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SOLE AGENT FOR LOUISVILLE COURIER-JOURNAL AND LOUISVILLE ‘TIMES .. 130 East Maw Sr. LEXINGTON, Ky. Sy ary nn th Rat tel 7v "7 " vr "wv vy nay ry i, ee ec A a A A A A A A Lakeview sidnieeatin a am eens Lexington, Ky. G reen hou Ses ON RUSSELL CAVE PIKE. THE BEST OF CUT FLOWERS ALWAYS ON HAND. DESIGNS AND WEDDING DECORATIONS A SPECIALTY. Telephone 401. @ P. 0. Box 446. g REPRESENTS ONE Lp Bao Tiils Suse GRAS. TOBAC CS x, am LEXINGTON, KY; i Bi The girls all say They can’t resist The man that chews Blue Ribbon Twist. The Central Music and Art Co. DEALERS IN MUSICAL MERCHANDISE, MUSIC BOOKS, ETC. ARTISTS’ MATERIALS, AMATEUR PHOTOGRAPHERS’ SUPPLIES, Te Oe No. 49 E. Main Street, LEXINGTON, KY. MAIL ORDERS PROMPTLY FILLED, I ac ni ct htt kc et hk tn tt tt it tl aac A iat ht nae, nt nt tbat Inet Dt na Att int, ns ] -- MADE NEW... We resilver old mirrors by the German and French processes, make them as good OLD MIRRORS as new, and guarantee them, at 50 cents per square foot. We paint signs, make posters, poat bills. L. H, RAMSEY & 00., 122 E. Main St. | HOSKEN & CO. “ae CITY ROLLER MILLS ROLLER FLOUR, CORN Cor. Vine and Mill Streets MEAL, and MILL FEED WREN & COOPER For Wall Paper, Window Shades & Picture Framing, and Room Moulding 69 East Main St. %%% LEXINGTON, Ky. R. R. HARTING_—__ . Pharmacist COR. MILL AND SHORT STS. SPECIALTIES: PROMPTNESS, PRECISIOLT AND PRESCRIPTIONS TELEPHONE, 256 avy La ay ry Wy Lg aOPr "v "v vy 77 7 a ert Patol "7 7y al WAAAY PARR RERUERETEREERERAHEREEEEEREREREEEELARREREEEEREEEEEEEEHEEERREEEERERENY e Blue Grass Grocery Company « Cash Grocery 17 STORES IN CENTRAL KENTUCKY GROCERIES RETAILED AT WHOLESALE PRICES. WE SELL THE BEST GOODS FOR THE LEAST MONEY. Telephone 465, Goods delivered free. 3. € Earl, Manager 67 East Short Street, Lexington, Ry. KAUFMAN-WILSON CO., (INCORPORATED) Clothing, Tailoring, Furnishings and Hats. BOY’S OUTFITTERS. .. The largest house of the kind in the state .. 8 AND 10 W. MAIN ST., LEXINGTON, KY. W. T. JONES WHOLESALE AND RETAIL Feed, Grain, and Coal WAREROOM AND YARD 188 RACE STREET =e, Telephone 289 Downtown office 124 E. [lain St., LEXINGTON, KY. .- Telephone 32 .. ST TC CT TY ae anu FARE EBEDEDESEGEGG THE WAY TOA MAN’S HEART ews A COOK BOOK ‘ublished by the con are a e Hill Street Methodist me Lexington .. Kentucky . REREREREREREVD ER ERERERERERERERER : : iS & iS & & : Pa & & & a : EE ie ai be COPYRIGHTED, 1896 By CHARLES WELLS MOULTON. <) hea. S26> PRINTED AND BOUND BY THE PETER PAUL BOOK COMPANY, BUFFALO, N. yY. TABLE OF CONTENTS. SOUPS. PAGE Wuite Stock. Mrs. Bowdich. New Vegetarian Dishes . é : 9 Brown Stock. Matilda Lees Dods. Handbook of Practical Cookery . wl: 49) Soup Stock. Marion Harland. Cookery for Beginners a 10 ConsoMME A LA ROYALE. Mary A, Everard. Handy Dictionary of Cookery . 10 VERMICELLI Soup. Mrs, Black. Superior Cookery <0 VEGETABLE Soup. Jenny Wren, Soups, Stews, Hashes aud Ragouts II Ox-Tait Soup. Miss Leslie. Old Standard Cookery Ir VEAL Soup. Mrs. M.E. Neill. Every Day Cook Book 2 s 12 BaRLEY BROTH. Miss Cameron. Soups and Stews and Choice Ragouts 12 Cam Soup. Mrs. John G, Carlisle. Kentucky Cook Book . - 13 PoraTo Soup. Jane R. Ferguson. Chambers’ School Cookery i 13 CaspaGE Soup. Mary Hooper. Every-Day Meals ‘ : ‘ 13 HopGe-PopGE. Margaret Sims. Cookery ; ‘i 14 ToMATO Soup. Marion Harland. Cookery for Beginners 14 CELERY CREAM. Cowen and Beaty-Pownall. Fast Day and Vegetarian Cookery 14 CHICKEN Soup. Elizabeth F. Lea, Domestic Cookery 4 15 TOMATO Bisque. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book. 15 SouBIsE Sour. Mme. Marie DeJoncourt. Wholesome Cookery . 15 Mock TurTLE Soup. Angilo-Indian Cookery at Home 16 AspaRAGUS Soup. Abby Merrill Adams. Sense in the Kitchen ‘ 16 Ox-Tait Soup IN BAKING-PAN. Alex. Soyer. Standard Cookery 17 Brown Turkey Soup. Juliet Corson. Practical American Cookery 17 CREAM OF ONION Soup. Cornelia C. Bedford. Table Talk 18 VEGETABLE Soup, Fanny Merritt Farmer. Boston Cooking School Cook. Book . 18 FISH AND OYSTERS. BAKED Cop. Mrs. Black. Cookery for Schools ¢ 19 BAKED PIKE. Margaret Sims. Cookery é f 19 BLUEFISH BAKED WHOLE. Juliet Corson. Practical American Cookery 20 BAKED Ha.isuT. Mrs. D.A. Lincoln. Boston Cook Book 7 21 BAKED SHAD. Mary Stuart Smith. Virginia Cookery Book 21 FisH Cakes, Jane R. Ferguson. Chambers’ School Cookery 22 BoILED SALMON. Mrs. Black. Superior Cooking 2 23 FriED SMELTS. Mme. Marie DeJoncourt. Wholesome Cookery 23 MACKEREL WITH BLACK BUTTER. Mrs. De Salis. Tempting Dishes 23 SMALL Fiso. Alex. Soyer. Standard Cookery 24 BROILED SALT MACKEREL. M. Tarbox Colbrath. What to Get for Breakfast 24 SousED MackEREL. AnnieM.Griggs. Cookery for Young Housewives . 24 FisH ENTREE. Cornelia C. Bedford. Table Talk . é . i 25 Twin SoLces. Mrs. M.J. Lincoln. American Kitchen Magazine 25 Frig—D PercH. M. Tarbox Colbrath. What to Get for Breakfast 26 BAKED Rocx-FISH. Elizabeth F. Lea. Domestic Cookery . ; 26 BAKED BLACK Bass. Mrs. P. B. Ayer. Mew Home Cook Book 7 a 29 BoILeD Trout. Miss Leslie, Old Standard Cookery 3 5 » 337 FrigD HERRING, Mary A. Everard. Handy Dictionary of Gabe : 27 FILLETS oF HADDOCK WITH TOMATO SAUCE. omen and Beaty-Pownall. Fast-Day and Vegetarian Cookery . 27 2 TABLE OF CONTENTS. EscALopep OysTERS. Margaret D. Warren. My Own Cooking FriED OysTERS. Mrs. DeSalis. Oysters & la Mode . . . Pics IN BLANKETS. Mrs. John G. Carlisle. Kentucky Cook Boek > MACARONI WITH OysTERS., Mrs. F.B. Orr. Mew Home Cook Book PANNED OysTerRS. Mrs. J.B. Lyon. New Home Cook Book CLAM FRITTERS. Christine Terhune Herrick. What to Eat, How to Siee it BoILeD Crass. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book DEvVILED Crass. Mrs, Clement C. McPhail. #7. F. V. Receipt Book EscaLopep LopsteR. Mary Hooper. Fvery-Day Meals 7 CHOWDER. Miss Leslie. Old Standard Cookery S MEAT AND FOWL. RULES FOR BAKING MEAT. Mary Harrison. Guide to Modern Cookery BoILED CORNED BEEF. Marion Harland. Cookery for Beginners Roast VEAL. American Housewife and Kitchen Directory ROLLED LoINoF MuTTon. Mary Hooper. Little Dinners . A Nice Way To SERVE CoLpD BEEF. Mrs. M. E. Neill, Every-Day Cook "Book Friep Liver. Martha H.Gordon. Cookery for Working Men’s Wives . BEEFSTEAK AND MusHRooms. Mrs, Gibson. Maryland and Virginia Cook Book Co_p MeEaT BALLS. Mrs. Black. Cookery and Domestic Economy MINcED Co.Liops. Jenny Wren. Soups, Stews, Hashes and Ragouts CROQUETTES OF CoLD MzgatT. Mrs. Black. Cookery and Domestic Economy Beer Hasu. Mrs. Washington, OUnrivalled Cook Book BEEF A LA Mope. Alex. Soyer. Standard Cookery a VENISON CUTLETS. MissCameron. Soups and Stews and Choice Ragouts SALMI OF WILD Duck. Mary L. Allen. Luncheon Dishes ‘i Rump STEAK, STUFFED. Mary L, Allen. Luncheon Dishes zs TENDERLOIN OF PoRK WITH FRIED APPLES. Thomas J. Murrey. Cookery Catr’s LIVER EN MATELOTE. Deshler Welsh. Bachelor and the re Dish BAKED Ham. Mrs. Black. Choice Cookery . i ‘ MutTon or Lams CUTLETS WITH TOMATO SAUCE. Margaret sims. Cookery. Lamp’s Fry. Mrs. De Salis. Tempting Dishes . CANNELON OF BEEF WITH MusHRooms. Boston Cooking School Cook Book . Friep SALT Pork. Abby Merrill Adams. Sense in the Kitchen . To Fry Sausaces. Abby Merrill Adams. Sense in the Kitchen BoiLeD OR STEAMED TURKEY OR FowL. Mrs. Lincoln. Boston Cook Book PARTRIDGE PIE, Matilda Lees Dods. Practical Cookery SuPpREME OF CHICKEN. Boston Cooking School Cook Book Roast Duck. Abby Merrill Adams. Sense inthe Kitchen . CREAMED CHICKEN. Mrs, JohnG. Carlisle. Kentucky Cook Book Roast PARTRIDGE. Miss Cameron. Soups and Stews and Choice Razoute BLANQUETTES OF TURKEY. Miss Cameron. Soups and Stews and Choice Ragouts. FRICASSEED CHICKEN. Mrs. Gibson. Maryland and Virginia Cook Book Witp Ducks. Matilda Lees Dods. Practical Cookery “ CERVELLES,”’ OR BRAINS. Mme. Marie De Joncourt. Wholesome Cookery MEAT AND FISH SAUCES AND SALAD DRESSING. PLain LospsTER SAucE. Mary Harrison. Guide to Modern Cookery DutcH Sauce. Mrs. De Salis. Soups and Dressed Fish CapPER SAUCE. Barbara Thomson. Cookery for the Sick and Convalescent CREAM Sauce. Mrs. D. A. Lincoln. Boston Cook Book PAGE 27 28 28 28 29 29 29 29 30 30 ESGGER BaG 46 TABLE OF CONTENTS. 3 PLAIN WHITE SAUCE. Mary Harrison. The Skilful Cook . i ‘ ae PaRSLEY SAUCE. Mary Harrison. Guide to Modern Cookery 5 é » 46 MAYONNAISE SAUCE. Margaret Sims. Cookery s . 7 + 47 Surimp Sauce. Jenny Wren. Soups, Stews, Hashes and pace s > AF: BECHAMEL Sauce. Boston Cooking School Cook Book . ‘ _ - 47 ONION SAuCE. Mary Harrison. The Skilful Cook . qi j . - 48 PLAIN SALAD DRESSING. ThomasJ. Murrey. Fifty Salads . . » 48 VEGETABLES, TOMATOES. Mary Harrison. The Skilful Cook ‘ » 49 BOSTON BAKED PoRK AND BEANS. Mrs. D. A. Lincoln. Boston Cook Book - 49 AsparaGus. Abby Merrill Adams. Sense inthe Kitchen . . . » 50 BOILED CAULIFLOWER. Mary Harrison. The Skilful Cook c - 51 FRENCH BAKED PoTATOES. Mme. Marie DeJoncourt. Wholesome Cookery 61 BoILepD BEETs. Miss Cameron. Soups and Stews and Choice Ragouts . e 5U STEWED Parsnips. Mrs. Black. Cookery and Domestic Economy e352) To Fry Eco-pLant. Elizabeth F. Lea. Domestic Cookery . . « 52 STEWED MusHRooms. Mary Harrison. The Skilful Cook . ; q » 52 SuccoTasH. New Home Cook Book : ‘ é a 53 CELERY A LA CREME. Mary Jewry. Warne’s “Model Cookery ‘ i » §3 SUMMER SquasH. Abby Merrill Adams. Sense inthe Kitchen , : , 2253 FRIED CucumBERS. Mrs, Washington. Unrivalled Cook Book . . » 53 ToMATOES ON Toast. Mrs. DeSalis. Tempting Dishes . . . - 54 Corn CroqueTtTes. Christine Terhune Herrick. Whatto Eat . a » 54 WATER-CRESS. Mary Hooper. Every-Day Meals. s . » 54 PARSNIP FRITTERS. Mrs. M.J. Lincoln. American Kitchen Mawavine . > 54 SALADS. BREAKFAST SALAD.’ Thomas J. Murrey. Fi/ty Salads és . fi » 55 SARDINE SALAD, Mrs. M, E. Neill. Avery-Day Cook Book . * - 55 Cop SLaw. Abby Merrill Adams. Sense in the Kitchen . . . - 55 Lettuce SALAD. Abby Merrill Adams. Sense in the Kitchen 7 ‘ » 56 CucuMBER SALAD. ThomasJ. Murrey. Fifty Salads “ ‘ a . 56 BEET SALAD WITH ONIONS. Alex. Soyer. Standard Cookery ‘ 7 » 56 WINTER SALAD. Miss Cameron. Soups and Stews and Choice Ragouts . 37 CHICKEN SALAD. Mrs. Washington. Unrivalled Cook Book . . a: 557 Surimp SAcap. Thomas]. Murrey. Fifty Salads . . . 7 - §7 ToMATo SaLap. Mrs. Spruance. New Home Cook Book . ai ‘ - S57 LossTER SALAD. Mary Harrison. The Skilful Cook i : 5 - 58 ORANGE SALAD. Mary L. Allen. Luncheon Dishes . : . » 58 OYSTER SALAD. Mary Stuart Smith. Virginia Cook Book 5 . 58 Ecco SaLap. Christine Terhune Herrick. What to Eat, How to Serve a - 358 PoTaTO SALAD. Juliet Corson. Practical American Cookery A . » 59 Sprinc SaLap. Mrs.M.J. Lincoln. American Kitchen Magazine . « 59 PotaTo SALaD. Mrs. C,C. McPhail. F. F. V. Cook Book 7 . - 59 ScALLoP SALAD. Mrs.M.J. Lincoln. American Kitchen Magazine . 60 VEAL SALAD. Mrs. G. E. Morgan, Lancaster Cook Book < 3 « 60 RUSSIAN SALAD. Mary L, Allen. Luncheon Dishes . ‘ ‘ . . 60 4 TABLE OF CONTENTS. PASTRY. ; PAGE A Licut PAstge. Mary Harrison. Gudde to Modern Cookery i ‘ - 61 PourF Paste. Mrs. De Salis. Puddings and Pastry 3 : . 61 ORANGE Pig. Mrs.C.C. McPhail, &.F.V.Cook Book . 2 ‘ w 162 Berry Pig. Mrs. D. A. Lincoln. Boston Cook Book - . « 62 Cocoanut Pig. Abby Merrill Adams. Sense in the Kitchen 3 : e302 Mince Pig. Mrs. JohnG. Carlisle. Kentucky Cook Book . = is « 62 Mince Pig. Mrs.J.R. Adams. Mew Home Cook Book , 5 . 63 PRUNE Pig. American Housewife ‘ o . » 63 Rice Pre. Mrs, A.S. Ewing. New Home Cook Book o . » 63 MARLBOROUGH PIE. American Housewife ei a 2 . + 64 APPLE Pig. Mrs. M. E. Neill. Every-Day Cook Book 3 ‘ : « 64 CusTarpD Pig. Mrs. E. E. Marcy. New Home Cook Book . ‘ ‘ - 64 CHOCOLATE Piz. Miss G.C. Earl. Lancaster Cook Book . 65 CurRANT Pig. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book 65 PINEAPPLE Piz. Mrs. Washington. The Unrivalled Cook Book 65 PEACH Pig. Mrs. Elizabeth E. Lea. Domestic Cookery z ‘ 65 Lemon Pir. Abby Merrill Adams. Sense in the Kitchen r 66 CREAM Pig. Mrs. Bartlett. Mew Home Cook Book . . é 66 CHEHSE STRAWS. Mary Hartison. Zhe Skilful Cook . . 66 SouasH Pig. Juliet Corson. Practical American Cookery . ‘ : . & CRANBERRY Tart. Annie M. Griggs. Cookery for Young Housewives . . 67 RED CURRANT AND RASPBERRY TART. Mary Jewry. Warne’s Model Cookery 68 BAKED APPLE Dump.ines. Juliet Corson. Practical American Cookery 68 DESSERTS, PRINCESS’s PUDDING. Mary Hooper. Little Dinners _ . » 69 Fic Puppinc. Matilda Lees Dods. Handbook of Practical Cakes . 69 Suer Puppinc. Abby Merrill Adams. Sense in the Kitchen 70 GRAHAM PupDING. Fanny Merritt Farmer. Boston Cooking School Cook Book 70 MARMALADE PuppDING. Matilda Lees Dods. Handbook of Practical Cookery 70 Bigb’s-NEST PuppDING. Mrs. De Salis. Puddings and Pastry s < 70 Saco Puppinc. Jane R. Ferguson. Chambers’ School Cookery . * Oa PLum PuppinG. Mary Harrison. S&z/ful Cook 2 A s. TE Cocoanut Puppinc. Mrs. John G, Carlisle. Kentucky Cook Book ee BAKED INDIAN PuppinG. Mrs. M.E. Neill. Avery Day Cook Book : Re RicH PLum PuppinG. Mary Hooper. Little Dinners - . . + 72 QUEEN PuppiInG. Abby Merrill Adams. Sense in the Kitchen ‘ 7 “73 GraHAM PuppDING. Mrs, Charles F. Battey. Lancaster Cook Book . ae) 93 ORANGE CUSTARD PuppING. Mary Hooper. Little Dinners . . a “93 CrysTAL PALACE PupDING. Mrs. Black. Superior Cookery : 74 PEACH PuppinGc. Mrs. Charles H. Gibson. Maryland and Virginia Cook Hak; 74 CoFFEE CREAM. Margaret Sims. Cookery . x Tapioca CREAM. Miss Cameron. Soups and Stews and Choice Ragouts a 495 STEWED Prunes. Margaret Sims. Cookery ‘ ‘ w 35 SNow Pyramips. Mrs. M.E. Neill. Every-Day Cook Bone ‘ fs + 76 BLANCMANGE. Mary Harrison. The Skilful Cook . . ‘ : «96 Compote oF RicE. Mary Harrison. The Skilful Cook . . * 96 Fairy ButTerR. Matilda Lees Dods. Handbook of Practiéal Cooker Yoo 97 LEMON Sponce. Mary A. Everard. Handy Dictionary of Cookery 77 Rep Rosin. Mrs. DeSalis. Puddings and Pastry . 0 A : 4 77 TABLE OF CONTENTS. Compote of ORANGES AND Cocoanut, Mrs. Black. Superior se APPLE TURNOVERS. Mary Hooper. Zvery-Day Meals . ig BANANA CANTELOUPE, Boston Cooking School Cook Book . : CHEAP CuSTARD. ‘Mary Harrison. The Skil/ul Cook CHOCOLATE CUSTARD. MaryL. Allen. Luncheon Dishes GERMAN Purrs. Mrs. Charles H. Gibson. Afuxyland and 1% gina Cook Book STRAWBERRY SHORTCAKE. Mrs. J. O. Garretsee. Lancaster Cook Book CHOCOLATE CREAM GLACE. Miss Cameron. Soups and Stews, etc. SALTED ALMONDS. Juliet Corson. Practical American Cookery PUDDING SAUCES. GERMAN PuDDING SAUCE. Mme. Marie DeJoncourt. Wholesome Cooking Sauce. Martha H. Gordon. Cookery for IVorking Men's Wives Wine Sauce. Fanny Merritt Farmer. Boston Cooking School Cook Book Harp Sauce. Mrs. D. E. Neill. Every-Day Cook Book . : . Wine Sauce. Mrs. D. A. Lincoln. Boston Cook Book f é : ORANGE Sauce. Mary Harrison. Guide to Modern Cookery SaAucE FoR PupDING. Jane R. Ferguson. Chambers’ School Cooking Cotp Sauce FoR PuppDING. Mrs. John G. Carlisle. Aentucky Cook Book GERMAN Sauce. M.D. Harris. Home Cook Book ie F ; FoAMING PUDDING SAUCE. Abby Merrill Adams. Sense in the Kitchen , CHERRY SAucE. Abby Merrill Adams. Sense in the Kitchen MAPLE SuGar SAuce. Juliet Corson. Practical American Cookery Dinau’s CHARMING SAUCE. Mrs. Washington. Unrivalled Cook Book Movasses SaucE Mrs. Lea. Domestic Cookery . . Z . Puppinc Sauce Mrs, Black. Cookery for Schools . ‘i 7 : Lemon SAucE, Mrs. Black. Cookery and Domestic Economy < 3 ICES AND ICE CREAM. AppLe Ick. Mary A. Everard. Handy Dictionary of Cookery z . CHERRY WATER Icz, Margaret Sims. Cookery . 2 : LEMON WATER IcE. Mary Jewry. Warne's Model Cookery 3 < Cuinesé Ice. Catharine Owen. Choice Cookery. F ‘ Peacu IcE CREAM. Mrs. Welch. F. F.V. Receipt Book . ‘ RASPBERRY ICE CREAM. Mary Stuart Smith. Virginia Cook Book ‘ Tutti Frurtr Ice CREAM. Mrs. Washington. Unvivalled Cook Book . CHOCOLATE IcE CREAM. Abby Merrill Adams. Sense in the Kitchen PLAIN IcE CREAM. Juliet Corson. Practical American Cookery . NEAPOLITAN IcE CREAM. Mary Harrison. Guide to Modern Cookery . STRAWBERRY IcE CREAM. Matilda Lees Dods. Practical Cookery 4 RaTiFia Ice CREAM. MaryJewry. Warne’s Model Cookery , é ITALIAN CREAM. Miss Leslie, Old Standard Cookery 2 7 ‘6 VELVET CREAM. ThomasJ. Murrey. Cookery Books a PisTAcHIo Icz CREAM. Mrs.M.J. Lincoln. American Kitchen Resiacre SIBERIAN PuNCH. Mrs. JohnG, Carlisle. Kentucky Cook Book RomMAN Puncn. Mrs. Washington. Unrivalled Cook Book is GRAPE SHERBET. Mrs. JohnG. Carlisle. Kentucky Cook Book, POMEGRANATE SHERBET. Mrs, D. A. Lincoln. Boston Cook Book % ORANGE SHERBET. Mrs. D. A. Lincoln. Boston Cook Book FROMAGE DE CREME A LA GLACE. George A. Sala. Thorough Good Cook Biscuit GLACE. Thomas J. Murrey. Cookery Books ' , ‘ » 84 » 85 » 85 » 85 » 85 82 » 82 - 82 82 » 83 83 83 84 84 84 84 86 86 86 87 87 88 88 89 89 89 90, go go gi gr 9 I gL g2 g2 6 TABLE OF CONTENTS. CAKE, PAGE PLAIN IcING. Miss Cameron. Soups and Stews and Choice Ragouts * » 93 BoILeD Icinc. Mrs. D. A. Lincoln. Boston Cook Book . . . - 93 CuHocoLaTE Icinc. Mrs. C.C. McPhail. F. F. V. Cook Book . . 93 CorRN-STARCH IcinG. Miss Corson. Practical American Cookery . 94 BUTTERMILK CAKE. Jane R. Ferguson. Chambers’ School Cookery ‘< » 94 CHOCOLATE CAKE. Mrs. Washington. Unrivalled Cook Book . . 94 COFFEE CAKE. Abby Merrill Adams. Sense in the Kitchen 5 si 95 CoFFEE CAKE. Mary A. Everard. Handy Dictionary of Cookery fs 95 Cup Cakes. Mrs. JohnG. Carlisle. Kentucky Cook Book 95 SUNSHINE CAKE. Mrs. Charles H, Gibson. Maryland and Vase Cook Boor 95 CHEESE Cakes. Alex. Soyer. Standard Cookery ’ s és i - 96 CuHeAp Fruir CAKE. Miss Earle. New Home Cook Book . = 7 » 96 PLAIN SEED CAKE. Mary Harrison. The Skilful Cook 2 é 5 » 96 Fruit CAKE. Mary Stuart Smith. Virginia Cook Book . . . e197 Hickory-nut Cake. Nellie Gould. Mew Home Cook Book 5; ns - 97 Pork Cake, Abby Merrill Adams. Senseinthe Kitchen . 97 Mo.assEs PounD CAKE. Mrs. Washington. The Unrivalled Cook Book 97 Hot WATER SPONGE CAKE. Mrs. G. P. Crittsinger. Lancaster Cook Book 98 MARBLE CAKE. Mrs. De Salis. Cake and Confections = . . 98 WeppING Fruit Cake. SarahJ. Cutter. Palatable Dishes “ 98 WHITE MounTAIN CAKE. Mrs. D. E. Neill. ZEvery-Day Cook Book 99 SCRIPTURE CAKE. Mrs. A.D. Porter. Lancaster Cook Book . - 99 Snow CAKE. Matilda Lees Dods. Practical Cookery . : 100 PLAIN SPONGE CAKES. Jane R. Ferguson. Chambers’ School Coanery é 100 ANGEL Foop. Mrs. John G. Carlisle. Kentucky Cook Book ! 100 ONE-EGG CAKE, Mrs. D. A. Lincoln. Boston Cook Book . : 101 Rice CAKEs. Mary Hooper. £very-Day Meals . . IOI New ENGLAND FRIED CAKES. Juliet Corson. Practical American Cookery 101 PEACH SHORCAKE. Christine Terhune Herrick. What to Eat, How to Serve It 102 FROSTING FoR CAKE, Marion Harland. Cookery for Beginners . . « 102 GINGERBREAD. Marion Harland. Cookery for Beginners . ‘ ‘ + 102 Lapy-FInGErS. Soston Cooking School Cook Book. . . . . - 103 Kisses. Mrs, Lea. Domestic Cookery . . . ‘ . + 103 CREAM PurFs. Miss Nettie Miller. Lancaster Cook Book » ‘ . + 104 Cookies, Mrs. John G. Carlisle. Kentucky Cook Book a é » 104 GINGER Cooxiges. Sarah J. Cutter. Palatable Dishes : é + 104 CrRuULLERS. Martha H. Gordon. Cookery for Working Men’s Wives ‘i + 105 SorT MoLassEs GINGERBREAD. American Housewife . . . + 10S ALMOND JuMBLES. Mary Jewry. Warne’s Model Cookery . 105 SuGAR Cookies. Marion Harland. Cookery for Beginners ‘ 106 Cocoanut Macaroons. Mary L. Allen. Five O'clock Tea 106 BREAD. Wueat BREAD. Matilda Lees Dods. Handbook of Practical Cookery 107 BosTON BROWN BREAD. Thomas J. Murrey. Cookesy Books S 108 Brown BreaD. Mary A. Everard. Handy Dictionary of Cookery 108 OLD-FASHIONED GRAHAM BREAD. Mrs. Pulsifer. Vew Home Cook Book. 108 BREAKFAST Biscuits, Thomas]. Murrey. Cookery Books i“ 109 Tea Biscuits. Mrs. Lea. Domestic Cookery . . < . 109 Ruskxs. Mrs, D. A. Lincoln. Boston Cook Book % e . é . 109 TABLE OF CONTENTS. 7 BAKING-POWDER Biscuits. Abby Merrill Adams. Sense in the Kitchen . . te MiLx Rotts. Mary Harrison. The Skilful Cook . ‘ . . » 110 Passion Biscuits. Margaret Sims. Cookery . ‘ . . . . 110 Warrces. Mrs.C.C. McPhail. F. #. V. Receipt Book . ‘ . + TIL Buns. Mary Harrison. The Skilful Cook ‘ ‘ : + UE Sopa Scones. Anna M. Griggs. Chambers’ Cookery for Romewsics 7 » MIT Potato Scones. Mrs. Black. Cookery for Schools . 5 ‘ . Ul Quick SALLY LuNN. Mrs. Peter H. Mayo. F. F. V. Receipt Book $ » 112 GRAHAM MEAT GRIDDLES. M. TarboxColbrath. What to Get for Breakfast . 112 RicE PANCAKES. Juliet Corson. Practical American Cookery : . &. SET3 JoHNNYCAKE. Mrs.A.D. Porter, Lancaster Cook Book . 7 + 113 RAISED BUCKWHEAT CAKES. Juliet Corson. Practical American Gidhee . 13 FLANNEL CAKES, Mrs. M. E, Neill. Hvery-Day Cook Book . . . II4 HoECAKE. Mary Stuart Smith. Virginia Cook Book . . . ~ Ig VIENNA ROLLS. Mme. Marie De Joncourt. Wholesome Cookery . . . 114 PICKLES. PickLes, ThomasJ. Murrey. Cookery Books a arg PEACH PIcKLEs. Mrs. Thos. W. Brockenbrough. F. F Vv. "Receipt Book . 15 PicKLED ONIONS. Mrs. Washington. Unrivalled Cook Book a ‘ . 116 PickKLED FRENCH BEANS. Mary Jewry. Warne's Model Cookery. a . 16 GREEN PICKLE. Mary Stuart Smith. Virginia Cook Book . : e 117 Lorp HiGpEn’s Pick.re. Lou Randolph Mayo. F. F. V. Receipt Book . » i17 GREEN TOMATO PickLe. Mrs. JohnG. Carlisle. Kentucky Cook Book . . 118 PICKLED PEACHES. Juliet Corson, Practical American Cookery . ¥ - 118 Tomato Catcuup. Abby Merrill Adams, Sense in the Kitchen , : 1g Watnut Catcuup. Miss Lea. Domestic Cookery . . + 19 Grape CatcHup. Miss Annie E. Thatcher. Lancaster Cook Boat é 120 Pium Catcuup, SarahJ.Cutter. Palatable Dishes . - ‘ f . 120 Cuutney. Mary Hooper. Little Dinners s . : ‘ 20 PICALILLI. Mrs. M. E. Neill. Every-Day Cook Book. . ‘< ‘. a 12k CHowcHow. Mrs. King. New Home Cook Book * * E; “ R2E To GREEN Pick.ies. Mary Stuart Smith. Virginia Cook Book . ‘ * T20 To PickLeE RED CABBAGE, Mary Hooper. Lvery-Day Meals ‘ 122 Hers PowDER FOR WINTER Use. Mary Jewry. Warne’s Model Cooker ry he PRESERVES. Grape JAM. Mrs. D. A. Lincoln. Boston Cook Book % S si « 123 PLum JAM. Miss Cameron. Soups and Stews and Choice Ragouts c a tag GoosEBERRY JAM. Annie M. Griggs. Chambers’ Cookery for Housewives 123 BLAack CURRANT JAM. Mary Jewry. Warne’s Model Cookery . 3 + 124 RHUBARB JAM. Mary Heoper. Little Dinners * & * * 124 RASPBERRY JAM. Mrs. Black. Chotce Cookery . a * a 124 PRESERVED PEACHES. Thomas]. Murrey. Cookery Books . 125 Quince Preserves. Mrs.C.C. McPhail. 7. ¥. V. Receipt Book : + 125 PRESERVED PEACHES. Mrs. Washington. Unrivalled Cook Book . . . 126 RHUBARB GINGER. Matilda Lees Dods. Handbook of Practical Cookery 126 CANNED Pgars. SarahJ. Cutter. Palatable Dishes . * = (127 PRESERVED PigPLANT. Annie E. Thatcher. Lancaster Cook Have 2 . 127 PRESERVED QuincEs. Mrs. Anna Marble. New Home Cook Book . - 127 PRESERVED Fics. Miss Leslie. Old Standard Cookery . 7 3 - 128 8 TABLE OF CONTENTS. PAGE QUINCE JELLY, The American Housewife j z ‘ ‘ F » 128 Rep CuRRANT JELLY. Margaret Sims. Cookery - « 29 CHERRIES PRESERVED IN Syrup. George Augustus Sala. Tacvba Good Cook 129 ‘WATERMELON RIND. ThomasJ. Murrey. Cookery Books . . ‘ + 130 CLEAR ORANGE JELLY. Margaret Sims. Cookery . . 130 CRAB-APPLE JELLY. Juliet Corson. Practical American Cooker YY 6 130 CLARET JELLY. Mary Harrison. The Skilful Cook . F . 131 GREEN GAGE PLuMms. Mary Stuart Smith. Virginia Cookery Book 131 CANNED STRAWBERRIES. Mrs. M.E. Neill. Every-Day Cook Book 131 ORANGE MARMALADE. Mary A. Everard. Handy Dictionary of Cookery 132 CANNED PINEAPPLES. Abby Merrill Adams. Sense in the Kitchen . 132 CANNED STRAWBERRIES. Mrs. C.C. McPhail. FF. V. eee Book « 132 CRANBERRIES. Miss Leslie. Domestic Cookery. . ‘ » 132 CANDIES. CRYSTALLIZED Popcorn. Mrs. Phoebe Bruce. Lancaster Cook Book 133 Brest WHITE Mo.asses CaNpy. Abby Merrill Adams. Sense in the Kitchen 133 CHOCOLATE CARAMELS. Mrs. SarahJ. Cutter. Palatable Dishes r x: 133 MARSHMALLOowS. Mrs. Sarah J. Cutter. Palatable Dishes . . < 134 Noucat CAnpy. Mrs. John G. Carlisle. Kentucky Cook Book i * 2 134 WALNuT CREAM CANDy. Mrs. SarahJ.Cutter. Palatable Dishes. 135 Cocoanut BALLS. Mary Stuart Smith. Virginia Cookery Book . 135 Newport Canby. Mary Stuart Smith. Virginia Cookery Book . 135 BUTTER-SCOTCH. Fannie Waggoner. New Home Cook Book ‘i : - 135 CHOCOLATE Drops. Mrs. C.C. McPhail. &. #. V. Receipt Book . 136 Sort CREAM TaFFy. AnnaM. Richardson. Home-Made Candies 136 Movasses Canpy. AnnaM. Richardson. Home-Made Candies . 136 PEANUT CANDY. Mrs, Washington. Unrrvalled Cook Book 137 CHOCOLATE CARAMELS. ‘Mrs. C. H. Gibson. Maryland and Preinia Cook Book 137 VASSAR COLLEGE MOoLasses CANDy. Mrs. C. H. ibe Manned and Virginia Cook Book 137 Nut Tarry. Anna McGuire. & Fr. V. Receipt Book 138 MAPLE SUGAR CARAMELS. Mrs. Washington. Unxrivalled Cook Book 138 CrEAM Dates. Anna M. Richardson. Home-Made Candies 138 CHOCOLATE CARAMELS. Anna M, Richardson. Home-Made Candies 138 BEVERAGES. Ececnoc. Mrs. M.E. Neill. Every-Day Cook Book . f é 139 Hor Beer. Mrs. Dickinson. Mew Home Cook Book. i 139 Goop CookKING WINE. Mary Stuart Smith. Virginia Cookery Book 139 CLARET PuncH. Mrs.C, C. McPhail. 7. F. V. Receipt Book . 140 MILK Puncu. Abby Merrill Adams. Sense in the Kitchen . 140 BLACKBERRY CORDIAL, Mrs. D. L. Ransom. Lancaster Cook Book. 140 GINGER BEER. The American Housewife . ‘ 3 140 GraPE WINE. The American Housewife . ‘ I4I Grare Wine. Cornelia C. Bedford. Tadle Talk . 14 GINGER Pop. Mrs. C.H. Gibson. Maryland and Virginia Cook Book 14 STRAWBERRY AciID. Mrs. Alex. Falls. Kentucky Cook Book s f e142 MULLED CIDER. Mrs. Sarah J. Cutter. Palatable Dishes . 7 4 . 142 CaFEé Au Lait. Mrs, Sarah J. Cutter. Palatable Dishes . % : ‘ 142 TABLE OF CONTENTS. PANADE. Mrs. C.C. McPhail. -. F. V. Receipt Book . , . ALMOND MILK. Mrs. Washington. Unrivalled Cook Book . . CorFEE WITH Ecc. Mrs, D. A, Lincoln. Boston Cook Book PINEAPPLE LEMONADE. Juliet Corson. Practical American Cookery. . Lemon Wuey. Mrs. Black. Household Cookery ‘ 7 RASPBERRY VINEGAR. Mrs.S. H. Koopmans. Lancaster Cook Book MiILK LEMONADE, Mrs. Black. Superior Cookery . ‘ : . BREAKFAST DISHES. FRIED MusH. Mrs. C.C. McPhail. FF. &. V. Receipt Book . : 3 RIcE FRITTERS. Cowen and Beaty-Eewnalt. Fast Day and Vegetarian Cookery 5 é - . . PorripGE, Mrs. Black. Housthott Chats BREAKFAST PorRIDGE. Mrs. Sarah J. Cutter Palatable Dishes BREAKFAST CAKE. Mrs. C. Bradley. ew Home Cook Book WASHINGTON BREAKFAST CAKES. Mary Jewry. Warne’s Model Cookery GRAHAM BREAKFAST CAKES. Mrs. M.E, Neill. Every-Day Cook Book . CreAM Toast. M., Tarbox Colbrath. What to Get for Breakfast ButTeR Toast. Juliet Corson. Practical American Cookery Frencu Toast. Martha H. Gordon. Cookery for Working Men’s Wives SCRAMBLED Eces. Mary Hooper. Cookery for Invalids LYoNNAISE PoTATOES. M. Tarbox Colbrath. What to Get for ee FrieD PoTaAToEs. Mrs. Washington. Unrtvalled Cook Book Potato BALLS—DucHESSES. Mrs Washington. Unrivalled Cook Book Tomato OMELET. Miss Lea. Domestic Cookery . ‘ Ecc Omecet. Mrs, C.H. Gibson. Maryland and Veen Cook Book ; OysTER OMELET. Annie M. Griggs. Chambers’ Cookery . . SAVORY OMELET. Mary A. Everard, Handy Dictionary of Cookery Ecc Baskets. Mrs. F.M.Cragin. Mew Hone Cook Book EcGcGs AND Bacon. Mary Jewry. Warne'’s Model Cookery . BREAKFAST KIDNEY AND Ecos. Deshler Welch. Zhe FECheer, and the Chafing-dish 3 OYSTERS EN SURPRISE. Mrs. De Salis. Oysters @ la Mode. GRILLED MACKEREL. Magaret Sims. Cookery GRILLED SMOKED Happock. Mrs. Black. Chorce Cookers, BROILED SALTED CopFIsH. ThomasJ. Murrey. Cookery Books . Mutton CuTLets. Mary Hooper. Lvery-Day Meals STUFFED KIDNEYS. Mary Harrison. The Skilful Cook FrieD SALT Pork. Abby Merrill Adams. Sense in the Kitchen Friep CALF's Liver. Mrs.C.C. McPhail. #. F. V. Receipt Book Friep SAusAGES. Matilda Lees Dods. Handbook of Practical Cookery. BEEF CROQUETTES. Marion Harland, Cookery for Beginners a 7 MISCELLANEOUS. CorNED BEEF HasH. George Augustus Sala. The Thorough Good Cook WELsH RarREBIT. Mary Harrison. Guide to Modern Cookery . é Friep Apples. Juliet Corson. Practical American Cookery Fritters. Abby Merrill Adams. Sense in the Kitchen : a BANANA FRITTERS. ThomasJ. Murrey. Cookery Books . + 143 + 144 » 144 + 146 » 153 - 154 *, T§5 PAGE 143 143 144 144 + 145 145 145 146 146 146 147 147 147 148 148 . 148 149 149 149 149 150 150 150 I5r 151 150 Ist a 1852) 152 152 153 153 154 155 155 156 APPLE FRITTERS. Mrs. Charles H. Gibson. Maryland and Virginia Cook Book 156 10 TABLE OF CONTENTS. PAGE HUCKLEBERRY SHORTCAKE. M. Tarbox Colbrath. What to Get for Breakfast. 156 ORANGES. ThomasJ. Murrey. Cookery Books ao 5 i . + 157 FARINA JELLY. Mary Stuart Smith. Virginia Cook Book . . + 157 BAKED APPLES, Alex. Soyer. Standard Cookery . 157 FRIAR’S OMELET. Barbara Thomson. Cookery for the pice dais Civelsiene 157 Ricz Cakes. Mary Hooper. Cookery for Invalids . : 7 . 158 Macaroons. Thonias J. Murrey. Cookery Books . 158 ScotcH SHORT BREAD. Miss Cameron. Soups and Stews anid Choice Rascnis 158 rathninntirndhrncthnnirnthnntinndinatinathnndirndiratirrdlthrndtirctlrcctracirnatinndhrndirathrtrndinathanthradrndranthrnalircirndtirnsthratincthndinndiacthrncthratinadiratinctiratirndinctirnd cctinactanatiendlnadinndtrndinrdinrdinadtinrdtrrdtinrdirrdintinndinrdinndhtinnthnrdtinndtiradtinrdinrdtintinni octnrdhnnthnrthratlinndirndtiondinattantin hratlnalnalrnctartar dina indinad linainadirs tin diradinndinadinadincdinrdinnnntitatnrdantinnditinat tine dati tins tie te i Spring Season, 1897 Hew Carpeting, Hew Furniture, Kew Wall Paper, hew Draperies, WOOD MANTELS A SPECIALTY CORRECT PRICES. INSPECTION INVITED. Brower, Scott & Frazee, Main Street and Broadway, LEXINGTON, KY. Franklin Bacon, ge IK GEIR COFFEES AND TEAS SPECIALTIES We keep constantly on hand a new selected stock of groceries, which we offer at the lowest market price, and pride ourselves especially in suiting our trade. Can furnish all articles called for in the receipts embraced in this book. PHONE 240. .. Cor. Vine and Upper PVE V FV VEU EO VOT OF EFF EF FFF FFF FFF VV FFF VFO PVC UV OV VV VV VV UV Ve (PLL ALDLAP LAL ALD AIDA IAD PIV IAS —: bc, S. Bell, Jr. to 5 upper ss. .. Restaurant AND Ladies’ Lunch Room Be wt FINE CANDIES, FRUITS AND ICE CREAM .. Soda Water with Crushed Fruit Syrups LADIES FROM COUNTRY OR OUT OF TOWN WILL FIND IT A PLEASANT PLACE TO GO FOR SODA WATER OR LUNCH. CONVENIENT TO ALL DEPOTS. Wer wu URC UU) SOUPS. White Stock.—1. One pint soaked haricot beans, three pints water, one large carrot, one large onion, one large turnip, a little celery, one ounce butter, one teaspoonful salt, a very small quantity each of mixed herbs, mace and pepper-corns. Dissolve the butter in a saucepan, add the beans, vege- tables sliced, the seasonings and water ; boil all together for two and a half hours. Strain. Brown Stock.—2. Four pounds of the shin of beef, four young carrots, four Bermuda onions, one small turnip, one-half head of celery, one-half tablespoonful of salt, one-half teaspoonful of white pepper-corns, one-half teaspoonful of black pepper-corns. First, cutting all the meat from the bone, remove the marrow, and break up the bone with a hammer. Put the meat and bone together in a large saucepan, and pour over these five pints of cold water, placing the saucepan over the fire. Bring the water now quickly to the boiling point and skim off, when boiling, all of the scum that rises to the surface. Throw into the saucepan then the salt, which will bring any remaining to the top; when, skimming once more, add to the contents of the pan the carrot, turnip and celery, all cut into very small pieces. Before adding the onion, blanch it with boiling water, to draw from it the green- 9 —10— ness which produces indigestion; having done which, put it together with the pepper-corns into the saucepan and allow all again to boil. When this is done, draw the saucepan to the side of the fire, cover it closely, and allow its contents to simmer slowly for five hours, at the end of which time the stock should be strained through a clean towel to remove the meat and vegetables, the juices and flavors of which have been extracted, and put away to cool for future use. Soup Stock.—3. Two pounds coarse lean beef, chopped almost as fine as sausage-meat; one pound of lean veal, also chopped; two pounds of bones (beef, veal or mutton), cracked in several places; half or three stalks of celery, when you can get it; five quarts of cold water. Consomme a la Royale.—4. Beat up the yolks of two eggs with a tablespoonful of clear soup, pour it into a greased basin, cover the top and steam it twenty minutes. Cut it into squares, throw them into a soup tureen among clear soup, and serve hot. Vermicelli Soup.—5. Two quarts clear soup, one-fourth pound vermicelli, one teacupful tomato purée. Put the soup in a bright saucepan to boil; crush the vermicelli and put it into boiling salted water to boil for five minutes, drain it, and add it with the tomato purée to the soup; allow it to boil; season with pepper and salt, and serve. —tI— Vegetable Soup.—é. An excellent soup can be made solely from vegetables as follows: Take the heart of a pretty large cabbage, a good-sized carrot, one-half pound of onions, one break- fast-cupful of green peas, a couple of parsnips, and two or three golden ball turnips. Wash and clean all these vegetables thoroughly, cut and mince the roots into very small dice, and put into a clean pot of boiling water and boil till the vegetables are all tender; add a little parsley a quarter of an hour before dishing. Do not put in salt or pepper till the soup is about to go on the table; add more peas if desired, and have some slices of toasted bread cut into half-inch pieces for those who like it among their soup. All vegetables should be well boiled, and this soup should not be too thick of vege- tables. Put in the turnip first, then the chopped carrot —a portion of the carrot should be grated, This soup will take about two hours to make ready. Ox-Tail Soup.—7. Three ox tails will make a large tureenfull of soup. Desire the butcher to divide them at the joints. Rub them with salt, and put them to soak in warm water, while you prepare the vegetables. Put into a large pot or stewpan four onions peeled and quartered, a bunch of parsley, two sliced carrots, two sliced turnips and two dozen pepper-corns. Then put in the tails, and pour on three quarts of water. Cover the pot and set it on hot coals by the side of the fire. Keep it gently simmering for about three hours, supplying it well with fresh, hot coals. Skim it carefully. When the meat is quite ten- —12— der, and falls from the bones, strain the soup into another pot, and add to it a spoonful of mushroom catchup, and two spoonfuls of butter rubbed in flour. You may thicken it also with the pulp of a dozen onions first fried soft and then rubbed through a colander. After it is thickened, let it just boil up, and then send it to table, with small squares of toasted bread in the tureen. Veal Soup.—8. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil, Prepare one-fourth pound of macaroni by _boiling it by itself, with sufficient water to cover it; add a little butter to the macaroni when it is tender; strain the soup and season to taste with salt and pepper; then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many. Barley Broth.—9. Six-pound leg of beef or knuckle of veal, one-half pound pearl barley, two quarts of cold water, two large onions, one small bunch of sweet herbs, one teaspoonful of chopped parsley, one head of celery, two turnips cut into squares, one tablespoonful of salt, one teaspoonful of black pepper. Simmer this all together for two hours, removing the scum carefully ; then add two more quarts of hot water very gradually, and continue to simmer for two hourslonger. Take out the meat, and skim off the fat. Do not strain the broth; send it to table with the vegetables and barley in it. —13— Clam Soup.—1i0. One quart, or two dozen, clams. Strain off the liquor and chop them fine. Add two quarts of boiling water and let all boil slowly for two hours in a porcelain kettle. Add two tablespoonfuls of butter, creamed with an equal amount of flour. Let it boil up once and add pepper and salt to taste. When ready to serve, add the yolks of two eggs, well beaten, and mixed with a pint of fresh milk. Do not boil after the eggs and milk are in. Potato Soup.—11. One pound bone or a small piece of dripping, four or five potatoes, two pints water, one onion, one-half carrot, pepper and salt. Wash the potatoes, peel them thinly, cut them in small pieces; wash the bone; put it and the potatoes into a pot; add the water. Peel and scald the onion, cut it in pieces, add it to the soup, also a little salt. Let it boil; skim well. Grate the carrot, add it to the soup. Let all boil for one anda half hours, then add a little pepper, and more salt if necessary. Cabbage Soup.—12. Wash and trim a fine young cabbage with a good white heart, cut the leaves into fine shreds, and boil them until tender in a quart of water. Add the cabbage and the water in which it was boiled to a quart of good broth (the liquor in which mutton or pork has been boiled, or, indeed, any fresh pot liquor answers well), season with pepper and salt, and just before serving stir in an ounce of fresh butter and two lumps of sugar. The cabbage should be in sufficient quantity to make the soup thick. Hodge-Podge.—13. Take the neck and back ribs of mutton; put them in a pan with a teacupful of pearl barley; fill up the pan with cold water, put it on the stove, and boil it until the meat is done; take it out and put away for use. Strain through a sieve; skim off the fat, and return the stock into the pan; put it back on the stove. Wash a few carrots and turnips; peel and cut them in dice; add to the soup a few young onions, cauliflower, two heads of lettuce, peas, beans and a little parsley. Boil all the vegetables till quite tender; then take some lamb or mutton chops, fry them a light-brown color, and put them into the soup-pot; skim off all the fat; add a little salt to taste, and dish, Tomato Soup.—14. Add a quart of raw tomatoes peeled and sliced, or a can of stewed tomatoes, and half a small onion to a quart of stock, and stew slowly one hour. Strain and rub through a colander and set again over the fire. Stir in a tablespoonful of butter cut up and rubbed into a tablespoonful of flour. A tablespoonful of corn-starch wet up in the cold water. Season to taste with pepper and salt, boil once more and pour out. Celery Cream.—15. Cook four or five heads of celery with a small onion in a stewpanful of boiling water, and when tender rub it all through a sieve; dilute it with some of the water in which it was boiled, season to taste, let it boil up, then stir in (off the fire) the yolks of two eggs beaten up with a gill of cream, and serve, Chicory can be treated in the same way. —15— Chicken Soup.—16. Cut up the chicken, cut each joint, and let it boil an hour; make dumplings of a pint of milk, an egg, a little salt, and flour stirred in till quite stiff; drop this in, a spoonful at a time, while it is boiling; stir in a little thickening, with enough pepper, salt and parsley to season the whole; let it boil a few minutes longer, and take it up in a tureen. Chopped celery is a great im- provement to chicken soup. Tomato Bisque.—17. One can of tomatoes. Let them come to a boil, pass through a colander, then through a fine strainer. Put back in the pot, add a small teaspoonful of bread soda to the tomatoes, stir in one tablespoonful of corn-starch or cracker powdered very fine, moistened to a paste with a little water. One quart of rich new milk: let it come to a boil, then stir into the tomatoes; add one teaspoonful of sugar, and salt. Soubise Soup.—18. One and a half pints of water, half a pint of milk, one and a half ounces of butter, two onions, five ounces of bread, the yolks of one or two eggs or one gill of cream, pepper and salt to taste. Cut the bread into very thin slices, boil it in the water and milk, with the onions thinly sliced; add the butter, pepper and salt; when thoroughly stewed to a pulp, rub through a wire sieve. Now set it again on the fire, and let it simmer for a few minutes, and just before sending it to table add the cream or the yolks of eggs. —16— Mock Turtle Soup.—19. Take a calf’s head, and remove the skin by soaking it for a couple of hours in cold water. When thoroughly cleansed, put the head into a large saucepan, pour on cold water sufficient to cover, and place on a moderate fire till it boils. Now take off the lid and remove the scum. Let the soup simmer gently for seven hours, or until the bone and meat separate, when strain off through a clean towel and set aside till quite cold. The grease will now have come to the surface, and must be carefully removed. Replace the soup on a slow fire for five minutes; again set aside to cool; add a little sweet herb, a shred of celery, the peel of half a lemon, the whisked whites and crushed shells of two eggs. Pour the mixture from one saucepan to another, which greatly helps the process of clearing ; replace on a fire, allowing the whole to boil; then let it settle for a few minutes, after which strain through another clean towel. Before serving, add sufficient “browning,” salt to taste. Have ready in the tureen some thin slices of the soup-meat and tongue, on which pour the boiling soup. Asparagus Soup.—20. Three or four pounds of veal cut fine, a little salt pork, two or three bunches of asparagus, three quarts of water, one pint of milk. Boil one-half of the aspar- agus with the meat, leaving the rest in water until about twenty minutes before serving; add the milk, thicken with a little flour, and season. The soup should boil about three hours before adding the last half of the asparagus, Ox-Tail Soup in Baking-Pan.—21. Divide two ox tails, wash them well in cold water, then put them in the pan, with three teaspoonfuls of salt, one of pepper, four cloves, a little thyme, if handy, two good onions; add three quarts of water, two table- spoonfuls of coloring; put on the cover, place it in a moderate oven for three hours to simmer, take off the fat (which save for use), and serve. Half a pound of any vegetable, mixed or not, cut in dice, can be added with advantage. Brown Turkey Soup.—22. Use for this soup the carcass of a cold roast turkey ; cut all the scraps of meat from it, and mince them fine; mince also any bits of heart, liver or gizzard which may be available; put two tablespoonfuls of butter in the soup-kettle, and set it over the fire to get smoking hot; peel and slice an onion, and when the butter is hot add the onion to it, together with the minced turkey-meat and any cold stuffing on hand, and let all these ingredi- ents brown together; when they are brown, stir among them two heaping tablespoonfuls of flour and let that brown; then pour in four quarts of boiling water, add two teaspoonfuls of salt and a level saltspoonful of pepper. Stir the soup thoroughly, put in the carcass of the turkey without breaking it, cover the soup-kettle, and let the soup cook slowly for at least two hours; then remove the carcass of the turkey, and serve the soup hot, with all the other ingredients init. A glass of wine poured into the tureen containing the soup is a great addition to it when the flavor of wine is liked, but the soup is excellent without it. STS Cream of Onion Soup.—23. Peel and slice thinly six white onions, put them in the soup-kettle with one tablespoonful of butter, and cook for ten minutes without browning. Add one quart of water, one pint of milk, one-half teaspoonful of salt, one-fourth teaspoonful of white pepper, a pinch of mace and one-half teaspoonful of sugar. Cook slowly for one hour, then rub through a purée sieve. Return to the fire, add one teaspoonful of corn-starch dissolved in a little cold water, and bring again to the boiling point. Cook two minutes, then draw to the side of the fire and stir in the beaten yolks of three eggs, mixed with one cupful of cream. Take immediately from the fire and serve with croutons of fried bread. Vegetable Soup.—24. One-third cupful of carrot, one-third cupful of turnip, one-half cupful of celery, one and one-half cupfuls of potato, one-half onion, one quart water, five tablespoonfuls butter, one-half tablespoonful finely chopped parsley, salt and pepper. Wash and scrape a small carrot; cut in quar- ters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare halfa turnip, and cut and slice sameas carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes in four tablespoonfuls butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper, FISH AND OYSTERS. Baked Cod,—25. One and one-half pounds cod, one teacupful bread crumbs, one dessertspoonful chopped parsley, one tea- spoonful dripping or butter, one-half teaspoonful salt, a little pepper, one teacupful milk, a little flour, one egg. Wash the cod, take off the fins, or skin it, which is better, A middle cut is preferable, where the opening of the stomach is. Dry the fish well outside and inside. Rub together the bread and dripping; add the parsley, salt and pepper; moisten the whole with the egg beaten up, and fill the opening in the stomach with the mixture. Dust the fish over with a little flour, and put it in a pudding dish ; put in one teacupful of milk, and put the butter all over the top in little bits. Put it in the oven to bake about half an hour, basting it with the milk now and again. Fish contains gelatine, fibrine, albumen, and phosphorus. Take out the fish on a hot dish, and pour the sauce round it. This is a most nutritious dish of fish, seeing that all the substance is retained, making it both light and nourishing. Baked Pike.—26. First draw, scale and wash the pike thoroughly ; truss it in the form of an S; put it in a baking-dish with a little stock, a good piece of fresh butter, two tablespoon- fuls of catchup, a little anchovy and some chopped 9 = 96 — parsley and shallot. Set the pike in the oven to bake until it is done, remembering it must be frequently basted with its own liquor, and that the heat of the oven must not be fierce, as in that case it would burn up the moisture and spoil the fish. When thoroughly done through, lift the pike carefully on the dish, strain the liquor it has been baked with into a stewpan, thicken it with two ounces of butter kneaded with two ounces of flour, add a few sliced cherkins and a glass of sherry. Stir the sauce over the fire for ten minutes, pour it over the fish, and send to table. Pike may be plain boiled, same as haddock, and served with plain butter sauce, anchovy or Dutch sauce. Pike may also be filleted, egged, bread-crumbed and fried, same as other white fish, and served with Dutch or anchovy sauce. Bluefish Baked Whole.—27. Choose a medium-sized bluefish; have it drawn from the gills to avoid splitting it; wash it in cold salted water, and stuff it with the following force-meat: Soak a pint of stale bread in cold water, and squeeze out the water when the bread is soft; meanwhile chop fine a small onion, two tablespoonfuls of parsley, and a tea- spoonful of fresh thyme, savory or sweet marjoram; put these ingredients into a frying-pan with a table- spoonful of butter over the fire until they are smoking hot. Use this force-meat for stuffiing the fish. On the bottom of a dripping-pan put half a pound of salt pork, cut in slices; lay the fish on the pork, season it highly with salt and pepper, and put it into a hot oven to bake. Let it cook until it is nicely browned and the skin begins to crack, A medium-sized fish will cook in — 2I— about an hour. Change the fish from the pan to a hot platter, lay the pork on it; serve it as soon as it is done. Bluefish is excellent either fried or boiled. Baked Halibut.—28. Three or four pounds of halibut Dip the dark skin in boiling water, and scrape clean. Rub well with salt and pepper. Put it into a clean pan, and pour milk over it till half an inch deep. Bake about an hour, basting with the milk. Remove the bone and skin, and arrange on the platter in the original form. Serve with plain drawn butter, egg sauce or cream sauce, and garnish with slices of boiled eggs. The milk keeps the fish moist, is a good substitute for pork, and makes the fish brown better. Use just enough milk to baste, and let it cook away toward the last, or sprinkle buttered crumbs over the top when the fish is nearly done, and serve with tomato sauce. A large cod, or any whole fish too large for a small family, may be cooked as follows: Remove the skin and bones from the middle and thickest part; stuff and bake, Use the bones and head for a chowder. Cut the tail piece into slices, salt well, and fry or broil them. Or crimp them by soaking in salted water; then simmer in water with salt and lemon juice, and serve cold with Tartar sauce. Baked Shad.—29. Choose the very finest for this purpose, and, besides the usual cleaning, remove the backbone if the fish be male, and roe if it be female; in the cavities thus formed, insert a rich stuffing of bread crumbs, seasoned exactly as if you were preparing to roast poultry. As at the = DOs season for shad eggs are also plentiful, it will improve this stuffing to add to it one or two eggs, beaten light, and incorporate with the other things. When the fish is well stuffed, cover it all over on top with grated bread crumbs, glazed with some of the egg kept out on purpose; place it at full length in a baking-pan con- taining about a pint of water; baste it with butter from time to time, and let it bake gently till done through. Broil the roe, and serve it in a dish separately, and placed conveniently, so that each person at table may be helped to a bit. Unless where persons are fond of very rich food, no gravy is needed with baked shad. If called for, though, prepare some out of the juice lcft in the pan where the fish was baked, adding a little water, and thickening with butter and browned flour. Serve in the usual gravy-boat. Fish Cakes.—30. One small cooked haddock or a small piece of cooked cod, three potatoes, one teaspoonful of flour, two table- spoonfuls of milk, three tablespoonfuls of bread crumbs, a little pepper and salt. Wash, peel and boil the potatoes ; put them in a basin, beat them till smooth. Remove the skin and bones from the fish, break it in small pieces, mix it with the potatoes, add pepper and salt to taste. Put the flour on a plate, mix the milk with it; put the bread crumbs ona piece of paper. Make the fish and potato into small, round cakes, cover them with a little dry flour, brush them with the flour and milk. Toss them into the bread crumbs; fry them in plenty of hot, clarified fat or dripping, in the same manner as fried fish, Boiled Salmon.—31. Salmon should be perfectly fresh and handled as little as possible. Have plenty of boiling water pretty well tasted with salt. Skim it carefully. If the fish is not newly caught, add one-half teacupful of vinegar. Let the salmon boil the necessary time, skimming carefuily as long as any scum rises, and then remove the fish kettle from the fire, and let the fish remain in the water for twenty minutes, This improves salmon, but no other fish. Then drain it on the drainer, and serve on a napkin with salad and Tartar sauce. The time salmon requires to boil is as follows :— A slice weighing 1 Ib. requires 15 minutes, ~ e 2\lbs. “ 20° fe _ 5 “ from a thick fish,30 “ as i 5 “ from asmall fish,25 “ A whole fish weighing 8 lbs. requires 30 Fried Smelts.—32. Dip them in milk for a few minutes, drain them, flour them well on both sides, and fry a pale gold color. Serve with any sauce liked. Mackerel with Black Butter.—33. Take the mackerel and soak it for a couple of hours in oil, season it with pepper and salt, and then broil it, basting with oil. For sauce, melt a tablespoonful of butter in a frying-pan till quite hot, fry some parsley in it and a tablespoonful of vinegar and two of stock; boil up and pour over the mackerel, and serve very hot. Small Fish.—34. Put in a deep pan four teaspoonfuls of onions, chopped, half a pint of melted butter, a gill of vinegar ; lay over six pounds of any common fish, season over with two teaspoonfuls of salt, one of pepper; place it in the oven for twenty minutes, then turn it, baste it with the sauce now and then; dish it up, and pour sauce over, or serve in the pan. If the sauce should be too thin, boil on the fire till it gets of a thickish substance. Broiled Salt Mackerel.—35. When cleaned, freshen them in a gallon of cold water over night, In the morning, pour off the water, drain, and soak them one hour in milk enough to cover them. Before broiling, drain them and wipe dry. Put them into a wire broiler and proceed as for fresh mackerel. Or, bake them in a moderate oven, and to two mackerel allow a cupful of milk. Bake in the milk. Some think this an improvement on fried or broiled salt mackerel. Soused Mackerel.—36. Two mackerel, one-half pint vinegar, a few bay leaves, one gill liquor in which the fish was boiled, pepper and salt. After the mackerel have been boiled, remove the heads and skin, split them open, and take away the backbones. Lay one of the fish into a deep dish, and season it well with pepper and salt and bay leaves ; lay the other fish on the top of it, and season again. Mix together the liquor and vinegar, pour them over the fish, and set the dish aside in a cool place. This is an excellent luncheon or supper dish, and will keep good for many days. —25— Fish Entrée.—37. Free two pounds of any white fish from bones and skin, chop fine, then rub through a sieve. Put in a mortar with four ounces of butter and two ounces of bread crumbs, and pound until well mixed. Season with pepper, salt and nutmeg, add three raw egg yolks, beat well, then add two whole eggs. When thoroughly mixed add one tablespoonful of thick cream and the juice of alemon. Turn out ona floured board, divide into twelve parts, form into oval cakes, dip in beaten egg, then in bread crumbs, and fry in butter. Dish them in a circle, filling the center with cooked mushrooms, and serve with a lemon sauce. Twin Soles.—38. Take the fillets from flounder or bass, freed from skin and bone; or use two thin half-inch slices of halibut, cut from below the middle, and remove the two fillets or sections of fish from each side of the backbone. Strip off the skin, season with salt and pepper, lay the fillets in fine buttered cracker crumbs until crumbed all over. On half of the fillets put a mixture of fine chopped onion, olives, pickles and parsley, enough to cover; lay the other fillets on top, being careful to have them fit perfectly, and press them together firmly. Put into a baking-pan a thin slice of fat salt pork for each pair of fillets, lay them on the pork, pour over them a little melted butter, and bake about twenty minutes or until brown. Remove to a hot platter, and garnish with sliced lemon and parsley. aa QO Fried Perch.—389. Perch is a fresh-water fish, abounding in rivers, lakes and ponds, They are clad with scales and fins. Clean, and dry them well in a cloth; then roll them in salted meal. Fry them in plenty of sweet drippings. Serve them quickly, with crisp parsley. Baked Rock-fish.—40. Rub the fish with salt, black pepper and a dust of cayenne, inside and out; prepare a stuffing of bread and butter, seasoned with pepper, salt, parsley and thyme; mix an egg in it, fill the fish with this, and sew it up or tie a string around it; put it in a deep pan or oval oven, and bake it as you would a fowl. Toa large fish add half a pint of water; you can add more for the gravy if necessary; dust flour over and baste it with butter. Any other fresh fish can be baked in the same way. A large one will bake slowly in an hour and a half, small ones in half an hour. Baked Black Bass.—41. Eight good-sized onions chopped fine, half that quantity of bread crumbs, butter the size of a hen’s egg, plenty of pepper and salt; mix thoroughly with anchovy sauce until quite red. Stuff your fish with this compound and pour the rest over it, previously sprinkling it with a little red pepper. Shad, pickerel and trout are good the same way. Tomatoes can be uscd instead of anchovies, and are more economical. If using them, take pork in place of butter, and chop fine. —27— Boiled Trout.—42. Put a handful of salt into the water. When it boils, put in the trout. Boil them fast about twenty minutes, according to their size. For the sauce, send with them melted butter, and put some soy into it, or flavor it with catchup. Fried Herring.—43. Clean them well, dry them, dip them in flour, brush them over with hot, clarified fat, toss them into oatmeal, fry in hot fat a nice brown, Fillets of Haddock with Tomato Sauce.—44. Put one pound of tomatoes into a saucepan with one ounce of butter, cover the pan, and simmer till soft; then rub them throughasieve. Mix with the pulpa cup- ful of good stock and a few drops of lemon juice and a tablespoonful of minced parsley, pepper and salt to taste. Lay the fillets of haddock in this sauce and cook them over the fire till done. When laid in the dish, garnish with little heaps of potato balls cooked in milk. Escaloped Oysters.—45. Take a quart of oysters, strain and clean them; then place a layer of oysters in a dish, season slightly with pepper and salt, cover with bread or cracker crumbs and some of the oyster juice, repeating the process until the dish is full. Take three eggs, beat light, and stir into a pint of fresh milk and pour over the oysters, taking care to have the top layer of crumbs. Bake in a quick oven about twenty minutes. Serve in the same dish. = 99a Fried Oysters.—46. Take twelve to fourteen oysters, open them carefully, and put by the liquor for them ; put them into a stewpan over the fire in a little water to blanch for a few minutes (if there is enough liquor to warm them in, it is better than water); take out the oysters, keep the liquor, beard the oysters and lay them on a sieve, then on toa cloth to dry. Break a fresh egg on a plate, beat well with a fork; have about a quarter of a pound of bread crumbs, to which has been added a spoonful of chopped parsley, a grate of nutmeg, and a little pepper, and dust of cayenne. Dip each oyster first in the egg, then in the bread crumbs. Put them into a small wire basket, fry for one minute in very hot lard. Pigs in Blankets.—47. Select large, plump oysters, roll each in a thin slice of fresh bacon, skewered with a wooden toothpick; place them in a pan singly with a little butter, pepper and salt; let them remain in the oven until thoroughly heated, not baked, and serve just as they are, using the sticks as a handle. When once tasted, pigs in blankets will prove a toothsome morsel never to be forgotten. Macaroni with Oysters.—48. Boil macaroni in salt water, after which drain through a colander; take a deep earthen dish or tin, put in alternate layers of macaroni and oysters, sprinkle the layers of macaroni with grated cheese, bake until brown. Delicious as a side dish at dinner. Panned Oysters.—49. Drain the oysters from the liquor; put them in a hot pan or spider; as soon as they begin to curl, add butter, pepper and salt. Serve on toast, or without, if preferred. Clam Fritters.—50. Two dozen clams, one egg, one cup milk, two small cups flour (or enough for thin batter), salt and pepper. Chop the clams fine, and stir them into the batter made of the milk, clam liquor, beaten eggs and the flour. Season to taste, and fry by the spoonful in very hot lard. Boiled Crabs.—51. Put the crabs into a large kettle with about one quart of hot salted water to a kettleful of crabs and let them steam twenty minutes. Puta cover over the kettle and on it a weight, in order that the steam may not escape. Then take them out, wipe them clean, and if the backs can be easily removed, they are done; if not, steam them longer. Then take off the small claws, the backs, and all between the backs and the inner shell, and throw them away. The large claws may be cracked and sent to the table with the rest of the crabs when picked. Deviled Crabs.—52. Two dozen crabs, nicely picked, one-half pound melted butter, one teacupful of sweet oil, one-third teacupful of cayenne pepper, one-half teaspoonful of mustard (made), one-half teacupful of Worcestershire sauce,one-half table- spoonful of celery seed, four eggs, two handfuls of cracker dust. Mix well, fill your shells, sprinkle them with cracker dust, and bake a light brown. Escaloped Lobster.—53. Strain the liquor from atin of preserved lobster into a basin, mix with it two tablespoonfuls of fine flour, and stir into it a gill of boiling water. Put this into a stewpan with an ounce of fresh butter, and stir until thick; add a teaspoonful of essence of anchovy, and a pinch of cayenne pepper; pick any bits of shell or cartilage from the lobster, and add it to the sauce. Butter a tin dish; put in it a thick layer of bread crumbs and on this the lobster; cover with a thick layer of crumbs, spread bits of butter thickly on the top, and bake in a quick oven for fifteen minutes. Chowder.—54. Take a half a pound of salt pork, and having half boiled it, cut it into slips, and with some of them cover the bottom of a pot. Then strew on some sliced onion. Have ready a large fresh cod, or an equal quantity of haddock, tautog or any firm fish. Cut the fish into large pieces, and lay part of it on the pork and onions. Season it with pepper. Then cover it with a layer of biscuits, or crackers that have been previously soaked in milk or water. You may add also a layer of sliced potatoes. Next proceed with a second layer of pork, onions, fish, etc., and continue as before till the pot is nearly full, finishing with soaked crackers. Pour in about a pint anda half of cold water. Cover it close, set it on hot coals, and let it simmer about an hour. Then skim it, and turn it out into a deep dish. Leave the gravy in the pot till you have thickened it with a bit of butter rolled in flour, and some chopped parsley. Then give it one boil-up, and pour it hot into the dish. Chowder is made of clams, first cutting off the hard part. MEAT AND FOWL. Rules for Baking Meat.—55. In baking meat, there are two or three points which should be most carefully attended to. The oven should be well ventilated and kept perfectly clean. The baking- tin must also be scrupulously clean; any juice from fruit or meat gravy which has been spilled in the oven or on the baking-tin, and not removed, will burn and give an unpleasant taste to the meat. The baking-tin, if possible, should be a double one. For the first half-hour, the oven should be hot, afterwards it must be kept at a moderate heat. If this is not done, the outside of the meat will scorch and dry up before the inside is cooked. The basting should be as constant as when the meat is roasted. The oven should be made hot again at the finish to insure the surface being nice and crisp. The common fault in baking is to have the oven too hot, and then the meat gets dried up and wasted. As a general rule, twenty minutes to the pound will not be too long if the oven is at the right temperature, but all the con- ditions mentioned in the rules for roasting must be taken into consideration. Always put the meat on the trivet; do not let it soak in its own fat. Gravy is made as for roasted meat. Boiled Corned Beef.—56. Lay in clean cold water for five or six hours when you have washed off all the salt. Wipe and put it into 31 a pot and cover deep in cold water. Boil gently twenty- five minutes per pound. When done, take the pot from the fire and set it in the sink with the meat in it, while you make the sauce. Strain a large cupful of the liquor into a saucepan and set it over the fire. Wet the tablespoon- ful of flour up with cold water, and when the liquor boils stir it in with a great spoonful of butter. Beat it smooth before adding the juice of a lemon. Serve in a gravy-dish. Take up the beef, letting all the liquor drain from it, and send it on a hot platter. (Save the pot-liquor for bean soup.) Roast Veal.—d7. The loin of veal is the best piece for roasting. The breast and rack are good roasted. The breast also is good made into a pot-pie, and the rack cut into small pieces and broiled. The leg is nice for frying, and when several slices have been cut off for cutlets, the remainder is nice boiled with a small piece of salt pork. Veal for roasting should be salted, peppered, and a little butter rubbed on it,and basted frequently. Put a little water in the dripping-pan, and unless the meat is quite fat a little butter should be putin. The fillet is good baked. The bone should be cut out, and the place filled with a dressing made of bread soaked soft in cold water, a little salt, pepper, a couple of eggs, and a tablespoonful of melted butter put in, then sew it up, put it in your bake-pan with about a pint of water, cover the top of the meat with some of the dressing. When baked suffi- ciently, take it up, thicken the gravy with a little flour and water well mixed, put in a small piece of butter, and a little wine and catchup, if you Jike the gravy rich. Rolled Loin of Mutton.—58. With a sharp knife remove all the bones from three pounds of the best end of a loin of mutton, cut away the fillet from the bones, mince it very fine, add an equal weight of bread crumbs, a shallot scraped and minced, a little fresh parsley chopped, salt and pepper, and enough egg to bind it. Place this on the mutton, bind it up lightly with tape, rub the outside with flour, pepper and salt, and roast slowly in the V-oven, or in any other way you choose. Fry the bones with onions until brown, and make them into a good gravy with a little stock and any morsels of meat you happen to have. Thicken the gravy and pour round the meat. Garnish with stewed or glazed onions. A Nice Way to Serve Cold Beef.—59. Cut cold roast beef into slices, put gravy enough to cover them, and a wineglassful of catchup or wine, or a lemon sliced thin; if you have not gravy, put hot water and a good bit of butter, with a teaspoonful or more of browned flour; put it in a closely covered stewpan, and let it simmer gently for half an hour. If you choose, when the meat is done, cut a leek in thin slices, and chop a bunch of parsley small, and add it; serve boiled or mashed potatoes with it. This is equal to beef 2 la mode, Or, cold beef may be served cut in neat slices, garnished with sprigs of parsley and made mustard, and tomato catchup in the castor. Serve mashed (if not new) potatoes with it, and ripe fruit, or pie, or both, for des- sert, for a small family dinner. Fried Liver.—60. Cut the liver into thin slices. Cut the onions fine. Put a tablespoonful of dripping in a pan and let it get hot. Add the liver, and let it cook for about ten minutes. Then turn it out on a warm dish. Put in the onions, and fry them brown. Mix a teaspoonful of flour and some pepper and salt in half a cup of water, and stir it into the pan with the onions; let it boil up for a minute, then pour it over the liver. Beefsteak and Mushrooms.—61. Take one quart of fresh mushrooms, skin, and wash them carefully through several waters, and put them in a stewpan with no more water than that which adheres to them. Season with salt and pepper, and dredge through them a dessertspoonful of flour, stirring them lightly; when half done add two ounces of fresh butter. Broil one or more steaks, which, when done, place on a well heated dish and season with salt and pepper, basting them with butter. Then pour the mushrooms over, and serve hot. Cold Meat Balls,—62. One-half pound of cooked meat, one large tabiespoonful of mashed potatoes, a small cooked onion, a little parsley, chopped, three-fourths of a teaspoonful of salt, a little pepper, one-half an egg. Chop the meat, the parsley and the onion very fine; add the seasoning, the potatoes and the egg, and mix with a fork. Roll the mixture up into balls with floured hands; drop the balls into smoking- hot fat, a few at a time, and fry. Pile up within the potato border, and pour brown sauce over them. Minced Collops.—63. Minced collops form a favorite dinner and supper dish. Butchers now keep the minced meat at call, but care should be taken, for obvious reasons, to procure the mince at a respectable butcher’s. Season the collops to taste with pepper and salt, and about a tablespoonful of catchupto a pound. Place in a stewpan and do them over a slow fire; keep constantly moving the collops with a wooden spoon to prevent them from lumping or burning. Some cooks put in a small teacupful of gravy or soup stock, others a little browned butter, so as to liquefy them. Many people cut up an onion very small to cook along with the collops; others, if they are to be used at once, add a few toasted bread crumbs. The mince should be ready in about an hour. Croquettes of Cold Meat.—64. One-half pound of cooked meat, one dessertspoonful of flour, one-half teacupful of water, one-half teaspoonful of salt, six potatoes boiled and mashed, one-fourth teaspoonful of pepper. Chop up the meat very fine, and mix with it the flour, pepper and salt. Put the water in a small saucepan and add the chopped meat, etc., and stir all over the fire till it boils and becomes quite thick. Turn it out on a plate to get cold. Now take one tablespoonful of the mashed potato and one of flour; knead them together till firm ; roll the paste out quite thin; cut it in round or square pieces; wet the edges of them. Put some of the meat inside each, double them over and put them on a greased oven-tin in a quick oven to bake, or else put them into smoking-hot dripping to fry. =36> Beef Hash.—65. Two parts of cold roast beef, freed from fat and chopped fine; one part of cold potatoes, chopped fine; a little pepper, salt and melted butter. Turn in a frying- pan, and stir until it is heated through, but not brown ; put into a deep dish and form into a hillock. Or, cease stirring for a few minutes, and let a brown crust form; then serve in a round dish, with the crust upper- most. The hash may also be served on small squares of toast. Corned beef hash is made in precisely the same way, never allowing, however, a crust to form. Serve with poached eggs on top. Beef a la Mode.—66. Take a piece of the thick part of the rump of beef, about four pounds, not too fat; half a pound of fat bacon, and a calf’s foot. Cut the bacon into pieces about two inches long and half an inch square; lard the beef through with the bacon, place the beef in the pan, and also the foot, divided into two, and a bunch of sweet herbs, two middle-sized carrots cut into squares, twenty button onions, or four or six large ones, cut into slices, half a gill of brandy, a teaspoonful of salt, half a teaspoonful of pepper, one pint of water. Put the cover on the pan to prevent the steam escaping, and bake for three hours; turn the pan so that the heat is equal on all sides; when done, remove the fat from the top, put the beef into a dish, with half the foot on each side, and the carrots and onions around; throw the gravy over; take away the herbs. This, you may perceive, is a most exquisite dish, will keep good many days in winter and five or sixinsummer. It is good cold. Venison Cutlets.—67. Cut neat cutlets from the neck and fry them ten minutes in a stewpan with butter ; then add one-fourth of a pint of good gravy, a tablespoonful of vinegar, pepper and salt, two wineglassfuls of port or claret, and one ounce of butter rolled in flour. Stew gently for twenty minutes, then dish the cutlets around a heap of French beans, and strain the gravy around. Salmi of Wild Duck.—68. One wild duck, one lemon, one bunch of sweet herbs, cayenne pepper, salt, black pepper, one sherryglassful of port, one pint of well-seasoned gravy, eight olives. Roast the duck, and be careful it is not too much dried ; cut into neat pieces; put the gravy with all the season- ing, the juice of half the lemon, and a pinch of cayenne. Stew for an hour; then strain, thicken with arrowroot, and color brown. Pour over the pieces of duck, which should be laid in a clean stewpan. Stone the olives and warm up with duck. Place in a silver entrée dish; garnish with olives and crisp toast sippets. Rump Steak, Stuffed.—69. Two pounds rump steak, two ounces suet, three ounces of bread crumbs, six olives, one dessertspoonful of chopped parsley, pepper and salt, two eggs. Peel and chop the olives small; chop the suet; put into a basin with the crumbs, parsley, olives, suet, pepper and salt ; mix well with the eggs; spread the mixture on the steak, roll and tie securely ; place in a greased paper and roast about three-quarters of an hour. ‘Tenderloin of Pork with Fried Apples.—70. Cut the thin, membranous skin from the tenderloin, and put the latter in a marinade of claret seasoned with whole spice and a few slices of oranges. Let it stand in this four hours; drain and dry on a cloth, and split in two lengthwise; rub it with butter and broil until well done. Put in the center of a dish a mound of fried apples; arrange the meat around it, and serve. The marinade may be boiled down, thickened, and served as a sauce, if a sauce is desired. Calf’s Liver en Matelote.—71. Cut the liver into rather thick slices and soak for a few moments in cold water. Drain and then dredge with flour and fry a nice brown in butter. In the mean- time mince two shallots and put into the stewpan with a sprig of chopped parsley, pepper and salt, and a couple of cloves. Pour ina glass of wine, and when boiled up add the fried liver and serve very hot. It will take a good half-hour to cook this dish, but it is worth the trouble. Baked Ham.—72. One-half of a smoked or York ham, three-fourths of a pound of flour. Soak the ham for twelve hours, and scrape very clean in every part; then make a paste with the flour and water—a pretty firm paste; roll it out into a sheet large enough to cover all the bacon; wrap the bacon up in this and wet the edges where it is joined, to make it adhere. See that it is covered in every part. Put this now in a roasting-pan, and put in the oven to roast about two and one-half hours; when this is done the paste will be very brown and hard; crack it off and remove the skin. It may be covered with raspings and served hot, which is best, or served cold, having been glazed and decorated, The flavor of this is delicious. Mutton or Lamb Cutlets with Tomato Sauce.—73. Cut the cutlets off the loin and back ribs, and trim them ; then dip them in the beaten yolks of eggs; have some parsley minced, a little nutmeg, the grating of a lemon, pepper and salt. Mix these together and dip the cutlets into it. Fry them on both sides till they become a nice light brown; then put them before the fire upon paper to drain; dish them in a circle around the dish ; pour some tomato sauce around them, and some whole tomatoes in the center—when whole tomato is not to be had, green peas or asparagus peas may be substituted, and also a macedoine of vegetables. Lamb’s Fry.—74. Parboil the sweetbreads. Throw them into cold water, and when cold trim them. Flour all the pieces and fry in the frying-pan in a little dripping or in the fat of the fried bacon, which should be served with the fry. When nicely browned, pour a little water into the drip- ping-pan and thicken it with a little flour. Throw ina little chopped parsley and season with pepper and salt ; it takes about ten minutes to fry. Cannelon of Beef with Mushroom Sauce.—75. Two pounds of lean beef cut from round, the grated rind of half a lemon, one tablespoonfutl of finely-chopped pars- ley, one egg, one-half teaspoonful of onion juice, two tablespoonfuls of melted butter, a few gratings of nutmeg, one teaspoonful of salt, one-fourth teaspoonful of pepper. Chop meat fine and add remaining ingredients in order given. Shape in a roll six inches long, wrap in buttered paper, place on rack in dripping-pan, and bake thirty minutes. Baste every five minutes with one-fourth cup- ful of butter melted in one cupful of boiling water. Serve with brown mushroom sauce. Fried Salt Pork.—76. Cut into slices and lay them in cold water in the spider, boil them up two or three minutes, then pour off the water and set the spider again on the coals and brown the slices on each side. It is an improvement to dip the pork, after being parboiled, into Indian meal be- fore frying it. To Fry Sausages.—77. These are fried in the cases in a clean, dry frying-pan until brown. If you have the sausage meat in bulk, makeinto small, round, flat cakes, and fry in the same man- ner. Some dip into egg and pounded crackers, others roll in flour before cooking. Their own fat will cook them. Send to the table dry and hot, and do not let them fry hard. Fifteen or twenty minutes is long enough to cook them, WILLIAM DAY .. Che Jeweler .. 63 EAST MAIN STREET, #* LEXINGTON, KY. Jewelry and watch repairing, diamond setting, and engraving a specialty. Fine line of sterling silver, novelties, diamonds, watches, and jewelry. MISS M. A. McNICHOLS, Dressmaking Exclusive styles. Tasty touch to up-to-date gowns. Fit and satisfaction guaranteed or money refunded. PRICES TO SUIT THE TIMES. 38 NORTH MILL ST., LEXINGTON. H. A WHITE, 228 cecasce Hardware, Cin, and Stove Dealer .. Has on hand at all times cook stoves, ranges, and tin- wate; also a nice line of heating stoves, gasoline stoves, and coal oil stoves; also chain and elevator pumps for cisterns. Guttering, roofing, and repairing a specialty. H. A. WHITE, 47 West Main St. Telephone, 385. baad 4 DAAAAAAAADAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAADAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAE GU V TV FV FV VV VV VV TV FE FV IVY VV FTV TV UT VT TT vyvvvVvvv VV VY VV Vy VV UV IN UY OV UVTI TY APPLETON & EDGE DRY GOODS, NOTIONS, TAILOR SUITS, AND SKIRTS % GOOD VALUE LOW PRICES ALWAYS COME AND SEE US. 14 E. Main Street, LEXINGTON, KY. W. R. MILWARD, .. Funeral Director and Embalmer .. 9 E, SHORT ST., LEXINGTON, KY. Northern Bank Building. Residence, Residence Telephone, 207. $22 West Third Street. Office Telephone, 136. J. B. REORDAN & CO., « Fine Tailors and Furnishers .. R. L, HORNBROOK, Cutter. 40 E. Main Street LEXINGTON, KY. J. H. WILSON & BRO., ar Livery, Feed, and Sale Stable, No, $9 W. Short St, yy THE FINEST SINGLE ‘ me AND DOUBLE RIGS Testagten, Gey IN THE CITY. VVVVVVVVVYVVTVYTY —4I— Boiled or Steamed Turkey or Fowl.—78. Clean, rub well with salt, pepper and lemon juice, and stuff with oyster or bread stuffing. It is better without the stuffing, as the oysters are usually overdone, and the same flavor may be obtained from an oyster sauce served with the turkey. Truss the legs and wings close to the body, pin the fowl in a cloth to keep it whiter and preserve the shape. Put into boiling salted water. Allow twenty minutes to the pound. Cook slowly till tender, but not long enough for it to fall apart. Turkeys are much nicer steamed than boiled. Serve with oyster, celery, lemon or caper sauce. Garnish with a border of boiled rice or macaroni and pour part of the sauce over the fowl. Fowls are sometimes stuffed with boiled celery cut into pieces an inch long, or with macaroni which has been boiled and seasoned with salt and pepper. Partridge Pie.—79. One brace of partridges, one pound of fillet of veal, one tablespoonful of chopped parsley, three gills of brown stock, four ounces of butter, one dessertspoonful of salt, one-half teaspoonful of pepper. Pluck, draw and singe the partridges, after which split each in halves. Put into each a piece of butter, sprinkling them also with a little pepper and salt. Place then in the bottom of a deep pie-dish the fillet of veal, sprinkle over it the chopped parsley, and, putting the halves of partridges upon this, line the edge of the dish with a strip of puff paste; pour over all the stock, and cover over all a blanket of the paste rolled to half an inch in thickness, Bake the pie in a quick oven for an hour and a half, — 42— Supreme of Chicken.—80. Breast and second joints of uncooked chicken weigh- ing four pounds, four eggs, two-thirds cupful of thick cream, salt and pepper. Force chicken through a meat chopper or chop very fine. Beat eggs separately, add one atatime, stirring until mixture is smooth. Add cream and season with salt and pepper. Turn into slightly buttered dariole moulds and bake as lobster timbals, allowing thirty minutes for baking. Serve with bechamel sauce. Roast Duck.—81. Clean, wash and wipe the ducks very carefully. To the usual dressing add a little sage and a minced shallot. Stuff and sew up as usual, reserving the giblets for the gravy. If they are tender, they will not require more than an hour to roast. Baste well. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine and added to the gravy in the dripping-pan with a chopped shallot and a spoonful of browned flour. Creamed Chicken.—82. Creamed chicken is delicious and should be prepared thus: Cut a cold fowl into slices, season with salt and pepper and put away in a cool place overnight; in the morning put a tablespoonful of butter in the frying-pan and when boiling stir into it a tablespoonful of flour; add a coffeecupful of broth, stir until smooth, and then add gradually a teacupful of hot milk; let all come to a boil, add the chicken and let simmer for five minutes ; slices of nicely browned toast placed on the dish are an improvement. Roast Partridge.—83. When ready for eating, prepare and truss the same as pheasant or grouse. Dredge with flour, skewer a slice of fat bacon over the breast, roast for twenty or thirty minutes. Five minutes before done, remove the bacon, and allow the breast to brown nicely. Baste well the whole time. Serve with brown gravy, bread sauce and fried bread crumbs. Blanquettes of Turkey.—84. Take the remains of cold turkey and cut into neat slices; break up the bones and put them on to stew in enough cold water to cover them, with a small piece of ham, a shallot and a blade of mace. Let this cook for half an hour, then strain it, pour it back into the saucepan, season with salt, pepper, a little nutmeg, half a teaspoonful of grated lemon rind, and one gill of cream, Beat in the yolk of an egg. Simmer three or four min- utes, stirring all the time. Put the pieces of turkey in to heat, and serve with fried croutons. Fricasseed Chicken.—85. Cut up the chickens, wash them, and let them remain in water half an hour in order to make them white. Drain them and put them in a saucepan with a pint of fresh water. Season them with pepper and salt, place them on the fire and let them stew half an hour. Then take two tablespoonfuls of flour and two ounces of butter, stir them well together till quite smooth, and add this to the chickens with half a pint of cream. Boil till the chickens are tender. A little mace or onion parsley may be added if desired. inate 44 a Wild Ducks.—86. One pair of wild ducks, one-quarter of a pound of butter, one teaspoonful of salt, one-half teaspoonful of pepper. Carefully pluck, draw and singe the fowls,wash them slightly, and dry them inside and outside with a towel. Sprinkle inside of each the pepper and salt, spread the butter well over the breasts, and placing them side by side upon a dripping-pan, bake in a very quick hot oven fifteen minutes. The blood should follow the knife when carved, if the duck be properly cooked. Cut into slices some boiled hominy, fry them to a light brown in butter, and, arranging these upon a platter, serve the fowl upon this with an accompaniment of currant jelly. “‘Cervelles,” or Brains.—87. Put the brains to soak in warm water until you can easily remove the skin and free them from blood. Then put them in cold water with a little salt, and let them remain for an hour or two. Now simmer them very gently for about three-quarters of an hour in sufficient milk to cover them, with a carrot, turnip, onion, two cloves, pepper, salt and a tablespoonful of vinegar. The vegetables and cloves must be tied in a piece of muslin. The stock the brains are cooked in can be used for a vegetable soup. After the brains are cooked, cut them into pieces, egg and bread-crumb them. Fry them slightly on both sides in butter, then toss a little chopped parsley in the same butter; add a squeeze of lemon, and pour the butter and parsley over the brains, MEAT AND FISH SAUCES AND SALAD DRESSING. Plain Lobster Sauce.—88. One small lobster, some spawn, one and one-half ounces of butter, one ounce of flour, three-fourths of a pint of milk, a few drops of lemon juice, pepper and salt. Remove the flesh from the body and claws of the lobster, and cut it into small pieces. Then boil the shell, broken small, in the milk. Rub the spawn with one-fourth of an ounce of butter through a hair sieve. Melt the remaining butter in a small stewpan. Mix in the flour smoothly, and then add the milk strained. Stir until it thickens. Put in the spawn and butter, and continue stir- ring until the flour is well cooked. Then add the cream— let it boil in the sauce—and lastly, the lemon juice, pep- per and salt and lobster. Dutch Sauce.—89. Take two ounces of butter, put it into a stewpan with four yolks of eggs, and stand the pan in a saucepan of hot water over the fire, and keep stirring it well; season it with salt to taste and a dust of cayenne; stir till it thickens and is quite smooth, and be very careful that it does not boil or it will curdle. When ready to serve, put in one tablespoonful of French vinegar, one of tarragon, and half the juice of a lemon. 45 Caper Sauce.—90. One ounce of butter, three-quarters of a pint of milk, two tablespoonfuls of capers, pepper and salt. Melt the butter, add the flour, then the milk; stir well one way, let it boil two minutes, then add the capers. Cream Sauce.—91. Warm one cupful of cream. Beat the yolks of two eggs, strain them into the warm cream, and cook over hot water till the eggs thicken the cream like boiled custard. Stir all the time, and when smooth and thickened remove from the fire and add salt and pepper to taste. Serve with boiled celery, cauliflower, chicken, oysters, fish, etc. Plain White Sauce.—92 One ounce of butter; three-fourths of an ounce of flour, one-half pint of milk, a few drops of lemon juice, pepper and salt. Melt the butter in a small stewpan. Mix in the flour smoothly. Add the milk. Stir and cook well. Then add the lemon juice and seasoning. A little cream may also be added if desired. Parsley Sauce.—93. Two ounces of butter, one and one-half ounces of flour, one pint of milk, a few drops of lemon juice, pepper and salt, two dessertspoonfuls of finely chopped parsley. Melt the butter in a small stewpan. Mix in the flour smoothly Add the milk, stir and cook well. Then add the lemon juice, seasoning and chopped parsley. Mayonnaise Sauce.—94. Take a round-bottomed basin; put therein three yolks of eggs, and with a wooden spoon work it by stirring quickly until the yolks become light; add about half a pint of salad oil and half a gill of tarragon vinegar; these must be incorporated by degrees; and in order to produce the sauce in perfection, it must present the appearance of a firm, creamy substance. This cold sauce is especially adapted for chicken and lobster salads. When made, pepper and salt must be added, also two tablespoonfuls of thick cream. Shrimp Sauce.—95. Pound your shrimp, shells and all, in a mortar, and then boil the lot for about twelve minutes in half a pint of water, strain the liquor obtained into a stewpan, and add a piece of butter of the size cof a small egg, mixed up in a teaspoonful of flour. Stir till the sauce is upon the point of boiling, season with a little cayenne and a taste of anchovy sauce. Bechamel Sauce.—96. One and one-half cupfuls of white stock, one slice of onion, one slice of carrot, bit of bay leaf, sprig of pars- ley, six pepper-corns, one-fourth cupful of butter, one- fourth cupful of flour, one cupful of scalded milk, one- half teaspoonful of salt, one-eighth teaspoonful of pepper. Cook stock twenty minutes with onion, carrot, bay leaf, parsley and pepper-corn, then strain. There should be one cupful. Melt the butter, add the flour, and gradually the hot stock and milk. Season with salt and pepper. Onion Sauce.—97. Four or five fair-sized onions, one-half pint of plain white sauce or melted butter. First, blanch the onions by putting them in cold water and bringing it to a boil. Throw the water away. Put the onions in fresh water and boil for an hour or an hour and a half, until tender. Chop them finely and add them to the sauce or melted butter. Plain Salad Dressing.—98. Plain salad dressing is admissible with nearly all salads. It is composed of oil, vinegar, pepper and salt, and nothing else. Many who do not care particularly for oil, use equal quantities of oil and vinegar, others one-third vinegar to two-thirds oil. These proportions satisfy a large class, but four parts of oil to one of vine- gar are about the right proportions, provided the vinegar is of the best. The plain dressing is made in two ways, either mixed in a bowl and the salad added to it, or as follows: Take a tablespoon and put in it (holding it over the salad) one saltspoonful of salt, one-fourth this quantity of freshly ground pepper, anda tablespoonful of oil ; mix and add to the salad. Add three more table- spoonfuls of oil; toss the salad lightly for a few seconds, Lastly, add a tablespoonful of sharp vinegar; toss the salad again and serve. VEGETABLES. Tomatoes.—99. These are better baked than boiled; boiling destroys their flavor, Put them on a baking-tin, greased with butter or dripping, Sprinkle over them a little pepper and salt,and cover them with a greased paper. Put them in a moderate oven for about ten minutes or a quarter of an hour. Boston Baked Pork and Beans.—100. Soak one quart of pea beans in cold water overnight. In the morning put them into fresh, cold water and simmer till soft enough to pierce with a pin, being care- ful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander and pour cold water through them. Place them with the onion in abean-pot. Pour boiling water over one-quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind in half-inch strips ; bury the pork in the beans, leaving only the rind exposed. Mix one teaspoonful of salt—more, if the pork is not very salt—and one teaspoonful of mustard with one-quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them. Keep them covered with water until the last hour; then 49 —50— lift the pork to the surface and let it crisp. Bake eight hours in a moderate oven. Use more salt and one-third of a cup of butter if you dislike pork, or use half a pound of fat and lean corned beef. The mustard gives the beans a delicious flavor and also renders them more wholesome. Many add a teaspoonful of soda to the water in which the beans are boiled, to destroy the acid in the skin of the beans. Yellow-eyed beans and Lima beans are also good when baked. Much of the excel- lence of baked beans depends upon the bean-pot. It should be earthen, with a narrow mouth and bulging sides. This shape is seldom found outside of New England, and is said to have been modeled after the Assyrian pots. In spite of the slurs against “ Boston baked beans,” it is often remarked that strangers enjoy them as much as natives; and many a New England bean-pot has been carried to the extreme South and West, that people there might have “baked beans” in perfection. They afford a nutritious and cheap food for people who labor in the open air. Asparagus.—101. Wash it, trim off the white ends and tie it up in bunches with a twine or a strip of old cotton. Throw them into boiling water with salt in it. Boil twenty minutes or half an hour. Have ready two or three slices of toasted bread, dip them into the water and lay them in the dish. Spread them with butter and lay the bunches of asparagus upon the toast. Cut the strings with scissors and draw them out without breaking the stalks; lay thin shavings of butter over the asparagus and send it to the table. —s5I— Boiled Cauliflower.—102. Soak it in salt and water to draw out any insects, and trim off the outside leaves, Put it, with the flower downwards, into a saucepan of boiling water with salt in it, and cook from twenty to thirty minutes, according to its age, Drain it on a sieve or colander. If liked, it may be served with white or French sauce poured over it. French Baked Potatoes.—103. Six large potatoes; bake them in the oven; cut them neatly in halves. Scoop out all the potato carefully and work it through a sieve; melt half an ounce of butter in a saucepan; add two tablespoonfuls of milk, one tea- spoonful of chopped parsley, pepper and salt to taste; work this up into a paste over the fire. Now fill each half potato quite full; rub the top over with the white of an egg or a few drops of melted butter; brown the top either with a salamander or a hot “iron,” or, failing these articles, put the potato halves into the oven for a few minutes. Serve alone or with cold meats. If you have cream, use it instead of milk. Boiled Beets.—104. Wash the roots; do not brush or scrape them. Put them in a saucepan and cover them with boiling water; boil very gently for one or two hours, according to size. Strain off the water, pare and trim the roots and serve cut in thick slices with melted butter poured over. If to be eaten cold, pour vinegar and a very little good salad oil over the slices. Stewed Parsnips.—105. Two parsnips, one-half ounce of butter, one large tea- cupful of milk, pepper and salt, one-half ounce of flour. Wash the parsnips very clean; if necessary, brush them. Have plenty of boiling water and a little salt. Put the parsnips in, and boil till tender for about three-quarters of an hour, but that depends on their size. Take them out of the pan and scrape all the skin off quite clean, then cut them into slices. Put the butter, flour and milk into a small saucepan and mix smoothly. Stir till it boils; season a little. Put the parsnips in among the sauce to heat; let them be well covered with it and serve hot. To Fry Egg-plant.—106. Cut them in slices half an inch thick, sprinkle them with salt, and let them stand a few minutes to extract the bitter taste; wash them in cold water, and wipe them dry; season them with salt and pepper; dip them in flour, and fry them in butter. Another way of cook- ing them is to cut them in thin slices, and bake them on a bake-iron that is hot enough to bake cakes. Stewed Mushrooms.—107. Peel and rinse the mushrooms, and cut off the ends of the stalks, Stew them gently in water, stock or milk until quite tender, adding pepper and salt to taste. Then thicken the gravy with a little flour, and let it cook well, stirring carefully. Before serving, stir in a little cream or butter. Succotash.—108. One pint of green corn cut from the cob, and two- thirds of a pint of Lima beans; let them stew in just enough water to cover them, until tender, then season with butter, pepper and salt and a little milk; simmer together a few moments and serve. Celery a la Creme.—109. Time to boil the celery, three-quarters of an hour. Six heads of celery, half a pint of cream or milk, a piece of butter rolled in flour, nutmeg and salt. Cut the celery three or four inches long, wash very clean and boil in water until tender. Boil up the cream, butter and flour till it is thick and smooth, pour over the celery and serve hot. Summer Squash.—110. If the rind is tender, boil it whole in a little bag kept for the purpose. Put it in boiling water, and cook three- quarters of an hour. Take the bag into a pan and press it with the edge of the plate or with a ladle until the water is out; then turn the squash out into a dish, add salt and butter, and smooth over the top. Fried Cucumbers.—111. Slice the cucumbers when the seeds are full grown, and before they turn yellow or ripen; sprinkle salt on the slices, let them stand for an hour, and fry them as fish, with hot lard or butter, Tomatoes on Toast.—112. Take six or eight ripe tomatoes, cut off the stalks and any green part there may be, take out the seeds and cut the tomatoes into thick slices; arrange these in a single layer on a greased baking-tin, sprinkle over them some finely sifted bread crumbs seasoned with salt and pepper, put a little piece of butter on each slice and bake in a brisk oven for fifteen or twenty minutes. Serve on neatly cut pieces of hot buttered toast, with the gravy that is in the dish with them poured over. A few drops of lemon juice is an improvement. Corn Croquettes.—113. To two cupfuls of green corn, chopped, add one well- beaten egg, a teaspoonful of butter, one of sugar, salt to taste, and just enough flour to hold the ingredients together. Form into croquettes with floured hands, and fry in deep fat. Water-cress.—114. Wash, trim and pick the cress, drain it in a colander, put it into a dry, clean cloth and gently shake it about until all moisture is absorbed. Arrange the cress in circles on a fat dish, and serve within an hour of prepar- ing it, as it will lose its crispness if left standing too long. Parsnip Fritters.—115. Boil parsnips till tender, cool, and remove pith and skin; mash fine. To every teacupful add a beaten egg; add flour to thicken and salt to taste. Drop into boiling lard and brown. SALADS. Breakfast Salad.—116. Scald two ripe tomatoes, peel off the skin, and place them in ice-water; when very cold slice them. Peel and slice very thin one small cucumber. Put four leaves of lettuce, the tomatoes and cucumber into a salad-bowl. Cut up one spring onion, add it, and, if possible,add four or five tarragon leaves. Now addaplain dressing and serve. Sardine Salad.—117. Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the center of the dish. At the base of the dish make a wreath of thin slices of lemon. Garnish with parsley or lettuce and serve immediately. Cold Slaw.—118. One cup of vinegar, a piece of butter the size of a walnut, one egg, one teaspoonful of mustard, one tea- spoonful of sugar, one teaspoonful of salt, one teaspoon- ful of flour, one-half teaspoonful of pepper. Boil the vinegar and melt the butter in it and pour over the above mixture ; stir it well, then put it back on the stove to boil again about a minute; then pour the whole upon the chopped cabbage. 55 Lettuce Salad.—119. Get that in which the head is hard and compact. Lay it in ice-water until nearly time to serve. Then break off the imperfect leaves and throw them aside. Cut off the remainder of the leaves from the root and look them over carefully. Wash in two or three waters and arrange the leaves in the bottom ofa salad dish. Allow two hard boiled eggs for each head of lettuce. Put bits of ice in here and there, after you have sliced in the hard boiled eggs. Send at once to the table and serve with sugar, vinegar, mustard and the best salad oil. Cucumber Salad.—120. If properly prepared, cucumbers are not apt to inter- fere with digestion. They should be gathered early in the morning and kept in a cool place until wanted. After peeling, slice them very thin, sprinkle a little salt over them, let stand ten minutes and add cayenne and equal parts of oil and vinegar. If allowed to remain in salt water any length of time, if oil is omitted, or if their natural juices are squeezed out of them, they become indigestible. Beet Salad with Onions.—121. Boil four onions in the skin till tender; also a piece of beet Let both get cold; remove the skin, cut them in slices, put them in a plate, one slice on the edge of the other alternately. Put into a small basin half a teaspoonful of salt, one-fourth of a teaspoonful of pepper, one teaspoonful of good vinegar, three teaspoon- fuls of oil; mix them well; pour over when ready ta serve, SIAL is nt Kaufman, Straus & Co. 12 EAST MAIN ST. LEXINGTON, KY. Wide-awake business methods and keeping abreast of the times have secured for us the good will of the people. Try us and you will find that you will like us. KAUFMAN, STRAUS & CO. Cc. H. BOWYER. W. E. McCANN. WHAT WILL YOU SERVE YOUR DAINTY DISHES IN? Call on or correspond with us; we are headquarters for FINE CHINA, RICH CUT AND BOHEMIAN GLASS, STERLING SILVER IN KNIVES, FORKS, SPOONS, BOWLS, TEA SETS, SUGARS AND CREAMS, ETC. W. E. McCann & Company LEXINGTON, KY. Correspondence Solicited. ee eee ee cA cA a A A cc cc A A I A A cc a a FINE CUT FLOWERS ARTISTIC FLORAL WORK. If you want fine flowers packed and delivered on time, you will make no mistake in placing your orders with HONAKER .# THE FLORIST 42 E. Main Street, LEXINGTON, KY. Weare the largest growers of cut flowers alone in Kentucky, and guarantee all our work to be first-class. If you want Good, Honest Work done well and promptly, go see Cc. D. CUNNINGHAM, WHOLESALE AND RETAIL DEALER IN Paints, Glass, Brushes, etc., etc. Contracting House and Fresco Painter. BEVEL MIRRORS A SPECIALTY. 21 W. Short Street, LEXINGTON, KY. SEND FOR COLOR CARD OF MIXED PAINTS. RACKET STORE 11-13-15 W. Main St, © LEXINGTON, KY. wt wt ot An up-to-date department store. Prices always the lowest. No igre charged. We pay cash and sell for cash. Money back if you are not satisfied. ze st ot J. De PURCELL. ~~ eeeeeeee a Winter Salad.—122. Take the white parts of two heads of celery and cut them up very fine, slice half a boiled beet, shell one-fourth of a pint of shrimps, mix all together in half a pint of mayonnaise sauce, and dust over with powdered coral. Chicken Salad.—123. The white meat of cold boiled chicken or turkey, three-quarters of the same bulk of chopped celery, a rich mayonnaise. Chop the meat fine, removing every scrap of fat, gristle and skin; mix carefully with the celery, and set in a cold place while you mix the mayonnaise. Be sure to make enough mayonnaise, not only to mix thoroughly with the chicken, but to lie on the top. Garnish with a wreath of lettuce hearts, hard boiled eggs, pickled cucumbers and beets cut into shapes. Shrimp Salad.—124. Boil a quart of fresh shrimps for twenty minutes. Open and throw away the shells. Take the crisp leaves of a head of lettuce, and place in a salad-bowl with two fresh tomatoes peeled and sliced. Add the shrimps and pour over all a mayonnaise—red, if convenient—and serve. Tomato Salad.—125. Twelve tomatoes peeled and sliced, four eggs boiled hard, one egg (raw) well beaten, one teaspoonful of salt, one-half of a teaspoonful of cayenne pepper, one teaspoonful of sugar, one teacupful of vinegar; set on ice to become perfectly cold. —58— Lobster Salad.—126. One fine lobster, one lettuce, one endive, three or four hard boiled eggs, some mayonnaise dressing; if possible, some aspic jelly. Remove the flesh from the body and claws of the lobster, and cut into pieces. Let the lettuce be well washed and dried, cut it up, and mix it with the lobster and some mayonnaise sauce. Put a border of chopped aspic on a dish. Heap the salad in the middle. Decorate the salad with pieces of endive and hard boiled eggs cut in quarters. Orange Salad.—127. Two oranges, one-fourth of a pint of oil, one teaspoon- ful of vinegar, one saltspoonful of pepper, one-half of a saltspoonful of salt. Cut the oranges into thin slices. Mix the vinegar, pepper, salt and oil; and pour over: the orange. Oyster Salad.—128. Directions for dressing one gallon of oysters: Heat the oysters until they curd or plump; mix together the well-beaten yolks of twelve raw eggs, half a cupful of made mustard, one teacupful of white sugar, one teacup- ful of butter. These ingredients must be made hot, and be ready to pour over the oysters as soon as these are ladled out of the kettle. As shortly before the time of serving supper as is practicable, chop up as much bleached celery as will fill a quart measure; add it to the dressed oysters, mixing lightly with a wooden fork and spoon, and placing it in a salad bowl, ready for serving. Egg Salad.—129. Slice hard boiled eggs, arrange them upon crisp let- tuce leaves, and pour over them all a mayonnaise dressing. Potato Salad.—130. Potato salad is composed of boiled potatoes, peeled and sliced; one onion, peeled and sliced very thin, to six potatoes; and plenty of plain salad dressing. Sometimes a little chopped parsley is added. Variations of potato salad are made by the addition of green onions chopped fine, lettuce, or small dice of fried salt pork. Spring Salad.—131. In a salad-bowl put first a layer of fresh, crisp water- cress, then a layer of thinly sliced cucumbers which have been soaked in cold water fifteen minutes, then a tea- spoonful of minced chives, then another layer of cucum- bers, and. around the edge a light border of the cresses. When ready to serve, pour a French dressing over it and toss it over until well mingled. This is appropriate to serve with a course of broiled fish. Potato Salad.—132. Boil and peel potatoes; let them get perfectly cold, and cut into dice shape. Seven large potatoes, one goblet of rich cream, one-half of a teacupful of vinegar, one teaspoonful of black pepper, one tablespoonful of olive oil (more if you like), three onions sliced thin; salt and pepper to taste, and garnish the dish with radishes and lettuce leaves. —60— Scallop Salad.—133. Rinse one pint of scallops in cold water, then cook in boiling water with one teaspoonful of salt, and one table- spoonful of lemon juice half an hour. Drain, plunge into cold water, and when chilled and firm dry them in a napkin. Cut them in very thin slices across the grain, and mix them with an equal quantity of thinly sliced cucumbers, add a sprinkling of thinly sliced onion or chives and dress them with salt, cayenne, oil and vinegar, and serve on a bed of shredded lettuce. Veal Salad.—134. Chop the veal fine and allow one cup of celery to one cup of meat. Mix well. For the dressing, put one cup of milk on to heat, add one egg and butter the size of an egg; after it thickens add two teaspoonfuls of vinegar, one-half teaspoonful of mustard and the same of salt and sugar. Russian Salad.—135. One beet, two carrots, one parsnip, two turnips, one stick of horseradish, half a pound of French beans, six olives, one-fourth tin of caviare, half a pint of mayon- naise, half a pint of aspic jelly, six gherkins. Boil the vegetables and cut into strips. Scrape the horseradish. Arrange the salad in layers, paying attention to the effect of color, each layer getting smaller till the top comes to a point. PASTRY. A Light Paste.—136. Three-fourths of a pound of flour, one-half of a pound of butter, the whole of an egg. Beat the white of egg to a strong froth. Then mix it with a little water, suffi- cient to mix the flour to a paste. Handle it very lightly. Roll it out thin and lay the third part of the butter about it in little pieces. Dredge it with flour and roll it up. Roll out again, and put in the same proportion of butter. Do this once more and the paste is ready. Puff Paste.—137. Dry and sift a pound of flour and put it on a marble slab (if there is one); make a hole in the center, and put into it half a teaspoonful of salt and not quite half a pint of water; mix this in with a knife till it is a clear,smooth paste; work it lightly with the hands till it ceases to adhere to the board; let it remain to cool for two min- utes, then flatten the paste till itis an inch thick; have ready three-quarters of a pound of butter free from salt and moisture, and lay the butter on in the center, and fold over the four sides of the paste so as to form a square and completely hide the butter; let this cool for a few minutes, then dredge the slab or board and the paste with flour, and roll the paste out till it is three feet in length; take care the butter does not break through the flour; fold over a third upon it; let the 61 =2362 = paste rest for ten minutes, then give it two more turns; then let it rest and give it two more turns, making in all five turns. The paste should be baked as soon as possible. For patties and vol-au-vent, six or seven turns will be required. Orange Pie.—138. One pound of sugar, half a pound of butter, the grated rind and juice of four oranges, the yolks of four eggs beaten light; add to the butter and sugar and beat hard, and then add the orange; beat the whites very light and mix in last. Bake in paste in tin pie-plates, Berry Pie.—139. Pick over the berries and sprinkle slightly with flour; add sugar to taste—about one cupful for a quart of fruit. Do not spoil the fruit flavor by using spices. Bake in a deep plate, with two crusts. Cocoanut Pie.—140. One quart of new milk, three eggs, one tablespoonful of butter, two tablespoonfuls of sugar, one pint of grated cocoanut, which should be fresh. Bake like custard pie. Mince Pie.—141. Take as many beef tongues as you wish; salt and rub sweet spices into them, and let them boil for twenty-four hours. When tender, remove the skins while hot. When cold, add to each tongue three pounds of beef suet, two pounds of currants, two pounds of raisins, one pound of citron, and one of sugar, one pint of sherry and one of brandy; spice to taste; moisten with cider. Mince Pie.—142. Boil and chop three pounds of lean beef, two pounds of suet, four pounds of good raisins, four pounds of cur- rants, one pound of citron, four pounds of sugar, grated rind and juice of three lemons and two sweet oranges, three grated nutmegs, two large tablespoonfuls of cloves, two of mace, one quart of cooking brandy, three large tablespoonfuls of cinnamon, some wine, four tablespoon- fuls of salt; pack it down tightly in a jar, and stir well before using. In making a pie, take nearly two-thirds of apples and more than one-third of meat; add enough cider to make very juicy, and enough sugar to make very sweet. Prune Pie.—143. Prunes that are too dry to eat without stewing can be made into good pies. Turn enough boiling water on the prunes to cover them, set them on a few coals, and let them remain till swelled out plump. If there is not water sufficient to make a nice syrup for the pies, add more, and season them with cinnamon or cloves. The juice and grated peel of a lemon gives them a fine flavor. Add sugar to the taste and bake them in deep pie-plates. Rice Pie.—144. One quart of boiled milk, one small teacupful of rice flour mixed in a little cold milk ; add to the boiling milk two teaspoonfuls of butter ; when cold, add five eggs well beaten, sweeten to taste, flavor with vanilla, and bake. Marlborough Pie.—145. Procure sweet, mellow apples, pare and grate them. To a pint of the grated pulp put a pint of milk, a couple of eggs, two tablespoonfuls of melted butter, the grated peel of a lemon, and half a wineglassful of brandy. Sweeten it to the taste with nice brown sugar. The eggs should be beaten to a froth, then the sugar stirred into them and mixed with the rest of the ingredients. A little stewed pumpkin, mixed with the apples, im- proves the pie. Bake the pie in deep plates, without an upper crust. Apple Pie.—146. Stew green or ripe apples, when you have pared and cored them. Mash to a smooth compote, sweeten to taste, and, while hot, stir in a teaspoonful of butter for each pie. Season with nutmeg. When cool, fill your crust, and either cross-bar the top with strips of paste, or bake without cover. Eat cold, with powdered sugar strewed over it. Custard Pie.—147. Make a custard of the yolks of three eggs, with milk; season to taste; bake it in ordinary crust; put itina brick oven, that the crust may not be heavy ; and as soon as that is heated remove it to a place in the oven of a moderate heat, that the custard may bake slowly and not curdle; when ‘done, beat the whites to a froth, add the sugar,and spread over the top, and return to the oven to brown slightly. A small pinch of salt added to a custard heightens the flavor; a little soda in the crust prevents it from being heavy. Very nice. — 65 — Chocolate Pie.—148. One cupful of water and two tablespoonfuls of flour cooked together. Into this put the following ingredients, after mixing: one cupful of sugar, one-fourth cupful of water, the yolks of two eggs, two tablespoonfuls of grated chocolate. Cook until it thickens. Put into baked crust, and frost with meringue made of the whites of the eggs and a little sugar. Currant Pie.—149. One teacupful of red currants, one cupful of sugar, yolks of two eggs, one tablespoonful of flour, one-half tablespoonful of water. Mix and bake in lower pie crust. Beat the whites of the eggs with one-half ‘teacupful of pulverized sugar; spread over top and brown slightly. Pineapple Pie.—150. One large pineapple pared and grated, half a pound of fresh butter, half a pound of sugar, one wineglassful of brandy, one tablespoonful of rose-water, a little grated nutmeg. Mix all together with the juice and pulp of the pineapple, adding a little grated bread; bake ten minutes in a crust. Peach Pie.—151. Take mellow clingstone peaches, pare but do not cut them, put them into a deep pie-plate lined with crust, sugar them well, put in a tablespoonful of water, and sprinkle a little flour over the peaches; cover with a thick crust, in which make a cut in the center, and bake for from three-quarters to one hour. 65 — Lemon Pie.—152. One tablespoonful of corn-starch, one cupful of sugar, one cupful of cold water, three eggs, the juice and pulp of one lemon, a little salt. Cook the corn-starch in the water; when cold, add the yolks of the eggs, sugar, lemon and salt. Beat the whites of the eggs to a froth, and stir them in carefully just before putting in the oven. Cream Pie.—153. One cupful of powdered sugar, one cupful of flour, one teaspoonful of cream of tartar and one-half of a tea- spoonful of soda, five eggs beaten separately, the grated rind of alemon. Cream: Set in hot water one-half of a pint of milk; when scalding hot add one-half cupful of sugar, a little salt and one egg beaten together; stir ‘until thick, and when cool add one tablespoonful of vanilla, Put between crusts. Cheese Straws.—154. Two ounces of flour, two ounces of butter, two ounces of grated Parmesan cheese, the yolk of an egg, a little cayenne, pepper and salt. Rub the butter lightly into the flour. Add the grated cheese and seasoning, and mix with the yolk of egg. If necessary, add another yolk, but no water. Roll out and cut into fingers about a quarter of an inch wide and two inches long. Lay them on a greased baking-sheet. Stamp out, with a cutter the size of an egg-cup, some rounds, and make them into rings by stamping out the middle with a smaller cutter. Bake the rings and straws a pale brown color, and serve them with a bundle of straws placed in each ring. ee, Squash Pie.—155. Peel a Hubbard squash, cut it into pieces about two inches square, remove the seeds without taking away any of the substance of the squash, and put it to steam in a colander closely covered 4and set over a pot of boil- ing water, gr place it in a porcelain-lined gaucepan with- out water, and set it over a gentle fire where it will soften slowly without burning, stirring it occasionally to prevent burning; or boil it until tender, in sufficient water to cover it. When the squash is tender, drain it until it is quite free from water, and rub it througha sieve or a fine colander with a wooden spoon or potato- masher. Mix one quart of the squash so prepared with one quart of milk, four eggs well beaten, one tablespoon- ful of mixed-ground cinnamon, mace and ginger, one teaspoonful of salt and one cupful of sugar; and use it to fill two large pie-plates lined with a good, plain pastry. Do not cover the pies with pastry, but grate a little nut- meg over the top, or sprinkle over them the grated rind of a lemon. Cranberry Tart.—156. One-half pound of cranberries, six tablespoonfuls of sugar, four apples, one-half pound of prunes. Wash the cranberries, and pick them from the stalks; peel, core and slice the apples; stone and wash the prunes; put all these with the sugar into a saucepan, and stew them until soft, or about half an hour. Put the mixture into the pie-dish and allow it to cool. Cover with short crust, and bake for about half an hour. 66 =. Red Currant and Raspberry Tart,—157. Time to bake, three-quarters of an hour. A pint and a half of picked red currants, three-fourths of a pint of raspberries, one-fourth of a pound of puff paste. Pick the currants and raspberries from their stalks, mix them together in a pie-dish with the moist sugar. Wet the edge of the dish, place a band of puff paste around it, wet that also. Cover the top with puff paste, pressing it around the edge with your thumbs. Cut the over- hanging edge off evenly. Then scallop the edge by first chopping it in lines all around and then giving them a little twist at regular intervals with the knife. Take the edges you have cut off, flour them, roll them out, and cut them into leaves to ornament the top. Egg it over and bake it. When done, dredge it with white sugar, and salamander it. Baked Apple Dumpling.—158. Make the pastry according to the directions already given; cut it into squares large enough to fold over the apples; peel and core sound apples of medium size and tart flavor, put one in the center of each piece of pastry, fill the apples with sugar and half a saltspoonful of powdered cinnamon, and fold the pastry up over each apple lightly,wetting the tips of the corners and pressing them lightly together; arrange the dumplings in a bak- ing-pan, brush them with beaten egg, and bake them for about half an hour, or until they are done, in a mod- erate oven. Serve them hot or cold with powdered sugar and cream, or with either of the sauces for which recipes are given elsewhere. DESSERTS. Princess’s Pudding.—159. Beat up three eggs with half a pint of boiling milk and two ounces of powdered loaf sugar; flavor with brandy. Butter a plain mould or basin and pour in the pudding, and steam as directed for custard pudding. Turn it out and put on it, so as to cover it all over ina rocky shape, the whites of two or three eggs beaten to a froth, with a large teaspoonful of powdered sugar to each egg, and a few drops of extract of vanilla. Put the pudding into a brisk but not too hot oven, and when the eggs are just colored and set, serve it. Fig Pudding.—160. One-half pound of figs, one-half pound of bread crumbs, one-half pound of sugar, one-half pound of beef suet, three eggs. Remove the skin from the suet, chop it very fine, put it into a bowl, and, chopping the figs also very fine, mix both together. Stir into this the bread crumbs, beat in a separate bowl the eggs and sugar, mix this with the figs, suet and bread crumbs, and, greasing the interior of a melon mould, pour this mixture into it; put on the cover, and, plunging it into a large saucepan of boiling water, let it with -its contents boil for two hours. When done, the pudding should be turned out upon a hot platter and served with wine or brandy sauce poured around it. 69 Suet Pudding.—161. One cupful of chopped suet, one cupful of molasses, one cupful of raisins, one egg, one cupful of sweet milk, two teaspoonfuls of baking-powder, flour enough to make a stiff batter. Steam three hours. Graham Pudding.—162. One-fourth cupful of butter, one-half cupful of molasses, one-half cupful of milk, one egg, one and one-half cupfuls of graham flour, one-half teaspoonful of soda, one teaspoonful of salt, one cupful of raisins seeded and cut in pieces. Melt butter; add molasses, milk, egg well beaten, dry ingredients mixed and sifted, and raisins; turn into buttered mould, cover and steam two and one-half hours. Serve with wine sauce. Dates or figs cut into small pieces may be used in place of raisins. Marmalade Pudding.—163. One-fourth pound of suet, one-fourth pound of bread crumbs, one-fourth pound of sugar, two ounces of ground rice, two ounces of marmalade, two eggs. Place the suet on a board, remove all skin and dis- colored parts, chop very fine, and place it in a bowl with the ground rice and sugar. Over a sheet of paper put a wire sieve and rub through with the hands the necessary quantity of bread crumbs. Add these crumbs to the ingredients in the bowl. Whip the eggs now with a fork in a separate bowl, and then whip the mar- malade with them. Pour all the ingredients together, and when thoroughly blended pour into a greased mould and steam for four hours. —7I— Bird’s-nest Pudding.—164. Peel and core three apples, line a pudding-dish with puff paste, lay the apples at the bottom of the dish and stick long strips of citron round them; stir to a cream half a pound of powdered sugar and a quarter of a pound of butter; beat separately the yolks and whites of four eggs, mix them with the butter and sugar, season with nutmeg, place it on the fire and stir till hot, then pour over the apples and bake immediately. This pudding can be eaten warm or cold. The top must not be allowed to brown too soon. Sago Pudding.—165. Two tablespoonfuls of sago, one pint of milk, one egg, two teaspoonfuls of sugar. Put the sago and milk into a saucepan; stir it over the fire till it boils; add the sugar. Let the sago boil till soft and quite thick, stir- ring all the time. Take it from the fire, let it cool a little, drop in the yolk of the egg and mix well. Put the pudding into a greased pie-dish. Put the white of the egg ona plate; beat it with a knife to a stiff froth; add half a teaspoonful of sugar to it; spread it on the top of the pudding and put it in the oven for a minute or two to brown. Plum Pudding,—166. One-fourth pound of finely chopped suet, one-fourth pound of currants, one-fourth pound of raisins stoned and chopped, six ounces of flour, six ounces of bread crumbs, two ounces of candied peel, three ounces of sugar, one gill of milk, two eggs, one-half teaspoonful of baking-powder. Put the dry ingredients into a basin and mix with the eggs and milk well beaten together. Boil in a cloth or basin for four hours, Cocoanut Pudding.—167. One finely grated cocoanut, one pint of fresh milk, a lump of butter the size of an egg, four eggs, sugar to taste. Reserve the whites of the eggs for meringue. Bake in a deep baking-dish, or, if preferred, use pastry. To be eaten with cold cream. Baked Indian Pudding.—168. Two quarts of scalded milk with salt, one and one- half cups of Indian meal (yellow), one tablespoonful of ginger, letting this stand twenty minutes; one cupful of molasses, two eggs (saleratus if no eggs), a piece of butter the size of a common walnut. Bake two hours. Splendid. Rich Plum Pudding.—169. One pound of raisins, half a pound of sultanas or currants, half a pound of sugar, half a pound of flour, half a pound of bread crumbs, three-fourths of a pound of suet, one-fourth of a pound of mixed candied peel, a small nutmeg grated, a teaspoonful of ground cinnamon, a teaspoonful of ginger, a teaspoonful of pudding spice, the juice of one lemon,and peel grated, one orange peel grated, six bitter almonds pounded, and a pinch of salt. Mix (the day before the pudding is boiled) with six eggs, a glass of brandy or curagoa, and sufficient marsala or good home-made wine to make it rather moist, and allow the ingredients to swell well. Boil eight hours if made in one mould, six hours if divided into two moulds. THOMPSON & BOYD_— Fine Saddles and Harness Trunks and Valises No. 53 East Main St., LEXINGTON, Ky. Lexington Steam Caundry I. N. WILLIAMS, Proprietor 109 and 11 East Main Street MODERN MACHINERY TELEPHONE 62 HIGH-CLASS WORK Combs Lumber Company LUMBER YARD AND PLANING MILL 226 East Main Street, LEXINGTON, KY. Long distance Telephone No. 139. .. Elite Stationery Company .. J. D. ARMSTRONG, Manager, SOCIETY STATIONERY ART PRINTING AND ENGRAVING 48 East Main Street, LEXINGTON Ky. MISS E. F. HAYES High-class Millinery GLOVES, PARASOLS, HANDKERCHIEFS. 87 East Main Street, “men — LEXINGTON, KY. Opposite Phoenix Hotel. VICTOR BOGAERT All goods and work Y ae ate Vlanufacturing Jeweler DIAMONDS, WATCHES, AND JEWELRY Reliable goods, fair dealing, and bottom prices 57 EAST MAIN STREET .. LEXINGTON, Ky. We make gold and silver medals suitable for Sunday school awards. HOOSAC TUNNEL ROUTE Superb equipment, excellent train service, fast time, und courteous employees make the FITCHBURG RAILROAD THE FAVORITE LINE from Troy, Albany, Saratoga, Lake George, Adirondack and Catskill Moun- tains, Syracuse, Rochester, Buffalo, Niagara Falls, Hamilton, Toronto, Cleveland, Detroit, Cincinnati, Chicago, St. Louis, and all points west, southwest and northwest to Boston and New England. FAST EXPRESS TRAINS with clegant Palace Parlor and Sleeping Cars to and from CHICAGO and BOSTON, and ST. LOUIS and BOSTON. For Time Tables, Parlor and Sleeping Car accomodations, or further informution, apply to any agent of the Fitchburg Railroad. Cc. A. NIMMO, J. R. WATSON, Gen’! West. Pass. Agent, Troy, N.Y. Gen’! Pass. Agent, Boston, Mass. Queen Pudding.—170. One pint of fine bread crumbs, one quart of fresh, rich milk (hot), yolks of four eggs, one and one-half cupfuls of white sugar, one tablespoonful of butter, one- half cupful of jelly or jam. Soak the crumbs in the hot milk, rub the butter and sugar together, and stir in the yolks well beaten. Mix all together with such flavoring as you like, and bake in a deep pudding-dish. When done, make the meringue of the whipped whites and one-half cupful of sugar; cover the pudding with the jelly, and over that place the meringue and brown in the oven, Eat cold with cream. Fresh fruit is very nice instead of the jelly. Graham Pudding.—171. One and one-half cupfuls of graham flour, one cupful of sweet milk, one-half cupful of molasses, one cupful of chopped raisins, four figs chopped fine, half a teaspoonful of salt, one teaspoonful of soda. Steam four hours in a two-quart pan and serve with golden sauce. Orange Custard Pudding.—172. Boil a pint of new milk, pour it on to three eggs lightly beaten, mix in the grated peel of an orange and two ounces of loaf sugar. Beat all together for ten minutes, then pour the custard into a pie-dish, set it in another containing a little water and put it in a moderate oven. When the custard is set (it generally takes about half an hour), take it out and let it get cold. Then sprinkle over rather thickly some very finely sifted sugar and brown it with the salamander. To be eaten cold, Crystal Palace Pudding.—173. One ounce of gelatine, one and one-half pints of milk, one-fourth pound of sugar, three yolks of eggs, two ounces of sponge cake; one ounce of ratifias, two bay leaves, three-fourths teaspoonful vanilla, two ounces of candied fruit or sultana raisins, a few drops of cochineal or carmine. Soak the gelatine in a quarter pint of milk; put the yolks, sugar and vanilla in a basin, and beat all well with a wooden spoon. Put the pint of milk on to boil with the bay leaves in it (it is better to be rather slow in coming to the boil). When boiling, pick out the leaves and stir in gradually among the eggs and sugar; return it to the saucepan with the soaked gelatine, and stir over the fire till the custard thickens— it must not boil. Pour it all out into two basins to get cold. Color half of it pink with the carmine. Now take a cream mould; put a few cherries or any other fruit in the bottom, add a few thin slices of the sponge cake and a few ratifias, and pour in some custard and let it get firm; then a little more cake and fruit and some pink custard, and repeat once more. Let it get quite firm and cold; turn it out like a shape of cream. Peach Pudding.—174. Fill a baking-dish about three-fourths full of ripe, juicy peaches, pared, stoned and cut into medium-sized pieces. Beat light the yolks of three eggs. Add four tablespoonfuls of white sugar, three of milk or cream and three of sifted flour. Add the beaten whites, and after sifting three tablespoonfuls of sugar over the fruit pour on the batter. Mix all well together and bake three-fourths of an hour. Eat hot with sauce. Coffee Cream.—175. Put about a breakfastcupful of strong coffee into a pan with half a pint of boiled cream and half a pound of sugar. Beat up the yolks of six eggs; to these add a pinch of salt; whisk the whole well together. Place the pan on the stove over a slow fire, keep stirring till it thickens and is nearly boiling, pass it through a hair sieve into a basin, then add one-half ounce of dissolved gelatine, and stir until it is nearly cold. Pour it intoa mould, and when set firm turn it out. Tapioca Cream.—176. Some tapioca boiled to a jelly, someapricot jam. Put a layer of each alternately in a glass dish till full, then cover with whipped cream and decorate with crystallized cherries. Stewed Prunes.—177. Put about a pound and a quarter of prunes into a pan with about a quarter of a pound of lump sugar. Add as much cold water as will nearly cover them. Put the pan on a slow fire or stove and stew the prunes slowly until tender; then remove the stones without breaking the fruit much. Place the prunes in a circle round the dish, the same as with cutlets. Break the stones and pick out the kernels; dip them in boiling water and skin them. Place the kernel upon each prune. The juice of the fruit must be boiled down to a syrup. Strain through muslin, color slightly with cochineal and pour it round the base. Whip up about half a pint of thick cream, heap itu n spoonfuls in the center of the dish. Sprinkle a little pink sugar over it and serve. Snow Pyramids.—178. Beat to a stiff foam the whites of half a dozen eggs, add a small teacupful of currant jelly and whip all together again. Fill as many saucers half full of cream as you have guests, dropping in the center of each saucer a tablespoonful of the beaten eggs and jelly in the shape of a pyramid. Blancmange.—179. An ounce packet of gelatine, one pint of milk, one pint of cream, three or four ounces of castor sugar, flavor- ing essence. Soak the gelatine in the milk; add the sugar and stir over the fire until both are dissolved. Then pourin the cream; stir occasionally until cold. Add the flavoring essence and pour all into a wetted mould. Compote of Rice.—180. One-fourth pound of rice, one-fourth pound of sugar, one pint or more of milk, vanilla or other flavoring. Boil the rice in the milk with the sugar for twenty minutes; if very stiff add a little more milk or cream. Flavor with vanilla and put into a buttered mould with a well in the center. Any fruit may be put in the middle when it is served. If oranges are used, boil a gill and a half of water with one-fourth pound of lump sugar until it sticks to a knife like an icicle. Peel the oranges and roll them init. If apples are used, boil them gently in one pint of water with one- fourth pound of sugar. When tender, add a little cochineal. Take the apples out and reduce the syrup to less than a quarter of a pint. Roll the apples in it. Fairy Butter.—181. Two ounces of butter, the rind of one lemon, one- half teaspoonful of lemon juice, ten macaroons, three ounces of ratifia biscuit, one wineglassful of sherry, two ounces of sugar. Place the macaroons and ratifias in a crystal dish. Pour over them in spoonfuls the sherry, and allow them to soak for an hour; then sprinkle the sugar over them. Then place the butter in a basin, grate over it the lemon rind, add the juice, and with the back of a spoon beat all together till very smooth. Place a wire sieve over the crystal dish and rub the butter through with the spoon, allowing it to fall over the macaroons. Lemon Sponge.—182. Put into a saucepan one-half ounce of gelatine, two ounces of loaf sugar, the rind of one lemon, and one- half pint of cold water. Melt these carefully at the side of the fire, then strain it into a basin to cool for five or ten minutes, then add to it the juice of a lemon, and the white of an egg. Whisk fill firm. Pour it into a wetted mould, or serve rocky on a crystal dish. Red Robin.—183. Take a pound of lump sugar and put it into a stewpan with one-half pint of water, and boil till it becomes very thick; then add about two pounds of apples, peeled and cored, and the grated rind of a lemon; boil all together till it is quite stiff; keep stirring all the time. Pour it into a buttered mould, and when cold turn out and serve with custard around, Compote of Oranges and Cocoanut.—184. Six sweet oranges, grated cocoanut, one lemon, one-half pound of sugar, one pint of common cream, one-half pint of water. Peel the oranges, grating the yellow part of the rind of one and of thelemon. Remove all the white part of the rind very carefully without breaking the oranges in the least; divide them into liths very carefully. Put water, sugar, juice and grate of lemon, and the grate of the orange into a bright saucepan, and allow it to boil for five minutes, then add the oranges, and after it boils again, allow them to boil for five minutes, Remove the oranges from the pan, and boil the syrup till it becomes quite thick. Allow all to get quite cold. Arrange some of the orange liths neatly on a glass dish, add a good sprinkling of cocoanut, then a little syrup, then the remainder of the oranges, some more cocoanut and the remainder of the syrup. Whip up the cream to froth, and pile it on the top, sprinkling over some chopped pistachio-nuts. Apple Turnovers.—185. Make the paste of lard or dripping in the same manner as puff paste, using four ounces of the fat to eight of flour and a gill of water. Roll the paste out one-fourth inch thick, and cut into squares of about four inches, In the center of each square pile up baking apples cut small, but not in slices, mixed with half their weight of moist sugar. Gather the edges of the paste together, press them and mark with a pastry-wheel, place on a floured baking-sheet and bake in a moderate oven for half an hour. Banana Canteloupe.—186. One-half box of gelatine or two and one-half tablespoon- fuls of granulated gelatine, one-half cupful of cold water, whites of two eggs, one-fourth cupful of powdered sugar, three-fourths cupful of scalded cream, two-thirds cupful of sugar, four bananas mashed to a pulp, one tablespoonful of lemon juice, whip three and one-half cupfuls of cream, twelve lady fingers. Soak gelatine in cold water, beat whites of eggs slightly, add powdered sugar, and grad- ually hot cream, cook over hot water until it thickens; add soaked gelatine and remaining sugar, strain into a pan set in ice-water, add bananas and lemon juice, stir until it begins to thicken, then fold in whips from cream. Linea melon mould with lady fingers trimmed to just fit sections of mould, turn in the mixture, spread evenly, and chill. Cheap Custard.—187. One tablespoonful of corn flour, one pint of milk, the yolks of two eggs, two ounces of castor sugar, vanilla or other flavoring. Put the milk and sugar on to boil. When boiling, stir in the corn flour, which should be mixed very smoothly with a little cold milk ; boil, stirring all the time for ten minutes; then remove from the fire, and when it has cooled a little beat in the yolks of the eggs. Stir again over the fire to cook the eggs, but take care they do not curdle. Flavor to taste, and when cold pour into custard glasses, A cheaper substitute for custard may be made by omitting the eggs. ie Chocolate Custard.—188. One-fourth pound of chocolate, one-fourth pound of sugar crushed and sifted, a pint and a half of good milk, four eggs, six drops of vanilla. Take a clean saucepan, put in it the crushed chocolate and sugar, pour the milk over by degrees, thoroughly stirring all the time. Let it boil up, still stirring. Move it to the side of the fire to stand simmering for twenty minutes. Break four eggs separately; take the yolks of four and the whites of three and mix them with the cream, being careful it is not too hot. Strain the whole through a fine strainer into ajug. Stand in a saucepan of boiling water and keep stirring the same way until the custard thickens; it will take about twenty minutes after the water in the saucepan boils. When it is thick enough take it out of the hot water and leave it in the jug until cold, Stir a teaspoonful of vanilla into the cream. Serve when required in a glass dish or in custard cups, and pass sponge cake with it. German Puffs.—189. To one pint of milk add six eggs well beaten, four tablespoonfuls of flour, one spoonful of melted butter, and a grated nutmeg. Mix these ingredients well, leaving out the whites of three eggs for sauce. Pour the mixture into cups well buttered, filling them half full. Bake ina quick oven. Turn them ona dish and pour the sauce over them. SAUCE, The whites of the three eggs made into a thin icing with crushed sugar, to which add lemon juice or rose- water, — 8r1— Strawberry Shortcake.—190. Two cups of flour, two teaspoonfuls of baking-powder, two small tablespoonfuls of butter, a pinch of salt, milk enough to make a soft dough. Do not roll, but pat in place with the hand. Can be split and fruit put between, or baked in a thinner cake in a large tin, which will make it more crusty. Butter well and spread plenty of berries between and on top. Chocolate Cream Glace.—191. Put into a saucepan over the fire one gill of water, six ounces of sugar and three ounces of grated chocolate. Boil until thick and smooth; take off the fire, and add the whites of two eggs without beating. Use this while hot, covering the sides and top of the cake. It firms as it cools. Salted Almonds.—192. After shelling almonds, pour boiling water upon them and let them remain in it until the skin begins to loosen, which will be soon. Rub the almonds in a clean towel to remove the skins; put the blanched almonds into a pan with enough butter to prevent burning (very little will suffice), and put the pan intoa quick oven. Watch the almonds and shake the pan frequently, so that they may brown equally. When they are delicately and evenly colored, take them up, let them cool, and then dust a little salt over them and use them as a relish at luncheon or dinner, or serve them as a course with some fine sherry or Madeira. PUDDING SAUCES. German Pudding Sauce.—193. Dissolve one and one-half ounces of sugar in two glasses of white wine; when quite hot, stir in the well- beaten yolks of three eggs; whisk it up until quite frothy and pour hot over the pudding. Whilst you whisk, keep the saucepan well to the side of the fire, as, if this sauce boils, it will curdle. Sauce.—194. Half a cupful of milk, stir in two tablespoonfuls of sugar, beat the whites of two eggs to a slight froth and stir in. Flavor with vanilla before serving. Wine Sauce.—195. One-half cupful of butter, one cupful of powdered sugar, three tablespoonfuls of sherry or Madeira wine, slight grating of nutmeg. Cream the butter, add the sugar gradually and wine slowly; pile on a glass dish and sprinkle with grated nutmeg. Hard Sauce.—196. Beat toa cream one-fourth of a pound of butter, add gradually one-fourth of a pound of sugar; heat it until very white; add a little lemon juice, or grate nutmeg on top. 82 Wine Sauce.—197. One cupful of boiling water, one tablespoonful of corn- starch, one-fourth cupful of butter, one cupful of pow- dered sugar, one egg, one saltspoonful of grated nutmeg, one-half cupful of wine. Wet the corn-starch in cold water and stir into the boiling water. Boil ten minutes. Rub the butter to a cream, add the sugar gradually, then the egg, well beaten, and the nutmeg. When the corn- starch has cooked ten minutes, add the wine and pour the whole into the butter, sugar and egg, stirring until well mixed. Orange Sauce.—198. Five large oranges, six lumps of sugar, one wineglass- ful of curagoa, one dessertspoonful of arrowroot. Rub the sugar on the oranges to absorb the zest. Put it into a stewpan and add the strained juice of the oranges, Mix the arrowroot smoothly with the curacgoa and mix in. Boil the sauce and it is ready. If too thick, add more orange juice. Sauce for Puddings.—199. One breakfastcupful of milk, two small teaspoonfuls of flour, one egg, two teaspoonfuls of sugar, a few drops of essence of lemon, small piece of butter. Mix the flour and milk together, put it into a small saucepan and stir till it boils. Beat the egg and sugartogether. Let the milk cool slightly and add it to the egg andsugar. Add the butter. Return all to the saucepan and stir till it gets a little thick, but do not let it boil. Add the essence of lemon. Cold Sauce for Puddings.—200. Four ounces of butter, six ounces of sugar, white of an egg, one wineglassful of wine. Flavor with nutmeg or vanilla. German Sauce.—201. The whites of two eggs, the juice of one lemon, sugar enough to beat up to a proper consistency for serving. Foaming Pudding Sauce.—202. Whités of three eggs well beaten, one teacupful of sugar, one-third of a cupful of water, one glass of wine. Melt and boil the sugar in the water. Add the wine and stir in the whites. Serve at once. Cherry Sauce.—203. Take thoroughly ripe and stoned cherries, pour over them melted sugar while boiling hot, in the proportion of half a pound of sugar to a pound of cherries. Put them on ice till cold, when the sauce is ready for the table. Maple Sugar Sauce.—204. Break half a pound of maple sugar into small bits, put it into a thick saucepan with half a gill of cold water, set the saucepan over the fire, and melt the sugar until it forms a clear syrup; then remove it from the fire, and stir in two heaping tablespoonfuls of butter cut into small bits, Serve the sauce hot with any fruit. — 85 — Dinah’s Charming Sauce.—205. One small cupful of sifted sugar, half the quantity of butter, one large cupful of boiling milk, one dessert- spoonful of ground cinnamon. Stir the butter and sugar to a cream; then stir in the cinnamon and the boiling milk; stir briskly till smooth, then pour into the sauce boat. May be eaten hot or cold. Molasses Sauce,—206. Put one-half pint of molasses to boil in a skillet with a piece of butter the size of an egg; when it has boiled a few minutes, pour in a teacupful of cream, and grate in half anutmeg. This is the most economical way of making sauce. Pudding Sauce.—207. One dessertspoonful of flour, one tablespoonful of sugar, one breakfastcupful of milk and water. Mixallthese ingredients in a small saucepan, put it on the fire, and stir constantly till it boils. A little seasoning, such as ginger, cinnamon or nutmeg may be added. Lemon Sauce.—208. One small lemon, one large teaspoonful of corn flour, one teacupful of water, one tablespoonful of sugar, a little cochineal or carmine. Put into an enameled saucepan the corn flour and sugar, and mix; then add the juice of the lemon and mix, then the water and coloring ; stir over the fire till it boils. Pour round the puddings, and serve. ICES AND ICE CREAM. Apple Ice.—209. Take one pound of green cooking apples; peel, core and cut into slices; cook them over the fire soft with the juice of half a lemon and two tablespoonfuls of sugar ; then pass them through a sieve. Add four tablespoon- fuls of clarified sugar and freeze. Cherry Water Ice.—210. Bruise about a pound and a half of ripe cherries in a mortar, and put them into a pan with five ounces of sugar. Boil for a few minutes and rub through a sieve into a basin; then add a pint of syrup and half a pint of cold water. Freeze and mould the ice. Lemon Water Ice.—211. Take three lemons and rasp them on sugar, the juice of six lemons, the juice of one orange, one pint of clarified sugar and half a pint of water. Mix; strain through a hair or lawn sieve; freeze. One quart. Or, take a sufficient quantity of lemons, six or eight to one quart, rasp three or four of them on a lump of sugar and scrape it into the vessel you are about to mix in, squeeze the lemons and add the juice of two oranges, half a pint of water and one pint of clarified sugar; strain ; freeze. 86 — 87 — Chinese Ice.—212. Beat the yolks of fifteen eggs with three-quarters of a pound of powdered sugar; pound four ounces of pis- tachio-nuts (blanched) with the white of an egg; put to it three gills of water; stir it over the fire in a double boiler till it is as thick as cream; take great care that it does not boil. Color it green, or part green and part yellow; flavor as you please; cut up a couple of candied Chinese oranges small, and a little preserved ginger, and freeze. Peach Ice Cream.—213. Take perfectly ripe freestone peaches, pare them, and mash them fine; make them very sweet, and measure the peaches—to each quart add one quart of rich cream or milk; crack half a dozen stones, and mash the kernels fine, and put into the cream and freeze. Splen- did. Raspberry Ice Cream.—214. The juice only must be used in making raspberry ice cream, about one pint of juice to one quart of cream and a light pound of sugar. The red Antwerp raspberry, when blended with the cream, produces a lovely color, and has exquisite fragrance as well as delicate flavor, but even the juice of the common wild raspberry makes a very nice variety in the matter of creams. In winter, canned raspberries, or even raspberry jam, put into a small sieve, and the juice from them strained into cream, will prove most satisfactory. Allow five ounces of sugar to a quart of the flavored cream, if the fruit has not been sweetened; otherwise, sweeten to taste. a Tutti Frutti Ice Cream.—215. Make avery rich custard—a caramel custard is best for the purpose, following the usual rule of making it one-third sweeter than if it were not to be frozen—and stir in some candied fruit, chopped fine, regulating the quantity by the quantity of custard; freeze as usual. Chocolate Ice Cream.—216. One quart of cream, one pint of new milk, two cupfuls of sugar, two eggs beaten very light, five tablespoon- fuls of chocolate rubbed smooth in a little milk. Heat the milk nearly to boiling, and pour slowly in with the beaten egg and sugar. Stir in the chocolate, beat well three minutes, and return to the inner kettle. Heat until it thickens well, stirring constantly; take from the fire and set aside to cool. When the custard is cold, beat in the cream and freeze. Plain Ice Cream.—217. The sort of ice cream usually made at home is com- posed of milk, with a small proportion of cream, with eggs and sugar added to it; for instance, dissolve half a pound of sugar in a quart of milk, place it over the fire, and let it heat to the boiling point; meantime beat three eggs to a cream, pour the boiling milk into them, and then return to the fire, and stir it until it begins to thicken ; then at once remove it from the fire, stir it until it is smooth; then flavor it, cool it, and, when it is cool, freeze it, according to directions given, in the freezer. DARVBVVrauensseaneerAVABURaraBeRERenEUBEDTEUaRELEREEEEBarnauasanuaEss A Woman of the Century Fourteen-hundred-seventy Biographical Sketches accompanied by Portrait of Leading American Women IN ALL WALKS OF LIFE Edited by FRANCES E. WILLARD and MARY A. LIVERMORE Assisted by a corps of able contributors ae The Book. WOMAN OF THE CENTURY extends to eight-hundred-thirty pages; size of page, eight by eleven inches. It is printed from an attractive full-face brevier type on heavy, high- grade coated book paper, and the presswork is unex- celled. THE BIOGRAPHIES. The biographies are of sufficient fullness to include all facts deserving mention, and taken together they will afford a complete record of that branch of history referring to American women of the present century. THE PORTRAITS. The biographical sketches are accompanied by original half-tone engravings, made direct from photographs and executed in the highest form of art. These engravings, thirteen-hundred in number, form one of the most valu- able picture galleries ever given to the public through the medium of a printing press. THE EDITORS. The fact that the work is edited by two well-known women whose world-wide reputations are second to none in their respective spheres of activity is sufficient guaran- tee of its literary excellence and high standing. Charles Wells Moulton, Publisher Buffalo, N, Y. 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