm Springs Receipi-Book. Pastry and Pies. PUFF PASTE. (Miss Parloa.) 1 quart sifted flour, 1 tablespoonful sugar, 2 cupsful of butter 1 level tablespoonful packed solid, salt, about 14 cupsful ice-water. Work the butter in a pan of cold water until it is light and waxy; then put it between the hands to remove all water. Divide it into four thin cakes; spread them on a towel, and lay them on the ice. Put the flour, salt, and sugar into a bowl; on a firm table put the pastry-board, rolling pin, a cake knife, a plate with a little flour for dredg- ing, a soft towel, a dripping pan, and two shallow cake pans. The three pans must be water-tight. Put four pounds of ice into a canvas bag and pound it until it is almost as fine as snow. Half fill one of cake pans with this, and put the remainder into the dripping pan. Set the cake pan filled with ice into the empty pan; place these in the dripping pan and put them in the refrigerator or in a cold room. This is for chilling quickly. Now break one of the cakes of butter, and rub it quickly into the flour, always keeping plenty of four between the hands and the butter. Add the ice-water a little at a time, stirring with a knife. When a smooth ball of paste is formed, sprinkle the board lightly with flour, and turn the paste on it. Beat it lightly with the rolling-pin, lifting it and tossing it back on the board after two or three strokes of the pin; then roll the paste down until about half an inch thick, keeping it as near the shape of a square as possible. Take one of the 240 The Warm Springs Receipt-Book. cakes of butter from the refrigerator and cut it into bits; spread these over the paste, and sprinkle lightly with flour. Fold as before, and roll again; then spread another cake of the butter as before. Sprinkle with flour, and fold. Roll down to about an inch in thickness; place, the paste into a thin napkin, and lay this in the empty cake pan, which has been kept between the two pans of ice. Let the paste chill for twenty minutes; at the end of that time, roll it down to the thickness of one-fourth of an inch. Fold it as described before, and roll it once more; now add the last of the butter, and roll and chill as before. When it has been chilled for twenty minutes, take it to the board again and roll it down twice, each time having it about one third of an inch or less in thickness. After the second rolling, fold it in the middle, and then double it; roll it gently until it is about the size of the pan in which it is cooled, being careful to have it equally thick in every part. Place it in the pan, and let it chill for one hour or more. It is now ready for use. PLAIN PASTE. 1 quart flour, 1 pound lard, pound butter, salt and ice-water. Wash the butter well and place it on ice ; sift the flour and salt together in a bowl ; rub the lard in the flour and mix it up with the ice-water gradually. Dust the board and pin lightly with flour; put the paste on it and roll from you until you have a thin sheet. Take the butter from the ice and break into small pieces all over the sheet of pastry. Sprinkle all over the sheet of pastry and butter with flour ; fold the sides, then the ends, and roll from you again ; fold the same way and roll out again. Do this four times, then fold, lay on a plate, cover with a napkin and stand on the ice for some hours. The Warm Springs Receipt. Book. 241 APPLE PIE. Peel and core the apples ; cut into quarters. Put into a saucepan with a little water. Cook until they are tender and can be easily pressed through a colander. Sweeten to the taste, flavor with grated nutmeg or ground cinnamon, as preferred, and while the apples are hot stir in a small piece of butter for each pie. Line the pie-plate with the best of pastry; and when the apples get cool fill the crust with the apples, and cover with the pastry. APPLE MERINGUE PIE. Peel and slice good cooking apples, leaving out the core; stew with just water enough to prevent burning. When done, press through a colander, add two ounces of butter, one gill of cream, sugar to the taste, and a grated nutmeg or (if preferred) a little ground cinnamon; add the yolks of two eggs well beaten. Line a pie plate with puff pastry, fill with the apple mixture, and bake it. Make a meringue of the whites of the two eggs, two tablespoonsful of pow- dered sugar, one tablespoonful of water, and a teaspoonful of lemon juice. Spread the meringue over the apple pie, return to the oven, and bake a delicate brown. MORAVIAN APPLE PIE. Peel and core a dozen medium sized apples, put into a saucepan with the juice of a lemon and half the rind grated, two cups of granulated sugar, and water enough to cover the apples; cover the saucepan and simmer until the apples are quite tender. Spread the bottom of the pie dish with apple marmalade, lay the apples in carefully, taking care to fill all the cavities with the marmalade. Cover the pie dish with a rich pastry, and bake in a quick oven. Serve with rich cream. 242 The Warm Springs Receipt-Book. SLICED APPLE PIE. Line a deep pie plate with puff paste, peel and core the apples, and slice very, very thin. Put in a layer of apples, sprinkle thickly with sugar, and grate a little nutmeg; then another layer of apples, and then the sugar and nutmeg, and so on until the pie plate is full; add a tablespoonful of water. Cover with a top crust, and bake in a moderately quick oven. BLACKBERRY PIE. Pick over the berries carefully; have the pie pans lined with pastry; fill with the berries, putting in as many as you can; cover thickly with sugar, and use a little water to moisten the sugar. Cover with a top crust, and bake in a · moderate oven. BLACKBERRY TARTS—No. 1. Crush the berries as for jam; stew with half the quantity of sugar. After the berries have boiled for thirty minutes mix two tablespoonsful of flour with a little water until very smooth, stir in the berries, and cook a few minutes longer. Let the berries get cool, and fill the pie pans, lined with puff paste. Bake without an upper crust. BLACKBERRY TARTS—No. 2. Crush the berries as for jam; add sugar to the taste. Bake in a pie pan lined with puff paste, but without an upper crust. Make a meringue with the whites of four eggs beaten to a stiff, dry froth, four tablespoonsful of pow- dered sugar, and one tablespoonful of water. Spread the meringue over the tart and return to the oven until the me- ringue is a delicate brown. The Warm Springs Receipt- Book. 243 CREAM CURD PIE. 8 eggs, 2 tablespoonsful butter, 6 heaping tablespoons- 1 pound raisins, ful sugar, 1 quart milk, 1 pint wine. Put the milk on to boil in a farina boiler. When it be- comes scalding hot pour in the wine; stir until it curdles. Separate the whey from the curds and add to the curds the eggs, well beaten; then add the other ingredients, pour into pie pans lined with puff paste, and bake. CHERRY PIE. Have the cherries looked over and carefully picked ; stone them, and have the pie plates lined with puff pastry; put in the cherries, cover thickly with sugar ; add two or three tablespoonsful of water. Cover with a top crust, and bake in a moderate oven. CHERRY TARTS. Stone and stew the cherries, adding a little water to keep from burning, and sugar to the taste. Line a pie pan with pastry, fill with the cherries, and bake without a top crust. CREAM MERINGUE PIE. Make a custard with one quart of very rich milk, the yolks of eight eggs, the whites of two eggs, four table- spoonsful sugar, and a very little extract of orange. Line pie pans, and pour the custard in, and put the pies in the range. While the pie is baking beat up the whites of the six eggs to a stiff, dry froth. Whip in a tablespoonful of cold water, four light tablespoonsful of powdered sugar, and a very little extract of orange. When the pie is done spread the meringue over the pie and return it to the oven a few minutes to brown lightly. 244 The Warm Springs Receipt- Book. CHANTILLY TARTS. (Miss Parloa.) 2 cupsful flour, 1 cup strawberry pre- 1 cupful butter, serves, a scant half cup 1 pint whipped cream, water, 1 teaspoonful salt, the white of one egg. Put the flour, butter, sugar, and salt in a chopping bowl and chop until the butter is thoroughly mixed with the flour, then add the water and continue chopping until smooth dough is formed. Sprinkle a moulding-board lightly with flour, place the dough on it, pound with the rolling-pin, and roll till thin. Fold the paste and pound and roll again, and after doing this the third time set the paste on ice. When it has become thoroughly chilled roll it down to the thick- ness of a quarter of an inch and cut into circular pieces with a large patty cutter; with a smaller tin cut the centres out of these pieces.' Gather up the scraps of paste and roll very thin, and cut out with the large cutter as many pieces as there are rings of paste. Moisten these with the white of an egg and place the rings on them. Bake in a quick oven for twenty minutes, and on removing from the oven fill with the strawberry preserves. At serving time pile the whipped cream on the tarts. DAMSON PIE. Wash and stew the damsons. Just as you are ready to take from the fire add the sugar. Take from the fire, and when they get cool line the pie plate with puff paste, fill with the damson, and cover with pastry, put in the oven, and bake a delicate brown. GREEN GOOSEBERRY PIE. Pick the berries and wash them well ; put them in a pre- serving kettle with a little water, cook until tender; add an The Warm Springs Receipt-Book. . 245 equal quantity of sugar to the berries, cook a little longer, and have your pie pans lined with pastry. Pour in the ber- ries until the pan is quite full ; cover with a top crust and bake a delicate brown. Before serving, cover the top with powdered sugar. RIPE GOOSEBERRY PIE. Wash and pick the berries well. Allow one pint of ber- ries to every pie. Line a deep pie pan with puff paste; pour in the berries, cover with one and a quarter cups of sugar, two tablespoonsful of water, cover with pastry, and bake in a quick oven thirty-five or forty minutes. Before sending the pie to the table cover with powdered sugar. LEMON PIE. 12 eggs, 6 lemons, the juice 2 tablespoonsful butter, strained and melted, grated rind. 1 small cup of cream. Separate the eggs and make the yolks thick with sugar, and beat well; add the melted butter, cream, juice and grated rind of the lemons to the yolks and sugar. Beat the whites to a stiff, dry froth, and stir in genıly to the yolks and sugar. Have the pie plates lined with puff pastry; fill with this mixture and bake. MINCE-MEAT. (A Southern Receipt.) To the meat of four hogs' heads boiled until it drops from the bones and cut fine (not through a meat-chopper), add four pounds of granulated sugar, four pounds of raisins stoned and cut fine, two ounces of ground cinnamon, one ounce of ground cloves, one ounce of ground allspice, one quart of French brandy; mix well together. When pies are made, add a tablespoonful of butter, two tablespoonsful of wine, and one grated apple to each pie. The Warm Springs Receipt-Book. 247 with boiling water enough to cover it. Simmer gently until well cooked. When the meat is cold, chop it very fine; mix the other ingredients with the meat; put in a stone jar and cover closely. This will keep for months. When it is used for pies, it may be necessary to add a little more wine in each pie. ORANGE PIE–No. 1. 3 eggs, 1 tablespoonſul of 1 cup rich milk, butter, 1 small cup sugar, the grated rind and 1 tablespoonful flour, juice 2 oranges. Beat the eggs and sugar well together, sprinkle the flour into it, and beat until perfectly smooth; then add the grated rind and juice of the oranges, the cream, and melted butter. Line the pie plates with puff pastry, fill with the mixture, and bake. ORANGE PIE—No. 2. 4 oranges, . 4 tablespoonsful butter, 4 eggs, 1 tablespoonful of corn 1 cup granulated sugar, starch dissolved in a cup cream, little water. Grate the oranges and squeeze and strain the juice; beat the eggs until light, then add the sugar, the butter (melted), the grated rind and juice of the oranges, the corn starch, and cream. Have pie plates lined with pastry; fill with the mixture, and bake. SLICED SWEET POTATO PIE. Line a baking-dish with puff pastry; parboil sweet pota- toes, peel, and slice lengthways; put into the baking-dish a layer of potatoes, sprinkle thickly with sugar, and put over it small bits of butter, then add another layer of potatoes, 248 The Warm Springs Receipt.Book. sugar, and butter until the baking-dish is almost full; pour over the potatoes one pint of wine, add ground cinnamon, whole allspice, and nutmeg to your taste; cover with a top crust and bake a delicate brown. Serve hot. SWEET POTATO PIE. Boil the potatoes and peel them, rub through a colandar, and to every pint of potatoes take a cupful of rich milk or cream, four eggs beaten separately. Cream a cup of butter and one of sugar together, add the yolks to the sugar and butter and beat well, then stir in the potatoes and beat again. Season with grated nutmeg and a wineglass of brandy. Then gently stir in the beaten whites of the eggs. Line deep pie plates with puff pastry and fill with this mixture ; put into the range and bake. This must have no top crust. POTATO CUSTARD PIE. 1 cup butter, 1 gill cream, 2 cups Irish potatoes, flavor with juice of 2 cups sugar, an orange or lemon, 4 eggs, as preferred. Boil and mash the potatoes until they are as smooth as possible ; add the butter, sugar, and cream ; beat until very light. Separate the eggs and beat well, then mix with the other ingredients. Line pie plates with puff pastry, pour the mixture in, and bake a delicate brown. PEACH PIE. Peel and slice very thin very ripe peaches; allow two peach kernels to each pie ; cut them very fine and mix with the peaches. Line deep pie plates with pastry, fill very full with the sliced peaches, sprinkle them liberally with sugar, put a very little water into each pie, and cover with a sheet of pastry rolled very thin. Put into the oven and bake a delicate brown. The Warm Springs Receipt-Book. 249 PEACH MERINGUE PIE. Peel and slice very thin very ripe, soft peaches, rub them through a colander, and sweeten to your taste. Line rather deep pie plates with rich pastry, fill them very full with the sweetened peaches, place them in the oven for twenty-five or thirty minutes. Beat the whites of two eggs with two tablespoonsful of powdered sugar for each pie; flavor with a little lemon juice. Spread this meringue evenly over the pies, return to the oven, and bake a delicate brown. PUMPKIN PIE. 1 quart pumpkin, 1 quart milk, 1 wineglass brandy, 2 teaspoonsſul ground 6 eggs, well beaten, cinnamon, piece of butter size of 1 teaspoonful ground an English walnut, mace, 1 quart cream, 1 teaspoonful salt. Boil the pumpkin and press through a sieve. Line deep pie plates with puff paste and fill with pumpkin ; put into the oven and bake a delicate brown. This quantity will make four pies. RAISIN PIE. 3 pounds raisins, stoned 2 pounds brown sugar, but not cut, pint vinegar, pint water. Cook all the above ingredients together in a porcelain- lined saucepan until the raisins are well done and tender. Then take from the fire, allow it to cool a little, and add- 1 teaspoonful ground } teaspoonful ground cinnamon, cloves, 1 teaspoonful ground 1 nutmeg, grated, allspice, 1 pint sherry wine. If this is not a rich, dark brown use a little burnt sugar to give it the desired color. 250 The Warın Springs Receipt- Book. RHUBARB PIE–No. 1. Wash and wipe the tender stalks of the rhubarb and cut into inch pieces; slice each piece very thin; line deep pie plates with puff pastry, and fill very full with the sliced rhu- barb; put eight heaping tablespoonsful of sugar over the rhubarb. Cover with pastry and bake in a moderate oven for thirty minutes. RHUBARB PIE—No. 2. Wash the tender stalks of the rhubarb well, cut into small pieces, put into a porcelain-lined kettle with a little water, cover the kettle, and let it simmer gently until it is well done; turn the rhubarb into a bowl and sweeten to the taste; stir the sugar into the rhubarb until it is weil mixed; line deep pie plates with puff pastry, fill with the stewed rhubarb, cover with pastry, and bake in a moderately hot oven for half an hour. TRANSPARENT PIE. (Table Talk.) The grated rind and juice 2 tablespoonsful corn · of 1 orange, starch, 2 ounces butter, 1} củps boiling water, 1 cupful sugar, 3 eggs. Cream the butter, and add gradually to it the sugar; beat until frothy and light, then add to it the corn starch; put the mixture into a double boiler, and add one and a half cups- ful of boiling water; stir until the corn starch is well cooked, take from the fire, and add the three yolks well beaten; be sure to add the mixture to the yolks, not the yolks to the mixture; add the juice and grated rind of the oranges, and having lined your plate with paste, fill it with your filling; then bake very quickly. The Warm Springs Receipt. Book. 251 WHORTLEBERRY PIE—No. 1. Look over and pick the berries very carefully; put them in a porcelain-lined kettle with a little water to prevent their burning; simmer gently a few minutes; sweeten to your taste; line pie plates with pastry and fill with the berries, which must be allowed to cool; dredge with flour, cover with pastry, and bake a delicate brown. Before serving, cover the top with powdered sugar. WHORTLEBERRY PIE—No. 2. Wash and pick the berries well; line a deep pie plate with pastry, fill with the berries, and sprinkle generously with sugar; then cover with a crust and bake a delicate brown. GREEN WHORTLEBERRY PIE.. Wash and pick over the green whortleberries; put them in a porcelain-lined kettle with just water enough to prevent them from burning; cook gently until the berries are very tender; add sugar until they are sweet enough to the taste; take from the fire and let them stand until they are cool; line pie pans with pastry, pour in the berries, dredge with flour, cover with pastry, and bake in a moderate oven until a delicate brown. Before serving, cover with powdered sugar. 252 The Warm Springs Receipt-Book. The Warm Springs Receipt-Book. 253 254 The Warm Springs Receipt-Book. Puddings. APPLE PUDDING. 4 eggs, 1 heaping cupful 1 cup butter, sugar, 1 cupful milk, 2 cupsful grated apple, 1 lemon, grated rind and juice. Beat the eggs until very light with the sugar; add the butter (melted), the milk, apples, rind, and lemon juice. Line two pie plates with very rich pastry; divide this butter between them, and bake a delicate brown. BAKED APPLE PUDDING. Peel and, core twelve apples; stew them in water until they are tender. Take eight eggs; separate them to the yolks; add eight heaping tablespoonsſul of sugar. Beat until very light, and beat the whites to a stiff froth; add one-half pound of butter (melted), the juice and grated rind of two lemons. Put the apples in a baking-dish; pour the custard over them, and bake for one hour. Serve with a liquid sauce. BAKED APPLE DUMPLINGS. Rub one pound of brown sugar, one-quarter pound of butter together as for hard sauce ; season well with ground cinnamon. Make a rich pastry, using one quart of four, a tablespoonful of white sugar, a teaspoonful of salt, sifted well together, with two cups of butter, half cup of lard, and one cup or more of ice-water if needed. Pare and core the apples; fill the place from where the core was taken with some of the sugar and butter. Roll the pastry in thin sheets, slip the apples under the pastry, gather the pastry 256 The Warm Springs Receipt-Book. around the apple and pinch off the pastry underneath. Cover the bottom of the baking-pan with a thin layer of the sauce, place the dumplings on the sauce until the bottom of the pan is covered with dumplings, then pour in the side of the pan a half cup of water, put the pan in a moderate oven and bake until the apples are done and the dumplings are a delicate golden brown. Serve with a sauce made of two pints of boiling water, four cups of brown sugar rubbed up with one cup of butter, two or three pieces of cinnamon bark and boiled until you have a rich, thick syrup. BATTER PUDDING. 8 eggs, 1 quart milk, 1 pint flour. Beat the eggs until very light; add a little milk and then the flour into which has been sifted a teaspoonful of salt. When the batter is very smooth and free from lumps, then add the rest of the flour. Pour the batter into a well- greased pudding mould, be sure the cover is put on securely; then stand the mould in a kettle of boiling water. Boil hard for two hours or more; care must be taken that the kettle is not moved after the pudding is put in, and care must be taken when the pudding is placed on the dish. Serve with strawberry sauce or “hard sauce.” BREAD PUDDING. 1 pound bread 7 tablespoonsful crumbs, sugar, 1 quart milk, 1 tablespoonful 6 eggs, butter. Boil the milk and pour over the bread crumbs; while hot add the sugar and butter, and stir well into the bread crumbs. Mash the bread until smooth; grate a nutmeg into it, and set the bowl aside to cool. When it is time to The Warm Springs Receipt. Book. 257 bake, beat the eggs well and add to the bread crumbs. Pour into a well-buttered pudding dish, and bake a delicate golden brown. Serve with wine sauce. STEAMED BREAD PUDDING. (Table Talk.) Scald one pint of milk; add one cup of stale bread crumbs, one tablespoonful of butter, and one cup of sugar. Mix well, and let it stand until cool. Beat three eggs light without separating; add to the pudding, with one teaspoon- ful of vanilla and a pinch of cinnamon; turn into a greased pudding mould and steam for one and a half hours. If desired, fruit can be added to the pudding, either raisins and currants floured and added with the eggs, or canned cherries or peaches well drained from their syrup. BAKED BLACKBERRY PUDDING. 13 pounds siſted flour, 4 teaspoonsful Cleveland's 1 cup powdered sugar, baking powder, 4 tablespoonsſul butter, 6 eggs—whites only, 2 quarts blackberries. Cream the butter and sugar together, beat the eggs to a stiff froth, sift the flour and baking powder well together, add alternately to the sugar and butter, the milk and flour; then beat in the whites of the eggs, and gently stir the ber- ries; pour into a well-greased pan, and bake in a moderate oven for three-quarters of an hour. Serve with a rich liquid sauce very hot.. BAKED BLACKBERRY ROLL. Make a rich dough and roll it out as thin as you can manage it; spread it with blackberries that have been washed and picked, then roll it and place it in a baking- dish; when you have already spread a hard sauce, made of The Warm Springs Receipt- Book. 259 Sift the baking powder and flour together; dissolve the soda in the cream; beat the eggs well, and add the other ingredients. Bake for one hour in a well-greased baking- pan; or, if preferred, boil it for two hours. Serve with hard sauce. BAKED INDIAN PUDDING. 1 pound brown sugar, 1 teaspoonful soda, 1 pound butter, 3 eggs, 1 pint molasses, cornmeal enough to 1 cup cream, make the batter 2 tablespoonsful ground the consistency of ginger, cake batter. Dissolve the soda in the cream. Bake an hour or more in a well-buttered mould. Serve with wine sauce. COCOANUT PUDDING–No. 1. 1 pound granulated 1 pound grated cocoanut, sugar, pint cream, 7 eggs, 1 lemon, juice and 3 pound butter, grated rind. Cream the butter and sugar well together; beat the eggs until very light; add to the butter and sugar; then stir in the cream, cocoanut, and grated rind and juice of the lemon. Turn into a butiered pudding dish, and bake for some time. COCOANUT PUDDING–No. 2. 1 pound sugar, 1 pound grated 3 pound butter, cocoanut, the juice 1 lemon, 8 eggs. Rub the sugar and butter together until light and creamy; beat the eggs separately. When the yolks are well beaten, add to the sugar and butter; then stir in gently the whites, beaten to a stiff froth. Bake in a well-buttered pudding dish. 260 The Warm Springs Receipt-Book. COTTAGE PUDDING. 1 cup sugar, 1 teaspoonful soda, 1 cup sweet milk, 1 teaspoonful cream of 1 tablespoonful of tartar sifted in 3 butter, cups of flour. Rub the sugar and butter together, beat in the yolks of the eggs, then add the milk and beaten whites of the eggs alternately with the flour; dissolve the soda in a little water and add the last; bake in a well-greased mould. Serve with liquid lemon sauce. GERMAN PUFF PUDDING. 8 tablespoonsful sifted 1 quart rich milk, flour, į pound butter, melted, 8 eggs, 1 nutmeg, grated, 1 teaspoonful cinnamon. In breaking the eggs, reserve for sauce the whites of six eggs Beat the yolks of all and whites of two well together and until they are very light. Mix the milk and melted butter with them; then stir all into the flour and beat until perfectly smooth. Pour into well-greased cups a little over half full. Put in a pan of hot water, and bake one-quarter of an hour. Beat the six whites to a stiff, dry froth; add carefully six tablespoonsful of pulverized sugar and the juice of a lemon. Turn the cups out on a flat dish, and pour the sauce over it. LITTLE PUDDING A LA GRANDE BELLE. (Mrs. Rorer.) Fill greased custard cups two-thirds full with stale bread crumbs. Beat three eggs without separating ; add four tablespoonsful of sugar ; beat again, then add a half cup of milk ; pour over the crumbs lightly ; stand in a pan of boil- ing water and bake in a quick oven for twenty minutes. Turn out, garnish with preserves, and serve hot. The Warm Springs Receipt-Book. 261 LAFAYETTE PUDDING. 1 pint flour, 3 quarts raspberries, 8 eggs, 2 quarts whipped cream, · juice of one lemon, 1 pint powdered sugar, 2 teaspoonsful Cleveland's baking powder. Beat together well the yolks of the eggs, one pint of sugar, and the juice of the lemon. Have the whites of the eggs beaten to a stiff, dry froth, add to the yolks and sugar, then stir in gently the flour. Pour this mixture in a well- buttered pan and bake in a moderate oven for thirty-five or forty minutes. When it is well done turn from the pan on plates. Pick carefully the berries, putting by one quart of the largest and ripest; the remaining berries crush up and add half of the remaining pint of sugar. Try and have all the syrup from the fruit you can. Spread the crushed ber- ries evenly over the pudding and pour on the syrup. Then scatter the whole berries on the top of the crushed berries ; dust evenly with the remaining sugar, and pile the whipped cream on the raspberries. · A delicious dessert can be made somewhat like the above using stale sponge cake for the pudding, and either straw- berries or raspberries for it, and piling the whipped cream on top. NANTUCKET BERRY PUDDING. (Mrs. Henderson's Receipt.) 1 pint grated, cold 1 pound butter, boiled potatoes, 1 teaspoonful salt, 1 pint four, almost any kind berries. Wet these with milk or water to the consistency of soft biscuit dough; roll it; spread with blackberries, raspberries, cherries, or stewed dry berries. Roll, fasten in a cloth, and steam it an hour and a quarter. Serve with any sweet pudding sauce. 262 The Warm Springs Receipt-Book. NEW CENTURY PUDDING. (Mrs. Rorer.) 1 cup suet, 1 cup currants, 1 cup sugar, 2 eggs, 1 cup milk, teaspoonful salt, 3 cups flour, 1 teaspoonful cin- 1 cup raisins, namon, 1 teaspoonful baking powder. Shred and chop the suet fine; stone the raisins; pick, wash, and dry the currants; beat the suet, sugar, and yolks of the eggs together until very light; then add the milk and flour. Beat until smooth; add the spices, salt, and whites of the eggs well beaten; then add the baking powder; mix well; add the fruit well floured; turn into a greased mould, and boil constantly for three hours. Serve hot with wine or hard sauce. PEACH PUDDING. Peel and slice very thin one quart of very ripe peaches. Make a custard of, 1 generous cup white 1 quart rich milk, sugar, 4 eggs, 2 tablespoonsful flour. Put the milk on to boil in a double boiler ; sift the sugar and four together, and beat the yolks of the eggs, the sugar, and flour well together. When the milk becomes scalding hot pour in the yolks and sugar, stir constantly un- til the eggs and flour are cooked, then take from the fire. Place the sliced peaches in a pretty pudding dish in which it is to be served; pour the custard over it. Make a meringue of the whites of the eggs and a half cup of pow- dered sugar, spread evenly over the pudding, put in the oven, and brown a delicate brown. Set it in the ice-box, and serve it very cold. The Warm Springs Receipt-Book. 263 BAKED PEACH DUMPLINGS. Make a very rich dough; roll out quite as thin as you can work with; cut into round pieces the size of a saucer; peel very ripe cling-stone peaches; cut from the stone in as large pieces as you can, place three or four pieces of peach on a piece of pastry; put in among the peaches a bit of butter the size of a hazelnut, and dredge well with brown sugar; draw the edges of the pastry well together until you form a comely dumpling; rub together a tablespoonful of butter and a cup of. brown sugar, with a teaspoonful of ground cinnamon; spread this very thickly over the bottom of a baking-dish; place the dumplings on the sugar and butter and pour in one side a little water; put the pan in the oven and bake slowly, basting it now and then with a thin syrup. Serve with a rich sauce made with half a cup of butter and two cups of brown sugar rubbed together; have a pint of water boiling in a saucepan; add the butter and sugar and a small piece of cinnamon bark; boil until you have a rich syrup. PLUM PUDDING–No. 1. 1 pound suet, shredded 1 pound candied orange fine, peel, cut fine, ů pound bread crumbs, 1 lemon, grated rind 4 pound flour, and juice, 1 pound raisins, stoned nutmeg, grated, and cut fine, 4 teaspoonfulcinnamon, 1 pound currants, washed } teaspoonful cloves, and dried, 1 teaspoonful allspice, 1 pound citron, shredded 1 pint brandy, fine, 6 eggs. Mix the dry ingredients together, then add the eggs one at a time, beating hard all the time; add the rum. Dip a strong cloth in hot water, rinse and sprinkle well with flour. 264 The Warm Springs Receipl-Book. Turn the mixture in the cloth, carefully gather the cloth to- gether, allow room for the pudding to swell, and tie with a strong cord. Put the pudding in a kettle of boiling water and boil for five hours. When ready to serve take from the fire; wait a few minutes after removing from the water, then turn out of the cloth on a flat dish, pour a pint of the best rum over the pudding. Just as it is taken to the table touch the rum with a lighted taper, and send to the table in blue flames. Serve with hard sauce. PLUM PUDDING–No. 2. 1 pound raisins, stoned 1 teaspoonful cinnamon, and cut fine, 1 grated nutmeg, 1 pound currants well teaspoonful ground washed and dried, mace, 1 pound citron shredded teaspoonful ground very fine, cloves, 1 pound suet shredded 1 gill brandy, fine, 1 gill sherry wine, * pound candied orange 9 eggs beaten in one peel cut fine, at a time, 1 lemon, grated rind and 2 apples peeled and juice, chopped very fine, 1 pound bread crumbs. When well mixed and thoroughly beaten, pour the pud. ding into a cloth that has been dipped into very hot water and then well floured. Allow abundance of room for the pud- ding to swell. Tie securely, and put in a kettle of boiling water, and boil for four hours. Turn the pudding out on a flat dish, having sprinkled the dish with powdered sugar before turning the pudding out. Pour over the pudding a pint of rum; set a lighted taper to the rum, and take it burning to the table. The Warm Springs Receipt-Book. 265 PLUM PUDDING–No. 3. 1 pound raisins stoned 12 eggs, and cut fine, 3 pint brandy, 1 pound currants washed 1 grated nutmeg, and dried, 1 teaspoonful each of 1 pound citron shredded mace, cinnamon, fine, and cloves, 1 pound flour, 1 pound sugar, 1 pound butter. Separate the eggs; beat the yolks and sugar well together; cream the butter and flour together; beat the whites to a stiff froth. Flour the fruit well, and mix as you would fruit cake. Dip the cloth in hot water; ring out, and dust thickly with flour. Put the pudding in the cloth; tie se- curely, allowing room for the pudding to swell. Put into a kettle of boiling water, and boil for five hours. Serve with hard sauce. PLUM PUDDING–No. 4. 1 pound raisins, stoned 1 pint milk, and chopped fine, 1 cup brandy, 1 pound currants, grated rind and juice 1 pound bread crumbs, of an orange, 3 pound flour, 1 nutmeg, grated, pound sugar, 1 teaspoonful each of 1 pound suet, cinnamon, mace, 8 eggs, and cloves. Beat the eggs and sugar well together; add the other in- gredients; four the fruit and add. Dip the pudding cloth into boiling water, wring out, and sift flour over it; tie up in the cloth, allowing room for it to swell. QUEEN ESTHER'S TOAST. Make a batter of one pint of milk, three eggs, and four tablespoonsful of brown sugar; cut slices of baker's bread 266 The Warm Springs Receipt- Book. half an inch thick; dip each slice of bread into the batter, and when it is thoroughly covered with the batter fry it a delicate golden brown in butter. Serve it with a syrup made of one pint of water, one cup of granulated sugar, and a few pieces of cinnamon bark boiled in it. SPONGE ROLY-POLY. (Miss Parloa.) 1 quart stewed, sweetened 1 cupful flour, and flavored fruit, 1 teaspoonful baking 3 eggs, powder, 1 cupful sugar, the juice of 1 lemon. Mix the baking powder and flour, and rub the mixture through a sieve; beat the yolks of the eggs, the sugar, and the lemon juice together; then add the whites of the eggs beaten to a stiff froth, and finally add the flour; spread the mixture over a large buttered pan and bake in rather a slow oven for twenty minutes. On taking from the pan cut off the crusty edges; now spread the fruit over the cake. Serve with hot syrup flavored with fruit juice or wine, or the pud- ding may be served with plain or whipped cream; if whipped cream is used, heap it around the pudding. lard. WHORTLEBERRY ROLL. 1 quart flour, 1 teaspoonſul salt, 3 teaspoonsſul Cleveland's 2 cupsful milk, baking powder, siſted } cupful butter or together, Make up the dough and roll it out thin on the board; spread a cupful of butter on it; sprinkle with flour. Fold and roll thin again; then cover the sheet thickly with the whortleberries which have been washed, picked, and dried. Roll it up, pinching the ends of the pastry well together. Put in a pudding cloth; tie the ends securely; drop into a The Warm Springs Receipt-Book. kettle of boiling water, or it may be cooked in steamer if preferred. Cook an hour or a little more. They are not so good if left to stand after they are done. Serve with hard sauce, or a rich liquid sauce can be used, if preferred. FROSTED. RICE PUDDING. 1 cup rice, 1 lemon, the grated rind 3 pints milk, and juice, 4 eggs, 12 tablespoonsful sugar. Boil or steam the rice in the milk until it is tender; add a little salt. Separate the eggs, and beat the yolks well; add to them four tablespoonsful of the sugar and the grated rind of the lemon; stir into the rice and milk. Put in a pudding dish, and bake a few minutes; then spread the top with a frosting made of the whites of the eggs beaten to a stiff, dry froth; add to them the remaining eight spoonsful sugar and the juice of the lemon. Return the dish to the oven till the frosting is a delicate brown. RICE PUDDING. Take four tablespoonsful of rice and wash it well. Put it in a baking-dish, pour on it one quart of milk, two table- spoonsful of granulated sugar, and a little grated nutmeg, or a little grated cinnamon, if preferred. Place the pan in the stove where it will cook slowly. When the rice begins to swell, then stir it, or, rather, keep the crust stirred down until the last few minutes. Serve it very cold. SPONGE CAKE PUDDING. Two pounds of sugar, two dozen eggs—the yolks beaten with the sugar until very light and the whites beaten to a stiff, dry froth; stir in one pound of siſted flour gently, then the whites of the eggs; flavor with the grated rind of a lemon. Pour into a pudding mould and boil steadily for two hours. Serve with hard sauce. The Warm Springs Receipt-Book. 269 gradually, beating all the time; when light and creamy, add the wine a little at a time; when all is beaten smooth, place the bowl in a basin of hot water, stir until the sauce is smooth and creamy-no longer. This is greatly improved by being made at least twelve hours before it is used, and being put on ice until it is used. TAPIOCA PUDDING–No. 1. Take eight tablespoonsful of tapioca, cover it with tepid water and let it soak for several hours. Beat four eggs with- out separating and four tablespoonsful of sugar together until very light. To this add a tablespoonful of butter, .. melted, one pint of milk, and a pinch of salt. Then add this to the tapioca, stir until mixed, turn into a pudding dish, flavor to the taste, and bake in a quick oven. TAPIOCA PUDDING–No. 2. Cover one cup of tapioca with cold water, let it soak for six hours; then put into a porcelain kettle and pour one pint of boiling water over it; let it boil a few minutes. Pare and core some apples and place them in your pudding dish. Fill the cavity where the core was removed with sugar and the grated rind of one lemon. Pour the tapioca over the apples and bake until done. Serve with pudding sauce. STEAMED RASPBERRY ROLL. 1 quart flour, 1 teaspoonful salt, 6 ounces of butter, 2 cups milk, 1 tablespoonful sugar, 3 quarts raspberries, 3 teaspoonsful Cleveland's baking powder. Mix the flour, sugar, salt, and baking powder together and sift more than once; then chop the butter in the flour, add the milk, and work into a smooth dough. Roll out the dough till about half an inch thick or less, spread the berries 270 The Warm Springs Receipt-Book. carefully over the dough, being careful not to let the berries come near the edge; roll the dough, being careful not to let the berries reach to the edge ; press the ends of the roll well together. Select a pan that will fit in your steamer, grease it well, lay the roll in the pan, cover it with a folded napkin, and set the pan in the steamer over boiling water ; steam for two or three hours. Serve with hard sauce; or, if preferred, a rich liquid sauce. The Warm Springs Receipt. Book. 272 The Warm Springs Receipt- Book. The Warm Springs Receipt-Boor. 273 274 The Warm Springs Receipt-Book. Pudding Sauces. APRICOT SAUCE. } can apricots rubbed 1 even tablespoonful through a colander, flour, 1 even tablespoonful 1 cup powdered sugar, flour, whites of two eggs, 2 cups cream, 1 teaspoonful lemon juice. Put the cream in a double boiler; rub the flour smooth with a little cold water, and stir into the boiling cream. Stir until it thickens. Mix the sugar with the apricots, and then add the lemon juice. Stir into the cream; then add the whites of two eggs beaten to a stiff froth. BRANDY SAUCE. 2 cups sugar, 2 cups water, 1 tablespoonful corn starch, nutmeg, grated, 3 tablespoonsful brandy. Put the sugar and water in a saucepan over the fire to simmer. Mix the corn starch with a little water until quite smooth; then add to the sugar and water. Stir constantly until the corn starch is quite done; then add the brandy and grated nutmeg, and serve. CINNAMON SAUCE. 2 cups granulated sugar, 2 inches cinnamon 3 cups water, Put the sugar, water, and cinnamon bark on the range where it will cook gently until you have a smooth syrup. This, as simple as it is, is particularly nice for Queen Esther's toast and for peach cobbler. 276 The Warm Springs Receipt- Book. CREAMY SAUCE. 1 cup butter, 1 cup cream, 1 cup powdered juice and grated rind sugar, of a lemon. Wash and cream the butter well; beat into it gradually the sugar. Beat until very light and creamy; then add carefully the cream, lemon juice, and rind. If the sauce looks curdled, as it may when the cream and lemon juice is added, place the bowl in a basin of boiling water and beat the sauce until it becomes smooth, not a minute longer. FOAMY SAUCE. } cup butter, whites of two eggs, 2 cups powdered pint boiling water, sugar, 3 pint wine. Wash the butter and cream it well with the sugar; add, one at a time, the unbeaten whites of the eggs; when ready to serve, add the wine and boiling water; put the bowl into a basin of boiling water, and beat vigorously until light and foamy. Serve immediately, or it will lose its lightness. HARD SAUCE. 3 cups powdered sugar the whites of two eggs (sifted), unbeaten, 1 cup butter, 2 wineglasses of pale } gill cream, sherry wine, } nutmeg grated. Wash the butter and cream it well; gradually add the sugar and cream; then, a little at a time, the whites of the eggs, beating it hard all the time; when very light, add the wine. Put the sauce in a fancy glass dish and grate the nutmeg over it. The Warm Springs Receipl-Book. . 277. WINE SAUCE. 2 cupsful granulated 1 pint boiling water, sugar, 2 gills madeira wine, 1 generous tablespoon } nutmeg, grated, ful butter, 1 egg. Rub the sugar and butter well together. Put the boiling water in a saucepan, add the sugar and butter to it, let it boil together, stirring frequently. After it has boiled set it from the fire while you stir in carefully the beaten egg, then put it back on the fire, and let it stay until the egg is cooked; then add the wine and grated nutmeg, and serve hot. STRAWBERRY SAUCE-For PUDDINGS. 2 cups powdered sugar 1 quart very ripe straw- (sifted), berries, } cup butter, 1 gill cream (whipped), juice of half lemon. Cap and wash the strawberries, but in washing them just dip a few at a time in the water, and do not let them be in the water a minute ; drain well, and mash the berries up; strain through a cheese cloth. Cream the butter and sugar well together, add the whipped cream, and very gradually add the juice of the strawberries, then the lemon juice; beat until well mixed and very smooth, then set on the ice for an hour or two. CARAMEL SAUCE. (Mrs. Rorer.) 1 cup granulated sugar, 1 cup water. Put the sugar into an iron saucepan, stir with a wooden spoon over a quick fire until the sugar melts and turns an amber color, then add the water; let it boil two minutes, and turn out to cool. 278 The Warm Springs Receipt-Book. LEMON SAUCE. 2 cups granulated sugar, 2 cups boiling water, cup butter, 1 lemon. Rub the butter and sugar together to a cream; put the boiling water in a saucepan on the fire, and when it boils stir in the sugar and butter; slice the lemon and put in the saucepan; let all boil together until you have a smooth, rich syrup, and serve with the pudding. This sauce seems particularly suited for cottage pudding. An orange sauce can be made in the same way. The Warm Springs Receipt-Book. 279 280 The Warm Springs Receipt-Book. Bavarian Creams, Custards, etc. APRICOT BAVARIAN CREAM. 1 quart cream, 1 box gelatine, 1 quart can apricots, 1 pint cold water, 1 cup sugar, the juice of 1 lemon. Let the gelatine be covered with water, and soak for one hour. Press the apricots through the colander; add the sugar and lemon juice. Put this into a bowl and pack in ice. Stir the gelatine over the fire until thoroughly dis- solved, and add this to the apricots and stir gentlı. Have the cream well whipped, and when the apricots begin to thicken, then beat the cream into the apricots gently until thoroughly mixed. Turn into a mould which has just been dipped in cold water, and stand aside to congeal. Serve with whipped cream heaped around it. I should caution one when the gelatine is added to the apricots to stir all the time until the cream is added and it is turned into the mould. CARAMEL BAVARIAN CREAM. Take a box of gelatine, cover with cold water, let it stand at least half an hour, then when ready to use set the bowl in boiling water and stir until dissolved. Whip to a stiff froth one quart of cream and turn into a bowl packed in ice; stir into the cream a cupful of powdered sugar, three tablespoonsful of caramel, and three tablespoonsful of sherry wine; stir gently from the bottom of the bowl until thoroughly mixed, then turn into a mould which has been dipped into cold water, and set away to harden. Serve with whipped cream around it. 282 The Warm Springs Receipt- Book. PINEAPPLE BAVARIAN CREAM. 1 quart grated pine 1 box gelatine, apple, l pint cold water, 1 pint sugar, juice two lemons. Put the gelatine in a saucepan and pour the water on it; let it stand for an hour. Put the pineapple and sugar on the fire and let it simmer for a few minutes, take from the fire and put into a bowl, place this bowl in a pan and sur- round the bowl with ice; add the lemon juice, stir the gela- tine over the fire until thoroughly dissolved, then stir into the pineapple. When this begins to thicken stir in the whipped cream, and when well mixed turn into a mould and set away to harden. Serve with whipped cream around it. PEACH BAVARIAN CREAM. 1 quart cream, 1 box gelatine, 1 quart peaches, 1 pint cold water, juice of one lemon, sweeten to taste, This is made exactly like Apricot Bavarian Cream. RASPBERRY BAVARIAN CREAM. 1 quart raspberry 1 generous cup sugar, juice, 1 box gelatine, 1 quart cream, 1 cup water, juice of one lemon. Put the gelatine in a saucepan and cover with the water; let it stand an hour. Put the raspberry juice, sugar, and juice of the lemon together in a bowl and place the bowl in a pan of cracked ice, stir until the sugar is dissolved. Set the saucepan with the gelatine on the fire and stir it con- stantly until every particle is melted, then strain it through a sieve into the raspberry juice. When it begins to thicken stir in the cream; which must be whipped ; mix it well, and turn into a mould to harden. Serve with whipped cream poured around it. The Warm Springs Receipt-Book. 283 STRAWBERRY BAVARIAN CREAM. 2 quarts strawber 1•quart cream, ries, 1 box gelatine, 1 pint sugar, 1 cup cold water. Cover the gelatine with the water and let it stand an hour. Rub the strawberries through a fine sieve, add the sugar. Place the strawberry juice in a pan of cracked ice ; stir the gelatine over the fire until thoroughly dissolved, then add to the strawberries. When this begins to thicken add the whipped cream. Mix gently and turn into a mould and set aside to harden. Serve with whipped cream piled around it. BAKED ALMOND CUSTARD. 1 quart very rich milk, 8 eggs beaten very light, pound of blanched season with vanilla or almonds chopped rose water, very fine, sweeten to your taste. Put the milk and almonds in a double boiler, sweeten to your taste, and when the milk is near boiling stir in the well-beaten eggs, and continue to stir until well done; take from the fire, season with vanilla or rose water, or lemon juice, if preferred; fill cups almost full; set the cups in a pan of cold water and bake. APPLE FLOAT. Stew and mash the apples until quite smooth, sweeten to your taste, and flavor with nutmeg. Beat the whites of six eggs to a stiff, dry froth; add to this, gradually beating all the time, three generous cupsful of the apple and half a cupful of whipped cream. At serving time, turn into a glass bowl and serve in saucers, with a little cream poured into each saucer. 284 The Warm Springs Receipt- Book. JELLIED APPLES. 2 quarts apples peeled 1 quart water, and cored, 1 orange, 4 heaping cups sugar, 3 box gelatine. Cover the gelatine with water and soak for an hour. Put the sugar, water, and orange (sliced very thin) on the fire in a porcelain-lined kettle; when it begins to boil, drop the apple in, enough at a time to cook without being on top of each other; when they are tender enough to be pierced by a straw, take them out and put in others until all are cooked; when the last has been taken out, remove the kettle from the fire, stir in the gelatine, and continue to stir until the gelatine is thoroughly dissolved. Place the apples in a glass dish or in individual glass saucers, strain the syrup over them, and set them away to harden. Serve with cream, or with soft custard. SPICED APPLES. Peel and core the apples, and stick into each apple four or five cloves. Make a thin syrup, and when the syrup boils and has been skimmed, then drop the apples in, just a few at a time; let them cook until they are clear and tender, but do not let them cook to pieces. Take them out and when cool, put into a glass dish; let the syrup boil a little longer; then pour the syrup when a little cool over the apples. Serve with cream. The apples should be very cold. CARAMEL CUSTARD. (Mrs. Rorer.) Put a cup of sugạr into an iron saucepan. When melted and slightly brown, pour into small moulds about a quarter of an inch deep. Beat six eggs without separating; add eight tablespoonsful of pulverized sugar to them and three The Warm Springs Receipt- Book. 285 cups of milk. Pour this into the small moulds; stand the moulds in a pan of hot water, and bake in a quick oven for twenty minutes. Turn out, and serve icy cold. BAKED CARAMEL CUSTARD. Put a pint of cut loaf sugar into a saucepan; stir con- stantly until it melts and slightly browns. Beat well without separating six eggs; add a quart of milk to the melted sugar; stir carefully until well mixed and very hot; add- four tablespoonsful of powdered sugar to the eggs and continue to beat until very light; then mix hastily with the hot milk and melted sugar. Turn all into a double boiler and cook, stirring all the time until the eggs are done and it is as thick as boiled custard. Pour into a custard cup; set in a pan half full of boiling water and bake until the custard is firm. Serve very cold. BAKED CUSTARD. 6 eggs, cup powdered sugar, 1 quart very rich milk, nutmeg to your taste. Beat the eggs until very light, then add the sugar, and continue to beat; then the milk and grated nutmeg. Have some cups, and pour the custard in them; stand the cups in hot water, and bake until the custard is firm in the centre of each cup; then stand away to cool. Serve very cold, in the cups. CHARLOTTE RUSSE-No. 1. 1 quart rich cream, 4 eggs, whites only, 2 ounces gelatine. Sweeten and flavor the cream to the taste, whip to a stiff froth, add the eggs (well beaten), and stir gently in the whipped cream. Cover the gelatine with milk and stir over the fire until all is dissolved, and then strain through a sieve 286 The Warm Springs Receipt-Book. into the cream; stir until well mixed, beating rapidly. Pour into a mould lined with sponge cake or lady fingers, CHARLOTTE RUSSE-No. 2. Cover a box of gelatine with water and let it stand for at least an hour; pack a bowl in cracked ice; whip a quart of cream thoroughly and turn into the bowl packed in ice; siſt over a cupful of powdered sugar and stir in carefully three tablespoonsful of marischino; set the bowl with the gelatine in a basin of boiling water and stir until the gelatine is dis- solved, then strain into the whipped cream. Line a mould with very thin slices of sponge cake or lady fingers, and pour the cream in; set in the ice-box to harden. Three teaspoonsful of vanilla and six of wine can be used instead of marischino, if preferred. CHESTNUT CHARLOTTE. Use half a jar of German chestnuts, with the syrup; rub through a colander or chop very fine. Whip one quart of double cream to a stiff, dry froth, and put into a bowl, which must be packed in ice; stir the chestnuts into the whipped cream; cover a box of gelatine with cold water and stand where the saucepan will be warm enough to melt the gelatine; when thoroughly dissolved, strain into the whipped cream, add a tablespoonful of marischino, and, if it is needed, add more sugar; stir gently until the cream begins to harden, then turn into small moulds; when it be- comes hard, turn out and serve with whipped cream. COCOANUT CREAM. (Mrs. Rorer.) Cover a quarter of a box of gelatine with a quarter of a cup of cold water. Soak half an hour; grate one cocoanut; pour over it one pint of boiling water. With an egg-whip The Warm Springs Receipt-Book. 287 stir or whip it to extract as much as possible of the flavor and nourishment. Press the cocoanut very thoroughly, and throw the fibre away, saving the milk thus mashed out. To this add the gelatine and a quarter of a cup of sugar. Stir over the fire for a moment until the gelatine is dissolved; then turn into small moulds; stand aside to harden. Serve cold with cream. CHOCOLATE CREAM. 2 ounces grated chocolate, 1 cup sugar, or sweeten 3 tablespoonsful corn to your taste, starch, 1 quart rich milk, flavor with extract of vanilla. Mix the corn starch with a little cold water; put the milk, sugar, and chocolate on the fire to boil; stir all the time. When the chocolate is done, stir in the corn starch-stir continually until it becomes very thick and the corn starch is well done; take from the fire, flavor with vanilla, and pour in a mould which has been dipped in cold water; set away to harden. When ready to serve; turn out of the mould and serve with cream poured around it. CREAM MERINGUE. 1 pint milk, 4 ounces powdered sugar, 1 pint sweet cream, 8 eggs. Beat the yolks of the eggs and add to the above ingre- dients. Put into a farina boiler and boil till the consistency of boiled custard; flavor to your taste. Put in a baking- dish and set aside to cool; then beat the whites of the eggs to a stiff, dry froth, and stir into the whites gently six table- spoonsful of powdered sugar. Flavor as you did the cus- tard. Spread evenly over the custard, and set it in a mod- erately warm oven, and bake a light brown. Serve cold. 288 The Warm Spring's Receipt- Book. FARINA FLOAT. (Mrs. Rorer.) Put one pint of milk in a double boiler; add to it two tablespoonsful farina. Cover and cook slowly for twenty minutes. Separate two eggs; add to the yolks two table- spoonsful of sugar; beat until light. Add these to the hot , milk; cook about one minute. Take from the fire; add half a teaspoonful of vanilla. When cool, turn into a glass dish. Just before serving, and when the float is perfectly cold, beat the whites of the eggs to a very stiff froth; add to them two tablespoonsful of powdered sugar, and beat again. When fine, white, and dry, sprinkle over it a little at a time, beating all the while, one teaspoonful of cocoa; add half teaspoonful of vanilla. Heap the mixture over the top of the farina custard, and serve. LITTLE CREAMS OF CHESTNUTS. (Mrs. Rorer.) Drain the syrup from a bottle of German preserved chest- nuts. Whip one pint of cream; put it in a pan; stand this in another of cracked ice; add the syrup, a teaspoonful of vanilla, and a quarter of a box of gelatine that has been soaked in a quarter of a cup of water ſor half an hour, then dissolved over hot water. Begin at once to stir, and stir until it thickens. Turn into individual moulds, and stand aside to harden and get very cold. Bake a sheet of sponge cake, and when ready to serve the dessert, cut it into stars or rounds about two inches larger than the moulds. Place them on the serving dish; cover with currant jelly, and stand a mould in the centre of each. Press the chestnuts through a colander, and cover the creams closely with the pressings. If done carefully, they look like long pieces of boiled spaghetti neatly twined around. The remaining quantity may be soſtened with a little cream, and flavored with vanilla or sherry, and poured in the dish as a sauce. The Warm Springs Receipt-Book. 289 GINGER CREAM. Take half a box of Chalmer's gelatine and cover with three-fourths of a cup of milk, and let it stand for one hour. Whip to a stiff, dry froth one pint of cream; put this into a bowl packed in cracked ice; stand the gelatine in a pan of boiling water, and stir until thoroughly dissolved; sprinkle into the cream five tablespoonsful of powdered sugar and stir in gently two tablespoonsful of syrup from preserved ginger; then strain the gelatine into the whipped cream through a fine sieve, and stir gently but carefully until the cream begins to thicken; put into small moulds or cups, which have been dipped into cold water. When these are ready to serve, turn them out and sprinkle over each one some preserved ginger chopped very fine. ORANGE CREAM. (Mrs. Rorer.) 3 box gelatine, - 1 pint cream, 1 cup sugar, 1 pint milk, 5 oranges, yolks of 5 eggs. Cover the gelatine with cold water, and let it soak for one-half an hour. Put the milk on to boil; as soon as it boils, dissolve the gelatine in it. Beat the yolks and sugar together until light, and strain the milk and gelatine into them. Wash the boiler and return the mixture to it; stir it over the fire for two minutes, and then turn it out to cool. When cold, add the juice of the oranges, strained through a sieve. Now place the basin in a pan of cracked ice, and stir continually until it just begins to thicken; then add the whipped cream, and stir very carefully until thoroughly mixed. Wét a fancy mould with cold water; turn in the mixture, and stand on the ice to harden. Serve plain or with whipped cream heaped around it. This is delicious. The Warm Springs Receipt-Book. 291 it stand one hour, then pour on it one pint of boiling water, two cups of sugar, and the juice of six lemons. CREAM. Two ounces of gelatine and one pint of cold water. When dissolved, add one cup of fresh milk and one cup of sugar. Heat to the boiling point, stirring constantly; then set away to cool. Whip one quart of cream well, beat the whites of six eggs to a stiff froth, and add both to the mix- ture; when cool, flavor with vanilla. Place the jelly in the bottom of the mould; when stiff and firm, add the cream. Turn out of the mould and serve in slices. GIPSY CREAM. 2 quarts milk, 12 tablespoonsful of 12 eggs, sugar. Put the milk in a double boiler, and when it is scalding hot, have the eggs well beaten with the sugar, and add all to the milk; stir continually until well done, and you have a rich custard. Remove from the fire and let it get thor- oughly cold. Cut slices of sponge cake and put into a glass dish; saturate the cake with sherry wine, stick into the cake as many blanched almonds as you well can. Pour over this the custard, and have ready one quart of cream, sweetened and flavored with wine and well whipped. Put this over the custard and serve. SPANISH CREAM. 1 box gelatine, 10 eggs, 2 quarts milk. Beat the eggs separately, and make the yolks thick with sugar. Put the gelatine and milk in a farina boiler, and set 292 The Warm Springs Receipt-Book. it over the fire. Stir all the time until the gelatine is dis- solved; then add the yolks and sugar. Cook, stirring all the time until it becomes thick and rich like the richest boiled custard and has lost all the raw taste of the egg. Turn this out into a bowl where it will cool; let it be stirred occasionally while the whites of the eggs are beaten to a stiff, dry froth; then gently stir the whites into the custard. When it is well mixed, flavor with extract of vanilla. Wet the moulds with cold water and white of eggs to prevent the cream from sticking; then fill the moulds with the mixture, and put the moulds in the ice-box to harden. Turn it out in a glass dish, and serve with cream. 294 The Warm Springs Receipt-Book. The Warm Springs Receipt-Book. 295 296 The Warm Springs Receipt- Book. 298 The Warm Springs Receipt- Book. Pound the almonds, a few at a time, with a little sugar and a little rose water. It is not necessary to have a per- fectly smooth paste. Mix with the cream, turn into the freezer, and freeze well. BISCUIT TORTOUI. 2 quarts cream, 4 tablespoonsful sherry 3 eggs, wine, 1 lemon (juice only), 2 tablespoonsful candied 2 tablespoonsful blanched cherries, and chopped almonds, } cup water, 3 cup powdered sugar, cup macaroons, almond extract to the taste. Whip the cream to a stiff froth; boil the sugar and water together; beat the eggs well, stir in the syrup, and cook for five minutes, beating all the time. When done, take from the fire, strain through a fine sieve, and set in the ice-box. Powder the macaroons and chop the almonds and cherries together very fine; add the wine, lemon juice, and almond extract to the syrup; then stir this and the whipped cream together. Sprinkle in and stir gently the almonds and cherries, and freeze at once. BURNT ALMOND ICE-CREAM–No. 1. 1 quart rich cream, caramel enough to 4 ounces Jordon shelled color the cream a almonds, delicate color, 1 pound sugar. Blanch the almonds and toast them a delicate brown and beat them up; sweeten the cream, color with the caramel, stir in the toasted almonds, which have been beaten up quite fine, and freeze. The Warm Springs Receipt-Book. 299 BURNT ALMOND ICE-CREAM–No. 2. 1 quart milk, } pound blanched and 1.quart cream, toasted almonds, 6 eggs, 4 tablespoonsful cara- 6 tablespoonsful sugar, mel. Put the milk in a farina boiler; while it is heating, beat the eggs and sugar well together, and when the milk is near the boiling point stir in the eggs and sugar; stir constantly until the eggs are well cooked; take from the fire and strain through a sieve, and when it is cold add the cream, caramel, and toasted almonds, beaten rather fine. I find in all cream soups where caramel is used the cut- loaf sugar burnt makes a much richer caramel than granu- lated or brown sugar. CARAMEL ICE-CREAM. 1 quart milk, 8 eggs, 1 quart cream, 8 tablespoonsful sugar, 8 or 10 tablespoonsful caramel. Put the milk into a farina boiler ; while it is heating beat the eggs well, and add the sugar to them. Beat well to- gether, and when the milk is near boiling stir in the eggs and sugar. Stir constantly until the eggs are well done and you have a rich custard. Take from the fire and strain through a sieve. When cold add the cream and the cara- mal; freeze. CHOCOLATE ICE-CREAM--No. 1. 1 quart milk, 2 ounces chocolate grated, 1 quart rich cream, 4 tablespoonsful boiling 4 eggs, water poured over the vanilla to the taste, chocolate and the 2 tablespoonsful flour, chocolate and water 2 cups sugar (mix flour made into a smooth and sugar together), paste. 300 Springs Receipt-Book. The Warm Put the milk into a farina boiler, pour the chocolate in the milk, and stir well. Beat the eggs well without sepa- rating, add the sugar and flour to the eggs, and beat until the milk is scalding hot. Pour them in the milk, and boil until both the chocolate and eggs are well done, then take from the fire, and when it has cooked somewhat add the cream. Mix well, add vanilla to the taste, and freeze. When cream cannot be had, fresh milk will be found to an- swer very well. CHOCOLATE ICE-CREAM–No. 2. 1 pint milk, 1 ounce grated choco- 2 eggs, late, 1 cupful granulated 1 teaspoonful vanilla sugar, extract, 1 tablespoonful flour, 1 quart rich cream. Put the milk on the fire in a double boiler ; sift the flour and sugar together; beat the eggs well and add to the sugar. When the milk is warm mix the chocolate with a little boiling water to a smooth paste and stir in the milk ; beat it all the time with an egg-whip. When it has cooked five or six minutes stir in the eggs and sugar. Beat con- stantly until thoroughly done. Take from the fire and pass through a sieve. When cold add the cream and extract of vanilla and freeze. CHOCOLATE FRAPPÉ. Grate four ounces of Baker's chocolate; add to this a pint of boiling water; place over the fire, and stir until it boils and thickens. Put one pint of milk into a double boiler; when it becomes scalding hot, then turn into the chocolate. Move this to the back of the stove, while you make a syrup of two cups of sugar and one cup of water. Boil until it spins a thread. Add this to the chocolate. Whip half The Warm Springs Receipt-Book. 301 pint of cream to a stiff, dry froth. When the chocolate becomes cold, stir the whipped cream in. If not sweet enough to the taste, add more sugar, and a little extract of vanilla. Turn into a freezer and freeze to a mushy con- sistency. Serve in sherbet glasses. CAFÉ FRAPPE—No. 1. (Mrs. Rorer ) Allow to each quart of water six ounces of sugar and a tablespoonful of the white of an egg. Grind the coffee fine, and put it in a double boiler. Bring the water to a quick boil, and pour it over the coffee; stir well with a wooden spoon, and cover. Stand it over a very moderate fire for ten minutes; stir a moment; suttle, and strain through a flannel, or two thicknesses of cheese cloth. And sugar, and stir until dissolved. Add the white of an egg, and turn into a freezer and freeze. When like wet snow or soft mush, serve. CAFÉ FRAPPE-No. 2. Two quarts of rich cream, whipped a little, but it must not be whipped to a stiff froth. To this add a large cup of very strong coffee, which must be coid when it is added. Turn into a freezer, and freeze until the consistency of soft mush. COFFEE ICE-CREAM. (Miss Parloa.) 2 quarts cream, 1) pint boiling water, 1 pint sugar, cupful of coffee yolks of 4 eggs, (ground fine). Make the coffee in a small biggin, using the dry coffee and boiling water. Put the filtered coffee and sugar into a saucepan, and boil for twenty-five minutes. Beat the yolks 304 The Warm Springs Receipt-Book. ITALIAN BISQUE ICE-CREAM. 1 cup sugar, 8 pairs lady fingers, 2 cups milk, 3 eggs, 3 cups cream, 3 cup sherry wine. Boil the milk and sugar together; have the lady fingers crumbled up very fine and put them in; stir over the fire for a few minutes. Stir in the eggs, well beaten, and cook until they are quite done; then remove from the fire, and when cool stir in the wine and cream and freeze. LEMON ICE-CREAM. 1 quart cream, 10 ounces sugar, 3 lemons, the juice of 1 orange. Grate the lemons and squeeze the juice from them; add the juice and rind of the lemons and orange to the sugar; put the cream on in a farina boiler and let it get scalding hot, then stand aside to cool; add the sugar and juice to it, and freeze immediately. LALLA ROOKH. (Table Talk.) Put one-half pound of sugar and one pint of water over the fire and boil for five minutes after it begins to boil. Have ready the well-beaten yolks of six eggs; pour the boiling syrup over, and then return them to the fire and cook an instant, while you beat rapidly. Now take from the fire, and stand the bowl in a pan of cold water or ice- water, and beat continuously until the mixture is thick and nearly cold. The more rapid the cooling the better the mixture. Now add to this a dessertspoonful of vanilla extract. Turn into the freezer and freeze. When frozen, stir in carefully one pint of cream whipped to a stiff froth. Cover the freezer and stand aside for two hours to ripen. This may be served in punch glasses just as it is, but the The Warm Springs Receipt-Book. 305 usual method is to fill the punch glass, then make a hole in the centre in which is poured a teaspoonful of Jamaica rum, and the mixture served at once. MOUNT VERNON ICE-CREAM. 2 quarts cream, 1 pint red currant 1 cup raspberry juice, juice, 2 lemons (the juice only), 3 pounds sugar. Mix the juice of the currants, raspberry, and lemons with the sugar; stir until thoroughly dissolved. When everything is ready to pack the freezer, mix the cream with the juice of the fruits, and freeze immediately. NEW YORK ICE-CREAM–No. 1. 1 quart milk, 8 eggs, 2 cups cream, 8 tablespoonsful sugar, vanilla to taste. Put the milk in a farina boiler; beat the eggs well without separating, and add the sugar. When the milk comes to the boiling point, stir in the eggs and sugar, and continue to stir constantly until the eggs are well done; then take from the fire and allow to cool. Flavor with vanilla; stir in the cream, and freeze. NEW YORK ICE-CREAM--No. 2. 1 quart rich milk, 12 tablespoonsful 12 eggs, sugar, extract vanilla to taste. Beat the eggs and sugar well together; put the milk in a farina boiler and set on the fire. When it is scalding hot, stir in the eggs and sugar. Stir constantly until the eggs are cooked. Remove from the fire immediately. When it is cold, flavor with extract of vanilla to the taste; freeze. 306 The Warm Springs Receipt-Book. NONGAT ICE-CREAM. 3 cup almonds, į gallon rich cream, fla. blanched, vored with vanilla, 1 cup English and sweetened to walnuts, taste. 1 cup pistachio. Chop the nuts very fine, and add to the cream when it is half frozen, beating the nuts in well with a wooden spoon. Add five drops of pistachio extract when the nuts are added. MACAROON ICE-CREAM. 1 pound macaroons, 3 pints rich cream, 1 cup marischino. Chop the macaroons fine; mix the cream with the maca- roons; then add the marischino. If not sweet enough, add a little sugar. Turn into a freezer; turn the dasher rapidly for ten or fifteen minutes so that the macaroons may not settle at the bottom. ORANGE ICE-CREAM. 1 quart cream, grated rind 2 oranges, 6 oranges, pound sugar. Put the sugar and cream in a farina boiler and stir until dissolved and the cream is scalding hot. Set aside to cool; when cold, add the juice and rinds of the oranges. Turn into the freezer and freeze. ORANGE GRANITE. (Table Talk.) Make a syrup of one quart of water and two cups of su- gar; boil for five minutes, then add six oranges, prepared as follows: Peel carefully and thoroughly, removing all the white skin; separate into carpels and remove the seeds; let the syrup stand where it will keep warm for an hour; then The Warm Springs Receipt-Book. 307 strain out the oranges; cool, add one pint of orange juice, and freeze like a punch. Serve in glasses, with a couple of pieces of orange in each glass. ORANGE SOUFFLE. (Mrs. Rorer.) 1 quart cream, yolks of 6 eggs, 1 pint orange juice, 1 pound sugar, } box gelatine. Cover the gelatine with half a cup of cold water and soak one hour, then add half a cup of boiling water to dissolve. Mix the orange juice and sugar together, whip the cream, beat the yolks until light, add them to the orange juice and sugar, then add the gelatine, strain, and freeze. When frozen, remove dasher, stir in the whipped cream, and stand aside two hours to ripen. PINEAPPLE ICE-CREAM. 1 large pineapple-pare 1 pound sugar, and take out eyes the juice of two and core and grate it, lemons, or if preferred use a 1 quart of rich pint can pineapple, cream. Mix the lemon juice with the pineapple and add the su- gar; stir until the sugar is dissolved; when ready to freeze, mix all together, turn into the freezer, and freeze. It is necessary, after the cream is frozen, always to pack it well in ice and salt and cover with a piece of carpet and leave it to ripen for an hour or two. BISQUE OF PINEAPPLE ICE-CREAM. 1 pineapple shredded very 1 pint sugar, fine or can grated pine- 1 quart cream, apple can be used, juice one lemon. The Warm Springs Receipt- Book. 309 CAFI PARFAIT 1 quart double cream, 2 gills black coffee, cup of sugar. Whip the cream to a stiff froth, gently stir in the coffee, and freeze as you would ice-cream. STRAWBERRY PARFAIT. 1 quart double cream, 1 pint strawberry juice, sweeten to taste. Whip the cream to a stiff froth, add the sugar and straw- berry juice, stir in gently and freeze. VANILLA PARFAIT. 1 quart double cream, 1 pound pulverized sugar, 2 tablespoonsful extract of vanilla. Add the extract of vanilla and sugar to the cream, whip all to a stiff froth, turn into an ice-cream freezer and freeze. ORANGE PARFAIT. Whip to a stiff froth one quart of cream; take a pint of orange juice and a cupful of granulated sugar, mix, and when the sugar is well dissolved mix all together, turn into a freezer, freeze well, and stand aside, well packed in ice, for an hour or two. STRAWBERRY ICE-CREAM. 2 quarts strawberries, 1 quart cream, 1 pound sugar. Mix the sugar and cream together and put in a farina boiler; stir until the sugar is dissolved and the cream is almost at the boiling point, then set aside to cool; when cold, add the strawberry juice and freeze. 310 The Warm Springs Receipt-Book. SARATOGA ICE-CUPS. Have a sufficient number of tin tumblers made with tops; take a dozen tumblers and set them in a freezing mixture of ice pounded very fine and mixed with salt. Fill the tumblers with any preparation of fruit water-ices; cover over the top of the box or tub with a table-cloth and leave them to freeze. In twenty or thirty minutes the tumblers will have a coating of ice inside perhaps an eighth of an inch thick. The unfrozen ice should then be poured quickly out and the glass returned to the freezing mixture for the inside coating of the ice to freeze perfectly dry. When it is time to serve, wipe the outside of the glass with a cloth dipped in warm water and turn out the shell of ice. Fill it with a well-frozen ice-cream that will contrast well with the ice as to color, and the taste of the two will combine well together. SULTANA ROLL. (Boston Cooking School.) Make the ice-cream as follows: Scald one pint of milk, add one cup of sugar, one rounding tablespoonful of flour rubbed smooth with a little cold milk, and one egg beaten without separating. Cook twenty minutes, add one salt- spoonful of salt, strain and cool; add one quart of whipped cream; flavor with a teaspoonful of vanilla and one of almond extract. Color the leaf green and freeze. When frozen, line a mould with the cream and sprinkle with Sul- tana raisins which have been soaked several hours in brandy. Fill the centre of the mould with one pint of cream whipped to a stiff, dry froth, sweetened with half a cup of powdered sugar and flavored with one teaspoonful of vanilla. Cover the mould, pack in ice and salt, and let it stand for two hours. Serve with claret sauce. If desired, vanilla ice-cream can be substituted for the 312 The Warm Springs Receipt-Book. Wash and pick the berries well, mash thoroughly, and strain through a cheese cloth. Mix the sugar and juice of the berries and lemons well together; then put the cream in the freezer, and when thoroughly chilled add the juice of the berries and freeze. RASPBERRY WATER-ICE. 1 quart raspberries, 1 cup red currants, 11 pounds sugar, 2 lemons (juice 1 quart water, . only). Rub the raspberries and currants through a fine sieve; mix with the sugar the lemon juice and water, and allow it to stand for an hour or more. Strain through a cheese cloth and freeze. LEMON WATER-ICE. 5 lemons, 13 pounds sugar, 1 orange, 1 quart water. Grate the yellow rind from three lemons; squeeze the juice from the lemons and orange; mix with the sugar, water, and grated rinds of the lemons. Let it set an hour or so, stirring it, until the sugar is dissolved; then strain, pour into a freezer, and freeze. ORANGE WATER-ICE. 8 oranges, 15 pounds sugar, 2 lemons, 1 quart water. Grate the rind of four oranges; squeeze the juice of the oranges and lemons; add to the sugar and water the juice and grated rind. Leave for an hour or two, stirring occa- sionally, until the sugar is dissolved; strain and pour into a freezer and freeze. The Warm Springs Receipt- Book. 313 PINEAPPLE WATER-ICE. 1 quart can grated 1 quart water, pineapple, 2 lemons (juice 1 pound sugar, only). Mix the grated pineapple, the sugar, lemon juice, and water together; stir until the sugar is dissolved; then strain through a cheese cloth and pour into the freezer and freeze. STRAWBERRY WATER-ICE. 3 pints very ripe 1 pound sugar, strawberries, 2 lemons (juice only). Rub the strawberries through a fine sieve; add the sugar and lemon juice and water to the strawberries. Let it stand until the sugar is dissolved. Strain through a cheese cloth; turn into the freezer and freeze. FROZEN MARISCHINO PUNCH. 1 pound sugar, 1 quart water, 1 lemon (juice only), 1 orange (juice * pint or more of only), marischino, 3 eggs (whites only). Mix all the ingredients well together except the whites of the eggs. Strain through two thicknesses of cheese cloth and freeze. When the mixture begins to freeze, whip the whites of the eggs to a stiff, dry froth, and beat into the freezing mixture. IMPERIAL PUNCH. (Table Talk.) Make a rich lemon-ice and freeze. Just before serving, work into every quart of ice- 1 cup marischino, cup Kirsch water, 1 cup sauterne, 1 cup champagne. Beat in well, and serve in cups. 314 The Warm Springs Receipt-Book. CARDINAL PUNCH. (Table Talk.) Make an orange-ice, and when frozen, beat in one-half cup of cognac brandy, and color red. Let it stand to ripen before serving. ROMAN PUNCH. Make half gallon of very strong, rich lemon water-ice. Strain it into a freezer, when it begins to freeze add to it, 1 pint champagne, 3 teaspoonsful extract 1 pint Jamaica rum, of vanilla, 3 gills marischino. Beat this well into the water-ice. When about half frozen pack the freezer well with salt and ice and let it stand for three or four hours. This is best not frozen hard, and must be served in glasses. WARM SPRINGS PUNCH. 3 oranges, 1 pint champagne, 8 lemons, 1 gill brandy, 1 pint water, 1 gill rum, 14 pounds granulated sugar. Carefully squeeze the juice of the oranges and lemons on the sugar, then add the water and stir until the sugar is dis- solved; then strain carefully, add the liquors, turn into the freezer and freeze. When partially frozen pack in ice and salt for two or three hours. Serve in glasses. VALLEY FORGE PUNCH.. Make a lemon-ice by using- 6 lemons, 11 pounds granulated 1 orange, sugar, 1 quart water. Squeeze the lemons and orange in the water, add the sugar and stir while it dissolves. Strain and turn into a 16 The Warm Springs Receipt- Book. CURRANT SHERBET. Take one quart of water and a pint and a half of sugar, boil together for a few minutes, remove from the fire, add one pint currant juice, the juice of two lemons, strain well and put into the freezer. When half frozen have the beaten whites of two eggs and two tablespoonsful of powdered sugar beaten together stirred well into the frozen mixture; continue to freeze until it is well frozen. GRAPE SHERBET. 6 cups sweet muscat 2 eggs (whites only), grapes, 2 spoonsful powdered 1 cup angelica, sugar beaten with 1 cup water, the eggs, 1 cup sugar, 2 lemons (juice only). Stew the grapes, sugar, and water together until the grapes are tender. Take from the fire, and press through a sieve; add to this the lemon juice. Turn into the freezer; add the wine, and freeze. When about half frozen, beat the whites of the eggs to a stiff froth; add the powdered sugar to the eggs; then beat in well to the sherbet; con- tinue to freeze until hard; then pack the freezer in salt and ice and set away for an hour or two to ripen. GINGER SHERBET. 1 quart water, 1 pound sugar, the juice of 8 lemons the grated rind of and 2 oranges, 2 lemons. Dissolve the sugar in the water, then squeeze in the juice of the lemons and oranges, and put in the grated rind. Cut six ounces of preserved ginger into very small pieces; stir into the lemon ice; add one or two tablespoonsful of the ginger syrup. Freeze; then pack the freezer in the ice and salt, and stand away to ripen for two or three hours. 318 · The Warm Springs Receipt- Book. PINEAPPLE SHERBET. 1 quart can grated pineapple, 3 lemons, 15 pounds sugar, . 1 quart water. Put the sugar and water together, turn in the pineapples, and squeeze in the lemon juice; stir until the sugar is thor- oughly dissolved, then strain well and turn into the freezer. When partly frozen, take the whites of two eggs, beaten to a stiff, dry froth, to which must be added two tablespoons- ful of powdered sugar; beat this well into the half-frozen sherbet, and continue to freeze until quite hard. PEACH SHERBET—No. 1. 4 cups soft peaches after very few peach kernels they are peeled and blanched and chopped the stones removed, fine, or if preferred use 2 cups sugar, the juice of 2 lemons, 2 cups water, 2 tablespoonsful pow- 2 eggs (whites only), dered sugar. Boil the sugar, water, and peach kernels together; take from the fire, and when cold add the peaches, mashed fine; press all through a sieve and turn into a freezer. When partly frozen beat the whites of the eggs to a stiff froth and add the powdered sugar to the eggs; then stir into the freezer, beating well until thoroughly mixed; continue to freeze until well frozen. PEACH SHERBET—No. 2. (Table Talk.) Take a quart can of fine peaches; rub them through a sieve. Add-- 1 pint water, 1 cup sugar, 1 cup orange juice. Freeze like punch, and serve in glasses, adding a table- spoonful of champagne to each glass when the sherbet is served. The Warm Springs Receipt-Book. 319 PEACH SHERBET—No. 3. (Mrs. Rorer.) Select one quart white mellow peaches; pare and throw them into water to prevent discoloration. Boil together for five minutes one pound of sugar and one quart of water. While hot, just as you take it from the fire, add one table- spoonful of gelatine that has been soaked in four table- spoonsful of water for half an hour. Strain, and when cold, add the peaches mashed through a sieve. If you have a key-stone beater, just beat the peaches a moment. Add also to the mixture the juice of one lemon. Turn into a freezer; pack and turn slowly until the dasher is hard to move. Make one white of an egg into a meringue; remove the dasher, and finish as you would any other sherbet. POMONA SHERBET. 1 quart new cider, 11 pounds granulated 1 pint orange juice, sugar, the juice of 2 lemons. Mix the above ingredients together; stir until the sugar is thoroughly dissolved. Strain, and turn into a freezer and freeze. PINEAPPLE SHERBET. Take two pineapples, peel and grate, or use two cans of grated pineapple; take one quart of water, a pound and a half of sugar, and the juice of three lemons. Boil the water and sugar together and set aside to get cold; add the grated pineapple and lemon juice, strain through a cheese cloth, turn into a freezer, and freeze. When almost hard, have the whites of two eggs beaten to a stiff froth, add to them two tablespoonsful of powdered sugar and beat it well into the eggs; beat well into the sherbet, turn the freezer for ten minutes longer, then pack well in ice and salt and stand aside for two hours to.ripen. Cakes. ANGEL'S FOOD CAKE-No. 1. (Whitehead.) 10 eggs (whites only), 2 rounded teaspoonsful 10 ounces pulverized cream of tartar, sugar, extract vanilla, or the 5 ounces flour, juice of a lemon. Mix the cream of tartar and flour together, and siſt not less than eight times. Sift the sugar six times. Beat the whites of the eggs to a stiff froth; add in the sugar, and beat for a few minutes; then add the flavoring; stir in the flour gently without beating it at all. When well mixed, put the cake in the oven. It needs careful baking like a meringue in a slack oven, and should stay in from twenty to thirty minutes. A small, deep, smooth mould is best, and should not be greased. When the cake is done, turn it upside down, and leave it to get cold in the mould before trying to take it out. ANGEL'S FOOD CAKE-No. 2. 22 eggs (whites only), 4 teaspoonsful cream 1) tumblers flour, of tartar, 1tumblers sugar, 4 teaspoonsful vanilla. Sift the flour and cream of tartar six or eight times; sift the sugar several times. Bake in pans without greasing. 1 pou ALMOND SPONGE CAKE. 12 eggs, 1 pound flour, 1 pound sugar, 1 pound almonds.. Blanch and chop the almonds; beat the yolks and sugar well together. Whip the whites to a stiff froth; add to the 322. The Warm Springs Receipt-Book. yolks and sugar alternately with the flour. Stir in the almonds gently, and bake as you would sponge cake. ALMOND LADY CAKE. 32 eggs (whites only), 2 pounds almonds, 11 pounds butter, 2 teaspoonsful cream 14 pounds flour, of tartar, 21 pounds sugar, 1 teaspoonful soda. Sift the flour and cream of tartar together two or three times; cream the sugar and butter well together. Beat the eggs to a stiff froth; add to the sugar and butter alternately with the flour, and stir in gently the almonds, blanched and chopped fine; then add the soda dissolved in the milk. Turn into a greased mould, and bake one hour. ALMOND CAKE–No. 1. 10 eggs, 1 pound butter, 1 pound sugar, 1 pound almonds, 1 pound flour, 1 orange (juice only). . Cream the flour and butter together; beat the yolks and sugar well together; beat the whites to a stiff, dry froth; blanch and chop the almonds; mix as you would pound cake. Dust the almonds with flour, and stir in gently; add the juice of the orange. Pour in a well greased pan; bake slowly at first—say thirty minutes; then add more heat gradually and regularly. ALMOND CAKE–No. 2. 18 eggs (the whites only), 1 pound almonds, 14 ounces pulverized blanched and sugar, chopped, but 12 ounces butter, not too fine, 1 pound flour, } cup'ul milk. extract bitter a'mond to taste. Cream the butter and sugar well together. Do not beat The Warm Springs Receipt-Book. 323 the egg, but add them a little at a time, beating vigorously all the time until all are in. Add the flour, and beat the whole mixture thoroughly; then put in the extract and the almonds, having dusted the almonds with flour. FRUIT CAKE-No. 1. 1 pound flour, 1 pound butter, 1 pound sugar, 1 pound almonds 1 pound raisins, 1 pound currants, 1 pound citron, 12 eggs, 1 wineglass brandy, 1 wineglass wine. Stone and cut the raisins fine; wash the currants; shred the citron very fine; blanch the almonds, and chop them up. Separate the eggs, and beat the yolks and sugar together; cream the flour and butter well; flour the fruit thoroughly; add the flour and butter to the yolks and sugar; then stir in gently the whites, beaten to a stiff froth. Add the fruit, almonds, brandy, and wine; then put all into a well-greased cake mould, and bake for four hours. FRUIT CAKE–No. 2. 1 pound sugar, pound candied orange 1 pound flour, peel, 1 pound butter, 1 pound candied lemon 1 pound raisins, stoned peel, peel, and cut fine, 1 teaspoonful each of 1 pound citron, ground cinnamon 1 pound currants, and allspice, 1 pound almonds, } teaspoonſul cloves. Cream the flour and butter together; beat the yolks and sugar well together, and the whites to a stiff froth; stone and cut the raisins; shred the citron very fine; wash and dry the currants; blanch and pound the almonds; flour the fruit well. Mix the above ingredients well together. Add a wineglass of French brandy, and bake for four hours. The Warm Springs Receipt-Book. 327 eggs, and bake in well-greased jelly-cake pans. Take one pound of sugar, four ounces of butter, six lemons, and six eggs; put the sugar and butter in a bright saucepan, grate the yellow rind of the lemons in the saucepan, squeeze the juice and strain it on the sugar, place over the fire and stir until it comes to a boil; beat the eggs and stir into the mix. ture, stirring all the time until it thickens and the eggs are thoroughly cooked. Take this from the saucepan and turn into a bowl; when it is cold, spread over one layer of the cake and place another layer of the cake on the top of it, then spread that with the lemon conserve and place another cake on it, and so on until you have four layers; then ice the cake over with a plain boiled icing. This lemon conserve, if put in a glass jar and the top put on it, can be kept for several weeks. ORANGE CAKE. 14 ounces granulated 12 eggs (whites only), sugar, 1 pound flour, 12 ounces butter, 1 cup milk, the juice of 1 lemon. Cream the butter and sugar together until light and creamy; beat the eggs to a stiff, dry froth, add half the milk to the butter and sugar, then the flour, then the re- mainder of the milk and the lemon juice; stir in gently the whites of the eggs, and bake in well-greased jelly pans. Take one pound of sugar, quarter of a pound of butter, four large or six small oranges, the juice of two lemons, and six eggs; put the sugar and butter in a bright saucepan, grate the rind of the oranges on it, strain the juice of the oranges and lemons and put with the sugar and butter; put the saucepan over the fire and stir until it boils; beat the eggs until very light, and be very careful when you stir the eggs into the hot syrup; let it boil until it thickens and the 328 The Warm Springs Receipt-Book. eggs are well done; then pour it out into a bowl; when it is cold, spread one of the layers of the cake with this con- serve, then place another layer on it and spread again with the orange conserve, and so on until you have four layers; then ice the cake with a plain boiled icing. PINEAPPLE LAYER CAKE. Make a regular pound cake and bake in jelly-cake pans. Spread between each layer the pineapple conserve, as fol- lows: One can of grated pineapple, eight ounces of granu- lated sugar, one ounce of butter, and two eggs. Put the pulp of the pineapple, with half of the juice and the sugar, in a farina boiler; when it becomes warm, add the butter; let it boil a few minutes, then add the eggs, well beaten; stir over the fire until it is quite thick. Take from the fire and spread between the layers. POMONE DE TENE AU CHOCOLAT. 1 pound shelled and 2 pounds pulverized blanched almonds, sugar. Pound the almonds and sugar in a mortar until very fine; then make into a paste with the white of eggs until of a nice consistency to work with the hands; then take a small piece; roll it about one-fourth inch thick, using corn starch to dust the table with. Cut some thin slices of cake, two inches long and one-half inch wide; spread jelly between the slices. Cut the almond paste in squares large enough to cover the cake the size of a potato, first wetting the piece of paste with the white of an egg to make the cake stick, and squeeze the paste all around the cake until it is the shape of a potato. Roll it in finely-grated chocolate, and make eyes with a pointed stick and a little cochineal. Dry in a moderately warm place. The Warm Springs Receipt-Book. 331 beat the eggs well, and add to the butter and sugar. Dis- solve the ammonia in the milk; stir in the flour, then the milk. Chop the almonds, but do not blanch them. Drop the batter on greased pans, making small, round cakes; cover the tops thickly with the almonds. TEA CAKES. 3 pounds flour, 3 eggs, 13 pounds sugar, Å ounce solid ammonia, } pound lard, 1 pint sweet milk. Cream the lard and sugar together, beat the eggs well, and dissolve the ammonia in the milk; then add together. If not stiff enough to roll, add a small quantity of flour. SHREWSBURY CAKE. 1 pound butter, 4 eggs, pound sugar, 1 nutmeg (grated), 1 teaspoonful vanilla. Mix into a soft dough and roll thin; cut in shapes and sift sugar over. These must be baked with great care. GENOISE CAKE. 1 pound granulated 9 eggs, sugar, 1 ounce carb. ammonia 1 pound butter, dissolved in pint 13 pounds flour, milk. Beat the yolks of the eggs and sugar well together; cream the flour and butter together well; beat the whites to a stiff, dry froth; mix the flour and butter with the yolks and sugar, then stir in gently the whites of the eggs. But- ter well the bottom of a large baking-pan and cover it a quarter of an inch thick with this batter; when done, dust over the tops with granulated sugar and cut out small, round cakes with a round cutter. 332 The Warm Springs Receipt-Book. SHROPSHIRE CAKE. 1 quart sifted flour, } teaspoonful each of 1 cup yeast, cloves, cinnamon, 1 cup milk, and ginger siſted 4 ounces butter, with the flour. Make into a soft sponge with a part of the flour. In the morning work in one cup of sugar, one cup of currants washed and picked, one cup of citron shredded very fine, and one cup of raisins stoned and cut very fine. Let it rise well in the same pan it is to be baked in. Bake in a mode- rate oven for one hour. MACAROONS. (Table Talk.) Rub one pound of almond paste to a soft smooth con- sistency with one unbeaten white of egg; add it a little at a time, working it constantly; then add one teaspoonful of extract of bitter almond. Now add unbeaten white of two eggs and half pound of powdered sugar. When well mixed, add the whites of two more eggs and another half pound of powdered sugar. So continue until you have used nine eggs in all and two pounds of sugar. Grease large sheets of paper, and drop the paste on by the tea- spoonful, so as to form a round cake about one and a half inches in diameter and a quarter of an inch thick. Place them at least two inches apart. Bake on a baking sheet in a moderate oven until a pale yellow. When done, turn the papers upside down; moisten lightly with a little warm water, and the macaroons will soon drop off. CREAM PUFFS. . (Table Talk.) Put one cup of water in a saucepan over the fire. When it boils, add to it one-half cup of butter, and stir until it dis- solves; then stir in one and one-half cups of pastry flour, stir- The Warm Springs Receipt-Book. 333 ring constantly while cooking until it is smooth and forms a ball, leaving the sides of a pan. Take from the fire, and put away to cool. When cool, add one-half teaspoonful of salt and six eggs unbeaten, one at a time. Add an egg; beat it into the paste until it entirely disappears; then add another, and so on until the six are in. Drop by the table- spoonful on a buttered baking-pan-forming little cakes- some distance apart. Bake twenty minutes in a quick oven, or until they have puffed, are a delicate brown, and are light when picked up. To test the puffs, lift one from the pan, and if it is very light, it is done; if heavy, even thor- oughly browned, is still unbaked. The lightness is given by the beating in of the eggs thoroughly and also by the niceness of the baking. When done and cool, make an opening in the side with a sharp knife, and fill. The Filling. Scald one pint of milk; rub two tablespoonsful of corn starch smooth with a little cold milk, and add to the scalded milk. Stir until it thickens. Beat three eggs light without separating; add one cup of sugar, and beat until light. Add the scalded milk to the sugar and eggs, stirring all the time; then return to the farina boiler, and cook until it thickens. Take from the fire; add a pinch of salt and a teaspoonful of extract of vanilla. SWEET WAFERS. 8 ounces sugar, milk enough to make 8 ounces flour, consistency of 3 eggs, pound cake batter, 4 ounces butter. Separate the eggs; beat the yolks and sugar well to- gether—the whites to a stiff froth; add to the yolks and sugar, then the flour, and milk enough to make the proper consistency. Bake in wafer irons and roll over a knife while they are hot. The Warm Springs Receipt-Book. 335 FAIRY GINGER BREAD. (Miss Parloa.) 1 cupful butter, 4 cupsful pastry flour, 2 cupsful sugar, 1 teaspoonful soda, 1 teaspoonful ginger. Beat the butter to a cream and add gradually the sugar; when light, add the ginger and one cup of milk in which the soda has been dissolved, and then the flour; beat or mix well; turn baking-pans upside down or use sheets; grease them, and spread the mixture over the pans very thin. Bake in a moderate oven until brown; while hot, cut into squares and slip from the pan. This must be spread on the sheet or pan as thin as tissue paper, and must be cut the moment it comes from the oven. They may be rolled as well. GINGER SNAPS. Cream one pound of butter; add to it a cup of granulated sugar, and beat until very light. Take- 3 pounds of flour 1} ounces ground and add to it- cinnamon, 13 ounces ground 2 teaspoonsful cream ginger, of tartar. Sift this two or three times. Dissolve three teaspoonsful (level) of soda in a little warm water, and add one quart of molasses. Add the flour and molasses alternately to the butter and sugar. Mix well; roll out (using a little more flour) as thin as possible; cut out with a round cutter, and bake in a hot oven for five minutes. They must be carefully watched that they do not brown too much or scorch. DELICATE CAKE. 1 cup butter, 1 cup milk, 2 cups sugar, 6 eggs (whites only), 3 cups flour, 1 teaspoonful soda, 1 teaspoonful cream of tartar. 336 The Warm Springs Receipt-Book. SILVER CAKE. 32 eggs (the whites 2 teaspoonsful cream only), of tartar, 2. pounds sugar, i teaspoonful soda, 14 pounds flour, 1 cup milk, 13 pounds butter, 2 lemons. Cream the butter and sugar well together; siſt the cream of tartar and flour together two or three times; dissolve the soda in the milk. Beat the whites of the eggs to a stiff froth; add to the butter and sugar alternately with the flour. Beat well; add the juice of the lemons. Lastly, stir in the soda well dissolved in the milk. Put into a moderately warm oven; bake slowly, but with regular heat. GOLDEN CAKE. 32 eggs (yolks only), 1 teaspoonful soda, 1} pounds sugar, cup milk, 13 pounds flour, 1 orange, the juice 11 pounds butter, and grated rind. 2 teaspoonsful cream of tartar. Beat the yolks and sugar well together; cream the butter until very light, and add to the yolks and sugar. Sift the flour and cream of tartar together more than once; stir into the other ingredients gently. Lastly, dissolve the soda in the half cup of milk. Bake in a well-greased pan in a inoderately hot oven. WHITE CAKE–No. 1. 12 eggs (whites only); } pound butter, 1 pound powdered sugar, 1 wineglass brandy, 1 pound flour, 1 lemon (juice only). Cream the butter and sugar well together; beat the eggs to a stiff, dry froth, and add to the butter and sugar; stir in the brandy, then the lemon juice; add the flour lightly. Bake in a well.greased pan in a moderate oven. 338 The Warm Springs Receipt-Book. LADY CAKE. 14 ounces pulverized 3 teaspoonsful rose sugar, water, 12 ounces butter, 1 cup milk, 1 pound flour, 15 eggs (whites only). Cream the sugar and butter together until light and creamy, add the whites of the eggs a little at a time, and beat vigorously all the time until all the whites are in and have been well beaten; then put in the flour and beat well. The more this cake is beaten the more it will be. Stir in the milk and rose water after the flour. Bake slowly. FRENCH LOAF CAKE. 8 eggs, pound flour, 1 pound pulverized 2 teaspoonsſul cream sugar, of tartar, pound butter, 1 teaspoonful soda. Sift the flour and cream of tartar together more than once; dissolve the soda in a little sweet milk; cream the butter and sugar together and beat the eggs separately. Mix and bake as you would pound cake. POUND CAKE–No. 1. 1 dozen eggs, 1 pound sugar, 1 pound flour, 1 pound butter. Take from the butter a piece the size of a hickorynut and replace it with a piece of lard the same size. Beat the eggs separately; add the sugar to the yolks, then add the whites. When the flour and butter have been thoroughly creamed with the hands, add to the eggs and beat well. Season to the taste, and bake in a well-buttered mould for two hours. 340 The Warm Springs Receipt-Book. SPONGE CAKE–No. 3. 7 eggs, pound flour, 1 pound granulated sugar, } tumbler water. Boil the water and sugar together until you have a rather thick syrup; take from the fire, and when milk-warm put in the yolks and beat well; then add the whites beaten to a stiff, dry froth; stir in the flour gently, turn into a well-greased mould, and bake. STRAWBERRY SHORTCAKE. 1 pint flour, measured 1 teaspoonful cream before sifting, of tartar, 4 generous tablespoons } teaspoonful soda, ful of butter, 1 teaspoonful salt, 2 tablespoonsful pow 2 quarts strawberries, dered sugar, 3 cups powdered 1 cup milk, sugar. Sift the flour, cream of tartar, salt, soda, and sugar well together, then rub the butter into the mixture, and add the milk. Butter two jelly-cake pans ; divide this mixture, and spread it evenly in the pans, and bake in a quick oven about twenty or thirty minutes. When the cakes are done turn them out of the pan and butter quickly with fresh butter. Crush three pints of the berries and two cups of the sugar together and spread a layer over one piece of the cake, then place the other layer of the cake on the one already spread with the berries ; butter that layer and spread with the straw- berries ; then take the whole berries and place on top of the crushed berries, and then siſt powdered sugar lightly over all. ORANGE SHORTCAKE. Make the shortcake by the same receipt as the strawberry shortcake. Take eight oranges, cut them in half; with a The Warm Springs Receipt-Book. 341 spoon remove all of the pulp and juice from the skins; take out every seed. Sprinkle this well with sugar, and let it stand until the shortcake is done. As soon as the short- cake comes from the oven, split it and butter it, and put a thick layer of the orange pulp on it; then place the other piece on it, and spread the remainder of the orange pulp on it. Whip to a stiff, dry froth a pint of cream, which should be thoroughly chilled; pile the whipped cream over the top. Have a small glass pitcher filled with the orange juice; pass it with the shortcake so that those who wish it can use it with the shortcake. 342 The Warm Springs Receipt-Book. 344 The Warm Springs Receipt-Book. Icing. PLAIN ICING. 4 eggs (whites the juice of 1 lemon, or i of only), teaspoon tartaric acid can 1 pound pow be used if you have not dered sugaſ, the lemon convenient. Sometime before you make the icing, place the eggs on the ice so that they may become thoroughly cold; break carefully, that you may not have a particle of the yellow. Beat the whites to a stiff, dry froth; gradually stir in the powdered sugar. Stir until very well mixed; then add the lemon juice or tartaric acid. This not only flavors it, but makes it much whiter also. Beat until the icing is very stiff and white. ORANGE ICING. (Mrs. Rorer.) 1 pound powdered sugar, grated rind 1 orange, 1 tablespoonful boiling sufficient orange juice water, to moisten.. Put the sugar in a bowl; add the grated rind and then the water and juice. The icing should be stiff, and used immediately. BOILED ICING. 11 pounds cut loaf sugar, 4 eggs (whites only), 1 tumbler water, the juice 2 lemons. Pour water on the sugar; put on the fire in a porcelain- lined kettle; stir constantly until the sugar melts, no longer; boil until it hardens when dropped in cold water. Have the 350 The Warm. Springs Receipt-Book. CRANBERRY JELLY. Take one quart of cranberries, wash and pick them, and take out any unsound ones before they are measured. Put them in a porcelain kettle with a pint of water, and boil hard for fifteen minutes. Turn them into a colander, and rub them through with a potato-masher. Wash out the kettle, and return the juice to the kettle with one pound of granu- lated sugar; boil for fifteen or twenty minutes longer. MARISCHINO JELLY WITH PEACHES. Cover one box of gelatine with one cup of cold water, let it stand at least an hour, then pour over it a quart of boiling water; stir one pound of granulated sugar, the juice of two lemons, and a generous cupful of marischino. Mix well and strain in a flannel jelly. bag. Use either a two- quart mould or individual moulds, but whichever is used put in a pan and surround with ice ; pour some jelly in the mould, at least an inch thick. When it begins to harden have thoroughly ripe soft peaches, peeled and cut in half, and the stones removed. Lay the peaches on the jelly and pour in a gill more of the jelly. When that hardens then fill the mould with the remainder of the jelly and set away to harden. PORT WINE JELLY. 1 box gelatine, 1} pounds sugar, 1 pint cold water, 3 lemons, 1 pint boiling water, 1 pint of port wine. Cover the gelatine with the cold water, let it soak an hour; cut up the lemons, add the boiling water, and stir until dissolved; then add the port wine, strain through a flannel jelly-bag, and place on ice to harden. The Warm Springs Receipt- Book. 351 ORANGE JELLY. One box of gelatine covered with a pint of cold water ; allow it to stand for an hour or more. Then add one pint of boiling water, one pint of orange juice, one pound of granulated sugar. Stir until thoroughly dissolved, then strain through a jelly-bag. Turn into a mould to harden. QUINCE JELLY. Wash and wipe the quinces dry; cut them into slices; do not peel them, but do not let the seed go in. Put into a porcelain-lined kettle and barely cover with water. Boil until the fruit is tender; put into a flannel jelly-bag and strain. To every pint of juice allow one pound of cut-loaf sugar. Stand over a brisk fire and let quickly come to a boil, and boil for twenty minutes; then add the sugar; stir until it dissolves; carefully remove all scum. As soon as it begins to boil, after the sugar is put in, take from the fire, and put into jelly glasses. Finish off just as the apple jelly is. STRAWBERRY JELLY-No. 1. One box gelatine; cover with one pint of cold water; allow it to stand at least an hour; then add one pint of boiling water. Stir constantly until all is dissolved; add to this one pint of granulated sugar and the juice of one lemon. Set aside to cool; when it begins to congeal, fill the bottom of a jelly mould with firm, large, ripe strawberries which have been washed and thoroughly dried. Pour some of the jelly over the strawberries; let them stand until the jelly is firm; then add more berries, and again pour over these more jelly, and so on until the mould is full; then set in the ice box until the jelly is thoroughly hard. When ready to serve, turn it out on a glass dish, and put whipped cream around it. 354 The Warm Springs Receipt-Book. Preserves. CHERRY PRESERVES–No. 1. For this the morello cherries must be used. Wash the cherries, taking out the faulty ones; drain them until quite dry on a soft cloth; then stone them, taking care of every drop of the juice. Weigh the fruit, allowing a pound of granulated sugar for every pound of the cherries. Put a layer of fruit in a porcelain-lined kettle, then a layer of sugar, and so on until all is used up; then pour the juice over it, and place the kettle over the fire and simmer gently · until the cherries are tender and the syrup is very thick. Seal the jars well, and keep in a cool place. CHERRY PRESERVES—No. 2. Use morello cherries. Wash the cherries and drain them until quite dry, then stone them, and to every pound of cherries allow a pound of granulated sugar. Drain what juice you can from the fruit and put with the sugar and a very little water into a porcelain-lined kettle. When the syrup boils skim if necessary ; put in the cherries and cook until tender. DAMSON PRESERVES. Wash the damsons and dry well; prick each damson with a coarse needle. Weigh the damsons, and to each pound of fruit use one pound of sugar. Lay the damson (a layer) in the bottom of a porcelain-lined kettle and a layer of sugar; then continue until the fruit and sugar are all in. Pour over this a very little water; put on the fire and heat slowly; let it simmer for not quite an hour. With a per- forated skimmer take out the damsons and lay on a flat dish; The Warm Springs Receipt-Book. 357 SOUR ORANGE PRESERVES. Grate off the outer rind; cut out the centre pulp; soak well in salt and water four or five days, changing the water every day; soak in fresh water till the salt taste is extracted; then make a strong alum water and put the oranges in for twelve hours. Boil the oranges, a few at a time, in clear water till they are easily pierced with a straw. Make a thick, rich syrup, and while boiling hot, drop the oranges in and let them boil five minutes. Take them out and lay them on a dish to cool. It may be necessary to boil them over the next day. PRESERVED FIGS. To each pound of fruit allow one pound of sugar, the juice of one lemon, and a cup of water to each pound of sugar. Have the figs well wiped and thoroughly dry. When the syrup is boiling, drop the unpeeled figs in, and cook until they can be pierced with a straw. With a skimmer take out each fig; lay on a flat dish until they are cool; continue to boil the syrup until it is rich and thick. Put the figs in small glass jars and pour the syrup over them. Seal at once. - - PRESERVED PEACHES. Select large, nice peaches which are ripe, but not over- ripe, peel and halve them. Make a syrup thus : Put into a porcelain-lined preserving kettle one quart of the best gran- ulated sugar, one pint of cold water ; stir until the sugar is well dissolved. Beat the white of an egg and add to the sugar before it grows warm. Watch carefully, and when it boils up remove from the fire before it runs over, and pour in a tablespoonful of cold water. When the syrup goes down put it on the fire again. Repeat this three times, and after the third spoonful of water is poured in let it settle. 358 The Warm Springs Receipt-Book. Take off the scum carefully and strain through a jelly-bag. Add the peaches to the syrup in the proportion of three- fourths of a pound of peaches to one pound of sugar, and boil the peaches in the syrup for three-quarters of an hour, or till the fruit is tender. PEACH PRESERVES. For this select the white-fleshed cling-stone peaches ; peel them, or if preferred, drop them into boiling lye, using two gallons of boiling water to one pint of good wood ashes. Let them be in the lye but a few minutes; then put them for a moment into cold water; then rub with a coarse towel, and put them again into cold water, changing the water several times until it loses all taste of the lye. Make a syrup, allowing three-quarters of a pound of sugar to one pound of fruit and a cup of water to a pound of sugar. Carefully skim off all the scum as it rises; drop in the peaches; let them boil until they can be easily pierced with a straw; then take them out; lay them on a flat dish, never letting them be one on another. Set the dishes in the sun for an hour or two; then, when the peaches are cold, put them in glass or stone jars, and pour the syrup over them. - - PEAR PRESERVES. Peel the pears, and cut in half; carefully remove the cores; take equal weight of pears and sugar. Put the sugar in a porcelain-lined kettle with just water enough to make a rich syrup. Skim carefully, and put in a few pears at a time; boil until very clear and can be pierced with a straw. Lay upon a flat dish until all are cooked and the pears become cold. Boil the syrup a little longer, and when the pears are cold, pack them in jars, and strain the syrup over them. The Warm Springs Receipt-Book. 359 STRAWBERRY PRESERVES. (Miss Parloa.) For twelve quarts of berries take six quarts of sugar. Put three quarts of fruit into the preserving kettle with one gill of water, and after heating very slowly, mash thoroughly; turn into a piece of cheese cloth and let it drain until it is cool enough to handle, then press every particle of juice through the cloth. Put the juice and sugar in a preserving kettle and heat slowly to the boiling point, stirring fre- quently. When the juice boils add the remaining nine quarts of whole berries and cook for fifteen minutes. After the fruit begins to boil the liquor should simply be allowed to bubble, and should be skimmed frequently. When the fruit is cooked put it into jars, filling the remaining space with the juice. There may be about a quart of the juice left after the jars are filled. Save it for use in the winter for sherbets, bavarian creams, puddings, sauces, or anything else for which fresh fruit juice would be used if it could be had. QUINCE PRESERVES. Select smooth, ripe quinces; peel, core, and quarter them. Allow a pound of sugar to a pound of fruit. Boil the quinces in clear water until they can be easily pierced with a straw. Take them from the water carefully with a strainer; lay on a flat dish. Use the water in which the quinces were boiled to make the syrup, being careful to strain it through a cheese cloth before you put it with the sugar. When the syrup comes to a good boil and has been skimmed, put the quinces in and let them come to a boil. Take from the syrup; put into a jar and pour the syrup over them. BLACKBERRY JAM. Pick over the berries and have them free from leaves. Take two gallons of very ripe berries, put into a porcelain- 360 The Warm Springs Receipt-Book. lined kettle, and simmer gently for more than two hours; then add one gallon of granulated sugar. Cook for an hour or more; be very careful that it does not scorch or burn. Seal while it is hot in small glass jars. RASPBERRY JAM–No. 1. Pick and overlook the berries carefully. Allow three- fourths of a pound of sugar to every pound of berries, and one pint of red currant juice to every four pounds of the berries. Put the berries and the currant juice on in a por- celain kettle over the fire. Boil for thirty minutes or more, mashing and stirring it constantly; then add the sugar, and simmer for thirty minutes more. Put in small glass jars, and seal up securely. RASPBERRY JAM—No. 2. Take twelve quarts of raspberries and pick over carefully; have them put in a preserving-kettle and heat slowly for half an hour. With a wooden spoon mash the berries as well as you can. If there seems too much juice dip out a pint and add eight quarts of granulated sugar and cook for thirty minutes longer. Put in small glass jars, seal securely and keep in a cool, dark place. STRAWBERRY JAM–No. 1. Cap and wash the strawberries and put them in a porce- lain kettle with a very little water ; stir constantly. When done mash the berries well and add one pound of sugar to each pound of fruit; stir gently until it is quite thick-stir constantly, and from the bottom. Put in small glass jars and seal securely. STRAWBERRY JAM–No. 2. Two quarts of strawberries, capped and washed well. Put them in a porcelain-lined kettle, cook until almost done; The Warm Springs Receipt-Book. 361 then add three pints of granulated sugar. Boil steadily for thirty minutes after sugar is added. Be careful not to burn. QUINCE MARMALADE. Peel, core, and slice the quinces, keeping them in cold water to prevent discoloration until you are ready to begin to cook them. Put the peelings, cores, and seed in a sepa- rate kettle with water enough to cover them, and stew them until the flavor is extracted and the parings cooked to pieces. Strain off the water through two thicknesses of cheese cloth; weigh the fruit and allow three-quarters of a pound of sugar to one pound of fruit. Put the quinces in a preserving kettle, with an orange or two cut up fine in it. Carefully remove the seed. When this water in which the quinces were boiled is almost cold, pour over the quinces and simmer until the quinces become perfectly soft. Mash with a wooden spoon; add the sugar and cook for fifteen minutes more. When it becomes a smooth paste, take off; put into small jars with brandied paper over them. SIBERIAN CRAB-APPLE CONSERVES. Gather the apples for conserves from the tree with the stems, and be sure they are not bruised. Boil the apples in clear water until you can stick a straw through them. Take carefully from the water, and wipe dry with a soft cloth; roll in powdered sugar; place in a flat dish without touching each other; cover with a piece of tarlatan to protect from bees or flies. Set in the hot sun; repeat the rolling in sugar and putting in the sun for nine or ten days until they become clear and dry. For several days they will make a syrup, but by rolling in sugar every morning and putting in a clean dry dish, not touching each other, you will find in nine or ten days they will become dry and firm. Pack in glass jars, and cover tightly. 362 The Warm Springs Receipt-Book. PEAR CONSERVES. Peel the pears, quarter, and carefully remove the cores. Boil in clear water until each piece can be pierced with a straw-no longer. Take from the water with a skimmer, carefully dry each piece, roll in powdered sugar, place in a flat dish, protect with thin lace from flies, put in the hot sun- shine all day. The next morning roll again in sugar, place on a dry dish and again put in the hot sun. Continue this for ten days, by that time they will be clear and firm ; then pack in a dry, glass jar and cover tightly. 364 The Warm Springs Receipt-Book. serving brandy until the jars are very full. Put on the tops carefully and set away in a dark place for several months. Strawberries, raspberries, or blackberries may be pre- pared in the same way. BRANDY FIGS. Gather the figs when not quite ripe. Make a very thick syrup, allowing a pound of sugar to one pound of fruit. Divide this syrup, only using a part of it in stewing the figs. Stew them, only a few minutes at a time, until they are thoroughly penetrated by the syrup. Put the figs in the jar hot. The reserve syrup keep hot to mix with an equal quantity of syrup and brandy. Pour this over the figs hot. The jar must be very closely covered. TO BRANDY GRAPES. For this take nice firm bunches of tokay grapes. Wash them carefully and dry them well with a soft towel. Stick each grape through twice with a rather coarse needle. Put the bunches in a glass jar. After you have made a syrup, allowing three-quarters of a pound of sugar to a pound of grapes, take one cup of the syrup to two cups of white whiskey (always using the best). Pour over the grapes until the jar is very full, fasten the top on securely, and keep in a cool, dry place. BRANDY PEACHES—No. 1. Select firm, ripe peaches, but do not let them be over-ripe. Dissolve a little cooking soda in some boiling water. Into this hot soda water put the peaches for a few minutes, then take them from the hot water and drop into cold water for a minute or two. Take out the peaches one at a time and rub them with a coarse towel (this removes the skin), then Pickles. SPICED VINEGAR FOR PICKLING. For FIVE GALLONS. 5 gallons vinegar, 1 pound white mustard 4 ounces mace, seed, 4 ounces cloves, 2 lemons (peeling only), 2 ounces allspice, 2 oranges (peeling only), 2 ounces turmeric, 6 pounds brown sugar, $ pound cinnamon, a small quantity horse- 1 pound ginger, radish, a small quantity garlic. Beat the spices altogether and put into the vinegar cold. Cover it closely and put into a warm place for a week or ten days. Stir it well once every day. It will be necessary to add more sugár every few days. This vinegar may be used for pickles in two weeks, but is better if allowed to stand for a month. CUCUMBER PICKLE. 2 gallons vinegar, 2 handsful scraped horse- 1 pint black mustard radish, seed, 1 handful garlic, 4 ounces ginger, 3 lemons (sliced), 3 ounces allspice, 4 pounds brown sugar, 1 ounce cloves, 1 large bottle olive 4 ounces black pepper, oil, 3 ounces celery seed, 1 small bottle Worces- 2 ounces turmeric, tershire sauce. Mix these ingredients in a stone jar during the month of May and keep covered in the sun for two months, shaking 368 The Warm Springs Receipt-Book. the jar every day. To prepare the cucumbers for pickling, take them out of brine and soak in vinegar and water for a day and night, then put them in good vinegar for one month, then in the spiced vinegar; but the cucumbers must be in the good vinegar one month before it is put in the spiced vinegar. SMALL CUCUMBER PICKLE. Wash and wipe one hundred small cucumbers about the size of one's little finger. Make a brine of salt and water strong enough to bear an egg. When the salt is all dis- solved, strain it through a cheese cloth. Pour this over the small cucumbers and let them stand a day and night; then take the cucumbers from the brine and place in stone jars; take vinegar enough to cover the cucumbers; put in a por- celain kettle with 12 whole cloves, 1 ounce mustard seed, 4 blades mace, 1 cup grated horse- 1 slice onion, radish, 2 slices lemon, 6 pepper-corns. Let the vinegar and spices come to the boiling point and pour while it is steaming hot over the cucumbers. These pickles can be used in two weeks, and will keep an indefinite time. ARTICHOKE PICKLE. Wash and scrape Jerusalem artichokes ; put a layer of artichokes in a jar, then sprinkle between each layer cloves, mace, cinnamon, and ginger until the jar is full; then pour scalding vinegar over the whole. MANGOES—No. 1. Take the small cantaloupes or very large cucumbers, cut a slip from end to end; take out the seed, and put them into The Warm Springs Receipt. Book. 369 a strong brine. When ready to stuff them, take them out of the brine and soak in fresh water four or five days, changing the water daily. Scald them in weak vinegar until they are a good green, then put them into good vinegar for a week, then drain them out and stuff them. In stuffing use cab- bage and celery cut very fine, a little garlic, cinnamon, mace, white mustard seed, cloves, ginger, allspice, horse- radish, orange, and lemon peel. Cut the celery and cab. bage the day before you use them; allow them to dry a little. Pound the spices, and mix well together with sugar and vinegar enough to enable you to manage it well. Several good-sized onions cut up will improve it. MANGOES—No. 2. (From Georgia Housekeepers.) Take three dozen mangoes; take a large cabbage, chop it fine and sprinkle salt with it. Let it remain all night; in the morning wash it through one or two waters and drain it. 2 tablespoonsful ground 2 tablespoonsful all- ginger, spice, 1 tablespoonful ground 1 tablespoonful cloves, mace, 2 red peppers, cut in 3 large onions, chopped strips, fine, 2 tablespoonsful mustard, 1 pound white mustard ? pound black mustard seed, seed. Rub the mangoes with sugar and mustard on the inside, and scald them in spiced vinegar. Having mixed all the above ingredients well together, stuff the mangoes and cover with cold vinegar. A little celery seed is a great improvement to the stuffing. Rub and scald the mangoes at the time the cabbage is chopped. 370 The Warm Springs Receipt-Book. ONION PICKLE. Small white onions are best. Scald them in hot brine for five mornings, then the sixth day cook them with milk- skimmed milk is best. Drain carefully from the milk, put them on a soft cloth, let them drain, wipe them dry, put into jars, and cover with vinegar well spiced with pods of red pepper, stick cinnamon, and a few blades of mace. PEPPER MANGOES. For this the large bell pepper inust be used. Cut a slit and take out the seed. Put into a strong brine for five days, then take from the brine and drain and put in cold water for two days. Boil a sufficient quantity of vinegar to cover the peppers, adding a tablespoonful of alum to the vinegar. Put the peppers in a jar and pour the boiling vinegar over them. Repeat this at least four times; then prepare a stuffing by cutting very fine a quart of cabbage, half an ounce of ground mace, half an ounce of ground allspice, half an ounce of ground cinnamon, four ounces of mustard seed, two ounces of grated horseradish, and one cupful of olive oil. Mix well together, stuff the peppers, tie se- curely, put them in a jar, and pour cold vinegar over them; then set the jar in a kettle of water and let it boil gently until the pickle is very tender. OILED CUCUMBERS. Take thirty large cucumbers, peel and slice them quite thin, twelve medium-sized onions, peel and slice thin; sprinkle them well with salt, and let them stand all night. The next morning put them in a colander and let them remain until thoroughly drained. Cover them over with hot vinegar; let them stand in the vinegar for four or six hours. Pour off the vinegar, and mix with the best olive oil in the proportion of one gallon of vinegar to one quart The Warm Springs Receipt-Book. 371 of oil. Put with the vinegar and oil four pods of red pepper and six tablespoonsful of celery seed. Place on the fire; let it simmer, then pour it hot over the cucumbers and onions. Put away in air-tight jars. In a week's time it will be ready for use, and will be found particularly nice to serve with fish. OIL MANGOES—No. 1. . (A Virginia Receipt.) Gather the melons before they are too large; pour a hot, strong brine over them. Next day cut a small slice out and take out the seed. Pour a hot brine over them again, in which let them remain for two weeks, occasionally changing the brine. Take them out and wipe them dry inside. To stuff four dozen, prepare- 1 pound white mustard 1 pound ground ginger, seed, . 1 pound grated horse- 1 pound black mustard radish, seed, 1 ounce ground mace, 1 ounce ground pepper, pound mustard, 1 ounce grated nutmeg. Mix these ingredients into a paste with olive oil; stuff the mangoes, put back the slice which has been taken out, tie a white cord once or twice around each; put them in a stone jar, cover with vinegar. Set the jar in a kettle of water, and boil until tender; boil gently. OIL MANGOES—No. 2. Take fifty small cantaloupes (the smaller the better), put into a large jar or keg, cover with a brine made of salt and boiling water ; let them stand until the next day; cut a slit in the side of the melon, and carefully remove all the seed. Put them back into the brine for eight days; take them from the brine and cover with vinegar for two weeks; 372 The Warm Springs Receipt.Book. then carefully wipe the inside with a soft towel. Make a stuffing of, 1 pound white mustard } pound black mustard seed, seed, 1 pound chopped onion, 4 pounds brown sugar, fine, 1 pound English mus- 1 ounce ground mace, tard, 2 ounces ground pepper, 1 ounce grated horse- 1 ounce grated nutmeg, radish, 2 ounces turmeric, mixed 6 cucumber pickles, with cold water, minced, 1 cup olive oil, 2 ounces celery seed. Mix these ingredients well together; stuff the melons; tie each melon with white cord. If all the stuffing is not used, stir it in the jar among the melons, and cover with vinegar. PEACH MANGOES. (Table Talk.) Select large free-stone peaches, with a flannel rub the fur from the skin; put them into a stone jar and cover with a brine sufficiently strong to bear an egg; cover and stand aside forty-eight hours, then take them carefully from the brine, throw them into cold water, wipe it careſully without breaking the skin (a piece of flannel is best for this purpose). Now, with a sharp knife, remove a small piece from each side, and take out the stones; sprinkle the inside of the peach lightly with celery seed. Mix in a bowl a cupful of grated horseradish and two tablespoonsful of whole mustard seed, moistened with vinegar, and fill this from the space from which the stone was taken. As each piece is filled, replace the small piece taken from the side, tie it with soft twine, stand in a stone or glass jar, cut side up, and as 374 The Warm Springs Receipt-Book. the next day drain the syrup carefully from the damsons, put in a kettle, and place over the fire; when it reaches the boiling point pour it over the damsons again, and repeat this for three days; then fasten the jars up carefully and put in a cool, dry place. WATERMELON SWEET PICKLE. Pare the skin of the rind and cut in squares, or any shape you fancy; then boil in clear water until tender, and drain carefully. Make a syrup of three pints of vinegar, three pounds of brown sugar, one ounce of cinnamon bark, and one ounce of cloves, and when it comes to the boil, pour over the melon rinds boiling hot; the next day drain the syrup off very carefully and put on the fire until it reaches the boiling point, then pour over the rinds; repeat this for three days in succession. -- - - - -- - - - - - SPICED PEARS. Peel eight pounds of pears, but leave them whole; drop into cold water to keep them from becoming discolored. Put into a porcelain-lined kettle- 5 pounds sugar, 13 pints vinegar, 6 pieces cinnamon bark 1 teaspoonful cloves, more than two inches 1 teaspoonful allspice, long, 1 teaspoonful mace, 1 tablespoonful ginger root, the rind of a lemon. When the sugar is thoroughly dissolved and the vinegar is boiling, put in the pears and bring again to the boiling point. Take from the fire; put the pears in jars, and pour the syrup over them. Tie the jars up carefully, and stand in a cool place. The next day drain all the liquor from the pears; let it become boiling hot, and again pour over the pears. Do this for ten consecutive days; on the tenth day, when the syrup becomes warm, again put the pears in the kettle, and let them come to a boil, then put into jars. 378 The Warm Springs Receipt-Book. bits, slice the pepper nicely, pack, and sprinkle with layers of salt. Let stand all night; in the morning pour off the brine and cover with cold vinegar and water-half each; let it stand a day or two, then pour off all and mix with the vegetables, the spices, and dry mustard; pack in a jar. Boil sufficient vinegar, with two pounds of brown sugar, to cover them, and tie the jar up carefully. CUT PICKLE. peck green tomatoes, 25 cucumbers cut into 2 large heads cabbage, small pieces. Pack in salt over-night; drain in the morning and add half a pint of grated horseradish, three pounds of brown sugar, one and a half ounces of celery seed, half a teacup of ground pepper, hall teacup of turmeric, and half a tea- cup of ground cinnamon. Mix well and boil until tender, then add two small boxes of mustard and cover with good vinegar. YELLOW CABBAGE PICKLE. Quarter the cabbage, and pour boiling salt water over it and let it stand until the next morning; then rub each piece with salt, and lay on a cloth in the sun for one day; then put them in a jar and cover with vinegar; add a little turme- ric; let them stay in that a few days, then drain them well and wipe dry, and put them in vinegar prepared as follows: 2 gallons vinegar, 1 pound race ginger, 1 pound black pepper, 2 ounces cloves, Ž ounce mace, 3 ounces turmeric, 1 teacupful celery 1 teacupful ground seed, mustard, 1 pint shredded horse- 2 handsful garlic, radish, 1 pint white mustard seed. The Warm Springs Receipt. Book. 379 YELLOW PICKLE. 1} gallon vinegar, 1 pound mustard, 1 pound brown sugar, 1 ounce turmeric, 2 ounces cloves, 1 ounce allspice, 1 ounce pepper, 7 tablespoonsful salt, 3 pound grated horse- 1 pound English radish, mustard seed. Mix the mustard and turmeric together to a smooth paste with some of the vinegar. Put the vinegar, spices, and sugar in a porcelain kettle and put on the fire. When the vinegar comes to a boil, pour in the mustard and turmeric, and stir it for two minutes. Boil the vegetables for pickling in salt water until tender; drain well, and press gently with a cloth until perfectly dry. Put the vegetables in glass jars and pour the hot vinegar over them. SLICED CABBAGE PICKLE. Two gallons of sliced cabbage ; let it stand in salt water for two hours, then drain off the water, and add- 3 gills white mustard 2 tablespoonsful all- seed, spice, 2 tablespoonsful cloves, 4 tablespoonsful flour 2 tablespoonsful black of mustard, pepper, 3 tablespoonsful celery 1 pint finely chopped seed, onion, 1 pound brown sugar, 3 pints good vinegar. Mix all these ingredients; put into a porcelain kettle, and boil until the cabbage and onion are tender and it becomes quite thick; and when it is cold it is ready for the table. . MARTYNAS. Use the martynas when quite young and tender; make a strong brine that will bear an egg and leave the martynas 384 The Warm Springs Receipt-Book. Beverages. APPLE TODDY. WESTMORELAND CLUB RECEIPT FOR Six GALLONS. 3 pints apple brandy, 6 pints French brandy, 3 pint peach brandy, pint curacao, 4 lemons (peeled and 1 quart bottle champagne, sliced thin), 2 gallons water, 4 pounds granulated 48 apples (roasted and sugar, quartered). mpagne, CHAMPAGNE CUP. 1 quart champagne, 1 quart apollinaris, 2 wineglassful sherry, 1 wineglassful curacao, 1 slice cucumber, 1 slice pineapple, 1 orange (sliced), 1 lemon (sliced), 1 tablespoonful sugar. Put a large piece of ice in the punch bowl, and pour the other ingredients over it. Serve very cold. CLARET CUP. 1 bottle claret (1 the juice and rind 1 quart), lemon, 1 bottle soda water (1 1 cupful sherry wine, quart), 1 pound granulated 2 slices cucumber, sugar. Grate the lemon and add the rind and sugar together; put a few spoonsful of water with it. Add the liquors, and when the sugar is thoroughly dissolved, strain on a large piece of ice, and add the slices of cucumber. The Warm Springs Receipt-Book. 387 LEMONADE. To make a quart of lemonade, use eight lemons and eight large tablespoonsful of granulated sugar. Roll the lemons until soſt. Take almost a quart of water, add the sugar to it, put into a pitcher, cut six of the lemons in half and squeeze the lemons with a lemon-squeezer into the pitcher; taste, and if not sweet enough, add more sugar. Cut the remaining two lemcns in slices in the pitcher, let it stand for half an hour in the ice-box, and before it is served put in some large pieces of ice. APOLLINARIS LEMONADE. Take a lemon to each glass; squeeze the juice, after you have left one slice. Fill the glasses almost full with crushed ice, add a teaspoonful of granulated or powdered sugar and the juice of the lemon, and fill with the apollinaris. Put the slice of lemon on top, or a few strawberries can be used instead of the slice of lemon. MINT JULEP. 2 wineglasses water, 1 lump sugar, 2 wineglasses of brandy, a few sprigs mint. Bruise the mint a little in the water while you are dissolv- ing the sugar. When you have extracted enough of the flavor of the mint to be just perceptible, then remove the mint and add to the water two wineglasses of the best brandy and a slice of lemon. Put a shaker over the tum- bler and mix well; then half-fill another glass with crushed ice and pour the julep in; have three sprigs of fresh mint; stick them in the glass, allowing them to be just above the top of the glass. Let a straw or two be served with each glass. 388 The Warm Springs Receipt-Book. CHAMPAGNE PUNCH. Make a very rich lemonade. To each quart of the lem- onade add one quart of champagne, half a pint of maris- chino cherries, half a pint of sliced pineapple, and half a pint of orange, peeled and cut into small bits. Put the oranges, cherries, and pineapple in the punch-bowl with a large piece of ice, and pour the champagne and lemonade in. RUM PUNCH. 1 pint hot water poured 1 pint brandy or whis- on the peel of two key, lemons, 1 pint rum, 1 pint lemon juice, 1 heavy pound sugar. Serve with crushed ice in glasses. A pint bottle of cham. pagne added just before it is served makes a delicious champagne punch. JW CHAMPAGNE PUNCH.. 1 pint strong green tea, 1 quart champagne, 1 wineglass curacoa, 1 wineglass Jamaica 1 teaspoonful Angas- rum, tura bitters, the juice and rind the juice and rind 2 1 lemon, oranges, 3 cupful sugar. Peel the lemon and oranges very thin; steep in the bitters and rum for some hours, then add the other ingredients, and just before serving, pour in the champagne. Serve in a punch bowl with a large block of ice. CREAM PUNCH. Take a glass of cream, sweeten to your taste; stir in care- fully a wineglass of the best brandy. Grate a little nutmeg on each glass, and serve icy cold. 392 The Warm Springs Receipt-Book. 394 The Warm Springs Receipt-Book. when it is scalding hot pour in the coffee and boil just a minute. Serve at once. CHOCOLATE. Put one quart of milk in a double boiler, grate two ounces of Baker's chocolate and rub to a very smooth paste with very hot water; when the milk becomes very hot stir in the chocolate; add three tablespoonsful of sugar; beat with an egg-beater if you have no muller all the time, and beat vigorously until the chocolate is well done and thick. But chocolate, like coffee, should be served as soon as done. Put a tablespoonful of whipped cream on each cup. BROMA. Take two heaping tablespoonsful of broma and mix to a smooth paste with a cupful of boiling water. Put a cupful of milk on to boil in a double boiler, and when scalding hot stir in, and continue to stir the broma and hot water until it boils; then serve. COCOA. Take four tablespoonsful of cocoa and mix to a smooth paste with a cupful of hot water; have a pint of milk in a farina boiler and boil for at least ten minutes; stir constantly. TEA. While tea is made with boiling water, tea itself must not be boiled. Scald the tea-pot well with boiling water, allow- ing the hot water to stand in it for a few minutes until the tea-pot is thoroughly heated. A good rule is to allow a teaspoonful of tea for each cup and a teaspoonful for the