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LIBRARY OF CONGRESS. 
 
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 UNITED STATES OF AMERICA. 
 
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Ho! all ye poor sinners, in search of good dinners. 
 You'll surely be winners if our plan you will try. 
 Only just take a look in this wise little book. 
 And 'twill teach you to cook in the blink of an eye. 
 
 Bread, biscuit and paste, to be made up in haste, 
 Yet most pleasant to taste, of wheat, rye or corn ; 
 If you happen to meet 'em, whenever you eat 'em, 
 \'ou'll vow naught can beat "em assure as you're born. 
 
 Here are jellies and ices, of rarest devices, 
 And cakes of the nicest, if such you prefer. 
 And queer little dishes of dear little fishes. 
 With our very best wishes, we gladly confer. 
 
 Now, we are waiting, so don't stand debating, 
 
 'Tis no use hesitating o'er a trifle so small, 
 
 'Tis cash that we need, and if we succeed, 
 
 While on dainties you feed, we'll say thank you for all. 
 
A PKACTTCAL 
 
 COOK BOOK 
 
 co.Mriij':D 
 
 FROM THK CHOICEST RECIPES 
 
 OF 
 
 MANY GOOD HOUSEWIYES. 
 
 _. "All have been tried and found true."^^ X - tt 
 
 ^X? FOR 
 
 ST. ALOYSIUS' CHURCH FAIR. 
 
 MAY, 1887. ( MAY 7 IR87' 
 
 Hupus 11. D.Irp.y, Printeu and Publish ek. 
 
 avashington 
 Pro 
 
 188^ 
 
3v 
 
 ENTEREn ACCORDING TO ACT OF CONGRESS, IN THE YEAR lS,S7, 
 
 By MRS. VIRGINIA EWING, 
 
 IN THE OKFICR OF THE LIBRARIAN OF CONGRESS, AT WASHINGTON. 
 
 /Ky 
 
RECEIPT FOR R PLEfiSfiNT DINNER PARTY. 
 
 " A round table holding eight, 
 A hearty welcome and little state ; 
 One dish set on at a time, 
 As plain as you please, but always prime ; 
 Beer for asking, and in pewter ; 
 vServants who don't require a tutor ; 
 Talking guests and dumb waiters, 
 Warm plates and hot potatoes/' 
 
 There is a Greek proverb that the persons at a social repast should 
 not be less in number than the Graces, nor more than the Muses. 
 
REMEMBER 
 
 To one quart of Hour use ihiee teaspooiifiils of baking powder, 
 or to one quart of flour use one Icaspoonful of soda and two of 
 cream of tartar. 
 
 Use sweet milk .with soda and cream of tartar; use S(Hn- milk with 
 saleratus. 
 
 Always put cream of tartar in tlour, and soda in milk. 
 
 TABLE OF WEIGHTS AND MEASURES. 
 
 SOLIDS. 
 
 One quart of Hour or meal, ... e([uals one pound. 
 
 Two cupfuls of butter, " " 
 
 One generous pint of li(juid, - . . . " << 
 
 Two cupfuls of granulated sugar, - - - " . " 
 
 Two heaping cupfuls of powdered sugar, - - " " 
 
 One pint of finely chopped meat packed solidly " " 
 
 Ten eggs, _.-_-.-" '< 
 
 LIQUIDS. 
 
 Four tablespoonfuls, - - - - equal one-half gill. 
 
 Four gills, ----- (IK pint. 
 
 Two pints, ----- an (juart. 
 
 Four quarts, - - - - - - " '« gallon. 
 
 Sixty Drops, -...."" teaspoonful. 
 
 Four tablespoonfuls, - . - . " " wineglassful. 
 
 Twelve tablespoonfuls, - . . " " teacupful. 
 
CONTEXTS 
 
 Page. 
 
 Bread ...... 9 
 
 Breakfast and Tea Cakes - - - - 12 
 
 Soup 10 
 
 Meats and Fish - - - - - 20 
 
 Salads and Sauces .... B2 
 
 Pies - - - - - - - 86 
 
 Puddings ....-- BS 
 
 Desserts - - - - - - - 4» 
 
 Cakes ...... 46 
 
 Drinks - - - - - - - 54 
 
 Pickles ...... 57 
 
BREAD. 
 
 " Ne'er speak ill o' them who's bread ye eat." 
 
 Bread. — Sift three pounds of flour into a dish; put 
 in two teaspoon fuls of salt, two teaspoonfuls of fine 
 white sugar ; heat one pint of milk and melt therein two 
 tablespoonfuls of lard. Make a hole in the center of the 
 flour, and stir in the hot milk. Put in four tablespoon- 
 fuls of cold water; stir the mixture in the center, and, 
 when lukewarm, add a pint of yeast ; stir all well to- 
 gether and knead the mass for fifteen minutes. Cover 
 it and set it away for the night. In the morning, an 
 hour before baking, put your loaves or rolls into a pan, 
 and bake them for about one half an hour, according 
 to size. . — An Old Housekeeper. 
 
 Commence about 2 P. M. 
 
 Take a tablespoon ful of mashed potatoes, one cup of 
 flour and a little hot water to make it thin, add a 
 l)iece of butter (size of a walnut), let it cool ; then put 
 in your yeast, and let it stand in the kitchen until bed- 
 time; then take full quart of quite hot water and stir 
 iu flour until thick as griddle-cakes; then stir in yeast 
 mixture and beat well. Let it stand in warm room 
 until morning ; then add salt, and mix in flour slowly, 
 and mould a long time. Do not make too stiff with 
 flour ; then let it rise. When light, make into loaves 
 and rise again, and then bake. Do not make loaves 
 large and there will be enough for rolls and two loaves 
 of bread. Large loaves do not look or bake as well. 
 
10 
 
 INIiLK Erkad. — It is now rccoinmended that milk 
 shall be used in making bread. A pint of it in the ordi- 
 nary loaf, instead of water, adds some solid nutriment 
 to the meal, and is a great improvement. Milk bread 
 does not keep fresh as long as water bread, but it is 
 delicious when fresh, and perhaps all the more whole- 
 some for drying quickly. 
 
 To Make Stale Bread Fresh. — Put a stale loaf 
 into a closely-covered tin; expose it for half an hour or 
 longer to a heat not stronger than that of boiling water; 
 then remove the tin and allow it to cool ; the loaf will 
 thus be restored to the appearance and properties of 
 new bread. 
 
 Dame Eleanor's Yeast. — One gallon of water, one 
 dozen of large potatoes, one handful of hops, one cup 
 of sugar, half a cup of salt. Boil the hops in water 
 three-quarters of an hour. Boil the potatoes by them- 
 selves until soft ; then mash through a fine colander; add 
 to the potatoes the salt and sugar and pour over all the 
 hop water while very hot. When nearly cold put in a 
 large cup of yeast, the same kind. When bubbling i't 
 is ready for use, or to bottle or jar. 
 
 Yeast No. 2. — Pare and grate three large potatoes raw, 
 on one-half cup of hops pour one pint boiling water, 
 and let it stand half an hour. To one-half cup of sugar 
 and one-half cup of salt add one quart of boiling water. 
 Strain hop water into that, then boil the whole (potatoes 
 and all) five minutes. Let it stand until cool ; then 
 start with compressed yeast. When it rises, stir it down, 
 put in a cool place. When nearly gone, commence 
 again and start it with some of the same. For two 
 loaves ot bread take one-half cup of yeast. 
 
11 
 
 Boston Brown Bread. — Two cups of corn meal, one " 
 cup of rye or graham flour, one pint of milk, one tea- 
 spoonful of soda, one cup of molasses. Fill a tin pail 
 or mould three-quarters full ; boil three hours and bake 
 one hour. — Mrs. H. M. Sanders. 
 
 Graham Bread. — Set a sponge over night of about 
 a cpiart of lukewarm water and enough graham flour to 
 make a thick batter, a little salt, half a cup of yeast. In 
 the morning, when it is (piite light, add to this a lare^e 
 cu[) of molasses, into which has been stirred, until dis- 
 solved, a teasj)oonful of soda, then more graham flour 
 till ([uite stiff so that it can be poured into pans without 
 kneading. Set it to rise again and when very light 
 bake. This makes two loaves. 
 
 — Mrs. H. M. Sanders. 
 
 RvE Bread. — Three pintsof rye flour, one ])int of wheat 
 flour sifted together twice; put into bread-pan; add four 
 teaspoonfuls of salt, half a cupful of molasses with water, 
 in all about one quart of water; in half a cupful of tepid 
 water soak half a cake of Fleischman's yeast. Stir all 
 slowly with hand, beat it well, then leave it to rise till 
 morning ; when light, place it in pans without further 
 stirring. — Mrs. H. M. Sanders. 
 
 Bedford Corn Bread. — One-quarter pound of but- 
 ter, one-quarter pound of sugar (light weight), cream 
 together; add a pound of corn meal, two teaspoonfuls of 
 cream of tartar mixed with it, and one half pound wheat 
 flour; stir these in alternately with a quart of milk and 
 four eggs beaten light; stir very thoroughly, and just 
 before putting in the pans add a teaspoon ful of soda. 
 Bake in small cups or in a round pan. 
 
 — Miss Shriver. 
 
12 
 
 Staff. -.—Four cupfuls of flour, one tablespoonful of 
 sugar, one-fourth of a cup of butter, one cup of boiled 
 milk, the white of an egg, one-fourth of a cake of com- 
 pressed yeast, one scant teaspoonful of salt; dissolve the 
 butter in the milk, which have blood warm; beat the 
 white of the egg to a stiff froth ; dissolve the yeast in 
 three tablespoon fuls of cold water. Add all the other 
 ingredients to the flour and knead well. Let the dough 
 rise over night, and in the morning make into balls 
 about the size of a large English walnut. Roll each of 
 these balls into a stick about a foot long. Use the 
 moulding board. Place the sticks 'about two inches 
 apart in long pans; let them rise half an hour in a cool 
 place, and bake in a moderate oven. The sticks should 
 be dry and crisp; they can not be if baked rapidly. 
 Serve with soup. — Miss Farloa. 
 
 The '' Flat Bread " of the Norwegians is a cake made 
 of water and either rye or oatmeal stirred together, well 
 kneaded and baked on a griddle. 
 
 " Better is oaten bread to-dax than cakes to-morrow .' ' 
 
 BREAKFAST AND TEA CAKES. 
 
 Murray Hill Breakfast Rolls. — Into one pound of 
 flour rub two ounces of butter, and the whites of three 
 eggs well beaten ; add a tablespoonful of good yeast, a 
 little salt and milk to make a stiff dough ; cover and set 
 in a warm place till light, which will be an hour or more, 
 according to the strength of the yeast ; cut into rolls, 
 dip the edges into melted butter, to keep them from 
 sticking together, and bake in a quick oven. 
 
13 
 
 French Rolls. — Set a sponge at ten o'clock in the 
 morning with one pint of warm milk and one cup of 
 melted butter in the milk, the yolks of four eggs, one 
 cup of sugar, all well beaten together ; then add the 
 whites beaten to a froth and a pint of yeast ; let it rise 
 until one o'clock, then make into a loaf with flour 
 enough to make a soft dough ; let it rise then until four 
 o'clock. Cut in squares and roll, brush over with melted 
 butter, put en tins, not close together ; spread another 
 layer of melted butter ; let it stand till light ; bake 
 twenty minutes. — Mrs. Katherine Smith. 
 
 Parker House Rolls.' — Four pints sifted flour, one 
 pint boiled milk, three spoonfuls of sugar, one tea- 
 spoonful of salt, lump of butter size of a walnut, and 
 the same amount of lard, one and one-half teacupfuls of 
 potato yeast. To mix the above take out one pint of 
 flour, rub together the sugar, butter, lard and salt in the 
 three pints of flour. Pour into the three pints yeast 
 and milk tepid; set it to rise; let it get very light; stiffen 
 the mixture with the one pint of flour left; let it stand 
 to rise again; roll it out in a sheet and spread butter 
 thinly over it ; roll it over two or three times; cut into 
 rolls and bake in a x^uick oven ; let it rise after being 
 cut into rolls. — An Old Honsekeepe?-. 
 
 Laplanders, or Pop Overs. — One quart of milk, one 
 teaspoonful of salt, one quart of flour, small lump of 
 butter, two eggs. Heat the pans before jnitting in the 
 butter, and bake in the oven. 
 
 ALLECiHENY RoLLS. — One pint bread sponge, quarter 
 of a pound of butter, three tablespoonfuls of sugar, one 
 ^%g, flour sufficient to roll out, cut and rub melted but- 
 
14 
 
 ter on half, lapping the other half over. Let them rise 
 until very light ; bake twenty minutes in a quick oven. 
 
 Tea Rusks (very cood). — Set to rise in the morn- 
 ing a sponge of three eggs, one cup of yeast, one cup 
 of mashed potatoes, small cup of granulated sugar. 
 When light add one-half cup of butter, enough flour to 
 make a soft dough ; let rise before making into cakes 
 and again before putting into pans. 
 
 — Afrs. Ellen Bayne. 
 
 Thin Wafer Biscuit. — Pound of flour, one tgg^ 
 lard the size of an ^gg. Mix with milk and roll very 
 thin. Water may be used instead of milk, and the tgg 
 is not indispensable. -An Old Housekeeper. 
 
 Delicious Tea Biscuit. — Boil one quart of milk three 
 minutes; letitcool; then add half a cup of yeast, (dissolve 
 the yeast in a little warm water first; and stiain it so 
 that the meal will not give a bitter taste to the dough); 
 melt a piece of butter the size of a large walnut; stir this 
 in with flour enough to make a stiff sponge ; let it rise 
 three hours, then roll and cut out the biscuit. Make 
 them thinner than for ordinary biscuits ; spread them 
 evenly with butter; double together; draw out to make 
 good shape; let them rise from fifteen minutes to half an 
 hour, then bake in a quick oven. 
 
 — Mrs. H. M. Sanders, 
 
 Waffles. — Stir half a pound of butter to a cream; 
 stir half a pound of flour gradually into halfapintof 
 milk till perfectly smooth; beat the yolks of five eggs 
 thoroughly, then stir into the flour; beat the whites to a 
 stiff foam, then beat them into the butter till the whole 
 is white and creamy; then mix all together and bake. 
 
15 
 
 G RAH AIM Gems. — Three pounds of flour, one cup of 
 molasses, half a cup of sugar, one tablespoonful of lard, . 
 two eggs. To each pound of flour allow one teaspoon- 
 ful of baking powder; mix with milk, and bake in a 
 quick oven. 
 
 Muffins. — One pint of sweet milk, one egg, a little 
 salt, piece of butter, size of small egg; stir in flour until 
 thicker than ordinary griddle cakes, three-quarters cake 
 of yeast ; set this at night; stir it well and bake in rings 
 on the griddle. 
 
 Corn Muffins. — Two heaping cups of Indian meal, 
 one cup of flour, three eggs, two and-a-half cups of milk, 
 one tablespoonful of melted lard, two tablespoon fuls 
 white sugar, three teaspoonfuls baking powder, one of 
 salt ; beat thoroughly, white and yolks separately. Bake 
 quickly in gem pans. — M/ss M. Irvine. 
 
 CxREEN Corn Cakes. — To one dozen and a half ears 
 of corn add four eggs, tablespoonful of butter, one cup 
 of sweet milk, one cup of flour, a teaspoonful of salt. 
 
 Griddle Cakes. — To one pint of sour milk add one 
 small teaspoonful of soda, beating it till it foams, enough 
 flour to make a batter, one ^gg, beaten separately, stir- 
 ring in yolk first, a little salt, whites beaten light last. 
 If preferred use sweet milk, two eggs, and teaspoonful of 
 baking powder. Indian meal may be used in place of 
 flour. 
 
 BucKw^HEAT Cakes. — About ten large spoonfuls of 
 buckwheat-flour, two spoonfuls of Indian meal, half a 
 teacupful of yeast. Beat the batter at least fifteen minutes 
 at night; mix with warm water, and add some salt. 
 
 Old-Fasiiioned Corn Dodgers. — To a light quart of 
 
ineal,anix well one teaspoonful of soda, one-half tea- 
 spoonful of salt, and one pint of fresh buttermilk. Bake 
 in a moderate oven. —Miss Mitchell. 
 
 ''Always taking out of a meal-tub and never putting 
 in, soon brings you 'to the bottom." 
 
 Scotch Oat Cake. — One quart oatmeal (ground fine), 
 a teaspoonful of salt, cold water, just enough to mix it 
 into a thick paste, thick enough to be formed in cakes 
 with the hand, about one-eighth of an inch thick. Bake 
 on a griddle very slowly until crisp. 
 
 — " Bonnie Lass.'' 
 
 SOUP. 
 
 Beef is the best and most nutritious meat for making 
 soup. It should always be put on in cold water and al- 
 lowed to sifnmer four or five hours. It should never be 
 allowed to boil hard ; if water must be added it should 
 be boiling. It is an excellent plan to boil meat for soup 
 the day previous to using it. When the meat is thor- 
 oughly done, strain off the liquor and set it aside until 
 the following morning, when the fat can be easily re- 
 moved. 
 
 Clear Soup. — Four pounds of beef, a knuckle of veal, 
 one chicken, one carrot, one onion, one-half dozen 
 cloves stuck into the onion. Let it simmer ail day, 
 strain through a cloth and let it stand over night; chop 
 a little parsle) and put in while heating; strain before 
 sending to the table. 
 
 — Mrs. Ellen Ewing SJiei-man. 
 
 Celery Cream Soup. — Boil one small cup of rice in 
 
17 
 
 three pints of milk until it will piss through a sieve : 
 grate the white i)arts of two heads of celery, (three if 
 small) on a bread giater ; add to this the rice after it 
 has been strained ; put to it one quart of strong white 
 stock, let it boil until the celery is perfectly tender ; 
 season with salt, cayenne and serve. It is improved by 
 using one pint of cream in place of milk. 
 
 — Mrs. H. M. Sanders. 
 
 Black Bean Soup. — One quart black beans, soaked 
 over night, three poinds beef, one-half pound pork, one 
 head celery, two grated carrots; boil all for five hours, 
 seasoning with salt, pepper, wine, two hard boiled eggs 
 chopped fine, one sliced lemon, onetablespoonful tomato 
 catsup, one walnut and toasted bread. Strain soup 
 through a colander; serve hot. 
 
 — Mfs. R. J. Hemmiik. 
 
 Tomato Soup — One can of tomatoes, one large onion, 
 one teaspoonful of soda, cayenne pepper, salt, two tea- 
 spoonfuls of stock, one quart of boiled milk, thickened 
 with two tablespoonfuls of flour, one-half pint of cream. 
 If the soup is made without stock, use a pint of cream. 
 Stir the tomato and onion together, put in the soda, 
 salt, and cayenne ; strain through a fine sieve.; add the 
 stock, if used. Boil one quart of milt, thickened with 
 two tablespoonfuls of flour; stir the milk and tomatoes 
 together very carefully over the fire just before serving, 
 and add salt and cayenne if needed. Pour through a 
 strainer into the tureen — stir in the cream after the soup 
 is in the tureen. Do not let the milk and tomatoes 
 stand over the fire after they have been put together, as 
 there is danger of. curdling. Place small squares of 
 bread fried m butter in the tureen, before pouring in 
 the soup. — An Old Housekeepet. 
 
15^ 
 
 A Delicious Soup for Friday. — Take six potatoes, 
 four onions, four ounces of crushed ta[)iota, one and 
 one-half pints of milk, butter, pepper, and salt. This 
 makes two quarts of soup. Cut up potatoes and onions, 
 put them in two quarts of boiling water ; boil three- 
 quarters of an hour ; rub the vegetables through a 
 sieve, put back the smooth potato paste into the water 
 again, add the butter, salt, and pepper to taste. Boil 
 the four ounces of tapioca for fifteen minutes in the 
 soup, then add the milk, and when fully heated through 
 serve. A little marjoram or nutmeg improves it. 
 
 —Mrs. A. M. Tliackeia. 
 
 Corn Soup. — Twelve large ears of corn, cut off the 
 grain, and scrape the cob with the back of the knife 
 until you get all the substance. Put two quarts of milk 
 in a saucepan and let it come to a boil. In another 
 saucepan put two quarts of water with the cobs, let them 
 simmer ten minutes, then take the cobs out and put :he 
 corn in; as soon as the water boils, put the milk in and 
 boil fifteen minutes; add salt, pei)per, and a little mace, 
 butter the size of an egg, and tablespoonful of flour. 
 
 Black Bean Soup. — One and one-half pints of black 
 beans (sometimes called turtle-soup beans), about three 
 quarts of water, one onion, and one carrot. The soup 
 should be put on the fire six or seven hours before din- 
 ner. Boil till the beans are sufficiently soft to pass 
 through a sieve, put back in saucepan with six grains of 
 allspice, six cloves, a little mace, and bunch of thyme, 
 all tied in a bag. A short time before serving add a 
 spoonful of flour, which should be well mixed with but- 
 ter, of the latter, a piece about the size of a large walnut; 
 let this boil up once. Have in tureen slices of lemon, 
 
19 
 
 being careful to take out the seeds ; the yolks of hard- 
 boiled eggs (one for each person), one gill of sherry or 
 madeira, a teaspoonful of mushroom catsup, if you like 
 the flavor of the catsup. Pour the soup in the tureen 
 and serve. — An Old Housekeeper. 
 
 Puree de Saumon. — One pound can of salmon, one 
 quart of milk, one heaping tablespoonful of butter, 
 two heaping tablespoonfuls of flour, one teaspoonful of 
 salt ; add pepper and mace and nearly a cup of hot 
 water. Boil the milk ; mix butter, flour and seasoning 
 and add to it. Pour off every drop of oil from the 
 salmon ; pick out the bones and skin and stir salmon in 
 the milk; then strain through puree sieve. 
 
 — Mrs. H. M. Sanders. 
 
 Oyster Soup. — To two quarts of new milk add one 
 pint of boiling water, the liquor from one quart of oys- 
 ters, and salt and pepper to taste. I>et it come to a 
 boil, add one quart of oysters ; boil one minute. Have 
 the soup tureen ready with two dozen powdered oyster 
 crackers and a tablespoonful of butter in it ; pour the 
 soup into it and serve immediately. Putter boiled in 
 soup curdles it. 
 
 Lobster Soup. — Boil four good-sized lobsters ; sever 
 the meat from the body, claws and tail ; cut it all up 
 into dice, or cliop very fine, and set aside ready for use. 
 Bruise the shell, small claws and fins in a marble mor- 
 tar and put them into two quarts of fish stock ; add to 
 this the well-toasted crust of a French roll ; peel and 
 cut up fine one onion, part of the peel of a small lemon, 
 two teaspoonfuls of salt, and half a teaspoonful of cay- 
 enne pepper. Let these simmer an hour. AVhile this 
 is cooking make force-meat of the pounded coral of the 
 
20 
 
 lobster, part of the meat, two tablespoonfuls of butter, 
 the same of bread crumbs, and bind all together with a 
 well-beaten egg. Roll the forcemeat into balls the size 
 of an olive and fry in boiling hot butter, shaking them 
 all the time so that they may be browned equally. Put 
 them in the tureen and keep hot. When soup is nearly 
 done strain to clear from shell ; put back into soup ket- 
 tle and add remainder of lobster meat. Let it boil a 
 minute ; then pour over balls in tureen. Serve hot. 
 
 — Mrs. Beecher. 
 
 Chicken Broth. — To each pound of chicken add 
 one quart of cold water; crack the bones well ; let it 
 cook unsalted, covered closely until it falls to pieces. 
 Strain it through fine colander, then through two pieces 
 of flannel. Let the liquid simmer half an hour; add 
 two teaspoonfuls of cooked rice, from one to four table- 
 spoonfuls of milk, salt, pepper, and a little chopped 
 parsley. Serve with cream crackers. 
 
 The same as above for Mutton Broth. 
 
 MEATS AND FISH. 
 
 Rules for Boiling Meats. — All fresh meat should be 
 put on to cook in boiling water ; then the outer part 
 contracts, and the internal juices are prevented from 
 running out in the water and thus wasted. This is the 
 point to be attained in making soup — to have all the 
 juices extracted; but where the meat is to be eaten, it is 
 desirable that all of its goodness be retained. If the 
 meat were put over the fire in cold water and then slow- 
 ly came to a boil, the juices would be extracted, and it 
 
21 
 
 would remain dry and tasteless. On the contrary, all 
 salt meat should be put into cold water, in order that, 
 by its slow cooking, the salt may be extracted. 
 
 Boiled Ham. — Soak the ham in fresh water for twelve 
 hours, changing the water twice ; simmer it about an 
 hour for each pound-weight : never allow the water to 
 boil. Put into the water while it is simmering one pint of 
 champagne or other dry wine, half^ a ])int of vinegar 
 and a wisp of hay as large as your wrist. Allow the ham 
 to stand twelve hours in the water in which it was boiled 
 with the jacket on. Take the jacket off, trim the ham 
 smooth, rub thoroughly with brown sugar, stick with 
 cloves, bake slowly until browned on the outside, bast- 
 ing with wine or champagne. Put immediately on ice 
 and cool rapidly as possible. 
 
 — L iciit. - Com . Perry • . 
 
 Louisiana Daube. — Six or eight pounds of round of 
 beef, the second cut is generally the best. Scrape it 
 nicely, than make a dozen slits in the beef, and into 
 each slit put a strip of bacon ah inch long and a quarter 
 of an inch thick (if liked, carrot may be put in also), 
 and a couple of cloves, slice a large onion and sprinkle 
 it over the roast; also one tablespoon ful of salt, one 
 teaspoonful of allspice, and one of pepper; dredge the 
 whole with flour; put in the pan a tablespoonful of lard 
 and half gill of water ; bake it slowly for two or three 
 hours, and just before sending it to the table pour over 
 the whole a glass of sherry. 
 
 — Mrs. J. E. Morse. 
 
 fe' 
 
 Curry a la China. — Disjoint a tender, fat chicken, 
 as if for fricassee. Slice one medium-sized onion. Chop 
 fine one medium-sized onion. Mix smoothly two table- 
 
oo 
 
 spoonfuls of sifted flour in a half cup of water, grate fine 
 one-half of fresh cocoanut. Add all of the milk of the 
 cocoanut and a half cup of water ; let it stand until 
 ready for use ; strain all through a fine sieve. In a 
 porcelain kettle put a heaping tablespoon ful of lard, fry 
 in it the sliced onion; as soon as the onion is thoroughly 
 brown take it out, put the chicken in the hot lard to fry 
 a half hour, then add to it a pint of boiling water; then 
 in a few minutes add tlie chopped omow and the browned 
 onion (previously taken out), gradually stir in the flour 
 thickening, add the strained cocoanut juice, and one 
 tablespoon ful of curry powder, one tablespoonful of 
 ground ginger, one-quarter teaspoonful of cayenne pep- 
 per, and salt to taste. Take about two hours to cook 
 the chicken thoroughly. When done the curry sauce 
 should be of a rich brown color and about as thick as 
 good beef gravy. Serve with delicately-cooked rice, 
 also with fried eggs and small strips of breakfast bacon. 
 
 — Miss Lizzie Sherman. 
 
 Beefsteak. — After boiling a beefsteak place it in a 
 pan on the back of the range with a little butter, pepper 
 and salt, cover it and leave it fifteen or twenty minutes. 
 
 —Mrs. A. M. Thackera. 
 
 Veal Cutlets. — Score the round bone in the center 
 of the cut, but trim from it carefully all fat and gristle, 
 and any stringy substance which may be in or through 
 the meat. Season well with pepper and salt, then dip 
 the meat in raw egg, and then in rolled cracker crumbs, 
 fry in butter gently for an hour, having the skillet on 
 the back of the stove. When it is a delicate brown on 
 one side turn the meat on the other ; just before it is 
 ready to take up, add a few thin flakes of breakfast 
 bacon which cook in a few moments, and dish with the 
 
23 
 
 veal and whatever dressing may remain in the skillet. 
 Never make any additional dressing or gravy for 
 veal. — Mrs. Mcvrie Eiving Steele. 
 
 Okra Stew. — Take thick, juicy sirloin steak and cut 
 into pieces about the size of the palm of your hand. 
 Put a layer of these pieces into a saucepan, cover them 
 with a thick layer of sliced tomatoes, then a very thick 
 layer of sliced okra, some bits of onion cut very fine, 
 salt, pepper, and butter rolled in flour ; also dredge a 
 little flour over the top; then put another layer of meat 
 and vegetables as before, repeating until you have the 
 quantity required by the size of your family ; pour over 
 the whole a very little water, just enough to keep the meat 
 from the bottom of the pan. Cook very slowly till the 
 meat is done through. 
 
 Another good stew is made of a fresh tongue. Put 
 it into strong salt water and let it stand over night. The 
 next day stew slowly, in a small quantity of water, with 
 carrots, a little turnips and onion. When done through, 
 take the tongue out, also the vegetables, which may be 
 laid around the dish; strain the water and make a gravy 
 by adding salt, pepper, butter, spice, currant jelly, and 
 wine; thicken a little with browned flour, 
 
 —Mrs. Whelan. 
 
 EscALLoPED Turkey. — Make a white sauce as for 
 oral/ farcies ; cut cold turkey (or chicken) in dice and 
 put into a deep baking-dish, buttered, adding any stuf- 
 fing which may be left and a can of mushrooms ; pour 
 over the sauce, cover with crumbs, and butter and bake. 
 
 — Miss Hudson. 
 
 Codfish and Cream. — Soak over night a cupful of 
 desiccated codfish. In the morning drain all the water 
 
24 
 
 off, i)ut it on the stove, add a teacupful of cream and a 
 large piece of butter (the size of a Maderia nut). Do 
 not allow it to boil much, as it burns quickly. Stir it 
 with a fork. When you take it off the stove pour one 
 beaten egf>^ over it, and put it into the oven a few min- 
 utes to brown. Serve hot. A splendid breakfast dish. 
 
 —Afrs. E. T. Wright. 
 
 Crab Farcies. — Eighteen crabs (if heavy) for twelve 
 persons. Boil till thoroughly done; remove the upper 
 shell and clean it carefully; pick out the crab meat, 
 keeping it as whole as possible, and being careful to al- 
 low no bits of shell to be in it. Simmer a pint of cream 
 with one onion and a bunch of parsley till well flavored, 
 add a quarter of a pound of fresh butter, a teaspoonful 
 of Worcestershire sauce, a little salt and cayenne pep- 
 per, and thicken with a tablespoonful of flour. It must 
 boil so that the flour will not taste raw, and must be 
 perfectly smooth. Add the crab meat to this sauce and 
 fill the shells full, but not pack down. Cover with 
 bread crumbs, put small bits of butter on top, and bake 
 till a golden brown, in a quick oven. 
 
 — Miss Hudson. 
 
 EscALLOPED Clams. — Twenty-five clams, shells 
 opened ; chop them into mince meat ; add four hard- 
 boiled eggs, one-quarter of a loaf of bread (soft part) 
 well soaked in milk, parsley, butter, salt and pepper, and 
 one onion, boiled. Put back into the half shells, cover 
 with rolled crackers, and bake fifteen or twenty minutes. 
 
 —Mrs. H. M. Sanders. 
 
 To Boil Crabs. — Boil one dozen large crabs — if fat 
 you may add about one quart of milk after they are 
 picked — from one-quarter to one-half pound of butter. 
 
25 
 
 l)epper and salt, tarragon vinegar, if you like, and about 
 one-half dozen pounded crackers. Bake in shells. 
 
 — An Old Housekeeper. 
 
 HNTKHKS AND DAINTY DISHES. 
 
 Beef and Macaroni. (An Italian dish). — A piece 
 of fieshy beef, of five or six pounds — the shoulder, with 
 a little fat, to avoid using butter; one l^love of garlic, 
 chopped fine ; add pepper, salt and ground allspice, to 
 form a paste, with which rub the beef thoroughly. 
 After rubbing with the spices, let the beef be nicely 
 skewered and tied; put it in a covered vessel, with 
 about three pints of water, six hours before dinner, and 
 let it simmer slowly ; three-fourths of an hour before 
 dinner pour off most of the gravy, and put into it from 
 three-fourths of a pound to one pound of macaroni, 
 shaking the vessel occasionally ; about ten minutes be- 
 fore serving add to the macaroni a good handful of 
 ordinary cheese, grated (or less quantity of Parmesan, if 
 you prefer the latter) ; serve the macaroni and gravy in 
 one dish ; about twenty minutes before serving cut a 
 small quantity of potatoes the size of a walnut, and let 
 them cook in the saucepan with the beef; serve the beef 
 in a dish, garnished with the potatoes. 
 
 — An Old Housekeeper. 
 
 Chicken Tufts. ^ — Take the raw meat of chicken and 
 mash it in a bowl with a potato masher. To each tea- 
 spoonful of this crushed meat put a teaspoonful of dry 
 bread (not crumbed) and work into a paste, moisten 
 with cream, adding pepper, salt, and chopped parsley to 
 
26 
 
 taste ; roll into forms like croquettes and steam in a 
 steaming vessel; serve with drawn butter and cream 
 dressing. — Mrs. A. M. Thackcra. 
 
 Sweet Bread Scollops. — Boil and chop the sweet- 
 breads; make a dressing of two tablespoonfuls of flour, 
 one of butler, one teaspoonful of salt, some pepper, one 
 cup of stock, just enough scraped onion to flavor; boil 
 until it thickens; add a cup of cream and a little fine 
 parsley ; flavor with sherry or madeira wine ; mix the 
 dressing with the sweet-breads; put into shells, cover 
 with bread crumbs, and put in a hot oven long enough 
 to color a pretty brown. 
 
 — Mrs. J. S. Brown. 
 
 Liver a la Terrapin. — Three-quarters of a pound of 
 calfs liver cut in thin slices; fry in a little butter; brown 
 together with water (or beef stock), make sufficient gravy; 
 season with pepper, salt, a little onion; boil all this, or 
 stew it well, then dish it. Beat up two yolks of eggs in 
 a vvine-gUss of sherry and pour over the dish and serve. 
 
 —Mrs. A. M. Thackera. 
 
 Stuffed Eggs. — Boil hard, cut lengthwise, take yolks 
 and mash fine, add chopped parsley, onions, pepper, 
 salt, a little very fine bread crumbs, moisten with milk, 
 roll in balls to fit whites, brown them in oven, serve hot 
 with milk, butter, and egg sauce. 
 
 — Miss. IJzzie Sherman. 
 
 Eggs. — Boil the eggs hard, halve them and take out 
 the yolk, stir them into a paste, season with salt and 
 pepper, and add a little cream and butter, and fill the 
 whites, place them in an earthen dish. Take one pint of 
 cream, thicken with one tablespoonfui of corn starch, a 
 
27 
 
 small piece of butter and a little grated onion. Boil all 
 together for fifteen minutes, pour it on the eggs, and 
 grate a little cheese on top. Bake till brown, about five 
 mmutes. Use a dish sufficiently large to place the eggs 
 side by side. — An Old Housekeeper. 
 
 Baked Omelet. — Boil one pint of milk, add half a tea- 
 spoonful of salt, butter half the size of an egg, stir this 
 into six eggs, beaten separately, and turn all into a deep 
 dish, bake ten minutes in (piick oven; serve hot. 
 
 Try this for Breakfast. — Beat the whites of six 
 eggs to a stiff froth, seasoning as for omelette, and pour 
 into a buttered baking pan ; pour on to the froth, at 
 equal distances, six tablespoonfuls of cream, and drop 
 into each depression, made by the cream, a yolk of an 
 Qgg whole. Bake in a quick oven and serve hot. 
 
 — Mrs. H. M. Sanders. 
 
 Egg Toast. — Boil six eggs soft, drop the yolks into 
 boiling water and let them harden. Toast thin squares 
 of bread and spread the soft whites of the eggs upon 
 the hot toast, butter slightly, crumble the yolks when 
 dry and spread over the top, seasoning last with red 
 pepper and salt. This is a good dish for supper and 
 lunch. — Mrs. A. M. Thackera. 
 
 Serve with Lettuce. — Thin fine crackers sprinkled 
 with Parmesan cheese and a littl'e red pepper, put in the 
 oven until hot. Serve hot. 
 
 —Mrs. A. M. Thackera. 
 
 Anchovied Toast (with Egg Sauce.) — Spread rounds 
 of buttered, crustless toast with anchovy paste and lay 
 it in a heated platter. Have ready a cup of drawn 
 butter boiling hot, in a farina kettle ; beat four eggs 
 
28 
 
 light and stir them into the drawn butter. Season with 
 pepper (anchovy should supjily most of the salt), cook 
 and stir until you have a thick, smooth sauce. It should 
 not clot or harden. Four minutes should cook it suffi- 
 ciently. Pour upon the toast. — The Press. 
 
 Cheese Straws.— Break into one-fourth pound of 
 flour two ounces of butter, and rub with the hands till 
 a smooth paste. Add to it two ounces of good, grated 
 cheese, the yolks of two eggs, and the white of one well 
 beaten; season with cayenne pepper and salt to suit 
 taste; mix all thoroughly and roll out a quarter of an 
 inch thick, and put on a well-buttered tin ; then cut in 
 very narrow strips four or five inches long. Bake in a 
 moderate oven five minutes, or till alight golden brown, 
 and serve hot. They must be removed from the tin 
 with care, to prevent breaking. 
 
 Sandwiches. — Chop cold chicken, tongue, and ham 
 very fine ; melt half a cup of butter ; add a dessert- 
 spoonful of good mustard, a little pepper, and stir it, 
 with the beaten yolk of one egg, into the meat, and 
 spread on thin slices of bread neatly trimmed and but- 
 tered. Or chop fine such parts of a well-boiled or baked 
 ham as can not be cut in neat slices for the table ; add 
 four tablespoonfiils melted butter, mustard and pepper ; 
 chop up two or three hard-boiled eggs, and the well- 
 beaten yolk of one to bind the whole together, and stir 
 up the whole with the ham till well mixed, and spread on 
 nicely cut slices of bread well buttered. 
 
 —Mrs. H. M. Sanders. 
 
 Apple Saute. — Six good sized apples, peel and 
 quarter, put into pan with an inch of melted butter, 
 
29 
 
 season with pepper and salt ; shake a little, to prevent 
 burning. When tender all through, take out. 
 
 — Mrs. H. M. Sanders. 
 
 Apple S.\it(,k. — Put one (:ui)iul of granulated sugar 
 and half a cupful of water on to boil, season with stick 
 cinnamon or lemon. When it has boiled twenty 
 minutes add the apples, they having been pared and 
 cored, cook tlieui till soft but not to break; grate a little 
 nutmeg over. — Mrs. J. K. Miller. 
 
 Steamed Rhubarb.— Wash and do not peel, but 
 cut with a sharp knife the rhubarb into half-inch pieces, 
 put it into a dish and steam it until soft, then add one 
 cup sugar to one pint fruit. Do not stir it. The es- 
 -sence of the plant is in the peel. 
 
 — An Eng/ish Cook. 
 
 Corn Meal Fritters. — To one cup of yellow meal, 
 add water to make a mush, then beat together with an 
 tgg and a piece of butter the size of a walnut, and add 
 flour to make a batter, and drop a tablespoonful at a 
 time into hot lard and fry brown. 
 
 — Mrs. Jose M. Macias. 
 
 Corn Fritters. — The corn must be very young. 
 Crate or cut corn from six ears, one half pint of milk, 
 the yolks of two eggs, two or three tablespoon fuls of 
 flour, stir together thoroughly, and add the beaten 
 whites last. Drop, by the tablespoonful, into boiling 
 hot butter and lard. 
 
 Apple Fritters. — Pare and core the apples, and cut 
 in slices about one-third of an inch thick, sprinkle with 
 sugar and a little nutmeg, and let stand half an hour, 
 then dip into a batter and fry six minutes in boiling 
 lard, sprinkle with sugar, and serve hot. 
 
30 
 
 Fritter Batter. — One pint of flour, half pint of 
 milk, one tablespoonful of salad oil or butter, one tea- 
 spoonful of salt, two eggs; beat the eggs light, and add 
 the milk and salt to them. Pour half of this mixture 
 on the flour, and when beaten light and smooth, add 
 the remainder and the oil, and fry in boiling fat; sprinkle 
 with sugar and serve on a hot dish. This batter is nice 
 for all kinds of fritters. — M/ss Parloa. 
 
 Fruit Frii ters. — Peaches, pears, pineai)[)les, ba- 
 nanas, etc. ; either fresh or canned are used for fritters. If 
 you choose, when making fruit fritters, you can add two 
 tablesi)oonfuls of sugar to the batter. — Miss Parloa. 
 
 Cream Potaioes. — Cut boiled potatoes into small 
 blocks and put into a frying-pan, making a hole in the 
 middle. Take a lump of butter and work flour with it, 
 put this into the hole with some cream, season the pota- 
 toes, and later stir them in the pan. — Mrs. Duffy. 
 
 EscALLOPED Potatoes. — Slice the potatoes and let 
 lie in cold water one-half an hour, then in alternate 
 layers with pepper, salt, and butter. Cover the whole 
 with milk and bake an hour. 
 
 EscALLOPED Onions. — Take eight or ten good-sized 
 onions, slice and boil tender, then lay in a baking-dish. 
 Put in bread crumbs, small lumps of butter, pepper and 
 salt between each layer until the dish is full, finishing 
 with bread crumbs; add milk or cream until the dish is 
 quite full. Bake from twenty minutes to half an hour. 
 
 Tomatoes. — Stew a can of tomatoes slowly for an 
 hour, then add fine dry bread crumbs, butter, salt, and 
 
31 
 
 pepper. Mix well and allow to simmer slowly until 
 thick and firm ; put into a baking-dish and let it brown 
 slightly in the oven. — Mi^s. A. M. Thackcra. 
 
 Arroz Amarillo (Yellow Rice). — Put your skillet 
 on the stove with two tablespoon fuls of lard, joint one 
 chicken and fry in the lard, then add half an onion 
 (sliced), cover and let brown on a slow fire about twenty 
 minutes, then add about one cupful canned tomatoes or 
 half-dozen fresh tomatoes sliced, then let boil ten minutes 
 longer, add one quart of water; after chicken is tender 
 add three teacupfuls of rice after being washed ; let it 
 cook slowly, adding water until the rice is thoroughly 
 done ; season with salt to taste. 
 
 — Mrs. Jose M. Afacias. 
 
 Black Beans. — Soak one and a Iralf teacupfuls of 
 black Mexican beans over night. Put in enough water 
 to cover beans and let boil for three hours, adding water 
 as it dries, until done. When done add one-half onion 
 sliced and a piece of garlic, having been fried in a table- 
 spoonful of lard until brown. Season with pepper and 
 salt to taste. — Mrs. Jose M. Macias. 
 
 Green Corn PuuDiNii. — Eight ears of corn,- one 
 tablespoonful of butter, one teacup of milk, one tea- 
 spoonful of flour, salt and black pepper to taste, three 
 
 Directions. — First grate the corn, then with a knife 
 scrape the cob to get out all of the milk ; beat the eggs 
 light and stir in ; cream the butter and flour ; mix with 
 the milk, then add the corn ; season to the taste, and 
 bake three-quarters of an hour. 
 
 ■ — Mrs. Eleanor FitcJi, 
 
32 
 
 Dixie. — One cup of hominy, one pint of milk, two 
 eggs, butter the size of an egg. Boil the hominy the 
 day before using it, as it must be cold; add to it the pint 
 of milk, and then the eggs, which must be well beaten 
 before being put it, then the butter and a little salt. 
 When well mixed, put in a baking dish and serve like 
 baked custard, and you will have a delicious dish. Bake 
 thirty minutes. This will be ample for a family of six. 
 
 — A/rs. D II a in Dii Barry. 
 
 DRESSIN(; FOR VEGEIABLES. 
 (asparagus, beans, rOTATOES, ETC.) 
 
 One egg, one cup of milk, one spoonful of flour ; 
 mix and put on the fire to boil, then add a tablespoon - 
 ful of butter ; remove from fire ; add a cup of cream 
 and season all well. — Sarah. 
 
 SALADS AND SAUCES. 
 
 Sweetbread Salad. — Boil sweetbreads until they 
 are soft, white and mealy; break them with a silver 
 fork into little pieces, and put on lettuce leaves in a 
 salad bowl ; add to the mayonnaise dressing the whites 
 of a couple of eggs, beaten light, and pour over the 
 sweetbreads. Chopped celery may be added. 
 
 — Mrs. Ellen Ewing Sherman. 
 
 PoTAio AND Onion Salad. — Mix one teaspoonful 
 of salt, half teaspoonful of pepper, two tablespoonfuls 
 of finely-cut parsley, two grated onions, a gill of vinegar. 
 Slice cold boiled potatoes in pieces an inch across and 
 not too thin, pour the dressing over them and let them 
 
33 
 
 stand an hour before serving. This quantity of dress- 
 ing is sufficient for two quarts of sliced potatoes. 
 
 —Mrs. A. M. Thackcm. 
 
 Tomato Salad. — Slice one quart ripe tomatoes; beat 
 one egg very light; add a very little cayenne pepper, 
 two teaspoonfuls of sugar, one of salt ; chop very fine 
 two small onions, add two tablespoon fuls of vinegar, 
 sour orange or lemon juice, as best suits the taste, and two 
 tablespoonfuls oil or melted butter ; garnish with two 
 hard boiled eggs cut in slices. 
 
 —Mrs, H. M. Sanders. 
 
 Chicken Salad Dressing. — One raw yolk of an egg, 
 one-half bottle of olive oil, one-half teaspoonful of salt, 
 a pinch of red pepper, one-half tablespoonful of vinegar. 
 Stir the oil in the egg with a silver fork, it will get thick 
 like paste; then add a few drops of the vinegar at a time 
 until the half bottle is used up; add the salt and pepper. 
 The secret is in stirring it one way as fast as possible, 
 and having the plate and oil as cold as ice. This is for 
 one large chicken and four heads of celery, or for two 
 small chickens with the same amount of celery. 
 
 — 3frs. Bartley. 
 
 Salade de OiuFS Farcies. — Four olives, one dozen 
 capers, one gherkin, one small teaspoonful of anchovy 
 paste, twelve eggs boiled hard, cut carefully in half 
 lengthwise, olive oil and vinegar ; take the yolks and mash 
 them very fine with a little oil and vinegar; seascn with 
 salt and cayenne pepper ; chop the olives, capers and 
 gherkin very fine, and mix with the anchovy paste. 
 When thoroughly mixed, add and mix the mashed yolks 
 of eggs ; fill the whites of the cut eggs with the mixture; 
 
34 
 
 lay these carefully together on naiad leaves, and cover 
 the whole with a mayonnaise dressing. Reserve four 
 yolks for dressing. — Mrs. Daniel Donovan. 
 
 Hot Slaw. — Cut slaw very fine; sprinkle lightly 
 Avith flour, pepper and salt, put in a skillet and stir in 
 half pint of sweet cream (or milk with yolks of three 
 eggs beaten in), stir in one cup of weak- vinegar, and 
 let it cook a few minutes. 
 
 Mrs. A. M. Thackcra. 
 
 Mayonnaise Dressinc^ — Mash the yolks of four liard 
 boiled eggs, then mix the yolks of two raw eggs, add a 
 large teaspoon ful of mustard; mix these thoroughly, then 
 add a little cayenne pepper and salt to taste. Drop very 
 gradually a small cup of olive oil, stirring it all the time. 
 x\fter this is well mixed add a small quantity of vinegar, 
 and best add a few drops of lemon to suit the taste. Mix 
 each article separately. — Mrs. Daniel Donovan. 
 
 Mayonnaise Salad Dressinc;. — One teaspoonful dry 
 mustard, two teaspoonfuls salt, smaM pinch cayenne pep- 
 per, half a' gill and one and one-half teaspoonfuls o/ 
 vinegar, half pint sweet oil, one raw egg. Mix the mus- 
 tard, salt and pepper with vinegar, add the egg and beat 
 well. —Mrs. A. M. Thackera. 
 
 Governor's Sauce. — One peck green tomatoes, one 
 cup of common salt, one cup of brown sugar, one^cup 
 of scraped horseradish, six red peppers, four large onions, 
 one tablespoon ful of whole cloves, one tablespoon ful of 
 allspice, one teaspoonful ground black pepper, one tea- 
 spoonful cayenne pepper. Slice tomatoes with salt over 
 night. Pour off licpiid and }jut in kettle with vinegar 
 enough to cover them. Then add all ingredients. 
 
35 
 
 Onions and peppers must be chopped very fine. Let 
 all simmer slowly till soft or reduced one-half. 
 
 — Mrs. F. L. K. Laidlaiu. 
 
 ChIli Sauce — One dozen large tomatoes, six table- 
 si)Oonfuls of brown sugar, four teacupfuls of vinegar, 
 two teaspoonfuls of ground cinnamon, two teaspoonfuls 
 of ground ginger, one teaspoon ful of ground cloves, one 
 tablesi)oonful of mixed mustard, one red-pepper pod, 
 four large white onions, salt to the taste. Peel and 
 slice the tomatoes; chop the onions very fine; [)ut in 
 the other ingredients and boil slowly for two hours. 
 Rub through a sieve and seal in bottles or glass jars. 
 Keep in a cool place in the summer but not too cold a 
 place in the winter. This is delicious on cold meats 
 or fried oysters. — Mrs. T. W. FitcJi. 
 
 Cream Sauce. — One cupful of milk, a teaspoonful of 
 flour, and a tablespoonful of butter. Salt and pepper. 
 Put the butter in a small frying-pan, and when hot, but 
 not brown, add the flour. Stir until smooth ; then grad- 
 ually add the milk. Let it boil up once. Season to 
 taste with salt and pepper and serve. 
 
 Hard Sauce. — In a quart bucket put a piece of but- 
 ter the size of an ^gg. Soften the butter and beat until 
 very light ; add gradually two cupfuls of pulverized 
 sugar and half a cup of cream, wine-glass of sherry. If 
 not smooth, hold in boiling water for an instant. Beat 
 well all the time. —Miss Duffy. 
 
 Pudding Sauce. — Two cups of sugar, two cups of 
 butter, well beaten together. Pour over one and a half 
 wineglass of sherry, heated. Stir thoroughly and then 
 add the whipped white of one egg and serve. 
 
 —Mrs, F. L. K. Laidlaw, 
 
36 . 
 
 Pudding Sauce. — Three teacups of white sugar, one- 
 (juarter of a pound of butter beaten to a cream with the 
 yolk of an egg. Then put the pan in a kettle of. hot 
 water to boil. After it boils well, bsat the white of the 
 eggs and stir in. Flavor with wine. 
 
 " — Mrs. John Sherman. 
 
 ■ PIES. . 
 
 "Gknnfes" Pies. — -To make four take two pounds 
 of flour^ three-quarters of a pound of butter, a pinch of 
 salt. Cut the butter into little pieces, work through the 
 flour, wet it with almost a pint of ice-water, into which 
 has been put the yolk of an tgg. Roll it several times, 
 then divide into four parts and roll as thin as you like 
 the crust of pies. — Mrs. R. J. Hemniick. 
 
 Pastry. — One pound of sifted flour, half a pound of 
 butter and half a pound of lard. Cut all the lard and 
 half of the butter into very thin pieces and drop into 
 the flour, add a little ice-water and make a rough mix- 
 ture with the knife. Then roll it, mix in the rest of 
 the butter cut in little pieces and floured. Place all on 
 the ice a while before using. — M. Sparks. 
 
 Mince Meat.— Three pounds of fresh tongue, boiled 
 and chopped, three pounds of suet, four pounds of cur- 
 rants, one pound of raisins, one pound of citron, four 
 pounds of sugar, four large pippins chopped, one quart 
 of sherry, half pint of brandy, one ounce ground mace, 
 one of nutmeg, half ounce ground cloves, and a little 
 salt. —M}s. T. R. Butler. 
 
87 
 
 Boston Cream Pies. — Take tour eggs l)ecUen sepa- 
 rately, one cup of sugar, one and one-half cups of flour,, 
 one spare teaspoonful of soda dissolved in a little warm 
 milk, two teaspoonfuls of cream of tartar. Ba-ke in 
 four pie ' plates.' 
 
 Custard. — One pint o( milk, two eggs, one cup of 
 sugar, one teaspoonful of flour, and a pinch of salt. 
 When done add a lump of butter and flavor. This 
 quantity makes two pies with the custard in between. 
 
 — .1//"^-. Ellen Bayuc. 
 
 Pumpkin Pie. — One pint of pumpkin stewed dry, two 
 cups of suga'r, two teaspoonfuls cinnamon, two table- 
 spoonfuls molasses, a little salt, a pinch of ginger, three 
 eggs, two cups of milk, a little melted butter. Put in 
 this order. — Mrs. H. Jf. Sanders. 
 
 Pumpkin Pie. — Stew and mash a cpiarter of a small 
 pumpkin, add a tablespoon ful of butter, a c:up of milk 
 and the yolks of four well-beaten eggs, a little nutmeg, 
 and half a teacup of brandy, then the whites of four 
 eggs well beaten. ■ — Mrs. T. M. Bayne. 
 
 CocoANUT Pie. — One cup of powdered sugar, half a 
 cup of butter with sugar, four well-beaten eggs, one cup 
 of grated cocoanut, one quart of milk. Put the cocoa- 
 nut into the butter and sugar before adding the milk. 
 This makes two delicious pie?;. 
 
 — Mrs. J. Edwards. 
 
 Lemon Pie. — Grate three lemons, being careful to 
 remove the seed, three teacupfuls of sugar, the yolks of 
 six eggs, five tablespoonfuls of flour, a piece of butt.er 
 the size of a walnut, one pint of milk. This makes two 
 
38 
 
 large pies. Bake, then beat the whites of the eggs, add- 
 ing one cup of sugar ; put into the oven and brown 
 slightly. — Mrs. /. Chancey. 
 
 Chopped Lemon Pie. — Four lemons, the rind of two 
 pared off thin, all the thick white skin taken off; chop 
 the pulp after the juice has been squeezed out, two scant 
 cups of molasses, one heaping cup of sugar, two eggs. 
 This is enough for three small pies with upper and under 
 crusts. — M. Sparks. 
 
 Cherry Fie. — Lay the cherries in a deep baking-dish, 
 with plenty of sugar and a tablespoonful of flour. Place 
 an inverted cup in the middle of the dish and cover the 
 whole with a crust. The cup prevents the crust from 
 soaking into the juice of the fruit. 
 
 Ripe Plum and Peach Pies may be made after the 
 above rule. 
 
 " Can she make a Cherry Pic, Charlie boy ?" 
 
 PUDDINGS 
 
 ''The proof of the pudding is in the eating." 
 Plum Pudding. — One pound of chopped suet, one 
 pound of stoned and chopped raisins, one pound of cur- 
 rants washed and dried, one pound of citron, one pound 
 of stale bread crumbs grated fine, one pound of brown 
 sugar; mix the whole in a basin with six eggs; half a 
 teaspoon ful each of ginger, cinnamon, and cloves; a pinch 
 of salt, and half a gill of rum or brandy. Butter pudding 
 mould, nil it with the mixture, and tie a cloth over the 
 top. Place a plate at the bottom of a kettle, which is 
 
81) 
 
 three-parts full of boiling water ; put the pudding in and 
 boil for six hours. Turn out the pudding on a hot dish, 
 sprinkle over it sugar. Pour over half a pint of warm 
 rum or brandy, and light it just before serving. 
 
 — Campbelle. 
 
 English Pi.um Puddinc; (from Canada). — One and a 
 half pounds of Muscatel raisins, one pound of Sultana 
 raisins, one and three-fourths pounds of currants, two 
 pounds of brown sugar, two pounds very light bread 
 crumbs, sixteen eggs, rind of two lemons, two pounds 
 of finely chopped suet, six ounces mixed candied peel, 
 one ounce of ground nutmeg, one ounce of ground cin- 
 namon, one-half ounce of pounded bitter almonds or 
 two large spoonfuls bitter almond extract, and one-fourth 
 pint of brandy. Stone and cut raisins, wash and dry 
 currants, cut candied peel in slices ; mix all of the dry 
 ingredients well together, and add the eggs well beaten; 
 stir in the brandy. Flour a stout pudding cloth. Tie 
 tightly and closely. One half this (quantity for eighteen or 
 twenty persons. Boil from six to eight hours. 
 
 — Mrs. F. L. K. Laidlaw. 
 
 " Plum puddiug and roast beef are proverbially the 
 national dishes of England, and from the latter the 
 Englishman boasts that he derives much of his strength 
 and power of endurance. The mince pie has always 
 been a favorite, and, as well as the beef and plum pud- 
 ding, has had its praises rehearsed both in prose and 
 poetry." 
 
 Steadied Puddinc;. — One cup of molasses, one and 
 one-half cups of stoned raisins, one-half cup of currants, 
 one cup of suet, one cup of sugar, three cups of bread 
 crumbs, three eggs beaten light, one teaspoonful of 
 
40 
 
 yeast powder, one teaspoonful of cloves, one teaspoon ful 
 of cinnamon, one-half teaspoonful of allspice. Steamed 
 for about four hours. 
 
 — A?i Old Housekeeper. 
 
 vSuET Pudding. — One cup of suet, one cup of raisins, 
 one cup of milk, one cup of molasses, three good cups 
 of flour, cloves, cinnamon and allspice to taste, one tea- 
 spoonful of soda. Boil in a mould four hours. 
 
 — M7's. John Shei'man. 
 
 Eve's Pudding. — Six large apples chopped, six ounces 
 of bread crumbs, six ounces of sugar, six ounces of raisins 
 or currants, six ounces of butter cut in small pieces, or 
 beef suet chopped very fine, one tablespoonful of flour, 
 six eggs, one tablespoonful of cinnamon, one teaspoon- 
 ful of ground cloves. Flour the fruit. Mix eggs and 
 sugar together, and the suet and apples; then mix all, 
 adding the beaten whites of the eggs the last thing. 
 Boil it in a form or bag three hours, or bake it two hours. 
 Serve with brandy sauce. 
 
 —M.F. Blair. 
 
 Sago Pudding. — One quart of milk, wineglassful of 
 sherry, teacupful of sago, teaspoonful vanilla extract. 
 Soak the sago in a teacupful of milk for one hour. Boil 
 the sago in the remaining pint and a half of milk, and 
 sweeten to taste; while hot beat in it the sherry and vanilla 
 extract. Pour it into a mould and let it cool in a pan 
 of water before putting on ice. Stir some currant jelly 
 till sufficiently liquid, and pour over the pudding when 
 ready to serve. — An Old Hoiisekeepe) . 
 
 Fig Pudding.— Six ounces of suet, six ounces of 
 bread-crumbs, six ounces of sugar, one-half pound ot 
 
41 
 
 figs, three eggs, one cup of milk, one-half glass of brandy, 
 one nutmeg, two teasi)oonfuls of baking ])owder; steam 
 three hours. — Miss Eustace. 
 
 Prune Pudding. — Wash one pound of prunes, put 
 them into a porcelain kettle with boiling water enough 
 to cover them, boil them until tender, remove the stones, 
 then add one-half cup of sugar, and boil a few moments 
 longer; when cool add the whites of nine eggs, put the 
 mixture into your pudding dish and bake ten minutes ; 
 serve with cream and sugar. — Mrs. Clapp. 
 
 Snow Puddin(;. — Pour one pint of boiling water on 
 half a pound of gelatine ; when melted add the juice of 
 one lemon, one and a half cups of sugar, whites of three 
 eggs, one cup of sherry. Beat well and pour into mould. 
 When served the white part should be on top with sauce 
 around it made of yolks of three eggs, one pint of milk, 
 half-cup of sugar, vanilla ; cook as soft custard. 
 
 —Mrs. H. M. Sanders. 
 
 Pudding a la Dane. — One quart of cream in a por- 
 celain kettle, add a small part of a vanilla bean (essence 
 will do), beat ten eggs with two tablespoon fuls of pow- 
 dered sugar. Have on the stove in a skillet a half 
 pound of brown sugar dissolved in a small quantity of 
 water, which let boil until it scorches. The cream hav- 
 ing boiled is stirred slowly into the beaten eggs. Have 
 ready a mould in a pan of hot water. Turn first the 
 burned sugar into it, and then add the custard ; bake 
 about half an hour, until it appears stiff. When cold 
 turn out on a dish and pour over it a pint of whipped 
 cream. (This makes enough for ten or twelve persons.) 
 
 — Mrs. Von Sch oder. 
 
42 
 
 Indian Pi'dding. — Oneiiiiart of milk, teaspoonfiil of 
 suet meal enough to make a 'nice mush, pretty thick, 
 lioil up well, take off and let cool; five eggs well beaten, 
 four tablespoonfiils of melted butter, two or three table- 
 spoonfuls of ground ginger, one tablespoonful of ground 
 cinnamon. Mix all these ingredients well with the 
 mush (when cool), together with a great deal of molasses 
 (that is, enough to make it sweet), rich, thick molasses. 
 Bake gradually about two hours. 
 
 — An Old Housekeeper. 
 
 Cheese Souffle. — One tablespoonful of butter, one 
 large tablespoonful of flour, one-half cup of milk, three 
 eggs, one cup of grated cheese, a little cayenne pepper 
 a little black pepper, sirall spoonful of salt. Heat the 
 butter in a pan, add the flour and stir until smooth; 
 then add gradually the milk, stir until it boils, then add 
 the cheese and the yolks of the eggs one at a time; add 
 the salt and pepper; last, the whites beaten very light; 
 turn into a buttered dish and bake half an hour. Should 
 be eaten at once. — Mrs. ]V. F. Buck. 
 
 Pineapple PrDDiN(;. — One pineapple grated, one 
 half pound of sugar, ten eggs well beaten, two ounces 
 of stale bread grated. Bake in puff paste. 
 
 — R. M. K. H. 
 
 Apple Mekinol'E. — f'ill a pudding-dish with alternate 
 layers of tart apples sliced, and bread sliced and lightly 
 buttered. It is best if steamed, but may be baked. 
 After it is done cover the top with the whites of the eggs 
 beaten with sugar — one white to two small tablespoon- 
 fuls of sugar — place in a moderate oven for three to 
 five minutes; serve with butter and sugar whipped to a 
 cream and flavored with nutmeg. 
 
 — Mrs. JoJui Sherman. 
 
40 
 
 Conscience Meringue. — One quart of boiling milk 
 poured over a pint of grated bread; cover closely and 
 let stand until cold. Add two ounces of butter, one 
 teacup of white sugar and the yolks of four eggs 
 beaten light. Mix thoroughly and pour into a but- 
 tered dish; bake half an hour. Whisk the whites of 
 the eggs to a stiff froth, and then stir in gradually three 
 tablespoon fuls of sugar and the juice of a lemon. To 
 have the meringue of proper thickness it must be beaten 
 long and hard after the sugar and lemon are added to 
 the eggs. When the pudding is nearly cold spread over 
 it the meringue, return it to the oven, and let it brown 
 lightly. —F. M. ,M K. 
 
 Apple Dumplings. — Boil three large potatoes, mash 
 and work in a lump of butter the size of an tgg, one cup 
 of milk, stir in with a spoon flour enough to work up 
 with the hand, cut in pieces and wrap around the apples. 
 Tie in cloths and boil hard for an hour. 
 
 — Mrs. T. M. Bayne, 
 
 "An apple that ripens late keeps long." 
 
 DESSERTS. 
 
 Fruit Dessert. — Place a fork firmly in the firm 
 ])ortion of an orange ; with a very sharp knife cut the 
 skin downwards in strips, taking all of the white in- 
 ner skin off, then cut each little section out of the 
 orange into a deep dish, letting all the juice drip into 
 the dish. Peel a banana and scrape the sides, gently 
 removing the white coating; slice this in the dish with 
 the orange and pour over all a little nice brandy. To 
 
44 
 
 each person allow half a banana and half an orange, 
 unless for gentlemen, then allow a banana and an orange 
 to each. Use only good brandy or rum, as inferior 
 liquor would spoil a delicate dish. This is not as 
 troublesome as it seems. 
 
 —Mrs. A. J/. Thackera. 
 
 Yankee Dessert. — Slice bread a day old into me- 
 dium slices, cutting off all the crust; butter on both 
 sides, and fry in New Orleans molasses. Serve hot. 
 
 —•'Homer 
 
 Apple Snow. — Two dozen nice apples made into 
 apple sauce, the whites of two eggs flavored with va- 
 nilla; beaten very light and well mixed. 
 
 — Maggie. 
 
 Easter-tide. — Into a pint of water stir four table- 
 spoonfuls of sugar; let it come to aboil; dissolve three 
 tablespoonfuls of cornstarch in cold water, and stir into 
 the boiling water until sufficiently cooked; then take it 
 off the fire, but while still boiling stir in the whites of 
 three eggs beaten to a stiff froth ; flavor with lemon or 
 vanilla. Save .the tgg shells as nearly whole as possi- 
 ble, and fill them with the blanc-mange With the 
 yolks of the eggs make a custard and pour around the 
 eggs after they are taken' from the shells. 
 
 — Mrs. M. Coyle. 
 
 Raspberry Blanc-Mang. — One quart boilins: water, 
 one large cup of sugar, four tablespoonfuls cornstarch. 
 Boil five minutes. When partly cool stir in one pint of 
 raspberries and mould. Serve with cream and sugar, to 
 which a few crushed berries may be added. Other fruit 
 may be substituted for raspberries. 
 
 — Mrs. F. L. K. Laidlaw. 
 
Bi,\NC-MANf;E. — One quart of cream, tliree ounces of 
 sweet' almonds, one-halt" dozen peach kernels, or bitter 
 almonds, one-half ounce of isinglass; sugar to taste. 
 Boil ten minutes and pour in moulds to cool. 
 
 — A?i Old Housekeeper. 
 
 Cold Custard. — Two quarts of milk, two tablespoon- 
 fuls of liquid rennet. Season with vanilla. Make it two 
 hours before using, and do not disturb it after the ren- 
 net is mixed in well. — Mrs. Brent. 
 
 Russian Cream. — Boil one quart of milk, beat the 
 yolks of four, eggs and half a pound of sugar;' stir in 
 half box of gelatine, dissolved. Mix tlie whole with the 
 milk just before it boils, and leave on the stove until it 
 begins to thicken. Remove it and mix in tlie whites of 
 four eggs, with one teaspoonful of vanilla; put in moulds 
 to cool. ■ -^iVi/ia Morse. 
 
 Chocolate Ice Cream. — Five strips of chocolate, or 
 nearly one-half a pound, two and one-half quarts of 
 cream, one pint of sugar. Grate the chocolate and dis- 
 solve it on the stove in a little milk. Strain and pour 
 into the cream and freeze. — An Old Housekeeper. 
 
 Le.mqn Ice. — Four lemons, two and one-half pints of 
 water, one and one-lialf pints of sugar. Mix well and 
 strain before freezing. 
 
 Water Ice. — Make a rich lemonade of three quarts, 
 soak one-half box of gelatine. When dissolved mix 
 with the lemonad'e, churn and freeze like ice cream. 
 Serve in wineglasses, and pour over the ice rum, brandy 
 or wine. Rum is the bestliquor to use with ices of any 
 kind. — Mrs. Ellen Bayne. 
 
46 
 
 WiNR Jrf-i.v. — Soak two ounces of gelatine in a quart 
 of cold water for one hour. Then pour one quart of 
 boiling water on it, stirring until thoroughly dissolved. 
 Then break up two or three sticks of cinnamon and the 
 juice of three 'arge lemons or four small ones, one and 
 three-quarter pounds of white sugar and the peel of two 
 or three lemons. Then put over the fire and let it come 
 to a boil. Let it stand a few moments after taking off; 
 then add one-half pint of Madeira wine. Strain through 
 a linen bag. — Mrs. Kafherine SuiitJi. 
 
 CAKES 
 
 Ice Cream Cake. — One-half cup of butter, one 
 cup of sugar, one cup of flour, one-half cup of corn 
 starch, one teaspoonful of yeast powder, one half a cup 
 of milk, the whites of four eggs, one teaspoonful of 
 vanilla. Cream the butter, then add the sugar, milk 
 and eggs, well beaten, then flour and yeast powder, and 
 last vanilla. Icing: One and one-half cups of granu- 
 lated sugar, add enough boiling water to moisten, boil 
 without stirring until it will drop like taffy in water; 
 whites of two small eggs well beaten: into this pour the 
 sugar, stirring until cool, teaspoonful of vanilla. Cut 
 the cake open and spread the icing on it: to the rest add 
 a piece of citric the size of a pea, dissolved in a half 
 teaspoonful of hot water, spread smoothly on the top. 
 Do not make the icing until the cake is cold. 
 
 — Mrs. Stanley Matthews. 
 
 Almond Cake. — One cup of butter, two cups of 
 sugar, three cups of flour and the whites of eight eggs. 
 
47 
 
 half a cup of milk, baking powder in the flour. Twenty- 
 four blanched almonds cut fine (pound them in a rag) 
 and roll in the flour. Make the frosting as usual and 
 flavor with bitter almonds. Bake in corn-bread pans, 
 marking off the frosting in bars. 
 
 —Mrs. T. Ewi?ig Miller. 
 
 Delicate Cake. — One pound of sugar (light weight), 
 one pound of flour (light weight), a little more than 
 half a pound of butter, whites of sixteen eggs beaten to 
 a stiff froth ; beat butter and sugar to a cream, and add 
 the flour and eggs alternately until all are used. Flavor 
 with peach or lemon. Bake in a moderately quick oven. 
 No baking powder. 
 
 — Mrs. JoJui Sherman. 
 
 Lemon Jellv Cake. — One cup of butter, two cups 
 of sugar, four eggs, three cups of flour, and three tea- 
 spoonfuls of baking powder. For the cream: One-half 
 cup of butter, one cup of sugar, yolks of two eggs, and 
 grated rind and juice of two lemons. Stir this con- 
 stantly to prevent it from burning. 
 
 — An Old Housekeeper. 
 
 Jelly Cake. — One half cup (large size) of butter, one 
 and one half cups of sugar, two cups of flour, one half 
 cup of cold water, three ^ggi, two teaspoonfuls of yeast 
 powder, and one teaspoonful of vanilla. Cream the 
 butter and add the yolks, sugar and vanilla; beat all well 
 together ; then add the whites beaten light ; mix in half 
 the flour, yeast powder, and water thoroughly, and then 
 add the rest. This makes one cake of three layers. 
 When cold spread some smooth jelly. It is improved 
 by mixing with a little wine. Icing for top the same 
 as for ice cream cake. To use lemon or orange instead 
 
48 
 
 of jelly: Use two small lemons or oranges, the whites of 
 two small eggs, sugar to sweeten as for flv^at; grate the 
 rind and squeeze the juice, to which add about two 
 tablespoon fuls of sugar; beat the eggs very light: and 
 the lemon cook over steam. When cool spread on the 
 cake. — M?s. Stanley Mafthew^. 
 
 Mount Vernon Cake. — To one cup of butter add 
 two cups of white sugar, three cups. of flour, the whites 
 of ten eggs beaten very light, half a cup of milk, a light 
 teaspoon ful of soda and two teaspoonfuls of cream of 
 tartar ; flavor with vanilla. Icing — One teaspoonful of 
 gelatine dissolved in two tablespoonfuls of boiling water 
 and sufficient pulverized sugar to make it spread easily ; 
 stir till smooth and white; flavor with vanilla ; before it 
 becomes at all stiff ice the cake. 
 
 —Mrs. /. K. Miller. 
 
 Spice Cake (Excellent.) — Oae and one-half cups 
 of brown sugar, one-half cup of molasses, one cup of 
 butter, one cup of milk, three cups of flour, one tea- 
 spoonful of cloves, one teaspoonful of cinnamon, one- 
 half teaspoonful of nutmeg, three eggs, one tea'^poonful 
 of soda, raisins and citron, both to taste. 
 
 — Miss M. Irvin. 
 
 Coffee Cake. — One cup of sugar, one cup of butter, 
 one cup of molasses, four cups of flour ; mix well with 
 one cup of coffee, three eggs, one pound of raisins, one 
 pound of currants, one half pound of citron, four tea- 
 spoonfuls of baking powder, spice to taste. 
 
 — Mrs. Nellie Stevens. 
 
 Sponge Cake. — One pound of sugar, three-quarters 
 of a pound of flour, whites of twelve eggs and yolks of 
 
49 
 
 ten eggs. Beat tl)e yolks in a bowl first, add the sugar 
 gradually, and beat until nearly dissolved, then add 
 flour and the whites of the eggs alternately. One table- 
 spoonful of lemon juice, and flavoring to the taste ; no 
 baking powder or soda or cream of tartar. 
 
 — ^frs. John Shen)iau. 
 
 Black Cake. — One pound of butter, one and one 
 quarter pounds of sugar, one pound of flour, ten eggs, 
 two nutmegs and small pinch of ground mace, two wine- 
 glassfuls of wine, and two of brandy, two and one half 
 pounds of raisins, two and one half pounds of currants, 
 one pound of citron. Beat the yolks, sugar, and spices 
 together, cream the butter and add next ; whip the 
 whites very light, and add them alternately with the 
 flour ; then the brandy and wine, and last the fruit. 
 Bake in a moderately slow oven. 
 
 — Mrs. Stanley Matthews. 
 
 An Excellent and Inexpensive Fruit Cake. — 
 Four eggs, one cup of butter, one and one-half cups of 
 molasses, one and one-half cups of brown sugar, three 
 cups of flour, one teaspoonful of soda, one teaspoonful 
 of cloves, one teaspoonful of allspice, one teaspoonful of 
 mace, one teaspoonful of cinnamon, one teaspoonful of 
 nutmeg, one-half pound of citron, one and one-half 
 pounds of raisins, two pounds of currants, one gill of 
 brandy. Bake four hours. 
 
 — Mrs. M. I?'7'in. 
 
 Taylor Cake. — One pint of cooking molasses, one 
 cup of butter and lard, one cup of brown sugar; mix 
 Avell three eggs, one cup of sour milk, one tablespoon - 
 ful of soda dissolved in the milk, one tablespoonful of 
 cloves, one tablespoonful of cinnamon, one teaspoonful 
 
50 
 
 of ginger, sifted iiour sufrtcient to make them drop well 
 from a teaspoon. 
 
 —Mrs. U\ P. Buck. 
 
 Shrewsburn' Cakes. — Two cups of sugar, three quar- 
 ters of a cup of butter, three cups of flour, three eggs, 
 two teaspoonfuls baking powder, stirred in before the 
 whites of eggs and flour. Drop on shallow })ans in lit- 
 tle cakes ; bake quickly ; flavor to taste. 
 
 * —Mrs. E. White. 
 
 KoKOSiNG Cookies. — Five eggs beaten light, four 
 tablespoonfuls of cream, one-half pound of butter, two 
 cups of white sugar, three teaspoonfuls of baking pow- 
 der. When rolled out, sprinkle with sugar, and roll 
 again. Use just enough flour to allow you to roll out. 
 
 — Mrs. WJiitcsidcs. 
 
 Sand Tarts. — Six eggs, three teaspoonfuls of baking 
 powder, one pound of white sugar, one lemon, rind and 
 juice, one pint of butter, one teaspoonful of vanilla. 
 Flour to stiffen well, roll thin, sprinkle with granulated 
 sugar and roll again. 
 
 — Mrs. J! liitesiihs. 
 
 Bridget's Bread Cake. — Three cups of dough, very 
 light; three cups of sugar, one cup of butter, three eggs, 
 a nutmeg and raisins; one teaspoonful of pearlash dis- 
 solved in a little hot water. Rub the butter and sugar 
 together ; add the eggs and spice, and mix all thor- 
 oughly with the dough ; beat it well and pour into the 
 ])ans. It is improved by standing to rise before baking. 
 
 —Mis. H. M. Sandeis. 
 
 Sally Lunn. — One pound of flour, two ounces of 
 butter, three eggs, well beaten; one pint of warm milk, 
 
51 
 
 two tablespuontuls of yeast, a little salt. Put in the 
 pans you intend to bake it in, and let it rise six or eight 
 h o u rs . — A7t Old Housekeeper. 
 
 Quaker Cake. — One pint of flour, one egg, one cup 
 of milk, one cup of sugar, two teaspoonfuls of cream 
 of tartar, one teaspoonful of soda, flour to taste ; bake 
 in twenty minutes. To be eaten hot. 
 
 Doughnuts. — One quart of flour, three tablespoon- 
 fuls of yeast powder, mix in dry with the flour," butter 
 the size of a small egg ; rub through flour as for pies. 
 One cup sweet milk, one cup whitejpowdered sugar, one 
 nutmeg, two eggs; mix through the flour with a fork, 
 and do not use a rolling-pin. Put in a little extra flour 
 in rolling them. Fry in hot lard. 
 
 —Mrs. H. M Sanders. 
 
 Crullers. — Beat eight eggs to a froth, add a teacup- 
 ful of fine white sugar and half of a grated nutmeg. 
 Put into a wooden bowl a full quart of flour, a quarter 
 of a pound of butter; rub these together, then add the 
 eggs gradually, and make a stiff dough, like bread dough, 
 with the eggs, and knead it as you would bread. Roll 
 it out on the paste board, and cut out the crullers with a 
 jagger iron. Have a pot of lard boiling hot, and put m 
 as soon as cut out. Take them out carefully with a 
 skimmer and sift fine sugar over them. 
 
 —Mrs. E. T. Wright. 
 
 Olikoeks (Harry's Favorite.)— Take out the bread 
 dough (which is mixed for bread), enough for one loaf. 
 Let it rise, and when light add a quarter of a pound of 
 butter and a small teacup of milk, six eggs, well beaten, 
 one pound of sugar; make into balls, pressing into the 
 
center ot'each, raisins and citron, with a little powdered 
 
 cinn 
 
 lard. 
 
 cinnamon ; let it rise again, and tlien boil in boiling hot 
 
 Hermits. — Two cupfuls of sugar, one cup of butter, 
 one cup of raisins (stoned and chopped), three eggs, 
 half a tablespoon ful of soda dissolved in three table 
 spoonfuls of milk, one nutmeg, one teaspoonful each of 
 cloves and cinnamon, six cups of flDur; roll about one- 
 fourth of an inch thick, and cut with a cake cutter. 
 Bake in a rather ([uick oven about twelve minutes. 
 
 Molasses Cup-Cake. — One cup of butter, two cups 
 of molasses, one cup of milk, a little salt, four eggs, 
 five cups of flour, two tablespoon fuls of ginger, one 
 and a half tablespoonfuls of cinnamon, one nut- 
 meg, one teaspoonful of soda; beat the butter and 
 sugar together to a cream; add the yolks of the eggs, 
 then the molasses, next the milk and spices; whip the 
 whites of the eggs, put in alternately with the flour; 
 scald the soda with boiling water; cool, put it in last ; 
 bake in square tins three-quarters of an hour m a mod- 
 erate oven. This quantity makes three cakes. 
 
 — Mrs. R. J. Hammick. 
 
 West End Ginoer Cake. — One half pound of but- 
 ter, two cups of sugar, one and one-half cups of mo- 
 lasses, five cups of flour, two tablespoonfuls of yeast 
 powder sifted with the flour, six eggs, beaten with one 
 cup of mik, juice of one lemon, and rind of two grated 
 in; two tablespoonfuls of ginger put in last. 
 
 Ginoer-Snaps. — Two cups of New Orleans molasses, 
 two cups of- white sugar, one and one-half cups of butter, 
 
53 
 
 three nutmegs, two tablespoon fills of ginger, two tea- 
 spoonfuls of cinnamon, two teaspoonfuls of allspice, two 
 teaspoonfuls of :loves, three teaipoonfuls of baking pow- 
 der, and fljur enough to stiffen. Roll thin and bake in 
 ijuick oven. 
 
 — Mrs. Whitesides. 
 
 Rosv's (iiNCKR Bkem). — Ouc cup of molasses, one 
 half cu}) of butter, one half cup of lard, two cups of 
 sugar, one cuj) of sour milk (or cream), four eggs, three 
 cups flour, one tcaspoonful soda in a little milk; put in 
 last ginger to taste. 
 
 Thin Ginoerhread. — Four pounds of flour, four 
 eggs, one pound of butter, one pound of sugar, one 
 pint of molasses, one large coffee cup of ginger, one 
 teaspoonful of saleratus. Roll thin on tin sheets, and 
 bake a light brown. Half the receipt is enough for one 
 baking. Add a little cinnamon if you like. 
 
 — An Old Housekeeper. 
 
 How TO Beat Cake. — Beat from the bottom of the 
 mixing-bowl with a wooden spoon, bringing it up full 
 and high with each stroke, and as soon as the ingredi- 
 ents are fairly and smoothly mixed stop b;:ating, or 
 your cake will be tough. 
 
 How TO Bake Cake. — Great care is necessary in 
 baking cake ; the heat must be steady, the oven hot. 
 Cakes must not be- jarred or shaken, or a draught ad- 
 mitted while baking. 
 
54 
 
 DRINKS. 
 
 Coffee. — (The old Method.) — Allow a tablespoon - 
 fill of ground coffee, one-third Mocha and two-thirds 
 Java, for each cup needed, and " one for the pot." 
 Mix with cold water and the white and shell of an egg. 
 Allow a large cup of boiling water for each tablespoon- 
 ful of coffee and boil ten minutes. Then pour in a cup 
 of cold water and let it stand a few moments to settle. 
 It is best served in the pot it is made in, as much of the 
 aroma is lost in pouring from one pot to another. Serve 
 hot and with cream. 
 
 Cafe au Lait. — This is simply one pint of filtered 
 coffee added to a pint of milk that has just come to the 
 boiling point. 
 
 Tea — In making tea the pot should be earthen, 
 rinsed with boiling water and left to stand a few mo- 
 ments to dry. Put in the tea leaves and let the pot 
 stand a few moments longer ; pour on boiling water. 
 For moderate strength use one teaspoonful of tea to half 
 a pint of water. — Miss Farloa. 
 
 Iced Tea. — Make a pot of strong tea. Pour into a 
 cooler and put into the ice-box When needed, shake 
 it well to make a foam, and in each glass put a slice of 
 lemon and sugar. 
 
 Lemonade. — To half a pint of lemon juice (extracted 
 with a squeezer and strained) add three pints of water 
 and a pint of sugrir and chopped ice, 
 
55 
 
 Almond Milk. — (An excellent drink in maladies 
 of the lungs.) One-half teacupful blanched almonds 
 l)ounded in a mortar to paste. Put them in a bowl, and 
 pour on them about a tumbler full of cold water Stir 
 well with a spoon and strain through a cloth, not too 
 thick, but that will bear squeezing, so that only the dry 
 particles remain in the cloth. — An Old Housekeeper. 
 
 " Drink with moderation, for inebriety neither kcei)S 
 a secret nor performs a promise." — Spanish Proverb. 
 
 Regent's Punch, — Juice of six lemons, one pound 
 of loaf sugar, one pound of currant jelly, half a gallon 
 of strong green tea Jiot (dissolve the jelly in the hot tea), 
 one quart of Jamaica rum, one jug of Curacao, two 
 bottles of brandy. When it is served add plenty of 
 ice, two oranges sliced very thin, and one quart of 
 champagne for each half gallon of punch. 
 
 — As used by Surgeon- Genera/ Barnes. 
 
 Champagne Punch. — One pound of loaf sugar, or 
 more if desired, one pint of strong black tea, half a 
 pint of brandy, juice of four oranges and six lemons, 
 two bottles of champagne. 
 
 Claret Punch. — Take the thin rind of three lemons 
 and put with three pounds of sugar, add one tablespoon- 
 ful of ground cinnamon, one-half tablespoonful giound 
 clovcs and two grated nutmegs. Pour over all two 
 quarts of boiling water, and let stand one hour until 
 thoroughly mixed ; just before serving add one-half pint 
 of rum and three bottles of claret (this actually makes 
 a little over one gallon of punch); slice three or four 
 oranges and place in your punch bowl. 'I'he spices 
 sliould be ])ut in a small bag. 
 
 — 1\1 rs. Ellfn 7v7iii;io Sbernian, 
 
Cabinet Punch. — Pour three quarts of bulling water 
 over three pounds of sugar ; add one pint of lemon juice, 
 one pint of brandy or two pints of Jamaica rum. Mix 
 well together, and before using stir in one-half pint of 
 peach brandy or cordial. This quantity makes one and 
 three-quarter gallons of punch, very nice. 
 
 —Mrs. Rickcth. 
 
 Canadian Milk Punch. — Four (juarls of i)ale Jamaica 
 rum, three quarts of water, five i)ints of milk, three 
 ])ounds of loaf sugar, twenty-four lemons, two nutmegs. 
 Cut off the thin yellow skin of the lemons ; grate the 
 nutmegs and infuse in one (juart of the rum in a warm 
 place for twenty-four hours ; then strain and add the 
 juice of the lemons (carefully removing the seeds), water, 
 sugar, and remainder of rum. When the sugar is dis- 
 solved put the mixture into a large vessel and stir into 
 it the milk boiling; cover and let it stand one hour to 
 cool ; then filter till clear ar.d bright as crystal through 
 a canton flannel bag, with a ]jiece of filtering paper in- 
 side. Bottle, cork well, and keep standing. May be 
 used at once, but reaches perfection in two years. 
 
 Champagne Cup. — One quart of champagne, two 
 bottles of soda water, one" wineglas: of curacoa, one 
 wineglass of sherry, one wineglass of brandy, one 
 lemon. Flavor with a very little nutmeg, add sugar 
 and ice. 
 
 Clarei Cup. — One cpiart of claret, two bottles of 
 soda water, sugar to taste, slices of cucumbers ; ice. 
 
 ^Mrs. F. L. K. Laldlaw. 
 
 There are only two secrets a man can not keep- 
 One when he's in love, t'other when he's drunk deep; 
 For these facts are so proved hy bis tong-ue or his eyes, 
 
 That we see it more plainly the more lie denies." 
 
 —Old Foci. 
 
57 
 
 Apple Toddy.— To large bowl put twelve rather acid 
 apples, which must be baked; when nearly done, put some 
 brown sugar over them; when done, mash and add to 
 them, while hot, equal portions of Jamaica rum and 
 French brandy; place in a covered vessel, and next day 
 add the water and sweeten with loaf sugar; taste and see 
 that it is sweet and strong enough. Be sparing of the 
 water, add some arrack or peach brandy, if you like. 
 
 — An 0/d Housekeeper. 
 
 Peach Brandy. — Take skin-broken peaches and pits, 
 boil in water, taking care to remember the quantity of 
 water used, strain carefully ; to every three gallons of 
 the liquid add one and one-half gallons of water, two 
 gallons of old whisky, two pounds of sugar to each gal- 
 lon of the mixture. The sugar and whisky put in when 
 cold; cork loosely for two or three days, then seal. 
 
 — Mabiir, 
 
 PICKLES. 
 
 " Here are the peck of pickled peppers Peter Piper picked." 
 Pickled Peppers. — Get large bell peppers, cut around 
 the stem, remove it, and take out all the seed. For the 
 stuffing use two quarts of chopped cabbage, a cupful of 
 white mustard seed, three tablespoon fuls of celery seed, 
 two tablespoon fuls of salt, and half a cupful of grated 
 horseradish. Fill each pepper with part of this mixture, 
 and into each one put a small onion and a little cucum- 
 ber. Tie the stem on again, put the peppers in ajar, 
 and cover with cold vinegar. — Miss Parloa. 
 
 Cucumber Pickles.— Sprinkle six hundred cucumbers 
 
58 
 
 with a pint of salt, cover them with boiling water, let 
 them stand twenty-four hours, and then wipe them. 
 Scald your last year's vinegar, pour it over them, and 
 let them remain twenty-four hours, then turn that off. 
 Take fresh vinegar, one quart of brown sugar, two large 
 green peppers, half a pint of white mustard seed, six 
 cents worth of green ginger root; cinnamon, allspice, 
 cloves, celery seed a tablespoonful of each, a piece of 
 alum the size of a walnut, powdered fine; scald all this 
 together and pour on while boiling hot. 
 
 — Airs. J. E (hoards. 
 
 The term vinegar comes from 'Win aigre" (sour wine), 
 which indicates the source from which it was first pro- 
 duced. 
 
 To Pickle Small Cucumbers. — Take one hundred 
 small cucumbers in September, place in a deep stone 
 jar, sprinkle with a pint of salt, pour in boiling water, 
 and cover tight that no steam evaporate. Let them 
 stand twenty-four hours. Wipe each one dry with a 
 cloth. Place in a jar and cover with boiling vinegar, 
 spiced with cloves, whole pepper, mustard seed, horse- 
 radish cut in pieces, and small red i)eppers. They will 
 be ready for use at the end of two weeks. Use similar 
 proportions for any number. 
 
 —Mrs. T. JJ: Fitch. 
 
 Chow Chow. — One-half peck of onions, one-half 
 peck medium sized cucumbers, one-half peck cauliflower 
 or cabbage, one-half peck green tomotoes, one-half 
 dozen red peppers. Chop all, not too fine, salt and 
 mix and scald in three ])ints of vinegar and three pints 
 of water. When well scalded, drain from the vinegar, 
 pour over the following mixture six pints of vinegar, two 
 
59 
 
 and one-half cups of sugar, three quarters pound ground 
 mustard, one ounce turmeric, one-half pint oil, three- 
 quarters cup of flour. Mix the mustard, flour, oil and 
 turmeric together with one pint of cold vinegar, and stir 
 into the six pints of vinegar, having previously added 
 the sugar and all kinds of spices; add celery seed. 
 
 — Mrs. John Sherman. 
 
 Pickled Damsons. — To five pounds of fruit add three 
 l)ounds of brown sugar and one quart of vinegar, two 
 ounces of cloves, once ounce of cinnamon, one-quarter 
 of an ounce of mace. Boil the sugar and spices in the 
 vinegar, and pour it boiling on the fruit; when cold 
 pour it off, boil it again and scald the damsons. 
 
 — An Ohi Hoiisckcepc? . 
 
 Sweet Tomato Pickles. — Put a handful of slacked 
 lime in a common wooden pail half full of water, fill it 
 up with green tomatoes carefully peeled [only the skin 
 pared off very finely,] let the tomatoes stay in lime 
 w^ater twenty four hours. For seven pounds of fruit boil 
 together four and a half pounds of sugar, one quart of 
 vinegar, one ounce of stick cinna.uon, one ounce of 
 whole cloves, ; then atler the mixture has boiled pour the 
 syrup over the fruit, let it stand twenty-four hours, then 
 boil all together, fruit and syrup, and tie up in jars. 
 
 — Miss Marie Patterson. 
 
 Spiced Gooseberries. — To five pounds of fruit add 
 four pounds of sugar, one pint of vinegar, two table- 
 spoonfuls of ground cloves, two tablespoon fuls of cin- 
 namon. Let it simmer three hours. More spices may 
 be used if })referred. Serve with cold fowl or meats. 
 
 — Mrs. Laid law. 
 
60 
 
 Spiced Fruits. — Prepare fruit or mellon (ifniellon 
 pare and cut in two-inch ])ieces), and then steam them 
 until a little soft. Take equal parts of cider vinegar, 
 and sugar enough to cover the fruit, and let it all come 
 to a scald. Then take out the fruit and put into a jar. 
 Between each layer of fruit put a layer cf spices, cloves, 
 cinnamon and mace, and have the spices pounded, not 
 ground). Now boil down your vinegar and sugar nearly 
 or quite one-half — ^just enough to cover the fruit — ifrid 
 pour on hot; cover tight, and repeat again when cold, 
 and then seal up the jar, and you will have something 
 very nice. 
 
 Salted Almonds. — Bleach the almonds in boiling 
 water ; put them in a skillet over a moderate fire ; si)r in- 
 kle salt ; put a very small piece of butter with them. 
 Stir constantly until they are a delicate brown. Tut 
 them in the oven for just a moment, then add as much 
 salt as they will hold, using the finest table salt. Fil- 
 berts may be done in the same way, omitting the butter. 
 They are newer and very delicate, but more difficult to 
 bleach or skin. — Mrs. A. M. Thackera. 
 
 Praulines. — Crack and shell carefully English wal- 
 nuts, pecans or filberts. Put for one pound of kernels 
 a cup of brown sugar in a flat skillet. Dampen it with 
 cold water and put it on the stove. When this becomes a 
 thick syrup put in the nuts and stir constantly until the 
 sugar dries about them, when they are done. Praulines 
 take the place of expensive bon-bons. 
 
 —Mrs. A. M. Thackera. 
 
 French Honey. — One pound of white sugar, six eggs, 
 juice of four lemons, c[uarterof a pound of butter. Stir 
 over a slow fire until it become as thick as honey. 
 
 —Mrs. 1. R. Butler. 
 
61 
 
 Vine(;ar Candv. — Two cui)s^of sugar, a halt" cup ol" 
 vinegar, same of water, one teaspoon ful of butter, one 
 of soda. Boil an hour without stirring. Drop in a 
 little vanilla to flavor. 
 
 Cream Tafkv. — Two cups and a half of sugar, one 
 cup of vinegar, or enough to wet the sugar thoroughly, 
 one cup of water. Boil quickly ; try it by dropping 
 into cold water. When nearly done flavor with half a 
 teaspoonful of vanilla. Turn out on buttered plates, 
 and when nearly cold pull till white. 
 
 — Louise S. Massey, 
 
 Orange Peel for Flavorinc;. — Cut the peel in long 
 strips ; steam in water until all bitterness is extracted ; 
 throw away the water and steam again for half an hour 
 in a thick syrup made of one pound of sugar and one 
 pint of wate.r The amount of syrup is sufficient to pre- 
 serve one pound of peel. When used in pies and pud- 
 dings the peel must be chopped very fine. 
 
 This is excellent. — ^^ American.'''' 
 
 How' TO Wash Woolens. — One bar of rosin soap 
 scraped, one gill ammonia, one tablespoonful washing 
 soda, three ounces lump borax, two gallons of water 
 boiled down half or until it becomes thick enough to 
 form a cake ; make a suds of this to wash blankets. 
 
 — Mrs. Hemmick. 
 
 Soft Soap. — Three pounds of clean grease, one box 
 of lye, one bucket of cold water. Put the water in the 
 boiler or kettle with the lye and grease, and let it boil 
 until it ropes on a stick ; if it boils down too much add 
 more water. — An Old Housekeeper. 
 
THE t E^eYJih t KI3g, 
 
 AN ENGLISH DENTIFRICE. 
 
 If used daily, it will preserve the teeth, harden the 
 s:ums, and sweeten the breath. 
 
 FOR SALE AT 
 
 (^01 PENNSYU^ANIA AJENUE, 
 
 ''I can recommend it as an excellent dentifrice."— 
 Mrs.Ewing. 
 
 {lou?B->of^-tli8->(|ood->^hepIiei'(i, 
 
 No. 1017 Ninth Street N. W., 
 
 Washington, D. C. 
 
 The Ladies of this Community offer their services to 
 do all kinds of 
 
 plain and g'rnamcntal 'Jecdlc\Vork, 
 
 which they promise to execute with neatness and dis- 
 patch, on reasonable terms. They have under their 
 charge a number of poor girls who derive their support 
 from their handiwork. 
 
m 
 
 WOODWARD & LOTHROP, 
 
 AND 
 
 Cor. nth and F Sts., WASHINGTON, D. C. 
 
 {WM, H, McKNEW. Successor,) 
 
 IMPORTER OF 
 
 MENS AND LADIES' FURNISHINGS, 
 
 LADIES', MISSES' AND CHILDREN'S 
 
 CLOAKS and SUITS, HOSIERY and GLOVES 
 
 933 PENNA. AVE. 
 
mn DAIRIES im 
 
 n 
 
 FRANK K. WARD, Proprietor. 
 
 bttaqe &eeAC ^) Hre^^h Puttermilk 
 
 Padc from §g§jpp, a f pccialty. 
 
 RESIDENCE, 
 
 OFFICE. j NOS. 
 
 MAIN DEPOT, I 
 
 CHEESE FACTORY, 
 
 CREAMERY, [) ST. N. W. 
 
 ^£/V'A CITY HEADQUARTERS, 
 
 WASHINGTON, D. C. 
 
 929 and (j^i 
 
 TELEPHONE COMMUNICATIONS 
 
 WITH DAIRY FARM and - 
 
 SALESROOMS: 
 
 622 E STREET N. W., 
 
 414 THIRD STREET N. W., 
 
 527 FIFTEENTH STREET N. W., 
 
 520 NINTH STREET N. W., 
 
 And throug hold the entire City. 
 WESTERN UNION WIRE IN OFFICE. 
 
1)5 
 
 ' D. A. BROSNAN, 
 S'Ooki, SiaUomptj, 4't., 
 
 612 NINTH STREET N. W. 
 
 gandlcA and Oil for ghurch gurpoACA, BoAarieA, 
 Crucifix-CA, ^edab, ^z. 
 
 EUROPEAN PASSAGE AGENT. 
 
 . » . - — 
 
 G. G. CORNWELL. S. G. CORNWELL- 
 
 ESTABLISHED 1865. 
 
 G. G. CoRNWELL & Son, 
 
 IMPORTERS, 
 
 TABLE LUXURIES. FANCY GRO^ 
 CER/ES, WINES and LIQUORS, 
 
 NOS. 141 2 AND 1414 PENNSYLVANIA AVENUE, 
 VVASHINGTOxN, D. C. 
 
 -USE- 
 
 ! T 
 
 Tryphena Dentifrice is Pleasant, Safe and Effectual. 
 PRICE, 25 GTS. FOR SALE BY DRUGGISTS. 
 
 PREPARED BY 
 
 S. EDGAR MAHAN, Pharmacist, 
 
 4th Street and Massachusetts Ave. N. W., 
 Washington, D. C. 
 
(U\ 
 
 Coi. i4tli St. and New York Ave. 
 
 FRANK J, TIB BETS. Prop. 
 
 H. B. COOLWGE, Manaocr, 
 
 DEALER IN 
 
 PHILADELPHIA CAPONS, 
 
 CHICKENS AND BUTTER. 
 
 FISH, SELECT OYSTERS, 
 
 AND (lAME. 
 
 SOUTH-DOWN MUTTON, 
 
 CHOICE BEEF AND LAMB. 
 
 ALL KINDS OF 
 
 FRUIT AND VEGETABLES 
 
 IN SEASON. 
 
 ORDERS FOR DINNERS A SPECIALTY, 
 
(W 
 
 KNABC 
 
 GRAND, SQUARE AND UPRIGHT 
 
 PIANO-FORTES, 
 
 These Instruments have been before the PubUc for fifty 
 years, and upon their excellence alone have attained an 
 
 UNPURCHASED PPvE-EMINENCE 
 
 Which establishes them as unequaled in 
 
 TONE, 
 
 TOUCH, 
 
 WORKMANSHIP, 
 
 AND 
 
 DURABILITY. 
 
 Every Piano Fully Warranted for Five Years. 
 
 Second-Hand Pianos. 
 
 A large stock at all prices constantly on hand, com- 
 prising some of our own make, but slightly used. 
 
 WM. KNABE <Sc CO., 
 
 New Nos.: 22 and 24 E. Baltimore Street, Baltimore. 
 
 112 Fifth Avenue, New York. 
 
 817 MARKET SPACE, WASHINGTON, D. C. 
 
08 
 
 HARRIS&SCHAFER 
 
 JEWELERS, 
 
 WASHINGTON, D. C. 
 
 Wedding and Birthday Presents a Specialty. 
 
 Wmfd^l^TH •:• § •:• EDM6N3T6N, 
 
 120^ Pennsylvania Ave, N, 14^., 
 
 IMPORTERS OF 
 
 CHINA AND GLASSWARE 
 
 AND DEALERS IN 
 
 COOKING UTENSILS OF EVERY 
 DESCRIPTION. 
 
 Also, WOODEN WARE. Etc. 
 
 BEST GOODS. LOWEST PRICES. 
 
69 
 C. B. CHURCH, Prcs't. W. H. YERKES, Supt. 
 
 IJ^DEPEJ^lDEJ^l' ICE CO., 
 
 Wholesale and Retail Dealers in 
 
 A Constant Supply Guaranteed Throughout the Season. 
 
 Prices as Low as any Responsible Comj)any 
 in the District. 
 
 Be Sure and Patronize the YELLOW WAGONS. 
 
 OFFICE: Cor. Twelfth Street and Pennsylvania Avenue, 
 
 Depo IS • ^ N"^th Street Wharf, 
 I 3108 Water Street, 
 
 WASHINGTON, D. C. 
 
 H. 
 
 \ 
 
 DEALER IN 
 
 -FINE ■> GROCERIES,!* 
 
 Wines and Liqnors, 
 
 1417 New York Ave., 
 
 WASHINGTON, D. C. 
 
70 
 
 COLOIjME! COLOIjNE! 
 
 pioWers of Italy Cologne, 
 
 An excjuisite impregnation of Blossoms of Orange, 
 Rosemary, Balm, Violet and Rose. 
 
 MADE BY 
 
 NAIRN & OGRAM, 
 
 FlFrEP:NTH SIREET AND NEW YORK AVE., 
 Washington, D. C. 
 
 Rufus H. Darby, 
 Book and Job Printer, 
 
 I S08 PENNA. AVE,