SECOND EDITION
Woronoco
WOMEN'S
WISDOM.


Schlesinger Library
Radcliffe College
Culinary Collection
From the Collection of
Sophie Coe
H


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AAN





Rute & Maccantly
Alettereaque
Maser
March 21








Vai;
640


Entered, according to Act of Congress, in the year 1884,
BY MISS EMILY E. SQUIRE,
In the Office of the Librarian of Congress, at Washington.


:
Culinary Gems.
دن
“Let me make your songs,” said an ancient brother,
“And never care I who makes your laws; "
“Let me furnish your food,” said wiser another,
“ And valor and virtue shall win every cause."
J. M. L.
0





>PRERACE +
HIS little book has been compiled for the purpose
O of putting in more desirable form valuable recipes
as which have been tested by persons of culinary
skill and experience. Many of them have been extracted
from private manuscripts, and contain the accumulated
results of many successful trials. The names and initials
annexed to the recipes are not intended to indicate, in all
cases, the persons who originated them, but the sources
from which they have been obtained, and the ladies who
have tested their excellence; although in many instances
the recipes are original.
No woman should be considered well educated who
does not know thoroughly the fundamental elements of
housekeeping.
"We must have bread and meat. That is the most
delightful home, in which nobody is fretted or worried by
an untidy, an uncertain, or an ill-cooked meal. Man
does not live, it is true, by bread alone ; but the lower
ministers to the higher, and she is doubly accomplished
who is not ashamed to give her mind to the well-being
of her family, even to the providing them with something
good to eat every day."
Miss Emily E. SQUIRE, Editor.
WESTFIELD, Mass., June, 1884.





TABLE OF CONTENTS.
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CHOWDERS AND Soups, .
Fish,
SALADS, . .
CROQUETTES, ..
FRITTERS,
MEATS, .
POULTRY,
EGGS, .
VEGETABLES, .
BREAD, ..
PASTRY, .
CAKE,
DESSERTS,
PRESERVES AND PICKLES,
DRINKS, .
LUNCH ENTERTAINMENTS,
MISCELLANEOUS, · ·
ADVERTISEMENTS, . .
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RULE FOR CANNING FRUITS.
os
APPLES, SOUR, QUARTERED,-Boil 10 minutes ; 6 oz. sugar per lb.
PEARS, SMALL AND SOUR,
PEARS, BARTLETT,
CHERRIES,
RASPBERRIES,
BLACKBERRIES,
PLUMS,
STRAWBERRIES,
WHORTLEBERRIES,
PIE PLANT, SLICED,
06 10
PEACHES, WHOLE,
PEACHES, HALVES,
CRAB APPLE, WHOLE,
CURRANTS, RIPE,
66 6
GRAPES,
66 10
TOMATOES,
on 20
PINE APPLE, SLICED INCH THICK.-Boil 15 minutes; 6 oz. sugar
per lb.
In all cases fruit should be boiled moderately, to prevent breaking,
En co o Gerco Scoperto
Opcoes A o osoo
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OO CO CO


SOM RECIPES. Sage
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CHOWDERS AND SOUPS.
Above them the ocean is surging and swelling,
Within its cool chambers they sport and they sleep;
Whatever it is that the wild waves are telling,
The fishes forever their secret will keep. J. M. L.
FISH CHOWDER.
Two good sized flounders or 3 lbs. of fresh cod. Skin,
cut in pieces 2 inches square and about an inch through ;
take out all the bones possible. One slice of salt pork
inch thick, about 4 inches square, cut in 4 parts, place in
saucepan holding 34 qts. Fry crisp, but do not scorch.
Remove from the fire, place a layer of fish upon the pork
to cover bottom of pan, then a layer of potatoes sliced
thin, then onions very thin, a sprinkling of pepper and
salt, then a layer of split crackers, first dipped in cold
milk; so on till the fish is used up. Fill the kettle with
hot water, cover, and boil gently 1 hour without stirring.
Dip half crackers in cold milk and cover the top with
them about five minutes before serving. Slip all into
tureen with 1 pt. of warm milk, and butter size of half
an egg. Use in all 1 heaping table-spoon of salt. E.


10
CULINARY GEMS.
CLAM CHOWDER.
One pk. of long clams, if possible; if not, use the
round ones. Pour over them boiling water to cover till
the shells will open. Remove from the shell, cut off the
black heads and shake each one in the scalding liquid to
remove any particles of sand. Prepare in layers as above,
with the fried pork; fill the pan with the water in which
they were scalded, cook and serve as fish chowder, adding
salt to taste.
E.
OYSTER SOUP.
One qt. of oysters put to boil in porcelain saucepan with
13 pts. of cold water, over a quick fire. When the oysters
begin to swell pour them into a colander ; put the oysters
in the tureen. Pour the liquor back into pan; add ; pt.
of rich milk or thin cream, after skimming the liquor.
Let it boil 5 minutes ; lay on the oysters bits of butter, in
all one-half as large as an egg; salt the liquor to taste ;
add 1 dessert-spoon of finely minced celery, or 1 tea-spoon
of celery salt; pour in the liquor; serve immediately.
CLAM SOUP.
Three pts. of long clams; chop fine. Stew them with
their own liquor and 3 qts. of water 1 hour. Strain ;
put the liquor back over the fire. As soon as it boils add
1 pt. milk, and thicken with 1 table spoon of flour.
Pepper and salt to taste. Butter size of an egg. Put
in tureen 3 well beaten eggs; turn the hot soup slowly
over them, stir carefully. Serve immediately.
MRS. ANSON HOOKER.


CHOWDERS AND SOUPS.
11
VERMICELLI SOUP.
A knuckle of veal; break in small bits, cover well with
cold water, add 1 heaping tea-spoon of salt. Boil till the
meat is in shreds, and there are about two qts. of liquid;
strain and set away to cool. When ready for use let it
come to a boil, add 1 cup of vermicelli, salt to taste, boil
10 minutes. Put 1 cup thin cream in [one of French's
pretty style] tureen, pour in soup, stir quickly and serve.
A bit of ham bone thrown in to boil about 20 minutes
before straining, improves the flavor very much.
MRS. JAMES FOWLER.
VEAL AND SAGO BROTH.
Two lbs. knuckle of veal cracked into pieces, 2 qts.
cold water, 3 table-spoons sago soaked in 1 cup cold
water, 1 cup of rich milk or cream heated to boiling,
yolks of 2 eggs well beaten. Boil the veal and water
very slowly in covered kettle till it is reduced one-half.
Strain, season with salt, add the sago which has been
standing in hot water 1 hour. Simmer all together $
hour, taking care not to burn; beat in the cream and
eggs, boil up for a moment, and turn into earthen dish.
This is excellent for those with delicate lungs. It is also
very nice made of beef instead of veal.
Miss Fanny B. BATES.
VEGETABLE SOUP.
Two qts. of meat stock, made by boiling once a week
all the bones and bits of meat left from the table that are
useless for other purposes, of beef, mutton, fowls and
ham. Put in a kettle with plenty of cold water, boil till
the meat is reduced to shreds, strain and set in a cool


12
CULINARY GEMS.
E.
place. When ready for use remove the fat. To the 2
qts. (if too strong add 1 pt. of boiling water) add 1 car-
rot chopped, 1 large turnip sliced in thin inch pieces, 1
potato and 2 onions sliced, 1 cup chopped cabbage, if
liked; boil 1 hour, salt to taste.
PARKER HOUSE TOMATO SOUP.
For 1 gallon : Take 3 qts. of beef stock, add 1 carrot,
1 turnip, 2 beets, 2 onions, all pared and chopped ; add
3 qts. fresh peeled tomatoes, if possible, or 2 qt. cans.
Boil 1 hour, strain through a colander, mashing the veg-
etables through ; 2 table-spoons melted butter, 4 heaping
table-spoons flour dissolved in cold water, 1 each of sugar,
pepper and salt. Return to the stove, stir till it boils ;
boil 5 minutes, skim, and serve.
MRS. GEORGE G. TUCKER.
TOMATO SOUP.
One qt. tomatoes, 1 pt. water. Boil 1 hour. Add 1
table-spoon butter, 2 of flour, salt and pepper to taste.
Soda size of a pea. Then add 1 qt. milk ; let all come to
a boil, strain and serve.
MRS. S. W. W.
TOMATO SOUP
One qt. meat stock, 1 qt. tomatoes. When it boils
add 3 cup sifted cracker crumbs, boil 10 minutes, add 1
qt. rich milk, butter size } an egg, salt and pepper to
taste, 1 tea-spoon celery salt, į an onion grated. Let it
boil a few moments, strain and serve.
E.
POTATO SOUP.
Nine good sized potatoes and 1 onion pared, and boiled


16
CULINARY GEMS.
but not hot, 4 cup fine bread crumbs. Season with pep-
per, salt and minced parsley. Mash the fish fine in
wedgewood mortar or in bowl with back of silver spoon,
adding the butter till it is a smooth paste. Beat the
bread crumbs into the eggs and season before working all
together. Put into buttered pudding mould and steam 1
hour. Sauce for the above: 1 cup of milk heated to
boiling and thickened with 1 table-spoon corn starch, add
the liquor from the canned fish or double the quantity
of butter, 1 table-spoon butter, 1 raw egg, 1 tea-spoon
anchovy, mushroom or tomato catsup, 1 pinch mace,
same cayenne pepper. Put the egg in last and very care-
fully, boil 1 minute, and when the loaf is turned from the
mould, pour it over it and cut in slices at the table.
Mrs. Dr. H. M. FIELD.
SALT CODFISH HASH.
One-half a small thick cod. Soak 2 hours in plenty of
water, skin side up, place over the fire in cold water, let
it come to a boil, remove, take off the skin, pick out all
the bones. Have fresh boiled potatoes drained dry,
about as much in quantity, when mashed, as fish. Mash
together, add salt if needed, $ cup butter, 1 cup milk.
Work till perfectly light with 1 well beaten egg in the
shallow, hot kettle; serve hot.
E.
FISH BALLS.
Use the above rule, in quantity of fish, with about one-
half as many more potatoes. Pick up the fish carefully,
put to soak over night in cold water enough to cover.
Press out the water with the hands in the morning, add
to the fresh boiled potatoes, mix as in the rule above,


FISH.
19
cook a minute without taking color, stirring it well with
a wire egg whisk; then add, mixing well, 1 cup oyster
liquor. Remove from the fire, and mix in the yolks of
2 eggs, salt to taste, a scant of a tea-spoon of cayenne
pepper, 1 of lemon juice, 1 grating of nutmeg ; beat it
well, then return it to the fire to set the eggs without
boiling. Put in the oysters. Nice for breakfast and
lunch, poured over toast. MRS. WM. G. BATES.
FRIED OYSTERS.
Large, fat oysters. Strain off all the liquor, lay them
between 2 soft towels to absorb all moisture; press them
gently, as the moisture makes them absorb the fat in fry-
ing. Dip them in beaten egg, roll in sifted cracker
crumbs, spread them on a [French's china] platter, and
let them lie 2 or 3 hours before cooking; fry in half but-
ter and lard, sprinkle over a little salt in cooking. As
fast as fried place in tin pan over tea-kettle to keep hot
and dry.
Mrs. H. W. BATES.
BROILED OYSTERS.
Select large fat ones; dry them in a towel, season with
a sprinkling of pepper and salt; lay them in a closely
woven folding wire broiler, near together. Place over a
clear fire, turn as the oysters cook; put small bits of but-
ter on hot platter, lay on the oysters carefully; serve im-
mediately.
Miss FRANCES FOWLER.
OYSTER PIE.
Line a deep dish with pie paste rolled thin, put in a
layer of raw oysters, a sprinkling of salt and pepper, and
thin layer of sifted cracker crumbs, a few bits of butter;


20
CULINARY GEMS.
so on to fill the dish within an inch of the top. Pour
over the liquor of the oysters, cover with a rich puff
paste, bake 1 hour.
MRS. JAMES FOWLER.
OYSTER PATTIES.
Roll puff paste of an inch thick, cut with a biscuit
cutter; take a smaller sized one, dip in hot water, cut
half way down in centre of large one, bake 1 hour. When
done remove the cut top, take out any soft or heavy part,
fill with "fancy roast oysters," or "oysters a' la bou-
lette,” replace the cover, and serve.
MRS. E. B. ABBE.
SCALLOPED OYSTERS.
One qt. of oysters, 1 loaf of fresh baker's bread broken
in crumbs. Put a layer 1 inch thick in the bottom of
buttered deep dish, then a thick layer of oysters, a sprink-
ling of salt and pepper and bits of butter; so on till the
dish is full. Pour over all 4 pt. of rich milk, cover the
last layer of oysters with very fine cracker crumbs, several
good sized bits of butter; bake 1 hour in moderate oven.
Serve immediately if possible.
E.
SCALLOPED LOBSTER.
Two small lobsters, as the meat of small ones is more
juicy and tender than the large ones. Chop them, laying
aside the coral. Prepare in layers, as in scalloped oys-
ters, seasoning the same; } pt. of milk, or water if pre-
ferred; add cracker crumbs last, bake i of an hour. Gar-
nish when done with the coral grated in spots and parsley
sprigs.
E.


SALADS.
23
SALAD DRESSING OF BUTTER.
Three beaten eggs, 1 table-spoon of sugar, 1 of butter,
3 cup of vinegar, 1 tea-spoon of mustard, 1 of salt, 1 of
pepper; beat all together, and stir over the steam of kettle
till it thickens.
Mrs. J. W. COLTON.
SALAD DRESSING OF BUTTER.
Four eggs well beaten, 1 table-spoon mixed mustard,
1 tea-spoon salt, 4 cayenne pepper, butter the size of 2
eggs. Beat well together, add 1 gill vinegar (if very
sharp, dilute with water), stir all in dish over boiling
water till as thick as cream. Thin with cream if too
thick. Use when cold for 1 large chicken.
Miss GRACE HARDING.
CHICKEN SALAD.
The breast of chickens chopped coarsely, nearly twice
as much celery cut with a knife very fine, after washing
and spreading upon a towel to absorb the water. Put a
thick layer of celery in the bottom of salad dish [one of
French's lovely patterns], sprinkle slightly with salt, then
a scant layer of chicken, pour över the oil dressing, and
so on till the dish is full, then pour the dressing over gen-
erously; garnish with thin slices of boiled egg and olives
and small celery leaves around the edge of dish. Keep
cold till ready for the table. Nice made of chopped cab-
bage, seasoned with celery salt when celery is not access-
ible.
E.
LOBSTER SALAD.
One-half as much lobster as lettuce. Get the small.
lobsters if possible. Chop the lobster, not very fine ;


24
CULINARY GEMS.
wash the lettuce and press carefully in a towel after it has
drained to absorb all the moisture. Lay on a plate in
bunches ; shave across with a sharp knife, as it bruises
less than chopping it. Fill salad dish in layers as in
chicken salad, save the red coral to grate in spots over the
top, encircle with the claws and small lettuce leaves.
Place on the ice till ready for the table.
S.
OYSTER SALAD.
One qt. of counts cooked without water till swollen in
saucepan over the fire. Remove till cold, then fill your
salad dish in layers with celery sliced thin and dressing,
picking the oysters from the liquor; add 1 table-spoon of
the liquor with each layer of oysters; garnish with celery
leaves.
Miss F. B. BATES.
SALMON SALAD.
Take fresh-boiled or remnants of boiled salmon, pick to
pieces, and prepare same as lobster, with lettuce. E.
POTATO SALAD.
Six cold boiled potatoes, quartered and sliced thin ;
slice in same way 1 large onion. Place in alternate layers
in salad dish with a sprinkling of salt and pepper over
each layer. Fry the fat from a good-sized slice of salt
pork, add to this f cup of vinegar. Pour boiling hot
over the whole. Garnish with very thin little squares of
tender boiled beet. Cover closely with a dish till cold.
MRS. TIMOTHY Snow.
ATLANTIC CITY COLD SLAW.
One-half cup vinegar, butter size of a large walnut, 1
tea-spoon corn starch, 3 table-spoons cream, 1 tea-spoon


CROQUETTES.
25
mustard, yolks 2 eggs, 1 tea-spoon salt. Boil vinegar,
add the other ingredients well beaten, boil just enough to
thicken, add white of 1 egg beaten stiff as soon as removed
from the fire. Chop the cabbage very fine, season slightly
with salt and vinegar, mix a part of the dressing with it,
pile the rest on top.
BENJAMIN.
CROQUETTES.
CHICKEN CROQUETTES.
The breast of 2 broiled chickens chopped fine, 1 cup of
soft bread crumbs, 2 well beaten eggs, 2 table-spoons
chopped parsley, pepper and salt to taste, piece of butter
size of an egg. Make into egg-shaped balls, dip in
beaten egg, roll in sifted cracker crumbs, fry in hot lard.
Veal and sweet-breads can be made in the same way.
MRS. GEORGE STRONG.
LOBSTER CROQUETTES.
Mince the lobster very fine, season with pepper and salt
to taste, add melted butter size of an egg, bread crumbs
sufficient to make into balls, shape with the hands into
pear-shaped balls, dip in beaten egg, roll in sifted cracker
or bread crumbs, fry in hot lard or butter.
Mrs. L. F. T.
SALMON CROQUETTES.
Mince remnants of boiled salmon slightly. Put in a
saucepan sufficient milk to moisten the fish, thicken with


26
CULINARY GEMS.
flour like drawn butter, add butter size of an egg; cook
1 minute, then add pepper, salt, a trifle of nutmeg and
minced parsley to the taste ; add the fish. As soon as it
is well heated through remove from the fire, stir in the
yolk of a beaten egg and juice of half a lemon, spread on
a platter to cool. Make into balls, allowing 1 table-
spoonful to each one, dip in beaten egg, roll in sifted
cracker or bread crumbs ; let them lie 1 hour; fry in hot
lard. Nice served with fried parsley.
Miss LIZZIE DICKINSON.
OYSTER CROQUETTES.
Half pt. raw oysters chopped fine, 4 pt. boiled veal
minced to a powder, 1 heaping table-spoon soft butter, 3
of sifted cracker crumbs, yolks 2 eggs, 1 dessert-spoon
onion juice [grate it and strain], salt and pepper to taste;
add half the oyster liquor, beat all together very light,
make into about 8 rolls, dip in egg, then sifted cracker
crumbs and fry very quickly.
RICE CROQUETTES.
See recipe for cooking rice. Mix with the boiled rice
butter to moisten, yolks 2 or 3 eggs beaten very light, I
tea-spoon mace, if liked. Substitute 1 table-spoon grated
cheese for eggs, if liked. Make into shape and prepare as
other croquettes to fry. MRs. E. B. GILLETTE.


FRITTERS.
FRITTERS.
PLAIN FRITTERS.
Two eggs beaten separately to a stiff froth ; add to the
beaten yolks 1 cup milk, 2 sifted flour, 1 tea-spoon salt,
1 sugar, 1 table-spoon butter. Beat all together very
light with "large size Dover egg-beater” (which we find
invaluable for such purposes), add the whites, stir in
gently, drop by table-spoonfuls into hot lard; fry a deli-
cate brown. Nice with raspberry vinegar., E.
APPLE FRITTERS.
Five large juicy apples ; take out the cores, peel them,
cut each apple in 4 slices around. Prepare batter as in
rule above; dip each slice in separately, drop in hot fat,
fry a light brown. Serve immediately with powdered
sugar over them.
E.
PEACH FRITTERS.
Prepare and fry like " apple fritters,” using halves of
ripe peaches instead of apples.
E.
ORANGE FRITTERS.
Prepare and fry as above. After peeling the oranges,
carefully divide each section, not to break the skin.
MRS. Anson HOOKER.
OYSTER FRITTERS.
Prepare and fry as above, using large fat oysters in-
stead of fruit. They will absorb less of the fat if the oys-


MEATS.
29
BOILED FRESH BEEF.
From 6 to 10 lbs. should boil from 4 to 5 hours. Tie
it closely with a strong cord to keep it in shape. Let the
water be boiling when the meat is put in. Boil very
slowly till done. Rub over it 1 table-spoon of salt when
first removed from the water; cover closely 5 minutes be-
fore serving, to allow the salt to penetrate. E.
CORNED BEEF AND HAM.
From 6 to 10 lbs. should boil from 5 to 6 hours. Tie it
firmly to keep it in shape. Put it to boil in kettle nearly
full of cold water; boil gently till done. Boil ham the
same. Take off the rind, sprinkle with fine bread or
cracker crumbs, stick in 1 doz, cloves ; bake quickly, to
brown it. If to be served whole, garnish with parsley.
BOILED TONGUE.
If fresh, put in boiling water. Add, after boiling 2
hours, 1 table-spoon of salt. Let it boil till a fork will
slip in easily. Boil the water out before removing as
much as possible and not burn. Remove all the floating
fat, add 1 small, sliced onion, f cup of vinegar, 2 table-
spoons of walnut catsup (if the walnut is not accessible,
use tomato catsup); let it simmer a few moments. Re-
move the tongue, peel off the skin, place on hot platter,
pour' over it a portion of the hot liquid, thickened with 1
tea-spoon of flour; serve hot. If to be eaten cold, place
the tongue in deep earthen dish, pour over the liquid,
cover, and cool quickly. When ready for use, remove
and wipe dry. Serve whole, or in slices, with sprigs of
parsley.
MRS. EDWARD E. HARDY.


30
CULINARY GEMS.
ROAST AND BOILED MUTTON.—Same as beef. E.
ROAST LAMB OR VEAL.
Make a dressing as for fowls; tie it in closely. Roast
lamb of 6 to 10 lbs. from 11 to 2 hours. Lay on little
bits of salt pork; baste frequently. About 15 minutes
before removing from the oven, baste with 1 table-spoon
salt, remove from the pan, keep hot. Roast veal of 8
lbs. 4 hours, with the slivers of pork, and baste fre-
quently; salt as lamb. Make gravy as in rule below,
and for the roast lamb a mint sauce also.
E.
S.
GRAVY FOR ROAST MEATS.
Take the drippings from the pan, skim or pour off all
the fat possible, thicken with browned flour, salt, boil 5
minutes, and add butter to taste; serve hot. E.
MINT SAUCE.
One cup of finely-minced spearmint, } cup of vinegar,
4 of hot water, 1 table-spoon sugar. Let it come to a
boil; serve hot.
BOILED DINNER.
· Boil piece of corned beef, as in directions given above.
Add a 2-inch square of salt pork, if liked ; then add beets,
cabbage, turnips, parsnips and potatoes in order, giving
each the time to cook allowed in the general directions for
cooking vegetables. The fat should be carefully skimmed
off the top of the water before adding the vegetables.
The beets should be put over with the beef in the winter;
'in summer they will cook in 2 hours. If desired with the
other vegetables, squash can be cooked in steamer over
the whole.


MEATS.
place on hot platter. Heat f cup cream, pour over
them, and bits of butter; heap creamed asparagus around
them, or nicely seasoned peas.
E.
TEA RELISH.
Take leg, or any piece of lamb free from fat. Boil till
the bones can be easily removed. Return the meat to the
kettle; boil till little water remains ; season to suit the
taste. Have ready 6 hard-boiled eggs. Lay the meat in
a mold, with the eggs placed lengthwise at intervals ;
keep cold. When ready for use cut in slices.
CHELSEA.
BEEF. AU GRATIN.
Take cold beef, either boiled or roasted. Cut in small
pieces (or chop); butter a dish, sprinkle with bread
crumbs, then meat, season with salt and pepper, and
sweet herb to taste; then more bread, and so on, till the
dish is full. If meat is lean, add bits of butter. Pour
over f cup of gravy or water, and bake. F. A. C.
BEEF AND VEAL PIE.
Take rare cold bits of beef and veal and 1 slice of salt
pork, in all about 1 qt., one small onion. Mince all to-
gether, season with salt and pepper to taste, 1 cup of
meat stock. Pour in a pudding dish, add bits of butter
size of an egg; cover with soda crust or puff paste. Bake
4 hour; serve.
TO WARM OVER MEAT.
Butter a dish ; put in a layer of mashed seasoned pota-
toes, then any kind of meat you wish to utilize; chop
fine, season with salt, pepper and butter to taste, then
E.


34
CULINARY GEMS.
more mashed potato; so on, till the dish is full. The top
layer should be potato. If meat which has been boiled
for soup is used, pour over 1 cup of meat stock, cover
with the potato, spread on beaten egg. Bake ţ hour ;
serve hot.
MRS. Wm. G. BATES.
BEEF STEW WITH DUMPLINGS.
Two lbs. round beef, or any cheap part ; 24 if bone in
it; 1 onion, 2 slices of carrot, 2 turnips, 2 potatoes, 3
table-spoons of flour, salt and pepper to taste, 1 large qt.
of water. Cut all the fat from the meat, and put it in a
stewpan; fry gently 10 or 15 minutes. Cut the sliced
vegetables in small pieces; fry in the hot fat 10 minutes.
Cut the beef into inch squares, salt and pepper it; 2
table-spoons of the flour rubbed into the meat. Put meat
in the stewpan; stir it about till it begins to brown, add
the water. Let it boil up quickly, and skim; then set it
back where it will just bubble 24 hours. Add the pota-
toes sliced ; add 1 table-spoon of flour mixed with 1 cup
of water; boil 10 minutes ; add the dumplings. Boil
hard, taking care that it does not burn, 15 minutes.
Dumplings : One pt. of flour, 2 heaping tea-spoons bak-
ing powder, 1 of salt, 1 tea-spoon of fine granulated
sugar. Put all into a sieve, mix thoroughly, and sift;
wet with 1 small cup of milk. Mix dough into a smooth
ball, roll out 1 inch thick, cut with biscuit-cutter. Mut-
ton, lamb, or veal will do as well for the stew. When
veal is used, fry 2 slices of pork. Miss PARLOA,
MRS. D. N. LANE.
PLAIN STEW.
Any kind of meat can be used. Cut in 3 or 4-inch


MEATS.
35
squares. Put to boil with sufficient water to cover, and
seasoned with salt and pepper to taste; add a small slice
of salt pork, cut in bits. Boil till tender; place upon a
hot platter. Add flour to the liquid to make it as thick
as gravy; butter to taste.' Pour this over the meat, and
add baking powder, or raised dumpling made like raised
biscuit, rolled about of an inch thick, and cut with bis-
cuit-cutter. To cook them, place them on the boiling
meat, or in steamer over the meat. Cook 20 minutes ;
place in warming-closet till the meat is made ready, then
serve immediately.
S.
FRICADELLA
Take pieces of meat left from roasts; part raw and
part well cooked is best. Chop very fine, and mix with
dry bread, soaked and squeezed ; add salt and pepper to
taste, and a tiny bit of grated nutmeg; add meat stock
or gravy to moisten sufficiently to make with the hands
into balls. Roll them in fine bread crumbs, and fry
quickly in hot lard. If cooked too long the meat be-
comes dry.
Miss JANET TODD.
FRIZZLED BEEF.
One coffee-cup of very thinly shaved dried beef, 1
sausage sliced about 1 inch thick. Add 1 pt. of cold
water; boil 2 minutes ; add 1 table-spoon of flour, butter
half as large as an egg, 1 egg; boil 2 minutes, and
serve. Or, take 2 cups of the beef, add 13 pts. of thin
cream, or rich milk. Cook as above, omitting the butter
if cream is used.
CENTRAL.”
HAM CAKES.
Take 1 pt. bits of cold boiled ham. Chop very fine, -


36
CULINARY GEMS.
add 1 tea-spoon of mixed mustard, 1 beaten egg, 4 tea-
spoon of pepper. Mix thoroughly. Make into cakes
with the hands, like fish cakes ; fry in ham fat or lard a
rich brown. Lay bits of butter on hot platter before tak-
ing up the cakes.
E.
BROILED TRIPE.
Use honeycomb tripe. Wipe dry, cut in squares, place
in closely woven wire broiler over a bright fire, honey-
comb side next to fire; broil a delicate brown on that side
only. Place on bits of butter on hot platter; serve im-
mediately.
FRIED TRIPE.
Prepare as above. Fry on both sides a delicate brown
in hot lard ; serve.
S.
FRIED TRIPE IN BATTER.
Fry as above lightly on one side ; remove. Make a
batter as in rule for fritters, dip in the fried squares, drop
in hot lard, fry quickly, and serve.
S.
E.
POULTRY.
hein
Golden russet, juicy and tender,
Spiciest odors burden the air;
Never a bird, in its feathered splendor,
Can match this ghost in its grave-ies rare.
J. M. L.
ROAST TURKEY.
A turkey weighing 12 or 15 lbs. roast 3 or 4 hours,
according to age and size; a smaller one proportionally


POULTRY:
39
FRIED CHICKEN.
Prepare and cook as above till tender. Dip in egg, roll
in sifted cracker crumbs, fry in hot lard. Add 1 tea-spoon
of flour to } cup of the water boiled in. Boil 5 minutes,
salt and pepper to taste, add 1 cup of cream. Pour upon
platter, place upon it the chicken ; serve immediately.
E.
BROILED CHICKEN.
Split through the back, spread out flat. If very tender,
place in folding wire broiler over a moderate fire, the in-
side next the fire. Broil, without turning, 20 minutes ;
turn, sprinkle on f tea-spoon of salt, broil till the skin is
a delicate, even brown, rub over with butter, and serve.
If the chicken should seem tough (the skin not break
easily by pressing back a wing), place in a spider, on a
small wire frame made for tea-stand, fill the spider about
4 full of water. Cover and boil till nearly done, about
of an hour. If allowed to get tender, it does not brown
well. Remove, sprinkle the inside with salt, rub the skin
with butter, place in wire broiler. Set it up on the grate
in hot oven, over a tin plate. Brown very quickly, the
skin side up. Add cup of cream or milk to the cup of
liquid in spider; if milk, use butter to taste. Add 1 tea-
spoon of salt, boil, and add 1 tea-spoon of flour. Boil 3
minutes, pour on hot platter, place the chicken upon it,
and serye.
E.
CHICKEN TOAST.
Take the remains of a cold roast or boiled chicken and
chop up fine, put in a saucepan, season with salt, pepper,
and the round of an onion finely minced ; add a small
piece of butter, one table-spoonful of cream and just


EGGS.
41
in 3 qts. cold water [add more, if necessary, while boil-
ing], boil slowly till very tender. Take it up; remove
all the bones, carefully slipping them from the meat, put
the bones back in the water, add 2 table-spoons juice of
onion [grated, strained], 4 whole cloves, I tea-spoon cay-
enne pepper. Boil rapidly till reduced 7 from first, re-
move from the fire; let it stand a moment, remove bones,
carefully skim off all the fat possible, add juice of }
lemon, strain all through napkin, add ; box gelatine
previously dissolved in warm water to cover. Cut chicken
across much as possible in slices when cold, then arrange
in dish in layers with 2 or 3 hard boiled eggs cut in slices,
pour over the jelly, and set in cold place till next day.
S.
EGGS.
DELICATE CREAMED EGGS.
Have a deep saucepan of boiling water. Put the eggs
in carefully, not to crack them. Cover the pan closely,
set where it will keep hot, but not boil; 6 minutes will
set them thick, but allow a minute or two more, if you
like them harder. Very delicate, and easily digested.
Serve immediately.
DROPPED EGGS.
Have a shallow saucepan of boiling water. Break the
eggs into a saucer, previously dipped in cold water. Slip
the eggs into the saucepan, sprinkle salt over them. Re-
E.


VEGETABLES.
43
water enough to cover. Press dry, and chop very fine;
then put it in 3 gills of milk, and let it come to a boil.
Stir 1 table-spoon of flour in butter half as large as an
egg; stir in thoroughly, then add 3 eggs well beaten sep-
arately. Turn into a buttered dish [French has them],
set in a hot oven till it rises and browns over the top.
E.
FRIARS' OMELETTE.
Stew 6 large apples as for apple sauce. Stir in when
cooked and still warm, butter 1 size of an egg, 1 cup
sugar. When cold, stir in 3 well beaten eggs and juice
of a lemon. Put a small piece of butter in frying-pan;
when hot, throw in a handful of bread crumbs, stir until
a light brown. Butter a mold, sprinkle on all the bread
crumbs that will adhere to bottom and sides, then put in
the apple, sprinkle over with crumbs. Bake 15 or 20 .
minutes. Turn out and sift over sugar. MRs. Nason.
DIRECTIONS FOR COOKING VEGETABLES.
Summer vegetables should be cooked the same day they
are taken from the garden, if possible; if not, keep in the
cellar or ice-box till ready for use. NEW POTATOES
should have the skin carefully scraped off before cooking,
as much of the best part of the potato clings to the skin,
and is lost if done after boiling. Boil from 20 to 30
minutes, according to size; put to boil in cold water over
a quick fire. When half cooked, add 1 table-spoon of
salt to 1 doz. Watch closely, and remove as soon as
done. Drain dry, and let them remain in hot kettle till
ready for the table. OLD POTATOES pare very thin, care-


44
CULINARY GEMS.
fully removing the eyes. If very old, pare them and
cover with cold water for 15 minutes. Put to boil in
cold water; boil rapidly 10 minutes, then drain off the
water, add boiling water, and cook till done. Remove
as soon as done, as it spoils them to lie a moment in the
water afterwards. Drain dry, and leave in hot kettle till
ready for the table. To mash them, add butter and salt
to taste, milk to moisten. Mash and work till light and
creamy. Serve immediately. If liked, add the white of
an egg beaten to a froth, spread over the top, and browned
quickly in the top of oven, after it is dished. PEAS AND
STRING BEANS should be prepared for cooking as soon as
possible after gathered. Sprinkle with cold water, and
keep cool till ready to cook. Put to boil in cold water.
Boil peas from 20 to 30 minutes; if not very young, add
soda as large as a pea a few minutes before they are
done. Boil in barely water to cover, and cook away as
much as possible before serving. Cook with small slice
of salt pork. If liked dry, drain off all the water, pour
in hot dish, butter and salt to taste. String beans should
boil 2 hours, or till very tender, with small slice of salt
pork. Strain, and add } cup of hot cream, with salt and
butter to taste. TURNIPS should be put to boil in boiling
water; cook about 1 hour. Serve in half slices, or mashed.
CABBAGE should be quartered, and lie 1 hour in salted
water before cooking. Boil 14 hours. Or, chop or shave
fine, boil in barely water to cover till tender; then add
salt, butter, and a little vinegar to taste. Boil a few
minutes longer, and serve. NEW BEETS will boil in 2
hours; old ones require from 4 to 5. Do not scrape or
cut them; simply wash perfectly clean. Put to boil in
cold water. Slip the skins off in cold water quickly with


VEGETABLES.
45
the hands when done. Slice thin with a sharp knife,
sprinkle salt and rub a little butter on each slice; serve
immediately. ONIONS peeled under cold water will not
affect the eyes or hands unpleasantly. When new, put to
boil in plenty of cold water; cook 1 hour, till tender.
Drain off the water carefully, not to break them ; add 1
table-spoon of salt to 1 doz. when half done. Add cup
of hot, thick cream before serving, and butter to taste.
If old, let them lie 15 minutes in cold water after peeling.
Boil 2 hours. TOMATOES stewed : Pour boiling water
over them till the skin cracks. Remove, peel, and stew
them as thick as desired. Season with salt, pepper, sugar
and butter to taste. Tomatoes sliced should be peeled
cold with a sharp knife; slice 4 inch thick around. Let
each one season at the table to suit the taste. If liked,
slice young onions in mere shavings in the dish, in alter-
nate layers with tomatoes. CUCUMBERS should be very
fresh, Pare, and slice thin, and let them lie in cold water
15 minutes before serving. Prepare with sliced onions, as
tomatoes, if liked. SWEET CORN will cook in 20 minutes,
if young; if not, cook till tender, if at all. Serve hot in
a napkin. Or, cut the kernels down through the centre,
- scrape out the inside carefully, add 1 cup hot cream,
butter and salt to taste; serve immediately. ASPARAGUS
should be tied in bunches, after washing and cutting off
the white, tough ends, and placed on the ice till ready to
cook. Put to boil in cold water, barely enough to cover;
boil from 20 to 30 minutes. As soon as tender, remove
from the kettle. Place carefully upon buttered toast.
Pour over a little hot cream, or the water boiled in, to
moisten toast slightly. Sprinkle over a little salt and
pepper to taste. Garnish with sliced boiled egg. SPIN-


VEGETABLES.
47
mash, butter a dish, put in a layer of bread crumbs, then
plant; season with bits of butter, pepper and salt, and so
on in layers till used up; bread crumbs last. Bake till
well browned.
S.
SCALLOPED POTATOES.
Boil 6 common sized potatoes, slice thin and cut into
small squares ; 1 pt. milk, 1 small onion, 1 tea-spoon
flour rubbed smooth in little cold milk. Boil together,
cover the bottom of a small baking dish (one of French's]
with a layer of the potatoes, season with bits of butter,
salt and pepper, then another layer, and so on till the
dish is filled ; pour over it the boiled milk after removing
the onion, and bake about 1 hour..
Miss FRANCES FOWLER.
FRIED POTATOES.
A good way to warm over cold potatoes is to first chop
them, not too fine; heat some butter in a frying pan, put
the potatoes in a few minutes ; just before taking them
from the fire, stir in some well beaten eggs; serve hot;
garnish with parsley.
CREAMED POTATOES.
One large table-spoon of butter, 1 heaping tea-spoon of
flour, 1 cup cold milk, salt and pepper to taste. Put but-
ter and flour in spider together; cook smooth, but not
brown; add milk gradually. Let it boil up once, stir-
ring constantly. Add 1 scant pt. of small bits cold
boiled potato, season well with salt, then cook slowly 4
or 5 minutes. If too moist, cook a little longer. Serve
hot.
Miss PARLOA, BY MRS. D. N. LANE.


BREAD.
.
51
1 cup yeast; put in 2 large bread pans. When very light,
bake in moderate oven 45 minutes. Cover the loaves with
paper the first 20 minutes. Miss C. A. GREENE.
GRAHAM GEMS.
Two cups W.W. Carr's celebrated Graham flour, 1 cup
wheat flour, 1 sour milk, 1 water, 2 table spoons mo-
lasses, a little salt, 1 even tea-spoon soda. Gem pans
should be very hot when filled. Bake in quick oven.
MRS. J. Q. G.
BREAKFAST GEMS.
One cup sugar, 1 milk, 2 flour, 2 table-spoons butter,
4 tea-spoon ginger, 1 even full soda, 2 cream tartar;
pans hot when filled.
Mrs. J. Q. G.
WHEAT GEMS.
One egg, 1 cup milk, 2 cups flour, 1 tea-spoon salt.
The longer it is beaten, the better. Put in hot gem pans.
MR8. D. BLINN.
RYE BREAD, AS SEWING SOCIETY LIKES IT.
For two good-sized loaves take 2 qts. rye flour and 1
qt. wheat flour, rubbing into the flour 1 good-sized potato,
1 table-spoon of lard, and 1 table-spoon of sugar. Mix
with milk and water a little salt and yeast. Let it rise
during the night, knead thoroughly, and bake for break-
fast. A little butter rubbed over the bread while baking
prevents hard crust. MĘS. C. H. KNOWLES.
RYE BREAD.
Three pts. of best rye flour, 1 cake of Fleischmann &
Co.'s compressed yeast in sponge, 1 pt. of new milk or


BREAD
55
heaping cup flour. Sift four, sugar and yeast powder
together. Beat the egg very light, add milk, and stir
quickly into the dry ingredients. Makes 1 doz. Bake
20 minutes in quick oven. This rule can be raised with
yeast, if desired, omitting the yeast powder.
CENTRAL.”
SHEFFIELD MUFFINS.
One lb. flour, 1 pt. milk, 1 large table-spoon butter, 1
of good yeast, 2 eggs, 1 tea-spoon salt. When raised,
fry quick in rings on griddle. MRS. Wm. G. BATES.
RYE MUFFINS.
Rye meal 1 pt., wheat flour 1 pt., milk 1 pt., 1 cup
fine granulated sugar, 1 tea-spoon salt, 4 of baking pow-
der, 2 eggs. Put the meal in mixing bowl; put other
dry parts into sieve, and sift into the meal. Beat eggs
light, add milk to them, turn upon the dry ingredients;
mix well, turn into buttered muffin pans. Makes 2 doz.
Bake in hot oven 20 minutes. Graham or Indian can be
used instead. When Indian is used, add 1 more egg.
Miss PARLOA, BY MRS. D. N. LANE.
WAFFLES.
One pt. sour or buttermilk, 2 eggs, 14 pts. pastry flour,
1 tea-spoon salt, 1 soda, 1 cream-tartar, 1 table-spoon
granulated sugar. Sift flour and all the dry parts into
bowl together. Beat the eggs very light, separately.
Add milk to yolks; stir into the bowl, mix thoroughly;
add the whites, stir lightly. Bake in very hot irons. S.
RAISED WAFFLES.
Prepare as above, using sweet milk, or water; if water,


56
CULINARY GEMS.
use 1 table-spoon lard, or butter; and substituting 4 cake
Fleischmann & Co.'s compressed yeast for soda and cream-
tartar. Let it rise till very light; then add the beaten
eggs, beating yolks in thoroughly, first; whites lightly,
last.
MRS. E. B. GILLETT.
SQUASH CAKE.
One pt. flour measured before sifting, 2 tea-spoons
Congress yeast powder, 1 table-spoon sugar, 1 melted
butter, 1 cup cold squash sifted, small cup milk, 2 eggs,
1 tea-spoon salt. Work the eggs, beaten light, squash
and flour together. Then add milk. A delicious break-
fast cake, with or without syrup. MRS. E. T. S.
WHEAT GRIDDLE-CAKES.
Use sour or buttermilk, and prepare same as waffles.
Bake in spoonfuls on hot griddle.
E.
BUCKWHEAT GRIDDLES.
One pt. warm water, 1 tea-spoon salt, 1 table-spoon
sugar or molasses, 4 cake Fleischmann & Co.'s compressed
yeast, sufficient buckwheat flour to make a thin batter.
Set in warm place to rise over night. In the morning
add tea-spoon of soda, piece of butter, size of a walnut,
melted. Try one; if not perfectly sweet and light, add
same quantity of soda again. Bake on smoking hot
griddle.
E.
SNOW-FLAKE BREAKFAST CAKES.
One cup sugar, 14 of flour, 1 milk, 11 tea-spoons bak-
ing powder, 3 table-spoons melted butter, 3 eggs. Bake
in muffin rings.
Mrs. L. R. NORTON.


58
CULINARY GEMS.
.
PASTRY.
PUFF PASTE.
One qt. flour, 2 cups butter, 1 table-spoon salt, 1 pow-
dered sugar. Wash butter in cold water till light and
waxy, divide in two parts, and set on the ice to cool.
When perfectly cold, rub } of the butter in the flour, mix
with 14 cups ice-water with a knife. Roll this on the
board in square form, add remainder of butter in small
lumps, dredge with very little flour. Fold over the four
edges to meet in the middle; then fold one half upon the
other to keep the air in. Pound lightly with the pin ;
roll out and fold as before. Do this three times in all;
then roll up and place on the ice an hour or more. When
ready to cover the pie, cut a piece from the end, just
enough to cover the pie; sprinkle a very little flour on
board, flour the pin. Roll from you and towards your
left hand very lightly till right size; bake immediately.
Miss PARLOA,
MRS. E. B. ABBE.
PLAIN SUET AND BUTTER PASTE.
We think this more delicate and wholesome than lard.
The expense is about the same. Get the soft leaf of beef
suet; try like leaf of pork. It will keep a year. To 1
qt. flour rub in 1 cup suet, 1 cup butter (it will be lighter
if salt is worked out of butter). If fresh butter, 1 tea-
spoon salt; use none otherwise. Mix lightly with cold
water. When the top crust is rolled, spread very thin
with very soft butter, dredge with flour, pat it in with


PASTRY.
59
the hands. Lay on the pie, finish to bake; then pour
cold water over it, to wet the flour. Bake in quick oven
at first; then slower to cook fruit in pie. This gives the
appearance of puff paste, without the unwholesome rich-
ness. This rule can be used with same quantity of lard
as suet and butter, if preferred. Dr. Greene, of Castile,
says apple pies after this rule are as wholesome as bread,
butter, and apple-sauce.
E.
MINCE PIES.
Boil beef used for round steak, or a shoulder piece, 6
hours. Remove (save the stock for other purposes), free
from bone, fat and gristle, chop very fine. To 1 measure
of the chopped meat add 2 of chopped sour apple, 4 of
chopped suet, 2 of sweet cider, 1 of seeded raisins, the
grated rind and juice of 1 lemon. Mix all together. Let
it come to a boil in porcelain kettle; then sweeten and
spice to suit the taste, using 1 measure of sugar to 4 of
molasses till sweet enough. [Tastes vary so much that
it is frequently necessary that the discretion of the cook
shall regulate the amount of sweets and spices to be used.]
Allow about f cup of cinnamon to 8 qts. of the mince,
and 1 cup salt. Boil 15 minutes slowly, taking care not
to scorch. If not moist enough, add more cider. Boil
45 minutes, pour into stone jars, cover close. Will keep
in a very cold place all winter. When the pies are filled,
add a few bits of butter, more raisins, if needed, and trifle
of nutmeg. Bake just enough to cook the crust till it
will slip on plate.
E.
SUSAN'S MINCE PIES.
Two lbs. beef, 4 of apples, 3 raisins, 2 sugar, 1 citron,


60
CULINARY GEMS.
3 pts. cranberries, 1 qt. molasses, 1 table-spoon cloves,
cinnamon and nutmeg each, salt to taste. Add little bits
of butter to each pie when filled. Mrs. L. A. M.
MOCK MINCE PIES.
Two pounded crackers, 1 cup molasses, 1 sugar, ; vin-
egar, } boiling water, } chopped seeded raisins, 1 tea-
spoon cinnamon, 4 of cloves, f nutmeg, 1 tea-spoon salt.
Boil all together 5 minutes. Remove, add piece of butter
half as large as an egg, 2 well-beaten eggs. Makes 2
pies. Fill and bake as other mince pies. Very nice.
MRS. ORLO BRECKINRIDGE.
CCKINRIDGE.
DELICATE APPLE PIE.
Line the plate with crust, fill with quartered sour, juicy
apples; lay on lightly the buttered top crust, without
pressing edges or cutting holes ; wet with cold water.
Bake quickly at first, then slowly & of an hour. Remove
the top crust while hot, separating carefully with a knife
from under crust, stir in piece of butter size of a walnut,
sugar to taste, grate over nutmeg, lay back the cover;
serve while warm. The same can be seasoned with 1 cup
sugar and sprinkling of cinnamon before baked. E.
APPLE CUSTARD PIE.
Stew juicy, tart apples, sift, add sugar to make very
sweet. Line the deep pie plate with crust, build up a
little edge, fill nearly half full with the apple, grate over a
little nutmeg. Fill the plate with custard, made of 1 pt.
rich, warm milk, 3 eggs, 1 tea-spoon corn starch, salt and
sugar to taste. Bake till the custard is firm in the center.
CHESTNUT ST.


CAKE.
63
CAKE.
"SOCIETY" LOAF CAKE.
Six lbs. flour, 4 of sugar, 2 butter, 8 eggs, 6 nutmegs,
1 wine-glass of rose water, 1 of orange juice and grated
peel, or other flavoring to suit the taste. Rub of the
butter into the flour and mix with new milk as for biscuit,
adding 2 cakes Fleischmann's yeast. When perfectly
light, cream the butter, then work butter and sugar
[coffee] together, then eggs beaten together till stiff, and
the spice. Work all together thoroughly; rise again,
ther add flavoring, and 2 lbs. seeded raisins, & of citron,
4 tea-spoon soda. Work thoroughly; put in 9 2-qt.
pans. Let it stand 1 hour, and bake in moderate oven.
MRS. A. G. CHADWICK.
DOUGH CAKE.
Three cups dough, 1 butter, 2 sugar, 3 eggs, 1 tea-
spoon soda. Makes 2 loaves. Mrs. E. E. BARR.
E.
EMPRESS CAKE.
One and one-half cups granulated sugar, f butter, 1
milk, 3 very full flour, f seeded raisins, 1 beaten egg, ;
tea-spoon soda, 1 cream-tartar, of a nutmeg. Two
loaves.
FRUIT CAKE.
One lb. raisins, 1 currants, 4 citron, â sugar, 1 butter,
flour, 6 eggs, 2 dessert-spoons cinnamon, 2 cloves, 2
mace, 2 nutmeg, 1 wine-glass coffee, 1 orange juice, and
peel of 1 lemon, 2 table-spoons molasses. Chop the
raisins after seeding, mix with the currants, roll in flour,


64
CULINARY GEMS.
stir in last. Put in the citron after cake is in pans. One
loaf in 4-qt. pan; bake 2 hours with slow fire.
Mrs. H. W. BATES.
· DUCHESS CAKE.
One and one-half cups sugar, of butter, 1 milk, 3
flour, 1 chopped raisins, 1 currants, 1 chopped citron, 1
tea-spoon cream-tartar, 1 of soda, 2 of molasses, 1 of
cinnamon, cloves and nutmeg. MRS. J. K. W.
FRENCH LOAF CAKE.
One lb. flour, 1 butter, 1 sugar, 1 raisins, 5 eggs, 1 cup
new milk.
MRS. N. T. LEONARD.
BLACK CAKE.
One cup brown sugar, 1 butter, sweet milk, 2 flour,
1 tea-spoon cream-tartar, j soda, 1 cinnamon, 1 allspice,
1 cloves, yolks 2 eggs, cup chopped seeded raisins. E.
CINNAMON CAKE.
One cup sugar, & molasses, 1 butter, 11 flour, 4 warm
water, 11 table-spoons cinnamon, 2 even tea-spoons soda.
MRS. A. J. TITSWORTH.
COFFEE CAKE.
One and one-half cups brown sugar, 1 molasses, 1 but-
ter, 1 strong hot coffee, 4 cups flour, 1 raisins, 1 tea-spoon
soda, 2 cream-tartar, 1 egg, 1 tea-spoon cloves, 1 cinna-
mon, 4 allspice, 1 a nutmeg. Two cards.
CHOCOLATE CAKE.
One and one-half cups sugar, 1 butter, 1 milk, 2 flour,
whites 5 eggs, 11 tea-spoons Cleveland's superior baking
E.


CAKE.
65
powder. Bake in 4 layers ; 2 with 4 tea-spoons chocolate
grated in. Cream : One cup milk, 1 sugar, 2 table-
spoons corn starch, yolks 6 eggs, 1 square of chocolate
grated. Mix all together, and cook till thick. Spread
while warm between layers and over the top. S.
CREAM CAKES.
One cup boiling water, f cup butter, 1 of flour. When
water boils, stir in butter; when butter is melted, stir in
flour very quickly and smoothly till it cleaves from the
dish. Set it away to cool while 4 eggs are being well
beaten ; beat in the eggs, drop from the point of a spoon-
ful, and bake in an intensely hot oven 4 hour. Cream
filling : Make a custard of 1 pt. milk, 2 eggs, 1 cup
sugar, 2 table-spoons Duryea's corn starch ; flavor with
vanilla, cool the cakes very gradually, then split and fill
with the cream.
Miss FRANCES MORSE.
PRINCE OF WALES CAKE.
Dark part: One cup sugar, } butter, 2 flour, { sour
milk, 1 chopped seeded raisins, 1 table-spoon molasses,
yolks 3 eggs, 1 tea-spoon soda, 1 cinnamon, 4 cloves, 1
nutmeg. White part : One cup sugar, } butter, 1 flour,
3 corn starch, I sweet milk, 3 eggs, 13 tea-spoons Cleve-
land's superior baking powder. Bake both like jelly
cake. Put together with icing of lemon or orange, in
alternate layers of light and dark.
CASTILE.
DELICIOUS FILLING FOR LAYER CAKE.
Slice ripe bananas thin, sprinkle powdered sugar over
them. They should not be prepared over an hour before
cake is required, as they become discolored by standing
long.
S.


66
CULINARY GEMS.
RIBBON JELLY CAKE.
Light part: Two cups sugar, 1 butter, 1 milk, 3 flour,
3 eggs, 2 tea-spoons Cleveland's superior baking powder.
Dark part : Take of the light part, add 1 tea-spoon cin-
namon, 1 cloves, 3 allspice, 1 table-spoon molasses, piece
of butter size of walnut. Bake the light part for 2
layers; dark part for 1. Put together, dark in the
middle, with jelly.
MRS. DENNISON FISKE.
CREAM LAYER CAKE.
One cup sugar, f of milk, 17 of flour, 2 table-spoons
soft butter, 1 tea-spoon cream-tartar, 1 soda. Filling :
1 cup milk, 1 table-spoon flour, 2 of sugar, 1 egg, pinch
salt, flavor to taste. Mrs. JAMES NOBLE, Jr.
LEMON ICING.
One cup sugar, 1 egg, 1 grated lemon peel, pulp and
juice; add 1 table-spoon butter. Boil all together till
thick. Spreads 4 layers. Mrs. L. R. NORTON.
ORANGE CAKE.
Two cups sugar, 2 of flour, 1 water, yolks 5 eggs,
whites of 3, juice and rind of 1 orange, 2 tea-spoonfuls
Congress yeast powder. Bake from 30 to 40 minutes.
2 common sized loaves. Frosting : Whites of 2 eggs
beaten stiff with sugar; add juice and grated rind of 1
orange.
MRS. S. W. W.
ORANGE CAKE.
Two. cups sugar, butter { as large as an egg, 1 cup
milk, 3 cups flour, 3 eggs, 1 tea-spoon soda, 1 cream-
tartar. Bake in 4 layers. Icing: Grated peel and juice


68
CULINARY GEMS.
RUSSE CAKE.
Bake nice sponge cake in cup tins; cut out the top in
center, take out inside of cake, leaving about 1 inch in
thickness, fill with Charlotte russe, place the top back,
and cover top of cake with frosting. Keep on ice till
ready for table.
Miss KITTIE Snow.
TAPIOCA CAKE.
Two cups sugar, } butter, 1 milk, 2 flour, 1 corn starch,
whites 6 eggs, 14 tea-spoons Cleveland's superior baking
powder. Flavor with } tea-spoon Colton's extract lemon,
or a few drops extract cinnamon. [Colton's extracts
being of greater purity and strength than any other, re-
quire less in quantity, yet giving a more delicate and dis-
tinctive flavor of the fruit.] Bake in 4 layers. Cream :
Soak 5 table-spoons tapioca over night in 1 pt. cold
water. Cook till jellied; add a cup sugar, grated rind
and juice 1 lemon, beaten white 1 egg. Spread while
warm. Frost top of cake with egg and sugar. Eds.
QUEEN CAKES.
One cup sugar, 1 flour, 2 tea-spoons Cleveland's su-
perior baking powder, 3 eggs, 3 table-spoons melted but-
ter, 3 milk, 1 tea-spoon Colton's extract of vanilla ; beat
very light; makes 15 cups.
E.
CREAM FROSTING.
Two cups powdered sugar, f cup milk, butter size of
an egg. Boil just 10 minutes, stir till cool, flavor to
taste.
Miss F. L. DAGGETT.


70
CULINARY GEMS.
cannot scorch on bottom. Cut from the pan when
cold.
ELLA.
TAYLOR CAKE.
Two cups sugar, 1 of butter, 1 sour milk, 34 flour, 1
chopped raisins, 3 eggs, 1 tea-spoon cloves, cassia and
nutmeg, 1 of soda. 2 cards. MRS. J. E. B.
WHIPPED CREAM CAKES.
Two cups sugar, 3 of flour, 1 of milk, / butter, 3 eggs,
· 2 tea-spoons cream-tartar, 1 of soda. Bake in cup tins.
Take off center of top; take out enough of the cake to fill
in 1 table-spoon stiff, whipped cream, flavored and sweet-
ened to suit the taste. Put back cover, and frost.
MRS. D. L. GILLETT.
FANCY CAKES.
Cut any kind of cake into small squares. Cut a small
piece from the center of each square and fill the cavity
with jelly. Replace the crust and cover with frosting ;
or, frost and sprinkle with fresh cocoanut, leaving out
jelly.
S.
UNFAILING SPONGE CAKE.
Ten eggs beaten separately very stiff, 1 lb. pulverized
sugar, 1 lb. flour, juice and grated rind of 1 lemon, a little
salt. After beating, mix eggs, then sugar, together, and
beat briskly 10 minutes, not shortening time; add flour
last, and as carefully as possible, stirring only enough to
mix. This will never fail if directions are strictly fol-
lowed.
MRS. CHARLES YEAMANS.
YELLOW AND WHITE SPONGE CAKE.
One lb. granulated sugar, i flour, 10 eggs. Beat yolks


CAKE.
71
and 1 sugar together; then } whites and remainder sugar.
Beat ; whites ; add to yolks and } flour the remainder
flour, with whites. Bake in 2 large cards, putting in
white, then yellow, in alternate layers.
MRS. GEORGE STRONG.
COLD WATER SPONGE CAKE.
Four cups sugar, 4 flour, 1 cold water, 8 eggs, 1 tea-
spoon soda in the water. Beat eggs all together till very
light, using large size Dover egg-beater. Add sugar,
grated peel and juice 1 lemon, flour; water last. Beat
very light. Two large cards. Mrs. E. B. GILLETT.
WALNUT CAKE.
One and one-half cups sugar, 1 butter, 2 flour, whites
4 eggs, & cup milk, 24 tea-spoons baking powder, 1 cup
walnut meats chopped a little. Miss ALICE BYINGTON.
EXCELLENT SPONGE CAKE.
Three eggs, 1 cup sugar, 1 cup flour, 2 tea-spoons
baking powder, 2 table-spoons milk. F. BATES.
CHOCOLATE PUFFS,
That are nice to mix with cake in the basket, are made
by beating to a stiff froth the whites of 2 eggs; stir in
with them gradually 2 tea-cupfuls of powdered sugar and
2 table-spoonfuls of corn starch ; mix 2 ounces of choco-
late, which you have grated, with the corn starch. Bake
these on buttered tins for 15 minutes in a moderate oven.
They should be dropped on the tins from a large spoon.
S.


CAKE.
73
tartar, 4 eggs beaten separately, whites added to yolks
and sugar; all stirred into flour. Bake in 2 large sheets.
Spread while hot with jelly; roll closely. Wrap in towel
till cut.
S.
LEMON CAKE.
One cup butter, 3 powdered sugar; work to a cream.
Stir into this yolks 5 eggs well beaten, 1 cup milk, 1 tea-
spoon soda; add grated peel and juice 1 lemon, whites 5
eggs beaten stiff. Stir in as lightly as possible 4 cups
flour. Bake in 2 large pans / hour.
MRS. E. R. VAN DEUSEN.
MI
JUMBLES.
Three cups granulated sugar, 11 butter, 1 milk, 6 flour,
4 eggs, 1 nutmeg, or 1 tea-spoon extract lemon, 4 soda, 1
cream-tartar. Drop in a circle from tea-spoon in drip-
ping-pan. Sift sugar over the top; bake quickly.
MRS. SAMUEL FOWLER.
COCOANUT DROP COOKIES.
One cup sugar, 1 milk, small 1 butter, 1 cup fresh
cocoanut, (if desicated, soak over night in the milk),
flour to drop from spoon. MRS. J. F. FOWLER.
WAFERS.
Two cups sugar, 1 butter, 4 eggs, } tea-spoon baking
powder, 1 tea-spoon caraway seeds, flour sufficient to roll
thin as a wafer. Sprinkle with sugar before baking.
MRS. EMERSON Davis.
VANILLA DROP CAKES.
Two cups sugar, 1 butter, 1 milk, 2 eggs, 2 tea-spoons


DESSERTS.
79
standing 10 minutes in cold water, add juice 2 lemons,
small pt. sugar; cool, add whites 2 eggs beaten stiff.
Beat all to stiff froth; put in molds till next day. Make
custard of yolks 3 eggs, 1 whole egg, 1 cup sugar, 1 pt.
milk. Beat whites 3 eggs, with pulverized sugar to
sweeten. Put gelatine in glass dish, then custard, last
whites.
MRS. LYMAN SMITH.
VELVET CREAM..
One pt. whipped cream, 1 cup sugar, 1 lemon peel
grated fine, 3 sheets isinglass in cold water to cover ;
hour; then pour on 4 cup boiling water. Flavor to suit
the taste. Beat very light; strain in jelly molds, and set
on ice.
Mrs. OWEN ROCKWELL.
ORANGE FLOAT.
One qt. boiling water. Add, while boiling, 2 grated
lemons (pulp and peel), 1 coffee-cup sugar, 2 table-spoons
Duryea's corn starch wet in little cold water; cook 15
minutes. When cool, pour over it 5 sliced oranges sprin-
kled with sugar. Beat whites 3 eggs with 2 table-spoons
sugar; put on the top, flavored with ; tea-spoon vanilla.
Eaten with cream.
MRS. G. G. TUCKER.
MOONSHINE.
Whites 6 eggs beaten stiff, 6 table-spoons sugar. Cut
up 1 doz. ripe, mellow peaches; stir them in. Eaten
with whipped cream, flavored, or not, to suit the taste.
Any kind of fruit can be used. MRs. L. F. T.
ORANGE GELATINE.
One-half box gelatine, dissolved in 1 pt. boiling water.


DESSERTS.
81
BAKED PLUM PUDDING.
One 10 ct. loaf baker's bread; remove the crust and
cover with milk and leave over night. In the morning,
pour away if any milk remains in the dish, then add 1 cup
finely chopped suet, 1 of molasses, 2 sugar, 1 lb. chopped
raisins, 1 lb. currants, 4 lb. citron, 1 tea-spoon cloves,
cinnamon and nutmeg, 2 wine-glasses of vinegar. Mix
in a bowl over warm water. Bake in a slow oven 5 hours.
MRS. CHARLES COTTON.
FROZEN PUDDING.
One pt. milk, 1 cup sugar, small { flour, 2 eggs, 2
table-spoons gelatine, 1 qt. cream, 4 table-spoons fruit
juice. Soak gelatine 2 hours in cold water to cover, boil
milk, beat sugar, flour, and eggs together; cook in the
milk 20 minutes. Just before removing from boiling
water, add gradually 1 small cup sugar, juice and cream ;
cool, freeze 10 minutes, add 1 lb. candied fruit, freeze
little harder. Put in tin mold, pack, and freeze till hard.
When ready for table, turn on dish ; put whipped cream
around it, and serve.
Miss PARLOA, BY MRS. H. B. STEVENS.
THE DEACON'S FAVORITE PUDDING.
Butter 3-pt. dish well, then fill z full with thin slices
of buttered bread, spices and raisins between, cover with
milk, let it stand over night. In the morning drain off
all the milk, beat 4 eggs, cup sugar, little salt; add to
the milk with enough more to cover the pudding. Bake
slowly 3 hours.
MRS. J. K. W.


CULINARY GEMS.
AMBROSIA.
Grate 1 cocoanut; peel pine-apple, cut in fine bits.
Put in dish layer of cocoanut, strew with sugar, then layer
of pine-apple till dish is full. Use plenty sugar. Oranges
can be used, instead of pine-apple. Prepare several
hours before serving.
Mrs. H. W. BATES.
JELLIED APPLES.
Pare and core 1 doz. large apples. Put in pan, cover
with 1 lb. white sugar, 1 pt. cold water; bake. When
done, put in glass dish. To the juice add 1 box gelatine,
dissolved in cold water to cover ; add 1 pt. boiling water,
flavor with juice 1 lemon, pour over apples; serve when
cold.
MRS. G. G. TUCKER.
LEMON JELLY.
One lb. sugar, 14 pts. boiling water, soak 1 box gela-
tine 3 hours in 1 pt. cold water, add juice and grated
peel of 5 lemons. Pour the boiling water on gelatine,
stir till dissolved ; add other ingredients. Pour in molds
wet with cold water. Mrs. SAMUEL FOWLER.
PUDDING, "JOHN'S DELIGHT.”
This is from the "Book of Forty Puddings,” and all
who try it confess that whoever " John” was, he had good
taste in puddings. This is the receipt : Two cups of
chopped bread, 4 cup molasses (though it is better if you
'scrimp” the half-cup a little), 1 egg, 1 cup of raisins, 1
cup of sweet milk, with į tea-spoonful of soda dissolved
in it, 1 tea-spoonful of cloves, 1 tea-spoonful of cinnamon,
a pinch of mace and salt. Boil 2 hours in a tin pudding
boiler. Eat with foaming sauce, which is made as fol-


CULINARY GEMS.
we
were boiled, with 1 lb. white sugar; add to this 2 table-
spoons gelatine previously soaked 1 hour in cold water,
Boil the syrup and gelatine till they are thick, then pour
over the apples to cool and jelly. When ready to serve,
turn from the mold. Very pretty and delicious.
Miss ALICE BYINGTON.
ORANGE PUDDING.
Six oranges peeled and cut fine; strew over them 1 cup
sugar. Beat yolks 6 eggs with 4 table-spoons corn
starch ; strain into 1 qt. boiling milk. When cooked, pour
it over the oranges while hot. Beat whites to a stiff froth,
with 2 table-spoons sugar, put over the starch ; brown in
the oven. To be eaten cold. MRS. R. W. PARKS.
RICE IN MOLD.
One-half cup rice. Wash free from flour in several
waters. Put to boil in 1 pt. cold water, 1 tea-spoon salt,
over a quick fire till water is all out. Then add 1 pt.
rich milk hot, lift up the rice carefully in it with a fork,
boil gently till it is creamy, then pour in mold. When
cold, serve with cream and sugar. Mrs. S. P. T.
RICE CUSTARD.
Soak 1 cup rice in 2 cups water over night. Boil rice
perfectly soft, without breaking; 1 qt. milk put to boil
with rice. Add yolks 4 eggs, beaten with 6 table-spoons
white sugar. Set the eggs, then pour into dish. Beat
whites to stiff froth ; add 4 table-spoons sugar, 1 tea-spoon
vanilla ; put this on in spoonfuls. Brown in the oven.
MRS. CHARLES PECK.


DESSERTA.
85
ROCK CREAM.
One cup hot boiled rice mashed to a paste; add 8 table-
spoons cream, 3 heaping of sugar, then whites 6 eggs ;
flavor with 10 drops rose or almond extract. Mold like
blanc mange; serve with cream or canned fruit.
"CENTRAL."
DELMONICO PUDDING.
One qt: milk, 3 table-spoons corn starch, yolks 4 eggs,
4 table-spoons sugar. Beat all together, add to the boil-
ing milk, boil 1 minute; pour in dish. Beat whites stiff,
sweeten, and put over the top; brown in oven. To be
eaten cold.
Miss MARY DIBBLE.
NORWEGIAN PUDDING.
One qt. boiling water, 1 cup stoned raisins, 1 small
cup pearl sago stirred in till it thickens enough to mold
easily, the grated peel 1 lemon, sweeten to taste; before
turning into the mold, stir in 2 table-spoons currant jelly.
Eaten cold with cream or milk sauce flavored to taste.
MRS. SAMUEL FOWLER.
SNOW PUDDING.
Three heaping table-spoons corn starch, dissolved in
cold water; add to 1 pt. boiling water, cook till clear.
Mix juice 3 lemons with 1 cup powdered sugar, stir into
the starch, add the whites of 3 eggs beaten; beat all to
stiff froth, then mold. Custard : One qt. milk, yolks 3
eggs, heaping table-spoon corn starch; sugar to taste ;
flavor with vanilla.
MRS. ANDREW Bush.
HUCKLEBERRY PUDDING.
Three pts. flour, 1 sweet milk, 1 berries, 1 sugar, 1 but-


86
CULINARY GEMS.
ter, 2 tea-spoons cream-tartar, 1 soda. Bake & of an
hour.
MRS. LIBERTY STEVENS.
LEMON SAUCE.
Cream 2 oz. butter, 1 lb. powdered sugar, grated peel
and juice lemon, 1 table-spoon flour, 1 egg. Beat all
together till very light; add 1 gill boiling water. If not
as thick as desired, stir over the fire a short time.
MRS. HENRY HOPKINS.
SNOW-BALL PUDDING.
One-half box gelatine dissolved in 1 pt. boiling water,
2 cups granulated sugar, juice 2 lemons; strain, cool.
When quite thick, add whites 3 eggs beaten stiff; beat all
together till white froth ; let it harden. Make custard 3
yolks, 1 egg, 11 pts. milk; flavor with Colton's extract
vanilla, pour into glass dish. Lay on the jelly in form of
snow-balls; serve. . MRS. E. B. GILLETT.
A NICE DESSERT DISH.
Fill a qt. bowl with thinly sliced apples in layers with
sugar, add 1. cup water, cover with a saucer weighted to
to keep it close, bake slowly 3 hours ; let it stand till
cold, then turn upon dish. It should be jellied firm, if
cold enough, with clear red slices of apple. Serve with
nice bread and butter, blanc mange, cold rice pudding,
and similar dishes.
LENORE C.
ICE-CREAM.
To make 6 qts. of delicious cream: One qt. very rich
cream, 2 qts. new milk, whites 18 eggs, yolks 12. Beat
very light, separately. Whip cream [increases the bulk],


DESSERTS.
87
stiff with large size Dover egg-beater, add milk and yolks ;
sweeten and flavor to suit the taste. Pour in freezer,
add the whites and freeze. Serves 25 persons.
MRS. REUBEN LOOMIS.
CHOCOLATE ICE-CREAM.
Make as above. Take 1 qt., add 1 cake grated choco-
late; place in pail in boiling water. Cook till chocolate
is perfectly smooth ; add 1 pt. more sugar. When cold,
add to the other parts, adding whites last ; freeze. E.
COFFEE ICE-CREAM.
Make as above, boiling 1 lb. coffee in the milk 4 hour;
strain through very fine strainer. Add, when cold, to
other parts ; freeze.
E.
ICED PINE-APPLE.
One qt. raw picked up pine-apple. Add sugar till very
sweet, as it loses in freezing, 1 box gelatine dissolved in
3 pt. warm water, beaten whites 3 eggs added after it has
begun to freeze. Pack in molds, if preferred, after freez-
ing partly, then place molds in ice.
E.
LEMON SHERBET.
Three cups sugar, 34 of water, juice of 3 lemons.
Freeze 5 minutes, then add beaten whites 3 eggs, and
freeze solid.
Mrs. J. B.
WHITE STEAMED PUDDING.
One cup sweet milk, f sugar, 1 egg, 1 tea-spoon soda,
1 cream-tartar, butter size 1 egg, 2 cups flour. Steam 1
hour.
MRS. S. C. RAND.


DESSERTS.
89
sugar. Thicken } pt. boiling water with 1 table-spoon
flour, worked smooth in a little cold water ; boil 5 min-
utes. Let it get cold, add the creamed butter and sugar,
flavor to taste, & tea-spoon salt. Beat with Dover egg-
beater till a perfect froth. MRS. F. A. Snow.
LEMON JELLY.
One box gelatine, 4 lemons, 1 orange, 1 pt. cold water
over the gelatine. Slice the lemons and oranges in shav-
ings into it. Let it soak 1 hour; add 1 qt. boiling water,
2 cups white sugar, stir till dissolved. Strain through
cloth into molds.
MRS. J. W. COLTON.
BAKED INDIAN PUDDING.
One qt. milk; boil 1 pt., stir in 4 table-spoons Indian
meal. Cool, add remainder milk, 2 beaten eggs, 1 cup
sugar, 4 cup molasses, 1 tea-spoon salt, 1 cinnamon.
Bake in hot oven 2 hours. Add 4 cup cold milk after
1 hour's baking, if you wish it jellied.
Mrs. J. S. Olds.
BOILED INDIAN PUDDING.
One cup sour milk, 1 sweet milk, molasses, 14 Indian
meal, 3 flour, tea-spoon salt, 1 soda, 1 ginger, 4 all-
spice.
MRS. E. B. GILLETT.
CUSTARD TOAST.
One loaf baker's bread, cut in 1-inch slices, 1 pt. milk,
2 eggs beaten together, 1 table-spoon granulated sugar,
| tea-spoon salt. Pour over the slices, soak till soft. Fry
in hot lard till a delicate brown.
E.


90
CULINARY GEMS.
SAUCE FOR CUSTARD TOAST.
One small cup sugar, 1 table-spoon butter, creamed ;
add beaten white 1 egg. Beat together till very light;
add 1 cup raspberry vinegar.
E.
COCOANUT PUDDING.
One cocoanut grated and the milk, 6 eggs beaten to a
froth, 1 cup sugar, 1 table-spoon rose water. Beat eggs
and sugar to a froth, add 1 qt. milk and cocoanut, 1 tea-
spoon butter. Bake 30 minutes, or till firm, in buttered
pudding dish ; frost with light egg and sugar, and brown.
Eaten cold.
E.
MOTHER SNOW'S PLUM PUDDING.
One full qt. bread crumbs, 1 of sifted flour, 1 of finely
chopped suet, 1 pt. seeded raisins, 4 pt. currants, $ of
citron cut very small, pt. apples pared and chopped into
small bits, 1 wine-glass fruit juice to taste, 1 tea-spoon
salt, 1 gill milk, 1 of brown sugar, 4 of a nutmeg, 4 eggs
beaten very light; add the sugar, then milk, then other
parts. Boil in floured cloth 3 hours, or in mold; serve
with sauce.
T. I. M.


92
CULINARY GEMS.
TO COOK CRANBERRIES.
Wash 1 qt. of berries, drain them, add 1 pt. cold water,
boil closely covered just 10 minutes. Add 1 pt. granu-
lated sugar, boil just 10 minutes longer, keeping them
covered. This will jelly perfectly when cold, strained or
not. Cook in porcelain, and stir with wooden spoon,
as metal destroys the bright color of the berries. S.
SWEET PICKLE.
FOR PEACHES, SWEET APPLES, PEARS, OR ANY FRUIT.
Seven lbs. fruit, 3 sugar, 1 pt. vinegar, spices to the
taste. Will keep for years. For common use, take 7 lbs.
fruit, 4 lbs. sugar, 1 qt. vinegar. Mrs. E. B. GILLETT.
SPICED GREEN TOMATOES.
One-half pk. green tomatoes; slice thin, lay in jar,
sprinkle salt between layers. In four days turn off brine,
add 1 qt. vinegar, 3 table-spoons cloves, 2 mustard seed,
1 pepper, 1 allspice, į mace, or nutmeg, 1 lb. brown
sugar. Cook slowly, not allowing to boil but a few mo-
ments.
MRS. C. H. KNOWLES.
STERLING PICKLE.
Chop 2 heads cabbage, 1 pt. onions, 1 dozen peppers.
Mix, sprinkle with salt, and drain in a bag over night.
Mix 4 oz. each of mustard and mustard seed with 12 oz.
celery seed. In the morning put into a jar alternate
layers of mixture and spice; put over it cold vinegar.
Cover closely.
MRS. H. B. STEVENS.
CHOW-CHOW.
One pk. green tomatoes, 7 green peppers. Chop fine,


PRESERVES AND PICKLES.
KLES.
93
add d cup salt, put in colander and drain over night; add
1 qt. chopped onions, 4 cups brown sugar, 2 vinegar, 2
table-spoons salt. Cook 1 hour.
MRS. L. STEVENS.
SPICED CURRANTS.
One-half lb. sugar to each lb. currants. Bruise the
currants and sugar together; spice to your taste. Boil
nearly 1 hour; add 1 pt. vinegar to 3 lbs. currants, let it
just boil up and it is done.
Mrs. JAMES FOWLER.
CURRANT CATSUP.
Ten lbs. currants, mashed and strained through a cloth.
Add 1 qt. vinegar, 5 lbs. granulated sugar, 3 table-spoons
cinnamon, 2 cloves, 2 allspice, 1. salt, 1 tea-spoon red
pepper. Boil slowly 1 hour. Put in small bottles.
Mrs. G. G. TUCKER.
COLD CATSUP.
Peel and chop fine 1 pk. ripe tomatoes, 2 roots horse-
radish grated, 1 small cup salt, 1 cup black and 1 cup
white mustard seed, 2 tea-spoons black and } red pepper,
1 small cup onions chopped fine, 1 table-spoon ground
cloves, 1 mace, 1 cinnamon, 1 cup sugar, 1 qt. vinegar.
Mix all together and put in jars.
Miss JANET TODD.


DRINKS.
95
pot should stand in a dish of hot water to keep it hot.
Nothing is required to settle the coffee, as, if the filter is ·
of coarse linen, no dust will pass through. One passage
of the water through the coffee is sufficient to obtain the
full strength. Take the pot to the table in silver bowl or
other dish of hot water. This will ensure a hot cup to
the close of the meal. The Oriental Coffee Urn made by
the Oriental Tea Company is constructed on this princi-
ple, and is highly recommended by us as the best in use.
E.
CHOCOLATE.
To make 2 gallons delicious chocolate : Two cakes
chocolate grated, 4 qts. milk (save cream to whip), 4
boiling water, about 2 cups sugar. Boil in pail in kettle
of boiling water 2 hours, covered. Serve with whipped
cream. Follow directions in recipe below for smaller
quantities.
ORIENTAL CHOCOLATE.
Dissolve in 1 pint of boiling water 2 oz. of Oriental
chocolate and boil steadily from 20 to 30 minutes, stirring
frequently to prevent burning. Add sufficient boiling
water to supply evaporation, add 1 pint cream or milk
(cream is preferred), bring to a boil, and serve. Sweeten
to the taste. "The Oriental chocolate from Caraccas, which
is made there by factories under the control of Gen. A.
Ybarra of Caraccas, is imported by the Oriental Tea Com-
pany of Boston, who have become the sole agents for the
United States and Canada, and is guaranteed to be com-
posed of absolutely pure cocoa and cane sugar, and is, we
believe, the best article of chocolate manufactured in the
world.”


96
CULINARY GEMS.
TEA.
Tea should never be cooked in metal of any kind. Use
the fire-proof japanned clay pot or other earthen-ware.
First scald, then put in half an ounce of the leaf and pour
quickly upon it 1 quart of boiling water. Boiling the
tea evaporates the choicest qualities, sending the aroma
through the house. Therefore, next put the tea-pot either
on to the rear part of range or set it into the top of the
boiling tea-kettle. Ten minutes steeping will give the
full strength and aroma of the tea; longer steeping ex-
tracts the tannic acid of the leaf, and, though making
perhaps a stronger decoction, destroys the rich flavor.
The tea most popular in New England is a choice Formosa
Oolong, though many enjoy a young leaf Japan, and con-
noisseurs of English Breakfast will drink no other than
an English Breakfast tea. In either case, the method of
making is the same, and the Oriental Tea Company of .
Boston particularly recommend as a tea that will be uni-
versally enjoyed the Black Dragon Chop.
RASPBERRY VINEGAR.
To 2 qts. raspberries put 1 pt. of cider vinegar. Let
them lie together 2 or 3 days, then mash them, and strain
in bag; add 1 lb. of granulated sugar to each pt. Boil
20 minutes ; skim it. Bottle when cold.
MRS. E. B. GILLETT.
CURRANT SHRUB.
Boil currant juice 5 minutes with granulated sugar, 1 lb.
per pt. juice. Stir constantly while cooling. Bottle when
cold.
· MRS. E. B. GILLETT.


100
CULINARY GEMS.
CHOCOLATE CARAMELS.
Boil together about 20 minutes, 1 cup each, molasses,
sugar, and chocolate, 4 milk. When nearly done, add
piece butter size 1 egg. Drop piece in water to ascertain
when done. Flavor with vanilla ; pour on buttered pans.
When nearly cold, mark in squares with back of knife.
Miss MAE STEVENS.
LEMON DROPS.
Three cups sugar, 1 water. Boil till brittle when
dropped in water. Pour on buttered plates. When cool,
sprinkle with 1 tea-spoon tartaric acid. Mold till thor-
oughly mixed, adding lemon extract to taste. Cut in de-
sired form.
MRS. J. W. COLTON.
WASHING FLUID.
Three lbs. sal soda, 1 borax, 18 qts. soft water. Boil
10 minutes. Pour off into jugs or bottles. Use 1 cup to
each boiler of clothes.
MRS. F. A. Snow.
COLD SOFT SOAP.
Sixteen lbs. stone potash, 16 grease, to make 1 bbl.
Break the potash in small pieces in old sacking with back
of ax. Try out the grease before weighing. Put in bbl.
with potash, pour over 1 boiler of hot water; stir. Add
a pail cold water each day, stirring thoroughly, till bbl.is
half full; after 10 days, add a pail per day till bbl. is full.
Give it a thorough stirring each day, from beginning till
full, with cross-bar on strong stick, to keep it from set-
tling on bottom of bbl.
E.


106
ADVERTISEMENTS.
Absolute Purity
Guaranteed.
STARCH THAT IS PURE IS THE CHEAPEST.
It costs less for a given amount of work.
It preserves the strength, whiteness, and purity of linen.
DURYE AS'
GLEN COVE STARCHES
FOR THE LAUNDRY.
SATIN GLOSS, in 6 lb. boxes.
SATIN GLOSS, in 1 lb. papers.
SUPERIOR, in 40 lb. boxes.
EXTRA SUPERIOR, in 40 lb. boxes.
SUPERIOR “D,” in 40 lb. boxes.
Are Warranted Absolutely Pure.
DURYE AS'.
IMPROVED
CORN STARCH
FOR CULINARY PURPOSES.
UNEQUALED IN DELICACY AND PURITY.
Duryeas' Glen Cove Mfg. Co. received the
ONLY GOLD MEDAL Over all (there being 23)
competitors, at PARIS EXPOSITION, 1878.
FOR SALE BY ALL GROCERS.


ADVERTISEMENTS.
107

மெரபபர் கயார்
MODA
Lolland
SALAM
ANAW
WE
INI
11U
ILUN
UUDUDNIM
INI UNDANTS
KUNUNARODNOM
CLOROTNO
Imm
TELENOSIOSSAIRESBETTENTIO
N ROOMETRIBUIT
WALIOKUWA N
A
MATEMATIAN
HEEL
glem
melie
Shoe
Nhi
COSTON
SON-SON
DEALER IN FIRST-CLASS
M. J. D. HUTCHINS,
Pianos, Organs, Sheet Music
MUSICAL MERCHANDISE.
AND
402 Main Street, - - Springfield,
233 High Street, - - - Holyoke.
Instruments rented, exchanged, and sold on instalments.
C. W. HUTCHINS,
MANUFACTURER OF
Band Instruments, Bicycle Bugles,
DRUMS, BANJOS AND MUSICAL MERCHANDISE.
Office and Salesroom, 402 Main St., Springfield.
Factory, 335 Main Street, Springfield.
London Office, 37 Great Marlborough Street.


ADVERTISEMENTS.
109
CARPETS:
JOEL GOLDTHWAIT & Co.,
163 to 169 WASHINGTON STREET,
Are now ready to show an elegant line for Spring and Summer
furnishings, consisting of a line of the famous
MORRIS CARPETS AND RUGS,
Also the different makes of
AXMINSTERS,
MOQUETS,
WILTONS,
BRUSSELS,
TAPESTRIES,
and INGRAINS,
LIGNUMS,
LINOLEUMS,
And OIL CLOTHS,
With a very large assortment of the popular
WOODSTOCK CARPET.
163 to 169 Washington Street,
BOSTON.


110
ADVERTISEMENTS.
A. H. DAVENPORT,
MANUFACTURER OF
Fine Furniture,
ARCHITECTURAL WOOD WORK, &c.
IMPORTER OF
WALL PAPERS, CURTAINS
AND
UPHOLSTERY.
96 & 98 Washington St., Boston.
29 West 23d St., New York.


ADVERTISEMENTS.
111
COLTON'S
Select Flavors
OF THE
CHOICEST FRUITS AND SPICES.
Their SIMPLE PURITY, UNEQUALLED
STRENGTH, and Economy are winning friends
wherever they become known to the careful
Housekeeper, Hotel Landlord, Confectioner,
Baker and Ice Cream Maker, who prize
delicious purity. THE BEST.
AND WHY?
From the first day offered in the market, until now, not one par-
ticle of Coloring or Adulteration has ever been used, in a sale of
Thousands of Gross, and they are the TRUE RICH FLAVORS OF
THE FRUITS, and many of the Finest Dealers in this country secure
more than three times as large sales with COLTON'S SELECT FLA-
VORS than with any other Flavoring Extracts.
COLTON'S SELECT FLAVORS
Have taken the prize in the New England Fair, American Institute,
New York City, Middlesex Mechanics Fair, at Lowell, Mass., one of
the Finest Fairs held in Massachusetts, and at every fair where exhib-
ited in competition, including the only Medal awarded to Fruit Flavors
by Judges of Award at the Great Centennial Exhibition of 1876.
Great Favorites for Soda Syrups.
ASK YOUR GROCER OR DRUGGIST FOR THEM.


112
ADVERTISEMENTS.
FORBES & WALLACE.
KID GLOVE DEPARTMENT."
We offer at very low prices the
SAXON BEAUTY KID GLOVES
AND THE
JOSEPHINE SEAMLESS KID GLOVES.
THE BEST IN THE WORLD FOR THE MONEY. EVERY PAIR
WARRANTED.
FORBES & WALLACE.
LAWRENCE, WILDE & CO.,
MANUFACTURERS OF FIRST-CLASS
FURNITURE
AND
INTERIOR DECORATIONS.
Nos. 38 to 48 Cornhill,
BOSTON. .
4. LAWRENCE,
J. D. WILDE,
W. H. HULL.


ADVERTISEMENTS.
113
GEO. A. PILLSBURY,
JOHN S. PILLSBURY,
CHAS. A. PILLSBURY,
FRED. C. PILLSBURY.
CHAS. A. PILLSBURY & Co.,
er
Merchant Hillers,
MINNEAPOLIS, - • MINN.
PROPRIETORS OF THE
PILLSBURY MILL A,
PILLSBURY MILL B,
ANCHOR MILL.
CAPACITY, 7,500 BARRELS PER DAY.
Manufacturers of the following Choice Brands of flour :
PILLSBURY'S BEST.
PILLSBURY,
ANCHOR.
CROWN.
Minnesota Belle,
Reformn.
ALASKA.
CAEJETON.
DIAMOND.
TONKA.
"Pillsbury's Best” is the Best.
WESTFIELD AGENT,
J. G. NOBLE.
NORTON, WARREN & CO., Agents,
SPRINGFIELD, MASS.


114
ADVERTISEMENTS.
E. L. & F. S. ROLLINS,
MANUFACTURERS OF
WINDOW SHADES
AND
PAPER HANCINGS,
30 Franklin Street,
BOSTON.
FINEST
CARD, CABINET AND PANEL
PHOTOGRAPHS
-
AT-
HARDY'S,
Corner Main and Worthington Streets,
SPRINGFIELD, MASS.


ADVERTISEMENTS.
117
FRENCH BROTHERS,
390, 392 and 394 Hanover Street,
BOSTON
DEALERS IN
Beef, Pork, Mutton, Lard, Hams,
SAUSAGES, TRIPE, PIGS' FEET,
Game, Fruit, Vegetables, Eggs, &c.
CHEESE & BUTTER
Direct from Vermont.
Orders taken and delivered in Chelsea and East Boston every
morning free of charge.
CALL AND SEE US.
BYRON L. FRENCH.
ELMER L. FRENCII.


118
ADVERTISEMENTS.
H. A. HARTLEY & CO.,
95 to 105 Washington Street,
HAVE IN STOCK CHOICE PATTERNS OF THE FOLLOWING
CARPETSI

DOBERCELLEDER
CARPETS
ita RRRRRRRRIGERDDERE
R
Wiltons
Axminsters
Moquettes
Kidderminsters
Three Plys
Ingrains
Oil Cloths
Rugs and
Mats.
OIL CLOTNS MATTINCS RUGSMATS & HANAR
GOVAVO
AWAG
- WINDORO
MIG AND
ELEE
Velvets
BERLI&COX103. CARPETS.99 HAHARTTSY.COPUS
LEY&CO-97 OIL CLOTIS:9
Brussels
Tapestries
Our prices are the lowest that FIRST-CLASS
GOODS can be sold for, and will
amply repay inspection.
NEW AND CHOICE STOCK.
93 to 103 Washington Street,
BOSTON.


ADVERTISEMENTS.
119
J. G. NOBLE
-DEALER IN-
Staple & Fancy Groceries,
PROVISIONS, PRODUCE, FLOUR,
Canned Goods, Crockery, Glassware,
ETC., ETC.
A NICE LINE OF LAMPS AND FANCY GOODS.
All Goods Warranted First-Class.
No. 8 School Street, . . Westfield, Mass.
COLTON'S BLOCK.


120
ADVERTISEMENTS.
THE
The Most Successful Piano for the past twenty years.
From the Cincinnati Times-Star, Jan. 16, 1883.
“Dr. Maas always uses the Artist Grand of the Henry F. Miller make, upon
which he is able to accomplish wonders. Frequently he held a single note in the
melody through a dozen bars of harmonic chords, and the note still rang out clear
and strong at the close."
Boston Transcript.
"The Miller Pianos fulfilled their part in the performance nobly; in fact, leaving
nothing to be desired."
St. Louis Globe Democrat.
“No better concert piano has ever been heard here."
Boston Herald.
" The quality of tone will not soon be forgotten. ... The beautiful melody
was sung by the Piano with as much expression as a great artist could give it with
the voice."
Chicago Times.
“The Piano was extremely satisfactory, both in point of brilliancy and fullness
of tone."
St. Louis Spectator.
"A finer or more powerful concert Piano has rarely, if ever, been heard in
St. Louis.
The Musical Courier, N. Y.
" The Magnificent Miller Grand Piano, which we have heard used by Maas,
Neupert and Sherwood, and which in all instances-although subjected to four en.
tirely different touches (including our own), and, in case of Neupert, to the most
trying tests--astonished us through the sonority, richness, power and nobility of its
tone qualities, and the evenness and easy response of its action.”
The friendly co-operation of the great artists resident in America,
and the continual use of these pianos in concerts in large cities, have
proved of the utmost advantage in their development into the perfection
of Piano-Fortes.
Only Patronage for the Highest Grade of Workmanship
is Solicited.
Elegant Catalogue will be sent on Application.
HENRY F. MILLER,
No. 611 Washington Street, - - Boston, Mass.


ADVERTISEMENTS.
121
Oriental Tea Company,
87 COURT STREET, BOSTON,
HP IMPORTERS, WHOLESALERS, AND RETAILERS WA
-
-
-
Tea, Coffee and Chocolate.

Orders by Express, Postal or Telephone promptly forwarded
to any address.
Our MALE BERRY JAVA is the best coffee in the world.
We import the best CHOCOLATE from Caraccas.
We make the Oriental Coffee Pot for properly.leaching coffee.


in
P


122
ADVERTISEMENTS.
LINOLEUM.
THIS
FLOOR OLOTI
MINI
IS NOW USED IN
OFFICES, PUBLIC BUILDINGS, DINING ROOMS,
HALLS and KITCHENS.
It is Warm, Durable, Noiseless and Beautiful.
It is composed of Cork and Linseed Oil pressed
upon Canvas, and is made
IN PLAIN AND FIGURED PATTERNS
Inlaid
And can be tastefully laid with appropriate borders.
and Granite Linoleum Patterns and Colors all
through, and cannot be worn off.
Wholesale and Retail by
C. H. PEPPER,
Linoleum Warehouse,
68 & 70 Summer Street, Boston.
New York Warehouse, 1319 & 1321 Broadway.


ADVERTISEMENTS.
123
C. H. PEPPER'S
LINOLEUM,
And Some of the Various Purposes for which this
REMARKABLE FLOOR CLOTH
IS SPECIALLY ADAPTED.
IT IS NOW USED in the homes of thousands in New York and
vicinity. Kitchens, Dining-Rooms, Halls, Bath-Rooms, Bed-Rooms,
Billiard Rooms, Closets, Stairs, are now furnished with it, and it is
preferred on account of its Cleanliness, Noiselessness, Warmth and Dura-
bility, to any other floor covering.
C. H. PEPPER'S LINOLEUM is warm and soft to the feet, com-
paratively noiseless, easily cleaned, inexpensive and very durable.
C. H. PEPPER'S LINOLEUM is an excellent substitute for Car-
pets where durability and freedom from dust are desired, and is spe-
cially adapted for Offices, Banks, Churches, Schools, Hospitals, Theatres,
Lodge Rooms, Stores, Restaurants, Ships, Yachts, fc.
C. H. PEPPER’S LINOLEUM in plain colors, with broad, artis-
tic borders, is soft and noiseless, and can scarcely be worn out.
C. H. PEPPER'S LINOLEUM, in suitable designs, is now exten-
sively used for Bed-Rooms, Bath-Rooms, and can be recommended for
rough wear.
C. H. PEPPER'S LINOLEUM is used in the Custom House,
Cooper Union, City Hall, New York Hospital, Masonic Temple,
Brooklyn Academy of Music, St. Stephen's and St. Joseph's R. C.
Churches, New York and Brooklyn Young Men's Christian Association
Halls, and many other public buildings; and during the past thirteen
years hundreds of offices and stores have been furnished with it.
C. H. PEPPER’S INLAID LINOLEUM colors all through;
colors cannot be defaced. Tile patterns, with appropriate borders,
suitable for halls, vestibules, bath-rooms, etc.
GRANITE LINOLEUMS, mottled, very carpet like when bor-
dered, and indestructible,
TO BE HAD ONLY OF
C. H. PEPPER, 1319 & 1321 Broadway, N. Y.
10


124
ADVERTISEMENTS.
The Celebrated Ideal Coffee Pot

MADE IN SEVEN SIZES AND
TWO SHAPES :
PLAIN AND FANCY.
CONICAL AND STRAIGHT,
27
AHEAD OF ALL RIVALS.
Those who have once used them will have no others at any price.
THE IDEAL COFFEE MEAL, prepared expressly for these pots and their
imitations, by the scientific IDEAL PROCESS, yields nearly double the strength
and aroma of ordinary coffee. We challenge comparison.
THE IDEAL PORCELAIN DOUBLE BOILER
COOKS
Everything
WITHOUT
Oat Meal,
Rice, Oysters
Milk,
Tomatoes,
Cranberries,
Fruits,
Brown Bread
Puddings
and Sauces.
BURNING
OR
STICKING.
(DE AL
HP No Poison, No Discoloration, No Out about it. I
The Ideal Rolled Wheat and Oats, Oat Meal, Hominy, Cat and Cracked
Wheat cooked in the above boilers are the finest food the world can produce. All
the best kinds of Coffee, Tea, Cocoa and Chocolate for sale wholesale and retail
at the IDEAL STORE,
IDEAL COFFEE CO. 175 & 7 Washington St.,
Capital, $50,000. }
BOSTON.
Send for_samples and prices.
W. H. BAILEY, Manager.


ADVERTISEMENTS.
125
ALL SOAPS BEARING THE NAME OF
FISK MFG. COMPANY
ARE WARRANTED
Free from all Adulterations, and are the
STANDARD SOAPS
For Economy, Purity, Cleanliness, and Washing Qualities.
Do your Clothes, after a few washings, become yellow or have the appearance
of no: having been thoroughly washed, and it becomes necessary to "put them out
to bleach ? "
This is caused by the use of so:p filled with Rosin, Sal. Soda, Silex, Silicic Acid,
Silicon, Clay, and other adulterations, of no washing qualities, but "fill up." and
add weight.
TRY FISK MFG. CO.'S JAPANESE,
and remedy this-have your clothes become white as snow, fragrant, and per-
fectly clean.
Do you have Chapped, Cracked, or Sore Hands, or do they become “parboiled”
by "doing a washing ?" This is caused by the use of soaps filled with caustic,
soda, acids, or vitriol, which ruin the hands, rot and eat the clothes.
USE FISK MFG. CO.'S JAPANESE,
and you will never have these troubles-your hands, no matter how badly injured,
will become perfectly soft and smooth.
Warranted free from all adulterations, and will not injure the finest Laces,
and by its exclusive use for a short time, you will readily see its superior benefits, as
it is pronounced by all, after one or two trials, to be the best soap ever used.
We are the patentees and sole makers of the genuine Japanese Soap. See that
our name is on each wrapper, and take no other.
LETTERS PATENT ISSUED TO US OCT. 11, 1875, SEPT. 18, 1877.
We especially recommend it to persons employed in Factories, Machine Shops,
or mechanical pursuits, for the cleansing of the hands of Grease, Grit, or Grime.
Ask your friend or neighbor of its qualities. Ask of your Grocer to see it, and you
will try it.
EACH BAR CONTAINS TWO CAKES.
Cut the bar,-dry hard-each CAKE will out-last the five cent soaps, now
being sold.
Also, the Best Bar Soaps in America, in 1, 2, 3, and 4 pound bars-unlike most
family soaps, are put up FULL WEIGHT for every patron, and will last one-third
longer than any other Bar soaps.
Ask your Grocer for Fisk Mfg. Co's Soaps, and get the best, purest, cleanest,
and the most SOLID SOAPS in the market.
No rancid or filthy grease used in our goods.
FISK MFG. CO., SPRINGFIELD, MASS.


126
ADVERTISEMENTS.
Silas Peirce & Co.,
W10LBIAŁŁ GŁ00x29.
59 and 61 Commercial Street, Boston.
PEIRCE'S PURE SPICES.
Cream Tartar and Sponge Cake Saleratus.
One of the most gratifying marks of education and refinement in this
country is the growing demand for the best of everything used in the
preparation of food. Few people realize the vast difference between
the low grades of spices usually brought to America, and the rich,
aromatic and delicious goods used by the nobility and bon vivants of
Europe. Having since the foundation of our house in 1815 devoted
our attention to the wants of the best class of trade, we have made ar-
rangements to supply the increasing demand for these goods, and under
the brand of PEIRCE'S PURE, we offer the best spices produced in the
world. In order that they may reach the consumer without deteriora-
tion by age or exposure, we pack them only in full weight 14 pound
air-tight cans, bearing our name and trade-mark, and we are confident
our long established reputation will justify us in asking you to give
these goods a trial, knowing that the result will be so satisfactory that
you will continue their use. See that our full firm name, SILAS
PEIRCE & CO., BOSTON, is on every package.
SILAS PEIRCE & CO.,
59 and 61 Commercial Street,
BOSTON, MASS.


128
ADVERTISEMENTS.
RUIRRER ANODS OF EVERY
DESCRIPTION.
AT LOWEST MARKET PRICES.
Rubber Goods for Gentlemen.
Rubber Goods for Ladies.
Rubber Goods for Children.
Rubber Goods for the house.
Rubber Goods for the Stable.
Rubber Goods for the Garden.
Rubber Goods for Everybody.
Rubber Goods for Everything.
IF YOU WANT RELIABLE RUBBER GOODS, AT REASONABLE
PRICES, EXAMINE OUR STOCK BEFORE PURCHASING.
EASTERN RUBBER CO.,
29 Milk (Near Washington) Street,
BOSTON.
A. W. WORKLEY, E. D, DOWNES,
A. RANDOLPH.

A BRANCH OF THE OLD HOUSE OF
Braman, Shaw & Co.
S. C. SMALL & CO., MANUFAC
Parlor, Church and Lodge Furniture, Invalid Chairs, &c., &c.
MANUFACTURERS
OF
Old Furniture renovated and re-covered. Antique work renewed. On account
of small expenses, our prices are very reasonable.
Warerooms, 71 and 73 Portland Street, Boston.


ADVERTISEMENTS.
129
A. D. RICHARDSON,
DRY AND FANCY GOODS.
Hosiery,
Gloves,
Ribbons,
Edgings,
Collars,
Cuffs,
Braids,
Buttons,
Corsets,
Crash,
Towels,
Cambrics,
Prints,
Cottons, Ginghams.
A Full Line of Ladies' and Gent's Underwear can be found at
THE BUTTON MAN'S,
265_BROADWAY-265
CHELSEA.
Agency for Troy Laundry.
WM. G. BELL & CO.,
SOLE MANUFACTURERS OF
Bell's Spiced Seasoning
MADE from the GRANULATED LEAVES of the MOST FRAGRANT
SWEET HERBS AND CHOICE SELECTED SPICES.
48 and 50 Commercial Street, .. Boston.
WINDSOR Hotel, Fifth Ave., New YORK.
MESSRS. WM. G. Bell & Co.
Gentlemen-We have used the sample of Poultry Seasoning sent
us by you, and commend it to the public, particularly to private fami-
lies. It is perfect in every way.
HAWK, WAITE & WEATHERBEE.
PARKER House, Boston.
WM. G. BELL & Co. Gentlemen - We have used your Spiced
Seasoning several years at this house, and can cheerfully recommend
it as a very desirable condiment.
Respectfully, &c.,
JOSEPH BECKMAN, Steward.


ADVERTISEMENTS.
131
The oldest and best known Baking Powder is
CONGRESS POWDER
And as it has been in the market for almost 40 years, it is of
itself a sufficient recommendation.
The Congress is a strictly pure Cream Tartar Baking Pow-
der, and contains none of the injurious' ingredients like Am-
monia, Tartaric Acid, Alum, etc., found in other baking
powders.
In using the receipts in this book, when it says 2 tea-spoons
of Cream Tartar and one of Soda, use in place of these two
articles, 3 tea-spoons Congress Yeast Powder and you will have
better results..
MANUFACTURED BY
D. & L. SLADE.
ASK YOUR GROCER FOR
Slade's Epicurean Spices,
CS
which are ground from the best spices grown, and are Per-
fectly Pure.
ONCE USE THE
EPICUREAN SPICES,
and you will use no other.
D. & L. SLADE,
Factory, 279 to 283 Broadway, Chelsea.
Office, 13 India St., Boston.
Mills at Revere.


ADVERTISEMENTS.
133
1884
ANNOUNCEMENT.
MERRILL& MORRISON,
256 Broadway and 34 & 35 Third St.,
CHELSEA, MASS.,
Have now completed all their arrangements in their immense ware-
house, and are ready to show the largest complete stock, in
every department, of the following goods, viz. :
FURNITURE
Of every grade, from the elegant Drawing Room Suit to the common
Chamber Set and Kitchen Furniture.
CARPETINGS,
Axminsters, Velvets, Brussels, Tapestries, Three-Plys, Kidderminsters,
Oil Cloths in narrow widths, and sheet goods,
AN ENDLESS VARIETY OF ELEGANT PAPER HANGINGS.
We also have in stock a fine assortment of
Cutlery, Crockery, Glass and Silver-Plated Ware.
In our Upholstery Department we employ only the most competent
workmen. Goods delivered free of charge.
PRICES AS LOW AS CAN BE FOUND IN BOSTON.


134
ADVERTISEMENTS.
CARPETS.
BUY DIRECT FROM THE MANUFACTURERS.
ALL INTERMEDIATE PROFITS SAVED.
Having placed in our Retail Department a large assortment
of our Standard Goods, we are offering them to the purchasers
of Carpets at the following very low prices :
Royal Velvets, - - - - - - $1.25
5 Frame Body Brussels, - - - - - $1.15
Tapestries, - - - - - 65 and 75 cts.
Three-Plys, - - - - - - - $1.00
Extra Superfines, - - - - 65 and 75 cts.
Ingrains, - - - - - 37 1-2 and 50 cts.
English Sheet Oil Cloths, - - - - $1.00
These goods will be found to be as advertised and are war-
ranted.
J. & J. DOBSON,
525 and 527 Washington Street,
BOSTON


ADVERTISEMENTS.
135
Consult this Book for TASTE in the Culinary Art.
Visit T. J. COOLEY
FINE CLOTHING.
For Taste in
While the first is necessary for the promotion of health, the second is
an absolute necessity if you desire to gratify that laudable
ambition
“TO MAKE A FINE APPEARANCE.”
In order to successfully accomplish this object,
VISIT THE PEOPLE'S CLOTHIER,
34 Elm Street, Westfield, Mass.
Shepard, Norwell & Co.
THE BEST CLASS
DRY GOODS
-
OF-
AT THE
LOWEST PRICES.
130 Winter Street,
BOSTON.


136
ADVERTISEMENTS.
WHEELER & WILSON MFG. CO.

BAT
FOLD
de
D
Factory and Principal Office:
BRIDGEPORT, CONN,
New England Agency:
594 WASHINGTON ST., BOSTON.
(Next door to Globe Theatre.)
See the improved No. 8, with new wood work. Now the handsomest,
as well as the best family Machine in the world.


ADVERTISEMENTS.
137
Dr. J. H. PORTER'S
GREAT HEALING VITAL OIL
I
Excels any other remedy on this Continent for the Cure of
the following Complaints, viz. :
RHEUMATISM, NEURALGIA, SCIATICA,
Liver, Kidney, Lung and Chest Diseases,
(including Asthma),
Weakness of the Spine and Limbs,
- Stiff and Lame Joints, Contracted
Limbs, Diphtheria, Felons,
ALL PAINS AND ACHES in any part of the body, from any cause.
Will stop the progress of Cancers and Tumors in
their first stages.
GOOD IN ANY CASE; in fact, is a GENERAL AND GRAND SPE-
CIFIC. Perfectly safe to use, even for the weakest infant. Contains
no turpentine or alcohol, or any poison whatever. WILL NOT SOIL
THE FINEST FABRIC. WILL NOT EXPLODE OR TAKE
FIRE. - Is taken into the system by absorption. Price, 50 cts.
and $1.00.
Dr. J. H. Porter has used this oil in his practice for more than
twelve years. One of the oldest druggists of Chelsea, Dr. J. Buck,
says he has sold it quite freely and has also used it with good success,
and believes it to be a very valuable remedy. Can be had at the
wholesale druggists in Boston and New York. Protected by United
States laws. Prepared by Dr. J. H. Porter (in medical practice for
more than forty years). Residence, No. 21 Cross St., Charlestown
District (near Bunker Hill monument).
Can be found in Chelsea at
Dr. JOHN BUCK'S,
267 BROADWAY.


138
ADVERTISEMENTS.
ESTABLISHED IN 1858.
REVERS
ALT
with
BLUE The Sawyer Crystal Blue Co.,
The Standard Blue o
AWAM
MANUFACTURERS OF
DRY and LIQUID BLUEING.
132 MILK STREET,
BOSTON.
.
Sawyer's Crystal Blue, exclusively manufactured by
this Company, is absolutely pure and never spots in washing.
It is handy, always ready, does not change with climate,
or time.
Those who care for economy need it.
Those who study neatness will use it.
Be sure and call for the red-top box with blue label.
WHY THE OCEAN IS BLUE.
There is an old legend that once a ship-load of Sawyer's
Crystal Blue was sunk in mid-ocean, indelibly tinging the
waves. You are not obliged to believe it. But had it occurred,
the same beautiful azurine tint would have been obtained.
Please give it a trial.


ADVERTISEMENTS.
ADVERTISEMENTS.
.
139
M. M. PIGOTT & SON,
MANUFACTURERS OF

10
e
PAINTU
MIXED
EAGLE
and the EAGLE MIXED PAINT, ready for use
PAINTS, PUTTY, GOLORS,
IIIIIIIIIII
Nos. 71 and 73 Broad Street,
M. M. Pigott. BOSTON. M. M. Pigott, JR.
11


140
ADVERTISEMENTS.
ALLEN & ROWELL,
25 Winter Street,
BOSTON,
Still in the front rank, produce the most artistic and
skillfully finished
Photographs,
Life-Size Crayons,
Book Illustrations in Carbon.
Instautaneous Pictures of the little ones, taken on their cele-
brated quick dry plates.
Accessible by elevator.
Easy for old or young.
Headquarters for Amateur Photographers, where all the
latest wrinkles can be learned.
Amateur printing done in the best manner.
Dry plates and carbon materials supplied.
ALLEN & ROWELL,
No. 25 Winter St., Boston.


ADVERTISEMENTS.
141
COBB, BATES & YERXA
GROCERS,
importers of Teas and offers.
AND
FINE FRENCH, GERMAN AND ENGLISH
GOODS, &c.
LARGEST STORES
AND-
LARGEST ASSORTMENT
NEW ENGLAND. ,
COBB, BATES & YERXA,
680 to 692 Washington St., Boston.
ALSO
4 Bowdoin Square, Boston.
6 & 8 Faneuil Hall Square, Boston.
97 So. Main St., Fall River.
27 & 29 Broadway, Taunton,
- AND-
200 BROADWAY, CHELSEA.


142
ADVERTISEMENTS.
NOTICE!
Our attention has been recently called to the fact that owing to the
REPUTATION that the
“W. W. Carr” Graham Flour
Has attained for being always uniform in quality, and
the best there is in the market, that some
dealers are selling an
INFERIOR AND CHEAPER ARTICLE,
Representing it to be the Celebrated “W. W. Carr” Graham Flour.
The Manufacturer would call the attention of parties
using it to the following Brand :
N. CAS
w
EXTRA
SUPERIOR
xxjx
GRAHAM FLOUR.
Hero Trade 196marks
TESTER,
Trade
Mark
.
Which is clearly marked on the the head of every barrel and sack,
and request parties using this Flour to
Be particular and see that an inferior article is not given them.
The genuine “W. W. Carr” Graham Flour will always suit. For
BREAD, GEMS, MORNING CAKES, &c., it is unsurpassed.
STONE & CAMPBELL,
Manufacturers, Rochester, N. Y.


- 144
ADV
ADVERTISEMENTS.
CARPETS,
Steau Hallings,
OIL CLOTHS
VINA
ho
AND
AND
LINOLEUM
Of the best grades and selected private patterns of
leading manufacturers
LOWER THAN THE ADVERTISED PRICES
OF UPTOWN STORES.
FRANKLIN CROSBY,
* 96 Hanover St.,
BOSTON.


ADVERTISEMENTS.
145

a
DONT BE AFRAID MAMMA!
HE WILL NOT TEAR HIS CLOTHES.
THEY ARE "WEAR-RESISTING!!
“KNOCKABOUT”
(PATENTED)
SUITS,
For Boys' play or school use (3 to 10 years,) “ Untearable"
and “' wear-resisting ” fabrics ; all wool, “Cavalry knees,”
iron-like service. The best Suits ever introduced for hard
wear. $5.00.
A. SHUMAN & CO.,
Jobbers, Manufacturers and Retailers,
440 WASHINGTON STREET,
BOYS' RETAIL DEPARTMENT,
BOSTON, - - - - MASS.


146
ADVERTISEMENTS.
L. ARTHUR & CO.,
GENERAL
Commission Merchants
121 ATLANTIC AVENUE (Ross Market),
BOSTON.
EGGS AND PRODUCE A SPECIALTY.
JEFFERSON MARKET.
H. P. STEVENS,
DEALER IN-
Provisions, Fruit, Groceries,
AND
SHIP STORES.
POULTRY A SPECIALTY.
CORNER CHELSEA AND HENLEY STREETS,
Charlestown District, BOSTON.
Goods Delivered in Chelsea.



D.P.ILŠLEY=@
AND
# HATS
FURS
381 Washington St: 9
CE
Directly Opposite Franklin St.
→ BOSTON. </
HUIZ
oooooooooooo
08
LA
WILL
Vi
VAB.SHUTE.
HUNTING, SHOOTING, BOATING #TOURISTS HATS & CAPS
LADIES HATS, OPERA FOLDING HATS, LIVERY HATS
& COCKADES, THEATRICAL Å FANCY DRESS HATS.
LADIES RIDING HATS *FELT HATS OF EVERY COLOR...








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