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CLEVER COOKING

KOR

CAREFUL COOKS.

Tried Recipes, collected and arranged by a

few Ladies of the Church of St. John

the Evangelist, Montreal.

o>oo.^e>o^o

PRINTED BY JOHN LOVELL 6* SON.
1888.

" We may live without poetry, music and art,
We may live without conscience, and live without heart,
We may live without friends, we may live without books,
But civilized man cannot live without cooks."

The once celebrated President, DuPaty, of the French
Assembly, remarked, nearly a hundred years ago, to the
astronomer LaPlace, that he considered the discovery of
a new planet to be far less important than that of a new
pudding,— since we never could have puddings enough,
while of planets there were more than we knew what to
do with.

PRBI^ACE.

The compilers of this little book commend the result
of their labours to the public, in the hope that anyone buy-
ing a copy will find they get Scriptural value for their money :
" Good measure, pressed down, and shaken together, and
running over." Many of these recipes have never been
published before, and some are more than a hundred years
old. One object of this work has been to give young house-
keepers practical and economical hints, which, if faithfully
followed, will make of them, not only careful housekeepers,
but clever cooks.

EDWARDS'

(Adoptel bj H«r Majfstj'i fioTernment.)
A dry preparation of Extract of
Beef and Vegetable's, a delicious,
Nourishing & Economical
Basin of Soup in a few minutes, a
ground work for all Brown Soups.
Keeps good any time and in all
climates.

Highly recommended by
the Medical profession.

DIRECTIONS FOR USE.

, 80UP. — To three -(luarters of a pint of Cold Water in a saucepan stir the content?
pj oSi\ packet, or about one oii;ice; boil for fifteen minutes, then llavour to taste, ►i

^O A few drops of Sauce may be added. O

Vf MULLAGATAWNYS^jUP.— This can be made by adding a small teaspoonful ^
J? of Curry Powder to a quart of Soup prepared as aljove. ^a

y* TOMATO SOUP may lie made by adding fresh Tomatoes to the plain Soup as ^f^
|-», above. When tliese are not in season, canned Tomatoes or Tomato Conserve S<
pij may be used. O

•* RISSOLES' — Pi't oneo iince of Edwards" Desiccated Soup into a bowl, pour cS
on it a quarter of a pint of Boiling Water, cover and keep warm for fifteen £*
minutes, then add one ounce of bread crumbs and seasoning to taste. Mix all
well together (and bind it with one well-beaten egg) into a thick paste. Form tl
O the mixture into six balU, dip them into egg and thread crumb, «nd fry them^2

J* to a nice brown. ^5

*N POTATO PASTRY. — Put two ounces of EiJWAFDs' Desiccated Soup into a ^
bowl, pour on it half-a-pint of a boiling water, cover, and keep w.arm for 16
minutes; add two o\mces of bread crumbs, mix well together, place it in «

Hake i

CO
O

pie-dish, spread overita thick layer of nicely mashed Potato
moderate oven.

I POTATO RISSOLES. — Form two ounces of the Soup into a thick paste by 5^
•^ adding Boiling Water as directed above, omitting the bread crumbs ; divide Vi

O it into several portions, each of which place between layers of nicely mashed i*

(t| Potatoes, and bake or cook in pan with butter or lard until brown. t-t

•>^SAU8AGE ROliLS. — Prepare the Soup as in last recipe, and add bread 8J

J^ crumbs; mix well together, divide into several portions, covei with pastry p

g in the shape of sausage rolls, and bake. ©

•3 GRAVIES.— Klend the Desiccated Soup in a cup or basin with a little tepid ^

^ water, cover, and place by the fire a few .Tiinutes. Put it into a saucepan — —

O with the quantity of water necessary to make it of the proper consistency ; 5?

0) boil about 10 minutes, stirring well. ^

rg SAUCES, and all Soups reqiiirinp a body, may be most advantageously thickened
•Jj with these Soups ; being fa. perior to flour for that purpose.

Where time is limited, these fe ips maybe made when convenient, and can be
'JS warmed upagain when required, leaving the rich flavour unimpaired

^^ N. B.— Jn in'eparin(f Bdwards' Do-ijcoatod Soup, be bmtp you lioil it— atirrinff frequently —
'^ tor nut Ums iii«n (il'tei 11 nilniuus ; it' tlio firo hi' low, it m.iy t»ko a fi'w tniiiiile< loiigvr,

<! Supplied by all Wholesale and Retail Grocers,

In 1 lb., i Ibr and ilb. Canisters, and 1 oz. Packets.

o
o

SOUPS.

Soups are an economical addition to a bill of fare, and ma-
terial that is often considered useless, and consigned to the
crematory of the kitchen stove or rhe refuse heap, might, with
a little carefulness and knowledge, be utilized in the prepara-
tion of a tasty and nourishing soup. A bowl or earthen dish
should be kept in every pantry, into which remnants of steak,
or bones from cold meat, trimmings, gristle, drainings of
gravy from dishes and gravy boats, can be collected. These,
with the addition of a very little fresh meat, will make excellent
stock, from which a variety of soups may be prepared by vary-
ing the flavoring ingredients. Remains of cold vegetables
should also be saved, and will be found valuable additions to
soup by being rubbed through a colander. The boilings of
fresh meat, with the addition of bones or scraps to increase
the strength, will form the foundation of all sorts of soups,
gravies, etc.; this is what is commonly called ** stock." Most
soups require 4 to 6 hours gentle boiling, and almost ;ill should
be prepared the day before they are to be useu, as by allowing
the stock to become cold the fat collects on the top and can
be easily separated.
.*■■

Browning for Stock.

2 oz. of powdered sugar and ^ pint of water. Place the
sugar in a saucepan over a slow fire until it begins to melt,
keeping it stirred until it becomes black, then add the water^
and let it dissolve. Cork closely, and use a little when re-
quired.

6 Clever Cooking

Hare Soup.

Cut the hare up in joints, preserve all the blood, and put both
together on the fire till warm through. Then add 3 quarts of
cold water, one turnip, one carrot, half a piece of celery, 4 or
5 potatoes sliced raw, some sweet herbs, and let it stew slowly
for 3 hours. Then take it off the fire. Cut off from the bones
the best part of the meat. Strain the remainder, replacing
the pieces of hare ; add 2 finely sliced onions, and a small
quantity of flour and butter. Put the whole on the fire for
another half hour, adding >^ pint of port wine 5 minutes
before dishing it up. If necessary Yz tablespoonful of Wor-
cester sauce may be added.

Julienne Soup.

Take a large carrot, a turnip, some celery, and one or two
onions, cut them in slices and fry them brown, drain off the but-
ter used in frying, and add a quart or two of stock. Let it sim-
mer slowly for an hour or more, add a seasoning of salt and
pepper. In summer, green peas, asparagus tops or French
beans may be added.

Ox-Tail Soup.

Take an ox-tail, separating it at the joints, wash and put it
in a stewpan with a pint of water and- a small piece of butter,
stir it over a sharp fire till the juices are drawn ; then add ^
a carrot, the same of turnip, an onion, a little celery and parsley,
five or six pepper corns, a lump of sugar, and a teaspoonful
of salt. When the vegetables are tender take them out and pulp
them through a sieve, after which rub all up with the gravy in the
stewpan, incorporating with it two tablespoonfuls of flour, then
add by degrees 2 pints and a half of boiling water. Finally
boil up for a few minutes and add a little browning. It may be
made clear by omitting the flour.

For Careful Cooks, — Soups. 7

Green Pea Soup.

I quart of young green peas, a bunch of parsley, 2 young
onions, a lump of sugar, a little salt, 2 quarts of stock. Boil
the peas and other vegetables till quite tender, then rub through
a sieve and pour the stock on to them. Let it get thoroughly hot
but not boil ; serve very hot. You may add a pint of young
peas boiled and served whole in the tureen.

Potato Soup.

4 lbs. mealy potatoes boiled very dry, pepper and salt to taste,
an onion or two, 2 quarts of stock. Mash the potatoes smoothly,
and gradually add the boiling stock ; puss it through a sieve,
season, and simmer five minutes. The onion should be boiled
in the stock. Some minced parsley served in the soup is an
improvement.

Mock Turtle Soup.

A knuckle of veal weighing 5 or 6 lbs., 2 cow heels, 2 large
onions stuck with cloves, i bunch sweet herbs, 3 blades of
mace, salt to taste, 12 pepper corns, i glass of sherry, 24 force-
meat balls, a little lemon juice, 4 qts. water.

Put all the ingredients except the forcemeat balls and lemon
juice in an earthen jar, and stew for 6 hours. When cold skim
off the fat, and strain, place it on the fire, cut up the meat into
inch-and-a-half squares, and put it with the forcemeat balls and
lemon juice into the soup, and serve. It can be flavored with
anchovy or Harvey's sauce.

Artichoke Soup No. i.

4 lbs. artichokes, J^ head celery, i turnip, i onion, 2 oz.
butter,2 lumps sugar, pepper and salt to taste, 2 qts. white stock,
I pt. milk boiling. Wash and pare the arti' hokes and cut into
slices, add them with a pint of the stock to the other ingredients.
When these hr- stewed down to a smooth pulp, add remain*

Clever Cooking

der of stock. Stir well, adding seasoning, and simmer for
five minutes, and pass through a strainer. Pour back into the
stewpan, boil 5 minutes, and add the boiling milk.

Artichoke £'"UP No. 2.

Boil 4 or 5 good artichokes in salt and water until tender.
Then drain them and put in a stewpan with about ^ a pint
of good stock and J^ a pint milk, add salt and pepper and a
shake of cayenne pepper. If not quite rich enough, a tea-
spoonful of butter may be added. Give one good boil and
serve. This quantity makes sufficient for 4 persons.

Pea Soup.

I onion, i carrot, a little celery, ^ lb. split peas, a little mint
shred tine, i tablespoonful of coarse brown sugar, salt and
pepper to taste, 4 qts. water or liquor in which meat has been
boiled. Pour water on vegetables, and when boiling add peas,
seasoning and sugar. Boil four or five hours.

Brown Soup.

Get a good sized shank of beef, well cracked, and cover it
entirely with cold water, into which beat the whole of an egg.
Take the meat which has been cut off the shank and fry it in
dripping until quite brown, and add it to the soup while boiling,
put in also i large onion (not skinned), i large carrot, a little
celery (if you have it), 2 oz. whole black pepper, i oz. whole
allspice, boil slowly for 6 hours, strain through a towel, adding
then, I glass sherry and salt to taste. Next day remove all
grease before heating for use.

Soup for Luncheon.

I lb. lean beef minced. Put it into a stone jar, cover with cold
water (about a pint will be sufficient), add a little salt, cover
the jar and let it boil in a saucepan of boiling water one hour.

For Careful Cooks.— Soups. 9

Stew 3 or 4 tomatoes in a saucepan with a scrap of onion and
a teaspoorful of mushroom catsup, if you have it; when your
beef tea has cooked an hour, add it to the contents of the sauce-
pan, with a little more salt if required, give the whole five min-
utes boil, and serve in cups.

Oyster Ooup.

I pt. oysters, i qt. milk, % tablespoonful butter, i large
tablespoonful cornstarch, salt to taste, ^ saltspoonful pepper.
Put the milk on to boil in the double boiler. Place a colander
over a pan. Put the oysters in a bowl and pour over them
one cup water, then drain in colander, strain oyster liquor which
has drained from colander through fine strainer. Put it on to
boil, add oysters. Strain liquor into milk and put oysters
where they will keen hot. Thicken milk with butter and tlour,
add salt and pepper to taste. Boil five minutes, and serve at
once.

Oyster stew is made like oyster soup without the thickening.

Tomato Soup No. i.

Five tomatoes peeled and stewed in a cup of water, add a
cup of milk, and ? minute or two before dishing stir in three
soda biscuits rolled finely, and a small piece of butter; season
with pepper and salt to tas^e.

Tomato Soup No. 2.

I quart canned tomatoes, i tablespoonful butter, i pint hot
water, i tablespoonful cornstarch, i teaspoonful salt, i table-
spoonful chopped onion, i saltspoonful white pepper, i table,
spoonful chopped parsley. Put the tomatoes, water, salt on to
boil in a stewpan, put the butter in a small saucepan, and when
it bubbles put in the onion and parsley. Fry five minutes,
being careful not to burn it. Add the cornstarch, and whea

Clever Cooking, etc. — Soups.

well mixed stir it into the tomatoes. Let it simmer ten minutes.
Strain and serve with toasted crackers.
Stock may be substituted for the water.

Barley Bpoth.

Boil a neck of mutton in 3 or 4 qts. of water 5 hours, and if
possible let stand till next day in order to remove the fat. Then
add 1/2 turnip, 2 carrots, 2 onions, a little celery or parsley
finely minced. Boil ^ teacup of barley for 3 hours in a little
water in a double boiler, and add it to the stock with the vege-
tables. Season to taste.

Game Soup.

Take the remains of any ])artridge left over from dinner, pick
oflF the meat, break up the bones and lay them in a saucepan
with a carrot, turnip, blade of celery, an onion stuck with a
clove or two, a few pepper corns, and some parsley, if you have
it. Let it boil gently, in enough common stock to cover it all
well, for several hours ; pound the meat previously saved with
any scraps that may have left the bones while boiling, moisten-
ing it with some of the soup, rub this through a sieve into the
soup, which should be strained from the bones, vetretables, etc. ;
give it a boil up, thicken with a little butter rolled in ilo "i, and
serve with fried bread dice.

FISH.

Fish should be perfectly fresh and thoroughly cooked, (>
it will be very indigestible and sometimes i.oisonous.

It should be wiped with a cloth wet in cold salted water,
and may be cooked in a variety of wa s, but broiling and
baking are the most wholesome metlods.

For frying, fish should be wiped dry,: i.l dipped in egg,
then in bread crumbs. Then, having a di "p frying pan on
the fire, with i)lenty of very hot lard or drii ping, plunge the
fish into it and let it fry quickly, till a fine yellow brown
colour. The grease may be removed by placing the fish on
a sheet of white blotting paper.

P'or boiling fish, the water should be cold, nd a little salt
and vinegar added to it. It should boil ver; gently — time
8 minutes to the pound.

If to be broiled, rub the gridiron with a bi- of suet when
quite hot, have ready the fish seasoned and floured, and broil
over a clear fire.

In garnishing fish with fried parsley, the lat:er must be
washed and picked, and thrown into fresh water When the
fat boils, throw the parsley into it and it will become green
and crisp, and must be taken up with a slice. Lemon and
horse-radish are also used for garnishing.

Cod's Head and Shoulders.

Clean the fish thoroughly, and rub it with alirtle salt an
hour or so before you dress it. Lay it in your fish k jttle with
cold water enough to cover it. Add salt in the proportion of
5 oz. to I gal. of water, k ' it covered with water. Boil
slowly and keep it well skimmed. Drain and serve on a
napkin. Have oyster sauce or melted butter.

'asTw?,..

Clever Cooking

Salmon (Boiled).

6 oz. salt to each gallon water ; sufficient water to cover fish.
Scale and clean fish, simmer gently till the meat will separate
easily from bone, serve with lobster, parsley or plain melted
butter sauce.

Salmon (Pickled).

After the fish has been boiled and drained, add the following
pickle : Take equal quantity of water in which the fish was
boiled, and vinegar, add a few pepper corns, a little mace, a
very litde allspice, boil for a few minutes, and pour over the
fish.

Cod Pie.

Any remains cold cod, 12 oysters, sufficient melted butter to
moisten it, mashed potatoes enough to fill up the dish ; flake
fish from bone, lay it in a pie dish, add oysters and melted
butter, cover with mashed potatoes, and bake a light brown.

Scalloped Oysters.
I pt. oysters, one-third cup of melted butter, i cup cracker
or stale bread crumbs moistened in the melted butter. Butter
a shallow dish ; put in a layer of crumbs, then layer of oysters,
season with salt and pepper. Put in another layer of oysters
and seasoning, with thick layer of crumbs on top. Bake in
hot oven 20 minutes.

Lobster Patties.
Minced lobster, 4 tablespoonfuls of bechamel (see sauces),
6 drops anchovy sauce, lemon juice, cayenne to taste. Line
the patty pans with puff paste, or buy shells at confectioners.
Take lobster, mince fine and add above ingredients, stir over
fire five minutes and put in patty cases.

Stuffing for Baked Fish;
I cup cracker crumbs, i teaspoonful parsley, i salt-

For Careful Cooks. — Fish.

spoonful salt, i teaspoonful pickles, 1: saltspoonful pepper, ]^
cup melted butter, i teaspoonful chopped onion.

This makes a dry crumbly stuffing. If a moist stuffing be
desired use stale bread crumbs and moisten with one egg and
the butter. The pickles should be chopped.

To Fry Trout.

Scale, clean and wash ; dry them well, and roll in flour, or
cover them with egg and breadcrumbs or coarse oatmeal, then
fry them of a fine colour, with fresh dripping. Serve with
crimped parsley and cold butter.

Time five to eight minutes, according to size.

Gatineau Trout ( Baked ).
Make a stuffing of fine rolled bread crumbs, parsley or
thyme, butter, salt and pepper. Have your fish carefully
dried and cleaned, put in the stuffing and sew it up. Bake 20
minutes to half an hour, according to the size of your fish.
Baste well with dripping, and serve with a garnish of parsley.

Salt Fish Balls. ( Mrs. Lincoln.)

I cup raw salt fish, i pint potatoes, i teaspoonful butter,
I egg well beaten, ^ saltspoonful pepper, more salt if re-
quired. Wash the fish, pick in ^ inch pieces, and free from
bones. Pare the potatoes and cut in quarters. Put the pota"
toes and fish in a stewpan, and cover with boiling water.
Boil 25 minutes or till the potatoes are soft. Drain off all the
water. Mash and beat the fish and potatoes till light. Add
the butter and pepper, and when slightly cooled the egg, and
more salt if necessary. Shape in a tablespoon without much
smoothing, slip into a frying basket, and fry in smoking hot
lard one minute. Fry only five at a time as more will cool the
fat. The lard should be hot enough to brown a piece of
bread while you count 40. To prepare the night before,

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omit the tgg. Warm the fish and potato in a double boiler
and add the egg. Keep the fish in a bowl of cold water while
picking, and it will require no further soaking.

To Broil Salmon.

Cut slices an inch thick, and season with pepper and salt;
lay each slice on half a sheet of white paper well buttered, twist
the ends of the paper, and broil the sHces over a slow fire six
or eight minutes. Serve with raw pickles.

Creamed Salt Fish.

Serve one cup of picked up fish in a rich cream sauce.

Kedgeree.

Take equal parts of cold fish (free from skiu and bones),
boiled rice, and some hard boiled eggs. Butter, the size of an
egg. Chop the fish and eggs and mix with the rice, add the
butter, season with salt, pepper, and a sprinkle of curry powder.
Warm in a saucepan, and serve as hot as possible.

Oyster Pie.

Have a rich paste baked on an oval or round dish with a high
border. Cut out the flat part close to the rim after it has been
baked, and place it in the bottom of a deep dish. Make a
sauce with a pint of milk, a tablespoouful of flour, and one of
butter ; season with pepper and salt. When the sauce is well
cooked put in a quart of oysters, and let them heat well through
without boiling. Then pour them into the dish on the paste,
and place the rim on top.

Baked Herrings.

12 herrings, 12 cloves, 12 allspice, 2 small blades of mace»
salt, and a dash of cayenne if liked, vinegar.
Separate the flesh from the back bone, take it out and take off

For Careful Cooks. — Fish.

the heads, tails, and fins, sprinkle the insides witli a little salt
roll them up tight from the tail end upwards, and pack them
closely in a pudding dish, put in the spice and vinegar, and
water sufficient to cover them, using only one-third vin
egar. Bake from 30 to 40 minutes in a moderate oven. To be
eaten cold.

Oyster Kromeskys.
Parboil a dozen oysters in their own hquor, remove the
beards, strain the liquor and cut up the oysters in dice ; melt a
piece of butter (about the size of a pigeon's egg) in a saucepan^
stir in a tablespoonful of flour, add the oyster liquor,a little milk,
minced oysters, salt and pepper to taste, a scrap of grated nut-
meg and a teaspoonful of chopped parsley. Take the saucepan
off the fire, stir in the yolk of an egg. Let the mixture get quite
cold. Divide it into 12 pieces. Wrap each piece in a thin
slice of bacon. Dip in egg and fry in hot lard. They are very
good without the bacon.

Halibut R^chauff^.

Cut one onion into a saucepan, add ^ a pint of water, a little
mace and parsley. When thoroughly boiled, add one pint of
milk or cream, i dessertspoonful of butter, one tablespoon-
ful of floui, and strain all through a sieve. Take some halibut
or other fish, remove the skin and bones, flake it, butter a dish,
and put first a layer of fish, them some of the dressing, and so
on, alternately, until the dish is full. Put grated breadcrumbs
on the top, and bake from 30 to 40 minutes.

GRAVIES, SAUCES, PICKLES-

General Directions for making Gravies.

Any stock made from bones or meat, thickened with flour
and flavoured with onion and sauces, this, with the addition of
pepper and salt is called " made gravy."

Gravy for Joints.

After the meat is taken out of the pan, pour off" the fat ; a
small quantity of boiling water is put into the pan and tho-
roughly washed over its surface. If a thicker gravy is liked, a
little flour may be dusted on the pan and browned before the
water is put in.

Drawn Butter.

I pt. white stock or hot water, ^ cup of butter (scant), 2
tablespoonfuls flour, ^ teaspoonful salt, 3^ saltspoonful pepper.
Put half the butter in a saucepan, be careful not to let it becnme
brown, when melted add the dry flour and mix well, add the
hot water, a little at a timt, and stir rapidly as it thickens.
When perfectly smooth, add the remainder of butter in small
pieces and stir till it is absorbed. Add salt and pepper.

White Sauce.

A good white sauce for vegetables can be made by using
milk with a thickening of cornstarch and a teaspoonful of
butter. It is more economical and is excellent with artichokes,
or any vegetable requiring drawn butter.

Sauce (For Baked or Boiled Fish).

}4 cup of butter, i saltspoonful salt, yolks of 2 eggs, }( salt-
spoonful cayenne pepper, juice of j4 lemon, J^ cup of boiling

Clever Cooking, etc.— Sauces, etc.

water. Rub the butter to a cream. Add the yolks, one at a
time, and beat well ; then add the lemon juice, salt and pepper.
About five minutes before serving, add the boiling water, and
stir until it thickens like boiled custard.

BfecHAMEL Sauce.

I small bunch of parsley, 2 cloves, small bunch herbs, salt
to taste, 2 pts. white siock, i pt. cream or milk, i tablespoonful
of arrowroot.

Horse-Radish Sauce.

I oz. grated horse-radish, y^ oz. salt, i tablespoonful made
mustard, 3 dessertspoonfuls sugar, 3 dessertspoonfuls vinegar,
and milk or cream enough to make it the consistency of thick
cream.

Onion Sauce (For Lamb or Mutton).

Boil 2 or 3 onions of good size till soft. Drain and rub
them through a strainer, stir the onion pulp into half a pint of
white sauce made with milk.

Bread Sauce (For Gan>e).

i^ pint of milk, ^ cup of breadcrumbs, i teaspoonful
chopped onion, i blade of mace, salt and pepper to taste, i
teaspoonful of butter. Boil the milk with the bread, onion and
mace, add the seasoning and butter. Beat a few minutes till
smooth, serve hot.

Mint Sauce.

Wash and pick over mint leaves, chop them with a sharp
knife, and quickly, to preserve the color, put them into a
sauce tureen with sufficient sugar to take off the acidity of the
vinegar.

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|!'!

Oyster Sauce.

Take J^ pint of oysters, remove the beards, and give them a
boil up in a drawn butter sauce.

Parsley Sauce.

Make a drawn butter sauce, according to directions given,
wash, pick and chop fine plenty of parsley. Mix with melted
butter, and boil a few minutes.

Caper Sauce.

Add whole capers and a portion of the vinegar they are
preserved in to drawn butter.

Mayonnaise.

Beat the yolk of an egg with an even saltspoonful of salt till
very smooth, then incorporate with it a teaspoonful of thick
made mustard. When these are quite smooth, add by degiecs
one, two or even three tablespoonfuls of the best salad oil,
taking care to add it by degrees, and blend each portion before
adding more. This ought to make a smooth mass so thick
that a spoon would stand up in it. Dilute with vinegar to the
consistency of ^hick cream. A little anchovy may be added if
desired .

Mayonnaise Dressing (most delicious).

I tablespoonful mustard, i tablespoonful sugar, i-io tea-
spoonful cayenne, i teaspoonful salt, the yolks of 3 uncooked
eggs, juice of half a lemon, y^ cup vinegar, i pint of fine salad
oil, I cupful whipped cream. Beat the yolks and dry ingre-
dients till very light and thick, setting the bowl in a pan of ice
while beating, add the liquids in tb*^ following order : First the
oil, gradually, if used (it may be left out and cream supplied
instead), then the vinegar, lemon and cream, place on the ice
for a few hours if there is time.

Half these proportions makes a good supply.

For Careful Cooks. — Sauces, etc.

Forcemeat.

3 or 4 ozs. of suet, 2 ozs. of lean ham or bacon, a little grated
lemon peel, a teaspoonful of minced parsley, a teaspoonful of
sweet herbs, salt, pepper and a little mace, and 6 ozs of grated
bread, 2 eggs. Mix all the ingredients finely, and rub them
with the spice well into the breadcrumbs. Wet them with the
2 eggs (well beaten). When wanted for use make into balls,
and fry in hot lard as a garnish. Or simply use the forcemeat
as a stuffing for turkey or veal.

Pickled Peaches.

Take 14 lbs. of peaches ; in every one stick 2 cloves and 2
pieces of cinnamon. Dissolve 7 lbs. of sugar in a quart of
water ; when boiling put in the peaches and cook until tender,
put in jars ; to the syrup add one pint of vinegar, let it boil up
and pour into the jars over the fruit.

Governor's Sauce.

Slice I peck green tomatoes, cover with salt and let stand
all night. Drain off liquor, add i cup sugar, i cup grated horse-
radish, I tablespoonful ground cloves, i tablespoonful cinna-
mon, I tablespoonful allspice, i dessertspoonful red pepper, i
dessertspoonful white pepper, 3 whole red peppers, 3 large
onions chopped fine, cover with vinegar and simmer till soft.

C how-Chow.

I qt. small white onions, i qt. small cucumbers, i cauliflower,
6 green peppers, put these in a brine and let stand twenty -four
hours, then scald in the same brme, i qt. vinegar, ^ cup flour,
y^ cup sugar, 6 tablespoonfuls mustard, yi oz. turmeric powder.
Boil this until well cooked, and pour over the pickles.

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Plain Stuffing for Fowls.

Take a pint of bread crumbs, a plentiful seasoning of salt
and pepper, a tablespoonful of minced parsley or some sweet
herbs. Take some good clarified dripping or butter. Melt
and pour it on the breadcrumbs and other ingredients, and stuff
your fowls.

Maitre D' Hotel Butter.

^ lb. of butter, 2 dessertspoonfuls of minced parsley, salt
and pepper to taste, the juice of a lemon. Work these ingre-
dients well together with a spoon. It can be poured either
under or over the meat or fish it is to be served with.

Spiced Currants.

5 lbs, currants, 4 lbs. brown sugar, 2 tablespoonfuls cloves,
2 tablespoonfuls cinnamon, i pint vinegar. Boil till thick.

Tomato Catsup (excellent).

2 gals, ripe tomatoes, teacup salt, boil for half an hour, put
through a colander, put in y^ dessertspoonful cloves ground,
y^ dessertspoonful allspice, 3^ dessertspoonful ground ginger,
y^ dessertspoonful pepper, y^ dessertspoonful cayenne, a little
garlic and onion chopped fine, let it boil down some time and
strain through sieve.

Chili Sauce.

40 tomatoes, 4 green peppers, 8 large onions, 16 table-
spoonfuls sugar, 8 tablespoonfuls salt, i tablespoonful ground
cloves, I tablespoonful of cinnamon, i teaspoonful of ginger,
2 nutmegs. Prepare the tomatoes as for stewing, chop up the
onions and peppers. Mix all together and boil till quite thick.
Put uj) in small bottles and cork tightly.

MEATS AND POULTRY.

Roasting.

As a general rule a quarter of an hour to each pound of meat
is the proper allowance for roasting, adding a Httle for large
joints and taking off for small ones. The meat to be cooked
should be exposed at first to a quick heat, which immediately
coagulates the albumen on and near the surface. Should the
oven be very brisk, the meat may be covered with a piece of
white paper to prevent scorching before the heat penetrates
the joint. Remove the paper half an hour before the meat is
done, and let it brown nicely. Beef should be garnished with
scraped horse-radish and may have horse-radish sauce.

Mutton should be well basted in its own fat, and towards
the last well dredged with flour. The shoulder, loin and neck
being flat require less time than the saddle and leg joints.

Mutton is served with red currant jelly ; with the shoulder
some prefer onion sauce.

Venison and lamb require the full quarter of an hour per
pound. Venison is served with felly the same as mutton.
Lamb always with mint sauce.

Veal should be thoroughly done in a hot oven and browned
well, with a certain amount of coating from a dredging of flour
or flour and breadcrumbs mixed. It should be well basted
with lard or dripping. The fillet should be stuffed with force-
meat where the hone was taken out, and the flap skewered over
it. A fillet, stuffed, of nine pounds, two hours and a half to
roast. Garnish with slices of lemon.

Turkeys and fowls have their breasts stuffed with forcemeat,
and require a made gravy, which can be obtained by boiling
the necks,' etc.

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Bread sauce accompanies them, and sausages, ham or baron,
according to tasle, should be served with them. Time, as near
as possible, a quarter of an hour per pound.

Geese and ducks should be stuffed with sage and onions,
boiled and chopped fine, then mixed with enough of cither
mashed potato or breadcrumbs to fill their bodies. They
should be well basted, have a made gravy, also apple sauce*
Time according to the rule.

Boiling.

Joints that are boiled require the quarter of an hour calcu-
lation. They should be put in boiling wat. r and cooked very

slowly.

Turkeys and fowls should have the breasts stuffed the same

as for roasting.

Boiled beef is improved by the addition of vegetables put in
while it is boiling, and served as a garnish to the dish.

Pickled pork is boiled like beef. If very salt it may be
soaked for two or three hours before boiling. It requires
double the time to cook. 25 minutes to the pound at least,
very slow boiling. When under done it is very unwholesome.
The skin should be taken off, and a sprinkling of fine dried
crumbs put over the meat and lightly browned in the oven.
The same rule as to time applies to ham and bacon.

Beef tongue, if salt, may be soal^ed before boiling. It re-
quires 3 or 4 hours according to s;ze. The skin is taken off
before serving.

Beef tongue, rolled, is an economical method of using both
fat and lean. When the tongue is boiled and skinned, lay it
:'n a jar or round tin with the tip outside the root ; a little of the
liquor it is boiled in may be stiffened with gelatine and poured
round. Put a small saucer or round piece of wood on the top
of the tongue, and a heavy weight on that. Serve cold.

'11

For Careful Cooks. — Meats, etc.

Leg of mutton may be boiled with turnips and served with
caper sauce. Tim'^, a little more thari the rule for large legs*
The liquor makes excellent stock.

To Clarify Beef Dripping.

Take the skimming of boiled shank of beef (there must be
no vegetable in it if it is to be used for pastry) or beef dripping,
put it in a saucepan, and melt it over the fire with some boil-
ing water. When thoroughly melted, strain it through a sieve,
or allow it to become cold, and then carefully scrape olT the
sediment from the under side of the cake of fat. It may be
kept a length of time by wrapping the cakes in white paper
and keeping in a cool place. Bacon fat should be kept by
itself, and can be used for basting veal or poultry.

Mutton fat should be clarified and put away for soap mak-
ing purposes.

All pieces of beef suet and trimmings of fat should be tried
out in a frying pan, and the rendering added to your stock of

dripping.

Spiced Beef (Excellent).

Take a piece of ribs of beef of about 10 lbs. weight and rub
it well with common salt. Make a brine with a y^^ lb. of salt,
]^ oz. of saltpetre, 5^ lb. sugar, 60 cloves, 60 allspice, as many
black pepper corns. Crack the spice, put it on to boil for a
few minutes in 2 pints of water, when cold pour it over the
beef. Turn and rub it well every day for 3 weeks. When re-
quired for use, put the beef into a deep pan with the brine, a
little water, and about i lb. of beef suet. Bake it or boil it very
slowly until tender, let it get cold in the brine. If boiled it
must be very, very slowly for 5 or 6 hours, adding sufficient
water to the brine to cover the beef. Be sure and put in the suet
and let it get cold in the liquid. Put into a round pan and
put a weight on it for some hours before using. This recipe
answers for brisket.

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To Pickle Hams or Pork.
t lb. coarse sugar, i pint of molasses, y^ lb. bay salt, ^ lb.
saltpetre, i lb. common salt, i qt. of beer. Boil together and
pour on hams boiling hot. i^ an oz. ground pepper rubbed in
each ham and set to drain a day or two.

Boiled Fowl.
Pluck, draw, and singe a nice plump fowl. Cut the feet oflF
at the first joint and tic up the legs closely to the breast, cut off
the head and neck, leavmg sufficient skin to skewer back.
Turn the wings under and skewer them to the sides. Tie in a
cloth and put into hot water or, better still, put on a plate in a
steamer and steam over boiling water. An hour for a large
fowl, 5^ for one of less size, extra time must be allowed for old
fowls. Boiled pickled pork, tongue or bacon are the usual
accompaniments. Serve with white sauce, parsley and butter,
or oyster or celery sauce. Pour a little of the sauce over the
fowls after removing the skewers, and serve the rest in a
tureen.

Spiced Beef.
A round of 20 lbs. Rub over with 2 ozs. saltpetre and let it
remain 24 hours. Then take: 2 c-. coarse sugar, i oz.
black pepper, i grated nutmeg, i^ oz. ground allspice, yi oz.
ground ginger, % oz. ground mace, 2 cloves to every lb.,
pounded fine, i teaspoonful cayenne pepper, i lb. common
salt. Rub the beef over with the above spices and let it remain
3 weeks, turning and rubbing every day. Then put it into a
baking pan (deep), with y^ a teacup of water, covering the top
of the beef with shred suet, and putting in the brine and spices.
Cover the pan with a paste of flour and water, and bake five
hours. Or boil an equal length of time, very slowly, with
plenty of suet and sufficient water added to the brine to cover
the meat.

For Careful Cooks. — Meats, etc.
Stewed Pigeons.

Lay some butter and white flour in the bottom of your
stewpan, and let them brown well. Then lay in your birds
(fdled with chicken stufling), and nearly cover them with
water. Season with pepper and salt, a little parsley or onion
chopped tine, if the flavor is liked. Lot the giblets also be
put in. Stew from one and a half to two hours.

Stewed Kidney with Maccaroni.

Cook 2 oz. of maccaroni (broken into small pieces) in
boiling water. Take 2 or 3 mutton kidneys, skin them, re-
move the fat, and cut into thin slices, season with salt, cayenne
and minced herbs, fry on both sides in butter, then stew in
half a pint of gravy flavored with tomatoes. Dish with a
layer of maccaroni over them, then the gravy poured over,
add salt and pepper, some grated Parmesan cheese if liked,
and brown.

Sweetbreads Fried.

Soak the sweetbreads i hour in salt and water, remove the
pipes, parboil and roll in egg and breadcrumbs, and fry in
hot lard.

Sweetbreads Stewed.

Proceed as in the former recipe, make a white sauce, put
in the sweetbreads and stew a few minutes and serve.

Croquettes of Chicken or Veal.

Minced meat, i tablespoonful of cream, a little salt, a grate
of nutmeg, some breadcrumbs. Put the minced meat in a
pan with a little stock, the cream or milk, and flavor to taste
with the spice. Mace in powder may be used instead of
nutmeg. Thicken the mixture with flour enough to make a
paste, and boil a few minutes. Then pour it out on a dish

Clever Cooking, etc— Meats, etc.

and let it get cold. Divide it in pieces. Roll in fine bread
crumbs, then in egg and again in crumbs. Fry in hot lard a
light golden brown. Garnish with parsley. The lard should
be hot enough to brown a piece of bread while you count 50.

Chicken Fricassee.

Take any remains of cold boiled or steamed fowl or turkey,
cut up and heat in a steamer, have ready a white sauce with
plenty of chopped parsley in it. Arrange your meat upon a
dish, pour the sauce, which should be thick, over it, and serve.
Garnish with strips of bacon rolled.

Curried Fowl.

Take any remains of cold fowl, chop fine, and brown 2
onions in 2 oz. butter, add i teaspoonful flour, i dessertspoon-
ful curry powder, i tablespoonful len^on juice, ^ pint gravy,
seasoning. Stew 20 minutes.

Mince Collops.

Mince very fine, i lb. beef, i onion, 2 oz. suet, add a little
flour, pepper and salt. Stew half an hour, stirring frequently.
Minced hare or venison makes good collops.

POULTRY.

Roast Turkey.

Choose a nice young turkey. If the legs are black and the
spurs short, it is young, if old the legs will be pale and rough
and the spurs long. Carefully pluck the bird, singe it, and
wipe thoroughly with a cloth. Preserve the liver, gizzard and
neck, which may be boiled down for gravy. Be very careful
when removing the gall bag not to break it, as no washing
will remove the bitter taste it imparts. Wash the bird well
inside, wipe dry, and stuff with one of the forcemeat recipes
given, or with sausage meat. Tie the legs close up to the
breast, after breaking them off an inch below the knee joint.
Roast in a good oven ^ hour to each lb. Serve with cran-
berry sauce.

Roast Duck.

Choose a plump duck, with thick yellowish legs. Break
off the head and neck, and pinions and legs, at first joint-
Stuff the bird with the following stuffing : One large onion
boiled till tender, add seasoning of pepper and salt, % lb.
breadcrumbs, i tablespoonful dried sage rubbed fine, and
enough melted dripping to bind the mixture together. Roast
the bird in a good oven and baste frequently. A few minutes
before serving dredge lightly with flour, and send to the table
very hot, served with a good brown gravy. Time, % hour to
each lb.

Roast Goose.

Choose a goose with yellow legs, old birds have red legs-
Roast the same as ducks ; r-.ashed potatoes may be added to
the stuffing instead of breadcrumbs.

I I

Roast Partridge.
Wipe the partridge inside and out, cut off the head, lay a
strip of bacon on the breast and tie up the legs close to the
breast, remove the string before serving. Lay the bird on a
piece of bread ^4 inch thick, and roast from 25 to 30 minutes.
Serve on the bread with bread sauce.

Roast Wild Duck.
Cut off the head, wipe and roast in a quick oven, baste plen-
tifully with butter, and a few minutes before serving dredge
with flour. To take off the fishy taste, baste for a few moments
with hot water in which a little salt has been dissolved.
Afterwards baste with butter or dripping. Cook from 25 to
35 minutes.

Roast Pigeons with Savory Bread Sauce.

Stuff the pigeons with ordinary forcemeat. Roast and serve
round a pyramid of baked tomatoes, and send up the following
sauce : Simmer 3 or 4 onions (small), or half a Portugal onion
sliced, in half a pint of milk for an hour ; avoid reducing the
milk too much. Take out the onions, put in grated bread, a
lump of butter, pepper, salt, a dessertspoonful of chopped
parsley, one chili and one anchovy (washed and boned)
shreded fine. Make it the consistency of bread sauce.
A Boned Jellied Turkey.

Having a turkey nicely dressed, take a sharp game carver
and commence at the back of the neck to pass it down nexj
the bone, disengaging the flesh from the bone. Pass the knife
around in this way, cutting off the wings at the joint, and dis-

¥: i

Clever Cooking, etc. — Game, etc.

joint the thigh and leg bones, drawing out the tendons and
leaving the leg whole. Withdraw the carcass, and sew up the
open parts with a needle and ordinary thread, except the neck.
Have ready prepared, and cut in even pieces half an inch
square, the half of a parboiled corned tongue, six lbs. of fresh
pork (not too fat), cut also into half inch squares, and well
seasoned with salt, and a little cayenne and white pepper mixed
throughout. A fowl cut up may be added also, but it is not
necessary. Fill the turkey pretty firmly, turn the skin of the
neck back and sew tightly. Roll in a cloth, and tie at each
end. Place in a pot of warm water and boil for two hours.
When boiled, put on a dish, with another dish on top, and a
weight, leaving the cloth on, and let it remain for some hours
until quite cold. Take off the cloth and remove the fat and
threads where it has been sewn. To jelly, take a small package
of Cox's gelatine, dissolve in a half pint of boiling water, season
with lemon, a spoonful of vinegar, and a little salt, and pour
on a dish about the size of the turkey. When cold and very
stiff, it can, by warming the dish with a hot cloth, be easily re-
moved, and turned over the turkey so as to cover. Take another
box of gelatine, and dissolve in a cup of cold water and two
cups of boiling water and flavor the same as the other, pour in
small quantities on plates, not very deep. Some may be col-
ored amber, with a few drops of burnt sugar or catsup, and
some with a few slices of raw beet placed on the plate and
heated in the jelly. When the color is extracted the beet root
can be taken out. When stiff, the jelly can be cut in any form,
diamonds, etc., and some chopped fine, so as to decorate the
dish as taste may suggest.

Jugged Hare.

Hares, i^ lb. bacon, 2 teaspoonfuls salt, 4 cloves (ground),
I teaspoonful pepper, ^ of a nutmeg grated, 4 teaspoonfuls

I
I)

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I It

flour, Yo, pint ale, 2 teaspoonfuls chopped onion, 5^ pint water,
I teaspoonful powdered savory. Cut the hare into small pieces,
also the bacon into dice, rub the hare and bacon with the
spice, and place all the ingredients in the stewpan ; having
saved the blood, chop up the liver and mix with it, add the ale
and water. An old hare will take 3 hours, if young 2 will do.
It is best cooked in a hot water saucepan. If you have not
ale, a wineglass of brandy, or 2 of sherry or port, or i of vinegar
will flavor it.

Hot Pot.

Take any remains of cold pork (any other kind of meat may
be used, but it is not so nice), cut meat from bones and put it
into a deep pan. Put bones on to stew Ibr 2 hours. Parboil
some potatoes and onions, cut them into rather large pieces, and
mix them in well with the pieces of lean meat, season well with
pepper, salt and a little sage, and add the gravy made from the
bones. Put a layer of parboiled potatoes on the top and
brown in the oven. Serve in the same dish or pan with a nap-
kin tied round it.

Beef Steak and Kidney Pudding.

Two pounds of round steak, and one beef kidney, seasoning
to taste of pepper and salt. Suet crust (see pastry). Cut the
steak into small pieces, and slice the kidney. Line tl>e dish
with crust, leaving a small piece of crust to overlap the edge,
then cover the bottom with a portion of the steak and kidney,
season with pepper and salt, then add another layer of ste^;k,
kidney, and seasoning until the dish is full. Put in sufficient
water to come within two inches of the top of the basin. Moisten
the edges of the crust with cold water, cover the pudding over
press the two crusts together, that the gravy may not escape,
aftd turn up the overhanging paste. Steam from three to four
hours. Serve in the basin with a napkin pinned round it.

For Careful Cooks. — Game, etc.

Croquettes.
Make a very light pie paste with dripping, roll very thin, and
cut in half moons. Chop either beef or mutton with a little
summer savory, thyme or parsley, pepper and salt, lay some
of it between 2 layers of paste. Egg and breadcrumb the paste,
and fry in boiling dripping or lard for about ten minutes.

Veal Mould.
Boil 2 or 3 eggs hard, cut in slices crosswise, and put in
bottom of and arrange round the sides of mould. Place in the
mould, in alternate layers, thui slices of veal and ham. Put in
some good stock made of beef bones, boiled shank or calf's
head boiled well down. Set into the oven for ^ an hour,
when cool turn out of mould and garnish with parsley.

GuLASCH (German Recipe) .
A piece of the fillet of veal (or beef steak) is cut into lengths
(with the grain) the width of a finger, and again in small pieces
against the grain. To 2 lbs. of meat, }{ lb. of fat bacon, y^ lb.
of onions, both cut up into small pieces and fried light brown,
add the meat, and stew the whole together in a little stock c^-er
a clear fire, until the plentiful juices shall be reduced to a
small remainder. Add a little salt, pepper and cayenne. Stir
all well together and serve very hot. This is a favorite dish
with gentlemen.

Beef Roll.

tYz lb. round steak, 2 eggs, salt, pepper, summer savory, or
sweet marjoram. Have the meat finely chopped, season with
pepper, salt^ and whichever herb is preferred. Beat the eggs
thoroughly, and add to the beef, when well mixed roll it up
closely, put into a dripping pan and bake nearly an hour. To
be eaten cold, cut in thin slices like tongue.

Cold veal is excellent cooked in this manner with the addi-
tion of breadcrumbs.

Clever Cooking

Brawn.

Take a pig's head and feet thoroughly washed and cleaned,
soak in salt and vaterforan hour, then put on to boil with about
a pound and a half of lean beef, cover it with water, and let it
boil gently for some hours, until the bones will come out quite
clean. Lift the meat into a hot pan and strain the liquid from
the bones. Season it well with salt and pepper. Cut the meat
into nice pieces and arrange it in a basin or mould, seasoning
as you put it in till the basin is 3 parts full, then' fill up with
the liquid.

JoMBALAYAH (A Creole dish).

Take the remains of any cold meat with scraps of chicken or
game, if you have any, mince it finely. Have ready some
boiled Carolina rice, and some tomatoes, either canned or fresh
ones. Stew the tomatoes in a saucepan till well cooked with a
little minced onion, then add the rice and minced meat, and
plenty of seasoning. Let these cook together a few minutes
and serve on a hot dish, or put in a baking dish, cover with
breadcrumbs, and brown in the oven. A la.-ge cup of tomatoes
the same of rice, and a cup and a half of minced meat makes
a good sized dish.

Dormers.

Chop cold beef very fine, and season it with pepper and salt,
then add some onion chopped very fine and fried previously,
also some rice boiled very dry. Mix all well together and make
into small rounds, flour them, and fry till brown. Serve with
nice hot gravy.

Savory Toast.

Take the yolk of one egg, and beat it well, pour into it,
stirring all the time, a dessertspoonful of Harvey or Worcester

For Careful Cooks. — Game, etc.

sauce, a teaspoonful of anchovy sauce, a piece of butter the
size of a walnut, a large tablespoonful of finely grated meat —
fowl, duck or veal (fowl being the best), a dash of red pepper,
salt and black pepper to taste, and a dash of nutmeg, mix it all
well together until it becomes a paste. Have ready some very
hot lightly done toast, spread the paste on it, and place it in
the oven for a few minutes, when the paste is lightly browned
it is done.

ROGNONS A LA BrOCHETTE.

Cut some mutton kidneys, open down the centre, do not
separate them \ peel, and pass a skewer across them to keep
them open, pepper, salt, and dip them into melted butter, broil
over a clear fire on both sides, doing the cut side first ; remove
the skewers \ have ready a little butter mixed with some chop-
ped parsley, salt, pepper, a little lemon juice and a dash of
nutmeg, put a small piece of this maitre d' hotel butter in the
hollow of each kidney, serve very hot.

VEGETi^BLES.

General Directions.
In order to boil vegetables of a good green color, take care
that the water boils when they are put in. Make them boil very
fast, do not cover but watch them, and if the water has not
slackened you may be sure they are done when they begin to
sink. All vegetables must be carefully cleaned from msects
.and well washed. Cauliflower should be soaked in salt and
water, head downwards, for an hour before cooking.

Never take hot water from the tap for cooking purposes, as

.there is great danger of lead poisoning by so doing.

Broiled Mushrooms.

Wipe the mushrooms, cut off a portion of the stalk and peel

the tops; broil them over a clear fire, turning them once, and

place them on a very hot dish, put a small piece of butter on

each mushroom, season with pepper, salt, and a litde lemon

juice.

Tomatoes.

Tomatoes may be stewed, and thickened with breadcrumbs,
or scalloped like oysters.

Tomatoes on Toast.

Take large ripe tomatoes, core and fill the cavity with a
forcemeat, bake in the oven and serve on toast.
To Boil Spanish Onions.

Take one weighing 3 lbs., put it on to boil without peeling
or trimming. Boil 3 hours, then strip and remove root and
stalk. Three or four of the skins are enough of the covering
to remove. Serve with white sauce.

Clever Cooking, etc.— Vegetables,

Baked Spanish Onion.
Put onions in a pan in oven and bake 4 hours. It will
blacken outside, which is of no consequence ; when they begin
to shnnk try with a knitting needle, and if quite tender strip
off the skni, add a little butter, pejiper and salt on top and set
into the oven again for a few minutes.

Cauliflower.

The leaves should be green mmu fresh, and the heads creamy
white.

Soak in cold salted water, top downwards, for one hour, to
cleanse it thoroughly. Cook in boiling salted water fifteen or
twenty minutes, or until tender. Serve in a shallow dish, and
cover with a cream sauce.

Spanish Potatoes.
Take some warm mashed potatoes, with a very little milk
and butter mixed in. Have ready a small quantity of dried
and finely rolled breadcrumbs, also in a separate dish a couple
of eggs well beaten. Form the potato into balls, or an oval
shape, with the hands, then dip them into the egg, and then in
the breadcrumbs. Place them in a pot of boiling rendered
beef suet, letting them remain until well browned. Then take
out and place for a i^w moments on a sieve before serving.

Potatoes.

Raw potatoes which are to be fried should be thinly sliced
and soaked in cold water to draw out all the starch, that they
may be crisp and not mealy.

Boiled potatoes. Select potatoes of uniform size. Wash
and scrub with a brush. Pare and soak in cold water Put
them m boiling salted water. Cook half an hour or until soft
Drain off every drop of the water. Place the kettle on the
back of the stove, keep hot until ready to serve.

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Scalloped Onions.
Boil 2 or 3 large onions (Spanish are best) till tender,
separate and put into a pi iding dish a layer of onion, sea-
soned with pepper and salt, cover with breadcrumbs ; add
another layer of onions, seasoning and breadcrumbs. Put a
few pieces of butter or suet dripping on top, and brown m the

oven.

Fried Artichokes.

Five or six artichokes, salt and water. Boil till tender and
fry in the following batter :

1/ lb of flour, a little salt, yolk of one egg, milk to make a
batter. Cut the artichokes in halves, dip in the batter and fry
in hot lard till brown.

Stewed Celery.

Put into boiling water (salted), and boil till tender. Serve
with white sauce.

Fried Parsnips.

Put parsnips in boiling water and cook till tender. Then
split them into slices, dip in egg and breadcrumbs, and fry
golden brown in hot lard.

I «

PTJDDiisras.

All boiled puddings should be put into boiling water, and
never allowed to stop simmering or they will become heavy.
They should be kept covered with the water. Steaming m a
steamer over boiling water is preferable to boiling, but the
same rule as to the water being kept at the boil applies to
steaming. All moulds or basins should be buttered. Pudding
cloths should be dipped in boiling water and dredged lightly
with flour.

Foamy Sauce for Puddings.

Whites of 2 eggs, i cup sugar, i cup boiling milk, juice of i
lemon. Beat the whites of the eggs till foamy, but not dry ;
add the sugar, beat well ; add the milk, and lemon juice.

Plum Pudding Sauce.

Add 10 4 ounces of melted butter or thick arrowroot, sugar
to taste, a little nutmeg and lemon peel grated. Add i wine-
glass of sherry, brandy or curacoa if liked.

Pudding Sauce.

A cup of sugar, and half a cup of butter, beaten together
till very light, then add one egg, but do not beat much after the
egg is in. Take off the teakettle cover, set the basin with the
sauce in, and let it stand till as thick as cream, stirring occa-
sionally. Add a glass of wine if approved.

Excellent Plum Pudding.

8 eggs, one pint of milk or cream, one half pound of flour,
and the same of breadcrumbs, one pound of chopped suet,
one of curn.nts, one of raisins, after they are stoned, one of

Clever Cooking

sugar, two ozs. candied orange peel and the same of citron.
Grate a nutmeg and mix all well together. This quamity makes
two puddin-rs. Boil in buttered moulds or tied in a cloth.
Time, five hours. Steaming is prcftMable to boiling if the pud-
dings are in basins. They will keep for weeks in a dry place,
and should then be steamed for two hours before they are
required.

Plain Plum Pudding.
Well mix a large breakfasicupful of breadcrumbs, the same
quantity of flour and finely chopped suet, 2 eggs, a cupful of
sugar, a little ginger, grated nutmeg and candied peel, }{ lb.
currants, i^ lb. of raisins, 2 tablespoonfuls of treacle made
warm in a little milk. Boil it four hours.

Plain Suet Pudding.

I cup of suet, 2 cups of flour, i cup of milk, a little salt, and
a teaspoonful of baking powder. Boil or steam 2 hours.

The baking powder may be omitted and 2 eggs used if de-
sired. Serve with jam or syrup.

Bread and Suet Pudt ing.

y2 a lb. of chopped suet ; ^ a lb. of breadc umbs, the
juice and grated rind of a lemon, ^ lb. of sugar, 2 eggs, mix
well together with a little milk, and boil or steam 2 hours. Any
sweet sauce.

Boiled Apple Pudding.

Make a suet paste according to the recipe given, butter a
basin, line it with paste, pare, < ore and cut into slices, apples
enough to fill your basin, add sugar, the grated rind and juice
of a lemon, or nutmeg (cinnamon if you prefer it). Cover with
crust ; pinch the edges together. Flour the cloth, place it over
the pudding and tie down, put it in a steamer or in fast boiling

For Careful Cooks — Puddings.

water and boil or steam at least 2 hours, more if the pudding
be large. Turn out of the basin and serve quickly with or
without sauce.

Blueberries, black currants or any fresh fruit, makes a deli-
cious boiled pudding. The former are improved by the addi-
tion of lemon juice.

Chocolate Pudding.
I stick cooking chocolate, i^ pint breadcrumbs, i small
cup sugar, 2 eggs, 1 pint milk. Grate the chocolate and stir
into the breadcrumbs, with the sugar, beat the eggs well, add
the milk, and stir all the ingredients well together. Pour into
a mould and steam for ^ to i hour. Serve with sauce as fol-
lows :

Sauce.

Into ^2 a pint of boihng water stir i dessertspoonful (or
more if desired) of grated chocolate, and i ttaspoonful (heap-
ing) of cornstarch (previously mixed with cold water) ; when
cooked, add a large wineglass of port wine. This pudding
should be eaten hot.

Chocolate Pudding No. 2.
Heat together 4 ozs. of butter and one 3^ pint of milk, when
it boils stir in 4 ozs. of grated chocolate and the same of
crumbled lady's fingers or sponge cake. Stir till it is thick,
then let it cool. When nearly cold stir in 3 ozs. of sugar
and a teaspoonful of vanilla, and then the yolks of 3 eggs, and
lastly the whites beaten to a froth, pour the mixture into a
plain, buttered mould, cover with buttered paper, and steam 2
hours. Serve with a sauce flavored with vanilla.

Lemon Pudding.
Juice and rind of two lemons, y^ lb. of breadcrumbs, ^^ lb.
sugar, 5 ounces butter, yolks of 5 eggs and whites of 2. Boil
or steam in a mould for 2 hours and a 'V^\l.

i i

Clever Cooking
Carrot Pudding.

I cup currants, i cup of raisins, i cup of breadcrumbs, i cup
of flour, Vz cup sugar, J^ cup grated carrot, J^ cup grated
potato, 2 teaspoonfuls baking powder. Boil or steam 3 hours.

Hard Times Pudding.

I cup suet, xVi cup flour (sifted), i cup treacle, i cup milk,
i>^ teaspoonful baking powder, ginger and nutmeg to taste.

Mix the baking powder in the flour, then add the suet, lastly
the treacle, milk and flavoring. Steam two hours and a half.

Fig Pudding.

■% lb. figs, y^ lb. breadcrumbs, ^/^ lb. sugar, ^ lb. suet, 3
eggs. Chop suet and figs, mix well together with the bread-
prumbs, beat the eggs thoroughly, add the sugar, stir themmto
the figs, suet and breadcrumbs, pour uito a mould and steam
for two hours.

Prune Pudding.

Make a small mould of lemon jelly. Boil large selected
prunes till tender, keeping skins unbroken. Drain and place
in glass dish. Break up the jelly all about them so that it will
have the appearance of being made together. Pile whipped
cream over prunes and jelly.

Cabinet Pudding.

5 oz. breadcrumbs, 4 eggs, i pint sweet milk, sugar and
currants, raisins. Scald the milk, pour over the breadcrumbs,
let it stand until you beat the eggs, add a little sugar and some
currants. Line a well buttered pudding dish with stoned raisins,
pour the pudding in, and steam one hour. Serve with sauce.

For Careful Cooks. — Puddings.

Cottage Pudding.

I cup of powdered sugar, i cup of sweet milk, i tablespoon-
ful of butter, 2 eggs beaten light, yolks and whites separately.
About 3 cups of flour, 2 teaspoonfuls baking powder (mix in
flour). Rub the butter into the sugar, add beaten yolks,
the milk, then the whites. Bake in a buttered mould. When
you can bring out the testing-straw clean from the middle of
the loaf, turn it out upon a dish. Serve with foamy sauce.

Iced Pudding.

I pint cream, 2 glasses sherry, as many crystallized fruits as
you like. Whip cream well, add sugar and wine, then freeze.

Walnut or Filbert Iced Pudding.

Make the cream given above. Pound walnuts or filberts*
after removing the skins, to a paste, add a little cream and 4
oz. sugar. Make a little thick custard flavored with lemon or
vanilla, and put to it the nut paste. Freeze ; line a plain mould
with he frozen plain cream, and fill in the centre with the
frozen nut cream. Cover tight. Pack in ice for 3 hours.

Prince Albert Pudding.

yl lb. butter, % lb. raisins stoned, }( lb. sugar, 2 eggs, %
lb. flour. Beat the butter and sugar to a cream, add the raisins,
and stir in the flour very lightly. Line your buttered mould
with strips of candied lemon peel, and steam one hour and a
half. Serve with sauce.

Madeira Pudding.

3 ozs. of flour, 2 ozs. of butter, 2 ozs. of sugar, ^ pint of
milk, I egg, i teaspoonful of baking powder in the flour. Beat
the butter and sugar to a cream, add the beaten egg, then the

ill
f 11

Clever Cooking

flour and milk. Flavor to your taste, and bake in email buttered
cups or moulds 20 minutes.

Turn out, garnish with apple jelly, and serve either with or
without sauce.

Delicate Pudding.

I cup of sugar, i cup of milk, i egg, i cup of raisins, butter
the size of an egg, i large teaspoonful baking powder. Flour «
to make the consistency of cake. Steam i hour. Any sauce
preferred.

Sponge Pudding.

I pint of milk, 2 ozs. of butter, 2 ozs. of sugar, 2 J^ ozs. of
flour, 2 eggs, whites and yolks beaten separately. Flavor with
vanilla or grated lemon peel.

Put the milk on the fire with the sugar and butter, let it come
to a boil. Have a little of the milk reserved to mix the
flour into a smooth paste, then stir in gradually the boiling
milk, and again set over the fire, stirring until it is a thick
smooth paste. Set off till a little cooled, and then add the
eggs, whites last. Pour into a dish and bake 20 minutes, set-
ting the pudding dish in a pan of hot water.

Bachelor's Pudding.

4 ozs, of grated bread, 4 ozs. of currants, 4 ozs, of apples, 2
ozs, of sugar, 2 eggs. A few drops of essence of lemon and a
Httle nutmeg. Mince the apple, add the currants, breadcrumbs
and sugar, whisk the eggs and beat with the other ingredients,
adding a spoonful of milk if not moist enough. When all is
thoroughly mixed, put the pudding in a buttered basin, tie over
with a cloth and steam or boil 3 hours. Sauce.

i I

For Careful Cooks, — Piiddiugs.
Salem Pudptng.

I cup of suet chopped fine, i cup of molasses, i cup of milk,
3j^ cups of flour, I cup of raisins (stoned), i cup of currants,
2 teaspoonfuls of baking powder, salt to taste. Steam 3 hours.
Sauce.

Tapioca and Pineapple Pudding.

Cut a little pineapple (say some slices left over) into small
pieces, and put in the bottom of your pudding dish. Have
some tapioca soaked and boiled, and pour over the pine apple.
i at with cream and sugar.

Tapioca Rouge.

Soak 4 tablespoonfuls of tapioca, and boil until thick and
clear. Stir into this while boiling a cup of red currant jelly,
when thoroughly blended put into a mould, to be eaten cold
with cream.

Delhi Pudding.

4 large apples, suet, 2 large tablespoonfuls sugar, 6 ozs. cur-
rants, flour, lemon peel, nutmeg. Core and cut the apples
into slices, put them into a saucepan with the sugar, a little
nutmeg, and a teaspoonful of finely chopped or grated lemon
peel. Stir them over the fire until soft. Make some suet paste,
roll it out to a proper thickness, spread the apples over the
paste, sprinkle over the currants, roll the pudding up, closing
the ends properly, and steam or boil for two hours.

Snowdon Pudding.

Mix together a cupful each of chopped suet, breadcrumbs
and sifted sugar ; add two eggs and the grated rind and juice
of a lemon, if not moist enough a wineglass of milk. Steam
in a mould (which may be lined with raisins) 4 hours. Serve
with any sauce you like.

lii

Clever Cooking
Chancellor's Pudding.

i \

.; 5

■f *

!l I

Butter a mould and line it with stoned raisins, cherries or
any dried fruit over the bottom and sides. Fill it nearly full
with layers of sponge cake and maccaroons. Pour over all a
good custard, flavored with vanilla. This should be cold when
poured in. Steam an hour and a quarter, and serve with
sauce.

Baked Indian Pudding.

I quart milk heated, 7 tablespoonfuls Indian meal, \ cup
molasses and \ cup sugar, butter size of an egg, and 2 eggs.
Beat well together with some raisins and a little cinnamon,
then pour heated milk into it, set into oven until it bubbles,
stirring occasionally. Take it out and beat every lump out,
adding i pint cold milk; put in pudding dish, and bake i hour
in a rather slow oven.

Delmonico Pudding.

1 pint of milk, 2 tablespoonfuls cornstarch, 2 eggs, 2 table-
spoonfuls white sugar. Beat the whites and 3'olks of the eggs
separately, add the sugar to the yolks, mix the cornstarch with
a little of the milk cold, and put the rest on to boil ; when
almost boiling add "the eggs, sugar and cornstarch, let it boil 3
minutes, put into the oven in a well buttered dish and bake a
light brown. Beat the whites to a stiff froth, add two table-
spoonfuls of sugar, put on to the pudding and return to the
oven to brown. This pudding is excellent cold.

Mysterious Pudding.

2 eggs, their weight in flour, butter and moist sugar. Beat
the whites and yolks separately. Mix these ingredients well
together ; the butter and sugar first, then the yolks, the whites

?! i

For Car ef til Cooks, — Creams'.

last. Then add a small teaspoonful of carbonate of soda or
baking powder, and a large dessertspoonful of orange marma-
lade. Pour the mixture into a buttered mould or basin, which
it will about two-thirds fill as it rises quickly. Steam over
boilifig water for an hour and a quarter. Everything depends
on the cooking. Serve with pudding sauce or a custard.

Fig Mould.

2 lbs. of figs, I large cup su,u;ar, i^ pint of water, ' small
box of gelatine, i coffee cup sherry. Stew the figs and sugar
in the water for i hour, add the gelatine and sherry, pour into
a mould. Should be eaten cold with cream, plain or whipped.

Mould of Apple Jelly.

Peel and cut up i lb. finely flavored apples (weighed after
they are peeled), put them in a pan with 3 oz. of sugar, ^ a pint
of water, and the grated rind and juice of one lemon. When
cooked to a pulp, pass through a strainer and stir in r ounce
of gelatine dissolved in a gill of water. Color half the apple
with cochineal, and fill a mould with alternate rows of colored
and uncolored apple ; when cold turn out and serve with half
a pint of cream whipped solid.

To Whip Cream.

If in perfect condition cream will whip as solid as white of
egg, and leave no liquid in the bowl, cream for whipping should
be 24 hours old in warm weather and 36 in cold ; it should also
be thoroughly chilled ; if the day be warm set it on ice while
whipping. Put in the whip and do not lift the froth off as it
rises, it is quite unnecessary if the bowl you use is large enough.
As you see it thicken, which will be after steady beating for
five or six minutes, keep on just as you would for white of
egg. If it is slow in whipping leave the beater in the bowl and
set it on the ice until very cold again.

ri,

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Ckver Cooking
Orange Charlotte.

Vz box gelatine, x^ cup cold water, y, cup boiling water, i

cup sugar, ju.ce of i lemon, i cuporange ji.ice and pulp, whites

of 3 eggs. Luie a mould or bowl with lady's fingers or slices

of oran.e. Soak gelatine in cold water till soft, pour on boil-

ing wat.r, add sugar and lemon juice. Strain and add the

orange ju.ce and pulp with a little grated rind. Cool in a pan

o ice water. Beat whites of eggs stiff, and when orange jelly

begins to harden beat it till light, and add beaten whites, and

bea together t.ll sfff enough to drop. This can be made with

apple pulp instead of orange.

Velvet Cream.

X box gelatine % cup cold water, r pt. cream, ^ cup sugar,
I teaspooniul van.lla. Soak gelatine in cold water till soft, cWl
cream on ,ce, and whip till you have 3 pts. froth. Boi any
reminder (or .f there should be none, use a cupof milk) whh
St" Zl-;", ; '" ''■ "'"^ '^'"'^^ ^'- -''^-d gelatine,
wme ,f hked, or flavour wuh . tablespoonfuls melted chocolate.
Place the pan to cool, stir occ. .ionally, and when cold and thick
st.r n. wh.ppecl cream lightly, when nearly stiff enough to d op
pourmtoan oded mould. Red bananas may be sliced and
the mould lined with them for variety.

Ginger Cream.

eJ^'ltiMn'"."!!; ^"'P™"'' ' °^--far, and yolks of 3
egg,. St,r m a double boiler till thick, let it cool, add i cup
syrup from preserved ginger, and a oz. ginger cut up add J
o. gelat,„e melted in as little water as possible. Ust of a1

For Careful Cooks. — Creams.
Charlotte Russe.

I oz. isinglass to a quart of good cream, sweeten to taste*
juice of two lemons, very little sherry to flavor. Whisk all
together in a cold place until quite thick, put it into a shape
and turn out just before serving. Dissolve the isinglass in a
little water, and let it be cold before putting it amongst the
cream. Stick your shape round with lady's fingers before
putting in the whisked cream.

Charlotte Russe.

Dissolve >< box gelatine in a coffee cup of new milk. Set on
back part of stove, when all dissolved add coffee cup of sugar,
I pint creani; i dessertspoonful vanilla, set away to cool ;
before it gets too stiff, add whites of seven eggs beaten to a
stiff froth. Line the dish with sponge cakes and heap up with
the cream.

Coffee Jelly.

I pint strong coffee, i cup sugar, \ box gelatine soaked in a
cup of water, boil up once and strain into a mould. Serve with
whipped cream.

Ice Cream.

To I qt. milk, the yolks of 2 eggs, i cup of sugar, i dessert-
spoonful of arrowroot, scald till it thickens, then cool, add i
pint whipped cream and the whites of the eggs beaten to a stiff
froth, flavor to taste, color with cochineal. It requires to be
very sweet and strong of the flavoring, as it loses much of the
strength by freezing.

Stone Cream.

I oz. isinglass, i pint milk or cream, greengage or other
jam. Put a thick layer of greengage or any other jam into the

Clever Cooking

boiiom of a glass dish, boil ,l,e isinglass in the milk, sweeten

roiir„r;e,;r d- ,r • ^-^ '-'- ^-'^ -^^ '^ "^" "^

Tapioca Cream.

^tablespoonfuls tapioca, , .,aart milk, 4 eggs, sugar, and a

mle salt. Soak the tap.oca .n a little water for two hours put

the milk to bo,I, stir in the mpioea, sugar and a little 'ri , w'en

nearly bo.hng st,r m the yolks of the eggs, when as thick as

bo.led custard remove from the fire, have the white of , he

vami la To be eaten cold. A teaspoonful of cornstarch can be
added .f the custard is not thick en ough.

Calf's Feet Jellv.
J calfs feet, J lb. sugar, J pint sherrv, , glass branriv , „„

he . calf s feet, add the sugar, sherry, brandy, shells andww;"
of the eggs, rmd and juice of the lemons and ,1,. ,-.• ,
Stir all well together beforeplacing the ^r on he fire ;":^m:r

he m,x.ure gently X of an hour, but do no. stir it after ™"^
to w.,rm. 1 hrow „, small teacup of cold water, boil for TnZ

the fire. Dip the jelly bag mto hot water, ring it quite dry tie

1 r ^h'°If:e-'^''"""V•'■^^•^"^^^"■■"^''f-''^

to boif ihe i n 7^," "'^'^'^ ""'>■ "h™ "•= ■»!«"= begins
to bo,l, the jelly will be found clearer and firmer.

Lemon Sponge.

; "'■ ^'^^''"'l ■» ^8S=. ' lemons, 2 cups sugar, r cup cold
water, .cups boiling water. Soak the gelattae i^ the cold
water, and pour the boiling water on to it, Lt the whit s of the
esgs with the sugar and the juice of the lemons ; when the gel

For Careful Cooks.— Creams. 49

atine is cooled, beat all well together ; the gelatine can be
whipped until frothy before adding the eggs and sugar, pour
into a mould slightly oiled with olive oil.

For the custard take one pint of milk, the yolks of the 4 eggs,
sugar to taste.

Frozen Cream.

I cocoanut grated, mix with it an ounce of sugar ; melt in a
very little water ^ of an ounce of gelatine, whip the whites of
3 eggs, mix them with the yolks in J a pint of milk, stir over
the fire until the custard thickens, sweeten with six tablespoon-
fuls of sugar. Stir the gelatine with a full yi pint of grated
cocoanut and the cocoanut milk into the custard. Then stir
y2 a pint of cream whipped solid into the custard ; when the
latter is cold, but before it seis, add a little vanilla, mould and
set on ice.

Potato Flour Cream.

I pt. of milk, 2 tablespoonfuls of sifted sugar, 3 eggs, i
tablespoonful of potato flour, a little rose or orange water. Put
half the milk with the sugar on the fire, stir the rest of the milk
into the yolks of the eggs and the flour, pour it into the boiling
milk, and let it boil up two or three times, stirring continually.
Take it off" the fire, stir in lightly the whites of the eggs whipped
to a stiff* froth, add the flavoring, and put in a glass dish, orna-
ment with little pieces of red currant jelly. This is an elegant
and delicious dish.

Burnt Cream.

From one quart of milk take enough to blend thoroughly ^^
of a cup of flour, let the remainder of the milk come to a boil,
and then pour it on the flour, stirring it well, when smooth turn
it back into the saucepan, and let it boil until it thickens.

r li

Clever Cooking

Meantime m another pot (an iron one- is best) let one cup
brown sugar melt and brown, letting it burn according to taste,
into this pour the boiling milk and flour, and let all boil well up
together. Then pour into a mould. When cold serve with
cream, or with whipped cream round it.

GiNCxER Water Ice.

6oz. preserved ginger, 8 or lo lemons, whites of 4 eggs,
sugar, water. Free the ginger from fibre, pound it, pare the
lemons very thinly, put the peel of three into a jug with ij lb.
of white sugar, squeeze and strain the juice from the lemons,
add 2 quarts of boiling water, and when cold stir in the ginger
and some meringue paste made with the whites of the eggs.

! '5

Lemon Water Ice.

6 cups of water, juice of 6 lemons, 3 cups of sugar, whites of
5 eggs, well beaten with some of the sugar. Beat well together
and freeze.

Trifle.

X lb. maccaroons, y^ lb. ratafias, 2 doz. lady's fingers, 5^ pot
of strawberry jam, i pint of custard, whites of the eggs xV.
02. pounded sugar, y, pint of sherry, 6 sponge cakes, oneoz.
almonds, spread the jam on 12 biscuits, press the other twelve
on them, line a large round glass dish with them and pour over
the sherry. Let them soak two hours, arrange the maccaroons
and ratafias over them, and the sponge cakes thickly stuck with
blanched and sliced almonds. Pour over the custard and add
a whip made of the whites of the eggs and the sugar.

For Careful Books. — Creams.
Cranberry Shape.

Boil some cranberries in water till n liiced to a pulp. Take
a plain mould or basin, cut a slice of bread a ]^ of an inch
thick and evenly butter it, lay it in the bottom of your mould,
cut strips of buttered bread like lady's fingers and arrang- them
closely round the sides of the mould. Then mash your stewed
cranberries through a colander into the mould till full, cover
with a lice of buttered bread, butter side down, when thor-
oughly cold it should turn out quite solid. Serve with a garnish
of whipped cream, or with plain cream. A quart of cranbe ries
is sufficient for a pint mould.

Pineapple Ice.

I pineapple grated, the juice of 2 oranges, i qt. of water, i
lb. of sugar, i^; box of gelatiae, essence of vanilla. Freeze.

Svk'EET Omelet (Macaroon).

Pound 2 or 3 macaroons, and beat them into the whisked
yolks and whites of 3 eggs, add :,ugar to taste and a little
al mond flavoring. Make the omelet as in the preceding recipe,
sprinkle with sugar, and serve.

ill

Apple Fritters.

Peel and cut apples into slices without dividing them, and
stamp out the core with a cutter. Then put into the following
batter : Beat whites and yolks of 2 eggs separately, put \ lb.
flour into a basin, m It and stir into the flour i^ oz. butter,
add a little salt, the yolks of the eggs, and enough warm milk
to make it firm enough to drop from the spoon. Rub out the
lumps and add whites of the eggs. Fry in boihng lard, and
when nicely browned lay them on a piece of blotting paper to

Clever Cooking

absorl) the greasy moisture. The flavor of the fritters is much
improved by soaking the pieces of apple in a little wine mixed
with sugar and lemon juice an hour before cooking.

Pancakes.

To make four or five pancakes, take 2 eggs, beat whites and
yolks separately. Tut yolks into a basin with % saltspoon
salt, and 2 oz. flour and a little warm milk, beat well, and add
the remainder of the milk and whites of eggs. The batter
should be the consistency of thick cream. Have the frying
pan very hot, put in a small piece of butter and fry a light
brown. Roll and serve with powdered sugar and a cut lemon.
Send quickly to table.

BeIGNET SoUFFLfe.

Put I pint of milk in a saucepan with a few grains of salt, and
a piece of butter the size of an egg, 2 ozs. of sugar, r,.jme
grated lemon peel, and 3 ozs. of flour wet with a little of tliC
milk when cold and stirred in when it boils, to form a thick
paste. Then add the lightly beaten yolks and whites of 2 eggs.
Let it stand 2 or 3 hours, and then fry in pieces the size of a
walnut dropped into hot lard. Serve with powdered sugar
over, and sliced lemon.

Cheese Fritters.

2 tablespoon fuls grated cheese, i teaspoonful flour, a little
cayenne and salt, whites of 2 eggs. Whisk the whites of the
eggs to a froth, mix the ingredients all well together and drop
into boiling lard, a teaspoonful to each fritter.

For Careful Cooks — Pastry. 53

Potatoes a la Provencale.

Mash and pass through a sieve 2 lbs. potatoes, season with
salt and pepper. Gratf; 2 oz. of Gruy^re, or any good clieese,
pound with enough 'jutu:; to make a paste ; add a gill of milk
and a teaspoonfu) ofchoppd parsley. Put into a dish, add
the potato, mix well, • lould ;;).toa pyramid and brown slightly
in the oven. A das) .f ra;- cnne may be added.

Toasted Cheese or Wli-sh Rabbit.

Cut bread into slices i^ inch thick ; pare off the crust, toast
slightly and spread with butter. Melt on a plate or over steam
some good rich cheese, add a small quantity of mixed mustard,
season with pepper. When well melted, spread over the top
of the toast and put in oven for 2 minutes and serve imme-
diately.

Tomatoes and Macaroni (Neapolitan).

Take yl lb. of macaroni and boil in salted water till tendei,
cut in nice lengths and put in a dish -.' '• a piece of butter.
Have ready some stewed tomato and pour it boiling hot on
the macaroni, and serve with a plate of grated cheese. A good
Lenten dish.

Pastry .

In all sorts of pastry it must be remembered that the hand-
ling is of the greatest importance, and that however correct the
proportions may be, the paste cannot succeed unless it is lightly
handled. The temperature of the o^en is also most important.
It should be hot enough to bake the paste without burning it.
If put into a slow oven it will become sodden -Tid not rise. It
is a good plan to put a bit of paste in the ovci^ and try it, to as-

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ill

certain the degree of heat. If it puffs up and becomes light and
flaky, the cook may be sure of success.

Suet should be well chopped and free from skin ; it should be
dredged with flour to keep it from getting into lumps.

Clarified beef dripping if free from any burnt flavor, such as
the skimmings of the water in which a beef shank has been
boiled, and which is principally suet and marrow, makes very
good plain paste either alone or with butter.

Paste should be made in a cool place, and is better if put on
ice for a time before it is used. In winter it may be kept in a
cold place and used as required.

To Make Puff Paste.

It should be made in a cool place, and in warm weather with
iced water. Weigh one pound of sifted flour, and one lb. of
butter, or half butter and half lard, and about ^ a pint of
water.

Put the flour on the board or in a bowl,and mix it into a smooth
paste with the water, using a knife to mix it with ; do not have
it too moist. Roll out to the thickness of about an inch.
Divide the butter into 4 or 6 pieces. Take a piece of butter,
break it into bits and spread evenly over your paste, dredge a
little flour over it, fold it into four, and roll out again. Repeat
the rolling and buttering till all i'^ in ; a little flour dredged over
the board and rolling pin will keep them from getting sticky.
Handle the paste as lightly a^ possible, and roll lightly. Paste
is better for standing two or three hours on the ice or in a
very cold place before being used. Bake in a quick oven.
Much depends c i the baking.

Plain Crust for Family Use.

To every lb. of flour allow 6 oz. of clarified beef dripping,
and 2 of butter, abou" t a pint of water. Divide the butter

For Careful Cooks.— Pastry, 5 5

and dripping into 4 pieces, mix your flour with water and then
roll four times, putting in a piece of dripping or butter at each
time. If this paste is made with really good dripping and
lightly handled, it will be found very good, for meat pies espe-
cially.

Suet Crust,

To every lb. of flour, 6 ozs. of beef suet finely minced,^ a
pint of water ; see that the suet is free from bits of skin an
strings ; rub it well into the flour ; work the whole to a smooth
paste with the water, roll out and it is ready for use. If re-
quired richer, put y^ a lb. of suet to the same quantity of
flour. This paste is excellent for boiled apple or beefsteak
puddings.

Crust for Raised Pork Pies.

To 4^ lbs. of flour, put \\ lb. of lard and butter, melt
this over the fire in i pint of boiling milk. While hot mix the
flour into a stiff paste with the yolks of 4 eggs and the milk,
work the whole well till the paste is perfectly smooth. Then,
when nearly cold, take a lump of paste according to the size
of the pie you wish to make, mould it to the shape of a sugar
loaf. Flatten the sides with the palms of your hands ; press
the knuckles of the left hand into the top of the lump, and
with the right work the edges up the back of the hand, which is
shifted round and round till the paste forms a round case with
upright sides and flat bottom. Avoid pressing it into holes or
thin places. Fill it with poik cut into small pieces and highly
seasoned with pepper and salt. There should be a fair dis-
tribution of fat and lean. Cover with a circle of paste, egg the
edges, and ornament to taste, making a hole in the centre.
Bake from 2 to 3 hours or more if large, in a well heated oven.

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When the pies are baked and cool, pour in some good stock
that will jelly through a funnel. Brush the pies over with
yolk of egg.

Apple Tart.

Pare, core, and quarter the apples, and fill a pie dish ; put
over them a tablespoonful of sugar, a little grated lemon peel,
cloves or nutmeg as preferred, add a spoonful or two of water'
cover with crust and bake, or stew your apples first, then cover
with paste and bake. With the latter method your paste is
more certain to be light.

Mince Pies.

Mince pies are made in small pattypans, which are lined
with puff paste, filled with mince meat, and then covered with
more paste and baked a delicate brown.

Prune Pie.

Line a dish with a strip of puff paste round the sides, put in
prunes stewed and stoned and flavored with the juice of a
lemon. Cover with the whites of 2 eggs and 2 tablespoonfuls
of sugar beaten to a stiff froth, and lightly browned in the oven.

Delicious Lemon Pies.

2 lemons, juice and grated peel, 2\ cups of sugar, 3 table-
spoonfuls of cornstarch, 2 cups of boiling water, 2 eggs, and
butter the size of an egg. Wet the cornstarch with a very little
cold vnter, and pour to it the boiling water, stir well, and boil
thick, add the lemons and sugar as well as the butter to the
hot cornstarch. Cool a little and add the yolks of the eggs well
beaten. Stir the mixture well and put it in your plates which
should be ready lined with paste. Bake in a quick oven till the

For Careful Cooks. — Pastry. 57

paste is done. Have your whites well whisked with half a cup
of white sugar, and put it over the r'>s. T us quantity makes
2 pies. The icing should be lightly browned in the oven.

Mince Pie Meat.

Boil a neat's tongue tender, peel, and chop it fine. To i lb.
tongue put 2 lbs. suet chopped very fine, mix them together,
put in 2 lbs. currants, i lb. raisins stoned and chopped, mace,
cloves and cinnamon pounded, i nutmeg,6 good apples chopped
fine, the peel of a Urge lemon grated, y^ lb. sugar, a little salt,
X pint of sack or sack and brandy mixed, }{ lb. of candied
fruit chopped ; when you make your pies put the squeeze of a
lemon in each, a bit of candied fruit in each will also improve.

N.B.— The above lecipe was given to my mother by Lady
Nelson and Bront6, wife of the hero of Trafalgar.

L. A. H.

Mincemeat with Meat.

2 lbs. raisins, i small nutmeg, 3 lbs. currants, J pint of
brandy, i^lb. lean beef, 2 qts. apples, 3 lbs. beef suet, 2 lemons,
nnd and juice, 2 lbs. moist sugar, ^ lb. mixed candied peel.
Stone and cut the raisins, wash and pick currants free from
stalks and dirt, chop the suet and meat very fine. Grate the
nutmeg and mince the apples, lemon vind and mixed peel. Mix
all well together, adding brandy when all ingredients are well
blended. Press into a jar, carefully excluding the air, and keep
for a fortnight before using.

Mince Meat.

Take three pounds of suet, finely chopped and sifted, two
pounds o: currants, three pounds of raisins, and one pound
of apples all chopped very small, three pounds of moist sugar,

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three-quarters of a pint of red and white wine, mixed, a glass of
brandy, the peel of two small lemons, the juice of one, two
ounces of candied peel, cut. Mix all together with a quarter
of an ounce of cinnamon, a quarter of an ounce of mace, and
one small nutmeg, all finely powdered. Keep it in a close
covered jar, and if kept a twelvemonth, it may require the ad-
dition of a little more wine. Cider may be substituted for the
wine, and more lemon juice added if desired.

Friars Eggs.

I cup lean cooked ham chopped fine, six hard boiled eggs.
Cook one third of a cup stale breadcrumbs in one third of a
cup of milk to a smooth paste. Mix it witli the ham, add half
a teaspoonful made mustard, half a saltspoon of cayenne, and
one raw egg. Mix well, remove the shells from eggs and cover
with mixture. Fry in hot fat till brown. Drain and serve hot
or cold for lunch parties or picnics. Cut them into halves
lengthwise, and arrange each half on a bed of parsley.

To Pickle Eggs for Winter Use.

}i lb. lime, 2 lbs. salt, i pail of water. Pour the water on
the lime and let it stand an hour or two, then add the salt,
pack the eggs in a stone jar, and pour the pickle ov^r them.

Omelette.

4 eggs, I cup milk, pepper, salt, i teaspoonful butter, i table-
spoonful flour. Beat the whites and yolks of the eggs separ-
ately. Put the milk on to boil, blend the flour with a very
little milk, then having seasoned the boiling milk with pepper
and salt, pour it on the blended flour, and return all to boil for
2 or 3 minutes ; take off" the fire and cool a little before adding

For Careful Cooks. — Eggs.

the eggs, yolks first, then the whites, pour into a buttered pan
to bake for about 20 minutes. This is excellent with cold meat
and may have any addition liked, such as minced ham, tomato
sauce or a Httle finely minced parsley.

Curried Eggs.

6 hard boiled eggs, 2 teaspoonfuls of curry powder, i pint
of stock. Mix the curry powder with a little of tlie stock, add
the rest, and stew till reduced half. Thicken with flour and
butter ; slice the eggs, put them into the gravy, let it simmer
five minutes, and serve very hot.

Baked Eggs.

Butter a dish with y^ an oz. of butter, make it hot, break
your eggs into a saucer first, then slide them on to your hot
dish, sprinkle with pepper and salt, put another \ oz. of butter
over them. Set the dish in the oven and let it remain till the
whites become set, but not hard. Serve immediately, setting
the hot dish on to a cool one. 3 minutes will cook them.
Garnish with parsley.

Plain Omelet.

Beat up 3 or 4 eggs with one dessertspoonful of minced
parsley, and pepper and salt to taste. Put a piece of butter
the size of an egg into a frying pan, as soon as it is melted, pour
in the omelet mixture, anc' I.olding the handle of the pan witn
one hand, stir the omelet with the other \ means of a spoon.
The moment it begins to set cease stirring, but keep on shak-
ing the pan for a minute or so ; then with a long knife double
up the omelet and keep shaking the pan till the under side has
become a golden color. Turn over on a hot dish and serve.

The omelet may be varied in flavor by adding a little rainced
onion, or a tablespoonful of tomato.

C^iver Cooking
Bread.

Have some flour sifted into yoi^- mixing dl^h, take ij pint
of vv2mn water, put into it a small lablespoonful of salt nnd
some ntashed potato (if you have it). Make a hole in your
flour, ;,iir in gendy the waier, potatoes and salt, and lasHy jg a
cak.. of conipres«!ed yeast which has been dissolved in a very
little lukewarm riter, L'^at the sponge well for a few minutes,
then cover and set in a v.'rm place until morning, when add
a ^ pmt of warnj w,a cr and sufficient flour to make a soft
dciugh, let it ^^^e until noon, or until light and spongy. Make
into loaves, and set to rise in the baking pan for an hour ['■fore
putting in the oven. Care must be taken not to knead ir. too
much flour, only enough to keep from sticking to the board
while moulding the loaves. The bread will require to bake
about I hour.

Jean's Bread.

ij cup of boiling water, i^ cup of milk, i J cup yeast, butter
the size of an egg, a little salt and sugar. Beat these ingre-
dients well together, adding the yeast last, knead in flour suffi-
cient to make a soft dough, let it stand all night, and in the
morning make into three loaves. Let it rise two or three hours,
and bake in a moderate oven about an hour.

I ■'

I I

Graham Bread.

I pint milk, scalded and cooled, 2 tablespoonfuk sugar
teaspoonful salt, J of compressed yeast cake, 2 cups w
flour, and 3 cups sifted Graham flour. Mix in the order f '--
into a dough ; let it rise ti ■ i -ht, then knead and sha,
loaves ; let it rise again, a. .. Dake. Always sift Gral ? Jour,
using a coarse sieve.

a
to

For Careful Cooks. — Bread,
Rich Brov/n Bread.

4 cups of cornmeal, 2 cups Graham or other flour, 3 cups
sweet milk, 2 cups sour milk, i cup molasses, i teaspoonful
salt, 2 heaping teaspoonfuls soda. Mix well together, and pour
into a three quart basin, and steam steadily for two hours and
a half.

Milk Bread.

I pint milk scalded and cool, i tablespoonful butter melted
in the hot milk, i tablespoonful sugar, i teaspoonful salt, \ cup
yeast, 6 or 7 cups flour. Measure the milk after scalding and
put it in the mixing bowl, add butter, sugar and salt; when
cool add yeast, then stir in flour, adding it gradually after the
first five cups are in, that it may not be too stiff, use just
enough to knead it, knead till smooth and elastic. Cover, let
it rise till light, cut it down, divide into four parts ; shape into
loaves or biscuits. Let it rise again in the pans. Bake forty or
fifty minutes.

Water Bread.

I tablespoonful butter, i tablespoonful sugar, i teaspoonful
salt, \ yeast cake, i pint water, about 2 quarts flour.

Put butter, sugar and salt in the mixing bowl, add one-fourth
cup boiling water to dissolve them ; then add enough more
lukewarm water to make a pint in all, half a cup yeast and
three and a half or four cups of flour, enough to make a batter
that will drop, not pour from a spoon. Give it a vigorous
beating ; cover and let it rise over night. This soft mixture
is called a sponge. In the morning add flour enough to make
it stiff" enough to knead. Knead half an hour. Cover, let it
rise in bowl till noon, or till light and spongy ; then shape it
into rolls and loaves, bake as usual.

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Sally Lunn.
I quart flour, butter size of an egg, 3 tablespoonfuls sugar,
2 eggs, 3 teaspoonfuls baking powder, a little salt, 2 cupsm.lk.
Mix sugar, baking powder and flour together, add milk, then
eggs, stir well and bake in square pans.

Cream Gems.

I cup sweet cream, i cup flour, 2 eggs, i teaspoonful baking
powder.

Potato Scones.

Mash eight boiled potatoes while they are hot, mix with two
ounces of sugar, dissolve half a yeast cake in half a pmt of
warm milk ; beat together, then mix with flour enough to make
a soft dough, let it rise; flour a board and roil out half an
inch thick ; cut into squares, and bake.

Potato Rolls.

Take 4 large potatoes, boil, until quite soft, in a small sauce-
pan of water, then mash them well in this water. Take 2 large
cups of flour and three tablespoonfuls of yeast, or a small half
yeast cake, and a Uttle salt ; knead all to a thick batter about
3 o'clock, and at 9 knead in a little more flour, and set m a
warm place until morning. First thing in the morning knead
into the dough % cup of sugar, and a little shortening, together
with a very little more flour, let it rise a couple of hours, then
make into rolls, allowing an hour for them to rise after they are
in the pans. Keep the dough nice and spongy, not too stiff
with flour. When nearly baked wash over with a little milk
to make them a nice brown.

For Careful Gooks. — Bread.
Light Buns.

I lb. flour sifted, 2 oz. butter, 2 oz. loaf sugar, }^ Ih. cur-
rants or raisins, i pint cold new milk, i egg, y'z teaspoonful
tartaric acid, yi teaspoonful soda. Rub the tartaric acid, soda
and flour all together, work the butter into the flour, add the
sugar, currants and some caraway seeds if liked. Mix well,
pour in the milk and egg well beaten, mix quickly, and set the
buns on baking tins with a fork, bake about 20 minutes ; can
be baked as one cake, it will then take i yi hour.

Potato Yeast.

Grate 6 large potatoes, add i cup of sugar and half a > up of
salt, pour in boiling water and stir well, let it simmer until
quite thick, when lukewarm add one cup and a half of pota
yeast, or nearly a cup of hop yeast, if these are not to be
had, a cake of Fleischman's.

Regina Buns.

2 oz. white sugar, i egg, i\ oz. ground rice, 2 oz. butter, li
oz. currants, a few thin slices of candied peel, flour. Whisk
the egg, stir in the sugar, beat them well together, beat the
butler to a cream, put into it the rice, currants, canu ^ [>* si,
egg and sugar, and as much flour as will make it consistent
enough to roll into 7 or 8 balls, put these on a buttered tin, and
bake from 5^ to ^ of an hour. 1 he oven should be brisk, and
they should not stand, or they will become heavy.

Table of Proportions.

I scant measure of liquid to 3 full measures of flour for
bread^ ^ cup of yeast, or ^ of compressed yeast cake to one

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pint of liquid, 1 even leaspoonful of soHn ^nri - full teaspoon-
fuls of cream tartar to i quart of Aom., 1 teaspoonful /salito
1 quart of soup stock, i saltspoonfui of white pepper to i
quart of soup stock.

Table of Weights and Measures.

4 ta blospoonfuls of liquid = i wine glass or yi gill or li cup.

2 gills =1 cup or yd pint.

4 cups of liquid =1 quart.

4 cups of flour =1 pound or i quart.

^ cup or butter =1^ nouni.

2 cups of granulated sugar =^1 pound.

1 round tablespoonful of butter = i ounce.

Butter the size of an egg = 2 oui.ces or ]{, cup.

I tlask of olive oil = lyi cup or 20 tablespoonfuls.

General Diki-ctions.

Before proceeding to make your ca'e, ascertain just what
things you require, i wci"U your [uantitics ready. Put
the baking powder into the flour, and have the eggs broken
and the whites and yolks beaten separately. The butter and
sugar are generally bcu.en logether til' -reamy, fc all cakes.

Fruit should be prepared by stoning the rai'^ins (after boil-
ing water has been poured over them) a^*^, eighing them after
they are stoned. Currants shoi. ' be v ished, picked over,
and carefully dried, candied pe- rt ito strips, and flour
sifted. For fruit cakes mLx the \, , per .i. antities of fruit and
spice with the flour in a large basin, before proceeding t beat
your butter and sugar, which can be done either with a spoo"
(wooden) or your hand. Fruit cakes require a slow oven
and long cooking. By using a clean straw you can ascertain
when they are done by the straw coming out clean and dry.
Cake pans should be lined with buttered paper.

For Careful Cooks. — Cakes,
Plain Frosting,

Beat the white of one egg very stiff, then add one scant cup
of powdered sugar, flavor with vanilla. Beat all together
five minutes.

Golden Frosting.

Beat the yolks of eggs and stir in powdered sugar till stiff
enough to spread, not to run. Flavor with vanilla.

Rich Fruit Cake.

I lb. sugar, i lb. butter, i lb. flour, 2 lbs. of currants, 2 lbs.
of raisins, i lb. of sliced citron peel, 10 eggs, i lb. blanched'
almonds, ^ cup of molasses, i wini glass of brandy, i tea-
spoonful ground cloves, 2 of allspice, 2 of cinnamon, 2 of

itmeg.

Wash and pick the currants, stone the raisins, and mix them^
with the spices into the flour in a separate dish. Beat the
butter and sugar to a cream,add the eggs well beaten separately,,
then the dry ingredients by degrees, alternately with the
molasses and spirit Bake in a slow oven frora 2 to 3 hours
or more, according to the size of your cakes. The p r "s should
be lined with buttered paper, and a sheet of w ';e paper kept
ready to cover them should they brown too quickly. When
a stravvwill come out clean they are done.

Plain Fruit Cake.

4 eggs, 2 cups c " sugar, i cup of butter, y^ cup of milk,
2j^ cups of raisins, stoned, 4 cups of flour, 2]/^ teaspoonfuls
baking powder. Bake in a slow oven, till a straw will come
out clean and dry. Will keep well.

ill

Clever Cooking
Fruit Cakk.

Two teaspoonfuls of Cook's Friend baking powder, one and
a half pound flour, one and a half pound raisins, one pound
currants, half pound candied peel, one pound sugar (moist),
one pound butter, ten egg^ and spice to taste. Beat the sugar
and butter to a cream, then break in two eggs at a time and
beat well until the eggs are in ; have the currants, spice, flour
and peel ready mixed in a bowl and stir in, after the eggs are
thoroughly beaten, into the butter and sugar, pour in well
buttered pans, and bake in not too quick an oven. This
quantity makes two good sized cakes. It is a good plan to
line the tins with coarse paste and then with buttered paper.

Spice Cake.

One pound flour, three quarters pound sugar, half pound
butter, four eggs, one cup sour milk, one wineglass brandy,
half teaspoonful each nutmeg, mace, cloves and cinnamon.

Chocolate Cake.

I cup of butter, 2 cups of sugar, i cup of milk, 4 eggs beaten
separately, 2 teaspoonfuls of baking powder mixed in the flour,
about 3 cups of flour or enough to make a batter. Beat well
and bake in layers. Put chocolate mixture between and over
the cakes. Half these proportions makes a good sized cake.

Chocolate Mixture.

5 tablespoonfuls of grated chocolate with enough milk to
rub it smooth, i cup of sugar, x egg well beaten, stir over the
fire till mixed. Flavor with vanilla.

■]tf''

For Careful Cooks. — Cakes,
Savoy Sponge Cake.

A Y-i lb. of finely sifted sugar, beaten with the yolks of 4
eggs until it forms a thick batter, then stir in ){ of a lb. of
finely sifted flour, then the whites of the eggs beaten to a stiff
froth. Lightly butter a cake tin lined with paper. Pour in the
batter and bake in a moderately quick oven. It should be
flavored with the grated peel and juice of half a lemon.

Queen Cakes.

Beat 3 eggs with 2 tablespoonfuls of milk, stir in gradually
6 ozs. of white sugar, add ]^Qidu lb. of tiour, a pinch of cinna-
mon, and 2 ozs. of butter warmed, lastly 2 ozs. of currants.
Beat till the batter is light. Bake in patty pans, buttered.

Lemon Cake.

A pound of sifted flour, ^ lb. of sugar,io ozs. of butter, juice
and grated peel of a lemon, 5 or 6 eggs, beaten separately.
Beat the butter and sugar to a cream, add the yolks of the eggs
well beaten, then the whites, and the flour by degrees, with a
teaspoonful (heaping) of baking powder mixed in it, lastly the
juice and rind of the lemon . Beat well and bake in tins lined
with buttered paper. It should be a golden color when baked,
and very light. B.iia: in a moderately hot oven, cover with a
sheet of white pa^^er i; likely to brown too much. Test with
a straw.

Dominoes or Fancy Cakes.

I lb. flour, 5^ lb. sugar, \ lb. butter, 6 eggs, juice and grated
rind of a lemon, 2 teaspoonfuls of baking powder. Beat the

» *

I ii;

III

gg C/^^'' Cooking

butter until creamy.add the sugar, then beat in the egg=. ««>«
and yolks separately, add the rindand )-« °f *' 'J"?"' P"^
the baking powder into the flour, which shouM be s,f ed, when
all are well beaten together the batter ,s «ady fo. use Lme
some ielly cake tins with buttered paper, spread a layer of the
future just as for jelly cake but not much thicker, as when
Mkd the layers should not be more than the th>rd of an mch
Aicf Bake slowly and when done remove from the oven but
e^'undtturbed until cold. If the sheets are largecut them

rtly in half, spread them *inly "''''--, '!f"';7„:'^tt
or ielly any rich flavor with some tartness w,ll do, lay one halt
on'ttithe'r, and press closely and neatly together ; have ready
a bowl of icing, dust the top of the cake w.th «<>"'■„ »"'"?'^
off again, as it is only to absorb *e grease Flavor the
icing with vanilla and lay it on the top of the cake, let U rm
over it, aiding with a knife dipped in water (shakmg off the
drops howeve'r). The icing needs to be very n,ce y done
and must not be thicker than a twenty-five cent p.ece Now
color the icing in the bowl pink with a httle ^och-ned .dd a
drop or two of extract of lemon or b.tter almond, euher of
which will agree with the vanilla in the wh>te .c.ng ; then ,ce
another sheet of cake in the same way, a third may be done
t hlocolate icing. The beauty of these .akes w,U depend
on the way they are cut. You may choose to make them
Ub lets an inch'wide, and three inches long, or ■„ lo^eng
shape but in either case the cuttmg must be exact. The best
way^o have it so is to mark the lines very Lg^y -* *e
point of a peitknife on the icing, ustng a measure. Tnm off the
edgeof thecakewithasharp knife, so thatit.sneat all round
no excess of marmalade oozing out, or tears of .-"8 runnmg
down. Then warm a sharp carving knife (suppos>ng the cake
fs on aboard), and cut through the lines you h^ve n,arked
without hesitation, so that there may be no crumus or rough

For Careful Cooks. — Cakes.

ness which slow, over careful cutting causes. When cut up
you should have, if neatly done, an assortment of very deli-
cious and ornamental cakes.

Cornstarch Cakes.

7 eggs, I lb. white sugar, \ lb. butter, \ cup cream, i tea-
spoonful of soda, 2 of cream of tanar, i package cornstarch,
mix the butter and sugar to a cream, add the yolks, then the
whites, and lastly th«i cornstarch and milk or cream, and
flavoring.

Oatmeal Crackers.

3 cups oatmeal, \\ cup of flour, i cup sugar, i cup butter,
3 teaspoonfuls baking powder, milk enough to roll them out.

Sugar Cookies.

I cup butter, i cup sugar, 3 eggs, 3 cups sifted flour, 2 tea-
spoonfuls baking powder. Rub the butter into the flour
reserving some of the flour to roll out the cookies, then add
sugar, eggs, etc., and roll thin, and cut out.

Sugar Cookies No. 2.

I cup of butter, i cup sugar, 2 eggs beaten, and the cup
filled up with milk, 2 teaspoonfuls baking powder, 3 cups flour,
roll out thin.

Short Bread, a Dumfriesshire Receipt.

I lb. flour, i lb. butter, J^ lb. citron peel, cut small, \ lb.
sugar, some caraway comfits, Wash the butter if salt, and

I Itiii

-Q Clever Cooking

melt it over the fire, but do not let it hoil Mix the sugar
and fruit well with the flour, then work it up with the
butter till it is smooth and compacted, divide it >nto four o
five pieces, and roll out each piece into an oblong cake half
an inch thick, having previously floured the paste board well ,
prick the top with a steel fork, and strew some orange and
citron peel cut thin and some large caraway comfits upon he
cakes, press with the roller. Pinch round the edges, put the
cake in floured tins, and bake for 20 minutes.

Beignes (Old French Recipe).

I doz. eggs, li lb. sugar (white), 3^ lb. of butter, i wine-
glass brandy i small teaspoonful soda, some fresh milk. Beat
the butter to a cream, add the sugar, then the eggs, whites and
yolks beaten separately, the whites to a very ^'fj^^'^^^^^
half a cup of boiling water over the soda, then fill up the cup
with milk. Flour enough to make into a paste not too stiff,
let it rise for three hours, then shape and drop "^to boihng
lard. Self-raising flour can be used. Delicious. Will keep

any time.

Doughnuts.

4 eggs, 2 cups sugar, i cup milk, i cup butter, 4 cups flour
3 ttaspoonfuls baking powder. Beat the sugar and butter o
a cream, add the yolks, put the baking powder ir to the flour
and sift it, adding milk and flour alternately, then lastly the
whites, knead in the last of the flour, shape, and throw into
boiling lard until brown.

Doughnuts No. 3.
2 eggs, I cup of sugar, i^ cup sweet milk, 3 teaspoonfuls
baking powder, 2 tablespoonfuls melted butter, 5 cups of

For Careful Cooks. — Cakes.

flour. Mix the ingredients well together, make the dough as
soft as can be handled. Take a small portion at a time, roll
Yi of an inch thick, and cut with a ring cutter, fry in deep hot
fat, drain on paper.

Jelly Cake.

3 eggs, the whites beaten to a stiff froth, i cup of white
sugar, 3 tablespoonfuls warm water added to the sugar to make
a syrup, and stirred with the yolks of the eggs, then the whites
poured over and well beaten together with one cup of flour
and 2 teaspoonfuls of baking powder.

Lottie's Little Cakes.

\ lb. butter, i lb. flour, \ lb. sugar, z eggs, ^ teaspoonful
soda, some nutmeg and cinnamon. Rub the butter into the
flour, add a little cinnamon and nutmeg and the sugar. Mix
all together with the eggs well beaten, roll thin, and cut into
small cakes ; beat up another egg and wash over the tops of
the cakes, and strew some finely chopped almonds mixed with
some sugar over them, and bake.

SiNZKR Cake.

i^ lb. sweet grated almonds, ^^ lb. flour, }{ lb. sugar, a little
less than Yt^ lb. butter, the yolks of two raw eggs, and the yolks
of 3 hard boiled eggs chopped very fine, the grated peel of
one lemon, and 2 tablespoonfuls of rum or arrac. Mix all
these to a soQi dough, roll out pretty thin, and make a little
border round,, then spread with any kind of jam, and bake.
This is a delicious cak-.

JJ^MS.

'Li

Orange Marmalade (Old Scotch receipt).

To each dozen of bitter oranges put two lemons. Weigh the
fruit, and to each pound allow one pound and a half of loaf
sugar. Boil the oranges an hour and ten minutes, then pour
off the water, and put them into fresh boiling water in which
let them boil half an hour more, then cut the oranges into
quarters. With a silver spoon scrape out the pulp from each
quarter, putting the seeds and tough centre skin into a little of
the water in which the oranges were last boiled, save some of
this \ 'ater also for your syrup. Have the skins cut into nice
equa' strips. Boil the lemons in a little water until tender,
cut -he skins into strips with your oranges, and measure the
water, adding enough of that in which the oranges were last
boiled to allow a quart to every six pounds of sugar, put it on
to boil ; when your syrup is ready, put in the chips, pulp and
the washings of the seeds. Let all boil for fifteen minutes,
skim and pot it up.

To Preserve Apples.

Pare, core and quarter 6 lbs. apples, 4 lbs, loaf sugar, put a
layer of each alternately with }4 lb. best whole white ginger,
bruised into a jar, let it remain 43 hours. Infuse for half that
time, in a little boiling water, 2 oz, bruised white ginger, strain
and boil liquor with the apples, till they look clear, about an
hour. Before serving remove the whole ginger.

Quince Jam.

Pare, core and weigh quinces, put them into a close kettle
with water enough to cover, spread cores and peelings over top

Clever Cooking, etc — Jams.

and simmer till fruit is tender. Take out quinces, strain syrup,
and add i lb. sugar to each lb. fruit. To every 6 lbs. sugar
allow I quart liquid in which quinces have been boiled. Put
in fruit and boil till clear.

Pineapple Preserve.

Pare the pineapples and cut them in slices about ll of an
inch thick. Cut out the eyes from the outside edge, take the
core out as it is very hard. Cut the slices into neat small
squares, or pointed pieces. If preferred, the pineapple can be
grated.

To every pound of prepared fruit allow one pound of white
sugar. Have a good sized crock or basin, put a layer of sugar
at the bottom, then a layer of fruit, and so on untU the fruit
and sugar are all in, put it away in a (ool place and let it stand
1 2 or 1 5 hours, when it will be ready for boiling. Put it on a
clear hot fire, and let it boil smartly for half an hour, when
the fruit and syrup should be clear. If there should be any
scum take it off carefully, and dish the preserve into small
jars.

The eyes and cores of the pineapples, if they weigh a pound
or so, should be put mto an enamelled pan with a pint of water,
and boiled and strained, when the juice can be added to the
fruit when first put on the fire, it makes more syrup.

Sweet Orange Marmalade.

Take 1 2 sweet oranges and 8 lemons and double their weight
of sugar, cut the rind of the fruit into quarters and peel it off.
If the marmalade be not wanted very stiff, take off some of the
spongy white skin inside the rind. Cut the chips as thin as
possible, and about half an inch long, and divide into small
bits the pulp, removing carefully the seeds, which may be

liHfi

: If

Clever Cooking

steeped in part of the water which is to make the marmalade
and which must be in the proportion of a quart to a pound of
fruit. Put the chips and pulp into an earthen dish, and pour
the water boiling over them; let them remain for 12 or 14
hours, and then turn the whole into the preserving pan, and
boil until the chips are perfectly tender ; then add by degrees
the sugar, and boil until it jellies. The water in which the
seeds have been steeped, and which must be taken from the
quantity apportioned to the whole of the marmalade, should be
poured into a hair sieve, and the seeds well worked in it with
the back of a spoon. A strong, clear jelly will be obtained by
this means, which must be washed off them by pouring their
own liquor through the sieve in small quantities over them.
This must be added to the fruit when it is first set on the fire.

■I

Rhubarb Jam.

Peel and cut into lengths 7 lbs. of rhubarb, the peel and
juice of 4 oranges, sprinkle over all 5 pounds of sugar, let it
stand some hours, then boil slowly i hour or more.

Rhubarb Jam.

Take well matured rhubarb, peel it and cut into 2 inch lengths
weigh it and put into a jar. Allow weight for weight of sugar,
sprinkle some of the sugar over the rhubarb, and let it stand all
night, 2 ozs. of bruised ginger to every 4 lbs. of fruit, soak the
ginger in a very little boiling water, and use this water to make
the syrup with the juice from the rhubarb after standing over
night. Let the syrup boil to a good thickness and pour it over
the rhubarb in the jar, letting it stand over night again. Then
boil all together until the fruit becomes clear and transparent.
The ginger must be tied in a muslin bag.

For Careful Cooks — Jams.
Green Tomato Marmalade.

To a lb. of green tomatoes, i lb. of sugar. Make a syrup
first, allowing i qt. of water to every six pounds of sugar, the
grated rind and juice of 2 lemons, and 2 oz. of bruised ginger
(tied in a muslin bag). Slice the tomatoes very thin, but do
not peel them, put them into the syrup when it cools, boil very
gently from i to 2 hours, until clear and thick.

To Can Strawberries.

Hull the strawberries, then weigh them, and allow y^ a
pound of sugar to each pound of fruit. Put the berries into a
basin or crock, and cover them with a small portion (from half
a pound to a pound, according to the quantity of fruit) of the
sugar which has been weighed, let them stand all night. In
the morning put them into the preserving pan, let them heat
well through, then add the remainder of the sugar, and boil
gently for 20 minutes, do not stir much as it breaks the fruit.
When it begins to fall, it is done ; remove from the fire. Have
the self-sealing jars heated by putting them into the plate-
warmer, or close to the oven, take them out one at a time, fill
quickly to the brim with the boiling fruit, and screw down.
Set them on one side until cold, then tighten the screw, and
put away. This applies to all canned fruit.

To Can Cherries.

Stone and weigh the fruit, allow ^ a pound of sugar to each
pound of fruit ; put some of the sugar over it and let stand all
night, then put into the preserving pan, let it heat gently and
boil for ten minutes, until the cherries are tender, then add the
sugar and boil for fifteen minutes, remove from the fire and fill
into the jars quickly.

i !

Pillt^i

Clever Cooking

Plums (Canned).

Weigh the fruit, allowing \ a pound of sugar to each pound
of fruit, put the fruit into the preserving pan, with a pint of
water to every 6 pounds of fruit ; let it boil for ten or fifteen
minutes until the skins are tender, then add the sugar and boil
for fifteen or 20 minutes more, fill into the heated jars and screw
down.

Gooseberries are done^in the same manner as plums, also
black currants.

Peaches.

Peaches may be canned either whole or in halves. Peel the
fruit very carefully, weigh it, allow \ a pound of sugar to each
pound of fruit. Make a syrup with a pint of water to every
three pounds of sugar. A little more water may be added if
the peaches are not juicy, as the syrup requires to cover the
fruit, that it may cook evenly. Let it simmer gently until a
straw will run through the peaches. Put the fruit into the hot
jars, fill with syrup and screw down.

Apple Jelly.

Choose large crab apples, or tart apples with a good color,
wipe (and if very large quarter tnem), put them on to boil with
plenty of water to cover them, let them cook until reduced to
pulp, strain through the jelly bag. To every pint of juice allow
a pound of sugar, put on the fire again and boil for ten or
fifteen minutes until it jellies, which you can tell by putting a
little on to a saucer to cool.

Red Currant Jelly.

Pick over the currants, and put them on the fire with a very
little water, boil from ten to fifteen minutes, stirring them well

For Careful Cooks, — Jams. 77

to mash the currants, when thoroughly cooked put them into a
jelly bag, and set it near the fire to keep warm while the juice
is running through. To each pint of juice allow one pound of
sugar, put it on the fire, and let it boil for a few minutes until
it jellies.

To Can Tomatoes.

Skin the tomatoes, and put them on to boil with a small cup
of salt to each peck of tomatoes, let them boil until all the hard
pieces are thoroughly cooked, then fill into self-sealing jars and
screw «aOwn. When cold tighten the screw before putting away.

Ci^LlSTDY.

9f I.

Oeneral Directions.

Fondant.
(Catherine Owen).

Use best granulated or loaf sugar. Take a pint of ' iigar and
set it to boil with a small cup of water, stirring only to mix.
Boil ten minutes, then dip a fork in it, taking care not to stir
the syrup after t. 'las boiled, lift out the fork, and if a long silk
like hair hang'; f;,..m it, take up a little in a spoon and drop
into a cup oi Jcc-waser. If it forms a soft ball in bottom of
the cup, remove it quickly from the fire and set to cool on ice
if possible.

This testing process must be quickly done, as candy passes
rapidly from one degree to another, and while you are trying
the heat of the fondant the saucepan is cooking it more. The
candy must not be stirred while cooking nor shaken after it
is removed from the fire, or it will granulate.

When cool enough to bear your finger in it, stir with a
spoon till thick enough to work it like bread dough. If
boiled rather beyond right time it may be crumbly, but if
worked quickly and pressed hard between the hands, it will
soon come smooth.

If your sugar refuses to harden into a thick paste, put it
back into the saucepan with 2 tablespoonfuls hot water, watch
closely and try in ice-water till it is a little firmer than before.

When the candy is cool, if it looks smooth as jelly it will
be perfect, if there is a thin coating on top, skim this offbefore
beating. If boiled too long it will " granulate," and this is

For Careful Cooks.— Candy.

the greatest difficulty to contend with in candy-roaking- the
only thing to be done is to boil it over again with the Iddi-
tion of a cup of boiling water. If ' en before it is cool
enough, your candy will be " grain- or rough.
The following recipes are for coloring candy :

Yellow Coloring.
Ten cents worth of Spanish saffron, boiled in '^ pint water
till reduced one-half, then strain through muslin, squee^ing
hard. One or two drops will give sufficient color.

Pink Coloring.

Get weighed by a druggist, i ounce cochineal powdered i
ounce cream of tartar, 2 drachms of alum, half a pint of
water. ^

Green Coloring.
Juice of spinach or beet leaves.

Brown Coloring.
Powdered chocolate.

Orange Creams.

Grate rind from one orange, add a speck of tartaric acid 2
large tablespoonfuls of powdered or confectioners' sugar and
enough orange juice to mix into a smooth paste. Roll this
mixture into small balls, flatten them a little and drop on a
sugared plate. These are the insides. Take a piece of the
boiled white paste, or fondant as it is called, size of an egg
put It in a cup and set in a pan of boiling water on the range
Lay a sheet of oiled or greased paper on your right hand and
the orange balls on your left, with a fork mash the fondant
till It is like thick cream. Keep stirring or it will go back to
Clear syrup. Take care no water splashes into it. When

MICROCOPY RESOLUTION TKT CHART

(ANSI and ISO TEST CHART No. 2)

1.0

I.I

1.25

m
1^

2.5

12.2

2.0
1.8

jS applied IM>1GE Inc

1653 East Moin Street
Rochester. New York 14609
(716) 482 - 0300 - Phone
(716) 288-5989 -Fox

USA

I i

gQ Clever Cooking

creamy bring it saucepan and all to the table, drop in one
ora^^'ball, take it quickly out with a fork, shake sUghtly,
and turn it neaJy on the greased paper.

Cream Walnuts or Almonds.
Melt a piece of fondant by stirring in a cup of boiling water
flavor with vanilla and stir till like a cream, drop half walnuts
or ahBonds, take out on end of a fork and drop on oded

^'h 'the candy thickens too much, return to fire and stir till
liquid again. When the nuts are all dipped once give them
aTeld coat of candy. The flavoring and colonng may be
changed.

Grilled Almond Drops.
Blanche a cup of almonds and dry thoroughly. Boil a cup
of! gar and a quarter cup of water till it '' ha.rs,'' then throw
t ahuonds, stirrmg occasionally till they are shghtly Wn^
Remove from fire and stir them till the syrup has turned
back to sugar and clings irregularly to the nuts.
English Almond Rock.
Boil I or 2 lbs. of brown sugar till it snaps in water, flavor
slightly with lemon juice. Have ready i lb. of almonds rubbed
dry but not blanched, slightly warm them and pour as many
into the candy as it will take, then pour into oiled pans. It
should be two inches thick and the almonds all the way
ttmlgh. Cut it into bars before it is cold with a strong knife

well oiled.

Butter Scotch.

I lb. sugar, V, lb. butter, i teacupful and a half of water,
. teaspoonfuls of vinegar, 3 teaspoonfuls of molasses. Boil
for one hour, then pour on to buttered plates.

For Careful Cooks. — Candy.

Chocolate Caramels.

% lb. butter, J^ lb. Baker's chocolate, \\ lb. white sugar,
I cup of milk, vanilla to flavor. Melt the butter first, then
pour on the other ingredients. Stir continually, boil 20 min-
utes, pour on to oiled tins, and mark into squares when almost
cold.

CocoANUT Chocolate Caramels.

J cup molasses, i cup sugar, a small piece of butter, ^ cup
milk, vanilla flavoring, \ cake Baker's chocolate. Put the
milk and chocolate on the fire and dissolve thoroughly, then
add the molasses and sugar, and, when nearly cooked, the but-
ter, boil until it hardens well when dropped into cold water.
Remove from the fire and stir in desiccated cocoanut until
quite thick, flavor with vanilla, and drop from the end of a
spoon on to oiled paper in small cakes leaving them quite rough
on the top.

Cream Caramels (outside).

y^ lb. Baker's chocolate, 2 lbs. light brown sugar, i table-
spoonful butter, I cup cream, 2 teaspoonfuls vanilla, put all
together on the fire and boil until it hardens well, not allow-
ing it to sugar.

Cream Caramels (inside).

3 cups white sugar, i cup of cream, juice and grated rind
of one lemon. Cook until it is the consistency of thick paste.
Butter a dish and pour in half of your chocolate mixture, let it
cool, then add the cream, and, when nearly cold, the remainder
of the chocolate. While the first layer hardens, the cream
and remainder of the chocolate mixture must be kept hot by
setting your saucepan into boiling water.

Clever Cooking

'■ ( t

EvERToN Toffy.
, lb. brown sugar, i lb. butter, i lb. treacle. BoiUt on a
good fire, stirring in one direction all the t,me When tt
begins to thicken try it in cold water and if perfectly cr.sp
the toffy is done, pour on to buttered tins and put m a cool
place.

Nougat.
One cup blanched almonds,two cups powdered sugar. Chop
the almonds very fine, put the sugar over the fire without any
water, stir it constantly until it is melted; then stir m your
chopped almonds, and spread very thm on buttered tins to
cool It requires care and patience to stir the sugar until it
is melted ; if left too long it will turn to sugar again. W hen
well made it is an excellent candy.

CocoANUT Cream.
Three cups white sugar, cup milk, one cup desiccated

cocoanut, flavor with vanilla. , ,u^ ^p

Soak the cocoanut in a spoonful of the milk, pu the re-
mainder on to boil with the sugar, when it candies, which you
can tell by dropping into cold water, stir in the cocoanut and
let boil for a minute ; add vanilla to taste, and, if you like,
cochineal sufficient to color it pink. Care must be taken to
stl always one way when boiling, take off the fire, and s ir in
the opposite direction until almost cold,pour on to oiled plates,
cut into bars when cold.

Maple Cream.

Two cups scraped maple sugar, one cup cream, butternuts.

Take the meat out of the nuts and break into pieces, boil the

cream and sugar until it candies, stirring always one way then

put in the nuts, take off the fire, and stir in the opposite direc

For Careful Cooks. — Candy.

tion until nearly cold, pour onto buttered plates and cut into
squares when cold. Walnuts can be substituted for butter-
nuts if preferred.

Nut Caramels.

Three cups dark brown sugar, one cup cream, one dessert-
spoon vanilla. Boil the sugar and cream for twenty-five min.
utes, stirring constantly, just before taking off the tire add
vanilla. Fill a buttered dish with any kind of nuts choj ped
fine, pour the candy over them.

Fig Candy.

One cup of sugar, one-third cup of water, one-quarter tea-
spoonful cream of tartar, one lb. figs. Cook until it hardens
well when dropped into cold water,but do notstinvhile hoilituj,
chop the figs, lay them on a buttered dish and pour the candy
over them.

Candied Orange and Lemon Peel.

(Catherine Owen).

Throw the peels into salt and water, let them remain from
9 days to 3 weeks. All the pulp must be removed from the
peelsjbut the white part must remain untouched, as the thicker
the peel the better for this purpose, thin skinned oranges being
of no use for candying. Wash them when you take them
out of the salt and water, and put them on the fire in cold
water, and let them boil until perfectly tender, but not mushy.
While they are boiling change the water 'intil it no longer
tastes salt. Lemon peels may take from 3 10 4 hours boiling,
orange peels less. Care must betaken to see that the lemon
peel is perfectly tender, as if the least underdone it will har-
den when it goes into the syrup and become like chips, instead
of a rich sweetmeat. Drain the peels, make a weak syrup of
a pint of water to each pound of sugar ; let it boil five minutes,

Clever Cooking.

then throw in the peels ; they must boil gently in this until
clear and the syrup has become thick, almost boiled away
in fact, then make another syrup with half a pint of water to
two pounds of sugar ; let it boil until clear and till there is a
short hair from the fork. Put in the peels (which must have
been drained from the first syrup) ; take from the fire.stir them
round until the syrup looks whitish, lift each piece out, and
lav it on a dish freely sprinkled with granulated sugar. Orange
peels must not be put in the same jar of salt and water with
lemon peels, nor must they be candied together or their dis-
tinctive flavors will be lost.

I**"

„

SA.LA.DS.

Polish Salad.

Cold meat of any kind chopped, i lettuce, boiled beet root,
a little onion, 3 hard boiled eggs, pickled gherkins, 2 or 3
pickled sardellen, all these chopped fine and well mixed to-
gether with a salad dressing of oil, vinegar, pepper and salt.
Reserve some chopped eggs, yolks and whites separate, beet-
root and gherkin and ornament the salad as follows. Make a
mound of the mixture, and put alternate rows or patterns of the
reserved ingredients, and stick a sprig of parsley at the top.

Good Potato Salad.

Good not too mealy small potatoes are boiled in their skins.
When sufficiently boiled remove the skins immediately and
cut in thin slices into a salad bowl. Keep them warm till the
following sauce is made. 2 dessertspoonfuls of oHve oil, 4 of
vinegar, 2 of milk, pepper, salt and a little onion minced very
small. Cover the bowl and shake it well with half of the sauce,
then cover with the sauce remaining.

Chicken Salad.

Boil or roast a chicken. When cold, take the meat from the
bonea and cut into small pieces. Wash 2 heads of celery and
cut the white parts up into small pieces also, add a few capers,
cover with one of the mayonnaise dressings given, and mix well.
The dressing should not be put on till a few minutes before
the salad is served. Beetroot chopped fine may be mixed with
the salad, or with celery only, and put round the edge of the
dish. Garnish with celery tops.

Clever Cooking

Lobster Salad.

Take a medium sized lobster, separate the body from the

tail, break off the great claws and crack them at the 30m s

without injuring the meat ; split the tail m halves. Take a t m

o canned lobster, some nice heads of lettuce, some f esh

dashes, and 6 eggs hard boiled. Take the outer lettuc
leaves (reserving the more delicate leaves for decoration), cut
them up finely and mix with the tinned lobster -range on
dish in a mound with a border of the reserved let uce. lake
the eggs, peel and cut in halves, remove the yolks careful y
L some of the halves and put a small red radish into
he cu . Pour a mayonnaise over the salad and arrange
the back and claws of your lobster over it ; the claws at the
ends and the other parts according to taste. Arrange the egg.
and radishes round the dish amongst the salad leaves.
If tastefully arranged you will have a lovely supper dish.

Green Butter.
4 anchovies, 2 ozs. butter, 4 ozs. parsley. Wash the anchovies
wen and pound them in a mortar, boil the parsley (having re-
moved all stalks) till tender, and squeeze the water well out
U en chop the pirsley very fine, and rub it through a s.ev
with the anchovies and 2 ozs. fresh butter, or salt butter we
washed. Serve on very thin toast, done in the oven until
quite dry and crisp.

Oyster Toast.
Bruise one small anchovy very fine in a mortar, then take 20
oyfters chopped very fine. Put both into a smaU saucepan
wih teacup or more of milk or cream (if milk add a morsel
r butter), heat it over the fire andkeep stirring it all the time
When it comes to the boil spread it on hot buttered toast and
serve.

For Careful Cooks, — Salads,

Salad Sandwich.

Cut neat slices of stale bread, butter them evenly and not
too thickly with butter which has been carefully mixed with
mustard flour ; on this lay a lettuce leaf, then a slice of rather
underdone roast beef, then one of tomato, and cover with
another slice of bread and butter. Press firmly together and
cut into neat shape. Chicken may be substituted for the beef
omitting the mustard and putting a little mayonnaise on the
lettuce.

Tomato Sandwich.

Cut thin slices of brown bread and butter and put between
them slices of tomato lightly dressed with oil and lemon
juice.

Beef Sandwich.

Grill a piece of sirloin or tender loin steak, slice it thin, sea-
son and put while still hot between slices of bread and butter.
Press between 2 plates 2 ' trim when cold.

SYRUPS cS: CORDIALS.

Lemon Syrup.

Take 6 pounds of white sugar, add three pints of water and
let it boil for twenty minutes, then pour into the syrup whil'
boiUng, the juice of three dozen lemons, and the grated peel of
six (tied in a muslin bag). Let it boil for five minutes, then
remove from the fire and bottle it. When cold cork it down tight
to keep for use. This syrup is ready for lemonade, ices, jellies,
etc., without any trouble.

Ginger Liqueur.

Take i lb. of raisins, the rind of one lemon, 3 quarters of an
ounce of bruised ginger. Steep these ingredients in a quart of
best rye'whiskey, then strain it. Make a syrup of i lb. loaf
sugar and | pint water and add to liqueur.

Grape Wine.

I gallon grapes, i gallon water. Bruise grapes and let stand
a week without stirring. Pour off liquid and strain through a
jelly bag. To every gallon of wine add 3 lbs. sugar. Put it
into a crock or cask, but do not cork till it has done hissing.
The contents of the jelly bag can be emptied into a preserving
kettle and scalded over the fire with a quart of water, then
strained and added to the liquid.

Raspberry Vinegar.

1 large pail of raspberries, ^ gal. of malt vinegar, sugar.
Put the raspberries into a crock, pour over them the vinegar,
and let them stand for 12 hours, then strain through a sieve,

I '•'<»'

For Careful Cooks.— Syrups, etc.

or muslin bag, to each pint of juice put i lb. sugat, and let it
boil for 2 or 3 minutes then bottle.

Currant Cordiat.

I peck currants, boil and strain, th«Mi add 7 lbs. of loaf sugar
and \ lb. of root ginger. Boil for 20 minutes and strnin, then
add 1 gallon of malt whiskey.

Ginger Wine.

To make ten gallons. An excellent old Scotch recipe.

Take a well seasoned cask, put into it three gallons of
whiskey, take 3 dozen lemons, pare off the rind of all of them,
and put it into a large jug, pour boiling water over them and
keep them covered up for 12 hours, then strain off all the
liquor, and add more boiling water to extract all the flavor of
the lemon skins, put this into the cask with the squeezed juice
of the lemons, taking care to keep back the seeds and pulp.

'lake then 16 pounds of coarse raw sugar and put it into a
pan with a gallon of water, let it come to the boil, then put it
into a vessel to cool and subside. Take then 16 ounces of
rough ginger, beat it, but do not break it much, boil it in water
repeatedly, till all the substance is out of it, and as much liquor
prod-'ced as fills the cask. The liquor the sugar is boiled into
must not be added until quite cold, nor the ginger water either.
Stir the whole well for three days occasionally with a stick,
then bung it up, and allow it to remain a month or six weeks,
if the weather be cold, before bottling it.

Tf wished to be perfectly f ie and pure, \ an oz. of isin-
glass dissolved in a little of the wine should be added, and the
crane ought always to be put into the cask where the wine is,
as the less the cask is moved the less sediment there will be.

INVALID COOKERY.

\, ; '

Chicken Pfoth.

An old fowl will make a more nutritious broth than a young

chicken. Skin, cut it up and break the bones with a mallet.

Cover well with cold water "and boil slowly for three hours.

Salt to taste. A little rice or tapioca may be boiled with it, if

desired.

Oyster Broth.

Cut into small pieces a pint of oysters , put them into half
a pint of cold water, and let them simmer gently for ten minutes
over a slow fire. Skim, strain, add salt and pepper.

Peptonized Milk.
Stir up five grains of pancreatic extract, and fifteen of bicar-
bonate of soda, in a gill of water; mix thoroughly and add
a pint of iVesh milk. Put in a bottle or a covered jug, and let
it stand where it will keep warm for an hour. Then put on
ice until required for use, or boil for two or three minutes to
stop further digestive action. Milk so prepared will have a
faintly bitter ilavor; it may be sweetened to taste, or used in
punch, gruels, etc., like ordinary milk.

Boiled Flour Gruel.
Moisten a pint of flour with a couple of teaspoonfuls of cold
water,make it into a ball and tie it up tightly in a strong cloth.
Slightly dampen the cloth, sprinkle it with flour and boil it hard
for ten hours. Then take off the cloth, and let the ball dry
in a dow oven for ten hours more. Grate two teaspoonfuls of
flour from the dry ball, mix it with cold water to a smooth
paste and stir it into half a pint of boiling milk. Simmer
about three minutes and sweeten. This is considered especi-
ally good for children while teething.

Clever Cooking, etc. — Invalid Cookery;

Oatmeal Gruel.
Boil a tablespoonful of oatmeal in a pint of water for three
qmrters of an hour, then put it through a strainer. If too
tliick, reduce with boiling water to the desired consistency.
Season with salt.

Milk and Alisumkn.
Put into a clean quart bottle a pint of milk, the whites of
two eggs, and a small pinch of salt. Cork, and shake hard for
five minutes.

Arrowroot.

Mix a teaspoonful of Bermuda arrowroot with four of cold
milk. Stir it slowly into half a pint of boiling milk, and let it
simme- for five minutes. It must be stirred all the time, to
pievent lumps and keep it from burning. Add half a tea-
spoonful of sugar, a pinch of salt, and one of cinnamon,
if desired. In place of the cinnamon, half a teasjjoonful of
brandy may be used, or a dozen large raisins may be boiled
in the milk. If the raisi'is are preferred, they should be
stoned, and the sugar may be omitted.

Cornstarch or rice flour gruel is made in the same way.

Barley Water.

Wash two ounces of pearl barley in cold water. Then boil
for three minutes and throw both waters away. Add two
quirts of boiling water and boil till reduced to one quart, or
about two hours, stirring frequently. Strain, add the juice of
a lemon and sweeten. For infants omit the lemon.

The foregoing recipes aie from Miss Weeks' " Text Book
of Nursing."

Flaxseed Lemonade.
Into a pint of hot water put two tablespoonfuls of sugar and
three of whole flaxseed. Steep for an hour, then strain, add
the juice of a lemon, and set on ice until required.

Clever Cooking

!( ^ M

Chocolate.
Scrape fine an ounce of Baker's chocolate, add two table-
spoonfuls of sugar and one tablespoonful of hot water ; stir
over a hot fire for a minute or two until it is smooth and
perfectly dissolved, then pour into it a pint of boihng milk, nriix
thoroughly and serve at once. If allowed to boil af^r the
chocolate is added to the milk, it becomes oily, and loses
flavor. Broma is made in the same way.

KOUMVSS.

(Miss Weeks.)

Dissolve a third of a cake of compressed yeast (Fleisch-
mann's), or its equivalent of fluid yeast, in a little warm-^^o*
Aoe-water. Take a quart of milk fresh from the cow or
warmed to ab-ut blood heat, and add to it a tablespoomul of
sugar and the dissolved yeast. Put the mixture in beer bott es
wi?h patent stoppers, fill to the neck, and let them stand for
twelve hours where you would put bread to rise, that is, at a
temperature of 68 o or 70 ° • Then put the bottles on ice, up-
side down, until wanted.

Beef Tea No. i.

Take a pound of juicy beef, round steak is best, remove all
the fat and cut into small pieces, put into an earthen crock, or
double boiler, and add a pint of cold water, cover it closely
and let it soak one hour, then gently simmer for two hours, or
until all the juice is extracted from the meat strain and add
pepper and salt to taste. The crock should be set into a pan
of water to boil.

Beef Tea No. 2.
Mince finely some lean, juicy meat, from which all the fat

For Careful Cooks. — Invalid Cookery.

has been removed, put it into a wide mouthed bottle or jar,
just cover with cold water and cork tightly, set the jar into a
kettle of cold water, let it heat slowly and boil for three hours.

Port Wine Jelly for Invalids.

2 ozs. white gum Arabic, i oz. best isinglass, y^ oz. sugar
candy, i pint water, i pint of boiling water. Dissolve the
isinglass in a little cold water, add it with the gum (which
sh "Id be in clear lumps) and the sugar to the boiling water, a
hu.>; bit of stick cinnamon if liked, and port wine sufficient to
flavor. Take out the cinnamon when you pour it into your
mould to cool.

Jellied Chicken.

Take a fowl, cut it up in joints, and put it in a saucepan
with enough water to cover it, a pinch of irice, a teaspoonful
of salt and a little pepper ; let it stew t i.i the meat will leave
the bones. Then take the meat out, remove the bones and
arrange the meat nicely in a mould. Season the liquid with a
little more salt and pepper, if necessary, and dissolve in it
}i ounce of gelatine. Pour over the chicken.

Beef Jelly.

To I lb. lean beef add yi a pint of water and the knuckle
end of leg of mutton, put in a stewpan and simmer gently for
2 hours. No meat is required on the knuckle of mutton it is
only to cause the liquid to jelly. Clear through a jelly bag
and let it stand in a cool place, it will then keep for four or
five days.

Blackberry Cordial.

To two quarts of ripe blackberries, add the following in-
gredients. One pound loaf sugar, one half ounce each of
nutmegs, cinnamon, cloves and allspice. Boil all together

- . Clever Cooking.

for fifteen minutes, and when cold strain and add a pint ot
good b^ "y. Fr'om a teaspoonful to a wineglass according
to the age of the patient.

The Rector's Recipe for Chicken Broth.

(As made by himself.)

Take one fowl, cut it up and pu. it on in ^ -""P^" ^^l:
an onion stuck with cloves (tins may be om.tted if not ap
IveT). a teaspoonful of salt and a little sugar. Cover
S wa er and simmer all day. Strain off the l,qu,d and le
Ttstand till cold, remove the fat and use either cold as jelly or
hot as broth.

k 'ii

MISCELLANEOUS HINTS-

To chop suet, cut into small pieces and remove the mem-
brane. Sprinkle with flour, and chop in a cold place to pre-
vent its becoming soft and sticky.

To stone raisins, pour boiling water over them, and let
them stand in it five minutes. Drain and rub each raisin
between the thunib and finger till the seeds come out clean.

Hard Soap (without boiling).

Take a tin of Gillett's lye (made in Toronto) and five lbs.
of clean grease. Melt the lye in 2^ pints of wa^er in an iron
saucepan or kettle. Melt the grease in a large pan. Let
them both cool till the grease is at a temperature of 1 20 ^ and
the lye at 80 "=> which you can ascertain by plunging in a
small thermometer. Then pour the lye into the grease and
stir from one to five minutes but not more. Set in a warm
place, cover and let it stand till next day.

To Preserve Parsley Green through the Winter.

Gather fresh parsley, wash well and drop into boiling water
which has been slightly salted. When it has boiled for two or
three minutes, drain it on a sieve near the fire, and dry it as
quickly as possible. Store it away in bottles, and when
wanted for use pour over it a little warm water and soak it 5
minutes.

Fried Bacon (To Garnish).

Cut some thin slices of streaky bacon, cut off the rind, put
them in a frying pan on the fire, and turn often ; then roll

Ml':

|;1 i. _^

each slice and g

Clever Cooking
and garnish your dish. Or ihey may be rolled

loven

cooked. Remove

the thread before using.

Fried Breadcrumbs.
Put the breadcrumbs in a baking tin with a piece of butter
place it in the oven and stir the breadcrumbs occasionally uU
Ly have absorbed all the butter, and are of a golden color.
Stuffed Tomatoes.
Peel or skin your tomatoes, cut them in halves, take out
the hard centre, and put them in a dish that will stand the
fire and in which you have put a httle butter or salad o 1
make a mixture of breadcrumbs, chopped ham, parsley, mar-
joram, thyme, a little minced onion, pepper and salt. he
breadcrumbs in the proportion of 2 to i of ham. The other
thngs according to the taste of the cook. Strew this mixture
o4r the tomatoes so as to cover them ; a little more salad
oil, or butter (oiled), put on the top, and a few minutes baking
will produce a most toothsome dish.

To Prevent Moth in Carpets.
Sweep the carpet dean, and then with a broom brush it
over with spirits of turpentine and water, y, a pint to 3 puits
of water. Turpentirxe can be bought cheaper from the painter
than at a chemist's.

To Remove Grease from Carpets.
Make a paste of .qual parts of Fuller's earth and powdered
magnesia with a little hot water, spread on the stain and leave
till quite dry, then brush off.

To Destroy Insects— Ants.
Turpentine on a sponge wiped over the parts where the
nts are numerous will prevent their coming.

Por Careful Cooks. — Miscellaneous liitifs. 97

Black. Bef/iles.

Cucumber parings put on the iloor where tliey ai)pear aro
said to he an effectual preventive. Ground l)!)rax. mixed
with a little white sugar will destroy them, and, if kept under
the papers of cupboard shelves, and renewed from time to
time, prevent their reappearance.

Furs.

May be successfully protected from moth, by first beating
and shaking well; then ^,ewing up in newspapers and then
in brown cotton or old sheets. They seem to have a horror
of printers' ink.

! ■ ^

I3iTIDEX:

SOUPS.

PAGE

General Directions 5

Browning for Soup 5

Hare " 6

Julienne " ^

Ox-tail " 6

Green Pea " 7

Potato " 7

Mock Turtle " 7

Artichoke " No. i 7

•• " No. 2 8

Pea " 8

Brown " 8

Luncheon " 8

Oyster " 9

Tomato " No. i 9

<' " No. 2,... 9

Barley Broth :o

Game Soup lo

FISH.

General Directions 1 1

Cod's Head &> Shoulders 1 1

Salmon (boiled) 12

Salmon (pickled) 12

Cod pie 12

Scolloped Oysters 12

Lobsters Patties 12

Stuffing for Baked Fish 12

TofryTrout 13

Gatineau Trout (baked) 13

SaltFish Balls 13

Preserved Salt Fish 14

Kedgeree I4

Oyster Pie ^ "

Baked Herrings 14

To broil Salmon 14

Kromeskys ^ 5

Halibut Rechautfe •• 15

GRAVIES, SAUCES, PICKLES

PAGE

General Directicms 16

Joints, Gravey for 16

Drawn Butter 16

White Sauce 16

Fish " 16

Bechamel " 17

Horse Radish Sauce 1 7

Onion Sauce 17

Bread •' (for Game) 17

Mint " 17

Oyster " 18

Parsley ♦' 18

Caper " 18

Mayonaise I &^ 2 18

Force meat 19

Plain Stuffing for Fowls 20

Brawn 32

Jombalayah 32

Dormers 32

Savory toast 32

R'jgnons a la Brochette 33

Pickled Peaches 19

Governor's Saace 19

Chow Chow 19

Maitre d'Hotel Butter 20

Spiced Currants 20

Tomato Catsup 20

Chili !;-auce 20

MEATS 6- POULTRY.

General Directions 21

Spiced Beef I 6^ 2 23

To Pickle Pork 24

To Clarify Dripping 23

Boiled Fowls 24

Stewed Pigeons 25

Stewed Kidney with Maccaroni 25

Sw^et: breads 2 2^

100

Index.

1 • - tt'i

? 1

1 ■^ H ■

Croquettes, Chicken or Veal . .

Fricasse

Fowl (curried)

Mince Collops

Roast Turkey

" Duck

' • Goose ,

" Partrid^'e

" Wild Duck

" Pigeons

Turkey boned 6^ jellied

Hare jugged

Hot-Pot

Beef Steak &• Kidney Pudding

Croquf ttes (lieef)

Veal Mould

Gulash

Beef Roll

l>AOIC

25
26
26
26

27
27
27

2S
2cS
2S
28
2y

.1^

VEGETABLES.

General Directions 34

Boiled Mushrooms 34

Tomatoes 34

Tomatoes on Toast 34

To boil Spanish Onions 34

Baked " " 35

Cauliflower ,. 35

Spanish Potatoes 35

Potatoes 3 15

Scalloped Onions 36

Fried Artichokes 36

Stewed Celery 36

Fried Parsnips 36

PUDDINGS.

Directions 37

Foamy oauce for Puddings. . . 37

Excellent Plum Pudding.... 37

Plum Pudding Sauce 37

Pudding Sauce 37

Plain Plum Pudding 38

" Suet Pudding 38

Bread &• Suet

Boiled Apple

Chocolate

Lemon

Carrot

Hard Times

" No. 2.

3S
38
39
39
39
40

PAOK

I'lg Padding 40

Prune «' 40

Cabinet »» 40

Cottage '' 41

Prince Albert " 41

Maileira '* 41

It^c '' 41

Walnut Iced " 41

Delicate *' 42

Sponge " 42

Bachelor's '< 42

i^aiem " ........ 43

Tapioca 6^ Pine ApplcPudding 43

I'apioca Rouge 43

Delhi Pudding 43

Snowdon " 43

Chancellor's " , 44

Baked Indian Pudding 44

1 )elmonico " 44

Mysterious " 44

CREAMS AND JELLIES.

l'"ig Mould 45

Mould Apple Jelly 45

'I'o Whiji Cream 45

Orange Charlotte 46

Velvet Cream ^{\

CJinger Cream 4(5

Charlotte Russe 47

do do No. 2 47

Coffee Jelly 47

Ice Cream 47

Stone do 44

Tapioca Cream 48

Calf's Foot Jelly.. 48

Lemon Sponge 48

Frozen Crtani 4()

I'otntoe Flour Cream 49

15urnt Cream 49

Ginger Wine Ice 50

I ,emon Water Ice cq

Trifle ^^o

Cranberry Shape 51

Pine Apple Ice 51

Sweet Omelet 51

Apple Fritters 51

Pancakis ^2

Briquet Souffld 52

Cheese Fritters 25

Index.

lOI

PAOE

Potatoes a La Provencale .... 53

Welsh Rarebit 53

Tomato and Macaroni 53

I'ASTRY.

Puff Paste

I' lain Crust

Suet do

Crust for Raised I'ies.

;.4
54
55

Apple Tart oil

Mince Pies i')0

Prune Pie 5^)

Delicious Lemon Pie 5(1

Mince Pie Meal. 57

Mincemeat wilii Meat 57

Mmcemeat without Meat 57

EGGS.

Friars Pgjjs

To Pickle Kggs.

Omelet

Baked Eggs. . . .
Curried Eggs. . .
Plain Omelet. . .

(10

BREAD.

Jean's Bread ,

Graham Bread

Rich Brown Bread . . .

Milk

Water

Sally Lunn . . .

Cream Gems. .

Potato Scone.

Potato Rolls.

Light Buns. . .

Potato Yeast .

Regina Buns.,

CAKES.

Table of Proportions

do Weights and Measure.

( Jeneral Direction

Plain Frosting

Golden do

Rich Fruit Cake

Plain Fruit Cake ,

!:•>• Cake

5«
5^
5^
;■)!>

59
59

60
60
61
61
61
62
62
62
62

63
63
63

63
64

6a.

65
65
60
60

Spice ( 'ake

Chocolate Cake

do Icing, . . .
Savoy S])()nge (. ake.
I Jueen Cake

PAnp.

. 60
. 6()
. 6()
. 67
67

Lemon Cake 07

Dominoes 67

Coin Staich Cakes 6y

Out Meal Crackers ... 69

.Suj^ar I'ookies, I and 2 (ny

Short Unad 09

Beigik's 70

Dough nuts 3 7(1

J lly Cake 71

LotiieV Cike yi

'I 'tier Cake 71

J.\MS.

Orange Marmnlade 2 72

Preserved Apples 72

(Quince Jain 72

Pine Ap|>le

Swecl Orange Marmalade.. .

Rhubarb 2 74

(iieeii Tomato Jam 75

To can Strawberries 75

do Chen ies > ^

do j'lums 76

do Peaches

Apple Jelly 76

Red Currant Jelly 76

To can Tomatoes 77

CANDY.

General Directions 78

Fondant 7iS

Yellow Coloring „ . 79

Pink " -,i)

Green " 79

Brown " 79

Orange Creams 79

Cream Walnuts or Almonds. . !So

Grilled Almond drops 80

English Almond Rocks 80

Butter Scotch 80

(. 'hocolate Caramels 81

Cocoaimt Chocolate Caramels. 81

Cream Caramels (outside) 81

do do (inside) 81

102

IndeX'

PAGE

Everton Totly 82

Nougat 82

C'ocoanut Ci earn 82

Maple Cream 82

Nut Caramels 83

Fig Candy 83

(Jandied Orange Peel 83

Candied Lemon Peel 83

SALADS.

Polish Salad 85

Potato " 85

Chicken " 85

Lobster " 86

Green Butter 86

Oyster Toast 86

Salad Sandwich 87

Tomato ♦' 87

Beef " 87

SYRUPS &- CORDIALS.

I^mon Syrup 87

(iinger Liquer 87

Grape Wine 88

Ginger " 88

Raspberry Vinegar 88

Currant Cordial 88

INVALID COOKERY.

Chicken Brot h 90

PAOB

Oyster Broth... 90

Peptonized Milk 90

Boiled Klour Gruel 90

Oatmeal " 91

Milk &^ Albumen 91

Arrowroot 91

Bar'ey Water 91

Flaxseed Lemonade 9I

Chocolate 92

Koumyss , . 92

Beef Tea 92

Port Wine Jelly 93

Jellied Cliicken 03

Beef Jelly 93

Blackberry Cordial 93

The Rector's Receipt for Chick-
en Broth (as made by himself) 94

MISCELLANEOUS.

To preserve parsley green

through the winter 95

Hard Soap 95

Micellaneous Hints 95

Fried Bacon to Garnish 95

Fried Bread Crumbs 96

Stuffed Tomatoes 96

To destroy Insects 96, 97

To prevent moths in Carpets.. 96

To remove grease from Carpets 96

.*>•

ttiS

• ,1

i. j

10.-^

Comb's Heat ^EarSet,

233 BLEURY STREET.

TKLKPHONK 808.

Pish. Poultry and Vegetables

ALWAYS ON HAND.

209<? St. catm u?mE nx..

Books, Fancy Goods, JMusic, School Supplies,
Stationery, Birthday, (Correspondence,

VISITING AND PLAYING CARDS,
PERIODICALS, TOYS, &C.

USE •

Covernton's Fragrant Carbolic Tooth Wash,

For CLEANSING and PRESERVING the TEETH,

PRICE, - - 25 cts.

XTSIB

COVERNTON'S SYRUP OF WILD CHERRY,

For Coughs, Colds, Asthma and Bronchitis,

PRICE, - - 25 cts.

TJSE

COVERNTON'S NIPPLE OIL,

FOR CRACKED OR SORE NIPPLES,

PRICE, - - 25 cts.

JPrescHjHions Carefully Prepared and at Moderate

Pt'ices,

C. J. COVERNTON & CO.,

Cor. of DORCHESTER & BLEURY STREETS.

Branch Store, 469 ST. LAWRENCE STREET.

DKALEK IN

|oic^ mutnU^,

TE^S, COFFEES,

AND FRUITS IN SEASON.

MONTREAL.

ill

|»IxOg(5E&eO

■8

►-4

21 * 2lf. * liawrenee * Zlreelf,
!• MONTREAL. -I

STROUD'S • TEA

^Np pE y^ppY.

91 ^t. I^kwfenc'e^fkiti ^ti^eet,

'il

iQ>

Tele PHONE No. 1G90

WALLACE DAWSON, Apothecary,

169 ST. LAWRENCE. MAIN STREET, MONTREAL.

Sunday Attendance : 10 a.m. to I p.m.. and 4.30 to 6 p.m.

I would bug to call the iittention of the imblic to the folliwiiig inlvautiiges

?;uaraiitefd them by the system adopted \\\ ii,y Depiirtiiient t'c.r Disiieusing
'hysiciaas' Prescriiitions :

The. DUpansarfi h-inr/ qiiHi' .■ffjinru'c/niin ntlur nrimches <>/ thr nn.-tiiiijss.
All Medicines arc Cnrnpniniilnl inuler mii iiiimc(li(Ui' snpt rintenilence.
A C'ojn/ of enri/ /'ti-ncrintiiiii is /.f/it.
The priiiiij)/ ileliccr/i nf Sli-itieincis in nil ftislricU.

As also a few of inv Sjiei'iallies :

DAWSOK'S COMPULND PECTORAL SYUUIV— The populur Peincdy for
Coughs, BroiiohiHs;, and the dlBtressing ('ough nf Coiibuniptioii. For Child-
ren, it ha-< no equal.

DAVVSOX S UHKU.MATIC CUKE. -An elVectual Remcly for all Itheumatio
afl'ections

DAWSON'.S STOl'-lT.— An iiifullible remedy lor Toothaehe

DAWSON'S ODONTINE S.A.l'.)NVCEOUS.— A i.>rfeot Tooth Powder.

CANADA TRUSS FACTORY.

(ESTAISLI.SIIKD 1856.)

F. GROSS, 712 Craig St., Montreal, ft.

Near Victoria Square. 'A

SURGICAL INSTKUMENT MAKER.

OroHS'

' Patent Artificial f.,linbM.

Latest improved,
Are made light and durable

(jross' Improved Chest Expanding Steel Shoulder Braee.
PRrCK :-For Adults, ,$t M. $2, .if'.'.oO, $5, or best .■^13 ."O.
tor Children, .^1, ifl.TjU, §2, or best, $2 50.

'Jakeeircuniference round wal t,and length from under
t)ie armpit to top of hij) boup.
/ \\\ . ^y remittirg amount, as ako 25c. postage stamps. 1 will
4 )", forward them by parcel post.
I it // ^iVIt'.'if^a^turers of all kinds of Trussei, Instruuients for
'.It 1 1 1 Physicml Deformities, etc.

rrilT^Jk lamfi mde 10 Walk, llif Drf inaJe to Hw

by Artificial tar Drums, which are not perceptible ; Audoi.hones, Ear Trumpets,
and Conversation Tubes, Elastic .Stockings, Leggings and Anklets Electric

'rrnnh ^'^'nH^f ^t°^o^ Bands ea„sily applied and pleasant to wear forVidney
Trouble; price, «L 2d. Invalid Chairs aud Crutches, Pile Trusses, etc., and
Syringes of every description ' =■> , ckv-., <»uu

N.B.— Special Room for ladi es with lady attendant.

The Dominion Umbrella and Para.sol Factory,
714 CRAIG STREET.

On band, made to order, repaired, and re-covered*