'<^ "oiaO .^"^ O ^•^^^^ ^►"•nK ,♦. «o» ^^^ ^» ,^°- 411 fcy fib JENNIE JUNE'S AMERICAN COOKERY BOOK, CONTAIN INQ UPWARDS OF TWELVE HUNDRED CHOICE AND CAREFULLY TESTED RECEIPTS; EMBRACING ALL THE POPULAR DISHES, AND THE BEST RESULTS OP MODERN SCIENCE, RE- DUCED TO A SIMPLE AND PRACTICAL FORM. ALSO, A CHAPTER FOR INVALIDS, FOR INFANTS, ONE ON JEWISH COOKERY; AND A VARIETY OF MISCELLANEOUS RECEIPTS OF SPECIAL VALUE TO HOUSEKEEPERS GENERALLY. By Mrs. J. C. CROLY, (Jennie June.) AUTHOR OF "TALKS OK "WOMEN'S TOPICS," ETC. "What does cookery mean?" " It means the knowledge of Medea, and of Circe, and of Calypso, and of Helen, and of Rebekah, and of the Queen of Sheba. It means the knowledge of all fruits, and herbs, and balms, and spices — and of all that is healing, and sweet in fields, and erroves, and savory in meats— it means carefulness, and inventiveness, and watchfulness, and willingness, and readiness of appliance It means the economy of your great-grandmothers, and the science of modern chemists — it means much tasting, and no wasting — it means English thoroughness, and French art, and Arabian hospitality, and it means in fine, that you are to be per- fectly, and always 'ladies,' — 'loaf givers,' and as you are to see imperatively that everybody has something pretty to put on, — so you are to see, even yet more im- peratively, that everybody has something nice to eat." — Euskin. !^' NEW YORK : THE AMERICAN NEWS COMPANY, 119 & 121 NASSAU STREET. 1866. i c^^ ^•\c^ Entered according to Act of Congress, in the j^ear 1866, by THE ameeica:n" news company, In the Clerk's Office of the District Court of the Southern District of Now York. .:^56f5^ X'} TO THE YOUNG HOUSEKEEPERS OF AMERICA* li^TRODUCTION. " Why another cook-book, when there are ah*eady so many?" Well, for several reasons, one of which is, that when an inquiry was made for a good, practical cook-book, we knew not which to recommend. We examined a great many, and found some good for one thing, and some for another; but few containing just what young, middle class housekeepers want to know — arranged in a clear, avail- able form, unencumbered with unnecessary and wordy details. A very small number of the printed cookery and house- keeping books have been written by women, and still less by persons possessing any practical knowledge of the sub- ject of which they w^ere treating. The majority are clumsy compilations of all kinds of receipts — good, bad, and indifferent, collected from various sources, and put together with an ignorance as profound, of their results, as if they had been written in an unknown language. There are certain " high art " cookery books that are very good and complete, in their way ; but they are too elaborate and pretentious for the class for whom this was written. They go into the mysteries of French dishes, and tell how to get up grand dinners, but they leave the poor young wife, who wants to cook a chop or a chicken, VI INTRODUCTION. stuff a piece of veal, and make a pudding, or a loaf of bread for the first time in her life, quite in the dark. It is not claimed for the present volume, by the author, that it fully meets the necessities of the case, or has satis- factorily accomplished its task, even within the modest limits assigned to it. It is one thing to think how some- thing may be done, and another thing to do it ; but it is claimed that the object of the work has been constantly kept in view, that it has been ex;ecuted lovingly, with a strong appreciation of the benefit and pleasure to be de- rived from good cooking, from the intermingling of the finer with the grosser elements, with a pleasant remem- brance of good times spent in the kitchen, and with an earnest wish to make these duties seem attractive to the conscientious young wives who would willingly perform their part, if they but knew how. Nearly all the receipts and recommendations in the fol- lowing pages have been carefully tested and found sensi- ble and practical. We have omitted some things, which nearly all cook-books contain, such as directions for carv- ing, setting table, etc. ; because it seemed a waste of valu- able space. Carving is partly a gift of nature, and partly of grace ; it is never learned from a book. Directions of this kind, moreover, are useless without illustrations ; and these did not come within the scope of the present work. Information as to how to put the knives and forks on a dinner table is another work of supererogation. Few l^ersons who use a cookery book are so benighted as not to have seen a table neatly set sometime or other, and if they have, it is worth more to them than a dozen printed rules. Young housekeepers will, however, find a great many hints, — the result of experience and observation, — which we hope will prove useful to them, and help to keep INTRODUCTION. Vll them from the errors and perplexities of many who have preceded them. Dear friends, — for it is you, for whom this book is writ- ten, and to whom it is dedicated, — I believe in you, I sym- pathize with you, because I am one of you. I see you in your lovely young wife-hood, so happy in your treasures of pantry and closet, so proud of your first culinary suc- cess, and of your lord and master's high appreciation of it ; and I would, if it were possible, extend the loving halo which glorifies every act of afiection during these first happy months, to all your future ; so that no weari- ness, no pain, no distrust^ no loss of anything that now makes life beautiful, might ever come near you. But this is out of my power. I can only wish for every one no more clouds than is necessary, to vary and make beautiful the matrimonial sky, and so dear friends, Farewell. GENERAL PRINCIPLES OF COOKING. 1. The object of cooking is to make food healthful, and palata- ble ; the secret is therefore, how to combine elements and flavors, so as to produce the best results. 2. The best meat requires the simplest preparation. 3. A cardinal principle in cooking is cleanliness ; a dirty cook cannot be a good cook, because all her dishes, no matter how dis- tinct in quality, or costly in material, will taste as if, to use a com- mon expression, they were " cooked in one pot." 4. As a general rule, to which there are very few exceptions, cook long and slowly, to cook well, and let the heat reach every part as evenly as possible. 5. Fresh meats, and fish are better than corned, pickled, or smoked provisions; and the flesh of grown animals, (beef or mut- ton) is to be preferred to young beasts, such as veal or lamb. 6. The natural order in cooking meats or fish, excepting oys- ters, is first to broil, second to boil, third to roast, fourth to stew, fifth to bake, and sixth to fry ; and never to fry, as long as there is another method left. 7. To retain the jucies in boiled meat, keep it in mass and plunge it in boiling water ; this coagulates the outer coating and prevents t'he escape of the jucies, or soluable matter. To extract the ju- cies for soup, cut it up in small pieces, and put it in cold water ; this draws out all the strength, making good soup, but poor meat. 8. Air should have access to roasting meat, hence spit roasting before a fire, is found much better than roasting in a closed oven. 9. Always retain as much as possible of the distinct flavor of every article of food used ; mixtures which make all dishes taste alike, are dyspepsia breeding, as well as appetite killing. 10. Carefully avoid placing articles in contact, which have no !• 2 GENERAL PRINCIPLES OF COOKING. affinity, such as fish and meat, etc. It is sufficient for people to do that in their stomachs. 11. A light hand in making, a quick step in baking, maketh a good conscience for eating bread, puddings, and pies. 12. Food for the well, is better than physic for the sick. Bad ; cooking is a crime ; it is the cause of dyspepsia, and a host of 'other evils. A woman convicted of it ought to be arrainged for manslaughter. HOUSEKEEPING. The great question when a young couple are going to be mar- ried is, whether they shall keep house or board. The gentleman, as a general rule, wishes to keep house, he is tired of boarding ; moreover, he had anticipated so much enjoyment in a snug little house oif their own, and so much pride and pleasure in seeing his pretty Nellie at the. head of his table, doing the honors to the choicest of his friends. But Nellie has quite different ideas ; in the first place, she knows nothing about cooking. She has, with the help of her mother, or the cook, made cake once or twice, or possibly blanc- mange, which was very much praised ; but of the practical details required in the getting up of the most ordinary breakfast, dinner, or supper, she knows nothing, and has not the remotest intention or inclination to become acquainted with them. The final result is, that they go to ** board" in some highly gen- teel estabhshment, where the prices are high in proportion to the gentility and lack of real comfort, and some fine morning the young gentleman wakes up to the knowledge that he is tied to a wife who doubles his expenses, but has added nothing to his happiness, or at any rate, nothing to the real value and usefulness of his life. This is a matrimonial swindle. Girls ought not to marry until they are ready and willing to accept the position of head of a household, and capable of making a home what it should be to husband and children. If a man can find a woman to act as his mistress for her board and clothes, well and good — there is no law to prevent it ; but for a woman bearing the honored name of wife to hold so dependent and humilating a position, is fearful degradation. The marriage relation is one of reciprocal interests, duties, and rcsponsibihties ; and no young lady ought to marry until she is 4 HOUSEKEEPING. willing to assume her share of them. True affection on the part of the husband will lighten, and make duties pleasures, but what- ever aspect they bear, she must not shrink from them. If she has not received the training necessary to fit her for the position, it is her misfortune ; but it will be her fault, if she does not try as far as possible to remedy the evil. Want of means constitutes no sort of reason why young married people should not go to housekeeping. What we spend on fool- ish and useless gewgaws and presents would, in nine cases out of ten, if usefully applied, set them up in a style quite in accordance with their means, if not their inclination. But it is not for themselves they fear. They are willing, or at least they think so, to live together in an attic ; but society ! Well, what has society got to do with it ? Society will not pay your butcher's and grocer's bills, nor care a copper whether they are paid or not. Society will eat ice-cream, oysters, and cake of your providing, but that is not what you are marrying for. You have chosen a comparatively poor man, your business is to adapt yourself to his circumstances, to make the most of his means in providing a pleasant home, and bringing up carefully and con- scientiously the children which may be given you. If society find you out, or if you find it worth while to fill up any of the chinks or interstices with occasional glimpses of the false, glittering, out- side world — good ! you will come back to your sweet home with so much the more relish ; but do not marry it, do not sacrifice your own sense of duty, and the happiness and welfare of husband and flimily to it. Talk of happiness, — there is none like that of an intelligent, af- fectionate family circle. There is no pleasure, no enjoyment equal to that of a mother ministering to the wants, or gratifying the natural and innocent tastes of her children. The pleasure is all the greater, because it is a surprise. Young women very often dread the exacting «are of a family, and expect to find wifely and maternal duties irksome and wearisome ; that is the reason why they would so willingly escape them, as they fancy, by boarding, and not having children. But unfortunately, or fortunately, God has managed it so that we cannot take the pleasures of life without bearing its pains ; we HOUSEKEEPING. 5 cannot shirk a plain line of duty, without incurring the penalty. But we can, and do, by taking upon ourselves bravely, its bur- dens, find an exaltation of womanhood, and a hight and depth of happiness, such as we never before dreamed of. Exceptions are said to exist to every general rule ; but there are very few to this, that when people marry, they ought to set right about making a home of their own. If you can only afford two rooms, live in two rooms. If your means will compass a small house, but not a large one, then take the small one, and be happy and thankful. I would not give a wisp of straw for a young woman who does not want, on her marriage, to occupy her own little domain ; who does not revel in anticipation over the contents of kitchen and closet, if there is only a small cook stove in one, and a set of delf in the other. But this suggests a matter of some importance. KITCHEN FURNISHING. In selecting a house to live in, particularly if it is a small one, give the preference to a pleasant, sunny kitchen, which will at least look clean when it is clean, and into which it will not be disa- greeable to enter. As a general rule, buy as little as possible on first going to housekeeping ; it is easy to add more when experience has dis- covered to you precisely what you want ; but if you should indulge in any extravagance, let it be in the kitchen furnishing. It is a real pleasure to get a glimpse of an orderly kitchen and neat closets, newly fitted up with all the useful modem contriv- ances for saving labor, and making it agreeable, and as the whole cost would not amount to more than one expensive carpet, it is not worth while to d,o without them. It is economical, moreover, to have all kitchen utensils of the best quality ; cheap pans, brushes, pails, earthenware and the like, are not only an " eyesore " in a house, and bad or disagreeable to use, but they are good for nothing ; they eternally want replacing, 6 HOUSEKEEPING. while a really good article is not only taken better care of, but ■will stand infinitely more of hard usage. Oil cloth is the best material for covering a kitchen floor ; it is easily kept clean, and does not absorb the dirt and grease. Short, white muslin curtains to kitchen windows are considered *' nonsense " by some people, but they are tidy, and the cost and washing are not much. : Of course the kitchen wiU be supplied with dresser, table with drawer, and ironing table. As to chairs, three and a common rocker are sufficient ; but I would enliven the walls with a picture or two, if possible, and encourage the cook, or maid of all work, to have her monthly rose or pot of geranium in the window. Under the shelves of the kitchen closets, it is a good plan to have narrow strips of board, in which nails or tacks can be in- serted, for the purpose of hanging up all sorts of small articles, such as iron and wooden spoons, sugar and flour sifters, tin strain- ers, lemon squeezer, lemon grater, egg beater, skewers, small sauce pans, cake turner, rolling pin, and such things as one is most likely to want, and which it is convenient to have in sight. The floors of all closets should be covered with oil-cloth, so that they can be easily washed up, and kept neat and clean. HOUSEHOLD ISIANAGEJ^IENT. Women are sometimes accused of managing too much, and sometimes of not managing at all ; but the most perfect system of management is, undoubtedly, that which outwardly betrays Itself least, and in the results of which, there is not suspected to have been any management at all. Regularity is the pivot upon which all household management turns ; where there is a lack of system there is a lack of comfort, that no amount of individual effort can supply. Forethought also is necessary, so that the work may be all arranged beforehand ; done in its proper order, and at the right time. Never, except in cases of extreme emergency, allow Monday's washing to be put HOUSEKEEPING. 7 off till Tuesday ; Tuesday's ironing till Wednesday, or Wednes- day's finishing up and ** setting to rights," till Thursday. Leave Thursday for extra work ; or when that is not required, for rest- ing day, or half holiday, and as a preparation for the up stairs' sweeping and dusting of Friday, and the downstairs' baking and scrubbing of Saturday. Arrange work so as to save fuel as much as possible. Mix bread at night, so that it will be ready to bake with that ** first fire " which always makes the oven hot in the morning. Prepare fruit over night, so that pies or other things can be quickly made and baked immediately after. Prepare hashes for breakfast, over night. Have the kitchen and dining room put in order before re- tiring to rest. Have kindlings and whatever is needed for build- ing fires laid ready, and the fire in the kitchen raked down, so that it can be built up in the shortest possible space of time. This is not only a saving in the morning, but will be found useful in case of illness in the night, when a fire is often required at a mo- ment's notice. Try to buy in as large quantities as possible, so as to save the pei-petual running out to the grocery. Sapplies on hand also en- able the housekeeper to provide a more varied table, with far greater economy than is possible where every thing is bought by the half a pound, more or less. Every family that can possibly find means to do it, or a place to properly keep the articles, should commence winter with fuel, potatoes, apples, flour, and butter, enough to last till Spring. A good supply of hominy, rice, farina, Indian meal, preserved fish, and other staples, including sugar, should also be laid in, not for- getting a box of raisins, one of currants, a third of soap, and a fourth of starch. There is such an immense saving in soap well dried, that it is surprising so many housekeepers content themselves with buy- ing it in damp bars. Starch also is frightfully wasted by quarter, and half pound purchases, which are frequently all absorbed at one time, by careless girls, in doing the washing for a small family. But in most American families, the largest amount of waste, probably, takes place in the use of fuel. Heretofore, fuel of all kinds has been comparatively cheap, and very little supervision has 8 HOUSEKEEPING. been exercised over its use. At present rates however, it is an item of considerable importance ; and it is quite time that servants were taught how to employ it to the best advantage. In nine out of ten kitchens, when there is any cooking to be done the range is made red hot ; when the cooking is done, the fire is left to go down to ashes, and is then raised by means of a wasteful pile of kindhng wood. When no cooking is going on, and a large tire is not needed, the dampers will frequently be left open, and the fuel allowed to blaze itself out up the chimney instead of being kept in reserve for actual service. The general principle of construction upon which American kitchen stoves and ranges is based, renders them either very eco- nomical, or very much otherwise, according to the way they are man- aged. After the fire is first built in an ordinary stove, or range, the dampers ought all to be closed up and not opened again during the day, except while broiling, or something of that sort. If the grate is kept clear, and the fire replenished with a small quantity of coal, before it begins to getlow, both the oven, and the top of the range will be kept sufliciently hot for any kind of cooking, and it will be done all the better for being done somewhat more slowly, than is customary with the well meaning, but terribly blundering, and irresponsible race of wild Irish girls, who ofiiciate as the high priestesses of our domestic altars. The strictest attention on the part of a house-keeper, is necessa- ry, to see that certain articles are kept for their proper use ; for instance, that the dish cloth is not used for a floor cloth, that the napkins are not used to wipe up the dishes, the dish towels as dusters, a new broom to sweep out the back yard, and the best new enamelled sauce pan, for melting down grease. Where the lady of the house attends partly to her own work, she will naturally see to all these things : but where it is left wholly to servants, there are always complaints of missing articles, and an inspection of the kitchen, or ironing table drawer, would generally bring them all to light, although in a state almost unrecognizable, from dirt, and their contiguity to whitening, hair oil, candle grease, combs and brushes, and other articles, all of which it is found ♦' handy " to keep in a drawer in the kitchen, with mats, table cloths, towels, and other things destined for family use. HOUSEKEEPING. 9 It is hardly necessary after this to say that a kitchen being once provided with necessary and convenient articles for cleaning and cooking, the presiding genius should be held to a strict accounta- bility for them. Pudding cloths should be forthcoming whenever wanted, — dry, clean, and free from stains ; towels, napkins, pans, bowls, and cooking utensils, should be kept strictly to their uses, and not put away till perfectly clean and dry. Ironing sheets, blankets, skirt board, bosom board, iron holder, rubber, and the like, should be kept smoothly folded in the drawer of the ironing table, when not in use. The shelves of kitchen, dining-room, and other closets, should be covered with fresh paper, neatly cut out on the edges, once in two weeks, and dusted down twice a week. Pot closets, safes, and refrigerators, should be thoroughly scrub- bed out every week, and the latter aired every day. Good brooms and brushes will last a long time if care is taken of them. When first bought they should be allowed to stand in cold water for twelve hours, and then thoroughly dried before using When not in use, they should be hung up by a loop of twine, or cord, so that the weight may not rest on the edge of the splinters, and break them. Four large brooms should be provided, one for the kitchen, one for the parlor, one for the sleeping rooms, and one for the family, or "living" room. A "whisk" will be required for every room in the house, besides one for the hall. As soon as the kitchen broom is worn down so as to render it unfit to sweep the floor with ease and comfort, take it for the cel- lar, door steps, and back yard ; take the one from the sitting room for the kitchen, the one from the parlor to the sitting room, and get a new one for the parlor. Exact punctuality in serving the meals, and punctual attendance at them ; it is oftener the fault of the family, than the servants, that meals are served at irregular hours. Where the members make a practice of sitting down any time, and food is kept waiting until it suits their pleasure or convenience to partake of it, irrespect- ive of household necessities, servants, or any one else, will nat- urally become cai-clcss and neglectful. HOUSEHOLD MEMORANDA. Dried herbs should be tied each separately in a paper bag, and 10 HOUSEKEEPING. hung against the wall in the store-room. Mint, pennyroyal, cat- nip, sage, thyme, summer-savory and parsley, are all good to have in the house. Parsley should be bunched before it goes to seed, and hung up to dry. In a week, or two, it may be put in paper bags, and is ready for use, for soup, stuffing, or fricassee. PIECE BAGS. Out of an old calico dress make three piece bags, and label each one of them with its written name upon a small square piece of white muslin, which must be sewn upon the side of the bag. One should be the " rag-bag," another the *' white piece-bag," a third, the " colored piece-bag," — they will be found very useful. DUSTERS Provide a duster, as well as a feather brush, and a whisk broom, for every room in the house, and see that they are kept in their place, when not in use. KITCHEN HOLDERS. Make three kitchen holders, one to put away with the ironing apparatus, two others, to be hung up, one each side, under the kitchen mantle piece, so as to be ready for lifting pots and kettles off the fire, or taking hold of the hot handle of a sauce pan, or skillet. Small squares of old, or new carpet, are best, with an inner lining of old cloth, and an outer one of dark twilled cotton, which may either be sewed to the edge of the carpet, or the whole may be bound with worsted binding. Add a loop to hang it up by. PAPER AND STRING. When parcels are brought to the house, take the nice white, or brown tissue paper, in which the goods have been wrapped, fold it and put it away in a drawer, with the string tied round it, to be ready for use in case of emergency. MENDING When you put the clean clothes away for the family, examine every piece, and see if a string, or a button needs replacing, or HOUSEKEEPING. 11 a fracture requires mending. Pile all together, and repair them at once, remembering that a stitch in time saves nine. MENDING STOCKINGS. Mending stockings for a large family, is a somewhat onerous, and not altogether agreeable duty. As soon as the daughters are old enough they should be set to mending their own ; but even then, there is sometimes a large pile for " mother's" work basket. Do not hurry them ; however, mend them conscientiously, if it is only one pair at a time. Have needle and darning cotton of the proper size, take a large area In every direction beyond the hole, leave loops at each end of the thread, as it is drawn out, for shrinkage — and darn carefully and extensively over all the thin places. Hose mended in this way will not require the process more than twice, during their existence, provided the quality in the first place was the best. Cheap hose are not worth buying at all. R^ilNY DAYS. Make the house look as bright as possible inside, have some- thing good for tea, put on a pretty dress, light up early, romp with the children, tell them stories, and determine at least to have sunshine in the house, if you cannot have it outside. PACKING AWAY SUIVEVIER OR WINTER CLOTHES. Before packing away summer or winter clothes, devote a day to an examination of them ; mend, and clean any spots off that may require it, brush, and shake them well, fold up smoothly, and sprinkle between every fold a little gum camphor, unless you are so fortunate as to have cedar chests, and then you will not need It. Sprinkle a little gum camphor also on the bottom of common trunks or chests, pack closely, filling up all the crevices, with small arti- cles such as stockings, gloves, scarfs, hoods and the like, reserv- ing the body part of the box for the larger garments. Nice dresses, velvet cloaks, opera cloaks, furs, and the like, should be folded in sheets, or towels, pinned tightly down, and be placed in the trays, or hollow part of trunks, by themselves, if possible. 12 HOUSEKEEPING. CAKE BOX. Have a japanned box, or large jar, for cake, 'which will shut down tight. Cover it with a linen cloth, which should be put in the wash once in two weeks. Empty the box, scald it out, and let it dry in the sun, or before the fire, every week. CHAMBER, MAKTEL, AND TOILET COVERS. White Marseilles, thinj9ig'M€ or Allendale quilting, edged with white ball, or twisted fringe, makes nice covers for toilet stands, or chamber mantels, especially where cottage furniture is used. If the furniture is very handsome black walnut, or rosewood, ele- gant mantel covers may be made, by tacking patent maropn vel- vet on a thin board, and edging it with bullion fringe. TO CLEAN LOOKING GLASSES. Divide a newspaper in two halves, fold up one in a small square and dip it in cold water. Kub the glass first with the wet half of the paper, and dry with the other. Fly specks, and all other dirty marks will disappear as if by magic. TO TAKE OUT SCORCH. If a shirt bosom, or any other article has unfortunately been scorched in ironing, lay it where bright sunshine will fall straight upon it. It will take it entirely out, leaving it clean and white as snow. LABEL CHILDREN. Into the crowns of the hats or bonnets of little children, sew a square of writing paper, stating age, and residence. This will save them from any danger of being lost. WASH RAGS. Small squares of crash hemmed, make very nice wash rags, or small, coarse tea napkins, fringed on the sides ; very good ones may also be made out of the best part of old dinner napkins, or tablecloths. Be careful always to supply them to every sleeping- room with the towels, and see that they are changed once a week. HOUSEKEEPING. 13 NIGHT CLOTHES. Kever wear anything at night that you have worn during the day, nor during the day, that you have worn at night. TO PUT OUT FIRE. In all such cases, great promptitude and quickness is necessary. The thing to be done is, to ci-ush it out ; either with rugs, mats, blankets, or whatever else is handy. If the fire is in a chimney, fire a pistol into it, or put salt on it, and close up the draft of the fire-place, by pinning a quilt up over it. This last precaution alone will generally prevent danger, unless there should happen to be a high wind. SHEETS. When sheets are beginning to wear in the middle, sew the sel- vage sides together, tear them in two, and hem down the sides ; they will last enough longer to pay for the trouble, especially at present price of muslin. PAY AS YOU GO. Keep no books, and never run accounts with stores ; pay for what you buy lohen you buy it, and so save much money and trouble and prevent many very disagreeable mistakes. HOW TO CLEAR A TABLE. Collect all the food together first, and dispose of it, neatly, and carefully. Put all the spoons together, all the forks together, and all the knives together. If you have a small pitcher partly full of warm water on the table, put the knives into that, blades down. Scrape the plates clean, and empty all the slops from the tea and coffee cups, into the slop bowl. Have ready your clean light wooden tub, two thirds full of hot water, little mop, piece of soap, and tin pan of warm water for rinsing. "Wash the glasses first, with a little soap, and rinse them, then the spoons, then the cups and saucers, then the silver forks, then the plates, lastly, the larger dishes. Dry quickly with nice large fine linen crash towels. Be careful not to put the handle of knives into hot water, or silver 14 HOXTSEKEEPING. knives where tbey can touch the forks, as that will scratch them. The quicker the whole operation is performed, the brighter and nicer the ware will be. MATTRESSES. Mattresses are used universally now in preference to feather beds ; and to save trouble, some people straighten the clothes over them, just as they rise. This is very bad, they ought to be turned every day, and exposed to the air some time before the bed is made up. HINTS ON ECONOIklY. Provide on Saturday for Monday, so as not to take up the fire with cooking, or time in running errands, any more than is possi- ble on washing day. Wait till articles, fruit, fish, poultry and vegetables, are in full season, before purchasing. They are then not only much lower in price than when first brought to market, but finer in quality and flavor. Outside garments, bonnets, cloaks, hats, shawls, scarfs and the like, will last clean and fresh much longer, if the dust is care- fully removed from them by brushing and shaking after returning from a ride or a walk. When your apples begin to rot, pick the specked ones out carefully ; stew them up with cider and sugar, and fill all your empty self-sealing cans. In this way you may keep in nice apple sauce till apples come again. Pickle or preserve jars should be washed in lukewarm or cold water, and dried in the sun or near the fire. Hot water cracks the polished surface of the inside, and renders them unfit for their specific use. HOUSEKEEPING. 15 Never allow children to eat butter with meat or gravy ; it is both wasteful and injurious. Hot bucksvheat c.vkes will go farther and last longer than any other single article of food. A celebrated judge declared that he could remain in court all day, without feeling a symptom of hunger, after a breakfast of buckwheat cakes. A stew is not a bad dish for a family dinner, once a week ; make it of good meat, and savory with sweet herbs, and the most fastidious will not object to it. Rise early on fine summer mornings, and throw all the win- dows of the house open, so that it may exchange its close atmos- phere, for the cool, fresh air. Have the work done before the heat of the day comes on, and save it as much as possible during the warmest weather. Take care of the food that is brought into the house, and see that none of it is wasted ; but do not be always on the lookout for cheap things. Beans are cheap, and very good sometimes ; corn meal is cheap too, and even more available, because it can be made into a great variety of dishes, but people would not care to live on beans and corn meal all the time, because they are cheap. Eating is intended as a means of enjoyment, as well as of sustain- ing life ; and it is right to avail ourselves of the abundant re- sources provided, as far as we can consistently. Use tea leaves, or short, freshly cut grass, to sprinkle upon carpets before sweeping. It will freshen up the colors, and save the usual cloud of dust. Have ea'tirything clean, on Saturday night, something nice for tea, and also for Sunday morning breakfast. Let the ap- proach of the Sabbath be anticipated in all things, with pleasure. Stay at home with the children on Sabbath evening, and finish the day with a sacred concert. 16 HOUSEKEEPING. Allow no holes, or corners in the house, in drawers, on shelves, or in closets, for the stowing away of dirty rags, old bot- tles, grease-pots, and broken crockery. When bottles are emp- tied, let them be cleaned, and put down in the cellar, until they are wanted. Harbor no dirty grease pots, and when an article is broken past recovery, throw it away at once ; there is no use in keeping it to collect dust, and cobwebs. Make a POiNXof examining safe, refrigerator, closets, drawers, and all receptacles for food, and kitchen articles, at least as often as once a week, either Saturday, or washing day. Look into pickle jars, bread jars, cake jars, butter tubs, apple, and potato bar- rels, everything in fact, examine their condition, see if they are kept covered and clean, and that food put away, is not left to spoil, or be wasted. The fewer servants the better — two requires a third to wait upon them, and so on ad infinitum. Have good servants how- ever, pay good wages, and make them responsible for their work. If it is possible, and when there is a will there is a way, call your household together, after breakfast every morning, and have domestic worship, be it ever so short. A verse of a hymn, a pas- sage from the Bible, and just a few words of heartfelt prayer, and praise, sets everything right for the day, smooths ruffled tempers, and puts the domestic machine in nicely running order. It is also no bad preparation for the temptations and annoyances of busi- ness. Before sweeping a room, have the furniture, and especially all the small articles, dusted and removed. This keeps them look- ing fresh, and new. Wear pretty morning dresses ; they are inexpensive, and easily preserved from injury, by a large calico apron enveloping the skirt of the dress, and sleeves of the same kind, gathered into a band, top, and bottom, and extending over the elbows. These can be slipped on and off in a minute, and with a bib added to the HOUSEKEEPING. 17 apron in front, affords complete protection, while engaged in dust- ing, making pastry, and the like. Always have your table served neatly, and then If friends ""^ happen in," you will not be ashamed to ask them to share your meal. Be hospitable, if it is only a crust, and a cup of cold water ; if it is clean and good of its kind, there is no reason to lilush for It ; the hearty welcome will make amends for the absence of rich viands. If children want anything between meals, which they should not, give them a cracker, or an apple ; do not encourage an irreg_ ular and unhealthy appetite, by giving them pie, cake, or ginger- "bread. RULES FOR EATING 1. Eat slowly as if it was a pleasure you desired to prolong, rather than a duty to be got rid of as quickly as possible. 2. Don't bring your prejudices, your dislikes, your annoyances, your past misfortunes, or future forebodings, to the table — they ■would spoil the best dinner. 3. Respect the hours of meals, you have no right to injure the temper of the cook, destroy the flavor of the viands, and the com- fort of the family, by your want of punctuality. 4. Have as much variety in your food as possible, but not many dishes served at one time. 5. Find as httle fault with the food prepared as possible, and praise whenever you can. 6. Finally, be thankful; if you have not meat, that you have at least an appetite, and hope for something more and better in the future. THE USE OF FUEL. There is no department of housekeeping in which our national spirit of waste and extravagance is more clearly exemplified, than 18 HOUSEKEEPING. ill our use of fuel. Even the enormous advance in prices has 1«S to no retrenchment or reform in this respect. Coal and wood are just as recklessly as ever, shovelled into the cellar. Bridget makes the same blazing fires, subject to no supervision, except a faint, general direction, to " sift the cinders every morning ; " and Bridg- et says " yes'm " as usual, but there being nobody to see, or know whether she does or not, in nineteen cases out of twenty, she does not do it. Every little while through the day, the fires are raked down, and fresh coal put on, the dampers of stove or range left wide open, and for so much cooking as a cup of tea, or a dish of potatoes, a fresh fire built with range made red hot, and as much fuel wasted as would have cooked a thanksgiving dinner. GRATE FIRES. These are generally considered as requiring a great deal of coal, and so they do, under the usual system of management in this coun- try. But let us see how they manage grate fires in England. The grate is cleared, with the exception of a few scattering cin- ders, which forms a sort of body, for the paper, which is torn up in small pieces, and crushed down, and the wood, which is neatly and compactly laid " across and across." When the largest and best cinders remaining are picked out and thrown on, a match is applied, cinders are still put on wherever they are needed to catch the blaze, and when the wood is burnt down, and the cinders are all a-glow, fresh coal is used to fill up the grate. The ashes are then sifted, the cinders, which are fine and small, damped, and when the fire has burned red through, without the use of the blower, the wet cinders are thrown on the top. In this way a grate fire will last through a whole day with once replenishing, and keep a room warmer than we do, without blaze, our frequent use of the blower, and reckless waste of fuel. KITCHEN R.iNGES. Nearly all of these are built on the air tight principle, and should be kept closed up tight all the time. The fire will be found to burn equally well, though more moderately ; the oven will be always hot, and cooking can be done slowly, as it ought, on the HOUSEKEEPING. 19 top of the range, with much less trouble, and infinitely better than if " rushed through," at a red heat. PARLOR HEATERS. These new heaters are very good for small houses ; we used one for years, with great satisfaction, and found it quite as efficient, and much safer, more convenient and more economical than a fur- nace. Parlor heaters are fitted into the wall, and take up no more room than a grate ; they should be attended to with regularity, and then the fire will hardly ever need to go out ; once in two months is quite as often as it requires to be made up fresh. At night, wetted cinders should be thrown on the fire so as to thickly cover it while it is good, and the dampers shut up close ; these will keep the fire almost intact till the next morning, when a thorough raking down will be needed. A parlor heater properly managed, burns out about as much coal as one large grate or two small stoves ; but excepting in the very coldest weather, it will comfort- ably heat the whole house. SPRING FUEL. Coke is excellent fuel for spring and fall, if it is carefully and rightly used ; but if it is mixed with hard coal and thrown on a kitchen fire by a reckless servant, at discretion, it becomes equally extravagant and useless. Coke makes a bright, hot fire, kindles easily, and goes out easily ; but it can also be made to last a long while, by packing it a little on top, and neglecting to rake it down. This is the method for early spring, when fires are required in the morning and evening, but not much through the sunshiny part of the day. A great saving is effected in spring fuel, by putting the " slack " from coal, in a heap by itself, and with it, ashes from which the cin- ders have not been taken. Dampen the heap occasionally with a little water, and add to it, whenever there is material. Doing this through the coldest weather will form a sort of compost, hard and insoluble, Avhich can be broken apart, and furnishes splendid fuel for spring grate fires, or for parlor heaters SOUPS. STOCKS. Stock is the foundation of soups, and also of good gravies, sauces, and the like. A French cook can do nothing without the stock pot, and keeps it supplied in a way that is both useful, and economical. Stock can be made to keep for a considerable time, and be used for many purposes, if occasional additions are made, and the whole of the liquor re-scalded. It may be made from meat, or from bones, or from both, or it may be made from bones with the addition of refuse meat, the trimmings of regular joints. Chicken and turkey bones may be thrown in, and will help to enrich, and give flavor to the preparation. Any kind of bones with a little meat upon them, will make good stock, if they are simmered, not boiled, long enough, and beef, mutton, veal, poultry, and other bones may be stewed to- gether. In stewing them down, use the liquor if you have it, in which other meat has been boiled, so that nothing may be wasted. Shank bones, trimmings from chops, any thing of this sort may be thrown in, simmered all day, then poured into a jar, and the fat removed the next morning. It is then frequently a jelly, and ready to convert into soup, with the aid of herbs, and vegetables — or kept for other uses. Stock sours very soon after the vegetables have been boiled in it, so it is best not to put the vegetables in till need- ed for soup. If your stock is made of meat, or partly of meat, cut it up fine, and always put it on in cold water, if the water is hard, put a pinch of soda in it. This will extract all the pieces of the bones and meat. If on the contrary, you want to boil meat, and retain its pieces, put it on in boiling water. [See the Principles of Cook- ing-] SOUPS. 21 STOCK FROM BONES. Take the bones of a sirloin of beef, break them into half a dozen pieces or more, put them in the stock pot with a gallon of cold water ; and let them simmer gently for five or six hours. Then take it off, strain it — it ought to make about two quarts — and set it aside for several hours, or over night. When cold, skim off the fat. Then return it to the pot with a turnip, and a large carrot cut up in two or three pieces, two onions, a bunch of sweet herbs, a sprig or two of parsley, and a head of celery if it can be obtained, or a teaspoonful of celery-seed tied in a piece of muslin. Let these simmer together gently for two hours, adding boiling water to keep the quantity two quarts, and putting in also while boiling a little salt and a large lump of sugar ; when done, strain it off into a jar, and you have a good stock, which can be kept several days, in a cool place in winter, or by being boiled over each day, in summer. STOCK WITHOUT MEAT. Put into a stew pan ten carrots, as many turnips and onions cut in small pieces, two lettuces, two sticks of celery, a handful of chervil, half a cabbage and a parsnip cut in slices ; add to these three ounces of butter and a quart of water ; stew them till the liquid is nearly dried up, and then fill the stewpan with water ; add a quart of peas, green or dried, according to the season, two chives, some pepper and salt ; stew slowly three or four hours and strain through a colander for use. BRAN STOCK. Put a large handful of bran into a quart of water, boil and leave to simmer till the quantity is reduced to half. This will do excel- lently for the thickening of meat soup. It will make very good soup of itself, if onions, salt and pepper, with a few vegetables, are mixed in it. It will also be good sweetened with molasses or honey. cow HEEL STOCK. A COW heel in two quarts of water will make first rate stock, but ZZ SOUPS. do not get boiled cow heels. The others take more boiling, but make much richer stock, and may be used more than once. FOUR QUARTS OF BROWN STOCK. Heat an iron pot and rub the bottom with garlic. Put in ten pounds of shin of beef, fresh killed, and a pint of water ; let it stand by the fire for an hour, then add three quarters of a pound of lean ham, three onions, three carrots, a small head of celery, four cloves, six allspice, ten peppercorns, a table-spoonful of brown sugar, a tea-spoonful of mustard, a tea-spoonful of salt, a large black onion, and six quarts of water. Simmer and skim frequent- ly for six hours. Strain into an earthen dish, and when cold, re- move the fat ; a fine hair sieve dipped in cold water is good to strain it with. FOUR QUARTS OF WHITE STOCK. Put into an iron pot a knuckle of veal, about seven pounds, a cowheel, and an old fowl ; add a turnip, two onions, a lettuce, a blade of mace, quarter of a nutmeg, half a pound of lean ham, a tea-spoonful of salt, a small bunch of sweet herbs, and six quarts of water. Simmer gently, and skim frequently, for six hours. Strain into an earthen dish, and when cold, take off the fat. COMMON SOUP. Take the neck, shanks, scraps of fresh meat, or old fowls. Let your meat, beef, mutton, fowls, or game, be cut into small pieces, and the bones cracked up well. Put the pieces into a pot and cover them with as nmch water as will stew them into rags ; stew them very slowly, then pour in some boiling water, and keep the soup boiUng to within a few minutes of serving. Skim it entirely free from grease. Take out whatever you wish to set away for the next day before you put in the vegetables. Now cut up vege- tables (previously cooked by themselves), in it slice potatoes, okra, turnips, carrots, any vegetable you like, or rice or barley. If there is any vegetable, — for instance, onions, cabbage, or tomatoes, — which you wish to give distinctive character to your soup, use that vegetable entirely, in connection with potatoes and okra, which give consistency without any very discernible taste. If your soup lacks SOUPS. 23 richness, a few spoonfuls of drawn butter will help ; if consistency, some gelatine may be dissolved in it. A bouquet of sweet herbs is indispensable. A rich soup is sometimes flavored with wine or catsup. It is as well to offer these articles to each person, as also the castor at the table. Vermicelli or macaroni may be used as a substitute for okra. SOUP OR STOCK FROM ONE POUND OF BEEF. Take one pound of lean beef, free from fat, mince it finely and add to it its own weight of cold water ; heat it very slowly to boil- ing, two or three hours is not too much, let it boil briskly a minute or two, strain it through a towel. Mix the liquid with salt and other seasoning, tinge it darker with roast onions or burnt sugar. Dr. Liebig says this forms the best soup that can be prepared Irom one pound of flesh. FISH SOUPS. A variety of good soups can be made of fish by stewing them down in the same manner as meat, with the same addition of vege- tables and herbs. If the skin is coarse, strip it off before using the fish, and when stewing skim off the oily particles. WINTER SOUP. Take a shin of beef, boil it in two gallons of water down to one gallon ; pour it out after removing the bones, and let it cool. This will be one mass of jelly, from which as much can be taken daily as may be needed in the quantity of soup desired. Stew the veg- etables or cook the rice, split peas, beans, and add all together with as much water as may be necessary, and let it boil well. SORREL SOUP WITHOUT IMEAT. Wash a handful of sorrel, add some chervil, lettuce, and leeks ; chop all very fine, and stew with salt and butter ; when the vegeta- bles are done enough, add some stock without meat or water. Let it stew again, and before you serve, add the yolks of three or four eggs well beaten, with some cream or good milk, taking care it does not boil afler the eggs are added. Season to taste. Sorrel is pre- pared for winter in jars, first chopped, then pounded and season- ed. It must be closoly covered. 24 HOUSEKEKPIKG. RABBIT SOUP. Cut up your rabbit and put it into a soup-pot, with a ham bone, a bunch of sweet herbs, a bay leaf, an onion stuck with cloves, some whole pepper, and let it simmer till the meat is tender, then cut off the meat into neat squares, return the bones and trimmings into the soup, and let it simmer till the meat is in rags ; then strain it, and thicken it with flour and butter, mixed on the fire, without being browned ; add a pint of highly seasoned stock, or if desired a pint of red wine — port is best — season to taste and let all simmer together with the meat that was cut off. Serve hot. SPRING SOUP. Cut an equal quantity of carrots, turnips, onions and leeks ; stew them in some good stock; then add some French beans, peas, bean cucumbers, asparagus tops, lettuces, sorrel and chervil; add a little bit of white sugar ; let these reduce to nearly a glaze ; then add them to some stock thickened with green peas rubbed through a tammy. The soup might be thickened, to vary it, with asparagus rubbed through a tammy ; in this case all the vegetables should be strained off, and some asparagus tops served only in the soup. SOUP FOR INVALIDS. Boil two pounds of lean veal and a quarter of a pound of pearl barley in a quart of water very slowly, until it becomes of the consistency of cream. Pass it through a fine sieve and salt it to taste. Flavor it with celery seed, if the taste be liked, or use fresh celery, if in season, — a very small quantity would suffice. It should simmer very slowly. This soup is very nourishing. GUMBO. Take a large fowl, cut in pieces, beat up and fry very brown, and make with it a highly seasoned and rich gravy. Cut into it a half gallon of tender green okra, as many ripe tomatoes, and pour on three pints of boiling water ; boil until the vegetables are of the softest consistency, and chicken in rags. Stir in a heaping tablespoon of young sassafras leaves, dried and reduced to a SOUPS. 25 powder. Strain into your dish hot. When well made this will almost rope like candy* Pepper, onions, and sweet herbs are used profusely in this soup, with salt to savor it. WHITE SOUP. Put four or five turnips, four leeks, two heads of celery, wash- ed and sliced, into the saucepan with a piece of butter and a knuckle of ham ; add a quart of stock, and let all stew together till tender. "When nearly done, put in a pint of milk and some small pieces of bread ; boil up two or three times, strain it and serve it hot. MOCK TURTLE SOUP. Parboil a calf 's head divided, and cut all the meat in small pieces ; then break the bones and boil them in some beef broth ; fry some shalots in butter, add flour to thicken, and stir it in ; skim it care- fhlly while it boils up, and add a pint of white wine ; let it simmer till the meat is perfectly tender, then put in some chives, parsley, basil, salt, cayenne, soy, and mushroom catsup to your taste, and boil it in for ten minutes ; squeeze a little lemon juice into your tureen, pour your soup on it, and serve with force meat balls. sheep's-head soup. Cut the liver and lights into pieces, and stew them in four quarts of water, with some onions, carrots, and turnips, half pound of pearl barley, pepper, salt, cloves, and a little marjoram, parsley and thyme. Stew all these until nearly done enough, then put in the head and boil it until quite tender, then it should be taken out and everj'thing strained from the liquor. Let this stand till cool, then take off the fat, and thicken it with butter and flour in the same way as mock turtle. A glass of wine may be put into the tureen if desired, before pouring in the soup. CONCORD SOUP. Three pounds of neck of beef, one cowheel, one pennj'worth of carrots and turnips, part of ahead of celery, one bunch of tied up sweet herbs, four onions browned, one pint of peas, all put to- 2 26 HOUSEKEEPING. gethcr into three quarts of water. After boiling for some hours, to be well strained before serving up calf's head soup browned. Strain the liquor the head was boiled in, and set it away until next day ; take off all the fat ; fry an onion in a little butter in the soup pot, dredge in a little flour, stir until brown ; cut up two carrots, two onions, two turnips, and whatever is left of the head, in inch pieces, put them in with the stock, a dozen cloves, pepper and salt ; boil it about two hours ; braid up a httle flour and but- ter, stir it into the soup, and boil about ten minutes ; add, if de- sired, half a tumbler of red wine ; serve hot. BROWN GRAVY SOUP. Cut a few onions in pieces, fry them in dripping brown ; cut three pounds of beef in pieces, brown this also, stirring and turn- ing both meat and onions as they fry, then put them in the sauce- pan with a carrot, a turnip cut small, and a little celery if you have it, or two seeds of celery, add three quarts of water to this, stir all together with a little pepper and salt ; simmer very slowly and skim off what rises ; in three or four hours the soup will be clear. When served, add a little vermicelli, which should have previously been boiled in water ; the liquor should be carefully poured off through a sieve. CHICKEN SOUP. Take two large old fat chickens ; chop up the pieces and mash the bones. Put in a few slices of boiled ham if not too strong. Stew slowly until in rags. Then pour on three quarts of boiling water, and boil it down to half a gallon. Chop up the chickens' hearts, the yolks of four hard boiled eggs, and stir, with a tea cup half full of grated bread crumbs, into a cup of rich sweet cream ; strain the soup, return it to the kettle with a bouquet of herbs, boil five min- utes, stir in the cream, etc., and take it off quickly. Any soup of fowl or game may be made in the same way. Instead of the thickening prepared as above, you may boil in it some rice, or use vermicelli, or macaroni, previously simmered until soft. SOUPS. 27 OYSTER SOUP. — 1. Take a shin of veal, put it in a pot with three quarts of water, and a head of celery, pepper, and salt ; boil it three hours ; then strain it all through a sieve ; add a small piece of butter, braided in a table-spoonful of flour ; stir it in and give it one boil ; have ready, washed out of the liquor, one gallon of oysters ; strain the liquor into the soup, let it boil up, then put in the oysters with a spoonful of mushroon sauce ; give it one boil and send it to the table very hot. OYSTER SOUP. — 2. Slice some onions, fry them a light brown in a quarter of a pound of butter, then put them on the fire to stew in some stock, as much as required for your soup, — about half an hour is suf- ficient; before you serve, add two or three dozen of oysters, with their liquor strained. Thicken with the yolks of three eggs, and season it with white pepper, mace, and salt; it must not boil after the eggs are put in, but thicken like custard. Any kind of good broth or stock makes the foundation. Some add to this be- fore the eggs are put in, a glass of white wine. OYSTER SOUP. — 3. Mix one pint of water with whatever liquor you can drain from two quarts of fresh oysters. When this liquor comes to a full boil, put the oysters in, and boil until nearly done ; then pour in a quart of fresh milk. Season with salt, pepper, and a blade of mace. If you prefer the soup a little thick, powder a half dozen crackers fine, and sift them into it. OYSTER MOUTH SOUP. First make a rich mutton broth, pour it on the oysters. Add a small piece of butter rolled in flour, let it simmer gently for about quarter of an hour, then serve it in a dish with crackers in the bot- tom. ASPARAGUS SOUP WITH GREEN PEAS. 'After cutting the greenest part of the asparagus into pieces 28 SOUPS. about an inch or two long, blanch them in boiling water until quite done ; add some good stock to it and strain it. Boil the pieces separately, add them to the soup and serve toasted bread with it, if desired. GREEN PEA SOUP Take some young carrots, turnips, onions, celery, and cabbage lettuces ; cut them in slices, and put them into a stewpan with a little butter, and some lean ham cut in pieces. Cover them close- ly and let them stew for a short time. Fill up with stock sufficient for the soup required, and let it boil until the vegetables are quite soft, adding a few leaves of mint and the crust of a roll ; pound all, and having boiled a quart of peas, as green as you can, strain them off and pound them also ; mix them with the rpst of the in- gredients and pass through a sieve. Heat it, and season with salt, pepper and sugar; add a few young boiled peas, and use the spinach to restore it. PEA SOUP WITHOUT MEAT. Boil a pint of split peas in two quarts of water for four or five hours, or until quite tender. Then add two turnips, two carrots, a stick of celery, and some potatoes all cut in pieces. When tender, pulp it through a sieve. Cut a large onion in slices and fry it in butter and flour, to thicken the soup. Season to taste. If desired, a ham bone or a piece of beef can be stewed with the peas, to be taken out when the soup is pulped through the sieve. Serve with the soup pieces of bread fried crisp in butter. ENGLISH PEA SOUP. Take a half of a shin of beef, some beef and ham bones, and, if possible, a knuckle of veal, and boil all together, in a gal- lon of water, with a little salt. Clear it of the scum, as it rises, and have ready a quart of split peas, which have been soaked in cold water over night. Boil the meat very slowly, for two hours, then put in the peas, which will have absorbed the water, with a root of celery, and two or three carrots scraped, and cut in pieces. Sift in, also, a little dried mint, and season to taste. Cook slow- ly, stirring often with a wooden spoon, for four hours. SOUPS. 29 AKTICHOKE SOUP. Have a knuckle of veal (weighing about five pounds) for din- ner. When all have dined, return the bones into the stewpan, with the liquor in which it was boiled, a nice, white onion, and two turnips. Boil some Jerusalem artichokes in milk, (skim milk will do,) then beat up all with the liquor, which, of course, must be first strained, then thickened with a small quantity of fliour rub- bed smooth in a tea cup, with a little milk. Use white pepper for the seasoning, to keep the color pure. PARSNIP SOUP. Cut in pieces half a dozen parsnips, a head of celery, and two onions ; stew them in two quarts of stock until they are tender, take them out and pulp them through a coarse sieve, and pour the pulp back into the soup, flavor with pepper and salt, and before serving pour in a little milk. CARROT SOUP. Take half a gallon of stock ; add three turnips, six carrots, three or four onions, and let them stew till tender. Take out the vege- tables, strain the soup ; take off the red part of the carrots, and rub it through a colander, make the soup about as thick as cream, with the pulped carrot. Heat it well through and serve. COLANDERED SOUP. Boil in water some peas with salt, pepper, and any vegetables. When quite soft mash the whole and bray through a sieve or col- ander. Instead of split peas you may use carrots, turnips, aspar- agus, or green peas, etc., as the staple. Put your colandered veg- etables back into the pot, and if you have any stock, thin the soup with it ; if you have no stock, thin with water, or milk and water. Boil up, and your dish is fit for table. BARLEY SOUP. In four quarts of water put two pounds of trimmings or odd pieces of meat, a quarter of a pound of pearl barley, four sliced onions, salt and pepper, with a little parsley, if you have it. Sim- mer for three hours or more. 30 SOUPS. FRENCH SOUP. Put first a gallon of water to a sheep's head nicely cleaned, then reduce it to half the quantity, and add a teacupful of pearl bar- ley, half a dozen large onions, a turnip, a carrot, a bunch of sweet herbs, pepper, salt, cloves, and a little mushroom or walnut cat- sup. Strain all oflf, cut part of the head in pieces and serve it in the soup, with a small quantity of white wine. PUMPKIN SOUP. Take three pounds of ripe pumpkin, peel and remove the seeds, cut into pieces of moderate size, and place in a stewpan over the fire with a pint of water ; let it boil slowly till soft, strain ofif all the water, and pass the pumpkin through a colander ; return the pulp into the stew pan adding nearly three pints of milk, one ounce or more of butter, a pinch of salt and pepper, and a few lumps of loaf sugar ; boil for ten minutes, stirring often. Pour it boiling into the dish, on very thin slices of bread. The sugar improves the flavor, but may be omitted. It can be seasoned with a blade of mace or a little nutmeg. GOURD SOUP. Cut two pounds of the gourd into large slices, put it into a pan with three ounces of butter, two tea-spoonfuls of salt, two of moist sugar, a little pepper, and half a pint of water ; set on the fire and stew gently for twenty minutes. When reduced to a pulp, add two table-spoonfuls of flour, stir and moisten with three pints of new milk ; boil with care ten minutes longer, and serve with toast in slices: Vegetable marrow is equally good, made into soup ac- cording to this receipt. ONION SOUP WITH MILK. Slice some onions into a stew pan, with a piece of dripping, or lard, and a little flour. When brown add a quart of boiling milk, pepper, salt, and any cold cooked vegetables at hand. Boil up once or twice, and you have a delicious food, without meat or stock. SOUPS. 31 ONION SOUP WITH WATER. Slice some onions into a stewpan, with any grease at hand, and keep them moving about till half brown, then sift in a little flour or fine bread-crumbs, and brown well. Now add a quart of boiling hot water, with salt, pepper, and some cold cooked vege- tables. This would be greatly improved if you could contrive to fry in grease a few bits of bread cut into small pieces, and add them to the soup when brown. TOMATO SOUP. Boil a shin of veal three hours, or take some soup stock. Cut up two onions, two carrots, and two turnips, and put with it ; also pepper, salt and one dozen tomatoes. Boil this two hours, and strain it through a sieve. Toast some pieces of bread a light brown ; cut them in dice form, and put them into the dish. The soup should be turned on to the toast just before it is taken to the table, as soaking long spoils it. BEEAD SOUP. Set the stock on the fire to boil ; let it simmer three or four hours. Place in a bowl bits of bread, no matter how hard and stale. Pour over them enough hot broth to soak them well ; mash fine, and put the whole into the stock. Let it continue to simmer a few minutes more after the bread mash has been added. VERMICELLI SOUP. Put a shin of veal, one onion, two carrots, two turnips, and a little salt, into four quarts of water. Boil this three hours ; add two cups of vermicelli, and boil it an hour and a half longer. Be- fore serving take out the bone and vegetable. JENNY LIND's soup. The following soup is stated by Miss Bremer, to be the soup constantly served to Mademoiselle Jenny Lind, as prepared by her own cook. The sago and eggs were found by her soothing to the chest, and beneficial to the voice. Wash a quarter of a pound of best pearl sago thoroughly, then stew it quite tender and very 32 SOTJPS. thick In water or thick broth ; (it -will require nearly or quite a quart of liquid, which should be poured to it cold and heated slow- ly ; ) then mix gradually with it a pint of good boiling cream or milk, and the yolks of four fresh eggs, and mingle the whole care- folly with two quarts of strong veal or beef stock, which should slways be kept ready boiling. Serve immediately. GERMAN PANCAKE SOUP. Make a batter with a pound of flour, a little salt, half a pint of milk ; stir well, and add two eggs beaten ; it should be of the con- sistency of cream. Make this into pancakes, fried very pale yel- low. As each one is fried, lay it on a board and double over once. Roll each slightly, and cut into strips half an inch wide, and put them into the soup tureen and pour good stock, well sea- soned and strained, over them. Serve hot. SOUP JARDINIERE. Put a bouquet of finely cut vegetables, consisting of celery, a carrot, an onion, tomatoes, — two if fresh, two table -spoonfuls if canned, — a leek, and a bunch of parsley, in a stew pan, with two ounces of butter, pepper, salt, and cover down for nearly an hour ; when cooked soft in the butter add a quart or more of broth, and two table-spoonfuls of cold jelly gravy, and leave the whole to simmer together an hour longer, or until dinner time. During the process of coming to a boil, the butter or grease rising to the top should be skimmed off and preserved, to be clarified for further AN INEXPENSIVE SOUP. Take three pounds of the neck of beef, one cow heel, carrots and turnips, half a head of celery, one bunch of tied up sweet herbs, four onions browned, one pint of peas ; put together into three quarts of water and, after boiling some hours, strain through a sieve. The best part of the cow heel may be cut in square pieces and served up in the soup. BAKED SOUP. When baking is more convenient, in four quarts of water put SOUPS. 83 one pound of trimmings or odd pieces of meat, two onions, and two sliced carrots, two ounces of rice or bits of bread, one pint of split peas, pepper and salt. Put the whole into a close jar, and bake slowly for four hours. This will make a good, wholesome food for a large family. HOTCH POTCH. Put a pint of peas into a quart of water ; boil them until they are so tender as easily to be pulped through a sieve. Take of the leanest end of a loin of mutton three pounds, cut it into chops, put It into a saucepan with a gallon of water, four carrots, four turnips, cut in small pieces ; season with pepper and salt. Boil until all the vegetables are quite tender ; put in the pulped peas a head of celery and a sliced onion. Boil fifteen minutes, and serve. SCOTCH MUTTON BROTH. Take the scrag end of a large sized neck of mutton, reserving the best half for cutlets, put it into a stewpan and boil it with three quarts of water, half a pint of Scotch barley, three leeks, three onions, a little parsley and thyme. Skim it, and after it has boiled up, let it stand on t* top of the stove and simmer for two hours, then skim again, and if it is too thick with barley add half a pint of boiling water, three or four turnips, a head of celery, and two carrots cut in pieces ; after which, let it simmer slowly an hour and a half more ; the barley should be almost wholly dissolved. The meat may be cut in pieces and served with the broth or served sep- arately. BROTH FOR AN INVALID. Cut the chicken, veal, mutton or beef, up into pieces, and put into a jar with a cover ; fill with water, adding a little salt ; close down tight, and let it simmer all day on the stove or range ; strain, and season to taste. This method extracts all the juices and strength of the meat, and Is infinitely better than boiling. MEATS. TO BOIL BEEF. If the beef is very salt put it in cold water ; if it is only slightly corned put it in boiling water, and let it cook very slowly. This will render it quite as tender as if put into cold water, and at the same time all the juices of the meat will be retained. Boil until tender, but not until ragged, so that the meat will cut clean and clear, when cold. Never buy poor, cheap pieces of corned beef, they are full of bone and gristle ; there is no satisfaction in eating from them, and they prove the most costly in the end. Fresh beef should never be boiled plain, unless it is boiled down for soup ; it may be stewed, or cooked alamode, or stuflfed and baked, provided the piece is not suitable for roasting. STEWED BEEF. Take six pounds of round of beef, place it in a deep kettle, with half a pint of water, half a pint of broth, a gill of good vin- egar, a bunch of parsley, a few cloves, a sprig of sweet marjoram, and some salt, and pepper. Let it lay in this over night, turning it several times, if it is warm weather ; it is best to give the mixture a boil up, putting the meat to it cold. The next day simmer four or five hours, adding two onions chopped small ; take up the meat, add a tea spoonful of butter braided in flour to the strained liquor, with a dash of mushroom catsup. Pour it over the meat, and serve. If more liquid is required while stewing, put in broth or gravy, if you have it, — ^if not, water. CURED BRISKET OF BEEF FOR CHRISTMAS. At night rub fourteen pounds of brisket of beef, with one ounce of saltpetre pounded very fine ; the next morning mix together MEATS. S5 half a pound of sugar, and four handfuls of common salt, and rub the beef well over with it. Let it remain in the pickle two weeks, turning and rubbing it every day ; then take it out, and put it into an earthen pan, with some suet chopped fine to cover the bottom of the pan, and the same on the top of the beef, with a little water to keep the pan from burning. Bake it slowly for six hours. Eaten cold. CURED BEEF, TO EAT COLD. Put three fourths of a pound of coarse sugar, one pound of bay salt, nearly an ounce of allspice, a tea-spoonful or less of cloves, a small piece of saltpetre, and three cents worth of cochineal, into four quarts of water ; let these all boil slowly together fully twenty min- utes ; then take from the fire, and let it stand till quite cool. Take a round of beef, from twenty to twenty-five pounds, and pour this pickle over it, turning it once or twice a day, continuing this for two or three weeks. At the end of this time it will be ready for BOILED BEEF STEAKS. It is not necessary to beat them ; cut them half an inch thick and place them on the gridiron. The fire should be clear and brisk, the gridiron should be hot, the bars rubbed with suet. Sprinkle a little salt over the fire. Turn the steaks often, keeping a dish close to the fire, in which to drain the gravy from the top of the steak as you lift it. The gridiron is best set in a slanting direction, so that fat will not fall on the coals and make a smoke. If there is a smoke, take the steak off for a moment. Over a brisk fire of coals steaks will be done in ten minutes. Then lay them on a hot plate with a small slice of butter on each piece, pouring over them the gravy, and sprinkling on a very little salt. BEEF ALAMODE. Lard a round of beef with slices of fat bacon dipped in vinegar; roll it up with chopped seasoning, cloves, sage, parsley, thyme, pepper and green onions ; bind it close and put it in a sauce pan. Tnrn it when half done, and let it stand for twelve hours on a stove. It can be eaten hot or cold. 36 MEATS. BRAISED BEEF. Take five or six pounds of rump, and cover down close in a pan, with enough butter or clarified dripping to prevent burning or sticking to the pan ; let it cook slowly fi3r an hour, then pour off the grease and put in a little broth, half a cup of rich gravy, a few and a little gravy or stock. Simmer for a quarter of an hour ; then take a meat dish, pour upon it a layer of your 58 SECONDABY MEATS. stew, a layer of bread in slices, another layer of stew, and so on, and heat in an oven. When hot, pour it over the rest of the stew hot, and serve. SAUSAGE MEAT. Take one pound of fresh pork, two pounds of lean beef, and chop them very fine ; mix this with three tea-spoonfuls of black pepper, the same quantity of salt, five of powdered sage, and five of summer-savory ; make this into small cakes and place them upon a plate. When needed, fry them in the same manner as sausages. GOOD SAUSAGES. First chop separately, and then together, a pound and a quarter of veal, free from fat, skin, and sinew, and an equal weight of lean pork, and of the inside fat of the pig. Mix them well, and sprin- kle on an ounce and a quarter of salt, half an ounce of pepper, one nutmeg grated, and a large tea-spoonful of pounded mace. Turn and chop all together until equally seasoned throughout; press the sausages into a clean pan, and keep them in a very cool place. When wanted, form them into cakes an inch thick or less flour and fry them about ten minutes, in a little butter. RISSABLES. Chop veal and ham together finely, add a few bread crumbs, salt, pepper, nutmeg, and a little parsley and lemon peel, or shallot ; mix all together with the yolks of eggs well beaten ; either roll them into shape like a flat sausage, or into the shape of pears, sticking a bit of horseradish in the ends, to resemble the stalks ; egg each over, and grate bread crumbs ; fry them brown and serve on crisp fried parsley. GR.\JSrDMOTHER's BREAKFAST BALLS. A httle cold beef, or mutton, or both ; a s^ice of ham, or salt pork ; a small quantity of bread crumbs, a little parsley, a little sage, or thyme, all chopped together, and mixed with an egg, a little melted butter, and seasoning. Take a table spoonful of the mixture, dredge it with the flour, and make into a ball, which fry a quick brown. SECONDARY MEATS. 59 This constitutes an elegant breakfast dish, and is a good way of getting rid of cold meat, particularly if hash is not liked. TURKISH DALMA. Chop the lean of any cold meat, with a quarter pound of beef wet, very fine ; mix with quarter pound of scalded rice ; season with salt, pepper, and add the yolks of two eggs. Take cabbage leaves, dip them in water, make the meat into shape of cucumbers, and fold the leaves round them, tying each with a thread ; put them into a stewpan with gravy, an anchovy, and an onion : stew a long time gently. The thread is taken off when served, and the gravy browned with flour and a little butter. TO COOK COLD MEATS. Put the cold meat into a chopping bowl, cut them fine, season with salt, pepper, a little onion or else tomato catsup. Fill a tin bread pan two thirds full; cover it over with mashed potato which has been salted and has milk in it ; lay bits of butter over the top, and set it into an oven for fifteen or twenty minutes. SAVORY WINTER HASH. Any kind of cold meat, a few cold potatoes, an onion, pepper and salt, a little dried parsley, sage, and summer savory. Chop all together. Put it in a sauce-pan, with a little gravy, or hot wa- ter, and a small piece of butter. Let it simmer gently for fifteen minutes. Turn out over thin slices of toast. It is palatable to persons who do not usually like hash. TOAD IN THE HOLE. Make a batter of six ounces of flour, one pint of milk, two or three eggs, a little lard, salt and pepper ; put into it a pound of beef sausages, and bake for an hour. Instead of beef sausages, slices of any meat you have, or half a pound of pork sausages, or a few oysters with meat trimmings, may be used. cow HEEL. Boil in water a split cow heel (one already used for stock will do) four or five hours ; then add a pint of milk, and boil for two 60 SECONDARY MEATS. hours more, adding an onion or tAvo, and if you like, a little chop- ped parsley. FRIED cow HEEL. Cut a stewed cow heel into pieces about two inches long, and put the pieces into a frying pan with bread crumbs, salt, pepper, and a little minced parsley. You will require to have grease in the pan, and it should be boiling before you put your cow heel in. About a quarter of an hour will suffice for frying. It would be a great improvement if you were to beat up an egg and dip each piece into it, before you put it into the hot frying pan. sheep's trotters. Into a stewpan put a little suet with sliced onions and carrots, thyme, salt and pepper ; let these simmer for about five minutes. Next add two spoonsful of flour and water, and keep stirring till it boils ; when it boils, put in the trotters and simmer for three hours or more. Now mix in two eggs, beaten up in milk, but do not let your stewpan boil again. Pour into a deep dish, and gar- nish with toasted bread. SWEET BREAD, LIVER AND HE.VRT. Parboil the sweet bread, and let them get cold. Cut them in pieces about an inch thick ; put on salt, and pepper and sage ; then dip them in the yolk of an egg and fine bread crumbs. Fry them a light brown. Another way is, to fry slices of salt pork until brown, take out the pork and fry the sweet bread in the fat. When done, make a gravy by stirring a little flour and water mix- ed smooth, into the fat; add spices, and wine, if you like. The liver and heart are cooked in the same manner, or broiled. calf's head cake. Parboil half a calf's head, with a little sage ; cut off the meat, put the bones back into the broth, and boil them until the broth is much reduced. Cut up the meat and put it into the jar with the tongue, mace, pepper, &c., add a few small slices of ham ; put the jar into the oven covered, and let it stand some hours until the con- tents are thoroughly done ; then mix it with the brains beaten up SECONDARY MEATS. 61 with an egg. Put pieces of hard boiled egg in a mold, pour the mixture from the jar into it, and let it get entirely cold, then turn it out. This dish can be made also with sheep's head, carefully scalded and soaked. calf's head hash. Take a calf's head or half a one, as you desire ; parboil it, cut off the best parts in slices, and set these aside for the hash. Put the rest, bones and all, with any other bones you may have, es- pecially a ham bone, each into the liquor with a bunch of sweet herbs, a sliced carrot, a fried onion, half head of celery, mace, salt, and peppercorns, according to taste. Let these ingredients stew gently together, until the liquor is so strong that, when it is cold, it will form a jelly. Strain it through a hair sieve, and after- wards through a cloth, and when cold, remove all the fat which may rise to the top. Take of this jelly the quantity that may bo required for gravy, put it into a sauce-pan, and add to it mushroom catsup, Worcester sauce, a little lemon peel, and Chili wine. Now put in the slices of meat, and let them warm gently, but do not let them boil. Before serving to table add, if you desire, a wine-glass of sherry, and a table-spoonful of brandy, and garnish with brain cakes and slices of lemon. Butter may be added to the gravy to make it thicker. lamb's head and hinge. Soak the head well in cold water and boil it a quarter of an hour. Parboil the heart, liver, and if desired, the lights ; mince them quite small, mix them with gravy, season them, pour them on sip- pets of toasted bread in a soup dish, broil the bread and lay it upon the mince. It can be garnished with sliced pickled cucum- bers and slices of bacon. BPAIN CAKES. Wash the brains thoroughly, first in cold and afterwards in hot water; remove the skin and fibers, and then boil the brains in water with a little salt, for two or three minutes. Take them up and beat them in a basin with some very finely chopped parsley, sifted sage, salt, mace, cayenne pepper, the well-beaten yolk of 62 SECONDARY MEATS. an egg, and a gill of cream. Drop tliem in small cakes into the frying pan, and fry them in butter a light brown color. A little flour and grated lemon peel are sometimes added, TRIPE. The tripe, after being corned, should be soaked in salt and water five or six days, changing the water every day ; then cut it in pieces, scrape it and rinse it. Boil it until quite tender, which will take half a day or more, and it will then be fit for broihng, frying or pickling. Drop it into a jar of spiced vinegar. FREED TRIPE. After being boiled, let it be quite cold ; cut it in pieces, roll them cornerwise, tie them with a thread, sprinkle a little salt and mace over them, roll them in eggs and crumbs, fry in fat a nice brown ; serve with onion sauce, with a little lemon and tomato catsup boiled in. STEWED TRIPE. Choose the thickest and whitest tripe, cut the white part into thin slices, and put them into a stewpan with a little white gravy, a spoonful of vinegar, a little lemon juice, and a little grated lemon peel. Add the yolk of an egg well beaten, with a little cream and chopped parsley, and two or three chives. Shake them together over a slow fire until the gravy is as thick as cream, but do not let it boil. Serve it with sippets, and garnish, if desired, with sliced lemon. BRAWN. Take the lower half of a pig's face, the feet and ears, rub them well with salt, let them remain so a week or ten days. Salt a beef tongue the same way, for the same time. Then let the face, ears, and feet boil half an hour in water enough to cover them ; take them out and clean them thoroughly, then put them back with the tongue also, and boil for three hours, or until the meat will slip from the bones. Then take it off, remove the bone, cut the meat in small pieces, the tongue into thin slices ; mix all together and sea- son with plenty of pepper, a little ground allspice, &c. Then put SECONDARY MEATS. 63 it into a mold in layers of fat and lean, press it down with a spoon, add a little liquor from the saucepan, put a heavy weight on the top, and let it stand till next morning, when it is ready to turn out and send to table. It can be sent with a piece of white paper fastened round and served, if desired, with a little sauce of mustard vinegar, and brown sugar. The beef tongue makes it much nicer, though some omit it, ii.i,fbly chopping the pig's tongue with the face, ears and feet. FISH, TO BOIL FISH. Clean and rinse the fish, wrap it in a cloth, and place it in the kettle with cold water, adding a little salt ; boil slowly but constant- ly ; let the water always cover the fish, remove the scum that rises, add a little vinegar when nearly done. The fish is done when the flesh can be separated from the back bone by running a thin sharp knifie in ; be careful not to let the fish be overdone. Drain it dry on a sieve, keeping it hot ; lay it on the fish platter carefully, so as not to break it. Serve with sauces composed of drawn butter. If a fish kettle with strainer is used, the fish need not be wrapped in cloth. Fresh cod, haddock, whiting and shad, are better for being salt- ed the night before cooking them. The muddy smell that is some- times noticed in fresh water fish, is obviated by soaking it, after cleaning, in strong salt and water ; after which, dry it on a napkin, and dress it. TO FRY FISH. Cleanse them thoroughly, dry them well, dip them in flour, or first in the beaten yolks of eggs, and then in grated bread crumbs ; fry in lard or beef drippings, or equal parts of lard and butter. Butter alone takes out the sweetness, and gives a bad color. Turn on both sides, and cook a rich yellow brown. Fried parsley, grated horse-radish, or slices of lemon are used as garnish. The fat fried from salt pork is good to fry fish in. Some fish can be dipped in Indian meal instead of flour, if preferred. Trout and perch should not be dipped in Indian meal. FISH. 65 WHITE FISH BROILED. {Lake Superior styU.) This Is one of the most delicious of lake fish. Cut it in two pieces down through the centre of the back, lay in a pan, and cover with cold water, into which you have put a table-spoonful of salt. Let it lay for two hours, this makes it firm. Then take it out, wrap it in a dry cloth, and let it remain until ready for cooking. Have a nice bed of coals, grease your gridiron well, put on a little salt, and some pepper. Broil for twenty minutes, or half an hour, accord- ing to size, turning it to brown on both sides. It will not break in pieces. Serve with white sauce. WHITE FISH BOILED. {Lake Superior style.') This is a very delicate, and highly esteemed dish. Place the fish wliole, in a fish kettle ; cover with cold water, add a table- spoonful or more of salt, and let it come to a boil. Ten minutes after it boils, will cook it. Take it out carefully, serve with e^g sauce, which is white sauce, with a hard boiled egg chopped up in it. BOILED SALMON. Draw the fish into the form of the letter S, by running a thread through the tail, centre of the body and head ; or if it is part of a fish, fold it in a clean cloth. When bent, cut two or three slant- ing gashes on each side, to prevent the skin breaking and disfigur- ing the fish. Plunge it in boiling water in which a handful of salt to four quarts of water has been mixed, and the scum arising from it skimmed off. Put in with the fish, a little horse radish. Boil until very well done, about quarter of an hour to every pound of fish ; and serve with lobster, or white parsley sauce ; garnish with sliced lemon. For vegetables, mashed potatoes, and cucumbers sliced in vinegar, can be served. A salmon should be chosen for its brightness of color, complete covering of scales, firmness of flesh, whitness of the belly, brightness of the eye, and redness of the scales. Artificial means, it is said, are sometimes adopted to give redness to the gills of salmon and other fish, to deceive in- experienced buyers. FISH. BROILED SALMON. Aboui an inch, is the proper thickness to cut the slices ; dry them with a cloth, put salt on them, and lay them skin side down, on a gridiron over hot coals. Before laying on the fish, rub the bars with lard, to prevent them sticking. When broiled suffici- ently on one side, turn the fish, by laying a plate upon it and turning the gridiron over ; then slip the salmon from the plate on to the gridiron. This prevents its breaking. S.iLMON AND SALAD. The remains of boiled salmon, instead of being pickled, as is usually done ; are very good sent to table cold, to be eaten with salad. Trim the fish neatly, ornament it with sprigs of parsley, and serve with a bowl of salad, made as follows : Boil a cauli- flower till about two thirds done ; let it get cold, break it in bunch- es, lay them in a dish, and put to it salt, pepper, oil, and vinegar. This is an excellent dish in hot weather. TO KIPPER SALMON. Lay the fish on its side and cut it from tail to head, taking care not to injure the belly by inserting the knife too far ; wash the fish well, take out the eyes, and put a pinch of salt in their place ; then sprinkle a handful or two of brown sugar over the inside, and above the sugar the same quantity, or rather more, of common salt ; lay the salmon on a flat board, the inside up ; cover with a cloth and let it remain twenty-four hours (or if wished saltish, thirty-six) in a dry place, neither too hot nor too cold. If the weath- er is fine, an hour or two of exposure to the sun and air will accel- erate the curing process. The kipper is in perfection after it has been dried twenty-four hours, but it will keep a considerable time. To cook it, cut it in slices, wrap each in a piece of paper and fry it ; send it to the table in paper. PICKLED SALMON. Scald, clean, and split the salmon ; then cut into pieces and lay them on the bottom of the kettle, with an equal quantity of water and vinegar, enough to cover them ; put in salt, pepper, six blades FISH. 67 of mace, twelve bay leaves. When the salmon has boiled enough, drain and lay it on a cloth, put more salmon into the kettle and boil ; continue doing this till all is done. "When all is cold, pack the fish, and cover with pickle ; place something heavy upon the fish to keep it down, that it may be covered entirely with the pickle, which must be occasionally poured off and scalded. Cover it close- ly to keep it from the air. BROILED SHAD. Shad should be baked, fried or broiled. For broiling, remove the roes, clean and dry thoroughly, cut into straight halves, and lay with the roes on a well-heated and well-greased gridiron, over a moderate fire ; put the cover on so that it will cook through while it is browning, and only turn once ; when it is done remove it to a warm dish, spread over a piece of butter the size of a walnut, a little pepper and salt, and put it, for a moment, in the oven ; gar- nish with sprigs of fresh parsley before serving. FRIED SHAD. Divide the two halves In pieces two or three inches wide, salt and pepper them and put them in a pan, In which the fat, to keep them from sticking, has already been made boiling hot ; fry a rich brown on both sides, cooking the Inside first, and serve hot. The roes may be fried in the same way. BAKED SHAD Baked shad does not require to be cut down the back ; only cleaned, the roes removed, and the inside filled with a stuffing made of bread crumbs, salt pork, an onion, sage, thyme, parsley, and pepper and salt ; chop all together fine, fill and sew up the shad, and place in a pan with three or four slices of the pork over it, and the roes at the side ; bake one hour, and you will have a dish fit for an editor. SHAD RLUTRE d'hOTEL. Butter a pan and lay the shad in it, with an onion sliced, a bay leaf, five cloves, the juice of half a lemon, a spoonful of vinegar, and two of gravy ; make four or five incisions on both sides of the 68 MEATS. shad, cutting down to the bone, cover with buttered paper, and put into a rather slow oven ; let it bake twenty minutes, then take it out, remove the paper, baste thoroughly and put it back ; let it remain in the oven altogether about three quarters of an hour, or an hour if the fish is a large one, basting frequently with the liquor in the pan ; then take it out, fill the incisions with chopped parsley and butter, and put back, while making a sauce of a little butter, flour, broth, and lemon juice, into which pour all the liquid sur- rounding the shad ; boil up once, dish the fish, and pour the sauce over it. FRESH MACKEREL. This is a Spring luxury. Purchased in the city they are already cleaned, and require only to be rolled in a clean cloth, put in cold water, and cooked for five minutes, after coming to a boil ; serve with parsley sauce, made with a table-spoonful of flour, mixed smooth with cold milk, and a piece of butter the size of a small egg ; garnish with green parsley, and eat with stewed gooseberries. SOUSED MACKEREL. Take fresh mackerel, well cleaned, and boil them for a few min- utes, or until tender, in salt and water. Take of the water in which they were boiled, half as much as will cover them ; add the same amount of good vinegar, some whole pepper, cloves, and a blade or two of mace. Pour over hot. In twelve hours it will be ready for use. Shad is very nice soused in the same way. BOILED BASS, ROCK FISH, ETC. These should be boiled plain, leaving on the head and tail. Let them boil steadily half an hour, serve with drawn butter mixed with finely chopped eggs, which have been boiled three quarters of an hour. PICKED UP CODFISH AND POTATOES. This is as old and esteemed a dish as pork and beans. Put your salted codfish in soak the night before ; pick it off in shreds the next morning, and scald it in a saucepan, pouring off the wa- ter just before it comes to a boil ; this will freshen it sufliciently. FISH. 69 Put in then a little more water, a small piece of butter, and a few shakes of pepper, and let it cook till it is tender. When it is done, thicken it with a beaten egg, but don't allow it to boil ; and mix it with double its bulk in potatoes, mashed finely with milk, and season with pepper and a little salt. Pile up as near like a haystack as possible, pour over the whole some good egg sauce, and garnish with parsley and egg rings. BAKED COD, BLACK FISH, HADDOCK, ETC. Spread little slices of bread with butter ; pepper and salt them and lay them inside the fish. Then take a needle and thread and sew it up. Put a small skewer through the lip and tail, and fasten them together with a piece of twine. Lay it into a dish, in which it it may be served ; put two or three thin slices of salt pork upon it, sprinkle salt over it, and flour it well. Baste it several times with the liquor which cooks out of it. A fish weighing four pounds will cook m an hour. BROILED WHITINGS. Make a brine with salt and water, sprigs of parsley, shallots and onions, and let the whole boil together for half an hour; strain it and boil the whitings in it, adding a third part of milk. Drain them when done, and make the following sauce for them : A piece of butter, some flour, two whole green shallots, pepper, and salt. Thicken this with cream ; take out the shallots, and pour the sauce over the whitings. WATER SOUGHT, OR SOODJEE. This mode of dressing fish may be used for soles, flounders, and also fresh water fish of almost any description. The fish should be thoroughly cleansed and put into a stew-pan, with sufficient cold water for broth, a very small quantity of white wine vinegar, and some salt. While boiling they must be carefully skimmed ; and when thoroughly done, served in the liquor in which they were boiled ; to which should be added some roots of parsley, cut, trimmed, and boiled. A few parsley leaves, boiled to a nice green, should be strewed over the fish, and bread and butter sent up to eat with the souchy. 70 FISH. FRIED COD AND HADDOCK. Cut the fish in pieces about the size as to help at table ; wash and wipe thera dry, roll them in Indian meal. Fry some pieces of salt pork ; take out the pork, and put into the frying-pan some lard ; when it is quite hot put in the fish and fry it a light brown ; dish it with the fried pork, serve with drawn butter. COD OR SALMON CUTLETS. To one and a half pounds of cold boiled fish, put half a pound of cold potatoes, half a pound of butter ; pepper, salt, and a little mace, and some anchovy sauce. Pound all these together in a mortar, thoroughly. When well beaten, make the mixture into the shape of small cutlets, dip thera in egg and bread crumbs, and Iry them until they are of a light brown color. They are excellent as a side dish or entree. FISH ROES IN CASES. Put the soft roes from half a dozen broiled mackerel or shad into paper cases, with shred parsley, a little rasped bread, butter, salt, and pepper. Bake them, and serve them up with lemon juice squeezed over them. SMALL FISH FRICASSEED. Fry the fish a nice brown color, and drain them. Take another small fish, remove all the meat from it, and chop it fine, mixing with it a little grated bread, some lemon peel, chopped parsley, pepper, salt, nutmeg, the yolks of an egg, and a little butter ; make this up into small balls and fry them. Into some good gravy thickened with flour, put some red wine, and boil it up adding cayenne pepper, catsup, and lemon juice ; place the fish and balls in it, simmer them a few moments, and serve, garnished with lemon. TRENTON FALLS FRY. Let some small fish soak in the juice of two lemons, with salt, pepper, and chopped sweet herbs. After taking them out, drain them, and stuff them with crumbs of bread, boiled in milk, and FISH. 71 beat up Tvith the yolks of two eggs ; then sprinkle them with flour, and fry them of a good color. Serve them up on fried parsley. They should be very dry and crisp. FISH AND MACARONI Rub the inside of a mold with fresh butter, and strew grated cheese at the bottom of it to the thickness of about an inch ; then put in a layer of macaroni of about the same thicknfess. Upon this lay some fish of whatever kind preferred, boned, cut in pieces, and strewed with parsley, thyme, and shallots finely chopped ; also some pounded spices and cayenne pepper, adding another layer of macaroni and cheese. Bake it for an hour in a moderate oven, carefully turn it out into a dish, and serve it up with a little good stock gravy round it. FISH AXD MACARONI. Boil the macaroni in water until tender, drain it, and cut it into short pieces. Remove the bones and skin from any kind of white boiled fish, tear it into small pieces, and mix it with the macaroni. Then make a sauce of two ounces of butter, the yolks of one or two eggs, salt, pepper and a little lemon juice. Heat this in a sauce-pan, pouring in half a pint of good melted butter, stir it, and put in the fish and macaroni. When hot, pour it out in a dish, heaping it in the centre ; sprinkle fine bread crumbs over it and bake the top a light brown color in the oven. FRIED SMELTS. Split them just far enough to clean them ; lay them in salt and water, and let them remain an hour ; then wash and wipe them, have ready two eggs beat up in a plate, and some cracker crumbs in another plate ; put about two pounds of lard into the frying pan ; set it on the fire until it is very hot ; dip the smelts into the eggs, roll them in the crumbs, and put them into the boiling fat ; fry them a light brown ; serve them hot, with drawn butter. FRESH HERRINGS These can be broiled or fried. After scaling and cleaning them nicely, split them quite open, wash the insides with care, dry them 72 FISH. in a cloth, remove the head, tail and back bones, rub the insides with pepper, salt, and a little pounded mace ; stick small bits of butter on them ; skewer two of the fish together as flat as possible, the skin of both outside ; flour and boil them in twenty to twenty- five minutes, or fry them about ten minutes, until brown ; and serve ■with melted butter mixed with a tea-spoonful of mustard, some salt, and a little vinegar or lemon juice . TO DRESS FISH A SECOND TIME. Put four table spoonsful of bread crumbs to a small quantity of fish ; add two eggs, two ounces of butter, a little essence of ancho- vy, and a little pepper, salt and cayenne. Mix these all well with the fish, which should previously be taken from the bones, and steam it until it is heated through. Any cold boiled fish may be dressed this way. FISH PUDDING. Take cold boiled fish, the part that is white, and mashed pota- toes, an equal quantity ; mix well together, breaking the fish very fine ; add two ounces of melted butter, or cream instead of the butter ; season with salt and pepper. Butter a pudding dish, put the mixture in, keeping the top rough, and put it in the oven till heated through, and the top nicely browned. CHOWDER. For a capital Spring chowder, put a layer of fresh fish, cod, or haddock ; then a layer of split crackers, sliced onions, and raw potatoes sliced very thin ; strew a little salt and pepper over this layer ; then put in more pork and fish, crackers, onions, and pota- toes, and so on, until the ingredients are exhausted ; over this mixture pour a bowl of liquid, composed of two table-spoons of flour, mixed smooth with milk and water ; add milk and water to the flour until there is sufficient to just cover the contents of the pot ; cover down tight, and cook slowly two or three hours. FISH CHOWDER. Pare, and cut into slices, seven or eight potatoes, and put them in a basin of cold water ; cut a fresh cod into slices, then fry a FISH. 73 few slices of fat salt pork ; lay the pork in the bottom of the stew kettle ; place two or three slices of fish on it, then a layer of split crackers, then some potatoes, and so on, with alternate layers, until the kettle is fall ; put in a little pepper and salt. Put in a quart of water ; mix one table-spoonful of flour, in half a pint of water, and pour in, after it begins to stew. Cover very tight, and stew three hours. FISH CAKES. Mix together a pound and a half of mashed potatoes, a pound of cold boiled fish, either salt or fresh ; add a little milk and butter, one egg if desired ; pepper, onions, and a Uttle chopped thyme, and salt if the fish requires it ; sprinkle on a little flour, and fry them a light brown in small, thick cakes. STEWED SALT COD. Soak and scald the fish until suflSciently freshened ; pick it into shreds, and stew it with milk to moisten it, a little butter rolled in flour, and pepper to taste. Stew gently a few minutes, and serve hot. CAPE COD CHOWDER. Fry some slices of sweet, salt pork till they are crisp ; pour off part of the fat ; take out the rashers and set them aside, where they will keep hot. Put in a layer of potatoes first, with a little onion, then pepper, then a layer of butter crackers, then a layer of fish, then a little more fat, more potatoes, more onion, more pepper, more butter crackers, more fish, and so on until the ket- tle is two thirds full ; then put on top whatever fat may be left ; fill up with water, cover close, and let it cook an hour or an hour and a half, according to quantity. A little salt may be required. Serve with the rashers placed round the dish on toast and pickle. CLAM CHOWDER. This is made in the same way, only they require a great deal of pork, and be careful to get soft shell clams. SALT CODFISH AND POTATOES. Soak a thick piece of fish over night, pour out the water and 4 74 FISH. cover it •with fresh, lukewarm water, and let it stand a short time ; then put it in lukewarm water over the fire and let it simmer, but not boil, for an hour and a half or two hours, until it is done ; re- move the skin ; serve with drawn butter or egg sauce, with whole boiled potatoes to be mashed or cut bv each person with the fish, on their own plate. Serve also, if convenient, cucumbers in vin- egar, pickles or nasturtiums. The fish can be garnished with hard boiled eggs. The cold fish left, will make a fine hash, or may be prepared in fish cakes. SHELL FISH, EELS, Etc. OYSTERS ETIQUETTE. Procure two dozen oysters. Have them opened, and throw them into a clean basin or soup plate. Take a small bunch of parsley, chopped quite small, a little raw lemon rind ditto, half a nutmeg grated, and the crumb of a stale French roll, also grated. Let the latter be well mixed together, adding one drachm of cay- enne pepper. Have at hand the yolks of three fresh eggs, beaten up into a fluid ; dip the oysters separately into the eggs, and roll them in the crumb of the loaf until they are all encased in a bread coating or covering. Put a quarter of a pound of good butter into the oven, with a brisk fire, until the former is fully melted, arranging ■ your oysters on the tray of the oven at your convenience. Keep the oysters continually turned until they assume a perfectly brown, crusty appearance. When fully baked, serve them up with a plate of bread and butter, cut thin, and use salt at discretion. A stick of celery eaten with them, adds greatly to the relish which the fish impart when served in this way. STEWED OYSTERS. Boil up the oysters in their own liquor, with a piece of butter the size of a walnut, and pepper and salt to taste. Have ready a pint or more of rich boiled milk, the quantity according to the number of oysters. Pour it hot into the soup tureen, and as the oysters come to a boil, skim them, let them boil up once, and then pour them into the milk. SCALLOPED OYSTERS. Wash out of the liquor two quarts of oysters ; pound very fine eight soft crackers, or grate a stale loaf of bread ; butter a deep 76 SHELL FISH, EELS, ETC. dish, sprinkle in a layer of crumbs, then a layer of oysters, a little mace, pepper, and bits of butter ; another layer of crumbs, an- other of oysters, then seasoning as before, and so on until the dish is filled ; cover the dish over with bread crumbs, seasoning as before ; turn over it a cup of the oyster liquor. Set it in the oven for thirty or forty minutes to brown. This is an excellent way to prepare oysters for a family dinner. FRIED OYSTERS. Select fine, large oysters, dry them out of their own liquor. Have ready a plate of egg, and a plate of bread crumbs. Let them lay in the egg a few minutes, and then roll them in the bread crumbs, allowing them to remain in these also, for a minute or two ; this will make them adhere, and not come off as a skin, when in the pan. Fry in half butter and half lard, in order to give them a rich brown. Make it very hot before putting the oys- ters in. OYSTER PIES. Take a deep dish, cover it with puff paste, lay an extra layer around the edge of the dish, put in the oven and bake nicely. When done, fill the pie with oysters ; season with butter, salt, and pepper, sprinkle a little flour over them and cover with a thin crust of puff paste ; bake quickly ; when the top crust is done, the oys- ters should be. Serve immediately. OYSTER PATTIES. Beard the oysters, and, if large, halve them ; put them into a saucepan with a piece of butter rolled in flour, some finely shred lemon rind, and a little white pepper, and milk, and a portion of the liquor from the fish ; stir all well together, let it simmer for a few minutes, and put it in your patty pans, which should be al- ready prepared with a puff paste in the usual way. Serve hot or cold. OYSTER LOAVES. Cut out a piece of the size of a quarter of a dollar from the top of half a dozen buns, scoop out most of the crumb, put a portion of the latter with a good bit of butter, and about two dozen fresh SHELL FISH, EELS, ETC. 77 oysters into a frying pan and fry all together for five minutes, add a little cream or milk and seasoning. Then fill the loaves, allow- ing four oysters to each ; replace the pieces of crust on the tops, butter the outsides. and place them for a short time in an oven to get crisp. Serve them hot or cold. OYSTERS AND MACARONI. Slowly stew some macaroni in good gravy till quite tender ; (hen lay it in a pie dish, put in a good layer of fresh oysters, beard- ed ; add pepper, salt, a little grated lemon rind, and a tea-spoon- ful of cream, or olive oil if preferred. Strew bread crumbs over, and just brown it in a tolerably brisk oven. Serve with plenty of lemon juice, or a sauce piqiiante. OYSTERS FOR LUNCH. Take a fine oyster, wrap it thinly with bacon, fastening it with a little skewer. Lay it on a piece of toast, and put into a Dutch oven or a hot stove oven, a very little time. Prepare as many in this way as desired. •^ PICKLED OYSTERS. — No 1. " Wash fifty large oysters in their own liquor ; wipe them dry, strain the liquor off, add to it a dessert-spoonful of pepper, the same of mace, the same of salt, the same of whole cloves, and a pint of vinegar. Let the oysters come to a boil in the liquor, then drain them off with a skimmer ; put them into a jar ; boil the pickle up, skim it, and when it is cold, pour over the oysters. They will be ready for use in twenty-four hours. PICKLED OYSTERS. — ^No. 2. Put the oysters, say two hundred, with their juice, into a large saucepan on the fire ; let them simmer, but not boil, until the edges curl, and they become solid, but not shriveled. Be careful about this. Strain off the juice, and wipe the oysters with a nice, clean cloth. Let the juice settle, then pour off about a quart, leaving the sediment undisturbed ; to this clear juice add one pint white wine, or other vinegar, a little mace, two dozen cloves, and a handful of black peppers. Heat it over the fire, but don't let it 78 SHELL FISH, EELS, ETC. boil ; pour it while hot, over the oysters. Put them in a stone jar, and in two days they will be very nice for use. STEWED MUSCLES. Open the muscles in their own liquor. When ready for use drain off the liquor and wash them in clear water. Then add to the liquor, or as much of it as is needed, an equal amount of water and of white wine, a blade of mace and a little whole pepper ; boil them, and after awhile drop in the muscles, letting them just boil up, and thicken them with a piece of butter and flour. They can be served with sippets of bread and the liquor. FRIED EELS. After the eels have been skinned and cleaned, split them open and cut them in short pieces. Then make a pickle of vinegar, lemon juice, sliced onion, salt and pepper ; place the eels in it and let them lie two or three hours. Roll them in flouf and fry in lard or clarified butter. Place them on the table dry, with fried pars- ley, using plain butter for sauce. SPATCIIED EELS. Take two pounds of eels, scour their skins with sand and salt, wipe them dry with flannel, gut them, cut them into short pieces, saturate them with the beaten yolk of an egg, and then roll into a plate containing crumbs of the inside of stale bread, chopped parsley, a sprig of sweet marjoram, a sprig of bruised anchovy, half a nutmeg grated, and some cayenne pepper, and salt all mixed. When well rubbed in these, baste them before a clear bright fire, with plenty of butter, until they are covered with a brown crust. Serve them with plain or melted butter for sauce. COLLARED EELS. Select a large eel, gut it and bone it without skinning it, and rub the inside with salt, pepper, mace, allspice, powdered cloves, chopped sage. Parsley, thyme, savory and knotted marjoram also improve the taste. Roll it tight, tie it, and boil it well in salt water. Then add vinegar, and when cold keep it in pickle. SHELL FISH, EELS, ETC. 79 STEWED EELS. Wash the eels well, and cut into pieces two or three inches long. Place them in the pan with an onion, cloves, a bundle of sweet herbs, a blade of mace, some whole pepper in a muslin rag, and add enough water for sauce. Let them stew softly, and add the juice of half a lemon, and a piece of butter rolled in flour. When they are tender, take out the onion, cloves, herbs, mace, and pep- per, put in sufficient salt to season, and serve it with the sauce. BOILED EELS. Boil them in a little water with some parsley until tender, sea- son them properly, and serve them with the liquor and the parsley. Use chopped parsley and butter for sauce. EEL PEE. Cut up the eels in one or two inch lengths, line the dish with potato paste, such as used for meat pies ; put in the eels, season with pepper, salt, parsley, and a little butter. Pour over a little stock, or a few spoonsful of gravy, a spoonful of mushroom catsup, and dredge with flour. Cover with potato paste, and bake an hour and a quarter. This is for family use ; if company is expect- ed, a richer paste may be used. LOBSTERS. To choose lobsters that are boiled, select those that are heaviest, and of a middling size ; if they are fresh the tail will flap back with a springy motion, when raised up. TO BOIL A FRESH LOBSTER. Put it into a fish kettle of boiling water, into which a handful of salt has been thrown ; boil it briskly for half an hour, then wipe off the skum, and rub over it a little sweet oil. When cold, break off the claws, and crack the shell, but do not disturb the meat ; set the body upright in the dish, with the claws and tail around it. MRS. MAJOR D.'s LOBSTER SALAD. Boil the lobster about half an hour. When it is cold, take it 80 SHELL FISH, EELS, ETC. from the shell, being careful to take out the vein in the back. To six lbs of lobster, take two heads of salad, one cup of melted butter ; two table-spoons of mustard, mixed with a little vinegar. Salt and pepper to taste. Chop these together, and spread on a flat dish. Then beat six eggs, and mix with half a pint of vine- gar. Put this on the stove to thicken, stirring constantly : when cold spread it over the lobster. For another receipt, see *' Salads." CRABS AND CRAYFISH. These are boiled in the same manner as lobsters. LOBSTER SAUCE. Mash the ft-esh eggs of a hen lobster ; strain, and reserve ; di- vide the flesh into small pieces, dust it with flour to prevent it ad- hering together, and put it into a white sauce, allowing it to simmer for a minute, before puttmg in the eggs ; when these have been added, it will assume a brilliant red, and should be removed from the fire instantly, before it has time to darken. Such flavor as anchovy, or lemon, may be added at the table. CRAB AND LOBSTER CUTLETS. Take out the meat of either a large lobster, or crab, mince it, and add two ounces of butter browned with two spoonfiils of flour, and seasoned with a little pepper, salt, and cayenne ; add again about half a pint of strong stock, stir the mixture over the fire until quite hot, lay it in separate table-spoonsful on a large dish. When they are cold, form them into the shape of cutlets, brush them over with the beaten yolk of an egg ; dip them into grated bread crumbs, fry them of a light brown color in clarified beef drip- ping, and place them round a dish, with a little fried parsley in the centre. LOBSTER BALLS. Mince the meat with the coral, season, make it in balls mixed with bread crumbs and butter, dip them with the yolk of an egg and flour if desired, and fry them brown in hot lard ; for lobster patties, place minced lobster in the shell in puff paste, and bake. SHELL FISH, EELS, ETC. 81 LOBSTER CURRY. Put the meat of a large lobster into a stew-pan with a blade of mace, a large cup of veal stock or gravy, and a table-spoonful of com starch, mixed smooth with a little milk, or cream. Add salt, a small piece of butter, a dessert-spoonful of curry powder, and the juice of half a lemon ; simmer for an hour, and serve. MUSHROOMS. HOW TO KNOW MUSHROOMS. To know the mushroom from the poisonous toadstool, observe the mushroom has no bad smell, that its top skin will readily peel off; there is a thick meat between the skin and the red gills or plates ; the gills are of a pinkish or rosy hue, though turning brownish by age, but are never of the lurid brown of the toad- stool ; when sprinkled with salt and allowed to stand, the mush- room gives out juice, the toadstool becomes dry and leathery. MUSHROOM FRICASSEE. Put a quart of fresh mushrooms, cleaned, into a saucepan, with three spoonsful of water, three of milk, and a little salt, and set them on a quick fire. Let them boil up three times, after which take them off and mix in half a pint of milk, a piece of butter rolled in flour, and a little grated nutmeg. Put them into the saucepan, shaking it well occasionally, and when the liquor is thick, stirring them carefully in the saucepan with a spoon, all the time, and seeing that they do not curdle. MUSHROOM POWDER. Wash half a peck of large mushrooms quite clean from grit, and cut off the stalks. Put them in a saucepan, without water, containing a quarter of an ounce of mace, two spoonsful of pound- ed pepper, two onions stuck with cloves, a handful of salt, some allspice and nutmeg, if liked, and a quarter of a pound of butter. Let this stew till the liquor is dried up, then place them on sieves until they are sufficiently dry to be beaten to a powder. Bottle this and closely cork it. To give a good flavor to soup or gravy, MUSHROOMS. 83 a tea-spoonful of the powder must be added a minute or two before it is taken from the fire. MUSHROOM POWDER.— 2. Wipe the mushrooms clean and pare the skin from the large ones. Put them on paper, and place them in a cool oven to dry. Lay them before the fire until crisp, then grind and sift them through a fine sieve, and keep the powder in small closely corked bottles. MUSHROOM LOAVES. Well wash some small button mushrooms, such as are generally used for pickling, and boil them for a few minutes in a very little water. Add to them a small quantity of cream, a piece of butter rolled in some flour, salt and pepper, then boil up all together again. Cut off a piece from the end of some rolls, scoop out the crumb ; in its place put the prepared mushrooms, and replace the end of each roll. MUSHROOM TOAST. Remove the stems, and red inside, and skins, from a pint of freshly gathered mushrooms. Dissolve a little butter in a stew- pan, throw in the mushrooms, season with cayenne pepper, and toss them over the fire for about ten minutes ; add a tea-spoonful of flour, and stir until all is slightly browned. Cut a crust about an inch thick from the under part of a loaf: scoop it out in the centre ; butter it, and boil it over a brisk fire ; then place it upon a hot dish before the fire. Pour in by degrees a tea-cupful of cream or new milk to the mushrooms ; flavor with a few drops of catsup ; stew gently for two minutes, and pour them into the crust. Serve hot. STEWED MUSHROOMS. Choose large button mushrooms, wipe them with a wet flannel, and put them into a stew-pan with a little water. Let them stew gently for a quarter of an hour ; then put in a pinch of salt, work a little flour and butter to make it as thick as cream. Let it boil for five minutes, and before dishing it up, add two large table- 84 MUSHROOMS. spoonsful of cream mixed with the yolk of one egg. Shake the sauce-pan over the fire for a minute or so, to warm the contents, but do not allow them to boil, for fear they might curdle. Put some sippets around the inside of the dish, and serve hot. £For pickled mushrooms, see Pickles.] FOWLS AND GAME. ROAST tuk: Have a stuffing prepared of bread crumbs, sausage meat, or sweet salt pork, chopped fine, thyme, summer savory, and one onion; with pepper, and salt in about equal proportions. If the liver and heart are not used with the gizzard, to make the gravy, they also may be chopped, and mixed with the stuffing. Fill the body, sew up the opening, truss it, and if you choose, place a ring of sausages round the neck of the turkey. Put in the pan with a cup of hot water ; roast slowly at first, and baste frequently ; if there is danger of scorching, cover the breast with white paper. It will require, if of good size, two and a half to three hours to roast ; and should be served with a rich brown gravy, and with the sausages browned and lying on the breast. If sausages are not liked, thin slices of sweet salt pork should be laid over the breast, and round the neck. BOILED FOWL. Boil the liver, gizzard, heart and lower part of the legs, in a very little water, chop them fine, mix them with drawn butter and bread crumbs, and season with salt, summer savory, and a little pepper. Stuff the fowl with this ; put it in sufficient water to cover it well, and stew it gently until tender ; serve with drawn butter. ROAST DUCKS. Clean and truss them nicely, and fill their bodies with a stuffing made of half mashed potatoes, and half sage, and onions, well 86 FOWLS AND GAME. seasoned with pepper and salt. Baste them with slices of sweet fat pork in the pan, and baste frequently. Make a rich gravy, into which put a table-spoonsful of Worcestershire sauce. Serve with apple sapce. For a change one of a pair of ducks may be stuffed with prunes. ROAST FOWL. The fowl being drawn, and prepared, fill the body with a dress- ing of bread and butter, seasoned with pepper, salt, and summer savory ; sew up the opening, truss it, oil it with butter, roast it rather fast without scorching, the first half hour, heating all sides evenly ; baste it all over every five minutes, and after that, roast rather slowly three quarters of an hour or more, until the fowl is done through. If not sufficiently browned, wet it over with a little yolk of egg, sprinkle it with flour, and let it stand a little longer, till browned evenly. BOILED FOWL. Divide the fowl at the back, lay the sides open, and skewer the wings as for roasting. Boil over a clear fire, seasoning with pepper, salt, and a little butter. Serve them immediately, on a hot dish. MR. DEMOREST's chicken FRICASSEE. Prepare a couple of nice plump chickens ; joint them , dividing the wings, side, breast, and backbones, and let them lie in clear water half an hour ; remove them then to a stew-pan, with half a pound of good, sweet salt pork cut up in pieces ; barely cover with water, and simmer on the top of the stove or range for three hours ; when sufficiently tender, take out the chicken, mix a table- spoonful of flour smoothly with cold milk, and add a little fine dried or chopped parsley, sage, and thyme, or summer savory, and stir gradually into the liquor ; keep stirring till it boils ; season v/ith pepper and salt to taste ; and then put back the chicken and let it boil up for a few moments in the gravy; garnish with' the green tops of celery. BOILED GOOSE. Dress and singe it, put it into a deep dish, cover it with boiling FOWLS AND GAME. 87 milk and leave It all night. In the morning wash off the milk and put the goose into cold water on the fire ; when boiling hot take it 'off, wash it in warm water, and dry it with a cloth. This process takes out the taste of oil. Fill the body with a dressing of bread crumbs seasoned with pepper, salt, and butter, two chopped onions, if relished, and a little sage, and close it. Put it into cold water and boil gently until tender, about an hour. Serve with giblet sauce, and with pickles, or acid jellies. For vegetables have beets, turnips and cauliflower. ROAST GOOSE. Make a dressing of two ounces of onion, an ounce of green sage chopped fine, a coffee cup of bread crumbs, a little pepper, and salt; do not quite fill the goose, but leave room to swell. The yolks of two eggs can be added to the dressing, if desired. Roast two hours or less, and serve with gravy and apple sauce. DUCK, WITH GREEN PEAS. Roast a duck until about half done. Place it into a stew-pan, with a pint of good gravy, and a very little sage ; cover it close, and let the duck continue to simmer in the pan, for half an hour ; then put in a pint of boiled green peas ; the peas are put in the pan to thicken the gravy. Place the duck on a dish, and pour the gravy and peas over it. NEW YORK MOCK DUCK. Procure a good rump steak, fill it with duck stuflSng, bread, a little sweet salt pork, sage, chopped onions, and pepper, and salt ; roll it up, skewer the ends tight ; tie a string round the middle, and simmer with a little stock, in a covered pan, for two hours ; take it out, put in the oven, and bake for another hour without cover. TURKEY STEWED WITH CELERY. Choose a fine hen-turkey, and stuff it with some force meat as for veal, viz : four ounces of bread crumbs, the grated rind of half a lemon, a quarter of an ounce of savory herbs, minced fine, salt and pepper, two ounces of butter, and the yolk of an egg. All these ingredients to be well mLxed together. Skewer the 88 FOWLS AND GAME. turkey as for boiling, and put it into a large sauce-pan filled with water, and let it boil until tender. Take up the turkey and put it into another sauce-pan, with sufficient of the water in which it has been boiled, to keep it hot. Wash well about four good sized heads of celery, put these into the sauce-pan with the rest of the water in which the turkey has been boiled, and stew them until tender. Take them out and put in the turkey, breast downward, and let it stew for a quarter of an hour ; place it on a hot dish be- fore the fire, thicken the sauce with butter and flour, and a break- fast-cup of cream ; put it in the celery to warm, and pour the sauce and celery hot over the turkey. STEWED CHICKEN. Divide a chicken into pieces by the joints, and -put into a stew- pan, with salt, pepper, some parsley, and thyme ; pour in a quart of water, with a piece of butter ; and when it has stewed an hour and a half, take the chicken out of the pan. If there is no gravy, put in another piece of butter, add some water, and flour, and let it boil a few minutes. When done, it should be not quite as thick as drawn butter. COLD CHICKEN FRIED. Place the cold chicken, divided into small joints, into a deep dish, and cover then with salt, pepper, a little melted butter, the juice of a lemon, and some chopped parsley and onion. Let the meat soak three or four hours in this, turning it once in a while. Then take them out, sprinkle flour over them, and fry them. When done, pile them high on a dish, and pour a good gravy sauce, seasoned and flavored with sweet herbs , round them. VOL-AU-VENT OP CHICKEN. ■ Make a case of puff paste, and fill it, when baked, with minced chicken, prepared as follows. Take "the meat of a cold chicken, and mince it small. Take half a pint of stock, thicken it with a little flour, flavor with salt, and nutmeg, and let it boil well ; then add two or three mushrooms chopped small, a teacupful of milk, and the minced chicken. As soon as the mushrooms are cooked the mince is done. This may be served on a dish alone. Or put FOWLS AND GAME. 89 into vol-au-vent cases, and ornamented with a few button mush- rooms, stewed in white sauce, on the top. CHICKEN WITH CHEESE. {A French dish). Braise a couple of chickens, and when nearly done, add to them some good stock, vegetables, white wine and butter, season- ing according to taste. When done, strain some of the liquor into a dish, and grate into it some parmesan cheese ; place the chickens in this, pour over them the remainder of the gravy, grate more parmesan over them, and bake the whole. CHICKEN PUFFS. Mince up together the breast of a chicken, some lean ham, half an anchovy, a little parsley, some shallot and lemon peel, and sea- son these with pepper, salt, cayenne, and beaten mace. Let this be on the fire for a few moments, in a little good white sauce. Cut some thinly rolled out puff paste into squares, putting on each some of the mince ; turn the paste over, fry them in boiling lard, and serve them. These puffs are very good cold. CHICKEN LOAF. Bone a chicken carefully, and fill it with chopped sweetbread well seasoned ; make it as nearly as possible into its original form, tie it up in bacon, and having wrapped a cloth round it, boil it in some white wine, good stock, and sweet herbs. When done, untie it, use the bacon as garnish, cut in narrow strips, and serve up with some rich sauce. CHICKEN POT PIE. Divide the chicken into pieces at the joints ; boil until part done, or about twenty minutes, then take it out. Fry two or three slices of fat salt pork, and put in the bottom, then place the chicken on it with three pints of water, two ounces of butter, a tea-spoonful of pepper, and cover over the top with a light crust, made the same as for biscuit. Cook one hour. MRS. MAJOR D.'S CHICKEN PIE, FL^VVORED WITH OYSTERS. Cut up a good sized chicken and stew until tender ; meanwhile 90 FOWLS AND GAME. seasoning it. After lining the sides of your pan with paste, put in it a quart of oysters, seasoning them. Then throw in the chicken. Take the water in which the chicken was stewed, and thicken it with flour. Fill the pan with the thickened liquor, cover it all with paste ; ornament with pastry, and bake till the crust is a nice brown, or about twenty minutes in a quick oven. PLAIN CHICKEN PIE. Take a chicken and cut it in pieces. Stew it in water enough to cover it. When tender, line a deep dish with pie crust, take the chicken out of the liquor, put it in the dish with three or four slices of pork, and two ounces of butter, the latter cut in small pieces ; add some of the liquor, flavor with mushroom catsup, and thicken with flour. Cover it with pie crust, and bake it in a quick oven about an hour. THANKSGIVING CHICKEN PIE. Cut two chickens into small members as for fricassee ; cover the bottom of the pic-dish with layers of veal and ham placed alter- nately ; season with chopped mushrooms and parsley, pepper and salt, then add a little gravy ; next place in the dish the pieces of chicken in neat order, and round these put slices of hard boiled egg in each cavity ; repeat the seasoning and the sauce, lay a few thin slices of dressed ham neatly trimmed, on the top ; cover the pie with puff-paste, ornament this with pieces of the same cut into the form of leaves, &c. ; egg the pie over with a paste-brush, and bake it for one hour and a half. AUNT ABBY'S CHICKEN PIE. Joint two plump, tender chickens, stew them half an hour m barely enough water to cover them, take them from the liquor, and lay them in a deep dish, with some thin slices of very sweet, nice salt pork, and a few halves of small butter crackers. Season the liquor highly, and pour over the chicken. Have ready a nice top crust, and put a rim of it first round the edge of the dish, wet it slightly, so that the other edge will stick close, and ornament the top with pastry. For family use, or to eat cold, for breakfast, or for lunch, put a FOWLS AND GAME. 91 laylsr of cookecJ* potatoes in the bottom of the dish. The gravy will form a thick jelly round them. Omit the crackers. PRAIRIE CHICKENS. Skin the chickens, which makes them sweeter ; cut them open on the back and through the breast. Fry them in butter, with salt and pepper to the taste. Cook them to a nice brown. ROAST PRAIRIE CHICKENS. When they are nicely prepared, fill them with a stuffing of bread crumbs, a slice of salt pork chopped fine ; sage and onion and pepper and salt to season sufficiently. Roast slowly for the first half hour, briskly the last half hour. Serve with mushroom STEWED PRAIRIE CHICKENS. Prepare the chickens the same as for roasting. Put them in a stew-pan with some stock or water, and a cup of cold gravy, a lit- tle lemon, a clove or two, and some pepper and salt. Add after awhile a few spoonsful of tomato sauce. Stew slowly for a couple of hours, serve with a little tomato catsup added to the sauce, and a light thickening of butter and flour. DEVILLED turkey's LEGS. Score the legs of a roasted turkey ; sprinkle them with cayenne, black pepper and salt ; boil them well, and pour over them the following sauce, quite hot; Three spoonsful of gravy, one of but- ter rubbed in a little flour, one of lemon juice, a glass of port wine, a spoonful of mustard, some vinegar, two or three chopped green chillis, a spoonful of mushroom catsup, and Harvey sauce. ALICE caret's IVUNCED CHICKEN. Mince all that is left of cold roast, or boiled chickens. Warm it with half a cup of cold gravy and a table-spoonful of mushroom sauce. Pile it in the centre of a dish, and place round it alternate- ly small and very thin slices of broiled ham, and Doached eggs on toast. 92 FOWLS AND GAME. HASHED FOWL. Take the meat from a cold fowl, and cut it in small pieces. Put half a pint of well-flavored stock into a stew-pan, add a little salt, pepper and nutmeg, and thicken with some flour and butter ; let it boil, then put in the pieces of fowl to warm ; after stewing sufficiently, serve with some poached eggs laid on the hash, with a sprig of parsley in the centre, and garnish round the plate with pieces of fried bread. BROILED PARTRIDGE. Split the partridge, wipe it inside and out, but do not wash it ; broil it delicately over a clear fire, sprinkling it with a little salt and cayenne ; rub a bit of fresh butter over it the moment it is taken from the fire. Serve immediately with a sauce made of a slice of butter, browned with flour ; a little water, cayenne, salt, and mushroom catsup poured over it. Another way is to dip it, after being dressed, flattened and seasoned, into clarified butter, and then into bread crumbs ; broil gently twenty or thirty minutes, and serve with brown mushroom sauce. PARTRIDGE SALAD. Place the remains of roast partridge in a deep dish, with oil, tarragon vinegar, shallot minced, salt and pepper. At the time of serving, place the partridge in a dish, surround it with the hearts of lettuce cut in halves or in quarters according to the size ; garnish the partridge with hard boiled eggs, cut in quarters, minced gher- kins, pickled onions and capers, and stir it in thoroughly with the mixture remaining in the deep dish. PARTRIDGE PIE. Take two brace of partridges, pluck and draw them ; carve three of them into six pieces each, viz., Avings, legs, breast, neck and head, and back. One of the birds should be kept whole, trussed in the usual form. Let the pieces be seasoned with pepper, salt, and a little ground mace, and laid in a deep dish. Stuff the body of the bird left entire, and put it into the middle of the dish, breast upwards. Pour over the game half a pint of cold strong beef gravy FOWLS AND GAME. 93 well strained, in which two well roasted shallots and a few corns of allspice have been boiled ; add the yolk of six hard boiled eggs, and half a gill of good catsup. Cover your dish with a light puff paste, and bake in a moderately heated oven. PIGEON PIE. Make a fine puff paste, lay a border of it around a large dish, and cover the bottom with a veal cutlet, or a tender rump steak free from fat and bone, and seasoned with salt, cayenne, and nut- meg or pounded mace ; then prepare as many freshly killed young pigeons as the dish will contain in one layer ; put into each a slice of butter seasoned with a little cayenne and mace ; lay them into the dish breast downwards, and between and over them put the yolks of half dozen or more boiled eggs ; stick plenty of butter on them, sea- son the whole with salt and spice ; pour in cold water or veal broth for the gravy, roll out the cover three quarters of an inch thick, secure it round the edge, ornament it and bake the pie an hour or more. The livers of the birds may be put in them, or they may be filled with small mushrooms. CROQUETTES OF FOWL. Mince very fine some meat from a cold fowl ; put it in a pan with a little stock, a table-spoonful of cream, a Httlc salt, and nut- meg, and make it of the right thickness with flour ; let it boil well, then pour it out on a deep dish, and put it aside to get cold and set ; then divide it into parts, form them into small balls, or egg shapes ; roll each in fine bread crumbs, then egg over with the yolk of egg beaten ; roll again in bread crumbs and fry, not too brown. Serve, ornamented with parsley. GAME PATTIES. Make as many patties of a small size as you require, of good light puff paste ; egg them over, and bake them a nice light brown. Fill the centre with minced venison, or hare, or a mince of any kind of game ; dish them on a nappy, and send them to table quite hot. lanTATION CRAB. Mince the white meat of a roast or boiled fowl very fine with 94 " FOWLS AND GAME. the liver so as to make about six table-spoonsful in all. To this put two table-spoonsful of pounded cheese, two moderate sized onions, four or five green chillies (or if these cannot be procured, some cayenne peppers,) chopped very small. Mix these thorough- ly together, and afterwards add one spoonftd of anchovy, and one of Harvey sauce, a large spoonful of mustard, two of mushroom catsup, black pepper, and salt, and three spoonsful of sweet oil. Well mix the whole. This makes a nice relish to eat with bread and butter. SMALL BIRDS. Dress them nicely, split them down the back and open them out flat, cleaning them well. Broil them gently over a clear fire, sea- son them with butter, salt and pepper ; serve them on buttered toast with pickles. ROAST GROUSE. Dress and singe them. Fill the bodies with a stuffing of bread crumbs, seasoned only with pepper, salt and butter. Put some cold stock or gravy into the pan, and baste frequently ; three quarters of an hour will cook them. Serve with gravy, enriched with Harvey, or some other good game sauce, with mashed po- tatoes and jelly. FORCEMEAT FOR ROAST VEAL, TURKEY, ETC. Mix thoroughly four ounces of the crumb of stale bread very finely grated ; the grated rind, pared thin, of half a fresh lemon ; quarter of an ounce of minced parsley and thyme, one part thyme, two parts parsley ; pepper or cayenne sufficient to season. Add to these the unbeaten yolk of an egg, and two ounces of butter in small bits; work all smoothly together with the fingers. Other savory herbs than parsley or thyme may be used if preferred, and a little minced onion may be added, if desired. The proportions given here may be increased when more is required. The above will be sufficient for a middling sized turkey. Forcemeat for Ducks or Geese. Two parts of chopped onions, two parts of bread crumbs, two of butter, one of pounded sage, and a seasoning of pepper and salt. FOWLS AND GASIE. 95 VENISON PASTRY. Cut the venison into pieces ; l«ne a dish with pie crust, place a layer of beef suet cut up finely, in the bottom of the dish, then put in the venison. Season it with salt and pepper, lay on butter, cover it with crust and bake it. VENISON PUFFS. Shave some cold venison very thin, and cut into small pieces ; to to this add a little currant jelly and some rich brown gravy well mixed. Roll out some light pujBf paste very thin, cut it in pieces and in each piece put some of the meat, and make them into puffs. Place them all ready to bake, and brush them over with white of egg. Put them in a quick oven and bake a nice brown color. VENISON STE.iK. Broil rare, and prepare a gravy with butter, pepper, salt, a tea- spoon of flour, and some mushroom catsup. Cut the steak up into small pieces, and when the gravy is hot put it in, and cover tight. Set it back from the fire, or in the oven ten minutes, and serve with toast, and jelly. STEWED H.\JiE OR R.VBBIT. Wash and soak it thoroughly, wipe it quite dry, cut it into joints, flour and brown it slightly in four or five ounces of butter, with some bits of lean ham, then pour on by degrees a pint and a half of gravy, and stew the meat very gently an hour and a half, or two hours ; add salt if needed. When it has stewed a half hour or more, put in half the rind of a lemon, cut thin , and ten minutes before serving stir in a large dessert-spoonful of rice flour, mixed smooth- ly with two table-spoonsful of raushroon catsup, quarter of a tea- spoonful of mace and less of cayenne. R-^BIT IN SLICES. Take a fresh rabbit, cut it in slices, and fry it brown with some slices of pickled pork and some onions chopped fine. When nice and brown, take it out of the frying pan and put it in a stewpan with water sufficient to cover it ; pepper and salt to taste ; tliicken 96 FOWLS AND GAME. with some flour and butter ; and add force-meat balls, but be sure not to put the fat out of the frying pan. Let the gravy be the thickness of a very rich, cream. ROAST RABBIT. Dress the rabbit, parboil the liver with a slice of fat ham, or sweet salt pork, and chop it up fine with bread crumbs, thyme, a small onion, and pepper and salt. Fill the body, and sew it up; Rub it over with sweet oil, or a little butter, and put a little butter in the pan with the water to baste it. Baste frequently, roast aa hour and a half, and serve with mashed potatoes, and black, or red currant jelly. Hare is prepared, and roasted in precisely the same way. MEAT SAUCES. WHITE SAUCE. Boll well over the fire half a pint of milk, quarter of a pint of stock of a light color, season with salt, and thicken with some flour and butter. Mix the flour with milk instead of water, for white sauce. PREAD SAUCE. — 1. Boil thin slices of white bread without the crust, in milk, with some whole white pepper, and a sliced onion ; rub all through a coarse colander, put it back into the stewpan with a small piece of butter, a cup of veal stock or gravy, salt and a little cream, if you have it ; warm, and serve it. BREAD SAUCE .r-2. Pour quite boiling, on half a pint of the finest bread crumbs, an equal measure of new milk ; cover them closely with a plate, and let the sauce remain for twenty or thirty minutes ; put it then into a saucepan with a small salt-spoonful of salt, half as much pound- ed mace, a little cayenne, and about an ounce of fresh butter ; keep it stirred constantly over a clear fire, for a few minutes, then mix it with a cup of milk, give it a boil, and serve it immediately. RICE SAUCE. Soak a quarter of a pound of rice in a pint of milk, with onion, pepper etc., as for bread sauce. When it is quite tender, remove the spice, rub it through a sieve into a stewpan, and boil it. If too thick, add a small quantity of cream or milk. This is good for game or chicken, as a change fi:om bread sauce. 6 . 98 MEAT SAUCES. WHITE SAUCE. Knead a large table-spoonful of butter in a little flour, melt it in a tea-cupful of milk ; beat the yolk of an egg with a tea-sp oonful of milk or cream, stir it into the butter, and place it over the fire, stirring it constantly. Chopped parsley may be added. EGG SAUCE. Mince two or three hard-boiled eggs, and mix in white sauce. CAPER SAUCE. Add one or two spoonsful of capers to white sauce. OYSTER SAUCE. Boil up oysters in their own liquor, then beard them ; mix some butter with flour, and put into the strained liquor ; when it is hot, stir the oysters into it ; add some melted butter, and a little cay- enne pepper ; let it boil up once ; put in a little lemon juice and it is ready for serving. BROWN ONION SAUCE. — 1. Brown some 4iliced onions, in a stew pan, in a little butter ; add a little good gravy, and stew them till quite tender. With the round steak of beef, this sauce is much admired. TOMATO SAUCE. — 1. Take about one hundred and fifty good tomatoes, cut them into thin slices, place them in a dish with a pound of salt strewn over them, let them remain in the salt two days. Boil a quart of dis- tilled vinegar with half ounce of mace, half ounce of cloves, half ounce of ginger and mustard seed, and twenty-five ripe capsicums, or long pepper pods, for half an hour ; then add the tomatoes, hav- ing first poured away all the water and juice extracted by the salt from them, and boil all together for half hour ; rub them through a clean, fine sieve, and when cold, bottle and cork tightly. If the tomatoes are gathered in dry weather, and carefully done, this sauce will keep for two years. MEAT SAUCES. 99 TOMATO SAUCE. — 2. Put tomatoes perfectly ripe, into an earthen jar, and set into an oven till they are quite soft ; then separate the skins from the pulp, and mix this with capsicum vinegar and a few shalots finely chop- ped, which will be proportioned to the quantity of fruit. Add pow- dered ginger and salt to your taste. Some white wine vinegar and cayenne may be used instead of capsicum vinegar. Keep the mixture in small wide-mouth ed bottles, well corked, and in a dry, cool place. TOMATO SAUCE. — 3. Remove the skin and seeds from about a dozen tomatoes, slice them and put them in the stew pan with pepper and salt to taste, and three pounded crackers. Stew slowly one hour. HORSERADISH SAUCE. — 1. Wash a good stick of horseradish, scrape off the outside, then grate to a powder. Then take one table -spoonful of the grated horseradish, one salt spoonful of mustard, a pinch of salt, four table-spoonsful of cream, and two table-spoonsful of vinegar, and mix them well together. Add the vinegar last, stirring rapidly as it is added. HORSERADISH SAUCE. — 2. Stir together until -well mixed one dessert spoon of sweet cream, the same quantity of powdered mifstard, a table-spoonful of vine- gar, and two table-spoonsful of scraped horseradish, with a little salt to taste. Serve the sauce separately in a sauce tureen. It will keep for two or three days or longer if olive oil is used instead of cream. CRANBERRY SAUCE. Wash, and pick over one quart of cranberries, put them to stew with a little water, and a pound of sugar, in a porcelain-lined sauce- pan. Let them stew slowly, and closely covered for an hour, or more. They can then be set away ready for use, or they can be put into a mould and turned out in form the next day. 100 MEAT SAUCES. Another, and nicer way is to stew them soft, then strain oflf the skins, add pound of sugar to quart of fruit, and boil all up togeth- er again for fifteen minutes. This will make a fine jelly for game, if put into a mould. MINT SAUCE. Choose fresh and young mint, strip the leaves from the stems, wash and drain, chop them finely, and add two table-spoonsful of pounded sugar to three heaped table-spoonsful of mint. Mix thoroughly, and pour in gradually, six table-spoonsful of good vin- egar. The proportions can be varied according to taste. CELERY SAUCE. Cut the celery into inch lengths, fry it in butter until it begins to be tender, add a spoonful of flour which may be allowed to brown a little, and half a pint of good broth or beef gravy, with a season- ing of pepper or cayenne. ASPARAGUS SAUCE. Wash and drain half inch lengths of asparagus tops, about a half pint of them, throw them into plenty of boiling salt and water, and boil quarter of an hour or less until tender, then turn them into a strainer to drain. When ready to serve put them into thickened veal gravy, mixed with the yolks of two eggs, with seasoning of salt and cayenne ; or into melted butter into which a little lemon juice has been squeezed. SAUCE OF TURKEY^S EGGS. Turkey's eggs are superior to others for sauce. Boil three eggs gently in plenty of water twenty minutes. Break the shells by rolling them on the table ; separate the whites from the yolks, di- vide all the yolks into quarter inch dice pieces, mince one and a half of the whites rather small, mix them lightly and stir them into a pint of white sauce, and serve hot. The eggs of common fowl may be prepared for sauce according to these directions, using four yolks and two whites, and boiling four or five minutes less. The eggs of guinea fowl also make a good sauce after ten minutes boiling. MEAT SAXJCES. 101 IVnLD MUSTARD. For immediate use mustard may be mixed with milk to which a spoonful of very thin cream may be added. FRENCH BATTER. For frying vegetables and for apple, peach, or orange fritters, pour a gill of boiling water on a couple of ounces of bits of butter. When dissolved, add three gills of cold water to make it lukewarm ; mix in smoothly twelve ounces of dry flour and a small pinch of salt if for fruit fritters, but more salt if for meat. If it is too thick, add more water. Just before using, add the whites of two eggs beaten to a solid froth. BERKSHIRE SAUCE. One full pint of nasturtium flowers must be placed in a stone jar, with five shallots bruised, two tea-spoonsful of salt, and the same quantity of cayenne pepper. Upon these, one quart of boil- ing vinegar should be poured, and the jar closely stopped down for a month or more. At the end of this time the liquid must be strained, and three ounces of soy added for each pint, after which the sauce may be bottled, and is fit for use. This is excellent for either hot or cold meat, and easily made when nasturtium flowers are plentiful. A SAUCE FOR MADE DISHES. . One quart of vinegar, one ounce of cayenne pepper, six table- spoonsful of walnut catsup, two table-spoonsful of soy, two cloves of garlic, and the same quantity of shallots (both the garlic and shallots must be well bruised) . Mix all the ingredients well togeth- er, bottle them, and keep the bottles closely corked. It will be fit or use in six weeks. SAUCE FOR BOILED TURKEY OR CAPON. When the turkey is plucked clean, singed and neatly trussed, stuff it inside with raw oysters, adding a lump of fresh butter and some stale bread crumbs. Place the turkey or capon in a clean cloth, fold it up carefully, put it in a saucepan of cold water, and 102 MEAT SAUCES. let it boll over a moderately heated fire until it is done. Have a stick of white blanched celery at hand, and chop it up very small, place it in a quart of new milk in a saucepan and let it boil, gen- tly, with a few black pepper corns, till the quantity is reduced to one pint ; keep stirring the esculent up with the milk until it as- sumes the character of a consistent pulp. Thicken the whole with the yolk of a fresh egg, well beaten up, with half a tea-cup of fresh cream. Have upon the table a sauce boat of strong veal gravy. SAUCE FOR ROASTED CHICKEN. Cut up some carrots and parsnips into any shape preferred, and let them boil with some little onions in a small quantity of stock. Add mushroom catsup, a little ham cut into small pieces, and let all stew in butter, with sweet herbs, adding two cloves, some thyme and a bay leaf. When these are colored, put in gome veal gravy. Let the whole boil slowly until sufficiently done. Skim it and add it with a little good veal broth to the carrots and pars- nips. Roast two chickens (nicely stuffed) rolled in bacon and wrapped in pepper, and pour the mixture upon them. SAUCE FOR BOILED FISH. Pick and wash some fennel, parsley, mint, thyme and small green onions, using only a small quantity of each. Boil them until tender in a little veal stock ; after which chopthem up, add to them some fresh butter, the liquor they were boiled in, some grated nutmeg, the juice of half a lemon, a little cayenne pepper and salt. Let it boil ; thicken it with flour and send it up in a sauce boat. FISH SAUCE TO KEEP A YEAR. Chop up forty anchovies, bones and all, put to them ten shallots cut small, a handful of scraped horseradish, a quarter of an ounce of mace, a quart of white wine, a pint of water, one lemon cut in slices, half a pint of anchovy liquor, a pint of red wine, twelve cloves, and twelve peppercorns. Boil together until reduced to a quart ; strain it, put it into a bottle and cork it closely. It must be kept in a cold, dry place. When required for use, one tea- MEAT SAUCES. 103 spoonful should be heated and put to half a pound of butter and a little flour. SAUCE FOR VENISON. Two spoons of currant jelly, one stick of cinnamon, one blade of mace, grated white bread, ten table-spoons of water, let it stew with a little water, serve in the dish with venison steaks. DRAWN BUTTER. Rub two tea-spoonsful of flour into a quarter of a pound of butter, add five table-spoons of cold water ; set it into boiling wa- ter and heat till it begins to simmer, then it is done. For fish, chopped boiled eggs and capers can be put in. For boiled fowl, oysters can be put in while it is melting, and cooked through while it is simmering. BROWNING FOR SAUCES. Put half a pound of brown sugar into an iron saucepan, melt it over a moderate fire for about twenty minutes, stirring it contin- ually until quite black ; but it must become so by degrees, or too sudden a heat will make it bitter ; then add two quarts of water, and in ten minutes the sugar will be dissolved. Bottle for use. SAUCE FOR ROAST BEAF. One quart of grated horseradish, two tea-spoons black pepper, two of mustard, one of allspice, two of salt, and a pint of best vinegar. Mix well, and bottle immediately. MUSHROOM CATSUP. — I. Break up the mushrooms and add to them a little salt, a handful to a peck, let them lie over night, and in the morning strain them through a coarse cloth ; add to the liquor an ounce each of cloves, black pepper, Jamaica pepper, and ginger ; two or three anchovies, and a glass of port wine for each quart, or in that proportion. Boil it gently then until the liquor is reduced to one half; take it off, let it cool, and bottle it air tight. MUSHROOM CATSUP. — 2. Put in an earthen vessel layers of mushrooms, and thin layers 104 MEAT SAUCES. of salt, and allow them remain half a day, or until the salt has pene- trated them somewhat. Then mash them, and keep them standing another whole day, frequently stirring them up from the bottom. To each gallon of mushrooms add an ounce of peppercorns, an ounce of cloves, and one of allspice. Set the jar. in cold water, and let it come to boiling heat. Simmer gently for two hours , then strain, and reduce one half, skimming carefully as it comes to a boil ; strain it off, when it has settled, into small bottles for use, adding a teaspoon of brandy to each bottle, and seal. Keep in a dry place. TOMATO CATSUP. One gallon skinned tomatoes, three heaping table-spoonsful of salt, same of black pepper, two of allspice, three of ground mus- tard, half a dozen pods of red pepper. Stew all slowly together in a quart of vinegar for three hours ; strain the liquor, simmer down to half a gallon. Bottle hot, and cork tight. WALNUT CATSUP. Boil or simmer a gallon of the expressed juice of walnuts when they are tender, and skim it well ; then put in two pounds of an- chovies, bones and liquor, two pounds of shallots, one ounce each of cloves, mace, and pepper, and one clove of garlic. Let all simmer till the shaljots sink ; then put the liquor into a pan till cold ; bottle and divide the spice to each. Cork closely, tie the bladder over, and put it in small bottles. It will keep twenty years in the greatest perfection, but is not fit for use the first year. VINEGAR PLANT. To make vinegar from the vinegar plant, pour one gallon of boiling water on one and a half pounds of strong, clean, brown sugar, keep stirring it until it is the warmth of new milk, then put it into a large pickle jar, or any other convenient vehicle, and place the plant on it. If at the end of two or three days the plant does not float, take it out, put in a cork, and lay the plant on it. The vinegar will take making from six weeks to three months, and the above will make about three quarts. The jar must be placed in a warm — not a hot place. MEAT SAUCES. 105 EASY CIDER VINEGAR. Take the water in which dried apples have been soaked and washed, strain it well and add a pound of sugar. VINEGAR OF MARJORAM. Pick sweet marjoram leaves before the plant flowers, wilt them a little and steep in strong vinegar two weeks ; bottle and cork tightly. VINEGAR FOR SOUSE. Steep black peppercorns and mustard seed in strong vinegar for four weeks, strain and pour it over the souse after it is boiled tender. VINEGAR FOR SOUSED FISH. Steep in strong vinegar a few cloves, some peppercorns, mustard seed, and young walnuts bruised, until the vinegaris thoroughly spiced ; strain, and pour it over the fish. The fish must be boiled before it is soused. CLOVE VINEGAR. Steep two ounces of bruised cloves in one pint of strong vine- gar, for six weeks ; then filter it until it is clear, bottle and cork closely, in half pint bottles. TARRAGON VINEG.VR. Pick tarragon leaves from the stalk before the plant flowers, fill a large, wide-mouthed bottle with tliem, steep them in strong vine- gar for two weeks or longer, strain clear ; bottle and cork closely, in half pint bottles. This is used to flavor mustards and- salads. SAVORY VINEGAR. Steep summer savory in strong vinegar until it ifs thoroughly flavored; strain, and bottle it tightly. CELERY VINEGAR. Into a pint and a half of boiling vinegar, throw a pint of fresh celery roots and stems, sliced fine, a large salt-spoonful of salt, a 106 MEAT SAUCES. few grain of cayenne, and half an ounce of peppercorns ; let It boil two or three minutes, turn it into a stone jar, and secure It from the air when It Is cold. It will keep two or three months In the jar, or it may be strained off and bottled in three or four weeks. GREEN MINT VINEGAR. Put freshly gathered mint, chopped or bruised, into bottles un- til they are nearly full ; pour In pale vinegar, and in six weeks strain it off and bottle it for use. Young leaves of mint stripped from the stalk and minced for sauce will keep in vinegar, though the col- or may not be very good. RASPBERRY VINEGAR. Put three or four quarts of raspberries In a stone jar, and cover them with vinegar. Let them stand twenty-four hours. Then strain this juice through a jelly bag, and pour it on fresh berries, letting this stand another day. Repeat this process until you have the quantity you desire. Add to each pint of juice one pound of sugar. Put it into a preserving kettle, and allow it to heat suf- ficiently to melt the sugar. When it is cold, put it into sealed bot- tles. It will keep two years. BLACK CURRANT VINEGAR. Well bruise the currants, pour the vinegar over them, putting In a little sugar to draw the juice. Let it stand three or four days, stirring it well each day. Strain the juice from the fruit, and put- ting one pound of sugar to one pint of juice ; boil it gently three quarters of an hour ; skim, and when cold, bottle it. CHIU VINEGAR. Let fifty small, ripe cayenne peppers chopped fine, remain In strong vinegar for a fortnight, then strain and bottle. RELISHES. SANDWICHES. Make some nice biscuit which will be three-quarters of an inch thick, when baked. Split them, butter them lightly, and lay in a slice of tongue, or ham, touched with French mustard or anchovy sauce. DRESSING FOR SANDWICHES. Take three spoonsful of sweet oil, three table-spoonsful of mixed mustard, half-a-pound of good butter, a little red pepper, a little salt, the yolk of one egg, beat them together smoothly, and keep them cool ; then chop together finely some tongue and ham, and if convenient, a little cold chicken. Spread the sliced bread with the dressing, then with the meat ; add the second slice, press closely together and trim off the edges. A COLD RELISH. Cut odd scraps of meat into small pieces. If there is veal and ham among it, so much the better. Add three table-spoonsful of farina, some parsley, green or dried, a little sage, a little celery, parsnip, or carrot, or all three, chopped fine, and pepper and salt. Cover with water, and stew for two hours, very gently. Pour into a dish, and when cold it will be solid ; and should be cut in thin slices, for the table. A GERMAN ENTREMET. Boil eight eggs quite hard, and when cold cut them in two length- wise. Take the yolks out very carefully, pass them through a fine sieve, and mix them well with half a pint of cream (or more if re- quired) and then add pepper, salt, and herbs. Pour this sauce 108 RELISHES. into a very flat pie dish that will stand heat, and place the white half eggs carefully in it, arranging them in the form of a star, or any pattern preferred. Fill up the vacancy left in them by the yolks having been removed, with the same mixture, and strew a few bread crumbs over them. Bake this very slightly, just enough to give it a bright yellow color, and serve it up in the dish' in which it has been baked. ' ' "savory custard. Beat two eggs into one and a half gills o£» cream ; season to taste with pepper, salt, cayenne, chopped parsley, sweet herbs and shallot ; add to these some chopped ham and tongue. Pour it into small round cups and steam ten minutes. TOMATO TOAST. Pare, slice, and cook green tomatoes until very tender. Add sweet cream, sweet milk will do, but it will need more butter to make plenty of gravy ; season with peper, salt, and butter. Have the bread nicely toasted and placed in a deep ditsh, and pour the contents of the frj'ing-pan over it. This is an excellent way to use up dry slices of bread. TOMATO OMELET. Peel and chop a quart of tomatoes, simmer them for twenty minutes with as much water as will cover them ; chop a few onions very fine, throw them in with crumbled bread and a lump of but- ter ; when nearly done beat up four eggs, and stir them in a few minutes ; salt and pepper to your taste. SAVORY TOAST. Put a piece of butter the size of a walnut into a saucepan, a dessert-spoonful of mustard, a wine glass of vinegar (that in which walnuts have been pickled is superior to all others), a dessert- spoonful of anchovy sauce, some pepper and cayenne, quarter pound of cheese broken into pieces. Stir it well until dissolved, then spread on toasted bread and serve. TOASTED CHEESE. — 1. Grate three ounces of fat cheese, mix it with the yolk of one RELISHES. 109 egg, four ounces of grated bread and three ounces of butter, beat the whole well in a mortar, with a dessert -spoonful of mustard, and a little salt and pepper. Toast some slices of bread, lay the paste thick upon it, put it for a minute before the fire and send to table very hot. TOASTED CHEESE. — 2. Put into a clean sauce-pan a table-spoonful of either ale (not bitter) or cold water ; add some slices of toasting cheese, and let it simmer until it is melted, stirring it all the time. Have ready in a bowl some good ale, sweeten it to the taste with moist sugar and add some grated nutmeg, loast slices of bread without either burn or crust, put them hot into the bowl, to take the chill oflf the ale, then put a slice of the toast on a hot plate for each per- son, and pour upon it as much of the cooked cheese as may be agreeable. Take out of the bowl any remaining toast there may be left ; stir well the sugar from the bottom, and drink the ale af- ter eating the cheese. AXCHOVY CHEESE. Put a piece of cheese into a stewpan, and, when soft, mash it with butter or any other grease. Now add half a pint of water, hot or cold, a little salt, and an anchovy cut small. Boil the whole together, adding as much flour from time to time as the liquid will absorb. When you have got a thick paste, pour over it some eggs beaten up, and mix the whole well together. Lastly, pull your paste into small lumps, and bake in an oven. CHEESE OMELET. Butter the sides of a deep dish, cover the bottom with thin slices of cheese, place upon this very thin slices of bread, well buttered, a little red pepper and mustard, another layer of cheese, and, just before putting in the oven, beat the yolk of an egg in a cup of cream and pour into the dish. Bake half an hour or until nicely browned. CHEESE rONDU. A quarter of a pound of butter, one ounce and half of flour 110 RELISHES. four eggs, three ounces cheese grated, not quite half a pint of milk. Place the butter and flour in a saucepan on the hot plate, stir to- gether : next add the grated cheese ; stir on for twenty minutes, when remove it, and let it get cold. Beat the eggs, yolks and whites separately, add the yolks to the mixture cold, but the whites must be beaten and added just before baking. Bake in a brisk oven on a silver fondu dish, or a round cake tin concealed with a frilled paper, about three quarters of an hour. Serve hot, as it will fall in cooling. FONDU STRAWS. Quarter of a pound of pufif paste and quarter of an ounce of good cheese grated very fine, a little salt and cayenne pepper mixed ; sprinkle the cheese, salt, and pepper over the paste, and roll it two or three times ; cut it into narrow strips about five inches long ; bake them in a slow oven and serve very hot. POTTED CHEESE. One pound of cheese beaten in a mortar; two ounces of liquid butter, one glass of sherry, and a very small quantity of cayenne pepper, mace, and salt. All should be well beaten together and put into a pretty shaped glass potting-jar, with a layer of butter a^ the top. It makes a delicious relish for bread or toast. POT CHEESE. Scald a pint of sour milk till it curdles, strain off the whey and form the curd into round cakes an inch thick, adding salt to taste. The milk should not be old ; if very sour, a little sweet milk scalded with it improves the flavor. MACARONI. ■ Put four or five ounces of macaroni in water, and boil for twen- ty minutes, until tender. Mix into half a pint of milk a little flour, and a small piece of butter, half a tea-cup of cream, half a tea-spoonful of mustard, salt, pepper, and cayenne, and four ounces of good fat cheese grated very fine ; stir all together and boil for ten minutes. Pour this over the macaroni, after draining it from the water; boil five or six minutes and serve. RELISHES. Ill TIMBALL OF MACARONI. Roll some puff paste very thin, and cut it into narrow bands, and twist each into a kind of cord, which coil around the insides of small butter moulds. Then fill each mould with macaroni, cover the top with equal quantities of grated br6ad and good fat cheese ; put them into a warm oven, and let them bake three quar- ters of an hour, turn them out on a dish and serve them. PICKLES. CUCUJIBERS. — 1. To pickle cucumbers for market cut them from the vines without bruising the stems, take them carefully to the cellar, pack In barrels putting different sizes in separate barrels ; spread a layer of salt between each layer of cucumbers, sufficient to entirely cover the pickles. Pack the cucumbers daily as they are picked, discarding the crooked or those of slow growth. The brine will be formed without the addition of water, by the juice extracted by the salt. Keep boards over the pickles, with weights to press them under the brine. Pickles packed in this way can be preserved for years with pure salt ; but If the salt Is rdixed with lime they will soften and spoil. In two months after the barrel Is filled, take them from the brine, freshen and green. To green them, prepare alum water, put the pickles in a vat or boiler lined with tinned copper ; heat the alum water, and pour It over them. Pickle makers usually employ this process except that they throw steXm Into the vats to heat the alum water, and if managed properly the pickles may be greened with less action of copper than when scalded in the usual method in bright brass kettles. Take the pickles from the vat when a little green, and pour over them water boiling hot. ' If not greened sufficiently, repeat the hot water until they are the desired color, and when cold put them In good vinegar. Let them remain until quite soured ; then change to pretty strong vinegar, which will keep the pickles hard and sour. Add six large peppers, without bruising, to each barrel, and keep the pickles under the vinegar with weights. CUCUMBERS. — 2. A simpler method Is, pick the cucumbers with a bit of the stem PICKLES. 113 on, wipe them clean and put tliera into the following pickle, at the rate of one part vinegar, two parts water, and three salt, with a good sized root of horseradish. When the tub is full, put a cloth over the cucumbers and a clean flat stone over the cloth, cover the tub and set it in the cellar. In the spring soak them and pickle them in vinegar. TOMATOES. Wipe the tomatoes clean • slice them, if large, twice in two ; if small, only once. Sprinkle a thin layer of sugar on the bottom of a stone jar, then a layer of tomatoes, and then a sprinkling of sugar, and so on. When the jar is full, add vinegar and set it in a warm place. In a few weeks they will be good pickles. The tomatoes must be kept under the vinegar, and the jar tightly cov- ered. BEETS Boil the beets till tender, then drop them whole or sliced into spiced vinegar. GREEN TOMATOES. Let green tomatoes stand in salt and water for twelve hours. Then stick four or five cloves in each one, and pour boiling vinegar over them. Place them in a jar and set them in a cool place. MUSTARD PICKLE. Half peck of small cucumbers, half peck of green string beans, one quart of green peppers, two quarts of small onions. Cut all in small pieces ; put cucumbers and beans in a strong brine for twenty -four hours. Remove from brine and pour on two pounds of ground mustard mixed with one pint of sweet oil, and tbree quarts of vinegar. GREEN PICKLE. In two quarts of good vinegar, boil quarter of a pound of salt, two ounces of shallots, two large tea-spoonsful of cayenne pepper, one ounce of ginger, and one ounce of white pepper ; when well boiled, cool and pour it in a jar upon any freshly gathered green fruits and vegetables desired to be pickled. 114 PICKLES, ONIONS. — 1. Peel small onions and lay them for one day in salt and water, changing their position once during the time. Boil together good vinegar, cloves, mace, and a little pepper, dry the onions, pour the pickle over them in a jar, and cover them closely. ONIONS — 2. To prevent watery eyes while peeling, put them in a pot of boil- ing water. Let them stand a few moments to drain, then peel them, put them into milk and water, with a little salt ; when it boils, strain off the onions, wipe dry, and put them in wide-mouthed bot- tles. Have very old white wine vinegar, in which whole white pepper, ginger, mace, and horseradish have been boiled. Pour it over the onions, and cover down close with bladders. PORTUGAL ONIONS. The Portugal onion makes an excellent pickle prepared in the following way : one large onion and one large baking apple, cut up into small pieces, mixed well together, and put into a pickle jar, into which enough boiling vinegar must be poured to cover the mixture and fill up the jar. FRENCH BEANS. Make a strong brine of salt and water, gather the beans before they have strings, lay them in the brine till yellow, drain them dry and put boiling hot vinegar over them. Close them tightly for a day and night. Boil the vinegar and pour it on again for several days till they turn green. To one peck of beans put half an ounce each of pepper, mace and cloves. CABBAGE. Cut a firm cabbage into thin slices, spread It on an open dish, sprinkle it over with salt for two or three days, then strain it through a sieve or colander, so as to take all water from it ; place it in your jar, and pour as much boiling vinegar as will cover it ; lay over the jar a cloth to keep In all the steam until quite cold, then tie it down air tight. It will keep for a very long time. A few slices of beet root gives a good color. PICKLES. 115 CABBAGE WITH SWEET PICKLE. Cut the beads into quarters, let them stand in cold water a short time. Chop them fine, together -with nice fine celery sufficient to season it. Fill small jars or cans, make a sweet pickle of molasses and vinegar, season with plenty of red pepper and cinnamon, and other spices to the taste ; boil altogether a few moments and pour over the cabbage while hot. Cork the cans and place in the cellar. This should not be eaten under three or four weeks. It is a nice relish with cold meats, etc. RED CABBAGE. Put a quarter of an ounce of cochineal into a small bag, and boil it with the quantity of vinegar considered sufficient for the cabbage you wish to pickle, adding a little salt, and bay salt. When it boils, scald the cabbage with it, having previously cut it into slices ; boil the vinegar up again, this time adding ginger and pepper. Let it cool, and when quite cold, having put the cabbage into jars, pour the pickle upon it, and tie it down closely. The cochineal preserves the color ; beet root may be used instead. Both are quite harmless. MELONS, MANGOES AND CUCUMBERS. Melons should not be much more than half grown, but cucum- bers full grown. Cut off the top, but leave it hanging by a bit of rind, which is to serve as a hinge to a box lid ; scoop out all the seeds with a spoon, and fill the fruit with equal parts of mustard seed, ground pepper and ginger, or flour of mustard instead of the seed, and two or three cloves of garlic. The lid which incloses the spice may be sewed down or tied, by running a white thread through the ends. The pickle may be prepared with the spices, or, if preferred, with the following ingredients: To each quart of vinegar put salt, flour of mustard, curry powder, bruised ginger, tumeric, half ounce of each ; of cayenne pepper, one drachm ; rub all these together with a large glassful of salad oil ; eschalots, two ounces, garlic, half ounce, sliced. Steep the spice in the vin- egar as before directed, and put the vegetables into it hot. 116 PICKLES. GHERKINS. A quick mode of pickling gherkins, or prickly cucumbers, is to prick them with a needle in several places, and put them in a pan of cold water, adding as much salt as will make a strong brine. Let them soak for three hours . Take them out, wipe them dry in a clean cloth ; put in a saucepan, over a gentle fire, add some strong, brown pickling vinegar, with allspice, half the quantity of whole black pepper, a little brown ginger and some cayenne pepper. Let them simmer quarter of an hour ; take them up, and when cold, pour them over the gherkins in a jar, and stop them tightly down. They will be fit for use in the course of three or four days. One or two eschalots will be found an improvement. PICCILILLI. Use all kinds of vegetables that may be pickled. Slice cabbages, and pull cauhflowers in bunches, put them on earthen dishes, sprinkled over with salt, and let them stand three days to dry. Sliced cucumbers, green tomatoes, gherkins, radish pods, onions, beans, nasturtiums and anything you like that may be pickled, put it into salt and water one day. The next day dry them ; take a few at a time and scald in brown vinegar, and when all are scalded, set the vinegar away. To four quarts of brown vinegar, put a quarter of a pound of ginger, two ounces of allspice, quart- er of a pound of shallots, two ounces of tumeric, and boil slowly half an hour. Take some boiling vinegar, and mix eight ounces of flour of mustard and pour it into the vinegar and spices ; it must not boil after the mustard is put in. Put the prepared veg- etables and spices in a large jar, scatter some brown mustard seed among the mixture, and stir it up well in the jar. If at any time it should become too dry, add cold boiled vinegar ; for the vegetable must be kept covered with vinegar mixture. Cover the jar air tight and set in a cool place. LEMON PICKLE. The fruit should be small with thick rinds. Rub them with a piece of flannel ; then slit them down in quarters, but not quite through the pulp, fill the slits with salt hard pressed in ; set them PICKLES. 117 upright in a pan for four or five days until the salt melts ; turn them three days until they become tender in their liquor. Then make enough pickle to cover them, of ripe vinegar, the brine of the lemons, Jamaica pepper and ginger ; boil and skim it. When cold, put it over the lemons. TO PICKLE ROOTS. Roots, such as carrots, salsify, and beet roots, may be pickled by being sliced, or cut into small pieces, and slightly boiled in vine- gar without destroying their crispness, and adding the common spices ; with beet roots put button onions, or cut some Spanish on- ions in slices, lay them alternately in a jar ; boil one quart of vin- egar, with one ounce of mixed pepper, half an ounce of ginger, some salt, and pour it cold over the beet root and onions. BARBERRIES. — 1. Gather when not over ripe, pick off the leaves and dead stalks. Place them in jars, pour over them cold boiled salt and water, and close them tightly. They must be looked at occasionally, and as soon as a scum is seen to rise on them, they should be put into fresh salt and water. BARBERRIES. 2. Another method is to place them in a wide-mouthed bottle and pour over them cold distilled vinegar that has been previous- ly boiled with a little spice, and keep them well corked. They are delicious when eaten with fish, and look very pretty round the dish. BARBERRIES, (Sweet.) — 1. Add half a pound of sugar and a pint of molasses to each pound of the berries, simmer them together half an hour or more, until they become soft. BARBERRIES, (Swed.) — 2 With every half pound of moist sugar mix one pint of water, and one pint of white wine vinegar : put the worst of the barber- ries in this and boil till the liquor is a bright deep color. Put the 118 PICKLES. rest of the berries in glasses, let the liquor stand till cold, then strain it, wringing the cloth to get all the color from the barberries. Let it settle, then pour it into the glasses. Cover tightly with a bladder and leather. WALNUTS. Put them into strong salt, and water, for nine days ; stir them frequently, and change the salt and water, every three days. Let them stand in a hair sieve till they turn black. Put them into strong stone jars, and pour boiling vinegar over them. Cover them, and let them stand till they are cold. Scald the vinegar three times more, pour it each time upon the walnuts, and let them stand till cold between each boiling ; cover them closely, and let them stand two months. Make- for them a pickle of two quarts of vinegar, half an ounce of olives, the same of mace, one ounce of ginger, the same of long-pepper, and two ounces of salt. Boil it ten minutes, pour it hot on the walnuts, and cover them tight. ASPARAGUS. Fill a stone pot with asparagus, make a pickle of water and have it salt enough to bear an egg ; pour it on hot and keep it covered tight. Before using, put the asparagus in cold water for two hours. Then boil and butter and send to table. If they are used for pickles take them out of the brine, boil them and cover them with vinegar. BLACKBERRIES. " •- To six wooden quarts of blackberries add three pounds of sugar and one quart of good vinegar. Let them stand covered until a syrup is formed, then pour it off, boil, and skim it off clear; put in the fruit and let it just come to a boil. Take it out carefully. Let the syrup boil up once more, then pour over and seal or tie down. MUSHROOMS. ' Button mushrooms, to preserve their flavor, should be rubbed with a piece of flannel dipped in salt. To preserve their color, keep them in spring water both before and after rubbing. From PICKLES. 119 the larger mushrooms remove the red inside ; when this is turned black they are too old. Throw a little salt over them and put them into a stewpan with some mace and red pepper ; as the li- quor comes out, shake them well and simmer them over a gentle fire till all of it is dried into them again. Put as much vinegar into the pan as will cover theJi ; make . t warm, and then pour all into glass jars or bottles, and tie down tightly, with a bladder. They will keep two years. SALADS. SPRING SALADS. Use salads on the table as early as possible in the Spring ; they are pleasant and very healthful. Water-cresses should be a stand- ing dish upon the breakfast table ; and lettuce, with chives, pepper- grass, and whatever else is available, at dinner. Never mind the regular salad mixture of sweet oil and the like, if it is not conven- ient or agreeable. Pepper, salt and vinegar, are very good condi- ments alone, and we must even confess a weakness for an old- fashioned sprinkling of white sugar and vinegar on our lettuce, occasionally ; but eat it at any rate, if only with salt. CHICKEN SALAD. Mince all the tender meat, white and dark, of a pair of chick- ens, fine. They should have been previously boiled or roasted. Chop all the white part of a large head of celery, with one or two young heads of lettuce, if they can be had, and mix with the chick- en. Make a dressing of the yolks of eggs, boiled twenty minutes, and rubbed smooth witli a spoon, two tea-spoonsful of made Eng- lish mustard, a tea-spoonful of salt, two table-spoonsful of salad oil, a dessert-spoonful of white sugar, and half a pint of strong vinegar. Pour the dressing over the chicken and celery, in a salad bowl, and garnish with rings cut from the boiled whites of the eggs. CARROT SALAD. Boil your carrots tender, chop them fine, with the whites of hard boiled eggs. Pour over them a sauce made of the yolks of the eggs beaten smooth, with a small piece of butter, a little pep- SALADS. 121 per and salt, a table-spoonful of vinegar, and a tea-spoonful of made mustard. FISH SALAD. Cold fish may be made into a very excellent salad in this way : Cut it as neatly as possible into pieces about one or two inches square ; put them into a deep dish, add a little salt, and a small quantity of very finely chopped onions ; squeeze the juice of a lemon over it ; cover the dish with a plate, and set it away for two hours. Then take fresh lettuce, well drained from the water, cut it into pieces and pile it up high in the centre of a dish ; drain the fish from the lemon juice, and place in a circle round the pile of lettuce as you would cutlets ; pour some salad sauce over the let- tuce, only keeping the fish white. Place parsley leaves between the pieces of fish, or a small piece of red beet-root, to garnish. LOBSTER SALAD. Mince the meat from the body and claws fine, mash the coral, and mix it with scalded lettuce chopped fine. Make a sauce of a little pepper, a very little cayenne, a tea-spoonful of French mus- tard, four table-spoonsful of salad oil, and four table-spoonsful of strong vinegar. Mash the yolks of three boiled eggs, mix them with the coral and the sauce, and add it before serving. [For another receipt, see Lobsters.] AN EAST LNDIAN SALAD. Take a large boiled crab, pick the meat clean from the shell, and chop it up finely. Place it in a deep salad dish, adding one gill of tarragon, and one tea-spoonful of Chili vinegar, one table-spoonful of pure Lucca or Florence oil, with an anchovy bruised in a mor- tar. Let these be well mixed together. Chop one blanched endive, one stick of celery, and a small bunch of green chives, with salt to taste, and arrange the ingredients with a spoon in your salid dish. This is a good relish eaten with toasted cheese, or cold fowl, and other choice meats. SALAD FOR COLD LAMB. Wash and chop finely three large lettuces. Have ready a bunch 6 122 SALADS. of harhe de capuchin a buncli of water cresses, half a dozen young radishes, a little punnet and cress, two or there sprigs of tarragon leaves, a handful of corn-salad, twelve young chives, and a boiled beet root. Pour into a salad bowl two table-spoonsful of Lucca or Florence oil, a tea-spoonful of sweet anchovy sauce, ateaspoonful of Chili vinegar, the yolks of three hard-boiled eggs beaten up with cream, with salt to taste. Mix all together, adding a gill of vine- gar. Cut up the roots and esculents, and stir them in till the salad is evenly mixed. TOMATO SALAD. Take ripe tomatoes and cut them in thin slices ; sprinkle over them a small quantity of finely chopped green onions, add salt, pepper, vinegar, and oil if liked. The oil should be in the propor- tion of three table-spoonsful to one of vinegar. Serve with any roast meats. POTATO SAI.AD. When materials for a salad are scarce, this is a good way of dis- posing of cold potatoes. Slice them, and dress them with oil, vine- gar, salt, and pepper, precisely like any other salad ; adding a little chives, or an onion, and parsley chopped fine. If oil is not agree- able, use cream or a little melted butter. THE P0ET"'S salad. Pass two well boiled potatoes through a sieve, add a tea-spoon- ful of mustard, two tea-spoonsful of salt, one of essence of ancho- vy, quarter of a tea-spoonful of very finely chopped onions, well- bruised into the mixture, three table-spoonsful of oil, one of vine- gar, the pounded yolks of two hard boiled eggs. Stir it up tlior- oughly before serving. LETTUCE SALAD. Chop lettuces small and mix in a little of young onions if liked, make a sauce for them in the proportion of a table- spoonful of sugar to two of vinegar, and a little black pepper. HOTCH POTCH. Green tomatoes, cabbage, and cucumbers, one pint of each, SALADS. 123 half-a-pint of onions ; chop all very fine, salt well, let them stand one night, after which strain through a sieve, and add pepper, horseradish, white mustard seed, and half pint of sugar ; mix well, lightly, fill your jar, and cover with good vinegar. CHOW CHOW. One peck of green tomatoes, six onions, four green peppers ; chop fine, mix salt with them, let them stand one night, then squeeze through a cloth all moisture ; after which add one table- spoonful of allspice, one of cloves, orm of black . pepper, four table-spoonsful of horseradish, one half pound of white mustard seed, mix it well, pack it in your jar, and cover with good vine- gar. CABBAGE AND VINEGAR. Take half a cup of vinegar and a tea-spoonful of butter heated well. Beat an egg and stir into it, but after it is cool enough, so as not to cook the egg. Then cut up your cabbage, add salt and pepper 5 pour the mixture warm over it and set aside for dinner. COLE SLAW. Take the small head of a cabbage after removing six or seven outside leaves and cutting off the stalk as close as possible, chop fine, and mix with plenty of vinegar, salting it to taste. AN EXCELLENT CHOW CHOW PICKLE. Take one large head of slaw cabbage, two large bunches of celery, and twelve onions ; slice all fine and salt well. After twenty-four hours, drain well and cover with vinegar, to remain twelve hours ; then drain from the vinegar ; add four red peppers and two green ones, finely cut up ; one ounce of tumeric, quarter of a pound of mustard-seed, two table-spoonsful of mixed mus- tard, one spoonful of allspice, half the quantity of cloves, one table -spoonful of black pepper, half a cup of sweet oil, one cup of brown sugar ; mix all together and cover with vinegar. More cele- ry may be used if desired. TOMATO SOY. To a peck of green tomatoes put a tea-cup of fine salt and a 124 SALADS. dozen green peppers. Chop tomatoes and peppers fine, work the salt well through the whole. Let stand twenty-four hours ; then drain the brine oflf, spice to taste with cinnamon and cloves, pack down in a jar, and just cover with vinegar, in which the spice has been boiled, while it is hot. HANDY CHOW CHOW. Chop together very finely a head of cabbage, six green peppers, six green tomatoes, add two tea-spoonsful of mustard, sufficient salt, vinegar to wet it, and if desired a little cloves and allspice. It is ready then for use, and will keep a long time. No better appetizer can be made. EGGS. BOILED. Put the required number of eggs into a saucepan containing boil- ing water sufficient to cover them, and put it in a place on the range where it will keep boiling hot, but not boil. Let them stand seven minutes. When taken up, they will be found thickly and delicious- ly jellied throughout, and perfectly digestible. It is a much better and more certain way, than boiling them. • Another method is to let them boil gently for thirty minutes. This is an excellent plan for persons who like hard boiled eggs, or for invalids, as eggs cooked for this length of time can be easily digested, by the most delicate stomach. SCRAMBLED. Beat up a dozen eggs and turn them into a pan in which a little butter has been allowed to melt ; throw in finely chopped boiled ham or parsley, and a little pepper and salt, and toss about rapid- ly, to prevent sticking. Serve upon buttered toast. POACHED. Carefully break fresh eggs into a shallow pan of boiling water ; have ready slices of buttered toast, and when the white part has set round the yolks, take them up with a skimmer and lay each one upon a slice of bread. They are seasoned at table. BUTTERED EGGS. Warm a piece of butter in a saucepan, add pepper and salt, or other seasoning. Break in the eggs, stirring them very quickly with a fork over the fire, and take them oflf instantly they begin to set. Continue the stirring for a minute, and servo on buttered toast. 126 EGGS. FRIED {with ham.) Break eggs one by one, into a saucer, and slip them into a pan in which ham has been lightly and quickly browned, (not dried up,) and fry them a light brown on the underside ; by this time they will have assumed consistency on the top, and must be taken up carefully with a fish-slice or skimmer, without turning, and placed round the edge of the dish, the ha,m occupying the centre. OMELET. The proper way to make an omelet is to take three tea-spoons- ful of milk for each egg, and a pinch of salt to each one also ; beat the eggs lightly for three or four minutes, and pour them into a hot pan in which a piece of butter the size of a walnut has been melted a moment before ; the mass will begin to bubble and rise immediately, and the bottom must be lifted incessantly with a clean knife so that the softer parts run in. An omelet should be cooked three or fbur minutes, and, made in this way, will melt in the mouth. If desired, beat with the eggs finely chopped ham or parsley. In sliding the omelet from the pan to the dish, fold it double. PUFF OMELET. Beat the yolks of six eggs light, mix with a small tea-cup of milk, and little salt. Beat together of sweet butter and flour each a table-spoonful until smooth ; add the mixture to the custard, and beat the whole well together. Pour into a buttered pan, and when it appears to thicken add the whites, well beaten ; dust over a trifle of salt, and when the whole is stiff, remove carefully to the dish. OMELET WITH KIDNEYS. Take a calf's kidney roasted, chop it finely and beat it with the eggs ; cook them as directed for plain omelet. OMELET WITH HERBS. Beat half a dozen eggs as for plain omelet, chop fine parsley and cives, take two table-spoonsful of parsley ; and one of cives beat with the eggs, and put all in a pan in which three or four EGGS. 127 ounces of butter are melted ; fry, dropping a piece of butter the size of a nutmeg under it when half done, so that it will not adhere to the pan, and serve hot. ASPARAGUS AND EGGS. Boil the good part of the asparagus in water and a little salt, drain it and chop it fine, beat it with the eggs as for omelet ; put it in a pan with hot butter in it, fry and serve hot. Sorrel may be cooked with eggs in the same manner. .EGGS AND APPLES. Beat up the eggs as for omelet, pare and slice the apples, fry them in a little butter, take them out, and stir them in with the eggs. Melt a little butter in the pan, put in the eggs and apples ; fry, turning over once and serve it hot. EGGS AND MUSHROOMS. Dress and chop the mushrooms, beat them with the eggs as for omelets, melt a little butter in the pan, and put them in ; fry them, and serve hot. FANCY OMELET. Make four omelets of three or four eggs each, one plain, one with herbs, one with apples, one with asparagus or sorrel. Serve on the same dish, one lapping over the other. EGGS AND HERRINGS. Beat up three or four eggs, according to the quantity required, with pepper, a little parsley, a green onion cut very fine. Also open a red herring at the back, broil it and mince it fine. Add all together, and fry in a frying-pan with a little grease. No salt is required, as the herring is salt enough. EGGS AND CHEESE. Into a pie dish put four or five spoonsful of cream, or milk thickened with flour ; break into it some six or eight eggs without breaking the yolks ; sprinkle over the whole some grated cheese , and a little pepper. Bake in an oven, without allowing the yolks to harden. 128 EGGS. PICKLED EGGS. Take as many eggs as you wish to pickle, cover them with cold water, let them come to a boil, and holl Jive minutes. Take off and put into cold water ; remove the shells carefully, and put the eggs in a jar. Take as much strong vinegar as will cover them, with cloves, allspice, black pepper, and a little red pepper ; when it comes to a boil, pour it upon the eggs, with a little salt. Cover down when cold. They will be ready for use in three days, but are best when about a week old. TO PRESERVE EGGS.— 1. Make a pickle of quick lime and salt strong enough to bear up an egg. Put in your eggs point downward, and they will keep perfectly for a year. Another method is to rub the outside of each egg with a piece of fried fat, and then put them in a jar, small end downward, in which has been placed a layer of coarse salt. Al- ternate a layer of salt with a layer of eggs until the jar is filled, rubbing each egg with grease, and placing always the small end down. Cover down tight and keep in a cool, dry place, and they will keep from June to June again. TO PRESERVE EGGS. — 2. Store them away before they are twenty-four hours old. Pack them in a cask with plenty of bran, taking care that they do not touch each other. Another method is to place them in a box, small end downwards, in salt which entirely covers them. VEGETABLES. BOILED POTATOES. New potatoes are scraped instead of peeled. In peeling, the thinner the portion taken off, the better. The nutriment of a po- tato is contained within half an inch of its surface, and careless hacking with a large knife will waste half of it. Late in the sea- son, when potatoes are old, they may be pared and put to soak in cold water four or five hours before cooking. In boiling put a small handful of salt in the water, and let it boil before putting in the potatoes. Pour the water off, and let them stand uncovered near the fire to dry. To steam them, the pot may be returned to the fire covered with a coarse cloth. The water should be poured off the moment they show a tendency to crack, or a fork will pass easily through them. The potatoes for each mess should be of as equal size as possible. MASHED POTATOES. After being boiled break them to a paste and season with a lit- tle butter, salt and cream or milk. If any are left over press them down in a dish, and the next morning cut in slices and fry brown, with butter and pepper and a little chopped parsley. FRIED POTATOES. Peel half a dozen medium potatoes, cut them up small, and put them into cold water for about half an hour ; take them out, dry with a towel, and put them in a frying-pan, with two ounces of butter and a little salt; cover down, and every little while, shake and turn them ; when they are tender, and of a clear, light, rich brown, they are done ; the grease should be drained off from them, and they are ready to send to table. 6* 130 VEGETABLES. POTATO SHAVINGS. Wash and peel three or four large potatoes, then continue cut- ting them into thin wide ribbons, as evenly as possible. Have ready boiling fat, drop them into it ; when they are done a light brown drain them well over the stove and send them to table im- mediately, before they lose their erispness. STEWED POTATOES. Pare the potatoes, cut them in slices, throw them into hot water to rinse, then put them in the sauce pan with boiling water enough for gravy. When nearly done season with pepper, salt, and a little butter ; and thicken with flour batter. Let it boil up two or three times, and send to the table. BAKED POTATOES. The most wholesome method of preparing potatoes is to bake them in hot ashes, and eat them with butter. To bake them in a stove, wash and rinse them, place them on a tin, and let them re- main in the oven about two hours. Send them to the table with the skins on, or mash them with a little salt and gravy or cream. They are very good served with cold meat. POTATO PIE. Make a thin pie-crust in the usual way, and line with it a basin or deep pie-dish. Fill to the top with finely-shred potatoes, among which mix an onion or two, sliced very thin, pepper and salt, and a little butter, dripping, or lard. Pour over all as much good milk or cream as the dish or basin will hold. Either cover with a crust or not, according to option, and bake in a slow oven. POTATO CAKES. Take two pounds of very mealy boiled potatoes, mash them very fine with a little salt, mix them with two pounds of flour, add milk enough to beat this into dough, beating it up with a spoon, and put in a little yeast. Set it before the fire to rise, and when it has risen, divide it into cakes the size of a muffin, and bake them. These may be cut open and buttered hot. VEGETABLES. 131 POTATO PUDDING. Mash up well all your cold potatoes -with a fork, moisten with milk, add two table-spoonsful of flour, two table-spoonsful of minced onions, and one ounce of grease to every pound of mashed potatoes. Put into a basin, bake till brown, which will be about half an hour, and serve hot. POTATOES A LA CREME. Put into a saucepan about two ounces of butter, a dessert spoonful of flour, some parsley and scalllons, both chopped small, salt and pepper; stir these up together, add a wine glass of cream, and set it on the fire, stirring continually until it bolls. Cut some boiled potatoes into slices, and put them into the saucepan with the mix- ture, boil all together, and serve them very hot. SCOLLOPED POTATOES. Beat boiled potatoes fine with cream, a large piece of butter and some salt. Put it in scollop shells, smooth them on the top, score with a knife, lay thin slices of butter on them and brown them quickly before the fire, or in the oven. TO BOIL VEGETABLES GREEN. Dress them, and throw them into plenty of boiling water which has been salted and well skimmed ; boil them fast until well done, keeping them uncovered, but being careful that they are not smok- ed. If the water is hard, a third of a tea-spoonful of carbonate of soda may be added with the salt to improve the color, but too much will injure them, and if green peas are being boiled, will re- duce them to a mush. GREEN CORN. Take two dozen ears of green corn well cleaned from the silk, slightly cut off the edge of the kernels with a sharp knife, and scrape the remainder off. Place in a pot with two tea-cupsful of water. When cooked out so there is danger of burning, thin with sweet milk ; when done, season with salt and pepper ; add butter to vour taste. 132 VEGETABLES. GREEN CORN ON THE EAR. Select a dozen more or less, of nice, young ears, free them from every particle of silk, and throw them into boiling water with a table-spoonful of salt. If very young, fifteen minutes will cook thera. As the corn grows older, it will require more time. Serve hot, with butter, pepper and salt. CORN OYSTERS. Take six ears of boiled corn, three eggs, one and a half table- spoonsful of flour. Beat the yolks very thick ; cut the com off the cob, season it with pepper and salt ; mix it with the yolks, and add the flour. Whisk the whites to a stiff froth, stir them in with the com and yolks ; put a dessert-spoonful at a time in a pan of hot butter, and fry to a light brown on both sides. SPRING GREENS. Young beet and turnips tops make nice greens in the early spring. Pick, and wash them carefully from dust and insects, and boil with them a small piece of salt pork, bacon, ham or corned beef. Drain free from water, and serve with vinegar. They may be boiled plain, and served with gravy sauce. SUCCOTASH. Strip off the kernels from a dozen ears of nice sweet corn, very close to the ear, with a sharp, thin knife. Put them in a saucepan with a quart of Lima beans, a little veal stock or gravy or plain water, and let them simmer steadily, till the moisture is absorbed, and the corn and beans tender. Add then, a cup of milk, a small piece of butter, pepper and salt to taste, and let all simmer to- gether until thoroughly amalgamated. Serve in covered dish. Succotash is very good made with string beans, cut small, and boiled with a slice of sweet salt pork ; it then requires neither milk nor butter. SQUASH FRITTERS. One pint of cooked squash, one pint of milk, two eggs and a little salt, and sufficient flour to make them turn easily on the grid- dle. VEGETABLES. 133 BOILED SQUASH. Peel a nice spring squash, take out the seeds and coarse part from the centre, cut it up in slices, and put it to stew with a little water, in a small covered saucepan. When it is quite tender, mash it, put to it a spoonful of cream or a little butter, pepper and salt to taste, and keep hot, till wanted for the table. SEA KALE. This should be boiled quite white, in milk, and may be served on toast hke asparagus. STEWED CUCUMBERS. Cut them in quarters, peel and remove the seeds, boil until ten- der, and serve with toasted bread and sweet cream. SALSIFY OR VEGETABLE OYSTER. The roots look like horseradish ; they must be well scraped, cut in two, and parboiled. The water is then drained off, the plant cut up fine and boiled up in milk, with a little butter, pepper and salt. Some persons think it acquires more the taste of the oyster, by having a little cod-fish stirred among it, but we prefer it with- out. JERUSALEM ARTICHOKES. They should be boiled, putting them at first into cold water, and must be taken up the moment they are done, or they will be too soft. They may be boiled plain, or served with white fricassee sauce. When boiled, if rubbed through a sieve with some fresh butter and cream, they form a splendid purre as a sauce for cutlets, or as a thickening for some sorts of white soup, or they may be sliced and fried. ARTICHOKE FRACIS. Having parboiled the artichokes, remove the middle leaves, pare it, stuff the centre with forcemeat and bake them until the meat is done. Serve with melted butter. 134 VEGETABLES MASHED TURNIPS. Pare the turnips, cut them in half and boil in a pot with either beef, mutton, or lamb. When thej become tender, press the li- quor from them and mash them with pepper and salt. They may- be served in this way, or they may be sent to the table whole, with white sauce. EGG PLANT. This is a delicious vegetable. Select a medium sized one. Peel, and cut it in round, thin slices. Sprinkle a little salt between each slice, and then cover them down with a bowl, and let them stand for an hour. Then rinse off the salt with clear, cold water ; throw away the liquid at the bottom of the dish, which will be dark colored ; wipe each slice dry, dip it in egg, and bread crumbs, and fry it in half lard, and half butter, a fine brown. Pick apart and wash carefully in three or four waters ; put into the saucepan with a little salt. Press it down with a spoon and let it boil quickly about fifteen minutes. When tender turn it into a colander, and press out the water. Place it in the dish, raising it with a fork so that it may lie hollow ; serve with melted butter or eIAN GRIDDLE CAKES. — 3. Scald at night half the quantity of meal to be used ; mix the other half with cold water until it is thick batter ; add a little salt and set it to rise without yeast. This will make light, crisp cakes in the morning. The skimmings of boiled meat is the best to fry them with. Fry slowly. RYE GRIDDLE CAKES. One quart of sweet milk, two eggs one-half tea-spoon saleratus. Pinch of salt, enough rye flour to make batter. YEAST, BREAD, BISCUIT, ETC. 245 RICE FLOUR CAKES LIKE BUCKWHEAT CAKES. Mix one quarter of wheat flour to three quarters of superfine rice flour, and raise it as buckwheat flour. Bake it like buckwheat cakes. TOMATO GRIDDLE CAKES. Cover sliced ripe tomatoes with a nice batter, and fry them on the griddle. SCOTCH P.i]SrCAKES. Mix together four table-spoonsful of sifted flour and four well beaten eggs ; after these are stirred together awhile, add gradually a pint of milk, season with a little salt and nutmeg. Put a shallow frj'ing pan with a small piece of butter in it, on the fire, and pour into it half a tea-cup of batter. Turn the pan round over the fire for a minute or two, then by taking it oflf the fire and holding it upright in front of the bars it will rise immediately. When it is done, cut the edges, sprinkle with sugar, and roll up. THE POUGHKEEPSIE SEER'S INDIAN BANNOCK. One pint of corn meal, one quart of milk, boil one pint of the milk, and scald the meal thoroughly. Put in a tea-spoon of salt, a table-spoon of melted butter, three well-beaten eggs, and thin batter with the cold milk. Bake brown in shallow pans. BOILED FARINACEOUS DISHES. HOMINY AND FARINA. As a change from griddle cakes, housekeepers will find a dish of boiled hominy, or farina, very palatable, and especially health- ful for children. Farina should be mixed thin, about like meal mush, and boiled as long, say an hour. Hominy should be soaked in cold water over ni^ht, and boiled for an hour, with a little salt, in the morning. It is eaten with sugar and milk, or butter and sugar. It is a reliable -breakfast dish the year round. 246 YEAST, BREAD, BISCTJIT, ETC. HOAIINY CAKES. Mix with cold hominy an equal quantity of white flour until per- fectly smooth ; add a tea-spoon of salt, and thin off with butter-milk, into part of which a tea-spoon of soda has been dissolved ; when of the consistency of griddle cakes, add a dessert-spoon of melted butter, and bake as usual ; with maple syrup they are delicious, and the absence of eggs will not be noticed. SAMP. Soak a quart of cracked Indian corn, over night, and put it on the fire, first thing after breakfast, with three pounds of beef, not too salt, and one of pork. Cover with water, and let it cook slow- ly five hours, being very careful not to let it burn. HASTY PUDDING Boil water, mix in a little salt, and then stir in gradually so as to prevent lumping, sufficient corn meal to thicken it. It should boil at least an hour, and may be eaten with milk, cream and su- gar, or butter and syrup, or sugar. EYE MEAL MUSH. Stir gradually in boiling water in which a little salt has been thrown, fresh-ground rye meal. Let it boil about an hour. INDIAN MEAL GRUEL. Boil a quart of water in the saucepan, mix in cold water three table-spoonsful of Indian meal and half a table-spoonful of flour, pour in the boiling water gradually stirring all the time ; boil twenty or twenty-five minutes, stirring occasionally. Take it off and season sparingly with salt and nutmeg, and add if desired a very little new milk ; for a very sick person, the nutmeg and milk, and even the salt, may be omitted. Oat meal gruel may be made in the same way. MILK PORRIDGE. Take half a pint of boiling water, mix a large spoonful of flour in a little cold water, stir it into the water while it is boiling, and YEAST, BREAD, BISCUIT, ETC. 247 let it it boil fifteen minutes ; then add a tea-cupful of milk, a little salt, and give it one boil. ENGLISH FRUMETY Soak half a pint of wheat, and then boil it gently for three or four hours. Beat up an egg in a quart of milk, and mix with it, also a tea-cupful of raisins and currants, a little salt, nutmeg, or cinnamon, and grated lemon peel. Boil all together for another quarter of an hour, and serve. If preferred thinner, more milk can be added. OLD FASHIONED HULLED CORN. Shell a dozen years of ripe, dry corn, put it in an iron kettle and cover with cold water ; put in the corn a bag of two tea-cups- ful of fresh wood ashes, and boil until the corn looks yellow, and tastes strong of the alkali, then take out the bag and boil the corn in the lye over an hour, then pour off the lye, add fresh water, and simmer until the corn swells. If the hulls do not then come off by stirring, turn off the water and rub them off with a towel ; add more water and simmer for three or four hours, often stirring to keep it from burning ; when it swells out and becomes soft and white, add salt to liking and let all the water simmer away. Eat warm or cold with cream or milk. BREAKFAST. BREAKFAST. A great variety of dishes are unnecessary for breakfast, but see that what you do have, is nicely cooked, and properly served. Un- less sickness or some other circumstance prevents, the mistress of the house should always add the finishing touches to the breakfast room, and the breakfast table. The most experienced servant will fail in producing just the right degree of light and sunlight, in getting rid of the last speck of dust, or the latest evidence of ashes, and never thinks at all of transferring a branch of rosebuds, and geranium from the garden to the mantel piece ; these belong to the gentler thought, and more refined instincts of the cultivated lady, and such duties are not at all beneath the dignity of the highest in the land. That the dishes may be well-cooked, and well served, they must be adapted to the other services required on that day. On wash- ing and ironing days, for instance, as little time, and as little of the fire should be used as possible, and care should be taken to save interruption to the important, and principal business of the day. Broiled chicken, or warmed over chicken, and omeletts, are always nice breakfast dishes, but in cities the prices puts them out of the reach of ordinary people, except on extraordinary occasions. The regular dishes, such as beefsteak, mutton chops, fish, broiled ham, eggs, and warmed over potatoes, are all understood, and in the different kinds and degrees, constitute the daily breakfast proba- bly, of half the world. There is a very Important point however, to which little attention is paid, and that Is fruit. '* Fruit," salth the old proverb, " Is golden In the morning, silver at noon, and lead at night," yet it Is only at night, that In this country, we eat It at all, as part of a meal. This is wrong, fruit Is a most valuable part of food, it cannot be too BREAKFAST. 249 highly estimated ; more fruit, with less saleratus, and rich greasy compounds, such as butter with meats, gravies, and the like, would take away the occupation of half the doctors, and reduce wonder- fully the sum total of dyspepsia and liver complaints. A distinguished physician has said that one or two tart Messina oranges eaten before breakfast during the three spring months, would cure the worst obstinate bilious disorder ; but the cure would undoubtedly be as eflfectual if they were eaten at breakfast, and the usual amount of pork and melted butter on hot cakes, reduced during that time. The rule should be to have fresh fruit on the table every morning, as long as it lasts, and then a preparation of dried, canned, or preserved fruits, a small investment in Guava jelly ; and that India fruit, for breakfast, will not be thrown away, after your own stock is exhausted, and you begin to tire of apples, and the common dried varieties. A very valuable adjunct to the breakfast table is the tomato ; highly prized as it is, its admirable medicinal qualities are only just beginning to be discovered. Providentially, it is so cheap, and grows so readily and profusely, that the poorest person can lux- uriate in its excellence, as well as the richest, and derive all the more benefit from not being able to destroy its virtue with butter, and an excess of condiments. Tomatoes are an almost soveriegn cure for dyspepsia, and should be on the table, raw or cooked, the year round. Persons habituated to them, soon learn to love them in any form, sliced with a little pepper, salt, and vinegar, stewed, baked, or even fresh from the vines ; the least healthful and generally the least palatable mode of serving them, is sweetened, or cooked with sugar. Mush, hominy, wheaten grits, or some dish of that sort, should be frequently seen upon the breakfast table, such food is excellent for children, and soon becomes very palatable, and highly esteem- ed by grown persons. Moreover if it is not eaten when first boil- ed, it is not wasted ; it is just as good fried, or used as a basis for griddle cakes. In some families, warm soda biscuit for breakfast, is the regular thing; this is very hurtful. Good home-made bread, not quite fresh, is best. French bread, baked the day before, next best ; 11* 250 BREAKFAST. good baker's twist, third best. For a change, warm com bread, or johnny cake may be made for breakfast, rice cakes, or waffles, and if biscuits, make them from the light dough mixed over night, shortened with a little butter. When the spring water-cresses come in, there should be thank- fulness. Pile them up fresh, green, and crisp, upon a dish in the centre of the table, and eat them with new laid eggs boiled soft, salt, nice Graham bread, and sweet butter. This is a breakfast suited to Lent, and fit for a Republican queen. BILL OF FAEE FOR BREAKFAST. 1. Broiled chicken, toast, omelette, and Guava jelly. 2. Broiled mutton chops, stewed tomatoes, fried potatoes, and Graham drop biscuit. 3. Broiled ham, corn bread, sliced tomatoes, and toast, or bread. 4. Fried ham and eggs, stewed apples, hominy, and home-made bread. 5 Broiled lamb chops, rice cakes, warmed over potatoes, and marmalade. 6. Boiled No. 1 mackerel, potatoes warmed up with butter and milk, shced tomatoes, and Johnny cake. 7. Fresh eggs cooked soft, fried potatoes, bread, and stewed peaches. 8. (Lent.) Soft boiled eggs, water-cresses, and Graham bread. 9. Fried halibut, potatoes, salad, and French bread. 10. Beef hash, corn bread, stewed tomatoes, and toast. BREAKFAST. 251 11. Minced veal, toast, rice, waffles, and sliced oranges. 12. Cold roast veal, fried potatoes, apple sauce, and raised bis- cuit. 13. Broiled lamb chops, hominy cakes, tomatoes, twist bread, 14. Indian slapjacks, pork chops cut thin, and fried brown, fried apples, and Graham bread. 15. (Easter Sunday Morning.') Fresh eggs boiled, French bread, and Guava jelly. 16. Broiled salmon, potatoes, baker's twist, and stewed cher- ries. 17. Broiled shad, fried hominy, potatoes, and salad of water- cresses. 18. Fried Indian mush, ham broiled very thin, poached eggs. 19. Broiled partridge, toast, rice cakes, and cranberry jelly. 20. Soused shad, fried potatoes, boiled hominy, and butter-milk Graham biscuit. 21. Broiled mackerel, fried mashed potato, and hoe cake. Plain lettuce or radishes. 22. Sausage cakes seasoned with sage, potatoes boiled in their skins, and "mixed" griddle cakes. 23. Minced chicken, rice waffles, boiled eggs, potatoes warmed over in milk. 24. Veal cutlets, muffins, and fresh strawberries. 25. Fresh mackerel, stewed gooseberries, potatoes, corn bread. 262 BREAKFAST. 26. Fried blue-fish, fried liominy, twist bread, huckleberries. 27. Veal sweet-bread, toast, tomatoes sliced, potatoes, and fresh peaches. 28. Fried calves' liver, with parsley, and thin slices of bacon, lit- tle corn cakes, Graham bread, and blackberries. 29. Cold corned beef, cabbage chopped fine, and warmed over with vinegar and a little beef fat. French bread, and boiled Indian mush. Birthday Breakfast. 30. Broiled or fricaseed chicken, and cold boiled ham garnished, or chicken pie ornamented, fried potato balls, rice currant fritters, French bread, or biscuit, a dish of fresh, or canned fruit, and high glass dish of fruit, and flowers in centre. . 31. Nothing in the shape of beverages has been added, because all families follow their habits and traditions in this respect, and also with regard to butter, etc., and the addition of such accus- tomed articles in every instance, would be entirely superfluous, COFFEE, TEA, Etc. COFFEE. It is better to buy whole coffee and grind it yourself. Let the coffee pot be clean and free from the smell of stale coffee. Grind sufficient coffee fresh for use at one time, then stir it about with the white and shell of an egg, mixing them thoroughly. Or an egg may be mixed with half a pound of ground coffee, which is to be used as required, and the egg tends to preserve the aroma. Take a table-spoonful of coffee or less for each person, pour upon it as much boiling water as will be required, and boil it up as quickly as possible. Pour out a tea-cupful and put it back again, or pour the whole backwards and forwards several times. Take it from the fire and pour half a tea-cupful of quite cold water into it and let it stand five minutes by the fire ; but do not let it boil again, before you transfer it to the coffee pot in which it is to be served. Do not shake it in doing this, as the egg shell and coffee powder will have settled at the bottom, and the liquid ought to be perfectly clear. A little isinglass is sometimes used instead of egg. Many insist that it is quite unnecessary to use the egg at all. Loaf sugar and boiled milk should be served with it, allowing each person to suit their own taste. COFFEE CREAM. Some make coffee cream by boiling three cups of coffee after it is made, with a pint of cream and sugar to taste, until they are reduced nearly one half, and so serving it. DINNER COFFEE. Take pure Mocha coffee, one table-spoonful to each person, mix with egg and cold water, and boil perfectly clear. Serve 254 COFFEE, TEA, ETC. without milk, but with loaf sugar, or if you choose with burnt brandy, and sugar, in very small cups. COLD COFFEE. Make a quart of good coffee, pour it oflf clear, and add to it a pint of new milk, a gill of cream, and enough loaf sugar to sweeten it. Set it back on the fire, and let it all come to a boil. This will be delicious cold, or it is good warmed up next day. Bottles of such coffee are sometimes useful to take on a picnic. Use the best lump, or coffee crushed sugar, for coffee, coarse brown spoils the flavor. CHOCOLATE {American). Procure the best chocolate, grate it, allowing two heaping table- spoonsful to a quart of mixed milk and water. Boil it fifteen minutes, taking off the scum as it rises, and serve with sugar and cream. CHOCOLATE (Frcncli) . Break the chocolate in pieces, boil it in a little water, stirring all the time, then add double the quantity of milk, and allow that to boil also, stirring, but not skimming, until it has boiled up thick for several minutes. Add loaf sugar to taste, and serve with cream, or new milk to thin it off, if preferred. COCOA. To make good cocoa from the nibs, it should be boiled for three or four hours, and strained when it is taken from the fire. Should any grease rise to the surface after this it must be removed either with writing paper, or by skimming. Sufficient quantity of cocoa may be made at one time to last three or four days, as it will re- main perfectly good for that time, and should be merely boiled up when wanted and served with hot milk. In boiling, use a quart of cold water to a quarter of a pound of cocoa nibs, or vary according to taste. TEA. ** Tea," as a meal is a lost institution in most of our large cities. COFFEE, TEA, ETC. 255 More's the pity, for It was the cosiest, and pleasantest meal of the day. Moreover, with it, has gone out early hours, and thrifty habits, attention to home duties, and love of home pleasures. The late breakfasts, which are the rule now, and the six o'clock dinners, not only destroy health, but give the day to gossiping and visiting, to shopping and the promenade, and aiford an excuse for daily ex- pensive lunches at fashionable restaurants, which make simple home fare distasteful. '* Tea," in the old-fashioned sense, is still to be met with occas- ionally in the country, and who that has ever assisted in a pleasant family circle at that most enjoyable of all meals, but remembers it with a longing to experience it once again. The cosy table, the light delicate food, the hot, fragrant beverage in small cups, han- dled tenderly, as if with a due appreciation of their contents ; the leisure which all enjoy after the principal business of the day is over, and the stimulus to lively and agreeable conversation, which the meal affords. But the tea itself must be good ; no luke warm infusion, no mere slop, by quantity of which you seek to make up for the qual- ity. One cup of really good, inspiring tea, is worth a gallon of the liquid which well-intentioned housewives sometimes pour out, with the assurance that it is not strong, and will not hurt you. The truth is, that the amount of liquid is a positive injury, while, what- ever of virtue the tea possessed, is drowned in it ; but there are persons who still insist upon their ancient right to three or four cups, and perhaps the less tea there is in these, the better. HOW TO MAKE TEA. Scald your tea-pot for six persons, put in three tea-spoonsful of best green tea, pour a little boiling water upon it, and set it to steep. Put four tea-spoonsful of best black tea in a tin cup with a cover, pour cold water upon it, cover it tight, and bring it to a quick boil ; let it boil a minute, and then add it to the green, which should only steep in boiling water, not boil. Fill up with the ne- cessary quantity of boiling water, and it is ready for the table. It is not known by many persons, that the Oolong and other black teas require boiling, in order to extract their strength and virtue. Those who mourn over poor, weak, modern tea, are ad- vised to try this method. PLAIN BILLS OF FARE FOR DINNER ALL THE YEAR ROUND. JAmJARY. Roast turkey, celery, cranberry sauce, boiled onions, mashed potatoes browne4, mashed turnips, apples and nuts. Minced turkey, potatoes boiled in their jackets, cranberry sauce, currant dumplings. Shank end of a leg of mutton, boiled with rice, mashed pota- toes, pickled beets, and mince pie. Leg of mutton boiled, then roasted, with caper sauce, mashed potatoes, and turnips, stewed tomatoes, and baked apple dump- lings. A good soup made from leg of mutton broth, the shank bone, and fresh beef bone, with bunch of sweet herbs, and vegetables ; mutton sliced, and warmed over, roast potatoes, fried parsnips, and mince pie. Fish chowder, plain boiled potatoes, macaroni, pickled beets, and boiled apple pudding. Company Dinner. Vermicelli soup, boiled turkey stuffed with oysters, roast chick- en, boiled ham, cranberry jelly, celery, fried potatoes, canned com, tomatoes, stewed parsnips, cauliflower, macaroni, plum pud- ding, nuts, oranges, and raisins. BILLS OP FARE FOR DINNER. 257 FEBRUARY. Irish stew, fried parsnips, roast potatoes, pickles, and apple pie. Boiled corned beef, cabbage, carrots, mashed turnips and pota- toes, rice, and raisins with sauce. Cold corned beef, roast potatoes, macaroni, fried parsnips, pick- led beets, and apple pie. Broiled mutton chops, potatoes boiled in their skins, stewed to- matoes, and tapioca pudding. Baked pork, and beans, and boiled codfish, with mashed pota- toes, and pickles, apple sauce. Baked apple pudding. Roast leg of mutton, and currant jelly, mashed potatoes, boiled onions, fried parsnips, and bread currant pudding. Stuffed and stewed prairie chickens, stewed tomatoes, mashed canned corn, and lemon pie. Extra Dinner. Tomato soup, boiled salmon trout, with anchovy sauce, roast turkey, cranberry sauce, canned corn, Lima beans, celery, brown mashed potatoes, fried oyster plant pickles, bread and butter pud- ding, apples, oranges, biscuits and French coffee. Sunday Dinner. Oyster soup, roast ribs of beef, cold slaw, succotash of corn and Lima beans, mashed potatoes, fried parsnips, and apple merin- gue pie. ]\iARCH. Beef a la mode, from the upper part of the leg, roast potatoes boiled parsnips, stewed cabbage with vinegar, and apple fritters. 258 BILLS OF FARE FOR DINNER. Soup made from shin of beef, and split peas, bacon, and cab- bage, boiled potatoes, pickles and apple pie. Fillet of veal larded, potatoes, fried parsnips, apple sauce and **birdnest" pudding. Knuckle of veal stewed with rice,. fried potatoes*, stewed toma- toes and mince pie. Cold beef, roast potatoes, fried parsnips, cold slaw and "Buf- falo" pudding. Boiled codfish with egg sauce, beef hash, mashed potatoes, cold slaw, and pumpkin pie. Boiled ham, and spinach, lobster salad, plain boiled potatoes, and rice pudding. Sunday Dinner. Baked salmon trout, fricasseed chickens, mashed potatoes, salsi- fy, currant jelly, and bread and butter pudding. APRIL. Lamb stewwith potatoes and greens, currant dumplings. Veal cutlets with bacon, spinach, mashed potatoes, sliced fresh tomatoes, and Indian pudding. Stuffed and baked shad, salad of early lettuce, boiled rice used as a vegetable instead of potatoes, lemon pie. Roast lamb, mint sauce, new potatoes, sliced fresh tomatoes, spinach and rhubarb pie. Boiled leg of mutton, caper sauce, greens, mashed potatoes and tapioca pudding. Cold leg of mutton, with salad and mashed potatoes, roly poly- pudding. BILLS OP FARE FOE DINNER. 259 ** Medley" pie made of a few scraps of cold meat, an onion, apples, sugar and spice, fried potatoes and rice currant fritters. Sunday Dinner. Koast chickens, stewed tomatoes, new, or Bermuda potatoes, spinach, canned corn, and lemon meringue pie. MAY. Roast lamb, green peas, mint sauce, spinach and potatoes, rhu- barb batter pudding. Boiled blue fish with parsley sauce, fried potatoes, lamb cro- quettes ^ or balls made of cold meat, done up with an egg, etc., stew- ed tomatoes and bread pudding. Irish stew of mutton with greens, and baked beans, sliced to- matoes and currant dumplings. Veal pot pie, with potatoes, salad and rice, and raisins. Boiled leg of lamb, caper sauce, stewed tomatoes, mashed po- tatoes, and rhubarb pie. Boiled fresh mackerel, green gooseberry sauce, hashed lamb, mashed potatoes, and rhubarb dumplings. Stewed pigeons, with thin slices of fried bacon, spinach, pota- toes, salad and lemon pie Company Dinner. White soup, olives, baked blue fish, salad, fillet of veal stuffed, and roasted Bermuda potatoes, sweet potatoes, spinach, stewed to- matoes, jelly, and kidney beans, custard In cups, rhubarb pie. JUXE. Stewed rabbit, early potatoes, greens, salad, green gooseberry pie. 260 BILLS OP FARE FOR DINNER. Boiled lamb chops, potatoes, kidney beans, sliced tomatoes, and rhubarb batter pudding. Roast leg of lamb, potatoes, asparagus, and sliced tomatoes. Blanc mange with jelly. Stewed mutton with rice, early potatoes, salad, gooseberry pie. •^ Veal pot pie, potatoes, sliced tomatoes, and rice pudding. Roast chickens, jelly, early potatoes, asparagus, and corn starch pudding, with cream, and fresh strawberries. Chowder of blue fish, with potatoes, sliced tomatoes, cold boiled ham, and fresh currant pio. JULY. Shoulder of veal stuffed, potatoes, asparagus, salad and straw- berry pie. Small ribs of lamb stewed with new potatoes, green peas, toma- toes, and blackberry batter pudding. Boiled ham, with potatoes, spinach, and dessert of bread and milk, and berries. Boiled salmon with green peas, and egg sauce, potatoes, salad, and strawberry dumplings. Corned beef, early cabbage stewed with vinegar, young turnips, potatoes, and cherry pie. Roast beef, potatoes, asparagus, Lima beans, Indian corn, toma- toes, and green apple pie. Chops cut off leg of mutton, and cooked with tomatoes, pota- toes, kidney beans, and cherry batter pudding. BILLS OF PARK FOR DINNER. 261 Roast leg of mutton, green peas, stewed tomatoes, potatoes, and huckleberry pie. Extra Dinner, Tomato soup, boiled salmon, with anchovy sauce, salad, roast Iamb, green peas, mint sauce, potatoes, stewed tomatoes, succo- tash of Lima beans and Indian corn. Ice blanc mange, with pineapples, and open currant tart. AUGUST. Fillet of veal larded, new potatoes, stewed tomatoes, spinach, and huckleberry pudding. Cold veal, succotash of corn and string beans, potatoes, salad, and cherry pie. Veal pie, stewed tomatoes, potatoes, horseradish, and rice dump, lings. Lamb chops with tomato sauce, string beans, and new potatoes, huckleberry, or blackberry pie. Cold lamb, potato salad, stewed tomatoes, green com boiled, and cherry pudding. Roast leg of lamb, mint sauce, new potatoes, new mashed turnips, salad, green peas, and currant, or gooseberry pie. Dish of pickled cod with melted butter, cold boiled ham, potatoes, salad, com, and fresh fruit pie, or pudding. Stewed pigeons, lobster salad, potatoes, asparagus, currant jelly, Lima beans, currant, and custard tarts. SEPTEMBER. Roast prairie chickens, with apple sauce, potatoes, and spinach ; corn starch pudding, and sliced peaches. 262 BILLS OF FARE FOR DINNER. Fillet of mutton slightly corned, potatoes, green corn, new tur- nips, and currant jelly. Bread pudding. Cold mutton, mashed potatoes browned, mashed turnips, salad, and blackberry pudding, ' ' Buflfalo " style. Shank end of leg of mutton stewed with rice, stewed tomatoes, fried potatoes, and peach pie. Sirloin of beef roasted, potatoes , cauliflower, succotash, and tomato salad. Yorkshire puddding. Cold beef, hot potatoes, salad, or pickles, green com, and plum batter pudding. Oyster soup, the beef-bones being used to make the small amount of stock necessary, minced beef with potatoes, stewed to- matoes, string beans, and green apple pie. Birtliday Dinner. Oyster pie, roast chicken with jelly, potatoes, corn, Lima beans, salad, bread and butter, pudding, and dish of fresh pears, peaches, plums, etc., arranged with leaves, and flowers. OCTOBER Mutton chops, with mushroom sauce, potatoes, succotash, and lemon meringue pie. Boiled mutton, caper sauce, mashed turnips, potatoes, sliced to- matoes, or stewed ; any rice pudding. Broiled beef steak, baked potatoes, tomatoes, and baked apple dumplings. Irish (mutton) stew, with dish of rice, as vegetables, tomatoes, and fresh apple pie irtLLS OF FARE FOR DINNER. 263 Vegetable soup, chowder made of haddock, potatoes, salad, and currant dumplings. Corned beef, cabbage, potatoes, turnips, carrot, and stewed beets, , Tapioca apple pudding. Tomato soup, alaraode beef, stewed cabbage, potatoes, Lima beans, celery, and baked rice pudding, with fruit. NOYEIVIBER. Stewed rabbit, with dish of pork and beans, boiled onions, po- tatoes, and pickles. Apple pie. Roast haunch of mutton, mashed white turnips, potatoes, and jelly. Pancakes with jelly. Chicken pot-pie, mashed potatoes, celery, pickled cauliflower, and squash or pumpkin pie. Ox tail soup, soused fish, cold beans, hot potatoes, pickles, and English roll pudding. Beef stew, mashed potatoes, fried parsnips, pickled beets, and baked apple pudding. Roast chickens, mashed potatoes, cold slaw, egg plant, fried in butter, stewed tomatoes, and bread pudding. Thanksgiving Dinner. Oyster soup, cod, with egg sauce, lobster salad, roast turkey, cranberry sauce, mixed pickles, mangoes, pickled peaches, cold slaw, and celery ; boiled ham, chicken pie ornamented, jelly, mash- ed potatoes browned, tomatoes, boiled onions, canned com, sweet potatoes, roasted broccoli. Mince, and pumpkin pie, apple tarts, Indian pudding. Apples, nuts, and raisins. 264 BILLS OF FARE FOE DINNER. DECEMBER. Spare rib of pork, mashed potatoes, apple sauce, and baked ^ apple dumplings. ^ Ribs of beef, boned and stuffed, potatoes, boiled onions, fried parsnips, and pickled cabbage; pumpkin pie. Soup, broiled chops, mashed potatoes, apple sauce, and boiled rice, with raisins. Soup meat, made into a stew with vegetables, and stock spice and sweet herbs, Indian dumplings, potatoes, and apple pie. Roast turkey, cranberry jelly, mashed potatoes, stewed parsnips, salsify, or vegetable oyster, celery, mince pie, and apples. Young goose, with onion stuffing, par-boiled, then roasted, mashed potatoes, apple sauce, broccoli, and apple pie, with cheese. Cold fowl, cold boiled ham, roast potatoes, fried parsnips, mac- caroni, cranberry sauce, or pickles, and mince pie with cheese. Christmas Dinner. Mock turtle soup, salmon, or baked trout, with anchovy sauce. Roast turkey with necklace of sausages, cranberry sauce, boiled fowls stuffed, with mushrooms, bread sauce. Boiled ham, apple sauce, mashed potatoes, potato balls, boiled onions, egg plant fried in batter, Lima beans, and stewed tomatoes ; oyster fritters, oysters vol a vent, celery and pickles. Dessert. Christmas plum pudding, lemon cheese cakes, tipsy cake, champagne jelly, apples, nuts, raisins, and grapes. WINES AND DRINKS, CURRANT CHAMPAGNE. Ingredients for thirty gallons : —Three bushels, or one hundred and fifty pounds of currants, seventy-five pounds of white Havanna or refined crushed sugar; three pints white brandy, with suffi- cient pure soft water. The fruit should be gathered in dry weather, when ripe ; mash them to break every berry, but not bruise the stems ; add a portion of the water, and after stirrino- well, turn the mass on to a strainer, over a grain sieve, or riddle, rubbing and pressing very gently with the hands. The usual practice of squeezing and wringing through the strainer forces through too much pulp, occasioning too great a degree of fermen- tation. The sugar should be put into a tub or other open vessel, with the brandy, and the liquor strained on to it. When the su- gar is dissolved, strain the whole through a fine hair, or grass cloth, into a strong, sweet cask of thirty-two gallons, and fill up to within two gallons, which leaves sufficient room for the fermen- tation to proceed, and drive in the bung tight. It is desirable that all parts of the process should go on at the same time, and be finished with all possible dispatch. The sooner the wine is bottled after it is perfectly fine, the more briskness it will exhibit. In producing champagne, it is necessary to give air for a short time, to increase the fermentation and deprive it of a great portion of its sweetness. The white currant is sweeter, and pleasanter fla- vored, when ripe, for table use, than the red. The wine made from it is nearly colorless, of sweet and pleasant flavor. Bottled before the fermentation has entirely subsided, it makes a fine champagne. 12 266 WINES AND DRINKS. CURRANT WINE. Bruise ripe currants stripped from the stem, and add to every gallon of pulp, half a gallon of water, first boiled and cold ; let if remain in a tub twenty-four hours to ferment ; strain it through a hair sieve, not pressing it with the hand, but letting it take its time to run. Then stir well in two pounds and a half of white su- gar to every gallon of liquor. Add a quart of best rectified spirit of wine to every six gallons. After it has stood six weeks, bottle it. If it is not very fine empty it into other bottles, let it stand two weeks and then rack it off into smaller bottles. BLACK CURRANT WINE. Put the currants, after picking out the stems and leaves, into an open vessel, and cover them with water, keeping an account of the amount ; then with a pestle or pounder mash every berry ; let them stand for twenty-four hours to dissolve the pulp, then put the mass into a coarse bag and submit them to pressure, when the juice will run freely. After deducting the amount of water, the remainder will be the pure juice ; and now, to every gallon of the juice add two of water, including that first put in, and to every gallon of the mixture, add four pounds of crushed sugar. Put it into a cask, reserving sufficient to fill up while fermenting. Put the cask in a moderately cool dry room to ferment ; as the refuse works at the bung ; fill up with the liquor reserved. When it has ceased work- ing, bung it close for nine months, and it will be fit for botthng and use. This will have much of the flavor of Port wine, and make an excellent article for sacramental purposes. By reducing the quantity of sugar and adding water, it will be a fair imitation of claret wine, for a summer drink. GRAPE SYRUP. Pick the grapes from the stems, and to every four pounds of grapes, add a pint of water. Set them over a moderate fire till the grapes are well boiled, keeping the pan, which should be block tin or brass, covered ; strain through a hair sieve, gently pressing the grapes ; when cool, cover it with a plate and let it remain till the next day in either wood, or an earthen vessel. Then careful- WINES AND DRINKS. 267 \y clear it off, and to each pint allow a pound of loaf sugar brok- en, put the sugar into a pan, adding a pint of water to every four pounds ; stir it while cold till the sugar is partly dissolved ; then put it on a moderately brisk fire with the pan covered, stirring it often till nearly boihng ; watch it carefully that it may not rise too much ; let it boil up several times, skim it off quite clean, then pour in the juice, cover the pan until it nearly boils ; remove the cover and let the syrup boil fifteen minutes, skimming it well. Pour the syrup into a stone jar, with a little grated lemon, or a few pieces of broken cinnamon, and let it remain one day. Then strain it into bottles, cork, and keep it in a cool place. This is recommended as an unalcoholic wine. GRAPE \VTNE. — 1. Crush five gallons of ripe grapes, and let them soak seven days in four and a half gallons of soft water ; add to it seventeen and a half pounds of white sugar. Strain it, put it into a clean cask, leave it open until fermentation ceases, then bung tightly. GRAPE WENE. — 2. Gather the grapes when they are just turning color, or about half ripe. Pound them in a tub with the stalks, and to every quart of pounded fruit, put two quarts of water. Let this stand in a mash tub fourteen days, then draw it off, and to every gallon of liquor put three pounds of loaf sugar ; when this is dissolved, cask the wine. After it has worked, bung it securely down, and keep it for six months ; then bottle it, and tie down or wire the corks, if it be intended to be kept more than one year. ELDER WINE. Take the juice of three gallons of elder berries, which will about equal six quarts. Add twenty-four pounds of sugar, and wash the husks of the berries, in sixteen quarts of water. Boil six ounces of ginger in water, strain and boil a second time. Add this and the juice of the berries, to the water in which the husks have been washed. Cask it, and when the fermentation is over, put into the cask some well-dried spices. 268 WINES AND DKINKS. ELDER FLOWER WINE. Allow a gallon of water, and three pounds of sugar to every quart of the blossoms stripped from the stalks, boil and skim the sugar and water, and pour it over the flowers boiling hot. To every gallon of the liquor add a small table-spoonful of home- brewed hop yeast, and the juice of a lemon ; stir it thoroughly to- gether. Let the whole ferment for three days in an open vessel of wood or earthen, the top entirely covered with a thick woolen blanket. At the end of three days, strain it through a sieve and whisk the white of an eg^ beaten to a froth, through the wine. Put at the bottom of the cask chopped raisins, in the proportion of three or four pounds to every six gallons of wine, pour in the wine, and close the bung. In six months it will be fit to bottle. KLACKBERRY WINE. First pour boiling water on the fruit and when cool, bruise it. Let it stand until the berries rise to the top ; then drain off the clear liquor, measure it and add two pounds of sugar to every gallon of liquor ; stir it well and let it stand open a week or ten days, then draw off the wine and pan it through a jelly-bag. Take half an ounce of isinglass for every three gallons, dissolve it in a little of the wine and mix it through the whole. RHUBARB WINE. Chop the stalks, and for fifty pounds of rhubarb, allow thirty pounds of sugar ; press the juice, add the sugar and enough water for nine gallons of wine ; put it into a cask, cover it with a cloth until it ceases to ferment ; plug the barrel for three months, then bottle the wine, or if this is not convenient draw it off into a clean cask that it will fill completely. GOOSEBERRY WINE. Take a quantity of ripe, white or yellow gooseberries, bruise them with a pestle in a tub, and to every eight pounds of fruit add one gallon of cold spring water. Stir them and let them stand twenty- four hours ; then strain the mash through a fine sieve or a grass cloth strainer. To every gallon of juice add four pounds of white WINES AND DRINKS. 269 loaf sugar. When all is dissolved, stir it well, and when settled put it into a cask with two quarts of brandy to every ten gallons of juice and half an ounce of isinglass. Set the cask in a cool place, leav- ing out the bung until the fermentation has nearly ceased. Then draw off into bottles, and cork tight immediately. GREEN GOOSEBERRY WINE. Having thoroughly bruised eight gallons of green gooseberries, put thera into eight gallons of cold water, and allow them to stand for twenty-four hours ; at the end of that time drain the liquor well off through a sieve, and for each gallon add three pounds and a half of loaf sugar; pour the liquor into a cask and put to it one quart of the best gin. After standing for six months it will be ready for bottling. GINGER WINE. To every gallon of water put nearly three pounds of loaf sugar, two lemons, and two ounces of ginger, bruised. Boil the sugar and water for half an hour, skimming it, then pour it on the rinds of the lemons and the ginger. When the liquor is milk warm, squeeze in the juice of the lemons, and put in it a little j'east at the same time. Let it work for two or three days, then put it in- to a cask closely stopped for six weeks. Bottle it with one gallon of brandy to twelve gallons of wine. The pulp of the ginger and lemons must be put into the cask with a little isinglass, to refine the wine ; but the pips and white part of the lemons should be remov- ed, as they make it bitter. BLACKBERRY BRANDY. Bottle equal quantities of blackberry juice and brandy, allowing a pound of loaf sugar to every gallon. Or, a gallon of black- berries can be put to each gallon of deodorized pure spirits, and the berries dissolved in the spirits. These are very good for bowel complaints. CHERRY BRANDY. Crush cherries, and allow one quart to every gallon of spirits. Wild cherries are the proper ones to be used. Rum, brandy, or deodorized pure spirits can be used. 270 WINES AND DEINKS. RASPBERRY SYRUP. Add one quart of vinegar to three quarts of berries, let it stand one day then squeeze it through a cloth. Add a pound of sugar for each pint of juice and boil it twenty minutes.* HOP BEER. To make fifteen gallons, take twelve ounces of hops, six quarts of molasses, ten eggs. Put the hops in a bag, and boil them fifteen minutes in three pails-full of water. Put in the molasses while hot, and pour immediately into a strong ale cask which can be made perfectly air tight, and put in the remainder of the water cold. Let the mixture stand until cool, and then add the egg. This beer will not ferment in cold weather unless put in quite a warm place. It will keep six or eight months. Three months after it is fermented it is almost equal to ale. GINGER BEER Stir up in a gallon of boiling water, one pound of loaf sugar, one ounce and a half of the best ginger bruised, and one ounce of cream of tartar, or, if preferred, a lemon sliced, until the heat falls to that of new milk. Then having poured one table-spoonful of good yeast upon a piece of bread, put it in the middle of the vessel letting It float in the mixture. Cover the whole with a cloth, and let it stand twenty-four hours, after which, strain it and put it into bottles, filling each only about three parts full, cork them tightly, and tie them down. In warm weather this ginger beer will be ready to drink in two days. TO MAKE A CASK OF GINGER BEER. Take ten gallons of soft water, and fifteen pounds of loaf sugar, clarified with the whites of six eggs ; bruise half pound of white ginger ; boil half an hour. Pare off the thin yellow rind of twelve lemons, and pour the liquor when it is boiling, over the lemon peel. As soon as it is cool, mix a gill of good yeast with it, and put it in a cask. Retain two quarts of the liquor, in which dissolve two ounces of shred isinglass ; mix it with the wine, and shake well. Let the cask stand open all night ; then close the bung, WINES AND DEINKS. 271 and In three weeks bottle it oflf. It will be fit to drink in throe months. SPRUCE BEER. — 1. Water ten gallons ; sugar ten pounds ; essence of spruce quar- ter of a pound ; yeast half pint. Dissolve the sugar and essence of spruce in the water, previously warmed ; then allow it to cool a little, and add the yeast as in making ginger beer ; iDottle imme- diately in half pint bottles. SPRUCE BEER. — 2. To a gallon of water, allow an ounce of hops and a spoonful of ginger. Boil it well, strain it, and add a pint of molasses and half an ounce of the essence of spruce ; let it cool, pour in a tea-cup of yeast and put it into a clean cask. After it has fermented a day or two, bottle it. ME.VD. To six gallons of water, add six quarts of strained honey, the yellow rind of two large lemons, pared very thin, and the whites of three eggs beat to strong froth. Mix and boil all together three quarters of an hour, skimming it well. Pour into a tub. When lukewarm, add three table-spoonsful of good fresh yeast, cover and leave it to ferment. When it is well worked, pour it into a barrel with lemon peel in the bottom, and let it stand six months. It will then be ready to bottle. SHRUB. Take three quarts of red currant juice, three quarts of good rum, dissolve in it two pounds of lump sugar, stir together and strain through a jelly bag. When it is entirely clear, bottle it. QUICK BEER. Fourteen quarts of cold water, one quart of molasses, one quart of hop yeast and four table-spoonsful of ginger ; mix it well, strain through a fine sieve and bottle it immediately. In tweuty-four hours it will be ready for use. 272 WINES AND DRINKS. GINGER POP. Take three quarters of a pound of white sugar, one ounce of cream of tartar, the juice and rind of a lemon, one ounce of gin- ger, put the whole into a pan, and pour over it four quarts of boil- ing water ; let it stand till lukewarm, and then add a table-spoon- ful of yeast. When it has ceased boiling, bottle it off in small soda water bottles or jars. It will be fit for use in twenty-four hours. IMPERIAL. Put into a jug that will contain three pints, half an ounce of cream of tartar, the juice of a lemon and the rind pared very thin ; pour boihng water over these, and add sugar to taste. When cold, it is fit for use. It is refreshing and wholesome for persons heated from the weather, or feverish from indisposition. BERRY DRINK. Put two quarts of ripe, fresh raspberries into a stone or glazed vessel, whose glazing will not be affected by acids, and pour on them a quart of good vinegar. Let it stand twenty-four hours, and then strain out the juice and vinegar. To each pint of this, add a pound of pulverized white sugar, and put it into a porcelain kettle to boil smartly for about half an hour, removing all the scum as it rises. When cold, bottle and seal. Half a gill of this, stir- red in a tumblerful of cold water, makes a delicious drink. Straw- berries, dewberries, or blackberries can be used in the same man- ner, only using just as much vinegar as will cover the fruit. Add no alcohol. With bottles well sealed, it will keep two years. YANKEE CORN DRINK. To five gallons of cold water, add one quart of sound com, and two quarts of molasses. Put it into a keg, shake well, and in two or three days it will be fit for use. Bung tight. It may be fla- vored with essence of spruce or lemon. The corn will last to make five or six brewings ; if it becomes sour, add more molasses and water. It is a cheap and simple beer, and is called very good. A QUICK DRINK. Take a glass of sherry, a small bit of mint, and some sugar to WINES AND DRINKS. 273 taste ; mix together in a large tumbler, add some pounded ice, and then pour on it a pint of cider ; drink it when it eflfervesces. Half the quantity will generally be found enough, or the ingredients may be divided into two glasses, unless you have a soda water glass. MILK LEMONADE. Put one quart of boiling water, the juice of six fine lemons, the peel of three, pared very thin, two wine glasses of syrup, and half a pint of Maderia or Sherry into a covered vessel and let it stand twelve hours. Then boil half a pint of new milk, pour it on the mixture, and run it through a jelly bag until clear. It makes a refreshing drink. PORTABLE LEMONADE. Mix strained lemon juice to loaf sugar, in the proportion of four large lemons to a pound of white sugar, or as much as it will hold in solution. Grate the rinds, which add to this. Preserve in a close jar, or large mouthed bottles. Use a table-spoonful for a tumbler of water. FOURTH OF JULY SHERRY COBBLER. A large tumbler two thirds full of pounded ice ; half a dozen strawberries, a few fine chips from the yellow rind of a lemon, a table-spoonful of powdered sugar; fill with fine Sherry, shake, and take in the usual way. EGG NOG. To the yolks of six eggs, add six table-spoonsful of powdered sugar, a quart of new milk, half a pint of French brandy, and a pint of Maderia. Beat the whites up separately, and stir them through the mixture, just before pouring into cup glasses. STATEN ISLAND LEMONADE. Take half a dozen fresh lemons, and half a dozen smooth Se- ville oranges, and rub loaf sugar on the outside, until the flavor- ing oil is all extracted from the rind ; roll them soft, press out the juice, add the sugar to the juice, strain off the seeds, a bowl of 12* 274 WINES AND DEINKS. pounded ice, a pint of Sherry, and a quart of water. Shake all together very thoroughly. It is a delicious summer drink. CLARET PUNCH. A pint bottle of claret, a gill of French brandy, four table- spoonsful of powdered sugar, the juice and thinly cut rind of a lemon, a lump of ice, and a pint of water. A COOL CUP. "Weigh six ounces of sugar in lumps, and extract the essence from the rind of a large, fresh lemon by rubbing them upon it, then put them into a deep jug, and add the strained juice of one lemon and a half. When the sugar is dissolved, pour in a bottle of good cider, and three large wine-glasses full of Sherry ; add nearly half a small nutmeg, lightly grated, and serve the cup with, or without some sprigs of fresh balm or borage in it. If closely covered down, and placed on ice for a short time, it will be more agreeable as a summer beverage. MAY DRLNK. (^German.') Put into a large, deep jug one pint of light white wine, to two of red, and dissolve in it sufficient sugar to sweeten it agreeably. "Wipe a sound China orange, cut it in rather thick slices without paring it, and add it to the wine ; then throw in some small bunches of the fragrant little plant, called woodruff, cover the jar close- ly to exclude the air, and leave it until the following day. Lemon rind can be used instead of oranges. Serve this to May-day visitors. OXFORD SWIG Put into a bowl a pound of sugar, pour on it a pint of warm beer, grated nutmeg, and some ginger, also grated; add four glasses of sherry and five pints of beer, stir it well, and if not sweet enough, add more sugar, and let it stand covered up four hours, and it is fit for use. Sometimes add a few lumps of sugar rubbed on a lemon to extract the flavor, and some lemon juice. If the lemon rind is pared very thin, without any of the white skin left, it answers better, by giving a stronger flavor of the lemon. WINES AND DRINKS. 275 Bottle this mixture, and in a few days it will be in a state of effer- vescence. When served in a bowlfresh made, add some bread toasted very crisp, cut in narrow strips. SACK POSSET. Four ounces of fine brown sugar, a pint of sweet wine or sack, and a nutmeg ; let them simmer till the sugar is dissolved ; beat ten eggs, and put them on the fire to warm with a quart of milk, stir them one way to prevent curdling ; when cold mix all together aud put it on the fire to warm, but not boil ; serve hot. CHRISTMAS EGG NOG. Take the yolks of eight eggs and six table-spoonsful of pulver- ized sugar, and beat them to the consistency of cream ; to this add half a nutmeg, grated, and beat well together, then mix one third of a pint of good Jamaica rum, and a wine glass of brandy or Madeira wine ; have ready the whites of the eggs beaten to a stiff froth, and beat them into the above mixture ; when this is done, stir in three pints of good rich milk. No heat is used. MILK PUNCH. Beat up two eggs, well mix them with a quart of milk, adding sugar, nutmeg, and lemon peel, to taste. Boil this gentl}^ and stir it all the time until sufficiently thick. Remove it from the fire for a very few minutes, then add to it a full gill of rum, stirring it all the time it is being poured in. MILK PUNCH TO KEEP. Pare six oranges and six lemons, as thin as possible, and grate them afterwards to extract the flavor. Soak the peel for twenty- four hours in a bottle of rum or brandy, closely stopped. Squeeze the fruit on two pounds of sugar, and add to it lour quarts of wa- ter and one of new milk, boiling hot. Stir in the rum, and run it through a jelly bag until quite clear, then bottle and cork it closely immediately. COLD PUNCH. Put into a saucepan a full pint of cold water and one pound and 276 wi]o:s and drinks. a half of white sugar ; let it be on the fire until the sugar is dis- solved. Add three bottles of white wine, some lemon syrup, and a little ginger, let it get hot, but not boiling. When quite hot, pour half a bottle of fine rum into it and immediately take it off the fire. As soon as the punch begins to cool, it must be bottled and well corked. It will keep good for some time. MISCELLANEOUS. KEEPmG GRAPES. Pick the grapes before they are dead-ripe and when perfectly dry ; remove all the defective ones ; wrap each bunch well in old paper or cotton, and not allow more than two layers in a box ; place in a cold, dry room where they will not freeze. The French preserve grapes the year round, by coating the clus- ters with lime. The bunches are picked just before they are thor- oughly ripe, and dipped in lime water of the consistency of thick cream. They are then hung up to remain. The lime coating keeps out the air, and checks any tendency to decay. When want- ted for the table, dip the clusters into warm water to remove the lime. In preserving grapes, with cotton, they are sometimes placed gently between layers of cotton in a glass or earthen ware jar. The jar is then corked down and the corks dipped in melted resin, or otherwise rendered air tight. KEEPING APPLES. * Apples, potatoes, etc., are well preserved in barrels and boxes in a dry cellar, with light and air excluded, and the temperature quite cold without freezing. Apples are sometimes kept excellent- ly in river sand dried in an oven, placing in a large box a layer of sand and a layer of apples, taking care that the apples do not touch each other. KEEPING PEAS FOR WINTER USE. Shell the peas, throw them into boiling water with a little salt in it, allow them to boil five or six minutes. Then drain in a colan- _dar,ajDul .afterwards on a cloth until completely dried. Then place 278 MISCELLANEOUS. them in air tight bottles. Some place them into wide mouthed bottles, not quite filling them, and pour in fried mutton fat so as to cover them. Then cork tightly, securing the cork with resin or with a bladder. When used boil them until tender with some but- ter and a very little mint. Another method is after they are dried as above, place them on a tin or earthen dish in a mild oven once or twice until they harden, and then place them in paper bags hung in the kitchen. KEEPING CABBAGES. When the weather becomes frosty, cut them off near the head, and carry them with the leaves on, to a dry cellar. Break off su- perfluous leaves, and pick into a light cask or box, stems upward, and when nearly full, cover with leaves. Secure the box or barrel with a lid against rats. KEEPING CABBAGES IN THE COUNTRY. Take up the cabbages by the roots, set them closely together in rows up to the head in soil, roots down, the same as. it grows ; drive in posts at the corners of the bed, and intermediate spaces, if necessary, higher on one side than the other ; nail strips of board or lath on'these posts ; lay upon these old boards, doors, or if you have nothing else, bean poles and corn fodder, so that the roof will be clear of the cabbages, and allow the air to circulate ; close up the sides with yard or garden offal of any kind, and the cab- bages will keep all winter, fresh and green, and be accessible at all times, or nearly so, the frost not being so severe under this protection as in exposed places. Exclude moisture, but never mind the frost. KEEPING MUSTARD. Dissolve three ounces of salt in a quart of boiling water, and pour it hot upon two ounces of scraped horseradish. Closely cover the jar, and let it it stand twenty-four hours, strain it, and by de- grees mix it with flour of mustard. Beat them well together for a long time, until the mixture becomes of the proper thickness. Put it into wide-mouthed bottles, and cork it down closely, when it will keep good for many months. MISCELLANEOUS. 279 TO PRESERVE PAINT. Wash white paint with warm water, soap, a soft flannel ; do not scrub it with a brush, and wipe it dry with a large, old linen cloth. This will keep it nice for years. TO KEEP LEMONS. Keep them in cold water, changed every week. This also adds to the juice. TO PRESERVE PARSLEY FRESH AND GREEN. Put it into a strong pickle of salt and water, boiling hot, and keep for use. Or it is good for soup, stuffing, etc., hung up in bunches, in a dry attic or store-room. TO PRESERVE MUSHROOMS Put your mushrooms, cut as for stewing, into a saucepan ; stew till all the liquor is drawn, and then till all again is absorbed ; and when quite dry, put in a good lump of butter, cayenne pepper, and salt. After it has boiled, pour into sweet-meat pots the sizes that will be sufficient for a dish, and well cover them with butter ; and they will be, when warmed up and well finished oiF with a little white sauce, as good as when fresh gathered. TO KEEP MEAT, GAME, OR POULTRY, IN HOT WEATHER. If you wish to keep meat a day or two longer, and there is danger of its being effiicted by the hot weather, sprinkle roughly pounded charcoal over it, and put the same under it ; for birds, put a lump of charcoal in the inside, and sprinkle the breast, and under the wings, with the pounded charcoal. TO REMOVE TAINT FROM MEAT OR POULTRY. Wash the part affected, with chloride of soda first, and then in fresh water. It should be cooked as soon as possible after being wet. Broiling, or i-oasting, is the best way to cook meats that have been kept a little too long. If salted, wash it and throw away the brine, then leave it, for a few days in the following composition ; Fresh burnt charcoal powdered, twelve parts ; common salt eleven 280 MISCELLANEOUS. parts, saltpetre four parts. Mix and use the same as common salt. Before cooking remove the black color with clear water. SNOW AS A SUBSTITUTE FOR EGGS. In making pancakes or puddings, snow is an excellent substitute for eggs ; two table-spoonsful of snow stirred in quickly are equal to an egg in puddings or pancakes for making them light. It is explained by the fact that snow contains in its flakes much atmos- pheric air, which is set free as it melts. CORN STARCH INSTEAD OF EGGS. For most cakes and puddings, for which eggs are used, a table- spoonful of corn starch or maizena will be found an excellent sub- stitute for one egg. EGG PAPER. Soft, tough paper cut to fit jars, and dipped in a saucer of white of egg, put over steamed jars of fruit or preserves, will keep them bet- ter than all the late inventions. "When the jars and fruit are scalded hot as possible, it will keep them nicely. For jellies and all kinds of pickles, it makes a cheap, convenient cover. The paper must turn over the rim of the jar. FROZEN POTATOES. Frozen potatoes give more starch or flour than fresh ones. SIZE OF TURNIPS. Small sized turnips have double the nutritious matter that larger ones have, but the largest ruta bagas are the most nutritious. TO "WASH FRUIT STAINS FROM THE HANDS. Rub them with sorrel, rhubarb stalks, lemon, apple or tomato skins. DAMP WOOLEN CLOTHING. Before putting damp woolen clothing to the fire, rub it with a moist sponge, the way of the nap, until the smoothness is restored ; brushing will not remove the roughness, unless this precaution is taken. MISCELLANEOUS. 281 DLiMOND CEMENT. This Is the best cement for broken glass, or china, because it is colorless, and perfectly resists moisture. It requires to be liqui- fied by placing the vial in boiling water, and should then be ap- plied with a camel's hair brush. HOW TO PREVENT THE INROADS OF VERMIN. On entering a new house, have it thoroughly clean, and every hole and crevice, in cupboard, closet, or room, stopped up with a cement made of putty, and chloride of lime. Before putting carpets, or oil-cloth down, dust the edges of the boards with Lyons' or Per- sian powder, which will prevent the attacks of moths, and cock- roaches. A dollar spent in this way, will be found an excellent investment. Repeat the process, when general cleaning time comes, and with ordinary precaution in cleaning bedsteads, and taking care of furs, you will never be troubled with bugs, moths, or cockroaches. lobster's EGGS. Lobster's eggs boiled, and pounded in a mortar, constitute a per- fectly safe, harmless, and beautiful rouge. to strengthen the hair. Dilute an ounce of borax, and an ounce of camphor In two quarts of water, and wash the hair thoroughly twice a week, clip- ping the ends occasionally. It will quickly grow long, thick, and even. to clear, and STRENGTHEN THE VOICE. The best method Is In vogue among all distinguished vocalists, viz : swallow the yolk of a raw egg, tohole, every morning on ris- ing ; also avoid pastry, and sponge the throat and chest well with cold water daily. BUTTER COOLER. A simple mode of keeping butter in warm weather, where ice Is not handy, is, to pour about a pint of water, in a round dish, and 282 MISCELLANEOUS. place half a brick, or stone the size of half a brick, in the water, and put the plate of butter upon it, then invert a common flower pot over the butter, so that the pot will set down in the water. The porousness of the earthen ware will keep the butter cool. It will be better still if the pot be covered with a wet cloth, the rapid abstraction of heat by external evaporation causing the but- ter to become hard. KITCHEN ODORS. Odors from boiling ham, cabbage, etc., may be prevented by throwing red pepper pods, or a few pieces of charcoal into the pot. FRUIT SINKING. To prevent fruit from sinking in puddings or cake, roll it in flour before putting it in. COCHINEAL. In using cochineal to give color, they may be broken and tied up in fine muslin, which obviates the difficulty of getting them out when the color is given. IMPROVING CORN MEAL. Indian meal is improved by being kiln dried. It may be spread on a dripping pan and heated in the oven. TO MAKE HENS LAY IN WINTER. Keep them warm, keep corn by them constantly, but do not feed it to them ; feed them with meat scraps, where lard or tallow has been tried, or fresh meat. Some chop up green peppers finely, and feed them. Let them have a frequent taste of green food, a little gravel and lime, or clam shells. TO FATTEN TURKEYS Eveiy morning for a month, give them mashed potatoes mixed with buckwheat flour, barley or beans ; take away what remains in the evening. After a month, add half a dozen balls made of barley flour, when they go to roost. Give them these eight days successively ; turkeys thus fed are fat and good. MISCELLANEOUS. 283 HATCHING. Chickens are hatched in twenty-one days ; turkeys, twenty-six ; clucks and geese, thirty ; pigeons, eighteen. TO CLARIFY DRIPPING. Place the dripping in a large pan, pour on about a quart of boil- ing water, and pass the whole through a muslin or a sieve. Let it get cold, and the dripping can be taken out in a cake ; the refuse being at the bottom, will be easily scraped off. If it be not suffi- ciently clarified, the process must be repeated. TO CLARIFY MOLASSES. Common molasses may be clarified and rendered much more palatable by heating it over the fire and pouring in sweet milk, in the proportion of one pint to a gallon of molasses. When the molasses boils up once, the albumen in the milk collects all the im- purities in a thick scum upon the top, which must be carefully re- moved, and the molasses is then fit for use. Bullock's blood is also used for this purpose, but milk is more agreeable in many ways for domestic use. HOME MADE BREAD. The quantity of bread is greatly increased by using bran water for mixing the dough. A quart of bran should be boiled for an hour in water, and then strained through a sieve. IVORY HANDLES. Ivory handles should not be wet in washing. It is hard to re- move stains from ivory, without, at the same time, removing the polish. Muriatic acid removes the polish. If the stain arises from ordinary wear, it may be soaked in strong lime water, and after- wards exposed to the air, repeating the operation until it becomes white. It should not be exposed to the sun, or it will crack. A solution of muriatic acid will remove ink stains ; to restore the polish, rub with fine putty powder, or gilder's whiting till the pol- ish returns. Another method to remove stains from ivory handles is to take alum water, boil it and let it grow cold. Then soak the 284 MISCELLANEOUS. handles in it for an hour, take them out and brush them well with a tooth brush. Dip a clean towel in pure water, squeeze it out and while wet wrap it around the handles, soaked and brushed as above, and leave all to dry gradually. If dried too rapidly out of the alum water, the handles will be injured ; if dried slowly, they will become white. TO FASTEN KNIFE HANDLES. Handles of knives or forks that have come off by being put in hot water, by mixing powdered resin with chopped hair or tow, chalk, whiting, or quick lime ; partly fill the hole with it, heat the spike of the knife or fork and force it in. Melted resin or brick dust, mixed, is also used. Or put a small portion of a quill pen into the handle, heat the blade, put it in the quill in the handle, and press it in firmly. TO TAKE OFF STARCH OR RUST FROM FLAT IRONS. Tie a piece of yellow beeswax in a rag, and when the iron is nearly hot enough to use, rub it quickly with the wax and then with a coarse cloth. RUST ON STEEL IMPLEMENTS, OR KNIVES. Cover the steel with sweet oil, well rubbing it on. Let it remain for forty-eight hours and then, using unslacked lime finely powder- ed, rub the steel until all the rust has disappeared. ROUGH FLAT IRONS. Rub them with fine salt, and it will make them smooth. CRACKS IN STOVES. Ashes and common salt wet and mixed, will stop the cracks in a stove and prevent smoke escaping. CEMENT FOR METAL AND GLASS. The following cement will firmly attach any metalic substance to glass or porcelain. Mix two ounces of a thick solution. of glue with one ounce of linseed oil varnish, or three fourths of an ounce of Venice turpentine. Boil them together, stirring them until they MISCELLANEOUS. 285 mix as thoroughly as possible. The pieces cemented should be tied together for two or three days and nights. POLISHING PASTE. Cut half a pound of mottled soap into pieces, mix with half a pound of rotten stone in powder ; put them into a saucepan with sufficient cold water to cover the mixture, — about three pints ; boil slowly till dissolved to a paste. VARNITH TO PREVENT RUST. Make a composition of fat, oil and varnish, mixed with four fifths of highly rectified spirits of turpentine. Put this varnish on metal with a sponge. TO PRESERVE LAMP CHI^MNEYS FROM BRE AIDING. Place a cloth at the bottom of a large pan, fill the pan with cold water, and place the glass into it. Cover the pan and let its con- tents boil one hour. Take it off the fire and leave the glass in the water until it is cold. SOFT SOAP. Slice up four pounds of white bar soap into four gallons of wa- ter, and add a pound of sal soda. Mix, dissolve it thoroughly over the fire, and set aside for use. A smaller quantity can be made in the same proportions. CREAKING HINGES. Rub the hinges with a very little soft; soap. ICE ON WINDOWS. Windows may be kept free from ice, and polished, by rubbing the glass with alcohol, with a brush or sponge. WATER AND FIRE PROOF CEAIENT. A cement which is a good protection against weather, water and fire to a certain extent, is made by mixing a gallon of water with two gallons of brine, in two and a half pounds of brown sugar, and three pounds of common salt. Put it on with a brush, like paint. A smaller quantity can be made in the same proportions. 286 MISCELLANEOUS. RAYS OF THE SUN. The rays of the sun may be kept from penetrating a window, by applying to it an ounce of powdered gum tragacanth in the whites of six eggs, well beaten. FIRE PROOF CEIMENT. Two pounds of brown sugar, three pounds of fine salt, one pound of alum ; mix thoroughly, put on like white-wash, on roofs of houses, fences, around fire-places, etc. WATER PROOF PASTE. Mix oil or lard with fine pieces of India rubber, simmer over a slow fire until thick as paste. FIRE IN THE CHEMNEY. Salt put on the fire in the grate below, acts chemically on the flaming soot above, and will often extinguish the fire in a short time ; or shoot a gun loaded with powder, up the chimney. TO DRIVE NAILS. Common cut nails, or screws, are easily driven into hard wood, if rubbed with a little soap, either hard or soft. TO REM0\T: GREASE FOR PAINTING. Before painting greasy furniture or a greasy partition, white- wash it over night, and wash all you can of the white-wash off in the morning. This removes the grease for painting. TO CLEAN MARBLE. Pulverize a little stone blue with four ounces of whiting, mix them with an ounce of soda dissolved in very little water and four ounces of soft; soap, boil the mixture quarter of an hour over a slow fire, stirring constantly ; lay it on the marble with a brush while Itot, and let it lie half an hour ; wash it in warm water with flannel and scrubbing brush, and wipe it dry, MARKS ON A TABLE. To remove a whitish mark left by a hot dish or boiling water, MISCELLANEOUS. 287 poiir lamp oil on, and rub hard with a soft cloth. Then pour on a little spirits of wine or cologne water, and rub dry with another cloth. FURNITURE. Beeswax and strong lye will clean and polish furniture. TO GIVE A FIXE COLOR TO MAHOGANY. Let the tables be washed perfectly clean with vinegar, having first taken out any ink stains there may be, with spirits of salts. Use the following liquid : — Into a pint of cold-drawn linseed oil, put four penny-worth of alkanet root, and two penny worth of rose pink, in an earthen vessel ; let it remain all night, then stirring well, rub some of it all over the tables with a linen rag ; when it has lain some time, rub it bright with linen cloths. TO CLEAN PAINT. Smear a piece of flannel with common whiting, mixed to the con- sistency of common paste in warm water. Rub the surface to be cleaned quite briskly and wash off with pure cold water. Grease spots and other filth will be removed. SOILED CARPETS. Sprinkle the carpet with dry Indian meal or wheat bran and sweep it hard. SCOURING FLOUR. A pound of soft soap, half a pound of soda and four quarts of water. Boil two hours and stir in a quart of silver sand. Use a small quantity at a time on the scrubbing brush. CHEAP PAINT. A cheap paint for a barn or rough woodwork, may be made of six pounds of melted pitch, one pint of linseed oil, and one pound of brick dust or yellow ochre. APERED WALLS. Rub the walls with a cloth sprinkled with Indian meal. Or gent- ly sweep off the dust and rub with soft muslin cloth. 288 miscellaneous'. TO IRON RIBBONS. Heat an iron not too hot, turn it on the side and draw the wrong side of the ribbons over it quickly, holding them firmly to the iron. TO STIFFEN CRAPE. Hold it over potatoes or rice while boiling, and let it dry by the fire. TO REMOVE BROKEN SPOTS FROM VELVET. Hold the wrong side of the velvet over steam, and while damp draw the wrong side across a quite clean stove pipe, or a warm iron several times. TO CLEAN BLACK LACE VAILS. These are cleansed by passing them through a warm liquor of ox-gall and water, after which they must be rinsed in cold water, then finished as follows : Take a small piece of glue about the size of a bean, pour boiling water upon it, which will dissolve it, and when dissolved, pass the vail through it, then clap it between your hands and frame it or pin it out, taking care to keep the edge straight and even. WATER SPOTS IN BLACK CRAPE. Clap it while wet until dry. Spread the spot on the hand damp- ening it, if it has previously dried, and slap it with the other till the spots disappear. TO RENOVATE BLACK SILK. Sponge it with clear strong cold tea, shake it out, and hang it up to dry, or iron it while damp. Another way is, rip out the seams, rub it with a piece of crape, then put it in cold water twenty-four hours, iron it with a hot iron on the wrong side ; be careful not to wi'ing the silk. TO TAKE OUT MILDEW. Take your cloth when dry, wet thoroughly with soft soap and salt, mixed. Let it lie a short time, then wash it in a good suds and lay out to bleach. If one operation does not answer two will, and the linen will be clear and clean as ever. MISCELLANEOUS. 289 TO TAKE INK OUT OF LINEN. Dip the portion that is stained in pure melted tallow ; then wash out the tallow and the ink will come out with it. Lemon juice, or any acid will generally take out any stain. Or dip the part stained in cold water, fill a basin with boiling water, place a pewter plate on the top, lay the muslin on the plate, put salts of lemon or tartaric acid on the ink spots, rubbing it with the bowl of a spoon, the spots will disappear. WASHING PRINT OR LAWN DRESSES. Boil a quart of bran, in a bag, in a gallon of water for an hour ; take out the bran and divide the water in which it was boiled, put- ting one-half to one gallon of warm water, in which the dresses are to be washed the first time, and the other half to a second gal- lon, in which they are to be rinsed or washed a second time ; this process needs neither soap nor starch, and makes the colors and consistency of the goods precisely the same as when new ; the ex- tract of bran cleans, sufficiently stiffens, and preserves the colors ; dry in the shade and iron on the wrong side. TO RESTORE LINEN THAT HAS LONG BEEN STAINED. Rub the stains on each side with wet, brown soap. Mix some starch to a thick paste with cold water, and spread it over the soaped places. Then expose the linen to the sun and air, and if the stains have not disappeared in three or four days, rub off the mixture, and repeat the process with fresh soap and starch. After- wards dry it ; wet it with cold water and put it in the wash. PAINT SPOTS ON CLOTH, SILK, ETC. When the stain is not yet dried, lay the cloth on a number of thicknesses of sheet, rub on soap with a tooth brush, then dip the brush in warm water and wash the paint away, the sheet beneath absorbing the water. Then wash the brush, dip it in the water, and with it wash the soap away. Then rub both sides of the ma- terial with a dry towel and hang it up to dry. If the paint is dry dip a piece of flannel in spirits of turpentine, rub the stain till re- moved, then wash out the turpentine quickly with soap and water, 13 290 MISCELLANEOUS. or if the color is very delicate with warm water alone, or the tur- pentine will leave a stain of itself. Spots of paint, or of pitch or tar anywhere, may be removed with spirits of turpentine. WASHING COLORED MUSLINS. To set the color of muslin, pour boiling water on the dress be- fore washing, and allow it to remain till quite cold. For washing green or blue muslin, take a little sugar of lead, dissolve it in a gallon of cold water, dip the dress in it, let it remain quarter of an hour, then wring it out and send it to be washed. Have no scars or scratches on your hand, and throw the water away im- mediately, for the sugar of lead is a rank poison. TO CLEAN SILK. Take a quarter of a pound of soft soap, a tea-spoonful of bran- dy, and a pint of gin ; mix all well together, and strain through a cloth. With a sponge or flannel, spread the mixture on each side of the silk without creasing it ; wash it in two or three waters, and iron it on the wrong side. It will look as good as new, and the process will not injure silks of even the most delicate color. TO CLEAN KID GLOVES. First see that your hands are clean, then put on your gloves, and wash them as though you were washing your hands, in a basin of turpentine until quite clean ; hang them up in a warm place, or where there is a current of air, which will carry off the smell of the turpentine. ANOTHER METHOD. Put the gloves on your hands, and rub them lightly, but thor- oughly, wherever soiled, with a piece of flannel, soaked in benzine. As they dry off, rub them over with pearl powder, and expose them to the air to take off the smell of benzine. This is the way they are cleaned by French cleaners, and if done, before they are too much soiled, they can be made to look very nice by this method. IRON STAINS. These may be removed with juice of lemon, or of sorrel leaves. MISCELLANEOUS. 291 but if these fail, moisten the stain spots with water and rub on a little powdered oxalic acid. AVash the acid off thoroughly soon after it is put on, or it will eat the cloth. Also wash it from your hands, and keep it away from children, for it is poisonous in the mouth. Ink stain may be taken out in this way. It must be no- ticed however that acids had better only be used on white as they vill discharge pink, lilac, and some other colors. GREASE SPOTS. An ounce of pulverized borax put into a quart of boiling water and bottled for use, will be found invaluable for removing grease spots from woolen goods. INK SPOTS IN BOOKS. Ink on printed leaves of books, may be removed by a solution of oxalic acid in water. The lamp-black of printers' ink is not affect- ed by it. GREASE ON A LEATHER COVERED BOOK. To remove this, rub the leather with white flannel briskly, and repeat until it disappears. This will remove grease from anything that will bear rubbing. TO REMOVE SPERMACETI SPOTS. First scrape off all you can, then place a piece of brown paper on the garment, or floor, covering the spots, and put a warm iron on the paper until the oil shows through, continue until no oil is drawn by the paper. MARKING INK. Put a little lunar caustic (nitrate of silver) into half a table- spoonful of gin, and in a day or two it is fit for use. Wet the linen with common soda and dry it before using the ink on it. The col- or will be faint at first, but will become durable on exposure to the sun or fire. GREEN INK Mix a solution of the neutral sulphate of indigo, with a solution 292 MISCELLANEOXTS. of bichromate of* potash, until the desired shade is obtained, then add a little mucilage. A solution of verdigris also forms green ink. BLUE INK. Mix in a glass bottle, one ounce of pure powdered Prussian blue, and an ounce and a-half to two ounces of concentrated muri- atic acid. After twenty-four hours, dilute the mass with a suffi- cient quantity of water. GOLD AND SILVER INKS. Grind gold leaf with white honey upon a slab of porphyry, with a muUer, until it is reduced to an impalpable powder in a pasty condi- tion ; this golden honey-paste is then diflfused in water which dis- solves the honey, and the gold falls to the bottom in the form of very fine powder. Wash oflf the honey carefully, mix the gold powder with gum arabic mucilage. When used allow it to dry on the pa- per, when it may be made brilliant by burnishing it with an agate burnisher. Silver ink is prepared in the same way by using silver leaf. COCKROACHES. It is said that red wafers, and also the roots of black hellebore will destroy them. They may be caught in vessels partly filled with molasses. RATS AND MICE. You can have a little sport, by placing a barrel with a little meal in it where they run, two or three nights, and then fill it a third full of water, and sprinkle the meal two or three inches deep on th** top of it. You may find eight or ten in the barrel in the morning if they are plenty. You can use a smooth kettle, filHng it to within five or six inches of the top with water and covering the surface with bran, or chaflf. MOTHS. One ounce of gum camphor, and one ounce of powdered red pepper, macerated in eight ounces of strong alcohol for several MISCELLANEOUS. 293 (lays, then strained. With this tincture, the furs or cloth are sprinkled over, and then rolled up in sheets. Or give them a good beating, and do them up tightly in several thicknesses of paper, so that one covers the cracks of the other ; or in linen or cotton so that the moth cannot get in. BED BUGS. Wash the bedstead with salt and water, filling the cracks where they frequent, with salt. It is preferable to " ointments." CRICKETS. Put Sctoch snuff in the holes where they come out. NOSEGAYS. Flowers should not be cut during sunshine or kept exposed to the sun, or tied tightly together in bundles. When putting them in water, cut the stems squarely across with a knife, scissors close the tubes through which the water ascends. The water should be changed every day or once in two days, and a thin slice cut off the end of the stalk every time. TO PRESERVE THE FLOWERS OF A BOUQUET. Let a spoonful of charcoal powder be added to the water, and the flowers will last as long as they would on the plant, without any need of changing the water or taking any trouble at all. HOW LADIES CAN MAKE THEIR OWN PERFUMES. If we spread fresh, unsalted butter upon the inside of two dessert-plates, and then fill one of the plates with gathered fra- grant blossoms of clematis, covering them over with the second greased plate, we shall find that after twenty-four hours the grease has become fragrant. The blossoms, though separated from the parent stem, do not die for some time, but live to exhale odor, which is absorbed by the fat. To remove the odor from the fat, the fat must be scraped off the plates and put into alcohol ; the odor then leaves the grease and enters into the spirit, which thus becomes ** scent," and the grease again becomes colorless. The flower farmers of the Var, follow precisely this method, on a very large 294' MISCELLANEOUS. scale, making but a little practical variation, with the following flowers : rose, orange, acacia, violet, jasmine, tube-rose, and jonquil. TINCTURE OF ROSES. Take the leaves of the common rose (centifolio) and place, with- out pressing them, in a common bottle ; pour some good spirits of wine upon them, close the bottle, and let it stand till required for use. This tincture will keep for years, and yield a perfume little inferior to attar of roses ; a few drops of it will suffice to impreg- nate the atmosphere of a room with a delicious odor. Common vinegar is greatly improved by a very small quantity being added to it. POT POURRI Take three handfuls of orange flowers, three of cloves, carnations, or pinks, three of damask roses, one of marjoram, one of lemon thymes, six bay leaves, a handful of rosemary, one of myrtle, half a handful of mint, one of lavender, the rind of a lemon, and a quarter of an ounce of cloves. Chop these all up, and place them in layers, with bay salt between the layers, until the jar is full. Do not forget to throw in the bay salt with each new ingredient put in, should it not be convenient to procure at once all the required articles. The perfume is very fine. EASTER EGGS. — 1. Immerse eggs in hot water a few minutes, inscribe names or dates etc., on the shell with the end of a tallow candle or with grease, then place them in a pan of hot water saturated with cochineal or other dye-woods ; the parts over which the tallow has passed being impervious to the dye, the eggs come out presenting white inscrip- tions on colored grounds. Or boil the eggs hard and paint subjects on them with a camel's hair brush, or etch them with a steel pen in India ink. Or dye the shells first, then scrape oflf the dye in any design desired. EASTER EGGS. — 2. An egg boiled in the coat of an onion will turn to a beautiful MISCELLANEOirS. 295 brown color. To give a blue color, boil the eggs in powdered indigo with the addition of a tea-spoonful of dilute sulpluric acid. To give an egg a mottled appearance, with bright colors blended, and contrasted, obtain pieces of silk of the brightest colors, cut them into bits an inch long, half an inch wide, add a few chips of log- wood and a little tumeric ; let the egg be well inbedded in this so that the silk may form a thick layer round it, sew it up in very coarse brown paper and boil it half an hour or more. FOOD FOR INVALIDS. The diet for invalids depends so mueh upon the condition of the patient, that only the most general directions can be given ; the special application must be left in every case to the judgment of the nurse. Neatness, (ileanliness, and promptitude are the great requisites in a sick chamber. The best prepared food is spoiled by want of care and punctuality in placing it before the patient. When persons are ill, their senses are often preternaturally acute ; slight marks of neglect which would not be noticed at another time, become extremely offensive ; and a few minutes delay, not only seems unpardonable, but is sometimes really injurious. Pa- tience, tact, and natural kindness of disposition are essential qual- ities in a good nurse, and when to these are added firmness and good judgment, the sum total of excellence in this line has been reached. As a general rule however, one half the nurses injure their patients by absurd restrictions, and the other half by foolish indulgence. GRUEL. This simple refreshment is invaluable in sickness, and is made with little trouble and less expense, yet it is scarcely ever prepared exactly right. Pne table-spoonful of fine Indian or oat-meal, mixed smooth with cold water and a salt-spoon of salt ; pour upon this a pint of boiling water and turn into a saucepan to boil gently for half an hour ; thin it with boiling water if it thickens too much, and stir frequently; when it is done, a table-spoonful of cream or a little new milk may be put in to cool it, after straining, but if the patient's FOOD FOE INVALIDS. 297 stomach is weak it is best without either. Some persons like it sweetened and a little nutmeg added, but to many it is more palat- able plain. PANADA. Break up three arrow-root crackers into small pieces ; pour up- on them boiling water and cover close for a minute, then add a tea-spoon of white sugar and a little pure milk. It is an excellent breakfast or supper for a child or an invalid. Instead of the milk, the juice of a lemon may be squeezed in and another tea-spoon of sugar added . ** soft" toast Some invalids like this very much Indeed, and nearly all do when it is nicely made. Toast well, but not too brown, a couple of thin slices of bread ; put them on a warm plate and pour over boiling water ; cover quickly with another plate of the same size, and drain the water off; remove the upper plate, butter the toast, put it in the oven one minute, and then cover again with a hot plate and serve at once. EGG TOAST. Make a soft toast, and have ready one or more fresh eggs which have been boiled twenty minutes; remove the shells, cut them in slices and place upon the toast, with a little butter, pepper and salt ; without the butter they may be eaten with impunity by the most delicate invalid, as an Qgg cooked for twenty minutes is real- ly more easy of digestion than one that is technically boiled soft. , CALVES-FOOT JELLY. Boil four nicely cleaned calves-feet in three quarts of water un- til reduced to one, very slowly ; strain and set away until cold, then take off the fat from the top and remove the jelly into a stew- pan, avoiding the settlings, and adding half a pound of white pow- dered sugar, the juice of two lemons, and the whites of two eggs — the latter to make it transparent. Boil all together a few moments and set away in bowls or glasses ; it is excellent in a sick room. 18» 298 FOOD FOR INVALIDS. A SICK BREAKFAST. A small waiter, covered with a clean tea-napkin ; a cup of nice warm tea, two slices of thin, lightly-browned toast, a tiny pat of sweet butter, and a small saucer of fruit or jelly of some kind. Guava is very nice, if strawberries or other fresh fruits are not in season. A SICK DINNER. The thick, tender part of a mutton chop broiled, a roast mealy potato, a little jelly, a slice of Graham bread, and half of an *' in- valid's cup pudding." A SICK TEA. A bowl of cracker panada, or a cup of weak black tea, one or two slices of Graham bread, with a little butter, and fruit if allow- ed. INVALID CUP PUDDING. One table-spoonful of flour, one egg ; mix with cold milk, and a pinch of salt to a batter. Boil fifteen minutes in a buttered cup. Eat with sauce, fruit, or plain sugar. BEEF TEA. Cut up half a pound rump steak into small pieces, and put it into a bowl of lukewarm water ; cover it, and set it where it will gradually heat. In about half an hour, turn it into a lined sauce- pan, and cover close, and set it on the range to boil ,• skim it well as it reaches the boiling point, and after boiling up once or twice, withdraw it from the fire and let it simmer gently in a cooler place for an hour. Strain, and season as preferred. In winter this will keep good, in a cellar, several days ; but in summer it is required fresh every day, even if kept in a refrigerator. Mutton broth is made in the same way. SOFT BOILED EGGS. Fresh eggs for invalids who like them cooked soft, should be put in a pan of boiling water, and set on a part of the range where FOOD FOB INVALIDS. 299 they will not boil, for several minutes. At the end of that time they will be like jelly, perfectly soft, but beautifully done, and quite digestible by even weak stomachs. INVALID APPLE PIE. Slice up one or more nice, tart apples in a saucer, sweeten with white sugar, and cover with a moderately thick slice of bread but- tered slightly on the under side. Wheu the bread is browned, the apples, if of a tender kind, and thinly sliced, will be done. ROAST APPLES. These can nearly always be eaten with safety, when they are eat- en with relish. Choose good sized, fair apples of a tart, and juicy, but not sour kind. Rub them off clean, and put them in rather a slow oven, which may increase in warmth, so that they shall be thoroughly done in an hour. When so soft that the savory pulp breaks through the browned skin in every direction, take them out, sift white sugar over them, and carry one at a time on a China saucer to the patient. LEMONADE. This is invaluable in fevers, and also in rheumatic affections. Rub the lemons soft, cut them half through the centre and squeeze out the juice, take out the seeds with a tea-spoon. Put two table- spoonsful of white sugar to each lemon, and fill up with cold or boiling water, according as you desire the lemonade, hot, or cold. Two medium sized lemons will make a pint or more of lemonade. APPLE WATER. Roast two tart apples until they are soft, put them in a pitcher, pour upon them a pint of cold water and let it stand in a cool place an hour. It is used in fevers and eruptive diseases, and does not require sweetening. STEWED PRUNES. These are extremely good in small pox, measles, scarlet fever, and the like, both as food and medicine. Get the box prunes, as they will not need washing, and because they are generally of 300 FOOD FOR INVALIDS. a much better quality than the open sort. Soak them for an hour in cold water, then put them in a porcelain lined saucepan with a little more water if necessary, and a little coffee crushed sugar. Cover, and let them stew slowly an hour, or until they are swollen large and quite soft. They are excellent as an accompanunent to breakfast for a sick woman. DRY TOAST. Cut your slices of bread even, and not too thick. Toast before a clear fire, a nice light brown. Cover with a napkin, and serve quickly while it is hot. Dry toast is not always good for invalids, especially when the bowels are confined, and it is desirable to keep them open. In this case, Graham bread not toasted is much better. TAPIOCA CUP PUDDING. This is very light, and delicate for invalids. An even table- spoonful of tapioca, soaked for two hours in nearly a cup of new milk. Stir into this the yolk of a fresh egg, a little sugar, a grain of salt and bake in a cup for fifteen minutes. A little jelly may be eaten with it, if allowed, or a few fresh strawberries. anXK TOAST. This is a favorite dish with nearly all sick people when they are getting well. Cut stale baker's bread in rather thin slices, toast a fine brown, and lay them in a deep dish. Meanwhile, boil a quart of new milk, in a lined saucepan, into which you have first put a very little cold water to prevent burning. As soon as it boils, pour it over the toast, cover, and serve quick. For an invalid, no butter should be put in the milk. Some people put in a thickening of flour, but this spoils it to our thinking. THICKENED MILK. With a little milk, mix smooth a table-spoonful of flour and a pinch of salt. Pour upon it a quart of boiling milk, and when it is thoroughly amalgamated put all back into the saucepan, and boil up once, being careful not to bum, and stirring all the time, to keep it perfectly smooth, and free from lumps. Serve with slices of dry toast. It is excellent in diarrhea and becomes a specific by scorching the flour before mixing with the milk. FOOD FOE IXVALIDS. 301 OYSTER SOUP. Make a little broth of lean veal, or mutton, simmer with it some root, or essence of celery. Strain it, put again on the fire, and when it boils throw in the oysters with their liquor,- and a trifle of pepper, and salt. Serve as soon as it comes to a boil on little squares, or sippets of toast. BROILED TENDERLOIN. This is a choice piece from a sirloin steak, and is highly enjoyed when the patient is becoming convalescent. Cut out the round piece from the inside of a sirloin steak, boil it quick over a bright fire, upon a small, heated gridiron, turn it, with its gravy, upon a piece of freshly made toast, sprinkle with salt, and pepper, but no butter, place between two hot plates, and serve directly. A ten- der mutton chop, or half of the breast of a chicken may be served the same way, only the chicken will require longer, and somewhat slower cooking. MILK AND EGGS. Beat up a fresh egg, with a grain of salt, pour upon it a pint of boiling milk, stirring all the time. Serve hot, with or without toast. It is good in case of weakness for an early breakfast, or for a traveller before starting on a journey. FOOD FOR INFANTS. FOOD FOR INFANTS. It is a sad, and significant fact, that at least half the children at the present time, are deprived of their proper sustenance, and left to the tender mercies of wet nurses, or the bottle. Between the two evils, it is difficult to say which is the least ; but unless a superior nurse can be found — one intelligent, and thoroughly clean in her personal habits — we should say, choose the last, and bring it up by hand. It is the opinion of the best physicians, and the conviction is borne out by every mother's experience, that the moral, mental, and spiritual, as well as physical condition of a child is greatly in- fluenced during its nursing period. Mothers who nurse their own children know that it is of the greatest importance to the quiet and healthful condition of the child, that they should be free from all sources of agitation, anxiety, and irritability. Overwork, giving way to fretfulness, or being subjected to the unreasonable temper and caprices of others, frequently induces a state of mind that shows itself plainly in the uneasiness and disquiet it produces in the in- fant, and would be seen with still greater distinctness were women accustomed to trace results more strictly to their causes. If this is the case with the mother, if her mental and spiritual condition finds itself reflected so minutely in the lights and shadows of the little life which is dependent upon her, why should it not re- ceive a coloring from the milk which it derives from a dull , coarse, appetite-loving wet nurse of the ordinary stamp ? Two thirds of these nurses make a necessity of strong tea and coflfee, and malt liquor, two or three times a day; they are often anything but scrupulous in their personal habits, and so accustomed to the ex- FOOD FOB INFANTS. 303 ercise of a violent will by virtue of their office, as to be unwilling to bear the slightest control or contradiction. These are not the influences which a thoughtful mother would like to have her child drink in with its milk. We believe it to be a misfortune, the extent of which is not at all realized, when the mother cannot nurse her own child. The mother's milk contains all the elements necessary for its proper growth in every direction, and no substitute can be found for it ; but where this is impossible, unless, as before remarked, a very superior nurse can be obtained, it is safer to trust to the simple food, which at least sustain life, and do no hurt if given at right times and in proper quantities, leaving the mental and spiritual ac- tivities unimpeded, though probably subject to a slower grow^^ than if aided by the sympathetic magnetism of the mother''s na- ture. STARCHY FOOD. Such as arrowroot, sago, corn-starch, and the like, is commonly held to be very healthy and nutritious for infants, yet the experi- ence of every physician, furnishes numerous instances of feeble, sickly children that are so fed, while the number is small that sur- vive it. The reason of this is, that the digestive organs of infants are not sufficiently powerful to convert the starchy matter into nourishment ; it therefore only serves to clog, an d impede the ac- tion of the system, while the little victim is gradually being starved on the trifle of sustenance which it can obtain, from whatever su- gar and milk is given with its other food. ENGLISH " PAP. English and French babies, when brought up by hand, are fe d almost altogether on '* pap," which is made, in England, in the fol- lowing way : Boiling water is poured on a small piece of the crumby part of white, light bread. This is covered up for a moment, and then the water poured off. The softened bread is then put in a little porcelain stewpan, with a trifle more of water, and allowed to boil up, and it is then a pulp. A lump of white sugar and a little cold milk, added, brings it precisely up to the ideas of most young 304 FOOD FOE INFANTS, Britishers, who grow very stout and healthy upon it. This is ex- cellent food where the mother is capable of partly nursing her child. French pap is made of flour instead of bread, which is decided- ly objectionable, as it is not only less agreeable, but much less easily digested. cow's MILK. A diet of cows' milk exclusively is not good ; it is too rich and very provocative of eruptive diseases. But if the bottle is pre- ferred to spoon-feeding, half of one good cow's milk may be given, diluted with half of boiling water and sweetened slightly with white sugar. An excellent change from this consists of a thin strained gruel from the best prepared barley, with a little milk and sugar added. A little sugar is necessary in infants' food, but be particularly careful not to make it sweet, as this provokes continual thirst, as well as disorders the child's stomach. infant's broth After the baby is three months old, it may occasionally be treat- ed to a little clear chicken, or mutton broth, made in the following way. Cut up a pound of lean mutton into small pieces, and put them into a small jar, cover them with cold water, set the jar in a kettle of warm water, let it come to boiling point, and simmer the mutton until the strength is extracted. One pound of meat should make a quart of broth — simmer at least six hours — strain and put in a trifle of salt, but no other spice. Treat part of a chicken in the same way, for chicken broth. BABY PUDDING. Grate a little stale bread, pour some boiling milk upon it, cover, and when it becomes a pulp, stir into it the yolk of an egg, and a grain of salt. The quantity should fill a tea-cup, m which boil it fifteen minutes. ESSENTIALS. - Warm, sensible clothing, quiet, with food and sleep at regular intervals are the essentials to health and comfort of babies^ FOOD FOR CHILDREN. 305 FOOD FOR YOUNG CHILDREN. The great danger in feeding young children lies not so much in the food, as in its preparation, or want of preparation. A hard ^indigestible potato is bad for them, and a little tender, stewed meat is good, but if the potato were mashed, and mealy, and the meat hard, and tough, the case would be just the reverse. The principal danger is in their swallowing indigestible sub- stances, and whether these are hard apples, or lumpy potatoes, tough meat, or sour bread, rich cake, or hickory nuts, makes very little diflference, the irritation, and derangement produced is the same. Meat for children under the age of ten years, should be cooked very tender, and cut up very small, or given in the form of soup. Potatoes should be mashed, apples roasted, or stewed, and if bread and milk could form their breakfast, and some kind of mush.with milk, their supper, they would be all the better for it, for the rest of their lives. CHILDREN 8 PIE. Cover the bottom of a pie dish with slices of bread and butter, cover it with fresh berries, sprinkled with sugar, or with stewed fruit, fresh or dried. Set it in the oven fifteen or twenty minutes. Sift a little sugar over it, when it comes out. BROWN MUSH FOR SUPPER. Stir into a quart of boiling water, a tea-spoonful of salt, and Graham flour enough to make it as thick as Indian mush. Let it boil gently half an hour, keeping it covered. Eat it with cream, or milk, and sugar. BREAD AND MILK. Cut, or break stale bread up into small pieces, and let them come to a boil in milk. It makes an excellent breakfast for children with a slice of toast, or without. CRANBERRIES. Should be stewed soft, strained through a colander, which will 306 ladies' lunches. pass every thing but the skin ; boild up a second time with the sugar, and set away to cool. They may then be eaten with im- punity by the most delicate children. LADIES' LUNCHES. These are not at all difficult, and the less fuss and preparation there is for them, the better ; they may of course be made very elaborate, but in this case, it has become the fashion for ladies to engage a private room and lunch, for a certain number of guests, at a stylish restaurant, the hour, and extensive preparation, inter- fering with domestic economies, and regulations of the household, if allowed to take place at home. Ordinarily however, ** ladies' lunches," are simple aflfairs, delicate, recherche, and more famous for the wit they evoke, and the enjoy- ment they create, than for the dishes, which are not unfrequently quite incongruous. '* I will come," says one, " if you will have some of your delicious chicken salad;" "and I," says another, **if you can persuade your cook to make an omelette," *' and I, — I want a cup of your chocolate," exclaims a third. But whatever be the bill of fare, let it be such, that the presence of the hostess will not be required in the kitchen, nor a large at- tendance of servants in removing dishes. Many of the pleasantest lunches are quite impromptu ; one or more ladies call, — gentlemen nearly always lunch down town, in cities, — and the hostess without ceremony invites them to share her mid-day meal. In such a case, no apology is necessary for very simple fare, the friendliness of the invitation being worth much more than variety, and costliness of dishes. A dish of poached eggs and boiled ham, will answer for such an occasion, or delicate rice cakes, added to the cold ham, and chickens or sliced tomatoes with tender broiled lamb chops ; all dishes easily and cheaply prepared, and sure to be appreciated. A box of sardines is useful to have on hand, but we do not consider them healthful eating, and recommend them only in case of emergency. To a ladles' lunch, not more than six or eight guests should be ladies' lunches. 307 invited, and the food should be all placed on the table at one time, tea, coflfee, or chocolate being served from a side table by a ser- vant. BILL OF FARE. Roast chicken garnished, ham sandwiches, pancakes with jelly, French rolls, potato balls, or croquettes ^ wine jelly, lady cake, tart- lets, and oranges. Lobster salad, mixed pickles, French bread, cold tongue, mar- malade, meringues, oranges, and claret punch. Chicken pie, compote apples, or apples stewed whole ; cold ham garnished with sliced lemon and parsley, bread, biscuits, pickled cucumbers, tartlets, sponge cake with a custard poured over it, and whip on top of it, making floating island; and bottled peaches, or strawberries. Potted salmon, and pigeon pie, currant and raspberry jelly, delicate biscuits, celery or salad of lettuce, cheese cakes, cocoa- nut cake, and fresh fruit in season. Cold roast turkey, pickled oysters, cranberry jelly, celery, French rolls, small English mince pies, (made without meat), jel- ly cake, and grapes, or preserved pineapple. Cold pigeons which have been stuffed and roasted, little oyster patties, or vol au vente, blackberry jelly, and pickled cauliflower, with slices of red beet root ; blanc mange, with tarts, and cream, fruit cake, with grapes, and wine. A STAG SUPPER. A stag supper is one to which only gentleman are invited, and it is necessary, therefore, to pay particular attention to the dishes which gentlemen usually prefer. The centre of the table should be occupied by a large punch-bowl, filled with claret punch, and 308 A STAG SUPPER. set in a deep reservoir, containing blocks of clear ice. At tlie top of the table should be a cold roast turkey with a string of sausages round its neck ; at the bottom, a boiled turkey, stuffed with oys- ters. On one side of the table should be a large chicken pie, or- namented with pastry, on the other, a pair of roast ducks, one stuffed with onions, the other with prunes. At opposite corners, tureens of pickled oysters, a cold boiled ham, and cold tongue, garnished with slices of lemon, and green parsley. French bread, pickles, pineapple, cheese, sardines and champagne jelly, where- ever it is possible to put them ; also oval dishes of lobster salad, potted meat sandwiches, and pickled salmon. Celery, grapes, apples, oranges, ice cream, and cream cakes, or Charlotte Knsse. Beverages, according to taste and means. NEW YEAR'S TABLES, PARTIES, Etc. It does not come within the scope of this work to give direc- tions for the getting up of elaborate and expensive entertainments. People who do these things, generally have a professed cook, or have their table supplied from some fashionable restaurant. We propose only to furnish useful hints to plain housekeepers with limited resources, and shall therefore not go beyond those simple means of entertainment that are within the power of most Ameri- can families. NEW YEAH'S TABLE The custom of receiving calls is becoming so very general out of New York city, that a few hints on the method of setting the table for the occasion may not come amiss. What is called a substantial table, is out of fashion now, except- ing among old-fashioned people, but it must still be remembered that as it is the taste of gentlemen, and not of ladies that are to be consulted on this day, sweets, cake and the like, should be subor- dinated to chicken salad, pickled oysters, potted salmon, sardines, and the like, which gentlemen generally greatly prefer. An average table displays one handsomely ornamented cake, raised high on a china, glass or silver plateau, in the centre, sup- ported by bouquets of flowers. All the dishes are cold, of course, and maybe decorated with little bits of evergreen, with flowers or with lemon in slices. Small biscuit sandwiches made of tongue and ham, or ham and potted veal, are very good. Pickled oys- ters, are indispensable, and sardines, and chicken, or lobster salad, will be found very popular. Jellies, fruit, one or more baskets of mixed cake, and whatever is thought requisite in the way of con- fectionery, should be arranged tastefully so as to produce the best 310 NEW teak's tables, parties, etc. effect. A dish of oranges ornamented with tufts of green moss., and sprigs of scarlet geranium looks very nice. It would be much better if no wines were offered New Year's day, — if beverages were limited to coffee, lemonade, and cold water ; but as most persons seem to think otherwise, it would be Quixotic to attempt here to stem the tide of fashionable opinion. Cherry, old Bourbon, and claret punch are in great demand where they are to be found. Coffee is always served from a side table. A FAMILY DINNER. BILL OF FARE FOR TEN. Soup is not considered so indispensable to even elegant dinners in this country, as in England and France ; though it is generally ^ even here, the first course. For our family dinner party however, we have no soups ; but we have two kinds of fish, — baked salmon trout, with anchovy sauce, and boiled white fish, with caper sauce. We have, also, small side dishes of lobster and chicken salad ; pick- les, and glass dishes of white, crimped celery, and cranberry jelly. The fish is followed by a roast turkey with its necklace of sau- sages, or a roast fowl, and dish of stewed pigeons, ; and these are accompanied by an army of vegetables, sauces, and gravies. A boiled ham makes it appearance, but it is chiefly ornamental. The next course is plum pudding, and then comes a dessert of white, and black grapes, oranges, apples, and nuts, Charlotte Russe, or cream puffs, and finally, coffee. Sometimes we have wine, and sometimes we don't, at family dinners. A SMALL SUPPER PARTY. BILL OF FARE FOR FIFTY PERSONS. Have at one end of the table a tureen of pickled oysters, at the other, a large dish of chicken salad. Side dishes should contain neat slices of ham, tongue, cold chicken, and sardines, ornamented with sprigs of parsley, slices of lemon, red beet root, cut in stars, or the curled leaves of celery. Chicken salad may be garnished with egg rings, and celery hearts, cut in shapes, and stuck all over the surface. Two pyramids of ice cream will occupy the spaces next to the top and bottom dishes, and will be followed by two handsome baskets of cake, which will just leave room for a pyramid of confectionery, or a high glass dish of fruit in the cen- tre. Filling up the corners, will be glass dishes of jelly, Charlotte NEW year's parties, REFRESHMENTS, ETC. 311 Russe in forms, and little dishes of pickles, and plates of biscuit everywhere ; there should also be at least two dishes of mottoes, and two of almonds and raisins. Care should be taken to have abundance of plates, saucers, spoons, and napkins. Hot coffee should be served round at the beginning, and champagne punch at the close ; or if not that, claret punch. It is a good idea to have an immense punch bowl of iced lemonade, for the guests to go to whenever they choose. REFRESHMENTS. For sociables, receptions, and small evening companies, re- freshments are generally handed round, and are of a very simple character. A variety of cake with jelly, and ice cream, are per- haps the most frequently employed, with or without wine. Coffee, and little biscuit sandwiches, with cake, and fruit, are sometimes substituted. At simple receptions, a cup of tea, or coffee, and a little cake, or biscuit is all that is required. Do not, however, confine yourself to lady-fingers, or any of the polite forms of starvation. If you have only tea and cake, let the tea be good, and the cake good ; and allow your visitors the priv- ilege of having their cups refilled. A children's PARTY. Let the children give a party at least once a year, and make out a programme of amusements for them ; a magic lantern is very useful, in addition to games and dancing. Let the children them- selves principally da the honors, it will teach them how to receive and entertain guests. It is best to have a table set for the children, and make the re- freshments as light and simple as possible. Little baked custards in cups, apple snow, ice cream, baskets of kisses, lady-fingers, and "Christmas cakes for good children" [see Sweet Cakes], small apple tarts, oranges, and mottoes, with water and lemonade, con- stitute a suflicient, and to juveniles, a most attractive variety. It is still better if the mottoes are not given them to eat, but are fewer in quality, and suflSciently handsome to carry home as a souvenir. The party should close with a lively game before twelve 312 PARTIES, REFRESHMENTS, ETC. o'clock, SO that the little ones may be at home by midnight at least. A CHRISTMAS PARTY. A Christmas party, which includes a Christmas tree, is the most delightful of all parties ; it is not particularly fashionable, and it is particularly unceremonious, but on that account all the more en- joyable. At first sight, a Christmas tree, with a gift for every person in- vited, would seem to involve great expense, but it need not, if people will content themselves with furnishing the tree with such gifts as their means will admit. Twenty-five dollars will purchase a large tree, decorate it with flowers and lights, and supply pretty and amusing gifts for fifty or more persons. Fifteen or twenty dollars more, will supply all the refreshments, in the shape of cake, and ice cream, and home made jellies, or fruits needed. A« im- provised Santa Claus distributes the gifts by lot at a certain hour, then follows refreshments, and the evening closes with dancing, and perhaps a game of blind man's buff. Of course, family and other Christmas trees, may be made as elaborate and expensive in their furnishing, as means will allow ; we have only thrown out the suggestion, to show how cheaply it may be done. WASHING DAY. WASHING DAY. This is the dreaded event of every household, large, and small ; it is proverbially associated with wretchedness and discomfort, and many have been the plans, methods, and receipts, which have been imposed upon housekeepers, through their desire to relieve them- selves of this constantly recurring source of trouble and annoy- ance. Such efforts, are mostly vain, and useless however, sometimes worse — ^positively injurious. Clean clothes are a luxury, that must be paid for in some shape or other — and no substances have been discovered, and few machines invented, to rival the stout arm, and strong hand of the professional wash-woman. Never use soda to soften water, it rots the clothes in proportion to its strength ; buy crude borax by the pound, and put in half an ounce for an ordinary washing; it whitens, and cleanses, and softens, wonderfully, and injures nothing. The women of Holland, whose washing is proverbial, use borax. Use a really good brand of soap well dried — not the soft, gela- tinous, yellow bars, which melt away in a moment, and really stain rather than cleanse the clothes, and always destroy the hands. Have the clothes soaked over night in warm water, rubbing all creased and soiled places with soap, and they will require only one washing, and that not a laborious one, before boiling. Boil quick, rinse thoroughly, wring through a first-rate clothes wringer, (the barbarism of wringing by hand, is now happily at an end) and bring them in, and fold them as soon as they are dry. Fine? shirts, ruffles, and linen, and cambric under clothing, are much injured by being exposed an unnecessary length of time to frost, wind, or dust. 14 314 WASHING DAY. TABLE-CLOTHS, NAPKINS, ETC. These articles, and any others that are likely to be disfigured with fruit, or coffee stains, should be kept back from the general soaking, in order to undergo special treatment. Put these in a small tub by themselves — and pour a kettle of hoiling water upon them — not hot, but boiling, hot water sets stains, boiling water takes them out clean. When the water has cooled a little, wash them thoroughly, and boil them, the stains will have probably all disappeared, but if they should prove very obstinate, lay them on the grass wet, when the sun is hot, and they will vanish. WHITE FLANNELS. White flannel garments, such as petticoats, underskirts and drawers, baby flannels and the like, require also to be put in boil- ing water. The very best way to wash white flannels is by ma- chine. Put in the flannels, pour in boiling suds, mild, let them stand a few minutes, then grind them out. Pour the suds away, put the flannels in again, and pour over them a kettle of clear boiling water with a pinch of crude borax in it, and grind them out of that. This finishes the process, and makes them beautiful- ly soft and clean, with little labor, and no danger of shrinkage. ZEPHYR GOODS AND COLORED FLANNELS. Colored flannel dresses, sacks. Garibaldis and other articles of knitted wool, such as baby socks, knitted sacks and the like, should all be washed in cold water, in which a little crude borax has been dis- solved, and with fine white soap, white Castile is best, but don't take coloredCastile, as that may stain. The process will be found very easy, and perfectly satisfactoi y ; the dirt ■will come out in the cold water without any trouble ; there will be no shrinking, and the col- or will remain bright in the colored woolens, or fancy borderings. TO WASH LACES AND NEEDLEWORK. Fine handkerchiefs, collars, undersleeves , chemisettes and edg- ings should never be put into the large " wash," they should be kept till a sufficient number has accumulated, and then on a rainy day, when visitors Jire not expected, collect them, mend carefully every WASHING DAY. 315 L'ttle hole, soap them and put them in a clean, bright tin pail that will cover down close, and fill up with cold water with a pinch of borax in it. Let them come to a slow boil, then squeeze them out ; if they are very yellow, and very dirty, the operation may have to be repeated. Rinse and dry ; in the meantime pour a little boiling water over a few lumps of loaf sugar, and if you wish a yellow tinge add a table-spoonlul of clear liquid coflfee, instead of starch ; lay the articles straight out in clean, dry towels, and by the time the last one is folded up, the first will be ready to iron. JPoint lace can be washed in this way to look like new. BLONDE LACE, TO WASH. Very old point, or blonde lace, can be washed successfully in the following way. Wind the lace smoothly round a bottle, and a strip of old linen outside of it, so as to cover it. Let it lay in the bot- tom of a wash tub while the first and best clothes are being wash- ed, and transfer it to the top of the clothes while they are boiling. Thence take it and lay it in boiling water, which has been slightly colored with liquid coffee, and sweetened with loaf sugar. Press out the moisture, and dry near a fire, or in the sun, and iron care- fully while still damp. MUSLIN, LAWN, OR PRINT DRESSES. An excellent, and sure way to wash lawn, print, or muslin dress- es, is to put one or two quarts of bran in a bag, and boil it in two or four gallons of water. When the strength is extracted, take out the bag, and wash the dresses in the bran water. It will act both as soap and starch, cleansing and stiffening them perfectly, without any danger to their color. Once rinsing is sufficient, in water into which some of the bran water has been poured. COLORED STARCH. Colored starch is the latest and greatest novelty in the laundry line. It is made in pink, buff, the new mauve, and a delicate green, and blue will soon be produced. Any article starched with the new preparation is completely colored — dyed we should have said, but as it washes out, and the garment that was pink to-day may be green to-morrow, and buff afterwards, we can hardly say 316 WASHING DAY. ♦' dyed." It is intended especially for those bright but treacherous- ly colored muslins, that are costly, wash out, and perplex their owners. If the pattern has been mauve, they only need the mauve starch ; if green, green starch ; and they can be rendered one even and pretty shade, thus becoming not only wearable again, but stylish. HOW TO STARCH SHHITS, AND OTHER THINGS. Put into a thin muslin bag, a quarter of a pound of "best" starch. Soak it for ten or fifteen minutes in three pints of pure, soft water, into which drop a minute quantity of fine French " blue." Squeeze all the starch out of the bag, and dip the shirts, and those articles that require to be very stiff first. Afterwards it can be thinned for children"'s aprons, and such things as only require to go through water starch. This quantity will stiffen three or four dozen miscellaneous articles, which will be ready for ironing im- mediately. One trial will convince the most sceptical that this method is infinitely better, less laborious, and more economical than boiled starch. SAVING SOAP. Pour on half a pound of washing soda two quarts of boiling water, take half a pound of soap, cut up fine in a saucepan, and pour over it two quarts of cold water; let it boil, and when per- fectly dissolved, add it to the other. Mix it well upon the fire, set it away to get cold, and it will look like jelly. Soak your clothes over night, rub them out of the water, put half a pint of your saving soap into your boiler, with cold water, and put your clothes into the cold water, let all come to a boil together, then take out the linen, and rinse thoroughly. This will keep clothes a splendid color, with half the usual labor. THE DAIRY. THE COWS. Attend very particularly to the food and drink of the cows ; and see that they have clean pasture of timothy, or herds grass, and have pure, clean, water to drink. If cows are suffered to run where they can find such things as leaves, garlic, and weeds, they will often eat thera, and drink stagnant water ; all of which tend to give a bad flavor to butter. THE MILK ROOM. The milk room is much cooler when situated on the north side of the house, where it is not exposed to the hot sun through the whole day ; or the shade of large tall trees is very beneficial. The object should be to have it as cool as possible, without being damp. The room and utensils should be kept as clean and sweet, as hot and cold water and pure air, can make them. Close watchfulness of the milk is required; if it stands too long, it will make bad flavored butter, less of it, and will require more labor to churn and work it. Strain your milk into shallow pans ; it should not stand over thirty-six hours ; if your pans have no legs, that raise thera a little from the shelves, place small blocks of marble or wood, under them, so that the air can circulate under them. When washing dairy pans, and pails,^lways put cold water in them first and wash thoroughly ; add a little warm water if you prefer it. MAKING BUTTER. Cream should not be kept more than two days in summer, and if there is sufficient cream to churn daily, it is better to do so. Skim the milk before it becomes very sour ; pass a silver spoon 318 THE DAIRY. handle around the edge of the pan, lift the cream with a perforated skimmer, and put it immediately into the cream crock; stir the cream two or three times each day briskly until it is ready to churn, when usually it will come quickly. Churning should be done, dur- ing warm weather, early in the morning in a cool place ; the dash- er ought to be moved slowly and regularly at first, and then more brisk until the butter separates from the milk ; when it is gather- ed, wet the bowl and ladle, first with a little warm water, and then put plenty of cold or ice water to them ; pour out the water and take up the butter ; drain off as much of the butter-milk, as possible, pressing the butter a moment gently with the ladle. Scatter a handful of salt in the bowl before putting in the butter ; then throw a little salt upon the butter, and mix it in ; drain off all the water, and make indentations in the butter with the ladle, fill them with nice salt, and set the bowl in a cool place. At eve- ning, when the butter is hard, work it gently, without breaking the grain, and squeeze out all the milk that can be removed with- out too much pressure. Salt to the taste, and let it stand until morning, then finish it, making it into rolls, or packing it. When it is finished and becomes hard or set, every working over or changing from one vessel to another injures it, rendering It soft, and pasty, and breaking the grain. It will never again be as firm or nice in flavor, and will not keep sweet as long. If the butter is for packing, put it in the firkin as soon as possible, from the air. Pack close until nearly full, for room should be left to pour on enough nice brine to cover the butter. This is made by pouring boiling water upon salt, and when it is cold, straining it through a cloth. Pour enough of this brine upon the butter to cover it, say a quarter of an inch, or half an inch in thickness ; this kept upon butter entirely excludes the air, and keeps it sweet and good as when first packed. If it is to be sent away, pour oflf the brine, saturate a cloth in it, lay it on the top, and cover it with a thick layer of salt. JEWISH RECEIPTS. These are all original and reliable, — the contribution of a su- perior Jewish housekeeper in New York. WHITE STEWED FISH. Put on as much water to boil as is required to cover six or eight steaks of striped bass, boil in it one onion, sliced thin, a little ground ginger, salt, black pepper and a small quantity of whole red pepper. When these are done put in your slices of fish ; when boiled take them up carefully, drain them and lay in a dish. Beat up six eggs, to which add a little nutmeg, a little cayenne pepper, and some parsley chopped fine. In a separate bowl strain the juice of three or four lemons, to this add one half pint of the liquor in which the fish has been boiled, which must be strained ; when this is done, take the liquor which is mixed with the lemons and throw it into the eggs, beating them all the time. Take a china or iron saucepan, into it put the sauce, set it on a gentle fire, stirring it all the time until it thickens a little, it must on no account be boiled as it will curdle ; then throw the sauce over the fish and put it to cool. Chicken can be served in the same way. BROWN FRICASSEE CHICKEN. Take a chicken, cut it up in pieces and fry them brown, cither in the best sweet oil or rendered fat. Then take six onions, slice them and cover them in a frying-pan with enough oil or fat to fry them ; when soft take the cover off, so as to let them brown, then scald and peal two tomatoes, cut them up and put them in the pan with the onions to simmer a little. Put the fried chicken into a saucepan with the onions etc., add a little thyme, pepper, salt and 320 JEWISH RECEIPTS. a few grams of allspice, and enough hot water to make a rich gra- vy ; cover it up and let it cook for half an hour or an hour, according to the tenderness of the chicken ; a very small piece of garlic and mace can be added when cooking, if liked. A GOOD PUDDING. Take one half pound of bread crumbs, six ounces of white su- gar, pour over it one half pint of boiling milk, let it stand till nearly cold, then work into it one fourth pound of fresh butter un- til it becomes very white. Then add four eggs, one at a time, stirring ; it must bo well beaten between each ; then add the rind grated, and the juice of a lemon ; take a mould, butter and paper it well, then ornament it with candied peel and raisins, according to fancy. Pour into it the ingredients, put a paper over the top, also tie in a cloth, and let it steam gently for two hours. Serve it with arrow-root, or custard sauce. PURIM FRITTERS Take a loaf of baker's bread, cut off the crust and cut in slices of one half inch thick ; put them in a dish and soak them in cold milk, but not so long as to allow them to mash ; when soaked, take them out and drain them. Beat eight eggs very thick, and pour a little of the egg over each slice of bread, so as to penetrate them ; then take each slice of bread and dip it into the eggs that are beaten, and fry a light brown color, in rendered butter, from which the salt has been extracted ; when this is done sprinkle over the fritters a little powdered cinnamon, and serve with a syrup made of white sugar. CODFISH FRITTERS. Take two pounds of salt codfish, put t^ soak in water ; when fresh enough, boil and drain ; pick out the bones, and pound the fish fine in a mortar; to this add chopped parsley, pepper, a little nutmeg, and a table -apoon of butter. Take three or four onions, chop fine and fry them in butter ; scald and peel two tomatoes, and let them simmer with the onions ; mix this with the fish thoroughly, add six eggs well beaten, and fry in small fritters a light brown color. JEWISH RECEIPTS. 321 LEMON PUDDINGS. To be added to four eggs, well-beaten, one fourth pound of loaf sugar and two ounces of butter which have been previously well mixed together, then the peel of two lemons and the juice of one, and bake either in cups or pie dish. A RICHER LEMON PUDDING. — 1. Six yolks and two whites of eggs to be well-beaten, and then added to three ounces of butter and one fourth of sugar, the juice of one lemon and the rind of two, which must be taken by rubbing a lump or two of loaf sugar upon it. LEMON PUDDING. — 2. One fourth pound of fine boiled bread crumbs added to the above, and a little more sugar to taste, and boil in a form. APPLE PUDDING. Grate one half pound of apples, mix with four eggs well-beaten, and six ounces of sugar, and bake in a form and turn out. ALBERT SANDWICHES. Take one half pound of butter, melt it to an oil before the fire, add one half pound light weight of flour, and one half of pounded loaf sugar ; mix well together, add six eggs wdl heateuy and then beat all well together, either flavor with a few pounded almonds or the rind of lemon rubbed on sugar ; put this mixture on well but- tered tins about a third of an inch thick, and bake in a quick oven ; it must be taken out when it is a very pale color, and loosened whilst it is hot, from the tin, the edges always get too dark, but they are cut off. When nearly baked, sprinkle pink sugar over half the quantity. When cold cut in diamonds and put sweatmeats be- tween, like sandwiches ; arrange them nicely in the dish and put whipped cream, flavored with vanilla, and the least bit of su- gar, in the middle. The vanilla is best grated. Perhaps you will find it easier to put the mixture on buttered papers laid in tins. MERINGUES. Take the whites of eight eggs quite fresh and just broken, beat 322 JEWISH RECEIPTS. them with a whisk till as firm as possible. Have ready prepared eight table spoons of ground not powdered sugar, which mix with the Qgg as quickly as possible, so as not to give time to melt. Have ready a piece of board and sixteen pieces of white paper ; put a tablespoon of the mixture on each paper in the shape of an egg ; make it thick but not too spread out, smooth them off nicely, and sprinkle with sugar, blow off what sugar falls on the paper j and then put board and all into the oven ; watch them well and take them out as soon as firm. Have ready another piece of board with clean papers, roll off the meringues on to them, making them stand on their tops ; take out a little of the inside with a tea-spoon, and put them back in the oven or the hoard for the inside to get firm, fill with whipped cream flavored with vanilla and some sugar, and join the two halves together to form an egg. The papers must neither be buttered or have sugar on them, and they must not be baked without boards. BREAD AND BUTTER PUDDING. When you make a bread and butter pudding, put only the yolks inside, and whip the whites ; sweeten and flavor, and when the pudding is baked, put this on the top, and put it in the oven again for a few minutes, to crisp, and you will find it a great improv- ment. SALLY LUNN Three table-spoons butter, two table-spoonsful sugar, two cups milk, scant four cups flour, five eggs, one tea-spoon soda, two tea- spoons cream of tartar. Bake twenty-five minutes. Eat hot, spread with butter. ANOTHER METHOD IS AS FOLLOWS. One pint of flour, piece of butter half as large as an egg^ one egg, two table-spoonsful sugar, one tea-cup milk, one tea-spoonful cream of tartar, one half tea-spoonful soda, one tea-spoon salt. Bake twenty minutes. CUP CAKE. One cup of butter, two sugar, three cups flour, five eggs, one JEWISH RECEIPTS. 323 teaspoon soda, dissolved in tea-cup of milk. Two tea-spoonsful cream tartar, flavor to fancy. HICKORY NUT CAKE. Three cups flour, two cups sugar, two eggs, one half cup but- ter, one pint hickory nuts, one half cup milk, one half tea-spoon soda. MARMALADE. Twenty-four yolks of eggs, one half pound white sugar, clarify, boil, and strain ; add one table-spoonful beaten sweet almonds to the syrup, while boiling. When the syrup cools, pour the eggs, which must be well beaten, with a spoon gently. Keep stirring on a gentle fire, till it becomes thick. ORGENT. Two pounds sugar ; clarify and make thick, three ounces sweet almonds, one ounce bitter almonds, well beaten fine, one quart water to the almonds, stir up well, and then squeeze ; add them to the syrup, and boil ; when cold add orange flower and rose water according to taste. COCOA NUT PUDDING. One pound of ground cocoa nut, one pound of crushed sugar made into a syrup, one half pint water, six eggs. Throw the cocoa nut in the syrup, when boiling, and let it cook say ten minutes, stirring it occasionally to keep from burning ; when perfectly cold throw in your eggs, and beat them well in, then bake for fifteen to twenty minutes. CUP CAKE. One cup butter, two cups sugar, five cups flour, one nutmeg, four eggs, a little saleratus SWEET CRACKERS. One pint flour, three fourths cup sugar, two spoonsful of cinna- mon, one fourth pound butter, a little salt. Roll very thin ; bake quick ; mix all up in a dough with sweet milk. 324 JEWISH RECEIPTS. ALMOND PUDDING. Pound together half a pound of sweet almonds and six or seven bitter almonds, mix with half a pound of sifted sugar, a little fine orange flower water, and the yolks of ten and the Avhites of seven Avell-whisked eggs. Mix thoroughly, and bake in a quick oven half an hour, or until it is sufficently firm to turn out of the dish ; sift sugar thickly over it or pour round it a rich syrup flavored with orenge flower water ; serve hot or cold. LEMON DUMPLINGS. Three fourths pounds of flour, one half pound moist sugar, the juice of two lemons, the grated rind of one, one half pound of chopped suet, all well mixed together with very little water ; make with it six dumplings. To boil without ceasing, for one hour, and be eaten as soon as served with melted butter, well sweetened, and the rind of one lemon in it, or any other sweet sauce will do. LIGHT PUDDING. Beat five yolks with sugar to suit, add two tea-spoons very full of flour, the juice and grated rind of one lemon ; lastly add the five whites beaten well to frost, and bake immediately ; it takes about half an hour to cook; grease the dish, serve a sauce with it if liked. TOMATOES FOR WINTER USE. See that your tomatoes are quite fresh, else they will break the bottles when they ferment. Pour scalding water over them, and take off the skins. It is usual to remove all the green parts, though some housekeepers think it is not necessary. Put them over the fire in a tin, or china lined saucepan, and let them boil half an hour. Have your cans ready, fill them full, and screw them tight ; they require no seasoning till you are ready to use them. Then add pepper, salt, thyme, sweet marjoram and onion. Too much seasoning spoils the taste of the tomato, but a little of these herbs is an addition ; also add grated bread crumbs and but- ter ; they are much improved by putting them in a deep dish ; season as above, and spread thin slices of bread and butter, or 4 JEWISH RECEIPTS. 325 grate the bread, and add the butter ; put them in the oven and bake till brown. PICKLED CUCUMBERS Put them in a wooden or stone vessel, pour over strong salt and water boiling hot, put a weight on to keep them under the pickle. After three days pour it off, boil and turn it over them again ; stand three days again ; then take them out and let them lie one night in plain cold water ; next day put them over the fire, but do not let them boil, allowing one table-spoonful of alum t« a gallon of vinegar; mace, cinnamon, peppercorns, white and black, mus- tard seed and grated horseradish. One table-spoonful of each to every gallon of vinegar, and one tea-spoonful of tumeric. Fold a double piece of linen and a soft thick brown paper, and tie the jars tight ; throw in the vinegar, keep in a dry place. A bladder and linen cloth are nice to be over the pots. THE END. INDEX. Page. GENERAL PRINCIPLES OF COOKING. HOUSEKEEPING. Cake Box, 12 Children, label them, 12 Chamber, Mantel and Toilet Covers, 12 Dusters, 10 Fire, to put out, 13 Household management, 6 Household memoranda, 9 Kitchen Furnishing, 6 Kitchen Holders, 10 Looking Glasses, to clean, 12 Mattresses, 14 Mending, 10 Night Clothes, 13 Paper and String, 10 Pay as you go, 13 Piece Bags, 10 Packing away clothes, 11 Rainy Days, 11 Scorch, to take out, 12 Sheets, 13 Table, To clean a 13 "Wash Rags, 12 HINTS ON ECONOMY. Apples, to save specked, 14 Buckwheat Cakes, 15 Cheap Dishes, 15 Children eating between meals, 17 Children eating gravy, 15 Page. Corners and holes, 16 Examine Safes, Refrigerators, &c., 16 Family Worship, 16 Morning Dresses, 16 Outside Garments, 14 Pickle and Preserve Jars, 14 Provide for Monday, 14 Purchase things in season, 14 Rise early, 15 Saturday Night, 15 Servants, fewer the better, ] 6 Stew for family dinner, 15 Sweeping, preparing for, 16 Table, serve neatly, 17 Tea-leaves on carpets, 15 THE USE OF FUEL. Grate Fires, 18 Kitchen Ranges, 18 Parlor Heaters, 19 Spring Fuel, 19 SOUPS. Asparagus Soup, with green peas, 27 Artichoke Soup, 27 Barley Soup^ 29 Brown Gravy Soup, 26 Bread Soup, 31 Baked Soup, 32 Broth, Scotch Mutton 33 Broth for an Invalid, 33 Carrot Soup, 29 Common Soup, 22 328 INDEX Page. Concord Soup, 25 Calf s Head Soup, brown, 26 Chicken Soup, 26 Colandered Soup, 20 English Pea Soup, 28 Fish Soups, 23 French Soup, 30 Gumbo, 24 Green Pea Soup, 28 Gourd Soup, 30 German Pancake Soup, 32 Ilotch Potch, 33 Inexpensive, 32 Jenny Lind's Soup, 31 Jardiniere Soup, 32 Mock Turtle bfoup, 25 Onion Soup, with milk, 30 Onion Soup, with water, 31 Oyster Soup, 27 Oyster Mouth Soup, 27 Parsnip Soup, 29 Pea Soup, without meat, 28 Pea Soup, green, 28 Pea Soup, English, 29 Pumpkin Soup, 30 Rabbit Soup, 24 Stock from Bones, 21 Stock without Meat, 21 Stock, Bran 21 Stock, Cowheel 21 Stock, four quarts of Brown 22 Stock, four quarts of White 22 Soup or Stock from one pound of beef, 23 Sorrel Soup, without meat, 23 Spring Soup, • 24 Sheepshead Soup, 25 Soup, Jardiniere 32 Soup, inexpensive, 32 Soup for Invalids, • 24 Tomato Soup, 31 "Vermicelli Soup, 31 Winter Soup, 23 White Soup, 25 MEATS. A-la-mode Beef, Beef Balls, Page. Beef Croquettes, 39 Boiled Beef, 34 Brisket of Beef for Christmas, cured, 34 Broiled Beef steaks, 35 Braised Beef, 36 Brisket of Beef stuflfed, 36 Boiled Leg of Mutton, 41 Broiled Mutton Chops, 42 Broiled Cold Mutton, 43 Breast of Veal, stufifed, 47 Breast of Veal, stewed, 47 Blanquette of Veal, 49 Beefsteak, mock, 49 Boston Pork and Apple pie, 62 Bacon Omelet, 53 Bacon Egg-cap, 68 Boiled Ham , 54 Broiled "Ham, 64 Beef Tea, 298 Cured Beef to eat cold, 85 Cold minced Beef, 40 Cold Mutton broiled, 43 Croquettes, mutton, 44 Cutlets, veal, 48 Cheese, veal, 61 Cutlets, pork, 52 Curing Hams, 53 Dried Beef cooked, 40 English pork or raised pie, 52 Egg-cap, bacon, 53 Fillets of beef, 37 Fillets of Beef with Anchovy, 38 Fillets of Beef with Forcemeat, 38 Fried Mutton Chops, 43 Fritters, veal, 4:Q Hashed Beef, 40 Hamburgh Pickle for Beef, 89 Hunter's Beef, 88 Hung Beef, 89 Hashed Mutton, 44 Hashed mutton with mushroom. 45 Hash, the Epicure's 45 Hams, to cure, 35 Ham, boiled, 64 Ham, sugared, 64 Ham, potted, 64 Ham, broiled, 54 Ham and tongue toast, 56 Joint of Mutton roasted, Keeping Beef, Knuckle of veal. Knuckle of Veal with rice, ' Leg of Mutton in four meals, Leg of Mutton, broiled. Leg of Mutton, roasted. Leg of Mutton with Oysters, Loin of Veal, Leonis Favorite dish. Loaves, Westphalia Mock Duck, • Meat Pie for Lunch, Minced Beef, cold. Mutton chops broiled, Mutton chops fried. Mutton chops with cucumbers. Mutton chops, savory, Mutton broiled, cold, Mutton Pudding, Mutton croquettes. Mutton, hashed, Minced uncooked Mutton, Mutton hashed with Mushrooms, Minced Mutton, Minced Mutton with Cucumbers, Minced Veal with maccaroni, ' Mock Beefsteak, Minced Veal Ox cheek stuflfed and baked. Omelette, veal, Olives, veal. Pudding, mutton Pig, roast. Pork, roast. Pork, spare rib of Pork cutlets. Pork and Apple pie, Boston Pork pie, English or raised Pork and potato pie. Pork relish. Potted Ham, Quarter of lamb, roasted. Quarter of lamb as a savory dish. Roast leg of mutton, Roast shoulder of lamb. INDEX. 329 Pago. Page. 42 Roast quarter of lamb. 42 41 Roast joint of mutton. 42 48 Roast fillet of veal. 47 48 Roast pig. 61 41 Roast pork, 51 41 Stewed beef. 34 41 Spiced beef. 37 42 Shoulder of lamb, roasted. 42 48 Savory mutton chops. 43 49 Stew, Western 43 54 Shoulder of veal. 46 36 Stewed loin of veal. 46 89 Stewed breast of veal. 47 40 Spare rib of pork, 51 42 Sugared ham. 64 43 Tough beef. 41 s, 43 Veal, shoulder of 46 43 Veal, stewed loin of 46 43 Veal, breast of stuffed 47 43 Veal, breast of stewed 47 44 Veal, roast fillet of 47 44 Veal, loin of 48 44 Veal, knuckle of 48 Veal cutlets. 48 45 Veal minced with maccaroni, 48 45 Veal fritters. 49 Veal, blanquette of 49 45 Veal rolls. 49 48 Veal, minced. 60 49 Veal omelette, 60 50 Veal olives. 50 36 Veal cheese. 61 50 Westphalia loaves. 64 50 43 SECONDARY MEATS. 41 41 Baked Irish Stew, 66 52 Boiled Tongue, 57 51 Balls, Grandmother's 51 Breakfoat, 68 52 Brain Cake, 61 52 Brawn, 62 53 Cold Meats, to cook. 59 54 Cowheel, 59 42 Cowheel fried. 60 Calf's Head Cakd, 60 46 Calf '8 Head Hash, 61 41 Dalma, Turkish 69 42 Fried Tripe, 62 330 IND E X. Page. Pago. Grandmother's Breakfast Cape Cod Chowder, 73 Balls, 58 Cod Fish and Potatoes, 68 Hash, Savory Winter 69 Fried Fish, 64 Hash, Calf s Head 61 Fried Shad, 67 Head and Hinge, Lamb's 61 Fried Mackerel, 68 Irish Stew, 56 Fish Roes, in cases,- 70 Lamb's Head and Hinge, 61 Fricasseed small fish, 70 Meat Omnium, 57 Fry, Trenton Falls, 70 Pie, Yale Boat, 56 Fish and Maccaroni, 71 Risibles, 58 Fried Smelts, 71 Stew, Irish 66 Fresh Herrings, 71 Stew, baked Irish 57 Fish, to dress a second time, 72 Sweet Breads, 57 Fish Pudding, 72 Sausage meat and Sausages, 58 Fish Cakes, 73 Savory winter hash. 59 Haddock baked and fried, 69 Sheep's Trotters, 60 Herrings, fresh. 71 Sweetbread, Liver, and Kippered Salmon, 66 Heart, 60 Mackerel, fried, 68 Stewed Tripe, 62 Mackerel, soused. 68 Tongue, boiled 57 Maccaroni, Fish and 71 Turkish Dalma, 59 Pudding, Fish, 72 Toad-in-the-hole, 59 Roes, fish in cases. 70 Trotters, Sheep's 60 Salmon, boiled. 65 Tripe, 62 Salmon, broiled. 66 Tripe Fried, 62 Salmon and Salad, 66 Yale Boat Pie, 56 Salmon, to kipper. 66 Salmon, pickled, 66 FISH. Shad, broiled 67 Shad, fried 67 Boiled Fish, 64 Shad, baked 67 Boiled White fish, 65 Shad maitre d' hotel. 67 Broiled White fish. 65 Soused Mackerel, 68 Boiled Salmon, 65 Souchy or Soodjee, water 69 Broiled Salmon, 66 Salmon Cutlets, or Cod 70 Broiled Shad, 67 Small fish fricasseed. 70 Baked Shad, 67 Smelts, fried 71 Boiled Bass, Rock fish, etc. 68 Second time. To dress fish 72 Baked Cod, Black fish. Haddock. Salt Cod, stewed 73 &c.. 69 Salt Cod and Potatoes, 73 Boiled Whitings, 69 Trenton Falls Fry, 70 Codfish and potatoes " picked up," 68 White fish broiled. White fish boiled. 65 65 Cod, Blackfish, Haddock, &c. Whitings boiled. 69 baked. 69 Water Souchy or Soodjee, 69 Cod, Haddock, etc., fried. 70 Cod or Salmon cu\lets, 70 OYSTERS, SHELLFISH, Chowder, Fish, 72 EELS, ETC. Cakes, Fish, 73 Cod, Salt stewed, 73 Boiled Eels, 79 INDEX. 331 Page. ] Page. Boiled Lobster, 79 Stewed, 83 Balls, Lobster 80 Toast, 83 Collared Eels, 78 To know them. 82 Crabs and Crayfish, 80 Crab and Lobster Cutlets, 80 FOWLS AND GAME. Eels Fried. 78 Eels Spatched, 78 Alice Cary's Minced Chicken, 91 Eels Collared, 78 Boiled Fowl, 85 Eels Stewed, 79 Broiled Fowl, 86 Eels Boiled, 79 Boiled Goose, 86 Eel pie, 79 Broiled Partridge 92 Fried Oysters, 76 Birds, Small 94 Fried Eels, 78 Chicken Fricassee, 86 Loaves Oyster 76 Chicken Stewed, 88 Lobsters, 79 Cold Chicken Fried, 88 Lobster, to boil 79 Chicken, vol-au-vent of. 88 Lobster Salad, 80 Chicken with Cheese, 89 Lobster Sauce, 80 Chicken Puffs, 89 Lobster and Crab Cutlets, 80 Chicken Loaf, 89 Lobster Balls, 80 Chicken Pot Pie, 89 Lobster Curry, 81 Chicken Pie, 89 Maccaroni, Oysters and 77 Chicken Pie, Thanksgiving, 90 Muscles, stewed 78 Chicken Pie, Aunt Abby's 90 Oyster Etiquette, 75 Chickens, Prairie, 91 Oysters Stewed, 75 Chickens Prairie, Roast and Oysters Scalloped, 75 Stewed, 91 Oysters Fried, 76 Chicken, Minced, Alice Cary's 91 Oyster Pies, 76 Crab, Imitation, 93 Oyster Patties, 76 Croquettes of Fowl, 93 Oyster Loaves, 76 Duck, roast 85 Oysters and Maccaroni, 77 Duck with Green Peas, 87 Oysters for Lunch, 77 Duck, New York Mock 87 Oysters Pickled, ■ 77 Devilled Turkey Legs, 91 Pie, Oyster 76 Fricassee, Chicken 86 Patties, Oysters 76 Fried cold Chicken, 88 Pickled Oysters, 77 Forcemeat for Roast Turkey, Pie, Eel 79 Veal, &c. 94 Stewed Oysfers, 75 Gpose boiled, G^ose, Roast 86 Scalloped Oysters, 75 87 Stewed Muscles, 78 Game Patties, 93 Spatched Eels 78 Grouse, Roast 94 Stewed Eels, 79 Hashed Fowl, 92 Hare or Rabbit, Stewed 95 MUSHROOMS. Imitation Crab, 93 Pot pie Chicken, 89 Fricasseed, 82 Pie, Chicken, 89 Loaves, 83 Prairie Chickens, Roast and Powder, 82 Stewed 91 Pickled, 82 Partridge, Broiled 92 332 INDEX. Page. Partridge Salad, 92 Mushroom Catsup, Partridge Pie, 92 Oyster Sauce, Pigeon Pie, 93 Onion Sauce, brown Patties, Game 93 Rice Sauce, Roast Turkey, 85 Sauce for made dishes. Roast Duck, 85 Sauce for boiled Turkey, or Roast Fowl, 86 Capon, Roast Goose, 87 Sauce for roast Chicken, . Roast Prairie Chicken, 91 Sauce for boiled Fish, Roast Grouse, 94 Sauce, Fish to keep a year Rabbit Stewed, 95 Sauce for Venison, Rabbit in Slices, 95 Sauce for roast Beef, Roast Rabbit, 96 Tomato Sauce, Stewed Turkey with Celery 87 Turkey's Egg Sauce, Stewed Chicken, 88 Tomato Catsup, Stewed Prairie Chicken, 91 Vinegar Plant, Small Birds, 94 Vinegar, easy cider Stewed Hare or Rabbit, 95 Vinegar of Marjoram, Turkey, Roast 85 Vinegar for Souse, Turkey, Stewed with Celery 87 Vinegar for Soused Fish, Thanksgiving Chicken Pie, 90 Vinegar, clove Turkey's Legs, Devilled 91 Vinegar, tarragon Vol-au-vent of Chicken , 88 Vinegar, savory Venison Pasty, 95 Vinegar, celery Venison Puffs, 95 Vinegar, green mint Venison Steak, 95 Vinegar, raspberry "Vinegar, black currant MEAT SAUCES Vinegar, Chili White Sauce, Asparagus Sauce, 100 Walnut Catsup, Biead Sauce, 97 Brown Onion Sauce, 98 RELISHES. Batter, French 101 Berkshire Sauce, 101 Anchovy cheese. Butter, Drawn 103 Custard, savory Browning for Sauces, 103 Cheese, anchovy Caper Sauce, 98 Cheese, omelet Cranberry Sauce, 99 Cheese, fondu Celery Sauce, 100 Cheese, potted Catsup, Tomato 104 Cheese, pot Catsup, Mushroom 103 Entrement, a German Catsup, Walnut 104 Fondu, straw Drawn Butter, 103 Maccaroni, Egg Sauce, 98 Maccaroni, timball of French Batter, 101 Pot Cheese, Horseradish Sauce, 99 Relish, a cold Mint Sauce, 100 Sandwiches, Mild Mustard, 101 Sandwiches, dressing for Made Dishes, sauce for 101 Tomato Toast, 103 98 98 97 101 101 102 102 102 103 103 98 100 104 104 105 105 105 105 105 105 105 105 106 106 106 106 97 104 109 108 109 109 109 110 110 107 110 110 111 110 107 107 107 108 INDEX. 333 Page. Tago. Tomato Omelet, 108 Poet's salad, 122 Toast, savory 108 Spring Salads, 120 Toasted Cheese, 108 Salad for Cold Lamb, 121 Suffolk Salad, 122 PICKLES. Tomato Salad, 122 Tomato Soy, 123 Asparagus, 118 Beets, 113 EGGS. Beans, French 114 Barberries, 117 Asparagus and Eggs, 127 Barberries, sweet 117 Apples and Eggs, 127 Blackberries, 118 Boiled, 125 Cucumbers, 112 Buttered, 125 Cabbage, 114 Cheese and Eggs, 127 Cabbage with sweet pickle, 115 Fried with Ham, 126 Cabbage, red 115 Fancy Omelet, 127 Cucumber, 112 Herring and Eggs, 127 Green tomatoes, 113 Mushrooms and Eggs, 127 Green pickle. 113 Omelet, 126 Gherkins, 116 Omelet, Puff 126 Lemon, 116 Omelet with Kidneys, 126 Mustard, 113 Omelet with Herbs, 126 Mangoes, 115 Poached, 123 Mushrooms, * 118 Pickled Eggs, 128 Onions, 114 Preserve Eggs, to 128 Onions, Portugal 114 Scrambled, 125 Oysters, 77 Piccalilli, 116 VEGETABLES. Roots, 117 Salmon, 69 Artichokes, Jerusalem, 133 Tomatoes, 113 Artichoke Fracis, 133 Tomatoes, green 113 Asparagus, 135 Walnuts, 118 Beans, French 135 Beets, Young Boiled 135 SALADS. Beans, Lima, 137 Beans, Pork and 137 Chicken, 120 Broccoli, 138 Carrot , 120 Corn, Green, 131 Chow-chow, 123 Corn, green on the Ear, 132 Cabbage and Vinegar, 123 Corn Oysters, 132 Cold Slaw, 123 Cucumbers, Stewed, 133 Chow-chow Pickle, 123 Carrots, Boiled, 137 Chow-chow, a handy 124 Carrots with Parsley, 137 East India Salad, 121 Cabbage, Boiled, 138 Fish, 121 Cabbage, Buttered 138 Hotch Potch, 122 Cabbage Relish, 138 Lobster, 121 Cabbage red. Relish, 138 Lettuce, 122 Cabbage, red. Stewed, 138 Potato, 122 Cabbage, French 139 334 Cauliflowers, Cauliflower, Karebit, Dandelions, Egg Plant, Green Corn, Greens, Spring Onions, Boiled Onions, Portugal, Stewed Onions, Portugal Fried Odors from Boiling Vegetables, Potatoes, Boiled Potatoes, Mashed Potatoes, Fried Potato Shavings, Potatoes, Stewed Potatoes, Baked Potato Pie, Potato Cakes, Potato Pudding, Potatoes a-la-creme, Potatoes Scalloped, Peas, Green Parsnips, fricasseed Parsnips, Fried Parsnips, Boiled Succotash, Squash Fritters, Squash, Boiled Sea Cale, Salsify, or Vegetable Oyster Spinach, Turnips, Mashed Tomatoes, Stewed Vegetables to boil green, Vegetable Marrows, Vegetable Marrow Tart, PASTRY, (introductory.) Puddings and Pies, Potato Pie Crust, Puff Paste, Pies, Crust for Ra ised Pies, Meat Suet, Crust for PIES. Apple custard^ INDEX. Page. Page. 134 Apple, sweet 146 140 Apple, green 140 139 Apple, English 147 134 Apple, Dried 149 131 Apple, mock 149 132 Apple, invalid 299 136 Custard, 145 136 Custard, apple 145 136 Cherry, Plum, or Gooseberry , 147 Cocoanut, 148 282 Corn Meal, 149 129 Fruit, 147 129 Gooseberry, etc. 147 129 Grape, 148 130 Huckleberry, 147 130 Lemon, 145 130 Lemon cream, Kitty May's, 146 130 Mince, 144 130 Mince, English 144 131 Mince, Mrs. D's. 145 131 Mock apple pie. 149 131 Plum, Cherry, or Gooseberry ► 147 136 Pumpkin, 148 136 Plum, dried 149 136 Rhubarb, 148 136 Squash, 145 132 132 PUDDINGS. 133 133 Apple, English, 150 133 Apples, 151 139 Arrowroot, 156 134 Apple Linnie's, 156 135 Apple and Sago, 156 131 Apple and Rice, 168 139 Apple Dumplings, Boiled 166 139 Apple Dumplings, Baked 166 Apple Fritters, 166 Y.) Buffalo, 150 Bird's Nest, 153 141 Bread, little Birthday, 154 143 Batter, Little, 155 143 Baden, 168 144 Bread, 162 144 Bread and Fruit, Mrs. Stowe's 162 Citron, 154 Cherry, 155 Cornstarch, Ice, 159 145 Chester, 162 INDEX. 335 Page. Corn, 164 Currant Dumpling, Little 164 Com, Nantucket 165 Dandy, 163 Deacon's Apple Indian 164 Dumplings, 166 English Roll, 154 Exhibition, 191 Editor?s Favorite, 163 Fruit, 153 Fig, 153 Fruit, Minnie's 154 Fritters, Apple 166 Huckleberry, Indian 155 Hunting, Liecestershire 161 Howitt's, Mrs. 166 Indian Fruit, 152 Indian Huckleberry, 155 Indian, Baked 157 Ice, Cornstarch 159 Ice, 164 Indian, Boiled 165 Indian, Plain 165 Invalid Cup, 800 Lemon, 155 Lemon Dumplings, 167 Minnie's Fruit, 154 Nursery, 163 Orange, 155 Poor Man's 151 Plum, Aunt Mary's 156 Plum, Boiled Yankee 159 Plum, Mrs. Croly's Christmas 160 Plum, Baked Prune or Damson, Plum, English Plum with Snow, Plum, Small and Light Poet's, Pastor's, Rice, Boiled Rice, Rice, Portuguese Rice, French Rice, Apple and Rice Flour, Snow, Seville, 160 160 160 161 164 165 165 157 157 151 158 158 158 152 152 158 Page. Sago, 159 Suet, 161 Sally Lunn, 163 Tapioca, 159 Tapioca, Cup, Invalid 159 Victoria, 152 Washington, 163 PUDDING SAUCES. Brandy, 169 Cherry, 168 Excellent, 168 Hard, 168 Lemon Brandy, 169 Maple Sugar, 168 Rose Hip, .169 Sweet Liquid, 168 Wine, 169 DESSERT DISHES. Apple Charlotte, 171 Apple Custard, 172 Apple Souffle, 173 Almond Blanc mange. 176 Arrowroot Blanc mange, 176 Apples, Love 177 Apple Tart, 178 Apple Meringue, 178 Apple, Snow 179 Apple Marmalade, 179 Apples, Baked 179 Apples, Stewed 180 Apple Cream, 180 Apples, Dried Stewed 180 Apples, Pippin Stewed 180 Apples, Ginger 180 Apples, Floating Island of 181 Apple Snowballs, 181 Apples, Compote of 181 Apple Cream, Nina's 181 Apples, Mother's Surprise 181 Apple Cheese, 182 Apple Sauce, Saratoga 182 Apple or Gooseberry Trifle, 183 Apple Pique, 188 Apple Ice, 190 Blanc Mange, Almond 176 336 INDEX. r.ige. Page. Blanc Mange, Tapioca 176 Green Gooseberries, Compote Blanc Mange, Arrrowroot 176 of 184 Blanc Mange, Rice Flour 177 Gooseberry Fool, 185 Blanc Mange, Whole Rice 177 Italian Cream, 174 Blanc Mange, Ground Rice 177 Icing for Tarts, 183 Barley Sugar for Children, 191 Ice Cream, Country 189 Cream Puffs, 170 Ice Cream, Strawberry 190 Custard, 171 Ice Apple, 190 Custard, Boiled 171 Kisses, Chocolate 171 Charlotte, Apple 171 Lemon Sponge, 172 Chocolate Kisses, 171 Lemon Cream, 174 Chocolate Cream Custard, 172 Love Apples, 177 Custard, Apple 172 Loppered Milk, 186 Custard, Raspberry 172 Lemon Paste, to keep 189 Custard, Rice 172 Lemon Flavor, 189 Cream, Orange 173 Lemon or Orange Peel, Cream, Lemon 174 Tincture of 189 Cream, Vanilla 174 Lemon Drops, 191 Cream, Italian 174 Meringues, 175 Cream, Tea 174 Meringue, Lucy Stone's bread 176 Cream, Rock 175 Mashed Tarts, 178 Charlotte Russe, 175 Marmalade, Apple 179 Cream, Apple 180 Meringues, Apple 178 Compote of Apples, 181 Mother's Surprise, 181 Cream, Nina's Apple 181 Milk, Loppered 186 Compote of Peaches, 184 Molasses Candy, 190 Compote of Rhubarb, 184 Orange Cream, 173 Compote of Red Currants, 184 Orange Fritters, 185 Compote of Green Currants, 184 Pasties, 170 Compote of Green Gooseber- Puffs, Cream 170 ries, 184 Pippins, Stewed 180 Cherry Cheese, 184 Pears, Baked 182 Chestnuts, a Dessert of 188 Pears, Scalded 182 Candy, Molasses 190 Peaches, Compote of 184 Chocolate Drops, 191 Pineapple Fritters, 185 Dessert, a nice and cheap 186 Prunes, Stewed 185 Dessert, Fruit for 187 Preserve, Good Common 185 Dessert of Chestnuts, 188 Quinces fbr the Table, 188 Eugene Russe, 175 Rice Custard, 172 Fruit Tarts, 178 Raspberry Custard, 172 Floating Island of Apples, 181 Rock Cream, 175 Fritters, Pineapple 185 Rice Flour Blanc Mange, 177 Fritters, Apple 175 Rice, Whole Blanc Mange, 177 Fritters, Orange 185 Rice, Ground, Blanc Mange 177 Fruit for Dessert, 187 Red Robbin, 177 Fruits, Summer Mixed 188 Rhubarb Tart, 183 Ginger Apples, 180 Rhubarb, Compote of 183 Gooseberry or Apple Trifle, 183 Rhubarb, 188 INDEX. 337 rage. Page. Souffle, Strawberry or Apple 173 Currant, 197 Souffle, Sweet 173 Cream, 199 Souffle, Omelet 173 Cornets a Creme, 200 Strawberries, 186 Cider, 200 Strawberry Shortcake, 187 Connecticut Cofiee, 201 Sugar Tatiy, 190 Crullers, 201 Syrup for Candies, 191 Cup, 202 Sugar Barley, for Children 191 Cup Cake, Molasses 202 Tea, Cream 174 Cake without eggs. 202 Tapioca Blanc ]Mange, 176 Christmas, for good children 203 Tarts, Mashed 178 Cookies, 205 Tarts, Fruit 178 Cheese Cakes, Rice 207 Tart, Apple 178 Cheese Cakes, English 207 Trifle, 183 Cheese Cakes, Apple 207 Trifle, Gooseberry or Apple 183 Cheese Cakes, Bread 207 Tart, Rhubarb 183 Cheese Cakes, Cocoanut 208 Tarts, Iciug for 183 Cheese Cakes, Almond 208 Tomatoes, 188 Cocoanut, 211 Tincture of Lemon or Orange Doughnuts, 205 Peel, 189 Fruit, a fine 194 Tafiy, Sugar 190 Fruit, Pork 194 Vanilla Cream, 174 Fried, without eggs or milk 201 Fried, 201 SWEET CAKES. Glen Vis, 200 Ginger Pound with fruit, 201 Almond Sponge, 192 Ginger Snaps, 206 Apple, 197 Ginger Nuts, 206 Almond, fine 197 Gingerbread, Sponge 206 Apple cheesecakes, 207 Gingerbread, Hard times 206 Almond cheese cakes, 208 Ginger Biscuits, 209 Apple biscuit. 209 Graham Fig Biscuits, 210 BriVle, 194 Hickory-nut, New Years 196 Bread, Mrs. Bristol's 198 Huckleberry, 196 Birthday, 203 Hard times, molasses 202 Buns, 205 Independence, 195 Bread cheese cakes. 207 Icing, Almond 194 Biscuits, New Years' 208 Icing, Sugar 195 Biscuits, Cream 208 Icing, Chocolate 211 Biscuits, Apple 209 Icing, 211 Biscuits, Orange 209 Jenny's 202 Biscuits, Moss 209 Jumbles, 204 Biscuits, Ginger 209 Loaf, 176 Biscuits, Judge's 210 Lemon, 197 Biscuits, King's 210 Molasses Cup, 202 Biscuits, Graham Fig 210 Molasses, Hard times 202 Christmas, a magnificent. 193 Mary's Tea, 203 Christmas, 193 Macaroons, 210 Connecticut Election, 195 New Year's Hickory-nut, 196 Commencement, New Haven 195 New Years, 197 15 INDEX . New Year's Biscuit, Orange Biscuit, Pound, Pork, JFruit Plum, Picnic, "Portage Falls," Poverty, Portugal, Party Puffs, Rock, Rice Cheese Cakes, Sponge, Sponge, Almond Sponge, Rice flour, Sponge, Mrs. Vs. Snow, Small Seed, South Carolina, Society, Sally Lunn, Shrewsbury, Tea dish, a nice Tea, Mary's Warsaw White, Wonders, Page. 208 209 102 194 19() 198 198 198 200 205 201 206 192 192 193 193 198 199 200 203 203 201 193 203 200 204 PRESERVED FRUITS AND SWEETMEATS. Apple Sweetmeats, 220 Apple Preserve, 220 Apple Butter, 220 Apples, to Prevent Waste in 221 Artichokes, Preserved, 222 Blackberries, 212 Brandy Gages, 216 Canning Fruit, 212 Currant and Raspberry Sweet- meat, " 214 Cherry Jam, 214 Currant Black, Jam 215 Cherries, Preserved 215 Cherries, Pickled 215 Crab apples. Preserved 216 Currants, Preserved 217 Citron, Preserved 219 Cucumbers, Preserved 221 Candied Orange Peel Rings 222 Pago Citron Preparing, for Cake 223 Figs, Green Pi-eserved 216 Green Grape Jam, 214 Green Figs Preserved, 216 Jam, Strawberry 212 Jam, Raspberry 213 Jam, Cherry 214 Jam, Green -Grape 214 Jam, Plum 214 Jam, Pineapple 214 Jam, Black Currant 215 Oranges, Preserved 217 Plum Jam, 214 Pineapple Jam, 214 Pineapple Marmalade, 215 Pineapples Preserved, 216 Plums or Damsons Preserved 217 Pickling Pears and Peaches, 218 Pickling Damson Plums, 218 Peaches Dried with Sugar, 218 Plums and Small Fruits Dried, 219 Pippins, Preserved 221 Pumpkin, Fried 223 Quinces, Preserved 215 Raspberry Jam, 213 Raspberries, Preserved 213 Rhubarb, Pi-eserved 217 Strawberry Jam, 212 Strawberries in Cans, 213 Strawberries, Dried 213 Tomato Figs, 222 Tomato Sweetmeats, 223 Vegetable Marrow, Preserved 221 JELLIES. Apple, Apple, Crab Blackberry, Crab Apple, Cider, Currant, Cranberry, Calf's fee't. Gelatine, Grape, Medlar, Quince, Rice, INDEX. 839 Page. Fa-e. Sago, 227 Rusks, 236 Tapioca, 221) Rolls, French 240 Wine, Mrs. Webster's 225 Rice Biscuit, 236 Wine, 226 Rye Drop Cakes, 236 Rice Putfs, 238 FRESH FRUITS. Rice Flour Puffs, 238 Rice Flour Cake, 238 Blackberries, • 229 Rolls, Flour and Potato 239 Cherries, 230 Rice Waffles, 239 Currants, 229 Shortcake, 235 Currants and Huckleberries, 230 Soda Biscuit, 240 Currants and Raspberries, 230 Soft Waffles, 241 Huckleberries, 230 Toast, Dry 242 Strawberries, 229 Toast, Dip 242 Toast, Cream 242 YEAST BREAD, BISCUIT, &c. Yeast, 281 Yeast, Connecticut 231 Bread, 232 Yeast, Excellent 231 Bread, General Rules, 233 Yeast, Potato 231 Bread, Rye and Indian 233 Yeast Cakes, 232 Bread, Graham Bread, Sweet Brown 234 234 GRIDDLE CAKES AND FARI- Bread, Rice Flour 234 NACEOUS DISHES. Bread, Moist Rice 235 Buckwheat, 242 Bread, Apple 235 Bread, 243 Bread, Pulled Bread, Pieces of 235 235 Bannock, Poughkeepsie Seer' Common, s 245 242 Baked Batter, 236 Cream, 243 Butter Cakes for Tea, 240 Economical, 244 Breakfast Cakes, English 240 Frumety, English 247 Biscuit, Graham 210 Flannel, 233 Breakfast Cakes, Fanny's 236 Gruel, Indian Meal ■ 246 Biscuit, 240 Hominy and Farina, 245 Biscuit, Mrs. D's Tea 237 Hominy Cakes, 246 Break fist Johnny Cake, 237 Hasty Pudding, 246 Breakfast Corncake, 237 Hulled Corn, 247 Buttermilk Breakfast Cakes, 238 Porridge, Milk Rice, 246 Buns, Hot Cross, Good Friday 241 248 Corn Cream Cake, 237 Rice Flour, 245 Corn Bx-ead, 237 Rye Meal Mush, 246 Corn Meal Waffles, 238 Shrove Tuesday, 243 Crumpets, Laight St. 239 Soda, 243 Green Corn Cakes, 239 Scotch, 245 Hoe Cakes, 236 Samp, 246 Johnny Cake, Breakfast 237 Tomato, 245 Johnny Cake, Western Muffins, 238 241 BREAKFAST. Oatcakes, 239 Bills of Fare for Breakfast, 250 ^0 INDE X Fage. 253 253 254 254 254 254 253 254 255 TEA, COFFEEj ETC. Coffee, Cream Coffee, Cold Coffee, Chocolate, American Chocolate, French Cocoa, Dinner Coffee, Tea, Tea, to make DINNER. Plain Bills of Fare for Dinner all the year round, 256 January, 25G February, 257 March, 257 April, 258 May, 259 June, 259 July, 260 August, 260 September, 261 October, 262 November, 263 December, 264 Birthday Dinner, 262 Thanksgiving Dinner, 263 Christmas Dinner, 264 WINES AND DRINKS. Black Currant, 266 Blackberry, 268 Blackberry Brandy, 269 Berry Drink, 272 Currant, 266 Currant Black 262 Cherry Brandy, 269 Corn Drink, Yankee 272 Claret Punch, 274 Cool Cup, 274 Christmas Egg nog. 275 Cold Punch, 275 Elder, 267 Page Elder Flower, 268 Egg Nog, 278 Egg Nog, Christmas 275 Grape, 267 Grape Syrup, 266 Gooseberry, . 268 Green Gooseberry, 269 Ginger, 269 Ginger Beer, 270 Ginger Beer, Cask 270 Ginger Pop, 272 Hop Beer, 270 Imperial, 272 Lemonade, Milk 273 Lemonade Portable, 273 Mead, 271 Milk Lemonade, 273 May Drink, 274 Milk Punch, 275 Oxford Swig, 274 Portable, Lemonade 273 Quick Beer, 271 Quick Drink, 272 Rhubarb, 268 Raspberry Syrup, 270 Spruce Beer, 271 Shrub, 271 Sherry Cobbler, 4th July 273 Staten Island Lemonade, 273 Sack Posset, 275 MISCELLANEOUS. Apples, to keep 227 Butter Cooler, 281 Bread, Homemade 283 Bed Bugs, 293 Bouquet, to Preserve 293 Cabbages, to Keep 278 Cornstarch instead of Eggs, 280. Cement, Diamond 281 Cochineal, 282 Cornmeal, Improving 282 Cement for Metal and Glass, 284 Cracks in Stoves, 284 Creaking Hinges, 285 Cement, Water and Fire Proof 285 Chimney, Fire in 286 Carpet, Soiled 287 Crape, to Stiffen 288 INDEX . ;4i Pa.cre. Crape, Water Spots in Black 288 Cockroaches, 292 Crickets, 293 Damp Woolen Clothing, 280 Diamond Cement, 281 Drippings, to clarify 283 Eggs, Snow Substitute for 280 Eggs, Corn Starch instead_of 280 Egg paper, 280 Easter Eggs, 294 Frozen Potatoes, 280 Fruit Stains, to Wash From Hands 280 Fruit Sinking, 282 Flatirons, Rust on 284 Flatirons, Rough 284 Fire in Chimnej, 286 Furniture, 287 Floors, Scouring 287 Grapes, Keeping 277 Grease, to Remove 280 Grease Spots, 291 Grease on a leather covered Book, 291 Hair, to Strengthen 281 Hens, to make lay 282 Hatching, 283 Handles, Knife to Fasten 284 Ivory Handles, 283 Ice on Windows, 285 Iron Stain, 290 Ink Spots on Linen, 289 Ink on Books, 291 Ink, Marking 291 Ink, Green, Blue, Gold and Silver 291 Kitchen Odors, 282 Kid Gloves, to Clean 290 Lemons, to Keep 279 Lobster's Eggs, 281 Linen, To take Ink out of 289 Linen, To Restore Stained 289 Mustard, 278 Mushrooms, To Preserve 279 Meat, Game, &c.. To keep in Hot Weather 279 Meat, To Remove Taint from 279 Molasses, To (^larify 293 Marble, To Clean 286 Ta-e. Marks on Table, * 280 Mahogony, To give line Color 287 Mildew, to take out 288 Muslins, Washing 290 Marking Ink, 291 Moths, 292 Nosegays, 293 Peas, To keep for Winter Use 277 Parsley, to Keep 270 Potatoes, Frozen 280 Polishing Paste, 285 Paste, Water Proof 286 Paint, To clean 287 Paint, Cheap 287 Papered Walls, 287 Paint Spots on Cloth, Silk, &c. 289 Perfume, Home made 293 Pot Pourri, 294 Rust on Knives, 284 Rough Flatirons, 284 Rust, Varnish to Prevent 285 Rays of Sun, 286 Ribbons. To Iron 228 Rats and Mice, 292 Roses, Tincture of 294 Snow Substitute for Eggs, 280 Soft Soap, 285 Silk, To Renovate Black 288 Silk, To Clean 290 Spermaceti Spots, 291 To keep Grapes, 277 To keep Apples, 277 To keep Pears, 277 To keep Cabbages, 278 To keep Mustard, 278 To keep Lemons, 279 To keep Parsley, 279 To preserve Mushrooms, 279 To keep Meat, Game, &c. in Hot AVeather, 279 To remove taint from Meat, 279 Turnips, Size of 280 To Wash Fruit Stains from Hands, 280 To Make Hens lay in Winter, 282 To fatten Turkeys, 282 To Clarify Drippings, 28-5 To Clarify Molasses, 28"> To fasten Knife Handles, 28 1 342 IND E X rage. To take off rust from Flatirons, 284 To prevent Lamp Chimneys Breaking, 285 To drive Nails, 286 To Remove Grease, 286 To Clean Marble, 286 Table, Marks on 286 To give fine color to Mahogony, 287 To Clean Paint, 287 To Scour Floors, 287 To Iron Ribbons, 288 To Stiffen Crape, 288 To remove broken Spots from Velvet 288 To Clean Black Lace Veils, 288 To Renovate Black Silk, 288 To take out Mildew, 288 To take Ink out of Linen, 289 To wash print or lawn Dresses, 289 To wash Colored Muslins, 290 To restore Stained Linen, 289 To Clean Silk, 290 To clean Kid Gloves, 290 To remove Spermaceti Spots, 191 To Preserve Bouquets, 293 Tincture of Roses, 294 Vermin, 281 Voice, to Clear and Strengthen 281 Varnish to prevent Rust, 288 Velvet, to remove broken spots 288 Veils, To Clean 285 Woolen Clothing, Damp 280 Windows, Ice on 285 Water and Fire Proof Cement, 285 Water Proof Paste, 286 Water Spots in Black Crape, 288 FOOD FOR INVALIDS. Apple water, 299 Breakfast, a sick 298 Beef Tea, 298 Broiled Tenderloin, 801 Dinner,- 298 Eggs, soft boiled, 298 Gruel, 296 Jelly, Calf's foot 297 Lemonade, 299 iNIilk and Eggs, 301 Page. Milk thickened, 300 Oyster Soup, 301 Panada, 297 Pudding, Invalid 298 Pie, Apple 299 Prunes, stewed 299 Pudding, Tapioca cup 300 Roast Apples, 299 Soup, Oyster 301 Toast, Soft 297 Toast, Egg 297 Tea, a sick 298 Toast, Dry 300 Tapioca Cup pudding, 300 Toast, Milk 300 FOOD FOR INFANTS AND CHILDREN. Bread and milk, Baby Pudding, Brown Mush for supper, Cow's milk. Children's Pie, Cranberries, English Pap, Essentials, Infant's Broth, Pudding, Baby Pie, Children's Starchy Food, Young Children, Food for LADIES LUNCHES. Bill of Fare, 305 304 395 304 305 305 303 304 304 304 305 303 305 307 NEW year's TABLE, EVE- NING REFRESHMENTS, PARTIES, ETC. New Year's Table, 309 A Family Dinner Party, 310 A small Supper Party, 310 Refreshments, 311 A Children's Party, 311 A Christmas Party, 312 INDEX 343 WASHING DAY. Washing Day Blonde Lace, to wash 313 315 Colored Starch, 315 Laces and Needlework, 314 Muslin, Lawn or Print Dresses ,315 Saving Soap, Shirts, how to starch 316 816 Starch, Colored 315 Table Cloths, Napkins, etc., 314 White Flannels, 314 Zephyr Goods and Colored Flannels, 314 THE DAIRY. Cows, 317 Milk Room, 317 Making Butter, 317 JEWISH RECEIPTS. Crackers, Sweet 323 Chicken, Brown fricassee 319 Cake, Cup 322 Cucumbers, Pickled 325 Dumpling, Lemon 324 Fish, White stewed 319 Fritters, Purrin 820 Fish, Codfish fritters 320 Meringue's 321 Marmalade, 823 Orgent, 323 Pudding, a good 220 Pudding, Lemou 321 Pudding, rich Lemon 321 Pudding, Apple 321 Pudding, Bread and Butter 322 Pudding, Sally Lunn 322 Pudding, Light 324 Pudding, Cocoanut 323 Pudding, Almond 324 Pickled Cucumbers, 325 Sandwich, Albei't 321 Tomatoes for Winter use, 224 H 282 85 ^S t ^.^ : .V i^ O N ^ «0 ^^ O N O ^ JO ^^d« HECKMAN BINDERY INC. APR 85 kl tlAM/MJCCTCD •^V^^' ,^'