LIBRARY OF CONGRESS. 
 
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 UNITED STATES OF AMERICA. 
 
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 LIBRARY OF CONGRESS. 
 
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 Shelf .. 
 
 UNITED STATES OF AMERICA. 
 
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 :^ta,bles 
 
 lew 
 
 Freiioli Olives 
 
 The above for sal<"! by 
 
 mm & CO. 
 
CO 
 
 O 
 
 Dss &ii(l !wo \ \m 
 
 WINSLOW, RAND & WATSON, 
 
 Importers and Jobbers of 
 
 af^d F^oa<^h0P^ of Coffee, 
 
 197 AND 199 STATE ST., BOSTON. 
 
 -(:OUR SPECIALTIES ARE:)- 
 
 C PURITY JAVA, 
 
 ■^ - PURITY JAVA and MOCHA, 
 
 HIGH LIFE JAVA and MOCHA 
 
 We sincerely believe that the quality of these Coffees is far 
 superior to any ever offered for sale in Windham County. Their 
 absolute purity and delicacy of flavor, have won for them a na- 
 tional reputation; their drinking qualities are extra fine; they 
 draw heavy and still retain their hifrh flavor in the cup. which is 
 peculiar to these brands alone. High Life Mocha and Java is 
 sold only in one and two pound air tight cans, und every label 
 bears our signature. 
 
 FOR SALE BY 
 
 W. H. Mansfield & Co., 
 
 And other leading grocers in Connecticut. 
 
Important to the Public ! 
 
 * V '. ^ o 
 
 * 
 
 KENNEDY'S THIN WATERS 
 
 Are the original and only genuine Thin Water Wafer 
 on the market. Packed attractively in one and two pound 
 boxes. Always ask for Kennedy's. 
 
 MANUFACTURERS OF. 
 
 ALL KINDS OF FANCY BISCUITS ! 
 
 Zej3liyrs, Champions, Graham Wafers, Oatmeal Wafers, 
 Butter Wafers, Jockey Clubs, Cream Wafers, Saltines, Cam- 
 bridge Salts, Alberts, Oswegos, and a line of Sweet Biscuits 
 too large to enumerate. 
 
 Orange, Vanilla, Strawberry, Lemon, and Ginger 
 WAFERS packed in handsome one pound cans. 
 
 The Best Goods in the World. 
 
 R A. KENNEDY CO., 
 
 Cambridgeport, Chicago, New York, Washington, 
 Philadelphia, St. Paul, Minneapolis. 
 
 All the above named Biscuits sold by 
 
 W. H. MANSFIELD & CO., Putnam 
 
THE 
 
 MANSFIELD 
 
 
 iMmm 
 
 A Careful Compilation of Tried and True Recipes. 
 
 Copyiight, 1890, by W. H. Mansfield & Co. 
 
 PUBLISHED BY 
 
 W, H, MANSFIELD & CO, 
 
 ^^'?' THE GROCERS, 
 
 (]or. Main and Pomfret Sts.. Putnam. 'Conn 
 
 "We may live without poetry, music and art; 
 We may live without conscience, and live without heart ; 
 We may live without friends ; we may live without books ; 
 But civilized man cannot live without cooks." 
 
 PUTNAM, CO 
 THE PATRIOT PR"! 
 
 1890 
 
y 
 
 VICTOR FLOUR 
 Is the Best ! 
 
 And will continue to be the Best. 
 
 Victor will be the best under all circumstances. 
 
 Some other brands of flour may sometimes 
 make as good bread, but for reliability and uniform- 
 ity the Victor will be the victor, as it has been the 
 victor for the past 14 years. 
 
 Always trouble in the family without good 
 bread in the house. 
 
 Its enormous sales are due to the fact that the 
 best cooks always use the Victor. 
 
 Don't spend your time, money, patience and 
 material in trying to match the Victor with other 
 so called "best brands." 
 
 W. H. MANSFIELD & CO. 
 
 Putnam, Conn., 
 
 Mill Agents for Windham County. 
 
SOUPS. 
 
 All meats and boues for soup should be boiled a long time, 
 and then set aside until the next day, in order that the fat may 
 be removed. Then add the vegetables, rice or herbs from an 
 hour to an hour and a half. A slight addition of Tournade's 
 Kitchen Bouquet adds greatly to the flavor and color, for 
 many of the following recipes. 
 
 TO PKEPARE SOUP STOCK 
 
 Five pounds from a leg of beef, three pounds from a shoul- 
 der of lamb, three pounds from a leg of veal. Boil gently 
 five hours, putting in one onion and one stalk of celery. Boil 
 another hour and then strain, adding ?alt and pepper. This 
 is ready for clear soup or for the foundation of other soups. 
 CREAM OF BARLEY SOUP. 
 
 One teacup of pearl barley well washed, three pints of chick- 
 en or veal clear stock, one onion. Cook slowly together for 
 four or five hours ; add one and a half pints of boiling milk, 
 two tablespoonfuls of buttei% and three well beaten fj^gs, 
 salt arid pepj)er to taste. Let it stay on the stove for a few 
 minutes after the milk, eggs and butter are added, but do 
 not let it boil. 
 
 TOMATO SOUP. 
 
 One quart of soup stock, one can of Old Reliable tomatoes, 
 or one quart stewed tomatoes, four dessert spoons of sugar, 
 salt to taste, a little grated nutmeg, four large tablespoonfuls 
 of flour, three large tablespoonfuls of butter, rubbed smooth 
 and stirred in to thicken. Strain on to cubes of fried bread 
 or browned bread, a little pepper. 
 
 BOUILLON 
 
 Six pounds beef and bone, soup bones, for ten persons : 
 cut up the meat and break the bones, add two quarts of cold 
 water and let it simmer slowly until all the strength is ex- 
 hausted from the meat ; it will take about four hours. Straie 
 through a fine sieve, removing every particle of fat, and if 
 there is more than ten cupfuls reduce, it by boiling to that 
 quantity ; season with salt and pepper only. It is served in 
 bouillon cups at luncheon and evening comiDanies. 
 
 Use Victor Flour and be Happy 
 
6 
 SOUP A L'OIGNON. 
 
 Slice fine four large white onions, put into a stewpan with 
 four ounces of butter, stir and fry slowly until softened and 
 slightly browned; besprinkle with two ounces of sifted flour, 
 dilute with two quarts of beef broth and a quart of water, 
 atid salt and pepper and boil ten minutes. INJeanwhile cut 
 in thin slices, and dry in the oven about four ounces of bread ; 
 have a well-buttered soup tureen bestrewn with grated Par- 
 mesan cheese, put in a layer of bread, sprinkle grated cheese 
 over, add two more layers of each, finishing with the cheese ; 
 pour the boiling soup over, cover for a few minutes to give 
 time for the cheese to melt and the bread to soak, and serve. 
 The cnions may also be strained without imparing the flavor 
 and richness of the soup, and before serving add a teaspoonf ul 
 of Tournade's Kitchen Bouquet. 
 
 TOMATO SOUP. 
 
 Three pints of tomatoes, stewed and strained, a little su- 
 gar, one onion, two quarts of beef stock, salt and pepper. 
 CROUTSONS. 
 Slice yeast bread and spread with butter on both sides. 
 Cut in small squares and brown in the oven very quickly. 
 To be served with soujd. 
 
 MOCK BISQUE SoUP. 
 A can of Old Reliable tomatoes, three pints of milk, one 
 large tablespoon of flour, butter the size of an egg, pepper 
 and salt to taste, a scant teaspoon of soda. Put the toma- 
 to on to stew, and the milk in a double boiler to boil, reserv- 
 ing half a cupful to mix with flour. Mix the flour smoothly 
 with the cold milk, stir into the boiling milk, and cool ten 
 minutes. To the tomato add the soda; stir well and strain. 
 Add butter, salt and pepper to the milk, and then to the to- 
 matoes. 
 
 CREAM OF CELERY SOUP. 
 One quart of milk, two tablespoonfuls of fljur, two of 
 butter, two heads of celery, and a little mace. Boil celery in 
 a pint of water for an hour ; boil mace and milk together. 
 Mix flour with two tablespoonfuls of cold milk and add to 
 boiling milk. Cook ten minutes. Mash celejy in the water 
 
 Old Reliable Tomatoes are the BEST 
 
7 
 in which it has been cooked and stir into boiling milk. Add 
 butter, and season with salt and pepper. Strain and serve 
 immediately. It is much improved by adding a half cup of 
 
 whipped cream. 
 
 FISH CHOWDER NO. 1. 
 
 Take three pounds of fish, either cod or haddock, corned 
 fish I prefer, five potatoes and tw'o onions. Put them on and 
 boil one hour in a pint and a half of water. Cut your fish in 
 small pieces, then put together aud cook until done. Add 
 three crackers and cook fifteen minutes, lastly one quart of 
 milk heated to boiling point, a half cup of powdered crackers 
 in milk, one-fourth jjound of pork or butter, pepper to taste. 
 FISH CHOWDER NO. 2. 
 
 For a fish of four pounds, take ten potatoes, one pint of 
 milk, three pints of water and about four slices cf pork. Cut 
 the pork in small pieces and try out all the fat, using only 
 the fat in the chowder, or use butter if you wish. Slice the 
 potaioes and j^ut on in the water, when they begin to grow 
 soft, put ill the fish (cut up in pieces) and cook for twenty 
 minutes. Just before taking from the stove add the milk, 
 and salt and pepper to taste. 
 
 CLAM STEW^ 
 
 Put two quarts of milk on to scald and have heating at 
 the same time one quart of clams. Add about one half 
 pound of butter and season to taste with salt and pepper. 
 Do not cook any after putting in the clams. 
 TURKEY SOUP. 
 
 Take the remnants of a turkey (say left from dinner), 
 add to them two or three quarts of water, boil two hours. 
 JULIENNE SOUP. 
 
 Take two medium sized carrots, a medium sized turnip, 
 a piece of celery, the cere of a lettuce, and an onion. Cut 
 them into strips about an inch long. Fry the onions in but- 
 ter without allowing it to take color, add the carrots, turnips 
 and celery, raw, if tender ; if not boil them separately for v 
 few minutes ; after frying all for a few minutes, season with 
 a pinch of salt and a teaspoonful of sugar, then moisten with 
 a gill of broth ; boil until reduced to a glaze, add two quarts 
 
 We Sell Tournade's Kitchen Bouquet and recommend it 
 
8 
 of ffood stock skimmed, and put through sieve, and remove 
 the stew pan to the back of the stove so that it may boil 
 only partially ; quarter of an hour after add the lettuce which 
 has been boiled in other water ; boil all together. 
 BISQUE OF LOBSTER. 
 
 Two pounds of lobster, one quart of milk, one tablespoon 
 of butter, two tablespoons of flour or corn starch, one tea- 
 spoonful of salt, one teaspoonful of white peppei", one quar- 
 ter of cayenna pepper, one pint of water. Cut the tender 
 pieces of lobster into quarter inch dice. Put the claw meat 
 and any tough part with the bones of the body into a pint of 
 cold water, boil twenty minutes, add water as it boils away. 
 Put the coral on paper, dry in the oven. Boil one quart of 
 milk, thicken it with the flour and butter. L'oil ten minutes, 
 strain the water from the bones and add to the milk, with 
 salt and pepper. Rub the dry coral through a stainer and 
 use enough to give the soup a bright pink color, pour over 
 the dice in a tureen. 
 
 PEA SOUP. 
 
 One pint of split peas, let them stand over night in cold 
 water, strain in the morning, pour cold water over them, and 
 boil until the peas are like jelly ; add one slice of pork ; cook 
 two hours. 
 
 VEGETABLE SOUP. 
 
 Boil a beaf bone two hours; add salt, strain and put with 
 this, chopped fine, five cents worth of soup vegetables: boil 
 all together three quarters of an hour. 
 
 TURTLE BEAN SOUP. 
 
 One pint black beans soaked in water over night, add 
 one gallon water, half pound salt 2:)ork, half pound beef one 
 onion and a grated carrot; strciin after bciling three or four 
 hours. Put a little wine, one lemon and a hard boiled egg, 
 sliced in a tureen. Pour the soup over them. 
 
 POTATO SOUP. 
 
 A quart of milk, six large potatoes,one stalk of celery, an 
 onio)i, and a tab'.espoonfui of butter. Put milk to boil with 
 onion and celery: pare potatoes and boil thirty minutes, 
 
 Old Reliable Corn always pleases 
 
9 
 drain aud mash fine. Add boiling milk and butter, pepper 
 and salt to taste. Rub through a strainer and serve immedi- 
 ately. A cupful of whipped cream, added when in the tureen' 
 is a gi-eat improvement. This soup must not be allowed to 
 stand, not even if kept hot. Serve as soon as ready. It is 
 excellent. 
 
 NOODLE SOUP. 
 
 Four pounds of veal boiled till tender, three eggs well 
 beaten, with enough fl< ur stirred in to make a very stiff 
 dough; roll the dough to thinness of a wafer and dry; roll up 
 the sheet and cut in sbavings; stir into soup fifteen minutes 
 before serving. 
 
 CHICKEN SOUP. 
 
 Two chickens boiled in two quarts of water until the 
 meat will fall from the bones. Take meat from the soup, 
 leave the bones and boil one hour longer; then strain through 
 an old napkin and put on to boil with two tablespoons of 
 jDeail barley ; boil until soft, then strain and add one-half cup 
 of cream with a small teaspoon of flour. Scald, not boil, and 
 then serve. 
 
 CORN SOUP. 
 
 One can of Old Reliable corn, chopped fine, one quart of 
 milk, one pint of hot water, one heaping tablespoouful of 
 flour, two tablesjooonfuls of butter, one slice of onion, salt 
 and pepper to taste. Cook the corn in the water thirty min- 
 utes ; let the milk and onion come to a boil ; have the flour 
 and butter mixed together and add a few tablespoonfuls of 
 boiling milk ; when perfectly smooth stir into the milk and 
 cook eight minutes. Take out the onion and the corn. Let 
 boil up and strain through a coarse sieve or colander and 
 send to table. 
 
 BROWN SOUP. 
 
 One large beef shank, one carrot, one turnip, two onions, 
 a handful of ppjDper corns. Boil all together in cold water 
 slowly all day. Skim and strain the next day and put on 
 stove. Add one white and one egg shell, boil five minutes, 
 strain through a fine cloth and let it settle all day. Heat be- 
 fore dinner and add a glas& of wine and rinsfs of egef. 
 
 "»&• 
 
 Ask Your Grocer for Sample of Kitchen Bouquet. 
 
USE TOUSNADE'S 
 
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 Acknowledged tlie best article of its kind by Pro- 
 prietors and Chief Cooks of the most 
 prominent Hotels in New York. 
 
 SOLD BY ALL FIRST GLASS GROCERS. 
 
 Owing to the advance in the art of cooking, this article has 
 rapidly;become a household necessity, and is daily growing in 
 popular esteem. It imparts to 
 
 Soups, Gravies and Sauces a Delicious Fragrance, 
 
 As well as a Rich, Brilliant Color, and being a liquid, dissolves 
 instantly. We guarantee its sate keeping in anv climate, and ab- 
 solute wholesomeness. Approved by tne Liebig Extract of 
 Meat Company. 
 

 -^:^-^H=^' 
 
 New York, September 4th, 1876. 
 J. L. TOURNADE, Esq., 
 
 Dear Sir, — Your Kitchen Bouquet is an excellent thing, which I 
 will use, and also take pleasure in recommending. 
 
 Very truly yours, 
 
 C. B. WAITE, 
 Proprietor Brevoort House and Windsor Hotel. 
 
 It affords me pleasure to inform you that I have used your Kitchen 
 Bouquet, and found it of a superior quality. According to my judgment, 
 it will become a necessity in all good cooking. 
 
 E. LAPERRUQUE. 
 
 Chief Cook at Delmonico's. 
 
 Having used your Kitchen Bouquet, I desire to say that its qualities 
 have a great superiority over any article ever offered for the same object. 
 I will recommend its use alway« "nd on every occasion. 
 
 SEE. MICHEL, 
 
 Chief, Hotel Brunswick. 
 
 We take pleasure in stating that your Kitchen Bouquet is a most 
 excellent article, and the superiority of its qualities in flavoring and in 
 giving a good and brilliant color ought to render it of great utility in all 
 good cooking, not only in hotels and restaurants, but also on steamers and 
 in private families, where, in our opinion, it will be of great service. We 
 highly recommend it : 
 
 LOUIS EAGOT Chief, Delmonico. 
 
 HENRY HUGUE3 " Albemarle Hotel. 
 
 OHAS. FISOHES " St. Nicholas Hotel. 
 
 EDOUARSMEHL " Gilsey House. 
 
 AUG. VALADON " St. James Hotel. 
 
 TELIXDELIEE " Manhattan Club. 
 
 J. LUDIN " New York Hotel. 
 
 C. r. OAGLIERESI " Metropolitan Hotel. 
 
 GUSTAVE EEROUD " Eifth Avenue Hotel. 
 
 LEON CHEROT « Westminster Hotel. 
 
 J. B. PEYROUX « Everett House. 
 
 GUSTAVE N OUVEL « HofBnan House. 
 
 Opinion of Leading Orocers. 
 
 Neav York, Februarv 21st, 1882. 
 Having- sold and used different Flavorings and "French Pas- 
 tilles, for Flavoring and Coloring Soups, etc., we hereby recom- 
 mend Tournade's Kitchen Bouquet as being decided- 
 ly superior to all others. • 
 
 E. C. Hazard & Co., Jas. P. Smith, Bogle & Lyles, 
 
 Austin. Nichols & Co., Francis H. Leggett & Co., 
 
 Park & Tilford, Acker, Merrall & Condit. 
 
FISH. 
 
 Purchase those which have just bf en caught ; of this you 
 can judge by their being hard under the pressure of the fin- 
 ger. Cod is best in cold weather. Mackerel is best in Aug- 
 ust, September and October. Halibut in May and June. 
 Oysters are good from September to April. Lobsters are 
 best at the season when oysters are not good. Fish that is 
 to be fried should be cut uj) and laid in a cloth for an hour in 
 order that the moisture nay be absorbed, season with pepper 
 and salt, then roll in fine bread crumbs or corn meal, and fry 
 in one-third butter and two-lhirds lard. That which is apt 
 to break in frying may be kept whole by being dipped in a 
 beaten egg before it is rolled in crumbs. 
 
 TO BOIL SALT COD. 
 
 Let it stand over night in cold water. Put in a kettk, 
 let it set where it will keep warm and at length simmer but 
 not boil. 
 
 TO BOIL HALIBUT. 
 
 Purchase a thick slice, cut through the body or tail-piece 
 which is considered the richest, wrap it in a flannel cloth and 
 lay in cold water with salt in it. A piece weighing six pounds 
 should cook half an hour after the water boils. 
 
 TO BOIJ. SALMON. 
 
 Clean a salmon in salt and water, allow twenty minutes 
 for boiling every pound ; wrap in a floured cloth and lay in a 
 kettle while the water is cold, make the water very salt, and 
 skim it well. In this respect it requires more care than any 
 other fish. 
 
 TO BOIL FRESH COD. 
 
 Rub the fish with salt, wrap it in a cloth, and put it over 
 the fire in cold water enough to cover the fish, adding one 
 tablespoonf ul of salt ; take ofi" the froth and boil half an hour. 
 
 Cracker Crumbs Always in Stock. 
 
18 
 TO BAKE FISH. 
 
 Make a dressing of chopped bread, pepper, salt, butter, 
 and pulverized sage, moisten it with a little water; lay this 
 inside the fish, sew ib up, put a skewer through the lip and 
 tail, fasten them together with a piece of twine, lay it iu a 
 dish, put two or three thin slices of salt pork upon it, sprin- 
 kle salt over it and flour well. Baste with the liquid which 
 cooks out of it. A fish weighing four pounds will cook in an 
 hour. 
 
 TO BROIL SALMON. 
 
 Cut in slices an inch thick, dry it in a cloth, salt it, lay 
 upon a hot gridiron, the bars having been rubbed with lard 
 or drippings. It cooks very well iu a stove oven, laid in a 
 dripping pan. 
 
 TO FRY OYSTERS. 
 
 Lay them in a cloth a few minutes to dry, then dip each 
 one in beaten eggs, then in sifted cracker crumbs, and fry in 
 just enough fat to brown them. Put pepper and salt on them 
 before you turn them over. 
 
 FRICASSEE OF OYSTERS. 
 
 Put one quart of oysters on the fire, in their liquor. The 
 moment they begin to boil turn them into a hot dish, through 
 a colander, leaving the oysters in the colander. Put in the 
 saucepan butter the size of an egg, and when it bubbles up, 
 sprinkle in a tablespoonful of sifted flour ; let it cook a min- 
 ute without taking color, stirring it well with a wire egg 
 whisk, then add one cup of oyster liquor. Take it from the 
 fire and mix in the yolks of two eggs, a little salt, a little 
 cayenne pepper, one teaspoonful of lemon juice, and one 
 grated nutmeg ; beat it well ; then return to the fire to set 
 the eggs without allowing it to boil. Put in the oysters. 
 
 SCALLOPED OYSTERS. 
 
 Crush or roll sevei'al handfuls of oyster crackers, put a 
 Ixyer in the bottom of a buttered pudding dish, wet this with 
 milk slightly warm ; next a layer of oysters sprinkled with 
 salt, pepper, and bits of buttex", then another layer of cracker 
 crumbs, moistened with milk, and so on until your dish is 
 
 Try Those Nice Mackerel 
 
14 
 
 filled. Let the top be of crumbs. Put bits of butter over it 
 and bake an hour ; ornament with split crackers. 
 
 OYSTER PATTIES. 
 Line patty.pans with a rich paste, put a piece of bread in 
 each to keep them in shape, bake, and, when cool, turn them 
 out upon a dish. Stew a pint of oysters one or two minutes 
 in their own liquor. Turn on the liquor ; put two or three 
 oysters in each puff and cover with hot asparagus dressing. 
 Serve immediately. 
 
 CLAMS IN CEEAM. 
 Put butter size of an egg into a spider with a tablespoon 
 of flour. Stir and cook slowly but not to brown. Add one- 
 half cup of clam water. When this comes to a boil add one 
 pint of chopped clams. Just before serving add one cup of 
 cream, being careful that it does not come to a boil after the 
 cream is put in. Pepper to taste. 
 
 SALT FISH BALLS No. 1. 
 One cup of raw salt fish, three cups of boiled potatoes, 
 one tablespoon of melted butter, one tablespoon of sweet 
 milk, one Bgg^ a little pepper. Wash the fish and pick from 
 the bones; put in cold water and .^et it stand on the back 
 of the stove until fresh enough. Mash or beat the fish and 
 potatoes until light, make in little balls, roll in flour and fry 
 in plenty of hot fat. 
 
 FISH BALLS No. 2. 
 Boil the potatoes, and while still hot peel and mash 
 them. Then to each four cupfuls of potatoes add two cup- 
 f uls of fish previously chopped fine, one egg, a piece of butter 
 the size of an egg. Work thoroughly with the hands, adding 
 at the same time milk enough to mold well, and season with 
 salt and pepper to suit the taste. Roll into bnlls and fry 
 brown on both sides. Serve hot. 
 
 SCALLOPED CLAMS. 
 
 Put stale bread in oven to dry, roil fine, then put in a 
 
 dish a layer of crumbs, then a layer of clams, cut in small 
 
 pieces, season with butter and pepper, so on until the dish is 
 
 full. Pour the clam water over it and bake one hour. Rolled 
 
 Genuine Codfish Constantly on Hand- 
 
15 
 
 crackers may be used in place of bread and also milk with the 
 clam water. 
 
 CLAM FRITTERS. 
 One pint of flour, one-half pint of milk, two eggs, one 
 teaspoon of salt, one large spoon of melted butter, one quart 
 of chopped clams. 
 
 BAKED LOBSTER IN THE SHELL. 
 
 Take two small lobsters, one-half pint of milk, one small 
 onion chopped fine, butter size of a large egg, three table- 
 spoonfuls flour, cooked all together ; remove from the fire 
 and stir in one well beaten egg ; add a very little cayenne 
 pepper, and salt if necessary. The green of the lobster must 
 be added to the dressing when cold. Put the chopped lob- 
 ster into the dish in which it is to be served or into the 
 shells; pour over the dressing t lowly until all is thoroughly 
 moistened ; then sprinkle cracker crumbs over the top. Bake 
 fifteen minutes. Serve (if in the shells) on a napkin gar- 
 nished with parsley. 
 
 SARDINE SANDWICHES. 
 
 One slice of bread, buttered and halved, remove the 
 crust. Split a sardine and remove the bone. Put on one- 
 half a slice, sprinkle a little lemon juice over it and cover 
 with the other half. 
 
 TURBOT A LA CREME. 
 
 Boil three or four pounds of haddock ; take out all the 
 bones and shred the fish fine. Let a quart of milk and a 
 small onion come to a boil ; stir in a scant cupful of flour 
 which has been mixed with a cup of cold milk and the yolks 
 of two eggs. Season with one-half teaspoon of white pepper, 
 one teaspoon salt, a small piece of butter. Butter a pan, put 
 in a layer of fish, then one of sauce ; finish with the sauce 
 and over it sprinkle cracker crumbs. Bake an hour in a mod- 
 erate oven. 
 
 LOBSTER FARCE. 
 
 One cup of cream ; put over a double boilei*. Put two 
 large spoonfuls of butter into a sauce-pan, when melted add 
 dessert spoon of flour, a little cayenne pepper, mace and salt ; 
 
 Genuine French Sardines always in Stock 
 
16 
 stir into hot cream and let it boil up. This is enough for 
 three pounds of lobster picked to pieces. Fill lobster shells 
 (the back of the lobsters) with the mixture, cover with 
 crumbs, butter and brown. Serve hot. 
 
 SALMON. 
 
 One can of salmon, three eggs, four tablespoons of melt- 
 ed butter, one-half cup of fine bread crumbs, one-third of a 
 cup of milk; pepper and salt. Pick up the fish, drain o£f the 
 oil, melt butter, work in the bread cruirbs and seasoning, and 
 last of all the eggs. Put in a buttered dish and steam for 
 one hour. 
 
 SALMON IN SHELLS. 
 
 Two pounds of salmon, boiled tender, one cup of milk, 
 one heaping tablespoonful of butter, two of flour dredged 
 dry on the salmon. Heat milk and batter, mince all togeth- 
 er, fill in shells, set in cold water and leave in oven long- 
 enough to brown ; a quick oven is best ; a little cracker dust 
 over each shell and a small piece of butter before putting in 
 oven. 
 
 PICKED UP FISH. 
 
 One cup of salt fish, shredded or cut across the grain ; 
 soak in warm water and cook until it is tender and fresh 
 enough to use. Add a large sj^oon of butter, and pepper to 
 taste, and then add a cup of hot cream thickened with a little 
 corn starch. 
 
 TABLE DELICACIES 
 
 Olives, Olive Oil, Dressings, Sauces, Pickles, 
 Preserves, Jellies, Mustards, Relishes, Catsups, 
 French Vinegars, Capers, Sardines, and in fact a 
 full line always on hand at 
 
 W. H. Mansfield & Co.'s 
 
SAUCES 
 
 FOR MEAT, FISH AND POULTRY. 
 
 OYSTER SAUCE. 
 
 Two tablespoonfuls of flour, two tablespoonfuls of butter, 
 brown tha butter and flour in a dipper; add water to make it 
 thin as gravy, boil ; add one pint of oysters, whole pepper 
 and salt. Serve with turkey. 
 
 CHICKEN SAUCE. 
 
 Put butter the size of an egg into a sauce pan, when it 
 bubbles add a tablesj)Oonf ul of flour ; cook, add a pint of 
 boiling water, when smooth take from the lire, add the beat 
 en yolks of two eggs and a few drops of lemon juice. 
 
 TOMATO SAUCE FOR CHOPS AND CROQUETTS. 
 One can of Old Reliable tomatoes, half of an onion, six 
 or ei-^lil cloves. Boil half an hour, then take two tablespoon- 
 fuls o. butter and two of flour. Put on the fire and siir un- 
 til blown, then mix with other ingredients and let all boil up 
 once. Strain through a sieve. 
 
 BREAD SAUCE FOR GAME. 
 Two cupfuls of milk, one of dried bread crumbs, a quar- 
 ter of aii onion, two tablespoonfuls of butter, and salt and 
 pepper. Dry the bread in a warm oven, and roll into rather 
 ccaise crumbs. Sift, and put the fine crumbs which come 
 till ougli .-ind which make about one-third of a cupful on to 
 boil with the milk and onion. Boil ten or fifteen minutes 
 and add a tablespoon of butter and the seasoning. Skim 
 out the onion. Fry the coarse crumbs a light brown in the 
 remaining butter, which must be very hot before they are 
 put iu. Stir over a hot oven two minutes, being watchful 
 not to burn. Cover the breast of the x'oasted birds with 
 
 Use Mansfield's Pure Spices. 
 
18 
 these and serve the sauce poured around the birds or in a 
 gravy dish. 
 
 DEAWN BUTTER SAUCE. 
 Three ounces of butter, one ounce of flour, half a pint of 
 water, little salt and pepper. Put two ounces of the butter 
 in a pan ; when it bubbles, add flour ; stir it well with a wire 
 egg- whisk, do not let it color ; then add the water. Put it 
 through a sieve and add the other ounce of butter cut in 
 pieces. Add three hard boiled eggs chopped. Serve with 
 meat or fish. 
 
 MINT SAUCE. 
 Mix one tablespoonful of white sugar to one-half a cup 
 of vinegar ; add mint chopped fine and half a teaspoonf ul of 
 salt. Serve with roast lamb or mutton. 
 
 CREAM SAUCE NO. 1. 
 One pint of hot cream, or milk, two even tablespoonfuls 
 of butter, two heaping tablespoonfuls of corn starch, one-half 
 teaspoonful of salt, one-half a saltspoonful of white pepper, 
 aue-half a teaspoonful of celery salt, a few grains of cayenne 
 pepper. Scald the cream, melt the butter in a granite sauce 
 pan. when bubbling add the dry corn starch, stir until well 
 mixed, add one third the cream and stir as it boils and thick- 
 ens ; add more cream and boil again ; when smooth add the 
 remainder of the cream and seasoning. 
 
 Mix with the chicken in making croquettes. 
 CREAM SAUCE TO BE SERVED WITH CROQUETTES. 
 One pint of cream or milk, one heaping tablespoon of 
 butter, two heaping tablespoons flour, one-half teaspoon salt 
 one-half saltspoon of pepper. Make same as cream sauce 
 No. 1. 
 
 MUSHROOM SAUCE. 
 One can of mushrooms, two cups of soup stock, two 
 tablespoons of flour, four tablespoons of butter, salt and 
 pepper. Melt the butter ; add the flour and stir until a dark 
 brown ; add the stock gradually. When it boils add the liq- 
 uor from the mushrooms ; season and simmer twenty minutes. 
 Skim oif the fat that rises; add the mushrooms and simmer 
 five minutes. Serve with beef steak. 
 
 Butter, Cheese and Eggs a Specialty 
 
POULTRY. 
 
 If care is taken in j^icking and dressing fowls and birds, 
 there is no need of washing them. 
 
 EOAST TURKEY. 
 First dress it. Season well. Sprinkle pepper and salt on 
 the inside. Stuff it and tie well in shaj)e. Wet the skin in 
 water and sprinkle with pepper, salt and flour. Pour a little 
 boiling water in the j)an. Baste it often and cook three or 
 four hours according to size. 
 
 ROAST TURKEY, GIBLET SAUCE. 
 
 Select a large, tender, dry-picked turkey-hen, singe, 
 draw and truss nicely ; cover the breast with a slice of fat 
 salt pork and roast about an hour and a quarter ; untie, dish 
 up, pour the drippings over and serve with the following- 
 sauce : 
 
 Boil until done, in a pint of broth, the heart and gizzard 
 of the turkey, boil the liver in fat for five minutes ; drain and 
 slice the whole; slightly thicken the broth with a little flour 
 and butter. Boil ten minutes, skim, add the sliced giblet, 
 season to taste, with the addition of 1-2 teaspoonful of 
 Tournade's Kitchen Bouquet and send in a sauce bowl 
 along with the roast turkey. 
 
 BOILED TURKEY. 
 
 Cut the legs at the first joint and draw them into the 
 body. Fasten the small ends of the wings under the back 
 and tie with twine. Sprinkle over it salt, pepper and lemon 
 juice, put in boiling water and boil two hours. Serve in a 
 bed of rice with oyster or caper sauce. Pour some of the 
 sauce over the turkey. 
 
 BONED TURKEY. 
 
 Boil in as little water as possible, until the bones can be 
 
 Use Mansfield's Pure Herbs 
 
20 
 separated from the meat. Remove the skin, slice and mix 
 the Hgbt and dark parts, season with pepper and salt. Boil 
 down the liquor in which it was boiled and pour on tha meat. 
 ShajDe like a loaf of bread, wrap in a tight cloth and press 
 with a heavy weight for a few hours. When served cut in 
 thin slices. 
 
 ROAST GOOSE. 
 
 The goose should be young. Green geese are best when 
 four months old. Skewer the legs and wings securely, stuif 
 H and sprinkle the top with salt, pepper and floury keep the 
 giblets to boil and chop for gravy as you would turkey. 
 Baste often. If it is green, roast an hour and a half, if old, 
 bake in a pan with plenty of hot water ; bake three or four 
 hours. Serve with apple sauce. 
 
 ROAST DUCK. 
 
 Prepare the same as a goose. If they are ducklings 
 roast thirty minutes. Full grown ducks should b3roa5ijd 
 an hour and basted often. Serve with them giblet gravy or 
 apple sauce. 
 
 Wild ducks should be cooked rare, with or without stuff- 
 ing. Baste them first with hot water, to which add an onion 
 and salt, then baste with butter and a little flour. C)ok 
 from twenty to thirty minutes. Serve with currant jelly. 
 DUCKS A LA FRANCAISE 
 
 Put two dozen chestnuts roasted and peeled into a pint 
 of good gravy, with a sprig of thyme, two small onions, a few 
 whole peppers, and a bit of ginger. Take a duck, lard the 
 chest with shreds of bacoQ, and half roast it, then put it into 
 the gravy, add a quarter of a pint of por*- wine, and let it 
 stew about twenty minutes. When the duck is sufficiently 
 done, take it out, boil up the gravy to a proper thickness, 
 skim it clear of any fat add 1-2 teaspoonfnl of Tournade's 
 Kitchen Bouquet, lay the duck in a dish, and pour the sauce 
 over it. 
 
 BAKED SPRING CHICKENS. 
 
 Cut them open at the ba^k ; spread out in a pan and 
 sprinkle with pepper, salt, flour and soma water. Baste often, 
 
 Use Tournade's Kitchen Bouquet 
 
21 
 
 and once or twice with butter. Wlien done, rub butter over 
 them and set in the oven a little while before serving. 
 CHICKEN FRICASSEE. 
 
 Boil fortv minutes in water enough to cover them. Put 
 part of the water in which they were boiled in a stewpan. 
 For two chickens rub butter the size of an egg and a spoon- 
 ful of flour together, and stir into the water. When it boils, 
 add salt and one gill of milk. Lay in the chickens; cover 
 the pan and stew twenty minutes. 
 
 CHICKEN TOAST. 
 
 Cut from the bones whatever meat can be readily re- 
 moved, and chop it almost as fine as mince meat. Simmer 
 the bones and trimmings (all skin and gristle must be re- 
 jected from the juice) for at least an hour, and strain off the 
 resulting broth. To a cupful of this stock add a cupful of 
 milk or sweet cream, two well beaten eggs and a pinch of 
 salt. Use a little of it to moisten the minced chicken and 
 set that on in a small saucepan to heat. Cut half a dozen 
 thick slices from a loaf of bread, place them in a deep basin 
 and pour the sauce over them, "When they have absorbed as 
 much as they will take up, fry quickly in a little fresh bntter. 
 Spread each slice thinly with the chicken. Good either hot 
 or cold. 
 
 SMOTHERED CHICKEN 
 is paiticularly nice when the fowl is young and tender. 
 Split the chicken down the back, cover it over with lumps of 
 butter and pepper and salt ; add one-half of a pint of water ; 
 cover closely and cook in the oven till done. 
 PRESSED CHICKEN. 
 
 Boil two chickens in water enough to cover them until 
 Ihe meat will drop from the bones. Then pick from the 
 bones and season with salt and pepper. Put first a layer of 
 dark and then a layer of white meat. Boil the water away to 
 about half of a teacupful, and pour over the chicken. Put 
 away to press, and let it stand over night before serving. 
 FRIED CHICKEN. 
 
 Take two chickens and cut in pieces. Sprinkle pepper 
 
 Headquarters for Fine Vermont Butter 
 
22 
 
 and salt and let them stand one hour. Bub with flour before 
 frying. Beat two eggs ; dip each piece in this and fry in hot 
 lard. Boil one and one-half cups of milk; add a spoonful of 
 butter rubbed in a spoonful of flour and a little salt. Stir 
 until it boils again. Lay chicken in a dish ; pour the sauce 
 around it and serve. 
 
 CHICKEN POT PIE. 
 
 Cut the chicken, put into boiling water and cook until 
 tender. Chop the giblets and put into the broth. Season 
 with pepper and salt. To each quart stir in two spoonfuls 
 of flour mixed with cream. Break open, butter and throw in 
 warm light biscuits. Cover tightly and simmer twenty 
 minutes. 
 
 CHICKEN POT PIE. 
 
 Joint the chicken and parboil it. Make a crust the same 
 as for soda biscuit, line the sides of the pot (not the bottom) 
 with this ; with the chicken lay in thin sliced potatoes, sprin- 
 kle in a little pepper, add salt and a bit of mace. If there 
 was not broth enough left after parboiling the chicken, add 
 water sufficient to cover the chicken when put in the pot ; 
 over the whole lay a piece of crust about the thickness of 
 soda biscuit. Fold a towel and put over the pot, and put on 
 the cover. The towel will hold the steam which rises, and 
 prevent its falling back upon the crust to make it heavy. 
 Before putting in the broth it should be thickened a little, 
 and a little butter added. 
 
 DEtSSING FOR MEAT AIvD POULTRY. 
 
 Stuffing foe Tukeey, Ceiceen, Yeal, and Lamb. — ^■5oak 
 one-half pound of bread, with the crust off, in tepid water, 
 squeeze it dry ; put three ounces of butter into a stewpan, 
 when hot add one small onion minced, color slightly, then 
 add the bread with three tablespoonfuis of parslej^ chopj)ed 
 fine, one-half teacupful powdered thyme, pepper and salt. 
 
 Stuffing for Roast Turkey. Chicken, Duck and Goose. — 
 Two onions, five ounces soaked and squeezed bread, eight 
 sage ienves, one ounce butter, pepper, salt, one egg. Mince 
 the onions and fry in the pan before adding the other ingre- 
 dients. 
 
 Potied iVleats and Pouitry always in stock 
 
FRY'S English 
 
 Chocolate and Cocoa. 
 
 P U R fi , 
 
 CO 
 
 C3 
 
 CO 
 
 Crosse & Blackwell's 
 
 Loudon Fresh Fruit Preserves, Jams, Orange Marmalade, 
 Chow-chow, Mixed and other Pickles in pure Malt Vinegar, 
 Currie Powder, China Soy, Parinasan Cheese, Anchovy Paste. 
 
 i:^' 
 
 |S.RAE&CO.| 
 
 : LEGHORN. 
 
 g. Jlae 
 
 PURE OLIVE OIL, 
 
 For Salads, 
 
 Is prepared from the most perfectly ripened 
 and selected Olives of Tuscany. 
 
 The above Choice Table Articles Sold by 
 W. H. ManslleUl & Co. 
 
T ar b o X ' s 
 
 uu^ ^■ 
 
 UlL 
 
 m 
 
 Black your Stove TAvice a Year, 
 the Top Once a Week, and always 
 have a nice looking stove. 
 
 A light brushing will renew the 
 polish whenever it looks dull. It 
 will pay you to give it a trial. 
 
 -MANUFACTURED BT- 
 
 The Tarbox Manufg. Company, 
 
 NET^^ LONDONT, CONIsT. 
 
 -FOR SALE BY- 
 
 W, H, MANSFIELD & CO. 
 
 Putnam, Conn. 
 
 <l 
 
MEATS. 
 
 COKNED BEEF 
 
 sbould bs put into hot water to boil. When boiling ham or 
 coined beef put in two tablespoons of vinegar to give a 
 good color. 
 
 Spring is the best season for mutton ; that which is not 
 very large is to be preferred. It should be of a good red and 
 white, and fine grain. 
 
 LA.MB 
 is best in July and Augu&t. Veal is best in spring. It should 
 look white and be fat. The breast is particularly nice stuffed. 
 The loin should be roasted. 
 
 BEEFSTEAK. 
 
 Porter House and tenderloin are best. Grease the grid- 
 iron. Have it hot. Put your steak over a hot fire, cover 
 with a baking pan, turn as soon as colored, watch constantly 
 and turn again as soon as browned. It should be quite rare 
 or pink in the center. Put on a hot platter, sprinkle with 
 pepper and salt, spread butter over it and serve immediately. 
 There should be no gravy. Lemon juice and chopped parsley 
 added before the butter improves it. 
 
 HINTS ABOUT BOILING MEATS. 
 
 All kinds of meat intended for the table should be put 
 into boiling water, thereby retaining the juices. If it is de- 
 sired to give a salt flavoring to them, boil a piece of salt pork 
 in the water before putting the meat in. A nice piece of 
 boiled salt pork is a great addition to all kinds of boiled 
 meats. Corned, salt or smoked meats should be put into 
 cold water to cook. Great care should be taken to skim the 
 scum off well just before the water boils ; for if the scum 
 boils into the water, it is impossible to take it off, aad it will 
 adhere to the meats. 
 
 Capers, Olives, Olive Oil, Tab!e Sauces 
 
26 
 TO MAKE THE IRISH STEW. 
 
 One of the most inexpensive, palatable and wholesome 
 dishes is the Irish stew. About ''.wo pounds of the neck of 
 mutton, four onions, six large potatoes, salt, pepper, three 
 pints of water and two tablespoonfuls of flour. Cut the mut- 
 ton in handsome pieces. Put about half the fat in the stew- 
 l^an, with the onions, and stir for eight or ten minutes over a 
 hot fire ; then put in the meat, which sprinkle with the flour, 
 salt and pepper. Stir ten minutes, and add the water, boil- 
 ing. Set for one hour where it will simmer ; then add the 
 potatoes, peeled and cut in quarters. Simmer an hour long- 
 er and serve. You can cook dumplings with this dish, if you 
 choose. They are a great addition to all kinds of stews and 
 ragouts. 
 
 BAKED HAM. 
 
 Take a medium- sized ham and soak twenty-four hours in 
 cold water ; wipe and scrape clean ; make rather a stiff paste 
 of rye meal and water, cover the ham entirely with the paste 
 and bake in a moderate oven six hours. This is much nicer 
 than boiled ham. 
 
 ROAST PORK. 
 
 Stuff the spare-rib with sage dressing, allow twenty min- 
 utes for each pound, baste it with butter first : after that with 
 its own drippings. Aj^ple sauce is served with it. 
 
 BOILED HAM. 
 
 Put the ham into a pot of cold water ; let it simmer 
 slowly eight hours; leave in the water until cold; then peel 
 off the skin. 
 
 HAM AND EGGS. 
 
 Ham should be fried in its own fat, well done. Take out 
 of the spider, add lard, break the eggs one at a time, in a 
 cup, put them in the fat and baste. 
 
 VEAL CHOPS. 
 
 Roll them in bread crumbs and fry in hot pork fat ; 
 fringed white paper around the ribs adds very much to their 
 looks. 
 
 Use Mansfield's Pure Herbs and Spices 
 
27 
 MUTTON. 
 
 The best roasts are the leg, the saddle, aud the shoulder 
 of mutton. To boil it, put into salted, boiling water and do 
 not let it stop boiling until done. Boil one-quarter of an 
 hour for each pound. Caper sauce should be served with it. 
 
 LAMB. 
 
 The best roasts are the fore and hind quarters. Roast 
 lamb should be well done on the outside and pink within ; it 
 must be served hot, with caper or mint sauce. A fore-quarter 
 of lamb should be stuffed with a veal stuffing. It should be 
 well seasoned with pepper and salt, and basted often. 
 
 ROAST BEEF. 
 
 To be properly roasted the meat should be placed on an 
 iron rack in the pan, dusted over with flour and salt, then 
 placed in a quick oven to brown the outside and retain the 
 juices. After it has been well browned add a quart of water 
 beneath the meat, place an onion in the water and let the 
 meat cook slowly for an hour and a half. Just before taking 
 the meat from the oven, make a paste cf flour and water, 
 mixing ca ef ully to avoid lumps. Take the meat from the 
 pan, remove the onion, and set the pan upon the stove. 
 While the water is boiling add the paste gradually, stirring 
 constantly until the gravy is of the right consistency. Salt 
 and pepper to suit the taste. 
 
 BOILED HAM. 
 
 Scrape the ham and wash it clean. Place it in hot water 
 and add one-half cup of sugar, one onion, one-half teaspoon 
 of pepper. Boil all day. When done the meat will draw 
 away from the bone. With a sharp knife cut off the rind 
 and part of the fat, and place the ham in a baking pan. 
 Pound together one-half cup of sugar and sprinkle over the 
 ham. Stick in whole cloves and brown well in the oven. 
 
 DRESSING FOR HAM SANDWICHES. 
 
 Two spoonfuls of cream, one of Rae's olive oil, yolks of 
 two eggs, sugar, mustard to taste. 
 
 Pitted Olives, quite a novelty, and very nice 
 
28 
 ROAST BEE1<. 
 
 Wij)c the meat with a wet towel and dredge on all sides 
 with flour. Have a rack that will fit loosely in the baking- 
 pan. Cover the bottom of the pan lightly with flour; put in 
 rack and then meat. Place in a very hot oven for a few min- 
 utes to brown the flour ; add hot water enough to cover the 
 bottom of the pan. In ten minutes baste with the gravy, 
 dredge with salt, pepper and flour. Do this every fifteen 
 minutes. Brown one side, then turn and brown the other. 
 
 YOEKSHIRE PUDDING. 
 
 Six eggs, six tablespoons of flour, one pint of milk. Beat 
 to a smooth batter and bake in dripping-pau under roast 
 beef, half an hour before the beef is done. Serve with the 
 meat. 
 
 SCALLOPED EOAST BPIEF. 
 
 Cut roast beef in small pieces and put one layer in bot- 
 tom of pudding dish, add one layer of chopjoed onion, bread 
 broken in small pieces, and gravy. So on until the dish is 
 full, the last layer of onion and bread crumbs. Serve hot. 
 
 POT PIE OF VEAL OE BEEF. 
 
 One-quarter pound of pork fried out in a sauce-pan ; 
 take out the scraps, add meat and brown it, add raw potatoes 
 sliced, pepper and salt ; cover this with water ; let it cook 
 one hour ; add a rich paste crust. 
 
 TO BAKE VEAL. 
 
 Fill it with stuffing made of two cupfuls of bread crumbs, 
 one-half cupful of chopped pork, one-half lemon peel grated, 
 a little juice, also summer savory. Bind the veal into a round 
 form, fasten it with t^kewers, sprinkle pepper and salt over it 
 and cover with buttered paper. Baste well and often. Just 
 before it is done sprinkle with flour and rub butter on it. 
 Bake three hours. 
 
 STEWED KIDNEYS. 
 
 (Jut them in thin round slices. Cover with cold water : 
 let them stand twenty minutes ; put them in a stew-pan with 
 one quart of water or stock, a clove, one tablespoonful of on- 
 
 Always Use the Celebrated Victor Flour 
 
29 
 
 ion juice, salt and pepper. Simmer two hours. Put one ta- 
 blespoonful of butter in a pan, add one of flour. Stir until 
 brown and smooth ; add the kidneys. 
 
 A NICE WAY TO USE UP REMNANTS OF MEAT. 
 
 Having freed the meat from all bone and fat, chop very 
 fine. Place in a sauce-pan and add a piece of butter, water 
 enough to make the mass soft, and season with salt and pep- 
 -pe\ While this is slowly heating, toast several slices of 
 bread, placa them over the surface of a heated platter. Mois- 
 ten each slice of bread with a little hot water and spread up- 
 on them the minced meat. Serve hot. This makes a good 
 breakfast dish. 
 
 FINGER SANDWICHES. 
 
 One tablespoon of butter, a little flour, a little salt, boil 
 ing milk enough to thicken, cook a little. Put by until thor- 
 oughly cold, then add chopped chicken, lobster or ham. Cut 
 bread diamond shape and fill with the mixture. 
 
 MEAT PIE. 
 
 One pound of cold baked lamb, beef or veal, cut in small 
 pieces, four raw potatoes sliced thin ; first a layer of meat, 
 then a layer of potatoes, pepper, salt and butter : fill a pud- 
 ding dish in this way ; at the top add cold gravy if you have 
 it : also one beaten egg, and one-half pint of warm water; 
 cover this with pie crust and bake one hour. 
 
 SECOND DAY OF ROAST BEEF. 
 
 Cut the beef into slices, removing most of the fat. Rub 
 each slice in flour, place in layers in a covered earthern dish 
 alternating with layers of fresh or can of Old Reliable toma- 
 toes, sprinkling each layer with pepper, salt, summer savory, 
 and sweet marjoram — curry powder if you like it. Turn cold 
 gravy over the top with just enough water to cover the meat. 
 Add two or three whole cloves. Bake three or four hours, 
 adding flour if the gravy is not thick enough. About twenty 
 minutes before serving remove the cover and brown. 
 
 BEEF LOAF No. 1. 
 Three pounds of raw oeef chopped fine, six crackers 
 
 Old Reliable Soap is Strictly Pure 
 
30 
 rolled fine, two eggs, two caps milk, one tablespconful of 
 salt, one teaspoonfdl of pepjjer; bake one and one-half hours. 
 
 BEEF LOAF No. 2. 
 Take two pounds of lean beef, chopped fine, three eggs, 
 four soda crackers rolled, salt and pepper to taste, and one 
 teaspoonful of butter. Make into a loaf and bake, baste oc- 
 casionally with butter and water. 
 
 SHIN BONE LOAF. 
 
 Take a shin bone (beef) and boil till you can remove from 
 the bone easily, then chop fine and season to taste with salt, 
 pepper and sage ; pour over it some of the water (while 
 warm) in which the meat was boiled, and have ready hard 
 boiled eggs to place lengthwise through the center of loaf. 
 Put in a pan and press. 
 
 VEAL LOAF. 
 
 Four pounds of lean veal, one pound of fat salt pork, 
 chopped fine before cooking, to which add four eggs, two 
 cups of cracker crumbs (rolled fine), one cup of water, salt, 
 pepper and sage to taste. Bake in slow oven three hours. 
 Butter may be used instead of pork. 
 
 BAKED CHOPS. 
 Cut into slices, the thickness of a penny, raw potatoes ; 
 arrange in a baking dish and sprinkle each layer with salt 
 and pepper ; put in enough cold water to prevent burning. 
 Place the dish on the top shelf of a very hot oven in order 
 to brown the potatoes in a few minutes. Have ready some 
 loin chops, (one for each person). When the j)otatoes are 
 browned remove the dish from the oven and place the chops 
 on the top, add a little salt, pepper, and hot water if required. 
 Cook about three-quarters of an hour. 
 
 HASHED MEAT BALLS. 
 
 One cup of chopped remnants of steak or any meat, two 
 cups of chopped boiled potatoes, pepper and salt, butter half 
 size of an egg. Shape into round cakes by taking flour into 
 the hand. Fry in butter. 
 
 Old Reliable Soap Is Harmless 
 
31 
 HAEICOT OF MUTTON. 
 
 Divide the chops of a two pound loin of mutton, take oS 
 the superfluous fat, cut two onions into rings, and fry them 
 with the meat a nice brown, in a good sized piece of butter, 
 thicken a half pint of gravy \\ith a little flour, and pour it 
 over the chops. Set them at the side of the fire to stew 
 slowly for three-quartere of an hour, or rather more. Par- 
 boil iwo carrots, two turnips, and half a head of celery, cut 
 the former into shapes, and the celery into slices, and add 
 them to the meat about twenty minutes before serving. Pour 
 in a glass of port wine, two spoonfuls of catsup, a little Tour- 
 nade's Kitchen Bouquet, and after boiling it once up, serve 
 it hot. 
 
 OLD RELIABLE SOAP 
 
 Laundry, Kitchen, Bath Room, 
 
 And General Cleaning Purposes. 
 
 Will not injure the finest fabric. 
 Will not harm the skin. 
 
 Made of choicest materials, and contains no 
 rosin or any injurious article. 
 
 Most economical Soap in the market. 
 
 W. H. Mansfield & Co., 
 
 Sole Proprietors. 
 
Rockwood & Go's 
 Cocoas and Chocolates 
 
 We heartily recommend to our customers. 
 
 W. H. Mansfield & Co. 
 
 Try Acorn Brand Chocolate Creams 
 
 DRINK 
 
 Mm 
 
 WBI 
 
 mm 
 
 m 
 
 The finest Imported. Blended from 
 
 Tlie Choicest Gi^ades of Leaf 
 
 After years of study by skilled experts. 
 
 One trial will satisfy you that it is superior to 
 any other Tea on offer, and is at the same time more 
 economical than the lower grades, as it takes less 
 of it to make Tea of the desired streng-th. 
 
 FOR SAT,E BY 
 
 W. H. MANSFIELD *& CO., Putnam 
 
VEGETABLES. 
 
 Always let the water boil before putting in the vegeta- 
 bles, and continue to do so until they are done. 
 TURNIPS. 
 
 Turnips should be pealed and boiled from forty minutes 
 to an hour. 
 
 BEETS. 
 Beets should be boiled from one to two hours, then put 
 in cold water and slip off the skins. 
 
 SPINACH. 
 Boil twenty minutes. 
 
 POTATO PUFFS. 
 
 Boil and mash the potatoes, salt and pepper, make into 
 balls; while hot, brush over the balls with the beaten yolk of 
 an egg. Butter a tin pan, brown them quickly in a hot oven 
 from five to ten minutes. 
 
 POTATO CHIPS. 
 
 Slice potatoes very thin with slicer or sharp knife, soak 
 in cold water from ten to twenty-four hours to remove 
 the starch, and fry in hot fat until brown. Drain upon brown 
 paper, and sprinkle with salt while still warm. The frying 
 basket must not be more than one-third full at a time, and 
 must be held so as to be easily lifted from the fat should 
 there be any danger of its boiling over before the water evap- 
 orates. The potatoes can be fried the day before using if 
 more convenient, as they can easily be recrisped by placing 
 a few moments in the oven. 
 
 STEWED POTATOES. 
 
 One-half pint of milk ; let it come to a boil, add buttei-, 
 pepper, salt and flour enough to thicken, dissolved in cold 
 water. Lastly put in four large boiled potatoes cut in 
 squares. Heat thoroughly. 
 
 SCALLOPED POTATOES. 
 
 Cut six boiled potatoes in small pieces. Make a dress- 
 ing of one pint of milk and three spoons of flour. Boil until 
 
 Buy your Potatoes of Us 
 
34 
 it thickens ; add piece of butter the size of an egg, salt and 
 pepper enough to make it very hot. Put into a pudding 
 dish alternate layers of potatoes and dressing, and over the 
 top a layer of bread crumbs. Put small bits of butter on 
 top and bake half an hour. 
 
 MASHED POTATOES. 
 When boiled pour into a dish, which place over the fire. 
 To half a cupful of milk, a piece of butter size of an egg, 
 salt and pepper — let them get hot — add seven potatoes the 
 moment they are done and mash without stopping until they 
 are cool. 
 
 BAKED POTATOES WITH BEEF. 
 Pare potatoes of equal size and put them into the same 
 pan in which the beef is baked. Every time the beef is 
 basted the potatoes should be basted. Serve around the 
 beef. 
 
 BRISTLED POTATOES. 
 Cut small boiled potatoes in two, place in a pan, add 
 butter, pepper and salt, and brown in the oven. 
 LYONNAISE POTATOES. 
 One-half pound of cold boiled potatoes, two ounces of 
 onions, a heaping teaspoonful of chpped parsley, butter size 
 of an egg. Slice the potatoes, jjut the butter into a pan, add 
 the onions (minced), fry to a light brown, then add parsley 
 and serve hot. 
 
 PARSNIPS. 
 Boil from twenty or thirty minutes, until quite tender. 
 Then slice and fry in hot fat. 
 
 ONIONS. 
 Boil onions in two waters. Add milk the last time. 
 
 SI RING BEANS. 
 String beans should be carefully strung and cut in small 
 pieces. Boil one hour. Season with salt, pej)per and butter. 
 SHELLED BEAS. 
 Boil from half to one hour. 
 
 GREEN CORN. 
 
 Boil half an hour. 
 
 Best Butter and Cheese at Mansfield's 
 
35 
 GEEEN PEAS. 
 
 Peas should not be shelled until just before they are cook- 
 ed, and they should not be washed, as it takes the sweetness 
 from them. Put into boiling salted water and boil briskly for 
 twenty-five minutes. 
 
 BAKED TOMATOES. 
 Do not skin them. Scoop out a place in the tops and 
 fill with dressing made of one onion fried in butter, add 
 bread crumbs moistened with water, and season with cayenne 
 pepper and salt. Fry them a moment ; fill with the stuffing ; 
 let it project over the tops and smooth it down. Bake. 
 
 ONIONS WITH CREAM. 
 
 Boil them in salted water with a little milk until tender. 
 Drain and put them in a stewpan with a white sauce made as 
 directed for cauliflower. Seiwe with the sauce poured over 
 them. 
 
 LIMA BEANS WITH CREAM. 
 
 One pint of beans into enough salted water to cover 
 them. When tender drain off the water, add one cupful of 
 boiling milk ; butter, pepper and salt. Let them simmer in 
 the milk before serving. 
 
 CAULIFLOWER WITH SAUCE. 
 
 Boil the cauliflower until tender in well salted water. 
 Put pieces of butter size of an egg into a pan ; when it bub- 
 bles, stir in half a cupful of flour ; add two cups of milk ; 
 pepper and salt. Stir all together over the fire until smooth. 
 Pour the sauce over the cauliflower. 
 
 ASPARAGUS. 
 
 Tie the stalks in bunches with the heads all one way. 
 Boil in salted water twenty minutes. Prepare thin slices of 
 toast. Drain the asj^aragus, lay it on the toast, pour over it. 
 
 ASPARAGUS DRESSING. 
 
 Melt butter the size of an egg in the spider, put in grad- 
 ually about a dessertsj)oonful of flour. Add one cup of 
 cream; pepper and salt to taste. Cook about eight minutes. 
 
 Best Brands of Macaroni, Vermicelli, etc. 
 
30 
 MACAEONI. 
 
 Take half a pound of macaroni and stew in a saucepan 
 of boiling water slightly salted, until soft and tender. When 
 drained, put a layer in a baking- dish, and grate over it a lay- 
 er of cheese, adding bits of butter. Put layer upon layer 
 until the dish is filled, finishing with a layer of cheese and a 
 half Clip of milk. Bake covered half an hour, then brown 
 and serve in same dish. 
 
 STRING BEANS. 
 
 This delicious vegetable is rarely jjroperly cooked- 
 When well prepared it is quite as healthful as peas. Take 
 the pods as fresh and young as possible, and shred them as 
 finely as a small knife will go through them, cutting them 
 lengthwise, and, as it were, shaving them very thin. Put in- 
 to salted boiling water and boil two hours. Then drain in a 
 colander and serve with plenty of sweet butter, and they 
 will be as delicate as peas. If one likes vinegar a little of it 
 will improve the dish. 
 
 STEWED TOMATOES. 
 Take six tomatoes, pour boiling water over them so as 
 to remove the skin ; put them in a saucej^an. Add butter, 
 pepper and salt. Let them cook fifteen minutes. Bread 
 crumbs may be added. 
 
 CABBAGE 
 
 Should be boiled nearly or quite an hour in plenty of water. 
 Salt while boiling. 
 
 COEN FRITTERS. 
 Put one can of Old Reliable Corn into a bowl with two 
 eggs well beaten, half a teaspoonful of salt, a pinch cayenne 
 pepper, half pint milk, two ounces of melted butter and 
 enough sifted flour to make a stiff batter. Drop spoonfuls 
 of this in smoking hot fat and fry same as doughnuts. 
 
 GATEAU AU EIZ. 
 
 Sufficient boiled rice to fill a mould, two eggs beaten, 
 extract of vanilla, bread crumbs. Steam the rice. Salt it 
 well. Do not stir it but shake the pan gently. When it is 
 
 Largest Stock of Farinaceous Goods in tlie County 
 
37 
 nearly done, add rice and milk and let it steam until the milk 
 is absorbed sufficiently. When it is done, add the beaten 
 egg- and flavoring. Butter a mould. Strew bread crumbs in 
 the bottom of it. Put in the rice and bake one-half hour. 
 Turn it out of the mould. Serve hot. 
 
 TO FRY APPLES. 
 
 Wash and wipe six large, fair, juicy apples that are not 
 too tart ; remove cores with a sharp knife or apple corer ; 
 cut the apple around in slices half an inch think; fry in hot 
 butter until the slices are nicely browned on both sides ; 
 sprinkle witn powdered sugar after removing to the dish in 
 which they are to be served. A nice accompauiment for 
 roast pork. 
 
 TO MAKE CRANBERRY SAUCE. 
 
 Wash and pick a quart of cranberries and put them into 
 a saucepan with a teacupful of water ; stew slowly, stirring 
 often until they are as thick as marmalade ; they require at 
 least one hour and a half to cook; when you take them 
 from the fire sweeten them abundantly with white sugar ; if 
 sweetened while cooking the color will be dark ; put into a 
 mould and set aside to get cold. 
 
 TO BOIL APPLES. 
 
 Place a layer of fair-skinned Baldwins — or any nice va- 
 riety — in the stewpan, with about a quarter of an inch of 
 water. Throw on about one-half cup sugar to six good-sized 
 apples, and boil until the apples are thoroughly cooked and 
 the syrup nearly thick enough for jelly. After one trial no 
 one would, for any consideration, have fair-skinned apples 
 peeled. The skins contain a very large share of the pictous 
 — jelly-making — substances, and impart a flavor impossible 
 to obtain otherwise. A wise housekeeper, instead of throw- 
 ing away the skins and cores of sound pie apples would use 
 them for jelly. A tamblerful of the richest sort can thus be 
 obtained from a dozen apples. Boil the skins, etc., a few 
 minutes, and strain. Add a little sugar to the liquid, and 
 boil until right to turn into the tumbler. 
 
 Don't fail to use Mansfield's Extracts 
 
38 
 TO BAKE BEANS. 
 
 Parboil three cups of beans ; turn off the water and pnt 
 in a beanpot with one pound of pork, streaked with lean- 
 First cut the pork rind in gashes and put in pepper and 
 mustard. Nearly cover with water and cook slowly six or 
 eight hours. 
 
 RICE CROQUETTES. 
 
 Three pints of milk, one cup of rice, one teaspoon ful of 
 salt ; cook three hours in double boiler. Beat to a paste and 
 stir in two eggs, two teaspoonfuls of vanilla, a piece of but- 
 ter size of an egg, two tablespoonfuls of sugar. To serve as 
 a dessert, take half the weight and put in small pudding dish, 
 beat whites of two eggs to stiff froth, add one teaspoon lem- 
 on juice, and sift over top of Meringue, one teaspoon of pow- 
 dered sugar, and brown. Serve with fancy sauce or cream. 
 For croquettes cool the remainder, form into oblong balls 
 put in wire baskets and fry in beef suet. Beef suet is better 
 than any other fat for frying croquettes. Serve croquettes 
 with pieces of jelly on each. 
 
 CHICKEN CROQUETTES. 
 
 One-half pound chicken, chopped fine ; season with one- 
 half teaspoon salt, one-half teaspoon celery salt, one-fourth 
 salt-sjioon of cayenne pej)per, one teaspoon white pepper, a 
 few drops onion juice, one teaspoon chopped parsley, one 
 teaspoon lemon juice. Make one pint of very thick cream 
 sauce and mix with the chicken. Shape in the hand and roll 
 first in cracker crumbs, then in the yolk of an egg. Fry in 
 beef suet. 
 
 BAKED EGGS. 
 
 Break as many eggs as you wish into a buttered dish, 
 nearly cover them with milk, add severel small pieces of 
 butter and sprinkle with pepper. Bake a few minutes till 
 the white has set. 
 
 STUFFED EGGS. 
 
 Remove the shells from hard boiled eggs, cut carefully 
 lengthwise and remove yolks. IMash the yolks thoroughly, 
 season with butter, pepper, salt and chopped cucumber 
 
 Fresh Country Eggs always on hand 
 
39 
 pickle. Fill the cavities and put the halves together, then 
 roll each egg in white tissue paper, twisting it at the ends. 
 
 OMELET. 
 
 Four eggs and four tablespoons of milk. Beat the 
 whites separately to a stiff froth, stir in lightly the yolks 
 which have been beaten with the milk and salt, pour into a 
 hot buttered spider, and brown lightly. Place in the oven 
 long enough to stiffen but not brown the top, fold and serve 
 immediately. 
 
 xiREAD CRUMB OMELET. 
 
 One cup of bread crumbs, one cup of hot milk beaten 
 with the crumbs, yolks of four eggs, one tablespoonful of 
 melted butter, whites of four eggs beaten stiff, stir in the 
 
 last thing. 
 
 PLAIN OMELET. 
 Beat, very thoroughly, the j oiks of five eggs, ona des- 
 sert spoon of flour rubbed smooth in two-thirds of a cup of 
 milk, salt and pepper to taste, and a piece of butter as large 
 
 as a walnut. 
 
 POACHED EGGS. 
 Boil a pint of milk. While boiling beat six eggs to a 
 froth. Just before the milk begins to boil, a^ld hdlfa table- 
 spoonful of butter and a teaspoonful of salt, and stir into it; 
 then pour in the eggs, stir without ceasing, but gently, till it 
 thickens — not more than two minutes. Take it from the 
 stove or range, and continue to stir half a minute or so, and 
 then pour it over two or three thin slices of toasted bread, 
 which has been spread with butter, and all pi epared in a 
 deep dish before the eggs are put into the milk. This is 
 very nice for breakfast. 
 
 HARD SCRABBLED. 
 
 Put two teaspoonfuls of butter into,a frying pan. Beat 
 six eggs. Jjeason with pepper and salt. "Whgn the butter 
 is very hot, but not scorched, put in the eggs ; stir until it 
 thickens, and serve hot. 
 
 HAM AND EGG TOAST. 
 
 Toast slices of bread. Butter and spread with cold ham, 
 
 Use IVIansfield's Spices in Salads 
 
40 
 chopped and seasoned. Drop an egg in boiling, salted water 
 until the white is set, then put on top of ham. A delicious 
 breakfast dish 
 
 HAM OMELET. 
 Chopped boiled ham (one cupful), fiur eggs well beaten, 
 one-half cup milk, one teaspoonful melted butter; butter a 
 fiat pan, pour in the mixtui-e, and cook like any omelet. 
 
 TOMATO OMELET. 
 
 Chop fine one can of Old Eeliable tomatoes, two chop- 
 ped onions, a little butter, salt and pepper, one cracker 
 pounded fine; cover tight and let simmer an hour. Beat five 
 eggs to a froth, have a hot griddle and pour the eggs into 
 the tomato. Brown on one side, fold, brown on the other. 
 
 EGG SANDWICHES. 
 
 Chop while hot hard boiled eggs,add butter, pepper and 
 salt. Cut crust from bread and spread mixture between. 
 
 SALAD DRESSING NO. 1. 
 
 One tables^oonful of mustard, one teaspoonful cf sguar 
 (scant), one-tenth of a tea-poonful of cayenne pepper one 
 teaspoonful of salt, juice of half a lemon, one-qu< rter of a 
 cup of vinegar, yolks of three uncooked eggs, yolk of three 
 cooked eggs, one pint of Rae's Olive oil. Beat the yolks and 
 dry the ingredients together until very light a d thick. 
 Add a few drops of oil at a time until the dressing becomes 
 hard; when it becomes to thick to beat, add a little of the 
 lemon, stir more oil, and so on until it is used up. 
 
 SALAD DRESSING NO. 2. 
 
 One teaspoon of salt, one of pepper, one of dry mustard, 
 two tablespoons of sugar dissolved in a little hot water, three 
 tablespoons of melted butter, three well beaten eggs, two- 
 thirds of a cup of vinegar, one cup of cream. Mix and cook 
 until thick as cream. 
 
 SALAD DRESSING NO. 3. 
 
 Yolks of eight eggs well beaten, one tablespoon of sugar, 
 one-half cup of cream, one cup of butter, three tablespoons 
 of ground mustard, one-half teaspoon of cayenne pepper, 
 
 Best brands of Salad preparations 
 
41 
 
 one pint of vinegar; cook in water to the consistency of 
 custard. Bottle tight. It will keep one year. 
 
 SALAD DRESSING NO. 4. 
 
 Four tablespoonfuls of butter, one tablespoonful of 
 flour, one tablespoonful of salt, one tablespoonful of sugar, 
 one heaping teaspoonful of mustard, a speck of cayenne, one 
 cupful of milk, one-half cupful of vinegar, three eggs. Let 
 the butter get hot in a saucepan, add the flour and stir until 
 smooth, being careful not to brown ; add the milk and boil ; 
 place the saucepan in a dish of hot water ; beat the eggs, 
 salt, pepper, sugar and mustard togtther, add the vinegar, 
 stir this into the boiling mixture until it thickens like soft 
 custard, which will be about five minutes. Set away to cool ; 
 when cold bottle, and place in ice chest. This will keep two 
 weeks. 
 
 SALAD DRESSING NO. 5. 
 
 Yolk of one egg, put it in a soup plate ; add the oil drop 
 by drop, stiring all one way with a silver fork until it is as 
 thick as the beaten white of an egg when dropped from the 
 fork. Add half a teaspoonful at a time of lemon juice, alter- 
 nately with a teaspoonful of oil ; thin it in this wuy until like 
 soft custard. Make two plates full for a salad; one mix 
 with the meat, the other spread over the top. This dressing 
 should be used for chicken, shrimp, lobster and potatoes 
 salad. 
 
 CHICKEN SALAD— MIRAND. 
 
 Put one quart of chicken in a bowl with three table- 
 spoonfuls of vinegar, one tablespoonful of Rae's Olive oil, 
 one large teaspoonful of salt, and one-half teaspoonful of 
 pepper. Let it stand one hour. 
 
 CHICKEN SALAD. 
 
 One chicken (cut in small squares) ; let it stand as 
 directed in the Mirand. Half a bunch of celery chopped fine, 
 let it stand until cold and crisp in ice water. Mix chicken 
 and celery together, add one plate of salad dressing. Place 
 on a platter, dress around the edge with celery tips ; spread 
 one plateful of salad dressing over the top of the chicken. 
 
 Be wise and use Victor Flour 
 
42 
 Put. a row of olives around it, and boiled eggs cut in rings 
 or beets cut in pointed pieces. J^obster salad is made the 
 same way only add mustard and curry powder with season- 
 ing. Dress platter with lettuce, omit olives. 
 
 POTATO SALAD NO. 1. 
 
 One quarts of boiled potatoes cut in thin slices, then in 
 small squares, while \sarm, not hot; one tablespoonful of 
 grated onion, two tablespoons of chopped parsley, and 
 enough of the "cream salad dressing" to make moist. Put 
 in a cool place for an hour or two. 
 
 CREAM SALAD DRESSING. 
 
 One teaspoonful of sugar, salt and mustard rubbed 
 smoothly together, with one teaspoonful of Rae's oil ; add 
 three eggs well beaten, two-thirds of a cup of cream, and one- 
 half cup of vinegar. Place within a kettle of boiling water 
 and cook until it thickens. 
 
 POTATO SALAD NO. 2. 
 
 Boil a piece of butter size of a large egg in three-fourths 
 of a cup of vinegar and one-fourth of a cup of water. Mix 
 the yolks of two large eggs, or three small ones, juice and 
 grated I'ind of one lemon, one teaspoon each of mustard, salt, 
 curry powder (scant) and sugar, oue-half teaspoon of pepper. 
 Add all, well beaten, to the hot vinegar, also one-half cup of 
 cream, rich milk or white of egg. Strain and set on stove to 
 thicken. Boil eight potatoes with two or three sliced red 
 beets, cut up salt and pepper. Grate the yolks of two hard 
 boiled eggs and sprinkle over the dressing. Garnish with 
 rounds of the boiled whites. 
 
 CABBAGE SALAD NO. 1. 
 
 One cup of vinegar scalded with butter size of an egg. 
 Reserve pa» t of the vinegar and mix with one and one half 
 teaspoons of mustard, two eggs beaten, two teaspoons of 
 sugar and one of salt. Beat all together and add to the 
 scalding vinegar. For two pounds of cabbage. 
 
43 
 CABBAGE SALAD NO. 1. 
 
 Yolks of two eggs well beaten, one teaspo ons of salt and 
 pepper, one tablespoonful of sugar, two of melted butter, 
 four of vinegar, two of water. Let it come to a boil and 
 pour over the chopped cabbage. Then stand until cold. A 
 teaspoon of mustard may be added if liked. 
 
 LETTUCE SALAD. 
 
 Two heads of lettuce, two hard boiled eggs, two tea- 
 spoon of butter, one-half teaspoon of salt, one teaspoou of 
 white sugar, one -half teaspoon made mustard, one teaspoon 
 of pepper, four tablespoon? of vinegar. Rub yolks of eggs 
 to a powder, add sugar, butter, pepper, salt, mustard, let 
 stand five minuaes, beat in vinegar. 
 
 SAUCE TARTARE. 
 
 Put into a very small bowl the yolks of two eggs, a des- 
 sert spoonful of the best vinegar, and a little salt ; whip up 
 this mixture with a whisk as quickly as possible. When the 
 whole forms a sort of cream, add two dessert spoonfuls of 
 oil, and a teaspoonful of mustard, which must be well mixed 
 previously; a pinch of parsley minced very fine, and a little 
 cayenne. The oil should be put in drop by drop to mix 
 jDcrfectly. A little of Tournade's Kitchen Bouquet improves 
 the flavor. 
 
-FOK MAKING- 
 
 MUSH, GEMS, PUDDINGa&c, 
 
 Palatable, 
 
 Delicate, 
 Easily Digested 
 
 Purest, 
 Healthiest. 
 Best, 
 
 And most popular 
 preparation of 
 
 WHEAT 
 On tlie Market. 
 
 
 mm 
 
 IPI^P^I And very nourishing 
 
 
 Excellent for Invalids 
 
 COOKS IN FIVE MINUTES ! 
 
 Highly recommended by 
 
 W. H. MANSFIELD & CO., Putnam 
 
 a 
 
 ^@ ^ 
 
 1?]^ 
 
 
 mp jm 1 
 
 ^'^ 
 
 "Wholesale Dealer in 
 
 WQ^QlSn 
 
 J§^&&tl& W^Wl' 
 
 Sole New Enerland Atrent for 
 
 Bishop, Hoyt & Co's 
 
 ORilGE LME FIOIIM OPiAIGES 
 
BREAKFAST DISH. 
 
 ASKYOURGHOCERFORIT. 
 W.H.Mansfield & Co 
 
 Putnam, Conn. 
 
^ A V E N A 
 
 464 Broadwa 
 
 Mass. 
 
 A USEFUL PHESENT A DIFFERENT PRESENT 
 AN ACCEPTABLE PRESENT 
 
 In every Package. 
 
 KING OF WASHING POWDERS. 
 
 I have used three of the principal W ashing Powders now 
 sold at the stores, auJ I have thoroagaly tried SavaNa. It is 
 certainly superior to any other Washing Powder. In my 
 opinion it is the ''King of Washing Powders," aad just what 
 housekeepers want. I <'aii do my washing in just half the 
 time, and with le-s hard labor, by using S.wena. For all 
 woolens, say blankets, flannels, uuderwear, etc., it has no 
 equal. It thoroughly cleanses woolens with very litt'e rub- 
 bing, ]' aving them soft and white, without shrinking, and 
 without the least injury to the liands or clothes. House- 
 keepers, try it. — Mrs. G. T. Louc^ef, Middletown, N. H. 
 
BREAD. 
 
 WEIGHTS AND MEASURES 
 
 One quart flour weighs one pound. 
 
 One quart Indian meal weighs one pound two ounces. 
 
 One quart soft butter weighs one pound one ounee. 
 
 One quart lump sugar weighs one pound. 
 
 One quart powdered sugar weighs one pound one ounce. 
 
 One quart best brown sugar weighs one pound two ouces. 
 
 Ten eggs average one pound. 
 
 Two cups sifted flour weigh one pound. 
 
 One pint sifted flour weighs one pound. 
 
 One pint white sugar weighs one pound. 
 
 Two tablespoons of liquid weighs one ounce. 
 
 One gill weighs four ounces. 
 
 One pint weighs sixteen ounces. 
 
 YEAST BREAD, NOT KNEADED. 
 
 Scald one pint of milk and one cooking spoon of sugar. 
 Cut a cooking spoonful of butter into what you think enough 
 flour to make a soft batter, and add a scant spoonful of salt. 
 Dissolve one-half a yeast cake in luke warm water. Add one 
 pint of water to the milk, having the mixture luke warm, at 
 least. Pour this on to the flour, turn in your dissolved yeast 
 cake and stir. Add moie flour if necessary until you have 
 quite a stift" batter, though not as stiff as if you kneaded it. 
 Cover and put in a warm place. In the morning cut it down 
 with a knife and form into loaves, if possible not adding any 
 dry flour. 
 
 BREAD. 
 
 One quart of milk well scalded, one-half yeast cake dis- 
 solved in luke warm water or milk. When the milk is cool, 
 add two tablespoons of sugar and one teaspoon of salt. Pour 
 upon about two quarts of flour, if necessary add more flour 
 
 The Victor Fancy Patent is the Best 
 
48 
 to make a stiff batter. This is not to be moulded but stirred 
 with a spoon. In the morning- add two tablespoons of melt- 
 ed butter. Knead half an hour and let it rise a verj' little, 
 then put in pans and let it rise about one-third of what you 
 wish when baked. Bake in a moderate oven. Bake slowly 
 twenty minutes, browning a little, then cover with paper and 
 bake about forty minutes. 
 
 TO MAKE PARKER HOUSE ROLLS. 
 
 Two quarts of flour, make a hole in the middle and put 
 in one-half cup of sifted white sugar, lard'size of one half au 
 egg, one pint cold boiled milk, a little salt, one teacup good 
 yeast; let it stand over night without kneading; in the morn- 
 ing stir it up, place it on the board and knead it well fifteen 
 minutes, then put it in the pan again and let rise in a cold 
 place till noon ; about two hours before baking, roll out pret- 
 ty thin and cut out with a pint pail cover, put a little butter 
 on one-half the top and double it over. Allow plenty of room 
 in the pan for rising, and when light bake from ten to fifteen 
 minutes. 
 
 BROWN BREAD No. 1. 
 Three caps of Indian meal, three cups of boiling water 
 poured over the mea), add two cups of rye meal, one cup of 
 molasses, one and one-half cups of sweet milk, one teaspoon 
 of salt, two large spoonfuls of soda dissolved in the milk. 
 Steam four hours. 
 
 BRO vVN BREAD No. 2. 
 
 One cup of Indian meal with water enou<:h to scald it, 
 one cup of rye meal, one cup of sour milk with two teaspoons 
 of soda stirred into it, one cup of sweet milk, one cup of mo- 
 lasses, one teaspoon of salt, one tablespoon butter, one egg 
 if you choose, two dozen raisins to flavor, flour to thicken, 
 mix soft. 
 
 BROWN BREAD No. 3. 
 
 One pint of Indiam meal, one pint of rye meal, one cup 
 of flour, one cup of molasses, one quart of buttermilk, one 
 teaspoonful of soda, one teaspoonful of salt. 
 
 All kinds of Selected Corn Meals 
 
49 
 BROWN BREAD No. 4. 
 
 Three cups of Indian meal, one cuy of flour, two cups of 
 sweet milk, one cup of sour milk, one cup of molasses ; soda 
 and salt. Steam four hours. 
 
 BROWN BREAD No. 5. 
 
 Two pints of rye, one pint of Indian meal, one cup of 
 molasses, one pint of buttermilk with two teaspoons of soda 
 dissolved in it. Mix with enough sweet milk or water to 
 make a thick batter. Add a dessert spoon of salt. Steam 
 five or six hours. 
 
 BUNNS. 
 
 Three cups of warm milk, one and one-half cups of su- 
 gar, one-half cup of yeast (or one-half yeast cake dissolved in 
 water), flour enough for batter. In the morning, when very 
 light, add one and one-half cups of sugar, one-half cup of 
 melted butter and one teaspoon of cinnamon. Knead stiff 
 and let it rise again, then cut into bits and add raisins, four 
 or five to each bunn. Let it ri&e again in pans, bake in a 
 moderate oven, and while still hot mcisten the tops with 
 equal parts of milk and molasses. 
 
 HOT BISCUITS. 
 
 One quart of flour with one teaspoon of a oda, and a little 
 salt sifted into it ; then work in one tablespoonful of butter, 
 and mix Avith buttermilk or sour milk as soft as you can han- 
 dle. Do not knead it, but cut out and bake the biscuits as 
 quickly as possible, wetting the tops and sides with a little 
 melted butter. 
 
 CORN CAKE No. 1. 
 
 Two-thirds of a cup of meal, one cup of flour, three ta- 
 blespoons of melted butter and lard mixed, one cup of milk, 
 one teaspoon of soda, one tablespoon of sugar, two teaspoons 
 of cream tartar. Rub meal, flour, sugar, cream tartar and a 
 little salt together. Add milk and soda. 
 CORN CAKE No. 2. 
 
 Two coffee cups of white corn flour, one cofl'ee cup of 
 flour, two coffee cups of milk, two-thirds of a coffee cup of 
 sugar, one-half coffee cup of butter, two eggs, two teaspoon- 
 fuls Royal Baking Powder. 
 
 Fancy Molasses we brag about 
 
50 
 CORN JHEAL BREAD No. 3. 
 One cup of meal, one of flour, one of milk, one egg, one- 
 half cup of sugar, two teaspoonfuls of cream tartar, one of 
 soda and one of salt. 
 
 WHEAT MUFFINS. 
 
 One quart of flour, two cups of sweet milk, two eggs, 
 two teaspoonfuls of Royal Baking Powder, one-half teaspoon- 
 ful of salt, butter the size of an egg. Mix the dry ingredi- 
 ents with the flour and I'ub through a sieve ; melt the butter 
 with four tablespoonfuls of boiling water ; beat the eggs light 
 and add the milk ; stir into the flour and add the butter; 
 beat thoroughly. Bake in buttered muffin pans twenty-five 
 to thirty minutes in a quick oven. One-half quantity may be 
 used as well. 
 
 BUCKWHEAT CAKES. 
 
 One quart of buckwheat flour, one teaspoon of salt, stir 
 in water to make a thin batter and beat thoroughly, then four 
 tablespoons of yeast, set in a warm place and lise over night. 
 In the morning add one teaspoon of soda, also two table- 
 spoons of molasses. 
 
 CORN GRIDDLE CAKES. 
 
 Add half a pint of milk to one can Old Reliable Corn ; 
 heat same ; beat up two eggs in a bowl, add one teaspoonful 
 sugar, two saltspoonfuls of salt dissolved in a gill of water, 
 five tablespoonfuls of flour, and ten tablespoonfuls of the 
 corn, mix well ; this makes a thick batter. Just before us- 
 ing stir in a teaspoonf ul of baking powder ; use only one ta- 
 blespoonful of the batter to each cake. 
 
 GRAHAM FRITTERS. 
 
 Two cups of sour milk or buttermilk: two cups of gra- 
 ham flour, six tablespoonfuls white flour, two tablespoonfuls 
 sugar, one heaping teaspoonful soda, a little salt. 
 
 FRITTERS. 
 
 Two cups of sour milk, two eggs, two teaspoonfuls of 
 soda, flour enough for a thin batter. 
 
 We sell only Pure Cream Tartar 
 
51 
 APPLE FRITTERS. 
 
 Beat to a froth two eggs, and stir into this half a pint of 
 milk, one teaspoonful of salt, two cups of flour; pare and 
 core nice tart apples, cut in slices, dip them in the batter, 
 being sure to have the apple well covered, and fry in boiling 
 lard a delicate brown ; sprinkle with sugar or dissolve any 
 kind of jelly in a little hot water and pour over the fritters. 
 
 RYE BREAD. 
 
 Two cups of rye meal, four cups of flour, one-half cup of 
 yeast, one tablespoonful of sugar, one hot mashed potato, one 
 teaspoonful of soda, salt. Mix with warm water. 
 
 SQUASH BISCUITS. 
 Sift squash as for pies, and to a pint put one quart raised 
 dough, add two tablespoons of butter and one of sugar. 
 Beat thoroughly and set to rise. Put sugar and water on 
 top after they are baked. 
 
 CREAM TARTAR BISCUITS. 
 
 Two cups of sweet milk, piece of butter size of an egg, 
 two large teaspoonfuls of cream tartar, one teaspoonful of 
 soda, little salt. Have a hot oven. Mix soft. 
 
 BUTTERMILK BISCUITS. 
 
 One quart of flour, two teaspoons cream tartar, two tea- 
 spoons soda, one coffee cup of buttermilk, salt ; mix soft. 
 
 GRAHAM CAKES. 
 
 Two eggs, one cup of sugar, one-half cup of molasses, 
 two and one-half cups of flour, one teaspoon of soda, one cup 
 of buttermilk, one teaspoon of all kinds of spice, butter size 
 of an egg, one cup of raisins, stoned and chopped. Bake in 
 gem pans. 
 
 EMMA'S GRAHAM BREAD. 
 
 Two cups of flour, one cup of graham meal, one-half pint 
 of scalded milk into which put three large iron spoons of 
 molasses and a little salt. IVlix graham with flour, add the 
 wetting while warm, lastly add one-third of a yeast cake dis- 
 aolved in luke warm water; add a little water if needed; rise 
 
 We Handle the Best Graham Flour 
 
52 
 over night, mold into loaves in the morning, and rise in pans 
 Hke yeast bread. This makes one loaf. 
 
 MUFFINS. 
 
 One cup of milk, one egg, two tablespoonfuls of sugar, 
 one of melted butter, two teaspoon fuls cream of tartar, one 
 of soda, flour to make a batter as thick as cup cake. Bake 
 in a roll pan in a very quick oven. 
 
 GKAHAM MUFFINS. 
 One and one-half cups gi-uham flour, one and one-half 
 cups of flour, two cups of buttermilk, one egg, two table- 
 spoons of sugar, one tablespoon of melied butter, one tea- 
 spoon of soda, salt. 
 
 SALLY LUNN. 
 One quart of flour, piece of butter size of egg, three ta- 
 blespoons of sugar, two eggs, two cups of milk, two tea- 
 spoons of cream tartar, one teasjDOon of soda, salt. Scatter 
 cream tartar, salt and sugar into flour, add eggs, butter 
 melted, and one cup of milk ; dissolve soda in remaining cup, 
 and stir all together steadily a few minutes. Bake in two 
 round pans. 
 
 POPOVERS. 
 
 Two cups of milk, two even cups of flour, two eggs, one 
 teaspoon of salt. Bake one-half hour. 
 
 OATMEAL. 
 Pour two cups of boiling water on ore cup of Nudavene 
 Flakes, add a scant teaspoonful of salt, and boil one hour in 
 a double kettle. Serve with cream. 
 
 Stir one large cup of H. O. into a pint and a half of boil- 
 ing water, salt to taste ; boil from three to five miuvites, stir- 
 ring constantly, and serve hot or cold with milk, cream, sugar 
 or syiup. Or fry in slices after cooling thoroughly, and 
 serve with butter, sugar or syrup. 
 
 Try our Pure Maple Syrup 
 
^c 
 
 I WANT SOME MORE." 
 
 "' •' ?i ■■gjIfflff'-'gMBe^-'^ 
 
 FERTECT 
 
 " I want some more." — Oliver Twist. 
 
 This immortal remark of Oliver's was occasioned by the 
 sly action of the cook in substituting H-O for the commoner 
 brands of oatmeal. Taken at breakfast H-0 acts as a 
 natural system tonic, and aids largely in removing the evils 
 of dyspepsia and indigestion. It costs more and is worth 
 more than other oats. 
 
 The H-0 Company. 
 
 -FOR SALE BY- 
 
 W. H. MANSFIELD & CO., Putnam, Ct. 
 
>\ HAVE ^ HOT \v 
 
 ]R0jal. Milk EigeRit) 
 
 At Every Meal. 
 
 Serve them hot, and you will find them of the 
 most delicious flavor, and the most desirable of any 
 biscuit manufactured. 
 
 DIRECTIONS. 
 
 Place in a hot oven, immediately before breakfast, din- 
 ner, lunch or tea, a sufficient number for the table, and when 
 wanned through place upon table and use while hot. 
 
 Caution — Do not let them renain in oven long enough 
 to burn. 
 
 Those who have tried them in this way will use 
 no other kind of cracker. Each cracker is stamped 
 "Parks & Savage Royal." There are none genuine 
 without our name, as we are the only manufacturers 
 of this celebrated Biscuit. 
 
 (Ask your grocer for them.) 
 
 Parks Sl Savage, 
 
 HARTFORD, CONN. 
 
 -FOR SALE BY 
 
 W, H, MANSFIELD & CO, 
 
CAKE. 
 
 A TEST FOE SPONGE CAKE. 
 
 Put a piece of white paper into the oven, close the door 
 and open in five minutes. If the paper is a rich yellow, the 
 oven is right ; if a light yellow it is too cool ; if a dark brown 
 too hot. For pound cake it should color the paper light 
 brown ; for cup cake, the same or hotter ; for molasses and 
 and all thin roll cakes, the jjaper should be dark brown. 
 
 FRUIT CAKE. 
 
 One pound of butter, one pound of sugar, one pound of 
 eggs, two pounds of currants, two pounds of raisins, one and 
 onequaiter pounds of citron, one pound of flour, one cup of 
 molasses, one teaspoonful of soda, one nutmeg, one table- 
 spoonful of cloves, one tablespoonful of cinnamon, and a half 
 teasj)oonful of mace. This makes two large loaves. If too 
 dry, moisten with a little strong coffee. 
 
 RIBBON CAKE. 
 
 Two and a half cups of sugar, one of butter,one of sweet 
 milk, one teaspoon Royal Baking Powder, four cups of flour, 
 four eggs. Reserve a third of this mixture, and bake the 
 rest in two loaves of the same size. Add to the third re- 
 served one cup of raisins, one-fourth pound of citron, one 
 cup of currants, two tablespoons of molasses, one teaspoon 
 each of all kinds of spice. Bake in tin same size as other 
 loaves. Put the three loaves together with the white of an 
 egg or jelly, placing the fruit leaf in the middle. Frost loaf. 
 
 JUMBLES. 
 
 One and a half cups of sugar, three-foui-ths of a cup of 
 butter, three eggs ; three tablespoons sweet milk, one heap- 
 ing teaspoon Royal Baking Powder. Mix with sufficient 
 flour to roll ; roll and sprinkle with sugar and a little mace. 
 
 NEAPONITAN CAKE. 
 
 White cake : One cup of butter, two cups of sugai', one 
 cup of milk, two cups of flour, one cup of coi'n starch ; one 
 teaspoon of soda, two teaspoons of cream tartar, whites of 
 
 Dried Fruits a Specialty, 
 
56 
 seven eggs beaten stiff. Mix the corn starch and flour to- 
 gether. 
 
 Dark cake : One cup of butter, one cup of molasses, one 
 cup of very strong coffee, two cups of brown sugar, four and 
 one-half cups of flour, four eggs, one teaspoon of soda in the 
 coffee, two teaspoons »f cinnamon, cloves and mace, one and 
 one-half pounds of currants, citron and raisins. 
 
 Filling and frosting : The whites of two eggs, juice of 
 two lemons and grated rind of one, and powdered sugar 
 enough to make a stiff frosting. 
 
 CAKE. 
 
 One pound of flour, one of butter, one of sugar, ten eggs, 
 one pound of raisins, one pound of English walnuts, one-half 
 pound of figs, one-half pound of citron, one large teaspoon 
 of mace, one tablespoon of molasses with a speck of soda,one 
 tablespoon of brandy or wine. Beat the eggs separately. 
 
 IMPERIAL CAKE. 
 
 Ten eggs, one pound of butter, one jiouud of sugar, one 
 of flour, one of English walnuts, one of raisins, one-quarter 
 of a pound of citron, one tablespoon of mace, one wine glass 
 of brandy. 
 
 NUT CAKE. 
 One cup sugai-, one-half cup of butter, one-half cup of 
 milk, two cups of flour, two eggs, one teaspoon Royal Bak- 
 ing Powder, one cup of nuts and one cup of raisins chopped 
 together. 
 
 PLYMOUTH CAKE. 
 
 One-half cup of butter, one and one-half cups of sugar, 
 two cups of flour, three egga, two-thirds of a cup of milk,one 
 teaspoon of Royal Baking Powder. 
 
 PORK CAKE. 
 
 One-half pound of pork chopped fine, pour over this one 
 cup of boiling water, then add one cup of sugar, one.half cup 
 of molasses, one teaspoonful of soda, two pounds of fruit 
 more or less, four and one-half cups of flour according to the 
 fruit used, spices of all kinds, and lemon. 
 
 Use Old Reliable Tomatoes. 
 
MARBLE CAKE. 
 
 Light : Whites of four eggs beaten to a froth, one and 
 one-half caps of white sugar, one-half cap of butter beafce i 
 with the sugar, one-half cup of sweet milk with one-half tea- 
 spoon of soda, one teaspoon of cream tartar in two and one- 
 half cups of flour. Flavor with lemon. 
 
 Dark : Yolks of four eggs, one whole one, one-half cup 
 of butter, one cup of sugar, one-half cap of molasses with 
 one-half teaspoon of soda, two cups of flour, spice of all 
 kinds, and fruit. Add a little more flour for the fruit. 
 
 BRIDE'S CAKE. 
 
 Two coffee cups of sugar, whites of nine eggs, small cup 
 of butter. Cream the butter and sugar. Beat the whites to 
 a stiff froth and add one cup of milk with a small cup of corn 
 starch dissolved in it, one even teaspoon of cream tartar, 
 one-half teaspoon of soda dissolved in a little water, two 
 cups of flour. Sift the cream tartar in the flour. Mix well 
 the butter, sugar and eggs ; add the corn starch and milk 
 but do not beat, then add the flour. Mix again. Add the 
 soda the last thing and put in the oven instantly. Have a 
 slow, steady fire. Flavor with almond. 
 
 WALNUT CAKE. 
 
 Whites of five eggs, one and one-half cups of sugar, one- 
 half cup of butter, one-half cup of milk, two cups of flour, 
 one-half teaspoon soda, one of cream tartar. Cream butter 
 and !-ugar with the hand, add one cup of flour, with cream 
 tartar, soda in milk, last cup flour. Beat up light, -add 
 vaoilla and one large cup of walnuts. 
 
 DELICATE CAKE. 
 
 One cup of sugar, one-half cup of butter, whites of 
 four eggs, two cups of flour, one teaspoon Royal Baking 
 Powder, one cup of milk, one teaspocnful almond. 
 
 W^HITE MOUNTAIN CAKE. 
 
 Six eggs, six cups of flour, three cups of sugar, two cups 
 of butter, one cup of milk, one-half teaspoonful of soda, one- 
 teaspoonful of cream tartar. 
 
 Use Old Reliable Corn 
 
58 
 ICE CREAM CAKE. 
 
 Two cups of sugar, one cup of butter, one cup of milk, 
 three scant cups of flour, one teaspoonful of cream tartar, 
 one-half of soda, flavor with vanilla, M'hite of three eggs put 
 in last, yolks not used. This makes two thin loaves to put 
 filling between. 
 
 Filling : Two tablesj)oons of gelatine dissolved in six 
 teaspoons of cold water ; pour this over one cup and a half 
 of powdered sugar, beat half an honr. Flavor with vanilla. 
 Butter tin in which cake is to bake, in this spread the filling 
 and let it stand over night. Put this between the cakes 
 
 with white of an egg. 
 
 DARK CAKE. 
 
 One-half coffee cup of sugar, one-half coffee cup of mo- 
 lasses, one- half cup of buttermilk, one-half cup of butter, 
 one-half cup of raisins, one egg, one teaspoonsful of soda, 
 one half teaspoonful of all kinds of spice. 
 GOLD CAKE. 
 
 One cup of sugar, one-half cup of butter, the yolks of 
 three eggs, one-half cup of milk, one teaspoonful of cream 
 tartar, one-half teaspoonful of soda, two scant cups of flour. 
 After adding the flour, beat well and then stir in lightly the 
 white of one egg beaten vei'y stiff. 
 
 LUNCH CAKE. 
 
 Two cups of sugar, one cup of butter, three eggs, one 
 cup of milk, two teaspoonfuls Royal Baking Powder, flour 
 enough for a stiff batter. Roll out about half an inch 
 thick and sprinkle with cinnamon ; roll up lightly, cut oft' 
 slices half an inch thick and roll them in sugar. Bake 
 
 quickly. 
 
 HATTIE CAKE. 
 
 Four eggs, two cups of sugar, one large spoonful of 
 butter, one cup of sweet milk, three cups of flour, two tea- 
 spoonfuls of Royal Baking Powder ; flavor. Bake in layers. 
 STRAWBERRY SHORTCAKE. 
 
 One quart of flour, three tablespoons of butter, one 
 large cup of sour cream, one egg, one tablespoonful of white 
 sugar, one teaspoonful of soda. 
 
 Use Mansfield's Flavoring Extracts 
 
59 
 ORANGE CAKE NO. 1. 
 
 The yolks of four eggs beaten with one and one-half 
 cups of sugar. Add the whites of two eggs beaten stiff, 
 one-half of ice water with one-half teaspoon of soda in it, 
 two cups of flour with a teaspoon of cream tartar, juice and 
 grated rind of one orange. Bake in sbuare pans, and frost 
 between the layers. 
 
 Frosting: Two cups of sugar and two-thirds of a cup 
 of water boiled without stiring till it will thread on the point 
 of a skewer ; pour it in a fine stream over the beaten whites 
 of two eggs to which a saltspoon of cream tartar has been 
 added, beating steadily all the time. Add slowly the juice 
 and grated rind of one orange and beat till it will harden on 
 the cake- 
 
 ORANGE CAKE NO. 2. 
 
 One-half cup of butter and one cup of sugar beaten to a 
 cream, whites of four eggs, one and one-half cups of flour, 
 one-half cup of milk, one teaspoonful of cream tartar, one- 
 half teaspoouful of soda, one tablespoonful of orange juice 
 and a little of grated rind. 
 
 Frosting : Ooe cup of sugar, one-third of a cup of hot 
 water boiled until it will string. Have ready the white of 
 one egg beaten stiff, add one saltppooniul of cream tartar ; 
 pour the syrup slowly on the egg, beating all the time, add 
 one teaspoonful of orange juice and a little of the grated 
 rind : beat until it will go on the cake without ruuniug. 
 SPICE CAKE. 
 
 One and one-half cups of sugar, one-half cui^ of molas- 
 ses, one cup of butter, one cup of milk, three cups of flour, 
 two eggs, one-half teaspoon of soda, salt, and spice of all 
 kinds. 
 
 SNOW CAKE. 
 
 One cup of butter, one cup of sweet milk, two cups of 
 sugar, three cups of flour, whites of five eggs, two teaspoons 
 of Royal Baking Powder, a little mace. 
 
 SOUR CREAM FILLING. 
 
 One cup of sour cream beaten, one cup of raisins stoned 
 and chopped, one-half cup of chopped figs. 
 
 Our Teas take the lead every time 
 
60 
 ONE-EGG CAKE. 
 
 One cup of sugar, one-half cup of butter one egg, one- 
 half cup of milk, one teaspoonful of Royal Baking Powder, 
 one cup of currants, two cups of flour. 
 COFIEE CAKES. 
 
 One quart of flour, two teaspoons of Royal Baking Pow- 
 der, piece of butter size of egg rubbed into the flour. Meas- 
 ure one of sugar, putting two-thirds of it into the flour ; mix 
 with milk or milk and water ; roll out until one-half inch 
 in thickness. Spread the remainder of the sugar and cinna- 
 mon on and roll up like jelly cake, cutting oft in pieces one- 
 half inch in thickness. One egg is an improvement, but it 
 can be made without. 
 
 COFFEE CAKE. 
 
 Two cups of brown sugar, one cup of mo'asses, one cup 
 of butter, one cup of strong coftee, four cups of flour, four 
 eggs, one teaspoonful of soda, two teaspoonfuls each of cas- 
 sia, cloves, allsj^ice and nutmeg, one pound each of raisins 
 and currants, one-quarter of citron. 
 
 CREAM CAKE. 
 
 Two eggs, one-half cup cf sugar, one teaspoon of cream 
 tartar, one-half teaspoon of soda, a pinch of salt, one cup of 
 flour. 
 
 Filling : One cup of milk (boiling), two or three table- 
 spoons of sugar, one egg, one tablespoon of flour add to the 
 milk. After cooling, flavor to taste. 
 
 Frosting wade of the whites of two eggs, four table- , 
 
 spocns pulverized sugar ; spread on cake and cover with 
 
 cocoanut. 
 
 BEAUTIFUL CAKE. 
 
 One and one-half cups of sugar, one cup of butter, three 
 eggs, two and one-half cups of cups of flour, one-half tea- 
 spoon of soda, one of cream tartar, one-half cup milk. A 
 good cake to keep. 
 
 COLD WATER CAKE. 
 
 Two eggs, one cup of sugar, one-half cup of butter, one 
 teaspoon of cream tariar, one-half teaspoon of soda, oue and 
 a half cups flour, one-half cup cold water, lemon or vanilla. 
 
 Mansfield's Coffees are far famed 
 
Gl 
 MOTHER HUBBARD CAKE. 
 
 One cup of eggs, one and one-half cups of sugar, one 
 cup of butter, one and one-half cups of flour, one-half tea- 
 spoon Royal Baking Powder. Beat flour and butter to a 
 cream ; beat eggs and sugar very light, put all together, add 
 baking powder last. 
 
 WHITE CUP CAKE. 
 
 One cup of butter, two of sugar, three of flour, one of 
 sweet milk, one teaspoonful Royal Baking Powder, the 
 whites of four eggs well beaten. 
 
 SPONGE CAKE NO. 1. 
 
 Beat well together the yolks of ten eggs with one pound 
 of powered sugar, then stir in the whites beaten to a stiff 
 froth. Beat the whole together ten or fifteen minutes, then 
 stir in gradually one-half pound sifted flour. Flavor with 
 nutmeg or the grated rind of half a lemon. Bake im- 
 mediately. 
 
 SPONGE CAKE NO. 2. 
 
 Three eggs, one and a half cups of sugar, one-half cup 
 of cold water, two cups of flour, one teaspoonful Royal Bak- 
 ing Powder, pinch of salt, flavor with vanilla or lemon. 
 MOONY CAKE. 
 
 Six eggs, two coffee cups of sugar, one coffee cup of 
 butter, one coffee cup of milk, two teaspoonfuls Royal Bak- 
 ing Powder, three coffee cups of flour. 
 DAYTON C.IKE. 
 
 One cup of butter, two cups of sugar, three cups of 
 flour, one-half cup of milk one-half teaspoonful of soda, one 
 teaspoonful of cream tartar, six eggs. This is very nice and 
 will keep three months, spiced a good deal with two pounds 
 of raisins, two pounds of currants, one pound of citron 
 
 chopped. 
 
 DEXTER CA.KE. 
 
 Rub a half cup of butter and one cup of sugar to a 
 
 cream, add the whites of three eggs well beaten ; then add a 
 
 half cup of milk in which is dissolved half teaspoonful of 
 
 soda, beat well then add two cups of flour in which is stirred 
 
 Specialty of Imported Canned Goods 
 
62 
 one teaspoonful of cream tartar ; one teaspoonful of vanlla. 
 Bake in three tins. 
 
 Frosting : Yolk of three eggs, one cup of pvilverized 
 sugar, beat fifteen minutes ; flavor and spread between the 
 layers and on top. 
 
 CIKCLE CAKE. 
 
 One cup of sugar, one-half cup of butter, two eggs, one- 
 half cup of milk, one-half teaspoon of soda, one teaspoon of 
 cream tartar, two cups of flour. 
 
 Frosting for same : One cup of sugar, one-half cup of 
 milk, one square of chocolate, a bit of butter. 
 
 CHOCOLATE PIE. 
 
 Two cups of sugar, two-thirds of a cup of butter, yolks 
 of five eggs, whites of two, one cup of milk, three and one- 
 half cups of floui-, one teaspoon Royal Baking Powder. 
 
 Mixtiu'e for fillirg : Whites of three eggs, one cup and 
 a half of sugar, three tablespoonfuls of grated chocolate, one 
 teaspoonful of vanilla. 
 
 Bake the cake on Washington pie plates and spread the 
 mixture between the layers and over the top of each pie, first 
 allowing the pie to cool. Thisi makes two pies. 
 
 POUND CAKE. 
 
 One pound of sugar, one pound of flour, three-quarters 
 of a pound of butter, two tablespoonfuls of brandy, one- 
 quarter teaspoonful of soda, eight eggs, one-quarter pound 
 of citron, one pound of raisins. 
 
 CORNUCOPIAS. 
 
 One and one-half cups of sugar, two cups of flour, one- 
 half cup of cold water, three eggs, one teaspoonful of cream 
 tartar, one-half teaspoonful of soda, little salt. Bake in 
 small tins and roll up like cornucopias. 
 
 BLUEBERRY CAKE. 
 
 Four cups of flour, one cup of sugar, two eggs, one-half 
 cup of melted butter, one and one-half teaspoons of cream 
 tartar, one teasj^oon of soda, one pint of berries rubbed in a 
 dish of flour. 
 
 Try Millar's Royal Paragon Cheese 
 
G3 
 TEA CAKE. 
 
 Three cups of floui', one teaspoon of cream tartar, a little 
 salt, butter size of an egg, half cup of sugar. Mix together, 
 then add one and one-half cups of milk, one egg, and half 
 teaspoon of soda. 
 
 POVERTY CAKE. 
 One cap of batter, one and one-half cups of sugar, three 
 cups of flour, one and one-half cups of raisins (stoned), one 
 cup of milk, two eggs, one half teaspoon of soda in one-half 
 cup of molases, one-half teaspoon of cinnamon, clove and 
 nutmeg. 
 
 CUP CAKE. 
 Two cups sugar, one cup of milk, four eggs, one-half 
 cup of butter, two teaspoonfuls of Royal Baking Powder, 
 three and one-half cups of flour. 
 
 LEOPARD CAKE. 
 One and one-quarter pounds of butter, one and one- 
 quarter pounds of sugar, one and one-quarter pounds of 
 flour, a tablespoon of mace. Divide the quantity for dark 
 part. Three pounds of raisins, one-half pound of citron, one 
 scant cup of molases, one-quarter of a teaspoon of soda 
 lemon and brandy, one teaspoon of clove and cinnamon. 
 Drop in like marble cake. . • 
 
 CHOCOLATE CAKE. 
 One cup of sugar, one-half cup of butter, one-half cup 
 of milk, one cup of flour, one-half cup of cornstarch, whites 
 of three eggs, one teaspoon of Royal Baking Powder, two 
 squares of chocolate (melted). 
 
 LEMON CAKE 
 Two cups of sugar, one-half cup of butter, one cuj) of 
 milk, three and one half cups of flour, three eggs, two tea- 
 spoonfuls of cream tartar, one teaspoonful of soda. Bake in 
 four layers. 
 
 Filling: Grate the rind of three small or two large 
 lemons and a'ld the juice with one cup of sugar, one egg, 
 one-half cup of water, one teaspoonful of flour, and one tea- 
 spoonful of butter. Boil until it thickens, then place be- 
 tween the layers of the cake. 
 
 Evaporated Fruits in their season 
 
64 
 CORNSTARCH CAKE. 
 
 One and one-half cups of sugar, one-half cup of butter, 
 one-half cup of milk, one-half cup of cornstarch, one and 
 one-half cups of flour, one teaspoonf ul of Royal Baking Pow- 
 der, whites of six eggs beaten to a froth and stirred in last. 
 MOLLIE'S CAKE. 
 
 Two cups of sugar, one-half cup of butter, three cups of 
 flour, one cup of milk, four eggs, yolks and whites beaten 
 separately, two teaspoonfuls of Royal Baking Powder. Sift 
 cream tartar and soda with the flour, cream butter and su- 
 gar, add beaten yolks of eggs, mix well, then tlie flour and 
 milk, and lastly whites of eggs. 
 
 FARMER'S FRUIT CAKF. 
 
 Wash thoroughly three cups of dried apples, and soak 
 over night. Drain ofi" the water through a seive, cliop them 
 slightly, then simmer two hours in three cup of molasses, 
 then add two eggs, one cup of sugar, one cup of sweet milk 
 or watei*, three quarters of a cup of butter, one-half teasi^oon- 
 ful of soda, flour to make quite a stiff batter, cinnamon, clove 
 and other spices to suit the taste. 
 
 HARLEQUIN CAKE. 
 
 One cup of butter, two cups of sugar, three eggs (yolks), 
 one cup of milk, three cups of flour, one measure each of 
 Horsford's bread preparation, one teaspoonf ul of cream tartar, 
 one-half teaspoon of soda, three eggs, (w^hites), mix in the 
 order giveji. Then divide the dough in four equal parts ; 
 have two parts the color of the dough, flavor one with ex- 
 tract of orange, the other with vanilla, color the third with 
 two squares of chocolate melted, color the fourth with pink 
 coloring and flavor with strawberry, then bake each. When 
 done lay a light, then a chocolate, then a light, then jDink. 
 Between the layers spread lemou jelly, and frost with white 
 frosting. 
 
 Lemon jelly : Beat one egg, add one cujd of water, the 
 grated rind and juice of one lemon, pour this slowly over 
 one cup of sugar mixed with two tablespoonfuis of flour. 
 Cook until quite smooth. 
 
 Best Results from Mansfield's Extracts 
 
[ 65 
 
 ANGEL CAKE. 
 
 One cup of flour, one and one-half cups of sugar, one 
 teaspoonful of cream tartar. Sift the whole four times. 
 Beat the whites of eleven eggs to a froth on a large platter, 
 add one teaspoonful of vanilla, then add the flour< sugar, and 
 a little salt very lightly. Bake in an ungreased pan slowly 
 forty minutes, the pan must have a tube in it ; let it remain 
 in the pan until cold. 
 
 TAVE'S CAKE. 
 
 Yolks of six eggs, one whole egg, one and a half cups 
 of sugar, one-half cup of milk, one-half cup of butter, one- 
 half cup of cornstarch, one and one-half cups of flour, one- 
 half teaspoonful soda, one teaspoonful cream tartar. 
 
 WHIPPED CREAM CAKE. 
 
 Three eggs, one cup of sugar, one-half cup of sweet 
 milk, one teaspoonful cream tartar, one-half of soda (in the 
 milk), one cup of flour ; vanilla. Bake in layers. 
 
 Filling : "Whip one large cup of sweet cream, three 
 tablespoonfuls of sugar, and flavor with vanilla. 
 
 SPICE CAKE. 
 One cup of molsses, with one teaspoonful of soda, one 
 cup of sugar, one cup of butter, one cup of sour milk, two 
 eggs, one cup of raisins, one teaspoon of all kinds of spices, 
 flour not to stiff, beat thoroughly. 
 
 MELTED BUTTER CAKE. 
 
 One and one-half cups of sugar, two-thirds of a cup of 
 milk, three eggs, one teaspoon of cream tartar, one-half tea- 
 spoon of soda. Add oi.e-half cup of melted butter the last 
 thing before putting into the oven. 
 
 TEA CAKES. 
 
 One scant half cup of sugar, two eggs one-half cup of 
 melted butter, one and one fourth cups of milk, one teaspoon 
 of soda, two teaspoons of cream tartar, flour to make a stiff 
 batter. Bake in gem pans. 
 
 DELICIOUS CAKE. 
 
 Two cups of sugar, one cup of butter, one cup of milk, 
 
 Latest Specialties in Grocery line at Mansfield's 
 
66 
 three eggs, one teaspoonful Koyal Baking Powder, three 
 cups of flour. 
 
 CEEAM CAKES. 
 One cup of boiling water, one-half cup of butter, one 
 cup of flour, and three eggs. Let the water and butter come 
 to a boil, then stir in the flour and let it cook a minute or 
 two. Take from the stove and break in the eggs, one at a 
 time. Stir till thoroughly mixed, then drop in pans. This 
 will make a dozen cake . Bake in quite a hot oven until the 
 butter, which comes to the surface in bubbles, disappeai'S. 
 Cool in the pans. 
 
 Filling : One cup of sugar, one-half cup of flour, one 
 egg, one pint of milk. Cook like custard. Flavor with va- 
 nilla. 
 
 NELLS CHOCOLATE CAKE NO. 1. 
 One cup of sugar, one-half cup of butter, one-half cup 
 of milk, two eggs, two cups of flour (two-thirds full), one 
 even teaspoon soda. 
 
 Mixture : One-half cake chocolate, grated, one-half cup 
 of milk, two heaping tablespoon of sugar, yolk of one egg. 
 Cook until it thickens, stin-ing all the time, and mix with the 
 cake. Flavor with vanilla. 
 
 CHOCOLATE CAKE NO. 2. 
 OniR cup sugar, one-half cup of butter, one-half cup of 
 water, one and one-half cups of flour, two eggs, one square 
 of chocolate, one teaspoonful cream tartar, one-half teaspoon 
 • of soda, one teaspoon vanilla. Beat butter and sugar to a 
 cream ; dissolve soda in water ; mix cream tartar in flour ; 
 dissolve chocolate and beat in before j utting in the flour. 
 Bake in one sheet. 
 
 CHOCOLATE CAKE NO. 8. 
 One cup of sugar, two eggs, one-half cup of milk or wa- 
 ter, two cups of flour, one-half cup of butter, one teaspoon 
 Koyal Baking Powder, one square of chocolate ; vanilla. 
 LIGHT CAKE. 
 One cup of butter, two cups of sugar, two cups of flour, 
 one cup of milk, one cup of cornstai'ch, whites of five eggs, 
 
 Edam, Pineapple, Cream and Domestic Cheese 
 
67 
 one teaspoonful of soda, two teaspoonfuls of cream tartar. 
 Flavor with vanilla. This is enough for two cakes, and the 
 cakes should be cold before the frosting is put on. Bake 
 the cake in sheets. 
 
 Caramel frosting : Two cups of sugar, one cup of milk, 
 piece of butter size of walnut. Boil twenty minutes and 
 then take from the stove and beat rapidly until cool enough 
 to spread on the cake. Melt some chocolate and put a thin 
 coating over the top of the boiled frosting. 
 LEMON CAKE. 
 
 Make this cake the same as -'Light Cake," omitting the 
 flavoring. If prefered, take an extra cup of flour instead of 
 the cornstarch. Bake in thin sheets. 
 
 Lemon filling : Juice and grated rind of one lemon ; 
 one egg, one cup of sugar, one teaspoonful of flour, butter 
 size of a walnut. Stir it over the steam of a teakettle until 
 thoroughly heated. Tho boiled frosting is very nice on this 
 
 SILVER CAKE. 
 
 One cup of butter, two cups of sugar, three cups of 
 flour, one-half cup of milk, one teaspoonful of cream tartar 
 and one-half of soda, whites of eight eggs, 
 TEA KISSES. 
 
 Half a cup of butter, two cups of flour, one cup of su- 
 gar, two eggs beaten stiff, two tablespoons of milk, two tea- 
 spoons Royal Baking Powder. Dip out by the teaspoonful • 
 spreas far apart on a pan. Sprinkle with powdered sugar 
 and bake in a quick oven. It takes but a few minutes, and 
 they are very nice. 
 
 BROWN SUGAR CAKE. 
 
 Two and one-half cups of brown sugar, one cup of but- 
 ter, one half cup of milk, three eggs, three cups of flour, two 
 teaspoonfuls of Royal Baking Powder, one-third of a tea- 
 spoonful of nutmeg, one teaspoonful of molasses, one cup of 
 currants, one cup of raisins, one-quarter of a pound of citron. 
 JAMES CAKE. 
 
 One and one-half cups of sugar, one cup of butter, two 
 eggs, two teaspoonfuls of molasses, one half cup sour milk. 
 
 Day and Martin's Blacking 
 
68 
 oue large teaspoonful of soda, two and one-half cups of flour, 
 all kind of spice. 
 
 GOOD ONE EGG CAKE. 
 One-half cup of butter, one and one-half cups of sugar, 
 one cup of sweet milk, one egg, two teaspoonfuls Royal 
 Baking Powder, one cup of raisins chopped fine, three very 
 scant cups of sifted flour, flavor. 
 
 FILLING AND FROSTING FOR CAKE 
 
 RAISIN FILLING 
 
 Take one cup of white sugar, put it into a tin basin with 
 enough water to dissolve it ; let it boil until it will harden in 
 cold water. Have ready a cupful of stoned and chopped 
 raisins, then beat the white of one egg to a stiff froth, put 
 with the raisins into the boiling sugar. Stir briskly, and 
 while warm put it between the layers of the cake. 
 CHOCOLATE FROSTING. 
 
 One cup of sugar, one-half cup of milk, piece of butter 
 half the size of an egg, one square of chocolate ; boil until 
 brittle. Beat it a while before putting on the cake. 
 
 FIG FILLING. 
 
 One cup of sugar, a sc^nt half cup of water, boil till it 
 forms a thick syi*up and add half a pound of figs chopped 
 fine. Cook two or three minutes, take from fiie and add the 
 juice of one lemon and the whites of two eggs beaten stiff. 
 When taken fro.u the stove it shoald be too thick to ran. 
 FROSTING. 
 
 One cup of sugar, four tablespoonfuls of water, boil 
 without stirring until it ropes ; white of oue egg well beaten, 
 one-quarter of a teaspoonful of cream tartar, flavor. Pour 
 the boiling syrup on the egg, slowly beating all the time. 
 Beat until cool enough to spread. 
 
 For Chocolate Frosting add two tablespoonfuls or more 
 of grated chocolate to the egg before pouring on the syrup. 
 
 Red and Blue Sugar for Cake 
 
69 
 COFFEE ICING. 
 
 One-half gill of strong coffee in a sauce-pan, add one 
 cupful of confectioners' sugar. Stir over the fire until warm. 
 Spread on cake. 
 
 PINK COLORING FOR CAKF AND CREA.MS. 
 
 One-quarter ounce each of cochineal, alum, cream of tar- 
 tar and salt of tartars, one gill of boiling water, one-quarter 
 pound of sugar. To the first three ingredients add the boil- 
 ing water and put in a porcelain stew-pan. Let it stand on 
 the stove, without boiling, for twenty-five minutes ; add the 
 salts of tartar very gradually, stirring all the time ; add the 
 sugar, strain and bottle it. Use one or two teaspoonfuls, ac- 
 cording to the shade desired. 
 
 FROSTING WITHOUT EGGS. 
 Put four tablespoonfuls of sweet milk in a dish over a 
 slow fire ; when it simmers stir in slowly one cup of granu- 
 lated sugar, let it boil five minutes without stirring, then set 
 the dish in cold water or on ice and stir to a cream. This 
 frosting does not flake off, and with a little practice is per- 
 fect. Flavor according to taste. If it gets hard too soon 
 heat again. 
 
 BANANA FILLING FOR CAKE. 
 One cup of tine sugar, one half cup of boiling water, 
 boil until quite thick ; white of one egg, beaten stiff. Pour 
 boiling mixture over the egg, stirring constantly ; add three 
 bananas sliced thin, beat the whole together until cool and 
 thick enough to spread without running. 
 
 COCOANUT FILLING. 
 
 One grated cocoanut ; to one-half of this add whites of 
 three eggs, beaten stiff, one cup of powdered sugar ; lay this 
 between the cake. Mix with the remaining half of cocoanut 
 four tablespoons of powdered sugar ; spread on top for 
 frosting 
 
 Confectioners' and Powdered Sugar 
 
Elastic ^^ Starch 
 
 A great invention. Requires no cooking. 
 
 Makes collars and cuffs stiff and nice, 
 
 as when first bouo-ht new. 
 
 This Starch is made entirely different from 
 all other Starches, and is the only starch in 
 the United States that is put up by men 
 who have a practical experience in the 
 laundry business. How to laundry linen 
 has been kept a secret long enough, that 
 can and should be done in every family. 
 By using this Starch your Shirts, Cuffs 
 and Collars, will be just as stiff and nice as 
 when first bought new. A fcAV other advan ■ 
 tages this Starch possesses over all other 
 Starch is : It requires no cooking, keeps 
 the iron from sticking and linen from blis- 
 tering while ironing. The manufacturers 
 offer one hundi-ed dollars in gold, if this 
 Starch jnoves injurious to the finest of lin- 
 en. 
 
 J. C. Hubinger Bros' Co., are the inventors 
 and originators of the ELi STIC STARCH. 
 They didn't have to boiTow and steal the 
 name and fame of their neighbors in order 
 to sell this Starch. Beware of worthless 
 imitations which have recently been put '. 
 
 into the market to deceive the public. Be 
 sure that the name ELECTRIC, cut of the ] 
 
 flat-iron, and name of J. C. Hubinger Bros' ' 
 
 Co., New Haven, Conn., is upon the package i 
 
 without which it can not be genuine. Al- 
 ways in stock at i 
 
 W. h, Mansfield & Go's., Putnam. 
 
FOR BEST RESULTS USE 
 
 Mansfield's Flavoring Extracts 
 
 ^ P§jf9@|^ ffwi^ Ellll 8to§li ^ 
 
 FULL WEIGHT. 
 
 Endorsed by the best trade in this section. 
 
 None better and few if any Equal. 
 
 Don't Spoil Your Food 
 
 -BY USING- 
 
 POOR EXTRACTS 
 
 W. H. Mansfield & Co., Proprietors. 
 
 Mansfield's Ground Spices 
 
 ARE ABSOLUTELY PURE 
 
 Ground from Selected and Best Spices by experienced 
 spice millers, expressly for us, and not one single particle of 
 adulteration ever had, or will ever be added to them. 
 
 Of course they cost more than ordinary, and so called 
 pure spices, but they are certainly worth mole, as they are 
 stronger; thus in reality costing less. 
 
 For Sale in boxes and bulk. 
 
 W. U.Mansfield & Co. Prop. 
 
Canned * Goods 
 
 Largest Variety, Largest Stock, Finest Quality, Freshest 
 
 Goods most carefully Packed in Connec- 
 
 ticvit will be found at 
 
 W. H. MANSFIELD & GO'S 
 
 Consisting of all kinds Fruits, Vegetables, Meats, Fish, Soups, 
 
 Potted Meats and Poultry. French Vegetables in ghss and 
 
 tin. California Fruits in glass. 
 
 OiaB BEiiiABr^® Tomatoes 
 
 Packed expressly for us from selected stock. The Corn is 
 extremely TENDER, SWEET and free from silk. 
 
 The Tomatoes are also packed with extreme care from Per- 
 fection variety ; being ripe, yet always perfectly sound. 
 
 As we are heavy buyers in all lines of Canned Goods, we 
 are enabled to give lowest prices. 
 
 W. H. Mansfield & Co., Putnam. 
 
Cookies and Gingerbread, 
 
 MOLASSES DROPS. 
 
 One atid one-half cups of molasses, one-half cup of but- 
 ter, one-half cup of milk, one egg, one and one-half teaspoons 
 of soda, three and one-half cups of flour. 
 GINGER SNAPS. 
 
 One cup of molasses, one cup of light brown sugar, one- 
 half cuiD of butter and lard, one teaspoonful of salt, one tea- 
 spoonful of ginger, three scant teaspoonfuls of cream tartar, 
 one-half cup of boiling water in which stir two teaspoonfuls 
 of soda. Pour over the other ingredients and add Hour. 
 Roll thin. 
 
 SUGAR COOKIES No. 1. 
 
 One and one-half cups of sugar, one cup of melted but- 
 ter, one cup of sour milk, one e^g, one teaspoonful of soda. 
 Beat egg, stir in the other ingredients with just floar enough 
 so that the paste can be handled and moulded. Roll thin 
 and bake light but quickly. 
 
 SUGAR COOKIES No. 2. 
 
 Ona cup of sugar, one cup of butter, one egg, thi-ee ta- 
 blespoons of buttermilk, one-half teaspoon of soda; mix quite 
 hard. 
 
 SUGAR COOKIES No. 3. 
 
 Two cups of sugar and one cup of butter beaten to 
 cream ; yolks of three eggs beaten and added, one teaspoon 
 of soda, two tablespoons of sour milfe; floiir to make stiff. 
 Roll thin. 
 
 MOLASSES COOKIES No. 1. 
 
 One and one-half cups of molasses boiled ten minutes, 
 one-half cup of butter, one teaspoon of soda, flour to make 
 stiff. Roll thin and bake quickly. 
 
 Imported Vegetables in Glass. 
 
74 
 MOLASSES COOKIES No. 2. 
 One cup of sugar, two cups of molasses, three-fourths of 
 a cup of butter, two-thirds of a cup of boiling w^ater, two 
 small teaspoons of soda dissolved in the hot water, one tea- 
 spooa ginger ; salt. Knead as little as possible. Roll thin 
 and bake quickly. 
 
 BELKNAP COOKIES. 
 One cup of sugar, one cup of butter, three eggs, one 
 quart of flour, one and one-half teaspoons of Royal baking 
 powder, one-half nutmeg. 
 
 BAKER'S SQUARES. 
 Two cups of molasses, one heaping cup of butter, one 
 cup of sugar, two-thirds of a cup of sour milk, two table- 
 spoonsful of ginger, two teaspoonfuls of soda in the molass- 
 es and one in the milk, two eggs, flour to knead. Mix over 
 night. Roll thick and cut with a square cutter. Bake a 
 
 light brown. 
 
 GINGER COOKIES. 
 
 One cup of sugar, one cup of molasses, one cup of but- 
 ter, three teaspoons of ginger, one egg, two teaspoons of soda 
 dissolved in six tablespoons of hot water, salt to taste. Bake 
 in a quick oven. 
 
 SPONGE GINGERBREAD. 
 
 One and one-half cups of molasses, one-half cup of melt- 
 ed butter, one good teaspoonful each of soda, salt and gin- 
 ger, one cup of boiling water, flour enough for a thin batter 
 as for sponge cake. Bake in thin sheets in a quick oven. 
 SNICKER-NOODLES. 
 
 Two eggs, two cups of sugar, three-quarters of a cup of 
 butter, one cup of milk, two teaspoons Royal Baking Powder, 
 four cups of flour. Drop in buttered pans. Sift over ciuna 
 mon and sugar just before putting into the oven. 
 HERMITS. 
 
 One and one-half cups of sugar, one cup of butter, three 
 eggs, one-half teaspoonful of soda, ©ne teaspoonful each of 
 nutmeg, cassia aud allspice, one cup raisins chopped fine, one- 
 half cup of citron, chopped, flour to roll. Quick oven. 
 
 Mansfield's Spices are Perfection. 
 
75 
 CHOCOLATE COOKIES. 
 One cup of butter, one and one half cups of sugar, two 
 eggSjOne teaspoon of soda dissolved in a little milk,four cups 
 flonr,two teaspoons cream tartar,two squares melted chocolate 
 MARIE'S NUT WAFERS 
 Two eggs, one and three-quarters cups sugar, one-half cup 
 butter, one quart nuts chopped tine, as little flour as possible 
 to roll thin. 
 
 SOFT GINGERBREAD. 
 One-half cup of molasses, one-half cup of sugar, one egg, 
 butter size of an egg,one-half cup of buttermilk,one teaspoon 
 of soda, one cup of raisins, chopped, two cups of flour. 
 
 COFFEE GINGERBREAD 
 
 One egg, one cujd of molasses, one cup of coffee, one tea- 
 spoonful of soda, one-half cup of butter, one-quarter of a tea- 
 sj)oonful of all kinds of spice, one-half cup of sugar, three 
 cups of flour. Bake in a thin sheet. 
 
 NICE DOUGHNUTS No. 1. 
 
 Two eggs, one cup of sugar, one tablespoonful of lard, 
 one cup of buttermilk or sour milk, a teaspoonful of soda, a 
 little salt and nutmeg. 
 
 DOUGHNUTS No. 2. 
 
 One cup of sugar, two eggs, two-thirds of a cup of sweet 
 milk, two teaspoons of Royal Baking Powder, two and one- 
 half teaspoons of melted butter, nutmeg, salt, and a tiny bit 
 of cinnamon. Mix soft. 
 
 TRIFLES. 
 
 Beat one egg to a stiff froth, add a little salt and flour 
 enough to make very stiff. Roll as thin as a wafer and fry in 
 hot lard. 
 
 BAKER'S GINGERBREAD. 
 
 One cup of molasses, one cup of sugar, two eggs, one 
 cup of sour milk, one cup of butter, three teasjDoonfuls of so- 
 da, one teaspoonful of ginger ; flour enough to roll ; cut in 
 quite thick squares; just before putting into the oven cover 
 with the beaten white of one egg. 
 
 Old Reliable Soap makes the clothes white. 
 
76 
 WA.RM GINGERBREAD. 
 
 One cup of molasses, one cup of sugar, four tablespoon- 
 fuls of butter, two teaspoonfuls each cf soda and ginger, two 
 cups of flour ; salt, one cup of boiling water put in just be- 
 fore putting into the oven. 
 
 COFFEE CAKES (GERMANj. 
 One quart of flour,one-balf cup of butter, one cup of 
 sugar, one cup of sweet mi'k, two teaspoons of 
 cream tartar, one teaspoon of soda. Mix and roll an inch 
 thick. Sprinkle on the dough one-third of a cup of sujT;ar 
 mixed with one teaspoon of cinnamon, and roll like a jelly 
 roll. Cut off the thickness of cookies and bake, being careful 
 not to have them too near together in the pan. These are 
 very nice to ea+ with coffee in place of doughnuts. 
 
 COTTAGE CHEESE. 
 Heat sour milk with a gentle heat (it is a good way to 
 set tlie pan over a kettle of warm but not boiling water) until 
 the whey separates from the curd. Pour off the whey with 
 care, put the curd into a bag, and hang it to drip for several 
 hours. Do not squeeze it. Work it with a spoon or with 
 the hands until it is soft and even, salt it. add a little cream 
 or butter, mould into round balls, or leave it to be served in 
 small saucers. It should be eaten while fresh. 
 
 BONNY-CLABBER, OR LOPPERED MILK. 
 
 Set a china or glass dish of skimmed milk away in a warm 
 place, covered. When it turns — i. e., become a smooth, firm, 
 but not tough cake, like blancmange — serve in the same dish. 
 Cut out carefully with a large spoon, and put in saucers with 
 cream, powdered sngar, and nutmeg to taste. It is better if 
 set on the ice for an hour before it is brought to the table. 
 Do not let it stand until the whey separates from the curd. 
 Few people know how delicious this healthful and simple des- 
 sert can be made, if eaten before it becomes tough and tart, 
 with a liberal allowance of cream and sugar. There ar3 not 
 many jellies and creams superior to it. 
 
 Try Our Superior Ground Ginger 
 
BENSDORP'S 
 iRoyiil 3)Mfch 
 
 -#t@k©e©lal£ei 
 
 See that the covei' of every can 
 of Cocoa bears this stamp. 
 
 For all choice ©@©king purposes, as well as S^lnMag, 
 this Cocoa is not only the best,j but more conven- 
 ient and economical than chocolate in cake 
 form. Try it once in place of what 
 you are now using. For sale 
 and recommended by 
 
 W. H. Mansfield & Co. 
 
PIES. 
 
 PASTRY FOR ONE PIE. 
 
 One cup of flour, one large spoonful of butter and lard 
 mixed, one-half teaspoon of salt. Rub the lard into the flour 
 and wet with ice water uDtil it is a soft dough ; roll into a 
 thin sheet and spread butter over it. Fold the corners over 
 it and roll. 
 
 PUFF PASTE. 
 
 One half pound of flour. Make a hole in the middle and 
 put in a pinch of salt, then mix with the hand with cold 
 water. About one gill is necessary. Then roll to one-quar- 
 of an inch thick ; spread over it one-half pound of butter as 
 evenly as possible, fold it in four ; roll it again, fold as before 
 four times, for extra, five times. Use only flour sufiicient to 
 keep it from sticking. Cut it with a paste cutter and color 
 with the yolk of an e^q, and a little water. A quick oven as 
 for roasting beef. Do not open the oven for ten minutes. 
 They will be done in fifteen minutes. 
 TART PASTE. 
 
 Half cup of butter, half cup of lard, mixed, two cups of 
 flour, a half cup of sweet milk, one teaspoonful of cream tar- 
 tar and a half teaspoonful of soda. 
 
 le:\ion custard pie. 
 
 One cup of scalded milk, one-half cup sugar, two table- 
 spoons of flour, three eggs Take out whites of two eggs 
 for frosting. Grated rind of one lemon, piece of butter size 
 of an BQg. Beat together, then put in hot milk. When 
 slightly cool add lemon juice. Bake crust first, then spread 
 on filling and frost. Brown in oven. Beat frosting on a 
 plate a long time after the sugar is added. 
 
 We always sell Pure Lard 
 
79 
 LEMON PIE. 
 
 Two large lemons, one cup of water, one cup of sugar, 
 four eggs, two tablespoons of cornstarch or three of flour. 
 Grate the rind of one lemon, squeeze out juice and pulp of 
 both, add sugar and water ; separate white from yolks, beat 
 yolks and add to lemon; stir well and put in steamer, let it 
 steam until hot. This makes two pics. While steaming line 
 two plates with paste and bake, making holes in crust so it 
 will not blister. By the time crust is made filling is hot 
 enough to stir in, starch having been mixed with half a cup 
 of water, let it steam until thick. Beat whites of eggs to a 
 stiff froth, add four tablespoons of sugar and half a teaspoon 
 of lemon extract. Frost with this. 
 
 LEMON PIE (WITH FROSTING.) 
 
 Allow the grated rind and juice of two lemons, two cnps 
 of sugar, three eggh, and a piece of butter as large as an egg. 
 Rub smooth in some cold water two tablespoonfuls of corn- 
 starch. Have ready two cups of boiling water in a saucepan, 
 and stir into it the cornstarch until it looks clear. Then 
 pour into a dish and add the sugar and butter. When it 
 becomes nearly cool, add the yolks of three eggs and one of 
 the whites, beaten together, the grated rind and juice of the 
 lemons, and bake in two deej) plates of medium size, lined 
 with a delicate crust. Beat up the whites with two spoon- 
 fuls of sugar, very stiff, spread this over the pies after they 
 are baked, sprinkle with sugar and brown a few minutes in 
 
 the oven. 
 
 MOCK MINCE PIE. 
 
 Six soda crackers, two cups of cold water, one cup of 
 molasses one cup of brown sugar, one and one-half cups of 
 melted butter, one cup of chopped raisins, one cup of cur- 
 rants two eggs beaten light, one tablespoonful of cinnamon, 
 one teaspoonful of nutmeg, one of clove, one of salt and one 
 of black pepper. Wineglass of brandy or cider. This is 
 enough for four large pies. 
 
 BOILED CIDER PIE. 
 
 One quart of cider boiled down to one cupful, one heap- 
 
 Largest line of Crackersin the County 
 
80 
 ing cup siigar, two eggs, one heaping tablespoon of flour. 
 Before pouring on the crust add four teaspoons cold water 
 aud one teaspoon vanilla. Bake with two crusts. 
 SQUASH PIE. 
 One cup of strained squash, one egg, one and one-quar- 
 ter cups of riailk, one-half cup of sugar, nutmeg, and salt. 
 Enough for one pie. 
 
 CREAM PIE. 
 Line a deep pie plate with a rich paste ; beat the white 
 of an egg, add one pint of cream, sugar to taste ; beat all 
 together well but not whip ; flavor with nutmeg or vanilla and 
 bake as a custard pie. 
 
 APPLE PIE NO. 1. 
 Pare and slice enough apples to fill the plate or plates ; 
 add one cup of sugar to a plate, a little butter, two table- 
 spoons of water, and flavor with nutmeg, cinnamon, or ex- 
 tract of lemon. Bake until the apples are soft. 
 APPLE PIE NO, 2. 
 Stew enough apples for four pies, four eggs, two -thirds 
 of a cup of butter, one cup of sugar, a tablespoon of extract 
 of lemon. 
 
 BRAMBLES. 
 One coffee cup of raisins chopped fine with one lemon. 
 Add two crackers rolled fine, one cup of sugar, one egg, one- 
 fourth cup of milk; mix thoroughly. Have pastry cut into 
 squares and place a tablespoonful of the mixture in each one. 
 Moisten the edges Avith milk to prvent running out, and fold 
 over. This will make eighteen. 
 
 BANBERRIES. 
 One pound of raisins seeded and chopped, the juice and 
 grated rind of two lemons, two cups of sugar, two eggs. 
 Make a rich crust, out out with saucer, put a teaspoonful on 
 each, double up like a turnover, brush over with milk and 
 bake. This makes forty. 
 
 PUMPKIN PIE. 
 Pare and take out the seeds of a small pumpkin, stew it 
 
 Finest line of Canned Goods in tliis section 
 
81 
 dry and strain through a colander ; add two quarts of milk, 
 three eggs, three tablespoons molasses, and some sugar. 
 Season with cinnamon, ginger and salt. 
 
 LEMON PATTIES 
 
 Line small pattie pans with puff paste and fill with the 
 following mixture : Three eggs, two cups of sugar, grated 
 rind and juice of two lemons. Bake lightly. 
 
 RHUBARB PIE. 
 
 One cup of sugar, one egg, a small piece of butter, one 
 lemon, juice and rind, two tablespoons of flour or cornstarch, 
 one cup of chopped rhubarb, a little salt. Bake with two 
 crusts. 
 
 MINCE MEAT NO. 1. 
 
 Five pounds of meat, two pounds of suet, two pounds 
 of chopped raisins, one pound of whole raisins, one peck of 
 apples, two bowls of molasses, one bowl of vinegar, four 
 bowls of cider, four bowls of sugar, three tablespoonfuls of 
 cloves, three of cassia, three of allspice, and two of salt. 
 Three nutmegs, citron, currants and jelly if you like. 
 
 MINCE MEAT NO. 2. 
 Three and one-half pounds of beef, two of suet, seven of 
 apples, three and one-half of raisins, stoned, one of citron 
 and one of currants, one-half ounce of mace, one of clove, 
 one of allspice, one of cinnamon, and one-half of nutmeg, 
 one quart of cider, one pint of molasses, two pounds sugar, 
 one-half cup of salt. Sometimes a little change from the 
 this according to taste. 
 
 MINCE PIE MEAT NO. 3. 
 
 Two pounds of beef, four of apples, three of raisins, two 
 of sugar ; one teaspoonful of clove and one of cinnamon, 
 one-half pound of citron, one quart of cider, three pints of 
 cranberries chopped fine, one pint of molasses, a little butter 
 when the pies are made. 
 
 Headquarters for Dried Fruits 
 
HOT PUDDINGS 
 
 BLUEBEKRY PUDDING. 
 
 Two cups of sweet inilk, one cup of sugar, two eggs well 
 beaten, one tablespoonful of butter, four cups of floui*, with 
 one teaspoon of soda and two teaspoons of cream tartar sift- 
 ed through it. Stir in one pint of berries and steam one 
 hour. Serve with sauce. 
 
 CREAM PUDDING. 
 
 Mix with one and one-half cups of milk, two cups of flour 
 and one teaspoon of salt. Beat three eggs to a froth, and 
 just before baking add one cup of cream. 
 
 BAKED INDIAN PUDDING No. 1. 
 Two-thirds cup of Indian meal, one-third cup of flour, 
 mixed together : two- thirds cup of molasses, one egg. Beat 
 the egg in a bowl with the molasses and one teaspoonful of 
 cassia, one large teaspoonful of suet, if you have, if not a 
 small piece of butter ; salt. Let ono quart of milk come to a 
 boil, leaving one pint to stir in with the egg, molasses and 
 other ingredients. "When the irilk comes to a boil,stir in the 
 meal and flour gradually. Let it stand and cool before you 
 put in the egg. molasses, etc. Bake four hours. 
 
 INDIAN PUDDING No. 2. 
 
 One quart of scalding milk, one scant cup of meal. Stir 
 
 the meal soft with the molasses, then stir into scalding milk 
 
 a little Fait and cinnamon and meal. Let cook a few minutes. 
 
 Take ofl" stove and add half pint cold milk. Bake slowly two 
 
 hours. 
 
 BAKED INDIAN PUDDING No. 3. 
 
 Scald two quarts of milk, reserving one cupful cold,eigbt 
 tablespooufuls Indian meal, and one and one-half cups of mo- 
 lasses, one teaspoonful each of ginger, cinnamon and salt. 
 Take from the stove and when sufficiently cool add the cup 
 of milk, two eggs, butter size of an egg, one cup of stoned 
 raisins. Bake three or four hours with cover. To be eaten 
 hot with butter or cold with cream, which is much nicer. 
 
 We sell all popular Fruit Jars. 
 
83 
 EOLY-POLY PUDDING FOR BEREIES OR FRUIT. 
 
 One pint of milk, one-half teaspoonful soda, one quart of 
 flour, one teaspoonful cream tartar, butter size of an egg ; 
 cut it into flour ; add milk and soda. Roll it one inch thick 
 as soft as you can have it ; spread berries or fruit over this ; 
 sprinkle with sugar : roll it up and steam one hour. Serve 
 with sauce. 
 
 GINGERBREAD PUDDING. 
 
 One cup of molasses, one cup of sour milk, three cups of 
 pastry flour, one tablespoon of butter, one tablespoon cinna- 
 mon, one teaspoon of soda, one-half teaspoon salt, one table- 
 spoonful of vinegar. Mix molasses, butter and seasoning, 
 dissolve soda in milk, add to the mojasses, then add flour, 
 lastly vinegar. Bake in tin pie plates if an inch thick, bake 
 two minutes in a moderate oven. 
 
 Sauce : One egg, one-half cuj) powdered sugar, one-half 
 teaspoon of vanilla, three tablespoo s of milk. Beat white of 
 egg stiff, beat in the sugar, then add vanilla, and the unbeat 
 en yolk of the egg, lastly all the milk. 
 
 CIRCASSIAN PUDDING. 
 
 Boil six tablespoons of bread crumbs in one pint of milk. 
 Stir in the yolks of three eggs beaten with four tablespoon- 
 fuls of sugar and piece of butter size of walnut. Take from 
 the fire and stir in gradually the well beaten whites of three 
 eggs. Flavor wdth vanilla, pour into buttered dish and bake 
 in slow oven. Serve with sauce flavored with lemon juice. 
 
 ENGLISH PLUM PUDDING. 
 
 One large quart of milk, one dozen large crackers or 
 fourteen small ones soaked in the milk over night. In the 
 morning add one small cup of suet chopped fine, two cups of 
 raisins, one cup of currants, six eggs, one teaspoon each of 
 cloves, cinnamon and mace, one nutmeg, one and one-half 
 cups of sugar, one cup of molasses. Steam five hours. This 
 pudding will keep for weeks. 
 
 Mansfield's Pure Maple Syrup in Cans and Bottles. 
 
84 
 RICE PUDDING. 
 
 One quart of milk, one cup of rice, one small cup molas- 
 ses, one quarter of a teaspoon of salt. Bake slowly two hour? 
 or until the rice looks red like Indian meal. 
 
 CRUMB PUDDING 
 
 Six tablespoonfuls of soft bread crumbs, one pint of 
 sweet milk, boil milk and bread ; stir until smooth,then cool. 
 Add yolks of three eggs and three-quarters of a cup of sugar 
 beaten together ; beat the whites of eggs and add last. Bake 
 about forty minutes in a moderate oven. 
 
 Sauce: One cup of sugar, butter the size of a small 
 walnut . cream together, and mix white of egg enough to 
 make hard sauce. Flavor with vanilla or lemon juice. 
 
 FRUIT PUDDING. 
 
 One cup of molasses, one of sweet milk, one-half cup of 
 melted butter, one of raisins, half a cup of currants, two and 
 a half cups of flour, half a teaspoon of soda. Mix well. Salt 
 and spice to taste and steam two hours. 
 
 CRACKER PUDDING. 
 
 Six crackers, three spoonfuls of melted butter, four 
 spoonfuls of sugar and molasses, nutmeg and salt, one quart 
 of milk scalded and poured over this. When cool, add four 
 eogs, and chopped raisins. Serve with sauce. 
 
 ENGLISH PUDDING. 
 
 One cup of molasses, one-half cuj) of butter, one cup of 
 sweet milk, one teaspoon of soda, three and one-half cups of 
 flour, a teaspoon of different spices, one cup of chopj^ed rai- 
 sins, one-half cvip of currants and citron. Steam two or 
 thi-ee hours. Serve with sweet sauce. 
 
 BURNT CUSTARD PUDDING. 
 
 One quart of milk, four eggs, one-half cup of sugar. 
 Cover the bottom of a two quart tin pan nearly an inch deep 
 with damp brown sugar. Melt the sugar on the top of the 
 stove, warm the custard and pour over it without stirring. 
 Bake slowly. When cold turn out bottom up. Add a little 
 salt. This is very nice. 
 
 Always use our Pastry Flour. 
 
85 
 TUEK'S CAPS. 
 
 Two eggs, one pint of milk, one pint of flour : salt, flavor 
 to taste. Bake in cups half full. To be served hot with 
 sugar and cream. 
 
 DELICIOUS PUDDING. 
 
 Thicken one pint of milk with one-half cup of flour, and 
 simmer ten minutes. Add nearly a cup of sugar and a good 
 half cup of butter ; stir while hot until thoroughly mixed. 
 When half cold add the beaten yolks of live eggs ; when en- 
 tirely cold, add whites of eggs beaten to a stiif froth. Flavor 
 with lemon or vanilla. Bake in a two-quart dish as it rises a 
 great deal. Place in a pan of hot water in a quick oven for 
 half an hour. Serve with hard sauce flavored differently 
 from pudding. 
 
 COTTAGE PUDDING. 
 
 One teacup of sweet milk, one cup of sugar, one egg, one 
 tablespoonful of melted butter, one-half teaspoon of soda, 
 three cups of flour, uake one-half hour. 
 LEMON PUDDING. 
 
 Soak two slices of stale bread in cup of cold water. Mix 
 the yolks of two eggs, one-half cup of melted butter, a scant 
 cup of sugar and the juice of one lemon, and pour over the 
 bread. Bake, and frost with the whites of two eggs and one 
 cup of sugar. Brown lightly. 
 
 FRUIT PUDDING. 
 
 Two cups of chopped bread, one-half cup of chopped su- 
 et, one-half cup of molasses, one egg, one cup of stoned I'ai- 
 sins, one cup of milk with one-half teaspoon of soda dissolved 
 in it, one teaspoon of cloves, one of cinnamon, a little nutmeg 
 and salt. Boil two hours in a double boiler. 
 
 Sauce: One-half cup of butter and one cup of sugar 
 beaten to a cream ; add one egg well beaten and five table- 
 spoonfuls of boiling water. Put in a bowl and set in the top 
 of the teakettle until it thickens. 
 
 BROWN BETTY. 
 
 One cup of bread crumbs, two cups of chopped apple, 
 one- half cup of sugar ; cinnamon, butter and salt. Butter a 
 
 We Warrant All Our Goods 
 
pudding dish, and spread in layers, leaving the tojD layer of 
 apple. Cover closely with a plate and bake one hour. Do 
 not remove the plate until it has been out of the oven twen- 
 ty minutes. Serve with any sauce. 
 
 PLUM PUDDING. 
 
 Two cups of raisins stoned and chopped, one-half cup of 
 butter, one-half cup of sugar, one-half cup of mola-ses, one 
 teaspoonful of soda, one teaspoonful of all kinds of spices, 
 three eggs. White of one for cold sauce. Mix in flour enough 
 to make it*stiffer than molasses gingerbread; scant cup of 
 buttermilk, with teaspoonful of soda. Steam four hours. 
 STEAMl D BATTER PUDDING. 
 
 One cup of sweet milk, four cups of flour, two eggs, one 
 cup of sugar, one teaspoonful of salt, two teaspoonfuls of 
 cream tartar, one teaspoonful soda. Steam in cups thirty 
 minutes. Can put any kind of fruit in them. Serve with 
 saiice. 
 
 PUDDING SAUCE. 
 
 FOAM SAUCE No. 1. 
 
 Beat until light one cup of sugar and half cup of butter; 
 add the grated rind of half a lemon, and j)Our over the mix- 
 ture one cup of boiling milk. Let it stand twenty minutes. 
 FOAM SAUCE No. 2. 
 
 Scald a half cup of milk. While scalding beat a half cuji 
 of sugar and one egg very lightly, then pour in milk, flavor 
 and et over steam of teakettle fifteen or twenty minutes. 
 SAUCE FOR PLUM PUDDING. 
 
 Two cups of sugar, two-thirds of a cup of butter, two 
 teaspoons of flour, white of one egg, one-half pint of boiling 
 water. Place in a pan of boiling water and stir until it thick- 
 ens. Flavor to taste. 
 
 MOLASSES SAUCE. 
 
 One cup of molasses, two large spoons of sugar, one-half 
 cup of vinegar ; let it boil up once or twice, and then thicken 
 with a dessert spoonful of flour which has been mixed with a 
 
 We always sell Revere Granulated Sugar 
 
87 
 little of the molasses reserved. Boil about ten minutes; take 
 from the fire and add a piece of butter the size of an egg. 
 FOAMING SAUCE. 
 Beat whites of three eggs to a stifi'froth,melt a teacup of 
 sugarin alittle water and let it come toaboil; stir in one glass 
 of wine and then the yolks of the eggs. Serve at once. 
 FRENCH SAUCE. 
 Cream half a pound of butter, and stir in half a joound 
 of sugar. Then add the yolk of an egg and a gill of wine. 
 Put it on the fire; stir till it sin.meis. Flavor with 
 nutmeg. 
 
 A DELICIOUS BROWN SAUCE. 
 One-half pint of milk, one tablespoonful of butter, two 
 tablespoonfuls of sugar, two tablespoonfuls of flour, and 
 two tablespoonfuls of molasses. Boil ten minutes. 
 WINE SAUCE. 
 One and a half cups powdered sugar, two-thirds of a cup 
 butter ; beat to a stiff cream ; add one wineglass of wine or 
 vanilla or nutmeg or brandy and beaten white of an egg. 
 
 Families have perfect freedom to choose what sort of 
 
 Preserves they will eat ; they can buy tons of jelly and 
 
 preserves for 10 cts., per pound, if they like that sort, 
 
 or they can buy 
 
 nmm 
 
 Guaranteed to be made from Selected Fruits, Granulated 
 Sugai", with no sort of adulteration. 
 
 Our advice is whether you have 10 cents or $10 to spend, 
 
 buy the BEST as far as your money goes, and then eat 
 
 plain bread and butter. 
 
 Cheap Luxuries are Not Desirable* 
 
 Always a large variety at 
 
 W. H. Mansfield & Co., Putnam. 
 
lOSTON 
 
 LADIES ! 
 
 Will you kindly try tlie 
 
 * 
 
 IRYSTAL # 
 
 iCLATINE} ? 
 
 It is double the strength of any other, is tasteless, odorless, 
 
 and makes the most transparent jelly, and it costs you 
 
 less than any other. Read what Prof. Sharples,State 
 
 Assayer of Massachusetts, says of it. 
 
 [Letter] 
 S. P. Sharpies, State Assay er, 18 Broad St. 
 
 Boston, Jan. 9, 1890. 
 Messrs. John A. Andrews & Co.: 
 
 Gentlemen — I have made a careful examination of the 
 four sampltjs of gelatine submitted to me in unbroken packa. 
 ges. These were mai'ked : 
 
 Boston Crystal Gelatine. 
 Nelson's Improved Brilliant Gelatine. 
 James Chahners' Sous' Transparent Gelatine. 
 Cox's Patent Refined Sparkling Gelatine. 
 As a result of this analysis, I find that the Boston Crys- 
 tal Gelatine is superior to all the others, in that it is absolute- 
 ly free from taste and odor, and that it makes a more trans- 
 parent jelly. It yields nearly double the amoant of jelly that 
 the same weight of Cox's will produce, and considerably more 
 than an equal weight of either of the others. 
 Respectfully, 
 
 (Signed, S. P. Sharple:;. 
 
 For sale by W. H. Mansfield & Co. 
 
 I 
 
COLD PUDDINGS. 
 
 CHOCOLATE BLANC MANGE. 
 
 One quart of milk, one-half box of gelatine, one square of 
 chocolate. Dissolve the gelatine in cold water enough to 
 cover it; set the dish of milk in hot water and let it boil, dis- 
 solving the chocolate in it, add gelatine and let it boil a few 
 minutes before pouring into the mould. Better if made the 
 day before using. 
 
 COLD BKEAD PUDDING. 
 
 Cut in thin slices a small loaf of stale bread ; wash and 
 pick one pint of currants ; butter the slices of bread. Put a 
 layer of bread in the bottom of a pudding mould ; sprinkle 
 with the currants ; jout in more bread and crumbs until all is 
 used. Beat four eggs and a half cup of sugar together, with 
 one pint of milk and a little grated nutmeg ; pour over the 
 bread ; let stand half an hour until brown ; set away to cool 
 and serve with cream sauce. 
 
 RASPBERRY CREAM ICE. 
 
 One quart of cream, one pint of milk, one pound of sug- 
 ar, one lemon, one pound of raspberries. Mash the raspber- 
 ries, and mix all the ingredients together, and strain into a 
 freezer. Serve with wafers or sponge cake when frozen. 
 
 Bananas sliced with one cup of powdered sugar over 
 them and the juice of one lemon, make a good dessert. Stand 
 on ice one hour before used. 
 
 VANILLA CREAM. 
 
 One pint of sugar, one of water, three pints of cream not 
 too rich, the yolks of five eggs and one large tablespoonful of 
 vanilla extract. Boil the sugar and water together for twen. 
 ty-five minutes. Beat the yolks of the eggs with one-fourth 
 of a teaspoonful of salt. Place the basin of boiling syrup in 
 another of boiling water. Stir the yolks of the eggs into the 
 syrup, and beat rapidly for three minutes. Take the basin 
 from the fire, place it in a pan of ice water, and beat until 
 cold. Add the vanilla and cream, and freeze. 
 
 Use Boston Crystal Gelatine. 
 
90 
 CARAMEL ICE CREAM. 
 
 Make tlie hot mixture as for vanilla. Put the small cup- 
 ful of sugar in a small frying pan, and stir over the fire until 
 the sugar turns liquid and begins to smoke. Turn into the 
 boiling mixture and put way to cool. When cold add one 
 quart of cream. Strain the mixture into the freezer and 
 freeze. The flavor of this cream can be varied by browning 
 the sugar more or less. 
 
 SPANISH CREAM. 
 
 One pint of milk, put on in double boiler and dissolve in 
 it half a box of gelatine ; when the gelatine is fully dissolved 
 add the yolks of three eggs, beaten, and five tablespoons of 
 sugar. When it is as thick as custard, take from the stove 
 and add the whites of the eggs beaten stiff, and vanilla. Put 
 in mould to cool. 
 
 PHILADELPHIA ICE CREAM. 
 
 Take three pints of milk, when it comes to a boil stir in 
 two tablespoons of flour mixed in cold milk. Cook twenty 
 minutes. When cold add one quart of cream, two and one- 
 half cups of sugar, vanilla and a little salt. 
 
 PEACH PUDDING. 
 
 One-half box of gelatiue soaked in enough cold water to 
 cover it. Make a custard of one pint of milk, two eggs, one- 
 half cup of sugar ; let it cool and add gelatine. When almost 
 cold add one pint of peaches, either fresh or canned, pour in- 
 to a mould. Serve with whipped cream flavored with the 
 peach juice. Raspberries may be used in place of peaches. 
 
 CORN STARCH PUDDING. 
 
 One large pint of boiling water, whites of three eggs 
 beaten to a froth, a little salt,three tablespoons of corn starch 
 mixed in a little water : mix starch in first, then eggs, cook a 
 few minutes, beating steadily. 
 
 Sauce: Yolks of three eggs, three-quarters of a cup of 
 sugar, one cup of milk, one tablespoon of buiter, vanilla, a 
 little flour for thickening. Boil milk, beat the rest and add. 
 
 Be Careful about Flavoring Extracts. 
 
91 
 APPLE SNOW PUDDING. 
 
 One large baked apple (tart), white of one egg, one cup 
 of sugar, Beat all together three-quarters of an hour. 
 
 Sauce : One cup of milk (boiling), add to it the yolk of 
 one egg, two or three tablespoons of sugar, one teaspoon of 
 flour. Cook until thick. After cooling, flavor to taste. 
 FRUIT JELLY. 
 
 To one ounce package of Boston Crystal Gelatine add 
 one pint of cold water, place over the tea kettle or any warm 
 place. To one tea cup of dried apricots, or other fruit, put 
 one quart of cold water and place on back of the stove to 
 slowly swell. When the fruit is quite soft, let it boil slowly 
 a few minutes (never stir it and the jelly wiJl be clear), add 
 two cups of sugar ; boil two minutes, and carefully skim the 
 fruit into a mould. Put the gelatine into the syrup, and just 
 let it boil up, and pour over the fruit. When cold serve with 
 cream and sugar. 
 
 JUDGE PETERS' PUDDING. 
 
 Three-quarters of a box of gelatine, two lemons, two 
 oranges, six figs, nine dates, two bananas, ten nuts of any 
 kind ; dissolve the gelatine in one-half pint of cold water for 
 one hour; add then one-half pint of boiling water, the juice 
 of two lemons, and two cups of sugar. Strain and let it stand 
 until it begins to thicken. Stir into this all the fruit cut into 
 small pieces, and let it harden. Pour into a mould. 
 JELLIED PRUNES. 
 
 Use one pint of prunes, a pint and a half of water, one- 
 half a package of gelatine, oue-half pint of wine and one of 
 sugar. Soak the gelatine in one gill of the water for two 
 hours ; wash the prunes in two waters, rubbing them well be- 
 tween the hands ; put in a stewpan with five gills of water 
 and cook slowly for one hour ; take up the prunes and re- 
 move the stones ; return the fruit to the water in the stewpan 
 and let it boil up ; add the gelatine and take from the fire, 
 stir until gelatine is dissolved, then add sugar and wine. 
 Place the stewpan in a pan of ice water and stir the prepara- 
 tioii until it begins to thicken. Pour into a mould and set in 
 
 Headquarters for Prunes, Figs, &c. 
 
92 
 
 a cool place to liarden. It should staad four or five hours. 
 Served with soft custard or whipped cream. 
 PEACH CREAM. 
 
 One pint of cream, whipped, add sugar to taste, one-half 
 can of peaches cut up and stirred into the cream. Add one- 
 third of a box of gelatine dissolved in a little warm water. 
 Place in mould to harden. 
 
 FROZEN PEACHES. 
 
 One dozen large ripe peaches, one cup cf water, one of 
 sugar, the whites of six eggs beaten stiff; cut the peaches 
 into small bits and stir down from the sides frequently while 
 freezing. 
 
 TAPIOCA CREAM. 
 
 Cover three tablespoonfuls of tapioca (over night) with 
 cold water. In the morning pour off the water, and put into 
 one quart of milk in a double boiler over the fire. Stir into 
 it the yolks of four eggs with two-thiids of a cup or sugar 
 and a little salt. Stir until it begins to thicken. When cool 
 flavor with vanilla. Make a frosting of the whites of the 
 eggs and drop over the top ; sprinkle over a little sugar. 
 Put in the oven and brown lightly. 
 
 ORANGE PUDDING. 
 
 One and one-half cups of sugar, yolks of six eggs, 
 one quaf't of milk, one-half box of gelatine soaked in one-half 
 pint of milk one hour; eight oranges. Boil one and one-half 
 pints of milk. Beat yolks and sugar together, add a little 
 cold milk to prevent it curdling, a little salt, pour on boiling 
 milk. In another kettle add gelatine and set on fire, stirring 
 until it boils, and set away to cool. Pare and divide oranges 
 and pour custard over them. Beat whites stiff and add six 
 tablespoons of sugar and flaver with one teaspoon of orange 
 juice. Pour this over the top and serve. 
 
 GELATINP: PUDDING. 
 
 One pint of milk. S>iparate whites and yelks of four 
 eggs ; with the yolks make a boiled custard. Soak one- third 
 of a box of gelatine a few minutes in cold water, then add 
 
 We always carry a choice selection of Fruits 
 
93 
 
 three-quarters of a cup of boiling water ; when the custard 
 
 has cooled, add the gelatine water, whites of four eggs. Stir 
 
 well together. Flavor with vanilla. Cool in a mould. 
 
 PINEAPPLE SPONGE. 
 
 One fre&h pineapple or a pint and a half of the fruit, 
 one cupful of sugar, one-half package of gelatine, one and 
 one-half cupfuls of water, the whites of four eggs. Soak the 
 gelatine two hours in a cupful of the water ; chop the pine 
 apple fine, put it and the juice in a tin with the sugar and 
 remainder of water. Simmer ten minutes, add the gelatine, 
 take from the fire and when partially cooled, add the whites 
 of the eggs beaten stiff; beat until the mixture begins to 
 thicken ; pour into a mould and set away to harden. Serve 
 with whipped cream. 
 
 ORANGE SHERBET. 
 
 Mix together one pint of orange juice, the grated yellow 
 rind of two oranges and the juice of two lemons. Let this 
 mixture stand one hour, strain and freeze, or the sugar and 
 water may be boiled together for twenty minutes,the strained 
 fruit juice added to this, cool and freeze. 
 
 Lemon Sherbet is made the same way, using lemons in 
 place of oranges 
 
 FA.NCY WAY OF SERVING THE SHERBET. 
 
 Cut a slice from the top of the orange of lemon, remove 
 the inside with a spoon, and use for the sherbet. Into this 
 shell put the frozen sherbet, and serve on a plate with a 
 doily under it. 
 
 JELLIED APPLES. 
 
 Use two quarts of tart apples, peeled, quartered and 
 cored ; two cupfuls of sugar, one lemon, half a package of 
 gelatine, and one pint and a half of water. Soak the gela- 
 tine in half a cupful of water for two hours. Put the sugar, 
 lemon juice and the remainder of the water on the stove, and 
 boil rapidly for ten minutes, then put in as many apples as 
 may be cooked without crowding, cook gently until so ten- 
 der they can be pierced with a broom straw, then take up 
 
 Don't forget Victor Flour 
 
94 
 with a skimmer and spread on a platter ; put more apples 
 into a sttwjDan, and contnuie cooking until all are done. 
 Wlien the last of the fruit has been taken up, remove the 
 pan from the fire and put the gelatine into it ; stir until the 
 gelatine is dissolved, then place the stewpan in a basin con- 
 taining ice water, stir until cool. Put in the apples, mix, 
 turn into a mould and set in a cool place to harden. Serve 
 with whipped cream or soft custard. 
 
 LEMON CKE.iM PUDDING. 
 
 Beat the yolks of four eggs with four tablespoonfuls of 
 sugar ; add the j uice and grate rind of one large lemon, and 
 two tablespoonfuls of hot water. Place a tin containing the 
 above within a spider of boiling water, simmer till it thick- 
 ens, then remove from the fire and stir in the whites of the 
 four eggs beaten stiff with two tablespoonfufs of sugar. 
 Eat cold. 
 
 AMHERST PUDDING. 
 
 One cup of molasses, one cup of mill:, one cup chopped 
 raisins, one cup of suet or three-quarters of a cup of butter 
 one teaspoonf ul of all kinds of spices, one teaspoonful soda ; 
 flour sufficient for a tolerablely stiff batter, about three and 
 one-half cups. 
 
 KINGSLEY PUDDING 
 
 Three pints of milk, yolks of four e^g^, one-half box of 
 gelatine, sweeten and flavor to taste, boil like a custard. As 
 it is taken from the fire, stir in the whites of four eggs beat- 
 en to a froth and stir while cooling. Before it thickens put 
 in a dozen each of macaroons and cocoanut drops and let it 
 harden. Eat cold. This makes a large pud ling 
 SNOW PUDDING. 
 
 To one small box of Boston Crystal Gelatine, add one- 
 half cuj) cold water, soak half an hour, then add one cup of 
 boiling water to dissolve gelatine, juice of three lemons, and 
 one cup of sugar. Beat the whites of four eggs stiff, an.l 
 when the gelatine is cold not stiff, pour it into the egg, and 
 beat it till it will just drop from a spoon, then pour in a 
 
 Largest Variety of F reserves 
 
95 
 mould. Set away to cool. The custard poured over it in 
 serving is made as follows : One pint of milk, yolks of four 
 eggs, two tablespoons of sugar, grated rind of one lemon. 
 Boil five minutes. 
 
 WINE JELLY 
 
 To one package of gelatine add one pint of cold water ; 
 let it stand ten minutes to soak, with sticks of cinnamon in it. 
 One pint of sugar and nearly one cup of wine, then pour in 
 two pints and one-half of boiling water ; put over the fire 
 and let it come to a boil ; take off and strain, adding a cup 
 more of wine and juice of a lemon or two. 
 LEMON JELLY. 
 
 Pour one quart of boiling water over three-quarters of 
 a bos of gelatine ; let it dissolve, then add one and one-half 
 pounds of sugar, and the juice of three lemons. Strain into 
 mould. 
 
 OEANGE JELLY. 
 
 Dissolve one-half box of gelatire in one cup of cold wa- 
 ter for ten minutes, add two cups of boiling water, one cup 
 of sugar, ;^'uice of six oranges and two lemons. Strain into 
 moulds. 
 
 CH:VRLOTTE RUSSE NO. 1. 
 
 Line a glass dish with slices of any plain cake (sponge 
 cake is best). Make a custard as follows : A pint of rich 
 milk, yolk of two eggs and one whole one, a half cup of su- 
 gar, a pinch of salt. Boil, and flavor with vanilla ; when 
 cool, pour over the sliced cake. Just before serving beat 
 the whites previously reserved ; when stiff add two table- 
 spoonfuls of sugar, and a few drops of vanilla ; spread over 
 the custard. Lastly cut small squares of jelly and drop them 
 on the white frosting. 
 
 CHARLOTTE RUSSE NO. 2. 
 
 One-half box of gelatine, one coffee cup of milk, whites 
 of two eggs, small half cup of sugar, half pint of thick cream. 
 Soak the geli tine in a litte cold water, scald the milk and 
 pour over it, strain, then add the sugar and eggs beaten to a 
 
 Crystal Gelatine, cheapest and best 
 
96 
 sti£f frotb. When cool add the cream beaten to a stiff frotb. 
 Flavor witb vanilla. Line tbe mould witb sponge cake, fill 
 and put in a cool place. 
 
 CREAM CUSTARD. 
 
 Scald one quart of milk and pour into it tbe following 
 mixture, stirring constantly, till tbickened : Yolks of four 
 eggs, beaten witb two-tbirds of a cup of sugar and tbree 
 teaspoonfuls of flour. Flavor witb vanilla. Beat tbe wbites 
 witb one tablespoon of sugar to a stiff frotb, tben pour tbe 
 custard into a pudding disb. Dip tbe frosting out witb a 
 tablespoon snd put on tbe top ; set in tbe oven and brown, 
 tben put one teaspoonful of jelly in tbe top of eacb spoonful 
 of frosting. 
 
 RICE PUDDING. 
 
 Boil one-balf cup of rice in one quart of milk until soft — 
 about one bour — and tben add tbe yolks of tbree eggs beat- 
 en ligbt witb one-half cup of sugar, a little salt, and a tea- 
 spoonful of vanilla. Frost witb wbites. 
 
 ORANGE FLOAT. 
 
 Mix one quart of water, tbe juice and pulp of two lem- 
 ons, and one coffee cup of sugar. Boil sufficiently to dis- 
 solve tbe sugar and tben strain and again bring to a boil. 
 Add four tablespoonfuls of cornstarch, mixed in a little cold 
 water, stir and boil fifteen minuies ; when cool, pour it over 
 four or five slices of oranges ; on tbe top spread tbe beaten 
 wbites of tbree eggs sweetened, and flavored with vanilla. 
 Eat with cream. 
 
 CHOCOLATE CREAM 
 
 One quart of milk, three-quarters of a cup of sugcir,yo]ks 
 of three eggs, one-quarter of a cake of chocolate, one-half 
 package of gelatine. Put the gelatine into cold milk and 
 let it stand one hour. Cook same as custard. Put the eggs 
 and sugar in last well beaten together. Cook ten mmutes. 
 Frost witb whites. 
 
 Very finest Butter always in Stock 
 
We lead the trade on 
 
 w 
 
 From Medium to High Grades. 
 
 We always buy from the Importers and get Best 
 Choice, and sell same on their merits. 
 
 NO PEESENTS ! 
 
 Remember, when you get a present with your 
 tea, you have to pay for it every time, and pretty 
 dearly, too. These prize tea peddlers are not pub- 
 lic benefactors ; they must get their profit, and the 
 firm supplying also. How ? By making you pay 
 them from 25 to 50 per cent, more than our prices 
 would be for same grade of goods, if we should 
 lower ourselves enough to handle such trash. 
 
 Don't take our word for above, but compare 
 ours with the prize tea, and you cannot fail to see 
 
 the great difference. 
 
 W. H. MANSFIELD & CO. 
 
HEADQUARTERS FOR 
 
 Consisting of 
 
 Table and Cooking 
 
 Raisins, 
 
 Currants, 
 
 Citron., 
 
 Prunes, Figs, Dates, 
 
 Of California, Sultana, Malaga, Valencia, and 
 Turkey Varieties. 
 
 Very Finest Brands obtainable at 
 
 W, H, MANSFIELD & GO'S 
 
CANDY. 
 
 VANILLA CARAMELS. 
 
 Two cups of sugar, one cup of milk, one quarter tea- 
 spoonful of cream tartar. Boil until hard. Flavor with va- 
 nilla, but do not stir ; pour into pan and when cool cut into 
 small squares. 
 
 MOLASSES CANDY. 
 
 Two cups of molasses, one tablespoonful of sugar. Stir 
 
 occasionally while boiling ; before taking from the stove add 
 
 butter half the size of an egg, and one-third teaspoonful of 
 
 soda. Pour into buttered tins and when cool enough pull it. 
 
 WHITE CARAMELS. 
 
 Two cups sugar, one cup of milk, butter size of an egg, 
 one teaspoon of vanilla. Boil slowly fifteen minutes. Beat 
 until cool enough to pour over the chocolate. 
 WALNUT CARAMELS. 
 
 Two cups of sugar, one cup of milk, butter size of an 
 egg, one pound of English walnuts cut in slices. Boil about 
 ten minutes. 
 
 LAKE KISSES. 
 
 Twu cups of white sugar, one cup of water, two table- 
 spoonfula of vinegar, butter size of an egg, a pinch of cream 
 tartar, one teaspoonful of vanilla. Do not stir at all, and 
 boil until it will harden in cold water. When cool enough, 
 stretch and cut with scissors in small pieces. 
 BUTTER SCOTCH No. 1. 
 
 Two cups of sugar, four tablespoons molasses, four ta- 
 blespoons water, one-half cup of vinegar. Cook until it har- 
 dens, then add one-half cup of butter. Flavor with vanilla. 
 Pour into buttered tins and cut in squares. 
 
 All Kinds of Nuts, Figs and Dates. 
 
100 
 BUTTEK SCOTCH No. 2. 
 Two cvips of sugar,a cup of butter half cup of vinegar,l-4 
 cup of molasses. Boil till very thick and brittle, then one 
 teaspoon of vanilla and pour very thin on buttered tins. Very 
 nice peanut taflfy can be made from this by omitting the va- 
 nilla and adding two quarts peanuts. 
 
 CHOCOLATE CAEAMELS No. 1. 
 Two cups of sugar, one half cup of molasse. one-half cup 
 of milk, butter half the size of an egg, not quite two squares 
 of chocolate. Boil about ten minutes, then take from the 
 stove and beat until it sugars around the edge of the dish. 
 Pour in pans and cool. 
 
 CHOCOLATE CARAMELS No. 2. 
 Two cups of sugar, one scant cup of molasses, one-half 
 cup of milk. Boil fifteen minutes ; when nearly done stir in 
 four squares of chocolate and a piece of butter. Flavor with 
 vanilla. 
 
 CHOCOLATE CARAMELS No. 3. 
 Two cups of sugar,two-thirds of a cup of milk,two-thirds 
 of a cup of molasses, butter size of an egg, two squares of 
 chocolate, two teaspoons of vanilla. Cook slowly twenty 
 minutes, then beat till cool. 
 
 PEPPERMINTS. 
 
 Two and one-half cups of sugar and one-half cuj) of milk. 
 Boil four minutes, take from the fire and add one teaspoon of 
 peppermint. Beat steadily till it will harden upon paraffine 
 paper without running. Drop on, a teaspoonful at a time, as 
 quickly as possible. If the last sugars in the saucepan be- 
 fore it can be used, add milk and pat upon the stove again 
 for a few minutes. 
 
 CREAM CANDY. 
 
 One pound of w^hite sugar, one wineglassful of vinegar, 
 one tumbler of water, vanilla : boil half an hour. Pull if you 
 like. 
 
 Use Rockwood's Chocolate. 
 
DRINKS. 
 
 PICNIC COFFEE. 
 
 One pound coffee, one-fourtti Mocha and three-fourths 
 Java, two eggs, shell and all, mixed with the dry coffee. Stir 
 well with a spoon, then add two gallons of cold water. Let 
 it cook slowly only boiling up once or twice, then put it on 
 the back of the stove. Put in a cup of cold water and pour 
 out a little to see that the nozzle is not filled with grounds. 
 CHOCOLATE. 
 
 Tablespoonful of chocolate for each person. Pour ou 
 boiling water and allow it to thicken ; milk enough to cool ; 
 then stir in a well beaten egg ; sugar to taste. Add milk and 
 boil fifteen minutes ; flavor with vanilla. Beat whites of eggs 
 and pour over when ready to serve. 
 
 TEA. 
 One teaspoonful of tea for each person ; add boiling wa- 
 ter, do not boil, only steep it. It can be made on the table 
 the same way. 
 
 COCOA. 
 
 Put one-half teaspoon of Bensdorp's soluble cocoa in a 
 breakfast cup with a teaspoon of sugar, mix, and pour on a 
 little boiling water. Then fill cup with scalded milk and 
 boiling water. 
 
 COCOA No. 2, 
 
 One teaspoonful of Rockwood's (or any breakfast cocoa), 
 mixed well with tablespoonful of boiling water ; add equal 
 quantities scalded milk and water. Boil three minutes, and 
 sweeten to taste. One teaspoon cocoa to a cup. 
 LEMONADE. 
 
 One pound of sugar to one dozen lemons, three oranges, 
 large piece of ice, one glass of water to a lemon. One bottle 
 of Apollinaris water or a siphon of Vichy in place of water 
 improves it. 
 
 Apollinaris and Ross' Ginger Ale. 
 
PICKLES 
 
 SWEET TOMATO PICKLE 
 
 One peck of green tomatoes, six onions sliced, sprinkle 
 oyer this one cup of salt over night. In morning drain off 
 water, then -edd two quarts of water, one quart of vinegar ; 
 boil fifteen minutes, then drain off this water and throw away. 
 Take two quarts of vinegar, two pounds of su^ar, two table- 
 spoons cloves, two of ginger, two of mustard, two of cinna- 
 mon, one-quarter teaspoon caj^enne pepper ; put spice in a 
 bag. Cook fifteen minutes. 
 
 TOMATO KETCHUP No. 1. 
 
 Twelve large tomatoes, ripe, six onions, three peppers, 
 two tablespoons brown sugar, one pint of vinegar, salt to 
 taste. Chop onions and peppers and cook slowly two hours. 
 Bottle while hot. 
 
 TOMATO KETCHUP No. 2. 
 Eight quarts strained tomatoes, six tablespoonfuls of 
 salt, four tablespoonfvils cf black pepper, three tablespoon- 
 fuls of mustard, one tablespoonful of ground cloves, one ta- 
 blespoonful of ginger, one quart of vinegar, one-half cup of 
 brown sugar, one tumbler of brandy. Boil very gently until 
 the quantity is reduced one-half. Put into bottles. 
 
 PICKLED PEARS. 
 
 Eight pounds of pears four pounds of brown sugar, one 
 ounce of cinnamon and cloves, one quart of vinegar. Steam 
 the pears until soft, stick a few cloves iu each ; boil the sug 
 ar, vinegar and spice and pour over the fruit hot. Repeat 
 this process three times. Let them stand five days each time. 
 
 Buy Your Vinegar and Spices of Us 
 
103 
 CUCUMBER PICKLES. 
 
 The small, long kind are best for pickles, and those but 
 half-grown are nicer than the full grown. Let them be fresh- 
 Jy gathered, ijull off the blossom, but do not rub them. Pour 
 over them a strong brine boiling hot, cover closely, and let 
 them stand all night. Li the morning drain on a sieve, and 
 dry them in a cloth. To each quart of cider vinegar put one- 
 half ounce of whole black pepper, the same of ginger and all- 
 spice, and one ounce of mustard seed, — add onions if agreea- 
 ble. "When this pickled vinegar boils up, throw in the cu- 
 cumbers, and make them boil as quiqkly as possible for three 
 or four minutes — no longer. Put them in a jar with the boil- 
 ing vinegar and cover closely. Made in this way your pick- 
 les will be tender, crisp and green. If the color is not quite 
 clear enough, boil the vinegar over the next day, then put on 
 the cucumbers and cover perfectly tight. 
 
 CHUTNEY S:iUCE. 
 
 Four pounds of sliced apples, one quart of vinegar, one 
 pound of brown sugar, one cup of stoned raisins, one cvip of 
 currants, one cup of sliced citron, four ounces of pej)pers, 
 four ounces of garlic, pour,ded, two ounces of salt, cook until 
 soft. Whei. cold, bottle. 
 
 SPICED GRAPES. 
 
 Squeeze the pulp of the grapes out of the skins. Cook 
 the pulp a few m^inutes until you can press it all through a 
 sieve. Reject the seeds. Add a little water to the skins and 
 cook till they are quite tender. Then make a syrup of three 
 pounds of sugar, one pint of vinegar, two tablespoons of cin- 
 namon, two tablespoons of c^.ove and half a teaspoon of salt. 
 Add the grapes (this quantity is for six pounds), and boil fif- 
 teen minutes. 
 
 CHILI SAUCE No. 1. 
 
 Nine large, ripe tomatoes ; scald, peel and chop with one 
 pepper and one large onion.' ' Add one tablespoonful of salt. 
 
 Tomatoes, Peppers, Onions in the Season 
 
1Q4 
 two of sugar and one each of ginger, cloves, allspice and cin- 
 namon, one nutmeg, two small cups of vinegar. Stew one 
 hour and bottle while hot. 
 
 CHILI SAUCE No. 2. 
 Twelve ripe tomatoes, two onions, four peppers (or one 
 tablespoon of cayenne), four cups of vinegar, one-half cup of 
 sugar. Chop onions, tomatoes and peppers fine (fijst skin 
 the tomatoes. Boil one hour. 
 
 SPICED CURRANTS. 
 Five pounds of ripe currants, four pounds of sugar, two 
 tablespoons each of cloves, cinnamon and allspice, one pint of 
 vinegar. Boil three hours until quite thick. 
 PICKLED FIGS. 
 Two pounds of sugar to one pint of vinegar, one ounce 
 of cinnamon, one half ounce of cloves. Cook thoroughly and 
 pour over the figs while hot. Let stand twenty-four hours, 
 pour off and cook over into a syrup: Repeat this six or eight 
 times. 
 
 CUCUMBER KETCHUP. 
 Grate one dozen large cucumbers, without paring,squeeze 
 and to this pulp add two small onions, chopped ; two quarts 
 of vinegar, salt and pepper to taste. 
 
 8tcpy DepaHmcnf 
 
 In our Store contains a finer assortment than any 
 house outside of the cities. We aim to carry the 
 best grades, and as many brands of same, as our 
 trade will allow. 
 
 We do not advertise to sell our goods lower 
 than any house in the State, but we do say that no 
 house carries any better goods in F^astern Connec- 
 ticut. 
 
 Then again we guarantee all goods, and thus a 
 customer runs no risk on poor goods. 
 
 If you are not our customer, become so at once, 
 and it will be appreciated by 
 
 W. H. iNSFIELD & CO. 
 
USEFUL HINTS. 
 
 To prevent sleeplessness after drinking co£fee at night : 
 Eat a pickle or lemon to counteract the effect. 
 
 To remove ink from woolen fabrics, put on sugar imme- 
 diately and let it absorb all it will, then brush off and put on 
 more sugar until all the ink is absorbed. 
 
 To take out iron stains, put on lemon juice and salt and 
 lay in the sun. 
 
 There is scarcely any ache to which children are subject 
 so bad to bear as the earache. But there is a remedy never 
 known to fail. Take a bit of cotton batting, put upon it a 
 pinch of black pepper, gather it up and tie it, dip in sweet oil 
 and insert into the ear. Put a flannel bandage over the head 
 to keep it warm. It will give immediate relief. 
 
 If onions are sliced and kept in a sick room they will ab- 
 sorb all the atmospheric poison. They should be changed 
 every hour. In the room of a small-pox patient they blister 
 and decompose very rapidly, but will prevent the spread of 
 the disease. Their application has also proved effectual in 
 the case of snake bites. 
 
 A Powerful Poultice. — Wounds made by rusty tools or 
 nails, or by the teeth of dogs and ether animals, are not only 
 very painful but generally quite dangerous. To allay the 
 pain, extract the poison and hasten the healing process, there 
 is nothing that we know of so wonderfully effective as raw, 
 fat salt salt pork and onions, equal parts, chopped up togeth- 
 er and applied in a thick layer either directly to the wound 
 or first folded into a single layer of linen. Leave on until 
 healed. Even a slice of raw salt pork, tied over the wound 
 made by a rusty nail, will draw the inflammation all out, ren- 
 der the flesh clear white, and heal up the injurj' quicker than 
 any drug, known to us, will do it. This is the best use that 
 can be made of fat pork, as we do not believe in its free in- 
 ternal application, especially in summer. 
 
 Stains upon Lixen and Cotton. — In nearly all cases, stains 
 may be removed by means of chloride of lime, which sub- 
 
 Remember Victor Flour. 
 
106 
 stance is sufficiently common to be had of every druggist. 
 It is applied thus : Dissolve about two teaspoonf uls of the 
 chloride of lime in a quart of water; take another portion of 
 water and make it perceptibly sour by the addition of white 
 vinegar — the ordinary brown vinegar will do nearly as well ; 
 now well wet the stained or discolored articles with the sour 
 water, then put them into the solution of the chloride of 
 lime ; perfect bleaching will then take place in f lom ten to 
 twentv minutes ; in some instances the operation must be re- 
 peated once or twice ; finally, well rinse in plenty of clean 
 water. The omission of the vinegar is the chief reason why 
 so many persons fail in their attempts to bleach w^th chlor- 
 ide of lime. 
 
 Cream of tartar rubbed upon soiled white kid gloves 
 cleanses them well. 
 
 Musty bottles or jars may be sweetened with lye or dis- 
 solved soda. Let either remain in them a short time, then 
 dry and scald them. They will not become musty if a little 
 salt be kept in them. 
 
 Relief from Burns. — To obtain quick relief from burns, 
 apply a layer of common salt and saturate it with laudanum. 
 Hold it in position a few hours with a simple wrapper. The 
 smarting disappears almost immediately, and the sore gets 
 well with incredible rapidity. 
 
 Grease from Silk and Velvet. — Rub the spot on the silk 
 or velvet lightly and I'apidly with a clean, soft cotton rag 
 dipped in ether. Repeat the operation if necessary. Finish 
 with a clean, dry cloth. Rub lightly and rapidly, or else a 
 slight stain will be the result. We have known grease spots 
 to be taken out of the most delicate colored silks in the way 
 described. 
 
 To Wash Blankets. — Have an abundance of hot water in 
 which borax has been dissolved, and a small quantity of Old 
 Reliable soap — never use soap with rosin in it, as rosin al- 
 ways hardens the fibre of wool. Put the ends into the wash- 
 er, and then put in the blankets after all the dirt has been 
 
 Use Old Reliable Tomatoes. 
 
107 
 removed, wring into another tub of hot suds, and from that 
 wring into a tub of hot bluing water ; wring from this and 
 hang at once in the open air to dry. If the water is abun- 
 dant and soft, and you use this soap, blankets thus washed 
 will not shrink^and will be as soft and fleecy as when they 
 came from the store. 
 
 To Relieve a Cough. — For a dry, hacking cough, two or 
 three times a day take a little pinch of salt, let it dissolve 
 slowly on the tongue and swallow. 
 
 Another : Take five cents' worth of pulverized licorice 
 extract and ground flaxseed ; mix together, put a little in a 
 cup ; add strauied honey to sweeten well, steep in hot water 
 till licorice is dissolved. Take a good dose of it as often as 
 the cough is troublesome. It is a sure, safe, speedy relief. 
 Try it once. 
 
 For sick headache : Two teaspoonfuls of finely pulver- 
 ized charcoal in half a glass of water. 
 
 To Restore Old Crape. — Skimmed milk and water, with 
 a bit of glue in it, made scalding hot, is excellent to restore 
 old rusty black Italian crape. If clapped and pulled dry,like 
 muslin, it will look as well or better than new. 
 
 To Clean Flat Irons. — Beeswax and salt will make rusty 
 flat irons as clean and smooth as glass. Tie a lump of wax 
 in a rag and keep it for that purpose. When the irons are 
 hot, rub them first with the wax rag, then scour them with a 
 paper or cloth sprinkled with salt. 
 
 To Clean Black Cashmere. — Wash in hot suds, with a 
 little borax in the water ; rinse in bluing water — very blue — 
 and iron while damp. It will look equal to new. Or, brush 
 the article to be cleaned, and then wash in clear, cold water, 
 and a handful of common washing soda, dissolved : use no 
 soap or warm water. Iron on the wrong side while damp. 
 
 To Wash Calico. — Make flour starch as for ordinary 
 starching, being sure that it is entirely free from lumps. 
 This, of course, can be guarded against by straining the 
 starch. Add enough to the clean water in which the gar- 
 Old Reliable Soap is Strictly Pure. 
 
108 
 ments are to be washed to make it a little soft and a little 
 slippery to the hand. Do not use soap, nor let the fabrics 
 lie or soak in the water, but wash them out quickly. Add a 
 little of the starch in the same way to the rinsing water, 
 wring dry, and hang up without more starch. Black calico 
 or cambric dresses washed thus will look nearly as fresh as 
 new, and so of all colors ; the only precaution needed is not 
 to get too much of the Ftarch in the wash water. Practice 
 will soon teach this. 
 
 INDEX. 
 
 Bread, - - - 47—52 
 
 Cake, ... 55 — 69 
 
 Cookies and Gmgerbread, - - 73 — 76 
 
 Candy, - - - 99—100 
 
 Cold Puddings, - - - 88—96 
 
 Drinks, - - - 101 
 
 Eggs, - - - 38—40 
 
 Fish, - - - 12—16 
 
 Hot Puddings, - - - 82—87 
 
 Meats, - - - 25—31 
 
 Pies and Pastry, - - - 78—81 
 
 Pickles, - - - 102—104 
 
 Poultry, - - - 19—22 
 
 Salad, - - - 40—43 
 
 Soups, - - - 5—9 
 
 Sauces, - - - 17 — 18 
 
 Vegetables, ... 33 — 37 
 
 Useful Hints, - - . - 105-107 
 
;■!■ 
 
 LIBRARY OF CONGRESS 
 
 III lilillii? 
 01'1 488 637 9