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THE
HOaSEI(EEPEK:S GQIDE,
[A Vade Mecum,]
Containing a Very Choice Collection of
Resipes ^ ^mQUlQBl iFifspmatiisFi
, /? . FOR EVERY HOME,
y" Q^ ^ ' AVITH
/
(
bIP\^\ pi\GES fOI^ ]\JEW I^ECipES.
BY THK WIFK OF AN ITINERANT, MINISTEK. *^
-^.^^-js-^v^ ^^. I wov 28 1884
HARRISBURG, PA.:
PUBLISHING DEPARTMENT M. E. BOOK ROOMS,
THOMAS S. WILCOX.
1884
^i
COPYRIGHTED BY AMELIA D. POLSGROVE.
1884.
PREFACE.
A FEW prefatory remarks will be in place in ofEering this book
to the public. In its preparation the supreme end sought has
been that of usefulness ; hence, the greatest care has been taken
in the collection of the recipes. A very large proportion of them
have been taken from my own private " Cook Book," tested and
proven to be reliable, and which have been of invaluable service to
me through long years of housekeeping. All have been thor-
oughly tried by skilful housewives, who have cheerfully contrib-
uted the result of their experience toward the compilation of this
volume, and who are willing to hold themselves responsible for
their excellence. As the wife of an itinerant minister, occupying
so many fields of labor, and being brought into contact with many
of the best housekeepers, I have had more than an ordinary op-
portunity for collecting the best recipes in use. I do not claim
perfection for my book, but I do claim that what I offer is reliable,
and not a collection of recipes gathered at random from unknown
parties and sources, simply to make up a book.
In nearly every case the recipes have been inserted just as they
have been received from the various contril:)utors, without any
change in the phraseology. For the sake of convenience, the sub-
jects treated have been carefully arranged and classified. I do
not offer this book as a literary production, but as a reliable guide
to the young and inexperienced housekeeper ; and as such, it is
submitted to a generous public.
EKBBIPBR'S gaiBB.
CAKES.
General Directions for Making Cakes.
•HE materials for cake should be fresh and good, or the cake
will not be palatable. Granulated sugar is the best for
fine cake, but Avhite sugar should always be used. Have
everything ready and on the table before you begin. The eggs
should be fresh, and well beaten ; the cake is always better when
the whites and yolks are beaten separately. The whites should
be beaten in a large, shallow dish until you can cut through
the froth with a knife. The yolks should be beaten in an earthen-
ware Ijowl until they cease to froth. Always use a silver or
wooden sjooon. If the weather is cold, the flour and l>utter should
be moderately wai'med, but the butter should not be allowed to
melt. Baking powder is preferable to soda and cream of tartar, as
it makes the cake whiter and lighter. If you use soda, dissolve in
sweet milk or water, and strain, or it will settle in spots and give
the cake a bad appearance. The acid should be mixed in the flcur,
so that the eftervescence will take place in the cake, in order to
make it light. Stir the butter and sugar together until very light,
then add the yolks beaten to a froth, add the milk, then part of
the flour, next half of the beaten whites, then the balance of the flour
6 CAKES.
and whites. Use sweet milk with baking powder, and sour milk
Avith soda and cream of tartar. Prepare your fruit for cake as fol-
lows : the spices should be pulverized ; seed the raisins, cut fine,
and dredge with flour, to prevent them from sticking together and
so that they will mix well with the other ingredients. Zante cur-
rants require to be rinsed in several waters, rubbed in a cloth,
the stones picked out, and the currants dried perfectly before using
them. Citron should be cut into small bits, and almonds blanched,
by putting them into scalding hot water, and letting them remain
until the skin can be rubbed off, dry and pound them ; add a little
rose water or extract of lemon to prevent them from oiling.
When the fruit is prepared, roll your sugar free from lumps, and
break an egg into a cup, singly, to find out if it is good, before
mixing Avith the rest. If the eggs are frozen, lay them in cold
water a few minutes previous to taking them out of the shells, to
extract the frost. If the weather is warm, they will beat better if
laid in cold water a short time. Have your oven well heated be-
fore putting in your cake ; test the heat by throwing in a small
portion of flour, and if this blackens immediately, cool the oven a
little, but if it merely turns brown, then the heat is right. Watch
the cake, and if likely to get too brown before it is baked through
cover it with thick paper. To ascertain when it is done, run a
splint or knitting needle through the thickest part, and if none of
the cake adheres to the same it is done. The ]5ans for the cake
shoujd be well greased, and lined with thin, white paper, to pre-
vent liurning. If the cake is to be frosted, allow it to get luke-
warm ])efore putting it on. The proportion of rising-powder to
one quart of flour is three teaspoonfuls of leaking powder, or one
teaspoonful of soda and two teaspoonfuls of cream of tartar.
Pound CaJce — No. 1.
One pound of sugar, one pound of flour, three-fourths of a pound
of butter, whites of twelve eggs, and yolks of eight eggs. Beat
separate, work the butter to a cream, then add the sugar and yolks;
CAKES. 7
beat one hour, then add the whites of the eggs. Bake one hour in
a moderate oven.
Pound Cake — No. 2.
One pound of sugar, three-fourths of a pound of butter, whites
of eleven eggs, and the yolks of nine, and one pound of flour. Beat
the eggs separately, work the butter to a cream, then add sugar
and yolks. Beat one hour, stir in the whites and flour alternately.
One-quarter of a teaspoonful of soda dissolved in a tablespoonful of
whisky (or teaspoonful of vinegar), add before the whites, one tea-
spoonful of cream of tartar in the flour. Bake one hour in a mod-
erate oven.
Pound (Jake — No. 3.
Ten eggs, three-fourths of a pound of butter, one pound of
sugar, one pound of flour, three teaspoonfuls of baking-powder, not
too full. Beat the eggs separately and add the sugar to the yolks.
Beat until light, and then add creamed butter, the flour and eggs
alternately. Flavor with lemon and nutmeg to taste. Bake one
hour in a moderate oven.
Pound Cake — No. 4.
One pound of sugar, three-fourths of a ])0und of butter, one
pound of flour and ten eggs ; beat separately. Work the butter to
a cream and then add sugar and yolks. Beat one hour. Half a
teaspoonful of soda dissolved in one teaspoonful of alum water, add
to the cake. Lastly, the whites and the flour alternately. Bake
one hour in a moderate oven.
White Lilly Pound Cake.
One pound of sugar, three-fourths of a pound of butter, whites of
nineteen eggs and one pound of flour. Beat the butter to a cream,
then add sugar and the beaten whites of nine eggs. Beat one
hour, dissolve one-quarter of a teaspoonful of soda in a tablespoonful
of whisky and put into the cake. One teaspoonful of cream of tar-
tar into the flour. Add the whites of eleven eggs alternately with
the flour. Bake one hour in a moderate oven.
8 CAKES.
Sjionge Cahe — No. 1.
One tin of sugar, three-fourths of a tin of flour, ten eggs, a tea-
spoonful of extract of lemon or vanilla, and a teaspoonful of baking
powder. Beat the eggs and sugar one hour, then stir in the flour
slowly.
^^ipon(Je Cake — iSfo. 2.
Ten eggs, one pound of sugar, three-fourths of a pound of flour.
Leave out the yolks of two eggs. Beat the eggs and sugar one
hour, and then stir in the flour slowly.
iSponge Cake — No. 3.
Beat well the yolks of ten eggs with a pound of jiowdered white
sugar. Add the whites, beaten to a stiff froth. Beat the whole ten
or fifteen minutes, then stir in gradually half a pound of sifted
flour. Spice with nutmeg or the grated rind of a lemon. Bake
immediately.
/Sponge Ca/ie — No. 4-
Three cups of flour, two cups of sugar, five eggs, one-fourth of
a cup of water or juice of an orange, two teaspoonfuls of l^aking-
powder in the flour, sift the sugar and beat the eggs and sugar to-
gether, and when light add water or the juice of an orange.
jSpoiige Cake — No. 5.
Four large eggs, one coffee cup of sugar, one cup of flour, tar-
taric acid the size of a pea, or half a teaspoonful of cream of tartar,
one spoonful of extract of lemon. Beat the yolks and sugar light,
and add a little salt. Dissolve one-fourth of a teaspoonful of soda
in a spoonful of water, and put in with the yolks and the sugar.
Add the flolu- and beaten whites alternately, and then add tar-
taric acid. Bake immediately.
Cream Sjionge Cake.
One cup of sugar, one cup of flour, half a cup of cream, two
CAKES.
Jjerwick Sponge Cake.
Six eggs beaten three minutes, three cups of sugar, beat ten min-
utes. One teaspoonful of soda iu one cup of cold water. Two
teaspoonfuls of cream of tartar, rind and juice of one lemon, four
cups of flour. Put the cream of tartar into the flour.
Water Sjyonge Cake.
Pour a half pint of water over one pound of sugar, beat until
all the sugar is dissolved, break six eggs, pour water and sugar
over them, gradually stirring them. Beat half an hour, and add
three-quarters of a pound of flour, and bake immediately.
Z/emon Sporuje Cake.
One pound of powdered sugar, three-fourths of a pound of
ilour, ten eggs, the juice of one lemon and a little salt. Beat the
yolks until very light, then add the sugar, lemon juice and salt.
Add the whites, beaten stiff, alternately with the flour. Add half
of the flour first.
Fruit Cake—Xo. 1.
Twelve eggs, one pound of white sugar, one pound of butter,
two pounds of raisins, two pounds of currants, half a pound of cit-
ron. Beat eggs separately, stir the butter, sugar and yolks of the
eggs together until light, mix half a lemon and juice with half a
pint of cold water, sweeten, and add before the fruit, flour the fruit
well and add the flour and whites of eggs last alternately. Bake
two and one-half hours.
Fruit Cake—Xo. 2.
One pound of butter, one pound of sugar, one pound of flour,
twelve eggs, one pound of citron, one pound of almonds, blanched
and chopped fine, two nutmegs, two pounds of raisins, two pounds
of currants, one teaspoonful of cloves, two teaspoonfuls of cinna-
mon, half a pint of rose water, one pint of milk put in last.
Bake four or five hours in a slow oven.
CAKES.
Fruit (Jake— No. 3.
One pound of butter, one pound of flour, one pound of dark
brown sugar, two pounds of raisins, seeded, two pounds of cur-
rants, two pounds of citron, two and one-half teaspoonfuls of
cloves, two and one-half teaspoonfuls of cinnamon, two and one-
half teaspoonfuls of nutmeg, half a glass of milk. Mix it like
Pound Cake No. 3, and when light add cinnamon, cloves, nutmeg
and milk. Dredge the fruit in flour, mix flour and fruit altern-
ately, and put in the last gradually.
Fruit Cake—JSfo. 4.
One pound of sugar, two and a-half pints of flour, one pound of
raisins, one pound of currants, one pound of citron, three-quarters
of a pound of butter, half a gill of milk, three drops of almond oil,
and half a teaspoonf ul of soda. Bake in a slow oven three hours.
Fruit Cake — No. 5.
Two cups of brown sugar, one-half pint of New Orleans molas-
ses, one-half pint of buttermilk, one large cup of butter, four eggs,
one pound of raisins, one ])ound of currants, one tablespoonful of
cloves, one tablespoonful of cinnamon, one nutmeg, and one table-
spoonful of soda.
Cheap Fruit (Jake.
Two cups of sugar, one cup of butter, one cup of sweet milk,
yolks of six eggs, three cups of flour, two teaspoonfuls of baking
powder, two cups of raisins, two-thirds of a cup of citron, cut fine,
one teaspoonful each of cinnamon, cloves and nutmeg.
(Jheap Fruit Cake — A^o. 2.
One cup of sugar, two eggs, one-half cup of sweet milk, not
quite half a cup of butter, two cups of raisins, cinnamon, cloves
and nutmeg to taste, two teaspoonfuls of Royal Baking Powder,
and two and one-half cups of flour.
CAKES. 11
Dried Ap2)le Fruit Cake.
Two and one-half cups of dried apples, cut fine with scissors,
one cup of currants, one cup of butter, one of sugar, one of sweet
milk, two and one-half cups of molasses, two teaspoonfuls each of
cinnamon and cloves and one of nutmeg, three teaspoonfuls of
baking powder. Boil the apples two and one-half hours in the
molasses. Bake in a slow oven two and one-half hours.
Hickory Nut (Jake — No. 1.
Two and one-half cvips of sugar, two-thirds of a cup of butter,
half a cup of milk, five eggs, three and one-half cups of flour, one
tinful of hickory nuts, one tinful raisins, three teaspoonfuls of ba-
king powder.
Hickory Nut Cake — No. 2.
Two and one-half large cups of sugar, pulverized, one cup but-
ter, one cup sweet milk, three and a-half cups flour, whites of
eight eggs, one cup raisins, one of hickory nuts, three teaspoonfuls
baking powder. Bake in a dripping pan.
Hickory Nut Cake — No. 3.
Two cups of sugar, half a cup of butter, one cup of sweet milk,
four eggs, four cups of flour, one pint of hickory nuts, three tea-
spoonfuls of baking powder.
Hickory Nut Cake — No. 4.
Two cups of svigar, one cup of sweet milk, one cup of butter,
one pint of hickory nuts, one pint of raisins, Avhites of nine eggs,
four cups of flour, three teaspoonfuls of baking powder, half a nut-
meg.
Hickory Nut Cake — No. 5.
Two and a-half cups of sugar, one cup of butter, one cup of sweet
milk, three and a-half cups of flour, whites of eight eggs, one pint
of raisins, one pint of hickory nuts, three teaspoonfuls of baking
powder.
12 CAKES.
Hickory Nut Cake— No. 0.
One cup of milk, two cups of sugar, half a cup of butter, whites
of five eggs, three cups of flour, two teaspoonfuls of baking powder,
one tin cup of hickory nuts. Bake in one layer in a long, square
pan.
Almond Cake — No. 1.
Two cups of sugar, two-thirds of a cup of butter, one cup of
sweet milk, whites of eight eggs, one pint of almonds, bleached
and chopped fine, with a tablespoonful of rose water, three and a
half cups of flour, three teaspoonfuls of baking powder.
Almond Cake — No. 2.
Two cups of sugar, two-thirds of a cup of butter, one cup of
milk, three eggs, three cups of flour, one cup of almonds, blanched
and chopped fine, in one teaspoonful of rose water, two teaspoon-
fuls of baking powder.
Walnut Cake.
Half a cup of butter, one and a half cups of sugar, two cups of
flour, three-quarters of a cup of sweet milk, whites of four eggs,
one cup of nuts, chopped coarsely, two small teaspoonfuls of
baking powder.
iJate Cake.
Half a cup of milk, three-quarters of a cup of butter, one and a
half cups of sugar, three-quarters of a cup of fresh dates, three
eggs, half a nutmeg, one teaspoonful of baking powder.
Cocoanut Cake — No. 1.
One large cocoanut grated, half a pound of butter, one pound
of sugar, three-quarters of a pound of flour, six eggs, half a cup of
milk, three teaspoonfuls of baking powder. Add the cocoanut
when ready for the oven.
Cocoanut Cake — No. 2.
One cup of butter, two cups of sugar, four cups of sifted flour.
CAKES. 13
one cvip of sweet milk, whites of ten eggs, well beaten, half a large
cocoanut grated, essence to taste, three teaspoonfuls of baking
powder.
(Jocoannt Loaf Cake.
One cup of butter, three cups of sugar, four cups of Hour, five
eggs, a tablespoonful of rose water, one cup of milk, two teaspoon-
fuls of baking powder in the flour. Work the butter to a cream,
add the sugar and the eggs, ]:)eaten separately, then the milk and
half a pound of cocoanut. Beat the whites of two eggs with half
a pound of sugar and half a pound of currants, and set in the oven
to bake the icjng.
Lemon (Jake — iVo. 1.
Three cups of loaf sugar, one cup of butter. Work the sugar
and butter to a cream, then stir in the yolks of five eggs, well
beaten, add one cup of milk, then the whites, beaten stiff. Mix
one tablespoonful of baking powder in four cups of flour ; sift in
the cake as lightly as possible. Lastly, add the juice and rind of
one lemon, grated.
JjemoH Cake — Xo. 2.
Four eggs, one cup of butter, four cups of flour, half a pint of
sour cream, one lemon rind and juice, one teaspoonful of soda, two
teaspoonfuls of cream of tartar ; mix the cream of tartar in the
flour ; dissolve the soda in a little water. Bake forty-five min-
utes.
Orancje (Jake.
Two oranges, two cups of sugar, two cups of flour, half a cup of
cold water, yolks of five eggs, whites of four eggs, a pinch of salt,
two teaspoonfuls of baking powder.
L^adi/ (Jake — Ko. 1.
One and one-quarter pounds of sugar, one pound of butter, one
pound of flour, whites of sixteen eggs, one and one-half ounces of
bitter almonds. Work butter and sugar to a cream, then add the
eggs. Bake one hour.
14 CAKES.
Lady Cake — No. 2.
Two cups of sugar, one cup of sweet milk, half a cup of butter,
whites of five eggs, three cups of flour, two teaspoonfuls of baking
powder in the flour.
Number Cake.
Two cups of sugar, half a cup of butter, four eggs, three cups
of flour, one cup of sweet milk, two teaspoonfuls of baking pow-
der. Leave out the whites of two eggs for icing.
Corn Starch CaJce — No. 1.
Two cups of sugar, one cup of butter, one cup of sweet milk,
one cup of flour, one cup of corn starch, whites of eight eggs, two
teaspoonfuls of the extract of lemon, and two teaspoonfuls of
baking powder.
Corn Starch Cake — No. 2.
One cup of butter, two cups of white sugar, one cup of sweet
milk, two cups of flour, one cup of corn starch, the whites of six
eggs, beaten to a stifle froth, and put in the last thing, two tea-
spoonfuls of baking powder put in the flour.
Snoio Cake — No. 1.
Three and one-fourth cups of butter, two cups of sugar, one cup
of milk, one cup of corn starch, two cups of flour, whites of seven
eggs, one and one-half teaspoonfuls of baking powder. Mix flour,
corn starch and baking powder together, add the sugar and butter
alternately with the milk, and lastly the whites of seven eggs.
Flavor to taste.
Snow Cake — No. 2.
The whites of ten eggs, one and one-half cups of white sugar,
one cup of flour, one teaspoonful of cream of tartar. Beat the
whites to a stiff froth, sift the sugar into them, and mix the cream
of tartar in the flour.
CAKES. 15
Angel Food — JSfo. 1.
The whites of eleven eggs beaten to a stiff froth, then add one
and a half cups granulated sugar and one teaspoonful of vanilla,
beat well and lightly one cup of flour, after sifting, and to this add
one teaspoonful of cream of tartar, sifting flour and cream of tartar:
repeat the sifting four times; add last, beat well and lightly. Bake
in ungreased pan one hour and ten minutes, turning out on a block
to cool.
Angel Food — JSTo. 2.
The whites of eleven eggs, one and a half tumblers of pulverized
sugar sifted four times, one tumbler of flour sifted three times,
one teaspoonful of cream of tartar in the flour. Add one table-
spoonful of the sugar at a time. Bake in a moderately heated oven
one hour and ten minutes.
Angel Food— No. 3.
Whites of eleven eggs, one cup of flour, after sifting, one tea-
spoonful of cream of tartar ; sift flour and cream of tartar four times;
beat eggs to a stiff froth. Add one and a half cups of granvdated
sugar, one teaspoonful of vanilla, add flour, beat lightly but thor-
oughly. Bake in an ungreased pan slowly for forty minutes. The
pan should have a strip projecting above each corner in order that
when turned over the air may circulate under it. An ordinary pan
will do if set upon the edges of two other pans to cool. It is nec-
essary that the oven be a slow one; if too hot leave the door open;
the cake will rise gradually.
Bride Cake — No. 1.
Whites of ten eggs, four cups of sugar, two cups of sweet cream,
six cups of flour, one cup of butter, three teaspoonfuls of baking
powder.
Bride Cake— No. 2.
One pound of sugar, three-fourths of a pound of butter, one
pound of flour, and whites of fifteen eggs. Flavor to taste.
16 CAKES.
(h(2) Cak-e.
One tinful of sugar, one-half tinful of Ijutter, one cup of sweet
cream, five eggs, four cups of flour. Beat the eggs separately.
Three teaspoonfuls of baking powder.
White Cup (Jake.
One cup of sour cream, one cup of butter, three cups of flour,
two cups of sugar. Stir the butter and sugar until very light, by
degrees add the cream alternately with the flour, add the whites of
five eggs, beaten stiff', alternately with the remainder of the flour;
lastly, stir in one teaspoonful of soda dissolved in a little water.
Pearl Cake.
One cup of corn starch, one cup of butter, two cups of sugar,
two cups of sifted flour, one cup of sweet milk, one teaspoonful of
baking powder, in the flour, whites of four eggs and essence to
taste.
Cnonh Cake.
Two cups of flour, one cup of sugar, half a cup of butter. Mix
the flour, butter and sugar together, with the hands, into the
crumbs. Take out half a cup of crvnnbs for the top of the cake,
and in the remainder put one teasj^oonf'ul of baking powder, one
^s^^.1 and half a cuj) of milk. Bake in a flat j^an, with the crumbs
on the top.
iStraw Cake.
Three cups of sugar, one of butter, four of flour, one of sweet
milk, five eggs, one teaspoonful of soda dissolved in the milk, two
teaspoonfuls of cream of tartar, mix in the flour, work butter to a
cream, then add the sugar, with the yolks of the eggs. Work
well, then add the milk and flour alternately, and lastly the whites
of the effffs.
One Egg (Jake.
Butter the size of an egg mixed with a cup of white sugar, one
CAKES. 17
cup of milk, one egg, two teaspoonfuls of baking powder in the
flour.
Cottage Ca'ke.
One cHip of sugar, half a cup of butter, one cup of buttermilk,
three cups of flour, one teaspoonful of soda, one teaspoonful of
cream of tartar, and two eggs.
Tea Cake.
One cup of sugar, half a cup of l^utter, one Qg^., two-thirds of a
cup of buttermilk, an even spoonful of soda. Flavor with cin-
namon.
Holiday Cake.
Two cups of flour, two cups of sugar, one cup of corn starch,
one cup of butter, one cup of milk, two teaspoonfuls of baking
powder, whites of six eggs; flavor to suit the taste. Mix the
baking powder in the flour and corn starch; cream the butter with
your hands, then add sugar, milk and flour alternately, lastly the
eggs.
S'pice CaJce — ]Sfo. 1.
Two cups of sugar, three cups of flour, one cup of milK, one
pound of chopped raisins, one small cup of butter, three teaspoon-
fuls of baking powder, two teaspoonfuls of cinnamon, and a little
nutmeg.
S^rice Cake — No. 2.
Two cups of brown sugar, one cup of butter, four cups of flour,
one cup of sour milk, five eggs, one teaspoonful of soda, two of
cream of tartar, one pound of raisins, half a pound of citron, half
a pound of currants, two tablespoonfuls of cloves, two of cinna-
mon, and two nutmegs. Improves with age.
Ginger tSpice Cake.
Half pound of butter, half pound of sugar, six eggs beaten sep-
arately, one pint' of molasses, one pint of sour milk, in which put
one tablespoonful of soda, three pints of sifted flour, one table-
18 CAKES.
spoonful of ginger, one of cinnamon, one nutmeg grated, one tea-
spoonful of cloves, one pound of raisins, two of currants, and half
a pound of citron. Put the whites of the eggs in last.
( J heap (Jake.
One cup of sugar, one cup of sour cream, one egg, half a tea-
spoonful of soda, the same of salt; flavor with nutmeg.
Pork Cake.
Three-fourths of a pound of pork, cut in small pieces, two cups
of sugar, one cup of molasses, one pound of raisins, one pound of
currants, half pint of citron, one spoonful of cloves, one of cinna-
mon, one of soda, two of cream of tartar, one pint of boiling water,
and five and a half cups of flour.
Svjyerior Cake.
One and one-half cups of sugar, two-thirds of a cup of butter,
two-thirds of a cup of milk, whites of four eggs, and two teaspoon-
fuls of baking powder.
Fkuit Part. — One and one-half cups of sugar, half a cup of
butter, three-fourths of a cup of milk, two and a half cups of flour,
one cup of raisins, one-quarter of a pound of citron, one teaspoon-
ful of cloves, yolks of four eggs, and two teaspoonf uls of baking
powder.
.Railroad Cake — N'o. 1.
Three eggs, two cups of sugar, half a cup of butter, one cup of
milk, three cups of flour, three teaspoonfuls of baking powder.
Railroad Cake — JSFo. 2.
Two cups of sugar, one cup of butter, yolks of five eggs, whites
of two, one cup of milk, three and one-half cups of flour, and two
teaspoonfuls of baking powderi
Huckelberry Cake.
One cup of butter, two cups of sugar, five eggs, one cup of sweet
milk, one quart of ripe, fresh huokelberries dredged with flour, three
CAKES. 19
cups of flour. Cream the butter and sugar, add the beaten yolks,
then the milk, the flour, the whites whipped stiff, and lastly the
huckelberries, with a spoon so as not to bruise them. Bake in a
loaf, or on a card, in a moderate but steady oven until a straw
comes out clean from the thickest part.
Watermelon Cake.
White Pakt. — Two cups of pulverized sugar, two-thirds of a
cup of butter, one cu]) of sweet milk, whites of six eggs, three
cups of flour sifted with one tablespoonful of baking powder.
Flavor to taste.
Pink Part. — Made the same as the white, except use pink
sugar, which can be bought at the confectioner's, and one-half
pound of raisins. Put the pink part in the centre of the pan and
the white on the outside. Drop in raisins here and there in the
centre for seeds.
Cofee Cak-e—JSTo. 1.
One cup of sugar, one cup of butter, one cup of molasses, three
•eggs, one cup of cold coffee. Just made as for table use, only clear,
four cups of flour, one and one-half teaspoonfuls of ground cloves,
two teaspoonfuls of nutmeg, wine glass of lemon juice, one pound
of raisins soaked in coffee, one pound of currants, one pound of
spiced citron, two teaspoonfuls of baking powder.
Cojfee Cake—Xo. 2.
Two cups of sugar, one of butter, one of coffee, one tablespoon-
ful of cinnamon, one of cloves, one of soda, one nutmeg, one pound
of raisins, three and a half cups of flour. Let it remain in the pan
till cool.
Tea CaJce.
Six eggs, one pound of sugar, one cup of butter, one cup of
milk, four cups of flour, two teaspoonfuls of baking powder.
Marble CaJce — N'o. 1.
Two cups of white sugar, one cup of butter, one cup of sweet
20 CAKES.
milk, whites of eight eggs, four cups of sifted flour, two teaspoon-
fuls of baking powder mixed in the flour. Cream the butter and
sugar, then add the milk, the flour, and lastly the whites of the
eggs.
Marble (Jake — No. 2.
One cup of molasses, half a cup of Ijutter, yolks of two eggs, half
a cup of milk, two cups of flour, two teaspoonfuls of baking
powder.
White Part. — One cup of sugar, half a cup of butter, whites
of two eggs, two teaspoonfuls of baking powder well mixed in two
cups of flour. Spice to taste.
Marble Black — No. 1.
One cup of brown sugar, one-third of a cup of butter, half a cup
of molasses, the yolks of four eggs, one-fourth of a cup of milk, one
tablesj^onful of cinnamon, one teaspoonful of allspice, one of
cloves, half a nvitmeg, one tablespoonful of pepper two cups of
flour, two teaspoonfuls of baking powder, mixed well in the flour.
Mix and bake together.
Marble Black — No. 2.
One cup of butter, two cups of sugar, one cup of milk, whites of
eight eggs, two and one-half cups of flour, half a cup of corn
starch, one teaspoonful of baking powder to a cup of flour. Cream
the butter and sugar, then add the milk; gradually add the whites
beaten to a stiff froth alternately with the flour, then divide the
mixture, (have a little less than half
of
butter, whites of ten eggs, half a cup of sweet milk, two and a half
cups of flour, half a cup of corn starch, three teaspoonfuls of Royal
baking powder. Cream the butter and sugar together; sift the
flour and corn starch.
CAKES. 21
LAYER CAKES.
Centennial (Jake.
First make a black cake after the following recipe : One cup
of butter, two cups of brown sugar, one cup of molasses, one of
strong coffee, four eggs, four and a half cups of sifted flour, two
teaspoonfuls of soda, two of cinnamon, two of cloves, one of mace,
one pound of raisins, one pound of currants, three-eighths of a
pound of citron. More fruit makes the cake handsomer, bvit the
above quantity is sufficient. Bake in jelly-cake pans an inch in
thickness.
White Part. — One cup of butter, four cups of powdered white
svigar, the whites of eight eggs, two cups of sweet milk, two cups
of corn starch mixed with flour, six teaspoonfuls of baking powder.
Flavor slightly with bitter almond. Have the cakes the same
thickness. Lay a white layer on each dark one.
Filling. — The white of one egg beaten stiff, the grated rind of
two lemons and juice of three or four. Powdered sugar to make
thick frosting.
Velvet Cake.
One pound of sugar, half a ])Ound of butter, one teacupful of
cold water, one teaspoonful of cream of tartar, half a teaspoonful
soda, four eggs. Beat the sugar and butter to a cream, dissolve
the soda in the water, and sift the cream of tartar into one pound
of flour, mixing thoroughly; add to the butter and sugar the flour
and water. Beat the yolks of the eggs light, then the whites to a
stiff" froth, beat together for a minute, and stir into the cake, then
beat three minutes. Bake in two pans.
Yanity Cake.
One and one-half cups of sugar, half a cup of butter, five eggs,
half a cup of sweet milk, two cups of flour. Leave the whites of
two eggs out for icing. Three teaspoonfuls of baking powder.
Take out one-third of the batter, and add one teaspoonful of cinna-
22 CAKES.
mon, half a teaspoonful of cloves, one cup of chopped raisins, a
•little nutmeg and citron. Bake in three pans.
Gold and Silver Cake — iVo. 1.
Silver Portion. — Whites of six eggs, two cups of sugar, one
cup of butter, one cup of sweet milk, one lemon, one cup of corn
starch, two cups of flour, and two teaspoonfuls of baking powder.
Gold Portiox. — Take the yolks of the eggs and the same prep-
aration of the other ingredients as above described. Beat the sugar
and butter to a cream, add the corn starch, beat smoothly, add the
eggs, milk and flour, beat for fifteen minutes, flavor, and put in the
pans.
Gold and Silver Cake — iVb. 2.
Silver Portion. — Whites of five eggs, two cups of sugar, one
cup of sweet milk, three tablespoonfuls of butter, three cups of
flour, and two teaspoonfuls of baking powder.
Gold Portion. — One cup of sugar, half a cup of butter, half
a cup of sweet milk, and yolks of six eggs.
Gold and Silver Cake — No. 3.
Silver Portion. — Four cups of sugar, one cup of butter, whites
of sixteen eggs, one cup of sweet milk, five cups of sifted flour,
and two teaspoonfuls of baking powder.
Gold Portion. — Three cups of sugar, one cup of butter, yolks
of ten eggs, one cup of sweet milk, four cups of fiour, and two
teaspoonfuls of baking powder.
Gold and Silver Cake — iVo. 4.
Silver Portion. — Two cups of pulverized sugar, half a cup of
butter, three-quarters of a cup of sweet milk, whites of eight eggs,
two teaspoonfuls of baking powder. Cream the butter and sugar,
add the eggs well beaten, the flour and milk. Stir the whole for a
few minutes.
Gold Portion. — One cup of sugar, three-quarters of a cup of
butter, the yolks of eight eggs, half a cup of sweet milk, two tea-
spoonfuls of baking powder. Mix the same as silver cake.
CAKES. 23
Tri- Co lo red (Jake .
The whites of five eggs, one cup of white sugar, half a cup of
sweet milk, half a cup of butter; make as thick with flour as for
muffins, two teaspoonfuls ot baking powder. For the brown part
take the same of brown sugar, with the yolks of five eggs, and the
same proportion of the other ingredients as the above. For the
pink part take the whites of two and a half eggs, one-fourth of a
cup of butter, one-quarter of a cup of milk, half a cup of pink
sugar, one teaspoonful of baking powder. Bake in jelly cake
pans.
/Snoic Flake (Jake — iVo. 1.
One cup of butter, three cups of white sugar, whites of ten eggs,
half a cup of sweet milk, three and a half cups of flour, one heap-
ing teaspoonful of baking powder in the flour. Stir the flour in
(juickly. Bake in three tins.
Icing for Snow Flake Cake. — Take the whites of three
eggs, one pound of powdered sugar. Spread the icing; sprinkle
cocoanut between each layer and over the top and sides.
Snoio Flake Cake — No. 2.
Three cups of sugar, three-quarters of a cup of butter, whites
of six eggs, one cup of cornstarch dissolved in one cup of sweet
milk, two and one-half cups of flour sifted with two large tea-
spoonfuls of baking powder. Beat the sugar and butter to a
cream, add the cornstarch dissolved in the milk, then the flour, and
lastly the whites of the eggs well beaten. Bake in jelly cake pans.
Spreading for the Cake. — Take a little constarch and pre-
pare it just as you would for custard, have it very sweet, flavor
highly with vanilla, and spread thinly every layer with this prepa-
ration.
Dolhj in the Blanket.
Three eggs, one-quarter of a pound of flour, one quart of sweet
milk, a little salt in the milk. Mix the milk, flour and yolks of
eggs together. Put the whites in last. Bake in one pan, eat
warm with suo-ar and cream.
24 CAKES.
Cup Calce.
One cup of sugar, three eggs, three tablespoonfuls of very cold
water, one cup of flour, one teaspoonful of Royal Baking Powder
sifted into the flour. Beat the eggs and sugar together, then add
the water, sift the flour into the mixture; beat a little and bake in
a long pan in a moderate oven.
Ice Cream Cal:e — iVo. 1.
Two large cups of sugar, one small teacup of butter, one small
cup of cornstarch, one large cuj) of sweet milk, one large cup of
flour, two heaping teaspoonfuls of baking powder, whites of
eight eggs beaten stiff and put in last; use powdered sugar, and
mix the baking powder well with the flour.
IciJfG FOR Cake. — Four cups of pulverized sugar, half a cup of
boiling water, put on the stove and boil until candied, then pour into
the well-beaten whites of four eggs, beat hard until cool, then add
one teaspoonful of citric acid, one of vanilla; dissolve a small lump
of the acid in a tablespoonful of water, take from that a teaspoon-
ful; spread thick between layers.
Ice Cream Cake — No. 2.
Two cups of sugar, one cup of butter, one cup of sweet milk,
one cup of cornstarch, two cups of flovir after it is sifted, whites of
eight eggs, two large teaspoonfuls of baking powder; use powdered
sugar, beat the sugar and butter to a cream, mix the baking pow-
Snoia Cake.
Whites of ten eggs, one and a half cups of fine white sugar,
one cup of flour, sift the sugar in the flour and cream of tartar.
Bake in jelly tins.
Icing for Cake. — One-fourth cup of extract of gelatine, half a
a cup of warm water, two pounds of pulverized sugar. Dissolve
the gelatine in the water, add to the sugar. Beat until very light,
add two teaspoonfuls of vanilla.
Lady Fingers — iVo. 1.
To make them very nice for tea, rub half a pound of butter in-
to a pound of flour, to this add half a pound of sugar, the juice
and grated rind of one large lemon, and lastly, three eggs, the
whites and yolks beaten separately, and the whites stirred in after
all the other ingredients are well mixed together. This dough, if
properly made, will be stiff enough to make rolls about the size of
a lady's finger; it will spread when in the oven, so that it will be
of the right size and shape. If you wish them to be especially
inviting, dip them, into icing after they are baked. Take pains to
see that the icing is so hard that it will not run, set the cakes on
a platter in a cool room until the icing is firm. Best while fresh.
Lady Fingers — iVo. 2.
Four eggs beaten separately, three ounces of sugar, three ounces
of flour, flavor with rosewater. Drop with a funnel on buttered
paper, the length of a finger; bake moderately, and when done,
stick the bottoms of two together. A wet cloth laid on the bot-
tom of a cake dish will loosen a cake when it sticks.
Icing for Cakes.
Whites of two eggs, fifteen tablespoonfuls pulverized sugar,
pour one-fourth of a quart of water over the sugar, and boil un-
til clear and candied, but not brittle; joour the boiling sugar slowly
CAKES. 33
over the whites until cream, add half a teaspoonful of flour to one
of vanilla.
Icing.
The whites of four eggs, three-fourths of a pound of fine sifted
sugar, put the sugar into a bright kettle, pour over it three-fourths
of a wineglass of water; when it boils up clear take off the fire
stirring it constantly very hard until it is cool enough, not to cur-
dle the eggs, add the whites of eggs, and ice the cake.
Icing.
One-fourth cup of Cox's Gelatine, lialf a cup of warm water,,
two pounds of pulverized sugar, beat until very light, add two
tablesjooonfuls of vanilla. Ice the cake.
Lemon Icing.
One pound of white sugar, half a tumbler of water, the juice of
a small lemon or half a teaspoonful of cream of tartar; let it boil
until it becomes a thick syrup, then pour it into an earthen bowl
to cool, when cold enough, add the whites of three eggs, beat un-
til white and smooth.
Snoio Flalce Icing.
Two cups of sugar, water enough to dissolve the sugar, boil
without stirring for five minutes, try in cold water, when it has
reached the firmness of jelly beat the whites of two eggs to a stiff
froth and add to the sugar, stirring briskly until it is almost cold.
Snoto FUikd Icing.
Whites of three eggs beaten to a stiff froth, one large cup of
granulated sugar moistened with four tablespoonfuls of hot water,
boil sugar briskly for five minutes or until it jingles on the bottom
of the cup when dropped into cold water, then pour the boiling
syrup upon the beaten eggs in a small stream, beating hard with
the right hand; if preferred, add half a pound of English walnuts
or hickory nuts, chopped fine.
3
34 CAKES.
Chocolate Icing.
Three-fourths of a cup of chocolate, two cups of sugar, three
tablespooiifuls of cream. Boil until thick enough to spread, stir-
ring it constantly.
Cocoaniit Filling.
The whites of two eggs beaten stiff, half a pound of sugar, half
a pound of grated eocoanut.
Coloring for Icings.
A little lemon juice whitens icing, strawberry juice or cranberry
syrup gives a pretty pink shade. It may be colored yellow by
using the yolk of an egg, or by putting the grated peel of a lemon
or orange into a thin muslin l^ag and squeezing it hard into the eg^g^
and sugar.
Filling for Orange Cake — JSFo. 1.
Take the rind and juice of two oranges, or one lemon, one cup
of sugar, one Qgg\ beat all together, put into a pan with a lump of
butter, boil until stiff enough to cool; spread the layers.
Filling for Orange Cake — No. 2.
One cup of milk, two eggs well beaten, two tablespoonfuls of
■ cornstarch, two oranges, rind of one, two tablespoonfuls of sugar.
Put the milk on to boil, mix the cornstarch, smooth with a little
milk, add the beaten eggs, the juice of oranges and grated rind of
one, beat a little and pour in the boiling milk, stir until thick
enough to spread.
J^attilla Cream Filling.
One pint of milk, two eggs, one cup of sugar, two tablespoon-
'iuls of cornstarch, boil all together and then add half a cup of
butter, and two tablespoonfuls of vanilla.
Ch e ap Fi'osting.
The white of one Qgg, break it into a bowl and add three table-
spoonfuls of sugar, beat until very light, then flavor and stir in a
CAKES. 35
little cornstarch and sugar to make it firm enough. Spread
quickly and finish as you go.
Small Cakes — Cookies^ Jumbles and Tarts.
Six eggs, two cups of sugar, one and a half cups of jjutter, half
.cup of milk, two teaspoonfulsof baking of powder. Hour enough to
roll.
( \iravxiy Cookies.
Three cups of sugar, one cuj) of butter, four eggs, half cup of cold
water, two teaspoonfuls of baking powder, roll out thin, sprinkle
with white sugar, two tablespoonfuls of caraway seed. Delicious.
C ovia nder Cookies.
Six eggs beaten light, two cups of sugar, one and a half pounds
of butter, beat the butter and sugar until light, half a cup of
milk, two teaspoonfuls of baking powder, flour enough to roll, two
tablespoonfuls of coriander seed.
Cookies.
Five eggs, beaten light, one and a half ])0unds of butter, two
cups of white sugar, fovir tablespoonfuls of cream, two teaspoon-
fuls of baking powder. When rolled out sprinkle with sugar, and
roll again. Cut into small cakes.
Clnnam on ( k)okies.
Two cups of sugar, one cup of sour cream, one egg, half a tea-
spoonful of soda, a little salt; flavor with cinnamon.
Lemon (Jookies.
Six eggs, whites and yelks beaten separately, one cup of butter,
three cups sugar, flour to make batter, just stiff" enough to be
moulded with well floured hands, one grated lemon. Make into
round cakes and bake in a quick oven.
Chujer Cookies.
One cup of sugar, two cups of molasses, one cup of butter, one cup
36 CAKES.
of sweet milk, one tablespoonful of cinnamon, one tablespoonful of
ginger, three teaspoonfuls of baking powder, flour enough to roll
thin.
Cookies.
Two cups of sugar, half a cup of butter, one egg, two- thirds of
a cup of buttermilk, a level teaspoonful of soda, a little salt and
nutmeg.
Cookies.
Two cups of sugar, one cup of sour cream, one e^^g., half a tea-
spoonful of soda, a little salt. Flavor with nutmeg or cinnamon.
Almond Cookies.
One and a half cups of butter, three cups of sugar, three-fourths
of a pound of blanched almonds, chopped, with a teaspoonful of
rose water over them, six eggs, three-fourths of a cup of milk, three
teaspoonfuls of baking powder. Flavor with lemon.
Cream Cookies.
Three eggs, three cups of sugar, one and a half cups of butter,
one cup of sour cream, one teaspoonful of soda, flour enovigh to
make a dough as soft as it can be rolled.
Eggless Cookies.
Two cups of sugar, one cup of butter and lard mixed, one cup of
milk, two heaping teasj^oonfuls of baking powder, flour enough to
stiffen them. Ice or wet them Avith the white of an egg and
sprinkle broken almonds over them.
Jmnhles.
One pound of sugar, three-fourths of a pound of butter, three
eo-gs, flour enough to make a very soft dough; roll very thin before
cutting. Bake in a cool oven.
Cocoanut Jumbles.
Grate one cocoanut, half a pound of butter, half a pound of
suo-ar; beat the sugar and butter to a cream, thin with three well
CAKES. 37
beaten eggs; stir in the nut gradually, making a stiff batter. Add
a little rose water to vanilla.
Jackson Jumbles.
Three cups of sugar, one cup of butter, one cup of sweet cream,
two eggs, five cups of flour, two teaspoonfuls of baking powder.
Clay Jumbles.
Three cups of sugar, two cups of butter, five cups of flour, two
eggs, two teaspoonfuls of baking powder. Flavor with rose water;
roll in loaf sugar.
Almond Jumbles.
Half a pound of sugar, half a pound of butter, four eggs, one
cup of cream, or milk, three-fourths of a pound of almonds,
blanched and chojDped fine, but not pounded, one pound of flour,
two teaspoonfuls of baking powder, two tablespoonfuls of rose
water. Cream the butter and sugar, stir in the beaten yolks, add
the cream, stir in the flour gradually, add the almonds and rose
water, lastly the beaten whites very lightly and quickly. Drop in
rings or round cakes upon buttered paper and bake immediately.
Lemon Jumbles.
Two cups of sugar, one large cup of butter, half a cup of sour
cream, two small lemons, juice of two and grated rind of one, one
level teaspoonful of soda dissolved in a little water, flour enough
to make a soft dough, as soft as it can be rolled. Cut with a cake
cutter when baked, ice with boiled icing.
Jumbles.
One pound of sugar, one pound of butter, one pound of sifted
flour, four eggs, ten drops of essence of lemon, one teaspoonful of
cinnamon, one nutmeg, and half a glass of rose water.
Sand Tarts— No. 1.
Two cups of white sugar, one cup of butter, whites of three eggs,
make stiff with flour and roll very thin, then dust with sugar and
38 CAKES.
roll over once; wet with the white of an egg and sprinkle with cin-
namon.
,Scmd Tarts— No. 2.
One pound of white sugar, one pound of flour, ten ounces of
butter, two eggs; roil out thin, then rub them with the white of
an Qgg., and sprinkle cinnamon over white sugar, broken almonds.
Sand 2\irts — No. 3.
One pound of brown sugar, ten ounces of butter, yolks of three
eggs, one pound of flour; roll in a thin sheet. Beat the whites,
spread over the top, and sprinkle sugar and cinnamon over them.
Cut out and bake.
Sand Tarts— No. 4.
One pound of butter, one pound of sugar, three eggs, flour
enough to make a soft dough, the white of one egg washed over
the top; add a little cinnamon with jiowdered sugar on top. Roll
very thin, cut out and bake.
Sand Tarts — No. 5.
Two cups of sugar, one cup of sweet milk, one cup of butter,
three teaspoonfuls of baking powder, flour enough to roll; cut in
squares; sprinkle sugar over them. Bake in a quick oven.
(rinfjer Cake — No. 1.
One cup of molasses, one cup of sugar, one and a half cups of
sour cream, a small lump of l)urnt alum, put in the cream, five
eggs, beat the whites and yolks separately, one tablespoonful of
soda dissolved in a spoonful of vinegar.
Ginger (Jake — No. 2.
One quart of molasses, one pint of milk, half a pint of butter
and lard mixed, two tablespoonfuls of soda dissolved in a little
boiling water, four even tinfuls of flour, beat the yolk of an egg,
add one teaspoonful of water, and rub over the top of the cakesr
Mark ofP the cake in squares and set in the oven.
CAKES. . 39
Ginger Cake — iVo. 3.
One tinful of molasses, two teacups of sugar, one teacup of lard
and butter mixed, one tinful of buttermilk, two tablespoonfuls of
soda, one teaspoonful of burnt alum dissolved in not qviite a half
teacup of boiling water, three eggs, the yolks of two leave out.
First put your sugar and molasses in the pan, then add the lard
and two tablespoonfuls of soda; heat the buttermilk boiling hot
and stir in, then the eggs well beaten, and burnt alum, add flour
enough to make stiff, beat the two yolks, add a teaspoonful of
water and rub over the top of the cakes. Mark off in squares ;.
bake immediately.
Ginger (Jake — iVo. 4.
One pint of molasses, half a pint of sour milk, half a pint of
butter and lard mixed, two teaspoonfuls of soda, one teaspoonful
of cloves, two teas]ioonfuls of ginger, flour enough to make a soft
dough, beat the yolk of an egg^ add one teaspoonful of water, rub
over the top of the cakes to give a nice gloss.
Sponge Ginger Bread — No. 1.
One pint of New Orleans molasses, one pint of lard and butter,,
mixed and melted, two cups of brown sugar, five eggs, beaten sep-
arately, one pint of buttermilk, one tablespoonful of soda dissolved
in a little of the milk, add just befoi'e the whites of the eggs, flour
enough to make it tolerably stiff, one and a half tablespoonfuls of
ginger.
Spo)ige Ginger Bread — No. 2-
Five cups of flour, one cup of molasses, one cup of sugar, one
cup of sour milk, one heaping tablespoonful of butter, two tea-
spoonfuls of soda dissolved in hot water, one tablespoonful of gin-
ger, one tablespoonful of cinnamon; mix the molasses, sugar,
butter and spice together, warm them slightly, and beat until they
are lighter in color by many degrees than when you began, add the
milk and the soda and mix all well and add the flour; beat hard
for five minutes, and bake in a broad, shallow pan. Haifa pound
40 CAKES.
of seeded raisins chopped fine and dredo^ed in flour will improve
them.
Soft Ginger Bread — N'o. 1.
One pint of molasses, half a pint of lard and butter mixed, half
a pint of sour milk, one cup of sugar, two eggs, two teaspoonfuls of
soda, one teaspoonful of ginger, two teaspoonfuls of cloves, flour
enough to make stiff. Bake in a moderate oven.
Soft Ginger Bread — N'o. 2.
One pint of New Orleans molasses, half a pint of buttermilk, half
a pint of butter and lard, two or three eggs, a little salt, one table-
spoonful of soda, half a cup of sugar, flour enough to make a soft
dough.
Soft Ginger Bread — N'o. 3.
One cup of butter, one cup of sugar, one cup of molasses, two
eggs, one cup of sour cream or buttermilk, one teaspoonful of soda,
dissolved in hot water, one teaspoonful of ginger, one teaspoonful
of cinnamon, four cups of flour, more if required. Stir butter,
sugar, molasses and spice together to a light cream; set on the
range until slightly warm, then beat the eggs light; add the milk,
the eggs and soda, lastly the flour; beat very hard ten minutes
and bake at once.
Ginger Snaps — No. 1.
Two cups of molasses, one cup of butter, one cup of sugar, one
tablespoonful of ginger, one tablespoonful of cloves, one table-
spoonful of cinnamon, one level teaspoonful of soda dissolved in a
tablespoonful of boiling water; enough flour to make stiff.
Ginger Snaps — No. 2.
One cup of molasses, one cup of sugar, one cup of butter and
lard, mixed, one small teaspoonful of soda dissolved in not quite a
half cup of boiling water, pour the boiling water on the soda, put
in last spice to taste. Make stiff, roll thin.
CAKES. 41
Ginger Snaps — JSTo. 3.
One pint of molasses, one cup of butter; boil together and when
cold add one level teaspoonful of soda dissolved in a tablespoonful
of boiling water; spice to taste, flour enough to make a stiff
dough; roll thin and bake in a moderately hot oven.
Ginger /Snaps — JSTo. 4.
One pound of butter, one pound of sugar, flour enough to make
a soft dough, the white of one egg washed over the top, add a
little cinnamon, with powdered sugar; roll very thin; cut any
shape.
Wafers.
Three cups of sugar, two cups of butter, two eggs, half a cup of
rich milk, one small teaspoonful of soda, two nutmegs; roll out
thin.
Ginger Wafers.
One cup of butter, one cup of sugar, one cup of molasses, half a
cup of cold coff'ee left from breakfast, two even teaspoonfuls of
soda, one tablespoonful of ginger, and flour enough to make a stiflE
dough. Knead it hard and roll very thin, and bake in a quick
oven.
Lemon /Snaps.
Rub one-quarter of a pound of butter into one-half pound of
flour, add one-half pound of moist sugar, one-half ounce of ground
ginger, and the grated rind and juice of a lemon; mix with a little
molasses to a paste thin enough to spread on tins. Bake in a mod-
erate oven, and when done enough, cut it into strips while still on
the tins, and then roll it around the fingers. When cold, put in a
tin at once, or they will lose their crispness.
Waffers.
One pound of flour, two tablespoon fuls of butter, a little salt;
mix with sweet milk into a stifi^ dough, roll out very thin, cut into
round cakes and again roll these as thin as they can be handled;
lift them carefully, lay in a pan and bake very quickly; paper and
42 CAKES.
flour the baking pan instead of greasing. These are extremely
nice for invalids.
Doughnuts — No. 1.
Two tinfuls of sweet milk, one tinful of lard and butter mixed,
one titiful of sugar, two teaspoonfuls of baking powder, six or eight
eggs beaten light, a little salt, flour to make a soft dough,
DougJtnuts — No. 2.
One pint of buttermilk, one cup of sugar, two-thirds of a cup of
lard and butter mixed, one level spoonful of salt, one teaspoonful
of baking soda, one teaspoonful of cream of tartar, yolks of six eggs
(two eggs will do).
DotigJinuts — No. 3.
Three-fourths of a cup of liutter, two cups of sugar, three eggs
well beaten, half a nutmeg grated, one teaspoonful of soda, two
cups of sour milk, seven and a half cups of sifted flour.
DougJinuts — No. 4.
Scald a pint of milk, one teacup of mixed butter and lard, rub
shortning in a quart of flour; melt two teacups of sugar in milk ;.
three eggs, one cup of yeast. Make into stiff batter in the even-
ing, stand over night in a warm place; in the morning make into
a soft dough, when near dinner time they will be light enough to
roll out and fry in lard.
Crullers — No. 1.
One pound of sugar, one cup of sour milk, one teaspoonful of
soda, four tablespoonfuls of melted butter, three eggs, one nutmeg,
flour enough to roll. Fry in lard.
Crullers— No. 2.
Two cups of sugar, four eggs, two cups of buttermilk, one cup
of butter; pearl-ash and nutmeg.
Crullers.
One pound of sugar, one teacupful of sour milk, three eggs, one
teaspoonful of soda, butter the size of an eg^; liake in lard.
CAKES. 43
S)iov) Balls — JSFo. 1.
One cup of sugar, two eggs, four tablespoonf uls of milk, one tea-
spoonful of cream of tartar, one of soda, spice to your taste; flour
to roll out in balls, fry in lard, dip in the whites of eggs, then in
powdered loaf sugar till white.
Snow Balls— No. 2.
One cup of sugar, two eggs, four tablespoonfuls of milk, one
teaspoonful of cream of tartar, one of soda, spice to your taste,
flour to roll out in balls; fry in lard, dip in the whites of eggs, then
in powdered loaf sugar till white.
Snmo Balls — JSfo. 3.
One pint of sweet cream, six eggs, flour to make a stiff dough;
fry in lard.
French Strav%^.
Eight eggs, ten ounces of sugar, two teaspoonfuls of cinnamon
and nutmeg mixed. Beat the eggs, add sugar and spice and enough
flour to make a dough. Roll out half an inch thick, cut in strips
the length of your linger; give each one a twist, drop in hot lard.
When cool sift sugar over them.;
Crentylsiis.
Two cvxps of sugar, one cup of butter, one cup of milk, four eggs,
one teaspoonful of soda, flour enough to make stiff. Cut in rings
and bake in lard.
Fufftts.
One quart of flour, one-half teaspoonful of salt, butter the size of
an &ggi two tablespoonfuls of white sugar, one pint of sweet milk,
three teaspoonfuls of baking powder. In all such recipes sift the
baking powder into the flour, beat the eggs separately, adding the
whites last. Put the butter in the flour. Bake in gem pans in a
hot oven.
Gervian Puffs.
One pound of sugar, four eggs, butter the size of a walnut, one
cup of sour cream, one teaspoonful of soda.
44 CAKES.
Fl(fs—^^o. 1.
One quart of flour, one of sweet milk, four eggs, butter the size
of a walnut, one teaspoonful of soda.
Fufs—J^o. 2.
One pint of milk, three eggs beaten separately, one tablespoon-
ful of flour, two tablespoonfuls of butter. Bake in cups twenty-
minutes. Eat warm with dip.
Puffs— No. 3.
Three cups of sweet milk, three eggs, three tablespoonfuls of
flour and a little salt. Mix these ingredients thoroughly. Drop a
tablespoonful of this batter into a greased gem pan heated to abovit
the degree you would heat waffle irons. Bake in a very hot oven.
Fiffets.
One quart of flour sifted, two heaping teaspoonfuls of bakmg
powder, one-fourth of a pound of butter, or half a cupful rubbed in
the flour, one pint of sweet milk, stir up ; drop in gem pans. Bake
twenty minutes.
Chocolate Puff's. ,
One pound of pulverized sugar, three ovxnces of chocolate, melt
but do not leave it cook; whites of three eggs beaten very stiff, stirjthe
sugar into the chocolate, then the whites of the eggs, roll out, cut into
little squares about one-fourth of an inch thick, bake in a hot oven
— not hot enough to burn. Sprinkle flour on the bottom of the pan
to prevent their sticking.
Joiiffle Puff's.
Five eggs, one pint of boiling milk, two tablespoonfuls of sugar,
one cup of flour. Pour the Vjoiling milk on the flour, add a small
piece of butter; when cooled a little, add the yolks of the eggs
well beaten and the sugar; lastly, the whites beaten stiff. Put in
the oven as you sit down to dinner. Serve with soft sauce.
CAKES. 45
Cream Puffs.
One cup of hot water, half a cup of butter. Boil the water and
butter together and stir in a cupful of dry flour while boiling.
When cool add three eggs not beaten. Mix well; drop by the ta-
blespoonful on buttered tins. Bake in a quick oven twenty-five
minutes. This makes fifteen puffs.
To make the cream for the puffs, one cup of milk, half cup of
sugar, one ^^^i three tablespoonfuls of flour, beat eggs and sugar
together, add the flour, stir in the milk while boiling; flavor when
cool when the puffs are fully open, and fill with cream.
Crumpets — No. 1.
Mix together thoroughly, while dry, one quart of sifted flour
(loosely measured), two heaping teaspoonfuls of yeast powder and
a little salt; then add two tablespoonfuls of melted butter and
sweet milk enough to make a thin dough. Bake quickly in muffin
rings or patty pans.
Crumpets — iVo. 2.
Take one quart of head dough ; break three eggs, separating
yolks and whites; whip both to a light froth; mix with the dough
and gradually add tepid water until the batter is of the consistency
of buckwheat cakes. Beat well and let rise. Bake in small round
cakes on a hot griddle.
liosettes.
Three eggs, the yolks beaten very light, add one quart of milk,
butter size of an egg, cut in little pieces into the milk and eggs,
add three cups of flour or enough to make a batter of the consistency
of waffles, a little salt, two teaspoonfuls of cream of tartar and one
of soda, last of all the whites of the eggs beaten very light and
stirred quickly into the mixture. To be baked in a quick oven.
Jluffins.
Beat separately four eggs to a pint of sweet milk; a lump of
l)utter the size of an egg, three teaspoonfuls of baking powder
mixed with flour; make as thick as waffles; add a little salt.
46 CAKES.
Graham Muffins.
One and one-half cui)S of sour milk, not quite a half teacupf ul of
butter and lard, two eggs, two teaspoonfuls of syrup, one teaspoon -
ful of soda, one of salt; mix Graham with some wheat flour. Make
as stiff as possible.
Cora Muffins.
Sift one quart of flour and one cup of corn meal with three large
teaspoonfuls of baking powder. Cream together one cup of butter,
one cup of sugar, and three eggs, beaten separately; add one pint
of milk, then stir in flour and corn meal; drop with a spoon intc)
well-larded muffin rings. Bake in a hot oven.
Corn Muffi)is.
One large cupful of sweet milk, one cup of buttermilk or sour
cream, in which dissolve one -half teaspoonful of soda, one large
tablespoonful of lard, one cup of boiled rice, one cup of corn meal,
one tablespoonful of sugar, and two eggs.
Tea Mvffins.
One cup of sweet milk, one Q^ Overs.
One cupful of milk, one cupful of flour, one Qg,^, and one tea-
spoonful of salt. Bake in gem pans and let them get hot before
putting in the batter. Bake quickly and serve immediately.
Cinnamon Gems.
One cupful of sour milk, not quite a cupful of sugar, one e^^.^
one tablespoonful of cinnamon, one teaspoonful of soda; stir thick
with flour. Bake in gem pans.
Gems.
Three eggs, three pints of sweet milk, four tal:)lespoonfuls of
melted butter, two cupfuls of flour, one of corn starch, one and a
half cupfuls of corn meal, one tablespoonful of molasses, two of
baking powder, a little salt.
Graham Gems.
Two eggs, two cups of sweet milk, one cup of Graham flour, one
of wheat flour, and a little salt. Grease the pans with lard, heat
them until they are very hot, fill almost full and bake half an hour.
Corn Gems.
One pint of corn meal, one pint of flour, one teaspoonful of salt,
two teaspoonfuls of baking powder, one and a half cups of milk,
sift the corn meal, flour, salt and powder together. Add the milk,
I
52 CAKES.
mix into a firm batter. Fill well greased gem pans two-thirds full
and bake in well heated oven fifteen minutes.
Soda JiiscuU.
Half pound of butter, three pints of flour, a little salt, one pint of
sweet milk, two teaspoonfuls of baking powder.
Biscuit — Xo. 1.
One large teaspoonful of baking powder, sifted in the flour, to
one teacupf ul of water, one-fourth of a cup of lard, half a teaspoon-
ful of salt; make stiff enough to roll out easily.
Jjiscuit — No. 2.
One teaspoonful of soda to a quart of flour, one tablespoouful of
lard, sour cream enough to make a soft dough.
JBiscuit — iVb. 3.
One pint of buttermilk, two teaspoonfuls of baking powder, one-
fourth of a cup of lard.
Biscuit — iVo. 4.
One quart of flour, lard or butter the size of an egg, two tea-
spoonfuls of baking powder and a little salt, grind very fine and
mix well in the flour, then the lard, not with sweet milk.
Pound Biscuit.
Two quarts of flour, one cup of lard, one cup of milk, one tea-
spoonful of baking powder. Pound fifteen or twenty minutes.
Maryland Biscuit — iVo. 1.
Rub one-half pound of lard into three pounds of flour; mix it
up with water into a stiff dough; a little salt; pound three-quarters
of an hour. Bake in a brick oven.
3Iaryland Biscuit — iVo. 2.
One pint of flour, a lump of butter the size of a walnut, milk
enough to make a pretty soft dough, then pound until light.
CAKES. 53
French IMscuit.
One pound of sugar, one pound of butter, ten eggs, one-half an
ounce of pulverized hartshorn.
Drop Biscuit.
One pound of flour, one pound of sugar, eight eggs well beaten,
mix it well together.
Love Rolls.
Use parts as for pies or tarts, roll thin, cut in sheets, or roll the
size of your hand, sprinkle with sugar thickly, and ground cinna-
mon, roll up. Bake in a quick oven.
Graham Biscuit.
Three cups of Graham flour, one of white flour, three cups of
milk, two tablespoonfuls of lard, one heaping tablespoonful of white
sugar, one salt spoonful of salt, one teaspoonful of soda, two tea-
spoonfuls of cream of tartar; mix and bake as you do the white
biscuit.
Corn Cake — No. 1.
Three eggs, two cups of corn meal, one cup of flour, two tea-
spoonfuls of baking powder, two tablespoonfuls of butter, four ta-
blespoonfuls of sugar, sweet milk. Not too stiff.
Corn Cake— No. 2.
One pint of thick or sour milk, two eggs, one cup of sugar, a
small lump of butter, one teaspoonful of soda, enough cornmeal to
make a nice batter, not too stiff. Bake in a long, shallow pan.
Corn Cake— No. 3.
One pint of corn meal, one cup of sifted flour, two teaspoonfuls
of baking powder, one teaspoonful of salt, stir all together; half a
cup of brown sugar, three eggs well beaten, butter the size of half
an Qgg., one teacupful of sweet milk. If it seems too thick, add a
little more milk; put in the melted butter the last thing. Bake in
your irons in a quick oven twenty minutes.
54 CAKES.
liaised Corn Cakes.
One quart of milk boiled and corn meal stirred in like thin mush,
one teaspoonful of salt, one cup of lard, one-half a cup of sugai ;
when cold add three eggs, one cup of yeast, make it stiff with wheat
flour into a loaf, let it rise until light, roll out in cakes and let it
rise again. Bake in a moderate oven.
Strmobevvy Sponge CaJce.
Make a sponge cake, and bake it in two thin layers in a long
biscuit pan. Select ripe berries and place a thick layer of these
with sugar sifted over them, between the layers of the sponge cake,
while it is yet warm. Place a thick layer of the berries also over
the top. Put a pint of sweet cream on the ice to cool, and when
cold beat it to a froth and jDOur over the berries and cake when
they are' cold. Cream cannot be beaten to a froth unless it is very
cold.
Orantje ISJiort Cake.
One cup of sugar, half a cup of butter, two cups of sweet milk,
yolks of two eggs, two teaspoonfuls of baking powder, flour enough
to roll out. Bake in two square pans; put orange between.
Sauce for over the Short Cake — One pint of boiling water,
sugar and corn starch, one teaspoonful of essence of lemon or va-
nilla. Make as thick as jelly, then pour over oranges, with the
beaten whites of two eggs, on top.
Straioberry Short Cake.
In one quart of flour mix one tstblespoonful of baking powder,
a teaspoonful of salt, a teacupful of butter and milk enough to wet
the flour; roll out, and bake in two square pans in a quick oven.
Sugar the berries and spread between the cakes when done.
Haspherry Short Cake.
Make the same kind of a crust that you do for light, short bis-
cuit, roll out and put in the pans. Roll to the thickness of one
inch; bake quickly; when done take out and split them open, but-
CAKES. 55
ter the top crust; take a quart of red or black raspberries, put in
this a teacupful of sugar, chop fine, and spread between crusts.
Eat warm.
Peach (Jake.
Bake three sheets of sponge cake as for jelly cake; cut nice ripe
peaches in thin slices; prepare cream by whipping sweetening, and
adding flavor of vanilla, it' desired; put layers of peaches between
the sheets of cake; pour cream over each layer, and over the top.
To be eaten soon after it is prepared.
(J ream Pie Cake.
Three eggs, three tablespoonfuls of water, one cup of white
sugar, one and a half cups of flour, one and a halt" teaspoonfuls of
baking powder; add the whites of the eggs last. Bake quickly in
two pans, split open, and spread the custard between ; sprinkle
over the top with white sugar.
Custard for Cream Pik. — One pint of sweet milk, one spoon-
ful of corn starch, one and a half cups of sugar, one e^g., a piece of
butter half the size of an ^gg., one teaspoonful of vanilla. Boil
like corn starch.
CracJxers.
One pint of sweet milk, one-half teacupful of butter, one tea-
spoonful of salt; pound and turn nine times, or more if you wish.
Putter Crackers.
Rub six ounces of butter with two pounds of flour, dissolve a
couple of teaspoonfuls of salaratus in a little milk, strain it in the
dough, add a teaspoonful of salt and just milk sufficient to enable
you to roll it out. Beat it out thin with a rolling pin, sprinkle on
flour and roll up; repeat this three times, then have it rolled out
thin and cut into small crackers. Bake in a moderate oven.
Poston Crackers.
One pint of sugar, one quarter of a pound of butter, three eggs,
one half a teaspoonful of soda in a tablespoonful of water, one pint
of flour; mix flour and butter together.
56 CAKES.
Soda Crackers.
To seven cups of flour add one half cup of lard, two teaspoon -
fuls of baking- powder. Rub the ingredients well into the flour,
add one cup and a half of water, work thoroughly, roll thin and
bake in a quick oven.
Waffles., Flannel Oa/i-es, Fritters., Tarts., and Mush.
One quart of thick milk, two eggs beaten separately, a lump of
butter the size of a walnut, a small teaspoonful of soda.
Waffles— JVo. 2.
Two tinfuls of rich milk, half a pint of sour cream, one teaspoon-
ful of soda in the sour cream, four eggs, separate the whites from
the yolks, beat the whites stiff, put salt in the milk, add the beaten
yolks, make it in a thin batter, and lastly add the whites.
Waffles— ISFo. 3.
One pint of sour milk, one pint of sweet milk, six eggs beaten
separately, a lump of butter the size of an egg, a little salt, a tea-
spoonful of soda dissolved in a little of the sour milk, enough flour
to make as stiff as flannel cakes.
Flan)) el Cakes — No. 1.
Two pints of buttermilk, five eggs, two tablespoonfuls of butter,
one teaspoonful of soda in the buttermilk, half a teaspoonful of
salt. Beat the eggs separately, put the salt in the milk, then the
butter, add the yolks of the eggs, flour enough for a thin batter;
whites of the eggs last.
Flannel Cakes — JSFo. 2.
Three pints of milk, a little salt, four eggs, one large cup of
yeast, flour enough to thicken.
Flannel Cakes — iVo. 3.
One quart of buttermilk, one teaspoonful of soda in the butter-
milk, two eggs beaten separately, a little salt, flour enough to make
a nice batter, beaten whites.
CAKES. 57
Corn Flannel (Jakes.
One quart of buttermilk, four eggs, one cup of flour, the rest
Indian meal, one teaspoonful of soda, one teaspoonful of melted
butter.
Stale Bread (kike.
Yolks of two eggs, bread mashed with boiling milk; set it to
cool; two tablespoonfuls of flour, one teaspoonful of salt, one of
baking powder, the whites of the eggs beaten to a froth: make a
batter stiff enough to bake on the griddle.
Duckicheat Cakes.
One quart of Avater, one cup of wheat flour, one cup of Indian
meal, the balance buckwheat, one tablespoonful of sugar, a little
salt; stir into a batter and add half a cup of yeast; let rise over
night; in the morning add a half teaspoonful of soda dissolved in
a little water; a cup more of lukewarm water and flour; let rise.
Graham Griddle Cakes.
To two cups of buttermilk, sift and stir Graham flour to make a
stiff batter so as to drop from a spoon, add salt to taste, beat thor-
oughly. Much of the excellence of the cake depends upon the
beating; it will then give the batter a polished appearance on top.
To each pint of milk used add one even teaspoonful of soda, dis-
solved in a little hot water; beat again; bake as soon as possible
on a hot griddle slightly greased. Sometimes when the Graham
flour is not first-class, one-third wheat flour is an improvement.
Allow one teacupful of milk to each person. Eat with butter and
home-made syrup. The syrup is made by adding a little water to
coffee sugar, boiling until as required.
A2)2)le Fritters.
One quart of sifted flour with two teaspoonfuls of baking pow-
der, one quart of milk, a little salt, four well beaten eggs; cut
sour apples thin and stir into it; drop one tablespoonful at a time
into boiling lard; when brown lay into a colander to drain; ser ve
hot.
58 CAKES.
Fish Fritters.
Take the remains of any fish which has been served the previous
day, remove all the bones, make it fine, add bread crumbs and
mashed potatoes in equal quantities, mix together, and two well
beaten eggs, a little cayenne pepper and anchovy sauc^; Ijeat it
all up to a proper consistency, cut it into small cakes and fry them
in boiling lard. Nice breakfast dish.
Ziohster Fritters.
Cut the meat of a cold boiled lobster into dice, add three-quarters
of a cup of mushrooms, cut also into dice; season this mixture with
celery, salt and cayenne pepper; put a piece of butter half the
size of an eg^g into the sauce pan, and when it bubbles stir in a
tablespoonful of flour; let the flour cook a little, then add a cup of
cream and some finely minced parsley; stir until the same thick-
ens, then add the other ingredients, and stir well until they become
boiling hot; remove from the fire and stir in the well beaten yolks
of three eggs, spread this mixture an inch thick upon a buttered
dish and set it upon ice to become chilled, then cut it into small
parallelograms and roll them in fi-itter batter or beaten eggs and
bread crumbs. Fry in boiling lard.
Clam Fritters.
One dozen clams minced, one pint of milk, three eggs, liquor of
the clams, salt and pepper, and add flour enough to make a thin
batter. Fry in hot lard quickly.
Ho^niny Fritters.
Two teacups of cold boiled hominy, stir in one teacupful of
sweet milk and a little salt, four tablespoonfuls of sifted flour, and
a little butter, one egg to be added last. Fry a dark brown in hot
lard.
(yream Fritters.
Take the yelks of four eggs, mix with them a pint of good
cream, four ounces of sugar, a little salt, one teaspoon ful of baking
CAKES. 59
powder. Sprinkle sugar over and serve hot. To be fried in hot
lard quickly.
Corn I^Vitters.
Grate twelve ears of corn, add three well beaten eggs, a little
salt. Fry in lard and butter.
Oyster fritters.
Make a batter as for other fritters, stir in oysters, and fry in hot
lard, one oyster in each spoonful.
Chicken Fritters.
Cut cold wasted or boiled chicken into small pieces and place in
an earthen dish, season well with salt and pepper; let the meat
stand one hour, then make a fritter batter and stir the pieces into
it, drop by the spoonful into boiling fat and fry until a light brown;
drain and serve immediately. Any kind of cold meat if tender
can be used in this way.
Gooseberry Tarts.
Stew the gooseberries until the skins crack and are tender;
sweeten them, and when cold pour into little shells of pastry.
You can make and bake the pastry while the fruit is stewing, or if
you wish to serve them warm bake all together.
Ap2}le Tarts.
Quarter and stew tart apples till soft enough to strain through a
sieve ; to twelve large spoonfuls of the apples put three of melted
butter, the juice and grated rind of a lemon, half a nutmeg, half a
pint of miik, a wine-glass of wine, four beaten eggs, sugar to taste.
Pour into little shells of pastry.
Quince Tarts.
Stew and strain six quinces mixed with a half a pound of sugar,
half a pint of cream, four eggs, nutmeg to taste. Bake as above.
Cranberry Tarts.
Pick over and wash a pint of cranberries, and put in the pre-
60 CAKES.
serving kettle with a half a cup of water; now put half a pound
of granulated sugar on top of the berries, set on the fire and stir
fifteen minutes; stir often to prevent burning. Pour into baked
pastry shells.
Lemon Tarts.
The juice and rind of one lemon, one cup of sugar, the yolks of
two eggs, three tablespoonf uls of flour, one teacupf ul of milk ; line
the shells with the custard and bake until done. Beat the whites
of two eggs, add four tablespoonfuls of powdered white sugar and
spread on the top. Brown lightly.
m^s.
ig ?M^_m^'l^ g^s^m g!ffi^[^.imjf^^^w^
■is
BREAD.
Hakinc/.
Every one must learn by experience, and there are more tryinj^
failures in this direction than in any other.
Food prepared in the best form maybe ruined by a fire which is
either too hot or too slow. It is a mistake to think that the oven
must be as hot as it can be without burning, all the time the ingre-
dients are baking; only crackers and cookies require this amount
of heat. For biscuits the oven should be equally hot when they
are put in but should begin to cool a little before they are taken
out; this makes them very light, but they require close watching
to keep them from being burnt. They will bake in fifteen minutes.
]f baked with the same heat that bread requires, they are heavy.
For bread, gems made of Graham flour and water, and corn ])read,
the fire should be built some time before they are put in, and begin
to go down by the time they are light; for if the oven remains as
hot as was necessary to make them rise, it will burn before thor-
oughly baked through ; after the bread is light it should gradually
go down to a steady heat; a little wood may be necessary to keep
up the heat with some stoves. Cake requires a slower fire than
bread, but it must not be too slow or the cake will not be thor-
oughly baked through, and will fall when taken from the oven. If
the fire is too hot at first it will crust over before it is light, and
burst through the crust, and rise rough and homely. Test the oven
by putting a teaspoonful of flour in; if it turns a good brown, it is
right; if it burns, your oven is too hot. If the cake is large it should
be raised a little from the oven by putting some nails or small
62 BREAD.
bits of iron under it. When it browns a little, spread over the top a
greased paper. It is better to cut the paper the size of the cake
and lay it over to prevent the edges from being burnt. Fruit pies
require a hotter fire than cake, but steady from first to last. If too
hot at first the crust will bake before the fruit is done. If too slow,
toward the last the crust will dry up before the fruit is done. If
too hot toward the last the fruit will stew out before the crust is
baked. Custards require a slow fire. Too hot a. fire will make
them boil and whey out before they are done. Pumpkin pies re-
quire a fire as hot as can be without burning the crust
Bread, Salt Mising Bread, Broion Bread, Yeast, Yeast Cakes.
Bread— No. 1.
Boil half a dozen medium-sized potatoes; when done, drain and
mash very fine, then stir into the mashed potatoes, while hot, one
large cup of flour; thin with cold water when lukewarm, add one
cup of hop yeast; let rise over night, and in the morning take two
or three quarts of lukewarm water and make a batter; put in the
sponge and add one large tablespoonf ul of lard, half a cup of white
sugar, one small tablespoonful of grated alum, mix into a soft
sponge and let rise until light, then knead stiff, knead ten or fif-
teen minutes, let rise again; when light, put in pans; let stand
until light, then bake.
Bread — No. 2.
Six or eight potatoes; boil until they are soft; put two table-
spoonfuls of flour in the vessel you intend making your yeast in;
use your potato water and add sufficient water to it to make three
pints, pour it boiling hot on the flour through the colander; mix
it smooth^ then add the mashed potatoes; when lukewarm add half
a cup of yeast. In the morning add a little more water to it; set
your vessel in a crock of water a little more than lukewarm; when
it gets warm stir in enough flour to make a soft sponge ; let it rise,
and add two teaspoonf uls of salt, two tablespoonf uls of white sugar,
lard the size of a walnut; knead half an hour. If you want your
bread baked early in the morning, make your beer early in the
BREAD. 63
afternoon, and stir your sponge stiff at night, then it will be ready-
to knead in the morning.
Bread— No. 3.
At three o'clock boil seven or eight medium-sized potatoes;
mash very fine; put in water enough to make tolerably thin, then
add a handful of salt, stir in a little flour; when cool enough add
a cup of yeast. Have your flour brought down the day before you
bake to warm. In the morning take enough flour to mix your
sponge; fix it around the sides and over the bottom of your pan;
dissolve half a teaspoonful of alum in half a pint of water. Meas-
ure your water for your bread, pour the dissolved alum in the
water, then the flour, then add two tablespoonfuls of melted lard,
and your sponge, a small cup of sugar, and an egg beaten light;
mix to a soft sponge and let rise; cover and keep warm. When
light knead one hour, let rise, when light make into pans. Let
rise and bake.
Bread — JVo. 4.
Take a medium-sized potato, boil in one pint of water until soft;
mash the potato through a colander into flour enough to stiffen; let
this stand two or three hours, then add one quart of lukewarm water
and flour enough to make a stiff batter; add one half pint of
yeast, then let stand over night; next morning add a small table-
spoonful of salt, a lump of lard the size of an egg, then stiffen
with flour. This makes four loaves of bread.
Salt Mismg Bread.
Three tablespoonfuls of new milk, one tablespoonful of sugar,
half a teaspoonful of salt, a pinch of soda; pour into these a pint
of boiling water; let stand until cool enough to mix without scald-
ing the flour; stir in flour to the consistency of pancake batter;
set it in a vessel of warm Avater; keep the water warm, but not
hot enough to scald the rising. It will require from five to nine
hours to rise ; stir once in awhile until it commences to rise; when
near the top of the vessel sift a pan of flour, take a quart of boiling
64 BREAD.
water and stir into the flour, let it stand until cool enough to mix
without scalding the rising. Then mix in the rising and add a
little more salt, set in a warm place to rise, when partly raised mix
up into loaves and let rise until your pans are full; then bake
three-fourths of an liour.
Brown Bread.
Take a quart of bread sponge that has been raised over night, a
small cup of brown sugar, one-half a teaspoonful of soda dissolved
in a little water, a well beaten %^'g^ a teaspoonful of salt, and a ta-
blespoonful of melted lard; add enough unbolted flour to make a
soft dough not quite as stifE as for white bread. Knead a quarter
of an hour, let it rise, make it into small loaves, let rise and bake.
Yeast — No. 1.
Two quarts of boiling water, add a handful of hops, put them in
a bag, grate seven common sized potatoes, one teacupful of sugar,
one tablespoonful of salt. Boil the above together fifteen minutes,
when lukewarm add your cup of yeast, boil the strength out of the
hops and remove the bag before putting the other ingredients in.
Stir constantly. Put it in a stone jar and cover tightly. Stir it
before using.
Yeast — No. 2.
Pare nine large potatoes, pour three tinfuls of boiling water on
them, boil until soft, then mash through a colander, and pour the
water in which they were cooked over them, having it boiling hot;
if you have not three tinfuls, add boiling water to make it that
quantity; take a large handful of hops, put three tinfuls of cold
water on them and boil until all the strength is out of them, then
pour the hop water over the potatoes, add one cup of sugar, one
cup of salt, one pint of yeast (which must be hop yeast). Make
in the morning and let stand over night. Bottle, and shake well
before using.
Yeast Cakes.
Take two or three handfuls of hops, put them into a small bag.
BREAD. 65
bf)il fifteen minutes in three pints of water; while the water is
boiling hot pour it on as much flour as will make a stiff batter;
when it is sufficiently cool, mix two or three yeast cakes which
have been dissolved in warm water; set in a warm place, and when
light, knead in as much Indian meal as you can and cut in small
cakes and spread on boards to dry; when partly dry, crumble
them in order to dry them quickly.
Corn Mush.
Let the water boil before the meal is stirred in, then pour the
meal in regularly from the hand in a continuous stream, stirring
all the time; allow the mush to boil ten minutes, then put in the salt
and two tablespoonfuls of sugar. It is best not to put in the salt
till the end of ten minutes, as it has a tendency to harden the meal
and prevent its fully expanding. After the salt has been put in
boil for another ten minutes. Set it back on the stove, let it boil an
hour, stirring frequently; then dish.
Oat Meal Mnsh.
Put five tablespoonfuls of oat meal with one quart of cold water,
add one tablespoonf ul of salt, let it cook slowly for one or two hours,
adding hot water when needed.
Oat Meal for BreaJcfast.
Measure carefully one cup of oat meal, and three cups of cold
water with a teaspoonful of salt, put it in a steamer of which the
inside kettle is porcelain, and cook two hours after the water in the
outside kettle boils. Let it get cold, and steam over in the morn-
ing rapidly. Do not stir the oat meal after you put it in the steamer.
This oat meal is dry and has none of that salve-like consistency,
the state in which this breakfast dish is too often served. Crushed
wheat is very nice cooked the same way, allowing four cups of
water to every cup of wheat.
Pearl Wheat.
Take half a cup of pearl wheat, two cups of milk, and four cups
66 BREAD.
of water, with a scant teaspoonfal of salt. Let the milk and
water boil up in a saucepan on the stove, then stir in the wheat and
salt. Put the wheat in the inside kettle of a steamer to cook, pour-
ing boiling water in the outside kettle around it. Boil it two hours.
Let the steamer stand all night on the back of the range, and in the
morning let it heat up slowly, as the fire comes up. The wheat
will be ready to serve when breakfast is ready.
Blackberry Mush.
Take two quarts of blackberries, put them on to stew with a pint
of water; when soft, rub through a sieve, then put them in the ket-
tle again, sweeten, and thicken like mush with three tablespoon-
fuls of cornstarch; pour into a mould, and serve cold with cream.
Flour I'ests.
The following rules to test good flour are given by an old dealer:
First look at its color. If it is white, with a slightly yellow or
straw-colored tint, it is a good sign. If it is very white, with bluish
cast or with small black specks in it, the flour is not good. Sec-
ond, examine its adhesiveness; wet and knead a little of it between
the fingers: If it works dry and elastic, it is good; if it works soft
and thick, it is poor. Flour made from spring wheat is often sticky.
Third, throw a little lump of dry flour against a dry, smooth, per-
pendicular surface; if it adheres in a lump, the flour has life in it;
if it falls like powder, it is bad. Fourth, squeeze some of the flour
in your hand, and if it retains the shape given by the pressure,
that, too, is a good sign. It is safe to buy flour that will stand all
these tests, and they are simple.
PIES.
Mich Pastry.
Take a pound of flour, add a teaspoonful of salt, mix well through
the flour, then add half a pound of shortening, either butter or lard,
or both, to a pound of flour. Rub half of the shortening with two-
thirds of the flour; after the shortening and flour are thoroughly-
rubbed together add enough cold water to moisten, so that the pas-
try can be rolled out easily. Divide the pastry into two equal parts,
reserving one for the upper crust. Roll out that for the under
p crust very thin, using flour on the roller and moulding board to
prevent sticking to them. Grease your pie plates and line them
with the pastry. Roll out that reserved for the uj^per crust quite
thin. Spread on the remainder of the shortening with a knife,
butter being the only shortening that can be used for spreading.
Sprinkle over the remainder of the flour, roll it up and use it to
cover the pies. The crust should be rolled from you. Frequent
rolling will make it more flaky. Trim the edges with a knife after
covering the pie. Press the crust down to prevent the juice of
the fruit from running out while baking. Make small cuts in the
centres of juicy fruit pies. If the shortening is too warm the crust
will not be flaky.
French Pt(ff Paste.
One pound of flour, three-fourths of a pound of butter, the yolk
of one Qggi cold water sufficient to make a stifE dough. Rub half
the butter into the flour. Stir the beaten egg into half a cup of
water, and work into a stiff dough; roll out thin, spread with one-
third of the remaining butter, fold it closely, roll it out again, and
68 PIES.
go on until the butter is used up. Roll out very thin, and set the
last folded roll in a very cold place ten or fifteen minutes before
making out the crust.
Pastry— No. 1.
Two and a half cups of flour, add one teaspoonful of salt, mix
well through the flour, and add a cup of lard ; rub it lightly through
the flour, moisten it with a little water, and mould as little as pos-
sible. This makes three pies.
Pastry— No. 2.
One pound of flour, one teaspoonful of salt, one teaspoonful of
sugar, half a pound of shortening, water enough to mix well.
Pie Crust.
Take three cups of flour, one small tablespoonful of salt, three-
fourths of a cup of lard, and water enough to mix it. Add only a
little water at a time, mixing as you add.
Plain Pie Crust.
Three cups of flour, one small tablespoonful of salt; mix it through
the flour, then add half a cup of shortening; rub it lightly through
the flour, water enough to mix ; mould as little as possible. This
makes crust for two pies.
Vol Au Vent.
The name signifies in French, something that will fly away in
the wind. Roll out some puff paste thin and cut it neatly into
shapes either square or circular. Bake every one separately on a
flat tin pan, cutting a round hole in the centre of each upper crust.
The lower cake must not be perforated. Fill with oysters cold,
lobster or chicken, chopped and seasoned, or any kind of fresh
berries sweetened.
Cocoamit Pie — No. 1.
One cup of sugar, butter the size of an egg, boil two minutes
and let it cool, add half a cocoanut, grated, and juice of half a
PIES. 69
lemon and yolks of four eg'gs, add the whites last, beat to a stiff
froth. Bake half an hour. This makes two pies.
Cocoanut Pie — No. 2.-
Grate the white part of one cocoanut, put it into a quart of new
milk, using the milk of the nut if saved, simmer it over a moder-
ate fire for fifteen minutes, then mix four large spoonfuls of white
sugar with it, two of melted butter, a small cracker pounded fine,
half a nutmeg; add when cool juice of half a lemon, five eggs
beaten to a froth; turn this mixture into deep platters that have a
rim, line with pastry, and bake immediately in a quick oven. They
should not be eaten until cool.
' (Jocoanut Pie — JSFo. 3.
One pint of milk, one heaping cup of cocoanut, one cup of sugar,
yolks of three eggs; beat the yolks of the eggs and sugar together,
stir in the milk and cocoanut and bake; beat the whites of the eggs
with three tablespoonfuls of sugar, spread over the top and brown.
Cocoanut l^arts.
Line small tins with nice, light crust, and fill with this mix-
ture : Dissolve a quarter of a pound of sugar in a little water, add
as much grated cocoanut as you can stir in and have it well mixed
with the sugar. Let this simmer slowly for a few minutes, then
when it cools add the yolks of two eggs. Fill the tins and bake
for ten minutes in a quick oven. Cover the top with a meringue
made of the whites of the eggs and two tablespoonfuls of the
sugar.
Chocolate Pie.
First make a cream or custard pie, reserving for frosting the
whites of three eggs using the yolks and one or two whole eggs
for the pie. While your pie is baking scrape very fine two table-
spoonfuls of chocolate and place it on the back part of the stove to
melt; now beat the whites of the eggs and add six teaspoonfuls of
pvilverized sugar; when the chocolate is melted stir a little of the
70 PIES.
pulverized sugar into it, beating it very hard; add a little at a
time until all is added. When the pie is done pour the frosting
on the top and return to the oven for five minutes.
Ajijjle Custard Pie.
Take as much cold apple sauce as will partly fill two large or
three small pie platters ; mix the yolks of six eggs with the sweet-
ened apple sauce; bake your pies, and then beat the whites and
take half a pound of sugar and make an icing; put on the pies
when cold; then set them in the stove again a few minutes until
there is a hard crust on top, but not brown.
P/onjykin Fie— No. 1.
One quart of pumpkin sweetened and strained, three pints of
cream, nine beaten eggs, sugar, mace, nutmeg and ginger.
Pumpkin Pie — No. 2.
One quart of sweetened pumpkin, nine eggs, whites and yolks
beaten separately, two quarts of milk, one teaspoonful of mace,
one yutmeg, one teaspoonful of cinnamon, one and a half cups of
white sugar; heat all well. Bake without cover.
Pumpkin Pie — No. 3.
One pint of milk, one cup of pumpkin, one tablespoonful of flour,
two well beaten eggs, a little nutmeg, or a drop of orange oil.
Cream Pie.
One pint of milk, two eggs, one cup of sugar, half a cup of flour,
boil the milk, stir in the eggs and flour and sugar mixed together,
boil it again until quite thick. Bake the crust and flavor with
lemon. Beat the whites of two eggs to a stiff froth, dissolve one
teaspoonful of cornstarch, pour over it one half cup of boiling water;
let it boil a few minutes and add four tablespoonfuls of sugar, add
the whites of the eggs and beat until cold; pour over the custard
and set it in the oven a few minutes to brown.
PIES. 71
Lietnon (Jream Pie.
One cup of sugar, one teaspoonful of butter, one egg, one lemon,
juice and rind, one cup of boiling milk, one tablespoonful of corn-
starch dissolved in a little milk. Cream, Initter and sugar, and add
cornstarch and egg last.
Lemon Pie — Xo. 1.
The juice and rind of one lemon, one cup of sugar; the yolks of
two eggs, three tablespoonfuls of flour, milk to fill the platter; line
the platter with paste, pour in the custard and bake until done.
Beat the whites of two eggs, add four tablespoonfuls of powdered
white sugar, and spread on the custard; brown lightly in the oven.
Jjemon Pie — Xo. 2.
Grate one lemon, add a small piece of butter, a large cup of su-
gar, the yolks of two eggs, one teaspoonful of flour, and half a cup
of water. Beat well together, bake in a rich paste without an up-
per crust. Wliile the pie is baking l)eat the whites of the eggs
with a little powdered loaf sugar into a light frosting, spread on
the top of the pie, put it back into the oven a few minutes to brown
very lightly.
Lemon Pie — Xo. 3.
Two lemons, thi*ee cups of sugar, yolks of six Qgg^-, two cup? of
sweet milk, two tablespoonfuls of flour, grate the lemons, then stir
in the sugar; after the sugar and lemons are well mixed, add the
other ingredients; roll a nice crust, spread your custard on it; .take
the whites, beat them to a stift" froth, and mix with eight tablespoon-
fuls of sugar. When the pie is well e Currant Pie.
Stem your currants and wash them; line your pie plates wit h
paste; fill them with the fruit and add sugar in the proportion of
74 PIES.
half a pound to one of currants, sprinkle flour over the top, cover
with top crust, leave an opening in the centre and bake.
Green Currant Pie.
The fruit must be its full size before it is picked. Stem the
currants and wash them, then pour enough boiling water over
them to cover them, and let them stand while you prepare the
paste. Line the bottom of your pie plates with paste, drain your
fruit through the colander and fill your plates, adding three-quar-
ters of a pound of sugar to a pint of currants; sprinkle a little flour
over the top, and cover with the top crust; leave an opening in
the centre. The pie requires no water — a sufficient quantity will
adhere to the fruit.
Gooseberry Pie.
Pick off the stems and blossoms of your gooseberries, wash them,
and pour enougli boiling water over to cover them. Let them
stand a few minutes aud then drain them. Line your pie plates
with pastry, fill them with the fruit, and add three-fourths of a
pound of sugar to a pint of fruit; sprinkle flour over the top and
cover with the top crust; leave an opening in the centre.
Mock Apple Pie.
Two cups of bread crumbs, two cups of sugar, four of water, two
eggs, two teaspoonfuls of tartaric acid.
Ajyjda Pie.
Line a deep pie plate with rich pastry. Pare sovn- apples — green-
ings are best — and cut them in very thin slices. Allow one cup
of sugar and a quarter of a grated nutmeg mixed with it. Fill the
pie-dish heaping full of the sliced apples, sprinkling the sugar be-
tween the layers. It will require not less than six good sized ap-
apples. Wet the edge of the pie with cold water; lay on the cover
and press it down securely that no juice may escape. Bake three-
quarters of an hour or even less, if the apples become tender. It
is important that the apples should be well done, but not over-done.
PIES. 75
Rhuharh Pie — No 1.
To give consistency to a pie-plant, allow to one coffee-cupful of
pulp one heaping- tablespoonful of cornstarch, then mix this with
the yolks of three eggs, and use the whites for a meringue.
Ehuharh Pie— No 2.
Strip off the skin and cut it into small pieces half an inch long,
pour boiling water over it and let it simmer a few minutes; pour
off the water, cover it again with boiling water and add a little or-
ange rind; sweeten to taste. Line a pie plate with paste, and when
the rhubarb is cold enough, fill it, and sprinkle a little flour over
it and cover it with pastry.
Mince Pie — No. 1.
One and a half pounds of meat, one pound of suet, five pounds
of chopped apples. Cider. Spice to suit the taste.
3Iirice Pie— No. 2.
Two pounds of beef, one pound of suet, five pounds of ajiples,
two pounds of raisins, two pounds of currants, two tal)lespoonfuls
of cinnamon, two of maize, one of cloves, one of allspice, a little
salt, two pounds of sugar, cider.
Temperance Mince Pie.
One cup of molasses, one cup of sugar, one cup of vinegar, one
cup of flour, four cups of water, one-fourth of a pound of raisins,
one-fourth of a pound of currants, one leinon grated, one teaspoon-
ful of soda, one teaspoonful of cinnamon, one teaspoonful of cloves.
Mince Meat for Pies.
To nine pounds of meat after it is boiled and prepared add
three pounds of suet, six pounds of raisins, ten pounds of sugar,
four pounds of currants, half a pound of citron, one ounce of grated
nutmeg, one-fourth of a pound of cinnamon, two teaspoonfuls of
ground mace, five pints of sweet cider, add lemon and fresh apples
each time before baking. Put on enough brandy to keep the
meat when you pack.
76 ' PIES.
Mince Meat.
Five pounds of chopped meat, two pounds of suet, four pounds
of raisins, two pounds of currants, six pounds of sugar, three nut-
megs, two ounces of cinnamon, one pound of citron, grated rind of
one lemon, juice of two lemons, two quarts of cider, boil with some
of the sugar until thick syrup, mix well with one-third apples.
When you pack you can add liquor, if desired.
Mock Mince Meat.
One cup of molasses, one cup of sugar, one cup of vinegar, one
cup of flour, four cups of water, one-fourth of a pound of raisins,
one-fourth of a pound of currants, one lemon, grated, one teaspoon-
ful of soda, one teaspoonful of cinnamon, one teaspoonful of
cloves.
Maisin Pie.
One egg, half a cup of raisins, well stirred, one cup of sweet
cream, sugar to taste. Bake with two crusts.
Savory Lamb Pie.
Take lamb's sweetbreads par-boiled, one pound and a half; one
pound and a half of lamb, boil together half an hour, season with
salt and pepper, stew them in just sufficient water to cover them;
when tender lift them out and cut the meat and sweetbreads into
small pieces, add three hard boiled eggs chopped fine, six large
soda crackers grated. Tine a deep pie plate with rich pastry and
fill it with the mixture; add sufficient broth to make it moist and
bake with an upper crust. Thicken the balance of the broth with
a little butter and flour well mixed together; add it to the broth
and boil it a few minutes. Serve with the pie. Bake the pie un-
til the crust is done.
Peach Pie.
Peel and slice the peaches, line a pie plate with the crust and
lay in your fruit, sprinkling sugar over them in proportion to their
sweetness, add a tablespoonful of water, sprinkle a little flour over
and bake with an upper crust.
PIES. 77
Dried Peach Pie.
Pick and wash them well, then pour boiling water over enough
to cover them; let them soak over night. In the morning put the
peaches with the water they were soaked in into your stew pan;
if they have absorbed all the water and are nearly dry, add a little
more. Cook them slowly. When perfectly soft, pass them thi ough
a sieve, and sugar to taste. Line your pie plate with pastry, fill
and cover with an upper crust. Dried apple pies can be made the
same way.
Dried Apple Pie.
Soak the apples until nearly soft enough, then stew until soft
enough to go through a colander, or a wire sieve is better, flavor
with lemon, add sugar to taste, an ^^^ well beaten to each
pie, and a small lump of butter the size of a hickory nut; add a
tablespoonful of nice sweet cream for each pie. Mix all nicely to-
gether and bake with top and bottom crust.
Oyster Pie.
Two quarts of oysters, one dozen of hard-boiled eggs; heat the
oysters before putting them in ; first a layer of oysters, then a
layer of chopped eggs, add butter, salt, pepper, and sprinkle a ta-
blespoonful of flour over it; proceed in the same manner until the
oysters are in the pan. Cover the top with pie crust and let it
run down the sides.
3Iaryland Pie.
Pare six medium-sized potatoes, cover with boiling water; boil
until they are soft, mash them with a little milk and salt. Butter
a small pudding dish, and put some of the potato around the sides.
Lay in slices of cold mutton or beef — that which is a little rare is
best — season with pepper and salt, a wine glass full of catsup, and
enough gravy to make the meat quite moist; cover with mashed
potatoes. Score it with a knife, and bake in the oven about forty
minutes; iust as it begins to brown rub a little butter over the top.
PUDDINGS.
Puddings should be boiled in a bag made of thick cotton cloth,
or moulds, liefore putting in the pudding the bag should be wrung
out of hot water and floured on the inside. If the bag be filled too
full it will burst. Be careful to make allowance for swelling. In-
dian and batter puddings require a great deal of room, as they
swell more than other kinds. Place an old plate at the bottom of
the pot in which you boil the pudding, to prevent sticking. The
water should be boiling when you put the pudding in. Turn the
bag shortly after putting the pudding in, to prevent its settling and
becoming heavy. Keep the water boiling until the pudding is
done; add boiling water as it boils. When done dip the bag in
cold water for a moment, so that it will turn out easily. Boil pud-
dings in a vessel set in Ijoiling water.
ISnow Pudding — iVo. 1.
One pint of boiling w^ater to half a box of gelatine, add the juice
of one lemon, and two cups of sugar, strain the gelatine, when
nearly cold add the whites of three eggs, well beaten, and beat the
whole well together. Place it in a glass dish and pour the custard
around the base of the jellied part.
Custard. — The yolks of the eggs, one pint of milk, one tea-
spoonful of cornstarch; flavor with vanilla, and cook as you do soft
custard.
/S)ann Puddimj — N'o. 2.
Half a box of gelatine, half a pint of boiling water, one cup of
suo-ar, juice of one lemon, four eggs, little more than a pint of milk.
PUDDINGS. 79
Pour the water over the gelatine, stirring until it is dissolved; then
put in the sugar; when you take it off add the lemon. When it is
cold and it begins to jelly beat in the whites beaten stiff.
For the Custard. — Take the yolks and milk, sweeten, and fla-
vor with vanilla. Boil it until thick; pour it around the pudding.
Orange Pudding — No. 1.
Take four good sized oranges, peel, seed, and cut them into
small pieces; add a cup of sugar and let it stand. Into one quart
of nearly boiling milk stir three tablespoonfuls of cornstarch mixed
with a little water and the yolks of three eggs well beaten. When
done stir in the oranges, make a frosting of the whites of the eggs
and half a cup of sugar; spread it over the top of the pudding and
place it for a few minutes in the oven to brown.
Orange Pudding — JSTo. 2.
One quart of sweet milk, eight eggs, one cup of rolled crackers,
one cup of sugar, half a cup of butter, one wineglass of wine, two
grated oranges. Rub the butter and sugar to a cream, then add
the wine, next the oranges, fifth, the eggs well beaten, sixth, the
milk, seventh, the crackers. Bake in a deep dish lined with puff
paste half an hour.
Orange Pudding — iVo. 3-
Quarter five good-sized oranges into your pudding dish, sprinkle
with powdered sugar, then boil four tablespoonfuls of cornstarch
and a quart of milk, the yolks of four eggs, and pour over the
oranges; beat the whites of the eggs to a stiff froth and set in the
oven to brown.
Orange Pudding — No. 4.
Slice six oranges, sprinkle sugar over them, make a sauce of one
pint of boiling water, with sugar and cornstarch, one teaspoonful
of essence of lemon; make as thick as jelly, then pour over the
-oranges; beat the whites of two eggs and spread over the top.
Pixie Pudding.
One pint of milk, three eggs, two soda crackers, rolled, one
80 PUDDINGS.
lemon, half a cup of sugar, a lump of butter the size of a walnut,
rub the sugar and butter to a cream, then add the lemon, next the
eggs, well beaten, then the milk, lastly the crackers. Bake in a pud-
ding dish. If you wish, you can add the whites of two eggs and ice
with silver pie icing and brown a nice brown after the pudding is
baked.
Lemon Pudding — No. 1.
One quart of milk, one pint of bread crumbs, one pound of sugar,
six eggs, two lemons; mix bread crumbs, milk, rind of lemons,
yolks of the eggs, and sugar, together; bake when done. Beat the
whites of the eggs to a stiff froth, add four tablespoonfuls of the
sugar and juice of the lemons, and spiead over the top of the pud-
dins:. Put in the oven, brown and serve.
Lemon Pudding — No. 2.
The rind of one lemon, one cup of sugar, one pint of bread
crumbs, one quart of new milk, yolks of four eggs, small lump of
butter; mix all together and set in the oven to bake.
Ici>,T(j. — Take the whites of four eggs, beat to a stifE froth, add
three tablespoonfuls of sugar, juice of one lemon; spread on the
pudding and brown.
Lemon Pudding — JVo. 3.
One quart of milk, two cupfuls of grated bread crumbs, yolks of
four eggs, half a cup of butter, one cup of fine sugar, lemon juice
and rind. Bake in a custard disli. When slightly brown, cover
with meringue made of the whites of the eggs and four tablespoon-
fuls of the sugar.
Enjoyable Pudding.
Dissolve one cup of Cox's gelatine in a cup of cold water; add
three pints of milk, a little salt, five tablespoonfuls of sugar. Set
it in a kettle of water, stir until the whole boils; take it off, beat in
rapidly the whites of the eggs beaten to a froth. Flavor with va-
nilla or lemon, set it away to cool and serve it cold with sauce.
Sauce. — Two cups of sugar, one cup of butter, three eggs, a ta-
PUDDINGS. 81
blespoonful of wine; mix it together, bring it to a boil, and serve
it hot.
Cocoanut Pudding — N^^o. 1.
One pound of grated cocoanut, one pound of sugar, seven eggs,
leaving out the whites of four, one-fourth of a pound of butter, half
a pint of sweet cream. Stir all together, and bake in a puff ]3aste
half an hour.
Cocoanut Pudding — ^Vo. 2.
To one cocoanut take two tablespoonfuls of butter, two cups of
sugar, six eggs, omitting the whites of two, one and one-half pints
of sweet milk. Beat the butter and sugar together, and beat the
eggs separately; add the cocoanut last, just before you put it into
the stove.
Cocoanut Pudding — iVo. 3.
One and a half pounds of sugar, one and a half ounces of
butter, one grated cocoanut, seven eggs, three tablespoonfuls of
flour.
Cocoanut and Pice Pudding.
Boil one cup of rice in milk until soft, then while it is hot stir
into it one-fourth of a pound of butter, then add the yolks of six
eggs, well beaten, one-fourth of a pound of sugar, one grated co-
coanut, one tablespoonful of rose water or the grated rind of a
lemon, stir in the whites of four eggs, beaten stiff; when cool
spread over the top the whites of two eggs, beaten to a stiff froth,
with some sugar and the juice of a lemon. Color it a nice brown.
Cocoanut Pudding in Cups.
One cup of sugar, butter the size of an Qgg^ boil two minutes
and let it cool; add half a cocoanut, grated, juicfe of half a lemon,
and the yolks of four eggs; add the whites last, beat to a stiff froth;
bake half an hour. This makes seven cups.
Green Corn Pudding — No. 1.
Grate green corn; to three cups of it when grated add two
6
83 PUDDINGS.
quarts of milk, two spoonfuls of salt, half a cup of melted butter,
six beaten eggs. Bake it one hour. Serve it with meat.
Green Corn Pudding — iVo. 2.
One quart of grated corn, one-fourth of a pound of butter, one
pint of milk, two eggs, one tablespoonful of flour, salt to your taste;
beat well together, and bake three-fourths of an hour in a slow
oven.
Cornstarch Pudding.
One quart of milk, five eggs, two large tablespoonfuls of corn-
starch, three-fourths of a cup of sugar. Boil.
Cabinet Pudding.
Half a pound of flour, one-fourth of a pound of butter, five eggs,
one and a half pounds of sugar, half a pound of raisins seeded and
chopped, half a pound of currants, half a cup of cream or milk, half
a lemon, juice and rind grated. Cream the butter and sugar, add
the beaten yolks, then the milk; add flour alternately with the
whites; lastly the fruit well dredged with flour. Turn into a but-
tered mould and boil two hours and a half; serve hot with cabinet
sauce.
Cabinet Pudding Sauce. — Yolks of four eggs whipped very
light, juice of one lemon and half the rind, one teaspoonful of cinna-
mon, one cup of sugar, one tablespoonful of butter; rub the butter
into the sugar, add the yolks, lemon juice, and spice. Beat ten
minutes; set it in a pan of boiling water and beat it until it heats,
(not boils.)
Dandy Pudding.
Four eggs, one quart of sweet milk, sweeten the milk with white
sugar and put it on to boil; beat up the yolks with a tablespoon-
ful of flour, and as soon as the milk comes to a boil stir in the yolks
and flavoring. Let it boil up once and pour it into a dish. Beat the
whites to a froth and add a teaspoonful of sugar to the whites of
each egg, and lay in large spoonfuls on top of the pudding, then
set it in the oven lon^ enoug^h to brown a little.
PUDDINGS. 83
Rice Pudding — N'o. 1.
Boil a pint of rice in three pints of water, a little salt, when soft
mix with three pints of cold milk, a cup and a half of sugar, a
grated nutmeg, yolks of four eggs, two large spoonfuls of melted
butter, half a pound of raisins. Bake an hour and ice with the
whites of the eggs.
Rice Pudding — No. 2.
Six eggs to two quarts of new milk, sweeten to taste, then beat the
eggs and put in, add two cups of boiled rice and a little nutmeg;
bake one hour. For a small family, half the quantity, and bake
half an hour.
Rice Pudding Without Eggs.
Two quarts of milk, one teacupful of rice, a lump of butter the
size of a walnut, a saltspoonful of salt, four tablespoon fuls of sugar,
a little nutmeg; stir often while baking the first hour.
Rice Cup Pudding.
Boil a teacupful of rice in a quart of milk until it is dry, add to
it while it is hot a pint of rich milk and one ounce of butter; when
sufficiently cool, add three eggs, well beaten, and sugar to taste;
grate in a little nutmeg; butter your cups, pour in the mixture
and bake in a moderate oven. Serve with cream.
Lebanon Pudding.
One cup and a half of sugar, not quite half a cup of butter, two
eggs beaten light; add one cup of sweet milk, one pint of flour,
sifted, one small teaspoonful of cream of tartar, half a teaspoonful
of soda in the flour. Bake in a slow oven, allowing an hour before
dinner. Serve with wine sauce.
Wine Sauce. — One tablespoonful of flour, mixed to a smooth
paste Avith a little cold water; pour over it one pint of boiling water;
a lump of butter, and sugar to taste. Boil pretty well, and when
a little cool flavor with nutmes; and wine.
84 PUDDINGS.
The Age Hog Pudding.
One cup of sugar, one cup of flour, five eggs. Beat half an hour.
Bake in a long pan.
Sauce. — Two quarts of sweet milk, four eggs, sugar and vanilla
to suit the taste. Boil the milk in an inside vessel, until as thick
as custard. Ice the cake and stick blanched almonds over the top,
place it on a large platter and pour around it the custard, and serve
cold.
Tapioca Pudding — No. 1.
One large teacupful of tapioca, soak it in one quart of water over
night. Then cook until clear and add three oranges and two lem-
ons; the pulp of the oranges and juice of the lemons must be free
from seeds. Stir a cup of sugar in the juice of the lemons and or-
anges, then add the tapioca. Let it cool and serve with sugar and
cream.
Tapioca^ Pudding — No. 2.
A large cup of tapioca scalded or soaked over night, one cup of
white sugar, one quart of milk, four eggs beaten separately. The
yolks with the tapioca; beat the whites stiff and mix them with the
tapioca. Let it come to a boil and add a tablespoonful of vanilla.
Pudding Sauce. — Two cups of sugar, one of butter, three eggs,
a tablespoonful of wine, mix all together and bring it to a boil and
serve hot.
Tapioca Pudding — No. 3.
Soak eight large spoonfuls of tapioca in three pints of warm milk
until it becomes soft, then stir it up with two teaspoonfuls of but-
ter, four beaten eggs, four large spoonfuls of sugar; flavor and
bake.
Pudding Sauce. — One quart of water, butter the size of a large
egg, two tablespoonf uls of flour, work the butter into the flour, then
stir into the water when l>oiling; nutmeg and wine to taste; you can
omit the wine if you wish, and add vanilla and a sprinkle of cay-
enne pepper.
PUDDINGS. 85
Bread Pudding — iVo. 1.
One pint of bread crumbs, one quart of new milk, one cup of
sugar, yolks of four eggs, beaten, the grated rind of a lemon, a
piece of butter the size of an egg. Bake until done, but not
watery. Whip tiie whites of the eggs stiff and beat in one cup of
sugar in which the juice of a lemon has been strained. Spread a
layer of jelly. Pour the whites over this, replace in the oven and
bake slightly. Serve with cream or wine sauce.
Bread Puddbig — No. 2.
One quart of new milk, one pint of bread crumbs soaked in the
milk, four eggs, as much sugar as will sweeten it to your taste;
use the yolks for the pudding. Beat the whites to a froth, then
add a cup of sugar, grate the rind of a lemon into the milk, squeeze
the juice into the whites, and when the pudding is baked spread
the whites over it when hot, and set in the oven to brown. Serve
with pudding sauce or cream.
Pudding Sauce. — One quart of water, butter the size of a large
&gg, two tablespoonfuls of flour; work the butter into the flour,
then stir in the water when boiling, sweeten to taste, add nutmeg,
vanilla and a sprinkle of cayenne pepper.
Bread PaddiiKj — No. .3.
One pint of bread crumbs, one quart of sweet milk, half a cup of
sugar, the yolks of four eggs, one-half cup of raisins, a small lump
of butter; mix all well and bake; then take the whites of the eggs
and one cup of sugar, beat to a froth ; put on the top of the pud-
ding when baked and let it brown a little. Serve with cream.
Boll Pudding.
Make a dough of one pint of flour, a little salt, two teaspoonfuls
of baking powder, a lump of lard the size of an egg; after rubbing
through the flour, moisten like biscuit; roll out and spread with
any kind of berries or fruit; roll up, tie and drop into boiling water;
86 PUDDINGS.
boil one hour or more. Put a dish in the bottom of the vessel it is
boiled in to prevent its sticking; cover the vessel it is boiled in.
Hasty Pudding.
Place on the stove six cups of sweet milk. Beat two eggs and
add one teacup of milk, six tablespoonfuls of flour, and a little salt,,
the juice and grated rind of one lemon. Beat it well together,
then stir it in the milk on the stove just as it begins to boil. When
thick as mush put it into oiled cups to mould. To be eaten with
sweetened cream.
Huckleberry Pudding — No. 1.
One pint of berries dredged with flour, one pint of flour, one tea-
cupful of molasses, butter the size of an Qgg, half a teaspoonful of
soda, one teaspoonful of cloves, one teaspoonful of cinnamon, half
a teaspoonful of allspice; boil in a well buttered tin three hours,
or bake in a slow oven one hour and a half. Serve with wine or
vanilla sauce.
Huckleberry Pudding — No. 2.
One cup of butter, one cup of sweet milk, two cups of. sugar,
four eggs, four cups of sifted flour, three spoonfuls of baking pow-
der, one pint of huckleberries. Bake in a moderate oven. Serve
with either cream and sugar or wine sauce.
Pudding.
Five eggs, one pint of milk, five large tablespoonfuls of flour,
salt to taste. Serve with wine or lemon sauce.
Suet Pudding — No. 1.
One cup of suet fine, one cup of raisins, the yolks of two eggs
beaten light, two tinfuls of flour, two teaspoonfuls of baking pow-
der; mix the suet and baking powder in the flour, add the yolks of
the eggs to the milk, add the milk slowly, until you have a pretty
stiff batter, sprinkle flour over the raisins and add last. Boil in a
bag or mould.
Sauce. — Whites of two eggs, sugar and nutmeg in a bowl, mix
PUDDINGS. 87
well together, (the darker the sugar the better), one quart of
water, and butter the size of an egg, in another bowl, and flour
enough to thicken; then add the contents of the first bowl and
let it come to a boil, stirring constantly.
/Suei Pudding — iVo. 2.
One cup of sweet milk, one cup of suet, one cup of flour,
one cup of bread crumbs, one cup of molasses, one-fourth of a
pound of seedless raisins, two eggs beaten together ; flour the
fruit ; nutmeg to taste. Dip the bag in hot water, and after
wringing it out, flour the inside. Put the mixture in and boil three
or four hours. Serve with wine sauce.
jSuet Pudding — No. 3.
Three cups of flour, one cup of butter, one cup of raisins, half a
cup of currants, one cup of milk, one cup of molasses, two eggs,
two teaspoonfuls of baking powder, one teaspoonful of cloves, one
teaspoonful of cinnamon, one teaspoonful oi salt; mix the flour
last; boil two hours. Serve with sauce.
Plum Pudding.
One cup of suet, two cups of flour, three eggs, half a cup of
sugar, a little salt; one teaspoonful of baking powder in the flour,
one cup of seedless raisins, with milk enough to stir easily; add
the raisins last, with a little flour sprinkled over it; boil two
hours. Serve with sauce.
Sauce. — One egg, one cup of sugar, half a cup of butter, one
pint of boiling water, boil two minutes. Flavor to taste.
Fruit Pudding.
One quart of any of the small fruits, one pint of molasses, cloves
and spice to taste, one teaspoonful of soda dissolved in a teacupful
of warm water, flour to make it as thick as pound cake. Put it
into a bag and boil three hours.
Pird''s Nest Pudding.
Pare and core apples, butter a deep dish, set the apples nicely
88 PUDDINGS.
into it, fill the centre with sugar, butter and cinnamon, put it into the
oven and bake until nearly done; make a batter of one quart of
milk, eight eggs, eight tablespoonfuls of flour. Pour it over the
apples and finish baking. Eat with sugar and cream or wine sauce.
Peach Padding.
Put enough whole peeled peaches into a pudding dish, and pour
over them two whole cups of water, cover the dish and set it into a
hot oven. When the peaches are soft take the dish from the oven,
drain off the juice and let it stand until it is cool, then add to it a
pint of sweet milk, four eggs well beaten, a small cup of flour with
a teaspoonful of baking powder mixed with it and stirred in so
gradually and carefully as not to be lumpy; add a tablespoon-
ful of melted butter, a little salt and a cup of sugar. Baat them
all together for three or four minutes, then pour over the peaches;
set the dish into the oven and bake until the top is a nice brown.
Serve with sugar and cream.
Steamed Pudding — iVo. 1.
The whites of four eggs, well beaten, a little over one pint
of sour or sweet milk, a little over a teacupful of flour; stir the
flour into the milk and beat thoroughly; a teaspoonful of soda, a
little salt. Have a pot of boiling water; put the pudding into a pan,
set it in the steamer and close tight. Let it steam one hour with-
out opening.
Sauce for tiik Pudding. — Two and a lialf tablespoonfuls of
flour mixed smooth, with a little cold water; beat until very light;
a piece of butter the size of an ^^^^i half a cup of white sugar,
nutmeg to taste, a pinch of salt; stir in boiling water; make it toler-
able thick.
Steamed Pudding — N'o. 2.
One cup of molasses, one cup of sweet milk, one cup of chopped
raisins, half a cup of butter, four cups of flour, one teaspoonful
of spice, two teaspoonfuls of baking powder; mix all the ingredi-
ents thoroughly and steam thi ee hours in a buttered mould. Serve
with lemon sauce.
PUDDINGS. 89
Delmonico Pudding.
One quart of milk, five eggs, two large tablespoonfuls of corn-
starch, mix the cornstarch with a little cold milk and stir it into the
boiling milk, and boil a few minutes; when done remove from the
stove and add two teaspoonfuls of vanilla, three-fourths of a cup
of sugar, and the yolks of the eggs, beaten very light. Beat the
whites stiff with half a cup of sugar, spread over the top; set into
the oven until it is a delicate brown. Serve with cream.
J^elvet Pudding.
Three pints of milk, one grated lemon, five eggs, beaten sepa-
rately, one cup of sugar, four tablespoonfuls of cornstarch dissolved
in a little cold milk and added to the yolks and sugar; set the
milk on the stove, and when it comes to a boil, stir the cornstarch
into the milk and the grated lemon; stir until it thickens; remove
from the stove, put into your pudding dish; beat the whites of the
eggs to a stiff froth, add half a cup of sugar, sprexd over the pud-
ding and set into the oven to brown. Serve with sauce or cream.
Velvet Pupding Sauce. — Yolks of two eggs, one small cup of
sugar, one tablespoonful of butter; beat well and add one cup of
boiling milk; set on the back of the stove to boil; flavor with
orange.
Aj^jyle Flummery.
Take enough good cooking apples to make a quart of sauce,
rub through a sieve, sweeten and add a half teaspoonful of vanilla;
beat the whites of four eggs stiff and stir lightly through. Serve
cold with cream.
Delicate Puddhig.
Two cups of sugar, one cup of butter, three and a half cups of
flour, one cup of sweet milk, the whites of eight eggs, two teaspoon-
fuls of baking powder in the flour. Cream the butter and sugar,
add the milk, then the flour, lastly the well beaten whites. Serve
with sauce.
Pu^' Pudding.
One pint of new milk, three eggs, seven tablespoonfvds of flour.
90 PUDDINGS.
Bake in a square pan; set it in the oven a few minutes before go-
ing to the table, so that it will be done just as you are ready to
serve it. Serve with sugar and cream; good milk will answer.
Orange Si\oio Balls.
Wash well half a pound of Carolina rice, put it into plenty of
water and boil until tender, drain and let it cool. Pare four or five
small oranges, and clear from them entirely the thick white inner
skin, spread the rice in as many equal portions as there are oranges,
upon some pudding or dumpling cloths; tie the fruit separately in
these, and boil the snow balls for an hour. Dip each dumpling into
cold water, turn them carefully on a dish and strew jolenty of sifted
sugar on them. Serve with cream.
Cottage Pudding — No. 1.
One cup of milk, one tinful of flour, little more than half a cup
of sugar, two eggs beaten separately, three teaspoonfuls of baking
powder in the flour. It can be baked with one Q^^- Serve with
sauce.
Pudding Sauce. — One pint and a half of water, butter the size
of an egg, two tablespoonfuls of flour; work the butter into the
flour, then stir in the water gradually when boiling, sweeten to
taste, add nutmeg, vanilla, a slight sprinkle of cayenne pepper, and
a little salt.
Cottage Pudding — No. 2.
One egg, one cup of sugar, one cup of sweet milk, one pint of
flour, a little salt, two teaspoonfuls of l>aking powder. Serve with
sauce or cream and sugar.
/Sweet Potato Pudding.
Eight potatoes boiled and well mashed, half a pound of butter,
four eggs, sugar to taste, a little nutmeg, and one cup of milk.
Farina Pudding.
Two ounces of butter, melt and mix with three tablespoonfuls of
fi^rina, add one and a half pints of boiling milk; cook to a thick
PUDDINGS. 91
mush, cool it. Then take the yolks of four eggs, five tablespoon-
fuls of fine sugar, part of the rind and some of the juice of a lemon,
add the whites of the egg beaten very light, mix well, bake in a
buttered dish one hour in a quick oven.
Savory Pudding.
Soften with one pint of warm milk one-fourth of a pound of bread,
l^eat it fine, add two eggs, one tablespoonful of sugar, two ounces
of currants, two ounces of raisins, two ounces of apples chopped
fine, two tablespoonfuls of chopped suet on the top, or if you have
no suet use bits of butter. Bake three-fourths of an hour, and eat
warm Avith sauce.
French Puff Pudding.
Four eggs, four tablespoonfuls of flour, one pint of milk; beat
the eggs thoroughly; bake twenty minutes or half an hour, accord-
ing to the heat of your oven. A nice variation of this pudding is
to put a layer of chopped or sliced apples in the bottom of the pud-
ding dish and pour the same batter over them.
Oxford Pudding.
Half a pint of bread crumbs, half a pint of cream, one pint of
warm milk; add to the crumbs six eggs, a cup of chopped raisins
seeded, spice to taste. Bake or steam.
Brown Betty.
Pare and cut fine some ripe apples, put a layer of apples, butter,
sugar and cinnamon in a deep dish, then a layer of bread crumbs,
and so on until the dish is full. Bake half an hour. Can be eaten
warm or cold, with sugar and cream.
Buttermilk Pudding.
Half a tiiiful of bread crumbs, one tinful of buttermilk, one cup
of sugar, one small half cup of butter, one nutmeg, two eggs, one
teaspoonf ul of soda. Bake one hour. Beat the whites of two eggs
92 PUDDINGS.
to a stifE froth and spread on top of the pudding after it is baked.
Keturn to the oven and let it brown a little.
Dressing for Ov^er It. — One pint of boiling water, a lump of
butter the size of an egg, sugar to taste, thicken with water and
cornstarch, flavor with vanilla; to one egg mix two tablespoon fuls
of cornstarch, one tinful of boiling water, one tablespoonful of
butter, two tablespoonfuls of sugar; flavor.
Lemon (Jreani Pudding.
A layer of apples in the pudding dish, one cup of sugar, two
eggs, two tablespoonfuls of cornstarch, one lemon, one pint of
milk, butter the size of a hickory nut. Cut the apples fuie and
put into the bottom of the pudding dish. Heat the milk to boiling
and stir in the cornstarch mixed smooth with a little cold milk or
water. Boil about five minutes, stirring constantly. While hot
mix in the butter and set away to cool. Beat the eggs light, add
the sugar; mix thoroughly before putting in the lemon iuice
and grated rind. Beat this to a stiff cream and add gradually to
the cornstarch and milk when it is cold. Stir all smooth, and pour
it over the apples. Bake half an hour, if the oven is hot. Be careful
not to let it remain in the oven too long.
Gough Pudding.
One cup of sugar, one-half cup of butter, one cup of fruit, one
cup of sweet milk, three teaspoonfuls of baking powder, one nut-
meg, four cups of flour. Boil three hours, and serve with sauce.
St) xii r be ) 'ry P 1 1 ddh ig .
Three-fourths of a cup of butter, four eggs, two cups of sugar,
one cup of sweet milk, four small cups of flour, two teaspoonfuls of
baking powder, one pint of berries as dry as possible. Bake in a
cake dish.
Plum Pudding.
Take slices of light bread, spread thin with butter, and lay in a
pudding dish layers of bread and raisins until within an inch of the
top. Boil the raisins, and put in the juice they were boiled in.
PUDDINGS.
To four eggs well beaten add one quart of milk, and salt and spice
to taste. Pour over the bread and bake half an hour.
Amber Pudding.
One dozen large tart apples, one cupful of sugar, the juice and
rind of two lemons, six eggs, four tablespoonfuls of butter, enough
puff paste to line a three-pint pudding dish. Pare and quarter the
apples. Pare the thin rind from the lemon, being careful not to
cut into the white part. Put the butter, apples, lemon rind
and juice into a stewpan with half a cupful of water, cover
tightly; let it simmer about three-quarters of an hour; rub through
a sieve, add the sugar and set away to cool. Line the dish with
thin paste; beat the yolks of the eggs and stir them into the cool
mixture. Turn this into the lined dish; bake slowly for half an
hour. Beat the whites to a stiff froth, and gradually beat into
them three tablespoonfuls of powdered sugar; cover the pudding
with this; return to the oven and cook twelve minutes with the
door open. Serve either hot or cold.
Noodle Pudding.
Six eggs, mix with the eggs as much flour as possible, roll the
dough very thin, cut half an inch v?ide, boil half an hour in salt
water; lay a cloth in the colander and lift the noodles out into it;
let drain two hours, then lay a layer of noodles in the pudding
dish, a layer of stewed raisins and currants mixed ; to every layer
of fruit slice a little citron, finish with noodles, pour over three ta-
blespoonfuls of hot water, set in the oven and bake three hours,
cover with a pan, take out of the oven the last half hour; it should
be a nice brown on the top when done. Turn out on a dish when
done; serve with sauce or cream. The noodles can be made and
boiled the day before if you prefer.
S^iet Batter Pudding.
One cup of suet chopped fine, scatter through a long dripping-
pan, heat untill it becomes clear, take one quart of milk, two eggs, a
little salt, flour enough to make as thick as flannel cake batter, add
94 PUDDINGS.
two teaspoonfuls of baking powder to the flour, drop the batter
over the suet, without stirring; bake half an hour, when done
cut through the centre, turn the under sides together, lay on a
plate. Serve warm with sauce.
/Steamed 31 eat Pudding.
Take the remnants of a stewed chicken, pick the meat from the
bones and cut into small pieces, and stir into a batter made of one
pint of flour, into which has been sifted two teaspoonfuls of baking
powder, a teaspoonful of salt; rub into the flour a tablespoonful of
butter, and mix with one cupful of sweet milk. Steam nearly two
hours, taking care not to lift the cover once until done. Thicken the
gravy left from the stew, and season with salt and pepper.
(JJiocolate Pudding.
Boil one quart of milk, melt and mix one and a half ounces of
Baker's chocolate with a little cold milk and stir it into the boiled
milk. When nearly cold add the beaten yolks of six eggs, sweeten
to taste, flavor with vanilla, and bake until it is of the consistency
of custard. Beat the whites of the eggs to a froth, add six table-
spoonfuls of powdered sugar; pile it lightly on the pudding, then
replace in the oven to brown. To be eaten cold.
SAUCES.
'Whipped Cream Sauce.
One pint of rich cream sweetened and flavored to taste, wliip
it to a stiff froth, and add the beaten whites of two eggs. Serve
on puddings or fruit.
Pine-apple Sauce.
Grate one pine-apple, take half its weight in sugar, one cup of
water, let it simmer until tender, add the sugar gradually, boil
g-ently for five minutes and serve.
Hard Pine-apple Sauce.
Mix two tablespoonfuls of butter, and five level tablespoonf uls of
sugar, the white of an egg, flavor with pine-apple; form a pyramid
and with a teaspoon shape it like a pine-apple. Some use only the
sugar and butter.
Cold Cream Sauce.
Beat together four tablespoonfuls of butter and one cup of sugar,
add a cup of rich cream, stir to a cream, flavor with vanilla and
place it where it will get very cold before serving.
Lemon Sauce — No. 1.
Two cups of sugar, one-third of a cup of butter, two eggs, one
tablespoonful of cornstarch mixed smooth in a little cold water, juice
of one lemon, and half the grated rind, two cups of boiling water,
cream the butter and sugar well and add the eggs. Let the corn-
starch boil a few minutes in the boiling; water until it is smooth and
96 SAUCE.
thick. Put all into a bowl, beat it a little, return it to the stove and
let it heat almost to the boiling point. Keep it hot until ready to
serve.
Lemon Sauce — No. 2.
Two cups of sugar, two eggs, juice and rind of one lemon; beat
all together, and just before serving add a pint of boiling water,
set it on the stove, when it comes to the boiling point serve.
Strcncherry Sauce.
Half a teacupful of butter, one heaping cup of sugar, and one
pint of strawberries mashed a little so as to be juicy. Beat the
butter and sugar to^a cream, stir in the berries and add the white
of an Qgg beaten stilf.
Lemon Pudding Sauce.
One cup of butter, two and a half cups of sugar, one tablespoon-
ful of cornstarch mixed smooth in a little cold water, the juice of
one lemon and half of the rind grated, two cups of boiling Avater.
Cream the butter and sugar well; let the cornstarch boil awhile in
the boiling water until it is smooth and thick. Put all in a bowl,
beat it a little, return it to the stove, and let it heat almost to the
boil; keep hot until ready to serve. To boil after adding the
lemon will make it bitter.
Wine Sauce — iVo. 1.
One quart of water, butter the size of a large e^g, two table-
spoonfuls of flour; work the butter into the flour, then stir in the
water when boiling, sweeten to taste, wine to your taste, flavor with
peach kernel or nutmeg.
Wine Sauce — No. 2.
One tablespoonful of flour made into a smooth paste with
cold water, pour over one pint of boiling water a lump of
butter half the size of an e^g; sugar to taste. Boil pretty well,
and when a little cool flavor with nutmeg and wine.
SAUCE. 97
Pudding Sauce.
One quart of water, butter the size of an Qgg^ two tablespoon-
fuls of flour, work the butter into the flour, then stir, and pour the
boiling water in gradually; sweeten to taste, and add half a nut-
meg, grated, three teaspoonfuls of vanilla, a slight sprinkle of
cayenne pepper, a little salt.
Foam Sauce.
One cup of sugar, quarter of a cujd of butter, yolk of an egg-,
beat together. Boil one cup of milk, thicken with a tablespoonful
of flour; pour on while hot, and add the juice of two oranges and
grated rind of one, and lastly the white of the egg beaten to a stiff
froth.
Orange Sauce.
Half a cup of butter, two and a half cups of sugar, one small
tablespoonful of flour mixed smooth in a little cold water, the juice
of three large oranges, the grated rind of one, the juice of one
lemon, one pint of milk; cream the butter and sugar, add the
beaten yolk of one egg; set the milk on the stove, and when it
comes to a boil stir in the flour, add the mixture and oranges and
juice of the lemon.
Golden Sauce.
Take the yolks of three eggs, stir in a half cup of sugar, pour
into a pint of boiling milk, and flavor to suit the taste. Put in a
cool place. Just before serving mix the well beaten whites lightly
with the same.
CUSTARDS.
Ahnond Custard.
One pint of new milk, sweeten to taste, two tablespoonfuls of
cornstarcli mixed smooth with a little milk, one quarter of a pound
of almonds blanched and pounded and moistened with two tea-
spoonfuls of rose water, the yolks of four eggs; set the milk on to
boil, when it comes to the boiling point stir in the cornstarch, then
add the beaten yolks; when it commences to thicken stir in the
almonds and boil until it thickens, then remove it quickly and put
into a dish. Beat the whites with a little sugar, spread over the top
and brown a delicate brown in a quick oven.
Orange ( 'ustard.
Four oranges, grated rind of one, one pint of new milk, one ta-
blespoonful of cornstarch mixed smooth added to the milk, six
eggs, two tablespoonfuls of sugar; beat the yolks and oranges to-
gether and stir into the milk, add a little butter and the beaten
\whites just before setting them in the oven.
(Jreanx Custard.
"One quart of cream, three tablespoonfuls of white sugar, whites
'of five eggs, stir the sugar into the cream, then add the whites of
the eggs w^ithout beating them, stir all well, and flavor with vanilla.
Bake in cups set in a pan half filled with water; put it in the oven
and bake until it thickens. Lay whipped cream over the top.
Boiled Custard.
The yolks of three or four eggs beaten light, cne quart of sweet
CUSTARDS. 99
milk, add two tablespoonfuls of cornstarch mixed smooth with a
little milk, a pinch of salt, boil until thick, then spread over the
beaten whites with a little powdered sugar added to them; set it
in the oven to brown a delicate color. See that the oven is in or-
der before setting it in.
Cocoanut Custard — JSFo. 1.
Grate one cocoanut, add one-fourth of a pound of butter, the
-whites of six eggs, one soda cracker, a little rose water, and sugar
■enough to sweeten.
Cocoanut Custard — No. 2.
Grate the cocoanut, sugar enough to sweeten, and add the whites
of five eggs.
Lemon Custard — No. 1.
Two lemons, one cup of butter, five crackers grated, four or five
eggs, sugar enough to sweeten, mix the butter and crackers, add
the lemons grated, and then the sugar, the beaten yolks, and lastly
the whites beaten stiff.
Lemon Custard — iVo. 2.
Two lemons, half a cup of butter, two cups of sugar, one cup of
sweet milk, four eggs, one tablespoonful of cornstarch mixed in a
cup of milk; add the whites beaten to a froth.
L^cmon Custard — No. 3.
One lemon, a pint of new milk, six eggs, three tablespoonfuls of
sugar, beat the yolks and lemon together, and stir it into the milk, •
then beat the whites and stir them in just before putting them in-
to the oven, add a little butter.
Lem,mi Cxistard — No. 4.
Four eggs, butter the size of a walnut, one spoonful of flour, one
pint of milk, one lemon, sweeten to taste.
Coffee Cxistard.
Two cups of rich cream, two cups of strong coffee, six eggs, su-
100 CUSTARDS.
gar to taste. Bake in cups set in a pan of warm water in the oven.
Chocolate Custard.
Boil one quart of milk; scrape one ounce of nice chocolate, and
mix with one heaping cup of sugar ; wet this with two spoonfuls
of boiling milk; work this into a smooth paste with the back of
vour spoon and stir into the milk; then stir in six well beaten eggs;
stir three minutes, and set in cold water, stirring occasionally until
cold; then add two teaspoonfuls of vanilla. Serve in glasses.
Beat the whites of two eggs to a stiff froth and place on the top.
Baked Custard.
One quart of milk, four eggs beaten light, five tablespoonfuls of
sugar mixed with the yolks, nutmeg and vanilla to taste.
Golden, Angel Custard.
Into one pint of boiling water stir two tablespoonfuls of corn-
starch, mixed smooth with cold water; let it boil a minute, then
add two tablespoonfuls of sugar; just as you remove it from the
stove add the well beaten whites of the four eggs; continue to
beat until cold.
Custard.
One cup of sweet cream, half a cup of sugar, and the beaten
yolks of four eggs; let it come to a boil, remove from the fire, and
add vanilla to taste. Pour in a glass dish and cover with the white.
A2)ple Custard.
Pare half a dozen of tart apples; take out the cores and fill with
sugar ; pour half a pint of water over them, and when they begin
to soften pour over them a custard made of three pints of milk,
seven eggs, and four tablespoonfuls of sugar; spread with nutmeg
and bake half an hour.
Sno'io Custard.
Half a box of Cox's gelatine, three eggs, one pint of milk, two
cups of sugar, juice of one lemon, soak the gelatine one hour in a
teacupful of cold water, then add one pint of boiling water, stir un-
CUSTARDS. 101
til the gelatine is thoroughly dissolved, then add two-thirds of the
sugar, and the lemon juice. Beat the whites of the eggs to a stiff
froth, when the gelatine is quite cold whip in the whites, a spoon-
ful at a time for at least an hour. Whip evenly, and when all is
stiff pour it into a mould, wet with cold water; set it in a cold place,
in four or five hours turn it into a glass dish. Make a custard with
the rest of the eggs and the remainder of the sugar, flavor with va-
nilla. When the meringue is turned out of the mould pour the
custard around the base.
J'apioca (Jnstard.
Soak a teacupful of tapioca over night in milk, stir into it the
yolks of three eggs well beaten, and one cup of sugar. Let a quart
of milk come to the boiling point, stir the tapioca in, and cook
whole, stir until it thickens. Flavor to taste, use the whites of the
eggs for frosting; put it over the top and brown a little.
Peach Tajyioca Custard.
Half a cup of tapioca soaked in water over night, then boil until
clear, remove it from the fire and pour over half a can of peaches,
then beat twelve eggs together until very light, sweeten, put it in-
to the oven and let it brown.
Banana Custard.
One quart of milk, four eggs beaten light, five tablespoonfuls of
sugar mixed with the yolks, four bananas mashed smooth before
putting in.
BLANC MANGE.
3foss Blanc Mann the nose.
Geese. — An old goose, when alive, is known by the rough legs,
the strength of the wings, (particularly at the pinions), the thick-
ness and strength of the bill, and the fineness of the feathers, and
when plucked, by the legs, the tenderness of the skin under the
wings, by the pinions and the bill and the coarseness of the skin.
Ducks. — Ducks are distinguished by the same means, but there
is this difference that a duckling's bill is much longer in propor-
tion to the breadth of its head than the old duck.
132 POULTRY AND GAME.
Pigeons. — A young pigeon is distinguished by its pale colors,
smooth scales, tender, collapsed feet, and the yellow, long down
interspersed among its feathers. A pigeon that can fly has always
red-colored legs and no down, and is then too old for use.
Poultry.
Catch your chicken without frightening, cut olf the head, when dead
scald it Avell by dipping it in and out of a pail of boiling water, be-
ing careful not to scald so much that the skin will come off; hold
the fowl with the head toward you, and pull the feathers away
from you; if pulled in a contrary direction from which they lie, the
skin is more likely to be torn. Be careful to remove all pin feathers;
those that will not pull out can be removed with a knife by scrap-
ing gently; lift the lid of your stove, lay in a piece of paper, when
it has caught nicely, singe quickly, so that it will not be smoked.
Wash a clean place on a meat board in a large pan, and with a
sharp knife cut off the feet at the first joint, a little below, allow-
ing a little to shrink, so that the joint will not be exposed; then
remove the oil bag above the tail; take out the crop by making a
slit at the back of the neck three inches long, and remove carefully
all connected with the craw or wind-pipe, cut the neck' bone off,
allowing the skin to cover it. Turn the chicken on its back, and
cut a slit, three inches long, frc m the tail upwards, being careful
to cut only through the skin, put your fingers into the opening and
remove all the intestines with care, so as not to break the gall-bag,
located near the upper part of the breastbone and attached to the
liver; if broken, washing will not remove the bitter taint on any
part it touches; then trim off the fat, if too much, at the lower in-
cision; split the gizzard and take out the inside and inner lining,
vvash it well and lay it aside to be cooked with the gravy; wash the
liver and lireast, and put with it for the same purpose; wash the
fowl thoroughly and let it lie in cold water an hour, drain and wipe
carefully with a dry cloth, and it is ready to be filled and placed to
roast. To give it a plump appeaiance before filling, flatten the
breastbone, fold a cloth several thicknesses and ]«)und it, 1)eing
POULTRY AND GAME. 133
careful not to break the skin; fill the ]>reast first, but not too iull,
allowing room to swell; fill the body closer than the breast, sew up
both openings with fine cord, and sew the skin of the neck over
upon the back. When done, carefully draw out the threads so as
not to break the skin. Lay the wings in a natural position, allow-
ing the points to almost touch the breastbone, wrap cord around
and tie them down; press the legs down, make a little incision in
each leg to hold the cord, and wrap around the tail sufficient cord
to hold it firmly; rub salt all over it, lay in the pan, dust well with
flour, lay Ints of butter all over it, sprinkle pepper over, and put in
tlie pan a pint of boiling water. Some good cooks lard their tur-
keys. Larding destroys the natviral flavor, but makes them more
To Cat ifp a C/ncA-en.
Lay the chicken on a board in a large pan. Cut off the feet at
the first joint, cut off the wings and legs at the joint which vmites
them to the body, separate the first joint of the leg from the sec-
ond by cvitting through the joint, cut out the oil bag on the back of
the tail, cut a slit in the back of the neck and take out the wind-
pipe and craw, make a slit cross-wise two inches above the tail,
extend the slit to the joint where the legs were cut off, take out
the entrails carefully to prevent breaking the gall bag, a small
sack of a greenish hue attached .to the liver, then with the left
hand hold the breast of the chicken and with the right bend back
the rump until the joint in the back separates; cut it off and put in
water; separate the breast from the neck by cutting downwards
toward the head, breaking or cutting through the joint that con-
nects them ; lay down the skin of the neck and remove all stringy
substances; cut the breast in two pieces; clean the gizzard by
cutting through the thick part first and peeling off without break-
ng the inside lining; if it breaks open the gizzard, rinse off the
contents, peel oft' the inner lining and wash thoroughly. "Wash in
two waters and the chicken is ready to be cooked.
134 POULTRY AND GAME.
Stewed Chicken.
Put on two young chickens in three pints of cold water; when
it comes to a boil skim and add one teaspoonful of salt; boil until
tender; mix well together one tablespoonful of flour and one of
butter, and add to the chicken a few minutes before serving; if it
boils down too much add a little more water and more salt if nec-
essary. A good cook is governed by taste.
Smothered Chicken — No. 1.
Split down the back and wash clean; lay in the pot with giblets,
season with salt and pepper, a little butter, and add just enough
water to keep from burning; cover, and watch closely; when ten-
der lay in a dripping pan ; pour the water that is in the pot around
them and add more boiling water; if not seasoned enough add
more. Lay bits of butter over the chicken, dust well with flour
and set in the oven to brown. When done mix one tablespoonful
of flour with a little cream and add to the ])roth to thicken; lift
the chickens on a warm plate and set the broth on top of the stove
to boil a miiuite, stirring all the time; then serve.
Smothered Chicken — No. 2.
Split the chicken down the back and wash clean and dry, then
lay in a dripping pan Avith the skin side up, with the giblets; sea-
son with salt and pepper, and lay bits of butter all over ; sprinkle
well with flour and put a pint of water around them; cover with a
close fitting pan. Bake until tender and a nice brown, and baste
every fifteen minutes with the l^roth in the pan; mix one table-
spoonful of flour smooth with a little milk and add to the broth;
when done, lift the chickens on a warm plate; set on a pot of
boiling water, cover, and set the pan with the broth on the top of
the stove; let boil a couple of minutes, stirring well; pour a cup-
ful over the chickens, the balance put into the gravy boat.
Spa7iish Dish — Chicken cDid Mice.
Take two young chickens, cut in pieces, a cupful of rice, four
POULTRY AND GAME. 135
onions and two peppers sliced thin; put a layer of chicken in your
sauce pan, sprinkle with rice and add the onions and peppers, also
pepper and salt; repeat this until you have all in the sauce pan,
then add a quart of water and cook until tender.
Fried iSpriiKj Chicken — No. 1.
Two young chickens, two eggs well beaten; salt and pepper
the chickens, dip each piece into the eggs, then roll in cracker
dust; put one tablespoonful of butter into the skillet, let it heat,
then lay in the chicken; set it in the oven of the stove and cover
with a tight lid; cook slowly until the under side becomes a nice
brown, then turn and brown the other side. If necessary, when
cooking, add more butter; have the giblets and some of the thin
pieces of the chicken stewing; when done make a thickening of
flour and water; stir in the broth in which the giblets were boiled,
then lift the chicken on a warm plate and pour the broth in
the skillet; if not seasoned enough add a little more.
Fried /Spring/ Chicken — iVo. 2-
Have in a frying pan butter and lard, half a teaspoonful of each,
add more if necessary when frying; roll the chicken in flour and
cook slowly on the top of the stove for one hour and a half; sprin-
kle with salt and pepper, and keep covered; when done add just
a little more flour in the pan and make cream gravy; scrape the
browned well fi'om the pan, stirring thoroughly.
Fricasseed Chicken .
Let the chickens be young, and see that they are carefully singed
and washed. Cut them up, put them in a stew pan, season with
butter, pepper and salt; put them in a small quantity of water,
cook slowly until they are tender; watch it, and if the water is
evaporated too soon add a little more from the kettle. When
done put in the yolks of two eggs beaten up with a cup of sweet
cream, some finely chopped parsley and a little lemon juice, not
more than a teaspoonful; garnish with parsley.
13G POULTRY AND GAME.
Pressed C/dcken — JSfo. 1.
Take two chickens, boil in a small quantity of water, season
with butter, salt and pepper: if the water is evaporated too soon,
add a little more; stew slowly until thoroughly done; take the
meat from the bones, removing the skin and keeping the light
meat separate from the dark; chop the meat and if necessary add
a little more salt and pepper. If you have a mould, use it; if not,
a deep dish will answer; wet the mould; put in a layer of light
and a layer of dark meat until all is used, add the liquor it was
boiled in, which should be reduced to one cup by boiling down.
Pour over and put on a heavy weight; when cold cut in slices. If
you wish you can mix all the m^at together. Add a tablespoon-
ful of crushed cracker to the broth and pour over.
Pressed Chicken — JVo. 2.
Boil two chickens until they will chip easily from the bones; let
the water be reduced to about one })int in boiling. Pick the meat
from the bones, taking out all the fat, gristle, and skin, keeping
the light meat separate . from the dark; chop the meat; wet the
mould; slice two hard-boiled eggs in, then a layer of dark meat, a
layer of chopped hard boiled eggs; season with salt and pepper; a
layer of light meat until all is used; skim the fat from the liquor and
add a little salt, pepper and butter, and one ounce of gelatine; soak
the gelatine twenty minutes in cold water before putting in; when
dissolved pour hot over the chicken. Set away until firm.
Poast Chicken.
After the chicken is prepared for filling, make the following
stuffing: Take the soft part of good light bread, not the crust, and
do not wet it as is usually done, but rub it diy and fine, and work
into it a piece of butter the size of an egg. Season with salt and
pepper, a teaspoonful of summer savory, thyme, or whatever you
may prefer, mix well with the hands and moisten with one table-
spoonful of cream. Rub the chicken well inside and out with salt
and pepper, then fill; sew each slit with strong thread; tie the
POULTRY AND GAME. 137
legs down firmly and press the wings closely to the sides, securing
them with a string tied around the body, and baste; as one side
browns, turn over until it is nicely done; cut the soft part of the
liver and gizzard and put into the gravy; thicken with a little flour
and butter mixed.
Chicken ISalad.
Two chickens, four boiled and four raw eggs. Mix the yolks, and
rub to a smooth paste the raw yolks, two tablespoon fuls of salad
oil added gradually to tlie yolks, beat to a smooth paste, add half a
cup of cream, one tablespoonful of fine white sugar, one teaspoon-
f ul of salt, one teaspoonful of pepper, and one large teaspoonful of
mustard, one-third as much celery as chicken.
tScalloped Chicken.
Two cups of cold chicken chopped fine, two cups of broken
crackers, (oyster crackers preferred), three hard-boiled eggs chopped
fine; mix the eggs with the broken crackers. Lay a layer of crack-
ers, season with salt and pepper, and lay over a few bits of butter,
then a layer of chicken, season with salt and pepper, and lay over
bits of butter alternately until the chicken is used up; finish with
cracker crumbs on the top; pour over one cup of warm chicken
broth. Bake half an hour; when done it should be a nice brown.
Chicken Croquetts — N^o. 1.
One large chicken chopped fine, one or two sweetbreads chopped
fine, one teacupful of bread crumbs, and yolks of two eggs; stir
over the fire until quite stiff; salt and pepper to taste; roll in eg^g
and cracker dust; fry in lard.
Chicken Croquetts — JSfo. 2.
Boil a chicken in a small quantity of water. Par-l)oil a set or
quart of sweet-breads. Chop both very fine, when cold add pep-
per, salt, a teaspoonful of sweet-marjoram, and tliyme finely pow-
dered. Melt two ounces of butter, stir all into the mixture with
two eggs; when well mixed, add cream enough to mould them,
138 POULTRY AND GAME.
which do by pressing into a wine-glass, then slipping a knife in
alongside, and turning it out on a plate to cool. Do this the day
before you want to cook them. When you are ready to fry them,
roll them in beaten egg, then in fine browned bread crumbs or
cracker crumbs. Fry in boiling lard, the same as fritters.
Drolled Chicken.
"Wash and clean the chicken, split down the back, wash and wipe
dry, lay on the meat board and pound until it will lay flat; season
with salt and pepper, lay on a hot gridiron over a bed of coals, boil
until a nice brown, turning often to prevent burning. While the
chicken is broiling, put the giblets on in a pint of water, and boil
until tender; chop fine, add a tablespoonful of flour, and one of
butter well mixed, salt and pepper, and half a cup of cream. When
the chicken is done, lay it in a pan, pour over the gravy and let it
boil one minute and serve; or when broiled, take upon a heated
plate, pour over a little drawn butter, and garnish with slices of
lemon and parsley.
Steamed Chlckeii.
Prepare the chicken the same as for roasting, without filling.
Rub the chicken on the inside with a little salt and pepper, and
place it in a steamer in a kettle that will keep it as near the water
as possible; cover and steam until tender, which will take about
one hour and thirty-five minutes; when done keep warm until the
dressing is made, then cut up and lay on the platter. Take one
pint of gravy from the kettle, mix a tablespoonful of butter with
two of flour, stir in, then add the yolks of two eggs beaten up with
a cup of sweet cream, some finely chopped parsley, if necessary,
and a little salt and pepper. Pour over the chicken one cupful,
and put the rest in a gravy boat; garnish with parsley and lay
sliced hard-boiled eggs over the top.
Chicl-en Pie.
Cut up two young chickens; put on in three pints of cold water;
as it boils away add more, so as to have enough for the pie and
POULTRY AND GAME. 139
for gravy to serve with. Skim when it comes to a boil, and add
salt and pepper. Half an lioui before the chicken is done add some
peeled potatoes of moderate size; when the chicken is tender
lift out; take the meat from the bones, chop in small pieces, and
if necessary add a little more salt and pepper. Line your pan
with rich pastry, lay in a layer of chicken, with little bits of butter
over it, then a layer of the potatoes, sliced, sprinkle over a little
flour, alternating until the chicken is used; add a cup of the broth.
Cover with the pastry, cutting little nicks in the centre. Serve
with the balance of the broth in the gravy boat. It is ready to
serve as soon as the crust is baked. Some line a deep pan with
rich pastry, bake it when done, take it from the pan, set it on their
platter, and when the chicken is done fill it.
Chicl:e)i Oyster Pie.
Line a deep pan with rich pastry; roll another piece of the
pastry, mark it off in squares, lay in a long pan and bake; when
done take out of the pan. Prepare the chicken the same as for
chicken pie, only reduce the broth and add the oyster liquor; when
the chicken is ready to cut add the oysters to the chicken broth;
chop two hard-boiled eggs among the chicken, set the pastry lin-
ing that was in the pan on the platter, lay a layer of the chicken;
cut the pastry that was in the long pan into squares, lay a layer on
the chicken, and a layer of oysters, alternately, until all is used.
Thicken the broth with one tablespoonful of butter and two of
flour, well mixed together; add this before you put the oysters
into the broth. When all is in, pour over the hot chicken broth.
Broiled Pheasant or Prairie Chicken.
Scald and roll them in flannel and lay under the stove an hour,
and you will find them easy to pick. When picked, wash clean,
and with a sharp- knife remove all shot; put on in a small quan-
tity of cold water with the giblets, season with salt, pepper and
butter; let steam until tender; if the water is evaporated too soon,
add a little more from the kettle; when tender take out; rub over
140 POULTRY AND GAME.
with butter and a little more salt and pepper, if the broth in the
pot is not seasoned highly enough; boil over a brisk fire, turning
often to prevent burning, skin side up first; thicken the broth they
were boiled in with one large tablespoonful of butter and one of
flour, well mixed; pour a cupful over, and serve; put the rest in
the gravy boat, or pour over a little drawn butter and garnish with
sliced lemon and parsley. Pigeons ai-e nice cooked in the same
way. They will require a longer time to cook.
Smothered Prairie Cliicken.
Wash perfectly clean, take out the shot, split up the back, wash
and dry them, lay in a dripping pan with the skin side up; wash
the giblets, season with salt and pepper and lay bits of butter all
over; dust with flour and put a pint of water around them; cover
with a close fitting pan. Bake until tender and a nice brown, and
baste every fifteen minutes with the broth in the pan; mix two
tablespoonfuls of flour with a tablespoonful of butter, and add to
the broth in the pan; when done lift the chickens on a warm plate,
set on a pot of boiling water, cover, and set the pan with the broth
on the top of the stove; let it boil a minute, stirring well; pour a
cupful over the chicken, the balance in the gravy boat.
Broiled Quails.
Wash clean, split through the back and dry; flatten them a little by
laying a folded cloth over them and pounding the breast lightly ; sea-
son with salt and pepper and broil over hot coals; lay the skin side
up and baste every few njinutes with butter; when a nice brown turn
and brown the other side. It will require from fifteen to twenty
minutes to cook them. Or when the under side is ready to turn lay
them in a pan, lay bits of butter over them, dust with flour, and
add half a cup of hot water; set in the oven of the stove on the
grate and let brown; baste after they are in a few minutes and
watch closely; when brown, serve. Roast quails the same as
chicken.
POULTRY AND GAME. 141
lioast Wild Duck.
Take out the shot, wash quickly, rinse and soak in salt water two
hours, drain and dry with a cloth, and fill with the following stuff-
ing, which is considered highly satisfactory for a duck, whether
canvas-back or red-head. It is made by grating enough l)read to
fill the bird, moisten it with cream, or with milk, in which is put a
tablespoonful of melted butter, season with salt and pepper, the
rind of a lemon chopped fine, a tablespoonful of chopped celery,
and the yolks of two hard-bciled eggs; mix well, and add the
cream last, pouring in gradually and mixing lightly with the hand;
then fill; sew each slit with thread, tie the legs down firmly, and press
the wings close to the sides, securing them with a string tied around
the body. A little onion in the filling of a wild duck is very nice
for those who like the flavor of the onion. Then put them on in three
pints of cold water, add a little salt, let them boil half an hour, take
them out and put in a dripping-pan, lay bits of butter over, dust with
flour, set in the oven of the stove to roast; reduce the water they
were boiled in to one pint, pour in the pan around the ducks. They
will roast in one hour; if boiled, half an hour; they should be a nice
brown when done. An oyster filling is very nice for wild ducks.
When done, thicken the broth with a little flour and liutter well
mixed. Add to the broth the chopped giblets.
Turkey Dres-ied vitJi Oysters.
For a ten ]KJund turkey take a quart of bread crumbs, one pint of
oysters ; use the soft part of good light bread — not the crust — rub it
dry and fine, and work into it a piece of butter the size of an egg;
season highly with salt and pepper, summer savory, or thyme, one
teasi)oonful of either, and mix well with the hands; strain the oys-
ter liquor and moisten with two tablespoonfuls warmed. Drain
the oysters, and fill with one tablespoonful of bread, then one of oys-
ters, alternating until the turkey is filled. Sew the slits, reduce the
oyster liquor to one pint, put it in the pan hot, and baste often.
Rub the turkey with salt and pepper, lay it in the pan on its back
and lay bits of butter all over, and dust with flour. Lay the gib-
142 POULTRY AND GAME.
lets close to the turkey to keep them soft when done; when the
breast browns, turn on its side; when it browns, turn on the other
side, so that it will be uniformly browned. Chop the soft parts of
the gizzard and liver, and mix with the gravy. When you are
making it, mix a tablespoonful and a half of flour with a half cup
of cream or milk, to thicken it, A turkey of this size will require
three hours to roast.
JBoned Tnrhey.
When the turkey is carefully picked and singed, lay it on a
cloth, breast downwards; with a sharp knife cut the skin almost
the length of the back bone; separate the flesh from the bones on
one side at a time, carefully lifting the flesh with your fingers and
slipping the knife under the flesh; when the wings and legs are
reached cut through the joints on each side till you come to the
breast bone. Cut carefully around the breast bone, the skin being
very thin may break; turn back the skin, lift out the carcass and
proceed to bone the legs and wings, which can be done by scrap-
ing the flesh down as you pull the bone out. If you wish you can
leave the bones in the wings and legs, as they are difficult to re-
move; stuff with farce meat made of one boiled chicken, chopped
fine, two sweet-breads par-boiled and chopped very fine; when
cold add salt and pepper, a teaspoonful of sweet-marjoram, or thyme,
finely powdered, one teacupful of bread crumbs and yolks of two
hard-boiled eggs; mix into it a tablespoonful of melted butter, moist-
en the bread crumbs with a little cream. You can add more bread if
necessary; fill, sew into shape, turn ends of wings under and press
the legs close to the back and tie all firmly, so that the upper sur-
face may be plump and smooth for the carver; rub all over with a
little salt, lay in the dripping pan, sprinkle with pepper, dust with
flour, lay over bits of butter. Bake until thoroughly done, basting
often with drippings; pour two cups of boiling water in the pan;
add more as it boils away. Carve across in slices.
Goose.
The goose is best in the autumn and early part of the winter,
POULTRY AND GAME. 143
never good in the spring. What is called a green goose is four
months old. It is insipid after that, though tender. Select a nice
fat one and roast the same as chicken, and wild goose the same as
wild duck. They are better killed a day or two before cooking,
cleaned and hving up in a cool place. Freezing will make them
more tender and not hurt them; put them in cold water a few min-
utes to thaw.
To Pot Binh.
Grate enough bread to fill the birds, moisten with cream or
milk, in which is put a half or whole tablespoonful of melted but-
ter, according to the number of birds, season with salt, pepper,
half the rind of a lemon chopped fine, a tablespoonful of chopped
celery and the yolks of three hard boiled eggs; allow two good
tablespoonfuls for each bird, stuff them, sew the slits, put them in
a pot with two cups of water, season with salt and pepper and a
little butter, add more water if necessary; when tender put them
in a dripping pan, lay bits of butter over them, dust them with
flour, set in the oven, when a nice brown thicken the gravy with
a little butter and flour well mixed; add the soft part of the livers
and gizzards cut fine to the gravy.
Broiled Woodcock.
Split through the back, wash clean and dry, lay upon a gridiron
well greased with butter, skin side up, baste with butter when
cooking; when the under side is done have ready the warm platter
with a little butter on it, lay the birds without pressing upon the
platter with the cooked side down, so that the juices which have
gathered may run on the platter; quickly place it again on the
gridiron and cook the other side, season with salt and pepper when
done to liking, put on the platter again and spread lightly
with butter, and set in the oven of the stove for a few
moments, but do not let the butter become oily. They will broil in
fifteen or twenty minutes. Snipes are the best smothered or
roasted the same as chicken.
144 POULTRY AND GAME.
Habbits.
Are best in the middle of winter. Put them on in a pint of
water, season with salt and pepper and cook until tender; then lay
them in a dripping pan, lay over them bits of butter, dust with
flour, pour the broth that is in the pot around them, then add a little
hot water to it if necessary; when a nice brown thicken the gravy
with a little flour and butter well mixed together; pour a teacupful
over and put the rest in a gravy boat. Skin the rabbits and lay
them in salt water two or three hours before cookina".
STUFFING FOR POULTRY.
Chestnut Stuffim/.
Put the chestnuts on a fire in a spider or saucepan to burst the
skins; shell them and blanch them, and boil them in a little salt
water until soft; mash them fine, and mix with a little sweet cream
and some Ijread crumbs previously seasoned with salt and pepper.
Potato Stuffi)i(j.
Take two-thirds bread, and one-third boiled potatoes grated, but-
ter the size of an egg, pepper and salt, the yolks of two hard-boiled
eggs, one teaspoonful of thyme cut fine; if dry, pulverized.
Oyster Stuffing for Turkey.
Grate as much good stale bread as will fill the turkey, and sea-
son with salt and pepper, and one teaspoonful of summer savory;
butter the size of an Q^g rubbed into the bread, moisten it slightly
with oyster liquor, and add as many oysters to it as you choose.
The usual quantity to a ten-pound turkey is two pints of bread
crumbs and one pint of drained oysters.
Oyster /Sti/ffincj.
Take two dozen oysters and chop them tine, mix them with a
STUFFING FOR POULTRY. 145
pint of bread crumbs, season to the taste with salt, pepper, and
butter, and moisten sb'ghtly with the liquor of the oysters.
Duck Stuffing.
A highly satisfactory stuffing for a duck, whether canvas- back
or red-head, is made by grating enough bread to fill the bird; moist-
en with cream or milk, in which put a tablespoonf ul of melted but-
ter. Season with salt, pepper, the rind of a lemon chopped fine, a
tablespoonful of chopped celery, and the yolks of two hard-boiled
eggs. A little chopped onion is very nice in wild duck for those
who like the flavor of an onion.
Plain Stuffing.
Take the soft part of good light bread (not the crust), and season
with salt, pepper, and a teaspoonful of summer savory; rub it dry
and fine, and moisten with a tablespoonful of cream or milk, and
work into it a piece of butter the size of an egg^. Work the but-
ter in first, then moisten with the cream.
10
SALADS AND SAUCES.
Melted or JJravm Butter- — No. 1.
One and a half ounces of butter, two teaspoonfuls of flour, one
teacupful of water or milk, a little salt; put the flour and salt in a
bowl and add a little water or milk, mixing it very smooth; put it
into a tin cup and set it in a pot of boiling water; as it warms,
stir; when it has boiled two minutes add the butter by degrees,
stirring all the time until it is entirely melted, and boil a minute.
Use water for fish or meat, milk for pudding.
Drawn Butter — No. 2.
One and a half teaspoonfuls of flour, two ounces of butter, one
teacupful of hot water. Mix the flour to a thin, smooth paste
with a little cold water, and stir into the hot water when it boils,
add the butter by degrees, and stir until it is well mixed; boil a
minute or two.
Brawn Butter — No. 3.
Three tablespoonfuls of butter, half a pint of hot water, one
beaten egg, one heaping teaspoonful of flour; mix the flour to
a smooth paste with a little cold milk, and add to the hot water;
put into a tin cup and set in a pan of hot water; stir until thick.
Have ready the beaten Qgg^ in a bowl; take a teaspoonful of the
mixture from the tin cup and put in the Qgg, and beat until light,
repeating until you have beaten in three teaspoonfuls. Then set
aside the bowl and stir the butter into the tin cup gradually until
thoroughly mixed, then add the beaten egg in the same way.
Hotel Sauce.
Three-quarters of a teacupful of drawn butter, one teaspoonful
SALADS AND SAUCES. U7
of parsley chopped fine, one lemon, cayenne pepper and salt to
taste, one and a half teaspoonfuls of flour, one teacupful of hot
water. Mix the flour to a thin, smooth paste with a little cold
water and stir into the hot water; when it boils add the butter by
degrees and stir until well mixed; boil a minute or two, add the
lemon juice and the pepper and salt; beat hard, and stir in the
parsley; let it boil up once. This is stock sauce, being suitable
for so many dishes — roast or boiled.
Egg Sauce.
The yolks of three hard-boiled eggs, three quarters of a teacup-
ful of drawn butter; chop the yolks of the eggs very fine and beat
into the hot drawn butter. This is used for boiled fowls and boiled
fish; for the fowls you can add some parsley, chopped fine; for
the fish, masturtion seed or chopped pickles; for boiled beef omit
the boiled eggs, and beat up two raw ones very light in a cup
and put into the drawn butter as described in number three; for
boiled beef or chicken, you may use the hot broth taken from the
pot in which the meat is cooking after it has been skimmed and
boiled for some time.
Horse-lxadlsh Sauce.
One tablespoonful of grated horse-radish, one teaspoonful of
prepared mustard, one teaspoonful of crushed sugar, four table-
•spoonfuls of vinegar; mix thoroughly, serve with cold or warm
roast meat.
Egg Sauce for Salt Fish.
Four eggs, half a pint of melted butter, a little lemon juice;
boil the eggs hard, put them into cold water for a few minutes,
chop the eggs into small pieces, not too fine, melt the butter and
stir in the eggs very hot.
Tjohster Sauce.
Pound the spawn with two anchovies, pour on two spoonfuls of
gravy, and strain into some melted butter, then put in the meat of
the lobster; give it one boil, and add a little lemon juice.
148 SALADS AND SAUCES.
Pepper Vinegar.
Six pods of red peppers, broken up, three dozen of black pep-
per corns, two tablespoonfuls of white sugar, one quart of good
vinegar; scald the vinegar in which the sugar has been dissolved,
pour over the peppers, put into a jar and steep ten days; strain and
bottle; this is eaten with boiled fish and raw oysters, and is use-
ful in the preparation of salads,
Mayonaise Dressing.
Yolks of two raw eggs, half a pint of olive oil or melted butter,
Juice of two lemons or a small cup of vinegar, two saltspoonfuls
of salt, one of mustard, cayenne pepper to taste; beat the eggs to
a cream, add the seasoning, then the vinegar and oil, alternately;
add the butter by degrees; jjeat until as thick as boiled custard.
French Mayonahe Dressing for Sliced Tomatoes.
The yolks of three eggs; season to taste with pepper, salt and
mustard, add almost a cup of cream, and half a cup of vinegar;
toil for a few minutes on a quick fire; when cold it will thicken.
Satice Mayonaise.
Yolks of two raw eggs, (not a particle of white, or your sauce
will curdle,) and one and a half mustardspoonfuls of mixed mus-
tard, 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 and cayenne and black pepper to
taste, one-half teaspoonful of salt; stir briskly until quite light col-
ored; serve on lettuce, lobster or fish.
Fish or Meat Sauce.
Mix two soft boiled eggs with half a cup of olive oil or melted
butter, half a cup of vinegar, a teaspoonful of mixed mustard, a
little salt and pepper, a spoonful of catsup.
Lettuce Dressing.
Yolks of two raw ^g^^., two tablespoonfuls of salad oil, two
SALADS AND SAUCES. 149
tablespoonfuls of sugar, four mustardspoonfuls of mustard, two
saltspoonfuls of salt; mix together and beat well, boil one tin-
ful of vinegar, and stir into_ the mixture; set the whole in a pan of
boiling water to prevent its curdling; stir until it thickens.
CJilll /Sauce.
One large onion, one red pepper chopped fine together, six large
tomatoes, one tablespoonful of salt, two tablespoonfuls of brown
sugar, one teaspoonful of ginger, one teaspoonful of cloves, one
teaspocnful of cinnamon, one nutmeg, two cups of vinegar; stir
slowly until well boiled.
(Jelerj ^^inegar.
Pound one cupful of celery seed, put it into a pint bottle and
fill with strong vinegar; shake it everyday for ten days, strain and
keep for use. It will impart a pleasant flavor of celery to any-
thing with which it is used.
Curry Povxler—for Gravies, for Ducks and Other Meats — No. 1.
Take of coriander seed three ounces, tumeric three ounces,
black pepper, mustard and ginger, each one ounce, allspice one-
half of an ounce, cinnamon, one-quarter of an ounce. Place them
in a cool oven over night; next morning pound them well, then
rub them through a fine sieve, put it into a bottle and keep stop-
ped well. Three ounces of this steeped in a quart of vinegar for
ten days will fully impregnate it. One teaspoonful is enough for
any sauce.
Curru Powder— for Ducks, Gravies and other Meats — No. 2.
One ounce of tumeric, one ounce of white ginger, one ounce of
nutmeg, one ounce of cayenne pepper, one ounce of cumin seed,
one ounce of coriander seed. Pound all together and pass them
through a sieve, bottle and cork well. One teaspoonful is sufficient
to season any dish.
Mock Capers.
Take nasturtium seed when full grown, but not yellow, leaving
150 SALADS AND SAUCES.
on two inches of the stem; wash them, put into a jar and cover
with cold vinegar. They will be ready for use in a week.
3£int Sauce — iVo. 1.
Take a bunch of spear-mint, wash entirely free from grit, chop
fine and mix well with eight tablespoonfuls of vinegar and one-
fourth of a pound of sugar. Serve with roast lamb in a sauce
boat.
Mint Sauce — iVo. 2.
Two tablespoonfuls of green mint chopped fine, one tablespoon-
ful of powdered sugar, half a teacupful of vinegar; chop the
mint, put the sugar and vinegar in the sauce boat and stir in the
mint; let it stand in a cool place fifteen minutes before sending to
the table.
Lemon Sauce.
One small cup of sugar, not quite half a cup of butter, one
Q^gi one lemon, all the juice and half the grated rind, one teaspoon-
ful of nutmeg, three tablespoonfuls of boiling water.
Tomato Sauce.
Nine large tomatoes, two onions, one pepper, chopped fine, two
tablespoonfuls of salt, two tablespoonfuls of sugar, one tablespoon-
ful of cinnamon, one tablespoonful of cloves, one tablespoonful of
allspice, two cups of vinegar, one spoonful of mustard seed; boil
one hour.
Celery Sauce.
Boil two heads of celery very tender; pour off the water, and
cut the celery into pieces of an inch in length; thicken a cup of
broth in which the fowl has been boiled, and add half a cup of
cream or milk; season with pepper and salt.
Oyster Sauce.
One and a half teaspoonfuls of fiour, two ounces of butter, one
teacupful of hot oyster liquor; mix the flour to a smooth paste
with a little cream or milk, and stir in when it boils; add the but-
SALADS AND SAUCES. 151
ter by degrees and stir until well mixed; boil a minute or two, and
add the oysters, whole, or cut in two; season with salt and pepper;
as soon as they swell up nice and plump, serve.
Horse-radish.
Grate with a coarse grater, holding it over the stove; the warmth
will prevent the stinging sensation; cover with cold vinegar, and
keep closely corked.
Ajijyle Sauce.
Pare and core sour apples; stew with a little water, and keep
closely covered. When done add a little butter. Sweeten to the
taste, add nutmeg or any spice liked, and serve with roast goose
and pork.
Prepared Mustard.
Three teaspoonfuls of good mustard, one teaspoonful of salt;
mix smooth with a little cold vinegar; finish the mixing with boil-
ing vinegar, and add one tablesjjoonful of sugar. Better after
the first day.
German 3Iustard.
Take of the yellow, or white mustard, and black mustard, ground
line, each one pound and a half, and a pound of sugar. Pour upon
this mixture boiling vinegar to make it the consistency of soft
dough; stir constantly with a paddle for half an hour, and after it
has cooked add one ounce of powdeied cinnamon and half an
ounce of powdered cloves, and mix thoroughly. Put in tightly
covered bottles or jars, thinning witii the best vinegar when want-
ed for use.
Chicken Salad — No. 1.
Two chickens boiled until very tender, then remove the bones
and fat and cut into small pieces and mix with three bunches of
chopped celery. For the dressing take two-thirds of a cup of vin-
egar, two beaten eggs, two teaspoonfuls of mustard, salt and pep-
per to taste, half a cup of butter (or oil, if preferred,) beat together
and heat until it thickens, then when cold stir it lightly into the
152 SALADS AND SAUCES.
chicken and celery ; garnish the whole with cold boiled eggs cut
into rings, and sprigs of bleached celery tops. Salmon salad is pre-
pared in the same way, only less celery is required.
Chicken /Salad — No. 2.
Two fowls, one teacupful of sweet oil, or cream, one half ounce
of French mustard, the yolks of ten hard-boiled eggs, half a pint
of vinegar, one teaspoonful of cayenne pepper, eight heads of cel-
ery, one teaspoonful of salt; boil the fowls, putting a little salt in
the water; when cold cut the meat from the bones in small pieces,
cut the celery fine, and mix them; mash the eggs to a paste, add
the oil or cream, then add the vinegar, pepper and salt; mix the
dressing with the chicken half an hour before serving.
Chicken Salad — iVo. 3-
Chop the white part of the chicken, after it is well boiled; four
hard-boiled eggs, one chicken, half a teaspoonful of mustard to
each ^gg, and one bunch of celery. Chop the whites of the eggs
with the chicken, mash the yolks, put with the vinegar and mus-
tard, add a little pepper and salt, then the olive oil, or butter. The
dressing must be put in last, half an hour before serving.
Chicken Salad — JSFo. 4.
Boil four eggs, using only the yolks; mash smooth; add the
yolks of the eggs, a tablespoonful of mustard, one tal)lesiioon}'ul of
sugar, one saltspoonful of salt, one tablespoonful of melted butter,
two of vinegar; use as much celery as chicken. This is for one
chicken. Cut the chicken and celery into small pieces; mix the
dressing with the chicken a short time before serving.
Chicken Salad — No. 5.
Take a pair of chickens, boil them, saving the broth for soup.
When cold remove all the skin and fat, disjoint them, cut the meat
from the bones into very small pieces, (not exceeding an inch,)
wash and split two large heads of celery and cut the white part
into pieces also about an inch long, and having mixed the chicken
SALADS AND SAUCES. 153
and celery together, put them into a deep dish; cover and set
it away. Just before the salad is to be eaten the dressing should
be put on, which is made thus: Take the yolks of eight hard-
boiled eggs, put them into a flat dish and mash them to a paste
with the back of a spoon; add to the eggs one small teaspoonful
of fine salt, a very little cayenne pepper, half a gill of made mus-
tard, rather more than two wine glasses of sweet oil or cream, then
add the yolk or one raw egg well beaten; mix all the ingredients
thoroughly, stirring them a long time until they are quite smooth.
After you put it on the chicken and celery, mix the whole well to-
gether with a silver fork.
Lobster Salad.
Pick out every bit of the meat from the body and claws of a
cold boiled lobster. Lay aside the coral for the dressing. You
will need seven eggs boiled hard, two tablespoonfuls of salad oil,
one teaspoonful of salt, two teaspoonfuls of white sugar, quarter
of a saltspoonful of cayenne pepper, use vinegar at discretion, rub
the yolks to a smooth paste in a bowl until perfectly free from
lumps, add gradually, rubbing all the while the other ingredients,
the coral last. This should be worked well; proceed slowly and
carefully in the ojieration of mixing the various ingredients, moist-
ening with vinegar as they stifPen, increase the quantity of this as
the mixture grows smooth until it is thin enough to pour over the
minced lobster. You will need a teacupful at least; then stir long
and well, that the meat may be thoroughly impregnated with the
dressing. Chop one bunch of celery and mix with the lobster; a
few minutes before serving garnish with cold boiled eggs and
parsley. If canned lobster is used, the contents of the can must
be turned out on a dish several hours before the dressing is added
that the close airless smell may pass away.
Sardine Salad.
Mix the sardines with some hard boiled eggs chopped fine, add
some chopped parsley, and lay over the top some sliced lemon, and
garnish with parsley.
154 SALADS AND SAUCES.
Tomato Salad — No. 1.
Twelve medium sized tomatoes peeled and sliced, four hard
boiled eggs, one raw egg w^ell beaten, one teaspoonful of salt, half
a teaspoonful of cayenne pepper, one teaspoonful of white sugar,
one tablespoonful of salad oil, two teaspoonfuls of made mustard,
one teacupful of vinegar; rub the yolks to a smooth paste, adding
by degrees the salt, pepper, sugar, mustard and oil; beat the raw
egg to a froth and stir in, lastly the vinegar. Peel the tomatoes,
slice them a quarter of an inch thick and set the dish on the ice
while you are making ready the dressing; stir a large lump of ice
rapidly in this dressing until it is cold; take it out, cover the toma-
toes with the mixture and set back on the ice until sent to the
table.
Tomato Salad — No. 2.
Peel and slice the tomatoes, put into a salad dish, make a dressing
of the yolks of three hard boiled eggs, pepper and white sugar,
mix mustard and a half a teacupful of vinegar. Pour the mixture
on the salad.
Celery Salad.
One boiled egg., one raw egg., one tablespoonful of salad oil,
four tablespoonfuls of vinegar, one teaspoonful of white sugar,
one teaspoonful of pepper, one of made mustard, one saltspoonful of
salt; prepare the dressing as for tomato salad, cut the celery into
bits half an inch long, eat at once, before the vinegar injures the
crispness of the vegetable.
Cabbage Salad — No. 1.
To one cup of vinegar, take a piece of butter as large as a black
walnut, scald the vinegar sufficiently to melt the butter, sweeten
to the taste, chop a small cabbage very fine, put into it a table-
spoonful of mixed mustard, and the same quantity of celery seed;
beat the yolks of two eggs and pour in the hot vinegar, stirring
well all together, and eat cold.
SALADS AND SAUCES. 155
Cabbage Salad — Ko. 2.
One head of finely chopped cabbage, half a pint of sour cream,
one well beaten egg, season with sugar, salt, pepper and mustard,
a little chopped celery or a tablespoonful of celery seed, add vin-
egar.
Salmon Salad.
One and a half pounds of cold boiled or baked salmon, two
heads of celery or white lettuce, cut the celery into small
pieces, mince three-quarters of the salmon, and lay aside four or
five pieces, half an uich wide and four or five niches long, cut them
smoothly and of uniform size, prepare the dressing thus: take the
yolks of eight hard boiled eggs, put them into a flat dish and mash
them to a paste with the back of a spoon, add to the eggs one
small teaspoonful of fine salt, a very little cayenne pepper, add
four tablespoonfuls of made mustard, rather more than two wine-
glassfuls of sweet oil or cream, then add the yolk of one raw e^g
well beaten, mix all these ingredients thoroughly, stirring them a
long time till they are quite smooth, lay the reserved pieces into
the dressing for five minutes, then mix the whole well together
with a silver fork half an hour before serving, and mix the reserved
pieces in with the salmon, garnish with cold boiled eggs and sprigs
of bleached celery or sliced lemon or parsley. Shred the lettuce,
handle as little as possible, and heap in a bowl with jDOunded ice,
this must accompany the salad, the guests may then dress to their
liking. Yovi can omit the celery and mix the lettuce with the fish
if it is to be eaten immediately.
Potato Salad.
Boil potatoes till fine and tender enough to slice very thin, with
two or three unions, cut fine and mix well through them; just be-
fore serving pour over the following dressing: To one pint of vin-
egar take the yolks of twelve eggs, eight will do, pour the boiling
vinegar over them, stir briskly, return to the stove, let it boil
enough to cook the eggs, stirring all the time; add about one ta-
15G SALADS AND SAUCES.
blespoonful of sugar, three or four tablespoonfuls of mixed mus-
tard, as much oil as suits the taste, or a tablespoonful of melted
butter, a little salt. Garnish with parsley leaves.
Celery Slaio — No. 1.
Chop two bunches of celery, half a head of cabbage for the
dressing, take the yolks of four eggs, vinegar, salt and pepper, one
teaspoonful of sugar, butter the size of an Q^g,., two teaspoonfuls
of mustard, boil until thick, when cold add two tablespoonfuls of
thick cream, one tablespoonful of oil.
Celery /Slmo — JVo. 2-
Take one head of cabbage, cut on the slaw cutter or with a
knife fine, three bunches of celery and one large sweet pepper,
chop celery and pepper fine, two tablespoonfuls of sugar, a salt-
spoonful of salt, and pepper to taste; mix all together, heat a cup
of vinegar and pour over it.
Asjycariffus Salad.
After having scraped and washed the asparagus, Ijreak in pieces
two inches long, boil in just a little water, keep covered close and
watch carefully; when almost done boil down to half a cup, season
with salt and pepper, one small tablespoonful of vinegar if very
sharp, a lump of butter the size of a walnut; boil down vnitil al-
most dry, remove from the stove and mix through it four hard
boiled eggs chopped fine, and garnish with sliced hard boiled eggs.
ChicTcen /Salad.
Two large fowls boiled, take the skin and fat off and chop it^up
fine, one and a half dozen eggs, rub up the yolks into a batter and
chop the whites, half a pint of butter, half a pint of vinegar, one gill
of mixed mustard, and one small teaspoonful of cayenne pepper,
about one-third as much celery as chicken, chop the celery into
pieces half an inch long.
/Salad Dressing.
One egg, two-thirds of a cup of sweet milk or cream, half a
SALADS AND SAUCES.
157
teaspoonful of salt, a little mustard and sugar to taste; let come
to a boil and while hot stir in vinegar to taste; when quite cold
pour over cabbage.
S'weet-Jiread Salad.
One and a half pounds of sweet-breads, one and one-half pounds
of celery; wash the sweet-breads and put into strong salt water
for one hour, then boil in fresh water until tender; when cold
crumble them.
Dressing for Them. — Yolks of five or six eggs, well beaten,
one large tablespoonfulof butter, one teaspoonful of salt, one tea-
spoonful of sugar, one teas])oonful of dry mustard, a saltspoonful
of red pepper, one-half a cupful of vinegar; mix well together
and stir over the fire till thick as paste. Put into a bowl, and
when cold put on ice; mix with a cupful of sweet cream; chop
celery fine and mix.
l^ 'ii'J^'^iti':'i:i'^±^'ii^^i^ ^^ ^'ii>Ji'Ji'^l^^i:^'^^i^^i^'^^^^
OMELET.
Omelet— No. 1.
The great merit of any omelet is tliat it should not be greasy,
burnt or overdone. The omelet should be thick, have a full, rich,
moist flavor, and should be fried in a small pan with good butter.
Take six eggs, separate the whites from the yolks, add a little salt
and pepper to the yolks, then whip the whites to a stiff froth, put
a large spoonful of butter into the hot pan, and while it is melting
mix with the yolks two tablespoonfuls of good cream or half a cup
of milk, then stir in the whites and pour into the pan; shake it in
the pan until the eggs begin to set; then with a broad-bladed
knife raise the omelet in the pan to let the butter all over the bot-
tom of the pan, and set it in a hot oven to brown. Have a hot
dish, lay it upside down on the pan, and turn it upside down on
the dish. It must be eaten as soon as done. It may be flavored
with oysters or chopped boiled ham.
Omelet— No. 2.
Three eggs, whites and yolks beaten separately, half a cup of
milk, one tablespoonful of flour, one half a tablespoonful of butter.
Divide the milk, stirring the flour in one half, the butter in the
other, placing the butter where it will warm. When the pan is
hot, butter it, and mix all together, adding the whites last. Pour
into the pan, fold wheii brown, cover when cooking, and season
with pepper and salt to the taste when cooked. Serve when done.
Omelet — No. 3.
Six eggs, one cup of milk, salt and pepper to the taste, butter the
OMELETS. 159
size of a hickory nut, melted, one teaspoonlul of baking- powder;
beat the eggs separately, mix all together, and add the whites last,
butter your pan and have it warm, but not hot enough to scorch,
bake in a moderate oven. Test your oven with a teaspoonful of
flour, if it browns nicely it is right.
Omelet — No. 4.
Six eggs, one cup of sweet milk, one teaspoonful of flour, half
a teaspoonful of salt; beat the whites and yolks separately, mix
the flour, milk and salt, add the yolks, beat a little and add the
whites. Have your skillet hot and well buttered, pour in and l>ake
in a quick oven.
Oyster Omelet.
Twelve oysters if large, double the number if small ones, six
eggs, one cup of milk, one tablespoonful of butter, salt and pep-
per; chop the oysters very line, beat the yolks and whites separ-
ately, the whites until it stands in a heap; put three tablespoonfuls
of butter into a frying pan, and heat while you are mixing the om-
elet, stir the milk into a deep dish with the yolks and season, put
in the chopped oysters, Ijeating vigorously as you add them grad-
ually; when they are thoroughly mixed, pour in a spoonful of
melted butter, finely whip in the whites lightly and with as few
strokes as possible; if the butter is hot, and it should be so, that
the omelet may not stand uncooked, put the mixture into the pan;
do not stir it, but when it begins to set slip a broad-bladed, round-
pointed dinner knife around the sides and cautiously under the
omelet, that the butter may reach every part, as soon as the center
is fairly set turn out into a hot dish and serve.
Cheese Omelet — No. 1.
Put a small piece of butter into a frying pan, lay over the pan
thin slices of cheese, set into the oven to heat, beat six eggs sep-
arately, add a teaspoonful of baking powder to a tablespoonful of
flour, mix smooth with half a cup of milk, add to the yolks, season
with salt and pepper, then stir in the well-beaten whites, pour over
the cheese, cover and bake until done, then serve.
160 OMELETS.
Cheese Omelet — No. 2.
Butter a deep dish, cover the bottom with thin slices of cheese,
place upon them slices of bread nicely browned and buttered,
sprinkle over a little red pepper and mustard, then another layer
of cheese, beat the yolk of an egg in a cup of cream and pour over
it; place it immediately into the oven, and bake until nicely
browned. Serve hot or it will be tough.
Cheese Omelet — No. 3.
Butter a deep dish, cover the bottom with thin slices of cheese;
place upon them bread toasted a nice brown, a little red pepper
and mustard, then another layer of cheese; beat the yolk of an
Qgg into a cup of cream and pour over it. Place it immediately in
the oven and bake until nicely browned. Serve hot, or it will be
tough.
Boiled Omelet.
Set a pint of milk on to boil, beat up six eggs; when the milk
comes to the boil, put in the eggs and continue stirring until it
thickens; add salt and pepper to taste, and serve when done.
Bengal Omelet.
Take half a dozen fresh eggs, beat the whites and yolks well to-
gether, chop a half a dozen j'oung onions fine, mix all together and
fry after the form of a jaancake.
Green Corn Omelet.
Boil one dozen ears of sweet corn, cut from the cob. Beat to-
gether five eggs; mix with the corn and season with pepper and
salt; make into small cakes. Dip into the beaten yolk of an egg.,
and then into bread crumbs; add a teaspoonful of flour to the
bread crumbs and season them with a little salt and pepper. Fry
])rown.
Tomato Omelet.
Scald your tomatoes and peel; season with salt and pepper, and
a little butter and sugar. When nearly done, beat up six eggs,
OMELETS. 161
stir into one quart of tomatoes, and continue stirring until it thick-
ens; lift it on the dish you intend serving in, season some bread
crumbs, add a little butter to them, sprinkle over the omelet and
brown in a quick oven.
Poached Eggs.
Have a pan of boiling water, with a little salt. Break the eggs
separately into a saucer and slip gently into the water. Let
them remain until the white is set, then put the pan on the fire;
when the water boils up the eggs are sufficiently cooked. Remove
with a skimmer; trim neatly; pour a little melted butter over and
sprinkle with pepper.
Boiled Eggs.
Drop them into boiling water, and if liked soft boil them three
minutes; if you wish them sufficiently hard to cut in slices, they
should boil five minutes.
Scratnbled Eggs.
Heat the skillet and put in a little butter; break the eggs into a
dish, season with pepper and salt; beat up just enough to be
smooth, then pour into the buttered skillet, and keep stirring with,
a knife until it thickens.
Shirred Eggs.
Butter a dish and break into it a number of eggs, taking care-
that they do not encroach upon each other enough to break the
yolks; sprinkle pepper and salt over them, put a small piece of
butter upon each, and add a tablespoonful of cream for each e^^.
Bake in a hot oven until the whites are set.
Breaded Eggs.
Boil the eggs hard, and cut in round, thick slices; pepper and
salt; dip each in a beaten raw Qg,^., then in fine bread crumbs or
powdered cracker, and fry in butter hissing hot. Drain ofE every
drop of grease and serve on a hot dish for breakfast.
Eggs witJi ChecM.
Put a small piece of butter in a skillet; lay thin slices of cheese
11
1G3 OMELETS.
over the pan; when the cheese is tender, break eggs over it, then
season with a little salt and pepper. When done lift them out
carefully, put on a hot dish and garnish with parsley.
Stuffed Eggs.
Boil the eggs hard, remove the shells, and cut in two. Remove
the yolks and mix with them salt, pepper and a little dry mustard,
add cold ham, chicken or tongue chopped very fine and then fill
the cavities; smooth them and put the halves together; dip into
l)eaten raw egg., then in fine bread crumbs or powdered cracker
crumbs and fry in hot butter; drain off the grease and serve hot; ^^
garnish Avith parsley. For "picnics they are nicer not browned.
Wrap in white tissue paper.
SHELL FISH.
Opening an Oyster.
An experienced oysterman opens oysters without getting- a par-
ticle of shell or dirt among them. Some experts can open the lar-
gest oyster with the blade of a penknife. The scientific way of
doing this is to insert the edge of the blade in exactly the right
part of the joint which connects the two halves of the shell. In
selecting oysters choose those which have the shell firmly closed;
if open they are unfit for use. When opened carefully remove all
bits of shell. The small shelled oysters have the richest flavor.
In selecting canned oysters beware of those which have the sides
of the can swollen. In dressing oysters season with salt and but-
ter when done to prevent shriveling, and serve at once.
Boiled Oysters.
The oyster requires but little time in the boiling liquor in which
it is stewed. When the oyster liquor comes to a boil add a little
cracker dust or flour to thicken it slightly and prevent it from
being too soupish in its consistency. When the liquid boils brisk-
ly it is time to put the oysters in and stew them gently. Watch
them closely; the moment their edges begin to curl a little add
fresh cream or milk, and season with butter, salt and pepper. Con-
tinue the influence of the heat for a half a minute, then add your
broken crackers and serve.
Fried Oysters.
To a bowl of crackers rolled fine, add one tablespoonf ul of flour;
season with salt and pepper. Drain the oysters in a colander, omit
164 SHELL FISH.
the old way of drying them, and dip in yolks of eggs, then in the
cracker dust, and fry in equal quantities of butter and lard. This
is sufficient for five dozen oysters.
Roasted or' Haked Oysters.
Clean the shells nicely, and lay them in a dripping pan, set in a
hot oven with the rounded side of the shell downward. This will
hold the juice, which will otherwise run out and leave the oyster
dry. As soon as they open take them out, remove one shell, turn
a little melted butter on each; serve hot, allowing guests to salt
and pepper to taste. If liked, dilute a little lemon juice and put
a little on each.
Broiled Oysters.
Prepare a cup of crackers rolled fine, add one teaspoonful of
flour, season with salt and pepper, mix well together. Select large
oysters, drain the oysters in a colander, dip in egg., then in cracker
dust, and broil on a fine folding wire broiler, well greased, turning
frequently to keep the juice from wasting. Serve immediately in
a hot dish, with a little drawn butter poured over them.
Oysters Baked in the Shell.
Wash the shells perfectly clean and wipe dry. Put into a bak-
ing pan, round shell down, and set into a very hot oven for three
or four minutes or until you can remove the upper shell. Put two
or three oysters into each round shell, sprinkle with salt and pep-
per, add a small piece of butter, sift over a little cracker dust, and
return to the oven to brown.
Pickled Oysters.
Take one hundred oysters, fresh from the shell, scald them in
their own liquor; if not enough to keep them irom burning add a
very little water. Then take the oysters and lay them on a platter
to cool ; strain the liquor through a muslin cloth, add to it a pint
of the best white wine vinegar, one medium sized onion, chopped
very fine, one ounce of pepper, the whole kernels, and half an
SHELL FISH. 165
ounce of allspice, whole also, and half a teaspoonful of salt. Let
these boil for five minutes. When cold strain it and pour over the
oysters. Keep the sauce-pan covered while boiling the vinegar
and spices to prevent evaporation. Cover the jar or bottles in
which you put the oysters. These will keep for several weeks if
put in a cool place.
Ouster Fricasse.
Take no less than six oysters for every person — good box oysters;
strain the liquid into a porcelain-lined sauce pan, add a large cup
of strong beef broth, a piece of butter the size of an ^^^^ rolled in
flour, season with celery salt, and beat the yolks of three eggs (for
about thirty oysters). Let all this boil nicely and smooth, then add
the oysters; they must not boil, but get heated through well.
Serve as soon as prepared. While you prepare the dressing have
your oysters in a colander over a pot of boiling water to heat them
gradually.
Rau:) Oysters.
Drain, and sprinkle with salt and pepper, and place on a dish on
ice. Take a square block of ice, make a cavity in the centre with
a flat-iron. When ready to serve drain the oysters and place them
in the cavity of the ice, and lay sliced lemons around the edge.
Place the ice on a platter and serve with Chili sauce, lemon, salt,
pepper and vinegar; or, if you prefer less trouble, drain well in a
colander, season with salt and pepper, and place on a plate; set on
ice or in a cool place. Drain and serve with horse-radish, lemon,
pickles and crackers.
Scolloped Oysters — JSfo. 1.
One layer of oysters, lay over them bits of butter, pepper and
salt, and broken crackers, repeating until the dish is full, and fin-
ishing with crackers covered with bits of butter seasoned with pep-
per and salt; pour over the oyster liquor, heated. Bake half an
hour. It must be a nice brown when done.
Scolloped Oysters — N'o. 2.
Three pints of bread crumbs, three eggs mixed with crumbs,
166 SHELL FISH.
one quart of oysters; season with salt and pepper; put a layer of
oysters and a layer of crumbs until the dish is full, and bake one
hour. This makes a large dish.
Oyster Croquetts.
Half a cup of rice, one pint of oyster liquor, three eggs, one ta-
blespoonful of melted butter, a saltspoonful of salt; remove the
hard part from the oysters and chop them in small pieces; soak the
rice three hours in the oyster liquor, warmed; if not enough to
cover, add a little milk, then set on the stove and boil in the oyster
liquor until tender and almost dry ; then add the butter and salt
and oysters and cook until the oysters are done. Whisk the eggs
to a froth and cautiously take the sauce-pan from the fire, while
you whip them into the mixture; return to the stove and stir while
they thicken, allowing them to boil; remove from the stove and
turn out upon a well greased dish to cool; when cold, flour your
hands and roll into oval or pear-shaped balls, dip in beaten eggs,
then in fine cracker crumbs and fry in butter and lard mixed.
Some make them of mashed potatoes and oysters.
To Magout Oysters.
Open four dozen of large oysters, save the liquor, make a thick
batter of cream, the yolks of eggs and parsley chopped fine. Dip
the oysters into the batter and then loU them in bread crumbs,
fry a light brown; when fried take them up and lay on a drainer;
empty your pan and dust some flour all over it, put in two ounces
of butter; when it is melted and thick stir in, add two ounces of
pistache nuts shelled; let them boil, then beat the yolks of two
eggs in half a pint of cream, and stir all together until it is done.
Lay the oysters in the dish and pour the ragout over them. Gar-
nish the dish with sliced Florida oranges.
Marhled Oysters.
Two pounds of veal, four dozen oysters, one small box of Cox's
gelatine; let soak twenty minutes in cold water, stew the veal in
the oyster liquor, add a little salt, \\^hen tender and almost done
SHELL FISH. 167
add the oysters. When the oysters are done take them and the
veal out and set away to cool; strain the oyster liquor, add a little
butter, set on the stove, when it boils pour over the gelatine and
stir well. Wet your mould or dish with cold water, lay a layer of
sliced hard-boiled eggs, then a layer of veal chopped fine, season
with pepper and salt, a layer of chopped oysters, the hard part
taken out, season with pepper and salt alternately vmtil the dish is
full. Pour over the gelatine and set away until firm; turn out and
garnish with parsley or celery tops.
Spiced Oysters.
One hundred and seventy-five large oysters, lay them in a deep
dish, strain the liquor on them, add salt to taste, let simmer until
heated through. Take them out, leave the liquor on, add to it one
pint of vinegar, three dozen cloves, three dozen allspice, let it
come to a boil; when the oysters are cold pour the liquor over
them.
Oyster Sauce.
Boil the oysters in their liquor a few minutes. As soon as the
edge of the oysters curl take them out, thicken with a little butter
and flour well mixed, season with pepper and salt and add half a
cupful of cream. Boil three or four minutes, add the oysters and
serve.
Oyster Omelet.
Beat six eggs light, separately, add to the yolks half a cupful of
milk, a little salt, a tablespoonful of flour and a teaspoonful of
baking" powder; chop a dozen large oysters fine, removing the hard
part, add to the yolks, beating vigorously; then add the beaten
whites lightly. Pour into a pan that has been previously heated,
add a little butter, set in the oven of the stove to l^ake.
French Oyster Stei'\
One quart of oysters; put the liquor on the stove, let it boil ;
skim, and season with butter, pepper and salt; mix a small table-
spoonful of flour with two tablespoonfuls of butter; stir in, and add
1G8 SHELL FISH,
the juice of a lemon sweetened to taste, one teaspoonful of whole
allspice, half a teaspoonful of whole cloves, the yolks of two hard-
boiled eggs rubbed smooth with a little butter; boil five minutes,
then add the oysters and the crackers. When done serve.
Oyster /Steic.
Take one quart of oysters, put the liquor from the oysters on the
stove, season with salt and pepper; mix a small tablespoonful of
flour with two of butter and add to the liijuor; when it comes to
the boil add half a cup of good cream; boil a few minutes, then
add the oysters; when done add the crackers and serve.
Oyster Powder.
Take fresh oysters and beard them and place them in a vessel
over the fire for a few moments to extract the juice, then put them
out to cool and chop them very fine with pounded biscuit and
finely pulverized lemon peel and mace; pound them until they be-
come a paste ; make them up into thin cakes, and place them on a
sheet of paper in a slow oven. Let them bake until they become
quite hard, pound them as soon as done into powder, and place
in a dry tin box; keep in a dry place, and when oysters are out of
season use to flavor with.
Oyster Pie.
Two quarts of oysters, one dozen hard-boiled eggs; first a layer
of warm oysters, season with a little salt, pepper and butter, then
a layer of chopped eggs, butter, salt and pepper; sprinkle over a
handful of flour and a layer of broken crackers, alternating until
the oysters are used; reduce the oyster liquor to a pint, pour over
warm, and cover the top and down the sides with pufi" paste ; bake
half an hour. This makes a large dish for company.
Oyster Patties.
Roll out some pug paste thin and cut it neatly into shapes either
square or circular. Bake each separately in tin pans, cutting a
round hole in the centre of each upper crust; fill with oysters and
SHELL FISH. 169
hard-boiled eggs chopped fine, and season with salt, pepper and a
little butter.
Oyster Pot-pie.
Bake nice light biscuit; boil the oysters as for stew; cut the
biscuit in two, fill with oysters, lay the top on, lay the biscuit on
a large plate and pour the stew over them. Serve as soon as pre-
pared.
Oysters vith Toast.
Toast a nice light brown, boil the oysters as for stew, and lay in
a shallow dish; pour the liquor over hot; lay the oysters on the
toast and garnish with hard-boiled eggs cut in slices.
/Steamed Oysters.
Select nice large oysters, drain and put into a pan and place in
a steamer over boiling water; cover and steam until the oys-
ters are plump, then place them on a warm dish; season with salt
and pepper and pour over drawn butter; garnish with sliced lemon
or hard-boiled eggs.
. Oysters and Macaroni.
Boil the macaroni in the oyster liquor, add a little butter and
salt; when tender lay a layer of macaroni in a dish, then a layer of
oysters; season with butter and a little salt and pepper; a layer of
hard-boiled eggs chopped fine; alternate until the dish is full; if
any of the oyster liquor remains, pour it over; if not, pour over
a little milk, warmed. Cover the top with bread crumbs or cracker
dust; salt pieces of butter.
Border Oysters.
Take six potatoes, three eggs, one tablespoonful of butter, one
teaspoonful of salt, half a cup of boiling milk. Pare, boil and
mash the potatoes; when fine and light, add the butter, salt and
pepper and two well beaten eggs. Butter the border mould and
pack the potato into it. Let this stand on the kitchen table ten
minutes, then turn out on a dish and brush over with one well
beaten Qg;g. Brown in the oven, and when done fill the centre
with an oyster stew.
170 SHELL FISH.
Clam Stew.
Select hard-shell clams, wash and put in a pot, with water
enough to prevent their burning; steam until the shells open;
take out and warm them up with the clam broth; when they come
to the boil add a cup of milk, a little butter, pepper and salt;
thicken with a little cracker dust.
Fried Clams.
Free from the shell large soft-shell clams, dry them in a nap-
kin; dip them in beaten egg, then in cracker crumbs; fry in butter
and lard mixed. Fry longer than oysters. Long clams, if large,
are nice taken from the shells and broiled.
Clam Fritters.
One dozen clams minced, one pint of milk, four eggs, liquor of
the clams, salt and pepper, add flour enough to make a thin batter.
Fry in hot lard quickly. Beat the eggs separately and add the
whites last.
Clam Pie.
Take three pints of clams; if large chop them, put in a sauce-
pan and boil in their own liquor, adding a little water if necessary;
add to the liquor half a teaspoonful of whole allspice and half a
dozen whole cloves. Boil four or live medium sized potatoes;
when done cut in thin slices; set a small cup in the centre of the
pudding dish to keep the top crust raised; put in first a layer of
clams, then a layer of hard-boiled eggs chopped fine; season with
a little butter, pepper and salt, then sprinkle over a little flour,
then a layer of sliced potatoes, alternating until the dish is filled;
there should be the same quantity of liquor as for oyster pie;
either hard or soft-shell clams can be used. Cover with a nice pie
crust half way down the sides.
Clam Chopxier.
Take forty clams, whole or chopped; fry three slices of ham;
take them out, and put in the pork fat a layer of the clams, then a
SHELL FISH. 171
layer of the ham cut in small slices, and a layer of broken crackers;
season with salt and pepper and spices to your taste; alternate un-
til the clams are all in. Cover with clam liquor; if not sufficient,
add a little water; pour the liquor over warm. Boil twenty min-
utes, or until the clams are done. When you lift the clams thicken
the liquor with a little flour mixed smooth in a little water; add a
little butter if you wish it very rich, a tablespoonful of catsup, or
a half glass of white wine, or a little lemon juice. Any kind of
fish can be used for chowder; bass is the best. Garnish with sliced
lemon.
Lobster Patties.
Make some puff paste and bake in deep patty pans. Cut the
meat of cold boiled lobster into dice ; heat a pint of lobster in a
cup of cream, add the yolks of thtee hard-boiled eggs, season with
salt and pepper, fill the patties, sprinkle over cracker crumbs, and
lay on each bits of butter. Set in the oven to brown.
foiled Lobster.
Tie the claws, put in a kettle and just cover it with cold water;
cover the kettle and set it on a hot stove. A lobster suffers less
l)y being put in cold than in boiling water, and the flesh is firmer
when done. In putting it in boiling water it is killed by the
heat; in cold water it is dead as soon as the water gets warm. It
takes from fifteen to twenty-five minutes boiling, according to the
size of the lobster. When boiled take it from the kettle, break it
in two and place it in a colander to let the water drain; remove as
soon as it is split, the vein found immediately under the shell and
all along the flesh of the lobster. The stomach is found near the
head; remove it and throw away; all the rest, including the liver,
is good.
Lobster Croquetts.
To the meat of a well boiled lobster chopped fine add pepper and
salt; mix with this one-quarter as much bread crumbs, well rubbed
and seasoned with salt, pepper and a little butter; moisten with a
tablespoonful of cream; make into ovates or pointed balls, roll in
172 SHELL FISH.
beaten egg and cracker dust, and fry in butter and lard mixed.
Serve dry and hot. Garnish with parsley.
Lobster Cutlets.
Cut the meat of a cold boiled lobster into dice and mix the lob-
ster fat with it. Add three-quarters of a cupful of mushrooms cut
into dice, season with celery, salt, a little cayenne pepper. Put a
piece of butter half the size of an %^^ into the sauce-pan, and when
it bubbles stir in a tablespoonful of flour. Let the flour cook a
little, then add a cupful of cream and some finely minced parsley;
stir until the sauce thickens, then add the other ingredients and
stir well until they become scalding hot. Remove from the fire
and stir in the well beaten yolks of three eggs. Spread this mix-
ture an inch thick upon a buttered dish and set it upon ice to be-
come chilled. Then cut it into small parallelograms and roll in
beaten eggs and cracker crumbs. Fry in boiling lard the same as
fritters.
Deviled Lobster.
Extract the meat from a boiled lobster and mince it fine; season
with half a teaspoonful of made mustard, celery, salt and pepper,
and sprinkle over a little curry powder; stir until well mixed,
then put it into a porcelain sauce-pan covered with just enough
water to keep it from burning; let it boil up once and stir in a ta-
blespoonful of lemon juice or two tablespoonfuls of vinegar and a
tablespoonful of butter; let it boil up once, and serve. Garnish
with sliced lemon.
Crabs.
In purchasing crabs give the preference to those which have a
rough shell and claws, and bright color. The male is considered
preferable. If a cooked crab held by its claws and shaken is found
to rattle as if it contained water, it is of an inferior kind. To boil
crabs put them into the water alive; let them boil twenty minutes;
wipe, and crack the claws, and serve the same as lobster.
To cook soft-shell crabs remove the claws, cut open and take
away the sand-bag and spongy part, then fry them brown in lard
SHELL FISH. 173
and butter mixed and salted. Crabs will not keep over night; the
shell hardens in twenty four hours.
Scallops.
Scallops in the shell must be boiled, and the hearts taken out —
the heart is all that is used. You can purchase them in the mar-
kets ready for use. Dip them in beaten egg, then in cracker
crumbs, and fry in butter and lard mixed, or stew the same as oys-
ters.
Shrimps.
Shrimps are the smallest of all fish belonging to the lobster spe-
cies. Pull off the head and squeeze the body out of the shell by
pressing it between the forefinger and thumb. They are generally
used as sauce for boiled fish, squeezed out of the shell and stirred
into drawn butter. They can be boiled the same as oysters.
Deviled Crabs.
One cup of crab meat picked from shells of well boiled crabs,
two tablespoonfuls of rolled crackers, yolks of three hard-boiled
eggs chopped fine, one teaspoonful of lemon juice, half a teaspoon-
ful of made mustard, pepper and salt, two tablespoonfuls of drawn
butter. Mix the cracker crumbs with the chopped crab meat, yolks,
seasoning, and drawn butter; fill scallop shells or small pattypans
with the mixture, sprinkle cracker crumbs over the top, lay over
bits of butter; brown in a quick oven; serve in the shells.
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FISH.
In selecting fish observe the following: If fresh, the eyes will
be full, the gills red and the flesh firm; but when the eyes are
sunken and the flesh flabby, they are stale. Fish should be thor-
oughly cleansed when first procured, and washed in just enough
water to cleanse them, for if too much water is used the flavor
will be diminished, sprinkle salt in the inside and if they are to be
broiled add a little pepper. Keep them in a cool place until you wish
to cook them. Most fish are best broiled or fried the day after
they are caught. Fresh water fish are apt to have an earthy taste,
which may be removed by soaking them in a solution of salt water
after they are cleansed. Most kinds of salt fish should be soaked
in cold water six or twelve hours before cooking them. In soak-
ing fish place them with the flat side down.
Turhot.
Take a fine large white fish or three pounds of halibut, steam
until tender, take out the bones, sprinkle with pepper and salt.
For the dressing, heat a quart of milk, thicken with a quarter of a
pound of flour; when cool, add two eggs and a quarter of a pound
of butter; put into a baking-dish a layer of fish, then of sauce,
until full, season with parsley or thyme, cover the top with bread
crumbs; bake half an hour, garnish with sliced lemon and sprigs
of parsley.
Baked Fish.
Clean, rinse and wipe dry fish of any kind weighing three pounds
or more, rub the fish inside and outside with salt, fill with a stuff-
FISH. 1 75
ing made like that for fowls, only not quite as moist, and seasoned
highly with pepper and salt; sew it up and roll in flour, lay in a
hot pan and put bits of butter over it and a little water into the
pan; bake an hour and a half, basting occasionally, garnish with
sliced lemon and celery tops. If it boils down add a little more
hot water.
Baked Shad.
Open and clean the fish, cut ofE the head, cut out the backbone
from the head to within two inches of the tail, and fill with the fol-
lowing stuffing: take the soft part of good light bread, not the
crust, and do not wet it as is usually done, but rub it dry and fine,
and work into it a piece of butter the size of an Qgg, season with
salt, pepper and parsley, and 'moisten with one tablespoonful of
cream, some good cooks use eggs, but they will make the filling
too heavy; if you prefer eggs, boil them hard, chop fine and add;
sew it up or wind tape several times around the fish, and then flour
well and lay in a pan on muffin rings to prevent it from scorching
when baking; lay bits of butter over the top, and keep water
enough in the pan to keep from burning, baste occasionally; bake
an hour and a half, serve with fish sauce.
Fried Mackerel.
Clean and split across from the back, scrape all the thin black
skin from the inside. Wipe dry, roll in flour and lay in hot lard,
in a thick skillet, skin side up; when a nice brown turn and fry the
other side and serve.
Broiled Mackerel.
Clean and split across from the back, scrape all the thin black
skin from the inside, wipe dry and lay on the gridiron, skin side up,
broil a nice brown, then turn and brown the other side. It will
broil sooner on the side the skin is. If fresh, season with salt and
pepper when you turn it. Rub the skin with butter before turning.
Fried Eels.
Clean and skin them, cut them into pieces about three inches
long, season with salt, roll in flour, fry a nice brown and serve.
176 FISH.
Fried Catfish.
Cut off the heads, skin them, dip in the beaten whites of eggs,
then in cracker dust or flour, place in a thick-bottomed skillet in
hot lard, season with salt and pepper. Fry a nice brown. Dipping
in egg, then cracker dust, prevents them from taking up any lard.
To Fry Trout.
Clean and dress them, soak in salt water a few minutes to re-
move the earthy taste they are apt to have, dry them, and beat the
whites of four eggs; dip in the eggs, then in cracker dust, season
with salt and pepper and fry a nice brown in butter and lard mix-
ed. Serve when done and garnish with parsley.
/Speckled or JDrook Trout, and I^ake Trout
Clean and dress them, soak in salt water a few minutes, season
with salt, place on ice for a short time, dry them, roll in flour and
fry in butter and lard mixed, a nice brown. Garnish with hard-
boiled eggs sliced. Another way is to roll in flour, brush with the
beaten whites of eggs, and dip in cracker crumbs, fry a nice brown.
This way they will absorb no grease.
Fried Shad.
Cut the shad across into rather large pieces, and if the flesh is
very thick split such pieces through the middle, roll in flour, season
with salt and pepper, and fry in hot lard. Turn the fish when a
nice brown. The roe should also be seasoned nicely and fried; fry
over a moderate fire in butter and lard mixed; all butter gives
them a dingy appearance.
Baked White Fish.
As they are a rich fish they are l)etter baked; dress them, cut
them in pieces, sprinkle with a little salt inside and lay them on a
plate; set on ice over night, dry them, roll in flour, lay in a drip-
ping pan, set in the oven of the stove to bake. Pour off the oil
that cooks out from time to time.
FISH. 177
Juried Halibut.
Cut in slices an inch thick, sprinkle with salt, roll in flour, fry in
hot lard and butter mixed, a nice brown; then turn and fry the
other side the same.
/Soused JIackerel.
"Wash and clean three mackerel, divide them down the back, and
once across, making four pieces of each fish; boil them, take them
out of the water and take of it about half enough to cover them,
and an equal quantity of vinegar; let it come to the boiling point,
and when the fish are all in the jar, pour it over boiling hot. Lay
a layer of fish in the jar, and sprinkle over each layer one tespoon-
ful of whole allspice, half a teaspoonful of whole cloves, three or
fovir pepper corns, repeating until done. Serve cold with hard-
boiled eggs sliced over them, and garnish with parsley. They will
l)e ready to serve in three days.
Boiled JFiah.
Clean, rinse and wipe tlry, and fill with a dressing of broken crack-
ers, three hard-boiled eggs chopped fine, and season with butter,,
salt, pepper, and thyme; moisten with one tablespoonful of ci'eam
or milk, sew up, and wrap in a well floured cloth, and boil in salt
water until you can draw out one of the fins easily. From eight to.
ten minutes to the pound is the time allowed for fish to boil, but
fish will boil in half an hour, and some in less time. Put the fish
in cold water to boil; if hot water is used, the outside of the fish
will be tender and break to pieces before the inside is sufficiently
cooked. If you lay one fish on another on the platter you serve
on, the steam from the under ones will inake the upper ones so soft
that they will break when served. Serve as soon as boiled ; gar-
nish with parsley, lemon, or hard-boiled eggs cut in slices.
Boiled Codfish.
Salt codfish should be soaked over night in lukewarm water;
when tender take it out and put it in cool water, and scrape off the
skin; then put it in a pan of cold water and set it where it will
12
17 S FISH.. '
simmer three hours. If it boils it will be hard. Serve with drawn
butter, sliced lemons, or hard-boiled eggs sliced.
Jj roiled Cod-fish.
Soak sufficiently, grease the bars of the gridiron, broil and serve
with drawn butter and hard-boiled eggs sliced on it.
Codfish Balls.
Take a piece of fish of sufficient size for your family, and let it
soak over night in lukewarm water, flesh side down. In the morn-
ing pour off this water and wash the fish clean, and scrape off the
skin, and cook slowly in plenty of fresh water. Within half an
hour of the time to serve, if the water is very salt, pour it off and
add sufficient cold water to cover the fish, let it boil up once, then
remove the fish and take out the bones, and pick the fish into small
pieces; the bones will come out easily if the fish is done. Have
ready potatoes boiled tender and mashed the usual vvay, mix with
the potatoes half the quantity of codfish; while both are still hot,
form into flat thick cakes. A couple of eggs beaten and mixed
with the potatoes just before making into cakes improves them if
they are to be eaten as soon as served; if they stand they become
heavy. Fry in hot lard; butter gives fish a dingy color.
Fried Codfish.
Soak over night in lukewarm water, flesh side down. In the
morning pour off this water, and wash the fish clean, scrape off the
skin, and cook slowly in plenty of fresh water. Within half an hour
of the time to serve, if the water is very salt, pour it off and add suf-
ficient cold water to cover the fish; let it boil up once, then pour off
the watex, take out the bones, break into pieces about two inches
in length and one inch in thickness, beat three eggs very light, add-
ing salt and pepper, dip the fish into this batter, then into cracker
crumbs, and fry in hot lard, a nice brown; lay sliced lemon over
and garnish with parsley.
•FISH. 179
Boiled Fresh Cod.
Wrap the fish i'l a well floured cloth, and put on in boiling
water, add a little salt, and let simmer until done, and serve with
fish sauce. When cold it can be warmed up in a little cream, but-
ter and parsley; heat in a vessel of boiling water; if set on the
stove it will require careful stirring to prevent burning; it can be
made into cakes any form you choose to serve it in.
Boiled Salt Mackerel.
Soak over night in cold water, flesh side down. In the morning
pour the water off", clean, and put on in enough cold water to cover
it, let it boil fifteen minutes; if the water is very salt pour it off
and cover with fresh boiling water, cook fifteen minutes longer; if
done sooner take up. Pour over it drawn butter, and lay over it
two hard-boiled eggs sliced.
Boiled White Fish.
Dress the fish nicely, and cover with cold water, add salt, re-
move the scum as it rises and cook slowly, and keep covered;
when done dish carefully, pour over it drawn butter, garnish with
sliced lemon and parsley sprigs.
Broiled White Fish.
Clean and wash your fish, then spread it on a dish, open and
sprinkle with salt; allow it to remain thus for twenty-four hours,
then hang it up to dry for two or three hours, then put it on a well
greased gridiron over hot coals; put flesh side down at first, and
when nicely browned, turn carefully on the other side. Cook for
twenty or thirty minutes, or until nicely browned on both sides.
Pour over drawn butter and garnish with lemons and parsley, or
serve with fish sauce. Some good cooks just wipe dry and broil.
Canned Salmon.
Canned Salmon is nice served cold, with sliced lemons laid over
and garnished with parsley. For breakfast dishes it may be heated,
180 FISH.
seasoned with a little salt and pepper, and served on good milk
toast.
Mock Fish Boiled.
Clean your fish, wrap it in a well floured cloth, put it in a pot
with cold water enough to cover it, boil until tender. It will re-
quire from half an hour to an hour, according to the size of the
fish. Serve it on a hot dish; boil two or three eggs hard, lay on
the fish and pour over drawn butter.
Fried >Shad.
Clean thoroughly, cut off the head, and cut the body crosswise
into four or five pieces, salt and let stand two or three hours, roll
in flour and lay in a thick bottomed skillet in hot lard; fry slowly
and turn when a nice brown; never fry in butter, it gives a bad
color, and it looses its sweetness. The roe may be fried with or
after the other pieces. Another way is to roll in flour, brush with
the beaten whites of eggs, and dip in cracker crumbs, and fry a
nice brown; this way they will absorb no grease, and are considered
better. Serve with fish sauce or garnish.
Sahnoji Patties.
Cut cold cooked salmon into dice. Heat about a pint of the dice
in half a pint of cream.and add two hard-boiled eggs, chopped fine,
season to the taste, salt and pepper. Fill the shells, sprinkle cracker
crumbs over the top, and lay over bits of butter, set in the
oven to brown and serve in the shells.
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SOUPS.
Stock.
Stock is the juice of the meat extracted by gentle boiling.
The meat should l^e freshly killed, and the bones broken. The
vegetables, spices and flavoring should not be added until
ready for use. The meat must be put on in cold water; a quart of
water is allowed to a pound of beef; soft water is considered best.
Let it come slowly to the boiling point; skim well; skim the sec-
ond time if more rises; boil gently; the fibre of the meat will
harden in quick boiling and the flavor will escape with the steam;
add a little pepper, and strain into a glass or stone jar; let it cool,
and cover with a piece of gauze. Some good cooks remove the
grease when it is cold; I prefer using it in the soup. This is stock,
and from it all soups can be made, and will keep for several days,
in cold weather, but the safer plan is to warm it over every morn-
ing in warm weather, and every other day in cold weather. In fla-
voring soups be careful to add the seasoning gradually. An over-
dose of salt will spoil any dish of soup, and a deficiency will do the
same. A general rule is — two tablespoonfuls of salt to a gallon of
soup; when large quantities of vegetables are used, one table-
spoonful and a half; when no vegetables are used, all seasonings
can be added, but not taken out. Be particular to have the pot
in which it is boiled perfectly clean, also the inside of the covers,
and the rims and handles. Any other pot is preferred to metal; if
used the soup should not be allowed to stand in it. In making
vegetable soup, onions require the longest time to cook; three
hours for cabbage, turnips, carrots and celery ; other delicate veg-
183 SOUPS.
etables only require one hour before the soup is done, some less
time.
Green Peas in Puree.
There are three kinds of soups — thick soup, clear soup and pu-
rees. Clear soup is thin and bright and requires thickening; a thick
soup is one that has been thickened by the addition of thickening in-
gredients. The great secret of a puree is the softness of the whole.
To insure this creamy softness there are three distinct methods :
Firstly, by adding, before passing through the hair sieve, some very
fine white sifted bread crumbs; secondly, prepared flour mixed
carefully to a smooth paste with some stock or bouillon, and third-
ly, by the aid of good cream. A tiny pinch of fine white pow-
dered sugar must always be added. It is a very necessary ingre-
dient. For an artistic puree take two pints of young green peas;
boil them in a little boiling water in a sauce-pan with a bunch of
parsley and chives tied together; season with a little salt. When
they are tender drain them thoroughly from all the moisture and
then pass carefully through a fine hair sieve. Season the puree
thus made with a little white pepper, and salt to the taste, and re-
heat in a stew-pan with a little butter and stock in adequate pro-
portions, having, of course, previously, as directed above, employed
one of the three methods for thickening and softening the puree.
Pour over buttered toast cut in small pieces. The husks of very
young green peas will also make a puree or prove serviceable in mix-
ing with the other, if thoroughly cooked until quite soft in boiling
water, drained, bruised and then passed through a sieve, and sea-
soned in the same manner. For green pea soup the husk is very
useful, as the flavor obtained equals in every way the vegetable
itself.
Spanish /Stew.
Take one large round beefsteak, cut into small pieces, four onions
sliced thin, and two large red or green peppers also sliced thin;
put this into a saucepan with a qviart of water, lilack pepper and
salt. Let it cook rather slowly for two hours, then add a little
SOUPS.. 183
parsley and a tablespoonful of flour mixed smooth in half a cup
of water. Cook rice in a separate sauce-pan, and serve it to be
eaten with the gravy of the stew. Game chicWen, veal and mutton
are also nice prepared the same way.
Take one fat hen prepared nicely, and break the bones with a
cleaver, put on to cook in three pints of water, let it cook slowly
for three hours, then strain through a colander, put the soup on
the stove again, add salt and pepper to the taste, a tablespoonful of
sago and a teaspoonful of sugar; take a teaspoonful of allspice,
tie in a thin cloth, and put in; cook this until the sago is done, then
remove the allspice, and have a well beaten e^^ in your soup-
tureen, pour the soup over the eg^^ and stir briskly. This will
make a quart of soup only. For invalids it is unsurpassed as it is
so nourishing.
Ox-tail /Soup.
Divide the tails at the points, and lay in hot water to soak, put
into a gallon kettle two onions sliced, cloves, pepper-corns and all-
spice, one dozen each; on this pour one gallon of water, simmer
two hours, remove as soon as it rises, pick the meat from the bones,
strain the soup through a sieve, return to the kettle, put a spoonful
of brown sugar into a pan, let it brown and add a little water, a
lump of butter the size of an egg, and stir into the soup; let this
simmer for a few minutes, add next a wine-glass of mushroom
catsup, simmer a few minutes, serve hot.
Ziamh Corn Soxp.
Take a leg of lamb, cover it with water, add a little salt,
boil until tender, removing the scum as it rises, have ready one
dozen ears of sweet corn, run the knife down the centre of each row
of grains, then pass the knife over the surface of the corn so as only
to remove one-half the grain, then scrape the cob gently so as to re-
move the milk of the corn and leave the shell on the cob; take the
meat out and set away to keep warm, skim the l>roth, if too salt.
184 SOUPS.
add more water and a lump of butter the size of a walnut; if din-
ner is nearly ready put in the corn and boil fifteen minutes, rub a
tablespoonful of flour with the butter; salt and pepper to taste.
Clam Soup — iVo. 1.
Open one dozen clams carefully to save all the juice, chop them
fine, then add two quarts of water and simmer three hours and
twenty minutes, before taking from the fire, add one cupful of
peas, one cupful of corn, one tablespoonful of whole black pepper,
a few sprigs of parsley, and some drop dumplings made by beating
up an egg lis^ht, adding^ an eofs-shell full of water, flour enoug:h to
stiffen, mixed with a half teaspoonful of baking powder.
Clam iSoi/jj — JVo. 2.
Boil fifty of the small sand clams in two quarts of water, mix
two tablespoonfuls of butter with one of flour; beat the yolks of
two eggs and some cream, a few sprigs of parsley, season with salt
and pepper. After these are added, let simmer a few minutes,
then serve hot. To open them, put them into an iron pot, set it
in a hot place and cover it up. When they become heated, the
clams open; then take from the shells.
/Swiss Soiq)-
Take a sufficient quantity of good broth for six people, boil it,
beat up three eggs light, add two spoonfuls of flour, and a cup of
milk; pour these gradually through a sieve or a colander into the
boiling broth. Season with salt and pepper to the taste.
Green Corn /Soiij).
Cut the corn from half a dozen ears, put on to cook, twenty min-
utes before you wish to serve it, in one quart of water; when ready
to dish add half a pint of good milk, a lump of butter the size of a
walnut, one teaspoonful of flour mixed smooth with a little cold
milk, and put into the soup hot.
Potato tSoi/p.
For half a dozen persons, take a quart of sliced raw potatoes,
«
SOUPS. 185
put on to cook in three pints of hot water; Ijoil until tender, then
add a handful of chopped parsley and chives, a pint of sweet milk,
a lump of butter the size of a walnut, one tablespoonful of flour
mixed smooth in a little water; add to the soup to thicken, and two
beaten eggs.
Noodle tSoup.
Boil two chickens for the soup, add a little salt, remove the
scum as it rises, bake four or five eggs, mix with the eggs as much
flour as possible, roll the dough very thin and dry it on your bread
board near the fire or in the sun. Roll your dough up, and cut as
fine as straws; add to the broth, season with salt and pepper to the
taste, and add a little parsley. When the chickens are tender,
take them out and reserve one cup of the broth before the noodles
are put in. Put a little butter in your skillet, roll each piece of
chicken in a little flour, and fry a nice brown. Just before serving
add the broth and half a cup of good cream or milk; serve. It can
be made with one chicken.
Noodles.
To two eggs add as much sifted flour as it will absorb, with a lit-
tle salt; roll out thin as a wafer, dry it, dust lightly with flour, roll
up into a large roll, slice from the ends, shake out the strips loos-
ly, put in your broth. It can be made with one ^^^.
Pea Soup.
Take a quart of shelled peas, boil the pods in two quarts of
water until all the substance is boiled out of them, then strain and
boil two pounds of beef in the same water, adding more water if
necessary; remove the scum when it comes to the boil, and boil
slowly until tender ; a quarter of an hour before serving add the
peas, with a little parsley; let it boil slowly until the peas are ten-
der, season with pepper and salt, thicken with one tablespoonful of
flour and two of butter well mixed together. Pour over crackers.
French ^Soup.
Put your beef bone on in cold water, allowing two quarts of
186 SOUPS.
water to three pounds of beef. Boil until the meat is thoroughly-
cooked; remove the scum as it rises, strain and pour the soup back
into your kettle; add a teacupful of pearl barley, a few sliced po-
tatoes, two carrots sliced, a turnip sliced, an onion sliced, a cup of
cabbage, and one of celery chopped fine; salt and pepper to the
taste, a little thyme and parsley.
White iSoup.
A knuckle of veal, four quarts of water, a little celery seed, one
onion, two carrots, and two potatoes. Boil down to two quarts,
strain the liquid and let it stand until it is cool, when all the fat
must be removed; then add one pint of new milk or cream, the
beaten yolks of three eggs, and two tablespoonfuls of vermicelli, or
mix one tablespoonful of ground rice with a little water, and stir
until it thickens.
Lobster Soup.
Take a shin of veal, two carrots, one onion, pepper and salt to
the taste, and four quarts of water ; boil it three or four hours.
Break up a large lobster, take the meat out of the shell, break the
shell up and put it into a pan with water enough to cover it; let
this simmer while the soup is boiling; then strain this and put it
back into the soup pot; cut the lobster fine, add it to the soup and
boil two hours. If you have the roe or corol of the lobster, grate
it or put it into the soup; it improves the appearance of the soup;
add a quarter of a pound of butter rubbed into two spoonfuls of
flour and the juice of a lemon.
T'nrtle /Soi/p.
Take one good-sized turtle, scald and clean it, then take the four
quarters, put them into one gallon of water and l)oil until the
meat is ready to slip off the bones, then take all the meat out,
separate it from the bones and chop it very fine, press the liquor
through a colander, then return the meat and liquor to the kettle
and add four potatoes and one onion, cut fine, and let it boil two
hours; make a dressing of six hard-boiled eggs, chopped very fine,
«
SOUPS. 187
one teaspoonful of mixed mustard, one teaspoonful of cloves and one
teaspoonful of allspice, add this and let it boil a few minutes, salt and
pepper to taste, add two talilespoonfuls of butter mixed well with
two tablespoonfuls of flour. This will make three quarts of soup.
Beef Soup.
Take a good-sized beef bone, put it on at nine o'clock in enough
water to cover well, add a little salt and remove the scum as it
rises, at ten o'clock add cabbage the size of a small Early York,
chopped fine, one common-sized turnip, chopped fine, one carrot
half the size of a large onion, season to your taste with salt and
pepper, adding very little thickening of beef, a pot of lioiling
water to fill up with, and keep boiling constantly; take the meat
that has been cut from the bones, chop fine while warm, season
with salt and pepper, add one cupful of soup saved out before
putting in the vegetables, put one quarter of an ounce of gelatine
to soak in cold water twenty minutes, then stir it in the cup of hot
l^roth ; pack the meat in a dish and pour the broth over it, when
cold slice down for tea.
Mutton Soup.
Put on your meat if small pieces at ten o'clock, add a little salt,
remove the scum as it rises, when carefully skimmed add two table-
spoonfuls of vermicelli, one tablespoonful of celery seed, a little
cabbage and one onion, pepper to taste.
Macaroni Soup.
Allow four pounds of beef to two and a half quarts of water, a
little salt, one small onion, one carrot, and a small head of celery
chopped, or a bunch of asparagus broken into small pieces. Let
these boil four or five hours. Three-quarters of an hour before
dinner add a heaping teacupful of macaroni broken into pieces
half an inch long ; let this boil slowly. Add any other seasoning
you like.
Aspat'agus Soup.
Cut the tops from thirty heads of asparagus about half an inch
188 SOUPS.
long, and boil the rest ; cut off all the tender portions, and rub
through a sieve, adding a little salt; warm three pints of beef stock,
add a small lump of butter, and a teaspoonful of flour, previously
cooked by heating the butter, and slowly stirring in the flour; then
add the asparagus pulp. Boil slowly a quarter of an hour, stirring
in two or three tablespoonfuls of cream ; fifteen minutes before
serving- the soup, add the asparagus tops. Use only the tender
parts of the asparagus.
Bean >S'om/j.
One cupful of white soup beans in two ([uarts of water. Put on
to boil at half-past nine o'clock; when ready to serve, strain through
a colander with the potato masher, then return to the stove, add
salt and pepper, with half a cup of cream, a little thickening, about
one teaspoonful of flour mixed witli a tablespoonful of butter; add
a little more water, if too thick. It is very nice made the same
way with three pints of good beef stock. The beans can be whole if
you prefer them, omitting the cream.
Brown ^oup.
Take one small tablespoonful of flour, and brown it; put it in a
bowl, and mix with one ounce of butter, stir to a smooth paste,
then add one pint of boiling water. Toast a piece of bread nicely,
cut in small pieces, and pour over it; salt to the taste.
Oyster /Soup.
Take one quart of oysters, put the liquor from the oysters on the
stove, season with salt and pepper, mix a small tablespoonful of
flour with two of butter, add to the liquor; when it comes to the
boil add half a cup of good cream, boil a few minutes, add the oys-
ters; when they swell up nice and plump, serve; pour over rolled
or broken crackers.
Tomato Soup — 'Winter.
Three pounds of beef, one quart of canned tomatoes, one gallon
of water; let the meat and water boil for two hours, until the liquid
«
SOUPS. 189
is reduced to a little more than two quarts, then stir in the toma-
toes and stew all slowly for three-quarters of an hour longer; sea-
son to the taste, strain and serve. Pour over l^roken or grated
crackers.
Tomato /So up — Smnmer.
Two and a half pounds of veal or Iamb, one gallon of water, two
quarts of fresh tomatoes, peeled and cut up fine ; reduce the water
to two quarts, strain the liquor and put in the tomatoes, stirring them
very hard that they may dissolve thoroughly; boil half an hour, sea-
son with parsley or any other green herbs you may prefer, salt and
pepper to the taste, and stir in a tablespoonful of butter with a tea-
spoonful of white sugar; pour over grated crackers.
Tomato /ioup.
Take eight large tomatoes, boil twenty minutes in a quart of
water, then strain and add half a teaspoouful of soda; when it
stops foaming add a pint of boiling milk, then season with salt and
pepper and butter; roll crackers and pour the soup over them,
and serve. Canned tomatoes can be used; a quart-can will require
nearly a teaspoonful of soda.
MEATS.
To Choose Meats.
Vexison. — The choice of venison should be regulated by the
appearance of the fat, which, when the venison is young, looks
bright, thick, clear and close; it first changes toward the haunches.
To ascertain whether it is sweet, run a knife into that part; if taint-
ed it will have a rank smell and is not fit to cook.
Beef. — True, well-fed beef may be known by the texture and
color, the lean will exhibit an open grain of deep coral red, and
the fat will appear of a healthy, oily smoothness, rather inclining
to white than yellow; the suet firm and white. Yellow fat is a test
of meat of an inferior quality. Heifer beef is but little inferior to
ox beef; the lean is of a closer grain, the red, paler, and the fat,
whiter. Cow beef may be detected by the same signs save that
the older the beast the texture of the meat will appear closer and
the flesh coarser to the sight, as well as harder to the touch.
Veal. — When you observe the kidneys well surrounded with
fat, you may be sure the meat is of a good quality. The whitest
veal is not the best, but the flesh of the bull calf is a brighter
color than that of the cow calf. The fillet of the latter is generally
preferred on account of the udder. There is a vein in the shoul-
der, very perceptible, and its color indicates the freshness of the
meat; if a bright red or blue, it has been recently killed; if any
green or yellow spots are visible, it is stale. The suet will be flab-
by, and the kidney will smell.
MEATS. 191
MuTTox. — The best is a fine grain, a bright color, the fat firm
and white; it is better for being grown. The meat of the ewe is
light, while the grain is closer. The ram mutton may be known
by the redness of the flesh and the sponginess of the fat. Lamb
should be eaten when very fresh ; in the fore-quarter, the vein in
the neck being any other color than blue betrays it to be stale;
in the hind-quarter the faintness of its smell will prove it to be
stale.
PoKK. — In young pork the lean when pinched will break, the
thickness and toughness of the rind shows it to be old. In fresh
pork the flesh is firm, smooth, a clear color, and the fat set. When
stale, it looks clammy and flabby. Measly pork may be detected
by the kernels in the fat; it should not be eaten. Dairy fed pork
bears the palm over all others.
Hams. — The test of a sweet ham, is to pass a sharp knife to the
bone, and when drawn out smell it; if the knife is daubed greasy,
and the scent disagreeable, it is bad. A good ham will present an
agreeable smell when the knife is withdrawn.
Bacox. — Excellent young bacon may be thus known: the lean
will be tender and of a bright color, the fat firm and white, yet
having a pale rose tinge; the rind thin, and the lean tender to the
touch. Rusty bacon has yellow streaks in it.
General Rules for Cooking Meat.
All salt meat should be put on in cold water, that the salt may
be extracted while cooking.
Fresh meat, which is boiled to be served with gravy at the table,
should be put to cook in boiling water, when the outer fibers con-
tract, and the inner juices are preserved.
For making soup, put the meat on in cold water to extract the
juices for the broth.
In boiling meats, if more water is needed, add that which is hot,
and be careful to keep the water on the meat constantly boiling.
Remove the scum when it first begins to boil.
192 MEATS.
The more gently meat boils, the more tender it will become.
Allow twenty minutes for boiling each pound of fresh meat.
Roast meats require a good steady heat; a moderate fire is
too slow; a brisk fire will bake it too hard, and absorb the juice
of the meat. Allow two cupfuls of hot water to a roast of meat;
add more as it boils away.
Broiled Beefsteak.
Lay a thick, tender steak upon a gridiron well greased with but-
ter or beef suet, over hot coals; when done on one side, have
ready the warm platter with a little butter on it; lay the steak,
without pressing it, upon the platter with the cooked side down,
so that the juices which have gathered may run on the platter;
quickly place it again on the gridiron and season with pepper and
salt, and cook the other side; when done to liking, put on the plat-
ter again, spread lightly with butter, and place where it will keep
warm (over boiling steam is best) for a few moments, but do
not let the butter become oily. Serve on hot plates.
Many prefer to sear on one side, turn immediately and sear the
other, and finish cooking, turning often. The bars of the gridiron
should be concave, and terminate in a trough to catch the juices,
to prevent them from dropping into the fire and smoking the meat.
If the gridiron is not greased the meat will retain the impression
of the bars. Pound the steak before bi oiling. If the coals blaze
from the dripping, sprinkle on a little salt to extinguish the flames.
French Beefsteak.
Cut the steak two-thirds of an inch thick, dip into melted fresh
butter, lay them on a heated gridiron and broil over hot coals.
"When nearly done sprinkle pepper and salt. Have ready some
parsley chopped fine and mixed with softened butter. Beat them
together to a cream and pour into the middle of the dish. Dip
each steak into the butter, turning them over, and lay them on a
warm platter. If liked, squeeze a few drops of lemon over and
serve very hot. Pound the steak before broiling.
MEATS. 193
Fried Meat.
Have a good fire, set your skillet on the stove, pound your steak ;
as soon as the skillet commences to smoke a little, lay in your
meat. Season with pepper and salt when half done, and keep
turning with your fork until it is a nice brown, then add a table-
spoonful of butter, a teaspoonful of flour, and brown in the butter,
stirring until it is a nice brown. If the stove is hot, set it back a
little to prevent scorching the flour. Then add your water from
the kettle, stirring until it is nicely mixed. Serve at once. Meat
is nice broiled this way with a little butter spread over it, laid on a
hot platter and served at once.
Boiled Meat.
Meat for boiling should be put on in cold water, heated gradu-
ally, and boiled gently. Too quick boiling hardens the meat.
As soon as it comes to the boil, take ofE the sciim. Season with,
salt and pepper to the taste. Allow fifteen minutes boiling for
each pound of mutton or lamb; allow twenty minutes for other
kinds of meat, reckoning from the time the water begins to boil..
Salt meat must be boiled longer than fresh meat; if too salt,,
change the water. The water in which all kinds of fresh meat is.
boiled can be made into soup. A shank bone should be cracked,,
so that the marrow can be extracted.
Parboiled Beef.
Beef having a tendency to be tough can be made very palatable
by stewing gently for two hours, with pepper and salt, taking out
about a pint of the liquid when half done, and letting the rest boil
into the meat; add a little butter and brown the meat in the pot.
After taking up, make a gravy of the pint of liquid saved.
Brealfast Boll.
Prepare a good dressing, such as you like for turkey or duck,
take a rovind steak, pound it but not very hard, spread the dressing
over it, sprinkle over a little salt, pepper, and a few bits of butter;
lap over the ends, roll the steak up tightly and tie closely. Spread
13
194 MEATS.
two tablespoonfuls of butter over the steak after rolling it up;
then wash with a well beaten egg, put water in the bake-pan, lay
in the steak so as not to touch the water, lay on muffin rings or
anything that will answer the purpose, and bake as you would a
duck, basting often. A half hour in a brisk oven will bake it;
mix a little flour and butter and thicken the gravy, serve. This
may be made of raw or underdressed meat. If the meat is not
raw but underdressed, surround the roll with pie crust. Bake and
serve.
Beef ((u Greitin.
Take cold beef, either boiled or roasted, and cut it in thin
slices. Grease a tin pan with butter, dust with cracker crumbs,
add a little chopped parsley and lay on the slices of beef. Put
salt, butter, pepper and parsley on top, dust with cracker crumbs,
drop on lemon juice. Pour a cupful of hot broth in the pan and set
in the oven, cover with a tight lid; serve when there is sufficient
.broth around it to be good. Garnish with sliced lemons and parsley.
Beef Lunch or Brealfast Dish.
An excellent way of using up the odds and ends of steaks, roasts,
■•chops, or any bits of cold meat, is to cut the meat from the bone,
omitting the gristle and fat if desired. Chop as fine as for mince-
meat, place in a pan, cover with water, adding more as it boils
away; season with salt and pepper and let it boil gently for two
iiours, lift in a dish and set away, and warm over in the morning;
add a little butter, dust with flour and let boil gently half an hour.
Toast to a delicate brown any bread you may have, stale or fresh,
spread with butter, lay in single layers over your meat platter,
spread the meat over and lay two hard-boiled eggs, sliced, over the
meat.
Beef Omelet.
Three pounds of beef chopped fine, one teaspoonful of pepper,
one teaspoonful of salt, one tablespoonful of butter, one teaspoon-
ful of thyme or sage; mix the beef, seasoning, and butter well
with floured hands. Put into the pan with a little water, cover
MEATS. 195
closely and bake one hour; beat the eggs light and pour over the
top. Bake five minutes and serve hot.
Heef Hash.
Take cold roast or boiled beef, cut in thin small pieces an inch
long, add some cold boiled ham, cut the same, put into the skillet,
dust with flour, add a little butter, cover with boiling water, add
more as it boils away and let boil gently three hours. Lift in a
dish, set away, in the morning warm over half an hour before meal-
time, slice in an equal quantity of potatoes. When cooked add
some celery tops or parsley chopped fine, and serve.
Beef Cakes.
Take some cold roast beef, that which is underdone is best, and
an equal quantity of ham chopped fine ; mix with it some grated
bread crumbs seasoned with salt and pepper, moisten with a table-
spoonful of cream or milk, in which is put one teaspoonf ul of melt-
ed butter, and add one teaspoonf ul of chopped parsley, mix through
it two well beaten eggs to bind it. Make into flat cakes, and spread
a layer of mashed potatoes thinly on the top; lay a small piece of
butter on the top of each cake, place them in a pan and set in the
oven to brown.
Beef Loaf.
Two pounds of round steak chopped fine, three eggs, eight soda
crackers rolled very fine, a lump of butter the size of a walnut, one
tablespoonful of salt, one teaspoonful of pepper, and half a nutmeg.
Mix all together and bake two hours. Take a little water, and put
some butter into it, and baste occasionally.
Beef Be lis h.
Two pounds of round steak chopped very fine, six crackers grat-
ed, three eggs, two large teaspoonfuls of flour, a lump of butter
the size of a walnut, pepper and salt. Mix thoroughly with the
hand, make into a loaf, then bake in the oven one and a half hours,
keeping just enough water to baste over it good.
196 MEATS.
Savory Beef.
Three and a half pounds of lean, uncooked beef chopped very
fine. Add six square soda crackers rolled fine, butter the size of
an egg, warmed, but not melted, four tablespoonfuls of sweet
cream, three eggs broken over the meat, one nutmeg grated, four
teaspoonfuls of salt, two and a half of black pepper, a tablespoon-
full of sweet marjoram; knead it well with your hands, make it in-
to two rolls the size of a beef 's tongue, press it closely, bake an
hour, baste with batter and water; turn when brown; slice thin
when cold.
Fricadelles.
Take your cold meat, veal is preferable, and chop it like farce
meat; mix it with grated bread, and three or four eggs; add salt,
pepper, and a little thyme or parsley; make into balls and fry
them in butter.
Mock Terrapin.
Half of a calf's liver, season and fry brown, hash it, but not too
fine, dash thickly with flour; one teaspoonful of mixed mustard, as
much cayenne pepper as you can put on a half-dime, the same of
cloves, two hard-boiled eggs chopped fine, a lump of butter the
size of an ^^^^ one teacupful of water. Let all boil together a
minute or two, then add a wine-glass of cream. Cold veal will do
if liver is not liked.
Brealfast Stexo of Beef.
Cut boiled or roasted beef into small thin pieces an inch long,
put them into a skillet, add butter, pepper, and salt; boil two hours
on the back of the stove, keep adding water as it boils away; set
it away until morning, dust with flour, add a little thyme or sweet
marjoram; boil half an hour and serve.
Roast Beef.
Lay the beef skin side uppermost in a clean baking pan, season
with salt and pepper, dust with flour, and layover it bits of butter;
pour ai-ound it a pint of hot water, shut the oven door, and do not
MEATS. 197
open again for fifteen minutes; then with an iron spoon dip up the
salted water, and pour it over the top of the meat, wetting every
jDart, and repeating twice; do this every fifteen minutes until done;
taste the water, and if not salt enough add a little more salt;
should one side of it or the back brown more rapidly than the rest,
turn the pan in the oven, and should the water boil away, add an-
other cupful of hot water from the teakettle. When done it should
be a nice brown. Lift the pan to a side table, take up the beef by
slipping a strong broad knife under it, holding it firmly with a fork,
and transfer to a heated plate; set it in the plate- warmer, or over
boiling water, while you make your gravy. Set the pan in which
the meat was roasted on the range, scrape the browned flour from
the sides and bottom, and dust in a little more from your duster as
you stir; if the water has boiled away until very low in the pan,
add a little boiling water and stir until the gravy is of the consis-
tency of rich cream. Pepper to the taste and pour into a gravy-
boat. Those who like rare beef prefer instead the red essence
which falls from the carver's knife and settles in the dish. The
carver shovild give each person helped his or her choice. All
meats are roasted the same. Allow fifteen minutes to the pound
if thick ; for rare meat twenty, for well done twelve, when thin.
Roast veal must be cooked twice as long as beef or mutton, and
well basted ; the flesh is fibrous. Dry mutton requires the same
time as beef; lamb, two minutes less. Have a steady, moderate
fire, and increase the heat if necessary.
Lamb to Boil or Roast.
A quarter of an hovir is generally allowed to each pound of meat.
A leg of lamb of five pounds will take an hour and a quarter to
boil or roast, the other joints in the same proportion. Serve either
with salad, pickles or cauliflower.
Roast of Venison.
AYash in warm water and dry with a cloth ; lay in a deep baking
pan skin side uppermost, season with salt and pepper; pour around
198 MEATS.
it one cup of boiling water, adding more as it boils away. Butter
a sheet of white paper, lay over the fat, cover with a close-fitting
lid, and cook in a moderately hot oven from three to four hours,
according to the size of the roast; twenty minutes before it is done
quicken the fire, remove the lid, taste the broth, and if not seasoned
high enough add a little more, dust with flour, and lay over bits of
butter; shut the oven door a few minutes, then open and baste
well with the broth, repeating every few minutes until a nice
brown; garnish the knuckle bone with a frill of white paper, re-
move the fat and serve with a gravy made from the broth. Have
the dishes on which the venison is served, and plates, very hot.
Serve currant jelly with it, salad, pickles or cauliflower.
Pressed Beef.
Boil beef of any kind until the bones fall out, pick it over care-
fully, removing all gristle and undigestible substances, chop it fine,
season with salt, pepper, and such herbs as taste suggests, press
in a pan with a heavy weight. When cold, cut in slices and serve.
Very tough and cheap pieces of beef may be made really delicious
by this mode of preparation.
Tongue.
A tongue should be soal roiled.
Cut the chops half an inch thick, have a clear fire, heat the grid-
iron, grease the bars with lard or butter, otherwise the meat will
retain the impression of them; lay the chops on, broil slowly, giv-
ing it time to cook through without drying or burning; when ready
to turn over, dij) the cooked side in melted butter seasoned with
salt and pepper; the liutter should be prepared on a platter and
kept hot without boiling. It must be well done; there should be
no sign of blood in the meat when cut; it requires slow broiling;
it will take at least twenty minutes to broil a pork-steak.
Pork Chops Fried.
Cut pork cho})S a half an inch in thickness, trim them neatly,
melt a little butter in a frying pan, put the chops in, season with
salt and peppe^, and fry them until they are thoroughly done. A
little sugar sprinkled over with the salt and pepper is very much
liked by some excellent cooks. Pour a little water in the pan,
stir well and pour around the meat, serve.
Poast Loin of Pork.
Score the skin of a fresh loin of pork at equal distances, about
a quarter of an inch apart, season with salt and pepper, dust over
with flour, and a slight sprinkle of sugar, if liked; pour around it
two cvips of water, baste liberally with the drippings every fifteen
or twenty minutes; if it browns too much on one side, turn the
pan; when done, dust a little flour in the gravy to thicken, and li!t
the meat on a hot dish, set where it will keep warm, and set the
pan on top of the stove to boil until it thickens a little, stirring
it to prevent burning; serve with cranl)erry or apple sauce.
Poast Pi28 VEGETABLES.
Boiled Mushrooms.
Cut off the stems, scald them and peel the skins off the mush-
rooms; butter the gridiron and lay them on, the hollow side up;
season each with a little butter, pepper and salt; cook over hot
coals a few minutes without turning; serve hot with a little more
butter.
yried Mushrooms.
Cut off the stems, scald them and peel off the skins, put them
in a hot skillet with a little butter, season with pepper and salt,
and continue stirring until they are a nice brown.
Boiled Huhhard Squash.
Pare and cut into long- slices, put into the pot with the points
down; boil tender, and drain; mash and dress with butter, salt and
a little cream.
Baked Squash.
Pare and cut into squares, lay on a greased plate, sprinkle over
a little sugar; salt and lay on each piece a little lump of liutter.
Bake until tender and a nice brown.
Summer Squashes.
Pare, quarter, boil tender, drain perfectly dry; dress with salt,
pepper, and drawn butter poured over them, and set in the oven to
lir(^wn; or, if you wish, you can add cream and mash them.
SuccotasJi.
Put lima l)eans on to boil soon after breakfast. Have twice as
much corn as l^eans. Cut the corn off the cob and put it with
the beans half an hour before you are ready to serve them. Dress
with a little butter, penper and salt, and half a cup of cream or
milk.
Striiaj Beaus.
Get them young and crisjjy, bi-eak off lioth ends, and stiing them.
(,'Ut in small pieces, boil in salt water until tender, drain, ancl sea-
VEGETABLES. 22!»
son with pepper and salt; dress with a little butter and cream; milk
will answer.
jSweet Cw)i — N'o. 1.
Cut the corn from the cob, scrape it, add a cup of water and put
on to boil; put in a little salt, and one teaspoonful of sugar; cook
twenty minutes; sprinkle a little flour over, and dress with a little
butter, and a couple of tablespoonf uls of cream.
lSv)eet Corn — N^o. 2.
Corn is sweetest when boiled on the cob. Have just enougli
water to cover, with a little sugar and salt sprinkled in. Cover,
and l)oil from fifteen to twenty minutes.
Egg Plant.
The long and purple is best. The next best is the round kind,
with prickles on the stem.
Fried Egg Plant.
Cut into slices half an inch thick, and lay into salt water one
hour; wipe drj^ and season with pepper and salt; dip the slices into
the yolk of an egg and grated bread crumbs or cracker dust. Fry
in butter a nice brown.
Egg Plant.
Slice, pare and parboil, mash and season with salt, pepper and
butter; add one egg and a tablespoonf ul of flour to a plant; make
into small cakes and fry in butter.
Oyster Plant.
Scra])e the roots in milk to prevent discoloring, and make a bat-
ter by adding two eggs, salt and butter and flour enough to make
it thick. Fry in hot lard.
Erhd Oi/ster Plant.
Parboil the oyster plant; scrape off the outside, cut in slices,
dip into beaten egg and cracker dust; fry in butter until brown.
230 VEGETABLES.
*3fock Oysters.
One dozen ears of grated corn, half a cup of cream, two table-
spoonfuls of flour, four eggs, a little salt. Fry in butter.
Cor7i Oysters.
Six ears of corn, grated, three eggs, one tablespoonful of flour,,
salt and pepper. Fry in butter.
Boiled Cauliflower.
Select close white cauliflower. Take off the outside leaves and
cut the stock ofE flat at the bottom. Let it lie in salt-water an
hour before cooking, then boil fifteen or twenty minutes in milk
and water; put a little salt in the water; when tender, drain and
place upright in a dish; serve with plain melted butter, or put a
small piece of butter and a little salt in a cup of cream; put on
the stove a few minutes before serving; pour over it. Or, a cup of
melted butter, the juice of a lemon and a tablespoonful of made
mustard.
Boiled Cabbage.
Take off the loose leaves, cut in quarters to the heart of the cab-
bage and boil it one hour with a teaspoonful of salt. It is better
boiled with beef, as the 1)roth improves the flavor of the cabbage.
Scald your cabbage before putting it on to prevent its smelling
when cooking.
Ladies' Cabbage.
Boil a firm white cabbage fifteen minutes, changing the water
then for more from the boiling teakettle; when tender, drain and
set aside until perfectly cold. Chop fine, and add two beaten eggs,
a tablespoonful of butter, pepper, salt, three tablespoonf uls of cream
or rich milk. Stir all well together, and bake in a buttered pud-
ding dish until brown. Serve very hot.
Stuffed Cabbage.
Take a large fresh cabbage, cut out the heart and fill the va-
cancy with stuffiing made of cooked chicken or veal chopped very
VEGETABLES. 231
fine and highly seasoned, and rolled into balls with the yolks of
two eggs. Tie the cabbage firmly together and boil in a covered
])ot for two hours or until tender.
(J old Slaw — No 1.
Cut the cabbage with a slaw knife, put in a dish, sprinkle salt
and pepper over it; make a dressing of one pint of vinegar, three
eggs, one teaspoonful of sugar, one teaspoonful of mixed|mustard,
one tablespoonful of butter; let it come to a boil and add one tea-
spoonful of flour mixed with water; stir constantly after putting
on the stove, or the eggs will curdle.
Cold Slaw— No. 2.
One-half cup of sour cream, one-half pint of vinegar, two eggs,
salt aTid pepper, one teaspoonful of sugar. Beat all well together;
pour it into a heated pan with a lump of butter; stir quickly, and
wlfen boiling pour over the cabbage and let it stand until cold.
(Jucmnhers.
Peel and cut in thin slices, salt them and let stand a couple
hours, then pour off the water, pepper and pour vinegar over, add
a little sugar to the vinegar and see that it is not too strong.
Macaro)iL
Put half a pound of macaroni in boiling water; add a little salt;
boil slowly until tender. Have ready the following sauce: half a
cup of cream, the yolks of three eggs, a small piece of butter, a
teaspoonful of flour mixed smooth with a little of the cream; stir in
the macaroni and mix well together. Put into your dish a layer of
macaroni, then a layer of cheese, until your dish is full. Brown
and serve. It can be made with the yolk of one egg and half a
cup of cream.
Oyster 3Iacaroni.
Boil half a pound of macaroni in water; add a little salt; when
tender, drain; lay a layer of macaroni in the dish, season with h
little pepper; lay a layer of oysters, season with butter, pepper and
232 VEGETABLES.
salt, alternating- until the dish is full; pour over half a cuj) of oys-
ter broth warm; sprinkle grated cracker over and bake.
Boiled Macaroni.
Put half a pound of macaroni to soak two hours; boil in a Httle
salt water until almost tender, then add a pint of chicken broth —
less will do — half a cup of cream or milk, and the yolks of three
hard-boiled eggs; boil until there is sufficient broth to serve.
7'o Cook Spinac/i.
Wash your spinach well and shake the water from it, put it in-
to a stew-pan without water; after it has stewed for some time take
it up and drain all the liquor it has made from it, then put it into a
cloth and squeeze all the water from it; cut it up as fine as possi-
ble, and return to the stew-pan. Dress with butter, salt, pepper,
half a cup of cream, and a teaspoonful of lemon juice. Serve with
hard-boiled eggs sliced and laid on top; or poached eggs.
Asparagus Boiled.
Choose bunches of asparagus which have been cut fresh and the
heads straight, the ends white, and not too hard. Aspara-
gus is tender very young; green to the ends of the stick; break off
the hard part, and use only the tender; cut into small pieces and
boil until tender in a little salt water, then let the water boil down
until there is just enough to dress the asparagus. Dress with but-
ter, salt, pepper, dust over a little flour, and add a tablespoonful
and a half of good vinegar. Time for cooking, fifteen to twenty
minutes.
-ffominy.
The large grained hominy recjuires one pint of water to half a
cup of hominy. Pour the water over it boiling hot; let it soak over
night; in the morning add one pint of chicken broth, season with
salt and pepper, and cook until tender; then add to hard-boiled
eggs grated or chopped fine, a little bvitter, three tal)lespoonfuls of
cream or milk. It is very nice prepared with good beef broth.
There should be verv little broth around it when done.
VEGETABLES. 233
Baked Hominy.
Two cupfuls of cold boiled hominy, (small kind) allow two cups of
milk, a heaping teaspoonful of butter, a teaspoonful of white su-
gar, a little salt, and three eggs. Beat the eggs very light — yolks
and whites separately. Work the yolks first into the hominy,
alternating with the butter. When thoroughly mixed, soften
the batter gradually with the milk; be careful to leave no
lumps in the hominy. Lastly stir in the whites and bake in a l)ut-
tered pudding-dish until light and firm, and delicately browned.
Carrots.
Wash clean,scrape andboil in slightly salted boiling water until ten-
der. Dress with a little butter and cream, or good milk.
Baked Beans and Pork.
Soak your beans over night; the small white ones are best for
baking. Next morning put a piece of pork into the kettle and
l)oil; put in the beans and boil until the skins crack when they
come in contact with the air. Take them out, and have a deep
earthen dish, put the pork in the centre, cut the rind in squares,
sprinkle over the top one tablespoonful of sugar; put the beans all
around, press them together, bake all day and let them stay in
over night, baking full twenty-four hours. They will come out in
the morning with a flavor that will be appetizing.
/She/ led Beans.
Put them on in cold water, without salt; let them boil slowly
until half done, then drain and fill up the pot with fresh boiling
water; into this second water put the salt, and boil until tender.
Dress with butter, cream or good milk. Lima beans may be
cooked the same.
2\) Boil Artie] tokes.
Remove the stalks close to the vegetables, wash clean and peel
them, put them into boiling water, add a little salt, and cook one
hour, if medium sized, or longer, if large. Dress with butter, salt
2:34 VEGETABLES.
and pepper, and serve hot. .Jerusalem artichokes will take twen-
ty minutes from the time the water boils to become tender. Dress
the same.
Dandelions.
Cutoff the leaves, pick over carefully and wash thoroughly; put
into boiling water and boil half an hour; drain and cover with
boiling water, add a little salt and boil until tender. When done,
drain in a sieve or colander, and dress with butter, pepper, salt and
a little vinegar. They can be boiled with old ham or corned beef.
Horse- Had ish.
Wash clean, scrape it with a sharp knife, grate fine and cover
with good vinegar; add a teaspoonfnl of sugar to the vinegar.
Boiled Horse- Radish.
Split the roots and cut them into rather small pieces. Boil them
until tender in slightly salted water with a tablespoonful of vine-
gar added to it. Serve in a hot dish with drawn butter sauce
poured over them.
Celery.
Wash, scrape, trim off green tops, and lay aside for seasoning
soups, vinegar, &c., the rank green stalks. Lay the better parts
in cold water until wanted for the table. Put into celery stands or
tall glasses.
Boiled Celery.
Cut off the green parts and boil the celery gently in slightly
salted boiling water until tender, leaving the sauce-pan uncovered.
When done, drain well and serve on toast, with cream or drawn
butter sauce poured over all.
Cranberry Sauce.
One quart of cranberries, add one cup of water, and one pound
of sugar; boil fifteen minutes.
Youn(j Radishes.
Select nice red ones, wash clean and serve in glasses with a lit-
tle cracked ice.
VEGETABLES. 235
I
Parsley.
Pick and wash young parsley, shake it in a cloth to drain, and
spread on a large plate to dry. Use to garnish dishes, and cut fine
to flavor soups and broths.
An excellent icay to cook Rice.
Pick and wash your rice well, then put it on to boil in cold wa-
ter, with which keep it covered constantly. When the grains be-
gin to burst, put it into a colander and pour cold water over it.
This washes away the superfluous starch, and leaves the rice loose
and flaky, and it is much more palatable than that cooked the old
way.
Stewed Okra.
Cut it and put it into a stew-pan; for a quart, add a cup of hot
water, a tablespoonful of butter, into which has beer; rubbed an
even teaspoonful of flour; salt and pepper to taste; cover the st'^w-
pan, shake it occasionally, and stew until tender; serve in a hoi
covered dish. Boil in a porcelain kettle; iron discolors it.
Fried Okra.
Boil, drain well, and mash smooth, season with butter, pepper
and salt, and stir it into an egg batter. Fry as fritters.
Sea Kale.
Pick it over carefully, tie up in bunches, and let it lie in cold
water an hoiir, put into salted boiling water and cook about half an
hour; drain, and dress with butter, salt and pepper, or lay it on
toasted bread and pour drawn butter over it.
Rice Croquetts.
Half a cup of rice, one pint of milk, two tablespoonfuls of sugar,
three eggs, a little grated lemon peel, one tablespoonful of melted
butter, a saltspoonful of salt; soak the rice three hours in enough
warm water to cover it. Drain almost dry, and pour in the milk;
stew until the rice is very tender, add sugar, butter and salt, and
236 VEGETABLES.
simmer ten minutes. Whisk the eggs to a froth, and cautiously
take the sauce-pan from the fire while you whip them into the mix-
ture. Return to the stove, and stir while they thicken, allowing
them to boil. Remove the saucepan and add the grated lemon
peel, then turn out upon a well greased dish to cool ; when cold
and stiff, flour your hands, and roll into oval or pear-shaped balls ;
dip in beaten egg, then in fine cracker crumbs, and fry in half lard
and butter.
Hominy Croquetts.
To a small cupful of cold boiled hominy add a tablespoonful of
melted ])utter, and stir hard, moistening by degrees with a cupful of
milk, beating to a soft light paste, adding a teaspoonful of white
sugar, and lastly two well beaten eggs. Roll into balls with floured
hands; dip in beaten egg^ then in cracker crumbs, and fry in hot
lard and butter mixed.
N'etc Potatoes.
Scrape and wash new potatoes, put on to boil in boiling water.
^Vhen done, drain, and set them on top of the stove a few minutes
to steam. Dress with half a cup of cream, butter the size of an Qg,g.>
add salt and pepper, dust over with a little flour, boil a few min-
utes, stirring to prevent burning.
2^0 Boil Old Potatoes.
Pare them and put into boiling water until half done; then pour
off", and renew by pouring more boiling water over them; add a little
salt; when barely done pour off the water, and let steam ten minutes
with the lid partly off and a cloth laid over. Very mealy or large
potatoes, if put on in boiling water, will fall to pieces on the out-
side, while the centre is raw. Drain when half done, and add cold
water. Waxy varieties are best put on in boiling water.
Poast Potatoes.
Wash clean and cut defective parts out, and roast with the skins
on. Another way : Wash, peel, rub with salt, set in the oven to
l)ake. Potatoes are very nice washed and peeled and roasteStif^'ed Potatoes.
Take large, fine potatoes, and bake until soft; cut a round piece
off the top of each, scrape out the inside carefully so as not to
break the skin, setting aside the empty caps and covers; thin the
potato that was taken from the inside very smoothly, working into
it, while it is hot, one teaspoonful of cream or butter for each
potato, and seasoning with salt and pepper and a teaspoon-
ful of grated cheese for each; work soft by gradually adding;
when very hot, stir in one beaten egg for six potatoes and give one
boil. Fill the skins with the mixture, replace the caps and return
them to the oven for three minutes. Serve hot, with the caps upper-
most. Lay in a deep dish, on a napkin. The egg may be omitted
and double the quantity of cheese used.
/Saratoga Potatoes.
If they are to be eaten at breakfast, they should be peeled the
evening before, and shaved into pieces the thickness of an old-fash-
ioned wafer, and left in water over night; in the morning drain
them perfectly dry from the water, and have ready a kettle of boil-
ing lard, into which drop a few pieces at a time; when nicely
browned on one side, turn them, and when both sides are brown,
take them out with a skimmer, and send them to the table hot.
Pried Potatoes.
Take cold boiled potatoes, cut in thin slices; put into a hot skil-
let with butter and lard, and season with salt and pepper. Stir
frequently until they are brown.
Broiled Potatoes.
Parboil large potatoes, peel and cut them into thick slices; '
broil the slices on a gridiron over a clear fire until brown on both
sides. Serve on a hot dish with pepper, salt and butter. «
Potato Eggs.
Mash five or six well boHed potatoes, add salt, one tablespoon- 4
ful of melted butter, one cup of cream; work well, and when free
VEGETABLES. 239
from lumps add two well beaten eggs, a cup of finely minced
ham; make the mixture into egg-shaped balls and roll in flour;
when cold fry in butter or lard, turning them carefully so as not
to spoil the shape; when a nice brown, serve.
French Potatoes.
One quart of cold boiled potatoes cut into dice; one pint of
stock, one teaspoonful of made mustard, one tablespoonful of
chopped parsley, one tablespoonful of butter, one teaspoonful of
lemon juice, salt and pepper; season the potatoes with salt and pep-
per and add the stock; cover and boil twelve minutes; add the
lemon juice, butter, mustard and parsley, and simmer two minutes
longer.
Lyonaise Potatoes.
Put a large lump of butter into a sauce pan and let it melt; then
add one small onion chopped fine or sliced very thin; when it is
browned nicely, but not scorched, put in slices of cold boiled po-
tatoes, and salt and pepper well; let the potatoes cook until they
are also a light brown. Serve while hot. A little parsley chopped
fine may be added if you like the flavor.
Potato Scallops.
Boil and mash the potatoes soft with a little cream or milk, add
a tablespoonful of butter for every pint of potatoes, salt and pep-
per to the taste; beat light. Fill some patty pans or buttered
scallop shells with the mixture and brown in the oven when you
have stamped a pattern upon the top of each. Glaze while hot
with the butter and serve in the shells.
French Saratoga Potatoes.
Cut raw potatoes into small quarters, and then let them stand in
cold water awhile. Wipe dry and put into boiling fat, and stir
occasionally. When nearly done, take out in a colander, return to
the hot fat, and in half a minute they will be beautifully browned.
Turn into the colander again to drain, salt and stir them, and serve
at once. The second time makes them swell.
340 VEGETABLES.
Stceet Potatoes.
Peel and put on in just enough boiling water to cover them, add
a teaspoonful of salt and a tablespoonful of sugar to a quart of po-
tatoes; when almost done boil dry and dress with a tablespoonful
of butter and a cup of cream; dust over a little flour, boil one min-
ute and serve. Another way: Boil them the same way; when done
lay in a pan, and spread a little butter over them; set in the oven
of the stove until a nice brown and serve.
Potato Cakes.
One coffee cup of mashed potatoes, one cup of sugar, one cup of
yeast, three eggs well beaten, one teaspoonful of salt; put in flour
enough for a soft batter; set over night; in the morning add a half
cupful of melted butter before kneading up; let it rise again and
make out into pans.
Piscut't Ah P'roinage.
Take one pound of soda biscuit, pour over them a sufficient
(juantity of chicken broth or any delicate stock, even milk may be
used, to thoroughly soak them, then place a layer of these crack-
ers in a deep earthen dish, breaking them as little as possible in
so doing; scatter over them a layer, about as thick as the crackers
themselves, of grated Parmesan cheese; lay upon this a half dozen
lumps or so of the sweetest of butter, then a layer of crackers, an-
other of cheese, with butter in order, until the dish is filled. Pour
over the whole a teacupful or more, sufficient to cover it, of well
seasoned stock or chicken broth. Bake half an hour in a hot oven.
It should come forth delicately brown on top and be served very
hot. It is by many persons thought to be more delicate than mac-
aroni treated in tlie same way.
Hoir to Tell a (rood Potato.
To distinguish a good from a poor potato, take a sound one, pay
no attention to the outside appearance, but divide it into two parts
with a sharp knife and examine the exposed inner surface. If
I
VEGETABLES. 241
I
there is much water or juice that a slight pressure would seeming-
ly cause to fall off in drops, you may be assured it will be "soggy"
after it is boiled. That is evidence of a poor potato, and don't you
buy it. The following are requisite qualities of a good potato :
When cut in two, the color should be a yellowish white; if it is a
deep yellow it will not cook well. There must be a considerable
amount of moisture, though not enough to collect in drops and
fall off, even with moderate pressure. Rub the two pieces to-
gether, and if it is good a white froth will appear around the
edges and also upon the two surfaces after they are separated.
This signifies the presence of a proper quantity of starch. The
more froth the more starch, and consequently the better potato,
while the less there is the poorer it will cook. The quantity of
the starchy element may also be judged by the more or less ready
adherence of the two jjarts. If the adherence is sufficient for one
piece to hold the other up, the fact is evidence of a good article.
These are the experiments usually made by experts when buying
good potatoes, and are the best tests that can be given, short of
boiling, but even they are by no means infallible.
16
fSdSHiadHkij^jSHridjiiieie^ZS/iijd.^^
JELLIES, JAMS, PI^ESEI^VES, &C.,
The process of all jelly making is materially the same. Cook
the fruit in a porcelain or granite kettle, and stir with a wooden or
silver spoon, iron and tin utensils injure both taste and color. If
a brass kettle is used, be particular to scour it thoroughly with hot
salt and vinegar just before using, and remove the contents directly
on taking from the fire. When the fruit is well softened, with or
without the addition of water, according to its nature, turn it into a
large three-cornered bag, that has been rung out of hot water. The
hag may be made of either coarse linen, cotton or flannel and mvist be
cstout as well as coarse. Suspend this bag of hot fruit over an earthen
bowl or jar, and if convenient, in a warm place; leave it to drip
for twelve hours. This does away with all the nuisance of squeez-
ing and the bag being suspended over night the jelly will
only take a little while in the morning to complete. When strained,
measure the juice, weigh a pound of sugar to each pint, and be
particular about it too; don't "guess" if you want to make good
jelly; but if you prefer to measure instead of weigh, use a heap-
ing pint of sugar for every pint of juice, and if the fruit is very
sour, make the latter measure very scant. Put the juice on, then
add the sugar, boil fast for fifteen or twenty minutes, remove the
scum as soon as it rises take a little out in a saucer to test it, when
cool draw a spoon gently through the centre; if a tliin skin is form-
ed, it will wrinkle and is done. Pour as soon as possible into the
moulds, as the jelly will form almost immediately, and the quicker
it can be transferred the clearer it will be. Dip each mould into
cold water before filling, that the form may turn out nicely, and it'
JELLIES. 243
glass is used, set it on a cloth dipped in cold or lukewarm water,
and vise a silver spoon while fiUino-. Keep the cloth cold by fre-
quent dipping, and you will never crack a single glass, even if the
juice shpuld be boiling hot. The smaller quantity you boil at a
time the lighter the jelly will be. There are three distinct ways
of making jelly. The first I have given. Second: To two tinfuls
of juice take one tinful and a half of sugar, a lump of alum the
size of a small hickory nut; when it comes to the boil, skim; when-
ever it rolls over thick it is done. These I have tried with success;
my jelly is very light and not too firm. The third I have not tried,
but think it equally as good, for excellent housekeepers recommend
it. Third: Boil the juice fast for twenty minutes, skim it well,
then add the sugar, and when it is dissolved the jelly will fall from
the spoon in flakes; if it does not, then let it boil for five minutes,
but it will seldom be necessary; strain the jelly, while 1:)oiling hot,
through a thin bag into a pitcher, hold the bottom of the bag with
a fork and twist the top, but not too tight and close, if you want
your jelly to be bright and clear. Pour as soon as possible into
the moulds, as the jelly will form almost immediately. Dip each
mould into cold water before filling.
Crab A2)2)le Jelly. •
Stem and remove the core, wash, and boil in water enough to
cover tliem until perfectly soft, then strain and allow one pound of
sugar to each pint of juice. The juice of one lemon to each quart
of juice improves it. Add the lemon juice a few minutes before
it is done. The juice of some lemons turns bitter if boiled long.
It will jelly in ten or fifteen minutes quicker than any other fruit.
The smaller quantity you make at a time the lighter your jelly
will be. I never take less than a pint of juice, or more than two.
When the jelly is done the bubbles boil, and do not break, but
roll over. Make according to one of the following directions.
Alum improves jelly for those who like it thick and with no firm-
ness.
244 JELLIES.
Currant Jelly.
Red and white currants in equal quantities make a jelly of ex-
quisite color. Leave them on the stems, pick them over, taking
out the leaves or anything that may adhere to them. Put them on
in enough water to cover, let them boil until soft, stirring well
every few minutes to keep them from burning. Strain, and allow
one pound of sugar to a pint of juice.
Blackberry Jelly.
To two tinfuls of juice, add one tinful and a half of sugar, a lump of
alum the size of a small hickory nut. When it comes to the boil
skim. Whenever it rolls over thick, it is done.
Cranberry Jelly.
Stew the cranberries until they are tender, then pour into a
jelly bag and let it drip over night; allow one pound of sugar to
each pint of juice; put on the juice, then add the sugar, and stir
until thoroughly dissolved.
Raspberry Jelly.
Mash the berries, strain, and allow one pound of sugar to a pint of
juice. Raspberries, to jelly well, should be mixed with a third their
quantity of currants. However, I have had very nice jelly with
just the raspberries, and prefer the red raspberry to any other jelly.
Grape Jelly.
Select your grapes just as they turn to ripen; wash and pick.
Put on in your preserving kettle, if not brass, and cover with wa-
ter; boil until tender, strain, and take one pound of sugar to a pint
of juice. I hope the day will come when we will never see a brass
kettle in the parsonage.
Apple Jelly.
The pippin or bell-flower is the best. Pare, core, and quarter
them, cover with water, add a little lemon peel, boil until soft,
strain, and to every pint of juice add one pound of sugar, and al-
low the juice of one lemon to a quart of juice.
JELLIES. 245
Wild Plum Jelly.
The late wild plums make a jelly that can scarcely be surpassed
either in appearance or flavor. Boil soft in water enough to almost
cover them; strain, and take one pound of sugar to a pint of juice.
Make in small quantities.
Quince Jelly.
Wash the quinces clean, take the parings of the quinces, put
them on in enough cold water to cover them, and boil until they
are soft, strain, taKe one pound of sugar to a pint of juice. Make
marmalade or preserves of the quinces.
Peach Jelly.
Peaches are not to be relied on. It will require the juice of a
lemon to every pint of peach juice, and the jelly may or may not
be firm, according to the quality and condition of the peaches; if
it fails to jelly you will have a rich syrup that is equally good, and
can afford the risk. To one pint of juice take a pound of sugar;
wash the peaches clean, seed, and boil in water enough to cover
until soft, strain, and make the way you prefer.
Gooseberry Jelly.
Stew green gooseberries in a little water until soft, strain, and
take one pound of sugar to a pint of juice; make according to di-
rections.
JAMS.
In making jams the fruit should be fully ripe, fresh and sound,
and perfectly clean ; the sugar broken, not crushed ; if you want
the jelly clear, the best sugar is the cheapest. Inferior sugar is
wasted in the scum, and a sufficient amount of sugar must be boiled
246 JAMS.
in the fruit, or it will not keep; and too much sugar will destroy
the natural flavor of the fruit. The quantity must depend on the
kind of fruit, and there is no economy in stinting the sugar. Your
fruit will boil away that much more. Your jam will be seedy, and
have very little jelly in it, and much darker. If your kettle is brass
it must be perfectly bright and clean, and if set flat upon the fire,,
watch carefully and stir constantly to prevent its burning at the
bottom. When done, put in glass jars; if there is any sign of fer-
mentation it can be seen. Warm over at once; delays are danger-
ous, and all may be lost. When your jam is cool, cover; cut a
piece of white paper to fit the jar, wet with the white of an egg
and lay over it, and cover with another paper. Gum arable dis-
solved in water will answer as well as the white of egg, if you wish
to practice economy. Look at your jams every week or two for
the first two months, to see if they are keeping. Keep them in a
cool, dry place where they will have some air. A damp place will
make the fruit mould, and heat will make it ferment.
Strawberry Jam.
Allow three-fourths of a pound of sugar to one pound of fruit;,
mash the berries, put on in a preserving kettle, and boil fifteen
minutes; add the sugar; remove the scum as it rises, and stir con-
stantly until done. Test it by taking a little out in a saucer, let it
cool, and draw a spoon gently through the centre; if a thin skin
has formed it will wrinkle, and is done. A pint of currant juice
to three quarts of berries improves it.
Rasphernj Ja')n.
Allow a pound of sugar to a pound of fruit; mash the berries,
put on in a preserving kettle, and boil fifteen minutes; add the
sugar and skim off the scum as it rises. Boil until done, testing it
the same as strawberry jam. One pint of the currant juice to
three of the fruit makes it very nice. Stir continually until done.
Blackberry Jam.
Allow three-fourths of a pound of sugar to one pound of fruit;
JAMS. 247
inash the berries, put on in a preserving kettle and l)oil fifteen
minutes; add the sugar, remove the scum as it rises, and stir con-
stantly until done.
Grape and Gooseherri/ Jam.
Stew the ben-ies in a little water, jiress through a coarse sieve,
then return to the kettle and allow one jiound of sugar to one
pound of fruit ; boil until done. Pour in jars or bowls and cover
as directed for other jams.
Pine-apple Jam.
Peel pine-aj3ples, cut all the black specks out, grate on a coarse
grater; allow three-quarters of a pound of sugar to a pound of
pine-apple. Boil until clear from forty to fifty minutes. Put in
glass jars and seal.
PF(_ESERVES.
Preseri'ed Peaches.
Take any nice peaches that will not cook to pieces; pare them
and take out the seeds; drop them in cold water as you peel them
to keep them from coloring. To two pounds of fruit take two of
sugar; moisten with half a pint of water; let it boil until it is the
consistency of thick molasses, then drop in the fruit slowly, a few
at a time, so that it will not stop the boiling, until all are in; when
the scum rises, take off; when the fruit is cooked it is done.
Quince Preserves.
Pare and core the quinces, and cut into halves or quarters as suits
the size of your jars, drop into cold water as you pare them. Put
them on in a little cold water, let them cook gently until you can
just stick a fork into them; keep them covered while cooking, and
watch closely to keep them from being burnt; then take two pounds
248 PRESERVES.
of fruit, two pounds of sugar, moisten with half a pint of water, let
boil until it is the consistency of thick molasses; then drop in the
fruit slowly, a few at a time, so that it will not stop the boiling, un-
til all are in. When the scum rises, take it off; when the fruit is
cooked, it is done. Put in jars. When cold, cover with paper wet
with the white of egg.
Plums,
Plums should be gashed with a needle to the stone to prevent
their bursting; make a syrup of two pounds and a half of sugar to
two pounds of plums; moisten the sugar with a cup of water, let
boil until it is the consistency of thick syrup. Let stand until luke-
warm; previous to putting in the plums, boil the fruit slowly until
tender ; then put in jars. All preserves can he made the same.
Qultice 3farmalade.
Pare, core, and boil them in as little water as will cover them,
when soft, add the sugar gradually; allow three-quarters of a pound
of sugar to a pound of quince.
Peach Marmalade.
Pare, seed and weigh the fruit and sugar, allowing three-quar-
ters of a pound of sugar to each pound of fruit; moisten the sugar with
a cup of water, boil and skim, then add the peaches, stirring con-
stantly until done; test the same as jelly. The juice of a lemon
to two pounds of fruit improves it, added a few minutes before it
is done. Some lemons turn bitter in boiling. All marmalades are
made the same. Some fruits require boiling, as quinces, pears.
Lemon Butter.
One lemon, one cup of sugar, one egg, one tablespoonful of corn-
starch, one and a half cupfuls of water; let boil until nice and
smooth, stirring constantly.
Ziemon Butter.
Two lemons, half a pound of white sugar, one and one-fourth
PRESERVES. 249
pounds of butter, six eggs; boil all together. Grate the lemons,
taking out the seed, then add the other ingredients and boil.
Quince Honey.
One large quince, grated, one tinful of sugar, and one tinful of
water.
Ajyple Sutter.
Boil half a barrel of new sweet cider down half, peel and core
one bushel and a half of good cooking apples; when the cider has
boiled to half the quantity add the apples, and when soft stir con-
stantly until done; test the same as jelly; add white sugar and
sweeten and spice to the taste. Put away in stone jars; cover first
with white paper wet with gum-arabic to fit the jar, and press
down closely upon the apple butter. Cover the whole with thick
brown paper.
CANNING FF(UIT.
Be sure to examine the rubbers, when old jars are used, to see
if they are perfect and fit closely. If not, new ones must be ob-
tained. Use only sound, selected fruit, of the best quality. In
order to test the jars or cans, fill them half full of water, put on the
rubber rings, screw on the covers, and shake them well to see if
any water escapes. If not, for a further test, stand them bottom
up on the table, and if after a little while, no leak occurs, they can
be relied upon as air tight. Then pare and halve the fruit, pre-
paring about enough to fill one can at a time, so that in cooking
the pieces will not be broken. Drop in cold water as you peel, to
prevent their being colored. When placed in the kettle or pan,
add one cup or about half a pint of white granulated sugar, and a
little over a cup of water to each quart can. Cover and cook
through, but not to pieces, shaking the kettle occasionally, or care-
fully moving the pieces to prevent burning. Instead of the old
250 CANNING FRUIT.
method of standing over the stove with the can in hot water, you
may with equal success have ready on the table a folded cloth
wrung out of cold water, on which place the can to be filled.
This will prevent the cracking of the jar when the hot fruit is put
in, by generating steam around it. To this bring the kettle when
the fruit is ready, and as quickly as possible transfer the pieces
with a spoon into the can, taking care not to break the pieces nor
allow bubbles to remain, and adding, of course, the requisite
amount of juice. Fill full and screw on the cover tight. It should
be borne in mind that as the fruit cools the glass contracts, and it
is well to tighten the screw until sure that the cover is perfectly
tight. Wipe the cans carefully before putting away.
Canned Peaches.
Pare, cut in half, and stone, taking care not to l:)reak the fruit.
Drop each piece into cold water as soon as it is pared; allow a cup
of sugar to a quart of fruit, a small cup of water; let the sugar dis-
solve, then add the peaches. Cook until tender; seal boiling hot.
Pine-ajij'iles.
Take those that are quite ripe, but free from decay; pare, and
cut out the eyes; cut in thin slices; allow half a pound of sugar to
a pound of fruit, moisten the sugar with a small cup of v.-ater; when
dissolved, add the pine-apple; boil slowly until tender; fill glass
jars, and seal boiling hot.
Plums.
Prick the plums with a needle to the stone to prevent the skin
from breaking; allow a cup of sugar to a pound of fruit, and a lit-
tle water to moisten the sugar; when dissolved, boil five minutes;
remove from the fire; when lukewarm add the plums; boil slowly
until tender; seal hot.
Strawherries.
Select fresh berries which are ripe and not soft; for each pound
allow half a pound of sugar; moisten the sugar with a little water;
CANNING FRUIT. 251
boil five minutes, remove from the fire until lukewarm; add the
berries, boil slowly ten minutes; seal tight.
To Can Green Corn — No. 1.
Boil corn on the ear a few minutes; take out, cut off, and fill
the can within an inch and a half of the top; then fill up wi^h the
water that the corn was boiled in ; solder. Boil three hours.
To Can Green Corn — No. 2.
Cut the corn off the cob, pack closely in quart cans, pressing it
down as you fill them. Solder and set the cans in a wash boiler
of cold water and bring it to a boil ; let it boil six hours. When
done povir cold water in to cool the cans; lift out and dry.
Canning Green Corn — No. 3.
Dissolve one and a quarter ounces of tartaric acid in one half
pint of water; cut the corn from the cob and cook it twenty min-
utes; when cooked, add two tablespoonfuls of the acid solution to
every quart of corn; can and seal securely, and set it in a cool,
dry place. When wanted for use, stir half a teaspoonful of soda
into two quarts of corn and let it stand three hours before cook-
ing. This removes all acid from the corn.
DF{JED FRUITS.
Dried Peaches.
Pare, cut in halves, stone, and sprinkle the cavities with sugar;
lay on large plates and set in the oven when just cool enough to
dry and not roast them; finish drying in the sun; cover with thin
netting to keep the flies from them.
Dried Corn.
Cut close from the cob, spread thin on plates, and set in the
252 DRIED FRUITS.
oven until partly dry; if you wish you can finish drying in the sun;
cover with netting. When dry tie in a paper sack and put in a
cool, dry place. All fruits are dried the same.
In stewing dried fruits, soak over night and stew in the water
they were soaked in. Sweeten when half done.
FI^ESH FFJJJITS.
Fruit should be carefully selected and tastefully arranged.
Oranges.
Florida oranges are the best, but do not keep well; on this ac-
count the Messina are preferable. The smooth oranges have more
juice and acid; the rough, yellow-skinned oranges are the sweetest;
greenish-tinged oranges are picked unripe.
Peaches.
The yellow freestone peaches are the handsomest but cannot al-
ways be relied upon as the sweetest.
Pears.
The California Bartlett has the finest flavor and is considered the
best; Winter Nellis is the best winter pear. Fine-grained pears
are the choicest for eating.
Grajyes.
Catawba, Concords and Delawares, rank among the best and make
a showy basket with leaves interspersed. The Malaga is the best
foreign grape; it is pack, d in cork-dust and comes with its natural
flavor.
Pine-a2)2}les.
The Strawberry is best; the Sugar Ijoaf comes next, but, un-
FRESH FRUITS. 253
fortunately, keeps only a short time. Pare, slice thin, mix with
powdered sugar; set on ice until ready to serve.
JVater-meloiis.
Meloiis should be kept on ice until chilled. Cut the ends of
the water-melons, then cut through the centre, set on the cut ends
on the platter, cut across in slices and serve with the rind. Nut-
meg-melons should be cut in equal pieces from the stem downwards,
leaving the pieces still attached; they can be separated when
ready to serve.
Ca)italoup€s.
Cantaloupe melons should be cut in equal pieces from the stem
downwards, separate the pieces, remove the seeds, sprinkle with
salt.
Strawberries.
Every section has its favorite varieties, any of which make a
luscious and attractive dessert. I know the Sharpless to be very
fine. Sprinkle with sugar an hour before serving, then with
pounded ice just before sending to the table.
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DRINKS AND FOOD FOR INVALIDS.
Let everything- be sweet and clean, as their senses of taste and
smell are very acute. Let it be presented in an inviting form;
fine china, silver, etc., used. Be careful not to over-flavor their
food. Always have a shawl at hand, also, a clean napkin, clean
handkerchief, and a small waiter covered with a white napkin when
you present food. It is well to have a small table or stand by the
bedside, that you can set anything on. If you want anything to
use through the night, you shoukl prepare it if possible, beforehand,
as a person that is sick can sometimes fall asleep without knowing
it, if the room is kept perfectly still.
J3eoft or Hard.
To ascertain whether or not water be fit for domestic purposes,
to a glassful of the water add a few drops of the solution of soap
in alcohol. If the water be pure, it will continue limpid; if hard,
white flakes will be formed.
To Clear Muddy Water.
It is a peculiar property of alum that, when in solution, it will
combine with the most foreign particles in suspension, or even in
solution. In fact, on this property is founded the manufacture of
the lakes used in painting, the dissolved coloring matter being
precipitated by dissolving in it a piece of alum as small as a hick-
pry nut, or even smaller, according to the degree of impurity of the
water; simply dissolve the alum, stir up and let it settle. Along
the Missouri and Mississippi rivers this method is frequently em-
THE KITCHEN. 315
ployed. When no excess of alum is used, this also is mostly car-
ried down in the deposits.
To Keep 'Water Cool Without Ice.
Water can be kept cool for drinking in warm weather by the
following method: Get fresh water, let it be kept in an unglazed
earthen-ware pitcher, wrapped around with two or three folds of
coarse cotton cloth kept constantly wet. The theory of cooling
water in this manner is the absorption of heat from it by the evap-
oration of the moisture in the cotton cloth. Expansion produces
cold, compression heat.
A Durable Cement.
Burn oyster shells and pulverize the lime from them; then mix
it with the white of an e^g till you have a thick paste. Apply it
to the china or glass, keeping the piece firmly together until dry.
When it is dry it will take a very long soaking for it to 1)ecome
soft again.
German Cement.
Two measures of litharge, and one each of unslaked lime and
flint glass, each to be pulverized separately before mixing; then
to use it, wet it up with old drying-oil. The Germans use it for
glass and china-ware only. Water hardens instead of softening it.
To Clean /Silver.
First, wash to remove all the grease from the silver, then rub
with a woolen cloth wet with ammonia and whiting, and polish on the
chased and filigree parts with a tooth-brush. This preparation is
also nice to clean fflass windows and all kinds of fflass-ware.
To Clean Tin-vmre.
The best thing for cleaning tin-ware is common soda. Dampen
a cloth and dip in soda, rub the tin briskly, after which wipe dry.
Black and dirty tin-ware can be made to look like new.
310 THE KITCHEN,
Hov; to Clean Knives.
A board should be kept for this purpose. First use bath brick
or a little well powdered ashes, after which apply your cleaning
powder, which can be had from any jeweler, and sometimes from
your grocer. This should be applied with a large cork kept for
that purpose, which will require a little moistening. The blade of
the knife should be held firmly on the board; after this take the
second cork and rub on a little of the powder without moistening;
then wipe off with a piece of newspaper; never use a cloth or
towel. Never put the knives into hot or dirty water, and
scour as soon as washed. They should always be kept in a box
provided for that purpose.
Paper for Cleaning.
It is generally known that paper is a most useful article in clean-
ing. It is better than soap suds for coffee-pots, tea-kettles, &c.
The stove will look well for a long time after blacking, if rubbed
with a piece of paper every morning. And it should be used in
polishing tin-ware, spoons, knives, lamp chimneys, &c.
To Clean New Kettles.
To remove the urn taste from new kettles, boil a handful of hay
in them, and repeat the process if necessary. Hay water is a great
sweetener of tm, wooden and iron ware. In Irish dairies every
thing used for milk is scalded with hay water.
I
THE TOILET.
How to be Beautiful.
Beauty has its foundation in physical well-being. Health has
its laws which must be understood and obeyed, and these laws are
clearly indicated in our physical and mental constitutions. They
demand proper food and drink in such quantities as the system is
capable of readily assimilating: air and sunlight, sufficient ex-
ercise, rest and sleep, an agreeable temperature, perfect cleanli-
ness. The whole secret of a full form and rosy cheeks lies in pure
blood, manufactured from wholesome food, by healthy and active
vital organs. Cosmetics, and all beautifying lotions for the com-
})lexion, if used at all, should be applied with the greatest care
and discrimination. The fine fiber of the skin should not be sub-
jected to any agent which has not undergone the strictest chemi-
cal analysis, and received the sanction accorded to critical test.
As in all other things there is in the matter of the toilet an art so
})erfect as to conceal even the trace of art, and every lady should
rise to the dignity of a special artist in her appropriation or imper-
sonation.
(reneral Hales for Bathuuj.
1. All full baths, wet-sheet, pack, plunge, duche shower, or tub-
bath, or rub wet-sheet, should be taken four hours after a full meal,
when the food is well digested. Local l)aths can be taken in an
hour or two if the temperature of the patient be kept in a normal
state.
318 THE TOILET.
2. Bandages may be applied at any time in a warm room. One
hour should be allowed after a full bath, and half an hour after a local
or partial bath for the system to rest before taking food.
3. If the body is not comfortably warm, some exercise should be
taken before bathing. If not able to take the exercise and you
are feeling chilly and cool, the water must be only lukewarm ; if hot at
first, it will excite action too suddenly. Increase the heat gradually
until perfectly warm, then cool gently but quickly until it is cold
enough to produce a good action on the surface.
4. Persons having a good circulation may take the pail, duche,
or shower bath with benefit. No strong shock can be made upon
the head with safety; it must fall lightly and gently. Wetting the
head and chest is beneficial before taking a full bath.
5. No baths should be taken when exhausted by fatigue or from
any other cause. No one should bathe when the body is cooling
after perspiration, but bathe when the body is warm, provided no
time is lost in getting into the water. Avoid chilling the body
after having been in the water.
G. Never remain too long in the water. Leave it imme-
diately if there is the slightest feeling of chilliness.
No baths should be taken in the open air, if after having been
a short time in the water there is a sense of chilliness with numb-
ness of the hands and feet.
The vigorous and strong may bathe early in the morning on an
empty stomach. The young and those that are weak had better
bathe three hours after a meal. The best time for such is from
two to three hours after breakfast. Those who are subject to attacks
of giddiness and faintness and those who suffer from palpitation
and other sense of discomfort at the heart, shovdd not bathe with-
out first consulting their medical adviser. A teaspoonful of am-
monia in the water will sweeten the skin more quickly tlian the
toilet extracts in use.
Cold Bath.
Temperature, 35 to 65 degrees. The application of cold water
to the surface of the body is attended with an immediate tonic ef-
THE TOILET. 319
feet. This is evident from the glow which takes place and the
sense of renewed strength indicating an increased action in all the
vessels of the system. The application of the cold water possesses the
power of contracting the solid parts of the body and this contrac-
tion is followed by a reaction in which the nerves, blood-vessels
and all the organs of the system are excited to a more healthy and
energetic performance of their functions. The best method of
taking a cold bath is in the sea or in a river, and it is well not to
protract the process, since the benefit derived depends on the first
impression the cold water makes on the skin and nerves.
2. /Shovjer BatJi.
The shower bath is most useful when there is any determina-
tion of the fluids to the head. Several other reasons may here be
stated for the superiority of the shower bath. The sudden con-
tact of the water, which in the ordinary cold bath is but momen-
tar}', may in the shower bath be prolonged, repeated and modified
at pleasure. The first shock is received on the head and the blood
is therefore impelled downwards. The shower bath descends in
single streams and drops, and for this reason is more stimulating
and pleasant than immersion in cold water. It is an indefinite
repetition of the one single effect produced by a plunge into cold
water, and is easily procured and readily adapted to the circum-
stances of the patient.
3. Tepid Bath.
The water for this bath ought to be from 85 to 95 degrees of
the thermometer. The tepid bath has much efficacy in reducing
the general excitement, lessening the pulsation in fevers. It is
also very important in complaints of the stomach and liver, in the
debility produced by long residence in hot climates, in the languor
and weakness accompanying delicate habits, and in gout, rheu-
matic affections and cutaneous diseases. It is admirably adapted
for persons in advanced life. The best period for the bath is the
mornino; between ten and twelve o'clock.
320 THE TOILET.
4. Warm Batli.
For this Ijath the water should be from 93 to 98 degrees of heat.
It is of great utility in a variety of ailments, such as inflammatory
and rheumatic affections, diseases of the skin, intestinal obstruc-
tions, nervous irritation, and debility, whether constitutional, or
arising from previous illness, intemperance, late hours and hard
study, or irregularity in diet or exercise. Women who are deli-
cate, weak and nervous may with much confidence expect relief
from the use of a warm bath. If the warm bath is not intended
to produce perspiration, it can properly be used at any time from
an hour after breakfast till dinner. But if increased perspiration
be the object, the evening is the best time for this bath, and the
patient should be conveyed from the bath to a warm bed.
5. Hot Bath.
Temperature, 98 to 104 degrees. Bathing in tepid and warm
water has a sedative effect. It excites the sensation of heat, low-
ers the pulse, relaxes the skin, diminishes excitement, and proves
eminently refreshing. On the contrary hot baths are stimulating;
they quicken the action of the heart, redden the skin, make the
respiration more frequent, and produce copious persjDiration.
6. Vapor Bath.
Temperature, 100 to 115 degrees. This species of bath is
recommended for the same classes of ailments for which the
warm bath is applicable, and it has not unfrequently succeed-
ed in producing the desired effects when warm bathing has failed
to do so.
7. Turkish Bath.
This bath has been greatly lauded, by those interested, as a per-
fect panacea for all human ills, whereas it has been proven by im-
partial judges that its use only occasionally is of benefit to a pa-
tient. It does grievous harm to the strength of the person, and in-
variably retards a recovery to perfect health. Every time a Turk-
ish Ijath is taken, the patient, whether healthy or sickly, loses a
THE TOILET. 321
certain proportion of his vital force — of his ability to generate life
power, and in this way is lost the power to resist contagious or in-
flammatory diseases. The lungs are also injured — they cannot
help being so, breathing such a super-heated atmosphere as is at-
tached to Turkish baths. The healthy and elastic tone of the skin
of the whole body is impaired. The Turks are the most idle and
unprogressive of all nations — are made largely so by the use of
this bath.
6'. Jiicssian Hath.
The remarks made under the heading of Turkish baths, apply
with equal force to the Russian, and should be avoided by all who
wish to keep their strength of body intact or to recover from sick-
ness.
Care of the Teeth.
Frequent brushings with cold water alone is requisite for cleans-
ing purposes. After each meal adhesive particles of food should
be carefully removed with a tooth-pick or a silk thread drawn be-
tween the teeth. If a dentifrice be required let it be some simple
specific that will not injure the gums or enamel. Frequent rubbing
with salt or lemon is oaid to preserve the gums.
Care of the Hair.
In its arrangement, every lady should adopt the method best
calculated to give character to the style and bring facial fine points
into prominence. The manner of wearing the hair is often neces-
sitated by a certain style of bonnet or hat, but the lady of refine-
ment will select that only which best suits herself.
The condition of the system has much to do with the quality
and fiber of the hair. At the root of every hair there is a little
l)ulb of oil disseminated by frequent brushing, if the scalp be kept
clean and free from dandruff. Want of proper care, failure of the
secretions to perform their mission causes the hair to become dry
and harsh and fall out as in cases of fever. In such cases a gentle
stimulant should be applied to the scalp. Take bay rum, one pint;
alcohol, half a pint; castor oil, half an ounce; carbonate of am-
20
322 THE TOILET.
inonia, one-fourth of an ounce; tincture of cantharides, half ounce.
Mix and shake when used. It will stop the hair from falling out
and cause it to grow in. The ends of the hair should be clipped
every month to facilitate growth. Fine, glossy hair is secured by
frequent brushing. A moderately hard brush should be used
night and morning with care, so that the scalp will not be irritated
or the hair broken ofE by pulling at the roots. The brush should
be kept clean by washing it frequently in ammonia water.
Hands.
A beautiful hand is not necessarily small, or unaccustomed to
labor. Its beauty consists in its shapeliness, delicacy of touch,
and cleanliness. The hand, to be in proper proportion to the rest
of the body, should be as long as irom the point of the chin to the
edge of the hair on the forehead. The nails should be kept clean
by the daily use of the nail-brush and soap and water. After
wiping the hands, but while they are still soft from the action of
the water, gently push back the skin which is apt to grow over
the nails, which will not only preserve them neatly rounded, but
will prevent the skin cracking around their roots and becoming
sore. The points of the nails should be pared at least once a
week. Biting them should be avoided ; this is a habit that should
1)6 immediately corrected in children; if persisted in for any length
of time it permanently deforms the nails. Dipping the finger-
ends in some bitter tincture will generally prevent children from
putting them to the mouth.
Hedness and J3urninhor.
Melt of spermaceti, one drachm, with almond oil, one ounce, and
add of powdered camphor, one drachm.
Esseyice of Jioses.
Otto of roses, seven drachms; spirit, one gallon.
Esseiice of Jioses.
Mix rose leaves, four parts; water, twelve parts. Distil off one-
half. When a sufficient quantity of this water has been obtained
it must be used as water upon fresh rose leaves, and the same pro-
cess must be repeated to the fifth or sixth time, according to the
(juality desired. Alcohol is better than the water.
328 THE TOILET.
Pofume of Floioers, to Extract.
Procure a quantity of the petals of any flower which has an
agreeable flavor, card thin layers of cotton wool which dip into the
finest Florence oil. Sprinkle a small quantity of fine salt on the
flowers and place layers of cotton and flowers alternately until an
earthen or wide mouthed glass vessel is quite full. Tie the top
close with a bladder and lay the vessel in a south aspect exposed
to the sun and in fifteen days, when opened, a fragrant oil may
be squeezed away from the whole mass and but little inferior, if
roses are used, to the dear and highly valued otto or odor of roses.
Otto of Moses.
Fill a large glazed, earthen jar with rose leaves, carefully sepa-
rated from the cups. Pour upon them spring water just sufficient
to cover them, and set the jar with its contents in the sun for two
or three days, taking it under cover at night. At the end of the
third or fourth day small particles of yellow oil will be seen float-
ing on the surface of the water, and which in the course of a week
will have increased to a thin scum. The scum is the otto of roses;
take it up with a little cotton tied to the end of a stick and
squeeze it into a phial.
Odor of J^lowers.
The method pursued in the South of Fran ce by which all the
better qualities of pomatum are obtained, consists in the prepara-
tion of pure fat or lard and impregnating this with the odorifer-
ous principles of the flowers. The purifying of the lard has to be
done with the utmost care, as almost everything depends upon it-
The lard is for this purpose washed on an inclined board with wa-
ter, rubbing and working it all the while by means of a smooth,
large stone, until the water runs off pure and clear. This fat is
then filled into shallow pans, on which are thrown the flowers
freshly cut. They are removed after 12 or 24 hours and replaced
by fresh ones, until the lard is considered saturated. The pomatum
is then filled into pots or bottles, and the bottles are tightly corked.
If the fat is slightly rancid, a very much larger amount of flowers
THE TOILET. 329
I
is required to render it frag-rant, and the odor never attains that
fineness and delicacy it does with pure lard.
Oil Essential — To Extract from Flowers.
Take any flowers desired, which, stratify with common salt, and
put them in a clean earthen glazed pot. When thus filled to the
top cover it well and carry it to the cellar. Forty days afterwards
put fine gauze over a pan and empty the whole, to strain the es-
sence from the flowers by pressure. Bottle the essence and expose
it four or five weeks in the sun and dew of the evening, to purify.
A single drop of this essence, if rightly prepared, is enough to
perfume a quart of water.
Jjalls, C anijyhor^^or Chujiped Hands.
Spermaceti and white wax, each three-fourths of an ounce;
almond oil, one ounce. Melt and strain, and add three drachms of
powdered camphor.
A)nhrosial Hair Tonic.
Take gum benzoin, two drachms; castor oil, four ounces; and
alcohol, one quart. Shake well together, then add oil of lavender
and oil of burgamot, each one drachm; oil of cloves, oil of rose-
mary, oil of leuion, and oil of neroli, of each, thirty drops; tincture
of cantharides, half an ounce. Shake well to cut the oils. Splen-
did and nicely perfumed hair tonic to soften the hair, promote
growth and prevent it from falling out or turning gray.
Toe-nails — Tngrovjing.
This most painful of the diseases of the nails is caused by the
improper manner of cutting the nail, and then wearing a narrow,
badly-made shoe, the nail beginning to grow too long, and rather
wide at the corners, is often trimmed around the corner,
which gives temporary relief; but it then begins to grow
wider in the side where it was cut ofl", and as the shoe
presses the flesh against the corner, the nail cuts more and more
into the raw flesh which becomes excessively tender and irritable.
330 THE TOILET.
If this state continue long the toe becomes more and painful and
ulcerated, and fungus or proud flesh sprouts up from the sorest
points. Walking greatly increases the suffering until positive rest
becomes indispensable.
Tkkatment. — Begin the effort at cure by a simple application
to the tender part of a small quantity of perchloride of iron. It
is found in drug stores in a fluid form, though sometimes in powder.
There is immediately a moderate sensation of pain, constriction or
burning. In a few minutes the tender surface is felt to be dried
up tanned or mummified, and it ceases to be painful. The patient
who before could not put his foot to the floor now finds that he can
walk upon it without pain. By permitting the hardened wood like
flesh, to remain for two or three weeks, it can be easily removed
by soaking the foot in warm water. A new and healthy structure
is found, firm and solid below. If the nails are not cut around the
corners or sides, but always curved in across the front end, they
will in future grow only straight forwards and by wearing a shoe
of good size and shape, all further trouble will be avoided.
Another method is with a knife or a piece of glass; scrape the
centre of the nail until it becomes almost as thin as the thin-
nest paper, then cut the nail in the form of a cresent, the convex
side being inward. This will compel the sides of the nail to grow
outward in the natural way.
To Remove ISuperJluoas Hair. '
When the eye-brows join, which is very unbecoming to some,
they should have the hair taken out with tweesers and after a while
it will stop growing, leaving no marks. iVpply cold water after their
use. For hair on the arms wear a white flannel sleeve at night.
Chapped Hands.
Scrape bees-wax lightly into a small wide-mouthed bottle until it
is nearly full; add a small piece of mutton-tallow and fill with olive
oil. Set the bottle on the back of the stove and as soon as the wax
is melted remove it and add twelve drops of otto of roses. This
THE TOILET. 331
will be found very nice for chapped hands. It is healing
and is also good for sunburn.
To Kemove Insects from the Ear.
Let the })erson lay his head upon the table, the side upwards that
is afflicted. Drop into the ear a drop or two of sweet oil. It will
instantly destroy the insect and remove the pain, however violent.
7^0 Cure Temporary Deafness.
Temporary deafness arising from cold, sitting in a draught and
other causes, may be relieved and cured by letting fall into the ear
ten drops of a mixture of sweet oil and one of glycerine every
night until the duct which leads from the ear to the nose is cleared;
this will be known by the sensation of the fluid passing from the
ear into the nostril.
To Remove Dandruff.
This is a natural secretion, but becomes a cutaneous complaint
by neglect. Take one ounce of powdered borax, a piece of un-
slaked lime the size of a chestnut and a tablespoonful of spirits
of ammonia. Put them in a quart bottle and fill with soft or boiled
water. In twelve hours it will be ready for use. Ladies can ap-
ply it best with a fine sponge. Rinse with tepid water. After a
few applications the scales will disappear, the hair becomes soft
and brilliant and the yoimg hair will be seen to start out. Dand
ruff should be cured gradually to prevent sick headache or dizzi-
ness by its sudden suppression.
An Excellent Wash for the Teeth.
Two ounces of pulverized borax dissolved in two pints of boil-
ing water; before cold add two teaspoonfuls of the spirits of cam-
phor. A few drops in a little water for the teeth. It is not injur-
ious to any fabric, and is also good to clean carpets. Dilute with
water when used. Bottle for use.
HOUSEKEEPING.
This book, as its title indicates, is designed to be a guide to the
])ractical housekeeper, or one who is trying to become such.
Woman's sphere is the home, the management of her household,
and the best interests of her family, should occupy the greater por-
tion of her time and thought. " The modest virgin, the prudent
wife, or the careful matron," says Goldsmith, "is much more ser-
viceable in life than petticoated philosophers, blustering heroines,
or virago queens." Her work is worthy an angel's life; no woman
can claim a broader or higher sphere than she who places the home
in its true relations and appreciates the dignity and blessedness of
the house-mother's life.
Into such a home God sends the inexperienced soul, to be guid-
ed, trained and prepared to meet the increasing demand of each
returning day. And the woman who takes up her life-work brave-
ly, calling out all her energies, and the exercise of her best skill,
may indeed find it hard discipline, full of mistakes and short-com-
ings for a time, but the royal spirit will at last gain self-possession.
But, after all, much depends upon early training. It is with the
housekeeper as with the scholar : if childhood and youth are neg-
lected, no application can repair the loss. Much of the embar-
rassment and confusion of homes is attributable to the false ten-
derness and affection of mothers, who spared their daughters every
task, responsibility and labor, at a time when they should have
been taught. Society must take its share of the blame, smiling on
flippancy and show, ignoring personal application and labor as be-
neath the dignity of woman.
HOUSEKEEPING. 333
The education of girls at home and at school is of-
ten very superficial, failing to develop fitness for the varied duties
and responsibilities of life.
The intellectual training is often unworthy the name. It is at
best too meagre and fragmentary to furnish any breadth of cul-
ture and power. Nevertheless, we thank God that a few educa-
tors are making heroic efforts to meet the increasing wants of the
home. That housekeeping, as an experimental science, is now
taught among the general exercises of the scholastic year.
There are departments and instructors in "Cooking: demonstra-
tions; Cooking: practice lessons; Dress-cutting, Millinery and
Art Needlework." So that "general lessons are given in the arts
of domestic life, the principles of dress, artistic house-furnishing,
healthy homes, cooking, marketing, and all the principles which
underlie the wisest management of homes." It is to be hoped the
time will soon come when these branches will be taught in all our
female institutions of learning, not as elective branches, but as part
of the prescribed curriculum. A young lady enjoying the advan-
tage of such a course, will find when she comes to assume the re-
sponsibilities of the home, that "the head saves her hands." Meth-
ods are simplified, ends defined, and forces combined directly and
advantageously. An educated housekeeper will have confidence
in her ability, and be free from fret and worry. She will have all
the houseliold machinery so complete and perfect in its workings
that it will run perpetually and noiselessly of its own will. From
such a home the husband and father will go forth daily with fresh
inspiration and a firmer purpose, and return in the evening to find
a well-spring of strength and peace. It is not only housekeeping,
but something more, it is homekeeping.
It is not merely the mechanical performance of a round of du-
ties each day, but it is an art that brings into use all the latent in-
genuity, and requires a keen sense of the beautiful, with firmness
and perseverance to overcome all the petty trials and diflficulties
that are forever crowding around the housekeeper.
Homekeeping is an art that needs just as finished an education,
334 HOUSEKEEPING.
and as thorough practice to become an adept as what are
termed the "fine arts." If homekeeping is not one of the fine
arts, what is ? To be sure, there is the coarser work, the same
as there is in everything. The painter must know how
to properly clean his brushes, and palette. He must mix
his paints and oils, and if the picture does not suit, perhaps the
canvass will have to be cleaned so as to commence aa'ain; but the
toil is forgotten, for he works for an object, for a crowning beauty.
Every young lady needs special preparation for the care of
home. Perhaps it would be safe to suppose that eight-tenths will
some day assume the responsibility of a household. Many of these
doubtless will be surrounded with wealth and affluence, and have
ample ability to keep a servant or servants, yet a knowledge of
household management is indispensable.
Emergencies will arise, the servant or servants will leave almost
without notice, and a day or two, or perhaps more, will be necessary
to supply their places.
But if it were possible to never be without help from the begin-
ning of married life until the close, the mistress will be put to a
great disadvantage if she is without practical knowledge. The
servants will soon make the discovery, and will not be slow to take
any advantage it may afford.
As we have given some general directions and a multitude of reli-
able recipes on cooking, baking, &c., which if carefully followed will
crown the efforts of the inexperienced with success, perhaps a
more general view of household management will be necessary be-
fore our work is completed.
HOUSE-FUI^NISHING.
It would be impossible to give specific directions on this sub-
ject. We would like to help those who are trying to make pleas-
ant, cheery homes, but have not the means to employ a professional
decorator. But after all, where the furnishing of each room has
been throughout, and perhaps worked out, by mother and daugh-
ters, it has a value to father and sons far beyond one committed to
some stranger to " furnish throughout as stylish as possible," at
any cost. Its influence does not cease when it is broken up, but
reaches down through generations in other homes.
Harmony of color is of the first importance in furnishing. Not
that the carpet, walls, curtains, chairs, etc., should be of the same
color; that would make a room cold and uninviting. There should
be two or three colors in a room, but these should harmonize. A
carpet, for instance, should not be purchased without considering
what the color of the paint is; and so of the sofa and chairs, if
they are upholstered.
A carpet is like the back-ground of a picture; it brings into ef-
fect the whole. Styles for carpets have entirely changed within a
few years. Patterns of huge boquets of impossible flowers used
to be seen almost everywhere; now, a ver}^ small set figure, so small
as to look almost like a plain color at a little distance, is in much
better taste. This may be enlivened by a border of bright colors.
The lovely pearl and gray grounds, with vines or tracery of a dar-
ker shade, and bright borders of Persian patterns, are very desira-
ble and look well with almost everything. The fashion of staining
floors black walnut color for a yard or more around the walls, and
having a square of bordered carpet in the centre, is gaining ground
and much liked for the pretty style and the convenience of taking
it up for cleaning.
336 HOUSE-FURNISHING.
There are now plain ingrain carpetings, in solid colors, called
"filling," which are used around these centre rugs, instead of
staining the floor. We have seen parlors carpeted with dark tur-
quoise-blue filling, with Persian rugs over them, not in any set or
regular order. The efEect was very good. Curtains are a very
important part of furnishing. Of course there must be shades.
There ought to be drapery, however simple; no one thing adds
more to the pleasant, cheery look of a room. Shades are now sel-
dom white, but tinted, either gray, cream or old gold color. They
should never be of a very deep shade. Many use red for the
dining room, but that color is better suited to some public place. A
fringe about two and one-half inches wide, finishes the bottom.
For drapery there are many beautiful and artistic patterns in Not-
tingham lace, which is low-priced and durable. They may be se-
lected to look so like real lace that they can hardly be distinguish-
ed from it. The yellowish tint should be chosen, and in light pat-
terns. Linen scrim, with inserting, and edging of guipure lace, is
always handsome. Simple cheese cloth, plain or figured muslin,
or cretonne, are all pretty. Heavy fabrics should be used only in
large and richly-furnished rooms. They may be used with good
effect for porticos, to hide or replace a door, or to separate rooms.
Heavy lambrequins are not in style. Curtains are hung with rings
on poles of brass or wood, and the lambrequin, if any, is straight
cross, narrow or broad, embroidered or trimmed with fringe, or it may
be a simple plaiting. Mantel lambrequins are a plain scarf across
the front, with decorated ends hanging low. There is often as a
background for ornaments [above the mantel a curtain, plain or
plaited, of the material of the lambrequin, about half a yard wide,
hung upon a rod with rings. This may be of velvet paper, headed
by a narrow gilt moulding. Halls][are no longer the barren en-
trances to the home, but are a part of it. Old and quaint chairs
look well here, and if there is a window, a drapery curtain with a
large plant on a small stand is very pretty. An ornamental um-
brella stand is often seen in'halls, instead of the old heavy marble-
top stand.
HOUSE-CLEANING.
Perhaps there is nothing so much dreaded as house-cleaning,
and yet it has to be done twice a year — Spring and Fall. The
male members of the family especially dislike this semi-annual
revolution, and are anxious to be from home while it is going on.
With proper management it can be done without destroying all
the comforts of home. The house should not be all torn up at
once, the furniture set out of doors, and the meml^ers made to feel
they had lost their home. "Where this is done it will
be very fortunate if any member of the household escapes a cold.
But every housekeeper will have her own views about the mat-
ter and we can only hope to make a few helpful suggestions.
There is very little difference between the Spring and Fall clean-
ing, one is about as important as the other. Before beginning house
cleaning, all repairs that may be needed about the house should be
attended to. If it be in the Fall, grates, stoves or furnace cleaned
and put in perfect order, and the range or cook-stove looked after.
And all the wood and coal as far as possible should be put in their
appropriate places. At least once a year the coal-bins need to be
thoroughly cleaned, and all dust and rubbish removed. In this
way you can avoid so much dust being carried up stairs, when
building the fires, to settle into the carpets and over the furniture.
The cellar walls must be brushed down with a stiff broom, and all
cobwebs removed, to be ready for white-washing. The cellar
walls should be white-washed both Spring and Fall as a sanitary
measure. As a rule, we think the Fall of the year the best time
for white- washing, kalsomining and painting; the house is rdways
21
338 HOUSE-CLEANING.
kept open a good deal during the Summer, and flies, spiders, and
various insects will always deface the walls and paint. The wall-
}iaper will always be soiled by dust, which should be removed as
far as possible; this is best accomplished by taking a new broom,
wrapping a clean cloth around it and sweeping with it from the
top downward, with long, straight strokes, not up and down. This
will remove the dust and greatly improve the appearance of
the paper. Sometimes the paper will be soiled in spots, as where
persons have allowed their heads to rest against it. In such cases
it would be well to try a piece of stale bread from which the crust
has been removed, using it upon the spots as if it were a piece of
India rubber.
You must be very careful in cleaning paint. Sand should nev-
er be used upon painted or varnished work. You will succeed
well by making a moderately strong soap-suds. Have at hand an-
other pail of warm water, with a soft flannel cloth for each, and
also a plate containing " whiting," or " Spanish white," to be had
at all paint or drug stores. One flannel being wet with the soap-
suds, dip it into the whiting to take up a small quantity, and gen-
tly rub the painted work. The surface coating of smoke and oth-
er matter will soon be removed. Then wipe the surface carefully
with the other flannel, wrung out from the warm water, and the
painted work will look " as good as new."
After the rubbish is removed and the cellar put in good condi-
tion, begin in the attic and work down until you reach the place
of beginnings— the cellar. As far as you can, remove everything
out of the room to be cleaned — any old clothing or carpets stored
on the attic should be taken into the yard, brushed, and hung on
a line to receive the benefit of sun and wind. The attic is usually
a troublesome place to clean, because of the trunks, bags and boxes
that constitute the furniture. Clean brushes, brooms 'and dust
pans will be needed before beginning. Brush every cobweb from
the walls with a long handled brush, and if the walls are
plastered they should be swept down with a stiff broom. The
dust should all be carried down in a pail. If the walls are hard-
HOUSE-CLEANING. 339
finish they can be washed off with some warm soap-suds and wiped
dry. Then wash and polish the windows, and scrub all wood- work
and floors with very hot suds; rinse off with hot water, made hot-
ter with a good quantity of cayenne or red pepper. If used free-
ly, this peppered rinsing-water will find its way into every crack or
crevice in the wall or on the floor. Mice and rats will seek a
cooler boarding place, and insects of all kinds will keep a respect-
ful distance.
When the attic is finished come down to the next story, and so
on till all parts of the house have been faithfully cleaned. When
the family is at home never undertake more than one or two rooms
at a time. There is no reasonable excuse for making home so un-
comfortable during house-cleaning. If you hire help, it will pay
better to hire three or four persons and make short work of it.
With a little management and a strong force this troublesome and
annoying work can be made very short. Begin every room by re-
moving everything that can be taken out. Take down the curtains
and cover whatever you must leave in the room. Take up such
carpets as need cleaning; have them taken to the back yard,
stretched across a clothes-line and well beaten by a man,
for this is not a woman's work. After they are thoroughly
cleaned, and the rooms cleaned, they should be relaid by
a man. Brush the upholstered furniture with a furniture
brush, cleaning around each button or tuft. Turn sofas
and chairs down, and beat them with a carpet or furniture whip;
then brush again, and wipe the covers with a clean, damp cloth,
to take off what dust may have settled. Take a basin of warm
soap-suds and wash all the woodwork and carving with a soft cloth.
Wash only a small part of one thing at a time, and then wipe dry
as quickly as possible, and polish with a chamois skin. If left wet
until the whole piece is well washed, the soap-suds may turn the
varnish; but if carefully done it cleans the furniture of all finger-
marks.
The Question of Moths.
There are two kinds of moths with which housekeepers are
340 HOUSE-CLEANING.
troubled and perplexed — the common and the "buffalo" or "car-
pet moth." To preserve your woolens and furs from moths, ex-
amine them carefully before you put them away, and then put
them where the parent moth cannot enter. Some persons have tin
cases made for this purpose, and after putting in the goods, have
them soldered tight. If you take a piece of strong brown paper,
with not a hole through which even a large pin can enter, you
will find it just as good. Put the articles in a close box, and
cover every joint with paper. For the extermination of carpet moth,
the following has been recommended : Take a wet cloth, lay it
over the place near the edge of the carpet, and use several hot flat-
irons, moving them about from time to time so as to send the
steam down through the carpet and into all the cracks of the floor,
and it will kill the moths.
During house-cleaning, wheii the carpets are up and the floors
scrubbed and dried, take a small bellows, which comes for this pur-
pose, and blow into every hole or crack that can be reached, cay-
enne pepper, Persian powder or Pool's moth powder.
Hov) to Air Apartments.
It is a general practice to open only the lower part of the win-
dows of a room in ventilating it, whereas, if the upper parts were
also opened the object would be more speedily eff"ected. The air
in an apartment is usually heated to a higher temperature than
the outer air, and it is thus rendered lighter, and as the outer air
rushes in, the warmer and lighter air is forced upward, and finding no
outlet, it remains in the room. If a candle be held in a doorway
near the door, it will be found that the flame will be blown in-
ward, but, if it be raised nearly to the top of the doorway, it will
go outward; the warm air flowing out at the top, while the cold
air flows in at the bottom. A current of warm air from the bottom
is generally rushing up the flue of a chimney, if the flue be open,
even if there should l)e no fire in the stove; therefore, open fire-
places are the best ventilators we can have for a chamber, with an
opening arrangement in the chimney near the ceiling.
HOUSE-CLEANING. 341
Carpets and Siceeping.
A coarse broom as a matter of economy, should never be used
for carpets, as it tears off the surface and soon wears even the
coarser parts. There are different qualities of brooms to be had, or
where factories are near they can be made to order and as fine as
the material will permit. A stiff brush is better for very fine car-
pets. These can also be made to order at brush manufactories.
A fine carpet preserves a clean appearance longer if, after sweep-
ing, it is wiped over with a damp cloth, which removes all the
dust that settles after sweeping. Fine parlor carpets, unless much
used, do not require a thorough sweeping oftener than once a
month, though frequent brushing up may be required. Where
there is a large family, or the carpets are much used, they should
be shaken frequently, as that removes the sand and dust which
grinds them out. Do not undertake to sweep the whole house in
one day. This will overtax your strength and make it a burden-
some duty. We would suggest Thursday as a suitable day for up-
stairs sweeping; do it so well that each bed-room will smell fresh
and new. Friday, sweep halls and stairs, and all down stairs; and
disarrange but one room at a time. Wear dust-cap and mittens
whose wristlets extend over the dress-sleeve. With neatly-combed
hair, tidy-dressed feet, and a working dress in repair, you need
not be ashamed if some fashionable gentleman should catch you
at your work. It would be well if all housekeepers could avail
themselves of the fashion of covering the centre of the room
only with carpet, leaving a margin around it for heavy furniture
to stand upon, thus saving the strain of lifting and pushing,
which is such a tax and injury at house-cleaning times. The
floor beyond the carpets can be stained and varnished, or paint-
ed to suit the tints of the carpet. For common carpets a
broad binding would serve as a border. Grease may be extracted
from carpets by the use of benzine. It may require considerable
rubbing, but if you persevere it will disappear. It is said that
chloroform will remove grease from carpets or any kind of woolen
342 HOUSE-CLEANING.
goods. "Carpet sweepers" save a great deal of labor, and should
be in every home. They are intended for daily use, but not for
thorough cleaning. In the weekly sweeping you must use the
broom. First pin a cloth to your broom and brush away cobwebs;
and then sweep your room twice with the broom.
Dust and DuHtlncj.
This is one of the unpleasant duties which every housekeeper
shares, but like everything else, can be made much easier if sys-
tem'atically arranged. At a very small expense you can procure
dusters. Cheap prints will answer the purpose. These should be
spread over ' such articles as are found difficult to dust — books,
statuary, carved woodwork, etc. One large duster should be kept
for covering beds when sweeping the chambers. After the sweep-
ing, when the dust is done settling, carry the dusters out-doors and
give them a thorough shaking. Always keep on hand cotton
cloths for dusting, the softer the better, and nothing is better than
old silk handkerchiefs; with these wipe off every article of furni-
ture. But dusting, like cooking, is an art that must be studied
and understood, but like cooking it is an art that some never learn,
and dust remains on the furniture from one house-cleaning to an-
other.
Kalsomimng .
This is not so common nowadays, since papering ceilings has
come into vogue. But if the ceiling is kalsomined it should be
done before you paint or paper. This is much superior to white-
washhig, and very little more expensive. There is a smoothness
and a glaze which is a great improvement to the style of the interior
of the house. However, it requires care and judgment in the se-
lection of the not expensive materials, and above all, skill in apply-
ing it to the wall. You will find the following receipt reliable.
The process shovild be commenced by soaking four ounces of glue
in a quart of warm water for twenty or twenty-four hours; then
a pint of water should be added; and the vessel (of tin or other
thin metal) should be placed in a kettle of hot water over a fire.
HOUSE-CLEANING. U3
the glue being agitated till it is thoroughly dissolved and the solu-
tion quite clear. Put five or six pounds of powdered Paris-white
into a large bucket, and add hot water sufficient for the mixture to
be of the consistency of cream; then mix the glue water with it,
stir it well and paint the walls with the mixture with the common
white-wash brush. It is of the greatest importance that the kalso-
mining mixture be spread very smoothly, and to secure this, a lit-
tle hot water must be added, if the stuff be too thick for easy and
level application. The quantities above given are sufficient for
two coats in a large room.
Pifpering.
If the walls are hard-finished, or have been white-washed, a so-
lution of white glue should be applied with a white-wash brush.
The first thing in order is a preparation of paste. This is made
by taking wheat flour, after sifting, put into a vessel, and with the
hand stir it, adding water, cold or tepid. Begin with it
pretty thick, as the lumps can be gotten out better. Stir
till they are all out. Thin pretty well. Have ready an iron
pot on the stove, water boiling. Turn starch into the hot water
and stir to keep it from burning. Let boil till the flour is cooked.
If too thick, add more hot water. It should be pretty thin when
done, as it thickens as it cools. Let it stand until it is cold. Pro-
cure a board of sufficient length and breadth; better to have the
board as near the width of the paper as possible. Nowdays the
paper is nearly always trimmed when purchased, if not it must be
before it is hung upon the wall. Lay your paper upon the board
with the right side up; measure the wall from the top to the base
board, then measure the paper the same and see if it will match
right to cut. Cut all the full breadths for the room before you
commence papering, matching as you cut. Then turn all ovei" at
once. Always begin at the right hand and work to the left. Be-
gin to hang at a door or some place where, if you cannot match
when you finish, it will scarcely be recognized. Never turn a
corner, but cut the paper as it will adhere better and make a bet-
344 HOUSE-CLEANING.
ter job. Apply the paste with a good whitewash-brush. When
ready to hang turn the bottom end of the paper up a yard or more.
This will let it swing at the bottom until ready to finish, and it will
go to its place without trouble. Always fasten at the top first.
After seeing that it will match right all down the joint and not lap
over, make a crease at top of base board with shears and cut off
the waste. Use a soft cloth or towel to rub the paper down. This
must be touched very gently or the colors on the paper will run.
Concluding JReynarks.
It is a common saying, "A woman's work is never done." This
trite saying every housekeeper has found to be true. But while
it is never done, with proper management there will be hours for
rest and mental improvement. The heavier work should be so
graded that each day will come in for its share of the burden.
We would suggest the following classification: Monday, washing,
rain or shine; this will necessitate a drying-room or balcony.
Tuesday, ironing and baking. Wednesday, clean pantries and
cupboards, drawers, and the cellar. Thursday, sweep up-stairs.
Friday, sweep halls and stairs, and all of down-stairs. Saturday,
clean the kitchen, bake and prepare for Sunday. Let every Sat-
urday afternoon be a rest and recreation. Make Sabbath as near
as you can a day of rest. Your highest ambition should be to
make home beautiful and attractive. As you are the Queen of
the circle, make yourself as lovely as you can. Never let an af-
ternoon come without dressing with taste. By doing this you will
have time to improve your mind. Keep up, if not with the ad-
vanced thought of the day, at least with the current events of the
day.
THE SICK FipOM.
As a room of this kind is required in every home, a little space
given to this subject will be appreciated. The prevailing opinion
that any chamber with a bed in it will answer the purpose is erro-
neous. It is sad enough to be confined to a bed of illness, but to
be shut up in a small, dingy, uninviting room, greatly aggra-
vates the situation. It should be the largest, best lighted and
ventilated room in the house. The appearance and condition of
the room will have great iufluence upon the spirits of the sick.
The very best and finest chamber you have in the house should be
used for that purpose.
Sunlight and fresh air are nature's own restoratives, and should
never be excluded. Admit the rays of the sun to the fullest pos-
sible extent, for sunlight is one of the most powerful chemical
agencies in nature. According to the best medical testimony,
some of the most remarkable cures have been produced by simple
exposure to the full rays of the sun. Proper ventilation is equally
important, but it is one of the most difficult things to obtain in a
sick room. The foul gasses generated from day to day, must be
removed, but expelled in such a way as not to expose the patient
to the currents of cold air. An open fire-place in a room is one of
the best ventilators that can be secured, but in the absence of this
by raising a window a few inches from the bottom and leaving
another one down from the top in an adjoining room, with the door
open between the two,'will give sufficient draft to expel all the foul
gasses.
346 THE SICK ROOM.
The bed should be so arranged as to give the sick an easy view
of out-door, as the eye will soon tire gazing on the walls of the
chamber.
We are told that " cleanliness is next to godliness;" this should
be scrupulously regarded in the sick-room, as it will go far to
stamp out infectious disease, and contribute largely to the patient's
recovery. The sheets and pillow cases should be changed often,
the mattress should be hair, and, if possible, the bed should be
freshly made morning and evening. In case of severe illness, the
patient can be moved, without changing position, in the following
manner: Bring another bed into the room, with low bedstead,
and place the head of one bedstead against the foot of the other.
Secure two straight poles about six feet long; have two persons on
each side of the bed facing each other; roll the sheet around the
poles until within six inches of the patient's body. This forms a
stretcher, and by taking a firm hold the patient can be lifted into
the fresh bed without injury. After resting, the sheet can be
slipped out from beneath the body. This being done, the mattress
and pillows of the bed just vacated can be taken into another room,
the windows raised, and the bed completely aired. The sick be-
come very tired lying, hence changing and shaking up the bed will
contribute greatly to ease and comfort. Above all, the sick-room
should be quiet, the attendants should move with ease, and the
doors opened and shut with great caution. As a rule, visitors
should be excluded, especially while the patient is very sick. There
is not one out of ten that knows how to talk in a sick room. You
often hear the following expressions: " How badly he looks;" " I
did not expect to find him so reduced." Many a poor fellow has
been talked to death by well meaning and sympathizing friends.
Sponging the body regularly is of great value, but this should
always be done under the direction of the attending physician. In-
deed, whether sick or well, bathing is indispensable to health.
Chamber utensils, after using, should not be allowed to stand, but
instantly removed and cleansed. As a rule people try to exercise
some care in the selection of a physician, but seem perfectly indif-
THE SICK ROOM. u:
ferent about the qualifications of the nurse. A good nurse is of
the first importance; a mistake here may cause the death of your
friend or loved one. Remember nearly everything depends upon
the nursing. A good nurse will be kind, gentle, and decided, with
sufficient judgment and calmness to act in any emergency.
Diet and rogiinen should be carefully studied, and should at all
times be under the direction of the attending physician. As a gen-
eral rule, the food should be light, nourishing, and easily digested;
and the drink such as nature has graciously furnished to satisfy
the thirst. Pure fresh water is preferable to all other drinks, and
when necessary a little raspberry, strawberry or currant jelly may
be added to suit the taste. Good fresh milk, buttermilk, rice-wa-
ter, barley-water, toast-water, chocolate and weak black tea.
Fruit. — All kinds of ripe fruits not of an acid quality, such as
apples, pears, peaches, plums, grapes, raspberries, strawberries,
blackberries, sweet oranges, melons, and such other as are not
known to disagree with the patient.
Vegetables. — Irish potatoes baked without paring, green peas,
beans, especially lima beans, asparagus, squashes, rice, hominy, etc.
Bread. — Bread made out of rye flour, or unbolted wheat flour,
is preferable. Light puddings made out of rice, farina, cornstarch,
tapioca, and bread.
Meats. — Tender beef, mutton, venison, chicken and wild game.
In acute or inflammatory diseases, animal food is seldom allowable.
Beef Tea. — This is very nutritious, and should be administered
in nearly all kinds of sickness. Directions how to prepare this, as
well as all other kinds of diet for the sick, will be found in this
book.
In cases of inflammation of the stomach or bowels, as soon as a
little improvement sets in, give a little rice gruel, farina, arrow-
root gruel, or a little milk. Solid food should not be allowed until
the stomach can bear it without exciting pain.
Ix DiARRHCEA. — The diet should consist of light, unirritating
food, such as well-boiled rice, oatmeal gruel, farina, good, fresh
milk, mutton broth thickened with flour or rice, and fresh crackers
348 THE SICK ROOM.
broken in milk or made into a gruel with milk. Acid fruits, eggs,
fowls, game, fish, and the like, should be avoided. In chronic
cases a more generous diet may be allowed.
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FANCY WOF(K.
Table Scarf.
One yard and a half of black satin; line with crimson satin, em-
broider on one end golden rod and daisies; on the other tuffed
coxcomb. Finish the ends with old gold and crimson balls.
Lambrequin.
Make of light blue felt and oblique across the centre sprays of
cretonne flowers; scallop the edge and trim with tassels made of
the blue felt.
Bed Spread.
Stripe down the centre of pale blue figured sateen one yard wide;
edge on either side of pink flowered cretonne, one-fovu'th of a yard
wide; sew on either side of the pink flowered cretonne a pufi" of
pink sateen half a yard wide. Bind the edge half a finger length.
deep.
Lace and lUhboti Tidy.
Two stripes of wide insertion. Three stripes of satin ribbon.-
Embroider one strip with rose buds, one with daisies, one with
wheat heads. The ribbon and insertion are of equal length. The
tidy is longer than it is wide. A row of wide lace edges these
joined sections all around. Antique, torsion and heavy laces are
preferred on account of their being more durable. The daisies
may be worked in either Kensington or satin stitch, the centres of
the daisies being usually done in French knots.
FANCY WORK. 357
Handkerchief Case.
Take blue or rich cardinal plush. It is made of two pieces cut
in the desired size, and square in shape. Each square is pink or
light yellow satin lined with a thin sheet of cotton perfumed with
whatever you may have a preference for. Each square is lined
separately and quilted in diamond design, and lapped over in
pocket fashion on each end, so that the handkerchiefs cannot slip
out. The squares are now joined together on the inner side with
narrow ties of pink ribbon, so that they fold like a book, and so
form the case. Decorate the top with embroidery or painting. A
spray of Autumn tinted vine or yellow daisies gives a rich look to
the blue background. The edges of both the upper and under
squares are finished with a box pleating of the satin, and a satin
ribbon bow is placed on each corner, while a loop of ribbon is used
to lift up the lid. It can be made of any material — satin, velvet or
plush.
Wooden Mocker.
An old-fashicned little wooden rocker that has seen hard service
for a score or more years can be converted into a most fashionable
piece of furniture. Paint the back and rockers black, then apply
a coat of varnish, which will make it look like ebony. Pad the
seat, and cover the padding with a piece of unbleached muslin,
tacking it down neatly. Cover the cushion with crazy patchwork,
and fasten with olive and crimson satin ribbons. Add a large bow
to one corner of the back. The whole thing when finished pro-
duces a dainty and comfortable effect.
Shaving Case.
Cut out'two pieces of light blue silk or satin about eight inches
long and six broad. Upon one side embroider in old gold the
monogram of the person for whom the case is intended. The
letters must be rather large to show handsomely. Upon the other,
work a pretty pattern of flowers. Those who can paint can deco-
rate in that way. Line the inside with a contrasting color of silk,
358 FANCY WORK.
and bind neatly. Tie together at the top with bows of ribbon of
the color of the binding. Put an elastic across to hold the leaves.
Put in mostly of white tissue paper, but vary them now and then
with light colored ones. Plush may be used for the outside, orna-
mented with gold or silver.
Glove Box,
Take an ordinary oblong box, line with quilted pink silk, and
cover the outside with pink silk. Over this place broad Oriental
lace. Remove the rim of the cover and cover with pink silk, the
top ornamented with the lace the same as the sides. Fasten the
top to the box with bows of narrow pink ribbon. Pink Silesia
may be used in place of silk with good effect.
Pin Cushion — N'o. 1.
Make a pin cushion of pale blue satin; in one corner embroider
a spray of daisies; in the opposite corner a bow of pink satin rib-
bon and a pink and blue pom pom set in front of the bow. Trim
the edge with broad. Oriental lace.
Pin Cushion — iVo. 2.
Make a pin cushion of pale blue satin; paint in the centre one
water lily with four buds; trim the edge with deep lace and set a
small bow on each corner. Or, make it of white and paint a spray
of Autumn tinted vine, and put double box pleats very close to-
gether around the edge of the cushion ; then put white lace around
the cushion, tucking the plain edge of the lace down between the
ribbon, pleating and cushion.
Plush Framed Clock.
Small, round, gilt clocks are made into handsome mantel orna-
ments when set in a plush panel and placed on a brass easel. A
board, three-quarters of an inch thick, with beveled edge, should
have an opening made in the center just large enough to admit the
clock. A piece of blue or crimson plush is cut to fit the board,
and embroidered with arrasene and silk in some appropriate de-
FANCY WORK. 359
sign arranged partially around the opening, or a branch thrown
carelessly across. The board is then neatly covered with the dec-
orated plush, the lining on the back when blind stitched on, will
finish the edge. Place the clock in the opening made for it, and if
carefully fitted it will need no other fastening.
Tidies.
The newest tidies of macromi card are made of one strip of open
work in the center. A piece of ribbon is divided into equal parts;
a small cluster of flowers is either painted or embroidered on those
parts which will appear on the right side when run in and out
through the open work.
Sjiectacle Case.
Take two pieces of pasteboard, six inches long; two inches at
one end and three at the other; each covered on both sides with
silk, and the two sewed together, leaving an opening at the top.
This is suspended by a silk cord or ribbon, which is fastened to
the waist of the dress with a handsome pin. It can be decorated
if desired. This size will hold two pairs of spectacles.
Plush Frame.
To make a plush frame for a photo or picture. Make the frame
of cardboard; cut the opening for the picture a little to one side,
not in the center. Cut it either oval or straight, according to your
preference. Cover one side with plush of some favorite color.
Embroider a vine or spray on the broad side of the picture. Fas-
ten the plush neatly around the opening for the photo, then put in
a sheet of glass a little smaller than your frame; on this lay the
picture. Have ready a piece of cardboard; cover on one side with
silk or satin; lay the plain side on the back of the picture, and sew
neatly the plush frame and the silk-covered back piece together.
Fasten a large hair-pin to the back and it is finished.
Table Scarf.
One y*rd and a half of eld gold felt, embroider with silk and
3t>0 FANCY WORK.
crewel, a spray of wild roses on one corner, on the other a bunch
of poppies. Cut the ends into fringe, four inches deep.
Cradle Quilts.
Cut out the size required in both pink and white. The lining
is of the white, and can be laid aside till the pink piece is worked,
and ready to be tacked to it. At the top of the coverlet lay on a
piece of white sateen to simulate a flap turned back, but not at the
edge, but the depth of the flap below the edge, three to three and
a-half inches. The appearance is as if the pink sateen had been
split and turned back to show the white lining. The flap should
be worked with a row of crewel flowers, roses and forget-me-nots.
The flap is edged with the same lace as the whole of the coverlet.
The two corners at the bottom of the pink sateen are turned back
to match in the same style, and worked in gray silk or crewels into
which the stalks pass slanting wise. This style is more difficult
than ordinary crewel embroidery, and looks pretty and uncommon
on the little cradle. If preferred, the corners and flap can be em-
broidered in arrasene, and be a pink on a coverlet of pale silver,
gray or cream. Another novel arrangement is a quilted sateen or
sateen coverlet, with a band of white all around, on which is sewn
lace painted with ordinary water colors. The lace is ordi-
nary white lace, with a defined pattern, and this pattern is painted
over with, for instance, a pink kind of rose, touched up with a
darker shade when dry, and green leaves, or a blue scroll,. worked
up in the same way. It is easy and pleasant work, and effective.
It is put on rather full, so that the delicate covering shows more
than the pattern. — Toledo Ulade.
Carriage Pillov\
The pillow is made of down feathers or whatever is preferred,
put in a case of strong fabric and then covered. This dainty pil-
low covering for baby while enjoying an afternoon airing in his
carriage is made of light blue surah, upon which are embroidered
graceful sprays of small flowers that look as if they had been
FANCY WORK. 361
showered upon the pillow. The sprays may be embroid-
ered solidly or worked in the South Kensington stitch. A frill of
deep lace trims the pillow all around, and dainty little bows are
set on each corner. It can be made of pink, white or any other
shade. Silk may be used instead of surah.
Bahy Carriage Pilloxc.
Make the pillow case of blue Silesia; on this fasten on the upper
side a soft cover of darned net, with an edge of torsion. Place
small bows of narrow blue ribbon, made unlike each other, on each
corner. At other times a plain white pillow case edged with Ham-
burg or torsion will be very nice.
Wall Pocket.
A simple and handsome wall pocket can be made from a bath-
ing-slipper. The slipper is formed of coarse brown straw or split
willow splints woven into braids that are sewed together to form
it. The heel of the slipper acts as a covering and is bent down to
close it. The pocket is bound with plain ribbon and finished with
ties and bows of the same. The color and texture of the lining
and trimmings may depend upon the prevailing color of the room
in whicli the pocket is to be hung; or upon individual preference.
Satin is the prettiest lining and cardinal red the richest hue.
Sofa Pillow.
A pretty sofa pillow is made by taking two pieces of light blue
satin, and shirring them; have a piece of red brocaded ribbon an
inch and a half wide, on either side of which join with some fancy
stitch a piece of black velvet two inches wide, which is either em-
broidered with a little vine or worked with two or three fancy
stitches; when this is done, join the pieces of blue satin, one to
each piece of velvet, in the same way that you did the velvet tf»
the red ribbon. Line with blue flannel and finish with a cord.
Knitted Torsion Lace.
Cast seventeen stitches. First row: Plain. Second row: Knit
362 FANCY WORK.
three, turn over twice, seam two together, knit two, turn over
three times, narrow, knit six, turn over twice, seam two to-
gether. Third row: Turn over twice, seam two together, knit
seven, knit first loop, seam second, drop third, knit two, turn over
twice, seam two together, knit three. Fourth row: Knit three,
turn over twice, seam two together, knit eleven, turn over twice,
seam two together. Fifth row: Turn over twice, seam two to-
gether, knit eleven, turn over twice, seam two together, knit three.
Sixth row: Knit three, turn over twice, seam two together, knit
two, turn over three times, narrow, turn over three times, narrow,
knit five, turn over twice, seam two together. Seventh row: Turn
over twice, seam two together, knit six, knit first loop, seam second,
drop third, knit one, knit first loop, seam second, drop third, knit two,
turn over twice, seam two together, knit three. Eighth row: Knit
three, turn over twice, seam two together, knit thirteen, turn over
twice, seam two together. Ninth row: Turn over twice, seam two
together, knit thirteen, turn over twice, seam two together, knit
three. Tenth row: Knit three, turn over twice, seam two together,
knit two, turn over three times, narrow, turn over three times,
narrow, turn over three times, narrow, knit five, turn over twice,
seam two together. Eleventh row: Turn over twice, seam two to-
gether, knit six, knit first loop, seam second, drop third, three times,
knitting one between the three loops, knit two, turn over twice,
seam two together, knit three. T^velfth row: Knit three, turn
over twice, seam two together, knit ten, bind off all but two (by
slipping the twelfth stitch over the eleventh and so on until there
are only two on the left hand needle), turn over twice, seam two
together. Thirteenth row: Turn over twice, seam two together,
knit ten, turn over twice, seam two together, knit three. Repeat
from second row.
Ihrsion Inserting.
Cast on sixteen stitches. First row: Flahi. Second row: Thread
over twice and seam two together, knit six plain, then bind off
three on your left needle by slipping one over the other, thread
FANCY WORK. 3G3
over twice, seam two together, knit one plain, thread over twice,
seam two together. Third row: Thread over twice, seam two,
knit two plain, then knit the loop so as to make two stitches, by
first knitting it plain, then seaming it, knit plain until you come
to the last two, thread over and seam two together. Fourth row:
thread over, seam two together, knit twelve plain, thread over and
seam two together, repeat from second row.
I7)fants'' Shirts.
High neck and long sleeves. Use small bone needles, and three-
thread Saxony yarn; two ounces required for each shirt.
BoRDKR. — Cast on seventy-eight stitches. Frst row: Knit
across plain. Second row: Seam across. Third row: Knit
across plain. Fourth row: Knit first stitch, put yarn over, knit
three, narrow twice, knit three, put yarn over, knit one, yarn over,
knit three, narrow twice, etc., repeating pattern to end of needle,
which must exactly correspond to first end. Fifth row: Seam.
Sixth row: The same as fourth row. Seventh row: Seam. Eighth
row: Same as fourth row. Ninth row: Knit. Tenth row: Seam.
Eleventh row: Knit. Twelfth row: Same as fourth row. Thir-
teenth row: Same as fifth row. Fourteenth row: Like fourth row.
Fifteenth row: Like fifth row. Sixteenth row: Like fourth row,
and so on, repeating until there are four finished pattern rows; that
is, four times three rows of eyelets with the ribbing between, and
five ribbed rows. In going across last row of border narrow six
stitches, leaving seventy-two. Knit forty-six times across, knitting
and seaming two alternately. Now to shape the shoulder, narrow
one at each end of needle every time across, until there are forty-
four on needle, and bind ofE. This forms the back. For front:
After knitting border as for back, knit and seam thirty-six times
across. Take off one-half the stitches on another needle and knit
ten times across; now narrow on outside end of needle every time
across until there are twenty-eight stitches on needle. On inner
end of needle (or middle of front) bind off three stitches, every
other time across, (this is to hollow the neck,) continuing the nar-
364 FANCY WORK.
rowing for shoulder as before until all are bound off, leaving yarn
sufficiently long to sew shoulder seam. Knit up the other half of
front in same manner; sew up shoulder and sides on wrong side,
leaving space for sleeves. For sleeves, cast on forty stitches, using
medium sized steel needles. Knit and seam two alternately, thirty
times across. Widen twelve stitches, making fifty-two by taking
up loops at equal distances. Substitute bone needles and knit and
seam as before, forty times across. For gussets, widen one stitch
at each end of needle every other time across, until there are six
additional on each end, or sixty-five in all. Bind off, sew up and
insert in the body. Finish the cuff by crocheting a narrow edge,
and neck in the same manner, commencing at opening and leaving
off at same ]3oint. Ribbon or cord, according to fancy, may be
used to draw the neck.
A7iother.
Cast on seventy-two stitches; seam off plain. First row: Knit
across plain. Second row: Take off first stitch, knit four, put
thread forward, knit one, put thread forward, knit one, knit three,
slip and bind twice, knit three, thread forward, knit one, thread
forward, knit one, knit three, narrow last two stitches. Third row:
Seam across plain, narrow last two stitches. Fourth row: Repeat
the second row. Fifth row: Knit across plain. Sixth row : Seam
across plain. Seventh row: Knit across plain, narrow last two
stitches. Eighth row: Repeat, commencing at second row; make
seven ribs on right side, then seam two and knit two for body, fin-
ishing off at top with a row of holes. For sleeves cast on sixty
stitches, make three ribs, finish off with holes over the shoulder.
Use two-threaded Saxony yarn.
Tarn 0''Shanter Cap.
Cast on six stitches, and crochet round these stitches a flat piece,
widening at intervals to insure this, and until this head-piece is as
large as you may desire it, when crochet one round without in-
creasing. Crochet the succeeding rows, diminishing in the same
proportion as you increased, and work the head-band with either
FANCY WORK. 3G5
increasing or decreasing, taking the stitches through both edges of
the loop. Nine or ten rows will be sufficient for this band. It
should be crocheted tighter than the other part of the cap.
Crochet Silk Baby-Hood.
Use Brainard & Armstrong's silk, No. 300, and a fine steel
crochet hook. Terms used: s. c, or single crochet. Having a
stitch on the needle, pass the hook through the next stitch, draw
thread through and throw thread over, and draw through the two
stitches on the needle. D. c, or double crochet. Throw thread
over, pass hook through next stitch, draw thread through, throw
thread over and through two stitches, over again and through the
last two stitches. Ch. st., or chain stitch, simply draw thread
through stitch on needle. Sh. st., or short stitch. After
crocheting the chain, pass needle through center stitch of
the shell, and draw the thread through that stitch and the one on
the needle. Make 10 ch. st. and join ends. First row: 25 s. c.
over the chain ring. Second row: S. c. in every stitch of first
row. Third row: Two s. c. in every other stitch, and one
s. c. in each stitch between. Continue making- the second and
third rows alternately until there are 3 rows altogether and thien
crochet two rows plain. Then come the rows of shells. First
row of shells: 6 d. c. in every fifth stitch. Second row of shells:
10 d. c. in the center of each shell of first row, and a sh. st. be-
tween each shell. Crochet a row of ch. st. by making a sh. st.
in center of each shell of second row, chain 4 and a sh. st. in
center of next shell and so on around. Next make a plain row of
1 s. c. in each stitch of the chain row. On this, make a row of
d. c, leaving 25 stitches for the neck of hood. Then a row of s.
c. in each d. c. of last row. Make two more rows of shells as be-
fore, then the three plain rows, two more rows of shells, and thus
continue till the hood is large enough. Finish by making three
plain rows entirely round the hood and then make the following lace
all around. Lace. — First and second rows: Just plain shells, as in
the two rows of shells. Third row: 4 ch., skip one stitch, draw
336 FANCY WORK.
the thread through the next stitch without throwing thread over
needle — that is, make a sh. st., 4 chain sh. st. in second stitch,
etc., around. Fourth row: Make a sh. st. in center of 4 ch. of
preceding- row, chain 4 a sh. st. in same scallop, 2 ch., sh. st. in
next scallop, 4 ch. and repeat around hood. Sew a ribbon bow at
the back of the neck, a ribbon bow on one side of the front to-
ward the top, and ribbons to tie under the chin.
Bahy''s /Socks.
These dainty little pieces of footwear for baby may be made of
silk. They are lovely and so warm, and wear much longer than
when made of wool. But if you use wool, take either Saxony or
split zephyr. Set up a chain of thirteen stitches or any uneven
number, then crochet around this row, widening at either end and
in the middle of one side. Repeat this for about five rows, then
contmue crocheting the same, only widening in the center alone
until the instep is made. Your own judgment will be the best
guide to tell you how deep this should be. Now you have come
to the heel, which may be made of silk, and the little toe might
have also been done in silk, if the other part of the sock is in wool.
Divide the piece you have crocheted in half, take up the stitches
on the plain half (not on the piece with the point oil it), and cro-
chet in double crochet seven rows, or as many as you think will be
necessary. Double this heel piece together and join in single
crochet. Turn the point over on the front of the sock and take
up the stitches in double crochet, and make the stocking in shell
stitch, making as many rows as you wish the stocking to be long.
You may finish the top with a row of scallops in silk. Baby blue
and white or baby pink are favorite colors for these socks, or all
white, with a ribbon run in around the ankle. A ribbon is to be
preferred to cord and tassels, as the latter are always getting in a
tangle so provokingly at the most importune times.
Infa7it''s Sacks.
Make a chain of one hundred and ten stitches. First row: Turn
and make one d. c. (double crochet) stitch in each of the next three c. s.
FANCY WORK. 367
(chain stitch), then three d. c. in the fourth c. s., then one d. c. in
each of the next three c. s., then skip two c. s. and proceed as be-
fore twelve times. This forms, when the sack is finished, twelve
points — two for each front, two for each shoulder, and four for the
back. Second row: Same as first row, only make five d. c. in the cen-
ter stitch or shell instead of three. Third row: Make one d. c. in
each of the next four stitches, then three in shell, etc. Fourth row:
Same as third, only five in shell. Fifth row: One d. c. in each of
the next five stitches, and three in shell. Sixth row: Five d. c.
and three in shell. Seventh row: Five d. c. and five in shell.
Eighth row : .Six d. c. and three in shell. Ninth row: Six d. c.
and five in shell. Tenth row: Crochet seven d. c. and three in
shell twice, then skip two points and crochet the same on the next
four points, then skip two points and crochet the same on the next
two points. Eleventh row: Seven d. c. and three in chain.
Twelfth row: Seven d. c. and five in chain.. Thirteenth row:
Eight d. c. and three in chain. Fourteenth row: Eight d. c. and
three in chain. Fifteenth row: Eight d. c. and five in chain.
Sixteenth row: Nine d. c. and three in chain. Seventeenth row:
Nine d. c. and three in chain. Eighteenth row: Nine d. c. and
three in chain. Nineteenth row: Nine d. c. and five in chain.
Twentieth row: Ten d. c. and three in chain. Make as long as you
desire and crochet a pretty border all around. For the sleeve
crochet on the shoulder; where the two points were left make
four points, and widen or narrow as your taste may dictate, and
make a border around the sack and sleeve to match. Run ribbon
around the neck, and it is very pretty with ribbon run lengthwise
through the sack between the points. This makes a great im-
provement, but is not necessary. For infants make of split zephyr,
and for children between two and three years, make of Shetland
floss, with blue border and ribbon to match.
Silk Mittens.
Two balls of Florence knitting silk, two rather coarse knitting-
needles, and a medium sized crochet hook. Wrist, cast sixty-four
368 FANCY WORK.
stitches on the knitting-needle. First row: Seam across. Second
row: Plain across. Third row: Slip one thread over, knit two,
narrow twice, knit two*, thread over, knit one, thread over, knit
two, narrow twice, knit two, repeat from * to the end, where you
put thread over, knit one. Fourth row: Seam. Fifth row: Plain.
Sixth row : Same as third. Continue the third, fourth, and fifth
rows until the twenty-fourth row, where you slip stitches and bind
off. Take the crochet hook and fasten the wrist together — slip
stitch or mitten stitch — loop on hook, put hook through the half
stitch nearest you, put thread over hook and draw through, stitch
and loop on needle. Crochet several rows, havii;ig sixty-four
stitches around. Setting thumb: Widen each side of a middle
stitch by putting two stitches in one, then widen every other row,
always having an odd number between the widenings. Widen to
twenty-three stitches between, for thumb. Hand: Join outsides
of thumb by a chain of three, crochet around once and count
stitches. If more than sixty-four, narrow from the chain of three.
Crochet to top of little finger. Divide the number of stitches by
four, and narrow by taking two together four times, every time
around, being careful to narrow in the same place every row.
Thumb: Take up the stitches and narrow on the chain until you
have twenty-six, then crochet to the thumb-nail and narrow off as
in the hand, sew up the wrist. The wrist can be made smaller only
by taking nine stitches away. The hand and thumb can be made
larger or smaller by widening or narrowing.
Knitting Abbreviations.
k, knit; p, purl or seam; p. 2 tog, purl two together; n, narrows;
s and b, slip and bind; t. t. o., throw thread over; b, bind; o, over;
p, plain; m, make.
Crocheting Abbreviations.
1, loop; s. c, single crochet; d. c, double crochet; ch. st., chain
stitch; cl. ch. St., close chain stitch; d. c. St., double chain stitch;
p, picot; r. c, ribbed crochet; c. t. st., crossed treble stitch; s. h. st.,
FANCY WORK. 369
shell stitch; o. s. st., open shell stitch; t, treble; m, make.
JBahy^s Boots.
Cast on fifty stitches blue zephyr. First row: Knit backwards
or purl so that your knitting will be right side out, *kl., tto., kl., n. 3
tog., kl., tto.; repeat from star to end of needle; this makes eight
points. Second row: Take white zephyr, knit across plain. Third
row: Knit back same as first. Fourth row: Same as second.
Fifth row: Same as first. Sixth row: Take blue, k. plain.
Seventh row: Same as first. Eighth row: Take white, k. plain.
Tenth row: Plain. Ninth and eleventh rows: Same as first.
Twelfth row: Take blue: k. plain. Thirteenth row: Plain, but
have wrong side of knitting come on right side of boot. Four-
teenth row: n. 2 tog., tto.; repeat to the end of needle. Fifteenth
row: Knit stitches and loops wrong side on right of boot. Six-
teenth row: Plain. Seventeenth row: Take white, k. plain, right
side out. Eighteenth and nineteenth: Wrong side out; next two
rows right until you have knit five strips wrong side out. Knit
across plain. Next row k. 10, take 6 for a twisted stripe; twist by
taking first 3 on extra needle, knit other 3, then knit three taken
off. k. 18, then take 6 for twist off on other side; twist same as
before. Next row purl all but twisted stripe, which must be right
side out. Next row plain; next row purl, etc., twisting every
eighth row and narrow at each end of the needle every time you
twist. Continue to knit and purl until you have twisted four times
and four rows more. Then take sixteen stitches from middle of
needle for top of foot, leaving remaining stitches on other needle.
Knit these sixteen stitches same as top of leg, two rows plain, and
two purl; six strips of each. Leave your needle in the toe. Take
up stitches on the sides of the piece just knit; second and third
rows, wrong side out; fourth and fifth, right until you have three
strips wrong side out. Knit across plain. Take stitches ail on
two needles, turn wrong side out, double together, take one stitch
from one needle, one from the other, knit, repeat, and bind first
stitch over new one till all are bound ofE, sew back of leg together,
33
370 FANCY WORK.
crochet a chain and draw into the holes at the knee, and finish
with little tassels. Knit on good sized needles. Take nearly 1^
ounces of white and ^ ounce of blue zephyr. They are very pret-
ty with pink or buff in place cf blue.
Crochet Terms.
Single Crochet. — Insert your needle in the upper edge of the
chain stitch on the work, and draw the thread through the work,
thread over and through the two loops on the needle.
Double Crochet. — Catchf^the thread over the needle, insert it
into the work, draw the thread through, thread over, through two
holes, thread over and through two holes.
Treble Crochet. — Catch the thread over the needle, insert it
in the work, draw the thread through, thread over, then through
one loop, thread over and through two loops, thread over and
through two loops.
Crocheted Slijypers.
Use double zephyr worsted and crochet quite tight. It takes
about four ounces for a pair. First make a chain of thirteen
stitches; in each chain stitch make one short crochet stitch, not
putting the thread over the needle. In the next row make six
short crochet stitches, taking up the back of each stitch in the pre-
ceding row. In the back of the seventh, which is the middle stitch,
make three short stitches; crochet the last six like the first six.
This makes fifteen stitches in this row. Do the same in every row,
always putting three stitches in the middle stitch, and always tak-
ing up the back of the stitches in preceding row, until you have
eighteen rows. Start the next row like the others, but only take
up twelve stitches, and do not widen. Then make twelve stitches
back and continue this until the strip is long enough to go around
the heel and sides of the sole, then ioin to the first twelve stitches
of the eighteenth row. Crochet a shell border around the top, run
in ribbon or cord made from the worsted, and sew to a cork or
lambswool sole. These directions are for a number four shoe. To
FANCY WORK. 371
make larger or smaller, increase or decrease the number of chain
stitches.
Bahij Afghan.
Crochet in Afghan stitch five strips, three of scarlet, and two of
black. Use scarlet for centre stripe, put center work of callas and
leaves, using one shade of cream white, and for shades of olive
green, for the callas let the leaves be shaded from light to dark
green. Upon the black, which comes next, embroider a vine of
shaded green leaves. Let the leaves be shaded from light to dark.
Upon the outer scarlet stripes embroider shaded pink and cream
rosebuds and green leaves. Knitted scalloped border in shaded
scarlet for the edge is pretty. The strips may also be made of
delicate pink for the centre, pale blue each side, and buff for the
outer ones. The colors for the embroidery must be chosen with
reference to its ground work. *
Parlor Ball.
Cast 30 stitches of any light colored yarn or worsted upon a
coarse steel knitting-needle. Knit across once in plain knitting,
then knit back plain, leaving the last stitch unknit upon the first
needle. Turn the work around and knit back 23 stitches, leaving
one stitch unknit at that end of the needle. Then turn the work
again and knit back until within two stitches of the end of the
needle. Continue in this way leaving one more stitch at each
end each time until you have 10 unknit stitches left at each end of
the needles. Then knit across, knitting all the previous unknit
stitches. This forms one gore. Now fasten or tie on another color
of yarn and proceed the same as before. Knit six gores; bind off
the sixth gore and securely fasten the ends with a needle. Sew
the opening about half way upon the wrong side, then turn, and
stuff with cotton batting, shape with the hand as you stuff it, so as
to make it round. Sew it up a little way at a time until the seam
is closed. A ball can be made of twine for an older child and this
knitted cover slipped over it.
372 FANCY WORK.
Knitted Mltteiis.
Four fine knitting-needles. Cast twenty-one stitches on two
needles, and twenty-four stitches on the other. Knit three and
seam three until you have a wrist two inches long. Now commence
the thumb, in the middle of the needle, where three stitches are
knit plain, make a stitch on each side of the center-stitch making
five instead of three. Widen in this manner every seventh time
around, until you have twenty-one stitches for the thumb. Slip
these twenty-one stitches off on a strong thread, make or cast
in three stitches, join the work and finish the hand, knitting three
and seamipg three until of the right length, then narrow off quick-
ly, every three stitches. Pick up the twenty-one stitches with
seven other stitches taken up where the thumb joins the hand, and
knit the thumb plain, narrowing it off as in plain mittens. Cro-
chet a border on the wrist in accordance with your own taste.
Toy Heins.
Knit of coarse yarn, Germantown wool, Seine twine or common
wrapping cord. The two last named do well crocheted in double
or treble stitch and are quickly made. If wool is used. No. 12
needles are required. Cast on fourteen stitches and in plain knit-
ting knit a length of four yards for the reins. At each end of the
reins a half yard is formed into a loop in which to place the arms.
Two pieces of half a yard each run from arm to arm at the front
and back. Work the name of the child on the front and add little
bells to the front and back.
Point Lace.
In purchasing patterns you will find two varieties — " old point "
and " modern point " to choose from. The modern point patterns,
you wnll find, are of good designs usually, but the filling in or
groundwork consists of a network of irregular twisted threads, with
a few medallions cut from honiton braid in rosettes and circles.
This description of work is flimsy, useless and unwashable stuff. It
is best to choose those of a design formed by the plain narrow
FANCY WORK. 373
braids and fill in all the intervening spaces with the real lace net-
work of stitches, using the straight twisted stitches very sparingly.
Old point patterns are very popular and are made in imitation of
the ancient laces, the woven braids following the designs of the
hand wrought web. A beautiful narrow braid, No. 212, has a her-
ring bone pattern in the centre, and is very nice and durable for
old point as well as modern point. Five cents per yard is the usual
price. Plain braids are from three to eight cents; fancy, from five
to ten; honitons, from five to twelve; purl edging, from one to six
cents per yard; very narrow, firm braids are sold at three cents
per yard; linen purl edge of good quality costs three cents per
yard. These are the correct retail prices. You are most likely
to find these at bazaars and fancy goods dealers and variety stores.
Patterns for ties or Jabot's tie ends and barbe points or tabs, will
cost you ten cents each, printed on red or pink cambric. Linen
patterns are much more expensive. A pattern may be drawn on
Domestic or Deraorest transparent pattern paper. Line this pa-
per pattern with cambric and your lace may be worked over it.
Patterns and materials for those small articles mentioned will cost
from thirty to fifty cents each. Button's nun's linen-laced thread,
ten cents per skein, is the best to use — Nos. 3 to 6. No. G is fine
enough for any durable lace, and is beautiful for oakleaf or any of
the knitting patterns. Architect's transparent tracing linen is very
nice to work lace over and transfer patterns. Point De Arms is
corded on the lace edge of the meshes by sewing once through
each mesh. In returning^ the thread to the ritrht, each row is
corded. Point De Venise is made i^y commencing at the right and
making one mesh, as in Point De Bruxelles. Draw the thread
back to the starting point snugly and hold it there firmly, while
you make four or five close button-hole stitches over these two
threads that form the right side of the mesh. This makes a tiny
scallop on the right side of the mesh. Make a row of these scal-
loped meshes and a plain row of Point De Bruxelles in returning,
to the right. In this plain row put another row of scallops, pro-
ceed in this way to fill the space. These scalloped meshes are
374 FANCY WORK.
very much used instead of purling on the edge of all kinds of
point lace, and it makes a beautiful, firm-edge ornament.
Point Bruxelles may be made diagonally in very large rows
across large spaces. These close rows alternating with very long
meshes give shaded waving stripes that are very pretty for large
places. Point de Lorento makes an edge ornament in this way;
make two close stitches and then leave the thread loose in the form
of a short loop; repeat in the rows. — The Household.
Feather Edged Braid Trimming.
Fasten the thread to a loop in the braid. Chain seven stitches,
put the needle in the second loop from where you commence,
draw the thread through the loop and the stitch on the needle,
chain four more and fasten in the next second loop, then take up
three more loops by putting the needle through each one and
drawing the thread through the loop, and the stitch on the needle,
chain four stitches and fasten as before, chain four more and fas-
ten, take up eight loops as the three were taken, chain two and
fasten around the last four chain stitches, chain two more and fas-
ten in the second loop from the eight taken up stitches, chain two
and fasten around the next four chain stitches, chain two and fas-
ten in second loop, then take up three loops, chain two, fasten
around the four chain stitches, chain two, fasten in second loop,
chain two more, fasten around the seven stitches, chain four, fasten
in second loop, double the braid together from this loop, and on
the right side of the work, take up a loop of each piece of the
braid, draw the thread through these loops, leave the stitch on the
needle, and so continue until all have been taken up, as far as the
loop above the eight taken up stitches on the opposite side of the
braid, then draw the thread through two stitches at a time until only
one stitch remains on the needle, then commence the second scal-
lop same as before. Crochet across the top of the completed edg-
ing to sew on by. It washes and wears better to crochet a chain
of three between each loop on the lower edge, except those close
FANCY WORK. 375
between the scallops, simply drawing the thread through these.
The needle must be fine and straight.
Open 'Work Stocking Pattern.
Cast on one hundred and forty-nine stitches. First row: Knit
around plain. Second row: Seam two, plain three, seam two, slip
and bind, plain five, and so continue all around. Third row: Seam
two, plain three, seam two, slip and bind, plain four and repeat.
Fourth row: Seam two, plain one, thread over, plain one, thread
over, plain one, seam two, slip and bind, plain three. Fifth row:
Seam two, plain five, seam two, slip and bind, plain two, etc.
Sixth row: Seam two, plain five, seam two, slip and bind, plain
one, etc. Seventh row: Seam two, plain two, thread over, plain
one, thread over, plain two, seam two, slip and bind, etc. Eighth
row: Seam two, plain seven, seam two, leave thread in front of
needle, plain one, thread over, and brought in front of needle, etc.
Ninth row : Seam two, plain seven, seam two, plain three, etc.
This forms one leaf and a half; commence and repeat till long
enough.
Fancy Stocking Shell and Twist.
We will simply give the pattern, then those who like can knit a
'stocking with it any size desired. It looks equally well in wool,
cotton or silk. The twist looks well in any shade, but the shell
shows best in delicate tints. Cast thirteen stitches on four knitting
needles; knit around plain three times. First round: knit one,
thread over, knit one, thread over, knit one, thread over, knit one,
thread over, knit one, thread over, knit one, thread over, knit one,
seam one; this forms the shell. Now take the first two stitches of
the left hand needle off on a darning needle, letting the needle
rest on the inside of the stocking. There are now three stitches
left on left hand needle; knit two of these, now replace the stitches
from darning needle to left hand needle, being careful not to twist
them; knit them (2), seam one; this forms the twist. Second
round: knit thirteen, seam one, knit four, seam one. Third round:
slip and bind one, knit nine, narrow, (knit two together), seam
37G FANCY WORK.
one, knit four, seam one. Fourth round: slip and bind one,
knit seven, narrow, seam one, knit four, seam one. Fifth
round: slip and bind one, knit five, narrow, seam one, knit
four, seam one. Every fifth round forms a shell and twist; the
desio^n can readily be seen when about the third shell and twist
are formed. They look well knit separately, with plain knitting
between all of shell or all of twist. Fancy mittens can be made
over this pattern.
T^ine Pattern in Knitting.
This is a very handsome pattern for tops or insteps of ladies'
stocking's, in cotton or Florence silk, which is much used for knit-
ting. Cast on any number of stitches than can be divided by sev-
en, as seven stitches make the pattern. First row: slip and bind,
knit five, thread over, repeat second row, slip and bind, knit four,
thread over; repeat third row, slip and bind, knit three, thread
over; repeat fourth row, slip and bind, knit two, thread over; re-
peat fifth row, slip and bind, knit one, thread over; repeat sixth
row, slip and bind, thread over; repeat seventh row, narrow, knit
one, thread over; repeat eighth row, narrow, knit two, thread over;
repeat ninth row, narrow, knit three, thread over; repeat tenth
row, narrow, knit four, thread over; repeat eleventh row, narrow^
knit five, thread over; repeat twelfth row, same as the second row;
thirteenth row same as the third row; and so on. It is also a very
pretty pattern for a tidy by knitting the pattern rows, and purling
across on the other side.
Crocheted Hoods.
You can knit them in any stitch, afghan, baby-ribbed, single,
double or even triple crochet stitch. Set up a chain two inches
longer than a tight fit around the head where the front of the hood
comes. Knit a plain strip about five inches wide. On the long edge
of this work one double crochet, one chain in second stitch,
one double crochet, one chain across. Make four triple
crochet looped over first double crochet of preceding row,
one chain in chain of preceding row, four triple crochet over
FANCY WORK. 377
next double crochet, one chain caught in the foundation
between the double crochets. Continue this across. It is
a sort of a fluting "which should stand out from the foundation.
Make a second row joining it to this for the front. Put one row
across the other side for the back. For the crown, if it is knit, af-
ghan or baby stitch, it must be knit crosswise. Set up a chain
four and one-half inches long, knit plain back and forth until it is
within four inches of half the length of the long strip, then narrow
every other time in baby stitch and every other time in afghan
stitch until it is two and one-fourth inches shorter than half the
long strip, then knit plain once. Put the center of the long strip
amd the center of the narrowed end of the crown together, and
crochet or sew them. If the knitting be done in the other stitches
make the crown lengthwise, but in the same shape. Crochet
around the bottom a row like this: one double ci-ochet, one chain,
one double crochet, one chain in the second stitch, and continue
across. This is for a ribbon to draw it up with. Then crochet a
row of shells like this: Three double crochets, one chain, three
double crochets in one square, catch the yarn in the next square,
three double crochets, one chain, three double crochets, and con-
tinue. Next row, three double crochets, one chain, three double
crochets, caught in chain of shell in first row, three double crochets,
one chain, three double crochets in chain of next shell, and so on.
Make six rows for cape. Put a bow in the center of the back and
one on top and leave the ends of ribbon that go through the holes
for strings.
Fluted Ruffling.
Materials: Saxony, No. 40, one-eighth pound, for skirt. Use
coarse knitting-needles. Cast on twelve stitches and knit straight
across once. First row: Knit three, purl nine, (to purl means seam-
ing like the heel of a stocking.) Second row: Knit nine. Third
row: Purl nine^ leaving three on the needle. Fourth row: Knit
twelve. Fifth row: Knit twelve. Sixth row: Purl nine. Seventh
row: Knit nine. Eighth row: Purl nine. Ninth row: Knit nine.
378 FANCY WORK.
Tenth row: Knit twelve. The three stitches left on the needle,
from which the others are knit, form a heading and must be knit
plain every time. Each flute has five rows and can be made
heavier by adding more rows, or deeper by casting on more stitches
though always leaving the three for heading.
Knitted StocJcijigs.
Put forty stitches on each of three needles, if yarn is fine, and
knit around several times, one plain, one purled, and when enough
has been ribbed knit plain, leaving a seam stitch in the middle of
one needle, a finger length from the ribbing, narrow within one
stitch each side of the seam, the first time knit two stitches together,;
the last time take off one stitch and knit one, then slip the unknit
one over the knit one, this is called slip and bind, and makes it look
better than narrowing, the common way, both sides. Narrow this
way eVery three-fourths of an inch till the stocking is small enough
for the ankle. Knit half a finger or more, then divide half the
stitches on one needle, leaving the seam-stitch iu the middle, put
the rest of the stitches on two needles and knit and turn back and
forth for the heel, till it is three-fourths of a finger in length, then
count in ten stitches and knit, then narrow and knit till within
three of the seam and narrow again and one beyond the seam, then
slip and bind and when within twelve of the edge, slip and bind again.
Do this every time you knit across the right side, till the narrowing
comes together, then knit half way on the seam-side and fold the heel
together double, and with the end of one of the needles, with the
stitches, knit the seam-stitch and narrow one, from each side,both at
once, and draw the seam-stitch through; do the same till all are nar-
rowed off, this is called binding off the heel. Take the one stitch left
and pick up and knit every stitch down the side of the heel, widen-
ing every fourth stitch, and knit on your needle four stitches from
the instep needles; knit all but four of the rest of them on one
needle, and the four on another needle and proceed to take up the
stitches on the other side of the heel, widening every fourth stitch,
till vf u reach the last stitch ; now knit down the other side to within
FANCY WORK. 379
six stitches, and narrow, and on the other side knit four and slip
and bind, then turn back and knit across the instep needlej and four
stitches on the other side, when take off one and knit one and turn
your knitting round, slip and bind,and knit around to the same place,
narrow, and every other time do this, it is called knitting back on
the instep, till you have been back four times, then narrow each
side till the loot by measurement is a little smaller than when you
set the heel. Knit the foot as long as you want. To narrow off
the toe narrow every seventh stitch and knit around plain seven
times, narrow every sixth and knit around six times, then every
five and four and three and two and one, then narrow all off to one
and the work is complete. Fasten with a darning-needle. Take
off the first stitch of the heel without knitting'.
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FLOiyCULTURE.
To have early Spring flowers, if we are depending upon annuals
to make a fine display, we must prepare our boxes and plant our
seed a month or six weeks in advance. For this purpose I select
such varieties as mature quickly and bloom constantly.
The Verbena, Phlox, Pinks, Patumia, Pansy, Cassia, Memo-
phila, Tropaolum, (Nasturtium,) Calliopsis, or Ceoreopsis, Candy
Tuft, Sweet Alyssum, Mignonette, Portulacca, Marigold, Dwarf
French, and Amaranthus, a foliage plant which is remarkably bril-
liant; Phlox Drumondi, noted for its brilliancy and variety pro-
ducing a constant mass of blooms.
I select my Pinks from the Summer Garden varieties — Diam-
thus, Chinensis. Comprising many distinct and beautiful varie-
ties, they bloom continually all Summer. Nemophila is a very
pretty annual, with blue and white flowers; blooms freely all Sum-
mer.
Tropaolum (Nasturtium) : The dwarf varieties are excellent for
masses of bloom, particularly on poor soil where others fail;
Crimson Rose, scarlet mixed. Calliopsis (or Coreopsis) is one of
the best annuals of every shade of yellow, orange, and rich reddish
brown. Candy Tuft is one of the most useful annuals, of the eas-
iest culture, and can be had in bloom the whole season by succes-
sive sowings, white, purple, crimson, etc. Marigold, Dwarf French,
is well known, free flowering plant, with handsome double flowers
of rich and beautiful colors. The beauty of our loveliest flowers
is greatly enhanced by tasteful blending of shades or brilliant con-
trast of colors. I like to sow seeds of mixed colors, each unfolding
F[.ORICULTURE. 381
bud gives such pleasant surprises, and re-arrange until the results
give perfect satisfaction.
Much pleasure can be derived from ribbon or Mosaic beds.
These are made by massing various colors together so as to make a
pleasing contrast. The bed is laid out in sections and each section
is planted with a different color, care being taken that the contrast
is pleasing to the eye. Either foliage or blooming plants may be
used. The Couleus has been much used for this purpose for sev-
eral years past and is always satisfactory where one can give some
time and care to watering, trimming, etc. But some varieties do
not like the wind and sun to which certain localities are exposed,
and care must be taken in the selection of varieties that will suit
the location.
Some of our annual bloomers which are inexpensive and can
readily be raised from seeds prove very satisfactory; orle of these
is the Portulaca. It is a constant and profuse bloomer, and few
flowers are so bright and attractive. The only objection that can
be urged against it is that the flowers close in the afternoon on
bright days. The plants are low spreading and succulent, and
make a handsome appearance even without flowers. The color
exhibited in the flowers is very distinct and clear, and the contrast
when massed in this style is very striking. The Portulaca will
endure the dryest weather or the hottest sun, and will commence
to bloom early and continue in bloom throughout the season. No
pruning or care is recjuired after the plants are established except
to keep down the weeds that may appear.
In preparing the bed it should be given a top dressing of sand,
and slightly elevated toward the centre.
Another annual which is more popular for ribbon planting, and
which is perhaps more desirable, is the Phlox Drummondii. The
flowers range from pure white to brilliant scarlet, and several varie-
ties show striped or marbled flowers. They are produced in clus-
ters in great profusion and bloom from the opening of the first
flower early in June until after severe frosts. A bed of these
plants is always attractive and beautiful.
382 FLORICULTURE.
Set the plants about eight inches apart, and when they begin to
shoot, cut the top out of each one and they will branch freely, be-
come stronger, and cover the bed completely.
The Verbena is also a splendid bedding plant, and may be easily
raised from seeds for ribbon beds by getting seeds of the separate
colors and setting the plants pretty thickly, so that any that prove
to be of a different color may be removed; for Verbenas as well
as other plants do not come altogether true from seeds. Set the
plants a foot apart and peg down some of the branches so that
they may grow and bloom freely. To get the best effect from
verbenas in ribbon planting care must be taken to keep the plants
from running together as they are rapid in growth and spread
quickly.
When a compact, free-blooming, white flour is wanted for the
border, nothing surpasses the Sweet Alyssum. It is always in bloom,
and its clusters of delicate flowers are produced abundantly. These
beds may be filled with plants of colored foliage — A Chyranthes
Centaurea, Variegated Geraniums and other geraniums. Lobelias, a
few varieties of the Amaranthus, bi-color and tri-color. Sunrise and
Salicifolius, are among the best varieties; their colors are brightest
in poor soil and hot dry weather. In making the beds choose
curved figures rather than angular ones. Ovals, circles and cres-
cents, are to be preferred to squares, triangles and stars, the more
elaborate the plan the greater the labor of keeping the plan in
perfect condition.
A bed of Pansies is a nice adornment to a lawn. The Pansy is
a universal favorite, producing an abundance of flowers, early as
well as late, in the season, and admired by all for the richness and
endless variation in color of its flowers. Pansies, if allowed to be-
come old, are apt to degenerate in color as well as in size; the old
ones should be dug up and thrown away and the seed of the larg-
est and most desirable should be sown; they will bloom within two
months from the time of planting the seed. Fresh seed should be
sown, at least, every spring, and much better results can be ob-
tained by planting twice a year, in April and October. They re-
FLORICULTURE. 383
quire a very rich soil, a good deal of moisture, and a cool atmos-
phere.
One of the prettiest foliage plants for edging a pansy-bed is the
Pyrethrum Aurea or golden feather. The plant is classed among
the perennials but will grow enough the first season if sown early
to give satisfaction, Whitlavi looks very pretty bordered with
Golden Pyrethrum.
Flower beds when made on the lawn should be filled with flowers
that will continue in bloom the whole season and it is best generally
to have but one kind in the bed, as the height, habit and flowering
will be more uniform.
It is hard to find a plant that surpasses the geranium for window
culture or bedding purposes or one that yields a larger percentage
of flowers for the care expended upon it. The increase of new
varieties on the list every season proves that it is becoming a gen-
eral favorite. Some of the double geraniums are preferable to
the single, as they bloom just as free and the flowers last longer.
Among the finest of the new double geraniums, in the judgment
of Harry Chaapel, are the following:
Adelaide Blanchon — Perfect form, pure white, strong grower,
and free bloomer.
Anna Montel — Rose color, shaded with violet, base of petals white,
dwarf grower, and free bloomer.
Admiration — Bright sahnon, distinctly edged with pure white.
Asa Gray — Salmon, dwarf.
August Villaume — Clear bright red, fine bedder.
Bishop Wood — Dwarf habit, upper petals rosy scarlet, lower pet-
als a decided purplish shade.
Casimer Perrier — New, very double; flowers of flaming orange,
bordered with salmon.
Double Gen. Grant — New, color dazzling scarlet, semi-double.
Mad Amelia Baltet — An excellent and distinct variety, with pure
white double flowers, borne in compact trusses well above the fo-
liage, the best double white yet introduced.
Mrs. E. G. Hill — New, a superb variety, the flowers are quite
384 FLORICULTURE.
double of most exquisite shade, ground color, pale blush overlaid
with delicate lavender shade, trusses of great size.
Mrs. Charles Pease — New, a beautiful distinct variety, an exquis-
ite deep pink color, the petals marked with pure white producing
a fine effect.
Mary Geering — Deep rosy pink, a grand variety.
Richard Brett — New, of a peculiar orange color, somewhat like
jealousy, a grand bedder. A few of the choice single ones, new,
life-striped. The ground-color is a deep scarlet, striped and
blotched with white, free bloomer, dwarf in habit, and easily grown.
Master Christine — Dwarf pink, very fine bloomer.
Louis Veuillot — A very free-blooming variety, producing large,
full flowers of a dark crimson scarlet, dwarf, compact habit.
Pauline Lucca — New, pure white. The individual flowers are
very large and perfect.
Pliny — Dark violet crimson.
Romeo — Light rose.
De Gast — Distinct, light orange, scarlet.
Scarlet Beauty — Ground color white, with deep rosy pink centre.
Christine Neilson — Nosegay, bright, rosy, pink, large truss.
Fancy or Show Pelargoniums. These are more commonly
known as Lady Washington geraniums. This is a set of the very
best, giving all the variety of coloring found in the class. They
cannot be described, as the markings and shades are so varied that
no description would give a proper idea of what they are; Dr.
Masters Rifleman, White Unique Morganii, Mazinelia Beadsman.
Fancy Leaved Geraniums : Under this heading are placed
those generally known as " Golden and Tri-color," " Silver and
Bronze" leaved, and other variegated varieties ; the marking and
coloring makes them beautiful beyond description.
Battersea Park Gem — Golden and green flowers, scarlet.
Circulator — A beautiful variety, somewhat resembling Mrs.
Pollock, the golden-yellow leaf overlaid with a rich bronze red,
zone mottled, with darker shades of the same.
Fr.ORICULTURE. 385
Cloth of Gold — Leaves yellow.
Distinction — The merit of this variety lies in its peculiar leaf
markings, the leaves being encircled near the edge, with a very
narrow zone of deep black.
Flowers of Spring — Leaves margined creamy white, flowers scar-
let.
Golden Chain — Very distinct.
Mountain of Snow — Silvery white leaves, scarlet flowers, one of
the best.
Happy Thought — A tri-color geranium, with very dark green fo-
liage, having a light, creamy, almost white center, with a dark band
about the light zone. It is a beautiful plant, flowers bright scar-
let, growth compact, vigorous.
Marshal McMahon — The best of all the bronze geraniums, ground
color of leaves, golden-yellow, marked with a deep chocolate zone,
the variegation withstanding our hot, dry atmosphere admirably.
Mrs. Pollock — Golden tri-colpr, a magnificent variety, the leaf over-
laid by a beautiful bronze red zone, belted Avith bright red crim-
son, and outwardly margined with golden yellow ; very fine for
the parlor or conservatory.
Ebor, Lady Collum, Edwina, Elizabeth and Earl of Derby, are
all fine varieties of the Mrs. Pollock.
Fragkant Gekaniums. — These are indispensible for summer
boquets.
Dr. Livingstone — T^eaves finely divided.
Mrs. Taylor — Fragrant leaves and very bright scarlet flowers in
the greatest profusion. Very desirable for cut flowers.
Nutmeg Scented.
Rose Scented — The most popular of all.
Shrubland Pet — Fine soft leaf and carmine flowers.
Variegated Rose Scented — Variegated green and white.
Ivy Leaved Geraniums. — A splendid class of climbing or
trailing geraniums, adapted for; baskets, vases, rock work, and
training on trellises. They have fine thick glossy foliage, and
24
386 FLORICULTURE.
beautiful flowers as well as foliage. They bloom with the great-
est freedom during the Spring and Summer, flowers varying from
white to dark rose. '
The double flowering geraniums are:
Ansel T. Simmons — Flowers very fine shape, white, flushed with
lavender, upper petals marked with purplish black.
La Fiancee — Large, regular flowers, of fine, clear lilac, the upper
petals are strongly arrayed with purple.
Lucie Lemoine — One of the finest ivy leaved flowers, very large
and double, color rosy white, tinted lilac upon the upper petals
which are striped black.
King Albert — Flowers of a violet rose color, well suited for bas-
kets and specimen pot plants, a few of the single varieties flower-
Butterfly — Bright rose, striped crimson.
Bridal Wreath — Fine large trusses of pure white flowers, a very
distinct variety.
Peltatum li Elegante — A neat showy variety, bright green foliage,
with a band of cream white, often tinted with pink.
JiOses.
Our beautiful roses have no rivals. They begin to bloom
early in the season, and continue all through the Summer and
Autumn months, until stopped by freezing weather. The flow-
ers are of beautiful form and have beauty and fragrance com-
bined. There is scarcely a plant grown that is of more easy ciflti-
vation and more sure to bloom than the rose when grown in pots
for bloom. Good rich fibrous loam should be secured, plenty of
sunshine, regular and reasonable heat, and moderate moisture.
The temperature may range from 40 to 50 degrees at night to GO
and 70 degrees in the daytime. Roses that have been used for
house bloom during the winter should be placed out in open ground
or pot sunk in soil, the former being preferable, allowing them to
grow rank. Plants purchased of the florist in the Spring should
be treated in the same manner. You will be surprised at their
FLORICULTURE. 387
growth and the abundance of bloom produced. Roses, in the
open ground, like good drainage and an abundance of water dur-
ing the summer, and if the water is diluted with ammonia, or if an
occasional watering of liquid manure is given, the growth of foliage
will be more vigorous, and the flower larger and more perfect. As
soon as a flower begins to fade it should be removed, and as soon
as the branch or limb has developed all the flowers it contains, it
should be cut o2 near the ground, or cut back to a young shoot that
is just pushing out. Roses are always produced on the new growth of
the plant, and by severe pruning and liberal manuring and watering,
this new growth is secured, and consequently a profusion of flowers.
They will require frequent and thorough watering, all weeds exter-
minated, soil well stirred and kept free from insects. When roses
are desired for Winter bloom buds should be plucked during the
Summer, and early in the Fall potted and cut back, when they will
start with new, vigorous shoots and bloom profusely.
Insects. — In Summer, after a long hot dry spell, or in the house
where the room is hot and dry, the Red Spider, which works such
serious injuries to roses, usually makes its appearance. Moisture
is its greatest enemy. Sprinkle or wash your plant frequently,
taking care to wet the under side of the leaves thoroughly, and
you will not be troubled with Red Spiders. The Green Fly is
easily detected. It feeds upon the soft growth, and is best de-
.stroyed by fumigating or washing the plants with strong tobacco
water. The infected plant may be dipped into a strong tea of to-
bacco, made by soaking common tobacco stems in water. Fre-
quent applications are sometimes necessary, but it is a sure cure.
The Mildew is removed by dusting sidphur over the affected plants.
I have found hellebore quite effective for the aphis.
Marie Guilott. — A splendid new rose, first-class in every res-
pect, color pure snow white, sometimes finely tinged with pale
yellow; extra large size, full and double, very sweet, tea scent.
Nephetos. — An elegant Tea Rose, very large and double, delic-
iously svreet, color pure snow white, sometimes faintly tinged
388 FLORICULTURE.
with delicate pink. It is highly valued for its lovely buds, which
are remarkably large and fine, and particularly valuable for per-
sonal ornament bouquet work.
Perie des Jardins. — This is without exception the finest dwarf
growing yellow rose in cultivation. Flowers a rich shade of yellow,
very large and double, of the most beautiful form. A healthy,
free grower, and unequalled in profusion of bloom, either in the
open ground in Summer, or in pots in Winter.
Queen's Scarlet. — This is a variety of the Benga or Chinse, of
the most brilliant, dazzling, crimson scarlet, very double, quite
sweet scented, and nearly hardy, one of the very best roses for
window culture in Winter.
Queen of Beddkrs. — One of the most valuable roses of re-
cent introduction. It flowers very freely all through the Summer
and Fall, producing an immense number of large and very double,,
deep rich crimson flowers. Every branch is terminated by a clus-
ter of buds, thus keeping the plant in bloom continually. It is
one of the hardiest and needs but little protection.
Catharine Memet. — This is a very beautiful and valuable vari-
ety, color clear, shining pink, with delicately shaded amber and
fawn center, noted for its lovely buds, and very sweet, large glob-
ular flowers.
Etoije De Lyon. — This is really a grand variety of a beauti-
ful sulphur yellow color, large, finely formed buds, flowers very
full and of excellent shape, habit strong and bushy, very profuse
bloomer. One of the finest roses that have been in the market
for years.
La Princess Vera. — Rich ivory white, beautifully shaded with
coppery yellow, delicately veined with pale blush and carmine,
large, full, very double flowers, exquisitely scented.
Rose Cuttings. — These should be made about the time the
flowers are beginning to open. They will then root quickly and
FLORICULTURE. 38lt
make strong, healthy plants. Use clear, sharp sand, and keep con-
stantly moist and in a partially shaded place. As soon as they are
well rooted pot them in rich, well drained clay soil. Cuttings
should be made by an incision immediately below second bud,
which will make them quite long enough. Place them in the sand
just so the upper bud will be above the surface.
A Bed of Roses. — The bed may be bordered with Sweet Alys-
sum and a few blooming Hyacinths might be set among the
roses until they get well established and begin to grow, when they
should not be crowded. Fourteen plants will make a bed six feet
square, the corners being rounded off. Lay off the bed in four
rows fourteen inches apart. Plant four roses in each of the mid-
dle rows, setting them fourteen inches apart, the end plants eight
inches from the end. Then set three roses ia each of the outside
rows, setting the middle plant in the middle of the row and the
others fourteen inches from it on either side.
A Bed of Heliotropes axd Roses. — Border with Sweet
Alyssum and place a Candy Tuft here and there through the bed.
Fill with roses and heliotropes, a plant or two of Mignonette, and
two plants of the variegated ivy; it is a beautiful variety, with
small green leaves broadly margined, creamy white.
Heliotrope. — These plants are universal favorites on account
of their delightful fragrance, flowering equally well as bedding
plants in Summer, or as pot plants in the house during Winter.
Etolie de Marseille. — Deep bluish purple, dwarf grower, ex-
quisitely fragrant, the best of all.
Florence Nightixgale. — Lavender; free-blooming Juliette,
one of the very best dark colored Heliotropes.
Snoav Wreath. — The nearest approach to pure white, truss
very large, growth compact, fragrant.
Jenny Lind. — A deep dark purple, vigorous grower, and im-
mense bloomer.
390 FLORICULTURE.
PuKPLE AND Gold. — An entire new style, foliage golden yel-
low, flowers large, purple, making a beautiful contrast with the
leaves, hence the name "Purple and Gold." In fragrance and pro-
fusion of flowers it is in both respects equal to the best old sorts.
Savanlky Giant. — It is an entirely new color, the first shade of
red yet obtained in the heliotropes, the color being what might be
termed a carmine rose. The size of the truss is immense, often
measuring ten inches in diameter, and of the most exquisite fra-
grance.
Begonia Rex. — Begonia Rex and its varieties are among the
most showy of green-house plants, their foliage presents a great
variety of colors, the leaves often measuring fifteen inches in di-
ameter of the most exquisite beauty. Desirable for house decora-
tions in shady positions, especially for baskets and roses they are
fine, strong plants, and can be readily increased by propagating
plants from the leaves. To propagate them, the florists cut the
leaf into small pieces, and lay upon sand, after a while buds ap-
pear, and these develop into plants. Some florists take the whole
leaf and cut through its strong veins and lay it on the sand, after
awhile buds appear where it has been cut. The leaves must be
kept in the shade or they will dry up before forming roots.
Hybrid Spiral Mignonette — Is the finest mignonette in cul-
tivation, it is dwarf, compact, and branching in habit, and produces
immense flower spikes which often measure a foot in length. It
is very hardy and adapted either for outdoor beds or for pots in the
house. In pot-culture the plants should be watered sparingly and
given a high, airy position. It should be placed out of doors in
light, well-drained soil, that is sufliciently exposed to the sun.
Hardy Bulbs, like Tulips, Crocuses and Hyacinths, should be
planted in October. Tender or Summer bulbs, like the Tuberose,
Gladiolus and Tiger Flower, must be set out in the Spring after
the frosts.
FLORICULTURE. 391
Classification of FUnoers.
Annuals flower the first season, perfect their seeds, and then die.
Aimuals bloom in a few weeks or months after being planted and
can 1)6 relied upon for a brilliant show. They have always been
popular and will continue so. Each year makes a great improve-
ment in the list of annuals, they keep up a continuous bloom until
frost. Annuals are classed hardy, half-hardy, and tender. Hardy
annuals are those like the Candytuft, Larkspur; may be sown in
the Autumn, or very early in the Spring, in the open ground.
The half-hardy varieties will not endure frost and should not be
sown until the frost is over. The Marigolds and Balsam beloug-
to this class. The tender annuals generally require starting in a
greenhouse or hotl)ed to bring them to perfection, and should not
be set out until the weather is quite warm, in May. Very few of
our fine annuals belong to this class. Sensitive Plant, Cypress
Vine belong to this class.
Biennials are those that last two seasons. Some of the varieties
bloom the first year and remain over Winter, flowering again the
second year, then die, having fulfilled their mission. Slight pro-
tection of leaves or coarse manure will be necessary for them.
For Summer and Autunm flowering the seed should be sown in
March and April, and treated the same^as half hardy annuals, for
those varieties that bloom the first season. Plardy kinds can be
sown from April to September in the open border and transplanted
where they are intended to bloom the following year. Some con-
tinue indefinitely, but others die after three or four years, like the
Sweet William, but if the roots are divided every year, they will
continue to live and increase. The, following belong to this class:
Canterbury Bell, Foxglove, Hollyhock, Larkspur, Wallflower,
Sweet William and others.
Perennials do not flower until the second year, and the hardy
varieties remain in the ground from year to year, and improve by
age, forming large clumps or bushes which are completely covered
392 FLORICULTURE.
with flowers. They should be planted in the beds where they are
to remain permanently.
The seed may be sown early in the Spring, with annuals, or la-
ter in the Summer, in a cool and partially shaded situation ; and
when large enough to transplant place wher.e desired.
Verbenas are among the half hardy annuals, are treated as ten-
der perennials, and are at times of slow germination. The best vari-
eties are often the slowest to germinate. The germination of man}'
hard seed of strong body of either green- house or hot- house
species are rapidly hastened by pouring warm water over them, or
soaked over night in camphorated water and then sown. Pour it
billing hot on Cypress Vine seed, and let them remain in it over
night. Thus treated, the young plants appear in a few weeks,
but without such treatment they are often months. The varieties
of Acacia, Erythrina, Canna and Smilax belong to this class.
On the ^So^cing of J^loirer /Seeds.
Seedling plants can be raised nearly as well in the window of a
sitting-room as in a green-house, providing the temperature is as
near sixty degrees as possible, for the seeds do not require a strong,
direct light while germinating. The surface of the seed-bed dries
up too quickly in the direct sunshine, necessitating watering, which
bakes the surface. Sow the seed in shallow boxes — these need
not be more than two or three inches deep, with open seams at the
bottom to allow the water to drain off quickly. Fill the boxes to
within half an inch of the top with light, rich earth. Tlie best
soil'is a mixture of equal parts of sand, leaf-mould and light rich gar-
den loam, which should be thoroughly mixed and passed through
a coarse sieve. In the absence of leaf-mould use light sandy soil
mixed v,dth an equal bulk of stable manure, so rotted as to resemble
leaf-mould; it will not answer unless rotted as fine as dust; the ob-
ject being lightness of the soil or mould in which the seed is to be
sown. The germ of many of the fine seeds is too weak to push
its way to the light embedded in a stiff soil. When the proper
soil is prepared, then fill the boxes to within half an inch of the
FLORICULTURE. 393
rim, press the soil firmly and evenly. If the soil is dry, water
freely before sowing the seeds, and after they are sown, cover
slightly with fine soil again, carefully watering with a spray damp-
ener, to settle the soil down to a uniform surface. The inexperi-
enced cultivator may be reminded that to omit a single watering
and allow the young plant germs from seed to remain in a parched
state, or a too frequent indiscriminate watering often leads to the
eventual loss of the whole. As soon as the plants appear they will
require your careful attention, as the least over- watering may cause
them to damp oft', and your hopes will be suddenly blasted. They
should have as much sun as possible, and when the weather is
pleasant some air may be admitted. As soon as the plants are
large enough to handle, pick them out of the seed boxes, and trans-
plant them into others, placing them about one inch apart each
way; they must be shaded for a few days from the sun until they
are established. When large enough they can be planted sepa-
rately into small pots and kept until the proper season for planting
out in the garden.
If the seedling is attached by the minute fungus caused by over-
watering it will sweep off the whole crop in a few hours if not at-
tended to. As soon as there are indications of the damping off,
they must be carefully taken up and planted out in similar boxes,
prepared exactly as the seed boxes have been. They may be
planted quite closely, not more than half an inch apart; and let
their further treatment be the same as in germinating the seeds.
In a few weeks they will have grown large enough to be placed in
three-inch pots, or similar boxes, but wider apart, from three* to
four inches, where they can remain until planted out in the open
ground.
Transplanting.
Water the plant to be transplanted a short time before you
begin, so that the earth will adhere firmly to the roots. Remove
the earth from the place where you wish to set it sufficiently to
make plenty of room; then pour in a quart of water or more, ac-
394 FLORICULTURE.
cording to the size of the plant; you need not be afraid of getting
too much. When the water has settled out of sight put in the
plant which you have lifted carefully by cutting around outside
its roots, disturbing them as little as possible. Then draw the dry
earth up closely and firmly around it, and your plant will not
appear to notice the change. The ground being moist nourishes
the roots, and starts the plant into a vigorous growth. Transplant
from pots in the same manner.
Time Required by Seed to Germinate.
Sweet Alyssum, Candy Tuft, Double Pink, Double Daisy, Zinnia,
Pyrethrum Dianthus, Picotee, Carnation, Marigold, Wallflower,
Double Hollyhock, Whitlavia, Amaranthus, Mimulus, from seven
to eight days. Sweet William, Schizanthus, Cineraria, Lupin,
Mignonette, Geranium, Browallia, from eight to ten days. Petunia,
Phlox Drummondii, Lobelia, Antirrhinum, Poppy Palsam, Cox-
comb, Pentsteinon, from ten to eleven days. Pansy, Thunbergia
Lychnis, Alonsoa, Ricinus, from thirteen to fourteen days. Per-
ennial Peas, Mandevilla, Myosotis Verbena, Perilla, Maurandia,
Vinca, Callirhoe, Valerian, Datura, Schinus Molle, Sweet Peas,
Clianthus, from fifteen to twenty days. Primula, Coleus, Canna,
Agapanthus, Smilax, Calla, from one to three months or more.
Geranium seeds will sometimes be in the ground for six weeks or
two months before sprouting. Some of the varieties named above
come up irregularly, some of the seeds requiring a much longer
time to germinate than others. Under very favorable conditions
the seeds will come up in several days less time than allowed in
the list.
Treatment of Lilies.
Nearly all Lilies are hardy, and require about the same treat-
ment: a rich, light soil, a mixture of leaf-mould, or wood soil,
and well rotted manure; the bed should be located where
it will be high and dry, so that no water will stand upon
it in the Winter, and partially shaded; when exposed to
the Summer heat the buds often blast before they come to per-
FLORICULTURE. 395
fection. Never divide and reset Lilies until the bulbs get so nu-
merous as to injure the growth of the plants; the division should
be made in October after the Lilies have completed their growth
for the season. In the Fall the bed should be covered with a lib-
eral quantity of leaves or coarse manure which must be removed
in the Spring as soon as the frost is gone, and danger from cold is
past. In enriching the bed always use well rotted manure and
mix it lightly into the surface soil. Fresh manure used in contact
with the bulbs often causes them to decay. In removing the bulbs
do not expose them to the air, or allow them to remain out of the
ground for any length of time. They should always be carefully
preserved in fine charcoal, one part, sandy clay, two parts, well
mixed, if you wish to take them with you when you move in the
Spring. Charcoal sprinkled over damaged lily bulbs and planted
in this manner will restore them.
Tuberose Culture.
Purchase your l^ulbs in the Spring of the florist. Put good
drainage in the bottom of your boxes; charcoal preferred. Fill
up with light rich soil. Take the bulbs and break off all the small
ones and plant them separately to grow for future flowering. They
will not bloom until they are three years old. Put the large bulbs
in the boxes, press them in well, allowing only the top above the
soil and keep them warm and wet; when well started change them
to a cooler place, and at the proper time set them out in the gar-
den, which is about the first of June. The flower stalk will start
up the last of July or the first of August. As it grows up tie it
to a stake to keep the wind from making it lean over. In Septem-
ber they will reward you with lovely fragrant flowers. All this
time little bulblets are forming around the old bulb, and as cold
weather approaches they must be taken up: shake off the dust and
lay where they will dry off gradually in a warm room. When the
leaves dry up you can pull them off; then label them and pack in
boxes of dry sand, and keep in a very dry, warm place, or the
germ of the flower stem which formed in the bulb the previous
396 FLORICULTURE.
summer will be destroyed in tlie cold. It is very delicate, and
cold and moisture will cause it to decay. If the flower germ is
destroyed the bud will give plenty of leaves and young bulblets,
but no flowers. This is the reason why we see so many tuberoses
that never bear a flower.
Gladiolus. — Are favorites, there is such a variety in their mark-
ings, from purest white to deep scarlet. The choicest of these
gladiolus, white, are very small, the bulbs about the size of a
pigeon egg. The common sorts produce extremely large bulbs
and are very productive. These bulbs are perhaps the most hardy
of all the Summer bloomers.
Beautiful Hardy (Jlunhimj Vines.
Nothing excels the natural drapery of the climbers for covering
the summer-house, for forming drapery around doors and windows
or the columns of the veranda, and for growing in any situation
where shade and beauty is the object, clothing all imperfections
with a mantle of beauty and giving a pleasant, inviting look to
the humblest home.
Clematis. — The improvement in this class within a few years
surpasses any thing recently introduced in the hardy climbing
plants. The effect produced by a well grown plant is grand, being
large in flower, rich in coloring, and produced in large quantities.
For veranda fences, trellises, etc., of moderate height, they are
most appropriate. They endure our severe Winters exceedingly
well, and in Summer are covered with a continual mass of bloom.
The following is a desirable collection in every respect:
Jackmaxni. — The flowers when fully expanded are from four to
six inches in diameter, intense violet purple, with a rich velvety
appearance, distinctly veined, perfectly hardy. It flowers continu-
ally from July until cut off by frosts.
Miss Bateman. — A magnificent plant, both in growth and
flower. The blooms are large, of good shape, pure white, banded
with creamy white down the center of each speal.
FLORICULTURE. 397
Alexander. — Pale reddish violet.
RosAJiOND. — Light lavender.
Lucie Lemoine. — Large snow-white double and very symmet-
rical in form.
Lady Londesugrougii.— Silvery gray.
QuiNQUEFOLiA OR VIRGINIA Creeper. — A rapid grower,
much esteemed.
Veitchii. — A hardy climbing plant from Japan, it is a splendid
plant for covering unsightly objects, as it clings to stonework, etc.,
with the greatest tenacity. The foliage is a bright, glossy green,
shaded with purple, changing in Fall to the brightest tints of scar-
let, crimson and orange.
Akebia Quinatta. — A very beautiful, perfectly hardy, fast-
growing Japan vine, with magnificent foliage, producing a most
delicious perfume, unsurpassed for covering trellis and verandas.
The foliage never being attacked by insects.
BiGNONiA RADicAxs.-^The well-known Trumpet Creeper, a
rapid growing, hardy, climbing vine, covered during the latter part
of Summer and Fall with masses of bright orange-colored flowers,
very showy.
HoNEY-suGKLE.s. — These are considered by many the most de-
sirable of all our hardy climbers, l)eing beautiful and fragrant.
AuREA Reticulate. — A variety with beautifully variegated
foliage. The leaves are netted and veined with clear yellow flow-
ers, and fragrant.
Brachpody. — Valus-ble for its remarkable, vigorous growth.
Flowers yellow, fragrant.
Flexousa. — An old favorite, holding its leaves during nearly
the entire Winter. Flowers variegated, red, yellow.
Halliaxa. — Another evergreen honeysvickle, with very fragrant
white flowers.
Monthly Fragrant. — A fine, rapid growing variety; flowers
large and very fragrant; color red and yellow; a constant bloomer.
398 FLORICULTURE.
ScAKLET Teumpet. — A Strong, rapid grower; blooms very free-
ly the entire season; bright red, truuipet-shaped flowers.
WiSTAPaA. — Is one of the most popular hardy vines, growing
very rapidly, climbing to a height of fifty feet or more, and when
in full bloom is truly magnificent; flowers in early Spring in long,
drooping racemes resembling in size and shape a bunch of grapes.
Chinese (Sinensis). — Flowers in clusters, pale blush; some-
times gives a second crop of flowers in the Fall.
Magnifica. — Flowers in dense, drooping racemes of pink lilac
of the same size of the Chinese; vigorous and perfectly hardy.
LopiiosPERMUM ScANDEXS. — It is a vine but little known, but
its beauty, both of foliage and flower, has never failed to make it
a favorite wherever the plant has been cultivated. The flowers re-
semble those of Maurandia in shape, but are much larger and are
of a rosy purple color. The plant is a rapid grower, bearing the
flowers and light green, neatly cut foliage in abundance. When
the plant is once started, the roots, which are tuberous, may be
preserved in dry earth in the cellar and the plant will become
stronger and prettier each svicceeding year.
Trop^olum Peregrinum. — Is a very rapid climber, having an
abundance of elegant green foliage, and in the Autumn producing
thousands of its peculiarly shaped yellow flowers, from whence it re-
ceives the common name, Canary Bird Flower, the flowers bearing
a fancied resemblance to a canar}' l^ird with extended wings.
It is one of the most rapid and graceful climbers in existence, and
the plants are easily grown from seed and will thrive in any soil if
you only give it a support. It is a tender annual.
How can I successfully cultivate plants so as to have buds and
flowers in winter is a question often asked. Different species of
plants require different situations suited to their various habits.
It is a good plan after we have made our selections to learn all we
can about their native habits: whether they require a dry or moist
soil, a warm or a cool atmosphere, and treat them accordingly.
FLORICULTURE. 309
The next thing in order is to procure suitable soil for their growth.
It seems a common custom to use garden soil which contains but
little nutriment. Many after procuring their soil bake it to destroy
the insects and by so doing destroy all the properties in the soil
necessary to the healthy growth of the plants. All plants grown
in pots have comparatively little soil from which to draw their
nourishment and it should be rich. The best soil is a mixture of
equal parts of sand and leaf mould and light rich garden loam,
which should be thoroughly mixed and passed through a coarse
sieve. In the absence of leaf mould use light sandy soil, mixed
with an equal bulk of stable manure so rotted as to resemble leaf
mould. It is a good plan to have some stored away where it can be
had when wanted. The pots for house plants should not be too
large, those that grow in small pots are the l:)est bloomers. The
pots should be well washed and thoroughly dried in the sun. Put
some pieces of broken charcoal in the bottom of the crock for
drainage and fill within half an inch of the rim. There are now
so many pretty inventions in the way of pots, boxes and plant
stands, that the most fastidious can be suited. I use but few un-
glazed pots in the house, because they are so porous and absorb
the moisture so quickly that they draw upon the life of the plant
unless you are very attentive to their wants. I lost a good many
in this way when I was young and inexperienced. I like the un-
glazed ones if the pots are to be sunk in the ground or used in a
hot bed; for this purpose they are better than the glazed ware.
To be a success in cultivating plants is not so much a question of
what kind of a pot shall hold them, as what kind of a person shall
take charge of them. A person interested in floriculture with some
discrimination will grow a plant in anything. Many of our Winter
blooming plants, to have them do their best, should be started in
the Spring. The first of May I begin to make provisions for the
window garden, and plant my seeds.
There is a charm in watching the development of a plant from
the tiny seed leaf to the strong, vigorous plant in full bloom.
Chinese Primroses are becoming great favorites for Winter
400 FLORICULTURE.
flowers. Their low, compact growth makes them desirable for the
window shelf. Seed sown in May makes fine plants for the Win-
ter. Keep them in a cool place, partially shaded. Water mod-
erately until plants are of sufficient size to pot off singly in pots.
Grow them well and put into four or five inch pots before putting
into Winter quarters. Use rich soil in filling in at repotting.
They will begin flowering as soon as cool weather sets in and con-
tinue until late Spring. Kept in a cool, shady place and watered
carefully, they will make quite effective plants for the Winter.
Sweet Mignonette is well known and loved by every one for the
fragrance of its flowers and its constant bloomina;. There are dif-
ferent varieties of this plant.
Parson's White-flowering Giant, flowers a pure white, very
fragrant, and Miles Hybrid Spiral, are said to be the finest iu cul-
tivation.
Sweet x\lyssum is a plant of similar nature. The flowers are
white and quite fragrant and of the easiest cultivation.
Ageratum Mexicanum grows about two feet high and produces
blue flowers in great profusion, which are very neat in bouquets.
Boston Smilax is one of our prettiest vines and is easily grown
from seed. It grows rapidly, clinging to any light support, as
twine or wire. The vine in appearance is of fragile growth, but
almost as tough as twine, and the pretty clusters of leaves will re-
main fresh and green for many days after being cut. There are no
large, showy leaves, or gaudy-colored flowers to attract attention,
but the whole vine, from the bright green leaves to the little deli-
cate white flowers, is the perfection of grace and beauty. The
Heliotrope is a great favorite. Its delicate sprays of flowers in
various shades of purple, and its exquisite fragrance make it very
desirable for bouquets. Then I would add Nephetos, an elegant Tea
Rose, very large and double; deliciously sweet; color, pure snow
white, sometimes faintly tinged with delicate pink. Then I would
select the old Rose Geranium. Its fragrance commends it to all, and
its foliage is always beautiful and always in demand for boquets.
Then I would add a Calla, in the Winter it will be a source of
FLORICULTURE. 401
constant delight. If it did not bloom, its large, luxuriant leaves
make it worth cultivating and its flowers give a collection of plants
an air of elegance, that no others can, and many others too nu-
merous to mention, in vines and baskets interspersed. There is noth-
ing in the way of home decorations that are inexpensive that will
adorn our rooms and give results so satisfactory as the ivy; it gives
an air of cheerfulness and refinement to the humblest home. They
may be trained around the window frames, run along the cornice,
encircle picture frames, over the door where adjoining rooms con-
nect by folding doors, festooning in the most attractive manner.
Some Hyacinths should be added to our Winter collection of
flowers; they are beautiful and fragrant. A very small pot will
answer for the Hyacinth, but it is better to take a larger sized pot
and plant three or four in it. Fill the pot with porous sandy soil
and make a place for the bulb, just large enough to receive it; put
it in and press it down so that it will just show above the earth;
then water and set the pots away in a cool, dark cellar for several
weeks. The tops will not grow much, but the roots will make a
good formation; then remove a few at a time into a light warm
room. In this way you can have a continuous bloom for some time.
Set them at night in a cool room, in the morning return them to
their proper places. If put in glasses the water should not be
higher than one inch below the bulb until the roots have reached
the water. Set the glasses away in a cool place, as you would if
they were in pots. As soon as flower buds appear, sprinkle the
leaves and buds; then fill the glasses up, place a piece of charcoal
in the water and set them in the sun to grow. My practice is to
start my slips the last Friday in May in moist sand as soon as the
cuttings take roots. I pot them in the smallest sized pots, then
sink them to the rim in moist sand. In this way I have grown
nice plants in a few weeks. When large enough repot in pots not
over four inches across the top or they will spend their
strength in making foliage. In the fall repot into larger ones.
To turn your plants in the window will secure a well shaped
plant; but if you wish your plants to bloom well never turn them
26
402 FLORICULTURE.
but let them always grow to the light. They spend so much
strength in turning that they do not bloom well. Many plants
sicken and die from being over watered. A healthy plant grow-
ing vigorously will naturally absorb a great deal of moisture
every day, and will require more water. When we find the soil
dry daily we may continue water with safety; but if it fails to
absorb the water let it rest. If you continue to water you will
kill your plant. When the plant is kept too wet the soil becomes
sour and the plant is covered with white insects, lice, scales, etc.
The leaves of plants should be washed once a week, as this keeps
the plant free from insects. It is almost as injurious to keep them
too dry as wet. We must be governed by the health of the plant
and the water it absorbs.
A Fernery.
These ferneries are made in various styles. A rustic stand lined
-with zinc, some charcoal and small stones in the bottom for drain-
age. Filled with equal parts of sand, loam and leaf -mould and
planted with ferns and maiden-hair, and a little green moss will
adorn the most elegant apartment and not cost over two dollars.
The harder kinds, if kept within doors, will survive the Winter,
and look fresh and green throughout. And the more delicate and
fragile of the species may be preserved in all their natural fresh-
ness and beauty under a covering of glass. They can be planted
in baskets hung from window-rods, or be set on windowsills. And
what exquisite grace they shed over the rooms they adorn. To
succeed in cultivating them,we must be governed by the place where
they were found. The most difficult to raise are those found near
waterfalls. Have you a dark damp corner in your yard where you
cannot get your flowers to grow? If you have, lay some loose
stones together in rockery form and plant ferns there. They will
revel in the obscurity of the retreat which you have chosen for
them and create the dark spot into one of beauty.
MISCELLANEOUS FjJEGEIPTS.
Shell Frames.
Use a cement made of common putty; put the putty on a board;
have some oil ready, of which put in enough to keep the putty a lit-
tle moist, and pound as long as your patience holds out. The
s'moother it is made the better it will spread. If your shells are a
light color, mix a little paint in the putty; red will be a good con-
trast. If the shells are dark, select some other color. Arrange
the shells on a table just as you want them on, the frame, for you
must work very quickly after the cement is spread on one side
of the frame. Put your knife in oil and smooth the cement; then
press in the shells just far enough to have them firm. Proceed in
like manner with each of the other sides of the frame. Now take
the frame carefully, keeping it level, lay it in a quiet room for at
least three months, then varnish two or three times with white var-
nish and you will have an ornamental frame that will last a life
time. — The Household.
How to Wash Gilt Frames.
Varnish, white demore; varnish when you buy your frames, and
jou can wash without injury.
To Preserve Oil Cloths.
Varnish with furniture polish once a month and they will wear
for years. Varnish your stoves after blackening with furniture pol-
ish to keep the blackening from burning off.
404 MISCELLANEOUS RECEIPTS.
For Making Fire Brick to Line a Stove.
One gallon of fire clay, one cup of salt, one cup of wood ashes,
one ounce of plaster paris; mix with a little water and spread
smooth. If you have no trowel, and use your hands, you must dip
them often in water.
For Keeping Lemons One Year.
Take one dozen of lemons and grate them; add three pounds of
pulverized or granulated sugar; mix well together, put in jars and
seal them tight. This is not to be heated; it is to be put up en-
tirely cold. You can use out of the jar at any time, and close up
again, and it will keep nicely.
To Remove Worms from the Hoots of Plants.
Cut a potato in two pieces, and lay at the root of the plant on
top of the ground; the worms will collect on it. Soap suds will
bring fish worms to the top.
To Drive Aioay Bed Bugs.
Take the whites of four eggs and ten cents' worth of quick sil-
ver, and beat together until a stiff froth. Take a feather, dip in
and apply to the bedstead.
The Best Deodorizer.
Use brono-chloralum in the proportion of one tablespoonful to
eight of soft water; dip cloths in this solution and han^ in the
rooms. It will purify sick-rooms of any foul smells. A weak so-
lution is excellent to rinse the mouth with often, when, from any
cause, the breath is offensive. It is also an excellent wash for
sores and wounds that have an offensive odor.
Corn Vinegar.
Three pints of corn; boil until it is soft. Take one pound of
brown sugar and one gallon of lukewarm water; mix all together,
tie a cloth over the crock, and let stand until sour. You can add
MISCELLANEOUS RECEIPTS. 405
more sugar and water and use the same corn several times. Excel-
lent.
A Great Henovator.
Every family should keep in the house the strongest ammonia,
which may be kept in bottles with glass stoppers. It will restore
color where it has been taken out by an acid. It is good for clean-
ing carpet, paint, glass, silver, or gold, and will remove almost any
kind of dirt. If you take a spoonful of ammonia to a quart of
warm suds, you can make your carpet look almost as well as new.
In cleaning glass, take about one-fourth as much water as you use
for carpets.
To Clean Black Silk or Cloth.
Sponge the goods with warm water, or coffee with ammonia in
it; pcess on the wrong side, by first laying paper over the goods.
jScrajj Book Paste.
Dissolve a small quantity of cornstarch in cold water, then cook
it thoroughly. Be careful not to get it too thick; when cold, it
should be thin enough to apply with a brush. It will not mould
nor stain the paper. It is the kind used by daguerreotypists on
gem pictures.^
Postage Stamp Mucilage.
The following is said to be the formula for the mucilage used
on the LTnited States postage stamp: Dextine, two ounces; acetic
acid, one ounce; water, five ounces; alcohol, one ounce; add the
alcohol to the other ingredients when the dextine is completely
dissolved.
Sealing Wax, Bed, Black and Blue.
Take gum shellac, eight ounces; Venice turpentine, four ounces;
Vermillion, two and a half ounces; alcohol, two ounces; camphor
gum, half an ounce. Dissolve the camphor in the alcohol, then
the shellac, adding the turpentine, and finally the vermillion, being
very careful that no blaze shall come in contact with its fumes; for
if it does, it will fire very quickly. If you desire blue, substitute
406 MISCELLANEOUS RECEIPTS.
fine Prussian Blue for the vermillion, same quantity. If you desire
black, lampblack will be sufficient to color. Either colors must be
well rubbed into the mixture.
To Clean Chromos.
When chromos require cleaning remove all dust with a feather
brush, and wipe carefully with a soft chamois skin or fine linen cloth,
very slightly dampened. If a little spotted or dull, a drop of oil
on the chamois will remove the blemish. If the varnish is dull or
rubbed re- varnish it with thin mastic varnish. Like oil paintings,
it is not desirable to hang chromos in a dark room; but never ex-
pose them to the direct rays of the sun.
Honey, Liquid.
Put two pounds of the purest white sugar in as much hot water
as will dissolve it. Take one pound of strained white clover honey
(any honey of good flavor will answer), and add it warm to the
syrup, thoroughly stirring together. As refined loaf sugar is a
pure and inodorous sweet, one pound of honey will give its flavor
to two pounds of sugar, and the compound will be free from that
smarting taste that pure honey often has, and will usually agree
with those who cannot eat the latter with impunity. Any desired
flavor can be added to it.
Chloride if Lime.
A French writer says that chloride of lime scattered about whei'e
rats and mice frequent will cause them to desert the spot. A so-
lution of it brushed over plants will effectually protect them from
insects. If scattered over ground infested with grubs, it will free
it from them entirely. Bunches of cotton or tow smeared with a
mixture of chloride of lime and hog's lard, and tied about in diff"er-
ent parts of a tree, will guard it against the attacks of insects, slugs,
grubs, etc., and drive away those already in possession.
Driving Atcay Ants.
Take carbolic acid diluted with water, say one part acid to ten
MISCELLANEOUS RECEIPTS. 407
parts water, and with a syringe throw this liquid into all the cracks
and holes where they nest, and they will soon vanish. Cockroach-
es are also driven away by it.
A Good and Cheap 'Whitevmsh.
Few people know how easily whitewash is made and how valua-
ble it is when properly applied. It not only prevents the decay of
wood, but is greatly conducive to the healthfulness of buildings,
whether wood or stone. Outbuildings and fences, when not paint-
ed, should be supplied, once or twice a year, with a good coat of
whitewash, which should be prepared in the following way: Take
a clean, water-tight barrel or other suitable cask, and put into it
about half a bushel of lime; slake it by pouring water over it boil-
ing hot, and put in a sufficient quantity of water to cover it five
inches deep, and stir it briskly till thoroughly slaked; when the
slaking has been thoroughly effected, dissolve in water and add
two pounds of sulphate of zinc and common salt. These will cause
the wash to harden and prevent the cracking, which gives an un-
seemly appearance to the work. If desirable, a beautiful cream
color may be given to the above wash by adding three pounds of
yellow ochre, or a good pearlly lead, lamp, vine or ivy black. For
fawn color add four pounds of umber — Turkish or American — (the
latter is the cheapest,) one pound of Indian red, one pound of com-
mon lamp black.
Hoxo to Make Hens Lay.
A writer gives the following: He had sixteen hens and the pro-
duct per diem averaged thirteen eggs. He had been in the habit
of giving on every alternate day a teaspoon ful and a quarter of
cayenne pepper, mixed with soft food, and took care that each hen
obtained her share. The experiment of omitting the pepper was
tried, when it was found that the number of eggs was reduced
each trial from five to six daily. He believes that a moderate use
of this stimulant not only increases the number of eggs, but effec-
tually wards off disease to which chickens are subject.
408 MISCELLANEOUS RECEIPTS.
A Cure for Hog Cholera.
A Mr. Dodge, of Appleton City, Mo., says that hog cholera may
be cured with but little trouble and expense, as follows: As soon
as the hog is known to be sick with the cholera, get a long-necked
bottle, in which put a gill or so of milk and half a teaspoonful of
pure carbolic acid. Let one hold the hog by the ears and set him
up between his knees, while another man with a bottle in one
hand and a short stick, about as thick as his wrist, in the other,
places the stick in the animal's mouth to prevent breaking the bot-
tle in pouring the contents down. If he is not perfectly cured in
a few days then repeat the dose — he never having had to resort to
the second dose but once among the many he had cured.
Cutting Sods.
Take a board eight or nine inches wide, four to six feet long,
and cut downward all around the board; then turn the board over
and cut again alongside the edge of the board, and so on as many
sods as needed. Then cut the turf with a sharp spade, all the
same lengths. Begin on one end and roll together. Eight inches
by five feet is about as much as a man can handle conveniently.
It is very easy to load them on a wagon, cart or barrow, and they
can be quickly laid. After laying a good piece sprinkle a little
with a watering pot, if the sods are dry; then use the back of the
spade to smooth them a little. If a very fine effect is wanted,
throw a shovelful or two of good earth over each square yard, and
smooth it with the back of a steel rake.
For Foundered Horses.
The following has been used with great success by the farmers
in one of the valleys of this State: Take one tablespoonful of pul-
verized alum, draw the horse's tongue out as far as possible, and
force alum down the throat in two powders. In two hours the
horse will be ready for use.
A Farmer'' s Mixture.
Every farmer should keep a can of the following mixture: Ker-
MISCELLANEOUS RECEIPTS. 409
osene, two quarts; linseed oil, one gill; rosin, one ounce. Melt
the rosin in the linseed oil and add to the kerosene. Coat all steel
or iron tools, whenever bright, with this when they are to lie idle,
if for only a few days. It will not take half a minute or half a
teaspoonful of the mixture to coat a plow when one has finished
using it, and it will prevent all rust and save half a day's time in
cleaning it when it is again needed, besides saving the team many
thousands of pounds extra pulling. Coat the iron work of the
mowers and reapers with it when they are put away for the winter.
A little rust is only a little thing, but it makes much difference in
the aggregate.
Nev^ Way of Obtaining Maple Syriij^.
Maple sugar and syrup can be obtained at any time by procur-
ing a green or dry stick of rock or white maple. Strip the bark
from it, which is useless, whittle into shavings; boil in a little water
until all the maple flavor is extracted, then strain and add sufficient
white or brown sugar, to make a thick or thin syrup, boil again
until syrup of the proper consistency is obtained, and you will get
as good maple syrup as is obtained from the sap; or sugar, by mak-
ing thicker, boiling longer and graining it, by stirring constantly
before and after taking it off.
Itisect Pests.
A writer in the A^nerican Cultivator relates how it sometimes
happens that the destructive pest, known as the Canker Worm,
makes its appearance on the apple-tree all of a sudden, even where
it has not been in the habit of visiting. Then, of course, it is too
late to use any preventive, therefore a cure must be sought. The
writer says he has found, under certain conditions, that this worm
can be destroyed by the use of Paris Green. Put a heaping tea-
spoonful of Paris Green into a pail full of water, apply the mixture
with a forcepump, throwing the water through the tree thoroughly.
This should be done as soon as possible after the presence of the
worm is ascertained. He says he found one application to be suf-
410 MISCELLANEOUS RECEIPTS.
ficient. Soon after the application of the liquid the worms can be
seen to let ^o and string down from the tree. He gives the fol-
lowing for the treatment of the currant worm. When it makes its
appearance, apply powdered hellebore. Place the powder in a
common dredging-box, and sprinkle the bushes when the dew is on.
He says he usually finds it necessary to go over them when in
blossom, then again after the fruit is set and of considerable size.
He says this remedy has never failed with him, and does not injure
the fruit.
Celery Grovinrj.
In her prize essay on Celery, in T^/cX;\< Magazine^ Mrs. C. H.
Root, of Ripon, Wis., recommends the following method of pre-
paring for and cultivating the crop:
1. Send where you will be sure to get good seed.
2. Prepare a seed-bed out of doors in a sheltered situation. You
will get your plants early enough by so doing, for they grow much
faster and are stronger than when grown in a hot-bed.
3. Sprinkle the bed often to keep it moist, and when the young-
plants are about three inches high, transplant them about three
inches apart, and the rows about one foot from each other.
4. AVhen the plants have become stocky, have a trench dug
about one foot deep; put into it equal parts of wood ashes and
good, rich dressing, and rich, black soil, and work all together with
a hoe.
5. Set the plants about five inches apart, and be sure to straight-
en out the roots and press the soil firmly about them.
6. Sprinkle roots enough to keep them fresh until they are firm
in their places, and then give them all the water you have a mind
to, the more the better.
7. When they have made growth enough to cause the branches
to lie over, hill up enough to hold the stalks erect. Continue the
hilling process at intervals of two weeks all Summer, being care-
ful to do it when the weather is dry, and in the afternoon when the
dew is off. Be sure, when hilling, to hold the stalks together, to
prevent the soil from getting into the heart of the plants.
MISCELLANEOUS RECEIPTS. 411
8. Such portions as you wish for early celery, bank to the top by
the first of September; for "Winter use bank to the top from the
first to the middle of October.
How to Keep Grapes.
1. Select nice fresh clusters, and cut the end of the stem smooth
and dip in melted sealing wax; then put in cotton batting-, pack
them away in wooden boxes and keep them in a dry, cool place.
In this way they will keep fresh all Winter.
2. Take full bunches, ripe and perfect; seal the end that is cut
from the vine so that no air can get in, or the juice of the stem run
out, and then stand one day after sealing, so as to be sure they are
perfectly sealed, (if not they will shrivel up;) then pack in boxes of
dry saw-dust and keep in a cool place; they will keep nicely all
Winter without losing their flavor. In packing do not crowd the
bunches; sprinkle the saw-dust over the bottom of the box, then
lay the grapes carefully, a bunch at a time, all over the box, then
saw-dust and grapes, alternately until the box is full.
A Cheap GreenhoKse.
The Germantown Telegraph says: The cheapest plan of erect-
ing a greenhouse that we have any knowledge of — and we have
used one successfully for many years — is to dig out a pit in a side
hill, where the upper end will be just above ground, and the lower
end will be two or three ste])s down for an entrance. Wall up,
roof the wall, and cover the whole with sash, as in hot-beds, the
sash having more fall, say three feet in a width of two, the house
being fifteen by ten. Erect in this the stand of shelves, and when
it is time to take up the Summer flowers, bulbs, etc., store them
here. The glass should be covered with thick straw mats, which
can be removed even when the weather is coldest, in clear weather,
for an hour or two at mid-day, to get the warmth and influence of
the sun. At such times ventilation, also, should be attended to,
by slightly opening a sash or two. No fire is needed. Nearly all
the flowering plants will bloom and there will scarcely be a week
412 MISCELLANEOUS RECEIPTS.
during the winter that a bouquet may not be gathered, if the
house is properly managed. The Summer is the time to make it
and have it ready for Fall.
Father FlegaVs Cure for White Swelling.
The following is said to be an infallible cure for white swelling.
Many very severe cases have been cured in this community; if all
is true, that is claimed for it by some of our citizens, it will be
worth more than the price of this book: Flaxseed oil, one pint;
half a quarter of redlead; turpentine, out of white pine trees, the
size of a hulled walnut. Have the oil hot enough to singe a feather
till it is brown, then set the oil off of the coals; grind the redlead
and sift it into the crock, boil fifteen minutes, then let the salve
get nearly cold, then put the turpentine in. Boil the salve in a
new crock. You must run the risk of the crock breaking; some-
times you break two or three before you come across one that stands
fire. Take hard wood chips and make a good bed of coals; set
the crock on the coals. It will take a whole day to make it, and
it must be made outdoors. There must be no water about it or
it will explode. Apply every twenty-four hours; fresh spread
thin on writing-paper.
To Remove Ink Sjwts from Marble.
Ink spots may be removed by first washing with pure water, and
then with a weak solution of oxallic acid. Subsequent polishing,
however, will be necessary, as the luster of the stone may become
dimmed. This can be secured by very finely powdered soft white
marble, applied with a linen cloth, first dipped in water and then
into the powder. If the place is subsequently rubbed with a dry
cloth, the luster will be restored.
Sticking Plaster.
Two ounces of rosin, two ounces of bees-wax, two ounces of
sheep's tallow; when thoroughly melted and bubbles up, pour into
cold water to cool them. Pull like taffy.
TABLE OF CONTENTS.
CAKES. Page
Pound Cakes 6, 7
Sponge Cakes 8, 9
Hickory Nut Cakes 11, 12
Almond, Walnut and Date Cakes-. 12
Cocoanut Cakes 12, 13
Lemon and Orange Cakes 13
Number, Cornstarch and Snow
Cakes 14
Angel Food and Bride Cakes 15
Cup, Pearl, Crumb and Straw Cakes 16
One Egg Cake 16
Cottage, Tea, and Holiday Cakes. . . 17
Spice Cakes 17
Cheap, Pork, Superior, and Rail-
road Cakes 18
Huckelberry Cake 18
Watermelon, Coffee, and Tea Cakes 19
Marble Cakes 19, 20
Mountain Ash Cake 20
LAYER CAKES.
Velvet and Vanity Cake 21
Gold and Silver Cakes 22
Tri-colored Cake 23
Snowflake Cakes 23
Dolly in the Blanket 23
Cup Cake 24
Ice Cream Cakes 24, 25
Chocolate Cakes 25, 26
Dolly Varden Cake 26
Excellent and Lady Cake 26
AVhite Mountain Cakes 27
Fig Cakes 28
Minnehaha Cake 28
Garfield Cake 29
French Cream Cakes 29
Cream and Rochester Cakes 30
Roll Jelly Cakes 30
Orange Cakes 30, 31
Banana and Ambrosia Cakes 31
Tea and Delicate Cake 31
Snow Cake 32
Lady Fingers 32
Iceingfor Cakes 32,34
Filling for Orange Cake 34
Vanilla Cream Filling 34
Cheap Frosting ^i
SMALL CAKES AND COOKIES.
.Tumbles and Tarts 35, 38
Ginger Cakes 38, 39
Sponge Ginger Bread 39'
Soft Ginger Bread 40
Ginger Snaps 40, 41
Wafers 41
Lemon Snaps 41
Doughnuts 42
Crullers 42
Page
Snow Balls 43
French Straws 43
Crentylsus 43
Puffets 43
German Puffs 43
Puffs 44, 45
Rosettes 45
Muffins 45, 47
Sally Lunn without Yeast 48
Rusk 48
French Rolls 48, 49
Buns, Whigs, Rye Drop Cakes and
Gems 50, 51
Corn Cakes 53, 54
Strawberry Sponge Cake 54
Orange Short Cake 54
Strawberry Short Cake 54
Raspberry Short Cake 54
Peach Cake 55
Cream Pie Cake 55
Crackers 55
Soda Crackers 56
Waffles, Flannel Cakes, Fritters,
Tarts 56, 60
BREAD.
Baking 61
Bread 62,64
Yeast 64
Yeast Cakes 64
Corn Mush 65
Oat Meal Mush 65
Oat Meal for Breakfast 65
Pearl Wheat 65
Blackberry Mush 66
Flour Tests 66
PIES.
Rich Pastry 67
Pastries 68
Cocoanut Pies 68, 69
Cocoanut Tarts 69
Chocolate Pie 69
Apple Custard Pie 70
Pumpkin Pies 70
Cream Pie - 70
Lemon Pies 71, 73
Cracker Pie 72
Silver Pie 72
Shoo Fly Pie 72
Custard Pie 73
Ginger Pie 73
Orange Pie 73
Pine-apple Pie 73
Ripe Currant Pie 73
Green Currant Pie 74
Gooseberry Pie 74
Mock Apple Pie 74
Apple Pie 74
414
TABLE OF CONTENTS.
Page
Rhubarb Pies 75
Mince Pies 75
Temperance Mince Pie 75
Mince Meat for Pies 75, 76
Raisin Pie 76
Savory Lamb Pie 76
Peach Pie 76
Dried Peach Pie 77
Dried Apple Pie 77
Oyster Pie 77
Maryland Pie 77
PUDDINGS.
Snow Pudding's 78
Orange Pudding 79
Dixie Pudding 79
Lemon Puddings 80
Enjoyable Pudding 80
Cocoanut Puddings 81
Green Corn Puddings 81, 83
Cornstarch Pudding 83
Cabinet Pudding 83
Dandy Pudding 83
Rice Puddings 83
Lebanon Pudding 83
Hedge Hog- Pudding 84
Tapioca Pudding's 84
Bread Puddings 85
Roll Pudding 85
Hasty Pudding- 86
Huckleberry Puddings 86
Suet Puddings 86,87
Plum Pudding 87
Pruit Pudding 87
Bird's Nest Pudding 87
Peach Pudding 88
Steamed Puddings 88
Delmonico Pudding 89
Velvet Pudding 89
Apple Flummery 89
Delicate Pudding 89
Puflf Pudding 89
Orange Snow Balls 90
Cottage Puddings 90
Sweet Potato Pudding 90
Parina Pudding 90
Savory Pudding 91
French Puff Pudding 91
Oxford Pudding 91
Brown Betty 91
Buttermilk Pudding .' 91
Lemon Cream Pudding 93
Gough Pudding 93
Strawberry Pudding 93
Plum Pudding 93
Amber Pudding 93
Noodle Pudding 93
Suet Batter Pudding 93
Steamed Meat Pudding 94
Chocolate Pudding 94
PUDDING SAUCES. 95, 97
CUSTARDS. 98, 101
BLANC MANGES. 103, 105
GELATINE. 106, 110
CREAMS. Ill, 119
Page
ICE CREAM. 130, 134
CONFECTIONERY. 135, 130
POULTRY AND GAME.
Selecting Poultry 131
Poultry 133
To Cut up a Chicken 133
Stewed Cliicken 134
Smothered Chickens 134
Spanish Dish — Chicken and Rice. . . 134
Fried Spring Chickens 135
Fricassed Chicken 135
Pressed Chickens 136
Roast Chicken 136
Chicken Salad 137
Scalloped Chicken 137
Chicken Croquetts 137
Broiled Chicken 138
Steamed Chicken 138
Chicken Pie 138
Chicken Oyster Pie 139
Broiled Pheasant or Prairie Chicken 139
Smothered Prairie Chicken 140
Broiled Quails 140
Roast Wild Duck 141
Turkey Dressed with Oysters 141
Boned Turkey 143
Goose 143
To Pot Birds 143
Broiled Woodcock 143
Rabbits 144
STUFFING FOR POULTRY. 144, 145
SALADS AND SAUCES.
Melted or Drawn Butter 146
Hotel Sauce 146
Egg Sauce 147
Horse Radish Sauce 147
Egg Sauce for Salt Fish 147
Lobster Sauce 147
Pepper Vinegar 148
Mayonaise Dressing 148
French Mayonaise Dressing for
Sliced Tomatoes 148
Sauce Mayonaise 148
Fish or Meat Sauce 148
Lettuce Dressing 148
Chili Sauce 149
Celery Vinegar 149
Curry Powder— for Gravies, Ducks,
and other Meats 149
Mint Sauces • 150
Lemon Sauce 150
Tomato Sauce 150
Celery Sauce 150
Oyster Sauce 150
Horse-radish 151
Apple Sauce 151
Prepared Mustard 151
German Mustard 151
Chicken Salad 151,153
Lobster Salad 153
Sardine Salad 153
Tomato Salads 154
Celery Salad 154
TABLE OF CONTENTS.
415
Page
Cabbagre Salad 154, 155
Salmon Salad 155
Potato Salad 155
Celery Slaws 156
Asparagus Salad 156
Chicken Salad 156
Salad Dressing : 156
Sweet Bread Salad 157
OMELETS. 158, 160
Peached Eggs 161
Boiled Eg-gs 161
Scrambled Eggs 161
Shirred Eggs 161
Breaded Eggs 161
Eggs with Cheese 161
Stuffed Eggs 163
SHELL FISH. 163, 173
FISH.
Turbot 174
Baked Fish 174
Baked Shad 175
Fried Mackerel 175
Broiled Mackerel 175
Fried Eels 175
Fried Catfish 176
To Fry Trout 176
Speckled or Brook Trout and Lake
Trout 176
Fried Shad 176
Baked White Fish 176
Fried Halibut 177
Soused Mackerel 177
Boiled Fish 177
Boiled Codfish 177
Broiled Codfish 178
Codfish Balls 178
Fried Codfish 178
Broiled Fresh Cod 179
Boiled Salt Mackerel 179
Boiled White Fish 179
Broiled White Fish 179
Canned Salmon 179
Kock Fish Boiled 180
Fried Shad 180
Salmon Patties 180
SOUPS. 181, 189
MEATS.
To Choose Meats 190, 191
General Rules for Cooking Meat. . 191
Broiled Beefsteak 193
French Beefsteak 193
Fried Meat 193
Boiled Meat 193
Parboiled Bcaf 193
Breakfast Roll 193
Beef au Graten 194
Beef Lunch or Breakfast Dish.. . 194
Beef Omelet 194
Beef Hash 195
Beef Cakes 195
Beef Loaf 195
Beef Relish 195
Savory Beef 196
Fricadelles 196
Page
Mock Terrapin 196
Breakfast Stew of Beef 196
Roast Beef 196
Lamb to Boil or Roast 197
Roast of Venison 197
Pressed Beef 198
Tongue 198
Boiled Tongue 198
Beef's Heart 199
Beef's Liver 199
Beef Loaf 199
Croquetts 300
Beefsteak and Toast 200
Beefsteak Pie 200
Dried Liver 300
Beefsteak Pot-pie 201
Frizzled Beef 301
Dried Beef in Cream 301
Deviled Beef 201
Broiled Beefsteak for Invalids 301
Fried Tripe 203
Beefsteak Smothered with Onions. 203
Sweet-breads 202
Sweet-breads Broiled 202
Sweet-breads Boiled 302
Sweet-breads Fried 303
Sweet-breads Baked 303
Kidneys Broiled or Boasted 303
Stewed Kidneys 303
Lamb Chops Broiled 204
Lamb Stewed 304
Lamb Cutlets Fried 304
A Leg of Mutton Roasted 304
Veal Cutlets 305
Veal Fried 305
Savory Meat 205
Veal Loaf 206
Veal Scallop 206
Marbled Veal 206
Veal Olives with Oysters 206
Veal Chops Breaded 207
Veal Stewed 207
Veal Pot-pie 208
Veal Cutlets, A la Milanalse 208
Roast Veal 208
Pork Chops Broiled 209
Pork Chops Fried 209
Roast Loin of Pork 309
Roast Pig 209
To Roast a Leg of Pork 310
Roast Chime of Pork 210
Boiled Pigs Feet 211
Fried Spare Rib 311
Broiled Ham 211
Boiled Ham 211
New Way of Cooking Sausages. -. . 212
Sandwiches 212, 213
To Cure Hams and Beef 213, 214
PICKLES OB RELISHES.
Cauliflower Pickles 215
Tomato Catsups 216
German Sauce 216
Pickled Beans 216
Mixed Pickles 217
Mustard Pickles ... 217
416
TABLE OF CONTENTS.
Page
Chopped Pickles 217
Tomato Sauce 217
Chow Chow 217, 218
Borden Sauce 218
Reagan Pickles 218
Chow Chowder 218
Higdon 219
Gherkins 219
Mushroom Catsup 219
Cold Tomato Catsup 219
Pickled Tomatoes 220
Tomato Soy 220
Grape Catsup 220
Mangoes 220
Tomato Pickles 221
Prime Pickle 221
Walnut Pickles 221
Currant Catsup 233
Indian Hill Citron Pickle 222
Pickled Plumbs 223
Pickled Grapes 222
Pickled Peaches 223
Spiced Peaches 233
Spiced Damsons or Plumbs 223
VEGETABLES.
Spanish Dishes 234
Tomatoes 224, 236
Peas 226
Turnips, Beets, Parsnips and On-
ions -^ 227
Mushrooms 227, 238
Squashes, Succotash and String
Beans 228
Sweet Corn 339
Egg and Oyster Plant 239
Mock Oysters 230
Corn Oysters 230
Cauliflower and Cabbage 230
Cold Slaw, Cucumbers and Maca-
roni 330, 231
Spinach, Asparagus and Hominy. . 333
Carrots, Beans, and Artichokes- • • 233
Dandelions, Horseradish and Cel-
ery 234
Parsley, Kice, Okra and Sea Kale. 235
Hominy and Potatoes 236, 240
JELLIES, JAMS, PRESERVES.
Tellv 242,245
ffl:. 245:247
Page
Preserves 247, 249
CANNING FRUIT. 249, 251
DRIED AND FRESH FRUITS, 351, 253
DRINKS AND FOOD FOR IN-
VALIDS. 254, 261
POULTICES; REMEDIES, &C. 262, 366
COFFEE, CHOCOLATE AND
TEA. 267, 269
TEMPERANCE DRINKS. 270, 271
THE LAUNDRY. 272, 277
CARVING. 278, 284
THE DINING ROOM.
Dinner 303, 303
Table Arrangement 304
Breakfast 304
Luncheon 305
Table Manners 305, 306
THE KITCHEN. 308, 313
Kitchen Receipts 313, 316
THE TOILET.
How to be Beautiful 317
General Bules tor Bathing 317, 318
Baths 318, 321
Care of Hair 321
Care of Hands 322
Care of the Feet 323
Receipts for the Toilet 324, 331
HOUSE-KEEPING. 332, 334
HOUSE-FURNISHING. 335, 336
HOUSE-CLEANING. 337,339
The Question of Moths 339
How to Air Apartments 340
Carpets and Sweeping 341
Dust and Dusting 342
Kalsomining *J^
Papering gf^
Concluding Remarks o44
SICK ROOM. 345, 348
MEDICAL RECEIPTS. 349, 355
FANCY WORK. 356, 379
FLORICULTURE. 380, 403
MISCELLANEOUS RECEIPTS, 403, 413
LIBRARY OF CONGRESS
013 514 845 3