010 .',v THE PATTERN COOK-BOOK. COPYRIGHT, 1890, BY THE BUTTERICK PUBLISHING COMPANY, [LIMITED]. METROPOLITAN CULTURE SERIES THE Pattern Cook-Book, iC--. ? 0-7^ ^. FIRST EDITION. NEW YORK: THE BUTTERICK PUBLISHING COMPANY, [LIMITED]. 1890. s'> ' Ah ! happy age when ladies learn to bake, And when kings' daughters know to knead a cake. Rebecca was esteem'd of comely hue, Yet not so nice her comeliness to keep But that she water for the camels drew." Thomas Fuller. ' The turnpike road to people's hearts, I find, Lies through their mouths, or I mistake mankind." Dr. Wolcot. INTRODUCTION. A BOOK on cookery that is to be of genuine assistance alike to the experienced housewife and to the beginner must, in our opinion, possess two important quaUfica- tions ; in the first place, the dishes and preparations pre- sented in it must be such as may be readily made up with the facilities to be found in an ordinary household* and in the second place, all instructions and directions should be couched in language so simple that every one can comprehend them. It has been our earnest endeavor that in both these respects the present work shall excel. The recipes are eminently practical and easy to follow, all having been thoroughly and successfully tested by the author; and in their selection chief attention has been given to those unpretentious yet dainty and wholesome dishes that are so acceptable and appropriate upon the average family board. Among the admirable features of the book deserving INTRODUCTION. of special mention are an intelligent but not too lengthy dissertation on the Chemistry of Food ; a Cook's Time-Table ; a chapter on Cookery and Simple Remedies for the Sick ; a list of Menus for all occa- sions ; a Glossary of Terms used in Cooking ; a Table of Measurements ; helpful talks regarding " Small Econ- omies," "Things Worth Knowing," and "Miscella- neous Helps;" and lastly, a most admirably arranged index. When we add that the work is from the pen of one whose experience entitles her to a position of foremost authority in all matters pertaining to the culinary science, we have said all that is needful to commend the book fully and heartily to the world of w'omen as a complete and reliable guide in the selection, preparation and cook- ing of food. The Butterick Publishing Co. \Li7nited\ CONTENTS. PREFATORY. Difference between the Cookery of the Past and Present. — What Cookery is. — The Effect of Heat, Cold, Water, and Air in Cookery, . . 13 THE CHEMISTRY OF FOOD. Why we Eat. — What to Eat. — Whkn to Eat Cer- tain Foods, . . . . . . 17 THE KITCHEN. Plans for the Room. — Care of Room and Utensils. — Utensils Needed. — List of Utensils, with Prices. — Cuts of some of the Utensils Needed, . . 25 MARKETING. Se.'^sons for the Different Meats. — Beef, with Cut of Ox. — Veal, with Cut of Calf.— Mutton, with Cut of Sheep. — Lamb, with Cut of Lamb. — Veni- son, WITH Cut of Deer. — Pork, with Cut of Pig. — How to Select Poultry, Fish, Game, Eggs and Apples, ....... 47 PLAIN DIRECTIONS. How to do Roasting. — Broiling.— Boiling. — Frying.— How TO Clarify Fat for Frying. — How to do Sau- TEiNG. — Braising. — Larding. — (with cut of larded meat.)— Boning and Steaming.— The Cook's Time Table for Roasting.— Broiling. — Baking, Etc., . 57 7 8 CONTENTS. SOUP. Soup for Stock. — Meat for Stock. — To Clear Stock. — To Season Stock. — Thickening for Stock. — Color- ing FOR Stock. — What may be Served in Soup. — Recipes for Soup with Stock. — Soup without Stock, with Recipes, .... 70 FISH. Something about Fish. — To Clean. — To Skin. — Fillets OF Fish. — Fish Boiled. — Fish Baked, with Stuff- ings. — Fish Fried. — Fish Broiled. — Other Modes of Dressing. — Fish Remnants. — Shell-Fish. — Fish Sauces, ....... 96 MEATS. Beef.— Uses for Cooked Beef. — Veal. — Mutton.— Lamb. —Pork. — Poultry and Game. — Recipes for the Preparation of the Several Kinds of Meats, . 142 VEGETABLES. General Suggestions.— Proper Vegetables to Serve with the Different Me.\ts. — Recipes for the Prep- aration of Many Kinds of Vegetables, . . 239 SALADS. Dressings. — Coloring for Salad Dressing. — Salad Combinations, ...... 292 CHEESE DISHES. Various ways of Preparing Cheese.— How Rare-bits, Straws and other Dainties are Made, . . 308 EGG DISHES. The Cooking of Eggs, Omelettes, Etc., . . • 3^^ BREAD. General Helps in Making.— Flour. — Yeast. — Sponge. — Kneading. — Moulding. — Baking. — R e c i p e s for Bread made with the Different Yeasts. — How to make Rolls, Buns, Rusk, Etc., .'.•,• 33^ CONTENTS. 9 BREAKFAST DISHES, BISCUIT, GEMS, ETC. Recipes for Muffins. — Griddle Cakes. — Southern Cakes, as Corn Dodgers, Corn-pone, Etc. — Dough- nuts. — Fritters. — Cereals for Breakfast, . . 358 PIES. Pastry. — Puff Paste. — How to Shape Paste.— Recipes for Many Kinds of Pie, . . . . .388 PUDDINGS. (teneral Suggestions. — Recipes for Hot Puddings. — Recipes for Cold Puddings. — Sauces for Both Hot and Cold, ....... 413 FROZEN DISHES. Ice-Cream of Various Kinds. — How to Make a Mousse- Souffl:^s — Ices — Sherbet — Frozen Fruits, Etc., . 461 CUSTARD, CREAMS AND GELATINE JELLIES. Boiled Custard. — Baked Custard — Whipped Cream, with Ways of Using. — Jellies. — How to Clear. — How TO Remove from the Mould. — Recipes for Jellies, . . . . . . .481 TARTS— COOKIES— MOLASSES CAKES, ETC. Fillings for Tarts. — Various Recipes for Cookies — Gingerbread, Etc., ..... 503 CAKE. General Helps in Making. — Loaf-cake — Layer-cake. — Fillings for Layer-cake. — Frosting or Icing Cakes. — How to Decorate with Icing, . -5^5 BEVERAGES. Remarks on Drinks. — Tea — Coffee — Cocoa — Summer Drinks. — The Service of Wine, with a Wine Menu, ....... 554 lO CONTENTS. FRUIT— HOW TO SERVE IT. Various Kinds of Fruit. — How to Ice Fruit. — Cooked Fruits, ....... 566 COOKERY FOR THE SICK. Suggestions for Preparing Various Dishes. — Teas — Broths — Gruels, Etc. — Drinks for the Sick. — Three Menus for an Invalid, .... 573 MENUS. A Thanksgiving Dinner. — A Christmas Dinner. — Menus for a Day in Spring.— A Day in Summer. — A Day in Aufumn. — A Day in Winter. — Menus for a Lenten Day. — A Company Luncheon.— A Company Dinner. — Two Menus for Evening Card Parties, . 588 MEASUREMENTS. Helpful Table for Housekeepers, . . • 596 SMALL ECONOMIES. Various Ways ro Economize. — How to Use What is Saved, ....... sqG THINGS WORTH KNOWING. How TO DO Various Things not Commonly Understood. How to Make Various Kinds of Sugar. — How to Cream Butter. — How to Make Claret Vinegar. — How to Keep Food in the Ice Chest. — What I-iME Water is good for, .... 604 LNDEX, . 617 THE PATTERN COOK-BOOK, PREFATORY. " There's no want of meat, sir, Portly and curious viands are prepared To please all kinds of appetite." Massinger. ''The destiny of nations depends on their diet," says Savarin, an opinion exactly coinciding with that of the ancient ballad-monger who asserted the infallibility of Britons so long as they were fed upon beef. Without exactly agreeing with either of these, time has proven that the civilization of a people or age may be ascer- tained by the style of its cookery — that gastronomic taste changes with the progress of a people. In the time of Henry VIII. a porpoise was esteemed a great delicacy. The seasoning of dishes was strong and pungent, saffron being a predominating flavoring for them. Shaks- pere speaks of this in " The Winter's Tale," when the clown, sent shopping for the sheep-shearing feast, says, — " I must have saffron to color the warden pies." The fee-favor of the city of Norwich was twenty-four her- ring-pies, each containing five herrings. They were car- 13 14 THE PATTERN COOK-BOOK. vied to court by the Lord of the Manor of Carleton in 1629. These pies were seasoned with ginger, pepper, cinnamon, cloves, and " grains of Paradise," which were much used in those days of strong palates, being pun- gent and peppery. Looking back only to the last cent- ury, we arc confronted with the coarseness of our more recent ancestors' cookery. A gammon of bacon was to be boiled and a quantity of hay was tied up in a cloth and placed in the water during the cooking — for flavoring. A neck of lamb was fried with ale, which appears to have been freely used in cooking. Simplicity evidently was unknown, as may be gathered from a perusal of the " Cook's Dictionary," published a century ago. But we must not. forget, while criticising the cookery of the past, that every age and country have been laid under contribution to supply the materials with which the modern cook works, and that our tables are now sup- plied, thanks to the increased and rapid intercourse with other lands, from the larder of tlie world. How best to use and enjoy these gifts of Providence became at length a study, and a literature of cookery gradually arose. The first books were written by cooks or housewives, who lacked the power of language to convey their knowledge to others ; and like the " Cook's Dictionary," their books, ill-spelled and poorly expressed, were of no great use to the worker. But in the present day, as the art improves, books on the subject grow with it, and ladies vie, in writing them, with the professional cook. COOKING is the art of preparing food for the nourishment of the INTRODUCTION. 1 5 human body. It is usually done by the direct applica- tion of heat, fruits and some of the vegetables eaten in their natural state having really been " cooked " by the sun. Milk and eggs, which are perfect food, would be nothing unless they came from the warm living animal. Foods dried or smoked have undergone a certain process of natural cooking, HEAT seems to create new flavors and to change the odor, taste and digestibility of nearly all articles of food. It opens the cells of starch in flour, rice and potatoes ; hardens the albumen in eggs, fish and meal ; softens the fibre of tough meat, hard vegetables and fruits ; and gives new flavor to tea, coffee, etc. COLD is also a most important factor in the preparation of food ; honey, ices, custards, salads, butter, gelatine dishes and many others being only fit to eat when cold. WATER or some other liquid, in connection with heat, is neces- sary in the many forms of cookery. Grains, dried fruit, and foods which have parted with nearly all their moist- ure in the ripening or drying process, need the addition of a large quantity of water in cooking to soften and swell the gluten and starch before they are fit for the table. AIR, or the free action of oxygen upon our food while cooking, 1 6 THE PA TTERN CO OK- B O 0K\ develops certain flavors not otherwise obtainable ; thus. meat roasted or broiled has a much finer flavor than when boiled or fried. Food cooked before the fire or in the open air (as "camping-out" parties can testify) shows the advantages of this combined action of heat and air. Drying in the sun was one of the earliest modes of cookery. Then came roasting before the fire or broiling over the coals, and baking in hot ashes ; this last was the primitive oven. As the art of making kitchen utensils developed, other modes were adopted. Then to encono- mize heat, ovens were invented. The oven originally con- sisted of a covered dish set over or near the fire, having sometimes a double cover filled with coals. Afterwards stoves, which kept the fire and heat in a limited space, were introduced ; and so extensive are the improvements in them, that we now have conveniences with them for doing all forms of cooking with w^ood, coal, oil or gas. THE CHEMISTRY OF FOOD. " Now, good digestion wait on appetite, And health on both." Shakspere. Why we eat, what to eat, and when to eat it, are questions which all should be able to answer. That a man may eat his fill and yet be hungry is a well-known fact. What then is the reason ? It is certainly not the quantity but the quality of food which satisfies ; and often, indeed, it not only happens that what is one man's meat is another's poison, but it is also true that what is food at one season of the year or time of life, or in one climate, may be poison at another season or age or in another climate. Dwellers in the tropics thrive on fruits upon which the inhabitants of the frigid zone would starve, while the blubber and oil that com- pletely nourish the Icelander would be fatal if eaten under the Equatorial sun. Even the same person requires fruit in the tropics and fat and oils in the frozen zones. The child requires food made up of different ele- ments from that needed by the adult, and the food of a laborer in the field must differ from that of the student, who takes little exercise, and whose strain of life is heavy on the nervous system. 17 1 8 THE PA TTERN COOK-BOOK. It is particularly important that those who are forced to practice rigid economy should know just what will best supply the needs of a family and how the most nour- ishment may be had at a minimum of expense. We are told by scientists that an adult requires daily eight and a-quarter pounds of dry food and water, with air necessary for respiration. The same amount is thrown off as waste, or in other words eight and a-quarter pounds is used up as fuel to keep the machinery of life in motion, and if that fuel is not forthcoming, death ensues. The better the oil, the better the light ; and the more perfectly suited the food is to the wants of the system, the more vigorous will be the body, the more perfect the working of muscle, nerve and brain. Food is first masticated, then digested. When it reaches the stomach it is at once acted upon by the gas- tric juice, which pours from the walls of the stomach. Consequently, anything that dilutes this fluid tends to retard digestion, and sickness follows. Therefore, it is a mistake to drink freely during mastication, or until some little time has elapsed after eating to allow the stomach to do its work unhindered. As the juices of the stomach act only upon the surface of the food which passes into it, it can readily be seen why light bread is more whole- some than heavy bread. Light, spongy bread is acted upon in every part because the gastric juice is able to penetrajte it; and if all housewives knew this, they would not place the heavy, stale loaf on the table, *' to save it." Truly, many a mother gives a stone when asked by her child for bread ! Fats of all kinds do not digest in the stomach, but require the action of the bile and pancreatic juice THE CHEMISTRY OF FOOD. 1 9 to make them available as carbon for living combus- tion. Only as fat is combined with other food is it a benefit to the system, and the use of more than can be perfectly blended brings on indigestion and often exces- sive " heart-burning," to use a domestic term. Food has primarily two functions — the repair of muscu- lar waste, and the supply of the body with fuel to keep the temperature up to 98° ; and each is indispensable to health and strength. The chief part of our food goes to keep up this living warmth, and the balance, except small portions of mineral substances, such as sulphur and potash, goes to muscle and brain production. The secret of healthy food is to adapt it to the present needs of those for whom it is prepared. Foods are divided into three classes: the Nitrogeneous, in which nitrogen is the chief element, and which feed the muscles only ; the Non-nitrogeneous or Carbonaceous, which produce heat chiefly ; and those in which the first two are combined. It is known that the body requires four to five ounces of food for heat to one for muscle, and this is the key to preparing food in dift'erent climates and for different occupations and conditions. The whites of eggs (pure albumen) are richest in nitrogen or muscle-providing food. The lean parts of beef, mutton, venison and game contain nearly as great a percentage — about fifteen parts in one hundred. Grain, peas, beans and the curd of milk are also rich in nitrogen, and if muscles were all that were needed, these would be almost perfect food. But for one ounce that goes to muscle, five ounces must go to heat, and this means Carbon. Carbon, the heat producer, .comes chiefly from starch, of which the vegetable kingdom is largely composed, 20 THE FA TTERN COOK-BOOK. Sago, tapioca, arrow-root and corn starch are almost pure starch, and desserts made of them are easily digested and contribute largely of carbon, but do not feed the muscles, except they be combined with eggs, milk, etc., in cooking. Consequently^ children and working people who need to have their muscles fed should be fed on such things rather sparingly, unless muscle-making food has also been eaten. For the student, the aged and those who do not exercise much, these foods are most valuable, being easily digested and productive of warmth. The following table shows the proportion of starch in common grains, etc. Rice Flour, 84 to 85 parts ii Indian Meal, 77 '• 80 " " Oat 70 " 80 " " Wheat Flour, 39 ''11 " " Barley " 67 " 70 " " Rye 50 " 61 " Buckwheat, 52 " " Peas and Beans, 42 " 43 " ' Potatoes, 13 "15 " " n 100. The variation in wheat flour is due to the diiTerent processes of grinding. The old method of making fine, white flour used only the middle of the grain and rejected the gluten, which is nitrogeneous and muscle-building ; hence the whitest flour was the least nourishing, contain- ing the largest percentage of starch. Modern grinding has, however, reversed this, and the "new process " flour contains the largest percentage of gluten. The old argu- ment that graham contained the largest proportion of muscle-making material no longer holds good, as analysis THE CHEMISTRY OF FOOD. 21 has proven that the '' new process "' flour and graham are ahnost identical in these elements. The substance of next importance in supplying carbon to the body is oil. The oils used are butter, lard and the fat of meat. They contain about 80 parts of carbon in 100. Grains contain oils in varying quantities, as follows : Corn meal, 9 parts in 100. Oatmeal, 6 " " " Rye, 2>% " " " Wheat, I to 2 " " " This furnishes the best of reason why fats should be spar- ingly used in hot weather, the grains and vegetables supplying sufficient warmth-producing material. The excessive use of fats in cooking causes an over-secretion of bile, and this produces indigestion, sickness at the stomach, and often fevers of different kinds. Dyspeptics particularly should reject fried and oily foods. One condition of life calls for a daily diet of fat, and that is long exposure to excessive cold. When the breath freezes on the beard, the lungs require a large amount of heat to keep the body up to a normal tempera- ture. The best bread for cold weather is that containing the most oil. Corn bread ranks first, oatmeal second, rye third and wheat last. Woodmen, sailors, street-car driv^- ers, railroad men and others exposed to long, cold storms, especially when there is little opportunity for exercise, should eat freely of fat meat and butter. Let the cook remember, however, that fats are physic — and truly harm- ful if not blended with substances containing starch. An ounce of lard and a pound of flour thoroughly blended in wheat bread are digestible, but the same in corn meal 22 THE PATTERN COOK-BOOK. already rich in oil would only be fit for an Icelander. The proper proportion of oil in food is found in milk, which contains 3_^ parts in loo. The next element which supplies carbon is sugar, which is found in all vegetables and largely in milk. Sugar contains 40 parts carbon and 60 parts water; con- sequently candy should be sparingly eaten in the warm months and children should be allowed little if any. There are other elements found in food, and while noticed only in small quantities, they are no less essential to health and comfort. One is phosphorus, which largely enters into the building up of brain and nerve waste. Phosphorus is found in eggs, fish, oysters, lob- sters, game, cheese and potatoes, and these should be freely eaten by the brain-w^orker. Another element that enters into body-building is sulphur, which is required for growth of hair, nails, bones and cartilage. Of this there is so much found in eggs that silver is darkened by contact with them. Curd of milk and. cheese are also rich in sulphur. Iron is also present in the blood and is found in most articles of food, being most abundant in the juice of beef, in eggs and in milk. Lime and salt are also needed for the body, the lime making bone, while salt aids digestion. Lime is found in all grains, in wheat and in milk. Nothing is more healthful for growmg children than bread and milk, as it supplies heat, muscle and bone material. Races develop largely in proportion to their adeptness in supplying heat and muscle producing food. The Scotch use oatmeal, rich in nitrogen ; the Irish endure a large amount of labor on cheap fare, potatoes, cabbage and milk largely entering into their daily food. The use THE CHEMISTRY OF FOOD. 23 of " Chemistry in Cooking," is to learn how to combine all the life essentials. With a meal that contains much nitrogen should be served vegetables and dessert that are rich in carbon, to make up the needed healthy food. For instance, the farmer's dinner of salt pork, cabbage and potatoes is about perfect for an outdoor laborer in cold weather, the cabbage giving the nitrogen and the pork the carbon. It is a proper dinner also from the fact that it takes four hours and a-half to digest, and, 2" an old farmer once said, " it stands by a man," although the why of the '' standing " had never entered into his education. Venison is about the easiest of digestion of all meats and contains fifteen parts of nitrogen, which is the same proportion as beef. Wheat bread does not con- tain muscle-producing material enough for a laboring man, and should be supplemented with lean meat ; conse- quently a sandwich made of rare roast beef and bread is most nourishing. Beans contain, next to meat, the most nitrogen and form a durable food for laborers, and this is the reason the inmates of our State prisons have beans served to them daily in the form of soup, made with fat pork, the fat supplying the carbon needed. Cabbage ranks next to beans in nitrogeneous qualities, and then come oats, wheat and barley. Milk, containing all the elements of body building, and eggs, rich in nitrogen, used together with rice and sugar, containing carbon, produce a most nutritious dish that is easy of digestion. Buttermilk is a healthful drink in summer as it is still rich in nutritive jiarts, and the acidity aids digestion. Eggs contain a large quantity of carbon and are, in consequence, good food for cold weather. Wheat bread alone will support 24 THE FA TTERN COOK-BOOK. life longer than any one food, except meat, the propor- tion of nitrogen to carbon — i to 5 — being nearly correct for the student and those not taking vigorous exercise. For active life, however, more nitrogen is needed, and lean meat should be used. Considering the requirements of the body and the ele- ments that make up food, a wholesome breakfast should consist of strength-giving and muscle-making food. Nothing is better than broiled beefsteak, which is most easily digested, especially by real workers. Eggs are nourishing but less stimulating and provide for the mus- cles. For heat, bread and cakes are to be preferred, and fruit with its mild acid aids digestion. If coffee is to be taken at all during the day, it should be drank in the morninoj, as it is stimulatino^, and the effect should have time to pass off before the hour for retiring comes. In summer less carbon should appear on the bill of fare, and blanc-manges, creams, berries and ripe fruits should be served for dessert. In giving a dinner the wise host- ess will consider well her company, their occupation, etc. A party of hunters or outdoor workers would require an abundance of meat, while persons of sedentary occu- pation would be better pleased with delicacies and noth- ings. A sleighing party will devour carbon, but persons almost fainting under a July sun long for cooling fruits and the leanest of meat. The time when food is given should decide the nature of the bill of fare — whether easy of digestion or not ; thus those starting upon a jour- ney should be given rare roast beef or beefsteak, which can be quickly disposed of by the stomach (thus prevent- ing possible loss by car sickness), rather than a fried pork-chop, that takes nearly five hours to digest. THE KITCHEN. " There is always work. And tools to work withal, for those who will." Lowell. It is almost impossible to give any except general sug- gestions as to the arrangement of the kitchen. If every housewife had the pleasure of planning this part of her house, a model kitchen might be fully drawn out ; but unfortunately the large percentage of our peo- ple live in rented houses, in which the kitchen has to be taken just as it is found, and endured among other incon- veniences. A few hints, however, for those about to build homes for themselves may be found helpful. The room should not be too large, 15x15 feet being a very good size. If larger, more tim.e will be required to keep it properly cleaned, and many more steps will be needed to accomplish the necessary work. The matter of ventilation should be given an important place in the planning of the kitchen, since the comfort of the entire household depends upon it. The odors from the cook- ing should not go through the house, and high and wide windows in the kitchen furnish the only means of pre- venting this. Good ventilation and plenty of light are indispensable, for there should be no dark corners to 25 26 THE FA TTERN COOK-BOOK. tempt untidiness. The floor should be made of hard pine, maple or birch, and laid in three-inch strips, and a carpet should cover all the floor, except around the stove, where an oil-cloth will be found much neater. Many persons object to a carpet in the kitchen, but it is restful to tired feet and can be taken up and washed when soiled. About the room should be a wainscot of oiled pine wood, and none of the wood-work should be painted. The walls of the room are by many considered quite improperly finished unless paint is applied, but unless you are sure the painter understands just the kind of paint to use, paper them instead. Well painted walls are a continual satisfaction, for they can be easily cleaned ; but when poorly painted they are great burdens to the good housekeeper, inasmuch as no amount of cleaning cleans them. If paper is used, choose neither a light nor a dark tone, and have plenty of it left over to repair any disasters that may come to the walls. The usual objection to paper, that the steam from the cooking ruins it, will not hold good if the windows are lowered from the top a couple of inches throughout the day. Whitewash the ceiling, and have it re-whitened every spring at the usual cleaning time. Have a large sink, choosing one of iron rather than of slate, as dishes are more likely to be chipped and broken if a stone sink is used. The strainer in the sink should be fastened down permanently, as anything that will not run through the holes ought not to go into the drain pipe at all. A great temptation to raise the lid and let sedi- ment pass through is thus removed. Do not enclose the space under the sink, for such a closet will afford a THE KITCHEN. 2/ secure and inaccessible abiding-place for water bugs should they gain a foothold in the kitchen. Besides, if this be left open, the manner in which it is kept will furnish a reliable criterion of the neatness of the kitchen- maid. In many parts of the country what is known as the " dresser '' in the kitchen is not in use, the pantry giving space enough for dishes and utensils of all kinds. A dresser usually has two closets above and two below, with two deep drawers at the top of the lower closets. In the upper closets should be kept all the dishes necessary for use in the kitchen, and in the lower ones all pots, sauce- pans and other utensils of this kind. In one of the drawers should be the cooking knives and forks, larding needles, wooden spoons, can-opener, rolling-pin, etc. ; and in the other the jelly-bags, dish-towels, linen soup- strainer, fish cloths, a large extra piece of cheese-cloth that may be torn into convenient pieces as wanted, a ball of twine and all other necessary articles of this kind. It is a question whether a dresser is a good arrangement for dishes, as the doors of the upper closets are frequently left open by careless workers, so that the smoke from broiling and the steam from the cooking have a most untidy effect upon the dishes. It is very unwise to dis- pense with a pantry altogether and depend on one of these dressers. Have a pantry always, even if you are compelled to do away wnth the parlor of the house to make room for it. There should be a large table in the kitchen, or two, if there be room enough ; but if there is to be no sep- arate laundry and the stationary tubs are in the kitchen, the top of the tubs forms a very handy table for dishes. 28 THE FA TTERN COOK-BOOK. etc. A small table covered wiUi zinc and placed near the range is a most convenient addition to the kitchen furni- ture, as hot dessert, cake, pie, etc., can be placed on it to cool. There should also be a good-sized shelf or mantel, upon which the clock, match-safe, candle-sticks, etc., may be kept. Screen the windows and the door in sumirier, or swarms of flies will enter, rendering it impossible to keep the room clean and creating a personal annoyance that must be endured to be fully appreciated. In the pantry under the shelves should be built a long bin divided into compartments for holding wheat flour, corn meal, graham, etc. This is a most satisfactory arrangement, for often a space that is large enough for the purpose would be found entirely too small to contain a barrel of flour. CARE OF THE KITCHEN AND THE UTENSILS. " A place for everything, and everything in its place " is a motto to be followed in the kitchen more than in any other part of the house ; for there are so many utensils, dishes, etc., that confusion is certain to reign supreme unless order is the first thought all day and every day. But even if the worker is careful, there should be one day set apart for general cleaning and putting in order of everything pertaining to the room. The entire wood- work should be cleaned at least once a month, and around the tubs and wherever the strain of the work is the greatest it should be cleaned every week. The sink requires special attention. Wash it daily with soap and water, always giving a final rinse wilh scalding water. Set a regular time for this cleaning, just THE KITCHEN. 29 after the dinner work is out of the way being obviously the most convenient. The drain pipe of the sink should be carefully cleansed once every ten days with washing soda. To prepare a cleansing agent for this purpose, pour three quarts of boiling water on a pound of washing soda, and when the latter is dissolved, bottle for use. Pour a pint of this liquid down the drain-pipe when it needs purifying; the soda unites with the grease and keeps the pipe free from deposits. Tinware, granite-ware and frying pans will need fre- quent scouring, and nothing is of greater comfort in the kitchen for this work than a generous supply of Sapolio. Bristol brick may be used for this purpose, but scarcely with as admirable results for the labor expended. Woodenware that has been washed should never be dried before the fire, as the wood will warp and crack when thus exposed to the heat. Steel knives should be bright- ened with Sapolio. The refrigerator should be carefully cleansed throughout once a week and a wire run through the drain pipe to dislodge anything that may have dropped into it. It is very unwise to have this pipe con- nected with the sewer or the drain of the house, as such an arrangetnent offers a constant menace to the health of the household. The range or stove should be cleaned once a fortnight, all the flues being swept out, the top of the oven brushed oiT, and the stove pipe sharply tapped to loosen any soot that may have formed. Above all, the kitchen should be plentifully supplied wath towels. There should be three kinds : some of crash for the hands, which can be made to go over a roller ; some of soft crash for dishes and kitchen implements gen- erallv : and some of unbleached cotton for use about the 30 THE PATTERN COOK-BOOK. range in lifiing hot utensils. Tliese cotton towels are much more convenient than the padded holders com- monly in use, as they can be easily washed, and the heated dishes can be handled much more safely with them. UTENSILS NEEDED. The young housekeeper will, we believe, gladly receive some advice in the matter of choosing the uten- sils needed to produce a well-furnished kitchen. In buy- ing tinware (and, indeed, any article for equipping this part of the house) it is economy to purchase the best in the beginning. It is a well-known fact to experienced housekeepers that American wares for the kitchen are not nearly so durable as English. Of course, the latter cost more here, but if, when furnishing the kitchen, a little more money be expended in this way, it will never be regretted, since the best wares last fully twice as long as those of poorer quality. A superior quality of tinware will last a life-time, while the cheap varieties will scarcely survive a year's usage. The best lin has a smooth and rather dull-looking surface and keeps its shape until worn out ; its surface will stand great heat without becoming rough, but when the poorer tin is thus exposed, the coating melts, producing a rough surface that is difficult to clean, and to which the food clings until it burns. The utensils should all be made of XX tin, and the bread and cake pans, when not made of iron, should be of the XXXX quality. The surface of the iron-ware for the kitchen becomes smoother with use, but iron utensils of poor quality are a great annoyance and can never be relied upon to attain THE KITCHEN. 3 [ this desired smoothness. Before iron-ware is used, it should be washed out and dried perfectly. The inside should then be rubbed with fat or oil that contains no salt, and be allowed to remain thus greased for six or eight hours before washing again. Place the utensil on the fire and heat it gradually, after which wash it thoroughly with soap and water and rub with a dry towel. This process will smooth the surface, if carefully done. Iron comes next to copper in the matter of retaining heat, although it is far below the latter metal in this respect. Copper utensils are not much used for two reasons — their weight and the danger of poisoning. Cop- per requires constant inspection and care and does not find favor in the eyes of housekeepers generally. It may be cleaned with sour milk and salt. Granite-ware is most commonly used nowadays, being preferred on account of its lightness and cleanliness ; and if its cost can only be brought to a more reasonable figure, it will eventually displace all other varieties of cooking utensils. In selecting this ware, if a piece does not seem firm in every part, or if there is a flaw in the enamel, reject it, for the granite will chip and crack. Granite-ware will not endure rough treatment, but with care, it will last a long time. Two lists of kitchen utensils are here given, each being- very complete in itself. One, which is called by the house supplying it the "one hundred dollar outfit," includes everything needed in the kitchen and is sold for one hundred dollars. The other is the " twenty-five dollar outfit," the cost for the articles furnished amounting to that sum. For those who cannot afford the costlier out- fit, the less expensive one will be found very complete. THE PATTERN COOK-BOOK. List No. I, Step Ladder $2. Clothes Horse i. " Line, 50 Yds i, o Doz. Clothes Pins Skirt Board Ironing Table 5, Zinc Top Kitchen Table 4, Dish Drainer Water Bucket Rolling Pin Potato Masher Vegetable Slicer Clothes Wringer 5' Wash Bench i. Cedar Wash Tub i. Wash Board Flour Bucket Salt Box Nest Boxes Coflfee Mill Wooden Spoons Soap Cup Oval Iron Boiler, Lined. Muffin Pan Roasting Pan Bread Pans Fry Pan Omelette Pan Garbage Can Tea Kettle Agate Cook Pot " Sauce-Pan i " Farina Boiler i " Pudding Pan " Colander " Coffee Pot I " Tea Pot Tin Pie Plates " Jelly Cake Plates Butter Kettle Basin. Turk's Head Wire Broiler Iron Spoons, assorted Wash Boiler, Copper Bottom.. . 2 Toaster Radish Grater Chain Dish Cloth Croquette Mould Nutmeg Grater Set Skewers Flour Dredge Sugar " Pepper " Tin Cup Dish Pan $100.00. Graduated Measure $ 15 Cake Turner 12 Dipper 5 Oyster Broiler , 50 Egg Beater 25 Egg Whip 6 Skimmer 7 Scoop 5 Cake Cutter 3 Tea Strainer 5 Coffee Strainer 12 Fish Boiler 2.85 Waffle Iron i.oo Wire Vegetable Boiler 22 Soap Stone Griddle i.oo Pudding Boiler 75 Jelly Mould 50 Melon Mould 55 Soup Strainer, 85 Dust Pan 20 Dust Brush 40 Bread Box 80 Cake " 75 Sugar Can 75 Coffee Canister 18 Tea " 15 Spice Box 70 Crumb Tray and Brush . . 60 Japanned Trays i.io Mincing Knife 18 Bread Knife 35 Butcher Knife 20 Set Sad Irons 1.40 Polishing Iron 80 Ice Pick 12 Egg Poacher 25 Hatchet 40 Meat Saw 40 Tack Claw 15 Set Scales and Weights 1.65 Stove Brush 35 Package Stove blacking 5 Dish Mop 12 Steamer 50 Oyster Fryer 1.25 Cleaver 60 Hanging Safe 4.00 Set Table Mats 85 Market Basket 80 Clothes " 1.50 Knife Box 40 Meat Board 25 Broom 25 Coal Scuttle 50 Coal Shovel 8 Poker 5 Paring Knife 10 Family Nail Box 10 Refrigerator i5-75 $ 1 00.00 THE KITCHEN. 33 List No. 1 Wash Tub % 55 I " " 70 I " " 85 I Wringer 2.25 1 Wash Board 25 25 Yds. Clothes Line 25 3 Doz. " Pins 6 2 Clothes Props 20 I " Horse 75 I Ironing Board 60 I Step Ladder 90 I Kitchen Table 1.25 I Coffee Mill 60 I RoUing-Pin 10 I Potato-Masher 8 I Pie Board 25 I Radish Grater 8 I Slaw Cutter 25 I Meat Board 25 1 Flour Bucket 30 I Water " 20 I Soap Cup 5 t Wooden Spoon 5 I Ash Sieve 20 I Tea Kettle 70 I Round Iron Boiler, Lined 66 1 Oval " " 1.20 I Round Sauce-Pan, " ..... 57 I Coal Scuttle 30 1 Roasting Pan 40 I Broom 25 I Chamois 20 I Griddle 25 1 Frying Pan 25 1 Bread " 15 I Waffle Iron 45 I Tin Coffee-Pot 15 I " Tea " 12 I Tea Strainer '. 3 I Coffee "■ 10 I Scoop 4 I Ladle 5 I Skimmer 6 I Spice Box 25 $25.00, Coffee Canister $ 10 Tea Canister 10 Japanese Tray 12 Crumb Brush and Tray 45 Dust-Pan 9 " Brush 20 Bread Box 60 Market Basket 60 Pudding Pan 12 Cake Cutter 3 Wash Boiler 55 Tin Kettle 9 Dish-Pan 20 Flour Sieve 15 " Dredge 5 Pepper Box 3 Iron Fork 5 " Spoon 6 Scrub Brush 12 Set Skewers 20 Chain Dish Cloth 5 Egg Whip 5 Nutmeg Grater 3 Apple Corer 5 Butter Kettle 15 Gem Pan 15 Colander 18 Broiler 20 Toaster 5 Tin Cup 4 Pie Plates 10 Basin 12 Paring Knife 5 Flat Irons 65 Hatchet 40 Mincing Knife 18 Tack Claw 7 Ice Pick 9 Knives and Forks 60 Can Opener 8 Flat Iron-Stand 5 Butcher Knife 20 Bosom Board 25 $25.00 A dish-drainer is a great convenience In the kitchen. If the sink is too small to hold both the dish pan and the drainer, a dripping pan should be set under the drainer. A sink-rack made of slats of wood on which to place the dish-pan when in use is a necessity. The modern potato-masher is a great improvement on the old wooden pounder. The potatoes should be sea- 3 34 THE PATTERN COOK-JWOK. soned after being put through the masher the first time ; they should then be re-heated and pressed through into the SINK-J^ACK. DISH-DRAINEK. serving-dish. They should not be smoothed nor patted down before being sent to table, as that would greatly diminish their lightness. The masher or strainer here illustrated is quite O inexpensive, costing only twenty-five cents ; and it can be used in many ways — for crushing berries, in powdering the yolks of eggs, etc., etc., the method of doing which is described further on. There are many dif- ferent kinds of vege- table cutters. They are made of tin, and a set of graded sizes and shapes can be purchased. They are very useful. The cups or ends of figures A and B are pressed into POTATO-MASHER. ^j-^g vegctablcs, and The cutter A will make then given a turn around. THE KITCHEN. 35 little potato balls one inch ni diameter, which are called potatoes ''^ la Farisienne'' when fried. The cutter shown at figure B will cut oblong forms. The cutters C, D, E and F may be used for cutting veg- etables that have been previously sliced for the pur- B & <— i" D -. O a ^5 O Q VEGETABLE CI TTEK'- pose and are intended for decorations or for soup. These cutters can also be used for cutting slices of bread to fry, the shapes resulting being very attractive DOUGHNUl' when served. There should also be biscuit cutters, one large and one small ; these will answer for ginger-snaps as well. Then a round and a fluted cook)^-cutter will be needed ; and if doughnuts are to be made, a double cut- ter will be found of great assistance. 36 THE PA TTERN COOK-BOOK. Among the various knives needed in the kitchen, the French fluted knife will be found a great convenience. It cuts solid vegetables in a round, fluted shape. tbtmJ-— — ^ 1 d ID ■KEiNCH FLUTED KiMH The French cook's knife is made of the best steel and is easily kept sharp. It is very useful for boning. It costs about eighty cents, but will, if properly used, last for years in constant service. ^= ^ FRENCH COOK'S KNIFE. This coffee-mill is one of the newest, and is easily regulated to grind coarse or fine, by means of a thumb-screw on the side. It is a little more expen- sive than the common mill, costing $1.75 ; but it is manipulated more easily. It can be held on the table while in use. The " bain-marie " pan is an open vessel to be filled with hot water and COFFEE MILL. placed on the back of the range ; several sauce-pans or cups with handles are fitted in, and are intended to THE KITCHEN. hold sauces, entrees and other dishes that must be served hot. The flavoring is not diminished when articles are kept hot in this way. MUFFIN-PAN. BAIN-MARIE lir "" A muffin-pan, for coolv- ing muffins or corn cakes, should be made of iron, and should be thoroughly heated before each using. There are different depths for these pans, and a shallow one is not advisable. A measuring cup is a most necessary article in the culinary department. Cups of this kind are graded in two ways — at the quarter cupfuls and at the eighths.. Oysters cannot be properly broiled with- out a separate utensil for the purpose. In the broiler MEA.SURING Cll', OYSTER-BROILER. here shown the wires are so close together that the oysters cannot slip into the fire. 38 THE PA TTERN COOK-BOOK, The Dover egg-beater, than which no better is made, may seem a luxury to many who do not possess one, but as they cost but twenty-five cents, they are within the means of the most economical. The egg-whip here pic- tured is used simply to whisk the eggs to thin them, without beating them light. FISH-KETTLE, WITH RACK. This kettle is used for boil- ing fish. It is half filled with water, and the fish is laid on the raick and sub- merged. The rack can be removed when the fish is done, all danger of break- ing the latter being thus avoided. The fish should be drained a moment over a pan or kettle before being removed from the rack. The waffle-iron finds a place in nearly every kitchen. It should not be on a frame that lifts it too high from the fire, and it should fit the stove, if possible, otherwise it will be a source of great annoyance. Through the winter griddle-cakes are eaten in every household, so the choice of the griddle on which to frv THE KITCHEN. 39 them should be given some thought. The soap-stone griddle does not require oiling ; there is, consequently, no odor or smoke from cooking the cakes. There are, however, two objections to this griddle ; it takes a very WAFFLE-IKC) long time to heat through, and the cakes are not as tender as when fried on an iron griddle. Many prefer the little crispness that the oiling of the griddle imparts to the cakes. In buying an iron griddle, chose one of medium thickness. MEAT-REST. A meat-rest should be included among the utensils. Such a rest can be purchased in any size to fit the roast- ing pan. Roasting should not be done without a rack. This raises the meat sufficiently from the bottom of the pan to cook it evenly, and, by keeping ,the meat out of 40 THE PA TTERN COOK-BOOK. the juice and gravy, prevents it being boiled instead of roasted. A braising-pan is here represented. The food to be braised is put into the lower pan and the lid covered with hot coals. Recipes for brais- ing are given in the body of the book. Bread pans should not be too large. They should be ^ made of Russia iron and will last a lifetime. Roasting pans are also best when made of this iron. The first cost is nearly twice as great as that of the ordinary iron pan, but the durability of this metal more than pays for the extra expense and it is much lighter to handle than the common variety. BRAISING-PAN. WIRE BASKET, The frying- pan, with basket for frying oys- ters, croquettes, etc., is a very useful article. The support for the basket can be taken out, thus leav- ing an ordinary frying-pan. A pan of this kind, nine inches in diameter, costs one dollar. A basket made of wire may also be obtained for frying in this way, but FRYING-PAN. THE KITCHEN. 41 the work is then done in a kettle of fat without the use of a frying-pan. Frying-pans are best made of iron. The granite-ware pans are not satisfactory, as food is very likely to burn in them, unless a large amount of fat is used, which is not always possible or economical. There should also be a short- handled frying-pan that can be put in the oven if necessary, and an- other with a long handle. FRYING-PAN. :^•I^•G-PAN. An omelet pan, with sloping sides, is a requisite if the best results are desired in making omelets. FRYING-PAN. One of the latest of useful articles for the kitchen is the "salad- washer." The lettuce is placed inside, and the washer is then closed and well shaken, all the water that may cling to the salad being thus thrown off. Salad- washers may be had in four sizes, from seven to ten SALAD-WASHER. 42 THE PA TTERN COOK-BOOK. inches in diameter, and the smallest size costs seventy- five cents. Scales are a necessity in every well-regulated kitchen. There are two varieties which are about equally desirable — the old-fashioned "counter" scales and the " dial " scales. The dial scales can be adjusted to the weight of the vessel the article is weighed in by means of a simple screw at the top, and on this account are very conven- ient. f'fWffTf'/^'f''m\ Moulds for jelly, blanc-manges, ill 1 1 h' 1 1 I mmm ice-creams, etc., come m many dif- rf II I m^L ^^^^"^ forms. It is not best to at- -'^^^-^^-kXL^^^^m tempt too fancy a form for ice- cream, as the result is apt to be very disappointing ; none but an expe- rienced packer can use elaborate moulds to advantage. BLANC-MANGE OR JELLY MOULD. INDIVIDUAL JELLY MOULDS. We give a simple form that the least skilful need not fear to attempt. Moulds for puddings are shown in pretty designs in earthenware. The best tin moulds are quite expensive, THE KITCHEN. 43 but jelly and cream cool much more quickly in tin than in earthen ware. Individual jelly moulds are not very expensive when purchased by the dozen, and a very pretty dessert may be produced by their use. ROUND MOULD, HOLLOW CENTER. The round mould, with open i-uDDiNG MOULD. ccutcr f o r steamed p u d- dings, renders expeditious cooking a possibility, as the steam can penetrate the center as well as the sides. The round mould for pudding made of corn starch or gela- tine has a hollow center. When the pudding is turned from the mould, and the center or hollow filled with strawber- ries or whipped cream, a very attractive dish is the result. There should be a plentiful supply of kettles in every kitchen ; and one should be set apart for boiling ham, as the odor is so lasting. The farina kettle, or double- boiler, as it is sometimes called, is one of the most useful of kitchen utensils. It can be used for cook- ing many preparations, such as boiled custards, cream for filling in layer cake, blanc-mange and any dish that is made of heated milk. Water is placed in the lower kettle and the milk in the upper one ; and the latter, being heated by the steam FARINA KETTLE. 44 THE PA TTEKN COOK-BOOK. from the boiling water, cannot possibly be scorched. The price of this boiler is small, one that has a two-quart capacity for the upper kettle costing seventy-five cents. A small family will only need the quart size for the upper kettle. A kettle or saucepan in which to cook mush for breakfast, without danger of scorching, has been very recently in- vented. Oatmeal or cracked wheat is served on nearly all breakfast tables nowadays, and ^^'^"^^^- it is no easy matter to cook either of these cereals with the ordinary kettle, both requiring to be stirred almost constantly to prevent their sticking to the bottom of the vessel. This kettle, there- fore, is gladly welcomed. The part A is made of good tinware, while B is of copper ; and the space B is solidly filled with asbestos, the inside bottom of the kettle being where A and B meet. In this way the food is held at least an inch from the top of the stove or fire. Such a ketde of two-quart size costs seventy cents. The dust-pan here shown is an improvement on the old THE KITCHEN, 45 Style. The foot is placed on the section marked A and the dust is taken up without stooping on the part of the sweeper. This dust-pan costs thirty cents. A wire soap-bracket should hang over the kitchen sink in a convenient position; and a soap shaker will use up all the small bits of soap. The latter costs fifteen cents. Those who have ' not a re- frigerator in which to pre- serve food will find a set of wire screens most useful. Food can then be placed on the cellar floor (if the house iiiiiiiiiHiiiiiiiiiili SOAP-BRACKET. SOAP-SHAKER. is fortunate enough to have a good cellar) and safely covered with the screens. LARUING AND TRl'SSIxNG NEEDLES. Larding needles must be provided if larding is to be done. These have split ends, like a cleft stick, to receive strips of fat meat. Trussing needles, or skewers, are also very convenient. A paste jagger for cutting pie-crust or doughnuts will be found of great utility. 46 THE PATTEK.V COOK-BOOK, Fish scissors are needed. Tliey should be carefully washed and dried after each using and placed just where } ASlh, JaGGER. they can be found when needed again. A whip or "syllabub" churn is a and useful article. It costs but eigh- and is made of tin. The handle, A, very cneap leen cents is placed & WHIP chuk: inside the tube B, and the whole is then dipped into a bowl of sweetened and fla- vored cream. By churning and pressing it through the perforated holes at the bottom of the tube, the cream soon becomes a light froth, which is skimmed off the top as soon as formed ; and the churning is con- tinued until all the froth possible is obtained. MARKETING. " But yet I run before my horse to market." Shakspere. Few housekeepers know how to market wisely and economically. They trust the butcher's opinion entirely or else give their orders to the market-boy, and then are obliged in consequence to take what is sent and to pay the weekly or monthly bill without knowing whether it is correct or not. Circumstances are often such that " order boys " are of necessity the only avenue of com- munication ; but when this is the case, the mistress should insist on a bill being sent with each purchase of supplies and also that every article be weighed in the kitchen, thus relieving the tradesman of any temptation to give under weight. In some cities it is the fashion to go to market, and all ladies do so except those favored ones who can employ servants enough to relieve them of all care of the house and housekeeping. Skill and experience are certainly required in purchasing meat, and it is our endeavor here to give directions by which the inexpe- rienced housewife may be aided in choosing good food. MEAT is the general term applied to the flesh of animals used for food, and is of three classes : Meat, including beef, 47 48 THE PA TTERN COOK-BOOK. veal, mutton, lamb and pork ; Poultry, including chick- ens, geese, turkeys and ducks ; Game, including quail, partridge, grouse, pigeons and other birds, venison and any wild meat that is hunted in the forest or field. Meat is in season all the year round, but certain kinds are best at certain seasons. Pork is good only in autumn and winter. Veal should be eaten in the spring and summer. Venison is in season in the winter ; fowls in autumn and winter ; lamb in the summer and fall, and mutton and beef throughout the year. Beef is considered by most people the best and most nutritious of meat. An ox should be five or six years old before it is killed, being then in its prime. Ox-beef is the best. The meat is fine-grained, the lean being of a bright red color, marbled throughout with fat, when the animal is well-fed and of good breed. The fat should be white, not yellow ; and the suet should also be white and firm. Beef should never be lean — that is, lacking in the usual amount of fat; for unless there is a good quantity of fat, the meat will be tough and undesirable. Heifer-beef is paler in hue than ox-beef and of closer grain, the fat being white, and the bones, of course, smaller. Bull-beef should always be avoided. It is dark colored and coarse-grained, has very little fat, and possesses a very strong, meaty smell. If when meat is pressed with the finger it quickly rebounds, it is prime ; but if the dent disappears slowly or not at all, the meat is of inferior quality. Any greenish tints about the fat or the bone, or any slipperiness of surface, indicates that the meat has been kept too long and is unfit for use, except by those who enjoy what is known as a "high flavor." MARKETING. 49 Meat is cut differently in different parts of the coun- try, but the accompanying cut of an ox shows one way of dividing it. 1. Sirloin. 2. lop or aitch-bone. 3. Rump. 4. Round. 5. Lower part of round 6. Veiny piece. 7. Thick flank. 8. Thin 9. Leg. 10 Fore-rib (5 ribs). 11. Middle rib (4 ribs) 12. Chuck rib (3 nbs) 13. Shoulder. 14. Brisket. 15. Clod. 16. Sticking. 17. Shin. OX. Choose the ribs or the sirloin for roasting ; if the former be selected, let them be the middle ribs. One rib, unless the bone is taken out and the meat rolled and stuffed, is too thin to be an economical cut, because much is lost in cooking. In selecting sirloin, have it cut from 4 50 THE PATTERN COOK-BOOK. what butchers call the " chump end," which has a good under-cut. The tenderloin lies under the short ribs and close to the back. It is considered by many to be the choicest piece and can be purchased by itself, but Loin, best end. Loin, chump end. Fillet. Hind knuckle. Fore knuckle. Neck, best end. Neck, scrag end. 8. Blade bone. 9. Breast, best end 10. Breast, brisket end. CALF. only at the larger markets. It is usually cut through with the porterhouse and sirloin steaks. Of these the porterhouse is generally preferred, and the short or small porterhouse is the most economical. The coarse and tough end of the large steaks may be used for soup. The family that has to carefully consider the expense of meat will find recipes farther on for preparing the cheapest cuts so as to make a nutritious dinner at small cost. MARKETING. 51 Veal is best when the calf is two or three months old ; if over four months old, the flesh will be coarse. Veal should be white and the kidney well covered with fat. If the flesh is dark and hangs loosely about the bone, it IS not good. It should be dry and closely grained ; if Leg. Chump end of loin. Best end of loin. Neck, best end. Neck, scrag end. 6. Shoulder. 7. Breast. A saddle is the two loins undivided. A chine is the two sides of the neck undivided. SHEEP, moist and clammy, avoid it. The fillet, loin, shoulder and best end of the neck are the roasting joints. The breast is usually stewed, as is also the knuckle. A calf's head is a great delicacy. Calves' feet are boiled and stewed, or used for making jelly. Sweetbreads have come to be looked upon as a great delicacy and are therefore expensive. The calf is divided as illustrated in cut, 52 THE PA TTERN COOK-BOOK, Mutton should be fat, and the fat should be clear, hard and white. Wether-mutton is the best and may be known by having a knob of fat on the upper part of the leg. Mutton to be perfection should be from sheep five or six years old. The flesh should be dark-colored, the 1. Leg. 2. Loin. 3. .Shoulder. 4. Breast. 5. Ribs. Forequarter, 3, 4 and 5 together. LAMB. color being an indication of age. The ribs may be used for chops, but there is much waste, the bones taking up half of the weight. The leg chops are most economi- cal. All the joints of a sheep may be roasted, the sad- dle being the best, and the haunch next. The leg and neck are used for boiling. The scrag end — an eco- nomical piece — is very sw^eet stewed and served with rice. The sheep is cut up as illustrated in the engrav- ing. MARKETING. 53 Lamb should be a year old ; and it is more digestible than any other young meat. The flesh should be a pale red and should be fat. Lamb is generally roasted or broiled, the finest chops being from the loin. Venison is best when from the female deer. The flesh 1. Haunch. 2. Neck. 3. Shoulder. 4. Breast. DEER. should be a reddish-brown, and the fat thick, clean and close. This meat is more often eaten " high " than any other variety. Buy pork only when the butcher can be relied upon to have good meat ; for diseased pork is of all meat the most to be avoided. The fat should be firm, and the lean white and finely grained. If the fat is full of small kernels, the pig has been measly, and the meat is unfit 54 THE PA TTERN COOK-BOOK. for use. Pork should never be eaten during the warm months. The pig is divided as illustrated below. 1. Spare-rib. 2. Hand. 3. Belly. 4. Fore-loin. 5. Hind-loin. 6. Leg. PIG. TO CHOOSE TURKEY. They are in season in fall and winter and the old ones have long hairs and the flesh is purplish — where it shows under the skin on the legs and back. When young they are white and plump, with smooth black legs, and the cock bird has a sharp spur. When fresh the eyes are bright and full and the feet supple ; and the absence of MARKETING. 55 these signs denotes age and staleness. Hen-turkeys are inferior in flavor to the gobblers, but are smaller, plumper and fatter. FOWLS. These are always in season. The old ones have long, thin necks and feet, and the flesh on the back and legs has a purplish shade, the legs being rough and hard. V'oung fowls have tender skin, smooth legs and comb, the breast bone is soft and easily bent with the fingers, and the feet and neck are large in proportion to the body. Choose white-legged fowls for stewing and dark-legged ones for roasting. GEESE. Young geese have yellow and supple bills and feet and tender skin, and the breast is plump and the fat white. An old goose is not fit for the table. It has red and hairy legs. ^ DUCKS. Young ducks feel tender under the wings, and the web of the foot is transparent. Those are best that have thick, hard breasts. The wild duck has reddish legs, and the tame duck yellow ones. FISH. The eyes of fresh fish are bright, the gills of a fine, clear red, the body stiff, and the smell not unpleasant. Fish, in order to be palataljle, must be eaten very soon after being taken from the water. Chloride of soda will 56 THE PATTERIV COOK-BOOK. restore fish that is not extremely fresh, but it is never so good as when freshly caught. OYSTERS. If fresh, oysters will close forcibly on the knife when opened. If the shell gapes in the least degree, the oyster is losing its freshness ; and when the shell remains open the oyster is dead. HARES AND RABBITS. When these animals are young and fresh the cleft in the lip is narrow, the body stiff, and the claws smooth and sharp. Old and stale hares and rabbits will present indications the reverse of these. To ascertain whether a hare is young or old, turn the claws side w^ ays ; if they crack the animal is young. The ears also should be tender and should bend easily. EGGS. Shake the eggs, and if not altogether good, they will rattle. Another test is to place them in a basin of water if they lie on their sides, they are fresh, but if they turn on end, they are not good. VEGETABLES. Vegetables should be crisp and fresh-looking. Apples. — In choosing these, be guided by the -weight, the heaviest being the best ; and those should be selected which, on being pressed by the thumb, yield to it with a slight cracking noise. Prefer large apples to small, for the waste is not so great in peeling and coring them. Apples should be kept in a dry place, and if convenient should be laid on a straw bad, which is a great safeguard against decay. PLAIN DIRECTIONS. Not to know at large of things remote From use, obscure and subtle, but to know That which before us lies in daily life Is the prime wisdom." Milton. The knowledge of how to properly cook meat is not possessed by half the housewives in this country. The finest cuts of meat are often provided and then utterly ruined by the one preparing them for the table. This is not due to a lack of mterest on the part of the mother of the family, but to the fact that she does not under- stand the first principles of cooking ; and the result is ruin to the meat and often to the health of the family as well. A few principles cover the entire ground and can be briefly explained without going into the chemistry of meat at all ; and when these are once understood, the housewife can readily apply them, much to her enlighten- ment and to the advantage of those looking to her for nutritious and well prepared food. Meat, when properly cooked, should be juicy, well flavored and as tender as possible. It is largely made up of albumen and fibrine, and when these are exposed to a degree of heat higher than the boiling point, the meat becomes hard and indigestible. With the following facts 57 58 THE PATTERN COOK-BOOK. well in mind, the young housekeeper need make no e^Tor in the preparation and cooking of meat : First, heat higher than the boiling point hardens and shrinks meat, but when kept at the boiling point for a long time, it will make the meat tender, provided there is plenty of moisture. Second, meat to be roasted or boiled should , be exposed for the first fifteen minutes to a greater degree of heat than the boiling point, so that the surface of the meat may be crusted and hardened to keep in the juices. Third, the heat must not be allowed to fall below the boiling point while the meat is cooking, that tempera- ture being necessary for the development of the flavor. Thus we see that the meat must first be treated to a high degree of heat, to close the pores of the surface, after which it must be maintained uniformly at boiling point (212°) until the cooking is done. ROASTING. There are three modes of roasting^-before the coals, under a sheet of flame in a gas stove, and in an ordinary range or stove. The last named process is unanimously conceded to be inferior to either of the others, but the oven is always available while the first two are not, unless special preparation has been made for the work. For roasting before the fire it is necessary to have the range constructed for this purpose, and a tin screen with a spit and jack to place before the coals, on which to do the work. Some of the roasters are arranged with a spring-jack ; the meat is placed on the spit and the spring wound up, which sets the meat revolving slowly before the fire. The meat should first be placed near PLAIN DIRECTIONS. 59 the coals to quickly crust the surface, and then moved back a little to cook through without burning. Baste the meat frequently ; and if the roast is very large, it should be surrounded with a buttered paper. Just before the meat is done, it should be basted with a little butter, then sprinkled with flour and placed nearer the fire to brown. Sprinkle a little salt upon the roast, but not until it is ready to serve, as salt draws out the juices. The fire should be made ready some time before putting in the meat, that the coals may be bright and hot ; and it should be strong enough to last through the roasting, with possibly the addition of a little coal. In roasting in a pan, the nifeat should be placed on a meat rest, and thus raised from the bottom of the baking pan. (This rest is described among the kitchen utensils.) Dredge the meat with flour, salt and pepper it, and sprin- kle a quantity of flour in the bottom of the pan. The salt draws out the juices, but the flour unites with them, making a paste that soon hardens and imprisons those within the meat. When the flour in the pan is brown, put in just enough water to cover the bottom. After the meat has browned, it should be basted at least every ten minutes, wifti the gravy in the pan, and then treated to another light sprinkling of flour. The water in the pan should be renewed frequently, but none should be added during the last half hour, so that there will be nothing remaining in the pan but oil and sediment. When the meat is done, lay it on a warm platter, lift the meat-rest from the pan, pour off the fat, and scrape the sediment from the sides and bottom. Place the pan on the stove, and add a cupful of hot water ; when this has boiled up once, stir in a thickening composed of flour and water 6o THE PA TTERN COOK-BOOK. rubbed to a thin paste, pouiing in only a little of the paste at a time so the gravy will not be too thick. Let the gravy boil for two or three minutes to cook the flour, stirring constantly ; then season with salt and pepper and strain into a hot dish. The time required for roasting meat is given in the cook's time-table. BROILING. is cooking directly over the hot coals. This is one of the simplest forms of cooking meats, yet care, niceness and skill are required to broil properly. The fire should be bright red and nearly to the top of the fire-box, so that the broiler may almost touch the fire ; but there should be no flame. The wire broiler is much more easily man- aged than the iron gridiron ; it can be turned quickly and easily, and, if the fire is at too great a heat, can be easily held away from it to allow the fire to cool down to the de- sired point. Grease the broiler well with a bit of fat from the meat, and place the thickest part of whatever is to be broiled next to the middle of the broiler. Do not salt the meat unless a sprinkling of flour is used at the same time, as in roasting ; but the better way seems to be to season when the meat is cooked, although cooks differ on this point. Place the broiler as near the fire as possible, and when the surface of the meat is seared, quickly turn and crust the other side. If the fat that drips off catches in a blaze, quickly remove the broiler until the flame has died down, and throw a little salt on the fire to clear it again. Keep turning the broiler almost con- stantly until the meat is cooked. Never thrust a fork into the lean part of meat that is broiling, as the juice is thus started and much of it escapes. Cook ten min- PLAIN DIRECTIONS. 6 1 utes if the meat is an inch thick, so as to have it a fine rare dressing. Butter well, and serve very hot. The smaller and thinner the article to be broiled, the hotter should be the fire ; and the larger the piece, the more moderate should be the fire or the greater the distance at which the meat should be held from the heat. In broihng fish, buttered paper is generally first wrapped around it to prevent burning. When it is broiled without paper, rub the broiler well with butter and have it slightly heated. To preserve the skin of broiled fish entire, dip the fish, as soon as it has been washed and cleaned, in vinegar for a second, dry it in a cloth, and flour it. Chops, bacon and birds, as well as fish, are often broiled in paper. To broil in this way, proceed as fol- lows : Take a large sheet of white letter-paper, and rub it well with butter, to keep out the air. Season the chop or bird with salt and pepper, place it near the center of the paper, and fold the edges of the covering over several times, pinching them together close to the meat. The paper will char a lor^g time before it blazes, if care be taken not to break through the paper and thus admit the air and let out the fat and juice that will have come from the meat. The meat will be basted in its own juice. A longer time is required for broiling in this way, but when the paper is well brov/ned, the meat is done. Birds to be broiled are cut open and the inside laid to the fire first. Anything egged and crumbed should be well buttered before broiling. The broiler should be covered with a tin pan or a baking pan when pieces that require any length of time to dress are to be broiled. In broiling a good- 62 THE PA TTER.V COOK-BOOK. sized chicken a great amount of care is required, and really none but a professional can be sure of the result. The amateur will be better pleased to broil the chicken only long enough to give it a rich brown tone on all sides, and then put it in a shallow pan or a frying-pan, and finish it in a moderate oven. Pan-broiling is broiling in a hissing hot frying-pan. This way often has to be relied upon when wood is burned instead of coal, the difficulty of securing a deep bed of wood coals to broil over being not easily over- come. Heat the pan very hot and rub across it once with a bit of fat from the meat, to keep the latter from sticking to the pan ; but do not leave any fat in the pan. Sear the meat quickly on one side, then turn it carefully (without piercing the lean of the meat) and brown the other side before any juice escapes into the pan. Cook about five minutes for meat an inch thick, if it be liked dressed rare, turning it twice ; and serve very hot, after seasoning with butter, salt and pepper. This is not fry- ing or rather sauteing, but broiling on iron, and the flavor of meat prepared in this way is excellent. BOILING. Salted meats, such as ham, corned-beef, salt tongue, etc., should be put on the fire to boil in cold water, to draw out the salt, and should be gently brought to the boiling point and kept there, rapid boiling being carefully avoided, as it hardens and ruins the meat. All other meats should be plunged in boiling water at the first, and when the water boils again (it will be cooled somewhat when the meat is put in) skim it and keep it at the boil- ing point for fifteen minutes ; then draw the kettle away PLAIN DIRECTIONS. 6^ from the fire, where it will be kept at just the bubbling point, care being taken that the water never gets below this heat while the meat is cooking. If these directions are followed, every piece of boiled meat will be found tender and juicy when done and will cut smoothly, while meat that has been boiled rapidly will break into long shreds when cut, and will be hard and tasteless. Fish that is to be boiled should first be wrapped in cheese-cloth, the cloth being pinned or tied together at the lapping places ; the fish can thus be easily kept from breaking. When done it should be lifted out by the cloth and drained thoroughly before being placed on the serving dish. FRYING is cooking by immersion in hot fat. The fat should be deep enough to entirely cover the article to be cooked, and as the same fat may be used many times, it is not so extravagant to take such a quantity as some house- keepers think. The careful cook saves all the fat that can be collected from boiling meat of any sort, the fat ends of steaks and mutton-chops, and from all other sources of this kind. The fat should, however, be clari- fied before using. TO CLARIFY FAT, place it on the stove in the frying-pan, and heat it slowly. When the fat is melted, set it where it will simply bubble, and keep it there until there is no motion and all the sediment has fallen to the bottom of the pan. Then drain and set away for use. Many persons object to the odor of clarifying fat and, therefore, place the frying-pan 64 THE PA TTERX COOK-BOOK. in the oven to melt the fat. This method is fully as suc- cessful, but the oven should not be too hot, and it should be left open to air after the pan has been removed. After fat has been used a number of times, and has become darkened, it may be cleared thus : Place the fat in a kettle with about six times its quantity of hot water, and boil twenty minutes. Turn the liquid into a large pan and set in a cool place. When cold, the fat will be found in a solid cake on the surface of the water, but must then be clarified in the manner already described. The secret of successful frying is to have the fat hot enough to instantly harden the surface of the article fried and thus prevent the fat soaking in. The fat should be heated slowly, and when blue smoke arises from the center of the liquid, drop a bit of bread into it; if the bread browns in one minute, the fat is hot enough. Only the experienced can know what is meant by the words "hot fat" ; the unskilled in housekeeping will have to learn by tests. The word " boiling " as applied to fat is misleading, as it would imply a motion of the liquid. When fat does not contain any foreign substances, there is no motion to it at this degree of heat. The novice can best tell by watching for the smoke to rise from the center when the fat is hoi enough. Coffee sprinkled on the stove while frying is being done will disguise the unpleas- ant smell, but it is a matter of taste which odor is to be preferred. The frying-basket is fast gaining a place in every kitchen. After placing in the basket the articles to be fried — not, however, crowding them at all — lower the basket gently in the fat. When the food is cooked, lift the basket, drain well, place in on a plate and remove the PLA IN DIRE C TIONS. 6 5 articles cooked. Lay them on brown paper that has been spread in a warmed pan. If properly cooked they will hardly stain the paper. Doughnuts, oysters, cro- quettes of all kinds and many other dishes are cooked in this way. The frying-basket is illustrated in the kitchen utensils. SAUTfelNG. The ordinary method of frying in a frying-pan with only a little fat, doing one side at a time, is called by the French " sauteing." To saute well the work must be done quickly so as to keep the juices in the meat. It is by many considered an economical mode of cooking small articles of food of all kinds. Almost everything that is saute'ed is much better when fried by immersion. Some people, however, are very unwilling to make the change and persist in cooking in the old way, using a little half-hot fat, which spatters over everythmg near it, soaks into fish or meat, and is often served as the only gravy. BRAISING. This mode of cooking is most successful when the meat is lacking in flavor or is tough. It is, when properly done, the act of cooking by the action of heat above as well as below the article cooked. The braising-pan (see Kitchen Utensilsj has a deep cover, on which live charcoal is placed. The pan is air tight, and vegetables are generally placed with the meat, thus imparting any particular flavor desired. Stock is added to the pan (if there is any at hand) or water may be substituted. Braising in the oven is much easier, and the result is 5 66 THE PA TTEKN COOK-BOOK practically the same. A deep pan with a close-fitting cover will answer in place of the regular pan, but the parts must not be soldered together. LARDING. This may seem to many a difficult and unnecessary work. The only implement needed is a larding needle, which costs fifteen cents and should last a lifetime. Any one who can sew can lard, as it is merely sewing with strips of fat bacon or pork, leaving the fat midway through the meat. Lean and dry meats are much C improved by larding. Take a piece of salt pork two inches wide and four inches long, and shave off the rind the long way of the pork ; then cut the same way as the rind two or three slices a quarter of an inch thick, cutting only to the membrane which lies about an inch below the rind, as this is the firmest part of the pork. Then cut each slice across the width into strips a quarter of an inch wide and thick and two inches long. Insert one end of a lardon, as each of these pieces is called, in the needle, and then with the point of the needle take PL A IN DIRE C riONS. 67 up a stitch half an inch deep and one inch lon^^ beat it well several times, as this strengtiicns it greatly. At night or when it is well risen, BREAD. 543 set it away in a cool place, pouring it into wide-mouthed earthen jars or in glass jars. Reserve a cupful or more in a jar by itself, and do not open it until ready for the next yeast making. Shake well before using* Do not take the jar into the hot kitchen when yeast is used for a baking, but take the measuring cup to the jar. Scald the jar when empty, and cover it tightly. This is a quick and very easy way of making yeast, fif- teen minutes being ample for the first of the work. The yeast, which will keep two weeks and makes delicious bread, is whiter and more inviting-looking than that made with hops. LIGHTNING YEAST BREAD. (nO SPONGE.) This is one of the easiest methods of bread-making and produces excellent bread. The work is all done the same day, as it is not necessary to start the sponge over night. For two loaves weighing a pound apiece, allow a pint of the lightning yeast. Place a quart of flour in the bread-pan, sprinkle over it a little salt, make a well in the center of the flour, and turn in the yeast. Mix until a ball is formed, adding more flour if needed ; then turn the dough out upon the bread-board and knead it twenty minutes. Return it to the pan, and when quite light and fully three times its original size, mould it into two loaves, filling the tins but half full of dough. When the bread has doubled in size, bake it an hour in a moder- ate oven. This is a small quantity, but it will be quite enough for a family of five when bread is baked twice a week. ^ BREAD FROM DRY YEAST. The national yeast-cake may always be relied upon for 344 "^^^ ^^ TTERN COOK-BOOK. this bread. The following quantities will make three loaves : One good-sized raw potato. One pint of boiling water. One table-spoonful of melted lard. One-half a dry yeast-cake. One-half table-spoonful of salt. One tea-spoonful of sugar. Flour. Boil the potato in a granite-ware sauce pan, drain off the water, mash the potato very smooth, and turn over it the boiling water. Stir until the liquid is like cream, and set it aside in a bowl. At the same time place the yeast- cake to soak in half a cupful of lukewarm water. Do this work at three o'clock p. m. At four, place the two ingre- dients together in a tin-pail or earthen pitcher, and stir in enough flour to make a very thick batter. The batter should be too thick to run from the spoon — and should be stirred and beaten until perfectly smooth and full of bubbles. Set this to rise in an even temperature of at least 75°, and it will be light and spongy by nine o'clock. Put two quarts of flour in the bread-pan, rub the lard into the flour, make a well in the center, and turn into it the sponge from the pail. Knead until the dough forms a round ball, adding more flour as needed. Turn it out upon the breadboard as soon as it has been kneaded so that it will not stick to the board, and knead at least twenty minutes, adding only enough flour to keep the dough from sticking during the work. Return the dough to the pan, cover closely with a thick cloth, and leave it in a warm place. In the morning mould the dough down, divide it into three parts, mould each part until smooth, BREAD. 345 place it in a separate pan and set it in a warm place. The loaves should rise to double their size in an hour and a-half ; then place them in the oven, and bake an hour. Bread made in this way is out of the oven by ten o'clock in the morning and is very delicious. Milk may be used in place of water to set the sponge, but it should first be scalded to prevent it souring in the bread. COMPRESSED VEAST BREAD. To make four large loaves, use One quart of boiling water. Three large potatoes. About seven pints of flour. One-third of a cake of yeast. One table-spoonful of salt. Cook potatoes for thirty minutes, and drain well ; mash them, pour the boiling water over them and set away to cool. When lukewarm, add the dissolved yeast- cake and three quarts of the flour, beating the flour in with a spoon. Cover the bowl with a cloth and then with a board, and let its contents rise over night. In the morning add the salt and half the remaining flour, the rest of the flour being used for kneading the bread on the board. Turn the dough out upon the board, and knead it for twenty minutes ; then return it to the bowl, cover, and let it rise to double its original size. Shape it into loaves, moulding them smooth ; and when they have risen to double their original size, bake for an hour. The addition of a table-spoonful of sugar and one of lard or butter improves the bread for some tastes, and, if 346 THE PATTERA' COOK-L:OOJv. used, should be worked in with the salt when the bread is kneaded. ENTIRE WHEAT BREAD. Entire wheat is very different from Graham. Graham is coarsely ground wheat meal, while entire wheat is made from the whole wheat, the husk being discarded. The latter makes a brown loaf or roll, but a delicious one, smooth and fine. For two large loaves of bread, use Two quarts of flour. One and a-half pint of warm water. One table-spoonful of sugar. One table-spoonful of butter. One-half table-spoonful of salt. One-half cake of compressed j-east, or One-half cupful of home-made yeast. Measure the flour before sifting ; then sift it into a bowl, setting aside one cupful to be used in kneading the bread later. Add the sugar and salt to the flour, dissolve the yeast (if the compressed is used) in a little of the water, and pour it and the rest of the water into the bowl ; lastly add the butter, slightly softened. Beat the dough vigorously with a spoon, and when smooth and light, sprinkle the board with some of the flour reserved, turn out the dough upon it, and knead it for twenty minutes. Return the dough to the board, and set it to rise over night. This will take about six or eight hours, if the bread is started in the morning. When the dough is light, turn it out upon the board, divide it into two loaves, mould them smooth, place them in well greased pans, and set them in a warm place. When the loaves have doubled in size, bake for an hour. BREAD. RYE BREAD. 347 This is made the same as the preceding, except that rye flour is used instead of the entire wheat. GRAHAM BREAD. The quantities given below will make two medium-sized loaves. One pint of water. Wheat flour. ( One yeast-cake, or ( One cupful of yeast. About nine at night dissolve the yeast-cake in the water, which should be lukewarm ; and add enough wheat flour to thicken it to a stiff batter. Stir and beat the batter thoroughly for five minutes, leaving it full of bubbles ; and set it in a warm place to rise. In the morning add Two cupfuls o^ molasses. One tea-spoonful of soda. Two tea-spoonfuls of salt. Graham flour. Dissolve the soda in a little cold water, slightly warm the molasses, and add to it the soda. Stir the salt into the sponge, and beat well with a strong spoon ; then put in the molasses and soda, and when these have been thoroughly beaten in with the sponge, add Graham flour until a very thick mixture is formed. This is not kneaded like other kinds of yeast bread, but should be so thick with graham as to be difficult to stir. Beat the batter well for three or four minutes, turn it into two well 348 THE PA TTERN COOK-BOOK. greased tins, and set it in a warm place ; when it has risen to be half again its original size, bake an hour in a rather slow oven. This bread will not rise so rapidly as that made of wheat flour, as it has more " body " to carry. It is mixed so soft that the dough takes the form of the pans in which it is baked. The success of graham bread depends largely upon thorough beating. RYE-AND-INDIAN BREAD. Three cupfuls of rye flour. Two cupfuls of Indian meal. One cupful of molasses. One pint of water. One tea-spoonful of soda. One tea-spoonful of salt. Sift the two kinds of meal well together, adding the salt. Slightly warm the water, dissolve the soda in it, add the molasses, and when these are well mixed, stir in the meal, a little at a time. Beat well until the whole is thoroughly mixed. Then place the batter in a round tin, set this in a steamer, and steam for four hours over a kettle of boiling water. If a crust is preferred, bake the bread half an hour after the steaming. The batter must be steamed immediately after it is mixed or it will be heavy. RAISED BROWN BREAD. One pint of corn meal. One-half cupful of yeast, or one-half a cake. One-half cupful of molasses. One-half tea-spoonful of salt One salt-spoonful of soda. One pint of rye-meal. BREAD. 349 Place the corn meal in a mixing-bowl, and scald it with just enough boiling water to wet it. Let it stand ten minutes ; then put in cold water enough to make a soft batter. When the batter is lukewarm, add the yeast and the molasses, the soda dissolved in a little cold water, the salt and the rye-meal. Beat the mixture well, and let it rise over night ; or if made in the morning, let it rise until it cracks open. Then stir it down, put it in a but- tered and floured tin to rise again, and sprinkle flour over the top. Bake in a moderate oven for two hours. This recipe is very reliable. CORN BREAD. Two eggs. One and a-half cupful of milk. One large cupful of corn meal. One-half cupful of wheat flour. One and a-half table-spoonful of melted butter. Two tea-spoonfuls of baking powder. One-half tea-spoonful of salt. Beat the whites and yolks of the eggs first separately, and then together. Sift the flour and meal well together, put in the powder, and sift again. Place the milk in a cake bowl, add to it the beaten yolks, the salt and the sugar, and then the meal and flour. Mix all very thoroughly together, and when well beaten stir in the beaten whites. Bake half an hour in a well buttered tin. The above quantities will make one medium-sized loaf, and the bread is always good. It is most palatable when warm, but it can be steamed and warmed over after it is cold, so that it will be almost as good as at first. 350 THE PA TTERN COOK-BOOK. BREAKFAST BREAD. One-half cupful of butter. One cupful of sugar. Three eggs. One quart of milk. Five and a-half cupfuls of tiour. One-half cupful of Indian meal. Five tea-spoonfuls of baking powder. This makes quite a large quantity. Rub the butter and sugar to a cream, and add the beaten eggs. When these are well mixed, stir in the milk gradually. Sift the flour, meal and baking powder together, sifting two or three times to make sure the powder is well distributed. Stir the flour into the mixture, beating thoroughly, and bake half an hour in well buttered pans. FRENCH ROLLS. These may be prepared with little trouble by making a little larger -quantity of the bread dough. After knead- ing the dough for the usual time, set aside enough for a pan of rolls, usually a pint. Work into this portion a large table-spoonful of butter or lard, and let it stand in a moderately cool place for four hours ; knead it again, and let it stand three hours more ; then form the dough into rolls by rolling it out very lightly, cutting the rolls out with a biscuit cutter, and folding them not quite in the center, like turn-overs. The third rising will take an hour, after which bake the rolls half an hour in a quick oven. PARKER HOUSE ROLLS. For eighteen good-sized rolls 2iS\^m BREAD. 351 Two scanty quarts of flour. One pint of milk. Two tea-spoonfuls of salt. Two table-spoonfuls of sugar. Two table-spoonfuls of butter or lard. \ One-half cupful of yeast, or ( One-half a cake of compressed yeast. Boil the milk, and set it to cool. Sift the fiour into a mixing-bowl, rub the butter, sugar and salt into it, make a well in the center, and turn into it the cold milk, and the yeast-cake dissolved in a little water. Sprinkle the top of the milk with a little of the flour, cover the bowl, and leave the whole on the kitchen table until morning. In the morning mix the mass together with a spoon, then knead the dough for twenty minutes, return it to the bowl, cover, and set it to rise in a warm place. When it has become three times as large as at first (generally in about three hours j, turn it out on the bread-board, and roll it to a thickness of half an inch. Cut the dough with a round cutter, place a round stick the size of a slate-pencil on a roll about one-third its width from one side, press with the stick until the dough under it is about half as thick as it was before, and fold the shorter side of the roll over ; repeat this process with each roll. Half a tea-spoonful of butter may be spread between the folds of each roll, if liked. Place the rolls in buttered pans, cover with a cloth, and let them rise an hour and a- half ; they should then be more than double their original size. Bake twenty minutes in a hot oven. In making the rolls be careful not to mix the flour with the 3'east and milk until the latter have stood several hours. Care is needed in measuring the ingredients, as nothing should 352 THE PA TTERN CO OK-B O OK. be added afterward. If the rolls are desired for the even- ing meal begin them at eight o'clock, knead the dough at twelve or one, set it to rise until half-past three, then make it into rolls, which may rise in a cool place until twenty minutes of six ; they may thus be baked by six o'clock. If wanted for luncheon at one o'clock, set them at seven, doubling the quantity of yeast to hurry them ; knead the dough at nine, and shape into rolls at eleven. They should then be ready to bake at twenty minutes of one. WHITE MOUNTAIN ROLLS. Two quarts of flour. One and a-half pint of milk. Two eggs (whites). One tea-spoonful of salt. Three table-spoonfuls of sugar. One-half cupful of butter. One-half cupful of yeast, or one-half a cake. Sift the flour into a bowl, and add to it the salt and sugar. Boil the milk, and while it is still hot, put in the butter to melt. When the milk is cooled to blood heat, add the beaten whites of the eggs and the yeast, and stir the mixture into the flour, beating vigorously with a spoon. Knead well for twenty minutes, and set the dough to rise over night. In the morning take pieces of dough the size of an 'tg^, shape them into long rolls, and place them side by side in a shallow pan that has been well greased ; when they have risen to a little more than double their original size, bake for half an hour. The rolls will brown quickly and should be covered with paper as soon as they begin to brown. READ. SWEDISH ROLLS. 353 Make half the quantity of dough directed in the pre- ceding recipe, roll it very thin, sprinkle lightly with water or spread with butter, and then sprinkle with sugar and cinnamon, using three table-spoonfuls of sugar and one of cinnamon. Roll the sheet the same as jelly-roll, and cut the roll into slices an inch thick. Put these slices into a well buttered pan, and when double their original size, bake for twenty minutes. The cinnamon may be omitted and the dough sprinkled with sugar and a cupful of dried currants. These rolls are much Hked with coffee. BUNS, NO. I. Two cupfuls of milk. Two table-spoonfuls of sugar. Two eggs. Two salt-spoonfuls of salt. Four cupfuls of flour, j One-half cupful of yeast, or I One-half a cake. Scald the milk, and w'hen cool, put in the yeast and salt. Beat the eggs well, add the sugar to them, and stir both into the yeast and milk. Lastly stir in the flour, beat well, and set the sponge in a warm place to rise over night. In the morning add flour to make a stiff dough, knead fifteen minutes, and replace it in the pan to rise. When the dough is light add One-half cupful of butter. One cupful of currants. One salt-spoonful of cinnamon or nutmeg. Let the dough rise again until light, shape it into small, 23 354 '^^^ ^^ TTERN CO OK-B O OK. round cakes, place these close together, and when well risen, bake them twenty or thirty minutes in a moderate oven. Glaze the buns with sugar and milk, or with the white of an egg beaten stiff, with sugar added. These buns are only good when fresh. BUNS NO. 2. One pint of bread dough. One egg. One-half cupful of sugar. Butter the size of an egg. One-half cupful of French currants. One-half nutmeg, grated. . Mix the butter with the dough, working it in thor- oughly ; then add the sugar, spice, fruit and egg. When all is well mixed, roll out the dough half an inch thick, cut it into round cakes with a biscuit-cutter, place these in a well buttered tin, and leave them in a warm place to rise. When doubled in size, bake ; and while still hot, brush over the top with syrup, to glaze. EASTER BUNS. ("HOT CROSS.") The dough for these is made the same as in Buns No. I, except that half a cupful of sugar is used instead of the quantity given, and the currants and egg are omitted. Roll the dough half an inch thick, cut it into round cakes, and lay them in rows two inches apart in a buttered baking-pan. When they have risen to more than double their original size, make a cross upon each with a sharp knife, and put them at once in the oven. Bake twenty minutes, having the oven very hot ; and glaze as above directed. BREAD. 355 RUSKS. Two cupfuls of milk. One cupful of sugar. One cupful of yeast. One cupful of butter. Two eggs. One-half tea-spoonful of soda. One tea-spoonful of salt. Flour. At night scald the milk, and while it is cooling add the sugar and salt. When lukewarm, put in the yeast, and enough flour to make a thick batter ; then cover and set in a warm place. In the morning work the butter into the dough, and add the eggs, well beaten, and the soda, dissolved in a little cold water. Add flour enough to admit of rolling the dough out with a rolling-pin. Roll it half an inch thick, cut out the rusks with a biscuit-cutter, place them in a buttered pan, and when risen to more than double the original size, bake them thirty minutes in a moderate oven. RAISED BISCUIT. These are easily made for tea when bread has been made, and the following quantities will make two good- sized panfuls of biscuit. One pint of bread dough. One scanty pint of milk. Two eggs. Two table-spoonfuls of butter. Four table-spoonfuls of sugar. One tea-spoonful of salt. One quart of flour. 356 THE FA TTERN COOK-BOOK. Mix all these ingredients but the flour in a bowl, cut- ting the dough with a knife ; then add the flour, measur- ing generously. Knead well, and set the dough in a warm place for six hours. Work it down at the end of that time, turn it out on a floured board, and roll it a-quarter of an inch thick. Cut the dough with a biscuit-cutter, place half of the cakes in buttered pans, and spread a lit- tle soft butter upon each ; then take fresh cakes from the board, and put them on top of those already in the pan. Cover the whole with a clean towel, and set in a rather cool place, the temperature being about 65°. When the biscuits are double their original size (which should be in two hours), bake in a rather hot oven for thirty minutes. STALE BREAD. Bread should never be thrown away, nor should any crusts be burned or thrown into the garbage barrel, as is often done in many households. They should be placed in a pan and dried very slowly in the oven, the door being left open. When dry enough to crumble between the fingers, put the crusts in a bag made of strong cloth or ticking. Then pound the bag with a wooden mallet until the crusts are reduced to fine crumbs. Sift these crumbs, and put them away in boxes or glass jars : they will then be ready for breading purposes whenever needed. Whole slices of stale bread may always be used for toast ; and there are many recipes here given that require bread for the making, such as pies, puddings, stuffings, etc. With a little management each week there will be no stale bread left over either to be thrown away by a wasteful cook or to make an unnecessary amount of crumbs. BREAD. 357 TO WARM OVER BREAD AND ROLLS. A Stale loaf may be made very light and fresh in the following manner: Dip the loaf quickly in enough cold water to completely submerge it. Then set it on a pie- tin in the oven to heat ; this will require fifteen or twenty minutes for a loaf of ordinary size. Rolls and biscuit may be warmed in the same way and are much more sat- isfactory than when steamed. BREAKFAST DISHES. BISCUIT, GEMS, ETC. Then to breakfast, with what appetite you have. Shakspere. BISCUIT. (baking powder.) One quart of flour, Two heaping tea-spoonfuls of baking powder. Sweet milk to moisten. One tea-spoonful of salt. Two even table-spoonfuls of lard. Place the salt in the flour, which should be measured before it is sifted ; stir well, add the baking powder, and sift once more. Rub the lard into the flour, using the back of a spoon ; and when it is thoroughly mixed with the flour, add the milk to moisten. The dough should be just moist enough so that it will not stick to the board ; it should not be at all hard, or the biscuit will be hard and dry. Mold the dough a moment, sprinkling the board with flour; and when it forms a smooth ball roll it out an inch thick. Cut the sheet into cakes with a small round cutter, and place these in an ungreased tin. Bake thirty minutes in a moderately quick oven. This quantity will 3S8 BREAKFAST DISHES. 359 make one dozen large biscuits, or eighteen if cut with a small cutter. Some cooks prefer butter to lard in making biscuit, but if the lard is perfectly sweet it is much better than butter. BISCUIT. (cream of TARTAR.) These are made the same as the preceding, except that in place of the baking powder are used One tea-spoonful of soda. Two tea-spoonfuls of cream of tartar. Grind the soda perfectly smooth on a plate, using a spoon or knife, and mix it with the flour and cream of tartar, sifting as directed. Care is required in the use of soda, for if is not perfectly pulverized, the biscuit will be yellow and most disappointing. BISCUIT. (sour milk.) Make the same as the baking-powder biscuit, but use one even tea-spoonful of pulverized soda instead of the baking powder, and moisten with sour milk instead of sweet. The milk should be unmistakably sour, but need not be very thick, to insure success. BISCUIT. (sour cream.) Make the same as the baking-powder biscuit, but omit the butter, and substitute a tea-spoonful of soda for the baking powder. The cream should be rich. BISCUIT. (SWEET CREAM.) These are made the same as the baking-powder biscuit, omitting the butter. As in the last recipe, the cream should be rich. 360 THE PA TTERN COOK-BOOK. MARYLAND BEATEN BISCUIT. One quart of flour. One-quarter cupful of lard. One-half tea-spoonful salt. One cupful of cold water. Rub the lard and salt into the flour, and mix all with the water until a stiff dough is formed. Knead ten min- utes, then beat hard with a biscuit-beater or heavy rolling- pin, turning the mass over and over until it begins to blister and looks light and puffy, or until, pulling off a piece quickly will give a sharp, snapping sound. When the dough is in this condition pull off small pieces sud- denly, and form it into round biscuits ; then pinch off a bit from the top of each, turn the biscuit over, and press it with the thumb, leaving a hollow in the middle. Arrange the biscuit some distance apart in the pans, prick them with a fork, and bake twenty minutes in a quick oven. They should be light and of even grain and should crack at the edges like crackers. SWEDISH BISCUIT. One quart of flour. Six table-spoonfuls of sugar. Two table-spoonfuls of butter or lard. One cupful of dried currants. Three tea-spoonfuls of baking powder. One-half tea-spoonful of salt. One tea-spoonful of nutmeg. One pint of milk. Place the flour, salt, baking powder and three spoon- fuls of the sugar in a flour-sieve, and sift all thoroughly. Rub the butter into this mixture, wet the latter with the BREAKFAST DISHES. 36 1 milk, and stir the dough quickly into the shape of a ball. Sprinkle the board with flour, and roll the dough until it is one-third of an inch thick. Sprinkle upon this sheet of dough the three remaining spoonfuls of sugar, sift the nutmeg over the sugar, and spread the currants over all. Roll up the dough, and cut it into slices about an inch thick. Place the slices in a well buttered baking-tin, and bake twenty minutes. The currants may be omitted, if not cared for. GRAHAM GEMS. (sOUR MILK.) The following quantities will make one dozen gems of medium size. One tea-cupful of sour milk. One egg. One-half tea-spoonful of soda. One-half tea-spoonful of salt. Two table-spoonfuls of sugar. One and a half table-spoonfuls of melted butter. Graham flour to thicken. Beat the egg until light, and add to it the milk, sugar and salt, and the soda dissolved in a little cold water. Stir well, adding graham flour sufficient to make a batter so thick that it will not run off the spoon. Lastly add the melted butter, and stir well. Heat the gem pans, and oil them well, using a little butter placed in a clean cloth, and rubbing it over the pan when heated. Drop enough of the mixture into each space in the pan to a little more than half fill it, and bake twenty minutes in a hot oven. 362 THE PA TtEkN COOJ^-BOOJC. GRAHAM GEMS. (SWEET MILK.) One quart of graham flour. Two eggs. Butter the size of an egg. Three tea-spoonfuls of baking powder. One tea-spoonful of salt. One table-spoonful of sugar. Milk to moisten. Mix the salt, sugar, powder and flour well together by sifting all through a sieve ; then add the eggs, well beaten, and the melted butter. Stir in enough sweet milk to make a thick batter, and bake twenty minutes in well heated and oiled gem-pans. BREAD GEMS. One pint of stale bread-crumbs. One and a-half cupful of sifted flour. One table-spoonful of melted butter. One pint of milk. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. Soak the crumbs in the milk for half an hour. Beat the whites and the yolks of the eggs separately ; add the yolks to the bread and milk, then the melted butter and the salt, and mix all well together. Stir in the flour, beat until smooth, and stir in carefully the whites of the eggs and the baking powder. Bake thirty minutes in heated and oiled gem-pans. GRAHAM GEMS, WITHOUT EGGS. One cupful of sugar. Three cupfuls of sour milk. BREAK FAS 7^ DISHES. 363 One tea-spoonful of salt. Two table-spoonfuls of butter. One tea-spoonful of soda. Graham flour to thicken. Beat the butter and sugar to a cream, add the soda, well powdered, then the milk, and lastly the flour to thicken. Bake twenty minutes in well heated and oiled gem-pans. CORN GEMS. The following quantities will make two dozen gems : Two cupfuls of corn meal. One cupful of flour. Two table-spoonfuls of butter. Three eggs. One cupful of cold sweet milk. One cupful 01 boiling sweet milk. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. Place the corn meal in a mixing-bowl, put the butter in the center, and pour over it the boiling milk. Stir well, and add the cold milk, the eggs, well beaten, the salt, and the flour, in which the baking powder has been well mixed. Stir well to mix thoroughly. Bake thirty min- utes in well oiled and heated gem-pans. TEA GEMS. One pint of floui. One-half cupful (scant) of sugar. Two eggs. One tea-spoonful of salt. One table-spoonful of melted butter. Two tea-spoonfuls of baking-powder. Milk to make a thick batter. 364 THE PA TTEKN COOK-BOOK. Stir the powder, sugar and salt into the flour, and sift all through a sieve. Add the melted butter and the well- beaten eggs, stir the mixture well, and add enough milk to thin it to a thick batter. Bake twenty minutes in well oiled and heated gem-pans. RICE GEMS. Two cupfuls of sweet milk. One cupful of sugar. One large cupful of boiled rice. Flour to thicken. One egg. Two table-spoonfuls of melted butter. One tea-spoonful of salt. Three tea-spoonfuls of baking powder. Rub the butter and sugar to a cream, and add the beaten eggs, then the milk and then the rice and salt. Stir well, mixing thoroughly. Sift the powder with a little flour, add it to the mixture, .nd stir in more flour as needed to make a rather stiff batter. Bake thirty min- utes in heated and oiled gem-pans. GRAHAM PUFFS. One egg. One cupful of wheat flour. Two cupfuls of graham flour. Two-thirds cupful of sugar. One table-spoonful of butter. One pint of sweet milk. Three tea-spoonfuls of baking powder. One tea-spoonful of salt. Rub the butter and sugar to a cream, add the beaten egg, then the salt and lastly the milk, stirring all well BREAKFAST DISHES. 365 together. Sift together the two kinds of flour and the baking powder, and add them to the mixture. Bake twenty minutes in heated and oiled gem-pans. WHEAT PUFFS. Two eggs. One pint of sweet milk. One table-spoonful of melted butter. One tea-spoonful of baking powder. One tea-spoonful of salt. Flour to thicken. Beat the eggs, and add them to the milk. Stir in the melted butter and the salt, and add flour to thicken to a rather stiff batter. Bake twenty minutes the same as gems. These puffs are particularly nice with coffee, as they contain no sugar. POP-OVERS. Two tea-cupfuls of sweet milk. Two tea-cupfuls of sifted flour. Two eggs. One table-spoonful of sugar. One tea-spoonful of salt. Two tea-spoonfuls of butter. Place the salt, sugar and flour together, and rub the butter into the mixture. Beat the eggs light, add the milk to the dry mixture, and then stir in the eggs. Bake in hor gem.-pans twenty minutes. MUFFINS. These are made very much like gems, but the batter is left thinner, and they are usually baked in muffin-rings. 366 THE PATTERN COOK-BOOK.' The batter should be just thhi enough to pour from a spoon, but not so thin as to float the rings. GRAHAM MUFFINS. Two cupfuls of graham flour. One cupful of sweet milk. One-third cupful of sugar. One egg. One tea-spoonful of baking powder One-half tea-spoonful of salt. Stir the sugar, salt and baking powder together, and sift them with the flour through a flour sieve. Add the milk to the mixture, and when well stirred, add the beaten egg. Bake twenty minutes in muffin-rings. CORN MUFFINS, NO. I. Three eggs. Two cupfuls of sweet milk. One cupful of flour. Two cupfuls of Indian meal. Two table-spoonfuls of butter. Four table-spoonfuls of sugar. One tea-spoonful of salt. Three tea-spoonfuls of baking powder. Stir the sugar, salt and butter to a cream, and add the beaten egg and the milk, stirring well. Sift the meal, flour and powder together, and add them to the mixture. Stir well, and bake in muffln-rings. CORN MUFFINS, NO. 2. The following ingredients will make fifteen muffins : One cupful of corn meal. Five cupfuls of boiling water. BREAKFAST DISHES. 367 Two table-spoonfuls of sugar. One table-spoonful of butter. One tea-spoonful of salt. Place the butter, sugar, meal and salt together in the top vessel of a double boiler (a tin pail may be used, set- ting it in a kettle of hot water), turn the boiling water upon the meal, stir until smooth, and cook an hour. Do this at night, if the muffins are required for breakfast. Turn the batter, when cooked, into a small mixing-bowl, and pour over it a-quarter of a cupful of cold water; this prevents a crust forming, and should not be stirred in until morning. In the morning beat the batter up soft and smooth, an.d add One and a-half cupful of corn meal. One cupful of wheat flour. Two tea-spoonfuls of baking powder. One egg. Sift the two kinds of flour and the baking powder to- gether, and stir them into the mixture, adding the egg well beaten, at the last. Bake in rings or in gem-pans. WHEAT MUFFINS. One egg. Butter the size of an egg. One table-spoonful of sugar. One cupful of milk. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. Flour to thicken. Rub the sugar and butter to a cream, and add the ^gg, well beaten, and then the milk and salt. Sift the baking powder with a little flour, stir it into the mixture, and add ^68 THE PA TTEKN COOK-BOOK. enough flour to make a batter. Bake twenty minutes in well-oiled muffin-rings. CORN AND RYE MUFFINS. These are made the same as Corn Muffins, No. 2, add- ing, instead of ihe flour and meal in the morning, One cupful of corn meal. One cupful of rye flour. One cupful of wheat flour. RICE MUFFINS. One pint of flour. One table-spoonful of sugar. One table-spoonful of butter. One cupful of cold cooked rice. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. One-half pint of milk. Mix the flour, sugar, baking powder and salt in a sieve, and rub them all through. Rub the butter into the flour thoroughly, and beat the eggs light. Add the milk to the dry mixture, and when smooth stir in the rice. Beat again thoroughly, add ihe eggs, and bake quickly for thirty-five minutes, either in gem-pans or muffin-rings. WAFFLES. A waffle-iron is made of two iron griddles fitted and fastened together at one side with a hinge. Each griddle is divided into compartments, which are usually grooved into diamonds, hearts, rounds, etc. (See " Kitchen Uten- sils," page 3f.) If the waffle-iron has not been used for BREAKFAST DISHES. 369 some time, wash it thoroughly with soap and water, wipe it dry, and rub well with dry salt. The iron should be placed over the fire, heated on each side, and greased carefully, as it is very hard to clean if the cakes stick to it. Put a piece of salt pork on a fork, or a small piece of butter in a clean rag, and rub this all over both griddles ; the heat will melt the butter and let just enough of it through the cloth, so that this method is much better than applying the butter with a knife. Close the griddles and turn them that the fat may be distributed equally. Have the waffle batter in a pitcher so that the filling may be done quickly, and fill each compartment two-thirds full. Cover with the other griddle, cook one minute, turn the iron, and cook a little longer on that side. It takes but a little over two minutes to cook waffles. When done, carefully remove them from the irons, place them on a hot dish, and serve at once. Any kind of griddle-cake« batter, with the addition of the extra oiling to make the cakes crisp, may be cooked in a waffle-iron, if one does not regard the extra labor it involves. WHEAT WAFFLES. Four eggs. One quart of milk. One large table-spoonful of butter. Three tea-spoonfuls of baking powder. One tea-spoonful of salt. Flour to thicken. Beat the whites and yolks of the eggs separately, melt the butter, stir it into the yolks, and add the salt, the milk and the whites of the eggs, stirring well. Beat in quickly the flour, a little of which should be mixed with 24 370 THE PATTERN COOK-BOOK. the baking powder. The batter should be just thin enough to pour. Bake in a waffle-iron, as previously di- rected. This is a large recipe. PLAIN RAISED WAFFLES. One quart of flour. One tea-spoonful of salt. Three eggs. Two table-spoonfuls of butter. One-half cupful of yeast, or one-half a cake of compressed yeast. One and a-half pint of milk. Scald the milk and cool it. Rub the butter into the flour, and add the salt, the cooled milk and the yeast. Beat the mixture well for three minutes, cover, and let it stand in a warm place until light, generally over night. In the morning beat the whites and yolks of the eggs separately, add the yolks to the batter and then the whites, stirring well. Let the batter stand fifteen min- utes, and then cook in a waffle-iron. CORN-MEAL WAFFLES. One cupful of flour. One cupful of corn meal. Two cupfuls of sour milk. One-half cupful of sour cream. One-half tea- spoonful of salt. One tea-spoonful of soda. One table-spoonful of cold water. Two table-spoonfuls of sugar. Two eggs. Mix the sugar, salt, meal and flour. Beat the eggs light. Dissolve the soda in the cold water, and stir it into the sour cream and milk. Pour the liquid upon the BREAKFAST DISHES. 3 7 1 "dry mixture, add the eggs after stirring well, and bake in waffle-irons. Should there be no sour cream at hand, use two and a-hal£ cupfuls of sour milk and a table-spoonful of melted butter, measured after melting. GRIDDLE-CAKES. A soap-stone griddle is the best for this purpose as it does not require greasing ; but it should be allowed twice the length of time to heat through that would be required to heat an iron griddle. If an iron griddle is used, put a small piece of fat salt pork on a fork, and when the grid- dle is hot enough for the fat to sizzle, rub it all over with the pork, greasing it plentifully and evenly. Many prefer an iron griddle, because the fat used in oiling it imparts a delicate crispness to the cakes. A turnip, cut in half, is also excellent for rubbing the griddle before frying cakes, and is preferred by those who do not care for much rich- ness in the cakes. Take up a spoonful of the batter and pour it on the griddle from the end of the spoon ; the batter should hiss as it touches the griddle. Watch the cakes carefully. When those first put on are full of bub- bles they are ready to turn ; and generally when all have been turned the first are ready to take off the griddle. Turn the griddle often, bringing each edge of it in turn over the hottest part of the stove, that the cakes may cook evenly. SWEET MILK GRIDDLE-CAKES. One and a-half pint of milk. Two eggs. Flour to make a batter. One-half tea-spoonful of salt. One tea-spoonful of melted butter. Two tea-spoonfuls of baking powder. 3/2 THE PATTERN COOK-BOOK. Beat the eggs well, and stir them into the milk. Add the salt and baking powder, and enough flour to thicken, and lastly, stir in the melted butter. Too much flour should not be used, if a light, thin cake is desired. It is wise to bake one cake first, to see if the batter is thick enough and the griddle sufficiently heated. SOUR MILK GRIDDLE-CAKES. These are made the same as the preceding, except that sour milk is used instead of sweet, and a tea-spoonful of soda dissolved in a table-spoonful of cold water takes the place of the baking-powder. BREAD GRIDDLE-CAKES. These are especially well liked by people fond of griddle-cakes. The following quantities will be enough for five persons : One pint of sweet milk. One and a-half pint of bread-crumbs. Two eggs. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. Flour to thicken. If the crumbs are hard, soak them over night in the milk; if soft, they may be soaked for half an hour in the morning. When they are soft, turn them with the milk into a colander, and mash the bread through it. Add the beaten eggs, salt, powder and flour, and the batter is ready to fry. If an iron griddle is used to cook these cakes, it should be oiled a little more than usual. The cakes are very tender and should.be turned carefully; and they require longer frying than any other kind. BREAKFAST DISHES. 373 RICE GRIDDLE-CAKES. One pint of boiled rice. Two pints of milk. One and a-half pint of flour. Three eggs. One tea-spoonful of baking powder. One tea-spoonful of salt. One table -spoonful of sugar. One table-spoonful of melted butter. Put the cooked rice to soak over night in a pint of the milk, and in the morning add the flour, salt, sugar and butter. Beat the mixture well, and add the eggs, well beaten, and the other pint of milk, into which the baking powder has been stirred. This makes quite enough cakes for six or seven persons. CORN-MEAL GRIDDLE-CAKES. One-half pint of corn meal. One-half pint of flour. One pint of boiling water. One and a-half cupful of sweet milk. One tea-spoonful of baking powder. One tea-spoonful of salt. Two eggs. Put the meal, sugar and salt in a mixing-bowl, and pour over them the boiling water. Beat thoroughly, and add the cold milk. When the mixture is quite cool stir in the flour and baking powder, mixing well ; and lastly add the eggs, well beaten. The cakes should be small, well browned and thoroughly cooked, and they need a little longer frying than ^yheat griddle-cakes. 374 ^-^^ PATTERN COOK-BOOK. GRAHAM GRIDDLE-CAKES. One cupful of graham flour. One cupful of wheat flour. One pint of sour milk. Two eggs. One table-spoonful of sugar. Two table-spoonfuls of cold water. One large table-spoonful of melted butter. One-half tea-spoonful of salt. One tea-spoonful of soda. Mix the two kinds of flour together, and add the sugar and salt. Beat the whites and yolks of the eggs sepa- rately, then dissolve the soda in the water, and stir it into the milk. Add the liquid to the dry mixture, and when well stirred put in the beaten egg and the butter. The batter is then ready to fry. BUCKWHEAT CAKES. There is nothing cooked that is more variable than buckwheat cakes. One day they may be perfectly good and the next wholly disappointing, although there may be no apparent cause for the difference. It should be borne in mind that it is difficult to make them light and dry when they are made wholly of buckwheat flour, and that batter raised with fresh yeast will not be so good as that raised with some of the unused batter of the previous day. Following is a very reliable recipe for buckwheat cakes : One pint of buckwheat flour. One-half cupful of Indian meal. One-half cupful of yeast, or one-half cake of compressed yeast. One pint of warm water. One tea-spoonful of salt. One table-spoonful of molasses. BREAKFAST DISHES. 375 Beat the batter thoroughly, and place it where it will rise over night ; it should rise and fall again by morning. In the morning add a tea-spoonful of finely powdered soda, stir well, and fry. If the cakes are desired three times a week, fresh yeast will not be required after the first making, if a little more than a pint of the batter is reserved each time in a cool place and used instead of the yeast. Always put molasses in these cakes as it helps to give them a fine brown appearance in frying. BUCKWHEAT CAKES, WITH BREAD. Two cupfuls of buckwheat. Two and a-half cupfuls of warm water. One cupful of stale bread. One cupful of milk. One tea-spoonful of salt. One-half cake of compressed yeast. Dissolve the yeast in half a cupful of the water, put this with the rest of the water, and pour all upon the buck- wheat. Add the salt, beat well for ten minutes, cover the batter, and set it to rise. Place the bread in a bowl with the milk, and let it soak over night in a cool place. In the morning mash it fine and light, and add it to the risen buckwheat. The batter is then ready to fry. FRENCH PANCAKES. (nO SODA.) Three eggs. One cupful of milk. One-half cupful of flour. One-half tea-spoonful of salt. One tea-spoonful of sugar. One-half table-spoonful of salad oil. 37^ THE PATTERN COOK-BOOK. Beat the yolks and the whites of the eggs separately, add the milk, salt and sugar to the yolks, pour one-third of this mixture on the flour, and stir it to a smooth paste. Then add the remainder, beat well, and stir in the oil and the beaten whites. Heat and butter a small frying-pan, and pour into it enough of the mixture to cover the bot- tom. When this side is brown, turn and brown the other side. When done lay each cake on a warm plate, spread it with butter and sugar or jelly, roll it up, sprinkle with powdered sugar, and serve. HOE CAKES. The old colored cooks in the South used to make these to perfection and bake them on their hoes, whence the name. One pint of corn meal. One-half ea-spoonful of salt. Place the corn meal and salt in a bowl, and pour in sufficient boiling water to moisten the meal. After it has stood ten minutes, add cold water until the mixture will drop from the spoon. Bake the same as griddle- cakes on a hot griddle or a hoe. When done place a bit of butter on the top of each cake, and serve. CORN DODGERS. Two cupfuls of corn meal. One tea-spoonful of salt. Boiling water. One table-spoonful of lard or butter. One table-spoonful of milk. One egg. Mix the salt and meal together dry, put the lard in the BREAKFAST DISHES. 377 center, and pour on enough boiling water to wet the meal. Beat tiie egg until light, add the milk, and when the liquid has cooled stir it into the meal. Beat the mixture well, drop it by spoonfuls upon a greased pan, and bake in a very hot oven for fifteen minutes. CORN-MEAL PONE. One quart of Indian meal. One tea-spoonful of salt. One table-spoonful of butter or lard. Cold water to make a dough. Mix these ingredients together, mould the dough with the hands into thin, oblong cakes, lay these in a well greased pan, and bake quickly. The common way is to form the dough into oval mounds that are higher in the middle than at the ends, shaping them rapidly and lightly with the hands by tossing the dough over and over. This is done with great dexterity by the cooks in the South, where a " pone " of this kind forms a part of every din- ner; it is broken, not cut, and eaten hot. FLANNEL CAKES. One quart of flour. Two eggs. Two tea-spoonfuls of salt. Three table-spoonfuls of yeast. One table-spoonful of butter, melted. One and a- half pint of milk. Scald the milk, and when it has cooled add the salt, flour and yeast. Beat the mixture until light, and set it to rise over night. In the morning add the melted butter and the beaten eggs, and bake on a griddle. These are the usual griddle-cakes in the South. 378 THE PATTERN COOK-BOOK. JOHNNIE CAKE. The following quantities will make two small loaves : Two cupfuls of sour milk. One cupful of sifted flour. Two cupfuls of Indian meal. Three table-spoonfuls of melted butter. Two table spoonfuls of sugar. One tea-spoonful of soda. One tea-spoonful of salt. Two eggs. Place the milk, salt and sugar in a mixing-bowl, and beat the eggs until light. Dissolve the soda in a little cold water, and stir it into the mixture in the bowl. Then add the flour and meal, sifted together, and the melted butter and the eggs, stirring these ingredients in in the order named. Pour the batier into well buttered tins, and bake thirty minutes. SHORTCAKES. These are made either with fresh strawberries, peaches, etc., or with canned fruits, but the fresh fruits are much to be preferred. For making the crust the baking powder biscuit dough previously mentioned is always satisfactory. Mould the dough into a round or oblong mass, having it as soft as can be handled ; and press it out thin with the hands, avoiding the use of a rolling-pin. Then place the dough in a tin like a loaf of bread, and bake forty-five minutes in a moderate oven. When done it should be twice as thick as at first. With a long, thin knife split the loaf in two parts, cutting it through the middle ; lay the inner sides upward, spread the soft cake generously with butter, and sprinkle with a light sifting of sugar. If BREAKFAST DISHES. 379 Strawberries are to be used, remove the hulls and mix a tea-cupful of sugar with each quart of berries ; then leave them to season for at least an hour, stirring them up carefully three or four times during that time. If there seems to be very little juice at the end of half an hour, crush a few of the berries, and stir again. When the crust is buttered, divide the berries -equally between the two pieces. One quart of berries, if good, will be quite enough for the amount of crust given in the recipe, which will be ample for six persons. Sprinkle the berries with a light sifting of sugar, and either place the two pieces of cake side by side on a platter or lay one on top of the other, always keeping the berries uppermost. Pile whipped cream on top, and serve ; or serve with a cream sauce made of a pint of sweet cream, sweetened to taste and adding two table-spoonfuls of crushed berries. Some cooks divide the dough into two parts, lay one half in the baking-tin, spread it lightly with butter, and then place the other half on the top ; the cake is then baked, and when taken from the oven the two portions separate easily, thus requiring no cutting. The butter forms a very thin coat, through which the butter and berry juice afterwards applied cannot pass ; and for this reason many prefer the former method, which presents a soft surface that receives the seasoning admirably. Peaches, oranges and apricots make delicious short- cakes. DOUGHNUTS. (sOUR MILK.) Two cupfuls of sugar. Two cupfuls of sour milk. Eight table-spoonfuls of melted butter. 3 8o THE PA TTERN CO OK-B O OK. Four eggs. One tea-spoonful of salt. Two tea-spoonfuls of soda. Two tea-spoonfuls of cream of tartar. Flour to thicken. Add the salt and sugar to the milk, and then the soda, dissolved in a little cold water. Sift a little flour, stir into it the cream of tartar, and add this to the milk ; then stir in the melted butter, and the eggs, well beaten. Add only enough flour to admit of rolling out the dough. Turn the dough on a floured bread-board, and let it stand fifteen minutes before cutting out. Roll it half an inch thick, cut out with a doughnut cutter, and drop the cakes into very hot fat. When they are brown on one side turn them with a spoon and brown them on the other side ; then take them out with a skimmer. Do not pierce the doughnuts with a fork, as that allows the steam inside to escape and renders them heavy. When cold roll the doughnuts in pulverized sugar. DOUGHNUTS. (sWEET MILK.) Two eggs. One cupful of sugar. One cupful of milk. Flour to thicken. One table-spoonful of butter. Two tea-spoonfuls of baking powder. One tea-spoonful of salt. One tea-spoonful of nutmeg. Rdb the butter and sugar together, and add the beaten eggs, salt and milk. Stir the powder in a little of the flour, and add this to the mixture, together with the dough and just enough more flour to admit of rolling out. BREAKFAST DISHES. 38 1 The softer the dough is made the lighter and more tender will be the doughnuts when cooked. Fry in very- hot fat as above ; and when the cakes are cold, roll them in sugar. RAISED DOUGHNUTS. The following is a very reliable recipe : One pint of milk. Two cupfuls of sugar. One cupful of yeast, or one cake. One-half cupful of lard. One-half cupful of butter. Three eggs. One tea-spoonful of salt. One tea-spoonful of nutmeg. Flour. Soak the compressed yeast (if used ) in half a cupful of water, then add the milk, and flour enough to make a thick batter, and set it in a warm place to rise. When light, add the other ingredients, and knead the same as bread, adding flour to make a dough. Set the dough to rise, and when light roll it out half an inch thick, cut out with a doughnut-cutter, and leave the doughnuts in a warm place to rise. As soon as they are perfectly light fry them in hot fat. In making these doughnuLS set the sponge about three o'clock in the afternoon, knead it at night the same as bread, and mold and cut out on the following morning. In tbi^ way the time of rising does not interfere with other and is not hurried. It is best to scald and co * 'Ik before using it for the sponge, thus preventing a -luuce of its becoming sour. Roll the doughnuts in contc. lon- ers' suirar when cold. 382 THE PATTEKN COOK-BOOK. CRULLERS. Three eggs. One tea-spoonful of salt. Flour to thicken. Three table-spoonfuls of milk. Six table-spoonfuls of melted butter. Six table-spoonfuls of sugar. Rub the butter, salt and sugar together, add the beaten eggs and the milk and flour enough to roll out the dough. Roll half an inch thick, cut out and fry in hot lard as previously directed. FRIED CAKES. Three eggs. One and a-half cupful of sugar. One cupful of milk. Three table-spoonfuls of melted butter. Flour to thicken. One tea-spoonful of salt. One tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. Three tea-spoonfuls of baking powder. Place the sugar, salt, spice and baking powder in a lit- tle flour, and mix well, sifting all through a flour sieve. Beat the eggs light, and add them to the milk. Then stir the two mixtures well together, and add just enough more flour to admit of rolling nicely. Roll the dough half an inch thick, cut out with a round cutter, and fry in hot lard. FRITTERS. These are fried the same as doughnuts in plenty of hot lard ; they are not, however, made thick enough to roll out, but are dropped from a spoon, being only a thick BREAKFAST DISHES. 383 batter. Fritters are either made plain and served with hot syrup or are seasoned with fruits, vegetables, clams or oysters stirred into the batter. Recipes for the latter varieties will be found under their respective headings. Fruit fritters are made by dropping the fruit into the plain batter and then frying. Fritters are always served hot. PLAIN FRITTERS. One egg. One-half pint of sweet milk. Flour to thicken. One-half tea-spoonful of salt. One tea-spoonful of baking-powder. Place all the ingredients together, beating the ^gg well before adding it, and using enough fiour to make a thick batter. It should not run from a spoon, but should be thick enough to be dropped by the spoonful. Serve with hot sugar syrup or hot maple syrup. SOUR MILK FRITTERS. One coffee-cupful -of sour milk. One egg. Flour to thicken. . One tea-spoonful of soda. Two table-spoonfuls of melted butter. Mix together the same as in the preceding recipe, fry, and serve hot. CEREALS FOR BREAKFAST. There is scarcely a household nowadays in which some kind of mush or porridge does not form a portion of the morning meal. The grain preparations are almost 384 . THE PATTERN COOK-BOOK. innumerable, and many of them are crushed or steamed so that the time required to cook is greatly diminished. Many people, however, prefer wheat or oats that are unrolled, and these require long cooking to make them digestible. The names of a few cereals are here given, together with a brief description of each. Cracked wheat — Whole wheat grains. Farina — Made from wheat. Hominy — Made from Indian corn, the grain being left nearly whole. Grits — Fine hominy. Samp — Made from corn, which is merely broken into a number of pieces. Hulled Corn — The corn soaked to remove the hulls. Cerealine — Made from corn. Oatmeal — This is made in three grades of fineness, the coarsest being known as " B B." This is simply the whole oats minus the husks and is the kind used by the Scotch people. OATMEAL MUSH. If the coarse meal is used, allow One cupful of oatmeal. Four cupfuls of water. One tea-spoonful of salt. Place the meal in the double boiler with the water and salt, and do not stir it. Cover the kettle tightly, and keep the water in the under kettle boiling. The mush should cook three hours. This length of boiling is not possible before breakfast if done in the morning ; therefore, the mush should be cooked the day before it is BREAKFAST DISHES. 385 needed. Leave it in the kettle over night, and in the morning add half a cupful of boiling water, replenish the hot water in the lower kettle, and set the whole to heat while the remainder of the breakfast is being prepared. If steamed or rolled oats are liked, they can be cooked in the morning in half an hour, allowing a cupful of meal to one quart of water and a tea-spoonful of salt. Stir up two or three times, and during the last five min- utes remove the cover from the kettle to allow the steam to escape, so that the mush will not be too moist when served. WHEAT GERM MUSH. Wheat Germs is the name given a fine meal obtained from the heart of the wheat. Place a quart of boiling- water in the upper portion of the double boiler, having water boiling also, in the lower portion. Gradually sprinkle in a cupful of the germs, add a tea-spoonful of salt, and stir constantly until the mixture boils. Cook twenty minutes, and serve with sugar and cream or milk, or with syrup. This makes a pleasant change from oat- meal and cracked wheat. Any of the mush left over may be fried like corn meal mush or hominy. GRITS OR SMALL-HOMINY MUSH. Buy only the fine white hominy. Wash a cupful of the hominy in three waters, stir it into a quart of boiling water, add a tea-spoonful of salt, and boil for half an hour. FRIED GRITS. Pour the hominy mush while hot into a deep dish that has just been dipped in cold water. When the mush is 386 THE PATTERN COOK-BOOK. cold, cut it into slices, sprinkle these with flour, and fry in just enough fat to keep them from burning. This mush requires a long time to brown, and the pan should be covered, as the fat spatters. CORN MUSH. This is usually made by gradually sprinkling a pint of corn meal into three pints of boiling water, stirring constantly, adding two tea-spoonfuls of salt, and boiling slowly for three hours. Keep the kettle covered during the boiling, and add water if the mush becomes too thick. Serve with milk and sugar. Place all the mush that is left after the first meal in an earthenware dish which has been previously wet with cold water, to be fried when cold. One of the large baking-powder tins is also a very convenient receptable to use for this purpose, as the mush when cold can be easily slipped out of it and the slices wdll be round and most inviting. The tin should be wet before the mush is poured in. Another method of cooking corn mush is as follows : Put on a quart of water to boil. Stir a pint of cold milk with a pint of corn meal and a tea-spoonful of salt. When the water boils pour this mixture gradually into it, stirring all the time. There is less likelihood of the mush being lumpy when mixed in this way. FRIED CORN MUSH. Cut the cold mush into slices about a-quarter of an inch thick, and fry until brown and crisp in a very little fat ; or sprinkle the slices with flour, and fry ; or dip each slice first in salted beatei) egg and then in bread or cracker crumbs, and fry brown. Fried mush is one of the BREAKFAST DISHES. 387 most delicious of breakfast dishes when properly pre- pared. The fat should be very hot, so that a crust will quickly form upon the slices preventing them from soak- ing up any of the grease. PIES. " Who'll dare deny the truth, There's poetry m pie ? " Longfellow. PASTRY. It is not a difficult thing to make puff-paste, yet nearly all cooks and housekeepers regard it a feat rather hard to accomplish. The work is not complicated, but it must be done very rapidly and with great delicacy of touch. In the many rules given in as many books the principal ingredients are practically the same — a pound of butter to a pound of flour, with differences in the way of lemon- juice, eggs or sugar. In making puff-paste the object should be to form as many distinct layers as possible, and each layer should be as thin as a sheet of paper. To insure this result, all the materials and utensils used should be very cold, and the work done in a cool room. Puff-paste should never be attempted with lard or a mixture of lard and butter ; and the butter used must be of good quality. The best flour for this work is that made by the " old process," and commonly known as " pastry flour." In winter, when the temperature is at freezing point, or in summer, when a refrigerator is at hand, it is really but little more 388 PIES. 389 tax on time and muscle to make this paste than to pro- duce any other variety of crust. Hundreds of different dishes can be made with it ; and Careme, the noted French professional, has devoted a good-sized volume to the subject. As there can be no better mode of making the paste than the one he has given to the world, we pre- sent his recipe in this connection. It may be of assist- ance to know that four cupfuls of sifted flour make a pound in weight, and that a cupful of lard or butter is half a pound in weight. careme's recipe for puff-paste. Twelve ounces of finely sifted flour. Twelve ounces of butter. One scant glassful of ice-water. Two drams of salt. Two eggs (yolks). Having placed the flour on the board, make a small hole in the middle of it, into which put the salt, the yolks of the eggs, and nearly a glassful of ice-water. With the ends of the fingers gradually mix the flour with the liquid ingredients, adding a little more water when necessary, until the paste is. of the proper consistency — rather firm than otherwise. Then lean the hand on the board and work the paste for some minutes, when it will become soft to the touch and glossy in appearance. Care must be taken in mixing the flour with the liquid that the latter does not escape, and that the paste be very lightly gathered together to prevent it forming into lumps, which would render it stiff and very difficult to work, thus mak- ing a failure of the paste very probable. To ascertain whether the dough has been properly worked, draw it out 390 THE PA TTERN COOK-BOOK. and if it immediately recedes to its former shape, the cook may be sure it has been clumsily and irregularly mixed. To remedy this, roll the paste out carefully and placj^ h^re and there upon it five or six pieces of butter, each the size of a walnut ; then work it as before until the proper degree of softness is attained. The paste should neither be too stiff nor too soft, but of a proper medium ; yet it is better for it to be too soft than too stiff. A warm place should not be chosen in which to make puff paste, hence it is rather difficult to do work of this kind properly in summer. If a cool place cannot be found, the paste might be made up slightly stiffer m summer than in winter. When the paste has been made as above, cut in pieces three-quarters of a pound of butter which has been lying for twenty minutes in ice-water, and been afterward well washed and pounded. Squeeze and work the butter well in a napkin to separate the water from it and at the same time to render it soft, and, above all, of an even consistency ; then as quickly as possible roll the paste into a square on a marble slab, being par- ticular to make the ends of the dough perfectly even, as success depends largely on folding properly. Place the butter in the middle, spread it over half the paste, and immediately turn the other half over the butter to cover it. Then roll the paste out to be about three feet in length, fold it so as to make three thicknesses, and roll it as before ; then fold it once more into three equal parts, roll it to a greater length, fold it, and place it quickly on a plate sprinkled with flour. Set the plate upon ten pounds of pounded ice, cover the paste with a second plate, and place a pound of broken ice on top of the latter plate, which serves to keep the surface of the PIES. 391 paste cool, and also to prevent it being softened by the action of the air. After two or three minutes remove the top plate and turn the paste upside down, instantly covering it as before. In about fifteen minutes roll the paste out, and use it very expeditiously. Thus in less than half an hour it is possible to make very fine puif-paste, but this is only provided everything has been previously prepared — the ice pounded, the butter frozen and the oven made quite hot, for otherwise the paste cannot be made so quickly. The heating of the oven must be attended to by all means, for it some- times requires fully an hour to bring it to the proper tem- perature. It is safe to begin to make the paste when the oven is half heated. PUFF-PASTE (American). The following recipe is that used by one of our profes- sional cooks, and is somewhat different in its working from the preceding, but is highly successful. It is not so rich as the Careme paste. One pound of flour. Three-quarters of a pound of butter. Ice-water. Two eggs (yolks). Two tea-spoonfuls of salt. One tea-spoonful of sugar. Place the flour when sifted on a board or marble slab, and sprinkle over it the sugar and salt ; then beat the yolks of the eggs, and stir into them a few spoonfuls of ice- cold water. Pour the eggs slowly into the center of the flour with the left hand, working them at the same time 392 THE PA TTERN COOK-BOOK. well into the mass with the tips of the fingers of the right hand. Continue to work the mixture, turning the fingers round and round on the board, until you have a well- worked, smooth and fine paste. Now roll the paste out into a rectangular form, being particular to have the edges quite straight, since, as we said before, much de- pends upon the even folding of the paste. Work the butter (which, if at all soft, should be laid for some min- utes in very cold water) until the moisture and salt are wiped out and it is quite supple, being careful, however, that it does not become too soft, as in this condition it would ruin the paste. Divide the butter into three equal parts, spread one part as flatly and evenly as possible over half the paste, turn the other half over it, and fold a second time from right to left. Roll out to the same rectangular form as before, spread the second portion of the butter on half of the crust, fold and roll out again, and repeat the process with the third por- tion of butter. The paste has now been given what is called " three turns," and it should be given three turns more. After the first three turns, however, and after each of the last three, the paste should be placed on the ice or in a cool place for from ten to fifteen minutes. This will prevent the butter becoming soft enough to penetrate the dough. Each time, before the dough is folded, it should be turned half round so that it will be rolled in a different direction ; in this way the layers will become more even. If it becomes necessary to turn the paste in order to sprinkle the board with flour, it may be done in this way: hold the end of the paste to the rolling- pin, and then by rolling the latter the dough will fold loosely around it ; after sprinkling the board with flour. PIES. 393 the dough can be unrolled. This is a better plan than turning it with the hands, as it should be handled as Utile as possible. After the paste has been folded the last time, put it on a platter, cover, and place it on the ice for half an hour, or until it is thoroughly chilled ; then roll it out for instant use ; or, if it be not required for immediate baking, it may be kept in a half-frozen state for two or three days. Firm, solid butler should be selected^ for puff-paste, and a cold place should be chosen for the work. Even in winter it is wise to make it by an open window. TO BAKE PUFF-PASTE. A most important factor in the making of pufT-paste is having the oven at exactly the proper temperature, for even if the very best materials have been selected and have been mixed exactly as directed, the paste will be a failure if placed in an oven that is not rightly heated. The paste should be ice cold when put into the oven, which should be very hot (at least as high as 460° Fahren- heit, if a thermometer is used). For patties the oven should have a strong underheat, allowing them to rise to their full height before browning. If the oven should be too hot, so that the paste begins to brown as soon as put in, immediately reduce the tempera- ture by opening the draughts of the stove, and placing in the oven a small basin of ice-water. HOW TO SHAPE PUFF-PASTE. I^or Pies with Tivo Cnisis. — Roll the pasle out a-quar- ter of an inch thick, then roll it up, and cut a piece from the end of the roll. Turn the portion thus cut off on the 394 TH^- PATTERN COOK-BOO A'. side, pat it out flat, and roll to fit the plate. Keep the paste in a circular form, and roll evenly in every direc- tion. Make it slightly larger than the plate, as the paste shrinks when taken from the board, and should be fulled in rather than stretched to the required size. When the paste is fitted, cut around the edge with a sharp knife dipped in flour. Roll some of the paste, and cut it into strips three-quarters of an inch wide ; then wet the under- crust, and place the rim on the edge. Fill the plate v/ith the material to be used. Roll the upper-crust larger than the plate, make a cut in the center to let the steam of baking escape, wet the rim on the pie, and put on the upper-crust with its edge even with the rim, having this crust slightly full in the center to allow for its shrinking in baking; otherwise the crust, as it is forced up by the steam within, will be drawn away from the edge. Press the rim and edge closely but lightly together to keep the juices from boiling out. For Pies tvith One Crust. — The following directions apply to squash, pumpkin and custard pies. Butter the plate lightly or sprinkle it with a light dusting of flour. Roll the paste a little larger than the plate, and an-eighth of an inch thick. Cover the plate with this sheet, being careful not to shut in any air between the paste and the plate ; the paste should hang about half an inch over the edge of the plate. Roll the edge up until it rests on the edge of the plate, the rolled part being underneath; there will then be a thick edge all round the plate. Pinch this with the thumb and forefinger until a thin scalloped " wall " is formed. It is always wise to build a wall like this, because plates are not made deep enough for these pies to be made of the desired thickness. PIES. 395 For Patties. — Roll the paste a-quarter of an inch thick, and cut it out with a circular cutter at least two inches and a-half in diameter. With a cutter an inch and a-half in diameter, stamp out the centers from half of the cir- cular portions, thus leaving rings of paste half an inch wide. Dip the cutters in hot water and cut quickly, that the edges of the paste- may not be pressed together or cut unevenly. Rub a little white of ^gg in the large rounds near the edge, put on the rings, and press them lightly to make them adhere, being very careful, however, not to get any of the egg on the edges, as that would prevent the patties rising. Put a round piece of stale bread cut half an inch thick in the center of each patty, to keep the paste from rising and filling the cavity. Bake in shallow pans lined with paper, and when done, remove the bread and the soft paste underneath. Bake the small pieces cut from the centers on a pan by them- selves, as they require less time for baking. In serving place one of these pieces on top of each patty or shell, for a cover. Any kind of delicate cooked meat or fish such as chickens, sweetbreads, oysters or lobsters,, may be cut in small pieces, warmed in thick cream sauce and served as an entree in hot patty shells,, with a cover of the paste. Two or three rings may be put on when a deeper shell is desired. 7a7'ts. — For these the paste is rolled thinner than for patties, being not more than an-eighth of an inch thick ; and it is usually cut with a fluted cutter. The shaj^es are filled, when cold, with jelly or preserves, and a cover of paste is not used. Tart Wells. — Cut the rounds of paste with three or four cutters of different sizes. Use the largest jDortion 396 THE PA TTERN COOK-BOOK. for the bottom ; cut the centers from the others, leaving the rims of different widths, and pile the latter on the whole round, with the narrowest rim at the top. Bake and fill with jell}'. Vol-au-vents. — Roll the paste half an inch thick, and for a large vol-au-vent make it nine inches in diameter. Mark the outline with an oval mold or pan, and put on two or three rings, wetting the edge of each with white of Q^gg. Make an oval hoop of stiff paper two inches high and slightly larger than the vol-ati-vefit, and place it around the latter to prevent scorching. Bake this size at least an hour. These cases are used in the same manner as patties. jRisso/es. — Roll the paste thin, and cut it out with a four-inch fluted patty-cutter. Put a generous tea-spoonful of cold chicken or whatever is to be used in the rissoles in the center of each round. Wet the edges with white of egg, fold the paste over and press the edges together. Glaze with beaten egg, and fry in hot lard, or bake. PLAIN PASTE WITH BUTTER. The following quantity will be sufficient for one pie having an upper and an under crust : Two cupfuls of sifted flour. Two-thirds of a cupful of butter. One-half cupful of ice-water. One tea-spoonful of sugar. One tea-spoonful of salt. As in puff-paste, have everything as cold as possible ; and in warm weather place the butter and flour in the refrigerator for several hours before using them. Sift PIES. 397 the flour, measure it, and put it in a large mixing-bowl; add the salt and sugar, and then place the butter in the center of the flour, and with a sharp knife cut it quickly into small pieces, at the same time mixing it with the flour. Now gradually add the ice-water ; lift with the knife that portion of the flour which has been moistened first, push it to one side of the bowl, wet another portion, and so continue until all is moistened. Add the water very carefully, wetting only the dry flour and never stirring twice in the same place. Then cut and mix all together until the mixture can be lifted from the bowl with the knife. Dredge the baking-board lightly with flour, and roll the paste lightly and quickly away from you into a long, thin sheet. Fold first the sides and then the ends, turn the paste around and roll it from you again ; then fold it and stand it on the ice until \vanted. In order to make this paste a perfect success the materials should be very cold, the mixing and rolling should be quickly done, and as little flour as possible should be used in finishing. CHOPPED PUFF-PASTE. This paste is quickly made and is very satisfactory, although not so light or delicate as genuine puff-paste. Two cupfuls of sifted flour. One-half table-spoonful of sugar. One tea-spoonful of salt. One cupful of butter. One-quarter cupful of ice-water. One egg. One-half table-spoonful of lemon-juice. Beat the egg very light, and add to it the water and the lemon-juice. Chop the butter and the flour together. 398 THE PA TTERN COOK-BOOK. until the butter is reduced to lumps the size of a pea ; then gradually add the ^^g and water, chopping all the time. When all the wetting has been used, sprinkle the mold- ing-board with flour, and turn the paste upon it. Roll and fold the same as pufif-pasle, repeating the process three or four times ; then set the paste on the ice, and when cold, use like pufif-pasie. This paste may be used without chilling, but will not be so light. PLAIN PASTE WITH LARD. Many housekeepers always use lard for pastry instead of butter, simply because it is cheaper. It makes a crust that is more brittle and also more greasy, and there is no doubt but that it is more indigestible than the light, flaky, tender crust made with good, sweet butter. For one pie with two crusts allow. Two cupf uls of sifted flour. One-half cupful of lard. One tea-spoonful of salt. One-half cupful (scant) of ice- water. Make and roll the same as directed for " Plain Paste with Butter." APPLE PIE. Any light, tart apples may be used for pies, but Green- ings are always most satisfactory. Pare, quarter and core the apples, slicing each one as it is finished into the pie- plate or tin in which the pie is to be made, continuing to slice until the plate is evenly full. In this way there will not be more apples peeled than can be used. Turn the sliced apple into a dish, and for one pie of ordinary size add a cupful of sugar and half a tea-spoonful of cinna- PIES. ~ 399 mon. Stir the apple with a spoon until each slice seems to have its share of sugar and spice. Wipe the pie dish dry, dust it lightly with flour, line it with good plain or puff paste, put in the apples, and add two table-spoonfuls of water. Cover the top as directed in " How to Shape Puff Paste," and bake three-quarters of an hour in a quick oven. When the pie is cold sprinkle the top thickly with pulverized sugar, and serve. AN APPLE TART. Ten apples. i«»*. One-half a lemon (juice and rind). One cupful of sugar. One tea-spoonful of butter. Water. Pare the apples, and from four of the largest and firm- est extract the cores without breaking the apples. Place these four in a small stew-pan with half the lemon-juice, half the grated rind and half the sugar; nearly cover them with water, and boil slowly until nearly done, keeping the apples whole. Cut the remaining six apples into pieces, and place them on the fire in a separate s.tew-pan with the remainder of the lemon-juice, rind and sugar and a little water. Boil them slowly to a regular apple-sauce or marmalade, add the butter, and rub the whole through a colander. Line the pie-plate wdth paste, fill the bottom wuth the marmalade, and put in the whole apples, one in each quarter of the pie, sinking them into the marmalade and filling the cavities between them with the sauce. Place two strips of crust half an inch wide across the pie. thus separating the four apples ; and bake in a quick oven. This tart is very delicate served with cream. 400 THE PA TTERN COOK-BOOK. LEMON PIE. To make one pie, take , One large lemon. Two eggs. One cupful of sugar. One large cupful of water. Grate the rind from the lemo'n, and add it and the juice to the sugar. Stir well, and add the water, and the eggs, well beaten. Bake with an upper and under crust for forty-five minutes. • LEMON CUSTARD PIE. The following lilling is sufficient for two pies. Three eggs. One large or two small lemons. One and a-halt cupful of sugar. One-half cupful of water. One and a-half cupful of milk, jue table-spoonful of melted butter. C^ Separate the yolks of the eggs from the whites ; rub the sugar and the yolks to a cream, and add the v.'ater and then the milk. Stir all well together, and put in the 'melted butter, and when everything is ready to put the filling in the crust add the lemon-juice and the grated rind. If added in this way, the acid will not break the milk. Bake three-quarters of an hour. Whip the whites to a stiff froth, add a table-spoonful of sugar, spread this mixture on top of the pies, when baked, return them to the oven, and brown the whites lightly. These pies are to be eaten cold. PIES. 401 LEMON PIE WITH BREAD. The following is a most reliable recipe and will make one pie. Only one crust is used : One lemon. , One large pint of bread-crumbs. One-table-spoonful of melted butter. One cupful of sugar. Two eggs. Cold water. | The bread should not be hard, the crusts not being available for this filling. Put the crumbs, which should be half the size of a nutmeg, in a quart cup, measuring a full pint ; add the lemon-juice, half the grated rind, the sugar, and the yolks of the eggs, well beaten ; and turn into the cup sufficient water to make the whole measure just a pint and a-half. Stir ^ell, and let the mixture stand in the cup while the plate is being lined with paste ; then stir well again, mashing the brea«' fine. If the bread does not seem entirely soft, do not add the filling to the crust, but let it stand a few minutes longer; this, however, will ^ely be necessary. Just before putting the filling into the crust add the melted butter ; then bake about thirty-five minutes in a quick oven. Beat the whites of the eggs stiff, add a small table-spoonful of sugar, spread this froth on top of the pie when baked, return the pie to the oven, and quickly brown it. Serve cold. LEMON PIE WITH CORN-STARCH. This is baked with one cri^t. To make one pie, allow 26 402 THE PA TTERN COOK-BOOK. One lemon. One table-spoonful of butter. One and a-half table-spoonful of corn-starch. One cupful of water. One egg (white only). Sugar to taste. Wet the corn-starch in a little of the water, and place the rest of the water over the fire in a saucepan ; and when the latter boils stir into it the wet corn-starch, and boil a minute after it thickens. Add the butter, and set the mixture aside to cool. Line a pie-plate with paste ; and when the filling has cooled add to it the lemon-juice, the grated rind, and sugar to sweeten. Beat the mixture well, turn it into the crust, and bake about twenty minutes in a very quick oven. When done, spread over the top of the pie the beaten white of ^g^, sweetened with a tea-spoonful of sugar and flavored with a little lemon extract. Brown the meringue, and serve the pie cold. PUMPKIN PIE. Cut the pumpkin into long strips, remove the soft pulp and seeds, pare the strips, and cut them Into small pieces. Place the pumpkin in a kettle with a very little water, cover the kettle tightly, and stew slowly, stirring up frequently from the bottom and adding a little more water, if the pumpkin seems in danger of becoming too thick, but always remembering that the less water is used the finer will be the quality of the^ pies. It will take at least six hours to stew a pumpkin until soft enough to use. If the pumpkin seems at all watery when done, set the kettle on a hot part of tl\^ stove, and stir constantly PIES. 403 uncovered ; it will soon dry sufficiently. Lift the pump- kin from the kettle into a colander or a rather coarse sieve, and pulp it through. It will then be ready to use. This part of the work should obviously be done the day before the pies are to be made. The quantities given below will make three good, deep pies. One quart of stewed pumpkin. Three pints of milk. Six eggs. One table-spoonful of salt. One and a-half table-spoonful of ginger. One tea-spoonful of cinnamon. One cupful of sugar. Beat the eggs very light, add them to the pumpkin, and stir until the mixture is creamy ; then add the salt, sugar, cinnamon and gmger. Stir thoroughly, and when the mass is well mixed add the milk, a little at a time. Taste the mixture, and add more 'sugar and spice if needed. Line three pie-tins, divide the filling among them, stirring it all the time it is being poured into the plates ; and bake half an hour in a quick oven. Do not be afraid to use the quantity of ginger given, for much of its strength is evaporated in the baking. This is a very reliable recipe and will produce most delicious pies. SQUASH PIE. The yellow, hard-shelled squash makes almost as good pies as pumpkin, and it is often obtainable when pump- kin is not. Squash pie is made by the preceding recipe ; but the squash will stew sufficiently in an hour or even a little less, and care must be taken that it is very dry before being removed from the firg. 404 THE FA TTERN COOK-BOOK. CREAM PIE. For one pie, use, One pint of milk. Two even table-spoonfuls of corn-starch. Two eggs. Three table-spoonfuls of sugar. One-half tea-spoonful of salt. One-half tea-spoonful of butter. Vanilla to flavor. Separate the whites and yolks of the eggs, beat the yolks light, and add to them a little of the cold milk. Place the corn-starch in a tea-cup. add just enough of the cold milk to thoroughly wet the starch, and stir until smooth. Place the rest of the milk over the fire either in a double boiler or in a saucepan set in another pan con- taining boiling water. Put the corn-starch mixture and the egg mixture together, stir well, and when the milk is boiling add the mixture to it. Stir until the liquid thickens, add the sugar, salt and butter, and cook three or four minutes. Remove from the fire, and when par- tially cold add sufficient vanilla to flavor. Line a pie- tin with paste, pierce the paste in three or four places with a steel fork, and bake without any filling in a very quick oven. The holes pierced in the crust will prevent it puffing in the center. When the crust is done, which should take ten minutes, remove it from the oven, let it cool a little, and. if it has been baked in a tin, slip it out upon a dinner plate ; then fill the crust with the cream filling. Beat the whites of the eggs to a stifif froth, add to them a table-spoonful of sugar and a little of the flavoring, and spread them on top of the cream. PIES, 405 le h Sprinkle the top lightly with cocoanut and brown in the oven. The cocoanut may be omitted, but it adds much to the flavor of the meringue. Serve cold. CANNED PEACH MERINGUE PIE. One tea-cupful of water. One-half tea-cupful of sugar. One-half tea-cupful of peach juice. Two table-spoonfuls of corn-starch. One tea-spoonful of butter. One-half tea-spoonful of salt. Two eggs. Canned peaches. Wet the corn-starch with a little of the water, beat the yolks of the eggs lightly with the sugar, and add them to the corn-starch. Place the rest of the water on the fire, and when it boils stir in the corn-starch mixture, which will thicken at once. Add the butter, salt, sugar and peach juice, cook two minutes and remove from the fire. Line a plate with paste, cover the bottom with a layer of canned peaches, turn in the cooked mixture, and bake. When done, spread over the top of the pie the beaten whites of the eggs sweetened with a tea-spoonful of sugar ; and brown lightly. Fresh peaches may be used in the same way, water being substituted for the peach juice. CHOCOLATE PIE. One coffee-cupful of milk. One-half cupful of sugar. Vanilla to flavor. Two table- spoonfuls of grated chocolate. Three eggs. One-half tea-spoonful of salt. 406 THE PA TTERN COOK-BOOK. Beat the yolks of the eggs light, and add to them two table-spoonfuls of the milk. Heat the chocolate and the rest of the milk together, put in the salt and sugar, and when scalding hot add the yolks of the eggs. Let the mixture cook two minutes, remove it from the fire, and when partly cooled, add the flavoring. Line a pie-plate with crust, turn in the filling, and bake twenty minutes in a quick oven. Beat the whites of the eggs very light, sweeten with a table-spoonful of sugar, and spread them over the pie ; then brown the egg slightly, and serve cold. CUSTARD PIE. For one thick pie allow, Two eggs. One-half cupful of sugar. Milk. One-half tea-spoonful of salt. One-quarter tea-spoonful of cinnamon. One-eighth tea-spoonful of nutmeg. Beat the whites and the yolks of the eggs well together. Stir the spice and salt into the sugar, place the sugar and eggs in a quart cup, and add milk sufficient to make the whole measure a pint and a-half. Taste, and add more sugar if needed. Line a plate with crust, stir the mix- ture well, pour it in, and bake about forty-five minutes in a moderately hot oven. There should not be enough heat to cause the custard to boil, for this will make it appear watery and very uninviting; the oven should, in fact, be a little more moderate than for most pies. At the end of the time insert the point of a knife in the cus- P/ES. 407 tard, and if it comes out clear (not milky), the pie is done. If the spice is well stirred into the sugar, it will be distributed evenly through the milk and will not ac- cumulate in an unsightly manner on top of the custard. Do not cut the pie until quite cold. CHERRY PIE. The common red or morella cherries are the best for pies. Stone the cherries, line deep pie-plates with good plain paste, nearly fill them \vith the cherries, sprinkle four large table-spoonfuls of sugar over each pie, and dredge lightly with flour. Cover each pie with an upper crust, which should be rolled as thin as possible ; make a vent in the center, and press the edges lightly together so the juices will not escape during the baking. Serve the pies the same day they are baked, else the underr crust will become heavy. Sprinkle powdered sugar over each pie just before sending to table. COCOANUT CUSTARD PIE. Two eggs. One pint of milk. One-quarter tea-spoonful of nutmeg. One-half cupful of sugar. One cupful of prepared cocoanut. One-quarter tea-spoonful of salt. Beat the eggs and sugar together until light ; then add the milk, nutmeg, cocoanut and salt. Line a deep pie- dish with crust, pour the mixture in, stirring well, and bake thirty minutes. The above quantities will make one thick pie or two rather thin ones. 408 THE PA TTERN COOJC-BOOIC, HUCKLEBERRY PIE. Select the pie-tins that are to be used, and fill them evenly with berries, to determine how many will be required. Throw the berries into a pan, look them over carefully, remove all the stems, and wash the berries. Drain off all the water from them, but do not dry them in a towel. Wipe the pie-dishes clean, dust a little flour in the bottom of each, line them with paste, following care- fully the directions previously given. When ready for the berries drain them once more, and sift flour over them until each berry becomes a little white ball, but taking care to leave no surplus flour in the bottom of the pan containing the berries. Allow a scanty cupful of sugar to each pie, stir it well into the fruit, and turn the latter into the pie-plates. Cover each pie with an upper crust, and press the edges well together, for much of the richness of the berries will be lost if the juice escapes in baking. Bake an hour, and serve cold,, with sugar sifted over the top. Flouring the berries in this way, while still a little wet from the washing, will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off. BLACKBERRY PIE. Look the berries carefully over, place them in the pie- tin (which has previously been fitted with an under-crust), add half a cupful of sugar and a table-spoonful of water, and place a thick dusting of flour on the top. Cover with an upper crust and bake an hour. Currants mixed with blackberries also make a delicious pie, three times as many blackberries being used as cur- PIES. 409 rants. Sweeten with a cupful of sugar, if currants are used. RHUBARB PIE (pIE-PLANT). Peel or string the rhubarb by breaking a piece off each stem end and stripping down the thin skin that will be found clinging to the broken portion. Break the rhubarb into small pieces, and measure it in a pie-dish to ascer- tain the quantity needed. Place the pieces in a pan, flour them until they are quite white and add a cupful of sugar to each pie. Line a pie-dish, put in the rhubarb, with the sugar well stirred into it, cover with the upper- crust, and bake an hour. Serve cold, sprinkling pow- dered sugar on top. DELICATE PUFF PIE. The following will make two pies : Five eggs. One cupful of sugar. Three-quarters of a cupful of butter. Vanilla flavoring. Separate the whites and the yolks of the eggs, beat the yolks and sugar together until they form a cream, beat the butter until it also is a creamy froth, and quickly mix the butter in with the yolks and sugar, stirring well and adding flavoring to taste. Have pie-plates ready lined with paste, turn in the mixture, and bake. The pies will rise very light. When they are done have ready the beaten whites of the eggs, add to them two table-spoon- fuls of sugar and a few drops of the flavoring, and spread them over the top of the pies ; then return the pies to the oven and brown delicately. This pie should be cut while 410 THE PATTERN COOK-BOOK. hot and distributed on the serving plates, but it is not to be eaten until cold. Strange as it may seem, it will fall if allowed to cool before being cut. MINCE MEAT. Two pounds of lean beef. One pound of beef suet. P'ive pounds of apples. Two pounds of layer raisins. Two pounds of Sultana raisins. One-half pound of candied lemon peel. Two pounds of currants. Three-quarters pound of citron. Two and a-half pounds of sugar. Two table-spoonfuls of salt. One-half ounce of cinnamon. One-quarter ounce of mace. One-quarter ounce of cloves. One-quarter ounce of allspice. Two nutmegs, grated. Two oranges, juice and rind. Two lemons, juice and rind. One pint of sherry. One pint of brandy. One quart of cider. Free the beef of fat and skin, cover it with boiling water and simmer gently until tender. Let the meat cool in the water in which it was boiled, and when perfectly cold chop it fine, but not to a powder. Shred the suet and chop it fine; pare, core and chop the apples rather coarsely. The apples should be of a fine flavor and tart. Wash and stone the layer raisins ; wash and pick over the Sultanas. Shred the citron and the can died lemon peel ; wash the currants well, and grate the PIES. 41 1 rind from the oranges and lemons. Mix all the dry in- gredients with the meat and suet, and add the juice and gratings from the lemons and oranges. Stir all well together, pack the mass in a stone jar, pour over it the brandy, wine and cider, cover closely, and stand the jar in a cool place. Mince meat made in this way will keep all winter. The above ingredients will make a large quantity. If there is an objection to brandy, use a pint and a-half more of cider instead. Mince meat improves with keep- ing, and it should be made at least a fortnight before it is to be used. Bake the pies an hour. If the meat be- comes dry before it is all used, add more cider or wine. INEXPENSIVE MINCE MEAT. Four pounds of beef. Three quarts of chopped apples. One quart of stoned raisins. One quart of English currants. One quart of molasses One pint of suet. Three pints of sugar. One-half cupful of salt. One-half cupful of cinnamon. One table-spoonful of cloves. Two tr,ble-spoonfuls of allspice. Two table-spoonfuls of mace. Three nutmegs, grated. Three quarts of cider. One-quarter pound of citron. Boil and chop the beef as in the preceding recipe. Mix together all the ingredients, except the cider, mixing with the hands. When the whole is thoroughly stirred add the cider. Let the mince meat stand over night; 412 THE PATTERN COOK-BOOK. in the morning place it in a porcelain kettle, heat slowly to the boiling point, and simmer an hour. Then turn it into a stone jar and set it in a cool, dry place. If de- sired, wine and brandy may now be stirred in, or they may be added when the pies are made ; but the meat will be good without either. This mince meat will keep three months in ordinary jars, even if there is no wine or brandy used. Mince pies are always better baked several days before they are to be served. Heat them, and serve. MOCK MINCE MEAT. Six soda crackers, rolled fine. Two cupfuls of cold water. One cupful of molasses. One cupful of brown sugar. One cupful of sour cider. One and one-half cupful of melted butter. One cupful of raisins, seeded and chopped. One cupful of raisins, unseeded. One cupful of currants. Two eggs. One table-spoonful of cinnamon. One-half table-spoonful of allspice One tea-spoonful of nutmeg. One tea-spoonful of cloves. One tea-spoonful of salt. One tea-spoonful of black pepper. One wine-glassful of brandy. Mix all well together, adding the wetting last — the water, molasses, cider, brandy and eggs. This makes a good mince meat for those who find the ordinary variety too rich. PUDDINGS. " The proof of the pudding lies in the eating." In arranging for a dinner it is wise to always plan for a dessert. Many housekeepers look upon this course in the light of a luxur\', but in that they surely err. The majority of people, and more especially the young, should eat plenty of food containing starch and sugar. Even for the poor a simple dessert is an economy, for when none is provided, a greater quantity of meat and vegetables must be eaten to satisfy hunger. When the meal is a very substantial one, a light dessert is most appropriate, but when the dinner is light, and particularly in case cold meat is served, the dessert should be hearty and served hot. Puddings made of milk and eggs, in combination with rice, tapioca, sago or corn-starch, are the cheapest and most wholesome, and are highly appetizing to most tastes when nicely prepared and well cooked. In many of the pudding recipes presented in the following pages, the number of persons the given quantity will serve is specified. These calculations are based on the premise that the dessert is not intended to form a large propor- tion of the dinner, and hence that only a moderate por- tion need be allotted to each person at table. It would 413 414 THE PATTERN COOK-BOOK. be well if housewives would discourage an undue ambition on the part of the male members of the family when dessert is served ; and thus inaugurate a reform that is greatly needed in many households. A number of des- serts are here given that may be prepared the day before they are needed, and these will be especially acceptable to the busy housekeeper who has to prepare the Sunday dessert on Saturday. CHOCOLATE BLANC-MANGE. The following quantity is sufficient for six persons, for this dessert is quite rich. One quart of milk. One table-spoonful of vanilla. One table-spoonful of sugar. Two-thirds cupful of chocolate (grated). One-half box of gelatine. One-half cupful of cold water. Grate the chocolate, stir it into the milk, and place the latter in a double boiler, or in a pail set in a kettle of hot water. Cover tightly and boil one hour, stirring often to dislodge the chocolate as it rises to the surface of the milk. Turn the entire box of gelatine out upon a plate, and divide it very accurately in half. This is necessary, as gelatine packs very solidly, and it cannot be properly measured while in the box. Place the gelatine in the water to melt, and set it in a warm place on the range for fifteen minutes. When the milk and chocolate have boiled an hour, add the dissolved gelatine and the sugar, and cook five minutes longer, stirring two or three times. Then remove the mixture from the fire, and Strain PUDDINGS. 415 it through a fine wire sieve into an earthern mold that has been wet with cold water ; and when nearly cold, add the vanilla. An oily substance will rise to the top, and this must be carefully skimmed off two or three times during the next hour. When the oil has ceased to rise, set the pudding in a cool place over night ; if it is sum- mer, set the dish in the ice-chest. When ready to server turn the blanc-mange out on a small platter, and send to table with a MILK SAUCE. One pint of milk. Two table-spoonfuls of sugar. One-half table-spoonful of vanilla. Mix the ingredients, stirring well to dissolve the sugar. This pudding maybe made in the morning when dinner is served at night, but to insure its being firm by dinner time, set it at once on the ice. Gelatine hardens quite slowly, requiring six or eight hours to become properly firm. GELATINE PUDDING. The quantity given below will make enough for five persons. One-half box of gelatine. One-half pint of cold water One-haff pint of boiling water. One tea-cupful of sugar. Two small lemons. Two eggs (whites). Place the gelatine in a quart cup, pour over it the cold water, and after it has stood five minutes, add the boiling 4 1 THE PA TTERN CO OK-B O OK. water. Stir until the gelatine is dissolved, setting it in a warm place. If the gelatine is still undissolved, let it stand on the back of the range for ten minutes after add- ing the hot water. Remove from the range, add the sugar, and when the mixture is lukewarm, add the juice of the lemons ; no pains need be taken to keep out the seeds, for all has to be strained. If the mixture in the cup does not now measure a pint and a-half, add enough cold water to bring it to that measurement ; then strain through a fine sieve into a large pitcher or earthernware bowl. Beat the whites of the eggs to a stiff froth, and stir them into the gelatine, beating well. The pitcher will be found the most convenient receptacle in which to beat the pudding. Pour the whole into a pretty glass serving dish, and set it in the ice-chest to remain over night. The egg will rise and settle evenly upon the top of the pudding. Beat the yolks of the eggs a moment, add two table- spoonfuls of milk or wat^r to them, and set them in a cool place to be used the next day in making the CUSTARD SAUCE. One pint of milk. Two eggs (yolks). Two table-spoonfuls of sugar. One-quarter tea-spoonful of salt. One tea-spoonful of vanilla. One tea-spoonful of corn-starch. Wet the corn-starch in a little of the milk, and add to it the beaten yolks. Place the rest of the milk in a double boiler to heat, and when scalding stir in the mix- ture of egg and corn-starch. Let the whole boil only PUDDINGS. 417 about one minute after it thickens, and add the sugar and salt. Remove from the fire, and when the sauce is cold put in the vanilla, and set on the ice until needed. If the eggs are large, the corn-starch will not be needed ; or three yolks may be used for the custard, omitting the corn-starch in this case. In serving, pour a portion of the sauce around the pudding as it is placed on each dessert plate, but do not pour it on top. This dessert is easily and quickly made, the pud- ding itself really not requiring fire if hot water is at hand. CHOCOLATE CORN-STARCH. This pudding is to be eaten cold, and the following quantities will suffice for six persons. One pint of milk. One table-spoonful of corn-starch. Two table-spoonfuls of sugar. Two eggs (yolks). One-quarter tea-spoonful of salt. One tea-spoonful of vanilla. One-half tea-spoonful of butter. Beat the yolks of the eggs, and add to them a little of the milk ; then wet the corn-starch with a small quantity of the milk, and stir the two mixtures together. Place the rest of the milk on the fire in a milk-boiler, and when boiling, stir in the corn-starch, eggs, etc. Let the whole cook five minutes, add the salt, sugar and butter, and remove from the fire ; pour the pudding into a pud- ding dish, and when partly cooled, add the flavoring, stir- ring it in well. 27 4 1 8 THE FA 7 7'A RiV CO OK-B O OK. FOR THE CHOCOLATE. One-half cupful of milk. One-half cupful of grated chocolate. Three table-spoonfuls of sugar. One table spoonful of vanilla. Two eggs (whites). Place the milk and chocolate together in a small sauce- pan set in another containing hot water, and cook until the chocolate is smooth and thick — generally about live minutes — stirring all the time. Add the sugar, remove from the fire, stir until cooled and put in the vanilla. Spread the chocolate mixture carefully, a spoonful at a time, over the corn-starch in the dish. Beat the whites of the eggs stiff, add one table-spoonful of sugar and two or three drops of vanilla, spread this icing on top of the chocolate, and brown delicately in the oven. This pudding should be in three layers when finished, first the corn-starch, then the chocolate, and then the browned whites of the eggs, which are called the meringue. It does not require sauce, and will be found a very dainty dessert by those who are fond of chocolate. ORANGE PUDDING. This pudding is to be served cold without sauce, and the following ingredients are sufficient for six persons. Three oranges. One-half a lemon (juice). One pint of milk. One table-spoonful of corn-starch. One cupful of sugar. Two eggs. One-quarter tea-spoonful of salt. PUDDINGS. 419 Peel the oranges, removing all the tough while skin ; and cut them into pieces half the size of a nutmeg, tak- ing out the tough portion in the center. Place the oranges in a pudding-dish, squeeze the lemon-juice over them, add half a cupful of the sugar, stir up, and let the whole stand while the rest of the pudding is being pre- pared. Beat the yolks of the eggs, stir in two tea-spoon- fuls of milk, add the same quantity of milk to the corn-starch, and beat these two mixtures together. Heat the rest of the milk in a milk-boiler, and when boiling, add the eggs, corn-starch, etc. Cook five minutes, add the salt and the rest of the sugar, remove from the fire, and lay the mixture a spoonful at a time on top of the oranges in the dish. Beat the whites of the eggs stiff, add to them a table-spoonful of sugar, spread the icing on top of the pudding, and brown it delicately in the oven. This pudding should not be made over night, as the oranges would in that time give off too much of their juice. BAKED LEMON PUDDING. One pint of milk. Two eggs. One lemon (juice, and half the rind). One cupful of bread-crumbs. One-quarter cupful of butter. One-half cupful of sugar. Soak the bread-crumbs in the milk for half an hour. Rub the butter and sugar to a cream, add the beaten yolks of the eggs, stir well, and put in the bread and milk, the lemon-juice and half the grated rind. Butter a pudding-dish, turn in the mixture, and bake slowly for 420 THE FATTERiV COOK-BOOK. twenty minutes. Beat the whites stiff, add to them one table-spoonful of sugar, spread them on top of the baked pudding, and brown the surface delicately. Serve cold without sauce. ESTELLA PUDDING. The following is sufficient for eight persons, being served hot. Three eggs. Two and one-half table-spoonfuls of sugar. Two table-spoonfuls of butter. Three-quarters cupful of sweet milk. One cupful of raisins. Two tea-spoonfuls of baking powder. One-half teaspoonful of salt. Flour to thicken. Rub the butter and sugar to a cream, add the eggs, well beaten, stir thoroughly, and put in the milk and salt. Seed the raisins, and chop them coarsely, cutting each raisin in only about four pieces. Scatter the baking- powder on top of the mixture, add a little flour, stirring it in well, and then add enough more flour to make a rather thick batter ; lastly stir in the raisins. Butter a tin basin or a pudding-mold, turn in the pudding, set the vessel in a steamer over a kettle of boiling hot water, and steam forty-five minutes. Serve with a sauce made of one pint of milk, sweetened to taste and flavored with vanilla. ' TAPIOCA PUDDING. This is to be eaten hot without sauce. For five per- sons allow PUDDINGS. 42 1 One egg. One pint of milk. One-half cupful of pearl tapioca. One-half cupful of sugar. One tea-spoonful of butter. One-half tea-spoonful of salt. One-quarter teaspoonful of cinnamon. One-eighth tea-spoonful of nutmeg. Wash the tapioca, and soak it over night in enough water to cover it. In the morning add the milk, and place the tapioca on the back of the range to soak one hour, but do not let the milk boil : then add the beaten egg and the sugar, spice, salt and butter. Bake an hour in a moderate oven. SIMPLE CORN-STARCH BLANC-MANGE. This is an especially wholesome dessert for little chil- dren. To make enough for five persons, allow One pint of milk. One-half tea-spoonful of salt. One tea-spoonful of vanilla. Two table-spoonfuls of corn-starch. Two table-spoonfuls of sugar. Wet the corn-starch in half a cupful of the milk ; then heat the rest of the milk in a milk-boiler, and when it is boiling, add the ccrn-starch. Cook eight or ten minutes, and then put in the salt, and sugar. Remove from the fiite, and when partly cooled, add the vanilla. Turn the mixture into a pudding-dish, that has been previously wet with cold water, and set it away in a cold place. When cold and firm, turn it out of the dish, and serve with it a cream sauce or a 422 THE PA TTERN COOK-BOOK. CHOCOLATE SAUCE. One-half cupful of grated chocolate. One-half cupful of milk. One-half cupful of sugar. Two tea-spoonfuls of vanilla. Boil the milk and chocolate together until they form a smooth paste, them add the sugar, and lastly the vanilla when the whole has cooled. This pudding is also deli- cious served alone with strawberries and sugar. COCOANUT PUDDING. The quantity given below will serve five persons. The pudding is eaten hot, without sauce One-half cupful of cocoanut. One-half cupful of bread-crumbs. One pint of milk. One egg. One table-spoonful of butter. Two table-spoonfuls of sugar. ^ One-half tea-spoonful of salt. # Soak the bread and cocoanut m the milk for three hours ; then mash the bread fine, and add the sugar, salt and melted butter. Beat the white and yolks of the egg separately, and add first the yolk and then the white, stirring vi^ell. Bake half an hour. BOILED RICE PUDDING. This IS a very creamy pudding and is served cold. For five persons allow as follows : One and one-half tea-cupfuls of boiled rice. Two-thirds of a tea-cupful of raisins. ». PUDDINGS. 423 Two eggs. One-half tea-cupful of sugar. One pint of milk. One-half tea-spoonful of salt. One-eighth tea-spoonful of cinnamon. Separate the whites and yolks of the eggs, add to the yolks two table-spoonfuls of the milk, and place the rest of the milk on the fire in a double boiler. Wash and stone the raisins (or they may be left unseeded if desired,) put them in the milk, and cook them until soft and tender — usually fifteen minutes. Add the rice, cook five minutes longer, and then stir in the yolks of the eggs and the salt, sugar and spice. Stir well, cook two or three minutes, remove from the fire, and pour the pud- ding into the serving dish. Beat the whites of the eggs light, add to them one table-spoonful of sugar, spread the froth on top of the pudding, and brown delicately in the oven. BAKED APPLE PUDDING. This is served cold without sauce. The following quantity will provide for six persons. The apples should be quite tart. Six good-sized apples. Two eggs. One pint of milk. » One-half cupful of water. Twelve tea-spoonfuls of sugar. One and one-half tea-spoonfuls of cinnamon. One and one-half tea-spoonfuls of butter. One-half tea-spoonful of salt. One tea-spoonful of vanilla. Pare the apples, carefully extract the cores from the 424 THE PA TTERN COOK-BOOK. stem-end, and place in each cavity thus made two tea- spoonfuls of sugar, a quarter of a tea-spoonful of cin- namon and the same of butter, putting the butter on the top. Set the apples in a baking-dish, add the water, and bake until tender. Do not bake them until they break, as that would spoil the attractiveness of the. pudding. While the apples are baking, prepare the rest of the pud- ding. Separate the whites and yolks of the eggs, add to the yolks a table-spoonful of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it boils, add the yolks. Cook only a minute after the milk boils again, then add the salt, and sugar to taste. Remove from the fire, and when nearly cold, add the vanilla. As soon as the apples are done, pour this custard around them. Should there seem to be an excess of juice from baking the apples, drain off nearly all of it before adding the custard. If left in the dish it will make the custard too thin. Beat the whites of the eggs stiff, add one table-spoonful of sugar, place a table-spoonful of the white on top of each apple, return to the oven, and brown lightly. BAKED INDIAN PUDDING One cupful of Indian meal. One cupful of molasses. One-half cupful of raisins. One-half tea-spoonful of salt. One quart of milk. One egg. One-half tea-spoonful of cinnamon. One-half tea-spoonful of ginger. Place the milk in a double-boiler, and when scalding hot, add the meal, stirring constantly until there are no PUDDINGS. 425 lumps. Cook twenty minutes, and turn into a pudding- dish; then add the rest of the ingredients, except the ^gg. Stir well, and when cooled, add the beaten ^gg. Bake an hour in a rather slow oven, and serve hot. SUET PUDDING. The following recipe makes a pudding large enough for ten persons ; one-half will usually be sufficient for one dessert. The portion left over will be equally good when warmed again. It should be steamed for warming over. One cupful of chopped suet. One cupful of raisins. One cupful of molasses. One cupful of milk (preferably sour). Three cupf uls of sifted flour. One tea-spoonful of soda. One tea-spoonful of cinnamon. One tea-spoonful of cloves. One tea-spoonful of salt. One-half a nutmeg (grated). Chop the suet fine, and add to it the spice and salt. Warm the molasses, add to it the soda, and when the lat- ter is dissolved, turn the molasses over the dry mixture, stir quickly, and put in the milk. Add the flour slowly as it may not all be needed ; for flour varies so much that it is always difficult to apportion it in any recipe. The pudding should not be too thick ; when the track of the mixing spoon, when turned quickly round in the batter, disappears slowly, the batter is generally thick enough. Butter a tin basin or a pudding-mold, pour the pudding in, set the whole in a steamer, over a kettle of boiling 426 THE PA TVER AT COOK-BOOK. water, and steam for three hours. Serve with the foUow- SNOW SAUCE. One small cupful of sugar. One large table-spoonful of butter. One egg. Three table-spoonfuls of hot water. Rub the butter and sugar to a cream, add the yolk of the Q^^^ and stir well. Set the bowl containing the sauce over the mouth of the tea-kettle, or stand it in a basin of hot water ; add one table-spoonful of the hot water, stir well, add another portion of the hot water, and finally the third table-spoonful, allowing about a minute to -elapse between these additions. If the sugar is not by this time entirely dissolved, leave the bowl in the steam of the kettle or in the basin until the sauce is like a golden syrup. Then remove it from the fire, and pour it into the sauce boat. Beat the white of the &gg stiff, lay it on top ofthe sauce, and serve. The white should be stirred in after the sauce is placed upon the table. This recipe is infallible. LEMON PUDDING. This pudding is eaten cold, without sauce. For a fam- ily of six allow One cupful of sugar. Two eggs. Two table-spoonfuls of- corn-starch. One pint of milk. One table-spoonful of butter. Two lemons (juice of both, and rind of one). PUDDINGS. 427 Wet the corn-starch in a little of the miik, place the rest of the milk on the lire in a milk boiler, and when it boils, add the corn-starch. After this has boiled five min- utes, add the butter, remove the corn-starch from the fire, and set it away to cool. Beat the yolks of the eggs light, stir in the sugar, mix very thoroughly, and add the lemon- juice and the grated rind. Beat this mixture to a stiff cream, and gradually stir it into the corn-starch, which should be quite cool by this time. Stir well, and when perfectly well mixed, pour the pudding into a buttered pudding-dish, and bake slowly for half an hour. Beat the whites of the eggs stiff, add to them one lable-spoonful of sugar, spread them on top of the pudding, and brown nicely. J^ICE PUDDING WITH LEMON. One pint of cooked rice. One pint of milk. Two table-spoonfuls of sugar. Two tea-spoonfuls of corn-starch. One-half tea-spoonful of salt. One tea-spoonful of butter. Two eggs (whites). Wet the corn-starch in a table-spoonful of the milk, place the rice and the rest of the milk together in a double-boiler, and boil them ten minutes ; then add the corn-starch, cook five minutes more, and stir in the rest of the ingredients, adding only half the sugar ; then turn the whole into a pudding-dish. Beat the whites of the eggs stiif, add the other half of the sugar, spread the egg on top of the pudding, and brown nicely. Serve with a 428 THE PATTERN COOK-BOOK. LEMON SATTCE. Two eggs (yolks). One cupful of sugar. One large lemon, (juice and half the grated rind). Beat the yolks well, add the sugar, and stir until creamy ; then add the juice of the lemon and the grated rind, stir thoroughly, and serve. Oranges may be used in place of the lemons, and one orange with half a lemon will also make a pleasing combination. This forms a particularly pretty dessert, the pudding being very white and the sauce a golden yellow. CREAM TAPIOCA PUDDING. The following recipe will make enough for seven per- sons. The pudding is a most satisfactory one and is to be eaten cold without sauce. Three table-spoonfuls of pearl tapioca. Three table-spoonfuls of prepared cocoanut. One tea-spoonful of salt. One quart of milk. Four eggs. One cupful of sugar. • Soak the tapioca over night in enough water or milk to cover it. In the morning place it in a milk boiler with the quart of milk, and boil it half an hour. Beat the yolks of the eggs, the sugar and the cocoanut well together, add this mixture to the milk, and boil ten min- utes longer ; then put in the salt, and pour the whole into a pudding-dish. Beat the whites of the eggs stiff, add to them a table-spoonful of sugar, spread them on top of the PUDDINGS. 429 pudding, sprinkle a thin layer of cocoanut over the top of the egg, and brown delicately in the oven. BAKED BATTER PUDDING. One pint of flour One quart of milk. Four eggs. One tea-spoonful of salt. Stir the flour into the milk, beat well, and when smooth, add the beaten eggs and the salt. Butter a pud- ding-dish, pour in the batter, bake one hour in a rather hot oven, and serve immediately with HARD SAUCE. One-half cupful of butter. One cupful of powdered sugar. Flavoring to suit. Beat the butter to a cream, and gradually add the sugar. The flavoring may be of any preferred variety. If wine is chosen, use three table-spoonfuls of it, beat- ing it in gradually. If lemon or vanilla extract is preferred add a scanty tea-spoonful ; or the rind and juice of a fresh lemon may be used. As soon as the sauce is finished heap it lightly and roughly on the dish in which it is to be served, and set it in the ice chest until needed. The pudding is sometimes spread with" butter by each person at table individually and eaten with lemon-juice and sugar instead of a sauce. CAKE CREAM PUDDING. Three eggs. One cupful of sugar. ^ 430 THE FA TTEKN COOK-BOOK. - One and one-half cupfuls of flour Two table-spoonfuls of water One-half tea-spoonful of baking-powder. Stir the baking-powder into the flour ; then beat the eggs light, add to them first the water and sugar and then the flour, and bake on two buttered pie-tins. When the cakes are done split each with a fork, and place inside it the following cream. CREAM. One pint of sweet milk. One tea-spoonful of vanilla. One-half tea-spoonful of salt. One-quarter cupful of butter. Three-quarters cupful of sugar. Two table-spoonfuls of corn-starch Wet the corn-starch in a little of the milk, add the but- ter to the rest of the milk, and place the latter in the milk boiler to heat ; and when the milk boils, stir in the corn-starch. Cook five minutes, stirring frequently ; then add the sugar and salt, and as soon as these are dissolved remove the cream from the fire. When nearly cold add the flavoring, and use. This dessert is delicious served with strawberries. BLACKBERRY PUDDING. One pint of molasses. One dessert-spoonful of soda. One quart of flour. One quart of blackberries. Warm the molasses, dissolve the soda in it, and add the flour first and then the berries. Butter a tin basin or a Pi DDINGS. 43 I pudding-mould, pour ihe pudding in, set it in a steamer over a kettle of boiling water, and steam one hour. Serve with hard sauce. This pudding may be baked, if more convenient, but it is much more satisfactory when steamed as above. SIMPLE FRUIT PUDDING. Stew currants or any of the small fruits or berries, either fresh or dried, with sugar to season. Cut bakers' bread into thin slices, and remove the crusts ; then place a layer of bread in a pudding-dish, cover it rather thickly with the stewed fruit, add another layer of bread and fruit, and so continue until all the latter has been used, leaving an extra thick layer of fruit on the top. Lay a plate on top of the pudding, and when the fruit is cool, set the whole upon the ice. Serve thoroughly cold with cream and sugar. APPLE SNOW. Six large apples. Two tea-cupfuls of sugar. One-half tea-spoonful of salt. One and a-half lemon (juice of both and rind of one). One pint of milk. Four eggs. Separate the whites from the yolks of the eggs, beat the yolks well, and add to them three table-spoonfuls of the milk. Place the rest of the milk on the fire in a double- boiler, and when it boils, add the beaten yolks. Let it boil about a minute, add a tea-cupful of the sugar and the salt, remove from the fire, and when cooled, pour the custard into a glass serving-dish. Bake the apples quite 432 THE PA TTERN CO OK-B O OK. whole in a covered dish, adding a little water to prevent burning. When tender enough to be pierced with a straw, take them out of the oven, remove the skins, and scrape out the pulp, being careful to avoid any pieces of the cores. Mix into this pulp the remaining sugar, the lemon-juice and the grated rind of one lemon. Beat the whites of the eggs to a stiff froth, and add the cold pulp very gradually, beating until the .whole is white and fine. Pile this snow upon the custard, set in a very cold place, and serve when thoroughly cold. CURATE PUDDING. {Hot.) Three eggs. Two tea-spoonfuls of vanilla. One cupful of flour. Two-thirds cupful of butter. Two-thirds cupful of sugar. Warm the butter, and beat it to a cream ; then grad- ually add the flour and sugar, and beat well until the whole is perfectly smooth. Beat the eggs very light, and add them and the vanilla, stirring all well. Butter small cups or tins, fill them a little more than half full of the mixture, and bake in a brisk oven for about half an hour. When done, turn the puddings out upon the serving-dish, and pour around them the following sauce. WINE SAUCE, NO. I. One and one-half table-spoonful of butter. One table-spoonful of flour. One-half tea-spoonful of salt. Two table-spoonfuls of sherry wine. Hot water. PUDDINGS. 433 Pour boiling water into a small earthenware bowl, let it stand one minute, pour it out, and place the butter in the hot bowl ; this will warm the butter sufficiently. Beat the butter until soft, add the flour, and beat again until a smooth, creamy paste is formed. Gradually add boil- ing water, stirring all the time, until the whole is the thickness of rich cream. Pour the mixture into a stew- pan, stir well, and cook three minutes, adding a little more water if the sauce is too thick. When done, add the salt, sugar and wine, and serve. Taste the sauce before serving, and add more sugar, wine or butter if not sufficiently well seasoned. FARINA PUDDING. One quart of milk. Three eggs. One lemon (half the juice and all the rind). One cupful of sugar. Four table-spoonfuls of farina. One table-spoonful of butter. One tea-spoonful of salt. One tea-spoonful of vanilla. One-eighth tea-spoonful of nutmeg. Heat the milk in a double-boiler, and when boiling, add the farina, and boil half an hour. Just before remov- ing it from the fire, put in the butter, stir it well, and when it has melted, turn the mixture into a pudding-dish. When cooled, add the sugar and vanilla, the grated rind of the lemon, the juice and the nutmeg. Separate the yolks and whites of the eggs, beat them thoroughly, and add first the yolks, stirring them well into the pudding, and then the beaten whites, stirring them in only enough 28 434 ■ THE PATTERN COOK-BOOK. to mix them well. Bake tlie pudding half an hour in a quick oven. Serve with the wine sauce of the preceding recipe or with the following. WINE SAUCE, NO. 2. One cupful of butter. Two cupfuls of powdered sugar. Eight table-spoonfuls of sherry wine. A grating of nutmeg. Beat the butter until creamy, and gradually add the sugar, stirring all the time ; when all the sugar has been used, add the wine by spoonfuls, still stirring. Beat the mixture until it becomes a smooth, light froth, set the bowl in a basin of hot water, and stir for two minutes. Fill the sauce-boat with boiling water to heat it, and when the sauce has cooked sufficiently, empty the boat, pour in the sauce, grate a bit of nutmeg on the top, and serve hot. GRAHAM PUDDING. One cupful of Graham flour. One cupful of wheat flour. One cupful of molasses. One cupful of sweet milk. One egg. One tea-spoonful of soda. One cupful of raisins. Warm the molasses, add the soda to it, and stir in the two kinds of flour well sifted together ; then gradually add the milk, then the egg well beaten, and lastly the stoned raisins. Place the mixture in a buttered basin or in a pudding-mould, set it in a steamer over a kettle of hot water, and steam two hours. Serve with the following PUDDINGS, 435 EGG SAUCE. One cupful of powdered sugar. One-half cupful of butter. Two eggs. Flavoring. Beat the butter to a cream, gradually add the sugar, beating well, and lastly stir in the beaten eggs, and any desired flavoring. STRAWBERRY PUFF PUDDING. This pudding is to be served hot. For six persons allow One pint of flour. Two tea-spoonfuls of baking-powder. One tea-spoonful of salt. One quart of strawberries. Sweet milk. Sugar. Stir the powder into the flour, and add milk, stirring all the time until a rather thick batter is formed. Have ready six well greased tea-cups, the hulled strawberries and a cupful of sugar. Put a spoonful of the batter in a cup, then a thick layer of berries, next two tea-spoon- fuls of sugar upon the berries and finally another thin layer of the batter. Repeat this until all the batter has been used when the cups should not be more than two- thirds full. Set them in a steamer over a kettle of boiling water, and steam half an hour. There should be no delay in serving as soon as, done, for the puffs fall verv quickly. Serve with a 436 THE PA TTERN COOK-BOOK. STRAWBERRY SAUCE. Two eggs. One-half cupful of butter. One cupful of boiling milk. One cupful of strawberries. One cupful of sugar. Rub the butter and sugar to a cream, add the eggs, well beaten, and stir in the berries. Set the bowl con- taining the sauce in a basin of hot water, gradually add the hot milk, cook two minutes, and send to table. Other berries may be used as the strawberries are in this case. PUDDING OF STALE CAKE. Chocolate layer-cake is the best variety to use in this way, but any other kind will do. Make a s.oft custard of Two eggs (yolks). One pint of milk. One-half tea-spoonful of salt. Two table-spoonfuls of sugar. Beat the yolks with a little of the cold milk ; heat the rest of the milk, and when it boils, add the ' ^'■-■ two minutes, add the salt and sugar, and .c i.ium the fire. Break the cake into pieces, — which for this quantity of custard should measure not more than a pint. Place the cake in a pudding-dish, pour over it the custard, and bake twenty minutes. Beat the whites of the eggs stiff, add one table-spoonful of sugar, spread the egg over the top, and brown delicately in the oven. Serve cold. QUEEN OF PUDDINGS. This may be eaten hot or cold. The following quanti- ties will answer for eight persons. PUDDINGS. 437 Two cupfuls of bread-crumbs. One quart of milk. Four eggs. One table-spoonful of butter. One lemon (rind and juice). One-half tea-spoonful of salt. One-half cupful of jelly. One cupful of sugar. Soak the crumbs in the milk for half an hour. Beat the yolks and sugar together until light, add them to the crumbs and milk, stir well, and put in the lemon. Pour the whole into a pudding-dish, and bake half an hour. Whip the whites of the eggs stiff, and add to them three table-spoonfuls of sugar ; when the pudding is done, place on top of it a layer of the egg, then a layer of jelly and lastly the rest of the egg, and brown to a delicate color. If a sauce is preferred, the simple cream sauce will be most suitable. APPLE ROLY-POLY. One pint of flour. One tea-spoonful of baking-powder. ,, One tea-spoonful of salt, •milk. One table-spoonful of lard or butter. One tea-cupful of sugar. Two tea-spoonfuls of cinnamon. Apples. Sift the flour, baking-powder and salt well together, rub the lard into them, and when all is thoroughly mixed, add sufficient sweet milk to make a soft dough. Turn the dough out upon the moulding-board, mould it smooth, sifting flour under it to prevent its sticking to the board, and roll it into a sheet a-quarter of an inch thick. Spread 438 THE PA TTERN COOK-BOOK. this thickly with sliced apples, and sift over them the sugar and cinnamon. Roll the dough up the same as jelly cake, press the overlapping parts of dough well to the body of the pudding and also press the ends well to prevent the escape of the juices. Place the pudding on a plate, set the plate in a steamer over a kettle of hot water, and steam an hour and a-half. Serve with wine sauce, No. I. BAKED APPLE PUDDING. The dough for this is made the same as the preceding. Slice enough apples to nearly fill the pudding-dish, sea- soning them with sugar and cinnamon. After the dough is smoothed on the board roll it just the size of the top of the dish, lay it on top of the apples, and bake one hour. Serve with cream sauce, or with wine sauce. No. 2. bird's-nest pudding. This dessert is to be eaten hot. To make enough for seven persons take Six medium-sized apples. One cupful of sugar. One-half cupful of milk. One-half cupful of water. Flour. One tea-spoonful of baking-powder. One tea-spoonful of cinnamon. One egg. One table-spoonful of butter. Peel and core the apples, and cut them into eighths. Place them in a pudding-dish with half the sugar, the cin- namon and the water, and bake them until nearly done — PUDDINGS. 439 generally about twenty minutes. While the apples are cooking, rub the butter and the rest of the sugar together, add the beaten ^^g^ stir well, and add the milk. Sift the baking-powder and half a tea-cupful of flour together, and add them to the mixture, stirring in more flour until a rather thick batter is formed. When the apples are ten- der, but not quite done, remove the dish from the oven, stir the apples well, carefully turn the batter over the top of them, return the dish to the oven, and bake twenty minutes. Serve with cream sauce. CHOCOLATE PUDDING. One quart of milk. Ten table-spoonfuls of grated bread. Four table-spoonfuls of grated chocolate. One cupful of sugar. One tea-spoonful of butter. One-half tea-spoonful of salt. Four eggs. Heat the milk, and when it is boiling, stir in the bread, sugar, chocolate, salt and butter. Boil three minutes, remove from the fire, and turn the pudding into a pud- ding dish. Reserve the whites of two of the eggs, beat the other two whites and the four yolks well together, and add them to the pudding, stirring them in well ; then bake half an hour. Beat the two whites stiff, add a table-spoonful of sugar, spread the ^gg on top of the pudding, and brown delicately in the oven. This is eaten cold without sauce. ENGLISH PLUM PUDDING. This recipe was awarded the two-guinea prize lately 440 THE PA TTERN COOK-BOOK. offered by the Queen, for which there were five hundred competitors. The following will make a pudding weigh- ing six pounds. One pound of raisins. One pound of sue.\ Three-quarters pound of stale bread-crumbs. One-quarter pound of brown sugar. One lemon (rind only). One-half pound orange peel (candied). One-quarter pound of flour. One pound of currants. One-half of a nutmeg grated. Five eggs. One-half pint of brandy. Chop the suet fine, mince the orange peel, clean, wash and dry the currants, stone the raisins, and mix all the dry ingredients together. Beat thc^- --oro-s, add to them the brandy; pour this liquid over -.... i^^ mixture, and mix thoroughly. Pack the pudding into well greased pudding-moulds, and boil six hours as soon as made, and six hours when wanted for use. (For boiling pudding, see page 456.) Serve with BRANDY SAUCE. F'our table-spoonfuls of butter. Two eggs (whites only). One cupful of powdered sugar. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water. Rub the butter to a cream, gradually add the sugar, and beat until white and light. Then add the whites one at a time, beating all the while. When ready to serve. PUDDINGS. 441 add the brandy and boiling water, set the bowl containing the sauce in a basin of hot water over the fire, stir until light and creamy, and serve. BREAD PUDDING. This pudding is served hot ; and the following propor- tions are sufficient for seven persons. One pint of stale bread. One quart of milk. Three table-spoonfuls of sugar. Two eggs. One tea-spoonful of salt. Place the bread in the milk, and after it has soaked two hours, mash .. very fine. Beat the eggs light, and add to them the sugar and salt. When well mixed, stir this into the brt^.K and milk, pour the whole into an earthenwar^ .. ^ dish, and bake three-quarters of an hour in a rather slow oven. Serve with VANILLA SAUCE. Two eggs (whites and one yolk). One-half cupful of granulated sugar. Three table-spoonfuls of milk. One tea-spoonful of vanilla. Separate the yolks from the whites, beat the latter to a stiff froth, and add the sugar, stirring it in vigorously. Beat one of the yolks well, stir it thoroughly into the milk, add the vanilla, and place the mixture in the sauce-, boat. Heap the beaten whites on top, and stir them in just before serving and after the sauce is on the table. The other yolk is not required in the sauce. 442 THE PA TTERN COOK-BOOK. CHERRY PUDDING. This is a large recipe, two-thirds being sufficient for a family of six. Three eggs. Two quarts of cherries. One tea-spoonful of salt. Two tea-spoonfuls of baking-powder. One and one-half pint of stale bread-crumbs. One pint of flour. One pint of milk. One table-spoonful of sugar. One-quarter of a nutmeg. Soak the bread in the milk for one hour. Mix the sugar, salt, baking-powder, flour and nutmeg together, sifting all through a sieve. Mash the bread in the milk, stir into it the flour mixture, mix well, add the eggs, well beaten, and lastly put in the cherries, which may be stoned or not, as preferred. This pudding may be steamed or boiled. If to be steamed, butter the pudding- tin thoroughly, turn into it the mixture, allowing space for the pudding to increase one-third in size, and steam two hours and a-half. If to be boiled, dip the pudding bag in boiling water, spread it out, dredge it well on the inside with flour, pour in the mixture, and tie it up securely. Have a tin plate at the bottom of a kettle that is half full of boiling water. Place the pudding in this kettle, and boil it constantly for four hours, replenishing the water as needed from the boiling tea-kettle. When done, lift the pudding out, plunge it into cold water, remove it immediately and turn it out upon a platter. Serve with a sauce made the same as strawberry sauce PUDDINGS. 443 (see page 436), substituting for the berries one cupful of cherries that have been slightly stewed. APPLE TAPIOCA PUDDING. Three-quarter cupful of pearl tapioca. One quart of water. One lemon. One-half tea-spoonful of salt. Seven apples. Fourteen tea-spoonfuls of sugar. Soak the tapioca over night in the water ; or if the fine tapioca is used three hours of soaking will suffice. One hour before dinner time, place the water and tapioca in a double boiler, and boil until the tapioca is trans- parent, usually about thirty minutes. Stir it often, and add the salt just before taking the tapioca from the fire. Pare and core the apples, place in the cavity made by each core two tea-spoonfuls of sugar, and divide the juice of the lemon among the seven apples. Place a little dot of butter on top of each apple, arrange the apples in a baking-dish, pour the tapioca over them, and bake until they are soft, usually thirty or forty minutes. Serve hot with cream and sugar. BLACK PUDDING. One cupful of molasses. One cupful of warm water. Two and one-half cupfuls of flour. One cupful of raisins. One scanty tea-spoonful of soda. One-half scant tea-spoonful of salt. One egg. 444 ^^^ ^^ TTERN COOK-BOOK. Place the water and molasses together, add the soda, and stir all well to dissolve the latter. Add the salt and flour and then the egg well beaten, stirring vigorously after each addition. Stone the raisins, chop them rather coarse and add them the last thing. Butter a pudding mould or a basin, turn the mixture into it, set the basin in a steamer over a kettle of boiling water, and steam two hours. Serve with the following SUGAR SAUCE. One cupful of white sugar. One-half cupful of butter. Two eggs. Vanilla to flavor. Rub the butter and sugar together until they form a froth_y cream. Separate the whites and yolks of the eggs, add first the yolks, well beaten, and stir them well into the butter and sugar ; and then add the beaten whites, which have been whipped to a stiff froth. Beat all well together, add the flavoring, and the sauce is then ready to use. FANCY PUDDING. One pint of milk. Three eggs (whifes). Three table-spoonfuls of corji-starch. Three table-spoonfuls of sugar. One-half tea-spoonful of salt. , Dissolve the corn-starch in a little of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it is scalding, add the corn-starch. Let the latter boil three minutes, and add the sugar and salt and PUDDINGS. 445 then the whites of eggs beaten to a stilf froth. Cook but a moment, remove the mixture from the fire, pour it into a pudding-mould that has been wet in cold water, and set it away to cool. Make the following FANCY SAUCE. One pint of milk. Three eggs (yolks). Vattilla to flavor. One-third cupful of sugar. One tea-spoonful of corn-starch. One-third tea-spoonful of salt. Beat the yolks until light, and stir into them two table - spoonfuls of the milk. Add the same quantity of milk to the corn-starch, and when the latter is well dissolved stir the two mixtures vigorously together. Place the rest of the milk on the fire in a double-boiler, and when it is scalding, turn into it the mixture of ^gg and corn-starch. Let the whole boil two minutes, add the salt and the sugar, remove from the fire, and when the sauce is cold, add the flavoring. Turn the puddfng out upon a platter, pour the sauce about it, and serve. COTTAGE PUDDING. One cupful of milk. Two eggs. One table-spoonful of butter. One cupful of sugar. Three tea-spoonfuls of baking-powder. Flour to thicken, about one pint. Rub the butter and sugar to a cream, and add the ^gg^ well beaten, and then the milk, stirring all well. Sift the 446 THE PA TTERN COOK-BOOK. baking-powder over the top, and before stirring it in, sift over it a little flour. Stir well, adding enough more flour to make a rather thick batter ; then pour the batter into a buttered dish, and bake thirty minutes. Serve hot with milk sauce. (See page 415.) CHOCOLATE CUSTARD PUDDING. One-half cupful of grated chocolate. One and one-half pint of milk. Three table-spoonfuls of sugar. Two table-spoonfuls of corn-starch. Two eggs. One-half tea-spoonful of salt. Two tea-spoonfuls of vanilla. Place the corn-starch in two table-spoonfuls of the milk and dissolve it ; place the yolks of the v^ggs also in two table-spoonfuls of the milk, and beat them thin v/ith a fork ; then place the two mixtures together. Put the rest of the milk on the fire in a double-boiler, and when it boils, turn in the grated chocolate, stir well, and let it boil five minutes or until the chocolate is perfectly dis- solved. Remove the liquid from the fire, and strain it through a fine wire strainer ; then return it to the kettle or boiler, and when it boils again, stir into it the mixture of corn-starch and egg. Add the salt and sugar, stir often and let the whole cook six or eight minutes. Turn the pudding into a pudding-dish, and add the vanilla. Beat the whites of the eggs stiff, add one large table- spoonful of sugar, lay the froth on top of the pudding, and brown delicately. The above quantity is enough for six persons. The pudding is eaten cold, without sauce. PUDDINGS. MINUTE PUDDING. 447 One quart of milk. One pint of flour. One tea-spoonful of salt. One tea-spoonful of butter. Two eggs. t Beat the eggs well, and add the flour and enough of the milk to make all smooth. Place the rest of the milk on the fire in a double-boiler, and when scalding hot, stir in the mixture of flour and egg. Cook ten minutes, add the salt and butter, and serve at once with NUTMEG SAUCE. One pint of milk. One-half cupful of sugar. Nutmeg to taste. Place the sugar and milk together and sift into them sufflcient nutmeg to flavor. SVl^EDISH PUDDING. This pudding is to be served hot. For five persons allow Two cupfuls of flour One-half cupful of butter. One-half cupful of sugar. One-half tea-spoonful of salt. Four eggs. Rub the butter and sugar to a cream, and add the yolks of the eggs, well beaten, then the salt and flour and lastly the beaten whites. Butter five tea-cups, and pour the batter into them, filling the cups but half full. Place the cups in a steamer over a kettle of boiling water, and 448 THE FA TTERN COOK-BOOK. Steam them thirty minutes, by which time the batter will fill the cups. Turn the puddings out upon a hot platter, and pour around them a clear BRANDY SAUCE. Two table-spoonfuls of butter. Four table-spoonfuls of brandy. Four table-spoonfuls of boiling water. One egg (white). One-half cupful of powdered sugar. Beat the butter to a cream, gradually add the sugar, and beat until white and light ; then add the white, beaten to a stiff froth, and stir well. When ready to serve, add the brandy and the water, stand the bowl con- taining the sauce in a basin of boiling water on the fire, and stir until the sauce is light and foamy. It is then ready to use. TIPSY PUDDING. This may be made of any dry cake, sponge-cake being preferred. The following recipe is calculated for six persons. Saturate six slices of sponge cake with sherry, taking care the cake is not soaked enough to fall to pieces. Place the cake in the serving dish, and pour over it the following SOFT CUSTARD. One pint of milk. Three eggs (yolks). One-half teaspoon ful of salt. Two table-spoonfuls of sugar. Beat the yolks well, and add to them half a cupful of PUDDINGS. ^g the milk ; place the rest of the milk in a double-boiler on the fire, and when scalding hot, stir in the yolks, cook one minute, and add the salt and sugar. The custard is then ready to use. If the pudding is placed in a glass dish, decorate the top with the whites of the eggs prepared as follows : Beat the whites stiff. Have ready a pint of boiling milk, put in a spoonful of the egg, cook it one minute, turn it on the other side, and cook one minute longer ; then take it up, drain on a dish, and when quite free of milk, lay it on top of the custard. This is called " poaching the white." Repeat the process until all the egg has been prepared, and place a dot of jelly on top of each piece of egg before sending the pudding to table. If the pudding is served in a platter, beat the whites stiff, add two table-spoonfuls of sugar and one tea-spoon- ful of vanilla, sprinkle the egg on top of the pudding, and brown in the oven. RICE CARAMEL PUDDING. One cupful of rice. One-half cupful of sugar. Two eggs. Two and a half pints of milk. One tea-spoonful of salt. One stick of cinnamon. Wash the rice, and soak it for three hours in plenty of water. Drain off the water at the end of the time, place the rice and cinnamon in a double boiler with all but half a cupful of the milk, and cook for two hours. Place the sugar in a small frying-pan, and stir until it turns brown and becomes a liquid. Instantly pour the sugar into a -9 450 THE PA TTEKN COOK-BOOK. three-piiiL mould that has been well warmed on the back of the range, and turn the mould around so that the sugar will coat all parts of it. As the sugar hardens quickly, the work must be expeditiously done or the sugar will not spread. Beat the eggs well, add the half-cupful of milk reserved, and stir tnis into the boiling rice, adding also the salt. Let the whole cook only about a minute after boiling up, and then turn the pudding into the sugar- lined mould. Cover the mould, place it in a pan of boil- ing water, and bake half an hour. When done, remove it from the oven, and after it has stood ten minutes, turn it out upon a flat dish. Serve with the custard sauce. The pudding is served hot and the sauce cold. SPONGE BATTER PUDDING. One quart of milk. Three eggs. Three table-spoonfuls of butter. One-half cupful of flour. One-quarter cupful of sugar. One-half tea-spoonful of salt. Place half the milk on the fire in a double-boiler, and stir the other half of the milk into the flour, making a paste. When the milk in the boiler is scalding, turn into it ihe'paste and stir until the whole is smooth. Cook for four minutes, remove from the fire, and add the butter, sugar, salt and the beaten yolks ; then let the mixture cool slightly, and add the beaten whites. Butter a pud- ding dish and pour the batter into it, the dish being so large that the batter will but half fill it. Set the dish in a large pan, pour into the pan enough hot water to come half way up the sides of the dish, and bake the pudding PUDDINGS. 45 1 half an hour in a quick oven. Serve without delay with a cream sauce, which is also sent to table hot. CREAM SAUCE. One cupful of sugar. One-half cupful of boiling water. One cupful of cream. One tea-spoonful of vanilla. Place the sugar and water in a porcelain-lined saucepan, and boil rapidly for fifteen minutes. Beat the cream well with a whisk or a fork, and add it gradually to the syrup. Remove the sauce from the fire and add the vanilla. PUFFS, WITH ORANGE SAUCE. These are served hot and make a delicious dessert. One-half cupful of butter. One cupful of milk. Two cupfuls of flour. Two tea-spoonfuls of baking-powder. One cupful of granulated sugar. One cupful of powdered sugar. Three eggs. Two oranges (rind and juice). Grate the rind from the oranges, squeeze the juice upon the rind and set it away until needed to finish the sauce. Beat the butter to a cream, gradually add the granulated sugar, and when the cream is well beaten, add the unbeaten yolks of the eggs. Beat well again, add the milk, and then stir in the flour, with v/hich the pow- der has been mixed. Bake for twenty minutes in well buttered muffin pans. While the puffs are baking, make the sauce. Beat the whites of the eggs stiff, and gradu- 452 THE PATTERN COOK-BOOK. ally add the powdered sugar and then the orange juice and rind ; the sauce is then ready to use. Turn the puffs out upon a fiat dish, pour the sauce around them, and serve at once. A lemon may be substituted for the oranges if preferred. CREAM PUFFS. The following allowance will make nine large puffs. One cupful of sifted flour. One cupful of water. One-half cupful of butter. One-half tea-spoonful of salt. Three eggs. Two table-spoonfuls of sugar. Put the butter, sugar, salt and water on the fire in a rather large sauce pan, and when the water begins to boil, add the flour dry, sifting it in by degrees with the left hand, while constantly stirring with the right hand. Stir vigorously until the mixture is perfectly smooth, about three minutes generally sufficing. Remove the pan from the fire, turn the batter into a bowl, and set it away to cool. When cool, put in the eggs unbeaten, adding but one at a time, and beating vigorously after each addi- tion. When the eggs are all in, beat the batter very thoroughly until it is smooth and soft, at least fifteen min- utes being necessary for this purpose. Lightly butter a baking-pan, and drop the mixture into it from a table- spoon, using a spoonful for each puif, and placing them about an inch apart. Bake thirty minutes in a quick oven. These puffs are to be served cold. After taking them from the oven, let them cool, split them open and put in PUDDINGS. 453 THE CREAM. One-half pint of milk. One egg (yolk only). One and one-half table-spoonfuls of sugar. One even table-spoonful of corn-starch. One-half tea-spoonful of salt. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter. Place the yolk of the egg in a tea-cup, beat it light with a fork, and add two table-spoonfuls of the cold milk. Place the corn-starch in another cup, add to it the same quantity of milk, and when the starch is well dissolved, add the ^gg mixture. Place the rest of the milk on the fire in a small double-boiler, or in a sauce pan set in another containing hot water ; and when it boils, stir in the mixture of ^gg and corn-starch. Let the whole boil three minutes, add the salt, sugar and butter, remove from the fire, and when cool, add the flavoring. Pour a small spoonful of the cream into the hollow in each puff, replace the top taken ofi" to admit the cream, and serve. These puffs may be eaten hot vvithout the cream and with a strawberry sauce. SILVER PUDDING. Five eggs, * One quart of milk. Oncrhalf cupful of sugar. One-half table-spoonful of butter. One tea-spoonful of vanilla. One-quarter tea-spoonful of salt. Butter a quart pudding-mould. Separate the whites of the eggs from the yolks, being very careful not to leave a particle of yolk with the whites. Put one-third of the 454 ^^^ ^^ TTERN COOK-BOOK. sugar and half a table-spoonful of the milk with the whites, and beat the mixture with a spoon until it breaks readily when poured from the spoon ; then add a pint of the milk, half the extract and half the salt, and when all is well blended, pour the mixture through a fine strainer into the mould. Set the mould in a pan, and pour enough hot water about it to reach almost to its lop. Place the whole in a moderate oven for three-quarters of an hour, being careful that the water in the pan does not boil. When the custard is properly cooked, the blade of a knife inserted in it will come forth clear and free from any milky appearance. As soon as the custard is done, set the mould where it will become very cold. While the custard is cooking, place the beaten yolks of the eggs in two table-spoonfuls of the remaining pint of milk, set the rest of the milk on the fire in a double-boiler, and when it is scalding hot, add the ^gg, and cook two minutes ; then remove the custard from the fire, add the rest of the salt and sugar, and set it away to become thoroughly cold, after which the vanilla should be put in. At serv- ing time turn the baked custard into a flat glass dish, and pour the soft custard around it. This pudding makes a good dessert for Sunday dinner, as it is all the better for being made the day before it is served. STRAWBERRY PUDDING. One cupful of flour. Two cupfuls of sugar. Four eggs. ' One tea-spoonful of baking-powder. One lemon (juice). One quart of strawberries. One half pint of cream. PUDDINGS. 455 Beat together a cupful of the sugar, the lemon juice and the yolks of the eggs ; also beat the whites to a stiff froth, and add them to the yolks and sugar ; then mix the powder and flour thoroughly and stir them in gradually. Butter a deep, round pan, pour in the mixture, and bake forty minutes in a moderate oven. While this cake is baking, pick over and crush the berries, add to them the rest of the sugar, and set away in a cool place. Whip the cream light with a whip-churn or a Dover egg- beater, and set it away to cool also. When the cake is baked and has become cool, place it in a large pudding- dish, pour the strawberries over it, heap the w^hipped cream upon the fruit, and serve. More cream may, if desired, be used than is called for in this recipe. To make this pudding properly, the berries should be very juicy when emptied upon the cake. Stale sponge cake may be utilized in this way. Raspberries may be used in place of strawberries, and will require less sugar. RICE BALLS, WLFH CUSTARD. One cupful of rice. Two and a-half cupfuls of milk. One tea-spoonful of salt. Jelly for decorating. Wash the rice well, and soak it for an hour in enough water to cover it. Pour off the water, add the milk, and cook for an hour in a double boiler ; then put in the salt, and cook half an hour longer. Dip small custard cups into cold water, fill them with the cooked rice, and set them where they will become cold. At serving time turn the mounds of rice out upon a flat dish, and after putting a bit of bright jelly upon each, pour about them a 456 THE PATTERN COOK-BOOK. soft custard, which will have been made by the following recipe : SOFT CUSTARD. One quart of milk. Four eggs (yolks). One-half cupful of sugar. One table-spoonful of corn-starch. One tea-spoonful of vanilla. One-quarter tea-spoonful of salt. Beat the yolks light, and add to them two table-spoon- fuls of the cold milk. Thoroughly mix two table-spoon- fuls of the milk with the corn-starch, and add the eggs. Place the rest of the milk on the fire in a double boiler, and when it is hot, stir in the mixture of &^g and corn- starch. Cook the whole for five minutes, stirring well ; then remove the custard from the fire, add the salt, and when cold, flavor with vanilla. This is a cheap custard, and it is not, of course, as good as if made wholly of eggs, in which case the yolks of six eggs should be used and the corn-starch omitted. The rice may be served hot and the custard cold, if desired. HOW TO BOIL PUDDINGS. Puddings may be boiled in a bowl, a mould or a cloth. The mould should have a closely fitting top and be well buttered, top and all, before the batter is poured in. Pudding moulds are usually made with hasps or other fastenings, but if these are lacking, tie the cover down securely. A tin pail may be used in an emergency ; but in such a case the top of the pudding should first be covered with a cloth that has been wrung from hot water and well dredged with flour, and the cover of the pail PUDDINGS. 457 should then be put on securely. If a bowl is used, butter it well, and tie a flannel cloth tightly over the top. The cloth should be wrung out of hot water, so the flour will adhere to it thickly. But whatever utensil is used in which to boil a pudding, it should only be two-thirds full when the pudding is first put in ; this is to allow for the increase in size caused by the boiling. A pudding bag should be made with felled seams at the sides and bot- tom, the better to exclude the water. When about to use it, wring the bag out of hot water, turn it inside out, and dust it very thickly with flour on both sides. Turn it back again, put in the pudding, and tie the top of the bag securely. The water in the kettle must be boiling when the pudding is put into it and should not cease boiling for one instant until the pudding is done. The bag, mould or bowl should be turned several times under the water to prevent it sticking to the kettle. The bag should be entirely covered with water, but if a mould is used, the water need not reach quite to its top. When the proper time of boiling is finished, remove the mould or bag from the water, plunge it instantly into cold water, and then turn it out without losing a second. This prevents sticking, and causes the mould to make a clearer impression upon the pudding. Boiled puddings must always be served immediately, or they will soon grow heavy. Many of the puddings that are baked can be more successfully boiled, but twice as much time is required for boiling as for baking. BOILED INDIAN PUDDING. One pint of molasses. One pint of milk. 458 THE PATTERN COOK-BOOK. One pound of suet. Four eggs. One "tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. One tea-spoonful of salt. Indian meal. Warm the milk, and add the molasses, stirring well together ; then beat the eggs vigorously, and stir them thoroughly into the liquid. Chop the suet fine, and add it and the rest of the ingredients together^ with suffi- cient meal to make a rather thick baiter; boil for three hours, and serve with wine sauce. CHRISTMAS PLUM PUDDING. One pint of seeded raisins. One-half pint of currants. One-quarter pint of citron, cut small. One pint of apples (peeled and chopped). One pint of flour. One-half a nutmeg (grated). One-half pint of sugar. One pint of chopped suet. One pint of sweet milk. • One and a-quarter pint of bread-crumbs. Four eggs. One tea-spoonful of salt. Place the dry ingredients together ; then add the eggs, well beaten, and the rest of the recipe. When mixed, the batter should be quite thick ; if not satisfactory in this respect, add more flour. Boil for four hours, ajid serve with brandy or wine sauce. SIMPLE CURRANT PUDDING. One pint of milk. One-half pint of currants (dried). 459 PUDDINGS. Three table-spoonfuls of flour. One-quarter cupful of butter. Four eggs (yolks). Mix the flour with a little of the milk until perfectly smooth, add the rest of the milk, and if the paste seems at all lumpy, strain it through a. sieve; then place the liquid on the fire in a double boiler, and let it simmer until rather thick, stirring often. Add the butter, remove from the tire, and when cooled, stir in the beaten yolks of the eggs and the dried currants. Put the pudding in a bag, and boil two hours. Serve with wine sauce. WEBSTER PUDDING. One-half cupful of molasses. One-half cupful of sweet milk. One-quarter cupful of melted butter. One-quarter cupful of wine or brandy. One half pound of raisins or currants. One-half tea-spoonful of soda. One-half tea-spoonful of cinnamon. One-half tea-spoonful of cloves. One-quarter tea-spoonful of nutmeg. One-quarter tea-spoonful of salt. Flour to thicken. Warm the milk, dissolve the soda in it, and add the molasses. Mix the dry ingredients together, add them to the milk and molasses, and thicken with flour until a rather stiff batter is formed. If wine is not convenient or desirable, the juice of two lemons may be used. Pour the pudding into a well floured bag, boil three hours, and serve wdth the following 460 THE PA TTERN COOK-BOOK. WINE SAUCE. One cupful of sugar. One-half cupful of blotter. One egg. One-half pint of boiling water. One-eighth pint of wine or lemon-juice. Rub the butter and sugar to a cream, add the egg, well beaten, and stir in, a spoonful at a tune, the boiling water. Set the bowl containing the sauce in a sauce-panful of boiling water, and let it stand on the fire for five minutes; then remove, add the wine and a dusting of nutmeg or cinnamon, and serve. BOILED BREAD PUDDING. Two cupfuls of bread-crumbs. • One cupful of molasses. One cupful of raisins. One cupful of milk. Two e^gs, • W Butter or suet the size of an egg. One tea-spoonful of soda. One tea-spoonful of cinnamon. One tea-spoonful of cloves. One tea-spoonful of allspice. One-half tea-spoonful of nutmeg. One-half tea-spoonful of salt. Soak the bread-crumbs in the milk for fifteen minutes ; then mash them fine, add the molasses, warmed, and the soda, dissolved in a table-spoonful of cold water. Next put in the spice, salt, seeded raisins, butter (if suet is used, chop it very fine before adding it), and lastly the beaten eggs. Boil in a bag or a mould for two hours, and serve with hard sauce. FROZEN DISHES. "A dainty dish to set before a king." ' Mother Goose. During the summer months desserts should be as hght and coolhig as possible, and nothing is more whole- some and thoroughly satisfactory for the purpose than the many frozen dainties, such as ice-creams, ices, frozen fruits, etc. After the housewife has accustomed herself to the preparation of ice-creams and ices, the work will seem quite as simple as that involved in the productions of any other dessert ; besides, the cost is not so great as is generally supposed, and the packing and freezing are by no means the intricate processes many cooks think them. The simplest kind of ice-cream is made of cream, sugar and flavoring. Almost any kind of fruit may be made very sweet and frozen with water, or the juice of tlie fruit may be combined with water and sugar and then frozen. The more acid the fruit, the smaller the quantity of it required, as will be observed by a comparison of lemon and orange sherbet, the juice of ten oranges being used to produce the same quantity of sherbet that five lemons will make. 461 462 THE PA TTERN COOK-BOOK. TO FREEZE ICE-CREAMS, ICES, ETC. Break the ice into pieces the size of a quart bowl, place these in a canvas bag, and pound the ice with a wooden mallet until it is reduced to pieces the size of a bird's egg — that is, until it is practically crushed. After adjusting the can containing the liquid in the freezer, pack around the can a layer of ice five inches deep; sprinkle this layer freely with rock salt, and continue to arrange alternate layers of ice and salt until the freezer is full, pounding the packing with a stick of wood after each addition of salt, and turning the crank of the freezer a few times to settle the ice. Do not draw off the water that forms in the tub, as it makes a perfectly cold envel- ope for the can. To pack a gallon freezer will require ten quarts of ice and three pints of rock salt. By using more salt, the work may be more quickly done, but the cream will not be so smooth. Turn the crank slowly at first, increasing its speed as the cream hardens. When finished, carefully wipe the bits of ice and salt from the cover of the can, and remove the cover without taking out the can. Remove the beater, scrape the cream from it, and work a large spoon up and down in the can until the space formed by withdrawing the beater is filled and the cream is light. Replace the cover, putting a cork in the hole in which the trunk of the beater worked ; and set the freezer aside for awhile in a cold place, covering the can with ice and throwing a piece of carpet or a blanket over the whole. At serving time take the can from the tub and place it for a few seconds in a pan of tepid water ; the cream may then be easily slipped out upon a dish, or it may be taken out in smooth, FROZEN DISHES. 463 egg-shaped portions by means of a large cooking-spoon that has been dipped for an instant in hot water. If the cream is to be moulded, it should be removed from the freezer when the beater is taken out. After being placed in the mould, it should be worked up and down with a spoon, so that every part of the mould shall be filled. Lay a sheet of white paper upon the cream before putting on the cover, and bury the mould in fresh ice and salt. If the mould is to stand in the ice and salt for many hours, cut a strip of paper or cloth to fit around the cover where it joins the mould, spread this with soft butter or tallow, and fasten it w^here the cover and mould join ; this strip will keep out the salt water, and it should be removed and the mould carefully wiped before the cover is taken off. There are many good freezers, the best of which, per- haps, is the variety that works with a crank and has a double, revolving dasher making a triple motion. If there is no freezer at hand, an impromptu one may be made by using a tin-pail for the can and a bucket or cask for the tub; stir the cream occasionally with a wooden spoon or flat stick, replacing the lid of the pail after each stirring, and giving the pail a rotary motion in the ice. PHILADELPHIA ICE-CREAM. Genuine Philadelphia ice-cream is made simply of cream, flavoring and sugar, neither arrowroot, gelatine nor eggs being used in its composition. The cream is first scalded and the sugar dissolved in it while it is hot. When raw cream is frozen the flavoring is not so pro- nounced, and the cream has a frozen, snowy taste and is 464 THE PATTERN COOK-BOOK. not perfectly smooth and velvety. The cream may be either rich or thin, but milk of poor quality will not answer. If the cream is exceedingly rich, it may be difficult to freeze, and may contain grains of butter. VANILLA ICE-CREAM. To make enough for six persons, allow One quart of cream. One-half pint of sugar. Two table-spoonfuls of vanilla. Put the sugar and one-half the cream in a double boiler, and boil for ten minutes, stirring constantly. Re- move the liquid from the lire, and set it away to cool. When cold, add the remaining cream and the vanilla, stir well, and freeze. The ice-cream should stand at least two hours after freezing before it is served. LEMON ICE-CREAM. The following will serve six persons : One quart of cream. Two-thirds of a pint of sugar. Three lemons (rind of all and juice of two). One orange (juice). Mix the juice of the orange and the juice and rind of the lemons with the sugar, and set the mixture in a cold place for an hour. Scald the cream in a double boiler, and set it aside to cool. When the cream is cold, partly freeze it, then add the mixture of juice and sugar (the sugar should by this time be quite dissolved), and finish the freezing by turning the crank rapidly for five minutes. CORNS AND BUNIONS. - 465 nor will a shoe made with a Spanish arch conform itself to a foot that is naturally low or flat through the instep. It would therefore be folly to assert that every one should wear the common sense shoe ; for more than one woman whose foot is not adapted to the style has tried the experiment only to go about in misery instead of com- fort. A common sense shoe, like all others must fit tightly through the instep and be neither too loose nor too tight in this or any other part of it. The most scien- tific Crispin of the metropolis, whose work cannot be imitated or excelled says : " If a foot is not tightly held at the instep by its shoe, the result will be too much friction over the toes, and then corns and tenderness and temper dance attendance on the badly fitted boot." Of course, this " artist " allows the toes of his customers as much room as he denies their insteps ; and it would seem there- fore that the true principle of a comfortable, well fitting shoe is to have it long enough and wide enough, but as tight as possible from vamp to ankle ; and the theory holds good regarding the foot gear of the' sterner sex as well as that of the gentler. The frown of corns is as apparent on a manly brow as the tight-shoe wrinkle is above the dainty feminine nose, and both may be avoided with no sacrifice of fancied pedal beauty. CORNS AND BUNIONS. That the first named affliction is constitutional in many cases is an opinion strengthened by the remark of a noted chiropodist who said : *' Some people would have corns if they were to go barefooted all their lives." Pos- sibly the statement may be a little extreme ; but there are individuals who, when they were little children, wearing 30 466 BEAUTY. easy shoes with " spring heels," cried with the pain resulting from corns that came no one knew how. They simply appeared and no change of shoe or method of treatment would remove the trouble. The writer has in mind a boy of three or four and a girl of ten years, both of whom from their infancy almost, have suffered greatly from this trouble, though their shoes could in no apparent way have caused it. The diversity of opinion as to the cause of corns is wide, and in view of the many contradictory examples offered to prove that each presents the true foundation for this trouble, the wiser course for the writer to pursue will be to suggest possibilities both in the way of cause and cure. He who claims that corns come from shoes which are too loose has some grounds for his argument since the friction of a shoe that is too large may cause the trouble. Certain it is he will have more advocates of his theory among womankind than the man who affirms that corns result from shoes that are too tight, and in a way he is entitled to the majority; for if a shoe is very tight there is no chance for friction, and the latter is generally conceded to be the chief foundation for corns. Besides, who ever knew a woman who wore her shoes too tight ! And, when Crispins disagree and each brings forward the proof of his theory, who shall decide the cause ? Let him who can ; and in the mean time let the sufferers look about them for a good Samaritan who shall bring them relief. In the advice as to the proper shape of a shoe is included our theory of the prevention and possible cure of corns. The tight shoe, which really does pro- mote soft corns, and the very loose one which creates the friction likely to produce the hard variety, are both depre- PROFESSIONAL REMEDIES. 467 cated ; and the shape that fits the foot after the manner described as best, is advised as lessening the tendency to corns and increasing the probabilities of curing them. In addition to the advice a few remedies of more or less merit and reliability are offered. If the sufferers from corns reside where they can secure the services of a reliable chiropodist, we recom- mend them to seek him at once, for two reasons : First, if he is at all skillful he will immediately relieve the diffi- culty, temporarily, and the patient may go forth with a firm and comfortable step instead of the halting, careful one with which she arrived. Besides, she will have gained an insight into the methods employed which will enable her to '* treat '^ her corns herself and thus secure partial immunity from their tortures even though she be remotely situated. The procedure is painless and is what may be called bloodless surgery. A liquid is brushed over the corn which deadens it for the time being, and then with sharp instruments of shapes adapted to the requirements of the difficulty, each corn is skillfully pared and softened ; then it is " dressed " with a shield cut from chamois, buckskin or felt, and fastened on with strips of adhesive plaster, after which a medicated un- guent is applied. The shield is shaped to the space it is to overlay and has a hole at the center so that the corn itself will not be covered ; and its main object is to keep the pressure of the shoe from the corn, thus giving the latter an opportunity of healing. When the unguent has been applied then a piece of adhesive plaster is placed over the hole in the shield to prevent the unguent from rubbing off. The relief afforded by this " treatment " is really very great, though of course when the shields and 468 BE A UTY. plasters are removed, and the shoe has once more irri- tated the toes, the corns will become troublesome again. But regularly treated in this way they frequently disap- pear altogether. There are also corn and bunion plasters which may be obtained at drug stores, fashioned after the manner of the shields described but made of felt, which may be used in the same manner as the shields. Prop- erly applied they remove pressure from corns and render their pangs less frequent and more endurable ; but some judgment in trimming and shaping them for the places they are to occupy will be necessar}^, otherwise they may increase the tortures going on within the shoe. It is said that any hard corn may be cured by the fol- lowing method : With a knife that is not too sharp, pare the corn as thin as possible, beijig careful not to cause it to bleed. Then touch it lightly with a nitrate of silver in stick. This, in two or three days' time, will form a callous crust over the surface, which remove with the knife and again apply the silver nitrate. Follow this pro- cedure for a fortnight, protecting the corn from pressure, and a cure will most likely result. A strong tincture of iodine brushed on corns will some- times cure them, and another remedy is to rub them twice daily with pumice-stone. Acetic acid is another remedy which must be applied very carefully, so that none of the flesh surrounding the corn will be moistened by it. Rub it on the corn with a tooth-pick or a sharpened match. In cutting corns the operator should be careful to fol- low the conformation of each. That is, as a corn is thickest at the center, it should not be pared straight across, but deeper at the center, or in a sort of concave or funnel shape. After simply paring a corn, its irritated SOFT CORNS. 469 or inflamed condition may be sootiied by soaking the foot in warm water in which there is a little tincture of arnica, bi-carbonate of soda, or a few drops of carbolic acid ; or, the pared surface may be anointed v/ith carbolic salve, and the toe wrapped in tissue paper — a method which is often productive of great relief. There are numerous caustic and acid preparations sold for the removal of corns, but they as often irritate the trouble as relieve it, and rarely effect a cure. The latter is difficult to obtain, since corns are excrescences of the fungus tribe, whose roots are rarely reached or destroyed. A plaster said to relieve hard corns that are very pain- ful, is made as follows : Resin plaster, . . . . i ounce. Muriate of ammonia, .... 2 drachms. Powdered opium, i drachm. Melt the resin, and stir in the other ingredients. Spread on a piece of kid or chamois and apply. Soft corns, or " sweat " corns as they are frequently called, are more generally seen on a warm, moist foot than on a cool, dr}^ one, and are usually located on the inside of a toe — that is, " between the toes." To cure or relieve them, the cause must first be removed, as far as possible. Bathe the feet in drying, cooling lotions, and liberally sprinkle between the toes any fine, plain or car- bolated powder. Any of the washes suggested for ex- cessive perspiration or a moist skin will answer the purpose. A good wash is made of a. pint of water, to which are added a table-spoonful of salt, a pinch of alum, and a few drops of arnica ; and a powder that is excellent consists of Fuller's earth, in which is mixed a little tannin 4;0 BEAUTY. and a small portion of bismuth. As soon as the little irritation or blister, which is the first symptom of a com- ing soft corn, appears, paint the spot with tincture of iodine, and put a tiny bit of cotton wool or lint over it or between the toes, changing it often. Glycerine and car- bolic acid — half as much acid as glycerine — may be very carefully painted on hard corns ; and a much weaker solution used for soft ones, with soothing and healing re- sults. A piece of lint dipped in powder, and placed between the toes, will often relieve soft corns ; and it is also an excellent plan to wind the tips of the toes, between which there are corns, with soft, woolen yarn, to keep them apart, and thus avoid pressure ; or keep them separated by bits of felt or chamois fastened on above the corns with adhesive plaster. The plan of relieving pressure is the method followed by chiropodists, who first pare soft corns, the same as the other variety, and then dress them with the shields and unguents. In this way the cause is partly removed, and the inflammation and tenderness overcome. Anything which will slightly separate the toes, and thus prevent pressure, will relieve soft corns. A bunion is a species of enlarged corn, though it ap- pears over the bony prominences of the foot — generally on the large toe joint. It is occasioned by excessive pressure, which may result from a double cause — a shoe that is too tight and too short, and a distortion of the great toe, which has resulted from previously wearing a shoe having the defects mentioned. The pressure of the shoe is increased by that arising from the distortion, and together they produce that most painful trouble — a bun- ion. If greatly inflamed or very tender, apply hot poul- A CURE FOR BUNIONS. 47 1 tices, or paint the joint with iodine ; or apply an ointment made of Iodine, 12 grains. Spermaceti ointment, .... J ounce. When the inflammation is reduced, or if none exists, try the " sandal cure," recommended by an English authority, who describes it as follows : " Procure a firm sole of cork, and make little notches at the inside and top. Place the foot on this with a small pad of wool between the large and next toe, and strap the foot to this sole firmly, pass- ing the ribbon over the pad, and so that it is held in posi- tion by the notches. Cover the joint with plaster, well and lightly strapped on, and remove only as required. Increase the size of the pad daily, until the large toe is nearly straight, and by wearing this at night and part of the day the most obstinate joint may be put into place. One of the square-toed felt house slippers will quite con- ceal this arrangement. Have your boots made to meas- ure by a good bootmaker, who will give you a well-shaped toe, but one side of the boot straight to prevent the large toe being turned in. He will also allow you a little room for the joint, and thus prevent its being noticeable. If you wear short or pointed shoes, which are not made to your feet, you will certainly make the outgrowing joint more perceptible ; and, in buying boots, be careful that the vamp seam crosses the foot well back of the large toe joint. A shoe that is very large, will cause a bunion as soon as a tight one if its shape is not adapted to the foot. Bunion plasters may be applied to a bunion to protect it from pressure and friction, and will afford great relief. 472 BEAUTY. INGROWING NAILS. When this affliction is genuine in its nature, it may prove troublesome to cure, as well as painful. Trim the nails lightly at the ailing corner, but fully at the opposite corner ; but if both corners are afflicted, clip them lightly, and then scrape the center of the nail very thin from tip to root. If adopted in time this method seldom fails to effect a cure ; but if it does not, the ailing nail should be treated by an able chiropodist. The English authority just quoted, says of ingrowing nails : " The so-called 'ingrowing ' toe-nail is usually nothing of the kind, and is due to a too tight or pointed boot, which presses the flesh over the nail, and makes the latter appear as if growing into the flesh, which seems hard and horny. " To cure this, first remove the pressure, and put lint between the toes. Bathe the affected toe in fresh lemon- juice, or rub a slice of cut lemon over it frequently, to detach the flesh from the nail, and if this flesh is very hard, endeavor to pare a little away without touch- ing the sensitive parts. After bathing and paring, take three strips of common sticking plaster and fix round the top of the toe, carefully pulling back the flesh from the nail, and keeping it back with the plaster. " This treatment persevered with for ten days or a fort- night will gradually release the nail, which should not be cut or touched in any way, save with the lotion and plaster. Where the toes betray a tendency to press one against the other and take strange shapes, you may at CHILBLAINS. 473 once check this by wearing a strip of plaster round each toe for a short time." An American authority adds that if the toes of children show a tendency to overlap, they should be massaged in their natural directions each day, in order to correct the perverted growth, and prevent nail troubles. CHILBLAINS. These unpleasant reminders of contact with the cold are most usually located upon the feet, although occasion- ally the hands are similarly afflicted. Those who suffer from chilblains realize to the fullest extent the burning, stinging sensation that is kept up for months whenever the frosted members become warm or heated ; and on the domestic list of remedies are found kerosene oil, the water in which potatoes have been boiled, strong brine, bran water and muriate of ammonia, and oil of turpen- tine ; and occasionally each performs a wonderful cure. A lotion said, however, to be far more efficacious than any of those just named, is made of White Castile soap, . . . . i drachm. A mild solution of ammonia, . . 2 drachms. Tincture of cantharides, ... 2 ounces. The parts must be kept moist with this lotion until a cure is effected. A less troublesome remedy, and one very highly recom- mended, is to paint the frosted portions night and morn- ing with equal parts of tincture of iodine and a solution of ammonia. Whether the skin is broken or not, frequent plungings in hot water will relieve chilblains ; or, they may be 474 ^-^^ ^'^^' rubbed with iodine ointment, or painted with the follow- ing solution : Nitrate of silver 30 grains. Water, i ounce. A good liniment to apply when the trouble first appears, is made of Tincture of cantharides, . . . . i part. Soap liniment, i part. Spirits of camphor, ..... i part. Camphorated oil is a good remedy to rub on the frosted extremities of young children, or upon very tender chil- blains. A lotion for ordinary use in cases of chilblains, is made of Spirits of turpentine, .... 3 drachms. Camphorated oil, 9 drachms. Or, a stronger lotion may be made of the same ingredi- ents, by using four drachms of the former and eight of the latter. An English remedy consists of Spirits of rosemary, 5 parts. Spirits of turpentine, i part. Another to use every two hours, immediately upon /^he appearance of the first indications, is composed of One egg (well beaten). Vinegar, \ pint. Turpentine, i ounce. Spirits of wine, \ ounce. Spirits of camphor, i ounce. PEDAL HYGIENICS. 475 Mix thoroughly and keep closely bottled. Undoubtedly the best cure for chilblains is prevention ; and a proper protection of the extremities by woolen or silk clothing — especially woolen — together with plenty of exercise to keep the blood in circulation, will obviate the necessity of calling into use any of the remedies we have suggested. PEDAL HYGIENICS. To the abuse of the feet by the manner in which they are shod must be added that of neglect. Cramped all day and part of the night in tight shoes and closely fitting hose, the feet are deprived of the benefits of ventilation and are also compelled to absorb much of their own excretion. This condition gives rise to many troubles both disagreeable and painful ; and it is there- fore emphatically urged that as far as possible the same care be bestowed upon the feet that is given to other portions of the person. The feet should be washed night and morning as regu- larly as the hands ; and by these ablutions is not meant the weekly soaking in hot water which so many deem the only attention necessary to keep their feet clean. At least twice a week on retiring, the feet should be soaked in hot water for ten or fifteen minutes and then thor- oughly scrubbed with soap and a coarse wash rag or a stiff flesh brush, and the nails cleaned and brushed. Rough or calloused spots should be smoothed with a piece of toilet pumice-stone ; and once weekly the nails should be cut, straight across each toe and not allowed to project beyond its tip, being careful not to cut them down at the sides too close to the quick. If there are thickened accumulations along the sides of the soles use 4/6 BEAUTY, a piece of metal or anything with a thin but dull edge, to scrajDe away this deadened skin. If the feet are naturally dr}^, thoroughly rub into the soles some fine cream or oil and even sleep in stockings in order that the oil may be fully absorbed. But if the feet are usually moist, after washing them as described, rinse them in water in which there is a little alum, or vinegar, or ammonia or any astringent that is convenient, and then dust them with either of the powders previously mentioned in this chapter, especially between the toes. With a semi- weekly foot-bath of this kind, the other daily baths need be only of the kind given the hands, in tepid or cool water, with a little soap always applied to the soles. If feet become disagreeably noticeable from perspiration or other unfortunate causes, bathe them in hot water and ammonia and then douche them with cold water. Or, put twenty or thirty drops of carbolic acid in their bath- ing and rinsing waters and use carbolic soap ; also use carbolated talc or powder after drying them. This powder may also be sprinkled in the shoes before putting them on, with good results. The offensive odor arising from the feet of some indi- viduals is not the result of uncleanliness but comes from an actual disease which manifests its presence in this way only. In such unfortunate cases, anoint the soles of the feet for a few days with belladonna ointment, using it with caution and changing the boots and stockings which should be woolen, daily. Another plan is to wear shoes sufficiently large to per- mit the use of thin insoles of felt. Of these insoles there should be several pairs and they should be steeped several times during the week in a solution composed of REMEDIES FOR PERSPIRING FEET. All twenty grains of permanganate of potash to an ounce of water, and then dried and inserted. Wash the feet morning and evening in cool water containing half an ounce of alum, and when they are thoroughly dry, anoint them with the following mixture : Oxide of zinc ointment, . . . . i ounce. Crystallized carbolic acid, .... 5 grains. When the stockings are washed, wring them out of a solution of Salicylic acid, \ ounce. Water, ....... i| pints. Half an ounce of borax added to a pint and a-half of water also makes a good rinsing solution. Sometimes internal treatment is necessary in overcoming the trouble. Boracic acid in the form of a powder may be dusted on the feet with quite satisfactory results in removing a dis- agreeable odor. If the feet perspire very freely bathe them every morning in salt and water to harden them, and always wear woolen stockings — thin merino in the summer and heavier ones in the winter, as cotton, silk or lisle thread hosiery will increase the difficulty. If the feet are tender bathe them daily in tepid water containing a little alum or tannin or a weak decoction of white oak bark or tincture of arnica and water ; and if much exercise is taken wear soft woolen or merino hosiery, which will prevent the formation of blisters or tender spots. It is also well to sprinkle the stockings on the inside along the sole with powdered starch or carbo- lated talc. Very sensitive or tender feet should never be 478 BE A UTY. bathed without being afterward rinsed in or rubbed with any of the astringent or hardening washes suggested in (•his chapter, or in the one including remedies for exces- sive perspiration. As in the latter trouble, woolen or merino hose are best adapted to tender feet since they are much softer than either cotton, silk or lisle thread. CHAPTER XXXIV. HOW TO REDUCE OR ACQUIRE FLESH. It has been proven that in some instances obesity is a disease which requires not only a special diet but medici- nal treatment. But more often it is the result of a con- stitutional tendency to embojipoiiit^ or of too great an indulgence in rich food and drinks, too much sleep and too little exercise. Where it is an actual disease a phy- sician should be consulted ; if it is constitutional and not inconveniencing, " let well enough alone ; " but if it interferes with the comfort of the individual independent of her health, let her follow the suggestions given those whose adipose tissue is the result of self-indulgence and a source of annoyance and mortification to them. It is said that Falstaff sighed in vain for his too, too solid flesh to melt, and many another mortal has done the same ; but as a rule the corpulent individual regards one means of causing his flesh to decrease — exercise — with a repugnance equal in strength to the protests he offers upon any attempt to limit the quantity of his food. With- out a proper amount of exercise and some restraint in the matter of diet, the sufferer from obesity need expect no diminution of his or her sufferings. Drastic drugs, labeled as anti-fats will simply reduce the flesh of an individual temporarily and so weaken the system and lower the vitality as to often render him or her an in- valid ; and not infrequently is this invalidism attended 479 48o BEA UTY. with fatal results. A home hygienic treatment of one's own case, if faithfully and patiently followed, should bring relief with no lessening of the strength \ and when it does not, then it may be inferred that the difficulty is constitutional or is a regularly developed disease and that the individual would increase in avoirdupois even though he fasted. Perhaps no better suggestions can be offered for the treatment of obesity than those contained in an article on the subject which recently appeared in one of the daily papers of the metropolis. Although it is descrip- tive of a system for reducing flesh, its principles are sound and include all of those generally applied in over- coming superabundant flesh. It says : *' A German physician of note has invented a system which reduces the flesh to any given weight, and that with a minimum of exercise and little or no change in the person's method of living. It is named after the inventor and is known as the Schweninger system. By it Bis- marck's weight was reduced nearly one hundred pounds and his life saved. The ex-Chancellor was so pleased with the treatment that he made the doctor a professor in the University of Berlin, despite great opposition from the faculty." The American practitioner of the system who was inter- viewed said : " It is a fact that the rapid accumulation of fat is as much a disease as any ailment to which the human sys- tem is subject. To explain : We have recently heard from Chicago of a young man who has lately been taking on flesh at an alarming rate, although he has not eaten a single thing. How do those who favor the starvation CUSTARDS, CREAMS, AND GELATINE JELLIES. "Custards for supper and an endless host of such lady-like lux- uries." Shelley. BOILED OR SOFT CUSTARD. One pint of milk. Three eggs (yolks). Three table-spoonfuls of sugar. One-quarter of a tea-spoonful of salt. One tea-spoonful of vanilla. A boiled custard is much smoother when made with only the yolks of the eggs. If a quart of custard is desired, five large eggs will be sufficient. Place all but half a cupful of the milk on the fire in a double boiler. Beat the yolks of the eggs thoroughly, and add to them the half cupful of milk reserved. When the milk on the fire boils, turn into it the egg mixture, add- ing a little at a time, and stirring constantly. A boiled custard requires careful watching to prevent it breaking. The cook may readily discover when the milk is thick by the manner in which the spoon goes through it. The moment the custard has thickened remove it from the fire. At no time does a custard require more than two minute's boiling after the ego^s are added, and sometimes 31 481 482 riJE PATTERN COOK-BOOK. it will thicken in one minute, especially if the eggs are particularly nice and fresh. On taking the custard from the fire add the salt and seasoning, and set it away to cool. Many cooks direct the mixing of the yolks with the sugar only and adding them to the boiling milk in this way; but the writer has never found this a success, as the yolks grain and the custard does not become smooth. When adding eggs to any boiling liquid, they should always be thinned with water or milk. FLOATING ISLAND. This is made with the ingredients mentioned in the preceding recipe. While the milk in the boiler is heat- ing, have ready the whites of the eggs stiffly, beaten, and place them by spoonfuls on the boiling milk, placing no more than can easily float. Cook two minutes, turn each spoonful of o^gg^ and cook the other side two minutes also ; then lift the eggs from the milk upon a skimmer, and place them in a wide, shallow dish. Put more spoonfuls of the raw ^gg in the milk, and repeat the same process until all the egg has been cooked. These pieces are the "islands." When all are cooked, send the milk through a strainer, measure it, add sufficient more to make one pint, and return it to the boiler to heat. When scalding, make a soft custard with the yolks of the eggs, as in the preceding recipe. Pour the custard under the eggs, place the whole in the ice-chest, and serve as cold as possible. MERINGUE CUSTARD. This is made the same as soft custard. When the cus- CUSTARDS, CREAMS, AND GELATINE JELLIES. 483 taid is made, set it aside in a rather small dish to cool, .Beat the whites of the eggs stiff, add to them two table- spoonfuls of powdered sugar, and stir well. Heap the <^gg on a plate about the size of the top of the dish in which the custard was placed, and stand it in the oven in a good heat to brown delicately. When brown loosen the meringue from the plate, and slide it off gently on top of the custard. Serve very cold with sponge-cake. SOFT CUSTARD WITH CORN-STARCH. One pint of milk. Two eggs (yolks). One-half cupful of sugar. One table-spoonful of corn-starch. One tea-spoonful of vanilla. One-quarter tea-spoonful of salt. Place two table-spoonfuls of the cold milk with the corn-starch, and stir well. Beat the yolks light, add the same quantity of milk to them, stir until smooth, and then place them with the dissolved corn-starch. Set the rest of the milk on the fire in a double boiler, and when it is scalding, stir in the mixture of egg and corn-starch. Cook three minutes, season, and set aside to cool. Cus- tard with corn-starch is not hard to make, as there is little or no danger of its breaking. BAKED CUSTARD. Four eggs. One quart of milk. One-half tea-spoonful of salt. Two-thirds cupful of sugar. One-quarter of a nutmeg, grated. 484 THE PA TTERN COOK-BOOK. Beat the eggs, both yolks and whites, well together, and add to them the milk, stirring it in by degrees ; then put in the salt. Stir the nutmeg into the sugar, and add this also, beating well. Let the whole stand ten minutes until the sugar is dissolved ; then pour the mixture into a small pudding-dish, and bake. Baked custard should never boil, but the heat should be moderate. When a knife-blade inserted in the custard will come from it clear and not milky, the custard has baked enough. This cus- tard may also be cooked in cups made for the purpose. Set the cups in a pan of boiling water, and place the pan in the oven, baking the custard in this way. When done, lift the cups from the water, and set them away to cool. When the nutmeg is mixed with the sugar, it will be found evenly distributed through the milk, and will not all float on top. CUSTARD SoufflL This makes a delicious dessert, but is rather an expen- sive one. It is served hot and admits of no delay after it is cooked. Two table-spoonfuls of butter. Two table-spoonfuls of flour. Two table-spoonfuls of sugar. One cupful of milk. Four eggs. Rub the butter into the flour. Place on the fire in a milk boiler or a small sauce-pan all but two table-spoon- fuls of the milk. Beat the yolks of the eggs light, and add to them the milk reserved. When the milk on the fire boils, add it by degrees to the flour and butter, stir- CUSTARDS, CREAMS, AND GELATINE JELLIES, 485 ring carefully. Replace the milk in the sauce-pan, cook it eight minutes; then add tiie yolks of the eggs and sugar, remove the mixture at once from the fire, and set it aside to cool. When cold, add the whites of the eggs, beaten stiff, and bake in a buttered pudding-dish for twenty minutes in a moderate oven. Serve at once with CREAM SAUCE. One-half cupful of butter. One cupful of powdered sugar. One-quarter cupful of cream or milk. Four table-spoonfuls of wine, or One tea-spoonful of vanilla. If the extract is used instead of the wine, four table- spoonfuls additional of cream or milk should be used. Rub the butter to a cream, and add the sugar, beating all the time. When light and creamy, gradually add the wine, and then the cream, a little at a time. When the mixture is quite smooth, set the bowl containing it in a basin of hot water, and stir until the whole is smooth and creamy, but no longer ; it will take a few minutes. This is a very fine sauce, and if well beaten, and not kept in the hot water long enough to melt the sugar, it will be white and foamy throughout. CREAMS. There are no more delicious desserts made than those in which cream is used. They are exceedingly easy to make, and as they may be prepared some time before din- ner, they have the advantage of being out of the way when the meal is being prepared. These dainties are 486 THE PATTER iY COOK-BOOK. very cheap in the country, wliere cream is plentiful, and, in fact, they are not expensive in the city, since cream, when whipped, is more than doubled in quantity. For whipping cream, see page 471. PLAIN WHIPPED CREAM. Sweeten the cream to taste, and add vanilla to flavor rather strongly ; then whip the cream light, set it on the ice until cold, and serve. Whipped cream may be eaten in many ways. With strawberries nothing is dain- tier. It is sometimes served in glasses, sponge cake being passed with it. CHARLOTTE RUSSE. (PLAIN.) One pint of cream. One tea-spoonful of vanilla. One-half cupful of sugar. Sponge cake. Mix the cream, vanilla and sugar together, and set them on the ice for an hour, to chill thoroughly. Then whip to a stiff froth, skim the froth off into a sieve to drain, and whip the liquid that drains from it. All the cream will not whip light. Set the froth on the ice, or in a very cold place. At serving time line a glass dish with lady-fingers or sponge cake, and turn in the whipped cream. Loaf sponge cake is very satisfactory for this dish. Cut the slices not too thin, and lay them side by side on a platter or a flat dish. With a table-spoon dis- tribute the thin cream that would not whip among the slices, to moisten them ; then heap the whipped cream upon the cake, and serve. CUSTARDS, CREAMS, AAV GELATINE JELLIES. 487 CHARLOTTE RUSSE WITH EGGS. One pint of cream. One tea-spoonful of vanilla. Sponge cake. One-half cupful of sugar. Two eggs (whites). Charlotte russe made in this way will be firm and will harden sufhciently after being on the ice. Place the sugar and vanilla with the cream, and whip as previously directed, having the cream very cold. Beat the whites of the eggs stiff, and add them to the whipped cream. The sponge cake should be baked in a large sheet on a dripping-pan Cut an oval piece from the cake to fit the bottom of the charlotte pan, or whatever the charlotte russe is to be served in, and cut even- sized parallelograms to fit the sides. Fill the dish with the cream as soon as whipped, and set it on the ice. Should there be only sufhcient cake to cover the sides, put a paper cut the proper shape in the bottom of the mould, and heap in the cream the same as if the bottom were cake. CHARLOTTE RUSSE WITH GELATINE. One-quarter box of gelatine. One pint of cream. One tea-spoonful of vanilla. One table-spoonful of wine. One-quarter cupful of cold water. One-quarter cupful of boiling water. One-half cupful of powdered sugar. Soak the gelatine in the cold water until it is softened. Whip the cream, placing the froth as it is made in a pan 488 THE PA TTERN COOK-BOOK. set in ice-water; and when all is whipped, sift over it the sugar, and add the vanilla and wine. Pour the boiling water upon the gelatine, and when it is dissolved, strain it over the whipped cream. Then stir (not beat) rap- idly, resting the bowl of the spoon upon the bottom of the pan, and turning the pan with the left hand while stirring with the right. Stir until the gelatine is well mixed with the cream, and when the charlotte is nearly stiff enough to drop, turn it into the mould, which should be in readiness nicely lined with sponge-cake,, as directed in the preceding recipe. CHARLOTTE RUSSE WITHOUT CREAM. This charlotte is, of course, not to be compared with that made with cream, but it makes an excellent substi- tute when cream cannot be obtained. For a three-pint mould allow One-third of a package of gelatine. One quart of milk. Four eggs. One cupful of sugar. Two tea-spoonfuls of vanilla. Soak the gelatine for two hours in a cupful of the cold milk. Beat the sugar and the yolks of the eggs together, and add one-half a cupful, of the milk. Set the rest of the milk on the fire in a double boiler, and when it is scald- ing, pour in the ^gg mixture and cook for five minutes ; then add the gelatine, and stir until it is dissolved, after which remove from the fire, and cool. Place the prepara- tion in a bowl of ice-water to chill thoroughly, and when it is very cold, add the whites of the eggs, unbeaten ; beat CUSTARDS, CREAMS, AND GELATINE JELLIES. 489 until the whole is thick and frothy, turn it into a cake- lined mould, and set away to harden. BAVARIAN CREAM. This dessert is made of whipped cream and gelatine, with or without eggs, fruits being frequently added to flavor. It is served m one large mould or in individual moulds. In making Bavarian cream, do not add the whipped cream to the ingredients with the gelatine, until they are quite cold and are beginning to " set " or the cream will dissolve. The ingredients will "set" very quickly, if placed on the ice. All varieties of this cream make delicious charlotte russe. They are sometimes frozen, in which case the whipped cream is not added until the custard (or ingredients with the gelatine) is partly frozen. PLAIN BAVARIAN CREAM. This is made the same as charlotte russe with gela- tine (see page 487), omitting the wine. VANILLA BAVARIAN CREAM. One pint of cream. One pint of milk. Four eggs (yolks). Two table-spoonfuls of sugar. Two tea-spoonfuls of vanilla. One-half cupful of cold water. One-half box of gelatine. Whip the cream light, skimming the froth off, and lay- ing it on a sieve to drain. When all is whipped, set the sieve in a cold place until the cream is needed for use. 490 THE PA TTER.V COOK-BOOK. Place the gelatine in the water to soak, and if required in a hurry, set the cup containing it in a warm place ; it is much better, however, to let it soak for two hours in a cool place. It will soften in a warm place in half an hour, and will then be ready for use by the time the rest of the cream is prepared. Reserve a large half-cupful of the milk, and place the balance on the fire in a double boiler. Beat the yolks of the eggs light, and add to them the half cupful of cold milk. When the milk in the boiler is boiling, stir in the yolks, and cook two min- utes ; then remove from the fire, and add the gelatine (which should be soaked by this time), straining it into the milk. Also stir in the sugar, and when the prepara- tion is cold, beat in the vanilla, stirring until all is quite smooth. Then stir the whipped cream in very lightly, until well incorporated, place the mixture in a mould or moulds, and set it on the ice or in some cool place. The cream should not be turned out for at least four hours, as it requires fully that length of time for the gelatine to harden it sufficiently. CHOCOLATE BAVARIAN CREAM. This is made the same as the vanilla cream in the pre- ceding recipe, two table-spoonfuls of grated chocolate be- ing added, and but a tea-spoonful of vanilla being used. Melt the chocolate on the fire, placing it in a little of the cold milk, and stirring and cooking until smooth. Add it, strained, to the yolks of the eggs, which should be beaten, and half a cupful of the cold milk added, the same as in the vanilla cream ; then stir all into the boil- ing milk, and finish as directed. CUSTARDS, CREAMS, AND GELATINE JELLIES. 49 T STRAWBERRY BAVARIAN CREAM. One quart of strawberries. One-half pint of sugar. One pint of cream. One-half box of gelatine. One-half cupful of cold water. Carefully pick the berries over, mash them well, squeeze them through a colander, and add the sugar to the juice. Soak the gelatine in the water, and when dis- solved, add it to the strawberry juice. Whip the cream light, draining it on a sieve, and set it in a cool place until needed. Place the juice and gelatine on the ice or in a cold place, stir it smooth, and when it begins to " set/* stir in the whipped cream carefully. Line a mould with some whole strawberries, fill it with the cream, and set it on the ice or in a cold place. Turn the cream out of the mould when ready to serve, and send to table with fresh strawberries arranged about it. PEACH BAVARIAN CREAM. Eighteen peaches. One-half pint of sugar. One and a-half pint of cream. One-half box of gelatine. One-half cupful of cold water. Place the gelatine in the water to soak. Peel and stone the peaches, cut them up fine, and set them on the fire in a small stew-pan. Watch them carefully, adding a little water, if needed; but, if possible, stew them in their own juices. Mash them as they cook, and when re- duced to a fine, smooth sauce, add the sugar, and stir until it is dissolved; then squeeze all through a fine 492 THE PA TTERISr COOK-BOOK. colander, if there are any lumps. Now add to the peaches the dissolved gelatine and half a pint of the cream, stir- ring well, and set in a cold place. Whip the rest of the cream, and drain well, and as soon as the gelatine begins to set, add the whipped cream to it, turn the whole into a mould, and place it on the ice for four hours. APRICOT BAVARIAN CREAM. This is made in the same manner as the peach cream, using a pint can or a pint of apricots instead of the peaches. PINEAPPLE BAVARIAN CREAM. One pineapple. One-half pint of sugar. One pint of cream. One-half cupful of cold water. One-half box of gelatine. Soak the gelatine in the water. Whip the cream light, drain, and set it in a cool place. Grate the pineapple, add to it the sugar, and simmer in a porcelain-lined sauce-pan for fifteen minutes. Add the soaked gelatine to the pineapple, set the mixture in a cool place, and when it begins to congeal, stir very smooth, and add the whipped cream. Stir the cream very carefully, turn it into a mould, and set it on the ice for four hours. ORANGE BAVARIAN CREAM. Three oranges (juice). One orange (rind). One pint of cream. •One-half cupful of sugar. CREAMS. 493 One-quarter cupful of cold water. One-quarter cupful of hot water. One-quarter box of gelatine. Soak the gelatine in the cold water for two hours in a cool place. Grate into a bowl the yellow rind from one of the oranges, and squeeze the juice from three into the same bowl. Whip and drain the cream, and place it in a cool place. When the gelatine is soaked, add to it the hot water, stirring well ; and when it is completely dis- solved, pour it into the bowl with the juice. Strain this mixture into a tin basin, set it on the ice or in a cool place, and until the gelatine commences to thicken the juice; then gradually add the whipped cream, stirring thoroughly from the bottom of the pan. Take up a spoonful of the mixture, and pour it back ; and if it does not immediately sink, the mixture is thick enough to mould. It may be poured into a mould lined with sponge cake, if desired; or an unlined mould may be used. SPANISH CREAM. One-half box of gelatine. One pint of milk. Three eggs (yolks and whites). F'ive table-spoonfuls of sugar. One and one-half tea-spoonful of vanilla. One-quarter cupful of water. Soak the gelatine in the water. Place all but half a cupful of the milk on the fire in a double-boiler. Sepa- rate the yolks of the eggs from the whites, beat the yolks light, and add to them the half-cupful of milk reserved. When the milk in the boiler is boiling, stir in the dis- solved gelatine, and cook one minute. Then add the 494 '^^^ P^ TTERN COOK-BOOK. yolks and milk, and cook one minute longer, or until the whole is like thick cream. Beat the whites of the eggs stiff, and just before taking the cream from the fire, add them to it, stir up well, and at once remove the cream from the heat. When nearly cold, add the vanilla. Stir well, and pour the cream into a mould, which has pre- viously been dipped in cold water. Let it stand in a cold place until the next day ; or if made early in the morning and placed at once on the ice, it will be ready for a late evening dinner. Send to table with whipped cream, and serve with sponge cake. AMERICAN CREAM. One-half box of gelatine. One-half cupful of cold water. One cupful of sugar. One and one-half pint of milk. One lemon (juice). This quantity will serve eight persons. Cover the gel- atine with the cold water, and soak for half an hour. Place the milk in a double-boiler, and when hot, add the gelatine ; stir until dissolved, remove from the fire, strain and set the mixture aside to cool. When it is cold, add the lemon-juice and sugar, stir well, turn the cream into a mould, and set it in a cold place over night. Serve with vanilla sauce. CHOCOLATE WHIPS. One quart of milk. One square of Baker's chocolate (one ounce). Two-thirds cupful of sugar. Six eggs. One pint of cream. , CREAMS. 495 One tea-spoonful of vanilla. One-quarter tea-spoonful of salt. One table-spoonful of boiling water. Scrape the chocolate line, and place it in a small fry- ing pan with two table-spoonfuls of the sugar and the boiling water. Heat in a double-boiler all but half a pint of the milk ; and when the chocolate is dissolved, add it to the boiling milk, stirring well. Beat the eggs and the rest of the sugar together, add to them the half pint of milk reserved, and stir the mixture into the boiling milk. Stir until the custard thickens, add the salt, and set away to cool. Season the cream with the vanilla and two table-spoonfuls of the sugar, and whip it to a stiff froth. When the custard is cold, half fill glasses with it, and heap the whipped cream upon it ; or it may be served in one large dish, with the cream heaped on top of the whole. The above quantity will serve eight persons. PEACH SPONGE. Two-thirds of a quart of peaches. One-half box of gelatine. ,Fonr eggs (whites). One cupful of sugar. One and one-half cupful of water. Peel the peaches, and cut them up small, measuring them after thus prepared. Place the gelatine in half a cupful of water, and set to soak for two hours in a cool place; or if hurried, place it on the back of the range, where it will dissolve in half an hour. The dessert, how- ever, will not be of so fine a flavor if prejoared by the latter method. Boil the rest of the water and the sugar together for fifteen minutes. Mash the peaches fine, 496 THE PA TTERN COOK-BOOK. press them through a fine colander, and turn the syrup over them. Place the sauce-pan containing the mixture in another full of boiling water, and cook for five minutes, stirring all the time. Add the gelatine, and stir for five minutes more ; then place the pan in cold water, and stir the sponge until it begins to cool ; also add the whites of the eggs, well beaten, and stir until the whole begins to harden, at which point turn it into a mould, and set in a cold place. At serving time turn the sponge from the mould, and send to table with cream and sugar. STRAWBERRY SPONGE. One quart of strawberries. One-half box of gelatine. Four eggs (whites). One and one-half cupful of water. One cupful of sugar. One lemon (juice). This is prepared a little different from the peach sponge, as the berries are not cooked. Soak the gela- tine in half a cupful of the water. Mash the berries and add half the sugar to them ; when this is dissolved, press the berries through a sieve. Boil the rest of the sugar and the water together for fifteen minutes, add the gela- tine to this boiling syrup, remove from the fire at once, and add the berries. Place the pan containing the prep- aration in another full of cold water, or set it in a cold place ; and beat the mixture five minutes, until cool and beginning to thicken slightly. Then add the whites of the eggs, well whipped, and beat well until the whole has thickened considerably. Pour the sponge into a mould, and set it away to harden. Serve with cream and sugar. GELA TINE JELLIES. 497 GELATINE JELLIES. Gelatine as now obtained is refined and clarified dur- ing the process of manufacture, and this renders it unnec- essary to use the white of eggs for clarifying, as was for- merly the case. Many cooks, however, prefer to further clarify it for jellies, producing thereby more dainty and inviting-looking desserts. When the egg is used it weak- ens the gelatine, so that a little more of the latter should be allowed than if the ^gg were omitted. The packages of all the various brands of gelatine on the market are supposed to weigh the same — two ounces without the wrappers. Pink gelatine comes in sheets and is sold by grocers by the ounce. It is a little more expensive than the plain variety. Allowing half pink and half plain gelatine will impart a rich pink tint to a jelly or a cream. Very many desserts are now made with gelatine, and almost invariably they should stand over night before being used, that they may be sure to harden sufficiently. Gelatine has some peculiarities which many house- keepers do not understand. If gelatine is kept any length of time in a warm place, a disagreeable odor and flavor will be developed ; while if soaked in cold water in a cold place, these objectionable features will not appear. The latter method of preparing requires more time, of course, but by using a little forethought this need seldom cause inconvenience, . TO CLEAR JELLY. Allow the whites of two eggs to every three pints of the liquid. Beat the whites not too stiff, add one cupful 32 498 THE PA TTERX COOK-BOOK. of the jelly 10 them, and beat for one minute. Stir this mixture into the rest of the jelly, and place the whole on the fire where it will heat slowly ; and when bubbling, set it back where it will keep at the boiling point for half an hour. Keep the pan covered, and at the end of the half hour, strain the jelly through a tine strainer, and then run it through a flannel bag that has been wiung out of hot water, hanging the bag up after the jelly has been poured into it, and allowing the liquid to filter slowly through. After this filtering process, the jelly will be found clear and bright. TO REINIOVE JELLY FROM THE MOULD. Set the mould in tepid water until it is evident that the sides of the jelly are yielding a little. If the mould is made of tin, this will require but half a minute ; but if made of earthenware, it will take three times as long. Lift the mould from the water, wipe it carefully, and, tipping it a little to one side, loosen the jelly very gently with a knife. Place a flat dish over the open part of the mould, and turn dish and mould over simultaneously; hold them in this position a moment, and then carefully raise the mould. TO SERVE GELATINE JELLY. The manner of serving these jellies may be rendered very attractive. Any kind of ripe, well-tiavored fruit may be embedded in the jelly, but the latter must be cooled in kiyers, or the fruit will not be distributed evenly through the mass. To efifect tiiis, put in a layer of fruit, and wet it with some of the liquid jelly; when this hardens, cover with the jelly, and after this has hardened, put in another GELA TINE JELLIES. 499 layer of fruit, and proceed as before. Jellies of various colors may be combined in layers. To make marbled jelly, allow the first layer to but partially cool, and then put in the second, which should be of a different color, adding this layer by spoonfuls. Another pretty way of serving is to cool a pink and a light-colored jelly in thin sheets, pouring the liquid upon platters ; and when the jelly is set cut it into tiny squares. Heap the pink squares in the center of a large glass dish, and surround them with the lighter kind. The jelly may also be served in baskets made of oranges. To make these baskets, choose large, fair oranges. With a sharp knife cut on each side of the stem about half way through the orange, leaving a strip about half an inch broad for the handle. Cut the orange transversely on both sides, and remove the sections thus made. With a tea-spoon separate the remaining pulp from the skin, being careful not to break the latttr. Remove the pulp, and the baskets are com- pleted. These baskets may be placed in a pan of pounded ice and filled with the liquid jelly, or they njay be filled with the tiny squares of jelly at serving time. The baskets should be kept in a cool place to retain their shape, and bright ribbon will be tied about them when filled, to render them more attractive. Still another method is to cut each orange in halves, remove the pulp, fill one-half with jelly, and the other with Bavarian cream, and set the parts on the ice. At serving time put the halves together, and tie them with pretty ribbons. Jelly is sometimes formed in a mould with a cylindrical tube in the center ; when the jelly is turned out, fill the hollow^ the tube has made with whipped cream, piling it high. 500 THE PA TTERN COOK-BOOK. WINE JELLY. The following named quantities will make three pints. If the jelly is preferred light-colored, the spice and the pink isinglass may be omitted. One box of gelatine. One sheet of pink isinglass. Two lemons. One clove. Two-inch piece of stick cinnamon. One pint of sherry or Madeira. One pint of sugar. One and one-half pint of water. Two eggs (whites). Soak the gelatine and isinglass for two hours in half a pint of cold water; then place them in a stew-pan, and add the thin, yellow rind of one of the lemons, peeling the rind in strips ; also add the juice of both lemons, the wine, the spices, the rest of the water and the beaten whites of the eggs. Stir these well together, place the mixture on the fire, and stir for ten minutes, watching carefully; when the jelly bubbles, draw the pan back where its contents will be kept at the boiling point only. Cover the pan, and let it stand for thirty minutes ; then pour the jelly through a wire strainer, and then through a flannel bag. Pour it into one large mould or several small ones, wetting the moulds before using, and set in a cool place for at least six or eight hours. Many kinds of wine and liquor may be used in this way, the above recipe being proportioned for sherry, Ma- deira or port. A smaller proportion of brandy, mara- schino, noyau or punch would make sufficient flavoring, and a larger proportion of champagne may be used, as it GELATINE JELLIES. 5OI is not so strong. Those who think clarifying with the whites of eggs unnecessary, and yet wish to use spices, should steep them in the water for half an hour, then add the gelatine and wine, and strain as directed. A very little more water may be allowed if the eggs are not used. ORANGE JELLY. Two oranges (rinds). One pint of orange juice. One and one-half pint of water. One pint of sugar. Two lemons (juice). Two eggs (whites). One box of gelatine. Soak the gelatine for two hours in half a pint of the cold water. Grate the orange rind into a bowl, pour the juice upon it, and let both stand for two hours. Beat the whites, stir them into the juice, add the rest of the recipe, put all in a stew-pan and stir over the fire for ten min- utes. When the liquid bubbles, set the pan back, cover it, and keep the contents at the boiling point for half an hour. Then strain as directed for wine jelly, and mould. LEMON JELLY, NO. I. One-half pint of lemon-juice. One lemon (rind, grated). One box of gelatine. One pint of sugar. Two and one-quarter pints of water. Two eggs (whites). Make the same as orange jelly. 502 THE FA TTBIKN COOK-BOOK. LEMON JELLY, NO. 2. One-half box of gelatine. One-half pint of cold water. One pint of boiling water. One cupful of sugar. Two lemons (juice). Soak the gelatine in the cold water for two hours ; and when dissolved, pour on it the boiling water, stir well, add the sugar, and when nearly cold, add the lemon-juice. Strain through a sieve into a mould and set away to harden. Taste at the last, and add more sugar if needed. FRUIT JELLIES. For best methods of making these jellies, see " The Perfect Art of Canning and Preserving," published by the Butterick Publishing Co., price fifteen cents. This is a convenient sixteen-page pamphlet by the author of the present work and contains in compact, readable form com- plete instruction regarding all the processes of canning and preserving ; and for this reason recipes and directions for this class of household work are omitted from this book. TARTS, COOKIES, GINGERBREAD, ETC. " The Queen of Hearts, She made some tarts, All on a Summer's day." ** Mother Goose." Tarts, so called in America, differ very much from the dainties similarly designated in England. We have learned to call by that name very small shells of crust, which art generally filled after cooking with a preparation made expressly for the purpose. The tarts made by the " Queen " mentioned above were evidently like our Amer- ican pies — that is made with no upper crust, or with nar- row strips laid across the top and forming a kind of lat- tice-work. Tarts are made of pie-crust or of puff paste. No rem- nants or cuttings of either should therefore be thrown away as useless. Pans in which to bake the crust may be purchased at little cost ; and the tarts are easily made and form an agreeable addition to the home luncheon or supper table. TART SHELLS. Roll thin a quantity of plain or puff paste, and cut it out with a glass or biscuit cutter. With a wine-glass or a smaller cutter, remove the centers of two out of three of 503 504 THE PA TTERN COOK-BOOK these circles; and lay the rings thus made on the third, in this way building a little wall around the shell. Bake on a baking-pan in a quick oven. When these shells are used, no small pans are required. In using patty-pans, care- fully line them with the crust, and bake quickly. When the crusts are cold, fill them with jelly. Beat to a stiff froth the whites of two eggs, add two table-spoonfuls of sugar to the whites, and spread the latter on top of the jelly in the shells. Return the shells to the oven, and brown the egg delicately. The whites of two eggs will make enough meringue for one dozen tarts. The mer- ingue, of course, need not be used if not liked, but it adds much to the attractiveness of the tarts. APPLE TARTS. - Five apples. Three eggs. One lemon (juice and rind). One-quarter cupful of butter. Three-quarters cupful of sugar. One-half cupful of water. Peel and core the apples, which should be tart ; and cook them in the water until soft ; stewing them very slowly. Beat the sauce very smooth, and when partly cooled, add the beaten yolks of the eggs, the lemon-juice and grated rind and the sugar, increasing the amount of sugar if desired very sweet. Line the patty-pans with paste, fill them with the mixture, and bake five minutes in a very hot oven. Beat the whites of the eggs stiff, add to them two table-spoonfuls of sugar, spread the egg on top of the tarts, return the latter to the oven, and brown deli- cately. COOKIES. 505 ALMOND TARTS. Three eggs. One-half cupful of sugar. One-half pound of shelled almonds. Beat the yolks of the eggs to a cream, add the sugar, and beat vigorously. Pound the almonds slightly, and add them to the eggs and sugar. Place the mixture in patty-pans lined with paste, and bake eight minutes. Beat the whites of the eggs stiff, add two table-spoonfuls of sugar, distribute the egg among the tarts, spreading it on top, and brown nicely in the oven. COCOANUT TARTS. One cupful of sugar. One-half cupful of water. One-half of a grated cocoanut. Three eggs. Boil the water, sugar and cocoanut together for five minutes. Remove the mixture from the fire, and when it is nearly cold, add the yolks of the eggs, well beaten. Stir all well together, pour the preparation into patty- pans lined with crust, and bake eight minutes. Beat the whites stiff, add two table-spoonfuls of sugar, distribute this meringue among the tarts, and return them to the oven to brown lightly. Many other fillings may be made for tart shells, mar- malade, apple sauce, nicely seasoned jams, etc., being very satisfactory for the purpose. COOKIES. SUGAR COOKIES, NO. I. Eight table-spoonfuls of sugar. Six table-sijoonfuls of melted butter. 506 THE PA TTERN COOK-BOOK, Four table-spoonfuls of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken. Stir the butter into tiie sugar ; beat the eggs light, and add them to the butter and sugar, stirring well ; then add the milk. Sift the powder with a little of the flour, and stir this in, adding enough more flour to admit of rolling out the dough. Place the latter on a well floured board and roll it thin ; then cut out the cookies with a cutter, dip each one in granulated sugar as soon as cut, and bake in a quick oven. SUGAR COOKIES, NO. 2. Two eggs. One nutmeg (grated). Three large tea-spoonfuls of baking-powder. Flour to thicken. Two cupfuls of sugar. One-half cupful of butter. One-half cupful of lard. One cupful of milk. One tea-spoonful of salt. Rub the butter, lard and sugar well together, and add the eggs, well beaten, the salt and the nutmeg. Sift the powder in a little of the flour, add this and enough more flour to form a dough that may be rolled. Then roll the dough, cut it ©ut, and bake in a quick oven. CREAM COOKIES. One pint of sweet cream. Three eggs. Flour to thicken. COOKIES. 507 Two cupfuls of sugar. Two tea-spoonfuls of soda. Four tea-spoonfuls of cream of tartar. One-half tea-spoonful of nutmcrg. One-half tea-spoonful of cinnamon. Put the ingredients together in the same order as directed for the sugar cookies, and bake in a quick oven. COOKIES WITHOUT EGGS. One and one-half cupfuls of butter. Two cupfuls of sugar. One cupful of milk. One tea-spoonful of soda. Two tea-spoonfuls of cream of tartar. One nutmeg (grated). Flour to thicken. Place the ingredients together the same as for sugar cookies, adding flour to roll as soft as possible ; and bake quickly. SOUR MILK COOKIES. One cupful of butter. Two cupfuls of sugar. Two-thirds cupful of sour milk. Flour to thicken. Two eggs. One lemon (rind and two tea-spoonfuls of juice). One tea-spoonful of soda. Two tea-spoonfuls of cold water. Rub the butter and the sugar together, and add the eggs, well beaten, the rind of the lemon and the required quantity of juice. Dissolve the soda in the cold water, turn it into the milk, and stir both into the mixture. Add flour to thicken, roll out and bake quickly. 50 well beaten. Stir the soda into the sour milk, and when it is dissolved, add the milk to the sugar and egg. Sift the spice with a cupful of flour, and add this and enough more flour to make a moderately thick batter. In using graham flour it is wise to remember that it swells considerably after being placed with a liquid ; therefore, this cake need not be quite so thick when fin- ished as are most varieties. Seed and chop the raisins, sift a little flour over them, and add them at the last. Beat vigorously for five minutes, and bake for three- quarters of an hour in a rather moderate oven. CAROLINE CAKE. The following quantities will make two loaves. Two cupfuls of sugar. Two and a-ha1£ cupfuls of flour. One cupful of sweet cream. Two table-spoonfuls of butter. Two tea-spoonfuls of baking-powder. Five eggs (whites). Beat the butter and sugar well together ; add the cream, and then the flour, into which the baking-powder has been stirred; and lastly put in the whites of the eggs, well beaten. Bake in two loaves for three-quarters of an hour in a moderate oven. SHELLBARK (nUT) CAKE. Two cupfuls of sugar. One cupful of butter. One cupful of milk. Four eggs. CAKE. 531 Two tea-spoonfuls of baking-powder. One pint of nut-meats. Flour to thicken. Cream the butter and sugar together, and then add the yolks of the eggs, the milk, and the flour with the baking- powder stirred into it. Next add the nut-meats, chopping them coarsely before adding ; and lastly stir in the beaten whites of the eggs. Bake for three-quarters of an hour in a well buttered pan in a moderate oven. CUP-CAKES, IN GEM PANS. These are very satisfactory, but are only good when quite fresh. The following ingredients will make sixteen cakes : One-half cupful of butter. One cupful of sugar. Two eggs. Fruit — raisins or currants. One cupful of milk. Three tea-spoonfuls of baking-powder. Two cupfuls of flour. Two tea-spoonfuls of lemon extract. Place the materials together the same as in the preced- ing recipe. Heat the gem-pans slightly, grease them thoroughly with butter, and place a small table-spoonful of the batter in each gem plate ; then lay upon the batter three or four whole raisins well floured, or scatter over it a few floured currants or two or three thin slices of citron. Add another small table-spoonful of the cake-batter to each gem, thus arranging the fruit in the center; then bake in a rather quick oven. These are very nice cakes for children (if cake is allowed them at all), for they are not at all rich. 532 THE PATTERN COOK-BOOK. DROP CAKES. One cupful of brown sugar. Three cupfuls of flour. Three-quarters cupful of butter. Two tea-spoonfuls of soda. One cupful of sour milk. One tea-spoonful of cloves. Three-quarters cupful of mo- One tea-spoonful of cinnamon, lasses. Two eggs. Warm the molasses, dissolve the soda in the milk, and add it to the molasses. Rub the butter and sugar to a cream, and add the beaten eggs, and then the molasses mixture. Sift the spice with the flour, and stir the latter in ; then beat until all is smooth. Drop by spoonfuls on a buttered baking-tin, or bake in gem-pans or patty-pans, oiling well in any case. ROLLED JELLY CAKE. Two eggs. One cupful of sugar. One and a-half cupful of flour. Three table-spoonfuls of milk. One-half tea-spoonful of salt. Two tea-spoonfuls of baking-powder. Mix together the sugar and the yolks of the eggs, beat- ing well, then add the milk and salt, and the flour, into which has been stirred the baking-powder. Lastly stir in the beaten whites of the eggs. Butter a dripping or cookie pan, turn in the batter, and bake quickly in a quick oven. When the cake is done, turn it bottom up on a baking-board; spread the cake with jelly, roll it up, and wrap a cloth or towel about it to keep it in shape until cooled. Cut from the end of the roll when 533 CAKE. SPONGE JELLY ROLL. Three eggs. One coffee-cupful of sugar. One coffee-cupful of flour. Two tea-spoonfuls of lemon extract. One-half tea-spoonful of salt. Two table-spoonfuls of water. Put the ingredients together the same as in the preced- ing recipe, and roll up as directed. This makes a larger cake than the last mentioned. MARBLE CAKE. One cupful of sugar. One-half cupful of butter. Rub these to a cream, divide the cream into two por- tions, and use one portion for the dark and the other portion for the light part of the cake. THE DARK PART. One-quarter cupful of molasses. One-half cupful of milk. One cupful of flour. Two eggs (yolks). One tea-spoonful of baking-powder. One-half tea-spoonful of cloves. One-half tea-spoonful of cinnamon. One-quarter tea-spoonful of grated nutmeg. Add to one of the portions of creamed butter and sugar the beaten yolks of the eggs, and then the milk and molasses. Stir the powder, spice and flour together, add the mixture, and beat thoroughly for three or four min- utes. It may be found necessary to slightly increase the 534 THE PATTERN COOK-BOOK. quantity of flour named. The track made by the spoon in stirring the butter should not at once sink back. THE LIGHT PART. Two eggs (whites). One tea-spoonful of baking-powder. One-half cupful of milk. One cupful of flour. Add the milk to the other portion of sugar and butter ; then put in the flour, into which the powder has first been stirred ; and lastly add the beaten whites of the eggs. Place a layer of the dark part in a well buttered cake- lin, then a layer of the light, and so continue until all the batter is used, ending with the dark. Bake for three- quarters of an hour in a moderate oven. DOUGLASS CAKE. One and a-half cupful of sugar. One cupful of milk. One-half cupful of butter. One cupful of raisins. Two and a-half cupfuls of flour. One egg. Two tea-spoonfuls of baking-powder. This cake, when properly made, is extremely delicious. It is necessary to use pastry flour for it and fine granu- lated sugar. The fruit may be omitted, if not cared for, and a table-spoonful of vanilla substituted. Beat the butter and sugar together until quite light and creamy ; next add the beaten ^^g and then the milk. Seed the raisins, chop them coarsely, and sift over them a little of the flour. Mix the baking-powder through the rest of the flour by sifting the two together at least twice ; beat CAKE. 535 the flour carefully into the mixture, and add the fruit. Then beat the batter at least three minutes, and bake three-quarters of an hour in a moderate oven. The flour should be well sifted before being measured for this cake. A chocolate icing made with confectioners' sugar will be found particularly nice. CHOCOLATE CAKE. One-half cupful of butter. Two cupfuls of sugar. Two cupfuls of flour. One-half cupful of coffee (hot). One-half cupful of milk. Two tea-spoonfuls of baking-powder. Two tea-spoonfuls of vanilla. Two eggs. One square of chocolate. Rub the butter and sugar to a cream, and add the beaten eggs, and then the milk. Grate the chocolate fine, and add it to the coffee, which should be very hot ; stir well, and gradually add this mixture to the butter, sugar and eggs. Sift the powder and the flour together, add the flour, beating well, and then put in the vanilla. Bake in one loaf for forty minutes in a moderate oven. EGOLESS CAKE. One and a-half tea-cupful of sugar. Three tea-cupfuls of sifted flour. One tea-cupful of sour milk. One-half tea-cupful of butter. One tea-spoonful of soda. One-half tea-spoonful of cinnamon. One-half tea-spoonful of grated nutmeg. One tea-cupful of raisins. / 536 THE PATTERN COOK-BOOIC. Dissolve the soda in the milk. Rub the butter and sugar well together, and add the milk. Seed the raisins, chop them rather coarsely, and flour them lightly with a little of the flour. Sift the spice with the rest of the flour, and stir the latter into the mixture, beating hard ; then add the raisins. Bake for forty minutes in one loai CUP CAKE. One cupful of sugar. Three-quarters cupful of butter. One-half cupful of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken. Unite the ingredients the same as in loaf cake. "l, 2, 3, 4" CAKE. This following recipe will make two good-sized loaves. One cupful of butter. One cupful of milk. Two cupf uls of sugar. Three cupful s of flour. Four eggs. Three tea-spoonfuls of baking-powder. Put the ingredients together the same as for loaf cake. Divide the mixture, place it in tins, and bake. RAISED LOAF CAKE. Three cupfuls of warm milk. One cupful of sugar. One-half cupful of yeast, or One-half cake of compressed yeast. Flour to thicken. %-. CAKE. 537 Place the milk, sugar and yeast together, and add enough flour to make a rather thick batter. Set the batter in a warm place over night. In the morning add One and a-half cupful of butter. Two cupfuls of sugar. One cupful of raisins. One wine-glassful of wine or brandy. One tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. Two eggs. Work the butter thoroughly into the batter before add- ing the beaten eggs and the sugar, spice and brandy. Seed and chop the raisins, flour them, and beat them in at the last. Place the cake in two medium-sized tins, and when it has risen nicely, bake slowly for fifty min- utes. DOUGH CAKE. The following materials will make two loaves: Four cupfuls of light bread dough. Two tea-spoonfuls of cinnamon. Two cupfuls of sugar. One tea-spoonful of cloves. One cupful of butter. One tea-spoonful of grated nutmeg. One cupful of raisins. Three eggs. One tea-spoonful of soda. One table-spoonful of cold water. Dissolve the soda in the water, and add the latter to the dough ; then thoroughly mix in the butter and sugar, and add the rest of the recipe. Bake in two well but- tered tins, first allowing the cake to rise in the tins until quite light. Bread dough cake or raised cake requires much beating to mix it thoroughly, it being frequently necessary to use the hands to make the whole entirely smooth. 538 THE PATTERN COOK-BOOK. NUT CAKE. One and a-half cupful of sugar. One-half cupful of butter. Three-quarters cupful of milk. Two cupfuls of flour. Two tea-spoonfuls of "baking-powder. Four eggs (whites only) One and a-quarter pounds of English walnuts. Mix the ingredients the same as for loaf cake, adding the beaten whites of the eggs last. Crack the nuts, and reserve twenty-five perfect halves for use on the icing upon the top ; chop the rest of the meats fine, and stir them into the cake just before adding the eggs. Bake in one loaf for forty-five minutes. Frost the top with plain frosting (see page 550), and place the perfect meats on top of the frosting, sinking them into it in squares. COCOANUT DROP CAKES. One cupful of sugar. One-half cupful of batter. One cupful of milk. One cupful of cocoanut. Two cupfuls of flour. Two eggs. Two tea-spoonfuls of baking-powder. Place the cocoanut in the milk and let it soak for an hour ; then rub the butter and sugar together, and add the beaten eggs, the milk and cocoanut, and lastly the flour, into which has been stirred the baking-powder. Bake in well buttered gem-pans or patty-pans. Frost the cakes. CAKE. 539 CREAM MOLASSES CAKE. One egg. One and a-half tea-spoonful of soda. One-half cupful of sugar. One tea-spoonful of cinnamon. One cupful of molasses. One-half tea-spoonful of cloves. One cupful of sour cream. One-half tea-spoonful of nutmeg. Flour to thicken. Two tea-spoonfuls of cold water. Stir the sugar into the egg. Add the soda to the water, and when it is dissolved stir the liquid into the molasses, and add the latter to the cream. When the whole is well stirred together, mix it with the egg and sugar. Sift the spice into a little flour, and add this, and enough more flour to make a not too thick batter. Pour the latter into a well buttered tin, and bake for an hour. SILVER CAKE. One-half cupful of butter. One and a-half cupful of sugar. One-half cupful of milk. Two and a-half cupfuls of flour. Four eggs (whites). Two tea-spoonfuls of baking-powder. Place the ingredients together the same as for loaf cake, adding the whites of the eggs, well beaten, at the last. Bake in a well buttered tin for forty minutes. GOLD CAKE. One-half cupful of butter. One and a-half cupful of sugar. ^ One-half cupful of milk. Two and a-half cupfuls of flour. Five eggs (all the yolks and one white). Two tea-spoonfuls of baking-powder. Two tea-spoonfuls of vanilla. 540 THE PATTERN COO^K-BOOlC. Beat the yolks and the one white until very light, and add them to the creamed butter and sugar. Then add the milk, the flour into which the baking powder has been stirred, and lastly the vanilla. Bake for forty-five minutes in a moderate oven. BUTTERMILK CAKE. One-half cupful of butter. One and a-half cupful of sugar. Two and a-half cupfuls of flour. One cupful of buttermilk. One-half tea-spoonful of soda. Two eggs. Beat the butter and sugar to a cream, and add the yolks of tlxe eggs, well beaten. Mash the soda, dissolve it in the buttermilk, and add the latter to the butter, eggs and sugar. Stir in the flour, beat until smooth, and then stir in quickly the beaten whites of the eggs. Bake in a well buttered tin for forty-five niinutes. LAYER CAKES. These cakes require a very hot oven. They should cook in five minutes at the longest, and are not disturbed by being turned if one side is browning too fast for the other. Many people bake these cakes on the grate of the oven with good success, as the heat is stronger there. In making a layer cake that is to have a rich, sweet filling, like chocolate, half a cupful of sugar will be found suffi- cient, unless a very sweet cake is desired, PLAIN LAYER CAKE. One-half cupful of butter. One cupful of sugar. CAKE. 541 One cupful of milk. One egg. One and a-half tea-spoonful of baking-powder. Flour to thicken. Rub the butter * and sugar together, and add the egg, well beaten, and then the milk. Stir the powder into a little of the flour, and add it, stirring it in quickly ; then add enough more flour to make a not too thin batter. Place the batter in three well buttered tins, and bake. The batter for all layer cake should be so thick that the track made by the spoon in stirring it will not at once sink, back into the mixture. This is a good test. This quantity will make three medium-sized layers of cake. Place any of the fillings given (see page 544) between the layers. QUICKLY MADE LAYER CAKE. One-half cupful of butter. One-half cupful of sugar. Two eggs. One-half cupful of milk. Two tea-spoonfuls of baking-powder. Flour to thicken. The writer has often found this way of making layer cake more successful than when "more time and pains are devoted to its making. Butter the three tins for the cake first, and be sure the heat of the oven is strong and steady. Rub the butter into the sugar, break into this the eggs, stir them in quickly without previously beating them, add the milk, and stir until smooth. Scatter the baking-powder over the top of the mixture, sprinkle some of the flour over it, and stir thoroughly, adding enough 542 THE PA TTERN COOK-BQOK. more flour to thicken ; then pour the batter into the tins. Cake made in this way does not require more than five minutes' work after the materials are gotten together. Bake quickly, and spread any of the fiUings given between the layers. WHITE MOUNTAIN LAYER CAKE. The following will make four large layers, thus forming a good-sized cake: One cupful of butter. Three cupfuls of sugar. One cupful of milk. Six eggs (whites). One and a-half tea-spoonful of baking-powder. One pint of flour (sifted). Twenty drops of extract of bitter ahnond. Rub the butter and sugar to a light cream, and add the milk and then the whites of the eggs, beaten to a stiff froth. Sift the flour with the powder, and add it and the extract. Mix all well together, divide the batter among four tins, and bake in a quick oven. Spread plain frost- ing between the layers, and frost the top. RIBBON CAKE. This cake contains three large layers, the middle one having fruit through it. It is a large cake. One cupful of butter. Two cupfuls of sugar. One cupful of milk. Four eggs. Three and a-half cupfuls of pastry flour. Two tea-spoonfuls of baking-powder. CAKE. 543 Separate the yolks and whites of the eggs. Rub the butter and sugar to a cream, add to this the well beaten yolks, stir well, and put in the milk and then the flour into which has been stirred the baking-powder. Lastly add the beaten whites. Have ready buttered three long, shallow tins of equal size. Divide the cake into three parts, and bake two of them plain. To the third add One cupfu! of raisins. One cupful of currants. One-quarter of a pound of citron. Two tea-spoonfuls of molasses. Two tea-spoonfuls of brandy or wine. One-half tea-spoonful of mace. One-half tea-spoonfuj of cinnamon. Seed the raisins and chop them coarsely, wash and dry the currants, and slice the citron fine ; then put all the fruit together, and flour it well. Stir the fruit and spice into the third portion of batter, and bake in the third tin. When all the layers are done, arrange them with the fruit cake in the middle, spreading a coat of jelly between them. Press each cake lightly with the hand as it is laid on, to insure the layers sticking closely together. Trim the edges even, and frost with a plain or a boiled frosting. CARAMEL CAKE. To make three large layers allow One cupful of butter. Two cupfuls of sugar. One cupful of milk. Three cupfuls of flour. Five eggs (whites.). Two tea-spoonfuls of baking-powder. 544 THE PA TTERN COOK-BOOK. Place the ingredients together the same as for plain layer cake, adding the whites of the eggs last. Bake in three well buttered tins, and when done, spread between the layers the caramel filling (see page 546). WHITE LAYER CAKE. One cupful of sugar. One-lialf cupful of butter. One-half cupful of milk. Two cupfuls of flour. Four eggs (whites). One and a-half tea-spoonful of baking-powder. Put the ingredients together, the same as in the pre- ceding recipe. Bake in three layer-cake tins, well but- tered, and spread frosting between the layers. VARIETY LAYER CAKE. One cupful of sugar. One table-spoonful of butter. One cupful of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken. Make the same as plain layer cake, and bake in four layers. When done, spread between the first and second layers a coating of currant jelly, between the second and third simple melted chocolate, and between the third and fourth the cream filling (see page 545), and frost the top. FILLINGS FOR LAYER CAKES. In arranging a layer cake it is much more satisfactory if the bottom instead of the top of the cake receives the filling, the bottom being much more porous and receptive. CAKE. 545 The bottom of the layers will be much softer, and no crust at all will form on them, if the cakes are baked on the grate of the oven. Put the layers together as soon as possible after they are baked ; turn one layer upside down for the bottom, spread over it whatever filling is to be used, lay the second sheet of cake bottom side up on this one, spread it with filling, and so continue, placing the top layer with the bottom side downward. Cake baked and put together in this way will retain whatever filling is put into it ; the layers will not press the filling out between them as is often the case when the crusted part receives the filling. CREAM FILLING. One-half pint of milk. One table-spoonful of corn-starch. • Two table-spoonfuls of sugar. One egg (yolk). One-half salt-spoonful of salt. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter. Measure the corn-starch evenly across the spoon, and put with it two table-spoonfuls of the milk. Add to the beaten yolk of the ^gg two table-spoonfuls of the milk, and beat well with a fork ; then put these two mix- tures together. Place the rest of the milk on the fire in a small sauce-pan set in another containing boiling water, and when the milk is boiling, stir into it the corn-starch mixture. Stir the whole until smooth, and let it cook four minutes, stirring all the time. Add the salt, sugar and butter as soon as the corn-starch is thoroughly stirred in. Then remove from the fire, stir a moment to cool the liquid somewhat, add the vanilla, and use. 35 54^ THE PATTERN COOK-BOOK. CARAMEL FILLING. One and a-half cupful of brown sugar. One cupful of milk. One table-spoonful (scant) of butter. One-half table-spoonful of vanilla. Place the milk, sugar, and butter on the fire in a sauce- pan set in another containing boiling water and cook until thick. Take from the fire and beat it hard until stiff. Then add the vanilla. APPLE FILLING. One egg (white). One-half cupful of powdered Sugar. One large, sour apple. Whip the egg to a very stiff froth, and add to it the sugar. Grate the apple fine, stir it in very gradually, and use. APPLE AND LEMON FILLING. One apple (grated). One lemon (juice and grated rind). One cupful of sugar. Grate the apple and the rind of the lemon, place them on the lire with the juice and sugar, and boil for five minutes. ORANGE FILLING, NO. I. Two oranges (juice and rind). Two table-spoonfuls of cold water. Two cupfuls of sugar. Two eggs (yolks and one of the whites). Grate the yellow from the oranges, and place the gratings CAKE. 547 in a saucepan with the orange juice, a table-spoonful of the water and the sugar. Set the saucepan in another containing boiling water. Beat the yolks with the other table-spoonful of water, and when the mixture in the saucepan is hot, stir in the water and yolks. Let the preparation cook a minute, when the whole should be thickened; and just before taking it from the fire, stir in the slightly beaten white of one of the eggs. Remove at once from the heat, and use when cold. ORANGE FILLING, NO. 2. Two oranges (juice, and grated rind of but one). Two table-spoonfuls of cold water. One dessert-spoonful of corn-starch. One-half cupful of sugar. One egg. Place the corn-starch in half of the water, and when it is dissolved, stir in the beaten yolk of the egg, and stir until smooth. Place the rest of the water, the juice of the oranges and the grated rind of but one of them, on the fire, and when the liquid boils, add the egg mixture. Cook two minutes, and add the slightly beaten white of the ^gg just before taking the filling from the fire. Cool partly before using. COCOANUT BILLING, One and a-half cupful of cocoanut. Two eggs (whites). Four table-spoonfuls of powdered sugar. A little milk. Moisten the cocoanut with a little warm milk, and let it soak until well softened — usually half an hour. Beat the 548 THE PA TTE-liN COOK-BOOK. whites of the eggs to a stiff froth, and add the sugar to them. Spread on the bottom cake a thin layer of the frosting of &gg and sugar, and then a covering of the soaked cocoanut, and repeat this operation until all the layers ^e arranged. To what is left of the trosting, add enough sugar to thicken, stir in the remnant of cocoanut, and spread the mixture thickly over the top, sprinkling di^ cocoanut over the whole. CHOCOLATE FILLING, NO. I. One-half cupful of grated chocolate. 9ne-half cupful of milk. One cupful of brown sugar. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter. Place the milk and chocolate together in a saucepan on the fire, and stir until the whole is thick and creamy ; then add the sugar, stir until smooth, and cook two mm- utes. Add the butter, remove from the fire, and add the vanilla ; use when slightly cooled. For the top of the cake either use a plain frosting, or else apportion the filling so there will be enough left to cover the top. Return this portion to the fire, and cook until it is thick, stirring every minute ; then spread it on the top, smoothing it down with a knife wet in hot water. CHOCOLATE* FILLING, NO. 2. One-half cupful of grated chocolate. One-half cupful of milk. One-half cupful of white sugar. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter. CAKE. 549 Unite the ingredients the same as directed in the preced- ing recipe. This is not so sweet and rich a filling as No. I, and on that account will be found satisfactory to many. LEMON FILLING. One-half cupful of cold water. One cupful of sugar. One even table-spoonful of flour. One lemon (rind and juice). One egg (yolk only). One tea-spoonful of butter. Place two table-spoonfuls of the water on the flour, and stir until the paste is perfectly smooth ; then add the well beaten ^gg^ and beat again vigorously with a fork. Place the rest of the water, the sugar, the lemon-juice and grated rind, and the butter, over the fire in a sauce- pan set in another containing boiling water. When this mixture is boiling, stir into it the flour mixture, cook until it is shiny, and partly cool before using. FROSTING OR ICING CAKE. The old method of making frosting is no longer fol- lowed. It used to be thought necessary to beat the white of the ^gg to a very stiif froth, and then to add the sugar. Frosting made in this way is extremely hard when cut and after a few days can scarcely be cut at all. There are many kinds of frosting made just now, but none are prepared in this way, except for elaborate decorating. It is more satisfactory to have the cake cold to receive the frosting, for when it is hot, the sugar in the icing melts and often runs down the sides of the cake, giving the lat- ter a most untidy appearance. 550 THE PATTERiV COOK-BOOK. TO DECORATE WITH ICING. It requires very little extra labor to decorate a frosted cake, and it can be done as soon as the icing is cold and set. Funnels having ends of different shape may be pur- chased for this purpose. In place of a funnel, a cornu- copia made of stiff writing-paper may be used. Cut off a little of the point of the cornucopia, fill the latter with frosting, and press it out at the small end, forming differ- ent shapes according to taste. When a name or a date is to be placed on a cake, as is frequently the case with children's birthday cakes, etc., the icing may be colored with red sugar, dissolved chocolate or cochineal. Trace the name or date on the center of the cake with a pencil, and then follow the lines with the frosting. An easy and very pretty dec- oration is made by placing dry red sugar in the cornuco- pia and running it from the small end upon the soft icing, making a name, an initial or a date. The point of the cornucopia should be very small for this work. PLAIN FROSTING. One egg (white). Eight table-spoonfuls of powdered sugar. One-half tea-spoonful of vanilla. Beat the white only enough to thin it, but not so as to make it frothy ; then add the sugar. In measuring the sugar have the spoonfuls even full — not heaped. Stir with a fork until the frosting is perfectly smooth and light ; the longer it is beaten the finer it will be. Add the vanilla, and when it is well mixed in the frosting will be readv to use. Place all the frosting in the middle of CAKE. 551 the cake, and press it outward until almost rolling lo the edge ; then set the cake in a current of cold air, if possi- ble, to set the icing at once, so it will not run off the cake ; or set it in the refrigerator. This quantity will make a very deep frosting for one cake only, and will really be sufficient for two ordinary-sized cakes. When only one cake is to be iced and the frosting is not desired thick or deep, beat the egg thin, measure a large table-spoonful of it, and to this add four table- spoonfuls of the sugar. This will make a frosting of sufficient depth to suit most tastes. Frosting made in this way will form a crust on top, under which the sugar will keep soft. COCOANUT FROSTING. Thicken plain frosting with two table-spoonfuls of prepared cocoanut, spread it upon the cake, and scatter dry cocoanut over the icing while still soft. CHOCOLATE FROSTING, NO. I. One ounce of chocolate (one square) Three table-spoonfuls of sugar. One table-spoonful of water. Place these ingredients together in a small frying-pan, and stir over a hot fire until the mixture is smooth and glossy. Let the chocolate cool, add it to plain frosting, and use. CHOCOLATE FROSTING, NO, 2. Take equal parts of grated chocolate and powdered sugar. Melt .the chocolate over the steam of a tea-kettle, placing it for this purpose in an earthenware bowl set in 552 THE PATTERN COOK-BOOK. the top of the kettle. When the chocolate is meUed, add the sugar and a tea-spoonful of vanilla. Stir until nearly cool, and use. BOILED FROSTING. This frosting is convenient to make when there is no powdered sugar at hand. The following will make an ample allowance for one cake : One cupful of granulated sugar. One-quarter cupful of boiling water. One-quarter tea-spoonful of cream of tartar. One egg (white). One-half tea-spoonful of vanilla. Place the sugar, water and cream of tartar in a small sauce-pan set in another containing boiling water, and boil for six minutes. Do not stir the sugar at all, or it will granulate. Beat the ^g%^ stiff, and gradually add to it the boiling syrup, pouring the latter in a thin stream on the ^gg^ and stirring rapidly. Beat for five minutes after the last has been added, and flavor to taste. SOFT FROSTING WITHOUT EGG. Twelve table-spoonfuls of sugar. Eight table-spoonfuls of milk. Boil these together for five minutes in a saucepan set in another containing boiling water. Remove from the fire, and stir very vigorously until cooled. The frosting is then ready for use. FROSTING WITH CONFECTIONERS' SUGAR. This sugar makes very fine frosting and does not CAKE. 553 require the use of an egg in the making. By confection- ers' sugar, however, is not meant the ordinary powdered sugar, although both are about the same price. For a Plai7i Frosting. — Add to four table-spoonfuls of the sugar a scanty table-spoonful of water or milk, stir well, and use. Add a little more sugar, if the frosting is not thick enough. For a Chocolate Frosting. — Make the plain frosting, and add to it half a square of chocolate, which has first been put in a cup and set over steam to melt, being used when thoroughly melted. FROSTING WITH GELATINE. One-half table-spoonful of gelatine. One-half table-spoonful of cold water. One table-spoonful of boiling water. Pulverized sugar. Lemon extract to flavor. Place the gelatine and cold water in a bowl, cover, and let the gelatine soak half an hour ; then add the boiling water, stir until the gelatine is dissolved, and strain it through a fine wire strainer. Add sugar to thicken, and a tea-spoonful of the extract. Frost when the cake is perfectly cold. BEVERAGES. " If the kettle boiling be Seven minutes makes the tea." " Hunger is the best seasoning for meat, and thirst for drink." TEA. Tea is the dried leaves of the tea-plant ; these are picked in May and June of each year, the plants usually surviving four or five seasons. The tea-leaf contains a larger amount of nutritive matter than any plant used for human food, although but a small portion of this nourish- ment is extracted by our common method of making tea. By that method, which, of course, aims to produce a bev- erage only, we use such a comparatively small quantity of tea that the amount of nutriment obtained is very little, the chief value of the drink being the sense of warmth and comfort that it diffuses through the sys- tem. In making tea a tin or granite pot should not be used, but one of either earthern, china or silver ware. When a metal pot is used, the tannic acid acts upon the metal, thus producing a poisonous compound. The water should be freshly boiled and used at the first boil, as after it boils a few minutes it parts with its gases and becomes flat 554 BEVERAGES. 555 and hard. Pour boiling water into the pot, and let it remain long enough to thoroughly heat the pot ; then pour it out, put in the tea, pour over it the quantity of boiling water required, and stand the pot on the back part of the stove for from five to eight minutes, accord- ing to the kind of tea used. Most varieties of tea will be ready in five minutes, but the English Breakfast, than which there is no better tea, requires fully eight minutes to extract its full strength. This tea should be placed in a greater heat than any other kind. It should be almost hot enough to boil, but the boiling point should, of course, never be quite reached. The quantity of dry tea to be used for each person depends altogether upon indi- vidual taste. The old rule, " a tea-spoonful of tea for each person and one for the pot," is a good one to follow, and by allowing a generous half-pint of water for each spoonful of tea, a moderately strong brewing is obtained. When several cupfuls of tea are required the proportion of tea may be reduced. ICED TEA. This IS a favorite drink in summer. Make the tea as above directed, strain it from the leaves, and set it on the ice for three or four hours. Serve with broken ice in each glass. RUSSIAN TEA. This is made by placing a slice of lemon in each cup before pouring in the boiling hot tea. COFFEE. Coffee grows on small trees. Mocha, the best variety. 556 THE PA TTERN COOK-BOOK. is grown in Arabia. The fruit of the tree is something like our cherry and contains two seeds or beans. By bruising the fruit, the berries are separated, and they are then washed and dried. The raw berries are tough and contain but little flavor. Much depends upon the man- ner in which the berries are roasted. Comparatively few people nowadays roast their own coffee, the work being done so well by the large establishments. Mocha and Java mixed — one-third of the former and two-thirds of the latter — is considered the most satisfactory combina- tion by the majority of people. Buy coffee in small quantities and unground, keep it in air-tight tin cans, and grind it only as required. The finer it is ground, the stronger will be the extract. There are many kinds of coffee-pots in use, and many are modifications of the French coffee-pot or biggim The coffee may be made in anything resembling the French coffee-pot, as none of the aroma is lost, the spout of the pot being closed with a thimble that prevents the escape of the steam. The coffee is filtered and comes out clear and bright. TO MAKE FILTERED COFFEE. The coffee should be ground as fine as the mill will make it. Allow half a cupful of the ground coffee to a generous quart of water; this makes sufficient for five cupfuls of coffee. Place the coffee in the cloth or strainer in the top of the pot, arranged for the purpose, pour the boiling water upon it, and set the pot back, allowing the water to filter slowly through. When it is all through, set the pot over the heat, and when the coffee is just at the bubbling point, pour it out, and at once return it to BEVERAGES. t^^'j the top of the pot to filter once more. Do this still again, making three times in all that the water has been poured upon the coffee ; and serve at once. This produces a clear, bright coffee and requires, at the most, not longer than five minutes in the making, if the heat is properly brisk. Coffee should be served as soon as made, or the bright tiavor will be lost. BOILED COFFEE. (iN COMMON COFFEE-POT.) One cupful of unground coffee. One egg. One quart of boiling water. Three table-spoonfuls of cold water. Grind the coffee coarsely, and put it into the pot, which should be well scalded. Beat the ^gg well," add to it the cold water, and stir this mixture into the dry coffee in the pot ; then pour on the boiling water, and place the pot on the fire. Stir the coffee until it boils, and then set it on the back of the stove where it will just bubble for ten minutes. Pour a little of the coffee into a cup and return it to the pot, to clear the grounds from the spout. Let the coffee stand for five minutes where it will not bubble, pour it through a fine sieve into a hot serving pot, and send to the table at once. This makes a very strong coffee, and more or less water may be used, according as the coffee is liked weak or strong. A cup of coffee is not perfect without cream. If cream cannot be used, the next best thing for many tastes is condensed milk. When this is disliked, hot milk may be substituted. The milk should be heated to the boiling point, but should not boil. Never serve cold milk with coffee. The cups should be warmed with hot 558 THE PA TTERN COOK-BOOK. water before being used for the coffee, as the latter can scarcely be served hot enough and is simply a disas- trous failure when half cold. AFTER-DINNER BLACK COFFEE. This is made by either of the recipes given, double the proportion of coffee being used. It should be very strong and clear and should be served in small cups, with block sugar, if desired, but never with cream or milk. VIENNA COFFEE. This is the same as the ordinary coffee, with the addi- tion of whipped cream at serving. CAFE AU LAIT, This is made of equal quantities of filtered coffee and boiled milk. COCOA. Cocoa or chocolate nuts are the seeds of a tree growing in Mexico, the West Indies and South America. These seeds are roasted the same as coffee, until the aroma is brought out. They are then pounded to a paste in a hot moi tar or ground between rollers. The substance thus produced, when mixed with sugar, starch, vanilla and cinnamon, forms the chocolate of commerce. Cocoa is made by grinding the bean fine, partly extract- ing the oil, and mixing a small proportion of sugar with the remaining powder. Cocoa nibs are the bean deprived of its husks and then broken into small pieces. This is the purest and BEVERAGES. 559 best cocoa in our market. The shells or husks are also used to make a weak decoction for people with delicate digestion. TO MAKE COCOA. One quart of milk. Four table-spoonfuls of cocoa. Put the milk on the fire in a farina kettle. Moisten the cocoa with a little cold milk, and pour it into the milk in the kettle as soon as it boils, stirring all the while it is being added. Stir until the milk again boils, cover the kettle, boil five minutes, and serve. Whipped cream is often served with cocoa. COCOA FROM THE NIBS. One-half cupful of broken cocoa. Two quarts of water. One pint of cream. Place the cocoa and water together in the double boiler, and boil them for two hours, when they should be reduced in quantity one-half. Heat the cream, add it, strain, and serve. cocoatinA. This is very like chocolate, but is more delicate, and is nearly free from oil. Two table-spoonfuls of cocoatina. One table-spoonful of sugar. Four table-spoonfuls of boiling water. One and a-half pint of milk. Place the cocoatina in a bowl with the sugar, add the 560 THE PATTERN COOK-BOOK. boiling water, and rub the cocoa to a paste. IJeat the milk to boiling, stir in the paste, whisk well, pour into a hot jug, and serve. If liked stronger, more of the powder may be used. BROMA. One large table-spoonful of broma. Four large table-spoonfuls of boiling water. One table-spoonful of sugar. One pint of milk (hot). Place the broma in a sauce-pan, and add the water, stir- ring all the time. Add the milk, which should be boiling, and then the sugar. Place the pan on the fire, stir until the mixture boils, and serve at once. CHOCOLATE. When properly made, this is a very delicious drink. As in the case of tea and coffee, tastes differ as to its strength, one ounce of plain chocolate to one quart of milk being, however, the proportion generally liked. Many prefer the chocolate thick, making it so by using a large quantity of chocolate, by putting in some thicken- ing substance, such as arrowroot, corn-starch, etc., or by mulling the chocolate. The small dasher that comes in the regular chocolate pot is called the muller, and is worked up and down the same as the dasher of a churn. This froths and thickens the chocolate. Should there be no muller among the kitchen utensils, the chocolate may be made in a double boiler, and then whipped wdth a cream whipper or a Dover ^gg beater. Whipped cream is often served with chocolate ; it should be whipped and drained, and may be served either plain, or slightly sea- soned with sugar and vanilla. BEVERAGES. 56 1 PLAIN CHOCOLATE. Two squares of chocolate. One quart of milk. Three table-spoonfuls of sugar. Two table-spoonfuls of water. Place the milk in a double boiler to heat. Scrape the chocolate fine, and put it in a small frying-pan with the sugar and water ; set it in a good heat, stir constantly until smooth and glossy, and then stir it into the boiling milk. Beat with a whisk for three minutes, and serve hot. A richer drink is made by doubling the amount of chocolate mentioned above. A good chocolate is also made by using with the same quantity (two squares) a pint of milk and one of water. If the chocolate is de- sired thick, mix a table-spoonful of arrowroot or corn- starch with two table-spoonfuls of cold milk, stir this into the boiling milk, and cook for ten minutes before adding the dissolved chocolate. Half a tea-spoonful of vanilla may be added to the chocolate, if cared for. SUMMER DRINKS. ROOT-BEER. There is no summer beverage, perhaps, that is more refreshing than root-beer, and it is very easy to make. When the roots had first to be steeped and the strength thus obtained, the making of the beer was a laborious task ; but now, many root extracts are procurable at little cost, and are wholly satisfactory. Hire's extracts are iimong the best. 36 562 THE PATTERN COOK-BOOK. Fourteen quarts of water. Two quarts of sugar. Three tea-spoonfuls of extract of ginger. One bottle of Hire's Extract. One scant pint of baker's yeast. Place all these ingredients together in an earthenware jar, stir until the sugar is dissolved, and bottle immedi- ntely. The corks of the bottles should be tied securely down or the contents will be lost. This is the difficult part of the work, but if the common beer bottle with pat- ent cork is to be had, it will be found most convenient, and as they last for years, the expense is not great. Use the beer after it has been made one week. A recipe for making root-beer may be found in the package of any kind of extract sold, but such directions can scarcely be depended upon, as each manufacturer en- deavors to impress upon the purchaser the large quantity of beer that can be made from a single bottle of his ex- tract. A tasteless, unsatisfactory drink usually results from following these formulas. Set the beer on ice be- fore using. HOP BEER. Two quarts of dry hops. Twelve quarts of water. One quart of molasses. One cake of compressed yeast. Three table-spoonfuls of ginger. One table-spoonful of wintergreen essence. Steep the hops very slowly for two hours in two quarts of the water; then strain, and add the rest of the ingredi- ents, adding the water first to make the whole tepid be- fore adding the yeast cake, which will dissolve in the BEVERAGES. 563 water. Let all stand in an earthen jar for twelve hours ; then strain, and bottle tightly. This is a pleasant drink, and a tonic as well. PHILADELPHIA MEAD. One quart of boiling water. One-half pint of molasses. Two and a-quarter pounds of brown sugar. One-half ounce of flavoring extract. Two ounces of tartaric acid. Put the water, sugar, molasses and acid together ; and when the mixture is cold, add the extract, which may be the essence of wintergreen or sassafras — or any other kind used for such a purpose. Bottle, and set away in a cold place. To make the mead, place two table-spoonfuls of the syrup in a glass of ice-water, stir until well mixed, and add a-quarter of a tea-spoonful of bi-carbonate of soda to render the drink effervescent. This is a most refresh- ing summer beverage. RASPBERRY SHRUB. Place any quantity of red raspberries in a stone jar, cover them with good cider vinegar, and let the whole stand twelve hours ; then strain, and to each pint of the juice add a pint of sugar. Boil ten minutes, and bottle while hot. In using, add enough to a glass of ice-water to suit the taste. mother's HARVEST GINGER DRINK. One egg. One quart of very cold water. One-half pint of vinegar. One scant table-spoonful of ginger. Three table-spoonfuls of sugar. 564 THE PATTERN COOK-BOOK. Beat the egg well, add to it the sugar and ginger, stir until perfectly smooth, and then put in the water. When the sugar is dissolved, add the vinegar, using this, how- ever, according to its strength, only enough being re- quired to give the drink piquancy. WINE, AND HOW TO SERVE IT. The number of kinds of wine used at dinner varies with the taste of the host or hostess. When a great dis- play is desired, as many as twelve varieties are served, but for ordinary dinners four is generally the limit. Indeed, many dinners are now given at which wine is omitted altogether, and at simple dinners there is often but one wine, which is a choice claret or champagne. When three wines are to be served, they usually consist of a fine sherry with the soup, claret with the course after the fish, and champagne with the roast. If champagne alone is selected, it should be served just after the fish. The following may serve as a WINE MENU. ^'ith Raw Oysters White Wine (Sauterne, Rhine, etc). " Soup, ) '• Fish, S Sherry or Madeira. " Meat, Champagne. Game, Claret. Dessert, Sherry, Port or Burgundy. Regarding the temperature at which wines should be served : sherry should be thoroughly chilled ; Madeira neither warm nor cold, but about the temperature of the room ; claret the same as Madeira, and never with ice ; and champagne can scarcely be served too cold. BEVERAGES. 565 Wine should be unpacked as soon as possible after de- livery, and the bottles laid upon their sides in some place in which the changes of temperature will not be felt. Red wines, especially clarets, should be kept dry and warm, as they are injured more by cold than by heat. They are, therefore, better stored elsewhere than in the cellar. Champagne and Rhine wines withstand cold bet- ter than heat, the latter often causing fermentation. Sherry, Maderia and all spirits should be kept warm. FRUIT: HOW TO SERVE IT. • " Have you apples, good grocer ? ' ' O yes, ma'm ! how many ? ' " Mary Mapes Dodge. The arrangement of fresh fruits for the table affords play for the most artistic taste. Melons, apples, oranges — indeed, all kinds of fruit are appropriate for breakfast. APPLES. Select for the table only those that are most sightly. They should be wiped and brightly polished with a soft towel. Serve in a fruit dish or a small, pretty basket. Provide silver knives at each plate for cutting the fruit. BANANAS. These are served whole, the red and yellow being mixed. PEACHES. Rub the down carefully off the peaches, and serve them in a pretty basket, with peach leaves peeping through them ; or they may be pared, sliced, sprinkled with pow- dered siigai- and sent to table immediately the sugar is added. Serve thick, sweet cream with peaches when pre- pared in this way. S66 FRUIT: HOW TO SERVE IT. 567 PEARS. These are served the same as apples. PINEAPPLE. Pare the fruit, remove the eyes, and pick it into small pieces with a silver fork, beginning at the stump end and tearing the fruit from the core. Sprinkle the shredded pineapple with powdered sugar, and set it in a cold place for at least one hour before it is needed. POMEGRANATES. Remove the outside skin, and carefully take out the seeds, rejecting all the brown skin that divides the sec- tions. Heap the seeds in a pretty dish, mix with them finely chopped ice, and serve. BERRIES. Strawberries, raspberries, etc., should be carefully picked over a few minutes before serving time, and heaped on a glass dish. Pass sugar and cream with the berries at table. Berries should never be washed. If soiled, they should not be purchased. When berries raised in one's own garden become soiled by a heavy rain, they may be used, after the needed washing, in mak- ing pies or shortcakes, but should never be served alone. In France large strawberries are sent to table without being hulled ; sugar is placed in the center of the saucer passed to each person, and the strawberries are taken by the hulls between the thumb and finger, dipped in the sugar and so eaten. 568 THE PA TTERN COOK-BOOK. CURRANTS. Stem the currants, and heap them on a dish in rows of red and white, placing a border of leaves around the out- side. This fruit is also served unstemmed, in which case large clusters should be selected. They should be rinsed by being dipped repeatedly in cold water, and then drained on a sieve. Arrange the clusters on a pretty dish, and serve in saucers around a small pyramid of powdered sugar, the fruit when eaten being dipped in the sugar and eaten from the stem. GRAPES. If the grapes are at all soiled, or if they are Malagas, they should be rinsed in cold water and drained on a sieve, after which they may be arranged on a pretty bas- ket. Fruit scissors should accompany the basket, with which to divide the clusters, if desired. ORANGES. There are many fancy ways of cutting oranges for serv- ing, but these always produce a strained effect that im- presses the beholder with an unpleasant hint of vulgar- ity. It is, therefore, wiser to serve this fruit plain. At table they may be cut crosswise and eaten with a spoon, or they may be separated into sections and eaten thus from the fingers. WATERMELON. This should be thoroughly chilled before being used. There are many ways of cutting. The melon may be simply cut in two, and a slice cut from each convex end so that the portions will stand firmly on the platter. In FRUIT: HOW TO SERVE IT. 569 serving the pulp is scooped out with a table-spoon. Another method of serving that produces a very attract- ive dish consists in peeling the entire melon, leaving only the red ball, which is sliced at table. CANTALOUPES. These are cut in halves and the seeds carefully re- moved, half a melon being passed to each person ; and they should be very cold for serving. They may be eaten with a spoon or fork, and salt should be at hand for those who desire it. The half mel- ons are often sent to table filled with pounded ice. HOW TO ICE FRUITS FOR SERVING. Currants, plums, grapes, cherries and many other fruits make a most refreshing and appetizing breakfast dish when iced. This is done in the following manner : Beat the white of an ^,gg just enough to thin it ; dip the fruit in the ^gg^ and while still moist, roll it in powdered sugar, and place on a sieve to dry. This work, of course, should be done the previous day. COOKED FRUITS. BAKED APPLES, NO. I. Use sweet apples for baking. Cut out the blossom ends, wash, but do not pare the apples, and place them in a large pudding-dish ; pour a cupful of water into the dish, cover the latter closely with another dish or a pan, set it in a moderate oven, and bake the apples until tender. Remove them from the dish, pour the juice over them while hot, and repeat this as they cool. Set the apples on the ice, and at serving time transfer them to a 570 thb: fa ttern cook-book. glass dish, pouring the juice over them again. Eat with powdered sugar and cream. Apples will not brown when baked in this way, but will be deliciously flavored. BAKED APPLES, NO. 2. Select tart apples, and pare them or not, as preferred. Extract the cores without breaking the apples, fill the cavities thus formed with sugar, sift a little cinnamon on lop, and add an-eighth of a tea-spoonful of butter to each apple. Place the apples in an earthenware baking- dish, cover the bottom with water, and bake until the fruit is soft, basting occasionally with the syrup. QUINCES. These are baked in the same manner as directed in the preceding recipe, the spice being omitted. Quinces require a long time in baking, and frequent basting. APPLE SAUCE. Pare, core and quarter tart apples ; place them in a granite-ware kettle with enough water to keep them from burning, and cook until tender. Turn them into a col- ander, pulp them through, and season to taste with sugar and a little powdered cinnamon. Return the sauce to the kettle, stew it slowly, until the sugar is thoroughly dis- solved, and set it on the ice. STEWED APPLES. Pare, core and quarter lart apples. Make a syrup of a cupful of sugar, two-thirds of a cupful of water and a little lemon-peel. When the syrup boils, add the apples, and cook carefully until they are tender but not broken. FRUIT: HOW TO SERVE IT. 57 1 Remove them carefully, boil the syrup down a little, and strain it over the apples. SPICED APPLES. Place one cupful of sugar and three cupfuls of water in a granite-ware pan, and add eight cloves and a three-inch piece of cinnamon or a bit of ginger root. Closely cover the pan, and boil slowly for fifteen minutes. Wipe a number of small, tart apples, extract the stem and blos- som ends, and cook the fruit in the syrup until tender, taking care that the apples are not broken. Lift them out into a dish, boil the syrup until reduced one-third, and strain it over the apples. SPICED PEARS. These are prepared the same as spiced apples ; but if the pears are dry and hard, they should be parboiled slowly in clear water before being cooked in the syrup, as the sugar will harden them, and they will .not be- come tender if put into the syrup for the entire cook- ing. STEWED PRUNES. Wash the prunes carefully, and if hard and dry, soak them an hour xw cold water before cooking. Place them in a porcelain-lined or granite-ware kettle, with boiling water to cover. Cover the kettle closely, and boil slowly until the prunes are swollen and tender. Then add two table-spoonfuls of sugar to every pint of prunes, and boil a few minutes longer, but not long enough to break the skins. If the prunes lack flavor, add a little lemon-juice. 5/2 THE PATTERN COOK-BOOK. RHUBARB SAUCE. Peel the rhubarb, and cut it into inch lengths ; place it in a granite-ware stew-pan, and for each quart of rhubarb add a tea-cupful of sugar and half a cupful of water. Stew slowly until tender. < BAKED RHUBARB SAUCE. Proceed as in the preceding recipe, and after adding the water and sugar, place all in an earthenware baking- dish. Cover the dish, and bake slowly for two hours. The rhubarb will be found of a rich color when done, and it will not have cooked to pieces. SAUCE OF DRIED FRUITS. This may be made of evaporated apples or peaches or of dried berries or plums. If apples or peaches are used, wash them carefully in cold water, rubbing them between the hands the same as in washing rice. Place the fruit in a large bowl, allow a quart of water to each pint of fruit, and leave die latter to soak over night. In the morning put both fruit and water in a granite-ware sauce- pan, add a cupful of sugar, artd, if apples are used, also put in the juice of one lemon. Set the pan on the back of the range and cook slowly for three hours, not stirring the fruit while cooking. When done, turn the sauce into a bowl, and set it away to cool. Berries require careful washing, and will cook lender much more quickly than apples, but they must be soaked over night in order to be of proper flavor when done. Plums re- quire a large amount of sugar in cooking, the quantity varying according to the kind used. COOKERY FOR THE SICK. " Ol' herbs and other country messes, Which the neat-handed Phillis dresses." Milton, A GOOD nurse is now considered of as much impor- tance in the sick-room as a skillful physician. Not the least among the nurse's duties is to provide food for the sufferer — food that shall be palatable and inviting and at the same time nourishing and wholesome. Every mother of a family ought to know how to cater to the fitful appe- tite and weak digestion of an invalid. The three great events of the day to the poor bedridden patient are the three meals, and these should be most delicately and carefully prepared. . The sick person should not be asked what he would like to have served, for he will surely sicken of food with the effort of selection and will very likely end by saying, " Nothing at all 1 " He should be watched carefully and the slightest intimation of a desire for any particular delicacy should be immediately considered ; and if the desired food will not prove injurious, it should be pre- pared at once, and without the patient's knowledge, if possible, so it may prove a complete surprise. By all means make every dish, no matter what its nature, as 573 574 THE PATTERN COOK-BOOK. dainty and attractive looking as may be, and be sure it is well cooked. The eye, as well as the palate, of the patient is to be considered ; therefore, serve the invalid's meals on the choicest ware you possess, accompanied by the snowiest of napkins and the brightest of silver. Only a little food should be served at a time, for fear of frightening away the wavering appetite by the sight of much food. A bit of green on a chop or steak will add much to the daintiness of the dish. All through the present work are given recipes for dishes that an invalid may eat with pleasure and safety. Among these are nearly all the soups, carefully cooked meats and fish, all kinds of bread (if not fresh), cooked fruits, simple puddings, in the making of which no fat is used, jellies, creams and other light desserts. Re-cooked meats, fish or vegetables should never be offered to an invalid. Milk is now given in all kinds of illness ; and when it does not agree with the patient, a table-spoonful of lime-water added to each glassful will generally pre- vent any disagreeable consequences. Hot milk is con- sidered a good stimulant after much fatigue. It should not be allowed to boil, but should just reach that point and be served as hot as possible, the cup being heated before being used, and the milk being covered with the inverted saucer while on its way to the sick-room. The patient should sip the milk as hot as can be borne, and will often find it as strengthening in its results as wine or liquor. In preparing any of the grain foods for a sick person, extra care should be taken that they are sufficiently well cooked, else the result may be hurtful. Of the laxative articles of diet, oatmeal is one of the most important. COOKERY FOR THE SICK. 575 It stands before all other grains in point of nutrition. Rice is also a very valuable article of food in cases of digestive derangement. It nourishes and soothes at the same time, and supports the strength most desirably. For acute affections of the alimentary canal, rice-water for drink and rice jelly for food form a particularly appropri- ate diet. These preparations are also advised during convalescence from acute fever, and other maladies where there is intestinal trouble, especially in the summer com- plaints of young children. The value of corn-meal for invalids who are thin and low of temperature is but little appreciated. Corn-meal contains a large percentage of oil, which is heat-producing and nourishing. Of meats, none is so juicy and appetizing as a beef- steak from a proper cut and properly cooked. Pork and veal should never be given in any form to a sick person. Some physicians claim that venison is the most easily digested and assimilated of meats, and class mutton next and beef third; but beef can often be eaten when no other variety of meat can even be tasted. BEEF-TEA. In families where little time is given to preparing invalid dishes, the extract of beef is much to be preferred in the making of beef-tea. In this way the tea can be made as strong or weak as may be desired, and may be got ready quickly, hot water and a little salt (generally half a tea-spoonful to a cupful of water) being all that is neces- sary besides the extract. A physician of large practice has said that beef-tea made in this way is much better than three-fourths of that prepared direct from the beef, and that only with exceptionally good nurses would he 576 THE FAT TERN COOK-BOOK, allow any Other kind to be administered to his patients. In making tea from the beef, have tlie meat cut from the round and chopped very fine by the butcher. To a pound of meat allow a pint of cold water. Put the water on the meat in a covered saucepan, and let the latter stand for an hour on the back of the stove in a very moderate heat, stirring frequently; then place it in a stronger heat, letting the liquid heat up very slowl)^, and simmer for an hour longer. Add salt to taste, strain and set away to cool. When cold remove every particle of fat from the top, and heat up only the quantity needed for immediate use. When the tea is required m a hurry, the grease may be taken off by laying a white paper on top of the warm liquid. STRONGER BEEF-TEA. Place a pound of finely chopped lean beef in a wide- mouthed bottle, or in a fruit-jar. Add to it half a pint of cold water, and let it stand for an hour ; then place the bottle in a sauce-pan of cold water, place the pan on the fire, and heat the water slowly almost to the boiling point, but be careful not to let it boil. Cook in this way for two hours ; then strain, and season with salt to taste. The thick sediment that falls to the bottom of beef-tea after it has stood for a short time, is the most nutritious part of the preparation ; yet many ignorantly serve only the clearer and poorer part to the patient. It is to keep this sediment (the albuminoids) in a safe, digestible con- dition that the cook must be careful that the water which surrounds the bottle does not boil, as great heat, hardens albumen. COOKERY FOR THE SICK. 577 BEEF ESSENCE. Have the meat chopped very fine, place it in a fruit-jar, and screw on the top of the jar, but not tightly, or the jar will burst. Set the jar in a saucepan of cold water, heat the water slowly, and keep it near the boiling point for four hours. Pour off the juice from the meat, and press the latter to extract every drop of the essence, using for the purpose a lemon-squeezer, or a meat- squeezer that is sold for this particular work. Season slightly with salt when serving. This makes an invalu- able aliment for persons who are or have been very ill, and for weak infants when they need much nourishment in small compass. It can be administered like medicine by the tea-spoonful at regular intervals. BEEF JUICE. Choose a thick cut of fresh, juicy and very lean steak. Broil it over the coals only long enough to heat it throughout ; then cut it into small pieces, place these in a lemon squeezer or a meat press and press out the juice into a warm dish. Salt slightly in serving. MUTTON JUICE. Prepare this the same as beef juice, using for the pur- pose a thick cut from the leg, and cutting ofif all the fat. CHICKEN BROTH. Cut up a young fowl, and remove all of the skin and fat. Wash the chicken, cut it into small pieces, crack the bones well, and place it in a kettle with two quarts of cold water. Set the kettle on the fire in a slow heat, 578 THE PATTERN COOK-BOOK. and gradually bring the water to the boiling point. Skim carefully, and set it back where it will gently sim- mer for three hours, keeping the kettle tightly covered. Season with salt, strain off the broth, and serve. If sago, tapioca or rice is not objectionable to the patient, it may be added with advantage. Soak two table-spoonfuls of the grain for an hour in cold water, drain, add it to the strained broth, and simmer slowly for twenty minutes. If the kettle is kept well covered and the cooking is as slow as it should be, the liquid will not boil away appre- ciably. Should the broth be needed very quickly, the rice may be boiled by itself in just enough water to keep it from browning, and both water and rice may be added to the broth, care being taken that there is not enough water with the rice to weaken the broth. MUTTON BROTH. Take a pound of the scraggy part of the neck of mut- ton, cut off all the far, and cut the lean into small cubes. Add to the meat four table-spoonfuls of pearl barley, and three pints of cold water. Heat slowly to the boiling point, skim carefully, and set the broth back where it will simmer. Place the bones in a pint of cold water, and boil them gently for half an hour ; then strain the liquor into the broth, and cook the latter two hours longer. Season well with salt. The barley may be omitted if not cared for, but it adds much to the nutritiousness of the broth. BEEF BROTH. This is made the same as mutton broth. COOKERY FOR THE SICK. CLAM BROTH. 579 For this purpose the clams should be in the shells. Scrub a dozen clams with a brush until they are perfectly clean, place them in a stew-pan, and add half a pint of boiling water. Place the pan on the fire in a moderate heat, boil fifteen minutes, and strain the liquor through a fine sieve. Should the broth be too fresh (which it sel- dom is), add salt. If it is too salt, dilute it with boiling water. GRUELS. Sick persons almost invariably have a natural antip- athy against all " sick dishes," and this repugnance is perhaps, most decided against gruels of all kinds. When gruels are served to an invalid, they should be carefully selected with the nature of the complaint in view. Thus, in excessive disorder of the bowels, oatmeal gruel should never be given, but instead a flour gruel. OATMEAL GRUEL, NO. I. When much oatmeal gruel is to be required, it will prove an economy of time to cook the oatmeal into mush, as previously described in this book, making sure that it is very thoroughly done. Place it in a bowl, and cover tightly. When gruel is needed, place some of the mush in a frying-pan, add milk sufficient to thin it to the de- sired consistency, and boil slowly for five minutes, stirring all the time. Add salt, and serve. OATMEAL GRUEL, NO. 2. One quart of boiling water. One table-spoonful of raw oatmeal. One-half tea-spoonful of salt. 58o THE PATTERN COOK-BOOK. Place the water in a frying-pan, add the oatmeal, and cook for two hours in a slow heat. Season with the salt, and strain or not, as the physician may direct. To serve, fill a cup two-thirds full with the hot gruel and fill the balance with cream or milk, stirring both well to- gether before taking to the patient. INDIAN MEAL GRUEL. One quart of boiling water. One-half tea-spoonful of salt. Two table-spoonfuls of meal. One table-spoonful of flour. Four table-spoonfuls of cold water. Place the meal and flour in the cold water, rub them smooth, and stir the paste into the boiling water. Stir well, and when the gruel boils, set it back where it will simmer gently for two hours. Add the salt, cook for half an hour longer, and serve with cream or milk, the same as in the preceding recipe. FLOUR GRUEL. This is particularly useful in the summer troubles of little children. Place a pint of flour in a cloth, tie it tightly, put it in a kettle of boiling water, and let it boil four or five hours. When the cloth is untied, the gluten of the flour will be found in a mass on the outside of the ball. Remove this, and the inside will be found a dry powder, which is very astringent. Grate from the ball, wet the powder in cold milk, and stir it into a pint of boiling milk, using as much of the powder as will thicken the milk to a palatable porridge. Add salt, and serve hot. COOKERY FOR THE SICK. 58 I FLOUR GRUEL, NO 2. One pint of boiling milk. One-half tea-spoonful of salt One table-spoonful of flour. Four table-spoonfuls of cold milk. Stir ihe cold milk and the flour together, and when they are well mixed, add them to the boiling milk. Cook in a double boiler for twenty minutes, season with the salt, strain, and serve hot. This gruel may be made more nutritious by adding half a cupful of raisins to the milk when it is put on to boil. These also are strained off. GRAHAM GRUEL. One pint of boiling water. One-half tea-spoonful of salt. Four table-spoonfuls of cold water. One table-spoonful of graham meal. Make the same as the preceding, omitting the raisins, and boiling for thirty minutes instead of twenty. Serve with cream or milk, t^ie same as the flour gruel. MILK TOAST. Cut the bread in thin slices, pare off the crust, and toast carefully until of a golden-brown hue. Butter it lightly while hot. Have ready a tea-cupful of milk that has been slightly thickened with a tea-spoonful of flour and salted to taste ; pour this hot over the toast, and serve at once. CREAM TOAST. This is richer than milk toast, but is often most grate- 582 THE PATTERN COOK-BOOK. fully received by the patient already tired of other foods. Toast the bread, and butter it the same as directed in the preceding recipe. Sprinkle the toast with *a very little salt, pour over it three or four tea-spoonfuls of sweet cream to every slice, and serve at once. Do not heat the cream. The toast, if very hot, will warm it suffi- ciently. PANADA. Sprinkle a tea-spoonful of salt between two large Bos- ton, soda or graham crackers or hard pilot biscuit. Place the crackers in a bowl, and pour on just enough boiling water to soak them well. Set the bowl in a vessel of boiling water, and let it remain twenty or thirty min- utes, until the crackers are quite clear, but not at all l)roken ; then lift them out carefully without breaking, and lay them on a hot saucer. Serve very hot with sugar and cream. WHEY. This is made with sweet milk and an acid. Whey con- tains the sugar, salt and other saline principles necessary for digestion and the repair of the mineral part of the body. WINE WHEY. One cupful of new milk. One-half cupful of sherry wine. Sugar to sweeten. Place the milk in a small saucepan set in another con- taining boiling water. When the milk boils, add the wine, stir well, and leave in a mild heat until the curd COOKERY FOR THE SICK. 585 and whey separate ; then strain, sweeten the whey, and serve. Many other acids are used in making whey, and the process is the same in each instance as that for making wine whey. The proportions are given below. LEMON WHEY. One cupful of milk. Two table-spooufuis of lemon-juice. CREAM OF TARTAR WHEY. One cupful of milk. One level tea-spoonful of cream of laitar. ORANGE WHEY. Two cupfuls of milk. One orange (juice) DRINKS FOR THE SICK. CURRANT WATER. Stir a table-spoonful of currant jelly into a glassful of water. Sweeten slightly, if desired. When currant juice is obtainable, use three table-spoonfuls of the juice and enough water to dilute to the desired acidity. Acid drinks are most refreshing in fever. APPLE WATER. Bake two large, tart apples until tender, sprinkle a table-spoonful of sugar over them, return them to the oven, and cook until the sugar is slightly brown. Place the apples in a bowl, mash them with a spoon, pour a pint of boiling water on them, cover, and let them stand for an hour ; then strain and cool. 584 THE PATTERN COOK-BOOf:. RICE WATER. Wash four table-spoonfuls of rice, add to it three cup- fuls of cold water, place it on the fire, and cook for half an hour. Season with salt, strain and serve. BARLEY WATER. Wash five table-spoonfuls of pearl barley, add to it four cupfuls of cold water^ place it on the fire, and boil slowly for two hours. Strain, and when cold, season with a little salt, or, if not hurtful, a little lemon and sugar. TOAST WATER. Toast two or three slices of stale bread until brown all through, but not at all scorched. Break the toast in small pieces, and put a cupful of it into a pitcher, using none of the toast that is not thoroughly brown. Pour on the toast three cupfuls of boiling water, let this stand for ten minutes, strain, and serve when cold. FLAXSEED LEMONADE. This is very soothing to patients suffering from colds. One quart of boiling water. Four table-spoonfuls of whole flaxseed. Two lemons. Sugar. Boil the flaxseed in the water for three hours, letting it steep slowly. Strain, sweeten to taste, and add the juice of the lemons. If too thick, add a little water. HOT LEMONADE. This should only be drunk just before retiring ; it is COOKERY FOR THE srCK. 585 excellent for colds, but care should be taken to avoid all exposure on the following day. One lemon. Three-quarters cupful of boiling water. Sugar to taste. Squeeze the lemon-juice into the water, and add the sugar. Serve as hot as possible. EGG NOG. One egg. Milk. One table-spoonful of brandy, rum or wine. One table-spoonful of sugar. Beat the white of the eggs stiff, stir the sugar into it, add the yolk of the egg, beat well, and stir in the liquor. Place the mixture in a tumbler, and gradually add enough milk to fill the glass, stirring all the time. Add a slight grating of nutmeg, and serve. Wines or liquors should never be given to a patient without the advice of the physician, as in fevers they are positively harmful. Cases of sudden prostration are, however, an exception, a spoonful of liquor often quickly relieving the distress. MILK PUNCH. Sweeten three-quarters of a glassful of milk to taste, and add one or two table-spoonfuls of the best brandy. Grate a little nutmeg over the top, turn the whole into a pint bowl, and beat two minutes with a Dover egg-beater ; then pour the punch back into the glass, and serve. 586 THE PATTERN COOK-BOOK. RICE JELLV. Mix enough water with two table-spoonfuls of rice flour to make a thin paste, and then ^dd a coffee-cup- ful of boiling water. Sweeten to taste, and boil until the rice is transparent. If intended for a person suffering from intestinal trouble, boil with it a stick of cinnamon ; if for a fever patient, add, when done, several drops of lemon-juice. Wet a mould with cold water, pour in the jelly, and when cold serve with milk and sugar. TO PREPARE AN UNCOOKED EGG. Beat the yolk of the egg and a tea-spoonful of sugar together, and add to this two tea-spoonfuls of sherry, brandy or port, stirring well. Beat the white of the egg to a very stiff froth, stir it in, beating well, and serve at once. This will quite fill the glass. If wine is not desired, nutmeg may be used for flavoring. TO PREPARE RAW BEEF. Scrape very fine two or three table-spoonfuls of fresh, juicy raw beef, season it slightly with pepper and salt, spread it between two thin slices of lightly buttered bread, and cut for serving into little diamond shapes, two and a-half inches long and an inch wide. CHIPS FOR DYSPEPTICS. One cupful of Arlington wheat meal. One cupful of milk. One cupful of water. One-half tea-spoonful of salt. Beat all together until smooth, pour into two well buttered dripping-pans, and bake until thoroughly brown. COOKERY FOR THE SICK. 587 MENUS FOR INVALIDS. NO. I. BREAKFAST. DINNER. SUPPER. Oatineal Mtish. Beefsteak. CreajH 7'oust. Egg on Toast. Baked Potatoes {?n ashed). Cup of Tea. Toasted Graham Cracker. Baked Apple. Dessert. Gelatitie Pudding. NO. 2. BREAKFAST. Hoviijiy Grits. Mutton Chop. Bread [not fresh). Cup of Hot Milk. DINNER. Chicken Broth, ivitli Rice. Dessert. Wine Jelly, with Cracker. NO. 3. SUPPER. Milk Toast. Quince Jelly. BREAKFAST. DINNER, SUPPER. Crax-ked Wheat Mush. Beef Broth, with Barley. Corn Meal Mtcsh, Oysters on 7 oast. Bread {not fresh). 7vith Cream and Stigar. Dessert. Soft Custard. MENUS. " Serenely full, the epicure would say, ' Fate cannot harm me, I have dined to-day.' " Sydney Smith. The following menus have been prepared for use in families where an expensive menu would not be possible. Where the cost need not be considered, a caterer is generally engaged, or the number of servants is pro- portionate to the style of service. Any of these menus may readily be served in homes where but one maid is employed, if proper forethought be given as to time, etc. All the necessary directions for preparing the dishes mentioned in these menus will be found through this work. MENU FOR THANKSGIVING DINNER. Oysters 07i the Half-sJicU. Noodle Soup. Roast Tin-key. Gihlet Gravy. Mashed Potatoes. Mashed Turjtips. Chicken Pie. P/ai/i Celery. Cranberry Sauce. Creamed Ouions. Lettuce Salad. Suet Pudding, with Smm) Sauce. Apple Pie. Ptimpkin Pic. Mince Pie. Fruit. Coffee. S88 MENUS. I\IENU FOR CHRISTMAS DINNER. Oyster Soup. Baked Fish. Tomato Sauce. Potato Balls. J^oast Goose, ivith Apple Sauce. Cauliflower. Mashed Potato. Venison Steak. Curraiit Jelly. Baked Siveet Potatoes. Stewed Celery. Lettuce Salad. Plum pudding., with Brandy Sauce. Ice Cream. Cake. Fruit. Coffee. MENUS FOR A SPRING DAY. BREAKFAST. 589 Creamed Potatoes. Graham Gems. Fruit. Wheat-Germ Mush. Broiled Lamb Chops. Hominy Waffles. Coffee. LUNCHEON. Water Cresses. Toast. Scalloped Oyster Canned Peaches Tomato Soup. s. Tea. Rolls. Cake. DINNER. Roast Beef, with Yorkshire Pudding. Stewed Macaroni. Mashed Potatoes. Chocolate Corn-Starch. Coflee. >90 THE PA TTERN COOK-BOOK. SUPPER. Oysters on Toast. Tea Biscuit. Stewed Prunes. Cookies. Chocolate. Tea. MENUS FOR A SUMMER DAY. BREAKFAST. Berries. Broiled Steak. Baked Potatoes. Rolls. Coffee. LUNCHEON. Boiled Eggs. Toast. Sir aw berry Shortcake. Tea. DINNER. Clam Soup. Baked Veal. Potatoes, roasted with the veal. Spinach. Salsify. Tomato Salad. Cantaloupes. SUPPER. Milk Toast. Biscuit. Berries. Cake. Tea. MENUS FOR AN AUTUMN DAY. BREAKFAST. Beef on Toast. Grapes. Oatmeal Mush. Coffee. Corn Bread. MENUS. LUNCHEON. 591 Grapes. Corned-beef Hash. Bread. Raw Tomatoes [sliced). Peaches. Coffee. Chocolate. DINNER. Celery Soup. Stewed Chickett. Rice. Plain Boiled Potatoes. Stewed Tomatoes. Bread Pudding, with Vanilla Sauce. Coffee. SUPPER. Welsh Rarebit. Bread. Baked Quinces. Sponge Cake, Tea. MENUS FOR A WINTER DAY. BREAKFAST. Corn-meal Mush. Broiled Bacon. Creamed Potatoes. Buckiuheat Cakes, with Maple Syrup. Coffee. LUNCHEON. Consomme. Fried Corn-meal Mush. Baked Sweet Potatoes. Apple Sauce. Rolls. Chocolate. DINNER. Roast Turkey, with Cranberry Sauce. Mashed Potatoes. Cauliflower. Celery Salad. Bird's-Nest Pudding. 592 THE PA TTERX COOK-BOOK. SUPPER. Cold Tongue. Brown Bread, Toasted. Cold Bread. Cake. Preserves. Tea. Cocoa. MENUS FOR A LENTEN DAY. BREAKFAST. Oatmeal Mush, with Cream. Oysters on Toast. Muffins. Coffice. LUNCHEON. Vermicelli Eggs. Baked Potatoes. Rolls. Canned Berries. Cake. Chocolate. DINNER. Clam Soup. Baked Fish, with Tomato Sauce. Plain Celery. Mashed Turnips. Boiled Potatoes. Gelatine Pudding, with Custard Sauce. Coffee. SUPPER. Potato Salad. Cake. Milk Toast. Bread. Cocoa. MENU FOR A SMALL COMPANY LUNCHEON. Sandwiches. Raw Oysters. Chicken Salad. Rolls. MENUS. 593 Preserves. Cakes. Ice-Cream. Tea. Chocolate. MENU FOR A SMALL COMPANY DINNER. Oysters on the Half-Shell. Consomme. Fried Smelts^ with Tartare Sauce. Boiled Potato Balls. Roast Chicken, with Currant Jelly. Sweetbread Croquettes. Mashed Potatoes. Boiled Celery. Welsh Rarebit. Water-cress Salad. Custard Souffle^ with Cream Sauce. Pruit. Coffee. TWO MENUS FOR EVENING CARD PARTIES. NO. I. Bouillon. Chicken Salad. Rolls. Champagne. Olives. Fancy Cakes. NO. 2. Rolled Chicken Sandwiches. Salad. Ham [sliced). Wafer Crackers. Cream. Cakes. Coffee. MENU FOR AFTERNOON TEAS. Sandwiches. Tea. Fancy Cakes. Claret Punch. 38 594 ^-^^^ ^^ TTERN COOK-BOOK. MENU FOR children's BIRTHDAY PARTY. Cold Chicken {sliced). Bread. Soft Custard. Jce-Cream. Fancy Cakes. Birthday-Cake {with Nanie and Date). Nuts. Fruit. Candy. BILL-OF-FARE TABLE. Bills of fare can be easily made for the most elaborate or the plainest dinner that is to be served in courses, by selecting more or less of the dishes mentioned in the fol- lowing table, and serving them in the order indicated. FIRST COURSE. — Raw oysters, little clams, Roman punch. SECOND COURSE. — Soup. THIRD COURSE. — Hors-d' oeuvres (Relishes). Cold : sar- dines, pickled oysters, cucumbers, radishes, pre- served herrings, anchovies, cold slaw. These dishes are considered as appetizers and are very properly served at this course. It is a French custom. FOURTH COURSE. — Fish. Any kind of fish or shell-fish. FIFTH COURSE. — Hors-d''(Kuvres. Hot : these are the light entrees, such as croquettes, all kinds of hot pat- ties (not sweet), sweetbreads, brains, etc. SIXTH COURSE. — ReJcves. The substantial dishes, such as roast joints of beef, veal, lamb, mutton or venison, roast or boiled turkeys or chickens, fillet of beef, braised meats, etc. SEVENTH COURSE. — Roman punch. EIGHTH COURSE. — Entries. Cutlets, all kinds of patties (not sweet), sweetbreads, fricassees, scollops, cas- seroles, poultry or game en coquiile, croquettes, sal- BILL-OF-FARE TABLE. 595 mis^ blanqtiettes, any of the meats or game made into side dishes. NINTH COURSE. — Entrements. Dressed vegetables, served alone, such as cauliflowers, asparagus, artichokes, corn, spinach, boiled celery, string beans, or French peas on toast, macaroni, dressed eggs, frit- ters. TENTH COURSE. — Game of any kind. ELEVENTH COURSE. — Salad of any kind. A plain salad is often served with the game. TWELFTH COURSE. — Chcese, macaroni dressed with cheese, cheese omelet, cheese-cakes. Cheese and salad are often served together. THIRTEENTH COURSE. — EiiU'emets (sweet). Any kind of puddings, jellies, sweet fritters, sweet pastries, creams, charlottes, etc. FOURTEENTH COURSE. — Glaccs. Anything iced, such as ice creams, water ices, frozen puddings, etc. FIFTEENTH COURSE. — Desscrt. Fruit, nuts and raisins, candied fruits, bonbons, cake, etc. SIXTEENTH COURSE. — Coffce, and little cakes or biscuits (crackers). MEASUREMENTS. Make it plain upon the tables, That he may run that readeth it. Scripture. 4 tea-spoonfuls of liquid, . . . . 4 table-spoonfuls of liquid, . i gill, J cupful I table-spoonful of liquid, . . . . 1 pint of liquid, .... 2 gills of liquid, .... I kitchen cupful, .... I quart of sifted pastry flour. 1 quart of sifted " new-process " flour, less i gill, 4 cupfuls of flour, . . . . i 2 rounded table-spoonfuls of flour, . 1 rounded table-spoonful of granulated sugar, . 2 rounded table-spoonfuls of ground spice, I heaping table-spoonful of powdered sugar, . 3 cupfuls of corn-meal, i^ pint of corn-meal, I cupful of butter, I pint of butter, . I table-spoonful of butter, Butter the size of an egg. Butter the size of a walnut, . 1 solid pint of chopped meat, ID eggs, 2 cupfuls of granulated sugar, I pint of granulated sugar, . I table-spoonful. or I wine-glassful. ^ ounce. I pound. I cupful, or I pint. i pint. I pound. I pound. quart, or 1 pound. I ounce. I ounce. I ounce. I ounce. . I pound. 1 pound. . . ^ pound. I pound. I ounce. 2 ounces. I ounce. I pound. I pound. I pound. I pound. MEASUREMENTS. 597 I pint of brown sugar, . 2\ cupfuls of powdered sugar, I cupful of rice, . . . . I cupful of stemmed raisins, I cupful of cleaned and dried currants, 1 cupful of grated bread-crumbs, . 8 rounded table-spoonfuls of flour, 8 rounded table-spoonfuls of sugar, 8 rounded table-spoonfuls of butter, 2 gills, .... I common tumblerful, . 3 table-spoonfuls of grated chocolate, I pint, . . . . . I pint, .... T ounce, .... 1 table-spoonful, i6 drachms, i6 ounces, .... 4 gills, .... 2 pints, . • . . 4 quarts, .... 1/ UUIUJCS. I pound. \ pound. . 6 ounces. 6 ounces. . 2 ounces. I cupful. I cupful. I cupful. I cupful. I cupful. I ounce. 1 6 ounces. 4 gills. 8 drachms (^ gill). \ ounce. I ounce. I pound. . I pint. I quart. I gallon. SMALL ECONOMIES. " Waste not — want not." " Economy is a poor man's revenue, Extravagance — a rich man's ruin." There is an old saying (which if rather roughly put, is none the less true), that " a woman can throw out with a spoon faster than a man can throw in with a shovel." While all men do not " throw in with a shovel," in reality, there are many women who seem almost to "throw out" by the shovelful rather than by the spoonful of this wise old proverb. A few " leaks in the kitchen " are here mentioned to remind thoughtless housekeepers of the many spoonfuls they are continually throwing out. In cooking meat the water is often poured out without first removing the fat, and quite as frequently the oil from the baking-pan is cast away as of no value. Scraps of meat are thrown out. Cold potatoes are allowed to sour. Dried fruits are not looked after and become wormy. Vinegar and sauce are left standing in tin vessels. Apples are allowed to decay for want of looking over. The tea-canister and coffee-box are left open so that the tea and coffee lose their strength and flavor. Bones of meat and the carcasses of roast fowls are 598 SMALL ECONOMJES. 599 thrown away, when they could be used in making good soups. Sugar, tea, coffee, rice and flour are carelessly spilled in handling. Soap is left in the water to waste. Dish-towels are used for dish-cloths, napkins for disk- towels, and towels for holders. Brooms and mops suffer damage from not being hung up. More coal is burned than is necessary through the cook not closing the dampers when the fire is not in use. Lights are left burning when not needed. Tin dishes are not properly cleaned and dried. Good brooms are used to scrub the floors or sweep the cellar, when there are plenty of old ones that will answer these purposes just as well. Silver tjpoons are used in scraping kettles. Mustard is left to spoil in the cruse. Vinegar is allowed to stand in an open vessel until its strength is lost and it becomes dusty, or is filled with gnats. Pickles become spoiled through the leaking out r'r evaporation of the vinegar. Pork spoils for want of salt, and beef because the brine needs scalding. Cheese is permitted to mould, or when dry is thrown away. Woodenware is put away unscalded and left to warp and crack. The bread-pan is set away with a quantity of the dough still in it. Remnants of pie-crust are allowed to harden and ihen 600 THE PA TTEKN COOK-BOOK. thrown out, instead of being utilized for making a few tarts for supper. Cold pudding is thrown away because there is not enough to " go round." Some fruit should be served also, and the pudding steamed, thus producing a good dessert. Cooked rice is wasted, when a pudding could be made of it, or it could be used in soup. Vegetables are also thrown away that might be used to advantage in soup. The scrub-brush is left to rot in a pail of water. Pails are scorched on the stove, and tubs and barrels are left in the sun to dry and fall apart. Potatoes in the cellar commence to grow, and the sprouts are not removed until the potatoes are spoiled. Dried beef becomes so hard it cannot be cut. Servants are allowed to leave a light burning in their rooms or in the kitchen, when they are to be out all the evening. Servants neglect the wash on a windy day, and the clothes are whipped to pieces. Fine cambrics are washed on the b©ard instead of between the hands, and laces are torn in ironing. Fruit-stains in the table-cloths are not strained out as soon as possible, but are washed into the cloths. Clothes-pins that have fallen to the ground are not picked up promptly, and so are soon ruined. Scraps of soap are wasted instead of being utilized in a soap-shaker that costs but a trifle. Good sheets are taken for ironing cloths, when coarse, unbleached cotton can be had for a few cents a yard. Good blankets or quilts also are used for padding the SMALL ECONOMIES. 6oi ironing board, when an ironing-blanket may be purchased at very small cost. The egg-beater is left soaking in water, instead of being at once cleansed and laid away. Kitchen knives and forks are also left in water until the handles are loosened if they do not come entirely off. HOW TO USE WHAT IS SAVED. Save all broken pieces and crusts of bread not fit for toast ; they may be used in place of cracker-crumbs for dipping oysters, croquettes, etc. (See " How to Dry Bread-Crumbs.") Stale bread may also be used in bread griddle-cakes, queen of puddings, bread muffins and many desserts. Muffins left from breakfast may be split in half and toasted for luncheon ; or they may be dipped quickly in cold water and set in a hot oven for fifteen minutes, when they will taste as if newly made. Pieces of buns or stale cake make excellent cabinet pudding or cake custard pudding. Here also may be used the bit of preserves left from last evening's tea. There is nothing better for panada than stale rusks, toasted. All cold mashed potatoes should be saved for cro- quettes or potato puff. One cupful will make six cro- quettes. Cold boiled potatoes make delicious French fried or Lyonnaise potatoes and potato salad. All small pieces of plain or puff paste trimmed from pies or patties may be used for cheese fingers, or with the small piece of beefsteak left from breakfast, may be made into rissoles^ forming a dainty but inexpensive entree for 6o2 THE PA TrERN COOK-BOOK. luncheon. The unbaked portion of puff paste taken from the center of patties, when dried and rolled, makes a richer and much better covering for scallops, devils, etc., than dried bread-crumbs. The green part of celery stalks is not sightly in the dish or glass, nor is it fit to eat ; but it is just the thing for stewing and for flavoring soups. The roots, when boiled, make an excellent salad. Save every bone, whether of beef, mutton, veal, ham, poultry or game, and also all juices and gravies, for making soup. In the soup kettle place the long end of the rib roast, which would only become tasteless and dry if warmed in the oven ; and also the fat ends of French mutton chops. This kettle may be made an inex- haustible storehouse, not only for making ordinary soup or puree, but also for stock, which is far better than water for making sauces and gravies. All the fat from the surface of the soup, every piece of suet from chops and steaks, in fact, all kinds of fat should be saved, tried out, clarified and strained into the dripping pot. If this is done, there will always be an abundance of fat for fry- ing, and no lard need ever be purchased for this work. Doughnuts and fritters are much better fried in drippings than in lard, as then so much of the fat is not absorbed. The coarse, tough and unprepossessing tops of sirloin steaks, and the tough ends of rumps, which cannot pos- sibly be eaten when broiled, make most excellent Ham- burg steaks. Soup meat, nicely chopped and seasoned and freed from all tough gristle may be pressed and used for luncheon. It needs to be well seasoned, else it will prove tasteless. SMALL ECONOMIES. 603 Cold mutton is particularly satisfactory when hashed and served on toast, or when stewed with tomatoes. Cold roast and boiled chicken or turkey may be made into croquettes a la Bechamel^ and if nicely served, will never suggest warmed-over meats. A cupful of cold boiled rice added to griddle-cakes, muffins or waffles makes them lighter and more easy of digestion. The water in which fresh tongue, mutton or chicken is boiled may be used for soup, or may be added to the stock-kettle. Whites of eggs, saved one or two at a time, and kept in a cool place, may be used for angels'-food, white cakes or apple snow. When the yolks of eggs are to be set aside for any length of time, beat them thin, adding a little cold water. This will prevent the thick scum forming on the top that wastes so much of the egg. If the yolks are to be used for salads, however, the water must not be added. Cold boiled, baked or broiled fish may be used in cro- quettes or salads, a la creme, etc. Hard ends of cheese may be grated and saved for baking macaroni. From a few of these dried bits a large quantity of grated cheese is obtained. THINGS WORTH KNOWING. " Together let us beat his ample field, Try what the open, what the covert yield ; Content if hence the unlearned their wants may view, The learned reflect on what before they knew." Pope. HOW TO BLANCH ALMONDS. Shell the nuts and pour boiling water upon them. Let them stand in the water until the skin may be re- moved, then throw them into cold water, rub off the skins between the hands, and dry the kernels between towels. HOW TO SALT ALMONDS. Shell and blanch the almonds, spread them out on a bright tin pie-plate, add a piece of butter the size of a hickory nut, and set them in a hot oven until they are of a golden-brown hue. Remove them from the oven, stir well, dredge thickly with salt, and turn them out to cool. HOW TO SCRAPE CHOCOLATE. If but one square of chocolate is needed, draw a line across the two squares at the end of the cake, dividing them in halves. With a sharp knife shave off the choco- late until the line is reached. In this way there is no 604 THINGS WORTH KNOWING. 605 waste of time or material. If two squares are needed, shave off to the dividing line. The pound packages of Baker's chocolate contain two cakes, each of which con- sists of eight squares; one of these squares is, therefore, an ounce. HOW TO CLEAN ENGLISH CURRANTS. Remove all the pebbles, bits of dirt and long stems from the currants, add a pint of flour to two quarts of the fruit, and rub the latter well between the hands ; this starts the stems and dirt from the currants. Place the fruit and flour in a coarse colander, and shake well until the flour and stems have passed through ; then place the colander and currants in a pan of water, and wash the currants thoroughly, leaving them still in the colander. Lift the colander and currants together, and change the water until it becomes clear. Drain the fruit between towels, pick it over carefully, and dry it in a sunny place. Do not dry currants in the oven, as the heat hardens them. When perfectly dry, put them away in jars. If currants are prepared in this way as soon as purchased, they will always be ready for use when wanted. HOW TO STONE RAISINS. Free the raisins from all stems, place them in a bowl, cover with boiling water and let them stand two minutes. Pour off the water and open the raisins, when the seeds can be removed quickly, without the usual stickiness. HOW TO BOIL SUGAR. The degrees of boiling sugar are variously classified by different cooks, some giving six degrees and others as 6o6 THE PA TTERN COOK-BOOK. many as eight. The French boil sugar for nearly all of their desserts. For all practical purposes, however, a cook need understand but three degrees. Place a cupful of granulated or loaf sugar and half a cupful of water on the fire to boil, and when they have boiled fifteen minutes, dip the forefinger and thumb in cold water and take up a little of the syrup between them. If, upon drawing them apart, the syrup forms a thread, it has reached the second degree and is at the best stage for use in frozen fruits, sherbets and preserves. If, after more boiling, some of the syrup being taken up with a spoon and blown hard, flies off in tiny bubbles, it is at the fourth degree, called the souffle^ about twenty minutes of boiling being required to reach this point. This syrup is used for biscuit glad and various kinds of creams, and it gives sherbets and fruits a much richer flavor than when used at the second degree. If the boiling is still continued, and a little syrup on being taken up on the point of a stick or skewer and dipped in cold water breaks off brittlely, the sixth degree has been reached. At this stage the syrup is used for icing fruit and cake, the dishes being known as fruit glace or gateau glace. The syrup must never be stirred, as this would cause it to grain. Great care must be taken that it does not boil after coming to the sixth degree, because it burns quickly after that point is reached. HOW TO MAKE VARIOUS KINDS OF SUGAR. If a housekeeper does not like to use extracts, flavored sugars may be prepared, and they are then ready for use when it is not convenient to obtain the fresh fruits. These sugars must be placed in bottles and tightly corked ; self-sealing jars are also excellent for this purpose. THINGS WORTH KNOWING. 607 ORANGE. SUGAR. Cut off the thin yellow rind of twelve oranges. Spread this on a platter, and set it in a warm, dry place to dry. When the rind is dry, which will be in about forty-eight hours, put half of it in a mortar with a cupful of gran- ulated sugar. Pound the mixture to a powder, rub the latter through a fine sieve, return the coarse parts left in the sieve to the mortar, and pound them again. When all is through the sieve, put the balance of the peel and another cupful of sugar in the mortar, and proceed as be- fore. One table-spoonful of this sugar will flavor a quart of custard or cream. ORANGE ZEST. This is another form of orange sugar, only the oily por- tion of the peel being added to the sugar. Rub lumps of loaf sugar on the outside of an orange until they are coated with the oil from the peel, using enough pressure to break the oil sacks. Pound the sugar in a mortar and bottle for use. LEMON ZEST. This is made with lemons in the manner directed for orange zest. ROSE SUGAR. Spread rose-leaves on a flat dish, and dry them in the oven. Put a pint of the dried leaves in a mortar with half a pint of granulated sugar, pound the whole to a powder, rub the latter through a sieve, and bottle tightly. VANILLA SUGAR. Cut an ounce of vanilla beans into small pieces, mix 6o8 THE PA TTERN COOK-BOOK. them with a pint of granulated sugar, and pound all in a mortar until the mixture is like flour. Sift through a fine sieve, pound what will not pass through, and sift until all is fine. Allow a table-spoonful of the sugar to a quart of cream. Another variety of vanilla sugar is made as follows : Cut the beans in small pieces, and split them so that the seeds may be exposed. Place an ounce of the beans in a small jar with a pound of granulated sugar, and seal tightly. Sift the sugar as required for use, add more to the jar, keeping it closely corked, and use as long as there is any flavor in the sugar. HOW TO CREAM BUTTER. If the butter is hard, the inside of the bowl in which it is to be creamed should be warmed. Pour hot water into the bowl, let it stand for about a minute, pour it out and wipe the bowl. Put in the butter, and cut it in small pieces ; work it on the bottom of the bowl until it becomes soft, then beat it until it is light and smooth by running the spoon rapidly in a circle. After two minutes' work the butter should be a light creamy mass, and will then be ready for the addition of any other ingredients, such as sugar or flour. The work can be done more quickly and with less fatigue in this way than if the sugar were added at once. The hot water should not stand long enough in the bowl to heat the outside, and the bowl should never be hot enough to melt the butter. Butter should always be prepared thus for cake and for pudding sauces. HOW TO WASH BUTTER FOR GREASING PANS. Rinse a bowl first in hot water and then in cold. Put THINGS WORTH KNOWING. 609 a piece of butter into the bowl, and after covering it with cold water, work it with a spoon or with the hands until all the salt has been washed out. Pour off the water, and press out any water that may remain in the butter. Butter thus prepared is used for buttering cake or bread pans. HOW TO SERVE SARDINES. Regular covered dishes for serving sardines may be purchased, but if these are not at hand, any small fancy dish may be used. Drain the oil from the fish, arrange the fish in the dish, and cover them with fresh olive oil or not, according to taste. Place a dish of quartered lemons near the sardines to be served with them. HOW TO ROLL BREAD. Cut off all the crust from a loaf of fresh bread. Spread a thin layer of butter on one end of the loaf, and cut off this end in as thin a slice as possible, using a very sharp knife ; then roll the slice up with the buttered side inward, and lay it on a napkin. Continue in this way until the requisite number of rolls are made, draw the napkin firmly around them, pin it, and set the whole in a cold place for several hours. Rolled bread is nice to serve with raw oysters or at a supper or luncheon party. HOW TO DRY BREAD-CRUMBS. Place all the crusts and pieces of stale bread in a pan, and set the pan in a warm oven or on a shelf over the range. When the bread is so dry that it will crumble between the fingers, put it in a bag made of strong cloth or ticking, and pound the bag with a wooden mallet until 39 6 1 THE PA TTEKN COOK-BOOK. the bread is reduced to powder. Sift the powder through a line sieve, and put it away in boxes or glass jars. It will thus always be ready for breading purposes. HOW TO OBTAIN ONION JUICE. Pare an onion, and cut it into four pieces. Put one or two of the pieces in a wooden lemon-squeezer, and squeeze hard. One large onion should yield two table- spoonfuls of juice. The squeezer should not be used for anything else, as the wood retains both the odor and taste of the onion. If the squeezers are not at hand, the onions may be grated and the shreds pressed ; but this process will not produce so much juice as the former one. HOW TO MAKE AND USE A PASTRY BAG. Cut a piece of strong cotton cloth twelve inches square and fold it from two opposite corners, so as to give it a triangular shape. On one side fell the two^ edges to- gether, thus making a bag shaped like a " dunce-cup " ; and cut off the point at the apex just enough to permit a short tin tube, somewhat like a tailor's thimble, to be pushed through. The tube for eclairs measures about three-quarters of an inch in diameter at the smaller end, that for lady fingers three-eighths of an inch, and that for meringues and kisses half an inch. The tubes used for decorating with frosting are very small. Fill the bag with the mixture, gather the cloth together at the top with the left hand, hold the point of the tube close to the pan on which the work is to be done, and press the mixture out with the right hand. It is neces- sary to have two or three of these bags if as many tubes are needed, for the tubes should fit very closely. THINGS WORTH KNOWING. 6l I HOW TO KEEP ICE FOR A SICK-ROOM. Tie a piece of coarse white flannel over a pitcher, leaving a cup-shaped depression in the center of the pitcher. Place the broken ice in the flannel, and cover it tightly with thicker flannel. The ice may be kept in this way all night, and the water that drips from it may be poured off as wanted. The water should never be allowed to rise to the height of the bag, however. HOW TO CHOP SUET. Cut the suet into pieces, remove the membrane, sprinkle the suet with flour, and chop it in a cool place. It will not become soft and sticky when treated in this way. HOW TO MAKE CLARET VINEGAR. Claret-wine when sour, maybe made into excellent vine- gar in this way. Place the wine in a small cask or jug, and add a pint of " mother" to every four quarts of wine. If this is not possible, a twenty-four inch square of common brown paper may be used ; but the vinegar will ripen less quickly than if the " mother " from other vinegar were available. Set the cask in the sun, uncorked ; and tie a piece of thin muslin cheese-cloth or tarlatan over the cork-opening. It should be ready to use in five or six weeks. HOW TO MAKE TARRAGON VINEGAR. Put two bunches of fresh tarragon in a quart preserv- ing jar, fill the jar with white-wine vinegar, cover tightly, and set it away in a cool, dark place for two or three weeks ; then strain, and bottle. Fill the jar once more 6l2 THE PATTERN COOK-BOOK. with tresh vinegar, and set it away. Tliis will be ready to use in a month, but it need not be strained until the first is used. This vinegar is delicious in any kind of salad and in many sauces. HOW TO KEEP FOOD IN THE ICE-CHEST. Foods that have little odor, and those that absorb odors readily should be placed at the bottom of the re- frigerator, while all edibles possessing a strong odor should be kept on the top shelves. Sour milk or cream should be rigidly excluded from the ice-chest, and salad dressings, Tartar sauce and celery should be covered closely, or they will flavor everything that is shut in with them. Pineapples, strawberries and raspberries should not be placed in the common ice-chest with milk or cream. Butter, milk, cream and other delicate foods may be kept in the lower part of refrigerators in which there is a circulation of dry air, and the fruits, vegetables, etc., with stronger flavors and odors maybe put on the top shelves. If this arrangement is carefully observed, there will be little danger of one sort of food absorbing the odor or flavor of another. A dish of powdered char- coal should always be kept on one of the top shelves of the refrigerator, as it is an excellent absorbent of odors. It should be changed every few days. The refrigerator should above all be maintained in a perfect state of cleanliness; and with the above precautions there need be no trouble in preserving all kinds of food in a properly wholesome condition. People who live in flats are espe- cially dependent upon this mode of keeping food, and too much care and vigilance cannot be exercised to have the ice-chest always sweet and healthful. THINGS WORTH KNOWING. 613 HOW TO DISSOLVE GELATINE. If gelatine is covered with water and placed on the hearth or on the back of the stove, it will melt in fifteen minutes ; but it will be strong-flavored and will impart a gluey odor to anything in which it is used. But if it is soaked in cold water for an hour, or even longer, and boiling water or milk is then poured upon it, it will at once dissolve and will rarely have an unpleasant taste or odor. Here is a good rule for dissolving a box of gela- tine : Place the gelatine in a bowl, and pour over it half a pint of cold water. Cover the vessel, and let it stand in a cool place for at least an hour — two hours will not be too long. When ready to use the gelatine, add half a pint of boiling water, or the same quantity of boiling milk if the latter is to be used. Stir for one minute, when the gelatine will be wholly dissolved. HOW TO PREPARE MUSTARD FOR TABLE USE. Place the dry mustard in a tea-cup, and gradually add boiling water sufficient to make a thick paste, stirring well until the latter is perfectly smooth. Then put in enough strong vinegar to thin the paste to the desired consistency, and season with salt. LIME-WATER, AND ITS USES. Place a piece of unslaked lime in a bottle, and fill with cold water. The quantity of lime used is im- material, as the water will take up only a certain amount. Cork the bottle tightly, and set it in the cellar or some cool, dry place ; it will be ready to use in a few minutes. Use only the clear portion of the liquid. 6 14 THE PATTERN COOK-BOOK, When this has been poured off, more water may be added to utilize the rest of the lime. The uses of lime-water are many. A tea-spoonful diluted with milk or water is a reliable remedy for summer troubles in children. Milk that is just turning sour may be restored with lime-water, half a tea-cupful being allowed to a pint of milk. A small quantity of lime-water will prevent the possible souring of cream or milk that may be needed for the next day. It will also sweeten and purify bottles that have contained milk ; and it is sometimes used in bread-sponge to prevent the bread becoming sour. Lime-water may be bought very cheaply at the drug stores. HOW TO DESTROY RED ANTS. Tie a little sulphur in a silk bag, and lay it in some place which the ants frequent. If a bag is always kept in a closet or chest of drawers these receptacles will be free from the little pests. A bag of sulphur suspended in a bird-cage will keep ants and other insects from the bird. HOW TO MAKE SOFT SOAP. All Strong flavored fats, such as that from mutton, goose or turkey, should be fried out and strained while still fresh and sweet. Keep this strained fat by itself to use when soft soap is to be made. It is a good idea to strain it into five-pound lard cans, as it will thus be easy to weigh, and measure it at the time of making the soap. To make nine gallons of soap put in a large kettle a pound can of pure potash and a quart of water. Place the kettle on the fire, and boil the water for fifteen minutes j then add five pounds of grease, and boil slowly THINGS WORTH KNOWING. 615 for an hour, stirring frequently with a wooden stick. At the end of the hour pour the boiling mixture into a large soap-tub, and stir into it two gallons of hot water. Fifteen minutes afterward add two gallons more of hot water, stir well, and add four and a-half gallons of water, either hot or cold. Stir the soap three or four times dur- ing the next hour ; when it grows cold it will be thick and white. HOW TO MAKE BAR SOAP. Six pounds of washing soda. Three pounds of unslaked lime. Six gallons of water. Six pounds of clear fat. Place the soda and the lime together, pour over them four gallons of the water, and stir well. Let the liquid stand until perfectly clear, then drain it off, place it over the fire, add the fat, and boil until the mixture begins to harden (which will be in about two hours), stirring almost continuously. Meantime, after draining the four gallons of water from the lime and soda, add the remaining two gallons of water to the sediment, stir well, and when this liquid is clear, drain it off also. While the soap is boil- ing, thin it with this water, adding a little at a time, as the soap puffs up as if to boil over. Try the thickness by cooling a little on a plate, and put in a handful of salt just before removing the soap from the fire. Wet a tub with cold water — to prevent the soap sticking, turn the latter in, and when solid, cut it into bars, placing them on a board to dry. INDEX. Air, 13. Almonds, 604. Ants (red), How to destroy, 614. Apple Water, 583. Artichokes, 255-256. Asparagus, 256-258. Au court Bouillon— To boil, 99. Bacon, 199. With Liver, 164. Bain Marie (cut), 35. Baking. Time-table for, 69. Barley water, 584. Basket, Wire (cut), 38. Beans. Boston Baked, 197-198. Lima, 258. Creamed, 259. String, 259. In milk, 259. Beef. A la mode, 150. Balls, 150. Braised, 144. Broth, 578. Cooked (Uses for). 150. Corned, 148. Dried (creamed), 149. Essence, 577. Fillet of, 143. Hash, 155. Heart, 148-149. In Tomato, 151. Juice, 577. Kidney, 156. Liver Stew, 155. On Toast, 152. Pot Roast, 145. Raw — How to prepare, 586. Roast, with Yorkshire Pudding, 142. Escalloped with Macaroni, 153. Soup with Barley. 84. Steak, Stuffed, 146. Steak, with Onions, 147. Tea, 575, 576. Tongue, 156. Beets, 260. Beverages, 554-564. Birds (small), 232-234. Biscuit, 358-360. Blue-Fish, 103. Boiling, 62. Boiling. Time-Table for, 69. Boning, 67. Bouillon, 80-81. Bracket, Soap (cut), 45 Brains, Scalloped, 169. Braising, 65. Braising Pan (cut), 38. Bread, 332. Breakfast, 350. Corn, 349. Compressed Yeast, 345. Dry Yeast, 343. Entire Wheat, 346. Gems, 362. Graham, 347. How to roll, 609. Kneading, 338. Lightning Yeast, 343. Moulding, 339. Pudding, 441-460. Raised Brown, 348. Rye, 347. Sponge, 336. Rye and Indian, 348. Stale, 356. Stuffing of, loi. To warm over stale, 357. Bread crumbs — How to dry, 609. Broiler, Oyster (cut), 35. Broiling, 60. Time-Table for, 69. Broths, 577-579- Brunswick Stew, 236. Brussels Sprouts, 260. Buns, 353-354- Butter, 608. Cabbage. Creamed, 304. Hot Slaw, 262. In Milk, 261. Salad, 305. With Corned Beef, 261. Cake. Angel's Food, 524. Buttermilk, 540. Caramel, 543. Caroline, 530. Chocolate, 535. Coffee, Spiced, 524-525,- Cocoanut Loaf, 528. Cream Loaf, 529. 6i8 INDEX. Cake. Cream Molasses, 539. Cream Pudding of, 429. Cup, 536. Dough, 537. Douglass, 534. Eggless, 535. English White Mountain, 524. Fillings for, 544-549- Frostings for, 549-553' Fruit, 519-521. Ginger, 512. Gold, 539. Graham, 529. Jelly, 532-533- Johnnie, 377. Layer, 540-544. Loaf, 528-529. Raised, 536. Marble, 533. Nut, 538-530- Pound, 527. Shellbark, 530. Silver, 539. Spiced, 524-526. Sponge, 521-523- Stale (pudding of), 436. White, 526. "1,2, 3, 4," 536. Cakes. Cocoanut Drop, 538. Cup, in Gem pans, 531. Drop, 532. Flannel, 377. Griddle, 372-375. Calf (cut), so. Calf's Head, 167-168. Carrots, 262. Cauliflower, 263. Celery. Sauce, 208. Soup, 93. Stewed, 269. Stewed with Brown Sauce, 270. Stuffing, 208. Charlotte Russe, 486-488. Cheese Dishes, 308. Au Gratin, 312. Cottage, 314. Head, 189. Puffs, 313. Salad, 305. Straws, 313. Souffle, 311. Toasted, 315. Chicken. A ritalienne, 225. Baked— Camping Style, 217. Boiled,- 218. Boned, 218. Boudin a la Reine, 225. Braised, 213. Chicken. Broiled, 216. Broth, 577. Creamed, 219. Croquettes, 220. Dishes, 224. For Traveller's Lunch, 219. Fricassee, 211-213. Fried Spring, 214-215. Pie, 221-222. Pressed, 219. Roast, 214. Salad, 298. Sandwiches, 224. Smothered, 215. Chips for Dyspeptics, 586. Chocolate, 560-561. Blancmange, 414. Corn-starch, 417. How to Scrape, 604. Whips, 494. Chops, French, 178. Chowder. Clam, 122. Fish, 109. Oyster, 121. Churn (whip) (cut), 46. Clams, 121-122. Codfish, 108-iog. Coffee, 555-558. Mill (cut), 34. Cookies, 503. Chocolate, 508. Cream, 506. Ginger, 510-511. Jumbles, 508. Mother's Jumbles, 508. Sour Milk, 507. Sugar, 505-506. Without Eggs, 507. Cook's Knife (cut), 34. Cooky Cutters (cut), 33. Cottage Cheese, 314-315. Corn. Bread, 349. Canned, 266. Dodgers, 376. Fritters. 268-269. Gems, 363. Green, 264-265. Muffins, 366. Rye, 368. Mush, 386. Pudding, 266. Salad (Fetticus), 268. Soup, 92. With Tomatoes. 267. Corned Beef, 148. Hash, 155. Corn Meal. Griddle Cakes, 373. Pone, 377. INDEX. 619 Corn Meal. Puddinff, 424, Waffles, 370. Corn-starch. Blancmange, 421. Crabs, 128-130. Craw-Fish, 131. Cream. American, 494. Bavarian, 489. Apricot, 492. Orange, 492. Pineapple, 492. Cabbage Salad, 304. Cookies, 506. Filling for Cake, 545. For Cake Cream Pudding, 430. For Puffs, 453. Gravy, 187-196. Loaf Cake, 529. Molasses Cake, 539, Pie, 404. Puffs, 4S2. Salad Dressing, 296-297. Sauce, 137-451-485. Spanish, 493. Tapioca Pudding, 428. Toast, 581. Whipped, 471-486. Creams, 481-485. Croquettes. Chicken, 220. Fish, 113, Mutton, 180. Sweetbread, 172. Crullers, 382. Cucumbers, 270-271. Currant W^ater, 483. Currants (English)— To clean, 605. Cush i la Creme, 112. Custard. Baked, 483. Cocoanut, 407. Frozen. 469. Lemon Pie, 400. Meringue, 482. Pie, 406. Sauce, 416. Soft, 4^48-456-481-483. Souffle, 484. Cutters (cuts), 33. Dandelions, 272. Deer (cut), 53. Directions (Plain), 57. Dish Drainer (cut), 32. Doughnuts, 379-381. Duck, 228-230. To choose, 55. Dust-Pan (cut), 44. Eels, Fried, 107. Egg. Balls, 80. Nests, 324, Sauce, 140-435. Uncooked — To prepare, 586. Egg-Beater (cut), 36. Egg Nogg, 585. Egg Plant, 273. Egg Whip (cut), 36. Eggs- Baked, 321-322. Boiled, 317. Creamed, 323. Deviled, 321. Fried, 323. In Tomato, 320. Pickled, 324. Poached, 318. Scrambled, 319. Spanish, 319. Stuffed, 325-336. To choose (How), 56. To Preserve, 317. Vermicelli, 320. Endive (creamed), 274. Farina-Kettle (cut), 41. Fat— To clarify, 63. Fillings for Cake, 544-549. Fish. A la Reine, 113. Baked, 100. With Tomato, 103. Boiled, 98. Broiled, 107. Chowder, 109. Croquettes, 113. Fillets of, 98. Fried, 106. Kettle (cut), 36. Other modes of dressing, 108. Rechauffe, 114. Remnants, 112. Salad, 301. Sauces for, 134. Scissors (cut), 46. Shell, 115. To choose, 55. To clean, 96. To skin, 97. Floating Island, 482. Flour, 332-335- Fluted Knife (cut), 34. Forcemeat Balls, 79. Fowls, 230-231. To choose, 55- Fritters, 382. Corn, 268-269. Clam, 121. Oyster Plant, 286. Parsnip, 282. Pea, 284. 620 COOK BOOK. Fritters. Plain, 383. Potato, 247. Salsify, 286. ' Sour Milk, 383. Frogs' Legs, m. Frozen Dishes, 461. Frostings for Cake, 549-553. Fruit. Cooked. Apples, 569-571- Pears (spiced), 571. Prunes, 571. Quinces, 570. Rhubarb, 572. Frozen. Apricots, 480. Oranges, 480. Peaches, 479. Raspberries, 479. Strawberries, 479. How to ice for serving, 569. How to serve. Apples, 566. Bananas, 566. Berries, 567. Cantaloupes, 569. Currants, 568. Grapes, 568. Oranges, 568. Peaches, 566. Pears, 567. Pineapple, 567. Pomegranate, 567. Watermelon, 568. Jellies of, 502. Pudding, 431. Frying, 63. Time-Table for, 69. Pans (cuts;, 38-39. Game, jgg. Geese— To choose, 55, 226. Gelatine. Frosting for Cake, 553. How to dissolve, 613. Pudding, 415. Gems. Bread, 362. Cornmeal, 363. Graham, 361-3620 Rice, 364. Tea, 363. Gingerbread, 503-509. Soft, 512. Spiced, 513. Sugar, 513. Goose, 226-227. Gravy. Cream, 196. Giblet, 205. Griddle Cakes. Bread, 372. Griddle Cakes. Bread and Buckwheat, 375. Buckwheat, 374. Cornmeal, 373. French, 375. Graham, 374. Rice, 373. Sour Milk, 372. Sweet Milk, 371. Grouse, 231-232. Gruels, 579-581. Halibut. a la Creole, 104. Carbonade of, 105, Ham. Fried, 196. With Veal, 159. How to boil, 195. How to cure, 194, How to smoke, 194. Omelet, 330. Sandwiches, 197, Hamburg Steak, 147. Hares— To choose, 56. Hash, 154-155-165. Head-cheese (pork), 189. Heat, 13. Hoe-Cake, 376. Ice— How to keep for sick room, 611. Ice Chest— How to keep food in, 612. lces,476-477. Ice Cream. Bisque, 465. Chocolate, 466-468. Lemon, 464. Neapolitan, 468. Orange, 465. Peach, 466. Philadelphia, 463. Pistachio, 465. Vanilla, 464-467. With Arrowroot, 470. With Eggs, 467. With Gelatine, 470. How to freeze, 462. Indian Meal (cornmeal). Gruel, 580. Pudding, 424-457. Jellies. Fruit, 502. Gelatine, 497. Kale, 274. Kettle, (cut) 36-41-44. Kitchen, The, 23. Care of, 26. Lists, 30-31. Lamb, (cut), 52. Broiled Breast of, 183. INDEX. 621 Lamb. Chops, 183. Roast, 182. Lard, 199. Larding, (cuts), 65-66. Needles (cut), 45. Lemonade, 584. Lentils, 275. Lime Water and its uses, 613. Liver. Bacon and, 164. Beef (Stewed), 155. Baked with stuffing, 166. Creamed, 165. Hash, 165. Lobster Salad, 300. Sauce, 141. M.'\CARONI, 275-276. And Escalloped beef, 153. Mackerel, no. Baked, 106. Spiced, 114. Measuring Cup (cut), 35. Meat, 47. For stock, 72. Pie, 153- Rest (cut), 37. Meats. Measurements— Table of, 596. Menus. Afternoon Tea, 593. Autumn Day, 590-591. Children's Birthday Party, 594. Christmas Dinner, 589. Company Dinner, 593. Company Luncheon, 592. Evening Card Party 593. Invalid, 587. Lenten Day, 592. Spring Day, 589, 590. Summer Day, 590. Table for, 594. Thanksgiving Dinner, 588. Wine, 564. Winter Day, 591, 592. Milk. Punch, 585. Sauce, 415. Toast, 581. Mince Meat for Pies, 410-412. Moulds, (cuts), 40-41. Mousses, 472. Muffin Pan (cut), 35. Muffins, 365-368. Mush, 383-386. Mushrooms, 277-279. Sauce, 144-210. Mussels, 131. Mustard. Cream Sauce of, 141. How to prepare for table use, 613. Mutton, 173. A la Venison, 175. And Oyster Sausages, 181. Broth, 578. Croquettes, 180. Cutlets, 179. Juice, 577. Leg, 174-175- Scalloped, 178. Shoulder (stuflEed), 176. Stew, 177. Noodles for Soup, 94. Oatmeal. Gruel, 579. Mush, 384. Okra, 279. Omelets, 327-331. Onions, 280-281. Juice of— How to obtain, 610. Ox (cut of) 49. Oyster. And Mutton Sausages, 181. Broiler (cut), 35. Chowder, 121. Omelet, 329. Plant (Salsify), 286. Sauce, 140. Soup, 94. Stuffing, 101-206. Oysters, 1 15-120. To choose, 56. Panada, 582. Pancakes, 371-375. Parsnips, 281-282. Partridges, 231-232. Paste, Puff. American, 391. Careme's, 389. Chopped, 397. How to Bake, 393. How to shape for. Patties, 395. Pies with two crusts, 393. Pies with one crust, 394. Rissoles, 396. Tarts, 395. Tart Wells, 395. Vol au Vents, 396. Jigger (cut). 46. Plain with Butter, 396. Plain with Lard, 398. Pastry, 388. Pastry Bag— How to make and use, 610. Peas, 282-284. Peppers — Stuffed, 163. Pheasants, 231-232. Pies. Apple, 398. 622 COOK BOOK. Pies. Blackberry, 408. Canned Peach Meringue, 405. Cherry, 407. Chicken, 221-222. Chocolate, 405. Cocoanui Custard, 407. Cream, 404. Custard, 406. Delicate Puff, 409. Huckleberry, 408. Lemon, 400. Lemon, Custard, 400. Lemon, with Bread, 401. With Cornstarch, 401. Meat, 153. Pumpkin, 402. Rhubarb (Pie Plant) 409-572. Shepherd's, 182. Squash, 403. Pie-Plant (Rhubarb), 409-572. Pig (cut of), 54. (Little)— Roasted, 184. Pig's Feet. Souse of, 188. Fried, 189. Pigeons, 234. Popovers, 365. Pork. And Beans, 197, Chops, 187. How to Salt or Pickle, 193. Roast, 185-186. Sausage, 191-192. Salt — Fried with Cream Gravy, 187. Steak, 187. Tenderloin, 187. Potato. Balls, 249. Birds roasted in, 234. Mayonnaise Dressing, 296. Masher (cut of), 32. Puff, 252. Salad, 303. Stuffing, 226. Yeast, 342. Potatoes. Au Gratin, 249. Baked, 246. Boiled, 245. Creamed with Parsley, 248. Fried, 252. French, 251. Fritters, 247. Lyonnaise, 253. Mashed. 246. New — How to cook, 253 Omelet, 248. Princess, 247. Roasted under Meat, 250. Saratoga, 251. Potatoes. Stuffed, 250, Sweet, 254. Poultry, 199. Profiteroles for Soup, 79. Puddings. Apple, 423-438. Roly Poly, 437. Snow, 431. Tapioca, 443. Batter, 429. Bird's-Nest, 438. Black, 443. Blackberry, 430. Boiled, 422-457-460. Bread, 441-460. Cake Cream, 429. Cherry, 442. Chocolate, 439. Blanc-mange, 414. Corn-starch, 417. Custard, 446. Christmas Plum, 458. Cocoanut, 422. Corn-starch (Simple), 421. Cottage, 445. Cream Puffs, 452. Cream Tapioca, 428. Currant (simple), 458, Curate, 432. English Plum, 439. Estella, 420. Fancy, 444. Farina, 433. Frozen Rice, 474. Fruit (Simple), 431. Gelatine, 415. Graham, 434. How to boil, 456. Indian, 424-457. Lemon, 419-426. Minute, 447. Orange, 418. Plum, 439-458. Puffs with Orange Sauce, 451 Queen of, 436. Rice, 422. Silver, 453. Sponge Batter, 450. Stale Cake, 436. Strawberry, 454. Puff, 435- Suet, 425. Swedish, 447. Tapioca, 420-428-443. Tipsy, 448. Webster, 459. Yorkshire, 143. Pudding Sauces, 415-474. Pufif Pie (Delicate), 409. Puff Pudding (Strawberry), 435. Puffs, 313, 452. INDEX. 623 Punch. Milk, 585. Roman, 477. Quail, 231-232. Rabbits, 235. To choose, 56. Raisins, How to stone, 605. Ramekins, 312. Rare-bit, Welsh, 310-31 1. Rhubarb (Pie plant), 409-572. Rice. Baked, 28s. Boiled, 284. Curry of, 285. Gems, 364. Griddle Cakes, 373. Hash, 154. Jelly, 586. Muffins, 368. Pudding, 422-474. Water, 584. Roasting, 58. Time-table for, 69. Salads, 292. Fish, 301. Lettuce, 304. Lobster, 300. Potato, 303. Sandwiches, 306. Tomato, 302. Vegetable, 301. Notes on, 306. Vegetables for, 306. Washer (cut of), 39. Salad Dressing, 293-298. Salmon (canned), iii. Salsify (Oyster Plant), 286. Sandwiches. Chicken, 224. Ham, 197. Salad, 306. Sardines, How to serve, 609. Sauces. For Fish, 134. Bechamel, 140. Brown, 136. Cream, 137. Drawn Butter, 136. Egg, 140. Kollandaise, 138. Lobster, 141. Maitre d'Hotel, 139. Mustard Cream, 141. Oyster, 140. Tanare, 139. Tomato, 138. White, 137. Sauces. For Meats. Apple, 570. Brain, 168. Caper, 174. Celery, 208. Chestnut, 207. Cranberry, 206. Mint, 182. Mushroom, 144-210. Onion, 157. Spanish, 179. For Puddings. Brandy, 440-448. Chocolate, 422. Cream, 430-451-485. Custard, 416. Soft, 448. Egg, 435- Fancy, 445. Hard, 429. Lemon, 428. Milk, 415. Montrose, 474. Nutmeg, 447. Orange, 451. Snow, 426. Soft Custard, 448. Strawberry, 436. Sugar, 444. Vanilla, 441. Wine, 432-434-460. Sausages. Casings, 192. Mutton and Oyster, 181. Pork, 191. To Cook, 192. Sauteing, 64. Scales (cut), 40. Scollops, 131. Scrapple, 190-191. Shad (baked), 103. Sheep (cut of), 51. Shell-Fish, 115. Shrimps, 131. Sink Rack (cut), 32. Snipe, 232-233. Soap. Bar, How to make, 615. Bracket (cut), 45. Shaker (cut), 45. Soft, How to make, 614. Sorbet, 477. Souffle. Cheese, 311. Custard, 484. Orange, 473. Soup. With Stock, 71-89. Without Stock, 90-95. Souse, 188. Spaghetti, 275. 624 COOK BOOK. Spinach, 287. Squabs, 234. Squash, 288. Squirrels, 236. Steaming, 67. Stock, lArn-^q. Stuffing. Cracker, loi. For Calf's Liver, 166. For Goose. * Oyster, loi. Potato, 226. For Roast Pig, 185. For Turkey. Celery, 208. Chestnut, 207. Oyster, 206. Stale Bread, loi. Succotash, 266. Suet. How to chop, 611. Pudding, 425. Sugar, 605-607. Sauce, 444. Sweetbreads, 170-172. Tapioca, 420-443. Tart. Almond, 505. Apple, 399-504- Cocoanut, 505. Shells, 503. Wells, To shape, 395. Tea, 554. Terrapin, 132-133- Toast, 581-584. Beef on, 152. Tomato. Beef Stewed in, 151. Eggs in, ^20. Italian, 289. Omelet, 329. Salad, 302. Sauce, 138. Soup, 90. Spanish, 290. Tomatoes. Baked, 290. Corn with, 267. Macaroni with, 276. Stewed, 289. Tongue (Beef), 156. Tripe, 157. Trussing Needles (cut), 45. Turkey. Boiled, 207. Braised, 209. Chestnut Sauce for, 207. Cranberry Sauce for, 206. Roast, 204. Soup. 88. Stuffings for, 206-208. Turkey. To choose, 54. Warmed over, 210. Turkish Soup, 85. Turnips, 291. Utensils for Kitchen, 28. Care of, 26. Veal. And Ham, 158. Breast (stuffed), 158. Cutlets, 159. Fricandeau of, 164. Jellied, 162. Loaf, 161. Roast, 158. Stew and Dumplings, 160, With Peppers, 163. Vegetable Cutters (cuts), 33. Vegetables. For Salads, 306. In Omelet, 329. Kind to serve with. Beef (corned), 242. Beef (fresh), 242. Fish, 242. Game, 243. Lamb, 242. Mutton, 242. Pork, 243. Poultry, 243. Veal, 243. To choose, 56. Venison, 237, 238. Vinegar, 611. Vol-au-Vents, How to shape, 396. Waffles, 368-370. Waffle Iron (cut), 37. Water, 13. Whey. Cream of Tartar, 583. Lemon, 583. Orange, 583. Wine, 582. Whip Churn (cut), 46. Whipped Cream, 471-486. Wine. How to serve it, 564. Jelly, 500- Menu, 564. Sauce, 432, 434, 460. Whey, 582. Woodcock, 233. Yeast, 335. Hop, 340. Lightning, 341- Raw Potato, 342. Yorkshire Pudding, 143, ZpST, 607. JUN -0 i5'i2