Class _Z__^_i^ 141 .141 .141 .142 .14J !l43 .143 .143 .143 .144 .144 .144 .144 .145 .145 145 .146 MACARONI, RICE, ETC. Baked Macaroni 147 Lucian Eggs 147 Oysters and Macaron Macaroni Rice . Rice and Milk . . Rice Balls To Cook and Fry Hominy Rock Cream . . . Macaroni with Par mesan Cheese . Oatmeal Rise . . EGGS. Frying Eggs Eggs with Cheese ..' Plain Omelet .... Soft Boiled Eggs To Fry Eggs . . . *. " Dressed Eggs . Egg Cocktails . '.." To Prepare Eggs for Delicate People .. Buttered or Rumbled Poached Eggs on Toast .... Curried Eggs . Tomatoes and Eggs Soft Eggs . . To Tell Good Eggs Poached Eggs . Scrambled Eggs Hard Boiled Eggs " PIES, PUDDINGS. Fine Puff Paste 1.57 Plain Pie Crust 158 Cocoanut Pie 1.59 Date Pudding 159 Pineapple Pie 159 Rhubarb Pie 160 Lemon Pie 160 Caramel Pie 161 Jelly Pie 161 Lemon Pie 161 Cream Pie 161 Apple Custard 161 Custard Pie 162 Green Tomato Pie 162 Raisin Pie 162 Christmas Plum Pud- ding 162 Apple Dumplings 163 Custard Pudding . ...163 Tapioca and Cocoanut Pudding 164 Hot Rice Pudding ...164 A Very Toothsome Pudding 164 i 148 ..148 ..148 ..149 ..149. ..149 ..150 ..150 ..150 151 ,151 ,152 ,152 ,152 .153 .153 .153 153 .154 .154 .155 .155 .156 .156 .1.56 .156 Index. Mince Pie, Plain 165 Prune Whip 165 Transparent Pudding 166 SAUCES FOR PUD- DINGS. Mapleine 16" Hutter Sauce 16T Sugar Sauce .• 167 Dumpling Sauce 167 Egg Sauce 168 Caramel Sauce 168 Molasses Sauce 168 Vanilla Sauce 168 CAKES. Cakes 16U Corn Starch in Sponge Cake 170 President's Christmas Fruit Cake 171 Florrye's Favorite Cake 171 Jam Cake 17-.^ Perfection Sponge Cake 173 Cider Cake 173 Angel's Food Cake ...174 Coffee Cake 174 Custard Cake 175 Orange Cake 175 Sunshine Cake 175 Never-Failing Sponge Cake 176 Hickorynut Cake 176 Chocolate Marble ' Cake 176 Sponge Cake 176 Keep Cakes Fresh . . 177 Peach-Blossom Cake.. 177 Tutti-Frutti Cake 177 Plain White Cake 178 Devil's Food Cake ....178 Favorite Cake 178 Never- Failing Cake. . .179 Peach Cake 179 Pound Cake No. 1 ....180 Light Fruit Cake .. ..180 Geranium Cake 181 Silver Cake 181 Ginger Sponge Cake ..182 Ginger Cake 182 Delicate Spice Cake ..182 Cream Sponge Cake... 183 Snow Cake 183 Feather Cake 183 Dolly Madison's Cnke 183 Grandmother Chase's Fruit Cake . . . . ..184 Marble Cake ..185 Feather Cake . . .. .185 A Cup Fruit Cake .. .185 Snow Ball Cake .... .186 Gold Cake .186 Fruit Cake .186 Plain Cake .187 White Cake .187 Chinese Charm Cake . .187 Cream Cake .188 Jelly Cake .188 A Cooking Hint .188 SMALL CAKES. Fine Cookies .189 Chocolate Cookies . . . . 189 Ginger Snaps .189 Gingerbread .190 Raised Doughnuts . . . .190 Soft Cookies .190 Cocoanut Cookies . . . .191 Crullers .191 Doughnuts .191 Margurites .191 ICINGS. Recipe for Icing .. ..192 Soft Icing l'J2 Chocolate Icing 193 Caramel and Nut Cake Filling 193 Chocolate Filling . ...193 Five Minute Frosting 193 Jioiled Frosting . . ..194 Fruit Filling 194 Lemon Filling 194 Almond Cream Filling 194 Marshmellow Icing ...195 Golden Glow Filling ..195 Plain White Icing 195 Sea Foam Icing 196 FROZEN ICES, CREAMS, ETC. Garnishings For Ices .197 Plain Vanilla Cream ..197 Caramel Cream 197 Strawberry Cream ....198 Chocolate Cream 198 Almond Cream 198 Fruit Cream 198 Floating Island 199 Delicious Peaches 199 Coffee Charlotte Russe 199 Grape Ice 200 Cream With Egg Call- ed French Cream ...200 Index. Frozen Pudding 200 Rhubarb Jelly and Banana Cream 200 Water Ices 201 Lemon or Orange Ice 201 Strawberry, Raspberry or Currant Ices 201 Orangeade 202 Watermelon Sherbet ..202 Peppermint Drops ...202 Apple Snow 202 Snow Eggs 203 Charlotte Russe 203 Chocolate Blanc-mange 203 Ambrosia 203 AVhipped Cream 204 How to Whip Cream 204 Lemon Sherbet 204 Orange Sherbet 205 Strawberry Sherbet ..205 BEVERAGES. Delicious Coffee 206 Ground Tea 206 Clean Coflfee Pot 206 Iced Coflfee 207 Tea 207 Cocoa 207 Chocolate 208 Fruit Drinks — Grape Juice 208 Blackberry or Straw- berry Shrub 208 Fine Grape Wine .. ..208 Blackberry Wine .. ..209 Other Wines 200 Blackberry Cordial ...200 Eggnog 200 Brandy Peaches 210 Rhubarb Wine 210 Substitute for Cream in Coffee .. .... -.210 PRESERVES AND JELLIES. Cherry Jelly Without Cherries 211 211 212 212 21^ 213 214 214 214 215 Rhubarb Jelly . . . Tomato Jelly . . . . Strawberry Preserves Green Grape Jam . Apple Snow . . . . A Delicious Butter Young Housekeeper Apple Fritters .. .. Banana Fritters .. . How to Bake Peaches 215 Apple Float 215 Spiced Peaches . ^ . Creamed Apples . . Fruit for Dessert . To Bake Bananas . Iced Fruits Peach Marmalade . Blackberry Cobbler Tjipioca Cherries .. Cherry Jelly, With Whipped Cream . Gooseberry Jam . . . Preserved Peaches . Tomato Preserves . Pears Brandied Peaches . Crab Apple Jelly . I'reserved Grapes . . .216 .216 .216 .217 .217 .217 .218 .218 .218 .219 .219 .219 .220 .220 .220 221 CANDY. Mexican Caramels 222 Chocolate Caramels ..222 Marquins Candy 222 Alexandria Drops 223 Crystallized Violets ..223 Butter Taffy 223 Candied Popcorn 224 Cocoanut Cream Candy 224 Hickory Nut Candy ..224 Ice Cream Candy .. ..224 Velvet Molasses Candy.225 Peanut Brittle 225 Fudge 225 Cream Candy 225 Butter-Scotch Candy 226 Fondant 226 Sea Foam Fudge 220 Nut Fudge 226 Chocolate Fudge 227 Divinity Candy 227 Peppermint Creams ..227 Apple Taffy 227 Candied Figs 228 Fig Candy 229 HOUSEKEEPER'S KITCHEN CONVEN- IENCES. Aluminum 230 Stopping Up Sink ....231 The Kitchen Beautiful 232 "Wear Ever" Alumi- num 232 Gasoline 233 Dishcloths 233 Ammonia 233 Coal Oil as Cleanser ..233 New Ironware 234 Index. Remove Jar Tops 234 Kitchen Carpet 234 Spool for Pess 234 Bags for Biscuit Board and Roll Pins 235 Lamp Wick 235 Watering House Plants 235 Clean Lamp Chimneys 235 Glassware— Cut Glass 236 Kitchen Table 236 Bags Over Pitchers ..236 Mark the Brushes and Brooms 230 Kerosene as a Cleaning Medium 236 The Household Indica- tor 237 Tinware 237 Zinc 237 Poison for Flies 238 The Government Whitewash 238 Tin Cans 239 Stove 239 Rust 239 Water Purified 240 An Asbestos Mat Un- der the Bread l'an..240 Fill Your Tea Kettle Through a Funnel.. 240 The Best Way to Keep Clothespins ..241 Mend the Wringer 241 Cellar 241 Sink 241 HOME FURNISHINGS. Cleaning House 242 Cleaning Feather Beds 242 Draperies 243 Caring for Oilcloth ...243 Oilcloth 244 Furniture Polish 244 The Proper Sized Broom 245 Rug ?4r. Discoloration on Basin 245 Mirror "" Sweeping Stair 246 Keeping Fire at Night 240 Carpet 247 Hot Water for Brooms 247 Mildew and Brass ....247 Ants. Bugs and Weevil 247 An Economy Tip 248 Butter " Hats 248 To Freshen the House 248 To Protect a Nice Comfort 249 Mattresses 249 Windows and Bureau Drawers 249 To Clean Straw Matting " Pretty Porch Pillow ..250 Hiding a Trunk 250 A Notebook for Sug- gestions 250 A Bag for the Chil- dren's Gloves 251 A Cover for a Hot Wa- ter Bottle 251 Moths 251 Trunks 251 Gas Mantles 252 Ink From Woodwork 252 Ice on Windows .. ..252 HINTS FOR THE HOME. To Keep Silver Bright in China Closet 253 Oiling Sewing Machine 2!>3 Alum in Rinse Water 2.53 Old Tea and Coffee Stains 254 To Extinguish Fire in Chimney ?'^ To Wash Oilcloths 254 Straw Matting 254 To Take Out Wine Stains • A Good Cement 254 To Clean Kid Gloves .255 Yolks of Eggs 255 To Wash Brushes 255 Rust 2.55 Moth 250 To Break Glass 2.50 Another Way to De- stroy Ants 250 For Bed Bugs 2.50 Strainers 257 To Clean Cut Glass ...2.57 Working Gown 257 To Repair Curtains .257 Keep Fruit Jars from Cracking ?r,7 Make Paste Stick 25.S Where Ice Cannot be Had . . 258 How to Tell When Lard is Hot Enough 2^^ A Closet Convenience. .2.58 Using a Whisk Broom to Clean Dishes 2.59 About Lemons 2.59 Index. Advice From au Econ- omist 261 Handy Holders . . ..202 To Drive Away Laige Black Ants 262 To Keep Ice 262 To Clean Brass A Nice Perfume 263 To Wash a Heavy Comfort and Rugs ..263 A Good Home-Made Carpet and Rug Beater 26i To Wash Feather Pil- lows 264 Care of Water Bottles 204 To Remove Blood Stains 265 To Prolong The Life of Silk Skirts 265 For Cleaning Wall I'a- per 265 In House-Cleaning Time 265 Care of Carpet Sweep- er To Mark a Key 206 How to Sweeten Butter 266 Sending a Bill by Mail 260 To Prevent Flies from Injuring Picture Frames 267 Things to Remember .267 Fitting Shoes 268 Shoe Polish 26S Potato As a Pen Wi- per 268 A Good, Handy Paste 269 Clean Paint Brush ...26*J Old Silk Leaves No Lint 269 Furniture Disinfectant 209 Lamp Hints 270 A Furnace Hint 270 Vegetable Down Pil- lows 270 Fasten Rugs To Floor 270 To Iron Skirt Opening 270 To Remove Dampness 271 Tallow Removes Ink .271 Particles in The Eye.. 271 Sweeten Onion Brenth 271 Curing a Kicking Cow 271 BABIES. Babies 272 Colic 275 Mennen's Talcum .. ..275 Uncooked Eggs as Food 270 in Croflp Stammering . . . . Candy Hiccoughs Regular Habits . Bowels Croup \\ Summer Diarrhoea Bottle-fed Babies Giving Medicine . . . Exercise Pen . Feeding Baby Teetli ing Thirst in Infants . Whooping Cough . Pacifiers Stockings . . . . . . . Constipation . . . . Vomiting in Wai-m weather The Diet of The Nur ing Mother . . . . HOME DOCTOR. Advice on Poisons . . . Gravel Sore Throat . . . .. . . Asthma \\\ Cinders from the Eye Sunstroke '.., Drowning , \\ Vinegar for Rheuma- tism Milk Leg '.'.'.'.'. Bed Sores Strawberries for Teeth Whooping Cough ., ., Disinfectant Hiccoughs Insect Bites , Pneumonia Poison Water in Sick Room.! Nose Bleeding. . . . Plaster Spine Curvature . . . Flux Sick Room , Bee Sting fitop Spread of Dis- eases Croup Treated by Sul- phur Cholera Cure To Cure Salt Rheum. Cut It Out To Prevent Felons . . . Consumption 270 277 277 277 •>77 279 280 281 281 281 283 283 284 284 284 285 287 287 287 288 288 288 289 289 2^9 290 290 290 291 291 291 291 291 292 292 292 292 292 292 292 29.3 293 293 294 294 10 Index. styptic for Bleeding wounds 294 For Dysentery 294 fCancer 294 Remedy for Bite of Mad Dog 295 Catarrh 295 Pulsations 295 Astringent Lotion .. ..296 For Damp Hands 296 Bunion Remedy 296 Healtli Resorts for the Tuberculous 296 Microbes on Trailing Skirts 297 How to Take Castor Oil 297 Sore Nipples 297 Caked Breast 298 Puffs Under Eyes 29S Bad Odors 298 Nap Each Day 298 Tea 299 Scott's Emulsion . ...299 LAUNDRY HINTS. Flat Irons 301 For Feet When Iron- ing 301 Fruit Stains 301 Dress Skirts 301 Sprinkling 301 Ironing Board 302 Time Saver 302 Bleach Clothes 302 To Wash With Ma- chine 303 Starch 303 To Laundry Corsets ..303 Try Washing Flannels Like This Rule .. ..304 To Keep Comforts Clean 304 Washing Blankets and Woolens 305 To Starch Dark-Col- ored Lawns 305 Laundering Embroid- ery 306 When Pressing Dark Garments 307 Starch 307 Flannelette 308 To Remove Grease ....308 Scorch 308 Turpentine 308 SEWING ROOM HINTS. Even Your Own Skirt Edge 309 Improving a Cheap Waist 309 Strong Buttonholes ...309 Oil Shrinks Machine Belt 309 Economy of Labor ....310 Lengthening Washable Skirts 310 Some Sewing Hints.... 310 For Gaping Skirts 311 For Sewing Harsh Goods 311 Removing Shine from Serge ...311 Renewing Petticoats ..312 Hemming Napkins 312 Clean Old Clock .. ..312 Lace 313 To Be Ready for Next Christmas 313 Negligee Shirts 314 Insertion 314 To Restore Rusty Black Lace 314 To Prolong the Life of a Taffeta Petticoat 315 Renovate Skirt 315 Black Silk 315 Cleaning Hat 316 "Button Strip" for Shirtwaists 316 Make Over Stockings .316 To Keep Patterns Neat 317 To Hold Patterns on Goods 317 Make Gloves Wear Longer 317 Baby Bibs 317 Prevent Skirts from Sagging 317 Firm Button Holes 318 To Lengthen Child's Dress 318 vStrengthen Corsets ...318 Old Gloves 319 Apron 319 HOME REMEDIES. Stomach Trouble 320 For Inactive Liver ....321 To Remove Moles and Warts 321 Goiter 321 Chapped Hands 322 CORNS 322 Bad Breath 322 Lyon Brand Wine 322 Hiccoughs 323 Index. 11 Heart Burn 323 Leg Cramps 323 Mouth Sores 323 Fever Blister 324 Neuralgia 324 Don't Catch Cold 324 Hot Milk 324 Cold Feet 32.') Sick Headache 325 Hoarseness 325 To Prevent a Sneeze.. 325 Cramps 325 Sty on the Eyelid . ...326 Poison Oak 326 Sick Stomach 326 Diarrhoea 326 Sand Bag 326 Earache 327 Congestive Chills .. ..327 Chronic Diarrhoea . ..327 Neuralgia 327 Remedy for Chilblains 328 To Cure a Felon on the Head 328 Diphtheria 328 Salve 329 Mint Julip for Nau- sea 329 Plaster for Chest Af- fection 329 A Good Remedy . . ..330 Hydrophobia 330 A Cure for Inflamma- tory Rheumatism ...331 iCure for Hydrophobia 331 A Cure for Erysipelas 332 The Care of Ears 332 Medicated Blackberry Cordial 334 The Value of Olive Oil 334 For an Obstinate Cough 335 Gravel 335 Inflammation of the Bowels 335 Hysterics 335 Imflammation of the Brain 336 Whooping Cough 336 For Cold 336 Milk to Fatten 337 Delicate Stomach 337 Cough 337 Toothache 337 Capsicum in Delirium Tremens 338 A Cure for Tetter . ...338 Worth Knowing 338 A Lotion for Weak Eyes How to Stop Bleeding Simple Cure for Cold Feet For Sensitive Teeth . . Rheumatism Disinfectant For Sour Stomach Cure for Snoring Faintness Bleeding A Simple Cholera Cure Fish Bone Constipation '. Frost Bite Back Ache A Cheap and Effective Disinfectant Snake Bite Cold Remedy Another Cure for Burns To Cure Toothache . . To Cure Coughing To Cure Hoarseness . . The Cat a Carrier of Diseases Coughing Corns and Felons . . . Eczema Sick Room ',\ Burns \\\ For Warts For Boils W A Mustard Plaster Tender Feet A Remedy for Tender Feet Rheumatism Cuts ..339 339 340 340 341 341 341 341 34-' 342 343 343 343 344 344 345 345 346 346 346 346 346 347 347 347 348 348 350 35l» 350 351 351 351 351 FOOD FOR THE SICK. Raw Eggs 353 Gruel From Corn Meal 353 Baked Apples 353 Beef Juice 354 Beef Marrow 354 Mutton Broth 354 Scraped Beef 355 Panada 355 Eggs for Invalids 356 Strengthening Jelly ..356 To Prepare an Egg For an Invalid .. ..358 Gruels 358 Barley Water 359 Wine Whey 359 Beef Tea 359 Restorative Jelly 359 12 Index. For Teething Children 360 Oyster Toast 360 Blacliberry Cordial ...360 TOILET. Toilet Batti Don'ts for Stout Wo- men Epsom Salts and Lem- on Reducing Trea.t- ment . . Keeping of Stoutness.. Orange Flower Skin Food To Keep Young Hold Your Enthusiasms... The Teeth For a Dry, Itching Scalp A Massage Movement For the Face Rose Lip Cream . . . , /Constipation Bread . . . Pimple Liquid Pimply Sliin Freckle Banisher , Reddish Hair , Gounard's Oriental Cream , A Good Tooth Wash Highly Recommended by Dentists , Perfume Sulphur Hair Wash Hair Tonic iBlack Heads Rain Water Powder Whitening The Hands Breath Whitening Cologne Water Fine For Bath Rose Water Eye Brow Coloring . Burnet's Celebrated Powder Color 'Combs Shiny Skin Good Cold Cream Exercises Round Shoulders . . . Breathing Yawning for Health . Neck Abdomen , ... 361 362 362 363 363 361 364 365 36.1 365 366 366 367 367 367 368 368 360 369 360 369 370 370 370 371 371 371 371 371 372 372 372 372 372 ,373 373 .373 ,373 ,.3'4 375 ,375 ,376 Crows Feet 37C A Little Hint to Young Girls 376 Lavender Scent Bag ..378 The Hands and Face in Hot Water 378 Cosmetic Gloves . . ..379 For Thin People . . . .370 Plumpening Cream for Hollow Cheeks 380 Cosmetic Paste for Hands 380 Freckles and Sunburn 382 To Whiten the Finger Nails 382 Eyebrows 383 Eyebrow Tonic 388 For People Who Wish to Be Stout 384 Treatment of Toilet ..385 Simple Home-made Shampoo 386 Hair Pomade 386 Carmine Lip Paste ...387 To Develc^p Bust 387 The Best Complexion Acid 387 Spotted Veils Bad for The Eves 387 For a Shinv Nose 388 For Chilblains 388 What to do for a Rod Nose 388 Discouragement for Decision 388 Cucumber Tuice for Massage Cream . ...388 Face Bleach 388 To Remove Double Chin 389 FARM, GARDEN POULTRY. AND Hogs ..390 Cabbage Worms . . ..390 Fertilizer ..391 Potatoes ..391 Cows ...392 Sheep ..392 Thistles ..392 Colts ..392 Dairymen ..393 Feed for Hogs . . . ..393 Cows ..303 iMnke Hens Lay . . . ..393 Healthy Chickens . ..394 Setting Hens ..394 Sheep Dip ..395 Index. 13 How to Make House Plants Grow 395 Saving a Chilled Pig... 395 Setting Hens 396 Constipation in Stock 396 Oats for Poultry 396 Best Harness Polish in the World 397 Feeding Pigs 397 itecipe for Tanning Hides 398 Soil for I50X Plants... 398 For Lovers of Flowers. 398 4-11-44 399 Hen House 400 Rhubarb 400 Profitable Layers 400 J^urying Chicks 401 Li(iuid for Watering Vines 401 Tomatoes 402 Hen House 402 Raspberries 402 iHoney 403 Asparagus 403 Horse Indigestion 403 To Remove Warts on Horse 403 The Poultry Yard Says 404 Facts Worth Knowing 404 Melons 404 Windows iu Barn .. ..404 Trees . 40."> Feed for Poultry 405 Crude Oil 405 Staking Tomatoes 406 Warm Water for Cows 406 MISCELLANEOUS. Adhesive Plaster . . ..407 Ink Spots 407 To Remove Iron Scorch 408 Trunk Packing 408 Get Rid of Mice 408 To Test Heat of Fat.. 408 Nose Bleeding 408 Burnt Crust 408 White Spots on Furni- ture 408 To Clean Silver . . ..409 Nails 409 To Clean Furniture ..409 Gilt Frames 409 Mosquitos 410 Heavy Quilts 410 Cut Flowers 410 Bald Head 410 Stop Bleeding 410 ■Cork 410 Gilt Frames 410 To Remove Stoppers. .410 Remove Grease 411 Rats 411 To Keep Awake in Church ... 411 Linoleum 411 Roaches 411 Lamp Chimneys 411 Egg Shells 412 i^or Rat Hole 412 Iron Rust 412 Grass Stains 412 Dirt from Porcelain ..412 Flies 412 Clean Wall Paper . .413 Grease Stains on Car- pets 413 Cold Water 413 Warm Meals 413 Mush Kettle 413 How to Cheat Jack Frost 414 Relief for Felons . . ..414 To Make Umbrellas Last 415 Articles up Children's Nose 415 To Trap Ants 415 The Hanging of Mir- rors 415 Another Good Carpet Cleaner 416 To Remove Blood Stains 416 Lamps 416 Clean Bottles 416 Brushes 417 Bed Bugs 417 To Clean Hard Paint Gloss on Black Goods 417 How to Clean Marble Stains 417 Remove Tar 417 Silk Hose 417 Wash Goods Without Fading 417 Carpets 418 "preface* In the first place, I want to say that I indeed feei complimented to have The Pentecostal Publishing Com- pany accept my manuscript. They being the oldest and most reliable house of the kind in the south and make a specialty of standard and religious works, and to have them comment on my manuscript as they do in a letter which I have just received from them, is indieed over- whelming, and far surpasses my expectations, especially when they say it is the best book for the home they have ever seen, and also predict that "The Model House- keeper'^ will be the household book of the future. In speaking further of the different departments they say I seem to have caught the idea so essential to health and economy in the cooking department, which they say most cook books seem to have lost sight of entirely, I must adimit that I earnestly endeavored to do this in every recipe for which I claim, after a thorough test, to be the very best and most perfect recipes; a great many of which were used and handed down for several genera- tions in my own family, and I repeat without egotism, what I have often been told that they were noted for their exquisite taste, not only in cooking, but in serv- ing as well. In going further into my manuscript. The Pentecostal Publishing Company speaks in very compli- mentary terms of its different departments, but espec- 1 Preface. 15 ially dio they mention in highest terms, "The Family Doctor'' and "Home Kemedy Departments" by saying it will .save the housewife many hundlreds of dollars, and that both young ladies and matrons could but be both pleased and much benefited by the "Toilet Department" which lie says is perfect in every detail, and closes by saying that the miscellaneous department alone is worth many times the price of the book, which he goes on further to say, I underestimate to sell foT $1.50, and also says in conclusion, if the many hint? given in the different departments are carried out by the housekeeper it will not only save her many dollars but much worry. Indeed, I have left nothing undone in my endeavor to have the book all the publishers claim for it, and each recipe, suggestion, and recom- mendation, has been selected with most scrupulous care; many of them from the very best authority on the dif- ferent subjects through a period of many years to the present time. In every instance I have earnestly en- deavored to be as honest and sincere as it is possible to be, and believe that a test will convince all that I had the best interest of my fellowman at heart thTOughout the entire publication, and pray that in putting this little work before the public that it may be accepted in the same spirit in which it is written. (TooKing i)ef)artment» One of the greatest and most deserved] compliments for a wife is to be a good and artistic cook, and the companion she has chosen to set at the head of her ex- quisitely-appointed table revels in the delight of her wichery and dispenses hospitality quite in keeping with it. Eealizing to its fullest extent, that he has secured a 'Tear! of great price." And if she acts upon all the hints given in the following chapters she will not only save him many dollars but herself much worry and vexation. Eealizing that only by attention to small de- tail can she keep her home as she should, she, I am sure, will find her duties much lighter if she makes the meals more simple. One good and substantial meal a day is much more enjoyed and the digestive organs in much better condition to receive it if she makes the other two quite simple, and the dear housewife will find much more time for other duties, and the enjoyment of her family. The menu for each day during the week s.hould be prepared on Saturday for the week following, whicb. although it may take up a few minutes of her time, sh^ will find she has saved time and much worry in the end. Should you find a few changes necessary, supply an- other food in its place of like value. It is a very desir- able plan to have one meal of each day entirely of left- overs. Cold meats and vegetables can be made into pies, soups, salads, sandwiches, hash, or gravies. 16 S0Uf5» Says Savarin, one of the greatest authorities on din- ing: "A soup and a salad and the dinner is complete." Heavy, rich foods taken into an empty stomach often pi'od-uce nervous indigestion. The laboring man as weJ: as brain workers, should, at the beginning of a heavy dinner, sip a little very hot soup, sprinkled generously with red .pepper. This at once starts the gastric secre- tions and prepares the stomach for the food that is to follow. Soujp should only be served hot (not luke- warm), and in small quantities, and should always be an important factor in the dietary of every household. For poor appetites the clear soups are decidedly stimu- lating and easily assimilated by both young and old. The cream soups and purees are more nutritious soups are grouped into two main classes^ — soups made from meats, and soups made without meat. Always make meat soups w^ith cold water, to which salt has been added, and gradually heat to boiling point but never boil. Allows one quart of cold water to every pound of meat, and one teaspoon of salt to every quart of water. Heat gradually to boiling ipoint and cook at a low temperature for several hours; strain soup and cool quickly to avoid fermentation. The cake of fat which forms on top should not be removed until stock is ready for use. Run a knife around ed'ges of fat and lift cake 17 18 Model Housekeeper. to remove it. Use this fat for drippings. With but a small outlay one can keep on hand a supply of what is essential for seasoning soups, such sweet herbs as thyme, savory, marjoram, parsley, sage, celery roots, or dried celery leaves are richer than the stalks. Celery seed or celery salt may be substituted. Such spices as allspice, cloves, nutmeg, mace, whole peppers andi stick cinnamon root, ginger, etc., should always be kept on hand. Flour, corn starch, arrow root, tapioca, sage, pearl barley, rice bread and eggs are added to give consistency and nourishment. Oyster Soup. — One That Never Fails. One quart of oysters with liquor drained off and well washed. Put in pan and just cover with hot water ; add! to this a little butter, salt, red and black pepper, and just let boil up and have three pints of milk in another sauce pan; a double boiler is best to prevent scorching; adid a heaping tablespoonful of butter, a lit- tle salt and pepper, and just let come to a boil and pour over oysters and serve at once, with butter crackers. Tomato Soup. One can of tomatoes or samie quantity in fre^h to- matoes ; let cook in sauce pan for ten minutes, add from one-fourth to one-half teaspoon of soda, according to acidity of tomatoes, salt and pepper to taste. To this amount add about one-half gallon of fresh, rich milk and one-half teacup of butter. Pour over tomatoes after they have boiled for about ten minutes after adding milk. Soups. 19 Let come to a boil and thicken with cracker crumbs, ad- ding a few whole crackers if preferred; salt, red and black pepper to taste. Good for every day in the year and can scarcely be told from oyster soup. Beef Soup. Best of all use for every Aay purposes. Any kind of roast beef may be used for this in a way that the quali- ty of meat is but very little injured if at all. If the size roast is large enough to extract sufficient strength for soup it may be put on in boiling water, which is contrary to most soup making, but from my own experi- ence I know it answers every purpose in this case and retains sufficient juices to insure a delicious roast and 3'et extracts sufficient strength for soup. Put roast in about three quarts of boiling water, skim well when it first begins to boil; after about one-half done add salt and red pepper to taste. Let cook one- half hour longer, and if water should (become too low add just a little at a time, and to make meat tender when first put on add two or three tablespoonsful of vinegar about ten minutes before putting roast in to bake, peel andl put in pot the desired amount of Irish potatoes and when about one-half cooked take up roast in baking pan with potatoes around it. Flour top of roast generously and pour one pint of cold water in soup, which causes most of the grease to come on top, and skim this off with some of liquor and put over beef and potatoes ; add a little more salt and pepper to meat and put in stove and bake a nice brown in a quick oven. 20 Model Housekeeper. Take liquor in which roast was cooked and add one tea- cupful of potatoes cut in smail dice, one teacupful of to- matoes cut up fine, two-thirds teacup of onions, a stalk of celery and a little corn. Then put in three or four whole potatoes. Should you like the flavor of turnips, a teacup full cut u^p fine should be put on with the beef. After these vegetables have become perfectly tender take out the whole Irish potatoes, mash and season as for (baking, and return to soup, which gives it a most delic- ious flavor and possibly will thicken' it sufficiently, if not, thicken with a little flour in water. This soup is pronounoed by all who have tried it to be very su- perior. Navy Beam, Soup. Put on in about one-half gallon of cold water, one pint of beans with enough salt pork of any kind for .seasoning, a few slices of bacon or parts of ham, or shoulder that are no longer good for hoiling. However a very small piece will suffice. Cook until beans are easily mashed. Take out of water and run through a colan- der, remove skins and return mashed beans to soup water, add one pint of rich sweet milk, taiblespoonful ibutter, a little salt and pepper, and should beans not make it sufficiently thick, add a little flour mixed smooth with water. Etxcellent. Black Bean Soup. Soak one pint of beans several hours and put on with a knuckle of veal. Cook three or four hours and strain Soups. 2 1 liquor. Pick off some small bits of veal and return with stock to pot. Thicken with browned crackers powdered fine and sifted. Flavor with a little ground allspice, pepper; slice three hard boiled eggs; a little sliced lemon put in tureen and pour over soup. Bread Soup. Break into small pieces three-fourths loaf stale bread, cover with water; salt and pepper to taste. Sim- mer slowly for three-fourths hour. Press through a colander, put on fire, add heaping tablespoon butter, beat yelks of two eggs light, stir into one cup of rich cream. Then stir slowly into the soup; serve hot with crackers. Veal Soup. Put a knuckle of veal in three and one-half quarts of cold water, and one tablespoon of uncooked rice and salt to taste. Simmer very slowly about four hours and a half, which should reduce liquor about one-half; re- move from the fire, put into tureen the yelk of one eg^ and stir well into it a teacup of cream or rich new milk, add butter size of small egg; strain the soup on this boiling hot, stirring constantly, then beat well for a minute. Turkey Soup. Boil tur'key bones about one hour or longer in enough water to well cover them ; add a little chopped celery and parsley, salt, popper and butter to taste, one teacup of 22 Model Ho^seheeper. cream if preferredl Thicken with pulverized cracker cinimbs sifted. This is a cheap but good soup. Chiclcen Soiip. Out up a nice fat chicken after it has lain in salt for several hours and pour over one and one-half gallons of cold water and cook very slowly for three and one- half hours; one teacup of rice or broken up 'bits maca- roni, one teacup of cream or very rich, sweet milk ; salt and pepper to taste, and a little chopped parsley. Thick- en with flour mixed with cold water. Serve with toast or butter crackers. Brown Soup Stoch. Seven lbs. shin beef, three and one-half quarts water, cold, one-half teaspoon pepper corn, ten cloves, one-'half Bay leaf, one sprig of marjoram, three sprigs of parsley, two-thirds teacup each of celery, onions, turnips, cut in dice; salt to taste. Wipe meat very dry and cut it in one inch cubes. Take marrow from marrow bone, and brown nicely, about one-third of meat in frying pan w'ith this fat. Put with remaining two-thirds of meat with bone and fat into kettle, add salt and water. Let stand about three-fourths hour. Then heat very grad- ually to boiling point. Let sim'mer very slowly for sev- eral hours; add seasoning and vegetables the last hour of cooking. iSitrain and cool quickly. To Clanfy Stoclc. White of one egg for each quart of stock. Beat light- Soups. 23 ly and stir in stoclc cold, and let boil up once, and set where it will keep warm for a few minutes. Then skim off the egg and skum and strain. Always have ready a vessel for lef1>overs — all pieces of meat, bone, scraps of chicken and vegetables, in fact almost anything if covered with cold water and simmer for three or four hours will make a good com'pound stock. This stock when clarified makes a good con- somme. Inexpensvve Soup. Small quantities of left-over vegetables are utilized for the cream soupe. Every bit of meat, every bone on the serving-plate, the carcasses of turkeys, ducks and chickens are put aside for stock. The giblets, neck and feet of poultry are utilized for giblet soup. The feet of poultry are especially rich in gelatine whic'h gives body and consistency to the stock. Two kinds of vegetables left over may be pressed through a sieve, seasoned and thinned with milk, or, which is more economical, thinn- ed with stock and with just enough milk added to give color. Pleasant and desirable combinations are made from potato and celery, oyster and celery, onions and milk alone, peas alone, peas and tomatoes, or corn and tomatoes. Okra combines nicely with corn, or with both corn and tomatoes. Mutton Broth. Purchase from your butcher five pounds of the neck of a yearling. Cover with four quarts of cold water 24 Model House'keeper. and put on the back of the range for an hour, then move to a warmer place, where it will simmer gently. Add one onion, sliced, two bay leaves, salt and pepper, and let it boil or simmer slowly for four hours. Strain, and .stand in a cool place until morning, when it will have formed a jelly. Eemiove all the fat from the top and place the broth on the fire. Wash two tablespoon- fuls of barley, pour boiling water on it, let it boil up once; then drain. Cover again with boiling water and boil for half an hour. Then drain again, and add to the soup. Corn Soup. Grate the corn from six ears ; put the cobs in a kettle, pour over three pints of boiling water and let boil half an hour; remove them, add the grated corn and boil twenty minutes ; strain, season and let simmer ; rub two tablespoons of flour and three of butter together, add to the soup and stir until it thickens; pour in a pint of boiling milk, let coo'k one minute, stir in the beaten yolks of three eggs and serve. For rice soup add a feW taiblespoons of boiled rice to well-seasoned, hot stock. For consomme a la 'Colbert — ^a nice soup for a din- ner without meat — drop into a tureen of hot, clear stock one poached egg for each person to be served. To make consomme a la Eoyal add custard block?? to hot, well-seasoned, clear stock. To make "grandmother" soup — one of the nicest com- mon, everyday soups-— cut two slices of stale bread into Soups. 25 dice, break over them one whole egg, stir until each block is covered with the egg, drop them! on top of the boiling stock, boil for a minute and serve. This is an excellent soup for the children when they come home, tired and hungry, from school. It is far better than bread and jam.; it rests and stimulates, without flagging the appetite. To Color Soups. A fine amber color is obtained by adding finely- grated carrot to the clear stock when it is quite free from scum. Eed is obtained by using red skinned tomatoes from which the skin and seeds have been strained out. Only white vegetables should be used in white soups, as chicken. Spinach leaves pounded in a mortar, and the juice expressed, and added to the soups, will give a green color. Black beans make an excellent brown soup. The same color can be gotten (by adiding burnt .sugar or browned flour to clear stock. Velvet Soup. One quart of any kind of good -white stock, one-half cup cream, season to taste and pour boiling hot on the beaten yolks of four eggs, diluted with one-half cup cream. Reheat and serve at once in bouillon cups. To Make Clear Soup, Bouillon and Chowder. A real consomme is a perfectly clear dinner soup, to 26 Model House-keeper. he made from 'beef andi veal; follow the directions for m'aking stock. Bouillon, a luncheon soup, is a clear soup made from lean c'hopped beef. Use a quart of water to each pound of meat. It is served in cups, eaten with a dessert or bouillon spoon — never with a teaspoon. A clear, strong stock may be seasoned and served either as con- somme or bouillon. Bellevue bouillon is made from equal quantities of clear chicken broth and clam bouillon, slightly seasoned with celery-seed and pepper. This is served in bouillon- cups, with a tablespoonful of whipped cream on the top. ■Grarnish with just a dash of paprika, and serve with it breadsticks or wafers. Gumbo, a thick soup made from okra, tomatoes, chicken stock and file (powdered sassafras leaves), is usually flavored with a small quantity of ham-water, o^ chopped or grated 'ham. Chowders are thick soups made from fish, oysters, clams or meat, and vegetables. They are served in soup- plates and eaten with a tablespoon. They take the place of both soup and meat; with a salad, wafers and cheese and coffee the dinner is complete. Scotch broth, a nice dinner soup, is made by cook- ing together a neck of mutton, or a knudkle of veal, with barley or rice. An old-fashioned cockie-leekie, a dinner in a single pot, makes a delightful change from the ordinary rou- tine. Put a fowl into the stock-pot, add three bunches of leeks, or two dozen small onions, and sufficient cold Soups, 27 water to cover the fowl ; bring to a 'boil and skim. Add half a cupful of pearl barley that has 'been thoroughly washed and scalded, cover the kettle, simmer gently two hours, or until the chicken is tender. Have ready, boil- ed and d^ied, half a pound of rice; shake it on the bottom of a meat platter, place the chicken in the center, pour over this half a pint of well-made egg sauce, and sprinkle with chopped parsley. Thicken the soup with two tablespoonfuls of butter and two of flour, rubbed to- gether. When boiling season with salt and pepper. Serve in an old-fashioned .soup^pot, if you have one; if not use the ordinary soup tureen. The chicken and rice, with lettuce and French dressing, form the dinner that follows the soup. Use a fowl, not a chicken ; it would be extravagant, indeed, to pay a high price for tender meat? for soup. Potato Soup. Potato soup is suitable for a cold day. Make it in the following manner : Get as many beef or ham -bones as yon can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a roast beef is excellent. Strain off the liquor carefully, empty the bones and debris of the ham, restore the liquor to the pot, and place again on the fire. Having selected, wash- ed, and pared some nice potatoes, cut them into small pieces, and boil them in the stock till they melt away. An onion or two may also be boiled among the bones to help the flavor. I do not like thick potato soup, and 28 Model Housekeeper. I usually strain it through a hair sieve, after doing so pdacing it again on the fire, seasoning it with pepper and salt to taste. A stick of celery boiled with the hones is an improvemjent. Make only the quantity required for the day, as potato soup is best when it is first made. Oyster Soup. Two quarts of oysters, one quart of milk, two table- spoonfuls of butter, one teacupful hot water; pepper, f'alt. 'Sitrain all the liquor from the oysters ; add the cold water and heat. When near the boil, add the seasoning, then the oysters. Cook about five minutes from the time they begin to simmer, until they "ruffle." Stir in the butter, cook one minute "and pour into the tureen. Stir in the boiling milk, and send to table. Bomllon. For receptions or other large panties. It is simply beef tea on a large scale and should be prepared like a plain soup stock, allowing 1 pound of meat and bone to each pint of water. 'Season with pepper, salt, celery and onion, if liked. It is best madie the day before it is served. Set on ice over night, remove every atom of grease, strain and clear according to the directions giv- en, and serve hot or iced. White Stock Soup. Six pounds knuckle of veal, half pound lean bacon, two tablespoonfuls of butter rubbed in one of flour, two onions, two carrots, two turnips, three cloves stuck in Soups. 29 an onion, one blade of mace, bunch of herbs, six quarts of water, pepper and salt, one cup of boiling milk. Cut up the meat and crack the bones. Slice carrots, turnips, and one onion, leaving that with the cloves whole. Put on with mace, and all the herbs except the parsley, in two quarts of cold water. Bring to a slow boil ; ta'ke off the scum, as it rises, and at the end of an hour's stewing, add the rest of the cold water — one gal- lon. Cover and cook steadily, always gently, four hours. Strain off the liquor, of which there should be about five quarts; rub the vegetables through the colander, and pick out bones and meat. Season these highly and put, as is your Saturday custom, into a wide-mouth jar, or a large bowl. Add to them three quarts of stock, well salted, and, when cold, keep on ice. Cool to-day's stock ; remove the fat, season, put in chopped parsley, and put over the iire. Heat in a saucepan a cup of milk, stir in the floured butter ; cook three minutes. When the soup has simmered ten minutes after the las;t boil, and been carefully skimmed, pour into the tureen, and stir in the hot, thickened milk. Consomme. Three pounds beef, lower part or round, 1 lb. of marrow bone, three lbs. knuckle of veal, three quarts water, one-fourth cup each, cut in dice: carrot, turnip, celery, onion; one tablespoon salt, six peppercorns, three cloves, two sprigs thyme, two sprigs parsley, one-half bay leaf. Cut the beef in one-inch cubes and brown one- half of this in fat from the marrow bone. Put remain- 30 Model Housekeeper. ing one-half in kettle with, cold water and salt, add veal cut in pieces, browned meat 'and bones. Let stand one hour. Heat slowly to the boiling point, let simmer six hours, removing scum as it forms on surface. Sicald the vegetables and add with the seasonings the last hour of cooking. Strain, cool quickly, remove fat, and clear. Egg Balls For Soup. Boil four eggs ; put into cold water ; mash yolks with yolk of one raw egg, and one teaspoonful of flour, pep- per, salt and parsley ; make into balls and boil two min- utes. Noodles For Soup. Rub into two eggs as much sifted flour as they will absorb ; then roll out until thin as a wafer ; dust over a little flour, and then roll over and over into a roll, cut off thin slices from the edge of the roll, and shake out into long strips; put them into the soup lightly and boil for ten minutes; salt should be added while mixing with the flour — about a saltspoonful. Forcemeat Balls. Two-thirds cup lean veal or chicken, one-half cup stale bread crumlbs, onei-half cup milk, two tablespoons butter, one Q^g white, one-fourth teaspoon salt, few- grains pepper, few grains nutmeg. 'Cook bread and Soups, 31 milk to a paste, add melted butter and egg white stifly beaten, and seasonings. Pound meat and add to the mixture. Then force all through a coarse strainer. Form into almond-shaped balls between two spoons. Cook ten minutes in stock that must only simmer. Ham Dumplings. Proceed as above, using lean ham with parsley or a few drops of onion juice; leave out salt and nutmeg. Chop fine and pound to a paste. Shape in larger balls and cook in stock. They should be as light as sponge and may be served in consomme. S(mp Garnisliings — Croutons. Cut one-third inch slices of stale buttered bread, from which crusts have been removed, into one-half inch cubes, brown in oven. Imperial Sticks. Ctit one-third inch slices of stale buttered bread into three-fourth inch strips and brown in oven. In choosinjg beef it should be of a clear, bright red color, fine grain and smooth and should readily pinch tender with the fingers. The suet sihould be rather white in color, the choice pieces for roast is sirloin middle andj four ribs. In roasting meat allow from twenty to twenty-five minutes to the pound. A great deal of success in roast- ing depends on the heat. It should never be put in cold oven. It looses its juices and consequently a tough, tasteless roast. Always have oven real hot at first to sear the pores and retain the juices. Always wipe roast perfectly dry and place in baking ipan without water or seasoning of any kind; some pieces of suet or drippings sh\Duld be put in bottom of pan. Water has a tendency to soften surface of meat and generates steams which prevents its crispness. It Should be frequently basted with its own drippings; an onion sliced and put on top of any kind of meat while cooking gives it a good flavor but should be removed before serving. To' Keep Awcuy Flies. To keep meat from flies, put in thin muslin sacks with straw around all sides, bottom and top. Be sure the straw is all around the ham and thick enough so flie? cannot reach it to deposit their eggs. It must be done early, before the fly appears. 32 Meats 33 Blue Grass Steak. Get a nice thick steak, beat and hack well on both sides, salt, pepper and flour well both sides, also have skillet or pan very hot with about tablespoonful butter and tablespoonful lard mixed. Put steak in hot grease and put in real hot oven — the hotter the better — not to bum after flour browns on top; turn over and flour the sidie turned up again. Do this until you have turned and returned it several times, putting on c'onsiderable flour each time, as this forms a delicious crust on both i&ides of steak, and usually makes a nice brown gravy thick enough. Don't cook too long, but cook quickly and when real brown and hot pour over all a dipper nearly full of water and put on top immediately, and close oven door for it to steam. Let steam a few min- utes and take up in hot platter. If gravy is not thick enough add a little flour, cream and water until right consisteney. Let boil up again, then add to gravy a generous lump of butter. Roast Beef. Have the oven real hot when roast is first put in. This causes the pores to close and prevent the escape of juices. Take a loin or rib roast six or seven pounds, pur in pan with a little suet. In a little while you can baste in its own drippings, which you must; do often. When it is well seared lessen heat in oven and have a rather slow, even heat as this will make it tenderer. When about one-half done season well with salt, pepper and 34 Model Hotiselceeper. flour over the top to give it a frothy appearance. To cook this a little rare in center will take about two hours, to be perfectly done about three hours. To make gravy, thicken with a little flour ; let brown, stirring all the time, then add water and let boil up once. Baked Steak. Have round steak as broad as possible, about one inch thick, salt and pepper. Make a dressing as for chicken or turkey of Ibread crumbs with lots of onions chopped fine. Form in roll and wrap up in steak; tie with strings. P'ut in saucepan with piece of suet. Mix a heaping tablespoon 'of butter, one of flour and a little pepper and salt, and about two cups of hot water. Pour over roll and let cook slowly about three-fourths of an hour. Take up meat, remove the string and pour over gravy. Creamed Sweet Breads. Take sweet breads that have been panbioiled, cut in small pieces and make a cream sauce of one cup cream, one tablespoonful butter, salt and pepper to taste, one cup hot water and pour over meat, boil with top on until tender, then thicken with a little flour, pour into deep meat dish and serve very hot. Meat Loaf. Put one piound each of lean beef and veal through a meat chopper, add four well-beaten eggs, one onion chopped fine, one cup bread crumtbs, tablespoon chopped Meats. 35 parsley, dash salt, pepper and nutmeg. Mould into loaf and place in baking pan ; cover surface with beaten eggs and bread crumbs. Put several slices of fat, sweet pork in pan and Ibake in moderate oven for forty minutes, basting often. 'Serve hot in loaf or cold sliced with bits of lemon. Broiled Steak. Have frying pan very hot, after you have hacked a thick steak a little on both sides (or some prefer it noi hacked) put in pan that has been greased iby rubbing over with cloth dipped in melted butter; turn almost as soon as put in to sear before losing any of its juices, foi- rare steak only requires one or two minutes^ cooking; done steak about five minutes or more, according to thickness. Gffave prepared a very hot dish with one-half teacup melted butter, black pepper and salt to taste. Take up in dish and leave on stove when almost boiling hot, and pour in pan where broiled two or three table- spoons of water, and pour over steak; keep turning steak in the hot butter gravy until ready to serve. iSend cov- ered steaming hot to table. This is delicious. To Fry Beefsteak. Beefsteak for frying should be thinner than for broiling, should be well hacked, salted, peppered and floured and put into hot skillet with two tablespoons butter and lard or drippings, mixed; turn and fry nice brown on both sides. Make gravy by putting in heaping tablespoon of flour, stirring until a delicious brown. 36 Model Housekeeper. Pour in this a pint of cream or rich sweet milk, and let boil until it thickens; add salt and pepper to taste, and stir in a lump of butter just before pouring into a gravy dish. Broiled Steah With Oysters. Broil steak in usual way and just before it is done cover with oysters and set inside stove until edges of oysters curl ; dash of salt and pepper. Serve on hot plat- ter at onee. Hamhurg Steak. 'Grind lean meat in meat grinder ; mix with two eggs and season with a few chopped onions or sage, if pre- ferred; pepper and salt to taste. Eoll into a flat cake about an inch or more thick; put in fat in very hot skillet ; turn, cook other side, pour over little melted but- ter or add ibutter to fat in skillet and make a nice brown gravy. Serve in separate dish. Cured Beef Tongue. Soak a few hours and put on in cold water to eook Vvith a couple of slice sof lemon, four or five cloves ancf red pepper and hlack to taste. Cook slowly several hours until perfectly tender. Let it stand in water until cool. Skin and cut in thin slices. Fresh Tongue. Cook in same way except put on in boiling water and salt. Meats. 37 Frizzled Beef, Shave off thin slices of dried ibeef (or the canned beef) put in frying pan, cover with cold water, set on back of range and let come to a very slow heat, allow- ing it to swell to large size but not boil; stir up and drain off water, melt a little sweet butter in frying pan and add beef when they begin to frizzle ; 'break over them three eggs, stir until eggs are cooked, add a little pepper, and serve on slices' of buttered toast. Flanlc Steak. Is a small steak cut from the boneless part of flank. There are two ways of broiling it; one to slice it diag- onally across the grain, the other is to broil it whole. In either case brush butter over it and broil as other steakp. It is considered by butchers the finest steak. Fried Liver. Out in slices not quite half inch thick ; pour over it boiling water which closes pores, makes it imlpervious to the fat and seals up the rich juice of meat. It may be rolled in flour, meal or bread crumbs, seasoned with salt and pepper, dipped in egg and fried in butter and lard mixed. Beef Hash. Chop rather (fine cold roast beef, put on in enough boiling water to cover. For one pint of cut-up meat cut up about three small or one large potato, add salt and 38 Model Housekeeper. pepper and' left-over gravy of beef, if not, a tab^e^poon of butter. Let this boil about ten minutes, then add two onions; let this boil low and add a cup of rich creamj and little flour thickening made smooth with milk. If more gravy is desired add little water and lump of butter. A Pretty Pork Roast. Boil a nice ham roast of fresh pork until tender and make incisions about two inches deep and one and one- half inches apart, and fill with a nice dressing same as for chicken or turkey. Put around this in baking pan some nice boiled yellow jersey sweet potatoes sliced lengthwise; pour over this some of liquor in which pork was boiled, baste frequently and brown a nice rich brown and lay potatoes around roast on dish, and slice three or four large sweet peppers in slits and turn back to cook like point setters ; lay on top of roast. Breakfast Bacon. To fry breakfast bacon to perfection, cut very thin and thoroughly chill on ice. Wipe perfectly dry, have pan smoking hot and turn soon as brown, draining ofl' grease as it cooks to keep it crisp. Serve on hot dish sprinkled over with pepper. C^ut a few nice tart apples in eights and fry a delicate brown in grease where bacon was fried, cover with sugar and make a border of them around bacon. Very nice breakfast dish. Meats, 39 Porh Pie. Line a deep dish with paste, cut thin, lean pork steak in small pieces, roll in cracker dust. Place a layer of meat in dish then a layer of cold boiled potatoes sliced and a da^h of salt and pepper and a bit of butter. Eepeat un- til dish is full. The pork must be previously boiled. Pour over some of the stock in which pork was boiled, put on top crust, bake rather slow. Nice served with current jelly or sliced lemons. Crnst for Meat Pie. Two pound's of sifted flour, three-fourth pound but- ter, two eggs, mix into a paste with very little warm water and little salt. You can use ordinary pie paste or light biscuit d'ough. Steak, ham, mutton or any kind of meat can be made into pie in same way. Venison pie also, except use sweet potatoes instead of Irish potatoes. Beef Kidney Pie. Let kidney soak in salt water over night. Put on in cold water and boil with a small slice of onion, skimming when first com'e to boiling, aibout one-half hour before taking up add one-half onion chopped fine, teaspoon pul- verized sage, a dust of nutmeg, a generous lump of but- ter, a little pepper and salt; cook low, slice in thin slices when very tender. Line a dish with paste, put first a layer of kidney then a layer of cooked, sliced po- tatoes, sprinkle with cracker dust and small bits of but- ter, a little pepper and salt. Alternate these layers until 40 Model HonseTceeper. full, then pour over gravy where kidney was hoiled ; then cover with paste and 'bake. Porlv and Turnips. Put on medium roast with ahout six or seven large turnips peeled and sliced in one-fourth inch slices. When done put pork in pan with drippings to bake ; slice across top of roast with knife about one-fourth inch deep and flour top, baste often while baking. This roast is supposed to have lain in salt for two or three days. When nice brown serve hot in roast or sliced cold with mustard or sauces. Take turnips up in pan and mash fine, put on stove, add one pint of eream or rich milk, a tablespoon of sugar, a little pepper, and smiall lump of butter. Let boil up and serve hot. Stack around roast pork. Pressed Hog Head. Clean head nicely, soak in salt water all day and night, boil until bones fall out; must be done almost to pieces; take out all bones and put in pan after seasoning with little pepper and sage. Lay ears about middle of pudding and lay a plate on top and press down with flat iron, set out of doors or in refrigerator to cool. When congealed, slice and eat with prepared mustard or horseradish sauce. This is excellent ; can also be fried ill butter and eaten hot for breakfast. Liver Steiv. A family favorite dish served either winter or sum- Meats. 41 mer, by speaking to your butcher a fiew diays in ad- vance. Get two nice hog livers, (beef liver is too solid), and the pork liver is nice and grainy, which is very de- siraible in making this stew. 'Cut up in pieces about three inches long and two inches wide, put on and cov- er well with boiling water, add a teaspoon of soda and skim often at first; after this has boiled for one-half hour take up and wash and rinse out pot and return to pot and cover with fresh 'boiling water. Have about three-fourth pounds of rather fat fresh pork cut up in pieces a little smaller than liver, and put in pot as soon as water is changed; put in now about one tablespoon salt, a little red pepper and cover and let cook until liver is thoroughly tender and about all water cooked down to clear grease. You may have to add water once or twice before done, but cook low as possible not to scorch, and be sure that very little water remains. When it is thoroughly done add three-fourths pint of cream, a tablespoonful of mashed-up sage and thicken gravy with little flour made smooth with water. Serve hot, either with gravy poured over or served in separate bowl. Cold Boiled Ham. Clean nicely and soak in cold water over night. Cover with cold water and put on to Iboil. Let boil very slowly for one-half hour, then change water and cover with fresh water, to which add) one and one-half teacup of brown sugar, one pod' of red pepper, about one table- 42 Model Hotiseheeper. spoonful of mixed spices, cloves, mace, etc., tied up in thin cloth. Let this cook, or rather simmer, at boiling point nearly all day, or until ham is thoroughly tender. Most amateurs are easily mistaken about this and take their hams off long before ttiey are sufficiently cooked. Leave to cool in water in which it is cooked; skin and grate over bread crumbs and brown slightly in oven next morning. Never cut a ham until it has been cooked from 24 to 36 hours. This gives it chance to settle and harden and become firm. Always begin to cut a ham at small end; never in the middle as some people do. To Fry Ham. Slice and roll thin, put on ice and have very cold; wipe dry, wipe pan out with cloth dipped in melted butter; have pan smoking hot. If pieces are large, fry one at a time and empty out every particle of grease as it fries out so as to have pan as dry as possible when each slice is put in. Fry brown and turn and take up on hot platter. Siprinkle witli pepper, and as last piece is taken out, leave what greast is left in pan from that piece and add a little hot water to pan and let boil up and pour over ham. Broiled Ham. Prepare ham in same way as to fry, and broil over live coals or on broiler; put on hot platter and butter generously and sprinkle with pepper. Meats. 43 Ham Toast. Ohop some lean ham fine, put it in a pan with a little pepper, a lump of ibutter andl two eggs beaten; when well warmed, spTead on hot buttered toast and serve. Breakfast Dish. Chop cold steak very fine ; cook it in a very little wa- ter ; add a few tablespoonfuls of cream ; thicken and sea- son with butter, pepper and salt; pour over slices of nicely browned toast. lAver and Bacon. iCut liver in one-half-inch slices, soak in cold water 20 minutes, drain, dry, and roll in flour. Have pan very hot. Put in bacon thinly sliced, turn until brown, transfer to hot platter. Fry liver quickly in the hot fat, turning often. (When done pour off all but one or two tablespoons fat, dredge in flour until it is absorbed, and stir till brown. Add hot water gradually to miake smooth gravy, season and boil one minute. 'Serve separately. Few people know that lamib's liver is as tender and well flavored as calf s liver; it is much less expensive. Fried Salt Pork. Out salt pork in thin slices and soak in milk for a few hours. Pour boiling water over, drain, and fry un- til crisp. 'When partly fried they may be dipped into batter (see Fritters), then finished in the same pan, turning several times. 44 Moickle, and should not be put down for at least two days after killing, during which time it should be slightly sprinkled with powdered saltpetre, which re- moves all the surface blood, ets., leaving the meat fresh and clean. If this recipe is strictly followed it will re- (piire only a single trial to prove its superiority over the common way. The meat is unsurpassed for sweetness, delicacy, and freshness of color. Famous Recipe for Curing Hams. The following is the famous recipe used by Mrs. Henry Clay for curing hams, several hogsheads of which 52 Model Housekeeper. wore annually sent to Boston, where, under the name of ^^Ashland Hams/^ they commanded the highest of prices, especially among the wealthy Whigs of that city : For every ten hams of moderate size she took three and one-half pounds of fine salt, one pound of saltpetre and two pounds of Ibrown sugar, and after mixing these thor- oughly together, ruhbed the hams therewith on either side. They were then packed in a tight box and placed in a cool outhouse for about three weeks, when the hamis were taken out and put in a pickling tub or hogs- head and covered with brine strong enough to swim an After remiaining in the pickle for about three weeks they were taken out, thoroughly rubbed with fresh salt and hung up in a well-ventilated house for a few days to dry. Naxt they were transferred to the smokehouse, where they were hung up and smoked with green hick- ory or walnut wood until they acquired the color of bright mahogany. This accomplished, each ham was sewed up in a canvas, the coverings whitewashed and hung up to dry, after which they were whitewashed again and packed away. Sauces for Mleats* White Sduce No. 1. Two tablespoons butter, one-half tablespoonfui flour, one cup milk, one-fourtli teaspoon salt, few o-rains pepper. Melt the butter, add the flour mixed with seasonings, and stir until thoroughly blended. Pour on the milk, one-third at a time, stirring till well mixed, and cook until smooth. Milk may be used cold or scalded. Drawn Butter Scmce. One-fourth cup butter, two tablespoons flour, one cup boiling water, one-fourth teaspoon salt, one-eighth teaspoon pepper . For making, follow direc- tions given for White Sauce No. 1. Maitre d'Hotel Butter. One-third cup butter, one-half teaspoon salt, one- eighth teaspoon pepper, two teaspoons finely chopped parsley, one tablespoon lemon juice. Work the butter until creamy, add seasonings and parsley then the lemon juice very slowly. Caper Sauce. One-third cup of butter, three tablespoonsful flour, 53 '•4 Model II ousel' ee per. €iie-half c-up capers, one and one-half cups mutton broth, one-half teaspoon salt, few grains cayenne. Melt Initter, acM tlour mixed with seasonings; cook smooth, add broth (one-third at a time). Cook together, stir- ring constantly. 'When done, ad)d the capers well drain- ed from their liquor. Sauce Ilollandaise. One-half cup butter, yolks of two eggs, three-fourths tablespoon lemon juice, one- third cup hoiling water, one-fourth teaspoon salt, few grains cayenne. Add yolks of eggs, lemon juice and seasonings to one-third of the butter; place in a sauce-pan over boiling water iuid stir constantly till butter is melted. As it thickens add the rest of the butter, a bit at a time, add the wa- ter and cook one minute. Tomato Sauce. 'Wo tablespoons butter, two and one-half tablespoons Moiir, cme-lialf cup water, one cup strained toma- to juice, one slice onion, two cloves, one-half tea- spoon salt, one-eighth teaspoon pepper. Boil together water, tomato and onion; brown the butter, add the flour and brown together; add the hot liquid gradually. Boil three minutes and strain. Tartar e Sauce. Two Qgg yolks, one-half cup olive oil, two tablespoons tarragon vinegar, one-half teaspoon mustard, one-half teaspoon salt, one teaspoon powdered sugar, few grains Sauces for Meats. 55 cayenne, one-half tablespoon each chopped capers, pick- les, olives, parsley, one-half shallot finely chopped. In making follow the directions as given for mayonnaise, adding ilie pickles, capers, etc., l)efore serving. Horseradish Butter. Pound in a mortar one teaspoon of grated horserad- ish with one tablespoon of butter. Season with one-third saltspoon of red pepper. Eub through a fine sieve and keep in a cold place. When this butter is added to oth- er sauces it should not boil. Mint Sauce. Mix one tablespoon of white sugar to half a teacup of good vinegar; add enough fresh mint leaves for de- sired flavor and let it infuse for half an hour in a cool place before sending to the table. Serve with roast lamb or mutton. Celery Sauce. Mix two tablespoons of flour with half a teacup of butter ; have ready a pint of boiling milk ; stir the fliour and butter into the milk; take three heads of celery, cut into small bits, and boil for a f ew^ minutes in water, which strain off; put the celery into the melted butter, and keep stirred over the fire for five or ten minutes. This is very nice with boiled fowl or turkey. 56 Model TI ousel- eeper. Egg Sauce. Make a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables. Onion Sauce. Peel some nice white onions, and boil them tender ; press the water from them; chop them fine, and put them to a half pint of hot milk ; add a bit of butter, and a teaspoonful of salt, and pepper to taste. Serve with boiled veal or poultry, or mutton. "poultry^ Baked Chicken. Always kill your chickens from 12 to 24 hours be- fore cooking and let them lay in salt in ice box; then wash well and wipe dry. Place broiling size chickens in pan with a liberal portion of butter for each chicken, black pepper and dash of cayenne. Fill pan about one- fourth full boiling water with a small slice or two of sweet bacon or tips of chicken. Lay them first breast down until almost done, then turn other side up for a while; about one-half hour before dishing up turn breasts up again and flour liberally and baste and let cook a rich brown. Cook low and add a litle cream and thicken with flour; garnish anyway preferred. Broiled Chicken. Have skillet very hot and thoroughly greased. Put in chicken, flattened as much as possible. Cover with plate and press down with heavy flatiron on plate; turn quickly from side to side until seared all over and a nice brown. Then add liberal amount butter, a little hot water, salt and pepper to taste. Keep adding a very lit- tle bit of water as it cooks out until it has cooked for more than an hour or until real tender ; add a little more butter and cream to gravy and thicken very slightly. 57 58 Model Housekeeper. Fried Chicken In The Blue Grass. After laying in salt several hours wash in ice water ; wipe dry, sprinkle with a little pepper, roll lightly in flour, one Qgg beaten and mixed with two tablespoons milk, then dip in ^.gg, then in sifted bread crumbs and fry light brown in butter and lard mixed. When done and while real hot pour one-half teacup of water in pan and cover tight immediately and put in oven with top on and let steam and bake for a few minutes. Miake a cream gravy and serve in separate dish. 'Gravy — Take fat after chicken is removed, put on fire, add a table- spoon of flour, stirring all the time until it begins to brown, then mix a cup of cream about one- fourth water ; stir this gradually into hot grease and flour and boil a few minutes, adding salt and pepper to taste. Just be- fore taking up stir in a lump of butter. This is de- licious. Mother's Baked Chicken. Put on rack in dripping pan, arrange thin slices of sweet bacon on breast, pour a cup of boiling water in pan with lump of butter; baste frequently, turn over until all sides and back are a nice brown. When nearly done remove pork and sprinkle well with flour, pepper, and keep turning over in gravy until thoroughly tender and a rich brown. Make dressing or stuffing given in another recipe, or if preferred roll out thin a little bis- cuit d:ngh and cut in small squares, put around in gravT :■ ^' brown; take gravy after it has been thicken- Poultry. 59 eel and dumplings in separate ddsh. 'Garnish with celery li])?, hard boiled eggs sliced, and strings of cranberries make a very attractive dish. I repeat, kill fowl at least 24 bonis before cooking. , Baked Bahhit — Kentuchy Style. Clean very carefully and let lie in salt 24 hours if por^sible. Put on in just enough water to cover, adding two slices of onion to destroy tbe wild flavor. Let boil until tender, tben put in baking pan and put liquor about in i)an about one-third full; lay on rabbit two or thiee slices of sweet pork bacon; dredge well with flour, adtl red pepper and let cook until it begins to brown, then cover with bits of hutter; turn and brown all sides, basting frequently. AVhen a rich brown on all sides take u]) on hot platter and serve with gravy made by thickening with flour worked smooth with milk, add one- half teacup of cream and a lump of butter to gravy just hef(;re taking up. (^:>ok exactly by this recipe and you'll he repaid amply for your pains. (}uail cooked by the above recipe is very nice. I knov,' of no l)etter way of serving them. All poultry should be nicely carved before sending to table. Pile up pieces high in center of dish with small balls of dressing placed around mound of chicken, and pass dish around so each one can get his or her choice piece. Hints on Carving. To carve a fowl remove a slice of the breast on either GO Model Hotiseheeper. side of the breast bone ; next cut off the wings, then the legs, cutting through the joint at the back and separat- ing the drumstick from the remainder of the leg, and finally divide the back in two. All game birds are carved practically in the same way as a chicken, only remember that with a woodcock some people consider the back the best part, others the thigh. Chicken Pivau. (Ivindness of Percy.) Dress and cut up two chickens, cover with water and cook until tender. Take out the chicken and boil a pint of rice in the water in which the chicken was cook- ed. Butter a large pudding dish, put half the boiled rice in the bottom, spread with butter and cover with the chicken; put in a gravy or stock that is left in the pot, then the rest of the rice, and smooth this on top with a knife. Beat the yolks of two eggs lightly and spread on top of the rice. Bake in a moderate oven for three- quarters of an hour. Roast Ducldings. Draw and singe, tuck the wings back and fasten the legs diown to the side of the body. Put a tablespoonful O'f butter in each duck, place them in a baking-pan, add half a cupful of water and a little salt to the pan, bake in a quick oven fifteen minutes; when done, take up, serve with onion sauce and currant jelly. Poultry. 61 Broiled Chicken. Split down the back, put into a steamer and steam one-half hour of? the moisture, rub well with butter, dip into bread crumbs and broil over a clean fire until of a delicate brown on both sides. Season with pepper and salt. Chicle 671 Pie. Line the sides of a four-quart pan with rich biscuit dough. Have young, tender chicken stewed very tender, put in the pan with the gravy, two ounces of butter, a cupful of rich milk; season with pepper and salt, cover with a top crust and set in the oven to bake brown. Stuffing. Can be made of bread, oysters, celery and onions. Take about one quart bread lightly broken up, about three days old'^ add a little salt, pepper, sage and chopped onion; moisten with several spoonsful broth skimmed from top where fowl w-as cooked ; mix very light with a fork and handle as light as possible. Don't mash. For oyster dressing leave out onions and mix in one- half pint raw oysters and for celery dressing chop up fine about one teacupful of celery, iseed will substitute ; fill hen and make a few small balls around hen when haking; a little larger than eggs, a few hard-boiled eggs peeled and mix with balls of dressing looks nice laid around fowl. 62 The Model IToiisel'eeper. Duels Cooked in same way as hen except make a stuffing of potatoes mashed and seasoned to taste. For baking fowls without boiling use same recipe that is used after fowl is boiled. To Co oh a Turkey or Hen. Kill at least 24: hours before cooking. If not salted they may bo hung by the legs tied together. 1 })refe;' having them take salt. It would be well to slice an onion and })ut inside, but be sui"e to throw it away when ready to cook as it absorbs all impurities. Xever leave liver, gizzard and neck insick' fowls. TTnless you arc (piite sure aibout the age of the fowl, it is very inih-li better to boil first and only very slow simmering will bring about desired effects. Just cover the fowl with boiling water and boil as fast as possible for about tli-riy mdnutes to close pores and retain juices, then put on a part of stove when it will just barely simmer very gent- ly until the poultry is cooked to tenderness. Add a slice of onion to water, and if the fowl is old addi two table- spoons of vinegar, or lemon juice will make it much tenderer. Place in stove pan, anrl fill with any kind .^f dressing preferred; dredge widl wilh Hour and) pour ov- er the licpior left from boiling. Bake in hot oven, tu idl- ing until all sides, back and all ar(^ a rich bro^vn ; l)aste often. If not very fat a little butter may ])v added. Thicken gravy and serve dressed with parsley. Poultry. G3 Chicken Fie. Cut up frying size cliickeiis, let lay in salt over night, wash and put in to boil with little pepper, salt, and slice of sweet bacon. Boil in just enough water to cover until very tender. Line pie dish with paste crust and lay in cooked chicken and pour over dressing made of one pint rich milk, butter size of large hen Qgg, thick- en like gravy, bake bottom crust before adding chicken to dressing, then pour all in and put on top crust and bake. The yelk of an Qgg beaten with two tablespoonsful of milk brushed over the outside crust of pie gives it a rich glazed look so desirable. Creamed Chicken. Cut up chicken, boil tender and pick from bones and grind. One tablespoonful of flour, one pint of cream, one-half cup of green peppers, salt, pepper and celery; salt to taste, melt butter and blend with flour. When thoroughly mixed add cream and seasoning. Cook until thick, then add ground chicken, then add peppers which have been parboiled and cut up fine. Serve in buttered patty shells or on nice brown toast. IFlsb. This is an important part of our food supply. The fresh fish is less stimulating and nourishing than meat but is considered more easily digested. Fish makes an agreeable change in the usual routine of a roast, broil, fry and boil. A notable advantage is the short time required to cook flsh^ another is the great variety of kinds through the long list of fresh and salt water, red or white fleshed, dry, salt or fresh. The white fleshed fish is more easily digested than the red fleshed. Ex- amples are whitefish, haddock, cod, flounder, perch, pickerel, croppies, etc. Elxamples of red fleshed fish are salmon, shad, lake trout, etc. Very large fish are, as a rule, better when boiled or steamed; medium sized ones should be baked or split and hroiled, and small ones fried. Eed fleshed fish being richer in fat should not be fried. A fish is in good condition when the eyes are bright, and gills a bright clear red, scales shiny, the flesh firm and free from a disagreeable odor. To Clean a Fish. Eemove the scales by scraping with a dull knife from the tail toward the head. Head and tail may be left on or removed according to the manner of cooking. Small fish to be served whole have the entrails removed 64 Fish. G5 by opening under the gills and pressing out their con- tents with the thumb and finger; example, smelts. Larger fish are split half way down the belly and the insides scraped and! washed with salt and water after it is empty. Wipe the fish inside and out with a cloth wrung out of cold salted water, then wipe with a dry clean cloth. To Skin a Fish. First remove the fins along the back and cut oft' a narrow strip of skin the entire length of the hack. Loosen the skin over the bony part of the gills and slowly work toward the tail. Do the same on the other side. To Bone a Fish. Clean fish and remove head; beginning at ihQ tail, run sharp knife close to the backbone, cutting the meat away on one side and working toward the head. Turn and repeat on the other side. Boiled Fish. Clean the fish according to the directions, wipe care- fully and rub with salt. Wrap in .a piece of cheesecloth to hold the fish together and to prevent the scum from adhering to the fish. Place it in a kettle half filled with boiling water, cook slowly, allowing fifteen or twenty minutes to the pound. A long fish-kettle with a rack 1*3 useful. A wire basket in a kettle may be substituted, the fish coiled about in the basket. The water in which 66 The Model Househeeper. the fish cooks shouldi have salt and vinegar or lemon juice added, two teaspoons of salt and one of vinegar to a quart of water. The salt gives flavor, the vinegar or lemon juice keeps the flesh white. The fisb is cooked when flesh is firm and seprates easily from the bone. Take from the water and remove cheesecloth. Garnish with parsley and slices of lemon. Steamed Fish. iClean carefully but without removing head or fins, rub inside and out with salt and pepper and lemon juice, laying slices of onion inside if liked. Lay on a buttered paper and steam till the flesh falls easily from the bones. Lay on a folded napkin, garnish with lemon and parsley and serve with a Hollandaise sauce. Salmon is the best of the canned fish, and is capa- ble of being converted into many palatable and sightly dishes. It may be served cold with French dressing, or on lettuce leaves with mayonnaise dressing, as salmon salad. Or it may be mixed with breadcrumbs, nicely seasoned, rolled into small balls and fried. You can make it into croquettes by adding an equal quantity of very thick cream sauce — form in cylinders, dip in eg^ and bread crumbs and fry. Ot stir a can of salmon into half pint of cream sauce, add the yolks of four eggs, bake in a baking-dish, and you have salmon pud- ding. If you fold into this mixture the well-beaten whites of three eggs you have a salmon souffle. Or the can may be thrown into a kettle of hot water, boiled for half an hour, then opened, the salmon turned on Fih. 67 a hot platter, garnished with fried potato balls and served with sauce HoUandaise as the second course for dinners, or as the fish course on fast-days. A small can of salmon carefully separated from the bones, oil and skin, rubbed to a paste, added to a quart of milk that has been heated and thickened with a tablespoonful of butter and two of flour rubbed together, and seasoned with salt, pepper, a little grated onion and a saltspoon of mace — this makes a delicious cream-of-salmon soup. Clean Fish. Fish can be cleaned much easier if just dipped in hot water. Baked Fish. Blue Salmon is a fine fish to bake, weighing from four to six pounds. It is best to soak in salt water for several hours. Make a dressing of bread crumbs sea- soned with salt, pepper, butter and a little chopped on- ion. Stuff fish and tie together, put in baking pan one-half pint of water and a couple of slices of sweet bacon laid across top of fish. Dredge with flour and put a heaping tablespoon of butter and baste frequently. Bake about one hour and a half, a nice brown. Garnish with parsley and rings of hard boiled eggs. Serve with sauce. Fish Sauce. Stir in one pint of drawn butter, the yolks of two eggs, well beaten, pepper, salt, and a few sprigs of pars- lay ; let it boil, and then pour over the fish when it is on the dish ready to be served. 68 The Model Housekeeper. Fried Fish. Eemove head, tail and fins, and if you like the bones cut crosswise any size desired, wash thoroughly and let stand in very cold salt water for a while. If you like it first salted then dip in beaten egg diluted with a lit- tle milk, then in grated bread crumbs in which has been put a little pepper and salt. Dip in eggs again, then again in crumbs; some prefer meal to crumbs. Put three or four pieces at one time in frying basket and cook in deep 'fat, smoking hot ; drain on brown or blot- ting paper and serve on hot platter around a high mound of delicately cooked potato chips. Garnish with parsley. To Saute Fish. Cut as for fried fish and salt, pepper and roll in meal, cover bottom of skillet well with lard, and when sm'oking hot put in fish and cook a delicate brown on one side, and turn and brown other likewise; put in pan and set inside stove for a few minutes to dry out grease before serving; to be eaten with Kentucky corn- bread and drip coffee. Fish Balls. To one cup of boiled fish picked in pieces, mix half the amount of mashed and well-seasoned potatoes; make a cream sauce of one-half cup cream, one table- spoonful flour and butter; mix together with two well- Fish. 69 beaten eggs, season with dash of cayenne pepper and salt. Make in balls about size of small lemon and dip in raw egg and roll in crumbs and fry in deep hot fat; drain on brown paper; serve on hot platter and garnish with parsley. Cod Fish Balls. Soak fish, changing water until fresh as desired. Pick to pieces; use one cup of fish to two cups of mashed, well-seasoned potatoes, one or two eggs beaten in well ; add a small quantity of cream, dash of salt and pepper; make in balls, roll in crumbs and fry in hot fat. Salt Mackerel. Soak fish until ready for use, changing water a* needed. Cover with boiling water for a minute; drain off, cover with boiling water in which has been added a little vinegar, serve on hot dish with a cream dressing, or melt one-half teacup of butter and pour over and sprinkle with pepper. Halihut Maitre d' Hotel. Cut halibut steak about three inches square, wipe with wet cloth and dry thoroughly; dip first in flour, then in beaten egg, about one-third water, then in sift- 70 The Model Housekeeper. ed breadcrumbs; fry in deep fat a rich golden brown; drain on soft paper. Shad Rue. To boil, wipe dry, sprinkle with salt and pepper; place on greased broiler, cook about five minutes on each side. ^Serve with melted butter. To fry, roll in flour, egg and bread crumbs, and fry in deep fat. Frog Legs. The green marsh frogs furnish best hams. They are generally liked fried. Wipe well, sprinkle with salt and pepper. Eoll in flour, egg and sifted crumbs; fry a light brown in deep, hot fat. Serve with tartare sauce. Oysters are in season from September to May. Oys- ters are nutritious and are easily digested, especially when eaten raw. To Open Oysters. Insert a thin, sharp knife between the shells near the back, pushing the knife forward till it cuts the muscle which holds the two shells together. To Clean Oysters. Place the oysters in a strainer over a bowl. Reserve the drained liquor. Pick over each oyster carefully for bits of broken shell and wash in cold water, allowing two cups to each quart. The oyster liquor should al- ways be scalded and strained before using. For many purposes the oysters should be scalded before using. Place one pint of cleaned oysters in a frying basket and dip it for one minute in a kettle of boiling water, drain and dry on a soft cloth. Oysters on the Half Shell. Keep on ice till serving time. Have small soup- plates half full of fine ice and lay the oysters in the deep half of the shell on the plates as fast as opened. Salt, pepper and a cut lemon should be served at the 71 72 Tlic Model Ilomekeeper. side, and a true oyster lover will use no other sauce. Small oysters are preferred, and four to six are enough for each plate. Creamed Oysters. One pint oysters, one and one-half cup white sauce. Drain and clean the oysters, scald and strain the liquor; cook the oysters in the liquor until plump and the edges begin to curl, and drain; add to the white sauce. Add more seasoning if necessary. Let it h.eat to the boiling point and serve in Swedish timbales or in patty shells. It is nice used as a filling for short-cake, croustad or on toast. Oyster 8hort-Cake. Drain and clean one quart of oysters, scald and strain the liquor, cook the oysters in the liquor until plumb and edges curl. Cook one tablespoon of flour with three tablespoons of butter. When the mixture is light and creaany gradually turn upon it the boiling liquor and season with salt and pepper. Af- ter boiling up once stir in three tablespoons of cream, also the oysters. 'Stir over the fire one-half minute. Serve immediately. Have shoTtoake ready to fill. Roasted Oysters on Toast. Eighteen large oysters, one teasp'oon flour, one tablespoon butter, one-half cup cream, one- iialf cup oyster liquor, one-half teaspoon salt, three slices of toast. Drain and clean the oysters. Scald and Oysters. 73 strain the oyster liquor. Scald the oysters in the li- quor. For the sauce, melt the butter, add the flour and seasonings mixed, stir until smooth, add the oyster li- quor slowly and cook until smooth, then add the cream and lastly the oysters. Pour over the toast and garnish with slices of lemon. Broiled Oysters. Take two dozen large oysters, cleaned, drained and dried in a soft cloth. iSprinkle with salt and pepper. Melt two ounces butter in a large frying pan, lay in one dozen, as soon as the last one is in, turn the first one and when all have been turned begin taking out; lay- ing them closely on a large buttered oyster broiler ; cook to a light brown over moderate fire. While these are browning the other dozen may be "set" in the butter. Have six rounds of toast on a hot platter; put four oysters on each, sprinkle on the butter in which they were stiffened and serve with lemon cut in eighths. Oyster Stew. One quart oysters, one cup oyster liquor, one-half cup water, one tablespoon buttter, one tablespoon rolled crackers, one-half teaspoon salt, one-eighth teaspoon pepper. Drain and clean the oysters, scald and strain the liquor; add to the strained liquor the water, season- ings, butter and cracker crumbs. Let it come to a boil, add the oysters, cook them till the edges curl. Half a cup of scalded cream may be added 'before serving. 74 The Model Housel-eeper. Fried Oysters. Drain, clean and dry the oysters. iSprinkle lightly with salt and pepper, dip in Gold Medal flour, egg and cracker or stale bread crumbs, and fry in deep fat. Drain on brown paper. Serve on a hot, folded napkin, garnish with parsley and lemon. Fried oysters should be served immediately. It is better not to begin fry- ing until they are wanted than to delay serving. It is best to let them stand on ice before frying, and flatten with hand. Take oyster in one hand and give a quick slap with ball of right hand, which makes them appear larger. Oyster CocMail. Fill small, slender glasses about one-half full of crushed ice, put about half dozen blue points or other oysters to each glass and pour over sauce made in pro- portion to each tumbler as follows : one tablespoonf ul of strained tomato juice, two tablespoons of tomato catsup, one tablespoon of lemon juice, one-half teaspoon- ful of worchestershire sauce, one drop tobasco sauce; serve with reception flake on side of small plate, on which the glass is set. French Oysters. Seald one pint oysters in liquor, smooth together two tablespoons butter, same amount of flour, then add liquor from oysters or a little hot water, and let come to boil, stirring all the while; to this add one cup of Oysters. 75 rich cream, black and red pepper, and salt to taste, then before it gets too warm again, stir in the beaten yelks of two eggs slowly ; then add oyster, stir and heat Tery hot; lay pieces of nicely-browned toast in bottom of disli and pour the mixture over it. ^Serve very hot. Oyster Patties. Put in frying pan one tablespoonful of butter, one heaping tablespoonful of flour, stirring constantly until it bubbles, then pour in one-fourth pint of oyster li- quor, and one-fourth pint of cream; stir until boiling and thick; then drop in oysters and cook until plump and begin to ruffle; add a well-beaten egg, a very little at a time, stirring all the while; season with salt and pepper, cook just a minute after adding egg. This is enough sauce for one pint of oysters. Fill patty cases, which should be hot; oysters should be small. For cases make rich pastry, baking on outside of muffin rings; also bake small, thin rounds' for covers, fill patties, put on covers; serve hot immediately. Surprise Oysters. Two cups of mashed potatoes, add one-fourth teacup of very rich cream, two tablespoonsful of butter, one- half teaspoon salt, a little celery, salt, and a little pep- per; whip with wire beater until light and fluffy with as little handling as possible ; form into little oval pots and tuck two oysters in each ; dip in beaten Qgg and roll in fine silfted bread crumbs; arrnge on a greased baking 7G The Model Househeeper, plate and 'bake a rich brown; baste with melted butter. This is a nice breakfast dish. Baked Oysters. Three dozen oysters, three cups milk, three cups bread crumbs, one-fourth pound cheese, one heaping tablespoon butter, little salt and pepper; butter fire- proof dish, cover bottom with a layer of bread crumb=i, lay on this about a dozen oysters, a little salt and pep- per, and bits of butter; cover with grated cheese; be- gin with crumbs again and repeat layers until dish i^ full. Cover with the milk, and let last layer be a thick one of grated cheese over crumbs. Bake in moderate oven until cheese puffs high and brown. Serve hot. Oyster Peppers. Cut off small end of large sweet peppers, remove seed veins; soak over night in weak salt water, dip three or four oysters into beaten egg well-seasoned with salt and pepper and a spoonful of Worchester thin sauce, then into cracker crumbs, fill peppers, placing a lump of butter in each. Eeplace slice of pepper on top, secure with wot)den toothpick, set pep- pers in pan with a little of liquor seasoned with butter, cream and pepper. Bake until peppers are tender, basting occasionally. Scrambled Oysters. One can of cove oysters or pint of fresh oysters. Oysters. 77 one cup of cream, lump butter size of egg, one cup of cracker crumbs; let oysters boil up once in their own liquor, drain it off, then stir in all other ingredients ex- cept crackers; stir until eggs are soft, scrambled, then add crumbs, pepper, and salt to taste. ^Serve hot. This is fine for lunch, and quickly prepared. Flour and baking powder are the most essential things in all bread and cake baking, for with an in- ferior brand of either one cannot hope for perfect suc- cess, as both are conducive to good results. I would advise when possible to always use a brand made at Roller Mills, Winchester, Ky., called Kerr's Perfection. I have used it almost exclusively for many years and both my mother and myself have taken premiums on both bread and cakes made from this flour over many competitors. I believe by using this flour in con- nection with Eoyal Baking Powder and by following explicitly the recipes given in the following chapters one is sure of success. In all bread making flour, baking powder, salt, soda and sugar should always be sifted before using. To insure success in all baking, correct measurements are absolutely necessary and one should by all means ])uy a regular measuring cup, either in glass or tin. Crumming Purposes. Light bread is best for crumming, but you may use crackers and also biscuits. 'Save all crusts and trim- mings from bread when making toasts and sandwiches ; also all left-over biscuit and crumbled crackers, and hang up in paper bag to dry, or if wanted for im-* 7a Breads. 79 mediate use, dry out in slow oven. Grind in meat grinder and if wanted very fine, sift. Dishes that re- quire an Qgg mixture to he dipped in before crumming, heat the eggs sufficiently to mix well the whites and yolks and dilute with milk or water, about two scant tahlespoonfuls to each Qgg. Salt Rising Bread. Scald (but not boil) at night one-half pint of milk and stir into this two tablespoonfuls of meal and one of flour, one tea&poonful of salf. Let stand until morn- ing when it should be raised up and light looking. Then next morning add to this ,a pint of lukewarm water and stir in enough flavor to make a stiff batter; add a small teaspoonful of salt and soda and table spoonful sugar, set this in a vessel of warm water and it will in a short while rise to twice its quantity, then it is ready to make up. This will mix up two and one-half sifters of flour, to which add a little salt and tablespoon of lard; make in loafs, set in warm place to rise and then bake. Potato Yeast Bread. Peel four or five potatoes, and slice, stir two table- spoonsful of meal with potatoes, and pour over one quart of boiling water. Prepare this at supper time, next morning d^ain from potatoes and stir in enough flour to make a stiff batter; add two teaspoons sugar, one of salt and one of soda; when rising is ready to make up let one pint of milk come to boil and pour 80 The Model HouseTceeper. all over two and one-half sifters of flour that has been rubbed into one teacup of lard. Ivnead well, lest rise. and bake. Light Rolls. Dissolve one-half cake of Magic Yeast into one pint of warm water; stir in enough flour to make a stifT batter, add a pinch of salt and little sugar. Let stand eight or ten hours, then mix up flour with about three- fourth teacup of lard to make as many rolls as de- sired ; use yeast rising,- and take lukewarm water ; rinse out vessels yeast was in with lukewarm' water un- til flour is sufficiently wet; make into small rolls and set in warm place to rise; then bake. Hoi Bread. Always cut hot bread with very hot bread knife. Royal Baking Powder. There is nothing more essential in all baking than to be sure you use the very best baking powder, for an inferior brand of this article will not only spoil the most painstaking efforts, but is very injurious to digestion and poisonous to the entire system. From my own personal experience I can safely say that Royal Baking Powder is always sure, safe, and healthful, and certain of best results, and I advise its use exclusive of all others. Breads. 81 Cream Muffins. Mix two teaspoons baking powder with one-half tea- spoon of salt; add to two cups of sifted flour, then sift again; beat yolks of two eggs and adid them to two and one-half cupsful of sweet milk, stir these into flour; beat the whites of the two eggs stiffly, one-third cup of butter added to flour mixture. Fill hot greased muffin rings one-half full and -bake in hot oven. Oat Meal Gems. 'Separate two eggs and beat yolks and add one-half pint of sweet milk, one and one-half of wheat flour, tablespoon of melted butter, one-half teaspoon salt, heaping teaspoon baking powder; beat thoroughly, add one-half pint of cooked oatmeal, then add the stiffly beaten whites of the eggs. Pour into hot greased oven muffin rings and bake twenty minutes. Plain Gems Are made same way except to omit rolled oats. Graham gems same recipe, useing one-half graham and one-half white flour. Brea\d Griddle Cakes. Soak two cupsful of stale bread erumbs in one quart of hot milk, add two tablespoons melted butter and beat to smooth batter, then add one-quarter teaspoon salt, two eggs beaten separately, add lightly to batter; 82 The Model Housel-eeper. bake in thin cakes on hot griddle, brown and turn ; serve hot. To Keep CracTcers Crisp. Keep in small lard bucket covered in warming closet and you will always, even in damp weather, find them crisp and dry. Wapes. Sift together two cups flour, one-half teaspoon salt, three teaspoons baking poyder ; add then one cup of rich sweet milk, yolks of two eggs, four tablespoons melted butter, and beat to a smooth hatter; then add stiffly beaten whites of two eggs. Bake in hot greased waffle irons, stack up and pour melted butter over each. Old-Fashioned Waffles. Sift about one pint flour with two tablespoons Royal Baking Powder, one small teaspoon salt; enough thick buttermilk with level teaspoon soda to make a rather thin batter. Pour this a little at time over flour, beat- ing all the time until smooth, heaping tablespoon lard, melted. before put into batter. Lastly stir in the well beaten yolks of two eggs beaten separately. Bake im- mediately in well greased waffle irons. Cream Waffles. One pint of sour cream, two eggs, one pint of flour, one tablespoonful oif coTnmeal, one teaspoonful of soda, half a teaspoonful of salt. Beat the eggs sepa- Breads. 83 rately, mix the cream with the beaten yolks, stir in tlie flour, cornmeal and salt; add the soda dissolved in a little sweet milk, and, last, the whites beaten to a stiiY froth. Wheat Flour Muffins. Can be made by same recipe by adding a little more flour and one more egg to batter. Sweet Potato Biscuit. This recipe is given by an old southern cook: Two eupsful of flour, one cupful of boiled and mashed sweet potatoes, one heaping tables-poonful of sugar, one heaping tablespoonful of butter, one level teaspoonful of salt, one-fourth teaspoonful of soda, and enough buttermilk to make a soft dough; roll and cut like biscuit; bake in quick oven. Soda Biscuit. One quart of flour, three-fourth teacup lard and butter mixed. Rub thoroughly into the flour which has been sifted with small teaspoon salt, two heaping teaspoons Royal Baking Powder stirred into enough but- termilk to make a very soft dough. Work barely enough to mix; roll out and bake quickly. Cream Biscuit. One quart of flour sifted twice with one level tea- spoon salt, three-quarter teaspoon soda; beat an egg and add to enough thick, rich sour cream to make 84 The Model Housekeeper. a very soft dough ; mix, roll out and bake as quickly as possible. Baking' roivder Biscuit. One quart flour, heaping table^poonful lard, one tea- spoon isalt, two heaping teasipoons E-oyal Baking Powdier ; mix flour, baking powder and salt and sift all three times. Eub lard well into flour and make soft with sweet milk; mix with spoon, pour out on biscuit board, well floured, and roll out as soft as can possibly be done and get in oven immediately. Serve at once.' Beaten Biscuit. One quart flour, one heaping and one level table- spoonful lard rubbed well into the flour; mix with equal parts sweet milk and water icy cold, one tea- spoon salt; mix just enough milk and water with flour until the dough just barely holds together; very dry, almost crumbly when put on board to beat. Run through kneader until smooth. If you have no kneader beat with flat iron bottom edge or an axe kept for* purpose; beat until perfectly smooth and the dough Degins to pop and blister. Eoll out about one-half inch thick, cut with rather small cutter, and stick in center three times with fork close together. Bake slowly; brown very slightly. Graham Biscuit. One quart flower, one teacup sugar, one teaspoonful soda, one heaping tablespoon butter; work sugar, but- Breads. 85 ter, and flour together until very flue, then add enough sour cream to make a soft dough; work very little, make with soft dough, cut into biscuit and bake. Golden Creum Toast. iCut slices of stale bread into diamond shape and toast to a pale brown. Take one pint rich milk, three tablespoonsful of butter, two of flour, and a dash of pepper; smooth butter and flour together and add milk gradually so as not to lump; cook until smooth, stir- ring, add the grated yolks of three hard boiled eggs, cut whites in rings and lay round platter; add grated yolks of eggs and pour over toast. Serve very hot. • Cream Toast. Heat a pint of milk to boiling, and add a piece of butter the size of an egg; stir tablespoonful of floui smoothly into a cup of rich cream, and adid some of the boiling milk to this; heat it gradually and prevent the flour from lumping; then stir into the boiling milk, and let it cook a few moments; salt to taste. After taking from the flre stir in a beaten egg', strain the mixture on to toast lightly buttered. Rusks, With Yeast. In one large coffee-cup of warm milk, dissolve half a cake of compressed yeast, or three tablespoonfuls of home-made yeast; to this add three well-beaten eggs, a small cup of sugar, and a teaspoon of salt; beat these together. Use flour enough to make smooth, light 86 The Model Hoiiseheeper. dough, let it stand until very light, then knead it into the form of biscuits; place them on buttered tins, and let them rise until they are almost up to the edge of the tins; pierce the top of each one, and bake in a quick oven. 'Glaze the tops of each with sugar and milk, or the white of an egg, before baking. Some add dried currants, well-washed and dried in the oven. Busies. Two cups of raised dough, one of sugar, half a cup of butter, two welPbeaten eggs, flour enough to make a stiff dough; set to rise, and when light mold into high biscuit, and let rise again; rub damp sugar and cinnamon over the top and place in the oven. Bake about twenty minutes. Ham Toast. Chop OT grind some lean ham fine, put into pan with two beaten eggs a lump of butter and a little! dry mustard and pepper. When well heated spread on well-buttered toast and serve hot. Southern Cornbread. Sift one quart of white cornmeal, one teaspoonful of salt. Beat three eggs until light and add one pint of sour milk, with one-half teaspoonful of soda. 'Stir in the meal and then add two tablespoonsful of hoi- lard and beat vigorously for three full minutes. Vow into hot, well-greased pan and bake quickly. Serve at once. Breads. 87 Corn or Brown Bread Cream Toast. Cut bread thin, slice corn cake and toast in hot oven. Make a cream by bringing milk to a boil (a double boiler is best) and thickening with flour which has been previously mixed with cold water. Thicken to about the consistency of heavy cream and salt to taste. Cooked about ten minutes, add a generous piece of but- ter and pour over toast one layer at a time. Biscuits sliced thin or loaf bread may be used in the same way. Corn Meal Muffins. One pint corn meal, one-half pint flour, one egg, one teaspoonful salt, the same of soda, and enough sour milk to make a stiff batter. Bake in muffin ring;?, gem pans or with the batter made thinner they are excellent for griddle cakes. Corn Cake. Beat two eggs in a teacup and fill with sweet cream ; one teacup sugar, one tablespoonful baking powder, one teaspoonful lemon or vanilla, one cup cornmeal, one cup flour. Add two tablespoonfuls of boiling water. 'Stir quickly; pour into shallow pans and bake quickly. For filling, grate half a cup of green corn, put on stove with a cup of sweet milk; when boiling stir in one egg, three spoonfuls of sugar, the same of flour, all wet to a cream with milk. Ornament this cake with whole grains of cooked corn or pop corn. 88 The Model Housekeeper. Virginia Corn Bread. Three cups of white cornmeal^ on cup of flour, one tablesp'oonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one tablespoon- ful of lard, three cups of milk and three eggs. Sift together the flour, cornmeal, sugar, salt and baking powder; rub in the lard cold, add the eggs well-beaten and then the milk. Mix into a moderately stiff batter ; pour it into well-greased, shallow baking pans (pie- tins are suitable). Bake from thirty to forty minutes. Mush Pan Bread. One pint milk cooked in a double boiler, with suffi- cient Indian cornmeal to make a thick mush. 'Cook one hour; add one tablespoon butter; stir, let cool; add three eggs, whites and yolks beaten separately, one cup flour, one-half teaspoon salt, one teaspoonful Eoyal iBaking Powder. Turn into a shallow greased pan, bake forty minutes in modierate oven. Mush Griddle Calces. One-half pint boiling water in pan on stove, stir in enough meal to make a soft mush free from lumps, a pinch of salt, let cook three minutes, stirring all the time; if too thick add hot water until rather soft, let cool awhile and pour in sweet milk according to quality wanted, a little salt and a tablespoonful or more of lard according to quantity, stir in meal until rather still, butter, have griddle well-greased and hot, put Breads. 89 on in cakes about size of bottom of glass and about one-quarter inch thick. Bake rather slow with nice brown crust. This is fine with Jersj butter and sweet milk. Kentucky Corndodgei's. Scald one-half pint meal with boiling water, then mix into a soft dough one quart of meal with cold water to which add little sweet milk to make brown nicely, a teaspoonful of salt, a tablespoon of melted butter or lard, make into dough stiff enough to be molded with the hands in little oval pones about two and one-half inches long, one arid one-half inches thick and two inches wide, and put in greased hot pan, pones touching. Bake in hot oven ; a nice brown crust. Serve very hot. Nice to serve with beans, cabbage, etc. My Own Everyday Corn Muffins. Scald one-quarter pint meal with very hot water, beat and stir until free from all lumps and put on fire and let boil up a minute, stirring constantly, add enough water until a light, soft mush, add a pinch of salt. Let cool a minute, add about one pint of sweet milk, a dash of salt, one teaspoonful of sugar (no more) enough meal into which two and one-half teaspoonfuls of Eoyal Baking Powder has been added to make a batter a little thicker than flour batter cakes, add to this yolk of one egg and whites of two; whites added just before putting in muffin rings; pour in one heaping table- spoonful of lard and hake in hot, well-greased muffin 90 The Model HouseTceeper. rings in Tiot oven. Serve at once. Then if mixed and baked properly should melt in your mouth. Can be mad'e with buttermilk instead of sweet by adding one-half teaspoon soda. Don't leave out baking powder. Baking Pan Bread. This same recipe can be put in baking pan from about one and one-half inch thick and cut in small blocks and is called Qgg bread. €orn Batter Cakes. Use same recipe as for muffins except use the but- termilk and soda and use two whole eggs and make batter just thin enough by adding a little more milk to run stiffly off spoon. Bake on hot greased griddle in little thin cakes and stack one on top of the other with a little melted butter poured on top each cake. Flannel Cakes. {With Yeast.) Heat a pint of sweet milk, and into it put two heaping tablespoonfuls of butter, let it melt, then add a pint of coM milk and the well-beaten yolks of four eggs — placing the whites in a cool place; also, a tea- spoonful of salt, fuor tablespoonfuls of home-made yeast, and sufficient flour to make a stiff batter; set it in a warm place to rise; let it stand three hours or over night; before baking add the beaten whites; bake like any other griddle-cakes. Be sure to make the batter stiff enoudi, for flour must not be added after it has Breads. 91 risen, unless it is allowed to rise again. These, half corn-meal and half wheat, are very nice. Pop-Overs. Two cups of flour, two cups of sweet milk, two eggs, one teaspoonful of butter, one teaspoonful of salt, bake in cups in a quick oven fifteen minutes. 'Serve hot with a sweet sauce. Remember in Flour Griddle Cakes. The batter must be thin, the cakes made small and not too thick — 'about a good one-eighth inch thick when baked — ibrowned, and neatly turned. The griddle must be merely rubbed with grease, not grease-soaked. This is highly important. Take a thick piece of salt pork on a fork, or a lump of suet in a piece of cheese-cloth, and rub lightly over the hot griddle and pour the bat- ter on immediately. Pancalces. One pint flour, six eggs, one saltspoon salt, one tea- spoon Royal Baking Powder, and milk to make a thin batter. Add the baking powder to the flour, beat the. whites and yolks of eggs separately; add the yolks, salt, two cups milk, then the whites and the flour alternately with milk, until the batter is of right consistency. Eun one teaspoon lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll pancake up like a sheet of paper, lay upon a hot dish, put in more lard, and fry another pancake. Keep hot 92 The Model Ho^tseheeper. over boiling water. Send one-half dozen to table at a time. Serve with sauce, jelly, or preserves. Buchwheat Calces. To one and one-half pints pure buckwheat flour (never use prepared self-raising flour) and one-fourth pint each wheat flour and Indian meal, three heaping teaspoons Eoyal Baking Powder, one teaspoonful salt, one tablespoon brown sugar or molasses. 'Sift well to- gether, in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder; when ready to bake add one pint water or sufficient to form smooth batter that will run in a stream (not too thin) ifrom pitcher; make griddle hot and cakes as large as a saucer. When surface is covered with air-holes it is time to turn cakes over; take off when sufficiently browned. Gem Pans. When filling gem pans with batter remember to leave one empty and fill with water. When this is done they will never scorch. Cornmeal Mush. Ptit on water according to quantity wanted, let come to boil, add salt to taste; take, say about one and one-half pints cornmeal, mix with enough cold salt water to make a medium thin batter, stir this grad- ually into the boiling water and let cook for one-half hour, stirring and beating most all the time, beating Breads. 93 makes it very light and w^hite, cook until the right consistency then add a little butter. Take up in hot dish and serve with rich sweet milk or plain with but- ter. Mold in pan or dish what is left over and slice in one-half inch slices and fry for breakfast. Meal slices and fry in hot fat until nice brown. Cornmeal Slappers. Pour one quart of scalding hot milk over one pint of corn meal, add two tablespoonfuls of butter or one and one-half of lard, stir until cool then add one-half teaspoon salt, one heaping teaspoon baking powder, drop one tablespoonful on hot greased griddles, when brown turn and brown other side. Serve with 'butter on hot plates. Brown Bread. Mix together three cups graham flour, one cup wheat flour, two teaspoons baking powder, one teaspoon salt; rub in one tablespoon butter or other shortening. Beat three eggs; add one cup milk and one tablespoon molasses; stir into dry mixture. lAdd more milk if needed to make a drop batter. Put into a greased loaf -pan, smooth with knife dipped in cold water. Bake about one hour in moderate oven. Boston Brown Bread. One-half pint flour, one pint Indian corn-meal, one- half pint rye flour, two potatoes, one teaspoon salt, one tablespoon brown sugar, two teaspoons baking powder. 94 The Model Housekeeper, one-half pint water. Sift flour, corn-meal, rye flour, sug-ar, salt, and baking bowder together thoroughl3^ Peel, wash and boil well two mealy potatoes, rub them through a sieve, diluting with water. When this is quite cold use it to mix flour, etc., into a batter. Pour into well-greased mold having a cooler. Place it in saucepan half full of boiling water, where the loaf will simmer one hour, without water getting into it. Rem'ove it then, take off cover, finish by baking in fairly hot oven about thirty minutes. Royal Sally Lnnns. Sift together one pint flour, one and one-half tea- spoons baking powder, one-half teaspoon salt. 'Stir in the beaten yolks of two eggs mixed with one-half cup milk and one-half cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well- greased muflinpans in a hot oven. RuslhS. One and one-half pints flour, one-half teaspoon salt, two tablespoons sugar, two teaspoons Eioyal Baking Powder, two tablespoons butter, three eggs, one tea- spoon each extract nutmeg and cinnamon, three-fourths pint milk. 'Sift together flour, salt, sugar, and powder ; rub in butter; add milk, beaten eggs and extracts. Mix into dough soft enough to handle ; flour the board, turn out dough, give it quick turn or twO' to com-> plete its smoothness. Roll under the hands into round balls size of a small egg; lay them on greased shallow Breads. 95 cake-pan, put very close together, sprinkle a little sugar over, bake in moderately he,ated o^^n about thirty minutes. Cheese Straws. This recipe is given by Marion Harland: One-half pound of flour, four ounces of butter, one egg, four ounces of strong cheese (grated), one gill of milk a pinch of red pepper, salt to taste. Plit the floui'' into a bowl, and chop the butter into it. Make a hol- low in the centre of the flour, and into this put the egg, well beaten up with the milk, grated cheese and seasoning. Mix well with the hands, keeping the in- gredients as cold as possible, and roll out into sheets about' one-eighth of an inch thick. iCut in strips and bake in a quick oven to a delicate brown. Graham Griddle Cakes. Mix together d^y two cups of Graham flour, one cup wheat flour, two heaping teaspoonfuls of baking- powder, and one teaspoonful of salt. Then add three eggs well-beaten, one tablespoon of lard or butter melted, and three cups of sweet milk. Cook immediately on a hot griddle. Cheese Biscuit. Ebll some puff paste out thin and sprinkle over it a dash of cayenne and dry grated cheese to cover it; double up the paste, roll it out again and cut it with a small round cake cutter, says a writer in What to 96 The Model Honsekeeper. Eiat. >Bnish over the biscuit with an egg, lay them on a floured tin and bake in a hot oven to very pale brown. Any stale bits of cheese may be pleasantly used in this way. Crusts. In making a crust of any kind do not melt the lard in the flour. Melting will injure the crust. Brewis. Break stale pieces of brown and white bread into smaller pieces, allowing one and one-half cupfuls of brown bread to one-half cupful of white bread. Butter a hot frying-pan, put in bread and cover with skim- milk or half each of milk and water. lOook until of the consistency of stiff mush and add butter and salt to taste. Raised Doughnuts. Boil and mash two medium sized potatoes, stir them into one pint boiling milk, add a little salt and three-fourths cup sugar. Allow to sit until lukewarm and then add two well-beaten eggs and one-half yeast cake dissolved in a little warm water. Let rise until light and then add one-'half cup butter and sufficient flour to mold. Let rise again in warm place for about four hours, and roll and cut about one-half inch thick. Let rise again and fry in hot lard. As soon as cool, roll in powdered sugar. Breads. 97 Parker House Rolls. Two cups scalded milk; three and one-half table- spoons butter; two tablespoons sugar; one and one-half teaspoons salt, two-thirds compressed yeast cake dis- solved in one-fourtih cup lukewarm water, flour. Mix together all the ingredients except the yeast cake and flour. Allow the first mixtures to become lukewarm, then add the dissolved yeast cake and three cups of flour, cover and set in a warm place to rise. Cut down and knead, adding enough flour ifor a stiff dough (.about two and one^half cups). Let rise again, then put the dough on a floured board and mix and roll out to one- third inch thickness. .Ciit with biscuit cutter. 'Cover one-half the top with melted butter, fold and press edges together. Ptit an inch apart in a greased pan. Cover and allow to rise. 'Bake as directed for rolls. Sweet French Rolls. Four tablespoons melted butter, one egg and the yolk of one egg, one cup of milk, one compressed yeast cake dissolved in one-fourth cup of water, four table- spoons sugar, one teaspoon salt, one-eighth teaspoon mace; flour. Scald the milk and cool to lukewarm; add dissolved yeast cake, and one and one-half cups of flour. Beat well and when light add the remaining ingredients, including the eggs well-beaten. Use enough more flour to knead. Allow to rise again and shape as desired. They can be rolled one-fourth thickness, cut in long, narrow strips, spread with butter. 98 The Model Househeeper. Never Failing Salt Rising Bread, Peel and cut in very thin slices a potato about the size of your fist, add to this two heaping tablespoonsful of meal, a heaping teaspoonful of sugar, level tea- spoon of salt; pour on this, stirring all the time one pint of boiling water and put in small stone jar or pitcher. Make this at noon and let stand any place in kitchen in summer till breakfast time next morning and then remove potatoes and add enough flour to make rather stiff batter; return to jar and put in vessel of warm water and let stand until it rises about one-half higher, then pour this into two and one-half patent lifters of flour to which has been added two level tablespoonsful of sugar, one level tablespoonful salt, one an done-half tablespoonfuls lard; if not sufficient 3^east add warm milk and water mixed to- jar and rinse and pour in sufficient amount to make a rather stiff dough, work about thirty minutes until smooth and put in pans to rise in warm place. Bake in mod- erate oven. This never fails. Vegetables* Hints on Cooking Vegetables. First — 'Have them fresh as possible. Summer j vegetables should be cooked on same day they are gathered. Second — iLook them over and wash well, cutting out all decayed or unripe parts. Third — ^Lay them, when peeled, in cold water for some time before | using. Fourth. — Always let water boil before putting ! them in, and continue to boil until done. ' I Turnips. — ^Should be peeled, and boiled from forty i minutes to an hour. Beets. — iBoil from one to two hours; then put in ■ cold water and slip skin off. j Spinach. — ^Boil twenty minutes. ; Parsnips. — *Boil from twenty to thirty minutes. Onions. — 'Best boiled in two or three waters, add- ing milk the last time. ! String Beans. — ^Should be boiled one and one-half I hours. I i Shell Beans. — ^Require an hour. i Green Corn. — ^Boil twenty or thirty minutes. Green Peas. — ^Should be boiled in little water as j possible; boil twenty minutes. ' Asparagus. — Same as peas; serve on toast with cream gravy. 99 100 The Model Houselceeper. Winter iSquash. — ^Cut in pieces and boil twenty to forty minutes in small quantity of water; when done, press water out, mash smoioth, season with butter, pep- ]>er, and salt. Cabbage. — 'Should be boiled from one to two hours in plenty of water,; salt while boiling. Asparagus on Toast. Have stalks of equal length, scrape lower ends; tie in small bunches with tape. 'Cook twenty to thirty minutes, according to size. Dip six or eight slices dry toast in asparagus liquor, lay on hot platter, place asparagus on them, and cover w4th a white or drawn butter sauce; in making sauce use asparagus liquor and water or milk in equal quantities. Baked Cabbage. Cabbages are cheap, and to make them palatable and eatable we should know of more ways of cooking than boiling. An exchange recommends the "baked" which is treated as follows : "Boil a firm ,white cab- bage for fifteen minutes in salted water; then change the water for more that is boiling and boil until tender. Drain and set aside until cool, then chop fine. Butter a baking-dish and lay in the chopped cabbage. Make a sauce in this way: Put a tablespoonful of butter in a pan; when it bubbles up well stir in one table- spoonful of flour; a;dd one-half pint of stock and one- half pint of water, both boiling. 'Stir until smooth; season to taste with pepper and salt, and mix well Vegetables. 101 with it four tablespoonfuls of grated cheese. Pour this over thecabbage; sprinkle rolled cracker over it; do it with lumps of butter and place in a quick oven for ten minutes. This is almost as good as the more aristo- cratic cauliflower when cooked in the same manner." Green Corn Fritters. Grate one pint of sweet corn, salt to taste and add one well-beaten egg, one teacup of flour and enough sweet milk to make a batter suitable to fry on a grid- dle. Green Corn Pudding. Take half a dozen ears of sweet corn. With a sharp-pointed knife split each row of kernels and scrape from the ear; mix with the pulp two well-beaten eggs, two tablespoonfuls of sugar, one tablespoonful of melted butter, one saltspoonful of salt, half a pint of sweet milk, and one dozen of crackers rolled fine. Mix well and bake one hour, or till done. This pudding can be made of canned corn, but is not so nice. If canned corn is used it must be) pressed through a fine colander. Salsify. "The Pattern €ook Book" gives the following direc- tions for stewing oyster-plant or salsify: Wash thei roots with cold water using a rough, cloth, place then.*' in a kettle with plenty of boiling, salted water, and boil slowly for an hour, when they will be nearly done. 102 The Model Hoixseheeper. Drain off the water; and when the roots are cool enough to handile, scrape off the dark skin. Cut them in slices, return to the kettle, add hot water, and sim- mer fifteen minutes. 'Drain again, nearly cover with milk, and thicken the milk to a cream with, a little flour that has been stirred to a paste with oold milk. Season to taste with butter, salt and pepper, and serve. To fry salsify, boil, scrape off the skin, slice, and fry like parsnips. Corn Peppers. Select firm, bell peppers, either green or red. Do not cut off the stems. Parboil them for fifteen or twenty minutes whole. Cut a slice out of the side of the pepper like a little window, remove all the seeds and the partitions found in the pepper. Have ready the following mixture : A dozen cars of corn grated, a talblespoon of butter melted, tahlespoon of cream, two beaten eggs, salt to tase. Fill each pepper with this mixture, tuck in the little slice or window, and bake in a quick oven. Boiled Corn. Fill an enamel or granite-iron pot with plenty of water to cover the amount of corn you intend to cook. Bring it to a boil, and have your corn husked, the ears broken in half if they are very long. Salt the water, drop the corn into it at boiling point, and boil briskly from five to eight minutes, if the corn is very young and tender — from eight to twelve if the kernels are Vegetables. 103 very large. Eemove with a large skimmer, drain, wrap in a napkin or corn doiley and serve immediately. Corn cooked in an iron pot is very apt to turn dark, and if allowed to stand in the water at the back of the stove it will become soggy and tasteless. Raw Callage. A nice way to prepare raw cabbage is as follows : Select a firm, good head, chop finely in a bowl what you think will be needed, and to every quart add one- half teacupful of thick, sweet-cream ; two tablespoonfuls of strong vinegar or lemon juice; one cupful of white sugar and mix thoroughly. Asparagus. Asparogus is often served as a separate course, cold, as a salad, with a French dressing, or it may equally be so served hot, with the ordinary cream sauce or the following, which is better: Melt two ounces of butter in a saucepan and sift into it level tablespoonful of flour, stirring all the time; add a gill of cold milk, salt and pepper; when the sauce is smooth and thick pour in a gill of cream and teaspoonful of Tarragon vinegar or lemon juice; mix well and add one-half ounce of grated Parmesan cheese. Serve hot at once. Pea Patties. Make a very rich pie crust, working the dough very little. Cut with biscuit cutter after rolling the dough out as for pies. Fit the circular pieces into patty pans 104 The Model Househeeper. and bake until lig in beaten &gg, dredge with bread or cracker crumbs and iry them in deep hot fat. Drain in a colander and' serve with garnish of parsley. Potato Ciones. — Prepare and season mashed pota- toes that have been beaten very light. ^Whfen oold enough, shape into small cones ; brush over with beaten egg yolk, arrange on a flat pan and brown in a quick oven. Potato Canapes. — ^Shape cold, mashed potatoes into round cakes bout one-fourth of an inch thick. Brush each with beaten yolk of egg and spread the top with minced chicken or veal; sprinkle lightly with salt and pepper, dot with butter and brown in a rither quick oven. Arrange on small, hot plates, for individual serving, and garnish with parsley. This niakes a particularly ac- ceptable luncheon dish. Baked Potatoes Creamed. Bake the potatoes and when done scoop out the in- side; beat up at once with scalded cream and a littl? 114 Potatoes. 115 melted butter. Heap on a plate, touch, lightly with th;; beaten yolk of an egg, brown in a quick oven and serve. Creamed Baked Potatoes. Peel a quart of potatoes, slice them and put in lay- ers in a baking dish with a half-pint of cream, season wiith salt, pepper, butter and nutmeg; bake in a quick oven and serve hot. To Boil Potatoes Successfully. •When the skin breaks, pour off the water and let tl'.em finish cooking in their own steam. Mrs. Knotts' Becipes — Potato Cakes. Add a well-beaten egg and a little grated nutmeg to two cups of cold mashed potatoes, work smooth and form into cakes. Brush over with white of an egg and brown in a quick oven. A breakfast or luncheon dish. Escalloped Potatoes. Pare and slice as thinly as possible some medium- sized potatoes. Butter the siides and bottom of an earth- en baking dish, spriiikle fine bread crumbs on the bot- tom, put in a layer of sliced potatoes, season with salt, pepper and bits of butter. Fill the dish to within a half inch of the top with alternate layers of crumbs and potatoes, seasoned as above. Over the top layer of crumbs, seasoned liberally with, butter, pour half milk and half cream till it rises at the top. Bake until the potatoes are soft and creamy. 116 The Model Housekeeper. Potato Pan Cakes. Peel and grate six large potatoes. Add three beaten eggs, one cup o.f water, salt and flour to make a batter. Fry in hot greased pan. Stuffed Potatoes. Cut a portion across from the top of hot, well-bake i! potatoes. Siooop out with a teaspoon all the interior, put into a hot bowl, add butter, hot milk and season- ing of salt and pepper, as directed for mashed potatoes. Refill the skins lightly piling up the mixture quite a Mttl-e above the opening in a fluffy mass. Brush the top lightly with butter and place back in the oven until well browned on top. Potato Cakes Are Very Delicious. Add well-sifted flour to left-over -mashed potatoes until firm enough to roll out. 'Cut into thin round or diamond or heart shaped cakes, and bake in a hot grid- dle until they are brown and crisp. French-Fried Potatoes. To the ordinary housewife perhaps this is the most difficult of all dishes to prepare. Cut the potatoes into any desired shape. Do not soak them in water. Put them — a few at a time — into a pan of moderately heat- ed fat; let them boil in the fat. Wlien the edges be- gin to turn a little brown lift, drain, throw them on soft brown paper and let them stand until cold. At Potatoes. 117 serving-time put a few at a time into the frying-basket, plunge them into hot fat (about 360 degrees Fahren- heit), dip them up and down once or twice until they are puffed and brown; dtain, dust with saH and serve at once. ■ Hashed Brown Potatoes. €hop cold boiled potatoes; season them with sal: and pepper. Cover the bottom of a shallow frying-pan with a little melted butter, put in a few potatoes t^ the depth of an inch, press them down and push the pan to the back of the stove where they will cook slowly for fifteen minutes; then with a limber knife fold them over as you would an omelet and turn them on to a heated platter. Hot Mill. Add hot milk to potatoes when mashing them keeps them from being soggy; also a little baking powder, and beat well will make them much lio^hter. Saratoga Chips. Peel the potatoes carefully, cut into very thin slices and keep in cold water over night, drain off the water and rub the potatoes between napkins or towels until thoroughly dry, then throw a handful at a time into a kettle or pan of very hot lard, stirring with a fork so that they may not adhere to the kettle or to each other. As soon as they become light brown and 118 The, Model l/Oiisdrcprr. crisp i-cinovc (|iiickly willi a skiinnicr and spi'inkli* will' fall, as they arc lakcii up. //i/omuiisc I 'old Iocs. (*iit cold' l)()il<'d j)()l,ai()cs iido ii'rci;iilar sliapcs and foi' one (piail of jvoiaiocs lake one lablcspoonrnl each of chopped' onions and' chopped, iiarsley with three lahle- sj)()on fills of butter. Fry the onion in hutler and when yellow add. the potatoes seasoned lo taste wiUi salt and peip])cr; stir w/ilh a I'oik carefully so as not to hi'cak tli(^ polatoes, and when hoi add llu^ parsley. Cook foi' about Iwo ininulcs loni;(M" and sci've hot in a hot dish. Fried roiaiocs. A nice way to fi'y pola|o<'s is lo dip Iheni in ei;<;' and then in bi'cad ci'Uiinbs; then fry until bi'own. ]*arlsi(iii fold Iocs. Vvv\ lari;-i>st potatoes and cut with a little rouiul cui- ter that can be pui'chascd at any kitchen furnishing' store for 25 ceids, called "h'reiich polaio cidter," cul as iinany liltlc rouiul balls as you can from each potato; coick 'b'alls in Ivoi'lini;" Sialt water, and sci've with ercani or while sauce. Boil the skeletons ami sei've in any way pi'id'eri'cd. Peppers (Uhf I'olalocs. Ivoil li-ish pHiitalocs and peel a.iid cut up in dice al)Out <'nc-haM' inch Sipuiic, then take i-cd oi- i;-i'ecn suect |)eppei-s after elcauiiii;' and snaking in salt walei- rotatoes. liy iind cut u|> in squares about size of potatoes; cut u[) four or five peppers and mix 'all thirough pota/toc"s and |K)ur over cream dressing, then cover ix)p with grated <-[i('cse and brown liglitly. 'I'his is a ve"t*y pretty disli. Smccl rotatoes. Sweet potatoes contain a goodly quantity of sugar ami some starch. In some sections of the country starch is developed to a greater degree than sugar; then the potatoes are mealy. But where they are rich in sugar they are just a little sticky — never quite dry. They must always be cooked in the skins. If they are to be browned in the oven l)oil them first, remove the skins, cut them into halves, put them into a baking- pan, pour over syrup, -or dust them with sugar, baste them with melted butter and brown slowly. Or they may be cut into thin slices, put into a baking-dish with a layer of sugar between each layer of potatoes; add a piece of butter, cover the dish and bake until trans- parent. Cold boiled sweet potatoes cut into slices and broiled are served under the name of '^grilled sweets." White or Sweet Potatoes, Fried Raw. reel and cut into thin slices and put in cold water; drain and put into a frying pan containing drippings or melted butter, or a mixture of both,; cover and cook for ten minutes, only stirring to prevent burning; cook tor ten minutes longer until lightly browned. 120 The Model Housekeeper. Pain Potate. Grate six sweet potatoes, put into cold water, enough to cover, let it stand for an hour, then drain off tlie water. Add one egg, three tablespoonfuls of sugar, one taJblespoonful of butter, one cup of fresh milk, cin- namon and allspice to taste; mix well and place in an oven to bake for an hour. Eat hot. Por meats, fried, etc., cut raw potatoeiS. in al- most an}^ shapes, long, thin pieces, cubes, curls, strings, all of which can be put in smoking hot fat, and fried a delicate brown; drained on brown paper and served at once. They are not crisp if allowed to stand. Peel old potiatoes and scrape new ones, always drop immediately in cold water as soon as peeled to prevent discoloration. Wilted potatoes are much improved if allowed to stand in very cold water for a while. Al- ways select for each cooking potatoes as near one size as possible, and if too large, cut to about one size, li is best whenever possible to boil with jackets on as the most nutritious part of the potato lies nearest the skin, and is thrown away when potato is peeled. Peel off .skins after boiling and they can be mashed or cooked most any way preferred. It is a splendid idea to study what vegetable goes best with meat served. For instance, nothing goes as well with fish a.s potatoes. Potato Puffs. Add yelks of two eggs to two cups of well seasoned Potatoes. 121 mashed potatoes; beat thoroughly until very light, add one-half teaspoon baking powder, beat whites and fold in lightly. Bake in greased (baking dish and serve hot or bake in gem pans until brown. Hashed Brown Potatoes. Chop potatoes with slaw chopper, season with little onion, pepper and salt; melt a tablespoonful of butter and one of drippings from bacon. Put in potatoes when fat is smoking hot, lay plate over potatoes and press down with flat iron close to skillet. It will browr. in little while in a solid cake; tuxn and brown other =ide. Serve at once hot as an omelet. Fried Potatoes. There are several ways of using potatoes in this way. Cold mashed potatoes left over can be made in little cakes dipped in flour and fried in hot grease or butter on both sides. You can parboil potatoes, balls cut witli Parisienne cutter, drop in hot fat and fry a delicate brown makes a pretty dish, or is also nice to use as garnish. (Troquetts ^amkins^ Chicken Croquetts. Boil chicken until very tender, cbop or grind meat, add one pint of cream, one-fourth pound of butter, one pint bread crumbs, two eggs, salt and pepper to taste. Make in shape of pear, roll in sifted crumbs and fry in deep hot fat; stick clove in small end o.f each. Any kind of cold meat can be ground and used ; in same way ■can use mashed seasoned potatoes instead of crumbs it' preferred. Chocolate Bamliins. Blend tqgether a tablespponful butter and two of flour, then add six tablcspoonfuls hot milk; stir until thick and smooth and stir into three eggs which have been lightly beaten, three tablespoonsful of sugar, add six tablespoonful of grated chocolate, and beat until cool. Fold in the beaten whites of two eggs and bake quickly in ramkin dishes. Set in a pan of boiling wa- ter; serve with whipped cream heaped on each dish. Prime Ramkins. 'Soak 'and stew one dozen prunes until tender, re- move stones and chop to smooth paste, beat whites oi four eggs until stiff; add five tablcspoonfuls of pow- 122 Croquetts Bamkins 123 dered sugar, stir quickly and lightly until well blended, then pour in buttered ramkin dishes and cook one- half hour. AVlien cold add a large spoonful whipped cream to each ramkin and serve. Cheese RamTcins. Mix one-half cup of grated cheese, one tablespoon- ful flour, one-half saltspoon salt, and little cayenne pepper, add the well-beaten whites of three eggs and a little cream. Bake in ramkin dishes light brown. Salted Almonds. Blanch the almonds, wipe dr}^, place in frying bas- ket, then into hot lard and butter, mixed heated to boiling point; remove from fat when nicely browned, sprinkle salt over them at once and let drain. Peanuts or any other nut can be cooked in same way. Chili Concarni. 'One can tomatoes, one stalk celery, four red pep- pers, three onions, one lemon without juice, one table- spoon whole cloves, one tablespoon whole spice, two quarts water. Boil hard for one and one-half hours. Strain through colander; put on at same time one pound hamburg steak in little water, boil for one hour, add to this one can kidney beans, add these to tomatoes, then add one tablespoon chili powder and serve hot. Banana Croquetts. Eemove skins and threads and trim pulp of each 124 The Model Housekeeper. to a long 'croquette, roll in an egg beaten with a tea- spoon of cold water and then in bread crnmbs seasoned with salt and pepper. Fry one-half minnte in hot fat, drain on soft paper. Cheese Balls. A pretty way to serve cheese balls, especially cot- tage cheese; select nice nasturtion leaves, wash and let remain in water for one hour, then place three or four on a S'aucer, stems toward center; make your balls small, and season with red pepper and a few mashed nuts, and put one ball in center of each leaf. Lay one delicate bloom on side of plate. Parsley Leaves. Leaves of parsley eaten with vinegar will entirely destroy an onion breath. "pickles anb (Tatsups. Should never be put in such vessels of tin, copper or brass, as the action of the acid on these metals often causes poisoning. 'G,ra,nitew.are or porcelain is best lor these purposes. Vinegar should never be boiled but a very few minutes as it reduces its strength. Always use in pickles the best cider op fruit vinegars. Alum in very small quantities makes pickles firm and crisp. A piece of horseradish put in pickles will make them keep sound much longer, especially tomatoes. Ornamental Pickles. Boil fresh eggs one-half hour, drop in cold w.ater a while, then peel; boil red beets until tender, cut in any funny shape desired, cover them with vinegar made a little sweet and spiced, then drop the whole eggs into pickle jar. Be sure all is covered with vinegar. Serve on bed of green lettuce, celery tops or cress. Grape Catsup. ■G-rape catsup is considered by many superior to tomato catsup. To make it the following ingredients are necessary: Five pounds of grapes, one pound of su,gar, one pint of vinegar, one tablespoonful of pep- per, one-half tablespoonful of salt, one" teaspoonful of 125 126 The Model Houselxeper. allspice, cloves, cinnamon; cover the grapes with water, cook ten minutes, then rub through a sieve so as to re- move the skin and seeds. x\d'd the ingredients and boil twenty minutes, or until a little thicker than cream, and bottle. Green grape jelly is one of the most delicious condi- ments to serve with game. To make it, wash one gal- lon of green grapes. Cover with water and cook till you can mash theim ; pour into a jelly bag and strain. To each pint of juice add one ])int of granuliated sugar; boil ten minutes, very fast, and it is ready to pour into glasses. Piclxles Without Brine. Pick and wash your cucumbers, put them into glass cans, put in one or two small pepper pods, fill the can with good cider vinegar, seal tight, put in a cool place and they wdll always be ready for the table. Fine Mint Yinegar. Put in a wide-mouth bottle enough fresh mint leaves to fill loo-sely, then fill bottle with good vinegar. After it has been closely stopped for two or three weeks pour off clear into another bottle, keep well corked and serve with lamb. Chili Sauce. Eight quarts tomatoes, three cups of peppers, two cups of onions, three cups of sugar, one cup of salt, one and a half quarts of vinegar, three teaspoonfuls of Pickles and Catsups. 127 cloves; same quantity of cinnamon, two teaspoonfiils o.aeh of ginger and nutmeg; boil three hours; chop to- matoes, popper?, and onions very fine; bottle up and seal Pickled Plums. To seven pounds plums, four poundls sugar, two ounces stick cinnamon, two ounces cloves, one quart vinegar, add a little mace; put in the jar first a layer of plums, then a layer of spices alternately; scald the vinegar and sugar together, pour it over the plums; re- peat three times for plums (only once for cut apples and pears), the fourth time scald all together, put them into glass jars and they are ready for use. Spiced Plums. Make a syrup, allowing one pound of sugar to one of plums, and to every three pounds of sugar a scant pint of vinegar. Allow one ounce each of ground cin- namon, cloves, mace, and allspice to a peck of plums. Prick the plums. Add the spices to the syrup, and pour, boiling, over the plums. Let these stand three d.ays; then skim them out, and boil down the syrup until it is quite thick, and pour hot over the plums in the jar in which they are to be kept. Cover closely. Peaches, Pears, and Sweet Apples. For six pounds of fruit use three of sugar, about five dozen cloves, and a pint of vinegar. Into each ap- 128 The Model Housekeeper. pie, pear, or peach, stick two cloves. Have tlie syrup hot, and cook until tender. Tomato Catsup. Take one gallon of skinned tomatoes, four table- spoonfuls of salt, four ditto of whole black pepper, half a spoonful of allspice, eight pods of red pepper, and three spoonfuls of mustard, boil them together for one hour, then strain it through a sieve or coarse cloth. Lady Soffle Piclvies. Three dozen medium-sized green cucumbers, sliced thin; one pound of seeded raisins, one teaspoonful of whole allspice; one ounce of stick cinnamon, one grat- ed nutmeg. Put all the ingredients into a porcelain- lined kettle and cover with cider vinegar. Boil half an hour. 'Wlien the pickle is cold add one-half ounce of celery seed. Ptit into small jars and keep, tightly ■closed. It is not necessary tx)' seal the tops. To Pickle Onions. Peel the onions until they are white, scald them in strong salt anid water, then take them up with a skim- mer; make vinegar enough to cover them, boiling hot; stew over the onions whole pepper arid w'hite mustard seed, pour the vinegar over to cover them; when cold, put them in wide-mouthed bottles, and cork them .close. A tablespoonful of sweet oil may be put in the bottles before the cork. The best sort of onions for pickling are the small white buttons. Pichles and Catsups. 129 PicMed Cauliflowers. Two cauliflowers, cut up; one pint of small onions, three medium-sized peppers. Dissolve half a pint of sa]t in watei- enough to cover the vegetables, and kt them stand over night. In tlie morning drain them. Heat two quarts of vinegar with four tablespoonfuls of mustard, until it boils. Add the vegetables, and boil for about fifteen minutes, or until a fork can be thrusi tihrough the cauliflower. Tomato Catsup. For one gallon strained tomatoes put four tablespoons salt, three tablespoons black pepper, three tablespoons mustard, one-half tablespoon cloves, one-half tablespoon allspice, one tablespoon red pepper, three garlic, one pint of vinegar. Boil untiP of the required thickness ; put the dark spices and garlic into a cloth to pro- vent the catsup from being dark. Tomato Sauce. To two gallons strained tomatoes add one dozen onions, eight green peppers, chopped fine with the onions, add after the juice has been boiled down some- what; ten tablespoons brown sugar, the same of salt, six large cupfuls white vinegar, or eight of other vinegar. Boil all together one hour. Bottle and seal. Spanish Pickles. One peck green tomatoes, one dozen onions. Slice, 130 The Model Housel-eeper. sprinkle with salt and let stand over night and strain off tlie juice. Allow one pound sugar^ one^quarter pound whole white mustard seed, one ounce ground black pepper, one ounce ginger and one of cinnamon- Mix dry. Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then tomatoes and so on until all are used. iCo'ver with vinegar and let boil two hourst' after which pack in small jars and set in cellar. Green Cucumber Pickles. Select one peck of small fresh cucumbers of uniform size. Wash in cold water. Place in crock and add one cup salt with cold water to cover. Let stand twenty- four hours. Drain from brine and scald cucumbers in a weak vinegar. Drain and pack either in crocks or Mason jars. Boil together the following: One gallon oif vinegar, one cup brown sugar, one tablespoon powdfered alum, two tablespoons peppercorns, two tablespoons allspice, one tablespoon cloves, one ounce cinnjamon. Pour this over the cucumbers and seal. Chow-Chom. One peck of green tomatoes, half peck string beans, quarter peck small white onions, quarter pint green and red peppers mixed, two large heads cabbage, four table- spoons white mustard seed, two of white or black cloves, two of celery seed, two of allspice, one small box yel- low mustard, pound brown sugar, one ounce of tur- Picldes and Catsups. 131 meric; slice tihe tomatoes and let stand over night in brine that will will bear an o-gg ; then squeeze out brine, chop cabbage, onions and beans; chop tomatoes separ- ately, mix with the spices, put in all porcelain kettle, cover with vinegar and boil three hours. Bipe Tomato Pickles . To seven pounds of ripe tomatoes add three pounds sugar, one quart vinegar; boil them together fifteen minutes, skim out the tomatoes and boil the syrup a few minutes longer. Spice to suit the taste with cloves and dnnamon. Pickle Hash. Pickle hash; is something every housekeeper should have in her eellar. It requires many ingredients, but it is a delicious relish. The ingi^edients necessary tare one-half a medium-sized head of cabbage, four large heads of celery, four tablespoonfuls of grated horse- radish, six large green tomatoes, two small iSpanish onions, two cucumbers, one red and one green pepper and some best cider vinegar. iChop all and mix to- gether. Put a layer two inches deep in a crock and sprinkle with one tablespoon of salt then put in another layer of vegetables and salt, and so on until all are used Let stand twenty-four hours, ©rain. Press out all the liquid. Cover with boiling water. Let stand ten minutes and then press out all moisture. Brinig the vinegar to a boil.. To every quart O'f vinegar adid one-fourth of a teaspoonful of powdered alum and dis- 132 The Model Housekeeper. solve. I'uIj ibo vegetaiblos in the jar two inches dieep ; sprinkle with mustard seed, bhick pepi)cr and lior&o- radlish. I^'ili the jiar almost to the top with alternate layers of vegetiaibles and spices. I'oiu' over this the boiling vinegar. Ix't it eover tin' pickle wel'l. Cover tii;llitlv and let ii sland for a. few days befoi'e iisini!;. Sweet Pickles. Peel the fruit — ^peaches or pears — weigh them, and to every pound of fruit allow a half pound of sugar. Place the fruit and s'ugar in alternate layers in a preserving kettle, bring slowly to the boil, and for six pounds of fruit allow a pint Otf vinegar, spiced with a tables'poonful each of ground mace, cinniamon and ■cloves, each of these s-picee being tied into a small niusliii bag. P'our the vinegar O'ver the fruit and boil five min- utes. At the end of this time remove the fruit, spread it on platters and boil the syrup until thick, titien pack the fiiiit into glass jars, fill to overflowing with the syrup, from which the spice bags have been removed, and seal. Dill Pickles. Make a brine that is so strong that an egg wi'll float on its surface, then add half as much more clear water as you have brine. Wash cucumbers in very eold water and put in stone crock in layers, putting on each Pickles ound Catsups. 133 layer one of grape leaves and one of dill, the leaves and stems. When the crock is full pour in the brine, covering the contents with it. Cover with cloth before putting vlie top on the crock. Remove the cloth each week and wash it well, then replaced Put Up Dill Pickles. 'J'o put up dill pickles, select smooth cucumbers of medium size; wash tJiem thoroughly in cold water, and pack them in a cask, placing first a layer of dill (aro- matic seeds well known to 'Germian co'oks) and vine leaves, then a layer of cucumbers, and sO' on until the desired quantity has been obtained. Then tightly close the barrel, making a brine of nine quarts of water to one of salt and pouring enougih through the bungh'ole to well cover the cucumbers. After two or three days drain the brine from the cucumbers, boil again, and after it hag cooled pour it over the cucumbers. The bunghole in the top of the barrel is left open until the cucumbers begin to ferment, after which it is closed with a stopper. To obtain a good result, the cucum- bers sliould be kept well under the brine. Wlien the barrd is open a stone should be placed on the pickles to keep them d(own. Sala65, San6wicl)es, Mla^onitalse* Mayonnaise No. 1. Two well-beaten eggs, mix well together four table- spoonfuls of vinegar and butter size small hen egg. Have vinegar hot but not boiling. One teaspoon salt, one of mustard and two 'of sugar and if not strong enough add a little more vinegar. After these are well mixed put in eggs and beat again, then cook until thick, stirring all the while; when cold adid one-half pint of rich whipped cream. Keep ice cold. Mayonnaise For Slam, No. 2. To each yolk of egg add three tablespoons thick cream, one tablespoonful each of vinegar, mustard and sugar. 'Salt and pepper to taste. Cook until thick, stirring all the while, add small lump butter. Mayonnaise No. 3. Two eggs, three tablespoons olive oil, one tablespoon lemon juice, one teaspoonful each of salt, pepper and mustard, one-quarter teaspoon white pepper, string with cayenne i>epper, separate yolks from whites, another person should pour in oil, a few drops at a time, while the yolks are being beaten. The oil must be well beaten into yolks hefore the other ingredients are ad- 134 Salads, Sandwiches, Mayannoise. 135 ded. Then aidd salt, nius'tard, pepper anid lemon juice last. Just before ready to serve stir in the well-beaten whites. Chicken Salad. Boil slowly one large chicken until tender. Let cool; remove from bones andi cut not too finely with scissors, leaving out the skins. Put o'ue measure of cut up crisp celery to two measures of chicken; boil four QggB and cut up in rather small pieces about one medium-sized cucumber pickle, one cup of pecans; ponr over all a good mayonnaise dressing and stir very lightly with a large meat fork. Cheese and Mustard Sandwiches. Cream some butter, adding to every tablespoonful two tablespoonful s grated cheese seasoned lightly with paprika and made mustard. Mix thoroughly and spread. Grated American or Swiss cheese mixed to a paste with salad dressing makes an excellent filling, a^ also cottage cheese mixed with parsley or cress and seasoned with paprika. Other good combinations with cottage or cream cheese are cream cheese and olives, green or black, chopped fine ; cream cheese and chopped nuts, with or without mayonnaise ; cheese and chopped dates or figs; dheese and chopped spinach moistened with lemon juice and mayo'nnaise ; cheese with the yolks of hard-boiled eggs put through a ricer; cheese and sliced cucumber ; cheese and preserved ginger, chopped ; cheese, current jelly and nuts. 136 The Model Housekeeper. Waldorf Salad. This salaicl is a very simple one, and has become so popular merely through its name and use at the Wal- dorf, in New YoTk. It is composed of equal quanti- ties of celery and chopped, raw, sour apples, dressed with mayonnaise dressing. At that hotel it is seldo'm served as a course, being pieferred with game, and is in reality what is called a game salad. It is a favoirite custom, more often aidopteid at ^^staig dinners" than elsewheire, to serve the salad with the game instead of as a separate course. Mayonnaise of String Beans. Trim a pint of very young, tender beans, put them in a saucepan, cover with boiling salt water and cook until tender; drain, throw in ice-water until very cold, dry on a soft towel, cut in pieces, arrange on a salad- dish, co^^Awith mayonnaise dressing, let stand on ice one hoiui^and serve. Love Sandwiches. C'ut fresh bread into thin hearts with a shaped sand- wich cutter; spread sparingly with excellent butter, then with chopped dates, figs and new walnuts care- fully shelled; press the pieces neatly together and care- fully arrange them about green foliage, on a lace paper napkin or linen doily; garnish with pim-olas or olives. Salads, Sandwiches, Mayonnaise. 137 Pimento Sandwich. Use one can of pimento chopped coarse and eight eggs boiled twenty minutes. Let 'the eggis get perfectly cold. Then chop quite fine and salt plentifully. There should be twice as much o-f the egg as pimento. Put together and moisten with salad dressing made with very little sugar. Cut the bread thin, butter one side of it, and spread the mixture on the other half. This amount will m^ake aboMake cups of small blanched leaves of lettuce, fill with salad, garnish with imiayonniaise, capers, and lobster coral. Keep on ice until served. Salmon Salad. Eemove bones and skin from can salmon. Drain off liquid. 'Mix with French dressing or thin .mayonnaise : set aside for a while. Finish same as lobster salad. Other fish salads imiay be prepared in same manner. Tomato Salad. Pare with sharp knife. Slice and lay in salad-bowl. Make dressin^g as 'follows: Work up saltspoon each of Salads, Sandwiclies, Mayonnaise. 145 salt, .pepper, anid fresh made miisttard witih two table- spoons of saliad oil, adding only a few drqps at a time, and, . wlhen thorou^hl}- mixedl, whip in witjh an egg, beaten, four tablespoons vinagar; toas mp with fork. Cucumber and Onion Salad. Pare cucumbers and lay in ice-water one hour; do sa-me with onions in another bowl. Then silice them in iproportion of one onion to three large cucumbers; ar- range in salad-bowl, and season with vinegar, pepper 'and salt. Potato Salad. Miake one-half amount of boiled dressin^g given; when cold, thin with vinegar or lemon juice, anid add two tablespoons onion juice. Poiir over diced boiled potatoes while hot. When cold serve with watercress or field salad, garnishing with diced pickled beets and sliced hard boiled egg. Potato and Egg Salad. Hard boil three eggs thirty minutes; shell ^and cut fine with silver knife. Boil three or four potatoes. Dice while ihot, mix with cut egigs and add French dress- ing. Let stand till cold. Serve on bed of watercress with more French dressing or boiled idressing thinned with vinegar. 146 The Model Househeeper. Fruit Salad. Make a nice gelatine or use somie of the prepared jellies, a pretty coloa^ and get a small can of block pineapple; cut up oranges in blocks about same size. A few Malager grapes, a teacup one-half full of pe- cans. Mix all together and stir into gelatine before it begins to congeal, and when congealed sprinkle over top some fresh grated cocoanut and dot with .a few red and green cherries. This makes a beautiful dish. You can make a salad with any kind of fruit and use mayonnaise dressing if prefered. If you prefer you can arrnge this jelly in dainty thin individual glasses with stem. Arrange each one just as you would in the bowl before the jelly congeals. Mlacaroni, 5\lce, £tc. Macaroni out of ignorance as to its value as a food is only occasionally u&ed by Americans when it really should appear upon the tahle three or four times a week and growing children encouraged to eat it in- stead of so much meat. It is much cheaper and the full value units of beekstoak bring 949 while in one pound of macaroni there are 1,665 full value units. It is extremely nourishing and very economical. Baked Macaroni. Put a layer of macaroni that has been slowly bodied in salt water until tender in a buttered pan and sprinkle with one-third teacup of grated cheese, repeat until pan is full and pour over this until pan is about full rich milk in which has been added a small lump of butter and a sprinkle of salt and pepper; cover top with buttered bread crumhs and bake until brown. Lucai/n Eggs. Make two cupsful of milk or cream dtessdng. Make of rich milk or cream, flour, butter, pepper and salt and cook until about as thick as batter bread, adid to this three-quarter cups of grated cheese and add to this five hard boiled eggs cut lengthwise. Boil a little macaroni, cut up in inch lengths. Mix this with eggs 147 148 The Model Ilouseleeper. and pour over dressing covered with buttered l)read crumbs and brown. This is extremely ricli. Oysters and Macaroni. x\n excellent way to make use of one pint of oysters. If you have never served oysters and maicaroni together try it. It is such a tempting hot dish. Make same as recipe above. Use oysters instead of eggs. Macaroni. Boil one-fourth packaige of macaroni broken up in two and one-half inch pieces in a little salt water until tender, dirain off water, put layer in baking dish, cover with grated cheese, continue these layers until dish is full. Make mixture of following, and pour over whole and bake light brown : One egg, one-half cup cream, one tablespoon floulr, one 'tiablespoon. butter, salt and pepper to taste, add about one-half cup of sweet milk. Rice. Always wash your rice in several waters and let it stand in warm water for one-half hour and then rinse off in cold water again before cooking. This swells the grains and takes out some of the starchy substance that makes it gummy and causes each grain to stand out which is very necessary for a pretty as well as whole- some dish of rice. Macaroni, Eke, Etc. 149 Eice in Milk. Eice co'oked' in milk is very nutritious and sliould be cooked in double boikr; a little salt added when about half done and a lump of butter stirred in be- fore taking up. D'o not stir or mash grain ; cook dry and take up in dainty hot individual dishes. Pile up lightly with small dots of yellow butter on top and if you like a little d.ash here and there of pink sugar. Makes a pretty dish. Rice Balls. Two cups of chopped rice add one cup of any kind of chopped nuts; peanuts are very nice. Two table- Bpoonsful grated c'heese^ with salt to' taste, adid a beaten egg to form into balls. Fry a golden brown in deep fat and garnish with cress or let'tuce. To Cook and Fry Hominy. Wash in several waters and let soak like rice. Put on in boiling water about one quart of hominy and cook several hours, adding water as it boils down; put on small plate in bottom O'f pot in which it is cooked to prevent sticking. When about done cooked low add about one tablespoonful of flour to pint of hominy. Cook until flour is done. Be careful not to let stick. When done put in pan to mold and when cold and conjealed cut in blocks four inches long and two in- ches wide. Roll each piece first in meal and then in eggs dilute with one-third milk then in bread crumbs 150 TJie Model Housekeeper. brown nicely in hot fat. A delightful breakfast dish Roch Cream. Boil a teacupful of rice till quite so'ft in new milk, sweeten with powdered white sugar and pile it looselj' upon a dish. Lay all over bits of jelley. Beat the whites of three eggs to a stiff froth, add ^a little sugar; flour with what you think best and sweeten to taste, add to this a little rich cream whipped very light, dropping ' it in spoonfuls over the rice giving it the appearance of rich snow. Macaroni, with Parmesan Cheese. Boil half a pound of macaroni until soft in salted water. Drain and lay in layers in a baking dish. 'Oover with two ounces o-f butter cut into small pieces, and two ouncea of grated Parmesan cheese. Bake in a slow oven until -a light yellow. Oatmeal — Rice. 'Cold boiled oatmeal or rice beaten up with an ^gg or two and fried in hot lard is a nice breakfast dish. Of all substances found in the animal organism albumen is the one most directly eoncernedi with the phenomena of growth and development. Its value as a food is beyond compare and not at all sufficiently ap- preciated. The white of the raw egg is the most avail- able -form in which we can find albumen and should be used whenever possiible in the preparation of most foods for children. Albumen is one of the most easily digested substances and is rapidly taken up by the muscle cells. It is also a valuable food for adults. Frying Eggs. When frying eggs cover the skillet or they will be tough. This also saves burning as when covered they cook white all over the top and look nicer. Eggs ^Yitll Cheese. Six eggs, one-half cupful of rich milk, three table- spoonfuls fine chopped cheese, one and one-half table- spoonful butter, one and one-half tablespoonful flour, three-quarter teaspoon salt, one-half teaspoon pepper, a dash of cayenne. 'Boil eggs for twenty minutes. Peel and remove a thin slice from each end. 'Cut half into crotsswise, stand upright in pan icontaining a little hot wader. Cover 'and put where they will keep warm until ready to serve. Mix butter and flour well to- 151 152 The Model Househeeper. gether, stir this into the milk until smooth. Stir con- stantly o\^r the fire until boiling, add- rest of ingred- ients and continue stirring until cheese melts. Poui- the sauce on hot platter and stand egigs in it and serve very hot. Plain Omelet. Break into a shallow ]x)wl as many eggs as wanted; add one-quarter tea&poonful salt to every four eggs. Beat until light and foamy; add a tahlespoonful milk to four eggs, melt tablespoonful butter in omelet pan, into this four eggs, set it w^here it will cook quickly but not burn. Break with a fork in several places to allow tlie uncooked portion to run do^ATi, anid gently shake the pan back and forth. When creamy throughout sprinkle A\-ith pepper and fold half over the other. Let stand in stove for a minute and turn into hot plate. Soft Boiled Egg. Cover with boiling water and set on back of stove for six minutes. Takes twenty minutes for hard boiled To Fry Eggs. Put about a tablespoon of lard and butter mixed, let heat to a medium steady heat. Break in only one egg at a time and cook with top on prevents from being tough and looks much nicer. If prefered cooked brown on both sides, have skiillet a little hotter, turn and cook Eggs. 153 thoroughly. Nice sexved with ham or bacon cooked in this way. If served this way cook meat first, keep warm on platter then put an egg on each slice of meat and dress with curled lettuce. Dressed Eggs. Cut hard boiled eggs in halves lengthwise and re- move yolks, masih and season with vinegar, mustard, salt anid pepper. Press in shape and fill cavities in whites. Serve in a bed of curled lettuce. Egg Cocktails. These are delicious appetite sharpeners. For each person a teaspoonful lemon juice, two drops tabasco sauce, one-half teaspoon grated horseradish, on teaspoon- ful tomato catsup, a little salt. Mix together; add one eg(g beaten to a foam. To Prepare Eggs For Delicate People. Put eggis in boiling water which you have just re- moved from fire or set on back of stove where just warm ; cover tightly and wrap pan with a heavy cloth, let btand ten or twelve minute®. The eggs will be of a custard like consistency. Serve on warm but not too hot plate. Buttered or Rumbled Eggs. Break three eggs into a small stewpan; add a table- spoonful of milk and an ounce of fresh butter, a salt- spoonful of salt and a little pepper. Set the stewpan 154 The Model Houselceeper. over a moderate fire and stir the eggs with a spoon, being careful to keep eveTy particle in motion until it is set. Have ready a crisp piece of toast, pooir the eggs upon it and serve immediately. This mode of dressing eggs secures that the white and the yolk shall 'be perfectly mixed. Poached Eggs on Toast. Select .a shallow pan, fill neairly full of boiling water, add to each pint of water one teaspoonful each of ©alt and vinegar a.nd place where the water will simmer gent^ ly. Break an Q^g sepairately into a cup and slip gently from the cup into the water. Continue putting in eggs until you have the required number or there are enooigh in the pan. Dip the water over them with a spoon, and when the white is set and firm and a film has formed over the yolk, remove each carefully with a perforated cake turner. Carefully slide each egg on a piece of buttered toast, season with salt and pepper and serve at once. The vinegar or lemon juice is added to the water to aid in giving firmness to the o^gg. Poached egg^ are difficult to handle when not cooked too hard, and to be good there must be no delay betweem the cooking and the serving. Cwried Eggs. These are delicious appetizers for a light supper. Bodl the eggs hard', chill them in cold water, a.nd cut, in lengthwise halves. Take out the yolks and mix with a little cream, salt, pepper and curry powder to taste. Eggs. 155 blending all together in a soft paste. Stuff the whites with this, sprinkle tops with a thick coating of finely powdered toast crumbs, top each egg with a nut of but- ter, and bak€ for ten minutes. Tomatoes and Eggs. This makes a delicioug luncheon dish. Cook six eggs until they are very hard boiled. Peel them and keep warm as possible. Make a sauce as follows: A tablespoon of butter, and a tablespoon of flour, mixed with one cup of tomatoes. Add to this one green pepper minced very fine, one tablespoon parsley ehop- j>ed very fine and salt to taste. Have ready six slices of toast. Wheat bread is delicious for this toast if you 'have it — if not the white will answer. Toast the bread a golden brown, and butter. On each piece of toast put one hard boiled egg, and pour the sauce over it. Soft Eggs. To boil eggs so that the whites will not be hard- ened into a lathery, indigestible consistency, pour boil- ing water on them, and set the dish on the back of the stove for about ten minutes. You probably won't hit it Just right every time if you prefer them soft boiled — they are really not boiled at all — but when you do they are vastly ' more palatable and easily digested than when cooked bv the three-minute rule. 15G The Model Housekeeper. To Tell Good Eggs. To tell good eggs put them in water — if the large ends turn up they are not fresh. This is an infallible rule to distinguish a good Q^g from a bad one. Poached Eggs. Break into pan of boiling salt wter 'one egg at a time and lift out with a perforated dipper. Serve in hot dish with butter poured over^ dash 'of salt and pep- per. Scrambled Eggs. Break eggs in dish, salt and pepper, tablespoon but- ter, one of lard in skillet, pour in eggs, stir briskly until creamy. 'Serve immediately. Hard Boiled Eggs. Peel hard boiled eggs and sprinkle with salt and pepper. M'ake a cream sauce and drop eggs in hot and whole. Serve in individual plates with lemou crescents. A nice breakfast dish it to chop up eggs in smiall pieces, moisten with a rich white sauce and spread on buttered toast. In making, any dish where only whites of eggs ai'c used, d'rop the yolks as you break them into a pan of bailing salt water, set on back of sto've until cooked hard. They are nice to slice in soups or cut up over slaws or salads or if Wianted for future use drop them in a vessel of cold water and put in a cool place or in refrigerator and they will keep fresh for a week or more by changing the water occasionally. 43le5, jpu66lR35, Use in winter in making pas>try, roll on a cold Iward and handle as little as possible. 'Wlien crust is made it would improve it to let stand in refrigerator for three-quarter hour 'or in cold place in winter. A great improvement is to put ab€ut a teaspoonful of baking powder to each quart of flour and allso bru^h the paste over every time it is rolled out with the white of egg and adding little bits of butter. This causes it to rise in flakes. If you can hold your hand in oven while you can count twenty, it is about the right tem- perature and should be kept at this temperature as long as pastrv^ is in stove. This will bake it a light brown and keep it flaky looking. I/f you allow the heat to abate the inner crust will be clam.my. Pie crust will keep fresh for a week and the last be better than the first if you put in a closely covered dish and set in the chest in sumaner or cool place iu winter and you ican have your fresh pie often without much trouble. It is well in most pies to bake the under crust first and! have fillings as cool as posisible else the hottom. crust will be soggy. Fine Puff Paste. Into one quart of sifted flour mix two teaspoonfuls 157 158 The Model Eouse'keeper. of baking powder andi one teaspoon of salt, one tea- • cup each of butter and lard very cold, rub lard into flour until smooth then put in just eno'ugh ice water, say one-half cupful containing the beaten white of an egg to mix a diy Halve dough. Eoll out into a thin sheet, spread with one-quarter of the butter, sprinkled over with little flour, then roll up like a scroll, double the endis towards the center, flatten and roll, then spread again with another one-quarter of butter. Repeat this until butter is used! up. Put in earthen dish, cover with cloth, put in coiol place or in ice box. Let it re- miain an hour or more before making out crust. Pies made with this paste go into flakes almost at touch. This recipe was purchased at a fabulous price from a noted caterer and is without exception the finest ever used. Plain pie Crust. Two and >one-half cups of sifted flour, one cup but- ter and lai-d mixed very cold, pinch salt, one heaping teaspoon baking powder sifted with fl'our. Rub short- ening thoroughly into flour. Mix together with one- lialf teacup of cold water or enough to form a dry, flaky dough ; mix as little as possible and handle lightly just enough to make ingredients stick together. This will miake two pies. To give paste a flaky appearance 60 much desired. After you have rolled out, spread over with butter then shake sifted flour over butter enough to cover well. Put this over your pie and fasten down edges as in other pies, take pie in left Pies, Puddings. 159 hand and' dipper of ice (*o\d water in rigbt, tip pie slantingly a little 'and pour over water enough to wash oft' flour, enough flour will stick into the bottom to fry into crust to give it a fine blistered -flaky appear- ance. Cocoa nut Pie. G-rate one large cocoannt, and add one pint of milk, four eggs — beaten separately — one tablespoonful of rosewater, two tablespoonfuls of butter, sugar to the taste, two tablespoonfuls of corn starch, nutmeg to taste. Line the tins with pasti-y, piour in the mixture and bake at once. Date Pudding. One cupful of sour milk, two-thirds cupful of sugar and molasses mixed, one tablespoonful of melted butter, one pound of dates stoned and cut fine, two cupfuls of graham flour, one teaspoonful of soda, pinch of salt. First stone the dates and cut in small pieces. Mix together the sour milk, sug-ar and molasses, melted but- ter, salt au'd soda (dissolved in a little warm water) ; then add the chopped dates, and lastly the two cupfuls of graliam flour. Steam for two hours and then put in the oven for about fifteen minutes. This may be kept for days, and is better each time it is steamed. Serve with hard sauce, or just plain cream and sugar. Pineapple Pie. Inexpensive and real good; one cup of sugar, two 160 The Mode IHousekeeper. eggs; two tablespoionsful of corn starch, butter size of egg. Beat eggs, sugar and butter until light, stir all into the juice of one can of pineapples and boil about five miutes, stirring constantly, when cold add the pine- apiple cut into small pices. This will make two pies. Bake crust first; put in pineapple mixture and cover with whipped cream. Rhqiba/i'h Pie. Peel and cut sitalks of pie plant in one-half inch pieces and take one and one-half cups of this and one egg, one tablespoonful of flour, one cup of sugar, a very little butter and a grated nutmeg; mix these and beat well and then add to rhubarb. Bake between two crusts. Lemon Pie. Orate the outside (the yellow part) of Tind of two iemions, one-half cups of white sugar, two heaping table- spoonsful of unsifted flour ; sitir this well together, then add yolks of three well-beaten egigs. Beat this thor- oughly, then add Juiice oif lemon, two teacups water and butter size of walnut. iCook this in double boiler until it thickens about the consitenc^^ of co'ld honey. Remove from fire and when cool pouT into a deep pie tin lined with pastry and take the meringue made of three whites well-beaten with three smiall tablespoons white sugar, very superior. Pies, Puddings. 161 Caramel Pie. One cup brown sugar, one cup milk, three eggs, one itablespoonful flbur, one tablespoonful butter, one- half teaspoon vanilla. Bake with one crust. Jelly Pie. Three eggs beaten separately, five tablespoonsful of jelly, one tablespoonful butter, five .tablespoonsful cream; flavor with vanilla. Make meringue with whites of four eggs and four tablespoonsful sugar. L&mon Pie. Five eggs, one-half pound of sugar, one-quarter pound of butter, one tablespoon flour, one-half teacup of tepid water. Grate rind and juice of two lemons, cream, butter and sugar together; .add beaten yolks and beaten whites of three egg^^ then add lemon rind, juice, flour and water; use rest of whites for meringue. Cream Pie. Yolks of five eggs, one teacup butter, one pint sugar, one tablespoon flour, one pint rich cream. This will make two pies. Bake in paste. Make meringue of five white®. Apple Custard. Peel apples, slice and stew until s)oft, rub through colander; beat three eggs and one cup of sugar (brown and white mixed), three-quarter cups of butter for three 162 The Model Housekeeper. pies; flavor with any kind of spice prefered, nutmeg is nice. B,ake under ^crust only which should be about one-half done when custard is pu/t in. Custard Pie. Beat together until veiry light the yolks of four eggs to four taiblespoonsful of sugar; flavor with nut- m,eg OT vaniilla; one teiaspoon flour mixed smooth with a little milk,, a pinch of salt and last one quart of very rich sweet milk. Bake until brown. Green Tomato Pie. Take medium-size tomatoes, silice thin enough to fill a rathei^ deep pie plate, with under 'Crust bake a little "first; fill pan somewhat heaping; put in nearly one- half cup of butter and a .smiall cup of sugar. If pan is deep sprinkle a small handful of floar over all. Pour in neariy one-half cup of vinegar before adding top crust. Bake moderately oneshalf hour. Serve rather hot; fine. Raisin Pie. One cup chopped raisins, seeded, juice and grated outside rind, one lemon, one tablespoonful flour, one cup cold waiter, one cup sugar, two tablespoonsful but- ter. Stir lightly together. Bake with upper and under crust. Christmas Plum Pudding. One pound O'f butter, one pouad of suet freed from Pies^ Puddings. 163 string and chopped fine, one pound 'of sugar, two and half pounds of flour, 'two pounds of currants, picked over carefully after they .are washed, two pounds of raisins seeded, ohoppeid and dredged with flour, one- quarter of a pound of citron shreddeid fine, twelve eggs, whites and yolbs beaten separately, one pint of milk, one icup of brandy, one ounce of cloves, one-half ounce of miace, two grated nutmelgs. Ciream, butter and sugar, beat in the yolks when you have whipped them smooth .and light ; next, put in the miilk, then the flour, altemiately with the beaten whites; then the brandy and spices; lastly, the fruit well dredged with flour. Mix alll thoroughly, wring out your pudding cloth in hot water, flour well ins>ide, pour in the mixture and boil five hours. Apple Dumplings. Eight apples, peeled and cored, one cup sugar. Eo'lll out the paste thin, cut into eight squares of four inches, lay on each an a,pple with sugar in aperature made by removing core, wet four comers of paste, and bring them to top of .apple and faisten; sift sugar over them; lay on baking-sheet and hake in hot oven twenty-five minutes. Serve with hard sauce. Custard Pudding. One and one-half pints of milk, four eggs, one cup sugar, two teaspoons extract vanilla, and pinch of sailt. Beat eggs and sugar together; dilute with milk and extract; pour into buttered pudding-dish, set in oven 164: The Model Housekeeper. in drippinig-paii two-thirds full oi boiliriig water; bake until firm, 'about forty minutes, in ^moderate oven. Tapioca and Cocoanut Pudding. One oup tapieoa soaked over night, one quart milk, yolks of four eggs, whites of two, one euip sugar, two tablespoons grated cocoanut; bake one-half hour. Make frosting oif whites two eggs, three tablespoons sugar, two tablespoons grateid cocoanut; spreiad over pudding when baked. S^et in oven until a lighit brown. Hot Bice Pudding One-half cupful of rice, one quart of scalded milk, four tablespoonsful of sugaT, one-half teaspoonful of salt, one egg, one-third teaspoonful of cinnamon, four tablespoonsful of butter. Wash the rice in cold water and put it in la double boiler with the hot milk. Cook' quickly until tender; then 'add half the sugar, half the butter and the salt. Beat the o^gg until it is light an.d add it to the rice, cooking for one miinute. Pour into the dish in which the pudding is to be sent to the table. 'Mix the rest of the sugar and the ground cin- namon and sprinkle over the top of the pudding. 'Cut the rest of the butter into tiny bits and drop them at regular intervals on the puddir^g. When the buttei melts the sugar and ciinnamon will form a rick-looking brown sauce. 'Berve hot. A Very Toothsome Pudding. One pint of bread crumbs, one quart of milk, one Pies^ Puddings. 165 teaciip of white sugar, yolks of four eggs, grated rind of one lemon. Beat the eggs, 'Sugar and lemon, then stir in the crumbs; bake until a nice brown. Beat to a stiff frotih the whites of four eggs with four table- spoonfuls of sugar. Spread fruit jelly or jam over the pudding, cover with the frosting and set in the oven to brown slightHy. Serve cold. Mince Pie, Plain. Two cups cliopped beef, four cups sugar, one nut- meg, two cups boiled eider, two lemons, rind and juice, or 'a sour orange, four teaspoons salt, four teaspoons cin- namon, four cups O'f chopped frui^t (raisins, citron, cur- rants), one teaspoon cloves, one cup suet, finely chopiped. Mix and scald, pack down in jars and pour a little brandy on top. When used add six cups chopped ap- ple and stoned raisins, ad lib. Prune Whip. Four whites of eggs, sixteen prunes, four tablespoon fuls of sugar, vanilla, pinch of sialt. Stew the prunes without sugar until tend'er, drain and out in small pieces. Beat the eggs to a stiff froth, with a pinch of salt adided; adid sugar, flavorinig with one'-fourth of a teaspoonful of vanilla. Fdld in the prunes. Pour the m'ixture into a buttered baking-dish, place in a pan of liiot water and bake in a mo'derate oven for ten min- utes, then remove the covering to allow the pudding to brown sllightly. Serve cold in glass cups with whipped cream. If chocolate flavor is 'desired one tablespoonfui 166 The Model Housekeeper. of grafted! chocolate may be ad^ded to the pudldiing mix- ture. Transparent Pudding. Whites and yiellows of eight eggs beaiten separately. To the ydllows add 'one and one-half piint of loaf sugar, •on>e-half poimid of butter, creamed into the yellows and sugar, and two itablespoonfuls of icinnamon adided with the whites. Put the mixture in a tin pan, set it on the stove and sitir until it becomes hot throughout. Make a very light pastry, put into pie-pa^nisi and cook a little before mixture is put on them. Then set the puddings in the stove until a light brown. Sauces Tor jpuddings. MapUine. For all flavoring purposes thieire is nothing better nor more economical than "Crescent Mapleine.'' Every course fro^m soups to frozen desserts may much im- proved by using a few drops of Mapleine, thereby ad- ding a decidedly toothsome flavor to an otherwise or- dinary menu, giv;ing that delicate and de'licdous' maple flavor that is really much superior to the real maple. It is made from roots and herbs a.nd is both pure and wholesome, and I think surpasses by far any other flavoring now in use. Butter Sauce. One teacup butter, one teacup sug;ar, one teaspoonf u I of flour. Mix al)l well together and pour enough water till right ; constantly work until about M'ke isyrup ; flavor to taste. Sugar Sauce. Yolk one egg, thTee-quairter teacup sugar, one tea- spoon flour, two tablespoous butter; stir all together and pour in boiling water until right consistency. Cook for three minutes and flavor to taste. Dumpling Sauce. Boil one pint of water and teacupful of brown sugar together; thicken with one tablespoon of flour mixed 167 168 The Model Homelceeper. with cold water; whien cooked' adid orue tablespooiiful of butter anid .a little salt. Flavor to taiste. Egg Sauce. The whites of two eggs beaten stiff; one and a half cups of sngiar; four tablespoonfuls of milk ot cream. A pint of berries mashed and beaten in, make a deliciour. aiddition. Caramel Sauce. Put one cup of sugar in a smiall pan and stir on the fire until brown. Add a cupful of boiling water and simmier fifteen minutes. 'Siet away to cool. Molasses Sauce. One cup of molasises, half a cup of water, a table- spoon of butter, a little cinnamon or nutmeg, one-fourth teaspoonful of salt, the juice of a lemon or a little vinegar. Boil together for twenty minutes. Nice for apple or rice pudding. Vanilla Sauce. Take one pint and a half of milk, stir in three beaten eggis, and pass through a strainer in a double bailer. Add three tabtespoontfuls of isugar. Put on the fire and when the wiater in the lower pan begins to boil, stir and keiep stirring until fJhe mixture has reached the consistency O'f a thick cream. Eemove from the fire, add a tablespoonful of vanilla, and serve warn' or cold. Have al'l the ingr^dJients readly before comnDen'cing to mix cake. I^ggs beat up much lighter if iput in ice box sometime before using and la very small pinch of sod'a often helps. Baking powder or cream of tartar s'li'ould be sifted together several times before using. iCare shou'ld' be taken that no air enters the oven andi a little jar often causes a cake to fall. The oven should be just right, not too hot nor too cold, much of the 'success 'dependis on this. The stove door should not be opened for some time after cake has been put to rise. The oven can be tested by thirowing in a little flour on bottom of oven; if it browns gradually it iis about right, but if it burns it is too hot and if it rem'ains white it is too cold. To ascertain when cake is done run a broomstraw through the middle; if it comes out smooth at will do to come out. Never stir a cake after butter and sugar are creamed but beat it down from the bottom, up land over. This japs the air into the batter and produces tlie little air cells which cause the dough to rise and swell when it comes in conistct with the heat while cooking. Always use a wooiden sp'oon. For folding in whites a broad bladedl pallett knife is best. N^ever heat at all after whites are folded in and get in oven as soon as possible 169 170 The Model HottseJceeper. Always make cake a little higher on edJge, as the middle usually rises higher anyway. Always dust pan over with flour after igreasing. If possible have a heavy glass cup and reserve a little batter of cake and igrease cup and put in batter and put in oven with cake and an occasional peep in oven through this cup will show what is hap- pening to batter in big mold. This will be worth much to all cake biakers. When the e'dges begin to shrink away fromi pan the cake is almost doine. One thing to rememiber distinctly is never to jar a cake while it is in the batter form and if 3^ou are compelled to open the door do so very gently. Eemember a cupful of flour measures three or four tablespoonfuls more from the barrel than it does when sifted. If that amount were a'dided to the most icare'fully prepared recipe the result would be a heavy tough cake. Always use two cups, one for wet and one for dry mieasure. Always have your whites well chilled before beating them. Use a wire whisk egg beater; a (pinch of sa'lt added to the Whites will make them whip easily. Corn Starch in Sponge Cake. A friend said to me a few days since, "I used to have trouble with my sponge cake falling after it had risen nicely, now I no longer have that trouble, I simply stir in a tablespoonful of cotu starch to the flour and when the cake comes up it stays up and is as light aitd feaithery as one could wish.'^ I have never tried thi8 myself . Cakes. 171 President's Clu'istmas Fruit Cake. Gracedi Christmias table of our lasit tliree Presi- ■dents, MoKinle}^, Eoosevelt and Taft, also for many Governors. One pound of butter, one pound of sugar, one pound of flour, five pounds of see'de'd raisins, one 'and one-half po'undis of shredded citron, one p'ound cryistallized cher- ries, one pound of diced pineapples, one pound of hleaohed almons, 'Cut fine, one pound of shelled pecans, cut up. 12 eggs beaten sepaTately, one glass grape jelly, one tablespoon melted chocolate, one tablespoon powdored cinnamon, one scant tablespoon grated nut- meg, one-half scant tablespoon allspice, one teaspoonful ground cloves, one scant teaspoonful rosewater, one glass grape juice; soak almonds over night in rosewater land fruit in grape juice. Cream, butter and sugar thorougMy together, add beaten yolks; then the spices, grape juice and chocolate; next add beaten whites, with a part of flour roll fruit in retst of flour, mixing it into cake in small qoiiantities at a time ; add nuts last. Bake .or steam! the cake from four to six hours. If steamed, dry out in oven for one hour. Bake in either large or ■small molds. This reicipe can be divided and madie one- half size of receipt. Florrye's Favorite Cake. Cream: together until very light three-quarter tea- cup butter and two teacups white sugar; add to this one teaspoon lemon or vanila flavoring, one teacup of 172 The Model Housekeeper. very cold, water, sift two heaping teaspoons baking- powder in three teacupfuls of flonrj three times add this to nii.\ture, tlien fold in ver}' lightly the well-beaten whites of six eggs. Bake in two layers in well-papered and igreasedl pans in a ^moderate oven. Ice with n coooanut icing madie as follows: Two cups of granu- lated sugar and little water and water also added from th^e coeoanait. iCook until it forms rather soft ball in water, then pour this into the well-beaten whites of two eggs, beating all the time and gradually pour in dish a little at a time ; when it begins to stiffen put be- tween layers and sprinkle the fresh grated coooanut on top of this and spread the remiainder of icing on top and sides of cake, piiitti ng on rest of cocoanut before icing hardens. This calve is an old standby and is never failing. Jam Cake. Yolks of ten eggs left over from angel-food cake, two cups sugar, one cup butter, foiur cu^pis flour, one cup buttermilk, small level teaspoon ful soda, beaten well in milkjteaspoonful each of ground cloves, cinnamon and allspice, one teacupful jam. Mix in usual order and bake in moderato oven. Be careful in removing' from pan ; as it is li,ght and soft and perfectly delicious, and by ad- ding 5c worth, of raisins, five cents worth of figs, choptpeid, miakes a fine fn'uit cake, very like the finest black cake. A handful of hickorynut or walnut kernels adds to it also. Cakes. 173 Perfection Sponge Cake. Beat the whites of four eggs to a stiff froth; then beat into them one and one-half cupful of finely granulated sugar. Beat the yo'Dvs until thick ^and puffy then 'a^dd onenhaJif cup of sugar and beat 'fior ten min- utes; add to 'the yol'ks one-half juice and grated rind of lonie snialil lemon; now heat whites aaud yolks together until the mixture looks like a big yellow puff ball; one ■cup of il'our wliich has been sifted three tim'OS. Fold in lightly but do not beat nor stir; turn this mixture into an ungreased arugel cake mold, invert pan and let it stand on extended si'des until perfectly cold. All s,ponge cakes sihoukl be treated this way. Dust a little flmir in mo lid and bake twenty minutes. Cider Cake. Three-quarter cup of buttei', one and one-half cups of Hght-ibro'WTi oir granulated sugar, three eggs, one cup cider, tw^o and three-quarter eups of flour, three-quarter cup of currants, three-quarter cup of raisins chopped, one and one-half teaspoonf uls iground cinnamon, one tea- spoonful soda, one-fourth teaspoon ground olives. Beat the butter to a cream; add sugar gradually until very light. Beat yolks until very* tliick light color, add to but- ter then pour in cider. Save out one-fourth cup of flour to dust raisins and currants. Sift the rem'aining p^art of flour into batter, after mixing spices amd soda, turn in the floured fruit and mix well. Fold in tlie whites carefnl'ly aftcT beating them very stiff. Bake immed- 174 The Model Housekeeper. iately in pians lined with two thicknesses of paper. Bake in modierate oven from one to one and! one-half hours. Leave in pan until almost coM and remove with muc-h care as it is very soft. A7igel's Food Cake. Whites of eleven eggs, small pinch ocf salt and one- half teaspoonful of cream of tartar added to Ciggs and then all beaten together until extremely ligflh.t and then add one tumbler of sugar 'aind one rather full tumbler of flour; beat eggs and isugax well together before fiold- inig in the flonr which moist be dione as lightly as possi- ble, after sifting flour seYeral times, flavor with one-half teaspoonful pineapple extract. Bake in regular an- gel's food cake pan floured but not greased. Cook about thirty minutes. WHien done stamd bottom side up on projeciting pietces at sides to let air circulate underneath, and should you n<^t have a mold of tliis kind, stand mold on a tribut, and wipe bottom and sides of mold with wet cloth. Let cool in mold before removing. Im- proves it to ice tliiis oake with plain wiiite icing flavored with extract pineapple. This cake can not be excelled. Coffee Cake. Four eggs, one large cup sugar, one of molasses, one •smiall cup butter, one large cup cold coffee, four small cups flour, one pound raisins, one cup currants, one nutmeg, one tablespoon allspice, one tablespoon cinna- iuDon, one teasipoon cloves, a little citron if you choose, Cakes. 175 three teaspoons Eojal Baking Powder. This may be made without the eggs. Make as stiff as fruit cake. Custard Cake. One egg, one cu|) sugar, three-fourths cup milk, and one and one-half cups of flour, three teaspoons Royal Baking Powder, butter size of an egg; bake in layers. Custard — One and one-fourth cups milk, one egg, pinch of salt, sweeten to taste, make quite sweet, flavor highly with vanilla. Mnst be made first and cooled before put- ting between the cakes. Orange Cake. To make a delicious orange cake, rub thorougMy to a cream two oups of sugar and two^irdls of a cup of butter, adding three eggs separately. Squeeze the juice of twH> large oranges into la cup, .adding enough water to fill it. Stir this into the mixture, together with three and a hialf cups of flour, two even teaspoonfuls of creaim of tartar, one of soda and a little of the orange rind, grated. Bake in layer tins. Sunshine Cake. \ATiites of eleven eggs, yolks of six eggs, one and one-half cups of granulated sugar, one and one-half cups of fl'our. After it is sifted, one teaspoonful of cream of tartar, one teaspoonful vanilla. Beat the whites very stiff, then slowly add the sugar, then the beaten volks, then the flour with cream tartar, last add vanill'a. Bake in slow oven. 176 The Model Honseheeper. Never-Failing Sponge Cake. Beat three eggs five minutes, add one and one-half cups sugar, beat five minoites more and istir in one cup flour sifted with on© teaspoon 'baking powder,- one cup boiling water. Then add one or more cups flour, sifted, and la teaspoon vanilla. Bake forty minutes. Hickory Nut Cake. One-half cup butter, three cups flour, two cups lemgar, half cup milk, two cups nuts, four eggs, two teaspoonfuls Royal Baking Powder. Chocolate Marble Cake. Put one ounce chocolate and one tablespoon of but- ter in a cup land set tliis in n pan of boiling w^ater. Beat to 'a cream hialf a cupful of butter and one cupful of sugar. Gradually beat in half a cupful of milk. Xow add the whites of six eggs beaten to a stiff fro till, one teas)poonful of vanilla and a cupifiul and a half of sifted flour, in which is mixed one teaspoonful of baking powder. Put about one-tliird of this mixture in an- other bowl anjd stir the melted butter and chocolate into it. Drop the white and brow^n mixture in sipoon- fuls into a well-buttered deep cake pan and bake in a moderate oven if or abooit forty-five minutes ; or the cal^e can be baked ini a sheet anid iced with a chocolate or white icing. Sponge Cake. Three eggs beaten quite stiff, one cup of sugar, four Calces. 177 'tablespooniful'S of \rateT, and one and one-fourth ouips of flonr, fiavorinig witih vanilla. Keep Cakes Fresh. T'f a disli oif icold waiter is kept in a eake-box it will kecjp the oalke fresh aii'd m:oist. Th:e water should be reneweid every twenitj-^four hours. Peach-Blossom Cal-e. 'One euip pulverized sugar, onedualf cup butter, stirred togiether until like thick cream, two teasp'Ooui? Royal Baking Powder, one-half cup sweet milk; beat the whites of three eggs; add to a cup of flour, mixed with the baking powder ; stir and 'add one-half teastpoon corn- starch. Flavor strongly with extract peach. B'ake in twx) square spone tins in 'moderately quick oven, and when doue isandwich with finely grated coooanut and ,pink sugar. Frost with clear icing, and sprinkle this with pulverized pink sugar. Tutti-Frutti Cake. Eight eggs, two cups sugar, one-half cu,p of butter, one-half cup of milk, one tablespoonful of whisky, two and one-half icups of flour, one heaipinig teaspoon baking powder. Flavor to taste. Bake in lia}iers. Filling. — Cihop finie a few raisins, a tablespoonful of citron and a tablespoon of candied cherries and two atblespoonfuls of Bnglisih walnuts. Then take the whites' of tliree eggs, one cup of sugar, boil the sugar like you would for icing, beat the eggs to a stiff froth, put in the 178 The Model Housekeeper. clicippedl ifruits anidl pour tbe bodiled saigar over them. Beat hard! till it is cooked; put between 'and on top. This is a very elegant cafce. Plain White Cal-e. Beat the whites of eight eggs to a stiff froth, cream well one cup of hutter and two eups of sugar, stir in one cup of water, aidd eggs, stir in three and a half cup^ of flour to which twO' teaspoonfuls of baking powder has been 'addeid. Beat well. Bake in slow oven. Devil's Food Cake. Two 'Cupis of brown sugar, half a eu^p of butter creiamed together, two eggs beaten light, four cups of flour, half a cup oif sour milk, ,a teaspoon of sod'a, a spoonful Oif vanillia; now adid half a cup oi hot water and half a cup of Biaker's grated chocolate and hake in layers; put togetlier with oaraimel filling; use two cups of brown auigar, a ouip o-f sweet milk (or sour milk is good) a tablespoon oif butter, tablespoon of grated chocolate; cook till thick. This cake is delicious. Famrite Cake. Two cupfuls of granulated sugar, half a cupful of butter, one cupful of milk, the whites of five eggs and the yolks of two, three cupfuls of flour and tliree heap- ing teaspoonfuls of Eoyal Baking Powder. Make the frosting as follows: Two cupfuls of granulated sugar and the whites of two eggs, pour one-half cupful of water ov- er the sugar and boil until it stands when poured from a Calces. 179 spoon ; pour over the whites which have been beaten to a stiff froth; pour the sugar on slowly, beating until cool; mix with this one cupful of seeded! raisins and one cupfull of English walnuts, cut the raisins and English walnuts as small as possible; spread this be- tween layers. Never-Failing Cake. Tliree tablespoonifuls of butter, one ciup of sugar, one cup of milk, three eggs (whites and yolks beaten separately), two cups of flour, two even teaspoonfuls of baking powder, flavoring to taste. Cream sugar and butter well, and fold in the stiffened whites the last thing. Bake in a quick oven from fifteen to twenty minutes. Tliis makes two nice layers. Peach Cahe. Beat to a. cream- one-fourth eu,pful o-f butter and ono cnipfui of sugar. Add two eggs well beaten, three fourths of a cupful of milk, and two caipfuls of flour sifted with three teaspoonfuls of baking powder. Bake in two layers. Make a soft custard of two cupfuls of milk, three teaspoonfuls of corn starch, two eggs, one- half cupful of sugar, land a pinch of salt. Cook ten mdnurtes, flavor with vanilla and cool. Fnt one layer of thiis cake on a large plate, cover with sliced peaches, .and! half the custard. Add the other layer and more sliced peaches with the remainder O'f custard. Let get- ice cold and serve as a dessert. 180 The Model Houselceeper. Pound Cake, No. 1. Wash anid diry one-hlal'f poiund of butter. Beat until dt is quite creamy, tlien 'aidid one-half pounid of sugar. Beat it until it is like the ligiitest and whitest hard ssauce, then 'add one egg, beat until it is quite incorpora- ted, tHien add another and beat again, and so on until five eggs are used. Take great care that each egg is completely inoorpo rated before the next is ladded; this •requires froan three to five minutes' beating between each egg, according as your strokes are vigoro'us or slow, and on sufBcient beatins^ the success O'f the cake de- pendis. When eggs, su'gar and butter look like thick yellow cream, add gradually a small sherry-glass of wine or biandy and one-hadif wine glass of rosewater. Mix well together, then sift to the inigredients one-half poiund of fiooir, well dried, and very s'lightly warmed, to which oneHhalf saltspoon of salt has been added. Line a round cake pan with upright sides with buttered paper, neatly fitted, and pour the batter into it, and sift powdered sugar over the surface. Bake this cake o^ne hour and a half in a very slow oven. It should have a cardboard cover laid on the top for tlh'e first hour, which may then be removed and tihe cake allowed to brown slowly. In turning, be very earefiil not to shake or jar it. Light Fruit Cake. One-haM cup butter, one cup sugar, one-half cup Cakes. 181 milk, two cups flieces two pounds of raisins, add one pound of currants, stemmed and rolled in just as little flour as possible to separate them. Thinly islice andl cut in pieces three-foiurths of a po-und oif citron. Mix fruit with reserved flour and add to cake mixture with one cupful of best brandly and whites of twelve eggs Ijeaten until stiff. Just before piutting into pan? add one teaspoonful of soda dissolved in one tablespoon- Calces. 185 ful of hot water. Bake in deep cakenpans, lined with buttered paper, in a slow oven t'hiree or four hours. Marhle Cake. White part : One cup O'f sugar, one-half oup of but- ter, one-half cup of milk, the whites of three eggs, one teaspoonful cream of tartar, one-(h.alif teiaspoonful of sodia, and two cups of flour. For dark part : One €up of sugar, one-fourth cup of butter, one-fourth cup of milk, one-half of a nutmeg, one tea&poo'niful of cinna- mon, one-half teaspoonful of cloves, one-half tea- spconful oif soda, one teaapoonful creiam of tartar, two cups of flour, and yolks of three eggs. Feather Cake. Creaim thoroughly a tahlespoonful of butter and a Clip of eiugar; adld a gill oif rich milk and a coip of flour which has been thoroughly eiifted with a teaspooinful cif baking poAvder; add vanilla and one e^gg, and beat hard. Bake in a good oven in a biscuit tin or in layer itiU'S. It iis very good with, a marshmellow fillinig or witOr a filling of whipped cream. A Cup Fruit Cake. One cupful of wa.sih€id butter; two cupfuls O'f pow- 'd'ered sugar, two and a half cupfuTs of sifted flour, half a. pound each o'f currants and seeded ravins, a quarter of a pound of shredded citron, a teaspoonful i^ach of cinnamon and grated nutmeg, six eggs. Cream butter and sugar, add tbe beaten yolks of the eggs, next 186 The Model Houselceeper. the floar and the well- dredged fruit land citron, the ;s»pices and whip upward for one minute before adding the whites of the eggs whipped to a standing froth. Fold them in lightly and quickly. Snoii; Ball Cake. One cup white sugar, onewhaM cup of butter, one- hialf cup of sweet milk, two cups of flour, whites of three egigs, oiU'e-half teaspoon of soda., o^ne of cream tartar sdifted with flour; beat sugar land butter together then add C'ggs, then flour, 'then the milk and eod'a. Gold Cake. One-half cupful of butter, one and one-half cupful of sugair, one-half cup'ful of milk, two and one-half ciU'p'fuls of flour, five egigs (all the yol'ks and one white), two teaspoonfuls of Royal Baking Powder, two teaspoon- fuls of vanilla. Beat the yolks and one white until very light; add them to the creamed butter and sugar, then piut in the milk, the flour, into which the baking powder has been stirred, and lastly tlie vanilla. Bake forty- five minutes in a moderate oven. Fruit Cake. Cream together a cupful of sugiar and half as m'Uch butter. Ad^d two beaten eggs, a cupful of molasses and onenhalf a cupful of strong, cold coffee in which you have idisisolved a scant teasipoonfiul of bak- ing sodia. Have reaidy tliTee caipfiuls of sifted flour, one cup of mixetd raisins, figs and 'dates, -chopped fine. Calces. 187 one cupful of cleaned cLried currants, one-fourth, pounti of citron, cut very fine, and the same of blanch-ed and shre'dded alimonds and a teaspoonful of mixed srpices — - cinnamon, cloves, miace, nutmeg and ginger. When the batter is mixed, flavor with the strained juice of a lemon. Bake in la 'moderate oven one hour. Line the ■ba:king-pan with buttered ipaper. This cake will keep moist for some months, if kept in a tin box. Plain Cahe. One egig, one cupful of sugar (scant measure), one- half cupful of sweet milk, piece of butter the size of an egg, one teaapoonful of cream of tartar, one-half tea- spoon of soda, flour. Flavor with lemon. Good. White Cake. Two coffee cups of sugar, one coffee cup of butter, the whites of four eggs, one coffee cup oif cold water, three and a half coffee cups of flour, with three tea- spoons of Eoyal Baking Powder. Beat the butter until light, add sugar and stir well, then add whites of eggs (not beaten) and beat well all together; add the cold water, then flour and baking powder. Chinese Charm Cahe. Tbree eggs, one cupful s^gar, one and one-half cup- fuls flour, one-fourth cupful butter, scant one-half 'Oup- ful sweet milk, t«'o teaspoonfuls baking powder. Beat the sugar a.nid butter together, then aidid the milk ; beat well, then break in one egg; beat all together, then add 188 The Model Houseeeper. another egg; beat well, then adid the other eigig; beat well, then stir in the flour and bake. This is a good cake and easily made. Cream Cake. Tiake a large onp of isugar, a piece oi butter the size of half a hen's egg, beat well toigether, add a cup of cream, two beaten eggs, one teaspoon of soda, dissolved. Sift the ifloiur, and mix with twO' teaspoonfuls Oif ere aim of tartar. .MJake it rather thin, and add a little extract O'f lemon j'ust before turning it into the tin. Remove from the oven las soon as no domgh will ladihere to straw. Jelly Cake. Three eggs, hailf €'up butter, one cup sugar, one oup milk, three cups flour, two teaspoons baking powder. Bake in thin ilayers and spread any kind of jelly be- tweeai ; currant is best. A Cooking Hint. Whenever you are baking cookies piin a piece o-f mus- lin over the bread board and stretch it tight. Flour the muslin well and you can roll the dough as soft and thin as A'OU please. A piece of muslin around the rolling pin is still another improvement. Small (Takes. Fine Coohies. Two eigigs beaten very light with one cup of sugar, one oup of butter and lard mixed; CTeaimed light with ono cup sugar, malting two cups oif sugar, scant one- half teaspoon salt, one cup of light cream or rich sweet milk, three heaping spoons Royal Baking Powder sifted twice with flour, flavor highly with extract of cinnamon, mix all and pour into enough flour to make very soft dough, roll aboiut one-fourth inch thick and bake rather quick anid when about half done brush over top with egg diluted one-third water and dust heavily with sugar, bake light-brown. This cannot be excelled if you miake' •dougih soft enough. Chocolate CooMes. One cup of butter, two cups of soigar, three cups of flour, four eggs, one cup of grated chocolate, one-half teaspoonful of soda and one teaspoonful of cream of tartar. Roll thin. This makes a great quantity. They are better with asfe. Ginger Snaps. Scald a cup-ful of molasses and stir into it a table- s^poon of soda. While it is still foaming and hot, pour it upon a w^ell-beaten mixture of a cupful of sugar and egg and a tablespoonful of po-^vilered ginger. Beat hard 189 190 The Model Housekeeper. foT one minute and stir in a tableapoonfml of vinegar, with flomr for a ©oft idioiigli. Eoll out lightly and quickly into a sheet less than half an inch thick. Cut with a sharp knife into strips an inch wide and three inches lo'njg. We fancy that they taste better when made into this shiape than when round. If you like you may add grated cocoanut to tlie dough. Gingerbread. Scant cupful of hro\\Ti siugar, one-half cupful of butter, -one-half cupfoil of sour milk, one-ha,lf cupful of molasses plus one-half teasipoo'nful of so'da, one and one- half cupfuls of flour, two eggs, ono-qiiarter pound pre- served ginger cut in shreds. The secret of having this oake a success is to have and keep a moiderate oven while baking. Raised Doughnuts. Two cups of sugar, one oup each of milk, water, butter 'and yeast, and two eggs. Make the i^ponge about noon, let it rise until bedtime tlien add salt and nut- meg and miake in dough like biscuit. Next morning roll out and out ismalil. Let it rise in a warm place until light, then turn carefully and. let it stand until light on that side, then fry the same as any. Soft Cool'ies. One cup butter, one and one-half oups sugar, two eggs, three tablesjpoons milk, one teaspoon baking pow- der, just enough flour to roll out to a soft dough. Small Cakes. 191 'Sprinlkl^ with sugar before rollinig, cut in roundls, bake in quick oven. Cocounut Coolcies. One cnp butter, two cups sugar, two eggs, one cup 'grated cocoanut, one teasipoon vanilla, two teaspoons ])aking powder, flour to roll out. Bake pale-brown. Crullers. One cup sug-ar, three tablespoons butter, one cup cream, three cups flour mixed with two teaspoons Eoyal Baking Powder, and one-half teaspoon salt; adding enough flour to make soft dough. Eoll out, cut in two- inch squares, and slash with jagging-iron. Fry, drain, and roll in sugar. Doughnuts. Three-quarter cup .granulated sugar, yolks and whites two eggs, three tablespoons mdted butter or lard, three cups flour, three heaping teaspoons Eoyal Baking Powder, one-half teaspoon grated nutmeg. Add beaten whites last, then add enough more flour to make a soft dough. Eoll one-half inch thick, cut, and fry as directed. Margurites. ■\ATiites of two eglgs well-beaten, add five heaping tablespoonfiils gugar to eggs and one pound mixed nuts uncracked, cook sugar until consistency of candy and beat into whites of eggs, then stir in nuts broken to ■medium size, '^pTeaid on reception flakes. Bake in quick oven delicate brown. "Seines. Recipe for Icing. • In a porcekin-linedi pan, put four tablesipoonfuls of coM water and as mncli cream of tartar as a common ■sized pea, adid a measuring cupful of gnanulated sugar anid boil until a few drops in cold water will rem^ain together and yet be soft. Then pour slowly on the well- beaten white of one egg and stir until cold, frequently lifting a spoonful high above the disih, letting it run baclk. When it is cold and yoiu find it too ©tiff, adid a teaspoonful of boiling water and beat again. This frosting is fine 'and never hardens. Soft Icing. Boil together a pound of sugar and a gill O'f water until the mixture spins a heavy thread; pour slowly while hot into the wdll-beaten whites of two eggs, beat- ing all the while. Stand the bowl in a pan of cold water, and beat until thick. This miay be used as an icing or as a filling. Sliced bananas may be mixed with it by putting a layer of filling on the top of the cake, then a layer of isliced bananas 'and another layer of filling, and then another cake. Or yoai may add to it two ounces of chocolate and a teaspoon of vanilla. Or you may add to it half a pint of mixed nuts, or half a cupful O'f finely chopped niuts. 192 Icings. 193 Chocolate Icing. Boil a cup of soigar and a half oup of water together until the syrup spins a thread. Beat the white of one agg very stiff and pour the syrup gradually upon it, beating all the while, and whip in two ounces of melted chocolate with a half teaspoonful of vanilla. A\Ticn nearly cool spiread on the cake. Caramel and Nut CaTce Filling. Boil together one pint of brown sugar, a lump of butter the size of an o^gg, one cup of sweet milk and one-halif oup of grated chocolate unti'l thick ; then beat until nearly cold. Add a teaspoonful of vanilla, and and spread thidkly upon each cake layer ; then strew the mixture thorougihly with chopiped English walnuts. Put together the layers quickly before the filling dries. A little flour dredged over a cake before icino- it will keep the icing from spreading and running off. Chocolate Filling. One cop sugar, two squares chocolate, grated, two tablespoons butter, three-fourths cup milk, two table- spoon corn starch in one-fourth cup milk, one teaspoon vanilla. Boll first four ingi'ediients together for five minutes, add corn starch in milk land boil for three minutes more. Beat until cool and add vanilla. Five Minute Frosting. The w^hite of one egg, one teasipoon lemon juice, one 194 The Model Housekeeper. scant cup poiwd'enedi sugar, stirred! together until the sugar is all wet; then beat with a fork for just five minutes. iSpread on the oake while warm. Boiled Frosting. One icup sugar, one-third cut water, one-eighth tea- spoon cream tartar, one ogg white. ^Boil the water, siugar and cream tartar till it forms a soft ball in cold water; po^ur in a fine stream o^n the e^gg w'hile beaten very stiff, beat as yiou pour; continue beating until stiff and smooth. Spread on a co>ld cake. Dip knife in warm water. • Fruit Filling. One cup stoned raisins, one-'half pound blandhed almonds, one-half pound figs, one-half pound citron. All chopped 'fine; add enough frosting to miake a soft paste. Lemon Filling. The grated] rind and juice of one large lemon, one cup sugar, two eggs (or four yolks), one tablespoon ^butter; cook all together over boiling water until thick and uise when cool. Almond Cream Filling. The whites of two eggs beaten stiff with two cup? of sugar, one teaspoonful extract vanilla, one pint blanched almonds, chopped fine. Walnuts, pecans, hickory and butternuts are used in the same way. Icings. 195 » Marshmelloiu Idng. Use ordinary plain white icing and when ready to spread on cake melt one-fourth pound of mar&hmeUows by pouring about three tablespoons o'f real hot water over theim and set in .a vessel O'f hot water until en- tirely dissolved. Pour this into icing and put between layers and on top and sides of cake. Ornament top with split ma.rahmellows. Golden Glow Filling. Beat very light yolks of three eggs, one and one-half cups of sugar with one-ha'lf cups of water until it hairs. Pour slowly over yellows beating all the time until it gets thick enough to spread. Flavor with ex- tract orange and a little of the yellow peel grated. Ice like other cakes. Plain White Icing. Two teacups granulated sugar, madle real wet with water, let cook until it soft balls, but not hard enough to rattle; beat whites of two eiggs to stiff froth, pour in syrup slowly, beating constantly until it begins to thicken, then put beween and over cake. To make eocoanut icing, adid fresh grated cocoanut by sprirdding between layers and on top and sides of cake while the icing is moist. It would also be well to add milk of cocoanut to sugar when codving. 196 The Model Housekeeper. Sea Foam Icing. One cup of white and one of brown sugar moistened with water, andl when nearly done add two tablesipoons- ful of rich cream, let cook until it forms sl soft ball in cdl'd water; pour slowly in a small stream over well beaten w-hites of two eg",gs; beat until fluffy, then ice in usual way. J^voz^n TFceSf (Treams, Ctc. , Garnishings For Ices. '(jrarnisihin;g a'dids very much to the attractiveness of a frozen dessert and the colors should harmonize witli the ice usied. If the ice is yellow or lemon color use w^hite or some dainty com colored flower to decorate the edg*e of dish. If pink use LaFrance or Bridesmaid roses, and if a round mould is used fill center with whipped cream or iprettily hlended colors in small fruits. Some prefer different kinds of sauces to serve with ices. Plain Vanilla Cream. Take rich cream and sweeten and flavor to taste with vanilla and freeze. C a/ram el Cream. Beat six eggs separately until liight, then mix and add one-half cup white sugar. Brown one and three- fourths cup brown sugar a little, but d(o not scorch, then mix a little water, and cook until a rich brown color; ladld two quarts O'f very rich milk and -i tablesipoonful of gelatine that has been dlisisolved in little cold milk, a.nd let it com'e to a boil, stirring all the Avbile. By the time the milk is hot the su^ar will ho. diiissolved. Tihen aidd egigs and sugar and let boil about a minute. Cool and then freeze. 197 198 The Model Homeheeper. Stroiwherry Cream. Eub a quart of ripe stnawiberries thronigth a sieve, stir into one quart of rich cream, sweetened to taste, and freeze. ^V Chocolate Cream. Make a cusitard of four yelks of ^ggs, one and one- half eups sugar, three and one-half cups rich milk, one- half cake chooolate. Break up choco'late and put on with milk in -double boifler, and stir until choooliate is dissolved, then ipour over eggs and sugar and cook two or three minutes; cool, adld vanilla to taste, and one quart rich creami and freeze. Almond Cream. Use plain ice cream, adid one pint choipped, blanched almonldis, or any other nuts preferred when it is almost frozen; freeze a little longer and pack for use. Fruit Creams. Are only different kinds of fruits adidied to pQain or French cream recipeis — ^acording to the person's taste who is miaking it. Adid sugar according to the acidity of fruits, some fruits are to be cut up, some mashed, and some pressed through sieve. Some hard fruits need cooking and pressing through sieve. Nuts can ^also be added in connection with fruit Frozen Ices, Creams, Etc. 199 Floating Island. Make a custard of one quart of sweet milk and yelks of four eggs beaten well with forar heaping tablespoons of sugar. Cook until tjhi'ck 'as cream, stirring constant- ly; flavor with vanilla, drop lady fingers, a few alter- nating with large spoonsful of be'aten whites. G-arnish Avith bits of red' jelly. Delicious Pearlies. Take one .pound of fresh or canned peaches, and one- ha'lf pound of sugar, cook soft enough to rub through Bieve, soak one-half box gelatine one hour in enough water to cover it, then stir it into a teacupful of rich crearni which should be boiling hot, and when well dis- solved .add it to the hot niarmialade. When neady cold, but before it becomes firm, beat the peaches smooth and stir in a pint of whipped cream. Dip mold in very colT water and while wet fi'll with mixture and set away to grow firm. Turn out and serve with whipped cream. Coffee Charlotte Eusse. O'ne-half cup of hot coffee, one-half cup of sugar, one cup of milik, yelks of two eggs, two heaping table- spoonful powdered gelatine, one cup of whipped cream, two tablesipoonfuls of powdered siugar, one-fourth tea- spoon of salt, nine lady fingers . Scald the milk with one- third cup of sugar, beat yelks O'f eggs and add powdered sugar, salt and hot milk ; stir over the fire un- til it thickens, then add gelatine dissolved in coffee; 200 The Mdel Househeeper. strain and stir over ice until it begins to t^hidken, then folid in whiipped! cream. Pour into a mold lined with laidy fingers, turn out when set. Grape Ice, Boil one quart of water and one pint of sugar to- gether for five minutes. W%en cold add one pint of grape juice, and freeze. Cream With Eggs Called French Cream. Six eggs beaten with sugar enoragh to miake pretty sweet, one and one^h.alf pints o'f rich millk, cook a few minutes, stirrin;g unti'l thick. When €old add one quart rich whipped creaim and freeze, a cup of fresh grated cocoanut, added just before ready for use adds much to this cream, or flavor with any .dhoice flavoring. Frozen Pudding. Make a cuistard of six eggs, one pint of cream, one pint milk sfweetened and flavored to taste, freeze and when almost hard mix one- fourth po'umd raisins seeded, one-fourth pound each currants and citron, a few ma- laga grapes; in fact, a very little of any kind of fruit ,pref erred, but only a few kinds at a time; any kind of nuts, chopped fine about one-third pound. Use before the fruit becoimes too hard. Fl'O'ur the fruit before ad- ding to custard. Rhubarb Jelly and Banana Cream. Cut into simall pieces six stalks of ripe rhubarb, Frozen Ices, Creams, Etc. 201 place in boiling water and cover closely, allowing it to rem'ain until the w^ater cools; then drain and add a large cupful of sugar; pressing the fruit tdirough a coarse siieve, add to the pulp thus obtained sufficient boiling water in which has been dissolved half an ounce of gelatine to form one pint. For the cream, remove ^he skins from fo-uir bananas andl mash to a paste with four ounces of siigar, .adding \\^hen quite smooth a teasp'oonful of lemion juice and two cupfuls of stiffly beaten cream. Water Ices, All water ices are made in this way, varying the pro- portion of sugar according to the acidity of the fruit used. Canned fmit syrups may be substituteid for fresh fruit juice. Lemon or Orange Ice. Boil together twenty minutes two cups sugar with four cups water or until it syrups. TOien .add one tea- spoonful Orange Extract. Let it get cold and then freeze. Strawberry, Baspberry, or Currant Ices. To one and one-half cups sugar add four cups water and boil twenty minutes, or unti'l it syrups, then ad'd two cups of the frait chosen, let it get cool and then freeze. If you wish to use fruit juices instead of the fruit, mash the fruit, heat a little without ^adding any 202 The Model Househeeper. water, and squeeze through a cheese-cloth bag. Strain again if the liquid does not look clear enough. Oranffeade. Juice of four large oranges and one lemon, mixing in seven tablesipoonfuls of sugar and a very little water. Let this stand fifteen minutes then strain and add one pint of water. Serve with chipped ice. Watermelon Sherbet. Take one pint each of sheiTy and granulated sugar, boil to a thick syruip. When cold mix with the red part of a watermelon chopped into small pieces. Be careful mot to use any part near rind and take out all seeds. Freeze, but do not let it get too hard. Serve in glasses. Peppermint Drops. Stir until dissolved, one and one-half cup sugar and and one-half cup boiling water. Then boil ten minutes, remove from fire and add one teaspiO'onful of Pepper- mint Extract. Beat until of the rjght 'consistency to droip from tip of spoon upon buttered paper. Apple 8 now. Core, quarter, and steam^ three large, sour apples. Rub thorough sieve, cool ; whip whites three eggs to very stiff froth with one-half cup powdered sugar, gra^d^ally add apple, and whip long time till white and stiff. Pile in dish, garnish with dots currant jelly. Frozen Ices, Creams, Etc. 203 Snoiv Eggs. To whites of five eggs add pinch salt, and whip to very stiff froth; gradually add one tablespoon powder- ed sugar and few drops flavoring. Sica'ld one quart of milk in large pan. Shape whites in tablespoon, drop a few at a time in hot milk. Turn until cooked. Lift out with skimmer, lay on glass dish. When all are cooked make custand with Qgg yolks, milk, and three table- spoons sugar, and serve with whites of eggs. Charlotte Russe. Mix one pint ric'h cream, one-^half oup powdered sugar, one teas.poon vanilla. Have very cold and whip to stiff froth, turning under cream when it first rises. Line dish with sponge cake or lady fingers, fill with whipped cream. Chocolate Blanc-mange. Quart milk, one-half box gelatine soaked in one cup water, four tablespoons grated chocolate rubbed smooth in a little milk, three eggs, extract vanilla to taste. Heat milk until boiling, then add other ingredients; boil five minutes. Pour into mold. Serve cold with sugar and cream, or custard. Ambrosia. A delicioug desei't is m'ade of one cocoanut, six oranges, two cups of granulated sugar. Peel the oranges and slice them crosswise, ver}' thin. Grate cocoanut, lav 204 The Model H ousel: ee per. in deep clisih, a layer of the OTaiiiges aiiud sprinkle thickly with the cocoanut, and' then Siprinkle with sugar. Ee- peat this process until the fruits and sugar are used, then pour over all the liquid oif the oocoanut; let set three hours and serve. Whipped, Cream. Whipiped ereaim frozen is dainty. To three pints of perfectly sweet, fresh, and thick eream al'low one pint of powdered su,igar, the whites of two egigs, and a table- spoonful of vanilla. Whip the cream and mix the othei ingredients giradlually; then freeze. — Chicago Journal. How to Whip Cream. Have cream ice eold, and while whippinsg stand the bowl in a pan of ice^water. Skim off the froth as ii rises and continue till all the cream is whipped. Lemon Sherbet. Eight or nine good' juicy lemons, bruise well and squeeze in lemon squeezer. Put on enough sugar to sweeten with a little water and cook to a thick syrup, then let cool, dissolve one table spoonful gelatine in eold water and add to lemon juice. Add syru'p and enough cold w^ater to make a real strong lemonade, and freeze. To make pineapple sherbet adid to this one can of grated pineapple. Frozen Ices, Creams, Etc. 205 Orange Sherbet . Made about the same way except substitute oranges for lemons. Apricot sberbet made by lemon recipe : add one can of apricots pressed tlirougib colander, and pour in syrup. If very sour use more sugar. Strawberry Sherbet. Two cu|ps strawberry juice, one cup orange juice, two cups water, one and one-'balf cups sugar, cook water and sugar into a, syrup; let cool tben add fruit juice and freeze. leverages. Delicious Coffee. Beffore grinding your coffee put 'on in pan and let heat thoroughly anJd brown a little^, add a little bit of butter, enough to grease the grains, grind while hot. Have ready either white or yelk (or washed sdiell wi answer) with enough cold water to wet coffee well; beat coffee in this for a minute, then put in perfectly clean coffee pot and pour over one cup of cold water. Set in midway on sto've where it can draw slowly but not get too hot, then draw forward, add boiling water an.l boil only a minute or two; pour out a teacup fuR and pour back in pot then pour a tahlespoonful cold water through spout, wipe pot on outside with a cold, wet cloth, wiping downward strokes. Put a tablespoon ric' cream in cup with quantity sugar dlesired; pour in coffee, stirring all the time and you'll have a cup of coffee fit for the queen. Ground Tea. A French, chemist asserts that if tea be ground like coffee, immediately before hot water is poured upon it, it wil'l yield nearly .double the amount of its exhilarating qujalities. , Clean Coffee Fot If the inside of your tea or coffee pot is black, fill it 206 Beverages. 207 witih water audi put in a piece of hard soap. Set it on the stove and let it boil half an hour or one hour. It will be as bright as new. Iced Coffee. Pour one quart of boiling water on one cup'ful of coffee. Stir and let stand in a cool place for fifteen minutes, or boil five minutes. Strain. Have also a quart of well heated milk, not hoiled, and pour the .coffee and milk mixture into a freezer. Sweeten with ,powdere'd sugar. Cover the freezer, place in a tub of ice and rock salt, reaching a little higher than the coffee comes. Turn the handle of the freezer in different directions for five minutes, and serve in coffee glasses with powdered sugar, passed separately. Tea. Water for tea should be freshly heated and just boiling. Teas are of differinp strengths, but a safe rule is one teaspoon dry tea to one-haLf pint boiling water. Scald tea-pot ; put in dry tea and cover for one minute. ,Add boiling water, cover closely. Let stand three to six minutes, strain off into second hot pot. A wadded cozy will keep tea hot for a long time off the fire. Cocoa. The usual rule is one teaspoon cocoa to each cup. Mlix dry cocoa with little cold water, add scalded milk or boiling water, and boil one minute. 208 The Model Housekeeper. Chocolate. One square unsweetened chocolate, one tablespoon sugiar, two tablespoons hot water. Grate chocolate, boil all together till smooth, add gradually one pint scalded milk, cook in doufble boiler five minutes. 'Some like to add one teaspoon vanilla. It can be made stronger by using more chocolate. Fruit Drinls.' — Grape Juice. Stem tihree gallons grapes, add three pints of water, let come to boiling point and strain through cloth, then boil about five minutes. After sweetening to taste pour in bottles and seal. Blackberry or Strawberry Shrub. Cover twelve pounds of fruit with one-hialf gallon of cold water in which has been thoroughly dissolved five ounces of tartaric acid. Let this stand in open-mouth j'ar with eo'vering of cheese cloth 'for forty-eight hours, and for each pint of clear juice put one generous pint of granulated sugar, stir until dissolved, let stand six hours, strain and bottle and tightly cork. Pour one pint of this over a small pitcher of crushed ice and weaken with water acicording to stnength 'liked. Nothing is more refreshing on a hot day served with small cakes. Fine Grape Wine. Pick grapes off stems and wash, mash in a tub with mallet not hard enooiigh to break seed. Let stand over Beverages. 209 night and press juice into other vessels. Let stand until a good scum forms on top, breaking in cracks with a white foam. Skim this all off, then strain and add two poundis of sugar to one gallon of juice. Put in jug or keg and leave stopper in very loosely and let stand three weeks, tlien tigihten sto.pper and let remiain for three or four months. Drain off bottle and seal; keep in cool, dark place. Blaclcherry Wine. Crusih berries thoroughly and add to each gallon of berries one-half gallon rainwater, let stand twenty-four hooirs then strain; to each gallon juice add two pounds sugar. Put in keg and let stand until it ceases to hiss. Then cork and let stand several months, then strain into demijohns and let stand six or eight 'months. Other Wines. All other wines are made in about same way and same proportions of fruit and sugar. Blackberry Cordial. To every quart of juice add one-half pound O'f sugar, boil and skim. When cold add one quart of w^hiskey to every gallon juice and sugar. Add spices of all kinds to taste, while boiling, and strain. Eggnog. Beat yelks of six eggs very light, pour over whis- 310 The Model Housekeeper. key to taste; also sweeten to taste, then add whipped cream until the right consistency. Brandy Peaches. Twelve ponndig white plum peaches thoroug'hly washed and fuzz ru'bbed off with cloth, add six pounds of sugar ; let this stand four hours, then simmer slowly until fruit is not too tender. Put in a few whole all- spice, boil wdth fruit. When cold place in large^mouth glass jars and fill with best brandy. Rhuharh Wi?ie. Cut in rather small pieces, put in enough water to cover, sicald but not boil, mash well and strain through sieve and then through cloth; add to each gallon of juice three .pounds 'of sugar and one quart of boiling water. Put in stone jar and cover with thin cloth. Skim once a day until it ceases to ferment. Strain again and bottle and seal. This is a very appetizing wine. Substitute for Cream in Coffee. Beat the whites of an esrsf to a stiff froth and put in a STn'all lump of butter, mix well ; put in cup and pour hot CO'ffee in gradiually to prevent curdling, stir- ring as you pour in. This is an excellent substitute for cream. "preserves anb 3ellles. Always cooik sugar into a syrup almost thick enough foT canldy, before adding fruit. This prevents fruit from cooking to pieces while syrup is boiling down. Cherry Jelly WitJiout Chernes. Use firm, tart apples cut up and cooked till well ■d'one. Strain twice, use two measures of sugar to three of juice. Take a few green cherry leaves, wash thor- oughly, tie in white c4oth, bruise and drop in syrup when the jelly will drop from spoon into a glass of icold water without melting it is done. Remove leaves, pour into molds and set away to cool. Cut white paper to fit down on top of jelly; dip first in whiskey and fit down in glasses K)ver top of jelly. Put on tops securely, keep in dark, cool closet. The leaves impart a delightful flavor which cannot be told from real cherries. Rhubarb Jelly. Cut stalks in small pieces, poit in just enoru^h water to keep from burning and stew until soft; squeeze through a j^lly bag, measure the juice, and return* to kettle. When it has boiled fifteen minutes add one lemon sliced to every two quarts of juice, boil five min- utes or longer then remove lemon and add one cup of sugar to one oup of juice; let it boil up briskly for a 212 The Model Housel'ccper. few miniutes. Remove all scum and strain again into jelly glasses. TMs miakes a pretty and clieHicately fla- vored jelly. Tomato Jelly. — A Nice Jelly for Meats. Dissolve one-'lialf box of Knox gelatine in cup of cold water, cooked to'matoes, either canned or fresli, and strain, heat again and stir in the cup of gelatine until the latter is all dissolved; add a little sugar, spices, pepper, salt to taste and mold in small in- dividual molds or pour in rather deep pan and cut in small squares. Either serve on plates with fowls for course dinner or use as salad as follows: 'Cover individ- ual pliates with lettuce leaf, put jelly in 'center, then chop celery, lettuce, anld a few nuts together and moisten miayonnaise and lay all around jelly. Serve cold. Strawberry Preserves. One pound granulated sugar to each pound of fruit, sprinkle one-half of sugar on herries and let stand for an hour or two to draw enoug'h juice to moisten sugar. When ready to begin drain juice thus drawn in kettle, and pour in rest O'f su^gar. Let begin to cook slowly at first until well dissolved. After it has simmered slowly for one-half hour put in one-fourth berries and cook just for ten minutes, then lift theim out carefully with a perforated ladle; spread on a dish and set in sun. Proceed thus with each one-fourth until adl have been cooked and spread on separate dishes in sunshine. When cool begin again at first diisih, this time allowing each Preserves and Jellies. 213 dis'hful to remain in syrup fifteen minutes; co'ol as be- fore, go over the third time as before, cooMng each dish fifteen minutes and spread in separate dishes and cool in sun. Now, let S}Tup cook until thick enough, and carefully put all the berries in it; allow them just to begin to simmer and then put into' glass jars steaming hot as yon would fruit you were canning; seal or screw U'p tight. Put away in cool, dark place. Preserves made this way are delicions; retain their flavor permanently, and will keep for years. Other berries and small fruits can be made in same way. Green Grape Jam. Stem grapes and simmer in preserving kettle with small teacup of cold water until soft; rub first through colander then through sieve; to every pint of juice add three-f ourtlis pound of granulated sugar ; boil pulp and sugar for fifteen minutes, stirring constantly to prevent scorching. Seal boiling hot in scalding hot 'Mason jars. Apple Snow. Three large, tart apples, three whites of eggs, half cup powdered sugar, half cup jelly. Stew or steam the apples, cored and quartered but not pared, and then rub them through a hair sieve. Beat the whites of the e^cr^ stiff, a did the sugar, beat again; add the apples and beat till like snow. Pile light in a glass dish; garnish with jelly or holly leaves; serve with boiled custard. 214 The Model Househeeper. A Delicious Butter. This "butter'^ which every one appreciates is made of appleSj plums and rhubarb. Take as many plums of any variety as you wish; wash, stone and put in the preserving kettle to stew. Select a third more apples than yoiu have plums, core and remove bruised spots. Wash and cut rhubarb, any quantity desired, and poit it and the aprples together to cook. After plumis and ap- ples are thoroughly cooked rub through a colander ; then put together in one kettle. Add sugar to sweeten and cook slowly in the oven or on the back of the stove as you would apple-butter. Stir often with a wooden pad- dle. AVhen nearly done, add cinnamon to flavor and cook a little longer. This is delicious. — ^Mrs. J. N. M. Young Househeeper. The young housekeeper venturing on her first pre- serving may like to know that: Six boxes of strawber- ries will yield five pint jars of jam; five boxes of cur- rants will yield nine glasses of jelly; six poun^ds of peaches will yield eight pint jars of preserves; seven pound's of peaches will yield fifteen glasses oif marma- lade; one peck of quinces will yield twenty-one glasses of jelly; four pounds of plums will yield five pint jars of preserves; foTir quarts of crab apples, measured after cutting small, will yield ten glasses of jell v. — ^Mrs. V. M. C. Apple Fritters. Pare, core, and cut two medium-sdzed sour apples Preserves and Jellies. 215 in eig^hth-s in' thin slices. Mix anji sift one and one-third eupfuls of flour, two teaspoonfuls of baking powder and one-fourth of a teaspoon ful of salt. Add gradually two- thirds of a cupful of milk and one egg well beaten. Stir the prepared apples into tlie batter, and drop the mix- ture by spoonfuls and fry in deep fat. Drain on brown paper, and sprinkle with powdered sugar. Banana Fritters. Mix and sift one cupful of bread flour, two teaspoo^n- fuls of baking powder, one tablespoonfTil of powdered sugar and one-fourth of a teaspoonful of salt. Beat one egg until light, and add one-fourth of a cup»ful of milk. Combine the mixtures, and add three bananas forced through a sieve and one tablespoonful of lemon juice. i)rop by spoonfuls, fry in deep fat, and drain on brown paper. How to Bake Peaches. Peaches 'may be baked like apples with excellent re- tni'lts. Peel the fruit, put into a baking dish with sugar, bits of butter and a cupful of water. Bake until the peaches are tender. A few chopped nuts sprinkled over the top of the fruit is an improvement. They should be served cold. Apple Float. Mash a quart cooked or coddled apples smooth through a sieve; sweeten with six tabl ©spoonfuls sugar, and flavor with nutmeg. Then add the apples, a gpoon- 216 The Model Housekeeper. ful at a time, to the whites of four egigs, well beaten. Put a pint of cream^ seasoned with sugar and nutmeg, at the bottom of your dish and p'ut the apples on top. Spiced Peaches. Peel the peaches and weigh them, then put in a jar and to every pooind of fruit poit one cup of sugar and one of vinegar and a bag of spice, mace and cinnamon. Let them stay over night and pour the juice into the preserving kettle and let it come to a hoil; pour over the fruit. Do this for nine successive mjomings and you will have something delicious. Creamed Apples. Pare your fruit and either scald or bake it until sufficiently soft to pulp it througih a colander; sweeten to taste, fill yo'ur glasses three parts full with it, then plentifully sprinkle in some powdered cinnamon, put a good layer of rich whipped cream on the top and sift white sugar over it. Fruit for Dessert. Beat well the white of an egg witli a little water; dip the fruit in, and roll it immediately in some fine crushed sugar; place it on a dish and leave it five or ?ix hours, then serve. A more sightly and exquisite des- sert than a plate of currants thus dTessed, cannot be had. The use of '^'haked bananas" in the place of apple- sauce is both new and delicious. Few use the bananas Preserves and Jellies. 217 cooked. They are more easily digested than the raw bananas and much m^ore palatahle. To Bahe Bananas. Eemove skins and- scrape long fibers from the out- side; cut in halves, lengthwise, and iput in a gi'anite pan. Pour over the bananas a mixture of two table- spoons of melted butter, one-third cup of sugar and the juice from half a lemon. Bake in a modem oven about thirty minutes. Turn once diuring baking. The bananas should be basted frequently with the sugar^and-butter mixture, which forms a thick syrup and bro'wns slightly where the bananas are done. Iced Fruits. Take fine bunches of ripe currants on the stalk, dip them in gumarabic water, or the whites of eggs well beaten; lay them on a sieve, sift white sugar over and let them diry. They are very nice for dessert or the tea table. Bunches of grapes, cherries or plums may be done in the same way. Peach Marmalade. Pare and cut up the peaches in small pieces, and to a pound of fruit add a pound of sugar. WTien the sugar is dissoilved set it over the fire, and let it boil till it is a smooth paste. Stir it all the time it is boiling. Put it in the jars while warm and paste them over the next day. 218 The Model Housekeeper. Blackberry Coihler. (This is a southern dish^ sometimes called "famil}' pie.") Line a puddling dish with pastry and fill it with ripe, luscious Madkberries. Sprinkle liberally with sugar and cover with a top crust which has been rolled thin, dioubled together and gashed with a knife. Open it and spread over the berries and press the edges down with a fork. Bake slowly for half an hour. Serve with cream or with butter and sugar. In the winter use canned berries. Tapioca Cherries. 'Wash one cupful of pearl tapioca through several waters, cover with cold water, and soak 'over night. In the morning put over tihe fiire in a double boiler with one pint of boiling water and simmer slowly until the tapioca is perfectly clear. Pit one and one-half pound of sour cherries, stir with the boiling tapioca and sweeten to taste. Take from the fire, turn into the dish 'from which it is to be served, and set away to cool. Serve cold with cream. This recipe makes enough for eight persons. Cherry Jelly, ^Yith Whipped Cream. Dissolve four teaspoonfuls of granulated gelatine in one cupful oif water. Take one quart of ripe cherries, stem and stone them, saving the juice that comes from the fruit, and adding it to the so^aiked gelatine witli one cupful of sugar. Stir them over the fire until the sugar Preserves and Jellies. 219 and gelatine are dissolved. Turn tlie pitted cherries into an earthen m'old, and turn the liquid jelly over them. Set in a cold place to harden. Serve with whipped cream. Gooseberry Jam. To six pounds of ripe gooseberries allow four pounds of granulated sugar. Top and tail the berries and boil, stirrinof often, for an hour. If there seems to be too much juice, dip out and use for jelly. Wlien the ber- ries have boiled for an hour add sugar and cook for an hour longer. Put the boiling hot jam into glasses and seal. Preserved Peaches. Peel the peaches and, after removing the pits, weigh the fruit. To each pound of this asllow a pound of siugar. Put the fruit into the kettle in layers, covering each layer with sugar. Simmer gently for a half hour after the boil begins, then remove the peaches and spread them on a iplatter. Boil the syrup until thick, skimming often. Pack the peaches into jars, fill these to ovei'flowing with the boiling syrup and seal. Tomato Preserves. Peel the tomatoes and to each pound add a pound of sugar and let stand over night. Take the tomatoes out O'f the sugar and boil the syrup, removing the scum. Put in the tomatoes and boil gently twenty minutes; remove the fruit again and boil until the syrup thickens. 230 Tlie Model Houselceeper. On cooling put the fruit into jars and pour the syrup over. The round yellow variety of tomato should be used and as soon as ripe. Pears. Pare, cut in halves and throw into cold water. Take one pound of sugar and a little over a cup of water for every three pounds of the fi'uit. When the syrup boils put in a layer of fruit and cook until tender. Have jars ready in a p^an of boiling hot water (be careful to plunge them in so the water strikes outside and inside at the same time) ; fill the jars to the tojp with fruit, then pour on boiling syrup to the brim and screw the tops very tight. Set away in a cool, dark place. Brandied Peaohes. Put the peaches in boiling water for a few minutes, Avhen the skin will peel off easily. Make a syrup of half a pound of sugar and half a teacaip of water for each pound of peaches. Skim as the scum rises in boiling, then put in the peaches and boil them gently until ten- der — no lonjger. Take them^ out carefully and fi'U your cans or jars. Remove the syrup from the fire, and add to it half a pint of best brandy to every pound of peaches. Crab- Apple Jelly. Wash the fruit clean, put into a kettle, cover with water and boil until thoroughly cooled. Then pour into a sieve and let it drain. Do not press it. through. For Preserves and Jellies. 221 eacli pint of this liquor allow one pound of sugar. Boil from twenty minutes to haif an hour. Jellies can \y) made from quinces, peaches and Porter apples in the same wa3^ Preserved Grapes. A dieli'cious preserve can be made of California grapes. Cut each grape open with a knife and extract the seeds; add sugar to the fruit, pound for po'und; cook slowly for half an hour or longer until tlie syrup and pulp of the grape are perfectly clear and trans- parent. Mexican Caramels. Put one cu'pf-ul of granulated sugar in iron skillet, stir over a slow fiire until melted, taking care not to brown; when syrupy add a cup of very richi cream and stir until all is dissolved ; add another cup of granula- ted su'gar and one of hrown sugar, butter size of walnut, boil all until it forms a soft ball in cold water; take from fire, adid a cupful of chopped nut meats, beat until beginning to cream; pour on buttered dish and mark in squares. This is delicious. Chocolate Caramels. One cup imolasses, one-half cup sugar, one-fo'itrth pound of chocolate grated, one-half cup of milk, large tableispoonful of butter, stir constantly until it hardens in cold water. Pour in buttered pans and mark in squares while cooling. Mar quins Candy. 'Grpanulated sugar one pound^ milk one pint, blanched almonds chopped, one^half pound, butter one-fourth of pound; English walnut meats one- fourth-pound, almond extract one teaspoonful. Boil butter, sugar and milk until the mixture balls in cold water, then remove from fiTc; add extracts aud nuts, beat until a little sugary and pour in buttered pans. 222 Candy. 223 Alexandria Drops. B'rown sugar two pounds, butter one-fourtli of pound, water 'one cupful, vinegar one tablespoonful, chopped pecans one cupful, cook sugar, butter, water until it hardens in cold water; add nuts, pour on but- tered slab until cool enongih to ihandle. Pull until quite creamy, cut in pieces with scissors one-'half inch thick. Crystallized Violets. Prepare a rich thick syrup of white sugar and boil until it candies, wash and set aside some perfect speci- mens of Siweet-smelling violets and when syrup is ready dip flowers into it singly until all are thoroughly coated allowing each coat to dry before dipping in the violet la second time. The syrup should not be too hot else flowers will wither. Set flowers on a sifter to dry, and when by being repeatedly dipped and they are sufficiently coated roll each flower in confectioners' sugar before the last coating has a chance to become dry. Set aside and when thoroughly dry they are ready for use and will keep a long time. Butter Taffy. Boil three cups brown sugar, one-half cup molasses, one-fourth, cup each hot water and vinegar. When it crisps in cold water, add two tablespoons butter, one teaspoon vanilla, cook three minutes, cool on buttered pans. 224 The Model Housekeeper. Candied Popcorn. Put into an iron kettle one tablesipoon butter, three tablespoons water, one teacup white pulverized sugar. B'oil until ready to candy, then throw in three quarts nicely popped corn. Stir briskly until candy is evenly distributed over corn. Take kettle from fire, stir until it is cooled a little and yo'u have each grain separate and crytallized with sugar, taking care that corn does not burn. Knts of any kind miay be prepared in same way. Cocounut Cream Candy. O'ne cocoanxit, one and one-half pound granulated sugar. 'Put sugar and milk of cocoanut together, heat slowly until isugar is melted; then boil five minutes; add cocoanut (finely grated), boil ten minutes longer, stir constantly to keep from burning. Pour on buttered plates, -cut in squares. Will take about two days to hai'den. Use prepared eocoanut wlien other cannot be had. Hichory Nut Candy. One cup hickory nuts (meats), two cups sugar, one-half cup water. Boil sugar and water, without istirring, until thick enough to spin a thread, flavor with extract lemon or vanilla. Set off into cold water; stir quickly until white; then istir in nuts; turn into flat tin; when cold cut into small squares. Ice Cream Candy. Three ciipis sugar, crushed or cnt loaf, a little less Candy. 225 than one-half cup vinegar^ one and one-half cups cold water, piece of butter size of a walnut, flavor with ex- tract vanilla. Boil until it hardens, then pull until white. Velvet Molasses Candy. Put one and one-half pounds sugar, one-half pint of molasses, one-half pint water, one-fourth cup vinegar, in agate kettle. Heat; when boiling add one-half tea- spoon creanx tartar, hoil till it crisps in cold water. iStir; when almost done add one-fourtih pound butter, one^fourth teaspoon soda. Cool in buttered pan and pull. Peanut Brittle. Shell and cliop roasted nuts to measure one pint. Put two pounds granulated sugar in clean frying-pan. Stir over slow fire. It will lump, then gradually melt. When pale coffee color and clear add nuts and pour quicMy on buttered tin sheet. Roll thin as possible. When cold break up. Fudge. Cook three cups sugar, one cup 'milk and one table- spoon butter. When sugar is melted add four or five tablespoons cocoa. iStir and boil fifteen minutes. Take from fire, add one teaspoon vanilla, stir till creamy, pour on buttered plates, cut in squares. Cream Candy. Three pints sugar, one pint boiling water. Stir 226 The Model Homeheeper. until dissolved, then cook without stirring until it spins a thread, then add very slowly one-half pint cream (-do not stir it). 'Cook to hard hall, pour on marhle slab, flavor when cool enough to pull. Butter-Scotcli Candy. To one teacup of water put two talblespoons of vinegar; stir into this one pound of dark-hrown sugar and boil ten minutes; then add four level tablespoons of butter and let cook until it threads. Pour very thin on boittered tins. Fondant. Two cups granrulated sugar, one cup cold water, boil slowly until when dropped in cold water will form soft ball, let set in stewer until cool enough to put stewer on your hand, tlien beat fast. Flavor and color as you desire. Sea Foam Fudge. Two cups of brown sugar, one-half cup of boiling water, boil together until strings -from spoon, then pour it over the whites of two eggs beaten to a froth, then beat in one cup nut kernels; drop on buttered plates. Nut Fudge. Three cups of brown sugar, one cup of sweet milk, two tablespoons of butter; boil about twenty minutes, stir continually while boiling. Cmdy. 227 Chocolate Fudge. Two cups of white sugar, one cup of brown sugar, one tablespoon of butter, one-half cup of Baker's cocoa, one cup of milk or cream. Cook until thick, beat, flavor with vanilla. Divintiy Candy. Five pints granulated sugar, two and one-half pints cream, two pints rock candy syrup. 'Mix and let it boil until it forms a soft ball when dropped in cold water; add one pound blanched and chopped almonds, one^half pound candied cherries, one-half pound ca died pineapple, cut in small pieces. Beat until cool and pour on cloth wrung out of hot water and roll up. Peppermint Creams. Boil together without stirring two cups of granu- lated sugar and one-half cup of water. When thick enough to spin a thread, remove from fire and set pan in cold water and beat mixture rapidly until it be- comes white and creamy; flavor with peppermint and squeeze through a pastry tube into quarter-of-dollar-size drops on waxed papers. Apple Taffy. Boil together a pound of granulated sugar and a 238 The Model Home'keeper. small teacupM of water until a little dropped into cold water is brittle. _ Bo not stir while boiling. When done set the saucepan of syrup into an outer vessel of boiling water, add a tablespoon of lemon juice and dip the apples in quickly, turning them over until thoroughly coated with the syrup. Lay on waxed paper to dry. To prepare the apples simply wipe each clean with a damp cloth and run a fine skewer through it. Choose small, firm apples for this purpose. Candied Figs. Wash the figs and plunge them into hot water. Set them over the fire and boil for a few minutes. Take them out with a fork and drain in colander, laying a plate over them and upon the plate a flatiron or other heavy weight to siqueeze out ail the moisture. While they are draining, m-ake a rich syrup of a quart of granulated sugar and a pint of water. Use sugar and water in these proportions, grading the quantity by the number of figs you wish to put up. This is en- ough for forty or fifty fi^gs. When every drop of water has been dnained from the figs, put them into the boiling syrup and cook steadily until the syrup has almiost boiled away. Add then a heaping cupful of sugar. Coiok the figs in this long enough to make sure it is dissolved; drain again; spread the figs upon broad graniteware platters or pians and diry in the sun- shine. Turn them many times while they are drying. Use an aluminimi kettle in this work, and toward Candy. 229 the close of the boiling diown put a piece of tin or of asbestos under the kettle to prevent scorching. -We think things which require protracted boiling are less likely to burn in an aloiminum kettle than in other ware. Fig Candy, One cupful of sugar, one-'lialf cupful of water, one- fourth teaspoonful cream of tartar. Do not stir while boiling. Bioil to amber color, or until it strings. Stir in the cream of tartar just before taking from fire. Open figs and lay in* buttered tins, and ponr candy over them. 3fou5eKeeper'5 IKltc^en (Tonvenlences, fMy sister, refrain from spending the little change yoTi have been saving for fun-spending such as niiat- inees, sodia, treats, etc., and insted hie your to the near- est kitchen shop and! supply yourself with household tools, so dear to the house wife's heart and I can safely say in the end for the amiount expended you'll get more genuine satisfaction than you would in many times the ^amount spent foolishly. Aluminum I'S the proper thing for kitchen utensils and to eorres- pond with these if one does not feel ahle tO' replace the ii'on sink for a iporcelain one, it should be treated to several coats of aluminum paint which will never tar- nish. The sink must be perfectly clean and free from rus't and) grease and thoroughly dry before painting, also treat the water pipes in same way. It certainly will transform their apipearance. Unscrew the water pipes from the back groimd of wood and slip a sheet of zinc behind them large enough to cover the wood- work. This will be held in place by the pipes when screwed back but the sink should also have a few un- conspicuous tacks around the edge over the wood sur- rounding the sink and also over the wooclten extension at end of sink should be covered with the zinc. This covered woodien extension inclines downwand toward 230 IIonseTceeper' es Kitchen Conveniences. 231 sink. The wire dish .drainer may be placed upon this. Then the hot running water poured over dishes as they may dry easily and water run quickly into sink and leave no trace of prolonged dampness as it does on the grooved wooden shelf. The combination oi the gray zinc andl silVertOined aluminum' is exceedingly pleas- ing. The whole kitchen ig madte moTe cheery by this shining sink andi dish-washing is not so irksome as when one is obliged' to contemplate black iron and dingy wood-work. Stopped Up Sink. Sink stoppage is usually caused by grease, some- times by coffee grounds, and in ninety-nine cases out of a hundiredi by carelessness. iSee that your plates are scraped free from grease and scraps before they go into the dlishpan. Insist that coffee grounds shall find their way into the garbage can rather than the sink. Keep a small, stiff scrubbing brusih, an iron sinksicraper (with a rubber edige) near at hand, and enforce their use after dishwashing time. If these few simple rules are obeyed, if none of the greasy Avater in which vegetables (have been cooked, gravies, or other greasy liquids are poured into the sink (and it is not the pliace for them), if the pipes are scalded daily, with clean water and plenty of common waishing aoda, you run very little risk of stoppage. A plumber once said to me: "If women would use more soda in their sink pipes, there* would be less 232 The Model Houselceeper. work for us.. 'Some of them use lye, which cuts the grea&e, but ruins the pipes. Sodla is far Ibetter." The Kitchen Beautiful. Although it sometimes proves dlangerous to trifle with the cook, especially if she be of the New York variet}^, yo'^ng housekeepeTs like a word' or two in the arrangement of the kitchen, says a writer in the New York Press. One interior decorator has just fitted up a kitchen in a country cottage with a color scheme of blue and! copper. The paint is blue and. the cooking utensils 'are of copper. The chairs are fitted with square blue cushions, and when the cooking is over for the day ihe table is laid with an art linen cloth of the same shaide. There are even blue candles in copper hol'ders, and the dresser shelves are laid with blue floral paper. "Alumintum kitchen ware looks moist attractive,"' says this same decorator, '^^against rough wall paper of old rose. I have just furnished a flat kitchen in that style. The floor is laid with polished linoleum in a shade of rose, and casement curtains m the window repeat the samie color scheme." Erven the humhle duster of the kitchen beautiful is taking on new airs. It is now of crash, patterned with bright borders to match the color of the kitchen or butler's pantry. ''Wear Ever" Aluminum. In speaking of aluminum I feel it my diuty for the benefit of my patrons to recommend the ^'^Wear Ever** Housekeeper's Kitchen Conveniences. 233 braiTud. I have never used any other and believe it has a right to lay claim to the name chosen "'Wear Ever." It, I am sure, has many more novel styles of utensils and is much more durable as well as brighter and more ajttractive in ever)^ way than other brands and I wooild suggest by all means when investing in aluminum, whenever possible, to get tho '^'Wear Ever" brand. Gasoline. Ajfter .cleaning an article that requires to be cleaned in gasoline, the gasoline that is left over can be used again, no miatter how black and dirty it may look, by pouring it in Mason glass jar or bottle and let stand a few hours all the dirt will settle to the bottom and gasioline be perfectly clear. Dishcloths. The best dlish cloths are made of knitted cotton. They will wash again and again and still look like new. Ammonia. Always have a bottle of household ammonia in kitchen and soak towels in suds with a tablespoonful O'f ammonia adlded while putting away dishes, then wring out and rinse and hang in sunshine to dry. Coal Oil as Cleanser. Coal oil will clean a porcelain or zinc sink immediate- ly and if an iron one is saturated with it and left over night will free it entirely from rust and grease and leave 234 The Model Housekeeper. it nice and clean. Always keep a stack of newspapers in kitchen; make dishwashing much easier to wipe out greasy dishes with them before putting in Wiater, and papers are useful in so many ways in kitchen. New Ironware Should! nott be used for codking until it is first boiled in water with potato peelings added. This is best means of getting them in proper shape. Someone c-ouldi db a bride a great favor by letting her know about this. Remove Jar Tops. Dip a woolen cloth in very hot water and wrap around the outside of cap. This will cause it to ex- pand. Kitchen Carpet. A carpet bacllly fadied and scarcely fit for use may be utalized in following manner : "Clean thoroughly from dust^ tack on floor wrong side up and paint it. The first coat should be quite thick and it is better to use the yellow ochre for first coating. After this coat is real dry apply the next two which can be any shade desired. However, let each coat dry before put- ting on another. A carpet treated in this way will out wear linoleum. Spool for Pegs. Drive a nail through an empty spool .and you will Housekeeper's Kitchen Conveniences. 235 have a .good peg on w'hich to ihanig in the kitchen and f antrv, kitchen porches and cellar. The spool will not tear nor rust as a nail does. Bags for Biscuit Bourd and Boll Bins. M'ake of heavy unbleached muslin to open at one end with draw strings to hang up. Will keep them from flies, dust and dirt. Lamp Wick Will bum evenly if you cut a V in center after it is trimmied for use. Watering House Blants. Use a whi^k broom when sprinkling plants in house. A slate with pencil attached and hung in kitchen is convenient to put down things as you think of them. Clean Lamp CJiimneys. A few drops of 'alcohol rubbed on inside of lamp chimneys will remove all traces of greasy smioke when water is of no avail, and to make them less fragile (also glassware of any kind), place them in pan of cold salt "\\'ater and let them heat very igradually until they reach the boiling point then continue boiling a few iminutes; set off fire and leave articles in water until quite cold. Dishes that have become brown and burned from bak- ing can be easily cleaned after standing a while in borax w^ater. 236 TJie Model Housekeeper. Glassware — Cut Glass. A little bluing in which glassware is washed ad'^is much to its brilliancy. Kitchen Table. Always put your kitchen table in front of window. It is much more cheerful than a bare wall. Tie a dust bag over your broom and rub oveT yo'ur porch every morning and it will require a great 'deal less m^opping with water. Bags Over Pitchers. Paper bags are fine for islipping over pitchers con- taining food. Marie the Brushes and Brooms. If you have a pyrography outfit, it is best to have every broo'm and scrubbing brush marked with the name and object for which it is designed, so that there will be ido danger of yooir Persian rug bemg swept with a greasy kitchen broom'. Kerosene as a Cleansing Medium. FoT cleaning cut glass, mirrors, windows, etc., kero- sene is a fine medium. A little rag dipped in the oil and this rubbed over the surface of window, then wiped off with clean cloth and polished! with tissue paper or chamois, gives a luster not exceilled by .any cleaning preparation. It leaves no odor on glassware and it Housel-eepers Kitchen Conveniences. 237 d'oes leave a woniderful brilliance. It will clean the dirtiest paint spots in a anomt air you can get in town. Leave the housework until later in the day, and take the baby out very early in the morning — from six until eight or nine is a good time — ^then spend the hottest p^art of the day in the house, where he need have very little on and enjoy his frequent sponge baths. In the late afternoon, from five until seven, is another good time to take the baby oul, b'ut after the dew^ begins to fall it is best to be in the house. If you are within reach of recreation piers, can take a day on the water or a long, cool trolley-ride into ihe suburbs, by all means take advantage of these things ; tliey will do much to keep your baby well during the summer. Eemember that your arms are very heating Babies. ^^'9 to a baby, and keep him out of them all you can during the warm weather. Another point to bear in mind is the early removal of soiled clothing. Do not leave soiled napkins nor underwear about even for a minute. Have a covered pail with a little water and mild disinfectant in it, and just as soon as you remove a soiled diaper from the baby put it at once into this pail and cover it until you have time to wash it properly ; be sure not to place it on the floor or on a cliair where flies may light on it and carry the germs of disease to the next person on whom they alight. These may seem small points, ibut they mean a great deal to the baby in warm weather. Croup. Croup can be cured in one minute, and the remedy is simply alum and sugar. Take a knife or grater, and shave off in small particles about a teaspoonful of: alum, mix it with twice its quantity of sugar to make it palatable, and administer it as quickly as possible. Almost instantaneous relief will follow. Summer Diarrhoea In Bottle-Fed Babies. First of all stop all milk at once, as this acts like a poison while the child is suffering from diarrhoea. Give one or two teaspoonfuls of castor-oil to remove any iiritating matter that may be present in the intestines. Give plenty of pure, cool water that has been first boiled. The child may take this from a bottle, spoon, glass or medicine-dropper. For food give the albumin- 280 The Model Housekeeper. water mentioned on this page if the baby vomits much, or else give barley, wheat or rice water, if the child can keep these down. To make these waters or gruels take one teaspoonful of the fliour, mix it into a smooth paste with a little cool water; then add in to one pint of boiling water which has a pinch of salt in it, and boil for twenty minutes, 'adding enough water at the end of that time to make up the pint (for some will have boiled away) ; strain and give to the child in his nursing-bottle, feeding the proper number of ounces for a baby of his age every two ot three ho'urs. As the child grows a little better the igruels may be made '.stronger. The next step is to add a very little milk to the gruels. Usually one ounce of milk to a pint of gruel may be taken, then, little by little, add more milk until the baby is again back on his original for- mula. When milk: is added to the gruel it is best to ad;d also some limewater — about one ounce of the lime water for each twenty ounces of the food. You should always call a doctor to see the baby as soon as possi- ble, but you should stop the milk and give the castor- oi] at once, without waiting until he can arrive. Giving Medicine. The most nauseous physic may be given to children without trouble by previously letting them suck a pep- permint lozenge, a piece of .alum of a bit of orange • peel. 'Many people make the mistake of giving a sweet aftei'wards to take away the disagreeable taste; 't is far better to destroy it in the first instance. Babies. 281 Exercise Pen. An exercise pen would be just the thing for a baby. This is rather expensive, however, so if you do not care to purchase one get a large drygoodis box deep enough so that bahy's head just comes above the sides when he stands up. If the hoards are rough have them planed off so no splinters will get in the little hands and knees; then give baby a toy or two, put a pad in the bottom of the box and let him amuse him- self on the piazza while 3^ou are at work. He will get plenty of exercise andi fresh air in tiliis way, and you will not have to watch him constantly. Feeding Baby Teething. Give such a ba)by pure boiled water^ and do not try to force food until he shows some inclination for it. Thirst In Infants. Thirst in the infant is nearly always mistaken for hunger. Give your crying child a little cool (prefer- ably boiled) water, using cup or spoon, or try tiny pieces of ice tied in a scrap of lawn and .see if it does not prove the very thing needed. Six or seven times every day the babies should be offered drink; it regu- lates the bowels, cleanses the mouth and stomach, and prevents in a measure overfeeding Whooping Cough. Whooping cough is a very common and infectious S82 The Model Housekeeper. disease. Children of all ages may .contract it, but young babies are especiailly liable to have it if| exposed. From the very beginning of the first stage whooping cough may be given to others, and while there is tihe least whoop it isi very) cofiiitagious. iGeneraily it is best to keep a child with whooping cough away from other children for two months. It is very rarely carried by 8. third person or by means of clothing. After ex- posure one m.ay expect a child to come down with w^hooping cough at any time from' seven to sixteen days. No distinct cure for 'who'opdng cough has been found, and as a rule drugs do more harm by upsetting the stomach than good in relieving the cough. The chief thing to be considered is to keep the child as well nourished as possible and give him plenty of pure, fresh air. If possible it is well to take him away for a complete change of air; this will sometimes consider- ably lessen the duration of the disease. At any rate, tlie child should spend as much time as possible in the open air every day and sleep in a well- ventilated room at night. The question of giving the child sufficient nourish- ment is often a serious one, because so m.uch food will be vomited. It may be necessary to feed the child a little more frequently than when he is well. After a paroxysm of coughing, when the mucous has been ex- pelled, and perhaps any food that has been in the stomach at that time, a glass of milk or some broth witb perhaps a little zwieback — if the child is old enough to take it — may be given and will many times remain Babies. 233 down, because another paroxysm is not likely to occur right away. Food which is easily digested and which contains the most nourishment should be chosen. In- fants may he given peptonized milk in place of the usual formula, as this will he digested more rapidly U the child seems to be losing strength it may be nec- essary to give some form of predigested beef beside the regular meals. Pacifiers. Physicians and nurses who treat babies agree +iiat paeifiers are the cause of many ills. The constant suction on the nipple produces enlargment of the ton- sils and promotes the gmwth of adenoids; catarrh soon follows, then a chain of evils, ehief among which is deafness. It is very easy for catarrh to extend from the nose and throat into the little tube that connects these organs with the ear, and the catarrhal deafness that may then occur is one of the most frequent forms and also the most hopeless to treat. If unclean objects are put into the mouth there is also great danger of germs finding their way through this little tube into the ear, and an abscess, with possible destruction of the drum, is likely to follow. A^umerous other diseases may be caused by the paci- fier; sprue or thrush is often directly traced to its use. Con-stant suction overworks the little glands in the mouth that produce saliva,. and a-ll this liquid that is intended to be mixed with the food and help di^es: \t is wasted on tlie pacifier, so that Avhen it is needed for '^84 Tlie Model Housekee'per. tShe food there is little left; indigestioii .and chronic dyspepsia follows. I am sure if mothers realized the dangers of allow- ing their babies to form "the pacifier habit" the manu- facturers would soon eease to pTodnce these articles, as there would be absolutely no call for them in the shops. It lies in the hands of mothers to put a stop to this evil. Stockings. [JnlesiS you want your baby to have poor digestion ■and colic you should cover up the little legs with long woolen stockings pinned to the diaper. Constipation. Try to regulate the bowels by means of food rather than medicine. Bran gems, prune jelly and graham mush are all good laxatives, and might be enough without anything else. Vomiting in Warm Weather. Try albumen-water given in small quantities and very cold. To make it take the white of one fresh Qggy half a pint of cold water and a pinch of salt; place in a bottle and shake all well together; strain if any specks are seen. 'At first try only one tea;spoonful of this at a time, and if the child retains it then gradually' frive more. Bahies. 285 The ^ Diet of the Nursing Mother. 'Cabbage and! tomatoes are not generally well di- gested by a nursing mother, and hence have some bad effects on the baby, but, as a rule, other vegetables and melons do no harm. A baby should be about six nionths old (before prune juice is given. 3fome iDoctor* Advice on Poisons. In all cases of poisoning is to empty the stomacli as freely and speedily as possible. For this purpos*? you may use a tablespoonfnl mustard and salt in a tumbler of warm water or any other emetic you havo on hand. Spices taken in large doses. Acids when swallowed burn the throat and produce violent effects on the stoma'ch. When you suspect that any of these have been swallowed, give a cupful of sweet oil, melted butter or lard, or you may give common soap in solu- tion and .afterward give an active emetic of ground mustard, salt and water. If you suspect nitric or oxalic acid as the poison, give lump magnesia or chalk and water. Alkalies are counteracted by swallowing common vinegar, any kind of oil of grease converts and alkalis into a soap which is harmless to the patient. Hence in these cases you can give oils, -butter, lard, etc. Arsenic. — 'Give any of the oils, fats or magnesia in very large quantities. Opium and other narcotics. — If you sus- pect overdoses of opium, morphine, laudanum, para- goric or other narcotic, give a quick emetic at once; m'ustard and warm water or pulverized alum or any other powerful emetic should be given at once. If the 286 Home Doctor. 287 patient should become drowsy keep him in motion; dve very strong coffee; ctash cohl wfiter upon the face and shoulders and u.-=e eohl applicati'ons up and down the spine. Gravel. One pint of water, two ounces bicarbonate of soda. Take two tablespoonfuls in the early forenoon and the same amount toward night. Drink very freely of water during the day. Inflammation of the kidneys has been successfully treated wdth large doses of lime- water. Persons troubled with kidney difficulties should abstain from sugar, starchy food and sweet vegetables. Sore Throat. 'Simple remedies are best. Alum and honey dis- solved in sage tea and used hot as a gargle is splendid tor sore throat. Also applicaotions of cloths wrung (mi of very hot water and applied to the neck, changing often, is good to remove inflammation. During the evening is best for applying this remedy and should be kept up for an hour or more. Astlima. Powdered licorice root, powdered elecompane root, powedered anise seed, each one drachm, powdered ipecac ten 'grains, powdered lobelier ten grains; add sufficient amount of tar to form into pills of ordinary size. Take three or four pills on going to bed at night. Aiv excellent remedy for asthema or shortness of breatli. 288 The Model Homeheeper. Cinders from the Eye. Put one OT two grains of flaxseed which can he placed in the eye without pain or injury. As they dissolve a glutinous substance is formed which envel- opes .any foreign body that may be under the lid and the whole is easily washed out. 8unstrolce. Wxap la wet cloth bandage over the head, wet another cloth folded smiall square, cover it thichly with salt and bind it on the back of the neck. Rub dry salt briskly behind ithe ears. Put mustard-plasters to calves of legs and soles of feet. This is an effectual remedy. Drowning. As soon as body is recovered it should be stripped of all clothing, rapidly dried, placed in a bed previously warmed, the head, neck and shoulders raised, a little friction with the dry hands used to the extremities and heated flannels kept applied to the rest of the body. To restore breathing place the person flat on the face, press gently on the back then turn the body on its side, then turn lagain on the face, press again on the back and turn again on the side. This should be done about sixteen times a minute. Vinegar for Rheumatism. A case cured in my own immediate family by taking one-third glass pure apple vinegar half hour before Home Doctor. 289 ,each meal was cured sound and well. A very severe case where the patient had scarcely been able to walk for nine months. Cure was completed in thirty days and distcardied crutches in ten days. Milk Leg. I have known milk leg of many years standing to be cured by using dry beech leaves ; white beech is best. Get those that hang on the trees after the leaves fall. Boil them and use the water to bathe the sore then bind on the boiled leaves. Change them often at first. Bed Sores. There will be no danger of bed sores if you will bathe the tender skin with alcohol every day. But if they have already developed put the whites of an egg in a (Cup, cover with alcohol, apply several times a day. The alcohol stimulates and hardens the skin. The whites of eggs forms a coating which excludes the air. Calomel is also good to dust on to dry up sore and in bad cases a pinch of burnt -alum added to egg and al- cohol helps, as it draws out inflammation and being a stringent helps also to dry it up. Boracic acid is also good to dust on after bathing with alcohol. Strawherries for Teeth. Strawberries are fine as a dentrifice. Take two or three real fresh, ripe strawberries, crush them and rub your teeth with them five or six minutes a day. The 'i'90 The Model Hotisel-eeper. improvements begin at once and in a short time they will be white and lustrious as pearls. Whooping Cough. Mix equal parts linseed oil, black molasses with sprinkle of sulphur. A teaspoonful every coughing spell. Disinfectant Which will sweeten the whole place may be made for ten cents. One pound of c-opperas, eight ounces crude carbolic acid dissolved in one gallon of water. Use frequently. Rheumatism. This information said a well-know physician to me will prove an invaluable boon to people suffering from rheumatism in any form. Twenty-five cents worth of oil of wintergreen; put ten drops on a lump of sugar, place in the mouth and let it dissolve slowly then swallow it. This should be repeated every two hours until every vestage of the malady has dis- appeared. In the meantime take a few doses of Eo- chelle salts. This said the physisian, if taken as I have prescribed, will save suffering humanity many dol- lars. Hiccoughs. A lump of sugar moistened with vinegar. In ten cases tried as an experiment, stopped hiccoughs in nine. Home Doctor. 291 Insect Bites. The juice of raw onions applied to stings and bites will desitroy the poison. Pnemnonia. This remedy I am told has heen known to cure the worst cases of pneumonia. Apply sweet oil to iha chest, then cover quickly with powdered lovelia, then 'cover this with .se\'our over hot water and let dissolve, add a handful of soda to this and when cold it will form a jelly. Put your clothes into soak the night before into warm rain or cistern water, soap well with this jelly, especially all soiled places, roll up and put in water each piece separately. iSText morning wring out lightly and put in real hot water made soapy with Fels N"aphtha soap, turn each machine for about three min- utes and rinse blue and hang out your clothes. Will be much nicer than hand washed. Starch. Mix starch with enough cold water to about con- sistency of cream, add a shaving of hard, white soap, a teaspoonful of coal oil or lard, this will prevent it from sticking to irons and give a nice gloss. Stir this mixture into a vessel of boiling water, stirring con- stantly for about three minutes, strain and it is ready for use. To Laundry Corsets. Much more satisfactory to wash than dry clean. 304 The Model Hotisekeeper. Spread it on board or wo'oden table one-half at a time and fasten securely with thumb tacks. Then soap well with Fels JSTaptha soap, then scrub with small scrub- brush in hot water. Scrub each section in turn np and down, rinse in lukewarm water in which add a little bluing. Dry as quickly as possible. Try Washing Flannels Like This Rule. Make good suds of white soap in warm water (not boiling) and wash the flannel underwear in this water apart from everything else. Do not rub soap on the garments, or they will be hard and stiff. Wash well through two waters prepared the same way; then rinse in warm water to which a little bluing has been added. After rinsing thoroughly wring them out w^ll, shake them, and spread on the clothesline. While they are drying shake ,&tretch and turn them from time to time. They should dry slowly. Flannels washed in this way will keep soft and shrink but little. To Keep Comforts Clean One woman makes her sheets about eight inches longer than those generally used, having a two-inch hem on one edge; then she works three small buttonholes in the hem, one in the center, and the other two about fourteen inches from the center, on each side. On the comforter she sews three small buttons about eight inches from the top and the same distance apart as the buttonholes in the sheets. When the bed is made up every morning the upper sheet is turned over and but- Laundry Hints. 305 toned to th^ comforter, so that the sheet is always next to tlie face of the sleeper. Washing Blankets and Woolens. To wash blanJvets and woolens : Take one-half of a bar of Fels-Naptha soap; shave it very fine. Pour over it a pint of boiling water, and put upon the fire and stir until it becomes a thick paste. Into this put one tablespoon of borax and two tablespoon fuls of liimmonia .Have ready a tub of tepid water softened with a tablespoonful of borax. Stir into this the soap mixture then put in the articles you wish cleaned. Let them soak an hour, occasionally turning them over ; then run through a wringer. After this rinse through clear, tepid' water being careiful never to rub with the hands. Eun through the Avringer again, and hang in the SJim to dry. When nearly dry, iron. Blankets washed by this recipe are as soft as when new. Shawls, flannel dresses, in fact all woolen goods, it will wash beautifully. To Starch Dark-Colored Lawns. Some people have trouble starching dark lawns be- cause the starch will show. To avoid this, use ffuim- arable. To starch a dress, take one heaping teaspoonful of gum-arabic. Dissolve in a little warm water, then add enough water to wet the dress. This makes it crisp and it can be ironed in the same way as other starched goods. A teaspoonful of turpentine put in boiler when 306 The Model Househeeper. 9 boiling white clothes, will keep them snow white and remove the dingy look about neck-bands, wrist-bands, etc. Add a little pulverized borax to starch while cook- ing; it will give a gloss and prevent it from sticking to irons. When washing white flannels, have the water you rinse them in very blue and they will not become yellow. Add 'borax to water you wash and rinse them in, using rather warm water for both, and your flannels will al- ways be white and soft. In washing knit or crocheted articles, squeeze in- stead of wringing, and dry by laying on a clean towel, turning often, and they will be as nice as when new and will retain their shape. Do not hang on line. Laundering Embroidery. Mercerized cotton, especially the white, wash bet- ter than embroidery silks. No matter how good a silk you buy it will not stand having soap rubbed upon it. Hot water is equally injurious. So is ironing with a too hot iron. M'ake a thick suds of warm water and pure soap and rinse the pieces to be washed. Squeeze through the hands and do not rub on a board. Einse in clear water of the same temperature as the first. 'Squeeze ooit as much as possoble of the moisture with the hands and do not rub on a board. Pull into shape and roll in a thick towel to absorb the excess water. Then take a smooth piece of d^imp muslin and Laundry Hints. 307 place it over the back of the embroidery an'd do the ironing through that. \Yhen Pressing Dark Garments Cover the ironing-'board for the time with some dark lining material. Otherwise, sometimes after the gar- ment has been dampened and pressed on the usual white •cover white blotches are seen, owing to the starch on tho cover. The dark cover also keeps the usual white one clean. , Starch. To improve starch, add a tablespoonful of epsom salts, and dissolve in the usual way by boiling. Ar- ticles starched with this will be stiffer, and rendered, to a certain extent, fireproof. Flannelette. After flannelette articles have been washed, they should be rinsed in water in which one onee of alum or sal ammoniac has been dissolved'. This little precaution will make them non-inflammable, and may be the means of saving many little lives. To Remove Grease. To remove grease from garments dissolve a teaspoon- ful of salt in four tablespoonfuls of alcohol, shake well and apply with a sponge. 308 The Model Housel'eeper, Scorch. Sborch stains on white cloth, which are the work of a .careless ironer, may be removed, it is said, by soaking the doth in lukeiwarm water, squeezing lemon juice on it, and sprinkling a little salt over it, and laying it in the hot sun to bleach. Turpentine. • A little turpentine ad'ded as they boil will whiten and sweeten clothes without injuring the mosit delicate fabric. For garments very much soiled use a spoon- full of kerosene. Sewing ^oom IKints. Even Your Own Shirt Edge. Finish the sldrt at the top, put it on just as you would wear it. Eub chalk on the e'do^e of a dininor table and, standing against the table, turn around so the chalk mark will encircle the skirt. Take off the skirt and measure from the chalk mark an equal distance all around to the hem. The chalk miark being well below the hips, the difference in length will be above that. Improving a Cheap ^Ya^st. I have found that the most economdcal and satis- factory way of obtaining a hand-embroidered shirtwaist is to purchase a ready-made waist with miachine em- broidered design and work over the embroidery by hand, thus saving stamping, padding and making the waist. A bJoaise embroidered in this way will deceive the most expert needlewomian. Strong Buttonholes. To make (buttonholes strong in children's clothes, work over ordinary soft wrapping com, hold it on the inside as near edge as possible and it will not show when buttonhole is done. Oil Shrinks Machine Belt. When sewing machine band becomes too loose, do 309 310 The Model Housekeeper. not cut but put a few drops of castor oil on and revolve rapidly a few seconds. Economy of Labor. From garments that have been kid aside, cut the strip containing the buttonholes, leaving enough of the material to turn under. Use this strip as a "fly" to new garments, thereby saving both time and labor. My little girl has quite long hair, and as buttonholes are a bug-bear to me, and I had to cover the buttons to protect here hair, I devised this method or reserving my patience, and at the same time miaking the same amount of labor do double duty. Lengthening Washable Skirts. It wash dresses are made before they are shrunk it is often necessary to let out the hem after being washed. If, hoi\wver, a tuck is ran in by hand on the under side of the hem, the truck can very quickly be taken out and there is not anofclier hem to be put in as wooild be the case if the hem had to be ripped. Some Sewing Hints. Use cotton tape for binding plackets of small child- ren's drawers — one piece for each placket. They never tear if this is done. Keep a stiletto on your machine — it turns under the edges of hems and fells like magic; besides being useful in many other ways. Sew in sleeves of thin waists in a French seam. Sewing Room Hints. 311 stitching twice the last time. TMs is not so heavy as binding. For Gaping Skirts. Kere is a simple but excellent remedy for gaping skirt vents, an untidy condition which is so hard to avoid after skirt has become stretdhe>d from sitting in it. Before sewing on hook, place a piece of tape or libbon at least as wide as the hook, underneath it. Sew securely, and then stretch tape over to next seam and tack flat, being careful to have tape just the same length as the space of skirt between the seam and back opening. When the skirt is closed, it will stay closed and neat. The Parisian method of cleaning black silk is to brush and wipe it thoroughly, lay it on a flat table, with side up which is intended to show and sponge with hot coffee, strained through maislin. A'llow it tn become partially dry, then iron. For Sewing Harsh Goods. It is very hard to sew harsh goods, as calico. Need- les break very easily. This difficulty may be overcome by rubbing the hem or seam with a dry piece of soap, when the needle will penetrate easily. Thi.-. plan is good for both machine and hand work. Removing Shine From Serge, Etc. I have always been troubled with my skirts, espec- ially serge skirts, becoming slick and shiny looking, be- 312 Tlie Model Housekeeper. fore they were near worn out. To remedy this, place the skirt on la board and rub the shdny places with sand- paper, not too hard, but just enough to rough up the nap. A'fter pressing, the skirt will look as good as new. Beneiving Petticoats. In either making or buying a petticoat, have it two inches longer than required length. Put in a one inch tuick, up above hem, in skirt which takes up the two inches. When the bottom ruffle or the hem of skirt wears, let down the tuck, eut off ruffle or hem, and hem up, and you have a nice, clean skirt again, as the bot- tom always wears first. Hemming Napkins. In hemming napkins, a small, even hem can be ob- tained by running the edge of napkin to me hemmed through the smallest hemmer of the machine, without being threaded. 'Press the hem back and overcast, plac- ing stitches close. This is more rapid than the old way and' saves pricking the finger. Clean Old Cloak. It is not always necessary to send light cloth coiats or cloaks to the cleaners whenever they appear a little soiled by s'moke and dust. A successful method of re- 3n.oving surface dirt consists in rubbing the material with equal parts of oatmeal and whitning applied with a piece of flannel. The coat should be well shaken, and Sewing Room Hints. 313 the same application repeated once or twice, until the cloth looks perfectly clean. AfteT shaiking it once more, it should be pressed on the wrong side with a warm iron. Lace. There are two well-known recipes for cleandng white silk lace. One is to wind it around a piece of wood like a piece of broom handle, or glass bottle, and to soak it all night in warm castile soapsuds and milk; rinse in warm water, soak in soap and warm water; rinse again without rubbing, bleach in the sun and dry. The second method recommends that the lace be spread out upon whit© paper, covered with calcined magnesia; another sheet of paper placed upon it, and laid awa} for three days between the pages of a large book ; then shake off the powder, and the lace will be clean and wliite. To he Ready for Next Christmas. Take a little notebook, attach it by a string to your desk OT some other place where you will see it through the year, anid in the book allow a page for each of those to whom you give Christmas presents. Try to get some gifts or to make some every month. When you have done this, cross off in tlie book the names of those for whiom you have provided. When the holiday season comes again if you have followed this plan you will find that you have more satisfactory gifts, and felt less worry in getting them ready, and incidentally have saved some expense. 314 The Model HonseTceeper. Negligee Shirts. There is entirely too much good material in clis- ,carded negligee shirts to throiw theta into the rag bag. A good way is to cut off the fringed edges of cuffs and turn under edges and stiitch around and out off worn co'llar and replace with band to be worn with separate collar. It may also cut into a one-piece dress for a little tot and it will make a child a nice sack apron with S'leeves. Cut front of apron out of back of shirt ■and back out of front. Use top part of sleeves for apron sleeves. It is wise when selecting shirts' to get good material with small figure and to get more than one alike. W)ould furnish material for a nice school dress for larger girl. Insertion. A delicate insertion which is beginning to show signs of wear can be made to last twice as long by a lining of thin brussels net. If any part of lace is much worn, darn it down to lining net. To Restore Rusty Black Lace. Half cup rain water, one teaspoonful borax, one teasipoonful alcohol; squeeze the lace through this fo^ir times, then rinse in a cup of hot water in which a black kid glove has been boiled; pull out the edges of the lace till almost dry; then press for two days be- tween the leaves of a heavy book. Sewing Room Hints. 315 To Prolong the Life of a Taffeta Petticoat Line it with a thin muslin. The lining should be cut the same as the outside breadths and sewed up with them. It is remarkable how much longer such a skirt will last than one miade up in the usual way, unlined. Renovate Skirt. An old black skirt may be soiccessfully cleaned as follows: First of all, brush and shake it well to get rid of the dust, then brush carefully all over with a good hard clothes brush dipped in malt vinegar, using plenty of the vinegar. The skirt should then be hung out in the air for lan hour to dry, and then pressed on the wrong side over a damp cloth. The ordinary serge or cloth skirt will be found to look like new after this treatment. Black Silk. That "shininess^' m'ay be removed from old black silk by sponging the fabric well with goo'd cider vinegar. Cleaning Hat. 'Get out your la&t season's straw hat and try fresh- ening and cleaning it at home with lemon. Remove the band an'd lay the hat on a flat surface to keeip the brim in shape. Cut a lemon in two crosswise lan.d rub th^ 31G The Model Housekeeper. straw with it. Wipe the hat with a soft, clean cloth, and if the dirt and stains have not all been removed, •repeat the operation with a fresh piece of lean on. Allow the hat to dry thoroughly before it is worn in the sun. ''Button Strip'' for Shirtwaists Will be found practical and economical. Work a set of buttonholes — usually {out — on the under hem, and a corresponding set on the top plait of }X)ur shirtwaist; then sew the buttons on a strip of cloth the length of the waist front, buttoning it to the under hem. When your shirtwaist is ready for the wash remove the but- ton strip. One set of buttons ^\all do duty for several waisfts. The buttons will retain their new look, and will not be ironed off at the Laundry. Make Over Stockings. If the feet of wx)men's stockings or fair-sized child- ren's stockings ibecome worn, they can be cut off and made over for baby. Take one of baby^s stockings as a pattern and cut by it. Then run a seam up the back on the machine and you have a nice pair of stockings for baby. To Keep Patterns Neat. The cardiboard tube 15 inches long and about two inches in diameter in which you receive your magazine Sewing Boom Hints. 317 may be cut in half and in eacli of these a pattern may be rolled and kept. The tubes may be marked on the outside with a blue pencil and slipped into a drawer for convenience. To Hold Fattenis on Goods. Lay paper patterns on the goods and pres/s them witli a warm iron. This makes them stay in place while cutting out without pinning. Make Gloves Wear Longer. Place a little cotton in the finger tips. Some peo- ple turn the tips wrong side out and place a piece of court-plaster over the end. Baby Bibs. Dress shields make good bibs for baby to wear under the dainty whites ones. iCiit in two and bind at the top. One shield makes t\\''o bibs. Prevent Skirts From Sagging. When making a circular skirt, finish all but the lower edge and hang up for a few days. After that length of time it can be safely turned up, as it will have stretched as much as possible. 318 The Model Housekeeper. Firm Button Holes. When making button holes in goodis that ravel, be careful to make the button lno'le the right size. Then have hot wax ready and dip a hot knife into it, and run at once through the hole. Not one thread will ravel and the button holes will be nice and firm. Take your stitches 'after the wax is cold. Or, after you cut the 'button holes, se^v aronnd them Dear the edge with the sewing machine. The}' will never come out. To Lengilien Child's Dress. Olpen the shoulder seam and insert a strip of ma- terial like that used for the waist. This gives the needed space in the arm hole and around the neck. It is easier and more quickly done than ripping tucks or facing the hems. It is cheaper than to buy trimming and it leaves any tTimming that may be on the waist or skirt untouched, and yet the waist is lengthened, leaving the gathers of the skirt in their proper places. Strengthen Corsets. Sew two or three thiciknesses of mtislin to corset where the belt or skirt supporter pins on. This will keep the corset from tearing and can be changed when worn out. Sewing Room Hints. 319 Old Gloves. Bura'ble covers for sofa pillows or cbair cushions for old ladies are being mado of the' wrists of old gloves ; only strong pieces shO'Uld he worked in. Clean thor- oughly with gasoline then have pattern oif stiff card- board and cut each piece with care and exactness. The best 'design is hexagon. A (pleasing effect can be worked out of 'all light shades in center and dark outside or simply hit-iand-miss ^pattern. Join pieces on wrong side by overcasting, using strong waxed thread and a reg- ular glove needle. Line back of cushion with a bright sa.teen or silk lining. Apron. Make a good apron of oil cloth and note saving of dirty aprons. Stomach Trouble. Stomach trouble in 'any form can be cured in al- most every case if this remedy is persisted in. For dyspepsia, indigestion, fermentation, etc. If you are weak in mornings, have brought to your bed one hour before breakfast one pint of hot water just as hot as you can possibly sip it, with one-ifo'urth teas-poonful each salt and soda and a generous sprinkle of red pep- per. Have a small glass especially ifox the purpose set beside your plate and first thing when setting down to each meal pour about two tablespoons of milk into the glass and stir in one-fourfth teaspoonful of cay- enne pepper and drink before taking any food. This arouses the secretions of fclie stomiach. Then eat a light breakfast of very brown toast tand soft boiled Qgg and whatever cereal agrees witli you, but Quaker Eolled Oats suited my case exactly and they always form the best and most essential part of my breakfast and I believe from my owti experience that almost any stomach can assimulate Quaker Oats and there is no.thing more noairising. Again one hour before dinner drink one pint of hot water prepared in same way as for breakfast. If your digesttion is too weak for most foods nothing can take the place Oif raw oysters made very hot with red pepper. I lived on them myself six weeks after a three months' strictly milk diet, and gained in health 320 Home Remedies. 321 and strength every day. Take hot w-ater before supper and at bed time prepared same as above. This will surely relieve you and length of time for taking must be govorened by seriousness of trouble. For Inactive Liver. Broken doses of salts often proves effectual. Make up a tumbler of water with one and one-^haM tablespoon- luls of Crab Ordiard salts and let it stand long enough to dissolve. Every tw-o hours take a tabiestpoonful of mixture. Keep this up for ten days and rest ten days and be- gin again and so on until relieved. There is a brine made from the salts sold at Crab Orchard Springs whicli is much superior to the salts and I would ad- vise the use of this when possible, which you can se- cure by writing to the present owner, iMr. J. B. Willis, and for stomach trouble there is no better remedy on the market. In fact, to spend a few wrecks at this fa- mous old resort and drink this brine in connection with the waters fresh from the springs will cure stomadi trouble in its most aggravated form. To Remove Moles and Warts. Crack a snail and dip finger in slime and apply three nights in succession and mole and warts will dis- appear. Goiter. Said to remove goiter on neck. Eub juice out of grape-fruit, apply until it disappea.rs. 322 The Model Housekeeper. Chapped Hands. Instead of washing hande in soap use oat meal and dry the hands witli oatmeal after each washing instead of using towel. Cover Corns. Take common yellow laundry soap and dampen until .soft enougih to form a paste and apiply to corn night and morning in form of poultice. It will sure come off with a few applications. Bad Breath. The very best thing for this is oonceaitraited solutioQ O'f chloride of soda from six to ten drops in wineglassful /of fresh water. Take last thing after yo^u have made your toilet and on going to bed and if the mouth is well rinsed iwith a teaapoonfoil of chloride in tumbler of water the bad odor oif the teeth will be removed. Lyon Brand Wine. While I am strictly temperate myself. I realize that there are a great many run-do!wn and anemic constitu- tions tliat require the appetizing and stimulating effeet of a reliable brand of wine which, however, should be selecited with the utmost care, else the effect would be quite the opposite from the one desired. I would ad- vise in every instance possible to secure a California wine 'Called the Lyon Brand. It is not only the purest and most wholesome wine in use,, but Home Eemedies. 323 is soild "under a guarantee of being well aged and made from tlie 'freshest and puresit Galiifomia .fruits. For medicinal as well as all otlier purposes for which wine is used it has no equal; having that rich, mellow flavor so much soug^iit and sio difficult to find. It can he obtained of H. 'G-rossman, Fountain Square, Cincinnati, Ohio, who also handles a very- superior brand or ripe olives and olive oil. I dare say after once using H. Grossman's goods you'll never want any other. Hiccoughs May be relieved 'by tailing nine swallows of water withouit taking a breath, or eating a piece of ice or by taking a pindi of snuff. Heart Burn. An agreeable drink for heart burn. Juice of lemon ew^eetened to taste, a level teaspoonful of soda, put in three-founth tumbler of water and stir in lemon and sugar. Drinik while elfervescinor. .^C*... a_.X^.X^^ „X.^iV. ^a^^X TVO^XXX^, Leg Cramps. Bend the foot strongly toward the shin bone and nofthing is better than to stand uip and dampen tlie hand with saliva and rub vigorously under the knee. Mouth Sores. Touch the little spots that come inside the mouth with a little burnt alum. 324 The Model Honseheeper. Fever Blister. Ajfiter mopping 'witli a piece of raw cotton dipped in sweet spirits of niter they will disappear like magic. Neuralgia. Fold a large towel several times and wring out of very hot water to which has been added one heaping taible&poon of Epsom salts to each quart of water. Apply to affeicte'd: part; repeat heating as itcools by re- turning to fire. This will often relieve both toothache and neuralgia when other measures fail. Dojit Catch Cold. Whenever you begin to feel s.ymptonisi of taking cold, chilling, sihivering, sneezing, etc., you may be sure the blood is going from the surface and internal con- gestion has begun which so often causes serious re- ■su'lts. Begin riglit ijhen to take most vigorous exercise. Walking, sweeping, jumping, running, wood-chopping, and anj-'thing that will get up a brisk circulation. Drink in connection a pint of hottest water possible, made strong with red pepper and as a rule your cold is ended hardily before it began. Try this by all means. It never fails if begun in time. Hot Milk Is the finest stimulant known when one is tried, ner- vous and cold nothing heilps so much as a pint of very hot milk siped as hot as can be borne at bed time. Home Remedies. 325 Cold Feet. Rub the feet and limbs ev^ry morning with damp salt and rinse with cold water. Di-y with a towel that has been wrung out of strong brine and dried which will! be rough with salt. Rub vigorously with this rough towel the entire limbs and feet until in a perfect glow. This will cure cold feet entirely. Anxiety acts as a poison and produces the same ef- fect 'as other poisons. Worry raises the blood pressure ?nd is very injurious to health and good looks. Stch Headache Is often relieved by taking a tablespoonful of lemon juice in one-half glass of very hot water about one-half hour before meals and at bed time. Hoarseness, Beat the white of an egg until stiff; add juice of one lelnon and a tablespoonful of honey or sugar. This mixture aifords much relief in hoarseness. To Prevent a Sneeze. My mother taught me this way to shut off a sneeze, and I have been spared embarrassment and mortifica- tion by remembering it. When you feel an inclination to sneeze lay the forefinger across the upper lip, close under the nose, and press down hard. Cramps. For stomach cramp®, ginger ale or a teaspoonful of 326 The Model Houselcceper. the tincture af ginger in a half-glass of water in which half a iteaspoonfn'l of soda has been ddssolved. Stye on the Eyelid. Put a teasipoonful of black tea in a small bag ; pour on it enough boiling water to onioisten iit; put it on the eye pretty w^anm. Keep it on all nig'ht, and in the morning the stye will most likely be gone; if not, a second application is soire to remove it. Poison Oak. A standing antidote for poison by paison oak, ivy, etc., is to take a handful oif quicklime, dissolve in water, let it stand half an hour, then ipaint the pants with it. Three or four applications, it is said, will cure the most aggravated cases. Sich Stomach. When a person is "siek at the stomiaich," ice taken into the mouth in small pieces and allowed to melt be- fore swallowing will, in many instances, relieve tho discomfort. Diarrhoea. Boil one-half pint fresh milk, after cool stir in one tablespoonfnl of flour; drink cold. A simiple but fine remedy. Sand Bag. One of the most convenient articles for sick room Home Remedies. 327 is a sand bag. Get nice, clean sand and dry it on stove in a pan, make a bag about eight inches square of flannel, fill it with dry sand; sew opening -carefully together, cover this with bed ticking or heavy linen to prevent sand from sifting out and also enable you to heat bag quiekly by placing it over or on top of stove. After using this you will never want a water-bottle or hot iron again. Earache. Roast an onion, put a few d^ops of laudanum and sweet oil upon it while warm, press the juice into the ear while warm and stop it will wool; bind the warm onion to the ear. Congestive Chills. Give /from ten to fifteen drops of spirits of turpen- tine in a wineglass of toddy; make a liniment of equal quantities of turpentine and camphor, with this rub the spine, chest and extremities well, but not enough to blister; rub until reaction takes place; a cloth satu- ratefdi with the mixture should be placed on the chest. Chronic Diarrhoea. Drink tea m^ade of orange peel sweetened with loaf sugar, and use as a common drink 24 to 36 hours. Neuralgia. If you have a case of neuralgia gradually coming on, remaining at its height for a time, and gradually 328 The Model Housekeeper. leiaving, take a dose O'f starmum and you will certaiiiily relieve yooirself in a sliort time, and the neuralgia will not return. Remedy for Chilhlains. One egg, well-beaten; diluted acetic acid, eight ounces; spirits of camphor, one ounce; oil of turpen- tine, half an ounce; tincture of arnica, one dirachm. Soak the affected parts in hot water and dry them, shake the lotion well, rub it in well, and 'allow to dry before the fire. To Cure a Felon on the Hand. Take sassafras bark — ^the inside bark — dry, ami grate it fine, and wet in a teacuip' of cold water for a poultice. Apply to the felon and wet once in five min- utes in cold water. This, followed up, will dtraw it to a head' in twenty-four hours, without any pain and without injury to the hand. Use the bark of the root. Diphtheria. Sulphur will kill any fungus growith such as the poison of diphtheria makes in tlie throat. One teasipoonful of flour of sulphur, mixed with % little water and used as a gargle, or still better, blown into tihe throat in the dry state, through a quill oi' a bit of writing paper rolled in a simall tube form. Dip the end of the quill in the pow'dered brimstone until it holds pei^haps half a teas^poonful ; placing the sulphur end in the child's mouth, taking the other end Home Remedies. 329 in yours, give a quidk, short blow of your breath, anrl the sulphur is applieid. A physician in one of our large cities whb has never lost a case of diphtheria, takes nothing else as a remedy on his round's but the quill and the sulphur. Salve. The follo^ving is a fine salve for burns and cuts or sores of long standing: Take equal parts of melted bees'vvax, mutton siuet, pulverized rosin, burnt alum, honey, venice of turpentine, sweet oil ; cook over a slow fire all together, stir until it commences to thicken then strain through a cloth and pour in earthen pots. Mint Jnlip for Nausea. Put a few sprigs of fresh mint in the bottom of a tumbler, if convenient add a teaapoo-niful of cracked jce in another tumbler, dissolve a tablespoonful loaf suffar in enouojh water to fill the tumbler half full, add a wineglass of good brandy; stir in well and pour O'ver the mint, g*ive this in small quantities; put a mustard plaster on the stomach. Plaster for Chest Affection. Dissolve together mutton suet aind beeswax the size of a hen's egg, a tablespoon each of sweet oil, laudanum, turpentine, spirits of hartshorn, one ounce gum^ cam- phor, melt all together but the hartshorn, add that after thie otiher things are melted; spread on a cloth. 330 The Model Housekeeper. A Good Remedy. Blistereidi feet from long walking: Eub the feet, at going to bed, with spirits mixed with tallow, dropped from a lighted' candle into the palm of the hand. Hydroplioljia. The cure of that terrible disease known as hyrdo- ph/obia is a very simple one — one within the reach of all; that the poor man as well as the rich, may easily obtain. It is of itself a powerful vegetable poison. But it possesses those counteracting properties necessary to annul the poison that exists in the disease, hydro- phobia. This remedy you know as the herb lobelia — nothing more. Tie the leaves we't with warm water, applied to the wound if there be any, and give of the toa, miade very strong, till the patiient experiences a thorough change, and the (muscular system has come under influence of the remedy. Medical men inform us that it will not prodluce vomiting when the disease hydrophobia is upon the system, but it will act as a powerful agent in neutralizing the (poison, which is of an opposite character to itself, and will, they tell us, in nine cases out of ten, prove thoroughly effectual given before the seco^nd spasm seizes the patient. Aifter that it is not so sure. But before that, it is always, they tell us, la sure remedy. Now treasure this little bit of knowledge, every one of you, for you do not know how soon you may have need of it. Home Remedies. 331 A Cure for Inflammatory Rheumatism. 1 have found cold applications the most effectual. In- dian meal and cold water poultice, kept wet and cool, will stop its progress and break it up quicker than any other application. And now for a remedy to drive it from the system, with all its kindreid — neural- gia, siciatica and lumbago — for they all are kindred and will succumb to the same treatment. When poke ber- ries are ripe, gather enough to fill a pint botltle. They miust not be bruised. Fill the bottle with good fourth proof whis'ky. Let it stand where it will keep warm forty-eight hours, when it is ready for use Dose, a teaapoonfiil three times a day. Cure for Hf/dro phobia. A G-erman forest-keeper, sixty-two years of age, not wishing to carry to the grave with him an important secret, has published in the Leipzig Journal a recipe he has used for forty years, and w'hich, he says, has saved several men and a great nuimber of animals from a horrible death from hydTophobia. The bite must be ba:thed as soon as possible with warm vinegar 'anid water, and when this has dried, a few drops of muriatic acid poured upon, the wound w^ill destroy the ipoison of the saliva, and relieve the patient from all present or fu- ture danger. A Cure for Erysipelas. Common salt, coipperas, blue stone, of each a piece 332 The Model Ho-uselieeper. abo'ut the size of a pea. Place in a half -pint bottle, pour in enongli strong cider vinegar to fill the bottle; shake well and let standi until dissolved. Apply on cloth carefully, as it will stain. Will cure salt rheum, fel- ons, etc. The Care of Ears. Never pult anything initio the ear for the relief of toothache. Never wear cotton in the ears if they are discharg- ing pus. Never attemfpt to 'apply a poultice to the inside of the canal of the ear. Never use anything but a syringe and warm watei" for cleaning the ears from pus. Never strike or box a child's ears; this has been known to rupture the drum and cause incurable deaf- ness. Never wet the hair if you have any tendency to deafness ; wear an oil-silk cap when bathing, and refrain from bathing. Never scratch the ears with anything but the finger lips if they itch. Do not use the head of a pin, hair- pins, pencil tips, or anything of that nature. Never let the feet become cold and damip, or sit Home Remedies. 333 with the back towards a window, as these things tend to aggravate any existing h^irdness of hearing. 'Never put milk, fat or any oily substance into the ear for the relief of pain, for they soon become rancid an-d tend to incite inflammation. iSimple warm water will ansiwer the purpose better than anjrthing else. Never be alaTm,ed if a living insect enters the ear. Pouring warm water into the canal will drown it, when it will generally come to the surface, and can be easily removed by the fingers. A few puffs oif smoke blown into the ear will stupefy the insect. Never imedd'le with the ear if a foreign body, sucli as a bead, button or seed, enters it; leave it absolutely alone, but have a physician attend to it. More damage has been done by injudicious attempts at the extraction of a foreign body than could ever come from its pres- ence in the ear. — Health and Home. Nervous spasms are usually relieved by a little salt taken into the mouth and allowed to dissolve. Chlorate of potash dissolved in water is a standard remedy for sore throat, particularly if the throat feels raw. Hemorrhages of the lungs or stomach promptly chocked by small doses of salt. The patient should bo kept as quiet as possible. 334 The Model Housekeeper. Sleeplessness caused by too Tnuch blood in the head may be overoome by applying a cloth wet with cold v/ater on the back of the neck. Medicated Blackherry Cordial. A correspondent of the 'Christian Advocate has sent to that paper the follwv^ing recipe of medicated black- berry cordial, which she says was obtained from a cele- brated physician in the lower part of the State, and has been used with great success: Two quarts blackberry juice, one pound loiaf sugar, half ounce nutmeg, half ounce cinnamon, half ounce cloves, quarter ounce all- spice and one pint brandy. Pulverize the spices and add to the juice, and boil for a short time. When cold add the branidy. Keep in a cool place. Dose, from a teaspoonful to wine glass, according to age. The Value of Olive Oil As a med'icino is not sufficiently appreciated. I know from exiperience what it does for rheumatism; a tea- spoonful three times a day before meals will prevent its return. The oil dissolves the calcareous matter and eliminates it ifrom the system. It will arouse a torpid liver, therefore improve the complexion. It will in- crease flesh, and is even beneficial when applied ex- ternally. The "olive-oil cure" is especially soothing to the nerves, and, in fact, seemB to be an "all-round" cure. Home Remedies. 335 For an Obstinate Cough, Liquid pitcli (tar) twenty drops; sweet spirits of nitre, one drachm; simple syrup, two ounces. 'Mix. When the cough is troublesome, taJ^e a teaspoonful night and morning. Gravel. Alcohol, one quart; bruise juniper berries, three ounces. 'Let stand, after thorough shaking, one hour; then bruise peeled onions and fill the bottle; let stand for a week; strain and take a tablespoonful three times per day, in same quantity of water. Eat of raw and boiled onions, asparagus and spinach plentifully. Inflammation of the Bowels. Perfect rest in bed; light nourishing diet; no warm ,dTinks; bowels at first moved with doise O'f castor oil. If pains, put over them hot flax-seed poultices, and take off when cold; rub then with warm flannel gently down- ward. Patient can drink of "Fever Drink." Hysterics. This complaint has its origin in many causes, and the cause should be discovered before treatment. If, however, this proceeds from temper, a pitcher of cold water dashed in the face with no sympathy exp'ressed, brings the patient rapidly to his senses. If this trouble arise from other causes or functional derangements, it is best to procure a physician. 'Wihen hysterics are pro- 336 The Model Hoiisekeeper. ckiced by giving way to iimmo'derate grief, let the patient Jiave change of scene, cheerful c»m!pany, kind treat- ment, and nothing to excite the nerves he indulged in. Inflammation of the Brain. In this disease the hot foot bath and moving of the bowels should be the first thing to be done; room dark, kept quiet ^and well-aired. The head of the patient should be kept cool with very cold water, in which tincture of arnica, aconite or belladonna has been introduced, say a tablespoonful of either in a pint of water, taking care to remove the cloths frequently be- fore they become warm. Keep lower extremities warm by such means as indicated in the ai^ticle on "Drown- ing." Patient sliould be allowed to drink "Fever Drink" medicine internally. 'Give alternately every two hours a teaspoonfnl of tine, aconite, ten drops in a goblet of water; tine, belladonna, ten drops in a goblet of water. Whooping Cough. An excellent remedy for whooping cough I found in a preparation of linseed oil and common black molasses, equal parts, well mixed, and a teaspoonful taken at every coughing spell. ^Tis disagreeable to take at first, but children soon learn to take it. For Cold. A flaxseed lemonade is excellent for a cold. Trv a s)mall quantity at first. To do this take a pint of Home Remedies. 337 water and add' two tablespoonfuls of the seed, the juico of two lemons, not using the rindi, and sweeten to taste. When too pasty the mixture may be diluted with water. Always ice for drinking. Milk to Fatten. Dxink four quarts of milk each day and you will soon gain the desiredi flesh, and have a round, pretty neck, plumpy arms, large bust and full face. Delicate Stomach. Boil a pint of sweet mdlk, sea&on with cinnamon and siweeten to taste; cinnamon from the apothecary, broken into hits, is better as a rule than the ground cinnamon from the grocery. Hot or cold, this is a good thing for a delicate or empty stomach. Cough. Take one quart of water, make it thick as gruel" with wheat bran, boil twenty-five minutes, then .strain iihrough a clotli. The liquid will be as thin as for gruel. Add a little nutmeg and sugar to siuit taste. Take it often, one or two swaJlows. Drink ^a pint each day, andl soon the cough will leave entirely. Give this a fair trial, say for one month, daily. Toothache. For ordinary toothache, which is caused by the ner- vous system' being out of order or by excessive fatigue, a hot bath will so soothe the nerves that sleeip will 338 The Model Houselceeper. naturally follow, and, upon getting up, the patient will feel very imncTii refreshed and the toothache will he gone. FoT what is know^n as the "jumping^' toothache, hot, diry flannel applied to the face and neck is very effective. Capsicum in Delirium Tremens. Dr. Lyons urges the use of eapsicum in from twenty to thir'ty grain doses in the invasive stages of delirium tremens. He aidiministers it in bolus or capsules. A simple dose sometimes produces profoundl and refresh- ing sleep, and thus cuts short the disease. Several cases are narrated showing the benefieial efficacy of the drug when thus used. As capsicuim belongs to the great order of the Solanaceae, Dr. Lyons suggests the possibility dt its eontaining a narcotic principle hitherto undiscovered. A Cure for Tetter. David Temiple, Sparta, 111., sends the following, which he pTonounces as an infallable recipe for the cure of tetter: Take the milky liquid which flows freely from the leaf or stalk of "milkweed''^ when broken, saturate the affected parts with it once 'or twice a day, and the tetter will disappear. Worth Knowing. To neutralize any poison, mineral or vegetable, taken intentionally or by accident, siwallow two gills of sweet oil. Home Benicdics. 339 A Lotion for Weak Eyes. Twenty drops of kudianum and five droips of brandy in a wineglass of water. Apply three times a day as warm as the eyes will bear it. How to Stop Bleeding. Some persons have a tendency to bleed', no miatter T:ow slight the cause. A small cut, scratch or the ex- traiction of a tooth will cause profuse bleeding and sometimes emlanger life. When from the latter cause taJve a little powdered chalk, roll it up in lint in the form of a cork or plug, dip in spirits of turpentine and press it into the cavity. Change it every ten or fifteen minutes until the bleeding is stopped. Let the last plug remain over night, and then do not pull it out, but wash the mouth in tepid water after the first few mouthfuls. Bleeding from the nose is seldom serious except in old persons. It is often good for children, if not too co- pious. If symiptomis of faintness ensue, let the person sit upriglit, bathe the face and neck witb cold wat or dash cold water en the face, or, better still, take a cloth or towel, fold, .dip in cold water and bandage the forehead, and raise the arms as high as possible over the head or cross them firmly behind the back. This action has the effect of contracting the muscles of the neck and diminishing the rusli of the blood to the head. In very obstinate cases pinces of very finely powdered alum may be inhaled or alum water snuffed up the nos- 340 Tlie Model Housekeeper. trils. Plussfinof the nostrils should not be resorted to unless by a physician, for, it not properly done, the blood, instead of being stopped, finds its ^^"ay to the top of fhe throat and is swallowed. Simple Cure for Cold Feet. The following remedy for cold feet is recommended by the Fireman's Journal for sedentary sufferers, as well as p'olicemen, car drivers, and others who are ex- posed to the cold: All that is necessary is to stand erect and very gradually to lift one s self upon the tips of the toes, so as to put all the tendons of the foot at full strain. This is not to hop or jumi^i up and down, but siimply to rise — the slower the better^ — upoD tiptoe, and to remain standing on the point of the toes as long as possible, then gradually coming to the natural posi- tion. Repeat this several times, and by the amiount of work the tips O'f the toes are made to do in sustain- ing the body's weight, a sufficient and lively circulation is set up. A heavy pair of woolen stockings drawn over thin cotton ones is also a recommendation for keeping the feet warm, and at the same time prevent- ing their becoming tender and sore. For Sensitive Teeth. Dissolve three lime tablets in a gla&s of wa.ter. Take a mouthful, working it about between the teeth, retaining as long as conveniemt. Do this about three times a day and the sensitiveness will disappear. Home Bemedies. 341 Country druggists, as a rule, dK) not keep the tablet? but any city druggist can supply you. Bheumaiism. The following is a French remedy for neuralgia and rheumatism : Take ten grains of salicylic acid three times a day for three days, and if very severe take the same amount four or five times a day; take in a little cold water. This is ^a simple remedy, and it is hoped that all who are troubled with these painful diseases will give it a trial. Disinfectant. For a room w^here disease has created an unpleas- ant odor burn green coffee; have a smiall pan half filled with good solid coaJs, brown upon them a handful of coffee, p'ass the vessel under the bed and around the room. For Sour Stomach. A iperson who iwas in the habit of taking a tea- spoonful of pulverized pine charcoal for sour stomach, thought it an excellent remedy. It was mixed- with sweet milk. Cure for Snoring. I cannot believe with your correspondent "V/^ that the happiness of nations may be affected by tlie dis- cover}^ of a remedy for snoring, but I do know that a remedy, and a very simple one, is within the reach of 342 The Model Housekeeper. all. The late Dr. O'Dowd, of Kilkenny, discovered a most effectual one, viz. : Olive oil and mustard' — ^six drops of the former to one of the later — taken just be- fore getting into bedi, the function of the oil being that of a lubricant, and so acting on the larynx, while the .mustard acted, and that imperceptibly, as a sort of counter irritant. So universally was the remedy ad- opted, and so effectual did it improve, that T don't believe that there is a snore left in Kilkenny. Faintness. It is usually caused by insufficiency or lack of poor air, confinement in a close atmosphere, foul odors, too much eating, or lack of food, or too little rest. Never resort to imedicines for such an illness — removing the cause will cure and also prevent recurrence of the at- tacks. Bleeding. For hemmorrhage (bleeding) caused by any injury tightly bandage or tie about the wound, i. e., if the wrist is cut, tie very tig*htly a handkerchief, towel or anything that will bind, laround the arm near the el- bow. If nothing is available for binding ipurposies, fm'ake .deep pressure with the fingers at the place you de- siine t^ bandage. If this does not stop the bleeding, mop iff the Meeding spot iwith an icy cold (or hot as can be borne) iwater. Never use lukewarm or tepid water, as it always increases bleeding. Home Remedies. 343 A Simple Cholera Cure. "It is a sin/' said tlie late Rev. Dt. William Tracy, who spent the whole of his ad*ult life as missionary in India, and who had experience of m-any hundreds of eases of cholera," for anyone to die of cholera. If at the first premonitoi-y symptoms he lies down, at once and submits to a treatment the principal part of which consists of a patient and persistent nihbing of the ab- domen, to be kept up even after apparent collapse has occurred, he is certain to recover." Fisli Bone. To detach a fish bone from the throat, swallow a raw Qgg as quickly as it can be obtained. Constipation. A glass of cold water taken the last thing at night and the first thing in the momiAg will do better service than drugs. O'f the utmost importance in this m'atter is the habit of going to the closet at a regular and fixed time each day, say after breakfast, or at some other set liour. Select a time and always stick to it. An order in re- moving waste from the body must be observed as scru- pulously as that regularity which obtains in supplying the body with food and nutrition. Cold in the head and chest may be prevented by sponging or washing the neck and dhest and back with cold water every morning before dressing. The wet surface should be nibbed dry and until it is red. MoliheTs 34-i The Model Househeeper. will find children less apt to be, if ever, "croupy," if this bathing is followed out. Dyspepsia is oftentimes cured by thoroughly chew- in'gs one's food and eating slowly. Half a teacup of boiling water taken about five minutes before each meal is very helpful If a person eats mfuch meat and very little bread and vegetables a teaspoonful of vinegar or lemon juice at the close of the meal will relieve ^march distress that frequently follows eating. For those w'ho eat less meat and more abundanly of other food's, a tablespoon fiul of limewater half an hour afte^* meals is very grateful. Frost Bite. There is no simpler or better remedy for frost bites thian the following: Efxtract the frost by the applica- tion of ice-water till the frozen piart is pliable, avoid- ing all artificial heat; then apply to it salve made of equail parts of hog's lard and gun powder, rubbed together until it forms a paste, and very soon th,o frozen parts will be well. Back Ache. Have you ever tried -a hot pancake for an aching side or back? 'Mix flour and water together until you have a thick batter, and cook on a hot griddle with vei^ little grease. Place it between thin muslin and apply to the aching place. A pancake applied to the base of the brain will often relieve a headache, and is recommended for congestion of the lun,gs. Home Remedies. 345 A Cheap and Effective Disinfectant. The cheapest and miost effective disinfectant and de- odorizer for purif3'ing and destroying sewer gas, foul air, and the sulphide of hydrogen and ammanium gen- erated in sewers, sinks, cesspools, and on board passenger ships — the main cause of so many fatal fevers aud epidemics'^ — is a solution of chloride of lead. To prepare this solution on a small scale for use, take one-eightli of an ounce of nitrate of lead and dis- solve it in one quart of boiling water, and dissolve one ounce of pure common salt in about five gallons of water. 'Mix the two solutions, and when the sediment subsides, pour off the clear solution and keep in a de- mijohn for use. A cloth dipped in this solution and hung up in a sicik room, or a little of it dashed into a fo-ul siniv will instantly destroy all offensive odors, by uniting with and neutralizing them. Snake Bite, Bind above the wound tightly, give whisiky or wine- glass of sweet oil, bathe the part affected with oil, or beat an onion, as much tobacco cut up fine, the same quantity of salt, pour over this a half tumbler of boil- water, put it in ,a pot and stew two or three minutes, cord above the wound as soon as possible, apply the the poultice, repeat until danger is over; give a wine- glass si\\-eet oil. This is also a good remedy for the bite of a mad dog. 34G The Model Housekeeper. Cold Remedy. Bathing the feet in cold water immediately after getting them wet will prevent one from taking <3old. Another Cure for Burns, Oliarcoal has been discovered to he a cure for burns. By laying a piece of cold charcoal upon a burn the pain subsides immediately. By leaving the charcoal on one hour the wound is healed'. To Cure Toothache. The worst case of toothache may be cured, except it is connected with rheumatism, by taking alum, reduced to an impalpable powder, two drachtos; nitrous spirits of ether, several di'adhims. 'IVIiix and apply to tooth. To Cure Coughing. A celebrated physician of London says that cough- ing may be prevented by pressing on the nerves of the li'ps in the neighborhood of the nose, by pressing in the neighborhood! of the ear, and by pressing very hard on the top of the miouth. To Cure Hoarseness. When the voice is lost, as is sometimes the CKse, from the effects of a cold, a simple, pleasant remedy is furnished by beating up the white of one egg, adding to it the juice of one lemon, and sweetening with white sugar to taste. Take teaspoonful from time to time. It has been known to effectually cure the ailment. Home Remedies. 347 The Cat a Carrier of Disease. Tn a recent medical editorial allusion is made to Kipling^s charming account of the first icat in one of 'hh "Just So'-' stories. "I am the cat that walks by him- self, and all places are alike to me," was the speech attributed to this ancient tabby. The housing of these pets is often a serious matter. "When you consider that diphtheria, scarlet fever, whooping cough, measles, influenza and ringworm are said to be carried by tlie ''fireside sphinx," surely this ought to be a suffi- cient warning for great care in regard to the domestic cat. A most important point to remember is that these anim.als should be strictly prevented- from entering the sick-room.. Coughing. In severe paroxysms of coughing, a tablespoon of glycerine in a glass of ho-t milk will give almost in- stantaneous relief. ' . Corns and Felons. For a felon, when just storting make a poultice of (garlic and salt and apply warm; this will surely stop it. For corns try a poultice of corn bread and vinegar, after nine days the corn will come out, root and aJl. A sure cure for bone-felon : Take a pint of com- mon soft so;ap and stir in it air-s-laoked lime until it is tlie consistency of glazier's putty. Make a leather 348 The Model Househeeper. ■thimMe, fill it with this comiposdtion, and insert the finger therein, and change the composition once in two minutes and a cure is certain. This is a simple remedy for a very painful disease and will be found to be all it •claims. Eczema. Biathe >the affected parts in strong, salty water, very hot; bathe several times during the day. I know of >two cases entirely relieved by this treatment. Side Room. The room should be kept thoroughly ventilated and a temperature not lower than sixty-eight degrees nor hig'her than seventy degi^ees. If the patient is kept warm, air may be freely admitted without the least danger. The nurse's dress should invariably be neat, tastefu] and pretty. Slippers or boots of felt should be worn. To' be continually smoothing the bed, pestering the patient with sympathy, and saying a dozen times an hour ^^How do you feel now?" is enough to drive a sick an an wild. The cross sheet should invariably be kept free from. crumihs and wrinMes, as these are a frequent cause of bed sores. AAHienever the least redness shows on the patient's body the skin must be at once bathed witli .alcohol, thoroughly dried and dusted with powdered •oxide of zinc. A sheet folded once lengthwise, laid across tlie bed, Home Remedies. 349 with the upper edge just touching the pillcws and the (ends tightly tuoked under the mattresses, will be found to act greatly to the patient's comfort. It does not wrinikle like single sheet, and crumbs may be readily brushed off it. Meals for invalids should look as tempting as pos- sible. The tray should be covered with the whitest napkin, and the silver, glass and china sho'Uld shine with cleanliness. The ipatient should n>ot be disgusted hy a display of too much food, and should not be con- sulted beforehand as to what he will eat or drink. In bathing the invalid should never uncover too large a surface at once. Pin a blanket round the shoulders, fastening it behind, and remove the night- dress under that. Put the hand under the blanket and sponge the skin, a smaJl .portion at a time. A woman's hair sihou'ld be combed every day if she is able to bear the fatigue. If it has hecome tangled a little sweet i)il will loosen it. Household troubles should 'be kept far from the siok-room. Above ,all an invalid or an apparent con- valescent should be saved from his friends. One gar- rulous acquaintance may in haJf an hour undo the g'ood of a week O'f tender nursing. In long illnesses a small bed-table will be found indispensahle. Every cup, glass, spoon and utensil should be taken out of the room and washed as speedily as possible. As to walking on tip-toe and whispering, nothing can dis- tur*b a sick: person more. 350 The M'odel Housekeeper. Burns. Niotliing equals white of an e^g for burn. Apply at once and as soon as dry put on anotlier coat and keep this up until a thick coating is formed to en- tirely exclude the air when all pain ceases. This is never-failing and almost stops pain entirely, and usually if gotten on in time will prevent blistering. When for large, bad burn, beat the whites of several eggs, using one tablespoonful of salt to the whites ol two eggs; and after it is 'beaten up well, saturate cot- ton and apply to the burn. It will draw all the lire out, and then it is so coolinor fhat the sufferer can tro to sleep. For Warts. Dissolve as much common wasliin'g soda as the wateT will take up; wash the warts with this for a ■minute or two, and let them diy without wiping. Another ^ay is to get a little bullock's gall and keep it in a bottle ; i^b a little on the warts two or three time? «a day,' and in a shiort time they will disappear. For Boils. The skin of a boiled Q^g is the most efficacious rem- edy that can be applied to a boil. Peel it carefully, ■wet and apply it to the part affected. It will draw off the matter and relieve the soreness in a few hour?. Simple but efficacious. Home Eemedies. 351 A M'ustard Plaster. If you W;arit one tli'at will do much good and not blister, mix it with white of egg, and you can let it remain as long as necessary and it will never blister. Tender Feet. The best remedy in the world for tender feet is Epsom s'alts in hot water as can be borne. A basin of hot water with a handful of the salts disisolved, soak andi bathe the feet one-half hour, adding hot water as water oools. Try this for one week and you'll be surprised at the impTovement. A Remedy for Tender Feet. A remedy for tender feet is eold water, about two quarts, two tablespoonfuls of ammonia, one tahlespoon- iful of bay rum. Sit with the feet immersed for ten ■minutes, gently throwing the water over the limibs upward to the knee. Then rub with a crash towel and all the tired feeling is gone. Rheumatism. It is no!w stated that water of hoiled celery is a icuire for rheumatism. The celery should be cut into bits boiled in water until soft and the water drank by patient four times a day. Ctit up one bunch to 352 The Model Housekeeper. three parts oif water which should make about one quart, when done, enough for one day^s use. Drink one teaeupful one hour before meals and at bed time. Make fresh every momin's:. Drink hot or cold. Cuts. One or two geranium leaves well bruised and bound upon a cut or abrasion will heal it at once. ^oo6 JFor o^e SlcL AJi^^rays ,prepare food for the sick in the neatest and most careful manner. In sidkness the senses arc unusually acuate, and far more susceptible to careless- ness, negligence, and mistakes in the preparation and •senring of food than when in health. Raw Eggs. Nothing is so atrengthening to a run doAvn con- (Stitution as raw eggs and should be taken as many as possible each day. Begin by taking two a day and increase the number gradually up to seven or eight. This can usually be digested by the most deli- cate stomach. Take with a little lemon juice and a sprinkle of salt, swallow a whole ^^g at one gulp. In a little while one can cultivate a taste for them. Gruel From Corn Meal. Mix smooth fwith cold water two and one-half table- spoonfuls of meal and a little salt to taste; stir this in ■one quart of boiling water and cook twenty minutes, stirring all the time and should it Ibecome too thick thin with water, add a little butter and hlaok and red •pepper. This is fine to drink next morning after taking calomel. Drink real hot. Baked Apples. Ctet nice rip^ fmit, a little tart and juicy, when the 353 354 The Model Housekeeper. skin breaks and they prick tender with a fork they are do^ne. Sprinkle over sugar and serve cold. Beef Juice Is an invaluable form of nourishment. Secure a nice thick steak and hack well on iboth sides. Have a skil- let real hot and put the beef in and leave in just long enoiuigh to start juice which is only an instamt if the skillet is hbt enough, turn and take oip immediately and cut in pieces about two inches square. Ptit into a small meat or fruiit press and press until the meat beoomes colorless; pour this juice intO' a heated cup eitanding in hot water; add a dash of cayenne pep'per and salt. Beef Marrow Is one of the greatest delicacies and very nutrative and especially recommended to those predisposed to tubercu- losis. Order the marrowbone cracked in three lengths, wash off with cold water; cover each end with a paste of flour and water to hold in marrow; put in a clean cloth and tie seouxely eacb end and dtrop in fast boil- ing water; boil for a couple of hours or more, then re- move clotb and bake in oven for one hour. Remove marred, season with salt and pepper to taste and serve on hot toast on hot platter. The good results of this will more than repay for the troulbl'e. Mntton Broth. Muttion broth is one of the most valuable features Food For The SicTc. 355 of inyalid diet. It is mitritious and sulbstantiary. BarJey or rice and parsley are usually coinlbined with it. 'Sweetbread's are also valuable food for delicate f^eople. Tripe is also easily digested when young and tender. The white meat of chicken and broth are strengthening and may be thickened by stirring in a iv;ell beaiten egg. Scraped Beef. One of the first forms of solid food perscribed in convalescing. Take one pound or less as required of the round of raw beeif and with a silveT-plated knife scrape off the surface meat diagonally until a desired quantity of soft, red pulp is obtained. This will bo found as tender al'most as marrow. iSpread upon dainty slices of whole Wheat bread. Season with salt and •pepper and make into dainty sandwiches. For a change these may be placed into a wire shield and toasted a delicate brown on both sides. Serv^e while hot and crisp. Panada. Split six Boston crackers and put in layers in a bowl, sprinkle each layer with salt and sugar. Cover with boiling water, cover the bowl closely and set in an open oven for at least an hour. The crackers should be clear and soft. For six crackers allow two table- spoonfuls of sugar and a pinch of salt. 356 The Model Hovseheeper. Eggs for Invalids. Invalids Sometimes find: it very hard to swallow the raw eggs prescribed toy physicdans. lif the following hints are oibserved it can be done with perfect oa^^- Put a few drops of vinegar in a cup, break the q^^ invo the cup, being careful not to break the yolk, salt and pepper to taste, put a few drops of vinegar on top of the Qgg, throw back the head and take the Qgg in the •mouth when it (will slip down the throat almost with- out any effort and iwith no taste at all except a very slight taste of the vinegar. I have seen this very suc- icessfully tried by an invalid who had found it impos- sible to take this most nourishing food for invalids until this plan was tried. Strengthening Jelly. Two quarts of water, three pound knuckle of veal, one-half pound lean beef, a little white pepper, salt, mace, and onion. Boil to half the quantity, then add the juice of half a lemon, and the whites of three eglgs. Put all into a saucepan, stir well, and let it boil ; then strain through a jelly-bag. It may be taken either hot or cold. Toast on both sides slice of stale bread from which all the crust has heen removed. Put in a bowl, sprinkle each slice with a little salt and sugar and pour in enough boiling water to cover all. Fit a lid on top of the bowl and set in an outer pan of iboiling 'water. Simmer igently until the bread Food For The Sid: 357 is as tender as Jelly. Eat hot witli powdered sugar and a little nutmeg. Very savory beeif tea suitable for a convalescent may be made in the following manner. Take two ounces of butter, put it in a frying 'pan or spider over a clear fire; when it is melted throiw in two small onions i^hredded finely, stir them until they are a nice brown. Have ready one pound of lean beef cut into pieces the size of dice, put in the pan and let it brown also.! Turn the contents of the spider into a saucepan, add one quart of cold water and let it simmer until reduced to a pint. iStrain it before using. The pure juice may be extracted from beef in two ways. First, by cutting the meat in small pieces, put- ting them in a tightly corked bottle, immersing it in hot water and boiling for several hours. Second, by taking a thick piece of juicy steak, broilinig it on a gridiron over a clear fire for a few moments, then cut- ting it in strips and pressing it in a lemon-squeezer. The juice thus obtained may be given cold or hot. It may be frozen, broken into lumps and given like cracked ice. A little salt should be added before using it. An invalid who has tired of hot beef tea will some- times dfrink: it cold, or iced, with great relish. Enough isinglass or gelatine may be added to the juice to make a jelly, which can be flavored with essence, or celery, or anything the patient may fancy. Eaw meat is very nutritious, and may be prepared by shred'ding the beef extremely fine, removing every particle of skin and fat, and mixing it with cracker 358 The Model Honselceeper. ,crumibs. A little salt and pepper may be added and the maxtnre rolled into tiny balls. On the subject o^ preparing drinks if or fever pa- tients, an exchange says : ^'^Drinks made from fresh or preser^'ed fruits are sometimes useful in fevers. Ehu- barb tea is a very refreshing spring beverage. Slice aiboiut two pounds of rhubarb, and boil for a quarter of an hour in a quart of water; strain the liquor into a jug, adding a small quantity of lemon peel and some sugar to taste; when cold it is fit for use. Apple water may be made in the manner. The apples should be peeled and cored. S.ugar should not be added to either of the above until after the liquor is removed from the fire. In the absence of fresh fruit, a pleas- ant beverage may be prepared by stirring sufficient raspberry jam or currant jelly into the required quan- tity of water, straining the liquor before giving it to the patient." To Prepare an Egg for cm Invalid. Beat the egg until very light, add seasoning to the taste; them steam until thoroughly warmed through, but not hardened ; this will take about two minutes. An egg prepared in this way will not distress very sen- sitive stomachs. Gruels. Flour and arrofw^root gruel is made in the s^me way but cooked onlv ten minutes. Food For The Sick. 359 Farina gruel is made with milk and cooked one hour in double boiler. Boil oatmeal gruel one hour and strain. Barley Water. Wash two tablesipoons pearl barley, scald with boil- ing water, boil five minutes, strain. Add two quarts €Oild water, simmer till reduced one-half. iStrain, add lemon juice to taste. Good' in fevers. Wine Whey. Scald one cup milk, add one cup wine, cook gentl}^ till it wheys. Strain through cheese-cloth. Beef Tea. Chop very fine one pound lean beef round. Cover with one-half pint cold water. Stand in cold place one hour. iSet over hot water, stir till liquid begins to turn color. Strain, add pinch salt. To reheat, set cup in pan of hot water. Restorative Jelly. Put in glass jar one-half box granulated gelatine, one tablespoon granulated gumarabic, two cloves, three tablespoons sugar, two tablespoons lemon juice, one cup port wine. Stand in kettle cold water, heat till all is dissolved. Strain in shallow dish. Chill. Cut in one-half inch squares. 3 GO The Model Hcmsekeeper. For Teething Children. An exiceillent o^ruel for children that are cuttins: teeth is made as folloiws: Tie a quarter of a pound of wheat in a thick eloth, place in one quart of water and hoil for three hours. Eemove the cloth and expose the flour to the air until it has become hard and dry. When wanted, grate from it one teaspoonful, ;put it into a pint of n(^w milk. Place over the fire and stir until it comes to a boil, then add a pinch of salt and a tablesipoonful of cold water. Oyster Toast. Make a nice slice of dry toast, butter it well and lay on a hot plate. Put about six oysters, well washed, and iput into a teacupful of rich milk; put this in teacup or pan and season with salt, pepper and pour over hot toast. iServe at once. Blackherry Cordial. This will be (found under head of beverages. It is a fine medicine in summer bowel troubles, especially in teething children. The very 'first thing to he considered is cheerful- ness. iSome people will he cheerful under any livable conditions, others are correspondin@ly gloomy arid dis- jTial. Therefore as a matter of convenience always make the best of things. A smile and a bright word :\vill lead you to success, where dismal thoug-hits a/lways jniean failure in everyway. Never look u'pon your task as a hardship. It is more often the mental atti- ture than the physical one that tires us more than the real work. If a Ijihe and graceful figure is desired as age adK^ances one must keep up and even increase their activities and only eat enougih food as the body requires to keep usp the balance wiaste and repair. A few simple exercises gone through with each day will help much toward retaining one's activity and good fig- ,ure. Live as much as possible in the open air and above all, keop regular hours in ever\-thinjg. House- hold work is really beneficial if you use the body natur- ally. When you must bend forward use the hip joint and not the back. Altways remember when sweeping to use the broom with your arms and hands, do not J^end forward and bend the back as a rounded back is very old looking. Be happy under any and aill con- ditions as it is possible for you to be. Have the house full cwf fresh air arid sunshine and it will certainly help very miuch toward makin.g you feel and lodk young. 361 362 • The Model Housekeeper. Bath. Bathing is most essential to health. Nevex under any conditions miss your morning hath. If yon have no hath room taJ^e a good sponge hath and a good rulh- bin'g with a course toiwel until the skin glows. This .freely which is so necessary to heailth. A warm bath opens the pores and causes the prespiration to flow is best at night, it is relaxing, restful and smoothing to the nerves and is allways the proper kind o'f bath at night just as in morning we need to he stimulated iind ready ifor the d'ay's work by taking a cold or cool hath. Don'ts for Stout Women. The stout woman must not "slumnp." 'Her on© safeguard is an erect carriage — ^head up, chest up, a'h- domen in. This w^ards off the fleshy back. Nor miust she permit herself to relax. N"eig*ligees, .eom'foTt and down at the heel attire are not for her. She should keep trim though she nearly passes aiway with heat and diseomifort. She must watch her manners, particularly her table .manners. 'She may not take liberties with her elbows, lop over the table or eat carelessly. Daintiness is es- sential if she would not he rej^ulsdve. The stout woman must train herself to light walk- ing. Nothing shows her weight light dragging her feet along clumming heavily feet. She must learn to take life quietly. Etxcitement, Toilet 3G3 j-ushing and tem^per are conducive to a,pc^2^1exy and d^ not improve looks. .She must ,be dignified. It moves the onlooker to tears to see the stont wom'an full of airs and graces and kittenish co}Tiess. Her dignity shooiild not, how- ever, interefere with jollity. The hearty laugh is a hall mark of avoirdupois. Beyond all she must wear good corsets and learn ■how to put them on. It make jiust the difference 'be- tween mountains of flesh and a thin stylish figure a trifle too large, but not repellant. Epsom Salts and Lemon Reducing Treatment. Dissolve one pound of Eipsoni salts in one quart of rainjwater. Shave fine tJhree bars of white so'ap and dissolve in one quart o'f boiling rain water. When par- tially cool, beat in the E^psam salt solution. Now add two more quarts of water and it is ready for use. At night rub the ^preparation on such rparts oif the body as yO'U wish to reduce, and let it dry in. 'When morning eomes, wash it off. Continue the use of the fat re- diucer until the desired resruilts are obtained. In ad- ^itio-n to this wash, take the juice of half a le'mon in a !Ciitp of hot water, three quarter's of an hour before breakfast. The average redhiction in weight is two pounds every week. Keeping of Stoutness. The princiipal troulble is large appetites; always quit a little hunsrry and never eat 'between meals and omit 364 The Model Honsel'eeper. a meal occasionally. Instead of eating when liungry slowly drink a glass of water with, a sprinkle of salt in it and you'll soon get over the habit. Chew all food until about the consistency oif cream. If the food is thus masticated, hunger will be satisified by a much smaller amount. Cut O'Ut the best portion of sugar, starches and fats from the diet and take an hour of some form of pihysieal exercise each day, also indulge in ;as many long walks as possible. Orange Floiver Shin Food. Spermaceti, one-half ounce; -w-'hite wax, one-half ounce; sweet almond oil, two ounces; lanoline, one ounce; cocoanoit oil, one ounce; tincture of benzoin, ■three drops ; orange-flower water, one ounce. ^lelt the first five ingredients in a porcelain ket- tle, taike from fire and add the l)cnzoin and the orange- flower water, fluffing it with an egg beater until cold. To Keep Young Hold Your Enthusiasms. Work by itself will never aige you. Cherish your enthusiasms — ^never let them slip. A buoyant spirit is youth's best friend. It is "what men and women think and know and do that make for success and last- ing youth." To Soften ^yater for the Bath. A lavender lotion is made up of eight ounces of alcohol, one ounce of ammonia and two drachms of oil of lavender. A little may be used in the bath. Toilet. 3G5 The Teeth. After eadh meal clean your teeth with a brush of which the bristles are longer at the end, thereby re- niowng particles of food from between the teeth. Use silk floss for the same purpose. Food causes decay, bringing {pain and exjoense. (Be icarefuO. th,at vjour toothpowder is not too gritty, as it will scratch the enamel, the safeguard of the teeth. Salt is a safe, •cheap and effectual dentifrice; so is powdered borax. A leaf or two of common sage rnbbed on the teeth night and morning cleanses and polishes the beau- tifully and wdll help to keep away tartar. An excel- lent powder is easily made in the folio-wing fasihion: .Crush one ounce of camphor gum witih a few drops of piure alcohol, add iive ounces of precipitated chalk ,and three ounces of pnlverized orris-root. Mix these thoroughly and sieve three times. For a Dry, Itching Scalp. For a dry, itching scalp with falling hair, free from xiandruff, the following formula has proved excellent: Precipitated sulphur, one part; alcohol, one part; rose- water, five parts; distilled water, five parts. Once or twice a day dip the fingers into cold water and rub the scalp briskly. Do not wet the hair in this way. A Massage Movement for the Face. Massage movement said to be used in Japan is thus described : The face is gone over with the finger- 366 The Model Househeeper. tips anointed with a little olive oil or cold cream, little nips 'being given to the entire surface. The skin he- comes red and glowing. After the process a generous application of cold cream is left on the face for a time. Sueh a procedure stirs up the circulation, ibringing color to the cheeks. Rose Lip Cream, Crush a pound of damask rose-petals in a cup of i>weet cream. Strain through a piece of gauze and stir in a pinch o'f powdered vanilla. Eulb this dainty con- coction on the lips and they will become a beautiful red. Red lips call for pretty teeth. 'We must think of ,some quick way of bleaching the yellow teeth. Here are two good ibleaches, either one of them within the reach of aJll. Either hold peroxide of hydrogen in the mouth for two minutes daily, or scrub the teeth off twice a week with a piece of lemon. Simple, isn't it? Do you admire glossy hair, little maid? If you do, 3'ou wall be interested in hearing ahout a new way of polishing the hair. Dip a soft, clean rag in brilliant- ine, then pass the oil-soaked cloth over your pretty locks. In a moment your hair will shine like satin ! Do not. use too much oil, as this will make your tresses oily instead of brilliant. Constipation Bread. Four cups bran, two cups gluten or whole wheat flour, two cups milk, one cup molasses, two teaspoon fuls Toilet. 367 baking powder, one teaspoonful salt, a little melted •butter. Mix welll and bake in muffin tins or in flat sheets on layer cake tins in a good oven for twenty minutes. To purify your blood and stimulate the action o-f your stomach, 'drink two glasses of hot water half an hour before each meal and before going to bed. This will rapidly improve the condition of your skin. You might also touch pimples with lotion, formula for which is given below. pimple Liquid. Precipitate of sulphur, one drachm; tincture of xjamphor, one drachm; rose-iwater, four ounces. Apply to sfpots several times a day. Pimply Skin. You should avoid eating candy, pie, puddings, cake, preserves and gravies, also try to take a thorough body (bath every day with liukewanm water. 'As constipa- tion is apt to cause a blotchy skin, see to it that yoTir /bowels move freely. In case they refuse to do so, eat three or four slices of constipation bread at night be- fore going to bed. I am giving you recipe for same herewith. Freckle Banisher. Scrape a teaB'poonful o^ horseradish into a cup of ,sour milk, let stand for six hours before using. Apply to freckles several times a day. If you are 368 The Model Housekeeper. anxious to get rid of the wrinkles you must massage gently across the telltale lines for ten minutes daily. You should use the following cdld cream to massage with : Gounardfs Oriental Cream. I am glad to be able to recommend a face lotion that is entriely harmless to the most sensitive com- plexion. I have used it exclusively for the past thirty years and have a complexion so sensitive that I cannot even use the simjplest powder. It not only gives one the appearance of a faultlless fairness but is both sooth- ing and healing and gives that velvety, softness to the touch so much desired. It will not rub off and defies detection and if its use is persisted in it will entirely remove tan, pimples, rash, black heads, and in fact, will give that delicate and refined complexion which is so much admired and envied by everyone. I am really an enthusiast on Oriental Cream and hope my patrons will give it a fair trial. Reddish Hair. Henna leaves made into a very strong tea will turn light hair a beautiful auburn. If hair is very oily first wash in gasoline by saturating a small cloth and juibbing through the hair a little space at a time. When thoroug'hly dry wash in henna tea. Eepeat after each drying until desired shade. This is perfectly harmless and is fine for hair beginning to turn gray. Toilet 3G9 A Good Tooth Wash Higlihj Becommeiidcd hy Dentists. Powdered camphor, one-third drachm; powdered orris root, one drachm; precipitated chalk, 7 drachms. A little shaved caatile soap added will improve the powder. It is well to also ^ve your teeth one g-ood scrufblbing every morning with salt on stiff brush. It hardens the gnims and is purifying and also keeps off tartar. Perfume. A pleasant perfume, also moth prevenative. Cloves, caraway seed, nutmeg, cinnamon, mace and tonquin beansi, of each one ounce. Then add as much florentine orris root as will equal all the other ingredients put to- gether. 'Grind in coffee mill to ponvder. Fnt in little hags among your taible linens, clothes and bedding. Sulphur. To improve the complexion mix a small quantity o'f flower of sulphur in a little fresh sweet milk, after ,s.tandin'g about ^vo hours ruh the milik without -dis- •turibing the sulphur into the skin. It will clear up the complexion and keep it very soft. iPrepare it fresh every morning as the milfe becomes putrid. Should you haive pimlples it would be well to take one-half tea- spoonful of sulphur internally mixed with a little mo- lasses. Hair Wash. A wash said to bring out the prettiest hues of light 370 The Model Hotiseheeper. liair : Salts otf tartar, one ounce ; juice of three lemons ; soft water, one quart. A cut lemon, bottle of aan- jnonia and a little borax is a useful adjunct to every wash stand. Hair Tonic. A hair tonic preseribed by the eminent dermatolo- gist Eiramus Wilson : Tincture of canthardies, three .drachms; oil of rosemary, one onfuce; bay rum, six ounces; olive oil, one ounce. Bub the roots with sponge every night. Black Heads. To treat black heads. Draw the affected parts with very hot water and press out the worst ones, then poit a little lemon juice in saucer with alboTit ten (drops of glycerine and rub this in Avell with the fingers, after about ten minutes rub the skin with a ciit lemon and then bathe with rose water. Use this treatment several nights in succession. Then use a goo'd cold cream to close the pores. Eain Water, Few realize the importance of rainwater in creating an exquisitely and transparent complexion. Every beauty specialist in Eoirope and America sings its praises and urges its constant use. A small keg under the drip with a cheese-cloth over the top will furnish a supply at most all times. Toilet. 371 Poiuder. The use of a little powder on the face is harmless if the face is thoroughly cleansed before retiring. Whiteiiing the Hands. Glycerine and fresh lemon juice iwill both soften and whiten the hands. Mix one part of glycerine and one part lemon juice. It will also aid in remorving tan from the face. Breath. A weak solution of the perinaganate of potassa will deodorize you breath. White7iing. A celebrated white mixture for the face composed of perfectly harmless ingredients is made after the follow- ing formula : Bay rum, one ounce ; carbonate of mag- nesia, two drachms; snow flake, two drachms; oil of biurgamot,, one ounce; oil lemon, one ounce. Mix the ingredients in pint bottle and fill with rain water. Wfhen using S'hake the bottle well and apiply with a small soft sponge. Cologne Water Fine for Bath. Two drachms of rose water; one dradhm eacli of the oil of orange, lemon and burgamot; two dachms of essence of mus'k; attar of rose, ten drops and one 372 The Model Househeeper. pint of proof spirits. Shake all together thoroughly three times a clay for one week. Rose Water. For a perfume or culinary poirposes, attar of rose twelve drops; rub it up with an ounce of white sugar and two drachms of carbonate of magnesia, then add gradtiaWy one quart of water and two ounces of proff spirits and filter through paper. Eye Brow Coloring. Boil one ounce of walnut bark in one pint of water for an hour; add a luimp of alum size of filbert. Bottle when cold. Ap/ply with camePs hair hrush. Burnet's Celebrated Powder. Five cents worth of bay rum, five cents worth of magnesia snowflake, five cents worth of burgamot, five •cents worth oil of lemon. Mix in a pint bottle and fill with rain water. 'Shake well. Apply with soft sponge. Color. Not one in ten realizes the importance of ascer- taining and making a careful study of the one par- ticular color mo'st becoming to her and always having a touch of it introdiuced in part of her dress. Combs. Dirty combs cause much scalp trouble and it is a Toilet. io good idea to dip your combs and brushes daily in hot water containing a little ammonia. You will soon ob- serve an imiprovement in the hair. Shiny Shin. To get rid of a shiny complexion. After leaving cold cream on all night and just before starting out next morning take oat meal in palm of hand and imioi&ten with rose water, rub on face until meal roots off. This removes shiny lo-ok from f ac-c. Good Cold Cream. Melt one ounce of oil of almonds, one-half ounce spermaceti, w^hite wax one drachm. Then add two ounces of rose water. Stir constantly until cold. Exercises. To develofp bust and chest try this simple exercise. Clinch the fists vigorously and bring them together in front, the arms being raised to horizontal po'sition with the arms at shoulder level. 'Gradually separate fists as wide as you can. Eepeat this several times during each day and several times at each exercise. Round Shoulders. Stand erect with hands flattened out on chest, fingers pointing toward each other, elbotws and should- ers high, with eyes raised toward ceiling. Slowly bend body forward at hips, keeping eyes fixed on point chosen. Do not let elbows sag. You will feel the pull 374 The Model Housekeeper. of the muscles down to your heels. If faithfully practiced eveiy day you will learn to stand erect with- out effort. Another good exercise is to first thing on arising in the morning stand erect with hands out- stretched on a level with shonld'ers and slowly raise yourselif on your toes and stretch arm's ^biaclkward as far as possible. Retain this position for a moment and then sink baok on entire foot. Do this twenty times a day at first and increase each day to a reasonable limit. These exercises will surely stnaighten should- ers if praeticed intelligently. Breatliing. Breathing exercises will greatly benefit anyone and very niudi improve the contour of figure and broaden ahest. Is fine for indigestion and pulmonary troubles. Here is a very simple one that can be carried out in your own room in front of raised window. It is es- pecially good for delicate and growing girls. Stand as erect as possiiMe with shoulders thrown back and chest forward, the arms hanging close to body, keep the head up and liips firmly closed and inhale very slowly through tihe nostrils, being very careful to fill the lungs completely witili air. AVhile inhaling tlie arms are to be gradually raised, the back of the hand's upward until they approacch each other above the head. The mo'vement should be so regulated that the arms should be extended directly over the head at the mo- ment the lungs are com|pletely filled with air. This position should be maintained from twenty to thirty Toilet, 375 seconds .before the reverse process it begun, as the arms are gradually lowered the breath is exihaled sloiwly so that the lungs shall 'be as nearly as possible free from breath at the time the artms reach first position at side. These deep respirations should be repeated five or six times at each exercise and gone through with several times each day. Persist in this exercise and ^ou will find from actual measurement that the chest h.as been broadened several inches and general health much impro'ved. Yawning for Health Is advocated by a noted German iprofessor of gym- nastics. He maintains tliat deep ya^^^ling practiced daily as a regular exercise is the cheapest and surest road to good health. The expansion of the breast bones and the stretohin'g of the arms which accompany a whde hearted yawn together with the filling of the lungs is the best daily exercise that can be practiced. Neck. To prevent lines from forming on the neck. The neck can be kept young and healthy looking it you will follow the three exercises. First. Point the chin over the left shoulder and iwhile keeping the eyes on the ceiling twist the neck around slowly and vigorously till the chin points over the right ^homlder then turn neck to starting place. Do this five times; repeat it six times a day at convenient intervals. Exercise No. 2. Let the head fall back^vard wihile you stretch the 376 The Model Housekeeper. chin up as higOi as you can, repeat several times a day. ^xercise No. 3. Eoll the head completely around slow- ly ten times without stopping the motion. Repeat as often as you can d^uring each day. The circulation of the blood will he stimulated and the general health o the whole neck improived. These exercises will preivent the accumulation of fat, and make the neck round, elas- tic and strong. Breathing exercises also help. Abdomen. To' reduce abdomen stand with weight on balls of feet and cheat well forward, then raise artms in front of bod'y higOi above the head, turn palms upward, push and stretch up vigorously, feeling a strong pull on mus- cles of the abdomen. Five minutes at one time is long enough to continue this exercise. It however, must /be repeated several times during the day — ^ten times if possible. iSurplus fat on the abdomen can surely be gotten rid of in this way and the muscles so strengthened that there need be no fear of furthr ac- cumulation. Crow's Feet Do not naturally . come with age but are largely ,made froin habit of needless motion and action of muscles of the face which with proper care and thought can be avoided. A Little Hint to Young Girls. Eat quantities of oranges, three times a day, if you Toilet. 377 like, as they clarify the complexion. Eare beef is also good for the skin, while veal and pork are absolutey prohibited. Eat only stale bread or :thin toast, browned well on both sides. Bathing the face with buttermilk once or twice a day will reduce the tan and improve the complexion generally. Thiei should be applied liberally and allov^cd to dry on the face to get good results. And right here girls, let m.e tell you of a new wash-clotih that many of the smart woimen are using in New York. They are mad'e of white raw silk, and are said to be ex- tremely soothing to tender skins. You might try them, anyway. Then, too, the complexion brush will help if you have any enlarged pores. Instead of various makes of coarse soaps, use a soap powder which is very .soothing and healing to tanned skins'. 'Here is an ex- cellent pow^der which should (be keipt on the washstand in a jar with perforated top, so that it can be shaken out on a cloth or into the water without any great amount of waste. Bitter almond meal, six ounces, orris root (pow- dered), four ounces; wheat flour, four ounces; white castile soap, one ounce; powdered borax, one ounce; oil of burgamot, two drachms; extract of musk, one d'rachm; oil of bitter almonds, ten drops. Now, some girls do not like that powder, and pre- fer to use a lotion instead, so I will give one of the simplest and yet most helpful lotions I ever kneiw of, which any girl can make at home on the kitchen stove. 378 The Model Housekeeper. You take two taiblespoonfuls of oatmeal — the kind you use for breakfast^ — ^adcl to it a quart of water and boil ,for fif'teen minutes. lOool and strain this and to the liquid ad'd the juice of one large lemon and a dessert- spooniful of pure alcohol. Bathe the face in this^ and when you feel it is perfectly clean, pat it gently with a cloth until dry — then add more of the wash and allow this to dry naturally on the face. Lavender Scent Bag. Half a pound of lavender flowers free from stalk, half an ounce of dried thyme and mint, a quarter of an ounce of ground cloves and caraways, one ooince of dried comimon salt, miix them well together, and pu^. them into silk or camibric bags. Roseniiary is considered an excellent remedy to in- crease the growth of hair. iGet a small quantity of the leaves and boil them over a quick fire four minute?, strain, add a little cocoanut oil and a few drops of ver*bena. The Hands and Face in Hot Weather. A'fter a journey or long walk on a wanm day, it is most refreshing and beneficial to bathe the f a o and hands in very w^arm water, and from the face it w^ill re- move the unpleasant redness and heat in a very short time, and impart a cool and delightful sensation. The application of cool water to the face and hands when heated from fatigue or exercise is very injurious to the skin, prodiucing redness and eruptions that are seldom. Toilet. 379 if ever remoTed. By the addition of a little spirits of wine or gin to the warm water, sunburns will be more likely prevented than by the simple application of hot water, but after a hoit walk: the face and (hands shomld be bathed for at least a quarter of an hour, the hot water added as the water gets cold. After great fatigue, if a bath is not at hand, to the foot bath may be added a few drops (sixty) of the tincture of arnica, and all fatigue will be speedily reanoved if the feet are allowed to rest in the bath about a quarter of an hour, and the hands and arms be also bathed in the same way. After rowing or driving, ladies will find these directions very useful. Cosmetic Gloves. (For night wear) : Yolk of two fresh eggs, two .tablespoonfuls ; oil of almonds, two tablesipoonfuls; tincture benzoin, one dessert spoonful; rosewater, one tablespoonful. Beat well together. Keep tightly ;Corked. Paint the inside of the gloTCS every nig'ht, and do not wear the same pair longer than two weeks. Use kid or dog-skin glo^ves, if you cannot get India Rubber gloves, which are the best. For Thin People. If the body is thin, drink two quarts of creamy milk every day. until the desired amo'unt of flesh is gained. You should gain two pounds of flesh weekly on thic amount of milk unleess you have very laborious work. In case your body is plumip enough, ^he best way to 380 The Model Houselceeper, pdiimpen dieeks would be to cover them witli a thin layer of skin food — after first bathing them for several minutes with hot water^ — at night before going to bed. To prevent cream from rubbing off in the night, it would be a good idea for you to wear a mask ,face. Taike a square of heavy wire cloth big enough to cover the face, and cut holes in it for eyes, nose and mouth. Fasten cloth strings to mask with small safety pins, lay mask over face and tie strings at back of head. Do this every night until your hollow cheeks are filled out. You will probably have to take this treatment for five or six months. It is slow work to plump cheeks by local applications. You also might practice filling mouth full of air, until cheeks round out like toy bal- loons, hold breath for ten co'unts, then slowly exhale through the mouth. Do this for five minutes, twice a day. Plumpening Cream for Hollow Cheeks. Tannin, one-half drachm; lanoline, tliirty draclims; oil oif sweet almonds, twenty drachms. Melt the lano- line and oil in a double boiler, stirring till thoroughly mingled. As the mixture cools, beat in the tannin. Cosmetic Paste for Hands. Oil of sweet almionds, two drachm's; glycerine, one drachm; rice flour, one drachm; fresh yolks, two drachms; roseiwater, one ounce; tincture of benzoin, thirty-sdx drops. Beat aill together until a paste is formed. Because Toilet 381 of the eggs this will not keep veiy long, so you must jiot make up a large supply. Whem tlie hand's have been coated thickly with this beautifying mixture, draw on the kid gloves, first out- ting minute holes here and there in the kid. Tills is so •that the hand's may have air. If you wall carry out this treatment every night, I am almost willing to guarantee that you will have a pair of as White, dimpled hands as the most exacting girl co^uld desire. Do you wislh your ellbows to lose their u^ly lumps of calloused flesh? If so, you must bandage them at night as well as your hands. After they have been thoroiughly scrulbbed, rinsed in fresh water and dried, you must rub into them a liberal allowance of skin food. When this has been done, line a sanall pad of cotton with the skin food and place it over the elbow point. Now, to prevent pad from falling off, tie a wide strip of cotton cloth over all and run off to bed. This nightly treatment will soon banish those knobby elbow^s you are so ashamed of. Next, it is important that the neck should be white as driven snow. This is something the average neck is not, after the winter siege of fight collars. Spring generally finds us women with yellow and collar-marked throats. The only thing we can do is to ibleach our throats twice every day with benzoinated liquid, until the ugly scars and tints have disappeared. The lotion referred to is made very easily. 'Simply put sixty drops of simple tincture of ben- 382 The Model Housekeeper. zoin into a third' of a cup of tepid wated. Mop this on throat until every bit of the discolored skin has been moistened. Let lotion dry into the skin then massage gently for several moments with your favorite skin food. Dont expect immediate results because you will be disappointed. It is slow work whitening a discol- ored throat but perseverance wins. Not in a day or two, but in a week or two. Freckles and Sunburn. First, bruise and then squeeze the juice out of the common chickweed, and to this add three times its quantity of soft water; bathe the skin with this for five or ten minutes and wash afterward with clean water night and morning. iSecond, elder-flowers treated and applied exactly in the same manner. AVhen the flow^ers are not to be had the distilled water from them (w^hich may be procured fro many drug- gist) will answer the purpose. Third, honey, one ounce, mixed with one pint of lukewarm water; when cold it forms a good lotion. This is commonly called honey-wash. Mosquitoes, flies and gnats may be kept away by sponging the face and hands with elder flowers. To Whiten the Finger Nails. Take two drachms of dilute sulphuric acid, one drachm of tincture of myrrh, four ounces of spring water and then mix them in a bottle. After washing Toilet. 383 the hands, dip the fingers in a little of the mixture, and it will give a delicate appearance to the hand. Rings with stones or pearls in them should always be removed from the lingers when the hands are washed as soap and water spoils jewelry set with precious stones. Eyebrows. Pretty eyebrows are necessary if a girl iwants to be considered good looking, so make a point of brushing and massaging your brows every day. With a small, soft bristled tooth-brush, smooth your brows until every hair lies just as flat as can be. This little brush will be found particularly useful when you have been so un- fortunate as to powder the brows as well as the face. Dusty eyebrows are the reverse of beautiful, so be sure and give them a thorough brushing, as soon as you finish powdering your face. Rubbing some simple tonic into the brows is ab- solutely necessary if your brows are scanty. When mas- saging in the hair-grower, be careful to ru!b with the fall of the hair. Unless you do this, you will have hideous, bush eyebrows, something no girl wants to have. Eyebrow Tonic. Sulphate of quinine, five grains; sweet almond oil, one ounce. Be very careful that not a drop of the liquid gets into the eye itself, as quite a serious inflammation wonld :384 The Model HouseTceeper. Tesult. "The less liaste, tlie more speed" is true in this case. Perfumed hair is very popular just now and I don't wonder. You will be glad to know that this treatment can be easily carried out at home. All you need is a tiny vial of oil of geranium' or lavender, with which you moisten the bristles of your hair brush. Then pass the brush lightly over your pretty tresses, until you feel that every single hair has had its share of the sweet per- fume. For People Who Wish to he Stout. The rule will he oibserved hy those persons who feel that they ought to be a trifle stouter, is simply this, says a very practical physician: Avoid excitement and keep your mind as much as possible in a state of repose and free from w^orry. People of a nervous tempera- ment should control themselves. Learn to sit quietly for a long period, and don't rush about consuming muscular tissue by unnecessary movements. Eat all you can and as often as you can, avoiding hot things, such as hot bread, and that which is made from the finer grades of wheat. iStale bread made of flour con- taining a portion of the chaff, is far more nutritious than light, freshly-baked bread. The diet should con- sist of such articles of food as are largely composed of starch and sugar and oil. Meat in large quantities should be avoided. All things should be thoroughly cooked in order that the raw material can undergo the chemical dhange that otherwise would have to be done Toilet 385 by the stomach. Lastly, sleep as long as yoiar time allows. These rules and sueh suggestions as you will observe by watching yourself, will soon add all the flesh to your frame that you want. Treatment of Toilet. Gray hair is not a blemish but a great heauty when properly cared for. And the proper care is, in every case, absolute cleanliness. A young face with white hair is always attractive and if your health be good you are to be envied. For shampooing, use only the whites of eggs and castile soap — 'it is so easy to streak gray hair. Make a soap jelly with the castile and hot water, and after it grows firm use one tablespoonful with the white of one egg. As a rule, two eggs are required for a satisfactory sham- poo. Beat both together with a little