# © # # Epicurean; »■ Connoiggeur /Iftanual \ffi^ W CONTAINING MANY ORIGINAL AND VALUABLE RECIPES FOR HOUSEKEEPERS* BY MISS LILIE C. THOMPSON, WACO, TEXAS, I89r. GlassJTX 'VLSI Rnnk T^^- THE "EPICUREAN" OR CONNOISSEUR MANUAL Embracingf a Choice Selection of Ori§final Receipts for the Delight of Housekeepers, with Numerous Valuable Su§f§festions as to Menus, Entertainments, Etc« BY MISS LILIE C. THOMPSON, WACO, TEXAS, 1898. ^t preface or Introbuctorij^ My apology for this addition to the list is a sincere desire to present a cook book which shall contain a moderate number of recipes, all of which are practical working receipts. In brief, the aim has been to make the book eminently practical for the average housekeeper. Some of the receipts contained herein have been gathered from practical housekeepers. Many of them are of my own origin, but have never before been in print. Having faithfully done the work, I commit the Manual to the masses of housekeepers who are engaged in the work of modern cooking. Respectfully, Miss Ltlie Thompson, Copyright 1898. THE EPICUREAN. Dinner-Giving; and the Etiquette of Dinners "To feed were best at home; Prom thence, the sauce to meat is ceremony, Meeting- were bare without it." — Shakespeare. A dinner party may be considered as holding the highest rank among entertainments. In no other social function is etiquette so strictly observed. There are prescribed rules for the form of the invitation, the manner of assigning each guest his place at the table, the manner of serving the dinner, etc., and when these rules are followed there need be no embarrassments. It should always be remembered that the social part of the entertainment is on a higher plane than the gastronomic one, though the latter must by no means be slighted. "A fig for your bill of fare, give me a bill of your company," is generally felt, and the hostess should bring together only such people as she believes will be mutually agreeable. The hostess should give her instructions for, and the details of, the entertainment so explicitly that the hostess, on the ar- rival of her guests, will have no other care than their pleas- ure. If she is nervous, has wandering eyes, or shows con- straint, it affects sensibly the ease of her guests. The spirit of pleasure is infectious, and upon the demeanor of the host the success of the evening largely depends. Much tact may be shown in placing the right people together at the table. If one is a great talker, let the other be a good listener; if one is dog- matic, let the other be without positive views, and so on, for as everyone is happiest when appearing well, it is wise to consider the idiosyncrasies of the guests. 'Tis a great point in a gallery how you hang your pictures, and not less in society how you seat your party. A round or square table five feet across is a convenient size for ordinary use, giving ample room for six people and leaving space for decoration. Large round tops are made to fit over extension tables which will seat from twelve to twenty or more people, and when the size of the room will permit, this is thepleasantest form of table for entertainments and best lends itself to deco- rative effects, giving to each person a complete picture of the table and of the company assembled. The linen should be as fine as the purse will allow. Handsome THE EPICUREAN. linen will give elegance to a table where ornamentation is very simple. It should be ironed without starch, or with a very lit- tle, if it is not sufficiently heavy to take polish without it. It should be folded perfectly square, so that the lines will be straight, and should be of spotless and dazzling whiteness. You may use embroidered linen drawn-work, lace, plain silk or satin. But wash materials are preferable, and effects of color, when desired, can be obtained in the embroidery or linings. The fashion of a center-piece of linen is, however, a passing one, as they are not at present so generally used. First lay your cloth on smooth and whatever decoration you prefer. The plates are next put in position, attention being given to the decoration — the china, if it be a monogram, that it is right side up; if flowers, that they are in natural position, etc. Where there are an uneven number of covers it is better to place the plates at equal distances around the table without re- gard to the place of the hostess being opposite that of the host. In other cases, the places at the head and foot of the table, and those on the side, should be directly opposite each other. Under no circumstances must the plates be omitted. On the left of the plates place the forks, three or four may be put on and laid in the order in which they will be used. Three knives (one of them being a silver knife for the tish course) and the oyster fork are placed on the right of the plate. The soup spoon may go in front of the plate or with the knives on the right. The bowls of the forks and spoons should be right side up, the edges of the knives turned toward the jDlate. Salt and pepper boxes are placed at the corners of the table, or within easy reach of every two people; if more, then four are used. After the deco- ration of the table is completed as far as possible, the glasses are put on; there is danger of their being broken if put on be- fore. They are placed in uniform groups at the right of the plates, the water glass nearest the plate and the wine glass to be first used nearest the edge of the table. Port and Madeira glasses are not put on until the time of serving those wines, which is at the end of the dinner. The napkin, folded in tri- angular shape, the embroidered monogram on top, is laid on the plate, and a piece of bread cut two inches long and one and one-half inches thick, or more generally, a dinner roll, is laid in the fold, but left in full sight so that it will not be shaken onto the floor when the napkin is lifted. Everything that will be needed in serving the dinner should be convenient to. hand. The plates to be warmed should be in the hot closet; those for the cold courses, the finger-bowl, extra small silver and cutlery, extra rolls and cracked ice should be THE EPICUREAN. on the sideboard, so that there will be no delay in getting them when needed. Foot-stools placed under the table add much to their comfort. MENU FOR DINNER: SOUP. Cream of celery (colored green.) FISH. Brook Trout, Butter Sauce. ENTREE. Mushrooms on Crusts. ROAST. Saddle of Venison, Wild Plum Sauce. Saratoga Potatoes. Green Peas, served in Pastry shells. Salpicon of Fruits au Rhum. GAME AND SALAD, Quails in Nests of Puree of Chestnuts. English Walnuts and Celery Mixed with Green Mayonnaise in Cups of Molded Tomato Jelly. CHEESE, Small Balls of Cream Cheese, colored green to imitate Bird's Eggs, in nests of Shredded Lettuce. HOT ENTREMET. Individual Nut Puddings (burning.) DESSERT. Pistache Ice Cream Pralinee, molded in a ring, the center filled with Whipped Cream. White Cake with Green Icing, Fruits. Coffee. THE EPICUREAN. MENUS FOR LUNCHEON. No. 1. Grape fruit. Bouillon. Oyster Patties. Chops and Peas. Quail, Lettuce Salad. Ice Cream. Cake. Tea. No. 2. Melon. Clams on half shell. Cold Salmon, Sauce Tartare. Filets Mignons, Sauce Bearn- naise. Omelet Souffle. Cheese. Coffee. No. 3. Grapes, Fruit. Bouillon." Shad Roe. i Broil Chicken. ] Green Peas Russian Salad. j Ice Cream and Jelly ] Angel Food. Tea. No. 4 Bouillon. Lobster, alaNewburg. Eggs Villerol. Sweetbreads and Peas. French Chops, Potato Straws. Russian Salad of Chicken. Aspic, Celery and Walnut. Plum Pudding Glace. Coffee. No. 5. Chicken Consomme. Lobster Chops. Mushrooms on Toast. Sweetbreads and Peas. Frozen Punch. Quails on Toast. Charlotte Russe. No. 6. Salpicon of Fruit. Cream of Clams. Salmon Culets, Cucumbers. Curried Eggs. Chicken Salad. [Dressing. Asparagus on Toast with Cream Fruit Tart, Chocolate. No. 7. Little Neck Clams. Bouillon. Broiled Chicken, Peas, Mushrooms. Lobster Salad. Strawberries served on natural leaves with powdered sugar. THE EPICUREAN. BREAKFAST MENU. Iced Cantaloupe, Bedded in Natural Leaves. Creamed Brains in Boucle Boxes, Garnished with Parsley and Lemon. Saratoga Chips. Lettuce Sandwiches, Broiled Chicken on Toast. Lemon and Parsley. French Peas in Pastry Cases. Apple Glace. Venetian Rolls. Coffee. Tomatoes with Mayonnaise, Lettuce Mat. Wafer With Grated Cheese. Peach Ice in Natural Peach Baskets, Garnished with Natural Leaves. Sweet wafers. Prepare the brains as usual by pouring boiling water over them, season with pepper and salt, put into a hot skillet with plenty of butter and broil slowly until well done. Serve on toast with a cream dressing made as follows: Put two tablespoons- f ul of butter into a saucepan, stir in two level spoonsful of flour and cook well, but do not let it brown; stir into this very slowly one cup of milk or cream, season with salt and pepper and stir until it thickens. MONDAY MENU. BREAKFAST. Fruit, Wheatena, Sugar and Milk, Pork Chops. LUNCHEON. Mock Terrapin, Boston Brown Bread, Cheese, Cakes, Tea. DINNER. Onion Soup, Eoast Beef, Mashed Potatoes, Succotash, Celery Salad, Strawberry Short Cake, Coifee. TUESDAY. BREAKFAST. Hominy Grits, Sugar and Cream, . Hash on Toast, Stewed Potatoes, Coffee. LUNCHEON. Meat Balls, Fried Potatoes, Jelly Cake, Nuts, Tea. THE EPICUREAN. DINNER. Vegetable Soup, Porterhouse Steak, Roast Potatoes, Spinach, Canned Corn, Watercress, Pineapple Pie, Cheese, Coffee. WEDNESDAY. BREAKFAST. Oranges, Fried Hominy, Cakes, Poached Eggs on Toast, Coffee. LUNCHEON. Meat Turnovers, Tomato Sauce, Gingerbread, Apple Pudding, Cocoa. DINNER. Tomato Soup, Veal Cutlets, Apple Sauce, Mashed Potatoes, Peas, Pried Parsnip, Lettuce Salad, Mayonnaise Dressing, Banana Cream, Cake, Coffee. THURSDAY. BREAKFAST. Shredded Wheat, Sugar and Cream, Bacon and Eggs, Fried Potatoes, Muffins, Coffee. LUNCHEON. Creamed Eggs, Potato Salad, Baked Bananas, Crackers, Tea. DINNER. Clear Soup, Fricassee of chicken. Mashed Potatoes, Peas, Wafers, Cheese Lettuce Salad, Brown Betty Pudding, Coffee. FRIDAY. BREAKFAST. Bananas, Wheat Gems, Fish Cakes, Rice Muffins, Coffee. LUNCHEON. Clam Broth, Fried Codfish, Cakes, Cut Custard, Sponge Cake, Chocolate. 10 THE EPICUREAN. DINNER. Tomato Soup, Planked Shad, Mashed Potatoes, Creamed Oyster-Plant, Cold Slaw, Wafers, Cheese, Lemon Jelly, Cake^ Coffee. SATURDAY. BREAKFAST. Oatmeal, Sugar and Cream, Bread Omelet, Toast, Coffee. LUNCHEON. Lamb Chops, Lyonnaise Potatoes, Pickles, Brown Bread and Butter, Apple Dumplings. DINNER. Bouillon, Roast Lamb, Caper Sauce, Mashed Potatoes, Green Peas, Baked Maccaroni, Crackers, Cheese, Home Made Apple Pie, Coffee. MENU FOR DINNER. Consomme or Gumbo, Pish a la Creme, Potato Balls, Roman Punch. White Fricassee of Chicken, Spring Lamb, Mint Sauce, Green Peas, Fresh Tomatoes, Served Whole, Mayonnaise Dressing, Strawberries and Cream, White Cake, Bisque Ice Cream, Mikado Cake, Egg Kisses, Coffee. LUNCHEON. Bouillon, Sweet Breads and Mushrooms with Cream Sauce, Tomatoes with Mayonnaise Dressing, Boneless Turkey with Currant Jelly, New Potatoes and Peas, Salad. Ice Cream with Strawberries, White Sponge Cake, White Caramel Cake, Coffee Cheese Straws THE EPICUREAN. 11 A MENU FOR TEN O'CLOCK BREAKFAST. 1. Iced Cantaloupe, bedded in natural leaves. 2. Creamed Brains in boucle boxes, garnished with Parsley and Lemon, Saratoga Chips, Lettuce Sandwiches. Broiled Chicken on Toast, Lemon and Parsley French Peas in Pastry Cases, Apple Glace, Venetian Rolls, Coffee, Tomatoes with Mayonnoise, Lettuce Mat, Wafer with Grated Cheese, Peach Ice, in Natural Peach Basket Garnished with Natural Leaves, Sweet Wafers. Strawberries with the Stem, Served on Leaves with Powdered Sugar on one side of the Plate, Broiled Chicken on Parsley, Saratoga Chips, Venetian Rolls, Coffee. Frozen Sherbet. Tomatoes on Lettuce Leaf with Mayonnaise Dressing with a Wafer. MENU FOR BREAKFAST. Strawberries served in their own Leaves. Coffee. Chocolate. Hot Rolls. Toasted Muffins. Lamb Chop Breaded. Sweetbread. Croquettes. Tomato Sauce. French Fried Potatoes. Fried Bananas with Fruit Sauce. 12 • THE EPICUREAN. HOW TO MAKE COFFEE DRIP COFFEE. One heaping tablespoonful of coffee to a cupful, or half pint of water will make black coffee. Put the coffee powder into a felt bag or on a thick flannel laid on a strainer and pour the boil- ing water over it. The flannel must be thick and close enough to prevent the tine powder straining through. If enough coffee is used to make it of much depth in the strainer, the water will pass through very slowly and the coffee will be cold, there- fore have the pot hot before beginning, and stand it in a pan of hot water while it is dripping. Coffee will not be right unless the water is violently boiling when poured on the grounds. Serve the coffee at once BOILED COFFEE. Put the ground coffee into the pot, pour over it boiling water, let it come to the boiling point, remove and stir into it the slightly beaten white of an egg and the crushed shell, replace it on the fire and let boil one minute. This is to clear the cof- fee of the fine particles held in suspension; pour a tablespoonful of cold w^ater down the spout and place it on the side of the range where it will be perfectly still for five minutes, then pour off carefully the liquid coffee. Do not let the coffee boil three minutes altogether. The aroma of the coffee is the escaped volatile oils — all that is lost detracts just so much from the flavor of the drink. ICED CAFE AU LAIT. Add enough black coffee to milk to give it the desired strength and flavor, sweeten to taste and let stand on ice until ready to serve, serve it in glasses instead of cups. Any coffee left from breakfast, prepared in this ways makes a refreshing and acceptable drink for luncheon in summer. COCOA. Dissolve a teaspoonful of cocoa in half a cupful of boiling water, then add a half cupful of boiling milk and boil it for one minute, stirring vigorously all the time, sweeten to taste. Brioche or Bath buns are good to serve with chocolate or cocoa for a light lunch. COFFEE PUNCH. Mix together a quart of black coffee a cupful of cream, three THE EPICUREAN. 13 quarters ^pf ul of sugar, freeze and then mix in a half cupful of brandy or rum and a half pint of cream, whipped, and let it stand half an hour. Stir it well before serving. CAFE FRAPPE. Mix a quart of black coffee with a quart of cream and a cupful of sugar, or, better sweeten with syrup. Freeze the same as ice cream and serve in glasses. A little brandy may be mixed in just before serving, if desired. Breads^ CORN BREAD. Half pint of corn meal, teaspoon of salt, tablespoon of lard, and then scald with boiling water. Add one egg, a little sweet milk, teaspoon baking powder. SPOON BREAD. One cup of cold grits, half cup corn meal, half teaspoon salt, one tablespoon butter or lard, mix with boiling water, one egg, a little sweet milk, one teaspoon baking powder. Cook about one hour. FRENCH TOAST. Take cold bread and beat up about three eggs and a little sweet milk, pinch of salt, slice the bread and dip in the egg and milk. Fry in hot lard a light brown. ^ RUSKS. One pint milk, one pint of rising, two full tablespoons of sugar, butter the size of two eggs, melted, flour to make a thin dough, a little salt; after rising work well. Bake in moderate oven. OLD FASHION CORN BREAD. One pint corn meal, one teaspoon salt, one tablespoon lard, pour boiling water to wet meal, add a little sweet milk. Make out into pones and bake. FRIED CRACKERS. Two eggs, half cup sweet milk, a little salt, beat all together, dip crackers in this mixture. Fry in hot butter; serve at once. VENETIAN ROLLS. One quart flour, two heaping teaspoons baking powder, half 14 THE EPICUREAN. teaspoon salt, small tablespoon of lard, sift flour twice, mix with sweet milk, not too soft, knead well, roll out, cut as for bis- cuit, butter and fold. Bake in hot oven. FLOUR MUFFINS. Two eggs, one and a half cups buttermilk, little salt, flour to make stiff batter, beat until smooth, pinch of soda, two teaspoon baking powder. Have rings red hot; bake first at top then on bottom. HOE-CAKES. Mix one pint of corn meal with a half teaspoon of salt, in a bowl, add enough boiling water to moisten the meal and let it stand ten minutes; then add boiling water until the batter will drop from the spoon. Bake in cakes on a hot griddle greased with lard. When done put a piece of butter on the top of each cake and serve. CORN DODGERS. To one pint of corn meal put a pinch of salt and a large spoon- ful of lard and a desert spoonful of brown sugar, pour over this very slowly, stirring all the time, enough water (boiling) to moisten the meal, set this aside at least two hours, then grease a pan and add milk to make the dough soft, then add a teaspoon of baking powder, make out into dodgers and bake in a hot oven. RICE MUFFINS. With rice left from dinner a delicious muffin can be served for breakfast. Take about one pint of boiled rice, pour a little hot water over it and let it simmer a few minutes, adding a tablespoonful of butter, let it cool and add one teacup of sweet milk and three well beaten eggs, stir these thoroughly, then add one pint of flour with one teaspoonful of yeast powder. Bake in muffin rings in a quick oven. BISCUIT. One quart of flour, half teaspoon salt, one teaspoon yeast powder, one tablespoon of lard, one good cup of buttermilk. CRIMINIES. Make up dough as for biscuit and take a little piece as big as a marble and roll out as thin as paper and then bake a light brown. They are good to serve with salads instead of crackers. BEATEN BISCUIT. One quart of flour, one teaspoon of salt, half cup of lard, one THE EPICUREAN. cup of milk, make a stiff dough, beat twenty minutes and roll out and cut and stick with a fork before baking. FLOUR MUFFINS. Two eggs, one and a half cup of buttermilk, a little salt, and enough Hour to make a stiff batter, and a pinch of soda, two teaspoonf ul of baking powder. Have your muffin rings red hot and bake in the top of the stove and when brown put at the bottom. WAFFLES. Three eggs beaten separately, add to the yolks one pint of sour milk in which a teaspoonf ul of soda has been dissolved, a tablespoon of melted butter, one teaspoon of salt and a heaping pint of flour or enough to make a thick batter, lastly the whites of the egg. SALT RISING BREAD. Take one pint of warm water or boiling sweet milk, a table- spoon of meal, teaspoon of salt, five tablespoonful of flour, stew two or three raw potatoes and add, set to rise in moderately warm water, one hour before baking stir in a little flour, when it rises, take out the potatoes before making up the bread, add five pints of flour, three tablespoons of lard, one teaspoon salt, add a little water if necessary to make soft dough, knead well and make in rolls or loaves, set to rise in a warm place; when hght put in to bake. ORANGES FOR BREAKFAST. To serve oranges for breakfast, cut open and put crushed ice in, eat with a spoon. COTTOLENE RECIPES. In many of the following recipes Cottolene is used for short- ening and frying. Cottolene is made of 80 per cet triple refined Cottonseed Oil and 20 per cent of choice beef suet, assuring users the purest possible shortening and frying fat, palatable and digestible. It can be used for many purposes in place of butter when it is im- possible to use lard. For the benefit of the uninitiated, we give the following direc- tions for using this delectable product: In using Cottolene for shortening, all rules for lard or butter hold good except in quantity — one-third less of Cottolene being 16 THE EPICUREAN. required. This must be strictly observed or the food will be too rich. In frying, use the same amount of Cottolene as you would of lard, but care must be exercised in heating. Always i^ut it on in a cold vessel — Cottolene heats without sputtering or smoking and quicker than lard, with same heat. Never allow it to smoke, as it is then burning. Cottolene should be tested according to the nature of the food to be fried: viz: for croquettes, fish-balls, oysters, etc., drop a small piece of bread in the hot fat. If it browns quickly on coming to the top, the fat is hot enough. Doughnuts, potatoes, fritters, etc., require slightly lower tem- perature as they must be cooked through while browning. Test the fat for these by dropping in a piece of dough. If it rises to the top and browns in one minute, the fat is hot enough. MINUTE BISCUIT. (Marion Harland.) One pint of sour or buttermilk, one teaspoonf ul soda, one and one-third teaspoonf uls Cottolene, flour to make soft dough. Have dough just stiff enough to handle; mix, roll and cut out rapidly, with as little handling as possible, and bake in a quick oven. BUTTER CRACKERS. (Marion Harland.) One quart of flour, two tablespoonfuls Cottolene, one-half teasponful soda dissolved in hot water, one saltspoonful salt, two cups sweet milk. Rub the Cottolene into the flour, or, what is better, cut it up with a knife or chopper, as you do in pastry: add the salt, milk and soda, mixing well . Work into a ball, turning and shifting the mass often. Roll into an even sheet a quarter of an inch thick, or less, prick deeply with a fork, and bake in a moderate oven. Hang them up in a muslin bag in the kitchen for two days to dry. GRAHAM WAFERS. (Mrs. Lincoln.) One-third cup Cottolene, one-third cup sugar, one-half tea- spoonful salt, one pint white flour, one pint graham flour. Mix the Cottolene with the sugar and salt. Rub the mixture into the white and graham flour mixed. Wet it with cold water into a very stiff dough. Knead it well and roll out very thin. Cut in squares and bake quickly. RICE WAFFLES. (Mrs. Owens.) One cup boiled rice, one pint milk, two eggs, one scant table- THE EPICUREAN. 17 spoonful Cottolene, one-half teaspoonful soda, one teaspoonf ul cream tartar. Flour for thin batter, to bake in waffle irons. OYSTER-PLANT FRITTERS. (Mrs. Rorer.) One dozen roots, one tablesponf ul flour, one teaspoonful salt, one saltspoonful pepper, two eggs well beaten. Scrape the oyster-plant or salsify, and as fast as you do so throw the pieces into cold water to prevent discoloration. When all are done, cut them into slices and boil thirty minutes. Drain and mash through a colander; add to the flour, salt, pepper and eggs. Mix, form the mixture into oyster-shaped cakes. Fry in very hot Cottolene on both sides. RUSKS. (Mrs. F. L. Gillette.) Two cups of raised dough, one cup of sugar, one-third cup of Cottolene, two well beaten eggs, one-half teaspoonful of soda, flour. Mix all together thoroughly with the hands, adding suf- ficient flour to make it stiff enougla to mold. Set it to rise, when light make into biscuits and place on greased tins. Pierce the tops with a fork, then glaze them with sugar and milk. Bake in a moderate oven. Some add dried currants and a teaspoon- ful of grated nutiAeg while mixing. SALLY LUNN. (Mrs. F. L. Gillette.) One-third of a cup of Cottolene, one pint of milk, four eggs, one tablespoonful of sugar; one teaspoonful of salt; one-half cup of yeast, or one-third cake of compressed yeast; seven cups of sifted flour. Scald the milk, when cool, add the Cottolene, sugar, salt and yeast. Beat thoroughly, and set it to rise over night. In the morning dissolve the soda in a spoonful of water, stir it in the batter with the well- beaten eggs. Turn all into a well greased cake dish to rise again. Bake about forty- five minutes, and serve warm from the oven. POP-OVERS. (Mrs. F. L. Gillette.) Two cups of milk; two cups of flour; one teaspoonful of salt; three eggs; one small teaspoonful of melted Cottolene. Beat the eggs until very light, then add them to the milk and salt. Add this little by little to the flour to prevent its being lumpy. Strain it through a sieve, fill well-greased gem-pans half full. Bake in a quick oven about twenty-five minutes. 18 THE EPICUREAN. FIRH CUTLETS. (Mrs. Rorer.) Half pint milk, three teaspoonf ul Cottolene, three even table- spoonful flour, one egg yolk, one tablespoonful parsley chopped, one-quarter spoon grated nutmeg, ten drops onion juice, two cups of cold boiled fish, seasoning, put the milk on to boil, rub together the Cottolene and flour, then stir them into the boiling milk, stir and cook until a thick paste is formed, add the yolk of egg, parsley, onion juice, mix and add the boiled fish, mix again and add a "balatable seasoning of salt and cayenne, turn out to cool, when cold, form into cutlets or croquettes, dip first in beaten egg then in bread crumbs and fry in very hot Cottolene, drain on brow paper and serve very hot with cream sauce. FRIED OYSTERS. (Miss Parloa.) Oysters for frying should be large and plump, spread them on a towel to drain, and after seasoning them with pepper and salt, roll them in fine dry bread or cracker crumbs, dip them in beaten egg, and again roll in plenty of crumbs; have Cottolene about four inches deep in the frying kettle, and when hot, test as directed, cover the bottom of the frying basket with a single layer breaded oysters and plunge into the fat, cook for one minute and a half, drain and serve immediately. For a dozen and a half oysters there will be required two eggs, one-fourth of a teaspoonf ul of pepper, one level tablespoonful of salt and one pint of crumbs, use one half the salt and pepper to season the oysters and the rest to season the crumbs. If the flavor be liked, two tablespoonful of tomato catsup may be mixed with egg. Remember that there are few fried things that require the fat so hot as oysters or that spoil so quickly if allowed to stand after frying. ^f^^fi THE EPICUREAN. 19 Poultry and Game* CHICKEN PIE. Boil your chickon until tender, season highly with plenty of pepper, salt and butter. Make a rich pie crust and line your pan well, then pour in your chicken and liquor, take some of the dough and cut in pieces and mix in with the chicken, put a top crust on and bake. FRIED CHICKEN. Cut the chicken in pieces, lay it in salt and w^ater, which change several times; roll each piece in egg and thin flour, fry in hot lard. Make a gravy of cream seasoned with salt, pepper and a little chopped parsley: TO BROIL QUAIL. After dressing, split down the back, sprinkle with salt and pepper and lay them on a broiler the inside down; broil slowly at first. Serve on toast with cream gravy. TO ROAST WILD DUCK. After dressing soak them over night in salt and water to draw out the fishy taste, then in the morning put them into fresh water, changing several times before roasting. Stuff, or not, as desired. Serve with currant jelly. BROILED STEAKS- Take a nice Tenderloin steak about an inch thick, beat well, grease with lard, have your broiler red hot, then put your steak on, let it cook on one side, turn over, season with salt and pep- per very highly then turn over and season the other side and when done take off and put in a steak dish and put plenty of good butter, put in the stove for a few minutes for the butter to melt, and garnish the dish with parsley and lemon. BROILED STEAK WITH TOMATOE SAUCE. Have your steak broiled nicely and take one can of tomatoes or fresh tomatoes, one onion chopped fine; when the steak is done, pour this over the steak and put in the stove for a while and it is nice to put a little parsley and serve. BAKED MEAT. Take cold roast beef and slice, take a pudding pan put a layer of meat, salt and pepper and butter, then a layer of toma- toe and a few cracker crumbs and keep on this way until the pan is full and on top put cracker-crumbs and butter, a litte parsley chopped fine, add a little water and put in the stove to 20 THE EPICUREAN. bake. It is nice way to get rid of your cold meat you have left from a meal. CHICKEN HASH. Take your chicken and chop up real fine, have ready on the stove a .saucepan with some water, take about three po- tatoes and peel, cut up in squares and cook for a while before you put your chicken, then put your chicken and season very highly with black pepper, salt and red pepper, take one ta- blespoon of butter and mix a little flour together and when the hash is nearly done put the flour and butter and let it cook a little longer, and if you like put a little chopped onion, or instead of the potato you can use old biscuit. BEEF HASH. You can take a soup bone and make soup of it for dinner and for supper make hash, chopped fine with potatoes and onions, season with pepper, salt and butter, with a little flour to make iti thick; be sure and season highly. When you are keeping house and don't want to waste, save all of your old cold meat and if you don't want to make hash you can make croquettes; chop the meat very fine and season with salt and pepper, pickle mustard, two eggs and some cold rice or grits, some bread crumbs or cracker crumbs and mold out, dip in meal and fry in hot lard a light brown. You can use any kind of meat in this way. BREADED VEAL CUTLETS. Take nice piece of steak, trim and beat well, season well with pepper and salt, have some bread crumbs ready and one egg, dip the veal in the egg and then in the bread crumbs, fry in hot lard. Make gravy with a little flour and brown in the grease you have when the veal is done. You can put water or milk and put salt and pepper, add a little parsley. MOCK DUCK. Take a good sized round steak, trim and beat well, make a dressing of cold bread season highly with pepper, salt, butter and one egg, chop one onion very fine, mix together, have your steak all ready and put the dressing on the steak, roll up and tie, put in a pan with a little water, sprinkle some flour over your mock duck and some salt and pepper; put in the stove to bake. BROILED CHICKEN. Have the broiler red hot, have your chicken well cleaned, season well with pepper, salt and put some lard on the chicken, THE EPICUREAN. 21 put on the broiler and turn from one side" to the other until done, baste once in a while with butter. When done take off and put plenty of butter, and put in the stove to melt, and serve on toast with parsley. Shell Fish, OYSTER PATTIES. Stew the oysters, take the broth and allow the yolk of one egg to every dozen oysters, turn off the broth and add the eggs; let it come to a boil, then turn back the oysters and fill the crust. OYSTER DRESSING. One quart of milk, put in kettle on the stove, take nearly half a cup of butter, salt and pepper to taste, break in crackers enough to thicken; when hot put in one pint of oysters, stir well and then it is ready for use. ROASTED OYSTERS. Take oyesters in the shell, wash the shells clean and lay care- fully on hot coals; when they are done they will begin to open; remove the upper shell and serve the oysters in the lower shell with a little melted butter poured over each. OYSTERS ON THE SHELL. Wash the shells and put them on hot coals or upon the top of a hot stove, or bake them in a hot oven; open the shells with an oyster knife, taking care to lose none of the liquor and serve quickly on hot plates with toast. Oysters may be strained in the shells, and are excellent eaten in the same manner. BOILED WHITE FISH. Lay the fish open, put it in a dripping pan with the back down, nearly cover with water; to one fish put two teaspoonf uls salt, cover tightly and simmer (not boil) one-half hour, dress with gravy, butter and pepper, garnish with sliced eggs. For sauce, use a piece of butter the size of an egg, one tablespoon of flour, one-half pint boiling water; boil a few minutes and add three hard boiled eggs, sliced. BROOK TROUT. If small, fry them with salt pork; if large, boil and serve with drawn butter. THE EPICUREAN. BAKED FISH. Let the fish remain in cold water shghtly salted for an hour before time to cook it, place the gridiron on a dripping pan with a little hot water in it and bake in a hot oven. Just before done butter it well on top and brown nicely. The time of baking de- pends upon size of fish, A small fish will bake in about half an hour^a large one in an hour and a half. They are very nice when cooked as above and served with a sauce which is made from the gravy in the dripping pan, to which is added a table- spoonful catsup and another of some pungent sauce, and the juice of a lemon. Thicken with brown flour moistened with a little cold water; garnish handsomely with sprigs of parsley and currant jelly. OYSTER SAUCE. Scald the oysters in their own liquor until the edges curl, make a white sauce, using oyster liquor instead of milk, or use half milk and half oyster liquor; add the oysters just before serving. One dozen oysters are enough for one pint of sauce. BAKED SHRIMP. Butter well a deep dish, upon which place a layer of biscuit crumbs, having picked and boiled your shrimps, put a layer of stewed tomatoes with a little butter, pepper and salt, put alternate layers of bread and shrimp, and so on till you fill the dish, and last layer being of the crumbs. Bake a light brown and serve hot; parsley added is nice. TO PREPARE BREAD CRUMBS. Dry the crumbs or crackers, pound, sift and put away for use; have a beaten egg ready for the fish, oysters, etc, dip in first, then into the rolled crumbs, to make them adhere. FRIED OYSTERS. Keep your oysters ice cold until your are ready for them, take out and lay on a cloth, have your grease boiling hot, dip your oysters in meal and drop them in the grease, fry a light brown, have your dish ready with a folded napkin, and sprigs of pars- ley and serve, ESCALLOPED OYSTERS. Butter a pudding dish, roll crackers very fine, put a layer of crackers then a layer of oysters, season with salt and pepper, put small bits of butter over the oysters, fill the dish nearly full, having crackers on top; pour in sweet milk enough to soak the crackers. Bake nearly one hour. If too dry while baking add a little more milk and butter. THE EPICUREAN. 23 FRICASSEED OYSTERS. For a quart can, drain the oysters dry as possible, put a piece of butter the size of an egg into your spider and let it get quite brown, put in your oysters; as soon as they commence to cook add as much more butter, which has been previously well mixed with a teaspoonf ul of flour, let it cook a moment and add one egg-, beaten with a teaspoonf ul of cream. Cook this a moment and pour all over toasted bread. TO FRY OYSTERS. Use the largest and best oysters; lay them in rows upon a clean cloth and press another upon them to absorb the moisture; have ready several beaten eggs, and in another dish some finely crushed crackers. In the frying pan heat enough butter to en- tirely cover the oysters, dip the oysters first into the eggs then into the crackers, rolling it or them over that they may become well encrusted, drop into the granite frying pan and fry quickly to a light brown. Serve dry and let the dish be warm with a napkin folded in it — it will absorb the grease — and garnish with parsley. Sauces^ CELERY SAUCE. Cut one-half cupful of celery into small pieces, boil it in salted water until tender. Add the cooked celery to one cupful of white sauce- EGG SAUCE FOR BOILED FISH. To a pint, or two cupf uls, of wite sauce add three hard-boiled eggs cut into slices or small dice and, if liked, a teaspoonful of chopped parsley. WHITE SAUCE FOR FISH. Make a white sauce, using with the milk two tablespoonf uls of the water in which the fish is boiled; boil in the water with the fish five clover, three bay leaves, one onion, eight pepper corns and two tablespoonf uls of salt. This will give flavor to the fish and to the sauce. MINT SAUCE. One bunch of mint, one tablespoonful of sugar, three-fourths cupful of vinegar.' Rinse the mint in cold water, chop it very fine, dissolve the sugar in the vinegar, add the mint and let stand for an hour to infuse before using. If the vinegar is too 24 THE EPICUREAN. strong, dilute it with cold water. If the ' sauce is wanted hot heat the vinegar and sugar and stir in the chopped mint just before serving. CRANBERRY SAUCE. One quart of cranberries, two cupfuls of sugar, just enough water to cover them; pick over the berries carefully and wash in cold water, put them in a saucepan (graniteware) with enough water to cover them. Cook until tender and when done put through a colander and put in a mold, put on ice to jelly. You can cut in blocks or serve whole, as you like. JELLY SAUCE. (Game and Mutton.) Melt in a saucepan one tumblerful of currant or of grape jelly, add slowly one tablespoonf ul of butter. Let boil one minute, remove and just before serving add one tablespoonf ul of sherry or of red wine. MUSTARD SAUCE. Make a roux of one tablespoonf ul of butter and one teaspoon- ful of flour; add to it one cupful of stock, one tablespoonf ul of French mustard, one tablespoonf ul of vinegar, one teaspoonf ul of dry English mustard, one-half teaspoonf ul salt, oneteaspoon- ful of sugar, dash of cayenne. Cook slowly for forty minutes. CURRY SAUCE. Put a tablespoonf ul of butter in a saucepan; when it bubbles add a teaspoonful of onion juice and a tablespoonful of curry powder mixed with two tablespoonf uls of flour. Let it cook a few minutes, add slowly two cupfuls of milk; stir constantly. CREAM SHERBET. Three quarts of water, whites of six eggs, four lemons, one pound and two ounces of sugar, one pint of sweet cream. Mix half the sugar with cream and beaten eggs. Mix the rest of the sugar with water and lemons. Add all together and freeze. CREAM CAKE. The whites of six eggs, two-thirds of a cup of sweet milk, one- half cup of butter, two cups of sugar, three cups of flour, one teaspoonful of baking powder. Bake the cake in large stove pan and cut in three portions, putting the custard between the layers when the cake is cold. THE EPICUREAN. 25 CUSTARD FOR CAKE. One pint of sweet milk, three tablespoonsf ul corn starch, yolks of four eggs, half cup of sugar. Flavor the cake with lemon, the custard with vanilla. MAYONNAISE. Yolk of one egg, one-half teaspoonf ul of salt, dash of cayenne, one cupful of salad oil, oneandone-halfteaspoonsful lemon juice. Let the oil and egg be thoroughly chilled before beginning to make mayonnaise. In summer it is well to stand the soup- plate in which the dressing is being mixed in a dish of cracked ice, stir constantly with a silver fork or a wooden spoon. Have the yolk entirely free from any white of the egg, add the salt and pepper to the egg and mix them well, then add, drop by drop, the oil. The success depends on adding the oil slowly at first. It is well to spend half the time incorporating the first two spoonsful of oil; after that it can be added in larger quanti- ties. After the dissolving has become a little thick, alternate a few drops of lemon juice or of vinegar with the oil; a little tar- ragon vinegar gives good flavor. If mustard is liked, add one- quarter teaspoonf ul of dry mustard with the salt at the begin- ning. If the sauce curdles take another yolk, mix it with salt and add slowly the curdled mayonnaise. A few drops of ice water or a small bit of ice added to the mixture when it begins to curdle will sometimes bring it back. This dressing will keep for some time in a closed jar in the icebox. The propor- tions given are right, but it is usually desirableto make a larger quantity. With care more oil can be added to the egg, which will give more sauce. A very safe mixture, and one recom- mended for summer, is made by using the yolk of a hard-boiled egg with a raw yolk. With this the dressing is more quickly made and seldom curdles. Lemon juice makes a whiter dress- ing than vinegar, but it also makes it a little softer. WHITE MAYONNAISE. Just before serving add to the above quantity of mayonnaise one-half cupful of very stiff whipped cream, or the white of one-half an egg whipped very stiff. RED MAYONNAISE. Dry some lobster coral, pound it to a powder and rub it through a sieve, mix it with a litte lemon juice and add it to the mayonnaise. Use a little carmine color if deeper shade is wanted, or color with well- strained tomato sauce. 26 THE EPICUREAN. Salads* TURKEY OR CHICKEN SALAD. One bottle of pickle cho wchow, one pound of butter, four lemons ' juice, two dozen eggs boiled hard, one-half bunch of celery cut fine, season with salt, pepper, mustard, and red pepper, one teaspoonf ul of sugar and a little vinegar. Cut your meat up with the scissors in coarse blocks, melt the butter, (use butter instead of oil) make the dressing with the yolks of the eggs, mash while hot and put in the melted butter, juice of the lem- ons, pepper, salt, mustard; season to taste and then mix the turkey and celery and chop up fine the whites of the egs and mix all together. Put on the ice. If you can't get fresh cel- ery get can celery, and boil two Irish potatoes and mix with the can celery, and you can't tell the difference. SALMON SALAD. One can of salmon will make enough salad for ten people. One can of salmon, little celery chopped fine, some pickle chopped fine; season with salt, mustard, pepper (black and red) one cup of butter melted, one-half dozen hard-boiled eggs. You can serve on lettuce leaves or in parsley shell. LOBSTER SALAD. Can be made in the same way asSalmond Salad. You can use mayonnaise dressing. LETTUCE SALAD. Take nice lettuce, w^ash thoroughly and pick over well, chop or cut very fine. Put a nice mayonnaise dressing and cut up up some hard boiled eggs. TOMATO SALAD. Take nice large red tomatoes, wash well, cut off the top and scrape out the inside, chop up some apples, a little onion and the tomato very fine, put a little sugar and a little salt; mix well, put back in the cup tomato and serve on a lettuce leaf with may- onnaise dressing. CELERY SALAD. Wash your celery well, cut up with scissors, with some pickle and a little parsley chopped fine. Serve with a mayonnaise dressing. THE EPICUREAN. 27 POTATO SALAD. Boil about six large potatoes well done, mash well, chop one onion fine, two hard boiled eggs chopped up fine; make a dress- ing of two eggs, one-half cup of vinegar, teaspoonful of butter, pepper, salt, and put on the stove and cook until thick, stirring all the time; when done pour over the potato and mix w^ell, cut up a hard boiled egg in slices and decorate the top of the salad. Be sure and put a little sugar. POTATO SALAD NO. 2. Take boiled potato and shce very thin and also an onion sliced very thin, put a layer of potato and a layer of onion and keep on until you have your salad dish full; make a dressing like the above receipe, or you can make a nice mayonnaise dressing. COLD SLAW. Take your cabbage, wash thoroughly, cut up very fine, make a dressing as follows: Two eggs, one tablespoonful butter, little vinegar, pepper, salt, mustard and one teaspoonful sugar. Don't put it on the cabbage until cold and then mix well. EGG SALAD. Twelve hard boiled eggs, peel and cut in slices, some pickle cut in the same way, put a layer of egg and a layer of pickle; make a dressing as for potato salad, garnish with parsley. Desserts* LEMON JELLY. To one package of gelatine add one pint of cold water, and the juice of four lemons. Let it stand one hour, then add one pint of boiling water, one-half teaspoon extract of cinnamon and three cups of sugar. Let come to a boil, strain through a cloth into a mould, set away to cool and serve with whipped cream. ORANGE JELLY. Make the same as lemon jelly, using one lemon and three oranges. COFFEE ICE CREAM. One pint of cream, one pint of sweet milk, one large cup of sugar. Whip the cream to a stiff froth, add sugar and milk, flavor with tw^o tablespoons extract of coffee and freeze. 28 THE EPICUREAN. ITALIAN CREAM. One-half box of gelatine, one half pint of milk. Soak gela- tine in milk one half hour, add one pint of milk and the yolks of four eggs. Stir well while boiling, and sweeten to taste. Re- move from the stove and flavor with one teaspoonf ul of vanilla and one wine glass of brandy. Stir in the whites well beaten. Pour into a mould to harden. WINE JELLY. Soak one package of gelatine in a cup of cold water for two hours, add three cups of sugar and the juice of three lemons. Pour over this one quart of boiling water, stir until dissolved then add one pint of sherry wine. Strain through a cloth into a mould. CHARLOTTE RUSSE. One and one-half pints of rich cream, whipped to a stiff froth, one-half cup of powdered sugar, two teaspoons nectarine. Line a glass dish with lady fingers or small pieces of cake and pour over the whipped cream. LEMON SHERBET. Four lemons, one quart of sugar, one-half quart of cold wa- ter. Freeze. FRUIT SHERBET. Mix one quart of fruit, one quart of sugar, one and one-half quarts of water and two lemons together, then freeze. PHILADELPHIA ICE CREAM. Two quarts of milk, or cream, three tablespoons of arrow- root, the whites of eight eggs, well beaten, one pound of pow- dered sugar. Boil the milk, thicken with arrowroot, add the sugar, pour into the eggs, flavor with vanilla and freeze. STRAWBERRY ICE CREAM. Strain one pint of ripe strawberries through a sieve, add one pint of cream and four ounces of powdered sugar and freeze. APPLE ICE Take finely flavored apples, grate them fine, make them very sweet and freeze them. They are delicious, prepared thus. Pears, peaches or quinces are also very fine served in this manner. They may be either grated fine or stewed and run THE EPICUREAN. through a sieve, then sweetened very sweet and frozen. The flavor is much better preserved when the fruit is grated. LEMON OR ORANGE CREAM. Squeeze a dozen lemons and make the juice thick with sugar, then stir in slowly three quarts of cream and freeze. Oranges require less sugar. WHIPPED SYLLABUB. One pint of cream, sifted white sugar to your taste, half a tumbler of white wine, the grated rind and juice of one lemon. Beat all to a stiff froth and serve. ICE CREAM, WITHOUT CREAM. One vanilla bean or lemon rind boiled in one quart of milk. Take out the bean, or rind, and add the yolks of four eggs, well beaten. Heat it scalding hot, but do not boil. Stir in white sugar until very sweet, and when cold, freeze. FRUIT ICE CREAM. Make rich boiled custard, mash into it the soft, ripe fruit, either grate or cook the fruit, rub all through a sieve, sweeten very sweet and then freeze. LEMON ICE. To one quart of lemonade add the whites of six eggs, beaten to a stiff froth, and freeze. The juice of any other fruit may be used the same way. ORANGE SHERBET. Juice of six oranges and two lemons, one pint of sugar, two tablespoonf uls of gelatine, soaked in water. Mix the juice with one pint of cold water and add the sugar and pulp of fruit Stir in the gelatine and flavor with orange. Freeze solid. PINEAPPLE SHERBET. One can of grated pineapple, one pint of sugar, one pint of water, one tablespoonf ul of gelatine, dissolved in hot water, one teaspoonf ul of extract of lemon. Mix well and freeze. SPANISH CREAM. One-half box of gelatine, one quart of milk, yolks of three eggs, one cup of sugar. Soak the gelatine in milk for one hour, put on the stove and stir until warm. Beat the yolks and the sugar together and stir into the boiling ..milk, flavor with vanilla and pour into a mould. Serve with cream. 30 THE EPICUREAN. ORANGE ICE. One and one-half pints of sugar, three pints of water, the juice of eighteen large sized oranges, and two large lemons. Boil the sugar and water together thirty minutes. Strain the orange juice and add to the other mixture after it has become lukewarm. When cold freeze like ice cream. LAWN PUNCH. Put one pound of sugar and one quart of water on to boil, add the grated rind of one orange and lemon, skim and boil for five minutes. Strain when cold and add a quart of chopped ice, the juice of two lemons, two oranges and one pint of raspberries, blackberries, cherries or other fruit. ROMAN PUNCH. Three cups of good lemonade, one glass of champagne, one glass of rum, two tablespoonf uls of orange extract, the whites of two eggs and one-half pound of sugar. Mix well and serve in glasses half filled with broken ice, or, freeze if preferred, STRAWBERRY SHERBET. One quart of berries, crushed to a paste, three pints of water, the juice of one lemon and one teaspoonful of orange extract. Mix and let it stand for three hours then strain out the juice and add one pound of sugar. Stir w^ell and set on ice until ready to freeze. CREAM A LA ROSE. Two quarts of fresh cream, two cups of sugar, one teaspoon- ful of fruit coloring, two teaspoonfuls of Price's Red Rose, the yolks of twelve eggs. Heat the cream boiling hot, stir the su- gar, flavoring and coloring in, beat the eggs light and pour into the cream, stirring slowly all the time. Boil in a double boiler until the consistency of paste and when cool freeze. RASPBERRY ROYAL. Put four quarts of berries into a stone jar, pour one quart of cider vinegar over them, add one pound of sugar and mash to a paste. Let stand in the sun four hours then strain and add one pint of brandy. Put into bottles, seal and lay in the cellar. Stir two tablespoonf uls into a glass of ice water when used. THE EPICUREAN. 31 SWANSDOWN CREAM- Whip stiff one pint of cream, then beat to a froth the whites of three eggs; sweeten with one cup of sugar, flavor with tw^o teaspoons extract of ahnond. Beat all together, pour into a dish, set in a bowl of cracked ice and send to the table. Eat with sponge cake. FROZEN PUDDING. One pint cream, yoJks of four eggs, make syrup of one pound sugar and one pint of water, put on stove and when it comes to a boil, stir in forty blanched almonds, pounded fine, two ounces each of chopped citron, raisins and currants, one ounce each of candied orange and lemon peel, one glass brandy and freeze. PUDDING GLACE. Thicken one pint of fresh milk with two tablespoons of ar- rowroot, boil three pints milk, pour in the thickened arrowroot, also three eggs and three cups of sugar, stir in half a pound each of chopped tigs, raisins and citron, flavor with vanilla and freeze . FROZEN PEACHES. One can or twelve large peaches, two cups sugar, one pint water and the beaten whites of three eggs, break the peaches and stir all ingredients together. Freeze the whole into a form. AMBROSIA. One dozen oranges, one cocoanut, grated, one and a half cups of sugar, layer of each until filled. This will make a rather large dish. WINE SAUCE. Two-third pound butter, melted, three cups sugar, two cups Madeira wine with little water in stewpan and boil, roll butter in little flour and stir it in the boiling water quickly, add sugar and lastly the wine. TRANSPARENT PUDDING. Four eggs, beaten separately, one cup butter, creamed, one cup sugar, add yolks and two tablespoons jelly, flavor to taste, add the whites as a meringue. TEA CUP PUDDING. One cup grated bread, one cup stoned raisins, one cup chopped apples, one cup suet, three eggs well beaten, one gill cream, one glass brandy, spice and sugar to taste and bake. 32 THE EPICUREAN. CITRON PUDDING. Half pound sugar, half pound butter, yolks of six eggs, one wine glass brandy, half pound chopped citron. Bake on puffed paste, SNOW PUDDING. One ounce gelatine, dissolved in one pint water, six eggs, whites well frosted, one pint boiling water, pour over the dis- solved gelatine, one pound sugar, juice of four lemons, beat all together until it thickens, pour into a bowl and serve with sweetened cream, seasoned with wine and nutmeg. FROST PUDDING. Dissolve one box gelatine in one pint of water, the whites of four eggs to a stiff froth, juice of two large lemons, add all to- gether, mix well and pour in mould to cool, the froth will rise to the top and make a fresh looking and attractive dish. Serve ^ith whipped cream or custard. COTTAGE PUDDING. One pint flour, one and a half tea cups sugar, one cup sweet milk, one egg, well beaten, two and a half spoons butter, one and a half spoons baking powder. Serve with lemon sauce. CORN STARCH PUDDING. One pint rich cream, two tablespoons corn starch, half a cup sugar, four eggs, whites only, salt and flavoring, beat eggs to stiff froth, dissolve the corn starch in alittle milk, stir the sugar into the remaining, which place on stove, when it boils add corn starch, stir constantly until it becomes a-smooth paste, then stir in the beaten whites and let it remain a little longer to cook the eggs, flavor with vanilla and pour into the mould. CHOCOLATE PUDDING. With the same receipt for corn starch pudding, first flavor the whole with vanilla, take out one-third and flavor the re- mainder with chocolate, soften and dissolve with a little milk, put one half of the chocolate into a mould dipped in cold water, smooth the top, next makea layer of the white pudding, smooth also, then the remainder of the chocolate. Serve with whipped cream or custard. SAND TARTS. One pound butter, one pound sugar, five eggs, two nutmegs, grated, two pounds flour, one pound almonds blanched and cut into thin pieces, beat three whites of the five eggs to a stift" froth; THE EPICUREAN. 33 roll out the dough as thin as possibe and cut into shapes, put into pan and with a feather wash them with the whites of the egg, then put on each as many almonds as you may fancy, sprinkle with pulverized sugar and ground cinnamon, bake in moderate oven. The dough is hard to roll thin, but must be as it is only good prepared in this way. COLD SAUCE FOR PUDDING. One cup butter, two cups sugar, cream butter and sugar to- gether until perfectly white, add w^hite of one egg, beaten thor- oughly, Havor with brandy or wine. LEMON PUDDING. Four grated lemons, four eggs, bread crumbs to thicken, one cup suet, half cup sweet milk, sugar to taste, steam four hours SPONGE CAKE PUDDING. Six eggs, three cups flour two cups sugar, one cup water, one and a half teaspoons baking powder. Serve with hot sauce. KISS PUDDING. One quart sweet milk, six eggs, leaving out whites of four, one cup sugar, beat eggs and sugar together and put milk on to boil, and two teaspoons corn starch with eggs, pour this into the milk, cook until thick and take off and flavor with vanilla, put into pudding pan, beat w^hites and cup sugar and put in stove and brown. It is delicious. TAPIOCA PUDDING. Soak one cup tapioca in milk or water, (enough to cover) soak for two hours, beat three eggs with one cup of sugar. Mix all together and add one cup of milk, flavor with lemon or vanilla and bake. GINGER PUDDING. Six eggs, four cups sugar, two cups butter, two spoons all- spice, two spoons ginger, two spoons yeast powder, six cups of flour. Beat all thoroughly together, then bake. Serve with hard or liquid sauce. SNOW PUDDING. Dissolve one box gelatine in a pint of cold water, let it stand twenty minutes, then pour over it one pint boiling water, which will dissolve the gelatine, then sweeten very sweet and add juice of three lemons and break into the whites of three eggs, take in the cool air and whip with an egg beater until it becomes 34 THE EPICUREAN. white jelly. Pour immediately into a mould and. serve with boiled custard. POOR MAN'S PUDDING. One pint of milk, four eggs, two teaspoons yeast powder, flour enough for a thin batter and bake. EXCELLENT SAUCE FOR PUDDING. Quarter cup butter, one cup sugar, one egg, one wine glass of wine or brandy. Cook until it becomes thick. « DELICIOUS PUDDING. Bake a common sponge cake in a layer pan, when ready for use, cut in pieces, split and butter, return to the dish, make a custard with four eggs to one quart milk, flavor to taste, pour over cake and bake half hour. COTTAGE PUDDING. Three tablespoons melted butter, one cup white sugar, two eggs, one pint flour, two teaspoons yeast pow^der, mix in one cup sweet milk. Bake three-quarters of an hour. Serve with sauce. CHOCOLATE PUDDING. One-quarter pound chocolate, grated, three soda crackers rolled fine, yolks of six eggs stirred in quarter pound sugar, one teaspoon butter, grated rind of four lemons, whites of eggs well beaten. Boil one hour in close form. PLUM PUDDING. Half a pound stoned raisins, half a pound currants, four lem- ons, juice and grated rind, half a nutmeg, half teaspoon salt, half teaspoon cinnamon, one pound bread crumbs, half pound brown sugar, seven eggs, three-quarter pound finely chopped suet, quarter p^ound citron, two wine glasses brandy two wine glasses wine. Boil four hours and serve with rich wine sauce. A PRETTY DISH. Scoop out the pulp of oranges, fill the hollow skin with wine jelly, pUe whipped cream on top and serve. ANGEL'S PUDDING. Into one quart of fresh milk put half a box of gelatine and let it dissolve, beat the yolks of three eggs, one cup of sugar, juice of one lemon, add this to the milk and put on stove to boil: it must be constantly stirred to keep from curdling. One good THE EPICUREAN. 35 boil is enough. Then season with vanilla and set away to cool. When cold, beat the whites of three eggs and add one spoon of sugar and stir into'custrad. Dip a mould into cold water and pour the mixture into it. Set on ice to congeal and serve with whipped cream. BUTTERMILK PUDDING. Three eggs, three cups buttermilk, one and a half cups sugar, two cups of flour, half a cup of butter, one teaspoon soda, flavor with nutmeg. Bake a nice brown, and serve with sauce. PLUM PUDDING. Mix one pound suet, one pound flour, one pound currants, one pound stoned raisins, rind of one lemon cut flne, four eggs, glass of brandy, little salt, little sweet milk. Make it of a proper consistency and put in a flowered cloth and boil for twelve hours. Serve with sweet sauce and take to the table burning with brandy. SAUCE TO USE WITH PUDDING. One tablespoonf ul fresh butter creamed well, about two cups sugar creamed until perfectly smooth, then beat the white of one egg into it, flavor with vanilla or brandy, with a little grated nutmeg on top. HOME-MADE MINCE MEAT. Two pounds fresh beef boiled, when cold chop fine; one pound beef suet cleaned and strained and minced, five pounds apples peeled and chopped, one pound raisins washed and picked, two pounds currants, three-fourth pound citron cut fine; one half teaspoon cinamon, grated nutmeg, one tablesj^oon ground cloves, allspice, mace, one teaspoon fine salt, two and one-half pounds sugar, white or brown; one quart sherry, one pint brandy. FRUIT SHERBET. One dozen lemons, one can grated pineapple, one-half gallon water sweetened to taste, one quart rich cream. Freeze. SHERBET. Two tablespoonsful corn starch dissolved in one and one-half pints cold water, pour into three quarts boiling water. Cook until thick and clear like starch, stir into it while hot two pints sugar; when cold add the juice of six lemons strained, take the rinds and boil into three-fourths pint of water and strain into a larger amount. When beginning to freeze add one and one-half pints milk or cream, 36 THE EPICUREAN. FROZEN PEACHES. Take one-half bucket of soft yellow peeled peaches, put through a collander, sweeten to taste, add one quart rich cream. Freeze. LEMON FLOAT. Boil one quart of fresh milk and three tablespoonsf ul sugar, mix one tablespoonf ul of corn starch stirred smoothly, and the grated rind of one lemon. When the whole has boiled ten min- utes add the yolks of three eggs well beaten and stir constantly for five minutes. Put the sauce pan in which it was cooked into pail of ice water and stir some time, then strain into a pudding dish. Thoroughly beat the whites of the eggs, add the juice of the lemon and two tablespoonful of sugar, pour over the pud- ding and serve ice cold. Grated cocoanut can be added to the whites with advantage. LEMON MERINGUE PUDDING. One quart of fresh milk, two cups of bread crumbs, four eggs, half a cup of butter, one cup of sugar, juice of one large lemon and half the rind grated. Soak the bread crumbs in milk, add the beaten yolks of the eggs, with the butter and sugar rubbed to cream, also the lemon. Bake in a buttered dish until firm and slightly brown, draw to the open door and cover with me- ringue of the whites whipped to a froth, with three tablespoons- f ul of powdered sugar over the whole and serve cold. QUEEN PUDDING. Sift two cups of fiour and add one tablespoonful of butter, two tablespoonsful of sugar, three eggs well beaten, one and one-half pints of milk; flavor with extract of lemon, turn in a greased pudding pan, and set in a quick oven to bake for tw^enty minutes. Serve with hard sauce. APPLE FLOAT. Put ten large apples in a biscuit pan and put them in the oven to bake with a little water. When baked mash them, taking the core and peeling away, put aside. Take eight whites of eggs and beat to a stiff froth with about five tablespoons of sugar. Mix with apples just before serving. If not sweet enough add sugar while mixing with apple. Add apple by degrees and flavor with vanilla. SALTED ALMONDS. Blanch the almonds by putting them in boiling water a min- ute then throwing them in cold water and rubbing between the THE EPICUREAN. 37 hands. For each cupful of nuts put into a bowl oil or butter melted, stir the almonds well and let stand an hour, then sprinkle with salt, allowing a tablespoonful for each cupful of nuts . Put the almonds into a clean baking pan and in a mod- erate oven, stirring until a delicate brown. In a quarter of an hour they should be crisp. WELSH RAREBIT. Gra.te a quarter of a pound of cheese and melt in the oven? when melted add one egg and a quarter of a cup of sweet milk well beaten together. Pepper and salt to taste, beat all until it resembles custard and bake in a hot oven until brown. EGG ROLLS. Take two eggs well beaten, one small teacupful of milk, one teaspoonful of lard or melted butter, two teaspoonfuls of baking powder and enough flour to make as stiff as biscuit. Roll out and bake in a hot oven. GINGER CAKE. One cup butter, five cups flour, two cups molasses, one and one-half cups sugar, one-half cup sweet milk, one teaspoonful of soda dissolved in the milk, three eggs, two teaspoonsful cinna- mon, two of allspice. Cream the butter then add molasses and sugar, then spices, then egg well beaten, and flour and milk alternately. LEMON JELLY. One-half cup of gelatine soaked in one-half cup cold water for two hours, two cups of boiling water, one cup sugar, one half cup lemon juice, strain and put in a mould and serve with cream. CHARLOTTE RUSSE. One quart cream, whites of six eggs, yolks of four eggs, thir- teen ounces of sugar, one-half ounce gelatine, one-half pint milk, vanilla flavoring. Dissolve gelatine in milk then add yolks of eggs and sugar, then when cold mix it with the cream, then add the whites of the eggs. Put into a mould with layers of sponge cake or lady fingers alternately. BANANA CHARLOTTE. Makes a good desert and one capable of being prepared in a hurry. Line the sides of a quart mould with slices of sponge cake. Cover the bottom of the mould with a layer of thinly sliced banana. Fill the mould with stiff whipped cream and set 38 THE EPICUREAN. it aside in the ice box until wanted, then remove carefully from the mould and serve. APPLE-RICE PUDDING. Pare, quarter and core three tart apples and spread loosely in a buttered pudding dish, add three - quarters cupful of sugar and three tablespoonsful rice to one quart of milk; turn the mix- ture over the apples, spread a few bits of butter over the top and bake in a moderate oven four hours. Serve hot with sweet- ened whipped cream. A DELICATE PUDDING. , Cream a pound of butter and sugar, add eight well beaten eggs, flavor the mixture with nutmeg. Line a pudding dish with thin puff paste, pour in the pudding and set in a very hot oven for ten minutes. Serve without sauce. HOME-MADE FLAVORING. A most delicious home-made flavoring may be prepared by grating into one pint of alcohol the yellow rind of four lemons; shake this daily for three or four weeks and at the end of that time it will be ready for use. CHARLOTTE RUSSE. One quart of fresh cream and one box gelatine — put a httle cold water on the gelatine — when it is soft pour enough boiling water on to dissolve thoroughly, then put on fire and boil about fifteen or twenty minutes, take off and let cool. Whip the cream to make light, sweeten and flavor to taste. When the gelatine is cold, pour with the cream and before it becomes too thick pour over the sponge cake which you have already prepared in slices in a dish, and set on ice. STRAWBERRY ICE. A quart of ripe strawberries, add a pound of sugar and the juice of two lemons to them; mash and mix well, let stand one hour, strain; add a quart of ice water, turn into a freezer and freeze. AMBROSIA. Two dozen bananas, half a dozen oranges, slice and sweeten with sugar. Serve with cream. THE EPICUREAN. 39 ROYAL STUFFED TURKEY. Take a large fat turkey and prepare it as usual for baking; next a good fat duck with which you stuff the turkey, then a medium size broiled chicken with which you stuff the duck, next a quail or woodcock for stuffing the chicken, then with a ricebird you stuff the quail or woodcock, then comes one good plump oyster for stuffiing the ricebird, using as much well seasoned dressing as may be necessary. Each bird should be partially cooked before the stuffing process to be sure they are thoroughly done. This will insure you a very unique and stylish dish, and one not often seen. FRIED BRAINS. First scald them, then remove the skin, salt and pepper, cut them in slices, roll in meal and fry in hot lard. Serve on white napkin in dish garnished with parsley. RICE CROQUET. One quart milk, one cup rice, one tablespoonf ul chopped pars- ley, salt and pepper to taste, yolks of four eggs. Wash the rice and put in a small boiler with the milk; boil about one hour until thick, then beat until smooth, add the yolks of eggs and cook ten minutes longer; take from the fire, add the parsley and seasoning, mix well and turn out on a plate, let stand till very cold, then form into cylinders, dipped first in beaten egg and bread crumbs, fry in hot oil or lard. EGG ROLLS. Take two eggs well beaten, one small teacup of milk, one tea- spoon of lard or melted butter, two teaspoons baking powder, enough flour to make as stiff as biscuits, roll out the desired size and bake in a hot oven. FRIED FISH. Take nice fresh fish, clean them thoroughly, washing and scraping in three or four waters; beat up eggs sufficient, satu- rate the pieces with the egg and dip in corn meal. Have your grease boiling hot and place the fish flesh side down, and fry until brown. TO BROIL FISH. Rub over with- melted butter and broil over a hot clear fire. When done sprinkle with pepper and salt, a little lemon Juice, a little parsley and some melted butter. 40 THE EPICUREAN. DEVILED CRABS. Boil until pink then take off shell, grated crust of toasted light bread, cut the meat very fine, season highly with butter, pepper and salt, then fill the shells and sprinkle with grated bread crumbs on top and then bake until light brown. FRIED FROGS. The hind legs only are used. Put them in salted boiling water, a little lemon juice, and boil them three minutes, dry and dip them in cracker dust, then in eggs; half a cup of milk mixed in two eggs seasoned with pepper and salt, then in the bread crumbs again. When they are breaded clean off bone at the end, put them in a wire basket and dip in boiling lard to fry. Place them on a hot plattter and serve while hot and crisp. MOCK OYSTER. One pint of stewed tomatoes, into which stir soda (a small spoon) until it ceases to foam, three pints of boiling milk which has been thickened by two tablespoonsful of corn starch, one tablespoonful butter, and add salt and pepper to taste. Mix. Let boil and serve. PATATE A LA ARISTOCRAT. Take smooth potatoes and wash them clean and put into bake, and when done take them out and cut one end off and take the inner portion out and season with butter, salt and a little pep- per, and sweet milk, and then put it back in the peeling and put back in the stove and brown. POTATO BALLS. Peel, clean neatly and boil in salted water for thirty minutes eight good sized, sound, round yellow potatoes; drain and re- turn them to the same pan and wash them well, adding two egg yolks and the whites beaten to a froth, three tablespoonsful of cream and a teaspoonf ul of chopped parsley, very little cloves, half a pinch of salt, and a third of a pinch of nutmeg. Mix well together for two minutes, and dip about a half a tablespoonful at a ti^e into frying batter, slide them into very hot fat and leave them in for three minutes — this swells them and forms them in to species of fritters — place in a very hot dish with a folded napkin and serve. THE EPICUREAN. 41 How To Carve* This is an art that but few possess, and one that should not be overlooked by heads of families, as they are often placed in a very embarrassing position by not being master of the situ- ation, and a few hints upon this subject will not be out of place, and I give them from the pen of one who has had thirty years experience at the head of his table. TURKEYS, CHICKENS OR DUCKS. * Lay the fowl on its back, stick your fork firmly into its breast bone, commence by removing the wing and leg on first one side and then the other. This can be easily done without removing the fork by a little care in striking the joints. You then proceed to cut carefully the breast into thin slices, commencing at the front of the breast and working back until you have removed the flesh from that side, and the same with the other side; you can then take off the side bone and back, and nothing remains but the carcas. Next you can dissect the legs and wings. Then you are prepared to serve your guests to such as they may pre- fer. For an ordinary family a turkey is rather more than they can consume at one meal, and I would suggest that in this caseonly one side of the fowl be disturbed, leavingthe other intact, which presents a very nice appearance for the next meal. Birds are generally served whole; if not, it is only necessary to carve them in the center. Ham — Commence near the hock and carve in thin slices, straight to the bone, making an undercut which will leave the slices separate. Saddle of mutton, lamb or venison the same as ham. Roast beef. — This is carved according to the cut. Rib roast should be carved in thin slices down the bone with a slight un- dercut to separate them. Round roast, in thin slices from out- side. All meat should be cut across the grain if possible, which is far more tender when carved in this way. CHICKEN CHARTREUSE. Mix one cupful of cooked chicken minced very fine with one teaspoonf ul chopped parsley, one-half teaspoonf ul onion juice, one-fourth teaspoonful salt, two tablespoonsful tomato juice, one beaten egg, dash of pepper. Grease well a charlotte russe or THE EPICUREAN. pudding mould, li*ne it one inch thick with boiled rice, fill the center with the chicken mixture and cover the top with rice so the chicken is entirely encased and the mould is full and even. Cover and cook in steamer for forty-five minutes. Serve with it a tomato sauce. Pour a little of the sauce on the dish around the form, not over it. GIBLET SAUCE. Boil the giblets until tender, chop them but not very fine, add a tablespoonf ul of flour to the pan in which the chicken was roasted, let it brown — stirring constantly, add slowly a cupful of water in which the giblets were boiled, season with salt and pepper, strain and add the chopped giblets. Serve in a sauce- boat. The liver is a tidbit and should be roasted and served with the chicken, instead of being used in the sauce. TO BONE A FOWL. Wash and singe the fowl, take off the head and legs and re- move the tendons as directed for drawing. When a fowl is to be boned it is not drawn. The work of boning is not difficult but requires care and a little practice. The skin must not be broken. Use a small pointed kinife, cut the skin down the full length of the back, then beginning at the neck carefully scrape ' the meat away from the bone, keeping the knife close to the bone. When the joints of the wings and legs are met break them back and proceed to free the meat from the carcass. When one side is free, turn the fowl and do the same on the other side. The skin is drawn tightly over the breast bone, and care must be used to detach it w^ithout ]3iercing the skin. When the meat is free from the carcass, remove the bones from the legs and wings, turning the meat down or inside out, as the bones are exposed and using care not to break the skin at the joints. The end bones of the wings cannot be removed and the whole end joint may be cut off or left as it is. GRILLED BONES. Take the wings, second joints, and drumsticks of cold cooked chicken, dip them in melted butter, sprinkle them with salt and pepper and broil them until they are very hot and browned. BAKED CRABS Take the meat of the crabs and season very highly with salt, pepper and butter, two eggs, some crackers or bread crumbs, mix well all together, mustard pickle all together, put back into the shells and sprinkle cracker crumbs over the top and a piece THE EPICUREAN. 43 of butter on each one. Pat in the stove to brown, serve with parsley and lemon. BAKED PISH. Take a large white fish or any fish you wish to bake, rub thoroughly inside and out with salt and cayenne pepper. Make a dressing as follows: Put in all the fish will contain of stuf- fing and the remainder on top of the fish. Serve in the dish you baked it in. DRESSING. One can tomatoes, one can of shrimps, one can mushrooms, one can of oysters, without the liquor, one large onion, chopped tine. Season with salt and cayenne pepper. FRIED FISH. Take nice fresh fish, clean them thoroughly, washing and scraping in three or four waters. Beat up eggs sufficient, sat- urate the pieces with the egg and dip in flour. Have your grease boiling hot, and place the fish, flesh side down and fry until brown. Serve on a napkin garnished wath parsley. PISH, A LA CREME. Boil your fish, remove the bones, and pick in small pieces, mix together one pint cream, two tablespoons of flour, one onion chopped fine, one teacup of butter. Set on the fire and stir untill thick as custard. Pill a baking dish alternately with the fish and pounded crackers and bake half an hour. TO BROIL FISH. Rub over with melted butter and broil over a hot clear fire, when done sprinkle with pepper and salt, a little lemon juice, a little jjarsley, and some melted butter. If you can, al- ways decorate your dishes w^ith parsley, it looks more temptitg. TURBOT A LA CREME. Boil a large fish with plenty of salt until the skin slips. When cool flake it off, throwing aw^ay the bones and skin. (Cut off carefully the head and tail so that you can use them again if desired. ) Boil one quart rich milk or cream and stir into it three tablespoonsf ul of flour, making it perfectly smooth. Then add one onion, a bunch of parsley tied up in mustard bag. When boiled take out the bag, and melt one-fourth pound of but- ter and mix with the boiled cream, butter a deep dish and put in first a layer of fish, then one of the sauce alternately uiitil the dish is full, making the sauce come last, strew over the top a layer of crackers, rolled fine, and grated cheese. Bake one 44 THE EPICUREAN. hour and garnish with parsley, boiled eggs, sliced, and lemons cut in slices. Serve hot with mayonnaise sauce. It is a nice way to mould the fish with your hands into the shape of fish, and after it is baked replace the head and tail and bring it to the table. CHICKEN CROQUETTES. For three pounds of chicken take two and a half heaping table- spoonsful of butter and cream, stir into this slowly one half pint of boiling milk until it becomes thick. When cold mix with the minced chicken and add pepper, salt, a little celery salt and juice of one lemon, roll in egg and cracker crumbs and fry in hot lard. Brains croquette can be made the same way. How to Cook Chicken* FRIED CHICKEN It is nicer to clean your chicken a day before you use them and lay them away in salt. They are sweeter and taste a good deal better. Well, have your chicken all prepared, wash salt off well and season with pepper and a little salt, dip in an egg and flour, have your lard red hot, then put your chicken and fry a dark brown, have your dish ready with a napkin. Garnish the dish with a little parsley. GRAVY. Put a little flour in the grease and brown it, season with pep- per and salt, you can either put milk or water and a little chopped parsley. BAKED CHICKEN. Have your chicken nicely cleaned. Make dressing out of cold corn bread and cold biscuit, pour boiling water to soften them, chop a little onion, season with pepper and salt and a lump of butter and an egg, mix well together, season very high and put on the stove to get thoroughly heated, you can add oysters, which are very nice, then stuff your chicken, sprinkle a little flour over the chicken, salt and pepper and put a slice of bacon on the chicken, put some water, hot water and put in the stove. Baste once and awhile. BROILED CHICKEN. Have your chicken ready, cut open in the back, wash well, THE EPICUREAN. 45 season with pepper and salt, have your broiler hot, put your chicken on and turn from one side to the other until done, then take off and put a good deal of butter and serve. Garnish the dish with parsley. CHICKEN MOULD. Boil a chicken till thoroughly done, bone and chop line, sea- son with pepper, salt drawn butter and celery, slice four hard boiled eggs and line a dish or bowl, pour in the prepared chicken and if necessary to moisten, add a little of the broth. When cold turn out of the mould and slice for tea. CHICKEN PIE. Cut up the chicken and boil until tender. Mix a little flour, smooth with water, season with salt, pepper and butter and let it come to a boil. Line a deep pan with rich pie crust, dredge the bottom with flour, lay the chicken in and season with pep- per, salt and thin bacon, then a layer of oysters alternately. Finally pour in gravy and cover with crust. * Cooked Eggs* BOILED EGGS. For soft boiled, place the ^^^ in clear, cold water in a vessel over a hot fire and let it remain for five to six minutes. For hard boiled let them remain from ten to twelve minutes. This you will find a great improvement upon the usual method of placing them in boiling water. SCRAMBLED EGGS. Pour a cup of cream into a frying pan, wiien hot pour in a dozen eggs, previously broken in a dish, cook slowly; stirring constantly, season with butter, pepper and salt and serve hot. BAKED EGGS. Break eight eggs into a well buttered dish, sprinkle with pep- per and salt, bits of butter and three tablespoons of cream. Bake about twenty minutes and serve hot. PICKLE EGGS. Take about one dozen nice fresh eggs and boil them hard and peel them, cut round and take out the yellow^ and season with pepper, salt and butter and a little vinegar and then put back 46 THE EPICUREAN. in the white and stick together with toothpick and tie with baby ribbon on one end. POACHED EGGS. Place on the fire a shallow stew-pan with boiling water, season with one tablespoon of vinegar and a little salt; break the eggs on a plate, a few at a time, let them slip into the water without mixing, when done take up gently with a strainer and serve on delicate slices of bread toasted. Garnish with parsley and serve hot. EGG FRICASIE. Break a couple of eggs in a buttered individual dish, season with salt and pepper, bake until the w^hites are set, serve in same dish and garnish with water cresses. SCRAMBLED EGGS. Melt about two or three ounces of fresh butter in the pan, break into it one dozen fresh eggs, season with teaspoon of salt, about half teaspoon of pepper, and flavoring of nutmeg, mix thoroughly for two or three minutes, having the pan on a hot stove. A flavoring of fresh lemon is very nice. STUFFED EGGS. Take as many egg as you like and boil them hard and then peel them and cut in half and take out the yolks and have some grated ham and a little pickle and season with butter, salt, and pepper and mix all together and put back in white, and serve in a dish garnished with parsley. They are nice for a picnic or lunch. BLANC MANGE. One quart of fresh milk, three tablespoonful of corn starch, put the milk to boil and then put in corn starch dissolved in a little, milk and then put one-half cup of sugar and a pinch of salt, then flavor to taste and pour in a mould and serve with boiled custard or cream. STUFFED EGGS. Take as many eggs as you desire and boil hard, when done pour off hot water aud put some cold water and peel, cut into and take out the yolk and mash, season with pepper, salt and butter melted, some chopped ham mixed alltogether and put back in the whites. They are good for picnics. PICKLED EGGS. Prepare as for stuffed eggs, but leave out the ham, put THE EPICUREAN. 47 chopped pickle and a little vinegar, and sprinkle a little bread crumbs over the top and put in the stove to brown. YOLKS OF EGGS. Yolks of eggs can be used by beating them thoroughly and putting milk or cream and season with pepper and salt. Have your . ]3an hot with some butter and scramble. You can not tell them from brains. SCALLOPED EGGS. Take hard-boiled eggs and half a cup of drawn butter, one cup of bread crumbs, three-fourths cup of minced cold meat or a box of deviled tongue or chicken. Butter the dish and put al- ternate layers of meat and sliced eggs, and pour over the drawn butter, sprinkle the crumbs over the top, seasoning with a lit- tle salt, pepper and bits of butter. Bake ten minutes until brown. BAKED EGGS. Break eighteggs in a buttered individual dish with pep- per and salt, bits of butter and three tablespoonsf ul of cream. Bake about twenty minutes and serve hot. SCRAMBLED EGGS. Pour a cup of cream into a frying pan, when hot pour in a dozen.eggs previously broden in a dish, cook slowly stirring con- stantly. Season with butter, pepper and salt, and serve hot. FRENCH OMELETTE. Six eggs, two teaspoons of butter melted, one cup of boiling milk, one cup of bread crumbs, salt and pepper to taste — suffi- cient for two cakes. Fry in butter and when nearly done turn each one together in shape of half moon, garnish with parsley and serve hot. WASHINGTON OMELET. Six eggs beaten twelve times, put on your omelet pah, put a little butter — not very much — and when hot put your well beaten eggs iii and have ready some chopped ham — about a half a cup — and when it begins to rise sprinkle the ham over the top and a little salt, take a knife and cut around the sides, and have ready a dish red hot and roll your omelet over and turn out in the dish. Must be eaten at once. Delicious. EGG OMELET WITH OYSTERS. Allow one egg for each person. Beat whites and yolks sep- arately, very light, season with butter and pepper and just be- 48 THE EPICUREAN. fore cooling add the oysters which have been previously scalded in their liquor. OMELET WITH RUM. This is a delicious omelet. Add a little sugar to the eggs, make as a plain omelet. When turned on the hot dish sprinkle a little sugar over the top, pour a little rum and set on fire. Serve on the table while the rum is burning. GREEN CORN OMELET. Cut the grains from a dozen ears of sweet corn, season with salt and pepper and stir into it five well beaten eggs. Take a tablespoon of it and roll in bread crumbs and fry brown. Sandwiches* If bread is used for sandwiches it should be made especially for the purpose in good sized square loaves that the slices may be cut into fancy shapes, without waste. Butter may be used perfectly plain or it may be seasoned or worked into a soft condi- tion, and lemon juice, parsley or paprika added. For caviar sandwiches the bread may be toasted or it may be carefully fried in oil. CANNIBAL SANDWICHES OF RYE BREAD. Put half a pound of raw beef through a meat chopper, add a teaspoonf ul of salt and a dash of red pepper and a tablespoon- f ul of onion juice. Spread this over buttered rye or brown bread, L cover with another piece of bread and trim oif all the crust. SANDWICHES MADE WITH COLD MUTTON. Chop cold cooked mutton very fine: to each pint add a tea- spoonful of salt, a tablespoonful of capers, a teaspoonful of lemon juice. Spread this quickly over buttered whole wheat bread. Cover with another slice, trim off the crust and serve on a bed of lettuce leaves. CHICKEN AND TONGUE SANDWICHES. Chop cold boiled tongue and chicken, take equal quantities and mix with each pint of meat a quarter of a cup of melted but- ter, the yolk of one egg beaten, a little black pepj)er and a tea- spoonful of Worcestershire sauce. Spread this over the but- tered bread and trim off all the crust. THE EPICUREAN. 49 WATER CRESS SALAD. Select fresh, crisp, well cleaned cress, cut fine, mix with the following dressing: Mix very slowly one-half teaspoonf ul each of salt and dry mustard. Oae teaspoonful sugar, with beaten yolks of two eggs; then very gradually pour on this, beating con- stantly, four tablespoonfuls of soft melted butter; then as grad- ually add six tablespoonfuls of vinegar; stir smooth and cook in double boiler until thick. Then pour over whipped whites of two eggs. When cold add one small cup of whipped cream. With this salad should be served a cheese ball, for which this is the receipe: Grate one cup of cheese and put into it the whipped white of one egg, make into small balls and plunge into smoking fat. Very delicious. VIRGINIA SALAD. Choose a large head of curly lettuce, open and press apart and remove with a sharp knife the inner leaves, wash and let it serve as a case or mould from which to serve the following salad: Chop cabbage fine and mix with a cooked dressing made as follows: Mix until smooth one tables poonful of butter, one teaspoonful of Hour, fifteen drops onion oil, one-half cup hot vinegar. Beat with wooden spoon, cook ten minutes, pour onto one egg beaten with one-half teaspoonful each of salt, sugar, mustard and a pinch of cayenne. Cook three minutes and cool. Thin at time of serving with one cup of thick sour cream. BAKED HOMINY. The hominy may be fresh boiled for this dish, or it may be left over from the morning meal. If so, it must be warmed be- fore mixed with one egg, a piece of butter the size of a hickory nut. Salt to taste, add milk or cream to form a batter of me- dium consistency. Put into a shallow baking dish and bake a delicate crisp, brown on top and sides. It should not be over two inches deep in the pan, FRIED POTATOES. Shoestring potatoes cut in long strips, lay in salt water for about one hour, put out on a cloth to dry and fry in hot lard. When fried put in a colander — will keep them from being greasy. POTATO CHIPS. Slice your potatoes and put in ice cold water with salt, let stand for an hour. Then put on a cloth, then fry in red hot lard. 50 THE EPICUREAN. IRISH POTATO BALLS. If you have any cold potatoes left from dinner save them for breakfast. Mash them, season with pepper, salt, an egg, make out in balls and fry in hot lard. BOILED POTATOES. Put boiling water on potatoes and a little salt. NICE WAY TO FIX IRISH POTATOES. Peel them, cut in dice shape, put on to boil until tender, take off, pour water off, have some grated cheese and put a layer of potatoes , salt and pepper and a layer of cheese until you have your pan full, and on top put cheese and a little butter and sweet milk. Bake. STUFFED GREEN PEPPERS. Take out the seeds at the top or side, make a stuffing of any kind of cold meat chopped fine, some bread crumbs, onions and Irish potatoes, butter, pepper and salt. Stuff the peppers and bake. Pour a little hot water in the pan after peppers are ar- ranged. TO DRESS CUCUMBERS. Gather early in the morning the young and tender cucum- bers, peel and lay in ice water. Just before dinner slice the cucumbers and put alternate layers of thinly sliced onions sprinkled with salt and pepper. Pour over a cup of vinegar, and lay a lump of ice on top. CAROLINA BOILED RICE. Pick clean and wash well, allowing it to stand in last water until ready to put on the fire. Prepare a saucepan with water and a little salt a.nd when it boils sprinkle in the rice. Boil hard for twenty minutes, keeping it covered. Take off the fire, pour off the water and set on the back of the stove with the lid off to allow the rice to separate. It should be dry and white and the grains unbroken. To be sure of success use one cup of rice and two cups of water, let it boil without stirring, and when the water is dried out the rice is ready for serving. BAKED EGG PLANTS. Cut the egg plants half in two, put them on to boil, when done take the inside out and season with pepper, salt, butter, cracker THE EPICUREAN. 51 crumbs or grated bread crumbs, put a pinch of red pepper, put back in the peeling, sprinkle crumbs over the top and a piece of butter. Put in the stove to bake. FRIED EGG PLATS. Slice the egg plants and peel, first lay in salt water for half an hour, make a batter, dip egg plant in, fry either in butter or lard. Ought to be eaten at once. FRIED APPLES. Cut apples in slices, fry in butter or lard, when done sprinkle sugar and serve. CORN PUDDING. Grate your corn, beat up about three eggs, and a little sweet milk, salt, pepper, mix all together, and put in the stove and bake for about half an hour. CORN FRITTERS. Make a batter of two eggs, sweet milk, salt, put some corn and mix well. Fry in hot lard a spoonful at a time. RICE FRITTERS. Take cold rice left from dinner, make a batter and put your rice in and fry a spoonful at a time in hot lard. VEGETABLES. All vegetables should be cooked with boiling water, and a lit- tle salt in the water. RICE. Rice is better steamed. Wash your rice and let set for about an hour with fresh water on it, pour off the cold water and pour boiling water enough to cover it well and dont add water — put enough in the first place to cook — and a little salt. It shoulb be cooked in sistern water. By putting a little vinegar or lemon juice will whiten the rice. • FRIED GRITS. Take cold grits and cut into slices, dip in eggs and fry in hot lard. FRIED APPLES. Take large nice apples and fry in butter, when done sprinkle with sugar. Serve for dinner or breakfast. 52 THE EPICUREAN. Tomatoes* BAKED TOMATOES. Take fresh tomatoes and wash them, cut off one end and take out the inside and season them with pepper, salt, butter and some cracker crumbs, mix all together and put back in the shell, sprinkle cracker crumbs over the top and a lump of but- ter. Put in the stove to brown. FRIED TOMATOES. Wash your tomatoes, slice, then make a batter of one egg, a little sweet milk, salt, dip your tomatoes in the batter and fry hot lard and serve- BAKED TOMATOES. (No. 1.) Six large tomatoes; remove the insides. Season with salt, pepper and butter. Add a few bread crumbs. Place in the peeling, sprinkle with bread crumbs and put a lump of butter on each tomato. Bake to a light brown and serve on lettuce or parsley leaf. BAKED TOMATOES. (No. 2.) One can tomatoes or fresh, two hard boiled eggs, one onion chopped fine, season with salt, pepper and butter, add a few bread crumbs. Place in pan and bake half hour. FRIED TOMATOES. Take old biscuits and cut half in two, dip in egg and milk and fry ia hot lard. If desired sprinkle little suggar. COLOGNES. SACHET POWDERS.. One ounce calamus root, one ounce arris root, rose leaves and coriander, two ounces lavender flowers, one-fourth drachm of mace and cinnamon, five grains musk. Reduce to a coarse powder. LAVENDER WATER. One-half ounce oil lavender, one-eighth ounce oU bergamot, THE EPICUREAN. 53 one-fourth ounce extract musk, ei^ht ounces water, twenty -four ounces cologne spirits. Mix. Agitate occasionally for two or three weeks, then lilter. Ess. Bergamont, 10 parts " Orange, 6 " " Lemon, 6 '' " Nerole, 2 " Ext. Orris, '' Ambergris, 2 '' FLORAL COLOGNE. Ess. Cassia, 4 parts. " Lavendar, 2 " '' Santel, 2 " " Rose Geranium, 4 " Ext. Monqua, 2 " • Cologne Spts. 200 Rose Water, 50 " Mix essence with cologne spirits and gradually add the rose water. If milky after standing, add enough cologne spirits to make clear. MUSK COLOGNE. Ess. Bergomont 2 parts. " Lavender 2 " Lemon 4 " Nerole 1 Musk 4 Cologne Spirits 60 Rose Water 10 Mix the essences with cologne spirits, add the rose water gradually, and then enough cologne spirits to make it clear if milky. LAVENDER WATER OR COLOGNE. Ess. Lavender 3 parts. " Lemon 2 " Cassia 1 Cloves 1 Santal 1 Cologne Spirits 60 Water 10 Mix the essences with the cologne spirits, add the water gradually, and then enough cologne spirits to clear if milky. Wedding Anniversaries. First year, cotton wedding. Second year, paper wedding. Fifth year, wooden wedding. Tenth year, tin wedding. 54 THE EPICUREAN. Twelfth year, silk and linnen wedding. Fifteenth year, crystal wedding. Twentieth year, china wedding. Twenty-fifth year, silver wedding. Thirtieth year, pearl wedding. Fortieth year, ruby wedding. Fiftieth year, golden wedding. Seventy-fifth year, diamond wedding. FIG SANDWICHES IN ROLLS. Split a dozen figs, scrape out the soft portion, rejecting the skins; rub this to a paste. Butter either white or brown bread, then cut the slices from the loaf as thin as possible; remove the crust, spread over the paste; roll the bread carefully, press for a moment until there is no danger of the roll opening, then roll it in a piece of tissue paper, twisting the ends as you would an old-fashioned motto, or it may be tied with narrow baby ribbon of any color. CRAB AND LOBSTER SANDWICHES. Have the crabs boiled, and the meat nicely picked out. Cut the crust from a loaf of bread and cut off slices one-half inch thick and cover them thickly with the picked crab meat, put over a tablespoon of French dressing mayonnaise. Cover with another slice of bread, cut into fancy shapes and serve. For lobster sandwiches you may use Boston Brown bread. Remove the meat from a nicely boiled lobster, cut into dice an hour before using. Dust with salt, red pepper, either lemon juice or vinegar near serving time. Put a goodly layer of lob- ster ov^r bread, cover with another, press together and serve. CELERY SANDWICHES WITH MAYONNAISE. Boil slowly for fifteen minutes four eggs, remove the shells, chop the whites very fine or put them through a vegetable press, mixing with them a little shredded celery. Cut the crust from the end of a loaf of bread, cut off in slices one-fourth of an inch thick and butter. Pour over it a goodly layer of white of egg and celery, layer of mayonnaise, then a layer of the yolk of egg put through a sieve, and over all another slice bread, press- ing the whole together gently. With a sharp knife cut the crust, leaving the sandwiches perfectly square. Cover a meat plate with lettuce leaves, put sandwiches on, then cover with damp- ened lettuce leaves and stand aside for twenty minutes. THE EPICUREAN. ' 55 • _ TURNIP GREENS. Wash in about four watters and pick over thoroughly. Have a pot of boihng water with a piece of bacon, let the bacon cook for half an hour before you put your greens in, cook slowly for three hours, cook thoroughly and there will be no danger of it making you sick. Corn dodgers for greens: One quart of corn meal, one tablespoon of salt, scald the meal well and then make out in balls and drop down in the greens and cook an hour and serve wath the greens. BAKED SWEET POTATOES. Wash the potatoes and cut off the ends, and put in the stove to bake until soft. When the potatoes first come in if you will grease them when they get thoroughly heated it will make them so much better. BOSTON BAKED BEANS. Soak the beans for three or four hours. You • can put them in w^ater over night, then put a piece of bacon in boiling water and cook for half an hour, then put your beans in and cook un- til well done. Then put in a bowl or pan and bake for an hour. BAKED SWEET POTATOES. Three large sweet potatoes will make a nice dish. Peel the potatoes, then put on the stove to boil, boil thorodghly done, drain off the water, mash well, sweeten to taste, tablespoon butter, mix together, j)ut in a round pan or a bowl, smooth and put a lump of butter on top, brown a light brown, STUFFED PEPPERS. Take nice large peppers, cut open,make a dressing of chicken, bread crumbs, a little onion, season very highly with pepper and salt. Take chicken that has been cooked, chopped fine, and then put the mixture and fill the pepper, put in the stove to get thoroughly heated and brown. CREAM IRISH POTAEOES. Take some Irish potatoes, peel and cut into dice shapes, boil till done. Make a cream gravy of milk, butter and a little flour, season with salt and pepper and pour over the potatoes. BOILED CABBAGE. Wash your cabbage well and cut in quarters, have the water boiling hot with a piece of bacon. Put the cabbage in and boil for about three hours, and to prevent it from smelling put in a little soda. 56 * THE EPICUREAN. Preserves* To prevent preserves from sugaring, add a little tartaric acid when cooking. Stone jars are the best for preserves and in case of ferment- ing heat them over again and cover with a wax cloth. Put up all fruits and vegetables in glass or stone jars. Al- ways, if possible, get cider vine^^ar for pickles, dilute with salt water. Never let your pickles freeze. To preserve strawberries in their natural state: One quart berries, one and a quarter pounds of sugar. Select ripe, fresh and sound strawberries, put the berries in glass jars, a layer of fruit and a layer of sugar, heat and seal. Pack jars (top down with sand.) QUINCE PRESERVES. One pound fruit, one pound sugar. After preparing the fruit, boil in clear water until tender, make a rich syrup, adding water sufficiently to cover the fruit. They require some time to cook) DAMSON PRESERVES. One pound fruit, one pound sugar. With a penknife make a long slit in each damson, and place in the sun until each seed comes out readily, boil until done in a thick syrup. Greengage and other plums made by the same receipt. ORANGE MARMALADE. Take off the peelings and skin, cut the peel and boil until tender; make a rich syrup, put in the oranges and tender peel and boil two hours. CANDIED FRUIT. One teacup water, one pound sugar. Boil peaches, plums, apricots, in a thick syrup made with water and sugar, until tender. Don't let them remain in the syrup longer than two days, take out and drain. Sprinkle sugar on each piece and dry in the sun. BLACKBERRY JELLY. Squeeze the juice from the berries, strain and add equal quantity of sugar, boil for thirty minutes. Pour in glasses and cover with paper dipped in brandy; tie tightly. THE EPICUREAN. PEACH MARMALADE. One pound fruit, three-quarter pound sugar, one egg, (white.) Mash fine thoroughly ripe peaches, clearify sugar with the egg, add the fruit and stir constantly until done. PEACH PRESERVES. One pound Heath peaches, one pound sugar. Pare and halve peaches, make into a syrup and skim, scald the peaches in hot water to preserve the light color; make a rich syrup of the sugar, drop in the fruit and cook until soft. Seal. PEAR PRESERVES. One pound fruit, one pound sugar. Scald the fruit until tender, boil the syrup and put in the fruit. Seal securely TOMATO BUTTER. Five quarts tomatoes, five quarts of apples, six pounds sugar, two tablespoons ground cloves, three tablespoons cinnamon. Stew the tomatoes and apples separately, mix well, put in a kettle and add the sugar, cloves and cinnamon. BLACKBERRY PRESERVES. Two quarts of berries, one quart cooked apples, two quarts sugar. Boil twenty minutes. DEWBERRY JAM. One pound fruit, quarter pound sugar. Put a small quantity of water in a preserving pan, add the fruit, boil and stir con- stantly. When the fruit has boiled an hour and simmer one half an hour longer. In this way the jam is superior in flavor and color. RASPBERRY JAM. Use raspberries instead of dewberries, and make same as above. WATERMELON CITRON PRESERVES. Select sound fruit, not to ripe and cut into any shapes you like; to every pound of fruit allow one pound of sugar; put on to cook in water, until it is quite clear, draw and discard the water; make of the weighed sugar a rich syrup; add three large lemons and flavor with ginger; add the citron and cook fifteen minutes, fill the jar, pour over the hot syrup and seal. APPLE PRESERVES. Pare and core and allow to one pound of apples, half pound 58 THE EPICUREAN. quinces, one pound sugar, one lemon; scald the fruit until soft, in clear water and keep them over night; make a ricli syrup, then add the apples, quinces and lemons, cooking until clear; take out and boil the syrup until thick. Then seal. LEMON PRESERVES. Put the peel in boiling water, cook until quite tender and then put into a rich syrup and boil some minutes, pour over the sy- rup and when cold will be jellied. PINE APPLE PRESERVES. Parboil the fruit, then cut into slices ond take out the core, otherwise they will ferment, put one pound of sugar, to one pound of fruit and let remain over night to extract the juice, boil until done, and put up in glass jars. PLUM PRESERNES. One pound of sugar to one pound of fruit. Stone some of the fruit but not all, let stand over night and cook until done. CHERRY PRESERVES. One pound of sugar to one pound of fruit, cook well and then seal. JELLY. For jelly select ripe fruit. It should be heated to more easily extract the juice. Strain tirst through a wire seive to crush the fruit, then through a flannel bag kept for the purpose. Strain twice to make it clear. Jelly should not boil longer than fifteen or twenty minutes. Pill the jelly glasses and set in the sun to congeal, cover with a paper dipped in alcohol and confine the top paper with a rubber band. If mould accumulates lift it off and it will not return. Corn starch added to the sugar will make it clear, two teaspoonf uls to three pints of juice. A tea- spoon of sugar put on top of the jelly glass will prevent mould. PLUM JELLY. One pint of juice, one pint sugar, boil thirty minutes, put in jelly glasses and put out in the sun for about four or live hours. APPLE JELLY. Make the same way, you may have to boil it a little longer. PEAR PRESERVES. Peel your pears and drop them in cold water, then put on your THE EPICUREAN. 59 sugar, a pound of sugar to a pound of fruit, just cover your su- gar with water, put on the stove and let it boil for some time and then beat up white of an egg, and put in the syrup, it makes it clear and then skim, then put your fruit in and cook, until a pretty red and the syrup is thick, put away in jars and seal up tight. PEACH PRESERVES. Peach preserves are made the same way, only when the peaches are nearly done take out and put on a dish and put them in the sun for about an hour, and let the syrup cook, put back the peaches and cook until done. Vegetables* ASPARAGUS. Scrape the roots, tie in small bunches and boil in water with a little salt. Let the asparagus lay in water about fifteen min- utes before cooking. Toast some nice slices of bread, lay the asparagus on the toast and make a cream dressing of some milk, butter, salt and pepper; thicken with a little flour. Garnish the dish with parsley. GREEN PEAS. Boil in water with a teaspoon of salt, and add very little sugar when young; boil fifteen minutes; drain them and season with butter and cream; pepper and salt to taste. CAULIFLOWER. Boil in water for one hour, then add two cups of milk and boil gently one hour longer. Put in a deep dish and turn over it drawn butter. BAKED SV^EET POTATOES. Boil or steam sweet potatoes; peel and slice them and place a layer of potatoes in a baking dish; sprinkle sugar and butter, then another layer of potatoes and keep on until you have the disV full, put some sugar on top and a lump of butter; put one and one-half cups of hot w^ater and put in the stove to cook. STUFFED TOMATOES. Select round tomatoes of equal size, peel and scoop from the stem end a part of" the center. Place them on ice until ready to serve. Then fill them with celery, cut fine, and mixed with ()0 THE EPICUREAN. mayonnaise. Let it rise above the top of the tomato. Put a httle mayonnaise on small lettuce leaves, and place a stuffed tomato on the dressing in the center of each leaf. Arrange them in a circle on a flat dish. Tomatoes may be stuffed in the same with chopped veal, celery and veal, or chicken, celery and sweetbread, or chopped birds, boiled eggs and shredded lettuce. TOMATOES AND EGGS. Prepare the tomatoes as above; partly fill them with mayon- naise and press into each one the half of a hard-boiled egg, letting the rounded top rise a little above the tomato; serve on lettuce. Soup* NOODLES FOR SOUP. Take two eggs a little salt, beat thoroughly and add flour enough to mould, roll thin, sprinkle the top with flour, and be- ginning at one edge roll in a long roll, cut in fine strips, sprinkle flour on each, shake it off again and it will straighten the noodles out. Lay on the pie board to dry. They are then ready for soup. Put in and boil for twenty minutes. OYSTER SOUP. Mix three pints each of milk and the liquor. Half pound but- ter, crackers or soda biscuit rolled fine should be added with a pint of oysters chopped fine. When the milk and water come to a boil, let it boil until the flavor of the oysters is given to the soup and the crackers are well swelled. Then add salt and pepper to taste. MOCK OYSTER SOUP. Take one can of tomatoes, put in a pinch of soda, cook down to a mush. Put in a separate vessel one quart of milk, let come to boil and then mix the two, season to taste. Serve at once. LOUISIANA GUMBO. Take one chicken and cut into pieces, roll each piece in flour and fry brown in lard, as for the table. When done lift out of the frying pan with a fork into a kettle and cover the chicken with boiling water, adding a small red pepper. In the mean- time have ready two quarts of okra sliced thin and one onion. Put the okra in the frying pan and cook until tender, turning THE EPICUREAN. 61 and Stirring constantly to prevent burning. Wlien done pour into the kettle with the chicken, adding more water if neces- sary. Boil all together an hour stirring frequently. It is bet- ter to set the kettle on the top of the stove and boil slowly, as the gumbo burns easily. Season highly with salt and pepper. It should be quite thick when done. Serve a spoonful of' hot boiled rice in each soup plate. MOCK OYSTERS. One pint stewed tomatoes into which stir small spoonful soda until it ceases to foam, three pints milk thickened with two ta- blespoons corn starch, one tablesoon butter, add salt and pep- per to taste, mix well, let boil and serve. Season with salt, white pepper and a dash of cheyenne. Boil about five minutes, then serve very hot with crackers, which have been browned in the oven. POTOTO SOUP. Six large potatoes, peared and sliced fine, put into a kettle with a quart of water. When done beat up an egg into which put one pint of milk and one teaspoonful of flour, add two po- tatoes; lastly, one tablespoon of butter. Boil ten minutes and serve hot. CHICKEN SOUP. In boiling chicken for salad, the broth may be used for soup. To this add one can of tomatoes, one thinly sliced onion. Boil twenty minutes and season with salt, pepper and two well beaten eggs. CHEAP SOUP. Take the bones and trimmings of your stake and put on to boil. Then put in a few potatoes, one can of tomatoes, one onion, one cup of rice. Season with salt pepper and butter. MEATLESS TOMATO SOUP. One quart of water, one of tomatoes; stew until soft; add a teaspoonful of soda, allow to foam and add salt, pepper and quart of boiling milk, a little rolled cracker and butter. Boil a few minutes and serve. POTATO SOUP. To one gallon of water, add a lump of butter the size of an egg, six large potatoes chopped fine, one tablespoon of flour, one teacup of rice. Work butter and flour together. 62 THE EPICUREAN. and add one teacup of sweet cream, just before taking from the fire. Boil one hour. CORN SOUP. Take of beef or mutton one pint, one can of corn, one stick of celery cut up in dice and tie in a thin woolen cloth. Let this mixture boil for half an hour, taking care that it does not burn. Heat slowly by a quart of milk, from which half a cup has been unused and in tliis cold milk wet one tablespoonf ul of corn-starch. Add slowly to the warm milk and stir until it thickens. Then add the stock and corn. MOCK TURTLE SOUP. One soup bone, boiled to rags, then chop fine, one gallon of water, one onion, a few cloves and allspice, salt and pepper and a httle parsley. Just before serving add one pint claret. In tureen have bard boiled eegs chopped fine and few slices of lemon— if too thin thicken with little flour. OYSTER SOUP. One quart of boiling water, one quart of rich milk, stir in one teacup rolled cracker crumbs, season with pepper and salt to taste. When this comes to a boil add one quart fresh oysters, stir well to prevent scorching, then add butter the size of an egg, let it come to a boil, dish up and serve. SWISS POTATO SOUP. Six large potatoes pared and sliced, three small turnips pared and sliced, five pints water. Boil five or six hours until per- fectly dissolved and of the consistency of pea soup. If it boils away too fast add a little boiling water, when thick enough add butter, pepper and salt, a piece of pork or veal and a small onion may be added to vary the soup if desired. TOMATO SOUP. One pint tomatoes canned or four large raw ones cut fine, add one quart boiling water and let them come to a boil, then add one teaspoon soda, when it will foam, immediately add one pint sweet milk, with salt, pepper and plenty of butter. When this boils add eight small crackers rolled fine and serve. This is equal to oyster soup. CELERY SOUP. One shank of beef, one large bunch celery, one cup rich cream, make a good broth of beef shank, strain off the grease and THE EPICUREAN. 63 thicken the broth with httle flour and water, cut into small pieces the celery, boil them in the soup until tender, add the cream and salt and pepper to taste. Cooking for the Sick. MILK PUNCH. Sweeten a glass of rich cream; add two tablespoons of brandy and grate over it a little nutmeg. PANADA. Take some light bread or fresh crackers, sprinkle over them a little sugar and nutmeg, pour over boiling water, add a little salt and season with wine. POTATO SOUP, Make of very thin slices of Irish potato, boil in water until thoroughly tender; then drain off the water and add a little milk, a sprinkle of flour, and a small lump of butter. Very delicate and palatable. BEEF TEA. Take a slice of beef as if for steak, put it on a hot broiler until the color is dimmed on either side, remove from the fire, cut into small sized pieces and press through a lemon squeezer, add a pinch of salt, and a little lemon juice. MUSTARD PLASTERS. If molasses is used to mix a mustard plaster it will remain more flexible and less dry than when mixed with water, vine- gar is also good. Lay on thin muslin over the plaster, which prevents blistering TOMATO BISQUE. Into two quarts of any kind of soup stock put one quart of ripe tomatoes, boil up ten minutes, strain through a fine strainer, replace in the kettle or stew pan and add one quart of cream or rich milk, and bring to a boil, then add a large table- spoonful of corn starch well smoothed in milk, stir until smooth and creamy, and just before serving, add half a teaspoonf ul of soda, season to taste, serve with large cackers that have been split and browned in the oven. Serve one on each plate. H4 THE EPICUREAN. BEAN SOUP. Boil a pint of beans 'till tender, drain and mash or put through a fine colander, add two quarts of water, a bit of salt pork, an onion chopped fine, one cup of chopped cabbage, a small carrot cut fine, a little celery, and one potato minced, cook an hour and serve. VEGETABLE SOUP. Chop fine two turnips, two carrots, four potatoes, one onion, and a little celery or parsley. Let it boil three hours in three quarts of water, strain through a course sieve and replace on fire. Add a large tablespoonful of butter and half a cup of cracker crumbs, let it boil up and serve at once. TURTLE BEAN SOUP. One quart of black beans, soak over night. Put them in a kettle with a gallon of cold water, boil slowly until well done, rub through a colander and return to the kettle, season with salt and a little thyme, slice hard boiled eggs and drop into the soup, add butter and serve hot. TOMATO SOUP. Put to cook in a porcelain stew pan one can of tomatoes, one pint of hot water, a tables^Doonf ul of sugar, a teaspoonf ul of salt, pepper and six whole cloves. When boiUng add one tablespoon- ful of butter, thicken onions and butter with one tablespoonful of cornstarch. When all have boiled up together, strain and serve with croutons. CROUTONS FOR SOUP. Cut slices of bread into one-half inch squares, fry brown in hot butter, sprinkle with salt and serve in a deep dish. What- ever you fry, have the butter or fat smoking hot to begin with. TOMATO SOUP. To three pints of milk just at the boihng point add two table- spoonfuls of cracker crumbs, one pint of tomatoes into which has been stirred half a teaspoonf ul of soda, butter the size of an egg, salt to taste. When all comes to a boil, serve at once. TOMATO SOUP. To three pounds of beef add four quarts of cold water, place over the fire and let it come to a boil slowly. Let it simmer for two hours. When the liquid should have been reduced to about half the original quantity, remove the meat and add one THE EPICUREAN. Go quart of tomatoes, let them stew slowly for forty-live minutes. Salt and season to taste. Strain and serve piping hot. PEA SOUP WITH TOMATOES. This may be made with either split or green peas., as per recipes just given by adding a quart of meaty tomatoes, and letting all come to a good boil before straining. Summer Salads* BEET SALAD. Bed on torn lettuce, red beets cut into cubes. Over this pour a spoonful of mayonnaise and place on top a small square of cottage cheese. Serve with wafers. STRAWBERRY SALAD. Choose the heart leaves of head lettuce., heap a few straw- berries on each and dust them lightly with powdered sugar; lay a teaspoonf ul of mayonnaise on each portion and serve cut lemon with it; delicious for lunch. ORANGE SALAD. For six persons four rather acid oranges. . Slice them very thin, cutting down the sides instead of across, and sprinkle very sparingly with powdered sugar. Mix one tablespoonful of sherry with one of yellow chartreuse, and one of lemon juice. Pour over fruit, set on ice an hour before serving, and use be- fore a game course. NARRAGi\NSETT SALAD. Take equal parts of hickory nuts, walnuts, and almonds, blanching the latter, and throwing the walnut meats for ten minutes in water, in which onions are boiling. Add tiny bits of celery, and pour over a good cream salad dressing. Put a bit of sweet, whipped cream on top and garnish with round slices cut from a long radish. Do not peel, as dainty, pink rim adds much to the appearance. CELERY AND WALNUT SALAD. Mix with the celery, cut into small pieces one-third the quantity of English walnut meat broken in two, and enough mayonnaise to well moisten it. Garnish with lettuce. THE EPICUREAN. ORANGE SALAD. Use for this salad sour oranges; if these cannot be obtained, strain over sweet oranges after they are sUced a Uttle lemon juice. Cut the oranges in thick slices, remove the seeds care- fully, arrange them in rows and turn over them a dressing made of one tablespoonful of lemon juice to three of oil, with salt and cayenne pepper, paprica to taste. Serve with game. Grape fruit may be used the same way, and walnut meats used with either. Pies. CHESS PIE. Two eggs, one-third cup sugar, one-half cup of butter. Gream all together and bake with one crust, using white of one egg for frosting. DELICATE PIE. Whites of two eggs, four tablespoonfuls of cream, one large spoonful of flour, one cup of sugar, one cup of cold water, flavor with lemon. Line a pie plate with pastry, pour in the mixture and bake at once. MOCK LEMON PIE. ' One egg. a heaping tablespoonful of flour, one cup of sugar, one tablespoonful of vinegar, one cup of cold water, grated rind of one lemon. Bake with crust, using whites of an egg for frosting. APPLE PIE. Stew green or ripe apples, when you have pared and cored them, mash to a smooth paste, sweeten to taste and while hot stir in one teaspoon butter for each pie, season with nutmeg. When cold fill your crust, and either cover your crust with strips or bake plain. MOCK MINCE PIE. One egg, three or four large crackers, one-half cup molasses, one-half cup sugar, one-half cup vinegar, one-half cup strong tea, one cup chopped raisins, small piece butter, spice and salt. CHERRY PIE. Line dish with good crust and fill with ripe cherries, sprinkle little sugar, cover and bake. Eat cold with white sugar sifted on top. THE EPICUREAN. CREAM PIE. Pour one pint of cream on one and one-half cups powdered sugar, let stand until the whites of three eggs have been beaten to a stiff froth, add this to the cream and beat thoroughly, grate a little nutmeg over the mixture and bake in two pies without upper crusts. LEMON TARTS. Mix well together the jaice and grated rind of two lemons two cups sugar, two eggs and crumbs of sponge cake. Beat all to- gether until smooth, put into twelve patty pans lined with puff paste and bake until crust is done. JELLY PIE. Four egg, one cup sugar, one cup jelly, one tablespoon butter. Beat all together. Make a rich pie crust, bake with bottom crust. This makes two pies. PEAR PIE. Peel and slice six medium sized, round i)ears, put in vessel with three ounces powdered sugar, put this over a lined plate and proceed the same as for mince pie. BLACKBERRY PIE, To be prepared the same as for strawberry pie. COCOANUT PIE. Prepare and proceed the same as for custard, pies and before putting in stove spread grated cocoanut. LEMON PIE. Six eggs, leave out the whites of four, two cup sugar, half cup butter, lemon juice to taste, beat the eggs well, add the sugar, beat until light, add the butter and spread on a crust to bake. When cooked, spread over the top a meringue made of the whites of four eggs, two spoons sugar. Return to stove and brown. SLICED APPLE PIE. Make rich crust and cover with a thin layer, the pie pan, slice thinly the cored apples, without peeling, spread over the apples sugar butter and nutmeg, let there be alternate layers until the pie pan is sufficiently full, let the sugar and butter be last and brown without crust. ()K THE EPICUREAN. GRAHAM GEMS. One quart Graham flour, three teaspoons baking powder, two eggs beaten light, butter the size of an egg, melted, one table- spoon brown sugar, a little salt and milk enough to make a batter. MOLASSES PIE. One teacup molasses, one teacup sugar, four eggs, four table- spoons butter, two tablespoons vinegar, little grated nutmeg, enough for pies. SWEET POTATO PIES. Boil the sweet potatoes thoroughly done, mash well; two large potatoes will make two large pies, two eggs and s^weeten to taste, and thin out with sweet milk, lump of butter; make a rich pastry, put top of pastry, beat up the whites of three eggs and a little sugar; spices to taste. PUMPKIN PIKS. Stew and mash a quarter of a small pumpkin, add tw^o table- spoons butter, one cup of cream or milk, four eggs, yolks well beaten, spice with nutmeg and sweeten to taste, half cup good brandy. Mix and add white of the eggs frothed, and the pie is ready for use. IRISH POTATO PIES. Grate your potatoes, beat up two eggs, a little sweet milk and sweeten to taste, put some nutmeg or other spices if desired, put in rich pastry. PIE CRUST. Four cups of flour, two cups of lard and butter mixed, one cup of ice water, one pinch of salt. This is sufficient for four pies. SHOO FLY PIES. Part first — One cup each of boiling water and molasses, one and a half teaspoon soda, one and a half teacup of vinegar. Part second — Two cups of flour, two-third cup of sugar, one quarter cup of butter. Mix or rub part second together well, then cover the bottom crust with it, pour on the first part and cover with part second and bake. CHESS CAKES. One cup of sugar, half a cup butter, beaten as for cake, three eggs, reserve the whites of two for frosting, one cup seeded raisins chopped fine, put a little flour. Bake in pastry shells. THE EPICUREAN. 09 MINCED MEAT. Two pounds fresh beef, boiled, and when cold, chop fine. One pound beef suet, clear of strings, and minced. Five pounds apples, pared and chopped. One pound raisins, washed and picked. Two pounds currents. Three fourth pound citron, cut up fine. One and one-half teaspoonful cinnamon. One grated nutmeg. Ond tablespoonful ground cloves allspice. Two table- spoonful ground mace. One pound pecans chopped fine. One tablespoonful of fine salt. Two and one-half pounds sugar, white or brown. One quart of cherry. One pint of brandy. MINCED MEAT PIES. Two cups minced meat. Add to this some more apples and sugar and more brandy. Make a rich pastery, cover bottom and top. This will make three good pies; add a little butter. Cakes* CHOCOLATE. • Five eggs, two and one-half cups fiour, two cups sugar, one cup butter, scant teaspoon soda in cup of sour milk, one-half cake (quarter pound) baker's chocolate melted. Filling — One-half cake chocolate, three eggs lightly beaten, two pints of sugar with enough water to moisten, stir in eggs and chocolate, cook thick. Season with vanilla. Spread when cool. GOOD GINGERBREAD. One pint of molasses, one pint sugar, one teacup of butter or lard, one teacup sour milk, two teaspoons soda, two of ginger, three eggs, flour to make a batter stiff as pound cake. Either raisins or currents are good in this cake. GINGER SNAPS. One cup of molasses, half a cup of sugar, half cup of butter and lard mixed, two teaspoon of ginger, one teaspoon of soda, dissolved in one half cup of warm water, a little salt, flour enough to mix stiff, roll thin and bake in a quick oven. HARTFORD ELECTION CAKE. One and one-half cups butter, two cups sugar, one and one- half pints of flour, three eggs, one and one-half teaspoons baking powder, two cups of stoned raisins, one cup currents, one-half THE EPICUREAN. cup chopped citron, one-half cup chopped lemon peel, one-half cup chopped almonds, twenty drops extract of bitter almonds, twenty drops vanilla, one cup milk. Rub the butter and sugar to a light cream; add the eggs and beat a few minutes. Then stir in the flour and baking powder, sifted together. Add the raisins, citron, currents, extract of almond and milk. Mix to a batter, place paper in a tin and bake for an hour and a half in a moderate oven. WHITE FRUIT CAKE. One cup butter, two cups sugar, three cups flour, w^hites of eight eggs, half a wine-glass of white wine, two teaspoons bak- ing powder, one-fourth pound citron cut tine, one-half pound almonds, one teacup desicated cocoanut. Beat the butter to a cream and gradually beat in the sugar, and then the wine. Beat the eggs to a stiff froth and stir this into the butter and sugar, add flour which is thoroughly mixed with the baking powder, and lastly the fruit. Bake in two loaves for forty min- utes in a moderate oven. COOKIES. Two cups sugar, two eggs well beaten, one cup butter, two- thirds cup sour milk, one teaspoon soda. Mix very stiff and bake in a quick oven. Flavor with vanilla, lemon or sprinkle with cocoanut. MY MOTHER'S ENGLISH FRUIT CAKE. One pound sugar, one pound butter, one pound flour, twelve eggs, two pounds raisins, two pounds currants, one-fourth pound candied citron, one-fourth pound candied lemon peel, wineglass brandy, one teaspoon allsx^ice, one-half teaspoon cloves, one whole nutmeg. This quantity will make one large cake or two small ones. CreS^m the butter then add sugar, beat thoroughly, then add the yolks of eggs, next a little flour, then part of the whites of eggs well beaten, adding whites and flour until all are in. Mix the fruit and spices all together. Add the brandy last. It will be very stiff but will come out al right. FIG CAKE. Three-fourths pound fresh figs chopped, one-half cup sugar, one cup boiling water. Simmer to a jelly, make a layer of icing and then figs between the layers. LEMON PASTE. Six eggs, one pound sugar, the juice of three large lemmons and rinds of two, one-fourth pound of butter. Beat yolks, sugar THE EPICUREAN. 71 juice, and rind together, beat whites and add lastly. Butter, mix well and boil in a double vessel constantly stirring. When of the consistency of honey take off. When cold spread be- tween the layers of cake and ice. LEP KUCHEN. Ten eggs^ — leave out two whites — one and one-half cup sugar, one and one-half cakes chocolate, one and one-half cups raisins, one and one-half cups currants, one cupcitron, orie cup chopped nuts, four cups flour, one and one-half teaspoons baking pow- der, one teaspoon each cloves, alspice, cinnamon, one cup of molasses, one tablespoon of whiskey. CHOCOLATE TARTARS. Three-fourths cup butter, one and one-half cups sugar, one teaspoon of cinnamon, one-half teaspoon cloves, nutmeg, four eggs, one-half cup milk, one cup chocolate, one teaspoon yeast- powder, two cups flour, two teaspoons vanilla. WHITE LOAF CAKE. Twelve eggs, two cups sugar, three-fourths cup butter (good measure) two-thirds cup milk, four cups flour, two teaspoons yeast powder, flavor to taste, cream butter and sugar, add whites one at a time, beat IJioroughly, add milk, then flour, beat well, then add yeast powder. DOUGHNUTS. One egg, one scant cup sugar, one cup milk, two tablespoons melted butter, a little salt, nutmeg, cinnamon, flour to roll out. bride's cake. The whites of twenty one eggs, four and a half cups of sugar, sifted three times, seven cups of flour sifted five times, (full measure) four teaspoons of yeast powder, two cups of butter, (scant measure) one and one half cups of sweet milk, two tea- spoons of lemon extract. After the butter is well creamed, add the sifted sugar and beat ten minutes, next add the milk grad- ually then the eggs well beaten, and then the flour, with the last cup of flour put in the yeast powder. WHITE CAKE. The whites of ten eggs, two cups of sugar, three and a half cups of flour, one cup of butter, one cup of milk, two teaspoons of yeast powders. THE EPICUREAN. WHITE CAKE. The whites of fourteen eggs, beaten thoroughly, three cups of sugar sifted three times, five cups of flour (scant measure) sifted five times, three teaspoon of yeast powder, one and one- half cups of butter, one and one-half teaspoons lemon extract, one and one-half teaspoons of lemon extract, one and one half cups of sweet milk, add the sugar and beat ten minutes, then add gradually the milk, then the eggs, and flour last. JEFF DAVIS PUDDING. Three cups of flour, one cup of molasses, one cup of beef suet, spice to taste or a little ginger, put in one half gallon bucket, boil three or four hours, serve hot with sauce. SAUCE. Two cups of best New Orleans sugar, one cup of butter, one white of egg, creamed together, a little wine or whiskey or nut meg. WALNUT CAKE. The whites of six eggs, three cups of sugar, three spoons of corn starch, chop the kernels of the walnuts and mix in the sugar, etc. Grease the pans with butter and drop inby spoons- ful to brown. PHILADELPHIA CAKE. The whites of eight eggs, 3-4 of a cup of butter, two cups of white sugar, two cups of sweet milk, one cup of corn starch, two cups of flour, two teaspoonsful of baking powder. ENGLISH WALNUT CAKE. Six eggs, well beaten, one half cup of butter, well creamed, one half cup of sweet milk, one and one-half cup of sugar, two cnps of flour, well sifted, two teaspoons of baking powder, mix the cake as usual, add one and one fourth pounds of chopped walnuts, one-fourth pound of kernels, reserve for top. Bake and frost with boiled icing. WHITE SPONGE CAKE. Ten white eggs, well beaten; one and one half tumblers of sugar, well beaten into the eggs, one heaping tumbler sifted flour, one teaspoonful cream of tartar sifted into the flour. Flavor with one-fourth of a lemon, bake quickly. THE EPICUREAN. 73 CREAM CAKE. Two eggs, one cup sugar, one cup cream, two cups flour, one teaspoon of cream of tartar and half teaspoon of soda. DOUGHNUTS. One cup sugar, two eggs, two tablespoons melted butter, two- third cup milk, two even teaspoons of cream of tartar, one tea- spoon soda, a little salt and nutmeg, flour enough to roll. ^^ELVET SPONGE. Pour eggs, two cups of sugar, two cups of flour, one cup of boiling water. Bake in a biscuit pan and then ice. COMPOSITION CAKE, Five cups of flour, two cups of butter, three cups of sugar, one cup of milk, five eggs, one teaspoonful of soda, two tea- spoonful of cream of tartar; just as you please, cinnamon, nut- meg and cloves to taste. WHITE MOUNTAIN CAKE. One cup of sugar, half cup of butter, half cup of sweet milk, half cup of cornstarch, one cup of flour, whites of six eggs, a little vanilla, two teaspoonsf ul of baking powder. Bake in layers. FROSTING. Whites of five eggs, twenty tablespoonf ul of sifted sugar, beaten very light, a little vanilla, spread between the layers and outside of the cake. WHITE CAKE. Whites of eight eggs, cup of butter, two and a half cups of pulverized sugar, four cups of flour, one cup of sweet milk, two teaspoons of baking powder. Flavor. SPONGE CAKE. Six eggs, tw^o cups of sugar, three cups of flour, two teaspoons baking powder. Flavor. DELICATE CAKE. Three cups of flour, two cups of sugar, three quarter cup of sweet milk, whites of six eggs, half cup butter, one teaspoon of cream of tartar, half teaspoon soda. Flavor with lemon. CALIFORNIA CAKE. Two cups of sugar, one cup of butter, one cup of milk. 74 THE EPICUREAN. two eggs, three teaspoon of baking powder, put in three' cups of sifted flour. Flavor and add fruit. This receipt makes two cakes. ONE, TWO, THREE, FOUR CAKE. One cup of butter, two cups of sugar, three cups of flour, four eggs, (whites,) one teaspoon cream of tartar, half teaspoon of soda. bride's cake. Whites of twenty eggs, one and a half pounds of flour, one pound granulated sugar, one quarter glass good whiskey, one pound butter, half a glass of wine, two teaspoons of baking powder. Delicious. PERFECTION CAKE. Three cups of sugar, one cup of butter, one cup of milk, three cups of flour, one cup of cornstarch, whites of twelve eggs, two teaspoons cream of tartar and one of soda. Jelly roll. Make a sponge cake of six eggs, two cups of sugar, three cups of flour, one cup boiling water. Flavor with lemon, add two teaspoons of baldng powder; the batter must be thinner than is necessary for pound cake. Place part of the batter (enough to cover the bottom,) in a long pan slightly greased. Bake in a moderately quick oven, until light brown. Spread a fresh cloth on the table and sprinkle with powdered sugar. Turn the cake out on the sugar, leaving the bottom up, spread with any good acid jelly and roll while hot. TEA CAKES. Three eggs, two cups of sugar, one cup of butter, one tea- spoon of soda, dissolved in a half cup of buttermilk and two tea- spoons of cream of tartar. Flour sufficient to roll. Flavor to taste. SPONGE CAKE. Six eggs, two cups sugar, one cup of boiling water, two and one-half cups flour into which is sifted one teaspoon of baking powder. For a small one, half the quantity of all the ingre- dients, except egg, of which you use tw^o. Makes a lovely cake for sauce. CHOCOLATE CAKE. Four eggs, one cup butter, two cups sugar, three cups flour, one cup milk, one-half teaspoon baking powder. Beat whites THE EPICUREAN. 75 and yolks of eggs to a stiff froth separately, cream butter and sugar, sift flour and baking powder, mix all together and bake in jelly tins. Put together with chocolate icing. RIBBON CAKE, White of four eggs, two cups sugar, one cup of butter, one cup sweet milk, four cups flour (rather scant), two teaspoons baking powder. After the above is thoroughly mixed take out one-third and add four tablespoons cinnamon, one cup currants and about one-eighth pound of citron cut fine. Bake in moder- ate oven. SURPRISE CAKE. One egg, one cup sugar, one tablespoon butter, one cup water, two cups flour, two teaspoons baking powder, one teaspoon flavoring. ANGELS' FOOD. Whites of twenty-two eggs, two cups flour, three cups sugar, tvv^o teaspoons cream of tartar, one teaspoon yeast powder, two teaspoons vanilla. Sift flour five times, put cream of tartar in whites and a pinch of salt. When cake is done cut in three layers. Filling — One pint sweet milk or cream, yolks of four eggs, two tablespoons corn starch, two tablespoons sugar. Take one-half cup milk and add sugar and corn starch with eggs well beaten; add this to the remainder of the milk. Put on in double vessel and cook until thick, stirring all the time — when done add butter the size of an egg and teaspoon vanilla, and put between layers and ice. ANGELS' FOOD. Whites of eleven eggs, one cup flour sifted five times, one- half cup sugar sifted twice, one teaspoon cream tartar, one- half teaspoon baking powder, one teaspoon vanilla. Bake in slow oven. CARAMEL CAKE. Whites of eight eggs, one-half cup butter, two cups sugar, three cups flour, one cup milk, two teaspoons yeast powder, cream, butter and sugar together. Add milk, then flour and whites of eggs last. Flavor to taste and bake in three layers. Filling — Three cups white sugar, one cup milk or cream. Put on the stove and let cook until thick, then take off and put one-half cup of butter and two teaspoonsful of caramel col- oring and one teaspoon vanilla and let get cold and spread on cake. 76 THE EPICUREAN. TEA CAKE. One and one-half pints sugar, one pint butter, six eggs, four teaspoons ammonia or hartshorn, four teaspoons cream of tar- tar or two of soda, flour enough to make a stiff dough. The ammonia must be dissolved in hot water. Roll very thin, cut and sprinkle with granulated sugar or sugar and cinnamon. Bake in a very hot oven. Don't use both cream of tartar and ammonia. GINGER SNAPS. One pint molasses, one-half teacup sugar, two tablespoons lard, two heaped teaspoons soda, use either ginger or mixed spices, flour enough to make into balls size of marbles, lay on greased pan and bake in a moderate oven. Lay the balls far enough apart to flatten if you had rather. WHITE CAKE. Four eggs — white only — two cups sugar, three cups flour, one cup sweet milk, one-half cup butter, two teaspoons baking powder. BABY RUTH CAKE. Whites of ten eggs, two cups sugar, one cup butter, three and one-half cups flour, one cup sweet milk, two teaspoons yeast powders. Cream the butter and sugar together — add the whites last. Stripe each layer with pink coloring, and put together with cream icing. TEA CAKES. Three cups of sugar, two cups of butter, one cup of cream, four eggs, one teaspoonf ul of soda, two teaspoonf uls of cream of tartar and season with mace and cinnamon. CREAM CAKE. Two cups powdered sugar, three-fourths cup of butter, four eggs, one-half cup milk, three tablespoons of baking powder and three cups flour. Bake in thin layers as for jelly cake, and spread between them, when cold, the following mixture: One- half pint milk, two small teaspoons cornstarch, one egg, one teaspoon vanilla extract, one-half cup sugar. Heat to boiling and then stir in the cornstarch wet with a little cold milk. Take out a little and mix gradually with beaten egg and sugar, return to the rest of the custard and boil, stirring con- stantly until quite thick; let it cool before you season and spread on the cake. Season the iceing also with vanilla. THE EPICUREAN. 77 CHOCOLATE CAKE. Two cups sugar, one cup butter, one cup milk, three cups flour, whites of eight eggs, two teaspoons baking powder and one teaspoon of vanilla. Pilling — Boil two ounces of chocolate, one cup sugar, one-half cup milk and one teaspoon vanilla until thick, let cool and spread. LADY CAKE. One pound of sugar, three-fourths pound sifted flour, six ounces of butter, the whipped whites of eight eggs, flavor with bitter almond and bake in square, not very thin tins. Flavor the frosting with vanilla. The combination is very pleasant. COCOANUT COOKIES. Two well beaten eggs, one cup butter,one cup sugar, one-half cup milk, one teaspoon baking powder, one cup grated cocoanut. Use enough flour to roll. EGG KISSES. Whites of eight eggs, three cups sugar, one teaspoon vanilla. Beat all together until perfectly stiff. Bake on brown paper in slow oven. TEA CAKES. Three cups sugar, two cups butter, one cup cream, four eggs' one teaspoon soda, two teaspoons cream tartar. Season with mace and cinnamon. COOKIES. Three eggs, one cup lard, one cup sour milk, two cups sugar, one teaspoon soda and flavor with lemon. Add flour to kneed well. GINGER SNAPS. One quart molasses, one pound brown sugar, three-fourths pound lard or lard and butter mixed, one tablespoon soda, two tablespoons ground cinnamon, two tablespoons ginger. Flour sufficient to make rather a stiff dough, roll very thin and bake. TEA CAKES. Two well beaten eggs, two cups sugar, one cup butter, two- thirds cup sour milk, one teaspoon soda. Mix very soft, flavor with vanilla or lemon and bake in a quick oven. •SPICE CAKE. Five eggs, two cups sugar, one cup butter, three cups flour, one cup sour milk, one teaspoon soda, three teaspoons cinnamon. THE EPICUREAN. one teaspoons cloves, two teaspoons allspice one teaspoon grated nutmeg and one teaspoon ginger. RIBBON CAKE. One cup sugar, one-half cup butter, one and one-half cups of milk, three eggs, one and two-thirds cups flour, two teaspoons baking powder. To one- third of this add the following: One teaspoon cinnamon, one-half teaspoon cloves, one-half teaspoon allspice, one-half teaspoon nutmeg,one teaspoon black molasses, one-half cup chopped raisins and citron, one tablespoon grated chocolate. Bake in three layers. DRIED FRUIT CAKE. One cup of butter, one cup of sugar, one cup of black syrup, six eggs, one wineglass full of whiskey and wine, one tea- spoon of cloves, cinnamon, nutmeg and ginger, one cup of dryed apples, apricots peaches, prunes, raisins and currants, one half cup of citron, three cups of flour. FRENCH CRULLERS. Three eggs, one teaspoonful of salt, flour to thicken, three tablepoonsfulof milk, six tablespoonsfuU of melted butter, six tablespoonsful of sugar. Rub the butter, salt, and sngar to- gether, add the well beaten eggs and the milk and flour enough to roll out the dough. Roll half an inch thick, cut out with a very small cake cutter having a hole in the center and fry in hot lard. POUND CAKE. One pound of sugar, one pound of flour, 3-4 pound of butter, and ten eggs. CREAM CAKE. Four eggs, one and one half cups of sugar, one half cup of butter, two and a half cup>s of flour, one half cup of sweet milk, one teaspoon of baking powder. Flavor to suit taste with vanilla. ORANGE CAKE. One cup of white sugar, one half cup of butter, two cups of flour, one half cup of cold water, live eggs and whites of four; tw^o teaspoons of baking powder, juice and rind of one orange. Bake in layers, make frosting of remaining whites. THE EPICUREAN. CUP CAKE. Five eggs, two cups of sugar, three cups of flour, one of but- ter, one of milk, two teaspoons of baking powder, flavor to taste. COFFKE CAKE. One cup of butter, one cup of brown sugar, one half cup of molasses, one cup of strong coffee, two eggs, one teaspoon of baking powder, one teaspoon of cinnamon, one teaspoon of cloves, one cup of raisins or currants, five cups of sifted flour. Add the fruit last, sprinkle with a little of the flour. Bake about one hour. GERMAN PUFFS. Two cups of sweet milk, two cups of flour, three eggs and a little salt. MOLASSES PIES. One cup of molasses, one cup of sugar, one teaspoon of butter. Cook together until it thickens. Let it cool and then stir in four well beaten eggs. Bake on a rich crust, flavor with spice and cinnamon. DOUGHNUTS. One and one half cups of sugar, one cup of sweet milk, two eggs, one scant teaspoonf ul of melted lard, one half of a nut- meg, (grated,) one large teaspoon of cinnamon, one large tea- spoon of salt, two teaspoons of baking powder. Make batter stiffer than biscuit dough, fry in hot lard. CRISP COOKIES. One cup of butter, two cups of sugar, three eggs well beaten, one teaspoon of soda, two teaspoons cream of tartar, one tea- cup of milk, one teaspoon of nutmeg, one teaspoon of cinna- mon and flour enough to make a soft dough just stiff enough to roll out. Try a pint of flour to begin with, working in grad- ually, spread a little sweet milk over each and sprinkle with sugar. GINGER BREAD. One cup brown sugar, one cup black molasses. Two-thirds cup butter, one cup cold water, four cups flour, two teaspoon ginger, one teaspoon cloves, one teaspoon cinnamon. GINGER SNAPS. One cup brown sugar, one cup molases, one-half cup butter, 80 THE EPICUREAN. one-half cup lard, one-half cup water, one tablespoonful ginger, one teaspoon soda, one teaspoon cloves, one teaspoon nutmeg, one teaspoon cinnamon. CAKES. One egg, one-half cup sugar; four tablespoonsful butter, one cup sweet milk, one teaspoon of salt, two teaspoonsf ul cream of tartar, one teaspoonful soda, three cups flour. LEMON LAYER CAKE. Two cups of sugar, one-half cup of butter, one cup of sweet milk, three eggs, three cups of flour, two teaspoonfuls of bak- ing powder . Bake in layers. JELLY FOR CAKE. One cup sugar, one egg, one teaspoon of butter, the rind and juice of one lemon. Boil together till thick. CREAM COOKIES. One egg, two cups of sugar, one-half cup of butter, one cup of sour cream, one teaspoon of soda, a little salt and flour enough to make stiff. Use caraway seed for flavoring if you have it. Icing For Cake* BOILED FROSTING. One pint of sugar with enough water to dissolve it, let boil until it threads from a spoon. Beat the whites of two eggs stiff and pour the boiling sugar into it, beating all the time. Put in a pinch of cream tartar. ALMOND ICING. Three cups of sugar, one pound of almonds blanched and pounded to a paste, beat the whites of three eggs and stir into the sugar and almonds. Flavor with extract of rose. ice CREAM ICING. Three cups of sugar and enough water to cover the sugar, put on to boil, let boil until thick. Beat the whites of four eggs stiff; pour sugar syrup into eggs beating all the time, one-half teaspoon cream of tartar, one teaspoon of vanilla. THE EPICUREAN. 81 CHOCOLATE ICING. Make boiled icing, melt a quarter of a pound of chocolate and pour into the egg and sugar, with a teaspoon of vanilla. CARAMEL FILLING. One and one-half cups of white sugar, one cup of fresh cream or milk. Put on stove, boil until thick. Burn one teaspoon of white sugar, put three tablespoons of water into burned sugar, and pour into milk and sugar. When done put one-half cup butter, one teaspoon vanilla, then spread on cake when cold. WHITE CAKE. Twelve eggs, two cups sugar, three-fourths cup butter (good measure), three-fourths cup milk,four cups flour, two teaspoons baking powder, flavor to taste. Cream, butter, and sugar, add whites one at a time, beat thoroughly, add milk, then flour. Beat well, then baking powder. DEVIL'S FOOD. Four eggs, two cups sugar, one-half cup butter, one-half cup sour milk, one teaspoon soda dissolved in the milk, three-fourths cake bakers chocolate makes two thick layers, and put together with iceing. It is very nice to put fruit in. sallie's cake. Two eggs, the whites reserved for icing. One and one-fourth cups sugar, one-fourth cup butter, one cup sweet milk, two and one-half cups flour, two teaspoons baking powder. SUNSHINE CAKE. Six eggs, one and one-half cups sugar, one cup flour, one-half teaspoon cream tartar, a pinch of salt, and flavor to taste. Put in molds and bake in a moderate oven at once; will bake in twenty to forty minutes. SPONGE CAKE. Five eggs, one and one-half cups sugar, one and one-half cups flour, one-half teaspoon cream tarter, pinch salt, flavor to taste. GOLD CAKE. Yolks of eight eggs, one cup sugar, one-half cup butter, one- half cup sour milk, one and three-fourths cup flower, two tea- spoons baking powder, cream butter sugar. Thoroughly beat 82 THE EPICUREAN. yolks to a very stiff froth, add milk then flour, flavor to taste. Bake in a slow oven. GINGER SNAPS. One cup brown sugar, one cup molasses, one-half cup butter, one-half cup lard, one-half cup water, one tablespoon ginger, one teaspoon soda, one teaspoon cloves, nutmeg, cinnamon. LAZY DOUGHNUTS. (Mrs. Owens.) One-half cup sugar, two eggs, one cup sour milk, six level teaspoons melted cottolene, one-half teaspoon soda. Stir as stiff as possible with flour. Drop from a teaspoon in hot cottolene, and fry brown. Dip spoon in cottolene after each time, and they will not stick to the spoon. CRULLERS. (Mrs. Parker.) Two cups sugar, six eggs, two tablespoons cottolene, three teaspoons baking powder, six cups flour. Mix, cut half an inch thick and drop into hot cottolene. When brown sprinkle with sugar. Punch* CLARET PUNCH. One quart of good claret, two quarts of water, half a dozen lemons, one pint Maderia or Sherry wine, half a pint of rum, half a pound sliced pineapple, sugar to taste. Make very cold with large lumps of ice. CHERRY CORDIAL. Take three pounds of Molella cherries, stone half and prick the rest, throw into a jar, adding the kernels of half slightly bruised, add one pound sugar, cover with brandy and let it stand a month. FRUIT DE LIMEADE. Fifteen gallons of water, two ounces tartar acid, four dozen lemons, one pint blood orange juice, one pint pineapple juice, one pint cherry juice, two dozen oranges, one bottle cherries Messina, sugar or sugar syrup to suit the taste. Take water, add acid and lemons and sugar, stir well, then add fruit juices. THE EPICUREAN. 83 stir again, slice oranges and add them ; make in a large vessel, and as it is put in the bowl to be served, add a few Messina cherries and a can of pineapples. STRAWBERRY WINE. Three pounds of sugar to one gallon of juice, strain through a flannel and put away in a jug, cover with a muslin cloth and not to be opened until, spring. ORANGE CORDIAL Pare the thin yellow peel from a dozen oranges, steep it in a quart of alcohol or good whiskey for two weeks, then make a thick rich syrup of crushed sugar, v/hen cool add liquor to taste. TOM AND JERRY. Four eggs, six spoonful of granulated sugar, beaten thor- oughly together, six small wineglasses rum one pint of boiling water, stir the water into the mixture and turn back and forth between two hot pitchers, grate nutmeg and drink hot. Miscellaneous* Ointment to Soften the Hands.— One-half pound mutton tallow, one ounce camphor gum, one ounce glycerine, melted; when thoroughly mixed put away to cool. Rub on hands at night. P^'resh milk mixed with oatmeal is very beneficial to a sun- burned complexion. Many use buttermilk with success. Sul- phur mixed with fresh milk is also excellent for washing the skin. Parsley eaten with vinegar will remove the unpleasant effects of eating onions. Cold boiled potatoes used as soap will clean the hands and keep the skin smooth and soft. Straw mattings can be cleaned with coarse salt and water. Wipe dry. To Remove Fruit Stains. — Pour boiling water over the fresh stain before washing. For Cleaning Jewelry.— One teaspoonful of ammonio ap- plied with a rag will clean silver or gold jewelry. 84 THE EPICUREAN. A teaspoonf ul of borax put in the last water in which clothes are rinsed will whiten them. Pound the borax so it will dis- solve easily. To Keep Cockroaches Away. — Scatter cucumber peelings around where they frequent. To prevent sea-sickness, put apiece of writing paper on your chest. To Preserve Eggs. — Pack in salt with ends down, and turn every few days. A few drops of ammonia will loosen the stoppers in jars or bottles. Pulverized borax sprinkled on shelves is a safeguard against ants. To Clean Carpets. -Scatter either salt, meal or tea leaves and sweep hard. Mildew. — Dip the stained cloth in buttermilk and lay in sun. Cure for Nose Bleed. — Take a pinch of powdered alum and snuff it up the nose or blow it through a quill. Another Cure. Put a small ball of cotton under the upper lip, pressing it up against the nose. It never fails. Cure for Toothache. — Fill the cavity with a mixture of salt and soda. To Wash Woolen Goods. — Use water beaten to a lather, with yolk of an egg instead of soap. For Sore Eyes. — Bathe repeatedly with tepid salt water. This will also strengthen the sight Earache. — A few drops of chloroform in a few drops of sweet oil, dropped in the ear is an instant relief for earache. Cure For Burns. — Seven or eight applications of whites of eggs sooth the pain and effectually excludes the burn — will re- move all pain. Grape Stain. — Put on the fresh stain some fresh cream and let stand. CREAM PECAN CANDY (MEXICAN.) Two cups of sugar, three fourths cups of sweet milk, cook THE EPICUREAN. 85 until thick; take off stove and beat. Add one cup of pecans and beat until stiff. Pour into buttered dish. BUTTER SCOTCH. Three cups of brown sugar, three fourths of a cup of water, butter the size of a walnut, a pinch of soda. Flavor to suit the taste. Cook until it hardens when dripping from spoon. Pour into buttered dish and as it cools mark into squares by dipping knife into cold water to prevent from sticking. LEMON CANDY. Three pounds of granulated sugar, two tablepoons of vinegar, one teaspoon of cream tartar, juice of four lemons. When done, add a spoon of cream and pull. CARAMEL CANDY. Three pounds of brown sugar, one half pound of Baker's chocolate, one pint of cream, a lump of butter, the size of an egg. Boil thirty minutes and pour in grease pan. Square off before cold. SUGAR TAFFY. Two cups of sugar, one cup of water, one teaspoon of cream tartar, one teaspoon of baking powder, one teaspoon of butter. Cook until it hardens by testing in cold water. Then pour in buttered dish. Flavor to taste and pull. MOLASSES TAFFY. Three cups of molasses, one tablespoon of butter, one table- spoon of vinegar. When done add a teaspoonf ul of soda and stir until white. Pour into buttered dish and pull. CHOCOLATE TAFFY. Two cups of sugar, one cup of water, one teaspoon of cream tartar, one teaspoon of yeast powder, one teaspoon of butter. When done, melt a little chocolate and add to it. Flavor with vanilla and pull. TUTTI FRUTTL Five cups of sugar, two cups of milk, boil until thick, takeoff the stove, add half cup of raisins, half a cup of currants, half a cup of pecans, three ligs chopped line, three dates, beat until stiff and white and put into a buttered dish. 86 THE EPICUREAN. CHOCOLATE CREAMS. Two cups of white sugar, half a cup of w^ater, half a cup corn- starch, cook, sugar and water three minutes, stirring constant- ly, stir in the cornstarch. Flavor with lemon, work into cone shapes, stick in a pin and dip into melted chocolate. Put on greased paper to cool. SUGAR TAFFY. Three cups of sugar, one cup of water, boil until it begins to rope, add half a cup of vinegar, tablespoon butter, and a pinch soda. Flavor with vanilla. A Word on Fruit The bountiful earth brings forth fruits in their season. They are wholesome, but should be eaten with the sauce of discretion. Apples is at the head of the list. It is more easily digested than any other fruit, but the skin should always be aiscarded, for it irritates the bowels. Fresh figs are good, but dried ones should always be carefully cooked. Grate the pineapple or cut it into tiny bits, for its fiber is tough and resists the juice in the stomach. The common banana is a deceptive thing and children should never be allowed to eat it raw. Baked bananas are highly praised. Never should the skin of any fruit be swallowed, the skin is an armor to the pulp. It is as unfit for food as a piece of chalk is. Suggestions to Housekeepers^ If you have only a little cream and a great need of butter, try churning in a glass jar; shake up and down; if it gets too thick add a little sweet milk. If you want to have chopped jelly for garnished dishes, re- member to chop or cut it with a knife which has been dipped in ice water, and have the jelly on paper which has also been dipped in water. THE EPICUREAN. Oatmeal water has a very softening effect on the skin, and many persons use this in preference to soft water. It is made as follows: Boil five ounces of oatmeal in one and one-half pints of water for about forty minutes, then strain off the liquid and use. When sifting flour for cake it is more convenient to sift it on a large sheet of paper, then into a bowl; especially when sifted several times. It can be quickly gathered up in the paper and turned into the sifter again. When you wish to freshen salt fish, like mackerel or codfish to be broiled whole, put it in the water with the skin side ui3, otherwise the salt, more dense than the water, settles against the skin and it takes longer to freshen. SOAP RECIPE. Six gallons of rainwater, boiling, six pounds of grease, one and one-half boxes concentrated lie. Boil three hours, add one teacup of salt and one quart of water and boil one hour longer. BOTTLE STOPPERS. A few drops of ammonia will loosen stoppers in jars or bottles. To clean kid gloves, laces aad ribbons, the following is said to be most excellent: One quart deodorized benzine, one drachm sulphuric ether, one drachm chloroform, two drachms alcohol. Pour the fluid in a bowl and wash the articles as in water, rins- ing in a fresh supply. A brass kettle must be cleaned with salt and vinegar. One pound of green coperas dissolved, in one quart of water will destroy all offensive odors. LIQUID SAPOLIO. Two ounces yellow ochre, two pounds whiting, one-fourth pound sal soda, two ounces burnt amber. Add water to make the mixture thin enough to pour into a bottle; apply to glass, wood, silver or brass with a woolen cloth slightly; wipe dry with canton flannel. An excellent furniture iDolish is made by mixing two parts of boiling linseed oil with one of turpentine; this must be well rubbed in and wiped dry and used on oiled furniture. 88 THE EPICUREAN. Grates and registers that look well may be improved by a coating of asphaltum varnish. This must be made thin with turpentine. Salt water is very good to take in the morning if you feel like you are going to have a headache. Salt water is good for the eyes. Bath them night and morning. VALUABLE FOR AN INVALID. Beat the yolk of an egg in a glass with a teaspoon of sugar until very light, stir in a teaspoon of cherry, port or brandy,add the whites beaten to a froth and mix well. If wine is not de sired, lemon juice may be used in its place. This is strengthen- ing and valuable for an invalid, COMMON PIE CRUST. One pint of sifted flour, one teaspoon of baking powder, one heaping spoon of lard, a little salt and milk to make dough; roll thin. PUFF PASTE. One pound of flour; one pound of butter, use half the butter with the flour, and ice water to mix; roll it out quite thin, and put on half the remaining butter in small bits; dredge with flour, roll up the paste and roll out again, thin; repeat this until all is used. Do quickly and handle as little as possible. Put in a cool place until ready to bake. TO MAKE TEA. One teaspoonful of green tea is sufficient for two persons. Boil the water quickly; scald the teapot, and pour over the tea one cup of water. After five or ten minutes pour over another cup of water, or more, according to the strength desired. Black tea should be boiled, but green tea only drawn. A mix- ture of the black and green tea is excellent. ICED TEA. Prepare in advance and make as other tea, but stronger when served hot. Serve with sugar, but without milk, and keep on ic8. Use a mixture as for hot tea. The best iced tea is made by pouring freshly steeped hot tea over plenty of ice, serve with lemon. CHOCOLATE. Put as much milk on to boil as you like, for one gallon of sweet milk it takes one half pound of chocolate dissolved with THE EPICUREAN. 89 hot water until smooth, when the milk comes to a boil pour your chocolate in slowly and stirring all the time, sweeten to taste, let it cook until it gets thick, served with whipped cream. TO TOAST COFFEE. Pick over your coffee. Put in large pan stir often and give it constant attention. Toast dark brown but let not one grain overglaze as this destroys the aroma. PORK ROAST. Get a nice cut of pork, wash well, rub salt and pepper over it well; it is nice to put just a little onion to give it a good flavor, you can put some tomato catsup and a little mustard and vine- gar, then sprinkle some flour over the top, put some boiling water, and you can -add more water if needed, it will take about four hours slow cooking for a six pound roast, bast every once and awhile, and a nice way to cook sv/eet or Irish potatoes is to peel them and cook with the roast and serve them on the same dish, and if you have parsley or celery you may garnish the dish before taking to the table. COLD ROAST. Slice it and season with pepper and salt, have your gritiron on, put a lumjD of butter, and when hot put the meat in and let it get thoroughly heated, it is nice for breakfast or supper, you can add some parsley or garnish the dish with parsley. If you garnish your dishes, no matter how little you have, it is more tempting Now with a six pound roast you can have three or four meals, first have the hot roast for dinner, and for supper have cold roast, and for breakfast have hash, then for dinner the next day have soup, and then for supper you can get enough meat off of the bones to make croquettes for supper, by adding some bread crumbs, pickles, eggs and any other cold meat you may have on hand chopped fine, and mixing alltogether, form into balls and fry in hot lard. HOME-MADE BREAD. One pint of water, one yeast cake, one teaspoon salt, one ta- blespoon sugar, one tablespoon lard, flour to make a soft dough. Let set over night. The first thing in the morning make the bread. Don't have it too stiff — it will make better bread when not so stiff. Make it with some more flour and set it to rise again, and the next time make it into loaves or rolls and let rise again, then bake with rather a slow fire, and while baking grease 90 THE EPICUREAN. on top with lard or butter. If the fire is too hot the bread will brown too fast and won't be done in the middle. If the bread seems the least bit sour add a little soda. BOSTON BROWN BREAD. Two cu]3fuls of white cornmeal, two cupfuls of yellow cornmeal, two cupfuls of graham flour or of rye meal or of white flour, two cupfuls of milk (one of them being sour m^lk, if convenient) two cupfuls of boiling water, one cupfuls of molasses, one tea- spoonful salt, one teaspoonf ul of soda. Mix well the flour, meal and salt, add to them the boiling water; mix the sweet milk and molasses together and add them to the scalded meal. Dis- solve the soda in the sour milk and add it last. Turn the mix- ture into a covered cylindrical mold or into a covered pail, and steam it for three hours, then uncover and bake in the oven for half an hour. Slices of this bread buttered, and covered with cream makes a good breakfast or luncheon dish. GRAHAM MUFFINS. Two eggs, tw^o cups of sweet milk. This will make one dozen muffins . One-half teaspoonf ul of salt, and a little sugar if you desire it, and enough graham flour to make a stiff dough, two teaspoons baking powder .Have the tins red hot with some lard in them, bake m the top of the stove until brown, then put in the botton until brown on the bottom. You can make them with buttermilk and soda, but if you do use buttermilk use one tea- spoon of baking powder; Buttermilk muffins should be eaten at once and not let stand. GRAHAM GEMS. Two cupfuls of graham flour, one cupful of milk, one cupful of water, two eggs, one-half teaspoonf ul of salt, one tablespoon- ful of sugar. Mix the dry ingredients together, mix the milk with the salt and sugar, add the water, then the flour, and lastly fold in the whipped whites and put at once in very hot greased gem pans, filling them half full. Bake in a hot oven thirty minutes. SALLY LUNN. Two cups of flour, one cup of milk, one level tablespoonful of butter, three eggs, beaten separately, one-half teaspoonful of salt, two even teaspoonf uls of baking powder. Bake in a cake pan. In this form it is served for luncheon or for tea. SAVE THE "PIECES." Now don't throw away any cold meat you may have on hand. You can always use it either in making croquettes or hash, or THE EPICUREAN. 91 soup. There is always a way to use it. You can take any kind of meat, or two or three different kinds, and chop fine and you can have a nice dish of croquettes. You can form them in any shape you hke and dip them either in meal or bread crumbs and fry in hot grease. Now if you should have a turkey and have too much for one meal, have cold turkey, then you can make hash or salad, and out of the bones make soup — by adding a little butter you can have a nice soup. There is always a way to use up cold meats or cold bread. Make bread pudding or fry the bread. And you can make a delicious meat pie out of scraps of meat; make a nice rich pastry and stew the meats and season very highly, then line the pan with pastry and put a top on, bake in the stove for half an hour, and you will have a nice pie. It is all in the seasoning. If you don't season things up high they will not be good. You can take a tuff piece of steak and season it up well and put plenty of butter and it will be all right. If you have cold Irish potatoes left over, make potato balls or make potato pies. Be economical and don't waste what you can't use in one day. You may be able to use it the next day. ADVERTISEMEOSrrS. TlJhite's Cotton % ^own 9/?attress a/ ONE OF THE GREATEST LUXURIES OF THE AGE. The most reliable and the cheapest of all first- class mattresses. It is superior in both com- fort and durability to either hair or wool mat- tresses. Every mattress is guaranteed to give perfect satisfaction or money refunded. (fl THIS IS ONE OF WACO'S NEW INDUSTRIES MATTRESSES MADE TO ORDER «\ ALL ORDERS PROMPTLY EXECUTED A\ ANY SPECIAL SIZE DESIRED % /\ 'i Waco Mattress Factory^ No. 204 BRIDGE ST.— EAST WACO. TELEPHONE No. 493. ADVERTISEMENTS. t "="s*HSMGER BR08r"'"=- ♦!♦ y ( Contributed by Experience. ) V J^ow to Save vlfoney. \ — I ♦^» Mix common sense with economy, and when you mxist >^ ♦|* spend money, spend it where 'twill buy the most of the ^^ ♦!♦ best, and if your wants are within the precincts of its 55 ♦> ♦ Departments, 'tis always at ♦!* % X y^ The Great Department Store of It; I SANGER BROTHERS, I T X *S^ where Dry Goods, Clothing, Men's Furnishing Goods, 1:1 y^ Ladies' Suits, MusUn Underwear, Millinery, Kid Gloves ^ % X Hosiery, Gloves, Boys' Clothing, X % % •IF Carpets, Curtains and Mattings, % V V X X ♦!♦ assisted by all the other various departments, do price- }^ X talking that draws large patronage to the great store. X % % t PRICES ARE ALWAYS RIGHT, | :^: :% ♦|* made so by large experience in merchandising and great ^^ \ purchasing power in the markets of the world. ♦!♦ I ___ \ Solicited ! i i ki i ^ i i i i\ i 1 1 \ i Ji i i FREE ADVERTISEMENTS. ..GO TO.. WM. HERZ BROS'. CAMERON & CO. FOR o FINE MANTELS, TILING, CIGARS GRATES, SCREEN DOORS AND THE LATEST IN AND WINDOWS. O LITERATURE. 611 FRANKLIN STREET Established 1867. E. ROTAN, President. H. H. Shear, Vice-President. W. W. Davis, Secretary-Treasurer. capital; $250,000. THE ROTAN GROCERY COMPANY, headquarters for STAPLE AND FANCY GROCERIES, 31H26 SOUTH FIFTH STREET. .WACO, TEXAS. Orders from Home or Abroad receive our careful attention. ADVERTISEMENTS. AT LEVY'S 405 Austin St. The Ladies can always count on seeing tlie very latest and swellest styles as fast as tl^ey appear. We sell noticing but Dry Goods, and tliat of tine very best qualities, at the rr[ost reasonable prices; every article guaranteed and your rnoney bacK if you want it. JOHN E. HfiRRlGflN, PROPRIETOR WACO BOTTLING WORKS Location, Suspension Bridge, Telephone 123. SPECIALTIES Iron Brew, Cherry Phosphate, Cider and Ginger Ale. PKEE CITY DELIVERY. Do Away with the Danger of an Oil Stove. m RANGES ¥IOT EXPLODE There is no tank to fill, no dirt, no ashes, it is clean, cool and quick. GET A STOVE THAT IS ALWAYS READY, AND HAVE MEALS ON TIME. We will take pleasure in explaining the working of the Stove, showing that with intelligent handling it can be used as cheaply as other fuel. WACO GAS COMPANY, Corner Fourth and Washington, WACO, TEXAS. ADVERTISEMENTS. TF^^i^ Tt^E:; TEXAS STEAM LAUNDRY, Ladies' Shirt Waists and Dresses A Specialty. TWENTY-FIVE PIECES BED AND TABLE LINEN Made Beautifully White for only 25 cents. Phone 159. ....W. H. WOOD, Proprietor. ESTABLISHED 1866. THOS. GOGGAN & BRO., 412 Austin Avenue, LARGEST PiflNO,ORGflN«NDMUSIC HOUSE We have Houses in Waco, Galveston, Dallas, Houston, Austin and San Antonio. LAZENBY'S EXTRACTS have been thoroughly tested and found equal to any on the market. Do not use too much. ASK YOUR GROCER FOR THEM. Prepared Exclusively by THE RRTESIAN MFG. 8 BOTTLING CO. ADVERTISEOVIENTB. J\ mmm COMFORT gm^^£r^ IN SHOES AT ^^V [• V ^gsH COMBINED WITH HJite^T^yL aj^ *^Coa.l I^^^B Oil ELEGANCE and LOW PRICES EJ^^Wk y— >^ vjfiSSf MAKES THE "^1/^ >^/ John^^ MAMMOTH SHOE HOUSE OF \. / ^ /Cgr^ Uk3l* SLEEPER, CLIFTON OIL.GIISOLINE AND TURPENTINE & CO., Machine Oil of all kinds ...SO POPULAR... in any quantity. McGAUGHEY BROTHERS, CC)RNER Fourth and Austin Sts.. 612 Austin St. ...WACO, TEX. WACO, TEXAS. 1)% ifp fe flj^ ^\rc[Ki> W. E. DUPUEE, What would be your opinion C©n:\n:\i^^i©t\ M^rc}]^t\f, of the farmer who would insist on reaping- his lield with a sickle ...SELLS... or mowing his hay with a scythe ? Yet you women con- DOMESTIC tinue to ignore our machines SEWING for laundry work and waste STANDARD time and muscle over wash- boards ? Wake up ! Let the WHEELER 5 WILSON • • MUCH NE8 twentieth century machinery WHITE help you, as it helps the men. Bring us your laundry work. ALTj FIRST-CLASS A^i^^i^tl Q>U^rr\ lMx\iry MACHINES Geo. E. Cannon, Proprietor, The Dupree Building, 211 South Fourth Street, WACO, TEXAS. WACO, T EXAS. ADVERTISEMENTS. I AM THE MAN"S BUSINESS EDUCATION ».oney w.ll procure. BOOK-KEEPING, BANKING, STENOGRAPHY, TYPEWRITING, PEN- MANSHIP, PREPARATORY AND ACADEMIC DEPARTMENTS. BEST METHODS. BEST BUILDING. BEST TEACHERS. Send fof Hanilsoni8 lllustratfld Calaiogw. o^'*^ ..._.. ^^^ ^^^.^.^- Ws Practical Business College WACO, TEXAS. If you desire to sell farms, ranches, vacant lots or improved property in any part of this State or elsewhere, we will procure a purchaser for you. Do you wish to purchase property anywhere — we will procure for you just what you desire. Have you any kind of property that you wish to exchang-e — we will pro- cure for you a fair offer. Do you desire to borrow or to loan money on real estate security — we will negotiate the loan. We now have on our books numerous fine residences and business properties to exchang-e for farms and ranches: we have also farms and lands to trade for city property, cattle and merchandise. We have an extensive correspondence, and can, without doubt, serve you in any transaction you may wish to undertake. We have good rigs, nice teams, no trouble to show property. J. E. HORNE & Co., 109 S. 5th St., Hotel Royal block, Waco, Texas. FALL & PUCKETT, XDinbertakers anb lEmbalmers, 423 FRANKLIN STREET, WACO, TEXAS. GEYSER ICE COMPANY, e^^PURE CHRYSTAL ICE^^e^ FACTORY, RETAIL STAND, Tenth and Jackson Sts. Eighth and Washingfton SAM TRUBSHAW. ADVERTISEMENTS. '*o3 i_i 1-1 r^r^r^FtF? o 403 AUSTIN AVENUE ■ «• » *• "^w-* "^^-^ a—^ ■—»■—/■ -^ » AUSTIN AVENUE Snffraved i/isitinff Cards and SnvitationSy Books, Stationery and Holiday Goods, BEAUTIFYING COMPLEXION ROHRER'S ARTESIA CREAH, ThI Positively removes Freckles, Pimples, Sunburn, Tan, and also Chapped Faces and Hands. Prevents Wrinkles, Beautifies and Purifies the Skin and produces results which no other remedy has or can. Any lady having- used the beauti- fying- cream "Artesia" once will not think her toilet complete without it. Can be sent by mail to any address on receipt of 25 cents. MANUFACTURED ONLY BY GEYSER DRUG CO., PRESCRIPTION DRUGGISTS, WACO, TEXAS. WEST & SEARCY, jfire anb Hccibent "ffnsurance, Phone 272. Ill SOUTH FIFTH STREET. Xlhe iProuident *Druff Companj/y The Best Prescription House in the City^ 1:23 SOUnrH i^OURTH STREET. FREE DELIVERY. J. H. /v\/\ck:ey. Real Estate ^ Loans ^ Investments, WAC», TEXAS. HILL. BROTHEPLS. School anb flDiscellaneous jBooks, FiNE^ Stationery a Specialty. A Full Line of Artists' Materials. . . . 3'2S J^ustin j^vanuo. ADVERTISEMENTS. Have Your Husband and Your Boys WEAR S.-K. PANTS, And you will never have a button to sew on. MANUFACTURED BY THE SLAYDEN-KIRKSEY WOOLEN MILL ICEandCOAL COLD STORAGE EG^f^rst. tHE WACb ELECTRICAL SUPPLY AND PLUMBING COMPANY 5l6^Austin Avenue, Waco, Have the most complete stock of Electrical and Gas Chande- liers in the State. We are prepared to furnish you with any style that you may call for, fr.om $4.00 to $40.00 each. Call and see us when you wish anything in the electrical or plumbing hne. Phone 261. ADVERTISEMENTS. J. W. Winfrey. A, B. Piper. J. W. WINFREY & COMPANY Livery, Sale and Carriage Stables, BUYING AND SELLING HORSES A SPECIALTY. 109 South Eighth Street, W A T H TF Y A Q Telephone 369. ....Vv/iL'U, iCAAo. WflCO STERM LAUNDRY, Crow Bros., Proprietors. Bank of River, WAPO TFYA^ Near Suspension Bridge. VV /Av_>- HENRY. Clark Building, Waco; Texas. O. L. STRIBLING. p B. BA K I, Attorney at Law, over First National Bank, Waco, Texas. 522 AUSTIN STREET, WACO, INDEX. PAGE Breads 13-89 Coffee 12 Cottolene Receipts 15 Cooked Eggs 45 Colognes 53 Cooking for the sick 63 Cakes 69 Candy ^. 84 Dinner-Giving Etiquette 4 Deserts 27 How to Carve 41 How to Cook Chickens 44 Icing 80 Menus for Dinner 6 Menus for Luncheon 7 Menus for Breakfast 8 Menus for 10 o'clock Breakfast . . ' 11 Mayonnaise Dressing 25 Miscellaneous 83 Poultry and Game 19 Preserves 56 Punch 82 Pies 66 Salads 26 Sauces 23 Shell Fish 21 Sandwiches 48-59 Soups 60 Summer Salad 65 Suggestions for Housekeepers 86 Tomatoes 52 Vegetables • 59 Weddinsr Anniversaries 53