~ 4 A A AG m | ; 1 a on “4 ‘ - 4 ie 2 SS ee Ss SSO ae SIS oy = Ns . Sete NS LQ MON PPL AOL ASS a Eg NS Ae Aeae, . ali agement oe scales | { fanctinatiic-itettion and dterituer onan Lotert te = . pe : - . “ a F ‘ ; abex suhin = eS : ve ] -” aa ene — << SS™_ 2 ees et ee ee ae een mtg S J i ‘ ’ ' a N i, cian : . pet y "AE og swine Mat F hd Pal eS pig TE «es sett A Toe i es A + ae ok Se ee PU t:, es ~ . Ne SS ~ ~ (ried. (ested. Proved. THES _ Huntingdon Cook Boo Compiled from Recipes contributed by Ladies of Huntingdon and published in behalf of the St, Fndrew's Church, HUNTINGDON, Que. ‘* We may live without books—what is knowledge but grieving? We may live without hope—what is hope but deceiving ? We may live without love—what is passion but pining ? But where is the man who ¢an live without dining?” 7896. HUNTINGDON. THE NEWS AND ENTERPRISE PRINT. — a oo a en ¥ 4 OUR ADVERTIS Forbes Bros. Pratte Piano Co. Eastern Townships Bank. Chas. Levers...... Andrew Philps ... Pringle Stark & Co.... John A. Hunter... Miss M. McGinnis........ — >.> 9 Ole Were C48 6-6 6 606 6 66d 8 06 ete es 2 4 OS © 6 OOD) BSF 4,8 DS s\.e 656.6 6. 6 6S bbe) 0 Die 6 (8 Ss. 66. 6 fe wee > @e.0 & © 2 6 80 8 @ \¢ a0 es aes §% ad e's 2 0 W,; A. Dumemore.. .2 6. eek. Whittle Bros........... W. B. Wooster.... Wm. Fortune..... Morrison Bros..... F. H. Henderson... W. D. Shanks J. D. Bicknell W.D. McCallum.. John Findlays.. George S. James.... yo DI no dd ows v's 00h eee eee See o 2 ee 2 e be ee ene a > © @ © ¢ © 6 8 6618 tom S- * 9 8.07 2 86-0 e 0 8, 8S SS. 0) a! es -6 BT Ocellets es « 66.0.2. oe oF 0.8 OE. -o: 0) €.& 00, 6 we @ 28 2 OO 6 «4 64-6 Se Cole ee ¢6@@ ws © © @¢- 6 £04 6 Ceervieeveevieoese SPS DO OO ONO 6S Cg: a Ce ® Be Gee eo) € £0te 01 eve 6 45-8 7.02 @ © .6)4,.0°O 2 gO. 6 9:66, 6) 0 0:4..8 ele ere) Sele so Bee SO 6 8, 0 (2. O02 Ole Cee. 2 [> 0 675-9; 0 € °C a's -@ Gf 6: 96) 2 wile @ Gnas REG 0 RS a aT oo a ee Jas. A. Miller..... rh Bee oo a i ae ge Miss Stewart...... Jobn C. Kidney...... Frank Hughes.... News & Enterprise, HE. R. Smith.& Son................ D. McElveney & Sons.. st ELS AE ers gh McDonald & Robb W. B. Saunders... eC eee Hotel Kenmore, H. de Rockwell & Sowa. a John G. Myers. Se A. BY Van “Gaasveemine ss 2 oy od cn ces John Huater =. 505 Wm Sautter...... “revere wee “ft eee oo 9 2 OOO. 62 00 6.4. @ 2 aes 42'S. Os & i6t 0] we O59 04/6 eee Se « 68 6 2 6 29.6 6-0 lc 'e' 6 t = 0's 6 © © 0.15 @ t 6 6 e0 oe fae SOS 2 OS 50 0 (6p. 0 9 Be 2 9 00S O65 kh 2 t Ce 2 OO ae aCe oe OR BO Oe es: & & 6S © 8 6 @: G16 6/06 6) 8 a6) © ¢ + 0.0) 6 8°61. 6 © R660 0-0 858 @ 08 e)t. eo. € dee, 6 ¢ 9.2 -¢ 6 ©. 0 (050702 6,0 2546/2, 616 2 9S eC a 8 SORES Oe 670-6099) 8 2 2 OE) 2.80 ee ee ee et one ee eae OS OTF Oe SN OS 6 ee ee ae fe Ss arene 6 ee es ee se 8 oe ee & © 8 6 ae 9 8 8 6 Oe 2 aw 6 C6 e 6 Se a ee 7-8 6 5 e © HRS. COPE es O REU ee , ' im ee a a tes F te, * <= yy a ee tee a eee —— SN — =< > enn Los Se eye ee en . INDEX OF GENERAL SUBJECTS. PAG Fane Serviee......4 053: i EP eo ictatels ee RE RER ES TU GG yaa Gave ee 8 PE AB. Fs wack wae ret oatete ee abe EPPS 15 CYOBGOICS, 6 ok hae ee RT Renae dae Sa ce 21 Meat and Poultry........ a 0d SEA EROS a eee 26 Fe SIE i ES OR Pe 37 Vegetables. . PRs ove ac eee e Oe Gie elena anne Pas 42 Salads and Dressings: . ebay Delaes tata dre ate ese eee 50 Pickles. a ee ers ee 57 Yeast, Bread awd Bréabifast Cakes. erento tet aoe 63 Sandwiches.............. Sek tnoete ie eee 74 Pastry and Pi¢es...... . 0c See ee ee 76 PPIs 2. oo «+ dine uaa a ee les 83 DOGG EER eiiciiiiaes one ees Ce Tee eee, ECE een 92 SaviGGS. Ges chee oases Poe wes eae Fe CON) RReNEs Gena ee 102 Cakes, Filling and Icitig: . 2729.2. 0 svem ee ven eae eee 107 Cookies and Small Cakes...... 27/7 S) Saas 116 Cake Fillings and Icings........ . ©. . .i)0Jsgs Ree 122 Preserves and Jellies...............0005. pase Hey et ESS 126 Bi, ch aS Aare — oo Omyr rarngunieE pe tyke I3I The Stee 000)... ss... eae sft 2s Daeg SE LMR ED eee ee 135 Camcdied tee. ..< cpl cae te 3 OF Pee se Ete ate Ss 137 Things Usetml to RMOW. . ... see eae | 193 ar ae Pe ¥ By) 1 é * \ i - : ir mi i ec ee ; ¥ a a a * : fay " a) he X BDA tt, aa ak wee ae — — . : : r br. ie P Gilet a j . es atl ee Ee, biwe . aN oe vee Cre Belg A Table of Weights and Measures for House- keepers. facts fr site : id Ne 4 he tin piace, also the fruits and bonbons. Carafes con- AIining iced - 5 ‘ =o Siapra a taining iced water are placed at opposite corners. The next MOLE fe ctan ica +h » Te win ~~ ~f +t, \xrO z ~ . SPLOD IS LOC layins Of the covers: a eove osonit< ae a Bats ’ ; » > = ¥Ci , & SUVEE siz nliying tue piace a SS SN “Ne sists of a small plate (on which to set the ovster plate), two ~ % ) ’ larce r ivec h ac Te ro ae + ‘“ P sti Se knivy LD, three iarge torks, one small kni 1%e and fork (for he fish), one soup spoon, one oyster fork. Place the knives at right with the sharp edge turned towards the plate ; place ha > f; + “+ ¢ the forks at the left with the tines turned up; glasses at the oO -- ‘ \ or J oF a : : t; napkins, bread and butter plates at the left. Carvers fish slice and fork, etc., should be laid on a side-table until juietly, the knife at the right and the fork rat = 53 Extra plates, glasses, knives, forks and spoons should be Cage Sf ioe * ~ ‘Aor ~ acs ra) ‘ 4 co 7 x sarc e _ - in readiness on the sideboard. Such things as mustard, vine. gar, etc., which may be wanted, should be in readiness on the , ' side table. ELSES RTLSAIII ? SME EE ELLA Cepecn Bread must be freshly cut. VALE POL, 4 fue py ee Water must be fresh and cool, gutter must not be served so soon as to become soft, TABLE SERVICE. Everything not too large to rest comfortably upon a serv- c ing-tray should be handed from it. Any dish from which rson at table helps himself should be offered at the left. ior which the waitress serves should be placed at the Glasses for wate ust |] er led. In removing a course, food must be first taken, then soiled china, glass, silver, < and cutlery ; then clean china glass, Silver, and cutle ee ; then carving-cloths and lastly crumbs. ‘emove a carving-cloth fold it quickly toget Soiled plates and dishes should be removed from th Everything relating only to one course must be before serving another course. Plates and dishes must never be piled china rests on pieces of silver. Use hot plates for hot meat courses, entrees etc., cold ones for salad, cold meats, and hot puddings which retain their own heat. A meal must not be announced until everything is ready which is or may be needed. After the oysters, soup is served by the hostess. Fish is served next, accompanied by potatoes Hollandaise, or potato balls fried brown and used as agarnish. ‘The host serves this, and all meats, Fish is usually followed by the entrees, cro- quettes, patties, sweet breads, etc., passed to each guest by the waitress. Then come the substantial dishes, roast beef, lamb, turkey, etc. Any and all vegetables are served with beef. Lamb is accompanied by pease and spinach. Turkey, by cranberry sauce, onions, tomatoes, potatoes. After the roast sherbet follows: then gamesand salad. le 2 EE Vee 4 fe ” * . " — 7 - x > 2 eee aa. Se Ue ee Be on RE > CPR ARO TOON TY AE OM. amen 8 — — a TABLE SERVICE. 7 Salad may be served with the game or by itself, accom- panied by cheese. The latter is often made a course by itself. After the salads and cheese come the ices and sweet dishes, bon-bons The finger bowls come with the dessert. The order in which a course dinner is served. FIRST COURSE—Raw oysters. SECOND CouURSE—Soup., THIRD CoURSE—Fish. FOURTH COURSE—Entrees: croquettes, sweet breads, ete. FIFTH COURSE —Roast meats. SIXTH CouURSE—Sherbet. SEVENTH COURSE—Entremets: dressed vegetables, served alone each, as asparagus, spinach, maccaroni, etc. EIGHTH CouRSE—Ganie. TENTH CouURSE—Cheese—macaroni dressed with cheese, 7 omelet, etc., cheese and salad, often served together. ELEVENTH COURSE— Puddings, charlotte, creams, etc, TWELTH CouRSE—Glaces: anything - iced-ice cream, water ice, frozen puddings, etc. THIRTEENTH COURSE— Dessert : fruit, nuts, bonbons, ete FOURTEEN COURSE —Coffee. + a } i aT is a. ; -% SOUPS, ‘The onion is a homely plant, ‘] And rank as most that grows, And yet it beats to mix with soup, The llly or the rose.”’ GENERAL DIRECTIONS.—The basis of all good soups is the broth of meat. Put the meat into cold water, allowing one and one-half pints for one pound of bone and meat—equal quantities of each. Do not let it boil for the first half hour ; then simmer slowly till done, keeping the pot closely covered. The next day remove the fat. Then add the vegetables and herbs used for seasoning, cooking all well together. Strain the soup before sending to the table. Cream soups should be served as soon as they are made; if allowed to stand they will curdle, BEEF SOUP.—Three pounds of beef, three onions, three quarts water, half pint pearl barley or rice. Boil the beef slowly about an hour and a half. Then add onion sliced, and pearl barley previously well washed aud soaked half an hour. Boil about an hour longer, and add more water—sufficient to have two quarts of soup when done. Season with salt and pepper. Mrs. WM. H. WALKER. PEA SOUP.—Use one quart of split pease, soaking over night. Put over the fire at nine in the morning, in fourqnarts of cold water ; add one finely chopped onion and a pound of salt pork. Boil four hours, ‘ vs =, 7 x _e « - r ~ = _ Sed — ~— Re SP i iy ot aa me 8 I An = SOUPS. 9 TURKEY SOUP.—Take the bones of a roast turkey and any pieces of skin. Cover with water and cook for one hour. Strain and return the stock to the pot, add two tablespoonfuls of rice, one bunch of parsiey ; season with salt and pepper. BEAN SOUP.—Soak one pint of beansover night. Inthe morning parboilthem. To three pounds of a well broken joint of vea), and four quarts of water, and let it boil one hour ; to this add the beans and cook slowly till they are soft enough to press through a sieve. Return to the kettle and when hot add onecup ofcream. Sa/t and pepper to taste. Mrs. H. BOUILLON.—One and one-half pounds of finely chopped lean beef, that from the round being best, one and one-half pints of cold water. Cover the sauce pan and set on the back of the stove where it will slowly heat. Let it come to the boil- ing point, than simmer slowly for one hour. Add one bay leaf, one-half of an onion, two slices of carrot, a little parsley, and two or three stalks of celery, or a little celery salt; sim- mer slowly one hour longer. Strain, return to the kettle, sea- son with salt and red pepper, and when boiling add the white and crushed shell of one egg mixed with one-half cup of cold water ; boil two minutes, then stand on the back of the stove to settle. Strain through two thicknesses of cheese cloth, and when cold remove every trace of fat; use blotting paper if necessary. If the bouillon is too light in color add caramel, but it must be perfectly clear. MRS, Ba E. TAYLOR. IO SOUPS. CONSOMME A LA ROYALE.—Two eggs, two table- spoonfuls of milk, one-fourth teaspoon salt. Beat the eggs, add the milk and salt pour into a cup and bake in a pan of hot water until set. When cold cut in small fancy pieces about one inch thick; put these in a soup tureen and pour three pints of white stock over them. If the stock jis not clear use the white of an egg to tlear it, put the stock on the stove, bring to the boiling point, then set it back for fifteen minutes to settle. Strain. Mrs. A. MOSHER. DELMONICO SOUP.—Take a soup bone weighing two pounds, cut off the meat and crack the bones. Cover with two quarts of cold water, put on the back of the stove where it will slowly heat. Simmer two or three hours; take from the fire and strain, The next day remove the grease from the surface ; put over the fire with one potato sliced, one pint of tomatoes, one onion, one stalk of celery, one bay leaf, one teaspoon salt, a very little red pepper. Let the stock cook till the vegetables are tender, then press all through a sieve. When ready to serve add one tablespoonful of Worcestershire sauce. Mrs. WM. READE. OX TAIL SOUP.—Take two ox tails, two oxrions, two carrots, one small turnip, two tablespoonfuls of flour, a little white pepper, one gallon of water ; let all boil together for two hours; then take out the tails and cut the meat into small pieces ; return the bones to the pot, and boil for another hour ; then strain the soup and add to it two tablespoonfuls of arrow root mixed with a little water, and the meat cut from the bones, Let all boil for fitteen minutes, M.1L,.W. SOUPS. oe TURKISH SOUP.—Bring to the boiling point one quart of good stock ; add to it one teaspoonful of onion juice, a blade of mace, one bay leaf; let stand over a moderate fire fifteen minutes. Then strain and add two-thirds of a pint of milk, salt and pépper totaste. When ready to serve take kettle from fire and add quickly the yolks of two eggs beaten with two tablespoonfuls of cream. Serve immediately. Can be served in bouillon cups. Mrs. G. HAWKINS. VEAL SOUP.—Joint of veal weighing three pounds, four quarts water: simmer slowly. One-fourth pound macaroni boiled in sufficient water to cover it; add a little butter when itistender. Strain the soup and season with salt and pepper, then add the macaroni and the water in which it was boiled. It may flavored with celery and a pint of cream added. M.L.W. TOMATO SOUP.—One can of tomatoes, two and one-half quarts of hot water, one teaspoonful of soda, one-quarter pound of butter, six crackers, salt and pepper to taste, one pint of fresh milk. Mrs. A. ANDERSON, .TOMATO SOUP.—One quart of tomatoes, one onion, two ounces flour, four ounces butter, two tablespoonfuls sugar, two of salt, one-third teaspoon cayenne pepper, three pints water, one-half pint of milk. Boil the tomatoes and onion in water for three-quarters of an hour; add salt, pepper, sugar, butter and flour ; rub smoothly together like thin cream. Boil ten minutes. Boil milk separately. When both are boiling pour the milk into the tomatoes to prevent curdling. Mrs. HAWKINS, {2 SOUPS. SOUP WITHOUT MEAT. —Pare and chop fine six good Sized potatoes : boil in three quarts of water till tender, soned with butter, pepper and salt. Just before serving break into it three or four raw eggs, stir Improved by adding one-hal! cup of crean As -One-half tea cup of barle y, four quarts water, boil and skim. Now put ina neck of mutton, and it boilsskim again. Take two Carrots, one small bage, one large onion and a sprig of parsley ; chop altogether very fine, and add after the meat has boiled one hour. Let it boil two hours longer and serve. CREAM OF CORN SOUP.—One pint of gra three tablespoonfuls of butter, three pints of boiling even tablespoonfuls of flour, one pint of hot milk, yolks ggs, salt and pepper to taste. Put the cobs from which you have grated the corn in the boili hg water, and boil slowly half an hour; remove them, put in the corn, and boil about twenty minutes, then press all through a sieve. Rub the butter and flour to a paste, add to the soup and stir constantly until it thickens. Now add the boiling milk, and season; cook one minute, add the beaten yolks, and serve immediately. ANGIE. CREAM OF ASPARAGUS SOUP.—Wash one bundle of asparagus, cut into small pieces and put into a saucepan with enough boiling water to cover. Simmer for three-quarters of SETS
. _—— _ ew ee reat. Se as Mee iT ce aE a AER MEAT AND POULTRY. 27 crumbs seasoned with salt and pepper; put small lumps of butter over it, and bake in a hot oven ; baste frequently. When done make a gravy and serve. POT ROAST.—This is an old-fashioned dish often cooked in our grandmother’s time. Takea piece of fresh beef weigh- ing about five or six pounds. It must not be too fat. Wash it and put it into a pot with a very small quantity of water. Set it over a slow fire, and after it has stewed an hour salt and pepper it. Then stewitslowly until tender. Do not replenish the water at the last, but let it all nearly boil away. When tender all through, take the meat from the pot and pour the gravy ina bowl. Puta large lump of butter in the pot, then dredge the meat with flour and return it to the pot to brown, turning it often to prevent burning. Take the gravy that you have poured from the meat, skin off all the fat, pour the gravy in with the meat, and stir in a large spoonful of flour wet with a little water ; let it boil ten or fifteen minutes. FILLET OF BEEF WITH MUSHROOM SAUCE.— Remove all the skin and fat from thetenderloin. The veins and tendons should be taken out and the meat trimmed into shape. Put in the bottom of a roasting pan three or four slices of salt pork, one small onion sliced, one small carrot sliced, one stalk of celery cutin pieces, and two sprigs of parsley. Lay the fillet on top of these, put several strips of pork on the fillet, pour over one-half of a cup of hot stocck and roast in a hot oven thirty minutes. Baste several times while cooking, When done remove the fillet and the vegetables. Put one tablespoonful of butter in the pan and brown ; add two table- Vs _— = am % = =. eS = re SS ee 5 ) — MEAT AND POULTRY. spoonfuls of flour, stir until smooth and brown: add two cups of stock, stir and cook until it thickens. Strain into a sauce- pan and add one can of mushrooms drained from their liquor, Let them cook only until heated: add one teaspoonful of Worcestershire sauce, pepper and salt to taste. Pour the sauce around the fillet and serve. Mrs. J. E. TAYLOrR. BREF STEW WITH CORN FLOUR DUMPLING. Cut two pounds or beef from the round into inch squares. Putone tablespoonful of suet into a frying pan, throw in the pieces of beef. Shake until well browned, then lift them carefully with a skimmer; pour them intoa saucepan. Into the fat remaining in the pan, rub two tablespoonfuls of flour: brown carefully. Add one pint of water to the fat and flour, stir constantly until it boils ; strain over the meat, cover and simmer gently one hour. A small onion may be added if desired. Salt should be added when the meat is halfdone. Ten minutes before serving time mix in a bowl one-half cup of corn flour and one-half cup of wheat flour. Add one-half teaspoonful of salt and one tea- spoonful of baking powder. Mix thoroughly, then add sufii- cient milk, about a gill, to moisten. The dumplings must be moist, not a batter. Take a teaspoon dip it first in the sauee of the meat and then take a teaspoonful of this mixture, place it on the top of the meat, and so continue until the entire sur- face is covered. Each dumpling must have a certain portion exposed. Cover the kettle, cook for ten minutes without lift- ing the lid. When ready to serve, arrange the dumplings on the edge of the dish as a garnish ; put the meat in the center, strain over the sauce and serve. | Ubbue Mrs. J. E. TAYLOR. MEAT AND POULTRY. 29 HAMBURG STEAK.—Take one pound of steak from the round ; chop very fine, add to ita tablespoonful of onion juice, one-half teaspoonful of salt and a little black pepper ; mix well together. Moisten the hands in cold water, take two table- spoons of this mixture and form into small round steaks or cakes, ‘The above will make eight. Put two tablespoons of butter in a frying pan; when hot put in the steaks, fry brown on one side, turn and fry brown on the other. Place them on a hot dish; adda tablespoon of flour to the remaining butter in the pan, mix smooth ; add a half pint of boiling water, stir constantly until it boils ; season and pour over the steaks. House HoLpD NEws. SPICED BEEF.—lwelve pounds of beef cut from the round ; one large tablespoonful of black pepper, one teaspoon- ful of cloves, one small nutmeg, two ounces of saltpetre, seven ounces of brown sugar and one cup of salt. Rub this into the beef, and turn it over every day for twelve days. Mrs. MACLAREN. ROAST STEAK.—Take the quantity of steak required. Have ready a dressing made of bread crumbs; spread it on the steak and roll, tie firmly. Put itin a hot oven and bake one hour. Sprinkle on salt and pepper just before it is done. Mrs. WM. WALKER, SPICED BEEF RELISH.—Take two pounds of raw, tender beefsteak, chop it very fine ; put into it salt, pepper and a {little sage, two tablespoonfuls of melted butter; add two crackers rolled fine, two well beaten eggs. Make it up into the shape of a roll, and bakeit ; baste with butter and water. When cold cut in slices. i Q a Al — a ‘e_ary wr = wa 30 MEAT AND POULTRY. VEAL LOAF.—Three and one-half pounds of ram veal chopped fine, with one slice of fat pork, two crackers rolled fine, two eggs, two tablespoonfuls of butter, one large spoon of salt, one-half teaspoonful pepper. Mix al] well together in the form of a loaf; put it in a bread tin; dust with cracker crumbs; put small pieces of butter on top, and bake two hours, basting often. Mrs. WM. READE, LIVER AND BACON.—Slice liver and let it remain in cold water one hour ; take out, dry and rollin flour. Fry thin slices of bacon crisp; remove bacon, put liver in pan and fry carefully. TRIPE.—Cut into convenient pieces for serving, pour over boiling water, drain, and dry in a towel. Have salt pork drip- pings on sweet lard heated in the frying pan; cook the tripe in this, but do not brown it. Take out the pieces onto a plate, put butter into the frying pan and return the tripe, previously dipped in egg batter, and fry a delicate brown. Mrs. Mcc. TOMATO PIE.—Cut beef or veal into small pieces; place in buttered dish; season with salt and pepper; put over ita layer of bread or buttered toast ; then a layer of tomatoes peel- ed and sliced; season to taste ; cover with a paste, and bake. Mrs. H. GRAHAM. CURRY OF MUTTON.—One onion, one tablespoonful of butter, one teaspoonful salt, one tablespoonful curry powder, one tablespoonful flour, one pound of cooked meat cut into cubes or thin pieces, one pint of hot water or stock. Fry the ‘ ie "4. Fi ae 7 at Ps a: * > we — ii. ee MEAT AND POULTRY. 31 onion in the butter till a golden brown, add the curry powder, then the stock slowly; stir well; add the meat, and when it becomes thoroughly heated serve on a platter ina border of rice. Mrs. A. MOSHER. BLANQUETTE DIJOU.—Half a cupful of finely chopped cooked ham ; one cupful and a half of cold veal cut in thin bits as large as a quarter ofa dollar. Butter a sauce pan and pour in a coffee cup of cream; when it boils stir in one teaspoon flour wet in milk; let boil till it thickens, then add the meat, pinch of nutmeg, salt and pepper to taste. Lastly stir in the yolk of one egg beaten with one tablespoon cold milk. Stir for a moment, then pour on a hot platter and garnish with hard boiled eggs and slices of lemon. TO BAKE A HAM,.—Asa ham for baking should be well soaked, let it remain in sweet milk for at least twelve hours. Wipe it dry, trim away any rusty places underneath, and cover it with a common crust, taking care that this is of sufficient thickness all over, to keep the gravy in. Place it in a moder- ately heated oven and bake for nearly four hours. Take off the crust, and skin the same as boiled ham. This method of cooking a ham is by many persons considered far superior to boiling it, as the juices and a finer flavor are retained. BOILED HAM.—If very salt soak the ham‘in sweet milk twenty-four hours. Wash well and cut away from the under side all the rusty and dried parts. Put into a kettle with suffi- cient cold water to cover it, bring gradually to the boiling point, and as the scum rises, remove itcarefully, Letit simmer 32 MEAT AND POULTRY. gently until tender, and do not allow it either to stop boiling or to boil too quickly, When done remove the skin and serve. ) Re Ee i SAUSAGE.—To twelve pounds meat, one-third tat, and two-thirds lean, add one ounce of pepper, one ounce sage, six of salt. Mrs, WM. WALKER. VEAL SAUSAGE.—Equal quantities of fat bacon and lean veal chopped fine ; to every pound of meat allow one teaspoon- ful minced sage, salt and pepper to taste. Mix well and make it into flat cakes ; fry a nice brown. PICKLE FOR BEEF.—Two gallons of water, one pound of brown sugar, three pounds of salt, one teaspoonful saltpetre. Boil twenty minutes, skim, and when cool pour over the meat. Mrs. J R. MCDONALD. BRINE FOR BEEF.—Six gallons of water, two and one- half pounds of sugar, two ounces of saltpetre, six pounds of rock salt or nine pounds of common salt. Boil all together, skim, and allow it to cool; when cold pour it on the meat. This quantity will do for eighty or one hundred pounds of beef. Mrs, H. GRAHAM. CURING HAM. —Make a brine, using six gallons of water, one quart of molasses, seven pounds of salt, and three ounces of saltpetre ; scald and skim. When cold pour over the hams and let them stand from four to six weeks. Smoke them about a week. Put them in bags made of twilled cotton, and hang in a cool place. A. H, D. MEAT AND POULTRY. 33 ROAST TURKEY.—Select a turkey weighing from ten to fifteen pounds. Singe, draw and clean well. In cutting the turkey to remove the crop, cut the skin on the back of the neck, take out the crop and cut the neck off as near the breast- bone as possible. In this cavity put two tablespoonfuls of dressing. Sew up the skin on the back of the neck and fold it over, that the breast may look plump and unbroken. Put the remainder of the dressing in the body, sew up the vent and truss the turkey. Put the surplus fat taken from the inside of the turkey over the legs and wings. Have the oven very hot at first, put in the turkey, with one cup of boiling water in san. Roast ten minutes to the pound, basting often; Do not add any more water, as the turkey should’ be basted with its own dripping, H. lL J- ROAST DUCK.—Truss neatly a pair of ducks. Make a dressing of grated bread, four apples and four onions chopped fine, pepper, salt and sage to taste. Fill the ducks, sew up, and roast; basting often. Miss MCDONALD, STEWED CHICKEN WITH OYSTERS.~—Season and stew a chicken in a quart of water until very tender; take it out on a hot dish and keep it warm; then put into the . . liquor a lump of butter the size of an egg; mix a little flour and water smooth and make thick gravy, season well with pepper and salt and let it come toa boil. Have ready a quart of oysters, picked over, and put them in without any liquor; stir them round, and as soon as they are cooked, pour all over the chicken. Mrs. A. ROBB. Al i } ; ae 14 W 4 G 34 MEAT AND POULTRY. FRIED CHICKEN.—Wash and cut up a young chicken, wipe it dry, season with salt and pepper ; dredge it with flour, or dip each piece in beaten egg and then in cracker crumbs. Have in a frying-pan one ounce each of butter and sweet lard, made boiling hot. Lay in the chicken and fry brown on both sides. Take up, drain, and set aside in a covered dish. Stir into the gravy left, if not too much, a large tablespoonful of flour; make it smooth, add a cup of cream or milk, season with salt and pepper; boil up and pour over the chicken. Some like chopped parsley added to the gravy. Serve hot. If the chicken is old, put into a stew-pan with a little water, and simmer gently until tender: season with salt and pepper, dip in flour or cracker crumbs and egg, and fry as above. BLANQUETTE OF CHICKEN AND RICE BORDER.— One cup each of chicken stock and cream, two tablespoonfuls of butter, two scant tablespoonfuls of flour, one egg, a speck of mace, one saltspoon of celery-salt, one pound of chicken, one cup of rice, one teaspoonful parsley, one-half teaspoonful onion juice. Put in the double boiler the stock and cream. Put in the frying-pan the butter and flour and cook until smooth ; then add stock and cream gradually ; put the mixture back in the boiler; beat the egg light, stir in a little of the hot sauce to prevent curdling, then add it to the sauce in the boiler, Cut the chicken into small pieces —rejecting the gristle— and add it to the sauce; season, and serve on toast, with a rice border. Mrs. A. MOSHER. MEAT AND POULTRY. 35 PRESSED CHICKEN.—Boil three chickens till tender ; bone, and pull to pieces in flakes; season with butter, pepper and salt; then pour over it the broth in which it was boiled, and mix well together. Put it into a pan and press. A fancy- shaped mold improves the shape when turned out. Mrs. WM. WALKER. DRESSING FOR FOWLS.—One quart of bread crumbs grated, one slice of salt pork chopped to a cream ; season with salt, pepper, sage and a generous supply of butter; beat in one or two eggs. Mrs. WM. WALKER. OYSTER DRESSING.—One quart oysters; add bread crumbs till you can mold like a loaf of bread ; two tablespoon- fuls butter, pepper and salt to taste. SWEET BREADS.—Two pair of sweet breads soaked in salt and water one hour. Then boil twenty minutes. When cooked, place in ice water to blanch. When quite cold, break into pieces, removing all bits of fat or gristle. Then add to the sweet breads one can mushrooms, and squeeze over all juice of one-halfa lemon. Put over the fire one cup of cream and one cup of veal stock or the juice from mushrocms, one- half of small onion, little mace and nutmeg. Mix one table- spoonful flour and one and a half tablespo cns Lutter and stir into the cream. Let cook ten minutes; then strain and add sweet breads. Let all cook slowly ten minutes. 36 MEAT AND POULTRY. SCOTCH HAGGIS.—Take the stomach of a sheep, wash well, and soak several hours in cold salted water. Turn inside out, put into boiling water to scald; then scrape quickly with a knife, and’ let it remain in cold water until wanted. Take the liver and boil it one hour, changing the water after one- quarter of an hour. When cold, grate half the liver, and take one pound of oatmeal, one-half pound of chopped suet, one- pound of chopped lard, not rendered, one-quarter of a pound of onions chopped fine, pepper and salt to taste. Put this mix- ture into the bag already prepared for it, leaving room for swelling ; sew it securely, plunge into boiling water, and boil gently three hours. Prick with a fork row and then, to let out air, Serve as hot as possible, without sauce or gravy. Mrs. Morr. EGGS and OMELETS., ** The turnpike road to people’s hearts, I find, lies through their mouths, or I Us > mistake mankind,’ OMELETS.—The French omelet, which is thought to be the most perfect of all kinds, is light but not puffy. A puffy omelet can only be had by separating the yolks and whites of the eggs, and whipping each as light as possible; then gently mixing together. In the making of a French omelet, the eggs are broken in a bowl, seasoned and beaten only enough to mix. The pan, with the butter in it, is placed over a very hot fire, and as soon as the butter is melted the eggs are poured in quickly, the pan violently shaken for a moment, and an extra stir or two given with a fork; the half-set mixture is then rapidly and lightly rolled over by means of a spatula or very limber knife, and served without delay. A practiced omelet maker will do all this in less than two minutes. In the puffy omelet which is, perhaps, more familiar to many, the whites and yolks are separated, the yolks beaten, and the whites, to which a pinch of salt has been added, whipped to a froth. The yolks are then poured over the whites and the two gently mixed. This is poured into the pan which is heated and but- tered, and set where it will cook slowly. When the under side is firm, which will be in five or six minutes, the omelet may be carefully folded over, or the pan may be set in the oven for a moment or two to dry offthe top. A plain French omelet may 38 EGGS AND OMELETS. be transformed into a parsley, ham, tomato, chicken, pease or almost any other kind, by spreading over just before it is folded, a few spoonfuls of any of the articles named, after chopping or otherwise preparing them. Miss HELEN LOUISE JOHNSON. ORANGE OMELET.—Grate the rind from one large orange and squeeze out three tablespoonfuls of the juice. Separate the whites and yolks of four eggs ; beat the yolks with four teaspoonfuls of powdered sugar; addza pinch of salt to the whites and beat them until very light andidry. Pour the yolks over the whites and lightly mix them, sprinkling in at the same time the orange juice and rind. Melt one tea- spoonful of butter in a good sized pan and,tilt it until the bot- tom and sides are greased. Turn in the egg mixture andseton the side of the fire, turning round that the bottom may cook and color evenly. When firm and golden brown set in a hot oven for a mo- ment, then fold and turn out on a heated platter. Miss HELEN LOUISE JOHNSON, OMELET.—Four eggs, whites and yolks beaten separately, a little salt, three ftablespoonfuls of milk; put about half a teaspoonful of butterin the pan and when hot pour in the omelet ; let it stand until set. A little cold boiled ham or any meat chopped fine, may be added if desired, Miss G. WILSON. EGGS AND OMELETS. 39 SWISS OMELET.—Six eggs, whites and yolks beaten se- parately, one-half-pint of milk, six teaspoonfuls of corn starch, one teaspoonful of baking powder, and a pinch of salt. Add the beaten whites lastly, and cook in a little butter. Miss B. MCDONALD, CREAMED EGGS.—Six hard boiled eggs, one and one- half cups of milk, two level tablespoonfuls of butter, one and one-half a teaspoonful of flour, one- ourth of a teaspoonful of pepper, two tablespoonfuls of chopped parsley. Put the butter, flour and seasoning in a saucepan over the fire; when melted and mixed, add the milk and stir until it thickens. Reserve the yolks of two eggs; add the remainder of the eggs sliced, sim- mer five minutes; stir in one tablespoonful of the parsley ; pour on a hot platter, garnish the top with the remainder of parsley and yolks pressed through a sieve. Serve immediately. Mrs. J. E. TAYror. EGGS IN CASES.—Take six small rolls, cut off the tops, and scrape out as much of the crumb as possible. Brush over with melted butter and set in a quick oven long enough to crisp them. Break in a bowl six eggs, beat just enough to mix, add six tablespoonfuls of cream, one-half teaspoon salt, one- fourth teaspoon white pepper, one teaspoon grated cheese and two tablespoonfuls butter. Stir over the fire until the consis- tence of a soft scramble, fill the cases and serve immediately. HAM AND EGGS.—Cut the ham into thin slices, broil, and spread over it a little butter. Poach the eggs in salted water, and lay neatly upon the ham. Mrs. A. ROBB ss ee a isp aa = bas 40 EGGS AND OMELETS. EGGS SCRAMBLED IN MILK.—Scald one cup of milk, add to it a piece of butter, one-half the size of an egg, sali and pepper. Break in six eggs and stir briskly with a knife until it thickens. Mrs. J. MAXWELL. SCRAMBLED EGGS.—Put a tablespoonful of butter into a hot frying-pan. Have ready half a dozen eggs broken in a dish ; add salt and pepper. Turn them into the hot butter and stir briskly one way for five or six minutes, or until they are mixed. Be careful that they do not get too hard. WHITE House Cook Book. POACHED EGGS.—Have one quart of boiling water and ofie tablespoonful of salt in a frying-pan. Break the eggs one by one, into a saucer and slide carefully into the salted water. Dash with a spoon a little water over the egg, to keep the top white. Cook untilthe white is firm. Serve on buttered toast. MRS. WM. READE. POACHED EGGS.—Scald one pint of milk add to it one-half of a tablespoonful of butter and one teaspoonful of salt. Have ready six eggs beaten to a froth; pour them into the boiling milk and stir gently till it thickens, not more than two minutes. Take it from the stove and continue to stir a moment longer. Serve on buttered toest. Mrs. C, MARSHALL. FRIED EGGS,—Have the grease very hot and drop the eggs in carefully, Czere must be taken that the yolks are not broken, sprinkle with salt and pepper. Baste with the hot grease until a white film forms over them. Remove carefully from the pan. Mrs J. MAXWELL. HGGS AND OMELETS. 4I DEVILED EGGS.—Boil five eggs hard. When taken from the hot water cover with cold water to prevent the whites from turning dark. When cool, remove the shells and cut in two. Take out the yolks and press through a sieve. Add one tablespoonful of olive oil or butter, salt, pepper, mustard and vinegar to taste. Fill the whites with the mixture. Serve on watercress or lettuce leaves. Mrs. WM READE. ge Ge en % ~~ os ¥ me ort $ — = “A multiplicity of vegetables leaves no elbow-room for the turkey.”’ MASHED POTATOES.—Steam or boil potatoes until soft, in slightly salted water; pour off the water and let them drain perfectly dry ; sprinkle with salt and mash. Have ready some hot milk or cream in which has been melted a piece of butter ; pour this on the potatoes, and beat until white and very light, using a silver fork. Mrs. BOTHAM. POTATO PUFFS.—Take cold meat, either beef, veal or mutton, clear it from gristle, chop fine, season with pepper and salt. Boil and mash potatoes, make them into a paste with one or two eggs; roll out the paste, using a little flour. and cut it round with a small saucer; put the seasoned meat on one-half, fold over like a puff, and fry a light brown. Mrs. THOMAS CUNNINGHAM. SARATOGA POTATOES.—Pare potatoes and slice very thin. Lay in cold water before using. Have boiling lard three inches in depth in a frying kettle. Dry the potatoes thoroughly in a towel, and fry a golden brown. Drain on a double brown paper; salt while hot. MRS. STRONG. POTATO PUFF.—Two cups mashed potatoes, two table- spoons melted butter ; stir these with a seasoning of salt and pepper. Beat two eggs separately and add with six tablespoons of sweetcream. Beat all well together, and bake in a pudding dish until nicely browned. Mrs. R. CRAWFORD. VEGETABLES. 43 POTATO-BALLS.—Take cold mashed potatoes, left from dinner: with floured hands, form into flattened balls ; have ready, in a hot frying-pan, one tablespoonful of ham or beef drippings, or lard. Put in the potato balls and fry quickly, so 1, they will have a tender crust. Mrs. R. CRAWFORD. CREAMED POTATOES.—Fill a baking-dish two-thirds full of raw, thinly sliced potatoes. Pour over enough cream sauce to cover. Put bits of butter on the top, and bake irom three-quarters of an hour to one hour. SUSIE BUEL. SWEET POTATOES.—Boil until tender; peel, and cut lengthwise in strips. Put good sized pieces of butter in a buking-tin, lay in the strips, sprinkle over salt and brown. Je W. LYONNAISE POTATOES.—Put a piece of butter, size of an egg, in frying pan, with one small onion sliced. When this is browned, put in slices of cold boiled potato; turn carefully until brown, add a teaspoonful of finely chopped parsley, salt and pepper. Mrs. H. ESCALOPED TOMATOES. ~—Butter a deep pudding dish, put in a layer of bread crumbs, then a layer of tomatoes, thickly sliced, salt and pepper ; then a layer of bread crumbs, with bits of butter. Repeat in this order till the dish is full, having the top layer of the crumbs. Moisten with a few table- spoonfuls of water. Bake in a hot oven one-half hour. Canned tomatoes may be used also. Sa — \ veneer y ue ~~ —- —~ ca = em a Coe ek ne 44 VEGETABLES STEWED TOMATOES.—Peel and slice the tomatoes. Puta lump of butter in a hot skillet, put in the tomatoes, season with salt and pepper, and caok as rapidly as pc ssible for one-half hour, A. eo BB: STUFFED TOMATOES.—Select good sized and firm to- matoes; cut a circular piece from the top of each tomato. Take out the seeds. Do not spoil the shape of tomatoes. Fill the cavities with the following :—For every six tomatoes allow one-half cup finely chopped chicken, twelve chopped mush- rooms, two heaping tablespoonfuls bread crumbs, one table- spoonful chopped parsley and one of melted butter. Bake thirty minutes in a moderate oven. Baste with melted butter : SUSIE BUEL. FRIED TOMATOES.—Cut the tomatoes in thick slices. Fry in butter; when brown cover with cream and let it just come toa boil. Remove the tomatoes to a hot platter; add the beaten yolks of two eggs to the cream, stir until well mixed and take at once from the stove. Pour over the toma- toes and serve. S. B. TOMATOES BAKED.—Skin the tomatbes and place them in a porcelain-lined vessel, with one tablespoonful of sugar to one quart of tomatoes. Stew, and when the tomato is done, add some crumbs of light bread and a lump of butter. Place in a shallow vessel and bake. Mrs. H. GRAHAM, i - —— cee ean VEGETABLES. 45 ASPARAGUS.—Take the tender part of the asparagus, cut stalks of equal length, and tie in bundles ; boil in salted water for twenty minutes. Have ready slices of nicely toasted bread ; dip these in the asparagus liquor, butter them, and lay on a hot dish; drain the asparagus; untie and arrange ou toast ; pour over all hot cream, seasoned with butter. M RS, M. GREEN PEASE.—Shell one-half peck of pease. Cook in boiling water twenty minutes, or until tender. Sesson with butter, pepper and sat. STRING BEANS.—Cut the ends from half ¢ peck of beans, then cut into small pieces. Put them into boiling water and cook one hour. Season with butter, pepper and salt. STEWED CELERY, CREAM SAUCE.— Two or three heads of celery, washed well and cut into small pieces. Cover with boiling water and cook one-half hour. Season with salt. Strain off the water, add a pint of cream sauce, and serve. Mrs C. MARSHALL. SUCCOTASH. % Use double the quantity of corn you co of beans. Cook shell beans until tender in enough water to cover them. Shave the green corn from the cob, and add to the beans: boil until the corn is cooked ; add butter, pepper and salt to taste. Add milk if preferred. Mrs. J. C. MIDDLEMISS. err ew Res 5 ip iat I en: FL Haye VEGETABLES. CABBAGE DRESSING.—Boil one cup vinegar, melt a piece of butter the size of a walnut in it. Beat together one egg, one teaspoon each of sugar, mustard, salt, flour, one-half teaspoon pepper. Pour the boiling vinegar on the mixture, stir it well, then put back on the stove and boil about one minute Pour over the cabbage. Mrs, A. ANDERSON. DRIED CORN —Choose the ears when at their best for the table; put them into boiling water and let stand four or five minutes; remove andcool. With a sharp knife slit each row of grains down the middle; then cut it from the cob in thin slices, scraping the cob finally with the back of the knife. It should not be ionger in drying than two hours. It must be watched and stirred frequently. It should be white and clear when dry, or its flavor is spoiled. For use soak over night, simmer slowly for about twenty minutes with a little butter, Sugar, salt and pepper. Just before serving, add a little sweet cream. MAMIE PRINGLE. PARSNIPS.—Boil them till tender in slightly salted water ; remove the skin and mash them; for every cup of parsnips add one half cup bread crumbs, one egg, pepper and salt to taste Form into cakes and fry till brown in butter. CREAMED PARSNIPS.—Scrape, slice lengthwise, and bcil tender. Put over the fire with two tablespoonfuls butter, pepper and salt, and a little chopped parsley. Shake until the mixture boils. Dish the parsnips; add to the sauce three tablespoonfuls of cream or milk in which has been stirred a little flour. Boil and pour over the parsnips. VEGETABLES 47 HUBBARD SQUASH.—Wash clean: cutin quarters and bake in a moderately hot oven, without removing the skin or shell. When tender, scrape the squash from the shell with a strong spoon. Season with butter, pepper and salt. If for pies, press it through a wire sieve while warm. Mrs. J. MAXWELL. SUMMER SQUASH.—Wash and wipe dry; remove the rough erds and slice in one-half inch pieces. Roll in flour and fry in hot butter until a light brown. Sprinkle with salt and pepper. Mrs. J. MAXWELL. CAULIFLOWER.—Let stand in salt and water one hour before cooking. Put in a piece of muslin and boil until tender in slightly salted water. Serve with cream sauce, Mrs. H. BOSTON BAKED BEANS.—To one pint of beans allow one-half pound of salt pork, a large spoonful each of molasses and salt, one teaspoonful each of sugar and mustard. Soak beans over night; in the morning, put them ia fresh water and simmer until tender, but do not let them break to pieces ; skim out of this water into a quart bean-pot. Mix molasses, sugar, &e., together in hot water enough to fill the pot; cut the rind of pork in squares, and put the pork with the beans; as the water cooks away, fill the pot with more, adding the last water within three hours of serving. Cook slowly from eight to ten hours, or longer. Mrs. GEORGE NOYES. ease aye yn ee 48 VEGETABLES. SOUTHERN WAY OF BOILING RICE.—Pick over the rice, rinse it in cold water until perfectly clean ; then put it in a pot of boiling water, allowing one quart of water to less than a cup of rice; boil it hard seventeen minutes: drain off the water very close, and let it steam fifteen minutes with the lid off. When carefully done in this way each kernel stands out by itself, while it is perfectly tender. MACCARONI WITH CHEESE.—Break three ounces of maccaroni into pieces; put into a kettle of boiling salted water, and boil rapidly twenty-five minutes - ; piaty y ? when done, throw into ccld water for fifteen minutes: drain and cut in small pieces. Put a cup of milk on to boil. Rub one large tablespoon of butter and two of flour to a smooth paste, and stir into the boiling milk. Stir until it thickens; acd two tablespoonfuls of grated cheese, the yolks of two eggs, cook a moment, Puta layer of maccaroni into a baking-dish, then a layer of the sauce, continue till all is used. Sprinkle over bread crumbs and bits of butter, and brown in the oven. Mrs. WM. READE. MACCARONI AND CHEESE.—Put boiled maccaroni into a buttered pudding dish, in layers, with bits of butter and plenty of thickly grated cheese; add a little milk, and put a layer of finely grated bread crumbs over the top. Cover this with bits of butter. Bake in a very quick oven until nicely browned on top. Mrs. MARSHALL. STEWED CARROTS.—Parboil the carrots, then cut them into tiny squares, Cook until tender in slightly salted water, Drain and pour over them a cream sauce. Season to taste. MRs. BAKER. VEGETABLES. 49 CHEESE DE RELISH.—Soak one cup of bread crumbs in one cup of sweet milk; add three eggs well beaten, one tablespoonful of melted butter, salt and pepper to taste, one- half cup grated cheese. Pour into a buttered dish ; bake one- half hour. MRS, WATSON. nr cer Se ty ~, Gee terres Se Sed _ = eS SALAD AND SALAD DRESSINGS. ‘* My salad days, When I was green in judgment.’’ MAYONNAISE DRESSING.—Put the yolks of three eggs in a soup-plate ; add a pinch of salt and stir with a silver fork until the yolks are broken ; add the oil, drop by drop at first, being careful to stir in the same direction ; adding a drop of vinegar when needed —that is, when the mixture shows globules of oil, or, to use the common expression, “looks oily.’”’ As the emulsion becomes thick the oil can be added faster, always stirring, not beating, and adding only acid enough to keep the dressing from curdling. When finished it should be thick and smooth. Season with salt, red pepper, mustard and lemon juice. A perfect mayonnaise should not be strongly acid, as that destroys the flavor of the oil. ps Pees Be SALAD DRESSING —Two eggs, two cups sweet cream, one cup vinegar, three-fourths cup sugar, one teaspoonful each of mustard, salt and pepper. Put all together on the stove and cook, and stir until it becomes as thick as custard. When cold pour over the salad.. Mrs. H. GRAHAM. MAYONNAISE WITH CREAM.—Whip to a stiff froth one-half pint of cream. Just before serving stir this into one- half pint of mayonnaise dressing. : Mrs. J. EK. TAYtLor. SALAD AND SALAD DRESSINGS. FRENCH DRESSING.—Put one-half teaspoonful of salt and a dash of red pepper into a bowl; add gradually t tablespoonfuls of oil and one tablespoonful of vinegar. Beat until you have a whitish dressing. TABLE TALK. SALAD DRESSING.—Yolks of four eggs, one tablespoon- ful mustard, one teaspoon salt, one cup vinegar, sugar to taste. Put all together in a double boiler, cook and stir gently until it thickens. Add cream or milk before serving. Mrs, A. MCLEAN, CELERY SALAD.—Two heads of celery cutin inch lengths with the above ¢ ressing poured over it. Mrs. MORRISON, CREAM DRESSING.—Beat the yolks of two eggs light, add two tablespoonfuls of vinegar, one tablespoonful of salt, one-half teaspoon pepper ; cook over hot water until it thickens, and put away to cool; whip one-balf cup of cream, add to the cooked eggs, stirring all the time until well mixed; then put in co)d place. Mrs. TAYLOR. SALAD DRESSING.—The yolks of three eggs, half a cup ot vinegar, one teaspoon of salt, same of mustard, a little pep- per, two teaspoonfuls of sugar, butter the size of a walnut ; cook this all together carefully, so that it will not break or curdle: it will be a thick custard ; let it get cold, thin to the consistency you want with cream or good milk ; then beat stiff the whites of the eggs and mix through it; mix it in a bowl, set the bowl in a pot of boiling water, stir and watch carefully until done. MRS. J. ROBB, We tee FEED o-oo =; - «se - ae ~ x 4 rer re A > mee pM 52 SALAD AND SALAD DRESSINGS. LIVER SALAD.—Boil liver and pieces of beef till tender ; chop fine, with onion and hard-boiled eggs; season with pep- per, salt and sage; mix with a little of the stock in which it was boiled; then put itin a mold. When ready to serve, turn out of the mold and garnish with hard-boiled eggs sliced. CHICKEN SALAD.—Boil the chicken until very tender, free it from bones and gristle and chop. Chop a good-sized head of celery and mix with the chicken ; season to taste with salt and pepper. Make a dressing by beating the yolk of one egg until light, add one-half teaspoonful each of mustard and sugar, and a pinch of salt. Mix together until smooth, then put in two tablespoonfuls of salad oil, and four tablespoonfuls of vinegar. Beat until perfectly light and smooth and mix with the chicken. Mrs. WM. D. McCaLtium. CHICKEN SALAD.—Cut cold boiled chicken (better the white only) into dice. In cutting use asharp knife, so that the meat will be cut and not pulled apart. Cutthe celery in small pieces. For every pint of chicken use one cupful of celery. One hour before serving cover the chicken with a French dressing. When ready to use mix the celery with the chicken and pour over a mayonnaise dressing. The usual proportion is one cupful of mayonnaise to every quart of salad. Garnish. SUSIE BUEL, FISH SALAD.—Take cold, boiled, fresh fish, separate care- fully ; mix with lettuce leaves and stir lightly with a little mayonnaise ; make nests of crisp lettuce leaves, put a large spoonful of mixture on each leaf with a spoonful of mayonnaise on top. Mrs. H. SALAD AND SALAD DRESSINGS. 53 .s SALMON SALAD.—Nine hard boiled egys, one small can of salmon ; chop whites of eggs together with salmon fine; rub yolks smooth with a spoon and mix them well with the oil from the salmon, one cup of vinegar, ore teaspoonful salt, one of pepper and one of mustard, Mix all well together. Mrs. A. ANDERSON. CABBAGE SALAD.—Mix together two tablespoons of butter, one of flour, two eggs, two-thirds ofa cup of sugar, one- half cup of vinegar and a pinch of salt. Boil in a double boiler, stirring constantly until it is smooth and thick. Chop half an ordinary sized cabbage very fine and just before serving, mix the dressing (which should be very cold) thoroughly through it, Mrs. A. ANDERSON LOBSTER SALAD.—Cut the lobster in small pieces, sea- son with salt and pepper; pour over enough dressing to moisten well; put in the middie of a platter, garnish with lettuce leaves ; pour over the remainder of the dressing and put slices of boiled egg and olives on top. Mrs, C, MARSHALL, CABBAGE AND CELERY SALAD.—Take half of a cab- bage and two heads of celery ; wash clean and chop fine. Pour over salad dressing. EGG AND CELERY SALAD,—Equal quantities of hard ; boiled eggs and celery cut in small pieces and mixed with French dressing. Place on individual plates in the center of a lettuce leaf, garnished with mayonnaisse and strips of the white of the egg ranged round to simulate daisy petals. Cc. CG, B, Ss — hie “ ie ~9 - —s - - . SPL a vere ae —— ~ -_-- _——~ ais SR eg Tk CR A re Ne ——— a A 4 SALAD AND SALAD DRESSINGS. cy BEET AND CELERY SALAD.—Slice equal quantities of boiled beets and raw cabbage ; mix them together and pour over the following dressing: Take yolks of two hard boiled eggs, pound to a paste, add two tablespoonfuls melted butter, two of vinegar, one teaspoonful mustard, one half teaspoonful each of salt and pepper, and four or five tablespoonfuls of rich cream. Mrs, CAMERON. CABBAGE SALAD.—Take one crisp white cabbage, chop fine, season with salt and pepper. Put in a saucepan one pint vinegar, one cup sugar, dessert spoonful mustard, one ‘arge spoonful melted butter or salad oil. When hot add one well beaten egg mixed with one tablespoonful of flour; stir and cook ; then pour over the cabbage and set in a cool place. Mrs. J. LUCAS, VEGETABLE SALAD.— Three tomatoes peeled and sliced, one teaspoonful finely chopped onion, one or two cu- cumbers peeled and sliced; put allon a bed of crisp lettuce leaves, pour over dressing and mix lightly. Mrs, H. CAULIFLOWER SALAD.—Separate flowrets and boil till ter der in salted water ; set on ice to cool ; arrange neatly with border of pale green lettuceleaves. Cream dressing. BOSTON BAKED BEAN SALAD.— Three cupfuls of baked beans and one cupful of chopped onion mixed lightly together. Use a French dressing. The same quantity of celery miay be used cut in small pieces in place of the chopped onion. A nice salad for luncheon with brown bread sandwiches. Mrs, J. E, TAYLOR. SALAD AND SALAD DRESSINGS. 55 TRIPE SALAD.—Use the honeycombed part of the tripe, cut in pieces one inch in length and one fourth of an inch in width. Tear in pieces crisp lettuce leaves, mix lightly together, Pour over mayonnaise dressing and serve. Mrs, J. E. TAYLOR. TOMATO MAYONNAISE.— Carefully skin firm, good sized tomatoes. Cut a small lid from the top of each one, and fill the cavity made with mayonnaise. Serve on curly lettuce leaves. Many prefer to slice the tomatoes in rather thick slices and simply serve on the lettuce leaves with mayonnaise, When preparing for stuffing with celery, cucymber, or watercress < - 3 after the lid is cut from the tomato, press out as much of the juice and seeds as possible without breaking the tomato. Then fill the cavities with celery cut small and dressed with mayon- naise, or watercress pulled to pieces and dressed in the same manner. HELEN LOUISE JOHNSON, MAYONNAISE OF CELERY.—Use only the white stalks of the celery, and cut into pieces one-half inch long. Toevery cup of celery, allow one-half cup of mayonnaise dressing, Season the celery with salt and white pepper and mix it with the dressing. Never mix dressing with salad until ready to use. Serve in alow salad dish, garnished with the delicate celery leaves, or on individual plates. HELEN LOUISE JOHNSON, a as a Na if 1 + : 7 “Cae vee es ay 56 SALAD AND SALAD DRESSINGS. CHEESE STRAWS.—Mix three ounces of flour with four ounces of grated cheese ; add one-half teaspoonful salt, a dash of cayenne and the yolks of twoeggs. Work this to a smooth paste, stiff enough to roll, add a very little water if necessary ; roll out and cut with a cheese straw cutter, or they may be cut with a knife into very thin strips fourinches in length. Bake ten minutes in a moderate oven. ANGIE, Li a K | | my A ‘He deserves not the sweet who will not taste of the sour.”’ GOOSEBERRY CATSUP.—Five quarts of gooseberries, four pounds of white sugar, one pint of vinegar, two table- spoonfuls of cloves, two of cinnamon. Let sugar and vinegar come to a boil ; then add berries and spices, and boil one-half hour. Mrs. W. D. MCCALLUM. CUCUMBER PICKLES.—For one bushei make a brine that will bear up an egg; heat it boiling hot and pour over the cucumbers ; let them stand twenty-four hours, Heat vinegar boiling hot and pour over them, standing ag ain twenty-four hours. Now, pour off the vinegar and add one quart of sugar, a pint of white mustard seed, a small handful of whole cloves, the same of cinnamon sticks, a piece of alum the size of an egg and half a cup of celery seed, to fresh vinegar ; let all heat together, then pour hot over the cucumbers. Ss. B. FRENCH PICKLES.—One peck green tomatoes, three larze onions, six green, sweet peppers. Slice all, leaving out blossom ends of tomatoes and seeds of peppers. Cover with three pints of vinegar and two of water. Boil all together five minutes, being careful that they do not become soft at the bottom of the kettle. Strain out tomatoes and throw away vinegar, Take two quarts of fresh vinegar, two cups of brown sugar, one tablespoonful each of ground cloves, cinnamon, all- spice, three of salt and one cup of mustard made smooth with water, Let this boil up and pour over pickles. EXAMINER, ) | ¥ 5 ,. a a at = _ ~ we Seo re Saige” remo 58 PICKLES. BIDURA SAUCE.—Two gallons of chopped cabbage, one gallon of green tomatoes, sliced thin, one ounce each of black pepper, allspice and cloves (whole), one ounce white mustard, one ounce turmeric, one and one-half ounce ginger, one and one-half ounce celery seed, one dozen white onions, one-half pint salt, one pound of white sugar, one gallon of vinegar. Mix all together and boil one-half hour, Mrs. G. GILES. PICKLED BLACKBERRIES.—Five pounds of berries, three pounds sugar, one pint vinegar, a few whole cloves and pieces of cinnamon tied in a piece of lace. Cook the berries about five minutes, skim them out and boil the syrup fifteen minutes. Mrs. ALEXANDER. PICKLED PEACHES.—Four pounds of sugar, seven pounds of fruit, one quart of vinegar. Putin each peach four cloves and two or three small pieces of cinnamon ; cook the fruit in the syrup until tender. Mrs. BAKER. PICKLED PEARS.—Seven pounds of fruit, three pounds of sugar, one quart vinegar, one pint water, three cloves in each pear, cinnamon and allspice. Mrs. SABIN. RIPE CUCUMBER PICKLES. — Pare and seed ripe cu- cumbers, cut in pieces, Let them stand twenty-four hours in salt and water. Strain them, then cook until tender in sweet vinegar. Pour over strong vinegar, using one quart vinegar, four pounds sugar, one-half cup cassia buds, one-half cup cin- namon broken in small pieces. Scald, and when cool, pour over the pickles. ANGIE. — . te QO 7 ca PICKLES. CUCUMBER CATSUP.—Pare large cucumbers, remove the seeds and grate the pulp. Put this in a colander to drain ; when thoroughly drained, measure and to each pint allow half a pint of cider vinegar, one quarter teaspoon cayenne pepper, one teaspoonful of salt, two heaping tablespoonfuls grated horse-radish. Bottle and seal. Mrs. RORER. PICKLED CABBAGE.—Two large heads of cabbage, eighteen red peppers, one quart small onions ; chop all fine and sprinkle well with salt; let stand four hours; then drain off all liquor. DRESSING. --Three quarts of vinegar, one pound of sugar, - one-half cup celery. seed, one-fourth cup white mustard seed, same of black mustard seed, one-half ounce tumeric powder and small piece of alum. Let all boil in the vinegar, then a pour over cabbage hot. SPICED PLUMS.—Seven pounds fruit, three pounds sugar, 13 } a 7 ay | A ie rot 3 ia My one pint vinegar ; spice if preferred. Miss CHILDS. CHOW-CHOW.—One quart each of small onions, cauli- ea flower, cucumbers, and small pieces of ripe cucumber, one large green pepper. All except pepper to remain in salt and water over night, In morning drain and cook in weak vine- gar, then put all in the following dressing : DRESSING.—One quart vinegar, three tablespoonfuls mus- tard, one cup sugar, one-half cup flour, one-fourth ounce tumeric powder, same of curry powder. Boil five minutes. Mrs, HAWKINS. ) 60 PICKLES. : SPICED CABBAGE.—One raw cabbage, five cooked beets mince fine ; boil ten minutes, with one and one-half cups vine- a gar, two tablespoonfuls brown sugar, one-half teaspoonful . cloves, one teaspoonful each of salt, mustard, cinnamon and allspice, Mrs. J. R. McDonaLp. . aad =e ae CHILI SAUCE.—One peck ripe tomatoes peeled, eight , red peppers, six onions, four tablespoonfuls sugar, one tea- spoon ground ginger, one teaspoon allspice, one teaspoon cloves, one teaspoon cinnamon, one pint vinegar. Cook all ae om Fi Be hr. ~ - ~ SS together three-quarters of an hour. 2): ae. TOMATO PICKLES.—One peck of green tomatoes sliced ; sprinkle over one cup of salt and let stand over night. Drain. Take two quarts of water, one of vinegar ; let them boil in this —s SS untiltender. Make a syrup of the following: Four quarts of vinegar, fotir pounds of sugar, four tablespoonfuls allspice, eight of cloves, four of cinnamon, three of ginger, one tea- spoon cayenne, a little mustard ; put spices, vinegar and sugar together ; boil fifteen minutes, and when cold pour over the : tomatoes, MRS. BAKER. TOMATO CATSUP.—One gallon ripe tomatoes cooked and pressed through a sieve. Cook until quite thick. Fifteen ¥ minutes before taking from the stove put into them a small, level teaspoonful of cayenne pepper, one tablespoonful of mus- | tard seed, half a tablespoonful of whole cloves, one tabie- spoonful whole allspice, tied in a thin muslin bag. At the same time add one heaping tablespoonful of sugar, one cup 4 vinegar, and salt to taste. Seal hot. WHITE Hovusk Cook BooK. 5 oe oe PICKLES. 61 SHIRLEY SAUCE.—One dozen ripe tomatoes, two large onions, two large peppers, one cup of vinegar, one tablespoon- ful sugar, one of salt. Chop the vegetables and boil one hour, Seal hot. MRS, G. GILES, PLUM CATSUP.—Cook the plums until very soft, then rub them through a colander. To five pounds of fruit take two pounds of sugar, one tablespoonful of cinnamon, one of allspice, one-half tablespoon cloves. Boil till as thick as jelly. Mrs. A. MOSHER. TOMATO RELISH.—Eighteen ripe tomatoes chopped, four green peppers and six onions chopped, three tablespoon- fuls salt, one tablcspoonful all kinds of spices, one cup of brown sugar. Boil until quite thick, and then add two cups of vinegar. Mrs CHARLES BURBANK. SPICED GRAPES.—Six pounds of fruit, four pounds of sugar, one-half pint of vinegar, one teaspoon each of ground mace, cloves, allspice and cinnamon, one-half teaspoon ginger. Press the pulp from the skins; put it in a preserving kettle and boil for a few minutes; then strain through a colander to separate it from the seeds. Addthe pulp to theskins and other ingredients, and boil all together one hour. CUCUMBER SAUCE.—Thirty good-sized green cucum- bers, four onions chopped together, one small teacup salt. Drain twelve hours; then add one cup white mustard seed» one-third cup of pepper, vinegar to cover. M. M. es i . | : | ) . 5 tas erwes eb a Ele 6 aT 62 PICKLES. YUM-YUM.—Five pounds currants, five pounds sugar one pound seedless raisins, three oranges chopped fine, reject- ing seeds. Boil all together. Mrs, JONES, Yeast, Bread and Breakfast Cakes. ‘+ The very staff of life The comfort of the husband, the pride of the wife.” VEAST.—Six large potatoes, three pints of soft water, and one small handful of hops, tied in a bag; boil all together until the potatoes are soft enough to mash. Take one large baking spoonful of flour, one tablespoonful of salt, one-half cup of sugar and one teaspoonful of ginger ; mix together. Mash the potatoes and add them to the water in which they were boiled ; then pour this over the dry mixture, mix well, and let stand until cool ; then add one cup of old yeast. When fermented enough, cork tightly and it will keep a month. Mrs. A. PHILPS. BREAD.—One cup of yeast to two quarts of water, one large spoonful of lard, one-half cup of sugar and one table- spoonful of salt, flour enough to knead. Let stand over night. In the morning, knead, shape into loaves, and let rise before baking. The above amount will make six loaves. Mrs. A. PHILPS. GRAHAM BREAD.—Sift about two quarts of Graham flour ; take one quart of warm water, one-half cup of yeast, half a cup of brown sugar, half a cup of molasses, one large baking-spoonful of lard, and one teaspoonful of salt, knead, and let it stand over night; knead again in the morning 3 shape into loaves, and when light, bake. Mrs. A. PHILPS. — -t ee Ta Ret, PRE AC - 7+ | SE a P’ 7 — SES Ge wa a ~~ wx ac REY ——— ~ a - ~— t yn ~ 7S Se ee > = ee ne it lace see te ee —e : meee ane ~. Xo. hesemrats 64 YEAST, BREAD AND BREAKFAST CAKES. BREAD.—One tablespoon each of sugar, salt and lard ; oue yeast cake, one quart water, one quart milk: having water and milk luke warm stir in as much flour as possible with a spoon ; knead well: after raising knead into loaves, using as little flour as possible. This quantity makes four loaves. Mrs A. BK. McKINiLFEy. HOT ROLLS.—Sceald a pint of milk, and when lukewarm add one tablespoonful of sugar, a teaspoonful of salt, and half . acup of yeast, When light, add two eggs and half a cup of butter; knead well, and let rise again ; when light, roll out, cut with a biscuit cutter, spread with butter, sprinkle with sugar, and fold over. Let rise until light and bake in a quick oven. Mrs. J. C. MippLEmIss. VIENNA ROLLS.—One quart of milk, one cup of yeast, four eggs, one cup of sugar, one cup of butter, one quart of flour, cinnamon and currants if liked. Set the sponge in the evening, using half of the butter. In the morning, add a half a teaspoonful of soda before mixing. Knead well and set to rise. When light, roll out the dough about one-half inch thick ; butter it and fold it like a roly-poly, cut in slices, and when light, bake in a moderate oven. Mrs. H. GRAHAM. GERMAN TOAST.—One egg, one cup of milk. Dip into this slices of bread; butter a hot spider and brown the bread. , in it. YEAST, BREAD AND BREAKFAST CAKES. 65 GOFFLES.—One pound of white bread dough kneaded thoroughly ; when the dough is smooth knead in two ounces of butter and one ounce of sugar; knead till the butter and sugar are thoroughly mixed ; then roll out about one-eighth of an inch thick: cut in six-inch squares; place in one corner a piece of jelly, fold over and roll up as tightly as possible, twisting the other ends ; place them on a tin sheet and let rise slowly until almost twice their bulk. Beat together one egg and one tablespoonful of cold water, bru:h gently over the goffles, sprinkle lightly with sugar. Bake fifteen minutes. Mrs. A. MOSHER. FRENCH ROLLS.—One quart of nice light sponge ; add to it one-half cup of butter or nice sweet drippings ; and one- half cup of sugar; knead as for bread ; repeat before preparing for the pans; roll about half an inch thick, cut in rounds, but- ter the upper half, which is,to be folded over, put in a warm place, let rise till very light, then bake in a moderate oven at first, that the crust may not harden too soon. Mrs. WM. WALKER. PARKER HOUSE ROLLS.—Scald one quart of milk ; add to it a piece of butter the size of an egg, and two table- spoonfuls of sugar. When lukewarm add one-half teaspoonful of salt and one cup of home-made yeast ; mix with flour, but not too stiff: set to rise, and when light roll out one-half an inch thick ; spread with butter, cut with a biscuit-cutter, fold over, and when very light bake in a moderate oven, Mrs. McGREGOR, 66 YEAST, BREAD AND BREAKFAST CAKES, CORN STARCH PUFFS.—One cup of sugar, one-half a cup of butter, four eggs, one cup of cornstarch, two teaspoon- fils of baking powder; flavor to suit the taste. Bake in gem pans. Mrs. J. MILLAR. YEAST MUFFINS. —Scald one pint of milk; add to it one tablespoonful of butter and two tablespoonfuls of sugar ; when lukewarm add one egg well beaten and a scant half cup of yeast, or one-half of a yeast cake dissolved in a little luke- warm water ; add flour sufficient to make a drop batter. In the morning it should be very light. Place muffin rings on a pancat e griddle, fill two-thirds full of the batter, being careful not to stirit. Bake slowly six or eight minutes, then turn them and bake the other side. A Ft. 2, MUFFINS.—Two eggs beaten light, two tablespoonfuls of soft butter, one and one-half cupsof milk, one and one-half teaspoonfuls of baking powder and three cups of flour. Miss WATSON, RAISED MUFFINS.—Scald one pint of milk, add one tablespoonful of butter and one tablespoonful of sugar. When the mixture is lukewarm add two eggs well beaten, one-fourth of a yeast cake dissolved in a little lukewarm water, and flour sufficient to make a drop batter. Let stand over night, and do ° not stir in the morning, but lift out lightly with a spoon into gem pans, and bake in a quick oven. SUSIE BUEL,. off | ee Se a YEAST, BREAD AND BREAKFAST CAKES. 67 POP OVERS.—Break three eggs ina bowl and beat them; just enough to mix, add two cupfuls sweet milk, In anothe er bowl sift two cupfuls of flour and one-half teaspoonful of salt. Pour the liquid into the dry mixture and beat for five minutes. Bake in gem pans forty minutes. MRS, JOHNSON, GRAHAM GEMS —Three cups sour milk, one teaspoon ssoda, one teaspoon salt, one tablespoon brown sugar, one tablespoon melted lard, ore egg beaten. To the egg a dd milk, then salt and sugar, then Graham flour (with soda sifted in) ; add the lard, and make the batter so that it will drop, not pour, from the spoon. Have gem pans very hot, grease, fill, and bake fifteen minutes in a hot oven. Mrs, D. D. McCBAIN. MUFFINS.—Two-thirds of a cup of sugar, butter the size of an egg, one cup of sweet milk, a pinch of salt, one teaspoon- ful of cream of tartar, one-half teaspoonful of soda, and two and one-half cups of flour. Have muffin rings or gem pans hot and well greased. Bake twenty minutes in a quick oven. Mrs, MAXWELL. GRAHAM GEMS.—One pint of sweet milk, one teaspoon - ful of salt, one teaspoonful of sugar, one egg. Stir in Graham four until the batter is a little thicker than for griddle cakes. Mrs. A. McLEAN, ~—— =. 7 7 a WKY 7 ee atbion 68 YEAST, BREAD AND BREAKFAST CAKES. CORN MUFFINS.—Put two cups of yellow cornmeal into a bowl, add two tablespoonfuls of butter, a teaspoonful of salt, and a teaspoonful of sugar,. Now, pour over a half pint of scalding milk ; mix and when cool, add another half pint of cold milk and one cup of flour. Beat until smooth, and then stir in carefully two tablespoonfu's of baking powder;~and three eggs beaten light without separating. Bake in gem pans. Mrs. H. E. Morris. CORN CAKE.—One gg, one cup cf sour milk, one-halt cup of sugar, one cup of flour, one cup of meal, one-half teas spoonful of soda and one tablespoonful of butter. . ° Miss HELEN Ross. GRAHAM MUFFINS.—One-half a cup of sugar, one tablespoonful of butter, one egg, one cup of sour milk, one-half teaspoonful of soda, two small cups of Graham flour and a pinch of salt. Bake fifteen minutes in a het. oven. Mrs, C0. MARSHALL PUFFS.—Three eggs, one cup of sugar, two-thirds of a cup of butter, one pint of sweet milk, three pints of flour and three teaspoonfuls of baking powder, Bake in muffin rings and serve warn. Mrs. J. C. Mippiemgs, GRAHAM GEMS.—Two and one-half cups of sour milk, .& one egg, half a cup of sugar, one teaspoonful of soda, one tea- spoonful of salt, two cups of Graham flour, and one cup of flour. Bake in well greased and heated gem pans twenty-five « minntes, in a quick oven. on Mrs. MAXWELL, r) YEAST, BREAD AND BREAKFAST CAKES&® 69 = D <3 y _ CORNMEAL MUFFINS.—One-haif cup of cornmeal, one P iy y ' © c and one-half cups of wheat flour, one-Half cup of butter, one- half cup of sugar, two teaspoonfuls of baking eee and a little salt, stir all tog then add enough sweet milk to 4), ph @? load > make it as soft ascake. Bake in a quick oven. j Miss JENNIE ROBB, WAFFLES. —Sift one pint of flour and add one teaspoon- ful of salt. Beat the yolks of two eggs until light, and add to them one cup of milk ; add this to the flour with one table- spoonful of melted butter, and beat until light. Beat the whites of the eggs to a dry froth, add to the batter, and beat again. When ready to bake add one teaspoonful of baking Mrs. H. E. MORRIS. SOFT WAFFLES.—Beat two eggs until very light; add 4 to them one-half a pint of miik, and two tablespoonfuls of soft butter. Beat for five minutes, then add one heaping teaspoon- : ful of baking powder. Dust with powdered sugar and serve > : hot, : Mrs. RB. S. ‘ BAKING POWDER BISCUITS. —Six cups of flour; into ey this put three teaspoonfuls of baking powder, two large table- spoonfuls of shortening and one teaspoonful of salt ; mix soft o with sweet milk, roll ont and cut with a biscuit cutter. Bake » ‘ in a quick oven. This quantity will make twenty -five biscuits, MIss JENNIE ROBB, y > =e” 7O YEAST, BREAD AND BREAKFAST CAKES, ¥ STEAMED BROWN BREAD.—Three cups of cornmeal stirred into two cups of boiling milk : when cold add one cup = pip of molasses, one cup of wheat flour, one cup of sour milk, one teaspoonful of soda and one-half teaspoonful of salt ; stir well, bt and steam three hours. y ° Mrs. Wm. H. WALKER, _. STEAMED GRAHAM BREAD.—1I'wo cups of sweet milk, . one of sour milk, one-half cup of sugar, one-half cup of mo- | lasses, five cups of Graham flour, one teaspoonful of soda, one teaspoonful of salt; steam three hours, Mrs. H. E. KEELER, BUNS.—One pint of sweet milk, one-half cup of yeast, half a cup of shortening, two-thirds of a cup of sugar, one small teaspoonful of salt, raisins or English currants, Mrs. CLINTON STEVENS. OATMEAL GEMS.—Soak one cup of oatmeal over night. In the morning, add one cup of sour cream and one small tea- spoonful of soda, a pinch of salt and flour enough to make a batter that will drop from a spoon. Bakeina quick oven, fi Mrs. J. C, MIDDLEMIss, HUCKLEBERRY CAKE.—One cup sugar, butter the size of an egg, one pint sweet milk, two teaspoonfuls baking pow- der, one quart verries. Mix to a thick batter and bake in a quick oven. MRS. ROSSITER. F { TO COOK HOMINY.—Two cups of white hominy soaked 4 in cold water over night ; drain well, then add cold water and boil one and one-half hours, stirring often. When done, add a little salt; uncover the sauce-pan and let it stand a few e minutes, Ears - YEAST, BREAD AND BREAKFAST CAKES. 71 GRAHAM COOKIES.—One egg, one cup of sour milk, one-half-cup of butter, one cup of sugar, one-half teaspoonful of soda; thicken with Graham flour, and drop on tins. Mrs, C. A. Woop. RICK GRIDDLE CAKES.—One cup of boiled rice, one pint of flour, one teaspoonful of salt, two eggs beaten light, milk to make a thick batter; beat well. Mrs. FE, CLARK. BUCKWHEAT GRIDDLE CAKES.—One quart of luke- warm water, make a batter with the buckwheat flour, salt, three- quarters of a cup of yeast ; let rise over night ; in the morning add a teaspoonful of soda dissolved in boiling water, and a little milk which browns them. Mrs. PARMELER. CORNMEAL GRIDDLE CAKES.—One quart of sour milk, two eggs beaten light, one teaspoonful of soda, a little salt and one-third as much cornmeal as flour. SUSIE BURL. a GRIDDLE CAKES.—One quart of sour milk, one tea- spoonful of soda, two eggs well beaten, a teaspoonful of salt, a table spoonful of melted butter and flour to makea batter. = Miss D>, WHITNEY. GRAHAM GRIDDLE CAKES.—Mix together two cups of graham flour and one cup of wheat flour, two heaping tea- spoonfuls of baking powder and one teaspoonful of salt. Then add three cups of sweet milk, two eggs well beaten, and one tablespoonful of melted butter. R. H. HAMILTON, YEAST, BREAD AND BREAKFAST CAKES. GREEN CORN GRIDDLE CAKES.—One pint of milk, two cups of grated green corn, uncooked, a little salt, two eggs, a teaspoonful of baking powder, and flour sufficient to make a batter to fry on the griddle 2 ANGIE. WHEAT GRIDDLE CAKES.—Three cups of flour, one teaspoonful of salt, three teaspoonfuls of baking powder, three cups of sweet milk, one tablespoonful of melted butter and three eggs beaten light, Mrs. H. MANNING. FRITTERS.—Two eggs, two cups of sour milk, a little salt, soda, and fléur to make quite a stiff batter. Drop by spoonfuls into hot lard. Eat with maple syrup. : Mrs. WELLS. RAISED DOUGHNUTS.—Three medium sized potatoes boiled and mashed, then beaten with a silver fork until light and creamy; add a little cold water if necessary to make them so. One quart of water, lard one-half the size of an egg, one c tablespoonful of sugar, one teaspoonful of salt and one yeast cake. Make a sponge of the above at night. In the morning beat three eggs very light, and add to them one and one half cups of sugar, and beat again; melt together equal quantities of jard and butter, and take two-thirds of a cup; add it to the sugar and eggs; beat all thoroughly, then stir this into the sponge, add flour and knead thoroughly, and seit to rise; let rise until very light, then knead carefully just enough to take out the air bubbles; roll out about as thick as for soda dough- nuts, and cut into doughnuts; let rise again. Be sure and keep at the’same temperature ; air blowing on them will spoil £L EE SE YEAST, BREAD AND BREAKFAST C. ES. 73 them, When frying put the side next to the board next to the lard. Do not have the lard as hot as for soda doughnuts. Mrs. THOMAS ADAMS. DOUGHNUTS _One cup of sugar, butter half the size of an egg, one and one-half cups of sour milk, one egg, one iN small teaspoonful of soda, a little salt and nutmeg, and flour co .: ; ° sufficient to roll. - Mrs. R. SMITH. CRULLERS.—One cup of sugar, one cup of sweet } ilk, two eggs, four small tablespoonfuls of melted lard, two tea- spoonfuls of baking powder, salt and flour to roll. Cut in three inch squares ; pS: three slits in the center of each ; twist the four divisions and pinch the ends of the squares together. Fry in very hot lerd, and sprinkie with pulverized sugar, Mrs. W. H. KING. DOUGHNUTS.—One cup of sugar, one cup of sweet milk, one tablespoonful of butter, two eggs, one teaspoonful of salt, three teaspoonfuls of baking powder, a little cinnamon and flour sufficient to roll soft. : Mrs. A. MCLEAN DOUGHNUTS.—One-half cup of butter, two eggs, one and one-half cups of sugar, two cups of sweet milk, two teaspoon- fuls cream of tartar, one teaspoonful of soda, nutmeg, salt and flour sufficient to roll. MRS MACLAREN. ——— “. i Laut Le carey 7 Pe “ 1 ; ; J 7 pe AY SANDWICHES. : ce : : . 9 i i * They who have little butter must be content to spread thin their bread. NOTE. For all kinds of sandwiches it is best to spread the % end of the loaf, then slice, as it can be done in this way with more evenness and the slices will be thinner. WATERCRESS SANDWICHES.—Wash the cress and hs dry inacloth. Pick the leaves from the stems and season with salt. Lay the cress thickly on the buttered slice, cover with the other and press together. LETTUCE SANDWICHES.—Spread the bread with may- onnaise dressing. Put between the slices from which the crust should be cut, small crisp lettuce leaves. Trim and shape the sandwiches before putting in the lettuce, that it may not have to be cut. Serve as soon as possible efter preparing. CELERY SANDWICHES.—Cut the celery fine and mix with a little ice. Butter the bread; dry the celery on a cloth ; mix with mayonnaise ; spread it on the slice, cover it with an- | other, and cut into the desired shape, SUSIE BUEL,. ‘ug EGG SANDWICHES.—Put the eggs into cold water, bring gradually to the boiling point and boil for forty-five minutes. This long boiling makes the yolks very mealy. Put into cold water, when cool remove the shells and put through a potato press or fine sieve. To each egg allow one-half teaspoon- ful of soft butter, a little vinegar, pepper and salt to taste. Mix to a paste; spread on the bread and use small crisp let- tuce leaves between the slices. SUSIE BURL. Ss 0 ee SANDWICHES. 75 HAM SANDWICHES.—Chop cold boiled ham very fine ; fat and lean together, and to every cupful allow one table- spoonful of melted butter, the yolks of two hard-boiled eggs, one teaspoonful of lemon juice, one-fourth teaspoon dry mus- tard and one fourth teaspoon of paprica. Pound all to a paste. BAKED BEAN SANDWICHES,.—Rub one cupful of baked beans to a smooth paste, add one teaspoonful each of chopped parsley and celery in one teaspoonful of onion juice and one- eighth teaspoonful of made mustard. SARDINE SANDWICHES.—One small box of sardines, yolk of one hard-boiled egg, juice of one lemon a little cayenne. Drain the sardines, remove skin and bones and mash with a fork. Add the egg yolk rubbed through a sieve the lemon £8 y ] juice, cayenne and enough melted butter to make a paste. Do not butter the bread but spread the paste directly on it. CHEESE SANDWICHES.—Chop three ounces of cream cheese very fine, then mix it toa paste with a teaspoonful of essence of anchovy and one tablespoonful of butter. Season to taste’ with salt and white pepper. Spread on thin slices of bread, place the slices together and cut in shape. Serve gar- nished with parsley or water cress. NUT SANDWICHES.—Chop the nuts very fine, making a mixture of one-half almonds, one quarter English walnuts and the remainder hickory nuts. Butter the bread, slice, put in it a thin layer of the chopped nuts, a dust of salt asprinkle of grated cheese and cover witb another slice. -_ — a - PASTRY AND PIES. ‘Compounded of many simples. ”’ PUFF PASTE.—One pound of flour and a little more for rolling pin and board ; half a pound of butter ; half a pound of lard ; cut the butter and lard through the flour (which should be sifted) into small thin shells, and mix with sufficient ice water to roll easily. Avoid kneading it, and use the hands as little as possible in mixing. Mrs A. PHILPS. TART CRUST.—One cup of lard, one tablespoonful of white sugar, white of one egg, three tablespoonfuls of water, salt, flour to roll out, Mrs. A. MCLEAN. PUFF PASTE.—One pint of flour, one-half pint of butter, one egg, one gill of ice water. Mix the flour, part of the butter, the beaten egg yolk, and ice water into a paste. Roll out very thin, put the rest of the butter in the centre of this sheet ; turn | the corners of the paste up over the butter, and roll it out four : es SA IS times ; set in a cool place for an hour; roll out again, and cut into tart shells or top crusts for pies. " Mrs. T. WHITE. PASTRY FOR ONE PIE.—Sift a level teaspoonful of bak- ing powder with a coffeecupful of flour and a pinch of salt; into this chop with a knife two tablespoonfuls of lard, working thoroughly but quickly; then stir in a quarter of a cup of ice . water, and set the dough on the ice to chill. Miss M. PRINGLE: PASTRY AND PIES. 77 CARAMEL CUSTARD PIE.—Place half a cup of sugar in a clean, dry frying-pan, stir until it melts and turns slightly brown, then add two tablespoonfuls of water, mix thoroughly ; add to this one pint of hot milk, and remove from the fire ; stir until well blended, then pour the whole over three well beaten eggs. A teaspoonful of vanilla may be added, but many prefer the caramel flavor. Bake in a crust till set. Miss M. PRINGLE. CUSTARD PIE.—One pint of milk, three eggs, a pinch of salt, and four tablespoonfuls of sugar, flavor to taste. MRS. BAKER. PUMPKIN PIE.—Stew the pumpkin until quitedry. For one pie use one pint of milk, one cup of stewed pumpkin, two eggs, sugar, salt, and ginger to taste. Mrs. R. SMITH. CHOCOLATE PIE.—Two blocks of chocolate grated, two heaping tablespoonfuls of corn starch, butter the size of an egg, one cup of sugar, two cups of milk, the yolks of two eggs ; make a custard of the above; bake in a single crust, and frost with a meringue. Mrs. H. WELLS. COCOANUT PIE.—One pint of milk, one cup of prepared cocoanut, one cup of sugar, three eggs. Mix cocoanut, sugar and yolks of eggs together ; stir in the milk, and bake with under crust only. Make a meringue of the whites and three tablespoonfuls of sugar, spread over the top and return to the oven to brown slightly. A. H. Ds | : 78 PASTRY AND PIES. ; MARLBOROUGH PIE.—Grate six apples; add one cup ih of sugar, three tablespoonfuls of melted butter, four eggs, juice . and grated rind of onelemon. Bakein a single crust and frost. MRS. MACLAREN. MORAVIAN APPLE PIE.—Pare six even-sized apples, core without breaking them. Stew until tender, with a tea- spoonful of lemon juice, and a very little of the yellow of the peel, one cup of sugar, a little water. Fill the bottom of the pie with peach or orange marmalade, put in the whole apples and fill the cavities with marmalade. Put strips of crust across the pie, and bake in a quick oven. Serve with cream. . S. B. B. CURRANT PIE.—One cup of currants, one cup of sugar, one cup of sour cream, one tablespoonful of flour. Mrs. A. MOSHER, * PRUNE PIE.—Wash three-quarters of a pound of prunes ; let them stand covered with water over night ; cook till tender and remove the stones, Fill the crust with the prunes, three- quarters of a cup of sugar, one teaspoorful of butter in bits, > grated rind and juice of half a lemon, a pinch of salt, a sprink- ling of flour, and the prune juice. Cover with paste, and bake about thir.y minutes, or a meringue may be used. ANGIE. ORANGE PIE.—Beat to a cream one-half cup of sugar and one tablespoonful of butter; add the beaton yolks of four eggs, the grated rind and juice of two oranges, and then the whites | , of the eggs beaten to a stiff froth. Bake with one crust. = MRs. A. PHILPS. PASTRY AND PIES. 79 MINCE MEAT.-— Salt and pepper the meat and measure [+ © 1C 5 for one quart of chopped meat use one pint of chopped suet, three quarts of chopped apples, two pounds of sugar, one pint of molasses, ove and one-half pints of sweet cider, one pint of boiled cider, three nutmegs, two teaspoon fuls of ground cloves, three tablespoonfuls of ground cinnamon, two teaspoonfuls of essence of lemon, one and one-half pints of seeded raisins, citron and currants if you wish. Simmer till the apple is tender. Miss J. ROBB MOCK MINCE PIE.—Two soda crackers, one cup of butter, one cup of molasses, two cups of brown sugar, one cup of raisins, one-half cup of vinegar, one teaspoonful of cinnamon, one-half teaspoonful of allspice, one-half teaspoonful of nutmeg. First pour over the crackers one and one-half pints. of boiling water, cover tight, and let stand until the other ingredients are ready ; then mash fine the crackers, and mix with the rest. This will make three pies, Miss BLACK. LEMON PIE.—The juice of three lemons, two cups of water, three tablespoons of corn starch, two cups of sugar, six eggs, the whites of three reserved for frosting, a piece of butter the size of an egg. Wet the corn starch with a little cold water and add it to the boiling water, stir, and when it boils pour it on the sugar and butter; when it cools a little, add the eggs well beaten and the lemon juice, Frost when done. Mrs. A. MCLEAN. MOCK MINCE PIE.—Four crackers rolled, two-thirds cup of cold water, one cup of molasses, one-half cup of sugar, one-half cup of vinegar, one egg, one cup of rairins, spice. SO PASTRY AND PIES. PIEPLANT PIE.—One coffeecup chopped pieplant; pour | Over boiling water, and allow it to boil a moment: drain well then add one cup of sugar, one tablespoonful of flour, yolks of two egys, butter the size of a walnut, and the juice of one lemon, Use whites of eggs for meringue. er ee SUSIE BUEL. LEMON PIE.—Grated rind and juice of one lemon, one cup of sugar, yolks of two eggs, one cup of water, and one table- spoonful of corn starch; put all in a small tin pail, set the pail ¥ in a pot of boiling water and boil until the mixture becomes thick. Make a nice puff paste, line plate and cook paste alone: —_-~, es ~—-— = when baked a very light brown, pour in the mixture, frost with meringue and brown lightly. MRS. A. PHILPS. CREAM PIE.—Scaid together one and one-half cups of milk and one half cup of sugar ; piece of butter the size of a walnut ; add to this one-half a cup of milk; one tablespoonful of corn starch, yolks of two eggs, and a pinch of salt: season with lemon ; when about as thick as cream, put it into a crust that has beer baked first ; frost with a meringue, and brown in aif the oven. | : Mrs. W. C. STEVENS. LEMON PIE. —O.1e and one-half tablespoonfuls of corn starch, one cup of hot water, two lemons, rind grated, one cup of sugar, yolk of one egg, piece of butter the size of an egg. Frost with meringue. : Mrs, Boyp. i see PASTRY AND PIES. SI LEMON CUSTARD PIE.—Beat the yolks of three eggs light with one cup of sugar; add the juice and grated rind of one lemon. Mix two tablespoonfuls of flour smooth with a little cold water, then fill the cup with boiling water ; stir until perfectly smooth. Add this carefully to the eggs and sugar. 3ake in asingle crust. Make a meringue of the whites of the eggs and sugar, or if you prefer the whites in the pie, beat them with the yolks. > Miss JOHNSON. LEMON PIE.—Mix one-quarter of a cup of soft cracker crumbs with one tablespoonful cf melted butter; add one cup ot finely chopped apples, the juice of two lemons and the rind of one. Then mix with two cups of sugar, stirring until it is nearly dissolved. Beat the yolks of two eggs until light. Beat the whites to a stiff froth, and mix them with the yolks, Stir the eggs into the other ingredients ; mix well; turn into a pie plate using only an under crust, and bake in a moderate oven. Miss JOHNSON. CREAM PIE.—One ‘cup of sour cream, one cup of sugar, one egg, three tablespoonfuls of vinegar, one cup of chopped raisins, nutmeg and cinnamon to taste. Bake with two crusts. Mrs. A. McLEAN. APPLE PIE.—Fill the pie crust with sour, juicy apples, pared and sliced thin; put on the upper crust and bake until the apples are soft. Then remove the upper crust; add sugar to taste, a small piece of butter, and a little grated nutmeg ; stir carefully through the apples and replace the crust. Mrs. A, PHIILPS. 32.- PASTRY AND PIES. SOUTHERN APPLE PIE.—Two tablespoonfuls of lard mixed thoroughly with three cups of flour, one teaspoonful of salt, one-half cup of sugar, one and one-half teaspoonfuls of baking powder, two eggs well beaten and milk to make a soft crust. Grease the pans and roll out the crust one-eight of an inch thick and line them. Peel and quarter the apples, cut each quarter in two lengthwise, and arrange them in rows on the crust; sprinkle sugar, cinnamon and pieces of butter on top. Bake tillthe apples aretender. This will make two pies. Serve with or without cream. a es, STRAWBERRY SHORTCAKE.—One quart of flour, three teaspoonfuls baking powder, one teaspoonful of salt, and if pre- ferred sweet, two tablespoonfals sugar. Sift twice to mix well. Rub into this four tablespoonfuls of butter, and one and one-half cups of milk; mix quickly and place on a well floured board. Have ready two buttered pie plates; cut the dough in four parts; place a layer of dough on each plate; butter well, then add another layer of dough ; bake in a hot oven. When done, Separate the hot cakes ; add the berries which have been well sweetened an hour before ; arrange the berries between and on the top end serve immediately. Mrs. M. PRINGLE ? ‘Praise us as we are tasted, Allow us as we prove.”’ PLUM PUDDING.—One cup sugar, one cup of suet, two cups of flour, two cups of bread crumbs, two cups of raisins, three eggs, three-quarters of a cup of sweet milk, one small teaspoonful of soda, one ounce of citron, cinnamon and cloves, salt, steam three hours. Mrs, A. MACLAREN, PLUM PUDDING.—One pound of butter, one pound of suet, one pound of sugar, two and one-half pounds of flour, two pounds of raisins chopped fine, two pounds of currants, one- half pound of citron, sliced thin, two eggs, whites and yolks beaten separately, one-half pint of milk. one-half ounce of cloves, two grated nutmegs, one cup of bread crumbs. Boil five hours. Mrs. At MACLAREN. we FIG PUDDING.—Chop one cup of suet, add two cups of bread crumbs, one pound of figs chopped fine, one and three- quarters cups of milk, one-half of a cup of sugar and three eggs beaten light without separating. Steam three hours. Serve hot with foamy sauce. TABLE TALK. 84 PUDDINGS. FRUIT PUDDING.—One cup of raisins, seeded and chopped, one cup of suet, one cup of molasses, one cup o; sour milk, one teaspoonful of soda, a pinch of salt, four cups Of flour, cinnamon and cloves. Steam three hours. Serve with a rich sauce. | Mrs. A. MCLEAN. FRUIT DUMPLINGS BAKED—One pint of flour, one heaping teaspoonful of baking powder, one large tablespoonful of shortening, salt. Make a soft dough with sweet milk, roll] out one-eighth of an inch thick, and cut in five inch squares ; fill with fresh fruit, sprinkle oversugar and a pinch of salt, put on the top crust, cut a slit in the centrein which put a piece of butter ; press the edges well together ; place in a baking pan soriubie sugar over each dumpling and pour in boiling water to the depth of one-fourth of aninch. Bake. Serve hot with sauce. INDIANA WORTHINGTO LEMON PUDDING.—Make a batter of the following in- gredients, the yolks of three eggs beaten with nine teaspoonfuls of sugar, juice of two lemons, one teaspoonful of flour, two teaspoonfuls of melted butter, one cup of sweet milk. Pour into a pudding dish and bake. Make a meringue of the whites of the eggs, and three tablespoonfuls of ; gar; brown lightly in the oven Miss B. GORDON. CHOCOLATE PUDDING.—Make a custard of one quart of milk, five eggs, one cup of sugar, and one-quarter of a tea- spoonful of salt, cook in a double boiler, five minutes before taking from the fire, add three heaping tablespoonfuls of PUDDINGS, 85 grated chocolate rubbed toa paste with a little cold milk - stir until the custard is a rich coffee color. When cold, flavor with vanilla, and put into glasses. Whip the whites of three eggs to a froth with three tablespoonfuls of sugar, and put over the top. Ae Es DS GOOSEBERRY PUDDING.—Take rather stale bread, cut it in thin slices, and butter. Add a very little water and sugar to sweeten one quart or more of Rooseberries. Stew a few min- utes until juicy ; puta layer of the buttered bread in a buttered pudding dish, then a layer of stewed berries while hot, and so on until the dish is full: have the last layer of the fruit. Bake one half hour. Take from the Oven, put over the top a merin- gue and return to the oven to brown. Serve cold with cream and sugar. Huckieberries and blackberries may be used in the same way. ESTELLA PUDDING.—Three eggs well beaten, two and one-half tablespoonfuls of sugar, two tablespoonfuls of butter, three-fourths of a cup of sweet milk, one cup of chopped e % bd . raisins, one tablespoonful of baking powder, flour to make of the consistancy of cake batter, Steam thirty-five minutes. Miss J. BLAcK, COLD TAPIOCA PUDDING.—One cup of tapioca, five small cups of cold water, soak over night. Pnt in a rice doiler and boil until perfectly clear. Just before taking from the fire, add one cup‘of sugar, juice and rind of one lemon, salt. Serve cold with sugar and cream, Mrs. WM. H. WALKER. ; be a a ee = x: nasa = " = s % re ee — ae 86 PUDDINGS. KISS PUDDING.—One quart of milk, three tablespoon- fuls of corn starch, four eggs, one-half cup of sugar, a little salt. ° Put part of the milk with the sugar and salt on the stove, and when it boils add the corn starch dissolved in the remainder of the milk. Stir and cook, and when thick, add the yolks of the eggs well beaten. Pour the mixture into a pudding dish and over the top put a frosting made of the whites of the eggs beaten to a stiff froth with one-half cup of sugar. Put on part of the frosting and brown in the oven. Sprinkle over grated cocoanut, after putting the frosting reserved over the browned frosting. Mrs. A. MCLEAN. SNOW PUDDING.—Soak one-half box of gelatine in one- half cup of cold water for half an hour ; pour over one pint of boiling water, stir, and when the gelatine is dissolved, add one cup of sugar; when nearly cool add the juice of the lemon ; strain, and add the well beaten whites of three eggs; beat un- til the whole mass is light and frothy ; pour intoa mould, and when very cool serve with a boiled custard or whipped cream. Mrs. FARNSWORTH. MOUNTAIN PUDDING.—One pint of milk, the whites of three eggs, two tablespoonfuls of corn starch, three of sugar, and a pinch of salt. When the milk boils, add the sugar, salt, and corn starch dissolved in a little cold milk ; lastly the whites of the eggs beaten to a stiff froth. Pour into cups, and when cool turn out on a small platter, and serve with a boiled cus- tard poured over the mountains. Mrs. A. MCLEAN. * PUDDINGS. 87 DELICATE PUDDING.—Two-thirds of a cup of orange juice, one-third of a cup of lemon juice, one cup of water, the whites of three eggs, three tablespoons of corn starch, a pinch of salt, and sugar to sweeten. Put the fruit juice and water on the stove, sweeten to taste, and when boiling, put in the corn starch dissolved in a little cold water. Boil slowly ten minutes ; take from the fire and add the whites of the eggs stiffly beaten. Mix well, pour into a mold and serve very cold with a boiled custard made of the egg yolks. Mrs. C. SKINNER. LITTLE CARAMEL PUDDINGS.—Put four tablespoon- fuls of granulated sugar in a clean frying-pan, and stir over a moderate fire till it melts, being careful not to let it become too dark. Divide this in six small cups or molds, turning each so that the bottom and part of the sides may be coated with the caramel. In a bowl beat together three eggs and four tablespoonfuls of sugar ; add one and one-half cups of milk and one teaspoonfui of vanilla, Fill the molds with this mixture, setin a pan of hot water, and bake in a moderate oven till firm in the centre. Serve ice cold on individual pudding dishes. . TABLE TALK, SUET PUDDING.—One cup of finely chopped suet, one cup of raisins, two cups of flour, one cup of milk, one cup of molasses, two crackers rolled fine, one teaspoonful of soda, Steam three hours. | Mrs. HENRY. $8 PUDDINGS. ORANGE PUDDING.—Cut five or six oranges in small pieces ; put in a pudding dish ; sprinkle over them one cup of sugar; make a boiled custard of one pint of milk, yolks of three eggs, one-half cup of sugar, one tablespoonful of corn starch ; pour this over the oranges ; make a meringue of the beaten whites of the eggs and three tablespoonfuls of sugar ; brown slightly in the oven. Mrs. JONES. COTTAGE FRUIT PUDDING.—Put into a baking dish any kind of berries, and pour over a batter made of the follow- ing ingredients : one egg, one cup of sweet milk, one cup of sugar, three cups of flour, one tablespoor #1 of butter, one tea- spoonful of baking powder. Bake until the crust is done. As. D. BROWN BETTY. —Put a layer of sweetened apple sauce - in a buttered dish ; adda few pieces of butter, then a layer of bread crumbs; sprinkle over a little cinnamon; add another layer of sauce, etc., making the last layer bread crumbs. Bake. Serve with sauce or cream and sugar. A, rr. DD, BREAD AND BUTTER PUDDING.—Line the bottom of a pudding dish with thin slices of bread well buttered ; strew currants over them ; then another layer of bread with currants, and so on until the dish is full, pour over a custard made of four eggs, one quart of milk, sugar, and a pinch of salt. Letit stand a little While before baking. Mrs. W. THOMSON. —. i SC pee eens —_— Sz, ———SS eee == TR PUDDINGS. 89 LEMON PUDDING.-—Scald one pint of milk and thicken i: with two tablespoonfuls of corn starch ; when well cooked, add one tablespoonful of butter, one cup of sugar, the yolks of four s eggs, the juice and grated rind of one lemon ; lastly, the whites of the eggs beaten to a stiff froth. Mrs. MACLAREN. DATE PUDDING. —Soak ice ee of acup of tapioca in cold water for two hours; add a little salt, and one-half cup of sugar; cook until transparent. Remove thestones from one ae eee. is = Ue pound of dates. Butter a pudding dish, put in the dates, pour “ over the tapioca, and bake nearly one hour. To be eaten either hot or cold with whipped cream. * MRS. BUCHANAN. STEAMED PUDDING.—One egg, one cup of molasses, one cup of sweet milk, one cup of raisins, one teaspoonful of soda, two cups of graham flour. Butter the mold, and spread a piece of buttered paper over the pudding, steam two or three 7 hours. Mrs. J. LUCAS. 5 STEAMED PUDDING.—Dne-half cup of chopped suet, t two cups of flour, one teaspoonful of cream of tartar, one-half I teaspoonfil of soda, a little salt; mix well, add milk enough to make a stiffdough, Put it in a buttered pudding dish in layers with preserves between ; begin and end with the dough. Steam one hour end twenty minutes. This quantity will make three layers. ' MRS, BUCHANAN. 3 90 PUDDINGS. INDIAN PUDDING.—Scald one quart of milk, add three tablespoonfuls of corn meal and cook twelve minutes; then add one tablespoonful of butter, three eggs, four tablespoonfuls of sugar, one-half teaspoonful of ginger, and a pinch of salt. Bake until set. MOUNTAIN DEW PUDDING —Three crackers rolied fine, one pint of mil} yolks of two eggs, butter the size of a walnut. Bake orehour. Make a meringue of the whites of the eggs, and sugar. Mrs. MCGREGOR PEACH COBBLER.—Linea deep dish with a rich biscuit crust. Pare and cut into halves some juicy, tart peaches, sprinkle over sugar, and stew slightly; pour into the lined dish, and cover with the crust. Bake until the crust is “done. Serve with cream. WHITE HovusE CooK BOOK. ROLLY-POLY PUDDING.—Make a biscuit dough ; roll not quite half an inch thick ; spread over sliced apples, or any kind of Ferries, fresh or dried ; roll up, press the ends together ané Steam for one hour and three-quarters. Or wrap it in a pudding-cloth well floured ; fasten the ends and side and boil continually one and one-half hours. Serve with sauce WHITE Housk Cook BOOK. APPLE TAPIOCA.—Soak one cup of tapioca in cold water for three hours; cook till clear; sweeten, and add a pinch of salt. Pare and core enough apples to cover the bottom of a pudding dish; put a small piece of Lutter and a little sugar in the cavity of each apple ; pour over the tapioca and bake until the applesare tender. Tobe eaten with cream and sugar. MRs. Wn. READE. at i ip _s ee Whe Ne room > Pa 6. = 7, 2 2 eT Oe ——— “est ea an emer <- . PUDDINGS. gI —- COCOANUT PUDDING.—One cup of milk, one table- spoonful of corn starch, one tablespoonful of white sugar, three ror ee. ee Par —=— tablespoonfuls of cocoanut, the white of one egg ; beat all a ——_ together, then add to two cups of boiling milk ; when thick, turn into molds. Mrs. BUCHANAN. APPLE PUDDING.—Fill a buttered baking dish with e— | sliced apples; pour over the top a batter made of one table- | spoonful of butter, one-half cup ofsugar, one egg, one-half cup of sweet milk, and one cup of flour in which has been sifted ane. one teaspoonful of baking powder, Bake in a moderate oven, — = Se 2 ae —— ee eee + Serve with cream and sugar or liquid sauce. Peaches are very nice served in the same way. BAKED APPLE PUDDING.—One quart of flour, two large tablespoonfuls of shortering, three teaspoonfuls of bak- I Am 4 - ing powder, salt, milk to make a soft dough. Line the sides o a buttered baking dish with the pastry, fill with apples, sprinkle over sugar and bits of butter, put on a cover of the pastry, cut- ting a slit in the center, and bake in a moderate oven till the apples are done. Turn out on a flat dessert dish having the apples on top. Serve with sauce. ANGIE, SNOW BALLS.—Beat the yolks of three eggs light, then add gradually one cup of sugar. When very light, add two tablespoonfuls of milk, one cup of flour and beat again. Beat the whites of the eggs to a stiff, dry froth, add to the batter with one rounded teaspoonful of bakirg powder. Fill well buttered cups two-thirds full and steam for twenty minutes or a one-half hour. Roll in powdered sugar and serve with foamy | sauce or whipped cream. ANGIE. ‘‘ He that is at ease seeks dainties’”’ ICK CREAM.—Scald together one quart of milk and two cups of sugar ; when cold, add one pint of cream, flavor to taste and freeze. Miss M. ROBB. ICK CREAM—Two quarts of good cream, one-half pint of milk, fourteen ounces of sugar, two eggs; beat the eggs and sugar together as for cake, before mixing with the cream ; flavor to taste, and freeze, stirring rapidly at first to make it perfectly smooth, and slower as it thickens, Miss C. ROBB. ICK CREAM.—Three eggs, one quart of milk, one pint of cream, two cups of sugar, flavoring. Scad the milk, then stir in the eggs and sugar ; beat like a custard ; when cold add the cream and flavoring. Freeze, . Mrs. HENRY. ORANGE MARMALADE ICE.—Make a quart of plain custard ; when cool, add a cup of orange marmalade, the juice of alemon, Turn into a freezer and freeze. SUSIE BUEL, DESSERTS. 93 STRAWBERRY ICE CREAM.—One pint of cream, one pint of milk, one pound of sugar, juice from three pints of strawberries. Scald the milk and cream with one cup of sugar. Mix the juice with one cup of sugar and when dissolved, add it to the milk and cream. When cold freeze. MRS. RORER. TUTTI FRUTTI ICE CREAM.—To every quart of rich vanilla cream, partly frozen, add one pint of mixed almonds, citron and mixed French candied fruit chopped. fine. Finish freezing, add one-quarter of a cup of orange juice and put away to ripen. BANANA ICE CREAM.—One pint of milk, one pint of cream, two eggs, one coffee cup of sugar, vanilla to taste. When the cream is half frozen add three bananas finely cut with a silver knife. Mrs. BK. G. BRIGHAM CHARLOTTE RUSSE.—Soak one-half ounce of gelatine in one-half cup of cold water for one-half hour; dissolve over hot water, One quart of cream, one-half cupof milk, two cups of sugar, vanilla to taste. Pour into a mold MRS, WINNIE. CURRANT ICE.—Boil together for ten minutes one quart of water, and one and one-half pounds of sugar. One table spoonful of gelatine, soaked in a little cold water for fifteen minutes and added to the boiling syrup; stir well. Wkencold, add three cups of currant juice, and the jnice of one lemon, Freeze. Mrs, J. E. TAYLOR. el a Se wee ‘ = 4 | STRAWBERRY CHARLOTTE. —Cover one-fourth of a box’ of gelatine with a quarter of a cup of cold water, and let it stand ten minutes. Whip one pint of cream. S®aldone small ¥ _cup of milk and three quarters of a cup of sugar together, and add to the gelatine, stir until dissolved. Strain it into a bowl and add one tablespoonful of lemon juice. Stand the bowl] in a pan of crushed ice, and when the mixture begins to thicken, stir in lightly the whi cream. Line a mold Aueg whole st nawberries, and when! the cream is nearly stiff enough to drop pour it into the mould, MRS. Poni _—s & e - == CORE 2 NS ON DE I SF eS fe | Th ). DESSERTS. 99 BANANA FLOAT.—Soak one box of gelatine in one cup of cold water for one hour. Scald three pints of milk and two and one half cups of sugar together. Pour a little of the hot milk over the gelatine, and stir until it is dissolved; then stir this into the rest of the milk and boil ten minutes. Be careful not to scorch. When cool, stir in six bananas broken in small pieces ; mix well, pour into a mold and set on ice of in a cool place. Just before serving, ‘take from the mold, pour over whipped”cream sweetened and flavored. ; | ' Mrs. CAMERON. | ROVAL DIPLOMATIC.—Make a wine jelly ; put a layer of the jelly one fourth inch deep*in a mold cut candied fruit and put around the jelly ; then add a little of the jelly to kold the fruit in place ; when the layer stiffens add more jelly one- half inch deep, and when it becomes firm place asmaller mould in the centre of the large mould ; pour the remainder of the jelly > ° in the large mould; fill the smatl mould with ice or snow to keep it in place and let it stand one hour; then remove the ice from the small mould, and fill it with warm water; do not Ave the water hot or it will melt the jelly; take out the mould £ i : -then fill with velvet cream. Set in a cool place. : ee” Mrs. MosHER. g LEMON FOAM.—Two cupfuls of hot water, one small cupful of sugar, two large tablespoonfuls of corn starch, juice of one lemon, whites of threeeggs. Put the water and sugar in an enamel ware saucepan, and When it boils add the corn = starch wet in a little cold water ; stir and cook for five minutes ; add the juice of the lemon, stir well ; take it from the fire, and & when cold pour it over the whites of the eggs beaten to a stiff ult ’ Pw, a iz on 4 LA _ | H 100 > DESSERTS. froth ; beat for about one minute when the whole mass will be light and foamy. A custard made of one pint of milk, two tablespoonfuls of sugar and the beaten yolks of the eggs may be poured over the lemon foam, although it is nice without it. Mrs. MCGREGOR. A NICE DESSERT.—Pare and slice ten medium sized apples, stew with three tablesponfuls of water in a double boiler. When cooked rub smooth, sweeten and season with extract of lemon. Beat the whites of two eggs to a stiff froth, add to the apple and beat until light. Heap in the dish in which itis to be served. To the yolks add one-half cup of sugar and one cup of rich milk; place in a double boiler and stir until the custard sets. When cool pour over the whipped apple. Mrs. T. WHITE, RICE CUSTARD.—One quart of milk, one-half cup of rice, and a little salt. Steam one and one-half hours; then add the yolks oi four eggs well beaten with four tablespoonfuls of sugar ; turn into a pudding dish; make a meringue of the whites, and brown slightly. Mrs. WM. WALKER’ GELATINE SNOW.—One pint of water, one-third of a box of gelatine, two lemons, one cup of sugar, whites of two eggs. solve by heating ; add the sugar, and when nearly cool, the Soak the gelatine in the water for one hour, then dis- lemon juice and the whites _of the eggs beaten to a stiff froth ; beat all thoroughly, and put into a mold: Mrs. WM. THOMSON. eS PA Be FE I EE = © Se POE DESSERTS. [OI APPLE FRITTERS.—Peel and core four apples; cut. them in slices, beginning at the small end. Beat the yolks of two eggs light, add a gill of water, a pinch of salt, a pint of flour: beat the whites to a stiff froth and add to the batter, Slip the slices of apple into the batter and fry in hot lard. When cooked, dust with powdered sugar. A nice dessert. CUSTARD SOUFLE.—Two tablespoonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of sugar, one cup of milk, four eggs. Scald the milk ; mix the flour and butter together, and add alittle of the milk, then pour the whole into the boiling milk, and cook eight minutes, stirring often. Beat the sugar and yolks together, add to the cooked mixture, and cool: when cold add the whites beaten to a stiff froth. Pour into a buttered pudding dish and bake twenty minutes. Serve immediately with whipped cream sweetened and flavored. Mrs, GEORGE HAWKINS, PEACHES FOR TEA.—Pare and quarter {ripe peaches}; sprinkle well with sugar and let them stand one hour to extract the juice ; then cover with rich, sweet cream.” AUCES. ‘It cracks my brains to find out tempting sauces.” ‘*Can weever have too much of a good thing.”’ SAUCE FOR PLUM PUDDING.—Cream together one cup sugar, one-half cup butter; add the well beaten yolks of four eggs. Stir into this one wineglass of wine or brandy, a pinch of saltand one large cup of hotcream or milk. Beat the mixture well; cook over hot water until it thickens. WINE SAUCE, —One cup sugar, one cup boiling water, one tablespoonful sifted flour, one-half cup butter, boil all together ten minutes ; when cold add one-half cup wine, FRUIT SAUCE.—Two-thirds cup sugar, one pint raspber- ries or strawberries, one tablespoonful melted butter, one cup hot water. Boil all together slowly, removing the scum ; then strain through asieve. JELLY SAUCE.—Two tablespoonfuls sugar, one-half cup jelly, one cup boiling water, two tablespconfuls butter, one teaspoonful corn starch. WHITE HousE Cook BOOK. FOAMY SAUCE,.—Beat one-half cup of butter to a cream with one cupof powdered sugar. Beat until very light and white, then add the unbeaten white of one egg; beat the mix- ture until very light. Stand over boiling water ; add gradually one-half cup of boiling water, and one-fourth cup of sherry ; - stir until it is frothy, and serve at once. Mrs. WM. SMITH. SAUCES. 103 OUR NEW SAUCE.—One cup of granulated sugar, one cup of water, boil until it spins a thread. Have ready the yolks of three eggs beaten to a cream; pour the boiling syrup over the eggs in the bowl, and beat until you have a thick mixture resembling that of sponge cake. Flavor with lemon or vanilla, and just before serving add one pint of whipped cream. HELEN LOUISE JOHNSON, ORANGE SAUCE — One cup of milk, one teaspoonful flour, four tablespoonfuls sugar, well beaten yolks of three eggs, juice and grated rind of one orange. MRS. BAKER. CREAM SAUCE.—Stir to a cream one cup sugar, one- half cup butter; then add one cup sweet, thick, cold cream. Stir well and flavor to taste. Mrs. BAKER. VINEGAR SAUCE.—One cup boiling water, one cup sugar, one tablespoonful flour, one cup vinegar, a little nutmeg, Mix the flour with a little cold water, then stir it into the boil- ing water and sugar; add the vinegar and nutmeg and boil twenty minutes. Mrs. J. MAXWELL. PLAIN SAUCE,—One cup brown sugar, one cup molasses, one-half cup butter, one teaspoonful flour, juice and grated rind of one lemon, half a nutmeg, one half teaspoonful cinna- mon, one-quarter teaspoonful cloves. When these are well mixed, add one cup of boiling water and boil until clear ; then strain, Mrs. HAWLEY, 7 5 — ee LN, Ne cee ES 104 SAUCES. | LEMON SAUCE.—Juice and grated rind of one lemon, 7 one tablespoonful flour, one ounce butter, a little water, sugar g to taste, and yolks of foureggs. Put the butter and flour into a saucepan over the fire, and when of a pale brown, add the i, water and strained lemon juice. Stir the sugar and grated rind into the sauce which should be very sweet When the sugar is melted, put in the beaten yolks of eggs and stir until the sauce thickens. Serve at once. Do not allow it to boil as it b will curdle. Mrs. W. D. MCCALLUM. LEMON SAUCE.—One large tablespoonfui of butter, one of flour, one cup of sugar, grated rind and juice of one lemon. Mrs. A. ANDERSON. CREAM SAUCE.—Melt two tablespoonfuls of butter without browning, add two tablespoonfuls of flour and mix until smooth ; add two cups of milk or cream, and stir until it thickens. Season to taste with salt and pepper Mrs. BOTHAM. BECHAMEL SAUCE.—Melt one tablespoonful of butter without browning, add one tablespoonful of flour, mix until smooth ; add one cup of milk and stir untilit thickens. Just before taking from the fire add the yolk of one|well beaten egg. Season with salt and white pepper. Mrs. BOTHAM. BROWN SAUCE.—Melt and brown one tablespoonful of flour, and one tablespoonful of butter, stir until it is smooth and brown ; then add one cup of stock. Stir until it thickens, Take from the fire and add one tablespoonful of Worcestershire sauce. Season with salt and pepper. Vg os, ~~ _ SAUCES. 105 SAUCE HOLLANDAISE.—Put two tablespoonfuls of butter and a gill of water into a small saucepan and slowly heat. Then pour this over the yolks of four eggs beaten to a cream, stand it over boiling water and stir until jelly-like. Then add one-half teaspoonful salt, one tablespoonful lemon juice, and a little white pepper. Take a teaspoonful of butter on the end of a knife and sotouch it all over the top that the butter will be added little by little. Serve at once. SUSIE BUEL. TOMATO SAUCE.—One pint of tomatoes, one bay leaf, a sprig of parsley, one slice of onion. Simmer fifteen minutes, then strain through a fine sieve. Melt two tablespoonfuls of butter without browning, add two tablespoonfuls of flour and mix until smooth ; add to the strained tomato, season with salt and pepper. CORNELIA BEDFORD. HORSERADISH SAUCE WITH CREAM.—Press from the vinegar two tablespoonfuls of horseradish, add one-fourth teaspoonful salt and four tablespoonfuls of thick cream whipped to a froth. Serve at once. CORNELIA BEDFORD, MINT SAUCE.—Three tablespocnfuls of finely chopped mint, two tablespoonfuls of sugar, one-half cup of vinegar, Stir over the fire until the sugar is dissolved and the vinegar heated through. CAPER SAUCE.—Melt two tablespoonfuls of butter, add one tablespoonful of flour, stir until smooth, then add one and one-half cups of boiling water. Stir over the fire until it 106 SAUCES. thickens. Add two tadlespoonfuls of capers. Take from the fire and stir into the sauce the the juice of half a lemon and the yolk of one egg. Season with salt and pepper. HELEN LOUISE JOHNSON. SAUCE TARTARS.—To one cup of mayonnaise dressing, add one tablespoonful of capers, one of chopped cucumber pickles, one of chopped parsley and ove teaspoonful of onion juice ; mix well, HELEN LOUISE JOHNSON’ So = = oe eee he = oa Fag poems UT EP ee a a RT Rn oe). ae” Soe SS ar eee oF Se » f a |) — 5S Ee = — eet. ; oe ~ 4 ~ —— _ - —— — eo i 2 CAKES, FILLINGS AND ICINGS. ‘* With weights and measures just and true, With stoves of even heat. Well buttered tins and quiet nerves, : | Success will be complete.’’ WEDDING CAKE.—Two and cne-quarter pounds of but- ter, two and one-half pounds of brown sugar, two and one-half pounds of seeced raisins, five pounds of currants, one-half pound of blanched almonds, one pound of citron, one-half pound of orange and Jemon peel mixed, twenty-five eggs, four teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one tea- spoonful of cloves, and nutmeg, one and one-half glasses of brandy. MRS. GRAHAM. CHRISTMAS CAKE,-—One pound of brown sugar, one pound of butter, one pound of peel, three pounds of currants, four pounds of raisins, one pound of almonds, one and one-half pounds of flour, two-thirds of a cup of currant jelly, twelve eggs, one teaspoonful soda, one teaspoonful salt, a dash each of cay- enne and black pepper, one cup of molasses. Divide the flour evenly. In one part put one teaspoonful of cinnamon, one nutmeg, one-fourth teaspoonful cloves, two thirds of a teaspoon- ful of allspice. Mix the fruit with the other half of flour ; cream butter and sugar; add eggsy dissolve soda in warm water, and stir it into the molasses. Mix all well. This will make two large loaves. Bake in a moderate oven two hours. Mrs. R. SELLAR. 108 CAKES, FILLINGS AND ICINGS. FRUIT CAKE.—One cup of butter, one and one-half of sugar, three-fourths of a cup of molasses, two cups of sweet milk, three teaspoonfuls of cream of tartar, one and one-half of soda, five cups of flour, one pound of raisins, one-fourth pound of lemon peel, one pound of currants, one-fourth pound each of citron and orange peel, salt and nutmeg. Bake in a moderate oven. Mrs. THos, CUNNINGHAM. FRUIT CAKE.- One cup of butter, two cups of sugar, one cup of sour cream, one cup of molasses, three and one-half cups of flour, four eggs, one pound of raisins, one-half pound of currants, one teaspoonful soda, twonutmegs, two teaspoonfuls cloves, two teaspoonfuls of cinnamon, one pound of nut meats, one-half pound of citron Mrs. WATSON. FRUIT CAKE. one cup of molasses, one cup of sour milk, one teaspoonful of Three cups of sugar, two cups of butter, soda, five eggs, five cups of flour, two pounds of raisins, two pounds of currants, one-quarter pound of citron peel, spice to taste. MRS. J. MILLAR. FRUIT CAKE,—One pound of butter, one pound of flour, (browned), one pound of sugar, three pounds of raisins, two pounds of currants, one pound of orange and lemon peel mixed, twelve eggs, three-fourth cup of molasses, one-fourth cup of rose-water, one teaspoonful of sod’ dissolved in the molasses, one tablespoonful of cinnamon, one-half a tablespoonful of cloves and mace. Mrs. D. D. MCBAIN. et FS ES RR 4 r= ara Ate hae ee ag me PP”. Iban FF = U5) Se 2 ree _~ * — “a a — — SSS —< by CAKES, FILLINGS AND ICINGS. [09 FRUIT CAKE —Three pounds currants, one pound figs, three pounds raisins, one-half pound citron, one dozen eggs, one pound butter, one pouxd brown sugar, one pint molasses, one ounce each of mace, nutmeg, cloves, cinnamon and allspice, one gill of wine, one gill of brandy, one pound of flour. Mrs. LEDGER. WHITE FRUIT CAKE.—One cup of butter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, whites of seven eggs, two teaspoonfuls of baking powder, one pound each of seeded raisins, figs, and blanched almonds, and one-quarter of a pound of citron all chopped fine; one cup of grated cocoanut, one teaspoonful of lemon extract. Sift a little flour over the fruit before stirring itin. Bake slowly two hours. WHITE House Cook BOOK. SEED CAKE.—Whisk up two pounds of eggs, and mix in two pounds of sugar ; cut four ounces of citron, two ounces of orange peel, and six ounce: of blanched almonds ; cut the peel into narrow stripes about an inch long; cut the citron into broad pieces, and the almonds in two the long way ; then mix the whole together with two pounds of flour, and one pound of beaten butter. Season the cake with two teaspoonfuls of cinnamon, and one of ginger. Put itina pan, glaze it with sugar and strew sugared carraways on the top. Mrs, HUGH GRAHAM. SPONGE CAKE.—Four eggs, two cups of sugar, two cups of sifted flour, two teaspoonfuls of baking powder, a small cupful of hot water. Beat the eggs very light, whites and yolks Ito CAKES, FILLINGS AND ICINGS. together ; add the sugar, mix the taking powder with the flour and stir it in, a little at a time, put in the water, a tablespoon- ful at a time; beat the dough well. Bake in a slow oven Miss J. ROBB. LAYER SPONGE CAKE.—Three eggs, whites and yolks beaten separately. To the yolks add one cup of sugar; then the whites ; beat well; to this add one heaping cup of flour, one teaspoonful of baking powder and lastly, three tablespoon- fuls of hot water. Mrs. G. M. Loy. SWEET CREAM SPONGE CAKE.—Break two eggs into acup; fil) it with sweet cream and beat till light ; add one cup of sugar, one and one-half cups of flour, two teaspoonfuls of . 2 baking powder ; flavor to taste Mrs. McCALLuM. MAUD S. CAKE.—Ore-quarter of a pound of Baker’s cho- colate grated, one scant cup of sugar, one half cup of milk, yolk of one égg; let the above four ingredients come to a boil, then set aside to cool, and jater add the mixture to the white dough. One cup of sugar, one-half cup of butter, two eggs beaten sepa- rately, one-half cup of milk, two cups of flour, two teaspoonfuls — of baking powder. Add the dark mixture and bake in three layers, or two, if the tins are large. Put together with boiled frosting between each layer and on top. Mrs. J. M.S. SPONGE CAKE.—Three eggs, one and one-half cups of sugar, one-half cup of coid water, two cups of flour, one good teaspoonful of baking powder. Beat the eggs five minutes ; add the sugar and beat ten minutes; adi half of the flour ; ae de TO ne MPR RR Ss — 7 = = — - : — = —— ia CAKES, FILLINGS AND ICINGS. _ III then the water: and lastly the remainder of the flour to which has been added the baking powder. Flavor with lemon. Bake in a long pan. Mrs. JOHN ADAMS. CHOCOLATE LOAF CAKE.—Two cups of sugar, one- half cup of butter, two eggs, one-half cup of sour milk, one tea- spoonful of soda, one-quarter of a cake of Baker’s chocolate ‘ dissolved in one cup of boiling water, two cups of flour. Add the water in which the chocolate has been dissolved, lastly. Bake in a long pan. SUSIE BUEL. CHOCOLATE MARBLE CAKE.—One cup of butter, two cups of sugar, ore cup of sweet milk, three cups of flour, two teaspoonfuls of baking powder, whites of four eggs. Take one cup of the batter, and mix with one-fourth of a bar of chocolate grated and moistened with two table spoonfuls of milk, Put in a cake tin first a spoonful of the white mixture and then a spoonful of the dark ; alternate the light and dark till the batter is used. SUSIE BUEL. WALNUT CAKE.—One cup of butter, one cup of water, two cups of sugar, three cupsof flour, three eggs, two teaspoon-. fuls of baking powder, one quart of walnut meats. : ANGIE. ; o : a ANGELS’ FOOD.—Whites of eleven eggs, one and one- 13 half cups of granulated sugar, measured after sifting one cup of pastry flour measured after sifting three times, one teaspoonful & cream tartar one teaspoon ful vanilla. Sift flour and cream of - tartar five times. Beat the white of eggs toa stifffroth. Then stir ‘ | cr ae, oe ee abana Seater ee 4“ . Ss —.-2 . pa ee dg ~ Eo En ——— a. ee ———- a) eee mew Be CAKES, FILLINGS AND ICINGS. in the sugar ; b then the flour and vanilla; stir in the flour very lightly. Bake forty-five minutes or longer in a moderate oven, Use a pan that has little legs at the top so that when the pan is turned upside down on the table after baking, a current of air will pass over and under it. Do not grease the pan. Mrs W. J. MORRISON. ROLL JELLY CAKE.—One cup of sugar, three eggs, one cup of flour, one teaspoonful of baking powder. Bake in a shallow pan. Spread with jelly and roll while warm Mrs. J. MILLAR. WALNUT CAKE.—One cup of sugar, one half cup of but- ter, one-half cup sweet milk, one cup of nut meats, one cupof raisins, two cups of flour, whites of four eggs, and yolks of three, one teaspoonful of cream of tartar, one-half teaspoon- ful of soda. Mrs. A. MOSHER. SPICE CAKE.—One cup of butter, one cup of sugar, one cup of molasses, one cup of sour milk, two eggs, one teaspoon- ful of soda, one teaspoonful each of cloves and cinnamon, three cups of flour. Mrs. G. H. PHILLIPS. WHITE CAKE.—One-half cup of butter, one and one half cups of sugar, three-fourths cup of milk, one and one-half cups of flour, one-half cup cornstarch, whites of six eggs, one- half teaspoonful soda, one teaspoonful cream of tartar. A. €. D. ae ee —— oa a aera. *| oe) ae Se a A ee RAR ee — ae CAKES, FILLINGS AND ICINGS. [13 WHITE CAKE.—One cup of butter, two cups of sugar, . three cups of flour, the whites of five eggs beaten very light, two teaspoonfuls of cream of tartar sifted with the flour, one teaspoonful of soda dissolved in one cup of milk. Flavor with lemon. This cake is much better baked in a pan with a tube in the center. Mrs. WM. H. WALKER. GOLD CAKE.—One cup of sugar, o: e-half cup of butter, one-half cup of sweet milk, two cups of flour, yolks of three eggs, two teaspoonfuls of baking powder ; flavor. . Mrs, A. PHILPS. 3 FLAKE CAKE.—One-half cup each of molasses, sugar, sour milk and butter, two cups oi flour, one teaspoonful of soda, one half teaspoonful cloves, yolks of two eggs, one tea- spoonful vanilla. Bake in three layers. Put,them together with boiled frosting made from the whites of the eggs and two small cups of sugar. ° . Mrs. A. MCNAUGHTON. LILY CAKE.—One and one-half cups of sugar, one cup ‘of butter, whites of four eggs, one cup of sweet milk, one cup of corn starch, one heaping cup of flour, one teaspoonful cream tartar, one-half teaspoonful soda. ‘Flavor with lemon. Mrs, A. MCNAUGHTON. LAYER CAKE.—One cup of butter, two cups of sugar’ three cups of flour, one cup of milk, whites of four eggs, two teaspoonfuls of baking powder. Mrs. MACLAREN. —— ee ee SS a a — Ii4 CAKES, FILLINGS AND ICINGS. WINE OR CINNAMON CAKE.—One cup of butter, two cups of sugar, one cup of milk, three and one-half of flour, five eggs, one teaspoonful soda, two teaspoonfuls cream of tartar, small wine glass of wine or brandy, one tablespoonful of cin- namon, MRS. A. MOSHER. VARIETY CAKE.—One cup of sugar, one-half cup of butter, three eggs, one-half cup sweet milk, one heaping tea- spoonful baking powder, two cups flour. To one-third of the above mixture add one scant teaspoonful cinnamon, one-half teaspoonful cloves, a little nutmeg, and two- thirds cup of raisins, seeded, chopped and dredged. Use this for the middle layer. Put together with frosting between the layers and on top. Mrs. A. McLEAN. - SNOW BALLS. —Bake a white delicate cake in a dripping pan and when cold cut out with a sharp knife into small balls, dip in boiled icing, and then in grated or dessicated cocoanut until white like snow ail over. Put them where the frosting will dry. MRS. MIDDLEMISS. NEW-FIELD CAKE.—Sift two teaspoonfuls of cream tartar and a little salt with two cups of flour, Break two eggs into a teacup and beat well; fill the cup with sweet cream and a teaspoonful of soda and add to the flour. Flavor to taste. Mrs. HASTIE. oe ae ta * riz <1 ee KO A at - Pa” ane Shee ee AE TE ——— emmys | roe < ao CAKES, FILLINGS AND ICINGS. I1l5 CLOVE CAKE.—One coffee cup of butter, one coffee cup of brown sugar, one ccffee cup of sour milk or butter milk in which one teaspoonful of soda is dissolved, two eggs, one cup of raisins or currants, one tablespoonful of cloves, one-half of . allspice, one-half of cinnamon, three cups of flour. Serve warm for tea. Mrs, GRAHAM. FRENCH CAKE.—One cup of sugar, one-fourth cup of butter, one-half cup of milk, two eggs well beaten, one and one-half cups of flour, one teaspoonful of cream of tartar, one- half teaspoonful of soda, one cup of currants. Bake in a thin sheet. Frost and cut in squares. Mrs.,0eA. MCLEAN. FEATHER CAKE —One cup of sugar, one tablespoonful of butter, one egg, one-half cup of sweet milk, two cups of @ flour, two teaspoonfuls of baking powder. Bake in three lay- ers. Put together with the following :—the juice and grated rind of one lemon, yolks of two eggs, water sufficient to make one pint ; cook until it thickens. Mrs. A..PHILPS. SNOW CAKE,—One cup of sugar, one-half cup of butter, whites of four eggs, half a cup of sweet milk, one and one- Ss half cups of flour, one teaspoonful of baking powder . flavor with lemon. Mrs. A. PHILPS. CORNUCOPIAS.—Three eggs, one cup of sugar, one cup of flour, two tablespoonfuls of cold water, one teaspoonful of cream of tartar, one-half teaspoonful of soda. Beat thoroughly. ‘Drop one tablespoonful on a round tin or saucer and bake ina moderate oven. When done and while hot, lap the edges to- gether in form of acornucopia and hold in shape until cool. Fill when cool, with whipped cream. Mrs. W, J. MORRISON. COOKIES AND SMALL CAKES, NO ONE COOKIES.—One cup of butter, two cups of sugar, (at two eggs well beaten, one-half teaspoonful soda dissolved in 4 f three tablespoonfuls of sweet milk; nutmeg to taste and flour to roll without sticking. Roll thin and bake ina quick oven. t ) Mrs. A. MCLEAN. LADY FINGERS.—One cup of sugar, one-half cup of butter, one-fourth cup of milk, two teaspoonfuls of baking Wy powder, one eggy@ne teaspoonful of vanilla: flour to roll. | Cut in small stripS, roll 1n sugar, and bake. Mrs. JOHN ADAMS. RAISIN COOKIES.—One quart of flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda, two cups of sugar, one cup of chopped raisins, one cup of shortening, half lard and half butter, seasoning to taste, enough milk to wet the mixture. Bake in a hot oven, Miss BLACK. COOKIES.—Two cups of sugar, one cup of butter, one cup of sour cream, two eggs, one teaspoonful of soda, flour to roll. SUSIE BUEL. HERMITS.—One‘and one-half cups of sugar, one-half cup of butter, one-half cup of lard, one cup of currants, one-half cup of milk, two eggs, one teaspoonful each of soda, cloves, cinnamon and nutmeg, salt, flour to roll. : Mrs. MACLAREN, COOKIES AND SMALL CAKES. L117 OATMEAL COOKIES.—Two and one-half cups of oat- meal, two and one-half cups of flour, one cup of butter, one cup wt i = . of sugar, two eggs, two tablespooufuls of sweet milk, one small teaspoonful of soda, one large teaspoonful of cinnamon. Roll thin and bake in a quick oven. Mrs. A. MCLEAN. : OATMEAL COOKIES.—Two cups of oatmeal, one cup of flour, three-fourths cup of butter, three-fourths cup of sweet milk, one egg, two teaspoonfuls of cream of tartar, one tea- spoonful of soda. A little extra meal and flour for the board. Mrs. J. LUCAS. PLAIN JUMBLES.—One cup of butter, one and one-‘1alf cups of sugar, one egg, one teaspoonful of soda dissolved in eg, and sufficient flour to roll. one cup of sweet milk, nutm Mrs. A. MCLEAN. JUMBLES.—One cup of butter, two cups sugar, two-thirds ilk, three eggs, two teaspoonfuls baking powder, cup sweet m flavor. Pinch off pieces of the dough. four or five cups flour ; Make into rings by rolling out rolls as large as your finger, roll in sugar, join the ends, and bake one inch apart, as they rise and spread. SUSIE BUEL CHOCOLATE JUMBLES.—One cup of sugar, one cup OI butter, one pint of molasses, one egg; one-half cup warm water, one teaspoonful soda, one-half cake Baker’s chocolate dissolved in the water ; flour to roll. » Mrs, Jonn ADAMS. 118 COOKIES AND SMALL CAKES. ALMOND JUMBLES.—One cup of butter, two cups of sugar, three eggs, one-half cup of milk, two teaspoonfuls bak- ing powder, one pound of blanched almonds chopped ; flour to roll out. COCOANUT JUMBLES.—One-half cup butter, one and one-half cups sugar, four eggs beaten separately, one-half cup grated cocoanut, two cups of flour, one-half cup milk. Drop on greased tins by the spoonful, and bake in a quick oven. PATTY PAN NUT CAKES.—One-half cup butter, one and one-half cups sugar, two eggs beaten separately, three- quarters cup of milk, two cups flour, two teaspoonfuls baking powder, one cup chopped hickory nuts. SPONGE DROPS.—Beat to a froth three eggs and one cup of sugar. Stir into this two cups of flour in which one tea- spoonful of cream of tartar, and one-half teaspoonful of soda have been thoroughly mixed. Flavor with lemon. Butter tins and drop by the teaspoonful two inches apart. Bakeina quick oven. Watchclosely as they burn easily, Serve with ice cream. ‘SUSIE BUEL,. VANITIES.—Beat two eggs, add one half teaspoonful of salt, and flour to roll; roll very thin ; cut in small diamonds ; fry in lard; turn them the moment they come to the surface ; take out when a delicate brown ; sprinkle wijh sugar or jelly. Mrs. R,. D. HUNTINGTON, GINGER SNAPS.—One pint of molasses, one cup of but- ter; boil together ten minutes. When cold add one teaspoon- ful of ginger, one teaspoonful of cinnamon, two teaspoonfuls of soda ; flour. Roll very thin. Mrs. MACLAREN. eee COOKIES AND SMALL CAKAS. IIg GINGER SNAPS.—Two cups of molasses, one cup of shortening, three-fourths cup of sugar, one teaspoonful of soda, spices, let it come to a boil, and cool, before putting in the flour, Mrs, J. LUCAS, DOLLARS.—One-half cup of sugar, one-half cup of mo- lasses, one-third cup of meited butter, one egg well beaten, one teaspoonful of cinnamon, one teaspoonful of ginger, a pinch of salt, one teaspoonful of soda, three cups of bread flour. Mix soda with one teaspoonful of boiling water, and stir it into the molasses ;: add butter, spices, egg, and part of the flour; then the sugar and remainder of flour. Flour the hands; take a teaspoonful of the dough ; roll in the shape of a ball, then roll in granulated sugar. Place in dripping pans two inches apart, and bake in a quick oven. HARD MONEY, MOLASSES PUFFS.—One egg, one cup of molasses, one- third cup of sugar, ove cup of sour cream, salt, or scant half cup of butter, and one cup of sour milk, two and one-half cups of flour, two teaspoonfuls cinnamon, one even tablespoonful soda. Bake in shallow tins and cut in squares. GINGER CAKE'—One and one-half cups of molasses, one egg, one-half cup shortening, two and one-half cups of flour, three-fourths of acup of hot water, one teaspoonful of soda dissolved in the water, salt, one teaspoonful ginger. Miss LAURA HARDY, [20 COOKIES AND SMALL CAKES. GINGER COOKIES.—One cup of sugar, one cup of melted butter, one cup of molasses, one egg, one-half cup of butter- milk, one and one-third teaspoonfuls of soda, one teaspoonful of cloves, one tablespoonful of ginger. Flour to roll. Mrs. WATSON. SOFT MOLASSES COOKIES.—Two cups of molasses, ofie solid cup of shortening, one-half cup of warm water, one even tablespoonful of soda, one teaspoonful of salt, one table- spoonful of ginger ; flour to roll. S. B. SCOTCH SHORT BREAD,.—One cup of sugar, one and one-half cups of butter, four cups of flour, white of one egg. Mix sugar, butter, and white of egg together ; then work in the flour; cut in squares and bake in a slow oven. Mrs. MCGREGOR. SHINGLES.—One-half cup butter, one cup sugar, one- fourth cup sweet milk, one egg, one-fourth teaspoonful soda ; flour to roll. Roll as thin asa knife. Watch closely as they burn easily. A..HoD. DROP CAKES.—One cup sugar, one-half cup butter, two cups flour, two eggs, three tablespoonfuls sour milk, one-half teaspoonful soda, one cup of currants. A. H. D. CREAM PUFFS.—One cup of hot water, one-half cup butter ; boil together, and stir in one cup of flour. Take from the fire and stir to a smooth paste; when cool, stir in three eggs; utibeaten. Stir for five minutes. Drop by tablespoon- ee << eRE a a oo —e SS * oo 7 f = 55 . raed = SN : . cS <- 7 : < 4 Atha. | M+ +s Bee Ae Oe a t COOKIES AND SMALL CAKES. 121 fuls on a buttered tin ; bake twenty-five minutes in a quick This | oven. Do not open the door oftener than is mecessary: ts quantity makes twelve pufis. BILLING.—One cup of milk, one-half cup three tablespoonfuls of flour, flavor with are cool, open the pufis a I i ) CREAM FOR of sugar, one ¢€g@g, vanilla. When this and the puffs little way, and fill with the cream. Mrs, WM. H, WALKER. CREAM TARTS.—Roll out pastry about a quarter of an inch thick ; cut in squares whatever size desired. Turn over When baked, drop on each a tablespoonful > the four corners. of strawberries or raspberries, thickened slightly with a little cornstarch to prevent the juice running off ; then drop a table- spoonful of whipped cream slightly sweetened and flavored on each. Mrs. WM. H. WALKER. LEMON BUTTER FOR TARTS.—Six eggs, three lemons, rind and juice, three cups of sugar; steam until thick. Fill tart shells with this butter and frost. Miss KLoOuHs. i . ee elt AB ree te a Pet COCOANUT FILLING.—One cup of sweet cream whipped very stiff; add one-half cup of cocoanut and sugar to sweeten ; flavor. COCOANUT FILLING.—One cup of cocoanut ; add it to boiled frosting when nearly cold. RAISIN FILLING.—Boil one cup of sugar and three tablespoonfuls of water to a thick syrup; add one cup of raisins, seeded and chopped fine. Beat until thoroughly mixed. Figs may be used in the same way. Mrs. M. PRINGLE. FIG FILLING —One pound of figs, one cup raisins, one cup sugar, one large lemon. Cut out the hard part of the figs and cut them in pieces; cover with hot water and cook in a granite saucepan till soft. Steamthe raisins and cook siowly one hour, let the water boil away ; when cool seed them ; chop figs and raisins ; add sugar and lemon juice; boil one minute. Mrs. A. MOSHER, CARAMEL FILLING.—One cup of brown sugar, one- fourth cake of Baker’s chocolate, one-half cup of milk, one tablespoonful of butter; stir and cook slowly until of the right consistency. Flavor with vanilla. 2 — eet = ‘ — : ee, é ae 3a” TEER = - AS we ~ wate Ps . SON -M - oe Pee > Re NS Nk. Se is f -E CAKE FILLINGS AND ICINGS. 123 DELMONICO FILLING. —Two and one-half cups of light brown sugar, one and one-half cups cream, one table- spoonful butter, vanilla. Boil urtil it waxes in water. Spread while warm. Mrs. W. G. WAY. ALMOND FILLING. — One cup of sweet cream, four a tablespoonfuls sugar, yolks of four eggs, one teaspoonful corn il starch, one-half pound almonds blanched and chopped fine. Mrs. REDDINGTON. ALMOND FILLING. _—Blanch one pound of almonds ; split in two or three parts, lengthwise, the remaining ones. Wher the cake ‘s baked stick the nuts into the layers one inch apart, and pour reserve sufficient whole ones for the top layer ; ; | over plain or boiled frosting. ; Mrs. MCCLARY. MAPLE SUGAR AND WALNUT.—Add chopped walnut meats to maple sugar frosting ; or for a cake baked in a long pan, use the frosting plain with the walnut halves arranged, conveniently for cutting the cake in squares. a al S. B. CREAM FILLING.— One and one-half cups of milk, one cup of sugar, one-half cup of butter. Simmer until it threads ; then ‘add the well beaten whites of two eggs. Mrs. A. MCNAUGHTON. CHOCOLATE FILLING.— Place two blocks of chocolate without grating over steam ; when melted, add one cup of sugar, four tablespoonfuls When cold flaver with vanilla. of milk and one egg, beaten ; steam -—— until smooth. 124 CAKE FILLINGS AND ICINGS. ~ CHOCOLATE ICING.—One cup sugar, one-fourth cup water. When the sugar is dissolved remove the spoon from the saucepan and let the syrup boil gently until bubbles | egin to come from the bottom. Have ready two tablespoonfuls of grated chocolate, melted ; add to the syrup when about cool, also one teaspoonful of vanilla. Beat until thick. 5. Mrs. M. PRINGLE. BANANA FILLING.—Use a boiled frosting and over ) aoe ER EE he eee RN - short time before serving. Also -a 2) >} le ; - sli =" ] 2 annaa 4 acn iayer, Siice ananas <« used with whipped cream, LEMON FILLING.—Juice and grated rind of one lemon, yolks of two eggs, one cup of sugar, water sufficient to make one pint ; cook until] it thickens. MRS. A. PHILPS. LEMON FILLING.—Yolk of one egg, three teaspoonfuls of flour, one cup of sugar, juice of one lemon. Mix flour and sugar together ; add the egg and lemon juice ; mix well ; then add one cup of boiling water ; boil two or three minutes. MRs. J. LUCAS, LEMON FILLING.—One cup of sugar, one-fourth cup of butter, grated rind and juice of two lemons yolks of foureggs ; cook until it thickens, stirring all the while. Mrs. MACLAREN, MAPLE SUGAR FROSTING.—One cup of maple sugar, one-fourth cup of water ; cook until thick ; then pour it on the . beaten white ofone egg. Beat until cold. Ss. 5. Sere * a ae ee CAKE FILLINGS AND ICINGS. [25 APPLE JELLY-—One large apple par ed and grated, juice and rind of one lemon, one cup ofsugar. Cook eightminutes ; then add the beaten white of one egg. Mrs. HOwARD. NUT MEAT ICING.—Chop one cupful of any nuts pre- ferred ; place in asaucepan with one cup of sugar and one cup of thick cream ; boil all together about ten minutes. Mrs. M. PRINGLE. BOILED FROSTING.—One pound of sranulated sugar, one-half cup of water ; put ina double boiler ; when the sugar dissolves, add the whites of three eggs beaten a very little ; cook until it thickens ; then take from the fire and beat until cold. Flavor. CONFECTIONER’S SUGAR. —Take equal parts of white of egg and cold water ; add confectioner’s sugar, beat av ell. Flavor. FROSTING WITHOUT EGGS.—One cup sugar, “one- * fourth cup milk. Boil about Sve minutes. Beat until cool ; then flavor. Mrs. NORTHROP. TUTTI FRUTTI ICING.—Mix with boiled icing one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple and bianched almonds. WHITE HovusE Cook BOOK. CARAMEL FOR FLAVORING.—Put one cup of granul- ated sugar into a clean, dry frying pan. Stir until it not only melts but turns dark. If to be used at once heat the mixture before adding the caramel; if for future use add one cup of boiling water to the caramel, simmer five minutes, and bottle when cool. [Mrs.. Ts iT gt SAR SQA ee es )_F fae EWE) = 8 aan t - a er. ah TS. Sa | ag ae ar EE os x ~ wit r mee ee ee lems Te ot 7 | Se eee eae =. - h ADVERTISEMENTS. The ¢ Golden Rule -- Isa good rule to follow, Che Golden S eal Is a good TEA to drink, And if you take of the latter, one to two teaspoonsfuls, ‘‘ according to taste,’’ per cup, pour on fresh buvil- ing water and brew for five minutes, you will have a cup of tea that will make the former an easy rule to follow. All leading Grocers handle it. 50 and 25 cents per pound INDO-CGYLON. For sale, wholesale only, by FORBES BROTHERS, MONTREAL. 148 ADVERTISEMENTS. When you make up your mind to purchase a Piano, do not yield before examining the . . Pratte Piano. — You will then find that it is the most solidly — — built, better adapted to the Canadian climate — — and moredurable than even the best Ameri- — —can Pianos. THE PRATTS is almost — — exclusively purchased by all the most pro- — — minent musicians on account of its fine tone — — and artistic qualities found in no other pianos, — Prices Reasonable. - Easy Terms of Payment. Manufactured and for sale only by THE VRATTE ViANo C2: FACTORY : WAREROOMS : . J i HUNTINGDON, Que. | No. 1676 Notre-Dame Street, : MONTREAL. We cordially invite you to visit our warerooms when you come to Montreal, and besides the PRATTE PIANO we will show you over 200 pianos, organs and instruments of other makers at all prices, As we do not employ canvassers, we invite you to communicate with us direct and thereby save money if you buy from us, ; ADVERTISEMENTS. 149 Rastern Vewnships bank. INCORPORATED 1855. CAPITAL - - - - $1,500,000 RESERVE FUND~ - - - 750,000 HEAD OFFICE, er at SHERBROOKE. BRANCHES. Waterloo, Stanstead, Granby, Cowansvile, Coaticook Richmond, Huntingdon, Bedford, Magog, St. Hyacinthe, Drafts issued on New York, Boston and Montreal. Sterling Exchange bought and sold. Interest allowed on Savings Bank Deposits. Collections promptly attended to at low rates. Notes discounted. W H. ROBINSON, Manager. HUNTINGDON, P. Q. HUNTINGDON © SASH AND © DOOR FACTORY Builders Supplies of all kinds on hand. Lumber dressed at reasonable prices and all kinds of jobbing done on short notice. Also at my new furniture store you will find a well selected stock of arlor, Dining=Room = = €¢)] - - SUITS = = and Bed-Room WY 9 —] = Also Sideboards, Fxtension Tables, Couches, Lounges, Spring Beds and Mattresses, Student's Chairs, Tilting Office Chairs, Leather, Cane, and Wood Seat Chairs, Baby Chairs and Carriages, Cheap Beds and Window Poles, etc., ete. All Cheap for Cash. CHARLES LEVERs. oe pnt a ere re SSS = ae. ' i a b ea } i I50 ADVERTISEMENTS. America’s (:reatest Railroad. RAILROAD is the enly four-track line in te world. THE EMPIRE STATE EXPRESS is the fastest long distance train in the world. GRAND CENTRAL STA- TION is the only railroad station in the city of New York and is located in the heart of the hotel and theatre district. THE ADIRONDACK DIVISION (connecting with the main line at Utica) furnishes the best route from Hunting- don and vicinity to New York, Albany, Utica,Syracuse, Rochester, Buffalo and the West. NEW YOEK PASS- ENGERS via the Adirondack Division travel or the Em- pire State Express between Utica and New (fork, and land at Grand Central Station after a delightful ride on America’s Greatest Railroad. ———_ ss HUNTINGDON lh The following Companies are represented ; — The Mutual, Queen, Guardian, Phenix of Hartford, North British and Mercantile, Confeleration Life Association of Toronto, and the Granc Trunk Railway. | You can purchase a ticket here cheaper than inywhere Andrew Philps, GENERAL AGENT. ADVERTISEMENTS. 151 Merchant Tailors and General Merchants. OUR LEADING LINES ARE DRESS GOODS AND TWEEDS. @ WE carry the largest assortment of DRESS GOODS AND CLOAKINGS in the district and you will find all the latest novelties and new goods in our stock, ~ ae WE employ a first-class tailor and make aspecialty of fine clothing. Everything guaranteed cloth finish and fit, PRICK LOW. Give us a call at the POST OFFICE BLOCK HUNTINGDON, Que. nN A. iv J Tinware and Metal Merchent. Plumbing, Roofing and Eave Spouting. _.., AGENT FOR... Preston and McClary Furnaces, MecClary and Peari cook stoves. Also ‘‘EAST LAKE” METALLIC SHINGLES. HUNTINGDON, QUE, ‘UNTER, I52 ADVERTISEMENTS. The latest styles in trimmed and untrimmed bonnets, hats, and toques. Also a fine stock of French and English flowers, ribbons and velvets BRIDES’ HATS A SPECIALTY. GIVE ME A TRIAL. MISS M. McGINNIS, LEVERS’ BLOCK, HUNTIYCDON, QUE. W. A. DUNSMORE GENERAL MERCHANT. Special lines receive special attention, such as, j Black Dress Goods, Carpets Oilcloths, Lace Curtains, Window Shades, Wall Paper, Crockery and Glassware, Black and Green Teas, Coffee, &c. Latest styles and lowest price in Ladies’ and Misses FALL and WINTER Jackets and Capes. Inspection invited. HUNTINGDON, QUE. Mhittle cHhro J Fresh Cut Flowers. ‘Funeral Designs, at Low Prices. 10 NORTH PEARL. TWEDDLE BUILDING. maar. IN ay. it -+ ESTABLISHED 18432.... B. W. WOOSTER FURNITURE CO. FURNITURE. CURTAINS, CABINET WORK, BRASS AND IRON BEDS, THE OXFORD FOLDING BED. RULL-TOP OFFICE DESKS, CHILDREN’S CARRIAGES, Sole Agents for the GURNEY REFRIGERATOR with Removable Galvanized Ice Compartment. Plasrivs res. = Senate ae 36 and 38 North Pearl Street, ALBANY, N. Y. 5 ADVERTISEMENTS. WILLIAM FORTUNE CHOICE GROCERIES, FOREIGN & DOMESTIC FRUITS, FLOUR, ETC. FIRST CLASS LIVERY. TEAMS TO BE HAD AT ALL HOURS, HUNTINGDON, QUE. MORRISON BROS. Dealers in Fancy and Staple Dry Goods, Gents’ Furnishings, Boots and Shoes, Groceries, Crockery, Glassware, Hardware, Wall Paper, &c. Ready made CLOTHING a specialty. We warrant you a positive saving cf from 5 to 20 % on all our goods. HUNTINGDON, QUE. FLOUR! RFLOUR! For white flaky BREAD and delicious CAKES try the “CLOVER LEAF” or “ SNOW DRIFT” Brands. Manufactured by the HUNTINGDON FLOURING MILLS. F. H. HENDERSON, MANAGER. a CO IL = * = co Ww. D. Shanks § : DEALER IN Watches, Clocks, Wedding Rings, eooing Presents, American Aewelry & Spectacles. az Repairs a Specialty. HUNTINGDON, QUE. 154 ADVERTISEMENTS. A | Practical Hous se » Painting and it Paper Hanging. Estimates cheer- | gis fully given. | i 8, . BICKNEES 4 HUNTINGDON, QUE. — . ANNUAL F ALL peseines ING SALE. . During the mon { NOVEMBER I will give a special cash disc: u ot of 15 % on all Paints and Patent Medicines. W, 0. McCALLIM, TELEPHONE STORE, HUNTINGDON, Que. JOHN FINDLAY’S ) Lailoring Emporium, | HUNTINGDON, P, Q. Suits made to order, style, fit and workmanship guaranteed. } This is the place for Fine Suits and Overcoats. A full line of Gents’ Furnishings always on hand. GEORGE S. JAMES, Fresh and Gorned Beef, Hams ‘sid Bacon. | First-class Meat always on hand. Oysters in Season. &@- ORDERS PROMPTLY ATTENDED TO. ADVERTISEMENTS. 155 Dixon’s Cheap Cash Store, HUNTINGDON, QUE. Is the place to get value for your money, in all kinds of Staple and Fancy Dry Goods, Clothing, Boots and Shoes, Groceries, &c. PA ROSS Manufacturer and Dealer in Latiages © and © Fam © Implements, HUNTINGDON, Que. ANGUS McNAUGHTON, HUNTINGDON, QUE, STORE OPPOSITE POST OFFICE. Dealer in Dry Goods, Ready-made Clothing, Boots and Shoes, Hats and Men’s Furnishings. Dress Goods, I,adies Boots and Good Suits a specialty. Finest Goods in the market kept. JAMES A. MILLAR Carriages and Sleighs All kinds of light aud heavy Wagoas built to order. PRINCE STREET, : HUNTINGDON QUE. 156 ADVERTISEMENTS. This is the place to get the ingredients for all re ‘ceipts contained in this I ~” &. S. BURROWS. BAKER AND CONFECTIONER, DEALER IN GROCERIES, FLOUR, PROVISIONS, ETC. FRUITS, CANNED GOODS & VEGETABLES. HUNTINGDON, QUE. o | rtISs S| ‘-EWART - MILLINER, &C., HATS, BONNETS, FEATHERS AND TRIMMINGS ALWAYS ON HAND. Fiuntis igdon, » Qu ie. John o Kidney Practical Harness Maker & Carriage Trimmer. PURE NEATS FOOT OIL. Constantly on hand all kinds of Harness and Collars. LEVERS’ BLOCK. - - - HUNTINGDON, QUE. FRANK MUBRES, Dealer in and Manufacturer of Harness, Collars, Blankets, Robes, Whips, Re, REPAIRING DONE PROMPILY AND NEATLY. Terms Cash. HUNTINGDON, QUE. ADVERTISEMENTS. 157 ———» A Wide-Awake Local Paper. THE HUNTINGDON News & Enterprise EIGHT PAGES—56 COLUMNS. Devoted to News, Literature, Agriculture, Politics, Local Gossip, &e. $1.00 a year in advance. —— Book and Job Printing Neatly Done. E. R. SMITH & SON, PUBLISHERS. Chas. Dewick, Agent, HUNTINGDON, P. Q. ADVERTISEMENTS. CATERERS, FANCY CAKE AND CONFECTIONERY... CANOPIES FURNISHED FOR CHURCH AND HOUSE. 97 South Pearl and 105 North Pearl Streets. ALBANY, N. Y. ») Weddings and Parties € Supplied with every requisite. Ice Cream, Ices, Ete. IN EVERY VARIETY. SILVERWARE, DISHES, WAITERS, ETC; FURNISHED. TERMS MODERATE. ns VALLEU FIELD, Sur For good BREAD use our Hungarian Patent Strong Bakers, Cascade and Lily. = se ee eS ee For good cakes use our SNOWFLAKE For Sale by all Grocers. 160 ADVER“ISEMENTS. = «5 Gold and Silver Watches, Chains, Charms. Lockets, Bracelets, Silverware and Fancy x Goods. Don’t pay five dollars for spectacles that don’t fit you, when you can get them pro- perly fitted at this store for a quarter of the money. The repairing of Watches, Clocks and Jewelry, promptly attended to anz in a workmanlike manner. W,. B. SAUNDERS, Opposite the Post-Office, HUNTINGDON, QUE. Ghe Leading Notel. airictlp First Class. Sbotel Kon mars j FE: SF Rockwell & Son, P vropriectors. Albany, J). V. ADVERTISEMENTS. Pa: é ee oe ’ oJ, ol tt G | = / Ly CTO DRY GOODS STORE. NO. 39 & 41 NORTH PEARL STREET, Alba any, N.Y. A. B. Van Gaasbeek, Carpets. Rugs, Oil Cloths, MATTINGS AND CURTAINS. 69 North Pearl Street, Albany, N. Y. ADVERTISEMENTS. She who hesitates is lost, ’tis said, Then hesitate no more : But go at once to Hunter’s, And buy at the ‘‘ Old Store.” Ladies, do you trade at Hunter’s? If not, Why not? Persons looking for a first class article in Dry Goods, Groceries, Boots and Shoes, &c., will find the same at lowest prices at THE OLD HUNTER STAND. WM. SAUTTER, DRUGGIST. No. 8 North Pearl Street, ALBANY. N.Y. Tweddle Building. SAUTTER sells all drugs, patent medicines and toilet articles at the lowest cut prices. Dederick’s Patent Steel Case Reversable Lever Hay Press. ie |MPROVED FOR THIS SEASON, \. Patent Retainers, —— Patent Folder Roller, Patent Tension Blocks, STEEL. —=\,s- Patent Side Clamps. These improvements make the Press lighter, stronger, easier on_the horses and more power with a shorter-lever. This is the leading Press in the United States and Canada. Manufactured by Boyd & Co., Huntingdon, Q. We have also on hand and for sale the ‘‘ FAMOUS MODEL” 3eook stoves, and ‘* OXFORD” steel ranges. N. A, OSTIGUY, PRACTICAL HATTER & FURRIER, VALLEYFIELD, P.Q. JOHN HUNTER, HUNTINGDON, QUE. ’ eS I aa i a Se es cl St aN dPirit’. ‘ ee en ‘ he u 7 , * \ ‘ a) Piel 3 eo “4 ° x ’ y ‘ a, ' oY Pe % . , Ke LY) } ‘ 1 . - , \ h oo : Rai) ~ A Cch~ , % ni {. on faa . 4 7, eeeaee ae ee we a : AN > ' Rye reysiat vs = a“ races ce AEE ever ty SERN PRY cen ome ky ah pal i 2 ORO ps DE 2 7 ey neat es at oe, ae IEE fot vig, gre eee Saag me ~ Peete bait ea apy a Pa a hs" MRA OTT. 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