NYPL RESEARCH LIBRARIES
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THE NEW
GALT
COK
BOK


VTI
laulor





The New
Galt Cook Book
(REVISED EDITION ENTIRELY RE-SET)
A BOOK OF TRIED AND TESTED RECIPES
Compiled by
MARGARET TAYLOR
FRANCES MCNAUGHT
and
|
TORONTO
GEORGE J. McLEOD, LIMITED
PUBLISHERS
CISA-I
JEG


THE NEW YORK
PUBLIC LIBRARY
810975 A
ASTOR, LENOX AND
TILDEN FOUNDATIONS
R 1935 L
Entered according to Act of the Parliament of Canada, in the year one
thousand eight hundred and ninety-eight, by MARGARET TAYLOR and
FRANCES McNAUGHT, at the Department of Agriculture, Ottawa.





SOUPS
“If you do expect spoon-meat, bespeak a long spoon."
-Comedy of Errors.
Bone Stock for Soup.
Bones of any meat which has been dressed, as sirloin bone, leg
of mutton bone, etc., two scraped carrots, one stick celery, enough
cold water to cover the bones, or enough of the liquor left from
braising meat to cover them, one spoonful of salt. Break the
bones into very small pieces, put them into a stew-pan with the
carrots and celery, cover them with cold water or cold braise
liquor and let it boil quickly till the scum rises; skim it off and
throw in some cold water when the scum will rise again. This
must be done two or three times, till the stock is quite clear; then
draw the pan from the fire and let it stew for two hours, till all
the goodness is extracted from the bones; strain it off and let it
stand all night. The next day take off the grease very carefully,
and lift it from the sediment at the bottom of the pan. It will
then be fit for use.
+
.
To Clarify Stock for Soup.
- The whites of two eggs to about four quarts of stock or soup;
- two pints and a half of cold water. Whisk the whites of two
eggs with half a pint of water for ten minutes; then pour in very
gently the four quarts of boiling soup or stock, whisking it all
the time. Place the stew-pan over the fire, skim it clear, and
when on the point of boiling whisk it well together, then draw
it to the side and let it settle till the whites of the eggs become
separated. Strain it through a fine cloth placed over a sieve
** and it will be clear and good. For coloring soups: For brown


SOUPS
soup burnt brown sugar is used; green soup, leaves of green
spinach, parsley or celery with the juice squeezed out and put
into the soup a few minutes before serving. To color soup red
use the juice of tomatoes. To give an amber color use grated
carrot, boil it for three-quarters of an hour in the soup. For
white soup use white vegetables and chicken, veal or lamb. A
delicious savor is imparted by putting into beef soup a whole
onion with a dozen white cloves stuck into it. Peel the onion,
but don't trim off the top so the layers will break apart in boil-
ing. Leave out in serving.
Split Pea or Bean Soup.
For four quarts of soup, use two cups ordinary yellow split
peas or two of beans. Pick over and wash in cold water. Put
them in a saucepan with two quarts of cold water. Do not add
salt till nearly done, as it hardens them. When it boils put in
half a cup of cold water, let it boil again, and add cold water in
same way every fifteen minutes until you have used two quarts
more of cold water. This gradual method softens thé peas
better. When very tender, season to taste. While the peas are
boiling you can put in a ham bone or any other fresh or cooked
joint, or a little fried onion, as you please, though the plain pea
soup is very nice. Just before the soup is dished, rub all through
a stout sieve, return to the kettle, and stir in a paste made by
rubbing together smoothly a teaspoonful each of flour and butter.
A little baking soda makes the peas cook more quickly if they
are hard.
Nice Family Soup.
One pound of beef, one pint of split peas, one-half pound of
scraped potatoes, one onion, three ounces of rice, one head of
celery, one carrot, pepper and salt, toasted bread, six pints of
water. Cut the beef in pieces an inch square. Add peas, pota-
toes, onion, rice, and put all into the six pints of water and boil
until reduced to five. Strain through a sieve, return to sauce-
pan, adding the celery and carrot grated. Stew well, season with
pepper and salt. Put toasted bread into the tureen. Pour the
soup on and serve hot.


SOUPS
9
Scotch Broth.
Two to three pounds of beef, three quarts water, half tea-
cupful barley, two large carrots, one small turnip, two moderate
sized onions, one small cabbage, bunch of parsley, green peas
and beans in season. The barley put in with the cold water and
well skimmed when it comes to boiling. Vegetables all minced
finely. One carrot grated improves the color very much. After
everything is put in boil two hours. The above with a larger
quantity of all the vegetables and without the barley is Hotch-
potch.
Scotch Broth.
A shank of beef, a half cup barley, two slices onion, half a
cabbage, three carrots, one head of celery, a little parsley, pepper
and salt. . Cover the beef with cold water, add barley, onions,
and skim well when coming to the boil. Two hours before
serving, add the vegetables all chopped fine. Skim the fat from
the broth before serving; add pepper and salt to taste. This
soup requires four hours to boil properly.
Mutton Broth.
ery little a little chopflosely covered barley on hand
For mutton broth use one pound lean mutton or lamb, cut
small; one quart water-cold; one tablespoonful rice, or barley,
soaked in a very little warm water; four tablespoonfuls milk;
salt and pepper, with a little chopped parsley. Boil the meat,
unsalted, in the water, keeping it closely covered, until it falls
to pieces. Strain it out, skim, add the soaked barley or rice;
simmer half an hour, stirring often; stir in the seasoning and
the milk, and simmer five minutes after it heats up well, taking
care it does not burn. Serve hot, with cream crackers.
Scotch Broth.
Take one cup of barley, five quarts of water, a piece of beef
weighing four pounds. Boil two hours, then add the following
vegetables chopped fine: Two carrots, one parsnip, quarter head
of cabbage, a bunch of parsley to color the broth. Grate two
carrots, pepper and salt to taste, boil other two hours. Before
using skim all the fat off.


SOUPS
Potato Soup.
Fry a small onion in half a cup butter, pour on it a quart of
milk and bring to a boil. Mix two cupfuls of cold mashed pota-
toes, beaten smoothly into the soup and boil all together a few
minutes. Season with salt and pepper and serve.
Scotch Potato Soup.
One pound of pork or mutton, one ham bone, one onion, four
potatoes, two grated carrots, one head celery. Pepper and salt
to taste. Cover the meat with four quarts of cold water, skim
well, add onion, carrots and celery cut fine, to which add potatoes
that have been sliced and parboiled. Boil three hours. The
potatoes are more digestible if they are boiled for a few minutes
in hot water before putting them in the soup.
Save-All Soup.
The meat and bones of cold beef or mutton, six medium-sized
potatoes, one large onion, one thin slice of salted pork, celery,
salt and pepper. Cut the meat from a cold beef or mutton bone,
break up the bone, put into a stew-kettle with six medium-sized
potatoes, three pints of cold water, one large onion minced fine,
and one thin slice of salt pork, hashed. Boil slowly two hours.
Then strain, and add one quart of milk, boiling hot, into which
one tablespoonful of butter and one of flour has been smoothly
stirred. Season with salt, pepper and crushed celery. To crush
the celery, chop the stalks fine, then crush them with a rolling-
pin. Serve this soup with cubes of bread.
Soup in Haste.
One pound of cold cooked meat, two ounces of butter, one
tablespoonful flour, one quart water and a few slices of browned
bread. Chop your meat very fine and put it into the stew-pan
with the butter; pepper and salt to taste. Dredge over it a
tablespoonful of flour, add a good quart of boiling water, cover
it close, set it over a moderate fire for half an hour, strain it,
toast some pieces of bread, cut them into squares or diamonds,
put them into a tureen and pour the soup over it. Macaroni
boiled tender may be put into the soup ten minutes before
serving. Time, half hour.


SOUPS
11
Ox-Tail Soup.
Two ox-tails, two slices of ham, one ounce of butter, two large
slices of turnip, one leek, three onions, one head of celery, one
bunch of herbs, pepper and salt to taste, two tablespoonfuls of
catsup, one-half glass of port wine, three quarts water, two
grated carrots. Cut up the tails separating them at the joints,
wash them and put them in a stew-pan with butter. Cut up the
vegetables and add with the herbs. Put in one-half pint of
water and stir it over a quick fire until the juices are drawn
out. Fill up the stew-pan with water, when boiling add salt.
Simmer gently for four hours or a little longer if the tails are
not tender. Take them out, strain the soup, thicken and flavor
with the wine and catsup, put back the tails and simmer again
for a few minutes and serve. Do not forget to skim the soup.
Ox-Tail Soup. .
Begin to make it the day before you require it. Take two
tails, wash clean and put in a kettle with nearly a gallon of cold -
water, when the meat is well cooked add a small handful of salt,
then take out the bones, let it stand covered until the next day.
About two hours before dinner, skim the fat off, add an onion,
grated carrot (or any vegetable you like) chopping them fine,
and a little summer savory.
Clear Soup.
Four pounds of beef (off the round), boil the day before
until all the substance is out of the meat and set aside until next
day. When the grease is skimmed off strain twice through a
cloth, allowing it to settle each time, then add a large teaspoonful
of whole allspice and one of whole pepper, salt to taste, serve
very hot, removing allspice and pepper before using.
White Soup.
Cut up six potatoes, four onions, put into two quarts of
boiling water. Boil three-quarters of an hour. Rub vegetables
through sieve and put the paste back into water again, add
butter, pepper, salt to taste. Then boil four ounces of tapioca
in it for fifteen minutes; the tapioca requires soaking; add one
and a half pints of milk, and when fully heated through serve.


12
SOUPS
Kidney Soup.
. One beef kidney cut in small pieces, butter size of a walnut,
one and a half tablespoonfuls rice flour wet with water, and one
quart of cold water, one tablespoonful of tomato catsup, one
tablespoonful of Worcester sauce, pepper and salt to taste. Boil
one and a half hours. Brown the kidney with butter.
Noodle Soup.
Add to the water in which the noodles were boiled three
quarts of salted boiling water, bread crumbs, butter the size of
an egg, a tablespoonful of chopped parsley, and two or three
tablespoonfuls of cooked noodles; season with more salt if neces-
sary. Throw a few noodles at a time into the salted water,
shaking them with a fork to keep them from matting together.
Noodle.
Beat up an egg and add as much flour as will make it a stiff
dough, roll it out in three sheets, flour it and roll it round closely,
then with a sharp knife, cut it off the end like shavings, flour
these to prevent them sticking, add them to the soup when boil-
ing. Cook for ten minutes.
Asparagus Soup.
A piece of beef or mutton; a quantity of fresh asparagus; a
few slices of toast. Make in the usual way a nice rich soup of
beef or mutton seasoned with salt and pepper. After it has been
well boiled and skimmed and the meat is all to pieces, strain the
soup into another pot (or wash out the same one) and return
the liquid. Have ready a quantity of fresh asparagus with the
stalks cut off close to the green tops; it should have been lying
in cold water all the time the meat was boiling. Put into the
soup half the asparagus tops and boil them in it till entirely
dissolved, then add the remaining asparagus to the soup (having
previously boiled them in a pan by themselves until they are
tender but not broken). Give the whole a boil together. Make
some nice slices of toast with the crust cut off ; dip them a minute
in hot water. Butter them and lay at the bottom of the tureen
and pour the soup upon them. This is nice soup for company.


14
SOUPS
the grain from the cob, mix the corn with a little fresh butter,
season it with pepper and stir in the strained soup. Give the
whole a short boil and serve.
Venison Soup.
Venison soup is excellent made like the sweet corn soup, with
water instead of milk and plenty of corn.
Tomato Soup.
Place in a kettle four pounds of beef or prepared stock, add
one gallon of cold water, let it boil slowly for three hours if the
meat is used; if prepared stock about half an hour. Remove the
meat, put into the soup one quart of tomatoes, one onion cut
fine; salt and pepper to taste. One teaspoonful of flour should
be dissolved, stirred into it and boiled for one-half hour before
serving. Strain.
Tomato Soup.
Take a can of tomatoes, bring them to a boil and strain
through a coarse strainer; add one teaspoonful of soda, and when
the foaming ceases add a quart of milk and a tablespoonful of
butter. Season to taste, and thicken slightly with cracker
crumbs; boil for a few moments and serve.
Tomato Soup.
One quart stewed tomatoes, one quart of water, one and one-
half tablespoonfuls of corn starch, one teaspoonful sugar, one
good tablespoonful of butter, one pinch cayenne pepper, salt
and pepper to taste. Boil up and serve. Dissolve the corn
starch in a little water before putting in the soup.
Bean Soup.
A quart of dried white beans, a shank of beef, a bit of boiled
ham (the hock will do), celery and pepper. Soak the beans in
cold water over night, in the morning put on your beans to boil
with only water enough to cook them well, boil slowly and keep
stirring so that it does not burn. Put your meat in another
pot, allowing a large quart of water to every pound of meat;
season, pepper only, put in the celery cut into small pieces, boil
r eno le not burWater to get into su


SOUPS
the soup till the meat is all boiled to pieces (do not forget to
skim it well), then strain the liquid and put it back in the pot,
add the boiled beans and let them boil together until they are
thick, strain again and serve.
A Very Cheap Soup.
One pound of lean trimmings of meat such as butchers charge
five or six cents per pound for and cut into small pieces. Pre-
pare three good-sized onions, two turnips, two leeks and five or
six sticks of celery, clean these vegetables and cut them up small,
wash one-half pound of pearl barley or rice and drain it, melt
two ounces of dripping or bacon fat in an iron saucepan, put in
the meat and sprinkle a teaspoonful of coarse sugar on it, put
the pan on the fire and stir its contents briskly with an iron
spoon, add the shred vegetables and stir again.
Macaroni Soup.
Four ounces macaroni, one large onion, five cloves, one ounce
butter, two quarts clear soup gravy. Put into a stew-pan of
boiling water the macaroni, butter and onion, in which the cloves
are stuck. When the macaroni has become. quite tender, drain
it very dry and pour on it two quarts clear gravy soup. Let it
simmer ten minutes, taking care not to let it become a pulp.
Egg Balls for Soup.
Four boiled eggs, one raw egg, one teaspoonful flour, some
salt, pepper and parsley. Mash the yolks of boiled eggs with the
raw yolk. Add flour, salt, pepper and parsley. Make into balls
and boil two minutes.
Turkey Soup.
Bones of fowl or turkey, carrot, onion, celery, rice, salt and
pepper. This is an excellent way to use the remnants of fowls
or turkey on which considerable meat remains. Put in the soup
kettle the carcass, and any bits of stuffing or gravy that remain.
Pour over it one quart of cold water. Let the bones simmer for
two hours (break the bones before putting them into the water).
At the end of two hours strain your stock, wash the pot and put
back your stock and add to it more stock if you have it, and if


16
SOUPS
not, add boiling water enough to make a good quart, also a slice
of carrot grated, a small onion cut fine, a piece of celery (the
coarse pieces may be used for soup), and two tablespoonfuls of
rice. At the end of an hour strain again, and serve, salt and
pepper to taste.
Sweet-Bread Soup.
Prepare sweet-breads as for cooking in any other form. Salt,
stew in as much water as there is soup required. When done
remove sweet-breads from liquid, when cold chop finely and put
back in liquid, let it come to a good boil, pour this quickly upon
the yolk of an egg beaten up with a tablespoonful of cold water.
Stir while pouring to prevent curdling.
Hare or Rabbit Soup.
Hare or rabbit, salt, onion, one-half pint of port or native
wine, flour, pepper, cloves, one head of celery. Thoroughly
cleanse in salt and water, cut into very small pieces, put into the
oveu in a crock with an onion pierced with cloves, and one head
of celery cut fine and sufficient water to cover (the water will
decrease and a little more must be added), the crock, of course,
to be covered. The oven must not be very hot, and the crock
may be left in until the meat will slip from the bones, then taken
out and the contents strained, return the soup to the crock,
adding one-half pint of port or native wine, flour to thicken,
pepper and salt to the taste, allowing to remain in the oven until
it is ready to boil. This soup takes fully twenty-four hours in
preparation.
**
.
Chicken Broth.
One chicken, three pints of water, half a teacupful of pearl
barley or rice, pepper and salt. Cut up the chicken, put it in
the cold water with the barley or rice and salt, cover it close
and let it simmer for an hour, add pepper to your taste. The
chicken may be placed on a plate with pieces of butter over it.


FISH
"The silvery fish,
Grazing at large in meadows submarine,
Fresh from the wave now cheers
Our festive board."
Fish is either boiled, broiled, baked or fried. In all cases it
is to be treated on the same principle as meat. When put to
boil in cold water, fish, like meat, will part with its best sub-,
stances, which will go to enrich the water it is cooked in. To
make a soup of it, or a fish-jelly (which is very delicate), this
would be the right way; but to boil fish that is to be eaten, it is
necessary to put it into boiling water. To know the right
moment when a fish is done is not such an easy affair as you
might think. An underdone fish is disgusting, while an over-
done one is tasteless and mostly tough. After fifteen minutes
from the time a fish has been put on the fire one has to be on the
watch. If the fish is small or thin it most likely will not stand a
second's longer cooking. If large it may need half an hour to be
well done, or even more. Experience and a certain fine instinct
have to guide you. One sign-and a pretty safe one—is to try a
fin. If it gives way easily to a slight pull, the fish is done. Fish,
like meat which is to be dished up, has to be kept simmering
rather than boiling after its first immersion in lively boiling
water. When it is to be cleaned it must not be kept soaking in
cold water. Some salt-water fishes are better for sprinkling them
with salt inside and outside for about one hour before cooking
them. The salt, of course, has to be washed off again. Be sure
that your fish is always as fresh as possible: Never buy a fish
whose eyes are dull-looking, or the gills of which are not of a
fine red color and the flesh firm and odorless.
(17)


FISH
Garnishing of Fish.
There are no dishes that come on our table more capable of
improvement by garnish than a dish of fish. Without garnish
it is bare and unappetizing. A boiled fish should always be
lifted up with an open skimmer or on a grating, or, if boiled in
a napkin, should be laid in a colander a moment to drain. It
must then be turned instantly on a hot platter on which a folded
napkin has been laid. A decoration of lemon' quarters, or of
slices of lemons and parsley, is very suitable for almost any
boiled fish. Groups of fried oysters and pieces of lemon are
also suitable decoration to salmon or halibut. Usually potato
croquettes or mashed potatoes are the only vegetable served with
boiled fish. Baked fish are often improved in appearance by
fried bread-crumbs strewn over them. Baked fish are usually
served with a sauce around them, while the boiled fish is accom-
panied by the sauce in a boat. A fried or boiled fish is best
served with garnish of fried potatoes, or of lemon and parsley,
lightly used. Butter or tartar sauce is generally served with
fried or boiled fish.
For Boiling Fish.
For boiling fresh codfish and all large fish, except salmon, let
them lie in salt over night; when ready to boil put them in a
kettle two-thirds full of boiling water, add vinegar and salt,
place the fish on a drainer (or roll in a cloth), put it into the
boiling water; for a four-pound fish let it remain thirty minutes
boiling rapidly. For salmon put it to boil in tepid water and
thoroughly skim; allow the same time. For small fresh-water
fish use cold water, as soon as they boil they are cooked.
Steamed Salmon or White Fish. . . . . -
After cleaning well, rub it both inside and out with salt,
pepper and vinegar, roll in a cloth, steam twenty minutes. for
every pound; serve with parsley sauce. In boiling or steaming
fish put one tablespoonful of vinegar in the water to keep it from
breaking
To Bone Fish and Cook It.
Lay the fish on a board, cut off the head and fins, cut it up
the back. Begin at the tail and run a knife under the flesh
:


FISH
19
close to the bone and scrape the flesh away from it, holding the
fish firmly so as not to break the flesh. When one side has been
removed slip the knife under the other side and raise it, leaving
the flesh on the board. Cut the fish into pieces suitable for
serving, sprinkle a little brown sugar, pepper and salt over the
fish, set it away to get firm. Fry it in butter, first rolling it in
egg, parsley and bread-crumbs. Garnish with parsley. Scotch
way.
Baked Fish.
A fish weighing from four to six pounds is a good size to bake.
Make a dressing of bread-crumbs, butter, salt and some salt pork
chopped fine, mix these with one egg, fill the body, sew it up,
lay in dripping pan with a pint of water, bake an hour and a
half, thicken the gravy and pour over it.
Fresh Salmon Fried.
Cut the slices three-fourths of an inch thick, dredge with
flour, or dip them in eggs and crumbs, fry a light brown. This
mode will do for all fish cut into steaks. Season with salt and
pepper,
Fried Fish.
Take white fish cut into rather small quares and fry in
boiling lard or dripping (just as you would doughnuts) until
it is a delicate brown. This is the way it is usually cooked on
steamboats, and is very nice indeed.
To Fry Smelts.
Wash and dry in a cloth, then lightly flour and shake off.
Dip in egg, then in bread crumbs, and fry in boiling lard or
dripping. Take care not to take off the bread crumbs. These
fish may be cooked on the gridiron.
Lunch or Breakfast Dish.
Wrap a salmon steak a little over an inch thick in thin writ-
ing paper and fry a delicate brown,


FISH
Cold Salmon Pickled.
Take the fish left from dinner, remove the bones and lay in a
dish. Boil a breakfast cup of the liquor in which the fish was
boiled with same quantity of vinegar. Half an ounce of whole
pepper, half an ounce of allspice, one teaspoonful salt and a bay .
leaf. Let stand till cold and pour over the fish. Allow to
remain ten hours before using. A very nice breakfast dish.
Potted Fish.
Cut a fish twelve inches in length into four equal parts. Rub
a little salt on the end of each piece and place the pieces in an
earthen pot. Add whole spices and cider vinegar to cover the
fish when the pot is nearly full. Tie on a paper cover, and over
this put an earthen cover to keep in all the steam. Bake in a
moderate oven for three hours. Fish cooked in this way is
delicious and will keep two weeks in a cool place and longer in a
refrigerator,
Salmon Pudding.
Take the contents of one can of salmon, pound well and mix
in a tablespoonful of butter; two eggs, half a cup of bread
crumbs. Beat all well together, season with salt and pepper,
press tightly into a pudding-mould and steam for an hour. Serve
hot with white sauce.
Salmon Croquettes.
One can of salmon, one egg, well beaten, one-half cup of fine
bread crumbs, salt, cayenne pepper, nutmeg, juice of half a
lemon. Drain off the liquor and mince the fish. Melt and work
in the butter, season, and if necessary moisten with a little of the
liquor; add the crumbs. Form the parts into rolls, which flour
thickly, and stand them in a cold place for an hour. Fry in
hot fat and serve on a hot platter, garnished with fresh parsley.
Escalloped Fish.
Boil two pounds of fish about twenty minutes (in a separate
dish), boil half a pint cream, half pint milk and stir in two
tablespoonfuls flour, season with salt and pepper, then put in a


FISH
dish a layer of fish and cream alternately until the dish is filled,
on the top put cracker crumbs which have been rubbed in melted
butter, then bake slowly.
Escalloped Salmon.
One can of salmon, two cups biscuit crumbs, one cup hot
water, a little butter, pepper and salt. Do just as you would
oysters, putting in all the liquor in the can. Bake about twenty
minutes in a moderate oven.
Fish Scallop.
Remains of cold fish of any sort, half a pint of cream, half a
tablespoonful of anchovy sauce, half of made mustard, a tea-
spoonful of walnut catsup, pepper and salt to taste. (The above
quantities are for half a pound of fish when picked). Put all
into a stew-pan, set it on the fire, let it remain till hot, stir it but
do not let it boil, when done put into a deep dish with a good
quantity of bread crumbs and small pieces of butter on top, set
in oven to brown. Half an hour should cook it.
Fish Turbot.
Take a can of salmon, pour off all liquid and pick out all
bones and skin, have one-half pint of milk heated, in which an
onion has been put for a little while, add to this one-quarter cup
melted butter, and two tablespoonfuls of flour rubbed together,
season with pepper and salt. When this mixture is cool add one
egg well beaten, then take a pudding dish and put a layer of
salmon and a layer of sauce till the dish is full, put grated bread
crumbs on top, and brown in the oven. The onion may be left
out. Bake twenty minutes.
Cod Fish Balls.
Pick fine one quart of cod fish, let it simmer for a little while,
boil six good-sized potatoes, mash fine and mix while hot with
the fish, season well with salt, pepper and butter, add three
beaten eggs, drop in hot lard, serve in a napkin on platter.


FISH
Cod Fish for Breakfast.
One quart finely shred cod fish, one ounce butter, one and a
half cups cream or milk, two teaspoonfuls flour. Remove all
bones from the fish, lay in frying pan well covered with cold
water, let it heat gradually, simmer for twenty minutes, drain
it, add pepper, butter, milk or cream, reserving a little of this for
the flour which must be rubbed into it gradually to keep it
smooth, when it begins to simmer add the flour, let it boil two
or three minutes, then add the beaten egg, slip on a platter and
serve.
Cod Fish Balls.
Pick in small pieces a large cupful of boneless cod, then peel
your potatoes and cut them in pieces the size of a walnut, wash
the fish (but do not soak it), put fish and potatoes in same vessel,
having as many more potatoes as fish, and boil until potatoes
are cooked, then drain and mash together, take butter the size
of an egg, and some pepper, salt if necessary, and one egg ; beat
with a fork until light and creamy, then drop a large spoonful
into boiling lard, and fry like doughnuts. .
Stewed Lobster.
Make a sauce of the yolk of a hard-boiled egg, smooth with a
spoonful of vinegar, a teaspoonful each of finely minced onion
and parsley, a tablespoonful of butter, the same of flour, with
pepper and salt; after mixing all together put on the stove in a
saucepan and add half a pint of boiling water; turn into this a
can of lobster and let it steam ten minutes.
Eel Pie.
Cut the eels lengthwise in two or three-inch pieces, season
with salt and pepper, lay in the dish with bits of butter and a
little water; cover with a paste.
Finnan Haddie.
Take a haddock, put in a baking pan with the skin down, and
pour in enough warm water just to cover the skin and not the
rest of the fish. Let the fish remain in the oven fifteen minutes.
By this time the skin should be loosened. Take the fish out of


FISH
23
the oven, pull off the skin, and pour the water out of the baking
pan. Lay the fish back in the pan with milk enough over it to
cover it, and strew bits of butter over it. When it is brown serve
it for breakfast, or if you have sweet cream, instead of using
butter take a coffee cup of cream and then thicken with a little
flour, about a spoonful. (Mix your flour with a little cold cream
first.) Boil it up and have it ready to pour over your fish when
- it is cooked.
Salt Mackerel.
Soak your fish over night in milk if you have it; if not, in
water; put the mackerel in a frying pan with cold water enough
to cover. When it boils for five minutes put it into a warm
dish, putting bits of butter over it. Set in the oven for a few
minutes before serving.
Bloater Pie.
Fry two or three small bloaters, skin and bone them, put the
fish into a pie dish with a little chopped parsley, cayenne and a
few bits of butter. Put some mashed potatoes on top and bake
in a brisk oven for half an hour.
Frogs Fried.
Skin well and cook for five minutes in salted water, the hind
legs only; then throw into cold water to cool and drain, fry in
hot fat. Serve garnished with parsley.
White Sauce.
For salmon and white fish, one cup of cream or rich milk,
two ounces of butter, two teaspoonfuls of flour, salt and pepper
to taste. If liked, a little lemon juice is an improvement, or a
little parsley cut fine.
Plain Sauce for Boiled Fish.
One cup boiling water, two teaspoonfuls corn starch mixed in
cold water, one tablespoonful butter, one teaspoonful chopped
parsley, one teaspoonful anchovy sauce or good catsup, juice of
half a lemon, beaten yolks of two eggs, salt and cayenne pepper,
stir the corn starch smoothly into the boiling water, set on the


FISH
fire, stirring until it thickens, add pepper and salt, butter,
parsley, mix well together, put in lemon juice and catsup, boil a
few minutes, add beaten yolks, stir for two minutes, pour over
the fish and serve. Lemon juice improves fish sauce if the fish
is insipid.
Egg Sauce.
One hard-boiled egg and mince it up fine, and add it to the
ordinary white sauce.


OYSTERS
“Canst tell how an oyster makes his shell
No-nor I neither."
-King Lear.
Oyster Soup.
Take two quarts milk, six rolled biscuits, butter size of an
egg, salt and pepper to taste, bring to a boil, add one quart
oysters, remove from fire as soon as it comes to a boil. Oysters
should not be boiled, as they become tough.
Oyster Soup.
To one quart of oysters add half pint water, put the oysters
on the fire in the liquor, the moment it begins to simmer (not
boil, for that would shrivel the oysters), pour it through a
colander into a hot dish, leaving the oysters in the colander.
Now put into the sauce piece butter size of an egg, when it
bubbles sprinkle in a tablespoonful of sifted flour, let it cook a
few minutes, stirring it well, then add to it gradually the oyster
juice and one-half pint of good cream (which has been brought
to a boil in another vessel), season carefully with cayenne pepper
and salt, skim well and add the oysters, do not let it boil, but
serve immediately. Oyster soup is made with thickening and
oyster stew without.
Oyster Stow.
Put two quarts oysters in saucepan with the liquor, when
they begin to boil skim out, add a pint of cream or rich milk and
seasoning, add to the oysters butter to taste, pour over them the
hot liquor and serve.
125)
hot liqune, add oil skim sters in


OYSTERS
Creamed Oysters.
One quart oysters, one pint of cream or sweet milk, thicken
with a little flour as for gravy. When cooked pour in the
oysters with liquor, pepper, salt and butter. Have platter with
nicely browned toast. Pour creamed oysters over and serve hot.
Smothered Oysters.
Put one tablespoonful of butter in a covered saucepan with
half a saltspoonful of white pepper, one teaspoonful of salt and
a few grains of cayenne pepper. When hot add one pint of
oysters carefully prepared. Cover closely and shake the pan to
keep the oysters from sticking. . Cook five minutes and serve
on toasted crackers.
Oysters Fried.
Select the largest oysters, take off all bits of shell and wipe
quite dry. Have ready some bread crumbs or grated crackers.
Season with salt and pepper. Beat the yolks of two eggs and
add a little cream. Dip the oysters in the egg and then in the
bread crumbs. Fry in plenty of hot lard and butter till a light
brown. Serve hot. Fine oatmeal may be used for frying instead
of cracker crumbs.
Scalloped Oysters.
Sprinkle a buttered dish with bread crumbs, then put in a
layer of oysters, some bits of butter, pepper and salt, and so on
until the dish is filled, leaving the crumbs and butter on the top.
Pour over a little milk. Bake until a light brown.
Oyster Patties.
One dozen oysters cut in pieces, stew in their own liquor, add
a teaspoonful of flour, a tablespoonful of butter, a grating of
lemon peel, season lightly with salt and cayenne, add three
tablespoonfuls of cream, mix well, open the patties and put in a
tablespoonful of the mixture. Serve hot.
Oyster Pie.
Make a rich puff paste, roll out twice as thick as for fruit pie,
line a pudding dish and fill with dry crumbs or light crackers,


OYSTERS
27
butter the edges that you may be able to lift the upper crust
without breaking, cover the mock pie, ornament at the edge, cook
the oysters as for a stew, only at the last beat in two eggs and
thicken with cracker crumbs, time them that the paste will be
ready to receive them, lift the crust, pour them in. Serve hot.
Oyster Fritters.
Take one pint of milk, two well beaten eggs and flour to make
a smooth but rather thin batter, season with pepper and salt,
stir in fifty large oysters, drop a spoonful of batter into boiling
lard, having one or two oysters in each spoonful. Serve hot in
fringed napkins.
Oysters on a Block of Ice.
Oysters look very pretty served in this way, and add to the
festive appearance of the Christmas table. A clear crystal block
of ice must be chosen and wreathed about the base with the
dark-green leaves and red berries of the holly, concealing the
platter that holds it. The oysters rest in the hollow scooped out
of the centre of the ice. Of course, this dish is more effective
under candle or gas light..
Pickled Oysters.
One quart of fine large oysters, one pint of oyster liquor and
the same of strong vinegar. Drain the oysters, strain the liquor
and boil. While boiling hot drop in the oysters allowing them
only to be well scalded. Remove the oysters to a flat dish where
they will cool. Add the vinegar with one teaspoonful black
mace, two dozen whole cloves, same of black pepper and allspice,
to the oyster liquor, and just as this liquor boils, pour over the
cold oysters, which must previously have been put in a jar.
. Filling for Oyster Patties.
Take equal parts of milk and cream, add pepper and salt to
taste, a little nutmeg, and the liquor from the oysters and the
rind of a lemon. Bring to a boil and thicken with flour well
blended in milk. If the oysters are large, cut them in halves and
drop them into the sauce. Fill your patties and heat in the oven.


OYSTERS
Oyster Fritters.
Take the largest oysters, drain from the liquor and wipe dry.
Whisk six eggs very light, one cup of fine sifted flour, and, by
degrees, one pint of rich milk and a little grated nutmeg. Beat
to a smooth batter. Have the pan very hot, put in lard or
butter, and when it begins to froth drop in small ladlefuls of
batter, and place an oyster in the middle of them. Fry a nice
brown and send to table hot.
Pigs in Blankets.
Season large oysters with salt and pepper. Cut some fat
bacon in nice slices. Wrap an oyster in each slice, fasten with
small wooden skewer, heat a frying pan very hot and put in the
pigs. Cook just long enough to crisp the bacon (say about two
minutes). Place on small pieces of toast. Don't remove the
skewers. Serve hot, garnished with parsley,


POULTRY
“To thee and thy company, I bid a hearty welcome.”—The Tempest.
To judge, the age of a fowl touch the end of the breastbone;
if it bends easily from side to side the fowl is young.
The skin of the chicken should be firm, smooth and white.
If a fowl is tough rub it inside with a teaspoonful of baking
soda, being careful to wipe it off before cooking it; it is also
good for tough meat.
Lumps of charcoal put with fowls when they are a little
tainted will restore the flavor.
· Slices of lemon cut into small pieces and stirred into drawn
butter and allowed to come to the boiling point, served with
fowl is a fine addition.
The inside of poultry should be rubbed with salt after it is
drawn.
To Draw a Fowl.
It is that all the Split the skin. n the pipes
It is not every housekeeper that understands how to draw a
fowl so that all the interior parts come out in one piece. In
order to do this, first split the skin on the back of the neck and
turn it back over the neck. Loosen the pipes around the neck
with the finger. Remove all fat that can be reached under the
skin and lay it aside for use. When this is done, cut with a
sharp-pointed knife from the leg to and around the vent, in
order to open the chicken. Pass the hand up the back of the
chicken on the inside carefully till you reach two little ligaments
near the wings, which seem to bind the intestines down to the
back. Loosen them and pull slowly and firmly, and all the pipes
in the neck, with the entire mass of intestines, will come out
(29)


30
POULTRY
together without breaking. When they are on a plate it is easy
enough to cut out the gall bladder and separate the liver and
other giblets from the parts that are to be thrown away. The
fat of poultry should always be taken out of the bird, because
it gives a strong taste if cooked in it, but it should be saved, as
it has many uses in cookery, except in the case of turkeys, geese
and ducks, when it is too strong. Goose oil is saved for medicinal
purposes by prudent mothers, and that of turkeys and ducks
may well be added to the soap-fat can.
Boned Turkey. .
It requires some patience and skill to prepare a turkey and
keep the bird entire after removing all the bones, but it is by
no means an impossible task for an inexperienced person, and
boned turkey is a very convenient dish to serve at evening parties
or at any time when a cold collation is in order. Freezing makes
the skin tear easily, so the first essential is a turkey which has
not been frozen. Singe and prepare the bird for roasting, but
do not draw it. Turn it on its back and cut down the backbone
with a small boning knife if you have it. Begin at the neck and
run the knife between the flesh and bones, being careful not to
pierce the skin, press off the flesh with the thumb and finger.
Do not remove the small bone at the rump or the bone at the end
of the wing. Work first on one side and finally turn the bird
inside out by removing the leg bones, leaving the skeleton
denuded. Turn the bird on the right side, fill it with the force-
meat given, skewer it in shape, and steam for three hours and
roast for one. When cold garnish with aspic jelly.
Forcemeat for Boned Turkey.
Chop as fine as possible the raw flesh of a chicken weighing
four pounds, one pound of veal, a pint of oysters and half a
pound of clear pork. Mix in a small cup of cracker crumbs, two
eggs and one cup of stock, two heaping teaspoonfuls of salt, a
saltspoonful of pepper, a teaspoonful of summer savory, one of
sweet marjoram, one of thyme, half a spoonful of sage, and two
teaspoonfuls of onion juice. A very handsome way of serving
turkey, if eaten cold, is to drop a few tablespoonfuls of currant
or cranberry jelly over it at small distances and in the dish
round it, then make a quantity of jelly seasoned with wine,


POULTRY
31
Lay the turkeye jelly, let the cake the
lemon, cinnamon, etc., lay the turkey in the dish in which it has
to go to the table and set it under the jelly, let the jelly drip on
it so as to form a transparent coating all over it. Take the back
of a spoon and make the jelly smooth, allow it to congeal on the
turkey. Large fowls may be boned and stuffed in the same way;
also a roasted pig.
Boiled Turkey.
Soak it in salt and water an hour and a half to make it white,
make the stuffing of bread crumbs and suet, a little parsley and
lemon peel chopped fine, tie lightly in a cloth and boil. · A young
turkey will boil in two hours.
a salt, and pepper pint
Turkey Dressed with Oysters.
For a ten-pound turkey take two pints bread crumbs, half a
cup butter cut in bits, one teaspoonful summer savory, pepper
and salt, mix thoroughly, rub the turkey well inside and out
with salt and pepper, then fill with first a spoonful of crumbs
then oysters, using a pint of oysters; cook the giblets, chop fine,
and put in gravy. A fowl of this size will require three hours
in a moderate oven.
Roast Turkey.
For an eight-pound turkey use one small loaf of bread, tear
it apart and grate it lightly on a coarse grater. This takes but
a short time. . As soon as the crust is reached lay it aside to be
dried for bread crumbs. The foundation of the dressing is soft
bread crumbs, not the hard dried crumbs used for breading
croquettes, veal cutlets and other dishes; then add a teaspoonful
of pepper, a tablespoonful of salt, a teaspoonful of minced
parsley, half a teaspoonful of sage and half a teaspoonful of
summer savory. Mix all together lightly with the hands. Drop
in small bits one-quarter a cup of hard butter and mix this
lightly through the dressing. Stuff the turkey and sew it up.
The neck should be cut off close to the body, leaving a flap of
skin which covers the neck and can be skewered down on the
back, after the crop is stuffed. The tips of the wings should be
cut off and the wings skewered down on the back so as to throw
up the breast. The drumsticks (from which all the ligaments
must be drawn out before the legs are cut off except the large


32
POULTRY
one, that will never move), must be skewered to the tail of the
fowl. When the turkey is properly trussed, rub it with butter
and dredge with flour. Place it on its side in the meat rack.
When the flour in the baking pan browns pour in half pint of
water and baste the turkey. When it has cooked half an hour
on one side turn the other, and the last half hour it is roasting
let it lie on its back to brown the breast. Success in roasting
depends upon a brisk oven and faithful, thorough basting. The
dressing should be moist when the turkey is served, but it
separates like rice. Two apples may be added to the stuffing
minced up, which is an improvement. For cooking a lean turkey,
cut up quite a bit of beef suet into the pan; good also for cook-
ing chickens.
Roast Goose.
Two ounces of onions, half as much sage chopped fine, one
coffee cup of bread crumbs, a little pepper and salt and the yolks
of two eggs. Do not quite fill the goose, but leave room to swell.
Roast from one hour and a half to two hours, and serve with
gravy and apple sauce.
in Broiled Chicken.
A delicious way of preparing a broiled chicken is with tartar ·
sauce. To do this the chicken is split down in exactly the same
way as for broiling, seasoned, sprinkled thickly with fine bread
crumbs and put on a rack in the baking pan in a hot oven for
half an hour. A broiled chicken will take about fifteen or
twenty minutes over a moderate fire. At the end of this time put
it in the oven ten or twelve minutes to become more thoroughly
done, as it is almost impossible to cook a chicken thoroughly
through by merely broiling it. Serve it with butter or tartar
sauce. A green goose broiled is very nice served with tartar
sauce.
Roast Duck.
Singe, draw, wash thoroughly, wipe dry and fill with the fol-
lowing dressing: Two slices stale bread soaked and squeezed
dry, a small onion chopped fine, season with salt, pepper and
sage, boil the giblets, strain, chop fine, mix all and fry a light
brown, place in pan with some slices salt pork on the breast, put


POULTRY
33
a small cup of water in pan, baste frequently, have a moderately
hot oven, roast an hour and half, thicken the gravy with a
spoonful of flour stirred smooth together.
Boiled Fowl and Oyster Sauce.
Select a plump, fat, year-old fowl with a full breast, weigh-
ing not less than five or six pounds. Draw it, after singeing it,
and remove carefully all the fat wherever it can be reached. A
fat fowl is the tenderest, but if the fat is cooked in it it gives
a strong taste to the flesh. Prepare a dressing with a pint of
soft bread crumbs, from the inside of a stale loaf, a tablespoonful
of salt, a pinch cayenne, a pint of small oysters, a large heaped
teaspoonful of butter, and an egg. Mix this dressing well, and
fill the fowl. Rub a thick cloth with butter, and then dredge
it with flour and sew the fowl up in this cloth, and plunge it
into boiling water. Set the pot where it will boil rapidly for
ten minutes, and afterward put it where it will simmer from two
to two and a half hours. Then remove it from the cloth and
serve it with oyster sauce. The water in which the fowl was
boiled should be saved for cream soups.
Fried Chicken.
Wash the pieces in cold water, dry and roll in fine bread
crumbs, take one-half pint milk, chop a bit parsley very fine,
add to this milk a little salt, pepper and a teaspoonful flour.
Fry the chicken in butter, when done, lay the pieces on a hot
dish, then pour the prepared cream into the frying pan, stirring
quickly. When well done pour the cream over the chicken.
NOTE.—Before frying the chicken steam it for a few minutes,
it is a great improvement.
Fried Chickens.
A pair of young chickens, lard or butter, pepper and salt,
cut up your chickens into quarters, put your lard or butter into
a heated frying pan, when it is hot put in your chicken and fry
brown on one side, then turn and sprinkle with chopped parsley
and fry brown, you may fry with them a few slices of ham.
Before serving drain off the lard.


34
POULTRY
Chicken Fricassee.
Carve a fowl into nice joints, make gravy of the trimmings
and legs by stewing them with lemon peel, mace or herbs, onions, -
seasoning and water until reduced to one pint. Then strain and
put in the fowl ; let boil for three-fourths of an hour, take an-
other stew-pan, put in a little butter, dredge with flour and a
little hot water, add to the chicken and let it boil for twenty
minutes; before serving stir the well-beaten yolks of one or two
eggs with a little cream into it, but do not let it boil again.
Smothered Chicken.
The chicken must be split down the back as for broiling,
washed well and wiped dry; lay it, breast upward, in a baking
pan, pour in two cups of boiling water, in which has been dis-
solved a heaping tablespoonful of butter, and cover with another
pan turned upside down and fitting exactly the edges of the
lower one, cook slowly half an hour, lift the cover and baste
plentifully, with the butter-water in the pan, cover again and
leave for twenty minutes more, baste again and yet once more in
another quarter of an hour. Try the chicken with a fork to see if
it is done. An hour and ten minutes should be enough for a
young fowl; baste the last time with a tablespoonful of butter,
cover and leave in the oven ten minutes longer before trans-
ferring to a hot dish; it should be a fine yellow-brown all over,
but crisped nowhere. Thicken the gravy with a tablespoonful of
browned flour, wet up in a little water, salt and pepper to taste,
boil up once and pour a cupful over the chicken, the rest into
a gravy boat. There is no more delightful preparation of chicken
than this.
Chicken Pie.
One chicken, one pint sour cream, salt and pepper, one-half
teaspoonful soda. Cut the chicken in the usual way for stew-
ing and steam until tender; put in a deep dish with plenty of
gravy, salt, pepper and butter. Make a thick batter of sour
cream, one pint will do, a pinch of salt, one-half teaspoonful of
soda dissolved in the cream and flour. Pour this batter evenly
over the chicken and bake about half an hour. Leave out some
of the gravy. Sweet cream will do instead of sour, by adding a
little tartaric acid.


POULTRY
Chicken Pie.
Stew chicken till tender, season with a little butter, salt and
pepper, line the sides of a pie dish with a rich crust, pour in
. the stewed chicken, cover with a crust, first cutting a hole in
the centre.
Curry of Chicken.
Veal, lamb, chicken, any delicate meat may reappear on the
table in a curry more delicious than when first served. For a
chicken curry, fricassee a pair of tender chickens. Remove them
from the pot when done and fry them brown in butter in which
· an onion and a clove, or garlic have been fried. When the chicken
is brown, remove it to a platter, and stir into the butter in which
it was fried about two tablespoonfuls of flour and a large tea-
spoonful of curry powder. Add the gravy in which the chickens
were fricasseed to this and add salt and pepper. One-half cup
of rice boiled and put round the chicken on the platter is a nice
addition.
Chicken Pot Pie.
Stew gently a nice chicken. Season with salt and pepper
and thicken the gravy with a tablespoonful of flour, mixed
smooth with a piece of butter, size of an egg. Have ready some
biscuit dough cut in pieces an inch square; drop this into the
gravy, having previously removed the chicken to a hot platter.
Boil fifteen minutes. Lay on the platter with the chicken, pour
over the gravy and serve.
Chicken Pot Pie.
Have ready biscuit dough cut in square pieces, and bake in
the oven. Split them and put on a platter, and pour your gravy
over them, putting chicken in the centre.
Cream Chicken.
Stew two chickens until tender, remove bones and skin, chop
rather coarsely, season with salt and pepper and a little parsley,
add one can of mushroom, and take two small cups of the liquid
of the chicken and thicken with a little corn starch and put in a
dish. Spread over the top very fine bread crumbs and brown in
the oven. Cut up mushroom fine.


POULTRY
Veal or Chicken Croquettes.
Take three cupfuls of either chopped veal or chicken. Add
one cupful of bread crumbs, the yolk of two hard-boiled eggs,
a little pepper and salt, one tablespoonful of minced parsley,
one-fourth onion grated, half cupful of cream, and juice of half
a lemon. Mix all together and make into balls, dip into an egg
beaten, and then into fine crumbs and fry in boiling lard till
brown.
Pigeon Pie.
Dress and wash clean, split down the back, and then proceed
as for chicken pie.
Jellied Chicken.
A fowl, four pig's feet or a shank of veal, salt and pepper.
Take a fowl, an old one is best; put on with water enough to
cover, add salt and pepper; cook until tender, take out the bones
and lay the pieces in a mould, take your pig's feet, which have
been cleaned and soaked, 'boil them to a jelly, strain off and put
with the liquor from the chicken, boil it down, skimming well
until only enough remains to cover your chicken well. Salt and
pepper to taste.
Pressed Chicken.
Cut up two nice spring chickens, nearly cover with water and
put in a small tablespoonful of salt, cover closely, and boil till
the flesh falls off the bones, free it from all skin and gristle, pull
the meat into small pieces with a fork, then put into a mould,
and if there is too much liquid, boil it down till there is just
enough to cover the meat. Taste the liquid to see that it is salt
enough before it is poured over the meat.


GAME
November is the high tide of the game season. Larding is a
necessary matter in cooking game, as wild creatures are so active
that they are usually not so fat as barnyard fowls. Larding is
simply drawing a small piece of salt pork through the surface of
the meat. It is easily done, and improves lean, dry pieces of
meat. Ducks are the only wild birds that are never larded.
Venison is better roasted in a thick layer of paste made of water
and flour. It takes longer to cook in this way, but the fat and
juices of the meat are more perfectly preserved. A leg of veni-
son which may be cooked in an hour and a quarter will require
half an hour longer cooked in paste. The roast of venison should
he seasoned with salt and pepper and rubbed with butter before
it is covered with the paste, which is made about the consistency
of biscuit dough. The roast is then laid on a rack in a pan with
a pint of boiling water in the bottom. Place the meat in a very
hot oven, and as soon as the paste begins to brown, baste it with
water. Do this every fifteen minutes, and in an hour's time
remove the paste, which has served its use to seal up the juices
of the meat, and throw it away, and continue roasting the veni-
son till it is done. Serve all game very hot. Red currant or
black currant jelly is usually served with venison. Roast part-
ridge, grouse and quail are served with bread sauce, the recipe
for which has been given. Quail and smaller birds are preferable
broiled and served on toast, though roasting is the mode par
excellence in which all wild birds should be served where it is
practicable. It is hardly necessary to remind housekeepers that
there is no more delicious supper dish than a perfectly broiled
venison steak.
(37)


GAME
To Roast Wild Duck.
After dressing soak them over night in salt and water, to
draw out the fishy taste. Then in the morning put them into
fresh water, changing several times before roasting. Stuff or not
as desired. Serve with currant jelly. Put a carrot inside the
duck and boil for a few minutes before roasting; it is an improve-
ment.
To Fry Fheasant cr Young Chicken.
Pheasant or chicken, butter, cream, brown flour, salt, pepper,
curry. Pick, singe, wash and dry the birds nicely, season inside
and outside with salt and pepper. Put a tablespoonful of butter
in your frying pan, and when hot lay in the bird (which has
been split up the back), breast upwards; cover tightly, adding
from time to time a little water, turn often, add to the gravy, a
quarter of a cup of cream, a bit of butter as big as a small egg, a
little brown flour, a half teaspoonful of curry powder, salt and
pepper to taste. Cook one hour slowly.
Woodcock, Pigeon, Spring Chicken.
Pluck, wash and clean a woodcock, pigeon, or chicken, put
into the oven a few minutes to dry; if small, split down the back;
if large, cut into four pieces, place in a frying pan in which
plenty of butter has been put; when done, place in the oven for
a few minutes and prepare a sauce—half cup tomato catsup,
half cup cream or milk, with a little flour for thickening. Serve
· hot.
Roast Rabbit.
Dress nicely and fill with a dressing made of bread crumbs, a
little onion, sage, pepper and sait, and a small piece of butter;
tie a piece of salt pork over it, put into a dripping pan with a
little water in a quick oven; baste often; serve with currant
jelly or cranberry sauce.
Stewed Rabbit.
One rabbit, one-fourth pound of butter, a little flour, one
pint of boiling water, a little grated onion, salt, pepper and
celery. Skin and clean the rabbit, cut into pieces, put the butter
into a stew-pan with the pint of water, the pieces of rabbit and


GAME
: 39
several pieces of celery cut up fine; when this is cooked tender
take half pint of cream or milk, make a paste of the spoonful of
flour with a little of the cold milk and add this to the stew (the
onion grated should be put in half an hour before). Season, let
it boil up well and serve hot. A little curry powder may be
added.
Rabbit Pie.
Line a deep dish with a puff paste or rich biscuit crust; stew
the rabbit; season well and pour into the dish ; cover with an
upper crust and bake.
Bread Sauce for Roast Turkey.
One pint milk, breakfast cup of bread crumbs, one onion, a
little mace, cayenne and salt. Peel and slice an onion, simmer
in a pint of milk till tender, break the bread into pieces, put into
a stew-pan, strain the milk over it, cover close and let soak an
hour. Then beat it up smooth, add the powdered mace, cayenne,
salt and an ounce of butter, boil it up and serve it hot. The onion
must be taken out before the milk is poured over the bread.
per on the oysters: he liquor and thoil
Oyster Sauce.
One pint oysters, half pint milk, two ounces of butter, one
ounce of flour, half teaspoonful of salt, half teaspoonful of pep-
per, one saltspoonful of grated nutmeg. Drain the liquor
from the oysters, melt the butter in a saucepan, stir in the flour,
add gradually the liquor of the oysters. When this mixture
boils throw in the oysters and boil all together until the leaves
of the fish begin to shrivel. Throw in pepper, salt and nutmeg,
and having boiled the milk in a separate saucepan, stir it in,
when the saucepan must be taken from the fire, otherwise the
milk will curdle and the sauce will be ruined. This is used for
boiled turkey and boiled fowl and also as a fish sauce.
Mushroom Sauce for Chicken.
Rub off the tender skin from a pint of mushrooms with a little
salt; put them in a stew-pan with a blade of mace, a little grated
nutmeg, an ounce and a half of butter rolled in a teaspoonful of
flour and a pint of cream; put on the fire and boil till thick,
stirring all the time..


GAME
. 41
Chestnut Stuffing.
Boil the chestnuts, shell them, blanch and boil till soft, mash
them fine and mix with a little sweet cream, bread crumbs, pep-
per and salt, for turkey.
Apple Stuffing.
Half a pound of pulp of tart apples, two ounces of bread
crumbs, some powdered sage, a iittle onion; season well with
cayenne, for roast goose, duck, etc.


MEATS
"A dish that I do love to feed upon."
-Taming of the Shrew.
To roast beef give fifteen minutes to each pound and fifteen
minutes over.
Veal, lamb and mutton require twenty minutes for each
pound and twenty minutes over.
Meat Juices and How Best to
Preserve Them.
In all cooking of meat, the primary thought should be to pre-
serve the juice of the meat, so that it will come on the table in
full flavor and quality. The nutriment of all meat is contained
chiefly in these juices.
It is poor economy to buy a thin roasting-piece, because of
the large portion of surface exposed from which the juices must -
flow. A rib-roast weighing less than eight or nine pounds is not
an economical piece to buy. The sirloin, though it costs more by
the pound, is thicker and contains less bone, and has less surface
from which the juices can flow, and is therefore better economy
for the requirements of a family using a roast of about four or
five pounds.
In all roasting the meat must be seasoned with salt and pep-
per and very thoroughly dredged with flour and laid on a rack
in a dripping-pan. It should be put at once in a very hot oven
after preparing it, so that every portion shall be thoroughly
seared over. This will require eight or ten minutes. There will
be some drippings in the bottom of the pan. As soon as these
drippings turn very brown, throw half pint of boiling water
a very thorough should be put ation shall be
(42)


MEATS
43
under the meat, but not over it. In ten minutes' time after this
water is added to the pan the meat will require basting. This
basting keeps the crust formed over the surface of the meat and
prevents the juices flowing. After the water is added to the
dripping-pan as directed, the heat of the oven may be decreased
slightly, but in the case of beef only enough to prevent the meat
from burning. A roast of veal requires a slightly longer cook-
ing and a slightly lower oven, but should be basted with equal
care.
Small chops of lamb or veal, or veal cutlets, well seasoned,
dipped in yolk of egg and then in bread crumbs, and fried like
doughnuts in boiling hot fat, are always juicy and delicate.
HINTS.-Sprinkle your roast of beef with flour (brown flour
best) before roasting, it keeps in the juice. To brown meat nicely
a very little brown sugar rubbed on before cooking is a help.
The meat should be basted every ten minutes.
Brown Gravy.
Set the pan in which the meat was roasted on the range when
the beef has been removed to a dish. Scrape toward the centre
the browned flour from sides and bottom and dust a little more
from your dredger as you stir. If the water has boiled away
until the bottom of the pan is exposed, add a little, boiling hot,
directly from the tea-kettle, and stir until the gravy is of the
consistency of rich cream.
Pepper to taste and pour into a gravy boat.
Browned Flour.
This is to enrich the taste and improve the color of gravies,
- stews and soups. Sift some fine flour, spread it on a clean tin
pan, place it on the fire so as to brown and not burn, it will color
first at the edges; keep mixing it with the white from the centre.
When it is nicely browned set it to cool, then put in clean bottle
and cork it, put some into a dredging box ready for use.
To Make Tough Meat Tender.
Soak it in vinegar and water, if a very large piece, about
twelve hours. For ten pounds of beef use three quarts of water
to three-quarters of a pint of vinegar and soak it for six or seven
hours.


ME ITS
The Care of Fat.
Not one particle of any kind of fat should be allowed to be
wasted. All trimmings from beef, veal or pork, fat from poul-
try, should be tried out and allowed to cook slowly till the bub-
bles cease to rise. The fat should then be clarified by frying a
few raw potatoes in it and strained and put away for use. The
fat from chickens and fowls is excellent for shortening, or for,
almost any fine cooking, and should be kept by itself. Ham fat
has a smoky flavor and must be kept alone, but can be used for
frying the vegetables used in some soups, for potatoes and eggs.
The fat of mutton, lamb, turkey, geese and ducks has a strong
flavor, but should be tried out for soft soap.
Yorkshire Pudding.
Four large tablespoonfuls of flour, one pint of milk, two
eggs, a little salt; put the flour into a basin with the salt, and
stir gradually to this enough of the milk to make a smooth bat-
ter without lumps, add the rest of the milk and the eggs well
beaten. Bake in a shallow tin, under meat if preferred.
1. Baked Suet Pudding to Eat with Meat.
Three cups flour, one cup suet, one teaspoonful baking pow-
der, one egg, salt and very little sugar. Mix soft with milk or
water. NotE.—We often tie it in a cloth and boil or steam it.
The Gridiron.
The process of broiling is a simple one, but it requires deft-
ness and exactness of method.
A clear, strong fire is necessary for broiling. The meat
should be well trimmed of fat, seasoned and dredged lightly with
flour. The dampers should all be open, so as to send the smoke
from drippings (if any drippings fall) up the chimney,
instead of allowing it to penetrate the meat. A properly trim-
med and properly dredged steak will not drip to any extent. It
is not necessary to grease the gridiron. Simply lay the meat in
it, and place it quite near the fire when it is first put over, so as
to sear the surface thoroughly. When it is seared on one side,
turn it on the other and sear that side. This sets the surface of
the meat so that the juices remain within. After this the grid-


MEITS
iron may be removed to within two or three inches above the
fire, and the steak broiled about four minutes longer on each
side. The time given will cook a steak an inch and a half thick,
so that it is red throughout.
When it is laid on the platter, there should be no gravy
around it, but the red juice should flow the moment the meat is
cut. A mutton chop cut as it should be, about an inch thick, may
be cooked rare in about eight minutes. Lamb should be well
done and cut thinner. Take half a dozen well-trimmed chops.
Season them with salt and pepper and broil them over a brisk
fire for about two minutes. Lay them in a hot oven for about
five or six minutes, turning them as they brown, from one side
to the other. A beefsteak should be one and a half inches thick.
Before cooking the steak should be pounded on a board, or
score it with the back of your knife while cooking. A spoonful
of tomato catsup in the beefsteak gravy is very nice.
Cutlets and steaks may be fried as well as broiled, but they
must be put in hot butter or lard. The grease is hot enough when
it throws off a bluish smoke.
Milk Steak.
Steam two pounds of steak three hours with one cup fine
chopped onions, well seasoned. Serve with milk sauce, which
add an hour before dishing.
Stewed Steak.
Cut steak into pieces, brown in butter, then add boiling water.
Cut two or three onions into slices and put in, and then let it
stew for one hour covered closely. When done take out the meat
and thicken the gravy.
To Fry Beefsteak.
Take a smooth-bottomed frying-pan, set it on the range or
stove when very hot, then place your steak or chop; turn it fre.
quently until it is cooked (about ten minutes will cook it), put
on a hot platter and season both sides with salt, pepper and bits
of butter put over the steak. A little tomato catsup sprinkled
on the hot platter before the steak is put on it improves it. Put
very little water with the gravy. Serve hot.


46
MEATS
Beefsteak and Oysters Stowed.
One and a half pounds of beefsteak, two ounces of butter,
half pint water, one and half dozen oysters; pepper and salt, put
the beefsteak into a stew-pan with the butter and a little water,
when the meat is a nice brown pour in the half pint of water,
add the pepper and salt and liquor strained from the oysters,
put the pan over a moderate fire, and let it stew-gently. Then
add a piece of butter rolled in flour and the oysters. Stew it all
together till the oysters are done. Serve up very hot.
Beefsteak and Onions.
Prepare the steak in the usual way, put on a frying-pan and
put a dozen onions sliced and fried brown in a little beef drip-
ping or butter. Dish your steak and lay onions thickly on the
top, cover and let it stand five minutes. Send hot to the table.
Pot Pie. :
Make a batter of two well beaten eggs, two cupfuls of milk,
a teaspoonful baking powder, and flour to make a batter; drop
in separate spoonfuls while meat is boiling, cook five minutes.
Serve immediately.
Shepherd's Pie.
Chop cold beef fine, moisten well with water, season to taste.
Put in a deep dish, cover with nice potatoes. Bake in the oven
twenty minutes. If desired a small onion may be added.
Shepherd's Pie.
A nice way to use up cold roast beef. Slice the beef and
season with salt and pepper and put a minced onion to it; make
a gravy of the bones, then add the mince to it, let it boil a few
minutes, then put it into a deep pudding dish, have some mashed
potatoes prepared, lay them gently on the top of the mince until
the dish is full, smooth over the top and bake a nice brown.
Those who like onions may spread them over the meat before
putting the mashed potatoes on the top. The onions should be
partly cooked. This is very nice made of the neck of mutton cut
into pieces.


MEATS
Pot Roast.
Put a piece of beef or meat of any kind in a pot with a
very little water, cover tightly to keep in all the steam, adding
just enough hot water to keep from burning. Any kind of
tough meat car be made tender in this way.
Beefsteak Balls.
One and a half pounds round steak chopped fine, two eggs
beaten, two tablespoonfuls milk, one tablespoonful flour; salt
and pepper to taste, drop in frying pan and fry till done.
Meat Pie.
Cold turkey, chicken or any cold meat; chop fine, season with
salt, pepper and gravy. Lay pie crust around the edge of plat-
ter and cover the same. Bake a nice brown in the oven; very
ittle meat Ver the same. By pie crust at
Boiled Beefsteak Pudding.
Two pounds of steak (the round), two sheep's kidneys, one
pound flour, six ounces beef suet, one teaspoonful baking pow-
der, one dessertspoonful salt, half dessertspoonful pepper, half
pint cold water, one dessertspoonful mushroom catsup, one des-
sertspoonful Worcestershire sauce. First mix well on a plate the
salt and pepper, leaving out a little salt for the crust, cut the
steak and kidney into inch square pieces, roll them on the plate
until thoroughly seasoned, chop the suet fine, put it on a mixing
board with the flour and baking powder and the remaining salt,
knead all into a light dough with the cold water; cut off a third
part of the dough and reserve it for covering the pudding, roll
the remainder until a quarter of an inch thick; grease a quart
bowl and line it with the dough, put loosely into it the steak and
kidney, pour over this the catsup and sauce, fill it within an
inch of the top with cold water. The remainder of the crust
should be rolled out the size of the bowl and put over it, pinched
firmly together with the lining crust around the edge. Dip a
towel in hot water, flour slightly, and tie it tightly over the top
of the bowl; put it into a large saucepan of boiling water and
let it boil for two and a half hours. If it is to be served in the
bowl, put a napkin round it and carry it to the table on a round
china or silver plate.


MEATS
Beefsteak Pudding.
One and one-fourth pounds flour, half pound chopped suet,
one teaspoonful of salt, two pounds of steak; salt and pepper to
taste, a little water. Put the flour in a basin and mix it thor-
oughly with some finely chopped suet, put in a good saltspoonful-
of salt, mix it to a paste with water, flour the paste board, the
roller and your hands. Take out the lump of paste and roll it
out about half an inch thick. Butter a round-bottomed pudding
basin, line it with paste, turning a little over the edge, cut the
steak into small thin pieces, pepper and salt, then roll each piece
with a little fat and parsley in each roll; lay them in the basin,
pour over them a very little water. Roll out the rest of the paste,
cover it, over the top of the basin, pressing it down with the
thumb. Tie the basin in a floured pudding cloth, and put it into
à saucepan in a gallon of boiling water, keep it continually boil.
ing for nearly two hours, occasionally adding a little more water. "
Beefsteak and Kidney Pudding.
One pound rump steak, one beef kidney, pepper and salt, a
little flour, chopped suet. Cut the steak and kidney into pieces
about a quarter of an inch thick, season well with pepper and
salt, and dredge a little flour over them. Lightly butter a
round-bottomed pudding basin, roll out paste half inch thick,
and line the basin, then put in the beef and kidney, pour in
three or four tablespoonfuls of water, cover a piece of paste
over the top, press it firmly together with your thumb, then tie
the pudding basin in a floured cloth, and put it into a saucepan
with about four quarts of water, keep it constantly boiling, add-
ing more boiling water if required. When boiled take it up,
untie the cloth, turn the pudding over on a dish, and take the
basin carefully from it.
Irish Stew.
Two pounds neck of mutton, four onions, six potatoes, three
pints of water and two tablespoonfuls of flour, salt and pepper.
· Cut the mutton into handsome pieces, put a little fat into the
stew-pan with the onion, and stir eight or ten minutes over a hot
fire, then put in the meat, set for two hours where it will sim-
mer, add potatoes, peeled and cut in quarters, salt, pepper and
the flour before serving. This is very nice made of cold roast


MEATS
49
beef. When that is used boil up the bones and put the gravy
from that with the stew, when the meat is cooked (half an hour
is quite long enough for cooking it), some people like it seasoned
with celery cut fine, a grated carrot and a slice or two of turnip
cut into pieces.
To Dress a Bullock's Heart.
One heart, veal stuffing, half pint rich gravy. Soak a bul-
lock's heart for three hours in warm water,- remove the lobes,
and stuff the inside with veal forcemeat, sew it securely in, bake
in the oven, baste well, and serve with rich gravy poured around
it, and currant jelly separately.
Beef Olives.
One and a half pounds of beef, cut very thin, trim off edges
and fat, and cut in strips three inches wide and four long; season
well with pepper and salt, chop fine the trimmings and fat, add
three tablespoonfuls of butter, one teaspoonful of pepper; mix
thoroughly and spread on the strips of beef, roll, tie with twine
and roll in flour. Cut in thin slices quarter pound of pork, fry
brown, take out and put in the olives, fry brown, put them in a
small saucepan that can be closely covered. To the remaining
fat in the pan add one tablespoonful of flour and stir until per-
fectly smooth and brown. Then pour in gradually one and a
half pints of boiling water, stir for two or three minutes, season
with salt and pepper and pour over the olives, cover the sauce-
pan and let simmer two hours. Any kind of beef will do.
Mock Duck.
Mock duck is a particularly nice dish for luncheon. For a
family of four, select a beefsteak weighing three-quarters of a
pound, and free from loose fat or stringy pieces. Mix bread
crumbs with salt, pepper and a little butter, chopped very fine.
Moisten slightly and spread over the steak, half an inch in
thickness, but not extending to the edges. Roll like jelly-cake
and tie in three or four places with string. Place it in the oven
for an hour, basting frequently, and it will come out nicely
browned. Cut in slices and serve on a platter garnished with
sprigs of parsley.
pepper and fat or strining three-
not extendidad ove the butter pieces quarters of a


50
ME.1Ꭲ ;
Savory Minced Collops.
One and a quarter pounds round steak, minced fine, two
ounces butter, one tablespoonful flour, one tablespoonful tomato
catsup. Put the butter and flour into a stew-pan, and when it
becomes a light brown stir in the meat, add nearly half a pint
boiling water, also salt, pepper and catsup; stew all together ten
or twelve minutes. Serve very hot with strips of toast.
Boiled Mutton.
Lay the mutton in a pot and cover several inches deep with
boiling water. Throw in a tablespoonful of salt, and cook twelve
minutes to a pound. Dish the meat. Before taking up the mut-
ton, make your sauce, using as a base a cupful of the liquor dip-
ped from the pot. Proceed with this as you do with drawn but-
ter sauce; add two tablespoonfuls of capers if you have them. If
not, the same quantity of chopped green pickle.
Lamb Chops.
Grate plenty of stale bread, season with salt and pepper, have
ready some well beaten egg, have a spider with hot lard ready,
take the chops one by one, dip into the egg, then into the bread
crumbs, repeat it, as it will be found an improvement, then lay
separately into the boiling lard, fry brown, and then turn. To
be eaten with currant jelly or grapecatsup. Corn meal or oat-
meal may be used instead of bread crumbs.
Croquettes.
Any croquette may be varied by making them of different
kinds of meat or of half rice and meat. A mince of one-quarter
of the amount of mushrooms is an addition to any meat cro-
quettes. Whatever the mince is, season it with salt and pepper
and prepare the sauce.
To a pint of the mince take a strong cup of veal or chicken
stock—strong enough to be a firm jelly when cold. Melt a tea-
spoonful of butter in a saucepan, add a scant tablespoonful of
flour and gradually the chicken stock. Season with a little nut-
meg if you wish, and let it boil ten minutes, stirring it con-
tinually. Add half a bay-leaf, a sprig of parsley and a sprig of
celery. Then set it on the back of the stove to cook very slowly


MEATS
for three-quarters of an hour. We now have a sauce which will
keep for a week in the ice-box, so that it is well enough to make
three times this amount if you wish to make croquettes often.
Add the beaten yolks of two eggs to the amount of sauce given,
and a pint of minced meat. Stir the meat over the fire in the
sauce for one minute. Pour it on a platter to become cold. It
is better to have it stand over night. The minced substance will
then have the appearance of being enveloped in a firm jelly and
can be easily handled. If you wish to fry the croquettes in cut-
let form, it will be necessary to have a cutlet mould to shape
them. A bit of lobster claw is then stuck in the tip of each cut-
let, to resemble the bone, when it is fried.
Beef Croquettes.
Mince fine enough lean cooked beef to make a pint when chop-
ped. Season with a teaspoonful of salt and half a teaspoonful
of pepper. Add a teaspoonful of grated onion and a few drops
of iemon juice. Mix a tablespoonful of butter with a tablespoon-
ful of flour, and add gradually a cup of beef broth, then the
seasoned meat. Boil all the ingredients together for two min-
utes, then add a beaten egg, stirring it in thoroughly, and pour
out the croquette mixture on a plate. When it is cold, shape
and dip in egg and bread crumbs and fry. Serve the croquettes
with tomato sauce poured around them.
Bailed gradespoonfulated onid half
Beef Croquettes.
Chop bits of cold meat very fine; to one cupful of chopped
meat, add half cup of cracker crumbs, one egg, pepper and salt,
and a little sage; mix together with hot water or meat gravy,
make into little cakes and fry in a hot buttered pan.
Broiled Calf's Liver and Bacon.
A calf's liver (or lamb’s) cut in thin slices, well blanched and
daintily broiled, is a delicious breakfast dish, garnished with a
few crisp slices of bacon. Choose a fine large liver, have it cut
in slices not more than half an inch in thickness. Lay these
pieces in cold water to blanch, for at least fifteen minutes. At
the end of this time drain each piece of liver, dry it with a dish-
towel, dip it in melted butter after seasoning it with salt and
peper, and dust it with flour. Broil it ten minutes over a clear


52
MEITS
fire, being careful not to allow it to become charred on the sur-
face, Turn the liver on a hot platter as soon as it is done, and
in a hot iron frying pan or spider lay as many pieces of bacon
as there are slices of liver. The bacon must be firm and ice-cold
and cut in slices as thin as possible, so that it will crisp into
little rolls as soon as it is tossed for a moment into the heated
spider. Do not allow it to become hard, but take it up as soon
as it is done. Lay a slice of bacon on each slice of liver, or put
the bacon in a border around the platter containing the broiled
liver. It can be fried as well as broiled. The bacon cooked first,
and the liver in the bacon gravy.
Mock Duck.
Take a fresh calf's liver and stuff with duck dressing; then
put in pan, cover the liver with small pieces of bacon; cook two
hours, basting often. This is a very nice dish.
Beef or Mutton Kidney.
Beef or mutton kidneys can be served in two ways. In either
case parboil them, :changing the water three times, and adding
to the last a small quantity of salt. Chop-not cut-fine and
cook in cream enough to form a gravy, which must be thickened
and a very small quantity of chopped parsley added. Halve the
smaller kidneys, but not cutting entirely open; beat a little but-
ter in a dripping-pan until it smokes, put in the kidneys, turn-
ing constantly until done. In France they are brought on the
table strung on a silver skewer, the dish first being covered with
parsley. A wooden one will answer, or they can be laid flat on
the dish.
Stewed Kidneys.
Cut up the kidney into small pieces, taking off all the fat.
Put a saucepan on with a good-sized piece of butter and flour.
When this is blended put in your kidney and stir till nice and
brown. Then add enough water to make a nice gravy; boil
slowly for three hours, season with salt and pepper and catsup,
and thicken the gravy with a little flour blended. If too thin,
an onion put in while the kidney is boiling is an improvement,
only take care not to leave it until it breaks up.


MEATS
: 53
;
Toad in the Hole.
Make a batter of six ounces of flour, one pint milk, three
eggs, a little butter. Butter a baking dish and pour in the bat-
ter; place in this sliced kidney (seasoned) or instead oysters or
mushrooms. Bake about one hour. Cold meat may also be used.
Tripe.
Wash it thoroughly, boil for five or six hours (in salted
water), or until quite tender; it will keep for days, and is now
ready to be prepared in different ways.
Tripe and Onions.
Boil the onions in three waters, when tender drain, cover
with milk, add a little butter, salt and pepper; cut the tripe in
squares, put with the onions, boil for a few minutes, thicken with
a little flour, and serve.
Tripe and Oysters.
Cut cold boiled tripe in neat squares, put in pan with milk, ,
a little butter and seasoning, boil for a few minutes, add oysters;
allow them to heat thoroughly, and serve.
· Tripe Lyonnaise.
Put a tablespoonful of butter in pan, add one tablespoonful
of chopped onions and fry a delicate brown, now add the tripe,
with a little parsley, a little good vinegar, salt and pepper, keep
stirring while on the fire. Serve, cover the bottom of platter
with tomato sauce, add contents of pan, and serve hot.
Calf's Brain Fried.
Put the brains in salted cold water, allow them to remain
for an hour or two, then rinse thoroughly, removing the outer
covering and the discolored parts. Now boil them for twenty
minutes and drain; cut in size you wish, roll in egg and cracker
crumbs (in which salt and pepper has been added), cook in
boiling lard, and serve hot.


54
MEATS
.
.
Curried Calf's Brain.
Prepare the same as for frying. Make your curry as fol-
lows: Take one onion, skin it, put in pan with boiling water and
a little soda, boil up and drain, put on the fire again, cover with
water, add a few slices of a tart apple, cook for twenty minutes ;
prepare one spoonful of flour, one teaspoonful curry powder,
salt and pepper to taste, moisten with water, add-to the onion
and allow to boil a few moments, then add the brains, heat thor-
oughly, and serve on hot platter, heap boiled rice around it.
Calf's Brain Croquette.
Prepare as for frying. Mince the brains, add the yolk of an
egg, a little parsley, salt, pepper and a heaping spoonful of
bread crumbs, make into small balls, roll in the white of the egg
(which has been slightly beaten), roll in cracker crumbs, cook.
in boiling lard.
Roast Veal.
Roast veal must be cooked twice as long as beef or mutton,
and very well basted, the flesh being fibrous and dry. To the
made gravy add two teaspoonfuls of stewed and strained tomato,
or one tablespoonful of tomato catsup, and cook one minute
before pouring into the gravy-boat.
Fillet of Veal.
Take a loin of veal, the bones being removed, make a stuffing
the same as for roast turkey; fill the flat with the stuffing, and
secure it firmly on the loin; rub the veal with salt, pepper and a
little butter; put it into a pan with a little water. While roast-
ing, baste frequently, letting it cook until thoroughly done,
allowing two hours for a roast weighing six to eight pounds.
When done remove the threads before sending to the table.
Thicken the gravy with a little flour,
Veal Cutlets.
Cut in nice pieces, season, dip in egg, then in bread crumbs,
with a little lemon and parsley chopped fine. Have plenty of
grease in your hot pan; fry brown on one side, then turn over.
Make a rich brown gravy in another vessel and serve. Garnish
with parsley and lemon. Season with salt and pepper.


MEATS
Veal Cutlets.
Take one egg and beat it a little, roll the cutlet in it, then
cover it with rolled crackers. Have a lump of butter and lard
mixed hot in the skillet, put in the meat and cook slowly. When
nicely browned on both sides, stir in one tablespoonful of flour
for gravy; add half a pint of sweet milk, and let it come to a
boil. Season to taste and pour over the meat, or serve separately,
as preferred.
Fricassee of Veal with Celery.
Chop a large onion fine and fry in butter until it is light
brown, then take part of a breast of veal, cut the meat into nice
sized pieces and lay them in the butter and onion. When all
has fried gently together for a few minutes pour in some boil-
ing water until the meat is half covered, add two or three sticks
of celery, cut into small pieces, season to taste with salt and
pepper, and cook slowly for two hours. Before serving have the
gravy slightly thickened. Asparagus heads instead of celery
are very nice.
A Nice Breakfast Dish.
Cut slices from the breast of a cold fowl (cold veal or any
other white meat may be used). Dip in beaten egg and then in
cracker dust, fry to a nice brown in butter or beef drippings.
Cut slices of stale bread in quarters, dip quickly in cold water,
then in the beaten egg, dust with the cracker and fry the same
as the meat. Send to the table on the same or separate dishes,
as preferred. Garnish the meats with bits of parsley.
Veal Loaf.
One and a half pounds raw veal chopped fine, add a little
bacon, one dessertspoonful salt, one dessertspoonful pepper, six
dessertspoonfuls of rolled biscuit, two dessertspoonfuls melted
butter, one-fourth nutmeg (grated), two eggs beaten well, mix
all together and mould into a loaf. Sprinkle biscuit crumbs
on top and bake one and a half hours.
Veal Cake.
A few slices of cold roast veal, a few slices of cold ham, two
hard-boiled eggs, two tablespoonfuls of minced parsley, a little
pepper or good gravy. Cut off all the brown outside from the
as the meat. Send oss, dust witnters, dip quichi beef drippin in


56
MEATS
veal, and cut the eggs into slices. Procure a pretty mould, lay
veal, ham, eggs and parsley in layers with a little pepper be-
tween each, and when the mould is full get some strong stock and
fill up the shape. Bake for half an hour and when cold turn
it out.
Veal Collops.
Veal collops are prepared from a cold roast fillet or any cold
meat. Cut these collops in neat slices half an inch thick and
about two inches wide. Flatten them with the potato beetle,
after freeing them from gristle and fat, and toss them in a
frying pan in a little hot butter till brown on both sides. Stir
a teaspoonful of flour in the butter in the saucepan after taking
up the collops. Add a cup and a half of brown gravy and a
little minced parsley if you wish. Let the gravy boil up for
five minutes and pour the sauce over the fried collops, buttering
each one slightly before doing so. Serve them at once very hot.
Veal Cheese.
Four pounds of veal, two slices of salt pork, both finely
minced, four soda biscuits rolled, two eggs beaten, flavor with
thyme, nutmeg, pepper and salt. With the hands mix well
together, mould in a bowl, then turn out into a baking pan, shape
in a round form; put the white of an egg over it, dust it with
bread crumbs. Bake in a moderate oven about two hours; put a
piece of butter on top of bread crumbs.
Potted Veal.
Take the remains of cold veal and slice nicely, taking off all
brown parts and gristle; then boil the bones with a little water
for about half an hour, about ten minutes before taking off the
fire, add a little salt and mace, also a small quantity of gelatine.
Peel a lemon, slice it very thin, taking out the seeds; then line
a mould with alternate slices of lemon and hard-boiled egg; then
add the veal, and pour liquid over. Should be set on ice.
Veal Patties.
Take some cold veal, chop fine. Fry about a cupful bread
crumbs in a little butter, mix the meat, season with salt, pepper
and nutmeg. Add a wine glass of white wine and a little sherry.


MEATS
57
Make a dough as for biscuit but not quite so rich, roll as for
pies, put teaspoonfuls of the meat about two inches apart on the
half of your dough, fold the other half over, press it down
firmly between each part and cut apart with your pastry wheel.
Fry in lard. They are nice with any dinner.
Calf's Head.
Boil head till it falls to pieces, separate meat from the bones,
lay the brains in a dish and return remainder to water in which
head was boiled, let it cook one hour, season with salt, pepper
and savory. Just before serving thicken with flour and butter,
add the brains, garnish with lemons sliced and hard-boiled eggs.
Potted Meat, Beef, Veal, Chicken or Venison.
Cold meat, butter, pepper, ground mace, salt, ground cloves.
Cut the meat into small pieces and put it through a sausage
machine. Then add butter, pepper, a little ground mace, salt
and ground cloves according to taste. Squeeze this all well
through your hands, so as to thoroughly mix the ingredients,
then pack tightly into moulds. Butter sufficient to make it
moist.
Potato Puffs.
Take some cold beef minced fine, season with pepper and
salt. Then have some mashed potatoes. Make the potatoes into
a paste by adding one egg beaten up, and roll out, adding a
little flour. Cut with a saucer, put in a little meat, and fold up
and fry in butter or lard until a nice brown.
Beef Loaf.
Three and a half pounds beef minced fine and uncooked, four
large crackers crushed fine, one egg, one cup milk, butter size
of an egg, one tablespoonful salt, one tablespoonful pepper, mix
in shape of loaf, bake in slow oven two and a half hours, basting
often. Faten cold.
Beef Loaf.
One pound round steak chopped, half a pound pork steak
chopped, one egg, one and a half soda biscuits, salt and pepper
to taste. Mix thoroughly, press in pan and bake one-half hour.


MEATS
Jellied Shank.
.
Cook a shank of beef until all the bones drop out, boil until
there is left about one quart water, season with salt and pepper,
also a little rutmeg if desired. Put all into one vessel and set
away until cold.
Ham or Tongue on Toast.
Take cold boiled ham or tongue, chop fine, mix with a little
cream or new milk and a little cayenne pepper; to every half-
pint of the mixture allow one egg well beaten; mix all together,
place over the fire, and let simmer for a few minutes; be careful
not to let it burn; have ready some hot buttered toast, pour on
the mixture and serve hot.
i
Ham Toast.
Chop some lean ham fine, put it in a pan with a little pepper,
a lump of butter, and two eggs beaten. When well warmed,
spread on toast.
Ham Balls.
Take one-half cupful of bread crumbs and mix with two
eggs well beaten, chop fine some cold ham and mix all together.
Make into balls and fry.
Boiled Corned Beef.
· Lay in clean cold water for five or six hours when you have
washed off all the salt. Wipe and put it into a pot and cover
deep in cold water. Boil gently twenty-five minutes per pound.
When done, take the pot from the fire and set in the sink with
the meat in it, while you make the sauce. Strain a large cupful
of the liquor into a saucepan and set it over the fire. Wet a
tablespoonful of flour with cold water, and when the liquor boils
stir it in with a great spoonful of butter. Beat it smooth before
adding the juice of a lemon. Serve in a gravy-dish. Take up
the beef, letting all the liquor drain from it, and send in on a
hot platter. (Save the pot liquor for bean soup.)


MEATS
Boiled Ham.
Soak in cold water over night a small ham, weighing about
seven pounds. In the morning take it out, wipe it and put it
over the fire in a saucepan, covering it with fresh cold water.
Let it boil slowly for about three hours; then remove the skin
and sprinkle it with a little sugar, make a few incisions on the
surface and cover it lightly with fine bread crumbs, sprinkling
a little white pepper over it. Set it in an oven and bake till
well browned. It may be served at once, but is considered by
many to be in prime condition when it is sliced in delicate slices
after it is thoroughly cold. Leave the ham in the water in
which it has been boiled till cold.
Ham Patties.
One pint of ham cooked and chopped with two parts bread
- crumbs wet with milk, put batter in gem pans, break one egg over
each, sprinkle top thickly with cracker crumbs, and bake until
brown.
How to Preserve Ham.
Cut the ham in slices as usual for frying, then fry it a little
and pack in a stone jar and cover with melted lard to keep the
air from it. When you wish it for the table take out the neces-
sary amount anl cook as usual. In this way ham can be kept
sweet through the warmest weather. To prevent ham from get-
ting mouldy dip a cloth in vinegar and wrap round it.
Spiced Mutton.
A fat, good-sized leg of mutton should be selected for this
purpose, at least a month before it is to be cooked.. Trim the
leg, rub it with vinegar and spices, using a tablespoonful of
cinnamon, a tablespoonful of ginger and a teaspoonful of cloves.
Rub the meat till it is smooth. Rub in a tablespoonful of salt
and dust it with flour. Hang the mutton in a place where the
temperature is equable and as cold as it possibly can be and
remain above the freezing point. A cold cellar is usually the
best place. Rub the meat once a week till you are ready to use
it; then rinse it off and lay it on a rack in a dripping-pan and
thoroughly season it with salt and pepper, and dredge it with
flour. Put it in a hot oven and roast it till it is done, but is rare


60
MEATS
enough for the red juice of the meat to follow the knife when it
is cut. A good-sized leg of mutton will require one hour
and a quarter to cook. After it has been in the oven ten minutes,
and the flour scattered in the pan when the meat was dredged
begins to brown, pour a pint of boiling water in the pan and in
five minutes baste the meat with this water, seasoning it a little
with salt and pepper and dredging it lightly with flour. Repeat
this basting every fifteen minutes until the meat is done. Take
up the meat and serve it with a brown gravy made of the drip-
pings in the pan, to which boiling water is added and flour for
thickening and seasoning. Just before taking up the gravy add
three large tablespoonfuls of red currant jelly, broken up in
bits, and serve it at once in a gravy boat with the mutton. A
dish of white onions, with cream sauce, roasted sweet potatoes
and celery, dressed as a salad, with mayonnaise dressing, should
be served with such a dish of mutton.
Pork.
Pork should only be used in cold weather, and should be used
with apple sauce. Pork chop may be used with fried apples,
sliced and fried in the gravy after the chop is cooked. The
ordinary way of cooking pork is to either boil or fry it. Slices
of salt pork dipped in pancake batter and fried to a rich brown
in hot lard make a nice change.
Baked Pork and Beans.
Soak one quart of pea beans in cold water over night. In
the morning put them into fresh cold water, and simmer till
soft enough to pierce with a pin, being careful not to let them
boil enough to break. If you like, boil one onion with them.
When soft, turn them into a colander and pour cold water
through them. Place them with the onion in a bean-pot. Pour
boiling water over one-quarter of a pound of salt pork, part
fat and part lean; scrape the rind till white. Cut the rind in
half-inch strips; bury the pork in the beans, leaving only the
rind exposed. Mix one teaspoonful of salt-more, if the pork is
not very salt—and one teaspoonful of mustard with one-quarter
of a cup of molasses. Fill the cup with hot water, and when
well mixed pour it over the beans: add enough more water to
cover them. Keep them covered with water until the last hour;
then lift the pork to the surface and let it crisp. Bake eight


MEATS
hours in a moderate oven. Use more salt and one-third of a
cup of butter if you dislike pork, or use half a pound of fat and
lean corned beef. The mustard gives the beans a delicious
flavor, and also renders them more wholesome. Many add a
teaspoonful of soda to the water in which the beans are boiled,
to destroy the acid in the skin of the beans. Yellow-eyed beans
and Lima beans are also good when baked.
English Pork-Pie.
Make a pie-crust, not very rich, and put around the sides of
a deep pie-dish. In the bottom, and above, put layers of thin
sliced bacon, thin sliced potatoes, onions chopped or sliced very
fine, lean fresh pork. cut into small pieces. Season with pepper,
salt and sage. Fill the dish with any good gravy left from
roasts, or with water thickened for the occasion, with some butter
added. Cover with crust, and bake about one and a half hours.
Cover the pie with thick brown paper if it gets too brown.
. . Sweet-Breads.
Sweet-breads, egg, bread crumbs, butter and lard. Parboil
the sweet-breads in boiling water for five minutes and take off
the skin, then take out and put in cold water. When quite
cold cut in slices, not too thin, and roll in egg, bread crumbs and
parsley, fry in butter and lard (more lard than butter) for
twenty minutes, when a nice brown take out of the pan, put
more butter in the gravy and a little milk and enough corn
starch to make as thick as cream. The sweet-breads of the calf
are best.
Sweet-Breads.
Veal sweet-breads are the best ; get them fresh, as they spoil
very soon; wash them and remove any skin or pipes that may
adhere, put to soak for two or three hours in cold, slightly
salted water; then parboil twenty minutes, or until tender, throw
into cold water for ten minutes to whiten them, and set in a
cool place. When ready to cook them, dip into beaten egg, then
into cracker dust, and fry in hot butter or beef drippings. Many
cooks lard sweet-breads, but I do not think they are at all im-
proved by it. Half a pint of stewed mushrooms poured over
fried sweet-breads is a very great improvement, though the
sweet-breads are very delicious by themselves.


62
MEATS
Creamed Sweet-Breads.
After parboiling the sweet-breads, remove all skin, and put
them into a saucepan with some milk or half milk and cream,
add little rind of lemon, pepper and salt, a little butter; bring
to a boil, and thicken with flour well blended.
Sweet-Breads Fried.
Wash in salt and water, parboil, cut into pieces the size of a
large oyster. Season, dip in rolled cracker crumbs and fry a
light brown in lard and butter..
To Curry Sweet-Breads.
Two sweet-breads, three pints of veal gravy, one onion, a
tablespoonful vinegar, one lemon, a tablespoonful curry powder,
two ounces butter. Have ready some good veal gravy; add the
fried onion, vinegar, juice of lemon and curry powder; salt to
taste; rub two ounces butter into enough flour to make the
gravy a proper thickness. Cut up the sweet-breads into pieces
about two inches square, stew them gently in the gravy till
sufficiently cooked, and serve.
Sweet-Bread Croquettes.
To make sweet-bread croquettes, chop four blanched sweet-
breads into small pieces, add six mushrooms if you have them,
also chopped fine. The brains of a calf washed and boiled five
minutes are a nice addition; add also a cupful of any nice white
stock or gravy and a tablespoonful of corn starch, and let the
ingredients cook together slowly for ten minutes, stirring them
constantly; then add half a wine-glass of cream, the yolks of
two eggs, salt, pepper and a mere grating of nutmeg. Stir this
mixture for two minutes over the fire, then turn it out on a fiat
platter to cool. When it is perfectly cold divide it into six parts.
Shape each part into a little cylinder; roll it first lightly in fine
bread crumbs, then egg it with the beaten yolk of an egg, and
finally roll it in bread crumbs again. Lay the croquettes in a
wire frying basket, being sure they do not touch, and plunge
them into boiling fat for about three minutes. Serve them with
cream or tomato sauce.


MEATS
Baked Sweet-Breads.
Parboil the sweet-breads, dip in a beaten egg and roll in
bread crumbs, put very small pieces of butter over them and
bake for half hour, sprinkling with pepper and salt.
Rissoles.
A rissole is a delicate preparation of meat that is almost as
easily made as a fritter. Take the trimmings left from the pies.
Roll these out in a thin sheet, considerably less than a quarter
of an inch thick. Cut it into circles with a cake cutter, about
three inches in diameter. Put a tablespoonful of minced meat,
fowl or fish, seasoned and prepared in the same way as for
croquettes. Fold one half the circles over the other, pinching
the edges together so as to enclose the mince, brush all parts of
the rissole with the yolk of an egg. This should be done as
carefully as if for croquettes. Fry the rissole in boiling hot
fat for about six or eight minutes. Serve at once.
Vegetable Marrow Rissoles.
One or two large vegetable marrows, some well-seasoned
minced beef. Pare the marrows very thin, cut them across each
end, scoop out the seeds, and fill the centre with well-seasoned
minced beef; put them in a baking pan, and bake until the mar-
rows are a nice brown. Serve with tomato sauce poured over
the marrows..
For Garnishing Tongue and Cold Meat Dishes.
Nasturtium leaves, smilax, lettuce leaves, beets and carrots
cut into shapes resembling flowers. Parsley is now used, a deep
border being placed around the dish. Watercress is also used,
and sprigs of it are sometimes put with beefsteak. Beet leaves
of a deep purple make a very rich garnish.
To Boil Tongue.
A pickled tongue should be put on with hot water and boiled
very slowly five or six hours, or until the skin comes off easily.
Leave it in the water in which it is boiled until it cools. Put
it into a mould; place a weight on top of it. A smoked tongue
should be soaked over night and boiled two hours longer. A
fresh tongue should be boiled, with a good handful of salt, as
long as a pickled tongue.


MEATS
Jellied Tongue.
One cup liquor in which the tongue was cooked, two cups
good stock, one-half box gelatine, one gill cold water, one cup of
boiling water, two tablespoonfuls vinegar, one glass sherry, a
cold boiled tongue sliced. Soak the gelatine in cold water for.
two hours, pour over it the boiling water, the stock, the tongue
liquor heated. Flavor the jelly with the vinegar, the sherry,
pepper and salt, strain through a cloth. When the jelly begins
to harden pour a little into a brick-shaped mould (first wet the
mould with cold water), arrange slices of tongue on this, then
jelly, until your mould is full, have the jelly the last. Garnish
with nasturtium leaves.
Jellied Tongue.
Take a fresh tongue, trim it and put on to stew with plenty
of water, a small handful of salt and a tablespoonful of brown
sugar. Stew with it a shank of veal or a piece of a shank of
beef. When all is nice and soft add some pepper, and more
salt if needed, or any seasoning liked. Put it in a mould and
pour over it the liquor it was boiled in. If the tongue is done
before the shank, take it out and let the shank boil longer.
Pickle for Meat.
• Eight pounds of salt, four ounces of saltpetre, one pound
brown sugar, four gallons of water. Boil for twenty minutes;
pour over the meat when cool.
To Corn Beef or Tongue.
To each gallon of cold water put one quart of rock salt, one
ounce of saltpetre and four ounces of brown sugar. (It need
not be boiled.) As long as any salt remains undissolved the
meat will be sweet. If any scum should rise, scald and skim
well. Add more salt, saltpetre and sugar. Put a flat stone'or
some weight on the meat to keep it under the brine.
To Corn Beef.
Rub twelve pounds of a round of beef with half a pound of
coarse sugar. Let it stand for two days, turning it two or three
times. Pound together a large teaspoonful of mace, a teaspoon-


MEATS
65
-
ful of black pepper, two of cloves, a half teaspoonful of cayenne
pepper, an ounce of saltpetre, one small nutmeg and two ounces
of juniper berries. Mix this with a teaspoonful of sugar and
rub it thoroughly into the meat on all sides, and let it stand for
three days. Then rub half a pound of fine salt into the meat.
Let it stand for twelve days, rubbing and turning the meat
daily.
Corned Beef.
To preserve one hundred pounds of beef, seven pounds salt,
two ounces saltpetre, two tablespoonfuls of soda, one pound
sugar, one-half ounce cayenne pepper, four gallons water, boil
and let get cold. Put in the beef with very little salt between;
pour over the brine, and put on a weight to keep covered. Do
not put in the cayenne until you take the brine off the stove.
To Cook Corned Beef.
It is then ready to cook, or it may be dried, if you please,
like the tongue. If it is to be cooked, wash it, but do not soak
it. Lay it in a pot that just fits it, and pour over it a quart and
a half beef-stock or water. When it begins to boil, skim well,
add a small onion, a carrot, pieces of parsley and a bay leaf. Let
it simmer gently for four and a half hours, being careful that it
does not boil down in the pot and burn. This is really a roast
in the pot. Let it get cold in the liquid it was cooked in, then
putting it in the press, pressing it without removing it from the
liquid in the pot. Let it be pressed for twelve hours, and serve
it sliced cold for tea.
To Pickle Tongue.
For four tongues of about three pounds or so each, one and
a half gallons of soft water, three and a quarter pounds of salt,
ten ounces coarse brown sugar, two ounces saltpetre, three ounces
black pepper. You can put two gallons of water if you wish.
Salt the tongues, boil the pickle, let it cool, then lay the tongues
in for a month, turning upside down occasionally. In a month
take out, wipe dry, tie in brown paper. Your butcher will smoke
them for you. When you want to cook one, soak first. To each
tongue add six ounces of salt, two ounces of bay salt, cloves,
mace, allspice to taste.


MEATS
Spiced Beef.
Round of steak twenty-five pounds, take three ounces salt-
petre, one and half pounds of sugar (best brown), one ounce of
cloves, one ounce of allspice, one teacupful of salt; beat all the
spices together, and rub well into the beef, adding lastly one
tablespoonful of cayenne pepper. Lay on a platter, and turn
every day for three weeks, then wash thoroughly and roast from
four to five hours. To keep the beef moist while in the oven,
make a batter of flour and water and spread over the top.
Mint Sauce.
Two tablespoonfuls of green mint, one of pounded sugar, á
quarter pint vinegar. For lamb only mint sauce is proper.
Horse-Radish Sauce.
Four tablespoonfuls of grated horse-radish, one teaspoonful
of salt, one-half teaspoonful of pepper (white), two teaspoonfuls
of made mustard, vinegar. Mix the horse-radish well with the
salt, pepper and mustard, moisten with sufficient vinegar to
give it the consistency of cream and serve in a tureen. Two or
three tablespoonfuls of cream added to the above very much im-
proves the appearance and flavor of this sauce. To heat it to
serve with hot roast beef put it in a jar, which place in a sauce-
pan of boiling water; make it hot, but do not allow it to boil, or
it will curdle.
Anchovy Paste.
Four tablespoonfuls of essence of anchovy, five tablespoon-
fuls of good butter (melted), a little cayenne pepper. Beat all
well together with a spoon until it gets thick, then put it into
a jar for use.
Curry.
Two pounds of meat, two large onions, two tablespoonfuls
butter, one teaspoonful brown sugar. Cut up your onions and
put them into a frying pan with the butter and sugar, let them
fry until a nice yellow color. Cut up your meat about an inch
square, put into the pan, put in two dessertspoonfuls of dry


MEATS
67
curry powder and stir two or three minutes, then add one and a
half cups of milk, let that simmer about one-half of an hour,
add another one and a half cups of milk, and let it simmer
slowly two and a half hours for beef (less time for mutton and
chicken). Have your rice boiled to put round. For common',
use, one small carrot cut up is nice with the meat. If made of
cold meat add beef gravy, which improves it very much.


VEGETABLES
The man who has nothing to boast of but his illustrious ancestry is,
like a potato, the only good belonging to him is underground.—Overbury.
Cooking Terms Shortly Explained. :
To "scald“ milk is to bring it nearly to the boil, but not quite.
To "parboil” is to half cook in boiling water.
To “bind” a mixture is to make it moist with egg, so that it
will hold together and not crumble.
To “core” an apple or pear is to remove the heart, which can
be done when whole by a corer or in quarters by a knife.
To “break flour” is to stir gradually into it cold liquid until
it is a smooth paste.
To "burst rice” is to put it on to boil in cold water; when
boiling the grains of starch burst.
Vegetables.
Boil fresh young vegetables in hard water; a little salt will
harden the water at once..
Boil dried vegetables in soft water; a little baking soda will
soften water, and is useful in freshening and making tender
green vegetables that are a little old or not wholly fresh. A
little sugar is an improvement to beets, turnips and squash.
Cabbage, turnips, carrots, parsnips and beets are good boiled
with fresh meats. When vegetables are served with salt meats,
they are good boiled in the liquor in which the meat has been
cooked; take out the meat when done; then cook the vegetables,
Underdone vegetables are unpardonable..
(68)


VEGETABLES
69
Put old potatoes on to boil in cold water, and new potatoes
in boiling water.
Vegetables which have been a little touched by frost can be
recovered by soaking in cold water.
Papas Kellenas.
Boil potatoes with skins, then peel, cut in two and scoop out
with a spoon, being careful not to break them; take what you
have taken out and mix with butter, then fill your potatoes with
this, and put two halves together to form a whole potato; take
a tablespoonful of flour and add enough water to moisten it,
then add an egg and a little salt, beat this together, then roll
each of the potatoes in this and fry in hot lard.
To Cook Potatoes.
Select of nearly equal size, cut out the eyes and put in pot
with cold water to cover them, put in a good handful of salt.
Boil until with a fork you ascertain they are sufficiently done.
They should be slightly hard at centre, pour off the water and
sprinkle a handful of salt on top, shaking the pot so as to allow
some of the salt to pass down among the potatoes; replace the
pot on fire with the lid closed until the potatoes are found to be
soft at centre, then take off the lid to allow the steam to pass off.
Then serve immediately.
Scalloped Potatoes.
Slice raw potatoes, then place them in a baking dish, season-
ing each layer with salt, pepper, bits of butter and a dust of
flour until the dish is nearly full; fill up with milk. Bake one
hour until the potatoes are creamy.
Saratoga Chips.
Pare and cut some potatoes very thin; put into a pail of ice-
cold water, and let them stay until the ends curl up, then dry
them with a towel, and cook them in hot lard until brown;
sprinkle a little salt over them.


VEGETABLES
Drying Baked Potatoes.
Baked potatoes must be eaten as soon as they are done. When
they are taken from the oven they should be put into a napkin
or towel and the skin broken so as to allow the steam to escape;
this will keep the potato mealy. If the boiled potatoes are done
a little too soon lay a towel over the kettle or dish, but do not
put a tight cover over them.
Potato Puff.
Take two cupfuls cold mashed potato, two eggs, butter, cream
or milk; stir into the potato two tablespoonfuls melted butter,
beating to a white cream before adding anything else. Put with
this two eggs whipped very light, and a teacupful of cream or
milk, salting to taste. Beat all well, pour into a deep dish, and
bake in quick oven until it is nicely browned. If properly mixed
it will come out of the oven light, puffy and delectable.
Hashed Potatoes.
Take six cold boiled new potatoes, mince them and season
them with salt and pepper, adding a little milk, or a little stock,
as you prefer. A scant half cupful of Įiquid is generally
sufficient. Melt a tablespoonful of butter in an omelet pan, and
when the pan is very hot pour in the potatoes. Spread them
evenly, and set them a little back on the stove or in the oven,
well covered to brown. When they are a golden brown on the
bottom, fold them over like an omelet and serve. The addition
of a little parsley minced, or a teaspoonful of onion, gives a
new zest to this dish.
Potato Rolls.
Five large potatoes mashed while warm; add one quart of
flour, salt to season, one teacupful milk; stir until light; make
into rolls ; let stand two hours, then bake.
Lyonnaise Potatoes.
One quart cold boiled potatoes, three tablespoonfuls butter,
one chopped onion, chopped parsley, salt, pepper. Cut the
potatoes into dice, and season them with salt and pepper, fry


VEGETABLES
71
one tablespoonful of onion in the butter, and when they turn
yellow add the potatoes; stir with a fork, being careful not to
break them. When hot add the parsley and cook two minutes
longer; serve immediately on a hot dish.
Potato Fritters.
Boil and peel six large potatoes, mash them well and add four
well beaten eggs, a little cream or milk, chopped parsley (onions
if preferred), salt and pepper and mix the whole together. Raise
on the point of a knife about a teaspoonful of this batter and
drop it into a pan of boiling lard or butter, when the paste will
swell and form a light, round fritter.
Fried Sweet Potatoes.
Parboil large potatoes, peel, cut lengthwise in slices, and fry
in boiling lard. They may be fried without boiling, but require
longer time and more butter or lard.
Boiled Onions.
Remove the outer layers until you reach the sleek, silvery,
crisp skins. Cook in plenty of boiling salted water until tender.
Forty minutes should be sufficient, unless the onions are very old
and large. Turn off all the water; add a cupful from the tea-
kettle with one of warm milk, and stew gently ten minutes. Heat
meanwhile, in a saucepan, half a cupful of milk with a large
tablespoonful of butter. Drain the onions in a hot clean colan-
der, turn them into a heated dish, salt and pepper lightly, and
pour the boiling milk and butter over them. Onions cooked thus,
are not nearly so rank of flavor as when boiled in but one water.
Baked Onions.
Wash but do not peel the onions, boil one hour in boiling
water, slightly salt, changing the water twice in the time. When
tender drain on a cloth and roll each in buttered tissue paper
twisted at the top, and bake an hour in a slow oven. Peel and
brown them. Serve with melted butter.


VEGETABLES
Beets.
Wash well, taking care not to scratch the skin, as they will
“bleed” while cooking if thus cut or broken. Cook in boiling
water an hour and a half if young, three, four or five hours as
their age increases. Drain, scrape off the skins, slice quickly.
with a sharp knife; put into a vegetable dish, and pour over
them half a cupful of vinegar, with two tablespoonfuls of butter
heated to boiling, and a little salt and pepper. Let them stand
three minutes covered in a warm place before serving.
Beets Used as a Vegetable.
Beets, butter, pepper and salt. Take young beets, wash and,
boil them whole for two hours, or until they are soft, then slice
and season with pepper, salt and a little butter.
Beets.
Cook beets until very tender, peel and mash them fine while
hot; mix with an equal quantity of mashed potato, and season
with pepper, salt and a generous supply of butter.
Parsnips.
: Parsnips should be washed in the same way as beets. They
can then be cut in thin slices and stewed, adding butter, salt,
pepper and cream as seasoning; or they can be parboiled, and
then dipped in egg and bread crumbs, and fried brown, on both
sides, in butter. For the latter method they should be cut in
slices one-quarter inch thick, either round or lengthwise, as pre-
ferred.
Green Peas.
Shell and leave in very cold water fifteen minutes. Cook in
plenty of boiling, salted water. They should be done in half an
hour. Shake gently in a hot colander to get rid of the water;
turn into a heated deep dish, sprinkle with salt and pepper, and
stir in fast and lightly with a fork two tablespoonfuls of butter.
Eat while hot.


VEGETABLES
Squash.
Pare, quarter, take out the seeds, and lay in cold water for
an hour. Boil in hot salted water thirty minutes for summer
squash; twice as long if the "Hubbard" or other varieties of
winter squash are used. Take up piece by piece, and squeeze
gently in a clean cloth, put back into the empty dried pot, and
mash quickly and smoothly with a wooden spoon. Stir in a
heaping tablespoonful of butter for one large squash, or two
small ones. Season with pepper and salt; heat and stir till
smoking hot, then dish and serve.
Egg Plant.
Slice it crosswise, and about an inch thick; lay in strong salt
water for one hour with a plate on the top slice to keep it under
the brine. This will draw out the bitter taste. Put a cupful
of pounded crackers into a flat dish and season with salt and
pepper. Beat the yolks of two eggs into a shallow bowl. Wipe
each slice of the egg plant dry, dip it in the egg, and roll it over
and over in the crumbs. Have ready heated in a frying pan
some sweet lard, and fry the vegetables in it to a fine brown. As
each slice is done, lay it in a hot colander set in the open oven,
that every drop of grease may be dried off. Serve on a hot
platter.
Boiled Cauliflower.
Remove the flower carefully; examine closely to see that there
are no insects; wash and allow to stand for a short time in cold
water. Put into salted boiling water and cook until tender;
drain, and serve hot with a little melted butter or white sauce
poured over it. If only melted butter is used for dressing, pass
the vinegar when serving, or the juice of a lemon.
Baked Cauliflower.
After being washed in cold salted water, the cauliflower can
be put over the fire in salted boiling water, boiled only until
tender, without being broken, and then transferred to a baking
dish, covered with cream sauce, dusted over with bread crumbs,
and dotted with butter; season the crumbs with salt and pepper,
and then brown the surface in the oven.


VEGET.IBLES
Cabbage a la Francaise.
A large cabbage, slice of bacon, sprig of thyme, two carrots,
one bay leaf, some gravy, pepper and salt, mince meat or force-
meat. Take off the outer leaves and cut off the stalk of a fine
cabbage; scald it in hot water for ten minutes; make a hole in
the side of the stalk, and fill it and put between each leaf minced
beef or forcemeat; bind it round neatly and stand it in a stew-
pan with some gravy, a slice of bacon, thyme, the bay leaf and
the carrots. Let all stew gently, and when done place the cab-
bage on a dish, untie the string, and pour the strained gravy
around it. Garnish with .carrots and turnips, and serve very
hot.
To Stew Carrots.
To stew them, scrape and clean them well, cut them either
into little wheels or narrow strips, put them into boiling water,
barely enough to cover them, and add a piece of butter as soon,
as they begin to boil up. Allow the liquid to soak in gradually.
They will be done in an hour's time, if young.
Boiled Turnips.
Turnips should always be pared, and boiled from forty min-
utes to one hour. Season with pepper, butter, salt, and mash
fine.
Browned Turnips.
Pare the turnips, cut in slices, and boil thirty minutes, drain,
put two tablespoonfuls of butter in a frying pan, let heat, and ..
put in the turnips with a tablespoonful of sugar; stir and turn
until the slices are browned; dust with salt and pepper, and
serve.
Scalloped Turnips.
Cut them into slices, stew them in water, adding a little
butter and salt. When tender draw off what liquid is left and
use it for sauce, which you make of a heaped teaspoonful of
flour and the same of butter. Now butter a dish, put in a layer
of the sliced turnips, dust with pepper and spread some of the
sauce over it, then another layer of turnips, and so on until they


76
VEGETABLES
are used up. Dust some grated Parmesan cheese over the top
and put flakes of butter here and there. Bake in oven until
light brown, and serve in the same dish. Bread crumbs may be.
used instead of cheese.
Bolled Asparagus.
1. To boil asparagus, shave off the hard outside and cut away
the woody lower part, rinse in cold water, tie them together in
dozens and put them in plenty of boiling water, slightly salted.
They ought to be done in twenty minutes. They get hard if
left boiling too long. Remove the strings after they are placed
on the dish they are to be served in. Have with them some
melted butter.
2. Wash and cut the tender stalks into inch-long pieces; put
to cook in just enough salted boiling water to cover. When
tender, add a cup of cream or milk (if you use milk, a good-
sized piece of butter), and a little white pepper. Have some
slices of buttered toast in a tureen, pour the asparagus over it,
and serve in small dishes, giving to each person a piece of the
toast, upon which put the sliced asparagus with a spoonful or
two of the liquor. If preferred, the toast can be omitted, but
it is a decided improvement to the dish.
Spinach.
Look over each leaf carefully, rejecting the wilted or dis-
colored ones. Wash thoroughly, changing the water until satis-
fied the grit is all removed, then allow it to lie for a while in
cold water. Put into salted boiling water and boil from twenty
to thirty minutes. Drain, cut into coarse pieces with a sharp
knife, put into a hot dish, sprinkle with a little pepper and fine
bits of butter. Set in the warming oven for a few moments,
garnish with slices of hard-boiled eggs. Vinegar should be pass-
ed with it.
Baked Squash.
Cut a squash into quarters, taking out the seeds (but leaving
the skin on), put it in a baking pan and bake in the oven about
one hour. Scrape out the squash with a spoon and beat, season
with pepper and salt, add a little butter.


VEGETABLES
77
•
To Peel Tomatoes.
Cover them with boiling water half a minute, then lay them
in cold water until they are perfectly cold, when the skin can be
slipped off without difficulty, leaving the tomatoes unbroken and
as firm as before they were scalded.
Scalloped Tomatoes.
Scald, remove the skins and slice ripe tomatoes. Butter a
pudding dish and fill with alternate layers of tomatoes and
bread crumbs, seasoning each layer of the former with butter,
salt and pepper, and a little minced onion (parsley if liked).
Put bits of butter thickly over the top, cover with a plate and
bake three-quarters of an hour. Brown top before serving. .
Baked Tomatoes.
Select large, firm fruit; cut out a round place in the centre
of each one, and scrape out the seeds and soft part with a tea-
spoon. Season stale bread crumbs with minced onion, parsley,
salt and pepper, and fill the tomatoes. Butter a baking pan,
place them close together, put a few bits of butter on the top of
each one, a little water in the bottom of the pan, and bake in a
moderate oven. If inclined to scorch, lay a buttered paper over.
Browned Tomatoes.
Take large round tomatoes, halve them, place them skin side
down in a frying pan in which a very small quantity of butter
and lard have been previously melted, sprinkle them with salt
and pepper, dredge well with flour. Place the pan on a hot
part of the fire and let them brown thoroughly, then stir and
brown again, and so on until they are quite done. They lose
their acidity and their flavor is superior to stewed tomatoes.
Stuffed Tomatoes.
Select large and firm tomatoes, cut a very thin slice off the
end opposite the stem, carefully take out the seed and juice
without breaking the tomatoes. Mix with the seed and juice
stale bread crumbs, salt, pepper, a little minced onion, and ham
or tongue with large lump of butter. Fill each tomato with the
stuffing, place them in a deep baking dish, cover them with a thin
layer of the mixture and sprinkle dry crumbs over all. Bake
three-quarters of an hour.


VEGETABLES
Nice Relish.
Cut a small hole in the top of a tomato and fill with chopped
cucumber, onion, cabbage or cauliflower and the tomato taken
out. Serve on a lettuce leaf with mayonnaise and parsley chop-
ped with onion and vinegar.
String Beans.
The genuine string bean is more difficult to prepare for the
table than the stringless bean or the more familiar butter bean.
To string beans properly break them off at the tip first and then
at the stem, thus removing the thin string on both sides which
binds the pods together. If the beans are to be cooked for salad
they must be cooked whole, but if they are to be served as a
vegetable in cream or in soup they must be cut across in inch
lengths. The bean is an article which requires long and slow
cooking. String beans should be simmered gently in boiling
water without adding any salt to it for at least one hour and a
half. At the end of this time drain them in a colander and set
the colander in a pan of cold water so that the beans shall be
completely covered. Let them stand for twenty minutes, then
drain them and lay them aside for salad, or cook them in cream
sauce if they are to be served as a vegetable.
Frijoles Conpuestes..
Put-a cupful of white beans in cold water over night; then in
the morning put in another water, and boil until the beans are
soft; should the water boil down before they are soft, add more
warm water to keep them covered. Drain nearly all the water
off. Take a piece of ham and cut it in small pieces, put in pan
and brown a little, then add this to the beans, also a cupful of
canned tomatoes, an onion in pieces and some pieces of celery,
and salt and pepper to taste. Leave on fire until thickness
wanted. .
;
.. Haricot Beans.
Soak in cold water all night. Put them on the fire with cold
water-enough to cover them, and a teaspoonful of salt. Boil
gently for two hours. Fill up the saucepan with boiling water
from time to time if needed, but use only just so much as will


VEGETABLES
leave the beans dry when they are cooked. Stir in a piece of
butter or dripping, with pepper and salt, and serve. Chopped
parsley may be sprinkled over. Or, ten minutes before serving,
add a piece of cold fat bacon cut into dice; season with pepper
and salt. These beans are good in any soup or stew. They may
be served with melted butter or brown gravy. They must be
well boiled.
Succotash.
· Put one pint of tender Lima beans in a stew-pan with two
quarts of boiling water and a teaspoonful of salt, and boil gently
for one hour. Cut enough green corn from the cob to make one
quart. Put this in a stew-pan with one pint of hot milk, one-
quarter of a teaspoonful of pepper, one teaspoonful of salt and
one teaspoonful of butter, and cook for five minutes. Drain the
water from the beans and season them with a level teaspoonful
of salt, a little pepper and one tablespoonful of butter. Stir
them into the dish of corn and milk and cook for five minutes
longer. Serve very hot.
Stewed Celery.
Clean the heads thoroughly. Take off the coarse green outer
leaves. Cut in small pieces and stew in a little broth. When
tender add some rich cream, a little flour and butter, enough to
thicken the cream. Season with pepper and salt.
Stewed Celery with Cream..
Boil six heads of celery in salted water until tender. Put
half a pint of cream and a blade of mace into a saucepan; shake
the saucepan over the fire until the cream thickens; dish the
celery, pour the sauce over it and serve. Stewed celery may
also be served with white sauce, or like asparagus, on toast, with
melted butter poured over it. It is delicious in either way. .
To Boil Corn.
Allow ten or fifteen minutes to boil corn; it should be put
into boiling water with a little salt. If boiled longer it only
hardens it.


80
VEGETABLES
Corn Oysters.
To one pint of grated corn add two eggs well beaten, one
small teacupful flour, half teacupful butter; salt and pepper. -
Mix these well and fry a nice brown. A tablespoonful will make
the size of an oyster.
Green Corn Pudding.
Take six ears of corn or one can of corn, one and half cupfuls
of sweet milk, one egg, one tablespoonful of corn starch ; pepper,
salt and a little butter; butter a pudding dish and put the above
in and bake three-fourths of an hour. To be eaten as a vege-
table.
Mushrooms Broiled.
Gather them fresh, pare and cut off the stems, dip them in
melted butter, season with salt and pepper, broil them on both
sides over a clear fire. Serve on toast.
Mushroom Omelet.
A nice way to serve mushrooms is as an omelet. Peel, wipe,
slice or chop the mushrooms, and fry them gently in a little
butter, tossing them about in the pan during the whole time of
cooking, and taking care not to let the butter brown; spread
them, butter and all, over a plain omelet and serve. The plain
omelet may be made by whisking three or four eggs till they are
perfectly light. Whisk them up to the last moment of turning
into the pan. Stir the omelet gently with a spoon until it begins
to thicken, then shake the pan until the centre is set. Serve
immediately.
Mushrooms and Eggs.
Cut mushrooms in halves, stew for ten minutes in water, with
a little butter, salt and pepper. Drain, put mushrooms in a deep
dish, break enough eggs over to cover the top. Season with salt
and pepper. Spread the top with bits of butter and grated
bread crumbs. Bake until the eggs are set. Sharp oven re-
quired. Thicken the liquor with a tablespoonful of brown flour. .
Pour it over them and serve hot.


SALADS
Dainty Salad.
Wash some well-bleached and crisped lettuce leaves, place
them in two layers around a flat dish; scald, peel, and take the
core from eight smooth medium-sized tomatoes. When cold as
ice fill with mayonnaise sauce and place in centre of dish, put-
ting a spoonful of the sauce here and there on the lettuce. A
few small red radishes among the leaves complete a very nice
dish for luncheon or supper.
Cabbage Salad.
Shave a medium-sized cabbage fine, sprinkle with salt, pepper,
and pour over it the following dressing: Heat half cupful of
milk to a boil, beat together the yolk of one egg, one-fourth
cupful of sugar, a piece of butter-size of a walnut, stir this into
the milk, let it come to a boil, then add half cupful of vinegar.
the milk, legar, a piece Sether the
Sweet Cabbage Salad.
Two-thirds cupful vinegar, two-thirds cupful sugar, one.
teaspoonful mustard, one teaspoonful salt. Let this come to a
boil, then add two well-beaten eggs, six tablespoonfuls sweet
milk; boil again and pour over chopped cabbage.
Potato Salad.
Take cold potatoes (that have been boiled with the skins on),
one onion, chop together very fine. Pour over this one-quarter
of a cup of warm vinegar, two tablespoonfuls of browned butter,
salt and pepper; mix all together thoroughly.
Potato Salad.
Take eight or ten potatoes, boiled, slice very thin, and have
ready some blanched almonds or shelled walnuts (about a large
half cupful), slice a piece of onion very fine or grate it. A salad
dressing made of three eggs (well beaten), mustard, pepper,
vinegar, sugar and salt to taste; stir in hot water until thick as
custard, then add rich cream; put a layer of potatoes, just a
sprinkle of onion, then dressing, then potatoes, then walnuts,
dressing until your dish is full; garnish with cucumber, pickle
and walnuts, or nuts alone. Put on ice or in a very cold place
until required


SALADS
Beet Salad.
One quart of boiled beets chopped fine, one pint of celery
chopped fine, one pint of raw cabbage chopped fine, two cupfuls
of sugar, one tablespoonful of salt, one teaspoonful of black
pepper, one-fourth teaspoonful of red pepper, one cupful of
grated horse-radish; cover with cold vinegar and keep from
the air.
Fruit Salad.
Six oranges, six bananas, a small pineapple sliced very thin.
Put them in a glass dish in layers, sifting a small quantity of
powdered sugar and grated cocoanut between them. Pour half
tumblerful of cherry wine over the whole.
Chicken Salad.
One chicken, weighing about two and a half pounds, one
small cupful chopped celery, four hard-boiled eggs, one table-
spoonful melted butter or oil, one teaspoonful mustard, one tea-
spoonful salt, half teaspoonful pepper, half cupful vinegar. Boil
chicken tender, chop fine, mix with the celery and eggs. Mix
the other ingredients and pour over. Veal will do as well as
chicken,
Chicken Salad.
Yolks of six eggs (beaten very light), twelve tablespoonfuls
melted butter, three tablespoonfuls sugar, two teaspoonfuls mus-
tard (mixed smooth by boiling together), three saltspoonfuls
of salt, one saltspoonful white pepper. Mix all well together,
then add twelve tablespoonfuls boiling vinegar; put in a bowl
on the top of the tea-kettle, stir with a silver spoon till thick,
when cold, and just before mixing with salad, stir in a cupful of
sweet cream. Boil chicken tender, taking out all skin and bones;
pick meat into small pieces; have the celery washed and dried
with a cloth, and not sooner than half an hour before the salad
is to be used. Cut celery into hits with a silver knife, mix with
chicken and stir in dressing. Proportion, twice as much celery
as chicken.


SALADS
Shrimp Salad.
Line a glass dish with crisp lettuce leaves. Mix together one
plate prepared shrimps (boiled and picked), two stalks celery,
pinch salt. Place among the lettuce leaves. Pour this dressing
over: One gill cider vinegar, one teaspoonful mustard, pinch
sugar, yolk one hard-boiled egg, mixed and well mashed. Bring
to a boil, then cool. Cut white of egg into rings, place an olive
in each, and arrange about the salad.
Salmon Salad.
One can salmon cut into small pieces, one very small head
cabbage chopped fine, one dozen small cucumber pickles chopped
fine, two hard-boiled eggs. Mix well together. Heat to scalding
one pint vinegar; season with salt, pepper, mustard, and pour
over. -
Lobster Salad.
Two lobsters, four heads of lettuce, eggs, butter, mustard,
cayenne pepper, salt, sugar and vinegar. Pick your lobsters fine,
cut your lettuce fine and put these in a salad bowl in layers.
Boil your eggs, mash the yolks, add three tablespoonfuls of but-
ter, a teaspoonful of mustard, little cayenne pepper and salt,
two tablespoonfuls sugar, two cupfuls vinegar. Heat together
and pour over when served.
Lobster Salad.
One can lobster, chop fine, chop fine twice as much lettuce.
Mix; season with pepper, salt and mustard. If lettuce is not to
be had, use white cabbage.
Salad Dressing.
Two eggs, one teaspoonful pepper, one small teaspoonful salt,
one large teaspoonful mustard, two teaspoonfuls melted butter,
two tablespoonfuls cream or milk (or a little more if required),
one small cup vinegar. Put on the stove and cook until like
cream, stirring constantly. It is very nice for cabbage or for
chicken salad.


SALADS
Boiled Salad Dressing.
Take two eggs well beaten, one and a half tablespoonfuls
brown sugar, one-half teaspoonful mustard, one-half teaspoon-
ful salt, a little less pepper, four tablespoonfuls cream, two
tablespoonfuls vinegar. Put all in a saucepan, and bring to a
boil; if too thick when cool, add a little more cream or milk.
Salad Dressing.
! Beat together one egg, one good tablespoonful of sugar, one
piece of butter size of an egg, one pinch of salt, one-half tea-
spoonful of mixed mustard, one-half coffee-cupful of vinegar.
Put all into a saucepan and gradually bring to a boil. Boil until
the thickness of cream.
Mayonnaise Sauce.
. Two yolks of eggs, one teaspoonful dry mustard, one tea-
spoonful sugar, two tablespoonfuls tarragon vinegar, two table-
spoonfuls salad oil, a little salt, a little pinch cayenne, one table-
spoonful cream, one tablespoonful common vinegar. Put the
yolks in a small round-bottomed basin, hold the oil bottle so that
the oil will fall drop by drop into basin, stir smoothly one way
with a wooden spoon. This process will take ten or fifteen min-
utes. Mix all the other ingredients except the cream; the mix-
ture should be quite thick; stir the cream in very gently last of
all. Do not pour over salad till just going to table.


CATSUPS
87'
ounce ground cloves, two ounces grated nutmeg, two pounds
light brown sugar, one pint salt. Mix well together and boil two
hours. A little cayenne pepper may be added.
Tomato Sauce.
Eight pounds ripe tomatoes, one pound onions, one pound
apples, one pound raisins, two lemons, chop all together; add one
pound brown sugar, one cupful of salt, one-fourth ounce red
pepper, one quart vinegar. Boil for two hours.
Mexican Catsup.
Four cans tomatoes, half teaspoonful red pepper, three table-
spoonfuls salt, five tablespoonfuls sugar, two tablespoonfuls
ground ginger, three tablespoonfuls cinnamon, one tablespoon-
ful mustard, four cupfuls vinegar. Cook for ten minutes, then
add five large onions chopped fine and boil until onions are done.
Tomato Sauce.
Pare and slice six large tomatoes. Heat a heaping table-
spoonful of butter, mince a small onion and fry brown, then add
two cloves, a heaping tablespoonful of flour; stir smooth, add
the sliced tomatoes, stir and boil ten minutes. Season with salt
and pepper, strain, rubbing all the pulp of the tomato through.
Nice for nearly all meats and fish.
Grape Catsup.
Take eleven pounds of grapes, squeeze pulp from the skins,
scald the pulp until the seeds separate easily, then work through
the colander and throw away the seeds; place the pulp and skins
in a porcelain kettle with one quart of vinegar, six pounds of
brown sugar, two tablespoonfuls of cinnamon, one tablespoonful
of cloves, one tablespoonful of allspice. Boil one and a half
hours, stirring pretty constantly to keep from burning. Ripe
gooseberries are very nice preparel in the same way.
• Grape Catsup.
• Five pounds of grapes boiled and colandered, two and a half
pounds sugar, one pint vinegar, one tablespoonful each of cloves,
cinnamon, allspice and pepper, one-half tablespoonful salt. Boil
until it is a little thick.


88
CATSUPS
Currant Catsup.
Four pounds nice. full ripe currants, one-half pound sugar,
one tablespoonful ground cinnamon, cloves and pepper, one
tablespoonful salt, one pint vinegar; stew the currants and sugar
until quite thick, then add the other ingredients. Bottle for
use.
Crab Apple Catsup.
Three pounds crab apples, one and a third pounds sugar, boil
until thick, one pint vinegar, one tablespoonful ground cloves,
one tablespoonful black pepper, one teaspoonful salt.
Mushroom Catsup.
Pack them in layers in an earthen pot, sprinkling a very little
salt between each layer. Let them remain for about three hours.
Then pound with a potato-masher, and let them remain for a
day, stirring them up once or twice with the hand. To each
quart of this mixture add a teaspoonful of black pepper and a
half a teaspoonful of allspice. Cover the jar containing the
mixture and set it in a pan of boiling water, and let the water
boil around it for two hours. Then strain it through a cloth, and
let it boil down till it is reduced one-half. Or if you do not wish
it so strong as this, boil it merely for half an hour, when it makes
a nice light catsup. Be careful to cork this catsup very closely,
and do not make too large a quantity at a time, as it does not
keep well during warm weather.


PICKLES
“A pepper corn is very small,
But seasons every dinner
More than all other condiments,
Although 'tis sprinkled thinner.
Just so a little woman is,
If love will let you win her."
-Ruiz de Hita.
A few particulars concerning the materials to be used in this
work should be borne in mind by the housewife.
1st. Select a porcelain-lined or granite ware kettle for cook-
ing your pickles.
2nd. Purchase only the best cider vinegar. It must be clear
and strong.
3rd. See that the fruit or vegetables put up are firm and
fresh.
4th. Be sure your spices are strong and mordant.
5th. When the pickles are made, keep them in a dark place.
Cucumber Pickles.
The simplest way to put up cucumber pickles is to pack them
in salt. To do this, select small, firm cucumbers. Let the first
layer of salt be at least half inch thick. Put a layer of cucum-
bers closely over this, cover them with salt, and put in another
layer of cucumbers. When you have about fifty cucumbers
packed, put in a pint of cold water. This will make sufficient
brine, with the juice drawn out of the cucumbers, to cover them.
Put a board over the pickles with a weight on top to keep them
(89)


90
PICKLES
under the brine. Continue to put cucumbers and salt in the keg
till it is full. Cover all with a thick layer of salt, put a close
cover over it, and set the keg in the cellar. Take the cucumbers
out as you want them, at any time in the winter, soak them in
water for three days, changing the water each day, and then
scald them in vinegar, just letting the vinegar come to a boil.
Drain them out of this vinegar and put them in cold spiced vine-
gar. They will be ready to use in a week. No pickle is so good
which is simply soaked a few days in brine and then put up
permanently in vinegar.
ld them in vinegar vinegar and put them No pickle is so good
Cucumber Plckles.
Three dozen large cucumbers, sliced, two dozen onions, three
quarts vinegar, one teaspoonful cayenne, one teaspoonful curry
powder, one pound mustard. Mix the mustard, curry powder
and cayenne with vinegar, let it boil, then put in the cucumbers
and onions, cooking till done (about twenty minutes).
Green Cucumber Pickles.
Put in a jar with one gallon of strong cider vinegar, one cup-
ful salt, a few whole cloves, and cinnamon. When the jar is filled
cover with grape leaves, also add two green peppers. Cover with
cloth and plate.
Pickled Beets.
Boil tender half a peck of beets. They should cook at least
two hours slowly. When thoroughly done allow a slice of raw
onion to every beet. Slice them into a jar, put in a teaspoonful
of horse-radish, six cloves, and a tablespoonful of whole peppers
to every half dozen beets. Pour boiling vinegar over them and
set them away. When cold cover.
Cauliflower Pickle,
Six good-sized cauliflowers, half gallon vinegar, one pound
mustard, two cups sugar, three red peppers. Steam the cauli-
flowers fifteen minutes and put in a jar with the red peppers,
dissolve the mustard in water, add vinegar and sugar, let come
to a boil and pour over the cauliflowers.


PICKLES
India Pickle.
Half peck sliced green tomatoes, half peck white onions, fifty
small cucumbers, two cauliflowers cut in small bits, sprinkle with
plenty of salt, let stand twenty-four hours, strain well. Mix half
cup horse-radish with half ounce turmeric, half ounce each of
cinnamon and cloves, one ounce ground pepper, one pint dry
mustard, one pint brown sugar. Put this mixture into a porcelain
kettle in layers with the vegetables, cover with cold vinegar and
boil slowly two hours.
India Pickles.
One and a half gallons vinegar, half pound bruised ginger,
quarter pound mustard, half pound white mustard seed, half
pound fine salt, two ounces turmeric, one ounce cayenne pepper,
two ounces white and black pepper-corns, one ounce ground
cloves, one ounce curry powder, one handful of garlic and cloves
tied in a bag. Boil all together ten minutes, (garlic may be
omitted).
India Pickle.
One gallon vinegar, two ounces ginger, quarter ounce chillies,
two ounces black pepper, one ounce garlic, two ounces coarse
salt, quarter ounce cloves, two ounces mustard seed, three large
nutmegs, one ounce allspice, one ounce shallots, three blades mace,
small piece of alum. Boil the vinegar and pour over the spices.
Quarter pound mustard, two ounces turmeric powder, steeped
with a little cold vinegar, and add to the vinegar just as it comes
to the boil. Put the spices in a dry jar and pour the boiling
vinegar over them (all the spices must be whole), and then put
the vegetables in as they come in season.
Spanish Pickles.
One peck green tomatoes, one dozen onions, one pound sugar,
one-quarter pound white mustard seed, one ounce ground black
pepper, one ounce ground cloves, one ounce ground ginger, one
ounce ground cinnamon, vinegar. Chop tomatoes and onions,
sprinkle with salt, let stand over night, strain off juice, take as
much vinegar as will cover pickle, add spices, boil half an hour
(spices in muslin), pour over pickles.


PICKLES :
Mustard Pickles.
. One and a half gallons best white wine vinegar, four ounces
bruised ginger, two ounces allspice, one-half ounce bruised
chillies, two ounces turmeric, one pound shallots, one ounce
garlic, one-half pound salt. Boil for one-quarter of an hour;
the shallots and garlic only three minutes. The mustard and
turmeric should be well mixed with some of the vinegar before
it is put on to boil, when nearly cold put in the cucumbers, beans
and onions.
Mustard Pickles.
One quart of cucumbers cut in pieces, two quarts of small
ones (gherkins), two quarts of small silver onions, two cauliflow-
ers, one green pepper. Put a large handful of salt in boiling
water and throw over the vegetables three nights in succession,
drain well, and they are ready for the sauce. ·
: Sauce for Pickles.
Six tablespoonfuls of mustard, one and a half tablespoonfuls
of turmeric powder, one and a half cups of coffee sugar, one-half
cup of flour, two quarts of vinegar. Take all these ingredients
and mix with a little cold vinegar; put the rest of the vinegar
in a kettle, let it come to a boil, then stir in the paste, and stir
constantly to prevent burning; scald a few minutes and throw
over the pickles.
Mustard Pickles.
One gallon vinegar, one pound mustard, one-fourth pound
corn starch, two ounces turmeric, one handful salt, one table-
spoonful cayenne pepper, whole cloves, ginger and allspice, and
any spice you choose. Mix all together with a little cold vinegar
and stir into the boiling vinegar, stirring half an hour. Wipe
the vegetables, cucumbers, cauliflowers, and green tomatoes; dry
and pour hot mixture over them.
Mustard Pickles. .
One and a half gallons vinegar, one pound mustard, two-
pounds onions, one ounce white pepper, one ounce ginger, one
ounce turmeric, one ounce cloves, one ounce small red peppers,
half pound salt. Mix all in vinegar and boil. Then put in
pickles and boil ten minutes.
legar anace small reainger, one


PICKLES
Mustard Pickles.
One peck cucumbers, one peck onions, six heads cauliflower,'
one and a half gallone cider vinegar, two pounds mustard, three
cups brown sugar, ten cents of turmeric. Sprinkle cucumbers,
onions and cauliflower each separately with salt, put on water
and let lie over night. Add the other things with a little cold
vinegar, heat remainder of vinegar to boiling heat, pour over
hard pickles three times, then put in all ingredients, let simmer
and pour over the pickles.
Mixed Pickles.
Half peck green tomatoes sliced, half peck onions sliced,
twenty-five small cucumbers, two cauliflowers cut in small pieces,
two bunches of celery chopped, one large white cabbage cut fine,
one cupful horse-radish grated, half ounce cinnamon ground,
half ounce cloves, one ounce black pepper, two large red peppers,
one-fourth pound allspice, one-fourth ounce cayenne pepper, half
pound mustard seed, half pound ground mustard. Take the
vegetables and sprinkle plentifully with salt, let them stand for
twenty-four hours, then drain well, put them into a porcelain
kettle, cover with cold cider vinegar, and boil slowly for two
hours with the spices well mixed in, and two pounds of brown
sugar added. When almost done thicken with the half pound of
mustard and a small bottle of curry powder. Put the mustard
seed in last.
Mixed Pickles.
Quarter pound ginger (best root), six garlic heads, two ounces
· white pepper, one ounce long pepper, half ounce capsic pods,
one ounce curry powder, and one gallon of vinegar..
en dentifully ground cayenne ped pepp
Green Tomato Pickle.
Cut a peck of green tomatoes and six large onions into thin
slices, put salt on each layer and let remain over night, then pour
off the brine and put into kettle with four tablespoonfuls of
sugar, four tablespoonfuls of mustard, two tablespoonfuls of
ground cloves, two teaspoonfuls of cinnamon, one teaspoonful
cayenne pepper, one teaspoonful curry powder. Cover all with
vinegar, let simmer for an hour, then put into stone or glass jars.


PICKLES
Green Tomato Pickle.
One peck of green tomatoes, ten or twelve onions, slice and
put in layers, sprinkle with salt and let stand over night. Next
day drain well, put into a kettle, cover with vinegar and add
two tablespoonfuls of mixed spice, three cups brown sugar, one
teaspoonful each of mustard, celery seed and cayenne pepper.
Boil half an hour.
Pickle.
Green tomatoes, white cabbage, one-half dozen onions, one
peck tomatoes, one-quarter pound mustard, one ounce ginger, one
ounce curry powder, one ounce turmeric, one-half teaspoonful
red pepper, little horse-radish, vinegar to cover. Take equal
quantities of the tomatoes and cabbage chopped fine, let this
stand all night sprinkled with salt; next morning press off all
the water, add the other ingredients, steam until soft enough.
Pickled Onions.
Get the small white onions, peel them. Boil in vinegar and
water, about half and half, for ten minutes; drain, and put in
bottles. Have vinegar boiling which is well spiced with red pep-
pers and mixed spices, pour over the onions while boiling.
French Pickle.
Mix one peck of green tomatoes sliced with six large onions
sliced, a teacupful of salt, let it stand over night. Drain the
next day and boil in one quart of vinegar, one quart of water
fifteen minutes, then drain again. Take one quart of vinegar,
two pounds of brown sugar, half-pound of white mustard seed,
two tablespoonfuls each of allspice, cloves, cinnamon and ground
mustard, ginger. Mix all together, and boil fifteen minutes; pour
over tomatoes.
Tomato Chow-Chow.
One peck green tomatoes, six large red peppers, three large
onions. Cut all in slices, and sprinkle with salt in layers. Let
them stand with a weight on them till next day, then drain them
and put in a preserving pan with one quart of vinegar, one pound
brown sugar, one-half cup grated horse-radish, one tablespoon-


PICKLES
95
ful black pepper, one tablespoonful ground allspice, one table-
spoonful ground cloves, one teaspoonful ground mace, one table-
spoonful ground ginger, one tablespoonful ground cinnamon.
Let all come to a boil and simmer slowly for an hour, stirring it
well. When boiled add one-half cupful white mustard seed and
bottle.
Chow-Chow.
Two quarts green tomatoes, two white onions, six green pep-
pers, twelve green cucumbers, two heads cabbage. Seasoning-
One tablespoonful of celery seed, one tablespoonful of turmeric,
half teaspoonful cayenne pepper, one cup brown sugar, one ounce
cinnamon, one ounce allspice, one ounce black pepper, quarter
ounce cloves, vinegar to cover. Chop all the vegetables fine,
sprinkle a cupful of salt in it and let it stand over night. In the
morning drain off the brine, season with the above seasoning and
boil two hours.
Chow-Chow.
One peck of green tomatoes, half peck of onions, one cup of
grated horse-radish, one cup of brown sugar, one head of cauli-
flower, six heads celery, one head of cabbage, twelve cucumbers,
one ounce of turmeric powder, one ounce of mustard, one quart
of white wine vinegar. Slice onions and tomatoes together, sprin-
kle salt over them and let them drain through a colander over
night. In the morning chop all the ingredients and mix together.
Scald the vinegar, but do not let it boil. When it is done put in
the horse-radish.
Pickled Mushrooms.
There is scarcely any pickle more delicious than mushrooms,
provided they are properly done. Small buttons are the correct
kind for this. Put them into salt and water and occasionally
give them a gentle stir round. After two or three hours take
them out and rub every one with a piece of flannel to take off
the peel and make them dry. Then put them in a saucepan on
the fire and let them frizzle till the liquor is out and dried up
again. There must be no stalks left on. Take the buttons out,
put some vinegar in the pan with pepper, etc., and the stalks,
if liked, and boil all up together. Place the buttons in wide bot-
tles and pour the vinegar over, after straining, and secure tightly.


PICKLES
For Sweet Pickles.
One pint of vinegar, four pounds of sugar to as much fruit
as it will cover.
Sweet Apple Pickle.
Seven pounds sweet apples, three pounds sugar, one pint best
vinegar, half nutmeg ground, whole cloves and cinnamon. Pare,
core and quarter the apples. Dissolve sugar and vinegar, then
put in the vinegar with nutmeg and some cloves and cinnamon.
The same proportions do nicely with green tomatoes sliced, in-
stead of the apples.
Plokled Plums.
One peck plums, one quart vinegar, four pounds sugar, one
ounce cinnamon, one ounce cloves. Boil the vinegar, sugar and
spices together, and pour over the plums. After they are cold
drain off vinegar, heat it again and pour over the plums, repeat
twice.
Sweet Tomato Pickle.
Seven pounds green tomatoes, five pounds brown sugar, one-
pint vinegar, cloves and cinnamon. Slice your tomatoes, let
stand over night in salt and water. Next morning drain and cook
ten minutes in vinegar, then drain again. Make a syrup of the
sugar, vinegar, cloves and cinnamon. Boil until a little thick
and pour over the tomatoes.
Pickled Quinces.
Quinces, sugar, vinegar, one teaspoonful whole cinnamon,
one teaspoonful cloves, one teaspoonful mace. Peel and core the
quinces. If small cut into quarters, if large into eighths. Weigh
the pared fruit and take sugar in the proportion of three-fourths
pound to every pound of fruit. Arrange the quinces and sugar
in alternative layers in a preserving kettle and bring them slowly
to a boil. To every five pounds of fruit and sugar together allow
a cupful of strong vinegar and a teaspoonful of cinnamon, cloves
and mace. When the syrup boils add spices and vinegar, and
boil six minutes. With a split spoon remove the fruit and spread


PICKLES
97
on flat dishes, leaving the syrup to boil until it thickens. Pack
air-tight glass jars with the fruit, fill to overflowing with the
boiling syrup and screw the tops on tightly. Pears, peaches,
plums, crab apples are all good pickled according to the above
recipe.
Spiced Currants.
Five pounds ripe currants picked from the stem, wash and
drain; add one pint vinegar, four pounds sugar, two tablespoon-
fuls cinnamon, one tablespoonful cloves, ground. Boil slowly two
hours, stirring almost constantly to keep from burning.
Spiced Currants.
Seven pounds of fruit, five pounds of brown sugar, one pint
of vinegar, one tablespoonful of mixed spice. Boil about one
hour, or until it begins to thicken.
Spiced Gooseberries.
Make a syrup of three pounds sugar, one pint vinegar, two
tablespoonfuls ground cinnamon, two tablespoonfuls ground
cloves, one-half teaspoonful salt, add six pounds fruit, and boil
one hour.
Spiced Grapes.
Remove the seeds of grapes as you do for preserves. To five
pounds of fruit put four pounds of sugar, one pint of vinegar,
two tablespoonfuls each of ground cinnamon and cloves. Simmer
slowly for two hours. Any well-flavored grape may be used.
var en


EGGS
101
Baked Eggs.
Grease a pie-plate with butter, cover it with a layer of bread
crumbs and break on as many eggs as you can without having
them touch one another. Cover them with another layer of bread
crumbs, add pepper and salt, stick little bits of butter all over.
Bake for five minutes in a hot oven.
Panned Eggs.
For “panned eggs” take a porcelain pie-plate, butter it, pour
in thick cream enough to fill it half full, drop in some eggs (four
or five) side by side; place on each yolk a few capers; dust over
them some minced parsley and some fine bread crumbs, and put
flakes of butter here and there. Place in the oven, and let the
eggs get firm and slightly brown on top.
Devilled Eggs.
Boil eggs until hard, take off shell and cut in half. Then take
out the yellow part and mix mustard, salt, pepper and a little
parsley and vinegar with it. Put back into white part.
90
Savory Eggs.
Boil some eggs hard, take off their shells and cut them in
half; cut off a little piece of each end of the halves to make them
stand upright. Take out the yolks, pound them and mix them
with a little finely minced hot chicken and ham, fill the white
again with the mixture and pour round but not over the eggs a
rich gravy. If liked these may be served cold surrounded by
finely cut endive and small salad, garnished with beet-root.
Egg Patties.
Six eggs, a roll, milk or cream, parsley, pepper, salt, spice.
Crush the yolks, mince the whites of the eggs. Mix these thor-
oughly with the crumbs of the roll soaked in milk or cream, a
tablespoonful of finely chopped parsley, pepper and salt and
other spice to taste. Beat all these together till they form a
rather liquid paste, which can be diluted with cream if too
stiff. Put a sufficient quantity of this mixture into tartlets or
patties made of puff paste, and bake in a smart quick oven.


102
EGGS
Scalloped Eggs.
Make a mincemeat of chopped ham, fine bread crumbs, pep-
per, salt and some melted butter. Moisten with milk to a soft
paste. Half fill patty-pans with the mixture, break an egg care-
fully upon the top of each, dust with pepper and salt, sprinkle
finely powdered crumbs over all. Set in the oven and bake eight
minutes.
Steamed Eggs.
Butter a tin plate and break in your eggs, set in a steamer,
place over a kettle of boiling water and steam till the whites are
cooked. If broken into buttered patty-pans they look nicer by
keeping their form better. Or, still better, if broken into egg
cups and steamed until done, they are very nice. Cooked in
this way there is nothing of their flavor lost.
Pickled Eggs.
Boil eggs very hard and remove the shell. Take one tea-
spoonful each of cinnamon, allspice and mace; put in a little
muslin bag in cold water; boil well, and if it boils away add
enough to make 'one-half pint when the spices are taken out; add
one pint of strong vinegar; pour over the eggs. If you want
them colored put in some beet juice.
Scrambled Eggs.
Beat the eggs lightly with a fork, just enough to break them.
To four eggs add two tablespoonfuls of milk, one saltspoonful
of salt, a dash of pepper, put into a frying pan one half table-
spoonful of butter. When it begins to bubble turn in the eggs,
stir constantly over a slow fire till they begin to set, then remove
from the fire, and stir till they are of the right consistency.
To Curry, Eggs.
Ten eggs, one onion, two dessertspoonfuls of curry powder,
quarter pint of cream, some arrowroot, nearly a pint of medium
stock or good gravy. Fry one large onion or two small ones a
nice brown in butter, then add the curry powder and stock, or
good broth, and set it over the fire to stew slowly until the onions
are tender. Thicken the cream with a little arrowroot, stir it in


EGGS
103
even' tablespoonsten the yolks
and let all simmer for a few minutes, then add ten or twelve
hard-boiled eggs cut in halves. Make them hot without allowing
them to boil, and arrange them on the flat ends on a dish with
the sauce over them.
A Reliable Omelet.
Six fresh eggs, the yolks and whites beaten separately. One
level tablespoonful of butter, one cup of new milk into which one
even tablespoonful of flour has been smoothly mixed; season with
salt and pepper, pour, without mixing, into a hot buttered omelet
pan. Shake vigorously until the egg begins to thicken. Let the
pan rest on the stove for about five seconds, then roll up the
omelet. Tip the pan forward and roll the omelet with a knife
in the same direction. When rolled, brown for a quarter of a
minute. Serve at once.
Bread Omelet.
Let one teacupful of milk come to a boil, pour over it one
teacupful of bread crumbs, and let it stand a few minutes. Break
six eggs into a bowl, stir (not beat) till well mixed, then add the ..
milk and bread, season with pepper and salt; mix all together,
and turn into a hot frying pan, containing a large spoonful of
butter boiling hot. Fry the omelet slowly, and when brown on
the bottom cut in squares and turn again. Fry to a delicate
light brown.
French Omelet.
Three eggs, one-half cupful sweet milk, one-half cupful bread
crumbs, piece of butter the size of a small egg, a little chopped
parsley, pepper and salt to taste; separate yolks and whites, beat
yolks well, boil the milk, pour some over the bread crumbs, then
add the pepper, salt and melted butter, the beaten yolks; beat
whites to a stiff froth. Mix all thoroughly and fry on one side
in a buttered pan, then fold over.
Omelet with Bacon.
For four eggs take two ounces of breakfast bacon, cut it into
small dice, cook it until light brown, and mix with your eggs
before baking


CHEESE
"Old friendships are destroyed by toasted cheese,
And hard salted meat hås led to suicide.”
Sydney Smith.
The best way to serve all small cheese, which is much more
convenient for family use than the large cheese, is entire. In
such a case, the top is cut off to form a cover, and the cheese is
scooped out as it is served. In order to make the cover fit firmly
over the top, it is cut in deep points, and fits into similar points
on the lower part. When the cheese is put on the table a nap-
kin should be draped around it.
Steamship Dish.
One pint grated cheese, one pint bread crumbs, two well
beaten eggs, one-half grated nutmeg, one teaspoonful salt. Heat
a pint of milk boiling hot, with a large spoonful of butter; pour
this over the other ingredients and mix well. Cover and set
back on the range for three or four hours, stirring occasionally.
Half an hour before supper, butter a pie plate, pour the mixture
into it, set it in the oven and brown. It should not cook while
standing on the range but merely dissolve. Send to the table
hot.
To Toast Cheese.
Take three eggs, a cupful of milk and a teaspoonful of flour,
beat and mix well. Melt a small piece of butter in a skillet, put
in about two ounces of cheese cut into thin slices; pour the above
mixture over it (it ought just to cover the cheese), and stir over
a slow fire until the latter is melted and the mixture has thick-
ened.
(106)


CHEESE
Cheese in the Oven.
Put a tablespoonful of butter into a dish, then a layer of
bread cut into thin slices; on top of it put a layer of sliced cheese,
and over the whole pour a mixture of three eggs and a cupful of
milk. Bake in the oven until light brown on top. It needs very
little heat underneath and ought to brown in fifteen minutes. It
is delicious if the oven is in the right condition.
English Fondue.
Fondue is made with cheese, eggs and butter. The English
rule allows an egg to each person at the table. Use six table-
spoonfuls of grated cheese, and a tablespoonful of butter to six
eggs. Break the eggs, add the cheese and the butter and put the
whole in a saucepan set in boiling water. Stir over the fire till
the mixture is smooth. Season with half a teaspoonful of salt,
and half teaspoonful of white pepper. Pour the fondue out on
a hot platter as soon as it melts. It must boil and must not be
cooked after it sets. It should be cooked on the back of the stove
and will require about seven minutes.
:
-
Welsh Rarebit.
Bread, half pound cheese, teaspoonful mustard (of chow-
chow, best), two tablespoonfuls vinegar; salt and pepper. Toast
slices of bread from which the crust has been pared and lay on
a warm platter. Grate the cheese, mix the other ingredients with
it, boil up once and pour or spread on toast.
Welsh Rarebit.
Mix with one-fourth pound of grated cheese, five ounces of
bread crumbs and one-fourth pound of butter. Add a table-
spoonful of mustard and a little salt. Mix all together and beat
smooth. Lay the mixture neatly on slices of toast and place in
the oven till thoroughly hot and slightly brown. Place a paper
over to keep from becoming too dry.
· Cheese Omelet.
One cup bread crumbs dry and fine, two scant cups fresh
milk, one-half pound dry old cheese grated, three eggs, one small
tablespoonful butter, pepper and salt, pinch soda, eggs whipped
very light, butter melted, a pinch of soda dissolved in hot water
and stirred into the milk, soak the crumbs in the milk, beat into


108
CHEESE
BE
these the eggs, butter, seasoning, and lastly the cheese, butter a
baking dish and pour into it, strew dry bread crumbs on the top
and bake in rather a quick oven until delicately brown. Serve
at once.
Cheese.
Beat three eggs light, pour over cheese cut in small pieces
(less than an ounce), then pour over it all half cup melted butter.
Cheese Straws.
Mix two tablespoonfuls butter, four of flour and four of soft
cheese grated, one egg, half a teaspoonful of salt, and a tiny
pinch of cayenne. When all these ingredients are mixed
smoothly together, roll them out as thin as you can, and cut out
in strips about a quarter of an inch wide and three inches long.
Cut out rings also. Bake about ten minutes. When done, hang
the rings on the sticks.
Macaroni with Cheese.
Half pound pipe macaroni, seven ounces cheese, four ounces
butter, one pint new milk, one quart of water, bread crumbs, a
pinch of salt, flavor the milk and water with the pinch of salt;
set it over the fire, and when boiling drop in the macaroni.
When tender, drain it from the milk and water, put it into a
deep dish, sprinkle some of the grated cheese amongst it with
part of the butter broken into small pieces, etc., let the last layer
be cheese, and cover this with the bread crumbs pouring the re-
mainder of the butter over the crumbs. Brown the top of the
macaroni with a salamander or before the fire, turning it several
times that it may be nicely browned.
Macaroni with Cheese.
Half pound, or twelve sticks, of macaroni broken into one-
inch lengths; cook in three pints of salted boiling water twenty
minutes; turn into a colander and pour over it cold water; drain,
make a sauce of one tablespoonful each of butter, flour, one and
a half cups of hot milk, salt. Put a layer of grated cheese in
bottom of bake dish, then a layer of macaroni and one of sauce,
then cheese, macaroni, sauce, and cover the top with fine bread
crumbs, with bits of butter and a little grated cheese. Bake half
an hour, or until brown.


PUDDING SAUCES
Sauce for Pudding.
Half cupful butter, one cupful brown sugar, one teaspoonful
corn starch, one egg, one pint boiling water, orange or lemon to
flavor. Cream the butter, sugar and corn starch together, add
the egg well beaten, pour on the boiling water, flavor with the
rind of orange or lemon to taste. This sauce should be placed in
a vessel set in hot water to cook.
."
Sauce for Light Pudding.
One-half cupful butter beaten to a cream, adding gradually
one-half cupful powdered sugar. When the mixture is light add
four tablespoonfuls sherry wine and a cup of cream, a little at a
time. When smooth set the bowl containing mixture in a basin
of hot water, and stir until light and creamy; a few minutes
will be sufficient.
Fruit Sauce.
One quart ripe fruit, one cupful sugar. Mash the fruit, sift
the sugar over it and set away. If the fruit is very sweet use
less sugar. About ten minutes before the sauce is needed set it
over the fire and stir constantly; when heated nearly to boiling
turn it about the base of the pudding, which has been placed in
a deep platter.
Creamy Sauce.
One-half cupful butter, one-half cupful powdered sugar, two
tablespoonfuls of cream, two tablespoonfuls of flavoring. If
nutmeg or a, teaspoonful of vanilla, lemon, etc., be used, the
(109)


110
PUDDING SAUCES
requisite two tablespoonfuls must be made up with milk or cream.
This sauce may be made flakey or curdled and it may be made
smooth by heating it in a pan of hot water, serving at once.
Foamy Sauce.
Two eggs, one cupful powdered sugar, one lemon, one cupful
boiling milk. Beat the whites of the eggs to a foam, not a stiff
froth, and slowly add sugar and a little grated lemon rind; turn,
over this, stirring continually the milk, and lastly add the juice
of the lemon, then serve. Instead of the lemon juice many
prefer a tablespoonful of currant jelly melted in a tablespoonful
of hot water.
Pudding Sauce.
Two eggs well beaten, one cupful sugar beaten together, pour
over it one cupful boiling milk and stir rapidly; flavor as you
please.
Whipped Cream Sauce.
One cupful ice-cold sweet cream, one-half cupful powdered
sugar, one teaspoonful flavoring, one egg. Mix the cream, sugar
and flavoring together and whip it to a froth, stirring in lightly
at the last the stiffly beaten white of an egg..
Hard Sauce.
One teacupful powdered sugar, one-quarter cupful butter, one
teaspoonful vanilla essence, grating of a lemon, one-half tea-
spoonful powdered cinnamon and a little nutmeg. You can take
your choice of the last three, put the ingredients in a warm, not
hot, bowl, and beat until well creamed; arrange upon a pretty
dish and set in a cool place until required.
Molasses Sauce.
One cup milk, one cup water, two heaped teaspoonfuls of
flour, one teaspoonful butter, two tablespoonfuls of molasses.
Flavor with nutmeg, or anything that is preferred.


PUDDING SAUCES
is
111
Duchess Sauce.
Two ounces grated chocolate, one-half pint milk, one-half
cupful sugar, two egg yolks. Boil the grated chocolate in the
milk; beat the egg yolks with the sugar, stir thick as honey.
Flavor with extract of vanilla.
Fruit Pudding Sauce.
• One-half cupful butter, two and a half cupfuls sugar, one
. dessertspoonful corn starch wet in a little cold milk, one lemon-
juice and half the grated peel, one glass of wine, one cupful boil-
ing water. Cream the butter and sugar well; pour the corn
starch into the boiling water and stir over á clear fire until it is
well thickened; put all together in a bowl and beat five minutes
before returning to the saucepan. Heat once, almost to the
boiling point, add the wine, and serve.
weareth into the norm, the ones one elite cold menfis sugar;
Caramel Sauce.
One cupful granulated sugar, one cupful 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 boil two minutes and turn out to cool.
Wine Sauce.
One cupful water, one tablespoonful corn starch, two table-
spoonfuls of butter, one cupful sugar, one egg, a little grated
nutmeg, one-half cupful wine. Wet. the corn starch in cold
water, and stir into the boiling water. Boil ten minutes. Rub
the butter and sugar to a cream, add the egg, well beaten, and
the nutmeg. When the corn starch is cooked, add the wine, and
pour the boiling mixture into the egg mixture and stir till well
mixed.
Foam Sauce.
One cup sugar, one egg, one and a half tablespoonfuls butter,
three tablespoonfuls of boiling water. Rub the butter and sugar
to a cream; add the egg yolk. Place the bowl in hot water; add
the boiling water by the spoonful. Add the beaten white of an
egg after it is turned into the serving bowl.


PUDDINGS
"Fair fa’ your honest, consie face,
Great chieftain o' the puddin' race
Aboon them a' ye take your place,
Weel are ye worthy o' a place
As lang's my arm.”
Hints on Puddings.
Never put a pudding that is to be steamed into anything else
than a dry mould.
Never wash raisins that are be used in sweet dishes. It
will make the pudding heavy. To clean them wipe in a dry
towel.
To brown sugar for sauce or for puddings, put the sugar in a
perfectly dry saucepan. If the pan is the least bit wet the sugar
will burn and you will spoil your saucepan.
In boiling dumplings of any kind, put them in the water one
at a time. If they are put in together they will mix with each
other.
In making any sauce, put the butter and flour in together, and
your sauce will never be lumpy.
Whenever you see your sauce boil from the sides of the pan
you may know your flour or corn starch is done.
Haggis.
The haggis is a dainty peculiar to Scotland, though it is sup-
posed to be an adaptation of a French dish. It is made with the
tongue, heart, kidneys and liver of a sheep, and sometimes, when
a very large dish is required, the meat from the sheep's head is
(112)


PUDDINGS
113
.
added also. Sometimes a haggis is served as a sweet dish, and
when this is the case, bread crumbs and beaten eggs should be
substituted for the oatmeal and gravy, while chopped raisins,
well-cleaned currants, lemon juice and grated nutmeg should be
used in place of the cayenne pepper, onion and herb powder.
Fine, white sugar and white sauce may then, if desired, be served
as accompaniments. When parboiled, a well-made haggis will
keep good for two or three weeks; one is often sent, therefore, in
this state from Scotland as a present to friends at a distance.
Scotch Haggis.
Lamb's pluck, lamb's liver, lamb's heart; salt, pepper, one
pound beef suet, three cupfuls fine oatmeal; melted butter. Soak
the pluck, liver and heart in salt and water for an hour. When
cold mince fine, add the suet minced and the oatmeal, pepper and
salt to taste; moisten all with the liquor that the pluck was boiled
in, put all into a cloth, tie up tightly and boil three hours. Serve
with melted butter.
Plum Pudding.
One cupful sugar, one cupful suet, one cupful bread crumbs,
one cupful milk, two cupfuls raisins chopped, two cupfuls cur-
'rants, four eggs, flour to make stiff. Put in spice to taste, tie
loosely in a well floured cloth and boil steadily for four hours.
English Plum Pudding. ;
Twelve eggs, three pounds raisins, twenty-six ounces suet,
ten ounces sugar, twenty-two ounces flour, one nutmeg, one cup-
ful brandy, half bottle essence of lemon. Mix like a cake and boil
or steam five hours.
English Plum Pudding.
Nine eggs, four cupfuls suet, four cupfuls sugar, four cup-
fuls bread crumbs, four cupfuls currants, six cupfuls raisins,
eight ounces peel, one wine glass whiskey, one small cupful milk,
two teaspoonfuls baking powder, spices to suit taste, enough flour
to make stiff, flour the fruit.


114
PUDDINGS
Christmas Pudding.
One and a quarter pounds raisins, one pound currants, one-
quarter pound citron, one-quarter pound orange and lemon peel,
one-quarter pound Jordan almonds, two tablespoonfuls cinna-
mon, two tablespoonfuls nutmeg, two tablespoonfuls mace, one
pound granulated sugar, eight eggs, one-half pint milk, one-
quarter teaspoonful soda, one-half pound beef suet, one pound
bread crumbs, one-half cup flour; seed the raisins, wash and
prepare currants, cut in thin slices the citron, orange and lemon
peel; blanche the almonds and cut them in thin strips. Mix the
spice in a bowl and set it on one side. Beat the yolks of the eggs
into the sugar, grate the yellow part of one lemon peel, and add
gradually the milk, the suet chopped fine and the bread crumbs.
Add the fruit and spice, and finally the whites of the eggs beaten
to a stiff froth. Butter a tin mould or bowl, and pack the pud-
ding in it; leave no place for it to swell. If it is boiled in a bowl,
a cloth must be tied around it to cover it. A mould usually has
a cover. The water in the pot should reach the top of the pud-
ding mould. All puddings should be suspended in the water,
and not left to wobble about and become water soaked. The
pudding should boil six hours the day it is made. When it is
done hang it from a hook in a cold cellar. If it has been in a
tin mould, however, it should be transferred to a cloth for the
purposes of hanging, as it must not of course remain in the tin. .
On Christmas morning replace pudding in the mould in boiling
water, and boil two hours longer; should be made two weeks
before Christmas, and hung to attain perfection.
Plum Pudding.
One pound raisins stoned, one pound currants, one pound
beef suet, one pound bread crumbs, one pound flour, six eggs,
one pint milk, one-quarter pound mixed peel, one ounce cinna-
mon, one-half ounce ginger, one grated nutmeg, little salt. Mix
bread crumbs, suet and flour together, beat eggs, add milk, put
soda in milk, beat all these together, then add fruit and spices.
Boil four hours.
Plum Pudding.
One pound raisins, one pound currants, one pound seedless
raisins, one-half pound equal parts of orange, lemon and citron


PUDDINGS
115
peels, one pound suet, one pound flour, rind of one lemon, cinna-
mon, cloves and nutmeg to suit taste, one-half pound sugar, one-
quarter pound shelled almonds, salt, one wine-glass brandy, milk
enough to make into a pretty solid mass. Boil from four to five
hours.
Plum Pudding.
One cupful suet chopped fine, one cupful molasses, one cup-
ful sweet milk, one pound raisins, one large teaspoonful soda;
salt to taste, one teaspoonful cinnamon, one teaspoonful nutmeg,
three and a half cupfuls of flour. Mix into batter and boil three
and a half hours.
Teetotallers' Christmas Pudding.
Pick and stone two pounds good raisins, pick, wash and dry
one pound currants, chop two pounds beef suet. Have ready
half pound brown sugar, six ounces candied peel-cut them, two
and a half pounds flour, six eggs, one quart or more milk, one
ounce mixed spice and one tablespoonful salt. Mix rather stiff.
Use with or without sauce.
Fig Pudding.
Two small cupfuls suet, two cupfuls chopped figs, two cup-
fuls bread crumbs, two eggs, two tablespoonfuls brown sugar,
two teaspoonfuls baking powder, one cupful chopped apples.
Either boil or steam three hours.
Marmalade Pudding.
Mix together four ounces minced beef suet, twelve ounces
grated bread, four eggs. Beat the eggs with eight ounces of
ground sugar, add three tablespoonfuls of orange marmalade,
then mix all together, pour into a buttered mould and boil two
and a half hours. Sauce for pudding: Cut peel of one lemon
into straws, put into pan with six lumps of sugar and one tea-
cupful of water with juice of the lemon, simmer twenty minutes,
pour over pudding leaving straw on top.
Carrot Pudding.
One cup grated carrot, one cup grated potato, one cup flour,
one cup suet, one cup sugar, one cup raisins, one cup currants
and one grated nutmeg. Boil for three hours.


116
PUDDINGS
Carrot Pudding.
One cup sugar, one cup suet, one cup raisins, one cup cur-
rants, one cup grated carrot, one and a half cups flour, one tea-
spoonful soda in a little milk. Boil for three hours.
Nellie's Pudding.
Three ounces of flour, half pound molasses, half pound suet;
one lemon, juice and rind, three tablespoonfuls milk, two eggs.
mix suet, flour and other ingredients together, butter a mould: '
and steam three hours.
Lemon Pudding.
Three-quarters pound of flour, six ounces of butter, juice of
a large lemon, one tablespoonful of flour, one tablespoonful of
sugar. Make the above proportions of flour and butter into a
smooth paste and roll it out to the thickness of about half an
inch. Squeeze the lemon juice, strain it into a cup, stir the flour
into it, and as much sugar, spread it over the paste, roll it up,
secure the ends and tie the pudding in a floured cloth. Boil two
hours.
Cabinet Pudding.
Butter your mould well and lay raisins and citron in the
pattern around the sides, break sponge cake in pieces, lay close
to the fruit, only half fill the mould with cake. Make a custard
with five eggs, sugar, and one quart milk, flavor with vanilla,
pour over the cake and steam slowly until set, butter a paper
and put over the mould.. The sauce-A little melted butter,
sugar, the yolks of two eggs, a glass of brandy. Bake in a pan
of water one hour.
Marmalade Pudding.
Half pound sugar, half pound suet, half pound bread crumbs,
one cup of marmalade, four eggs, well beaten. Chop the suet
and mix well together, put into a buttered mould and steam for
three hours. Serve with brown sauce.


PUDDINGS
pberries, ttom of the pudwo teaspoonfult milk, one
Ginger Pudding.
One teaspoonful baking powder, one cupful flour, two cup-
fuls cornmeal, one cupful suet, one cupful sugar, one cupful
molasses, two tablespoonfuls ginger, half teaspoonful salt, suffi-
cient milk to form a stiff batter, steam three hours. Serve with
sweet sauce.
Steamed Fruit Pudding.
One egg, two tablespoonfuls sugar, half cup of milk, one
teaspoonful butter, one cup of flour, two teaspoonfuls of baking
powder; cover the bottom of the pudding dish with preserved
currants, raspberries, or cherries, as preferred, pour the batter
over the fruit and steam thirty-five minutes. Serve with brown
sauce.
Chicago Pudding.
One cupful cornmeal, half cupful flour, half cupful molasses,
one cupful sour milk, three-quarters teaspoonful of soda; put
in the milk, a little salt, steam three hours. Eat with cream and
sugar,
Graham Pudding.
One cupful sour milk, one cupful molasses, one egg, one
tablespoonful melted butter, one teaspoonful soda (dissolved),
one cupful of raisins, two cupfuls of Graham flour (small) ; sea-
son with allspice, cloves and cinnamon, one teaspoonful salt;
steam two hours.
Graham Pudding.
One cupful Graham flour, half cupful white flour, half cup-
ful molasses, quarter cupful butter, half cupful sour milk, one
cupful raisins, one teaspoonful soda, one egg, salt, spice if pre-
ferred; place in cups not quite half full and steam an hour and
a half. Serve with soft sauce.
Apple Dumpling.
One quart flour, two tablespoonfuls baking powder, two
tablespoonfuls lard or butter rubbed in the flour, a little salt.
Mix with water soft enough to roll ; slice your apples thin; make
either one large or several small ones.


118
PUDDINGS
.
Fruit Pudding. !
Two breakfast cups of grated bread, six ounces of sugar, six
apples, six ounces of suet, half pound currants, rind of lemon
grated, a white nutmeg, a little candied peel, three eggs, a tea-
spoonful milk; steam three hours.
Fig Pudding.
One and a half cupfuls suet, two cupfuls flour, half pound
figs, one egg, salt, one cupful sugar, sour milk-enough to mix,
one teaspoonful soda, chop suet and figs, put soda in milk. Boil
three hours.
Quay Pudding. .
Two eggs, their weight in flour and butter, the weight of one
egg in sugar; beat butter and sugar to a cream, add the eggs well
beaten, stir in the flour, add two tablespoonfuls jam; last of all
add half teaspoonful of soda; steam three-quarters of an hour.
Date Pudding.
One cupful white sugar, one cupful butter, one pound dates
stoned, one cupful sweet milk, three eggs, three teaspoonfuls
baking powder, flavoring—flour to make a batter like jelly
cake. Steam three hours. Serve with hot sauce.
Fine Pudding.
Four eggs, one cupful Aour, one cupful butter, half cupful
sugar. Beat the butter and sugar to a cream, add eggs well
· beaten, stir in the flour, then add four tablespoonfuls of jam or
jelly and last one teaspoonful soda. To be eaten with sauce.
Steam one hour and three-quarters.
Spiced Pudding.
Two cupfuls bread crumbs, one cupful milk, one-quarter cup-
ful butter, half cupful molasses, one egg, pinch of salt, half tea-
spoonful soda, half teaspoonful cloves, half teaspoonful cinna-
mon, a little nutmeg. Steam two hours. To be eaten with
cream.


PUDDINGS
119
Steamed Pudding.
One egg, one small cupful of sugar, half cupful milk, one
and a half cupfuls of flour, one teaspoonful butter, flavor to
taste, two teaspoonfuls baking powder, steam one and a half
hours. To be eaten with sweet sauce.
Cup Pudding.
Two eggs, one and a half cupfuls sugar, one-half a cupful
of sweet milk, two tablespoonfuls butter, two teaspoonfuls bak-
ing powder, flour enough to make a batter. Butter your cups,
pour in a small quantity of preserves, then fill with batter half
way and steam twenty minutes.
Suet Pudding.
Two and one-half cups of flour, one-half cup bread crumbs,
one cup suet, one cup raisins, one half cup sugar, a little over a
quarter cup molasses, one egg, two teaspoonfuls of baking pow-
der, a little water. Boil two hours.
Delightful Pudding.
. One half tumbler of mashed potatoes, the same of flour, a
small piece of butter. Mix with a little milk. Then pour over
this one quart boiling milk. When cool add three well beaten
- eggs, and bake half an hour. To be eaten with cream and sugar.
Molasses Pudding.
Four cups flour, one cup suet, one cup sour milk, one and a
half cup of molasses, two cups fruit, one tablespoonful cinna-
mon, one teaspoonful soda. Boil two and half hours.
Molasses Pudding.
Three cups flour, one cup suet, one cup sugar, one cup raisins,
one half cup currants, one half cup molasses, two eggs, two tea-
spoonfuls cream tartar, one of soda, a cup of milk. Season to
taste with ground cloves, nutmeg. Steam three hours.


120
PUDDINGS
Cherry Pudding.
One quart flour, three cupfuls of dried cherries rubbed into
the flour; beat four eggs with two cupfuls of sugar, one cup of
milk, one teaspoonful of soda, two teaspoonfuls of cream tartar
sifted into the flour, and a saltspoonful of salt. Boil two or
three hours. Serve with a wine sauce.
- The Queen of Puddings.
One pint of bread crumbs, one quart milk, one half cup sugar,
yolks of four eggs, butter the size of a walnut, the grated rind
of one lemon. Bake until firm, but not watery. Beat the whites
of the eggs to a stiff froth with four tablespoonfuls of sugar, and
the lemon juice. Spread currant jelly over the top of the pud-
ding, and then the whites. . Set in cool oven long enough to get
firm. Serve with cream.
A Light Pudding.
One pint flour, two teaspoonfuls baking powder, a little salt
with milk enough to make a thin batter, butter your cups, put in
a good spoonful of batter, then a spoonful of jam, cover with
more batter. Steam half an hour.
Rice Pudding.
. To one cup rice, well soaked, three cups milk or cream with
pinch salt, flavor to taste. Bake in slow oven three or four hours.
Boiled Rice Pudding.
A very excellent dessert may be made of rice boiled in milk,
sweetened, and flavored with any nice pear, peach or apple pre-
serves. Drain the rice, heap it in a pyramid form in the centre-
of a flat platter, surround it by the preserved fruit, and pour
the syrup in which the fruit was preserved over all. Rice is
excellent served in this way with strawberry preserves, with a
little whipped cream masking or covering the strawberries.
Rice Croquettes.
Boil one cupful of well washed rice in four cupfuls of boiling
water for half an hour. Drain it, add to it half a cupful of milk,
one tablespoonful of butter, one of sugar, half a teaspoonful of


PUDDINGS
121
salt and a grating of nutmeg. When this mixture boils, stir in
rapidly one egg and set it away to cool. When cold, shape, dip
in beaten egg, then in bread crumbs, and fry three minutes in
hot fat.
Rice in Cups.
One cup of rice, boil it and put it to cool in small teacups, it
will fill six teacups, after it is cold empty them into a large fruit
dish, put a piece of jelly on the top of each cupful and pour
boiled custard over it. Three eggs will make custard enough for
that quantity
Meringue.
One quart of milk, or a little more, one cup of rice, boil until
soft, sweeten with sugar, add a few drops of lemon. When
cooked put into a platter, have a well in the centre, fill up with
cooked apples, beat up whites of three eggs, lay over the top with
a spoon, put in the oven to brown. Serve with cream.
Rice Plum Pudding.
Carefully wash and soak over night half a teacup of rice,
drain and put it in a buttered pudding dish in which are a quart
of milk, a saltspoonful of salt, half a cupful of sugar, a heaping
tablespoonful of butter, a teaspoonful of cinnamon, stir in at
the last a coffee-cupful of stoned raisins, bake in a slow oven for
two hours. During the first hour stir thoroughly four or five
times to prevent the rice and raisins from settling at the bottom
of the dish.
Sago and Apple Pudding.
Soak a cup of sago in water over night. Early in the morn-
ing put half of it in a deep earthen pudding-dish. Core enough
rich, tart apples. Fill the apples with sugar, grate one-quarter
nutmeg and moisten the sago well with water. Lay the apples
over the sago and bake the pudding one hour. Serve the pud-
ding with rich cream and sugar.
Old-Fashioned Sago Pudding.
To make the old-fashioned sago, soak five tablespoonfuls of
sago in milk for five hours, then stir it into a quart of boiling
milk and cook on top of the stove till soft. Beat the yolks of


122
PUDDINGS
six eggs in a pudding dish with a teacup of sugar. Add a little
nutmeg. When the sago is cooked, add the yolks of the eggs
gradually, being careful they do not curdle, and then bake the
pudding twenty minutes in a moderately hot oven. Spread tart
jelly over the pudding-currant or grape jelly is excellent for
this purpose. Cover the pudding with a meringue, made by
beating six tablespoonfuls of powdered sugar into the whites of
six eggs. Serve cold. Tapioca can be used.
Tapioca Pudding.
Three tablespoonfuls tapioca, three tablespoonfuls cocoanut,
three tablespoonfuls sugar, one quart milk, four eggs; soak
tapioca over night in water, pour off water, put the tapioca into
the boiling milk, with the yolks of eggs, sugar and cocoanut, :-
boil two or three minutes, then pour it into a pudding dish; beat
the whites to a stiff froth with three tablespoonfuls sugar. spread
over the top; sprinkle cocoanut over it and brown.
Tapioca Croam.
Take three tablespoonfuls of tapioca and cover it with cold
water, let it stand over night; then add one quart of milk, a
small piece of butter, a little salt, and boil. Beat the yolks of
three eggs with a cup of sugar, and when tapioca is clear, add
the eggs and sugar and boil until thick as custard; flavor with
vanilla; when cold cover with whites of eggs well beaten.
Tapioca and Orange.
Soak a cup of tapioca for an hour in cold water, then boil,
adding warm water enough to allow it to expand; when tender
sweeten it and take from the fire, add an orange cut in small
bits for flavoring. Serve with cream.
Manioca Pudding.
Three tablespoonfuls of manioca, one quart of milk, a little
salt, one tablespoonful of butter, two well-beaten eggs, sugar,
spice or flavoring to the taste; mix manioca in half the cold milk,
and with the butter stir on the fire until it thickens or boils,
pour it quickly into a dish, stir in the sugar and the rest of milk;
when cool, add the eggs and flavoring. This pudding may be
varied by omitting the egøs and substituting currants or other
fruit instead. Bake half hour in moderate oven. This is good
made with apples, like the apple and sago pudding.


PUDDINGS
123
i
Cottage Pudding.
One cupful sugar, one cupful milk, one egg, one pint flour,
butter size of an egg, three teaspoonfuls baking powder. Bake
in an oven.
four
and lasthe eggs, stirring ihittle cold milk
Orange Pudding.
An orange pudding requires the rind of three and the juice
of six sweet oranges, a quart of milk, five eggs, a cupful and a
half of granulated sugar and a large tablespoonful of corn starch. .
Grate the rind of the oranges into the milk and scald it. Pour
the corn starch into it, after dissolving in a little cold milk. Add
gradually the yolks of the eggs, stirring the mixture so that it
will not curdle, and last of all the sugar and three-quarters of
the orange juice. The pudding is now ready to go in the oven.
Set it in a pan of hot water and bake it till it is firm in the cen-
tre. When it is done take it out and set it away to cool a little
· while you are preparing a meringue for it of the whites of five
eggs, halfcup of powdered sugar, and the remainder of orange
juice. Spread this over the pudding and set it back in the oven
to cook slowly for twenty minutes. It should rise well, should
brown very lightly, and above all, should not fall after it is
taken out, as meringues which are baked rapidly so often do.
Orange Pudding.
Pour one pint of boiling water over two cupfuls of sugar and
one lemon cut very fine. Wet three tablespoonfuls of corn starch
with a little milk and stir in. Let it come to a boil, simmer five
minutes, slice four oranges and lay in a glass dish, scatter over
them a little powdered sugar, pour over them the lemon and
corn starch when cool, whip the whites of two eggs with a little
sugar, flavor with lemon essence, pour over the top and let get
icy cold.
Orange Pudding.
One quart milk, two heaping dessertspoonfuls of corn starch,
yolks of three eggs, piece of butter size of an egg, one cupful of
sugar and a little salt, half dozen oranges. Take out all the
seeds and sugar well. Pour the custard over the oranges and
put the beaten whites on top. Brown slightly.


124
PUDDINGS
Lemon Pudding.
Three soda biscuits rolled fine, one and half cupfuls milk,
one dessertspoonful of butter, yolks of two eggs, one-half cupful
sugar; mix all together and bake half an hour. Dressing for
top of pudding:-Two lemons, juice and rind, one cupful sugar,
one-half cupful water; boil all together. Add a dessertspoonful
of corn starch dissolved in water; let this boil one minute, set
out to cool; when so place on top of pudding, it being already
cooked, and over all pour whites of eggs well beaten. Brown
slightly in oven.
Lemon Cream Pudding.
One-half cupful sugar (white), two cupfuls bread crumbs,
five eggs (yolks only), one teaspoonful butter, one quart milk;
rub butter into the sugar, and beat with the yolks to a cream, add
crumbs soaked in milk, bake in a buttered dish, and spread with
the following cream: One teacupful white sugar, one teaspoonful
butter, one egg, two lemons, juice and rind, one teacupful of
boiling water; put all on the stove, and when boiling add two
teaspoonfuls of corn starch, dissolved in water; stir over the fire
till it thickens. Beat up the whites of the eggs with a little
sugar, put on top and brown.
Lemon Pudding.
One cupful white sugar, half cupful corn starch, four eggs.
The juice and rind of two lemons, grate the rind of the lemons
and squeeze the juice into a basin, add the sugar to this, beat
the yolks light, add to the sugar and lemons, then pour all this
into the corn starch, having prepared it as follows: Take the
half cupful of corn starch and mix it with a little cold water,
then pour boiling water upon it till it is clear and quite thick.
Bake from half, to three-quarters of an hour. Top, beat the
whites to a stiff froth and add half a cupful of white sugar.
Lemon Pudding.
Rind and juice of one lemon, half a cupful butter, half cup-
ful sugar, one cupful cold water, yolks of three eggs. Boil down
thick. Take half a dozen sponge cakes, split each in four pieces,
put in pudding dish and pour the boiling mixture over them.
Then beat whites to a stiff froth with sugar. Brown slightly and
eat cold.


126
PUDDINGS
Baked Apple Pudding.
To one quart of sliced apples, flavored to taste, pour over one
pint milk or cream well thickened with flour, one teaspoonful
baking powder. Serve with cream and sugar.
Bird's Nest Pudding.
Peel and core eight apples. Put them in an earthen pudding
dish and pour over them a cupful of boiling water. Cover the
dish with a plate and set it in the oven. Allow the apples to
cook in this way for half an hour. Drain off any liquid that may
be around them and set it aside for the pudding sauce. Pour
over the apples a custard made of the yolks of six eggs and a
quart of milk. Salt to the taste, but no sugar. Bake the pud-
ding like a custard, setting the dish in a pan of water to pre- .
vent its wheying.
Dutch Applè Pudding.
One pint flour, one egg, two tablespoonfuls butter, two table-
spoonfuls baking powder, one-half teaspoonful salt, three or
four apples. Beat the egg light, add the milk to it, put salt and
baking powder in flour, sift and then rub in the butter, pour in
the milk and egg quickly; spread the dough about half an inch
thick on a buttered baking pan, halve and core the apples, stick
the pieces into the dough; sprinkle with two tablespoonfuls of
sugar. Bake in a quick oven half an hour. Eat with sugar and
cream.
Apple Charlotte.
Trim the crust off the bread and cut it in round, lengthwise
slices, about an inch wide, to fit the height of the mould. After
greasing the mould thickly with butter, line it evenly with the
bread. Cut up enough nice, tart apples to fill the mould, and
core, peel and quarter them, and cut each quarter into two or
more pieces. Add two handfuls of sugar to them. Put three
tablespoonfuls of butter in a saucepan; when it is melted add
the apple and toss them till they are well cooked, but not broken.
Add to them four tablespoonfuls of quince or apricot marmalade,
and pour the whole into the mould, which should be filled. Cover
the opening of the mould with a thin slice of bread buttered
evenly. Set the charlotte in the oven and bake it for twenty


128
PUDDINGS
Cocoanut Pudding.
One pound cocoanut, one pint milk or cream, one cupful
granulated sugar, six whites of eggs. To the milk add one pint
of the milk of a cocoanut or one pint of cream, then the sugar
and the whites of the eggs beaten to a stiff froth, and last add
the grated cocoanut. Bake the pudding for one hour in a rather
slow oven, setting the pudding dish in another dish of water to
prevent it from wheying. When the pudding is done pour over
it a meringue made of the whites of two eggs, two tablespoonfuls
of powdered sugar and the juice of half a lemon. Set the pud-
ding back in the oven till the meringue is perfectly firm. Keep
the oven door open while the meringue is cooking to prevent its
coloring. The yolks of the eggs may be reserved for a soft cus-
tard, which will serve as a dessert,for another day.
Cocoanut Corn Starch Pudding.
One quart milk, four tablespoonfuls corn starch, sis table-
spoonfuls sugar, one cupful cocoanut, four eggs. Put the milk
on to boil, as soon as it comes to the boil add the corn starch.
Wet with a little milk, stir till it thickens, add quickly the beaten
whites of eggs, sugar and cocoanut. Turn into a mould. Serve
with a boiled custard made with yolks of four eggs, four table-
spoonfuls sugar and a pint of milk.
AN
Cocoanut Pudding.
One pint milk, yolks of two eggs, two heaping tablespoonfuls
cocoanut, half cup rolled cracker, one tablespoonful sugar. Bake
half-hour; make a frosting of the whites; put in oven and brown.
Bakewell Pudding.
Quarter-pound ratafies, four eggs, one lemon rind, half tea-
spoonful lemon juice, half teaspoonful sugar. Line and border
your pudding dish with puff paste crumble the ratafies, put a
layer of the biscuits, then one of jam, then another of ratafies,
then a layer of jam, then pour custard over the whole, made
with the yolks of four eggs and two whites, the grated rind of
one lemon, and a half teaspoonful flavoring, one of sugar. Bake
in a well-heated oven for three-quarters of an hour.


130
PUDDINGS
Raspberry Pudding.
Two cupfuls freshly picked berries, sprinkle over them a cof-
fee-cupful of fine white sugar. Let a pint of milk get boiling hot
by setting in hot water, add the yolks of three eggs well beaten,
one tablespoonful corn starch made smooth in a little cold milk,
stir until it thickens, then pour over the fruit. Beat the whites
to a stiff froth spread over the top, and brown in the oven.
Peach Flummery.
Line the bottom of a glass or porcelain dish with stale cake,
not more than an inch and a half thick. Make a boiled custard
out of a pint of milk and the yolks of four eggs, and just before
serving pour it over the cake. On this spread a thick layer of
peeled, sliced and sugared peaches, and over that a meringue
· made of the whites of four eggs beaten stiff, with four tablespoon-
fuls of sugar.
Raspberry Pudding.
• Make a batter as for a sponge cake. Put a layer of the batter
in the bottom of your pan, then a layer of ripe or preserved
fruit alternately; bake half an hour in a moderate oven. To be
served with cream and sugar. Apples may be used as a sub-
stitute for berries.
Apple Betty.
One pint stewed apples sweetened, a small lump of butter, a
teacupful rich milk or cream. Put the apples into the dish in
layers with thin shavings of bread, pour the milk over it and
bake half an hour. To be eaten with fairy sauce, i.e., butter and
sugar beaten to a froth, and flavored with vanilla, lemon or
wine.
Puff Pudding.
Six eggs beaten separately, six tablespoonfuls flour, one cup-
ful sugar, one quart milk, one teaspoonful butter; beat flour,
yolks of eggs and sugar, then add the well-beaten whites and but-
ter. Bake in stone cups well buttered in a quick oven for half
an hour.


132
PUDDINGS
butter, beat the eggs separately, put the yolks in the pudding
dish, then stir in the whites beaten stiff, then set in a pan of hot
water and bake three-quarters of an hour. Do not remove the
pudding from the oven until required.
Blanc-Mange.
, A blanc-mange made of whipped cream stiffened with gela-
tine and served with an orange sauce and some decorations of
orange jelly and candied oranges is very delicious. Put half a
box of gelatine in soak in a cupful of cold water for two hours.
When it is thoroughly soaked pour half a gill of boiling water
over it, and when it is melted strain it carefully over two quarts
of whipped cream, measured after whipping. Grate the yellow
rind of one orange over the cream and sprinkle half a cupful
of sugar over it. Add two tablespoonfuls of orange juice. Set
the cream in a pan of ice-water and continue to beat till it begins
to stiffen. Then pour it into cups or into individual moulds.
Make a pint of bright-colored orange jelly from Valencia oranges
and decorate the blanc-mange with little bits of this when it is
turned out, using a layer of orange jelly under each mould. Beat
the yolks of four eggs with two tablespoonfuls of powdered
sugar. Add slowly half a cupful of sweet cream and the grated
rind of an orange. Set the sauce in a pan of boiling water and
stir it for about three or four minutes. Add a few pieces of
candied orange peel, or any candied fruit, and pour this sauce
over the blanc-mange when it is served.
Blanc-Mange.
One liberal quart milk, one quart packet gelatine, three-
quarters cupful white sugar, two teaspoonfuls vanilla. Soak
the gelatine for two hours in a cupful of cold water, heat the
milk to boiling in a farina kettle, add the soaked gelatine and
sugar, stir for ten minutes over the fire and strain through a thin
inuslin bag into a mould wet with cold water, flavor and set in a
cold place to form. Serve with powdered sugar and cream.
Blanc-Mange Strawberries.
Dissolve half an ounce gelatine in a cupful of water, add to it
one pint cream and one-quarter pound of sugar, heat it till


134
PUDDINGS
Sponge Pudding.
Four eggs, two cups sugar, two cups flour, one teaspoonful
baking powder, one-half cup boiling water poured in the last
thing. To be eaten with sauce.
Ice Pudding.
One pint of cream, cne glass of brandy, preserved fruit:
ginger, pears, peaches, cherries, or pineapple, one pint boiled
custard. Put the custard, cream, fruit and brandy together,
the more variety of fruit the better. Put this into a mould; set
it to freeze the same as ice cream, but stir the pudding every
now and then before it is quite frozen. Keep the fruit from
settling at the bottom. When ready, set the mould in cold
water.
Sago Jelly.
• Six dessertspoonfuls sago, one quart water, six spoonfuls
sugar, lemon flavor. Boil to a thick clear jelly, stirring con-
stantly (about an hour), place in mould. Can be eaten with
cream or lemon sauce.
Devonshire Junket.
One quart new milk, two tablespoonfuls brandy, one table-
spoonful sugar, essence of rennet. Warm the milk to blood
heat, add brandy and sugar, pour into a bowl and add sufficient
rennet to turn it. Let it stand for two hours. Essence of rennet
varies so much that you should follow directions given on each
bottle as to the quantity required for a quart of milk; grate
nutmeg over the junket.
Curds and Cream.
One pint fresh, warm milk, one teaspoonful prepared rennet.
Stir the rennet into the milk, cover and leave till cold. Serve
with sweet cream and sugar. Should a flavor be desired, mix in
a few drops of essence of lemon, and one teaspoonful white sugar
· before the rennet is put in.


PUDDINGS
135
Charlotte Russe.
Take one quart of cream, sweeten and flavor, whip the cream
until all in froth; then take half a box of gelatine, put in as
little cold water as possible to soak, and set on the stove to melt;
have the gelatine cool before putting into the cream. Line a
dish with cake or lady fingers; pour the cream into it, and stand
it on ice to cool until ready for use.
Charlotte Russe.
Make a custard with one pint milk, four eggs; make it very
sweet, dissolve one ounce of gelatine in a little water and add to
custard. Beat one pint of cream to a stiff froth, mix all together,
pour into moulds lined with sponge cake.
Snow Souffle.
Two eggs, one-half ounce gelatine, two lemons, two cupfuls
white sugar. Beat the whites of the eggs to a stiff froth, dis-
solve the gelatine in a pint of boiling water, add the sugar and
juice of the lemons. Beat the whole together until quite stiff
and white, then pour into a mould.
polyester the then pou
Snow Pudding.
One large package gelatine, one and one-half cupfuls sugar,
one cupful boiling water, whites of four eggs, juice of one
lemon. Pour one cupful cold water over the gelatine, then add
sugar, then one cupful boiling water, juice of lemon and the
whites of eggs well beaten. Beat all together until very light,
pour in a dish to cook. Make a boiled custard and pour over it
when dishing for the table. .
Snow-Drifts.
One-half box gelatine, one pint boiling water, two lemons-
juice only, two cupfuls sugar, five eggs—whites . only.' Dis-
solve the gelatine in the water, then add the lemon juice and
sugar. Put in a mould to get cool but not stiff. Beat the whites
of eggs to a stiff froth, sweeten and flavor, then float them on
boiling milk one minute, then take the gelatine, break up with a
fork, but not to liquid. wet your mould in cold water, now fill
your mould with spoonfuls of egg and broken jelly. Serve with
custard or fruit jelly.


136
PUDDINGS
Moonshine.
Three-quarters ounce gelatine, half pound sugar, two lemons.
Dissolve the gelatine in a pint boiling water, add the rind of the
lemons and the sugar, boil ten minutes, then strain while hot, add
the juice of the lemons and when nearly cold whisk till it looks
like snow, put into a wet mould, turn out next day.
Moonshine.
Six egg whites, six tablespoonfuls sugar, one cupful jelly.
Beat the egg whites, then add the sugar, beat for half an hour
and then beat in the jelly and set on the ice. Serve in saucers
with whipped cream flavored with vanilla.
Chocolate Pudding.
Put one pint milk in a double boiler, separate four eggs and
beat the whites to a stiff froth. Moisten four even tablespoons
of corn starch with cold milk, stir this into the hot milk, stir
and cook till thick and smooth. Add half a cup sugar and four
ounces of grated chocolate, take from the fire and stir in the
well beaten whites of the eggs. Turn into a mould and set away
to harden. Beat the yolks of the eggs with four tablespoonfuls
of sugar, add one pint of scalding milk, cook for a few moments,
add a teaspoonful of vanilla and cool. Serve with the pudding.


JELLIES
Fancy Jellies.
There are a great many varieties in fancy jellies for parties.
Considerable variety may be obtained from simple lemon jelly,
which is good and wholesome, while it is not difficult to prepare.
A pretty surprise for a child's party is a basket of oranges,
each one cut in half, the pulp scooped out, refilled with tri-col-
ored jelly, and the two halves afterward tied together with fancy
ribbon. Lemon rinds are also very pretty filled in a similar way.
In filling a mould with three layers of jelly in different colors,
place the heavier, darker jelly as a base for the mould when it is
turned out. It will be at the top when you fill it. In putting in,
layers of different colors, have a pan of cracked ice, with a mere
sprinkling of salt in it. Set the mould in this ice and salt. Put
in the first layer of white jelly and let it stand for fifteen or
twenty minutes, or until it has hardened. Very pretty effect
may now be produced by the use of candied fruit in the clear
jelly—such as cherries, pineapples or limes. Cut them in suit-
able pieces and arrange them in the form you desire. Put a
little gelatine over them to keep them in place. When this has
hardened, pour in the next color of jelly. If the green is a
delicate shade, it looks prettier next, reserving the darker crim-
son for the last layer. Such a mould of jelly as this, arranged
on a low crystal platter, especially if it be wreathed with a little
whipped cream, has a wonderfully fairy-like appearance.
Lasten, especialmould offering the datereen ihan
Gelatine Jelly..
One package of gelatine; pour over it one quart of boiling
water; when the gelatine is dissolved, add two cupfuls sugar,
(137)


JELLIES
139
Proceed in this order, dividing the red from the yellow by white
until the jellies are used up. Leave the mould on ice until you
are ready to turn the jelly out. A pretty dish and easily man-
aged if one will have the patience to wait after putting in each
layer until it is firm enough not to be disturbed or muddied by
the next supply.
Coffee Jelly
One-half package gelatine soaked one-half hour in one-half
cupful cold water, add one quart good boiling hot sweetened
coffee, stir well and strain into a quart mould well rinsed in
cold water. Serve with whipped cream.
Canned Peach Jelly.
Soak a box of gelatine in a cupful of cold water for an hour.
Put the juice from a can of peaches over the fire, with a cupful
of granulated sugar; let it boil until it is clear, removing the
scum as it rises; when no more scum rises, put in the peaches,
let them boil up once, then remove them carefully from the
syrup without breaking them, and pour the hot syrup over the
gelatine; add to it the juice of a lemon or two tablespoonfuls of
brandy, a cupful of granulated sugar, and a cupful of boiling
water. Put all these ingredients over the fire, and stir them
constantly until the gelatine is entirely dissolved; then strain
the hot jelly through a fine sieve; put the peaches into a monld,
pour the liquid jelly over them, and set the mould in a cold
place until the jelly is quite firm. When the jelly is firm, turn it.
from the mould and serve it.
Gelatine Snow.
Half box gelatine, one cupful sugar, one and a half pints of
water, three eggs, lemon flavor, milk. Flavor the sugar and
gelatine with lemon, and put into the water and boil for a few
minutes. When the jelly is quite cool and nearly set, put in the
egg whites and beat for thirty minutes. Make a sauce of milk
and the egg yolks, and flavor. Mix the yolks with cold milk first
to prevent curdling.


140
JELLIES
Angel Cream.
One pint milk, half cupful sugar, little salt, three even table-
spoonfuls corn starch, two egg whites. Cook the milk, sugar,
salt and corn starch over hot water, and, at the last, stir in the
egg whites, well beaten. Use the yolks for a boiled custard with
not quite a pint of milk, flavor, set on ice.
Wine Jelly.
Take two packages of gelatine, soak it in a pint of cold
water, ten minutes after pour in a quart of boiling water, and
stir until the gelatine is dissolved, then add one quart of sherry
wine, one and a half breakfast cupfuls of white sugar, the juice
and grate of three lemons, then beat the whites of four eggs and
stir into the mixture, then put this on a slow fire and bring it to
the boiling point. Let this stand for a minute, then strain it
through your jelly bag. Be careful to rinse your bag in boiling
water.


CUSTARDS
“Good sooth, she is the queen of curds and cream!”
-Winter's Tale.
Boiled Custard.
One quart of fresh, sweet milk, five eggs, one cup of sugar,
one-quarter teaspoonful of salt, one teaspoonful of essence of
vanilla, lemon or bitter almonds. Heat the milk to a boil in a
farina kettle or in a tin pail set in a pot of boiling water. In
warm weather put a bit of soda no larger than a pea in the milk.
While it is heating beat the eggs in a bowl. When the milk is
scalding add the salt and sugar and pour the hot liquid upon
the eggs, stirring all the while. Beat up well and return to
the inner vessel, keeping the water in the outer at a hard boil.
Stir two or three times in the first five minutes, afterward almost
constantly. In a quarter of an hour it ought to be done, but of
this you can only judge by close observation and practice. The
color changes from deep to creamy yellow, the consistency to
a soft richness that makes it drop slowly and heavily from the
spoon, and the mixture tastes like a custard instead of uncooked
eggs, sugar and milk. Take it when quite right-just at the
turn-directly from the fire, and pour into a bowl to cool before
flavoring with the essence. With a good boiled custard as the
beginning we can make scores of delightful desserts.
Cup Custard.
Fill small glasses nearly to top with cold custard, whip the
whites of three eggs stiff, beat in three teaspoonfuls of bright-
colored currant jelly, if you have it, heap a tablespoonful of
this meringue on the surface of each glassful, set in a cold place
until it goes to table.
(141)


142
USTARDS
TH
Steamed Orange Custard.
Beat the yolks of four eggs into four tablespoonfuls of sugar,
add the grated rind of one orange, using only the yellow part,
and a half saltspoonful of salt, add three cups rich milk which
has been brought to the boiling point, pour it on slowly to pre-
vent the eggs curdling, beating all the time; when the eggs and
milk are thoroughly mixed fill six half-pint custard cups with
them, set them over a steamer set over a pot of water which is
boiling hard, replace the cover on the steamer and let the cus--
tards cook in this way for ten minutes, meantime beat the whites
of the four eggs to a stiff meringue, adding four tablespoonfuls
of sugar and the juice of half the orange. Heap a little of this
meringue on each of the custard cups and set them in the oven
in a pan of boiling water for about ten minutes for the meringue
to harden.
Orange Custard.
For an orange custard select five fine Florida oranges, remov-
ing the skin, every portion of the inside tissue around the lobes
and the seeds, leaving only the pulp. Slice this pulp and lay it
in the bottom of a porcelain pudding dish, pour over the oranges
a cold custard made of a pint of milk and the yolks of five eggs
sweetened and flavored with orange essence, beat the whites of
the eggs to a stiff froth and stir in. Set the pudding dish in a
pan of hot water, bake it till it is firm in the centre.
Solid Custard.
One ounce gelatine, one quart milk, four eggs, one-half cup-
ful sugar, one teaspoonful vanilla. Soak gelatine in a little milk,
beat the eggs separately after the milk comes to the boil, mix the
gelatine in it, take off the stove and pour in the yolks, put back,
let come to the boil, remove directly and stir in the beaten whites,
pour in mould.
Custard Cream.
Boil half a pint of cream with a piece of lemon peel, a stick
of cinnamon and eight lumps of white sugar, beat the yolks of
four eggs, then mix the eggs and cream very gradually together,
simmer it gently on the fire, stirring it until it thickens, but
· remove it the minute it begins to boil.


CUSTARDS
143
Mountain Custard.
Two quarts of milk, two tablespoonfuls of sugar, vanilla, or
other essence, two teaspoonfuls of liquid rennet. Pour the milk
slightly warmed, into a glass bowl; sweeten, flavor, and stir in
the rennet. Set in a rather warm place until it is firm, like
"loppered” milk or blanc-inange, then put on ice. If at the end
of an hour it remains liquid put in more rennet. Do not let it
stand until the whey separates from the curd. Two hours in
warm weather should be enough. Eat with cream and sugar.


TRIFLES
Trifle.
Two stale sponge cakes (baker's) cut in pieces an inch square,
lay in the bottom of your dish, putting a little raspberry jam
over the cake, also one-quarter pound blanched almonds. Pour
over this about three wine glasses sherry wine and a custard
made with eight eggs to one quart milk; make a whipped cream
of one pint cream, white of one egg, two ounces sugar, one table-
spoonful of wine, 'heap this on top. It is better to make the
cream several hours before you want to put it on the trifle.
Trifle.
Line a glass dish with sponge cake, cut in thin slices, put
· raspberries or whatever fruit preferred all over it; make a rich
custard, and fill the dish; put whipped cream on top..
.
Trifle.
One quart good cream, six ounces sifted white sugar, juice
of one lemon, whisk all together. Place in a trifle-dish six small
sponge cakes, some candied lemon peel cut small; spread the
cakes with jelly or raspberry jam; pour a little light wine on
the cake. When this has stood for a short time pour in about a
pint of thick custard; then spread over the whipped cream.
Apple Trifle.
Ten good-sized apples, the rind of half a lemon, six ounces
white sugar, one-half pint milk, one-half pint cream, two eggs.
Peel and cut the apples into thin slices, put them into a saucepan
with two tablespoonfuls of water, the sugar and minced lemon
(144)


TRIFLES
145
rind, boil till tender; put apples through a sieve, put them in a
glass dish; have the custard cool to pour over the apples, then
put your whipped cream with a little sugar and lemon peel on
the top.
Pineapple Trifle.
: Chop a ripe, sweet pineapple in small pieces and add two
cups of sugar to it; set it away and soak a package of gelatine
in cold water for two hours. At the end of this time pour a
cupful of boiling water over the gelatine and stir it till it is
melted, add it to the pineapple with the juice of a lemon, and
stir the mixture on the ice till it begins to be quite thick. Beat
to a stiff froth the whites of six eggs and add them to the pine-
apple, which should be quite thick, almost firm and moulded by
this time; beat the whole till it is creamy and serve with sweet
whipped cream or a delicate soft custard.


CREAMS
Spanish Cream.
One quart milk, four eggs, three-quarters box gelatine. Pour
half the milk on the gelatine and let it stand one hour, add the
rest of the milk and boil all together. Separate the eggs and
sweeten to taste, mix the sugar with the yolks, when the milk and
gelatine have boiled, add the yolks. When the cream is thick
and smooth flavor with vanilla, take off the fire, stirring all the
time, as it gets cold add the whites.
Spanish Cream.
One-half package gelatine, one quart new milk, three eggs,
one cupful white sugar. Dissolve gelatine in new milk; when
dissolved, add the yolks of eggs, small cupful of sugar, stirring
all the time; when nearly boiling, take it from the stove and
strain, then add flavoring and the whites of the eggs beaten stiff
and stirred in. Ready for use in twenty-four hours.
Swan's Down Cream.
One pint whipped cream, whites of three eggs beaten to a
stiff froth, one cupful of powdered sugar, one teaspoonful essence
bitter almonds. Just before you are ready to send the dish to
table beat whipped cream, frothed whites, sugar and flavoring
together in a bowl set deep in cracked ice. Heap in a glass dish
and leave in the ice until it is to be eaten. Send sponge cake :
around with it.
Caledonian Cream.
Two whites of eggs, two tablespoonfuls loaf sugar, two table-
spoonfuls raspberry jam, two tablespoonfuls of currant jelly ;
beat until they will stand alone.
(146)


148
CREAMS
no. 2a
,
î
i
3127
add the beaten whites of eggs flavored with a little vanilla. This
is very nice eaten with jellies or charlotte russe by adding one-
half ounce gelatine dissolved in one cupful of water, then take
plain cake, cut in strips and spread with currant jelly, lay these
around a glass dish with spaces between, fill up with the cream,
add more strips of cake with jelly, covering all completely with
cream, then set in cellar to stiffen until next day,
Swiss Cream.
Boil a pint of cream with the grated rind of two lemons and
six ounces white sugar, boil ten minutes pour when hot on to the
juice of the lemons into which a dessertspoonful of flour has been
well mixed, stir well and have some macaroons in a dish and
strain the cream over them. Always make this a day before it
is to be used.
10.
--
Bavarian Cream.
One quart sweet cream, four eggs—yolks, one-half ounce
gelatine, one cupful sugar, vanilla or almond extract, cold
water. Soak the gelatine in enough cold water to cover it one
hour, then stir it into one pint cream made boiling hot, beat
yolks smoothly with the sugar, then add the boiling mixture,
beaten in a little at a time, beat until it begins to thicken, but
do not actually boil, remove from fire, flavor with one teaspoonful
of the essence, and while hot stir in the other pint of cream
whipped to a stiff froth, beat this, whip a spoonful at a time
into the custard until it is like sponge cake batter. Dip a mould
in cold water, pour in mixture and set on ice to form.
---
--
Bavarian Cream.
A Bavarian cream requires rich cream which can be beaten
stiff, gelatine and preserved or fresh fruit, or coffee or chocolate.
The most delicious Bavarian creams are those flavored with
fruit. A strawberry cream is made of a pint bottle of preserved
strawberries strained so as to remove the seeds, half a box of
gelatine which has been soaked in cold water for two hours and
melted in half a cupful of boiling water and strained into the
strawberries. A quart of whipped cream should be ready meas-


CREAMS
149
ured after whipping, and the worker should begin at once stir-
ring the strawberries and gelatine, which should be placed in
a dish of cracked ice. The moment the gelatine shows signs of
forming, which is as soon as it begins to grow thick, add the
cream carefully and continue stirring them together till thick;
then pour in mould. The gelatine and strawberry juice must be
just thick enough when added to the cream to unite with it
without making it watery, but not thick enough to separate from
the cream.
· Bavarian Cream with Candied Fruit.
Chop fine and pound and press through a sieve a quarter of
a pound of preserved ginger, or use the juice of five oranges.
Soak half a cupful of gelatine in half a cupful of cold water for
two hours. Boil a cupful of sugar with a cupful of water rapidly
for ten minutes, add the ginger or the orange juice and the
gelatine. If you use oranges, grate the yellow rind of two
oranges on the gelatine. Mingle the ingredients thoroughly and
stir till the mixture begins to thicken, then add instantly a
quart of beaten cream which is a dry froth. Beat the mixture
carefully into the cream and add before pouring it in the mould
a handful of candied ginger or oranges. Turn the mould out
on a glass dish when the cream is firm in the centre, and decor-
ate with lady fingers and candied ginger or oranges.
Cream Meringues.
Four eggs (whites), one pound powdered sugar, lemon or
vanilla flavoring. Whip the whites of the eggs and sugar stiff,
and add flavoring; heap in the shape of half an egg upon letter
paper, lining the bottom of the pan; have them one-half inch
apart; when a light yellow brown, take out and cool quickly;
slip a knife under each; scoop out the soft inside and fill with
cream whipped as for charlotte russe. Oven should be quite hot.
Banana Cream.
One-half dozen bananas, one cupful sugar, one cupful cream,
juice of two lemons, one-half ounce gelatine, one cupful boiling ,
water to dissolve gelatine.


150
CREAMS
Lemon Cream.
Two lemons, juice and rind, one and one-half cupfuls water,
two tablespoonfuls of corn starch, three eggs beaten separately,
one cupful of white sugar. Heat the lemon and water then stir
the corn starch into it, add yolks of eggs anl sugar well beaten,
put on the stove to thicken like boiled custard, when cool pour
in the beaten whites and stir well, put into a high glass dish and
use either with a meringue of whites of eggs or not to suit taste.


ICE-CREAMS
Ice-Cream.
Ten eggs, two quarts of good milk, ten heaping tablespoonfuls
white sugar, three pints good cream. Beat eggs and sugar as
for custard, add milk, put in kettle of boiling water in the freez-
ing-can, heat it thoroughly, but do not boil, then set in cellar to
cool, add cream, flavor to taste and freeze. A nice addition is
fresh pineapple grated or cut in small pieces, and well sweet-
ened. The pineapple should stand a few hours in the sugar
before freezing.
Vanilla Ice-Cream.
One quart cream, one scant cup berry sugar, whites of two
egos, one tablespoon vanilla. Whip the whites of eggs to a stiff
froth, add the sugar and vanilla, mix with the cream and freeze.
Ice-Cream with Gelatine.
This is a particularly delicate ice-cream. Soak a tablespoon-
ful of gelatine in a quarter of a cupful of cold water for two
hours, add it to a cup of boiling milk, add a large cup of granu-
lated sugar, stir the mixture till it is melted, then strain the
whole into a quart of rich cream. Add last of all a tablespoon-
ful of vanilla.
Pineapple Ice-Cream.
One pint milk, one quart cream, two cups sugar, one grated
pineapple, one egg, white only. Heat the milk to the boiling
point, add the sugar and set aside to cool; soon as the milk is
cold add a pint of the cream and the pineapple and freeze.
When half frozen add the remainder of the cream well whipped
and the white of egg well beaten and finish freezing.
(151)


152
ICE-CREAMS
Coffee Ice-Cream.
One pint milk, one-pint cream, one cup sugar, one quarter
pound coarsely ground coffee, white of one egg. Pour the milk
into a double boiler, add the coffee and bring the milk to a boil-
ing point, then remove it from the fire, strain through a fine
muslin and set aside to cool; when cold add the sugar, the pint
of cream well beaten, also the well-beaten white of egg and
freeze.
Lomon Ice..
Prepare a very rich, sweet lemonade and freeze; when it is
nearly frozen add to each quart of the ice the well beaten whites
of two eggs, then finish freezing.
Watermelon Ice.
Watermelon (very ripe, very red), sugar, three eggs (whites).
Save all the water of the melon, scrape the red pulp fine and add
a little water, being careful to have sufficient melon to produce a
strong flavor. Allow a pound of sugar to a gallon of this liquid
and freeze. When half frozen, add the well-beaten whites of
eggs, and stir the mass frequently from the bottom with a long-
handled wooden spatula; flavor depends upon the melon.
Orange Sherbet.
One pint sugar, ten oranges, one lemon, one quart water, one.
tablespoonful gelatine. Soak gelatine in a little of the water for
an hour or so, then pour over a cupful of boiling water, then
add orange and lemon juice, the sugar and rest of water and
freeze.
For currant sherbet use one pint currant juice to one and a ..
half pints water.
For strawberry, two quarts of berries to one and a half pints
water.
For pineapple, one pineapple to one pint water.
For lemon, juice of five lemons to one quart of water.
All made exactly as above, the other fruit, of course taking
the place of the oranges and lemons.


ICE-CREAMS
· 153
Sherbet.
One cup sugar, one pint water, boiled together for five min-
utes without stirring. Have soaking one large teaspoonful
gelatine in four tablespoonfuls cold water, pour the boiling
syrup over gelatine and let stand until cool; add one cup grape
juice and four tablespoonfuls lemon juice, turn into freezer,
pack and stir for fifteen minutes. Add beaten white of one egg -
and one tablespoonful powdered sugar, stir into the sherbet.
Repack and stand away for two hours.
Strawberry Sherbet.
One quart of strawberries, three pints of water, juice of one
lemon, one tablespoonful orange flower water, three-quarters of
a pound of white sugar. Crush to a smooth paste the berries, add
all of the ingredients except the sugar, and let stand for three
hours. Strain it over the sugar and stir until the sugar is dis-
solved; strain again and set in ice for three hours before using.


PIES
“With good materials, on a good foundation, one may build a good
house.''-Cervantes.
Puff Paste.
It is a good plan to use a marble or slate pastry board for
puff pastry, as it assists in keeping the paste cold; but very good
results can be obtained by using an ordinary wooden board.
Success in puff paste depends upon the most rigid adherence to
system and rule. The least variation from the rule in this case
is likely to be fatal to the result. In rolling and folding the
paste use only just enough flour to prevent its sticking to the
board. A properly made paste never sticks. Handle the paste
after it is cut out to put on pie plates or in pans as carefully as
possible, never pressing it down in the least. Brush the under
crust for pies with cold water or the white of an egg. This will
prevent the juice soaking into the crust. A hot oven is required.
Puff Paste.
One pound flour, one pound butter, one yolk of egg. Mix
the flour with the yolk of an egg and enough of ice-cold water.
to wet the flour stiff enough not to crack; roll it out and put the
butter all on the top, then flatten it with your hand, roll out
three times, put in a cool place for half an hour, roll out, then
put out again for a quarter of an hour, roll out twice again, and
make about a quarter of an inch thick. Before putting in the
oven, let it stand a quarter of an hour in a cool place.
(154)


PIES
155
:
Puff Paste.
One pound flour, three-quarters pound butter, water. Put
flour on paste board, lap butter on it and roll out in thin sheets,
set butter aside to keep cold, mix flour with cold water to a soft
dough, roll out thin, lay butter on it till all used, then roll dough
up tight, beat hard with rolling pin to drive butter into it, fold
up and roll out three or four times, now ready for use.
Puff Paste.
Quarter of a pound of butter, for one pie, six ounces of flour,
a small halfcupful of water. Break the butter in pieces and
mix with a knife through the flour, then stir in the water with
the knife and roll out until the butter is well mixed with the
flour. Handle it as little as possible. For tarts all butter is
better. If part lard is used put in a little salt.
Puff Paste.
One pound of butter and lard mixed, one pound of flour.
Break butter and lard in small pieces in the flour, take a broad-
bladed knife to mix it with, enough cold water to make a dough,
put it on the moulding board and roll out into a sheet, then take
outside edges and lay to centre roll up and roll out again, repeat
twice.
Pastry for One Pie.
One cupful sifted flour, one-half cupful shortening or butter,
one-quarter cupful water, a little salt.
- Plain Crust for One Pie.
One level teaspoonful baking powder, one coffee-cupful flour,
one pinch salt, two tablespoonfuls lard, one quarter cupful ice-
cold water. Sift flour, powder and salt together; into this chop
with a knife the lard, working thoroughly but quickly, then stir
in the water, set dough upon the ice to chill..
An Under Crust.
Three large tablespoonfuls flour sifted, one large tablespoon-
ful cold butter, or part butter and part lard, pinch of salt, rub
butter into flour, mix all with cold water enough to form a
smooth, stiff paste and roll quite thin.


156
PIES
:
Suet Crust.
• One pound of flour, six ounces of beef suet, two teaspoon-
fuls of baking powder, one teaspoonful of salt, half pint of cold
water. First take the skin from the suet and chop it very fine,
place it on a mixing board and mix it together with the flour,
sprinkle over the mixture the salt and baking powder, make a
hole in the centre into which to pour the water by degrees, mixing
in the flour from the sides while pouring in the water, then all
must be kneaded lightly together, and rolled out when required
to the thickness of half an inch. This crust may be used for a
boiled meat or boiled apple pudding. It is also good baked as a
crust for a meat pie. Time for a steam dumpling, two hours.
Lemon Pie.
Juice and grated rind of one lemon, yolks of two eggs, two
soda biscuits, one cupful sugar, three-quarters cup boiling water.
Line the pie plate with paste, put in the above mixture and bake.
Make a frosting of the whites of the eggs and return to the oven
for a few minutes.
Lemon Pie.
Yolks two eggs well beaten, one cupful sugar, three-quarters
teaspoonful corn starch mixed in scant cup of milk, the grated-
rind and juice of one lemon.
Lemon Pie.
Two lemons grated with the juice, two cupfuls sugar, two
cupfuls water, yolks of four eggs, two tablespoonfuls corn starch,
two tablespoonfuls butter.
Lemon Pie.
Two lemons, one cupful white sugar, one tablespoonful melted
butter, one egg, one and one-half teaspoonfuls corn starch. Put
two cupfuls of water in a saucepan and let it come to a boil, wet
the corn starch with cold water and stir it into the boiling water,
grate the rind of the lemons. Sugar, butter and beaten yolk of
eggs stir into the boiling water; let stand to cool. Bake your
crust, then add mixture.


PIES
157
Raisin Pie.
One cupful raisins (stoned), one coffee cupful sugar, three
cupfuls water, two tablespoonfuls syrup. Boil all together for
one hour, and thicken with one and a half tablespoonfuls of flour
mixed smooth with a little good vinegar. Crust for one pie.-
One cupful sifted flour, one-quarter cupful butter, one-quarter
cupful lard, one-quarter cupful water,
Cream Ple.
Yolks of two eggs, one-half cupful of sugar, one tablespoon-
ful of flour, butter the size of an egg, two cupfuls of milk. Boil
before putting it in the pie.
Matrimony Pie.
One cupful raisins (remove seeds and chop fine), one lemon
(grate the rind), one cupful sugar, two teaspoonfuls flour. Boil
all together, and stir all until clear, Puff paste.
Chocolate Pie.
One coffee-cupful milk, two tablespoonfuls grated chocolate.
Heat chocolate and milk together, add three-quarters cupful
sugar and the yolks of three eggs beaten to a cream ; flavor with
vanilla. Bake with under crust. Spread beaten whites on top.
Biscuit Pie.
Four crackers (rolled fine), one cupful boiling water, one
cupful raisins (chopped), a piece of butter. the size of an egg,
one cupful brown sugar, one egg, one-half cupful vinegar, one
and a half cups cold water, nutmeg and cloves to suit taste.
Dutch Apple Pie.
· Line a pie plate with paste, cut your apples into quarters
and lay on paste till covered, then put butter cut in small pieces
and sugar all over the top. Bake in a quick oven, cover with a
tin a few minutes before taking from oven to soften the apples.


158
PIES
Apple Custard Pie.
Two eggs, four or five apples grated, a little nutmeg grated,
sweeten to taste one-half pint new milk or cream, pour into
pastry.
Fruit Pie.
Must be baked in a two-quart basin to give it the right shape,
have same size top and bottom. First make a nice pie crust,
put a layer in bottom of dish, then a layer of chopped apples
two inches thick, then a layer of chopped raisins, sprinkle sugar
over this and small pieces butter, any spice you like, cloves and
nutmeg are nice, another layer of crust, apples, fruit, etc., until
your dish is full, having a crust on top. Bake slowly two hours,
then turn out and sprinkle with sugar. It takes one pound rais-
ins, ten or twelve apples and two cups sugar.
Pumpkin Pie.
One pint of well stewed and strained pumpkins, one quart
of scalding hot rich milk, one and one-half cups of sugar, four
eggs, one teaspoonful salt, one tablespoonful ginger and one of
ground cinnamon.
Pumpkin Pie. .
The first essential is a good, sweet, field pumpkin. Peel it
and cut it in pieces and cook it very slowly for four or five hours
- with only water enough to keep it from burning. This slow
cooking makes the pumpkin rich and sweet. When it is done,
mash it and strain it through a colander, and to two cupfuls of
strained pumpkin add slowly two and a half cupfuls of boiling
milk, half a teaspoonful of salt, one dessertspoonful of ginger,
one of cinnamon, one of mace and one of nutmeg. Beat well five
eggs, stir them in a cupful of cream and add one cup sugar to
sweeten the whole. Line tin pie-plates with plain pastry, brush
it over with the white of an egg. crimp an ornamental border of
puff paste around the pie and fill it with the pumpkin custard.
Bake the pies in a moderately hot oven till they are firm in the
centre and brown. This makes three pies.
Pumpkin Pie.
For one pie.—Two tablespoonfuls of pumpkin, half cupful
sugar, one egg, half pint milk, spices to suit.


PIES
159
Peach and Apricot Ple.
Line your plate with pie crust, pare the fruit and lay it in
the plate nicely sliced, fill the pie well, cover it with a piece of
well greased paper and bake it. When done put sugar enough
on to suit your taste. This pie will be nicer if you beat whites
of two eggs stiff and mix half cupful powdered sugar in it, put
on top and bake in a hot oven until it gets a little color.
Pineapple Pie.
Mix with two cups of grated or finely chopped pineapple two
tablespoonfuls fine cracker crumbs, a scanty cupful of sugar,
half a cupful of water and three well beaten eggs. Put the
whites of two of the eggs on top of pie.
Fig Pie.
Three cupfuls of figs, cut finely, two and a half cupfuls of
sugar, three and a half cupfuls of water, one lemon, boil till
thick, make four pies.
Pyramid of Paste.
Roll out some puff paste about half an inch thick, then cut
with an oval cutter in different sizes, the first being the size of
the dish it is to be served on, the next one smaller and so on till
you have enough, brush over with the yolk of an egg and bake.
When done and quite cold place the largest on the dish and
spread any jam you wish (strawberry is nice) and then the next
size and so on till you have all used.
Florentines.
Roll puff paste to the thickness of one-eighth of an inch and
lay it on a thin baking tin, spread over it a layer of green gage
or any other preserve and bake in a moderate oven; take out
and when partially cold have whipped some whites of eggs and
sugar, spread over the preserve and strew with chopped almonds
and sugar, put back in the oven till the whip is stiff. Before it
is quite cold cut into diamonds.


160.
PIES
Cherry Tart.
Line the pie dish with rich paste, sprinkle over it about a
level tablespoonful of sifted flour and a little sweet butter, put
into it the fresh cherries stemmed and seeded and sprinkle over
it one-half a cup granulated sugar. When baked take from
the oven and cover with a thin meringue made of the white of
one egg beaten to a stiff froth with a large spoonful of pulver-
ized sugar. Return to the oven long enough to bake the icing
firm.
For red currant pie mix a tablespoonful of flour and three
tablespoonfuls of sugar with the currants.
Lemon Paste for Tarts.
One pound sugar, one-quarter pound butter, five eggs, three
lemons. Put the butter in a dish, stir in the eggs, then the pulps
of the lemons with the grated rind, boil slowly, stirring all the
time till it thickens; when cold, put in jar for use.
Lemon Cheese Cakes.
One pound of white sugar, one-half pound butter, six eggs
(leave the yolks of two), three lemons (grate the rind). Line
the patty-pans with a rich pie crust, then drop a little of the
mixture in each and bake.
Lemon cheese cakes, which are sometimes baked in little in-
dividual shells and called "Richmond maids of honor," are made
in the same way as plain cheese cakes, except that the yellow
peel and juice of a lemon is added, with half a cup more of
sugar.
Cheese Cakes.
The cheese cake is a most excellent and common dish of Eng.
lish cookery, but is little known in this country. No one who
has tested its excellence can fail to repeat the trial. To make a
plain cheese cake, line a pie plate with plain crust. The paste
is rolled out very thin, and used like any other pie crust. To
make the filling, mix a teaspoonful of rennet in a quart of new
milk, heated to blood-warmth. When the curds form, drain
them in a bag like ordinary pot cheese, and then beat them in a
bowl as fine as you can; add four eggs, beaten with four table-


PIES
161
spoonfuls of sugar, two heaping tablespoonfuls of creamed but-..
ter, a saltspoonful of salt, a little nutmeg, and, if you wish, a
pinch of the yellow peel of an orange. Pour the mixture into a
lined pie plate, and bake the cake about the same time as a cus-
tard pie. Still another cheese cake is flavored with almonds-a
quarter of a pound of blanched almonds with one or two bitter
almonds being pounded to a smooth paste and added to the
butter, beaten curds and eggs.
Cheese Cakes.
One cupful of sweet milk, one of sour, one of sugar, one
lemon, the yolks of four eggs, a speck of salt. Put all the milk
into a double boiler and cook until it curds, then strain. Rub
the curd through a sieve, beat the sugar and yolks of eggs, add
the rind and juice of the lemon and the curd. Line patty-pans
with puff paste rolled very thin; put a large spoonful of the
mixture in each one and bake from fifteen to twenty minutes.
Do not remove from the pans till cold.
Cheese Cakes.
Take a pan of milk, curdle it with rennet or vinegar (if
vinegar is used, not quite half a cupful), pour the whey off, beat
the curd fine, add a little salt, also a cup of currants, a piece of
butter size of an egg, one cup of sugar, one ounce lemon peel. -
one tablespoonful essence of lemon, four eggs, one tablespoon-
ful of brandy and a little cinnamon. Bake 15 to 20 minutes.
Mince Meat.
One and one-half pounds brown sugar, two pounds beef suet,
two pounds raisins, two pounds currants, eight ounces peel, one-
half ounce mace, one-quarter ounce cloves, one pint brandy, one
tongue. Boil the tongue till tender, skin and chop fine, add all
the other ingredients, mix well, pack tight in jars. When you
use it take equal quantity of fine chopped apple as mince meat.
The above will keep one year or more.
Mince Meat.
One pound raisins, one and a half pounds currants, one
pound meat, one and a half pounds suet, one pound sugar, three
ounces peel, one nutmeg, six apples, two lemons, rind and juice,
one pint brandy.


164
BREAD
1
Bread.
One cup mashed potatoes, one tablespoonful lard or butter,
one teaspoonful sugar, one and one-half teaspoonfuls salt, one
pint potato water, one pint flour, one cup yeast. Mix the mashed
potatoes while hot with the lard, sugar, salt, and the pint of the
warm water the potatoes were boiled in, the flour and yeast all
together. Beat well for five minutes and leave to rise well cov-
ered up. Set this about three in the afternoon (in winter), in
the evening add the flour, gradually beating well till too stiff to
beat longer, then knead till stiff enough. Keep warm all night.
In the morning put into buttered pans, let rise and bake.
Prize Home-made Bread.
Pare six potatoes, boil and mash, add one pint warm water,
pour all on to a quart of flour. Dissolve one yeast cake
in half a cup of lukewarm water, mix with the flour and potatoes,
stir well, set in a warm place all night. In the morning add one
quart of lukewarm water, a good tablespoonful salt, stir in flour
to make a stiff batter, let rise one hour. When light place on
the moulding board and knead fifteen minutes, let rise one hour,
then mould into loaves and place in pans, let rise one hour, place
in a hot oven, bake for one hour at a steady heat. This quantity
makes four loaves.
Quick Bread.
One dozen large potatoes, one and a half yeast cakes
(soaked in a cup of lukewarm water while the potatoes are boil-
ing), three tablespoonfuls salt, three tablespoonfuls sugar, three
tablespoonfuls flour. Put in jar and scald with a pint of boil-
ing water; add potatoes and three quarts more water, add yeast.
This will keep two weeks. Two cups of this for one loaf of
bread; warm it and knead in the flour, let rise and then mould
and put in your pans.
Bread Sticks.
These are made from raised bread dough, to which has been
added the thoroughly beaten white of egg. The proportion is
the white of one egg to a pint of the dough. The addition of
the egg renders the sticks crisp. They are baked in pans made
purposely for them-pans with small troughs in which the
dough is placed.


BREAD
165
Whole Wheat or Graham Bread.
.. One pint milk scalded and cooled, a little salt, two cups
white flour, six cups whole wheat flour, two teaspoonfuls of
sugar, one half yeast cake, or one-half cup of yeast; mix as
ordinary bread. This flour makes a softer dough and does not
require so much kneading. Bake about fifteen minutes longer
than white bread. If you find the dough too moist add a little
more flour.
Entire Wheat Bread.
· Two generous quarts of unsifted flour, one and a half pints
warm water, one tablespoonful of butter, one tablespoonful of
sugar, one-half tablespoonful salt, one-half cake compressed
yeast, or one-half cup home-made yeast. This will make two
loaves of bread and a pan of rolls. Many people confound entire
wheat flour with Graham, but it is very different. Graham is a
course-ground wheat meal; entire wheat flour is the whole wheat
-with the coarse husk discarded, of course-ground to a fine
flour. It gives a brown loaf or roll, but a delicious one-smooth
and fine. After sifting the flour into a bread-bowl, put aside a
cupful for use in kneading the bread later, and put the sugar
and salt with the remainder. If the yeast be compressed, dis-
solve it in a small quantity of water. Pour the remaining water
and the yeast into the bowl, and finally add the butter, some-
what softened by standing in a warm place for awhile. Beat
the dough vigorously with a strong spoon, and when it gets
smooth and light sprinkle a moulding-board with a part of the
flour that was reserved, and turn the dough out upon the board.
Knead until smooth and elastic, say from twenty minutes to half
an hour; then return to the bowl, and after covering first with
a clean towel, and then with a tin or wooden cover, let it rise for
about eight hours. When it has risen, butter lightly two bread-
pans and one roll pan. Make enough rolls to fill the pans, shap-
ing them with the hands; then put the remainder of the dough
on a board and divide it into two loaves. Let the rolls and
loaves rise till they are double their original size; then bake in
a moderate oven-the rolls for half an hour and the bread for
an hour.
Brown Bread.
Wheri making a white bread take batter enough for one loaf
add one tablespoonful of molasses and one of lard beaten in the


166
BREAD
dough for five minutes, then add brown flour a little at a time
until you get it stiff enough, let it rise until quite light and bake
in a moderate oven.
Boston Brown Bread.
Two cups cornmeal, one and one-half cups Graham flour,
one-half cup molasses, one pint sweet milk, one-half teaspoonful
soda, steam three hours.
Brown Loaf.
Two cups sour milk, one half cup molasses, one or two table-
spoonfuls sugar, one teaspoon soda, five cups brown flour, pinch
of salt, and small piece butter, if you choose.
Yeast.
One cupful yeast, one ounce pressed or fresh hops, two
tablespoonfuls sugar, two tablespoonfuls flour, two cupfuls
mashed potatoes, one teaspoonful ginger, one quart water. Put
hops in the water, let it just come to a boil, then pour it through
a strainer over the other ingredients except the yeast, add it
when blood heat.
Yeast.
One handful hops boiled in a bag, five potatoes mashed and
put in when done, three cupfuls of flour, pour the boiling liquid
on and add two tablespoonfuls salt, one ground ginger, two table-
spoonfuls brown sugar.
Dried peach leaves may be used instead of hops.
Yeast.
Boil two ounces of hops in three quarts of water for half
an hour, strain it and let the liquor cool to new milk warmth,
then put in a small handful of salt, and half a pound of sugar;
heap up one pound of good flour with some of the liquor and
then mix all well together. Keep in a warm place and stir fre-
quently until the third day. Then add three pounds of potatoes
boiled and mashed. Next put all through a colander and let
stand until the next day when it will be light and ready for
use. If kept in a cool place will keep for two months.


BREAD
167
Hop Yeast.
Take a handful of hops and boil for twenty minutes in a
quart of water, then strain. Pare six large potatoes and slice
into the hop water, add half small cupful each of salt and sugar
and boil until potatoes are soft, then mash all through a colan-
der and let cool. When cool add two yeast cakes soaked in
water and set in a warm place until well fermented, then bottle
and put away in the cellar. This yeast is warranted never to
sour.


SANDWICHES
Ham Sandwiches.
The bread should be cut into paper slices, and the ham into
the thinnest shavings. After the crust is cut from the end of the
loaf spread the slices with nice fresh butter before cutting. Have
the ham already shaved, and as you cut each slice of bread divide
it in half, sprinkle one-half well with ham on the buttered side,
and place on it evenly the other half of the slice, buttered side
down; press lightly together and lay on a plate. Continue until
you have made all that you want.
The slices of bread may be squared after cutting off the
crust and then divided from corner to corner, making triangles,
or the whole slice sprinkled with ham may be rolled up and tied
with little ribbons. This makes a pretty variety in serving sand-
wiches at an afternoon tea.
Mince Meat Sandwiches.
Take the remains of any kind of cold meat there may be at
hand-beef, mutton, pork, veal, poultry or game-remove every
morsel of skin, bone or gristle, and mince the meat just as finely
as possible; then put it in a basin and add a sufficient quantity
of suitable seasonings. For beef use salt, pepper, mixed mus-
tard and finely-minced celery or cucumber; for mutton, salt,
pepper, mushroom catsup and mixed powdered herbs; for pork,
salt, pepper, finely-minced boiled onion and powdered sage; for
veal, finely-chopped parsley, lemon juice, pounded mace and
salt and pepper; for poultry, same as for veal; and for game,
use salt, cayenne, lemon juice and pounded cloves. Moisten
the mince, if necessary, with a good stock; mix all the ingred-
ients thoroughly; then spread the preparation on slices of thin-
(168) -
.
wt


SANDWICHES
169
ly-cut, buttered bread; cover with more bread, press gently
together, and divide into small, neat-shaped pieces; arrange
these tastefully on a fancy dish; garnish liberally with sprigs
of fresh parsley or nicely-seasoned crisp water-cress, and serve.
Ham sandwiches are very delicious when prepared accord-
ing to either of the above recipes, and they will prove decidedly
more economical than the ordinary ham sandwiches, as mere
scraps of meat cut from the bone will answer the purpose admir-
ably.
Lettuce Sandwiches.
Place some crisp lettuce leaves, spread with a salad dress-
ing (made a little thicker than usual), between slices of bread
and butter, prepared as for ordinary sandwiches.
Nasturtium Sandwiches.
Are a novelty, and have a piquant flavor. The flowers
shredded with the addition of a few of the tender seeds, placed
between slices of buttered bread, make a dainty sandwich.
Devonshire Cream Sandwiches.
For those who do not relish meat, spread Devonshire cream
on thin slices of buttered bread, then with strawberry or any
other jam, and press together.
Date Sandwiches.
Butter thin, even slices from a loaf that has been baked
twenty-four hours. Spread with dates, stoned and cut fine, and
fashion into sandwiches in the usual manner. For afternoon tea,
the bread may be fresh baked and so thinly cut with a sharp
knife that the sandwiches can be rolled and each one tied with a
ribbon. All crusts removed.
Cucumber Sandwiches.
Cut the cucumber in thin slices and lay it between slices of
bread and butter, pepper and salt them. · The bread must be
cut very thin, and the crust cut off, and make them very small.


170
SANDWICHES
Rolled Bread and Butter.
The bread required for this purpose must not be more than
twenty-four hours old, and it must be of a spongy, elastic char-
acter. The loaves may be baked either round or square, but to
be really nice they should not measure more than five and a half
inches in diameter. Cut the slices just as thin as it is possible
to cut bread, using a very sharp knife for the purpose so as to
cut smoothly, and remember to butter them previous to cut-
ting. Remove the crust-unless it is exceeding soft and thin-
and roll each slice up lightly in bolster form, handling it very
gently, yet firmly, and just pressing it sufficiently to make the
folds adhere. The rolls should be arranged in pyramidal form
on a pretty lace dish paper, and be garnished round the base
with tiny tufts of fresh, green parsley. For light luncheons and
suppers too, it is frequently served, the bread being spread with
some savory butter, shrimp, sardine, anchovy, etc., instead of
just the ordinary. The outside of the rolls should then he
sprinkled lightly with finely-minced parsley and lobster coral,
or very bright red crumbs, and should be dished un tastefnlly
on a flat bed of crisp, well-seasoned water-cress—the latter, of
course, to be eaten with the bread, if desired.
.


MUFFINS
“How he would chirp and expand over a muffin." .
- Charles Lamb.
it is first split and do baked in a ring. This leay
A Few Breakfast Muffins.
With little doubt the most delicious of all breakfast muffins
is the old-time English muffin, which is never eaten in perfec-
tion except fresh from the toasting fork, the English cook never
thinking it possible to serve this favorite breakfast dish unless
it is first split and toasted by the fire. They are really a bread
dough, well floured, baked in a ring on a slow griddle, then
turned and baked on the other side. This leaves the centre
hardly done, and the muffin is split and toasted on the inside.
Served with coffee they are peculiarly sweet. In this country a
muffin usually means a cake baked in moulds in the oven.
Yeast Muffins.
To make these muffins stir a pint of warm milk into a quart
of flour. Add a tablespoonful of butter melted in a little of the
milk, reserved for the purpose. Add two beaten eggs, half a
cupful of yeast and an even teaspoonful of salt. Stir the bat-
ter vigorously, beating till it blisters, and let it rise over night;
then pour it in deep muffin cups, filling each one half full.
When the batter rises to the top of the muffin cups, then they are
ready to put in the oven. Bake them twenty-five minutes.
Sally Lunn.
One pint milk, two eggs, half cupful butter, half cupful
yeast, one cupful sugar, a little salt. Warm the milk and in it
let the butter melt, add to these the well-beaten eggs, salt,
yeast, sufficient flour to make a stiff batter. Let rise over night,
(171)


BUNS
Soft Buns.
Scald one of salt, äix a spon
Scald one pint of milk, when cool enough add one small
teaspoonful of salt, a tablespoonful of sugar and a good
half of a yeast cake. Mix a sponge as you would for bread, let
it rise over night, in the morning add one-half cup of melted
butter and half a cup of white sugar. Knead quite soft and let
rise again, then roll out and put in the tins, let them rise pretty
light and bake in a moderate oven.
Buns.
Buns made of bread dough. When putting the bread into
the pans, leave out what is required for buns. Flour the board
and roll out, spread over it one tablespoonful of butter and one
of white sugar, fold over twice, flour the board and roll out
again and spread over it the white of one egg well beaten, fold
it over and roll it all up and put it in a cool place to rise, then
roll out and bake in a hot oven. Before putting into the oven
brush over the tops with a little sugar and water.
(173)


ROLLS
Breakfast Rolls.
One quart of sweet milk, two tablespoonfuls melted butter, .
two eggs, one cupful sugar, half yeast cake. Mix milk, butter,
yeast cake and enough flour to make a stiff batter; when light
add the beaten eggs and sugar, enough flour to prevent dough
sticking to board, knead, let rise two hours, roll out, cut with
biscuit cutter, let rise one hour and bake half an hour in hot
oven.
French Rolls.
One pint new milk, three parts of one cup of butter, one
tablespoonful salt, flour enough to make a batter, one-half cup
of yeast. Let it rise like bread.
French Rolls.
One pint new milk, two tablespoonfuls sugar, one tablespoon-
ful butter, one teaspoonful salt. Boil these together at noon;
when lukewarm add flour to make a batter as for pancakes, one-
half cup yeast. At night stir in more flour. Next morning
make into a dough and knead well. When very light knead
again. Roll out and cut with a tumbler; fold them together and
when light, bake.
Coffee Cake.
Three coffee-cupfuls milk slightly warm, one coffee-cupful
butter, melt the butter in the milk, one coffee-cupful sugar, two
(174)


ROLLS
175
cakes yeast, one teacupful stoned raisins. Make a sponge in the
evening, let it rise over night; in the morning stiffen with flour .
and knead about half an hour. When risen again roll out an
inch thick and put in pans, then when light melt butter and ?
thicken with flour and spread on cakes. Bake. Before serving
sprinkle with cinnamon and sugar.
Keeping Dough.
It is not generally known that the dough of raised biscuits
or rolls can be kept several days well covered in an earthen
bowl in the refrigerator, so that fresh biscuits or rolls can be
made from it on several successive mornings.



BISCUITS
Pop Overs.
Two cupfuls of flour, one cupful of sweet milk, two eggs,
two large tablespoonfuls of butter, two large tablespoonfuls of
sugar, three teaspoonfuls baking powder and a little salt. Cook
in a quick oven.
Drop Tea Cakes.
Six cupfuls of flour, one cupful sugar, one cupful butter,
one cupful lard, one cupful currants, one egg beaten, pinch of
salt, three teaspoonfuls baking powder. Mix all together with
milk enough to make a stiff batter and drop into buttered pan
and bake in hot oven. One half this quantity is enough for a
small family.
Graham Gems.
Two cupfuls Graham flour, one cupful white flour, one cup-
ful sweet milk, two tablespoonfuls butter, one tablespoonful
sigar. three teaspoonfuls baking powder, one egg, a little salt.
Beat butter and sugar together, then add the egg. Bake about
half an hour in a moderate oven.
Farina Gems.
Two teacupfuls farina, two tablespoonfuls white flour, two
and a half teaspoonfuls baking powder, a large tablespoonful
cream, one cupful sweet milk, a little salt. Bake in gem pans
in a very hot oven.
Gems.
Four teaspoonfuls sugar, two of lard, one egg well beaten,
one and a half cupfuls milk, a little salt, two teaspoonfuls of
baking powder, mixed with sufficient flour to stiffen.
(176)


BISCUITS
177
:
:
Cornmeal Cake.
One and a half cupfuls cornmeal, one and a half cupfuls of
flour, one half cupful brown sugar, three eggs, three tablespoon-
fuls butter, three teaspoonfuls baking powder, melt the butter,
mix all together, add enough water to make the batter as thick
as sponge cake. Bake in a hot oven.
Cornmeal Cake.
. One cupful cornmeal, one cupful flour, one-quarter cupful
butter, one-half cupful sugar, one-half cupful milk, two eggs,
three teaspoonfuls of baking powder. Bake in a pop-over
pan, or as ordinary Johnny cake in a hot oven...
Tea Biscuits.
Measure out four cupfuls of patent process flour, put in a
sieve, add to the flour an even teaspoonful of soda and two tea-
spoonfuls of cream tartar and sift the whole through the sieve
twice. Rub through the dry ingredients a large tablespoonful
of butter. Rub butter thoroughly through the flour. The longer
the shortening is mixed the more delicate the biscuit. Mix into
the flour and butter just enough sweet milk to make a batter as
stiff as it can be stirred. It must be almost a dough, yet not
drv. The longer the soda and cream tartar are mixed through
the flour the better the biscuit will be. Bake twenty minutes
in a hot oven.
Hot Biscuits.
Four cups flour or about one quart, two scant tablespoon-
fuls lard, one teaspoonful salt, three teaspoonfuls baking
powder, milk. Sift baking powder with the flour. rub the
shortening well into the flour and add milk enough to make soft
dough.
Light Tea Biscuit.
Three pints flour, one pint sweet milk, one-quarter pound
butter, three teaspoonfuls cream tartar, one and one-half soda.
Dissolve the soda in the milk, put cream tartar in the flour, add
butter and milk last, roll, cut into cakes and bake in a quick
oven.


178
BISCUITS
Drop Brown Biscuit.
Small piece of lard, one large cupful white flour, one small
cupful brown flour, two small teaspoonfuls cream tartar, one
small teaspoonful soda, a little salt, half pint milk. Mix soda
and cream tartar into brown and white flour, rub a small piece
of lard into it and add half pint milk. Drop on a pan and bake
quickly in a réal hot oven. Makes one dozen biscuits.
Graham Biscuits.
One quart Graham flour, three tablespoonfuls of butter rub-
bed in flour, pinch of salt, cupful moist sugar, one scant tea-
spoonful of soda beaten in sour milk, and sour milk enough to
make a stiff dough. Roll out very thin and square same as a
soda cracker. Mark them and bake in a good oven.
Ginger Biscuits.
One cup molasses, one of brown sugar, three-quarters cup of
butter and lard mixed, one tablespoonful of baking soda, one of
vinegar, two beaten eggs, one teaspoonful of cinnamon, one of
ginger and one of nutmeg, a little salt, flour enough to make a
stiff batter. Roll out and bake in a brisk oven.
Baking Powder.
Half pound cream tartar, one-quarter pound soda. Roll
smoothly, sift several times. Use three teaspoonfuls for four
cups of flour, and one and a half small teaspoonfuls for any
ordinary-sized cake.


SCONES
"Wha. in his wae days,
Were loyal to Charlie
Wha but the lads wi'.
The Bannocks o' barley g'
-Burns.
Soda Scones.
Into two cupfuls of flour and a pinch of salt rub a piece of
butter the size of a walnut, one teaspoonful soda, and one and
one-half cream of tartar if the milk is sweet, and if sour use
very little cream of tartar. After all is well mixed put in
enough milk to make a stiff dough, stiff enough not to require
any more flour but just what will keen it from sticking to the
board. Bake on a moderately hot griddle. When done set on
edge in a dish and roll in a damp cloth.
Scotch Scones.
One quart flour, one teaspoonful of soda, one-half teaspoon-
ful of cream of tartar, a little salt, sour milk enough to make a
soft dough. Roll out half an inch thick and bake on top of the
stove.
i
Highland Scones.
One pound flour, three ounces butter, hot milk sufficient to
make a dough, two eggs. Mix the flour and butter together,
then make into a dough with the milk and eggs, handle quickly, - -
roll out and cut in any shape or size required. Bake on a grid. ;
dle or thick-bottomed frying-pan. Serve hot.
(179)


180
SCONES
-
Ulce
Scones.
Two pounds of flour, one teaspoonful of salt, one-half ounce
of soda, one ounce cream tartar, enough buttermilk to make
rather soft. Mix with knife; do not knead, but have flour on
the board ; then put the dough out on it. Lightly part and shape
in round pieces as big as a breakfast plate. Cut in four, then
bake in a quick oven. When done brush with butter on the top,
and cover with a cloth. Do not have too close or they sweat.
We ready a ho puttermilk, beur, sugar, soda
Dropped Scones.
Take three cups of flour, with one good rounded teaspoonful
of soda sifted through twice with the flour; add a tablespoonful
of butter, two cups of buttermilk, a little salt; make a rather
stiff batter; take off a small piece at a time and shape with the
hand on the bake-board. Bake like other scones.
Dropped Scones.
One cupful flour, one cupful buttermilk, two teaspoonfuls
brown sugar, three-quarters teaspoonful soda, one-quarter tea-
spoonful tartaric acid. Mix in a basin the flour, sugar, soda,
tartaric acid, add gradually the buttermilk, beating it well for
a few minutes. Have ready a hot griddle, which rub over with
a piece of suet or rind of bacon. Put the mixture out in spoon-
fuls, taking care they are neat round shapes. When the scones
are covered with bubbles on the top, turn them over. When
they are a light brown color on both sides they are ready; should
not be turned twice.
Potato Scones.
Use any quantity of potatoes and nearly the same quantity
of flour and a pinch of salt. Wet the flour with thoroughly
boiling water till stiff. Keep stirring till well mixed, then add
the potatoes and work together till all is mixed in. Add no
more flour but what will keep them from sticking on the board.
Roll out quite thin and bake on a hot griddle, but be careful not
to scorch. When done spread all out on a damp cloth till cool,
then cover.
Potato Scones.
Take one tablespoonful of well mashed potatoes and work
into it a small handful of flour until it feels firm and sticks well
they appered with they are hacon. Put idle, whichting i


SCONES
181
together. 'Roll this out to a thin round scone, cut in quarters,
and put on a hot griddle; bake for a few minutes; turn over and
bake for one or two minutes on the other side, then pile them
together before quite cold; can be eaten either hot or cold.
Oaimeal Cake.
Two cupfuls flour, two cupfuls of oatmeal, one cupful of
sugar, one cupful of lard, half cupful of hot water, two tea-
spoonfuls of baking powder. Roll them, cut in small squares
and bake.
Oat Cake.
Five cupfuls meal, one and a half cupfuls flour, half cupful
butter, one and a half cupfuls of milk, one and a half teaspoon-
fuls soda, one teaspoonful sugar, salt. Roll out thin with mixed
flour and meal.
Oat Cake.
Wet a cupful of fine oatmeal in a small tablespoonful of
roast beef dripping (dripping is better than butter for it makes
them crisp) and a very little soda with boiling water until quite
stiff. Roll out quickly till very thin, then dust with meal; sweep
the meal off again and put on a very hot griddle. Bake on one
side only, then rub over with meal again and sweep it off and
toast before the fire the side which was not on the griddle. Keep
in a dry place and when going to use put in the oven for a few
minutes to make them crisp, then set on the edge to let the steam
escape. They are much better done on the griddle than in the
oven.
Oat Cakes.
Four cups fine oatmeal, two cups flour, one-half cup white
sugar, three-quarters cup butter, one and a half cups butter-
milk, one teaspoonful soda, a little salt. Mix soft and roll out
about one-half inch thick. Bake in a moderate oven.
Oatmeal Ginger Cakes.
One cupful butter, one cupful milk, one cupful molasses, one
cupful sugar, one cupful oatmeal, three cupfuls flour, two eggs,
one teaspoonful soda, two teaspoonfuls ginger. Drop a spoon-
ful on buttered tins. Bake in a moderate oven.


SCONES
183
Breakfast Cakes.
One pint milk, three eggs, two teaspoonfuls cream tartar,
one teaspoonful soda, one teaspoonful salt, flour. Mix these in
· the flour enough to roll out thinly, cut in squares, fry quickly
in hot lard like doughnuts. To be eaten while hot with butter.
Sweet Pancake.
A very delicious sweet pancake is made by taking one pint of
sweet milk, four eggs, two tablespoonfuls of powdered sugar,
two tablespoonfuls of melted butter, one teaspoonful of baking
powder, and flour enough to make a moderately thin batter.
Beat the eggs, whites and yolks separately, until well frothed,
stir the butter, sugar and one cupful of flour into which the
baking powder has been mixed into the yolks, then add the milk.
If needed add more flour. Bake in small cakes, butter each one
as it comes from the fire, place four in a pile, with very thin
layers of any kind of sweet jelly between and powdered sugar
over the top. They should be baked very thin and four served
to each person.
Rice Griddle Cakes.
One and a half pints cold boiled rice, one quart sour milk,
one quart of flour, soda, two eggs, salt to taste. Soak the
rice an hour in warm water enough to cover it. Mash the rice
well, and make a batter, just before using it, with the milk,
flour, salt, eggs, well beaten. The batter ought to be moder-
ately thick. Stir in a teaspoonful of soda, just before frying.
Fine batter cakes may be made of stale light bread; trim off
the crust, soak the bread, and make it by the above recipe.


.
.'
,
WAFFLES
The waffle-iron is sold everywhere; by an improvement the
old long-handled irons are succeeded by the irons that fit into
the stove holes of the range and are whirled over without lifting
the iron. There is an art in heating waffle-irons that is neces-
sary to success. Heat the iron on both sides; then grease them.
They should steam like a hot griddle. Shut them; let them
become a little hotter; then fill the iron, and instantly reverse
them, bringing the side next the fire on top. As soon as the
cake is well browned, remove it to a plate and butter it lightly.
It requires a hot fire and some patience to bake a quantity of
waffles successfully, but the process of baking gives them a
delicacy and superiority of flavor unlike any griddle cakes,
though made of the same batter. Almost any batter used for
griddle cakes made of wheat or Indian flour is suitable for
waffles.
Waffles.
For raised waffles mix one quart of milk gradually into a
quart of flour, add one-half cupful melted butter, one teaspoon-
ful of salt and one tablespoonful of sugar. Finally add one-
half cupful of good home-made yeast. Let this mixture rise
over night, and in the morning stir in two eggs. Let the batter
rise half an hour longer and bake the waffles in very hot waffle-
irons. Serve them with new maple syrup. Indian waffles,
hominy waffles, and waffles of rice are among other possibilities
of this delicious cake.
Made Syrup for Pancakes.
The purest and richest syrup is made by dissolving sugar
in the proportion of three pounds of sugar to one pint of water.
Many persons prefer the flavor of syrup made of Orleans sugar
to that made of the white.
(184)


FRITTERS
Fritters.
A well made fritter is really one of the most delicious of
simple small dishes. It may be served with a mince of meat for
breakfast, or as a sweet dish with fruit for dessert, or as an
entree with meat. Oranges, apples and bananas are all excellent
served in a fritter batter.
Apple Fritters.
Make a batter not very stiff with one quart of milk, three
eggs and flour to bring it to the right consistency. Pare and
core a dozen large apples, chop them to about the size of small
peas and mix them well in the batter. Add one teaspoonful
cream of tartar and half a teaspoonful of soda. Fry in lard
and serve with powdered sugar.
Peach Fritters.
Peel a dozen peaches and cut them in half, removing the
stones. Sprinkle them with sugar and have ready at once a bat-
ter made by mixing a cupful of flour, a half teaspoonful of salt,
a teaspoonful of sugar and a yellow rind of a lemon grated,
and adding a half cupful of milk and the beaten yolks and
whites of two eggs beaten well, finally add a tablespoonful of
sweet olive oil or melted butter. Beat the batter unmercifully
and dip each half of peach in the batter so as to completely cover
it. Fry the peach fritters five or six minutes, or till a fine
brown, and are tender through. Sprinkle them lightly with
powdered sugar after steaming, and serve hot.
(185)


FRITTERS
187
Vanities.
Two eggs, a pinch of salt, half teaspoonful rosewater. Beat
the eggs, stir in salt and rosewater, add flour until thick enough
to roll out and cut with a cake-cutter, fry quickly in hot lard,
sift powdered sugar on them while hot, and when cool put a
teaspoonful of jelly in the centre of each one. Nice for tea or
dessert. They can be made without rosewater, as large as a fry-
ing-pan, piled on each other with butter and sugar on them.
:
or
Elderberik, Aour enorake elde
Elderberry Blossom Cake.
Three eggs, one pint milk, flour enough to make a batter (as
for apple fritters); a pinch of salt. Take elderberry blossoms,
pick them carefully over to free from leaves and insects, dip
the bunches into the batter and fry in lard. Before turning cut
off the stems with a pair of scissors. If the bunches are too
large divide them. Strew them with sugar and cinnamon and
eat with cream. To be eaten hot.
Cherry Cakes.
Three eggs, one cupful white wine, one cupful water, one
spoonful butter, melted, a spoonful or more of sugar, a little
cinnamon, flour enough to make a batter. Take nice, ripe cher-
ries, tie five or six in a bunch, dip in the batter and fry in lard.
Strew with sugar and cinnamon, send to table hot. To be eaten
with cream.
Rose Tart Shells.
Whites of two eggs, one-half cupful sweet milk, lard half
the size of an egg, a pinch of salt, flour enough to roll out. Roll
very thin, cut with cake-cutter. Put three layers together, wet
centre of each layer with white of egg, notch each layer in six
places from outside to centre with a knife. Hold three layers
together with a fork and cook in boiling lard until a delicate
brown. Fill centre of rose with jelly.


CAKES
“However good, however had, depends on how you make it.",
;
fou better oney any mustsalt with
If a cake cracks open when baking, it is either because the
oven is too hot and cooks the outside before the inside is heated,
or else the cake was made too stiff.
To prevent layer cake from sticking, grease the tins and dust
in a little flour.
Scald the bowl in which the butter and sugar are to be
creamed for cake; the hot dish heats the butter so that it will
blend much easier with the sugar.
Never mix butter and sugar in a tin. Keep the barrel of
flour in a warm place. If eggs for cake are not quite fresh, and
no better ones can be obtained, a couple of drops of ammonia
will take away any musty taste.
Putting a pinch of salt with your whites makes them beat
more easily.
MEASURING CUPS AND SPOONS.—Considerable confusion fre-
quently arises from the use of the terms cup and spoon in
recipes. Now, as a matter of fact, the day is not long enough
to weigh out all the ingredients in all the recipes used by a
cook. Nor is there any necessity for this, providing an exact
measuring cup and tablespoon is kept for the purpose. The
regulation cup measures just half a pint, and is made of tin.
These cups are marked off by lines for quarter, half and three-
quarter measure.
EQUIVALENT IN WEIGHT FOR MEASURES.—The spices are all
ground:
Ginger-One heaping teaspoonful, 14 ounce.
Cinnamon-One heaping teaspoonful, 1/4 ounce.
To keep fruit cake from burning when baking place the cake on a pan
of ashes. It requires a slow oven.
(188)


CAKES
189
.
Allspice-One heaping teaspoonful, generous measure, 14
ounce.
Cloves—One teaspoonful, slightly heaped, 1/4 ounce.
Mace-One heaping teaspoonful, 14 ounce.
Nutmeg-Five equal one ounce.
Salt-One teaspoonful, 14 ounce.
Cream of Tartar-Two teaspoonfuls, slightly heaped, 14
ounce.
Soda—One teaspoonful, slightly heaped, 14 ounce.
Baking powder-One heaping teaspoonful, 14 ounce.
Butter-One rounding tablespoonful, 1/2 ounce.
Bread crumbs grated-One cupful, two ounces.
Stemmed raisins—One cupful, six ounces.
Currants, cleaned—One cupful, six ounces.
Indian meal-One cupful, six ounces.
Pastry flour-One cupful, four ounces.
New Process flour-One scant cupful, four ounces.
Butter-One solidly-packed cupful, nine ounces.
Sugar-One cupful, granulated, eight ounces.
Liquids-One cupful of ordinary liquid, eight ounces.
The cups used in these estimates hold half a pint, old
measure. A gill is half a cup.
Cake Making.
Never undertake cake unless you are willing to give the
business the amount of time and labor needed to make it well.
Materials tossed together “any how” may, once in a great while,
come out right.
Before breaking an egg, or putting butter and sugar to-
gether, collect all your ingredients. Sift the flour and arrange
close to your hand the bowls, egg-beater, cake-mould, ready but-
tered, etc.
Begin by putting the measured sugar into a bowl and work-
ing the butter into it with a wooden spoon. Rub and stir until
the mixture is as smooth and light as cream. Indeed, this pro-
cess is called “creaming.”
Now, beat the yolks of your eggs light and thick in another
bowl; wash the egg-beater well, wipe dry and let it get cold
before whipping the whites to a standing heap in a third vessel.
Keep the eggs cool before and while you beat them. Add the


190
CAKES
yolks to the creamed butter and sugar, beating hard one minute;
put in the milk when milk is used, the spices and flavoring;
whip in the whites, and lastly, the sifted and prepared flour.
Beat from the bottom of the mixing-bowl with a wooden
spoon, bringing it up full and high with each stroke, and as
soon as the ingredients are fairly and smoothly mixed, stop
beating or your cake will be tough.
Should the dough or batter rise very fast lay white paper
over the top, that this may not harden into a crust before the
middle is done. To ascertain whether the cake is ready to leave
the oven, thrust a clean straw into the thickest part. If it
comes out clean, take out the tins and set them gently on a table
or shelf to cool before turning them upside down on a clean, dry
cloth or dish.
One of the most difficult parts of cake making is the baking.
Do not mix your cake until your oven is ready. A pan of hot
water in the oven will prevent a cake from burning.
Christmas Cake.
One pound butter, one pound sugar, one pound flour, two
pounds currants, two pounds raisins, one-half pound citron,
eight eggs, one-half cup molasses, one teaspoonful soda dis-
solved in the molasses, two teaspoonfuls each of nutmeg, mace
and cinnamon, one-half cup of brandy, one pound figs. Mix
butter and sugar to a cream, then add eggs slowly, then the
molasses and brandy, then flour, and last of all fruit.
Fruit Cake.
Two pounds raisins, two pounds currants, one ounce mixed
spice, one pound flour, one pound brown sugar, one pound but-
ter, one dozen eggs, one tumbler brandy or whiskey, two nut-
megs, half teaspoonful of soda. Bake three hours. Instead of
the two nutmegs and one ounce mixed spices, one tablespoonful
cinnamon may be used.
Plum Cake.
One pound flour, one pound raisins stoņed and pulled to
pieces, one pound currants, three-fourths pound brown sugar,
fourteen ounces butter, one-half pound each, lemon, citron,
orange peel; one pound almonds cut in pieces and mixed with


192
CAKES
Light Fruit Cake.
Five eggs, one pound light brown sugar, one-third pound but-
ter, one-half pound lemon and orange peel (mixed), one and a
quarter pounds flour, one teaspoonful soda, one pound raisins
(if wanted). Put raisins and peel in after the flour.
**
Light Fruit Cake.
Three-quarters cup of butter (and a little more), one cup-
ful of sugar, two and a half cupfuls flour, one-half cup sweet
milk, three eggs, one-half pound seedless raisins, one teaspoonful
of cream of tartar, one-half teaspoonful of soda. Bake in a
moderate oven about fifty minutes.
Elsie's Cake.
One pound almonds, one pound orange or citron peel, one
and a half pounds pulverized sugar, one pound butter, nine eggs,
half small bottle essence cinnamon, one pound flour.
White Fruit Cake.
One cupful butter, two cupfuls sugar, one cupful sweet milk,
two and a half cupfuls flour, seven eggs (whites only), one
pound seeded raisins, one pound blanched almonds, one pound
dates, one-quarter pound citron. Fruit all to be chopped fine
and added last. Bake slowly until done. Three teaspoonfuls of
baking powder.
Pound Cake.
One pound butter, one pound white sugar, one and one-
quarter pounds flour, one pound currants, two ounces orange
peel, nine eggs, one ounce citron peel, one ounce almonds, sliced
and blanched, cream butter and sugar. Beat eggs separately.
Flour the fruit. Bake in two bread pans from one to two hours.
ke in two and sugar. punce almond orange
New Year's Pound Cake.
One pound butter, one pound sugar rubbed to a cream, one
dozen eggs beaten and added, one-half pound of mixed peel,
one-half pound blanched almonds, one and one-quarter pounds
flour, two teaspoonfuls of baking powder. "


194
CAKES
and sugar together, add flour and seasoning, knead on a board
until the dough is quite elastic, roll out about an inch thick,
cut into small pieces, prick with a fork, and bake in a slow
oven. It will take about half an hour to bake.
Shortbread.
Two pounds of flour (sifted), one-half pound of butter, one-
half pound of lard, one teacupful of icing sugar. Mix the flour
and sugar, and have the butter and lard soft, but not melted,
and knead it into the flour and sugar, keeping a little flour to
roll it out with. Roll out on floured paper about half an inch
thick.
Shortcake.
Beat one pound of butter to a cream, gradually dredge in
two pounds flour, and add one-quarter pound of pounded loaf
sugar. Work the paste till it is quite smooth, and divide it into
six pieces. Put each piece or cake on a separate piece of paper.
Roll the paste out square, about an inch thick. Bake from
twenty to thirty minutes.
If shortbread is worked too long it becomes greasy; as soon
as it will roll out is long enough, from twenty to twenty-five
minutes. Some people think it an improvement to put it out in
the cold for a short time as they do with puff paste.
Pork Cake.
Chop very fine one-half pound of fat pork, pour on it one
pint of boiling water, one teacupful of molasses and two cups of
sugar, one pound currants and raisins, one teaspoonful of soda
and one of cinnamon. Stir thick as pound cake with flour, and
bake.
Spice Cake.
One cup butter, one and one-half cups brown sugar, one cup
of sweet milk, three eggs, three teaspoonfuls cinnamon, one tea-
spoonful cloves, one nutmeg, two and one-quarter cupfuls flour,
one teaspoonful soda in the milk, one teaspoonful cream tartar
in flour, one cupful chopped raisins. Bake one hour.


196
CAKES
Raisin Layer Cake.
One cupful brown sugar, half cupful butter, three eggs,
half cupful sour milk, one and a half cupfuls flour, spices to
taste, one teaspoonful soda, two cupfuls chopped raisins. Bake
in layers.
Jelly Cake.
One cupful sugar, quarter cupful butter, one cupful flour,
four eggs, whites and yolks beaten separately, one teaspoonful
soda, two teaspoonfuls cream of tartar. Mix the soda and cream
of tartar thoroughly in the flour. Flavor with lemon extract.
Jelly Cake.
One small cup sugar, two eggs, butter the size of an egg, half
cupful sweet milk, one and a half cupfuls flour, two teaspoonfuls
baking powder. Beat sugar and butter together to a cream, add
the other ingredients, having the baking powder well gifted
through the flour. Beat all together briskly for two or three
minutes. Bake quickly.
Rolled Jelly Cake.
Three eggs, one cup sugar, one and one-half teaspoonfuls
baking powder, one cup flour. Bake in a shallow pan. Spread
with jelly while warm and roll.
Park Street Cake.
Two cupfuls sugar, one cupful milk, three cupfuls flour, one-
half cupful butter, four eggs. Cream butter and sugar; add
the beaten yolks of the eggs, then add milk, then the flour, then
the beaten whites of eggs, last one teaspoonful soda, two of
cream tartar dissolved in a little milk,
- . Chocolate Cake.
One small half cup butter (creamed), one cup sugar, two
eggs, whites and yolks whisked separately, one-half cup sweet
milk, two cups flour mixed with two teaspoonfuls baking powder.
Boil together one-half cup of grated chocolate, one-half cup
sweet milk, one-half cup sugar, yolk of one egg, one teaspoonful
vanilla. When cool add with the dough, bake in three jelly
tins and put white icing between and on top.


CA
CAKES
. Chocolate Cake.
One and one-half cups sugar, piece butter size of an egg,
one cup milk, two eggs, two cups flour. Beat butter to a cream,
add yolks of the eggs, beat whites to a froth, then add sugar,
then flour and milk last. Frosting: six tablespoonfuls chocolate
grated, four tablespoonfuls confectioners' sugar, enough boiling
water to make thick paste. Spread between layers and on top
of cake.
Chocolate Cake.
One and one-half strips of chocolate, one cup of milk, one
cup of sugar, two cups of flour, yolks of two eggs, two small
tablespoonfuls butter, two teaspoonfuls of baking powder, one
teaspoonful vanilla. Boil the chocolate in the milk for a few
minutes, stir, add the yolks well beaten, stir till thick, then add
sugar and the other half-cup of milk and other ingredients
mentioned. Either bake as layer cake with icing between, or
in one large cake with icing on top.
ICING FOR CHOCOLATE CAKE.—Three tablespoonfuls of milk,
one-half cupful granulated sugar. Boil together for a few
minutes or until it strings from the spoon. Take off the fire,
flavor with vanilla and stir till cool before putting on the cake.
Delicious Chocolate Cake.
Whites of eight eggs, two cupfuls sugar, one cupful butter,
three cupfuls flour, one cupful sweet milk, three teaspoonfuls
baking powder. Beat the butter to a cream, stir in the sugar
and beat until light, add the milk, then the flour and beaten
whites; when well beaten divide into equal parts, and into half
grate a cake of sweet chocolate. Bake in layers spread with
custard and alternate the white and dark cake.
Custard of the cake.-Add a tablespoonful of butter to one
pint of milk and let it come to a boil, stir in two eggs beaten
with one cupful of sugar, add two teaspoonfuls of corn starch
dissolved in a little milk.
Chocolate Marble Cake.
One and a half cupfuls sugar, half cupful butter, half cup-
ful milk, two and a half cupfuls flour, one egg, one teaspoonful
cream tartar, half teaspoonful soda, flavor with vanilla. When


198
CAKES
well mixed take half of it in another dish and stir into it one
square of melted chocolate, have your tins ready and put in a
spoonful of light and dark alternately.
The Princess May Chocolate Cake.
One cup brown sugar, one-half cup butter (scant), three
eggs (yolks only), one-half cup sour milk, two and a half cups
of flour, one teaspoonful soda, one of cream tartar. Second part
-One cup brown sugar, one cup grated chocolate. Dissolve on
stove, but do not let boil; add to the first part. It is intended
to be made in two layers and white icing put between, as well
as icing on top. You must take a little care and not get it too
stiff.
Cocoanut Cake.
One cupful butter, three cupfuls sugar, three cupfuls flour,
half cupful sweet milk, ten eggs, whites, well beaten, three tea-
spoonfuls baking powder.. Beat butter and sugar to a cream,
add flour, milk and baking powder. Bake in a moderate oven in
pans one inch decp. Make three cakes.
ICING.—Three eggs, one pound of sugar, one cocoanut grated.
Beat eggs to stiff froth, then add sugar and lemon juice. Put
cake on a stand, while warm spread on the icing, then sprinkle
thick with cocoanut, lay on another cake and do the same, at
the last spread icing all over and then cocoanut.
Cocoanut Cake.
Two tablespoonfuls butter, one cupful sugar, one cupful milk,
two and one-half cupfuls of flour, two teaspoonfuls of corn
starch, two teaspoonfuls of baking powder, three eggs, keeping
out the whites of two for frosting. If you use fresh cocoanut
take half of the cocoa milk and fill up cup with milk. Bake in
three layers and color centre one with one-half teaspoonful fruit
coloring. Take balance of cocoa milk, sweeten and thicken with
a little corn starch, beat the whites of the eggs, add one-half
cup sugar and spread all over the cake, then sprinkle with the
grated cocoanut and a little sugar.
• Cream Cake.
Two eggs, one cupful sugar, one cupful of cream, two cup-
fuls of flour, one teaspoonful cream of tartar, one teaspoonful
of soda.


CAKES
199
Cream Cake.
One large tablespoonful butter, three eggs, one and one-half
cupfuls of flour, one cupful of sugar, three tablespoonfuls of
water, one small teaspoonful cream tartar, one-half small tea-
spoonful soda.
CREAM.—One pint of milk, one egg, one and one-half table-
spoonfuls corn starch, two tablespoonfuls of sugar. Flavor
when cool and put between cakes.
teaspoonful creamgar, three tahi and one-half
French Cream Cake.
CAKE.—Three eggs, one cupful white sugar, one and a half
cupfuls flour, one and a half teaspoonfuls baking powder in the
flour, two tablespoonfuls cold water. Bake in a quick oven.
Split the cake while warm and spread with cream.
FOR THE CREAM.-Boil nearly one-half pint of sweet milk,
beat one egg with a scant half cupful of sugar and one table-
spoonful of corn starch; when the milk is nearly boiled, stir in
the remainder, add a small piece of butter, flavor to taste.
ter, half teasping powd hip one ca sugar, ched.
Almond Cream Cake.
Two cupfuls of pulverized sugar; one-quarter cupful of but-
ter, one cupful of sweet milk, whites of four eggs beaten light,
one-half teaspoonful of vanilla, three cupfuls of flour, three tea-
spoonfuls baking powder.
FOR THE CREAM.—Whip one cupful cream, stir gradually into
it one-half cupful of pulverized sugar, a few drops of vanilla,
one pound of almonds chopped and blanched.
.. Chantilly Cake.
Take a round, high sponge cake and scoop out the inside with
a spoon, being careful not to make a hole through; put it on
the dish it is to be sent to the table on; pour about a cupful of
home-made wine (it is good without) in the cake and on the edge,
as it will run down the inside. When the wine is all soaked up,
pour a good custard into the cake. Have some blanched almonds
cut in quarters length-ways, stick them round the edge, about
three rows. Whip some cream and pour on the top. This is a
very pretty and delicious cake, and looks nice decorated with
smilax or any ripe fruit.


200
CAKES
Orange Cake.
Four eggs, one cupful sugar, one cupful flour, one teaspoon-
ful baking powder. Beat eggs and sugar together twenty min-
utes, add slowly flour and baking powder.
ORANGE FILLING.-One small tablespoonful corn starch, one
cupful sugar, one orange Wet corn starch with a very little
cold water and pour on enough boiling water to thicken, add
juice and half the grated rind of orange; let boil about ten min-
utes; put the other half grated rind in icing for cake. This cake
without filling makes a good sponge cake.
Orange Cake.
Five eggs (saving two whites for icing), two cups sugar,
juice of one and a half oranges, one-half cup cold water, two
cups flour, two teaspoonfuls baking powder. Mix in order given.
This makes four layers. .
FILLING.–Grated rind of one orange and juice of one-half,
two cups powdered sugar. Beat egg a little, then add sugar and
orange juice gradually.
Orange Cake.
Five eggs, three cupfuls sugar, three quarters cupful butter,
one cupful sweet milk, four cupfuls flour, juice and rind of one
orange. Break the yolks of eggs into a large bowl, add sugar,
butter and orange juice beaten till light and creamy; then add
the milk and whites of the eggs (which must be beaten to a stiff
froth), and flour into which has been sifted one teaspoonful soda
and two teaspoonfuls of cream of tartar. Bake in four jelly-
tins: put lemon butter between, then ice.
Lemon Cake.
CAKE PART.-Two cupfuls sugar, one-half cupful butter, three-
quarters cupful sweet milk, whites of six eggs, three cupfuls
flour, two teaspoonfuls baking powder.
FILLING.—Grated rind and juice of one lemon, yolks of two
eggs, piece of butter the size of an egg, one cupful sugar. Cook
till thick, and spread between the layers.


CAKES
201
Lemon Cake.
One and a half cupfuls sugar, one cupful butter, two and a
half cupfuls flour, five eggs, four teaspoonfuls sweet milk, one
teaspoonful cream tartar, half teaspoonful soda.
FOR JELLY.—One cupful sugar, two tablespoonfuls of but-
ter, two eggs, juice of two lemons. Break all together and boil.
For orange cake use orange instead of lemon.
Lemon Johnnie Cake.
Two cupfuls of sugar, half cupful of butter, half cupful of
milk, three cupfuls of flour, three eggs, two teaspoonfuls of bak-
ing powder. Bake in six layers.
FOR THE JELLY.–Rind of two lemons, grated, one cupful
of sugar, one egg, half cupful of boiling water, one teaspoonful
butter, one tablespoonful flour mixed with the water, boil till it
thickens.
Ice-Cream Cake.
Make a sponge cake as follows:-Four eggs, beaten sepa-
rately, one cupful sugar, one cupful flour and one teaspoonful
baking powder. Bake in layers and let them get cold. Take
two cups sweet cream and beat until light, sweeten and flavor
with vanilla; pour hot water over a pound of almonds to remove
the skin, chop fine and then mix with the cream, spread thickly
between the layers of cake.
Ice-Cream Cake.
One cupful white sugar, two tablespoonfuls butter, softened,
not melted, one-half cupful sweet milk, three eggs, one and one-
half cupfuls flour, two teaspoonfuls baking powder. This makes
two layers. When cold with a sharp knife remove the brown
top of the under layer, spread the following custard between
the layers and ice with boiled icing.
CUSTARD.-One cupful sweet milk, one egg, two tablespoon-
fuls powdered sugar, one dessertspoonful corn starch. Heat the
milk to near boiling, add corn starch dissolved in part of the
milk, then add the egg well beaten with the sugar. Flavor with
pineapple or vanilla.


202
CAKES
Ice-Cream Cake.
One cupful sugar, three-quarters cupful butter, whites of
four eggs, one and one-half cupfuls flour, two teaspoonfuls bak-
ing powder, one-half cup milk, flavoring Cream butter well,
add sugar, eggs, milk, flour and baking powder, vanilla. Beat
well and bake in buttcred pan.
Caramel Cake.
One cupful sugar, one-half cupful butter, one half cupful
milk, two cupfuls' flour, two eggs, two teaspoonfuls baking
powder. Put eggs, sugar and butter in a bowl, and beat till the
butter is quite smooth, then add milk and flour; put the baking
powder in flour.
CARAMEL ICING.–One cupful light brown sugar, one table-
spoonful of cream and one tablespoonful of water.' Stir all to-
gether in a pan and boil three minutes, beat until a little cool,
then add a teaspoonful of vanilla beat again until nearly cold.
Be sure and only boil three minutes by the clock.
Caramel Cake.
Three eggs, one cupful sugar, half cupful cold water, two
tablespoonfuls butter, one good cupful flour, two teaspoonfuls
baking powder.
DRESSING.—One half cup sugar, one tablespoonful butter,
one-half cup milk. Boil until stiff. Flavor with vanilla.
Watermelon Cake.
WHITE PART.—Two cupfuls white sugar, one cupful butter,
one cupful sweet milk, three and one-half cupfuls flour, whites
of eight eggs, two teaspoonfuls cream tartar, one teaspoonful
soda.
RED PART.-One cupful sugar, red, one-half cupful butter,
two cupfuls firur, one-third cupful sweet milk, whites four eggs,
one cupful raisins. Be careful to keep the red part around the
tube of the pan and the white around the edge.
Watermelon Cake.
One and one half cupfuls sugar, one cupful butter, one-half
cupful milk, five eggs, three cupfuls flour, two teaspoonfuls bak-


CAKES
205
Almond Cake.
Two eggs, one-half pound white sugar, one-half pound flour,
one-half pound split almonds. Stir the eggs with sugar until
light, add the flour with as much-soda as will lay on the point
of a knife, add the almonds and mix well. Put into a bread
pan, smooth with your hands or a very small rolling pin, brush
over with the yolk of an egg, put into a moderate oven until
brown, cut into slices while warm in the pan, toast them until
the sides are a light brown.
Almond Bread.
Three cupfuls white sugar, one pound butter, one pound
almonds dried and split, eight eggs, flour enough to roll out.
Stir the yolks of eggs, butter and sugar till very light, beat the
whites of eggs to a stiff froth, add flour and whites of eggs last,
cut in narrow strips and bake.
Berwick Sponge Cake.
. Six eggs, three cupfuls powdered sugar, four cupfuls sifted
flour, one cupful cold water, four teaspoonfuls baking powder.
Beat the eggs two minutes, put in the sugar, beat five minutes,
stir in half the flour, then the water, then remainder of flour,
flavor with essence of lemon.
Velvet Sponge Cake.
Two cupfuls white sugar, two cupfuls flour, two-thirds cup-
ful boiling water, four eggs, two teaspoonfuls baking powder,
flavor to taste. Beat eggs and sugar together, then add flour, -
and lastly the hot water just as it is reardy for the oven.
• Sponge Cake.
One cupful of sugar, one cupful of flour, four eggs. Beat
the eggs and sugar together for half an hour, and then stir in
the flour as lightly as possible.
Sponge Cake.
Four eggs, one cupful sugar, one cupful flour, one teaspoon-
ful baking powder, essence of lemon to taste. Beat the whites
of the eggs, add the sugar and beat again, add the yolks, beat
once more, stir in the other ingredients lightly.


208
CAKES
:
Loaf Cake.
Two cupfuls sugar, one cupful butter, three eggs, one cup-
ful milk, one cupful corn starch, two cupfuls flour, two tea-
spoonfuls baking powder. Beat all well together.
the eggs well beaream then add baking powder. Whites only, two
Loaf Cake.
One and one-half cupfuls sugar, one-half cupful butter,
three-quarters cupful sweet milk, two eggs, whites only, two
cupfuls flour, two teaspoonfuls baking powder. Beat the sugar
and butter to a cream then add the milk, one cupful flour, then
the eggs well beaten, and lastly the other cup of flour with the
baking powder. Flavor to taste. If desired, one cupful wal-
nuts chopped fine may be put in. The above makes a good layer
cake.
Confection Cake.
WHITE PART.-One and a half cupfuls sugar, half cupful
sweet milk, two cupfuls flour, four tablespoonfuls butter, two
teaspoonfuls baking powder, whites of three eggs.
DARK PART.-One cupful sugar, half cupful molasses, half
cupful butter, half cupful sour milk, two and a half cupfuls
flour, yolks of four eggs, half teaspoonful soda, spices and fruit
to suit the taste. Put dark cake between the white. Bake the
light part in two cakes. Bake the dark part in one cake, and
place between the two light cakes with jelly or frosting.
Marble Cake.
DARK PART.-Butter the size of an egg, half cupful brown
sugar, yolks of two eggs, half cupful molasses, quarter cupful
water, spice to taste, a small teaspoonful soda and about two
cupfuls flour.
LIGHT PART.- Whites of two eggs well beaten, half cupful
white sugar, butter size of an egg, quarter cupful milk or water,
one large cupful flour, one teaspoonful baking powder, flavor
with lemon.
Combination Cake.
Light PART.-Five eggs (whites), one-half cupful butter,
one and a half cupfuls white sugar, one and a half cupfuls sweet


CAKES
209
milk, two teaspoonfuls baking powder, two and a half cupfuls
flour, flavor with vanilla.
DARK PART.-Five eggs (yolks), one-half cupful butter, one
a half cupfuls brown sugar, one-half cupful sour milk, one-half
teaspoonful soda, two and a half cupfuls flour mixed with one
teaspoonful baking powder, one lemon peel, one-half nutmeg, one
half teaspoonful cinnamon and cloves. Bake in jelly cake tins.
- It makes four layers.
Spice Cake.
One cupful sugar, one-half cupful butter, three eggs, one-
half cupful sour milk, one and a half cupfuls flour, one tea-
spoonful cinnamon and cloves, one nutmeg, one teaspoonful
soda, two cupfuls chopped raisins.
Spanish Bun.
Three eggs, one cupful of brown sugar, three-quarters of a
cupful of butter, one cupful milk, one and a half teaspoonfuls
cinnamon and allspice, one teaspoonful soda, one teaspoonful
cream of tartar; save the whites of two eggs for icing, with
one-half cupful of brown sugar and one-half teaspoonful cinna-
mon.
Spanish Bun.
One egg and the yolks of two or three, three-quarters cupful
of butter, two cupfuls brown sugar, one cupful sweet milk, two
and a half cupfuls of flour, two teaspoonfuls cream tartar, one
teaspoonful soda, one teaspoon of mixed spices, one teaspoonful
of cinnamon.
FROSTING.—Whites of eggs left from cake, beaten stiff; add
one cupful brown sugar. Return to oven to brown.
Fig Cake.
Some attention has lately been paid to the preserved fig in
cookery. Like the date, prune and other dried fruits, it is found
to be an excellent addition to a pudding or cake. A fig loaf of
cake is made by adding half a pound of figs chopped fine and a
pound of raisins stoned, to the ordinary recipe for loaf cake,
which calls for a cup of butter, two cups of sugar, a cup of milk,
five eggs and three cups of flour. A fig-layer cake is one of the


210
CAKES
most delicious forms in which a fig can be used. Make two
white cakes about an inch thick. Cover one thickly with white
icing, and the other with an icing in which a cup of chopped figs
has been added to every cup of sugar. Use also a teaspoonful of
lemon juice to every cup of sugar. Put the two cakes together
with a layer of figs between.
Raisin Cake.
One cupful sugar, half cupful butter, half cupful sweet
milk, two cupfuls flour, two eggs, one tablespoonful corn starch,
two teaspoonfuls baking powder, one cupful raisins, spice. Stir
sugar, butter and yolks of eggs together. Add whites last thing.
Date Cake.
One and one-fourth cupfuls brown sugar, one and one-fourth
cupfuls butter, one cupful sour milk, three eggs beaten to a froth,
one pound dates rolled in flour, one teaspoonful baking soda.
Flour to thicken.
Peel Cake.
Half pound butter, half pound sugar, three-quarters pound
flour well sifted, three-quarters pound mixed peel, five eggs.
Rub butter to a cream, add sugar and rub again, add two eggs
and a little flour, then the rest of the eggs and flour; last, the
peel.
Cinnamon Cake.
Half cupful butter, half cupful granulated sugar, two eggs
well beaten, half cupful sweet milk, one and a half cupfuls
flour with one and a half teaspoonfuls baking powder, three
teaspoonfuls cinnamon. Cream the butter, then add little salt;
when all is well beaten together, add the spice.
and a little to a cream, quarters porngar,
Clove Cake.
One pound brown sugar, one pound flour, one pound rais-
ins, half pound butter, one cup milk, two large teaspoonfuls
baking powder stirred well into the flour, one tablespoonful
cloves, one tablespoonful cinnamon, one tablespoonful nutmeg,
four eggs; chop the raisins.


CAKES
213
powder. Bake in jelly tins. For fillings stir together a grated
lemon, a large tart apple, an egg and a cupful of sugar and boil
four minutes.
New York Cup Cake.
Three teacupfuls sugar, one teacupful milk, one teacupful
of butter, four teacupfuls sifted flour, four eggs, one grated nut-
meg, one teaspoonful cinnamon.
. Baltimore Cake.
Beat half a cupful of butter to a cream, adding gradually
one and a half cupfuls of sugar. When very light add three-
fourths of a cupful of cold water and two cupfuls of flour. Beat
well and stir in half the beaten whites of four eggs. Have ready
one cupful of walnuts cut into small pieces, flour them well, stir
into the cake, add the remainder of the whites of eggs and a tea-
spoonful of baking powder. Bake in a moderate oven fifty
minutes.
Dried Apple Cake.
Prepare by washing and soaking over night two teacupfuls
dried apples. Chop fine and let simmer till soft. When nearly
cold add to the cake made as follows: One cupful sugar, half
cupful butter, two eggs, two cupfuls molasses, four cupfuls flour,
one teaspoonful soda, one cupful sour milk. Spice, cinnamon
and nutmeg.
Huckleberry Cakes.
To make the sweet cake: Cream one scant cup of butter with
two cups of granulated sugar, add the yolks of five eggs and
very gradually stir in a cup of sweet milk in which a very scant
teaspoonful of soda has been dissolved. Add now three cup-
fuls of flour, in which two teaspoonfuls of cream of tartar have
been sifted. Add now the whites of four eggs beaten to a stiff
froth. Fold in carefully one quart of ripe sound huckleberries.
If you wish to use spice add a teaspoonful of powdered cinna-
mon and half a nutmeg. Bake the cake rather slowly for about
one hour and a half. Ice it with the white of egg remaining.
Vanity Cake.
One and a half cupfuls sugar, half cupful butter, half cup-
ful sweet milk, one and a half cupfuls flour, half cupful corn


214
CAKES
starch, one heaping teaspoonful baking powder, six eggs
(whites). Bake in two cakes putting frosting between and on
top.
Tilden Cake.
One cupful of butter, two of pulverized sugar, one cupful of
sweet milk, three cupfuls of flour, half cupful of corn starch,
four eggs, two teaspoonfuls of baking powder, two of lemon ex-
tract. .
Lily Cake.
Six eggs, three cupfuls sugar, one cupful butter, two cupfuls
raisins, lemon peel, one cupful sweet milk, three cupfuls flour,
three teaspoonfuls baking powder.
Cake Without Eggs.
One and a half cupfuls sugar, half cupful butter, one cupful
milk, three cupfuls flour, two teaspoonfuls baking powder, one
cupful chopped raisins well floured and added the last thing
before putting into the oven. Spices to taste.
Excellent Cake.
One cupful sugar, half cupful butter, one cupful sweet milk,
two and a half cupfuls flour, two and a half teaspoonfuls baking
powder, three eggs, keep out the white of one for icing, one cup-
ful stoned raisins, half cupful walnut meats; mix and bake,
Composition Cake.
One and three-quarter pounds flour, one and a half pounds
sugar, one and a quarter pounds currants, three-quarters pound
butter, one pint milk, four eggs, one and a half teaspoonfuls soda,
one and a half teaspoonfuls cream tartar, one whole nutmeg
grated; essence lemon to taste..
Rice Flour Cake.
Half pound sugar, half pound rice flour, five eggs; all beaten
together for twenty minutes or half an hour. Bake half an hour.


CAKES
215
Economical Cake.
Take any pieces of hạrd or spoiled cake, crumb it up very
fine, and pick out any heavy pieces. Soak it in milk over night,
next morning add more soda, fruit, butter and other materials
such as you consider necessary. Make a common paste, cover
the bottom and sides of a square pie pan, pour your mixture
into the pan and bake. The top may be iced. This cake, if
properly made, is very nice, and resembles Spanish buns baked
in paste. A very nice pudding can be made (without the paste)
in this way and can be either steamed or baked.


ICING AND DECORATING CAKES
:
217
or white frosting flavored with orange juice or almonds, or
layers of chopped raisins or chopped figs may be used between
the layers, and a thick, white icing should cover all.
. Lemon Frosting.
Whites of three eggs, three cupfuls powdered sugar, strained
juice of a lemon. Put the whites into a cold bowl and add the
sugar at once, stirring it in thoroughly. Then whip with your
egg-beater until the mixture is stiff and white, adding lemon
juice as you go on. Spread thickly over the cake, and set in
the sun, or in a warm room to dry.
Almond long.
Three eggs, whites, beaten light, one cupful blanched al-
monds, chopped fine, ten tablespoonfuls pulverized sugar; flavor
with a little bitter almond.
Decorative Icing.
A pound of sugar must be slowly beaten into the white of an
egg. It takes nearly an hour to do this successfully, spoonful
by spoonful, so that the icing is glossy and smooth, and will stay
standing up as it is piled. The decoration is done with tubes,
sometimes called pipes by bakers. It takes considerable practice
to become skilful in the use of these tubes, and the expert baker
or confectioner who is successful in “piping" commands liberal
wages. It is easy enough to learn to wreath a cake with a border
of sugar leaves and decorate it with a network of delicate trac-
ing, and such simple decoration is in the best taste. Dealers in
confectioners' supplies sell a variety of tracing patterns for
ornamenting cake. One or two simple patterns is all a home
baker would be likely to need. To learn these perfectly trace
them with pencil on paper and use the tubes and rubber bag,
doing one pattern over and over with the same icing until the
outlines are even and perfect. Once having obtained mastery
of the rubber pastry bag, with its pipe or tube, it is easy enough
to trace a pattern on the cake and cover it in scrollwork and
leaves with the icing. A rubber pastry bag costs about twenty-
five cents, and the tubes are about five cents each. One very
fine cylinder tube, one larger, and one leaf tube, are all that are


218
ICING AND DECORATING CAKES
needed at first. With these three a cake may be very elaborately
decorated. The large cylinder is valuable to decorate a meringue
pie, which sometimes is ornamented by bakers in this way.
Rapid Frosting.
Take one and one-fourth cup of granulated sugar and beat it
into the (unbeaten) white of one egg, until it is smooth, and add
one-quarter teaspoonful of rosewater, half teaspoonful of vanilla,
and the juice of half a lemon. It will become white and harden
in a few minutes.
Ice-Cream Icing.
Two cupfuls pulverized sugar boiled to a thick syrup; add
three teaspoonfuls, vanilla; when cold, add the whites of two
eggs, well beaten, and flavor with two teaspoonfuls citric acid.
Maple Cream Icing.
One cupful brown sugar, one tablespoonful milk, butter size
of walnut. Boil till it drops in water, and add vanilla. Use hot.
Filling for Cake.
One cupful cream, one cupful nuts chopped fine, cupful sugar
boiled.
Icing for Cake.
One cup granulated sugar, one-quarter cup milk. Boil to-
gether three minutes. Stir until it boils, when it is boiling do
not stir. Move back and only let it bubble and not burn (for
three minutes). Then beat well, put on cake rather thin as it
gets hard soon. If not even take a knife, wet it in cold water,
and smooth it over.
Caramel Icing.
One cupful brown sugar, one tablespoonful cream, one table-
spoonful butter, one tablespoonful water. Put into a pan and
boil three minutes, then take off the stove and beat till nearly
cool, add one teaspoonful of vanilla, and beat till thick enough
to spread on cake.


220
· ICING AND DECORATING CAKEJ
of three, put all into a pan and let it simmer over the fire until
the sugar is dissolved and it becomes of the consistency of honey,
then pour it into jars, tie it up close, and keep in a dry place.
Apple Filling.
Mix and bake as for jelly cake, flavoring the dough with
essence of bitter almond. Beat one egg light in a bowl, and into
it a cup of sugar, add to this the strained juice and grated rind
of a lemon. Peel and grate three fine pippins or other ripe,
tart apples directly into this mixture, stirring each well in before
adding another. When all are in, put into a farina kettle and
stir over the fire until the apple custard is boiling hot and quite
thick. Cool and spread between the cakes.
Whipped Cream Filling.
One pint cream whipped stiff, three tablespoonfuls powdered
sugar, one-half pound sweet almonds blanched and cut into small
pieces. Flavor with lemon juice and rosewater. It should be
put between the layers and on the top and sides of the cake. If
the cream is not stiff enough one teaspoonful of dissolved gela-
tine may be added.


.
223
COOKIES
Kisses.
Six eggs (whites only), one pound powdered sugar. Beat
eggs very light, add sugar, drop on tins, bake in a cool oven ; do
not mix egg and sugar very much.
Cinnamon Sticks.
Beat the whites of six eggs stiff, add one pound sugar, beat
well, add one pound almonds (pounded), one ounce cinnamon.
Put on tins in long narrow strips about the size of your thumb.
Bake carefully
Almond Squares.
One pound butter, one pound almonds, one pound sugar, one
pound flour, two halves lemon peel, two lemons (juice only),
one-quarter ounce cinnamon. Stir the butter, almonds and sugar
together till light. Chop the peel, add it, then the lemon juice,
flour and cinnamon. Roll out carefully in small portions, cut
in squares about one inch wide and two inches long. Bright the
top with white of egg, and strew with sugar and cinnamon. Bake
in not too cool an oven.
Almond Shells.
One pound flour, half pound butter, ten ounces powdered
sugar, four ounces finely chopped almonds, a little cinnamon.
Work all together. Put a small piece into your shell-shaped
patty-tins and press out thin and evenly with your thumb, and
bake. Be careful in taking them out of the tins and turn them
over on a plate.
Cream Puffs.
One cupful water, half cupful butter, one cupful flour, three
eggs. Boil water and butter together and stir in the flour while
boiling; take from the fire, and when cool stir in the eggs gradu-
ally, not beaten. Drop in large spoonfuls in muffin rings. Bake
twenty-five minutes in a hot oven, and avoid opening oven door.
Cream filling for puffs--Five even teaspoonfuls of flour, one
cupful of milk, half cupful of sugar, one egg. Beat egg and
sugar together, add flour, stir all into the milk while boiling.
Open cakes with a knife and fill.


COOKIES
225
Ladies' Fingers.
Beat the yolks of five eggs with half a pound of sugar for
fifteen minutes, add half a pound of blanched almonds chopped
fine, the grated rind of one lemon, mix well, add half a pound
of flour.very gradually, roll out the paste and cut in strips. Bake
in a moderate oven.
Scotch Cake.
Three cups flour, one cup sugar, one cup butter, half cup
sweet milk. Take one teaspoonful baking powder and half tea-
spoonful soda, sift with the flour; then put butter, sugar and
flour together and mix like pie crust, then put in the milk, and
roll it out and cut into squares (don't melt the butter). This
dough makes good finger cakes, cut it into strips and sprinkle
the top of the cakes with nuts or sugar before baking.
Cake Sandwich.
Two cups white sugar, one cup butter, one cup cream, one
egg, flavor of spice, nutmeg or cinnamon; and flour to make soft
dough, and make light with two teaspoons cream tartar, and
one teaspoon soda; roll out and cut into small cookies and bake.
Take and put two of them together with icing sugar, and peach,
quince, or any jelly you please.
Sponge Drops.
One cupful sugar, one cupful sifted flour, three eggs, one
teaspoonful cream tartar, half teaspoonful soda. Beat eggs in
sugar till light. Stir into this the sifted flour in which the cream
tartar has been mixed, dissolve the soda in a little water and add
last, flavor with lemon or vanilla, drop on buttered tins, bake in
a quick oven. Serve with ice-cream.
a quick oven. A lemon or vanil the soda in at
Barrie Sponges.
Half cupful of sour cream, one-fourth teaspoonful soda, flour
to make a dough thick enough to drop, one cupful brown sugar,
butter size of an egg, a few currants, pinch of spice. Drop on a
buttered tin and bake in a hot oven.


226
COOKIES
Patty-Pan Cakes.
Two eggs, one cupful sugar, one-half cupful butter, one-half
cupful sweet milk, two cupfuls flour, one teaspoonful cream of
tartar, one-half teaspoonful soda. Flavor with lemon or vanilla.
Rock Cakes.
One-half pound butter, three level cups flour, one-half pound
brown sugar, one-half pound currants, two eggs, one-half tea-
spoonful soda. Work butter to a cream, then add eggs, then
sugar, then flour. If it seems dry add a little milk, then cur-
rants. Drop on buttered tins.
Christmas Drop Cakes.
One-half pound flour, one-half pound granulated sugar, a
quarter-pound of butter, oné-quarter pound currants, two
eggs beaten light, juice and grated rind of half a lemon, one-
quarter teaspoonful of soda (dissolved with hot water); put
fruit in last. About one-quarter of a teaspoonful of batter for
one cake, leave a little space between each cake. Drop on a
buttered tin and bake. Peel may be used instead of fruit, also
nuts.
Sugar Cookies.
Two and a half cupfuls of sugar, one cupful butter, three
eggs, one and a half teaspoonfuls baking powder. Flour, flavor
and roll very thin.
Cookies.
One cupful moist sugar, one cupful butter, two eggs, one
cupful of currants, two teaspoonfuls baking powder. Beat all
together (do not beat eggs first). Enough flour to make a dough
just stiff enough to handle. Roll thin and cut in large round
cakes.
Cookies.
One and a half cupfuls of sugar, one cupful of butter, three
eggs, a teaspoonful vanilla, two teaspoonfuls baking powder,
three cupfuls of flour. Roll thin and sprinkle with white sugar.


DRINKS
Coffee.
"Now we sit to chat, as well as eat.”
-Taming of the Shrew.
A Word About Coffee.
Much has been written and printed concerning coffee. Cook
· Books all contain recipes for preparing it in different ways.
To have the perfection of coffee these things are essential :
the best quality of coffee and plenty of it, boiling water, loaf-
sugar and cream, and serving at once.
Boiled Coffee.
A level teaspoonful of the ground coffee to each cup is the
standard allowance from which deviation can be made in either
direction according to the strength desired. Mix in a bowl
to a smooth paste with one egg and one and a half cups cold
water. Put it in the coffeepot, that has been well scalded, and
pour in it one quart of boiling water. Set it on a stove and boil
briskly just fifteen minutes. Take off and let it settle for a min-
ute and pour at once in your coffeecups, in each of which you
will put loaf-sugar and rich, sweet cream in quantities to suit
your guests. Serve it immediately. Its virtue departs in steady
ratio with its heat.
Another way is to simmer the coffee for three minutes and
then let it stand ten minutes before serving where it will keep
hot.
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236
DRINKS
Kaoka.
One quart wheat bran, one cupful of syrup made from brown
sugar. Mix the syrup thoroughly with the bran and brown in
the oven, putting with them a little bit of butter. For three
tablespoonfuls of kaoka add one tablespoonful of coffee. Boil
the kaoka for ten minutes, before taking it off add the coffee
beaten with egg and just let it all come to a boil.
To Make Tea.
The delicate leaf of tea should never touch metal. Neyer
let the tea stand except in a tightly closed porcelain pot. Stand-
ing changes it from a delicious beverage into an ill-tasting and
bitter liquor. Better make it in small quantities and make it
often. In summer sip the tea hot, with a slice of previously
peeled lemon, or nicer still, of orange without the rind, floating
in it. Beware of green tea, it is the unripe leaf and bears the
same relation to the real article that the green does to the ripe
peach. In making tea always fill up the teapot at once. This
will be found much superior to the plan sometimes adopted of
first wetting the tea with a small quantity of hot water, and then
allowing it to stand before filling the teapot.
Essentials of Good Tea.
You cannot have good tea or coffee unless your water is
freshly boiled. Water that has been boiled for a long time loses
its flavor. Buy a good quality of tea.
How to Make Tea.
Scald your teapot or teapots (some people use two, pouring
the tea off the leaves before the flavor is spoiled by the tannin
being extracted). Put your tea in the pot, the general rule being
a teaspoonful to each person and one for the pot; pour the boil-
ing water over it and let it infuse. A very nice way is to infuse
it on the table under a cosey. The time allowed to infuse it is
from three and a half minutes (time allowed in many London
tea rooms, where the tea is excellent) to ten minutes. I think ten
minutes is the time generally allowed.


DRINKS
239
Pop.
Three-quarters pound sugar, one ounce ginger, peel of one
lemon; put all together in a crock and pour one gallon boiling
water over it; when milk-warm, add juice of lemon and one
tablespoon yeast. Make in evening, strain and bottle next morn-
ing. Keep cool.
Dandelion Wine.
Five quarts of dandelion flowers, two gallons boiling water;
let them stand over night; in the morning strain, then add four
pounds white sugar, six lemons; boil one hour, take off and
strain into a stone jar and let it stand two or three weeks, add
half pint whiskey and strain into bottles. Good for spring medi-
cine.
Dandelion Wine.
To one quart flowers, take two quarts boiling water and pour
over the flowers, let stand over night, strain next day and add
-three pounds sugar to one gallon of the juice, and two lemons.
Bring the whole to a boil, then put into a barrel or keg, and
add bread yeast to work. Keep enough juice to fill up as re-
quired. When through working it must be tightly corked.
Rhubarb Wine.
To each gallon of soft water take five pounds rhubarb cut fine
but not peeled, let this stand ten days and then strain through a
muslin cloth and add four pounds granulated sugar to each gal-
lon of juice, and the rind and juice of one lemon. As soon as
the sugar is dissolved, bottle; put corks in loose.
Unfermented Wine."
Twenty pounds grapes, six pounds sugar. Wash, boil and
crush the grapes until the juice separates, strain through a
colander, then through a flannel bag, put in a large vessel with
the sugar and enough water to make three gallons of juice and
water together, boil three minutes and bottle hot.
Grape Wine.
After washing and picking the fruit from the stems pack in
a stone jar, cover with water and let it stand over night, then


240
DRINKS
take out the fruit, pound it well, put back in jar and add one-
pound of sugar to each gallon. Let stand four days. Strain off
the juice into another jar, add two pounds of sugar to each gal-
lon of juice. Let stand eight days. Skim and stir it every day.
Then put it in the barrel, and if you wish add one pint of old
rye to each gallon.
Rhubarb Wine.
Cut up the rhubarb, and to six pounds put one gallon of
water, let it stand a week, stirring it every day; then strain, and
to every gallon add two lemons and four pounds of sugar; let it
stand till the next day; then put it into the barrel, after four
days add a small quantity of isinglass and cork it up. Let stand
in the barrel five months. Eight gallons of water with the liquor
is sufficient to fill a ten gallon cask.
Grape Wine.
Bruise the grapes, and for every pound of grapes put one
pound of water, let it stand for one week and do not stir it,
strain and put the liquor in a bag to drip, then add three pounds
of sugar to a gallon, put in a jar when thoroughly dissolved,
have the jar full and do not cork until it stops hissing, which
will be three weeks or a month.
Grape Wine.
Wash and break them all up, then cover with soft water.
Let them stand five or six days, stirring up occasionally, then
strain through a cloth and add one pound of brown sugar to
every quart of juice. Put into a jar when done fermenting and
quite clear. Bottle your wine for use.
nd addontirring up occasi soft water
To Keep Cider Sweet.
Add one teacup white sugar to every two gallons of fresh,
sweet cider, boil and skim well, bottle and seal. Keep in a cool
place.
Chilli Vinegar.
Fifty chillies, one pint of vinegar, cover closely, and at the
end of one month strain and bottle.


DRINKS
241
Tarragon Vinegar.
One cupful leaves, one quart cider vinegar. Place these to-
gether in a bottle, cork and stand aside for two weeks, shaking
frequently. Strain through a flannel bag and pour in small
bottles, cork tightly and keep in a cool place.
Celery Vinegar.
One-half pound celery seed, ten ounces fresh celery, one pint
vinegar, one teaspoonful salt. If the fresh celery is chosen use
only the white tender part. Cut it into very small pieces, place
it in a fruit jar and pour over it the vinegar scalding hot, add
the salt. Cover tightly, and when it has stood one month strain
the vinegar, put it in small bottles and cork tightly.
Horseradish Vinegar.
Seven tablespoonfuls of grated horseradish, three pints vine-
gar. Place the horseradish in a jar, add the vinegar boiling hot
and seal tightly. When using drain off what is needed. Do not
strain off the horseradish.


FRUIT
“The royal tree hath left us royal fruit."
The Canning Season.
Select ripe but not over-ripe fruit. Fruit that has hung long
on the tree, bush or vine, is not fit for preserving. In the case of
jellies, it is full as well, and some preservers think better, to
squeeze out the juice one day and set it in an ice-cold place till
the following day and then boil it down into jelly. Canning
should be done rapidly. As soon as a jar of fruit is peeled the
fruit should be put in the jar and covered with syrup, and when
enough cans are ready they should be packed away in the boiler
intended for them, to cook in the cans the requisite time.
Canning Pears or Peaches.
Make a syrup of three pounds sugar to one pint water. Let
come to a boil. Skin and peel fruit and put in the steamer (be-
ing careful not to get too many in at one time), steam until you
can run a silver fork through, put the fruit in cans and pour
the boiling syrup over them, and cover as quickly as possible.
GRAPES may be done in the same way, with the exception of
steaming them. Pick the grapes off the stem, put in cans and
place in oven until the cans are warm, so that the hot syrup will
not crack the cans.
Canned Pears.
In canning pears too large to do whole, slice in round slices,
leaving the star in the centre, very pretty both in the jars and
on the table.
Canned Grapes.
Take good, fresh grapes, remove from stems, fill up the jars
well, then place in a boiler of water, put the top on closely, when
the fruit goes down a little, take out, fill the jars with syrup
made of a quarter-pound of sugar to a quart of water.
(242)


FRUIT
243
Preserved Grapes.
Press the pulp from the fruit. Put the pulp over to boil in a
little water. Then press through a colander to remove the seeds.
Then put juice, pulp and skin together; add a pound of sugar to
a pint, and boil down thick.
Canned Rhubarb.
Cut the rhubarb into pieces about one inch long, wash and
drain; take two measures of rhubarb to one of light brown sugar,
place fruit and sugar in alternate layers in self-sealers, filling
the jars as full as possible, screw on the cover tight, set in a
boiler of cold water up to the neck, put it on the stove and boil
steadily two or three hours till the rhubarb is cooked; by this
time the fruit will have gone down about one-third; remove
from the boiler and take the contents of two or three jars to fill
up the others. Replace the covers at once and screw tight..
Preserved Strawberries.
| Allow pound for pound sugar and fruit, put in a preserving
kettle together over the fire till the sugar melts. Boil twenty-
five minutes, fast. Take out the fruit in a perforated skimmer
and fill your jars three-quarters full. Boil and skim the syrup
five minutes more, pour it over the fruit, filling the jars. Seal
up hot.
Preserved Plums.
Weigh the fruit and scald to take off the skins. Let them
stand in a bowl to let the juice exude. Drain this off, weigh
pound to pound of sugar; put the plums in a kettle with layers
of sugar between. Pour the juice over this. Let it come to a
boil, then take out the plums with a skimmer, and boil the syrup
until thick. Put in the plums again, and boil ten minutes. Take
them out, filling your jars three quarters full of fruit. Pour in
the scalding syrup, and seal while hot.
Tomato Preserve.
Seven pounds tomatoes, one quart vinegar, four pounds sugar.
Put together for five days, then boil until tomatoes are done.
Skim out the tomatoes and then boil juice down to one-half the
quantity, with one ounce cinnamon and one ounce allspice.


244
FRUIT
Preserved Pears with Ginger.
To preserve pears with ginger, weigh out three-quarters of a
pound of sugar to every pound of pears. Boil four ounces of
whole ginger, then add four pounds of sugar and the juice of
one lemon, and its yellow peel cut into thin slices; do not use
any of the bitter white peel next to the fruit. Let the syrup
cook ten minutes more; then set the syrup at the back of the fire.
Peel the fruit, cut each pear in half, removing the flowers, and
core and drop it at once into the hot syrup. This will prevent
their turning dark, as they certainly will if exposed to the air
after they are peeled.
When you have a kettleful of the pears, cook them until ten-
der. Fill the jars with them place the cover over lightly, and
prepare another kettleful of pears to cook in the syrup. Divide
up the slices of lemon peel and pieces of ginger equally among
the jars. This is a most delicious and rich preserve, and is espe...
cially nice when served like preserved ginger with ice-cream. -
Blackberry Jam.
To every pound of picked fruit allow one-quarter of a pound
white sugar and one-quarter of a pound apples, peeled and cored
and cut quite small. Boil the fruit for about ten minutes, add
the sugar; boil, stir and remove all scum. It will take from one-
half to three-quarters of an hour.
Citron Preserves.
Remove the skin and soft white inner rind, and cut the citron
into various fancy shapes. Weigh, allow one pound of sugar to
every pound of citron. Make a strong solution of alum water by
dissolving lump alum in hot water. When the water has become
pungent to the taste it is strong enough. Boil the citron very
rapidly in the alum water for thirty minutes, then drain and
drop into clear cold water. Do this part of the work one morn-
ing, and allow the citron to stand in clear water until the next,
then boil in fresh water until the fruit has entirely changed
color. At the same time the citron is put on to boil make the
syrup in another kettle, allowing one half-pint water to every
two pounds sugar, and a sliced lemon and a small strip of ginger-
root to every pound of fruit. Boil all together slowly, to draw


246
FRUIT
hed. Pout boil it rapidly the boiling
or thi
making is exactness and care. It is essential that the fruit for
currant jelly should be perfectly ripe, yet it must not have hung
on the bush long enough to have lost, as it certainly does in long
hanging, its gelatinous quality. Currants which are picked on a
rainy day or after a number of rainy days are so saturated with
water that they are unfit for jelly. It is not necessary to stem
currants for jelly. They should be looked over carefully, but
not washed, unless there is some special reason for doing so. Some
people put the currants in the kettle and let them come slowly
to the boiling point before straining. Mash the fruit a little in
a jar with a wooden beetle and then strain through a funnel-
shaped flannel bag. Now measure out the juice and allow a
pound of granulated sugar to every pint of fruit juice. Put
the sugar on shallow pans in the oven, where it will heat, but will
not become scorched. Put the fruit juice in an earthen-lined or
a granite-ware kettle, and boil it rapidly for twenty minutes. At
the end of this time add the sugar to the boiling juice. Only
the best quality of granulated or loaf sugar is good for this pur-
pose. As soon as the sugar mixes with the jelly and the fruit
boils up well again, under favorable circumstances, the juice will
have come to a jelly and is ready to be strained into tumblers.
This second straining is not necessary, but improves the color
and brightness of the jelly. To test it drop a drop of the boiling
liquid into ice-cold water or cool a little in a spoon. Blackberry
jelly is made by exactly the same rule as currant. It is very
difficult to make a raspberry jelly, and it is not as nice as one
made of half raspberries and half currants, which come easily
to the jellying point. Blackcap and currant jelly are parti-
cularly nice. Damson plums make a very delicious jelly; the
juice does not require cooking more than fifteen minutes before
the sugar is added. If it is cooked too long, a hard, stringy
jelly is the result. Next in importance to those named are quince
and crab-apple jellies, both of which require long boiling to
soften their pulp. See that they are thoroughly cooked and soft
before attempting to strain the juice from them. Proceed as
follows with these fruits and with apples: The fruit is cut into
small pieces, without peeling, and an equal quantity of cold
water is added to the fruit. It is then cooked down till it is
thoroughly tender and may be mashed smooth. It now may be
strained through a piece of cheese cloth, laid in a sieve. The
jelly. it to make a ramies and half and currant jeldus jelly; the
cooked than fifteelicious in partis


FRUIT
247
juice is measured, a pound of sugar is allowed for every pint, it
is boiled down and the sugar added in the same way as in cur-
rant jelly. It should be remembered that ripe grapes make one
of the most delicious acid jellies that we have, especially to serve
with cold meats in winter.
• Apple Jelly.
Almost any apple will make jelly, though hard, sour, juicy
apples make the best, both for keeping and flavor. Cut up the
apples, do not peel or core, put them over the fire in preserving
pan with sufficient water to cover and boil them until thoroughly
done. Strain through a coarse bag and allow one pound of sugar
to each pint of juice. Boil the juice twenty minutes without the
sugar, which should meantime be put in a pan in the oven and
heated very hot. When the juice has boiled twenty minutes add
the hot sugar and stir only until dissolved. Then take off, pour
into glasses and seal. If you wish the jelly perfectly clear do
not squeeze the bag when straining the apples.
Apple and Grape Jelly.
Take equal quantities of apple and grape-juice after being
strained. Boil for twenty minutes, while it is boiling heat the
sugar, one pound to every pint. At the end of twenty minutes
add the sugar and boil a very few minutes longer.
Quince Jelly.
Take the parings and hard parts around the cores of half a
peck of quinces after canning the best portions, cover them with
cold water and boil slowly for several hours, add more water if
needed to keep them covered, put in a flannel bag to drip all
'night, in the morning boil the juice twenty minutes and skim
well, add three-quarters of a pound of sugar to each pound of
juice, put to boil again till it jellies on the edge, or when put on
a plate, then skim again and put in glasses.
Red Raspberries in Currant Jelly.
Weigh out equal quantities of wild red raspberries and cur-
rants. Prepare the currants as for jelly. Strain out the juice
'ram them and put in a porcelain kettle to cook. Take as much
sugar by weight as you have fruit. Set this sugar in the oven to
heat, and let it remain for twenty minutes, while the currant


248
FRUIT
juice is cooking down. After the currant juice has boiled ten
minutes, add the raspberries, and at the end of twenty minutes,
the sugar. Let the mixture boil up once, then turn into bowls
and set away.
Marmalades.
The best time for doing orange marmalade is in February.
The orange has a better flavor and jellies more easily then.
Dundee Marmalade.
Ten pounds of bitter oranges, three pounds of sugar, one and
a half dozen sweet oranges, half dozen lemons. Cut the oranges
in two through the stem, scrape out the pulp saving seeds and
skin, put these in a muslin bag and squeeze, using one pint hot
water to help it through. Put the peels on to boil, boil till ten-
der, scrape almost all the white from the inside, cut peel fine,
put sugar and pulp into a kettle, when it comes to a boil, add
peel. Boil twenty minutes exactly.
Orange Marmalade.
Three pounds oranges, including three lemons, six pounds
sugar, nine pints water, pare the fruit very thin and cut the
parings as fine as possible. Then cut remainder of the fruit into
the kettle with nine pints of water. Tie up the parings in a
muslin bag and put this in. Boil all together two hours, then
strain through a jelly bag, put the sugar and parings into the
liquor and boil quickly for twenty minutes. The oranges should
be cut crosswise.
Orange Marmalade.
Nine oranges sliced thin, take out the seeds, and cover with
three quarts of water, let it stand all night, boil slowly for two
hours, then add five pounds of white sugar, and the juice of two
lemons, and boil two hours more; sometimes it takes longer.
Lemon Marmalade.
One dozen lemons cut fine, cover with five pints of cold water,
let stand for twenty-four hours. Boil two hours, then add eight
pounds of sugar and boil half an hour.


FRUIT
249
Orange Marmalade.
Six oranges and two lemons, slice fine and let stand over
night in three quarts of water; in the morning put on and boil
for one and a half hours, then add sugar pound for pound and
boil twenty minutes.
Crab Apple Marmalade.
Cut the apples in half, put on with cold water and boil till
soft, then put them through the colander; weigh the pulp and
add three-quarters of a pound of sugar to every pound of pulp,
flavor with lemon juice.
Pineapple Marmalade.
Cut, pare and weigh the fruit, then grate and press through
a colander, saving all the juice separate; add one pint of water
to each three pounds of fruit, boil till tender, then add three-
quarters of a pound of sugar to a pound of fruit, juice of one
lemon to three pounds of fruit, and the raw juice of pineapple,
boil about ten minutes.
Rhubarb Marmalade.
Boil five oranges in sufficient water to cover until tender, and
in the orange water boil two pounds rhubarb for half an hour,
then add oranges finely cut and weight for weight in sugar; boil
twenty minutes.
Pumpkin Marmalade.
To each pound pumpkin cut in pieces, add three-quarters of
a pound of sugar; put in a vessel a layer of pumpkin and sugar
till filled, add one pint of water, let it remain two or three days,
then boil with lemon cut in thin slices and whole ginger, boil
gently three or four hours till the fruit is tender; boil the syrup
till thick. To a medium-sized pumpkin five lemons, one dozen
pieces of ginger.
Quince Marmalade.
Quinces make a delicious marinalade. (So do barberries.)
One of the best and most delicious of marmalades is prepared
from apples and the core and peeling of quinces, left after pre-
serving. Put the peeling and core in just water enough to cook
them and let them simmer. When they have cooked for three


CANDIES
“As at English feasts-s0 I regreet the daintiest last,
To make the end more sweet."
Butter Scotch.
One cup of sugar, half cup of water, one teaspoonful of vine-
gar, butter size of a walnut. Put the sugar and water in a kettle
to boil, add the butter and vinegar and let all boil twenty or
thirty minutes. When done add flavoring, if desired (vanilla is
best), and pour into enough buttered tins to have the candy not
more than one-fourth of an inch thick, and when partly cold
mark off into butter scotch strips.
• Maple Cream.
Four cups brown sugar, three-quarters cup milk, butter size
of walnut, flavoring, nuts. Put the sugar, milk and butter on
to boil until it hardens in water but is not crisp. Add flavoring
and nuts chopped fine if you like just before removing from the
fire. Then beat before pouring out until it has something the
appearance of sugar. Then pour out in a buttered pan and beat ,
until nearly sugared. Then mark off in squares.
Maple Sugar Candy.
Take two and a half pounds of maple sugar, and one-quarter
ounce cream of tartar. Break up the sugar, add to it two cup-
fuls of water; when the syrup boils up throw in one spoonful of
cold water, remove from the fire and skim it; continue this till
no impurities rise, and boil till it hardens with the usual test,
in cold water. Pour out to cool on buttered pans, and pull like
molasses candy when partly cold, till light and crisp.
Maple Cream.
One cup brown sugar to half cup of milk, butter size of wal-
nut. Stir all the time when cooking. Pour into buttered tins
and stir till cold.
(251)


252
CANDIES
Maple Creams.
Three cups dark brown sugar, one-half cup maple syrup, one-
half cup cream, boil till it forms in a ball when put in cold
water, take off the stove and beat till it begins to thicken, pour
in buttered tins, and when cold cut in squares. A cup of chop-
ped walnuts is a great improvement to this.
Chocolate Creams.
To make the cream or centre of the candy, boil half a pound
of sugar with three tablespoonfuls of thick, sweet cream. Test
it in cold water, like any fondant, and when a drop makes a soft,
creamy ball rolled between the thumb and finger and does not
stick, take up the mixture and let it cool. When it is cool enough
to handle, beat it with a spoon until it is very white; then flavor
it with a few drops of vanilla, and make this into balls the size
of the tiniest marbles. Make another fondant of a pound of
sugar and half a pint of water. Take one-half of this fondant
and mix with it two-thirds the quantity of melted chocolate.
Mix the fondant and chocolate thoroughly, and dip the cream
balls into the liquid mixture and lay them one by one on a piece
of greased paper. Place them on a large flat board to dry.
What melted chocolate and fondant is left can be made into
plain chocolate candies in any shape you please.
Chocolate Fudge.
One cup sweet milk, three cups granulated sugar, lump of
butter size of small egg, whittle off from half an inch to an inch
of chocolate, more if you want it. Let it all boil until it will
form a soft lump when dropped in cold water. Then take
off and pour in a teaspoonful of vanilla and stir vigorously until
it candies a little around the edges; when it sets cut in small-
squares.
Date Creams.
Break into a bowl the white of one egg, add an equal quan-
tity of water and stir in confectioners' sugar till stiff enough to
mould into shape with the hands. Flavor with vanilla. Seed
some shapely dates and fill the cavity with the cream, allowing it
to protrude and form a white stripe. A little of the cream may


CANDIES
253
also be placed on the top if desired. Dry on oiled paper. Date
nougats are made by placing an almond or other nut in the
cavity from which the stone was removed. Roll the nut in a
little of the cream, and put a thick layer of the cream outside
the whole. Ready at the end of twelve hours.
Cream Chocolate Caramels.
Mix together in a granite-ware saucepan half a pint of sugar,
half a pint of molasses, half a pint of thick cream, one generous
tablespoonful of butter, and four ounces of chocolate. Place on
the fire, and stir until the mixture boils. Cook until a few drops
of it will harden if dropped into ice-water; then pour into well-
buttered pans, having the mixture about three inches deep. When
nearly cold mark into squares. It will take almost an hour to
boil this in a granite-ware pan, but not half so long if cooked in
an iron fry-pan. Stir frequently when boiling. The caramels
must be put in a very cold place to harden.
Sugar Chocolate Caramels.
Mix two cupfuls of sugar, three-fourths of a cupful of milk
or cream, one generous tablespoonful of butter, and three ounces
chocolate. Place on the fire and cook, stirring often, until a
little of the mixture when dropped in ice-water, will harden;
then stir in one-fourth of a cupful of sugar and one tablespoon-
ful of vanilla, and pour into a well-buttered pan, having the
mixture about three-fourths of an inch deep. When nearly
cold, mark it off in squares, and put in a cold place to harden.
These caramels are sugary and brittle, and can be made in the
hottest weather without trouble. If a deep granite-ware sauce-
pan be used for the boiling, it will take nearly an hour to cook
the mixture; but if with an iron frying-pan, twenty or thirty
minutes will suffice.
Cocoanut Candy.
Take equal quantities of white sugar and grated cocoanut,
add enough of cocoanut milk to moisten the sugar and boil, stir-
ring constantly. When the candy begins to return to sugar,
'stir in the cocoanut as quickly as possible, and in a minute or
two spread it on dishes to cool. Mark off in squares when cold
enough.


254
CANDIES
Sliced Cocoanut Candy.
Pare a cocoanut and slice thin; cover buttered tins with the
slices. Boil on top of stove two pounds of sugar and one pint of
water; test frequently, and when a few drops become brittle
and hard in cold water, remove from fire and pour over the sliced
cocoanut.
Creams.
One pound of icing sugar, white of one egg, tablespoonful of
cream, flavor with vanilla or rosewater. Mix well and form into
any shape desired.
Orange Creams.
The grated rind and juice of one orange, to this add enough
icing sugar to mould.
Nut Candy.
Of all kinds is made by boiling two pounds of sugar and one
cupful of water together till it will harden when dropped into
cold water, and then pouring it over the kernels of nuts in a
buttered tin. A fanciful and delicious variety is made by using
several kinds of nuts in the same candy-hickory nuts, Brazil
nuts cut in slices, halved almonds, cocoanut cut in thin strips,
bits of orange peel, a few broken dates, and stoned raisins.
halved almsame candy moty is made buts in a
no
Cream Candy.
Granulated sugar is best for this particular kind. Dissolve
a level teaspoonful of gum arabic in one spoonful of water, add
to this one pound of sugar, half a teaspoonful of cream of tartar,
and one cupful of water. Mix all these, and stir over the fire
till the sugar is dissolved; then boil without stirring till it hard-
ens when dropped into cold water. It should be rather elastic,
not brittle. Now stir in one teaspoonful of vanilla and pour
out on a buttered tin, and when nearly cold pull it like molasses
candy till it is perfectly white, then cut into strips, or it can be
braided. This is one of the most delicate and wholesome of
candies. Lemon makes an agreeable change of flavor. The
flavor mostly evaporates if put in when the mixture is hot.
Fig Candy,
Is good and out of the common line of sweets. Boil one cup-
ful of sugar with three large spoonfuls of water till amber col-


CANDIES
255
ored, without stirring. Just before removing from the fire, stir
in half a teaspoonful of cream of tartar, cut up the figs in long,
thin strips, lay them out evenly in a shallow tin pan and pour
over the syrup to cool.
Sugar Candy.
Three cupfuls sugar, one cupful hot water, half cupful vine-
gar, three-quarters teaspoonful cream of tartar, worked and
spread out thin.
Peanut Nougat.
Shell one cupful of peanuts, two cupfuls confectioners'
sugar; remove the skin of the peanuts and break into small pieces
or not as preferred; take two cups of confectioners' sugar and
one cup of peanuts, put the sugar in a saucepan, and as soon as
dissolved throw into it the nuts, stirring rapidly, pour quickly
into a buttered pan and press into a flat cake with a buttered
knife as it cools very quickly.
Foundation Cream.
One quart sugar, one cup water, hot or cold, one-half salt-
spoonful of cream of tartar. Cook without stirring until waxy;
when cool stir to a cream.
A Delicious Cough Candy.
Break up a cupful of slippery elm bark; let it soak an hour
or two in a cupful of water. Half fill a cup with flax seed and
fill up to the brim with water, leaving it to soak the same time
as the slippery elm. When you are ready to make the candy,
put one pound and a half of brown sugar in a porcelain stew-
pan over the fire. Strain the water from the flax seed and slip-
pery elm and pour over it. Stir constantly until it begins to
boil and turn back to sugar. Then pour it out and it will break
up into small crumbly pieces. A little lemon juice may be added
if desired. Be sure to use the same measuring cup.
Taffy.
Four cupfuls sugar, one cupful water, two tablespoonfuls
vinegar, two tablespoonfuls butter. Flavor to taste. Boil unti)
thick enough.


255
CANDIES
•
Cream Taffy.
Three cupfuls granulated sugar, one-half cupful vinegar, one-
half cupful water, butter size of a walnut; boil without stirring
until it will candy when dropped in cold water; flavor and pour
at once in buttered pans, when cool pull till white, then cut up in
sticks with sharp scissors.
Russian Taffy.
One teacupful of cream, one and three-quarter pounds soft
white sugar, two teaspoonfuls vanilla ; boil from half to three-
quarters of an hour.
Salted Almonds.
Shell and blanch one pound of almonds, drop into a vessel
of boiling water to loosen the skin, when in a few minutes the
almond can be pushed out white and pure from the brown skin;
dry thoroughly in a towels; put into a large pan a piece of but-
ter the size of a small chestnut, and when melted, turn the
almonds into it, stirring rapidly until every nut is shining with
butter; then sprinkle over them a large cookingspoonful of salt,
mixing so that every nut shall be coated with salt, then put the
pan in the bottom of the oven, and let it remain there (shaking
and stirring every few minutes) until the almonds are a light
yellowish brown, when they will be very crisp and delicious.
Salted Almonds.
Blanch your almonds, and to a pint of them add two table-
spoonfuls salt, and two tablespoonfuls melted butter; pour into
a warm bowl and let them stand an hour, then drain off any
liquid and brown in the oven for ten minutes.


COOKERY FOR THE SICK
"Harmless mirth is the best cordial against the consumption of the
spirit.”-Fuller.
For Very Weak Invalids.
Six fresh eggs, shells unbroken, cover with the juice of twelve
lemons. Let digest four days, then remove all pieces of skin or
undissolved shell, after which 'pour over the mass one pint of
rum and beat thoroughly; melt in a little water one pound of
rock candy, and add after cooling, then bottle, and use a few
spoonfuls. It will be found excellent and very nourishing.
A Drink for the Sick.
Juice of one lemon, two large teaspoonfuls granulated sugar,
one egg beaten very light; pour the egg into the juice with sugar,
stirring all the time, one-half cupful of water; in winter a little
warm.
An Invalld's Drink.
Bake one-half dozen tart apples, put in a large pitcher and
cover with boiling water; when cool, strain and sweeten to
taste.
Barley Water.
Wash two ounces of pearl barley in cold water, then boil for
three minutes, drain, throw away the water and add two quarts
of boiling water; boil until the water is reduced to one quart, or
about two hours. Strain, add the juice of a lemon and sweeten.
Some prefer to have it seasoned with salt only.
Egg Coffee.
Beat one egg into a large coffee cup, adding a tablespoonful
of cream or one-third cupful of hot milk, pouring the cup full
of hot coffee and sweeten to taste. This is very nourishing.
(257)


258
COOKERY FOR THE SICK
Wine Whey.
Heat half a pint of milk to the boiling point and pour into it
a wineglassful of sherry; stir these; as soon as the curd separates
remove from the fire and strain. Sweeten if desired. The whey
can be similarly separated by lemon juice, vinegar or rennet.
With rennet whey use salt instead of sugar.
Lemon Cream.
Put a cupful and a half of water in a saucepan; when boiling
add the yolks of three eggs, tablespoonful of corn starch, the
juice of one lemon and one cupful of sugar; let boil for half
minute, stir in the beaten whites of eggs. If not perfectly
smooth put through a strainer. Eat cold.
Beef Tea.
One pound beef, water. Take a pound of fresh, tender beef
off the round, pare off the rind and any fat, cut in little squares
and put in stone jar, put over it one teacupful cold water, put
the cover on the jar and stand it in a pot of water and boil four
hours, neither less nor more. This is excellent, and can be taken
without salt.
Beef Tea.
One and a half pounds lean beef, one-half cupful pearl
· barley, three pints cold water, a little mace ground, salt, pepper
to taste. Cut the beef into small pieces, put into a saucepan
with the water and barley, let it boil slowly until you think the
goodness is all out of the meat, add mace, salt and pepper, and
to make it a rich color, take a little sugar in an iron spoon and
hold over hot coals until it burns, then put it into the tea. Strain
and set aside to cool. Remove the fat before heating for use.
Beef Essence.
Take two pounds of nice round steak, removing all fat. Cut.
in small pieces. Put into jar, and then set jar into a pot with
cold water, letting boil for an hour. Then drain or squeeze out
the pieces of meat, leaving the pure juice of the meat. . .


COOKERY FOR THE SICK
261
Rice Jelly for Invalids.
Carefully look over and wash one-quarter pound of rice, put.
one-half pound of fine sugar with it, and set on stove with just
enough water to cover; boil it until it becomes a glutinous mass,
then strain it, add a little salt, flavor with any flavor you choose
-lemon is nice-let it stand until cool.
Dessert for the Slck.
Take a couple of soda biscuits, buttered lightly, pour over
them hot milk or hot thin cream. Sprinkle over them a little
sugar and decorate with lumps of jelly.
Wafer Biscuits for Invalids.
One pint flour, one tablespoonful butter, one saltspoonful
salt, white of one egg, warm new milk enough to make a stiff
dough. Mix salt with the flour; rub on the butter, add the
beaten white of egg and milk enough to make a stiff dough. Beat
half an hour with rolling-pin without ceasing. Break off a little
dough at a time and roll it out as thin as paper, cut into large
rounds. Prick with a small wooden skewer and bake quickly
without burning.
To Make Arrowroot.
- Use one dessertspoonful of best arrowroot to half a pint of
milk. Mix it first with a little cold milk. Heat the rest of the
milk with a little sugar, and when actually boiling, not before,
pour it quickly over the arrowroot. Don't stir it; it will be
found perfectly free from lumps. This simple dish may be made
richer and more nourishing by adding to it, when a little cool,
a well beaten egg.
Arrowroot Pudding.
One tablespoonful arrowroot, half pint milk, two eggs, one
dessertspoonful sugar, a little nutmeg and lemon rind. First
mix the arrowroot and sugar with one tablespoonful of milk. :
Boil the rest of the milk with the lemon rind (when the milk
boils remove the rind), pour the boiling milk over the arrow-
root. When slightly cool add the well beaten yolks of the eggs
and mix thoroughly. Beat the whites of the eggs to a stiff froth,
add as lightly as possible to the mixture and bake in the oven
for ten minutes.


262
COOKERY FOR THE SICK
Chicken Custard.
Two yolks of eggs, one cupful strong chicken broth, two
tablespoonfuls cream, pepper and salt. Beat eggs, add chicken
broth, cream, pepper and salt. Stir over the fire in double pans
until it begins to thicken. .
Wine or Invalid Jelly.
One packet gelatine, one or two lemons, white sugar, home-
made wine, whiskey. Soak the gelatine in a teacupful of cold
water with the juice and peel of one or two lemons for two
hours, two teacupfuls of white sugar and three of boiling water;
stir till the sugar is melted, then add two and a half cupfuls of
home-made wine (either grape, currant or rhubarb), also half
cupful of whiskey. Stir all together and strain through a piece
of muslin. The juice of one orange is a great improvement. If
foreign wine is used a little more sugar must be added.
Wine Soup.
Take two or three pieces of bread, and toast well; cast away
crust, scrape off any burnt part and break into soup sifting over
them white sugar, then cover it with a cupful of boiling claret
or port wine which may be weakened by the addition of a little
boiling water, if desired.
Wine Soup
One tablespoonful flour, yolks of four eggs, the grated peel
of a lemon, as much cinnamon as will lay on the point of a knife,
a piece of butter the size of a small nut, one pine of wine, sugar
to taste. Mix all well together and put on the stove, stirring
until it thickens, but not boil. Have ready some small dice-
shaped pieces of bread, and pour the mixture over it. Light
colored wine is the best to use.
Egg-Nog.
Beat up an egg, add sugar to taste, also a pinch of salt and
a tablespoonful of wine. Fill up the glass with milk.


SIMPLE CURES
"The man that laughs is a doctor without a diploma. His face does
more good in a sick room than a bushel of powders or a barrel of bitter
draughts." —Anon.
Cholera and Diarrhoea.
For this recipe the New York Sun newspaper paid one thou-
sand dollars for the benefit of subscribers. It is most effectual
but is not adopted for young children. Equal parts of tincture
of rhubard, cayenne, opium, ginger, spirits of camphor and
essence of peppermint. Dose, half a teaspoonful every three
hours.
For Bruises and Swellings.
Use distilled witch-hazel, wetting a cloth and applying fre-
quently. Both better and cheaper than arnica.
Warts.
May be cured by the frequent application of glacia-acetic
acid.
Cure for Bites, &c.
Mucilage is good for bites of insects, burns and cuts.
Cure for Cuts and Bruises.
Cut fingers and bruises of all kinds if wrapped in a cloth wet -
in alum water heal with a rapidity that is truly wonderful.
. Cure for a Cold.
Boil two ounces flaxseed in one quart of water, strain and add
two ounces of rock candy, one-half pint of honey, juice of three
lemons; mix and let all boil well, let cool and bottle. Dose, one
cupful on going to bed one-half cupful before meals, the hotter -
you drink it the better.
(264)


SIMPLE CURES
265
Very Good Liniment.
Equal parts of laudanum, sweet oil and chloroform. I think
this is worth its weight in gold. -
Liniment for Croup.
Two ounces sweet oil, one ounce turpentine, one ounce gum
camphor, one teaspoonful croton oil.
Liniment for Rheumatism, Sprains and Bruises.
One ounce spirits of ammonia, one ounce spirits of turpentine,
one ounce tincture of opium, one pint rain water, add a little
soap. Shake well before using. Bathe affected part well with
hot water before applying.
Golden Ointment.
One pound lard and eight ounces beeswax melted. Have one
ounce camphor gum put to five ounces of alcohol, one ounce
organum,one ounce laudanum. Let all dissolve while you are
melting the first two, then stir together till cold. Do not put
these together too hot, or the camphor will go off in steam, and
.. you will lose the good of it.
Cure for Rheumatism.
One-quarter small teaspoonful Canadian balsam. Take three
times a day after meals, a little water taken alterwards, and
also rub the affected part twice a day with coal oil until a warm
glow is felt.
Cure for Sciatica..
Two ounces tartaric acid, four ounces Epsom salts, two ounces
citrate of magnesia, two ounces baking soda, two ounces cream
tartar, six ounces icing sugar. One teaspoonful to a glass of
water.
FOR NEURALGIA.—Pour a tablespoonful of coal oil on a soft
cloth, and squeeze well through it, and put it on where the pain
is felt.
FOR BURNS.- Wet cotton batting with coal oil and put on the
buru, keeping there until it is well.


266
SIMPLE CURES
A Cure for Dropsy.
Six lemons, one pound of loaf sugar, one ounce of cream of
tartar, one ounce of magnesia, two ounces of parsley seed. Slice
the lemons thin, put them and the parsley seed into three quarts
of water, boil down to one quart, strain and add the other things
to them. Dose, a wine glass three times a day.
Cure for Lumbago.
Take a red pepper, break it in a teacup and pour water over
it, bruising it with a spoon; fill the cup up with water and drink
three or four times in a day, and it will effect a sure cure.
Cure for Chilblains.
Bathe the feet in hot water, dry thoroughly before the fire,
then rub with the following as long as possible. Take a piece
of butter the size of a walnut with as much salt as can be worked
into it. One or two applications will generally cure the worst
cases.
Cure for Hiccough.
A good cure for hiccough is slippery elm-bark boiled and
made sweet with sugar.
Hypophosphites.
One ounce hypophosphites lime, one ounce hypophosphites
soda, one ounce hypophosphites iron, twenty grains quinine, three
pounds white sugar, one quart soft water. Simmer one hour.
An Ingrowing Toe Nail.
Put a small piece of tallow in a spoon and heat it very hot
and pour it over the granulations. This acts like magic.
To Whiten the Hands.
Melt half ounce camphor gum, half ounce glycerine, one
pound mutton tallow:


USEFUL HINTS
"Let thy mind's sweetness have its operation
Upon thy body, clothes and habitation.”
-Fuller.
To Sweep Carpets.
Damp paper twisted into small pieces, and scattered over the
carpet, before sweeping, is good for taking up the dust.
To Clean Carpets.
After your carpet has been thoroughly beaten and tacked to
the floor, take half a pail of hot water, put into it two table-
spoonfuls of ox-gall, have a cotton cloth, rub the carpet over with
it, bit by bit, and dry well as you go along; if possible keep your
windows open, as your carpet will dry more quickly.
Washing Fluid.
One pound washing soda, half pound slacked lime, one gallon
soft water. Let it boil a while and then settle. Pour off and
cork up for use. Use one and a half cups of liquid for a boiler
of clothes. Let them boil well fifteen or twenty minutes.
To Wash Black Silk Stockings.
Wash in cold black tea, several waters, until you think they
are quite clean. Press as dry as possible. This method. pre-
serves the color.
Before washing new blankets soak them over night in cold
soft water.
(265)


USEFUL HINTS
269
Washing Fluid.
One pound can lye, half ounce carbonate of ammonia, half
ounce salts of tartar. Put all into stone or glass jar with half
gallon of soft water.
METHOD.–For three pails of water in boiler put half a cup
of the fluid with a little soap cut up. Wet the clothes before
putting in boiler, and after they come to the boil, boil hard for
twenty minutes, then rinse in a clear water and blue water.
To Wash Blankets.
Half fill a good sized tub with tepid water. Put in half a
pound of powdered borax. Cut up two small bars or tablets of
the best laundry soap and let it come to the boil in two quarts
of water. Add this to the tub hot, and put in the blankets one
by one until the tub is full, but not too closely packed. . Leave
them in this all night. Next morning wash out and rinse in
tepid water with borax in it. If the blankets are new with
bright stripes it is advisable to wash them by themselves for fear
of the color running.
water. Never into a tub olubful. Wring a roll
and puter, then in a seake them in anthem, and, if p
Never Rub Soap on Flannels.
Have a tub half full of strong soap suds in which has been
dissolved a tablespoonful of borax. Shake all the dust and lint
from the flannels, and then put them into the suds. Wash them
by rubbing with the hands and sopping them up and down in the
water. Never rub soap on flannel. Ring them out of this water
and put them into a tub of clean hot suds, rinse thoroughly in
this water, then in a second tubful. Wring dry, shake well, and
hang on the lines. Take them in and fold, rolling them very
tightly. Wrap a clean cloth around them, and, if possible, iron
the same day. Do not have the irons very hot, but press the
flannels well. Have clean suds for the colored flannels. To
prevent shrinking, the temperature of the water should be the
same in all the tubs.
Caustic Soap.
Twenty-five pounds grease, five pounds caustic soda, six gal-
- lons soft water; boil three hours, add one pint salt and one pound
borax.


270
USEFUL HINTS
Clarified Fat.
Cut your fat into pieces, put them into a saucepan and cover
with cold water. Stir until the water boils. When boiling skim
the surface carefully and allow it to boil until the water is all
evaporated. When free from water the fat should be strained,
and is then ready for use. It will keep for a long time.
Hard Soap.
Six pounds lime, twelve pounds washing soda, twelve pounds
grease, one pound borax, eight gallons soft water. Put the lime,
water and soda together, boil one hour, let it stand over night
in a cool place, pour off the lye, add the grease and borax, boil
for two hours, stirring constantly. When there are no curdles
you will know the soap is done. Pour it into a tub and cut into
pieces when it is cold. Use clarified fat.
Preserving Eggs.
To one pailful of spring water take a pint of common salt,
and a pound of fresh slacked lime, and let it stand three days,
stirring frequently. Then pour it off and put in the eggs.
Preserving Eggs.
Take the eggs when perfectly fresh. Examine to see that
they are perfect, and that there are no cracks in the shells. Place
a couple of inches of moderately fine salt over the bottom of
receptacle. Set a layer of eggs, small end down, and don't let
one egg touch another. Fill in all spaces with salt and cover
with an inch of salt. Then place another layer of eggs in the
same way. Keep on until the receptacle is filled, then cover all
over with two inches of salt and put on à cover and set away
to remain in store in a cool and dry atmosphere.
Boot Pollsh.
Two ounces gum shellac, two ounces borax, two packages slate
dye; put the shellac and borax in one quart of water and let it
boil until dissolved, then pour upon the dye which you have
placed in a vessel to hold the polish.


USEFUL HINTS
271
A Batch of Hows.
How to REMOVE IRON RUST FROM LINEN.-Saturate the spot
with a strong solution of lemon juice and salt, and hold over the
nose of a tea-kettle filled with boiling water, when the spot will
almost instantly disappear.
How TO REMOVE FRESHLY SPILLED INK FROM CARPETS.
First'take up as much of the ink as possible with a teaspoon,
then pour cold sweet milk on the spot and take up as before, re-
peating this until the milk is only slightly tinged with black.
Wash with cold water, and absorb with a cloth without too much
rubbing
How to SET THE COLOR OF BLUE CAMBRIC.—Dip it in a solu-
tion of saltpetre, using two or three cents' worth to a pail of
water:
How to PREVENT LINEN FROM FADING.—Put a little borax
in the water and let stand one hour.
How to BRIGHTEN THE COLOR OF PINK GOODS.-Put vinegar
in the rinsing water.
Domestic Hints.
A damp cloth dipped in salt will remove egg stains from
silver, or tea stains from china dishes.
Tainted meat should be washed in a little vinegar before
cooking.
In using ammonia for domestic purposes one tablespoonful
to a quart of water is about the ordinary proportion.
Hints by a Druggist.
1. To CLEAN BRASS.—Use muriatic acid diluted with water,
wash off and polish with whiting.
2. To CLEAN SILVER.--Liquid ammonia, one ounce; alcohol,
one ounce; prepared chalk, half ounce. Apply with a flannel
and rub off with a soft brush.
3. FURNITURE POLISH.—Water, two ounces; benzine, two
ounces; olive oil, two ounces. Mix and apply with a soft flannel.
4. FURNITURE POLISH.-Raw linseed oil, three ounces; tur-
pentine, one ounce; butter of antimony and acetic acid, of each
half ounce.


272
USEFUL HINTS
To Purify Cistern Water.
Cistern water that has become black and oily may be, it is
said, clarified with powdered borax and powdered alum, four
ounces of each will suffice to clear fifty barrels of water.
For Inky Fingers.
Dip the fingers in water, take a match and rub the sulphur
end over the ink spot.
A Good Disinfectant.
One quarter ounce nitrate of lead, one-half ounce rock or
common salt. Dissolve the nitrate of lead with two gallons of
rain water and the salt in a quart of rain water, and mix the
two together. A cupful sprinkled in a bedroom, or a sponge
well saturated and hung up, will disinfect in a few minutes.
Disinfectant.
Bi-chloride of mercury, seventeen grains to one quart of
water.
To Fumigate a Room.
To fumigate a rớom with sulphur, use two pounds of rock
sulphur with one pound of flowers of sulphur to every 1,000
cubic feet. Put the sulphur in a tin dish, set in a pan of wet
ashes or a pan containing brick, to prevent any danger of fire.
Put the rock sulphur at the bottom, the flowers of sulphur on -
top, and pour two tablespoonfuls of alcohol over them just be-
fore you apply the match. Leave the room instantly. Every
door, window, crack and crevice in the room must be closed. It
may discolor the paper. That depends on the color. All the
metal work must be removed.
To Clean a Hair Brush.
To clean hair brushes, dip them up and down in soda water,
rinse in tepid water in which a little ammonia has been mixed.
Place several thicknesses of brown paper on the back of a very
moderate oven, set the brushes upon this, bristles down, and dry.


274
. USEFUL HINTS
article fried, be it breaded meat, a fritter or a doughnut, for a
moment over the hot fat, after it is taken up in the wire spoon
or basket to drain it, and then lay it between folds of brown
paper for a moment before slipping it on the hot platter. It is
also used to cover cakes, fowls, etc., when they are cooking too
fast.


INDEX
all
lackCICI
.
.
.
.
.
.
.
.
.
.
.
.
7
Smelts ............
Stewed Lobster .................
Salt Mackerel.
Turbot ...................
To Bone Fish ............
White Sauce ..............
OYSTERS.
Creamed Oysters.
Filling for Oyster Patties..
Oyster Soup
Oyster Stew ....
Oysters Fried ..
Oyster Patties
Oyster Pie ...
Oysters on a Block of Ice...
Oyster Fritters .....
Pickled Oysters .....
Pigs in Blankets...
Smothered Oysters ........
Scalloped Oysters ...
oooooorento
UUP.........
.. 13
SOUPS.
PAGE
Bone Stock for Soup...
How to Clarify Stock.
Asparagus Soup ............
12
Bean Soup ................
.... 14
Clear Soup .........
.... 11
Celery Soup .....:.
Cream of Celery Soup......
Corn Soup ...
Cheap Soup ....
Chicken Broth
Egg Balls for Soup...........
Family Soup. :::::.
Hare or Rabbit Soup.......
Kidney Soup ...........
Mutton Broth ...............
Macaroni Soup ...........
Noodle Soup .......
Ox Tail Soup...
Potato Soup ....
Split Pea Soup......
Scotch Broth ...
Scotch Potato Soup........
Save All Soup...
Soup in Haste....
.... 10
Sweet Corn Soup.....
Sweet Bread Soup.........
... 16
Turkey Soup .............
15
Tomato Soup ...........
Venison Soup ..............
.... 14
White Soup ................
.... 11
FISH.
Directions for Cooking Fish
Baked Fish ..........
..............
Bloater Pie .....
.....
Boiled Fish.
Cold Pickled Salmon ......
Cod Fish for Breakfast....
Cod Fish Balls..........
Escalloped Fish .....
Escalloped Salmon ..
Eel Pie
Egg Sauce ........
Fried Salmon .........
Fried Fish .
Finnan Haddie
Frogs Legs :
Garnishing of Fish......
Lunch or Breakfast Fish .......
Potted Fish : ...::
Plain Sauce for Boiled Fish...
Scalloped Fish .
Steamed Salmon or White Fish.
Salmon Pudding ...
Salmon Croquettes .................
14
POULTRY.
Boiled Fowl and Oyster Sauce......
Chicken Pie ..
Chicken Broiled ...
Chicken Curried ...
Chicken Pot Pie....
Cream Chicken ...
Chicken Fried ...
Chicken Fricassee ...
Chicken Jellied ...........
Chicken Pressed ..........
Chicken Smothered ...
Chicken or Veal Croquettes.
Duck, Roast ...
Forcemeat for Boned Turkey.
Goose, Roast ...............
Pigeon Pie .....
Turkey, Boned.
Turkey, Boiled ..
Turkey, Roast
Turkey Dressed with Oysters.......
To Draw a Fowl.................
GAME.
Apple Stuffing for Game...........
Bread Sauce for Game........
Chestnut Stuffing for Game...
Currant Sauce for Game.....
Cranberry Sauce for Game....
Egg Sauce for Game.........
Mushroom Sauce for Game....
Oyster Sauce for Game.......
Oatmeal Stuffing for Game....
Plain Stuffing for Game............
... 17
.. 19
ܒܝܘܩ ܦܬܘܕܒܝܘܟܗܗܟ ܗܟܘܟܬܗܕܢܢܢܢܘ
New Coswwwcow Cococco
OOONOANH


276
INDEX
38
Pheasant, Fried
Patato Stuffing for Game..
Rabbit, Roasted
Rabbit Pie ...
Rabbit, Stewed ..
Wild Duck, Roasted...
Woodcock or Pigeon...........
Spiced Beef züent Tender
MEATS.
65
Sweetbreads, Creamed
Curried
Baked ....
Fried
Shepherd's Pie .....
Sweetbread Croquettes ......
Savory Minced Collops..
To Make Tough Meat Tender
Toad in the Hole.....
Tripe ................
Tripe and Onions ....
Tripe and Oysters.........
Tripe and Lyonnaise ...
Tongue, Boiled
Corned .
Pickled.
Veal Cutlets ....
Veal Loaf
• Veal Fillet ...
Veal Cake.
Veal Fricassee ...
Veal Collops ...
Veal, Potted ..
Veal Cheese ...
Veal, Roast ....
Veal' Patties ...
Vegetable Marrow Rissoles.
Yorkshire Pudding .......
00000 39001 COM COCO1
A Nice Breakfast Dish...
Anchovy Paste ........
Brown Gravy .....
Browned Flour ........
Baked Suet Pudding....
Bullock's Heart, Dressed....
Beefsteak and Oysters, Stewed
Beefsteak, To Fry........
Beeksteak and Onions.......
Beeksteak Balls ..
Beefsteak Pudding, Boiled....
Beefsteak Pudding ...
Beefsteak and Kidney Puddin
Beef Olives ............
Beef Croquettes.
Beef or Mutton Kidney ....
Beef Loaf ...
Boiled Corned Beef......
Corned Beef ..............
54
55
54
55
56
63
... 44
Curry ücadº:
Calf's Head..............
54
53
51
50
44
63
58
Calf's Brain Croquettes ...
Calf's Brain, Curried.
Calf's Brain, Fried.........
Calf's Liver and Bacon.....
Croquettes .........
Care of Fat..
Garnishing for Cold Meat...
Ham or Tongue on Toast...
Ham Toast ..
Ham Balls
Ham, Boiled ..
Ham Patties
How to Preserve Ham..
Horse Radish Sauce.....
Irish Stew ............
Jellied Shank ....
Jellied Tongue ...........
Kidneys, Stewed ..
Lamb Chops
Mutton, Boiled
Mutton, Spiced ..........
Meat Juices, How to Presery
Milk Steak...
Meat Pie
Mock Duck .....
Mint Sauce
Pot Pie :....
Pot Roast ...
Potted Meat ...
Potato Puffs
Pork and Beans
Pork Pie ..
Pork .
Pickle for Meat....
Rissoles.
Stewed Steak.
Sweetbreads .
GS
VEGETABLES.
Asparagus, Boiled
Beans, Haricot ...
Beans, String ...........
Beets ........::::..
Beets as Vegetable...
Carrots, Stewed ......
Cabbage, Boiled ....
Cabbage a la Francaise.
Cabbage, Ladies..
Cauliflower, Boiled ..
Baked .
with Sauce ....
Celery, Stewed .
Celery, Stewed with Cream..
Corn, Boiled ..
" (Green) Pudding ..........
Cooking Terms Shortly Explained.
Egg Plant .....
Frioles Conpuestos ...
.....!
Mushrooms, Broiled .
Mushroom Omelet....
Mushrooms and Eggs......
Onions, Boiled
Onions, Baked ...
Parsnips ..................
Papas Kellenas
Peas, Green
Potatoes ......
Fried Sweet ....
Potato Puffs
Rolls ......
Fritters ........
Hashed ...
Lyonnaise
Drying Baked
Scalloped overvinne
46
47
57
70
71
70
OTCA


INDEX
78
.. 74
Tomato Chow-Chow
Spanish Pickles ....
Sweet Pickles
Watermelon Pickle
.. 94
... 91
... 96
....250
69
SAUCES.
Relish .......
Slaw, Hot
Squash, Baked ......
Squash .:::...
Saratoga Chips .......
Spinach ..............
Succotash :::::
Tomatoes, Baked ..
Browned
Scalloped
Stuffed
To Peel ..
Turnips, Boiled
Browned
Scalloped ..
79
77
77
Bengal Sauce ....
Celery Sauce ...
Chili Sauce .....
Chutney Sauce ...
Tomato Mustard .
Tomato Sauce ......
SALADS.
sing....
Beet Salad.
Boiled Salad Dres
Cabbage Salad ..
Cabbage (Sweet) Salad....
Chicken Salad :::......
Dressing for Salad...
Dressing for Salad........
Dainty Salad .......
Fruit Salad ....
Garnishing for Salad...
Lobster Salad ........
Mayonnaise Sauce ....
Potato Salad ....
Salmon Salad
Shrimp Salad
Salad, How to Mix......
OOOOOOOOOOOOOOOOOOOOOOOOOOOOO
EGGS.
Baked Eggs ....
Curried Eggs ...............
Cooking of Eggs ............
Devilled Eggs
Egg Patties:
Omelet, Bread .
French
Jam
Reliable.
with Bacon
Panned Eggs ..........
Poached Eggs ...........
Poached Eggs on Toast...
Pickled Eggs ....
Savory Eggs ..............
Scrambled Eggs .......
Scalloped Eggs ...
Steamed Eggs ....
...... 101
.... 102
... 100
101
.. 101
... 103
.. 103
104
... 103
... 103
101
101
100
... 102
... 101
... 102
... 102
..... 102
CATSUPS.
Currant Catsup ......
Crab Apple Catsup.......
Grape Catsup ......
Mexican Catsup ...
Mushroom Catsup ..
Tomato Catsup ..
Tomato Catsup ..
TOAST
Buttered Toast ..
.... 105
Cream Toast ..
..... 105
French Toast ...
French Toast with Pears.........
1
.... 105
...........
... 105
88
87
87
8
n
.
Cheesce, condu che
CHEESE.
Cheese .........
Cheese in the Ove
Cheese Omelet ......
Cheese Straws ......
Cheese, To Toast .
English Fondue ...
Macaroni with Cheese ..
Steamship Dish
Welsh Rarebit ...
........ 108
... 107
.. 107
... 108
... 106
... 107
108
... 106
..... 107
L
.
.
.
.
.
.
.
.
.
.
.
.
.
..250
.. 94
PICKLES.
Apple Pickle (Sweet)..
Beets ........
Cauliflower ....
Chow-Chow .....
Currants, Spiced .
Cucumbers .........
Cucumbers, Green ......
Cucumbers, Rip
French Pickle....
Grapes, Spiced
Gooseberries, Si
India Pickle ...
Mixed Pickles .....
Mustard Pickles
Mushrooms, Pickled
Onions, Pickled ....
Pickle ..:::::........
Plums, Pickled ..
Quinces, Pickled ::::......
Tomato (Green) Pickle.......
Tomato (Sweet) Pickle ........
.. 97
PUDDING SAUCES.
Caramel Sauce
.. 111
Creamy Sauce ...
.. 109
Duchess Sauce ...
... 111
Fruit Sauce ....
.... 109
Foamy Sauce ..
... 110
Fruit Pudding Sauce...
... 111
Foam Sauce
... 111
Hard Sauce ............
... 110
Molasses Sauce ........
... 110
Pudding Sauce ............
. . 110
Sauce for Pudding ......... ... 109
Sauce for Light Pudding... .... 109
Whipped Cream Sauce....... 110
Wine Sauce ..............
..... 111
94
96
96
93
96


278
INDEX
Lemon Pudding pudding.
... 116
JELLIES.
Angel Cream ..
Coffee Jelly ........
Fancy Jellies ...........
Fruit Jelly : .........
Gelatine Jelly ..
Gelatine Snow.
Lemon Jelly .
Orange Jelly ..
Peach Jelly. ............
Ribbon Je
Tutti Frut
Wine Jell
140
139
137
138
137
139
138
138
... 139
... 138
... 138
140
122
Lemon Pudding ............
... 124
Lemon, Cream Pudding.... ... 124
Light Pudding
.. 120
Marmalade Pudding .....
........ 115
Marmalade Pudding
.. 116
Molasses Pudding
.. 119
Meringue.
· 121
Maniocci Pudding
Moonshine
136
Nellie's Pudding ....
.. 116
Orange Pudding
123
Plum Pudding .....
113
Peach Pudding ...
130
Puff Pudding
130
Prune Pudding .......
131
Prune Pudding ...
133
Prunes, Dishes of.
131
Quay Pudding ..
118
Queen of Puddings ..
.. 120
Rice Pudding .........
... 120
Rice Croquettes ........
... 120
Rice in Cups.........
.. 121
Rice Plum Pudding....
.. 121
Raspberry Pudding ...
.. 130
Steam Pudding ......
... 119
Spiced Pudding .....
... 118
Suet Pudding .............
... 119
Sago Jelly ..:::::
... 134
Sago and Apple Pudding ...
Sago Pudding (Old Fashioned).
Sponge Pudding ..........
... 131
Sponge Pudding .............
Snow Drifts ............
.. 135
Snow Pudding ...
Snow Souffle .....
.. 135
Teetotallers' Christmas Pudding.....115
Tapioca Pudding ....
Tapioca Cream ........
Tapioca and Orange........
Tipsy Parson Pudding.....
.. 121
.. 121
ETNNererer
... 122
PUDDINGS.
Amber Pudding ..
..., 125
Apple Dumpling ...........
.. 117
Apples, Iced ..::::::
.... 127
Apple Pudding (Du
.. 126
Apple Charlotte ...
. 126
Apple Float .....
127
Apple Pudding, Baked....
126
Apple Pudding .........
127
Apple Betty ......
130
Bakewell Pudding ..
..... 128
Bird's Nest Pudding...
..... 126
Bread Pudding with Cherry Sauce.. 129
Bread and Butter Pudding......... 129
Baked Pudding .................
129
Brown Betty Pudding.......
Baked Bananas ..........
131
Blanc Mange ...........
Blanc Mange, with Strawberries....
Blanc Mange, with Fruit...
133
Christmas Pudding
Carrot Pudding ...
. 115
Cabinet Pudding .....
.. 116
Chicago Pudding
Cherry Pudding ...
.. 120
Cup Pudding ......
119
Cottage Pudding :
123
Crab Apple Pudding
127
Cream Pudding ...
Cocoanut Pudding ..
128
Cocoanut, Corn Starch Pudding..... 128
Cherry Puffs ......
131
Cold Pudding ........
133
Curds and Cream....
... 134
Charlotte Russe ......
Chocolate Pudding ...
136
Date Pudding ....
118
Delightful Pudding'..
119
Delightful Pudding ..
125
Devonshire Junket ....
136
Fig Pudding ....
118
Fig Pudding
115
Fig, Custard Pudding ......
Fine Pudding ...........
118
Fruit Pudding ...
118
Fruit Pudding, Steamed...
... 117
Ginger Pudding ........
117
Gipsy Pudding ..
129
Graham Pudding ........
.. 117
Haggis .......
112
Haggis ...
.. 113
Hints on Puddings.........
.... 112
Ice Pudding .....
141
. 141
• CUSTARDS.
Boiled Custard
Cup Custard ......
Custard Cream ....
Mountain Custard .......
Orange Custard ...
Steamed Orange Custard...
Solid Custard ...
NNNCS
135
... 142
TRIFLES.
Apple Trifle .......
Pineapple Trifle.
Trifle .............
... 144
... 145
.. 14
Fig. Puddling
133
CREAMS.
Rovanie
camed
148
149
149
Bavarian Cream .::
Bavarian Cream with Candied Fruits.
Banana Cream .........
Caledonian Cream ......
Cream Meringues ....
Devonshire Cream .........
Lemon Cream ....
Spanish Cream ...
Swan's Down Cream........
146
149
147
150
146
140
...... 134


INDEX
281
Tea, Russian .......
Tarragon Vinegar ..
Unfermented Wine ....
237
241
239
227
223
224
224
225
226
226
228
• 247
224
Cinnamon Cookies ......
Cream Puffs .........
Cocoanut Puffs .....
Cocoanut Fingers ..
Cake Sandwich ........
Christmas Drop Cakes .......
Cookies ......
Chocolate Wafers
Date Puffs .......
Fruit Jumbles ..
Ginger Cookies .......
Ginger Drops
Ginger Snaps ...
Graham Wafers
Hickory Nut Jumbles.......
Jumbles
Kisses ..........
Lady Fingers ...
Macaroons .......
Oatmeal Cookies ..
Patty Pancakes ...
Rock Cakes ......
Scotch Cake .....
Sponge Drops ....
Sugar Cookies .........
w Whi
221
227
228
229
228
248
242
222
221
222
222
228
226
226
225
225
226
FRUIT.
Apple Jelly .......
247
Apple and Grape Jelly...
Blackberry Jam ........
244
Canning Season, The ....
242
Crab Apple Marmalade.....
249
Citron Preserves ......
244
Grapes, Preserved ..
243
Dundee Marmalade
Grapes, Canned .......
Lemon Marmalade ......
248
Marmalade ...
248
Orange Marmalade ......
Pears, Baked .......
Pears or Peaches, Canned...
Pears, Canned ......
Pears, with Ginger........
244
Plums, Preserved ...
243
Pineapple, Preserved ...
245
Pineapple Marmalade .............. 249
Pumpkin Marmalade
249
Peach Syrup ...............
250
Quince Preserves ........
245
" Jelly ..............
247
Marmalade.
249
Rhubarb, Canned ...
" and Pineapple ....
" Marmalade ...............
.. 249
Red Raspberries in Currant Jelly.. 247
Strawberries, Preserved
243
Secret of Jelly .....
Tomato Preserve ....
OATMEAL.
66
243
Delicious Gruel .................
Gruel ...
How to Cook Oatmeal ......
Porridge ................
Porridge, Milk ........
232
232
NNNNNN
AA A A A A
e
DRINKS.
237
240
234
234
235
235
235
237
240
241
239
238
LOU
Canay
............
Boston Cream
Cider ....
Coffee, Boiled .......
A Word About.....
" A Cup of........
Cocoa .......
Chocolate ......
Cream Nectar ....
Chili Vinegar ....
Celery Vinegar ...
Dandelion Wine
ringer Beer ....
rape Wine ..
[orseradish Vinegar ......
jaoka ........
emon or Ginger Nectar..
emon Cream ...........
emonade ...............
atent Coffee Pot ......
op ..............
aspberry Vinegar ...
zubarb Wine .....
rawberry Shrub.
rawberry Acid ..........
a ......
CANDIES.
Butter Scotch
Chocolate Creams ..........
Chocolate Fudge ..
Cream Chocolate Caramels...
Cocoanut Candy ...........
Creams .....
Cream Candy ..
Cream Taffy ..............
Cough Candy
Date Creams
Fig Candy ...............
Foundation Cream ........
Maple Cream
Maple Sugar Candy ..
Maple Cream ..........
Nut Candy ............
Orange Creams ...
Peanut Nuggets ...,
Russian Taffy .......
Sugar Chocolate Caramels.
Sugar Candy .........
Sliced Cocoanut Candy......
Salted Almonds ..............
Taffy .......
251
252
252
253
253
254
254
256
255
252
254
255
251
251
252
254
254
255
239
241
236
237
238
238
235
239
238
• 239
237
253
255
254
256
255
12
236


282
INDEX
264
258
SIMPLE CURES.
Bites, etc...
Bruises and Swellings........
Cholera and Diarrhoea.......
Cuts and Bruises.....
Cold
Cosmetic
Chilblains ...........
Dropsy ::::::::
Golden Ointment ..
Hiccoughs ...
Hypophosphites ......
..............
264
264
264
264
267
266
266
265
266
266
262
LITLUUKIIS
.
.
.
.
.
.
.
.
.
.
COOKERY FOR THE SICK.
Arrowroot, to Make...
261
Arrowroot Pudding ...
261
Barley Water
257
Beef Tea ......
Beef Essence ...
258
Beef Balls
259
Chicken Broth .............
260
Soup .....
260
Panada ...
260
Custard ..
Drink for the Sick .......
257
Drink for Invalids.....
257
Delicate Scrambled Eggs
260
Dessert for the Sick.....
261
Egg Coffee ..............
. 257
Egg Nog ........
· 262
For Very Weak Invalids...
For Chronic Indigestion..
Koumiss........
Lemon Cream .........
Lemon Egg Nog .........
Meat Paste ...
259
Rice Jelly.
Scraped Beef
Scotch Egg ....
259
Tapioca Jelly ....
260
Wine Whey ......
258
Wafer Biscuits ..
. 261
Wine or Invalid Jelly .....
Wine Soup ............
· 262
SIMPLE CURES.
Ingrowing Toe Nail...
Liniment for Croup..........
Liniment for Rheumatism...
Lime Water .............
Lumbago, Cure for.....
Rheumatism, Cure for ....
Sciatica, Cure for........
To Whiten the Hands.....
Very Good Liniment.......
Warts .....
265
265
267
266
265
265
.
.
.
.
.
266
265
264
USEFUL HINTS.
Useful Hints............. Pages 268-273



BE RECIPES grad
♡ My friends'& my own


Ban RECIPES
Myfriends'& my own