RECIPE BO 
 
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LIBRARY OF CONGRESS. 
 
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 6!|;rii.-y ©opriB¥l»--- 
 UNITED STATES OF AMERICA, 
 
RIVERSIDE 
 RECIPE BOOK 
 
 " We may live without poetry, music and art; 
 We may live without conscience and live without heart; 
 We may live without friends, we may live without books; 
 But civilized man cannot live without cooks." 
 
 -OWSN MEREDITH. 
 
 1 
 
 n 
 
 NEW YORK 
 
 1890. 
 

 A\<.- 
 
 v" 
 
 ^ 
 
 Copyright, 1890. 
 
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This Recipe Book has been compiled and edited in 
 the interest of Christian Work in connection ivith the 
 Rutgers Riverside Presbyterian Church. 
 
 Special attention is directed to the advertisements 
 
 appearing in this volume, and it is hoped that the 
 
 advertisers will receive the hearty sujyport of all its 
 readers. 
 
PRESS OF WM. R. JENKINS, 
 851-853 SIXTH AVE 
 
 "X 
 
CONTENTS. 
 
 SOUPS. 
 
 Soup Making 1 
 
 General Stock 1 
 
 Beef 2 
 
 Stock for Clear feoup 3 
 
 Mutton 3 
 
 Green Corn 4 
 
 Mock Turtle 4 
 
 Black Bean 4 
 
 Bean 5 
 
 Tomato 5 
 
 Pea 5 
 
 Turkey 6 
 
 Tomato 6 
 
 Cream of Celery 6 
 
 Okra , 7 
 
 Clear Soup or Consomme 7 
 
 Clam 7 
 
 Green Pea 7 
 
 FISH. 
 
 Hints 9 
 
 Boiled Codfish 9 
 
 Codfish Balls.. ..10 
 
 Picked Codfish 10 
 
 Codfish Balls 10 
 
 Warmed over Fish 11 
 
 Fish Chowder 11 
 
 Oysters a la Poulette 11 
 
 Clam Fritters 12 
 
 Lobster Patties 12 
 
 Lobster a la Newburg 12 
 
 Stewed Clams 13 
 
 MEATS. 
 
 Hash 15 
 
 Chicken Croquettes. 15 
 
 Mutton Stew 16 
 
 A la Mode Beef 16 
 
 Chopped Ham for Sandwiches 16 
 
 Cream Chicken 16 
 
 Corning Beef. 17 
 
 Spanish Beef 17 
 
 VEGETABLES. 
 
 Preparing Vegetables 19 
 
 Delmonico Potatoes 20 
 
 Corn Fritters 20 
 
 Egg Plant 20 
 
 Vegetable Oysters 20 
 
 Saratoga Potatoes . 21 
 
 Baked Beets 21 
 
 Fried Potatoes with Cream 
 
 Sauce 21 
 
 Green Corn Caked 21 
 
 Cooked Celery 21 
 
 Potato Puff 22 
 
ENTREES AND SALADS. 
 
 Potato Salad 23 
 
 Mayonnaise Dressing 23 
 
 Ciieese Souffle 24 
 
 Cliocolate Souffle 24 
 
 Lobster Farcie • • 24 
 
 Puree of Salmon 25 
 
 Welsh Kare-bib 25 
 
 Hominy Croquette's 25 
 
 Chicken Souffle 26 
 
 A Nice Way to Cooli Chicken. 26 
 
 Broiled Sweetbreads 26 
 
 Salad Dressing 27 
 
 Chicken Salad 27 
 
 To Koast Birds 27 
 
 Bread Tarts 28 
 
 Sidney Smith's Salad Dressing 28 
 
 SAUCES. 
 
 Noodles for Soup 29 
 
 Bread Dice for Soup 29 
 
 Poached Eggs for Consomme. 29 
 
 Egg Balls for Soup 30 
 
 Drawn Butter 30 
 
 Celery Sauce 30 
 
 Creamy Sauce 30 
 
 Sauce Tartare 31 
 
 Sauce for Plum or Fruit 
 Pudding 31 
 
 BREADS. 
 
 To cut Warm Bread 33 
 
 TipTop Kolls 33 
 
 Corn Bread 33 
 
 Tea Rolls 34 
 
 Muffins 34 
 
 Puffetts 34 
 
 Biscuits 34 
 
 Muffins 34 
 
 Pop Overs 35 
 
 Puffs for Breakfast 35 
 
 Tea Cakes 35 
 
 Waffles 35 
 
 Corn Bread 35 
 
 Corn Cake 36 
 
 Graham Muffins 36 
 
 Gems 36 
 
 DESSERTS. 
 
 Weights and Measures 37 
 
 Velvet Cream 37 
 
 Lemon Cream 38 
 
 Cream Pie 38 
 
 Huckleberry Pudding 38 
 
 Cold Cream Pudding 39 
 
 Ambrosia 39 
 
 Coffee Jelly 39 
 
 Caramel Custard 39 
 
 Wine Jelly 40 
 
 Indian Pudding 40 
 
 Pie. Pastry 40 
 
 Lemon and Eaisin Pie 40 
 
 Fig Padding 41 
 
 Lemon Pudding 41 
 
 Orange Baskets. 41 
 
 Raspberry Joy 42 
 
CAKE. 
 
 General Directions 43 
 
 Delicate CaKe 44 
 
 Angel Cake 44 
 
 Coffee Cake 44 
 
 Helen Cake 45 
 
 Crullers 45 
 
 Orange Cake 45 
 
 Molasses Cake 45 
 
 Sponge Cake Mrs. H— 46 
 
 Orange Cake Mrs. K — 46 
 
 Pearl Cake 47 
 
 Ginger Cake 47 
 
 Jumbles 47 
 
 Fig Cake 47 
 
 Sponge Cake Mrs. L — 48 
 
 Bread Cake 48 
 
 CANDIES. 
 
 Without Cooking. 
 
 French Creams 49 i Cream Dates 50 
 
 French Vanilla Creams 49 [ Wintergreen Creams 50 
 
 English Walnut Creams 50. j Peppermint Creams 50 
 
 Cream Cherries 50 i Maple Sugar Creams 51 
 
 CANDIES. 
 
 Cooked. 
 
 Molasses Taffy 53 
 
 Pea-nut Candy 53 
 
 Chocolate Caramels , . . ; . 53 
 
 Molasses Candy 54 
 
 Everton Taffy 54 
 
 Chocolate Creams 54 
 
 Butter Scotch 55 
 
 Pea-nut Candy 55 
 
 Pop Corn Balls 55 
 
 HINTS FOE THE SICK. 
 
 Beef Tea. 58 
 
 Chicken Broth 58 
 
 Mutton Broth 58 
 
 Oatmeal Gruel 58 
 
 Lemonade 58 
 
 Flaxseed Tea 59 
 
 Cure for a Felon 59 
 
 To Check a Cold 59 
 
 Koumys Mrs. H— 59 
 
 Koumys Miss H— 60 
 
 For Catarrh 60 
 
 Rheumatism or any Pain. ... 60 
 
 Throat Gargle 60 
 
 Tonic 60 
 
 Cough lyiixture 61 
 
 Hoarseness 61 
 
 Excellent Tonic 61 
 
 Chalk Mixture 61 
 
 ODDS AND ENDS. 
 
 For Cleaning Brass 63 
 
 Baking Custard 63 
 
 Tooth Powder 63 
 
 To Freshen Black Lace 63 
 
 Celery. 
 
 64 
 
 Remove Ink from Carpets .. . 64 
 
 To Polish Furniture 64 
 
 Poetical Appetizer 65 
 
 Advertisements 67 
 
SOUPS. 
 
 "A hasty plate of soup." 
 
 Soup Making. 
 
 It can be made from the merest scraps and trimmings 
 of meat, from the heads, tails and feet of animals ; from 
 the bones and skin of fish, from cereals and vegetables 
 alone. Pot liquor in which meat has been boiled should 
 always be saved and used for soup the next day, when by 
 the removal of all fat, by careful skimming, and the addi- 
 tion of a few vegetables or some dumplings, rice, or 
 macaroni, it will make a palatable broth. Experiments 
 made by French chemists prove that the delicacy and 
 richness of soup may be increased by first soaking the 
 meat in tepid water enough to cover it, and adding this 
 to the second water in which the meat is put over the fire, 
 just as it reaches the boiUng point. 
 
 General Stock. 
 
 Part I. AVhere there is a family of any size it is well to 
 keep a clean pot or saucepan on the back of the stove to 
 receive all clean scraps of meat, bones, and remains of 
 poultry and game, which are found in every kitchen ; but 
 vegetables should not be put into it, as they are apt to 
 sour. The proper proportions for soups are one pound of 
 meat and bone to one and one half quarts of cold water; the 
 meat and bones to be well chopped and broken up, and 
 
2 RIVERSIDE RECIPE BOOK. 
 
 put over the tire in cold water, being brought slowly to a 
 boil, and carefully skimmed as often as scum rises, and 
 being maintained at a steady boiling point from two to 
 six hours, as time j^ermits ; one hour before stock is done, 
 add to it one carrot, and one turnip jDared ; one onion, 
 stuck with three cloves, and a bouquet of sweet herbs. 
 
 Part TI. When the soup is to be boiled six hours, two 
 quarts of cold water must be allowed to every pound of 
 meat; this will be reduced to one quart in boiling ; two 
 gills of soup are generally allowed for each person at 
 table, when it is served as the first part of the dinner and 
 meats are to follow it. Care should be taken that the 
 stock-pot boils slowly and constantly, from one side, as 
 rapid and irregular boiling clouds and darkens the stock 
 as much as imperfect skimming. Stock should never be 
 allowed to cool in the stock-pot, but should be strained 
 into an earthen jar, and left standing to cool uncovered; 
 and all the fat removed, and saved to clarify for drippings; 
 the stock is then ready to heat and use for soup or gravy. 
 When stock has been darkened and clouded by careless 
 skimming and fast boiling, it can be clarified by adding to 
 it one egg and the shell, mixed first with a gill of cold 
 water, then with a gill of boiling soup, and stirring it 
 briskly into the soup until it boils ; then remove it to the 
 back of the fire, where it will not boil, and let it stand 
 until the white and shell have collected the small particles 
 clouding the soup ; then strain it once or twice, until it 
 looks clear. 
 
 Beef Soup. 
 
 Take a shank of beef with plenty of meat upon it, and 
 boil five or six hours the day before using. The next day 
 
SOUPS 
 
 «kimoffthe grease, put the jelly in the soup kettle, and 
 one hour before serving, add turnips, carrots omens, and 
 cabbage chopped fine in quantity desired; a few tomatoes 
 and a little celery improve it. Season with pePPer a"d 
 salt. Drop in a few noodles. Three tablespoonsful of uce 
 may be added with -the vegetables. 
 
 •' Margei-y Daw m (he Kitchen. 
 
 Stock for Clear Soup. 
 
 Four pounds of the middle cut of a shin of beef remove 
 the marrow from the bone; cut the meat into small pieces 
 put the meat and bone into a soup pot, with five quarts of 
 Ld water; put it on the hottest part of the fire, and allow 
 it to boil up quickly, when it boils skim very carefully 
 throw in half a tablespoonful of salt, which brings the 
 -scum to the top again, remove this, and put in a small piece 
 of turnip and carrot, half a root of celery, ha f a teaspoon 
 of whole cloves, one onion (which must soak m boiling 
 water ten minutes) and pepper ; draw it to one side, and 
 let it slowlv simmer for five hours, strain through a seiv-e 
 before putting away; when cold, remove the fat on top of it 
 Take one quart of stock, put it in a saucepan and hea 
 it break into a bowl two eggs, one tablespoonful of cold 
 water a little salt and pepper ; when stock is hot, pour m 
 the e-o-s and water ; and whisk it until it boils, put on the 
 lid and allow it to simmer twenty minutes; pour it through 
 a clean towel, and it is ready for use.^^^^^^.^ ^^^^ ^^^^^ 
 
 Mutton Soup. 
 
 Boil a leg of mutton three hours, and take the water for 
 . the soup, season with pepper and salt. Add a small cup 
 
4 RIVERSIDE RECIPE BOOK. 
 
 of barley or rice, as preferred, throw in a little chopped 
 parsley, if liked, and boil about an hour. 
 
 Margery Daw in the Kitchen . 
 
 Green Corn Soup. 
 
 Take one dozen ears of corn, scrape the cobs and boil 
 them twenty minutes in one quart of water. Remove the 
 cobs, put in the corn, b,nd boil fifteen minutes. Add two 
 quarts of rich milk seasoned with salt, pepper and butter, 
 and thicken with two tablespoonsful of flour. Boil ten 
 minutes and turn into a tureen in which are the well- 
 beaten yolks of three eggs. 
 
 Margery Daw in the Kitchen. 
 
 Mock Turtle Soup. 
 
 One quart of black beans and five pounds of lean beef. 
 Put into the soup kettle in the morning in cold water suf- 
 ficient for the quantity of soup desired, and cook slowly 
 all day. Strain through a seive. Add salt, pepper, and 
 plenty of cloves, to taste. Let it stand all night. When 
 desired to serve, cut two lemons into thin slices, put them 
 into the tureen and pour over them the soup. 
 
 Margery Daiv in the Kitchen. 
 
 Black Bean Soup. 
 
 One quart of black beans, one pound of lean beef, one 
 half pound salt pork, three quarts of water. Soak the 
 beans all night, and in the morning jDour off the water and 
 put them in the soup kettle, with three quarts of cold 
 water, in which are the meat and pork. Boil three or four 
 hours, adding water as it boils awa3\ Slice some lemon 
 into the tureen before serving, also some bread cut into 
 
SOUPS. 5 
 
 small pieces, and fried in butter. Strain through a colander 
 into the tureen. 
 
 Margery Daw in the Kitchen. 
 
 Bean Soup. 
 
 Soak one quart of beans over night in cold water, in the 
 morning pour off the water, and put them in a kettle with 
 four quarts of water, boil until soft enough to pass through 
 the colander. Season with pepper and salt, and a piece of 
 butter the size of an e^^, or boil with the beans a piece of 
 salt pork. Throw pieces of bread cut into small pieces and 
 fried in butter irito the tureen, and strain the soup upon 
 them; if the soup is too thick, add boiling water. 
 
 Margery Daw in the Kitchen. 
 
 Tomato Soup. 
 
 One and one-half pounds of lean beef in one gallon of 
 water boiled down to three pints, add one quart of tomatoes, 
 one cup of sweet milk, two tablepoonfuls of flour rubbed 
 into a piece of butter the size of an egg. Then boil one 
 hour, but less will do. Season with pepper and salt, and 
 strain through a colander. 
 
 Margery Daw in the Kitchen. 
 
 Pea Soup. 
 
 One quart of split peas soaked overnight in two quarts of 
 water. In the morning pour off the water and put the peas 
 in the soup kettle with four quarts of water. Let them 
 boil until cooked enough to pass through the colander; 
 about two hours. As soon as it begins to boil, cut up one 
 largeonion and fry brown in a spiderwithapiece of butter 
 the size of a large egg, and put into the kettle with the 
 
6 RIVERSIDE RECIPE BOOK. 
 
 soup. Strain, and season with salt and pepper before 
 serving. As the watfer boils awa}^ add more. A couple of 
 slices of salt pork or a little beef stock is a great improve- 
 ment. 
 
 Margery Law in the Kitchen. 
 
 Turkey Soup. 
 
 Place the frame of the cold turkey, with the remnants 
 of dressing and gravy in a pot, and cover with cold water, 
 simmer gently three hours, let it stand until the next day. 
 Remove the fat, and skim off the bits and bones. Put the 
 soup on to heat until it boils; then thicken with flour 
 slightly wet with water, and season to taste. 
 
 Margery Daiv in the Kitchen. 
 
 Tomato Soup. 
 
 One pound of meat, two quarts of water, boil away to 
 three pints, then add a tea cup of milk, a lump of butter 
 size of an egg rubbed in two tablespoons of sifted flour, 
 and one quart of stewed tomatoes, salt, and boil an hour 
 after everything is in. 
 
 Cream of Celery Soup. 
 
 Take the white part of two large heads of celery, either 
 grate it or chop it very fine, boil in a quart of milk, with 
 one cup of rice, allow the rice and celery to stew slowly, 
 until they can be rubbed through a coarse sieve, adding 
 more milk if it gets too thick, then add to it an equal quan- 
 tity of strong veal or chicken stock, white pepper and salt 
 
 to taste. 
 
 Eclectic Cook Book. 
 
SOUPS. 7 
 
 Okra Soup. 
 
 To one quart of stock add two chopped onioDs, four 
 tomatoes and eight okra sliced thin, a small carrot grated; 
 pepper and salt to taste. To make a quart of soup allow 
 three pints of stock ; vegetables require boiling an hour, 
 sometimes even longer. 
 
 Mrs. F. E. Lathrojx 
 
 Clear Soup or Consomme. 
 
 (Two quarts for eight persons). This is made by strain- 
 ing two quarts of stock, which has been cooled and freed 
 from fat through a piece of flannel or a napkin, until it is 
 bright and clear; if this does not entirely clear it, use an 
 eggy as directed for clarifying soup, then season it to taste 
 with salt, using at first a teaspoonful, and a very little 
 fine white pepper, say a quarter of a saltspoonful, and 
 color it to a bright straw color with caramel, of which a 
 scant teaspoonful will be about the proper quantity. 
 
 Clam. Soup. 
 
 Wash fifty clams, put them in a pot and cover them with 
 water, let them boil, and as soon as the shells open take 
 them out with a skimmer. 
 
 Chop the clams, strain the water they were boiled in, 
 and return to the kettle, add the chopi)ed clams, one quart 
 of milk, pepper and salt (not much), one-fourth pound of 
 butter, and thicken with rolled cracker. 
 
 Green Pea Soup. 
 
 One pint of stock, one can of peas, a piece of onion, size 
 of a small nutmeg. Boil together half an hour, strain, and 
 
RIVERSIDE RECIPE BOOK. 
 
 IDut in souj^-pot again, with one pint of milk. Let it come 
 to a boil ; season with salt and pepper, and stir in one 
 tablespoonful of butter. Add one teaspoonful of parsley, 
 choj)pedfine. 
 
 Mrs. Walton. 
 
FISH 
 
 •' Now, good digestion waits on appetite, health on both, and a waiter 
 on all three." 
 
 Hints. 
 
 Nearly all kiods of fish lose their flavor soon after they 
 are taken from the water. 
 
 Fish are fresh when the eyes are clear, the fins stiff, the 
 gills red and hard to open. 
 
 Before broiling fish, rub the gridiron with fat to keep it 
 from sticking. Place the inside of the fish down on the 
 gridiron, and nearly cook before turning ; butter the skin 
 before turning towards the fire. 
 
 Salt fish should be soaked in cold water over night before 
 cooking. 
 
 Boiled Codfish. 
 
 Lay the fish in cold water, slightly salted, for half an 
 hour before it is time to cook it, wipe dry and put in a fish 
 kettle with water enough to cover it, in which has been 
 dissolved a little salt. Let it boil quite briskly. A piece 
 of cod weighing three pounds will be cooked in half an 
 hour from the time the water begins to boil. If cooked 
 in a cloth it will require twice as long to boil. 
 
 Have ready a sauce prepared thus: To one gill of boiling 
 water add as much milk, and when it is scalding hot stir 
 in two tablespoonsful of butter, a little at a time, that it 
 
10 RIVERSIDE RECIPE BOOK. 
 
 may melt without oiling, a tablespoonful of flour wet with 
 cold water, and as this thickens, two beaten eggs. Season 
 with salt and chopped parsley, and after one good boil take 
 from the fire and add a dozen capers. Put the fish into a 
 hot dish and pour sauce over it. 
 
 Codfish Balls. 
 
 One coffee-cup of codfish, very finely shreded, eight 
 good sized potatoes. Pour boiling water on both together, 
 boil twenty-five minutes. Mash with fork, then add one 
 tablespoonful of butter, one egg. Form into balls, and 
 drop into boiling fat for one minute. 
 
 Picked up Codfish. 
 
 Put fish on the stove in cold water; keep warm, but do 
 not boil until the fish is softened; remove bones and skin, 
 shred finely, and put in a saucepan, wath rich milk in pro- 
 portion of one pint of milk to one cup of fish; let it come 
 to a boil and thicken with a teaspoonful of flour. 
 
 Just before taking from the stove, stir in butter the size 
 of an egg, and one egg well beaten. Season with pepper 
 and garnish with hard boiled eggs. 
 
 The Ideal Cook Book. 
 
 Codfish Balls. 
 
 One pound of codfish picked fine, two pints raw potatoes 
 
 cut in small pieces. Boil together in a little water. When 
 
 done soft, drain and mash ; add three eggs, half a cup of 
 
 butter, and pepper to taste. Make into balls, and fry in 
 
 hot lard. 
 
 The Ideal Cook Book. 
 
FISH. 11 
 
 Warming over Fish. 
 
 Pick it up finely, mix with drawn butter, line the bottom 
 and sides of a pudding dish with mashed potatoes, so that 
 it stands up above the edge, pour the fish into the hollow, 
 brown all in the oven, and garnish with hard boiled eggs. 
 
 Eclectic Cook Book. 
 
 Fish Chowder. 
 
 Take four slices of salt pork and fry brown in the bottom 
 of the pot, and pour off the grease, chop the pork fine. 
 Put in the bottom of the pot a layer of haddock or fresh 
 cod, any other firm fish will do, cut in thin slices; next a 
 layer of crackers with some of the chojDped pork and thin 
 slices of onion, then fish, and so on until the whole is used. 
 Season with pepper and salt ; pour over hot water enough 
 to cover well, and boil one hour. Serve hot as soup. 
 
 Oysters a la Poulette. 
 
 Put a solid quart of oysters on the stove to boil in their 
 own liquor. As soon as they begin to boil, skim carefully, 
 and turn into a strainer, and when they have been well 
 drained set them aside. Put half a pint of oyster liquor 
 into a saucepan, and when it begins to boil, stir into it one 
 heaping teaspoonful of flour mixed with three tablespoons- 
 ful of cold water. Boil gently five minutes longer. Put 
 a pint of cream into a double boiler, and when it begins to 
 boil, add the thickened oyster liquor. Season with salt and 
 pepper, a slight grating of nutmeg, and a grain of cayenne. 
 Have at hand the yolks of four eggs, well beaten, and add 
 to them half a cupful of cold cream. Now add to the cook- 
 ing mixture the oysters, a tablespoouful of butter, and 
 
12 RIVERSIDE RECIPE BOOK. 
 
 linally the egg mixture. Cook for three minutes, stirring 
 all the time ; then remove from the fire immediately, and 
 serve . 
 
 Miss Purloa. 
 
 Clam Fritters. 
 
 Two dozen clams chopped. Stir into them three well 
 beaten eggs and three tablespoonsful of their own liquor; 
 add flour enough to make a thin batter; fry in a spider in 
 hot butter and lard. When brown on one side, turn the 
 other side. 
 
 Margery Daw in the Kitchen. 
 
 Lobster a la Newburg. 
 
 Three quarters of a pound of lobster, for seven or eight 
 people, one claret glass of sherry wine, one cu^) of cream, 
 the yolk of one egg. Put butter in pan, then the lobster, 
 sherry, pepper and salt. Let it come to a boil. Take the 
 cream with the egg, and let it come to a boil ; then put 
 lobster in a dish and pour cream over it. 
 
 Mrs. W. H. Beadleston. 
 
 Lobster Patties. 
 
 One pint of lobster cut into dice, half a pint of white 
 sauce, a speck of cayenne, one eighth of a teaspoonful of 
 mustard; heat all together, fill the shell and serve. 
 
 Miss Parloa. 
 
 Salmon or any kind of fish may be used in the same 
 way. 
 
FISH. 13 
 
 Stewed Clams. 
 
 Take the clams from the shells, as many as you wish, 
 put them into a stew pan with their own liquor, butter and 
 pepper. Let them stew slowly. Butter some slices of 
 toast, and pour them over. Serve in a deep dish. 
 
MEATS. 
 
 Hunger is the best seasoning for meats." 
 
 Cicero. 
 
 Hash. 
 
 Melt a piece of butter (the size of an egg) in a pan, stir 
 in one teaspoonful of flour until smooth, add one cupful of 
 milk, stir slowly until it boils, then add one and one-half 
 cupful of meat and one cupful of potatoes ; let the hash 
 boil five or ten minutes, then put it in the dish and brown 
 in the oven. 
 
 Chicken Croquettes. 
 
 Two large cups of chicken chojiped very fine, take 
 a piece of butter the size of an egg, and one large spoon 
 of flour and melt them together, then add one large cup of 
 the water the chicken was boiled in, and one half teacup of 
 milk ; cook this to consistency of drawn butter, then add 
 one coffee cup of bread crumbs, season with salt and 
 pepper, then add the chicken, and cook slowly for a few 
 minutes. When done, spread on a dish to cool, then make 
 into form, dip them in beaten egg, then roll them in 
 crackers crumbs and fry in boiling lard ; this rule makes 
 twelve. Veal can be substituted for chicken. 
 
 3Irs. T. F. Sharpe. 
 
16 Rl VERS IDE RECIFE B OK. 
 
 Mutton Stew. 
 
 Take slices of cold boiled mutton, }out in the stew pan 
 one teaspoonful mustard, two teaspoonsful of currant jelly, 
 a piece of butter, size of a walnut, nearly a teacup of 
 catsup, cook ten minutes, and then ^\\i in the meat, and 
 cook until it is thoroughly hot. 
 
 ]\Irs. T. F. Shcoye. 
 
 A la Mode Beef. 
 
 Take a round of beef, cut five or six gashes in it, and 
 put in your dressing which is seasoned with cloves, nut- 
 meg, pepper, salt and butter. Then sew up the gashes 
 tie it up in a cloth and boil it two hours, then put it in the 
 oven and let it brown over. Boil the water in the pot 
 
 down to a thick grav}^ 
 
 3frs. F. E. Lathrop. 
 
 Chopped Ham for Sandwiches. 
 
 Two pounds of boiled ham chopped fine, one pound of 
 butter, one tablespoon of mustard, two tables230on of AVor- 
 cestershire sauce, one teacup of cream. Beat all the in- 
 gredients together, until they become a smooth paste. 
 Then spread between bread without otherwise putting- 
 butter on, that being prepared with the ham is sufficient. 
 
 Mrs. S. S. Stewart. 
 
 Cream Chicken. 
 
 Take 3^oung tender chickens and cut them up as for 
 fricasse, wash them well and dry in a towel, salt the pieces, 
 and dip each one in flour. 
 
 Put nice, clean lard in the frying pan, and when hot lay 
 in the chicken and fry slowly, turning the pieces over 
 
MEATS. 17 
 
 often, frying them brown. It generally takes an hour to 
 get them well done, then take the chicken up, piece by 
 piece, and put on the platter, then strain the fat into a clean 
 frying joan, having it free from all specks, and add a tea cup 
 of milk and a piece of butter, mix a tablespoonful of flour in 
 a little milk, very smooth, and stir in when it boils. This 
 gravy may be poured over the chicken, or put in a gravy 
 dish, as you prefer, it must be very white, not thick; 
 chopped parsley may be added to the gravy. 
 
 Mrs R. R. Booth. 
 
 Corning Beef. 
 
 Cut and pack the beef in barrel. For one hundred 
 pounds take six pounds of salt, two ounces of saltpetre, 
 one cup of molasses (or one-half pound of sugar), put them 
 in sufficient water to cover the beef. Boil the brine, and 
 skim until clear, and pour over the beef while scalding- 
 hot. After one week it will be ready for use. 
 
 Spanish Beef. 
 
 Steam three or four pounds of round beef in water (cover 
 tight) for three hours, one hour before done j)rit in stewed 
 or canned tomatoes, also one onion. Thicken after taking 
 oft'. Very nice cold. 
 
 Mrs. J. E. Duryee, 
 
VEGETABLES. 
 
 '• Cheerful looks make every dish a/easf."— Massingee. 
 
 Preparing Vegetables. 
 
 Always have tliem as fresh as ijossible ; summer 
 vegetables should be cooked on the same day they are 
 gathered. 
 
 Look them over, and wash well, cutting out all decayed 
 or unripe parts. 
 
 Lay 'them, when peeled, in cold water for some time be- 
 fore using. 
 
 Always let the water boil before putting them in, and 
 continue to boil until done. 
 
 Turnips.— Should be peeled, and boil from forty minutes 
 to an hour. 
 
 Beets.— Boil from one to two hours, then put in cold 
 water and remove the skin. 
 
 Paksnips. — Boil twenty to thirty minutes. 
 
 Spinach.— Boil twenty minutes, then rub through a 
 colander. 
 
 Onions.— Boil in one, two or three waters ; add a little 
 milk the last time. 
 
 String Beans. — Boil one hour. 
 
 Lima Beans. —Boil from half an hour to one hour. 
 
30 RIVERSIDE RECIPE BOOK. 
 
 Green Corn.— Boil thirty minutes. 
 
 Green Peas. —Should be boiled in as little water as 
 possible; boil twenty minutes. 
 
 Asparagus.— Same as peas; serve on toast. 
 
 Cabbage.— Should be boiled from one-half hour to one 
 hour in plenty of water; salt while boiling. 
 
 Eclectic Cook Book. 
 
 Delmonico Potatoes. 
 
 Fill a puddino- dish with stewed potatoes, grate some 
 cheese over the top, and set it in the oven to brown 
 
 over . 
 
 Corn Fritters. 
 
 One dozen ears of corn grated, one tablespoonful melted 
 
 butter, one tablespoonful sweet milk, one-half teacupful 
 
 flour, two eggs, little salt; fry. 
 
 Egg: Plant. 
 
 Slice thin ; sprinkle each slice with salt, pack together 
 again, and let remain one hour; drain the water off, dip in 
 egg, then in rolled cracker, and fry in hot butter or lard. 
 
 Vegetable Oysters. 
 
 AVash and scrape them well, cut into small round pieces, 
 boil them an hour until tender, in sufficient water to cover 
 them thoroughly. Pour off the whole, or a part of the 
 water, as desired, add cream or milk. Season well witli 
 butter, pepper and salt, and if desired, thicken with flour, 
 well mixed with cold water. 
 
 Margery Dow in the Kitchen. 
 
VEGETABLES. 21 
 
 Saratoga Potatoes. 
 
 Slice raw potatoes very thin, and let them stand several 
 hours in ice water. Then dry them in a napkin, and fry in 
 hot lard, and salt them. 
 
 Baked Beets. 
 
 Use beets uniform in size, wash and prepare the same as 
 
 potatoes for baking; bake four hours, then peel and cut up 
 
 as if boiled, and season to taste. 
 
 3frf^. J. J. Halpin. 
 
 Fried Potatoes -with Cream Sauce. 
 
 Cut raw potatoes into balls or triangles, fry in hot lard, 
 and pour over them cream, which has been heated, and 
 slightly thickened if necessary. Season the cream with a 
 little salt and white pepper. 
 
 Eclectic Cook Booh. 
 
 Green Corn Cakes. 
 
 Six ears of corn grated, the yolks of two eggs, a little 
 salt, three rolled crackers. Grease the griddle, drop from 
 the spoon, and bake twenty minutes. 
 
 Margery Daiv in the Kitchen. 
 
 Cooked Celery. 
 
 Cut the celery into pieces half an inch long, throw them 
 
 into boiling water with a little salt, and boil three-quarters 
 
 of an hour ; drain off the water and pour on cream if you 
 
 have it, if not, milk enough to cover it. Season with butter, 
 
 pepper, and salt to taste. It is not necessary to use the 
 
 choicest pieces of celery. 
 
 Margery Daio in the Kitchen. 
 
22 RIVERSIDE RECIPE BOOK. 
 
 Potato Puff. 
 
 Boil the potatoes in salted water, drain off the water, 
 and dry them a few minutes. Mash them perfectly smooth. 
 To a pint of mashed potato put two tablespoonsful of 
 butter, and beat with a large fork, until light and creamy; 
 add the yolks of two eggs, a small cup of rich milk, and 
 lastly the whites of two eggs beaten to a froth. Beat each 
 ingredient in before adding the next. Add more salt if 
 needed; put in a buttered baking dish, bake in a quick 
 oven until nicely browned. The more thoroughly it is 
 beaten the better. The same potato is very nice shaped in 
 cones and browned in the oven. 
 
 Margery Daw in the Kitchen. 
 
ENTREES AND SALADS. 
 
 " i^ is the bounty of nature that we live ; hut of philosophy, that we eat 
 well." Seneca. 
 
 "The Spanish proverb says, that, 'to make a perfect salad 
 there should be a spendthrift for the oil, a miser for the vinegar, a 
 wise man for the salt and mustard, and a madcap to mix them.' " 
 
 Potato Salad. 
 
 Boil eight medium size potatoes with skins on, when cold, 
 peel and slice them thick. Put on a dressing of salt, pepper, 
 oil and vinegar, and a very little onion. 
 
 iMrs. E, R. Booth. 
 
 Mayonnaise Dressing. 
 
 Yolks of two eggs, one pint of olive oil, one teaspoonful 
 of salt, one teaspoonful of mustard, a pinch of Cayenne 
 pepper. Put yolks and oil in a cool place several hours 
 before using, beat the yolks in a bowl, after beating cons- 
 tantly for live minutes, add salt, mustard and Cayenne 
 pepper, beat thoroughly, then while gently beating, add 
 oil, drop by drop, then in a tiny stream until it begins to 
 thicken, then add the juice of lemon, to thin a little, then 
 the oil until it is consumed. Set on ice till ready for use. 
 Always use a silver fork. 
 
 Margery Data in the Kitchen. 
 
24 RIVERSIDE RECIPE BOOK. 
 
 Cheese Souflle. 
 
 Take a cup of grated cheese, one tablespoonful corn 
 
 starch, one tablespoonful of butter, one cup of milk, four 
 
 eggs. Put on the milk to boil. When it boils add the 
 
 corn starch and butter, boil for a few minutes. Beat the 
 
 yolks of the eggs and pour on the hot mixture. Let it 
 
 cool and when cold beat the whites and add with the grated 
 
 cheese. Bake half an hour in a moderate oven. Swiss 
 
 cheese is best. 
 
 Mr^. Wm. T. Booth. 
 
 Chocolate Souffle. 
 
 One quarter pound grated vanilla chocolate, one quarter 
 pound almonds blanched and pounded, six ounces sifted 
 sugar, and yolks of eight eggs. Stir this together for a half 
 hour, whisk whites to snow, and stir gently with the rest. 
 Butter mould well, strew it with bread crumbs, put in all 
 
 and bake one hour. 
 
 Mrs. J. J. Halpin. 
 
 Lobster Farcie. 
 
 Two medium-sized lobsters, one half pint of bread 
 crumbs, one pint cream, one tablespoonful of butter, one 
 and a half tablespoonsful of flour, one half teaspoonful of 
 dry mustard, a dash of red pepper, and salt to taste. Mix 
 these ingredients with a portion of the cream, then add 
 all to the scalding cream and boil one minute. Allow it to 
 cool, then put in small shaped chop dishes or tins, adding 
 bread crumbs and a small lump of butter to each, also a 
 lobster claw pushed in the end, and brown in the oven. 
 
ENTREES AND SALADS. 25 
 
 Puree of Salmon. 
 
 Open a small can of salmon and remove all bone, skin, 
 oil, &c. Mash fine. Put over, in a double boiler, one 
 quart of milk, one teaspoonful of salt, one salt spoon 
 ground mace, one pinch of red pepper ; add one spoonful 
 of butter and one heaping tablespoonful of corn starch dis- 
 solved in a cup of cold water ; pour this slowly into boiling 
 milk till it thickens. When smooth and thick, put in salmon. 
 Let cook together five minutes and rub through a fine 
 sieve. Put back and bring to a boil, and eat with crisp 
 crackers (which are Boston crackers, split, buttered, and 
 browned in quick oven). 
 
 Welsh Rare-bit. 
 
 One pound of cheese cut up in small pieces (fresh 
 
 country cheese is the best). Put a piece of butter the size 
 
 of a small egg in a sauce pan, then add the cheese, stir 
 
 well till nearly melted, then add small teacup of ale, red 
 
 pepper, salt and mustard to taste. The Rare-bit must be 
 
 served very hot on buttered toast. This quantity of cheese 
 
 makes four portions. 
 
 M's. D. Laurence Shaiv. 
 
 Hominy Croquettes. 
 
 A cup of fresh boiled hominy, a tablespoonful of melted 
 butter, a teaspoonful of sugar, two tablespoonsful of milk, 
 and a well beaten egg. Add enough flour to make into 
 balls, roll in cracker crumbs and fry in hot lard. 
 
 St. Andrews M. E. Church Book. 
 
26 RIVERSIDE RECIPE BOOK. 
 
 chicken SoufRe, 
 
 For twelve people, the breast of three large chickens is 
 required. Mix one quarter pound of butter with one cup 
 of flour in a sauce pan on the fire, add a pint of milk and 
 beat it up to a smooth sauce. Chop your chicken breast 
 very fine (after boiling) when cold, then mix the sauce 
 thoroughly through it. Add yolks of two eggs, then 
 squeeze it through a sieve. 
 
 Beat one pint of cream and whites of two eggs and then 
 
 mix everything thoroughly together, add salt and juice of 
 
 the truffles to taste, grease your form, which is better to 
 
 have a hole in the middle, and put some of the truffles in 
 
 the bottom, then put mixture in the form, set the mould in 
 
 a pan of water in a moderate oven with a greased paper on 
 
 top. Bake from a half to three quarters of an hour. It 
 
 will rise and when stiflfis done. 
 
 Mrs. Eva Peter so)k 
 
 A Nice Way to Cook Chicken. 
 
 Cut the chicken up, put into a pan and cover with water; 
 let it stew as usual. AVhen done, make a thickening of 
 cream and flour; add butter, pepper and salt ; have ready 
 nice slices of toast cut thick, or shortcake baked, and cut 
 in squares; lay on the dish and pour the chicken and gravy 
 over them while hot. 
 
 Broiled Sweetbreads. 
 
 Parboil, split, rub well with butter, and broil on a 
 greased gridiron ; turn frequently and dip in hot melted 
 butter, to prevent them from getting too dry . Serve with 
 peas. St. Andrew.^ M. E. Church Book. 
 
ENTREES AND SALADS. 27 
 
 Salad Dressing. 
 
 Beat tlie yolks of three eggs with one tablespoonful of 
 sugar, add one half teaspoonful of mustard, one table- 
 spoonful of butter, one teaspoonful of salt, one tumbler 
 of vinegar, set the ingredients in a basin on the range, 
 stirring constantly till it thickens. Add a tablespoonful 
 
 of sweet cream if you have it. 
 
 Margery Daiv i)i the Kitchen. 
 
 Chicken Salad. 
 
 Take five chickens, boil until very tender leaving them 
 in the liquor to cool. Take them out and cut in small 
 pieces. To one part of chicken take two of celery, but less 
 will do. Cut the celery lengthwise, slice off thin and put 
 in salted ice water until ready to mix. 
 
 Dressing.— The yolks of eight or ten raw eggs, one large 
 bottle of salad oil, three or four teaspoonsful of mustard, 
 three teaspoonsful pepper, six teaspoonsful of sugar, one-half 
 CU13 of vinegar. Beat the yolks until very smooth, then 
 add the oil a few drops at a time, beating all the while. 
 When the oil is half beaten in add the spices, the last half 
 of the oil may be added faster. Just before serving mix 
 the chicken, the celery and nearly alltlie dressing, reserve 
 a little to pour over the top. Ornament with olives, 
 radishes, &c. This is sufficient for forty persons. 
 
 Margery Daiv in the Kitchen. 
 
 To Roast Birds. 
 
 Pluck and draw them, rub a little butter over them, 
 tie a strip of bacon over the breast, and i^lace in a brisk 
 oven for a half hour. Serve with toast and jelly. 
 
28 RIVERSIDE RECJPE BOOK. 
 
 Bread Tarts. 
 
 Six tablespoonsful of bread crumbs, six tablespoonsful of 
 sugar, six eggs, one wine glass of claret, one pony of 
 brandy, one quarter pound chopped almonds. Chopped 
 citron and lemon rind, two bars of chocolate. Soak bread 
 crumbs in claret and mix all together thoroughl}^, adding 
 whites of eggs last, well beaten. Serve with or without 
 sauce. 
 
 Mrs. J. J. Ha/jjin. 
 
 Sidney Smith's Receipt for Salad Dressing. 
 
 " Two boiled potatoes, strained through a kitchen sieve^ 
 
 Softness and smoothness to the salad gives ; 
 
 Of mordant mustard take a single spoon, 
 
 Distrust the condiment that bites too soon ; 
 
 Yet deem it not. Thou man of taste, a fault, 
 
 To add a double quantity of salt ; 
 
 Four times the spoon wdth oil of Lucca crown, 
 
 And twice with vinegar procured from town ; 
 
 True taste requires it, and your poet begs 
 
 The pounded yellow of two well boiled eggs. 
 
 Let onions' atone lurk within bowl, 
 
 And, scarce susjDected, animate the whole ; 
 
 And lastly, in the flavored compound toss 
 
 A magic spoonful of anchovy sauce. 
 
 Oh, great and glorious ! oh, herbaceous meat ! 
 
 I would tempt the dying anchorite to eat. 
 
 Back to the world he'd turn his weary soul, 
 
 And plunge his finger in the salad bowl." 
 
SAUCES. 
 
 *' Silight flavoring pleases much oftener than much flavoring " 
 
 Noodles for Soup. 
 
 Take one egg^ two tablespoonful of flour, a small tea- 
 spoonful of baking powder, a little salt. Beat the egg 
 liglit, stir the floor with the baking powder and salt, add 
 the egg. Ten minutes before serving the soup, drop this 
 batter from the spoon into it. 
 
 Bread Dice for Soup. 
 
 Take slices of stale bread cut in small squares ; throw 
 into the soup tureen before serving the soup. Crackers 
 crisped in the oven are nice to serve with oyster soup. 
 
 Poached Eggs for Consomme. 
 
 Break the eggs, which should be very fresh, into a deep 
 sauce-pan half full of boiling water, seasoned with a tea- 
 spoonful of salt, and half a gill of vinegar, cover the sauce- 
 pan, and set it on the back part of the fire until the whites 
 of the eggs are firm, then lift them separately on a skim- 
 mer, carefully trim off the rough edges, making each egg 
 a regular oval shape, and slip them off the skimmer into a 
 bowl of hot, but not boiling water, where they must stand 
 for ten minutes before serving. 
 
30 RIVERSIDE RECIPE BOOK. 
 
 Egg Balls for Soup. 
 
 Rub the yolks of three or four hard boiled eggs to a 
 smooth paste, with a very little melted butter. To this add 
 two raw^ ones, beaten light, and enough flour to hold the 
 paste together. Make into balls with floured hands, and 
 set in a cold place until just before your soup comes off, 
 when droj) in carefully, and boil one minute. 
 
 Dra^wn Butter. 
 
 Stir two teaapoonsful of flour into a heaping tablespoon- 
 ful of butter ; stir into a cup of boiling milk, add salt to 
 taste and boil one minute. 
 
 Celery Sauce. 
 
 Cut up white part of celery, boil well in a very little 
 water, when soft add cream, salt, mace, pepper, flour and 
 butter, mixed together in small quantities. 
 
 Creamy Sauce. 
 
 Half a cupful of butter, one cupful of powdered sugar, 
 quarter cupful of cream or milk, four tablespoonsful of 
 wine, or one teaspoonsful of lemon or vanilla extract, if 
 lemon or vanilla is used, add four tablespoonsful of cream. 
 Beat the butter to a cream, add sugar gradualh^, beating- 
 all the while. When light and creamy add the wine, and 
 then the cream, a little at a time. When all is beaten 
 smooth, place the basin in a bowl of hot water, and stir 
 until the sauce is smooth and creamy. It will take but a 
 few minutes. 
 
SA UCES. 31 
 
 Sauce Tartare. 
 
 Two yolks of raw 3^olks, one half cupful of oil, three 
 tablespoonsful of vinegar, one of mustard, one teaspoonful 
 of sugar, one of salt, one of onion juice, one tablespoonful 
 (each) of chopped capers and chopped cucumber pickles and 
 a little pepper. Make the same as mayonnjiise dressing, 
 adding the chopped ingredients last. 
 
 Sauce for Plum or Fruit Pudding". 
 
 Grate a quarter of a small nutmeg, one cup of sugar, one 
 half cup of butter, one egg (beaten separately), one table- 
 spoon of flour, one third cup of brandy or wine, beat sugar 
 and butter to a cream, add 3 oik of egg mixed with the 
 flour, then the brandy or wine, and last the white of egg 
 and nutmeg. Jfrs. F. Kellogg. 
 
BREADS. 
 
 " Dinner may be pleascmt, 
 So may social tea. 
 But yet, me thinks the breakfast 
 Isbest of all the three.''' 
 
 Tu making bread during cold weather, the flour should 
 be thoroughly warmed before fmixing. Care should be 
 taken to have the yeast fresh, and to keep the dough from 
 getting chilled while rising. 
 
 To Cut Warm Bread. 
 
 Heat a thin-bladed knife on the stove or in boiling 
 water. 
 
 Tip Top Rolls. 
 Two heaping cups of flour, one tablespoonful of sugar, 
 one egg, one cup of milk, one tablespoonful of butter, 
 two teaspoonsful of baking powder; bake in roll pan. 
 
 Mrs. T. F. Sharpe. 
 
 Corn Bread. 
 
 One cup of corn meal, one cup of flour, two eggs, two 
 
 tablespoonsful of melted butter, half a pint of sweet milk, 
 
 two and a-half teaspoonsful of baking powder, a pinch of 
 
 salt. 
 
 Mrs. T. F. Sharpe. 
 
34 RIVERSIDE RECIPE BOOK. 
 
 Tea Rolls. 
 
 Two quarts of flour, one pint of milk, one tablespoonful 
 of butter. Scald milk and cool, two dessertspoonsful of 
 sugar, one cup of yeast. 
 
 Put all of these in flour, but not mix until morning, then 
 knead and put away to use. 
 
 Make into rolls and let rise to bake. 
 
 Muffins. 
 
 One quart of flour with three teaspoonsful baking- 
 powder sifted inio it, three eggs, yolks and whites beaten 
 separately, one tablespoonful melted butter, and milk 
 enough for a stiff batter. 
 
 Mrs. R. R. Booth. 
 
 Puffett. 
 
 One pint milk, three pints flour, three teaspoonsful 
 baking powder, three eggs, one tea cup sugar, not quite 
 a cup of butter, a little salt. Bake thirty minutes. 
 
 Mrs. F. E. LathroiJ. 
 
 Biscuits. 
 
 One quart flour, three teaspoons baking powder, piece 
 of butter the size of an egg, mix with water, or half milk; 
 roll and cut. 
 
 Mrs. F. E. LathroiD. 
 
 Muffins. 
 
 One quart of milk, three eggs, tablespoonful of butter. 
 Make batter with flour thicker than griddle cakes, two 
 teaspoonsful cream of tartar and one of soda. 
 
 Mrs. F. E. Lathrop. 
 
BREADS. 35 
 
 Pop Overs. 
 
 Two eggs, two cups milk, two cups flour, piece of butter 
 size of a walnut. Bake in pop-over tins. 
 
 Mrs. F. E. Lathrop. 
 
 Puffs for Breakfast. 
 
 One 2)int of milk, one pint of flour, two eggs, a piece of 
 butter the size of a egg, a pinch of salt. Place the flour in 
 a basin, make a hollow in the centre, put in the lump of 
 butter, the eggs and the salt. Work butter and eggs well 
 together, and add the milk gradually, bringing all to a 
 smooth batter. Bake in patty pans, from one quarter to 
 half an hour, according to the heat of the oven . 
 
 Tea Cakes. 
 
 One pint of milk, three eggs, one tablespoon of butter, 
 four large tablespoons of flour, half a teaspoonful of baking 
 powder; bake in jelly cake tins in a quick oven, butter 
 them while hot, and place one above the other. 
 
 Waffles. 
 
 One quart of sour cream (or milk, and a piece of butter 
 size of an egg) one teaspoonful saluratus, three eggs; 
 make as thick as pancakes, and bake when waflle iron is 
 hot, and well greased. 
 
 Corn Bread. 
 
 One pint milk, two eggs, one and one half cups flour, 
 two large tablespoonsful melted lard, one teaspoonful of 
 soda, two of cream tartar, salt, and a very little sugar. 
 
 Miss Bi^own. 
 
36 RIVERSIDE RECIPE BOOK, 
 
 Corn Cake. 
 
 One cup of yellow Indian meal, one cup of flour, one 
 egg well beaten separately, one cup of sweet milk, one 
 even teaspoonful of soda, two even teaspoonsful of cream 
 of tartar, a little salt. You can use rye in j^lace of Indian 
 for a change. 
 
 Mm. R. R. Booth. 
 
 Graham MufB.ns. 
 
 Two cups of graham flour, one half cup of sugar, one 
 cup of milk, one Qgg^ one tablesi30onful of butter, two 
 teaspoonsful of Royal Baking Powder, a little salt. 
 
 St. Andreivs M. E. Church Book. 
 
 Gems. 
 
 One cup of flour, one cup of milk, one egg and a little 
 salt. Bake in gem tins about twenty minutes, and serve 
 hot. 
 
DESSERTS 
 
 "Trifles, light as air." 
 
 Weights and Measures. 
 
 One cup, medium size, holds a half j^int. 
 
 Two cups, medium size, of sifted flour weighs half a 
 pound. 
 
 One pint of sifted flour weighs half a pound. 
 
 One pint of sugar weighs one j^ound. 
 
 Two cups of granulated sugar, one pound. 
 
 Two tablespoons of liquid, one ounce. 
 
 Ten eggs, one pound. 
 
 One quart of flour, one pound. 
 
 One j^int of finely choj^ped meat, packed solidly, one 
 pound. 
 
 Butter, one pint, one pound, when well packed. 
 
 A common sized tumbler holds half a pint. 
 
 Velvet Cream . 
 
 Two tablespoonsful of gelatine dissolved iua half tumbler 
 of water, one pint of rich cream, four tablespoons of sugar, 
 flavor with almond or vanilla extract, or rose water. Put 
 in mould and set on the ice. Serve with whij^ped cream. 
 
38 RIVERSIDE RECIPE BOOK. 
 
 Lemon Cream. 
 
 One lemon, peel and juice, four tablespoonsful of sugar, 
 
 two tablespoonsful cold water. Beat the yolks of four 
 
 eggs, and add tlie lemon, sugar and water ; let it thicken 
 
 on the stove, stirring constantly, then stir in the beaten 
 
 whites of the eggs with two tablespoons of sugar, and take 
 
 the mixture off the fire. 
 
 Margery Daw in the Kitchen. 
 
 Huckleberry Pudding. 
 
 One quart of canned huckleberries, one quart of flour, 
 one 23int molasses, one tablespoon of soda. Mix molasses 
 well together. Put some of the flour on the berries, mix 
 all together, adding spice, cinnamon, allspice, ginger, in 
 all a tablespoonful. A very little cloves, mace, and add 
 salt. Steam three hours. 
 
 3Irs. G. Hickok. 
 
 Cream Pie. 
 
 Six eggs, two cups of sugar, two cups flour, one tea- 
 spoonful of soda ; two of cream tartar. Beat eggs 
 sej^aratel}^ ; then together, add sugar, then soda dissolved 
 in water and cream tartar mixed in flour, then add flour. 
 Bake in jelly cake i^ans. 
 
 Custard for Sauce. — Two eggs, one cuj) sugar, three- 
 quarters of a cup of flour (or corn starch), one pint of 
 milk. This is put between two loaves of cake (as jelly 
 cake) with or without a meringue on top, and one half tea- 
 spoonful of vanilla. This makes three loaves, and two eggs 
 makes a meringue for one pie. 
 
DESSERTS. 3& 
 
 Cold Cream Pudding. 
 
 One pound of loaf sugar, quarter of a pint of water, 
 boiled together until the sugar begins to roj^e, the whites 
 of eight eggs, beaten to a stiff froth ; mix these with the 
 above while hot; one quarter of a box of gelatine, dissolved 
 in a little water, add a little peach juice (either canned or 
 fresh), three peaches sliced fine, some pineapple and 
 oranges, a little grated cocoanut; flavor with vanilla, 
 liquid sauce, with a little orange juice, and grated rind. 
 
 Ambrosia. 
 
 Sliced oranges and grated cocoanut laid in layers in a 
 glass dish, and serve. 
 
 Mrs. F. Kellogg. 
 
 Coffee Jelly. 
 
 One pint of sugar, one pint of strong coffee, a pint and 
 a half of boiling water, half a pint of cold water, a box of 
 gelatine. Soak the gelatine two hours in the cold water, 
 pour the boiling water on it, and when it is dissolved add 
 the sugar and coffee, strain, turn into moulds, and set away 
 to harden; to be served with sugar and cream. 
 
 Miss Farloa. 
 
 Caramel Custard. 
 
 Two heaping tablespoonsful dark brown sugar, burn in 
 an old tin, mix with enough milk to soften it. Then strain 
 it, and stir it into a quart of soft custard. Flavor with 
 vanilla. 
 
 Mrs. F. E. Lofhroj). 
 
40 Rl VERS IDE RECIPE BOOK. 
 
 Wine Jelly, 
 
 One box of gelatine in a pint of cold water, with the 
 
 juice, and grated peel of three lemons. Let this stand 
 
 overnight, then add one quart of boiling water, one pound 
 
 of granulated sugar, one pint of sherry or white wine, stir 
 
 until it is dissolved, and strain through paper muslin, then 
 
 pour into moulds or tumblers, and stand in a cool place 
 
 until hard. 
 
 Mrs. W. H. BpadleHton. 
 
 Indian Pudding. 
 
 One quart of milk and a little f-alt, with one quarter 
 pound suet, finely chopped. Let them be scalding hot, 
 put tbe dish in a kettle of boiling water to avoid burning, 
 and add a little nutmeg, Indian meal, to make it of the 
 con^iistency of mush, sweeten to taste (two scant cups of 
 meal stirred in gradually). 
 
 Mrs. F. E, La(hrop. 
 
 t>' 
 
 Pie Pastry. 
 
 Three cups of Hour, one cup of lard, and almost a cup of 
 water, mix together with knife, roll thin and spread with 
 very little butter, the second rolling use for crust. 
 
 3rrs. F. E. Lathrop. 
 
 Lemon and Raisin Pie. 
 
 Take the inside of one lemon, except the seeds, chop 
 with half a cupful of seeded raisins, add two small table- 
 spoonsful of flour, one cup of sugar, and one cuj) of water; 
 bake with two crusts. This makes one pie. 
 
 Berkshire Cook Book. 
 
DESSERTS. 41 
 
 Fig Pudding. 
 
 One half -poiiiid bread crumbs, one half pound of figs, 
 one half pound of brown sugar, two eggs, a little nutmeg, 
 one quarter pound suet, a teacup of milk, one quarter 
 pound of flour. The figs and suet to be chopped very fine 
 and mixed with the bread crumbs, fiour, sugar and nut- 
 meg; stir all together and add the milk and eggs well 
 beaten. Boil in a mould four hours. To be eaten with 
 sauce, hard or soft. 
 
 Mrs. W. H. Beadledon. 
 
 Lemon Pudding. 
 
 Beat together the yolks of ten eggs, one half pound of 
 powdered sugar, juice of three lemons and peel of one. 
 Soak one ounce of gelatine in three-eights of a pint of hot 
 water, and beat well. Beat whites of eggs very stiff and 
 stir in last. 
 
 Sauce. — Boil one pint of cream, and one quarter of a 
 
 pound of powdered sugar. Beat yolks of four eggs, and 
 
 stir in, flavor to taste. 
 
 Norwegian Recipe, Mrs. Donald. 
 
 Orange Baskets. 
 
 Make baskets of eight oranges, strain the juice and make 
 
 a jelly, with three pints of water, gelatine and sugar. Fill 
 
 baskets, and when firm, cut orange peel in quarters, tie 
 
 with ribbon, and serve one on each plate, with whips, made 
 
 with cream to ornament the top. 
 
 MvH. J. J. Holpin. 
 
42 RIVERSIDE RECIPE BOOK. 
 
 Raspberry Joy. 
 
 Take the juice from a can of raspberries and strain it, 
 then beat to a froth the whites of four eggs, adding a cup 
 of powdered sugar, gradually stir in the jnice and a tea- 
 spoonful of gelatine dissolved in a half teacup of water; 
 pour in moulds and freeze before serving. 
 
 Mrs. J. J. Halpin, 
 
CAKE. 
 
 With weights and measures Just and tru( 
 
 Oven of even heat, 
 Well buttered tins and quiet nerves, 
 
 Success will be complete." 
 
 General Directions. 
 
 Plour. — Should always be sifted before using. 
 
 Ceeam of Tartar — or baking powder should be sifted in 
 the flour. 
 
 Soda. — Should always be dissolved in the milk. 
 
 Butter and Sugar. — For cake, should always be beaten 
 to a cream. 
 
 Eggs. — Beat the yolks until you can take up a spoonful ; 
 whip the whites to a stiff froth, and stir them into the 
 cake with the flour, the last thing before putting the cake 
 into tins. 
 
 To BOIL A PUDDING. — Dip the bag into cold water, and 
 sprinkle the inside with flour. 
 
 To PREVENT THE JUICE FROM RUNNING OUT OF A PIE. Take a 
 
 a strij) of muslin wide enough to cover the edge of the pie 
 and go around it and lap ; wet the cloth in cold water, and 
 pin around the pie; when it is taken from the oven, remove 
 the cloth. 
 
44 RIVERSIDE RECIPE BOOK. 
 
 Delicate Cake. 
 
 Two cups of sugar (granulated), one cup of butter, two 
 
 cuj^s of flour, one cup of milk, one cup of corn starch; the 
 
 whites of six eggs, two teaspoonsful of baking powder, 
 
 mix sugar and butter to a cream, then take half of the uiilk 
 
 and mix with sugar and butter, and sift Hour twice ; mix 
 
 corn starch with the remainder of milk, and at the last, mix 
 
 the eggs beaten to a stiff froth. Soft icing flavored with 
 
 lemon. 
 
 Mrs. G. fficIcol\ 
 
 Angel Cake. 
 
 One cup of flour, one and one half cups of powdered 
 
 sugar, one teaspoonful of cream tartar mixed with flour 
 
 sifted twelve times. Whites of eleven eggs beaten to a 
 
 stiff froth, one teaspoonful of vanilla, then beat more. 
 
 Stir the flour and sugar in egg sufficient to mix. Do not 
 
 grease the tin. Bake thirty of forty minutes in a slow 
 
 oven. When taken out of the oven, turn in a colander 
 
 upside down. 
 
 Mrs. F. Kellogg. 
 
 Coffee Cake. 
 
 One scant cuj) of granulated sugar, two thirds of a cup of 
 butter, two eggs, two cups of flour, two teaspoonsful of 
 baking powder, two thirds cake of Baker's chocolate dis- 
 solved in one cup of boiling hot coffee, strong flavor. 
 
 Soft Icing. — One cup sugar, one third cup of boiling 
 
 water. Boil five minutes without stirring, then stir until it 
 
 hardens. 
 
 Mrs. G. Hickok, 
 
CAKE. 45 
 
 Helen Cake. 
 
 Two cups of sugar, half a cup butter, three cups of flour, 
 one cup of sweet milk, three eggs, two teaspoon ful of 
 baking powder. Bake in square tins, sprinkle half cup 
 stifted sugar on the top before baking. 
 
 Mrs. T. F. Sharpe. 
 
 Crullers. 
 
 Two and a half cups powdered sugar, one half cup butter 
 one pint milk, three eggs, two teaspoonsful of soda, three 
 teaspoonsful cream tartar, a little salt, nutmeg and lemon 
 flavor, mix soft. Cut in fancy shapes and fry in hot lard. 
 
 Mi.^s Beadledon. 
 
 Orange Cake. 
 
 Two cups of sugar, two cups of flour, half a cup of water 
 that has been boiled and cooled, j'Olks of five eggs, whites 
 of four eggs, the rind and juice of one sour orange, half 
 a teaspoon of soda, one teaspoonful of cream of tartar ; 
 bake in layers. Take the rind and juice of one orange, the 
 white of one egg, beaten to a stiff froth, sugar enough to 
 stiffen, spread between the layers, and on top. 
 
 Molasses Cake. 
 
 Two cups of molasses, one cup of butter mixed together, 
 one tablespoonf ul of soda dissolved in one cup of boiling 
 water, stir quickly and thicken with flour, adding one half 
 teasj^Oonful of essence of lemon and one half teaspoonful 
 vanilla. Dried currants or raisins make it a delicious cake, 
 or spices may be added if desired. 
 
 Mr.^. A. Hay. 
 
46 RIVERSIDE RECIPE BOOK. 
 
 Sponge Cake. 
 
 Beat four eggs very light, yolks and whites together, 
 then beat in two cups of powdered sugar, one cup of sifted 
 flour, a little at a time, then a second cui3 of flour, with two 
 teaspoousful of baking powder mixed in it, the juice and rind 
 of one lemon, lastly a small tea cup full of almost boiling- 
 water stirred in gradually, put in a moderate oveii and do 
 not look at it for twenty minutes. It should be done in 
 that time. Do not stir sponge cake from the bottom when 
 adding the last flour, or it will be heav}'. 
 
 Mrs, A. Hay. 
 
 Orange Cake. 
 
 Five eggs beaten separately, three coffea cups of sugar, 
 three quarters of a coffee cup of butter, one coffee cup of 
 sweet milk, four coffee cups of flour, juice of one orange, 
 and a little of the j-ind (grated), one teaspoonful of soda, 
 two teaspoonsful of cream of tartar. Place yolks, sugar, 
 butter, and the orange juice in a large bowl; beat until 
 light and creamy. Then add the milk, whites of eggs, 
 beaten to a stiff froth, then the flour (soda and saleratus); 
 dissolve soda in the milk. Bake in jelly pans. 
 
 Icing. — One coffee cup of granulated sugar, Avhite of 
 one egg, juice of one orange. Put the sugar on stove, in 
 just enough water to moisten ; let it boil until clear, and 
 will spin a thread. Have the whites of the egg well 
 beaten, and have some one drip the sugar in while you are 
 beating, and continue to heat until it is thick and white, 
 then stir in the orange juice ; should it make it too thin, 
 add more sugar until thick enough. This makes a very 
 large and delicious cake. Mrs. F. Kellogg. 
 
CAKE. 47 
 
 Pearl Cake. 
 
 Two cups of sugar, one half cup of butter, one cup sweet 
 
 milk, three and a half cups of sifted flour, one third cup corn 
 
 starch, whites of five eggs, two teaspoonsful of cream tartar 
 
 and One of soda, or three of baking powder. 
 
 Mrs. A. Hay. 
 
 Ginger Cake. 
 
 One cup milk, one cup molasses, very large tablespoon 
 of drippings, one eg^, one quarter teaspoonful of soda, 
 cinnamon, ginger and not very thick with flour, and a little 
 salt. ^^^^ ^' 
 
 Jumbles. 
 One pound sugar, not quite a pound of butter, three 
 eggs, a little grated nutmeg, a small quantity of soda in a 
 half cup of milk, or less, to dissolve it, but not enovigh to 
 thin the mixture too much, roll out as thin as possible 
 and cut. ^*'«s ^• 
 
 Fig cake. 
 One cup of pulverized sugar, one half cup of butter, one 
 cup of milk, three cups of flour, yolks of three eggs. 
 Eeserve the whites for filling. Two teapoonsful (even) of 
 baking powder, in the sifted flour. Bake in jelly cake tins. 
 Filling.— Boil one coffee cup of granulated sugar with 
 a tablespoonful of water in a porcelain sauce pan till it 
 drops like candy in cold water. Have the whites of the 
 eggs beaten stiff, and pour the boiling icing into whites, 
 and add the figs after. Have a half-pound of figs boiled 
 one hour and chopped fine, then add all together and put 
 
 between the layers. 
 
 Mrs. Varick. 
 
48 m VERS IDE RECIPE BOOK. 
 
 Sponge Cake. 
 
 One 130 uud sugar, ten eggs, half pound flour and one 
 lemon. Beat eggs separately, and add juice and grated 
 rind of a large lemon, beat well before putting flour in, 
 which comes last. 
 
 3frs. F. E, Lalhrop. 
 
 Bread Cake. 
 
 Two cups of dough, one cup of sugar, one half cup of 
 butter, two eggs, one half tablespoonful of milk, one half 
 teaspoonful soda dissolved in the milk, one half cup of 
 raisins, one half cup of currants; add cinnamon, cloves, and 
 nutmeg to taste. Let raise for some time, the longer the 
 better, and bake in not too hot an oven, until thoroughly 
 done« 
 
 Miss R. K 
 
CANDIES. - 
 
 WIT^HOUT COOKINO. 
 
 *' Sweets to the Siveet," 
 
 French Cream. 
 
 These candies are made without boiling, which makes 
 them very desirable, and they are equal to the best French 
 creams. The secret lies in the sugar used which is the 
 XXX powdered or confectioners sugar. It can be obtained 
 at the large groceries. Ordinary i^owdered sugar when 
 rubbed between the thumb and finger has a decided 
 grain, but the confectioners sugar is fine as flour. Mar- 
 gery Daw promises perfect success in following these 
 recipes. 
 
 French Vanilla Cream. 
 
 Break into a bowl the white of one or more eggs, as the 
 quantity you wish to make will require, add to it an equal 
 quantity of cold water, then stir in XXX powdered or con- 
 fectioners' sugar until you have it stiff enough to mould 
 into shape with the fingers. Flavor with vanilla to taste. 
 After it is formed into balls, cubes or lozenger shapes, lay 
 them upon plates or waxed paper and set them aside 
 to dry. This cream is the foundation of all French 
 creams. 
 
^50 RIVERSIDE RECIPE BOOK. 
 
 English Walnut Creams. 
 
 Make French cream as previously directed. Have ready 
 some English walnuts, using care not to break the meats. 
 Make a ball of the cream about the size of a walnut and 
 place a half nut meat upon either side of the ball, pressing- 
 it into the cream. Lay them away for a few hours to 
 dry. 
 
 Cream Cherries. 
 
 Make a small round ball of French cream, cut a strip of 
 citron the size of a cherry stem, and put the ball of cream 
 upon one end of it. Take a cherry glace, and cutting it 
 in two, put one half each side of the stem on the cream 
 ball and it will make a very pretty candy. They can also 
 be made like walnut creams, using cherries instead of wal- 
 nuts. Margery Daw in the Kitchen . 
 
 Cream Dates. 
 
 Select perfect dates, and with a knife remove the pit. 
 Take a piece of French cream, make an oblong shape, and 
 wrap the date around the cream. 
 
 Wintergreen Creams. 
 
 Make the cream as directed for French cream, flavor 
 with wintergreen essence to taste. Color pink with 
 cochineal syrup, and form into round lozenger shapes. 
 
 Margery Daw in the Kitchen. 
 
 Peppermint Creams. 
 
 Make the cream as directed for French creams, flavoring 
 it quite strong with essence of peppermint. Take small 
 bits of the cream and shape into round flat forms. 
 
CANDIES. 51 
 
 Maple Sugar Creams. 
 
 Grate maple sugar, mix it in quantities to suit taste, with 
 French cream, adding enough confectioners sugar to 
 mould into any shape desired. Walnut creams are some- 
 times made with maple sugar and are very nice. 
 
CANDIES. 
 
 COOKED. 
 
 Molasses Taffy. 
 
 One cup of molasses, one cui^ of sugar, apiece of butter 
 the size of an egg. Boil hard, and test in cold water; when 
 brittle, pour in thin cakes on buttered tins ; as it cools 
 mark in squares with the back of a knife. 
 
 Margery Daw in the Kitchen. 
 
 Pea-nut Candy. 
 
 Two cups molasses, one cup of brown sugar, one table- 
 spoonful of butter and one of vinegar. Put into a kettle 
 to boil. Having cracked and rubbed the skin from the 
 pea-nuts, }3ut them into buttered pans, and when the candy 
 is done pour it over the nuts. Cut into blocks while 
 warm. 
 
 Chocolate Caramels. 
 
 One cup sugar, one cup molasses, one cup of chocolate, 
 
 one half cup of milk, a piece of butter size of an egg. Test 
 
 in water before putting in the grated chocolate, if it 
 
 hardens, add the chocolate, and cook only a short time, then 
 
 pour into buttered pans. When cool mark into blocks with 
 
 the back of a knife. 
 
 Miss H. 
 
54 Rl VERS IDE RECJPE BOOK. 
 
 Molasses Candy. 
 
 Two cups of molasses, one cup of sugar, apiece of butter 
 the size of a small egg, one tablespoonfvil of glycerine. 
 Put these ingredients into a kettle and boil hard twenty or 
 thirty minutes. When boiled thick drop a few drops in a 
 cup of cold water, and if the drops retain their sliaj^e it is 
 nearly done, which will be when it is brittle ; do not boil it 
 too much. Have i^ans or platters well buttered, and just 
 before the candy is poured into them, stir in one half tea- 
 spoonful of cream tartar or soda. If flavoring is desired, 
 drop the flavoring on the top as it begins to cool, and when 
 it is pulled the whole will be flavored. Pull till as white as 
 desired, and draw into sticks and cut with shears. 
 
 Everton Taffy. 
 
 Three pounds of brown sugar, one and one half pints of 
 water, not quite half a pound of butter. Boil until the 
 syrup becomes crisj). 
 
 Chocolate Creams. 
 
 Use French cream and form it into small cone-shaped balls 
 with the fingers; lay them upon oiled paper to harden 
 until all are formed. Melt one cake of baker's chocolate in 
 an earthen dish or small basin; by setting it in the oven it 
 will soon melt ; do not let it cook. To keep the chocolate 
 hot, it is well to have a hot soap stone, and place the basin 
 with the chocolate upon it. Take the balls of cream one 
 at a time on a silver fork, pour the melted chocolate over 
 them with a teaspoon and slip them from the fork upon 
 oiled paper. 
 
CANDIES. 55 
 
 Butter Scotch. 
 
 One cup of brown sugar, one half cup of water, one tea- 
 spoonful of vinegar, piece of butter the size of a walnut. 
 Boil about twenty minutes, flavor if desired. 
 
 Margery Daw in the Kitchen. 
 
 Pea-nut Candy. 
 
 Shell your peanuts and chop them fine ; measure them 
 in a cup, and take just the same quantity of granulated 
 sugar as you have peanuts. Put the sugar in a skillet or 
 spider, on the fire, and keep moving the skillet around 
 until the sugar is dissolved; then put in the peanuts and 
 pour into buttered tins. This is delicious and so quickly 
 made. 
 
 Mhs B. 
 Pop Corn Balls. 
 
 Six quarts of popped corn, one pint of molasses. Boil 
 the molasses about fifteen minutes ; then put the corn into 
 a large pan, pour the molasses over it, and stir briskly 
 until thoroughly mixed. Then, with clean hands, make 
 into balls of the desired size, or put in buttered pans. 
 
HINTS FOR THE SICK. 
 
 Never keep fruit in a sick room; the sight of it is apt to 
 lessen the appetite for it. An orange delicately prepared, 
 or a bunch of Malaga or other nice grapes, brought in on a 
 dessert plate with a few green leaves, will form a tempting 
 and agreeable surprise to the capricious appetite of an 
 invalid. 
 
 Sago, prepared like a custard, then baked with apples is 
 an excellent sick room pudding. 
 
 Oysters are good for the sick, especially raw (without 
 vinegar, lemon juice may be used) a very few at a time. 
 They are easily digested and agreeable to the palate. 
 
 Fresh tea should be made as often as the invalid needs 
 it, and no food nor drink should remain in the sick room 
 but should be kept in adjoining room or outside of the 
 window where they would be fresh and cool. 
 
 Every meal should be a surprise, and the patient should 
 be left alone while eating if possible. 
 
 Food should be made as attractive as possible, served in 
 the choicest china, with the cleanest of napkins and the 
 brightest of silver. 
 
58 RIVERSIDE RECIPE BOOK, 
 
 Beef Tea. 
 
 Take one pound of lean beef, chopped fine (at the mar- 
 ket) pour over it one j)int of cold water, let it stand an 
 hour. Then set it on the back of the range, and let it sim- 
 mer slowly about three quarters of an hour; strain and salt 
 when used. 
 
 Chicken Broth. 
 
 One chicken jointed, cover it with water, and let it boil, 
 closely covered, until the meat drops from the bones. Skim 
 off the fat, strain and season with salt, and if desired a tea- 
 spoonful or two of rice, and let it boil until the rice is 
 cooked. In some cases of nausea a cup of chicken broth 
 will prove efficacious. 
 
 Mutton Broth. 
 
 To each pound of meat add one quart of cold water, 
 bring gently to a boil, skim it and salt to taste ; simmer 
 three hours. A teaspoonful or more of rice may be added, 
 and boil till the rice is cooked. 
 
 Oatmeal Gruel. 
 
 Stir two large spoonsful of oatmeal into one pint of 
 boiling water, boil gently one half hour, skim, and add a 
 little salt, sugar and nutmeg. 
 
 Lemonade. 
 
 Two large juicy lemons, or three smaller ones, one large 
 cup of sugar, and one quart of ice water. Rij^e straw- 
 berries mashed and added are very delicious, or grated 
 pine apple if preferred. 
 
HINTS FOR THE SICK. 5^ 
 
 Flaxseed Tea. 
 
 One half pound of flaxseed, one half pound of rock candy, 
 the juice of three lemons, the skin may be cut into small 
 pieces and added. Pour over this two quarts of boiling 
 water, and let it stand until perfectly cold. Strain before 
 drinking; this is good for a cough ; more sugar and lemon 
 may be added. 
 
 Cure for a Felon. 
 
 Two drachms of gum ammoniac dissolved in one ounce 
 of alcohol. Bind the finger up in a linen cloth, and keep it 
 constantly wet with the solution. Add more alcohol if 
 necessary. (Gum ammoniac is a brown gum). This has 
 been tried very successfully. 
 
 To Check a Cold. 
 
 As soon as you feel that you have taken cold, fill a glass 
 half full of water, drop into it six drops of spirits of cam- 
 l^hor, stir it and take a dessertspoonful every twenty 
 minutes. This is remarkably successful if taken according 
 to directions. 
 
 Koumys. 
 Three pints of milk, one tablespoon ful of sugar, one half 
 Vienaese yeast cake. Place on stove and let it grow warm 
 very slowly, a little over blood heat, one hundred 
 degrees. Take milk and strain it and bottle, placing bot- 
 tles near fire and heat through turning bottles every ten 
 minutes. After shaking put in window till cool, then put 
 in ice box. Heat bottles before filling with koumys ; use 
 bottles with fastenings like beer bottles. 
 
 Jlrs. J. J. Halpin. 
 
60 RIVERSIDE RECIPE BOOK. 
 
 Koumys. 
 
 One quart of milk, one dessertspoonful of brewers yeast, 
 one teas^Doonful sugar, mix last two together and a little 
 milk, then stir thoroughly into the rest of the milk and 
 bottle. After bottling keep in warm room for twelve hours, 
 then put in a cold place and the second or third day it will 
 
 be ready for use. 
 
 Miss H. 
 
 For Catarrh. 
 
 Pulverized camphor, carbonate of soda, powdered sugar, 
 half as much sugar as camphor, half as much soda as 
 sugar. Mix thoroughly in a mortar and snuff half hour 
 before retiring, also in morning when arising. 
 
 Miss K 
 
 E-heumatism or any Pain. 
 
 One tablespoon of laudanum, one teaspoon baking soda, 
 half pint of water; heat all together, and wring out a 
 flannel in it, and appl}' as hot as i^ossible. 
 
 Miss H. 
 
 Throat Gargle. 
 
 One pint hot water, one tablesjDOon of tannin, two 
 tablespoonsful glycerine, gargle often, excellent for sore 
 
 throat. 
 
 Miss H. 
 
 Tonic. 
 
 Thirty grains of quinine in one pint of sherry, with forty 
 drops of diluted sulj^huric acid to mix the two. 
 
 Miss H. 
 
HINTS FOR THE SICK. 61 
 
 Cough Mixture. 
 
 One ounce horebound, one ounce hops, one ounce bone- 
 set, one quarter pound gum arable. Steep herbs in one 
 quart boiling- water several hours, then add gum arable, 
 and sugar to taste ; boll until rather thick, strain and 
 bottle and keep in a cool place, add a little liquor before 
 bottling, so that it will not sour. Six or seven teaspoons- 
 ful a day or more, if cough is troublesome. 
 
 3Ii^s H. 
 
 Hoarseness. 
 
 Lemon juice, gum arable and rock candy, or loaf sugar, 
 a tablespoonful of the solids, and juice of half a lemon. 
 Take a little at a time. 
 
 Excellent Tonic. 
 
 Three ounces wild cherry bark (chips), one quart old 
 Jamaica rum, two quarts cold water, three-quarters pound 
 granulated sugar. Soak the bark in cold water forty-eight 
 hours, then strain off till perfectly clear. Add one quart 
 of best old rum, then the sugar, stir well and allow it to 
 stand a few minutes. Then stir again, and pour into 
 bottles; cork tightly. 
 
 Miss Adams, 
 
 Chalk Mixture. 
 
 To be taken in cases of diarrhoea as a relief or helj), but 
 not depended on entirely as a cure. Take two sticks of 
 cinnamon and steep them, add a little sugar and strain. 
 For a coffee cup full of cinnamon put about two tea- 
 spoonsfnl of chalk. Take a teaspoonful several times a 
 a day. 
 
ODDS AND ENDS, 
 
 For Cleaning Brass. 
 
 Make a tliin paste of plate powder, two tablespoonsful of 
 vinegar, four tableepoonsfal of alcohol; rub on with a piece 
 flannel; X3olish with chamois. 
 
 Baking Custard. 
 
 A satisfactory' way to cook custard is to put the pudding 
 dish or cups containing the mixture in a pan of hot water, 
 in a moderately hot oven. This will prevent the custard 
 from getting watery. 
 
 Tooth Powder. 
 
 One fourth of a pound precipated chalk, one-fourth of a 
 pound of pulvarized orris root, one ounce of j)ulverized 
 sugar; mix all together, and flavor with wintergreen. 
 
 To Freshen Black Lace. 
 
 Put in a bowl or tumbler equal qaantities of water and 
 alcohol, let the lace lay in it a minute, then squeeze it out 
 well, and pin out smooth on a newspaper to dry, and you 
 will And your lace equal to new. 
 
 Mrs. Lathrop. 
 
64 RIVERSIDE RECIPE BOOK. 
 
 Celery. 
 
 Eoll celery in brown paper and then in cloth, put in dry 
 j)lace, and it will keep a week. 
 
 Remove Ink from Carpets. 
 
 First take up as much as possible of the ink with a tea- 
 spoon, then pour cold milk upon the spot, and take up as 
 before, pouring on milk until at last it becomes only 
 slightly tinged with black; then wash with cold water, and 
 absorb with a cloth, without too much rubbing. 
 
 To Polish Furniture. 
 
 One cuj) of alcohol, one cup of turpentine, and two cups 
 of sweet oil. 
 
 A little soap put on the hinges or latch of a door will stop 
 its creaking. 
 
 If brooms were given a hot bath once a week they would 
 last longer, and retain their shape until nearly worn 
 out. 
 
A Poetical Appetizer. 
 
 *' Always have lobster sauce with salmon, 
 And put mint sauce your roasted lamb on. 
 
 Veal cutlet dip in egg and bread crumbs, 
 Fry till jou. see a brownish red come. 
 
 In dressing salad mind this law; 
 
 "With two hard yolks use one that's raw. 
 
 Roast pork, sans apple sauce, x^ast doubt, 
 Is Hamlet witli the Prince left out. 
 
 Broil lightl}^ your beefsteak — to fry it 
 Argues contempt of Christian diet. 
 
 To roast spring chickens is to spoil 'em, 
 Just split 'em down the back and broil 'em. 
 
 It gives true epicures the vapors 
 To see boiled mutton minus capers. 
 
 The cook deserves a hearty cuffing 
 
 Who serves roast fowl with tasteless stuffing. 
 
 Nice oyster sauce gives zest to cod — 
 A fish when fresh to feast a god. 
 
 But we might rhyme for weeks this way. 
 And still have lots of things to say." 
 
 — Selected. 
 

 3 
 
 o 
 
 OQ 
 
PRIDE OF THE WEST. 
 
 Special attention is called to the celebrated brand of 
 
 Bleaghgb ® Muslin, 
 
 WHICH FOR 
 
 Fineness and Durability is Unsurpassed. 
 
 This cloth is manufactured with great care, partieuliarly for 
 ZADIES' USE, in 36, 40. and 45-inch widths, and is guaranteed not to 
 crack or turn yellow. Inquire for Has hrand and take no substitute. 
 
 For sale by all leading retail dry goods dealers in the 
 United States. 
 
 Established in New York 1836. 
 
 H. A. CASSEBEER, 
 
 APOTHECARY, 
 
 1176 NINTH AVENUE. ^ ^ 292 SIXTH AVENUE, 
 
 Corner 72d St. *.* Bet. i8th & 19th Sts. 
 
 Doctors Prescriptions and Family Receipts Carefully 
 and Accurately Prepared. 
 
WILLIAM H. GRAY, 
 
 ESTABLISHED 1850. 
 
 20 & 22 WOOSTER ST, 
 
 ®©al©F 
 
 ^ 
 
 pint Capriapi, 
 
 ^ 
 
 Victorias, T Carts, Cabriolets, Stanhope 
 Phaetons, Broughams, Spider Phae- 
 tons, Wagonettes, Landaus, 
 Two Wheelers. 
 
 FOUR-IN-HAND TRAPS. 
 
 P^ai^^Ii •:• W00D •:• VEHIOIiE^ 
 
 In Every Conceivable Shape. 
 
 The largest and most complete assortment in the City at exceed- 
 ingly m,oderate prices. 
 
Mais F. J)I^ZZE5f¥I 
 
 (©AIPBI^BI^ 
 
 AND 
 
 Confectionei'. 
 
 Large and Magnifi- 
 cent Banquet Hall for 
 Receptions, Weddings 
 and Sociables. Also 
 smaller rooms for Committees, Re-unions, etc. 
 
 Main Store, 49th St. and 6th Avenue. 
 
 Telephone Call, 402-39th. 
 
 -Rt.« n o-h «-^ • I "^^th St. & 9th Ave., Telephone, li59-39th 
 
 I^raiacties . | ^^ ^^^^ ^.^^^j^ g^ .> 152 Harlem 
 
 WEST END MARKET. 
 
 Joseph Scliialei", 
 
 |fl)il(2[delpl}i(2[ jfoulfrj ar)d. (^aiT)c. 
 
 ^S2 6]R^ND B0aiiEY;^RD, Bet. 73d and 74th Sts. 
 
SiluGF 5ing Spi(^e ^ilL 
 
 * D. imnm ^haw, * 
 
 PROPRIETOR, 
 
 74 Warrgn Strggt, 
 
 NEW YORK. 
 
 irr)por{cr' 0:1)0. Ayia:r)u|acfurer' 
 
 ^T3jTf/n\T^\( 
 
 STml 
 
 AND 
 
 BAKING POWDERS. 
 
m&mEmm m^MmmmT, 
 
 CHAS. MAYER, 
 
 Dealex" iia Clioice 
 
 Beef Jeal, Mutton, Lamb, Pork, S:c., 
 
 Poultry and Game in Season. 
 
 Also Fish, Oysters and Clams Constantly on hand. 
 
 1188 TENTH AVENUE, 
 
 Southeast Corner 73d Street, NEW YORK. 
 
 GEORGE H, TIEMEYER, ■ 
 
 DEALER IN 
 
 Staple & Fancy Groceries, 
 
 IMPORTER OF 
 
 WINES, LIQUORS & SEGARS, 
 
 FANCY FRUITS AND VEQETA.BLES. 
 
 1190 and 1192 Tentli Avenue, 
 
 Corner 73d Street, NEW YORK. 
 
SAMUEL F. ADAMS, WM. CRITTENDEN ADAMS. 
 
 Counselor at Law. Commissioner of Deeds. 
 
 ^DAMS Bf^OS., 
 
 HREllL ESTATE BROKERS, N- 
 
 432 KiFTH Avenue, 
 
 NEW YORK CITY. 
 
 Personal Attention given to the Management of Estates. 
 
 5^^ y<^^v 
 
 Mrs. DeNike would call especial attention to her Hair 
 Tonic, which she has used successfully for over ten years. It 
 is prepared in the most careful manner from herbs, contains no 
 oil, and is warranted to remove dandruff, prevent the hair from 
 falling out, and cause hair to grow on bald spots if they are not 
 perfectly smooth. 
 
 Refers to Mrs. Robert Russell Booth. 
 
FREDERICK YAG-TS, 
 
 DEALER IN 
 
 Faiicy - and - Staple - Groceries, 
 
 NINTH AVENUE & 83d STREET. 
 
 AvooD & ra.dik:er. 
 
 We beg to call the attention of our numerous friends and patrons to 
 the above change of name in the business carried on at this address. 
 Trusting to receive a continuance of your esteemed orders. 
 Eespectfully, 
 
 WOOD h BAIIKIR, 
 
 1402 NINTH AVENUE, Cor. 83d Street. 
 
 J(2[ecrep s (L0r)jccii©r)er-y. 
 
 • - • idrjeKaTSor) e/i^e. , cop. ^^fr) ©freei. 
 J^raricr) : ^irjfl) eA^'eriuc, cop. 5^2^ ©freef. 
 
 r^OI^iTON'S IGB (il^EAM, 
 
 P^DE FROP PQJ^E Cl^E^p. 
 
 Hoi'toia's Siaper IHrozeix Bricks of Ice Creain for 
 Cliiarc^i I^airs, etc., a Specialty. 
 
 D E POTS: 
 
 1219 Ninth Avenue. 142 West 125tli Street. 
 
 598 Sixth Avenue, and 305 Fourth Avenue. 
 
English Enamel. 
 
 The Best in the Market. 
 
 Ready for Use, in Self-Opening Tins. 
 
 T50 Tints, Exquisite Colors, Surface like Por- 
 celain. Can be Applied by Anyone. 
 
 11 PRIZE MEDALS. 
 
 INVENTED BY 
 
 Thomas Griffiths, F,C,S, M.S.A,, 
 
 Original Inventor of Enamel Paint, for Re- 
 novating AND Decorating Anthing and 
 Everything. 
 
 Furniture, Metal Ware, Wicker Work, Fans, Water Cans. 
 25 & 50 Cents, by the Gallon to Decorators, 
 
 ETC., ETC. 
 SEND FOR TINT CARDS. 
 
 VITROS' BATH ENANIEL 
 
 00 CENTS J^NTD #1. 
 
 10 EAST 15TH STREET, 
 NEW YORK. 
 
D. E. DEMAREST, 
 
 Successor to MRS. W. MILLES. 
 
 Dealer in Notions, Fancy Goods, 
 I2E3 NINTH AVENUE, 
 
 Second door from 74th St. 
 
 Agent for the " Staten Island''' Cleanhig and Dyeing 
 Establis/ime7it, a7id the " Troy'' Steayn Lanndry. 
 
 T. C. CAMPBELL, 
 
 329 WEST BOULEVARD, Cor. 76th St 
 
 Dealer in 
 
 BEY %L F^M€Y Q@©DS, 
 
 Perfumery, Pocket Knives & Scissors, 
 
 Home and Foreign Weekly and Monthly- 
 Magazines. 
 
 Agent for TROY LAUNDRY CO. 
 
. • . • H i Wesl list g)f^e ef. 
 
 Collegiate, Junior and Primary 
 
 I^ew yhy^rr)r)asiurr), yiilifepy BpiU. 
 
 Cheste7^^ Donaldsoji, A.M., 
 
 Head Master. 
 
 OFTHE CITY OF NEW YORK. 
 
 "^^;^ 
 
 
 ©FFie^E)ms 
 
 PRESIDENT, 
 
 W. De Groot. 
 
 VICE-PRESIDENT, CASHIER, 
 
 Charles L. Acker. Peter Snyder. 
 
9th Ave. and 72d St. 
 
 3d Ave. & 63d Street. | 7th Ave. & i22d Street. 
 
 CIiE^N^Ifig, DYEIN6, 
 
 Merzoj^citzTzg cuxd Reftrvislxiji^g. 
 
 Kine Krencln Ivaunclry Work:. 
 
 REFINISHINQ. 
 
 Laces and Lace Curtains a Specialty. 
 
 : ^. 
 
 ^die^^^ 
 
 C^MB^IDQE \ WWM. 
 
 1404 Ninth Avenue, 
 
 Bet. 83d & 84th Sts., NEW YORK. 
 
 Choice Meats and Poultry . Vegetables, Fish and Oysters. 
 Game in Season . 
 
Yl)orr)as k)irr)or)d. J. (sT, Jg)iir)0r)d, Jp. 
 
 ESTABLISHED 1852. 
 
 J> G. & T. DIIV IQ ND, 
 
 ARCHITECTURAL 
 
 !jS) « I.- — ^^ J ^ QJ 
 
 IRON WORKS 
 
 ici^^^S)' -- 
 
 -4-^ 
 
 209 & 211 W. 33d Street, 
 
 NEW YORK, 
 
 All kinds of Iron Work for Buildings, 
 
 Telephone Call, 39th St„ 298. 
 
JACOB WINKLER'S, 
 
 HAMILTON 
 
 1386 J\rjjsrn.II ^VM, 
 Bet. Sad and 83d Sts., New York. 
 
 Orders received for Fish and Oysters. 
 
 Telephone Call, 894 39th St. 
 
 JOHN A. KELLY, 
 
 Dakota Livery Stables, 
 
 75th St., Boulevard & Tenth avenue, 
 NEW YORK. 
 
 Branch Office, 1463 Ninth Avenue. 
 
 Coaches, Coupes, Landaus, Victorias and Light Wagons, Al- 
 ways in Readiness. 
 
CHARLES T. WILLS, 
 BUILDER, 
 
 10 WEST 23D STREET. 
 
(!^oo^ for lQ)ir)r)er, Ifarfies ^ Jjur)cl)cor)S. 
 No. 670 SIXTH AVENUE, 
 
 New York. 
 Refer to Mes. F. E. Lathkop. 
 
 J. THODE, 
 
 Furniture Recovered, Varnished, etc Carpets cleaned by 
 
 steam, refitted and laid. Spring Hair Mattresses and 
 
 Pillows made over. 
 
 30r QRAND BOUIvEVARD, 
 
 Between 74th and 75th Sts. New York:. 
 
 Dealers in 
 
 E i;ROCERlES, 
 
 ^eos, Wirjes, Uiauors ar)a (fiiqars, 
 
 Hruiis etna VeereiaDlcs. 
 
 ^Sd yVestem. (^oixLevcu^d, 
 
 Cor. 74th Street, NEW YORK. 
 
 Branch of 1397 9th Ave., cor. 83d Street. 
 
ESTABLISHED, 1834. 
 
 INCORPORATED, 1874. 
 
 >if 
 
 ttf 
 
 NOTICE. 
 
 inE ALLAN HAYCO/S 
 
 OFFICE - 
 
 306 - FOURTH - AVENUE, 
 
 TO 
 
 Works: 621 West ^Stli Street. 
 
James L. Libby. Edward W. Scott, Jr. Walter E. Scott. 
 
 LIBBY & SCOTT BROS., 
 
 Real Estate & Loans, 
 
 EQUITABLE BUILDING, 
 
 120 BROADWAY 
 
 Nassau St. Entrance. 
 
 NEW YORK 
 
 JtlEJ^RY A PlAGGK 
 
 Otten & Flagge, 
 
 73cl street and gth Avenue, 
 
 NEW YORK.