Coofrd " he " in the hist quotation is generic, and standi as the representative of both sexes. Will not the ladies, whose opinions and actions form public f ntiment, lead off in a culinary reform, which will correct th6 er ws of the past, and introduce a system of industry and eoouoinj to meet the present emergencies 1 Reverse the present order of things. Make idleness and indolence disreputable, and labor and usefulness honorable. Pluck from the hand of the destroyer ths premium awarded to idleness and give it to industry. Teach to all classes of our people, by your uniform example, that : — M Labor is rest from the sorrows that greet us, I Rest from all petty vexations that meet us, Rest from sin's promptings that ever entreat us, Rest from world's syrens that lure us to ill." Those now entering and soon to enter upon the duties of life, ihould not do so with mistaken views as to the responsibilities they will have to meet, and the manner of discharging the obli nations of the domestic sphere. They should not look forward is slaves to the task, or as idle pupils to the recitation. Labor aromotes hea.th, and health fosters contentment. So, to be both healthy and happy, we should be both usefully and profitably •mployed. 1 am most happy to be able to Slate that the reform here reeom- ttiended has already begun, and is progressing most encouraging iy. Our women have the will and intelligence; the practical de- velopment of the resources at their command is all that is necea aary to insure success. The appearance of the "Southern Prac- tical Cookery and Receipt Book" at this crisis augurs a new and brighter era in the culinary art. It is a book admirably 9 nmtODtTOTioir. adapted to the timc3 and the people — the production of a eminently practical mind, one whose long experience and ac- knowledged celebrity among ner friends as a cateress entitle! her opinions, as contained in the Showing pages, to be be! [ as oracular. The style of the boo*, is graceful and easy, ai U free from the monotony that usually characterizes the eluei dation of subjects so analogous to each other. Our authoress has proved herself to be mistress in literature, aa well as queen in the kitchen. Her versatility of talent qualifies her for the positioi which her sense of duty urged her, against her inclination, to assume ; namely, to assist all who may de- sire knowledge and improvement in the important art of cook- ing. The instructions here presented are the result of a life of ex- perience, observation, and reading. No untried theory is offered, nor have we here a system too luxurious for the poor, or too ecu nomical for the rich. The wants, tastes, and abilities of all are consulted, so that the poor may luxuriate on delicious soupt every day made from the savings which a wasteful housekeeper would consider utterly worthless. If our Southern women ar going to meet the present crisis as they have all the trials of the past (and none can doubt but the)' will), they will find this book a companion of invaluable service, and a constant adviser, whose opinions may be trusted as entirely reliable. Adopt the system here presented, and you will soon find your husband delighted with the improvement in your style of living, and it will not be long before he will compliment you on the economy of yo ar new regulations. If, then, the system improves the style of living, and at the same time curtails the expenses of the table, none wil" doubt the wisdom of the authoress, the adaptation of this improve TNTTIODI CrOV. • mont to the necessities of the times, and its re a. value to every household If Byron was not mistaken in the subjoined lines, the ladict will find that a feast to the palate is the most successful appeal hey can make to the hearts of the sterner sex. I do not endorse Ois views, but leave the reader to accept or reject, to prove or disprove by experience, as she may choose ; assuring her that no gentleman was ever offended by being invited to a good dinner, or thought less of his hostess for displaying good taste in the preparation and arrangement of the viands of which he was to partake. Of all appeals— although I grant the power of pathos and of gold, Of beauty, flattery, threats, a shilling — no Method's more sure at moments to take hold Of the best feelings of mankind, which grow More tender as we every day behold, Than that all-softening, overpowering knell, The tocsin of the soul — the dinner bell." But I must not close without a word to the sterner sex ; and fet, why say a word to men in introducing a cook-book? Who ever knew one to take such a work in his hands, much less to read a page of its contents? Well, if 1 can get the ear and interest of the women, I shall not fear that the " lords of crea- tion" will long remain in ignorance of the suggestions here offered. I therefore feel encouraged to say a word for their benefit I say for their benefit; for so it will prove if they will reduc nov suggestions to practice. Whei you come from your busi ness, weaiied and worn, you want a good, wholesome, healthy, And palatable meal. This is a reasonable want; it may and vught to be gratified ; and it can and will be, provided you wilJ 1* 10 INTRODUCTIOIT. furnish the apparatus a::d facilities, You would not require t mechanic to Wld you a house without the necessary materials, nor should you exptc*. the mistress of your house to perform her duties well unless you furnish her with the requisite ccnveni» ,mces. Our enterprising lady friends are deterred from entering ipon the work which now so urgently invokes their persona attention. The task is a Herculean one : double the labor neces- sary for the end desired is to be accomplished, on account of the almost total absence of convenient utensils and the other et cseteras which make up a complete and cosey establishment Nothing is inviting, everything is repulsive ; nothing to facilitate, everything to hinder. Look around your premises and see if a reformation is not greatly needed. You sought insurance from fire in the magnificent distance which exists between the houses which make up the family group. Your kitchen is set quite a distance in the rear of your dwelling ; the smoke-house off in another direction quite as far; while the well may be a remove so great that one would think that the only exercise to be enjoyed by the family was in going after water. And as for a storehouse, that is voted s superfluity. Now the consequence of this horrid and unsightly arrangement is, that the labor necessary to gather materials for a meal is more fatiguing than its pieparation. If you cannot do otherwise, burn that kitchen and smoke-house where they stand. Your dwelling will be in no danger from the conflagration Unite your kitchen with your dwelling, and furnish with a stove, etc. Inclose your pump under the same roof; have your pantry large enough tc hold ; our supply of provisions, and let all your arrange ments be labcr-saving. When thus arranged, take the mistress of your household into your kitchen, and let her examine its con tents closely, to see if all necessary articles aro furnished ; than, IifTHODTJCTICm. 1 1 If she is satisfied, jou Lave done your du';y, and are entitled to the thanks of a gratified and happy wife, who will greet you with her smiles and reward you with her economy. Are yoa alarmed at the trouble and expense necessary for the arrange uient of all these conveniences ? You should not be ; they will lontribute largely to the pleasure, ease, and health of your family. Try it, and see if I be a false prophet. E. W. Worn DEDICATION. \ To young and inexperienced SDuthern housekeepers desire tc dedicate this work. In its preparation I have been influenced mainly by the consideration that in this peculiar crisis of our do- mestic as well as national affairs, counsel is needed — wise and timely counsel, which not only gives warning of dangers ahead, but, in language clear and unmistakable, teaches how they may be avoided. Thousands of young women are taking nnnr them- selves the responsibilities of housekeepers, a position for which their inexperience and ignorance of household affairs renders them wholly unfitted. Formerly "mother" or "mother's cook," or one whom the considerate mother had trained to fill this impor- tant office in the daughter's menage, was, with many, the only au thority considered necessary in the conduct of culinary operations. Now, however, things are changed. " Mother," even if ^ ithin accessible distance, is too much occupied with the accumulated cares of her own establishment to be able to devote much time and attention to a separate one; while "mother's cook" and " trained servants" are remembered as among the good spirits that ministered to the luxury and ease of by -gone days. Youth and inexperience are lamentable drawbacks which can not be set aside by the brave hearts that would overcome thf ■ trials that assail them in the outset of their domestic career; ;ind they must content themselves to " begin at the beginning;" to learn the rudiments of the science first, and by the exercise of common sense and a laudable ambition they may hope to be- come (through experience) thorough good housekeepers, it if nith the earnest hope of benefiting this class that I have yielded A) the importunities of many friends and consented to place in wir hands the results of an experience of thirty years, trusting DEDICATION. t* that it may prove to many an unerring gu..1e through -he laby rinth of domestic duties. The rules that I give are collected from experience and othei •"reliable" sources, and if faithfully and attentively practised will Insure success. To experienced housekeepers, the directions may seem tediously minute. I have examined a great many Cookery books. In a majority of thern too mu%h is taken for granted, and much of the very information that a novice most need? is omitted, as facts with which every one is familiar. In preparing this Receipt Book, a vivid recollection of my own ut- ter ignorance of household affairs at the time that I assumed the duties of mistress of a family, suggested the idea of taking but one thing for granted, viz. : that the majority of those for whom this book is principally intended know as little as I did, and stand as greatly in need of the aid and instruction that I would gladly have received. That these will be found in the pages cl this book I sincerely believe, and although devoid of the vanity of supposing that my contemporaries in age can profit by the di- rections herein contained, I should confess to defeat and disap- pointment, should they fail to supply that absence of practical Knowledge which is the source of so many failures and disap pointments to those who are just taking the initiatory step* in housekeeping. Mrs. A. P. Hdj. WENERAL REMARKS " Whatever is worth doing at all is worth doing well.* Tlat the duties of the cnok may he properly performed, then kvwst bo suitable apparatus to work with. All other trades re- quire nice tools suited to the bupiness to be done, and why should not the claims of this important functionary be admitted % It n.any kitchens — perhaps the majority — an insufficient numbei of utensils is furnished, and those without any regard to adapta tion, with the unreasonable expectation that, whatever the variety to be served up, all shall be performed in a skillful manner. A liberal supply of cooking utensils is good economy ; it saves both time and labor. It is wise management to curtail expenses in fit ting up the parlor, in order to spend in fitting up the kitchen An old English writer upon the subject has humanely observed . 11 There is real enjoyment in a well-cooked meal; and as thr practice of cooking is attended with so many discouraging uiffi culties, so many dugudting and disagreeable circumstances, w ought to have some regard for those who encounter them to pro cure us pleasure, aud 10 regard their sen ices by rendering their situation in every way as comfortable and agreeable as possible.* GENERAL CONTENT* 1-ftoups Pfeff* It l-Fish 31 S- Meats . . Tit 4 — Sauces, Gravies, &o .... 165 6— Vegetables i78 6— Store Sauces 202 7— Yeast and Bread 212 8— Pastry 247 9— Pies, &c 251 10— Puddings, &c 257 12— Dumplings, &c 200 13— Custards. 273 14— Sauces 279 15— Cakes, &c 285 16— Icings 290 17— Fancy Desserts 301 18-Fruits, &c 311 19-Preserves 319 20 —Marmalades, Jams, &c 825 21— Candies 330 22— Canning Fruits and Vegetables 333 23— Wines, Cordials, &c. 335 24— Pickles 344 25— Coffee, Tea, &o 350 20-TheDairy 353 2? -Cooking for Invalids 300 28 - Medical Receipts ,. 368 19 -Miscellaneous Receipts »•••••• Mft MRS. HILL'S \ •. NEW COOK BOOK. sours. • 7%* Cardinal Virtues of Cookery — Cleanliness — Frugality— Nourishment and Palatableness." To make the best soups, use lean, juicy, fresh-killed meat ; beef, veal, mutton, kid, lamb, or venison. Proportion the water to the meat in preparing the broth. To one pound of meat, add three pints of water, and reduce it by boiling to one quart. Place the soup-pot over a slow lire, which will make the watej hot without causing it to boil, for at least naif an hour. Gen tie stewing is best. If the meat used is a leg or shin of beef, crack the bone in several places. To this, any trimmings ot poultry may be added ; a few slices of lean ham, if a large quantity of soup is to be made. The vessel in which soup is made, should have a close, well-fitting cover, which should be carefully kept in its place during the whole process. Tikis will not only preserve much of the nutritive part of th« tuices of the meat, by preventing evaporation, but prevent smoke getting in, which would spoil the flavor of the broth. As the water begins to boil, a quantity of scum will rise to the top which must be frequently and carefully removed. When th water looks clear, the vegetables and sal* may be put in. Thia will cause more scum to rise, which must also be removed. After this is done, place the pot, carefully covered, where it will boil gentiy . It will require from three to four hours to prepare soup properly, unless' the broth has been made the previous day. When convenient, it is a good plan to boil the broth the day MRS. HILL V S NEW COOK BOOR. it is to be used ; when it cools, the fat can be more easily moved, and if a variety of dishes is to be prepared, this ar- rangement will lessen the labor of the cook. The broth w Jl keep {•erfectly well, but must not stand in a metallic vessel. Keep tome spare broth in case your soup boils too thick. If this ii fcot done, and more fluid is required, use boiling water. Cold water will injure the quality of the soup. When wii d is used, it should never be put in more than ten or fifteen minutes beft re sending to the table. Spices and pepper should be tied in a thiu muslin cloth, so as to be easily taken out. All bones, gristle, and pieces of fat should be carefully removed before serving. As much of the meat as is needed, should be cut in small pieces and put in the tureen before the soup is taken up. The broth being well prepared, the difference in soups depends mainly upon the seasoning. Says this old English writer, from whom I have al- ready quoted: "The art of composing a rich soup is, so to pro- portion the several ingredients one to another, that no particu- lar taste be stronger than the rest ; but to produce such a fine, harmonious relish, that the whole is delightful." The vegetables mostly used in soups are tomatoes, turnips, onions, carrots, celery, asparagus, peas, ochra, corn, butter-beans, cabbage and Irish potatoes. The two latter should always be parboiled before adding to the soup. The flavor of the former is too strong when put in raw, and the water in which the latter is boiled is thought injurious. The herbs used in soups for flavor ing, are principally thyme, parsley, summer and winter savory, sage and sweet basil. The spices are cloves, mace and allspice , black and cayenne pepper are also used. The articles used foi thickening are, flour, rice, arrow-root, bread crumbs, maccaroni, vermicelli and pearl barley. The water in which any kind of fresh meat or poultry is boiled, may be converted into soma kind of soup. The predominant meat or vegetable gives name to the soup and any attentive housekeeper can soon learn to make a j udicioui oombiuation of materials. SOUPS. 19 Men's for soup should always be put in cold water U boil. "To understand the economy of household affairs is not only essential to a woman's proper and pleasant performance of the duties of a wife and mother, but is indispensable to the comfort, res portability, and general welfare of all families, whatever b« heir circumstance**." 1 Brown Soup. — A leg or shank >f beef is best for this ; othe.. meats may be used, however, if more convenient. Break the bone in several places; wash it carefully, put it in the soup- pot, and cover well with cold water. Set the vessel where ths water will heat, but not boil, for half an hour. As the scum rises to the top, it should be skimmed off carefully, until all of it is removed. Add to a gallon of broth, half a pint of turnips, peeled and sliced; the same of carrots and tomatoes. Before put- ting in the tomatoes, skin and cut them in slices, and stir to them an even teaspoonful of brown sugar; add a teacup of onions, the same of cabbage, shred fine and parboiled • Jso of Irish potatoes. Brown three tablespoonfuls of flour in a skillet, taking care to stir it well that it may not burn, as the least particle of scorched flour will injure the taste of the soup ; make a thin paste of this with water ; stir this paste into the soup half an hour before ^ending it to the table. This thickening should be thoroughly in corporated with the soup ; salt and pepper to taste ; cut a portioi wf the meat from the bone in very small pieces, and add to the soup. Put the carrots to boil first, as they require longer time to 30 jk than the ether vegetables, or else grate them. The latter is the best w r ay of using them. 2. Mock Turtle Soup. — Take the head of a calf or kid, and Vwo feet of the calf that have been carefully cleaned. It is best to boil these the day before they are to be used. If this has not bfeu done, very early in the morning put them in the soup-po ind cover with cold water. (Before this is done, however, ths upper and lower jaws should be separated, and the brains re. 20 MRS. hill's new cook book. moved.) Let the water heat slowly, and skim carefully at directed ab«r\e. Should the water become too much reduced, add boiling water as may be needed. When the meat is done and no more, take it up, pick it from the bones, and chop iiiif Strain the liquet through a nne colander ; return the liquor ant i*itt of the meat to the pot. Tie in a thin muslin cloth a ft* grams of allspice, bruised slightly, and a dozen cloves ; drop this i; the soup-kettle, and add one nutmeg grated ; this is spice enougl foi half a gallon of soup ; then salt and pepper to taste. Stij frequently, to prevent the meat at the bottom of the pot froir burning. Fifteen minutes before sending it to the table, add a large wine-glass of Madeira wine to each quart of soup, and half ; gill of good catsup. To each gallon add two tablespoon mis of lemon juice, the peel of one pared thin and cut in small pif*»3s After simmering ten minutes in the soup, remove the lemon pt el This soup should be thickened with flour ; one tablespoon! ul of batter, made with water and browned flour, to each gallon of soup, added half an hour before the soup is done. A few sp iga of sweet basil is an improvement. The yolks of eight hard-bo* led eggs, sliced, should be put into the soup after it is poured into the tureen. Forced-meat balls may also be added. This soup is equally good, and with less trouble, made of a shank of vea 1 or oeef. Pig's head may also be used. A little butter, and cooked Irish potatoes added to the remaining meat, laid in good puv crust, makes good mock-turtle pie. 3. Oyster Soup. — One quart of sweet milk; one quart ol oysters. Boil the juice of the oysters and the milk together This must only boil up twice ; very little cooking is necessary To this quantity add a tablespoonful of butter, or less, if pre "erred, salt and pepper to taste. About ten minutes before taking the soup up, stir ii. a half pint of crackers, or light bread, rolled fine ; then add the oysters. Much boiling hardens the oyeteis. Nothing improves the soup so much as celery a few heads cut up and boiled with the milk; or flavor with a few BOUP8. , 21 bruised seed tied up in a muslin cloth, and beih i until the Ravoi is imparted, and then removed. When it is not convenient to use crackers or bread crumbs, stir two teaspoonfils of flour into the 1 utter before adding it; or use arrow-root instead of wheal lour. Add yolks of egg to oyster soup, four to a can of oyster^ t Mien i, pour on them one pint of milk. 4. Gumbo. — Fry a young chicken ; after it gets old, take out the bones. In another vessel fry one pint of young, tender, < u up ochra and two onions. Pu f all in a well-cleaned soup-kettle ; an iron stew-pan lined with tin or porcelain is best. Add on© quart c c water; stew gently until done; and season with pepper and salt-. Another way of preparing Gumbo, is : Cut up a fowl as if to fry ; break the bones ; lay it in a pot with a little lard or fresh butter. Brown it a little. When browned, pour a gallon of water on it; add a slice of lean bacon, one onion cut in slices a pint of tomatoes skinned, two pints of young pods of ochra cut ti]), and a few sprigs of parsley. Cover closely, removing the cover to pkim off all impurities that may rise to the top. Set the sou i-kettle where the water will simmer gently at least four hours. Half an hour before the soup is put in the tureen, add a thickening, by mixing a heaping tablespo.mful of sassafras leaves, dried and pounded fine, with a little soup. Stir this well into the soup. Serve with a separate dish of rice. Gather the leaf-buds of the sassafras early in the spring; dry, pound, sift, and bottle them. Miss Leslie recommends stirring with a sassafras stick, when the powdered leaves "feela" cannot b-j pjocurcd. The sassafras taste is very disagreeable to some persons, therefore should be omitted when this is the case. 5. Vegetable Soup — Maigre. — To a quarter of a pound of fresa butter, boiling hot, add two onions chopped fine; let them •tew. When they are soft, add two heads of celery, teacup each of corn, butter, beans, cabbage, tomatoes, and peas. Stii them well with the butter and onions. Have ready a kettle o^ boiling water; pour over the vegetables a pint at a time tu.ti 2? mus. hill's new cook book. as mtiu as is needed is added. 15<>il until the vegetables art done. Salt and pepper to taste. Lay sliees of toast at the bottom of the. tureen, and pour on the soup. C. Asparagus Soup. — Boil the asparagus with any kind of htsh meat or fowl, or the broth in which they have been boik«4 To a quart of this liquor add a heaping teaspoonful of flu* •tirred into a teacup of cream, added just before sei ving. A hundred points of asparagus will answer for three pints of brot h j cut them into pieces two inches long ; boil half an hour ; salt and pepper to taste. 7. CV» Soup. — To a small hock bone of ham, or slice of good bam, add <^ne quart of water. As soon as it boils, skim it weH until the liquor is clear; add one large teacup and a half of grated corn, one quart of sweet milk, and a tablespoonful oi butter, into which has been rubbed a heaping teaspoonful of flour ; salt and pepper to taste. 8. Green Pea Soup. — The pods of peas make an excellent soup after the peas are shelled out. Boil the hulls and peas in separate vessels. Strain the water in which the hulls were boiled through a colander. Return the liquor to the pot and make the soup by any of the foregoing receipts, and add the pe«s a quarter of an hour before serving ; add crackers in the bottom of the tureen. Instead of boiling the pea-hulls in water alone, add a little fresh meat or a slice of ham ; butter may be added with a small quantity of flour rubbed into it if liked. 9. Potato Soup. — Take eight large, or a dozen small, mealr rish potatoes ; peel and cut them in slices, and boil in three pints of water until they can be mashed. Take them up; rub through a colander. Into a large tablespoonful of butter riT one tablespoonful of flour, and add to the soup; let this boil half an hour. More water may be added, if necessary. Just before SOUPS. 29 #erv4n£, add a tumbler of hot rich cream. The soup must no! boil after the cream is added. This may be made richer by adding any kind of fresn meat to the water; then, after boilmg itrain the broth from the meat. 10. Ochra Soup. — Make a broth of fowls or fresh meat; Yea I best. To a gallon of this add three dozen young, tender pod* of ochra ; cut up thin ; boil gently and slowly three hours, stirring occasionally. Remove the meat, and season with salt and pepper. Rice and tomatoes may, if liked, be added in small quantities. This should make three quarts of soup. 11. Tomato Soup. — To a gallon of broth made of any kind of fresh meat liked (veal is best) or poultry, add six dozen medium sized tomatoes, which have been cut up, but not skinned ; stir to he tomatoes a tablespoonful of good brown sugar, to soften their extreme acid taste. Put them to stew gently and steadily in a well-covered soup-kettle. Salt to taste. Boil two hours; ther> strain the soup through a colander; return it to the kettle. T« a large tablespoonful of nice, sweet butter, rub in a tablespoonfu of flour. Put this to the soup ; let it simmer ten or fifteen minutes When the flavor of onions is not disliked, one or two may b- used, shred fine, or a few heads of eschalots, and put to boil a the same time the tomatoes are. The flavor of the onions must be so delicate as to be scarcely recognized. Persons differ a> regards thickening. The cook must ascertain the taste of those to be served, and add or diminish as may be proper. 12. Soup a la Julienne. — Cut up three carrots, two turnips, a ^nartei of a head of cabbage or lettuce, one white onion, two Irish potatoes, six heads of celery ; boil a good shank bone of beef or veal ; to a half-gallon of this broth add the vegetal lea, and boil until they are done. Skim the soup well ; add salt. \\x\ not pepper ; this can be added extcnipore, and as suits indi viJual taste. *U MBS. HILL'S NEW COOK. IJOO*. 12|. Soup a la Jfisque. — One-fourth of a pound of rice, and twelve crabs (soft shell) ; boil in good broth, and when dont pound and rub through a sieve. Fill the heads of the crabs with fifth stuffing, and add a little butter. 13. Curry Soup. — Cover four pounds of beef, veal, or mutton, frith one gallon of water. Boil gently until reduced to thre« tjuarts; skim carefully; add twelve corns of black pepper, one nutmeg, and half a teaspoonful of cinnamon. After boil- ing one hour and a half, strain it. While it is boiling, fry of a nice brown, in butter and lard mixed, or in good sweet lard alone, four thin slices of beef, veal, or mutton, and four onions. When they are done, pour the broth on them ; put it on the fire ; remove any scum that rises, and let it simmer half an hour. Mix two teaspoonfuls of curry powder, the same of flour, with a little cold water, and a teaspoonful of salt; add this to the soup, and let it simmer gently. Add boiling water if there is less than three quarts of soup when done. Serve the meat in a separate dish, with a rich tomato sauce. This soup may be made without the curry powder, seasoning high with pepper. 14. Pigeon Soup. — Take six pigeons, partridges, or other birds ; clean nicely and cut up. Put the gizzards, necks, and livers, with the other parts of the birds, into half a gallon of cold water. Boil until done. Take up the pigeons ; pick all the meat from the bones ; strain the broth through a sieve ; return it to the pot, and thicken with half a pint of bread crumbs. Season with mace, allspice, and cloves ; put the last in whole ; salt and p< I per. Add the meat, which must be picked up very Ana Ailer the soup is in the tureen, add four hard-boiled eggs grated. A dozen berries of allspice, eight of cloves, is sufficient 15. Rabbit Soup. — Cut up two rabbits as for frying ; put thii With a £uuckle of veal or beef, or a slice or two of bjveon soups. 2C ifito the soup-kettle; cover with four quarts of water; boil fently until halt' reduced, and skim carefully until the broth is elcar. Fry two sliced onions a light brown color ; stir into the onion a tablespoon ful of flour until it browns, and add (stirring «n»il A r ell incoi r orated) to the soup ; season with a bunch, each, of paisley, thyme, and sweet basil, six cloves, one dozen grains of whole allspice a few blades of mace, pepper and salt ; toast thin ilwvs of light bread and lay in the bottom of the tureen ; pour <>n the soup and serve hot, after first removing the meat from tho •oup. Squirrels are good used in the same way ; for the same quantity of water four squirrels will be necessary if they are young. 1<>. — Chicken and Oyster Soup. — (A superior receipt.) Cut up a full-grown fowl as for frying. Clean the giblets nicely, and put all in the soup- kettle with just enough water to cover them ; Ect it simmer gently; remove all tne scum. When the chicken is tender, take it up, strain the liquor and return it to the kettle. Add a quart of sweet milk to a quart of broth ; if there should not be as much broth as is needed, pour in sufficient boiling water ; Add a quart of oysters with their juice, and two or three blades of mace. A tablespoonful of butter, one of arrow-root, wheat flour rubbed into the butter, and one gill of hot cream ; stew gent- fcy five minutes. Cream must always be boiled before being put into soup or gravy. Use the chicken for salad. 17. Rick Chicken Soup. — Take four quarts of water, fo'ir J/Minds of veal or beef; stew gently, skim and strain the broth ; •iler it has boiled two hours, cut up a full-grown young fowl ; put iito the broth aitei returning it to the soup-kettle; season %ih salt and parsley. Let it simmer one hour; take out the chicken ; beat the whites and yolks of four eggs and mix thorough!) with the soup just before serving. Be careful to stir one u ay ; serve the meat separately as a stew or hash, using rich gravy made of plait of the skimmings of the soup kettle, seasoned 2 $6 MRS. HILLS KRW COOK BOOK. to t&3te ; pick the ch.ckcn from the bones, return it to the soup until hot, pour into the tureen and serve. 18. Mr*. H. *s Receipt for making Turtle Soup. — Cut off tto & ad ; hang up the turtle; let it bleed freely ; cat off the fina, in id separate the upper and lower shells carefully ; keep th« knife close to the upper shell to avoid breaking the gall bladder. Cut up the turtle ; put shells and all into the stew-pan after the shells have been carefully cleaned. Let them boil five minutes, plunge the turtle in cold water and scald again five minutes ; again plunge it in cold water ; save all the green fat from the in testines and other parts ; cut as much off the turtle as is needed for soup, using the fins, entrails, heart, and liver ; put them to boil in a gallon of water, in a closely-covered soup-kettle ; when done, take off the meat and return the bones to the kettle ; simmer gently ; they will add something to the strength of the stock. In a quarter of an hour strain this broth from the bones, cut up the meat fine, put all in the kettle, seasoning with four tablepoonfula of green eschalot, two tablespoonfuls each of parsley, thyme, mar- joram and sweet basil, two lemons cut up, with the seeds removed, one dozen allspice, one dozen cloves, one nutmeg beaten fine, half a teaspoonful of curry powder; pepper and salt to taste; let this simmer gently one hour. Make a rich brown broth in another ves- sel, by boiling together two pounds of beef and one pound of ham in two quarts of water ; fry, until a light brown, four large onions cut up in three-quarters of a pound of butter ; add this (stirring in lowly) to the brown broth ; add the same quantity of spice used with the turtle. Make a paste of one large tablespoonful of ftoui and water sufficient to form the paste; add this quantity as thick- ening for each gallon of soup; ooil this one hour; strain this broth on to the turtle; stir all well and boil half an hour, stirring frequently, to prevent the meat from sticking to the bottom of the soup-kettle; shculd more seasoning be required, add it be lore boiling the list half hour. A quarter of an huur before th« 80UP8. 2ft •3up is done, add the green fat, and a half pint of Madeira wint^ jo three quarts of soup, added hot. Prepare the stock for this soup the day before it is wanted. 19. Another Turtle Soup, less complicated. — Boil the turtle ei y tender, remove all bones, cut the meat into small pieces j eason with a tablespoonful each of marjoram, sweet basil, thyme and parsley ; pepper and salt to taste ; one nutmeg beaten fine ; a dozen cloves; the same of allspice. Tie these in thin muslin, and remove it before sending the soup to the table ; stir a large tablespoonful of browned flour into a quarter of a pound of fresh butter ; add this to the soup ; pour over five quarts of boiling water ; reduce by boiling to three quarts ; boil gently. A quarter of an hour before it is done, add the green fat; and to three quarts o soup, half a pint of wine, a lemon sliced thin, the seeds removed add force-meat balls ; after simmering five minutes, take out the lemon peel. This is for a small turtle ; if not fat, a slice of good ham may be added, and removed before serving. 20. Beef Soup. — Cover the bottom of the soup-kettle with a pound of lean ham ; three pounds of lean juicy beef sliced and laid over the ham; strew over this, half a pint of onions chopped fine ; cover with just water enough to extract the juices without burning. This should stew very gently for half an hour ; add three quarts of boiling water ; boil slowly ; remove the grease and scum ; when the broth looks clear, add any vegetables that may be liked. To each quart, add a tablespoonful of bread crumbs. When the vegetables are done, strain thern from the ■oup ; return soup to the kettle, and add maccaroni ur vermi celli, two ounces to each quart ; break in small pieces and scald In hot water before putting it to the soup ; boil ten minutes ; use catsup and avoid over-seasoning. In making brown soups, always itew the meat in very little water, until of a brown coloi. -A lamb, kid, or pigs-head makes the soup well. 28 MRS. U1LLS NfiW COOK BOOK. 21. Dried Pea Soup. — Remove carefully all unsound peas wash and soak them an hour or two, as may be convenient. Tc one quart of dried peas put four quarts of water ; a small piec€ of lean ham ; cut up one large turnip, and one head of celery ; add to the peas; boil until the broth is reduced one half; mash all through a colander; return the soup to the kettle; add anothei bead of celery and an onion chopped fine ; season with cayenne pepper and salt t) taste; boil half an hour; toast slices of light bread, and lay in the botto n of the tureen ; pour the soup over it ; celery, vinegar, or the extract may be used if there is no fresh celery to be had. Brown peas are used foi giving a richer color* 22. Ox Tail Soup. — This part of the beef is generally little esteemed, but few things make better soup, on account of the gelatinous matter contained in it. Break the bone in several places ; put it to boil, with one or two of the feet, well cleaned, or half of the cheek ; finish by the "beef soup" receipt, or any of the foregoing liked. 23. Oyster Gumbo. — P« T <*ne large table-spoonful of lard in your soup-pot ; stir in it ow o large spoonfuls of flour ; stir until \his browns ; add to this a good slice of ham and one of lean oeef ; cover with cold water and stew ; skim off all dross care- fully ; add an onion cut up in small pieces ; season with salt and pepper. When the meats are of a rich brown ct^or, not dark, add thre* quarts of boiling water ; let this boil rapidly an hour ; ten minutes before seizing, add the oysters ; remove the vessel from the fire, and stir in a teaspoonful of powdered sassafras leaves, and buds called " feela." A dish of rice should accom- pany the gumbo ; put a spoonful into the soup-plate; then pout over the soup or gumbo. (J rated carrots will give a fine yellcw color; bruised spinach will make it green. This is sometimes used to deepen the color of pea soup. Tomatoes, burnt sugar, onions browned by fry vug, BOUPfc 4fW a slice or two of loaf broad, toasted very ^rown ; eithei of these will arswer to give a brown color, stewed with the soup. White stock is made by the same rule, only the meat must not be browned. Vegetables should not be used which will affect the tolar of the stock. Veal and poultry are the best meats fcr Uiu Celery, turnips, corn, and white onions are the most suitablt vegetables, and mace the only spice ; black pepper should nol be used, the white or Jamaica is best; and the thickening for the soup should be wet up with milk. 24. Fish Soup. — This soup can be made out of any kind of fresh tisli. Put the fish on to stew, and cover it with water ; a small piece of lean bacon may be added ; add an onion, celery, parsley, pepper and salt. When this is stewed until the meat will drop from the bones, strain the fish from the soup, and re- turn the soup to the kettle. Beat up the yolks of three or four eggs (depending upon the quantity of soup), stir to the soup ; add any kind of spices liked, and butter to make it rich enough. Just before serving add wine or catsup to taste. I prefer catsup. Clams can be made in the same way ; very good. This soup niaj be made of the heads of fish only. 25. Calf's Head Soup. — Cover the head, after it is well cleaned and cut up, with a gallon and a half of water. Let it boil until the meat drops off ; chop this fine ; cut up and put in the soup-pot the brains ; an onion, parsley ; clove and Ulspice to taste, salt, pepper, sage, and thyme ; work in a piece of butter th 3 size of an egg an even table-spoonful of flour. Drop thif In the roup J ist before serving season with wine, if liked. 26. To Clarify Soup.— Add to the broth, while cold, the whites of two eggs (for half a gallon) whipped to a froth. Stir h into the broth well; simmer gently, without stirring, until the 30 lias, full's new cook book. liquid looks clear; then begin to skim until the impurities art removed. Soups are seldom clarified, except foi white soups. (Arrow-root is a nice, crticle for thickening white soups.) Alwayi wet the cloth through which the soup is to be straine-*" in cold water; this hardens the fat, and more entirely separates it from the liquor when it is desirable to remove the fat. In making brown soups, broil or fry the meat first in the bol torn of the soup-kettle ; then pour over it cold water. Made in this vay, the soup is richer and of a better color ; or stew it in very little water until brown ; then pour over it the water neces- sary to make the soup. A good proportion of wine is a tumblerful (or half a pint) to three quarts of soup ; use pood Madeira. Wine and catsup should no-i be added until a few minutes befora serving the soup. FISH 15. To fry Fi»\. — Use for this purpose a frying-pan, spidei or iron ove: If the frying-pan is preferred, half fill tbi ressel with lard ; but if a larger and deeper vessel is used, have iard enough to cover the fish. The lard should be sweet ■nd clean, and free from salt, as rancid lard imparts a disagree- able taste, and salt will prevent the article from browning. It is important to know when the lard is hot enough. If not hot enough, the fish will be pale and sodden. A good and easy way to ascertain this is to throw a small piece of bread into the vessel. If it fries crisp, the lard is ready ; if the bread burns, it is too hot. As soon as the fish is done, remove it to a soft cloth before the fire; turn once. This will absorb the grease; the grease otherwise would settle upon the lower pieces. Fish, to be in perfection, must be fresh. To ascertain this, examine the gills and eyes ; the former should be of a bright red, the latter bright and lively, and the flesh firm. The least taint about fish renders them worthless. Pond fish have an earthy, muddy taste. To extract this, soak them in salt and water. "Any person who has seen the process of evaporation going o* at the Salt Works, knows that the salt falls to the bottom. Just so it is in the pan where your mackerel lies soaking ; and as it lies with the skin side down, the salt will fall to the skin, au>> there remain ; when, if the flesh side were down, the salt falls tf the bottom of the pan, and the fish comes out fresh." — Southtrt Cultivator. 26. To fry Shad. — Clean them thoroughly ; cut in slices of proper size to help at the table. Wipe each piece dry. Best oue or two eggs well t^igethjr, and with an egg-brush put the egg 32 MRS. HILL P MEW COOK BOOK. evenly over the fish ; or the pieces may be dipped in the ejrg R« bui e that every part is covered by the beater egg. Roll thtin in bread crumbs. Shake off the loose crumbs, and fry in hot lard. Fry the thick parts a few minutes before putting ? .n the thin. Nave plenty of lard to cover the fish. Do rot out it ii mill the lard boils, or it will not be firm and crisp. II ihere an eggs or roe, fry them. Shad and other fish may be rolled ir corn meal, sifted fine, or in flour, before being fried. Either uaj is good. This receipt will answer for frying any kind of fish Very small fresh water fish may be cooked whole, and simply rolled in Indian meal, or fried plain. Trout black-fish, mullet, whiting, perch, sturgeon, and drum are all excellent cooked by either of the above receipts. Larg* fish should be cut into steaks or fillets. 27. To fry Fillets of Fish. — Cut them in slices half an inch thick ; fry them plain, or in thin batter, or roll in Indian meal. Whole fish may be fried or boiled in plenty of boiling lard; when done, skin them, and serve immediately in a hot dish ; use piqu- ant sauce. 28. To broil Fish. — If salt, take it from the brine ; wash it in two waters ; lay it in plenty of water (the inside down) to covet it well, to which add half a teacup of vinegar. If the fish is hard and dry, instead of the vinegar add a tablespoonful of soda ; change the water, if very salt. When sufficiently fresh to cook, remove it from the water. Wipe all fish, whether salt or fresh, rery dry before broiling. Have the gridiron prepared, by rubbing the bars bright; grease them with suet or lard, without the least smoke or blaze about it. When the gridiron is hot, place (he fish, skin side down, upon it, and turn it once. The dish 'o which the fish is to be served should be hot, and the moment tt is done send, without delay, to the table. A cold fish, served upon a cold dish, upon a cold day, is an unattractive dish, whrit with the proper attention a*id suitable accompaniments, it night FISH. 39 br made the reverse. Drawn butter, with lemon juice, or any of the flavored vinogjrs preferred, should constitute the sauce. Caviare, Worcester sauce, any of the catsups liked, should be at A Fieh Knife and Fork. hand, for the benefit of those who prefer extempore seasoning (A that kind to the drawn butter. 21). To Broil Salt Mackerel. — When it has soaked sufficiently, remove it from the water; always taste one of the tins to ascer- tain it fresh enough. Hang it to drain a short time; wipe the inside dry ; rub between the burs of the gridiron with beef suet, or a little nice lard. Be (wreful not to use much grease, or il will drip upon the coals and give a disagreeable taste to the fish Let the gridiron be hot, but not enough so to scorch. Lay the fish open, skin side down ; turn it once. When done, place ovei it a hot dish ; invert the gridiron; pour a small wineglass of boiling water over the fish. Let this remain fwe minutes; po\ii otT the water; butter it well; garnish with hard-boiled eggs, sliced, or use egg sauce, or season extempore with caviare, lem on juice, or any of the flavored vinegars preferred. Broil other salt fish in the same way. 30. To Broil Fresh Fish. — Clean them well ; if large, cut a It ng slit down the back bone on the inside, so that the fish vfill lie open without being split in two; dry it with a cloth; ?piin kle some salt over the fish, and let it lie until there is just t>im$ to cook it; for, to be eaten in perfection, it should go from the gridiron to the mouth. Have a clear brisk fire, without the least smoke. The gridiron being prepared as for the mack* rel, place the skin side 4ovrr ; uhen brown, turn it carefully, sj Sw 34 MRS. Hill. S NEW COOK BOOK. kling a little flour on the inside, to prevent its sticking. "Whei done, place a hot dish over the fish, and invert the gridiron ; pour •vvei melted butter; garnish with parsley and lemon; scraped Horseradish is a good accompaniment. This receipt will an iwer for broiling any fresh fish. An excellent way for cooking fres'" fish, is b) semi-broiling. Place three or four muflin rings or a small trivet, in the bottom of a stove baking-pan ; pour iL a wineglass of water; butter the fish well; season with pepper aud salt ; place the pan in the oven of the stove ; baste the fish frequently, and turn once. The fish should be split open as in former receipts. If the fish is large, ci.t it in pieces; roll in meal or flour, and lay the slices in the pan with a little water; turn frequently, and baste often. The rings or skewers will not be needed when the fish is sliced. 31. Another method of Broiling fresh Fish. — Take a fresh fish ; cut out the entrails, and without removing the scales, wash it clean ; dry it with a cloth ; put inside a seasoning of butter, pepper, and salt; wrap it in a wet sheet of foolscap paper, o T several if necessary ; cover it up in hot ashes. When the fish i done — strip the skin off and it is ready for the table. Sent, drawn butter to the table in a boat, to which add caviare, or any Rind of catsup preferred, or serve with lemon juice stirred into drawn butter. The dish upon which the fish is placed should be hot. Says Izak Walton: "Lyirg in water long, and washing the Mood out of the fish after the intestines are removed, abate* .nuch of their sweetness." 92. Mrs. Hale's Receipt for Broiling Shad. — Empty and *ask the fish with care. Do not open it more than necessary to do Ihis ; fill it with f,rce-ment and its own roe. Oysters are good whor in season ; sew it up ; fasten with fine skewers securely ; wrap it in thickly buttered paper ; broil gently over solid coal* for one hour without the lua>*t smoke. FISH. 35 33. Izalc Walton 1 s Receipt for Broiling Fresh Fun. — " \N hei you have scaled him, and cut off his tail and iins, and washed him very clean, then chine, or slit him thro' the middle as a salt fish is usually cut ; then give him three or four scotches acrosi the back with your knife ; broil him — no smoke must rise from the coals, all the time he is broiling; baste him with good sweet butter, and a little salt in the butter; add a little thyme 01 parsley to the butter. Remember to wash the fish's throat clean ; do not wash him after he is opened. It is said that though some fish be light and easy of digestion, they are of all the ani- mal tribes, the most disposed to putrefaction. Acid sauces and piokles, by resisting putrefaction, are a proper addition to fish." 34. To broil Smoked Fish — Wash it well in cold water ; wipe it dry ; broil on a hot gridiron, turning two or three times, when thoroughly hot', pour on it melted butter; pepper well ; garnish with parsley and lemon. A good breakfast dish. It is a good plan to let fresh fish lie several hours in the seasoning, before broiling ; each slice, if the fish is large, may be seasoned with butter, pepper salt, a little minced onion, or eschalot; wrap in buttered paper separately and broil ; turn out of the paper and serve with sauce. 35. To Boil Fish. — Scale and clean the fish; cut open no more than is necessary to clean the inside well. Remove care full y all the black blood that attaches to the back bone ; lay the fish, if fresh, in salt and water twenty minutes, before cooking. This is a better plan than to add salt to the water in the kettle. A •mall piece of saltpetre (one-fourth of an ource to a gallon of **««r) put into the fish-kettle will make the fish firmer; use irater enough to cover the fish and no more ; cover with a close. nlting lia; simmer slowly ; skim as long as there is any diosi on the top. This is important, if you wish the fish to look white. To ascertain when the fish is done, try if the thickest part can be separated from the bone; in doing this be careful to disturb (he fwh as liUlftas possible. When done, remove from iho wtttei 86 MR8. IHLLS NEW COOK BOOK. in. mediately; every moment it remains will injure its condition. Should the fish be done before wanted, wrap around it a napkin wrung out in hot water. Suspend the strainer (if a fish-kettle ii used) over boiling water, placed across the kettle; the watet Tiust not touch it. Just before serving, immerse it for a moment r the boiling water over which it was suspended. When a fish kettle is not used, a piece of flat perforated tin, having a smal handle at each end, will answer in place of the strainer. Th€ fish should be boiled in a vessel just large enough to hold it with- out cramping, with a close, well-fitting cover. Serve with melted butter ; this is always made thicker than for meats, as it is dilut- ed with catsups or lemon juice. Whole fish are put to boil in warm water; fillets in hot water 3$. A Greek cook says, " He cooked a pan fish so exquisitely that it turned him an admiring, grateful look from the frying- pan." This is the way he did it. The fish, after being nicely cleaned was rolled in bread-crumbs pounded fine (I prefer corn- meal.) Plenty of lard to cover the fish was brought to boiling- point. The fish was then plunged in, and turned frequently and carefully, watched tenderly, until a light brown color ; removed with a perforated flat clipper, and served upon a hot dish, with a napkin folded neatly in the bottom. 37. A piece of boiled Salmon — It is usual to cut a slice each < i (at and lean and serve to each person. The abdomen is the fat FISH 31 test and must be cut from d to c; the upper side, cr back, out from a to b. 38. To Stew Fish. — Into one quart of hot water or broth out up a large onion, half a teaspoonful of black pepper beaten fin*. Boil these together until the onion is done. Lay the fish, proper ly cleaned and dusted with flour, in the fish-kettle or vessel in which it is to be cooked. Strain this broth to it ; season with salt ; simmer gently ; skim off any impurities that may rise. When the fish is done (one of moderate size will require twenty ninutes) pour off the gravy into a stew-pan ; rub into a table- spoonful of butter a dessert spoonful of flour ; add this to the gravy. Let this stew gently, stirring frequently, only five min. utes , take the fish up, place it in a hot dish and strain the gravy over it. Wine or catsup may be added to the gravy if liked. 39, To Stew Catfish, Eels, Perch, etc. — After cleaning well, place the fish in the kettle ; strew over two large onions, cut up fine ; pepper and salt to taste ; cover with warm water ; set the kettle where it will simmer gently. Cut up very fine, four or five large sprigs of parsley ; add this to the fish. Pour into the stew- pan one pint of sweet cream or rich sweet milk ; add to this a teacup of butter into which has been rubbed a tablespoonful of flour ; place it on the fire for five minutes, shaking the pan fre quently. Take up the fish and pour the gravy over it. 40. Mrs. R?s Receipt for Stewing Fish. — Scale and clean the Gsh well ; wipe dry and dredge with flour. Fry them in lard util half done and of a light brown color. Put them in a stew- par ; cover with boiling water. To half a pint of water add half * pint of wine or catsup ; a tablespoonful of lemon pickle cut up fine, cayenne pepper to taste; a large onion cut up, half a dozen cloves, a stick ol horseradish. Cover the pan close; simmer gen. tly until the fish is done. To ascertain this, draw a fin and taste it. T*ke the fish up in a hot dish ; thicken the gravy witfc 38 MRS. hill's new cook bcok. flour rubbed into butter. Stew this a little and strain over th« fish ; send part of the gravy to the table in a tureen ; garniah with pickled mushrooms or scraped horseradish. 11. Ti Bake Fish. — Clean nicely; keep on the head and fiiia; rj-jr inkle ligktly with salt; stuff with a rich force-meat and sew the tides together; wind tape around to prevent the parts from tear irg. Place on the bottom of the oven in which the fish is to );* baked, two or four skewers, crossed ; muffin-rings will answer, or a trivet. This will slightly elevate the fish and prevent its stick- ing or burning. Place the fish upon the skewers; pour into the oven a teacup of water. Bake in a moderate oven ; baste fre- quently, with lard at first, and then with its own drippings. Do not attempt to turn the fish ; an hour will bake a large fish if the fire is well managed ; bake slowly ; thicken the gravy with a lit- tle flour; if not rich enough, add butter and season with wine, caviare or any of the catsups or made sauces. A gill of wine will season a pint of gravy ; spices may be used if liked ; pep per and salt to taste. If the stove is used for baking, place the fish in a deep pan or brown stone dish ; first cover it all over with the yolk of an egg ; roll in fine bread crumbs, and put over this small pieces of butter ; pour into the stove-pan a little water, the quantity must depend upon the size of \he fish; bake slowly mid baste frequently ; caviare should be put upon the table to eat with the fish. A good stuffing for baked fish is, sliced light bread covered thick with butter, into which has been stirred well, pepper, one or two teaspoonfuls of French mustard ; saturate the bread with Sheny wine, trim otf the hard crust; cut the bread in proper slices for Is vini? inside of the fish. Omit the wine if not liked, and sub^iU tntc tomato or mushroom catsup. 42. To Cook Salt Cod. — Soak the piece intended for ise \n plenty of tepid water, adding to each gallon of water a teacup of vinegar. If the fish Is very hard and dry, use a tables poonfu I of Baleratus or carbonate of soda to a gallon of water. Taste i u» ftsfi. 8* uf the flakes to ascertain when it is sufficiently fresh. Too n.uch making will render the fish insipid. To cook it, set it where it will heat gradually and simmer very gently. Boiling will mak* the fish hard and tough. Pick it, when done, in Hakes; lenove the skin, and poui over a rich egg and butter sauce. 43. Codfish and Potatoes. — After the fish is done, pick it 'ion the bones as \\\\e as possible. Have ready as mueli cooked Irish potatoes as you have fish ; mash them fine with a little sweet cream, two or three hard-boHed eggs, chopped fine, and a little fine- ly minced onion, if the flavor is liked. To one pound of the mix ture add a wineglass of Madeira wine, and half a grated nutmeg; salt and pepper to taste; two tablespoonfuls of melted butter. Should the mixture be too stiff to form into cakes, moisten with a little more cream ; fry in lard. /ery little cooking is neces- sary. Or make this into a large oval cake ; put it in a baking- dish ; brush it over with melted butter ; strew over fine bread crumbs ; set it in the stove just long enough to brown. Send rich sauce in a boat to be eater, with this, when baked. If fried, no sauce is needed. Codfish is good baked after being boiled, and dressed with a rich sauce of cream, butter, and hard-boiled eggs ; rub a little flour into the butter. Parsley shred fine may be used, if liked. 44. Cod Sounds and Tongues. — Cod sourds are the soft parti about the jowl of the fish, which are taken out, salted and bar- relled. If pickled, soak them all night in waim water; scrap* off the skin ; boil them in milk and water until tender; n\v.i done, drain them, and pour over hot egg and buttei sauce. 45. Fish Cutlets. — Cut a large fish in slices a quarter of an inch thick; roll them in fine Indian meal, and fry in boiling lard; or dip them in beaten egg, and roll in line brca 1 crumbs; fry; garnish with parsley, and use any of the fisls sauces. Cutlet 40 MRS hill's new cook book. may also be stewed and seasoned with parsley, thyme, oni«.a pepper, and salt. Very few minutes will be required to cook them. Serve with any good pickle. , 4G, Tc Souse Fish. — Boil the fish until done ; add a little saH lake equal quantities of the water it was boiled in and gooc nne jar. Season highly with pepper, cloves, allspice, and ruace; bcil the spices in the water until their strength is extracted. Cut off tne head and tail of the fish ; cut the rest in pieces ; pack close in a stone jar and pour over the vinegar. It must stand a day or two before using. Keep the jar, well covered, in a cool place. Should more vinegar be needed, add it cold. 47. To Pot Shad and other Fish. — Wash the fish; lay it several hours in salt and water; cut it in slices to fit the jar in which it is to be potted. Prepare the spices by mixing three tablespoonfuls of salt, two of pepper, two of cinnamon, one of all- spice, one of cloves and mace. This will be sufficient to season five pounds of fish. Put in the jar a layer of fish, one of spicea } sprinkled over evenly ; sprinkle a little flour over ; strew over bits of butter; then another layer of fish and seasoning, and so on until the fish is all in ; pack down closely ; fill the jar with vinegar and water, half of each; cover the jar with a coarse crust made of flour and water, pressed close to the jar, that no steam may escape ; bake in a moderate oven six hours ; do not remove it from the jar until cold; slice cold for supper or luncheon; serve with lemon. 48 Croquettes of Fish. — Mince cooked fish very fine ; removt il bones very carefully ; use three parts of bread crumbs ; season nighly with pepper salt and mace to taste ; add one egg, a little milk and flour ; work the mixture together ; form it into small cakes; roll them in beaten eggs, then in fine bread crumbs, ana 6-v in hot lard. Make a gravy of the head, tail, and fins; boil and strain; rub a tablespoonful of butter into an even tables noon vsn. 41 'ftil of flour; add this to the gravy. So id to the table in a gravy boat; garnish with sliced lemon, 49, Salmon and Lobster Salad — If the salmon salad is madt if the fish preserved in cans, drain it from the oil ; mince ih# neat fine; cut up fine, without bruising, a third as much lettuct &t celery. For a box of salmon boil four eggs hard ; lay thorn in cold water a few minutes ; then shell them, and separate the whites from the yolks ; lay the whites aside ; mash the yolk* smooth with two tablespoonfuls of sweet olive oil or melted butter, or a teacup of sweet, rich cream ; the oil makes the smoothest and best paste. Strain this through a coarse sieve. Dissolve in a teacup of vinegar one teaspoonful of loaf sugar, one teaspoonful of salt, two of fine mustard ; pepper to taste ; mix this with the paste, and toss lightly over the meat with a silver fork. Ornament the dish in which *»t is served with the green leaves of the celery, or with curled parsley and the whites of the eggs cut into rings. Lobster salad is prepared in the same way. Take the nicest parts of the lobster. 50. Fricassee Fish and Tomatoes. — If the fish is large, cut it in pieces; roll these in flour; season with salt and pepper; fry about half done, and of a light brown color; take the fish up and set it aside. Scald and skin six large tomatoes, more if they are small ; cut up a good-sized onion fine; mix with the tomatoes; fry thtso in butter, stirring them to prevent their scorching ; pour over tho tomatoes enough boiling water to make sauce for the fish ; add a wineglass of wine, if liked; put the fish in the stew par ; simmer In the gravy until done. Spices may be used, if liked. 51 . To Hash Fish. — Take any kind of cooked fish (salt mackerel is very good prepared in this way) ; mince the meat fne and ■eason with pepper; have a third as much Irish potatoes cooked and mashed, as there is fish; cut up fine three hard-boiled eggs • ■tir this mixture together; into a stew-pan put a tumbler of boj 42 mrs. hill's new cook book. mg water, a large tablespoonfjl of butter; stir the fish into the stew-pun, and allow it to simmer until thoroughly hot; serve in a hoi, covered dish. This is a nice breakfast dish, and should not be prepared until the last moment. Cold fish may also be iuad« it to a pillau ; remove all banes; cook the rice, and add the fisr railed into flakes, just long enough to become hot; season hig ffith cayenne pepper. Some persons like mace. This may In mad or not, as may be preferred. 52. Chowder. — Cover the bottom of the pot in which the chow der is to be cooked with slices of pickled pork, or, if preferred, use a large tablespoonful of lard. Take any kind of firm fish (cod and bass are thought best) ; lay them over the pork or in the lard. If pork is used, first fry it slightly ; if lard, make it boiling hot. Strew over the fish a layer of chopped onions, one of split crackers, pepper and salt ; spices are used, if liked, but are not necessary ; another layer of fish, onions, crackers, and seasoning, until all the fish is in; dredge with flour; just cover the fish with water ; stew gently ; half an hour will cook one of moderate size. Take up the chowder ; thicken the gravy by adding * tablespoonful of flour to a teacup of butter; add this to the gravy ; stew two minutes ; add wine or catsup if liked. Oyste* or clam chowder may be made in the same way. 53. Eels. — Dr. Kitchiner's Receipt for Stewing Eels. — Kill them by piercing the spinal marrow, close to the back part of the skull, witn a sharp-pointed skewer. If done in the right place, all motion will instantly cease. There is certainly less torture by this method than to cut and skin them alive. Rub them with lalt until the slime is cleansed from them ; wash them in several waters; divide their, in pieces about four inches long; lay thi pieces in a stew-pan. If a large eel, pour on it a quart of cold ^ter, two onions, and let it stew twenty minutes ; strain thi gravy into a small stew-pan ; make it thick as cream with flour %dd a seasoning of pepper, salt, Port wine, and mushrocm catsup pour this over the eel ; stew two minutes, and send tc the tabU hot, 54. Tc Fry Eels. — Skin them; wash well; season with peppei tnd salt; roll each piece in line Indian meal; fry in boiling lai j or egg them, and roll in bread crumbs, and t'vy. For sauce, u* melted butter, sharpened with lemon juice. 55. To Broil Eels. — Skin and wash them ; dry them, after cut ting in pieces; sprinkle salt and pepper upon them. Pit them in an oven with a wineglass of water, a large spoonful of butter ; baste with this frequently. Just before serving, strew ove»* bread crumbs, a little chopped parsley, salt and pepper: put on the oven lid heated with coals, and brown a light color. 56. To Dress Turtle Steaks. — The steaks are taken from the thick part of the turtle fins ; season them well with pepper, salt, and mace. Then flour them, and fry quickly in butter and lard mixed together. When fried, pour a little w r ater on them, and let them simmer for a quarter of an hour. Just before serving, squeeze a lemon over the steaks. 57. Lobster. — Have ready a pot of boiling water; salt th* water, a tablespoonful to one gallon; tie the claws »>l" the lobster, and put him in the pot of boiling water head foremost. Sa\« Mrs. Hale: " Many people are shocked at the apparent cruelty of killing them in this way, but death takes place immediatt lv t and life cannot be taken away without pain." This is certaii:!* taking a very philosophic view of the subject, and if lobstcrt could reason, would no doubt be consolatory as they take th awful plunge. Boil briskly for half an hour; take them from the water and let them drain ; cut off the head and smal] claws the} are never used ; crack the shell slightly ; remove the meat care fully, and serve hot with drawn butter, lemon juice, or either o/ the flavored vinegars; they require & piquant sauce. 44 Lobste/s may be served in a variety of ways- -boiled, made hits salad, lobster pie, or lobster soup — and rray be prepared by any of the fish receipts. The male lobster I best for boiling, and is knovvr by the tail being narrower and 'he flesh firmer than the te en ale. The hen is preferred for salad and sauces, on account of the coral. It gives a beautiful red color to sauces. The lobster leems rather an extraordinary creature, having some decided peculiarities. It has the power of reproducing horns and claws " Its flesh is in its tail and feet, and its stomach is in its head." There is a vein running in the back of the head called " ladies' finger," which is said to be poisonous ; hence the importance of removing the head. The coral must not be boiled : this wouM spoil the beautiful red color which makes it valuable for orna menting sauces. Beat the coral with butter in a marble mortar; rub it through a sieve, and either stir it to the sauce or mix it with the lobster, merely putting it on the fire a few minutes to heat. 58. Mrs. K?s Receipts for Cooking Shrimps, Crabs and Terra* pins. — Shrimp Patties. — Chop or grind one soup-plate of peeled shrimps; moisten with water one tumblerful of grated light bread, first removing the crust ; mix well with the shrimps until a smooth paste is formed ; add a heaped-up tablespoonful of butter, a teaspoonful of mixed mustard, salt, cayenne, and black pepper to taste, and half a grated nutmeg ; make into small cakes and fry in butter or lard, a light brown color. 59. Shrimp Pie. — To two quarts of peeled shrimps add two lahlespoonfuls of butter, half a pint of tomato catsup, half a tum- bler of vinegar; season high' with black and cayennr pepper; ealt to taste; put into an earthen dish; strew grated biscuit, oi light bread crumbs very thickly over the top; bake slowly half in hour. This may be varied by using Irish potatoes boiled *nd mashed, in place of the bread crumbs ; or use a layer of /imps, then macaroni, previously soaked in hot sweet milk. ftsh. 43 60 To Pickle Shrimp*. — Peel the fhrimps ; put them in an anglazed jar; first a layei of shrimps, then one of mixed spices, pepper and salt, until all the shrinks are in. Pour in a little water and boil them. When done and cold, cover with good rincgar They will be fit for use in twenty -four hours, and if ^o*ely covered will keep several weeks. 61 Shrimp Sauce. — Skin a tumbler of shrimps; boi] the •kins in a tumbler of water; strain the water from them en a tumbler two-thirds full of butter, into which has been rubbed a heaped teaspoonful of flour; simmer a few minutes; add the shrimps chopped fine ; let them stew until done. Very lit f 'e cooking is necessary. Salt, pepper and catsup to taste. A. good fish sauce. 62. Terrapins. — Boil three terrapins until the bones can be easily removed ; chop the meat very line ; add two tablespoonfuls of butter, one pint of tomato catsup, half a pint of Sherry or Madeira wine, one tablespoonful of mixed mustard, two onions boiled and chopped fine; salt, black and red pepper to taste; all- spice and nutmeg may be used if liked; stir the mixture well ; scrape and clean two of the backs ; line them with pufT-paste ; fill e nails; wash the ieir* pins in warm water; boil in water enough to cover them until tender, adding salt to taste to the water while boiling ; take off the shells ; remove the sand-bag and gall without breaking ; add any juice which may have run out while cutting up, but no water; salt and pepper to taste ; a quarter of a pound of fresh butter to each terrapin ; rub into the butter a tablespoonful of flour for thickening. Put these into a stew-pan, and stir well while the butter is melting ; add four tablespoonfuls of rich sweet cream ; stir this in well ; add enough good Madeira wine to give a deli- cate vinous taste to the whole ; stir frequently and thoroughly., and serve very hot. 65. Clams — Are hard and soft-shelled. They may be cooked in a variety of ways, using the receipts for lobster, oyster and fish. They are used for pies, soup, fritters, salad, chowder, etc To stew them, wash the clams, wipe the shells, and put them it» a kettle, with the edges downwards ; cover with water; boil ovei a brisk fire half an hour; turn out of the shells ; put into a stew pan, a large heaped tablespoonful of butter, into which has been rubbed an even tablespoonful of flour ; half a tumbler of sweet r^lk; nopper and salt to taste. Lay the clams in, and simmer gently a few minutes ; the abo /e for a quart ot clam*. 66. Oysters— -Wash the shells clean and wipe them dry with ft coarse towel ; place them in the stove oven, or put a larg« gridiron upm a bed of solid coals and lay them upon this, or they may be placed immediately upon the coals. As soon as the shell* are hot and open slightly, take them up with oyster-tongs ; pro Frsn. 47 tecl the hand wilh a thick napkin, and carofull^ open the shell so as ;o preserve the delicious juice; season with a little butter, pepper, salt, and vinegar if liked. Says Dr. Kitohiner: "The »e *U<» wish to enjoy this delicious bivalve in perfection, must eat it Ibe moment it is opened, with its own gravy in the under sht II • J not eaten absolutely alive its spirit and flavor are lost." Oyster Ji ngs for taking up the shells, oyster- knives for forcing them open, 1> a kets to receive the empty shells, and thick napkins to protect the hands, are usually furnished with the oysters. 67. To Stew Oysters. — Strain the liquor so as to remove every fragment of shell. Mix in equal proportions sweet mi'k and the oyster liquor. Add to a quart of the liquor a teacup of finely pulverized bread or cracker crumbs; season with salt and pee- per ; a tablespoonful of butter. Stew this gently, stirring frequent- ly, a quarter of an hour, then add the oysters ; stew half au V>ur, or less time if preferred, and serve hot. Wine and spice* ire sometimes used as seasoning ; use Sherry or Champagne, and mace is the best spice for oysters. 68. Oysters a-la-blaze. — Place a chafing-dish upon the table with the lamp burning; pour in the oyster liquor ; season with butter, salt, and pepper ; when hot add the oysters ; cover with the chafing-dish cover, and stew fifteen minutes ; beat two eggs in a bowl ; remove the dish cover and pour the eggs in, stirring rapidly; serve from the chafing-dish immediately. Antthet wi-y. — Put the oysters and butter to stew first, and when the •vsters begin to lose their slimy appearance add sweet cream in J their liquor in equai proportii ns ; a few bread crumbs When ready to boil, serve. 69 To Fry Oysters. — Scald them well in their own liquor ; wive them dry f make a thin batter and drop the oysters into it, fake up each oyster in a spoonful of batter and fry in boiling lard; when of e • light brwn color, they are done. Lay a soft 48 MRS. HILL*8 NEW COOK BOOK. napkin in a flat dish and seive the oysters upon this; they will be too greasy if not served upon a napkin, particularly those that ue at the bottom oi the dish. A nother way to fry them is to dip them in the yolk :>f an egg in-i afterwards roll them in bread crumbs or corn meal and fry a hot lr,rd ; always wipe each oyster dry before dipping u va brtjad crumbs or egg. If gravy is liked, pour a little of the oys- ter liquor into the frying-pan ; let it boil up just a minute, and serre in a sauce-boat. Never pour gravy over anything fried in batter, it gives it a sodden appearance. The largest should be used for frying. 70. To Broil Oysters. — Wipe them dry ; dip each one in the beaten yolk of an egg ; roll in very tine bread or cracker crumbs, first seasoning them with salt and pepper. Have ready pieces of trell-buttered foolscap papei cut large enough to roll each oyster in a separate piece ; twist the ends of the paper securely and lay them upon a gridiron, sufficiently elevated to secure them from scorching until hot. Have ready the dish upon which they are tc be served hot with a tablespoonful of butter ; turn upon it the oysters, roll them in the butter and serve immediately ; use an extempore seasoning of caviare, lemon-juice, or celery vinegar, as .jay be preferred. 71. To Scallop Oysters. — Grease scallop shells or an eaithei baking-dish ; put in a layer of bread crumbs, pepper and salt ane hot vhen. they are put to boil. E-it with butter sauce. MEATS. / ■' There is death in the pot n "Cookery, pre per y considered," writes a distinguished pii/*i d«n, " is an art, and one of the highest and most useful of the arts, based on chemical science, and closely related to physiology and hygiene. It is not well understood among us, and, with the grea est abundance and variety of the raw material for good IrViig with which any nation was ever blessed, we continue to live worse than any civilized people on the face of the earth. If theie is 'death in 'the pot' (and who can doubt it who has an extrusive acquaintance with the cooking of the country?) it is» through our own mixing and marring that it has generated there. It has resulted from our unscientific manipulations. In the preparation of food three grand objects ought to be kept in view : first, to retain all its nutritive and other valuable dietetic qualities ; second, to make it healthful ; third, to make it pleasant to the eye and agreeable to the taste." 79. Boiling Meat. — Salt meat, meat for soup, and large fish, should be put to boil in cold water. Should poultry or fresh meat, not intended for soup, be put to boil in cold or boiling water? This is a "vexed question." Says Professor Liebig: " If a piece of fresh meat be put into cold water, and this heated to boiling, and boiled until 'done, 1 it will become harder, aid have less taste than if the same piece had been thrown into waU»f already boiling. In the tirst case, the matters grateful to the •mell and taste go into the extract, viz. : the soup; in the second, the albumen of the meat coagulates from the surface inward, and envelopes the interior with a layer, which is impermeable to #ater. In the latter case, the soup will be indifferent, the meal 52 mr&. hill's new cook book. delicious." Opposed to this is the authority of Dr. Kitchiner lie directs that fresh meat be put in cold water. " Let the watei heat gradually, according to the thickness of the article. For in stance, a leg of inulton of ten pounds weight, should he placed upor. a moderate fire, which will gradually make the water hot wr&oi- causing it to boil, for about forty minutes; if the watei bov.a much sooner, the mea'. will be hardened, and shrink up as if serened; by keeping the water a certain time heating without boiling, the fibres of the meat are dilated, and it yields a quantity of scum, which must be taken off as soon as it rises." I consider Dr. Kitchiner the wisest and most reliable writer upon the subject of cookery I have ever read. For over thirty years his " Cook's Oracle " has been my favorite text-book, and 1 gratefully acknowledge my obligations to him. But, while I re- gard. it as a kind of heresy to differ from the Doctor in any of his opinions, and have seldom found it to my advantage to do so, yet 1 must, in the point at issue, assert, as the result of my expe- rience, that a middle course is best, securing sufficiently ail the advantages. The water should be hot but not boiling. To im- merse the meat at once in boiling water, contracts the outer skin so rapidly as to toughen the skin, and the meat parts with few of its impurities. When hot water is used, raise it slowly to the boiling point. Gentle stewing and boiling is always best. Cover the article to be boiled with water. A good proportion is a quart of water to a pound of meat. While it is necessary, the meat should be covered with water during the whole process ; it must not hav» more than is necessary. " The less water, pro vided the meat be covered with it, the more savoury will be the meat, and the better will be the broth." The ves« el in which the meat is placed should be well adapted to the size of the meat— •ot so large as to require too much water, nor so small as to iramp the article to be cooked. It should have a well-fitting cover, and be kept on during the process, removing it occasion* ally (always dust it first) to skim the liquor. •\ttci.d well to the skimming, and remove carefully all ink MEATS. 59 purities as fast as they rise. It is important to have this well at tended to, or the meat will not make a good appearance. Should the water become two much reduced before the meat is done, replenish with boiling water ; always keep a kettle of hot water o meet this and other demands. When boiling fresh meat., it m good plan to place on the bottom of the pot, skewers crossed, mi if fin- rings, a trivet, or plate inverted (either of these will an- swer), so as to elevate it a few inches, and render the meat lesi liable to scorch. The pot should never boil over ; thereby excel lent broth is lost, which a frugal good cook will always convert into a savory soup. Says Dr. Kitchiner : " It is a waste of fuel to put it under a boiling pot. If a vessel containing water, bo placed over a steady fire, t»»e water will grow continually hotter, until it reaches the limit of boiling, after which the regular ac- cessions of heat are wholly spent in converting it into steam." Count Uumford, in one of his essays, says: "It is natural to suppose that many of the finer and more volatile parts of food, those which are best calculated to act on the organs of taste, must be carried off with the steam, when the boiling is violent." A perfect knowledge of the time required for cooking meat, as it depends upon so many circumstances, can only be acquired by practice and close observation. If proper attention is paid to the fire, and the pot really boils, twenty-five minutes to the pound will be sufficient, counting from the appearance of the first bub ble, for salt meat ; twenty minutes for fresh. Salt meat requires more time than fresh ; and more time is required in cold t*mn warm weather. Should meat freeze, thaw it before cooking, by immersin^ » in cold water, or it will be tough. Never let meat or poultry remain in the broth ater it is don» It should be served as soon as ready for the table, or it will d% come sodden. 80. To Boil a Ham.~- Although then' are v?'y few Southern kitchens in which the pot is net made to boil every day, yet in 54 MRS. hill's new cook BOOK. the fewest number is it well done. The process is simpl* enough, and tbn failures are the result of irregularity and inafr Carre— Cut in the line B, C. trntion The cook, as a general thing, places her pot o?er a fierce fire, which starts the water boiling with a gallop. The scum rises to the top, and is permitted to remain. Othei btisi ness engages her attention The pot for awhile is forgotten, and when at length it is remembered, and looked into, the liquor is found too much reduced. This is replenished with cold water, the fire is stirred, and the boiling goes on through the same process. With this kind of management, is it strange that even our fa- vorite every-day dish of boiled ham, is seldom put upon the table well cooked ? After washing and scraping the ham well, place it in a vessel that will hold it without cramping, and cover every part of it, and three inches over, with cold water ; boil slowly and steadily. A ham weighing ten pounds will require four hours. They are seldom boiled long enough. Be sure the pot boils ; skim frequently ; keep the pot well covered ; avoid piercing the meat ; thi? makes unsightly marks and lets out the juices. When d<>no l&) the ham, before skinning, in a stove-pan, and set it in iht dven ; half an hour's baking will improve it. After the ham a taken up, cabbage, greens, beans, etc., may be boiled in tti broth It is not proper to boil cabbage, or any kind of greens with the ham, as they impart a disagreeable taste to the meat. An old salt ham should be soaked several hours before boiling. After being skinned, hams may be ornamented in different waya. MEATS. 55 Brush over the top with the beaten yolks of eggs ; sift over fine eracker or bread crumbs evenly ; bake half an hour in a inod< rate oven, or cover with a thin coat of Irish potatoes, rubbed through t colander. Set it for a few minutes in the oven. When to be axed for party occasions, and it is desired to make them parti** larlf, jiae, the skin may be permitted to remain; cut this t diain >i d shapes with a sharp knife, leaving the skin on alternate ly ; fill the skinned shapes with grated yolks of hard-boiled eggs, or grated carrots or beets; trim the dish with celery tops. Another w ay : Skin the ham ; lay it off in diamond shapes with cloves, sticking the stems into the meat; fill alternately with the grated yolks and whites of hard-boiled eggs; be careful not to mis them ; garnish the dish with green sprigs of parsley. They are very pretty ornamented with flowers cut from vegetables ; make red roses of beets; yellow of carrots; white with turnips; use curled parsley or mustard for leaves ; wrap the knuckle with fringed letter paper. 81. Miss F.'s Receipt for Preparing Whole Hams for Parties. — Boil them very done, and skin them ; when cold, cut through the nam in slices to the bone ; but do not cut the slices from the bone. Between each slice, put thin slices of pickle, and detach the slices as needed. The ham dressed by either of these receipts will show to better advantage by being slightly elevated above the dish ; garnish with celery tops or something green. These last receipts are entirely for ornament. If " good wine needs no bush " a well-cured, well-boiled ham needs no ornament to secure general appreciation. White cabbage, beans, peas IiUh and sweet potatoes are good accompaniments. Save th essence or gravy of the ham for the soup kettle. 82. To Know when Hams are Sound. — Stick a sharp knife to *Jmi boue in the thickest part of the ham, and also run it around the knuckle. If there is any taint, you can detect it by smelling and ex a i. lining the knife. 56 MRS. HILL 8 NEW COOK HOOK. 83. To laze a Ham. — Brush over the ham (using a feather oi brush) wi*Ji the yolk of an egg-, cover thickly with brea.1 crumbs. Go over it with thick cream ; put it in the stove oi i.vcn to Drown; put the glaze on half an inch thick ; if necesaarj g ) over the second time. 84. To Boil a Leg of Pork. — Pork requires longer tx ilii>$ than any other meat. If it has been salted six or eight days, soak it an hour before cooking; scrape and wash it carefully; singe off any hairs with a piece of burning paper or corn shuck. Avoid making incisions about the knuckle; this lets out the ju-ce. Put it to boil with the water warm only ; boil slowly and steadily, skimming carefully ; keep the cover on ; this will not only keep out the smoke, but retain much of the nutritive pro perties of the meat ; should the least dross remain upon the meat when done, scrape it again. It should go to the table white, clean, and thoroughly done, and yet not boiled until the meat drops from the bone. This is good cold, or slightly broiled and buttered. A peas pudding, from time immemorial, has been considered the proper accompaniment for this dish ; boiled tur- nips, dressed with butter and cream, are also excellent ; when cold, nothing can be better than chow or French mustard as an accompaniment. 85. To Boil a Leg of Mutton. — The mutton should be fat ; unless it is, I would advise its being cr oked some other w ay ; very few things are more insipid than poor boiled mutton, if should be killed the evening before it is to be cooked. For ri>a*»w mg it may be kept longer; but for boiling, if kept, the meat viD be dark. To prevent it being discolored by the action of \he lii tie it in a bag, and suspend it until needed. Put it in a Iaig« stew-pan or boiler; cover with water merely warm ; boil stead ily; skim well, and keep it well covered. Some persons boil >c a well -floured cloth, tying it at the ends; this is superfluous \i the water is kept well .skimmed : put in salt when the meat is hull MEATS. 51 ioae. A leg weighing toL pounds will require throe hours 1 steady simmering; take it up as soon as done; ser\e with caper or egg sauce ; or make a rich gravy of some of the broth ; add SMisrry wine and tomato catsup to taste; butter, if needed. 80. 7b Boil a Loin of Mutton. — Skin the loin; remove all i no ; crack the bones ; put them with the skin in a stew pan, and Dovei with cold water; cut up fine three sprigs of parsley, tho same of thyme, and one large onion; put them into the stew-pan with the bones; pepper and salt to taste; let this stew gently until all the gravy is extracted from the bones and skin. Put the mutton on in a vessel large enough to hold it, having a well-fitting cover; pour upon it a pint of warm water, half a pint of good to- mato catsup ; cover it, and let it boil gently three hours, turning it over frequently. Just before the mutton is done, strain over it the gravy from the bones; let all stew together five minutes. Some persons prefer wine to the catsup ; when used, take a tumblerful of good Madeira wine; scald two blades of mace, half a dozen cloves, a dozen grains of allspice in it, and add to the mutton half an hour before it is done, and use a tumblerful more of water when it is first put to boil. Lamb may be boiled by either of these receipts, but is not good boiled, unless very fat and well grown. 87. To Boil a Loin of Veal. — Take ten pounds of the best part of the loin , bind the flap around with broad tape; place it in the kettle, and manage as directed for mutton; take it up as soon as Irne or the meat will lose its freshness and firmness. Being an n^ipid meat, a highly-seasoned gravy is necessary; oyster sauce nay be used, also onion or tomato sau~e. The loin is generally •steemed the best part of the calf. Veal should be kept sua ponded in a bag, and wiped very dry. It taints very easily. Though -ften boiled, it is better roasted or stewed. 88. To Boil a Calf's Head. — After being well cleaned, it is tost fc» ke**p the skin on ; it will require an hour longer in caking whei 66 MRS. HILI.'s NEW COOK ROOK. the skiii is retained. The head should be fat. Cut apfcrr n« hppei and lower jaws ; remove the eyes ; they are never used. Take ( ut the bone containing the teeth, also the nose and ears; cut out tne tongue; remove the brains; put the head and tongue to boil ir enough warm water to cover them; tie the brains in a cloth l>cil all until tender; vegetables may be boiled with the head jf liked — onions, carrots, parsley, and thyrre; serve the heaa upon one dish ; upon another place the tongue and brains, or make sauce of the brains ; take a pint of the broth, put it in a stew-pan ; add a tablespoonful of parsley chopped fine ; salt and cayenne pepper to taste ; let these stew a quarter of an hour ; add a large tablespoonful of butter, into which has been rubbed a dessert- spoonful of flour ; stew this five minutes, and serve with the head ; use the remainder of the broth for soup. It is the basis of mock turtle soup. Season the brains with sage, if the flavor is liked ; garnish with lemon. 89. Beef Bouilli. — Take five or six pounds of good, tender Deef from the rump, brisket, or long ribs; the rump or round is best. Put a trivet or muffin-rings on the bottom of a deep stew pan or pot ; cover with warm water two inches deep ; boil rathei briskly until the water is clear ; skim closely ; then put in three or four large turnips sliced, two carrots grated, two onions cut up fine, a tablespoonful each of parsley and thyme, chopped fine Let the pot stand where the water will simmer gently and steadily until the meat is tender; take up the meat; put as much of tin broth into a stew-pan as is needed for gravy; rub to a large tablespoonful of butter a heaped teaspoonful of flour; put this into the stew-pan; stew five minutes; add to the gravy a good seasoning of tomato or mushroom catsup; lay the vegetables around the meat; use the broth for soup, after taking out enougk foi gravy; a dish of ti nips may be served with this. 00. To Boil Corned Btcf. — Soak the beef over night in plenty •f water to cover it well. At nine o'clock next morning, wash ili« MKATB. W piece lull, put it hi the pot and cover with cold watei ; b< il slow lv ; sk.ni frequently. If it is to be served cold, let it remain in the jx>t until it becomes sc. To prepare it for luncheon or as a supper dish, rem< ve all the boaes when thoroughly done, pick the meat as for salad and pack ji a deep dish, putting in alternately fat and lean. Skim th liquor, removing all fat ; boil this broth until reduced one half; pout Into the dish as much of it as may be needed to fill all the spaces left in packing the meat; lay over this a flat cover that will just fit it, place a heavy weight upon this. It is best to prepare this dish in cold weather, or put upon ice the dish it was prepared in. Serve it upon a plate or round dish, and garnish with green sprigs of parsley, or celery ; serve with it chow, picillilla or any good pickle. French mustard is excellent eaten with it. 91. To Boil a Salt Tongue. — Soak it over night in plenty of water. Put it to boil in sufficient cold water to cover it; while Doiling, if it is too salt, change the water; it requires long boil- nig. Ascertain when it is done by running a small skewer .1. ; skin it carefully, remove the rough part of the root, and gai rush the dish with parsley. Slice round. This is eaten hot as a dinner dish, or cold for supper. Smoked tongue is prepared in the same way. Be sure they are boiled until tender ; a fresh tongue must be first boiled and then dipped in beaten egg, rolled in bread crumb * and baked in a pan. Pour in a tumbler of the broth it was boiled in; baste well with butter; half an hour will be sufficient lime for it to bake. Reason the gravy with any good catsup. 92 To Boil Cow-heel. — After being well cleaned bcil them un til the bones can be removed easily ; skin them and serve with parsley and onion sauce. .Cleat; the feet by immersing them in boiling water; let them remain long enough to loosen the horny part; run a knife around and under the horn; force it nil', scrape and wash well. This it an tu*>nomical dish, nutritive and agreeable, wheu well prepared ©0 MRS. HILL'S NEW COOK BOOK. it is g»d fried, after being boiled, or stewed tid dressed with cream and butter; cut it in pieces of convenient o»ze for serving 93. To Boil Tripe. — As soon as possible aft<:r-the animal it kill e. o >ne ; put in a little stuffing, enough to give the craw a plump ;n->k; draw over the skin tightly and tie securely; dredge thf t< > * ] v. ell with flour ; place a trivet or muffin-rings in the bottom j the vessel ; lay the turkey upon them and cover with warm water. Place the pot where it will boil gently and equally ; skim closely until the water is very clear. Replenish if necessary with boii ing water. A large turkey will require two hours and a half steady boiling; keep it well covered through the process. Serve with oyster sauce, or any kind of rich white sauce. Poultry for boiling should be very fat ; when the fowl is old, rub the inside with soda instead of salt as soon as it is killed ; wash it off before cooking. 95. To Boil Ducks or Chickens. — Kill them over night ; wrap them closely with cloths. If a little old, rub the inside with soda ; early next morning lay the fowls in a deep pan and cover witb milk and water, or water only, if it is not convenient to use u. ilk Boil by the d ctions for boiling a turkey, and use stuffing or not as may be ) d. A good stuffing may be made of mashed 1 /ish potato, seaf v jd with a little onion, butter, salt and pepper, moist- ened with .. rtle sweet milk, or rilled with oysters, chopped. Boil until ten a . the time will depend upon the age of the fowl ; half an hour is generally sufficient; but never send them to tabh un- derdone. Serve with parsley and butWr sauce, egg or onion vine*, vomit.) or oyster sauce, as may be preferred. A druble kettle an **v,rs admirablv for boiling them; unless fowls are fat, n**ei boil them. 00. A Delicate Way to Cook Fowls, Rabbit, Veal, or Lamb.— Keep the meat until tender. Cut it in pieces proper for serving, if meat, or \ njoint if a fowl. In '.he bottom of a double kettle oi 62 MRS HILLS NEW COOK BOOK. ULgtazcd stone jar, put a layer of meat or whatever is to be c<»ok ed; strew over one tumblei jl of white onion cut small. Chnj fine a tablespoonful of parsley and thyme mixed ; salt and p«;p per to taste. Pour over, if a j^_ is used, a pint of tepid water Slid tie over a oladder or very thiek piece of cloth fllded se\era, tircej so that the steam will not escape. (If the double kettle it usee the water and cloth are unnecessaiy.) Place the jar into pot of water that will come within five or six inches of the top, just as near the top as possible without the water getting ir.to the jar ; let the pot boil until the meat is done, but not overdone. Strain the gravy into a stew-pan ; thicken sufficiently with flour ; stew five minutes and pour over the meat. Wine and spices may be used for invalids, omitting the onion. 97. To Blanquette Chicken. — Prepare the chicken (which should be young and fat) as for boiling; dredge it well with flour ; make a rich crust (potato is best) ; roll out a sheet largo enough to envelop the fowl ; it should be as thin as pie crust. Wrap this around the fowl, carefully closing it on the back; roll a thin napkin around this. Boil until tender ; three-quarters of an hour will be sufficient for a young pullet. Kill the fowl over night ; aerve with egg and butter sauce poured o' r ; rice must always accompany it. 08 Mrs. TV* Receipt for Boiling Chickens or L *. **. — Truss them whole; fill the inside with oysters. Put them . a doublo kettle; boil until tender; pour the gravy, when the fowl is done, into a stew-pan ; rub a teaspoonful of flour into a light tablespoon ful of butter; add this to the gravy ; let it simmer five minutes Take three hard-boiled eggs chopped fine ; just before serving th« IL'aI, a Id these to the grav) and a teacup half full of hot cream Poui this ovei the chicken. 99. A nether very Excellent Way *o Cook Grown Fowls —Koihnt fowl until tender; firs', keeping it long enough after it is killed U MEATS. 6S dc ripe for cooking. Pull it to pieces, taking o-t all the bonus; put it in a stew pan with a tumblerful of the broth it was boihd in, * tablespoonful of butter with a dessert-spoonful of flour rubbed in, salt to taste •, season high with Cayenne pepper. Stir in this a ra* * ell-beaten yolk of an egg, a wineglass or two of Madeira wins *«e. Scrape the -a, removing tLs horny part; when all are well '.leaned, lay ther to soak a day and night Put them to boil in pie' ty of cold wa> ; skim the pot well ; sim- mer them gently. r V hen the bone' an be removed easilv take them up, and as so* a as they can " . handled, pick ihc meat fmnc the l>ones; seaso* the moss hi£ r y with »v, .-'ppcr, and vinegar 34 MRi. niLL'K NEW COOK BOOK. pack it in pans, and lay over each a clean cloth dipped in vinegar j dip the cloth in vinegar every day, and it may be kept for some time in that way, or it may be packed in jars and covered with flal f vinegar and water. The feet are excellent split in two, put in a jar, ard covered wi h half vinegar and half the broth they were boiled in, putting • .11 le salt in the broth. Never use salt about the souse, tic til it is done and removed fi )m the pot; the broth will make good jelly ; salt would spoil it for that purpose. The feet should be fried in boiling lard, first rolling them in fine corn-meal, bread cr cracker crumbs, or dip them in thin batter. They may be put in spiced vinegar and eaten cold. 10*2. Hog's Head Cheese. — Split the head apart — the upper por- tion only is used ; scrape it well. The brains must first be re- moved ; cut off the nostrils and throw them away ; cut off the ears ; clean and scrape them well ; they are to be boiled with the head, the tongue and feet. When entirely done, take them from the broth ; remove all bones ; grind or chop the meat, tongue, and ears together. Pick the meat from the feet carefully ; season with salt, pepper, mace, allspice, and a few cloves to taste ; place a cloth in the bottom of a pan, large enough to cover the cheese ; pack the meat in ; cover it well with the cloth ; lay a tin plate on top, and a weight upon that. When cold, remove the cheese to a plate; garnish with lemon and green sprigs of parsley. Eat for supper or luncheon, with French mustard or pickles If this is to be kept long, put it in spiced vinegar. The vii egai thould not be strong, and should be changed occasionally. 103 Calf's Head Cheese. — After cleaning the head well, take out the eyes; cut ofl the nose. Boil all that remains in plenty of water, until the bones will come out easily. Two heels boiled with it will be an improvement. Chop the meat fine; season highly with any kind of spices liked, red and black pepper; salt to taste. Put a cloth in the bottom of acoiander MEATS. 05 pack in the moat; co\ er well with the c oth; press Aith a htary weight Eat cold. 104. Stewing Meat. — This process does not differ materia 1 !? from boiling. It L slow boiling, or simmering with very litllt Water. When the 'aeat is somewhat old or tough, a little vine gar may be used. " It acts by softening the fibres, and so ren ders the meat more tender and digestible." It is an economical way of cooking, since the liquor i& used with the meat, and nothing of consequence is lost. The same receipts which have been giving for boiling, will answer for stew- ing, usinjr much less water. It is important that every kitchen be furnisned with stew-pans of different sizes. They should be lined vvilh tl.i or porcelain, and have well-fitting covers. Always use a stew-pan adapted to the size of the artiele to be cooked. iefbre being placed upon the fire, put in enough water to pre- nt the tin from melting; carelessness upon this point 'vill ...use the tin to melt; or, if the stew-pan is lined with porcelain, t will crack if put upon the fire without water. As soon as there is no further use for the stew-pans, the cook should .im- mediately wash them in hot soap-suds until clear of grease ; wipe them perfectly dry, and rub over the inside dry meal bran. Managed in this way, they will last a long time. 105. J2run8V)ick Stew. — Three gallons of water, two grown thickens cut up, one pound of fat bacon cut up fine. Cook the chickens until the meat leaves the bones ; return the meat to I Uo |tot ; add one half-gallon of Irish potatoes boiled and mashed, three tumblers of green corn, cut off the cob, one pint of green butter beans, one quart of tomatoes skinned, a good sized loaf of bread ; Beason with pepper, salt, and butter. The bread must r.ot be pat in until the stew is nearly done. Stir until done, begin when nearly done. Squirrels may be used instead £ chickens. 105£. Gipsy Stew. — Soak a tumblerful of *Mte 6>1J pcaa IB hour; cut fine half a head of cabbage, a carrot, turnip, tm© onions, parsley ; two cloves of garlic, if the flavor is liked ; tout italks of celery, if convenient ; spices, if liked ; pepper and salt Fry four ounces of salt pork ; add to it two pounds of fresh beef, inutton, veal, or venison, and birds, all cut up ; put all the meat in a pot or stew-pan, and just cover with water; let it stew half an hour ; skim well, and then add the vegetables, stirring gently until thoroughly done ; add boiling water to keep it covered, but no more. It will probably be rich enough without butter ; if not, a little may be added. 106. To Stew a Shin of Beef .—Dr. Kitchiner's Way.— The Doc tor advises " the mistress of the house" to call this dish " ragout Deef;" this, says he, will insure its being eaten with " unanimous applause, when the homely appellation of 'shin of beef stewed/ would give your genteel eater the lockjaw." Whatever ob- jection may be urged against the name of this savoury dish, there can be none to the receipt. Saw the bone in one or two pieces ; put it in a stew-pan and just cover it with water. When it simmers, begin the skirn ming, and when the water looks clear, add a bundle of sweet herbs, viz., parsley, thyme and sweet marjoram ; a large onion cut up ; four heads of celery, or less if the flavor is not liked ; on« dozen berries of black pepper; the same of allspice. Stew veiy gently until the meat is tender. This will take about thro* tours, unless the meat is very young and tender. Take tin** urrots, peeled and sliced ; the same' of turnips; a dozen small ii'ver-»kinned onions' boil them until tender. The car/' ts MEATS. 67 ihould be put to cook first, as thoy require twice as Kng to cook as tne other vegetables. As soon as they are done, take them up and drain them dry. Take up the beef when tender; put it upon the dish on which it is to be served. Thicken three tumblers of the broth with three even tablespoonfuls of flour (make it into a paste with a teacup of the broth), and stir int« Khe gravy ; stew this five minutes ; season with salt, pepper and catsup, or Port wine if preferred. Send the gravy to the tabl* in a sauce-boat. Lay the vegetables hot around the beef. A leg of mutton, or loin of veal, is good prepared in this way. After the vegetables are taken up, return them to the stew-pan until hot. They may be served upon a separate dish, if pre- ferred. 107. Veal or Mutton Stew. — Cut young, tender meat in thin slices. Put into a stew-pan a layer of raw Irish potatoes, peeled and sliced, a little onion if liked, a layer of meat. Season highly with red and black pepper, salt to taste ; put ovfr this, slices of cold boiled ham ; over this, bits of butter, then another layer of meat, seasoning, etc., potatoes last; cover with water; stew gently until done. Thicken the gravy ; season with catsup. 108. Veal with Curry Powder. — Stew two pounds of veal ; strew over it two medium-sized onions. Rub together a large table- spoonful of butter, a tablespoonful of curry powder, the same of flour. Add this to two tumblers of the broth. Put this in a small stew-pan ; stew five minutes, pour in a tumbler of hot cream When the meat has stewed slowly until tender take it up in the dish it i» to be served in ; send to the table hot ; serve the gravy in tauce-noat. Chicken and turtle are excellent cooked in this way Le%s curry powder may be used where high seasoning is not liked. 100. Beef Steak Stewed, or Steamed. — Cut the steak in pieces of uniform size, that all may be equally done, and rather thicker than for frying. If the meat is not very young and tender, beat it slight 08 MRS. hill's new cook book. \y. In the bottom of the stew-pan put a tablespoonful of lard when this is boiling hot, lay in the steak, and fry it a light biow s color. Cut up two onions, and fry at the same time with the meat. Season highly with red and black pepper, salt to taste , pour over boiling water to cover the meat, and stew gently until tender. An hour will probably be required, but this will depart} upon the age of the animal, the time it has been kept, and the weather. To make the gravy : Into a small stew-pan put a Urge tablespoonful of butter, into which has been rubbed a table spoonful of flour; as soon as this is hot, pour in gradually two tumblerfuls of the broth it was stewed in. Let this stew until the gravy is of the proper consistence ; season with mushroom or walnut catsup ; pour over the steak, and serve hot. This can be better prepared by stewing in a double kettle, putting the meat in the inner kettle. 110. Delmonico Stew. — Cut cold cooked fresh meat of an) kind, into small thin slices; put them into a chafing dish or stew- pan, with a little hot water. Season with mace, pepper and salt to taste; use part Cayenne pepper. Should there be any cold gravy left, use this, and butter enough to make the stew ricn. Put all in the chafing dish, cover it and let the meat simmer ten or fifteen minutes. Cut up a lemon ; remove the seed ; add this to the stew. Grate the yolks of two hard-boiled eggs ; mix with it two teaspoonfuls of good English mustard ; this should be put in a small bowl. Pour the gravy to this slowly, makii't* it to a smooth paste. Put this over the meat ; remove it from the fire, and serve immediately. 111. Camp Stew — Mr. B.'s Receipt. — Prepare one oi more Sickens, and twice as many squirrels, as for frying. Into the )»«f game, .hen of p>rk. Finish with a layer of vegetables ; cover with water, and, put ting on a well-fittir.g co"er, set the vessel where the mixture will wnimer gently and steadily four hours. 1 1 2. Mutton Stew — Mrs. B.'s Receipt. — Use any scraps oi .it I hat are not suitable for making cutlets or chops. Ste\* . th a little onion and parsley ; season highly with red and black ^pper. Boil two eggs hard ; mash the yolks fine, or grate them. Stir them to a small tablespoonful of butter, or enough to make the gravy rich ; add this to the gravy, and if thickening is needed, use brown flour. 113. Hotch Potch. — This is made of any kind of fresh meat, or game. To two pounds, add a quart of green peas, a tumblerful each of green corn, asparagus, and young squashes cut fine, a tumblerful of grated carrot ; tie together four or five sprigs ol parsley, thyme, and sweet basil ; stew until the meat is tender. There should be very little gravy to this when done; should there be too much, leave the cover off until it is sufficiently reduced add butter enough to make the mass rich. Take the bunch of sweet herbs out before serving. This is sometimes used us a soup, adding more water. 114. Olio. — Take two pounds of tender, juicy beef, one of veal or mutton, a whole duck, chicken or guinea fowl, a half pound of pickled pork ; let this soak an hour before using it. Put t in a small pot, and add a few sprigs of parsley, two or three juioLs sliced, Cayenne and black pepper, and salt to taste; cover with cold water ; stew gently, and skim as may be necessary, to remove all dross. After the meat has stewed two hours, or les9 time if the meat is very tender, add three or four pleasant acid apples chopped fine ; a pint of skinned tomatoes cut up fine, and into which a dessert-spoonful of sugar has been stirred ; two medium-sized squashes cut up ; a pint of shelled Lima beans, tin 70 Bame of green corn grated, and Irish potatoes sliced and cut thin one or two heads of celery ; stew until the vegetables are tender ' stir in a large tablespoonful of fresh butter. When " iont" laj the meat and vegetables on a dish, the fowl upon that, and senrf Ot. Send the gravy in a sauce-boat. 1 15 Pepper-pot. — Clean four calf's feet and two pounds of tripe; boil them tender; cut up the tripe in small pieces, pick the bones from the feet ; return the tripe and meat to the pot, pour over the broth after skimming off the fat ; add two white skinned onions sliced, half a dozen of Irish potatoes peeled and sliced, a teaspoonful each of parsley, thyme, and marjoram; ste*f until the vegetables are tender; season highly with black and Cayenne pepper, and salt to taste. Make a rich gravy of part of the broth, a spoonful of butter into which has been rubbed dessert-spoonful of flour, and a tumblerful of hot cream. Serve hot. 110. To Dress Cold, Underdone Beef . — Cut it in slices an inch thick; season them well with pepper and salt; dredge with flour; fry in hot lard, a light brown ; take them out of the lard, and lay the pieces in a stew-pan; pour over half a tumblerful of hot water. Rub a teaspoonful of flour into a tablespoonful of butter* put this into the stew-pan. Stew, with the cover on, a quarter of an hour; season the gravy with any kind of catsup preferred; pour over the meat. Serve hot. 117. Minced Veal, Beef , or Mutton. — Into a tablespoonful of butter (heaped) rub an even tablespoonful of flour ; put this into a stew-pan, place this upon the fire and stir constantly until the butter browns a light color ; should the butter burn, it will be un« fit hr use. Cut an onion into the butter, and poar in a teacup of boiling water. Cut tender beefsteak, veal cutlets, or mutton chops; ■eason them with pepper and s$t, roll them in flour ; lay them in a stew-pan and stew gently until tender. A quaiier of an houf MEATS. 7) will be sufficient to ook a pound <>f young, tender meat, if it is kept steadily simmering, keeping the stew-jwin o( vered ; a few Bprigs of parsley cut up fme and ad'lcd with the onion is mj good. 118. Ragout of a Breast of Veal. — Separate the joints !>f Um ftrisket ; unless this is done before being cooked, it is difficult to cane; saw through the large bone, but not through the meat; saw ofl the sharp ends of the ribs, trim the piece neatly ; bake it half done; take all the trimmings and a little of the suet; boil these, and while the meat is baking make a quart of rich gravy. Put the meat, with any gravy that may be in the pan, into a stew-pan that will hold it easily ; pour over the quart of gravy made of the trimmings. Season with a teaspoonful of curry pow- der stirred into an even tablespoonfuJ of flour; season with salt; 8te»v until tender. If the stew is not rich enough, add butter, and *hould the gravy stew down too much, add sufficient boiling water jn make the gravy. 119. Stewed Sweetbread ( Vea-). — ilemove the veins and skin, wash them well and lay in warm water. Half an hour before they are served, parboil them five or six minutes ; take them up and drop them in cold water, until you can pour into a fire-proof dish a tumblerful of the broth they were parboiled in. Roll the sweetbreads in flour ; season highly with red and black pepper, and salt to taste; put them in the fire-proof dish, lay over bits o( butter. Set the dish in the stove oven and stew a quarter of an hour. Oysters added to the sweetbreads is an improvement. 120. T: Stew Calf's Head. — Manage as for boiling, using let* Water ; season highly with any good catsup. It may be : jrried by adding curry powder to the flour used in thickening the gravjr. Kid's head is excellent stewed. 121. To Stew Pig's Head, Harslet, and Feet.SvWt th# rp ?2 MRS HILL 8 NEW COOK BOOK. pe/ part of the head from the jowl. Take out the brains ; cut on* the tars; clean all nicely and put to stew, seasoning wilt 1 pepper, salt, a dozen sage leaves, and two onions cut up fine. Wh'.'i tender, serve the jowl in a dish; garnish with green pars- of, and have a rich butter and parsLy gravy to serve with it. lake the upper part of the head, remove all the bone3, and i ul ,ta meat m small pieces; split the feet in half and take out the large bones ; cut the harslet in small pieces. Strain the broth, pour a pint into a stew-pan ; add a tabiespoonful of butter with a dessert- spoonful of flour rubbed into it ; set the stew-pan upon the stove ; mince a tabiespoonful of parsley fine and add with the butter. When the butter melts, return the meat to the stew-pan or pot and let it gently simmer a quarter of an hour. Wash the brains while the meat is simmering ; mash them with the baek oi a spoon and make to them, with two eggs, milk, and flour, salt to taste, a thin batter ; fry this as a pancake, cut in diamond shapes ; lay over the stew with sprigs of green parsley. 122. To Stew Fresh Pork with Potatoes. — Cut the spare-rib into chops, or separate the chine bone ; put them into a small covered pot or deep stew-pan; just cover them with warm water; simmer gently ; season with pepper and salt, and sage if liked. When tender, add, for a large spare-rib, a tabiespoonful of butter with a dessert spoonful of flour for thickening. Slice sweet pota- toes and put to stew when the meat is not quite half done ; unless the meat is old, half an hour will cook the stew, twenty minutes the potatoes ; put a layer of pork, then one of potatoes. Pork is Tery good stewed with green peas. Stewed apples make a good lAuoe for this dish. 123. To Make Hash. — Meats that nave been once done, only require to be warmed over. To cook them again renders them tough and insipid. Cut up the vegetables to be used for season- ing — onions, potatoes, tomatoes, etc., as may be preferred. Put the butter, flour, salt, pepper, and vegetables (or spices if prefer MEATfl. *?3 red as seasoning) into the stew-pan with ail the cold gravy that may have been saved ; essence of ham answers a good purpose; • fef Beef, eighteen inches from the fire wi!hou* stuffing, one hour and a half. Four pounds of chump-loin or k.dneys, one hour and a quarter MEATS. 81 Six pounds of breast, fourteen inches fiom the fiie, one hour. Ca'f's heart stuffed and tied in paper, three quarters of an hour Eight pounds, lug of mutton, eighteen inches from the fire, on« h >ur and a half. The same fcr a saddle of mutton. Five pounds of leg of lamb, fifteen inches from the fire, on« lour. Six pounds, leg of pork, with the skin on, eighteen inches frrnji the fire, two hours. Lamb and pork should always be well done. A large turkey, weighing fourteen pounds, eighteen inches from the fire, three hours. A full-grown goose, young and tender, an hour and a half. A grown tender chicken or duck, one hour. A green goose (which is a goose four months old), one hour. Wild fowls require less time than domestic. Wild duck, from a quarter to half an hour, according to size an I age. Pheasants half an hour. Grouse three-quarters of an hour. Woodcocks, twenty minutes. Partridges, half an hour. Serve on toast. Baste constantly ; have a good fire. Ducks have frequently a fishy taste ; this may be corrected by putting in the dripping-pan, onion, salt, and half a tumbler of hot water ; baste with this ten minutes ; then remove this, and baste with butter. It is said putting a carrot inside of the fowl will re- move the fishy taste. I have not tested this ; it is worth a trial After cleaning wild fowls, hang them so that they will not touch Different kinds should never be packed away together; a good plan is to hang them in their feathers. They may be kept in ccld weather several days. 1 do not agrre, however, with the French writer who directs that the fowl be " suspended by one of its long tail feathers, and falling from it is the criterion of its ripeness and readiness for the spit." The wild flavor is injured by much cooking. *t MRS. HILL S NEW COOK BOOK. 143. Roast Beef. — The sirloin, round, and ribs of the for* quarter, are best for roasting. Jjet the meat hang after it i» killed until tender. The length of time it will require for this, will depend upon the weather, age of the animal, etc. Mai. age tho piece to be cooked, by the rules given for roasting. Baste ai ioon as the meat is hot, with good sweet lard, then with its own irippbtgs. If the meat is not sufficiently fat, insert very narrow •trips of bacon, with an irstrument called a larding-needle, ab over it, and just under the surface. Half an hour before the meat is done, take off any covering (if any has been used) ; baste over the surface quickly with fresh butter; this, when used just before finishing the roast, raises a finer froth than lard. Dredge with flour as the gravy begins to drop. Let the roasting con tinue, until a rich brown color. The meat is not sufficiently done so long as the drippings look bloody. The juice of the meat is prepared for gravy. Strain the gravy. This is sometin cjs too rich ; remove part of it when this is the case, and reserve it for the soup-kettle, or to aid other gravies. Serve upon a hot dish. The roast will do the cook no credit if sent to the table upon a cold dish, and eaten upon a cold plate, which will convert the gravy into a kind of jellied tallow. Chou, mustard, pickles, and any acid jelly, are good accompaniments. Cranberries are also good. 144 Roast Veal. — The shoulder, loin, and fillet are the best pieces for roasting. Keep it until tender. Veal does not keep so well as beef, and must be wiped dry every day, and hung up. Never lay it down upon wood ; this keeps it damp, and it w u) oon spoil. Veal is the best meat for soup. The loin is consid «8ied the choicest piece for roasting. Regulate the fire as for the oeef; rub over with soft butter just before putting it on the •pit. It is less juicy than beef, and requires more frequent Vast* ing. Always saw through the bone of the loin, but not the skin, for the convenience of carving. Protect the fat with well-greased paper; sprirJtli. over a little salt, and d'edge with flour. Jus* before it is done, remove the paper ; baste well with the dripping* MJSAT8. 81 or with butter; dredge with flour, and let tne roast hang until of a good color, and the clear gravy begins to diip. Serve upon a hot dish. If the gravy is not sufficiently rich, add butter ; if too thin pour it into a stew-pan, rub a little flour to the butter, and let the grary stew three or four minutes. Serve in a sauce-boat. 1 15. Roast Fillet of Veal. — Remove the leg bone with I ■hai-p Knife; fill the space with a rich stuffing, seasoned highly with pepper, onion, and parsley ; salt to taste. Draw the sides together ; wrap the flap around ; skewer this firmly, and to pre- vent the skewers giving way, wrap the whole joint with tape, be- ginning at the hock, or small end. It requires great care, and some skill, to prepare this for the spit, so that when served it will present a good appearance. When first put down, baste as soon as the meat is hot, with salt and water, then with a table- spoonful of good sweet lard — rancid lard must not be used. Conduct the process as for roast loin of veal. A shoulder of veal may also be stuffed, and roasted in the same way. Fcr gravy, use the drippings prepared as for the fillet. 140. Roast Leg of Mutton. — Keep it hung as long as it can be kept with' tainting. Skewer it, and put it on the spit, so that it will ) d. g evenly ; turn it often ; baste as soon as hot, and continue tb ■* very frequently. Protect the fat with paper. Put half a tun... '. r of hot water into the dripping-pan ; as the gravy drops into .is, after using lard or butter, baste with it. Heat gradually ; the drippings strained, and slightly thickened with brown flcur, will make the best gravy. Currant jelly, or sou.e kin 1 of acid jelly, should accompany this. Grated horseradish is a to very good served with it. Always keep crowned flour on hand, in a dredging-box. When browning it be careful to stir constantly. If it burns, it is unfit for use. 147. To Roast a Saddle of Mutton. — The two loins without •eparating is a saddle, and is carved in this way : Cut ficu th« 80 MR8. niLl/s NKW COOK BOOK. tail to the end on each side of the back bone, from a to b t out* Muuilig downward to the edge c, ui til jt becomes too fat. Tbl slices should be thin, and if too long divide them. The fat will be found on the sides. The upper part is generally lean. Give a part of the fat to each person. It may be roasted by the directions given for roasting. Pro- tect the fat with greased paper. The strings it is tied on with should be greased; twisted woollen is best. The flaps should be cut off; leave very little of the tail and chump end. This piece requires close trimming, which if the butcher does not do, the cook must. Serve with the gravy which runs down. If you wish to thicken the gravy, set a stew-pan over a slow fire ; put two teaspoonfuls of fresh butter into it, and dredge in a teaspoon- ful of flour ; stir this well until it browns — but it must not scorch ; add the gravy very slowly, stirring it constantly ; if too rich, skim off the grease as it rises. Let it simmer a quarter of an hour, or until as thick as cream. Strain it into the sauce-b< at. fhe peel of a lemon boiled with the gravy, gives this a fine fla- vor, adding the juice after it is taken from the fire; or it may be flavored with wine, spices, currant jelly, or ary kind of good Catsup, using these in sufficient quantities to " delight the palate without disordering the stomach." Tomatoes and Irish potatoef caay be served with the roast. 148. Shjulder of Mutton. — This may be roasted as ,ho leg ard served with onijn sauoe. Place it or. the dish with the skii MEATS. 8T tide drwn, as represented in the accompanying plate, and, is carving, take the first cut from b to c ; cut a few slices each side, then on each side of the ridge of the shoulder-blade, in the direction of the dotted lines, c d. The tenderest part lies un- drr the Made bone, and is called the oyster-cut. The underside has many choice slices. The best fat lies in the direction c. When carved on the outside, or skin-side, slice from the knuckle to the broad end, in the direction / g. Roast must always be served upon a hot dish. A good gravy may be made, by stirring half a teaspoonful of salt to half a tumbler of boiling water ; pour this gradually over every part of the meat, after it is put in the dish, mixing with the juice that flows. When cut, it gives mois- ture and a pleasant taste to the meat. A separate tureen of gravy- should also be served. 149 Lamb. — The hind quarter is best roasted. When the amb is small, roast the fore and hind quarters together without dividing them. Lamb should never be sent to the table under, done; it requires less time in roasting than mutton, and freouent basting. Serve with mint sauce. The proper vegetables to ac- oompany it are, green peas, asparagus, and Irish potatoes. Serve th< gravy in a tureen ; if liked put in the bottom of the tureen • tablespoonful of acid jelly ; pour the gravy over hot, stirring briskly until the jelly is mixed with the gravy; or season thf gravy with Port or Madeira wine. 8fl MRS. HILL'S NSW COOK BOOK. 1 50. A Haunch of Venison. — This being a dry meat requii • great deal of basting. I have been informed by old huntors thai on this account it is best to roast it very soon after being killed. Piotect the fat with oiled paper, keep the string well greased to prevent its scorching ; a twisted woollen string is less liable to burn than a cotton one. Twelve pounds will require three hours before a solid, brisk fire. Currant jelly may be served in the gravy or sent to table as an accompaniment ; any acid jelly will answer ; crab apple or grape jelly is very good. Wine may be added to the gravy if liked. To carve this joint, the dish should be so placed upon the table that the knuckle will be farthest from the person carving. It looks well to wrap the knuckle with fringed paper as in the plate ; some of the best fat lies under, and if it should be necessary to use this, lift the joint by the part of the knuckle wrapped in paper. Cut a deep gash (but do not take out a slice) from a to b, slanting the knife a little, then take the slices from a to d ; cut them of moderate thickness and put upon each plate a slice of the fat. A haunch of mutton is carved in the same way. 151. Leg of Pork. — This may be stuffed or not as preferred if stuffed, cut a slit near th* knuckle, run the knife between the meat and bone, loosening i! carefully. Make a rich stuffing, season it with pepper, salt, onion, and sage; insert as much of the stuffing as possiole, or the bon« may be entirely removed and the space rilled with stuffing. Tak# a few stii.ches to prevent the stuffing from falling out; wrap a MEATS 8£ tope around the joint to keep it in proper shape. Nothing baste* it so well as good olive cil; it must not be the least rancid. Sh mid there be a prejudice against this, use fresh butter ; this give* lLo meat a more delicate iavor than lard. Fresh pork require* Joi ger cooking than any other ftvsh meat, and is disgusting §n the eye and palate if not thoroughly done. A leg weighing lit pounds will require at least two hours before a brisk solid fire. For the convenience of carving, it is well to have the skin scored before roasting, in thin strips half an inch apart, by merely pasa- hig a sharp knife through the skin. Be careful and never put the roast too near the fire at first, or it will blister. Boiled Irish po- tatoes, peas, and boiled onions, are the vegetables usually served with this meat. Apple sauce is a good accompaniment, and when it is not stuffed, send to the table along with the roast a sauce-boat of onion and sage sauce. 152. Sparerib. — The sparerib of a full-grown hog is better roasted than cooked in any other way. Baste it well. 153. Kid. — This animal is in its greatest perfection at five mouths old. The meat is delicate and juicy, and deserves to be more popular. Roast as you would lamb ; serve with the same accompaniments and sauce. The head is excellent stewed or baked, and also makes fine soup. This meat is good eaten cold with French mustard. 154. A Boasted Babbit— Whole Except the Head.— Th» ii cue bc»t stuffed While roasting baste frequently with butter; di edge it witfc flour and manage as with any other roust Thi MRS. HILl. 8 NEW COOK BOOK. ioad and liver may be boiled , split the head, take out the braini .nash them with the liver, and add to the gravy. Wine and jeilj 4re by some persons liked in the gravy. If a little thickening it leeded to the gravy ; set the gripping- pan upon the stove an? 1 v.-dke the gravy to taste. To carve : Take off the shoulders first, as indicated by the lin !,/, g Divide the back through, as by the dotted lines t, * take off the legs at h. The loin and legs are the prime pieces. Keep the rabbit in weak salt and water at least twelve hours if tha weather will admit. 155. Roast Turkey. — Truss the fowl by skewering the legsj Back. they are never drawn into the body as in boiling. Remove th« skewers before sending the turkey to the table. A turkey for roasting or baking may be kept longer than for boiling. Atler cleaning it well, wipe it dry, and without any or very little salt, let it hang several days. When ready for the spit, fill it with a rich stuffing. The stuffing must never be crammed — allow some room for swelling ; cut off the neck bone ; stuif the craw and tie the skin securely. Close the slit in the abdomen with a few •titches to prevent the stuffing from falling out ; break the breas* Done without tearing the skin. Dredge it we'll with floui, and shake off any loose particles. Place it eighteen inches from the fire, which should be brisk and solid. Begin to baste as soon as the fowl is hot, first with good sweet lard, and then with its drip- pings ; baste frequently ; when nearly done, baste with a spoonful of fresh butter; dredge well and smoothly with flour; place th# roast nearer the fire until it is of a light brown color and the spit, wash it well, and wipe dry ; dredge it Wfll with flour; stuff it with a rich stufling, seasoned with onion and sage. In a separate chapter, I have given several excellent receipts for making stuffings. The plate represents a goose, or large fowl, ready to be roasted by the string, the lines indicating the manner in %hich the breast should be carved. Roast it as you would a turkey. Serve with apple Muce. 157. A Green Goose. — A green goose is a W MRS. I11LL 8 NBTT COOR BOOK. goose not over four months old. It is not usual to stuff* thr.ia and they require less time to roast than a grown fowl. Whei trussed, the legs are drawn into the body, as in a boiled fowl. 158. Ducks — Are sometimes roasted without stuffing. vVhfl* /Z. — : ^T^x stuffing is used, well mashed boileo W..^^-~^ i*^ ' r ' s ^ P° tatoes > highly seasoned, ( / ^'^ ^' 'CT^^Sfes^ make a good stuffing. Wild ^^^^ fc ^ i ^^^^^ ss *^"^ ducks are never stuffed. There is very little flesh upon the breast of these fowls, consequently they must not be allowed to remain upon the spit a moment after clear gravy appears, or they soon become dry and insipid. Some persons prefer them a little underdone. Always stew the giblets ; mince them when done, and add to the gravy. When a little thickening is needed to the gravy, set the dripping-pan upon the fire, and sprinkle with a little brown flour. Onion and apple sauce are served with goose, wild and domestic ducks. The carving knife for poultry must be smaller than for joints, and always kept sharp and bright. 159. Wild Fowls — Are usually trussed with the head on, as in the plate, turned under the wing ; run a bird skewer through the thighs, and tie the legs. Pheasants, wood- cocks, or snipes, are all trussed, and served in the same way upon toast. Baste well with butter ; pour part of the gravy upon the toast ; send the remainder in a sauce-boat. Woodcocks and plovers are excellent picked and not drawn, wrapped in thick brown paper, and roastei on the hearth in Lot ashes. I (>0. To Bake Meat. — M. Alexis Soyer, a talented Frenok the/ de cuisine prouour.ces this nude ?f cooking "a semi Barbarian method of spoiling meat." As it is usually done, I MEATS. 9% fully agree with hirr. in this opinion ; but, by care and attention, baking may be made to nearly approach, though it can nevei equal, the superior excellence of roasting. A deep iron oven an- iwers the purpose better thnn the stove. WheL an iron oven ia is**!, the meat should be elevated a fiw inches, to prevent itn sticking or scorching A small trivet should be kept fcr lai pLq»ose , skewers crossed will answer, or a few muffin-rings. fLe principal rules to be observed are, bake slowly and steadily \ taste frequently. It h a convenient, easy way of cooking, and as economical aa Any. A learned writer upon the subject gives this estimate of the Icjs of weight which takes place in cooking animal food, by the three ways of baking, boiling, and roasting: 280 lbs. of* beef lost in boiling 73 lbs. 14 oz.; about 2(H in 100 lbs. 190 lbs. of beef lost in roasting, 61 lbs. 2 oz.; weight lost, 32 per cent. 90 lbs. of beef lost by baking 27 lbs.; weight lost, 30 per cent. So that, in point of economy, baking has somewhat the advantage. In turning, or taking up the meat, never pierce it with a point- ed instrument. Keep the juice within the meat, and do not have to look for it in the gravy, leaving the meat hard, dry, and in sipid. 101. To Bake a Round of Beef. — Keep the meat until tender . to hang it is best. Never parboil to make it tender. I entei my protest against this stupid management. If not sufficiently fat, lard it well, by inserting very narrow strips of bacon just Wider the skin. A larding-needle is necessary to do this. Pour ft pint cf tepid water into the vessel in which the meat is to be taked. Have a steady, moderate fire. Slow baking is alUimpor iant Begin to baste as soon as the meat is warm, and continue at least every quarter of an hour. Use bird at first, then its own drippings To prevent a crust firin'.ug too soon, and to keep the £4 MR8. HILL'S NE»V COOK BOOK. ekin moist, lay over it thick slices of suet, pork, or cold ham Over this lay a thin dough, made of flour and water (This ?« recommended for thick joints, that require a long time in baking.) Remove this half an hour before the meat is done ; baste well ; *» i inkle over a little salt, if any is required ; pepper it well; dredge well with flour, and finish oflf by browning the meat a light color. For gravy : Sprinkle a little brown flour into the gravy ; sth it in until well mixed, and to a pint of gravy, pour half a tumblei of boiling water ; let this boil up once; strain it into a tureen, and Bend to the table unseasoned. The flavor of the meat is preferred for the gravy. Should there be too much grease, skim off as much as may be necessary, and save it for soup. 162. TJie Round. — The round may also be stuffed. Remove the bone ; fill the cavity with a rich stuffing ; skewer it well bind it around with tape; bake by the above directions, if you wish meat juicy, baste frequently. Remove the tape and skewers before sending to the table. Pickles, horseradish sauce, acid jelly, Irish potatoes, celery, rice, are all good accom- paniments. To carve : Cut off the first slice evenly, around the a whole joint, from a to b. Do not serve this, unless an cuteide piece is preferred. The soft fat lies on the back, below the letter d. The solid fat should be cut in thin horizontal slices, at the point e. Each person should be asked the kind they prefer, and MEAT8. iMI be served with it. When the round is stuffed, it ma) :>e neeea aary to allow the skewer to remain. A silver one will, in this case, look more elegant. 163. Dr. Kitckiner's Receipt for Baking a Round of Btef- £eep it lightly salted — a week if the weather will admit — le*. time if there is danger of its spoiling. When ready for oaKing wash and wipe it dry. Put it in a brown earthenware dish, large enough to hold it. Pour in a pint of cold water. Cover it with two or three thicknesses of greased foolscap paper. Never cover anything that is baked with brown paper; the pitch and tar that is in brown paper will give the meat a bad taste. Bastfi frequently over the paper. Bake slowly four or five hours, in a moderate oven. Grated horseradish is a good accompaniment. lf>4. Beef a-la-mode. — Remove the bone from a round weigh- ig ten or twelve pounds; keep it until tender. The day before is to be cooked, spread over it a mixture of two teaspoonrals of salt, two of fine black pepper, one of pulverized saltpetre. One teaspoonful o( cinnamon, the same of ginger, mace, allspice, cloves, and coriander seed, all beat together and sifted, then moistened with vinegar and spread over the meat. Ten o'clock next morning, fill the space from which the bone was taken with a rich stuti. ugj seasoned highly with thyme, parsley and onion. Roll the piece a good circular shape, and bind tightly with a broad tape ; lard it well with narrow strips of fat bacon. Put a small trivet in the bottom of a pot, or deep oven ; pour in a pint of warm water ; place che meat upon the trivet ; put it to baking, and as soon &* t warms, begin to baste with good sweet lard ; rancid, strong kid should never be used for basting, it spoils everything it touches. Continue the basting with the gravy. Half an hour before the meat is done, baste and dredge with flour; bake a light brown color. Thicken the gravy very little with brown flour; pour in half a teacup of boiling water; let it boil up once, and p >ur into the gravy-boat. If too greasy, remove the *vp*e •6 MRS. HILL 8 NKW COOK BOOK. fluous grease. This is excellent cold, and will keep weli. will require at least four hours' baking 165 A Brisket of Beef. — Joint the bone, by sawing throagh h v'Miout cutting the outside skin. This is done for the conveni Wire of carving. It may be stuffed with oysters, or any ricl stuffing, first removing the small bones, and supplying their places aith stuffing; manage by the foregoing directions for baking. The heart and liver are excellent stuffed and baked. Remove the ventricle from the heart ; clean well, and slightly parboil it, and also the liver ; then stuff them. To make a good stuffing, take equal quantities of the kidney, suet and feread crumbs. Chop the suet fine; season highly with parsley, pepper, red and black; salt to taste; ginger and lemon peel if liked; work it up with a raw egg. Send the gravy to the table just as it comes from the meat, unseasoned, in a hot tureen. 166. Mock Goose. — Cut two large tender steaks from the round. Lay one In the bottom of a oaKing-pan. Cover it ove? with lard ; sprinkle over this bread crumbs, or dredge thick ly with flour. Season with salt, sage pulverized, and pepper. Lay on the other steak ; pin them together with bird skewers, or slip a broad tape around, to prevent displacement. Spread a thin coat of lard over this ; put on the bread crumbs, or flour as at first, without the seasoning. Pour a tumbler of water in the pan, and bake slowly. If baked in a stove, lay a tin plate »r cover over until it is nearl\ done. Baste occasionally. Veal eak is best. 1 u7. A Sirloin of Beef. — Keep this a few days, until tender A hen ripe for baking, wash it and wipe dry. Put it to bake iB » deep iron oven, having a trivet upon the bottom to elevate it. Pour in a p ; nt of warm water; bake slowly, having most of the fire a*, the bottom of the oven. If baked in the stove, cover th« meat «Jl ovej the top with a crust of coarse flour, made up MEATS. 97 with water. Baste frequently with sweet lard at first, then with the gravy ; allow twenty minutes to the pound fo.* baking, if the meat is thick. A.l<.ut a quarter of an hour before it »s done, baste well ; dredge it with flour, and bake a light brown color. If th<* .neat is very fat, and the gravy too rich, pour off* a part wf- .t for soup, or hash gravy. To make the gravy, dredge in * ablpspoonful of flour ; pour in half a tumbler of boiling water; **t this boil up once, then strain into a tureen. The dish and tureen should be hot. To carve : Cut long slices from a to b. There are nice tender slices indicated by the line running to c. Send a slice of the fat upon each plate. The inside of the sirloin makes tender steak. 168. Ribs of Beef Boned and Stuped. — Take the first three long ribs ; keep them several days slightly salted ; remove the bones ; lay the meat out flat ; pepper it over well, and lay over a rich stuffing, made of a quarter of a pound of suet, or butter cut fine, the, same quantity of bread crumbs, a tablespoonful of parsley shred fine, the same of thyme and sweet basil, (if liked), a tablespoonful of onion minced; salt to taste; pour over half a tumbler of hot water. Let this set until the bread crumbs are M-iirated with the water; then beat in two eggs, and pour the mixture into a hot frying-pan, into which has been melted a tca- npoonful of lard. Stir the batter until it is of the consistency of mush. After spreading the stuffing over the meat, roll it a gooa shape; wrap it with tape ; insert a skewer, and bake it as the •irluin. IJeg'n to cai ve from the thinnest end. This is gt*>d 5 98 mrs. hill's new cook book. pressed a id eaten cold. When one part of the meat is thiftnef than the other, cover the thin part with greased paper, and baste over it frequently, or the thin part will be overdone when the thickest is only sufficiently so. Fifteen or twenty m'nutes to the pound (depend ing upon the size and weather) will be suffi §ient time to bake. 169. Spiced Beef. — Make a brine with half a pound of salt, the same of sugar, half an ounce of saltpetre, a tablespoonful of allspice, whole grains; measure and bruise them ; half as many cloves; a tablespoonful of black pepper ground course; half a teaspoonful of red pepper pulverized. Boil these in three tumblers of water. Take a piece of the round weighing eight pounds; pour this spiced water over it; turn it once or twice a day for ten days. Then salt it sufficiently, and put it to bake in a deep earthen dish; pour the brine over it; cover with a dough made of course flour and water. Lay pieces of suet ovei the meat thick, before putting on the sheet of dough. Bake slowly, and let the meat become cold in the pan. To be eaten cold with pickle and French mustard. This keeps well. Fresh beef tongues are good prepared in the same way. 170. Mrs. Randolph's Receipt for Hunter's Beef. — Sel ,ct a fat round weighing twenty-five pounds. Take three ounces of salt- petre, one ounce of cloves, half an ounce of allspice, one large nut- nitg, one quart of salt, a tumblerful of syrup. Beat the spices, suit, and saltpetre together; pour over the syrup; rub it well on botk sides with this mixture (first take out the bone) ; sprinkle some of it on the bottom of a tub that will just hold the beef. Lay it hi and strew the remainder over the top. Turn it, and rub the mixture on well, every day for two weeks, or as long as it can be kept without tainting. At the end of this time wash the meat ; fill the hole from which the bone was taken with suet ; roll it tight, and bind with tape to keep it round and compact. Lay the meat in a pan of convenient size ; cover tlie pan with a crust MEATS 94 of coarse flour and watei, rolled thin. Five hours will be re quired to bake. 171. Steak a-la-mode. — Cut the steak in thin slices; pound llightly. It should be kept until tender. Lay the slices in an •arthen dish, and between each layer put a seasoning of a mix ure of bread crumbs, half a teaspoonful each of mace, cloves, allspice, ginger, and red pepper ; salt to taste ; a tumbler of to- mato catsup ; a tablespoonful of butter. Bake half an hour in a moderate oven. Veal, pork, mutton, and venison are good prepared in this way. When spices are not relished with meat, always omit them and use any seasoning preferred. 172. To Bake a Fillet of Veal. — Hang it until tender, wiping it, every day with a dry cloth. Meat should not be laid upon wood, as this keeps it damp. When ready for baking, separate the fillet or thigh from the loin and shank. Take out the bone with a sharp knife ; fill the space with a rich force-meat of bread crumbs, chopped onion, parsley, and a tablespoonful of but- ter ; salt and pepper to taste ; beat in two eggs and fry the mix- ture, stirring constantly, ten minutes. Wrap the flap around. After being stufTed and wrapped it should look as before the bone was removed. Wrap tape around and msert a skewer as in the plate ; put it in the oven with something under to elevate it an inch at least ; pour in a pint of warm water. Bake slowly audi baate frequently. If the gravy is not rich enough, rub an even tablespoonful of flour into a tablespoonful of butter and add to the g-avy. Tomato patsup with the gravy is an improvement; iOO mrs. htll's new cook book. to t tfo tumblers of gravy add half a tumbler of catsup, 01 stew • few tomatoes and a little spice with the gravy. To carve: A fillet resembles a round of beef and is carved in the same way. Cut off the top outside piece, then cut round, thin iliees. Send some of the stuffing upon each plate. Serve with sickle, catsup, or French musUird. 173. Veal a- la mode. — Prepare this two days before cooking Cut half a pound of bacon in thin strips, removing the skin and any rancid parts. Let them be two inches long and a quarter of an inch thick ; with a sharp knife make deep incisions all over the meat very near each other. Prepare a seasoning of a quarter cf a pound of kidney suet, one tablespoonful each of thyme, pars- ley chopped fine, four tablespoonfuls of onion minced very fine, a quarter of an ounce each of mace, cloves, and allspice, and one nutmeg, beaten together and sifted ; mi < with the onion and parsley. Season high with red and black pepper mixed, a table- spoon even full of salt. Put a little of this seasoning into each in- cision, then roll each slice of bacon in it, and press them down in- into the slits or incisions ; also cover the top of the meat with the season ing. Lay it in a deep earthen pan large enough to hold It without cramping ; cover it close and keep it two days after it Is prepared in this way. When ready for baking, pour a tumbler of warm water in the dish, and bake four hours, if the piece weighs ten pounds ; baste well with good sweet lard. This is excellent cold ; should be prepared in cool weather. 174. To Bake a Calf's Head. — After boiling ;i remove the bones (cut out the tongue and serve upon a separate dish) ; cut the pieces in slices of uniform size. Lay them in a fire-prool dish. Grate a tumblerful of bread crumbs, mix with them a tablespoonful of powdered sage, the same of parsley shred fine, And a quarter of a teaspoonful of Cayenne pepper. Beat up th« yolk of an egg, put this smoothly all over the meat; then sprinkle over thick the bread-crumb mixture; put it in the a^** and MEATS. 101 when It begins to brow n, begin immediate", y to ")aste over it with melted buttei ; a very few minutes will be required to bake it. Serve with a piquant sauce, made by seasoning a pint of the broth the meat was boiled in with mace, pepper, wine, or catsup ; or Itew mushrooms in the gravy. The brains may be manned and add- ed to the gravy. Celery vinegar seasons the gravy well. The per ton who directs in such matters in each family should give especial Obstructions as to the sauce to be used with each dish, adding the ingredients to suit the taste of those who are to be served. In many families there is but one style of gravy or sauce, or at best two. and this never varies. Where a supply of flavored vinegars and catsups are kept on hand, nothing is easier than to give a pleasing variety. To have the same unvarying sauce, gravy, or stuffing, denotes, as Dr. Kitchiner expresses it, "poverty of invention." Lamb and kid's head are good prepared in this way ; also calf's feet and turtle fins: 175. To Bake Sioeetbreads. — Lay them in water an hour be- fore using ; parboil them. Cut slits over them and lay in strips of pork or bacon. Put the sweetbreads in a shallow fire-proof dish ; pour in a tumbler of the water they were boiled in ; a tablespoonful of butter with an even tablespoonful of flour rubbed in. Salt and pepper to taste. Baste well, and serve as soon as done. A pint of oysters added to the gravy will improve it. 176. To Bake a Fresh Beef Tongue. — Parboil it in very little water, just enough to cover it, two hours. Take it up, cover it over with the yolk of an egg ; then sift over a thick coat of fin* brever water to cover them well, and simmer steadily until the ••-ake is nearly ready for the table ; strain the liquor ; return it to the stew-pan, and thicken with a tablespoonful of flour rubbed into h tablespoonful of butter, for a pint of gravy. Season with catsup. Send to table in a gravy-boat. 178. To Bake Mutton. — Keep it as long as it can be done safe- ly. If not fat, lard it with strips of bacon. As with all other joints, bake slowly and baste well. Attention and good judgment are necessary to know when to take the meat up ; it will very soon become dry and hard if suffered to remain in a hot oven after it is done. Serve with a sauce made in this way : Strain the gravy into a stew-pan, stir it over the fire a few minutes ; add a glass of Madeira wine, and a large tablespoonful of acid jelly, currant or grape is best ; serve in a tureen. As the wine and jelly may not be liked by some persons, send a sauce-boat of gravy made with ml them, slightly thickened with browned flour. 179. Mutton to Imitate Venison. — Take the breast, or best par* of a neck of mutton. Rub it over well with a mixture oi half an ounce of allspice and the same of black and red pepper mix»d. Rub *vith this and turn once a day for two days ; when icady to KaKe, wash off the spice , put it in a pan or oven, lay ovn it slice* MRAT8. i05» of cold nam taken from the fat part; oier Uis lay a *:hni sheet J dough m;ide of flour and water; pour in a tumbler of hot water. Bake with a brisk solid fire; baste with its own gravy. Wheft nearly done remove the crus*:; baste well ; dredge v\ith flour, brown a li*rht color. Eat hot or cold. This is excellent. 180. Tc Bake Land or Aid. — Follow the directions given fbi baking mutton. It requires less time to bake lamb or kid than mutton. When half done, season well with salt and pepper; wait ten n».»iutes; baste well, and dredge with flour; bake a light color. If properly basted, the meat will be delightfully juicy. The fore quarter and loin are sometimes baked together when the animal is small. Joint the large bone to make the carving easy. This is also good barbecued. A hind quarter is excellent stuffed ; remove the bone and fill the cavity with a rich force-meat. Thicken the gravy slightly with a paste made of flour (browned flour is best) and water; stir this into the gravy, and stew a few minutes. Should there be unnecessary grease, take it off. With a proper fire, one hour will bake a joint weighing five pounds. Mint sauce must always be served as an accompaniment. Send the gravy in a tureen. Green peas, lettuce, potatoes, are suitable vege- tables to be served with lamb. To carve: Divide the shoulder from the breast and ribs, by pass- ing the knife under the knuckle, in the direction a b c. Lea,ve part of the meat on the ribs. Lay this upon a separate dish ; cut in the direction of c toe. The ribs are now separated from the gristly part, and may be divided a indicated by the dotted lines e e or iL 181. To Bake a Fresh Venison Ham. — If not very fat, cut incisions lengthwise on the top ; into these insert narrow strips of pickled pork or fat bacon ; press them in below the suifaee; ran a sharp narrow-bladed knife between the shank bone and 104 MRS. hill's new cook book. meat, and ins* rt rich stuffing ; tie it around the shark to icci rt tht stuffing from falling out. Spread a coat of butter over the whol« surface of the meat; hy over it a thin crust of flour and water , put it to bake in a pan ; pcur in a tumbler of water. W hen hilf done, season wit-h salt and pepper; remove the crust; bast* well ; dredge well with flour, and let it bake until a light brown Carve it as in the directions given for roasting a haunch of venison and serve with the same accompaniments. 182. Mock Venison.— Cut the meat from a good round of veal ; trim the skin off carefully ; grind the meat ; season with spices to taste ; pepper highly ; add a third bread crumbs ; two or three eggs to bind the whole together. Give the meat a good shape; wrap it well in the skin; bind it with broad tape; bake it ; serve hot with gravy, or press and eat cold ; will keep several days in cold weather j remove the tape. 183. To Bake a Pig. — All meats are better for being kept several hours after being killed, except pig. Dr. Kitchiner says, " it loses part of its goodness every hour after being killed ; if not fresh, no art can make the crackling crisp." If intended to be baked whole, it should not exceed a montli old, and should be fat and plump. Kill it early in the morning, if for dinner. Im- merse it in hot water (but not boiling) a few minutes j the* scrape off the hair, repeating the process until every part is white and clean ; force off the horny part attached to the feet Cut off the feet at the first joint; do this carefully, with a eb&rp knife. They are often very carelessly chopped off, leaving tiw bone projecting beyond the meat. Mrs. Hale gives excellent di rections for thoroughly cleaning a pig : " Take the wax out of the ears ; the dirt from the nostrils by using a small skewer (oi piece of wire) covered with a bit of thin rag, which you must wipe often upon a coarse towel or dish-rag ; take out the eyes with 8 ■harp knife or fork ; clean the tongue, gums and lips, by wrap ing with a sharp knife; wipe them ; be careful not to cut them MEATh. 105 run your hand up the throat ; take out all the clotted Hood and loose pieces found there, and lastly cleanse the other end of the pig, by putting a skewer covered with a eioth through from the inside; wipe the batter used in making the stuffing. When put to bake, ekvaie the turkey a little; it will be less liable to burn than if laid nj 01 the bottom of the oven. Lay slices of pickled pork or fat bacon, taking off' the rind and any rancid part, over the breast th'uk and tuck a piece under each wing; pour in a pint of warm water. Cover the vessel with a well-fitting cover and bake slowly, putting most of the fire under the oven until ready to brown it. If baked in a stove, put over a cover of dough, made of Hour and water ; remove it when the turkey is nearly done. Baste very frequent- ly, with sweet lard at first, then with the gravy. In turning or taking it up, be careful not to puncture it with a fork or other sharp instrument ; this makes unsightly gashes and lets out the juice. Half an hour before the turkey is done, put the giblets to stew; boil four or five eggs hard ; cut up the giblets when done ; slice the eggs, and put them with the gravy into a tureen. Serve the turkey upon .» hot dish. Rice boiled dry should be sent to the table with it, and cranberries or stewed apples. 180. Goose. — Rub the goose, the night before it is to be cooked, with a mixture of pulverized sage, salt and pepper — equal propor- tions of sage and pepper, and as mach again of salt. When ready for baking, wash it well and wipe dry ; stuff it with the following pre] »aration : one tea-cup of bread crumbs, one of well-mashrd Irish potatoes, two tablesponfuls of onion shred very fine, twe teaspoonfuls of sage, rubbed fine and sifted if dry, chopped fine if green ; salt and pepper to taste ; beat in two eggs ; add a tablespoon fill of butter, and fry a few minutes, stirring constantly ; put this hot ii to the goose. If the flavor of sage is not relished, u?e less or omit it altogether. Put it to bake in a pan or oven ; baste well. Stew the liver and gizzard in very little water ; slice them and add to the gravy, or keep them whole, and lay upon the dish. The liver is considered a great delicacy. Thicken th« J08 MRS. ITILL8 NEW COOK BOOK. gravy slightly with flour. Curve as the roast gooss Ociot sauce or apple sauce are the proper sauces. 187. Ducks. — Two are necessary if t'..~ f'ai;iily numbeis half I dozen. Clean them well the evening before 4 ,hey are wanted* Singe off any hairs that may remain after being picked ; season th* atuiiing highly with onions and sage. Rub the ducks over with butter. Put them to bake ; when warm begin to baste. If young and tender, an hour will be sufficient time to bake them. Mince the giblets and add to the gravy. Onions, stewed cran- berries, apple sauce, and rice — all, or either of them, should be sent to the table with the ducks. Wild ducks are seldom stuffed, and require less baking than the domestic. 188. Partridge. — To carve: Divide in half lengthwise. Pigeoi the same way. 189. Large Fowls, Chickens, Guinea Fowls, Capons — How to Fatten, and Bake. — Fowls should be cooped several days before being killed, and supplied regularly with fresh water and an abundance of nutritive food. Nothing is better for them than coin meal, made into dough with boiling water. To feed them once a day with rice, just scalded well until the grains begin U> well, fattens them rapidly and improves the quality of the meat. Never prepare more dough or rice than can be used ) efore it sours ; when it becomes so it is injurious, and fowls will not fatten wp:>n it. Their coops should be kept clean and dry ; a good plan is *,o build fattening-coops, by driv'ng four posts into the ground MEATS 109 the size you wish the coop; fill up the space between with uar row strips of plank, far enough apart to allow the fowls to feed by thrusting their heads through the bars of their pri«on. Cover the roof with boards, making them project over the bodj of th? coop far enough to protect the troughs placed close to the ux>p The troughs should be shallow and narrow, kept clean, fr*. quently replenished with fresh water; there should also b« troughs for holding food. The advantages of this way of feeding ire so obvious they need not be pointed out. A handful of dry grains of corn and wheat may occasionally be thrown to them. All this should receive regular attention ; ample compensation will be found in the rich, delicate flavor of the flesh, so different from half-starved poultry suffered to run at large, and when needed, run down, caught, killed and put upon the table in a marvellously short time. One should have the stomach of an anaconda to digest such meat. I give no directions for cooking fowls managed in this way, since no skill or art of the cook can make them "salubrious or savory." A young pullet, capon, or guinea fowl just come to its growth, "fat, plump and rosy," is always acceptable to the majority >f palates. Kill them over night; swing the fowl immediately .if ter killing. Bake by the directions given for baking fowls. Ri e, pickles and Irish potatoes are good accompaniments. To carve : Fix the fork irt tfre breast ; take off the wing*, tfiei ttio legs, then the men y though*. In the plate the fowl is repie- fenfced as turned upon tne side; Jte is done to shew how it. »i 110 mrs. nn.i/e nsw cook book. carved oh tie back. Separate the breast from the baok by cut ting through the tender ribs on each side. Carve the back bj th« lines. It is usaal to truss wild fowls with their heads on, to distin- guish them from domestic; remove the intestines carefully, and •kin the feet. 190. Pompeifs Head — Mrs. Bis Receipt. — Three pounds o* tender beef or mutton, a quarter of a pound of lard, and thres onions, minced fine. Season highly with red and black pepper and sage ; chop the meat fine ; mix the seasoning with it thorough ly ; form it into a large ball. Make a circular hole half through the centre of the ball ; dredge it well with flour ; put it in a pan to bake, baste it well with butter ; sprinkle again with flour; continue to baste until done. Serve upon a flat dish. l^T* m nearly all first-class cookery books it is usual to de vote a chapter to directions in the art aJid mystery of carving. Observation and conversation have taught me that very little at- tention is given to this chapter, ladies deeming it entirely a mas- culine accomplishment. This is an error; though they may sel- dom be called upon to handle the carver, yet an emergency may arise, and it is well to be prepared to act with grace and confidence; besiJes, a knowledge of this art will enable mothers to teach their sons, sisters their younger brothers. 1 have therefore pur- posely so connected these receipts for cooking meats, etc., with the rules for dissecting, that a knowledge of one could not oe ac- quired without at the same gaining some information as to tha Other. Practice and experience must perfect the work. "Cleanliness ehonid be the first lesson In the kitchen.'* i91 Tj Fry Meat. — The frying-pan is decidedly the most popular of the kitchen utensils. It is a cor. venient, expeditious way of cooking, requiring less fire than any other mode. Some persons condemn it as "a pernickus way of preparing meat;* MEATS. Ill giving as a reason that " the influence of heat ».n *att\ sub*ti ce» effects chemical changes whereby they are rendered more uiffi cult cf digestion ; hence those culinary operations in which »/il i* •ubjected to high temperatures are objectionable." Frying, however skillfully performed, can never be a delicat* way of cooking meat, or one suited to the stumachs of child ret or persons of weak digestive powers. Monsieur Soyer say a that " the usual complaint of food being too greasy prepared by frying, is totally remedied by frying the meat in a small quai tity of lard, Ml, or butter, which has attained & proper degree of heni^ and, he adds, the objection to this mode of cooking lies in the manner it is performed, the usual practice of cooks being," to lay the article in cold fat, and letting it soak while melting." Dr. Kitchiner defines good frying to be " boiling in fat." Some tilings •re best cooked in this way, others in very little fat — a process Between frying and broiling, which M. Soyer calls semi-frying or sauteeing. This is particularly suitable for cooking meats partly dry or underdone. It is important to know the precise time for putting the meat in the fat; throw in a piece of bread just as the lard ceases hissing ; if it browns a light color, the fat is just right ; if the bread burns, the fat is too hot. For frying a large quantity of steaks or cutlets, a shallow oven or spider will answer bettei than the frying-pan. Watch the vessel carefully while the frying is going on ; turn the meat frequently ; be care- ful not to pierce it and let out the juice. Meat-tongs are best for turning, but where it is not convenient to use these, stick the fork in the fat, or slip a broad-bladed knife under, and turn in tnat way. Take up the meat the .noment it is doiie, before * hard crust forms ; cover it |i a hot dish. Nothing is so gcx>d tci fry kg as nice lard. Butter scorches too easily. " The world 1b full of duties for willing bands. 192. M. Soger's Receipt for Semi-frying Round Beef Steak.— Cut the steak three-quarters of an inch thick; saw thr >ugh tht bone, if it is taken from the rump. It should weigh a pojnd, 112 mrs. hill's new cook book. and be fat and tender ; roll the steak in flour or meal ; shake off any particles that will not adhe re. Put a frying-pan upon the fir« oi stove, with a tablespoonful of lard in it (the spoon should not be helped); when sufficiently hot, lay in the steak; in two minutes, turn it. Repeat this until it is done, never leaving the steak ifter it begins to fry, until it has been in the pan twelve minutes. Should the fat become too hot, lessen the fire ; remove the pan until it cools sufficiently; the gravy must not be allowed to scorch When the steak is half done, season with a teaspoonful of salt, half a teaspoonful of pepper, putting half on one side ; then turn it, after frying two minutes, and season the other side. Feel with the finger, and when the meat is firm under the pressure, it is done. Lay it immediately upon a hot dish, and pour over melted butter, or gravy may be made in the pan by pouring in a small teacup of boiling water when the steak is nearly done, aftei seasoning it. Persons who like onion or eschalot with steak, can fry the onion cut up fine in the frying-pan, allowing a quarter of a pound of onion to a pound of steak. The seasoning may also be varied by rubbing mustard, a little of any flavored vinegar preferred, or curry powder, into the butter before melting. 103. Beef Steak. — The tenderest are to be found on the sir loin. The tenderloin is delicious, but good steaks may be taken from the round. Some prefer the seventh and eighth rib 1 *, because the fat and lean are better mixed. If the weather is cold enough to admit its being kept several days, it will be bet- ter than to seek to make the meat tender as soon as killed, by beating or pounding. As soon as possible, put the steak in a clean bag ; tie it tight, and if in fly season, roll the bag in a paste )f lime and water, to stop all the interstices through which the green fly could deposit its eggs. Some persons carele? sly leave the steak exposed for hours, giving the fly time to scatter egg« over it, and in this condition it is bagged or set away for use. The sequel may be guessed. Hang the bag in a cool riace; us* no aalt about the meat as long as it can be kept withoui MEATS. 113 tainting. Cut the pieces when about to rook trcm, of uiform size. Should one part be thicker than the rest, equalize the siz* by beati v ig the thickest part. Snould there be too much fat trim it down. Roll each piece in flour or me^L shake slightly and lay in a pan of boiling lard. There should be fat enough ta cover the steak. When brown on one side, turn it, and as soon as the Mhole is a light brown, take it up on a hot dish. Into the lard necessary to fry a p^und of steak, dredge or sprinkle a small tablespoonful of flour; stir this in smoothly, pressing out all lumps ; pour in half a tumbler of boiling water; let this boil up once ; pour it over the steak. Onions may be fried in the gravy, after the steak is taken up; the white silver skin are the mos* delicate. Fried apples are a good accompaniment ; also horse radish sauce. 194. Mrs. F. J s Daubed Beef. — Have a round of beef, weighing ten pounds, prepared as for roasting. Cut a dozen long thin slices of fat bacon ; remove the skin, and should there be any ran cid part, remove that. Lay them in a seasoning of salt, pepper and vinegar. Spread the meat out after cutting out the bone. Make deep incisions in the flesh, but do not cut through to the skin. Press the slices of bacon into the incisions; roll the meat com pactly ; wrap it well with broad tape, and insert two skewers. Cover the top and bottom with sliced onion, and set the round away until next morning. Remove the onions, but reserve them, and also any vinegar seasoning that may be left. Put into an oven that will just hold the meat, a pound of good sweet lard. When hot. lay the beef in and fry it slowly, turning it twice. Be careful and do not puncture it with a fork. When it is a light brown color, take it up ; put it into a deep stew-pan, or pot that will hold it without cramping. Put skewers, muflin-rings, or an inverted plate under the meat, to prevent its resting upon thfl bottom of the vessel ; flour the meat well ; put it in the pot, and pour over boiling water enough to cover it. The vessel must be well covered with a c C6e-fitting cover; s mmer gentlj IM MR8. mu S NTCW COOK BOOK. one hour; turn : t; pcur in the vinegar seasoning in which thl bacon lay over night; put the onions in with three sliced car rots, ft bun:;h of parsley, thyme, and sweet basil; a dozea dtavss; the same of allspice; three large pieces of mace; a table ipooufil rf butter. Cover the oven, and simmer gently anothei feoui. Take the meat up on a hot dish. Make of the broth a m ach gravy as is needed ; the remainder may be converted int# good soup, by adding a little thickening, catsup and wine. 195. Beef Liver. — Wash it well; remove the veins ; parboil it an hour before it is to be cooked. Pour the liver and water into a vessel, let it set until nearly cold ; slice it in pieces an inch thick ; season them with salt and pepper. Cut half a dozen slices of fat bacon ; remove the skin ; put them with a tablespoonful of lard into the frying-pan ; when the lard is hot, roll the slices of liver in flour, shake them slightly and put them to fry; turn frequently. Take the bacon up when crisp ; they will be ready to take up be- fore the liver. Take the liver up when done ; dredge a little flour into the pan; pour in a small teacup of boiling water ; let. atl boil up until the gravy thickens sufficiently, and pour into a sauce-boat. It should not be poured over the liver. Serve the liver and bacon together upon the same dish. Calf and hog's liver are better than beef, and may be prepared in f he same way. Butter may be used for making gravy, if preferred to the lard. 196. Beef Kidney — Should be parboiled; cut in small pieces, •easoned highly with pepper and salt, and frie 1 as the liver. Serve with tomato sauce. H7. Sweetbreads. — Parboil them five minutes ; take them uf tud drop them in cold water. When ready to fry, remove all ikin. roll them in flour; season with pepper and salt, and fry light orown. They should be taken up immediately, or they wiL be loo rich. Strain the gravy ; sprinkle a little flour in the pan ■tir it well ; pour in a wineglass of boiling water ; just as this boiU MEATS lift up, pour in a wineglass of good Madeira wine, or catsup / pre ferred 198 Tripe Fried. — Cut it in slices, after being boiled d jne* f dip each piece in thin batter and fry in hot lard; take them up Mear of grease. Very few minutes will be required to cock it suf ficiently, and if suffered to remain too long the tripe will be hard and tough. It may be fried without the batter ; put a table- wpoonful of lard into a frying-pan ; shred an onion fine, and as soon us the lard is hot, put the onion and tripe in ; fry until a light brown. Serve without gravy ; make a sauce and send in a tureen ; for the sauce, use a tumblerful of melted butter, a table- spoonful of chopped pickle (onion is best), the same of lemon juice, or strong vinegar. Let this simmer five minutes ; send to the table hot. In frying, lay the rough side down first. 199. Cow-heel. — After being well cleaned, boil them until the bones can be removed easily. Cut eaeh heel in four parts; dip them first in beaten egg, then roll in bread crumbs or corn meal, Hid fry in hot lard until a golden color ; very little cooking is accessary ; or fry them plain until slightly brown. French mus- tard is good eaten with them, or any of the store sauces. Season extempore. 200. Veal Cutlets. — Cut them half an inch thick from the fillet or thick part of the thigh ; if not quite tender, beat slightly with a wooden meat-mallet, not enough to cut through the meat; (lour them ; shake off any flour that does not adhere, and fry in hot lard, turning frequently, or they may be dipped in egg, then rolled in fine bread crumbs, and fried. For gravy: Pour off the fat (use it for greasing the griddle) ; put a tablesr x>nful of butter in the pan ; stir in a heaped tablespoonful of flour until it browns ; pour in half a tumbler of boUing water. Season with catsup of any kiLd liked, and pour over the cutlets. Serve upon a hot dish. 116 MRS. HILLS NEW COOK BOOK. 201. Veal Cutlets with Oysters. — Empty into a bowl a pint of oysters with their liquor grate a tumbler not quite full of bread or cracker crumbs ; add that to the oysters. Season with pepper and salt; let this stand until you can prepare half a dozen thin tender cutlets. Put a pint of lard into the frying-pan ; whci toiling hot, roll the cutlets in flour and drop them into the boilii § laid. Watch them carefully, turning often; they must not be permitted to scorch ; when half done, pour off half of the lard and add the oysters. Take them up when the oysters begin to shrink. Serve in a hot covered dish. Send the gravy in a tureen ; a little flour may be added to the gravy if it is not thick enough. 202. Veal Cutlets with Tomatoes. — S^ald and skin half a dozer large tomatoes ; more if they are small. Cut up fine and add tn the tomatoes a medium-sized white onion, a dessert-spoonful o' brown sugar ; salt and pepper to taste ; stir them to the toma- toes. Put into a stew-pan a tumbler of hot water, the tomatoes, two tables poonfuls of line bread or cracker crumbs, and a table- spoonful of butter. Let these simmer gently, covered while the cutlets are being fried. As soon as the cutlets are done, put them in a hot covered dish ; pour over them the tomatoes from the stew-pan. 203. Veal Cutlets Curried. — Cut a pound of veal into slices two inches square. It should be kept until tender. Beat up two eggs ; have a plate of fine bread crumbs ; dip each cutlet first \\ the egg, then roll in the bread crumbs, pressing the bread on with the back of a spoon. If they are not well covered, dip again in the eggs and bread crumbs. Have a frying-pan ready with half a pound of boiling lard ; fry a light brown color. Before putting the cutlets to fry, put into a s' aw-pan an onion and tart apple cut up, one tablespoonful of tatter. Let these stew, stirring con- stantly until of a golden color. Now put the cutlets to fry ; turn (h' m. Mix upon a plate two teaspooi fuls of flour, the same of curry powder; make this into a paste 1v ith sweet milk. lour into ths stew-pan a tumbler and a half ^i sweet milk ; stir it wel} MEATS. in rith the butter. Be careful that the butter cbes net bum; pom Ti the milk as soon us the cnion is of the right color. When '.t be* gins to boil, stir in the paste of flour and curry powder. Take up the cutlets, as soon as done, on a hot dish ; pour ever the gravy* K dish of boiled rice should -.ccompany this. 201. Another Way to Use the Curry Powder. — Omit the egg and bread crumbs ; rub the curry powder upon the cutlets, and fry ; leave the powder out in making the sauce, as that rubbed upon the cutlets will be suflicient. Mutton cutlets are good pro- pared in the same way. 205. Mutton Chops. — After the chine is split open and the muttoi. quartered, cut the chops from the best end of the neck and loin which attaches to the fore quarter — the scraggy part that 'oins the head is fit only for soup or stews. Cut them of the same size, about two inches long. It is usual to leave one bone to a chop. Beat the thick part of the bone until it is all thick alike; with a sharp knife scrape the meat from the end of the bone half an inch ; round the bone. Great care should be taken to give each chop a good shape. If they are too fat, remove part of it. Roll in flour and fry in hot lard. When half done, season the upper side with salt and pepper ; turn them frequently, and as »oon as done serve immediately. " From the frying-pan to the tiouth" is the proper way. Let the dish be hot upon which they are served. From ten to fifteen minutes will be required to cook them, depending upon the size of the chops and age of the animal, u:d the time the meat has been kept. For gravy : Pour off the fat '.hey were fried in, and for a pound of chops put in the pan a large tablespoonful of butter; set this on the fire, and stir in an aven tablespoonful of flour until it has a rich brown color; pour in a tumbler of boiling water; stew until the -ance is as thick aa rich eream. Season with any kind of catsup 1 Ked, and pour over the chop3 ; «»r it is good without the cats jp. J 18 MRS. niLL's NEW COOK BOOR. 20<>. Mutton Chops — Another Way. — Cut and prepare them ai directed in the foregoing receipt ; fry them half done ; make a thin hatter of flour, eggs, sweet milk, pepper and salt; dip thf chops in, and fry a light brown color. Serve with horseradish <*» tomato sauce. Meats fried in batter should never have the grai i |oured upon it. 207. Mutton Collops — Are cut from the best end of the necu Let there be a bone to each collop three inches long ; flatten tin large part of the bone (the chine end), so that they will be oJ uniform size ; fry them a light brown color. Into a stew-pan thai will hold the collops (a pound at least) pour a quart of boiling water, one tumblerful of onion shred fine, pepper and salt to taste let them simmer ten minutes ; add the meat. Put on the cover, and stew gently until the meat is tender; remove any scum that may collect upon the top. Into the gravy-kettle or a small stew pan, put a large tablespoonful of butter; set this upon the fire When the butter begins to melt, stir in a dessert-spoonful o» flour ; pour the gravy from the collops into the butter slowly stirring constantly until it boils and begins to thicken. Lay the meat in a hot dish and pour over the gravy. Lamb, beef, veal, kid and venison are all good prepared in this way. Season upon the plate with catsup. This is an excellent way of cooking when the meat is a little tough. 208. A Receipt for Keeping Collops. — Chop raw, tender meat, into small pieces; season well with salt and pepper; pack in small jars, and pour over clarified butter. Tie an oilcloth ovei the jar to exclude the air, or use an earthen self-sealing can. To oook : Fry slightly, and then stew until tender, seasoning with onion or anything liked. The difference between a chop and col lop is, that collops are partly fried and then stewed. 209. Lamb Steaks or Cutlets. — These are cut from the hind quarter, without bone, and may be cooked as mutton steiks, by MEATS. lift frying them plain or dipping them in egg, then rolling in bread crumbs or corn meal. They require less cool ng than mutton itcak. 210 Lamb's Fry and Pluck. — The small bowels, sweetbreadi At d kernels compose the fry; the lights, liver and heart makf thr pluck. Clean and soak them well, cutting open the intestines wi h sharp scissors. When clean, cut them into small pieces, roll in flour, and fry a golden color. Put all into a stew-pan, cover them with boiling water, and stew until tender. Season with red and black popper, salt to taste, onions and tomatoes. 21 1. Venison Steaks. — Cut the steaks from the haunch or sad- dle, half an inch thick; fry in half lard and butter. Never leave them a moment after putting them in the pan, but turn constantly Season with salt and pepper when half done; a very few minutes will be required to cook them, but they should be thoroughly done. Take up the steak into a hot covered dish ; dredge a littU flour into the gravy, stir fc in smoothly ; pour in half a tumbler of .boiling water; let it boil up once, then immediately pour in a wine glass of good Madeira wine ; pour over the steak. If preferred, mushroom or tomato catsup may be used in place of the wine. Serve with cranberry jam or any pleasant acid jelly. 212. Pork Chops. — Quarter the animal, remove the chine b«>ne, cut the blade bone from the ribs (chops are taken from the fore quarter) ; cut the ribs into pieces two or three inches long, oi e l>one to a chop ; if very fat, remove a part of it. Sprinkle a t IrUie finely pulverized sage over each piece; fry a light brown; i€i ve without gravy. Fried apples, tomato sauce, or dried apple Kfcdee a/e good accompaniments. 2 III. Pork Steaks. — The tendfrloin makes the best s*eak. Cut thf m a qiarter of an inch thick ; fry in boiling lard, turning con. •tantlv; serve hct. Make gravy by dredging in a little flour 120 MRS. hill's new cook book. pouring in a small quantity of boiling water ; let it boil up ono* and pour over the steak. Serve with them tomato or onion sauce. Steaks may be cut from the hind quarter or chine. 214. Hog's or Pig's Feet. — Clean them nicely ; let them soak a &») and night, changing the water once; scrape them well, and boil until the bones can be easily removed. Take out the laigost bone when the feet are large; split them in half lengthwise. Make a thin batter of sweet milk, eggs, flour, salt and pepper, and for two eggs a teaspoonful of yeast powder. Dip the feet in thw, and fry in boiling lard a light brown color. The feet being al- ready done, the batter requires very little cooking. Take each piece up with a perforated skimmer. Lay a clean napkin upon a flat dish, and put the feet upon the napkin ; it will absorb the sur plus grease. Serve without gravy; season upon the plate with French mustard, vinegar, or pickles. They are excellent rolled in corn meal and fried. To keep hog's feet in winter, after they are boiled pack them in jars and pour over half the broth they were boiled in, skimming off all grease, and half good apple vinegar; scald the vinegar every three or four days, and, if liked, spice it with mace, ginger, cloves, and allspice. The feet are good picked up while hot, carefully removing all bones. Season highly with pepper; add vinegar and salt to taste. Put the meat in pans; press it down; when cold, slice, dip in egg, roll in corn meal and fry only until the meal browns slightly , or it may be fried plain in very little lard ; the meat will fall to pieces, but tastes well. Garnish the dish in which it is served with parsley. 215. Sausages. — If in skins, first scald them in boil'ng water , Iftt them remain in the water jive minutes. Put a tables ponnful of lard into a frying pan and when it is hot (but not boiling), prick the sausages and fry slowly, turning them frequently ; keep the pan covered with a tin plate. The manner in whick sajjrking is required. This is a populai dish, very rich ; but should MEATS. 123 be attended to by a very ntat, careful person, and not suffered to lie a moment that can be avoided after being taken from the animal until they are cleaned and in soak. The water should be changed often and the vessel ir; which they are put to soak washed clean iach time of changing. Seasoned like oysters, they make a good jDock oyster. 210. Liver Pudding. — This is best made of calf's or hog's liver ; other kinds are used, however. Boil together a pound of hog's liver, half a pound of the thin part of the middling or breast of pork. When tender, mince them together fine, or it will be easier to pass the meat through a sausage grinder; remove all skins and stringy parts ; season highly with onions shred fine, red and black pepper ; salt to taste. They may be stuffed or fried in cakes; roll the cakes in flour and fry as sausages. They may be kept some time in cold weather by first frying the cakes and then packing in small stone jars, with melted lard poured over to cover them. When used, set the jar in hot water to soften the mass. I\>ui wfl the surplus fat and take out the cakes ; re-fry them slightly. 220. Brains. — Pour boiling water over the brains and let it remain for a short time ; remove them from the water, and skin them. Beat in two or three eggs, according to the quantity oJ brains ; season with salt and pepper ; have a tablespoonful of hird in the frying-pan ; when hot pour in the brains, stirring fre- quently until done. 221. Hock.— One pound rump steaK ; the same of pork steak; i half loaf of baker's bre id— trim off the crust ; chop Jl to- getlier like sausage-meat; season with salt, pepper, and sage; /brm into a loaf, and bake like bread. When it begins t* baka, rub a teaspoonf ll of lard all over it. 124 MUS. HILLS NEW COOK BOOK. 221 J. liibs should be cue through the none in a waj to roikf the carving easy, but not separated. Put it to bake a few .,iin- utes before serving ; when it warms, barte well and frequently. This is better than frying or broiling. 222. Soger's Meat Fritter Receipt Modified. — Put a pound of rUle bread to soak in just enough sweet milk or water to moisten it ; the same quantity of cold boiled or roasted meat ; if baked or roasted meat is used, pare off any hard skin ; use sufficient fat from the meat ; chop in small dice rather fine ; press the watoi out of the bread. Put in a clean frying-pan two ounces of buttei or lard, two teaspoonfuls of chopped onion, and fry two minutes ; add the bread, stir with a wooden spoon until the bread is somewhat dry, then add the meat. Season the mass with a teaspoonful of salt, half a teaspoonful of pepper, and half a grated nutmeg. Stir all together thoroughly, and break in two eggs Deaten together a few minutes; mix this rapidly with the bread, and pour out into a dish immediately to cool. Roll it into egg- like shapes; dip m raw egg, flour them, and fry a light brown color. Serve upon a napkin. Send to table with it a tureen of tomato sauce. This makes a good stuffing before made into bdlK 223. • To Prepare Chickens for Frying. — After they are cleaned cut off the feet, then the limbs. Cut a slit at the bottom of the breast bone; take out the intestines, being careful not to break U13 gall-bag; divide the breast; cut the back in two pieces; separate the neck from the merry-thought. Take the giblets, viz., v iie heart, liver and gizzard ; cut the gizzard opea, empty it, and remove the sand ; w ash all well, and, strewing over a little salt, let it remain, if for breakfast, over night. Chickens are not good croked immediately after being killed. When circumstancet compel the cooking dhectly they are killed, either fry them be IfEiTS. 125 fore the animal heat has escaped, or as soon as killed thicw their into a tub of cold water before picking them ; keep them in this condition until needed, then pick and elean them. 224. To Fry. — Roll each piece in flour or corn meal ; ft > it. plenty of boiling lard. Should the lard become bet enough U aooieh the outside, lessen the fire; turn frequently; cover th* par. with a tin plate ; fry slowly. " To boil in lard" is the proper way to "fry" chicken. To make the gravy: Pour oif the lard, strain it, and keep it for other purposes. Put a large tablespoon- ful heaped of butter into the pan ; rub into it a dessert-spoonful of flour; set this upon the fire; stir it while melting, and unti 1 the butter has a rich golden color. Season with pepper and rait Pour in half a tumbler of boiling water; as soon as it boils up once, pour it over the chicken. Send a dish of rice, homing, or hominy cakes to table as an accompaniment 225. To Fry Chicken in Batter. — Half fry the chicken 1 y the foregoing receipt; then dip it in a thin fritter batter and finish the frying. The gravy may be made as for the fried chicken, or in either case the lard used in frying will answer; add a littla flour, stirring it in smoothly, and pour in half a tumblei of boil- ing water. Never pour gravy over meats fried in balcer, but send it to the table in a sauce-boat. 220. To Brown Fricassee Chicken. — Cut up the fowl as for fiy ing; roll the pieces in flour. Put a large tablespoonful of lard into a spider or shallow oven, and when boiling hot lay th# cMeken in ; let it fry slowly until a good brown color upon both tides. If the taste of onion is liked, cut up one fine of the silver skin variety. Draw the chicken one side and fry this a light brown, stirring it frequently. Stir it v\ ith the chicken; dredg-a in a dessert-spoonful of flour smooth!)-, and pour in a pint cf boil ing water; cover with the oven lid, and stew gently a quarter o/ an hour. The onions may be omitted if not agreeable, and a tea 12(5 spoonful of iof catsup preferred. Should the common gravy be preferred, make it as for brown fricassee. 220. Croquets of Poultry. — Take any kind of cold fowl ; re- move the skin and sinews; chop the meat very fine; pound it in a i uiible mortar, or grind it; soak an equal quantity of stale brctd ir. just sweet milk enough to moisten it (this should be making while the meat is being prepared). Press the milk out x f the bread, adding nearly an equal quantity of butter; work tflto the mixture the yolks of three eggs boiled hard and grated teason with nutmeg, salt and pepper. Beat the whites of twe eggs to a froth ; stir them into the mixture; mold in a \vinet'la?s, or make in cakes or balls and fry in hot lard. H the mixture if too btiilj moisten wrth a little cream, lake thein up clear of MEATS. \T* grease — a perforated skimmer will do this better than a spoon; lay a napkin upon a flat dish, and lay the croquets upon that. Garnish with lemon cut in rings, parsley or celery ; serve pickl« with it in a separate dish. A handsome way of serving croquet* or meat salads, is to form upon a flat dish, the shape of the dh,l\ • wall two inches high with rice boiled soft, or Irish potake* boiled mashed and rubbed through a colander ; add a little milk to make them soft enough to be rubbed through. Boil three or four eggs hard ; take the yolks out carefully and grate them fine ; cut the whites in rings of uniform size ; put the yolk evenly upon the outside of the wall. Put the dish a few minutes in the stove, merely to harden not brown the wall. Place the rings tastily around the wall upon the outside, sticking a row of cloves upon the edge to keep them in place. The space inside may be filled ivith croquets-salad, force-meat balls or small birds, making a beautiful supper dish. 231. Bice Croquets. — Wash and pick well a teacup of rice; boil it in three tumblerfuls of sweet milk ; season with salt, pepper, and nutmeg if liked. Stir the rice frequently when it is nearly done, to prevent its scorching. When thick and dry, spread it upon a dish to cool. Chop fine, and pound in a marble mortar, oysters, and any kind of cold fowl, fresh meat, liver, kidney or fisn, equal quantities; a teaspoonful of butter heaped. Make the rice into balls; hollow each one, and in the centre put a su/Kcient quantity of the meat mixture to nearly fill the opening; close the hole securely, roll the bails in the beaten yolk of egg, then in bread crumbs, and fry in boiling lard. These may be varied by seasoning the rice with lemon, vanilla, or with cheese, andataifiiig the balls with any kind of jelly, jam, or dried fruit. These mak« ft nice dessert, with arrowroot or cream sauce. 231. Brain Croquets. — Let the brains — calf or heg — soak an hour, to remove all coagulated blood ; parboil them five or sii minutes; take them up and season highly with pepper; »alt W 128 MRS. HILL 8 NEW COOK JOOK. taste ; just sage enough to be recognized ; a third as nvjch bread or cracker crumbs as brains. Work all together with two table* apoonfuls of sweet, rich cream, and the white of an egg whipped to a strong froth. If too moist, add a little more bread irumbs make into balls, roll them in raw yolk of an egg and bieai Truinbs, or sifted corn meal, and fry. 232. Force-meat Balls. — Take half a pound of veal or very ten der beef, half a pound of bacon or nice kidney suet if preferred ; beat them fine together in a marble mortar, or grind them in a sausage grinder ; add a small teacup of bread crumbs moistened with cream. Season with half a nutmeg, half a teaspoonful of mace, an even tablespoonful of chopped parsley ; pepper and salt to taste. Work all together with a well-beaten egg. If the paste i» too stiff add another egg or only the yolk, or a little more cream. If not stiff enough they will fall to pieces. Fry in hot lard They should be the size of a nutmeg, if for soup ; larger, if to be served with roast. 233. To Fry Ham. — Cut the ham in thin slices ; pare off the skin. If the ham is old or very salt, lay the meat in tepid water an hour before frying. Put in the spider or frying-pan, a tea- spoonful of lard. When it is moderately hot put in the ham ; turn frequently. Ham requires but little lard, but it is always best to have some. Always warm the pan before putting in the ham. To make the gravy : Dredge in flour enough to slightly thicken it — a teaspoonful of flour will be sufficient for half a dozen feliees ; pour in a wineglass of hot water, let it boil up, and tliei p *ur it over the ham, which has been taken out before making tru gnvy thick. 234. Ham Fried in Bailer. — Tnke slices of boiled ham —the/ should not be cut large ; season them with pepper ; salt will pro- bably not be needed. Make a thin fritter batter, dip the ham in *nd [r^ as directed in the receipt for frying 4iam. Take each MEAT8. 12f piace up separately with a perforated skimmer. Serve on a nap. lun laid in a shallow dish; or roll the ham first in egg, then in bread crumbs ; press the crumbs on with the back of a spoon • il necessary, dip them twice. Only two or three minutes Are enquired U cork them. 235 Broiling. — Broiling is an expeditious way of cooking meats, but is only suitable when the article cooked is to be eaten immediately. The apparatus necessary to conduct the pro- cess is extremely simple, being only a gridiron. The best kind have small concave bars, with a trough attached for catching the gravy, and should slant a little ; that is, should be a little higher before The legs should be of sufficient length to elevate the meat from six to eight inches above the fine. Always keep the gridiron bright and clean ; the cook should never put it away after using it, without first thoroughly cleaning it. The fire must be well attended to ; if the fire is poor and cannot be made better, abandon the idea of broiling upon a gridiron ; the cooking can be more satisfactorily performed in an oven or frying-pan, by what M. Soyer calls " semi-frying or sauteeing." Good solid coals are abso« lutely necessary to success in broiling. Place the gridiron upon them after rubbing the bars with a little suet or lard, not enough to drip. The bars should be moderately hot before placing th* meat upon them. If they are cold the meat will broil unequally, as the bars keep away as much heat as their breadth covers. Tun \ht article which is being cooked frequently. Some cooks say ' ioey should not have a moment's rest." This is, I suppoit, a exaggerated expression, simply meaning that rapid and frequer' nnung is best. The cook should so arrange her ousiness as not o leave the gridiron a moment from the time the thing to be cooked ta laid upen it until it is sent to the table upon a hot dish under a well-fitting cover ; and it is due to the cook that the mistress of th« house should not permit the dish to chill upon the table through the inattention or carelessness of servants or any useless ceremo nies of thi \ab] z. " Depend upon it there is a great deal i* dome» ISO tic happiness n a well-dressed mutton eh* p, on i *.:dy nreakfael table. Men grow sated of music, are often too wearied for eoiv tersation, however intellectual ; but they can always appreciate * well-swept hearth and smiling comfort. A woman tray love her husband, may sacrifice fortune, friends, family and country for him ; she may have the genius of Sappho, the enchanting beaut iet of Armida; but a melancholy fate awaits her if she fail to make his home comfortable, and his heart will inevitably forsake her. Better submit to household duties, even should there be no pre- dilection for them, than doom herself to a loveless home. Women of a higher order of mind will not run this risk ; they know that their feminine, their domestic duties, are their first duties." 236. Old FgWs Steak. — Cut the steak in pieces as large at the hand, pass each piece through a sausage-grinder, which will merely break the fibres. Have a griddle almost red-hot — a bat- ter-cake griddle is best. Turn the pieces constantly and rapidly Until brown, and only half done. Have ready in a stew-pan a tablespoonful of butter heaped, with a teaspoonful of flour rubbed into it. Let this be hot, stir it well, and drop the steak in, stirring it well in the butter ; add half a tea-cup of boiling water, cover closely, and stew, shaking the pan frequently. When doae, Thich will require very few minutes, serve immediately in a fe(: t covered dish. Add salt and pepper after dishing the steak. 237. To Bioil Bt$f Steak, No. 2.— The meat should be hung msral day? before using, if the weather is cool. Having hung long erough, cut the sterJks half an inch thick, three inches wide aid five inches long. Thus divided, it is a good size for manag mj5 or. the gridiron, and as much as a person wou!d care to have on their plate at onje. Should one part be thicker than the rest, toll it with a rolling-pin, or very gently beat it out to the same thickness. The practice of beating steal. «s very injudicious, "it Vreaks the cells which contain the juices ;" this escaping, the meat kcomes dry aud tasteless; bitter always give the meat time to MEATS. 131 become tender and ripe foi the gridiron. Swecr the hearth clean* give the dust a few minutes to settle; prepare a bed of brisk solid coals; have the gridiron looking as bright as a mirror ; rub the bars well with brown paper, or grease them slightly with suet or lard, not enough to drip, for this falling on the coals would produce smoke. Place the gridiron on the coals, and as soon as hot (not hot enough to scorch) lay on the steak, and turn fre- quently with meat-tongs or a knife. A fork, if -nserted in the Rteak, will injure its condition by making " taps to let out the juice." I am conscious of repeating this caution often ; I have done so because of the great carelessness of cooks in this matter To have the most palpable duties performed satisfactorily re- quires " line upon line and precept upon precept." The dish upon which the steak is to be placed must be hot ; put in the dish a large slice of good, sweet butter, and add two tablespoonfuls of tomato or mushroom catsup ; stir these together as the butter warms ; lay in the slices, and turn each slice over, so that all may be covered alike with the gravy. This should be done very hastily, and the steak sent immediately to the table; small space should be allowed between the broiling and the eating, to have it In perfection. With a well prepared sauce and proper accom paniments there is not a more elegant breakfast dish, and when the meat is juicy and tender, and the broiling performed with skill and dispatch, there is not a more delicate way of preparing this deservedly popular dish. The steak is underdone if, upon cutting, red gravy flows ; a few more moments should be allowed for dressing, as the rare appearance of meat of any kind is dis g isting to persons of good taste. 238. To Broil Steak Another Way.— This can be done very conveniently upon the stove by using the batter-cake griddle. Heat it very hot; while the griddle is being heated, place in an earthen dish a large tablespoo.nful of butter into which a dessert- spoonful if flour has been stirred, a tcaspor nful of salt, half a teaspoonful of peeper, two tablespoonfuls of mushroom, tomato 132 MRft. hill's new cook book. or walnut catsup ; place this dish on the coolest part of the *cotb The griddle being ready, lay <*n the steak, and turn the pieces constantly with tongs or a knife ; when it feels firm when pressed it is done ; then lay the pieces in the dish, putting some of the gravy on each steak ; serve upon a hot dish. This is a sirpf.it out excellent way of cooking steak. For steak to be delightful \nd delicate, the meat should be juicy, kept until ripe ; the giiJcIli hot ; the meat turned constantly ; the seasoning of the right kind and quantity ; the dish upon which it is to be served, not; nursed with care from beginning to end; and lastly, eaten as soon as cooked. The advantage of placing the meat upon a very hot griddle, is, that the fibres on the surface contract, and this almost entirely prevents the natural juices from escaping, and in propor tion to the loss of the juice the meat becomes dry and tasteless. 239. Another Way. — Cut the steaks an inch thick; make a few incisions in each piece of meat; this must be done after the meat has hung as long as is prudent. Prepare a marinade, by mixing in a deep dish two tablespoonfuls of salt, one of pepper, two of vinegar, four of mushroom catsup; turn the pieces in the mixture; let it lie all night; dust each piece lightly with flour, and broil over a quick fire ; serve on a hot dish and butter well. This is a good breakfast dish, and is best cut from the ribs of the sirloin. 240. To Broil Round Steak. — Cut a pound and a half of steak from the round; saw neatly through the bone; let it be from ihree-quarters to an inch thick, cut of the same size. Who n the teak is large and thick, the process of broiling iauot be slowet than for thinner pieces, and the turning less frequent. If there is diversity of tastes in the family, one end, by placing it nearest the fire, can be cooked as much more than the other as is desir *d. The cook must acquaint herself with the tastes of those for wlu.in sue works, and spare no pains to please ; have the dish upon which it is to be served warm, and when the steak is moved, MEATS. 133 ■houM there be any gravy alout it, liokl the pie.e*. between tho steak tongs over the warm dish , and let it drip. It requires practice and close attention to decide upon the exact roo nenk when the steak is done, neither over nor underdone. When it is just ready to be dished, season with salt and pepper, and laj butter on and over the steak. Onions, curry powder and musb- ro< ms are used for seasoning ; but as tastes differ as much as faces, it is a good arrangement to serve with sauces separately, Among the receipts for sauces will be found several good ones for steaks, chops, etc. The housewife should select different ones for different times, and thus give a pleasing variety to the same dish. 241. Another Way of Cooking a Pound or More of Steak. — After hanging until tender, season with onions, pepper, salt, etc.; lay I on a well-covered stew-pan; set it on the fire, without water; it must have a strong heat, but not burn; turn frequently until dune, and serve with its own gravy. 242. To. Cure Beef for Broiling. — After the steak has hung as long as it can, without spoiling, cut it in pound pieces, and tc every piece rub on a teaspoonful of salt, one of black pepper, and as much saltpetre pulverized as can be held between the finger and thumb; rub this on well. Lay them upon a dish, and cover with a thin muslin cloth, that will protect it from the flies, without excluding the air. Set the dish in a cool place. Let it lemain two days (unless it will taint, then less time), turning them over every day. The second night hang the pieces in a £ark, cool place. Next morning broil as much as may be needed. 243. Another Way. — When kept until there is danger of taint- ing, bake half done and broil ; pour over melted butter. Spiced underdone beef is excellent broiled and buttered, or broiled until brown upon both sides. Put in a stew-pan with a little water or cold gravy, butter and pepper, and stew ten minute*. 134 mrs. hill's new cook book. 241. To Broil Dried or Jerked Beef. — Cut the slices thin; lay them an hour in tepid water ; then broil them until thoroughly hot; turn the pieces once. Put them upon a hot dish; buttei well, and serve. 2 15. Veal Cutlets. — Cut the steaks from the fillet (upper part of the leg); divide the meat into three parts. There is a natural indication of where the division should be. The flat squara piece is best for cutlets. Cut them half an inch thick. Mix to- gether in a deep earthen pan a teaspoonful of salt, half a tea. spoonful of pepper, a tablespoon ful of butter into which has been rubbed a dessert-spoonful of flour ; catsup, if liked. Heat the gridiron warm ; lay the cutlets upon the bars ; turn once ; then fay them in the gravy ; put them again on the gridiron ; turn once. Continue this until the cutlets are done. Lay them on a hot dish ; pour the gravy over, and serve. This quantity cf sea- soning will answer for a pound of cutlets. Veal should be hung, and wiped dry every day it is kept. Never lay it v^GL wood; &m keeps it moist. S40. Broiling VutHs, — M. Soyer gives a very delicate, way ^C broiling ciiie&. Any kind of fresh meat will answer :— WV-sn the meat has been kept long enough to be tender, cut and broil them slightly. Lay then r\ a seasoning of bread crumbs, an egg beaten, salt and pepper (a little nutmeg, if liked), a tablespoonfiil of baiter, a few mushrooms chopped, or onions, if preferred. Let them stand until cold ; place a small quantity of the seasoning, wei. mixed, upon each cutlet, And roll Isg them secirely, wrap in well buttered foolscap papc r, by lay tog the mpfl* on one end of the r»aper, bringing the other end over, and folding the edges so tnat n0 ne of the gravy can escape*^ Place them upon a gridiron at i east e j g ht inches above the fire, and broil slowly half an ho an £j e careful that the fire does not blaz.i. -% llemove the pap erSj im( \ ser ve upon a hot dish. A this aiicu of pork or bacon, vVf app fc d with the cutlets, is an improvement * MEATS. 138 247. Veal Steak (Excellent). — Take a handful of any scrapj or stringy parts of veal, tvvc or three slices of poik, l.hret table spoonfuls of chopped onions, r*H and pepper; put them in a stew-pan with two tumblerfuls of hot water. Cover the stew pan End let it simmer until the juice is all extracted from the meat Strain the brotli ; wipe out the stew-pan; return the broth *o it, 8tir into the stew-pan a tablespxmful of butter, into which Lu been worked a teaspoonful of flour, two teaspoonfuls of French mustard. Let this simmer slowly. Have the cutlets cut ready ; heat the gridiron while the broth is simmering ; broil them upon both sides a light brown color. Drop them into the gravy after it is strained, and stew ten minutes. Instead of broiling, the cutlets may be first fried. 248. Steak " Devilled" — Cut a round steak weighing a pound ; saw through the bone. Broil slowly, basting frequently with a sauce made by mixing thoroughly a large table-spoonful of butter. a tablespoonful of good English mustard, a wineglass of good strong cider vinegar, half a teaspoonful of Cayenne pepper, the same of black, or, instead of the pepper, use an even tablespoon- ful of curry powder, and a slight flavoring of tomato catsup. This style of cooking steak is called " devilling" The seasoning should be highly pungent, so as to leave no doubt of its paternity. Underdone meat may be warmed with this style of seasoning, uj>on the table, in a chaffing-dish, a-la-blase. A very good pro- portion for a dish containing half a dozen slices, is one table spoonful of butter, three of vinegar, one teaspoonful of loaf sugar powdered, and stirred into the vinegar, one tal lespoonful of French mustard, or less of the English; season highly will black and Cayenne pepper. Put this m xture in the chafllng-dish. When it melts stir it well, and lay in thin slices of cold ham, veal, venison, etc.; co'd turkey legs, liver, kidneys, are all good prepared with this seasoning. When kidneys are broiled, a verj ■mall wire should be run through them to prevent their curling. <3rt MRS. HILL'8 NEW COOK BOOK. '219. Mutton Chops — Are cut from tie best part of the neck with a bone in each chop; beat the bone flat with a woodei mallet. Trim the sharp end of the bone round and scrape it l( there is too much fat, trim off some; broil plain, tinning fr©» (pently. Have the gridiron prepared according to the direction* givei. *br broiling. If the meat has not been kept until tender, beat the meat slightly; but it is best to keep the meat hanging several days before it is used. In dishing, turn the sharp endi cf the bone in; use a hot dish; pour over melted butter; season upon the plate with any kind of catsup, or made sauce preferred. They are excellent laid in melted butter, rolled in fine bread crumbs or corn meal ; the first is best ; turn frequently, and be sure the bread does not scorch. They may, if the trouble is not objected to, after being laid in butter, be seasoned with curry powder, or simply pepper and salt ; lay in buttered paper ; pin the paper securely ; twist the ends ; broil upon the gridiron care* fully ; turn frequently. The paper must not burn, it would injure the taste of the meat. Serve, when sufficiently done, without the paper, upon a hot dish. Make a broth by boiling in a stew-pan any scraps of the meat useless for any other purpose. Strain this when the juice of the meat is extracted. A pint of broth will be sufficient. Make it rich with butter. Season with wine or catsup Send to the table in a sauce-boat. Rice or hominy, and hot Irish potatoes, should accompany them. 250. Mutton Steaks. — Cut them from the leg, half an inch thick ; pepper well ; broil quickly, turning frequently ; baste well with butter. Should the fire blaze up, remove the gridiron jntil it is put out. Strew over the coals a little ashes. The taste of those for whom they are prepared should be consulted ai to how much the steak should be cooked. When sufficiently done, place in a hot covered dish, and pour over caper sauce, 01 ■erve with mushroom sauce. Turtle and rabbit steaks are axcel lent prepared in this way. MEATS. 13*) 251. Mutton C/.fr.'tf.-— Out them from 'he rimnd or thick pari of the leg; roll them slightly with the rolling-pin; pepper, and dusl very lightly with Hour. Lay them upon a dish until you can put in a stew-pan or gravy-kettle a tablespoonful of onion ihrc-d fine (If the flavor of onion is liked), three tablespoonfuls cf finegar, three of tomato catsup, pepper and salt to taste, or« even tumbler of melted butter, six tablespoonfuls of warm water; btew together until the onion is tender, and the gravy thickens a little, stirring frequently. Broil the cutlets nicely. Take them up on a hot dish, and pour the gravy over them. Lamb and venison steak may be prepared in the same way. Send with them a dish of hot Irish potatoes. 252. To Grill a Shoulder Blade of Lamb or Pork. — Separate the blade bone from the ribs. Stew it half done with very little water ; keep the stew-pan covered. When half done take it up gash it over; broil slowly, basting frequently with a sauce made as for the "Devilled Steak." Pour over, after it is dished, any sauce that remains. Serve hot. 25f . Pork Steaks. — The tenderloin is best for these. Cut them thin ; pepper, and dust lightly with flour. They require longer broiliiig than any other fresh meat, and are not good unless well done. Sprinkle over a little salt just before they are done. Rub into a tablespoonful of butter a teaspoonful of powdered sage ; place this upon a hot dish ; lay the steak upon it; turn each piece once; cover the dish, and serve immediately. Fried apples or sweet potatoes are good eaten with port steak. The aa^« tnay be omitted if not relished. MA. Pork Sparerib — is excellent broiled. Baste constantly with butter. Very few persons baste it sufficiently, hence it if not ^infrequently brought to the table dry and tasteJ.ss. It re quire* neither gravy nor seasoning. L3S MRS. niLL8 NEW COOK BOOK. 255. To Broil Ham.— Cut tfte slices thin and of x uniform aize. Should one fart be thicker ihan another, roll the thiei part with the roll ng-pin. If very salt, soak, an hour at least, in tepid water, Broil over a brisk fire, turning almost constantly VJttfD done, butter and pepper well. An omelet, or eggs cooke< n »ome wa] , should always &r~ompany broiled ham, unless whei ht *J8 served for supper. A nice breakfast dish. 256. Broiled Sweetbreads. — As soon as taken from the tnima 1 , lay them in warm water; then wash them well; soak until th« blood is removed ; parboil them five or six minutes ; take them up, and drop them in cold water ; slice them ; remove all strings and gristle. Broil over good solid coals; turn frequently. Have a few slices of fresh butter upon a warm dish ; lay the sweetbreads upon it; turn once. Pepper them well, and serve immediately. Oyster sauce is an elegant accompaniment. 257. To Broil Chickens. — The fowl must be fat and young ; no ether kind is fit for the gridiron. After it is picked, open it by 3utting down the back; remove the intestines; wash it well; keep it at least twelve hours, if the weather will admit. Warm and grease the gridiron ; lay the fowl down with the inside next to the fire. Have a small oven lid, washed upon the inside per fectly clean, and wiped dry until it will not smut ; put this upon the chicken; weight this down with a flat-iron. Broil slowly. When done — and it is seldom well done — pour over the fowl melted butter. Stew the giblets half done ; then pepper them ifell, and finish upon the gridiror. 268. To Smother Fowls. — This is an excellent way to cook young ducks, turkeys guinea fowls, etc. Clean the fowl as in the foregoing receipt. Dust it well with flour. Put it in a shallow oven or stove-pan ; four in a tumbler of warm water: cover with an oven lid, or a plate if cooked in the stove. As soon as tht fcwl-is'warin, begin to baste with fresh good butter ; continue tc MKAT8 138 t>*0fo frequently until it is nearly done. Fomove the ccvei and brown the fowl. Dredge the fowl with flour, sprinkling very Uttl« into the gravy. Cook the giblets with tLe fowl ; mince them ; add to the gravy, and pour over the fowl. This mode of cooking ii between baking and broiling, and is a more satisfactory process thai plain broiling. Squirrels, and the hind legs and loins of rabbit* ire good cooked in this way. Serve with the game a piquant sauce. 259. To Broil Sty*abs, Birds, etc. — Squabs, or young pigeons, Are sometimes objected to as having a soft, immature taste. The reason of this oojection is, they are cooked too young. Their finest growth is wnen they are just full-feathered. When they are in pin feather, they are flabby; when they are full- grown, and have flown some time, they are tough. It is a good plan to mark them before, chey can fly, by cutting off a toe. In that way their age can be kept. Pick them ; open them upon the back; clean and wash weH. Broil upon a clear fire, turning fre- quently, and each time bas*.i«g with butter. Lay toast upon the bottom of a hot covered di^n (a chafing-dish is best) ; melt to- gether a tablespoonful of butter, into which has been stirred half & teaspoonful of flour and a wineglass of sweet milk. When just ready to boil, place the squabs upon the toast, and pour over the sauce. Cover up the dish, and serve immediately. This receipt will answer for any kind of small, tender bird. Serve with tomato sauce or catsup. 200. To Barbecue Any Kind of Fresh Meat. — Gash the meat Broil slowly over a solid fire. Baste constantly with a rmios composed of butter, mustard, red and black pepper, vu.egar Mix these in a pan, and set it where the sauce w?" keep warm, not hot. Have a swab made by tying a piece of clean, soft cloth upon a stick about a foot long ; dip this in the sauce and bast« with it. Where a large carcass is baibecued, it is usual to dig a pit in the ground outdoors, and lay narrow bars of wood acrtnM. Very early in the morning fill the pit with wood; set it burn ng I4C mrs. uill's new cook book. and in this way heat it very hot. When the wood has burned te coals, lay the meat over. Should the fire need replenishing, keep a fire outside burning, from which draw oals, and scatter evenly in the pit under the meat. Should there be any sauoe left pr.ui It over the meat. For barbecuing a joint, a large giidiic* ftiswers well ; it needs constant attention ; should be cooned •lowly and steadily. 261. Meat Pies. — Considering the popularity of these dishes, few make their appearance upon the table unless illy prepared. In nine cases out often they are either tough and leathery, or so rich that it is beyond the capacity of a stomach of good powers to digest. The top crust (usually) is hastily baked, scorched and blistered ; the bottom crust not baked at all y or insufficiently, and thoroughly saturated with rich gravy. These are the extremes ; but how few avoid them ! Where the meat is cooked in the pastry, I think they cannot, under any kind of manage- ment, be heathful, particularly for children and dyspeptics; but with care and judgment they may be made savoury and relishing. A less objectionable way of preparing them is to bake them in a mould ; stew the flesh or fowl, add the seasoning, and pour it into the pastry after it is done. For instance : — 2G2. An Oyster Pie. — Make a light pufT paste dough; cover it, and set it in a cold place an hour ; line a drum-shaped mould with the paste ; brush the edge next to the bottom, on the inside, with the white of an egg; lay upon the bottom a piece of the dough rolled round to fit, and let it turn up half an inch upon the inside ; press it against the sides upon which the white of the egg is, so as to cement them together. Lay across the top of the mould, crossed in different directions, large broom strawa, washed clean. This will support the lid, and prevent its falling j). While the pastry is baking get the oysters ready; put enough to fill the mould in a stew-pan; they must be well oovered with their own liquor. Grate in the yolks of two hard MEATS. Ml Doiled eggs; rub into a large tab'espoonful cf ?re«h I uttei a dessert-spoonful of Hour; put this to the oysters. Stew five 01 six minutes, or until the o) sters begin to shrink , add a wine- glass of rich, sweet cream. A- soon as the mould is ready, tak< eff ike top crust; remove the t Astry from the mould, and put a Id a handsome circular, deep dish. Pour in the o)steis; rep'aue Che top crust, and serve hot. If left standing too long, th» bottom crust will imbibe so much of the gravy as to make It heavy and sodden. Some persons like; this pie seasoned with mace — use it if relished. Instead of the straws to support the lid of the mould, slices of light bread are sometimes used to O \K When the crust is done, remove the bread and pound it fL.e for soups, puddings, etc., etc. Send part of the gravy to table in * gravy-boat, using only enough in the pie to moisten the meaf well. 203. Veal and Oyster Pie. — Cut thin slices of veal from the neck; stew them until tender; season highly with pepper; salt to taste. Put the oysters in a separate stew-pan; add a lump of butter rolled in Hour. Bake the crust in a mould as for the oyster pie. After the crust is baked remove it from the mould ; put it iu a deep dish to suit the shape of the mould ; put in a layer of veal and one of oysters, repeating until all are in ; the oysters must be on top. Stir into the gravy (mix the two gravies) the beaten yolks of two eggs; let it stew just lung enough to take off the raw taste of the egg; pour it into the pie ; replace the lid, and serve hot. Chicken and oysters, and fish and oysters, are used together for pies, and are much relished ; com- bine the ingredients and seasoning to suit the taste ; wine and »tsup may be used in the gravy if liked. The whole of the jravy should not be served in the pie ; send part in a gravy boat. Birds stewed and seasoned highly are good fci these pies 204 Chicken Pie. — Cut up the chicken as for frying. Stew it gently with a seasoning of pepper and bait until the fowl * nearlj 142 MR8. hill's new cook book. done. Boil two large Irish ptatoes until they can be marhed smooth (first remove the skin) ; work to the potato as much flour as will make a smooth dougii , lay this aside for th( dun p- lings. Make the crust with a quart of flour, t teaspoc nful o) •rxla, a small teacup of lard, a teaspoonful of salt, and butternut* enough to make a smooth dough. Roll out the dough for the bottom and sides a quarter of an inch thick ; line a deep caithen dish with it. Cut the pieces intended for the sides in long strips (it is best made without piecing) ; put them around carefully. Roll a circular piece; lay this on the bottom. Lay in the chicken carefully; sprinkle in a little flour. Cut the potato paste in strips three inches square ; put in a layer of these. Hard-boiled eggs sliced, or cold Irish potatoes sliced, may be laid over the dumplings ; then another layer of chicken, dump- ings, o\ster pie — the stew, just before serving, poured into it, using very 'ittle gravy in the pie, sending most of it in the gravy-boat. 266. Rice Chicken Pie. — Cut up the chicken as for frying. Stew it with the giblets (and a little cold ham cut up fine) until the meat will leave the bones easily. Pick off the meat in largo strips, leaving only the meat on the small part of the pinions. Season the gravy with curry powder, or highly with pepper, » large tablespoonful of butter, an onion and a little parsley, if thej are liked. Boil a pint of rice with a little salt ; put a layer a 4 . this; then all of the chicken; pour in the gravy, and add a th : eli covering of the rice. (This may be too much rice, the quantity will depend upon the size of the fowl.) Bake half an hour, cr less time, in a moderate oven, or in a stove not too hot. For baking this, use a deep earthen dish, and send to the table in it. 267. Pot Pies {"so-called") — Are best made in a deep oven, large or small, to suit the quantity made. Line the sides with the dough; lay the meat or poultry (or they may be used to- gether) on the bottom of the oven. Never put pastry at the bottom, and it is best to stew beforehand the meat or poultry to be used until half done, stewing the seasoning with them ; add butter, slice in raw Irish potatoes, an onion, potato dumplings by the receipt given for dumplings to chicken pie. A few mushrooms may be added, or oysters. The seasoning should be varied. The mistress of the house need be at no loss to give variety to these family dishes. A raised crust made with butter miik and soda makes 4 ,hc most healthful pastry, and, when inadi 14*1 MRS. hill'p new cook book. with very little handling, is very good. Potato paste is alsa ver} suitable. When the meat, gravy, and dumplings are all in (the oven should be three parts full of broth), sprinkle in flo ir, aLd lay over an upper crust which lacks an inch, all arourd, M Uting. When the pie is done, take off the top crust in a eJeap plate. In the dish in which the pie is to be served, lay the meat j put the side crusts around, and lay the lid or upper crust over the whole. Send the gravy to the table in a sauce-boat or small tureen. Fish pies are good made in this way. Only large fish are used. 208. Calipash. — The upper shell of the turtle is called the call l>ash — the under, the calipee. Scrape the meat from the calipash ; immerse the latter in tepid water ; rub and wash it until the shell is entirely clean ; wipe it dry ; cover the inside completely with « light pufif paste. Take enough of the nicest part of the turtle (using the coarser pieces for soup) to fill the shape; put this meat in a stew-pan, with a seasoning of salt, pepper, mace, or any sweet herb used in cooking which may be preferred. For pound of meat take a quarter of a pound of good fresh butter ; ruo into it a dessert-spoonful of flour ; drop this into the stew-pan ; cover with cold water. Put on the lid of the stew-pan, set it on the stove or on a trivet before the fire ; stew gently, skimming off all impurities until the meat is tender. Add a wineglass of mush- room catsup or any kind preferred, the same of Sherry wine. Stir all up and pour into the shell or calipash. Put on an upper ci ust, making it large enough to fit exactly ; notch it around tastily ; put a slit in the centre. Should there not be gravy enough, poui In sufficient boiling water to answer. Bake a light brown. Send lo the table on a square dish to fit, as nearly as can be, the shell. VS hen well arranged, this is a beautiful as well as savory lish. 260. Irish Potato Pie. — Use any k nd of cooked meat ; if under done, all the better. Cut in slices, thin and of a uniform size; butter each piece well ; on one side pepper well. Have ready a MEATS. quart or more of Irish potatoes — the quantity must dt»j ?nd t») the size of the dish in which it is to be served, and this should bo an earthen one. Salt and stiain the potatoes through a colander Put a layer an inch thick on the bottom of the dish ; lay on tl '» the slices of meat, then small bits of butter; pour in a tumble] fill of hi Ah, made of gravy saved with the fresh cooked moa* of which the pie is male; or if no gravy has been saved, make of the trimmings of the meat as much as may be needed, and, if not rich enough, add a little butter ; or half broth and the rest hot cream. Put on a top crust of the strained potatoes. Place the dish in the stove or oven a quarter of an hour. Serve hot. 270. Salmagundi. — Roil two calf's feet ; take the feet out when done ; reduce the broth to a quart. The feet may be fried and used, first removing the bone. Let the broth become cold in an earthen vessel ; scrape off all the grease ; wipe the top of the jelly with a coarse towel ; put the cake of jelly into a kettle lined with tin or porcelain ; season it with two lemons cut up (removing the seed), fine blades of mace, a stick of cinnamon, pepper (white pepper is best), and salt to taste. Beat to a froth the whites of six eggs ; stir these to the jelly just as it melts ; it must then be left to clarify and not stirred again. When it simmers long onough to look clear at the sides, strain it through a flannel bag before the fire; do not squeeze the bag. Suspend it by running a stick through a loop made by tying the bag ; rest each end of the stick upon a chair, and throw a table-cloth over all to keep out the dust. If the jelly does not run through clear the first time, pour it through the jelly-bag again. Set this aside. Prepare the meat and seasoning for the pie, Put into i stew pan slices of pickled pork, using a piece of pork tour inches iqunre ; if it is very salt, lay it an hour in tepid water. Cit up two young, tender chickens — a terrapin, if it is oonvenient — two or three young squirrels, half a dozen birds or squabs. Stew them gf nt!y, cutting up and adding a few sprigs of parsley. Roll into half a pound of butter two tablespoonfuis of Hour ; add thii I. 146 Mrs. hill's new cook book. to the stew ; let t stew until the meat is nearly done. Line a fire- proof dish, or two fire-proof dishes (this quantity of stew wil fill two common-sized or quart dishes ;) with good pastry ; mix the different kinds of meats; put in Irish potato dumplings; sc.taon fcc taste ; poiu in the j*ravy and bake. When done, remove the upper crust when the pie is cold and pack in the jelly, heapiLg the jelly in the middle. Return the crust and serve cold or hot. The jelly will prevent them becoming too dry. They are good Christmas pies and will keep several days. Very little gravy should be used, and that rich. Should ihere be too much, leave the stew-pan open until reduced sufficiently. This kind of pie keeps well if made in deep plates, and by some is preferred to those baked in deep moulds. 271. Meat Puffs. — Roll out a sheet of good paste; cut it into circular pieces by pressing upon the dough with a saucer; pass a sharp knife round the saucer. Lay upon the half of each circula: piece a spoonful of any kind of meat, poultry, fish, oysters, lob- sters, clams, etc., minced fine, and seasoned to taste. Wet with wine or catsup ; lay over the other half; crimp the edges, anr cooking, cut the slices thin, and broil. They will be found excellent. If the last of the meat becomes dry, use it for chipping. 284. To Terk Beef. — Slice pieces from the round, or fleshy part^ two inches thick. Make a scaffold in the open air, where the rays of the sun will tall directly upon the meat. The scaffold should not be covered with solid plank, but with narrow strips of wood. Dip the pieces of meat in salt and water ; lay them upon the scaffold, and smoke. Be careful the fire does not blaze. The flies must be brushed away constantly. Turn it frequently; or it may be jerked without smoking, merely exposing the meat to the sun when the weather is warm and dry. When the out- side of the meat hardens, string it, and hang in a cool, dry place. Always trim off the hard outside skin before cooking. Besides being broiled, it may be boiled or stewed. When hard, lay it in tepid water half an hour before broiling. It is not necessary to 4o this when cooked in either of the other ways. 285. To Clarify Suet. — Cut as much of the kidney suet as is wanted for culinary purposes ; remove all the thin membrane that covers it; wash it; put it in a gravy-kettle or well tinned stew-pan ; simmer slowly, stirring constantly to prevent its burning. When the suet is dissolved, and the cracklings float on the top, it is done; strain it into an earthen dish; when cool, pack away in jars ; cover from the air ; when used, shave rery thin with a sharp knife. Suet may also be kept a few weeks by rolling it in flour, and protecting it from dust and air, Tht tallow is made by the first receipt, using all the grease u»u* the intestines and every part of the animal MEATS. If>8 28C. To Clarify and Harden Taliotr. — Melt ten pounds of tat k ow and two of' beeswax together. Have ready two gallons of tx rtli jiatheiinii up, as persons are sometimes unexpectedly jplated in circumstances which render them valuable. (54 MRS. HILL S NEW COOK BOOK. 1. \4Abl, beet efcd; 2. _roin, chump end; 3. Fillet; 4 Hind Knuckle; 5. ?«« IfttjpuXlo; 6. Neck, best end; 7. Neck, scrag end; 8. Blade Bone; 9. Breast beat •ad ; 10. Breast. 289. Veal. — The loin is the best piece for roasting ; the fillet is stuffed and roasted ; steaks, cutlets, collaps, etc., are taken from the fillet or thigh ; chops from the neck, best end ; the shanks for soup ; the remaining pieces may be stewed or used for pies, ragouts and force-meat balls ; the head is good stewed, potted, Daked or boiled ; stuff and bake the heart, or boil and use for mince pies. The liver and sweetbreads of the calf are much more delicate than when the animal is older. Boil the feet; make jelly of the liquor ; fry, fricassee or stew the meat. Make tripe of the stomach; bake or stew the tongue. Veal of itself is an insipid meat, but, well seasoned, is not only very delicate and agreeable to the palate, but pleasant to the eye. The calf should be fat- tened upon the mother's milk, and killed when ten weeks or three months old, and when in perfect condition for the table, the grain will be close and firm, ths flesh a delicate red, and the tat white ; the kidneys should be covered with white, thick fat; the liver firm, and free from spots. Always hang the meat, and wipe it dry every day with a coarse cloth. It taints easily if permitted to rest upon wood and never turned or wiped. 290. To Prepare Rennet. — A rennet is the Stomach of a calf, prepared in this way: Empty the stomach as soon as the animal is killed ; wipe it dry upon the inside; sprinkle salt over it; iel it lie five days; then shake off the salt; stretch it, and dry it A piece three inches square will turn a quart of sweet milk MEATS. 155 Wash the rennet; soak in a teacup of tepid water an hour; pour the water to the milk; stir well; set in a warm place until the curds form. Make custards in this way : One quart of new milk. half a pint of cream ; prepare the rennet as directed ; a3m. A little lime rubbed upon the inside of the articles us 3d for chitterlings and tripe cleanses them much sooner, ana gives a much better flavor than mere scraping and soaking. MEATS ] f)9 297. To Cut vp the Hoc,. — 1 1, move the head; split the jowi and upper part asunder ; take out the brains and tongue ; cut out the backbone. Divide the remainder of the hog into six parts— the shoulders, middlings and hams. Round the hams; use tht frimmings of the joints and the tenderloins for sausages. Jn iie under side of the hams the bone slightly projects ; saw this even, with the meat; it is of no advantage to the ham, and a good hiding-place for skippers. Remove the spareribs from the middlings. Spread the meat until all animal heat ii» ott, first sprinkling it over with salt. 298. To Salt Pork. — Have suitable tables or platforms rcady ; begin the salting by giving the shank end of each joint a smart rap upon the table, so as to loosen the joint ; work the hock back- wards and forwards to ascertain if this is done. The advantages >f th'S is, the salt penetrates sooner. Rub the salt in well; pack i boxes or pits dug in the dirt floor of the smoke-house five or x feet deep; line the pits with plank; the plank should be at least a foot above the surface of the ground; cover the bottom with salt; pack the joints as soon as they are properly prepared, skin side down. When saltpetre is used, apply it by taking a pinch between the finger and thumb, and sprinkling evenly over the joints after they are salted, and before packing. Between each row of meat pack in salt, and when the last is in, cover well with salt, and then with fresh pine tops. If hogsheads are used foi packing the meat, bury them in the ground to about a foot of .he top. In four weeks the meat will be ready for hanging It should be taken up on a cold, windy day. Shake off the salt | wash the hams as expeditiously as possible ; hang the meat, hock dewn; smoke several hours each day until cured. The best plan for smoking is to have a furnace upon the outside, and attached to the smoke-house, a flue conducting the e^oke inside. The smoking is an important matter; meat is often spoiled from being over-heated when the fire is made inside. When the fire is made inside, dig a pit two feet deep; make the fire In the befc 4 60 MRS. HILL'S NEW COOK BOOK lorn ; clean it out each clay. Joints should never re hung imm^ diately over the pit, as the fire often blazes; and the smoke a warmer as it first rises from the pit. A little red pepper thrown upon the fire, or a few dry China berries, will drive off the flies. When sufficiently smoked, put the hams into bags made jf thick Dsnaburgs; tie them securely; whitewash the outside with a paste made of lime; hang immediately, hock side d:>wn. Tka remainder of the meat may be hung or packed away in ashes ; if permitted to hang, there is some loss from dripping. If there is reason to fear the joints are tainted, run a sharp knife into the meat at the hock-bone; if an unpleasant odor is perceived, the meat is not doing well. A friend who is remarkably successful in curing bacon, tender, juicy, and of fine flavor, furnishes me the following receipt for curing hams : " Cut and round the hams 6moothly ; salt, and rub well ; pack down ; and the first favora- ble weather, after eight or ten days, take the joints up and re-salt them ; in three or four weeks hang them and smoke gently. To protect them from insects, as soon as they are sufficiently smoked, put them imo sacks, and lime the sacks." After the meat is taken up to smoke, it is a good plan to sprinkle the inside of each ham immediately after being washed with pulverized black pepper, to protect them from flies. The skipper-fly usually makes its appearance the last of February or early in March, according as the weather is more or less cold. It is very desirable to smoke and pack the meat away before that time. Sugar is sometime! used in curing meat — a pound to two pounds of salt, or a pint Ot •yrup to two pounds of salt. •J9i>. To Cure Hams. — Spread upon each ham the following in.xture, and let them remain until the next day : One small apoonful saltpetre, one large spoonful of sugar, one large spconful of molasses, a teaspoonful of red pepper, rubbed well together* then salt down and pack away as you do other meat. This is * good plan in localities where there is very little cold weather. MEATS. HU 800. To Preserve Hathsby Packing in Ashe*.— Mike a scaffold around the inside of the smoke-house ; put as many tiers as may be needed, making them of very narrow strips of plank, so that when the hams are placed upon them, they will be support**) only at the ends and in the middle, with space between (w , '> »••■ /> allow a free circulation of air. Covor each ham well with dry leached ashes; place upon the thin strips of plank, skin-Bid* down. When hogs are killed late in the season, before the meat is sufficiently smoked, and the skipper-fly begins to make its appearance, take the joints down; ash them well ; hang again, and complete the smoking ; then lay away, well ashed, upon the tiers. There is no better plan for those who like meat preserved in ashes. 301. To Pot Meat. — This is an economical way of using up scraps of cold meat, fowls, or fish. Cut up all the meat, separating it carefully from the bones ; scrape off any gravy or hard skin that may remain after being cut or picked up. Gravy or stuffing would make the meat sour if kept over two or three days. Different meats may be potted together. First grind the meat by running it through a sausage mill. Pick out all the gristle; then pound it in a marble or wooden mortar, moistening it from time to time with clarified butter, adding any spice or herbs required for seasoning. It should be well beaten. Dr. Kitchiner, who recommends meats prepared in this way for in- valids and persons of weak digestive powers, says: "There is no grease so good to use in the pounding as ' elbow grease.' " When reduced to a smooth paste, pack in small jars; cover an rich with clarified butter ; tie a bladder or oilcloth ov€t; kexp iu a dry, cool place. 302. To Clarify Butter for Potting. — Simmer jhe butle? gently in an open vessel; when the water has evaporated (which may be krown by the bubbling ceasing) take it off the fire, and U?\ it remain undisturbed half an hour; the curj will settle af ] 5*2 MR8. HILl S NEW COOK BOOK. the bottom. Bottle and ecrk tightly, and keep in a cool place Butter prepared in this way will keep well, and is valuable foi enriching stews, hashes, etc. Will make good cake ard pastry. Potted meats should always be put cold in the jars, and packed frmly. 303. Tc Pot Calf s Head.— After the head is well cleared, UV tag off *,hc skin, nose, and ears ; put it to boil with two of the fen which have been well cleaned. Boil until tender; remove the pifces from the liquor; when cold, scrape off all grease that may rulhere; take out all bones; put the meat back into the pot with the herbs intended for seasoning, and enough of the liquor to cover the meat, after skimming off the grease that floats on the top; boil half an hour. Take up the meat in a clean colander; let the liquor drain until the meat is dry and culd. Run through the sausage mill ; then pound in a marble or wooden mortar, add iing the spices and a little clarified butter from time to time. When a smooth paste is formed, pack in a mould ; cover so as to exclude the air ; mix the spices ; half a teaspoonful of cloves, a whole teaspoonful of mace, cinnamon and allspice, one and a half of pepper to one pound of meat, salt to taste. Serve with pickle. If the meat does not turn out well, wrap a hot towel around the sides of the mould, or set a minute or two before the fire, turning it. Potted meats are excellent for sandwiches. Use the broth for soup. 304. To Pot Ham and Tongue. — Beat together well a pound each of cold lean ham and tongue ; season with spices, if liked. When a smooth paste, pack in jars, by the foregoing receipts. Fowls, fish, with a little lean ham or tongue added, may all U potted. Suit the taste in making the combinations as well as it* leleoting the seasonings. Two ounces of clarified butter will be the proper quantity for one pound of meat, unless the meat is very rich ; then less butter should be used. It is convenient to iave these made dishes on hand, as, in case of having company HEATS. 10* unexpectedly, additions may easily be made to lunch, dinner, or supper. 305 Veal Salad. — Boil a. hock of veal for soup, when thoi* ouglilv done, take up the hock ; pick the meat from the bonea^ *nd season as for chicken salad. A nice supper dish. Oysters minced fine and dressed as a salad are good. 305 J. Chuken Sandwich. — Boil done, and skin; pull off th* meat, keep white and dark separate. Chop and season. Put in a mould ; alternately white and daik meat. When cold, slice. 300. To Collar Meat. — This is done by picking the meat into •mall strips; while hot, spread layers upon the bottom of a pan ; sprinkle over mixed spices; fill the vessel with alternate lay en of meat and spices ; put on weights sufficient to press the meat into a solid cake. When cold, to be eaten with pickle, lemon- ehow, etc. 307. To Collar Flanks of Beef.SaU the two flanks ; sprinkle over a little saltpetre : turn them every day for eight or ten days (if the woather is cold enough). At the end of this time wash the meat well ; boil it until tender. Have ready half a teaspoonful of pounded and sifted cloves, the same of allspice, one teaspoon- ful each of cinnamon and mace. When the meat is tender, take it up and pick it to pieces as expeditiously as possible, removing the skin and gristle. Put a layer of the meat (mixing the fat and lean judiciously) on the bottom of a pan ; sprinkle over pepper and the mixed spices evenly. When the meat and seasoning la all in, put a sheet of tin or a piece of board that will not give it a disagreeable taste. Place weights upon the board, and let it remain until the meat is perfectly cold. Serve wilil pickle. Another way is to boil the flanks; spread them out; trim ofT the fat wheu there is too much; remove all skin and gristle ; spread 164 MRS. hill's new cook book. over the spices and pepper, and, beginning at one end, roll tightly ; wrap with tape; put under weights ; when cold trim the edges ; garnish with sliced lemon. 308. To Collar a Leg of Pork. — Take out the^bone ; stuff with mixture composed of two teaspoonfuls of powdered sage, one teaspooniul of pounded mace, one nutmeg grated fine, a dozen cloves, the same of allspice, a teaspooniul of cinnamon, salt to taste, a tablespoonful of pepper, half a pound of butter, one tum- bler of fine bread crumbs ; mix well ; spread evenly on the inside of the pork. Wrap it to look as nearly as possible as it did before the bone was removed. Tie it tightly with tape; put it in ft pan with a little water, Bake two hours. Press it by placing weights upon it* To be aatei: cold. SAUCES, STUFFINGS, AND GRAVIES. 14 Tmc most homely fare may be made relishing, and the mot #«cellcnt and independent improved by a well-made sauce." Upon many tables the only gravy which makes its appearance ? ji the grease or drippings from the meat, thickened with a paste of water and flour, or the pure unadulterated grease minus the thick- ening. I earnestly advise all housewives to make themselves familiar with the art of preparing different kinds of sauces. 1 have seei the character of poor steak, joints, and puddings in part redeemed by a well selected, well prepared sauce. 309. White Sauces for Boiled Meats or Poultry — Egg Sauce. — Rub together smoothly a large tablespoonful heaped with good butter, two teaspoonfuls of flour. Pour into the stew-pan a turn bier of fresh sweet milk ; set this upon the stove or upon a trivet, rith a shovelful of fire under. Drop in the butter as soon aa 4he milk boils up; shake the stew-pan. As soon as the butter jne.ts, pour in a tumbler of sweet cream ; only keep upon the fire long enough to scald the cream. Have ready the yolks of four or five hard-boiled eggs cut up ; the whites of two ; stir into the sauce just before pouring into the tureen ; salt if needed. This preparation may be poured over boiled meats or poultry, sending a part of it to the table in a boat or tureen. Double the receipt if necessary. 310. Celery Sauce. — Boil the white parts of six stalks of celery (first cutting them in small pieces) in two tumblerfuls of the broth the meat was boiled in, or any pale broth (veal is best), or boil- ing water alone will answer. Add salt to taste; cover the stew- pan and let it sinmer gently until tender. Rub a heaped teaspoouful of flour into a piece of butter the size of a hen's egg ; itraiu the water from the celery upon this. Remove the celery 166 from the stew-pan, wipe it out, re! urn the broth, add a tumbler of sweet cream or rich fresh milk; let this simmer geitly five minutes, and serve. When fresh celery cannot be ol tainod, u*i the extract or the seeds bruised ; tie them in a thin muslin cloth that they may be easily removed. 311. Lemon Sauce. — Make the sauce in the same wsy *s the selery, boiling the peel of the lemon until sufficient flavor is im- parted ; add enough of the juice to make a pleasant acid, just before serving. Cauliflower may be used instead of the lemon, for variety. 312. Oyster Sauce. — A tumblerful of oysters j strain thn n^uor, pick out all the shells. Put the liquor in a stew-p^n with one yjr two blades of mace ; salt to taste. To a piece of bu f ter as larg* *ts a hen's egg, rub a teaspoonful of flour ; add this to the liquor with a tumblerful of sweet cream or milk. When this 1 is just re*vty to boil, put in the oysters, first mincing them. Sim- mer gem-.y until the oysters are well scalded, and pour into a gravy tureen. When made of canned oysters, stew entirely ir milk or a pa.e broth. 313. Caper Sauce. — Melt a quarter of a pound of butter, into which two teast»oonfuls of flour has been rubbed ; add two turn blcrs of sweet mi\k, or half water (all milk is best). Add six or eight tablespooufuk of capers. Mock caper sauce is made by adding pickles cut up ; radish pods or nasturtions av« good as substitutesjbr capers. 314 Caper Sauce, No 2. — Make two tumblerfuls of thin pap boil it until it looks transparent; add to this a tumblerful of but ^er, six tablespoonfuls of capers strained from their lie lor. IV.ii part over the meat ; serve the remainder in a sauce tureen. Egg sauce is made in this way, adding them bo..ed hard and out up fine. BArCES, STUFFINGS, AND GRAVIES. 1(»J 815. Onion Sauce. — Slice two medh m-sized white onions; lay them in water ten minutes. Boil them soft in clear water ; pour ofT this water, and add as much sweet milk as is needed for the tauce. Rub to a tablespoonful of butter a teaspoonful of Hour ; vlJ this to the < nion and milk. Shake the stew-pan well w hilt t is simmering, which should be from five to six minutes. Sa't -ii taste. Strain and serve hot in a gravy-boat or tureen. 316. Mushroom Sauce. — W;ish and pick a pint of mushrooms; rub them with salt, and immediately throw into cold water. When all are cleansed, put them to boil in a covered stew-pan, with sweet milk or pale broth ; salt to taste. When the mush- rooms are tender, strain the liquor from them ; wipe out tho stew-pan and pour back the liquor. Add butter, with a little flour rubbed into the butter. Stew until thick enough. 317. Parsley Sauce. — Boil three sprigs of parsley in a tum- blerful of water ten minutes. Pick off the leaves, chop them fine, and salt to taste. Wipe out the stew-pan, return the water and add to it an equal quantity of sweet milk. Make a paste of a teaspoonful of flour and a little cold sweet milk ; when the mill boils, stir in the paste. Add a tumblerful of good fresh buttei, then stir in gradually the minced parsley. 318. Sauce for Fish. — Scrape fine the yolks of two hard* boiled eggs; pepper, salt, mustard, three tablespoonfuls of sali.d oil, three of vinegar, one of tomato catsup. SIP Wine Sauce for Venison or Game. — Put a tumbler of hoi fMtcr or pale broth into a stew-pan; stir to it two tablespoon full of fine bread crumbs, one teacup of butter, the grated rind of a lemon, and a blade of mace; let these simmer five or six minutes. Slir into a teacup of Por* wine a dessert-spoonful of loaf sugar; pc»or this into the stew-pan, shake it round, and as soon as the 168 MRS. niLLS NEW COOK BOOK. wine is hot, pour it into a tureen. Serve hot. A litt.c acid jehj put in the bottom of the tureen before pouring in the s^uce, ntd thou stirred , ; ato it well, is an improvement. 320. A hrench Fish Sauce. — Beat the yolks of two raw eggs; **son them with salt, pepper, and two tablespoonfuls of vinegar icald it ; stir well ; add the grated peel of a lemon. Add slowly two tablespoonfuls of fresh olive oil, stirring constantly until well mixed. Add the juice of the lemon, or vinegar, to make a piquant sauce. Color green with spinach juice. 32 . Sauce for foiled Fowls. — Beat the yolk of an egg ; add to it a tumbler of melted butter, one wineglass of , sweet cream; stew five minutes. Season any way liked. This makes a nice sauce for pork chops, if seasoned with sage. 322. Bread Sauce.- —A tumbler of bread crumbs; pour over them two tumblers of boiling milk or pale veal broth. Let this stand until the bread has absorbed the gravy ; stew five minutes. Make it sufficiently rich with butter; season in any way liked; salt to taste. 323. Dr. Kitckiner's Receipt for White Sauce. — Cut in small pieces two pounds of lean veal and half a pound of ham. Melt two ounces of butter ; let all simmer until the meat almost sticks. (Great attention must be paid to prever ,t its sticking ; should it occur it will spoil the stock.) Make i paste, using three table spoonfuls of flour ani sufficient water; stir this into the stew-pan, and &dd three pints Df hot water or hot broth. Stir all well to- gether, and continue to stir frequently. Cover the stew-pan, and set it upon a corner of the stove where it will boil gently two hours. Season with an onion cut up fine, twelve grains of all- spice, the same of cloves, two blades of mace, bla jk pepper, a little red pepper, a few sprigs of parsley, and thyme When th«j or*»th is reduced to a quart, skim off the fat; strain the broth SAUCES, STUFFINGS, AM) GRAVIES. IdO •nd keep it in a cool place. When ready for use. add a pint of sweet cream, and simmer until thick enough. Pour part over the meat; send the remainder to table in a tureen. 324. To Make Sauce to Pour over Boiled Fowls or Meat. — On* } tut of fresh sweet milk ; stir to it slowly a pint of boiling water; rub to two heaped teaspoonfuls of butter two even teaspoonfuli of flour; put this to the milk. Stew it until of the consistence of cream, shaking the stew-pan frequently. Season with salt and the juice of a lemon. If a whiter sauce is preferred, use more milk. If it is preferred to have it colored, beat up the yolks of two eggs ; pour the sauce to them slowly, beating and stirring rapidly. Put the stew-pan on the stove long enough to take ofF the raw taste of the egg ; one or two minutes will suffice. Pour a part of the sauce over the meat as a veil ; season the rest in any way liked, and send in a tureen. 325. Brown Sauces — Tomato Sauce. — Skin a tumblerful of tomatoes ; chop them fine ; cut up a small silver-skinned onion ; season with salt, pepper, and a dessert-spoonful of sugar. Put »hese into a stew-pan with a tablespoonful of butter ; add two tablespoonfuls of grated bread crumbs, a wineglass of water ; stew gently an hour, keeping the stew-pan covered ; shake it frequently. Just before serving, stir in two eggs beaten several minutes. 326. Lobster Sauce. — Boil the lobster very well done ; mines the meat; take out the coral and eggs, and pound them in & mor tar (the coral gives a fine red color to the sauce). Rub to the ocral a piece of butter the size of an egg. Put a pint of the broth in which the lobster was boiled in a stew-pan; thicken it with a paste made of water and a teaspoonful of flour. Let this simmer two or three minutes ; add as much meat of the lobster minced as is required ; let all heat well, and add the butter just before serving. The fine red coloi of the coral will be lost if it boils, Use hen lobsters for sauce. 8 I/O MR8. HILL'S NEW COOK BOOK. 327. Sauce for Lobster. — Mash fine the yolks of two hard brnlod ejjgs, a tablespoon Ail of water and the coral of the lobster a teaspoonfui of made mustard, two tablespoonfuls of salad oil, atd five of vinegar. Pepper and salt to taste. 328 Sauce of Ancl.ovies, Shrimps, or Clams. — Rub into a turn aler of butter a teaspoonful of flour ; pepper and salt to taste. Put a tumbler of water in the stew-pan ; add the butter and sea soiling; simmer five minutes. Add the meat of anchovies, shrimps, or clams. 329. Mint Sauce. — Three tablespoonfuls of fresh mint chopped fine, five tablespoonfuls of vinegar, two teaspoonfuls of sugar dis- solved in the vinegar. Serve with roast lamb or chops. 330. Apple Sauce. — Stew or bake acid apples; when done, mash and strain them. To a pint add a small piece of butter; sweeten to taste ; grate over it a little nutmeg ; serve with pig, goose, or ducks. Dried apples and peaches stewed, and sweet, ened and seasoned with lemon or orange peel, or nutmeg, makes a good accompaniment to fresh meats. Stewed cranberries make a superior sauce for meats or poultry. 331. Horseradish Sauce. — One teacup of grated horseradish one wineglass of good cider vinegar, into whicn has been dissolved a dessert-spoonful of loaf sugar, the same of mustard, a teaspoon- fill of salt; stir this to the horseradish. Serve with hot or cold meats. 332. Mustard Sauce. — Stir to a teacup of vinegar a teaspooa ful of mustard, one of salt, two of loaf sugar pulverized, one tablespoonful of butter; put all into a stew-pan, and let it simmer until boiling hot. Beat in a bowl the yolks of two eggs; stir the vinegar to them, stirring sbwiy and constantly. Return th* mixture tc the tire, and when boiling hot, pour into a tureen a SAUCES, SVUFFIVOS, AND GRAVIES. 171 lene. This is a good sauce for broiled meats, hashes, rag-outs, or game. If fresh olive oil is bsed instead of butter, thi* make* %i excellent sauce for salad, or coia slaw. 333. Pickle Sauce. — Into a t'imblcrful of melted butter stir • Urge tablespoonf'l of chopped mustard pickle, with a tablespocr fill of the vinegar; stir three miiutes, or until thoroughly hjt. 334. Curry Sauce. — Add to a pint of broth or melted butter an even tablespoonful of curr^ powder; wet into a paste with cold water ; or boil in the broth an apple or an onion cut up ; when soft enough to mash fine, strain ; wipe out the stew-pan ; return to the stew-pan, and add the curry powder; simmer two minutes. Parboil the onion before adding it to the broth ; this is more delicate than to add it raw. 335. Sauce for Barbecues. — Melt half a pound of butter; stir into it a large tablespoonful of mustard, half a teaspoonful of red pepper, one of black, salt to taste; add vinegar until the sauce has a strong acid taste. The quantity of vinegar will depend upon the stroigth of it. As soon as the meat becomes hot, begin to baste, and continue basting frequently until it is done; pour over the meat any sauce that remains. 33G. Sauce for Steaks, Chop.*, and Fried Chicken. — After tin? Bteak is sufficiently fried, take it up on a hot dish; set it covered where it will keep warm ; strain the grease in which it was fried ; return only a tablespoonful to the pan; if liked, a little onion may be cut up, and added; fry a golden color, stirring frequently. For a pound of meat, use a large tal lespoonful of butter; put this Into the frying-pan ; sprinkle in a heaped teaspoonful of flour, stir- ring it to a smooth paste; pour in a tumblerful of hot stirring constantly with a vooden or silver spoon until o^a light brown color, and it begins to smoke, add to it an ounce of salt, and dilute it with watth is boiling ; add a tumbler of the gravy to the same quantity of the broth; let it simmer until tLck as rich cream; cut up th giblets; add to the gravy. Should there be too much grease skim it off*. Gravies are often served with an amount of grease floating upon the top that renders taem repulsive rather than in viting. Seasoning of *ny kind of vegetable or catsup may 0* SACCE8, STUFFINGS AND (in ANTES. 17 1 Used — not, however, in sufficient quantities to overpower the natu ral flavor of the gravy. 346 Gravy for Baked Pig. — Boil the harslet until tender mince the liver and heart very fine. Put a tumblerful of the broth they were boiled in into a stew-pan; thicken it with two fceaspc onfuls of flour; wet into a paste with a little of the broth; Btir to this an equal quantity of the pig gravy ; season with sage ; simmer two or three minutes ; salt and pepper to taste ; add the minced liver; serve in a tureen. The remainder of the harslet may be hashed ; add to it any gravy not required for the pig should any remain. Make the brains into a pancake ; fry, and gar- nish the dish with it, cutting it into small shapes; use alternately sprigs of parsley ; or, if the brains are not used in this way, ste\* them until done ; mash them, and add to the gravy. 347. Gravy for Tripe, Cow Heel, or Calf's Read. — Roil and thicken two tumblers of beef or veal gravy ; add the grated rind of a lemon, a teaspoonful of curry powder; or season highly with red and black pepper if the curry is not liked ; simmer ten minutes ; add catsup to taste, and the juice of a lemon. If wine is preferred, add a wineglass of Madeira instead of the catsup. 348. Stuffings — For a Boiled Fowl. — Moisten a pint of bread crumbs with hot milk; melt in the milk a tablespoonful of butter ; salt and pepper to taste ; mince fine as many oysters as bieal crumbs (or Irish potatoes boiled and mashed fine, as bread ;ruml«, if it is not convenient to use o) 3ters) ; mix well, and *ttifl, allowing a little room foi the stuffing to swell ; close the iperture well so as to allow as little water as possible to get into the fowl. 349. For Baked or Boast Fowls. — Moisten bread crumbs, hard biscuit or crackers, with boiling water; let it stand ui^il the bread can be mashed to a paste ; add a spoonful of butter before 176 MRS. hill's new coor book. the boiling water is poured on ; season with salt and temper, an$ minced eschalot, onion, or parsley cut up fine. After mashing the bread, mix with it one or two eggs; put a teaspoonful of lard into the frying-pan; when hot, pour in the- batter, and fry until dry, stirring constantly ; use while hot. A richer stuffing is modi Dy using the yolks only of four or five eggs; milk and flour foi t Datter, the consistence of fritter batter ; sait and pepper to taste ; OLion if liked. Pour into a greased pan ; when browr. on one side, turn it; take it up when a good brown color; mash it up while hot with a tablespoonful of butter. The fowl should never be crammed tight with stuffing ; room should be left for it to swell. Put the stuffing in before putting the fowl to roast or bake ; it will be better if the fowl is stuffed an hour or more before it is cooked. I have known many cooks to half cook the fowl and then stuff. The longer the stuffing remains in the fowL so that it is not kept long enough to sour, the more completely the flavor of the seasoning is imparted to the meat. When the fowl is ready for the table, if the stuffing is performed skilfully, there will not be the least appearance of it visible upon the out- side. This stuffing, or any other, may be seasoned with mace, or nutmeg if liked, or with cauliflower chopped, mushrooms, almonds, potatoes, as persons may fancy. 350. Stuffing for Pig. — Use equal quantities of cold hominy (or rice) and flour ; mince a few eschalots or an onion, a few sprigs of parsley, a little sage, salt and pepper ; make this into a dough , bake it a light brown ; while hot, mash it with sufficient butter to make it rich enough; stuff while hot; or use for the dough aalf flour and half corn meal. 351. Potato Stuffing. — Bake or boil dry Irish potatoes; maah and strain them through a colander; mix with them an equal quantity of bread crumbs ; grate, and add three hard-boiled eggs ; mix with a large tablespoonful of butter. If not sufficiently moist add & little cream ; season to taste- -a delicate and delicioui SAUCE8, STUFFINGS AND GBAVII8. 17) stuffing. "When batter-bread muffins, etc., are used, save some Tor stuffing ; corn meal batter-bread makes a fine pig stuffing. Meats are sometimes added to stuffing. Sausage-meat is consideied good to add to stuffing for baked turkey, also grated ham, 01 tongue. All stuffings made of cold breads, and moistened with :ailk or water, are richer for being fried a few minutes after they are mixed and seasoned, stirring constantly. Stuffing should net as a general thing, be bound together with raw egg ; it is lightci without. 352. Stuffing for Fish. — Butter slices of stale bread upon boti sides ; saturate them with wine, catsup, or cream, as preferred Cut again in smaller slices, and lay inside the fish; this also makes a good stuffing for game. 353. M, Soger's Receipt for Stuffing for Goose. — For a mid- dling-sized fowl cut up a pound of onions; a teaspoonful of pul- verized sage if dry, two if green, and minced fine ; one teaspoon- ful of salt, one of brown sugar, one of pepper. Set this over a slow fire ; let it stew fifteen minutes ; then, with a spoon, stuiF the bird while the onion is hot. 353$. Sauce Jelly for Fowls or Meat. — Yolks of two hard' boiled eggs rubbed to a paste ; two tablespoonfuls of butter, or gravy, one teaspoonfu' of jelly, a little vinegar, one of mixed mustard, ono tablespoonful minced pickle. 353 j. Sauce for Grated Ham. — One pint of vinegar, tie yefr i)wi of four eggs, add mustard, boil. When cold, mix. VEGETABLES. "Man has been called in relation to his diet Oinniveroui from his being adapted to live on every kind of food ; whereat most other animals are confined to one. In man it is evident from his anatomical structure that he was intended to feed pro- miscuously on animal or vegetable food, as choice impelled. " No animal can live happily except in conformity to the laws of his constitution ; it follows, therefore, that man requires mixed food. A proper balance between the two kinds of food should be observed if we desire to live a natural and consequently healthy life. " A well arranged dietetic scheme ought to consist of such A combination of the albuminous, oleaginous and farinaceous con- stituents as is most appropriate to tne requirements of the system, and it is not only necessary fur the healthy support of the body that the food ingested should contain an adequate proportion of alimentary constituents, but that those should be in a wholesome or undecomposing state. "It Cannot be questioned that articles originally good and wholesome may derive a poisonous character from changes taking place in their own composition — a peculiar ferment is sometimes generated which the stomach is not able to bear." 354 Vegetables. — Vegetables iniended for dinner should be gathered early in the morning. A few only can be kept twelve hours without detriment. " When fresh-gathered they are plump and firm, aid have a fragrant freshness no art can give them again when they have lost it by long keeping, though it will re- fresh them a little to put them into cold water before cccki.ig. n A little soda in the water they are cooked in will help to preserve the color of those that are green. They lose their good ippear VEGETABLES. 170 ■nee and flavor if cooked too long, and are indigestible if nol cooked enough; close attention and good judgment are necessary to know the proper timo to take them up. Always drain the water from them well before sending to table ; have the dishes h »t upon which they are placed, and never send them to table until the meats are served ; when sent in too soon, and often un covered, they become chilled and unfit for use. Always put vegetables to boil in hot water. 355. Asparagus. — When cut below the ground, skin the white part, or it will be tough ; cut as nearly as possible the same length; turn the points together, and tie in bunches. Have a stew-pan of boiling water salted; lay the asparagus in; boil briskly half an hour; toast slices of light bread; pour over a little of the asparagus water ; butter it well ; put the asparagus on the toast; serve hot. The toast may be omitted if not liked. Or, cut the stalks above the ground — this is more tender, but not so pretty ; cook in the same way ; and it is good cut in small pieces, stewed with pepper, salt, butter, and just water enough to cover them. Make a paste of a little of the water and a teaspoon ful of flour ; stir to the stew ; let it simmer five minutes. Take them op as soon as done ; too much cooking injures the color and flavor. Asparagus is good boiled tender, cut up and dressed as a salad, with hot vinegar, egg, butter, pepper and mustard. To be eaten hot. 356. Burr Artichokes. — The burr or globe artichoke should be well washed ; put to boil in plenty of hot water, slightly salted ; boil until tender, which may be ascertained by drawing a leaf; trim the points; serve with melted butter, in a "ureen. A separate plate should be provided to serve them upon. 357. Jerusalem Artichokes. — These may be sliced, and f>oiled like turnips, or cooked in any way Irish potatoes are. They require longer boiling. They are considered particularly good boiled and dressed as a salad. 180 MRS. IIIIL's NEW COOK COOK. 35S. Beets. — Dig them carefully, so that the fibres are as lilttt broken as possible ; if careless abo it this, red beets, when cot.kcd los? their fine color. Wash them well, and put them to boil in hot water from one to two hours, according to size. Presi them without piercing or breaking the skin, to ascertain »f they are done ; when they yield readily to the pressure, take then: \i\ a a pan of cold water ; rub off the skin, slice them, and dress mil butter, pepper, and salt when young and tender, or with salt, pepper, and vinegar if preferred. Old beets lose their sweetness and are best dressed with hot spiced vinegar, into which has beer, stirred a little sugar. They may be eaten cold when dressed with vinegar; they may be boiled, or baked and grated, and dressed as a salad. Beets have a finer flavor baked than boiled ; it requires longer time to cook them in this way. Be equally as careful not to break the skin or fibres. Beets may be pre. sei ved through the winter by hilling, as sweet potatoes are for winter. 359. Beans. — String them carefully ; wash well, and boil thero briskly in an open vessel half an hour, or until tender; some varieties requires longer boiling than others. The water in which they are put to cook should be boiling and salted ; when tender, take them up in a colander ; drain the water carefully from them, and transfer them to a hot covered dish ; pour over melted butter. Some persons prefer their being boiled with a piece of bacon, the side meat is preferred ; either way is good. The meat Bhould boil half an hour before the beans are put in. Beans may be saved for winter by packing them in salt, a layer cf each ; th* beans should not be strung. Gather them at the age for boiling. When used, soak them until fresh enough. 360. Lima, or Butter Beans. — When fully formed, and before the hull turns yellow, shell them ; wash well, and put them to boil in hot water, sufficiently salted to season then:. When tender, pour off nearly all the »»•*»»" make the remainder of th« VEGETABLES. 181 it/ioth rich with butter, and serve upon a hot dish. Never peppei thetn unless with white pepper; the small black particles of the common pepper upon so white a vegetable gives them an untidy look. 361 Succotath — Boil butter-beans shelled (dried or green) half an hour ; salt the water; then add half as much green }. r\ cut from the cobs. Boil the cobs a few minutes when the beam are first put to boil. Take out the cobs ; add the corn ; to half a gallon of the succotash add a paste made of two tablespoonfuls of flour, and water sufficient to form the paste ; season with salt and butter enough to make it as rich as may be liked. This is also very good boiled in the broth in which poultry has been boiled, or cooked with a small piece of pork. Succotash may be madfc of dried beans, and corn dried for winter use; soak them an houi before using. Dried beans are excellent baked with pickled pork i 302. Brocoli. — Gather hard heads; peel the stalks; boil in salted water briskly, leaving the vessel open twenty minutes, or •mtil tender ; take them up and pour over melted butter. Serve hot. 363. Cabbage. — Take off the green leaves ; quarter the heads ; wash them well, examining between the leaves for insects ; let them lie in cold water until it is time to put them to boil ; cut off part of the thick stalk, or the leaves will be overdone before the stalk is tender. Put in boiling water, sufficiently salted ; it should be well covered with water ; if too little is used, the cabbage will be strong. Some kinds of cabbages require to be first parboiled, then put in another water ; always using boiling water. When tender, take them up in a colander; drain off all the water ; put them upon a not dish, and cover with slices of butter, putting iome between the loaves. It is also liked boiled in the liquor in * hich bacon has been boiled ; when cooked in this way, take up the meat, the flavor of the cabbage would injure the meat; skim off all impurities on the liquor, and put the catbage in; boU 182 MRS. HILLS NEW COOK DOOR, brisklj ; and when done, they will sink to the bcttom ; take them up immediately into a colander, and drain well. Serve in a hot dish, and never in the same disli with the meat. The remains of cabbage used at dinner is sometimes chopped 6) e and fried svith a little butter or lard, and served as a break r «U dish. 364. To Stuff Cabbage. — Strip off the green leaves ; examine and wash well ; lay in cold water until ready for use. Cut out the heart, or centre, leaving two or three rows of leaves. Scald the cabbage well ; when the leaves wilt from the scalding, there will be less danger of their breaking. Chop the leaves fine; add to them any scraps of cold meat or poultry ; season high with pepper and salt ; and if the flavor is liked, an onion, shred fine ; bind the whole together with a raw egg, worked in; a few bread crumbs may be added. Make this into several balls, or one large ball, and put in the centre of the cabbage ; fold the leaves over care- fully ; wrap well with thread ; over this put a thin netting or muslin; tie it securely, and boil until the cabbage is tender. Drain it from the water ; serve upon a hot dish, with melted butter poured over. Remove the cloth and strings before pour ing over the butter. 305. Hot Slaio. — Cut the cabbage in four quarters : after wash, ing it carefully, parboil ten minutes. Take it out of the water cut in thin slices ; put it in a stew-pan ; season with salt ; add a wineglass of hot water, an even tablespoonful of butter; cover the stew-pan, and let the cabbage stew until tender ; stir it fre- quently from the bottom. When tender, which will probably require an hour's steady stewing, add as much vinegar as will give the mass a pleasant acid taste. 366. Cold Slaw. — Cut a head of hard white cabbage into very fine shavings. It is seldom shaved fine enough. For a quart of ihe cabbage take the yolks of three eggs, beat -them well ; stir into VEGETABLES. 183 ft tumMer and a half of vinegar two teaspoonfuls of loaf sugar, a tablespoonful of olive oil, one of thick, swe^t cream, or a pieo« of butter as large as a walnut, a heaped teaspoonful of mustard •alt and pepper to taste; mix with the egg, and put this sauot into a stew-pan; when not add the cabbage; stew imli thoroughly hot, which will only require four or five minutes Toss it up from the bottom with a silver or wooden fork. 'lakt it up and set where it will become perfectly cold, on ice is best, The quantity of vinegar will depend upon its strength. 3G7. Saucr Kraut. — Quarter a dozen hard heads of cabbage; cut olfthe stalks closely; sprinkle salt in the bottom of a cask; pack the cabbage down firmly; put over another layer of salt; when all are in, cover with a heavy weight. Keep the cask in a cool place. In four or five weeks the pieces will be ready for use. To cook sauer kraut : Soak in plenty of water until fresh enough. Boil until tender, with bacon, pickled pork, or in water salted ; and, when tender, add butter when boiled in water. After being boiled, it may be fried with a small piece of butter or lard, 3G8. — Cauliflower. — Remove all green leaves. To look well this vegetable should be very white. Boil it in water salted, or half sweet milk ; when tender, put over it, while hot, slices cf butter, putting some on the inside. This vegetable is fine in soups, to season meat sauces, for salads and pickle. 360. Carrots. — Carrots require longer cooking tLun anj othtr vegetable. When young, they only require to be washed before being cooked. Old carrots should be cut into slices, and stewed until tender; season with salt and butter. Carrots are good in soup, and are better grated ; they give a rich coloi io soups. 370. Celery. — This is usually served without being ccoked, but may be stewed. Cut the root in small pieces ; add water to 184 mrs. n ill's new cook book. cover it season with salt; simmer until nearly done; add hut tor, into which has been rubbed a little flour. When sufficiently cooked, just before taking it up, add a wineglass of sweet cream 371. Cucumbers. — Gather them early in the morning; pu* hem in water. An hour before they are to be served, peel and out them in thin, round slices; cover with cold water until a few minutes before sending to the table. Pour off this water ; add a tnird as much white onion, cut in thin slices, as cucumber. Tha onion should be skinned and kept in cold water until used ; sea- son with salt, pepper and vinegar. Cucumbers may also to stewed as squashes, and seasoned with butter, or sliced length wise, rolled in corn meal, salted and fried. 372. Corn. — Gather the ears when the grains are full of milk, but before they are hard ; remove the shuck and silk ; put the corn in boiling water, with a little salt iii it ; boil half an hour if the corn is young. Serve the ears hot as they are boiled, or cut them from the cobs with a sharp knife; put in a deep covered dish ; season with salt, pepper, and butter. Sugar corn is best for the table. 373. Samp. — Take the corn when the grains are full, but milky ; with a sharp knife shave off the corn to the cob ; be careful not to cut the cob (that would injure the taste of the corn) ; "scrape out the milk. Put it all in a stew-pan ; pour over four times its bulk of boiling water ; add salt to taste. Let the mass boil four hours, covered ; boil slowly. Eat with butter ; or pour into pans ; cut in slices, when cold, and fry. Stir irep out the inside. Pa? VEGETABLES. 181 Oo:J the shell in water, a little jailed, five minutes; take it out, phmge it in cold water. Stew the inside with a little onion, pep)»ei and *alt, until done. Beat cne or two eggs ; add to the stew with butte.* to season it properly — for the inside of one egg-plant • heap^a veaspoonful of butter will be sufficient, and one egg; n.jt well and stew until dry, adding half as much bread ciumbn au egg-plant ; stuff the shell with this ; a little minced veal, ham, tongue, or poultry may be added to the stuffing, and is an im- provement. Tie on the piece cut off. Put the egg-plants to bake in a (\ish, the bottom of which is covered with slices of bacon; bake m. hour; serve on a flat dish whole; remove the 6tring and top piece. The egg-plant is sometimes cut in half, lengthwise, the «».itents removed, and stewed as above ; the half pieces parboiled ui.til tende* in water salted; then stuffed with a rich force-meat ; h coating of egg spread over the open side, bread crumbs sprinkled ovei ; put in a dish with slices of cold ham. and baked untii tender , either way is good. 384. To Fry Plu>*. — Feel the egg-plant; cut it in thin slices; strew salt between the slices; let them remain an hour; parboil them five miliums; roll each slice in flour or corn meal ; fry a golden color in boiling lard ; turn the pieces once ; serve upon a napkin. 385. Greens. — Kale, or cole, mustard, cabbage sprouts, turnip tops, to any of which may be added a few beet tops, the younjj shoots of the poke plant, all make good spring greena, Picl and wash them ; let them lie in cold water at least an houj before, they are used. Put them on in plenty of boiling water salted ; boil briskly twer ty minutes ; they will sink to the bottom when done. Take them up in a colander; press the water from them; put upon a hot dish; cut across the leaves in sevetal places with a sharp knife; p< ur over melted butter; dress with poached eggs, either placed upon the dish of greens or served in a separate dish. They are not go< d unless served hot. Scnu 188 MR8. nil.L's NEW COOK BOOR. pers< ns prefer greens boiled with a piece cf bacon or hock boM of ham. No matter in what way they are cooked, poached eggs should accompany them. 386. Leeks. — These are a species of onion, and mere delicsU han any of the tribe. They are ready for us* early in th» spring. Skin them ; lay in cold water an hour ; boil in salted water until they yield readily to pressure. Put them upon a hoi covered dish ; pour over melted butter. 387. Lettuce. — This vegetable is usually served in a raw state, as a salad ; but is sometimes cooked, cut up, seasoned with salt and pepper, fried with pork until wilted, or stewed with aspara- gus, green peas, and slices of lamb or mutton. For salad : Make a sauce; put it upon the bottom of the salad bowl. Gather the lettuce early in the morning Wash them well, but very deli- cately, as they are easily bruised. Lay the heads in ice-cold water ; keep in a cold place, or they will not be crisp. If the heads are large, divide them, but use the knife carefully ; much pressure will destroy the crispness of the vegetable, without which a salad is valueless. Ten minutes before dinner is served, clip the lettuce with a sharp pair of scissors kept for this pur- pose ; they are best long and slender. The clipping should be done by " fairy" fingers. Put the lettuce (while clipping it) upon a clean towel ; then strew it lightly over the sauce, which has already been placed upon the bottom of the sauce-bowl. If con- venient, now set the bowl upon ice until needed. In serving, toss the lettuce with the sauce lightly, stirring from the bottom, using a wooden fork and spoon. Separate plates should be used or serving the salad. 388. To Make the Sauce. — One teaspoonful of mustard, one of salt, two of loaf sugar pulverized, a tablespoonful of olive oil, a teacup of vinegar ; mix these together ; put in a stew-pan until ■calding hot. Beat two eggs well ; pour to them the hot vinegar VEGETABLES. 189 stirring constantly until the dunge» of the eggs curdling is over It must be entirely cold before being applied to the lettuce. Another Sauce : For a quart of lettuce boil three eggs until the yolks are hard ; separate them from the whites, mash them imootlily with the back of a wooden spoon; mash a small Irish f-otato with a large tablespoonful of thick sweet cream; strai Jse potato through a sieve ; mix with the egg ; add a teaspoonfu of mustard, one of loaf sugar heaped, a teaspoonful of salt, a wine- glass of good apple vinegar. Put this sauce on the bottom of the salad bowl. There is a prejudice with many against the use of olive oil ; this is needless if the oil is fresh ; no taste of it is dis- cernible. The clarified essence of ham may be used in its place. Butter does not answer well. When cold, the particles harden, and separate from the vinegar. The sauce, by some, is preferred ivithout oil or butter, using only salt, pepper, vinegar, and sugar. It is well to dress one salad bowl with the lettuce whole, mixing in radishes, celery, cresses, and young eschalots, leaving a few inches of the green tops ; season extempore upon the plate to taste, sugar, mustard, etc., being at hand. 389. Winter Salads — May be made of beet roots boiled and grated, artichokes in the same way, endive cut up (after being bleached) as lettuce; with these mix the sauce thoroughly with the vegetables. Irish potatoes boiled and mashed, seasoned with salad sauce (butter may be used with them) is very good cold, but much better hot. A tier seasoning, return to the stew-pan until hot. Reserve in every case the whites for ornamenting Cut them in rings; lay over the salad with sprigs of parsley. $96 Mushrooms.- -Great care should be used in gathering them. There is a poisonous kind nearly resembling the edible kind, and fatal mistakes have occurred. The good are first very •mall, of a rouid form, with small stalk ; the upper part and stalk are white; the under, a salmon color, and, as they increase in size, Decomc brown. They grow rapidly, and are found in open 191) MRS. hill's new cook book. fields or pastures; reject those found in shady places. The smell of the genuine mushroom ?t * pleasant. They are indigestible. They may be cooked in a variety of ways. To broil : Select large ones; lay the flaps on tne gridiron; broil until thoroughly fei,t. Serve with butter, pepper, and salt. S91. To Stew, — Take the large buttons; peel them ; cut i ft th« tftalks ; put them in a stew-pan with a tablespoonful of vh eg;ti butter, sa!t, and pepper, according to the quantity cooked. Coyci the stew-pan, and 1 it them cook until tender ; add another piece of butter, into which has been stirred a little flour; let this become hot. Lay a few slices of toast (which should be prepared while the mushrooms are being cooked) in the bottom of a hot, deep covered dish. Pour over the contents of the stew-pan, and serve immediately. 392. To Bake Mushrooms. — Rub off the skins of the large flaps with salt and a piece of coarse clean cloth ; trim the fringe from the small ones ; cut off the stalks ; lay them upon their back in an earthen dish. For a pint, use a large tablespoonful of fresh butter, with an even tablespoonful of brown flour stirred to it; put some of this upon each mushroom; bake until tender, which will require from twenty to thirty minutes. Serve upon toast; first dip the toast in boiling water. 393. Nasturtion. — The blooms are gay, and make a fine relish eaten with cold, light bread, buttered. They make a beautiful breakfast dish. This vegetable is seldom used, however, but foi p-bkling; for this, gather the pods when fully grown. They sent u a good substitute for capers in making sauce. 39 1. Ochra. — Gather only the young pods. They should be vei) little washed, and not suffered to remain a minute in water, and never trim them until after they are washed, as they lost much of the fin© mucilage that makes the vegetable so valuable VEGETABLES. 101 It may be used n soup, or to mane gumbo (which is a thick soup), and stewed, fried, etc , and may be dried and preserved as & wiuter vegetable. Receipts for soup and gumbo have already beeu given. 395. To Slew Ochra. — Cut it in round slices ; put it in a stew t in; for a quart, add a wineglass of hct water, a tablespoonful of buiter, into which has been rubbed an even teaspoonful of flour; salt and pepper to taste. Cover the stew-pan, shake it occasionally, and stew until tender; serve in a hot covered d'sh. A few tomatoes and a little onion stewed with the ochra is an improvement. This is excellent used as a sauce for plain boiled rice. 390. To Fry Ochra. — Boil a quart; strain it well from the wa*er; mash it smooth; season with salt and pepper. Beat in one or iwo eggs, and add flour (about half a tumbler of sifted flour) to make the batter stiff enough to fry as fritters. Serve on a flat dish upon a napkin. They should not be piled ; send in as fast as fried. 397. To Dry for Winter Use. — Quarter thorn ; use only those that are tender ; string them ; hang them in an airy room until dry. To cook them, soak twelve hours. 398. Onions. — For seasoning, the red onion will answer; but only use the white silver-skinned for boiling, stewing, etc. Take oflTthe outer skins until the white solid part is reached ; cut off s iliee, top and bottom. Put them to bcil in a covered vessel ; pour over hot water to cover them ; add a little salt to the water. When done, take them up with a perforated skimmer entirely clear of water ; dress with melted butter. 899. Onion Custard. — Skin and slice ten medium-sized white, silver orions; fry them in fresh butter; as soon as of a golden 192 mas. uill's new cook book. cg or, drain them from the buttei ; mince them very fine. Beat four eggs; stir to them slowly, stirring constantly, two tumblers of sweet milk ; stii all to the onions ; season with salt, pepper, and nutmeg. Pour in an earthen dish that will just hold it, and Wke f ileen minutes. Fried onions are relished by some persons 400. Onion Stew. — Cut up six white onions, medium-size; *hce as much Irish potatoes after peeling. Put all in a stew-pan ; four over a pint of hot water ; season with salt and pepper ; cover dose; simmer gently; when nearly done, add a tablespoonful of t Hitter, with a heaped teaspoonful of flour rubbed into it, and l.alf a tumbler of sweet cream. Stir from the bottom to prevent ts scorching, and when just ready to boil, pour into a hot covered Aish ; serve immediately. This is a fine accompaniment to boiled poultry or mutton. 401. Irish Potatoes. — To cook them when very young, wash tbem; scrape of the skin; put them in a stew-pan; cover with hot water ; boil gently until tender ; pour off the water ; aci* 4 to a quart oft potatoes a heaped tablespoonful of butter, with a tea spoonful of flour rubbed into it ; pour in a tumblerful of sweet cream or milk ; stew, uncovered, five minutes ; serve in a hot dish. 40 1£ Irish Potato Puff. — Two cups of cold mashed potatoes; taro tablespoon fills of melted butter; beat together until smooth; add two well-beaten eggs and a cup of sweet milk ; pour into • b vking dish ; bake quick, and serve immediately. 402. To Boil Potatoes Fully Grown. — First assort them, anl boil togetiier those of the same size. Common sense teaches that this ought to be done, since when large and small go to the Ktttlt together the small ones are spoiled before the larger ones ate sufficiently cooked. Wash them well in several waters. Put thjm to boil in hot water to cover them, slightly salted. Pse an iron vessel. Keep the boiler covered a quarter of an VEGETABLES. 193 Hour, then leave it open until the potatoes are lone to tho centre; try one with a fork. Pour off every drop of the water that can he ; set the vessel on the coolest part of the stove ; leave it open ten minutes. Pour them into a colander; skin rapidly, putting them into a hot dish. Some cooks pour them from the boiling rater into cold water ; this is done to make the skinning easier After th : s, the next step should be to throw them to the pigs, as they ah* orb the water, and are rendered hard and sodden, and unfit for the table. Serve with melted butter. Potatoes should never be sent to the table until the plates are served with tho first course of meat, then they should make their appearance smoking hot. The practice in very many families is to put all the vegetables upon the table at once. This is wrong. Send them as they are needed, particularly in cold weather. When the ham is served, send the cabbage and beans ; serve those vege- tables generally relished with that particular kind of meat. With boiled pork, beef, mutton, etc., send turnips, potatoes, etc., and so with the variety of meats. 403. To Steam Potatoes. — Put them in a steamer, and set it over a boiler ; when done, leave the steamer uncovered. The boiler should be partly filled with water, and kept boiling steadily until the potatoes are cooked. 404. To Boil Old Potatoes. — Boil them by the foregoing receipt. Have a coarse clean towel in the hand, and as each potato is re- moved, wring it in a corner of the towel ; slip the skin ofT and they are delightfully mealy. Serve with melted butter, on a hot iish. When potatoes are old they are good baked and served in Ibeir jackets. Eat with cold butter. 405. To Stew Potatoes. — Peel and slice them thin, put them in a stew-pan, cover with sweet milk, or half milk and water. But- ter to season them, with a little flour rubbed to the butter ; add this to the potatoes ; salt and pepper to taste ; stew until the pota- 9 194 Mite, hill's new cook book. toes are soft. They may be sliced and stewed in very little watel then dressed with butter and cream. 406. To Scollop Potatoes. — Boil, and mash them ivith the end of' a rolling-pin until perfectly smooth; season highly w th sell, ptpper, butter, and two or three hard-boiled eggs chopped fin* (three eggs for a quart of mashed potatoes); fill an earthen Jish with it. Bake long enough to form a slight crust, and just before being sent to the table. 407. Potato Salad. — Mash and strain the potatoes through a colander ; make them rich with butter ; season with a sauce made by mashing the yolks of three hard-boiled eggs for a quart; a teaspoonful of unmade English mustard, pepper and salt; a nvi cup of good apple vinegar; a teaspoonful of loaf sugar may be added to the vinegar; mix this thoroughly with the potato. Put it in a stew-pan and when hot serve; ornament the top with rings cut out of the white of the egg and sprigs of parsley. Somo persons prefer this cold ; it is good either way. 408. To Fry Potatoes. — Boil and mash them ; season with aalt and pepper ; make into cakes as large as the top of a tumbler ; roll in flour and fry a light brown color. Very little frying is neces- sary. Serve upon a napkin placed upon the bottom of a flat dish. They should not be piled ; serve as fast as fried. Cold potatoes may be sliced and fried. 409. To Bake Sweet Potatoes. — Take them of the name size ; wash them well; cut off the ends; put them in an oven or stotr*- pin. For a peck of potatoes, pour in the oven a tumbler of he* water ; turn them once when half done ; bake slowly. If an oven is used, put lire on the lid. When done they nay be served in their jackets, or peeled, and sl.ced ; put a layer on the bottom of a shallow earthen dish, then a few bits of butter, a little sugar, a slight seasoning of cinnamon or nutmeg ; another layer of potato VEGETABLES. 19fl and seasoning until the dish is filled. Set it in the oven until hot and ser\e. 401. To Roast Sweet Potatoes. — Sweep a hot hearth well ; lay ©n the potatoes ; cover with ho', ashes; let them remain until ten er. liish potatoes may be cooked in the same way. 411 To Fry Sweet Potatoes. — Take large potatoes, peel and slice tnem ; fry them in hot lard, turn often, salt each piece slignt- ly ; serve ou a nar kin. A good breakfast dish. 412. To Stew Sweet Potatoes. — Slice them half an inch thick ; stew with pork chops, or pieces of the tenderloin. Take all up together when done. Season the gravy with cream, a little pars- ley minced fine, salt and pepper. Potatoes are liked peeled and roasted under meat. The large- sized ones should not be used for this style of cooking; the medium size is best. 413. Green Peas. — Shell them ; wash them well; put them in a stew-pan ; cover with boiling water and stew covered until ten der ; add salt to the water. They should be boiled fast to retain their color; half an hour will generally be sufficient time, but try one or two. Drain off the water ; pour them into a hot covered dish and dress with fresh butter. When a little old, boil them with a very small piece of super-carb. soda ; a little sugar when they begin to lose their sweetness. A double kettle, putting peas inside without water, boils them well. Since the seasoi. green peas I have met with the following receipt ; it may or ma> tot be good. Try it. Cover the bottom of the stew-pan with lettuce leaves ; pour in the pea? ; add for each quart of peas a tablespoonful of butter ; salt U> taste; the butter being salted, very little will be required. Cover the 8te>v pan ; set it over a moderate fire ; shake it frequently, and once or twice stir from the bottom. Should there be too little *96 MRS. HILL 8 NEW COOK BOOK. moisture after cooking a while, add more butter. Serve when te* der ; use a little sugar if liked. 414. Hopping John. — Pick out all defective ones from a quart of dried peas ; soak them several hours in tepid watei ; boil them with a chicken or piece of pickled pork until the peas ari thoroughly done. In a separate stew-pan boil half as much rice dry ; take the peas from the meat, mix them with the rice, ivy a few minutes until dry. Season with pepper and salt. This may be made of green English peas. 415. Dried Peas. — Soak several hours in water; pick out al! lefective ones ; put them in hot water ; boil until tender. Dress vith butter, or boil with a piece of pickled pork ; drain from the vater through a colander before adding the butter. Salt to taste. 416. Pumpkin. — Cut the pumpkin open; take out the seed, out do not scrape the inside; peel the rind off; cut in small pieces. Put them to stew in a covered vessel, with very little water; stir often from the bottom, to prevent its scorching. When done it may be kept several days in a cool place ; use an earthen vessel. Dress with butter and a little sugar and ginger, as a stew, or fry with a little sweet lard, or use for making pud- dings and custards. 417. Winter Squash and Cashaw — May be used in the same way. The cashaw is also good cut in half, the seed removed, baked with the rind on ; when done, scrape out the inside, and •eason to taste with bu.ter, pepper, and a little sugar. 418. Parsnips. — Scrape them, and split them a few inches oMy when young ; when old, slice them. Stew them, covered with water, until tender — half an hour will be sufficient time for young roots; much longer for older oi.es. Dress with butter, salt, and pepper. VEGETABLES. 191 419. To Fry 7%em.--Boil whole ones until tender. When oold, slice a quarter of an inch thick; season with salt and pep* per, and fry in boiling lard Take the pieces up with a perforated skimmer. Serve hot. 420. Parsnip Fritters. — Boil enough parsnips to mafce ^w* tumblerfuls, when mashed and rubbed through the colander j season with salt and pepper; add one well-beaten egg, and flour enough to hold it together (half a teacup full will be sufficient) ; fry in thick cakes. Serve as fast as they are fried. The sugar parsnip is best. 421. To Fry Them in Batter.— Make a thin batter. Boil the parsnips in salted water; slice them; dip the pieces in batter* take up some of the batter with each slice. Fry in boiling laud a light brown color. 422. Radishes — Are served in a raw state. Gather them early in the morning; break off part of the long tap-root, and cut off all the top except an inch or two ; wash them well, and keep in ice-cold water until it is time to serve them. Put them upon a salad bowl, with lettuce, cresses, etc., or in glass stands. The crimson ones are highly ornamental. Radishes are more digestible if grated and seasoned with salt and pepper ; used as a salad. 423. Spinach. — Wash the leaves in several waters ; keep it in cold water until it is time to put it to boil. Put it in hot water, slightl) salted ; have just water enough to cover it. Cover the •tew-pan, and boil briskly until the leaves are tender ; they will •ink when done. Pour into a colander, and pi ess the water out, wipe out the stew-pan ; cut up the spinach fine ; put it in fche stew- pan; season with pepper and butter enough to make it rich. When thoroughly hot, stir the butter in well, and serve hot Have ready as many poached eggs a3 may be needed, and lay over the top of the spinach. Serve upon a separate pUte, help llid MRS. full's new cook BOOK. ing each plate to an egg, which should be out up and well mi led with the spinach. Spinach may be boiled with bacon, but is not go delicate. The dish may be garnished with hard-boiled eggs iliced, instead of the poached, if preferred. When well aoiled Mid served, this is the most delicious of the spring greens. 424. —Salsify. — Scrape the roots well ; cut off the tops close 10 the root; slice them long, or circular. Stew until tender; *alt the water ; dram them from the water. Wipe out the stew- pan ; return the salsify to it, and add sweet milk enough to cover it. To three trroblerfuls of the salsify add a piece of butter as large as a large hen's egg ; rub into it a teaspoonful of flour ; season wich salt and pepper; let this stew five minutes, covered; shake the par. well twice ; remove it from the fire, and add vine- gar, to give a pleasant acid taste. Serve hot, in a covered dish. Chis is called " mock oyster." 425. Salsify Fritters. — Scrape the roots ; stew them until they can be mashed well ; rub them through a sieve ; season with salt and pepper. To three tumblerfuls add a well-beaten egg, a tea- spoonful of butter, half a tumbler of flour; mix well, and fry in thick cakes, in boiling lard. The salsify may be grated without being cooked. Make a batter with one or two eggs, sour milk, a little soda, and to a tablespoonful of the batter add a teaspoon- fill of the grated salsify; fry in hot lard. Serve upon a napkin placed in the bottom of the dish. The grated root has more of the taste of the vegetable than that which has been cooked. 420. Squash. — Gather them as long as the outside skin can Xm easily punctured ; after that they are too old. Peel and slice them ; keep them in water until time to cook them — from half on hour to three quarters is sufficient, depending upon the age and size. Salt the water they are boiled in. Put them to cook in hot water; keep the vessel covered. Wh^ tender, empty them u»t*> a colander, and press the water out; mas:** the:n; wipe out vkoetahi.es. 19C the stew-pan ; return the squash, and season with cream, butter salt, and pepper. Squashes are al»o very nice sliced, parboiled antil tender, pressed between two plates until dry, dipped in thin batter, and fried. Serve them as fast as fried; they should nut be piled. They may also be mashed, and made intc fritters, in the same way that the salsify fritters are. Winte jqtashe-3 require more cooking, and should have the seed re moved. 427. Ghiinea Squash. — Boil the squashes until the skin can easily be taken off, cut in pieces the size of oysters. Put into a pan a layer of bread-crumbs, a little salt, pepper, and nutmeg, with a covering of butter. Then put on the squash, and repeat until the dish is full, having the crumbs on top. Add a little water, and brown nicely. 428. To Stew. — To a dozen large tomatoes mince a good- sized onion (or less if preferred), and if the flavor of onion is not Jikcd, omit it altogether; a tablespoonful of good brown sugar a teaspoonful of pepper, salt to taste, a teacup of bread crumbs, a large heaped tablespoonful of good butter. Put in a covered stew-pan, and cook an hour; shake the pan well and frequently. Beat up the yolks of two or three eggs, and, just before serving, stir them rapidly to the tomatoes; let them remain a minute, and serve in a small tureen, or covered dish. This is a fine accompaniment to all kinds of baked or roast meat. Tomatoes are best cooked a long while. 429. To Bake Tomatoes. — Peel and mince enough U fill a quart dish; season them with sugar, mace, pepper, salt, and * little minced onion. Put a layer of bread crumbs upon the but torn cf the dish; then a layer of tomatoes, a little butter, another of bread crumbs, until the dish is full; bread crumbs mist be strewn thickly over the top ; lay over bits of batter. Bake in * moderate oven, two hours. 230. To Stuf.^-Take very Urge ones; half them; take on 4 200 mks. sill's new cook book. highly with Cayenne pepper, salt to taste, oi.ion and parslej minced ; stud* with this. Spread over the force-meat ra\? e^g and sift over bread crumbs. Put them in a stew-pan, with slice* of fresh meat at the bottom, or cold ham. Pour over hot \* ate? to cover the meat before putting in the tomatoes; set the skir side down. Stew hnlf an hour; add a little butter. Serve with or without the meat, in a hot, covered dish. 431. Ochra and Tomatoes. — Use half of each; season with salt and pepper; skin the tomatoes; slice the ochra; add a little onion ; add a little sugar to the tomatoes. Stew without water, three quarters of an hour ; add a piece of butter the size of a walnut to each quart of the mixture, when first put in the stew-pan. 432. Tomato Salad. — Scald and peel thorn ; slice them thin ; season with salt, pepper, sugar, and a little onion ; add very little vinegar. Tomatoes are excellent seasoned and boiled in a double kettla a long time — for a quart, two hours. Their own juice will be sufficient fluid. 433. Tomato Fritters. — Take equal quantities of tomatoes (skin and mince fine, and strain them from their liquor) and green corr very tender t scrape it from the cob with a sharp knife ; use the milk of this. Season with sugar, salt, and pepper. Add for a quart of the mixture two well-beaten eggs, one tumbler of sweet milk, and flour enough to hold the mass together. Fry in thick cakes in boiling lard. 434. Tomato Leather. — Mash fine; strain through a sieve ; add ft little sugar; grease panes of glass; spread over the mixture. Hid dry. This can be used in soup or stews. 435. Tomatoes. — Tomatoes may be kept in different ways foi winter use. Gather them just ripe, with the stems; put them if VEGETABLES. 201 a glass jar and aoverw th weak vinegar; b ak before using. To Dittoes may be easily kept in self-sealing cans, and will well repay the trouble and expense. A good receipt for canning fruits and v< g( tables, and also f >r bottling them, may be found in this book. Tomatoes may be kept in salt. Gather them just be fere they tie fully ripe; keep on the stems; put a layer of salt, then on* of tomatoes. Keep well covered in a cool place. Soak befor* using. 430. Tomato Paste. — Skin and cut up ripe tomatoes ; salt them to taste. Let them stand twelve hours ; strain them from their liquor ; use this for catsup. Put the pulp in a double ket- tle or ungiazed jar ; season with sugar, pepper, mace, or nutmeg ; to a quart of tomatoes add a tumbler of good apple vinegar. Stew, stirring frequently, until this thickens to a paste; it will require two or more hours, depending on the quantity made. Dry it upon dishes, then pack in wide-mouthed glass bottles ; cork well and keep in a dry place. A piece four inches square will season a gallon of soup. It will be found to be verj useful for winter soups and sauces. 437. Turnips. — Peal and slice a quarter of an inch thick ; keep them in cold water until the hour for cooking. Put them in hot water to cover them, slightly salted ; stew until tender. If young it will require from twenty to thirty minutes ; longer time for older ones. When tender, lay the slices in a hot, deep disn ; pour over butter to make them rich ; serve hot. Another way : Slice them and boil with pork ; mash them, and rub through a colander. Put them in a stew-pan with a lit- tie of the skimmings of the pet; salt and pepper. When thor fcughly hot, aerve. Always serve on i separate dish; never un der meat. 438. Wate» Creates. — Serve raw, with lettuce, parsley, and radishes STORE SAUCES 439. Tomatc Catsup. — To every gallon of tomatoes sliced, add 4*6 tablespoonfuls of salt, two of Cayenne pepper, two of black pepper ground, one teaspoonful of mace, one of allspice, one of cin- namon, half a one of cloves, two large onions sliced, one tumbler of good brown sugar, one quart of good apple vinegar, one large tablespoonful of ground mustard (a little garlic is sometimes used). Put all these well mixed in a stew-pan ; simmer gently four hours. Stir frequently, to prevent its scorching. Strain; when cold, bottle ; use new corks. It is poor economy to use old corks. Another way : A gallon of tomatoes, a quart of apple vinegar, three tablespoonfuls of ground black pepper, three of salt, three of English mustard, two of mixed spices, a teacup of onion, a teaspoonful of Cayenne ; boil slowly half the day ; stir often ; strain and bottle. Boil in a covered stew-pan. Never use a cop per or brass vessel ; iron lined with porcelain is best. 440. Mrs. A.'s Receipt for Green Tomato Sauce. — Slice thin A peck of green tomatoes. Make the winter's supply just before the frost falls upon them. Put the tomatoes in layers, with salt, twenty-four hours ; drain through a sieve. Boil in a gallon of good apple vinegar an ounce each of mace, allspice, black pepper kalf an ounce of cloves, a tablespoonful of celery seed, two of mustard seed, half a dozen pods of green pepper, and a pound of brown su$rar. After the spices are well scalded in viregar, strain it on the tomatoes : return all to the stew-pan ; scald them well but no more. Wh. per pods ; slit the pods ; boil in sufficient water to cover them. Stir and mash them while boiling ; strain througli a colander, then through a sieve. To two quarts of this pulp, add one quart of vinegar, two or three garlic buttons minced fine, a small onion cut up, one tablespoonful of salt, one of cloves, the same of all- spice. Boil one hour ; if too thick, add more vinegar. The red pods make a beautiful red catsup. 443. Imitation Worcester Sauce. — One gallon of ripe toma- toes washed and cut up. Pour over three quarts of water ; let it boil down half. Stir occasionally to prevent the torm.toes from sticking. (A double vessel is valuable in preparing these sauces.) Strain through a sieve; add two tablespoonfuls of ghurer, two < f black pepper, two of salt, one of cloves, one of red pepper. Boil down to a quart; add a tumbler of vinegar. Strain, bottle, and oork tight. 444. Cucumber Catsup. — Grate two dozen grown cucumben and six silver-skinned onions; sprinkle half a tumbler jf salt upon them. Prepare them in the evening, and early in th< morning lay them on a sieve and let them drain. Soak a teacup of whit* mustard seed; drain them from the water, and add to the cucuno 204 mr*. hill's new cook book. btrs a wineglass cf « hole pepper-ccrns. Put the* in a jar ; covei with vinegar. Keep in a wide-mouthed jar in a cool, dry place ; cork well. 415. Dr. Kitchiner's Receipt for Mushroom Catsup. — GatVr the right kind in September; full-grown flaps are best. Put t layer of these rn the bottom of an earthen dish; sprinkle them well with salt; put alternate layers of mushroom And salt. Let them lie three hours. Pound them in a mortar; repeat this for two days, stirring them well. Pour them into an unglazed jar; to each quart add an ounce and a half of black pepper, and an ounce of red pepper. Cover the jar close; set it in an oven in water; make the water boil two hours steadily. Strain through a sieve, without squeezing. Put it in a stew-pan; boil gently half an hour; strain again. Put it in a jar to settle, adding a tablespoonful of brandy to each pint of catsup. Rinse half pint bottles with brandy before bottling. It is best to keep it in small quantities. It must be well cooked and sealed, and kept in a cool, dry place Examine it from time to time, by placing a strong light behind the neck of the bottle. Should any dross appear, boil again. A tablespoonful of this will impregnate a tumblerful of sauce. After the juice is strained, dry the mushrooms, and make powder. Just before the boiling is finished, great care is necessary to prevent the catsup from burning. A double kettle is a very suitable vessel in which to boil these catsups. 446. Walnut Catsup. —Take the walnuts when a pin will pass through them; pound :hem slightly. Put in an unglazed jar a layer of walnuts, and a slight sprinkling of salt; repeat until th« walnuts are disposed of. Let it stand a week ; strain oflfthe juice. To every gallon add a pint of eschalot or onion cut fine, one ounce of cloves, the saLie of mace, allspice, ginger, and black pepper, and one clove of garlic cut up. Boil until reduced one third. When cocl, bottle; cork well, and seal. Keep in a coot dry place. Age improves this. STORE 8AUCKP. 205 447. Lemon Catsup. — Roll well half a dozer, lemons to in mease their juice; grate oil* the peel ; squeeze out the juiiu ; re move the seed; add a tablespoonful of grated horseradish, tin same of ground ginger, half as much mace and cinnamon, one grated nutmeg. Pour over a pint of vinegar ; scald live miuulfa When cold, strain and bottle. Use to flavor piquant sauces. 448. Pudding Catsup. — Mix together half a pint of noyau, a )»int of Sherry or other white wine, the yellow peel of four lemons pared thin, and half an ounce of mace. Put the whole in a large bottle, and let it stand for two or three weeks; then strain it, and add half a pint of capillaire, or strong sugar syrup of curacoa. Bottle it, and it will keep three or four years. It may be used for several dishes, but chiefly for pudding sauce, mixed with melted butter. 440. Noyau. — Blanch and beat a pound of bitter almonds or peach kernels; mix with the grated rinds of three lemons three pounds of loaf sugar, one tumblerful of honey, one gallon of brandy, one quart of rose-water; put in a jug, and cork tight. Shake it well every day for a month. Then strain it; add another quart of rose-water ; mix well ; bottle and cork, and cement the stopper. Keep in a dry, cool place. 450. Capillaire. — Eight pounds of loaf sugar pulverized ; wet with three pints of water, and three eggs well beaten. Let ii boil up twice ; skim and strain it ; flavor with two wineglasses of orange-flower water. Bottle, and use it as a summer drink w ith a little, lemon juice and ice water. Sweeten pudding catsup with it. 451. Ratafia. — Beat fine a pound of bitter almonds, one ounoa of nutmeg, one pound of loaf sugar, one grain (apotheca-y) of am- bergris. Infuse three weeks in brandy. Strain and bott.e 452. Orgeat —A pleasant drink for summer. Take half a pound 206 MRS. hill's new cook book. of sweet almonds blanched, half a dozen bittei almonds />r pcaet ba«il salt to taste, two tablespoonfuls of celery vinegar, the whites of five eggs beaten to a froth. Let it stew gently, without stirring until the jelly looks clear; strain once or twice through a jelly- bag. Set a turkey, birds, fish, etc., intended for a party-supper, under this -while being dripped. Let the jelly be thick enough upon the article to form a thin veil ; color with cochineal a flesh or pinkish color; sea green, for fish, may be colored with spinach juice, or juice from beet tops. This jelly is also excellent ii? Christmas meat pies, salmagundi, etc., intended to be kept several days; it not only seasons them finely, but keeps the meat moist. It is highly ornamental as a garnish for cold meats. 464. To Bone a Turkey. — Clean the turkey ; remove the in testines ; cut off the first joints of the legs ; cut down the back- bone ; very carefully raise the meat from the backbone r on each side; unjoint the wings, leaving the small part of the wing bone; raise the meat carefully from the breast, using a sharp knife with a narrow blade. The meat being now detached from the bones, and those unjointed, draw out the frame; only the merrythought will remain, which can be easily cut out. Break up the bones ; put them in a stew-pan ; cover them with cold water, and stew while the turkey is being stufled with a rich fcrce-meat. First •tw up the slit and any' holes that may have been accidentally made, making the stitches on the inner side. The force-meat may be of well-seasoned sausage meat, or veal minced fine, and sea toned with spices to taste, or with mace only, or use sweet herbs. After it is stufTed, so as to Iook as before *he bones were re- moved, put it in a large stew-pan, that will just hold it without 210 MRS. niLl's NEW COOK BOOK. cramping ; strain over the gravy from the bones. If this does not cover the fowl, add warm water; add any vegetable or sweet herbs liked, several slices of cold boiled bacon, and a few slices of veal. It will require from an hour and a half to two hours gentle •teeing. Let it cool in the liquor; take up the fowl; scrape ofl 8m gravy ; melt and strain the gravy. Season it to taste, if no already sufficiently seasoned; boil it down to a jelly. Strain o* er the fowl, or serve around it, upon the dish. 405. To Make Tough Meat Tender. — If an old fowl, as soon as it is killed immerse it with the feathers on in a jar of weak ley ; let it remain twelve hours. For steak and younger poultry, rub over the steak and the inside of the fowl, saleratus or soda. To stew immediately after killing, cook before the animal heat iff extinct. 46(5. To Keep Eggs during the Winter. — Brush them over with oil ; pack them in boxes of dry charcoal ; turn the small end down. Another way : Oil them ; pack in boxes, and turn each egg twice a week. If the eggs are kept in one position, the yolk will in a short time settle upon the shell, and spoil. Hens understand this, and turn over the eggs upon which they set daily. Another way : Bore auger holes large enough to hold the eggs In poplar plack (pine will not answer, it gives a bad taste to the eggs), or any kind of seasoned plank that will not impart the peculiar taste of the plank ; make shelves of this plank in a d ry place; brush the eggs over with oil; set them with the small end down in these auger holes. In very cold weather, cover them with a double blanket. They may for some purposes be scalded in boiling water, and packed in salt, charcoal, or bran, and turned frequently — or keep them in strong brine. 467. Rue Flour Cement. — Mix the flour (as much as is needed) with cold water; pour into boiling water; let it simmer until a transparent paste is formed. When cold use it. 8T0RB SAUCES. 211 4G8. Waterproof Cement. — To a tumbler of sweet milk, put »s much good vinegar; scald it until it curdles; strain the whey from the curds, and mix the whey with the whites of five eggs; beat them well together; add quicklime, sifted through a sieve, until the mixture is of the consistence of thick paste. With thii broken cracks in vessels of all kinds can be mended. It resist* the action of fire and water. 4G9. To Render Water Soft for Washing.— Where there u lime in the water, this method of preparing water for washing will be found useful : Stir a pint of fresh slacked lime to a gallon of water; let it settle; pour it off from the sediment carefully, and immediately bottle, and cork it tight. Add a tumblerful ol this lime water to the hard water; stir it well together; let the sediments settle ; then pour off the water through a Canton flan- nel cloth. 469£. To cure Cholera in Poultry. — Boil well a mush of wheat-flour ; add to one pint, when coc 1, a t ablespoonful of ker- osene ; shut the fowls up ard confine them to this food ex/ta- lively until relieved. YEAST AND BREAD. '■ Wr.Ekz s«nuld have the first place on our table, and in all dU fmsMons of dietetics and cookery. * It is the staff of life,' th« main reliance of the muscle and bone. * That person who habit uall y eats good bread,' says a distinguished physician, ' ough; never to complain much of indigestion, for poor bread is one of the principal causes of dyspepsia.' If it be true, and I presume no reflecting mind doubts it, that 'the highest success in life finds its only sure basis in physical vigor, and that this physical vigoi depends mainly upon the quality of food thrown daily into that great human laboratory, the stomach — is it not a matter of para mount importance that every article of food, especially bread, bo so prepared as that it may fulfil completely its functions in the sys tern V The author of Hints upon Cookery says truly " a culinary reform is demanded," and very gracefully concludes by invoking the aid of each mistress of a family to closely superintend, and, to some extent, even assist in the preparation of meals, at least until our cooks shall have become better instructed and more skilful than at present. What he says of his fair readers, may, I hope, with with equal propriety be said of mine, that " they are not among those who are ashamed to know how to make a loaf of bread or to stir a batch of biscuit with their own hands. Even the kilcher is a [dace of dignity and hor.or in their presence when love sano alios the baking aud boiling." Four things are requisite to hav« gortl bread, viz. good flour, good yeast, good baking, and thai the dough should be well kneaded. 470. To Make Hop Yeast. — Put a handful of hops into a stew. pan; peel and slice two large Irish potatoes; add them to th« hops ; pour over them two quarts of water, and boil until th# potatoes are soil. Make in an earthen bowl a smooth paste of YEAST AND BREAD. 213 % pint of fl( ur and cold water. Strain the ho} tea ipon the paste, S'.ir it well ; wash the stew-pan, and pour the Latter into it. Simmer ten minutes, and pour back into the bowl, and \n hen lukewarm, add a teacup of brown sugar or n: If as much syrup, % tumblerful of good yeast, and set it to rise where it will be * arm, and kept of a uniform temperature. When well risen ruake up part of it into leaven. This is done by sifting corn meal, and pouring in liquid yeast to make a rather stiff dough. Work it well; roll into a long piece as thick as a man's wrist, and cut with a knife into thin cakes. Sprinkle a large dish thickly with flour; lay the cakes on, meeting but not touching; 6et them in a dry, warm place, where the wind will blow freely upon them. In winter they may be dried in the sun. Turn thorn several times each day, and when nearly dry, roll them to a powder with the rolling-pin. Expose them to the air till quite dry, and pack in a jar with a tightly-fitting cover. Two table spoonfuls will be sufficient for a quart of flour. Dissolve the leaven in a tumblerful of tepid water or milk (water is best in summer, milk in winter). Keep the leaven in a dry place, well protected from the air. It is well to have a good supply of this always on hand. For immediate use, put part of the yeast into a wide-mouthed glass bottle; stop loosely until fermentation ceases, then stop well, and in winter keep in a warm place. It is common error with cooks to overheat bread and yeast. A uniform blood heat is necessary to success in bread making. Change the vessel in which the yeast is kept ; wash it with hot water in which a teas|Oonful of soda to a quart has been dis- solved. Sun it half an hour. In this way the vessel may be ktpt sweet and clean. Peach leaves will answer for this yeast %& well as hops ; a handful of leaves to a quart of water. 4*3 1. Irish Potato Yeast. — At twelve o'clock in the day, mash very smooth a boiled Irish potato ; mix with it a tablespoonful of liquid yeast or a teaspoonful of the powdered leaven ; if n«cc* wiry, use a little water. Mix this well with the potato in a soup 214 mrs. hill's new cook book. plate; turn a plate over it; set in a warm place if the weather it cold. At night make up the breakfast bread with this piepara tion, leaving a tablespoonful to start the yeast again, [f for tea, make the yeast after breakfast. When the yeast is good it will increase somewhat in bulk and crack open over the top. This ii simple and excellent receipt. 472. To Make Bread with Irish Potato Yeast. — Sift one quart of flour ; rub into the flour a piece of lard as large as a hen's egg ; add a teaspoonful of salt. Beat one egg in a bowl with two level tablespoon fuls of sugar ; then add two heaped tablespoon* fuls of potato yeast. Beat a little, and pour the mixture into the flour; add a tumbler of tepid water; knead the dough well. Grease a tin bucket ; put in the dough, greasing it slightly on the top. Cover, and set it to rise. When risen, make into rolls, placing them so as to touch in the pan they are to be baked in. Cover, and when risen near the top of the pan, bake quickly. If the weather is very warm, make up the bread between eleven and twelve o'clock. It will be ready to make into rolls between three and four o'clock. This makes delicious bread. 473. Sweet Potato Yeast. — Bake or roast sweet potatoes (white Bermudas are best) enough to make a pint of potatoes after being rubbed through the colander. Pour over this a pint of boiling water, a pint of cold water, a teacup of good hop yeast, or half a cup of leaven ; mix well together. Pour it in a wide- mouthed jar; stop lightly till it rises. Keep in a moderately warm place in winter, and a cool place in surrmer. The bread may be made up entirely with this yeast, always reserving a cup* ful to start the yeast. Make it fresh every twe or three days. Irish potato yeast may be made in the same way. 474. Milk Yeast. — Early in the morning put into a stew-cup, lined with porcelain or tin, two teacups of fresh milk ; let it boil up once, and then pour in a teacup of cold water; stir in the milk YKA8T AND BREAD. 21fk one teacup of corn meal, and flour enough to mane a smooth batter, about the consistence of fritter batter; add a tca«poonfuJ of salt. Set the mixture in the sun, if a bright summer day, or where it will keep of a regular tepid heat till risen. As soon ai t'je |east rises, make up the dough with it entirely. Put th« bread in the oven or pan in which it is to be baked ; keep it Eruderately warm; bake as soon as it rises sufficiently. Bread made of this yeast is very good, but does not keep well. A pint of yeast will wet two quarts of flour. A little warm watei loured in to rinse the vessel in which the yeast was, may be used if necessary in wetting up the bread. Use a piece of lard the •ize of a hen's egg to each quart of flour. When the bread is done, take it out of the pan and set it upon one end. After re- maining in this position a quarter of an hour, turn it, and nevei let it r»et flat on anything, until cold, as the under part will absorb the dampness or sweat, if there should be a hard crust in eon sequence of baking too fast on the top, upon removing the bread from the oven wrap it in a damp cloth, and set it up. 475. A Good, Simple Yeast. — One tablespoonful of brown pugar, two of flour, three of water ; a tablespoonful of good hop yeast; beat them well together. Make at least twelve hours be- fore using it. A wine-glass of this will be sufficient for a quart of liour. It may be kept up by adding water, sugar, and flour ua fct firat. Occasionally change the vessel. 476. Magic, or Cold Yeast. — This yeast is superior to any I have ever used, in warm or even moderately warm weather. Is more reliable, and less troublesome. I confidently recommend It after long experience in its use. Take one cup of fresh sweet milk, one of cold water, two tablespoonfuls of nice sugar, and a pint and a half of flour ; make it in a covered jar or mug, and 216 MBS. HILLS NEW COOK ROOK. the (hird, add two more tab.espoonfuls (even full) )f sugar and ts\o ceaspoonfuls of salt ; set it away as at first until 11 o'clock. MaKe up rolls, or any kind of bread liked; bake when light; aaless tea is very early, the bread may be made still later, and Sist put down in a lump, and when this rises mould it, and bake it the second rising. To continue the yea^t from day to day, when the batch of dough is made at eleven, stir the yeast well before pouring it into the flour; reserve a teacup until next morning ; then add to it a teacup of water, a tablespoonful of Bugar, and flour enough for a batter of the consistence of that first made. It will be ready at the time it is needed. If more is required, use more water — the milk is only used in starting the yeast. Change the vessel every two days. If the yeast becomes a little sour, stir in half a teaspoonful of soda; should it look brisk and lively after the soda is stirred in, the yeast is good ; if not, discard it, and make fresh yeast. In very cold weather the yeast and dough must be put on the hearth, though not very near the fire. This yeast requires so little time to raise bread, that for breakfast I set a sponge at nine o'clock at night, and make the bread early in the morning. A sponge is ?et in this way : Take a tumblerful of sweet milk or cold water oue of the magic yeast, pour them (well stirred) into a small jar beat in flour enough to make a smooth batter, not very thick ; remove the spoon, sprinkle flour over the top of the batter cover it well, and if the weather is warm, put it in a cool place. Early in the morning, taste the batter; if at all acid, stir in a little soda; make into dough, either for Sally Lunn, French rolls, or in any way preferred, adding a small piece of lard, or buttei, and an egg if liked ; mould the dough ; let it set until it rises ; bake in a rather quick oven. The dough must be well workea at first until it blisters, pulling it to pieces, and w rking in the flour slowly, and until the dough is a little stiff. 1 "ever add a particle of flour when working bread the second time (deem- ing it unwise to throw in fresh material after fermentation hat oomnifc,*ced), and only handle it enough to mould. TEA8T AND BREAD, 217 477. To Set a Sponge for Light Rolls with Yeast that ltt~ quires to be Kept Warm. — Into a pint of tepid water, or fresh sweet milk, beat as much sifted flour as will make a stiff batter; •dd a tumblerful of lively, brisk yeast; stir all well ; sprinkle flc ur on the surface of the batter; cover well, and set it to rise. V\ hen the sponge rises so as to make cracks through the flour, •p .-inkle over it a teaspoonful of salt; beat into the sponge a' tumbler of tej id water ; in another vessel beat up two eggs well ; pour part of the sponge to the eggs until a smooth batter is formed (a tablespoonful of sugar may be used if liked) ; then stir the egg into the remainder of the sponge; beat all well together. Sift two quarts of flour; rub in well one tablespoonful of lard, the same of butter ; make a hole in the middle of the flour ; pour in the yeast; work the flour in gradually; knead the dough well, cew persons are aware how much the grain of the bread is im- proved by being well worked. Never wet up all the flour at once ; reserve a third to work in ; sprinkle the flour on the board ; work it in the dough well. Pull the dough to pieces ; turn it in- side out; work again; each time sprinkling the flour upon the board until it is all worked in, and the dough looks light and spongy. Grease a pan ; mould the dough either in long, round, or twisted rolls ; lay them in the pan, so that they will touch ; let them rise. If the sponge is good it will not require over half an hour to raise the dough after it is moulded. Bake iu rather a quick oven. Should the oven or stove be too hot, lay over the bread a sheet of paper; should a hard crust form, the bread will not be light. When a sponge is set, the dough should only rise wot ; when made without a sponge, it nrist rise first undivided, th:?n moulded, and set to rise the second time. Every kitchen ii >uld be supplied with a smooth popiar or marble board, upon *1 iuh the bread should be worked, first mixing in a tray until th > dough is cleared from the hands; then flour the board well, an 1 work as directed. It requires some experience to know when to uork the dough the second time, for if allowed to rise too long it will lose its sweetness, without always becoming sour. When, 218 MR8. ITILI'S NEW OOOK DOOR. unfortunately, the dough is permitted to remain until sour, pull it open, dissolve half a teaspoonful of soda for a quart of flour, ir a wineglass not quite full of warm water* pour over, and work in well. 478. To Know when the Oven or Stove is Hot Enough /» Baking. — Sprinkle in a little flour; A it turns slowly a good brown color, the oven is right; if it burns immediately, it is too hot. Leave the door of the stove open a few minutes to allow it; to cool. It will be right when you can hold your hand in to count twenty. But this is not a reliable rule, since somepersoni endure heat better than others. Baking may be done in the stove, in a brick or iron oven ; if a brick oven is used, kindle the fire when the dough is put to rise ; by the time the bread has risen, the oven will be ready; when the oven is hot enough, clean it out, and give the dust a few moments to settle before putting the bread in. When an iron oven is used, set the bottom side up before the fire until well warmed ; in putting coals under, mash the larger ones with the back of the shovel, that all may be of the same size ; where one or two larger coals than the rest are left under the oven, cake or bread is very apt to bake with large holes, or as cooks express it, " blow up " in holes. At first the; heat should be strongest at the bottom of the oven ; put the ovei lid on cold, or slightly warm ; cover it with hot embers ; heal gradually. Baking can only be learned by experience. It is a good plan to heat the flour very hot before making it up. After silling, I always place the flour well spread in the sun, or befort the fire, taking care it does not scorch. 479. French Rolls. — One quart of flour, one or two eggs beateB Vith an even tablespoonful of sugar; dissolve a yeast cake, or. if Che leaven is pulverized, two tablespoon fills in a tumbler of tepid water; stir this well, and pour it to the eggs. Sift the flour into the tray ; reserve a thrrd of it to work into the dough after the flour is wet up. Into the remainder of the floui sprinkle a tea 1CA8T AND BREAD. 2)9 •poonful of salt, and rub in well a heaping tablcspoonful of buttei or lard; pour the yeast in, and stir the flour in gradually. When the dough can be rubbed from the hands, flour the board zr bottom of the tray, and begin to work the dough upon it ; sprinkle down more flour; pp.11 the dough to pieces; repeat thu intil all the reserved flour is in ; continue to work the dough mlil it feels light and spongy tc the touch. The dough foi light rolls should be softer than for loaf bread. Grease the pan ia which tfie bread will be put to rise ; lay the dough in ; press it down with the hand until it covers the bottom; lightly touch it over with lard, to prevent a crust from forming. Throw a clean towel over. Set it to rise where it will be kept moderately warm. When it has risen, immediately take it from the pan, and roll it in a round strip ; pull it into pieces of uniform size (and never very large) ; mould them into long or round shapes ; grease Jie pan slightly in which they are to be baked ; lay the rolls in, touching. Let them rise again, which should be in half an hour; bake in a quick oven, not hot enough, however, to blister or burn. 480. Secession Biscuit. — These are made precisely the same aa light rolls, only moulded differently. After the second rising, grease the bottom of the oven or pan in which they are to be baked; work each piece of dough separately, and make them as common soda biscuit are shaped; lay them in the oven or pan; they should not touch. Let them rise fifteen or twenty minutes, bake in a quick oven. They are not so good when permitted to itaud any length of time. 481 . Potato Bread. — Rub half a dozen Irish potatoes, peeled, .through a coarse sieve; mix them thoroughly with twice the quantity of flonr ; add me Qgg t a tablcspoonful of butter, a tcaspcou- ful of salt, a tumbler of tepid water or fresh sweet mi.lr. in which has been dissolved a tablcspoonful of 'eaven ; make a smooth dough ; irfter being well risen, mould iuto loa/es or lo*ig rolls; let ther ^n$ %jakr bake in a rather quick oven. This I read keeps woT 220 MKh lilLI/S NEW COOK BOOK. 482. Sally Lunn, J\ r r I. — Into one quart of sifted flour rub t large heaped tablespoonful of butter, or half butter and laia, a tea- spoonful of salt. Into a pint bowl break two eggs ; beat them teveral minutes ; pour to them a teacup of good yeast. Make • bole in the middle of the flour (reserve a tumbler of the Aran before rubbing in the shortening) ; pour in the yeast and egg After stirring them together well, work the flour in unt'l a soft dough is formed ; sprinkle the board ; work the dough well until the reserved flour is all in, pulling the dough to pieces. When more wetting is needed in first making the dough, use tepid sweet milk in winter, water in summer. When the work- ing is finished, the dough should be rather soft. Let this rise in a lump. Divide the dough in four equal pieces ; roll the same *ize. Grease two shallow pans ; on the bottom of each lay a piece of the dough ; spread over the surface a thin coat of lard. Lay over the remaining pieces of exactly the same size and thickness. Care should be taken to make them fit well. Fold the dough as it is lifted from the board ; lay half on first, then .he other half; throw over a clean towel ; set the pans where the dough will keep at an even temperate warmth. When riseu, bake in a quick oven. Take them from the pans ; shake gently the pieces apart; butter the bottom piece well by laying over slices of fresh butter; replace the top pieces; cut in slices; serve warm. The slices should not be removed when put upon the vable. but cut for convenience of serving. 488. Sally Lunn, No. 2. — Take a small tumbler of new milk trd boil it. When cool, add to it two eggs well beaten, a cake of leaven (dissolve this in the milk), and flour enough to make a «ti!f baiter. Make it up at nine o'clock at night; next morning ptir in a tablespoonful of meited butter; grease a mculd ; pour in til? batter, and set in a warm place to rise; when well risen, put it u> bake. You can add sugar and spice, and make this a sweet caKe if you like. If at all sour, stir ji a lit iv. soda, dissol ed in • tablespoonful of warm water. TEABT AND BREAD. 221 484. Sally Lvnn No. 3. — One qua- t of fining three °gg3, ore tablespoonful of butter ; add half a cup of good yeast. Mix a' ten o'clock a. m., for tea, as soft as you can w»th the hands. 485. Receipt for Split Rolls. — One egg, one tablespoonful ugar well beaten together, and one yeast cake dissolved in t of warm milk; add flour to make a stiff batter. Set to rise a ten o'clock in winter and twelve in summer ; then work a hoapii ^ tablespoonful of butter in flour enough to make up the yeast ; roll out the dough an inch thick, and spread butter on it; fold it in half, and cut any shape you fancy. Let them rise in the pan in which they are to be baked. Bake quick. Take a piece of thi? dough, roll it thin, cut in any shape liked, fry, and serve imme- diately. (Excellent. ) 486. Sally Latin without Yeast. — One quart of flour, one tea- cup of butter — lard will answer — salt to taste. Two eggn beateu separately, one pint of sweet milk. Melt the butter, stir well to the yolks, then the whites beaten, alternately flour and milk. Two heaped teaspoonfuls of yeast powder. Grease a pan, bake, and serve immediately. 487. Bread without Yeast. — Take so much milk or warm water as will wet up the flour you wish to use. Salt rather more than is used for common bread. Stir in flour to make a past e about as thick as griddle-cake dough. Put this paste in a tin bucket, and set in a pot of warm water near the hearth or stow where the water will keep about milk warm. Thi3 will give the paste an even temperature. Ir. four or five hours this well rise, and foam like yeast. Pour it into your tray, and work in floai enough to make bread. Put in the pans they are to be baked in, »nd set them in a warm place. Cover with paper or cicth, and let them rise ; when risen, rake in a quick oven. 4 47£. Yeast Powder. — Take one pound of cream y( tartar, half pound of soda, the same of crushed sugar, and half pound ol flour ; sifti inese we'J together ; put in an air-tight vessel. Use two teaspoonfuls to one quart of flour. 222 ME« niL»*S NEW COOK BOOK. 488. Polato Biscuit. — Boil tw,> good-sized Irish pctatoei , jiee and mash them fine; one tablespoonful of sugar, a UmLtsiful of boiling water. When wpid, add a teacup of good yeast ; let It rise until light, then add another tumblerful of warm water, with flour enough to make a soft dough ; work it well ana uiaks 4nto biscuit ; put them in a pan not very deep, and do not press fcheni too close together ; spread over a towel, and when suffi- ciently light, bake tjuick and serve immediately. 489. Light Bread. — To three pints of sifted flour, pour one pint of tepid milk or water and a tumbler of good yeast. Beat well and set it to rise in a moderately warm place ; make this at light. In the morning, stir to the sponge a pint of warm water and two teaspoonfuls of salt; work in as much flour as will make a rather stiff dough. Work it well ; mould it into loaves ; let it rise ; bake in a moderately quick oven. Use, when cold, for dinner-bread. It makes good toast when stale. 490. Crumpets. — One quart of sifted flour, one large tumbler of sweet milk (warm the milk); beat in a bowl two eggs; stir tc them one small-sized teacup of good yeast. Make a stiff* batter of the flour, eggs, and milk, beating all well together. Sprinkle jver the top a slight coat :>f flour; leave the vessel (covered) where the batter will rise. Grease and heat the batter-cake grid die; pour on a large tablespoonful; bake rather slowly; when I>>ne on one side, turn. Butter and send to the table hot. Very few cooks manage the buttering well. They either put on enough t*> render the cakes disgustingly rich, or butter unequally, or put the butter in a tin vessel, place it on the stove or fire until it turns tc oil, and then pour it profusely over the cakes. In but'ering, as the cakes are removed one by one, lay over each very tnin slices of cold butter. It should be done on the gridiron, piling them a *hey are buttered ; immediately transfer them tc a hot plate, and serve. The taste of oiled butter is very disagreeable, and should never be used for cakes or waffles. If it is preferred to have tht TEAST AND 1JKEAD. 2'23 ottei warm, put 't in a small well-tinned sauce-pan, and place thii iu a " bain marie " or hot water both, or put the butter in a deep plate and set it over a vessel of hot water. 491. Flannel Cakes. — Put a quart of sweet milk in a stew-pan get on the stove to warm ; drop into it a large tablespoonfu of butter; or a little less lard. Beat up four eggs well; pour U them a tumbler or half a pint of good -brisk yeast ; then the milk, and flour enough to make a stiff batter; let it rise. Just as you are ready to fry them on the griddle, if at all sour, strew over the surface a teaspoonful of soda finely pulverized ; beat it in, and fry immediately. In all the receipts given for crumpets, flannel cakes, etc., the cold yeast may be used unless the the weather is very cold. Very excellent cakes may be made by taking a teacup of dough from the breakfast-bread. Rub the dough to a batter with milk ; beat up an egg ; melt and stir to the egg a teaspoonful of hard butter ; add flour to make a batter as stiff as for flannel cakes ; fry in the same way, or make it a little stiffer ; let it rise, and bake in a shallow pan in a quick oven. If at all sour, stir in half a teaspoonful of soda just as it is put to bake. This batter may be baked in muffin-rings. 492. Raised Waffles, No. 1. — Make a batter rather stiff, with three tumblers of sweet milk, two well-beaten eggs, a teaspoonful of salt, as much melted lard as can be dipped up in a tablespoon, and a tumbler of good yeast. Beat the flour in gradually until a stiffish smooth batter is formed. Set it to rise ; when well risen, heat the irons ; grease them slighly ; pour in batter enough to fill them, but not to overflow ; put them on a bed of coals ; turn ia two or three minutes. Bake on the reverse side in the same way Slip the wafHe from the irons on to a warm plate and butter it. Have a stew-pan of hot water on the stove ; set the plate over the mouth of it until two or three are baked,which should be done as expeditiously as possible. Send to the table, and continue to send this number antil All the batter is used. This is a much better plan than to Z24 MRS. hill's new cook BOOff, bake ard send all at once. Though a delightful cake irien wcL made and eaten fresh, it will soon spoil by standing. 493. Rice Waffles, No. 2. — Beat together two eggs; a tea ipoonful of salt. Into another pan mash smoothly a teacup of Warm, well-boiled rice. Stir to this until melted, a Ua«po<>nru1 of lard ; add alternately a tumbler of sweet milk and flour, tc make a batter rather stiff; mix all together well. It requires an equal quantity of flour with the rice. 493 J. Unbolted Flour Waffles. — One pint of unbolted Horn, one pint of sour railk, a level teaspoonful of soda, tlneo well beaten eggs, one tablespoonful of sugar, one teaspoonful of salt. 494. Rice Waffles, No. 3. — Put a pint of sweet milk in tl.c stew pan; a teacup of boiled rice; add to it a tablespoonful of b\»!.ter; as soon as the butter melts, take the pan from the fire; beat four egga well, and stir to them alternately — making a smooth batter- -\ n« milk and one quart of sifted flour ; salt to taste. Bake and servr. hot. 495. Rice Flour Waffles, No. 4. — Make half a tumbler of nice corn meal mush. While it is warm, stir to it a desscrkspoonf'U of butter. Make a smooth batter by beating in well two eggf one pint of rice flour, one even teaspoonful of soda sifted in witt the flour, and sweet milk to make a thin batter ; salt to taste Just before baking, stir in two tcaspoonfuls of cream of tartar, previously dissolved in warm water. This is an excellent receipt for a batter-bread. Bake in a quick oven in a pan twp or three inches deep. Eat hot. 496. Quick Waffles, No. 5. — One pint of buttermilk, one pint rt sifted flour, one egg, one tablespoonful of melted lara, a largt teaspoonful of soda. Send them to the table as fast as baked. They are very light and good while fresh, but spoil very soon if permitted to stand. *m Sweet Potato Waffle? No « — Two ♦*Wp«r»nnnfu1o ^' TIABT AND BR£Ar. 225 mashed, baked sweet potato, one of butter, stirred to the potato while hot, one of sugar, one egg, one pint of sweet milk, six table tp xmfuls of sifted flour ; mix well, and bake. These may b« made without the egg, using four tablespoonfuls cf flour. VjS. Mush or Hominy Waffles, No. 7. — One pint of hominy or a teacup of mush, half a pint of flour, two eggs beaten sepa- rately, an even tablespoonful of lard stirred to the hominy; add ■wee. milk to make a thin batter ; salt to taste. 409. Mrs. IPs Waffle Receipt, No. 8.— One pint of flour, a handful of corn meal ; sift them together. Beat the yolks of two eggs; make a batter of one pint of sour milk, teaspoonful of soda, and the mixed flour and meal ; add one tablespoonful of lard after it is melted, then pour all to the beateu eggs; stir well together; salt to taste. Bake quick ; serve hot. 500. Muffins, No. 1. — One pint and a half of sweet milk warmed, a piece of lard or butter the size of a large hen's egg melted in the milk, one large teaspoonful of salt, a small tea- spoonful of soda (even full and well pulverized). Beat up with three eggs a tablespoonful of sugar; make to the eggs a batter wi f h the milk and flour alternately, to form a stiff batter — so stirt ae to be just able to beat it; stir in a tumblerful of good yeast; set the batter in a warm place to rise. When well risen, beat, it down; let it rise again; be careful not to disturb it after the tecond rising more than is uecessa-y to pour it into the muflin pans. The pans should be prepared by greasing, and la) ing tb« m upon the bottom of a stove- pan which has been greased, or to. iron oven. In either case, the oven or pan should be weL warmed at the bottom before the batter i* poured \l. 501. Muffins, No. 2. — A pint and a half of floui one pint of •weet milk, three eggs, one yeast cake (three inches square) di* •olved in the milk • let it rise. Just, before baking, beat in i lo* 226 teaspooi ful cf sugar and half a teaspoonful of nod*', bake m a quick oven. 502. Muffins, No. 3. — Three tumblers o c sifted flour, three egg* beaten well together, a tumbler half full of melted lard or butter tab tc taste, one tumbler of sweet milk, a yeast cake as large as the top of a tumbler. Set the batter to rise. When risen, po if in muffin-rings ; bake in a quick oven. 503. Muffins, No. 4. — One pint of milk, one tablespoonful of hard butter; soften it, by placing the vessel containing it on the stove ; two eggs well beaten, two wineglassfuls of good brisk yeast ; flour to make a thick batter. When it rises, pour into the email pans. 504. Yeast Muffins. — One quart of flour, one half teacup of feast, one pint of new milk, two eggs, one tablespoon of melted butter added last, salt. When light, bake. 505. Gems. — One cup of milk, one of hot water; stir in Graham flour quite stiff, beat well, salt. Grease and heat gem pans, drop in from a spoon ; bake quick. 500. Muffins without Yeast, No. 6. — Beat separately three eggs , make a smooth batter, by mixing a pint of flour with the eggs, and adding half a pint of sweet mill , or enough to make a thin batter; butter the size of a hen's egg; salt to taste. Heat the oven or pan in which the muffins a *e to be baked ; grease t he pans ; place them upon the pan. D ssolve in half a wineglass of warm water two teaspoonfuls of cream of tartar; stir this to the batter, and just before pouring the batter into the pans, stir in a teaspoonful of soda. Bake quick, without blistering. When eaten, they should be torn open. To cut them open with a knife, Is an offence so grave that the cook will find it difficult to forgive* rhe batter *br raised or ye-.ist muffins should be thi'k ; it become* TEAST AND BREAD. 221 thinner by fermentation. When made of soda, let the batter 1* thinner, and always beat the eggs separately, which is not neces sary when yeast is used. Very good muffins may be made by using fewer eggs. To one quart of flour, measuied after sifting, mix a tcaspoonful of salt, a pint of sweet milk, or a little more if r«:eessary ; twe eggs beaten separately, the whites added last ; hall 5 teacup of melted butter, or a little less lard. Dissolve two tea spoonfuls of cream of tartar in warm water ; stir it in, and then add a teaspoonful of soda; thin batter; bake quick. 506. Corn Meal Muffins, No. 7. — One pint of sifted corn i^eal, a teaspoonful of soda, two tablespoonfuls of lard after benig melted, two eggs well beaten, as much sour milk as will make a batter the consistency of pound-cake batter. Bake with a mod- erately hot oven in muffin-rings. 507. Mixed Muffins, No. 8. — Two eggs beaten separately, one pint of sweet milk, half a pint of flour, the same of corn meal, eifted together, two tablespoonfuls of melted lard; salt to taste. 508. Hominy Muffins, No. 9 — Mrs. W. y s Receipt. — Two eggs, two tablespoonfuls of hot hominy, with a level tablespoonful of melted lard stirred in, two tablespoonfuls of sifted corn meal, two of flour, salt to taste, sweet milk to make a thin batter. Bako in •mall pattie-pans in a quick oven. 609. Dabs. — One pint of corn-meal, two eggs, a small dessert- »l*oonful of lard, a wine-glass of milk ; scald the meal, and while hot, rub in the lard ; beat the eggs very light, and add them to the meal ; stir ix, the milk, and a little salt. Drop the mixture from a spoon upon a tin sheet; bake in a moderate oven. 510 Batter-Br iad without Eggs. — Two tuinblertufs cf sifted oorn-ineal (oven full), two of buttermilk, :>no tcaspoonfu, cf sal^ 228 mrs. hill's new cook book. a piece of lard the size of a walnut melted and stirred in ; grease a stove pan (H must be shallow), and just before pouring in the batter, stir in half a tumbler of tepid water, a teaspoonful c 'soda dissolved in it. Bake in a hot oven. 51 Breakfast Cakes. — Dissolve a yeast cale two inchet square ; or a heaping tablespoonful if powdered, and the leaven is very good (use a little more if the yeast has been made some time), in half a teacup of warm water. Take a pint of fresh milk, and with flour make a soft dough; set it to rise. When well risen, work to the dough one egg well beaten, two large table- spoonfuls of melted butter. After mixing (no more flour should be added), put the batter or soft dough into cups ; let them set to rise ten minutes. Bake in a quick oven; serve hot. Turn them out of the cups, handling them very delicately. 512. Snow Flakes — Mrs. i^.'s Receipt. — One quart of sifted flour, one quart of sweet milk, salt to taste, six eggs beaten sepa- rately, one tablespoonful of melted lard. Just before baking, •tir in one heaping dessert-spoonful of yeast powder. Bake in small patty-pans in a quick oven ; grease the pans slightly. This is a delicate, and, when well made and baked, a beautiful dish. 513. Soda Biscuit. — Put in the sifter one quart of flour and une even teaspoonful of super-carb. soda ; sift these together ; rub into the flour thoroughly a piece of butter the size of a hen's egg; salt to taste; wet the flour with sour milk until a soft dough is formed ; make it into thin biscuit, and bake in a quick >ven. Work it very little. Always reserve a little flour before putting in the soda to work into the dough, and flour the board. 514. Teatt Powder Biscuit — A quart of flour, a piece of lard rubbed into it as large as a hen's egg, a teaspoonful of salt (a neat way of adding the salt is first to dissolve it in a little water), a heaped -up teaspoonful of yeast powders. Wet up the flour w>tk TKA8T AND BREAD. 22$ tweet milk, and work just enough to mix; r:ll thin, p:lck witfc a fork, and bake in a quick oven. If it is not convenient to use the yeait powders, take two teaspoonfuls of cream of tartar, mir well v ilh a teaspoonful of soda; add to the flour. 5 1 5. Hard Biscuit. — Measure a quart of flour, ar d one tumbler ful over ; reserve this. In the quart of flour rub a large table- spoonful of I utter (or rather less of lard), and a teaspoonful of gait ; wet to a soft dough with warm sweet milk ; knead it well, working in slowly the reserved flour ; sprinkle the biscuit-board with floi'r ; beat the dough, turning it, pulling it to pieces (sprink- ling on flour as may be needed), until the dough is well blistered. Roll it out ; cut with a knife or biscuit-cutter, and bake in a moderately warm wen. 516. Arrowroot Griddle Cakes. — Mix two tablespoonfula of arrowroot in a little milk ; add half a pint of milk, and half a pint of mush, or hominy ; beat the whites of two eggs, and when the griddle is ready, mix them with the other ingredients, add a little salt, and bake immediately. 517. Crackers. — One pint of flour, the yolk of one egg; beat to this a dessert-spoon even full of fine sugar, one teaspoon ful of butter, salt to taste ; the same of lard, mixed together ; wet with sweet milk to a stiff dough ; beat well ; cut with a wineglass; hake in a moderately hot oven. These are excellent if well made 518. Owendan Corn-Bread. — Take two teacups of hominy, and while hot mix in a large spoonful of butter ; oeat four egga very light, stir them into the hominy ' add about a pint of milk, half a pint of corn-meal gradually stiired in. The batter should be of tho consistency of rich boiled ?ustard ; if thicker add m 230 MBS. hill's new pook book. little more iuilk. Bake with a good deal of heat at the bottom, and not too much at the top. The pan in which it is baked -night to be a deep one. 520. Tea Bread. — Three ;umblers of sifted fl( ur, a teaspocLfn Mid a half of cream of tartar, half a teaspoonful of soda, tablespoon. fill of butter rubbed to the flour, and a teaspoonful of salt. Uub the cream of tartar into the butter; dissolve the soda in a half tumbler of sweet milk; add this and a full tumbler of milk tc the flour. Make a soft dough ; roll an inch thick , press a saucer upon it, passing a knife around the saucer each time it is pressed, to cut the cakes the shape of the saucer ; prick them, and bake in a hot oven. 521. Mrs. W.'s Thomas- Bread Receipt. — A tumbler of sweet milk, two eggs well beaten, salt to taste, two tablespoonfuls of melted butter or lard, two even tablespoonfuls of dry sugar, a dessert-spoon heaped full of yeast powder, flour to make a stiif batter ; bake as soon as the powder is in. 522. Clabber Bread (excellent). — Beat four eggs separately, two teacups of clabber, one tablespoonful of butter (very slightly heaped, and placed in a pan upon the stove long enough to soften ) t a teaspoonful of soda, the same of salt ; mix with flour to a stiff battel ; grease the pan in which the bread is to be baked ; poui in the batter ; let it stand an hour, and bake. 52S. Mice Flour Loaf Bread. — To one q iart of rice flour, ad an even teaspoon and a half of dry soda if the teaspoon is small two eggs well beaten, separately; two tumblers of sweet milk, a teaspoonful of butter; put upon the fire in the pan in which the bread is to be baked, long enough to soften the butter. Ilavt the pan made warm, and set in the oven or stove, where it is to YKAST AND BREAD. 23] be baked. When tl.e batter is ready, stir in half a tcaspoou fill of tartaric acid; pour into the warm pan, and bake imrae diately. Another way : To half a t'.'^Mer of nice cornmeai mush, add a dessertspoon even full of butter, tw r o eggs beaten separately one pint of rice flour, teaspoon of soda sifted in with the flour §alt to taste, sweet milk to make a thin batter; just before baking, stir in two teaspoonfuls of cream of tartar dissolved in warm water. 524. Corn Meal Batter Bread. — One pint of clabber or butter* milk, the same quantity of sifted corn meal, teaspoonful of soda, salt to taste, four eggs, well beaten, added last. To beat separately is best. 525. Rice Bread. — Throe teacups of rice flour, one of wheat flour, one heaping teaspoonful of cream of tartar rubbed into the flour, *wo well-beaten eggs, a tablespoonful of butter, one half teaspoon- ful of soda, and sweet milk enough to make the batter the con aistency of pound-cake. 520. Rice Pan Bread. — Two tablespoonfuls of hot hominy, one of butter; when cold, add one pint of rice flour, and make a bat- ler with sweet milk. 527. Hominy Bread. — Two eggs beaten light, two cups of cold boiled hominy, one of corn meal, a tablespoonful of melted lard and sweet mil* for a thin batter. 528. Efjg Bread. — One pint of sifted meal, nearly a pint of buttermilk, one egg, a lump of lard the size of a small walnut^ and a teaspoonful of salt. Just before baking, add a (easpM>nru3 &f soda dissolved in two tablespoonfuls of warm water. If th« milk is sweet, add two teaspoonfuls of cream of tartar. 232 MBS. HILL* 8 NEW COOK BOOK. 529. Batter Bread. — Beat three eggs separately , add to tht yolks four tablespoonfuls of sifted corn-meal, and three toac api of buttermilk; salt to taste, stir well; then add the whites ; i)cat them in, and add lastly four tablespoon fuls of corn-meal, 1 making in all eight ; teaspoonful of soda ; bake quick in shallow vpan3 530. Bice Corn-Bread. — One pint of boiled rice, one pint of corn-meal, a dessert-spoonful of lard, one pint of buttermilk (or sour milk), two eggs, beaten well; mash the rice smooth ; add the lard to it ; stir in the last a teaspoonful of soda ; bake in shallow pans. 531. German Muffins. — One pint of flour, three eggs beate.ii separately, one tablespoonful of meal, one pint of milk, oi«e tablespoonful of lard, one teaspoonful of salt. Whites last. 532. Cheese Biscuit. — One pound of flour, half a pound of biH ter, half a pound of grated cheese; make up quick, and with veiy little handling, as puff paste. Roll thin; cut and bake in a quick oven. Salt to taste. 533. Buckwheat Cakes. — Sift together one quart of buckwheat flour and a teacup of corn meal. In cool weather make up a moderately thin batter with lukewarm sweet milk; salt to Uste. In warm weather it is best to use water, the milk would sour; add half a tumbler of good lively hop yeast (hop yeast is best or buckwheat); make it up in a jar (covering closely) at 9 y clock at night. The next morning beat in three eggs ; let it set fifteen or twenty minutes; just before frying, stir m a teaspoon? ful of doda, first sprinkling it over the batter. Dip out with a lacle, putting the same quantity in each cake, and not encugb to ir.ak e them very large; when very large, they become cold before they can be eaten; nothing is poorer than cold buck n heat YEAST AND DREAD. 233 cakes. Hot sepaiate plates should re placed for serving .hem in, and nice syrup and drawn butter put upon the table, to be eaten with them (if liked); only one or two for each p«rsnt should be sent in at once. And in taking them from the giiddle, always put them upon a hot plate. 534. Quick Buckwheat. — A quart measure three parts full o/ buckwheat, fill the measure with sifted corn-meal; make a mod erately thin batter with buttermilk, soda to sweeten it, salt, one tablespoonful of syrup. Fry the cakes on a hot griddle, just ag goon as the soda is added. These may be made of cold water and yeast powder ; with or without 535. Superior Wheat Flour Batter Cakes. — One quart measure of flour, three parts full ; three tablespoonfuls of sifted corn meal, tw« or three eggs, beaten separately ; make a moderately stiff battet with sweet milk, two teaspoonfuls of soda sifted with the flour and meal, one teaspoon ful of tartaric acid dissolved in water, or a heaped dessert-spoon of yeast powder. 536. Rice Griddle Cakes. — One pint and a half of cold boiled rice ; put to soak an hour in warm water enough to cover it. Mash the rice well, and make a batter, just before using, with one quart of sour milk, one light quart of flour, salt to taste, and two eggs well beaten. The batter should be moderately thick. Stir in a teaspoonful of soda just before frying. 536£. Economy Cakes. — Three tablespoonfuls of stale bread crumbs soaked for some time in water, mash smooth, add a tcI* beaten egg t four tablespoonfuls of sifted flour, teaspoonful of ■alt, six tablespoonfuls of sour milk ; just before frying stir ia half a teaspoonful of soda, no more. Have tie griddle hot and greased ; serve as fast as they are cooked This is an -excellent way to save sour or stale bread, rusk, or crackers. 537. Another Way to make Griddle Cckes.— Dissol re a to* 231 MR8. niLl/8 NEW COOK BOOK. ■I>oniiful of soda in a teacup of buttermilk. Beatv*ell f >ur egps ■tir to them the teacup of soda and buttermilk, and one table •poonful of butter ; soften it by setting it on the stove; stir in l quart of flour alternately with two more cups of buttermilk Bake, turning once ; pile them on the griddle, putting a thir sliop <£ buttei between each take. 538 Batter Cake. — One egg, one dessert-spoonful of butter, one pint of flour, three quarters of a pint of sour milk, a tea- spoonful of soda, dissolved in a little warm water; add just be» fore serving ; salt to taste. *© > 530. Clabber Cakes. — One large teacup of clabber, nine table- spoonfuls of sifted flour, salt to taste; let this set an hour before using. Dissolve a teaspoonful of soda in a wineglass of sweel milk ; add this last, and fry as batter cakes immediately. 540. Mush Batter- Cakes.— Oi\q tumbler of mush, one half tumbler of flour, two eggs, salt, sweet milk. 541. Hominy Cakes. — One pint of cold hominy, half a pint of flour, one egg, one tablespoonful of melted lard or butter, sweet milk to make a batter rather thin, a teaspoonful of yeast powder. 542. Batter Cakes Without Eggs. — To one pint of sifted flour add as much buttermilk as will make a rather stiff batter ; salt to taste. Divide the batter in two separate pans ; measure a tea« •poonful of soda ; divide this, putting into one pan half the soda ; use this ; add the soda to the other pan, and fry from that urtil the batter is used. Send to the table hot ; they are not good if left to stand. 543. Risen Batter Cakes. — Four eggs well beaten, one pint of TIA8T AND BREAD. 235 •wcot milk, a pint and a half of flour, a tenspnonf J of salt, a wineg k *sd of good yeast; make the batter at i) o'clock at night, In the mo/^ing. stir in a imall teaspoonful of soda, just before fr J ir 'g- 544. Ry* 3ztter Cakts. — Wan a two tumblers of sweet milk, with a toasjuHAJul of salt; beat two eggs well; make a thil batter with rye flour, the eggs and milk well stirred together; idd a teaspoonfii Jvla. Fry in rather small cakes. Rye and oorn meal batten jukes should be made thin; flour cakei moderately still*. 545. Corn Meal Batter Cakes. — One egg, one teaspoonful of (ard stirred into a tjfcblespoonful of hot mush, salt to taste, one pint of sweet milk, corn meal to make a thin batter, an even tea- spoonful of yeast powder (or the yeast powder may be omitted, asing another egg) ; beat them well. These batter cakes may be made of sour milk and soda, but are not generally considered so good. Rice or hominy may be used instead of mush. 546. Rice Flour Batter Cakes. — Beat three eggs separately; make a batter rather stilT, by stirring to the yolks of the eggs alternately a large teacup of rice flour and milk. To a tumbler of hot rice, or small hominy well boiled, add a heaped dessert- spoonful of butter or lard ; stir in the whites of the eggs beater* to a stiff froth ; mix well with the yolks. Fry on the griddle. 547. Rye Bread. — One pint of rye flour, one of good of.rn meal, salt to taste, a piece of lard or butter as large as a tfilnut^ a teacup of good yeast, milk or water to make a stiff dough *i>ik it well ; set it to rise; when well risen, form into loave* let it rise again. Bake in a moderately quick oven. 548. Rye Drop Cakes. — Two eggs well beaten, a pint of rye flour, ■alt to taste, a teaspoonful of sugar, sweet milk to make a rathe? 230 MR8. hill's new cook book. thin batter, a teaspoonful of yeast powder stirred in last. Bakt in smal. 1 shallow tin pans in a quick oven. Or mix one pint of rye flour, one of corn meal, one tablespoonful of syrup ; mix wi'Ji milk a teaspoonful of yeast powder; let it remain an houi Lofuit baking. 543. Buttermilk Cakes. — One quart of flour and an evcL teA spoonful of soda sifted together, a heaped teaspoonful of salt; rub into the flour well a piece of lard or butter the size of a large hen's egg ; wet to a rather soft dough with buttermilk ; work until the dough is smooth ; roll out an inch thick ; cut, by press- ing a saucer on the dough ; cut around with a sharp knife. Who* all are cut, prick them with a fork, and bake in a quick oven. 550. Short Hoe Cakes. — One quart of flour and one teaspoon- ful of salt dissolved in a wineglass of water; rub in the flour till thoroughly mixed; a large tablespoonful of butter or lard ; pour in the salt ; wet up with cold water ; only work the dough enough to be smooth ; roll an inch thick or less, and bake. Another way : To one pound of flour rub in well three-quar ters of a pound of butter and one teaspoonful of salt. Beat the yolks of two eggs well ; pour to the eggs half a tumbler of sweet milk ; stir them well together; wet up the flour with it to a rather soft dough ; use more milk, if necessary. Handle the dough lightly, and very little. Roll into round cakes; prick them with i fork ; bake in a moderately hot oven. 551. Johnny Cake. — One pint of boiled rice or hominy, one egg, one tablespoonful of butter, salt to taste, flour enough t*j mal e a soft dough; roll half an inch thick; bake quick, without blistering ; serve hot. Tear the cakes open, and butter. Cut the cakes four inches long and three wide. 552. Corn Meal Johnny Cakes. — Make three tumblers of sifted corn meal into a soft dough with one egg well beaten, and mixed YEAST AND BREAD. 231 with a pint of sweet milk ; salt to taste. Spread the di lgb ovei a hot griddle. When one side is a light brown, turn it; servt hot, sending to the table only one at a time; let others succeed rapidly until all are served. 553. Plain Corn Bread. — Plata corn bread should be mad* 17th cold water ; the dough stiff, and weli worked with the hand ; made into pones ; baked in a hot oven, and not allowed to remain in the oven until the crust becomes too hard to be eaten. 554. Victoria Wafers. — One pint of sweet milk, one teaspoon- ful of salt, one teaspoonful of butter, flour enough to make a very thin batter. The wafer-irons should be very shallow. 555. Corn Meal Wafers. — Three tablespoonfuls of sifted corn meal, one tablespoonful of flour, one of melted lard, salt to taste; sweet milk to make a thin batter. Fry a light brown color in shallow irons. These must be eaten as soon as fried ; they become tough very soon. The irons should always be hot and well greased before the batter is put in. 556. Wafers. — To a quart of sifted flour, rub in three-quar- ters of a pound of fresh butter. Dissolve a large teaspoonful of salt in a tumbler of cold water ; wet the dough with this. Uso aiore water if necessary to make a moderately stiff dough; work it very little ; divide into pieces, which, when rolled very thin, will just cover the inside of the wafer-irons. Heat th<* irons and grease them; liy in the dough; close the irons tightly. Should the dough be too large for the irons, trim it ofl* after they are closed. Lay on hot embers; turn in two or three minutes They should be of a light brown. If properly made and cooked are very crisp and nice. 556J. Souffle Wafers. — Rub into a quart of flour four ounce* of butter ; mix with sweet milk ; roll thin ; bake quick. Theae may be fried, and are then called pull?. 238 mre. 557. Milk Toa.it. — Cut four slices from a stale loaf; plac* them in a toaster, or prop them before the fire, turning c v*k piece until a light brown color. Have a pan ready with a turn blerful of hot sweet milk. Dip each si:**"* in quickly ; la} out upon the bottom of a hot dish ; lay over thin slices ( f fresk butter, then another piece of toast, until all are arrange! in this ^ay. Send, under a cover, to table. Toast should be eaten w hen fresh made. Another way : Toast the slices ; dip them in hot water or milk, and pour over a small teacup of melted butter, for three long slices. The butter should only be set in boiling water, and re- main until melted. It should never be set immediately upon the fire. Another way: Cut from a round or square loaf of stale bread, four slices a quarter of an inch thick. Toast them (using toasting, forks) a yellowish brown color ; put them in a hot dish that will hold them without dividing. Put in a stew-pan a pint of rich, sweet milk, and a quarter of a pound of butter, a teaspoonful of salt, a tablespoonful of flour made into a paste, with a little cola milk added as the milk in the stew-pan boils up; simmer two or three minutes; pour over the toast, and serve immediately. 558. Queen's Toast. — Toast the bread by the foregoing receipts Beat together two eggs; pour to them gradually, and mixing well a pint of milk. Have ready half a pound of sweet lard or butter boiling; soak the bread until it looks entirely moistened with the milk and egg, but not until it is so saturated as to fall to pieces. Drop the toast into the boiling lard ; turn the pieces ; very \ttlt frying is necessary; serve upon a soft napkin, with cieam ~auoa or good syrup. This may be made of very stale bread without toasting, merely frying it. 559. Toast and Cheese. — Butter the bread ; grate chees*», and spread thickly upon it ; toast before the fire ; serve hot. Another way : Put two ounces of cheese (sliced thin, if soft YEAST «N1> CKEAD. 239 gTated, ll hard), a piece of butter the si/e of a hen's ogg, into a #tew-pan or chafing-dish; whip together an egg and * win-glass of Madeira. When the cheese and butter melt, stii in the egg And wine gradually, mixing it well. Season with popper and utmeg, if liked. Spread immediately upon hot toast, and erve. Another way: Toast the bread on both sides, and butter it; toast a slice of cheese on one side; lay that next the bread ; toast Iho other side with a salamander or hot oven-lid ; spread over French mustard ; serve hot. These preparations must be oaten as soon as ready ; if kept, the toast becomes hard ; this may be remedied by pouring over a little hot cream and butter sauce. Dry toast should not be prepared until the moment it is wanted 560. To make Stale Bread Taste as if Fresh. — Steam the bread not permitting the water to reach it. When thoroughly hot, wrap it in a thin cloth, and stand it on the end. A stale loaf tied in a cloth and boiled an hour, makes a nice pudding. Use a rich but ter sauce. 561. Pearl Grits. — Oatmeal and cracked wheat should bo soaked some time before being cooked. To two tablespoonfuls, heaped, of grits a tumblerful of water, added after pouring oflf the water it was soaked in. This, when sufficiently boiled, will have doubled its bulk and be as much as a very hearty person could eat. Salt to taste. 561 J. To Boil Rice. — Wash through several waters, to wash jut the glue, put the rice in boiling water. Boil a quarter of an Hour. Pour off in a cullender; pour over cold water, knock ♦he cullender to .et this run out. Pour over hot water; press a /rain between the fingers to test its being done Set in a warm |Jace on the stove. Excellent. 562. Hominy Cakes. — Mash a tumbler of cold hominy witli a Vofcapoonfc! of butter ; work in o it the yolk of one egg ; form the ; roll them In fkrar; fry in plenty of hot laid. Salt U tasve, 240 MRS. HILLS NEW TOOK BOOK. 503. Ley Hominy. — To a gallon of shelled c<. rn, add a quar* of strong ley. Boil together until the husks begin to come off the corn; rub the grains of corn between the hanis, *.c entirely remove the huik ; wash it well, and boil in plenty of tfatcr ui "A the grains are soft. It requires long boiling. As water m&y :* r A>eded, replenish with hot water. Boil in it sufficient salt to season. When nearly done, stir it from the bottom to prevent its burning. Before using it, mash it slightly with a wooden mal- let, and fi y in a small quantity of lard or butter. 56 3£. Cracked Wheat. — One tablespoonful is sufficient for one person ; use as much as may be needed. Soak it in water several hours. In cold weather it may be put to soak over night. Salt to taste. Boil until soft, stir to prevent burning. Eat with cream. Oatmeal mush is made in the same way ; the meal must be well soaked ; may be eaten with cream, or add butter and eggs. The wheat and oatmeal make fine butter cakes, simple, but very nutritious. 563f . Oatmeal Pudding. — One pint of oatmeal, one quart of Doiling milk poured over it ; let it stand all night in cool weather. Add two well-beaten eggs, sugar to taste, a little salt. Butter a basin that will just hold it ; tie over a thick cloth and boil an hour and a half. Eat with hard sauce. What remains whon cold may be sliced, toasted, and eaten with butter or sauce 564. Macaroni. — Wash half a pound of macaroni ; boil it -n plenty of water until tender ; lay in a shallow earthen dish a layer of the macaroni (the pieces should be broken the same iize), one of grated cheese, and salt to taste. Lay over slices of butter; cover with sweet milk or cream. Bake in a moderate oven, ten or fifteen minutes. Serve hot. Another way is, tc arrange alternate layers of boiled macaroni and grated chee*a Pour over a custard made of three well beaten eggs, two table YEAST AND BREAD 24 1 •poonfuls of stale grated bread, one tablespocrful of bitter, and tialf a teacup of cream or sweet milk. Bake half an hour, or until the eustarc is set. If boiled too long, it will lose its shape; if bakevi too much, it will be dry and tough. It may be boiled 'orutar put in a shallow dish with alternate layers of chocse jo /ere 1 with milk / bread crumbs over this, and over these thin dices of butter. Bake until the butter melts and the bread crumbs are slightly brown. 505. Dr. Kitchiner*8 Macaroni Pudding. — Simmer half a pound of macaroni in plenty of water (salted to taste) until tendei, but not enough to lose its form or make it too soft ; strain the water from it ; beat up the yolks of five eggs, the whites of two. Take a half pint of good rich cream, a breast of cold fowl, three slices of cold ham; mince the meat *ine; grate three tablespoonfuls of Parmesan or Cheshire cheese ; season with pepper and salt. Mix these with the macaroni. Put all into a buttered pudding-mould , set this in a pan of boiling water, and let it steam an hour. A double kettle may be used. Serve hot with rich gravy. To make the gravy: Two yolks of eggs ; half teaspoonful of salt: one lemon cut up, seeds removed ; tablespoonful of butter. Sea- son with white pepper. Put it on the fire until the butter melts, stirring constantly, or the egg will curdle ; stir to this a tumbler of sweet cream, boiling hot. Serve immediately. If sweet milk is used instead of cream, melt a teaspoonful of butter in it. This makes a nice fish sauce when well seasoned. 566. To Make Vermicelli. — Thicken three or four eggs with flour to a stiff dough; roll it in thin sheets, the thinner the better Spread them to dry, turning them. When dry, which may be done before the fire or in the sun (it will require at least an hour —it is important they should be very dry), roll each piece like a scroll, acd shave it in thin slices ; shake these apart. When the •©up is nearly done, boil them in it a quarter of an hour. What remains, if all is not needed, may be kept two or three days in a dry place. 507. Cheese Stewed. — If the cheese is hard, grate it; if so A, out R in thin slices. To a quarter of a pound, add a tumbler of swe^l milk, half a teaspoonful of salt, and half a tumbler of fine br^ad crumbs. Rub a teaspoonful of mustard flour or French mustard into the butter, half a teaspoonful of pepper (white pepper is best) • put these ingredients into a stew-pan lined with porcelain or tip ; stew until the cheese melts. Beat an egg well, stirring it rapidh and thoroughly into the cheese. Let it remain on the fire one minute ; pour into a deep dish and serve immediately. Dry grated cheese is a pretty supper dish ; shape it in wineglasses • turn upon a flat dish. 568. Welsh Rarebit (called Babbit) to be Prepared on the Tr not, as preferred; roil in raw beater then in bread crumbs, and fry. i>71 Baked Omelet. — Boil one pint of milk and drop into li 2 14 M118. HILL'S NEW COOK BOOK. oue teaspoonful of butter ; mix to a paste with cold milk a ta blespoonful of flour and stir to the boiling milk. Beat eight eggs together and pour the milk to them, stirring briskly ; salt ard pepper to taste. Butter a fire-proof dish ; pour in the mix tare, and bake in a quick oven until a light-brown color ; waioh carefully — too much baking will spoil it. Excellent. 574J. Baked Eggs. — Put a piece of butter in a soup-plate jr ■hallow fire-proof dish — break in the eggs, season with salt and pepper, set in the stove or before a hot fire. As the eggs begin to grow hot, stir them. They are very delicate cooked in thia way. 575. Pickled Eggs. — Have ready a quart of good apple vine- gar, by scalding in it one dozen cloves, half a nutmeg, a dozen grains of allspice, half a teaspoonful of pepper, two teaspoonfuls of flour of mustard. Boil a dozen eggs hard ; shell them, and lay in a glass jar ; pour over the hot vinegar ; turn them occasionally j keep the jar well covered. Serve with pressed or collared meat, head-cheese, Hunter's beef, etc. 576. Omelette. — Break six eggs separately ; beat the whites to a stiff froth ; stir the yolks well ; season with one teaspoonful of salt, half a teaspoonful of pepper, a tablespoonful of parsley minced fine. Put into a stew-pan one tumbler of sweek in ilk, reserving a wineglassful of the cold milk to wet into a paste a tablespoonful of flour. When the milk is boiling hot, stii in the paste; let it simmer two minutes; take it from the fire; add to it a tablespoonful of butter. When the butter dissolves, and the milk is blood warm, stir it to the yolks , half a tumbler of grated ham, cold beef tongue, dried giated beef or venison, or cheese may be added if liked ; very little minced onion may \e used, if the flavor is agreeable. The parsley, onion, grated ham, etc., may all be omitted if not liked. Add *.he weJl-beaten whites last. Have a small frying-pan ready. 1$ TOAST AND BREAD. 245 thould be well washed, and rubbed very dry ; put in the pan a teaspoonful of fresh butter ; set it on a moderate fire ; while the butter is heating, beat tc tlie eggs half a teaspoonful of yeasi powders. Fry on one side ; hold over the upper side a hot oven id or a salamander ; roll the omelette. Serve upon a hot diih. They should not be piled. Send two or three to the table a- each time of sending. An omelette should be half an inch or more thick ; should not be greasy, burnt, or kept upon the fire until too hard ; a light brown is the proper color. When it in not convenient to use yeast powders, substitute soda and cream of tartar — an even teaspoonful of cream of tartar, and a quarter of a teaspoonful of soda. It requires two persons to fry the ome- lettes and manage the salamander; it should be done very expeditiously, as well as carefully. It is not necessary to roll them ; some persons prefer it should not be done. 577. Rice Omelette— Mrs. B.'s Receipt.— One teacup of boiled rice, one teacup of sweet milk, three eggs well beaten, a level tablespoonrul of butter; season with grated ham, a little minced onion, pepper, and salt to taste. Bake a light brown ; much cook ing will spoil it. 578. To Boil Rice. — Pick out all discolored grains ; wash it well in two waters; soak an hour before boiling. Twenty minutes before serving, stir it slowly into boiling water, pre- viously salted. One pint of rice will require four tumblers of water. When done, pour immediately into a clean colander, and get it upon the coolest part of the stove. Toss ;t up lightly wiih a silver or wooden fork. Every grain shemd stand distint*. Boil it in an open stew-pan, lined with tin or per "jelain. This it the way it should be cooked when eaten with meats. 578 £. Cheesa Omelet. — Half pound of cheese grated, one cap of milk (coffee cup), four eggs beaten separately. Mix the in- gredients, and put in an earthen baking-dish ; bake as you would 446 mrs. hill's new cook book. 579 Sandwich. — Slice loaf bread or cold biscuit; cutter rri tide very thin ; lay upon this thin slices of lean ham, or any kirui of fresh meat or poultry ; roll the bread. Serve for tea or leach. Another way : Slice the bread very thin ; grate £ quarter of s pomb of dry cold ham; mix with a tablespconful of pick If raised very fine, a teaspoonful of mustard, half a teaspronfu-1 o! per^er, cream, a tablespoonful of butter slightly heaped; ad« tf it the ham and seasoning ; mix well, and put a layer betweei \ae slices of bread. Anchovies and sardines picked from th» bone&, prepared in the same way, are good ; also spiced oysters shrimps, eUj. ; they should be minced fine. Grated beef tongue makes excellent sandwich. Never use gristle or tough pieces of meat. The yolks o r hard-boiled eggs (one to each tablespoonful of butter) grated £$& "earned with the butter, is mi improve B&ettfi* si v. ■" $79$^ 3n&*!m Br*aik<™ f &8Q tfiicups of corn-meal, one oi rye touar % a teaspoonful of ealtj t- wine-glass of molasses, haif a tea- ipoon; 5 !!! of aoda ; add hot "water to make a stiff batter ; when cold add a teacup of home- c&ade yeast, or less if distillery. Put it to rise in tno dish in^laich it is to be baked, smooth over the top with a little warm water. When well risen, bake. 579f . Sampit Bread. — One tablespoonful of lard, or butter, f re tablespoonfuls of fine corn-flour, four of hominy, two eggs, I teaspoonful of salt. Rub the hominy and butter well to- gst.ier, tLen add eggs, flour, and salt ; after rubbing the wholf km* put tho mixture into a tin pan, and bake in a ^uick aven PASTRY. " Whither rich or poor, young or old, married or singly' ■ woman is always liable to be called to the performance of everj kind of domestic duty, as well as to be placed at the head of a family ; and nothing short of a practical knowledge of the details of housekeeping can ever make those duties easy, or render her competent to direct others in the performance of them. "J low indispensable a part of female education is Domestic Economy ! How absolutely such knowledge is needed in this land of freedom and independence, where riches cannot exempt the mistress <>f a family from the difficulty of procuring efficient aid, and where perpetual change of domestics renders perpetual in- struction and superintendence necessary." 580. Puff Paste, No. 1. — Never attempt this in warm weather unless you are supplied with ice ; then keep the butter in ice-water until hard and firm. Mix it in a cool place, a^ far as possible from the fire, and use ice-water to wet the flour. Handle as little as possible, and, after the dough is formed, put it in a pan ; cover it with a towel, and set the pan upon ice. In wintei it is less difficult to make. Sift one pound and a quarter of flour; reserve the quarter of a pound. Work all the buttermilk out of a pound of butter, which divide into tour equal parts fiub one-fourth of it into the pound of flour until 't has a gram? la'ed look. Wet this into a smooth dough a little stiffish, w.ih tumblerful of cold water in which has been dissolved a teaspoon, ful of salt. Subdivide the remaining three-fourths of the butter *o :is to form six parts. Roll out the dough half an inch thick; ttp<»n which place one of the sheets of butter, rolled to just the size of the dough; sprinkle this with pait of the reserved flour; 248 MRS. IIILLB NEW COOK BOOR fold twice, and turn so that the points will be to and from you .Flour the rolling-pin, and, pressing evenly upon it, roll from yoi unt il half an inch thick. Great care is necessa ry to prevent the but tcr from bursting through. Repeat this process as many times as there are divisions of butter ; and a.? ,he necessary handling wiT impart a little warmth to the dough, and as it is important thai it should be kept as cool as possible, after each rolling place it up >E a dish or pan, and set it upon ice or in a cool place for a quarter of an hour at least ; a longer time if the delay will not be incor re nient. In two hours use it, cutting off just enough for each ■ ie. A plainer crust is better for an under crust, using the puff pj. *te only for covering, or to make open tartlets or puffs. Handle as little as possible; use, in rolling, only flour enough to prev< nt surfaces of the dough from adhering to the pastry-board or r,U ing-pin. For a pastry-board, marble is decidedly best ; but v jll seasoned poplar will answer. Judgment must be used in wet \ng up the dough, as some flour requires more water, some less 581 . A very Light, Crisp Paste, No. 2. — To a pound of sif ed flour allow three-quarters of a pound of butter; reserve a I cm blerful of flour to use in rolling. In wetting it up, use the vhite of one egg beaten to a stiff froth, and enough water to male it intc a stiffish dough. Then manage in all respects as directed in the foregoing receipt. Pastry should be made soon in the morning. Have everything in readiness before beginning, as the work cannot be done too expeditiously. 582. A Good, Plain Crust, No. 3. — A quart f si fled flour, t quarter of a pound of lard, the same of butter, a teaspoonful Ct salt; reserve a little of the flour to use in rolling; work the b»itte? into the remainder. Dissolve a piece of sal-volatile tlw si?o r,\ % large nutmeg in half a tumbler of water; add this to the lour. using as much more cold water as is necessary to wet the dough to a proper consistence ; roll the dough ; spread half the lard upon it, to within half an ir.ch of the edge, turning up the edge to pre pastry. 24* ▼«nt Ihe laH from oozing out. Sprinkle with flour ; fold twice, and roil. Repeat th>s process with the remaining lard, and set in a eool plpce for hn-lf an houi or more before using. This answer? ^ ell t'ni hi) under crust where the real puT ^aste is used for the pp.T. 5S3 A Good Crust for Meat Pies, No. 4. — Half a pound of vwd rubbed into a quart of flour ; dissolve a teaspoonful of soda iu a wineglawiul of water; add this to the flour, aud wet up witk •cut milk to a smooth dough. 584. An Easy Way of Making Crust for Plain Family Pie^ No. 5. — Use the weight of nine eggs in flour, and of four eggs in lard or butter. If butter is used, the weight of eight eggs in flour will be enough. •o" 585. Potato Paste for Damplings, No. 6. — One pint of Irish potatoes mashed and strained; double the quantity of sifted flour; an even tumblerful of good, firm butter; wet up with sour milk, into which has been stirred enough soda to sweeten it. 586. A Plainer Potato Paste, No. 7. — Equal quantities of mashed Irish potatoes and sifted flour ; wet up with sour cream, into which has been stirred sufficient soda to sweeten it. Alwa/i use salt in making dough — a teaspoonful to a quart of flour. 587. A Suet Paste for Boiled Dumplings, No. 8. — Pick and chop fine half a pound of beef suet; add to it a pound and a quar ter of sifted flour and a teaspoor.ful of salt. Mix up with a t mi blerful of sweet milk or water. Beat it well to incoiporate the iuet and flour. 588. A Potato Paite for Meat Stews, No. 9. — A common-sized tumbleiful of mashed potatoes rubbed through a colander; add •ufiicient flour to enable you to roll well; salt as you judge suifi . 11* 250 Mrs. hill's new cook book oVnt — about a teaspoonful. Flour jour board and pin weD belora rolling. 589. Risen Paste, No. 10. — Dough, made as for light rotta, m/ter it has «•♦*?*> well, makes a good crust for meat pies, and ft »r oooniou truit pies and dumplings. Pastry should be baked in a quick over ; not, however, hot enough to blister oj scorch. Should there be any appearance of that, protect it with a sheet of letter paper. Never use rancid butter or lard ! In summer it is extremely difficult to make good puff paste. Plaits, custards, and puddings, are much more easily prepared, and make more elegant desserts. In baking fruit pies be very careful not to let the juice spill in the oven. The burnt syrup imparts a disagreeable taste. It is well to elevate the plates a little above the bottom of the stov« or oven, tc prevent burning the under crust. 589 J. Pastry Crust. — One quart of flour, a teaspoonful of salt ; with a knife chop into the flour a teacup of lard; wet up with very cold water, roll out the dough, handle as little as pos- sible. Divide a cup of hard butter into three pieces ; lay, in thin slices, a third of the butter over the dough, sift over it a •ittle flour ; roll out until all the better is used. Put the dough, with a towel over it, in a cool pla3e for half an hour. This i» ?eipt b> rich enough for e very-day custards and pies. PIES. 51H). Cranberry Pie. — Pick the unscund fruit out rsaitfully wash and stew until soft; sweeten to taste. Line pie-f.lates with 9 good puff paste; fill three-fourths full with the fruit, al way t heaping it a little in the middle. Put in net quite a tumblerful of the juice ; put over an upper crust, pinching the edges well to- gether, and cutting a slit in the middle to allow the steam to escape. When done, sprinkle thickly with pulverized loaf sugar, and serve with cream sauce, flavored with nutmeg. 591. Blackberry Pie. — Gather the berries carefully, without bruising, as they are better without being washed. Line a pie- plate with good crust. Put in a layer of the berries, then one of sugar, and dust over with a little flour. (Five tablespoonfuls of good brown sugar and an even tablespoonful of flour will bo sufli cient for a large pie.) In this way fill the plate nearly full, heap- ing the fruit a little in the middle ; add half a tumbler of water, and put on the upper crust, pinching the edges together, and cutting a »lit in the centre ; serve with cream sauce. This sauce is a good accompaniment to all fruit pies. Any kind of fruit pies, such as cherries, raspberries, plums, etc., are made by the foregoing. A coat of grated or pulverized sugar gives a nice finish to the pie. 5?)2. Apple Pie, No. 1. — Line a deep plate with good crust, first greasing the plate slightly. Cut in thin slices ripe, juicy apples ; fill the plate, putting in alternately apples, sugar, and •pice (a tumbler of brown sugar will season a quart of applet of pleasant taste) ; grate over half a nutmeg, the same of cinna- mon, the same of coriander seed (if they are liked), half a tumble* of water; put Over the upper crust. Bake three quarters of &fi Hour, 252 mrs. ijtll's new COOK book. 593. Apple Pie, No. 2. — Fill a soup-plate wifn tart applet sliced thin; pile the apples up in the middle; put over them a crust of good pastry, greasing the edge of the plate sightly to prevent the crust sticking; trim the dough off evenly allowing size sufficient to cover the apples well. Let it bake until :ht crust is a light brown color and the fruit tender. Remove the crust carefully, first passing a knife between the plate and crust. Invert the crust; season the fruit to taste, and spread it upon the crust ; grate nutmeg over. Eat with rich cream or mock-cream sauce. 594. Mock-Apple Pie. — One large grated lemon, three large goda crackers, two even tablespoonfuls of butter, two teacups of sugar, one egg, a wineglass of water poured over the crackers. These will make two pies, baked with two crusts. 595. Peach Pie. — These may be made like apple pie. There is a very popular pie for common, every-day use, called " Cut and Come Again." To make it : Line the inside of an oven with risen dough or paste made by Receipt No. 4. Fill the oven with good, ripe, juicy peaches, sliced thin ; put in a little water; cover with a crust, and bake in a moderate oven until the crvist is done ; remove the upper crust ; sweeten and spice the fruit ; spread it upon the upper crust, and lay the side crust around. This is best cold, and may be kept in a cool place for several jays. Eat with cream sauce. 59G. Rhubarb Pie. — Take the tender stalks of the rhubarb j* i e cove the skin ; cut the pieces an inch long. Line the pie-plate \\ ith paste ; put a layer of rhubarb and a layer of sugar, spric kled over thick; continue this until the paste is nearly filled, Sprinkle grated lemon peel and p llverized coriander seed between each layer for flavoring; a heaped teaspoonful of flour to each pie spriL kled between the layers; add half a teacup ol water; put on an upper crust, pinch the edges down oarefu. y, and pies. * 255 cut a slit in the centre. Bake slowly an hovr. In all pics where there is not sufficient fruit to prevent the crust fron. falling in, before placing on the upper crust, cross three stout straws ou tht top of the pie-p^te to support the crust. When the pie is done, the crust may be loosened with a pen-knife or other small instru meat sufficiently to enable you to remove the straws. Tin plates ire better than earthen for baking pies. 597. Sliced Potato Pie. — For baking this, a plate deeper than J»e common pie-plate is necessary. Bake medium-sized sweet potatoes not quite done ; yams are best. Line the plate witt food paste ; slice the potatoes ; place a layer upon the bottom of toe plate; over this sprinkle thickly a layer of good browr sogar; over this place thin slices of butter, and sprinkle with flour, seasoning with spices to the taste. A heaped tablespoonfu. of butter and a heaped teaspoonful of flour will be sufficient foi one pie. Put on another of potatoes, piled a little in the middle. M;X together equal quantities of wine and water, lemon juice and wuter, or vinegar and water, and pour in enough to half fill the pie; sprinkle over the potato a little flour, and place on the upper crust, pinching the edges carefully together. Cut a slit in the centre, and bake slowly for one hour. fc98. Imitation of Mince Pie. — An excellent imitation of mince pie may be made by placing between the layers of potatoes a layr of raisins, currants, and chopped apples, seasoning precisely ss for a mince pie. 579. Pie- Melon Pie. — Peel the fruit and cut out all the seed \ urt ; cut in slices about a quarter of an inch thick ; scald them. I'ut them in a stew-pan, ar.d cover with cc Id water, in which has beei. dissolved enough of tartaric acid to make it pleasantly acid, Whrn the fruit \» tender, sweeter: it to taste, and bake be* w era iwo ^rusU?. A l'ttle grated lenicn peel may ;e added, if liked. 254 MRS. HILLS NEW COOK BOOK 600. Mince-Meat Pies. — To prepare the meat : Chop fine twf a very young beef boiled tender, makes tue lest mince-meat.) Mince fine half a pound of suet, one pound of raisins, seeded ; one pound of dried currants, washed and picked; half a pound of citron, sliced thin , the same of candied orange or lemon peel ; one pound of clean, moist brown sugar; the juice of six lemons, the rinds grated (throw away the pulp); t.vo nutmegs beaten; one ounce of salt, one of ground ginger, the same of coriander seed, pounded and sifted ; half an ounce of allspice and cloves each. Mix the meat, fruits, and spices well. Pour upon the sugar a pint of wine and half a pint of brandy ; add the fruits to the meat ; pour over the wine and brandy. When it is well mixed, pack it in small jars, and pour over the top of the meat the best syrup an inch thick; cover ciosely, and keep the jars in a cool place. When ready to make the pies, line pie-plates with a good crust ; add to i pint of the mixture a pint of tart apples chopped, a wine- glass cf rose-water. Fill the crust half full ; lay over bits of butter; put in more meat to nearly fill the plate; cover with puff paste ; cut a slit in the middle, and bake. They keep well. Warm them before using. I have eaten very good mir.ce piei made of the flesh of rabbits. Cold fowls are sometimes used to make pies for immediate use. An excellent way to keep the meat a few weeks is to spice the meat, pack it away, covering closely with syrup, aal add the fruits, wine, and brandy when the pies arc made. Mince pies without meat may be made of apples, using the nnrce meat seasoning. Sweet potatoes, sliced cr grated (half done), are good used in the same way. Never attempt to keep the meat more than a month or si* weeks in this climate. G01. Strawberry Short- Cake. — Make a dough by rubbing into a quart of sifted flour a tablespoonful of laid, one of butter, a pie& 25 B teospoojiful of salt. Wet this i.p with butter-milk sweetened with soda (this will be about twenty tablespoonfuls of thick but termilk, or a little less than a pint), a level teaspoonful of soda • — the soda will depend somewhat upon the acidity of the milk. Handle the dough very little ; I use a knife almost entirely — first to chop in the lard, and then to stir together the flour and milk. Have tho board and rolling-pin well floured ; divide the dough in half, and rollout the size of a breakfast-plate, half at, inch thick, lay one cake in the stove-pan ; put melted butter all ovei the top ; lay over the other cake. Bake and then shake them apart ; put between them fresh strawberries, slightly stewed with sugar, or use the canned fruit. Some like it still richer, and butter the bottom cake after it is baked, before using the straw- berries. Eat with cream sauce. 602. Icing or Meringue for Tarts. — A meringue spread upon the top of these open pies gives them a very elegant finish. Make the meringue in this way : Whip the whites of eggs to a stirF froth. To this add, for each egg t a tablespoonful of pulver- ized loaf sugar. Whip this in, and flavor with lemon, vanilla, or rose-water, or any flavoring preferred. Spread this, with a knife, carefully upon the fruit; return the tart to the oven, and let it remain until the meringue becomes of a very pale brown coh r. The effect is very fine when the meringue and the crust are of the game shade. (Should the cook, however, inadvertently allow the crust to burn, she need not consider herself obligated oo blacker the meringue.) The whites of twe large eggs madf into a mm ringue will cover two large tart*. PUDDINGS. ** Method le cftsential to the diepatch of all business ; foi what Lb well arrangod pro /•eds with ease and regularity. " I have ofte been asked, " What is the difference beU een pud- dings and custards, as, in the receipts usually given in Cookery Hooks, there seems but little distinction made?" My classification is simply this : Puddings are baked without crusts and usually in deeper vessels ; are generally served hot and eaten with sauces. Custards, on the contrary, are, as a gen- eral thing, baked in rich paste, and usually served cold. Boiled puddings and custards require no classification. All puddings made with soda and sour milk should be bak«d in a quick oven. The eggs should be beaten separately ; the flour and whites added alternately, putting in at least a third of the floitr last, or the whites will float upon the top, and as soon as the pud- ding is exposed to the air, will fall. Beat the yolks well ; add a little flour and a little salt ; then pour in a small^quantity of milk, if it is used ; pour very little milk at once or the batter will be lumpy. When half of the flour is used with the milk, stir in the whites, beaten to a stiff froth ; then the remainder of the flour, and, should any milk remain, stir it in last. Just before baking if soda is used, sprinkle it over the top and beat it in quicklv, or dissolve it in the last milk added. Batter for puddings should always be strained through a hair sieve. No matter how cartful iy it is prepared, there will be lumps which can be removed only by straining, and w T hich, if allowed to remain, would render thu pudding more or less heavy. When fruit is used, it should be pn pared the day before it is wanted. Seed the raisins ; wash and pick the currants and dry them, so that 'here will be no hin- djftnee when the hour for making the pudding arrives. Fruit PUDDINGS. 257 should be floured, or it will sink to the b< ttom. The oven must not be quite so hot for a fruit pudding as for one without. Should the puddiug brown too fast after it has risen and a crust begin to form, lay over it a sheet of letter paper. If the paper is put on too soon, the batter will adhere to it, and, in raising the pap( r, tht mist will be broken. For boiled puddings, follow the directions for mixing baked puddings. For a bag, use a square of coarse, thick linen. It should be boiled, rinsed well, dried, ironed and put away careful- ly as soon as used. Strong tape should be kept for tying. Be- fore pouring the batter in, scald the cloth, lay it in a bowl, flour it well and evenly ; pour the batter in, gather up the ends carefully, allowing room for it to swell (some kinds of batter require more room tiian others, corn meal more than wheat flour). Tie secure- ly. Put a small piece of dough (made by stirring a little, flour and water together) directly over the place where the cloth is tied, and tie above the dough with a piece of broad tape, so as to make a long loop. Run a flat stick through this loop, strong enough to support the weight of the pudding, and long enough to reach across the top of the vessel in which it is boiled. Suspend the bag in a pot of boiling water so that it will not touch the bottom. It must be completely immersed in water and kept so during the process. Should the water become too much reduced, replenish with boiling water, a kettle of which should be kept for this purpose. When the pudding is taken out of the pot, lay it for a few minutes in cold water, to disengage it from the cloth. All tb.», pans, rolling-pin, board, and strainer, in short, everything to be used must be perfectly clean and ready for use, so that no tiina k lDst in " running round " looking up things. All material! *b >uld be fresh and good. In summer lay the eggs in cold water. Always sifl and sun the flour, or heat it before the fire. 603. Plain Baked Pudding. — One pint of sifted flour, a quart of sour milk, and seven eggs. Beat the eggs separately, then stir them together; add the flour, and a iittle salt (a quarter of a tea- 258 mrs. spoonful), the milk last. Grease the mould in which it is to be baked. Have the oven or stove ready for baking. Stir in a tea- spoonful of soda, which has been dissolved in a tablcspooi ful of warm water; pour the batter into the mculd, and l»ake quiuk Eat with liquid sauce. 004. Mrs. W? s Baked Pudding . — Eight eggs, beaten separately, eigh 4 . tablespoonfuls of sifted flour, as full as can be dipped up ; three tumblers of sweet milk, a dessert-spoonful of butter; beat well, and bake in a quick oven. Eat with wine sauce. G05. Baked Pudding (excellent). — Two tumblerfuls of sifted flour, the same of sweet milk, five eggs, beaten separately. Mix the eggs ; add the flour ; then the milk ; strain it. Butter a deep earthen dish; stir rapidly into the batter a teaspoonful of yeast powder, and pour into the dish. Bake in a quick oven. Eat with a liquid sauce. These puddings should be put to bake when the rest of the dinner is ready to be taken up. If long exposed to the air, they fall. 606. Bread Pudding. — Pour over twelve tablespoonfuls of fine light bread or cracker crumbs, three tumblerfuls of boiling sweet milk. Let it stand covered until half an hour before dinner Then mix with six eggs well beaten, nine tablespoonfuls of sugar, a small grated lemon, three tablespoonfuls of butter, not heaped. Bake in a moderate oven. To ascertain whether a pud- ding is done, pierce it near the centre with a large straw or knife* blade ; if no batter adheres to it, the pudding is done. 7. The Queen of Puddings — Mrs. C.'s Receipt. — One pin of bread crumbs; pour over them a quart of hot sweet nJlk; beat a tumbler of sugar to the yolks of four eggs ; add to the milk, while warm, a piece of butter the size of a large hen's egg, and the grated rind of a lemon. Mash the bread smoothly, When saturated with the milk, pour it on the eggs, stirring well PUDDINGS. 250 th/.ter a deep Rattan dish ; pour this mixture in, tnd hake until the ousiurd is rirrn (it uaked too long, or if the oven is too ho**, it will re watery). Takw it out of the oven, and spread over the top a layer of jelly, marmalade, or sweetmeats of any kind. Beat to a 3tilT froth the * hites of four eggs ; add to them the lemon juice, and for each egg a tablespoonful of powdered loaf •ugar. Pile this over the pudding, and return to the oven lc ng enough to color it a delicaW- brown. Serve cold with arrow- loot or cream sauce. G08. Irish Potato Pudding. — One quart of boiled milk, mixed Mith a quarter of a pound of mashed Irish potato, the same of flour, and an ounce or two of butter. When it is cold, add three eggs well beaten ; bake half an hour ; eat with wine sauce. 601). Bread and Butter Pudding. — Butter a deep pudding-dish ; line the bottom with thin slices of light bread, well buttered; upon this, a thick layer of currants, raisins, and citron ; another layer of buttered bread. Make a custard by beating six or eight eggs, with a quarter of a pound of nice sugar and a quart of milk. Pour half this custard on the bread in the pudding-dish, and let it stand half an hour. Pour over the remainder of the custard, and bake in a moderate oven. Large crackers may be split and buttered, and used in the same way. Serve with mock cream or arrowroot sauce. 610. Poor Man's Pudding. — Pour one quart of hot sweet milk ever a pint of stale bread or biscuit cumbs; let them soak an hour ; sweeten to taste. Beat two eggs well ; mix with the bread , •tir all well. Season with orange peel, dried, beaten fine and sifted. Bake half an hour, just as dinner is ready, It §h( *ild be eaten as »x>n as (i<»n»» w'th solid butter sauce. 2ld water; pour this otF, and cover with boiling watov ; bt Lhu •tand until the water that covers the sago is lukewarm ; s-tir veil. Peel and core enough tart apples to cover the bottom of a bak- ing-dish ; fill the holes with sugar, and sprinkle some over the apples ; strew over a seasoning of lemon-juice, grated peel, and a nutmeg ; stir the sago well, and pour it over the apples. A little more water may be necessary. Let this stand after baking until cool. Eat with cream sauce. 624. Grated Potato Pudding. — One pint of sugar, half a pint of molasses, one large spoonful of butter, and a pint of sweet potatoes, grated. Mix well, and add sweet milk enough to make quite thin; season with orange peel, beaten fine, and ginger. After it is mixed, add to it three well-beaten eggs. Bake in a very slow oven to allow it to candy over the top. 625. Sweet Potato Pudding. — Take half a pound of sweet potatoes; wash them, and put them into a pot with a very little water — barely enough to prevent their burning. Let them sim- mer slowly for about half an hour; they must be only parboiled, otherwise they will be soft, and make the pudding heavy. When they are half done, take them out ; peel them, and, when cold, grate them. Stir together to a cream half a pound of butter and six ounces of powdered sugar; add a grated nutmeg, a large tea- spoonful of beaten mace, the juice and grated peel o**< ne lemon, • wineglass of rose-water, a glass of wine, and a glass of brandy. Btir these ingredients together. Beat eight eggs very light, and Stir them into the mixture alternately with the potato, a little of each at a time. Having stirred the whole very hard at the last, pour iDto a buttered disJi auJ bike three-quarters of an hour To be eaten cold. 264 mrs. hill's new cook book. 626. Secession Pudding (excellent). — Four teacups of sifted flour> three of dry crushed sugar, one of sweet milk, one teaspoon ful of sod j, two of cream of tartar. Stir the soda in the flour; dissolrc the cream of taitar in a little cold water; six eggs beaten separately. When the buttermilk or clabber is used, omit sweet milk and cream of taitar. Buttermilk may be used instead of cream of tartar. Bat with a rich sauce. 527 Sunderland Pudding. — Six eggs, three tablespoonfuls of sifted flour, one pint of mi]'Q8. 2rt* spoonful of mace and cinnamon mixed. Add *o trie batter on* v>%ten nutmeg; two grated lemons, removing the seed; ten eggs beaten well with a tumbler of sugar. Four upon the bread two tumblers of rich milk, very hot; mash it, and mix the in p. ec.ents, first flouring the fruit well, or it will fall to the bottom. Gtu th«. pudding well; scald your pudding-bag; lay it in a bow« fl^ur it thickly; pour in the batter; tie well, and folic w the directions for boiling. Serve with a rich sauce, for which a variety of excellent receipts are given in this book. This pudding will require six hours constant boiling. Lay it in a pot of boiling water, and turn several times before suspending it. Some persons boil without suspending, turning the pudding frequently, and putting a plate at the bottom of the pot to preven the bag from scorching. Always lay the pudding in a pan of cold water a few minutes before turning it out of the bag. Butter is sometimes used instead of suet, using rather less butter. If any of the pudding is left, tie in a cloth and re-boil an hour. 640. Dr. Kitchiner's Plum Pudding. — Suet chopped fine, six ounces; raisins, seeded and cut, six ounces; the same of currants, washed and dried; bread crumbs, three ounces; the same o! flour, three eggs, half a nutmeg, a teaspoonful of mace and cinna- mon mixed, half a teaspoonful of salt, a tumbler of milk, four ounces of sugar, a little citron and orange peel. Beat the eggs well; add the spice; mix the milk in by degrees; then the rest of the ingredients. Boil in a cloth, as already directed, in plenty (»f water. It must boil steadily, or the pudding will be heavy. IScil six hours. Prepare everything the day before it is wanted. 611. A Simple Fruit Pudding. — One pint of ^our milk ; half A pound of flour, half a pound of light bread crumbs, a pound of raisins (seeded and cut), or a pound of dried peaches, or peach chips cat very fine; six ounces of crushed sugar, si.* ounces ol suet oi butter, a teaspoonful of soda. Mix very thoroughly, *"j43. A Cheap Currant Pudding. — Three eggs beaten sepa- rately, three tablespoonfuls of sugar beaten with the yolks, a small tablespoonful of butter, a saucer of currants, a tumbler of bread crumbs, a heaped tablespoonful of sifted flour, three turn, olerfuls of sweet milk, a wine glass of wine. Boil one hour and half. Eat with sauce. tt44. Almond Pudding. — Blanch a pound of almonds; beat fchem to a paste, pouring in, gradually, two tablespoonfuls of rose or orange water, to prevent their oiling. Stir to them two tum- blerfuls of rich cream, two wineglasses of milk, two of wine, ten eggs well beaten, one tablespoonful of arrowroot flour, one of breadcrumbs. Boil half an hour. Eat with arrowroot sauce. (145 A Charlotte. — Make a paste by receipt No. or 8. Roll out a quarter of an ineh thick, and spread to within an inch of each edge with stewed cranberries, blackberry or raspberry jam, or any kind of stewed or preserved fruit, jelly, or manna !ade. Roll carefully ; fold around it a strong cloth or napkin, and tie securely at each end. If it is a large Char'iotte, be il two aours. Eat with solid butter sauce. 645J Cottage Pudding.— One pint of flour, one egg, teasroor* ful of butter melted and stirred in, one cup of sweet milk, tea* ~eaat powder. DUMPLINGS, ETC. 646. BuiUd Apple Dumplings. — After making the pas*«, divid« nto as many pieces as there are apples. Pare and core medium ■ized apples that are easy to e<>ok ; sweetenings will not answer. Fill the cavities with marmalade or jelly. Iloll the pieces of past* to about the size of a small saucer; put the fruit in the middle; draw the paste around, enclosing the fruit well. The edges of the dough should nearly meet, not lap. Tie iu thin muslin, separately ; drop into a pot of boiling water. Thiee quarters of an hour will be required to boil them. They are pretty boiled in coarse knit or crocheted cloths. Serve with hard butter sauce. 647. Apple Dumplings {Stewed). — Pare and core the apples, put them in a stew-pan, and parboil them a little. Fill the cavities with any kind of sweetmeats. Roll out pieces of potato paste to the size of a common saucer; place an apple upon each piece (some persons stew the truit first, and place about a heap- ing tablespoonful upon each piece of paste) ; close the edges of the paste around the fruit. Put the dumplings in a large fire- proof dish without piling. Make a sauce of enough water to cover the dumplings; sweeten to taste; add for a dozen dumplings half a pound of butter; flavor with a tablespoonful of powdered cinnamon. Pour this over the dumplings. Set the pan or dish in the stove or oven; stew three quarters of an hour Turn them once, when half done. Serve the liquor in the dish for aauce. Should the water become too in jch reduced, add a tit Ut water, just enough to make the sauce. 648. Apple Dumpling* (Baked). — Make a paste by receipt No. 2. Pare and core the apples, filling the cavitie* \*ilh sugar, and flavored with essence of lemon. Enclose the *p|ita aepa 27C MRS. niLl/s NEW COOK BOOK. rately in the paste; put them in a tin pan, and bake them. Servt not, with rich, solid butter sauce. 6-19 Snow Balls. — W**sh and pick half a pound of rice ; boil \. cotered with water, ten minutes; drain though a sieve, and (•read on a dish to dry. Peel and core six apples, medium i:-ced. Divide the rice into six parts ; envelop each apple in a portion of the rice (the cavities in the apples first filled with powdered sugar and cinnamon). Tie separately in cloths, loosely, Boil one hour. Eat with a rich sauce. 650. Fritters. — Three eggs, three tumblerfuls of sifted flour, two tumblerfuls of milk (sour milk or buttermilk) ; beat the aggs separately, adding to the yolks, alternately, the flour and milk. Stir in an even teaspoonful of soda. Whisk the whites to a stiff froth, and stir lightly into the batter last. Have ready a pan of boiling lard, and drop the batter in by spoonfuls; color a light brown on both sides. 650|-. Orange Dumpling. — Light paste, roll out and lay on oranges cut thin, sprinkle over with sugar, and a little grated peel, fold the ends securely. Boil in a cloth one hour and a half. Lemon sauce ; six eggs, leave out two whites, one-half pound of butter, one pound of sugar ; grate two lemons, add all ; put in a pm over a slow fire, stir until thick as honey. 051. Bell Fritters. — Put into a stew-pan a piece of butter the *ize of a large hen's egg ; pour over it a pint of boiling water and set it upon the stove until it is ready to boil. Stir in a pin *f flour, making a smooth paste. Let this remain on the fire few minutes, stirring all the time to prevent its sticking to the vessel ; when thick «s mush, remove it from the fire. When milk-warm, beat in one egg at a .ime until five are added; put lc a teaspoonful of salt. Put a pint of lard in a small, deep vessel. Make the fritters in small balls, about the size of a DUMPLIN08, ITC. 27 \ small hen's egg, and drop into the boiling lard. Fry a delicate brown, and serve upon a dish the bottom (f which has been covered with a napkin. Eat with cream and sugar sauce. 652, Bread Fritters. — Cut stale light rolls or rusks into sHcet kalf an inch thick. Beat two eggs, and add to them a tumblerfu of rica milk, sweetened to taste and flavored with cinnamon 01 mace. Pour this mixture over the bread; turn the slices once, and when saturated (but not soft enough to break) drop into boil- ing lard. Fry to a delicate brown on both sides, and eat with wine sauce, or molasses sauce. 553. Pancakes. — This is a good proportion for pancakes; A quart of sifted flour; enough milk to make the batter the con- sistence of thick cream (pancake. batter should always be thinner than that for fritters) ; salt to taste; three eggs beaten separately. Put a piece of lard the size of a nutmeg into a frying-pan, and, when hot, pour in about two tablespoon fu Is of the batter — the batter spread over the bottom of the frying-pan; the quantity will depend upon the size of the pan. When brown on one side, turn it; and when both sides are a delicate brown, fold twice and place in a covered dish. Send them to the table as soon as three or four are prepared ; follow these with others as expeditiously as possible. Do not commence baking until the last meat course is nearly through, as they are not good unless eaten hot. Use the same sauce as for fritters. Pancakes are sometimes served without being folded, and a little powdered sugar flavored with cinnamon or nutmeg sifted Otct each pancake. They are then called a " quire of paper pan cakis." 654. Puffs, No. 1. — These are made of pastry rolled to the size of a saucer. Spread, to within a quarter of an inch of the edge, on one-half the paste, any kind of stewed or preserved fruit; turn over the fruit the other half of the paste. Either bake or fry These are good cold, either with or without cream sauce. £7"Sfc MRS. HILL*8 NEW COOK BOOK. 055. Puffs, No. 2. — One quart of milk, one pint of sih*>d flout 4 four eggs beaten separately, and then stirred together; stir alter nately to the?*i the flour and the mi!k. When the batter is well mixed, strain it. Butter cups and pour into them the batter two thirds full, and bake in a quick oven. These should not be made 1 niil dinner has been sent to the table. To be eaten hot, witfc vm« sauce. 655 J. Sweet Potato Fritters. — Boil four large Irish potato* s, or as much sweet ; when cold, grate them fine ; mix together two large tablespoonfuls of cream or rich milk, two of sherry wiue, half a nutmeg, two tablespoonfuls of powdered sugar, and the juice of a lemon ; beat eight eggs — omit the whites of two ; mix the eggs with the cream and wine ; add the grated potato gradu- ally ; beat all together five minutes ; no flour. Fry in lard ; take up with a perforated dipper ; serve as fast as fried ; begin to fry while they are eating the first course. They are delicioui with golden honey, but any good syrup or sauce will answer. 655}. Friars. — One pint of flour and one pint of milk mixed together ; two tablespoonfuls of hominy, and three eggs, a tea- npoonful of salt. The whole n ust be well mixed ; dropped with a large spoon into bciling larl, aid fried brcwn. Each spoonful iu*kes a fritter. CTJSTARD2> All cuatards made of milk and eggs should be baked ^n i moderate oven. If baked too rapidly they are almost sure to t* tough and watury. Custards are best baked without a bottom crust, lining only the sides and edges of the plate with the puff paste. Several layers of the paste (rolled very thin) placed •round the edge and extending far enough to allow the custard to conceal where they terminate, give an elegant finish. Some persons are in the habit of notching and otherwise ornamenting ihe edges of the paste. This is highly improper ; the puff paste should be handled as little as possible, so as to preserve the flaky texture of the cnurt. Custards are best eaten cold, but should not be kept tor long. If served warm they will require an under crust. 656. Lemon Custard, No. 1. — Three lemons, six eggs, two cups of nice sugar, and >wo cups of cold water. Koll the lemons well ; cut them in very thin slices, and press out the ju^ee. Beat the eggs separately; stir the water and lemon juice together Beat the sugar and the yelks of the eggs together add, lastly . the whites well beaten. Baka in a rich paste. 657. Lemon Custard, No. 2 —The yolks of eight eggs, half * pound of butter, three-quartern of * pound of sugar, and two good lemons. Grate all the yellow in, and then add the juice. Bake in a rich paste. 658. Orange Custard, No. 1. — The yolks of eight eggs ; before breaking them, balance their weight with sugar; balance the weight of three with butter. Cream the batter, suijar, and yolkf together. Grate the outside peel of two or&ruje* *U? tnU witfc 12* 274 their juice. Line the plate with puff paste as in the preceding directions; pour in the custard, and bake. G59. Orange Custard, No. 2. — Cream half a pound of sugar with half a pound of butter; add the grated rind and juice of two oranges, and one wineglass of mixed wine and brandy. Beat six eggs light, and pour on gradually. Bake as directed in the pre- ceding. 660. Cocoanut Custard, No. 1. — The whites of eight eggi beaten to a froth, eight tablespoonfuls of powdered loaf sugar four tablespoonfuls of melted butter, the white part of a large cocoanut grated, a wineglass of wine. Bake in puff paste. 661. Cocoanut Custard, No. 2. — A heaped tablespoonful of butter, creamed ; one pound of crushed sugar ; nine eggs, beaten separately ; the grated meat of a large cocoanut. Cream the but- ter and sugar togetli3r. Mix the cocoanut and eggs, and stir to the butter with a wineglass of rose or orange water. Lastly, stir in lightly a tumblerful of rich cream. Bake half an hour in puff paste. 6G2. Almond Custard. — Blanch a quarter of a pound of sweet almonds ; the same of bitter almonds or peach kernels ; a quarter of a pound of powdered white sugar, and two ounces of batter. Beat the almonds to a paste, adding rose or orange watei to pre- rrnt their oiling. Cream the butter and sugar together; stir in the almond paste by degrees until worked in smoothly; add tim whites of six eggs, beaten to a froth ; beat in very lightly four even tablespoonfuls of sifted flour, dipped up lightly. Bake half ad boor in puff paste. Sift loaf sugar over when cold. 663. Egg Custard. — Beat the whites and yolks of four egg* separately, then add two spoonfuls of the whites to the yolks ; i teacup and a half of sugar; a large taMespoonful of butter ; Ha CDSTA.RD8. 276 ▼or to taste ; bake in a rich crust. Take the remainder of J ha whites, beat with three tablespoonfuls of sugar, spread ovei the custards, and return to the oven until a light brown. This juan- tit? makes two custards. 664. Transparent Custard. — Beat weJl with half a pound of tsrushed sugar the yolks of eight eggs ; set upon the fire the pan containing them, and add, in small pieces, half a pound of butter ; 3tir constantly until the butter melts ; remove it from the fire, and stir in a wineglass of thick cream. Flavor to taste, and bake in puff paste. Citron or other sweetmeats placed at the bottom, may be used with this batter. 665. Mock-Lemon Custard. — To six tablespoonfuls of grated Apple (horse-apple or any ripe, pleasant apple will answer — jweetenings should never be used for cooking or drying) ; one grated lemon peel and pulp; not quite half a common-sized tea- cup of butter ; two eggs, well-beaten ; sugar to taste ; a wineglass of thick cream, stirred in last. Bake in puff paste. 666. A Delicious Apple Custard. — Six acid apples of medium- size; a tumblerful of crushed sugar; three tablespoonfuls of butter, very little heaped, or two tumblerfuls of very rich, thick cream ; six eggs ; one lemon peel grated ; half the juice. Peel the apples and grate them. Cream the butter and sugar together. Peat the eggs separately, and mix as for cake. Bake in puff paste. This quantity will make two custards. 667. Apple Custard. — Take half a dozen tart apples; peel and sore them ; cook *,hem in a little water until soft. Mash them irery smoothly ; sw r eeten and spice to taste ; beat ir five or sU eggs. Bake in puff paste. One gill of cream improves this. In using cream for custards or puddings, add it last, as cucn stir« ring converts it into butter. 276 MRS. HILLS NEW COOK BOOK. 668. Mush Custard (excellent). — One pound of smooth muak (sift the finer part of the corn meal) ; rtir to it a quarter c f I pound of butter. Beat separately six eggs ; with the yolks 8 pound of crushed sugar. Mix all as for a cake. Grate the riLd ■)f one lemon; add this, and the juice to the mush. Bake in i ioh paste. 669. Dried Apple Custard. — One pint of dried apples, mashed and strained ; two eggs beaten with the apples ; sweeten and spice to taste. Add half a tumblerful of cream or rich nnlk. Bake in a paste, and when done, cover with a meringue, accord ing to directions given under the head of Tarts. 670. Breckenridge Custard. — Six eggs beaten separately three-quarters of a pound of sweet potatoes (yams are best) boiled and strained through a colander; three-quarters of a pound of butter, creamed soft with same of powdered sugar. Mix all together, as for cake ; spice with nutmeg ; flavor with lemon or vanilla. Bake in a rich crust. 671. Potato Custard. — One teacup of boiled or baked sweet potatoes, mashed and strained ; one teacup of butter ; the same of sugar ; three eggs well beaten. Cream the potato and butter to- gether ; beat the eggs and sugar together ; mix them ; flavor aa may suit the taste. Bake in a rich crust. 672. Irish Potato Custard. — Mash very smoothly a pound of Irish potatoes ; cream with it half a pound of butter. Beat three eggs vith half a pound of sugar. Mix all well ; flavor with wine and Lutmeg. Bake in puff paste. Sprinkle loaf sugar over when 3oue. Excellent, either hot or cold. 673. Pumpkin Custard. — Pass a pmt cf boiled puir.rkii! through a colander, and add to it a pint of cream. Beat ei^lrt eggs, and add them gradually \o the other ingredients, stiirifig CUSTARDS 277 oonstantly. Then stir in a wineglass of rose-water, a teaspoon ful of powdered cinnamon, and a grated lutmeg. Lay a [ aste in a buttered dish, and bake three-quarters of an hour. 674. Bice Custard, — Pick and wash well one tumblerful of rice j ooil it dry in a pint of milk or water. Take it up; mash well, and strain through a colander; add a pint of sweet milk and half a tumblerful of melted butter. Beat three eggs well; add to the rice when it is cool; sweeten and flavor to taste. Bake in puff paste. This may be baked without a paste, and raisins or currants added, if liked. If used, stir them in when the custard is at least half done; if added earlier, they will settle at the bottom. Should be eaten with cream sauce. Meringue this. G7f>. Cheese- Cake Custard. — Yolks of ten eggs, whites of two, one half pound of butter, one-half pound of sugar, beat together; then beat in the eggs ; flavor with nutmeg. Bake in crust ; when done, spread over an acid jelly ; then meringue it. 676. Bartow Custard. — One quart of sweet milk, three tabi*. spoonfuls of rice flour, half a pound of sugar, quarter of a poind of butter, six eggs, a teaspoonful of salt, two tablespoonfuls of orange-water, half a grated nutmeg. Mix the flour with a little of the milk to the consistence of cream ; set the remainder of Uw milk in a tin pan upon the stove; as it boils, stir in the paste. Let it simmer two or three minutes, stirring constantly; remove t from the fire, and add the butter and salt. Beat the eggs and ugar well together until they are perfectly light, as for cak<». When the milk is cool, pour it slowly to the eggs, stirring con- stantly until it is all well mixed; add ths flavorii g. Liiie th« plates with puff paste, and bake in rather a quick o^en. 677. Egg Custard. — One qrart of milk, one tablespoc/iful of flour, one ounce of butter, six ounces of suga-, si* pn^s. Put th* 278 Mrs. hill's new ooo k book. milk over the fire until it boils. Mix the flour with a little cold milk, and stir the paste to the boiling milk. Let it remain or the flour two or three minutes ; then remove it, and stir in the butter. Beat the eggs separately, the sugar with the yolks; then stir the yolks and whites together, and pour the milk t two or three minutes ; remove it, and add the butter. Beat thr eggs and sugar together, and pour the milk to them when it is cool. Bake in a paste. 679. Jolly Custard. — One cup of fruit jelly ; one cup nearly full of crushed sugar; one tablespoonful of butter; three eggs, beaten separately. Flavor with lemon, and bake in puflf paste. 680 and 681. Charlotte Russe Custard. — The yolks of four •ggs. Pour over them one pint and a half of hot milk, sweeten and flavor to taste. Pu* this in a stew-pan ; when it boils add a paste made with a heaped tablespoonful of corn starch wet up with cold milk. Stir until the milk thickens. Lay slices of uponge-cake in a pudding dish, pour ov?r the custanlwhen cool' co vcr with a meringue ; bake a light brown. Eat with cream sauce. SAUCES. 'A jre* deal of the elegtoce of cookery depends upon the MCcmpanliMtU ft t*th dlsn lelug appropriate &u,i well adapted to It." All buttei sauces should be made of good, fresh butter Nothing good can be made of rancid butter; the taste cannot be disguised. To melt or draw it well, constant attention during the process is necessary. Should it oil, add to it immediately a tablesponful of cold water, and pour it into an earthen bowl, stir- ring well. For the taste of burnt butter there is no remedy ; it is unfit for use; therefore be particular in placing it upon the fire never to set it upon a blaze or very hot coals. It is a good and safe plan to put the vessel in which the butter is to be melted into another containing boiling water. A double kettle or a hot water bath answers this purpose well. A stew-pan lined with porcelain is also a suitable utensil for the boiling of sauces, and one should be kept for this purpose alone. In many kitchens there is not a single vessel suitable for preparing these delicate, and, as they shoidd be considered, indispensable accompaniments to meats, puddings, etc. To melt butter properly : Put into a stew-pan two ounces of butter, a large tablespoonful of fiVur or corn starch, arrowroot, or potato starch, two tablespoonfuls of milk. When the butter begins to melt, stir all well together ; add six tablespoonfuls of lfc>t water; cover the stew-pan, and stir all well together; let it bcil up, When of the consistence of creai.i, pour it out, and flavor cr season in any way desired. Butter mixes better with milk tnan with water; but ir transparent sauces water alone must be used, as milk will rendei it cloudy. 682. Transparent Sauce. — A piece of butter the size of a larg« 280 MRS egg, a common-sized saucer of sugar, a tumbler nearly full of wa;er. Put them all in a stew-pan together, and stir well. Sim mer gently five or six minutes. Beat the yolk of an egg in t bowl; pour the sauce very slowly upon it, stirring hard. When ill is in, return the mixture to the stew-pan; stir constantly until t is thoroughly hot; pour it into the tureen. Flavor with lemon, orange, or vanilla, and grate nutmeg over. (583. Sponge Cake Pudding Sauce. — Two cups of butter creamed with a cup of sugar; beat together, in a deep bowl or dish, the yolks of two eggs. Put the butter in a well-lined stew- pan ; set this in boiling water. Stir the butter constantly until it has melted ; pour it slowly to the eggs, stirring hard. Return it to the stew-pan ; pour in a teacup of boiling water. Let it simmer three or four minutes, shaking the pan or stirring it fre- quently. Flavor with any of the extracts, and grate over nutmeg. 684. Mrs. BSs Sponge Cake Sauce Receipt. — Two tablespoon fuls of powdered loaf sugar, six of cold water. Boil a few minutes , stir in two heaped teaspoonfuls of butter. As soon as the butter melts, stir well, and season with wine and nutmeg. 685. Sauce for Boiled Pudding. — Cream together a tumbler of good fresh butter, the same of powdered sugar; stir to them half a tumblerful of hot water; mix well. Place the stew-pan containing this mixture upon the stove just long enough to heat horoughly, adding the grated rind of a lemon or orange, or flavor with extract of lemon Pdt upon the bottom of the sauce tuieen a tablespoonful of currant or apple jelly ; pour the sauce over it, stirring and mixing well — or the jelly may be omitted and wini used instead. B86. Arrowroot Sauce. — Wet up half a teacup of arrow rod siuces. 851 with a t«*cup of cream, milk, or water as irefened, t*u larg« Ublespooifuls of sugar, and nutmeg to taste. Boil fcur or fi\« minutes; serve hot. Should it become toe thick, thin with fiream. Flavor with rose or orange water, :>r wine, if preferred, a^ing pal ^ Sherry ; more sugar if liked. G87. Sour Cream Sauce. — One cup of sugar, one and a hall cups of sour cream. Beat well together, and grate over nutmeg Nico for fritters or pancakes. 688. A Good Sauce. — One tumbler of wine and one of sugar; stir together, and heat to the boiling point ; stir slowly to the well-beaten yolks of four eggs. Put on the fire long enough to take off the raw taste of the egg. Grate in lemon; add a table- spoonful <>f the juice, or orange peel or nutmeg. Serve hot, in a covered tureen. 689. Cream Sauce. — Stir together a tumblerful of rich, thick cream and a tumbler lightly full of fine white sugar ; grate over t nutmeg. Serve cold, with fruit tarts. 690. Mock Cream Sauce. — To two tumblers of sweet milk, stir Li loaf sugar enough to sweeten it well ; put it on the fire. Beat together the whites of two eggs, and the yolk of one. When the milk becomes hot, pour it slowly to the eggs, stirring constantly. Beturn it to the stew-pan; scald it, shaking the stew-pan fre. queutly. Serve in a sauce-boat. Flavor in any way liked. (he egg will be sufficient if you use a la^ge tablespoonful of potato or corn starch, arrowroot, or flour. Wet this up with • little of the milk, cold, and pour into the sauce when it boilf ujpy wiping w*ll. 282 mrs. hill's new cook book. 691. Syllabub Sauce. — Cream seasoned as for syllabub makes fine sauce for delicate custards, fritters, and pancakes. 692. Sauce of any kind of Jam. — Put into a small stew-pan half a tumbler of Sherry wine, in which has been dissolved at even teaspoonful of powdered sugar. Mix in well two table spoonfuls of jam. Warm gently ; use with delicate custards o? puddings. Butter Sauce. — Half a tumbler of butter, a tumbler of sugar ; mix well, and stir to the yolks of two eggs ; pour over a tumbler of boiling wine ; boil one minute, stirring well. Serve with plain boiled pudding. 694. Hard Sauce. — Cream, until white and spongy, one tea- cup of butter, two of loaf sugar, pulverized. This sauce requires to be creamed well. Stir in as much wine as it will take, or season with any of the extracts. Place it, lightly heaped, on a glass :>r silver plate. It makes an elegant sauce for bread puddings, or for any kind of boiled pudding. This sauce may be varied by stirring to it a large tablespoonful of very stiff apple or quince jelly, or the grated rind and juice of an orange or lemon. 695. Egg Drawn Butter. — Beat one egg light; add to it a tumbler of cold water. Set it on the stove in a stew-pan ; bcil slowly until it thickens ; stir in a dessert-spoonful of butter. Ta this may be added wine and sugar. Serve with puddings. 696. Sauce for Tarts. — Make a thick boiled custard ; f >r a pint, use the yolks of four eggs, a tablespocnful of corn starch ; wet with cold milk, and add to the boiling pint of milk. Pour into an open stand when cool. Sweeten and flavor to taste. Make aL icing of two of the whites beaten stiff spread over the custard and scorch with a hot salamander or shovel. CAKES. Tut process of the compounding and oaking of cakes be.rg i UHicate operation, it should not be left to careless h&iids, lut •hould be carried on under the close supervision of the house- wife. Says Mrs. Hannah More: "Those women who are so puffed up with conceit of talents or position as to neglect the plain duties of life, will not often be found women of the best abilities. It is best to begin cake-making as early after break- fast as is convenient. Have everything in readiness. When there is fruit to be used, prepare it the previous day. By all means be supplied with well-balanced scales, as in cake-making nothing should be done by guess-work, and measuring is much less exact than weighing. Be sure that all your materials are good. Never use rancid butter. Sift and sun the flour well. Jn summer, place the eggs in cold water a little while before using — the whites froth better. When soda and cream of tartar are used in batters, the soda should be carefully sifted with the flour, as the smallest lump will make a yellow place in the cake. Dis- solve the cream of tartar in a little water. Sal volatile is often used in the place of soda. A bit the size of a nutmeg will be surhYient for a pound of cake. Yeast powders are also very good For beating the whites of the eggs an egg-beater of wire is best. When one cannot be procured, a large silver fork is very good. A good substitute for an egg-beater is a bun:h of white oak split* tied near one end. The whites should be whipped to a verj solid froth. When they will adhere to the dish or a knife-blade, inverted, they are well beaten. Never commence beating them until the yolks and sugar are finished beating, as, if beaten too soon, they will fall. Always use a wooden paddle for beating cake; the warmth of the hand renders the batt ir oily. Was* the butter in cold water, cr*?*in it, pouring off ever/ parliele of 284 water. In cold weather, wash in tepid water, or place near th« fire, where it will soften enough to cream. For mixing th# batter, an earthen bowl is best. To mix cake: After creaming the butter, add the flour by degrees, creaming together until half the flour is used. Beat tb yolks and sugar, adding the sugar gradually until the mixtur- U white and spongy. The principal beating of the cake shouM m put upon the yolks and sugar. After they are beaten sufficiently add them to the butter alternately with the remainder of the flour. In all cakes where butter is used, the whites must be added last; as soon as they are well incorporated with the batter, put the cake to bake. In sponge cake, at least a third of the flour must be added after the whites, or the cake will fall. Fruit should be well floured before adding to the batter. Butter the pans after covering the bottom with foolscap paper, rubbing the butter on with a cloth, that there may be no lumps. The excel- lence of cake depends quite as much upon the baking as upon the proper mixing of the ingredients. Good judgment and close attention are absolutely essential, but experience alone can render one an expert cake baker. If an oven is used, let the bottom be warm before placing the cake in it. Put the lid on cold, and cover evenly with hot embers. Keep the oven at a moderate heat until the cake is well risen ; then increase the heat, and bake as quickly as possible without burning. If baked too slowly, the butter becomes oily, and settles in streaks through the cake. Never attempt baking cake in a stove while the cooking of meal is in progress, as, under those circumstances, it is impossibU to regulate the heat properly. To prevent burning, it h well to elevate the cake a little from the bottom of a stove or Wick oven ly placing ihe pan upon muffin-rings, or a trivet; or, in an *t«>fc oven, throw a little ashes or sawdist into the bottom befort putting in the pan. To ascei tain the degree of heat of a stove or brick oven, put iii a small bit of dough ; if it gradually assumes a light brown oolor it indicates a condition proper for the reception of th*> OARti. 282 sake. Never suffer the he»t to diminish while the take is baking, m it will cause it to fall. It is, of course, sometimes necessary to raise the oven-lid or open the stove to look at the cake ; but uever suffer it to remain open longer than is absolutely neces- lary, as contact with the air will cause it to fall. When the cake if d^ne, it will shrink from the sides of the pan. To ascertain th /act more satisfactorily, pierce with a straw near the centre ; if no batter adheres to the straw, the cake is done. Always turn cakes upon a soft tablecloth to cool, turning them twice or three times, or oftener, that they may not become heavy from the absorption of the steam which they emit. Fruit cake must re- main in the pan to cool, as in removing it, it would be almost certain to break from its own weight. To prepare »'ake for icing: Trim off carefully all the burnt or uneven places; brush off the crumbs, and dust evenly with flour. Sponge cake requires a quicker oven than any other. Tea cakes require quick baking. Pound cake, a more moderate heat. Fruit cake, more moderate still. Molasses cake is more easily scorched than any other. In baking large cakes, a pan with straight sides is best — a tube in the centre. 697. Fruit Cake, No. 1. — Sugar, one and a half pounds ; butter, the same ; flour, the same ; eighteen eggs ; of raisins and currants mixed, three pounds; citron, half a pound; one tumbler of brandy, two tablespoonfuls of cinnamon, the same of mace, the same of cloves, and a teaspoonful of soda. Add one pound of pruuw* and one of dried figs. ■Of 6DS. Mich Fruit Cake. — Six eggs beat separately, seven cups of flcui, three and a ialf cups of sugar, two cups of buttermilk, One and a half cups of butter, two level teaspoonfuls of soda ; light teaspoonful of cloves, one of mace, one of coriander seed; pulverized, two of cinnamon ; one pound eac"h of currants, raisins, dried figs, dates, prunes, one-half pound of citron, half-tumbler cl brandy. This receipt may be doubled. 280 MjiQ hill's new cook book. 699. Black Cake. — One pound of plah. pound cako batter, two pounds of raisins, stoned ; two pounds of currants, j ickcd, washed and dried before using; half a pound of citron, cut in small pieces ; season highly with nutmeg, cinnamon, and a littls clones, and allspice. After the batter is made, and the spiom ft 1 Jed, and before putting in the fruit, stir a teaspoonful of sodft into a saucer of molasses ; stir this into the cake. Stir in th« fruit (previously well floured) quickly, and set to baking as soon as possible ; bake slowly. If the fruit is burned at the bottom, it imparts a bad taste to the cake. 700. White Fruit Cake. — One pound of sugar, one pound of flour, three-fourths pound of butter, one teaspoonful of yeast powder ; the whites of one dozen eggs, one tes cup of sweet milk ; two pounds of citron, two pounds of almonds, two pounds of cocoanut. 701. To mix Wliite Cake. — Beat half of the whites, add the sugar ; sift the yeast powder and the flour well together two oi three times, cream the butter well, mix in the flour. Add the other whites last, after the cake is well beaten. 702. Currant Cake. — One pound each of butter, fl.'.ur, and sugar ; six eggs, one tablespoonful of powdered cinnamon, one nutmeg, a piece of sal volatile the size of a nutmeg, dissolved in warm water ; one pint of sweet milk, two pounds of dried cur- rants. Bake in a moderate oven. 703. Pound Cake, No. 1. — One pound of butter, one of sugar, one of flour, twelve eggs, one teaspoonful of soda, two of cream ff tartar. The soda and cream of tartar must be dissolved leparately ; the latter in about half a teacup of water, the former in \ little less. Beat the yolks and sugar together ; the flour and butter together; the whites beat separately to a stift froth When all are well beaten, mix the eggs into the butter and floui thoroughly ; add the seasoning to your taste ; and, lastly, nix \s ■oda and cream of tartar. Bake rather quickly. OAKCB. 281 704. Mary Owen Cakn. — Two teacups of white pulverized iugar, one of butter, four eggs beaten separately, ore quart of sifted flour, a teacup of sweet milk — water will answer ; tea- ■poci/ul of yeast pewder, flavor to taste. This is a good che.ar cake. Baked in plates it answers well for jelly, tocoanut, corn- torch ruarmalade, or chocolate cake. 705. Plain Pound Cake. — Three-quarters of a pound of but- Iij- ; one pound of sifted flour ; one pound of sugar (pulverized, loaf, or crushed) ; ten eggs. Beat the sugar with the yolks until very white ; cream the butter ; add to it the flour alternately with the egg and sugar. Add the whites lastly, and do not beai the batter after they are mixed with it ; squeeze in the juice of one lemon and a wineglass of good brandy. 706. General Gordon Cake. — Three-quarters of a pound of butter, one pound of sugar ; cream them well together ; break in one egg at a time until you have used ten ; beat well, and add a paper of corn starch ; add a teaspoonful of yeast powder. Flavor with vanilla. Bake quickly. 707. Mountain Cake. — One cup of sugar, two eggs, half cup of butter, the same of sweet milk, two cups of sifted flour, two teaspoonful s of yeast powder. 708. Cocoanut Cake. — A white cake is best for this. Cut the cake in four pieces, but without injuring the shape, or bake the cake in plates, like jelly cake, put the frosting between, pile one over the other. Make the frosting by any good receipt ; re- serve part of the icing for the outside, and in the remainder stir grated cocoanut to make it as thick and rich as desired. The Cocoanut may be scalded in milk, whi«h should be drained from it before being stirred to the icing ; this is put between the ■lices of cake. A rough icing may be made by adding grated cocoanut to all the icing and using it for the outside \& well M between the slices. 288 Mrs. hill's new cook book. 700. Almond Cake. — One pound of sugar, three-quartern of % pound of butter, three-quarters of a pound of flour, ten «gjra. Mix as pound cake ; then add half a pound of almonds, beaten fine (blanched), one tablespoonful of rose-water. 710. Almond Sponge Cake. — Beat fine, with a wineglas* of rose-water, two ounces of almonds, half sweet and half bitter ; one pound of sugar, ten eggs, beaten separately ; add, lastly, naif a pound of flour. 711. Sponge Cake, No. 1. — One pound of sugar, seven eggs, half a pound of flour. Pour upon the sugar half a tumblerful of water ; put in a sauce-pan, and set on the stove until the sugar is well dissolved and the syrup begins to bubble on the top; then set aside. While it is cooling, beat the yolks well, and when the syrup is tepid add them to it, beating very thoroughly. Then add the whites whipped to a stiff froth ; add the flour last, stirring it in very lightly. Flavor with anything you like. Bake in a ^aick oven. 712. Sponge Cake, No. 2. — One tumbler of flour, one of lugar, five eggs, one teaspoonful of yeast powder, flavor. 713. Georgia Sponge Cake. — Twelve eggs, the weight of these in sugar, the weight of six in flour. Separate the eggs, leaving out *Le yolks of two. Beat the yolks well ; then add the sugar by f egr ^es Beat very thoroughly ; then add the whites, beaten to * stiff* froth, and, lastly, the flour, stirring it in as lightly and '»ui«'.kly as possible. Flavor with a tablespoonful of brandy and w\} extract preferred. Bake in a quick oven. 7 J 4. Croton Sponge Cake. — Six eggs, half a pound of butter CAKES. 289 one pound of sugar, one pound of flour, a tcaspoonful of soda, two of cream of tartar, one cup of sweet milk. Rub the butter and sugar to a cream ; beat the eggs separately ; mix the cream of tartar with the flour; dissolve the soda with the milk, which in us*, be added last Almonds blanched and beaten may U» added to this 715. Chocolate Cake. — One cup of sugar, two eggs, half a ^p of butter, the same of sweet milk, two cups of flour, two tea ipoonfuls of yeast powder ; bake this in a pan rather shallow. When cold, split the cake in half carefully without injuring tie Bb-pe. Make a frosting or custard and place between the cakoq ; ice the top and sides of the cake. 710. Jelly Cake, No. 1. — Beat three eggs thoroughly ; add ;ma cup of sugar and one of flour. Stir these well together, and add one tcaspoonful of cream of tartar and half a tcaspoonful of soJa, the latter to be dissolved in a very little water. Bake in two pie- tins, as evenly and quickly as possible, taking much care that it does not bake too hard around the edges. A sheet of writing paper laid over the top will prevent it from burning or scorching too much. Have ready a clean towel or cloth, and when the cake is done slip it out, bottom side upon the cloth ; then spread the uppermost side quickly with currant or other tart jelly, and, commencing at the end, roll it up so as to form a long, compact roil. To use, slices are cut from the end of the roll. 717. Frosting. — The whites of three eggs beaten to a stif! froth ; cup and a half of white sugar ; six tablespoon fuls of sweet, grated chocolate ; beat until thick ; flavor with vanilla. 71 7J. Chocolate Custard. — One cup of sweet chocolate, same of white sugar and sweet milk, white of one egg beaten ; mix and boil until thick like custard ; flavor with vanilla. Whon eoH, spread between the cake. n tl)0 MRS. HILL 8 NEW COOK BOOK. 718 Silver or Bride 3 Cake. — The whites of sixteen eggs oeatei to a fi3th; stir to them one pound of pulverized loaf sugar Cream together three-quarters of a pound of butter and one light pound of sifted flour; add all together. Use no spices. Flavor with lemon, vanilla, or rose. Almonds blanched and pounded art an improvement. Use rose-water with the almonds to prefect them from oiling. 719. Oolden Cake. — Made by the same receipt jsing the yolks instead of the whites; add a grated lemon. A very beautiful jelly cake can be made by reserving a little of the batter from each of the foregoing, and baking thin, as in directions for jelly cake, placing the silver and golden cakes, alter nately, with jelly between. 720. Citron Cake. — One-third of a pound of butter, one-third of a pound of sugar, half a pound of flour, four eggs, half a wine- glass of brandy, half a pound of citron. 721. Spice Cake. — Three cups of butter, six cups of sugar three cups sour milk, twelve (light) of flour, twelve eggs, three small teaspoonfuls of soda, sifted in the flour ; one small teaspoon- ful of cloves, three of cinnamon, five of ground orange peel, three of nutmeg, one of allspice. 722. White Cup Cake. — Four teacups of sifted flour, two of loaf sugar, one of butter, one of sour cream or rich milk, a small taaepoonful of soda, the whites of six eggs, well beaten. Flavor with lex ion. 723. Cup Cake. — One cup of butter, two of sugar, three of flour, four eggs, one teaspoonful of soda, cne cup of sour milk. Flavor as you please. This cake makes an excellent pudding t»«cen with wine sauce. 724. Cocoanut Tea Cake. — Beat together one pound of sugar CA1I8. 29! half a pound of butter, six eggs, tablcspconful of ycatt powder, and floor to make a soft dough. Grate two cocoanuts ; stir them V the batter ; mix thoroughly ; roll out, and cut into cakes, and bakt q a moderate oven. 725. Superior Tea Cake. — Two pounds of flour, one of dry ugar, half a pound of butter, five eggs, beaten separately ; a des *ert-spoonful of hartshorn or sal- volatile, rolled fine, dissolved in • little warm water. Flavor with mace or cinnamon. Roll very thin, and bake quick. 726. Snow Cake. — One cup of butter, two of sugar, three of sifted flour, one cup of sweet milk, whites of five eggs, teaspoou- ful of yeast powder. Bake in tin plates. Put layers of cocoa- nut frosting between ; ice it. 727. Another White Cake. — Beat the whites of eight eggs to a solid froth, add two cups of pulverized sugar. Cream together one cup of butter, three of sifted flour; add this to the whites, a cup three parts full of sifted common starch, a cup of sweet milk, two teaspoonfuls of yeast powder; flavor to taste. 728. Loaf Cake. — Two pounds of flour, one of butter, one of sugar, one of raisins, one tumbler of yeast, two tumblers of" sweet milk, three eggs. Beat the eggs and sugar together. Mix all the ingredients well together, and set it to rise. After it has risen, work in the raisins (previously seeded and cut.) When it has risen the second time, set it to baking, as you would light bread. A wineglass of brandy improves it. The raisins may be omitted, or any other fruit substituted. 729. Forrest Cake. — After the dough for light bread lias risen the first time, take from it about three teacupfuls. Beat three eggs thoroughly and add to them three cups of sugar, beat lug well. Cream one cup of butter and add to them the sugar and eggs, creaming all well together. Add the dough, and work well until you have made a smooth batter. Season with one nut- tfieii, u tcasporuful of coriander seed, powdered and silted ; iiit 292 MRS. T1ILL8 NEW COOK BOOK. same of cinnamon, the same of allspice. Add last a small tea spoonful of soda dissolved in a tablespoonftil of warm water. It is better to stand and rise about fifteen minutes before baking ; but if fruit is added, it should be baked as soon as the fruit ii worked in or it will sink to the bottom. 730, Doughnuts. — Half a pound of butter, three-quarters of a pound of sugar, three tumblerfuls of sweet milk, two eggs beaten with the sugar ; a tumblerful of yeast, flour enough to make a dough as soft as for soda biscuit ; flavor with mace, cinnamon, or any spices. Set it to rise, and when it has risen well, roll out and cut in diamonds or small squares, and fry in boiling lard, turning frequently. When a light brown, take them out and lay on a soft cloth to absorb the grease. When cold, heap in a dish, sprinkling powdered loaf sugar thickly between. 731. Doughnuts without Yeast. — One teacup of sour milk, two of sugar, one of butter, four eggs, well beaten ; one nutmeg or mace, two small teaspoonfuls of soda, flour enough to roll. Cut the same size, any shape you like. Fry in plenty of hot lard, turning constantly, and manage as above. 732. Jumbles, No. 1. — Three eggs, half a pound of sifted flour, half a pound of butter, half a pound of loaf sugar, one tablespoou- ful of rose-water, one nutmeg. Stir the sugar and butter to 8 cream. Beat the eggs light; add all to the flour, and stir hard with a knife. Sprinkle flour upon your board ; flour your handa well take up with the knife a portion of the dough, and lay it on the board ; roll lightly with the hands into long, thin rolls. Cut Into equal lengths ; curl into rings ; lay gently into an iron or tin pan, buttered (not too close, as they spread). Bake in a quick oven live minutes Grate sugar over the top. The top of tha oven should be nearly red hot. 732. Fruit Cup Cake. — One teacup of butter two of vugar CAKES. 293 fcKree And a half of flour, one of sour milk ; four eggs; tLj juice •Jul j«trt of the rind of a lemon, a small teaspoonful of soda, and two cuns of currants. Bake in small pans. 733£. Cheap Cake. — Four eggs, two cups of sugar, one of buti ter. half a cup of sweet milk, ten ounces of flour. 73 i Lemon Cheese Cake. — One-half pound of butter, one pound oi sugar, yolks of six eggs, whites of four, whipped, rind of one and a half lemons, strained juice of two. Stir over a gentle fire until as thick as cream. Keep in a close jar ; to put between cakes. 735 and 736. Marble Cake. — White Part. — Two cups of white sugar, one cup of butter ; beat well together, then stir in half cup of milk ; mix three small teaspoonfuls of baking powder in three cups of flour ; beat well whites of seven eggs, and now stir them end the flour into the rest. Dark Part. — Three cups of brown sugar, one cup of butter, beat together, one cup of sweet milk, beat the yolks of seven eggs, and stir them in ; put in three cups of flour, in which is mixed three teaspoonfuls of yeast powder ; two tablespoonfuls of cinnamon, one of allspice, one teaspoonful of cloves, and nut- meg ; put in a layer of white batter, and one of dark until the pan is full. *37. Sweet Wafers. — Two ounces of butter, half a pound of mgar, half a pound of flour, five eggs, beaten sepaiately. Bake -n wafer-irons well greased, and roll over a knife. 738. Marmalade Tea Cakes. — One pound of butter, one pound of sugar, one pound and a half of flour, a wineglass of wine, cold water enough to make a stiffish dough. Roll into a paste about a quarter of an injh thick, and cut out with a tumbler. Prick them, and bake to a light bro'vn in a q'lick oven. Spread ovei 294 MRS. hill's new cook book. the top a coat of marmalade, and on this a meringue, made of powdered loaf sugar and the whites :>f eggs, and flavored with lemon or vanilla. Return to the oven until this is a light brown color. 739. Crullers. — Six eggs, one cup of butter, one cup and a half of sugar. Beat eggs and sugar well. Stir the butter into flow enough to make a smooth dough. Roll, and cut into any shape, wid fry in hot lard. 740. Busk. — Half a pound of sugar and three pounds of floui iifted well together ; pour on half a pint of good yeast, beat sue eggs, add half a pint of milk ; mix all together and knead well ; if not soft enough, add more milk ; it should be softer than bread ; make it at night — in the morning, if well risen, work in six ounces of butter, and make in small rolls. When well risen, bake. 740-|. Busk — Three eggs ; two cups of sugar, two pints ot flour sifted together ; one cup of butter ; a large yeast cake dis- solved in warm water. 740}. JLemon Snaps. — One large cup of sugar, a little more than half cup of butter, two eggs, two tablespoon fuls of hot water, half teaspoonful of soda, a little lemon-juice. Flavoi with the extract, roll very thin. Should not be much worked 711 Bunns. — One-quarter of a pound of sugar, the same of t utter one pound of flour, one egg f three wineglassfuls of milk two of yeast, one teaspoonful of cinnamon ; knead the dough well tet it rise ; then divide in small pieces ; knead each piece into a lit tl round cake ; lay in a buttered pan, and set in a warm place to rise prick the tops with a fork. When risen, bake in a moderate orea Bunns may be glazed on the top with the white of an egg CAKES. 29£ 742. Plain Bunns, — One tumbler of sweet irilk, thiee eggs, lablespoonful of butter or lard, six tablespoon fuls of sugar, beaten with the eggs until they are light ; half a tumbler of go^J yeast, flour to make into lather a soft dough. Set in a warm place to riea. When risen, mould into rolls, as in the foregoing. Whe lisor the second time, bake as quickly as possible. 747. Pound Cake, No. 2. — One pound of flour, one pound of ■agar, three-quarters pound of butter, whites of sixteen eggs, yclki of four. Beat sugar, yolks, and butter together until all are creamed ; then mix the well-beaten whites alternately with the fiour ; add j uice of one lemon and one teacup of sweet milk. 748. Marvels. — Three eggs, three tablespoon fuls of sugar, one tablespoonful of melted lard, flour enough to make it of the con sistence of biscuit dough. Roll and cut in diamond shapes, or in strips about four inches long and three wide, subdivided into narrow strips connected at either end. Fry in boiling lard, and sift loaf sugar over them. These are pretty cut with a jag ging-iron. 749. Lady's Fingers. — Make these of sponge-cake batter; forrn Ihem an oval shape upon sheets of white paper slightly damp. Make them three inches long, of the same size and shape When done, remove them carefully from the paper ; cover the under side of one with jelly ; lay on this another cake, putting the under side upon the jelly • fit them neatly. Sponge-cake is excellent made of half corn starch, the rest wheat flour, or arrow- root and flour. Thes», may be cemented with icing, or the white frf an egg, instead of jelly. 750 Soft Ginger Cake. — Four eggs beaten separately, three tumblcifuls of flour, one of butter, one of sugar, one of molasses, • teaspoonful of soda stirred well into the molasses, or two tea- •pooiifuls <-f yeas>t powders sprinkled into the batter; ginger, to your taste. 7£1. Drop Cake. — Beat two eggs separately; beat with the folks a ciuaifcer oi a pound of sugar; cream one pint of sifted 2fM> MRS. hill's new cook book. am ted at the extreme point. Fry in plenty of boiling lard When taken up, sprinkle loaf sugar thickly over them. Instead of shaping as above, the dough may be cut in strips about an ino> wide and four inches long, aud fried as directed. The forme? however is prettier. 743. Tip Top Cake. — One egg t one tablespoonful of butter, •lightly heaped; one cup of sugar. Cream all together until light and spongy ; add, alternately, two cups of flour and a small teacup of sweet milk, a dessert-spoonful of yeast powder or half a teaspoonful of soda and one teaspoonful of cream of tartar ; rub the cream of tartar dry in the flour ; dissolve the soda in the milk. Beat all together, and flavor with rose-water or with any spice or extract liked. 744. Orange Cake. — Two cups of sugar, two of sifted flour, half cup of water, yolks of five eggs, whites of three, teaspoon- ful of yeast powder, the juice and grated rind of one orange. Beat the whites to a stiff froth, then add the sugar ; when well mixed, add the yolks thoroughly beaten. Bake in pie pans, as Jelly cake. Put frosting between the cakes made with the whites of the two eggs left out. Juice and grated rind of one orange. Sugar to make the eggs quite stiff and the orange sufficiently tweet. 745. Railroad Cake. — One large teacupful of sugar, a table- spoonful of butter somewhat heaped, two eggs, one pint of sifted flour, one teacup of sweet milk, one teaspoonful of soda, and two of cream of tartar, or a dessert-spoonful of yeast powders. Dia •olve the soda in the milk, and rub the cream £ tartar in tb« flour. Flavor according to taste. 746. Nondescripts. — Yoks of four eggs beaten light one tea- ipoonful of salt, flour enough to form a stiff dough ; beat the dough well, and roll as Urn as tissue paper ; cut out by a saucer, aiuS Md twice. Cut with a knife into nairow strips, leavng i)ien> CAKES. 291 dom with half pound of Gutter, half nutmeg, quarter ctf n tea spoonful of soda cream ;d with the butter, a small teacvp of cur- rants. Drop from a spjon into a warm stove pan ; bake in ■ moderate oven. 752. " Colquitt" Ginger Bread. — Half a pound of butter, on* quarter of a pound of brown sugar, one tablespoonful of ginger one teaspoonful of cinnamon, six eggs, three gills of molasses, half a gill of milk, the grating of one orange, half a pound ol flour, half a pound of corn starch, and a teaspoonful of soda. Beat the butter, sugar, and spice well together ; mix the flour and starch. Beat the eggs, and add to them the starch and flcur. half at a time. Stir the milk and molasses in ; then the remainder of the flour and starch. After beating, add the soda. Line with paper, and grease the pan. Bake in a moderate oven. 758. Mrs. BJ's Soft Ginger Cake. — One cup of sugar, three of molasses, one of butter, one of sweet milk, three eggs, seven cups of flour, one teaspoonful of soda beaten well into the molasses ; ginger and spice to taste. 754. Fruit Ginger Cake. — One pound of flour, one cup of sugar, two of molasses, half a pound of butter, six eggs, one pound of currants, the same of raisins, half a pound of citron, one table- spoonful of ginger, one teaspoonful of cinnamon and allspice, one teaspoonful of soda, and two of cream of tartar, or three tea- spoonfuls of yeast powders. 755. Superior Ginger Cakes. — Four eggs, one cup of sour milk, one quart of molasses, one cup of sugar, one cup of butter, :mc cup of lard, one tablespoonful of ginger, an even tablespoon • ful of soda beaten into the molasses. The eggs and sugar should be beaten together as for cake ; the butter worked into the flour. After mixing the ingredients thoroughly, handle as little as possi- ble. Flour your board and rolling-pin well, as the dough should be as soft as can be handled. Roll a quarter of an inch thick ' out with anj shaped tin, and bake in a quick c T en. 13« 298 MR?. UILI.'S NEW COOK BOOK. 7.56. Ginger Crisps. — One cup of sugar, two of molasses, onf of butter, a ^spoonful of soda in a small quantity of water, ginger to your taste, flour to make a stiff dough. Roll very thin : but with a wineglass, and bake in a auick oven. 757. Tea Cake. — Three cups of sugar, one cup of butter, fotr? 3% t r3, one teaspoonfui of soda, two of cream of tartar, or use yeaat powder, two heaped teaspooi.fuls, a little nutmeg, flour to make « soft d mgh ; roll thin, cut in any shape liked ; bake in a quick oven. 758. Ginger Nuts. — Three and a half pounds of flour, one pound of butter, half a pound of sugar, one quart of molasses, five even tablespoonfuls of ginger, three teaspoonfuls of allspice, one of cloves, and two teaspoonfuls of cinnamon. Make a smooth dough ; roll out, and cut about the size of a cent piece ; wash over with molasses and water, and bake in a moderate oven. 759. Miss Matilda? s Ginger Cakes. — Three quarts of flour, one teacup of lard, one quart of molasses, one tablespoonful of soda beat into the molasses, half a teacup of sour milk, and three tablespoonfuls of ginger. Roll half an inch thick ; cut in any shape, and brush over with the white of an egg. 760. Ginger Cakes. — One quart of syrup, one tablespoonful of ginger, heaped tablespoonful of lard, half teacup of butter- milk, the same of water, two eggs, tablespoon even full of soda} flour f Dr a soft dough. Should not be worked much. 761. Spice Ginger Cake. — Five eggs, two teacups of butter, four of flour, two of sugar, one teacup not quite full of molasses, with a teaspoonfui of soda stirred into it until it foams from the bottom; a wineglass cf biandy, a tablespoonful of ginger, one of cinnamon, and one of allspice and cl >ves mixed. Add thi whites frothed last ; next to the last, the molasses. Fruit maj >-9 added ICING A 8T*w pan lined with porcelain or tin is the best rcssel Aj at fai boiling icing. 762. N» apareil Icing. — One poimJ <>f the best loaf sugar ; pou» over it half a tum'olerftil of water; let it boil until it will fall in short drops from the spoon; pour it immediately into an earthen bowl, and when it is milk-warm, break into it the whites of three large, fresh hen's ^ggs; beat until stiff and white, adding half the juice of a lemon, or half a teaspoonful of cream of tartar. Flavor with extract of lemon, vanilla, or any flavoring preferred. It can be colored a delicate pink, if liked, with cochineal, straw berrf juice or extract, or with the juice of a beet. 703. Beautiful Icing. — The whites of ftur eggs well beaten with one pound of loaf sugar pulverized and silted, a teaspoonful of arrowroot, and one of pulverized and sifted white gum Arabic, and the juice < f one lemon. Flavor with rose-water, or any- thing liked 764. Almond Icing. — This can be made by either of the above receipts, by using to a pound of sugar, half a pound of almonds, ■weet and bitter mixed, blanched and beaten to a paste, with a little rose-w r ater. It is by far the best for icing fruit cakes, as it does not become discolored so easily as the plain. In using icing, after the cake is floured, pour (if for a large cake) two or three tablespoonfuls on the top, and spread over evenly with a large-bladed knife, keeping a give of wa*er con Vunient, into whieh dip the knife for smoothing over any little inoqualities that may appear. It is best dried in the sun if th« 200 una. hill's new cook book. weather will permit. If dried by the Are, care must he tanec to prevent scorching. Should any of the icing remain, make ci it macaroons, kisses, and meringues. In using almonds, alwa\ s inir a few bitter ones., or peach kernels, with the sweet. 705. Almond Macaroons.— One pound of blanched almonds jeat to a paste, with rose-water, one pound and a haif of loaf •ugar pulverized, ana the whites of seven eggs; mix well. Roll in flour a teaspoonful to each ball, and bake upon paper buttered. Bake in a quick oven. Coooanut grated, arid parched ground peas, are all good. 766. Icing made with Gelatine. — Two tablespoozifule of gelatine, one tiurMer of boiling water; boil mtil dissolved* •train Make a stiff f ante with sugar ; season FANCY DISIIES. 767 Charhtte Polonaise. — Bake a sponge cake, dritra shape— !* straight tin bucket will answer. Cut out the inside, leaving bottom and sides two inches thick. Make Irish moss, or gela- tine blanc-mange, divide it into four parts, and season each one differently — vanilla, lemon, peach, and chocolate. Moisten thf corn or potato star .h. farina, or arrow root, or of wheat flour, and mix to a smooth paste with a little oold milk. When the quart of milk boils up, pour the paste tc it, and let it boil five minutes. In a large bowl stir to the yolka of eight eggs eight heaped tablespoonfuls of pulverized sugar until ihey are mixed. (The yolks of the eggs should be beaten as little a* will answer, as custards are mueh richer to retain as much as possible of the natural color of the egg.) When the milk is tepid, pour it to the eggs, and return to the kettle ; throw in a stick or two of cinnamon, and boil according to the directions following this receipt. When the custard is done, pour it into an earthen bowl ; stir steadily for a few minutes ; then set it where i% will become icy cold. Flavor with any extract liked. The whites should not be beaten until just before the custard is to be served ; then whip them to a &c!id froth, and flavor with the same flavoring used for the custard. They may be delicately colored with a teaspoonful of molasses, or with any of the color- ing extracts, or with cochineal. Lay this upon the custard. Serve the custard in a large glass bowl or in custard cups. This custard is excellent poured into cups, the cups set in an oven or pan half filled with boiling water, and baked. Directions for boiling custards : For this a double kettle i§ best ; where this cannot be procured, boil in a tin bucket ; set in an oven of water kept constantly boiling. Stir the custard well from the bottom, and when it begins to form like beads on the bottom of the spoon, lose no time in pouring it out. An earthen %e*sel is best for pouring it into, as it does not retain heat so long as tin. After pouring it out, stir steadily for five or six minutt-s M§ it sometimes curdles after it is taken up. For making cus laids, perfectly fresh milk should be used. Should it be neces «aiy to -jse that which has been standing, first add co t a little »oda to prevent its turning. 774. White Custard. — The whites of eight eggs, one-quarter o/ a pound of sjgar; whip as you would for icing. Boil a quart oi 304 MR8. HILLS NEW COOK BOOK. milk ; add to it a tablespoon ful of arrowroot; wet up with cold milk, and boil for tive minutes. Pour off the milk, and when tepid, add it tc the eggs, stirring well. Return it to the kettle* and boil ten minutes, stirring constantly. Pour <ol, flavor with vanilla or any thing preferred. It is well to make this to serve with those baked custards il rhich only the yolk of the egg is used. 775. Tapioca Boiled Custard. — Put to soak in one pint of m'dk a tumblerful of tapioca. Let it soak at least an hour; then pou* to it a quart of milk mixed with the yolks of six eggs. Put on to boil with a stick of cinnamon or a few fresh peach leaves, to flavor it. When the tapioca is soft, aud the custard begins to thicken, take it up. Serve in custard-cups, grating a little nutmeg over. 776. Floating Island. — Place slices of sponge or Naples biscuh at the bottom of a large glass stand. Pour the dish half full of good boiled custard. Beat to the whites of the eggs six tabU spoonfuls of hog's foot or calf's foot jelly to a stiff froth. Pla« this irregularly on the top of the custard. If it is not convenient to use either of the jellies mentioned, anv kind of fruit jelly will answer, using four tablespoonfuls. 777 Tipsy Squire. — Saturate with Sherry wine a thin sponge- cake. Ornament the top with blanched almonds, sticking them in with the points upwards, and tastily arranged. Half fill a large glass bowl with good boiled custard, and carefully place the cake on the top of the custard, taking care that the bowl used is •f a circumference somewhat larger than that of the cake. T78. Muffled Cake. — Place a thin sponge-cake m the bottom of a glass bowl. Nearly fill the bowl with rich boiled custaid. Heap thick and high over this, syllabub from which :he cream nas been dripped throug'i a sieve. Ornament this with smaH thin bits of solid fruit jelly. FANCY DHHES 305 779. Velvet Cream. — Three-quarters of an ounce of isinglaai dissolved in a teacup of white wine, warm; strain it; mix with one piut of cream and the juice of one lemon. Sweeten to y;ui iaste, and when all is mixed together, pour into moulds. 78C Swiss Cream. — One pint jf sweet cream, half a pound of oaf sugar, the yolks of eight eggs. Beat together, and simmer for a few minutes. Put one ounce of gelatine in a quart of watez, and boil down to a pint. Pour the two mixtures together. Let it come to a boil ; set it aside. When cool, flavor with lemon 01 vanilla. Put upon it syllabub from which the cream has beeu dripped through a sieve. 781. Isabella Cream. — One ounce of isinglass dissolved in half a pint of boiling water. After straining it, add one quart of cream, and stir till it boils. One teacup of crushed sugar is now put in, and the mixture a little cooled ; then the beaten yolks of six eggs are gradually added, together with one glass of wine. The whole should be strained and stirred until almost cool, when it may be turned into a mould. This is a handsome dish, as tiie yolks of the eggs give it a fine, rich color. 782. Bohemian Cream. — Take any kind of fruit which has been stewed soft with sugar; pass this through a sieve ; add to half a pint of the fruit an ounce and a half of melted isinglass ; mix it well ; whip up a pint of cream, and add to it gradually the fruit and isinglass. Put it into a mould ; sot on ice or in any cool place, and wheQ ready, dip the mould into Warm water and turn out. Grated pineapple will make the above cream most elegant. it is very nice made with apples or any good fruit, and almond aream, very nice, may be made by substituting for the fnut almonds blanched and pounded with rose-water. 783 Apple Souffle. — Boil and sweeten the fruit; strain thiougt 806 MRS. HILl'8 NEW COCK BOOK. a sieve. Put this into a deep dish. When cold, pour over • rich justard about two inches deep. Whip the whites of the eggi to a stiff froth, and lay, in rough pieces, or. the custard. Sift tint •vgar over it thick, and put into a slack oven for a ew minute*. 784 Egg Souffle. — Six eggs, beaten separately ; with the yolk be&\ a fcablespoonful of sugar to each egg, very thoroughly ; mi* ?ery lightly with the whites; flavor with any kind of extract; put into a tire-proof dish, filling the dish, and heaping slightly. Put into a 6tove or oven of a very moderate heat, and let it remain until heated through, and a very light crust is formed over it To be eaten immediately. This is a very nice little dessert ; serves well as an accompani nuent to cake. Should not be made until after dinner has been sent in, as very few minutes are required for making it, and should be very closely watched while baking, as too great heat will quickly spoil it. 785. Apple Float. — One pint of dried apples, stewed, mashed, and strained ; sweeten and flavor with nutmeg to taste. Beat to a stiff froth the whites of six eggs ; add lightly to the fruit. Eat in saucers or strawberry plates, with rich cream sauce 786. Apple Snow — Is made by the same receipt, using green apples instead of dried. 787. Float. — Beat to a stiff froth the whites of four eggs flavored with a few drops of extract of lemon ; sweeten a pint of rioh cream ; pour it over the eggs ; add six teaspoonfuls of currant 01 s>>me dark, acid jelly. Beat for an hour, until perfectly lig? » The cream will answer if a little acid. 788. Charlotte Russe. — Dissolve in a pint of water one and a nail* o'inoes of isinglass; let it boil ULtil reduced one half. Boil,, and flavor with vanilla, oi.e pint of x.iilk. Beat well the yolk* FANCY DISHES. 301 of six eggs, and stir ink them half a pound of loaf sugar. Strait the milk into the eggs; let them simmer on the fiie t few mo- ments, but not boil. Strain the isinglass into the custard Whip to a strong froth two pints of cream ; lay this on the bot torn cf a sifter, inverted, to drip ; then stir it into the custard, and set it away to congeal. (Flavor the cream with wine.) Put it into a mould to give it a pretty shape before it cools; or, if you prefer, make a mould of sponge-cake, by cutting oul the centre, leaving the walls an inch or two thick. Or, make a mould of lady's fingers, by placing them upright inside, of any kind of a shape, cementing the edges with the white of an egg After they are placed, set the mould on ice, and pour in the Charlotte russe just as it begins to congeal. Keep it on ice until just before serving. This may be iced. 789. bavarian Cream. — One pint of cold water, one box of Cox's gelatine, dissolve, let stand an hour ; one and a half pints boiling water, two teacups of sugar, flavor with vanilla. Churn one-half gallon of cream, stir in the jelly when almost cold. 789 J. Bisque Glace. — Three pints of rich cream sweetened well. Beat four eggs separately, mix them, stir to the cream ; make a moderately stiff batter of the cream by adding stale sponge cake grated fine, or macaroons moistened with cream. Beat until smooth ; merely scald it in a porcelain kettle. It must rot boil When cool flavor with lemon or vanilla, and freeze stiff. 790. Curds aud Cream. — Drip the whey from clabber through ft perforated tin shape — a large heart shape is very pretty. Sei ve (wl en dry enough to turn out) with rich cream sauce, flavored with nutmeg. 791. Buttermilk Curds. — Three pints of buttermilk, thrc« tumblers of new milk. Boil the sweet milk with a stick cf cio, lumon; pour to the buttermilk hot; let it stand until *he uhej 308 MRS. HILL'S l»ifiW COOK BOOK. is cleared from the curds ; drip it Eat with cream and loaf sugar. Flavor with nutmeg. 792. Directions for Freezing Ice Creams and Custards. — foe- creams, custards and water are so delightful and refreshing foi lummei desserts and tea, it is to me a matter of astonishment ,hat every family is not supplied with a patent icecream freezer ^ of which there are many in the market. By the use of one of these, the process of freezing is rendered so much more expedi- tious and satisfactory as to more than compensate for the trilling expense involved in its purchase. If not provided with this con- venience, a small quantity of ice-cream can be frozen in a tin bucket, taking care that there are no holes in it to let in the water, and spoil the cream. Set this bucket in a wooden tub or bucket several inches larger. On the bottom of this place a layer of pounded ice and salt ; set in the bucket containing the cream, or custard, and pack closely around its sides a mixture of pounded ice and salt (mixed in the proportion of six pounds of ice to one of salt), extending to within two inches of the top of the freezer. Cover the freezer, and keep it in constant motion, removing the cover frequently to scrape the congealed cream from the sides with a silver spoon or wooden paddle, taking care to keep the sides clear, and stirring it well to the bottom. Keep the tub well filled \* ith salt and ice outside the freezer, and take great care that none of the salt water gets in to spoil the cream. The outside tub or bucket should have a hole in or near the bot- tom, from which the bung can be removed to allow the water to pass out as the ice melts. After the cream is well frozen, it may be packed in moulds, and set in salt and pounded ice. When you wish to serve it, wrap the mould witk a hot cloth, turn out the cream and serve immediately. For making ice-cream, genuine cream is, of course, preferable. But in the absence of this, equal parts of milk and cream maybe used ; or, the miik may be heated, and, while hot, perfectly fresh rweet butter added to it ii sufficient quantity to give it the rich- FANCY DISIIE8. 30* of cream. Bjiled milk or custards must be allowed w become perfectly cold before putting them in the fieezer. Sour cream or buttermilk may be used by stirring into them enough toda to correct their acid before sweetening and flavoring. Custards and creams for freezing should be sweetened and flavored more highly than when not frozen. A half pound oi powdered loaf sugar and four eggs will be sufficient for a quart cf custard; stir the eggs and sugar together. Scald fresh sweet milk ; pour boiling hot upon the eggs, stirring constantly. Fla- vor to taste, and when cold, pour into the freezer. Finish by the directions already given. When flavored with fruit (if raspberries or strawberries), stem the fruit ; mash it ; add to each pint four tablespocnfuls of powdered loaf sugar; stir this into the fruit. Add a grated lemon to each quart. This is not absolutely necessary, but is an Improvement ; the custard is rather insipid without it. Let this let at least two hours before using. Strain the fruit, pressing it through a sieve. Use a pint of juice to a pint of custard. The color may be heightened by adding to the juice a little prepared cochineal ; add more sugar if not sufficiently sweet. For pine- apple custard, grate the fruit after peeling; it is better if one grated lemon is used to each pineapple. Soft peaches may be used, mashing and rubbing 1hem through a sieve ; mix wiih the cream or custard, and freeze. Apricots, apples, etc., 01 any fruit liked, may be grated or cooked, and then mashed, sweetened, and stirred to the cream or custard ; let it remain until the flavor is sufficiently imparted, then strain, and put to freeze. The extracts fcrd syrups of these fruits afford a good substitute when the fresh fruit cannot be procured. If a richer custard is preferred, use either of the three gn en in the receipts for bo led custards. The white custard is particularly fine when frozen. Flavor to taste, the flavoring giving the name to the custard. 793. Milk Sherbet. — Sweeten, and flavor the milk to taste; put it in the freeier just as it begirt to freeze , adi the juice of 810 MRS. HILL 8 NEW COOK BOOK. three lemons (first roll the lemons before squcezirg) to eaci gallon of milk; add a little of the extract of lemon. Stir at together well; flavor the milk by boiling the peel in it; then when cold, freeze. 794. Lemon- Water Ice. — Rub lumps of sugar upon the rind. f four lemons until a pound of loaf sugar is used ; pour over it & quart of water ; squeeze in the juice. Freeze, or make a lemon ode, sweeter than when not intended to freeze, and more highly flavored. Freeze, and serve in glasses. 795. Orange-Water Ice — Is made in the same way as the lemon-water ice, using less sugar, and if the oranges are very sweet, use one lemon to four large oranges. After these prepara- tions are nearly frozen stiff, stir into a quart the whites of two eggs beaten to a stiff froth. Mix thoroughly. Serve in glasses Any kind of fruit ices may be prepared by adding to the watei any syrup or jam of the fruit desired. Grate apples, sweeten, and freeze them ; mash soft peaches, freeze them, and any kind of fruit liked. 796. Sherbet. — To six lemons and eight sweet oranges, sliced and the seed removed, put one gallon of water, and sweeten to taste. Freeze, or use ice. 797. Wine Ices — Are made by taking as much lei&onade as is required for freezing, making it not quite so highly flavored as for lemon ice — omitting one lemon, and adding cUret or Sherry to taste. Add Jamaica rum to the lemonade and you h&Tt Boman punch. Freeze, or use ice. 797J. Pine-Apple Ice. — Peel and grate om /arge pineHtppla •^d enough water to make, including tl e fruit, tw > quarts, sweeten- well and freeze stiff. Wrap a hot napkin around the mnrjidjuat before serving, if you wish to preserve tne form. FRUITS, ETC. * Nothing can be more delicious than fruit. It is a cheap mi«> *J famishing a dessert, or for the tea-table — wholesome, nu» , tious, and pleasant. " Every species has a flavor peculiar to itself, and this vanetj renders them mure pleasing. Thus God resembles a tender father, who provides not only for the support, but also for the pleasures of his children. 798. To Prepare the Pineapple for the Table. — An old writer (Sturm) says of this fruit: "That pride of vegetable life, and compendium of all the blandishments of taste — the pineapple." Peel them ; slice thin ; pile in layers, sprinkling between each layer powdered loaf sugar. A pound of sugar to a pound of fruit. Let this stand, an hour or two before using. Some per- sons add wine. I protest against the adding of a single thing. " Loveliness needs not the foreign aid of ornament." Pineapples are best sliced lengthwise, so as to avoid the centre, which is hard and tasteless. 790. Ambrosia — Is made by placing upon a glass stand; n other deep vessel, alternate layers of grated cocoanut, orange? peeled and sliced round, and a pineapple sliced thin. Begin with the oianges, and use cocoanut last, spreading between each layei ■uW loaf sugar. Sweeten the cocoanut milk, and pour over. 800. Snow. — Cocoanut grated; ornament with box- vine, oi •nah bits of deep red jelly. 801. Oranges. — A pretty style of preparing oranges for thi tabic is to cut the rind through with a sharp penknife into quar- ters taavuw the pulp whole. Peel off the rind, leaving it at 'ached SI 2 MRS. hill's new cook book. to the orange at the stem end, and turn in the separated points, M5 as to form a cup-like receptacle for the fruits. Heap this Id stutids, and ornament with orange l«j»ves, or some other bright, flossy leaves : 802 Bananas. — Strip them ; serve upon a flat dish, donoo* iiaes used with cream. 803, Peaches and Cream. — Peel soft juicy peaches, quarter them, put a layer of peaches, one of sugar, sprinkling it on very thick until the desired quantity is prepared. Spread thickly over the last layer of peaches powdered loaf sugar. Set the dish upon ice or in a very cool place an hour before using ; do not bruise them. Some persons like them best mashed fine, sweetened, and a little grated nutmeg added ; in either way serve in small deep plates; eat with rich cream. 804. Raspberries and Strawberries — Are also delicious. Cap them, wash very little ; they must not be allowed to remain in the water a moment longer than necessary. Put layers of ths feuit and powdered loaf sugar in glass stands. The fruit will will after the sugar is put upon them ; this is particularly the case with strawberries. If they are to be kept several hours, it is best not to cap them (always wash them before capping) until an hour before they are to be served. 805. A Pretty Dish. — Pare and core, without splitting, some amall-sized tart apples; boil them gently with one lemon for every six apples until a straw will pass through them. Make a yyrup of half a pound of loaf sugar for each pound of appl?s; put the apples in unbroken, and the lemons sliced, and boil gectly until the apples look clear. Take them up care.fi lly, so as not to break them; add an ounce or more of clarified isinglass to the syrup, and let it boil up. Put the apples in a glass stand with a slice of lemon over each, and when the syiup is nearlj cold, strain it over them. Eat with thick cream. FRUITS, KTC. SIS 806. Watermelon* — Make a delicbus dessert. A bright red ritermelon makes a very showy appearance if cut through the mddle, crosswise, in points. Cut a piece off each end so as to jive both halves a level base to stand upon. 807. Breakfast Fruits. — Grapes, figs, and cantelopes are nice oreaKlast fruits, and may be served in this way : Remove the first nourse, and the white cloth; if the table is not a handsome one, it should be covered with a wine cloth, under the white tablecloth ; always send colored doylies with fruit. Grapes may be tastily arranged witli their leaves. Finger-bowls should be placed before each person, to be used after the fruit course is finished. SOS Lemon Cream. — The yolks ul seven eggs beat very light. Seven tablespoonfuls of sugar, one wine-glass of wine, the juice of a lemon, the grated rind of two. Put on the tire. It is safest to put the bucket in which custards ar j boiled in a pan of boiling water, keep the water which surrounds the custard boil- ing ; there is less danger of its curdling or burning when boiled in this way ; stir until the thickness of rich cream. Beat the Tfhites to a stiff froth, stir the custard through it. Serve in cus- tard glasses, or line a glass dish with stale 01 stou^e cake tatui ated with wine, pour the oustard ever. 514 MRS. HILL S NEW COOK BOOK. 808J. Courtship and Matrimony. — Make ice-cream^ and trith it fresh soft, or canned peaches ; freeze all together. 809. Gelatine Jelly — Mrs. W.'s Receipt. — One box of Cox 5 t gelatine, two quarts of water, one pint of wine, two lemons, cue cj'iart of sugar, one and a half sticks of cinnamon, one and a half jozen cloves, two blades of mace, the beaten whites and shells of six eggs ; stir till it boils. Let it boil thirty minutes, and straia through a Canton flannel bag. Cox's sparkling gelatine is a superior article, and the direc- tions, which are very good, always accompany the packages. 810. Lemon Jelly. — One ounce of the best isinglass, one and • half pounds of loaf sugar, three lemons (pulp, skin, and juice), re- moving the seed. Pour on the isinglass a quart of boiling -vater ; stir into this the lemon ; add a glass of the best Sherry or Madi ira wwie. Strain into moulds. If the lemons are not fresh, add a little tartaric acid. If this does not congeal, dissolve, and add more isinglass. Orange jelly is made in the same way, using oranges instead of lemons. 811. Wine Jelly. — One ounce of Cox's Sparkling gelatine, ont pound of loaf sugar. Dissolve the gelatine in a pint of boiling wat»r; add the sugar and a quart of white wino. Stir the mix ture very hard, and pour it into a mould. When it has con- gealed, wrap the mould in a cloth dipped in warm water ; tin u out the jelly, and eat with cream. 812. Mane-Mange. — Take a pint of jelly after it Is prepared ; melt it, and mix with the yolks of six eggs well beaten, with two tablespoonfuls of sifted loaf sugar; put it into the kettle ag^in, FRUITS, ETC. 31 & and let it jiut come, to a boil. Tour it into a monl I, and set in a cool place, and stir for some time to prevent its curdling. JW with cream or custard, flavored with lemons. First make a pint. of jelly, then add the eggs. 813. Blanc-3fange, No. 2. — One measure of jelly after it if prepared, and one of cream. After they are melted together, flavor with sugar and wine to taste. Let it boil up once, and poui into moulds. Wet the moulds with cold water before using. 814. Carrageen or Irish Moss Blanc-Mange. — Pick and wash thoroughly one cup of Irish moss; pour to it one quart of milk. Sweeten to taste. Let it boil until it thickens ; strain through a thin cloth, and pour into a mould. Very little boiling is nece* »ary. Eat with sweetened cream or with custard. 815. Corn Starch Blanc-Mange. — Four or five tablespoonfuls of starch to one quart of milk; beat the starch thoroughly with two eggs, and add it to the milk, when near boiling, with a little salt; boil a few minutes, stirring it briskly. Flavor with rose, lemon, or vanilla, and cool in small cups or wineglasses. When cold and stiff, turn into a glass stand. Sweeten it while cooking, oj use a sauce of sugar and cream. Farina blano-mange is made in the same way. Set on ice if convenient. 816. Arrowroot Blanc- Mange. — A teacupful of arrowroot wet up to a paste with a little cold water. Boil a quart of mil J. and pour to the arrowroot, stirring it well. Boil again until it thickens, and pour into cups or moulds. Flavor and sweeten tc taste before boiling the second time. By the addition of a few eggs, and a little butter, this makes a very nice custaii, baked in • rich paste. Potato starch may be used in the same way. 816 MRS. HILL'S NEW COOK l.^CK. 817. Isinglass Blanc-Mange An ounce of ishiglaas (in warn woather an ounce and a quarter) ; dissolve in a pint :>f boiling water. Let it stand until cold ; add a quart of milk and a stick of cinnamon. Boil until the isinglass is dissolved; sweeten and flavor to taste, and turn into ?«^ulds. Wet the moulds with cold water before pouring in the blanc-mange ; it will turn out better. 818. Ice Pudding (A Delicious Dessert). — Make a rich boiled custard of a pint of milk, pint of cream, yolks of eight eggs ; sweeten to taste. Beat smooth, adding rose-water, a quarter of a pound of sweet and bitter almonds ; mix a quarter of a pound of raisins seeded, the same of currants, half as much citron and preserved orange peel ; flour these well. Pour the custard hot over the fruit ; mix well. When cool, add a pint of whipped and drained syllabub. Put it into any kind of mould of pretty shape, and freeze it. Serve with custard or syllabub sauce ; flavor and nweeten to taste. 819. Fruit Jellies — Should be made with the best loaf sugar. The pulverized sugar is more or less adulterated. The fruit should be of good quality, and free from defects. Jellies should be made in a brass kettle, or in iron lined with porcelain. When brass is used, great pains should be taken to keep the kettle per i\ elly bright and clean. Jellies are best kept in tumblers, cups, ot sinali moulds. The vessels should not be quite filled. Letter paper or tissue paper, cut to fit the top, should be wet in a little brandy, and laid on the jelly in the mould. Thicker paper should be cut of a little larger size, and pasted with the white of an egg over the tops of the moulds. Put up in this way, the jelly will koep for years. It should be set in a dry, cool place. Tc know when jelly is done, diop a teaspoonful in cold water. If it drops clear frc m the spoon, and becomes of a proper consist- ency, take it off imirediately. Should it unfortunately become ropy from boiling too long, it can be used to a very good purpos*
» not to break them. (The more full) to prevent this, but tew should be boiled at a time during the whole process.) Tor making your syrup, use the best loaf ^u^ar, in the proportion of a pound and a half to a pound of the fruit. Put the sugar in :h« Kettle, and cover with cold water. When it has boiled sufficients fc> form a thin syrup, pour it, boiling hot, ever the fruit, ana sol it away to stand twelve hours. Boil again, this time boiling th^ fruit for about half an hour. Pour the syrup over again, and let rt remain twelve hours. Then return all to the kettle until »he fruit is fully penetrated with the syrup and looks clear. Pat up 820 MR8. dill's new cook book. in glass jars, and should the syrup appear thin after standing several weeks, boil again. Lemons can be preserved in the same way. 824. Citron Preserves. — Take the citron melon ; if not verj large, cut through the melon crosswise in slices about a quart*.) t f an inch thick ; remove the outer rind and the seed, and noti i the edge tastily. If the melon is too large for this, cut the siica of a convenient size. After preparing the slices, soak them for twelve hours in lime water (made by dissolving two hmdfuls of lime in three gallons of water), changing the pieces twice from top to bottom. Then soak in clear water, changing the water twice; then scald in alum water. Now place in the bottom of the preserving-kettle a layer of grape leaves, upon this a layer of citron, then a layer of the leaves, and so on until you have put in all your citron, with a layer of leaves on top. Pour in enough water to cover them, and boil for half an hour; then take out the citron, and plunge into cold water. Boil again with the lay era of grape leaves, and plunge again into the cold water. Repeat this several times ; then boil, for half an hour, in a moderately strong ginger tea. To make the syrup: Use a pound and a half of loaf sugar to a pound of citron. After boiling, strain it boiling hot upon the fruit, and let it stand. The next morning boil until the citron is clear and tender. Citron should never be eaten until it is at least a mon'h old. Watermelon rind, peeled and cut into fanciful thapes, may be preserved in the same way. Musk melons, fulli rij e, are sometimes used. They should be cooked without soak big removing the inside soft part and the outside rind. 825. Glass Melon. -Gather the melons when fully grown, bul Dtfore they tirn yellow; scrape off the green part of the rind, and cut a small piece from the stem end of the melon. With the handle of a small teaspoon remove the contents : scald there In alum water; plunge them in cold water; let them remain unt*' PRESERVES, ETC. 321 eold. Scald them again in fresh water, boiling a few miiiUtes; pJunge again in cold water ; repeat this four times. Make a th'm syrup, allowing one pound and a half of loaf sugar to a pound of the melon. Scald the fruit in this; pour all into a tureen of deep covered dish; let it remain one night; next mornitg retuixs *n the kettle. Slice one lemon to two poui ds of citron; iemovt he seed, and boil with the melons until they are tender. 826. Pineapple Preserves. — Wash the fruit and boil, without paring, until they are tender. Take them out, pare them, and slice lengthwise, so as to remove the hard centre. Make a s\rup, using a pound of sugar to a pound of fruit; pour it, when boiling hot, over the fruit, and let it stand until the next morning. Then pour off the syrup from the fruit, and boil it until nearly thick enough, when the fruit must be put in and boiled in the syrup for fifteen or twenty minutes. 827. To Preserve Strawberries. — Take the weight of the straw berries in double-refined sugar. To each pound add a quarter of a pint of water ; boil to a thick syrup. When it cools, pour it over the berries, and let them stand all night. Next morning boil the syrup and fruit ten minutes. Repeat this process for three days in succession. As the syrup becomes thinned by the acid juice which exudes from the strawberries, there would be danger of fermentation unless re-boiled as directed. As this fruit is difficult to preserve from fermentation, it should be put up in air-tight cans or in small jars, «md very carefully tied or sealed up. Keep them in \ cool place. 828. To Preserve Raspberries and Blackberries. — J* or these ft-uits use an equal proportion of sugar. To each pound of the tugar add about a wineglass of water, and boil to a thick syrup* Put the fruit in, and let it boil for fifteen minutes ; take it out *ith a perforated skimmer ; spread on dishes, and let them stand la the sun. When the syrup has boiled to a proper cousistenoj, 14* £22 MR8. HILLS NEW COOK BOCK. put tfie fruit in small jars, wic pour the syrup over. Seal tightly Small delicate fruits such as raspberries, black berrie * 5 etc., •'equir* very little cooking. Long boiling impairs their flavor, and ren ders them hard. 629. To Preserve Cherries. — With a goose-quill, sharpened U t pcint as for a pen, remove the stones from a part of the fruit that you wish to use. Prepare a syrup in the same proportioni as directed in the foregoing receipts, and when nearly thick enough, add the fruit, and allow it to boil briskly for thirty minutes ; then remove with a perforated skimmer, and let the syrup continue to boil until of a proper consistency. Then pour over the fruit, and put up as directed in preceding receipts. The reason for stoning part of the cherries, is that the seed contain so much Prussic acid that to allow them all to remain would impart too strong a flavor to the preserves. 830. To Preserve Grapes. — Grapes are preserved in the same way, without seeding them. Select, for preserving, fruit that is not entirely ripe, carefully removing all that are defective. The Scuppernongs are very nice. 831, To Preserve Plums. — For large, fine plums, that you wish to make particularly nice, remove the skins by scalding them. Make a syrup in the proportion of a pound of sugar to one of fruit, and when thick, pour it boiling hot over the fruit, and let it stand until the succeeding day. Repeat this for thiee successi ve days. On the third day put in the fruit and boil unti tfiey are done. This mode of preserving is preferred on account of the fruit breaking to pieces if preserved immediately. The ooiling syrup poured upon them hardens the fruit. Plums and damsons may be preserved in the same way witfc the skins on, and are very suitable for tarts and tartlets. R32. To Preserve Muscadines. — Wash the fruit carefully, PRESERVES, ETC. 323 pulp them. They are prettier with the seeds removed, but the process is a tedious one. Collect the j iice carefully with the pulps, and reserve the hulls for making vinegar, or for preserving %ith brown sugar for winter pie?. Make a syrup in the usual proportion — pound for pound Put in the fruit, and boil until it looks clear. 833. Crab Apple Preserve. — Boil for a «hort time in clear water. Be careful not to boil too long, as the fruit mashes very easily. Just as soon as they are soft enough to admit of remov- ing the cores with a goose-quill, push them out. Soak, for one night, in weak alum water; from this, soak in clear water for two hours. Make a syrup in the proportion of one and a half pound of sugar to one of fruit ; put the fruit in, and let it boil until it looks clear. Take them out, and if the syrup is not thick enough, continue boiling until it is of proper consistency. 834. To Preserve Figs. — Take the fruit when not quite ripe Soak for ten or fifteen minutes in weak, warm soda water to re- move the skin ; or peel thinly with a sharp penknife. To one pound of figs use three-quarters of a pound of sugar. When the syrup is made, put in the fruit, and let it boil until half done ; take them up, and spread on a dish, and put in the sun. Let the syrup simmer slowly, always carefully removing any impurities that may rise to the surface. When clear, put in the figs ; let them cook until transparent, taking them out separately when done. Set in the sun again; if the syrup is not clear, &'rim again; do not let it boil away too much. Put the figs in jars, and when the syrup is cold, pour it over them. The small kind, called the Celestial fig, is better unskmnecL 835 Preserved Peaches. — Ir. selecting this fruit for preserving, the best are the yellow, freestone peach, before it is quite ripe, taking care they are yellow throughout, as those that are red next to the seed. make a dark preserve. Peel >hem. and out m 324 MRS. halves, throwing immediately into cold water to prevent theii turning dark. Weigh the sugar in the pr< portion of pourd foi pound, and put down in alternate layers to remain a11 night. (It is best to prepare them late in the evening, and preserve earl) next morning.) In the morning, pour off the syrup, and clarify Lj using the white of an egg to a quirt of juice. Skim while boiling, and strain through a thin cloth. Put in the fruit. Have ready a few peach kernels blanched, and put in with the fruit. Cover lightly witfe an earthen plate, and let them simmer gently until the peaches are clear, removing the plate occasion- ally to turn the fruit from the bottom. When done, take the peaches up, and spread on dishes, and set in the sun half an hour, letting the syrup continue to boil until thick enough. The peach mentioned in the beginning of this receipt is the variety that I prefer for preserving. The white English and the yellow cling- stone are also very fine for this purpose. In cutting the fruit, take care to have the slices of a uniform thickness, or the thin ner slices will boil to pieces before the thicker ones are done. 83€> To Preserve Quinces. — Wash the fruit; peel it, and as you peel, throw in cold water. Cut in slices of uniform thick- ness ; put them in a kettle, and cover with water ; turn a plate over them, and let them stew until tender. Take them out, and into the water (allowing a tumbler of the water to a pound of sugar) in which they were stewed put the sugar in the proportion of pound for pound. Unless loaf sugar is used the syrup will need clarifying. Skim off the impurities, and when the syrup is clear put in the fruit; cover again with the plate and simmer gently until done. Take up with a perforated skimmer and spread on dishes to cool. Quinces will be very hard unless tewed before the sugai is added. 837. Pear Preserver. — Throw the pears into water as you peel them. Remove the cores or rot as may be preferred. Preserve axActly as you would quinces. MARMALADES, JAMS, ETC. It pu* up in small quantities, and for immediate use, three quarters of a pound of sugar to a pound of fruit is sufficient; but if it is desirable to keep them longer, a pound of sugar is a better proportion. As in preserves, the best sugar should be used. 838. Orange Marmalade. — For this, use the pulp that has been removed previous to preserving the rinds ; carefully pick out all the seeds. If the oranges are sweet, three quarters of a pound of sugar is sufficient to a pound of fruit — for the sour orange equal proportions will be required. Mix the fruit and sugai well ; add half a tumblerful of water to a pound of sugar, and boil for half an hour, stirring a great deal to prevent their burn- ing. A little of the peel, boiled in clear water, and shredded very fine before adding to the mass, gives an improved flavor to this marmalade. 839. Apple Marmalade. — Peel and slice the apples ; weigh and put them into a kettle, and stew until tender. Mash them fine ; add the sugar in the proportion of pound to pound. Let thera cook slowly, stirring very frequently. By no means allow it to scorch, and when the mass has a jellied appearance, it is done. About half an hour will generally be found sufficient for making the marmalade, after adding the sugar. 840. Quince and Peach Marmalade — Are made in the same way. They should be put up in tumblers, or very small jars. They are very good for tarts and tartlets. 841. Strawberries. Raspberries, Blackberries and Grape*— AW make nice marmalade or jam. 326 Mrs. kill's new jock book, 842 Compote of Apples. — To one pound of fn.it> peeled and eliced, add one pound of sugar. Boil until the apples can be pierced with a straw. Take the fruit out, and place in a glasi or other deep dish. Add to the sv rup half an ounce of gelatine to 3 pound of the fruit, and boil for ten or fifteen minutes. Pour •t e. the fruit when cool enough. The gelatine is not absolutely lecessary, but it is a great improvement. Oranges may be dv*n .a the same way. Compotes may be made of small fruits, such as plums, apricots, damsons, etc., without peeling. They an delicious, and may be used as desserts, served with cream o* mock-cream sauce. 843. Frosted Fruit. — Select perfect fruit of any small variety, such as cherries, plums, grapes, or small pears, leaving the stems on. Dip them, one by one, in the beaten white of an egg, or is a solution of gum Arabic, and from that into a cup of very finely pulverized sugar. Cover the bottom of a pan with a sheet of fine white paper ; place the fruit in it, and set in a stove oi oven that is cooling. When the frosting on the fruit becomes firm, heap them on a dish, and set in a cool place. 844. Apple or Gooseberry Fool. — Put the fruit in a stone jar, with a good quality of brown sugar in the proportion of half a pound to a pound of the fruit. Set the pan on the stove, or in an oven of hot water. Put a large spoonful of water in the bot* torn of the jar to prevent burning. When they are soft, pass them through a sieve. Have ready one teacup of new milk, the same of cream, boiled together, and left to cool. Sweeten the- mustard, and by degrees add the fruit. Nice dish for tea. 845. To Bake Apples or Quinces. — Core them, and fill the cavities with nice sugar. Sprinkle the outsides with sugar, and to a large dish containing a dozen, add a tumblerful of "water. Bet them to bake slowly. They may be served with meats, ot as a dessert, with cream sauce. Use them cold. MARMALADkrS, JAMS, ETC. 321 Pears are very niee baked in the same way; but, being a rather insipid fruit, it is best to squeeze over them the juice of • lemon, throwing the peel into the water that is added to them. 846. Stewed Peaches. — Peaches also make a nice de sert, bu a/e better stewed, peeling them, and removing the stones or rot* as is preferred. These methods of preparing fruit are also niea for tea. Serve with them cream or mock-cream sauce. 847. Candied Orange and Lemon Peel. — Remove the pulp and inside skin ; cut the peel in strips lengthwise ; boil in clear water until tender. Make a syrup in the proportion of half a pound of sugar to a pound of the peel, adding to the sugar as much water as will melt it. Put in the peel, and boil over a slow fire until the syrup candies; then take them out; strew powdered sugar over them, and set in the sun to dry ; or, if the weather will not admit of this, dry them in a warm oven or stove. These will be found very useful in making fruit cakes and puddings. 848. Peach Chips. — Peel good peaches, not too ripe, as in that case the chips will be very dark when dried. Slice the peachet very thin ; have ready prepared a syrup made in the proportion of half a pound of sugar to a pound of fruit, and water enough to melt the sugar ; the syrup must be very thick. Put in the chips, and scald them well. Remove them with a perfc rated skimmer, and dry in the sun. After they are dry, pack closely in jari, sprinkling finely powdered sugar between the layers. This pre- paration well supplies the place of raisins in making fruit pud dings, and plain family fruit cakes. 849. Peach Leather. — Peel very ripe, soft peaches ; rnash them fine, and strain through a colander. If the peaches aie not very •weet, add a little sugar. Butter well panes of glass, and spread the paste smoothly upon them. Put in the sun to dry ; when dry on one side., turn it, and when perfectly dry, roll and keep in 82& iir8. hill'b new cook book. boxes. When not convenient to use the glass, batter strips o* cloth, and spread upon well-seasoned boards. 850 To Dry Figs. — Take ripe figs ; dip them in moderately strong soda-water, and wipe them. Have ready a syrup made >f half a pound of sugar to a pound of the fruit. When it b thick, drop the figs in, and let them scald well. Take them up snd place then, in a dish with the stems up. With the bottom of another dish or plate press them gradually to a flat shape sprinkle them with fine sugar, and set in the hot sun. Turn them with a knife, and sprinkle again with sugar. When dry, pack in boxes or jars, with sugar between the layers of figs. M the weather is damp, dry in a warm oven or stove. 851. Tomato Figs. — Use thoroughly ripe tomatoes ; pour boil ing water over them to remove the skin; weigh them; place them in a stone jar, with an equal quantity of good sugar. I*et them stand two days; then pour off the syrup; boil and skim it until no scum rises. Pour it over the tomatoes ; let it stand *.m o days ; boil, and skim again. After repeating this process for the third time, they are fit to dry, if the weather suits ; if not, keep them in the syrup. They will dry in a week. Pack in boxes lined with white paper, putting powdered sugar between the layers of fruit. Should any syrup remain, it may be used for making common marmalade, or for sweetening pies. 852. To Dry Citron or Watermelon Rind. — After preserving oiace in the sun, and dry. They answer well in puddings and takes as a substitute for the imported citron. 853. To Dry Cherries. — Stone the fruit, and scald in a thick •?rup. Dry, ar d pack them away. Grapes may be done in the tame way, without seeding. These are very ni:e to store • aray for winter use, and the housekeeper who is well supplied with ■uch articles need never be at a loss for a dessert. HARMALADEfi, JAMB, ETC. 82* 854. To Slnr Dried Peaches and Apples. — Exai line the fruit mA\ ; wash well, rubbing it through the harois. I [>ur boiling water over it, and let it stand until the water cools. Put to stew with a little water in a preserving kettle, or a stew-pan lined with tin or porcelaiii ; the latter is best. Put on the cover, or turn a |late lightly over it, and let it stew until soft. Then mash through a colander; sweeten to- taste, and spice with tny thing preferred. Be certain never to stew fruit in an iron vessel, nor •et it to cool in tin. 855. TV Save Fruit without Sugar. — Put in wide-mouthed ., bottles ; fill up with cold spring water. Put them in a vessel of ■ water up to the neck; boil half an hour; tie bladders or oil-skiD over tight, or cork and seal while hot. Let them set until cold. Keep in a cool place. Use as soon as opened. Pack hay around < while boiling, to steady them. 85&£ Golden Honey. — Put five pounds- of sugar and two pints of water in a kettle ; bring it to a boil, and remove from the ■tove, stir in well, two pounds of honey ;, strain the whole, bottle, and it will keep for years. Good. for fritters, and buckwheat. 855f. Quaker Dish. — StDne one quart of ripe cherries; put a heaped teaspoonful of butter in a clean skillet. Fry when hot, and until the syrup is thick > adi sugar to taste, fry a ft w van ate* longer. FOR MAKING CANDIES. 866. Sugar Candy. — To three tumblers of good br rwn eng&r, •dd one tumbler and a half of cold water, one tablesp^ *r.iul of good vinegar, and a small teaspoonful of butter. Boil without stirriug until it begins to rope. To pull it, begin as soon as it can be handled, and take hold of the mass only with the tips of the fingers; pull rapidly. Use no grease about the hands, or ▼ery little. 857, To Make Ground Pea Candy. — Parch, shell, and beat the peas. Take up the candy before it has boiled as much as in the first receipt, and use more butter ; stir while boiling. When poured out, mix in the peas. Almonds and grated cocoanut may be used. 858. Cocoanut Candy. — Use equal quantities of loaf sugar and grated cocoanut ; add enough milk of the cocoanut to moisten the sugar. Put it to boil, and stir almost constantly. When the candy begins to turn to sugar, stir in the cocoanut as quickly as possi- ble. Pour it into buttered dishes. Cut while warm with a but tered knife. Parched ground peas (beat) may also be used. 859. Molasses Candy. — Half a gallon of West India molasses one pound of sugar, a teaspoonful of essence of lemon, the juice of two large lemons (but this must not be added bo tore the candy is nearly done) ; add the rind of one when the molasses is firs put to boil ; stir occasionally. Boil steadily three hours, oi until upon cooling some on a plate it will be found stiff enougk. Pour it off; pull as the sugar candy. Flavor with ginger, if A it preferred to lemon FOR MAKING CANDIES. 33 J 860. Toffie. — One pound of loaf sugar, three ounces S butter, Mid ihe grated rind of one lemon. Boil a quarter of an hour; pour into dishes slightly buttered. Cut in strips with a buttered knife, but do not attempt to raise them until cold. A pound of thin shelled almonds will yield half a pound *hen shelled; if very thick shelled, it will require mc:e. 861. To Make Almond Macaroons. — Half a pound of shelled almonds, a quarter of a pound of butter, the whites of three eggs ; twenty-fbur large teaspoonfuls of powdered loaf sugar, a wine- glass of rose-water, a large teaspoonful of mixed mace and cinna- mon. Blanch and beat the almonds the day before they are needed. Beat and sift the spice. Beat the eggs stiff; add to them gradually a teaspoonful at a time until all is in ; beat hard; add the spice, dissolved in the rose-water; then the almonds. It should now look like a soft dough ; if too soft, add a few more almonds. When mixed, take a little flour in the palm of the hand ; take up a small lump with a knife ; roll it on the flour in your hand into a ball; flatten it slightly. Have ready a long shallow tin pan buttered ; lay the macaroons on it as they are formed ; place them about two inches apart. Bake in a moderate oven eight or ten minutes, or until a pale brown color. The top of the oven should be hotter than the bottom. If baked too much they become very hard, and lose their flavor if too little, they will be heavy. They should rise, and crack open somewhat. Grated cocoanut iray be substituted foi almonds. 861 J. Candy. — One quart of molasses, one pint of sugar, one good tablespoonful of butter; boil half an hour over a slow lure; one quart of ground peas, parched and shelled. Boil quarter of an hour ; pour into shallow dishes. 861 f. Taffy. — Fill a quart boiler with sugar, leaving room for It to boil ; moisten the sugar with molasses, a heaped teaspoon- ful of butter; the juice of a lemon. Flavor with tuo jied, or TV, CAN FRUIT AND VEGETABLES. "The chief ager* in the work of preservation is heat, li aftst (he application of heat for a certain time (by which process l\n •ir is expelled) the article be sealed up hermetically, it will re main unchanged for an indefinite period." " The fruit and vegetables should be canned as early as possible after being gathered. '■ How to know that the can is hermetically sealed and that the contents will keep : The contents, as soon as they cool, wiV slightly shrink, leaving a vacuum, and the top and bottom of th« cart will become concave from the pressure of the external air. This shows that the sealing is complete. Set the can in a warm place, and if, after four or five days, the concave condition of the top and bottom remain, all is right." Peaches should be peeled ; if they are clear-stone, halve them ; if cling-stone, cut in slices of uniform size. As you cut tnem throw them into water; first, however, weighing them. With sugar in the proportion of half a pound to a pound of the fruit, put them in a vessel, the fruit and sugar in alternate lay ere (seme persons prefer less sugar; enough, however, must be used to make them palatable). Let them stand until all the sugar ia dissolved. Then put all into a preserving-kettle, and let them remain until the fruit is thoroughly penetrated with heat; sav,for half an hour. While the fruit is boiling hot, fill the cans, and eeal immediately. To can quinces it is necessary that the fruit, after being pared and cut into pieces of uuiform size, should be bo^ed in clear wate* until slightly tender. In the water in which they were boiled (allowing half a tumbler to a pound of sugar) dissolve sugar in the pi >portion of half a pound to a pound of the fruit. As soon as the sugar is dissolved, and the syrup TO CAN FRUITS AND VEGETABLES. 53* Degins to boil, return the quinces to the kettle, and boil for fifteen minutes. Can them while boiling hjt, sealing imrwodi ately. Pears may be done in the same way. Smaller fruits — raspberries, strawberries, blackberries, cur rants, etc., are done as follows: Pick and wash the fn.it, care faUy. and weigh, allowing to a pound of fruit half a pound i«ui from it, as it stirs up the *«diment which is at the bottom of ihe jug. Cover inside of <«? funnel with a piece of muslin before placing it in t\*e njouto . X the bottle; fill the bottle, and •vrk immediately, driving tne corx in with a wooden mallei Of 836 MRS. HILL'S NETS' COOJC BOOK. light hammer. (Never use old corks.) Cover the neck of the bottle with cem int. Keep in a 300I, dry place. 804. Muscadine Wine. — Gather the fruit ripe ; bruise them with Nit breaking the seed. (The Scuppernong grape makes wine ■ >f * *ea itiful Champagne color, as will also the pulp and juice cf the muscadines if the hulls be rejected.) Put the mass in an open reasel, and cover with a cloth. Stir three times during the first twenty-four hours. Let it stand two or three days. Draw off the liquor clear ; if in a wooden vessel, bore a hole near the bot torn, and draw off carefully, passing it through a flannel cloth ot bag. A dd sugar until it will float an egg to the surface. Pour into a vo-ssel prepared thus : Melt brimstone in an iron ladle, and saturate a cotton cloth with it. Set one end of the cloth on fire, and put it into the cask ; put in the bung lightly until the rag is nearly consumed ; then drive it in tightly. After the cask has remained thus for two or three hours, pour in the juice ; leave out the bung, covering the hole to keep out dust and insects. The cask should be entirely filled with the juice, and added to, a little every day, from a bottleful kept for the purpose. Do this until It ceases to ferment. Then drive in the bung; have a gimlet- hole near the bung, and stop lightly with a peg to allow the gas to escape. In three weeks drive in the peg. Examine in Decem- ber; pour into another cask similarly prepared. Repeat thin eome cold, clear day in March. Bottle when clear. When a small quantity is to be made, use jugs as in the receipt for grape wine. 865. Blackberry Wine. — Use ripe berries. To every gallop ©f the fruit pour a quart of boiling water. Let them stand twenty four hours. After that time, pour off the juice (pressing the berries) through a colander into another open vessel. Strain again through a flannel or Canton flannel bag, and to every gallon of iuioe add two and a half pounds of good, clean sugar. Stir i* WINE8, CORDIALS, ETC. 33*7 up well, and put into jugs, filling them entirely. Add a Httl* more juice every day, from a bottleful reserved for the purpose, until fermentation ceases; then proceed precisely according to directions for making grape wine. 806. Cider Wine, — Fifteen gallons of cider, fresh from thi |>ress ; to each gallon, add two pounds of good brown sugar. When the sugar has dissDlved. strain the mixture into a clean cask. Let the cask want two gallons of being full ; leave out the bung for forty-eight hours. Put in the bung, leaving a little vent until fermentation ceases ; then bung up tightly. In a year it is fit for use. It needs no straining ; the longer it stands upon the lees, the better. 867. Tomato Wine. — Let the tomatoes be fully ripe. After mashing well, let them stand twenty-four hours. Then strain, and to every quart of the juice add one pound of good sugar. Let it ferment again, skimming frequently ; when clear, bottle. To use this, sweeten a glass of water to the taste, and add the tomato wine until sufficiently acid. 868. Strawberry Cordial. — To each quart of the juice allow a pint of white brandy, and half a pound of loaf sugar. Let it •tand two weeks. Pin a piece of musl»u in the bottom of a ■ieve ; strain, and bottle. 869. Blackberry Cordial. — Pvl very ripe berries in a jar, •over th^m with good peaob t-jan 3y. Cover well with oil-cloth ; let it stand a week. Strain the brandy from the fruit. Sweetea to taste. Add spices — one teaspoon of allspice, one of cinna- mon, aiid the same of cloves ; do not beat the spices. Pour on the sugar as much of the liquor as will dissolve it ; as soon as it t*>ils up, pour to the rest of the liquor ; mix well, and bottle. Peach cordial is good mado in the same way, only cut up Um 15 33* MRS. iiii.l's new cook book. peaches and scald them when the sugar and spices are scalded. Any cordial may be made in this way. 870. Agraz. — This is the most delicious and refreshing drir.k ever devised by thirsty mortal. It is made of unripe grapef |ounded, loaf-sugar, and water ; strained, and frozen. 871. Muscadine Cordial. — Pulp the muscadines. A few of the hulls left will give the liquor a beautiful color. Let it stand twenty-four hours. Strain it, and to every three quarts add a quart of good brandy. Sweeten to taste with loaf sugar. Bot- tle, cork well, and keep in a cool place. 872. Cherry Bounce. — Stone half the cherries ; fill the half full of the fruit, putting down a layer of fruit and a layer of good brown sugar in the proportion of a quarter of a pound of sugar to a quart of fruit. Fill the vessel with good apple oi French brandy ; tie it up securely. Let it remain until the cherries look a pale red ; then strain, and bottle. Use it by add ing water to taste, and more sugar if liked. This may be made in a jug; should be covered or stopped well, or the brandy v^ ill lose its strength. 873. Crab Apple Beer. — Boil the fruit until the water is a pleasant acid ; strain it. To a gallon, put a piece of yeast cake an inch square. Sweeten to taste. Use the second day. 874. To Keep Cider. — In the manufacture of pure cider, clean- liness is absolutely necessary in every step of the process. Lei the fruit be washed clean ; pick out all unsound ones. I*et the pi ess and casks be clean. Make that which is to be kept in cooJ WINES, CORDIALS, ETC 839 weather. Place he casks in a cool apartment. Wlile foe fer mentation progresses, the casks should be full, that all impurities owning to the top may flow over through the bung-hole. After active fermentation has ceased, the cider should be drawn off from the settlings into other clean casks, when fermentation will again be active for a few days. When fermentation beg : .ns to cease, slarify. Stir to each barrel two ounces of isinglass, or the whites of four eggs. After the clearing process, which will be eilected in a few days, take of the sulphite (not sulphate) of lime a quarter of ar ounce to the gallon, which dissolve in a little of the cider, and thoroughly mix with the contents of the cask. When filled, so as to exclude all air, drive in the bung. 875. Cherry Nectar. — To four pounds of the fruit washed and picked (stone half the fruit) put three tumberfuls of white wine or good apple vinegar. Let it stand four days. Strain through a Hoth, and to a pint of juice add a pound of loaf sugar. Boil in ' porcelain kettle a quarter of an hour. When cold, bottle and cork it; keep in a dry, cool place. To use, pour a tumbler half full of the nectar ; add a few pieces of ice ; fill with very cold water. A refreshing summer drink. 87b\ Raspberry Nectar. — Pour over two quarts of ripe rasp berries a quart of good apple vinegar. Let it stand until the fruit ferments; then strain, and to every pint of juice add three quarters o a pound of loaf sugar. Simmer twenty minutes. Strawberry, blackberry, etc., may be made in the same way. Use by half filling a tumbler, and adding ice-water. These nectars may be made effervescing drinks by adding to tne water sufficient soda. Put the \inegar in the tumbler; ponr in the soda-water. When the ^aste of the fruit is not distinat, pour off the vinogar and pour it over fresh fruit. Let it set a day. and strain. 877. Lemonade, — Roll half a dozen large lemons well; cut 340 Mh». will's new cook book. them in thin slices (when the lemons are small, use eight) ; put • layer of sugar (use two tumblers of crushed sugar) and a layei of thi sliced lemons; press the mass slightly; let them remain a q muter of an hour. Pour upon the lemons a gallon of cola v&ter. Stir them from the bottom ; add more sugar if not swee enough. Put in the glasses (if convenient) small bits of ice, am 1 pour in the lemonade, putting a slice of the lemon in each glass Orangeade may be made in the same way of sour oranges, or if sweet, add two lemons to six oranges. Pomegranates al»f make a pleasant aoid drink, prepared from the seed, sweetening to taste. 878. Sherry Cobbler. — Dash lemonade with Sherry wine; add ice. 879. Lemonade an Lait. — One tumbler of lemon juice, the same of Sherry wine, three quarters of a pound of loaf sugar, a quart of boiling water ; mix, and when cold, add two tumbles of boiling sweet milk. Strain after it has stood twelve hours. Seven lemons will make a tumbler of juice. Preserve the peel, and dry, or infuse them in strong fourth-proof brandy, and k^ep it for flavoring cakes, puddings, and sauces. 880. Cream Beer. — Take six pounds of double-refined sugar, four ounces of tartaric acid, and two quarts of water ; put thia on the fire, and when just warm, add the whites of two eggs beaten to a froth. It must not come to a boil. Pour it off through a thin cloth, without squeezing. Flavor with lemon Fettle, and keep in a coo", place. To use this: Pour mto a tumbler tw:> tablespoonfuls of thi ■yrup; fill two-thirds full with water. Just as it is drurA, sti- ll) half a teaspoonful of soda. 881. Ginger Beer (superior). — To six quarts of water add ono ounce of cream of tartar, and two ounces of white Jamaica ginger, boil it ten minutes. Strain it ; aild to the liquor a pound of loaf WINKS, CORDIALS, ETC. 341 •ugar. Put it on the fire ; let it simmer ur til the s Jgar is dis- solved. Pour into an earthen vessel, into which has been put two ounces of tartaric acid and the rind of one lemon. When lukewarm, add half a tumbler of strong hop yeast. Stir all wcl. together, and bottle; tie down the corks tightly. Vso in P few days. 882. Ginger Beer, No. 2. — One ounce of ginger bruised and boiled in a gallon of water, with the peel of two lemons ; boil quarter of an hour. Pour out in an earthen vessel ; when cool, add the juice, with an ounce of cream of tartar, and one pound and a half of good sugar. Add another gallon of cold water, the whites of two eggs beaten to a froth, and stirred in when the water is lukewarm, and half a tumbler of good lively yeast. Let it ferment three hours ; then bottle, and tie the corks down. 883. Imperial Pop. — Three ounces of cream of tartar, an ounce of bruised ginger, a pound and a half of loaf sugar, half a tumbler of lemon juice, a gallon and a half of water, a wineglass of yeast. Shake well together ; bottle, and cork well. 884. Spruce Beer. — Three gallons of boiling water poured upon one quart of West India molasses ; mix we^. When tepid, add one ounce of essence of spruce, one of essence of winter green, and a pint of yeast. Let it stand twelve hours; bottle, and cork. In half a day it will be fit for use. 885. Ginger Beer. — Boil together four galkns of water, one I int of hops, twenty races of ginger, beaten. Boil briskly naif an hour; keep the vessel covered; strain; sweeten with good mo lasses. When tepid, add a pint of brisk yeast. Cover it closely with a thick cloth until morning; then bottle, and cork tight, Scald the corks, and drive them in, and tie down with twine Keep in a cool place. It will be ready fo/ use the third day Less yeast may u.3cd if tne t«ste is not Uked. 312 mrs. hill's new cook boor. 88G, Cheap Beer.— -Two tablespoonfuls of fulvt:ized ginget one pint of hop yeast, one pint of molasses, six quarts of cold water; mix well, and bottle immediately ; in twenty four hours it may be used. 887. Corn Beer, — Boil a quart of corn until the grains era k Put the grains into a jug, and pour in two gallons of boil nig water; do not use the water it was boiled in; add a quart of molasses, a handful of dried apples, and a laige tablespoonful of ginger. It will be ready for use in two or three days. Jf th<» weather is cold, set it by the fire. It may be kept up several weeks with the same corn, sweetening the water before pouring in the jug. 888. Persimmon Beer. — One bushel of sweet, ripe persimmons, mashed ; half a bushel of wheat bran. Mix well, and bake in loaves oC good size. Break the bread in a clean barrel ; add twelve gallons of water ; sweeten with molasses. As soon as the fermentation ceases it may be bottled. Make in a warm room. Another way : Use the fresh fruit, putting on the bottom of a cask a layer of straw, then persimmons, dried apples, the honey locust broken up ; a little wheat bran will assist fermentation ; re- peat this ; fill the cask with warm water. Keep it in a warm room ; when it ferments it is fit for use ; draw from the cask. If the weather is very cold, fermentation may be hastened by putting hot rocks in the cask. 889. Orange Syru}->. — Select sweet, thin-skinned oranges ; squeeze the juice; add sugar enough to make a thick syrup. Boil and skim until clear. Pour off when clear, and when cool, bottle. A tablespoonful in a glass of water is delicious. Flavor with a little of the grated rind ; put in before boiling ; a little iq puddirg-sauce is good. Lemons may be prepared in th«* same way. Flavor the sugar by rubbing lumps upon the ouis de of the fruit, and thcr add it to the juice, this is better than adding the peel. WINES, CORDIALS, ETC. 3431 890. Lemon Sponge. — Dissolve one box of Cox's gelatine in enough boiling water to cover it; add the juice of three lcinom when the water is nearly cold ; rub lumps of sugar upon the out. §ide of the lemons until they absorb the oil from the lemon peel \ *dd this tc the gelatine; stir well, and sweeten to taste. Stir it the whites of two eggs beaten to a froth. When it looks lik •poiige-cake batter, put in moulds. Eat with cream. 891. To Make Vinegar. — For a thirty-two gallon cask jse two gallons of molasses, one quart of yeast, one quart of *' old mother? three ounces of tartaric acid ; fill the barrel with rain water. In §ert a glass bottle in the bung-hole. Set in the sun. 892. Another Way to Make Vinegar. — One quart of molasses, three gallons of rain water, one pint of yeast. Let it ferment and stand four weeks. When grape or muscadine wine is made, pour water over the hulls ; let it stand to ferment; strain it ; add a tumbler of molasses to each gallon of liquor; put it in jugs, and after setting two weeks, drain the vinegar; wash the jugs, and re- turn it. Dip coarse white paper in molasses ; cut it in strips, and put a handful in the jug, unless a little of the " mother" can be obtained. 893. Apple Vinegar — Is made by adding a tumbler of molasse* to two gallons of hard cider. Draw it once or twice. Good /inegar may be made by pouring water over honey-comb after the honey has been squeezed out, taking care not to make the water too sweet. Let it set several days ; then strain it u to jugs, and set in the sun. Never put it upon the ground ; alway elevate the jugs & little. Add paper if the " mother" cannot U obtained. 893$. Mead. — Boil on© pound of honey, and one gill of water, ftkim it well. Stew two tablespoonfuls of ginger, one of all- spice in a little water, and udJ Lo it. When milk-warm add a wineglass of good ye»«U PICKLES. 8M. Hi j ion. — Take equal quantities of cabbage, green torn* toes, and white onions, and half the quantity of green pepper chop them fine, without bruising. Put them in an earthen ves eel — a layer of the vegetables, a layer of salt. Let them remain half a day ; squeeze them out, and pour over the mass weak vinegar. Let this remain twenty-four hours. Put into enough vinegar to cover them well, a seasoning of mustard seed washed and soaked half an hour ; half a box of ground mustard to a gal- lon of vinegar. Tie in a thin muslin bag mixed spices to season high, and black pepper. Take the vegetables from the weak vinegar ; put it in the jar in which it is to be kept; pour over the spices and vinegar ; tie the jar ; put it in a pot of water, and make the water around it boil an hour. 895. Sweet Pickle. — To three pounds of brown sugar put one gallon of vinegar ; spice to your taste ; boil all together a short time, and set off to cool. Fill a jar with the vegetables or fruits to be pickled ; pour the vinegar over them when cool, if you discover a white scum on the surface, pour the vinegar from the pickle and boil again, adding a little more sugar. When cool, return to the jar. Peaches stuffed, after neatly removing the seed, are nice made in this way. Figs ripe, but not soft, aie good ; so are cherries. Another Sioeet Pickle. — To eight pounds of fruit put fiv« of sugar, three pints of vinegar, two tablespoonfuls of allspice, two of cloves, and one of mace. Make the syrup ; pour it ovei the fruit, boiling hot, three mornings in succession. The fouiti morning put them on, and simmer them a little. PICKLES. 349 807. Tomato Pickle. — Take tomatoes two- thirds ripe ; prick them with a fork ; put them in a strong brine, and let them re- main eight days. Then put them in weak vinegar for twenty -fom bom s ; remove them to a stone jar. To one gallon of the tomatoes, add half a pint of mustard seed, one bottle of mustard, on Oil nee of cloves, one ounce of black pepper ground, one doze.i onions, peeled and cut into slices. Place them in layers; cove. the wnole with strong vinegar. 898. PickUd Onions. — Peel; boil in milk and water ten minutes ; drain oft* the milk and water ; pour over cold spiced vinegar. 890. To Pickle Peppers. — Take green peppers ; remove the seed carefully, so as not to mangle the pepper. Soak twenty -four tours in salt and water. Stuff with Higdon, or chopped cabbage, highly seasoned. Put them in an unglazed jar ; pour over weak vinegar boiling hot ; pour it off, re-boiling three days in succes- sion, and pouring hot over the peppers at the end of that time Pour over cold vinegar to cover the pepper. Tie over oil-cloth or a bladder. 900. To Pickle Cucumbers. — K ep them in salt and water three days ; then wipe them dry ; jut into a jar ; put in spices, and a small lump of alum ; pour over scalding vinegar. If a *hite scum rises, pour off the vinegar; scald, and pour over again. Always have plenty of vinegar to cover them well. Cucumbers can be kept in brine for a year; lay grape-leaves on top, and a weight to keep them ur der the brine. ( .K)1 Mangoes. — Young musk melons, peaches, peppers, large cucumbers, are all nice mangoei. Cut a slit; carefully remove the insides, or stones, if peaches. Lay in salt and water three or four days. Then stuff with Higdon ; put the edges together; ti* rfith a spring, or sew up separately in cloths. Lay in a btomj jar. 15* S46 Mrs. hill's new cook book. the cut side up. Boil sharp vinegar with a tabkspoonful of aldiM to three gallons of vinegar ; pour hot over the mangoes. Th« aluni makes them firmer. 002. Cabbage Pickle. — Quarter the heads, and sprinkle pretty Ihickly with salt; let them remain about twelve hours. Take tLem from the salt ; rinse in cold water, and wipe dry. If pre- ferred, cut them fine. Put them in a jar, and pour over them cold spiced vinegar. 903. Mustard Pickles. — Four ounces of turmeric, one of mace, one of allspice, one of cloves, two bottles of English mustard (large size), two gallons of vinegar, one pint of mustard seed. Let all together just come to a boil. When cold, put into a jar, and keep them stirred. The older they are the better. To pre* pare cabbage for pickling : Put the cabbage in very strong salt and water for three days ; take them out, and sun them for three days, turning them frequently. Then pour boiling water over them, and wring them out in a clean towel. They are then ready to be dropped in the atove pickle. Spices should b« pounded and put into a muslin bag. 904. Green Tomato Pickle. — One peck of green tomatoes sliced; one dozen onions sliced; sprinkle with salt, and let them stand until the next day ; then drain them. Use the following as spices : one box of mustard, half an ounce of black pepper, one ounce of whole cloves, and one ounce of white mustard seed Alternate layers of tomatoes, onions, and spices. C* ver with vinegar. Wet the mustard before putting it in. Boil the whole twenty minutes. 905. Mixed Pivkle — To each gallon of the strongest vinegai ftdd four ounces of flour of mustard, three ounces bruised ginger, two of turmeric, half a pound of peeled eschalots slightly baked it an oven, two ounces of garlic prepared in the same manner, • P1CHLE8. 341 quarter of a pound of salt, and two drachms of Cayenne pepper Put these ingredients into a stone jar; crowd very closely ; place near the fire for three days, shaking up occasionally. It will thee be ready for the vegetables. Before putting the vegetables into the vinegar they must be kept in brine three days, and then driod fn the sun — small cucumbers, button onions, cauliflower, beans peppet etc. 906. Walnut Pickle. — Take one hundred nuts when just soft enough to be pricked through the kernel with a needle, one ounce of cloves, one of allspice, one of nutmeg, one of black pepper (whole), one of ginger, the same of horseradish cut up fine, half a pint of mustard seed, and four heads of garlic tied in a bag Wipe the nuts ; prick them with a fork or coarse needle ; pack them in a jar, sprinkling the spices between the layers. Add two tablespoonfuls of salt to vinegar enough to cover the walnuts. Boil it and pour hot over the nuts in the jar, and cover with an oil-cloth or something that will preserve the strength of the vine- gar. Keep a year before using. The vinegar from it makes ex cellent catsup. 907. Chow. — Horseradish grated fine, two cups ; \ teaspoon ful of turmeric, two tablespoonfuls of celery seeds, four tablespoon- fuls of sugar, and two tablespoonfuls of white mustard seed; vinegar to cover it. Some persons use the horseradish without the addition of anything except loaf sugar and vinegar enough to acidulate it pleasantly. Packed in very small, wide-mouthed bottles and well corked, it keeps well. November is the proper incLth to make it. Then new beds may be set from the small r>ots that will not answer, for grating. The tops cut closely having a few eyes, will also answer for planting. 908. Cabbage. — Shred the cabbage, sprinkle with salt, and let It lie two or three hours; shake off all loose salt; put a layer of cabbage, one of grated horseradish, celery seed, a little green pjp M8 MRS. hill's new cook book. per, allspice, and, if liked, a little turmeric to give the pickle • yellow tinge. Add another layer of cabbage until all is disposed of. Cover with cold vinegar. Scald this if disposed to mould. 909. Artichokes. — Scrape well ; soak a few hours in cold watPi {suited). Spice vinegar, adding coriander seed, mace, mustard eced, black pepper, allspice, and a few cloves. Pour this over the artichokes boiling hot. Cover well. 910. Green Tomato Sauce. — One quart of green tomatoes cut up fine, a small onion shred fine, a tumbler of good brown sugar- one of vinegar, pepper, salt, allspice, and cloves to taste. Boil to a jam, stirring frequently. It must not scorch. An excellent gauce for fresh meats. Keep in small jars. 910£. Imitation Horse- Radish Pickle. — Wash and peel a large gweet potato, grate it and season with mustard, one teaspoonful of salt, same of black, a little pinch of red pepper, one tea- Bpoonful of mustard, half a teacup of vinegar; rub these well together and pour over the potato. 910}. Td Color Pickle Green. — Scald in salt and water ; tf one gallon of water, two pounds of salt. Let this remain ovei the picklo three hours; then pour eff, and scald with hot vine- gar. Let !>his stand three days. Pour oif. *nd sedd in fret) vinegar. j COFFEE, TEA, ETC. To have this popular beverage in perfection; several points r% t^ire attejA.cn. First, the coffee must be of good quality, un ftdulterated. Nothing is better than old U. S. Java. Micha ii » superior coffee — dearer than any other. When a good arti/ie is found, it is best to buy by the quantity ; age improve it if carefully kept. A box of seasoned wood answers the purpose. It should be elevated a few iivi.es, that ur^ier it may be kept clean as well as around it. Coffee, before and after toasting, readily absorbs any disagreeable taste or odor with which ft comes in contact. It is a good plan to wash, pick out all foreign substances, and dry well, several pounds at once. K^ep in a well-covered jar. But in toasting it is different. Use a small quantity. It is best to toast only what is needed for the occasion. Very few persons like the trouble of doing this, but it certainly compensates. The grains must be of a uniform dark brown color from the surface to the centre. A roaster, such as is in very general use, answers the purpose much better than an open vessel. The grains should be constantly agitated to be of a uniform color. When the toasting is half accomplished, fui a pound Jrop in an even teaspoonful of butter. When roasted iufficicntiy, glaze it; shut it up in a close, well-covered vessel (glasa Ii best) ; keep it in a clean, cool place ; grind as needed, neither too fine ner coarse. CofTee should not set after the boiling Is com* pleted. It loses every moment some of its deligntful aroma. The coffee-boiler should always be kept clean, well-scalded, and sunned after each boiling. It is the practice of slovenly, carclbJi cooks, to leave the grounds from time to time in the boiler, and whtn the vessel is needed, empty, and hastily rinse it, leaving much of the former contents adhering to the sides.. The result of *ach management is, that the coffee, ii stead of being the deli- 360 MRS. hill's new cook book. cio'isly exhilarating drin* it may be, is flat, insipid, muddy, and absolutely pernicious. Even when the boiler is in perfect ordei for receiving the cofo* it should be well-scalded. To make th* coffee : Pour in boiling water, exactly the quantity needed allow- rag a pint for every two heaped tablespoonfuls of fresh-ground *>tfe coffee into a paste ; stir this into the boiling water. Never fill the boiler so full of water as to allow no room for the coffee to swell. As it swells it will be very apt to boil over unles9 watched; remove the boiler a moment from the fire; scrape down on the inside. Boil very briskly a quarter of an hour. Take the boiler from the fire ; pour in half a teacup of cold water ; let the coffee settle five minutes. When the boiler is first put on the fire, fill the coffee-pot or urn in which it is to be served, with boiling water. When the coffee has settled, and is ready for the table, pour out the boiling water carefully, and im- mediately pour in the coffee on the grounds, being particular not to disturb them. Serve without delay, using good, rich cream, and good sugar. (Stir these together; pour in the coffee.) Where sweet cream cannot be procured, a slight acidity may be corrected by using a little soda ; it should be used very cautiously i or the quality of the beverage will be affected. The next best to sweet rich cream is to boil fresh sweet milk, using it very hot. A very good drink for children may be made by re-boiling the grounds with sufficient sweet milk. Oil. To Make Coffee by Filtering. — Procure a percolator; jike out all the inside machinery ; scald it; allow four ounces of ground coffee to a quart of water; put this in the bottom of th6 vessel ; add a small piece of isinglass or skin of cod fish (these answer for clarifying when eggs are scarce), half an inch square is pufficient for a quart of water ; replace the strainers ; pour it boiling water ; set the percolator where it will keep hot with out boiling until the water drips through ; pour a little into a dp, COFFEE, TEA, ETC. 85 J *4jd, if not satisfactorily strong, pour the coffee out, and again pour into the wtusel, and let it drip through the second time. Sen » as scon an ready. 912. Or ten £lc*. — There is no better way of extractirg tho * spiritual part" of the essence of the leaves than this : Scald the pot in which the tea is to be drawn. Pour in as much boiling water as will be required ; use for one teacup and a half of water a heaped teaspoonfid of tea, this is a good proportion if the tea is strong and good. Sprinkle the dry tea leaves over the surface :>f the water; set it where it will keep hot; when the leaves fall to the bottom it is ready for the table. Use loaf sugar, and when cream is used, add it last. If to be served in a different pot, scald it well. It should be hot when the infusion is poured in. To replenish, keep a covered mug with one or two teaspoonfuls • of tea, half filled with bo'ling water. When the first supply ,,f " exhausted, pour the tea from the mug into the tea-pot ; add at much boiling water as is needed. Another way : Scald the tea-pot ; put in the tea ; add a turn blerful of boiling water ; set it where it will keep hot ; after ten minutes, add as much water as will be required ; this, of course, will depend upon the number of the tea-drinkers. Draw some to the covered mug as a reserve. 913. Black Tea — Is best boiled five or six minutes. Use a little larger quantity of leaves, as they are lighter than the green. Bcme persons prefer the two kinds mixed ; it makes a pleasant beverage. Use only the best teas. Souchong is considered the best black ; the Hysons are the best green teas ; Pearl and Impe- rial Gunpowder are very fine. Good tea has an agreeable odor. Keep it well protected from the air. 914. Chocolate. — Grate it fine. Allow two heaped tablespoon* fals to a pint of fluid ; this should be half milk, hilf water, but not mixed. W«Jt the grated chocolate to a smooth paste; boil fl 852 mrs. hill's new cook book. five minutet in the water, then add the same quantity of swott unskimmed milk ; flavor with cinnamon or nutmeg. Serve ? ery hot f>15. German Chocolate. — To a quart of unskimmed swecf milk use two heaped tablespoonfuls of grated chocolate. Mil tc a smooth paste with a little cold water. Boil the milk. Just a* it comes to the boiling point, add the chocolate paste, stirring it well with a wooden or silver spoon. Let this boil five minutes Pour it off when it cools until only hot (not boiling) ; pour it gradually to two well-beaten eggs, stirring constantly. Returi it to the fire until hot, and serve immediately. A stick of cinna mon may be boiled in the milk. Season to taste. 916. To Mill Chocolate. — A chocolate-mill somewhat resem .es an ice-water pitcher. The handle of a round stick is passed up through the lid of the mill, fitting loosely. The bottom of the stick is wheel-shaped. Take the top of the stick, which should lie several inches above the lid, between the hands, and turn it back and forth rapidly until thero is a rich froth upon the chocolat* , Serve hot. 916J. Chocolate — A Nun's Receipt. — " If you want a for©- baste of paradise in the guise of good chocolate," said she, u ba sure and make it over night in an earthen tea-pot. Its standing Btill at night concentrates it and gives it a velvety taste, which it 9U>}. — One of the most refreshing summer drinks is iced tea. Boil 'he tea in the morning in an earthen tea-pot, add the ica when used. Sugar to taste, with or without cream ; best wita* 1 THE DAIRY. 017. To Milk. — No animal better repays *ind and jenerott tieatrnent than the cow. In winter she should be well housed, Mid a sufficient quantity of dry straw provided for a litter, and this changed occasionally. Regular and proper feeding. She ■hould be curried and rubbed with the same care bestowed upoc the horse. How rarely anything of the kind is done! The mis- erable, half frozen condition of this valuable animal during the cold weather, without shelter of any kind, turned loose to pick up a precarious and scanty living, or only supplied with a few dry shucks thrown upon the ground, perchance a little dirt- slop water, is a reproach to the master. The quality and qu tity of milk and butter which would be yielded when well treated is of itself (it would seem) an irresistible argument in favor ot providing liberally for her comfort, to say nothing of her mute appeals to man's humanity. 918. To Feed in Winter. — There should be a boiler (the size depending upon the number of cows kept) fixed upon a furnace ; a shelter over the furnace. Arrange the location so as to have it as near as may be to water, and the place where the animal is> fed. It is better on account of convenience to put the furnace where a trough can be attached ; the food, when cooked, put into the trough, and when cool it may be covered until the i egulai not r for feeding, and then drive the animal to the trough. Peas, pumpkins, corn meal, potatoes, beets, carrots, turnips, are all good articles of food for cows ; add shucks stripped in smaM pieces (they are better for being soaked), a little salt. Boil in clear water. Any fragments of vegetables from the kitchen may be added clean. Turnips should be used sparingly; 'hey impart a disagreeable taste f> the milk. Given barley /atr in the spring, 864 MR8. hill's new cook boor. shou.d be provided. Rye gives a rich color to the milk and butter, but injures the taste of be th. This may in part be cor rected by salting the corn well. A patch of wheat should ba ready tc succeed the barley. By the time these are exhausted, the natjral grasses appear, affording pasturage, Boiled koi ihould not be discontinued, but may be given in reduced quant: ties. When cows are driven to and from their pastures, it should be done by a steady, careful person ; racing them at the top of their speed, as is usually the case, injures the milk. They should be milked under shelter in bad weather. The milker should treat her charge kindly, gently, and soothingly, and perform the work as quickly as possible to do it thoroughly. Strip the teats closoly , there lies the cream. Leave one or more teats for the calf, do- pending upon its age. When large enough, let it feed with its f her. Great care should be used to keep the milk clean. The .ker should provide herself with plenty of water to wash the dder well, and then wipe clean and dry with a clean, coarse towel, kept for this purpose. Tie a thin cloth over the bucket into which the milk is poured as soon as it is milked. Use a smaller vessel for receiving the milk as it is drawn from the cow. When the milking is completed, take it to the dairy. Drive the cow and calf to their food. Have plenty of boiling water ; scald the pans (which should be broad and shallow). When hot, pour out the water, and immediately strain the milk into them. Re- serve in a small vessel sufficient to afford cream for coffee and tea. Into another vessel pour what is intended for the table. Stir it until all the animal heat is exhausted. In separate vest-eu pat what is intended for the churn. The cream h tended for the chum should never be touched until removed for that purpose. 919. For Churning, — In winter, the cream nay stand tw; days. In summer, it should be churned eveiy morning, as early as rcssible. In winter it is a good plan to reserve a part of the outtcrmilk from time to time, and add it to the iVesh cream U turn it. The churn should be placed where it will have a aum THE DAIRT. 35ft mer temperature, or fifty-five degrees (Fahrenheit's thermometer). Greater heat than this gives the butter a white spongy look , Scald the churn well in every case before putting in the cream, When the churn is prepared at night, add a portion of thtf night's milking to the cream; shake them well together. The buuoi milk is better than when only cream is used. The cream, when taken from the pans, may be put in a covered jar, and sligh; y salted, where the buttermilk is not used as a drink. The sream will keep better, but the salt would injure the buttermilk. The churning should be done with a steady, regular motion. In very cold weather set the churn in a tub of warm water, which will keep the milk at the proper temperature; add more hot water if needed In very warm weather set the churn in a vessel of cold water. The milk should be kept at an equable temperature. For a small churning a stone- ware jar is best, with a wooden cover, and a dasher — the handle running through the hole in the lid or It should be unglazed. The stone- ware is much more e cleansed than the wooden. When the process of churning is complete, pour in a tumblei ful of cold water ; this hardens the butter, and makes it easier to collect. Have a pan or bowl of cold water ready ; put the but- ter into it as it is taken from the churn. Work the buttermilk out; cover it again with cold water. Examine carefully for motes, and remove them. Work out all milk and water with a wooden paddle. Never use the hand. Add salt in the propor- tion of half a tablespoonful to a pound of butter. Make it into shapes. Keep in a cool, clean place. Nothing more need be J«>ne with butter intended for immediate use. 920. For Packing Butter. — Let it set in a cool place two ot ihree days; work it well, and pour off the water; use more sail than for immediate use. Scald small unglazed jars with salt and water ; when cool, pack the butter down very close ; pour off the least water that rises ; fill to within two inches of the top ; then melt butter enough -to fill the jar nearly full. Lay ovt: u"il% 356 mrs. hill's &aw cook book. when cool, a quarter of ai inch thick, this preparation: Three pans ground alum or solar salt (never use Liverpool salt), one of pulverized loaf sugar, one of saltpetre; cover with a tight fitting cover; the air must be entirely excluded Remove the top but- ter when used. Another way : Pack the butter, free from milk, in jara scalded in salt and water. Pour over brine, and cover close. Another way : Beat and sift four tablespoonfuls of alum or sola* salt, two of loaf sugar, and one of saltpetre ; add this quantity to every pound of butter ; pack closely. Reserve a portion of the salt mixture ; put it between a fold of muslin, and lay upon the top. Cover closely. Keep in a dry, cold place. 921 . To Freshen Salt Butter. — Dissolve it in hot water. Let 'tool; skim it off the water, and churn it in sweet milk. A j of milk is enough for a pound of butter. Only have the u er hot enough to melt the butter. 922. Patent Butter. — A patent has been secured by a Mr. Clai k, of London, for the following method of preserving but> ter : " Wash the butter, and press out the milk in the usual manner ; then place it between two linen cloths, and submit it to severe pressure to remove the whey. Coat clean white paper on both sid(*> with the whites of eggs, mixing fifteen grains of salt to each white; dry the paper. And just before wrapping it around the butter, iron it with a hot iron ; use it heated. Keep in a cool, dry place." 923. A Simple Plan to Keep Butter Cold in Summer. — Pro cure a large new flower-pot to cover the plate of butter; a large saucer to hold the flower-pot when turned upside down. Put. ft small trivet cr three muffin-rings on the bottom of the saucer. Set the plate of butter upon it ; fill the saucer with water ; turn the flower-pot o^er the butter so that the edge of the pot will bo below the w ater. Put a cork in the hole in the bottom of the THE DIARY. < 357 flower- pot — the butter is now in an airtight chamber. Ocea eionally drench the outside of the flower-pot with cold water. 924. To Recover Rancid Butter or Lard. — Use Darby's Pro phytanic Fluid by the directions which accompany the bottles $ at earn it in thoroughly ; then put the butter in a clean vessel. The vessels used in the dairy should be kept scrupulously clean. First wash them, then scald well, and sun frequently. Keep white, well-washed sand for scouring the wooden vessels. Cream, after it is skimmed from the milk, may be kept a day and night, by scalding it, and then slightly sweetening with loaf Bugar. A thin cream may be raised from fresh milk by setting the vessel which contains it upon the fire ; skim as the cream rises ; repeat the skimming as long as there is any appearance of cream. 925. To Preserve Milk for a Journey. — Put the fresh sweet milk into bottles ; put them into an oven of cold water ; gradually raise it to the boiling point ; take them out, and cork imme diately ; return the bottles to the water ; raise it once more to the boiling point ; let the bottles remain a minute. Take the oven from tae fire, and let the bottles cool in it. 926. Cheese. — The articles used in making cheese are, a tub to hold the milk, a boiler to scald it, strainers of coarse linen, a cheese-basket for dripping, a cheese-press and hooks, cheese-board, and hoops. Strain fresh unskimmed milk into the boiler ; warm it just blood-hot, and no more; pour it into the tub, and while warm, add rennet enough to turn it. About half a tumbler of itrong rennet water to six quarts of milk will probably be sufli sient, but it will very much depend upon the strength of the rennet water. Keep the tub covered with a blanket where the milk will be only blood-hot, and if in an hour the curd has not framed, add more rennet ; use no more than is absolutely neces- sary, or the cheese will have a strong taste. As soon as the curd b funned, cut it gently into cakes, without moving them ; thii 358 MR8. HlLi/fl NSW COOK BOOK. will cause the whey to rise. Cut it across slow.y and gently | pass the knife gently around between the tub and curd. Cut it again in checks an inch apart. Remove the whey as it rises, but do not disturb the curds. Cover the tub a quarter of an hour. The curds and whey must be separated very gently and slowly, Or the milk will run off with the whey, and leave the cheese very poor. When the whey looks white, this is the case ; when the whey looks green, the process is proceeding satisfactorily. After the tub has remained covered fifteen minutes, set the basket partly over the tub ; spread the cloth (or strainer) over it, and dip the curds into it ; shake the cloth to hasten the dripping. Gather the ends of the cloth up securely, and put a weight upon the curds for a quarter of an hour. Break up the curds again with the hand, and press again. Now salt it, using half a table- spoonful of salt to a pound of curd. Spread a thin cloth in and over the press ; lay in the curds, a little heaped in the centre , pack it down tightly. The cloth should be large enough to allow the corners to cover the top of the cheese well ; lay upon it a heavy weight. Let it remain two hours ; cut up the curds ; lay in the press a dry thin or gauzy cloth ; put the curds again in press. Repeat this, without again breaking the curds, three or four times a day until the last cloth looks dry ; then use a fine linen cloth wrung out of hot water ; wrap this around and over the cheese, and let it remain a day. If firm enough (if not, let it remain another day), sprinkle the outside with flour; sew a cloth around it ; put in a hoop. Keep it in a hoop until hard enough to handle; then put it on the cheese-board or shelf, and rul> it with butter every day for a week. For six months grease it 01 ca iionally. For very rich cheese add to the morning's milk the >ream of the over night's skimming. These rich cheeses do not need coloring, but for poorer ones use annotta, and a little Wy added to the milk, along with the rennet ; allow three drachms of annotta to ten pounds of curds ; for green cheese use the juic* of sage or spinach. To protect fresh cheese from flies, mix rad pepper with the butter with which it is greased. Tin DAIRY. OT7. Cream Cheese. — One quart of cream ; st.<- to it one tea* spoonful of salt; let it stand covered two days. Lay in a sieve a cloth folded six times ; sprinkle it with salt (the cloth should be much larger than the sieve, and hang considerably over the side if the sieve) ; pour in the cream ; sprinkle a little salt on it. Change the cloth as soon as it gets moist. Repeat this ; as the cheese dries, press it. This makes a good custard, washed before dry, and made into a batter, with eggs, milk, sugar u.j • lit Je butter. Season with lemon. Bake in a crust. COOKING FOR INVALIDS. ** There is no creature on earth who has bo many traula as man. 1 * t>28. Lemon Punch. — Roll two large lemons under the hand t^il ; cut them into thin slices; take out all the pulp, and throw •tfay the seed. Put the pulp and yellow rind, and half a tea- spoonful of good green tea, half a pound of loaf sugar, in a clean 8tew-pan lined with porcelain ; pour over a tumbler of boiling water. Stir well, and add a pint of Champagne wine, or any pre- ferred. Set it upon the fire until hot, ana unnk immediately. Excellent to promote perspiratioD in bad fr.lrls. THe rtatmf!i snould drink it in bed. Half this receipt will be sufficient ftt one person. 929. Mulled Wine. — Boil together one tumbler of water, half A nutmeg, a small stick of cinnamon, a dozen cloves slightly bruised, the same of allspice ; reduce it by boiling half; strain the spiced water into a pint of good Sherry or Madeira wine Set it on the fire, and when it begins to bubble, take it off the fire ; sweeten with loaf sugar, and serve. Cider may be mulled in the same way. 930. Wine Whey. — One pint of b( iling milk, a tumblerful of good Madeira wine ; boil until the curds form. Pour off the whey into a pitcher ; sweeten, and serve. Cider may be used instead of wine. 9S1. Drink for a Consumptive. — Put into a tumbler a table- *px>nful of strained honey, a wineglass of good brandy or whiskey ; add milk just from the cow to fill the glass. Stir, and &iuk warm, before breakfast. COORrtRF FOR INVALIDS. 361 932. Tamarind Whey.-~ -Boil one ounce of tamarinds in a pint ef sweet milk; stiain, and sweeten to taste. 933. Apple- Water. — Take dried apples; pour boiling water ,-vver them ; let them set until cold. Or, oake green apples, and oour boiling water over. A pleasant drink in fevers. Sweeten if liked. 934 Crat.herry Tea. — Mash ripe fruit; pour over boiling water. Strain, and sweeten to taste. Tamarinds may be used In this way, but without mashing the fruit. 935. Corn Meal Gruel. — Sift the finer part of the corn meal from the bran ; boil the bran at least two hours in plenty of water. Keep the vessel covered, to prevent its being smoked. Be careful it does not scorch. Should the water boil down too much, replenish with boiling water. Strain the bran from the water. Season the water or gruel with sweet milk, a little fresh butter, and salt. Omit the butter if it would make the gruel too rich for the patient. 936. Flour Gruel. — Put a pint of fresh sweet milk to boil; mix to a paste an even tablespoonful of wheat flour, corn starch, or potato starch. Just as the milk boils, stir in the paste smoothly. Let it boil until the gruel is sufficiently thick. Sea- son with loaf sugar and nutmeg; wine may be used if liked. 937. Potato Starch Custard. — Two heaped tablespoon fills of potato starch, two eggs well beaten, with two tablespoon fuls ci pulverized loaf sugar (more sugar may be used if liked) ; sensor to taste, with lemon, vanilla, or rose-water, and one pint of fresh meet milk. Boil the milk; add the starch, wet up with cold milk; just as the milk begir.s to boil, stir constantly until a9 thick as very rich cream. Pour it out. When warm only, stir It to the eggs, mixing well. Return to the stew-pan, and boil 16 S62 MRS, hill's new cook book. untf. the eggs are cookoI, which will require ten minutes. Stii constantly. Serve with or without sauce. 938 Fatina Custard. — Put a pint of fresh sweet milk to t>n*1 Kith a stick of cinnamon. Wet up two tab_espoonfuh (S dr. farina with cold milk; stir it to *jhe boiling milk; let it boil ,Vt minutes, stirring constantly. Remove it from the fire; beat thfc jrolks of two eggs. Stir the farina to them when just warm; sweeten and season to taste. Pour into earthen cups ; set the cups in a pan of hot water ; put the pan in a moderate oven, and bake slowly until the custard is firm. Try one, by probing with the handle of a silver teaspoon. If baked in an oven too hot, the custards will be watery ; if properly baked, they will cut firm, and have a beautiful solid look. These may be made of arrow- root, corn starch, or flour, and nothing of the kind can be more agreeable to an invalid. It is a nice dessert, baked in an earthen dish, the sugar in the custard omitted, and eaten with rich wine sauce. Grate nutmeg over the top. 939. Corn Starch Custard. — Beat the yolks of three eggs; boil a pint of fresh sweet milk ; wet up a heaped teaspoonful of corn starch with cold milk ; add it to the boiling milk ; boil five or six minutes, stirring constantly. Set it aside to cool ; then stir well into the milk. Return all to the boiler; stir well until as thick as liked. Pour into an earthen bowl ; stir a few minutes, and when cool, season to taste with lemon, orange, rose, or vanilla. Whip the whites of two eggs to a strong froth ; add a few drops of the same flavoring used in the custard, and a tablespoonful of pulverized loaf sugar ; pile this over the custard, and serve. These custards should be prepared in • double kettle, or in a tin bucket, set in an oven of boiling water 9 40. Arrowroot — May b>3 made ' f either milk or water. Mil an even tablespoonful of genuine arrowro )t powder with water enough to make a smooth paste ; mix in a bowl. Season witk COOKERY FOR INVALID8. 363 ■ugftr and wine; pour a tumblei r ul (very slowly, and stir rapi.lly) of boiling water. Put it into a stew-pan; scald well until trans •want; pour out, and season to taste. Very little cooking it necessai y. Fresh sweet milk may be used instead of water. SMI. Rice Gruel. — Two tablespoonfuls of rice flour; wet it up with X)ld water. Boil twenty minutes in a pint of boiling vater; then add one tumblerful of fresh sweet milk. Season to taste. Caudle is made by adding to this gruel, wine, and a little grated cracker. 942. Corn Meal Pudding. — One quart of sweet milk ; add to this while boiling hot, sufficient fine corn meal to make a stiff mush. Let this get cold. Add four eggs, beaten separately ; one tablespoonful of butter, one tablespoonful of yeast powders ; add the whites, beaten very solidly, last. Bake quick. Eat with or without sauce. Tapioca boiled or baked is much relished by invalids. Receipts are already given for preparing these custards. 943. Sago. — Soak half a tumblerful an hour in cold water. Boil in a pint of hot water until soft. Stir it from the bottom , add a pint of sweet milk. Season to taste with wine, sugar, and nutmeg. Eggs may be added, and baked as a pudding. 944. Panada. — Mix three parts water, one of good Madeira wine. Put it into a stew-pan ; add a large square cracker, grated, to a pint of the fluid. Let it become boiling hot; pour ofl' into a bowl ; season with sugar and lemon, or r ltmeg. The water may be poured upon a well-beaten egg f if liked; 3tu brisklj while pouring it on the egg. 945 Cracker Toast. — Put into a stew-pan a t imblerful of ■weet milk, a teaspoonful of good fresh butter into which has been rubbed an even teasp >onful ^f flour. Set it on the fire until the butter aid milk is boiling hot Have ready a deep d sh of boil 364 MRS. niLL's NEW COOK BODK.' ing water; dip the crackers in ; put a layer upon the bottom of i hot coveied dish. Just as the mil/; boils up, pour part of it over the crackers; put down another layer of cracKeia °o divide the same that some may be poured over each layer of crackers. Cover when the last is in, and serve immediately ; if allowed to wait before being eaten, they become watery and sodden. With i soft boiled egg, a little grated ham or tongue, a good cup of tea, coffee, or chocolate, an invalid need not desire a better break- fast or lunch. Light bread or hard biscuit may be toasted and dressed in the same way. 946. Toast and Water. — Slice stale light oread, or toast the outside crust of corn bread. Immerse it while hot in a tumbler or pitcher of cold water; cover it for half an hour before drink- ing. Make it fresh once a day. The vessel may be refilled as the water is used. 947. Rice Pudding. — One small teacup of boiled rice, three well-beaten eggs, a pint of sweet milk, nutmeg and sugar to taste. Bake in a moderate oven until the custard sets. Boiled rice, sea- soned with orange peel, milk and sugar, is a good dish for inva- lids. Use a little butter, if permitted ; a little wine is also relished. 948. Gelatine Blanc-Mange. — Boil an ounce of gelatine in a pint of water until dissolved. Mix with a pint of sweet milk half a pound of loaf sugar; flavor with lemon or vanilla. Put upon a flat dish a quart of rich crean ; beat to a stiiF froth. 3tir the milk and gelatine together; add the whipped cream; stir until it congeals. 949. Beef Broth. — Put half a pound bi lean beef in a stew-pan, pour over it three tumblers of cold water. Set it over a slow fire where it will heat gradually. Remove the scum as it rises, After simmering half an h< ur, strain it through a thin c!otk COOKERY FOR INVALIDS. 3fl3 tkteion with salt and popper. Very goo<' bith may bo made by pouring boiling water over cold steak. Scrape off *.ho giavy first. 050. Egg Nogg. — To the yolk of each egg add a tablespoonful of loaf sugar ; beat well together ; add two tablespoonfuls of go* 4 urandy or three of Madeira wine. Beat the whites to a solid froth ; put them to the yolks, and to every three eggs add a wineglass of thick rich cream. Stir lightly into the yolks. The cream may be omitted, if not liked. It injures the egg-nogg if not very thick and rich. This is excellent for persons suffering from bad colds and coughs. 951. Drink for an Invalid. — A new-laid egg f well-beaten, a iup of hot coffee, tea, or chocolate poured to it, stirring well, is a good drink for an invalid. 952. Boullie. — Boiled flour for persons suffering with weak bowels, and for infants teething. Boil half a pound of flour, tied loosely in a cloth, four hours. When cold, peel off the outer rind. To a pint of boiling sweet milk, add a tablespoonful of this boiled flour grated and wet into a paste with cold water; boii gently ten minutes. Season with salt and a little loaf sugar. 953. Broiled Tomatoes. — Slice large tomatoes, without skin ning; put them upon a warm gridiron until thoroughly hot, tun. ing them once. Season with butter, salt, and pepper. The»« are excellent for invalids suffering from constipation. 954. Tomato Toast. — Stew to a paste, after skinnir.g hem. Beason to taste, and spread upon slices of toasted bread. 955. Herb Teas. — Make these by infusion, using greon ot dried leaves. Balm, catnip, pennyroyal, sage, are good drinks in fever to prom>te perspiration. Mint tea will sometimes rcliev* MM MRS. niLLS NEW COOK BOOK. nausea; use, if possible, the green leaves. Mullen and sassafm will purify the blood. Flaxseed and slippery elm are good for cold3, influenza, etc. Tea of the uva ursi, with a piece of aalt petre as large as a pea to a tumblerful, is good for strangury. Herbs, intended for drying, should be gathered, just before they bloom, in dry weather, and dried in the shade. Put up in papei bags. 956. Mutton Broth. — Take half a pound from the scraggy neck part; cut off the skin and fat; put it in a stew-pan, and cover with cold water ; a pint to half a pound will be a good proportion. Let it simmer gently (removing the scum as it rises) an hour, then strain it. Season to taste. 957. Chicken Panada. — Use the head, wings, neck, and gib lets ; cover them with cold water ; stew until tender. Take out the chicken ; add a little sweet milk and bread crumbs ; salt to taste ; stew five minutes ; serve hot. Use the giblets with the rest of the chicken. Chicken tea is made by stewing the chicken as in the panada, using the same pieces; skim off all grease; season with salt to taste. 958. Birds for Convalescents. — Lay them upon the gridiron broil until a light brown color; then put them in a stew-pan pour over hot water enough to cover them. Le<; them stew until tender. Season with a little fresh butter, pepper, and salt. Chicken, birds, and squirrels, stewed in a double kettle, are vcr) delicate for invalids. If permitted, stuff the fowls and birds with minced oysters. 959 Oyster Soup. — Pour off the liquor from the oysters. Pu the oysters and a piece of butter (enough to make them suffi eiently rich) into the stew-pan. Let the oysters stew until they lose their slimy appearance. To a quart of oysters, add a quart of their liquor, the same quantity of sweet milk, a teacup of OOOKIRT FOR INVALIDS. 861 bread or cracker crumbs. Be.it the yolks of two eggs, and add them just as the liquor boils up. Serve hut. This is a line soup for a consumptive, or for one in a feeble state, where a generous diet is required. 900. Mush.—-' Wet up three tablespoonfuls of fine corn mea with cold water; stir it to three tumblerfuls of boiling water. Add salt to taste; stir frequently until the meal is thoroughly cooked, and the mush sufficiently thick. Eat cold or warm with sweet milk or syrup. Cut cold mush in slices, and fry. 961. hasty Pudding. — Add to this quantity of mush two well* beaten eggs, a quarter of a pound cf butter, sugar, and spioe to Bake in an earthen dish. MEDICAL RECEIPTS. Safe guide to health : Keep the feet warm, the head cooi, and the ooweli opm. < 902. For a Burn. — Make half a tumbler of strong lime water let it set a tew minutes ; then strain the water through a thin muslin to the same quantity of linseed or sweet oil (neat's or hog's foot will answer); mix it well, and spread over the burn; wrap over linen cloths. Do not remove the cloth for several days ; saturate it frequently with the lime and oil until the in- flammation is subdued. Should the odor become offensive, apply cold poultices of the flour of slippery elm ; spread over wit! pulverized charcoal. A plaster of lard and soot is also good foi a burn. Ileal with any simple salve — a very good ore is madf by stewing together heart leaves, white lily root, agrhnony, t few leaves of the Jamestown weed, and sweet gum. When the strength of the herbs is extracted, strain the water ; throw jway leaves, etc. ; add fresh unsalted butter, and simmer gentiy una] the water has evaporated. Keep this on hand for common sores, in a close-covered box. 963. To Dress a Blister. — Clip the blisters ; dress with a soft cloth covered with hog's lard. Renew as necessary. Cabbago 'cavos aie not now used. 964. Green Ointment. — Boil the leaves of Jamestown weed in water until a very strong tea is obtained; add good hog's Jan! in the proportion of three pounds of lard to one gallon of the water, Stew until the water is evaporated. Strain, and to each pouud add an ounce of turpentine ; add it when the lard is nearly cold MEDICAL RECEIPTS. 369 965. Cure frr Old Ulcers. — Five grains of corrosive suolimatej t le same of sugar of lead, fourteen grains of white precipitate, and two even tablcspoonfuls of good lime ; mix in a quart bottle of a dter Boil tow in strong ley ; dry, and card it ; wet it, «Dd ppl y to the sore. Keep the tow wet. Another remedy : Mix half a teacup of sweet gum, pine gum (or rosin), beeswax, and tallow; melt them; add as much of th* juice of green tobacco. Stew all together until it forms a salve. L'cultice the ulcer the night before using the salve with a dough of corn meal and lard; then apply the salve. It is excellent for Mores upon horses. 966. Bone-Felon. — Apply a salve of equal parts of soft soap and quicksilver. It is seyere, but will relieve. To blister imme- diately with flies, is also good. Another remedy : One yolk of an egg, a teaspoonful of fresh tar, the same of brown sugar, and fine salt; stir together; wrap in a cabbage leaf securely, and roast. Apply hot. Another : One tablespoonfui of rec lead, the same of Castile soap, with as much weak ley as will make it into a salvfc Apply it on the first appearance of the felon. It will cure it in ten hours. For a run-round : Upon the appearance of the first symptom*, ■cald in hot ley. When a nail is run into the foot apply grated beet ; ke«p th» foot still, and elevated. Or, bathe in a strong tea of wormwood end then bind slices of fat bacon upon the wound. 967. Quick Emetic. — A teaspoonful of mustard in a tumblei Jul of warm water. 968. Colic Mixture for In/ants. — Eighty drops of laudanum. fourteen of oil of & T iise, two tablespot nfuls of alcohol, and a pieoe Asafu'tidd as large as a pea; put these in an eight-ounce phial, and (ill with warm wa' . Sweeten with loaf sugar. D c 10* 870 mrs. hill's new cook book. from four Ij six drops to a child a few days old. Increase tht dose as the child gro\* s older. 969. Chloroform Cough Drops. — Sulph. mcrphine, three grains ; two ounces each of syrup of squills and ipecac ; chloro- form, one drachm. A teaspoonful every two hours when the aough is very troublesome, longer time as the cough decreases. 970. For Coughs and Colds. — Equal parts of syrup of squills, Bateman's drops, and sweet spirits of nitre ; make a tea of flax- seed ; flavor it by boiling sufficient lemon in it ; sweeten with loaf sugar if liked. Into a wineglass of this, put a tablespoonful of the mixture ; take it upon going to bed. Paregoric may be used in the place of Bateman's drops. Give it at intervals of two or three hours until the cough is relieved. 971. To Relieve a Cold. — At the very first symptoms, have the feet bathed upon going to bed, and take three grains of quinine (five grains is sometimes given), twenty drops of laudanum, in a tablespoonful of ginger tea or water. If not relieved by the first dose, repeat the next night. Two doses will generally relic re an obstinate cold. 972. Specific for a Cough. — Take equal quantities of camo- mile flowers, elecampane, life-everlasting, mullen, a few races of ginger, and as much fat lightwood splinters as camomile. Boil SO a strong tea; strain it, and add enough honey and sugar mixed in equal quantities; boil down to a syrup; add enough good apple vinegar to give a pleasant acid taste. Tills made of fresh tar, brewn sugar, and the yolk of an egg, are good for a cough. Pills of fresh rosin taken from the |«ii« fcjee are also good. An excellent remedy for a cough is: The root of the butt in- wood boiled with comfrey to a strong tea; strain, sweeten with hoiicy, and boil to a syrup; add *o each pint a tablespoonful of MEDICAL RECEIPTS. 371 pArcgoric. A tablespoonfiil is a dose; take as often as ii necessary. For bronchitis: Rub the throat daily with a drop of troloo oil or tartar-emetic ointment until it Is blistered. 973 Plaster for Chest Affections. — Dissolve together muilon •net and beeswax, the size of a hen's egg ; a tablespoonfiil each of sweet oil, laudanum, turpentine, spirits of hartshorn ; one ounce of gum camphor. Melt all together but the hartshorn; add that after the other things are melted and mixed. Spread upon a cloth. 974. Putrid Sore TJtroat. — Mix one gill of strong apple vine, gar, cue tablespoonful of common salt, tablespoonful of strained honey, half a pod of red pepper; boil them together; strain into half a pint of strong sage tea. In severe cases give half a tea- spoonful for an adult every hour; decrease the dose as the disease is relieved. Use some as a gargle. 975. Inflamed Sore Throat. — Gargle with borax and alum, dissolved in water. Take equal parts of saltpetre and loaf sugar pulverized together; place upon the tongue, and let it trickle down slowly to the inflamed part. Use this two or three time9 a day. Rub the glands with a mixture of camphor, cantharides, myrrh, and turpentine. If this fails to reduce the inflammation, put a small blister within an inch of the ears. A gargle with red pepper tea is good. Give cooling medicines. Bathe the feet 8k night. Avoid taking cold. 976. WT,ooping Cough. — Bruise a tunbler *f flaxseed, three ounces of liquorice, two ounces of loaf sugar, two of strained hone j. Pour to these a quart of water; boil until reduced half. Give frequently. Hog's laid and molasses in equal quantities with a little laudanum is alsc good. 372 jibs, hiil's new coor book. 977 Croup. — A layer of onions sliced and brown sjgar — • teasjKK nful of the syrup is a dose. Pat upon the chest a plastel of Scutch snufi*. Grease a cloth three or four inches long, two of three wide ; sprinkle over it the snuff. Remove the plaster ai «oon as the stomach becomes nauseated. The premonitory symptoms of croup are a shrill, •onorcut «c ugh, cold hands, and flushed face. The patient is not alway I sick, and is often gayer than usual. Use without delay a plaster of mustard upon the throat, or apply to the throat a strip of flan- nel dipped in turpentine or spirits of hartshorn. Give nauseatiLg dosed of hive syrup or syrup of squills. When these remedies ve used promptly, they usually give relief. 978. Wash for Sore Throat and Mouth. — One pennyweight of blue-stone, the same of alum ; beat them fine, and add a tum- bler of good apple vinegar. After it is- dissolved, add a teaspoon* ful of quick lime; strain it. Wash the throat with this every two or three hours until the white scabs are off'. Gargle the throat frequently with ginger tea sweetened with honey. Occa- sionally gargle with the blue-stone and alum mixture, using half a teaspoonful at a time. 979. Antidotes for Poisons. — Eject them by vomiting, or d»alk and water, or calcined magnesia ; then an active emetic. For soda: Strong vinegar or lemon juice. For an overdose of opium : Keep the patient in motion ; usf friction. Give strong vinegar, in which has been infused red pepper (a pod to a teacup of vinegar, or half a teaspoonfnl of the pulverized). Give a tablespoonful every five minutes to an adult until the danger is over. Then give strong hot coffee or a nour- ishing brotn. This will relieve from the effects of taking any nareotic, if used in time. Saltpetre : Vomit with mustard water ; use sweet oil ; appl j onions to the stomach, soles of the feet, and wrists ; slice them. Poisoned mushrooms : Give an emetic. Then a dose of castor oil. Afte: this operates, give strcng coffee. i*rom foul air: Cold water dashed upon the head, and free ex pneure to the air. 980. Convulsions. — Give nauseating doses of ipecac. Rub spirits of turpentine nn the stomach, if from constipation, give enemas of castor oil and warm water. If from teething, gire paregoric and magnesia ; cataplasms of mustai d applied to the ■pine and extremities, may be used. Bathe the body in warm 371 MR. HILI 8 NEW CODE Dl OK. water ; put cold water on the head. It is sometimes best to d&sk it on violently. !)81. Dysentery. — Make a strong tea of sweet gum bark ; to a pint, add a gill of good brandy, half an ounce of laudanum, a little I ittf eugar to make it palatable. T^xe a teaspoonful ev*ry houi onl 1 the effect of the laudanum is apparent, then at longer intei trals, until the disease abates. A very good and simple remedy, if used when the first symp- toms appear, is : Give an adult five drops of spirits of turpentine in a tea^oonful of sweet milk. Repeat, if necessary. Give a child according to age. Another remedy : A teacup half full of apple vinegar. Dis solve as much salt in it as it will hold, leaving a little at the bot- tom. Pour boiling water upon the solution until the cup is three-fourths full. Scald it, and remove the scum. Take a tablespoonful three times a day. 982. Remedy for Diarrhea. — Take a peck of the bark of green hickory. Clean an oven-lid ; put the bark upon, and burn to ashes. Empty them carefully into an earthen bowl, and cover them well with warm water; stir well. Let them settle and remain until a moderately strong ley is made. Pour this into a jug, straining it by putting a piece of muslin cloth in the bottom of the funnel. The jug should be three parts full. Strip in very small pieces a handful of the inside bark of pine, for a gallon of the ley ; put the pine bark in the jug; fill it with good whiskey or gin. A wineglassful is a dose for an adult. This is rt valuable preparation for children teething. It will be a good plan to make a gallon the beginning of summer. Keep it in a oooi, dry place. Blackberry root is a fin 3 astringent. A strong tea made of this and sweet gum bark with a stick of cinnamon boiled 's'\\h the root, is very good; a Lttle r/ar3goric may be ad fed. Sweeten tc taste. MEDICAL RECEIPTS. 375 A very good remedy is a dose of Dover's puwlers in a table ftpootiful of peach-leaf tea ; if the case is severe, add ten dr«»p3 of laudanum. Repeat in an hour if necessary. 983. For Violent Pain in the Bowels — Give 'Ji injection of s pint *f starch, one tablespoonful of melted lard >r sweet oil, w i*e teasp >onful of laudanum ; let it be warm. Quilr hops between a ('< Id . f cloth. Scald in hot vinegar, and apply as hot as can be borne. Lay dry flannel over the bag of hops. If hops cannot lie obtained, use mullen or peach leaves. Apply bottles of hot water to the feet. Should violent inflammatory symptoms ap- pear, add to the injection a teacup of hop yeast or hop tea. 984. Colic — One or two heaped teaspoonfuls of common salt fn cold water will sometimes relieve; repeat, if necessary. A tea- spoonful of turpentine and twenty drops of peppermint is also good. Another remedy : Half a teaspoonful of salts of tartar dis- solved in a tumbler of warm water, and one teaspoonful of pare- goric. Take a third of the tumblerful; in ten minutes, half of what remains; in ten minutes, the remainder. Cover up warm in bed, and lie still. Put a mustard plaster upon the chest. Another remedy : One grain of opium and twenty grains of calomel. Make into four pills. Take two ; in three hours, the other two. Abstain from liquids. Apply mustard io the ex tremities and stomach. Apply flannel wrung out of hot whiskey. I'ut bottles of hot water to the feet. If constipated, give enema* of castor oil and warm water. A prompt remedy in mi.'d cases oi OoJic is : A teaspoonful of piregoric, half the quantity of extract of ftiig^r in a wineglass of water. Camphor, peppermint, and asa CU- lida, are all good remedies. Eat sparingly, and of nothing that -a ill disagree with the stomach. A remedy to prevent cholera, if given in the incipient stage (useful also in dysentery) : Empty the bowels with oiJ and tur- pentine, or salts and red pepper. Use a mixture of sixty graini SY6 MR8. mix's new cook book. of super -carbonate of soda, fifty drops of laudanum, thn_e drops ol oil of sassafras, ibur ounces of water. Dose : Tablespoonfui after caeh evacuation. If these are frequent, use enemas of red oak bark tea and laudanum — to a tumblerful of tea half a teaspoon f-il of laudanum. Rub the spine wifch a liniment composed of turpentine, camphor, laudanum, and No. 6. Eat sparingly tuai pi udently. Drink slippery elm or sweet gum tea. 985. Chills and Fever. — Blue pill at night ; oil in the morning Before the paroxysms come on, at least two hours, begin taking h strong tea of boneset and red pepper. Keep the feet warm ; cover up snugly. A tea of corn shucks, with a dose of morphine, will sometimes prevent an attack. Another way : Blue pill at night. Six or eight grains of quinine given in pills of two grains each ; begin three hours before the chill comes on. This will some- times prevent their return. Discontinue giving quinine before the fever comes on. Another : Pills of red pepper, pulverized ; as much salt, four grains of quinine ; divide in two pills ; give one two hours oefore the chill is expected ; repeat in an hour. Nothing is so relia. 3le as quinine given in doses of six, eight, or even ten grains, but if used too long, may affect the hearing ; hence, it is a good plan to discontinue it, and use boneset or one of the other remedies men- tioned. One pint of sweet milk, a large tablespoonfu) of ground ginger ; drink hot as the chill is coming on. Half a wineglass of green sage juice is also good. 986. Congestive Chills. — Give from ten to fifteen drops of spirits of turpentine in a wineglass of toddy. Make a Unimex^ of equal quantities of turpentine and camphor. With this nil the spine, chest, and extremities well; but iiDt enough to blister Rub the extremities until reaction takes place. A cloth saturated With the mixture should be applied to the chest. 987. Tc Give Tone to the Stomach of a Person Recovering from Chill and Fever. — Half an ounce of rhubarb, the same of MEDICAL RECEIPTS. 817 aloes, half an ounce of bruised cloves, one quart, of ge xl ^huney. Tablespoonful night and morning. Another cure for chills: One quart of gin, thirty grains of rhubarb, sixty grains of quinine. Dose : Tablespooniul two Uc hour? before the chill comes on. Repeat in an hour. 98v^. Far Typhoid Fever. — Ten drops of turpentine every two hours ; increase the dose even to a teaspoonful until the right action is produced. Should strangury be produced, give spirits of Litre in flaxseed tea. A mild cathartic or enema as needed ; give no strong medicines. 989. Scarlet Fever. — As soon as the nature of the disease is ascertained, rub the patient night and morning with fat bacon, rubbing every part of the b^dy but the head slowly and carefully. 990. To Prevent Scarlet Fever. — Dissolve three grains of extract of belladonna in one ounce of cinnamon-water ; triturate well in a mortar. Give three drops in a little sweetened water to a child one year old ; increase the dose one drop for each additional year. 991. Dropsy. — A handful each of elder-buds, horehound, and rusty nails, five roots of black snakeroot, two tablespoonfuls of camomile flowers ; boil in a gallon of good apple vinegar five hours, slowly ; strain and bottle. Dose : A tablespoonful after Mach meal. Use light diet. Avoid cold and wet. Another: One pint of hickory ashes, and one pint of good wine. Dose : A wineglassful three times a day. 992 Jaundice. — Equal parts of wild cherry-tree bark and aassafras root steeped in rum. A wineglassful every morning. May apple root, dried and pulverized, given in molasses, h an excellent remedy for scrofula, chills and fevers, bilious fever, and all diseases of blood. It is an active cathartic, vrry mu th ra 878 MR8. HILL*8 NEW COOK BOOK. ■emhting jalap in its effects, and should be given r ruder. tly. Ai much as will lie upon the point of a case-knife is a dose for an adult. In scrofula it should be given in smaller doses, so that it Idav lie in the system. I have known it to cure very desperate aai*e3. It may be necessary to use it a long time. 993. To Rub on Swellings and Sores. — Put two copper cents on « plate ; pour on them two ounces of aqua fortis ; let it remain twenty four hours ; add four ounces of strong vinegar. Put the cents and all in a glass bottle ; keep it corked. Begin by putting two drops in a teaspoonful of rain water ; apply to the gores three times a day with a soft brush or rag. If very pain- ful, add more water. In the spring of the year an excellent article of food for scrofulous persons is the poke-plant ; boil it, and use as asparagus. 994. Erysipelas. — A poultice of cranberries, put on cold. Keep the patient cool, or wet the parts ; cover well with wheat flour. Keep it covered until relieved. If the paste cracks, cover with more flour. Give a cooling cathartic. The latter may be used when cranberries cannot be had. 995. Cure for Tetter. — Boil together one pound of the bark of prickly ash, the same of dogwood, a quarter of a pound of walnut bark. Boil in three gallons of water until reduced to ou# gallon. Apply twice a day to the diseased part. 996. Toothache. — Powdered alum, two drachms; spirits of ether, seven drachms ; mix, and apply to the tooth. Another: Chloroform, one ounce; alum, five grains, mor |*hine, three grains; mix, and apply with cotton. If these fail, " sun the roots" 997. Earache. — Rcast an onion ; put a few drops of lauda tun and sveet oil upon it while warm. Press the juice into the ear. and stop it with wool. Bind the warm anion to the ear. MEDICAL RECEIPTS. 371 998. Cure for Thrush. — One teaspoonfu) of burnt alum. out ditto of raw alum ; beat them rti.e ; «vdd a tablespoonful of hcnt.y ; warm it. First wash the. mouth with sage tea; then appJy the item, etc. Ancthei remedy : Stir together the whites of two eggs, two Wblespoonfuls of apple vinegar, Vro of good rum, a piece caik of blue-s*one and alum the size of a pea*, beat these fine, and m / all well. Wash the sore places with a mop, using this mixture. 999. $>re Mouth, or Tongue. — Three drachms of borax, two of suga/ of lead, half an ounce of alum, and one pint of strong sage tea. Use as a wash. 1000. Sore Nipples from Nursing. — Thirty grains of tannin, and oi)3 ounce of glycerine. This does not require to be washed ofT w'len the child nurses. Another: Wash, after the child nurses, with six drops of the tincture of arnica in a small teacup of cold water. 1001. To Prevent and Believe Rising Breasts. — Upon the very first symptoms, wrap the breast in linen cloth saturated with arnica. Keep the cloth wet until the soreness is relieved. After it has progressed, and the arnica is not used, apply James town leaves, coddled, by boiling one or two minutes with a bacon rind. Apply the leaves thick; then lay over the rind, and envelop the whole in a dry cloth. I have this receipt from b lady who considers it infallible if persevered with. Apply warn. 1002. Headache Pills. — Aconite and hyerosramus, one grain each to a pill ; take when the neadache is coining en. Small doses of morphine and quinine are also good. For sick he»»d ache, an emetic should be taken ; the feet kept warm , wai m cloths applied to the head. Apply horseradish leaves scalded ii vinegar, or brown paper saturated with pepper vinegar. S80 MRS. n ill's new cuok book. 1003. Neuralgia. — Haifa drachm of sal ammonia in aaounot of camphor-water ; take a teaspot nful at a dose ; repeat every five minutes. Apply chloroitiiti externally to the pain. Pilli of a quarter to half a grain of belladonna, three a day, boforf each meal, will sometimes give relief in this painful disease. 1004. Asthma. — Half an ounce of hydrate of potash put in I pint of water. Dose: A teaspoonful three times a day Another remedy: Saturate the dried leaves of the Jamestown weed (dry in the shade) with a strong solution of saltpetre; smoke it ; fill the mouth with the smoke ; then open the lip**, and draw in the breath. Gather the leaves before they are injured by frost. For hay or rose asthma use quinine ; two grains is a dose ; repeat if necessary. 1005. Diphtheria. — In the early stages of the disease, accom panied by soreness and swelling of the throat, use a solution of salt and water, as a gargle, every ten minutes. Have a double piece of flannel; saturate it with hot salt and water, and sprinkle salt between the folds; bind this around the throat, putting a dry cloth upon the outside. If the patient is much prostrated, use a little stimulant. Lose no time, however, in calling in a doctor. 1006. Cancer. — Said to be infallible. Pulverized beech drops, twenty-nine grains; red puccoon root, three grains; pure arsenic, one grain and a quarter. Mix well, and keep in a dark place. Make an ointment of a handful of slippery elra bark and a handful of life-everlasting. Put them in a p*"r ; cover with water, and boil slowly until reduced to one pint. Add t pound of rosin, and one of mutton suet. Continue to simmer until the water has all evaporated. Pour out the mixture, and stir while it is cooling. To apply: If the cancer be net raw, scarify it. Spread flit salve on a thin piece of cloth half an inch larger in diameter than the cancer. Apply it to the cancer at night ; the next moruhp MEDICAL RECEIPTS. 381 remove it, and spread over a good coat of the powdered beach drops, etc.; then lay over another cloth with the salve uooii it. Let the powders remain thirty-six hours. Remove all, and repeat as at first. Do not wet the place with water. If the dead flesh does not all come off, cut it away. After the cancerous fl* sh is removed, use the salve until the place is cured. This is uid to be the receipt used by the celebrated cancer doctor, January. 1007. Cramp in the Legs. — Stretch out the heel of the leg as far as possible, at the same time draw the toes as much as possi- ble towards the leg. This is simple, but I have often known it to give immediate relief. 1008. Bite of Insects. — Use Darby's Prophylactic Fluid, or tobacco juice. Soda moistened with water is good ; also harts- norn. Wrap the wound with a cloth, and keep it wet with arnica. 1009. Bite of a Snake. — Bind above the wound tight. Give whiskey or some kind of liquor, or give sweet oil, a wineglassful at once ; repeat, and bathe the wound in sweet oil. Another remedy : Beat an onion ; as much tobacco cut up fine, the same quantity of salt; pour over a half tumblerful of boiling water ; put it in a pot, and stew two or three minutes. Cord sbuve the wound as soon as possible after the wound is inflicted ; h, j \y the poultice. Repeat until the danger is over. Give a win "giass of sweet oil. This is said to be efficacious in the bite of a mad dog. 1010. Hydrophobia. — Wash the wound immediately with warm vinegar. Dry it, and pour on a few drops of hydrochloric Boil. Mineral acids will destroy the poison of saliva. Givs pills, made by boiling :he bark of black ash to a strong ayrap Three pills a day. 38^ URS. BILL'S NSW COOK BOCMB Another remedy : Burn to the bottom of the wound with caustic, and drink large quantities of vinegar. 1011. For a Fresh Cut. — Draw the sides together; applj •trips of adhesive plaster, and a cloth ever this kept saturated with copal varnish or arnica tincture. 1012. Lockjaw. — If from a wound, wash it with arnica water; Dind a grated beet upon it ; rub around the wound, but not jn it, with turpentine. Give ipecac in sufficient doses to nauseate ; this will relax the nerves. If medicine cannot be swallowed, use ac enema of ipecac and laudanum. Use twice as much as when taken by the mouth. Lose no time in procuring medical treatment. 1013. Bleeding at the Nose. — Snuff pulverized alum, or dried beef pounded or grated very fine, or beat sage to a powder, and snuff it. Put cold cloths upon the back of the neck. Put the feet in hot mustard or pepper water. Holding the arms up straight over the head is said to be a remedy. 1014. To Prevent Discoloration from Bruises. — Apply re- peatedly cloths wrung out of hot water or the tincture of arnica. 1015. Sprains. — Bathe in strong mullen tea salted, or apply brown paper saturated with vinegar ; keep the paper wet as long as necessary. Nothing is better than the tincture of arnica ; wrap the place with a linen cloth, and keep the clotn saturated with arnica. This is also excellent to prevent risings and boils, find to relieve the pain and inflammation when advanced. 1016. Scald Head. — Apply pyroligneous acid to the diseased scalp. An ointment made by simmering in water until a strcLg tea is made, blood-root, green tobacco leaves, elder bark, i t equal quantities. Add hog's lard until the water evaporates ; strain, und while warm add tc a pint a teaspoouful of fresh tar. Wash MEDICAL RECEIPTS. 881 the head m ell with Castile soap, .and wear a placer of this ; ivnew every day. The blood-root sliced and put in vinegar is g(*>d u«ed as a wash. The black wash is also very goci. Tobacco juice and vinegar are said to be good. This latter mixture wilj cure warts, The milk of fig leaves is also good applied aftoi trimming the warts. Burning with lunar caustic is a &ur n inedy. 1017. Corns and Bunions. — Burn with caustic, after bathing; repeat, if necessary. Another remedy : Apply the pulp of lemon until the hard part can be easily removed. Cotton greased with linseed oil or turpentine is very good ; it softens the corn. Arnica is also good. 1018. Chilblains. — A turnip poultice is good. Bathe the feet in the water in which the turnips are boiled. When the skin is not broken, bathe in alum water. The soreness may be relieved by wrapping in cloths saturated with arnica ; keep it wet. 1019. Frost-bitten Limbs — Should be immediately bathed in cold water, and rubbed until heat is restored. Avoid warming numbed hands and feet at the fire. 1020. Dry Mortification. — Blister the part. Keep the bowels open with castor oil. Give opiates at night. 1021. Gangrene. — Use poultices of red oak bark thiekfned with corn meal ; sprinkle over thick powdered charcoal. 1022. Cure for Ingrowing Nails. — Heat a small piece of tal- l«.w in an iron spoon; drop two or three drops between the nail and outside flesh. It will not be necessary to repeat this if proper pains is taken to so apply this liqui 1 cautery that it will insinuate itself in every interstice under the nail. Kepeat, J y^ssary. S54 MRS. niLL'8 NEW COOK BOOK. 1023. h'h. — This disease is sometimes cured by washing ll fH ke-root tea — not too strong, but sufficiently so to smart. An ntment of equal parts of brimstone and hog's lard is good. .ve sulphur and cream of tartar to keep the bowels open. 103-1. To Stop the Bleeding from Leeches. — Make a bait o\' fjottun about the size of a pea; put this pellet of cotton or lint aj on the wound ; press it down firmly ; keep up the pressure for a quarter of an hour. Remove the finger cautiously, taking care to let the pellet remain. 1025. Gargle for Sore Mouth. — IT.-ilf a teacup of boneset tea; the same of tea made of the black haw. Use the bark of the root; a teacup of strong tea made of privet; a piece of alum the size of a nutmeg. Sweeten with honey. 1020. Cholera Mixture. — Two ounces of peppermint, two of spirits of camphor, two of laudanum, two of Hoffman's anodyne, one of extract of ginger, two of tincture of red pepper. Table- epoonfiil every thirty minutes. 1027. Potato Poultice. — iJoil and mash the potatoes smooth, using warm water or sweet milk to give it the proper consist erce. This is a soothing poultice, but may be made stimulating dy \ising strong pepper tea instead of water. For foul ulcer* use red oak bark tea, and sprinkle over it powdered charcoal. In preparing poultices always make enough for two. Have t*o bags made of thin soft cloth; as one cools have the other feadj to apply immediately, so that the heat and moisture may &U kept up without interruption as long as necessary. When the U»t poultice is withdrawn, lay over the place a dry flannel or cloth of some kvnd. The poultice should be large enough to cover the place well, made smooth, and not too stiff. A hard, lumpy, heultice to prevent the person's clothing from becoming damp. v\ hen wo.ll prepared and managed they are very useful, but im- properly made and carelessly used, they do more harm than good. 1028. Charcoal Poultice. — To a pint of potato, light brer.1 o ion meal poultice, add a large tablespoonful of fresh burned pulverized charcoal. Good for foul ulcers. 1029. Hop Poultice. — Boil hops to a strong tea; thicken amoothly with potato, flour, or corn meal. Use when there is much pain and inflammation. Hop fomentation is excellent for •welled glands in scarlet fever, quinsy, etc. Rub the leaves between the hands; quilt them between a fold of muslin cloth; scald in strong vinegar. Apply as hot as can be borne. Make two bags, and have one cool ; apply the other; use over it a dry cloth, and apply warm flannel when the last is removed. Peach leaves, mint, mullen, horehound, and tansy answer a good pur- pose, and are very good in all painful affections of the stomack and bowels. 1030. Light Bread Poultice. — Saturate the bread with sweet milk ; put it on the fire until hot ; grease over the top with * Httle sweet, linseed, or neat's oil. A very soothing poultice foi simple sores. Never let a poultice remain long enough to be- come sour. 1031. Slippery Elm Poultice — Is best made of the ground elm Druggists usually keep it in small packages. Take as much cf the powdered elm as may be needed ; stir cold water to it unti it forms a jelly. Apply this, spread upon a soft cloth, imme diately to the diseased part. This is excellent for sores from fire, or any inflamed sore. If there is any disagreeable odor, i^rinkle charcoal over it. Change frequently. 17 586 mrs. hill's new cook book. J 032 Pepper Poultice. — Make strong tea yf rvd pepper; thicken with wheat bran or corn meal. 1033. Flaxseed Poultice. — Grind or bruise the seed ; boil il *weet milk or water until of the right consister.ee. Applj wilk ©ut putting a cloth between the flaxseed and the sore. 1034. Cancer Poultice. — Take equal parts of red oak bark; poplar root, dogwood root, and black sumac root ; boil down in water to a strong tea; strain out the barks, and boil the tea io the consistence of syrup. Make a plaster of this; sprinkle ovei it pulverized bluestone. Apply the plaster to the cancer night and morning until the cancer is eaten out ; then continue the plaster without the bluestone until the fever or inflammation is relieved ; then use a healing salve. 1035. Liniment for White Swelling and Palsy. — Use the root and flower of the bear foot (any quantity) ; boil to a strong tea; strain it, and stew with hog's lard until the water has evaporated. Rub the part affected well, and wrap in flannel. Another way of making this liniment is : A handful of the flowers of the bear's-foot, and one of the root ; dry in the shade, and beat to a powder ; mix with half a pound of fresh butter. Put it in a jar, and expose to the sun two days. Rub the part affected. This is also excellent for hard breasts, when there m danger of their rising. 1036. A Good Healing Salve. — A gill of soft turpentine fro» the pine tree, mutton suet the size of a hep's egg, three taU* spoonfuls of linseed oil, the same of beef-fot t oil, and three of wax; melt these together; mix well, and when just warm, work In a teaspoonful of laudanum, one of opedeldcc, *rd one of spirit* of camphor. 1037. To Dress a Blister. — When the blister nae drawn mfli MEDICAL RECEIPTS. 387 ciently, preparo for dressing it by trimming all the hard veini and stems from cabbage leaves ; lay them in a deep vessel, and pour over boiling water; let them remain until ready to use. Remove tha blister gently with a sharp-pointed pair of scissors; ©r clip them; hold a cloth doubled under to receive the water as it trickles from the blister. Apply the cabbage eavci putting them on three or four deep. Bind .nesc on carefully with a cloth. Dress in this way for several days, three times a day. and once or twice during the night if painful ; then use a wax cloth, made by melting together one part wax, and three parts tallow ; spread upon a cloth. 1038. A Good Styptic. — Rub a little dry chloride of lime upon the wound. 1039. Mustard Plaster. — When required to act promptly, use only mustard mixed with water or vinegar ; spread upon cloth, and apply immediately to the part; but if wished less stimulating, add a little meal or flour, and put a thin muslin over the plaster. 1040. Mustard or Pepper Bath for the Feet. — Have as much hot water as may be needed in a small tub ; stir in mustard to make it sufficiently stimulating, or if pepper, boil a pod or two of pepper with the water. Put the patient's feet in the tub of water, and throw over the whole a blanket. Keep the water to the same temperature by adding a little warm water from time to time as may be needed. Rub dry with a coarse towel, and immediatel) cover up in bed. 1041 . Pepper Plaster. — Beat the white of an egg with a table ipoonful of pulverized red pepper — a tablespoonful of spirits of turpentine is sometimes added. Spread upon cloth. Excellent for pains in the breast and sides, in severe cold, and influenzas. 10i2. Plaster for Boils. — White of an egg, honey and flour. 188 MRS. hill's new coo* book. For a breast threatened to rise : Dip a cloth, cnt to fit, in mixture of equal parts of beeswax and tallow. 1043. Rheumatic Liniment. — Equal parts of sweet oil, spirits of ?amphor, hartshorn, and laudanum ; or rub with No. 6, or Pert? Davi.V Pain-killer. For pains in the back, use the arnica plaster 1044. Piles. — Castor oil on cotton is good. Also a salve made of Jamestown weed leaves, or the seed. Never allow the bowels to become constipated. 1045. Fainting. — Lay the person in a horizontal position ; give plenty of fresh air. It is improper and thoughtless to crowd around a person in this condition. Bathe the face with cold water. Apply hartshorn or some stimulating smell to the nose. Loosen the clothing. If necessary, put mustard plasters upon the extremities. 1046 ^br Nausea. — Peppermint diluted is very good. A mint julip is also good. Make it in this way : Put a few sprigs of fresh mint in the bottom of a tumbler ; if convenient, add a tcaspoonful of ice broken into small pieces. In another tumbler dissolve a tablespoonful of loaf sugar in enough water to fill the tumbler half full ; add a wineglass of good brandy ; stir well, and pour it upon the mint. Give this in small quantitias. Put a mustard plaster over the stomach. 1047. To Extinguish Fire on a Person. — When the clothea catch on fire, extinguish by smothering; wrap up in woolen if possible — a carpet, hearth rug, or anything within reach. I incw a case where a lady alone in her room, just in the act of retiring to bed, discovered her night clothes in a blaze; vith admirable presence of mind, she leaped into bed, smothered the flame, and saved her life. Never rush into the air. If the chimney catches, so as to endanger the house, throw sail upon the fire ; spread a wet blanket before the fire-^ace. MEDICAL RECEIPTS. 38ft 1048 Whert a Person is Insensible from a Fall or Jttoit vpon the Head. — Put a mustard plaster on the back cf the neck and extremities ; rub briskly ; then bathe the part with hot vinegar. i049. To Recover a Person Apparently Drowned. — Strip th* iwvfy ; rub it dry; wrap it in warm blankets; use every means V heat the body by hot applications and friction. Wipe the mouth on the inside, should it be necessary ; turn the head on the side, slightly elevated, to allow the water to run out of the mouth. Inflate the lungs, by introducing into one of the nostrils the pipe of a hand bellows; close the mouth and the othei nostril ; blow the bellows until the chest rises ; then unstop the the mouth and nostril ; press lightly on the chest to eject ihe air. Repeat this process. Never cease using remedies for at least six hours. When the patient is able to swallow, give small quanti- ties of warm wine, or brandy and water. 1050. From Freezing. — Put the body in a cold bath for a quarter of an hour ; rub briskly until warmth is restored ; avoid the fire. Give, if the patient can swallow, a few drops of cam- phor ; or if it cannot be swallowed, use camphor and water as an injection. As soon as possible give a cup of strong coffee. 1051. Struck by Lightning. — When a person is struck by lightning, dash cold water over the neck, face, and breast. Aa they recover, they should be kept quiet. If the feet are cold apply hot jugs of water. 1052. From Hanging, Suffocation, etc, — Rub with warm jiotha Apply hot bottles of water to the feet. 1053. Apparent Death from Charcoal or other Noxiout Vapor*. —Give the person plenty of fresh air. Dash over the face and neck ocld water. 'When relieved, cover comfortably in bed' S90 MRS. HILLS NEW COOK BOOK. keep quiet, and take some nourishing broth or a cup of strcng Wot ooffee. 1054. Whin Affected by Foul Air in Descending Wells- throw down unslacked lime, then several pails of water before featuring to go down. 1055. Tie Severing of an Artery. — When a person is in dan- ger of bleeding to death from the severing of an artery, compress with the Angers the ends of the artery, as near as possible to the wound, or apply a piece of lint dipped in a tincture of arnica -water ; on this put a bit of sponge, and press this so as to stop the blood. Send for a surgeon without delay. 105G. To Dress Wounds. — Dress wounds loosely, so as to allow the secreted matter to escape easily in the lint; spread over the wound to exclude the air. Every day a suppurating wound should be cleansed, and bathed freely in lukewarm water. If a wound inflames, becomes hot, and swollen, put a warm bread and milk poultice over it. 1057. For Bleeding at the Lungs — Take strong salt and water; a teaspoonfu) every five minutes. 1058. Worms — For A scar ides or Fin Worms. — Give an injec- tion ever}* wgai until relieved, of a tablespoonful of sweet oil in kalfapint of warm water. Use the homeopathic specifics for worms. For other varieties of worms : Give a child a drop of turpen- tine upon sugar for each year old. For instance, if two years dd, give two drops of turpentine before eating, and for nine successive mornings ; then a dc se of castor oil. When from the knetting of the worms violent pain is caused, rub with turpentine, using a little on with i'. to prevent blistering. This treatment has beea MEDICAL RECEIPTS. 391 known to remove tape-worm. Tea of Jerusalem oak is eflicacioui in expelling worms. 1059. Deafness. — Fill a phial with house-leek leaves ; «top \\ well; envelope it in corn meal dough, and bake slowly. Dny khe juice in the ear three or four times a day. Wear a piece oi wool in the ear. Another remedy said to be good : Divide an onion, and from the centre take out a piece the size of a walnut ; fill this cavity with a fresh quid of tobacco, and bind the onion in its usual »hape. Wrap it in wet paper, and roast it. Trim it down to the part discolored by the tobacco ; put it in a phial. Put three irops of this juice at one time in the ear. It may give some pain upon the first application. 1060. Catarrh in the Head. — Make a snufT of equal portion! of bloodroot, gum Arabic, and gum myrrh. Use it as needed. 10G1. A Simple Febrifuge. — One teaspoonful of saltpetre and 6ve grains of ipecac. Mix well ; divide into ten equal parts. Give one every hour in flaxseed tea, sage, balm, or catnip. If there is nausea, lengthen the time between the doses. 1062. In Small-Pox to Prevent Pits. — Saturate a cloth with sweet oil ; cover the face with it, cutting holes for the eyes, noso, and mouth. 1003. Measles. — Very little medicine is necessary. Nearly everything depends upon good nursing. If there is much fever give Dover's powders in a little ginger tea. If nausea, give • little soda er peppermint water. If the eruptior suddenly dis- appears, give a sweat. Should there be great debility, use a little wine diluted. The patient should be kept within doors in a room comfortably warm. If in bed, the covering should not be oppressive. Diet light. The greatest danger from measles if 802 MRS. the liability to relapse. Avoid taking cold. The patieirt must not leave the sick-room too soon. If the eyes are weak, darken the room. 1064 Chronic Rheumatism. — A good handful of the hark 01 *hite ush (the blooms are still better), it may be fresh or dry) Steep in a quart of gin. Dose : a tablespoonful three times a day If it proves too active a cathartic, lessen the dose. 1065. Acute Rheumatism. — Take a tablespoonful of No. 6 three times a day before each meal, rubbing the part affected with the same. 1006. Homeopathic Specifics. — For rheumatisms, neuralgia, diseases of the nerves, particularly headache, pain in the eyes, restlessness, and inability to sleep, dyspepsia, etc., I have tried nothing equal to the homeopathic specifics. 1067. To Cure Pimples on the Skin. — Drink mullen tea, and anoint the skin (rubbing it in well) with milk mixed with as much sulphur as the milk will dissolve. Let it set an hour or two, and then rub it on. Make only a wineglassful at once. Use before washing. 1068. Disinfectants. — For a room where the disease has created a very unpleasant odor, nothing is so good as to burn green coffee. Have a small oven or pan half filled with good solid coals ; throw upon them a handful of coffee ; pass the vessel under the bed and around the room. Darby's Prophylactic poured in saucers, and set around the room, is good ; so also iff chloride of lime dissolved in water. 1069. For Spinal Disease. — Bathe spine in salt and water, Of rub with tartar-emetic ointment until a good crop of pustules ii produced. When these dry, repeat if not relieved. MEDICAL RECKIPT8. 393 107G. For Excoriations upon the Flesh of Infants. — Wash in tepid water. Dip a cloth in sweet oil and slightly grease the part. Sore navel of an infant : Grate over it very fine nutmeg, first cleansing with a suds of Castile soap. 1071. Cholera Infantum. — Pulverized rhubarb a teaspoonful two-thirds full of saleratus or soda, a teacupful of peppermint leaves ; pour over a tumbler of boiling water ; sweeten with loaf sugar; from a teaspoonful to a tablespoonful for an infant every quarter or half hour, as the case requires. Should the stomach reject it, persevere and lessen the dose. An adult may take a wineglassful. 1072. Remarks upon Medical Receipts. — Emergencies occu? in every family when the services of a physician cannot be pro- cured promptly, and something should be done while " waiting for the doctor." Many of these "Medical Receipts" will, I hope, answer the valuable purpose of relieving suffering humanity. Many cases of sickness may be relieved by simple remedies, if used in time, without calling in a physician. Some useful direc- tions will be found in these receipts. Judgment and discretion must be used in giving even " simple remedies." 1073. Care of a Sick-Room. — Avoid loud talking or whis pering ; either extreme is painful to a sick person. Make up the pillows, and turn them occasionally ; arrange the bed-clothes quietly ; assist the patients to change flieir position ; anticipate their wants in giving drink, nourishment, etc., but avoid being " fussy." A nervous person would prefer neglect to being per- secuted by unnecessary attentions and needless questions. Nevei take your seat upon a sick person's bed unless requested to do so. Avoid shaking the bed. Darken the room to a mellow, twilight light, and so ventilate the room that a draught of air will not blow directly upon the patient. If the patient is nervou?, or laboring under great excitement, or wishes to sleep, exclude ah 17* 394 MBS HILLS NEW COOK BOOK. visitors. Sensible, considerate people will never take offence at this course. Wear slippers or cloth shoes ; tread lightly. Lei every thing about the room be scrupulously neat. Bathe the face and hands of the patient upon awaking in the morning, and 5 vflener if necessary. Change Jothes and bed-clothing frequently :,'A be sure that they are perfectly dry. Follow the direction! ii« giving medicine faithfully. Make the medicine, when prepar- ing it to be taken, as palatable as possible. Give castor oil in hot coffee or toddy ; hold a little vinegar in the mouth before taking the oil. Give salts in a little weak pepper tea, or add to it a few drops of extract of ginger, or No. 6. Use as little water as can be to dissolve the salts. Cover powders with roasted apples ; this is better than syrup ; though children may prefer the latter. Take pepper tea mixed with sweet milk, and, if liked, sweeten it. If taken too strong, the tender coats of the stomach will suffer. When food is offered to a sick person, cover the waiter with a clean, white napkin, with another napkin laid upon the waiter. The china, glass, knife, fork, every thing used, must be bright and clean, and a small quantity of food served and cooked, so as to be appetizing. Vary the dishes. The same things should not be offered every day. Never keep the patient waiting any length of time for nourishment ; as far as possible anticipate their wants. When broth, soup, or meat is permitted, it is well to keep a tender chicken, steak, or birds killed, and in readiness. Use only part of the fowl at one time. Never serve brv>th or soup smoked or greasy. Black tea is best for invalids. Giuels should be boiled a long time, and be thoroughly done. Never tempt the appetite of sick persons by offering them unsuit- able food. If milk is used, keep it in a cool place; the least acidity will injure the patient, unless in cases where buttermilk is prescribed. In making toast water, prepare it some time before it will be called for; toast the rread without burning. If siting up at night is necessary, only permit such persons tc assist who will have self-denial and benevolei.ee enough tc refraia fiom lead talking, and ltughin^, and reading newspapers; the rat MEDICAL RECEIPTS. 805 tling of the paper in turn.ng sometimes gives exquisite torture. The rocking of chairs and other discordant noises must all be avoided. " Trifles," it has been said, " make up the sum of numan happiness or misery." This is certainly true of a sick room. Persons sitting up at night should be invited in ancther room if refreshments are furnished, one person remaining * ith the patient. A great deal of pain and suffering is inflicted upon the sick by a want of consideratiyn, and not the wish or intention to be unkind. Never carry a sad, lugubrious face into a sick- room. 1074. Hints to Housekeepers. — Rise early in the morning, o? you will not get a fair start with your business. Rise earlier on Sunday morning than any other day, that the children may be at Sunday-school in time ; and domestics have time to so arrange their necessary business as to be able to attend Divine service. Do all the cooking for Sunday on Saturday, or, if it is absolutely necessary that some cooking be done, have it all completed at breakfast, and the fires extinguished for the day. Have the house cleaned and every thing put in order on Saturday. On Sunday only make the beds, and do such things as are absolutely necessary. On Monday it will be necessary to spend more than the usual time in cleaning and setting things to rights. On Mon- day evening look over the soiled clothes. Mend, and put on outtons and strings. Select out the white articles, and put them to soak. Have a separate basket or bag for keeping towels, nap- itins, and table-cloths. Put them to soak in a vessel to tnem selves. The soaking will soften the grease, and make .t easier to ^ash out. Have the water drawn in barrels, if possible. Expo- sure to the air will soften the water, and will give time for the ■ediments to settle at the bottom. This will be found an excel- lent plan, particularly where there is limestone in the water. Have the wood cut and every thing in readiness, so that on Tue» day the washing may be carried through without interruption. Wash colored clothes first, and take them it as soon as they <\tj 806 mrs. rill's new cook bcok. The practice of some washerwomen is to wet colored clothes tot late to dry ±«*n, and then pack them away damp until morning. Thij is a severe j»nd unnecessary trial to colors. Some colon fade from being long exposed to the sun. The ironing of course follows the washing, and should be done with as little delay as possible, and the cloths assorted and put away. Stockings and •ocks should be darned when brought in from the wash. System and order must be strictly observed in all household arrangements. "A place for everything, and everything in its place." A time for certain duties, and the housekeeper must see that there is no infringement of the laws that are laid down. Children can- aot too soon be taught the importance of order, neatness, and economy. A habit of system may be early formed, and prove a blessing through life. An ill-governed household, where there is neither system, order, neatness, nor frugality, is a bad school for children. " Never leave things laying about — a shawl here, a pair of slippers there, a bonnet somewhere else, trusting to a servant tc put them in place. No matter how many servants you have, it is a miserable habit. If you set an example of carelessness, do not blame your servants for following it. Children should be taught to put things back in their places as soon as they are old enough to use them, and if each member of a family were to observe tm limple rule, the house would never got much out of jrder." MISCELLANEOUS 3ECEI1TS. 1075. Sot p. — The ashes should be strong (hickory i* best^ •ui kept dry. When put in the hopper, mix a bushel of un- locked lime with ten bushels of ashes ; put in a layer of ashee ; then one slight sprinkling of lime; wet each layer with w*»*er (rain water is best). A layer of straw should be put upor the bottom of the hopper before the ashes are put in. An opening in the •ide or bottom for the ley to drip through, and a trough 01 vessel Under to receive the ley. When the ley is strong enough to bear up an egg y so as to show the size of a dime above the surface, it is ready for making soap; until it is, pour it back into the hopper, and let it drip through again. Add water to the ashes in such quantities as may be needed. Have the vessel very clean in which the soap is to be made. Rud th^ pot over with corn meal after washing it, and if it is at all discolored, rub it over with more until the vessel is perfectly clean. Melt three pounds of clean grease ; add to it a gallon of weak ley, a piece of alum the size of a walnut. Let this stew until well mixed. If strong ley is put to the grease, at first it will not mix well with the grease. In an hour add three gallons of strong hot ley ; boil briskly, and stir frequently; stir one way. After it haa boiled several hours, cool a spoonful upon a plate ; if it does not jelly, add a little water ; if this causes it to jelly, then add water to the kettle. Stir quickly while the water is poured in until it ropes on the stick. As to the quantity of water required to make it jelly, judgment must be used ; the quantity will depead upon circumstances. It will be well to take some in a bowl, and notice what proportion of water is used to produce this effect. To harden it : Add a quart of salt to this quantity of soap ; let it boil quick tec minutes; let it cool. Next day cut it out. Thia i» now ready for washing purposes. 398 MRS. IIILI/8 NEW COOK TIOOK. 1076. To Remove Stains and Restore Colors Destroy*! 5$ Acids. — Apply ammonia to neutralize the acid ; after which aj> ply chloroform. This will rcmov6 paints from garments wbea tanzinc has failed. 1076 J. — Japanned tea-trays should not be washed .n hot water If greasy, a little flour rubbed on with a bit of soft linen wi*. give them a new look; if there are scratches, rub over a little olive oil. 1077. Potash Soap. — Six pounds of potash, five pounds of grease, and a quarter of a pound of powdered rosin ; mix all well in a pot, and, when warm, pour on ten gallons of boiling water. Boil until thick enough. 1078. A Superior Receipt. — To make a barrel of potash soap (or thirty-two gallons), twenty-five pounds of grease, two pounds of rosin pulverized, ten pounds of potash dissolved in twenty- eight gallons of hot water. Put the grease and rosin in a pot ; add a gallon of hot water to it as the grease becomes hot ; stir it well just as it begins to boil ; add the hot potash water slowly, a few gallons at once, until all is in. Boil until thick enough. Thw receipt is reliable. I have used it over twenty year*. 1079. Brown Bar Soap. — Take thirty gallons of soft «oap eight quarts of salt, and four pounds of rosin pulverized* mi*, laid boil half an hour. Tarn it in tubs to oocl. MISCELLANEOUS RECEIPTS. 309 Another way : Put grease in a barrel ; add strong ley to cove? it ; stir *\ in well. During the year, as the grease increases, ■dd more iey, an J stir it up frequently ; keep a stick in it fof th.s purpose. This will become soap by the time the barrel i* full. To harden it : Add a quart of salt to three gallons Df soft *oap ; boil half an hour. Turn it out to cocl. Boiling longer will harder the soap, without the use of salt. The ley ihat remains in the bottom of the tubs after the soap becomes hard should be taken care of, and used for scouring. 1080. To Make Starch. — To make starch from wheat, aend it to the mill and have it ground, but not bolted ; put it to soak in plenty of water until it ferments. Squeeze all the milky fluid from the bran by pressing it between the hands, or by putting it in a thin bag ; lay in tubs of cold water, and press as long as any white liquid runs. The bran may then soak a few hours, and be pressed again. Strain the water through a blanket. Let the starch settle to the bottom; pour off the water carefully; add fresh water every day ; stir up the starch; let it settle again. Repeat the process until the starch is white ; cut it in cakes, and dry upon dishes. It is best to have a platform made out-doors ; upon this place the tubs. 1081 Potato Starch. — Grate the potatoes after peeling them, rub them through the hands until all the milky fluid has been pressed ma. Strain out the hard part of the potato. Let the water se» without being disturbed ; the starch will settle a* the bottom ; pour off the water ; add fresh water every day. Stir ur th« starch : let it settle again. Repeat as in the wheat itaivh until the starch is satisfactorily white; then dry. Ke*p in a dry place. Frozen potatoes yield more starch than those which hav« D& been frozen, but uus\ be used immediately. 1082. To Prepare Starch for Use. — Wet two tablespconfiili of starch tj a smooth paste with cold water; pour to it a pint of 400 Mrs. hill's new cook book. boiling water; put it on the fire; let it boil, stirring frequently until it looks transparent; this will probably require half ai hour. A id a piece of spermaceti as large as half a nutmeg, 01 as much salt, or loaf sugar — this will prevent the starch froni ticking to the iron. 1083. To Give a Gloss to Shirt Bosoms. — Half an o-moe of white wax, the same quantity each of gum Arabic and isin- glass, and ten drops of alcohol ; add half a tumbler of boiling water ; mix well, and bottle it. To a quart of starch put a tea- spoonful of this preparation. Starch while the article is wet , if dry, dip it in hot water, and wring dry ; then starch. Rub the starch in well; then press in a towel to remove all on the out- side. Spread it out ; wipe over with a clean, dry cloth ; then roll snugly ; let it lie an hour or two, and iron. Use for ironing shirts a bosom-board, made of seasoned wood a foot wide, one and a half long, and an inch thick ; cover it well by tacking over very tight two or three folds of flannel, accord ing to the thickness of the flannel. Cover it lastly with Canton flannel ; this must be drawn over very tight, and tacked well to prevent folds when in use. Make slips of fine white cottou cloth ; put a clean one on every week. A skirt-board must b* made in the same way for ironing dresses ; five feet long, tapei ing from two feet at one end to a foot and a half at the other, the large end should be round. A clean slip should be upon it whenever used. A similar but smaller board should be kept foi ironing gentlemen's summer pants. Keep fluting and crimping irons, a small iron for ruffles, and a polishing-iron. 1084. To Starch Muslins, etc. — Add to the starch f'.r fine muslins a little white gum Arabic. Keep a bottle of it read} fo» Ui>e. Dissolve two ounces in a pint of hot water; bottle it; use as may be required, adding it to the starch. Muslins, cali< o«»s, etc., should never be stifFer than when new. Rice-'v«^*»r and Uinglass stiffen very thin muslins better than starch. Old zephyrs can bo made to look new by steaming MISCELLANEOUS RECEIPTS. 401 For black calicoes: Boil a strong tea of fig-leaves; mix tht March for stiffening with this. After washing the article through three warm waters, rinse it in the fig-leaf Ua ; when nearly r]r y fold; let it rema'a half an hour, and iron immediately. If starched articles are not soon ironed they become sour, and if q dire a disagreeable smell. This is also the case if the starch It suffered to stand too long after being made. Cover starch after it is made to prevent its forming a useless skin. Sperma- ceti, salt, or loaf sugar will prevent its sticking to the irons. 1085. To Remove Grease Spots from Calicoes, Muslins, etc. — Cover the spots with the yolk of an egg ; then wash off the egg after it has remained half an hour ; use no soap on the spot, but wash in suds. 10HG. Where the Colors are Doubtful. — Have two tubs of 4oap suds ; throw a handful of salt into each. Prepare three rinsing waters ; in the last, put to each gallon forty drops of elixir vitriol and a teaspoonful of the dissolved gum Arabic. Wash through the suds; then rinse; wring well, and dry in the shade, where the wind will dry it rapidly. All colored .articles should be passed rapidly through the wash, dried, and ironed as expeditiously as possible. If colored goods fade, wash each article to itself, or the colors will mingle. Ox-gall sets dark colors well ; use a tablespoonful to a gallon of water. The smell is not pleasant, but exposure to the air will «oon destroy it. Iron muslins, needle-work, and fine embroidered handkerchiefs to the wrong side. In washing delicate fabrics, do not rub them; gently squeeze and shake them out; pin them to the line, or to some large article, and take them in as soon as dry. Bran- water is excellent to uie in washing colored cottons of delaines, when the colors are not fast. Boil a peck of wheat bran and a pint of *alt in five gallons of water, an hour ; let it 402 settle; strain the water; wash the ai ticles through it, and rinse with water into which forty drops of elixir vitriol to the gallon is mixed. Wash all such articles on a clear, windy day, so that the %ir will dry them rapidly ; take them in immediately. 10S7. To Wash Flannel. — Never rub soap upon it; make luds by dissolving the soap in warm water ; rinse in warm water. Very cold or hot water will shrink flannel. Shake them out several minutes before hanging to dry. Blankets are washed in the same way. 1088. To Wash Bombazine. — Make a good soap suds; add >x-gall, a tablespoonful to a gallon of water. Press the cloth "hrough the hands without rubbing. Rinse in tepid water, into which put a little dissolved gum Arabic. Shake the article, but do not wring it ; press it carefully with a warm iron on the wrong side. 1089. To Wash Ribbons. — If there are grease spots, rub the yolk of an egg upon them, or French chalk on the wrong side; let it dry. Lay it upon a clean cloth, and wash upon each side with a sponge; press on the wrong side. If very much soiled, wash in bran-water ; add to the water in which it is rinsed a little muriate of tin to set red, oil of vitriol for green, blue, maroon, end bright yellow. 1090. To Bleach Clothes. — Dissolve a handful of refined borax in ten gallons of water ; boil the clothes in it. Another way : One ounce of oxalic acid to a pint of water ; a tumbler of this to three gallons o^ water. Put in the clothes itir well; then rinse twice. To whiten brown cloth, boil il weak ley, and expose day and night to the sun and night air keep the clothes well sprinkled. 1091. Washing Mixture. — A gal on of water, one pound of MISCELLANEOUS RECEIPTS. 403 iftl soda, and one pound of soap; boil one ho.i then add one tablespoonful of spirits of turpentine. Put the clothes to aoak over ltfght; next morning soap them well with the mixture. Bob well one hour ; rinse in three waters ; add a little bluing to the: iast water. Save all old cotton and linen rags in bags for sickness. 1092. To Remove Spermaceti. — Scrape it off; put brown pap u on the spot ; upon that, a hot iron. 1093. To Remove Grease from Silk or Worsted. — RubFrerch chalk on the wrong side. Let it remain a day. Split a visiting card ; lay the rough side upon the spot, and pass a warm iron over. 1094. Grease Balls. — Mix two ounces of fuller's-earth, a tea spoonful of pearl ash or saleratus, and strong vinegar to make a stiff paste; make it into balls; dry them. Use it by wetting the grease spot ; scrape some of the ball on the place ; dry it, and then wash in tepid water. 1095. Stair j from Acids — Can be removed by spirits of harts- norn diluted. Repeat if necessary. 109G. Tar and Pitch — Can be removed by greasing the place w ; th lard or sweet oil. Let it remain a day and night ; then wash in suds. Ii silk or worsted, rub the stain with alcohol. 1097. To Remove Oil from Carpets or Floors. — Keep fuller'* eanh upon it wet, renewing until the oil is removed. Add ox gall to it to prevent the colors from fadiLg. 1098. For Rutt and Ink Stains. — Oxalic acid will remove iron rust and ink stains. Make a pint bottle full by mixing with thit quantity of water half an ounce of the acid. Label it 404 MRS. HIJ.L'8 NEAV COOK BOOK. " Poison." (This cleans brass beautifully.) D ; p the stain ii hot water, and apply the acid as often as necessary. Wash very soon, in half an hour at least, or the cloth will be injured by tb# acid. 1 09i>. To Remove Mildew. — When the Jothes are washed ai ready to boil, pin Jamestown ireed leaves upon the place. Pu a handful of the leaves on the bottom of the kettle; lay th« stained part next to them. Green tomatoes and salt, aour but term ilk, lemon juice, soap and chalk, are all good ; expose to th sun. Another way : Two ounces of chloride of lime ; pour on it * quart of boiling water ; add three quarts of cold water. Steer the cloth in it twelve hours. 1100. To Take Ink Out of Linen. — Scald in hot tallow. Le* it cool ; then wash in warm suds. Sometimes these stains can be removed by wetting the place in very sour buttermilk or lemon juice ; rub salt over, and bleach in the sun. 1101. For Fruit Stains on napkins, table-cloths , etc. — Poui hot water on the spots ; wet with hartshorn or oxalic acid — a tea ipoonful to a teacup of water. 1102. Stains from Scorched Goods. — Boil scorched articles m milk and turpentine, half a pound of soap, half a gallon of milk. Lay in the sun. 1103. Stains on Furniture. — Rub stains on furniture with X)ld-drawn linseed oil ; then rub with alcohol. Remove ink Btains with oxalic acid and water; wash off with milk. A hoi iron held over stains upon furniture will sometii les remove them* 1104. Silver Soap — For Cleaning Silver and Britannia. — On« bar of turpentine soap, three tablcspoonfuls of spirits of turpeu* MISCELLANEOUS RECEIPTS. 405 lli««, half a tumble.- of water. Let it boil ten minutes. A dd sis tablesj/oonfuls of spirits of hirtshcrn. Make a suds of this, .Hid wash silver with it. ] 1 05. Furniture Polish. — One pir t of linsood oil. one wineglaji *j alcohol. Mix well together. Apply to the furniture with a line .»g. Rub dry with a soft cotton cloth, and polish with a silk cloth 1 Furniture is improved by washing it occasionally with soapsuds. Wipe dry, and rub over with very little linseed oil upon a clean *p »nge or flannel. Wipe polished furniture with silk. Separate dusting-cloths and brushes should be kept for highly polished fur- niture. When sweeping carpets and dusting walls always cover the furniture until the particles of dust floating in the air settle , then remove the covers, and wipe with a silk or soft cotton cloth, 1106. Remarks upon House- Cleaning. — There should be a gen. eial house-cleaning every year — in the spring and fall. Always begin up-stairs ; clean and put everything to rights, and then de- «c^nd. Whitewash once a year ; it freshens and purifies. 1 1 07. Receipts for Whitewash. — One pound of pulverized alum, une pound of rice. Boil these in four gallons of water. Bury a barrel three parts in the ground ; pack the dirt around it to pre- vent the escape of the steam ; put into it half a bushel of un- slacked rock lime. Pour over it the boiling rice water. Stir well, and cover for an hour ; then add six gallons of cold witer ; stir well, and add a quart of alcohol ; thin it if necessary. Ar >ther Put half a bushel of unslacked lime in a barrel ; co*er it with hot water; stir occa nonally, and keep the vessoj well covered. When s.acked, strain into another barrel through a sieve. Put a pound of glue in a glue-pot; melt it over a slow tiro until dissolved. Soak the glue in cold water before putting the pot over the fire. Dissolve -i peck of salt in coiling water. Make a thin paste of three p.unds of ground rice boiled half au hour. Stir to thi^half a pound of Spanish whiting. Nr k u\* 406 MRS. hill's new cook book. the lice paste to the lime; stir it in well; then the glue; mil we J; cover the barrel, and let it stand twei ty-four hours, Wnen ready to use, it should be put on hot. It mattfls a durable wash for outside wails, planks, etc., and may be colored. Spar. if b bn wn will make it red or pink, according to the quantity used A delicate tinge of this is very pretty for inside walls. Lamp black in small quantities will make slate color. Finely puh er ized clay mixed irith Spanish brown, makes lilac. Yellow chrome or yellow ochre makes yellow. Green must not he used ; lime destroys the color, and makes the whitewash peel. 1108. A Good Whitewash. — Dissolve two pounds of potash in five gallons of water; add two pounds of alum. When that dis- solves, make a paste by stirring into this a little flour at a time until ten pounds of flour is added. Slack a bushel of lime. When cold, incorporate it with the first preparation. 1109. A Cheap Paint — Two quarts of skimmed milk, tw«, ounces of fresh lime, five pounds of whiting. Pour the milk upon the lime, stirring well ; it will make a mixture resembling cream. Sprinkle the whiting over the top ; mix well ; apply with a paint brush. This may be colored. 1110. A Cheap Passage or Kitchen Carpet. — Whip together the edges of coarse, strong homespun ; press the seam until it liea flat and smooth. Stretch it well, and keep it tacked ; paste some Dretty pattern of wall paper upon it as if papering a wall. Whet perfectly dry, varnish with two coats of varnish. 1111. To Clean Carpets. — Shake it well; tack it down, and wash it upon the floor ; the floor should be very clean ; use cold soap suds; to three gallons add half a tumbler of beef gall ; this will prevent the colors from fading. Should there be grease spots, apply a mixture of beef-gall, tuller's-earth, and water enough to form a paste; put this on before Lucking the carpet down MISCELLANEOUS RECEIPTS. 407 Us* tack* inserted in small leather caj6. In & wiping carpet* use a soft brush. When it can be done, use straw matting (not straw) under the carpets ; they last much better. Cover bricks with carpeting; put behind doors to prevent the knobs of lock* tj iking against walls. 1112. To Wash Matting. — Use salt in the water, and wij* diy. 1113. To Wash Oil Cloth. —Take equal parts of skimmed milk and water ; wipe dry ; never use soap. Varnish them once a year. After being varnished, they should be perfectly dry before being used. 1114. To Make Stair Carpets. — Make stair carpets longer than necessary, and change it so that it will not cover the steps in the same way each time ot putting down. Moved about in this way, the carpet will last much longer. Clean the rods with cam phene or oxalic acid. They should be kept bright. 1115. To Clean Brass. — If stained, rub over with oxalic acid or strong vinegar; polish with rotten-stone pulverized and whiskey or sweet oil, or turpentine ; then rub with soft leather 01 Duckskin. In the beginning of warm weather, when there is nc farther us<* for andirons, wrap them carefully in tissue paper or old silk. I have 3een them wrapped so tastily with the formei as to make a handsome parlor ornament. 1 1 10. To Clean Papered Walls. — Tie a pound of ginned cot ton upon a long stick; brush the walls well with this. When •oiiod, turn it, or rub the walls with stale loaf bread. Split the loaf, and turn the soft part to the wall. 1117. Tc Wash Paint and Hard Plastered Walls.— Use strong ■oda water. Use the super-carbonate of soda. Soap gives a yel Ion tinge, and should not be used. 408 1118. To Wash Windows. — Wash well with soap sv.ds ; ring* with warm water; rub dry with linen, and finish by polishing with •oft dry paper. A fine polish is given to window-glass by brushing it over with a paste of whiting. Let it dry ; rub off with paper 01 sloth, and with a clean, dry brush remove every particle of »hf whiting from the corners. Once a year will be altogethei riflicient for this. lUSf. 7& Wash Glass or China. — Wash in plenty of hot soup suds ; have two vessels, and in one rinse in hot water. Turn upon waiters, and let the articles drip before being wiped. Use linen towels for wiping. 1120. To Clean Silver. — Wash in hot soap suds (use the sil ver soap if convenient) ; then clean with a paste of whiting and water, or whiting and whiskey. Polish with buckskin, or clean with camphene. If silver was always washed in hot suds, rinsed well, and wiped dry, it would seldom need anything else. 1121. To Remove Stains from Silver. — Steep the silver in ley four hours ; then cover thick with whiting wet with vinegar ; let this dry ; rub with dry whiting, and polish with dry b* MISCELLANEOUS RECBIPlB. 411 emptied in barrels, washed in soap-suds, and rinsed ; then spread ir. an unoccupied room and dried, or put in bags made of tWr, sleazy cloth, and kept in the sun until dry. This kind of woik should only be attempted in the long, hot days of June or July The quality of feathers can be much improved by attention if his kiud. 1138 Beds. Table- Cloths, Towels, etc. — Nothing does a horse keeper more credit than clean, sweet beds and mattresses, w ith the bed-clothing washed clean, and well ironed. Table-cloths, towels and napkins should be kept faultlessly white ; table-cloths and napkins starched ; if the latter are fringed, whip the fringe until straight. After using a table-cloth, lay it in the same folds ; put it in a close place where dust will not reach it, and lay a heavy weight upon it. Napkins may be used the second time, if they are so marked that each person gets the napkin previously used. Wipe all grease and spots from dishes, butter-stand, etc., all China, and glass, before sending to the table. Lamps, casters, and salt-cellars should always be cleansed and filled after washing the breakfast dishes. Wash silver candle- sticks in hot soap-suds. Clean brass ones with rotten-stone and whiskey, turpentine, 01 sweet oil. Have the knives and forks cleaned. Never defer attention to such things until they are needed. " Method is the soul of management." 1 1 30. To Remove Rust from Iron Utensils. — Rub sweet oil upon them. Let it remain two days; cover with fmely-pow- iered lime; rub this off with leather in a few hours. Repeat if Decessar) Tc prevent their rusting when not in use: Mix half a pour. 6 of lime with a quart of warm water; aid sweet cil until it look* like cream. Rib the article with this ; when dry, wrap in paper or put over another coat. 1140. Creaking Doors. — Rub creaking doors with sr.ft soap. 41 1 MRS. 1141. To Remove Putty from Glass, and Paint front TFaWf.— Wet several times with strong soda-water. 1 1 42. To Clean Marble. — Wash with soda, water, and beef gall. Or mix together one part blue-stone, three pares whiting one part soda, and three parts soft soap ; boil together ten minutes Jtir constantly. Spread this over the marble ; let it lie half an hour ; wash it off with soap-suds ; wipe dry with (Unnel. Repeat if necessary. Stains that cannot be removed in any other way may be tried with oxalic acid water ; but this should be used care fully, and not allowed to remain long at the time. 1143. Cement for Stove-Pipes. — Cracks in stoves and pipes may be closed with a paste made of equal parts of salt and ashes, wet up with water. 1144. To Clean Stoves. — Clean stoves when cold, with Britisn lustre, mixed with strong alum- water. 1145. To Clean Tainted Barrels. — If large barrels, put a peck of charcoal r^d a tumbler of saleratus into each barrel ; pour in boiling water until the barrel is full. Cover close, and let it remain until cold. 1146. To Prevent Moths from Troubling Woolen Goods. — Leaves of the China tree strewed among woolen garments pre vent moths troubling them. They also prevent worms in dried fruit. 1217. Safeguard against Insects. — The common elder is a gre.it safeguard against the devastations of insects. Scatter it amon^s* wheat, around cucumber and squash-vines. Place it on ih« branches of plum and. other fruit trees subject to the ravages of insects. 1148. Tc Keep Pea and Other Seed from Being Destroyed 1$ MISCELLANEOUS RECEIPTS. 413 Bugs. — Keep iiem in bottles, and put ir a few drops of .ur pen tine. 1140. To Wcsh Hair Brakes. — Wash in weak soda-water dry with the bristles down. 1150. To Clean Tin- Ware. — Boil tin pie-plates in weak ey tc cleanse them. Do this occasionally. 1141. To Remove a Glass Stopper. — Wrap around it a hot cloth. 1152. To Preserve Apple Trees from the Depredations of Rabbits, etc., and the Ravages of Insects. — Apply soft soap over the body and branches of the trees in March and September. 1153. To Prevent Skippers in Bacon. — One bushel of slacked ashes, and one pound of black pepper, ground; mix and rub on the meat before hanging to smoke. 1154. To Correct Taint in Fresh Meat, Poultry, etc. — Use Darby's Prophylactic Fluid. First wash the article ; pour ovei the fluid. If bad, remove the bone. To boil a few lumps of charcoal with the meat is also good. 1155. Cement for Bottles. — Three-fourths rosin, one-fourth beeswax ; melt. Or use half a pound of rosin, the same quantity of red sealing-wax, and a half an ounce of beeswax ; melt, and as it froths up, stir it with a tallow cand.e. Use new corks ; trim (after driving them in securely) even with the bottle, and lip iht necks in this cement. 1156. Label Bottles.— Label and date all bottles, phials, anj Jars. Keep medicines, poisons, etc., locked up. ♦ 14 MRS. niLl/s NEW COOK BOOK. 1 1 57. Vulgar Hospitality — To press people to eat more f luui tray wish. Excess of ceremony shows want of good breeding. That ?} , ility is be3t which excludes all suoerfluous ceremony. When invited to partake of another's hospitality, and the invi jilion is accepted, be punctual in meeting the engagement. If anforeseen circumstances prevent the engagement being kept, immediately notify the person by sending an explanatory note. "There is no social duty which the Supreme Lawgiver mor# strenuously urges than hospitality and kindness to strangers." " The perfection of hospitable entertainment : Offer the best tc visitors ; show a polite regard to their wishes ; give precedence in all matters of comfort and convenience." 1158. Concluding Remarks. — Before bringing this book to a close, I have one request to make of those who will honor my receipts by using them, viz., that they be faithfully followed. Few persons are aware how much mischief is done by evt,n slight deviations. To illustrate: A friend weighed a cake in my presence ; a small quantity of flour was left. She deliberated a mo- ment, then tossed the flour into the cake, saying : w It is so much trouble to go back to the pantry with this, and just that little can do no harm." She destroyed the proportions by adding more than the specified quantity of flour, and spoiled her cake. Receipts are often found fault with, and thrown aside as value- less, when the blame lies in the unexact manner in which they are t.< ied. h has been said that " an author has a right to demand that his bock be read in the right place and at the right time." A tuonger claim has the author of a book like this to " demand' Uiat the directions be correctly carried out ; upon this depends sue tess. Much labor has been bestowed upon these "Receipts.' Nc effort has been made to make it a "flashy work," but a usefu, one. The author has been influenced throughout by the maxim, "That nothing is wise that is not practical." EXPLANATION OF CULINARY TERMS. Baste — To dip or pour butter, lard, or some oleagim us sub itance upon meat during the process of cooking, Blanch — To whiten. When applied to meat, it means that the article must be put in cold water, and this raised to the boiling point, then suddenly plunged in cold water. To Blanch Almonds — Pour boiling water ovet them until the brown skin can be removed. Bouillx — Boiled beef. Bouillie — Thickened milk or pap. Cuisine — Kitchen cookery. Dredge — To sprinkle flour over meat, gravies, etc. Dredging-box — A tin box ; wch as is used for holding mustard flour, with a perforated top. Daube — Stewed meat. To prepare this for cooking: First bone ; then spice it ; roll it in good shape, and skewer or bind it with tape. It is usual (though not necessary where the meat ia sufficiently fat) to pass thin strips of bacon througn the meat by means of a larding-needle ; hence this process is called "daubing." Fricassee — To stew chicken. Fricandeau — To stew veal Fillet — A thigh or upper part of the leg of an animal. This term is, however, applied to this mode of preparing large fish and other flesh: Raise the meat from the bone by running a sharp A.nife between the flesh and the bone ; then take off the outside skin by passing the knife between the skin and the flesh ; cut the pieces in good shape and size. Glaze — Is to brush melted glazing o\er the meat once or twice ; then let it cool. Grill— To broil, i\t MRS. Haricot — To stew meat with tarnips and olhei vegetable! it \s also tho name of a bean. Larding — To insert strips of bacon under the sxin of m«al with a larding- needle. Marinade — A highly-flavored broth used in stewing fish and taeat. To make a marinade: Stew together any vegetable^ liked. Carrots, onions, parsley, and a little garlic are generally used ; pepper, salt, spices. When the strength of these is ex tracted, strain, and add wine or catsup to taste. It may be bot- tled and kept several days in winter , less time in summer. Ragout — To stew. Souffle — A puff; a breath. Is applied to a very light delicata way of preparing eggs. Sautee — Used by Monsieur Soyer to mean semi-frying in very little lard or butter, and then immediately changing the appear- ance of the article cooked by giving it the seasoning proper for a grill or a broil, so that what seemed at first a fry is changed to a Droil. Truss — To bind fowls in good shape after being cleaned foi cooking. Vola-vent— This m^ans pastry so light that (to appearance ) • puff of wind might blow it away. f Mrs. Mary J. HOLMES' Works. DARKNESS AND DAYLIGHT, HUGH WOETHINGTON. CAMERON PRIDE. ROSE MATHER. ETHELYN'S MISTAKE. MILLBANK. EDNA BROWNING. WEST LAWN. MILDRED. FOREST HOUSE. MADELINE. CHRISTMAS STORIES. GRETCHEN. TEMPEST AND HUN8HINE. ENGLISH ORPHANS. HOMESTEAD ON HILLSIDE. 'LENA RIVERS. MEADOW BROOK. DORA DEANE. COUSIN MAUDE. MVRIAN GREY. EDITH LYLE. DAISY THORNTON. CHATEAU D'OR. QUE EN IE HETHERTON. BESSIE'S FORTUNE. MARGUERITE. DR. HATHERN'S DAUGHTERS. MRS. HALLAM'S COMPANION. (New). OPINIONS OF THE PRESS. u Mrs. Holmes' stories are universally read. Her admirers are number- less. She is in many respects without a rival in the world of net ion. Her characters are always life-like, and she makes then: oalk and act like human beluga, subject to tlie same emotions, swayed by tee same passions, and actuated by ttie same motives which are common ainoug men and women of evcry-day existence. Mrs. Holmes is very happy in portraying domestic life. Old and young peruse her stories with great delight, for she writes in a style that all cau comprehend."— A" ew York Weekly. THE NORTH AMERICAN REVIEW, vol. 81, page 557, says of Mrs Mary .1. Holmes' novel " English Orphaus ":— " \\i';li this novel of Mrs Holmes' we have been charmed, aud so have a pretty numerous circle of discriminating readers to whom we have lent it. The characterization is exquisite, especially so far as concerns rural and -village life, of which th re are some pictures that deserve to be hung up in perpetual memory of types of humanity fast becoming extinc* The dialogues are generally brief, pointed, and appropriate. The plot seems simple, so easily and nat- urally is it developed aud consummated. Moreover, the story thus grace- f illv constructed and writteu, inculcates without obtruding, not only puio Christian morality in general, but, with especial point and power, the dependence of true success on character, and of true respectability on merit." " Mrs. Holmes' stories are all of a domestic character, and their interest, therefore, is not so intense as if they were more highly seasoned with sen- sationalism, but it is of a healthy and abiding character. The interest in her tales begins at once, and is maintaiued to the close. Her sentiments are so sound, her sympathies so warm and ready, and her knowledge of manners, character, and (he varied incidents of ordiuary life is so thorough, that she would find it difficult to write any other than an excellent tale if she were to try it."— Boston Banner. £5PThe volumes are all handsomely printed and bound in cloth, sold everywhere, and sent by mail, postage free, on receipt of price [$1.50 each]. M& G. W. DILLINGHAM CO., Publishers, 33 WEST 23d STREET, NEW YORK. AUGUSTA J. EVANS' MAGNIFICENT NOVELS. BETJLAH, $1.76 ST. ELMO, 2.00 INEZ, 1.75 MAOARIA, 1.76 VASHTI, - 2.00 INFELICE, 2.00 AT THE MERCY OP TIBERIUS, « 2.?0 A Prominent Critic says of these Novels : u The author's style is beautiful, chaste, and elegant. Her ideals are clothed in the most fascinating imagery, and her power of delineating character is truly remarkable. One of the marked and striking characteristics of each and all her works is the purity of sentiment which pervades every line, every page, and every chapter." All handsomely printed and bound in cloth, sold everywhere^ and sent by woril, postage free, on receipt of price, by ij£Q> G.W. Dillingham Co., Publishers, 33 West 23d Street, New York.