THE 
 
 ILLINOIS COOK BOOK; 
 
 COiMPILED BY MRS. W. W. BROWN, 
 
 FROM RECIPES 
 
 CONTRIBUTED BY THE LADIES OF PARIS, 
 
 /J / \J^ AND PUBLISHED FOR THE BENEFIT OF 
 
 GRACE (EPISCOPAL) CHURCH. 
 
 -7 0:5 }. 
 
 9 
 
 CLAREMONT, N. II., 
 
 PRINTED FOR THE COMPILER BY 
 
 THE CLAREMONT MANUFACTURING COMPANY, 
 
 1881. 
 
 r^ 
 

 ^^^ 
 
 COPYRIGHTED 1881 
 
 BY 
 
 MliS. W. W. BROWN. 
 
Ill offering this book to the pubhc we can safely rec- 
 ommend every recipe, as having been tested, tried and 
 ' proved. As they have been furnished by ladies, in Paris 
 (Ills), noted for their practical skill in the culinary depart- 
 ment we are not presumptuous in saying that every house- 
 keeper should have the book, and that it is a desirable 
 addition to any library. 
 
tablp: of 
 wp:ights and measures. 
 
 1 qt. of wheat flour=l lb. 
 
 1 qt. Indian meal=l lb. 2 oz. 
 
 1 qt. soft bntter=l lb. 
 
 1 qt. broken loaf sugar= 1 lb. 
 
 1 qt. powdered white sugar=l lb. 1 oz. 
 
 1 qt. best brown siigar=l lb. 2 oz. 
 10 eggs=l lb. 
 
 16 large tablespoons=l pt. 
 8 " tcaspoons=l gill. 
 4 " " =i gill. 
 
 2 gills = ^ pt. 
 
 Common size tumbler=|^ pt. 
 "• " teaeup=l gill. 
 
 2 large tablespoons = l oz. 
 
ILLINOIS COOK BOOK. 
 
 WOODEN WARE. 
 
 Kitchen table, wash bench, wash tubs, (3 sizes) 
 wash board, skirt board, bosom board, bread-board, 
 towell roller, potato masher, wooden spoons, clothes 
 stick, flour barrel covers, flour sieve, choppii]g 
 bowl, soap bowl, pails, lemon squeezer, clothes 
 wringer, clothes bars, clothes pins, clothes baskets, 
 mop, wood box, and small boards to slice lemons, 
 onions etc. on. Salad knife. 
 
 TIN WARE. 
 
 Clothes boiler, ham boiler, bread pan, two dish 
 pans, one preserving pan, four milk pans, one quart 
 basin, two pint basins, one covered tin pail, sauce 
 pans with covers, two sizes, two tin cups with 
 handles, one jelly mould, one half pint, one pint 
 mould, one skimmer, one dipper, two funnels — one 
 for jugs and one for cruets, one quart measure, 
 one pint measure, one gill measure, one half pint 
 
6 ILLINOIS COOK BOOK. 
 
 measure, and they must be broad and low, as sucli 
 are more easily kept clean ; three scoops, bread pans, 
 two round jelly-cake pans, two pie pans, ditter- 
 ent sizes, one coftee pot, one tea-steeper, one colan- 
 der, one horse-radish grater, one nutmeg grater, 
 one sieve for straining jelly, egg-beater, cake turn- 
 er, cake cutter, apple corer, potato cutter, one doz- 
 en muffin rings, one soap shaker, ice filter, flour 
 dredge, tea canister, coffee canister, cake, bread, 
 cracker and cheese boxes, crumb tray, and dust 
 pans. 
 
 IRON WARE. 
 
 Hange, one pot with steamer, iron rack to 
 heat plates, soup kettle, porcelain kettle, Tea ket- 
 tle, large and small frying pans, dripping pans, 
 gem pans, iron spoons of different sizes, one grid- 
 iron, one griddle, waffle iron, toasting rack, meat 
 fork, can opener, coftee mill, jagging iron, flat 
 irons, nail hammer, tack hammer, screw driver, ice 
 pick, and iron dish rag. 
 
 STONE WARE. 
 
 Crocks of various sizes_, bowls holding six quarts, 
 four quarts, two quarts, and one pint, six earth- 
 en baking dishes, diflerent sizes, pipkins to stew 
 milk or fruit, grease jars. 
 
 BRUSHES. 
 
 Table brush, two dust brushes, two scrub brush- 
 es, one blacking brush for stove, shoe brush, crumb 
 brush, hearth brush, window brush, brooms. 
 
?'()m- 
 
 f'^^^riE basis of all good soups is the broth of meat. 
 This may be made by boiling the cracked 
 joints of beef, veal or mutton, and is best wlien 
 cooked the day before it is to be eaten. After put- 
 ting the meat into the pot, cover it (onli/), with cold 
 water, and let it boil, when it should be well skim- 
 med. Before sending to the table, the soup should 
 be strained ; al'ter which add the vegetables or sea- 
 soning, cooking all well together. A good stock for 
 soups may be made from bits of uncooked meat 
 and bones, poultry and the remains of game. 
 
 JN'ooDLE Soup. — Get a good soup bone, put it on 
 the fire with enough cold water to cover it well. 
 Season with salt, ginger and nutmeg, one whole 
 onion, and tomatoes if desired. Let it come to a 
 boil, and skim well. Let it boil slowly from three 
 to four hours. Then strain through a fine sieve, 
 put it on to boil; keep filling the pot with hot wa- 
 ter as it boils away, until an hour before taking ofif. 
 When it boils put in the noodles; let it boil five 
 minutes and it is done. Fine chopped parsley is 
 considered an addition. 
 
 HoiD to make Noodles. — Take one Qgg^ a little 
 salt, flour enough to make a dough that will roll 
 
8 ILLINOIS COOK BOOK. 
 
 nicely and not stick; roll as thin as a wafer. "When 
 nearly dry^ roll an inch and a half wide, cut into 
 noodles as fine as possible. They are ready for 
 use, and will keep for several weeks. 
 
 MRS. s. H . 
 
 Barley Soup. — Boil, as with noodle soup; after 
 it is skimmed well, put in nearly a cup of barley 
 which has been previously picked, and washed in 
 cold water — stir often to prevent scorching, season 
 with parsley or leeks. mrs. s. h . 
 
 Oatmeal Soup. — Boil as before directed, skim 
 well ; put in a cup of oatmeal to boil one and a 
 half hours, when it is done ; stir often ; season with 
 parsley. mrs. s. h . 
 
 Farina Soup. — Boil as directed, skim, and strain 
 fifteen minutes before using. Put on to boil and 
 stir in, very carefully, half a cup of farina. Let it 
 boil fifteen minutes, when it is done. 
 
 MRS. s. H . 
 
 Tomato Soup. — Boil as directed, skim. Put on 
 the stove a quart of tomatoes cut up, a little salt; 
 when they are quite done, put through a sieve so fine 
 as to prevent the seeds from going through ; strain 
 into the tomatoes as much of the soup as is need- 
 ed for one meal, put on the stove to boil. Then 
 stir up two eggs with salt and nutmeg, a little 
 parsley and flour to make a thick batter ; when 
 the soup boils, drop in dumplings of this batter. 
 When the dumplings swim on top it is done. 
 
 MRS. s. H . 
 
SOUPS. 9 
 
 Tomato Soup, "No. 2. — To one pint of canned to- 
 matoes add one quart of boiling water. Let it 
 boil, then add one teaspoonful of soda. Stir well, 
 and add one pint of sweet milk, with salt, pepper, 
 Siud plenty of butter. Boil, and add a few crack- 
 ers. MRS. H. M . 
 
 Oyster Soup. — For a quart of oysters, after they 
 are strained, pour on a pint of water, and stir with 
 a fork, taking out one at a time, so that they will 
 be entirely free from shell ; strain the liquor, put 
 it in a stewpan over the tire, with two or three 
 pieces of mace or nutmeg, a little salt, and a small 
 piece of red pepper. When this boils, put in the 
 oysters, add one teaspoonful of flour rubbed to a 
 paste with two ounces of butter. Add one half 
 pint of cream, boil up once and serve hot. 
 
 MRS. H. M . 
 
 Green Pea Soup. — Boil as directed, and skim. 
 Put on a quart of washed, shelled peas, with a 
 little water. Season with salt, pepper, butter and 
 a handful of chopped parsley; let them simmer 
 slowly. Pour in as much of the soup as will be 
 required for one meal; cook one and a half hours, 
 cut some stale light bread in little squares, put in 
 the oven to toast, a nice brown ; place in the soup 
 tureen and pour the soup over them. 
 
 MRS. s. H . 
 
 French Soup. — After boiling as directed, skim. 
 Slice two tomatoes, one onion, two potatoes, one 
 carrot, one turnip, a small handful of cabbage ; 
 
10 ILLINOIS COOK BOOK 
 
 add one ear of corn cut off, parsley, celery and 
 leek, if desired, pepper and salt. Put all these 
 vegetables on to cook an hour: stir often; strain, 
 a little at a time, into this, enough soup for one 
 meal, and it is done. 
 
 MRS. s. H.- 
 
 Chicken Soup. — Cut up the cliicken, and cover 
 well with water, season with salt, pepper and nut- 
 meg; let it boil until the chicken is tender, strain, 
 and put on again to boil without the chicken. For 
 four or live persons, make dumplings of two eggs, 
 chopped parsley, salt and nutmeg. To each Qgg 
 two heaping spoonfuls of rolled crackers; stir 
 smooth. When the soup boils drop in a teaspoon- 
 ful at a time of this batter. When the dumplings 
 swim on top they are done. Flour can be used if 
 the rolled cracker is not convenient. 
 
 Fo7^ other dumplings. — Marrow of soup bone, with 
 one Qgg', season with salt, pepper and nutmeg. 
 Mix well with rolled cracker. Take pieces of this 
 dough the size of a marble, and drop them into the 
 
 soup. MES. S. H . 
 
 Corn Soup. — One small beef bone, two quarts of 
 water, four tomatoes, eight ears of corn; let the 
 meat boil a short time in the water ; cut the corn 
 from the cob, and put in the cobs w^ith the cut corn 
 and tomatoes ; let it boil lialf an hour, remove the 
 cobs; just before serving add milk, which allow to 
 boil for a few minutes only ; season with salt and 
 pepper. 
 
SOUPS. 11 
 
 Tomato Soup. — Boil one quart of sweet milk, 
 one quart of hot water, one quart stewed tomatoes 
 with the seeds strained out. Put the tomatoes and 
 water together. Wet one and a half tablespoons 
 of corn starch with a little cold milk, and put into 
 the boiling milk; stir until it thickens; put the 
 milk in the tureen, with a little butter, pepper and 
 salt; pour the tomatoes in last, and serve quickly. 
 
Ym 
 
 |m|FTER washing them well they should be al- 
 ^^ lowed to remain in sufficient salt water to 
 cover them. Before cooking wipe them dry, 
 dredge them with flour or meal, and season with 
 salt and pepper. Small fish are usually fried; all 
 large fish should be boiled or baked. 
 
 To Boil Fish. — Put a small onion inside the 
 fish and tie with a cord. Cover with cold water, 
 and a little vinegar; add a little salt. Let it heat 
 to the boiling point — from two to three minutes 
 will be suflicient time. Boiling salt water is best 
 for salmon as it sets the color. 
 
 Baked Trout or Blue-Fish. — Make a dressing 
 of two cups of bread crumbs wet with a little 
 milk, an agg^ a little fat pork chopped fine (or but- 
 ter), salt, pepper and nutmeg; mix well together; 
 stuff the body of the fish with this and sew it up. 
 Fry a little pork a nice brown, put it in the pan 
 the fish is to be baked in ; add a half teacup of hot 
 water, lay the fish in, cover it with small bits of 
 butter, salt, fine bread crumbs, and bake one or 
 two hours; baste often. Dish the fish, add a little 
 more water, flour and butter; give it one boil and 
 pour it over the fish. Garnish with slices of lemon. 
 
FISH. 13 
 
 Broiled White Fish, Fresh. — Wash and drain 
 the fish ; sprinkle with pepper and lay with the 
 inside down, on the gridiron, and broil over bright, 
 fresh coals. When a nice brown, turn on the oth- 
 er side for a moment, tlien take np and spread 
 with butter. A little smoke under the fish adds 
 to its flavor; this may be made by putting two or 
 three cobs under the gridiron. 
 
 Fried Fish. — After cleaning the fish, soak it in 
 salt water for a little while, wipe dry with a towel, 
 season with pepper and a little salt. Roll the piec- 
 es in meal, and fry in plenty of hot lard. When 
 they are nice brown on one side, turn them over, 
 and, when done, pour ofi:'all the grease. Let them 
 stand a minute, then serve. MRS. F. m. p. . 
 
 Smoked Halibut. — Shred in pieces (not too fine) 
 two handfuls of halibut, and put it on the stove in 
 a spider; cover with cold water; let this come to a 
 scald, (be sure not to boil); then turn oflTthe water, 
 and cover ao^ain with cold water — scald ascain ; 
 pour ofiPthe water. Then take equal quantities of 
 milk and water, enough to cover, thicken with 
 flour, add two well beaten eggs and butter the size 
 of an egg. 
 
 Fish Balls. — One quart of fish that has been 
 freshened and boned, two quarts of cold, boiled 
 potatoes, three slices of salt, fat pork (tried out), 
 chop all finely together. Then add three well beat- 
 en eggs, one cup sweet milk, make into balls, and 
 fry brown in the fat that was tried out. Delicious. 
 
14 ILLINOIS COOK BOOK. 
 
 Minced Salt Fish.— Boil the lish and pick all 
 the skin and hones out the day it is boiled, as it is 
 most easily done when it is warm. ISText day chop 
 it fine, also any cold potatoes left of a previous din- 
 ner. Lay three or four slices of salt pork in a spider, 
 and let them fry a crisp brown, take them out, put 
 in the fish and potatoes, and one gill of milk; stir 
 carefully so as not to disturb the sides and bottom, 
 else a brown crust will not form. Stir in a small 
 piece of butter, when nearly done ; loosen the crust 
 from the sides, and turn on a hot dish. It should 
 come out whole, and nicely browned. 
 
^ly^TW- 
 
 ]S^EDIUM sized, plump oysters are preferable to 
 
 mi0 very large ones, and the simplest way of 
 cooking them is the best. It should be remembered 
 that over-cooking spoils the flavor of oysters, and 
 makes them indigestible. First, they will grow 
 plump, then the edges will ruffle, and any further 
 applieaiio7i of heat wUl shrink and toughen them into 
 tastelessness. 
 
 OvsTERS ON THE SHELL. — Wash the shclls and 
 put them on hot coals, or upon the top of a hot 
 stove, or bake them in a hot oven ; open the shells 
 with an oyster knife, taking care to lose none of 
 the liquor, and serve quicldy on hot plates, with 
 toast. Oysters may be steamed in the shells and 
 are excellent, served in the same manner. 
 
 Oyster Soup. — Put a quart of oysters to heat in 
 their own liquor; when the edges begin to ruffle, 
 skim them without delay into a hot dish, and add 
 to them, a tablespoonful of butter cut into small 
 bits. To the liquor in the saucepan, put three or 
 four cups of milk or cream, and season to taste 
 with salt and pepper. A few finely broken crack- 
 ers must be added, just before serving. 
 
 For Oyster Soup ]N"o. 2 see page 9. Try it — 
 Delicious. 
 
16 ILLINOIS COOK BOOK. 
 
 Cream Oysters on the Half Shell. — Pour into 
 the saucepan a cup of hot water, another of milk, 
 and one of thick cream, with a little salt; set the 
 saucepan into a kettle of hot water until it just 
 boils, then stir in two table spoonfuls of butter, 
 and two table spoonfuls of corn starch stirred into 
 a little cold milk. Have your 03'ster shells washed 
 and buttered, and a tine large oyster laid in each 
 one; range them closely in a large baking pan, 
 propping them with pebbles or bits of shell, and fill 
 up each shell with the prepared cream, having 
 stirred and beaten it well, first. Bake five or six 
 minutes in a hot oven until a nice brown, and serve 
 in the shell. 
 
 Broiled Oysters. — Choose large, fat oysters ; 
 wipe them very dry, sprinkle them with salt and 
 pepper, and broil upon one of the gridirons with 
 close bars, sold for that purpose. You can dredge 
 the oysters with flour if you wish to have them 
 brown, and many persons fiincy the juices are 
 better preserved in that way. Butter the gridiron 
 well, and let your fire be hot and clear; Broil 
 quickly and dish hot, putting a piece of butter up- 
 on each oyster as it is taken from the gridiron. 
 
 Panned Oysters. — Drain the oysters in a colan- 
 der, then put them into a very hot frying pan, turn 
 them over in a moment, so as to cook both sides. 
 As soon as they puff up, which will be almost im- 
 mediately, tarn them into a hot platter, which 
 should be standing over a kettle of boiling watei' 
 
OYSTERS. 17 
 
 with some melted butter, salt and pepper ready in 
 it. Serve immediately. Canned oysters prepared 
 in this way have the flavor of those roasted in the 
 shell. 
 
 Stewed Oysters. — Put a quart of oysters to heat 
 in their own liquor. When the edges begin to 
 ruffle skim them without delay into a hot dish, 
 and add to them a table spoonful of butter cut in- 
 to small bits. To the liquor in the saucepan put 
 a teacup of hot cream or rich milk, and season 
 to taste, with salt and cayenne pepper; let it come 
 to a boil, skim and pour it over the oysters. Serve 
 immediately. 
 
 EscALLOPED Oysters. — Butter a baking dish and 
 sprinkle a layer of cracker crumbs over the bot- 
 tom ; warm the oysters, very slightly, in their own 
 liquor, then arrange a single layer of them over 
 the crumbs, placing them close together. The 
 juice which clings to each oyster will be sufficient 
 to moisten the cracker, unless you use the latter 
 too liberally. Season with pepper, salt and a gener- 
 ous allowance of butter cut into small bits; put on 
 another layer of cracker crumbs, then more oysters 
 and seasoning, and continue alternate layers until 
 the dish is full. Make the top layer of cracker 
 crumbs thicker than the intermediate ones. Cover 
 and bake in a quick oven, fifteen minutes, then re- 
 move the cover and brown the top. A large dish 
 will require longer cooking. A slow oven and too 
 long cooking will completely ruin them. 
 
18 ILLINOIS COOK BOOK. 
 
 EscALLOPED Oysters, N'o. 2. — Crush and roll sev- 
 eral handfuls of Boston or other nice crackers ; put 
 a layer of them in the bottom of a nicely buttered 
 pudding dish; wet this witli a mixture of milk 
 and oyster liquor slightly warmed ; next put a 
 layer of oysters; sprinkle with salt, pepper and 
 bits of butter, then another layer of moistened 
 crumbs, and repeat until the dish is full. Let 
 the top layer be thicker than the rest, and beat 
 an egg into a little milk, and pour it over tliem. 
 Put bits of butter thickly over it, and bake half 
 an hour. 
 
 Fried Oysters. — After cleaning them from all 
 particles of shell, sprinkle with salt and pepper. 
 Koll each oyster in finely rolled cracker, then in 
 beaten Qgg, and in cracker crumbs again ; then 
 put into a skillet with plenty of hot lard. When 
 done on one side turn over. They are best if 
 prepared a little while before serving. 
 
 Oyster Toast. — Put a small tablespoonful of but- 
 ter into a frying pan, and when it melts add a 
 quart of oysters with their juice and a teaspoonful 
 of corn starch rubbed smooth with half table spoon- 
 ful of butter. Beat an egg and mix it gradually 
 with half a cup of hot milk. Stir the oysters with 
 the corn starch until the juice is smooth and thick, 
 then remove the frying pan from the fire, and add 
 the beaten egg and milk; season with salt and pep- 
 per. Return to the fire long enough for the egg 
 to set, but do not let it boil or the milk will curdle. 
 
OYSTERS. 19 
 
 Arrange some slices of buttered toast on a hot 
 platter, over which place the oysters, and serve 
 immediately. 
 
 Oyster Toast, No. 2. Steam two quarts of 
 oysters until they ruffle. Boil a half cupful of 
 cream thickened with a teaspoon of corn starch 
 previously wet with cold milk. Heat one lialf cup 
 oyster liquor; season this Avith salt and pepper; 
 make several pieces of toast, lay. them on a flat dish 
 and put on the oysters : then pour over the cream 
 and liquor mixed together at the last moment. 
 
 MRS. c. w. L . 
 
 Oyster Omelette. — Whisk six eggs to a stiff 
 froth; add, by degrees, one gill of cream. Beat them 
 well together; season with salt and pepper. Have 
 ready one dozen fine oysters, cut in halves, pour the 
 eggs in a pan of hot butter, drop the oysters over 
 it as equally as possible; fry a slight brown, and 
 serve hot. 
 
 Oyster Salad. — Drain a quart of oysters from 
 their liquor and cut each one into four pieces ; cut 
 one or two heads of blanched celery into small 
 pieces. Do not chop either celery or oysters but use 
 a sharp knife. When prepared set them in separate 
 dishes in a cool place, and, just before serving, mix 
 them carefully together and place them in the 
 dish in which they are to remain. 
 
 Oyster Macaroni. — Boil macaroni in a cloth to 
 keep it straight. Put a layer, seasoned with butter, 
 pepper and salt, in a dish, then a layer of oysters : 
 
20 ILLINOIS COOK BOOK. 
 
 alternate until the dish is full. Mix some grated 
 bread with a beaten egg, spread it over the top, and 
 bake. Grated cheese over the macaroni is consid- 
 ered an improvement. 
 
 Beans and Oysters. — Boil beans until ready for 
 the baking: season plentifully with pepper, salt, 
 butter and bits of pork if liked : put a layer of beans 
 into quite a deep baking dish then a layer of raw 
 oysters, and so on until the dish is nearly full, 
 pour over it a teacupful of the oyster liquor and 
 bake one hour. 
 
?H^^Ai<WT ^m ^m^K 
 
 f^REAM OR Milk Toast. — Boil a quart of new 
 ^t milk or cream, and thicken with a tablespoon- 
 ful of flour mixed with three spoonfuls of cold milk, 
 add a little salt and, if milk is used, a little butter; 
 stir steadily until well mixed. Toast sUces of 
 bread quickly, of an even brown on both sides. 
 Dip them into the milk, and let them remain a 
 minute. Then lay them in a hot dish, with a cover, 
 and. pour over them the remainder of the milk. 
 
 Plain Toast. — Toast slices of light bread, an even 
 brown on both sides, and dip each slice, /or a sec- 
 ond only, into a pan of boiling water with a little salt 
 in it. As you place each slice into a covered dish, 
 spread bountifull}^ with butter. 
 
 MRS. w. w. B . 
 
 Mush. — Put into a milk boiler about two quarts of 
 water; let it boil, stir into it a large coffee cup of 
 Indian meal wet with some cold water, and let it 
 boil about ^vq minutes; stir well, and add meal if 
 necessary, until very stiff. Let it boil half an hour. 
 Butter a dish and turn the hot mush into it. Next 
 morning turn out on the bread board, (it should be 
 nearly as hard as bread,) cut into slices a half 
 inch thick. Have the griddle hot and well but- 
 tered. Fry a nice brown. 
 
22 ILLINOIS COOK BOOK. 
 
 Graham Mush. — Take one quart of boiling hot 
 water, one teacup of corn meal, one teacup of 
 graham flour, one half teaspoon of salt, boil well 
 and put in a dish to cool. 
 
 Mush Bread. — Put a pint of sweet milk in a sauce 
 pan, and, when it comes to a boil, make a thin mush 
 with corn meal. Cook it done and set it aside to 
 cool, beat in one egg at a time, until yon put in 
 three, add piece of butter size of an egg, a little 
 salt. Put in a deep dish and bake. It must be eat- 
 en as soon as baked. 
 
 Oatmeal. — Place plenty of water on the stove in 
 a milk boiler, and put in the required amount of 
 oatmeal, with a little salt. It should be stirred fre- 
 quently and cooked one or two hours. Many per- 
 sons prefer it steamed. To be eaten with sugar and 
 rich cream. 
 
 Pawn-House. — Take a soup bone with plenty of 
 meat on it, put it into a kettle of cold water; re- 
 move the scum which rises on top; then boil until 
 the meat falls from the bone; remove the bones 
 after scraping every particle of gristle and marrow 
 from them. Chop up your meat and return it to 
 the kettle, which you must keep three quarters full; 
 salt and pepper to taste, then thicken with corn meal 
 as you do mush ; stir until the meat is thoroughly 
 impregnated with the meal, then turn out on a 
 dish to cool, slice and fry brown. 
 
 Breakfast Dish. — Take slices of dry bread, 
 moisten in milk or water, have ready two well 
 
BREAKFAST AND SUPPER. 23 
 
 beaten eggs seasoned with salt and pepper, into 
 which dip the bread, and fry it in hot h\rd. 
 
 Bits of Meat, Hominy, Mush, or anything left 
 AFTER A MEAL. — Chop fine, add as many eggs as 
 there are persons to eat, a little salt and flour, and 
 a spoonful or two of sw^eet cream or milk. Beat 
 well together, and fry in little cakes, in butter or 
 beef drippings. 
 
 Breakfast Cakes. — If after a boiled chicken you 
 have gravy left, mince the pieces of chicken and 
 mix with it. Pour it over as much old bread as it 
 will soak through, and set it away over night. In 
 the morning, cut it in slices and carefully fry it in 
 butter to a rich brown. 
 
 Dry Bread and Biscuits. — Take the pieces and 
 put them in a pan in a cool oven. When perfectly 
 dry and crisp, roll fine, and put away for use ; 
 nice for scallopping oysters, potatoes, tomatoes or 
 dredging veal after it has been rolled in beaten egg. 
 
 Dry Bread Cakes. — Soak in warm water until 
 perfectly soft, mash fine with a spoon, add four or 
 1a.ve eggs, pepper and salt, beat all thoroughly to- 
 gether. It must be stiff enough to drop from the 
 spoon and form a round cake; if too stiff, add a 
 little water. Fry in plenii/ of hot lard or butter. 
 
 Breakfast Stew. — Cut the scraps of meat left 
 into small bits; lay them in the skillet with a small 
 bit of butter; dredge with flour; let the meat brown, 
 adding a little water now^ and then to prevent 
 burning. When well browned, add three sliced 
 
24 ILLINOIS COOK BOOK. 
 
 potatoes, cold or raw, one sliced onion, and one 
 pint of hot water; stew until the vegetables are 
 done; there sliould be nearly a pint of gravy when 
 done — if necessary, add water. 
 
 Scotch Stew. — Four pounds of lean beef passed 
 through a sausage mill, one onion chopped fine, 
 half a teaspoon of salt, pepper to taste. Place in a 
 covered vessel with one teacup of boiling water. 
 Let it stew slowly three or four hours; just before 
 taking off, add butter, size of an egg. Add water 
 when necessar}'. 
 
 Hash. — Put one and a half teacups of boiling 
 water into a sauce pan, mix a tablespoon ful of tiour 
 with a little cold water, pour it into the pan, and let 
 it cook three minutes; add salt, pepper and butter, 
 chop the cold meat into hash, put it into a tin pan, 
 pour the gravy over it, and let it thoroughly heat, 
 but not cook. If preferred, add equal quantities of 
 cold, boiled, chopped potatoes, and, if you have 
 an}', the gravy left of yesterday's meat, and you 
 will need less butter. 
 
 Hash— No. 2. — Chop fine some cold beef, or pieces 
 of steak that is juicy, and put in the skillet on 
 the fire, with plenty of water ; slice three or four 
 large potatoes, raw, and put into the skillet ; also 
 chop as much onion as you like, season with salt 
 and pepper, a good sized lump of butter and a half 
 gill of cream. Let it boil until the potatoes are 
 thoroughly done. If you like the gravy thickened, 
 sprinkle a little flour in the skillet. Very good. 
 
 MRS. B . 
 
BREAKFAST AND SUPPER. 25 
 
 Green Tomatoes, Fried. — Slice rather thin, and 
 roll in corn meal ; salt and pepper, and place in a 
 hot frying pan, loell buttered; cover closely, and fry 
 until perfectly tender and nicely browned. If you 
 don't like them at first, try again, as they some- 
 times require a cultivated taste. 
 
 Corn Fritters. — To eight large full ears of corn, 
 grated, or shaved thin and scraped, add a little salt 
 and pepper, a tablespoonful of cream or milk, and 
 four eggs. Beat the yolks with the corn, the whites 
 stiff, and stir all together. Have plenty of hot 
 lard in the skillet ; fry in small cakes, dropped from 
 the spoon ; after browning on one side turn them. 
 Serve in a platter. 
 
 Fried Cucumbers. ^Pare, cut into lengthwise 
 pieces, a quarter of an inch thick, and lay in cold 
 or ice water, half an hour. Take out, wipe dry, 
 season with salt and pepper; dredge with flour, 
 and fry a Ught brown. 
 
 EiPE Cucumber Salad. — Wash and pare one 
 dozen ripe, yellow cucumbers, cut them into strips, 
 and take out the seeds; chop them into bits as 
 small as a pea; chop with them, (or separately) 
 twelve large white onions, and six large green 
 peppers ivithout the seeds. Mix all well together, 
 and add one teaspoonful of white or black mustard 
 seed, two tablespoonfuls of celery seed. To this 
 mixture pour one teacup of salt. Put the whole 
 into a cotton bag to drain over night. I^ext morn- 
 ing turn it out, put into jars, and fill up with the 
 
2# ILLINOIS COOK BOOK. 
 
 coldest strong cider vinegar. Keep it tightly 
 corked from the air, and in four weeks it will be a 
 delicate relish for breakfast or supper. It looks 
 very inviting, as it is white and crisp. 
 
 Parsnip Fritters. — Scrape and halve tlie pars- 
 nips ; boil tender in hot salted water, mash 
 smooth, picking out the woody bits ; add a beaten 
 egg to every four parsnips: salt and pepper to 
 taste, and flour enough to make a thick batter; 
 drop by the spoonful into hot lard and fry brown. 
 Drain into a hot colander, and dish. 
 
 Potato Pancakes. — Grate six good sized raw 
 potatoes, season with salt and pepper, three eggs not 
 beaten, a tablespoon of flour, a very little milk and 
 a pinch of baking powder. Mix all well together, 
 and fry in a skillet, like pancakes, with plenty of 
 grease. . mrs. s. h . 
 
 Fricadelles. — Take the meat from the soup 
 bones, chop fine, with some onion and parsley; 
 fry a little bread as for dressing, and mix with the 
 pepper and salt, and two eggs. Make into little 
 balls, and fry brown. 
 
 Fricadelles — No. 2. Mix one pound of chopped 
 veal or other meat, two eggs, a httle butter, one 
 cup or less, of bread crumbs, one chopped onion ; 
 the whole well moistened with warm water, or 
 water from stewed meat, season with salt and pep- 
 per. Make into balls and fry brown. 
 
 MRS. s. II . 
 
BREAKFAST AND SUPPER. 27 
 
 Croquets. — One quart finely chopped beef, one 
 common sized onion, six square crackers, salt and 
 pepper to taste, one teacup of boiling water; make 
 into cakes: beat one egg, and dip cakes in egg 
 and flour, fry in hot lard — excellent. 
 
 MRS. K. R — . 
 
 Meat Scallops. — Take small tin patty pans, and 
 line them with mashed potatoes ; mince any kind of 
 cold meat, and mix with it a little bread crumbs, 
 minced boiled onion, salt and pepper; moisten with 
 a little cold gravy. Put a layer of tiiis over the 
 potatoes; then a layer of potatoes on top. Smooth 
 nicely and lay small bits of butter on top ; brown in 
 a hot oven. 
 
 Minced Meat on Toast. — Chop fine all the cold 
 meat left from dinner, place in a spider with a lit- 
 tle hot water; add a little flour and butter, salt and 
 pepper to taste. Heat thoroughly, but not too long. 
 Pour this over slices of toasted bread. 
 
 Scalloped Eggs.— Mince any kind of cold meat; 
 season with salt and pepper, and a few bread crumbs, 
 cover the bottom of saucers with it, putting in each 
 small bits of butter. Break a fresh egg on top. 
 Set in a hot oven, and when the egg begins t© cook, 
 sprinkle a little salt, pepper, and rolled 'cracker. 
 Send to the table hot. Nice for breakfast or 
 lunch. 
 
 Delmonico Sauce. — Take an ounce of ham or 
 bacon, cut it up in small pieces and fry in hot fat; 
 add an onion and a carrot cut fine, thicken with 
 
28 ILLINOIS COOK BOOK. 
 
 flour; then acid a quart of broth seasoned with 
 salt and pepper, and let it simmer for an hour; 
 skim carefully, and strain ; a wineglass of any 
 wine added will be a great improvement. Cold 
 roast boiled beef, or mutton may be cut into 
 small squares, fried brown in butter, and then 
 gently stewed in this sauce. 
 
 French Croquettes. — Veal, mutton, lamb, 
 sweatbreads, and any lighter meats, except chicken 
 and turkey, can be judiciously turned into cro- 
 quettes. Chop the meat, very line; chop up an onion 
 and fry it in an ounce of butter; add a tablespoon- 
 ful of flour, stir well and add the chopped meat, a 
 little broth, salt, pepper and a little nutmeg. Stir 
 two or three minutes, then add the yolks of two 
 eggs, and turn into a dish to cool. When cool, 
 mix well together again. Divide up into parts for 
 the croquettes ; roll in bread crumbs. Dip in 
 beaten eggs, then in bread crumbs, and fry crisp, a 
 bright golden color. 
 
 Bread Omelette. — One large teacup of bread, 
 one teacup of cream, one teaspoon of batter, four 
 eggs, salt and pepper ; fry like an omelette. 
 
 Omelette. — Beat Ave eggs, whites and yolks 
 separately ; one tablespoonful of flour, mix smooth- 
 ly with a cup of milk and a little salt, pour into a 
 buttered spider; when partly done, turn half over. 
 
 Tomato Omelette. — One teacup cold tomatoes, 
 stewed ; beat up two or three eggs with a table- 
 
BREAKFAST AND SUPPER. 29 
 
 spoonful of flour. Pour into a well buttered spider 
 and, when well set, fold over and serve at once; 
 to be eaten w^ith butter. 
 
 Asparagus Omelette. — Steam some fresh cut 
 tender asparagus, and chop fine; mix with the 
 yolks of five eggs and the whites of three, well beat- 
 en, and two tablespoonfuls of rich cream. Fry, and 
 serve quite hot. 
 
 Cheese Omelette. — Beat six eggs very light, 
 add two tablespoonfuls of cream, butter the size of 
 a walnut, a little chopped parsley, pepper and salt, 
 and two ounces of grated cheese ; beat well ; butter a 
 pan ; cook a light brown, told over and serve. 
 Shake the pan while cooking. 
 
 Grated Ham Sandwiches. — Grate finely as much 
 well-cooked ham as you are likely to need, flavor 
 with a little cayenne pepper and nutmeg. Roll out 
 some good pulf paste very thin, cut it into two 
 perfectly even portions; prick in one or two places 
 to keep from rising too high, and bake in a quick 
 oven until a golden brown. Then take it out and 
 let it stand till cool ; then spread a little fresh but- 
 ter lightly, over the whole. N'ow, spread the 
 ham evenly over the paste, and lay the second 
 piece evenly over it. With a sharp knife, cut in- 
 to small sized sandwiches. 
 
 Potato Balls. — Mash eight nicely boiled pota- 
 toes; add salt, pepper, butter and two tablespoon- 
 fuls of cream. Stir well, and make into balls; roll 
 in beaten egg^ then in crumbs, and fry in hot lard. 
 
3Q ILLINOIS COOK BOOK. 
 
 Ham Omelette. — Cut the ham into small dice, 
 put into a frying pan with a little butter ; stir well. 
 When nearly cooked, pour in the eggs, which have 
 been previously well beaten; when well set, turn 
 half over and serve. If the ham has been boiled, 
 it should be put in at the same time with the eggs. 
 
 Cheese Relish.— One fourth of a pound of 
 fresh cheese cut in thin slices ; put in a frying pan 
 and pour over it a large cupful of sweet milk ; add 
 a quarter of a teaspoon of dry mustard, pinch of 
 salt, pepper and a little butter; stir the mixture all 
 the time. Roll three crackers very line, and 
 sprinkle in gradually; then turn at once into a 
 warm dish. Serve immediately. 
 
 Eggs — Fried. — Grease a skillet, and, when hot, 
 break in the eggs without disturbing the yolks; 
 sprinkle with salt and pepper, coveVj and when 
 done to suit, cut with a spoon and serve. 
 
 Eggs — Baked. — ^Butter a pie-pan, and break into 
 it seven or eight eggs, so as not to disturb the 
 yolks; salt and pepper to taste, with a small bit of 
 butter on the top of each egg; place in the oven 
 and let remain until the whites are well set, when 
 they will be done. 
 
 Eggs — Scrambled. — For a family of six, beat well 
 ten eggs; have a spider quite hot; put in a piece 
 of butter the size of an egg; when melted, turn 
 iu the eggs, stirring all the time, until all are 
 cooked, but not too much done; salt and pepper. 
 
BREAKFAST AND SUPPER. 31 
 
 Eggs — Scrambled, ^o. 2. — Heat a plate until it is 
 veri/, very Ao/, place on the table and break into it as 
 many eggs as required; season with salt and pep- 
 per; stir until all are cooked. This is a very nice 
 dish for those who do not Uke ec]:ij:s too much 
 cooked. 
 
 Scalloped Eggs. — See page 27. 
 
 Eggs for Lunch. — Boil half a dozen or a dozen 
 eggs, (for several hours, which renders them as di- 
 gestible as soft boiled eggs) until verj/hard; re- 
 move the shells and cut in halves length-wise ; then 
 chop together some cold, boiled ham, cucumber 
 pickle and the yolks very line; season with salt, 
 pepper, and sufficient mixed mustard to moisten 
 enough to roll into balls, and lay one in each half 
 of the whites. Place in a dish and garnish with 
 parsle3\ miss a. c . 
 
 A Simple Omelette. — Break all your eggs in 
 one plate ; stir rather than beat up the whites and 
 yolks. To each three eggs put in a teaspoonful of 
 cold water; salt and pepper to taste. Chop fine 
 some parsley, put two ounces of butter into a pan, 
 and, when hot, pour in the eggs; just as soon as it 
 is cooked on one side, turn quickly and cook on 
 the other side. Double it over, when you serve it 
 on a venj hot plate. The cold water in the Qgg 
 makes the omelet light and moist. 
 
mm^- 
 
 I^HOCOLATE.— For those who use a great deal 
 ^t of chocolate the following is an economical 
 method. Cut a cake into small bits, and put them in- 
 to a pint of boiling water ; in a few minutes set off of 
 the fire, and stir until the chocolate is dissolved; then 
 boil it again gently and pour it into a bowl ; set in 
 a cool place; it will keep good eight or ten days. 
 For use, boil a spoonful or two in a pint of milk 
 with sugar. 
 
 Chocolate — ^o. 2. — Put a quarter of a pound of 
 chocolote into two quarts of water ; stir frequently 
 until dissolved ; give it one boil, add one pint of 
 cream (or one quart of milk) and give it one more 
 boil. Sweeten to taste. 
 
 Cocoa. — The cracked cocoa is considered the 
 best. Two tablespoonfuls put into a pint of cold 
 Avater, and boiled two or three hours. Boil it over 
 several times and add a little to it each time ; boil 
 the milk by itself. 
 
 Coffee. — First have a good article of coffee ; 
 look it over carefully, removing all sticks and 
 stones and black grains; put in a bread pan, and 
 place in a stove oven, having the heat, at first, suffici- 
 ent to expand the grains, and gradually increasing 
 
DRINKS. 33 
 
 it till the coffee is a dark brown, stirring frequently. 
 By no means allow it to burn ; on removing it from the 
 oven, stir in a piece of butter as large as a hickory 
 nut, for three pints of coffee ; this forms a glazing 
 which excludes the air, preventing it from losing 
 its strength ; it also improves it. Place it in a tin 
 pan, and keep it tightly covered. Always put the 
 cream, in the cup before pouring in the hot coffee, 
 and stir the cream while filling the cup. In prepar- 
 ing coffee allow one table spoonful of ground coffee 
 to each person; put the required amount into the 
 coffee pot, put in a little of the white of an egg, and 
 pour in some cold water, stirring w^ell; then pour in 
 the proportionate amount of boiling water ; let it 
 boil about twenty minutes, set back off* the stove, 
 and settle with a very little cold water. Mocha and 
 government Java coffee mixed, one part Mocha, 
 two parts Java, make the most delicious coff'ee. 
 
 Tea. — Allow a teaspoonful of tea to each person, 
 put it into the tea-pot, and pour in one cupful of boil- 
 ing water to every teaspoonful of tea; if it is green 
 tea let it steep for a little while, but not boil, but if 
 black tea it is better to boil it. Do not use water 
 that has boiled long for tea. Spring water is best, 
 and filtered water next best for tea. 
 
 Iced tea. — After the tea, niade quite strong, is 
 perfectly cold, add ice to each glass. If you like 
 place a slice of lemon in the bottom of each cup 
 before pouring in the tea, and then sweeten to 
 taste. 
 
34 ILLINOIS COOK BOOK 
 
 Soda Cream. — Two and a half pounds of white 
 sugar, ono eighth of a pound of tartaric acid, both 
 dissolved in one quart of hot water; when cold, 
 add the beaten whites of three eggs, stirring well ; 
 bottle for use; put two large spoonfuls of this syrup 
 in a glass of ice-water, and flavor with vanilla, lem- 
 on, pineapple or any flavoring, then add one fourth 
 of a spoonful of bi-carbonate of soda. An excellent 
 substitute for good soda water. 
 
f^^^m- 
 
 fENERxlL EuLES. — All salt meat should be put 
 on ill cold water, that the salt may be extracted 
 while cooking; fresh meat should be put to cook in 
 boiling water ; when the outer fibres contract the in- 
 ner juices are preserved. For making 50Mp, put the 
 meat in cold water to extract the juices for the 
 broth. In boihng meats add hoi water, when more 
 water is needed, and be careful to keep the water 
 on the meat constantly boiling; remove the scum 
 when it first begins to boil; the more gentli/ meat 
 boils the more tender it will become. Roast meats 
 require a brisk fire. Baste often. 
 
 EoAST Beef, Rabe. — Take a rib or loin roast of 
 seven or eight pounds, rinse itofi:', season with salt, 
 pepper, flour, and, if liked, a chopped onion. If 
 not fat, take a strip of bacon, place in a pan with 
 a little water, roast one hour, (if preferred quite done 
 two hours), in a hot oven. The seasoning gets 
 through the meat better if the meat is stuck with a 
 knife in a number of places, and the seasoning 
 rubbed into these holes with the finger. Gravy — 
 pour ofl' nearly all the grease left in the pan after 
 the meat has been taken up, and mix some browned 
 
36 ILLINOIS COOK BOOK. 
 
 flour with a little cold water; pour into the pan ; 
 set it on the top of the stove and let it boil a few 
 minutes; if too thick add hot water, stirring well. 
 
 MRS. s. H . 
 
 FiLLET-DE-BoEUF. — Take the whole tenderloin, 
 cutcrosswise, in strips, one-half inch apart; between 
 the strips, lay strips of bacon, as long as 3^our fin- 
 ger. Then rub well \\\\.\\ salt and pepper. Put a 
 little water into the roasting pan and place it in the 
 oven. Into the pan put half of an oiiion, some 
 cloves, and a piece of butter. Bake half an hour 
 in a quick oven. Thicken the gravy with flour. 
 When done pour in a little sour cream. 
 
 MRS. s. H . 
 
 Beefsteak, llAMBURa. — Have a porter-house or 
 loin steak cut thick. Scrape oft" with a spoon, and 
 wipe clean with a towel; season with salt, pepper, 
 and flour. Cut deep gashes in each side, instead 
 of pounding. Have a skillet with a little smoking 
 hot grease, lay in the steak, cover it with finely 
 chopped onion : fry (pjickly ; when brown on one 
 side, turn it over ; when brown take it out, pour 
 a little water in the skillet, let it boil until the onion 
 is soft; pour over the steak on the dish. 
 
 MRS. s. H . 
 
 Tomatoes put on the steak while cooking, is an 
 improvement. 
 
 Beeksteak, fried Vienna. — Have the steak chop- 
 ped fine in the butcher's shop. Season with salt and 
 pepper. Have a little grease in a very hot skillet, 
 
MEATS. 37 
 
 put in pieces about an inch thick and three or four 
 inclies square, fry brown on both sides. 
 
 MRS. s. H . 
 
 Beefsteak, broiled. Scrape or wipe off, and 
 
 cut deeply on each side instead of beating it. Sea- 
 son with salt and pepper. Put on to broil ; w^hen 
 brown on both sides put on a hot dish and spread 
 well with good butter. 
 
 MRS. s. H- 
 
 Beefsteak, broiled No. 2. — Grease the bars of 
 the broiler with butter, beat or cut the steak, which 
 must be cut thick, season with salt and pepper. 
 Place on the broiler over hot coals without a blaze. 
 As the juice of the meat accumulates on the top of 
 the meat, take off with the fork and pour this juice 
 into a teacup, put on the broiler again and so on 
 until thoroughly done. Place on a hot platter. To 
 the juice in the cup add a big lump of butter and 
 about enough hot, clear coffee to color it a nice 
 brown. Pour this gravy over the steak. 
 
 MRS. w. w. B . 
 
 Beefsteak, broiled, ¥0. 3. — Have a skillet, with- 
 out any grease, very, very hot. After the steak has 
 been prepared and seasoned lay it in the skillet, 
 put a little butter on top and continue to hack it 
 with a knife; turn quite often. When brown on 
 both sides, it is done. Serve with plenty of but- 
 ter. 
 
 MRS.^J. H— — . 
 
38 ILLINOIS COOK BOOK. 
 
 Beefsteak, a la mock duck. — Take a good sized 
 round steak, season and prepare as for frying; place 
 in the center as much dressing (made of bread 
 as for fowls) as it will hold. Fold up the sides 
 and fasten the ends with a piece of strong thread ; 
 season tlie outside, ^vith salt, pepper and flour. 
 Place in the bread pan, with some cold water, put 
 in the oven and bake as a roast. When done slice 
 across the end in slices half an inch thick. 
 
 Dry Beef. — Cut in very thin slices. Place in a 
 pan and cover well with tepid water : let it gradu- 
 ally boil, then pour oif the water. Sprinkle the 
 beef with pepper, and butter, which let melt and 
 boil for a minute. You may add beaten eggs, or 
 cream and flour worked well together. It may be 
 served on thin slices of toast which has been dip- 
 ped in boiling water with a little salt in it. 
 
 Yeal Steak. — Wash, and drj^ with a towel, 
 pound ivell, with a steak- mallet. Season wath salt, 
 pepper and flour. Put a good sized spoonful of 
 grease in. a hot skillet and lay in the steak with 
 some chopped onions, and fry quite done. Make 
 gravy in the usual way — hot water and flour. 
 
 MRS. s. H . 
 
 Yeal Cutlets. — Take two or more cutlets, pound 
 well with a potato masher, then wash and dry them 
 on a clean towel, season with salt and pepper. 
 Have ready a half pint of bread crumbs or rolled 
 cracker. Whisk two eggs, with one gill of milk, 
 and pour over the cutlets, then take out one at a 
 
MEATS. 39 
 
 time, dip in tlie bread cvumha, pat ivell, \v\th the 
 back of a spoon, in order to make the crumbs ad- 
 here well to tlie meat. Put in boiling-hot lard, 
 and fry slowly until well browned on both sides. 
 Serve hot. 
 
 Yeal Patties. — Three and a half pounds of 
 veal, six small crackers, one tablespoonful of salt, 
 one teaspoonful of pepper, one nutmeg, one slice 
 of pork chopped with the veal, a piece of butter 
 the size of an Qgg: roll the cracker fine. Mix 
 with the spices and meat. Make into a loaf like 
 bread, put bits butter and grated bread crumbs on 
 the top. Put it into a pan with a little water. Baste 
 frequently while baking; bake two hours. To be 
 eaten cold. 
 
 MRS. c. w. L^ . 
 
 Yeal Omelet. — Three and a half pounds of 
 veal when chopped, six butter crackers, two eggs, 
 a half tea-cup of butter, one tablespoon of salt, 
 one of pep[)er; chop the veal fine; roll the cracker 
 fine; beat the eggs with the butter. Mix all to- 
 gether with your hand. Make into a loaf, sprinkle 
 over with rolled crackers, and butter; bake three 
 hours; have a little salt, pepper, water and butter 
 in a pan to baste it with afterwards. A small piece 
 of pickled pork is very nice instead of the half cup 
 of butter. 
 
 MRS. GEO. B . 
 
 Beef can be substituted for the veal, and baked 
 one hour. 
 
40 ILLINOIS COOK BOOK. 
 
 To Corn Beef. — To every four gallons of water 
 allow two pounds of brown sugar, and six pounds 
 of salt; boil twenty minutes, taking off the scum. 
 The next day pour it on the meat packed in a pick- 
 ling tub, pour off this brine, boil and strain every 
 two months, adding three ounces of brown sugar 
 and half a pound of common salt. It will keep 
 good a year. Sprinkle the meat with salt the next 
 day, wipe dry before turning the pickle over it. 
 Let it entirel}^ cover the meat and add four ounces 
 of saltpetre. Canvas lids are excellent, as they ad- 
 mit the air and exclude the flies. Turn the pieces 
 whenever the vessel is uncovered. 
 
 Preserving Beef. — For preserving one hundred 
 pounds of beef take six pounds of salt, two ounces 
 of saltpetre, two tablespoonfuls of soda, two pounds 
 of sugar and four gallons of water. Mix well to- 
 gether; sprinkle the bottom of the barrel with salt, 
 put in the beef with very little salt between the 
 layers, pour over the brine and put on a weight 
 to keep all well covered. 
 
 Pickled Tongue. — Take a corned ox-tongue and 
 boil it until tender; take off the skin; put it into a 
 stone basin or jar, and cover it with good cider vin- 
 egar; add a few allspice, whole pepper corns and 
 cloves — not more than a dozen of each. 
 
 Pickled Tongue, No. 2. — To one tongue, two 
 handfuls of salt, a little garlic, one teaspoonful of 
 saltpetre, mixed with the salt, two slices of lemon ; 
 rub all on the tongue. Place the tongue in a jar 
 
MEATS. 41 
 
 with the seasoninsc, whole cloves and peppers. To a 
 quart of water add one gill of strong cider vinegar ; 
 a heavy stone on top of the phite will keep the 
 tongue thoroughly covered. It is ready for use in 
 two or three weeks. It must he hoiled in the 
 usual manner, and peeled before it is ready for the 
 table. MRS. s. ii • 
 
 Stewed Tongue. — Cut square fillets of bacon, 
 which dredge with a mixture of chopped parsley, 
 salt, pepper, and a little allspice. Lard the tongue 
 with the fillets. Put into a sauce-pan two ounces 
 of bacon cut in slices, four sprigs of parsley, two 
 of thyme, a little garhc, two cloves, two carrots cut 
 in small pieces, two small onions, salt and pepper. 
 Lay the tongue on the whole, w^et with a glass of 
 white wine and a o-lass of broth. Set on a moder- 
 ate fire and simmer about five hours, keeping it 
 well covered. Pat the tongue on a dish and strain 
 the sauce over it. 
 
 Potato Edging for Tongue. — Mash potatoes 
 and season with butter, pepper, salt and cream; 
 dish in lumps, witb a large spoon, and stick a sprig 
 of parsley into each one. 
 
 Lamb's Liver. — Cut in slices a half inch tliick, 
 beat the yolks of two eggs, and dip the slices first 
 in egg then in crumbs ; season with salt and pep- 
 per, and fry in hot drippings. 
 
 To Stew Tripe, — Six pounds of tripe ; when well 
 parboiled, cut in pieces, and put into water enough 
 to stew ; when quite tender, (which may take sev- 
 
42 ILLINOIS COOK BOOK. 
 
 eral hours) add three pints of sweet milk, four 
 tablespoons of flour, two onions, pepper and salt, 
 and three-fourths of a cup of butter. Let them 
 stew fifteen minutes, and it will be read}^ for use. 
 
 Tripe-a-la-Creole.— Cut two pounds of tripe 
 into thin strips, three inches long and half an inch 
 wide ; wash them for a few minutes in tepid water ; 
 slice two onions, chop them fine, and put them into 
 a frying pan with a tablespoonful of good butter: 
 take three tomatoes and remove the skins by put- 
 ting in hot water: when the onion is perfectly 
 brown put on the tomato in slices, a pinch of parslej^, 
 pepper and salt. Let this cook six minutes, then 
 add a glassful of white wine. Let it then simmer. 
 Have the tripe now ready, h iviiig hente I it thor- 
 oughly in a sauce pan with a little water. Mix the 
 tripe and sauce together in the sauce pan and let 
 it cook. Serve as liot as possible. 
 
 Sweetbreads, Fried. After lying in salt and 
 water, put them in cold water a few minutes, then 
 dry on a cloth thoroughly; fry them with little 
 strips of salt pork, or dip in beaten egg and bread 
 crumbs; fry in hot lard — stir one tablespoonful of 
 flour into a half cup of rich cream; let it boil for 
 a few minutes, pour over and serve hot. 
 
 Sweetbreads, Stewed. — Wash, remove all the 
 bits of skin, soak in salt and water one hour, then 
 parboil; when half cooked remove from the fire, 
 cut in small pieces, stew them in a little water un- 
 til tender, add a piece of butter, a teaspoon of salt 
 
MEATS. 43 
 
 and one of flour, and boil np once. Serve on 
 toast, very hot. 
 
 SwEATBREADS, Broiled. — Parboil, after soaking 
 in salt water; rub well with butter, and broil; 
 turn often, and dip in melted butter to prevent 
 them from becoming hard and drv. 
 
 Roasted Yenison. A leg of venison shouhl be 
 roasted one and a half to three hours. The dry 
 skin should be taken off, before roasting, with the 
 fingers, not with a knife. The spit should be 
 turned very often ; when half done, it should be 
 basted with flour, butter and red wine, very fre- 
 quently, until done. A saMle of venison is much 
 the best piece of the deer ; requires half the time 
 to roast it that it does the leg, for it is a much 
 thinner piece. Dress in the same manner as the leg. 
 
 Venison Gravy. — For a leg of venison take 
 five pounds of coarse beef, boil five or six hours. 
 To three quarts of this liquor add a half pint 
 of port wine, one nutmeg, two teaspoons of pow- 
 dered cloves, a half pound of butter, a little sugar, 
 and thicken with browned flour; after boiling the 
 beef and spices together, strain, before adding the 
 other ingredients; add mace, and a half pint of 
 brandy if liked. Salt to taste. 
 
 A Venison Steak. — Cnt steaks, from the leg, one 
 inch thick; broil about five minutes, season with 
 salt, pepper and butter; a cupful of the roast veni- 
 son gravy poured over it, very hot, is nice, or one 
 
44 ILLINOIS COOK BOOK. 
 
 half cop of currant jelly thickened with a little 
 browned flour and butter boiled up and turned 
 over the steak. 
 
 Venison Pie. — Take the neck and breast of the 
 venison, cut into sraall pieces, season with salt, 
 pepper, and a little ground cloves; put into the pie 
 dish as thick as possible, fill up the dish with some 
 venison gravy or a gravy made of flour, butter, 
 hot water, salt and pepper. Put into the oven for 
 half an hour to stew, then add a nice pie-crust 
 and bake half an hour lono^er. 
 
 Sausage. — Ten pounds of fresh pork, six table- 
 spoonfuls of sage, three tablespoonfuls of salt, two 
 or three tablespoons of black pepper. 
 
 To Boil a Ham. — Prepare the ham the night be- 
 fore, and let it soak all night in cold water : as soon 
 as the water conies to a boil pour it off, and add 
 cold water again ; then add a quart of champagne 
 cider, (if this cannot be obtained hard cider will 
 do,) and a few whole spices ; cover closely and let 
 it boil slowly until perfectly tender. Very nice. 
 
 MRS. G. B . 
 
 Fricassee of Calf's Tongue.— Boil the tongue 
 one hour: pare and cut into thick slices: roll them 
 in flour and fry in drippings five minutes; put the 
 tongues into a sauce pan, add sliced onion, thyme 
 and parsley; cover with a cupful of soup, or 
 other gravy. Simmer half an hour, covered tightly ; 
 take up the tongues and keep them warm ; strain 
 the gravy, thicken, put in four or fiva thin slices 
 
MEATS. 45 
 
 of peeled lemon, boil one minute and pour over the 
 fricassee. 
 
 Stuffed or Dressed Ham. — Mix one quart of 
 grated light bread with a teaspoon each of mace, 
 nutmeg, cloves, allspice, salt, thyme, sweet basil, fat 
 meat, and parsley chopped fine, and a little butter 
 and brandy to soften the dressing. Boil and skin 
 a nice ham, make incisions about an inch apart 
 as deep as possible, and stuff with the above mix- 
 ture. Spread the yolk of an egg over the top and 
 then grate bread-crumbs thickly over it. Bake 
 until brown. Veri/ nice. 
 
 Curing Hams. — Rub salt all over them as soon as 
 cut and laid on a table : the next day brush off and 
 pack in a cask. Put on a pickle made as follows ; 
 one quart of salt to one gallon of water : to six 
 gallons of water, one half gallon of molasses and 
 three ounces of saltpetre. Let the hams remain 
 in six or eight weeks, according to size. Smoke to 
 suit, and pack away in salt in a cask. Put in a cool, 
 dry place, and they will keep good all summer. 
 
 A Lunch for Travelling. — Chop sardines, ham 
 and a few pickles quite fine; mix with mustard, 
 pepper, catsup, salt and vinegar. Spread between 
 slices of bread nicel,y buttered. 
 
 Grated Ham Sandwiches. — See page, 29. 
 
 Ham Omelet. — See page, 30. 
 
nm^- 
 
 ]raOAST Turkey. — Clean, and wash out the crop 
 ^^ and body of the turkey with soda and w^ater, 
 rinsing it out afterwards ; stuff with a force-meat 
 made of bread crumbs, a little cooked sausage, pep- 
 per, salt and butter ; truss the turkey neatly, lay it in 
 the dripping pan, pour boiling water over it and 
 roast about ten minutes to the pound, after the 
 cooking actually commences. Cook slowly at first, 
 basting often and freely. Ten minutes before taking 
 it up, dredge with fiour, and baste with butter ; pour 
 off the fat from the top of the gravy ; thicken with 
 browned iiour, and season ; boil once, and serve 
 in a gravy boat. To make oi/sier dressing, take 
 a pint of oysters to five cents worth of crackers 
 rolled fine ; wash the oysters and take them out with 
 a fork ; strain the liquor into the crackers, put 
 in the oysters ; season with salt, pepper and butter. 
 Fowls should always be killed the day before they 
 are used. Mix the seasoning — salt, pepper and gin- 
 ger — in a saucer, and rub the fowl welly inside and 
 outside, with it, the night before it is to be used. 
 If the fowl is not fat enough use strips of bacon 
 or butter. Put in a roasting pan with a quart of 
 
FOWLS. 47 
 
 water, baste frequently while cooking; when clone 
 thicken the water with flour, for gravy. Ducks, 
 chickens and geese are all baked alike. 
 
 Dressing for Fowls. — Soak some stale bread in 
 cold water; squeeze out well ; have some butter hot 
 in a skillet, cut into it finely chopped onion, put in 
 the bread, let it fry about fifteen minutes, stirring 
 all the time. Take it out into a bowl. When cooled 
 season with pepper, salt, nutmeg and chopped pars- 
 ley ; if preferred chop the liver and heart fine, 
 break two or four eggs, mix all with the bread with 
 the back of a spoon so it will work nicely together. 
 Place it in the ibwl. 
 
 MRS. s. H . 
 
 To Roast a Goose. — Take a young goose, pick 
 and singe and clean it well; boil half an hour, to 
 take out the strong, oily taste, then make the dress- 
 ing with two ounces finely chopped onion, one 
 ounce green sage, chopped fine, one large cofiee 
 cup bread crumbs, some mashed potatoes, pepper, 
 salt, butter the size of a walnut, yolk of one or 
 two eggs; mix these well together, and stufiT the 
 goose; do not fill entirely, as the stuffing requires 
 room to swell. It will take one and a half hours 
 to roast it thoroughly. Sauce — Put into a saucepan 
 one tablespoonful of made mustard, half a tea- 
 spoonful of red pepper, one glass port vvine and a 
 gill of the gravy ; mix and warm, and pour over 
 the goose just before serving. 
 
 MRS. s. II . 
 
48 ILLINOIS COOK BOOK. 
 
 Chicken, a-la-mode. — Put the chicken on in just 
 enough cold water to cover it, and boil until the 
 bones easily leave the flesh ; separate the meat from 
 the bones and boil the gravy to a jelly ; chop the 
 meat fine, mix it with pepper, salt and spice; boil 
 some eggs hard; slice thin; line a deep dish with 
 them; put in the chicken and gravy; when cold 
 turn on to a dish, to be sliced thin. Nice for tea 
 or for lunch. mrs. c. w. l . 
 
 Fricassee— Young Chickens — After the chickens 
 are cleaned, cut off the wings and flatten with the 
 rolling pin ; do the same with tlie back and breast 
 (cutting each in two pieces, the back crosswise;) 
 clean the giblets nicel}^, and, having washed all to- 
 gether, in cold water slightly salted, put them in a 
 stew pan with just enough water to cover them, 
 or half milk and half water; add a few pep- 
 per-corns, a little mace and a little salt; (a head 
 of young lettuce is an improvement). Cover the 
 stew pan and let the chicken boil until quite ten- 
 der ; strain off half a pint of the liquor into another 
 saucepan ; add half a pint of boiling milk, set it on 
 the fire, stir into it a tablespoonful of butter rolled 
 in flour, and continue to stir, until quite smooth ; 
 add a little nutmeg; after it is taken off stir in any 
 kind of flavoring — vinegar or wine. Arrange the 
 chickens in a deep dish, pour the gravy over them 
 and send to the table covered. 
 
 Fricassee — Young Chicken, No. 2 — Clean the 
 chicken, and cut it up as if for frying; place the 
 
FOWLS. 49 
 
 pieces in a skillet filled with water and add a little 
 salt; when the water is all out put in a large table- 
 spoonful of butter and some pepper ; the pieces will 
 fry a light brown on one side, when tarn over and 
 fry a nice brown on the other side ; if necessary 
 add more butter. When done, take up the chick- 
 en, and make plenty of gravy with flour and hot 
 water, in the usual manner. This is a good plan 
 for those who are very fond oi fried chicken, when 
 the chicken is a little too old to fry in the usual 
 way. 
 
 Birds are dressed, split open in the back and 
 baked in the oven or broiled. While they are 
 broiling, they should be lifted from the broiling iron 
 occasionally and dipped in a gravy of melted but- 
 ter, pepper and salt, flavored strongly with port 
 wine. 
 
^iK'W^?, ^^I.J\P^ e^J^p flPU^^' 
 
 fAUCE FOR CHICKEN SALAD, SLAW OR LETTUCE. — 
 Two eggs, two tablespoonfiils of sugar, one 
 half teaspoon of ground mustard, one half teaspoon 
 of pepper, one half teaspoon of salt. Beat all well 
 together, add one teacup of vinegar, boil all togeth- 
 er in a cup set in hot water, and, when thick as 
 custard, add a lump of butter the size of a hen's egg. 
 
 MRS. KATE R . 
 
 Cold Sauce — One fourth pound of butter beaten 
 to a cream; add gradually one fourth pound sugar; 
 add lemon juice; beat till very white; or one cup 
 sugar, piece butter size of an egg, beat to a cream ; 
 add one glass of wine, and the white of one egg 
 beaten to a stiff' froth. 
 
 Pudding Sauce — One gill of milk, or wine and 
 water, one fourth pound sugar, two eggs, beaten to a 
 stiff" froth; pour the liquid, boiling hot, into the 
 eggs and sugar. I^utmeg. 
 
 Lemon Sauce — One cup sugar, one half cup but- 
 ter, one egg, one lemon-juice and grated rind, three 
 tablespoonfuls of boiling water, put into a pan; set 
 over the steam, and stir till it thickens. 
 
SAUCES, SALADS AND PICKLES. 51 
 
 Chili Sauce. — One large onion, two red peppers, 
 six large tomatoes, one tablespoon of salt, one tea- 
 spoon of ginger, one teaspoon of cinnamon, one 
 teaspoon of cloves, two tablespoons of brow^n sugar, 
 and two teacups of vinegar. Boil slowly two hours 
 
 and stir well. 
 
 MRS. G. L . 
 
 Pudding Sauce. — One pint of boiling water, a 
 half pint of sugar, a half tablespoon of butter, one 
 tablespoon of flour or corn starch, one tablespoon 
 of vinegar. Berry juice gives a good flavor and 
 a nice color. 
 
 MRS. GEO. L . 
 
 Salad Dressing. — Four eggs beaten well, two ta- 
 blespoons mixed mustard, one tablespoon hard but- 
 ter, five tablespoons vinegar and one teaspoon salt; 
 cook. 
 
 MRS. M. p. J . 
 
 Rhubarb Sauce. — Make a syrup of sugar and 
 water, as rich or as thin as you please, only it must 
 hesyrujy. Skim. Cut the rhubarb into inch pieces 
 without peeling, add to the syrup and stew until 
 tender. Beware of adding lemon, ginger, eggs, 
 or butter to qualify the flavor of pieplant. 
 
 Salad Dressing. — Beat two eggs with a teaspoon 
 of mixed mustard, four teaspoons of melted butter 
 or salad oil; add, by degrees, two teaspoons of salt, 
 two heaping teaspoons of sugar, one half teacup 
 of vinegar, mix well, set on the stove till it thick- 
 ens. Be sure not to let it boil. When cool stir in two 
 
52 ILLINOIS COOK BOOK. 
 
 teaspoons of rich cream. Set it away to get quite 
 cold; pour this dressing over the salad just before 
 sending to the table. 
 
 Foam Sauce. — One teacup of butter, two and a 
 half teacups of sugar, two large tablespoons of 
 flour; beat all to a cream, then pour in one half 
 pint boiling water; boil ten minutes; beat the 
 white of an egg to a stiff froth and stir in just 
 before taking off the stove. 
 
 Salad Dressing. Rub tlie yolks of four hard 
 boiled eggs to a smooth paste, then add two table- 
 spoons of melted butter, one teaspoon of salt, one 
 tablespoon of white sugar, pinch of pepper, one 
 tablespoon of Worcestershire sauce and one cup of 
 vinegar. Mix all carefully and pour over. 
 
 Sauce for Cake or Pudding. — One pint of water, 
 sweeten to taste ; a lump of butter size of an egg, a 
 dozen cloves, teaspoon of vanilla extract; put on 
 the fire to boil, and, when boiling, stir in a heaping 
 teaspoon of corn starch, which has been previously 
 mixed with cold water. 
 
 MRS. w. w. B . 
 
 Chicken Salad. — Take a fine bunch of white 
 celery, four or five heads, scrape and wash clean; 
 reserve the green leaves, shred the white part like 
 straw^s and lay in a glass dish in the form of a nest. 
 Mince all the white meat, without skin, and put it 
 into the nest. Make a salad dressing thus : rub the 
 yolks of two hard boiled eggs to a smooth paste 
 with a dessert spoon of salad oil or melted butter; 
 
SAUCES, SALADS AND PICKLES. 53 
 
 add to it a teaspoon of wliite sugar and a pinch of 
 salt, and put to it gradually a cup of strong vinegar. 
 Make a wreath of the delicate green leaves of the 
 celerj^, around the edge of the nest, between it and 
 the chicken — pour the dressing over the chicken 
 when ready to serve: if poured over too soon it 
 will discolor the celery. White heart lettuce can 
 be used for the nest. 
 
 Chicken Salad, No. 2. — Take one chicken, stew 
 it, but not too tend'er; when cold cut it into small 
 pieces size of a pea; take nice crisp celery, put it 
 in water for a while ; cut it in little pieces; boil a 
 few eggs hard; put the yolks in a bowl and stir 
 witli two tablespoons of dry mustard; cut the 
 whites fine; take a handful of capers, some pep- 
 per, salt, vinegar and salad oil, or melted butter, 
 and a little water. Mix well, garnish with celery 
 and hard boiled eggs. Excellent. 
 
 MRS. s. H- 
 
 Chicken Salad, No. 3. — One boiled chicken, one 
 half cup melted butter, five hard boiled eggs, (yolks) 
 one half pint vinegar, one teaspoon dry mustard, 
 one half teaspoon of red pepper, one teaspoon of 
 salt, two heads of celery and a pint of chopped cab- 
 
 bage. 
 
 MRS. A. B. R- 
 
 Chicken Salad, No. 4. — Two large chickens, 
 eight heads celery, ten eggs, one teacup of olive oil 
 or melted butter, one tablespoon of mustard, one 
 teaspoon cayenne pepper, one teacup of vinegar, 
 
64 ILLINOIS COOK BOOK. 
 
 and salt to taste. Mash the yolks thoroughly with 
 the oil, or butter and add salt, pepper and vinegar. 
 Boil the chickens until the bones can be taken out. 
 When cold pick to pieces ; chop the celery, (part 
 cabbage is better,) mix well, stir lightly with a 
 silver fork. Pour the mixture over when ready 
 for use — not before. 
 
 MRS. GEO. L . 
 
 Mayonnaise Sauce. — Put the beaten yolks of 
 eight fresh eggs in a salad bowl and add white 
 pepper, a little grated nutmeg and a teaspoon of salt. 
 Then pour slowly and steadily one and a half 
 pints of best olive oil into the bowl, stirring all 
 the time ; as the parts become thick, add, a teaspoon- 
 ful at a time, enough of good vinegar to reduce to 
 the proper consistency. The salads upon which this 
 sauce may be used can be garnished with slices of 
 hard boiled eggs. 
 
 Wine Sauce. — One fourth pound butter, beaten 
 to a cream with one fourth pound sugar. Boil one 
 gill of wine or brandy and half a gill of water 
 mixed ; pour over the sugar and butter. Send to 
 the table immediately. 
 
 Celery Sauce. — Chop fine one head of celery, 
 put it into a sauce pan with a pint of water, a little 
 salt, and a few peppercorns. Boil it well. Braid a 
 tablespoon of flour with two ounces of butter ; stir it 
 in with a half cup of cream or milk, add the season- 
 ing, and boil up well. This is nice with boiled 
 fowl or turkey. 
 
SAUCES, SALADS AND PICKLES. 55 
 
 Bread Sauce for Birds. — A very small cup of 
 chopped onions boiled in water till quite soft, and 
 the water strained otf. Boil one pint of milk, pour 
 it over a cup of bread crumbs, two ounces of butter, 
 a little salt, pepper and mace; stir in the onion, 
 boil once and serve hot. 
 
 Drawn Butter Sauce. — Two ounces of butter 
 beaten smooth, one tablespoonful of flour, one tea- 
 cup of boiling water; mix all together, set over 
 the fire and stir constantly until it boils; add salt, 
 pepper and hard boiled egg chopped fine; a half 
 pint of oysters may be added instead of egg, for 
 boiled fowl. 
 
 Mustard. — One cup of vinegar, two tablespoons 
 of sugar, one tablespoon of butter, half a table- 
 spoon of celery seed. Mix well, let it come to a 
 good boil, then stir in two tablespoons of mustard. 
 
 To MIX Mustard. — Pour enough boiling water 
 on the mustard to scald it thoroughly and form a 
 thick paste ; add a pinch of salt, and thin to prop- 
 er consistency with good vinegar. Try it. 
 
 MKS. c. w. L . 
 
 Veal Salad. — Boil veal till very tender, chop 
 ^ne and stir into it a nice salad dressing ; put it in a 
 shallow dish and garnish with slices of lemon and 
 celery. A little chopped cabbage or lettuce may 
 be added, if desired. Boiled ham, chopped and sea- 
 soned, and served in the same manner, is a very 
 nice dish. 
 
56 ILLINOIS COOK BOOK. 
 
 Potato Salad. — Select new potatoes, or old ones 
 that are not very meal}^; boil them and cut into 
 small pieces; while warm season with plenty of 
 butter, salt, pepper, a little cho[)ped onion and vine- 
 gar; set away to get cold for supper. Cold beans, 
 peas, beets etc., left from dinner are very nice pre- 
 pared in this way for supper. 
 
 Mayonnaise Sauce, No. 2. — Yolks of two raw 
 eggs (not a particle of the whites, else your sauce 
 will curdle) one and a half mustard spoonfuls of 
 mixed mustard beaten together; add very slowly 
 the best salad oil, stirring constantly, until you can 
 reverse the dish without spilling; then add one 
 tablespoonful of vinegar, caj-enne and black pep- 
 per to taste, and a half teaspoonful of salt; stir 
 briskly until quite light colored, and serve on lob- 
 ster, lettuce or fish. 
 
 Horseradish Sauce. — Two teaspoonfuls of made 
 mustard, two of white sugar, half a teaspoonful of 
 salt and a gill of vinegar ; mix and pour over grat- 
 ed horse radish. 
 
 Celery Flavoring — Soak for two weeks half an 
 ounce of celery seed in a pint of brandy. A few 
 drops of this will flavor a pint of soup nearly as 
 well as if a head of celery was stewed in it. 
 
 Yanilla Extract. — One gallon proof spirits 
 (not alcohol) to one pound vanilla beans; crush 
 the beans in a mortar, and put in the spirits; let 
 it stand five or six weeks, and strain off as wanted. 
 
SAUCES, SALADS AND PICKLES. 57 
 
 Lemon Extract. — One pint of alcohol to two oun- 
 ces of oil of lemon ; let it stand five or six weeks, 
 shaking occasionally'. 
 
 Cherry or Currant Sauce. — Four pounds of 
 cherries or currants, two pounds of sugar, one cup 
 of vinegar, half an ounce of cinnamon, or other 
 spices if preferred ; cook slowly about an hour. 
 
 MRS. c. w. L . 
 
 Gooseberry Catsup. — Eight pounds of ripe or 
 partially ripe fruit, four pounds brown sugar, one 
 pint of good vinegar, two ounces each of fine cloves 
 and cinnamon tied in a bas;. Boil the berries and 
 sugar for three or four hours, then add the spice, 
 boil a little longer, put in a jar and cover well. 
 Will keep two years by occasionally scalding and 
 adding a little vinegar and spice. 
 
 Tomato Catsup. — Splendid. Take ripe toma- 
 toes, and, having quartered them, let them stand in 
 a stone jar over night; in the morning, throw away 
 the water produced. Rub them through a sieve, 
 and to every pint of tomatoes add a pint of 
 strong vinegar, an ounce of onions sliced tine, 
 one fourth of an ounce of ground black pepper; 
 ginger, cloves, and allspice, half a drachm each; 
 half an ounce of salt. Boil the whole together, 
 until each ino^redient is tender, then rub throuo:h a 
 sieve with a wooden spoon, and to each pint add 
 the juice of two lemons. Boil until it is of the 
 thickness of cream. Bottled and sealed it will 
 keep for years. MRS. c. w. l . 
 
58 ILLINOIS COOK BOOK. 
 
 Kecipe for one gallon of Tomato catsup. Eight pints 
 tomatoes, eight pints vinegar, half pound onions, two 
 ounces ground pepper, one fourth ounce each of all- 
 spice, cloves, ginger and cinnamon and four ounces salt. 
 
 MRS. c. w. L . 
 
 Sliced Tomato Pickle. — Take one gallon of 
 sliced tomatoes that are just turning white, scald them 
 in salt water, until a little tender ; take one teaspoon 
 of pepper, same each of mace, cloves, mustard and 
 cinnamon, four teaspoons of white mustard, one pod 
 green pepper, four onions chopped fine, and half a pint 
 grated horse-radish. Mix all together, add one pound 
 of sugar, and cover with vinegar. 
 
 EiPE Tomato Pickles. — One peck of ripe to- 
 matoes ; prick them with a large needle, lay them in 
 strong salt and water eight days. Then take them 
 out of the brine and lay them in vinegar and water, 
 for twenty-four hours. Scald a dozen small onions in 
 vinegar and stand the whole away to get cold. Drain 
 the tomatoes, add them to the cold onions and vine- 
 gar with a wine-glassful of mustard-seed and half an 
 ounce of cloves. 
 
 Cucumber Pickles. — One gallon of vinegar, a small 
 teacup of salt, six red peppers, a tablespoon ful of 
 celery seed, and small pieces of alum and horse-radish. 
 Wash and wipe the cucumbers, fill the jars, i)ut a 
 weight on top, tie up close, and in a few days they 
 will be ready for use. 
 
 Cucumber Pickles, No. 2. — Wash your cucumbers 
 with care, place them in iars and make a weak brine, 
 
SAUCES, SALADS AND PICKLES. 59 
 
 (a handful of salt to a gallon and a half of water). 
 When scalding hot pour over the cucumhers and 
 cover; repeat this process three morninsjs in success- 
 ion, taking care to skim thoroughly. On the fourth 
 day have ready a porcelain kettle of vinegar to which 
 has been added a lump of alum, size of a walnut. 
 When scalding hot put in as many pickles as the 
 vinegar will cover, do not let theni boil, but skim 
 off as soon as scalded through, and replace them 
 with others, adding each time a small piece of alum. 
 When through with all the pickles, throw out this 
 vinegar and replace with good cider vinegar; add 
 spices, mustard-seed, and red peppers. Place them 
 in stone jars ; and over them pour the hot spiced 
 vinegar ; seal and put away the jars not needed for 
 immediate use. Honse-radish root cut lengthwise 
 and placed on top of pickles will impart a pleasant 
 taste and also prevent mold. 
 
 Tomato Catsup — Ripe. — Boil one peck of ripe to- 
 matoes, fifteen minutes, without removing their skins, 
 and strain through a sieve. Put into a little bag one 
 teaspoonful of cloves, (whole) one tablespoon each of 
 ground cinnamon, allspice and black pepper, and put 
 these with a pint of good vinegar into the strained to- 
 matoes, and boil the whole carefully from three to five 
 hours. When sufficiently boiled add one tablespoon 
 ground mustard, one teaspoon black and same of red 
 pepper. 
 
 Tomato Pickles. — Thirty-six green tomatoes, ten 
 green peppers, {without the seeds) ten large onions, 
 eight cups vinegar, six tablespoons of sugar, three 
 
60 ILLINOIS COOK BOOK. 
 
 tablespoons of salt, celery and mustard-seed to taste ; 
 scald welt together. 
 
 Cucumber Catsup. — One dozen large cucumbers, 
 five large onions; grate each separately, and soak in salt 
 water one hour, then squeeze the juice out; with the 
 pulp put red pepper and spices to taste ; add suffi- 
 cient vinegar to thin properly. 
 
 MRS. J. H. M . 
 
 Chili Sauce. — One large onion, two red peppers, 
 six large tomatoes, all chopped fine, one tablespoon 
 of mustard, one each of cinnamon, cloves, and salt ; 
 two tablespoons of brown sugar and two teacups of vin- 
 egar. Boil slowly two hours. This is very nice for 
 cold meats. 
 
 MRS. J. H. M . 
 
 Green Tomato Pickles. — Slice, salt and let stand 
 over night, two gallons of green tomatoes; then 
 squeeze out, and add twelve onions chopped fine, two 
 quarts vinegar, two heads cabbage chopped fine, one 
 quart sugar, horseradish chopped or scraped, one 
 tablespoonful cloves and one of allspice, two table- 
 spoons of mustard and two of black pepper. Mix all 
 well and boi] one hour; can it, and it will keep as long 
 as you wish. 
 
 MRS. J. H. M . 
 
 Mangoes. — To stuff one dozen mangoes, take 
 one cup each of white and black mustard seed, one 
 handful of horse radish, one teaspoonful each of cloves, 
 mace, cinnamon, black pepper, celery seed, and one 
 cup of sugar ; mince a small head of cabbage fine, 
 
SAUCES, SALADS AND PICKLES. 61 
 
 pour hot vinegar over it and let it stand half an hour. 
 Then drain off, and when cold put the mixture 
 together, adding small beans and cucumbers, and fill 
 the mangoes. Place them in the kettle with steam 
 up, and scald gently with the vinegar. 
 
 C how-Chow. — Twenty-four large green tomatoes, 
 eight onions and twelve (seedless) peppers; chop these 
 fine, then add four tablespoons of salt, eight table- 
 spoons of sugar, four teaspoons each of cloves, cin- 
 namon, and ginger and eight teacups of vinegar. Boil 
 all together slowly for two hours. 
 
 Chili Sauce. — One peck of ripe tomatoes chopped 
 fine; strain the water off; one cup of chopped onions, 
 one cup of sugar, one cup of mustard seed, one cup of 
 grated horseradish, a fourthof a cup of salt, two peppers 
 chopped fine, one teaspoon each of cloves, mace and 
 cinnamon, two tablespoons of celery seed, three pints of 
 vinegar. Mix together and it is done; bottle for use. 
 
 Ripe Tomato Pickles — Sour. — One pound of 
 brown sugar to a four gallon jar of tomatoes; peel the 
 tomatoes, puncture with a fork, and put in layers in 
 the jar; sprinkling a little sugar over each layer. Put 
 a light weight on top and keep in a moderately warm 
 place for a few weeks. They make their own vinegar, 
 and are sharp pickles. Brown sugar is best. 
 
 English Mixed Pickles. — One half peck of small 
 green tomatoes, three dozens small cucumbers, two 
 heads of cauliflower, a half peck of small, tender 
 beans, (string,) six bunches of celery, six green pep- 
 pers, and a quart of small white onions; chop the 
 
62 ILLINOIS COOK BOOK. 
 
 vegetables quite fine, sprinkle with salt and let stand 
 over night. To six or seven quarts of vinegar add 
 one ounce each of ground cloves, allspice and pepper, 
 two ounces of turmeric and a fourth pound of mus- 
 tard seed. Let the vinegar and spice come to a boil, 
 put in the vegetables and scald until tender and a 
 little yellow. 
 
 Ripe Tomato Catsup. — Pour boiling water on a 
 peck of very ripe red tomatoes, to slip the skins off. 
 Remove all bad spots or green lumps from about the 
 stem end. Boil slowly for three hours in a porcelain 
 vessel, stirring often from the bottom. Then add 
 four tablespoons of ground black pepper, three heap- 
 ing tablespoons of good mustard, six medium sized 
 red peppers chopped, and half a tablespoonful of 
 cloves, and the same of allspice thoroughly stewed in 
 the best cider vinegar. Simmer the whole, half 
 an hour, and strain through a common flour sieve; 
 bottle hot and seal air tight. This makes one gallon 
 of catsup. 
 
 Green Tomato Soy. — To one peck of green 
 tomatoes add three large onions and six good green 
 peppers. Slice all together, leaving out the blossom 
 ends of the tomatoes and the seeds of the peppers. 
 Put all together into three pints cider vinegar and 
 two pints water. Let it boil five minutes. Then 
 strain out the tomatoes, etc., and throw the vinegar 
 away; now take two quarts fresh vinegar, add two 
 cups brown sugar, one cup mustard, made smooth 
 with cold water, one tablespoon each of ground cin- 
 namon, cloves and allspice, and three tablespoons of 
 
SAUCES, SALADS AND PICKLES. 63 
 
 salt. Let this boil up, and pour it over the tomatoes. 
 Put in covered stone jars, and it will be ready for use 
 wheti cold. 
 
 Chow-Chow — Warranted to be good. One peck 
 of green tomatoes peeled, one large head of cabbage, 
 half a dozen good sized onions, chop fine and salt 
 separately at night. In the morning drain off the 
 water from the vegetables, and mix them thoroughly, 
 adding six green and two ripe peppers. Take as much 
 vinegar as will cover them. Let it come to a boil. 
 Put the vegetables in the vinegar and let them scald 
 a few minutes, then take them out and put them in 
 a jar, adding a little black pepper, cinnamon, and 
 cloves. Throw away half the vinegar used and add 
 new vinegar and a pint of sugar to it. When boil- 
 ing hot pour it over the vegetables. 
 
 Apple Sauce. Fill a quart bowl with alternate 
 layers of sliced apples and sugar; add half a cup of 
 water, and cover with a saucer held down with a 
 weight. Bake slowly three hours, and let it stand 
 till cold. Or : pare and core sweet apples, place them 
 in a porcelain kettle, with a little water and sugar, 
 steam or stew them slowly, by covering tightly; 
 when soft enough to be penetrated by a straw, re- 
 move the apples carefully, one by one, to a glass dish; 
 add a cap of white sugar to the syrup in the kettle, 
 boil it a few minutes, then pour it over the apples. 
 Beat two or three whites of eggs to a stiff froth, place 
 the apples in pyramid form, pour the whites over 
 them and, lastly, sprinkle with finely sliced lemon peel. 
 
^m^j fmi^?>- 
 
 ^OR Jellies. — Take six pounds of dried apples 
 and six gallons of cold water and let them 
 soak twelve hours, then strain through a flannel bag ; 
 add to each pint of the juice one pound of grape 
 sugar, and one ounce of Cooper's sheet gelatine ; 
 boil twenty-five minutes and flavor to taste. 
 
 Apple Butter. — Take four pounds of dried apples, 
 two pounds of dried pumpkin ; soak them twelve 
 hours, then add one gallon of gluco or grape sugar ; 
 one quart of boiled cider, one quart of golden syrup, six 
 pounds of New Orlean's sugar, one fourth of a pound 
 of Cooper's gelatine, a little spice mixed to suit the 
 taste. Boil gently for one hour, stirring all the time. 
 
 Apple Butter, No. 2. — Nine gallons of fresh cider 
 boiled down to six gallons ; ten gallons of apples, pared 
 and cored ; ten lbs. of sugar, cinnamon to suit the 
 taste. Add sugar and cinnamon just half an hour 
 before taking up. Boil all, three or four hours, stir- 
 ring all the time. MRS. geo. l . 
 
 Spiced fruit. — Seven pounds of fruit, three pounds 
 of sugar, one pint of vinegar, allspice, cloves and stick 
 cinnamon. Boil the syrup three mornings and pour 
 it over the fruit ; the third morning cook the fruit 
 until tender. mrs. geo. l . 
 
SWEET PICKLES. 65 
 
 Any kind of spiced fruit syrup, after the fruit is 
 all used out, is better to put in mince meat than boil- 
 ed cider, therefore it should be saved for that pur- 
 pose. MRS. L . 
 
 Spiced Peaches. — One peck of peaches, two quarts 
 of vinegar, four pounds of sugar, three nutmegs, one 
 tablespoonful each of cloves and cinnamon ; after 
 paring the peaches, place in a jar, strewing spices 
 through them. Boil vinegar and sugar together, and 
 pour over them, three days in succession ; the fourth 
 day boil all together for twenty minutes. 
 
 Green Tomato Sweet Pickles. — Take a quart 
 of vinegar and six pounds of sugar, with one ounce 
 each of cloves, cinnamon and allspice, and boil 
 them together. Then take medium sized tomatoes, 
 have them whole and green, stick cloves around in 
 them and boil them in the syrup until tender. Put 
 them into a jar and cover them with the syrup. 
 
 Spiced Peaches, No. 2. — One Peck of fruit, five 
 pounds of sugar, one pint of cider- vinegar ; tie in a thin 
 muslin bag one ounce each of cinnamon, cloves and 
 whole spice; make a syrup of the sugar and vinegar, 
 add the fruit and spice ; boil half an hour, and seal 
 while hot. 
 
 Muskmelon PiiESERVES. — Take a ripe muskmelon, 
 remove the seeds, peel and cut in pieces ; put into 
 a stone jar and cover with scalding vinegar; let them 
 stand until next day, when pour off the vinegar, heat 
 it and pour it on them again ; do the same every day 
 until the fourth day. Weigh the melon and to 
 every five pounds add three pounds of sugar, one 
 
66 ILLINOIS COOK BOOK. 
 
 quart of the vinegar, and spice to suit ; put all to- 
 gether and simmer till tender. The second day after 
 pour off the syrup and boil down until there will be 
 just enough to cover the melon. Well worth the 
 trouble. 
 
 Quinces, Preserved whole. — Pare and put 
 them into a saucepan with the parings at the top; 
 fill with hard water, cover close and set over a gen- 
 tle fire until they turn a reddish brown. Let them 
 stand till cold, put them into a clear, thick syrup, 
 boil them for a few minutes, set them to one side till 
 quite cold, boil them again in the same manner ; the 
 next day boil them until quite clear. If the syrup 
 is not thick enough, boil more ; when cold put bran- 
 died paper over the fruit. The quinces may be quar- 
 tered or halved. 
 
 Preserved Pears. — Peel, core and cut in halves; 
 weigh one pound of fruit to one pound of sugar. 
 Make a syrup of the sugar, put in some preserved 
 ginger and sliced lemons to flavor it ; boil the pears 
 until quite soft, take out into a dish to cool, and boil 
 the syrup ten or fifteen minutes longer. 
 
 Fresh Peaches. — Remove the skins by pouring 
 boiling water on them, a few at a time, and you can 
 peel them like potatoes ; weigh them and to each 
 pound of fruit allow a quarter of a pound of sugar, 
 and make a clear syrup, allowing one pound of sugar 
 to one quart of water ; put the peaches hot into the 
 jars and fill the jars with hot syrup. If you have 
 not enough syrup add boiling water. The syrup the 
 peaches are boiled in can be used for anything else. 
 
SWEET PICKLES. 67 
 
 Siberian Crab-apple Preserves. — Wipe them, 
 leave the stems on, weigh, and allow one pound of 
 fruit to one pound of sugar ; prick the apples with a 
 large needle, which will prevent the skins from crack- 
 ing ; make a syrup of sugar; when clear put in the 
 apples and boil twenty minutes; take them out and 
 lay on a dish to co.)l; put them into jars and strain 
 the syrup over them. 
 
 Citron Melon Preserves. — Peel the melon, 
 take out the inside, and cut it in small pieces, two 
 inches long and one inch wide ; put a piece of alum 
 into the water, and boil until the melons are quite ten- 
 der; then weigh, allowing one pound of sugar to one 
 pound of fruit ; drain the meh)n into a dish, sprinkle 
 the sugar over it and between the pieces, and let it 
 stand over night. The next day pour off the syrup, 
 cut up two lemons into small pieces, removing the 
 seeds, and put them and some preserved ginger into it, 
 and boil till clear ; then put the melon in and boil ten 
 or fifteen minutes, take it out on a dish to cool, put 
 into jars and pour the syrup over it. Seal tight. 
 
 To Spice Fruit. — For seven pounds of fruit take 
 four pounds of good sugar, one quart of good cider 
 vinegar, cinnamon and cloves tied in a bag. 
 
 MRS. s. H . 
 
 Brandy Peaches. — To eight pounds of fruit take 
 four pounds of sugar; make a syrup of the sugar, and 
 to every two pints of syrup add one and a half pints 
 of good brandy; cook the peaches until they are heat- 
 ed through ; then pour on the syrup and seal air 
 tight. MRS. s. H . 
 
68 ILLINOIS COOK BOOK. 
 
 Spiced Grapes. — One and a half pounds of sugar, 
 one quart of vinegar, cinnamon and cloves to taste; 
 let it come to a boil ; skim it well; put the grapes into 
 a stone jar in bunches; pour the syrup on hot; repeat 
 three or four times. 
 
 An excellent rule for canning the larger fruits, 
 peaches, pears &c., is to place them in a steamer 
 over a kettle of boiling water, first laying a cloth in 
 the bottom of the steamer ; fill this with the fruit 
 and cover tightly ; let them steam for fifteen min- 
 utes, or until they can be easily pierced with a fork. 
 Make a syrup of the right consistency ; as the fruit 
 is steamed, drop each for a moment into the syrup; 
 then place in the cans, having each half full of 
 fruit; then fill up with the hot fruit syrup; then 
 cover and seal. 
 
 Lemon Butter. — One and a half cups of white 
 sugar, whites of three eggs, yolk of one egg, grated 
 rind and juice of one and a half lemons ; cook, over 
 a slow fire, twenty minutes, stirring all the time. 
 
 Grape Butter. — Pick the grapes from, the stems, 
 wash and put them in a kettle with a very little 
 water, as there is a great deal of juice in them ; boil 
 till tender, then take off and strain through a colan- 
 der ; put a pound of sugar to a quart of juice, boil, 
 and stir well until done; no spices required. Grapes 
 that fail to ri[)en may be profitably used in this way. 
 
 Preserved Peaches. — Select peaches of fine 
 quality and firm, pare them and place them in a 
 steamer over boiling water and cover tightly; an 
 
SWEET PICKLES. 69 
 
 earthen plate placed in the steamer under the fruit 
 will preserve the juices, which, afterwards, may be 
 strained and added to the syrup ; let thein steam for 
 fifteen minutes or until they can be easily pierced 
 with a fork. Make a syrup of the best sugar, and, 
 as the fruit is steamed, drop each peach into the syr- 
 up for a few seconds then take it out and place in the 
 cans; when the cans are full pour over them the hot 
 syrup and seal immediately. The syrup should be 
 well skimmed before pouring over the fruit ; use half 
 or quarter of a pound of sugar to a pound of fruit 
 in canning. This rule is excellent for all the l.irge 
 fruits, as pears, quinces, apples &c. 
 
 Canned Cherries — Stone the fruit, weigh it?, and 
 to one pound of fruit allow half a pound of best sug- 
 ar; after putting the fruit into the syrup, let it scald 
 (not boil hard) for ten or fifteen minutes, and then can 
 and seal. A few of the cherry stones put in a mus- 
 lin bag and put into the syrup to scald with the fruit 
 imparts a fine flavor ; they should not be put in the 
 jars with the fruit. This method is excellent for use 
 with all the small fruits, as strawberries, raspberries 
 and plums. 
 
 Currant Jelly. — The currants should be ripe 
 and freshly picked ; after the stones are removed 
 place them in a kettle without any water and let them 
 stew gently; remove from the fire when they begin to 
 turn white, and press them through a strainer cloth 
 to extract the juice ; to each pint of juice take one 
 pound of white sugar ivhich has been previously 
 heated in the oven ; then put over the fire and boil 
 
70 ILLINOIS COOK BOOK. 
 
 fifteen minutes after the sugar has been added; dip it 
 slowly into the jelly glasses, having a wet cloth 
 wrapped around each one to prevent its cracking. 
 Some think a quart of raspberries to a peck of cur- 
 rants is an improvement. 
 
 Grape Jelly. — Strip from their stems some ripe 
 grapes, and stir with a wooden spoon over a gentle fire 
 until all have burst and the juice flows freely from 
 them ; strain through a jelly bag; to every pint of 
 juice put fourteen ounces of sugar ; put the juice on 
 to boil fifteen minutes, then add the sugar and boil 
 fifteen minutes longer, keeping it constantly well 
 stirred and skimmed. 
 
 Crab Apple Jelly. — Put the apples into a kettle 
 with just enough water to cover them ; let them boil 
 until they are soft, mash them up and strain through 
 a jelly bag, adding one pound of sugar to one pint of 
 juice ; proceed as with other jellies. 
 
 Quince Jelly. — Take the parings and cores of 
 quinces cover them with water and let them boil two 
 hours ; strain, and add one pint of juice to one pound 
 of sugar; proceed as usual 
 
 Apple Jelly. — Boil the apples in a little water, 
 strain through a sieve, and put one pint of juice to 
 one pound of sugar; add the juice of two lemons. 
 
 Strawberry, Blackberry or Raspberry Jam — 
 Mash the berries with a wooden spoon, put them in- 
 to the preserving kettle, and let them cook ten min- 
 utes ; then add one and a half pounds of sugar to 
 one quart of raw berries 
 
SWEET PICKLES. 71 
 
 Cider Jelly. — One and a half ounces of gelatine, 
 the grated rind of one lemon and the juice of three ; 
 add one pint of cold water and let it stand one hour; 
 then add two and a half pounds of loaf sugar, three 
 pints of hoiling water and one pint of cider. Put 
 into moulds and set in a cool place. 
 
 Wine Jelly. — On one box of Coxe's gelatine 
 pour a pint of cold water and let it stand ten min- 
 utes ; then pour on four pints of boiling water and 
 one pint of wine, and add two pounds of sugar, the 
 juice of three lemons and the grated rind of one. 
 Strain immediately through a jelly bag and let it 
 stand to cool. 
 
 MRS. w. s. H . 
 
 Orange or Lemon Gelatine. — Half a box of 
 gelatine dissolved in half a pint of cold water, juice 
 of six and grated rind of one orange, one and a half 
 pints of boiling water and half a cup of sugar. For 
 lemon gelatine after dissolving add one and a half 
 pints of boiling water, one cup of sugar, the juice of 
 three and the rind of one lemon, strain, and set to 
 cool. MRS. w. H . 
 
 Apple Jelly for Cake. — One large or two small 
 apples grated, the rind and juice of one lemon and 
 one cup of sugar ; boil three minutes. 
 
 Blackberry Cordial. — Heat half a bushel of 
 berries, and express the juice, add two ounces each 
 of allspice, cinnamon and cloves ; allow one pound 
 of sugar to a pint of juice ; boil thoroughly, and, 
 when cool, add half a gallon of best brandy. 
 
72 ILLINOIS COOK BOOK. 
 
 Blackberry Cordial, No. 2 — To every quart of 
 juice put one pound of white sugar, half an ounce 
 each of grated nutmeg and cinnamon, and quarter of 
 an ounce each of allspice and cloves, and add one pint 
 of best brandy ; tie the spices in a thin muslin bag; 
 boil juice, sugar and spices together for fifteen min- 
 utes, skim well, add the brandy and set aside to cool 
 in a closely covered vessel. When perfectly cold take 
 out the spices, strain and bottle, sealing the corks. 
 
 Grape Wine. To each quart of grape juice, put 
 two quarts of water and three pounds of sugar. 
 Soak the skins of the grapes in the water. 
 
 Currant Wine.— Mash and squeeze the currants 
 through a strong cloth. To every two quarts of juice 
 add one quart of water and two pounds loaf sugar. 
 Stir this well and set it away in large stone jars for 
 two or three weeks ; there will be a thick scum ; take 
 this all off and add to every gallon a pint of best 
 brandy or pure spirits. Put it into a demijohn and 
 stop it tight. 
 
 Quince Cordial, — Pare and core the quinces, then 
 grate them; boil them, as well as the parings and cores. 
 Strain, and to two quarts of juice add one pound 
 sugar, one pint brandy, and spices to suit the taste. 
 
 Cherry Bounce — Stone the cherries and put them 
 into a jar; place this jar in a pot of boiling water. Set 
 the pot on the fire and let the water boil around the jar 
 till all the juice is extracted. Strain, and to one gallon 
 of juice add four pounds of su<!,ar, boil and skim, add 
 whole spice, one quart of brandy and one quart of rum. 
 
SWEET PICKLES. 73 
 
 Sweet Champagne Cider.— Let the cider fer- 
 ment for two or tliree weeks ; when it is lively add to 
 each gallon one to two pounds sugar, according to the 
 tartness of the cider. Let it work until it has the 
 taste you wish. Then mix for each gallon of cider 
 one fourth ounce of sulphite of lime into one quart 
 of cider, and return it to the rest. In three days it 
 will be clear and ready for you to bottle what will be 
 a sweet, sparkling cider. 
 
 Cheap Wine for Cooking.— Take new cider 
 from the press, mix as much honey with it as will 
 support an egg ; boil it gently fifteen minutes but not 
 in iron, brass nor copper. Skim well and when cool 
 put it into a cask. In the following March it will be 
 ready to bottle — in six weeks ready to drink. 
 
nmv- 
 
 
 ?00D Hop Yeast.— Take one handful of hops and 
 boil them a minute in a quart of water; then 
 pour the water over six spoonfuls of flour and stir well; 
 let it cool ; then stir in a teacupful of good soaked 
 yeast and let it rise well; then stir in corn meal until 
 stiff enough to cut. Keep out in the wind on plates 
 or a clean board till dry. MRS. s . 
 
 Dried Yeast. Tin cup of milk-warm water, two 
 cups of fresh butter-milk, two fablespoons of yeast; 
 mix in enough meal to make a thick batter, let it 
 rise in a warm place ; then add enough meal to 
 make a stiff dough ; roll into thin cakes to dry. Use 
 one tablespoon of dried yeast to one quart of flour. 
 Make up with milk- warm water into loaves of bread, 
 instead of sponge ; raise and bake. 
 
 MRS. J. p . 
 
 Salt Kising Yeast. — The night before baking 
 scald one pint of meal, stirring and adding water un- 
 til it makes a thick gruel; add one tablespoon of sugar, 
 and one teaspoon of salt; keep in a warm place until 
 morning. Then put in one and a half pints of luke 
 warm water, and a small half teaspooiiful of soda; 
 
BREAD. 75 
 
 stir in flour enough to make a thick batter; keep in a 
 warm place, raise and knead as in other yeast. 
 
 MRS. J. p . 
 
 Salt Rising Yeast, No. 2. — One tablespoon flour, 
 two tablespoons of corn meal; stir to a thick mush 
 with boiling water, cover and set in a warm place 
 over night. In the morning add to one pint of new 
 milk enough boiling water to scald it slightly ; then 
 pour it over the mush of the previous night ; add 
 enough flour to make a thick batter ; add a pinch of 
 salt, and the same of sugar. After the sponge is 
 very light and over-flowing mix the dough, adding 
 a little warm water if needed, and work very tlior- 
 oughly before setting to rise. 
 
 MRS. G. L . 
 
 Excellent Light Bread. — Soak two table- 
 spoonfuls of dry hop yeast (or half a cake compressed 
 yeast,) for an hour, in enough warm water to cover it. 
 Then, with flour and a little additional warm water, 
 make about a quart of batter. Let it rise over night; 
 in the summer set it in a cool place, in the winter, 
 near the fire. In the morning sift about as much 
 flour as the batter and a pint of warm water will 
 mix, add salt, and if desirable a little lard; knead 
 until perfectly smooth. In fifteen or tioenty minutes 
 knead again, diligently. Let it rise until quite light, 
 then knead again well) let it stand a few minutes only^ 
 then knead again into small loaves. Do not grease 
 the pan, but aUvays grease each loaf well with sweet 
 lard or butter. Bake in a slow oven; wdien thor- 
 oughly done, take out the pan, grease the loaves 
 
76 ILLINOIS COOK BOOK. 
 
 over the top with a little butter, cover them ivMle in 
 the pan^ with a piece of thick paper. After remain- 
 ing in the pan fifteen minutes, take tlie loaves out and 
 let them remain a few minutes, right side up. When 
 perfectly cold put awa}- in a tin box, or as convenient. 
 For light rolls — take off a piece of dough after the 
 second kneading, add a little more lard, and bake as 
 directed for the loaves. 
 
 MRS. JUDGE T . 
 
 Vienna Kolls. — To one quart of flour add two 
 teaspoons of best baking powder; sift thoroughly, add 
 a little salt, and rub a tablespoonful of lard or butter 
 through the flour; use enough sweet milk to make a 
 soft dough; roll out, and cut with a round cutter; 
 fold over like a turn-over, and wet the edges with 
 milk, to make them adhere; wash over with milk to 
 give them a gloss. Place in a pan so that they will 
 not touch; bake fifteen or twenty minutes. 
 
 MRS. H. M . 
 
 Parker House Rolls. — Two quarts of flour, one 
 tablespoon of lard, one teaspoon of salt; rub well 
 together; scald one pint of milk; when cool, mix with 
 the milk half a teacup of hop yeast and half a cup of 
 white sugar; make a hole in the flour and pour in 
 the mixture; stir it around with enough of the flour 
 to make a sponge; cover it and set it in a warm place 
 to rise; when light, mould into rather a stiff" dough; 
 let it rise asrain; roll it out an inch thick, cut it into 
 strips an inch wide and three inches long and lay them 
 on buttered tins; when light, bake in a quick oven. 
 
BREAD. 77 
 
 Soda Biscuits. — One quart of flour, one heaping 
 tablespoon of lard, one pint of milk (nearly), one 
 teaspoon of soda, scraped off with a knife, two small 
 teaspoons of cream of tartar; sift soda and cream of 
 tartar thoroughly in the flour, then rub in the lard 
 and add a little salt. Pour in enough milk to make a 
 soft dough and mix quickly: roll out half an inch 
 thick, and bake in a quick oven. 
 
 Steamed Brown Bread. — Three teacups Graham 
 flour, four teacups of corn meal, one cup of molasses, 
 one teaspoon of soda, one teaspoon of salt, one quart 
 of buttermilk, one tablespoon of brown sugar; steam 
 six hours. 
 
 Brown Bread. — Two coffee cups of Indian meal, 
 one cup of molasses, one quart sweet milk, one 
 teaspoon of salt, two teaspoons of baking powder, 
 two eggs; stir with flour about as stiff as for cake, 
 and bake in a pudding dish; or it can be steamed two 
 or three hours, and then set in the oven to brown. 
 
 Graham Bread. — It is a good plan to take a cer- 
 tain quantity of the risen sponge on baking day and 
 set it aside for brown bread. Put into a pan two 
 parts Graham flourj and one part white flour, and to 
 every quart of this add a handful of Indian meal and 
 a teaspoon of salt : wet this up with the sponge, and, 
 for a fair sized loaf, add one half cup molasses. The 
 dough should be very soft and handled as little as pos- 
 sible; add warm water, if you have not enough sponge 
 to make it of the proper consistency. Bake slowly. 
 Give it time to rise and to bake. Do not cut while 
 hot. Most persons prefer not to sift brown flour. 
 
78 ILLINOIS COOK BOOK. 
 
 Cream Biscuits. — Three heaping teaspoons of 
 baking powder in a quart of flour which has been 
 sifted three times, a lump of butter the size of a wal- 
 nut, a pinch of salt, and one half pint of cream. 
 Mix daintily with tips of fingers. Koll out thin, and 
 bake a delicate brown. 
 
 Flannel Rolls. — One cup uf sweet milk, whites 
 of two eggs, two thirds of a cup of butter, flour to 
 make a thick batter, two tablespoons of sugar and two 
 teaspoons baking powder. Form into rolls, let them 
 rise — then bake. 
 
 Rusk. — Tu one tumbler of milk put one half gill 
 of yeast, three eggs, one half cup of sugar, butter size 
 of an egg and a little nutmeg or lemon. Melt the but- 
 ter, pour it into the milk warm, add the yeast, sugar, 
 the well beaten eggs, and flour enough to make a 
 dough. Let it rise over night ; when very light roll 
 out and put it on tins to rise again. 
 
 BuNNS. — One quart of flour, one pint of warm milk, 
 four tablespoons of butter, and one gill of yeast. Mix 
 them and set it to rise three or four hours. Then 
 add two beaten eggs and one fourth pound of sugar. 
 Mix this into the dough and set it to rise about two 
 hours. When very light make the dough into bunns, 
 and set them close together to rise. When all of a 
 sponge brush the top with a little milk and molasses 
 mixed. Set in a quick oven and bake fifteen or 
 twenty minutes. 
 
 Luncheon Cake. — One pound of dough, two ounces 
 of butter, two ounces of powdered sugar and two eggs. 
 Beat all well together in a basin, using the hand in- 
 
BREAD. 79 
 
 stead of an egg-beater. Set it in a plain mould to 
 rise for three quarters of an hour, then bake in a 
 quick oven. When eaten it should have the appear- 
 ance of honeycomb. This is nice luncheon cake, and 
 will make delicious toast when stale. 
 
 Baking Powder Biscuits. — One quart of flour, 
 two teaspoons of baking powder, a little salt, lard the 
 size of an egg, and enough sweet milk to mix into a 
 
 soft douojh. MRS. J. H. M . 
 
 Baking Powder Biscuits, No. 2.— One quart of 
 flour, sifted two or three times, two heaping teaspoons 
 of baking powder, a pinch of salt, and one tablespoon 
 of lard mixed thoroughly through the flour. Then 
 pour in one half pint of cream, (or cream and water) 
 do not knead much, but roll out on the board ; 
 double the dough and roll again, repeating this 
 once or twice. Do not touch the hands to it any 
 more than necessary ; cut into biscuits ; mak^ them 
 touch each other in the pan. You will have deli- 
 cious biscuits with very little trouble. 
 
 MRS. w. w. B . 
 
 Corn bread. — One pint of sour milk, two cups of 
 meal, one cup of flour, half a cup of molasses, a 
 teas[)Oonful of soda and a little salt; steam two hours; 
 bake one hour. mrs. m. p. j . 
 
 Corn Bread, No. 2. — Four cups of corn meal, two 
 cups of rye flour, three cups of sour milk, one cup of 
 molasses, one teaspoon of soda, salt. Steam three 
 hours and bake half an hour. 
 
 Mi>s. m. p. j . 
 
80 ILLINOIS COOK BOOK. 
 
 Graham Gems. — One cup Graham fioiir, one half 
 cup of white flour, one tablespoon of butter, one egg, 
 one tablespoon of sugar, a little salt, three large table- 
 spoons of baking powder, enough milk to make a stiff 
 batter; heat the tins : add the eggs last. 
 
 MRS. M. p. J . 
 
 Cream Puffs. — Heat one fourth pound of butter; 
 add one half pint of sweet milk and let it come to a 
 boil; then add by degrees six ounces of flour, and stir 
 it luell tvhile on the stove, until the dough looks very 
 smooth and dark. Empty it into a bowl and stir in 
 (without beating) five eggs; have a hot oven ; drop 
 little balls into lightly greased pans and bake them; 
 when they have risen high, and baked a nice brown, 
 they are done: take very thick cream and whip it 
 stifl', sweeten well with powdered sugar, and flavor 
 with vanilla; open the pufls just a little on the side 
 and fill them. mrs. s. ii— — . 
 
 Crumb Cakes. — To one pint of sour milk put .one 
 cup of bread crumbs, a little salt, two well beaten 
 eggs, and flour enough to make a batter, not too stiff; 
 add a small flat-teaspoonful of soda just before baking. 
 Bake as buckwheat cakes. 
 
 Buckwheat Cakes. — One quart of warm water, 
 one large spoonful of Indian meal, scalded, one teaspoon 
 of salt, four tablespoons of yeast and one large spoon- 
 ful of molasses ; stir in enough buckwheat flour to 
 make a thin batter. Let it rise over night and, in the 
 morning, add a pinch of soda. They should be as thin 
 as will turn over, and no more grease used than 
 needed to keep them from sticking. 
 
BREAD. 81 
 
 Flannel Cakes. — Mix three tablespoons of flour 
 with half of a pint of cream, add two eggs, and beat 
 the whole very smooth. Then add slowly one half 
 pint new milk into which has been put a teaspoon of 
 baking powder. Heat well together and fry in hot 
 lard. Eat with pDwdered sugar mixed with grated 
 nutmeg or cinnamon. 
 
 BuEAKFAST Cakes. — •One pint of sour milk with 
 one scant teaspoon of soda stirred in it until it foams 
 like soda water; the well beaten yolks of two or three 
 eggSj a little salt, and flour enough to make a batter, 
 not too thick; lastly add the beaten whites; bake in 
 plenty of hot lard, on a moderately hot griddle. 
 
 MRS. w. w. B . 
 
 For corn meal cakes use meal instead of flour. Do 
 not use as hot a griddle as for flour cakes. 
 
 Very Plain Corn Bread. — One pint of corn 
 meal, with a little salt and a teaspoon of lard stirred 
 in; wet with enough water to make a very thick bat- 
 ter ; bake on a griddle. mrs. b . 
 
 Kentucky Biscuit. — One quart of flour, two 
 tablespoons of lard, one teaspoon of salt ; make up 
 stiff with water and beat with a potato masher, for 
 fifteen minutes. Bake in a quick oven. 
 
 Graham G-ems, No 2. — One cup of sour milk, one 
 teaspoon of soda, one teaspoon of salt, half of a cup 
 of molasses, Grraham flour enough to make a stiff bat- 
 ter; stir hard and bake in muffin irons. 
 
 Pop Overs. — One cup of flour, one cup of sweet 
 milk, one egg, and a pinch of salt ; beat thoroughly; 
 heat the pans and butter them ; fill half full with 
 the batter, pmd bake in a quick oven. 
 
PA^^^^- 
 
 I^OFFEE Cake. — Four eggs, two cups of brown 
 ^t sugar, one cup of butter, one cup of molasses, 
 one cup of cold coffee, one half pound of raisins, one 
 half nutmeg, two teaspoons of cloves, one teaspoon 
 of soda, and four cups of flour. 
 
 Sponge Cake. — Three eggs, one cup sugar, one 
 cup of flour, two tablespoons of sweet milk, and one 
 teaspoon of baking powder. 
 
 MRS. J. H. M . 
 
 Sponge Cake, No. 2. — Two eggs, one cup of sugar, 
 five tablespoons of water, one and a half cups of 
 flour, one and a half teaspoons of baking powder. 
 For jelly cake, bake in layers. 
 
 Sponge Roll, No. 3. — Three eggs, one cup of 
 sugar, one half cup of sweet milk, one cup of flour, one 
 and a half teaspoons of baking powder; pour it thin 
 into a baking pan, bake slowly and when done spread 
 jelly or jam over it, roll up and wrap it in a cloth. 
 
 Sponge Cake, No. 4. — One coffee cup of sugar, 
 same of flour, five eggs, one lemon, one teaspoon 
 of baking powder or not. Nice. 
 
 MRS. M. p. j . 
 
CAKES. 83 
 
 Sponge Cake, No. 5. —Twelve eggs leaving out 
 the yolks of two ; eighteen ounces of sugar, twelve 
 ounces of flour, one lemon ; heat the flour. 
 
 MRS. M. p. J . 
 
 Cream Sponge Cake, No. 6.— Six eggs, one pint 
 of fl.nir and one tablespoonful extra, one half teacup 
 of ice water added last; two teaspoons of baking pow- 
 der. Fo7' the crea?7^— Three fourths pint of rich cream, 
 two tablespoons of sugar, two teaspoons of corn 
 starch; let it come to a boil ; when cold, spread be- 
 tween the layers. 
 
 MRS. c. w. L . 
 
 Sponge Cake, No. 7. — Two eggs, thoroughly 
 beaten with one cup of sugar, one third cup of boil- 
 ing water ; sift two teaspoons of baking powder into 
 an even teacup of sifted flour; season with lemon or 
 vanilla. By the use of one more egg you can make 
 any kind of layer cake, better than with the butter 
 in: for this, save the two whites for the frosting, using 
 two yolks and one egg for the cake. Bake in jelly 
 tins. If desired sprinkle cocoanut over each layer of 
 frosting ; or, for chocolate, use one half teacup Baker's 
 chocolate grated and stirred into the frosting. 
 
 Seal Brown Cake.— The whites of seven eggs, 
 two cups of sugar, one cup of milk, one cup of butter, 
 two and a half cups of flour, one and a half cups 
 of grated chocolate, two teaspoons of baking pow- 
 der, one teaspoon of vanilla ; bake in jelly pans, and 
 put together with chocolate paste, made as follows : 
 two cups of grated chocolate, one cup of water, eight 
 
84 ILLINOIS COOK BOOK. 
 
 tablespoons of sugar, one tablespoon of butter ; 
 boil to a thick paste. 
 
 White Mountain Cake. — Whites of six eggs, 
 two thirds of a cup of butter, one cup sweet milk, two 
 cups of sugar, three cups of flour, two teaspoons of 
 baking powder. 
 
 Fruit Cake. — One pound of butter, one pound of 
 sugar, one pound of flour, ten eggs, two pounds of cur- 
 rants, two pounds of raisins, one pound of citron, one 
 wineglass of brandy, two nutmegs, one large table- 
 spoon of molasses, one teaspoon each of cinnamon, 
 cloves and allspice. 
 
 Snow Cake. — Whites of ten eggs, one and a 
 half tumblers of powdered sugar, one tumbler of 
 flour, one teaspoon of cream tartar ; flavor to taste. 
 
 Coffee Cake, No. 2. — Two teacups of sugar, one 
 teacup of butter, two thirds of a cup of molasses, one 
 cup of strong coffee, four eggs, four cups of flour, one 
 tablespoon each of cloves and cinnamon, one nutmeg, 
 one teaspoon of soda, one cup of raisins, a cup of cur- 
 rants, half a cup of citron. 
 
 Ice-cream Cake. — Take the whites of five eggs, 
 one and a half cups of sugar, half a cup of butter, 
 a cup of milk, one and a half teaspoons of baking po^v- 
 der, three cups of flour. Separate this mixture and 
 color half of it with strawberry coloring. Flavor this 
 with vanilla ; the white with lemon. Put in the 
 white, then the pink, and so on. Bake slowly. 
 
 Ice-cream Cake, No. 2. — Two cups of sugar, one 
 cup of butter, three cups flour, a half cup of sweet 
 
CAKES. 85 
 
 milk, the whites of eight eggs, two teaspoons of baking 
 powder. Bake in layers. 
 
 Cream for the above. — Two and one half caps of 
 sugar, with enough water to moisten it thoronghl}' ; 
 then boil. Beat the whites of three eggs to a stiff 
 froth, and when the syrup is clear pour it on them 
 hot, and stir fast ; add one teaspoon of citric acid ; 
 flavor with vanilla. 
 
 MISS M. E. c . 
 
 CocoANUT Rose Cake. — Cream half a cup of 
 butter with one and a half cups of sugar. Dissolve 
 a scant teaspoon of soda in two teaspoons of boiling 
 water, and add to it half a cup of thick, sweet 
 cream. Whip the cream to a froth, and mix it light- 
 ly with the butter and sugar. Then add two tea- 
 spoons of cream tartar, sifted through two and a 
 half cups of flour; Sididi finally the whites of five eggs, 
 beaten to a stift* froth. Flavor with vanilla, and 
 color a light pink, with cochineal or analine ; a drop 
 or two will color the whole cake. 
 
 Cocoanut Filling. — Beat the whites of two eggs 
 to a stiif froth ; add one cup of powdered sugar and 
 two thirds of a grated cocoanut. Put this between 
 the layers and cover the top with a portion, over 
 which sprinkle the balance of the cocoanut, mixed 
 with a little powdered sugar. 
 
 M. E. c . 
 
 Almond Cake. — Three cups of sugar, one cup of 
 butter, one cup of sweet milk, the whites of twelve eggs 
 beaten to a stiff froth ; five cups of flour^ three tea- 
 
86 ILLINOIS COOlv BOOK. 
 
 spoons of baking powder sifted with the flour. Flavor 
 with lemon. 
 
 Icing for this dike. — The whites of four eggs beat- 
 en to a stiff froth, one pound of pulverized sugar, 
 half a tablespoon of cream tartar, half a tablespoon 
 of corn starch and two pounds of chopped almonds 
 mixed with the icing and spread between the layers. 
 
 M. E. c . 
 
 Fig Cake. — The whites of six eggs, two cups of 
 white sugf.r, two cups of flour, one cup of corn starch, 
 one cup of milk, one and a third cups of butter, one and 
 a half teaspoons of baking powder; flavor to taste; 
 bake in four layers. Darlc Part. — Yolks of six eggs, 
 one cup of brown sugar, half a teaspoon of soda dis- 
 solved in half a cup of water, half a cup of butter, 
 half a nutmeg, one teaspoon of cinnamon, nearly two 
 cups of flour, one and a half cups of chopped raisins, 
 half a pound of figs chopped fine; mix the figs and 
 raisins with the flour. Bake in three layers. Put the 
 layers together with icing. 
 
 MRS. J. H. M . 
 
 Fig Cake, No. 2. — Make any white cake and bake 
 it in five layers. Take a pound of figs, chop them fine, 
 put in a pan with one cup of sugar and a pint of 
 water. Let it stew slowly, on the back of the stove an 
 hour and a half, stirring frequently. This should be- 
 come a thick paste ; then spread it between the layers. 
 
 MRS. c. V. J . 
 
 White Mountain Cake, No. 2. — Three cups of 
 sugar, a cup of butter, half a cup of sweet milk, the 
 whites of ten eggs, three teaspoons baking powder, sift- 
 
CAKES. 87 
 
 ed into four and a half cups of flour; flavor with va- 
 nilla. Bake in layers. Put icing between, made of 
 the whites of three eggs, and one pound of powdered 
 sugar. 
 
 White Cake, No. 1. — The whites of twelve eggs, 
 three cnps of flour, two cups of sugar, a cup of but- 
 ter, two teaspoons of baking powder. Beat the eggs 
 and sugar together very light, and cream the flour in 
 the butter. 
 
 White Cake, No. 2. — The whites of eight eggs, well 
 beaten, two teacups white sugar, two thirds cup of 
 butter, three cups flour, one cup sweet milk, two tea- 
 spoons baking powder, mixed with the flour; flavor. 
 
 To make cocoanut, chocolate, or any other kind of 
 cake of this, bake your cake in a mould, same as if 
 you wished a plain cake of it ; when cold, turn the 
 cake bottom side up and slice in layers from the bot- 
 tom around the cake, then put whatever you wish be- 
 tween the layers, putting your cake together as you 
 cut it apart. When done ice it over and you have a 
 pretty cake. 
 
 MRS. J. H. M . 
 
 White Cake, No. 3. — Three cups sugar, one 
 cup butter, one cup sweet milk, four and three- 
 fourths cups flour, six teaspoons best baking pow- 
 der, the whites of twelve eggs. Flavor with lemon. 
 
 xMRS. WM. H- 
 
 White Cake, No. 4. — Three cups sugar, one 
 cup butter, one cap sweet milk, five cups flour, 
 twelve eggs, (w^iites) two teaspoons baking powder. 
 
 MRS. s. s. L . 
 
S8 ILLINOIS COOK BOOK. 
 
 Cakamel Cake. — Make a cake after the above 
 recipe for wlnte cake, and bake it in jelly tins. 
 Caramel for filling. — One and a half tea cups of 
 brown sugar, a half tea cup of sweet milk, a 
 tea cup of molasses, a teaspoon of butter, a table- 
 spoon of flour, two tablespoons of cold water. 
 Boil this mixture and add half a teacup of Ba- 
 ker's chocolate. Boil till thick as custard and add 
 a piuch of soda: flavor with lemon. 
 
 Gold Cake, No. 1. — The yolks of eight eggs, one 
 and a half cups of sugar, half a cup of butter, 
 half a cup of milk and water, two cups of flour, 
 two teaspoons of baking powder. 
 
 Silver Cake, No. 1. — The whites of eight eggs, 
 two cups of powdered sugar, half a cup of butter, 
 half a cup of sweet milk, three cups of flour, 
 one and a half teaspoons of baking powder. 
 
 MRS. M. p. J . 
 
 Snow Cake, No. 1. — One and a half cups of 
 sugar, one cup of flour, the whites of ten eggs, 
 two teaspoons of baking powder. Flavor. 
 
 Mrs. Connelly's Cream Cake. — Ten e£re:s, their 
 weight in sugar, and one half their weight in 
 flour. Beat the eggs separately. Beat the sugar 
 in the yolks, then the whites, and, lastl}^ add the 
 flour, a little at a time. Bake in a biscuit pan — 
 split in two and spread cream between, made as 
 follows : — one half pint of milk, tw^o small tea- 
 spoons of corn starch, one Qgg, one teaspoonful of 
 vanilla and half a cup of sugar. Heat the milk to 
 
CAKES. 89 
 
 boiling and stir in the corn stivrcL, previously mix- 
 ed with a little cold milk; take out a little and mix 
 it gradually with the beaten egg and sugar. Return 
 this to the rest of the custard, and boil, stirring con- 
 stanthj, until quite thick. Let it cool before you fla- 
 vor it, and then spread it between the layers. 
 
 Cream Cake, l^o. 2 — Two eggs, one cup of su- 
 gar, one cup of flour, one teaspoon of cream tartar, 
 one half teaspoon of soda, in a large teaspoonful 
 of milk. Flavor with lemon. Cream. — One half 
 pint of milk, two tablespoons of sugar, one table- 
 spoon of corn starch, one egg. Scald the milk, 
 stir in the eggs and corn starcli, after the sugar 
 has been put in. Bake the cake in layers and 
 spread the cream between. 
 
 MRS. w. H . 
 
 Dolly Yard en Cake. — Two cups of sugar, one 
 third cup of butter, one cup of sweet milk, three 
 teaspoons of baking powder, three cups of flour, 
 three eggs. Bake one half of this in jelly tins. To 
 the other half put one half cup of chopped raisins, 
 one cup of currants, one teaspoon of molasses and 
 one teaspoon of each spice, except cloves. Put 
 frosting betw^een. Flavor with lemon. 
 
 MRS. w. s. H . 
 
 Dolly Yarden Cake, 'Eo. 2. — Dark part. One 
 cup sugar, half a cup butter, half a cup syrup, 
 two thirds cup sweet milk, two cups flour, yolks 
 of four eggs, two teaspoons baking powder, one 
 cup chopped raisins, half a cup chopped figs, one 
 teaspoon of cinnamon and half a teaspoon of cloves. 
 
90 ILLINOIS COOK BOOK. 
 
 Light part. — The whites of three eggs, one cup 
 of sweet milk, one and a half cups of sugar, half 
 a cup of butter, two cups of flour, two teaspoons of 
 baking powder and two teaspoons of vanilla; bake 
 in squai'e tins, and put together in alternate layers 
 with jelly between. Make a frosting for the top 
 with the remaining whites and the sugar. 
 
 Custard Cake. — One cup of flour; one cup of su- 
 gar, three eggs, two tablespoons of sweet milk and 
 two teaspoons of baking powder. Bake in jelly tins, 
 and spread with cream made as follows: one pint 
 of sweet milk, half a cup of butter, two thirds of 
 a cup of sugar. When this boils, stir in two well- 
 beaten eggs, two tablespoons of corn starch, pre- 
 viousl}^ mixed with cold milk, and flavor with 
 lemon. 
 
 EiBBON Cake. — Two cups of butter, four cups of 
 sugar, two cups of sour cream, seven cups of flour, 
 nine eggs, and two teaspoons of baking powder. 
 
 Boston Pound Cake. — One pound of sugar, three 
 fourths of a pound of butter, one pound of flour, six 
 eggs, one cup of cream or rich milk, one teaspoon 
 of baking powder and two grated lemons. Beat the 
 butter and sugar to a cream, to which add, gradual- 
 ly, the cream and lemon wdth a fourth part of the 
 flour. Whisk the eggs until thick, (do not separate), 
 and stir in one third at a time. After mixing well 
 add the remaining flour ; beat all well together, ten 
 or fifteen minutes, and stir in the baking powder 
 thoroughly, without much beating. Butter the 
 
CAKES. 91 
 
 pan, put in the batter, spread over smooth with a 
 knife, and bake in a moderate oven. 
 
 MRS. s. H . 
 
 Fruit Cake. — Three fourths of a pound each of 
 butter, sugar and flour, eight eggs, a gill of cream, 
 one teaspoon of cinnamon and nutmeg mixed, 
 half a gill of brandy, a pound of currants, washed, 
 dried smd picked and a pound of raisins seeded and 
 chopped. Beat the butter, sugar and spices until 
 very light, then add the cream and a fourth part of 
 the flour. Whisk the es^o^s until thick, which add 
 by degrees. Then add the remainder of the flour, 
 half at a time, lastly tlie fruit. Beat all Avell to- 
 gether. Butter the pan and line it with white 
 paper, and bake the cake in a moderate oven. 
 
 MRS. s. H . 
 
 Jamtiftige Tarte. — Ten eggs, beaten separately, 
 one and a half cups of sugar, the grated rind of 
 two lemons, one teaspoon of ground cinnamon, one 
 teaspoon of cloA^es, half a teaspoon of allspice, one 
 fourth of a teaspoon of grated almonds, one saucer 
 of raisins, ^ve cents worth of citron, one saucer of 
 grated bread soaked in brandy, four grated apples. 
 
 MRS. s. II . 
 
 Delicate Cake. — The whites of sixteen eggs, two 
 teacups of the best sugar, half a cup of butter, three 
 cups of flour and one teaspoon of baking powder. 
 Heat the flour in the oven, but do not brown it. 
 
 MRS. m. p. j . 
 
92 ILLINOIS COOK BOOK. 
 
 Feather Cake. — Half a cup of butter, one cup 
 of sugar, half a cup of sweet milk, one and a half 
 cups of flour, one eg<r and two teaspoons of baking 
 powder. 
 
 MRS. M. p. J . 
 
 Loaf Cake.— One cup of molasses, one cup 
 of brown sugar, one cup of butter, one cup of sour 
 milk, four cups of flour, one teaspoon of cloves, 
 half a pound each of raisins and currants, one 
 fourth of a pound of citron, a little salt and a tea- 
 spoon of soda dissolved in a little warm water. 
 
 MRS. M. p. J . 
 
 Black Cake. — Two cups brown sugar, one cup 
 molasses, one and a half cups butter, yolks of four 
 eggs, or three whole eggs, two thirds of a cup of 
 boiling water and two teaspoons of soda; raisins, 
 currants, citron and spices to taste. Make a very 
 stift' batter. 
 
 MRS. M. p. J . 
 
 Aunt Angie's Black or Fruit Cake. — One 
 pound of sugar, one pound of dark browned flour, 
 three fourths of a pound of butter, twelve aggs, one 
 pint of dark molasses, one glass of wine, one large 
 wineglass of brandy, one tablespoon of ground 
 cinnamon, one teaspoon of ground cloves, one tea- 
 spoon of mace, two nutmegs, two pounds of raisins, 
 two pounds of currants, half a pound of citron, two 
 teaspoons of baking powder and a pinch of black 
 pepper; dredge the fruit in flour, and put it in last. 
 Beat the butter and sugar together, then put in the 
 
CAKES. 93 
 
 eggs and molasses, then brandy, wine, spices, the 
 flonr in whicli the baking powder has been sifted, 
 and, lastlj^, the fruit. Make into one large cake, and 
 bake from two to three hours. Brown the Jlour 
 in the oven until quite brown, and use the darkest 
 sugar you can find. Tlie whites and yolks are 
 beaten together. 
 
 MRS. w. H . 
 
 Currant Cake. — The yolks of eight eggs, two 
 cups of sugar, one cup of butter, one cup of sweet 
 milk, four cups of flour, two teaspoons of baking 
 powder and one teaspoon of cinnamon. Add one 
 pound of currants with the last cup of flour. 
 
 MRS. S. S. L . 
 
 Corn Starch Cake. — Two cups of sugar, one 
 cup of butter, one cup of milk, two cups of flour, 
 half a cup of corn starch, three eggs and one and a 
 half teaspoons of baking powder. Sift the starch 
 with the flour. 
 
 Velvet Cake. Two cups of sugar, three cups 
 of flour, half a cup of butter, four eggs, one tea- 
 cup of cold water, two teaspoons of baking pow- 
 der; flavor with lemon. Beat the butter and 
 sugar to a cream, sift the powder with the flour, 
 then gradually add the flour and the water to the 
 butter and sugar; beat the eggs separately; add 
 them and then beat all well together. 
 
 Plum Cake. — One cup of butter, three cups ot 
 sugar, three and a half cups of flour, one pound 
 of raisins, one pound of currants (or figs chopped 
 
94 ILLINOIS COOK BOOK. 
 
 fine) one tablespoon of cinnamon, half a nutmeg, 
 half a pound of citron, sliced very thin, three eggs, 
 well beaten together, one cup of sweet milk and 
 four teaspoons of baking powder; flavor to suit the 
 taste. This can be used for steamed pudding. 
 
 Orange Cake. — Mix well together the yolks 
 (witliout beating) of two eggs, and two cups of su- 
 gar, then add the beaten whites. — Next add a large 
 spoonful of butter, a cup of sweet milk, tliree 
 cups of flour and two teaspoons of baking powder; 
 flavor and bake in jelly tins. Filling. — Grate the 
 rinds of two oranges and a lemon, add the juice 
 of the same and one cup of water, one cup of 
 sugar and a tablespoon of corn starch ; boil, and 
 cool before using. 
 
 Orange Cake, No. 2. — Two cups of sugar and 
 the yolks of five eggs beaten to a cream, the 
 whites of four eggs, five tablespoons of cold water, 
 tw^o cups of flour mixed well with three teaspoons 
 of baking powder, and the juice of one lemon ; 
 add the beaten whites last. Between. — The whites 
 of two eggs, the rind of one and the juice of two 
 medium sized oranges, and one pint of pulverized 
 sugar. Bake the cake in two large jelly tins; when 
 done split with a very sharp knife, and put the 
 mixture betw^een. 
 
 MRS. G. s. B . 
 
 Hickory Nut Cake. — Two cups of sugar, three 
 fourths of a cup of butter, three cups of flour, 
 three teaspoons of baking powder, mixed well 
 
CAKES. 95 
 
 with the flour, three fourths of a cup of sweet 
 milk, the whites of six eggs, one pint of nuts and 
 one cup of seeded and chopped raisins well floured. 
 
 MRS. G. s. B . 
 
 CocoANUT Cake. — Five eggs beaten separately, 
 tw^o cups of white sugar, one cup of butter, and 
 four cups of flour into wliich two teaspoons of 
 baking powder have been well sifted. Add the 
 flour to the butter, sugar, and eggs, by degrees, 
 after they have been well beaten, with one cup of 
 new milk. Flavor with lemon or vanilla ; bake in 
 jelly cake pans. Get a box of desiccated cocoanut, 
 beat the whites of three eggs with one cup of su- 
 gar, spread the icing on. and sprinkle with cocoa- 
 nut. Spread it between the layers and on the top. 
 
 Angel Cake. — One and a half tumblers of gran- 
 ulated sugar, the whites of eleven eggs, one tum- 
 bler of flour, one teaspoon of cream tartar. Beat 
 the whites of the eggs to a stiff" froth, into which 
 stir the sugar, after it has been sifted five times ; 
 sift the flour, with the cream tartar in it, five times, 
 and stir very lightly into the eggs and sugar. 
 Flavor with vanilla and bake in a gallon milk pan, 
 in a slow oven, forty minutes. 
 
 MRS. c. v. J . 
 
mm 
 
 teilpHE whites of four eggs, one pound of powder- 
 %j^ ed sugar, half a tablespoon each of cream 
 tartar and corn starch ; flavoring to suit the taste. 
 
 MRS. s. s. L . 
 
 Boiled Icing. — Boil one pound of loaf sugar, 
 with a very little water, to a clear, thick syrup, 
 then pour it slowly into the whites of four eggs 
 well beaten; stir briskly until cool; add a little 
 vinegar, and flavor to taste. 
 
 Lemon Paste. — Grate two lemons, add the juice, 
 one cup of white sugar, one large spoonful of but- 
 ter and the yolks of three eggs ; stir constantly over 
 the fire until it jellies; when cold spread between 
 the cakes. 
 
^p/KLi pjKji^^ ^^M pQ'm^^^ 
 
 jTOERRY Short Cake. — One qnartof sifted flour, 
 '^-^i one fourth of a poiincl of butter, or butter and 
 suet together, chopped fine in the flour, two heap« 
 ing teaspoons of white sugar, two teaspoons baking 
 powder, all wet with cold water or milk to the 
 right consistency, and rolled quite thin, as for jelly 
 cake. Bake in sheets, in a quick oven, till just 
 done, without browning. Then spread fruit of any 
 kind twice the thickness of the buyers, alternating 
 fruit and layers until the whole is as thick as de- 
 sired. Strawberries should be mashed an hour be- 
 fore using, and well sprinkled with sugar. Return 
 to the oven with the fruit, and brown the sides and 
 top. Serve with cream. Apple jam or sauce, 
 canned peaches mashed, rich rhubarb sauce, or 
 best lemon paste can be substituted for berries. 
 
 Rich Cookies, ^o. 1. — Four teacups flour, one 
 teacup butter, one and a half teacups sugar, two 
 eggs and half a teaspoon soda dissolved in water. 
 Roll thin. 
 
 MRS. S. S. L . 
 
 Cookies, ^N'o. 2. — One and a half cups of sugar, 
 three fourths of a cup of butter, three eggs, two 
 
98 ILLINOIS COOK BOOK 
 
 tablespoons of water, one teaspoon of baking pow- 
 der; flavol', and mix stiff enough to roll nicely. 
 
 MRS. J. H. M . 
 
 Scotch Cookies, No. 3. — One and a half cups of 
 sugar, half a cup of molasses, one and a fourth 
 cups of butter and lard, two eggs, one teaspoon of 
 soda, one teaspoon of cloves, one teaspoon of all- 
 spice and two teaspoons of cinnamon ; flavor to 
 taste, roll out thin, and bake. 
 
 Molasses Cookies, No. 4. — Two cups molasses, 
 one cup brown sugar, one cup butter, three-fourths 
 cup boiling water, two heaping teaspoons of soda 
 — flour to roll out. 
 
 MRS. M. p. J . 
 
 Cookies, No. 5. — Two cups sugar, one cup butter, 
 one cup sour milk or water, one teaspoon of soda, 
 and a little nutmeg. Do not make dough too stiff*; 
 use barely enough flour to keep it from sticking to 
 the moulding board. Roll thin. 
 
 MRS. WM. H- 
 
 GiNGER Cakes. — One pint of molasses, one tea- 
 cup of sugar, one teacup of butter or lard, one tea- 
 cup of warm water, one tablespoon of ginger, one 
 teaspoon of cinnamon, one tablespoon of soda and 
 one teaspoon of pulverized alum. Roll thin. 
 
 MRS. s. s. L . 
 
 Ginger Snaps. — Two cups of molasses, nine 
 teaspoons of melted butter, three teaspoons of gin- 
 ger, one teaspoon of soda dissolved in hot water, 
 enough flour to stiffen, and roll thin. 
 
SMALL CAKES AND COOKIES. 99 
 
 Ginger Snaps, Xo. 2.— One cup sugar, one cup 
 niohisses, one cup butter, two eggs, two teaspoons 
 baking powder, one tablespoon ginger; mix stitt* 
 enough to roll nicely. 
 
 MRS. J. H. M . 
 
 French Doughnuts. — One cup of butter, three 
 cups of white sugar, one pint of sweet milk, with 
 two teaspoons of cream tartar dissolved in it, four 
 eggs, one teaspoon of soda sifted in three pints of 
 flour, and the juice of one lemon. 
 
 MRS. GEO. B- . 
 
 Scotch Cakes. — Two and a half pounds of sugar, 
 one and a fourth pounds of butter, three pounds of 
 flour, five eggs, half a pint of molasses, one ounce 
 soda mixed with the molasses. Roll very thin, 
 brush over when rolled with a well beaten egg, cut 
 with cake cutter, bake in a quick oven, giving each 
 cake 'plenty of room. 
 
 MRS. G. S. B . 
 
 Doughnuts. — One cup of sugar, one egg, a small 
 tablespoon of butter, a scant cup of milk, flour 
 enough to make stifl:', in which is mixed two tea- 
 spoons of baking powder. 
 
 MRS. c. V. J . 
 
 Jumbles. — One heaping coftee cup of sugar, one 
 even cup of butter, four eggs, one fourth of a tea- 
 spoon of soda, dissolved in a little warm water. 
 Flour to roll soft and very thin. 
 
 MRS. M. p. J . 
 
100 ILLINOIS COOK BOOK. 
 
 Jumbles, No. 2. — Two cups of sugar, one cup 
 each of butter and sweet milk, three eggs and two 
 teaspoons of baking powder. Mix the butter and 
 sugar, then the yolks, add the milk, whites and flour 
 enough to drop in pans, lastly the baking powder. 
 Sprinkle on a little sugar and cinnamon before 
 baking. 
 
 Sugar Drops. — Six teaspoons of butter, twelve 
 teaspoons of sugar, (heat the butter) six eggs, half 
 a cup of cold water and flour enough to make a 
 stiff batter. Drop with a teaspoon and bake. 
 
 Lady Fingers. — Four eggs beaten separately 
 very light, three ounces sugar, three ounces flour. 
 Beat the yolks and sugar together, put in the flour 
 and flavoring, and stir all well together. Drop 
 through a funnel, sift on sugar and then bake mod- 
 erately. 
 
 Drop Cakes. — Four eggs, one pint milk, a little 
 salt, flour enough to make a batter, not stift'. Bake 
 in cups. 
 
 Bachelors' Buttons. — Rub two ounces butter 
 in five ounces of flour, add Ave ounces of sugar. 
 Beat one egg with half of the sugar, then put it to 
 the other ingredients; add flavoring to taste. Roll 
 them in the hand, size of a large nut, sprinkle with 
 sugar, place on tins with buttered paper, and bake 
 lightly. 
 
 Sand Tarts. — One cup sugar, half a cup of but- 
 ter, one egg, a pinch of soda dissolved in hot wa- 
 ter, cinnamon, and flour enough to roll out thin. 
 
 MRS. s. H . 
 
SMALL CAKES AND COOKIES. 101 
 
 Maccaroons.— One pound sugar, half a pound 
 grated almonds, one ounce bitter almonds, and the 
 wliites of seven eggs. Mix the almonds, blanched 
 and pounded quite fine; beat the eggs very stiff, 
 then add the sugar, a teaspoonfnl at a time, until all 
 is added, stir in the almonds lightly. Put on white 
 paper with a teaspoon, about an inch apart, and 
 bake in a cool oven. 
 
?'V5$ij^<;?- 
 
 XCEM0:N' Pudding.— Half a pound of butter, half 
 ■^p a pound of sugar, two ounces of stale sponge 
 cake, rubbed fine, five eggs, two tablespoons of rose 
 water and brandy mixed, and the juice and grated 
 rind of one lemon. Beat the butter and sugar very 
 light, then add the grated sponge cake; whisk the 
 eggs until very light, which stir in by degrees, lastly 
 the brandy, rose water and lemon, alternately. 
 Mix well without beating too much. This will 
 make two puddings, soup plate size. Line your 
 dish with a rich paste, and bake in a quick oven. 
 When done, sift sugar over it. 
 
 MRS. s. H . 
 
 Lemon Custard. — The grated rind and juice of 
 two lemons, half a cup of butter, three cups of 
 sugar, six eggs, one quart of milk. Stir the 
 sugar and butter, then the yolks; beat the whites 
 and stir them in. Bake in a buttered dish. 
 
 MRS. s. H . 
 
 Suet Pudding. — One cup chopped suet, one cup 
 raisins, one cup molasses, one cup sweet milk, one 
 teaspoon soda, and flour enough to make a batter; 
 steam three hours. To be eaten with sauce. 
 
 MRS. M. p. J . 
 
PUDDINGS. lOeS 
 
 Fig Pudding, No. 1. — Six ounces bread crumbs 
 six ounces suet, six ounces sugar, half a pound of tigs 
 chopped tine, three eggs, one cup milk, half a glass 
 of brandy, or not, one nutmeg and two teaspoons 
 of baking powder. Steam three hours. 
 
 MRS. M. p. J . 
 
 Suet Pudding, No. 2. — One cup suet chopped 
 fine, one cup brown sugar, one cup milk, one cup 
 raisins, two and a half cups flour, three teaspoons 
 of baking powder. Mix, and boil in a pudding 
 mould, or floured bag, two and a half hours. 
 
 xMRS. C. V. J & MRS. K. R . 
 
 Danish Pudding. — Eight eggs, one quart of milk, 
 two tablespoons of sugar, one tablespoon of vanilla, 
 a pinch of salt and two cups of sugar, browned 
 nicely. Have cake in another pan of boiling water- 
 Serve cold. 
 
 MRS. K. R . 
 
 Snow Pudding. — Dissolve half a box of Coxe's 
 gelatine in a pint of boiling water; add the juice 
 of three lemons; sweeten to taste, and let it cool; 
 when nearly cold add the whites of three eggs 
 beaten stifl', then pour into a mould, to cool. When 
 ready to serve, whip cream, sweeten it a little, and 
 pour it over the pudding. 
 
 MRS. M. p. J . 
 
 Double-quick Pudding. — One egg, one cup sugar, 
 one cup flour, half a cup cream, half a cup raisins, 
 two teaspoons butter, two teaspoons baking powder, 
 stirred in the flour; stir all together, and steam or 
 
104 ILLINOIS COOK BOOK. 
 
 bake. Sauce for same. — Three heaping tablespoons 
 of susrar, one of flour, two of butter: stir until 
 smooth. Pour on boiling water until it is of the 
 consistency of cream; boil it one minute; flavor 
 with vanilla. 
 
 MRS. J. c. J . 
 
 Cottage Pudding. — One cup sugar, two eggs 
 beaten together very light, three tablespoons 
 melted butter, one teacup sweet milk, one pint 
 flour and two teaspoons baking powder. Flavor. 
 
 Apple Batter Pudding. — Peel six tart baking 
 apples, core them, and till the cavities with sugar; 
 put them in a deep dish, and cover with batter. If 
 the apples have been previously baked until quite 
 done, sponge cake batter poured over the apples 
 makes a nice pudding. To be eaten hot with 
 cream or sauce. 
 
 Apples a-la Turque. — Pare and core a dozen 
 good apples, put them into a basin with some thin 
 syrup and the yellow rind of a lemon ; cover close- 
 ly, and simmer until they are soft and clear. Take 
 them out and lay them on a dish with wet white 
 paper over them; this will prevent them from dis- 
 coloring. Now cover a dish with puft* paste, prick 
 the bottom and bake it. When the paste is done 
 fill the holes made by the removal of the cores 
 of the apples with raspberry jam, and arrange 
 them on the paste in the shape of a cone. Beat 
 the whites of six eggs to a stilF snow, and add to 
 them six ounces of white sugar. Mix this gently, 
 
PUDDINGS. 105 
 
 and pile the meringue mass upon the apples. Sift 
 a little white sugar over it, and set it into the oven 
 until it is of a light brown color. 
 
 Potato Pudding. — Pare six good sized potatoes, 
 place them in a chopping bowl, scatter over them 
 enough flour to fill a teacup, add salt, pepper and 
 butter to taste, chop fine and mix Avell. Grease a 
 deep pie tin, spread the mixture in it and cover 
 with cream. Bake slowly half or three quarters of 
 an hoar. 
 
 Bombay Pudding. — To a good, sweet custard 
 add a little butter, orated nutmes^ and a i^hiss of 
 wine or brandy. Have ready a nicely grated 
 cocoanut and mix all well together. Line your 
 dish with puff paste. Pour in the custard and 
 bake a light brown. It is nice without the crust. 
 
 Bread and Butter Pudding. — Take half a 
 pound of bread, cut in slices, and spread it thick 
 wdth butter. Take a deep pudding dish well 
 buttered ; cover the bottom with slices of the 
 bread, strew^ in a few currants, stoned raisins or 
 even jam, — then another layer of bread, and so on. 
 Make a custard of one and a half pints of milk, 
 four or five eggs, half a cup of sugar, a little nut- 
 meg and salt, and a pinch of soda. Pour this over 
 the bread ; let it stand two hours ; bake one hour. 
 
 BuNN Pudding. Take as many bunns as can 
 be set into a dish without crowding. Make a cus- 
 tard of five eggs to a quart of milk, half a cup of 
 sugar, a little salt and flavoring. Pour the custard 
 over the bunns and let it stand till they are well 
 
106 ILLINOIS COOK BOOK. 
 
 soaked. If the custard is all absorbed, fill up the 
 dish and bake three quarters of an hour. 
 
 Chocolate Custard. — Beat seven eggs separate- 
 ly; to the yolks add one fourth of a pound of white 
 sugar; stir in the whites; dissolve one fourth of a 
 pound of chocolate in one pint of hot milk, add 
 one and a half pints of cream; give it one boil, 
 turn it into the egg, stirring all the time. Strain it 
 into a pitcher, set the pitcher into boiling water, 
 stirring the custard constantly until it thickens. 
 To be used in glasses to eat cold. 
 
 Custard. — To one quart of milk take six eggs, 
 one cup of sugar, a little salt and flavoring. Put 
 the milk in the milk boiler and scald it; then pour 
 it into the eggs and sugar, after they are well 
 beaten ; add a small piece of butter; put it into a 
 pudding dish and bake fifteen or twenty minutes. 
 
 Christmas Pudding. — One pound of bread 
 crumbs or pounded crackers; wet them with milk, 
 let it stand until well soaked but not too thin ; add 
 eight well beaten eggs, half a pound of sugar, the 
 same of suet, a cup of molasses, a cup of brandy, a 
 tablespoon of salt, one and a half pounds of stoned 
 raisins, half a pound of citron cut fine, one pound of 
 currants, (or chopped figs) one nutmeg, half a tea- 
 spoon of mace, one teaspoon of cloves, one grated 
 lemon rind, and a teaspoon of soda. Boil in a 
 mould, or floured pudding bag, ^ve hours. To be 
 served with rich brandy or wine sauce. It adds 
 very much to the appearance to pour over it half 
 
PUDDINGS. 107 
 
 a cup of bi-andy and set fire to it before sending 
 it to the table. 
 
 Eve's Pudding. — Haifa pound of bread crumbs, 
 one pint of milk, four eggs, half a pound of suet, 
 chopped fine, one fourth of a pound of chopped 
 apples, the juice and grated rind of one lemon, 
 and half a teaspoon of soda. Put into a mould 
 and boil three hours. 
 
 Frozen Pudding. — Butter a pudding mould. 
 Take stale fruit and sponge cake, put a layer of 
 cake at the bottom of the mould, then a layer of 
 jelly or jam, then a layer of cake, and so on till 
 the mould is two thirds full. Turn on some good 
 wine or brandy. Make a good boiled custard, and 
 fill the mould with it ; let it stand till the cake is 
 soft. Let it stand covered in salt and ice seven or 
 eight hours. When you wish to turn it out of the 
 mould dip it for a second in hot water, and turn 
 on to the dish. 
 
 Orange Pudding. — Half a pound of bread 
 crumbs soaked in half a pint of boiled milk; strain 
 through a cullender; add one fourth of a pound of 
 sugar, half a teaspoon of soda, half a pint of sweet 
 orange juice, the grated rind of one orange and 
 five eggs beaten separately ; bake in a quick oven. 
 — Wine sauce. 
 
 Lemon Meringue Pudding. — One quart milk, 
 two cups bread crumbs, four eggs, half cup but- 
 ter, one cup white sugar, one large lemon, the juice 
 and half the rind grated. Soak the bread in the 
 
108 ILLINOIS COOK BOOK. 
 
 milk, add tlie beaten yolk, with tlie batter and sug- 
 ar rubbed to a cream, also the lemon. Bake in a 
 buttered dish until firm and browned slightly ; cov- 
 er with a meringue made of the whites whipped to 
 a stiff froth, with three tablespoons of powdered 
 white sugar and a little lemon juice. Brown 
 slightly. 
 
 Corn Starch Meringue. — Four eggs, one quart 
 milk, three fourths cup sugar, four teaspoons corn 
 starch, half a cup of jelly or jam. Heat the milk 
 to boiling, and stir in the corn starch which has 
 been previously dissolved in cold milk; boil fifteen 
 minutes, stirring all the time; remove from the 
 fire, and, while hot, add gradually' the yolks of the 
 eggs, beaten up with the sugar; flavor with lemon 
 or vanilla. Pour this into a pudding dish well but- 
 tered, and bake until the custard begins to set. 
 Then put on the whites, beaten to a stiff froth, 
 sweetened, and flavored. Brown slightly. Eat 
 cold. 
 
 Iris» Potato Pudding. — Weigh one pound of 
 potatoes after thej^are pared, boil them, and, when 
 well done, pour off the water; let them dry. 
 Mash them while they are still hot, add a pint of 
 cream or rich milk, butter the size of an Qg'j,, a small 
 cup of sugar, a gill of wine or the juice of one lem- 
 on, four eggs, beaten light, and a little salt. Bake 
 in a deep dish, or use pie crust and make into pies. 
 
 Sweet Potato Pudding. — Five eggs, one fourth 
 pound butter, one fourth pound sugar, as much 
 
PUDDINGS. 109 
 
 mashed sweet potato, cold, as will thicken it ; a 
 glass of brandy, the juice and grated rind of a lem- 
 on, and spice, if you like. Bake in a deep buttered 
 dish, or in pies. 
 
 Steamed Batter Pudding. — One cup sugar, three 
 eggs, one cup sweet milk, one heaping teaspoon 
 baking powder, a little salt, flour enough to make 
 the batter a little thicker than the batter for pan- 
 cakes ; steam twenty minutes. Sauce for same. — 
 One cup sugar, mixed with one tablespoon of flour, 
 and butter the size of an Qgg. Rub well together 
 and pour on boiling water until as thick as cream. 
 Flavor with vanilla. 
 
 A Nice Pudding. — Six eggs, six tablespoons of 
 flour, half a pint of sweet milk and a pinch of salt. 
 Beat the eggs well, stir in the flour, add salt and 
 milk; flour your sack, have the water boiling, put the 
 mixture into the sack, tie loosely to allow for risino-. 
 Boil three quarters of an hour. Sauce. — Three large 
 tablespoons of butter, same amount of white sugar, 
 and water ; grate in a little nutmeg. If for plum 
 pudding add a glass of old port wine. 
 
 Bake Day Pudding— Take two cups light dough, 
 roll it thin, spread on a layer of jam or any fruit 
 you may like, or you can work all through it half 
 a pound of raisins. Let the dough thus prepared 
 rise until light. Steam an hour, sometimes long- 
 er. Eaten with sugar and cream. 
 
 Farmer's Pudding. — One quart sweet milk, three 
 eggs, flour enough to make a thick batter, just so 
 
110 ILLINOIS COOK BOOK. 
 
 that it will pour, and one and a half teaspoons 
 baking powder. Pare and quarter enough apples 
 to fill a gallon pan ; pour the batter over the apples 
 and bake. Serve with sugar and cream. 
 
 Puff Pudding. — Four eggs well beateu, three 
 cups sweet milk, two cups flour, one third cup but- 
 ter. Beat until all is in a foam. Have ready some 
 nicely buttered cups, fill half full, and bake in a 
 quick oven until nicely browned. Eat with cream 
 or sauce. 
 
 Apple Dumpling, Boiled. — One pound of flour, 
 half a pound of suet. Chop the suet in a little of 
 the flour, to prevent its caking — chop as fine as 
 meal ; add a teaspoon of salt and two teaspoons of 
 baking powder. Mix with enough water or milk 
 for a paste. Poll it, but not as thin as for pie crust. 
 Pare, core and quarter a dozen large apples. Put 
 the four quarters together, cut the paste into squares, 
 to cover the apples. Tie in a cloth, well floured, 
 and boil till done. 
 
 Apple Dumplings, Baked. Roll out some dough 
 thicker than pie crust, and enclose a handful of 
 ripe apples, sliced — covered with butter and sugar, 
 and a few bits of cinnamon bark. Bring the edges 
 together, as in any other dumpling. When as many 
 are made as desired, place them side by side in a 
 pudding pan, spread butter and sugar over them 
 — pour in enough water to till the pan. Place in 
 the oven and bake a nice brown. Cook moderately. 
 
r^j^m v^^^^m^- 
 
 |X|PPLE Charlotte. — Beat two cups of nice ap- 
 ^i^ pie sauce, well sweetened and Havored, to a 
 high froth, with the whipped whites of three eggs; 
 make it into a mound in a ghiss dish and cover it 
 with lady's fingers or other small sponge cakes fit- 
 ted neatly together. Send around cream with it. 
 
 Apple Snow. — Peel and core five large apples, 
 boil them in a little water until soft enough to pass 
 through a sieve; sweeten and beat with them the 
 beaten whites of three eggs. Serve with cream. 
 
 Charlotte Russe. — One pint of rich cream, 
 sweetened; add wine to taste, whip very light; 
 steep one ounce of gelatine in half a pint of water 
 until reduced one half. Line a dish with sponge 
 cake and pour on the cream. Set on ice to congeal. 
 
 MRS. w. s. H . 
 
 Ice Cream. — To one gallon of milk take eight 
 eggs and one and a half pounds of white sugar. 
 Cook the eggs in half the milk; add the sugar 
 while warm : when cold add the rest of the milk, 
 and flavor to taste. Freeze. 
 
 MRS. s. s. l . 
 
112 ILLINOIS COOK BOOK. 
 
 Ice Cream, 'No. 2. — Two pounds of sugar to 
 one gallon of cream. Whip the cream and flavor 
 to taste. When half frozen add the beaten whites 
 of six eo^o^s. 
 
 Tapioca Cream. — Two tablespoonfuls of tapioca, 
 which has been previously soaked in cold water 
 several hours, one quart of milk, and a little salt. 
 When the tapioca has boiled soft, remove it from 
 the Are. Stir in one whole egg, the yolks of three, 
 a cup of sugar, and flavoring to suit the taste. Put 
 on to boil ten or fifteen minutes, stirring constant- 
 ly. Beat the whites and stir them in just before 
 takins: from the fire. Pour into a dish and serve 
 hot or cold. Two eggs with one tablespoon of 
 corn starch will answer. 
 
 MRS. w. w. B . 
 
 Orange Cream. — Make a rich pie crust and bake 
 it in a pan ; quarter some oranges and lay them on 
 the crust. Take the yolks of four eggs, a little 
 wine and sugar, according to taste, also a little 
 orange juice. Stir it on the fire uutil thick. Beat 
 the whites to a stiff froth; stir all together and 
 pour over the fruit. 
 
 Whipped Cream. — Dissolve half a box of Coxe's 
 gelatine in a little hot water, and set it aside to 
 cool. Sweeten a half gallon of thick, sweet, rich 
 cream, using pulverized sugar; flavor with vanil- 
 la; add the gelatine, and wliip with an egg-beater 
 until very stiff. Serve in float glasses. 
 
 MISS anna c . 
 
FANCY DESSERTS. 113 
 
 Hen's Nest. — Get nice eggs, make a hole at one 
 end and empty the shells; fill them with blanc 
 mange. When it is cold and hard take oft* the 
 shells. Pare the yellow rind from six lemons and 
 boil them in water until tender; then cut them 
 into thin strips to resemble straw, and preserve 
 them in sugar; fill a small, deep dish half full of 
 nice jelly, and when it is set, put on the strips of 
 lemon in the form of a nest, and lay the eggs in it. 
 
m?- 
 
 ]©ASTRY for Pies. — Take half as much lard as 
 '^t flour, add a little salt and a cup of very cold 
 water. Mix all together, but mix the lard very 
 thoroughly in the flour before pouring in the water. 
 
 MRS. WM. H . 
 
 Puff Paste. — To every pound of flour take three 
 fourths of a pound of butter, the yolk of an egg, and 
 ice cold water. Chop half the butter in the flour, 
 then add the beaten yolk and as much water as 
 needed. Work all into a dough, roll out thin, and 
 spread on some of the butter ; fold closely, buttered 
 side in, and re-roll ; repeat until the butter is all 
 used up. Keep in a cool place until you wish to 
 use it. 
 
 Mince Meat. — Three pounds of lean meat, (beef) 
 boiled; when cold chop fine; one pound beef suet, 
 chopped fine, &ve pounds of apples after they are 
 pared, cored and chopped, one pound Sultana 
 raisins picked and washed, two pounds raisins 
 seeded and chopped, three fourths pound citron 
 cut fine, two tablespoons each of cinnamon and 
 mace, one nutmeg grated, one tablespoon each of 
 
PIES. 115 
 
 ground allspice, cloves and salt, two and a half 
 pounds of brown sugar, one quart sweet cider, 
 sherry wine, or the vinegar left from sweet pickles, 
 and one pint bi'andy. Keep in stone jars well cov- 
 ered. It is an improvement to put in two chopped 
 lemons. 
 
 Cream Pie. — One pint sweet milk, one table- 
 spoon corn-starch, previously dissolved in cold 
 milk, half a cup of sugar, one egg, beaten and put 
 in with the corn starch, and a piece of butter; 
 Flavor. Boil until thick. Cake. Three eo:o:s beat- 
 en separately, three tablespoons water, one cup 
 sugar, one and a half cups flour, two teaspoons 
 baking powder; add the whites of eggs last; 
 bake quickly in two pie pans; split open and 
 spread custard between; sprinkle the top with su- 
 gar ; eat cold. 
 
 Cream Pie, No. 2. — Beat the yolks of three eggs 
 very light, with a cup of sugar ; add the grated 
 rind of a lemon, a pinch of salt, and half a cup of 
 corn-starch dissolved in a little cold milk. Pour 
 on to this a pint of boiling milk, stirring all the 
 time. Return to the fire until it thickens, stirring 
 all the time. Line a pie pan with some good pie 
 crust and bake it. Fill the shell with the custard, 
 and cover the top with a meringue made of the 
 whites of three eggs, three ounces of powdered 
 sugar, and the juice of the lemon. Return to the 
 oven and brown slightly. Vanilla can be used 
 instead of lemon, if preferred. 
 
116 ILLINOIS COOK BOOK. 
 
 Lemon Pie. — The juice of one lemon, one teacup 
 of white sugar, one teacup of water, one egg, and 
 one teaspoon of flour; two crusts. This makes 
 one pie. 
 
 Lemon Pie, No 2. — One tablespoon of butter, 
 three fourths of a cup of sugar, three eggs, and the 
 juice of one lemon. Bake in open shells of paste. 
 Cream the sugar and butter, stir the lemon into 
 the beaten yolks and bake. Beat the whites to 
 a stiff meringue with three tablespoons of pow- 
 dered sugar, and a little rose water. When the 
 pies are done, take them from the oven, spread 
 the meringue over the top, return them to the 
 oven, and brown slightly. 
 
 MRS. JOS. p . 
 
 Lemon Pie, Ko. 3. One cup of sugar, one table- 
 spoon of corn starch, a piece of butter the size of an 
 egg, one lemon, one teacup of boiling water, and one 
 eofof. Mix the corn starch with a little cold water, 
 and stir it into the boiling water. Let it boil up, 
 then pour it on to the butter and sugar; when cold 
 beat in the egg and the juice and grated rind of the 
 lemon. 
 
 MRS. c. V. J . 
 
 Lemon Pie, No. 4. — The juice and grated rind of 
 one large lemon, one cup of sugar, thej-olksof two 
 eggs, three tablespoons of flour, and one and a half 
 cups of milk. Beat the whites with four table- 
 spoons of sugar, and put over the pie when nearly 
 done. Brown slightly in the oven. 
 
 MRS. J. H. M . 
 
PIES. 117 
 
 Lemon Pie, 'No. 5. — One pint of boiling water, 
 a piece of butter, the grated rind and juice of one 
 lemon, onQ cup of sugar; when the water is boil- 
 ing pour in two beaten yolks, with one and a half 
 tablespoons of corn starch mixed with a little 
 cold water; stir constantly until it thickens, and 
 then pour into open shells previously baked. 
 When nearly done, spread the whites beaten with 
 two tablespoons of powdered sugar, over the top. 
 "Return to the oven, and brown slightly. 
 
 MRS. EVA s . 
 
 Lemon Custard Pie. — Three eggs, one and a 
 half pints of milk one teacup of sugar, three 
 tablespoons of flour, and one tablespoon of lemon 
 extract. Boil the milk ; mix flour, sugar and yolks 
 with a little milk. Pour into the boiling milk. 
 Then fill the pies, and bake. Beat the whites with 
 half a teacup of sugar and a little lemon. Spread 
 over the pie and bake to a delicate brown. 
 
 MRS. s. s. L . 
 
 Pumpkin Pie. — One quart of strained pumpkin, 
 two quarts of milk, one pint of cream, one teaspoon 
 of salt, four teaspoons of ginger, two teaspoons of 
 cinnamon, and six eggs. 
 
 MRS. s. s. L . 
 
 Custard Pie. Take two eggs, two tablespoons 
 of sugar, one tablespoon of flour, and one pint of 
 sweet milk. Flavor with nutmeg. For one pie. 
 
 MRS. s. s. L . 
 
118 ILLINOIS COOK BOOK. 
 
 Apple Custard Pie. — Stew some apples so soft 
 that they will ran through a sieve. To a quart of 
 stewed apples add two teacups of sugar, one pint 
 of milk, half a cup of butter, five eggs, a grated 
 lemon peel, and bake in puff paste. 
 
 Pine- Apple Pie. — A grated pine-apple, its 
 weight in sugar, half its weight in butter, one 
 cupful of cream, and five eggs beaten separately. 
 Cream the butter, sugar and yolks until very light, 
 then add the cream, pine-apple and whites. Bake 
 with one crust. Eat cold. 
 
 Apple Meringue Pie. — Stew, and sweeten juicy 
 apples, when you have pared and sliced them ; mash 
 smooth and season with nutmeg. Fill ^^our crusts 
 and bake till done. Spread over the apples a thick 
 meringue, made by beating the whites to a stift 
 froth, sweetened vvith a tablespoon of powdered 
 sugar to each egg. Flavor with rose or vanilla. 
 Brown slightly in the oven. Peaches are even 
 more delicious when used in the same manner. 
 
 Green Apple Pie. — Pare, quarter, core and 
 stew, nice tart apples in enough water to prevent 
 them from burning; when tender, sweeten very 
 sweet with white sugar; fill the crust, grate on a 
 little nutmeg, cover, and bake until quite done. 
 
 Raisin Pie. — One pound of raisins; pour over 
 them one quart of boiling water and keep adding 
 so that there will be one quart when done. Grate 
 the rind of one lemon into a cup of sugar, then 
 add three teaspoons of flour and one egg; mix well 
 
PIES. 119 
 
 together. Turn the raisins over the mixture stir- 
 ring the while. Bake as other pies. 
 
 Green Tomato Pie. — Select nice, smooth toma- 
 toes, pare them very thin, slice them into a pie-dish 
 lined with puff paste. Put half a cup of sugar and 
 a few bits of butter to a pie and sift on a little flour. 
 Use sliced lemon, lemon extract or nutmeg for 
 flavoring. Put on the upper crust carefully, so that 
 the juice will not escape in baking. 
 
 Ripe Tomato Pie. — Prepare the pastry as for an 
 apple pie ; slice in as many ripe tomatoes as will 
 flll the plate ; sprinkle a single handful of flour 
 over; it add two teaspoons of lemon extract and 
 one teacup of white sugar. Wet the edge of the 
 bottom crust before covering with the top. The 
 fruit will be cooked as soon as the crusts are. 
 
 Apple Custard Pie, No. 2. — Peel tart apples and 
 stew them until soft, not leaving much water in 
 them. Strain through a cullender ; beat three eggs 
 for each pie to be baked, and put in one third of a 
 cup each of butter and sugar for each pie ; season 
 with nutmeg, cover with frosting as in lemon pie, 
 and return for a few minutes to the oven. 
 
 CocoANUT Pie. — One quart new milk, the yolks 
 of five eggs, one cup sugar, the grated rind and 
 juice of one lemon, and one good sized cocoanut ; 
 whip the whites well, add sugar to taste, and put 
 on top of the pie when baked. Brown again slight- 
 
 MRS. G. S. B . 
 
^i;-q^T^^|.^^. 
 
 VEGETABLES should be carefally cleansed 
 '^^ from insects, and nicely washed. Every 
 kind of vegetable, except green peas, should lie in 
 cold water some time before cooking. Boil them 
 in plenty of water and drain them the moment they 
 are done enough. In order to boil vegetables of a 
 good green color take care that the water boils 
 when they are put in. Make them boil fast. Do 
 not cover them, but watch them. Take them out 
 immediately after they are done, else the color 
 will change. 
 
 Baked Potatoes. — Wash and wipe them dry, 
 put them into the oven with the skins on, and 
 bake three fourths to one hour. When half done 
 prick them with a fork, to let out the steam and 
 prevent them from being soggy. 
 
 Whipped Potatoes. — Whip boiled potatoes to 
 creamy lightness, with a fork; beat in butter, milk, 
 pepper and salt, and, at last, the frothed white of an 
 Qgg. Toss irregularly upon a dish and set them in 
 the oven two minutes to reheat, but do not color. 
 
 Mashed Potatoes, Browned. — Whip boiled 
 potatoes light with cream, butter and salt; pile on 
 a greased pie dish, and brown in a good oven. 
 
VEGETABLES. 121 
 
 Pone-De-Tat. — One dozen medium sized pota- 
 toes boiled, peeled and sliced ; put a layer of" po- 
 tatoes, and finely crumbed cheese, with butter, 
 pepper, salt and ground mustard between the 
 layers. Have the last layer of cheese. Put into a 
 quick oven and bake twenty minutes. 
 
 MRS. K. R . 
 
 Scalloped Potatoes. — Slice cold boiled potatoes 
 very thin and small; put one quart of them into a 
 baking dish, in layers, with two even teaspoons of 
 salt, two thirds of a teaspoon of pepper, and two and 
 a half ounces of butter; pour half a pint of cream 
 or milk over the whole; cover the potatoes with 
 grated bread, a little pepper salt and small bits of 
 butter. Bake until thoroughly heated and brown- 
 ed. 
 
 Sweet Potatoes. — Boil softly, peel carefully and 
 lay in a greased dripping pan, in a good oven. As 
 they begin to crust over baste them frequently with 
 a little butter and water. A little sugar sprinkled 
 over them is an addition. When brown they are 
 done. 
 
 Stuffed Cabbage. — One common sized head of 
 cabbage, scooped out, with the cap left to put on, 
 one teacup of chopped ham and the cabbage that 
 came out, one teacup of bread or crackers rolled 
 fine, butter, pepper, salt and mustard to taste ; boil or 
 steam until done and serve with drawn butter. 
 
 MRS. K. R . 
 
122 ILLINOIS COOK BOOK. 
 
 Cold Slaw. — Cut cabbage fine, sprinkle over it 
 pepper and salt and set it in a cool place. Take two 
 eggs, or the yolks of three, five tablespoons of vin- 
 egar, three teaspoons of sugar, half a teaspoon of 
 made mustard and one teaspoon of butter; put thera 
 in a tin cup and stir them over the fire, until it be- 
 comes a smooth paste; let it become cold and then 
 mix with the cabbage ready for use. 
 
 Slaw, No. 2. — Cut cabbage fine and sprinkle 
 salt over it; then take the hands and squeeze the 
 cabbage thoroughly, until it is well seasoned : sprin- 
 kle over some sugar and squeeze again, the same as 
 with the salt; next, pepper to taste and pour vin- 
 egar over it, and it is ready for use. 
 
 MRS. w. w. B . 
 
 Celery Slaw. — Cabbage, celery, and two hard 
 boiled eggs, chopped fine : season to taste with 
 salt, pepper and mustard ; moisten with vinegar. 
 
 Tomatoes, Stewed. — Scald and skin the desired 
 number, and place in a stew pan without water; 
 let them simmer for half an hour. Add butter, 
 pepper, salt, a spoonful of white sugar, and a little 
 cream. Grate a few bits of stale bread over all. 
 Boil up once, and serve hot. 
 
 Scalloped Tomatoes. — Put a layer of bread 
 crumbs on the bottom of a buttered pudding dish, 
 and on them a layer of tomatoes ; sprinkle with salt, 
 pepper and a few bits of butter, (if liked a few bits 
 of onion,) another layer of bread crumbs, another 
 of tomatoes, and seasoning. Then a top layer of 
 
VEGETABLES. 123 
 
 bread crumbs. Bake, covered, until boiling bot, 
 and brown quickl3\ 
 
 Stuffed Tomatoes. — Get tbem as large and firm 
 as possible ; cut a round place in tbe top of eacb, 
 and scrape out all the soft parts, and mix tbem witb 
 stale bread crumbs, corn, onions, parsley, butter, 
 pepper and salt ; cbop very fine, and fill tbe to- 
 matoes carefully ; Bake in a moderately hot oven, 
 put a little butter in tbe pan, and see that they do 
 not burn nor become dry. 
 
 Baked Tomatoes. — Pour boiling v^ater over tbem 
 to remove the skins. Put them into a deep, well 
 buttered dish, sprinkle salt,'pepper, butter and pow- 
 dered crackers over them. Bake three fourths of 
 an hour. Baste occasionally with the liquor that 
 comes from them. 
 
 Green Corn Pudding. — One quart of milk, three 
 beaten eggs, one dozen ears of grated corn, one 
 tablespoon each of butter, sugar and salt. Bake 
 in a covered pudding dish one hour. 
 
 Corn Oysters. — Grate enough of green corn to 
 make a pint of pulp ; add one teacup of flour, one 
 half teacup of butter, one or two eggs, salt and 
 pepper to suit taste. Drop with a spoon, and fry in 
 hot butter or lard. 
 
 MRS. J. c. J . 
 
 Succotash— Cut off all the corn from the cobs, 
 and, an hour before wanted, put the cobs and a few 
 shelled beans into water to boil ; let the cobs boil 
 one hour; take them out and put in the corn, and 
 
124 ILLINOIS COOK BOOK. 
 
 boil it half an hour. Have as little water as possi- 
 ble ; when done add butter, popper and salt. 
 Pork boiled with the corn and beans gives a good 
 flavor. 
 
 Canned Corn. — One quart of corn, one quart of 
 water, one small teaspoon of tartaric acid; boil 
 half an hour; when you open the can, pour off 
 the sour water, and pour on boiling water ; put in 
 a little soda to sweeten the corn, but not enough 
 to yellow it; if so, pour back some of the sour 
 water, season with salt, pepper, butter and cream. 
 
 MRS. s. s. L . 
 
 Canned Corn. — Three pints of water to half a gal- 
 lon of cut corn and two teaspoons of tartaric acid; 
 when opened for use add half a teaspoon of soda. 
 
 MRS. I. N. s . 
 
 Stewed Mushrooms. — Be sure the mushrooms 
 are fresh ; cut off the part of the stalk which grew 
 in the earth ; wash them, put them into a sauce 
 pan with half a pint of water, one ounce of but- 
 ter, the juice of one lemon, pepper and salt. Boil 
 ten minutes, stirring all the time; thicken half a 
 cup of cream with some flour, stir it in, and let it 
 boil once. Send to the table in a covered dish. 
 
 Maccaroni. — Break the maccaroni into pieces 
 two inches long ; put it to soak in cold water one 
 hour; let it boil slowly for half an hour, add a 
 little salt and a cup of milk, and let it boil till 
 tender; add a small piece of butter and serve as a 
 plain vegetable. 
 
VEGETABLES. 125 
 
 Baked Maccaroni. — After soaking as above, let 
 it boil in milk half an hour; have ready some fine- 
 ly grated cheese; butter a small dish, and lay in 
 the maccaroni w^ith a little salt sprinkled over it. 
 Put the grated cheese on top, and put it into the 
 oven to brown. 
 
 Oyster Maccaroni. — Boil maccaroni in a cloth 
 to keep it straight; put a layer in a dish seasoned 
 with butter, pepper and salt, then a layer of oys- 
 ters, and so alternating until the dish is full. Mix 
 some grated bread with beaten egg^ spread it over 
 the top, and bake. 
 
 Cauliflower. — Tie in a net and cook about 
 forty-five minutes, in boiling salt water. Drain, 
 lay in a deep dish, blossom upward, and pour over 
 it half a cup of rich drawn butter with the juice 
 of a lemon stirred in. 
 
 Baked Beans. — Take one quart of white beans, 
 pick them and soak them over night in plenty of 
 water. In the morning pour off the water, put 
 the beans in the pot and fill with cold water ; take 
 three quarters of a pound of salt pork, scrape the 
 rind and score it, put it into the pot before all the 
 beans are in, letting the rind of the pork come 
 even with the top of the beans ; when tender, put 
 them in a deep dish or pan, pork on top, and 
 bake a light brown. 
 
 Beets. — Wash, cut off the tops, boil until quite 
 tender; scrape, cut into round slices and put in a 
 dish, pour over them one tablespoon of butter 
 
126 ILLINOIS COOK BOOK. 
 
 heated with as much vinegar, and season with pep- 
 per and salt. 
 
 Stewed Celery. — Scrape and cut into short 
 bits, cook tender in hot salted water; pour this off, 
 add enough cold milk to cover the celery, heat to 
 a boil, stir in a good spoonful of butter rolled in 
 flour, pepper and salt. Stew five minutes longer. 
 
 A little sugar added to parsnips and turnips, 
 while boiling, is a great improvement. 
 
s^^m^f- 
 
 fHREE large cups sugar, a half cup of vinegar, a 
 half cup of water. Mix together and boil, 
 without stirring, until done. When done add a 
 teaspoon of butter and a pinch of soda. 
 
 Peppermint Drops. — One pound powdered su- 
 gar, sifted, and the whites of three or four eggs ; 
 add ten or twelve drops of oil of peppermint, beat 
 well and drop on writing paper. 
 
 CocoANUT Drops. — The whites of three eggs, six 
 tablespoons of flour, one cup of sugar and two cups 
 of grated cocoanut. 
 
 Cream Candy. — Three pounds loaf sugar, half 
 pint of water ; cook on a slow fire half an hour ; add 
 one teaspoon of gun:i arable dissolved and one table- 
 spoon vinegar; boil until brittle and pull into long 
 sticks. 
 
 Black Crook Candy. — One pint of molasses, 
 half a pint of brown sugar and one pound of pre- 
 pared cocoanut. Boil till it candies. 
 
 Cocoanut Candy. — Boil half a pound of loaf 
 sugar with two tablespoons of water ; then stir in 
 half a pound of grated cocoanut, flavor with lem- 
 ons, and pour into buttered tins. 
 
128 ILLINOIS COOK BOOK. 
 
 Sugar Candy. — Two pounds of coffee sugar, one 
 pint of water, half a cup of vinegar and a piece of 
 butter the size of an egg. Flavor to taste and pull 
 same as molasses candy. 
 
 Chocolate Caramel. — Two cups brown sugar, 
 one cup molasses, half cup of milk, butter the size 
 of an egg, half package of Baker's chocolate, grated 
 and dissolved in the milk and one teaspoon of va- 
 nilla: boil; when hard turn out one fourth inch 
 thick on buttered tins; when partly cool mark it off 
 in squares with a knife. 
 
 Molasses Candy. — One cup of sugar, one cup 
 of molasses, three quarters of a cup of water, but- 
 ter the size of a hickory nut. 
 
 Cream Candy, No. 2. — Two pounds of light 
 sugar, one teacup of water, two tablespoons of 
 butter, one tablespoon of vinegar ; flavor to taste. 
 
 Butter Scotch. — One pint of syrup, one teacup 
 of brown sugar, one tablespoon of butter, one 
 tablespoon of vinegar. 
 
 Splendid Candy. — Three teacups of white sug- 
 ar, one and a half cups of sweet milk, to dissolve 
 it; boil till done, and flavor with vanilla; stir un- 
 til hard. 
 
 Horehound Candy. — Prepare a strong decoction 
 by boiling two ounces of the dried herb in one 
 and a half pints of water for half an hour; strain 
 this, and add three and a half pounds of brown sug- 
 ar; boil over a hot fire until it reaches the requi- 
 site degree of hardness, when it maybe poured out 
 
CANDY. . 129 
 
 into flat tin trays, previously well greased, and 
 marked into sticks or squares with a knife, as it 
 becomes cool enough to retain its shape. 
 
 Lemon and Peppermint Drops. — Take two 
 ounces of water to one pound of sugar; set it over 
 the fire and allow it to nearly boil, keeping it contin- 
 ually stirred. It must not actually come to a full 
 boil, but must be removed from tlie tire just as 
 soon as the bubbles denote that the boiling point 
 is reached. Allow the syrup to cool a little, stir- 
 ring all the time ; add strong essence of lemon or 
 peppermint to suit the taste, and drop it on sheets 
 of white paper. They should be kept in a warm 
 place a few^ hours to dry. In the season of fruits 
 delicious drops may be made by substituting the 
 juice of fresh fruits, as strawberry, raspberry, lem- 
 on, pineapple or banana. 
 
 Taffy. — Three pounds of the best brown sugar, 
 boiled with one and a half pints of water until the 
 candy hardens in cold water; add half a pound of 
 fresh butter which will soften the candy ; boil a 
 few minutes until it again liardens, and pour it 
 into trays. Flavor with lemon, if desired. 
 
 Pop Corn Balls. — Take three quarts of popped 
 corn ; boil half a pint of molasses about fifteen 
 minutes, then put the corn into a large pan and 
 pour the molasses over it, stirring briskly until 
 thoroughly mixed. Then, with the hands, make 
 into balls of the desired size. 
 
^j^j::E;j.I.^jvij;<)'y^ ^^.j^'O^j^jip-qf;. 
 
 ^EMENT. — Mix together equal parts of litharge 
 ^f and glycerine to the consistency of thick 
 cream. This is useful for mending stone jars, or 
 any earthen ware, stopping leaks in tin pans, wash 
 boilers, or iron teakettles; also in fastening lamp 
 tops. The articles should not be used until the 
 cement hardens, which will take from one day to 
 a week. 
 
 Furniture Polish. — Mix equal parts of boiled 
 linseed oil and kerosene. Apply it with a flannel 
 rag, and rub the article well with dry flannel. 
 
 Washing Fluid. — One box of refined potash, 
 five cents worth' of ammonia and five cents worth 
 of salts of tartar. Put the potash in a jar and 
 pour over it a gallon of boiling water. When 
 cool add salts of tartar and ammonia; cover 
 tightly ; soak the clothes in cold w^ater over night. 
 In the morning cut half a bar of soap into the 
 boiler, and when it is dissolved add one teacup of 
 the fluid. Wring out the clothes, put them into 
 the boiler and let them boil a few minutes. After 
 this tliey will need little rubbing, and very little 
 soap. 
 
MISCELLANEOUS KNOWLEDGE. fsi 
 
 To Clean Ostrich Plumes. — White ones can be 
 cleaned by taking four ounces of white soap, cut- 
 ting it into small pieces, dissolving it in four pints 
 of water, rather hot, and making a lather, and then 
 dipping tlie feathers in the mixture and washing 
 them gently with the hands for about ten minutes.' 
 Rinse them in hot water, and shake them till dry. 
 Ostrich tips can be curled by holding them in the 
 steam from water until they are damp, then draw- 
 ing each fibre separately over the blade of a blunt 
 knife. 
 
 Silver Polish. — Mix half an ounce of prepared 
 chalk, two ounces of alcohol, and two ounces of 
 aqua ammonia. Apply the mixture with a piece of 
 cotton liannel, and rub the article to be polished 
 with chamois skin. 
 
 Pansies are nice for winter decorations if 
 pressed between layers of cotton. When mixed 
 with ferns they are nice to put in white willow 
 baskets. 
 
 To Cleanse a Meerschaum Pipe. — Use stronor 
 
 o 
 
 coffee. Let it stand in the bowl a short time, or 
 draw it back and forth through the stem. 
 
 Wash chamois skin in cold water with plenty 
 of soap. Rinse it in cold water. 
 
 If fresh unslacked lime, in small quantities, say 
 a quart, be kept in refrigerators it will gradually 
 absorb all the moisture in the provision chamber. 
 A little experience will soon enable persons to 
 know when to remove the lime. 
 
132 ILLINOIS COOK BOOK. 
 
 Ants can be gotten rid of by washing the shelves 
 clean, and, while they are damp, rubbing on them 
 iine salt, pulverized camphor, live cents worth of 
 calomel, cayenne pepper, or powdered cloves. 
 
 To DESTROY HOUSE FLIES. — Take one half tea- 
 spoon black pepper, one teaspoon brown sugar and 
 one teaspoon cream. Mix them well together in 
 a saucer, and place the mixture w^iere the iiies are 
 likely to be. 
 
 To CLEAN MARBLE. — Apply benzine liberally, and 
 rub it off with a clean flannel. Never apply soap 
 to marble, as it takes off the polish. Grease spots 
 may be removed, by the application of powdered 
 magnesia. 
 
 To KEEP A STOVE FROM RUSTING IN SUMMER. Rub 
 
 kerosene on it in the spring. 
 
 Mirrors should never be hung where the sun 
 shines directly upon them. 
 
 To REMOVE Fruit or Wine Stains wet the spots 
 with hartshorn. 
 
 To BRIGHTEN A ZINC BATH TUB. — Throw ill a hand- 
 ful of salt, wet with vinegar, and rub the tub with 
 a flannel cloth. 
 
 Washing. — Have plenty of boiling water, and 
 to each boiler-full add two or three tablespoons of 
 pulverized borax. Use some of this water for 
 every tubful of clothes; use soap on the most soil- 
 ed clothes and rub them on the board. Do not 
 boil the clothes. Have a tub nearly full of boiling 
 borax water, into which put the clothes that have 
 
MISCELLANEOUS KNOWLEDGE. 133 
 
 been rubbed. Let them remain an hour, or until 
 you are ready to rinse them. Rinse in clear water 
 without borax. Use very little bluing. Add a tea- 
 spoon of borax to each quart of starch, and it will 
 keep the starch from sticking, and add to the lustre. 
 Soap. — One ounce of pulverized borax, one pound 
 of the best brown soap cut in small pieces, three 
 quarts of water; put all in a kettle, and keep it on the 
 back part of the stove until the soap is dissolved, 
 stirring frequently ; it must not come to a boil. 
 Use it with a piece of old soft flannel. It cleanses 
 paint without injury, is better for washing clothes 
 than any other, and is beneficial to the hands. 
 
 For Chills and Fever. — Eat nine grains of 
 black pepper after each meal. Try it. 
 
 In Canning Fruit wring a towel or cloth out 
 in hot water and wrap it around the jar, having 
 several thicknesses at the bottom; set the jar in a 
 pan and fill it with hot fruit or liquid, without fear. 
 
 Sulphuric acid rubbed on the edges of drawers in 
 a bureau or wash-stand will prevent their swelling 
 in damp weather. 
 
 Keep fresh lard in tin vessels. 
 
 Renovating Mixture for removing grease and 
 killing bed bugs. One quart of soft rain water, 
 two ounces aqua ammonia, one teaspoon saltpetre, 
 one ounce soap (Babbit's) finely scraped. Mix all 
 and let it stand a few hours. Apply with a small 
 brush to every place the bugs infest. It is certain 
 death. To remove grease. Cover the grease spota 
 
134 ILLINOIS COOK BOOK. 
 
 witli the mixture, rub well with a brush or sponge, 
 then wash off with clear water. It will not in- 
 jure any more than water. It is nice for cleaning 
 carpets. 
 
 To Beat the Whites of eggs quickly add a 
 pinch of salt. The cooler the eggs the better. 
 
 In boiling eggs alwnys pjit them into boiling 
 water. It prevents the yolk from coloring black, 
 
 Never wash raisins to be used in sweet dishes; 
 it will make the pudding heavy; wipe them with a 
 dry towel. 
 
 To brown sugar for sauce or puddings put it in 
 a perfectly dry sauce pan. If the pan is the least 
 bit wet the sugar will burn. 
 
 Water used in mixing bread must be tepid ; if too 
 hot the loaf will be full of holes. 
 
 Frozen plants may be restored by sprinkling them 
 with cold water, and setting them in the dark for 
 twenty four hours, in a temperature of not more 
 than fiftv deo^rees. 
 
 A cloth dampened with wine and put over cakes 
 will keep them fresh for a long time. 
 
 Cure for Hay Fever. — A tablespoonful of pep- 
 per vinegar taken at night, or when the chilly 
 sensation is felt. 
 
 To Remove Moth Patches. — Put a tablespoon- 
 ful of flour of sulphur, or, better still, lac of sul- 
 phur, into a pint bottle of rum. Apply to the 
 moth patches once a day and they will disappear 
 in two or three wrecks. 
 
MISCELLANEOUS KNOWLEDGE. 135 
 
 Remedy for Burns. — One ounce of pulverized 
 borax, oue quart of boiling water, and half an 
 ounce of pulverized alum. Shake up well and 
 bottle. Wrap the burn in soft linen and keep it 
 constantly wet with the solution. Do not remove 
 the linen until the burn is cured. 
 
 Cure for Cholera. — Take equal parts of tinc- 
 ture of cayenne pepper, tincture of opium, tinc- 
 ture of rhubarb, essence of peppermint and spirits 
 of camphor, and mix them well. Dose, fifteen to 
 thirty drops, in a little cold water, according to 
 the age of the patient and the violence of the 
 symptoms repeated every fifteen minutes until re- 
 lief is obtained. 
 
 Hair should be well washed, every five or six 
 weeks, in warm w^ater and one or two tablespoons 
 of ammonia. Dry it thoroughly before tying — 
 Brush one hundred strokes ev.ery morning with a 
 stiff brush, and clip the ends once every month, 
 and you will soon be well paid for your trouble. 
 
 Cut Flowers should first be dipped in hot water, 
 to wilt them, and then placed in cool water to re- 
 vive them — they do not wilt so soon the second 
 time. 
 
 Pearls are kept brilliant by keeping them in 
 common dry magnesia, instead of cotton wool used 
 in jewel caskets. 
 
 Burns. — Equal parts of sweet oil and coal oil will 
 be found excellent for burns. 
 
136 ILLINOIS COOK BOOK. 
 
 Chilblains or Frozen Feet. — Take fresh or 
 rancid lard, born it till it waxes; then pour it over 
 frozen snow or ice. Rub the frozen feet with it, 
 and hold them to the fire. This is well worth 
 trying. 
 
 Sleeplessness can be relieved by laying a wet 
 cloth on the back of the neck, with a dry cloth 
 outside. 
 
 Whooping Cough Remedy. — Mix one sliced 
 lemon, half a pint of flax seed, two ounces of honey 
 one quart of water, and simmer, not boil, four hours. 
 Dose, one tablespoon ful four times a day, and one 
 after each fit of cono^hins;. 
 
 Bunions. — Use pulverized saltpetre and sweet 
 oil. Put five cents worth of saltpetre into enough 
 sweet oil to dissolve it. Shake well and rub the 
 inflamed joints, night and morning. 
 
 Smal'. Pox Cure. — One ounce of cream of tartar, 
 dissolved in a pint of boiling water, and drank 
 when cold, at short intervals, is a preventive as 
 well as a curative — and is excellent for a rough, 
 pimply face. 
 
 Diphtheria. — A teaspoonfvd of powder of sul- 
 phur, in a wineglass of water. Stir with the^??- 
 ger, not with a spoon. Mix well, and use as a 
 gargle, and occasionally swallow it. 
 
T^^ ^m H'O'Ofi- 
 
 3p?tV"ERY family should keep a small quantity of 
 fc^ chlorate of potash. There is nothing? equal 
 to it for a simple ulcerated sore throat. Dissolve 
 one teaspoonful in a tumbler of water, and oc- 
 casionally take a teaspoonful of the solution, so as 
 to gargle the throat. Nothing is better than this 
 for chapped hands or a pimply face. Wash them 
 in a weak solution. 
 
 Beef Broth with Tapioca. — Cut a pound of 
 lean, juicy beef into pieces, and soak for an hour 
 in a quart of cold water; then put it to cook in 
 the same water, and cover closely to keep in the 
 steam. Simmer for two hours and strain ; if there 
 was the least fat on the meat cool the broth and 
 remove it from the surface. Soak a quarter of a 
 cup of tapioca in a little cold water and boil it half 
 an hour in the broth ; season with salt, pepper and 
 a few drops of lemon juice. Serve with rice, thin 
 crackers or dry toast. 
 
 Chicken Jelly. — Pound half a chicken, bones 
 and meat, until all are well softened, then cover 
 with cold water and cook slowly, until the meat is 
 
138 ILLINOIS COOK BOOK. 
 
 tasteless and about two cups of the liquid is left 
 in the pan. Strain and season the liquor and turn 
 it into small, wet moulds; keep in a cool place, 
 and, when wanted, turn out a form on a dish: gar- 
 nish with sprigs of parsley; serve cold with thin 
 slices of bread and butter. 
 
 Creamed Crackers. — Split six Boston crackers; 
 place them in a plate and pour boiling water over 
 them. As soon as they are slightly softened pour 
 off the water, sprinkle slightly with salt, and pour 
 some sweet cream over them. 
 
 Fruit Blanc Mange. — The juice of atiy fruit 
 may be used; if not sweet enough add sugar. 
 Mix a tablespoonful of corn starch with a little 
 cold water, and stir into it half a pint of boiling 
 fruit juice; cook until it thickens and then pour 
 it into a wet mould. Serve cold with sweetened 
 cream, to which add a little flavoring. 
 
 Tapioca Jelly. — Soak half a cup of tapioca in 
 a pint of water for four hours, then cook it in a 
 double boiler until the tapioca is soft and clear 
 looking. Season with only a little sugar, and 
 lemon juice, and pour it into small, wet moulds. 
 Serve with sweet cream. 
 
 Iceland Moss Blanc Mange. — Wash the moss 
 thoroughly in several waters, and soak it an hour. 
 To a handful allow a quart of rich, sweet milk • 
 put the moss in when the milk is boiling hot, and 
 let it simmer until the moss is soft. Then strain, 
 Bweeten, and flavor with lemon juice, and put it 
 
THE SICK ROOM. 139 
 
 into wet moulds. Serve cold with cream and sug- 
 ar. Iceland moss cooked in water instead of 
 milk, and made thin enough to be taken as a drink, 
 is soothing and nourishing, and excellent for colds 
 and sore throats. 
 
 Pearl Barley. — Wash the barley in several 
 waters and tie it in a cloth loosely, so that it will 
 have room to swell; boil it four hours in water 
 enough to cover it, adding more as it becomes 
 necessary. Serve with sweet milk. 
 
 Barley Water is made by boiling an ounce 
 of barley in a quart of water until it is reduced 
 one half, when it must be strained, cooled, salted, 
 and sweetened, as the patient may desire. It is 
 a refreshing and soothing drink for persons suffer- 
 ing with inflammation of the mucous membrane. 
 
^iJ.pf>j,f;^]\i:E;j^T- 
 
 fPONGE FOR AViNTER Use. — Boil four good 
 sized potatoes, until thoroughly done, in plen- 
 ty of water; then take them off the stove, pour off 
 the water, and, with a spoon, mash and beat the 
 potatoes until they are foamy; when warm., not 
 hot, put in a tablespoonful of salt, a pint of flour, 
 and the potato water, which was previously poured 
 off. Mix to a tolerably stiff batter; then pour in a 
 teacup of warm, water in ivhich a cake or half a cake 
 of compressed yeast has been dissolved. Set it 
 away to rise. This will keep a week. 
 
 Good Yeast Bread. — Measure four quarts of 
 sifted flour; take out a piut of it, and place the 
 remainder in the bread bowl. Mix through it, a 
 tablespoonful of lard, and a very little salt, and pour 
 in two pints (or two coffee cups) of sjpongefor winter 
 use. Pour in enough luke-warm milk to make it 
 of the right consistency; knead it thoroughly, and 
 set it to rise ; in two hours knead again. Make 
 into loaves — about five; grease the loaves well — not 
 the pan. Set to rise in the baking pan ; when 
 double the original size, they are ready for baking. 
 
SUPPLEMENT. 141 
 
 When winter sponge is not conv^enient it is best 
 to dissolve half a cake of compressed yeast in a 
 ^mtoi warm water, and stir into it enough flour to 
 make a tolerably thick batter, set it to rise, and in 
 an hour or two, it is ready to pour into the flour 
 for bread. 
 
 Long Breakfast Rolls. — IN'early two cups of 
 sweet milk, half a cup of lard and butter mixed, 
 half a cup of potato yeast, and flour enough to 
 make it into douiJ:h. Let it rise over niu^ht. In the 
 morning, add one beaten Qgg. Knead thoroughly 
 again. With the hands make it into balls as large 
 as a guinea Qgg, then roll it between the hands 
 to make long rolls — three inches — place them 
 close together, in even rows, in the pans. Let 
 them rise until light. Bake. 
 
 Apple Fritters. — Make a batter of one cup of 
 sweet milk, two cups of flour, one heaping tea- 
 spoonful of baking powder, two eggs, and one table- 
 spoon of sugar, with salt to taste. Heat the milk 
 a little, add slowly the beaten yolks and sugar, then 
 add the flour, and the whites. Stir all together, 
 and throw in thin slices of nice tart apples, dipping 
 the batter over them. .Drop into boiling lard, in 
 spoonfuls, with a piece of apple in each, and fry 
 to a li<iht brown. 
 
 Buckwheat Cakes. Put one pint of warm 
 sweet milk, and one pint of water into a stone 
 crock; into which stir five cups of buckwheat 
 flour; beat well until smooth, and, lastly, add one 
 
142 ILLINOIS COOK BOOK. 
 
 cup of yeast. Some persons prefer one tablespoon 
 of sugar or molasses added. Set it to rise over 
 night, and, if it is a little sour in the morning, add 
 a pinch of soda. 
 
 Pie Crust. — For one pie, take a double handful 
 of flour, one fourth of a spoonful of salt, two heap- 
 ing tablespoonfuls of lard, and as little water as will 
 mix. Mix the lard thoroughly in the flour, before 
 adding the cold water. 
 
 MRS. w. L. s. 
 
 Prairie Chicken. — Dress nicely, and wash tho- 
 rou2:hlv, in water with a little soda in it. Fill it with 
 dressing, and tie down the legs and wings ; place it 
 in a steamer over hot water till it is done. Remove it 
 to a dripping pan, cover it with butter, and sprinkle 
 it with salt, pepper and flour; place it in the oven, 
 baste it with the melted butter, and bake it a light 
 brown. 
 
 Quails are nice, if stuffed with dressing, season- 
 ed with salt, pepper and butter, put in a dripping 
 pan, placed in the oven, and baked a nice brown. 
 They must be basted frequently. 
 
 Steamed Chickens. — After they have been care- 
 fully dressed, cut them up as for frying; place 
 them in an iron pot (which must be set on top of the 
 stove, not next to the blaze) with a little salt, pep- 
 per and ground ginger to taste, and a coflee cup of 
 water to each chicken. Let it steam until thorough- 
 ly done, and, if the chicken is not very fat, add a 
 little butter. Take up the chicken, and thicken 
 the gravy with a little flour and cream. 
 
SUPPLEMENT. 143 
 
 Mock Duck.— Take a large round steak, pound 
 it well, season it with salt and pepper, spread it 
 with a thick layer of dressing as for turkey, and 
 then roll it up ; tie it with a cord, and place it in 
 the dripping pan, with a little water. Season again 
 as a roast, place it in the oven and hake, hast- 
 ino- frequently. Remove the cord before sending 
 it to the table. 
 
 Beefsteak cut into small squares, rolled in beat- 
 en egg, and bread crumbs, and then fried in hot 
 lard, will be a palatable change. 
 
 Baked Ham.— Select a very small ham, wash it 
 off nicely, and sprinkle it with pepper. Place it 
 ui a dripping pan in the oven, with a Utile water, 
 and bake until done. It will take several hours ; 
 —Or first boil it, and then place it in the oven long 
 enough to brown the outside nicely. 
 
 A WELL TRIED RECIPE FOR CURING FEET, PORK, MUT- 
 TON, TONGUES AND HAMS.— To ouc gallon of watcr 
 take one and a half pounds of salt, half a pound of 
 sugar, half an ounce of saltpetre, half an ounce of 
 potash; use only a pure article of potash ; if this can- 
 not be obtained omit it altogether. Let these be 
 boiled all together, until all the dirt from the sugar 
 rises to the top, and is skimmed off. Then put it 
 into a tub to cool, and, when cold, pour it over 
 your beef or pork. The meat should be well covered 
 with the pickle, and should not be put down, for at 
 least two days after killing, during which time, it 
 should be slightly sprinkled with powdered salt- 
 
144 ILLINOIS COOK BOOK. 
 
 petre. Meat pickled in this manner is unsurpass- 
 ed for sweetness, delicacy and freshness of color. 
 
 Sweet Pickle Beets. — Boil them in a porcelain 
 kettle until thoroughly done. When cool, cut them 
 in slices as for the tahle ; pour over them enough 
 hot spiced vinegar to cover them. These are very 
 nice and can be made in winter as wanted. 
 
 Pickled Onions. — Take the small, silver skinned, 
 white onions. Peel off the outer skin. Make a 
 brine strong enough to float an Qgo;^, skim it well, 
 and when it begins to cool pour it upon the onions. 
 Let them stand in it (closely covered) until quite 
 cold; then take them out, peel off another skin, 
 and wash them in cold water. Next boil them 
 in milk until tender all through, so that you can eas- 
 ily pierce them with a needle ; drain off the milk; 
 measure them, and to a quart of onions, allow a 
 quart of the best cider vinegar. Boil in the vine- 
 gar two muslin bags with broken up nutmeg and 
 mace. When it has boiled, pour it hot over 
 the onions in the jar. Lay one bag at the bottom, 
 and one in the middle. Finish with one table- 
 spoonful of salad oil, cork the jar immediately, 
 and tie on a leather cover. 
 
 CucUxMBER Pickles. — Without vinegar. Take 
 nice, green, good sized cucumbers ; when you wash 
 them, notice how many quarts of water it take* to 
 cover them well. Then take a stone jar or keg, 
 cover the bottom with grape leaves, then put a lay- 
 er of cucumbers, some whole black peppers, quite 
 
SUPPLEMENT. 145 
 
 a handful of fresh fennel, a few laurel leaves, if 
 you have them, then a layer of cucumbers, and so 
 on, until the jar is filled; cover the top with grape 
 leaves, and put little sticks across to keep them 
 down. Then take as many quarts of water, and 
 two over, as it took to wash them. Put to each 
 quart a handful of salt; then boil the water, 
 set it off to cool, and when it is cool, pour it over 
 the pickles; after standing in the cellar about two 
 wrecks they will be nearly as sour as vinegar pick- 
 les, and are excellent. The white scum that forms 
 over them must always be removed. 
 
 MRS. S. H . 
 
 Vinegar Pickles. — Take small cucumbers, wash 
 them and put them in a brine strong enough to 
 float an egg; also take small, white onions, as 
 many as you like — so that you can use alternate lay- 
 ers of cucumbers and onions. Let them both stand 
 in the brine three days ; then take them out and 
 wipe them dry. Have your glass jars ready, and 
 put in the bottom one grape leaf, then a layer of 
 cucumbers, and then the onions ; season with 
 white mustard seed, black and red peppers, a little 
 fennel, fresh from the garden, a few laurel leaves 
 and a very few cloves. Season every layer in this 
 way, until the jar is full, then put in a few pieces 
 of horse-radish and one grape leaf. Fill the jars 
 with the best boilins^ cider vineo:ar. 
 
 MRS. S. H . 
 
 To Use up Eancid Butter.— Take the butter 
 and put it into a vessel on the stove; fill it only 
 
146 ILLINOIS COOK BOOK. 
 
 half full, and loatch closely, as it will rise up when 
 it gets near boiling; if necessary lift it off quickly, 
 lest it should boil over and get on fire. Unless 
 the butter is very old it will not rise much. Stir it 
 very often. The grounds tliat settle at the bottom 
 will get a light brown, when the butter is done. 
 After standing a few minutes, it can be emptied in- 
 to ajar; be very careful not to get the settlings 
 in. It will keep a year or more and is very nice 
 for baking, cooking, &c., &c. 
 
 MRS. s. H . 
 
 Corn Starch Blanc Mange. — Boil one pint of 
 milk ; sweeten to taste. Dissolve two tablespoonfuls 
 of corn starch in some cold milk, and stir in the 
 boiling milk; stir constantly until thick. Flavor 
 wdth vanilla, and pour into a dish or mould. 
 To be eaten cold with whipped cream. 
 
 MRS. EVA s . 
 
 Sponge Cake. — Six eggs beaten separately, a 
 saucer of sugar and a saucer of flour; beat the 
 yolks and sugar well, add flour, and, last, the 
 whites; stir just long enough to mix well, and no 
 longer ; flavor with lemon or vanilla. 
 
 MRS. EVA s . 
 
 Tapioca Pudding. — Soak eight tablespoons of 
 tapioca in one quart of warm milk till it is soft ; 
 then add two tablespoons of melted butter, five 
 eggs well beaten, with spice and sugar to taste. 
 Bake in a buttered dish. 
 
 MRS. EVA s . 
 
SUPPLEMENT. 147 
 
 Boiled Frosting. — The whites of three eggs, 
 beaten to a stiff froth, one large cup of granulated 
 sugar moistened with four tablespoons of hot 
 water ; boil the sugar briskly for ^ve minutes, or 
 until it ropes when dropped from the spoon; then, 
 with the left hand, pour the boiling syrup upon 
 the beaten eggs, in a small stream, while beating 
 with the right hand. If preferred, add one cup of 
 hickory nut kernels chopped fine. 
 
 Canned Currants. — Look them over carefully, 
 stem and weigh them, allowing a pound of sugar 
 to a pound of fruit; put them into a kettle, cover 
 and leave them to heat slowly. Stew gently for 
 twent}^ or thirty minutes, then add sugar, and 
 shake the kettle occasionally to make it mix w^ith 
 the fruit. Do not boil it, but keep it as hot as 
 possible, until all the sugar is dissolved; pour it 
 into cans, and cover it at once. 
 
 Bottled Cider. — Take good, sweet cider, heat 
 it to the boiling point, but do not boil it. Pour it in- 
 to jugs or bottles, with two or three raisins in each, 
 and seal them while hot. It will keep all winter, 
 
 Sherbert. — One pine-apple, four lemons, two 
 quarts of water, two teacups of sugar. Steep the 
 pine-apple in the water for two hours, then strain, 
 add the juice of the lemons and the sugar. Whip 
 the white of five eggs, with three tablespoons of 
 sugar; turn all into the freezer, and freeze at once. 
 Excellent, 
 
KH jji^ mm- 
 
 § CRAPE one cake of brown Windsor soap to 
 a powder; add one ounce of lemon juice, 
 and one ounce of cologne. Mix well and form into 
 cakes. Excellent for sunburn. 
 
 Cold Cream. — Half an ounce of spermaceti, 
 twenty grains of white wax, two ounces of pure oil 
 of sweet almonds, half an ounce of pure glycerine, 
 and six drops of oil of rose. Melt the iirst three 
 ingredients together, and, when cooling, add the 
 glycerine and oil of rose, stirring until cold. 
 
 Best Tooth Powder. — Rub the teeth well with 
 prepared chalk, and then brush them with pure 
 white castile soap and tepid water. 
 
 For Rough Skin, Hives, &c. — One ounce of 
 glycerine, half an ounce of rosemary water, twenty 
 drops of carbolic acid and a few drops of ottar of 
 roses. 
 
 To Whiten the Hands. — One wineglass of co- 
 logne, and one wineglass of lemon juice, strained 
 clear ; scrape two cakes Windsor soap to a powder, 
 and mix all together in a mould. When hard it is 
 fit for use, and will be found excellent for whiten- 
 ing the hands. 
 
FOR THE TOILET. 149 
 
 A Splendid Bath Powder. — Two and a half 
 drachms of camphor, four ounces orris root, and 
 sixteen ounces starch, reduced to impalpable pow- 
 der ; tie in a coarse muslin bag". 
 
 For Heat. — A teaspoon of carbolic acid in a 
 pint of rose water. 
 
 A Fine Cologne. — One gallon of deodorized alco- 
 hol, one ounce of oil of lavender, one ounce of oil of 
 orange, two drachms of oil of cedrat, one drachm 
 of oil of orange flowers, one drachm of oil of rose, 
 and one drachm of oil of ambergris ; mix well and 
 keep in a cool place three weeks. 
 
 Splendid Toilet Water. — One drachm each of 
 oil of bergamot, lavender and lemon, ten drops each 
 of oil of jasmine and rose and essence of ambergris, 
 and one pint of spirits of wine. Mix and keep well 
 closed, in a cool place, for two months, when it will 
 be ready for use. 
 
 Glycerine For the Toilet. — Two ounces dis- 
 tilled water, one ounce glycerine, one ounce alco- 
 hol, half an ounce tincture of benzoin, and one 
 grain of carmine. 
 
^^^T% ^]i<)^if;s<\%- 
 
 J^UCKWHE AT Batter spread over grease spots 
 ^^ on a carpet, and let remain until drj-, and 
 then wiped off, will take out the grease nicely. 
 Repeat the process if necessary. 
 
 Mercurial Ointment, made soft with coal oil, is 
 certain death to hed-hugs. Oil of cedar is, per- 
 haps, a pleasanter remedy. 
 
 Apples keep well in winter, if placed in barrels 
 or boxes, with a layer of autumn leaves alternating 
 with a layer of apples, until the box is full. They 
 should be put in the cellar 07ilt/ in time to escape 
 freezing. 
 
 A Pan of Hot Water set in the oven will pre- 
 vent cakes and bread from scorching. 
 
 Orange and Lemon Peel. — Dry and pound it, 
 and keep in corked bottles. 
 
 Tea should be ground like coffee, or crushed, 
 before pouring boiling water on it. 
 
 Articles made of Zephyr, are cleaned by rub- 
 bing in flour, or magnesia, changing often. Shake 
 off the flour and hang the article in the open air a 
 short time. 
 
USEFUr. KNOWLEDGE. 151 
 
 Wash Boilers are best cleaned, by washing 
 thenn with sweet milk, or greasing them with 
 lard. 
 
 Fine Starch is made by wetting two or three 
 tablespoons of starch smooth with a little cold 
 water, then pouring on a quart of boiling water, 
 stirring rapidly all the time: place it on the stove, 
 and let it boil about five minutes, stirring frequent- 
 ly; add a little salt, a piece of butter, a piece of a 
 sperm candle, or a little coal oil. 
 
 Cold Starch is best made with soap suds in- 
 stead of clear water, using toilet soap. Use one 
 teaspoon (not heaping nor level) of starch to one 
 pint of water. 
 
 Irons that are rusty can be improved by rub- 
 bing w^ell, the night before using, with coal oil. If 
 necessary, rub them over salt and powdered bath 
 brick mixed. 
 
 Best Washerwomen do not use cold starch for 
 shirts and collars; they hang them on the line be- 
 fore being starched, and, after they are dry, starch 
 them in very thin hot starch, roll them up and lay 
 them aside, until ready to be ironed. 
 
 Whitewash for Cellars. — One ounce of car- 
 bolic acid to one gallon of whitewash, or add cop- 
 peras to whitewash until it is yellow. Copperas is 
 a fine disinfectant, and drives away vermin. 
 
 Parsley can be kept fresh by putting it into a 
 strong boiling brine, and then hanging it up and 
 drying it in bunches, in a dry cellar or store room, 
 with blossom downward. 
 
152 ILLINOIS COOK BOOK. 
 
 Cabbage for Winter use should be buried in 
 rows two and two, not quite touching; each two 
 one or two feet apart, root downward. In this 
 way, none are exposed except those to be taken up. 
 
 In broiling meat, when the coals blaze up too 
 much, sprinkle salt on them. 
 
 Zinc can be best cleaned by rubbing fresh lard 
 on it with a cloth, and then rubbing it dry. 
 
 Grease can be removed from garments by dis- 
 solving one tablespoon of salt in four tablespoons 
 of alcohol, — shaking the mixture well and apply- 
 ing it with a sponge. 
 
 Cashmere is best cleaned by washing it in hot 
 suds, with borax in the water, rinsing in bluing 
 wator, made very blue, and ironing while damp. 
 
 RcBBONS should be washed in cold soap-suds, and 
 not rinsed. 
 
 Butter can be kept nicely, without ice, b}^ in- 
 verting a large crock (not glazed) over the dish of 
 butter, and wrapping the crock with a wet cloth, 
 with a little water in the dish of butter. 
 
 VALUE OF FOREIGN MONEY IN 
 
 U. S. CURRENCY. 
 
 One pound sterling of England, $ 4.84 
 
 " guinea, 5.05 
 
 '' crown '' " 1.21 
 
 '' shillino- '' . " .22 
 
USEFUL KNOWLEDGE. 
 
 153 
 
 XJne napoleon of France, 
 Five francs, " 
 
 One franc, " 
 
 " florin, 
 
 " thaler of Saxony, 
 " ofuilder of ITetherlands, 
 *' ducat of Austria, 
 " doubloon of Spain, 
 '' real, 
 Five rubles of JRussia, 
 One ruble, 
 " franc of Belgium, 
 " ducat of Bavaria, 
 " franc of Switzerland, 
 " crown of Tuscany. 
 
 3.84 
 
 .93 
 
 .18J 
 
 48J 
 
 .08 
 
 .40 
 
 2.28 
 
 15.54 
 
 .05 
 
 3.95 
 
 .75 
 
 .18J 
 
 2.27 
 
 18i 
 
 1.05J 
 
 WEIGHTS TO THE BUSHEL. 
 
 58 pounds 
 
 of shelled corn 
 
 make 1 busii 
 
 56 
 
 ' rye. 
 
 u a 
 
 46 
 
 ' barley. 
 
 a a 
 
 60 
 
 ' wheat. 
 
 a a 
 
 70 
 
 ' corn on the cob. 
 
 a a 
 
 52 
 
 ' buckwheat, 
 
 a a 
 
 32 
 
 ' oats. 
 
 a u 
 
 20 
 
 ' bran. 
 
 a a 
 
 45 
 
 * clover seed. 
 
 a a 
 
 60 
 
 ' timothy, '^ 
 
 a a 
 
 56 
 
 ' flax, ' " 
 
 a a 
 
 45 
 
 ' hemp, " 
 
 u a 
 
154 
 
 ILLINOIS COOK BOOK. 
 
 14 pounds of blue-grass seed, 
 
 make 1 bushel. 
 
 60 
 
 
 Irish potatoes, " " 
 
 50 
 
 
 sweet potatoes, *' " 
 
 57 
 
 
 onions, " " 
 
 62 
 
 
 beans, " " 
 
 24 
 
 
 dried apples, " " 
 
 33 
 
 
 dried peaches peeled, " " 
 
 36 
 
 
 " unpeeled, " " 
 
 OUR PRESIDENTS. 
 
 Geo. Washington, Va., 
 Jno. Adams, Mass. 
 Thos. Jefferson, Va., 
 Jas. Madison, Va., 
 Jas. Monroe, Va., 
 Jno. Q. Adams, Mass., 
 Andrew Jackson, Tenu., 
 Martin Van Buren, N. Y. 
 Wni. H. Harrison, O., 
 Jno. Tyler, Va., 
 Jas. K. Polk, Tenn., 
 Zachary Taylor, La., 
 Millard Fillmore, N Y., 
 Franklin Pierce. N. H., 
 Jas. Buchanan, Pa., 
 Abraham Lincoln, 111., 
 Andrew Johnson, Tenn., 
 U. S. Grant, Illinois, 
 R. B. Hayes, Ohio, 
 James A. Garfield, Ohio, 
 
 Born. 
 
 Feb. 22, 1732. 
 Oct. 29, 1751. 
 Apr. 2, 1743. 
 March 16, 1751. 
 April 28, 1758. 
 July 11, 1767. 
 March, 15, 1767. 
 Dec. 5, 1782. 
 Feb. 9, 1773. 
 March 29, 1790. 
 [Nov. 2, 1795, 
 Nov. 24, 1784. 
 Jan. 7, 1800. 
 Nov. 23, 1804. 
 iApr. 22, 1791. 
 'Feb. 15, 1809. 
 Dec. 29, 1808. 
 April 27, 1822. 
 Oct. 4, 1822. 
 Nov. 19, 1831. 
 
 Died. 
 
 Ruled. 
 
 Dec. 14, 1899. 
 
 8 years. 
 
 July 4, 1826. 
 
 4 " 
 
 July 4, 1826. 
 
 8 " 
 
 June 28, 1836. 
 
 8 " 
 
 July 4, 1831. 
 
 8 " 
 
 Feb, 23, 1848. 
 
 4 '« 
 
 June 8, 1845. 
 
 8 " 
 
 July 24, 1862. 
 
 4 " 
 
 April 4, 1841. 
 
 1 month. 
 
 Jan'y 17, 1862. 
 
 3 yrs, 11 mos. 
 
 June 15, 1849. 
 
 4 '* 
 
 July 9, 1851. 
 
 1 " 4 mos. 
 
 March 8, 1874. 
 
 2 " 8 " 
 
 Oct. 8, 1869. 
 
 4 *' 
 
 June 1, 1868. 
 
 4 *' 
 
 April 15, 1865. 
 
 4 " Imo., lids 
 
 July 31, 1875. 
 
 3 " 10mos.,19ds 
 8 " 
 
 4 " 
 
 
m^y^ 
 
 Almond Cake, Mrs. M. E. Caldwell 85 
 
 Angel Cake, Mrs. C. V. Jaquith, 95 
 
 Ants, To get rid of, ^ ^^ 
 
 Apples, a-la-Turque, ^^^ 
 
 Apple Batter Pudding 1^^ 
 
 Apple Butter, Mrs. Geo. Levings, ^4 
 
 Apple Charlotte. Snow, 1^^ 
 
 Apple Custard Pie, ^^^ 
 
 Apple Dumplings, Baked, Boiled, 110 
 
 Apple Fritters, 1"^^ 
 
 Apple, (green) Pie, Meringue, • US 
 
 Apples, to keep, ^^^ 
 
 Apple Sauce, • • ^^ 
 
 Asparagus Omelette ^^ 
 
 Aunt Angle's Black or Fruit Cake, Mrs. William Harding, 92 
 
 Bachelor's Buttons, 100 
 
 Bake Day Pudding, 109 
 
 Baked Beans, ^^^ 
 
 Baked Ham, : 1^3 
 
 Baking Powder Biscuits, Mesdames Matthias and Brown, 79 
 
 Baked Trout^or Blue Fish, 12 
 
 Barley, Pearl 1^^ 
 
 Barley Water 139 
 
 Bath Powder, 1^9 
 
 Bath Tub, to brighten, 132 
 
 Batter Pudding, Steamed, 109 
 
 Beans and Oysters, 20 
 
 Bed Bugs, to destroy, 133, 149 
 
 Beef Broth, with tapioca, 137 
 
 Beef, Dry, and to Corn, and to Preserve, 38, 40 
 
156 ILLINOIS COOK BOOK 
 
 Beef, Roast 36 
 
 Beefsteak, a-la-Mock-Duck, 38 
 
 Beefsteak, Fried, Broiled, Mrs. Hamburger, 36, 37 
 
 Beefsteak, Fried, . - ' 143 
 
 Beefsteak, Hamburg, Mrs. Hamburger 36 
 
 Beets, Plain, Sweet Pickle 125, 144 
 
 Berry Short Cake, 97 
 
 Birds, Bread Sauce, for, 49, 55 
 
 Bits of Hominy, Meat etc., 23 
 
 Blackberry Cordial 71, 72 
 
 Black Cake, Mrs. M. P. Jaquith, 92 
 
 Black Cashmere, to clean, 152 
 
 Bombay Pudding,. 105 
 
 Boston Pound Cake, Mrs. S. Hamburger, 90 
 
 ^Jottled Cider, 148 
 
 Brandy Peaches, Mrs. Hamburger, 67 
 
 Bread, Mrs. Tanner, 74, 75, 140 
 
 Bread and Butter Pudding 105 
 
 Bread Omelette, 28 
 
 Breakf ist and Supper, 21 
 
 Breakfast Cakes, Rolls, 23, 81, 141 
 
 Breakfast Dish, and Stew, 22, 23 
 
 Brown Bread, Steamed, 77 
 
 Brushes, 6 
 
 Buckwheat Cakes 80, 141 
 
 Bunions, to cure, 136 
 
 Bunn Padding, 105 
 
 Bunns,. 78 
 
 Burns, Remedy for. ' 135 
 
 Cabbage, stuffed. Miss Kate Rudy 122 
 
 Cakes— To keep fresh 82, 134 
 
 Candy — Horehound, Molasses, ! Sugar, Black Crook, Co- 
 coanut, Cream, Lemon, Butter Scotch, Splendid,. 127, 128 
 
 Canned Cherries 69 
 
 Canned Corn, Mrs. Sheppard, Mrs. Levings, 124 
 
 Canning Large Fruits 68, 133 
 
 Caramel Cake, 88 
 
 Cauliflower 125 
 
 Celerv Flavoring, 56 
 
INDEX. 157 
 
 Celery, Stewed, Sauce, 54, 126 
 
 Celery Slaw 123 
 
 Cement, 130 
 
 Chamois Skin, to wash, 131 
 
 Champagne Cider— Sweet, 73 
 
 Charlotte Russe, Mrs. W. S. Harding, 1 1 1 
 
 Cheap Wine for Cooking, 73 
 
 Cheese Omelette, 29 
 
 Cheese Relish, 30 
 
 Cherry Bounce, 72 
 
 Chicken, a-la-mode, Mrs. C. W. Levings, 48 
 
 Chicken Jelly 137 
 
 Chicken Young— Fricassee, Steamed 48, 142 
 
 Chicken Salad, 52, 53 
 
 Chilblains, how to relieve, 136 
 
 Chili Sauce, 51, 60, 61 
 
 Chills and Fever, 133 
 
 Chocolate, 32, 128 
 
 Chocolate Custard, Caramels, 106, 128 
 
 Cholera Cure, 135 
 
 Chow Chow, 61, 63 
 
 Christmas Pudding, 106 
 
 Citron Melon Preserves, 67 
 
 Cocoa, 32 
 
 Cocoanut Rose Cake, Mrs. M. E. Caldwell, 85, 95 
 
 Cocoanut Pie, Mrs. G. S. Brecount, Drops, 119, 127 
 
 Coffee, 32 
 
 Coffee Cake, 82, 84 
 
 Cold Sauce, • 50 
 
 Cold Slaw, 122 
 
 Cologne, 149 
 
 Cookies, Mesdames Matthias, Levings, Harding,.. 97, 98, 163 
 
 Corn Bread,. 79, 81 
 
 Corn Fritters, 25 
 
 Corn Oysters, Mrs. J. C. Jones, 123 
 
 Corn Starch Blanc Mange, 146 
 
 Corn Starch Cake, Merangue Pudding, . 93, 108 
 
 Cottage Pudding, 104 
 
 Crab Apple, Siberian, preserves, 67 
 
158 ILLINOIS COOK BOOK. 
 
 Creamed Biscuits, 76 
 
 Cream Cake, Mrs. Connelly's, 88 
 
 Cream Cake, No. 2, Mrs. W. H 89 
 
 Creamed Crackers, 138 
 
 Cream Oysters on Half Shell, 16 
 
 Cream or Milk Toast, 21 
 
 Cream Pie, Nos. 1 and 2, 115 
 
 Cream Puffs, Mrs. Hamburger, 80 
 
 Cream Sponge Cake, Mrs. C. W. Levings, 83 
 
 Croquets, Mrs. Kate Rudy,. 27 
 
 Crumb Cakes, 80 
 
 Cucumber Catsup, Mrs. J. 11. Matthias, 60 
 
 Cucumber Pickles, 58, 144 
 
 Cucumber Salad, Fried, 25 
 
 Curing Hams, Caring Feet, Pork, Mutton & Tongue,. .45, 143 
 
 Currants, Canned, 148 
 
 Currant Cake, Mrs. S. S. Levings, 93 
 
 Currant or Cherry Sauce, Mrs. C. W. Levings, 57 
 
 Currant Wine, 72 
 
 Custard, Cake, Pudding, Pie, 90, 106, 1 17 
 
 Custard, Chocolate, 106 
 
 Cut Flowers, to keep, 135 
 
 Danish Pudding, Mrs. Kate Rudy, 103 
 
 Delicate Cake, Mrs. M. P. Jacquith, 91 
 
 Delmonico Sauce, 27 
 
 Diphtheria, Remedy for, 136 
 
 Dolly Varden Cake", Mrs. W. S. Harding, 89 
 
 Double-quick Pudding, Mrs. J. C. Jones, 103 
 
 Doughnuts, French, Mrs. C. V. Jaquith, Mrs. Brecount, • • 99 
 
 Drawers, to keep from swelling, 133 
 
 Drawn Butter Sauce, 55 
 
 Dressing for Fowls, Mrs. S. Hamburger, 47 
 
 Dried Yeast, Mrs. Joe Payne 74 
 
 Drinks 32 
 
 Drop Cakes, 100 
 
 Dry Bread, Biscuits, Cakes, 23 
 
 Dumplings, for soup, Mrs. S. Hamburger 10 
 
 Eggs. Omelette, Baked, Fried, for lunch. Scrambled, 
 ° Scalloped, To boil, 27, 30,134 
 
INDEX. 159 
 
 English mixed pickles 61 
 
 Eve's Padding, 107 
 
 Fancy Desserts, Ill 
 
 Farmer's Padding, 109 
 
 Feather Cake, Mrs. M. P. Jacquith, 92 
 
 Fig Cake, Mrs. J. H. Matthias, Mrs. M. P. Jaqaith 86 
 
 Fig Padding, Mrs. M. P. Jacqaith 103 
 
 Fillet-de-boeuf, Mrs. Hambarger, 36 
 
 Fish, Boiled, Fried, Broiled, Mrs. F. M. Patterson, .... 12, 13 
 
 Flannel Cakes, Rolls 78, 81 
 
 Flies, to destroy 132 
 
 Foam Saace, 52 
 
 Foreign Coin, 152 
 
 Fowls, 46 
 
 French Croquettes, 28 
 
 Fresh Peaches, 66 
 
 Fricadelles, Mrs. Hamburger, 26 
 
 Fricassee Chicken, Calf's Tongue, Young Chicken, 44, 48 
 
 Frozen Pudding, Plants, Feet, 107, 134, 136 
 
 Fruit Cake, Blanc Mange, Mrs. Hamburger, 84, 91, 138 
 
 Fruit, To Spice, 64, 67 
 
 Furniture Polish, 130 
 
 Ginger Cakes, Snaps, Mrs. S. S. Levings, Mrs. Matthias,98, 99 
 
 Glycerine for the Toilet, 149 
 
 Gooseberry Catsup, ." 57 
 
 Goose, To Roast a, Mrs. Hamburger 47 
 
 Gold Cake, Mrs. M. P. Jacquith, 88 
 
 Graham Bread, Gems, Mush,-. 22, 77, 80, 81 
 
 Grape Butter, Spiced, 68 
 
 Grape Wine, 72 
 
 Grated Ham Sandwiches, 29 
 
 Grease Spots, To Remove, 133 
 
 Green Corn Pudding 123 
 
 Green Tomatoes, Fried, 25 
 
 Hair, Care of. 135 
 
 Ham, Baked, Stuffed, Sandwiches, Omelette, 29, 30, 44 
 
 Ham, Boiled, Mrs. Brecount 45 
 
 Hands to whiten 148 
 
 Hash, Mrs. Brown, 24 
 
160 ILLINOIS COOK BOOK. 
 
 Hay Fever, To cure, 134 
 
 Hen's Nest 113 
 
 Hickory Nut Cake, Mrs. Brecount, 94 
 
 Hives, 148 
 
 Hop Yeast, Dry, Mrs. Dr. Smith, 74 
 
 Ice Cream, Mrs. Geo. Hunt, IH, 112 
 
 Ice Cream Cake, Mrs. Caldwell, 84 
 
 Iceland Moss Blanc Mange, 138 
 
 Iced Tea 33 
 
 Icing, Boiled, 86, 90, 147 
 
 Irisii Potato Pudding, 108 
 
 Iron Ware, 6 
 
 Jam — Blackberry, Raspberry or Strawberry, 70 
 
 Jellies — Apple, Cider, Crab Apple, Currant, Grape, 
 
 Quince, Wine 69, 70, 71 
 
 Jumbles, Mrs. Jacquith and others, 99, 100 
 
 Kentucky Biscuits, 81 
 
 Lady Fingers, 100 
 
 Lamb's Liver, 41 
 
 Lard, How to keep, 133 
 
 Lemon Butter, Lemon Drops, Lemon Extract, .. ..57, 68, 129 
 
 Lemon Gelatine, Mrs. Wm. Harding, 71 
 
 Lemon Sauce, Paste, 50, 96 
 
 Lemon Pie, Mesdames Payne, Jacquith, Matthias, Shep- 
 
 pard and Levings, 1 16, 117 
 
 Lemon Pudding, Meringue, Mrs. Hamburger, 102, 107 
 
 Loaf Cake, Mrs. M. P. Jacquith, 92 
 
 Luncheon Cake, 78 
 
 Lunch for Traveling, 45 
 
 Maccaroons, 101 
 
 Maccaroni, Baked, Boiled, 124, 125 
 
 Mangoes, 60 
 
 Marble, To clean, 132 
 
 Mayonnaise Sauce, 54, 56 
 
 Meats, 35 
 
 Meat Scallops 27 
 
 Meerschaum Pipe, To cleanse, 131 
 
 Mince Meat, 1 14 
 
 Minced Meat on Toast, 27 
 
INDEX. 161 
 
 Miscellaneous Knowledge, 130 
 
 Mirrors, Where not to hang, 132 
 
 Mock Duck, 143 
 
 Moth Patches, To remove,. 134 
 
 Mush,. 22 
 
 Mushrooms, Stewed, 124 
 
 Muskmelons, Preserved 65 
 
 Mustard, To mix, Mrs. C. W. Levings, 55 
 
 Noodles, How to make, 7 
 
 Oatmeal, Soup. 22, 8 
 
 Orange Cake, Mrs. Brecount, Pudding, 94, 107 
 
 Orange Gelatine, Pudding, Cream, 71, 107, 1 12 
 
 Ostrich Plumes, To cleanse 131 
 
 03^sters and Beans 20 
 
 Oysters, Broiled, Panned, Stewed, 10, 17 
 
 Oyster Omelette, Salad, Macaroni, 19, 125 
 
 Oysters on shell. Scalloped, Fried, On toast, .15, 17, 18, 19 
 
 Oyster Soup, Mrs. Magner, 9, 15 
 
 Pansies, 131 
 
 Pastiy for pies, Mrs. Wm. Harding, 114 
 
 Parker House Rolls, 76 
 
 Parsnep Fritters, 26 
 
 Pawn House 22 
 
 Peaches, Spiced, Preserved, Brandy, 65, 67, 68 
 
 Pearls, To keep^ brilliant 135 
 
 Pearl Barley, 139 
 
 Pears, Preserved, 66 
 
 Peppermint Drops, 127, 129 
 
 Pickles 50 
 
 Pickled Tongue, Mrs. Hamburger, 40 
 
 Pickled Onions, 144 
 
 Pie Crust, 142 
 
 Pies, 114 
 
 Pine Apple pie 1 18 
 
 Plain 'J'oast, Mrs. Brown, 21 
 
 Plum Cake, 93 
 
 Pone- De-Tat, ]\Irs. K. Rudy 121 
 
 Pop Corn Balls 129 
 
 Pop Overs, 81 
 
162 ILLINOIS COOK BOOK. 
 
 Potato Ralls,. 29 
 
 Potato Edging for Tongues,. 41 
 
 Potato P.incakos, Mrs. Il.inibnrger, 26 
 
 Potatoes, Baked, Whipped, Mashed, Scallopped, 120, 121 
 
 Potato Puddings, 108 
 
 Pot ato Salad, 50 
 
 Prairie Chickens, 142 
 
 Puddings, IC2 
 
 Pddding, A nice 10!) 
 
 Pudding Sauce, •''I 
 
 PiiffP.iste,. 114 
 
 Piift" Pudding 110 
 
 Pumpkin Pie, ^Irs. S. S. Levings, 117 
 
 Presidents, Table of. l':4 
 
 Quails 142 
 
 Quinces, Preserved whole, 06 
 
 Quince Coidial, 72 
 
 Raisins, About washing, 134 
 
 Raisin Pie, 118 
 
 Rancid Butter, To use 14.5 
 
 Refrigerator, To purify, 131 
 
 Renovating Mixture, 133 
 
 Ribbon Cake, 90 
 
 Roast Turkey, Goose, Mrs. Hamburger, 4f), 47 
 
 Rough Skin, 148 
 
 Rusk, 78 
 
 Salad Dressing, Mrs. M. Jacquith, 51, 52 
 
 Salt Rising Yeast, 74, 75 
 
 Sand Tarts 100 
 
 Sauce for Puddings, £0, 52 
 
 Sauce for Salads, ]\Irs. Rudy, 50 
 
 Sauces — Rhubarb, Celery, Horse Radish, 50, 51 
 
 Sausage, 44 
 
 Scotch Cookies, and Cakes 98, 99 
 
 Scotcii Stew, 21 
 
 Seal Brown Cake, 83 . 
 
 Sherbert, 147 
 
 Sick Room, 137 
 
INDEX. 163 
 
 Silver Cake, Mrs. M. P. Jacqnith, 88 
 
 Silver Polish, 131 
 
 Sleeplessness, To rel ie ve, 136 
 
 Sin.ill Cakes and Cookies, 97 
 
 Small Pox Cure 136 
 
 Smoked I lalibut, 13 
 
 Snow Cake 84, 88 
 
 Snow Pudding, Mrs. Jacquith, 103 
 
 Soap 133 
 
 Soda Biscuits, ''^ 
 
 Soda Cream 34 
 
 Soups— Barley, Chicken, Corn, Farina, French, Green Pea, 
 Noodle, Oatmeal, Tomato and Oyster, Mrs. Hambur- 
 ger, 7, 8, 1 1 
 
 Soups— Tomato, Oyster, Mrs. Magner, 9 
 
 Sponge Cake, 82, 83 
 
 Sponge for Winter use, 140 
 
 Sponge Roll 83 
 
 Stains, To remove, 132 
 
 Steamed Chicken, 142 
 
 Stone Ware, 6 
 
 Stove, To keep from rusting, 132 
 
 Succotash, 123 
 
 Sugar Drops, 100 
 
 Sugar, To brown for sauce, 134 
 
 Suet Pudding, Mrs. Jacquith, Mrs. Rudy, 103 
 
 Sweetbreads, Fried, Stewed, Boiled, 42, 43 
 
 Sweet Pickles, 64, 65 
 
 Sweet Potatoes, 121 
 
 Sweet Potato Pudding, 108 
 
 Taffy 129 
 
 Tapioca. Cream, Jelly, Pudding, 112, 138, 146 
 
 Tea, 33, 150 
 
 Tin Ware. 5 
 
 Toilet Water 149 
 
 Tomatoes. Stewed, Scalloped, Stuffed, Baked, 122, 123 
 
 Tomato Catsup, Mrs. Levings and others, 57, 59, 62 
 
 Tomato Omelette,. 23 
 
 Tomato Pickles 58, 59, 60, 61, 62, 65 
 
164 ILLINOIS COOK BOOK. 
 
 Tongne, Stewed, 41 
 
 Tom:ito Soy,.. 62 
 
 Tripe-a-l:i-cieole, Stewed, 48 
 
 Toin.ilo Pies, 119 
 
 Utensils for the kitchen. 5 
 
 Vanill.-i Extract, 66 
 
 Veal steak, cutlets, salad, 38, 55 
 
 Veal Omelette, Mrs, Brocoimt, 39 
 
 Veal Patties, Mrs. C, W, Levings, 39 
 
 Vegetables, 120 
 
 V<mison, Steak, Roast, Gravy, Pie, 43, 44 
 
 Velvet Cake, 93 
 
 Vienna Rolls, Mrs. Magner,. 70 
 
 Vinegar Pickles,. 145 
 
 Washing Fluid, and how to wash, 130, 132 
 
 Weights and Measures, Table of, 4 
 
 Whipped Cream, Miss Anna Caldwell, 112 
 
 White Cake, Mrs. Harding and others, 87 
 
 White Mountain Cake 84, 86 
 
 Whites of egss, to beat quickly, 134 
 
 Wino Jelly, Mrs. AVm. Harding,. 1] 
 
 Wine Sauce, 54 
 
 Wooden Ware ; 5 
 
 Zamtiftige Tarte, Mrs. Hamburger 91