HoRSFORD S BAKING Pow

|
RUMFORD CHEMICAL WORKS,
PROVIDENCE, R. I.
. .';.. - - Manufacturers of
Horsford's Cream Tartar,
Horsford's Bread Preparation,
A'umford Zºast Powder,
Borsford's Acid Phosphate,
Horsford's Phosphatic Baking Powder,
A.ors/ord's Sulphite, for Preserving Cider.
Pſorsford's Anti- Chlorine, for Paper Makers.
f *-** *-
~~~~ *
º Fort SALE BY .
W. G. SHILLABER, 124 State Street, Boston.
II. M. ANTHONY, 100 and 102 Reade Street, New York.
M. C.I.Alt. IX, 21 South Front Street, Philadelphia.
W. H. CRAW FORD & Co., 77 Exchange Place, Baltimore.
SPOTTS & GIBSON, 117 Fourteenth Street, Richmond.
RUMFORD CHEMICAL WORKS, BRANCH,
110 Vine Street, St. Louis. -
RUMFORD CHEMICAL WORKS, BRANCH,
83 Lake Street, Chicago.
ISAAC A, WIRIGHT, 503 Delaware Street, Kansas City,
AND BY DEALERS GENERALLY.
º
- S &
ORSFORD
Cook Book,
CONTAINING
/2/PA C 7/CA/L /P/E C//2/3', S'
FOR MAKING SUPERIOR
BisClſit, Rolls, Muffins, Waffles, Short Cake,
Griddle or Pan Cakes, Pies, Cake, JPuddings,
AND MANY OTHER USEFUL RECIPIES.
PUBLISHED BY THE
RUM FORD
CHEMICAL WORKS,
PROVIDENCE, R. I.
| E. N. HoRSFORD, Pres’t.,
Cambridge, Mass.
N. J.). A RNOLD, Treas.,
Providence, R. I. º





PROF. HORSFORD'S
PHOSPHATIC BAKING POWDER
CONTAINS
THE SAME ACTIVE
INGREDIENTS AS THE
CELEBRATED
HORSFORD'S BREAD PREPARATION,
SO WELL KNOWN
IN THE
NEW ENGLAND
AND OTHER STATES.
| cold.
°oo. ...”
Prof Horsford's Phosphatic Baling Powleſ. |
Invented by Prof. E. N. Horsford, of Cambridge, Mass.
PUT UP IN TIN CANS. • NEVER SOLD IN BULK
THE principal ingredient of this powder is Prof.
Horsford's Acid Phosphate of Lime in powdered form.
Phosphate of Linne is a constituent of all grains, and
is an important nutritive principle and indispensable
element in the construction of all animal tissues.
A deficiency of phosphate of lime in food is a com-
mon cause of ill-health, and of defective development
and retarded growth in children. -
Flour loses a large proportion of its phosphates in
the process of bolting.
This Powder, while it makes light, sweet and pala- .
table biscuit, cakes and pastry, also supplies the
needed phosphates, thus rendering the biscuit, etc., |
healthful and nutritious.
When yeast is used, light bread, biscuit, etc., are
obtained at the expense of certain nutritious elements
of the flour, while by Prof. Horsford's process, the
flour is not decomposed, its nutritious constituents are ||
wholly saved, and it becomes, by the addition of the
acid phosphate, more easily digestible. -
This Powder produces biscuit, cakes, etc., which are ||
| sweet, moist and grateful to the palate even When
it has a health-giving influence, and supplies that || |
for which there is a constant demand in the system. |
&
3 *
* - - -*/ …


4. PROF. HORSFORD'S BAKING POWDER.
4 ––
It makes biscuit, cakes, etc., that are more whole-
some, nutritious and digestible than when made with
any other baking powder, yeast, cream of tartar or
anything else used for raising, because it contains in
itself the highly nutritious and strength-giving phos-
phates which are required by the system—the same
that are found in meat, fish, corn, rice and wheat, but
which are removed from the flour in the process of
bolting.
Ordinary baking powder, cream of tartar, yeast,
etc., add nothing to the flour of any nutritive value, or
strength-giving properties, but are in many cases very
injurious compounds.
It does not produce a bitter or otherwise disagreea-
ble taste so peculiar to some other baking powders.
See following opinions of eminent chemists and
physicians.
E AIRON LIEEIG.,
The greatest chemist in the world, says:
“I have through a great series of experiments,
satisfied myself of the purity and excellence of your
Preparation. The bread has no acid, is easily digested,
and of the best taste. Aside from the conveniences
this invaluable idea of yours has provided, I consider
this invention as one of the most useful gifts which
Science has made to mankindl It is certain that the
nutritive value of the flour will be increased ten per
cent. by your invention, and the result is precisely the
same as if the fertility of our wheat flelds had been
increased by that amount. What a wonderful result
is this l’” §
º'
PROF. HORSFORD'S BAKING POWDER. 5
IProf. CHARLEs S. GAUNTT,
Professor of Chemistry in the Philadelphia University
of Medicine and Surgery, Professor of Chemistry
and Natural Philosophy in the Wagner Free Insti-
tute, and late Professor of Chemistry and Industrial
Science in Girard College, says:
“I regard. Horsford's Preparation as a superior and
highly scientific preparation.”
of Philadelphia, the distinguished Chemist, wrote in a
letter of his firm to Prof. Horsford:
“We may congratulate you on the result of having
obtained a dry powder containing so large an amount
of this free acid. * * * In its physiological rela-
tion, phosphoric acid is so well known, that since your
proposed application of it for the above purposes, we
are rather inclined to be surprised that some thoughtful
chemist had not suggested its use before. * * * *
We have no hesitation in recommending your Prepara-
tion as a new and valuable agent in household
economy, and as a superior substitute for cream tartar
in the preparation of bread, and in many other cases
in which the latter has been employed.”
Prof. HENRY A. DANCE,
Santa Clara College, San Francisco, says:
“I take pleasure in stating that Prof. Horsford's
Preparation makes excellent bread and biscuits; light,
Spongy and perfectly free from anything like a taste
of ‘Baking Powder.’ My wife has been much pleased

6 PROF. HORSFORD'S BAKING POWDER.
iſ a 1
with the facility and quickness with which it enables
her to produce a loaf, and with the lightness and good
flavor of every loaf so produced.” "
EProf. SAMUEL H. DICIRISON,
At Jefferson Medical College, Philadelphia, says:
“Prof. Horsford's preparations for making different
cakes, biscuit and bread, are becoming universally
known and appreciated. They have met with the
warmest approval from the chemical economists of
| Europe, with the distinguished Liebig at their head,
and grow daily more and more in favor in our own
country. Housekeepers find them of great conve-
nience from the promptness with which they are ready
at hand always for immediate use.
We must regard Prof. Horsford as in truth a public
benefactor.”
From the Medical and Surgical
F&eporter, of Philadelphia.
“We have for some time been using in our family, .
with great satisfaction, the dietetic preparations of
Prof. Horsford, manufactured by the Rumford Chemi-
cal Works, Providence, R. I. The distinguishing
characteristic of nearly all these preparations, is the
part that the phosphates hold in them. They are
recommended, and we think justly so, as entirely free
from any deleterious ingredient. They should be
used in every family, and can be procured at moderate
cost from any respectable grocer.”
~1–

PROF. HORSFORD'S BAKING POWDER. 7
OERANGE JUDID,
Editor of the American Agriculturist, says:
“We have been using Prof. Horsford's Preparation,
for a year or two past, and find it very convenient for
quickly producing light biscuit, cake, etc., and shall
continue its use. While more convenient than the
usual * soda and cream tartar,” we fall in with Prof.
Horsford’s idea that it is also more healthful.”
Prof. ROIDNEY WELCHI,
Lecturer on Chemistry at the Hahnemann Medical
lege, of Chicago, says:
“The greatest improvement ever made in raising
bread without the use of yeast, is the process of Prof.
Horsford, of Harvard University.”
M. H. HENERY, MI- D-
The celebrated physician of New York, says:
“The use of Horsford's Preparation offers admi-
rable means for the introduction of a valuable element
into the system, with the food of every-day life.”
IXr. ENERANCIS EI. ATKINs,
A. A. Surgeon, U. S. Army, says:
To the Editor of the N. Y. Evening Post:
“While you are doing so admirable a work in
exposing the general use of alum in manufacturing
baking powders, I wish you would allow me to direct
-º-º:

&
8 PROF. HORSFORD’s BAKING POWDER.
the attention of your many readers to one form of
these culinary adjuncts that would be widely used,
were it only better known; I refer to the bread-raising
powder of Prof. E. N. Horsford, at one time Rumford
Professor of Chemistry, in Harvard University, and
one of our most ingenious and distinguished chemists.
In this Powder an acid phosphate of lime takes the
place of cream tartar or alum, and while the whitest,
lightest and most delectable biscuit can be made with
it that I have ever seen or tasted, it furnishes a food
rich in phosphates, so much needed in the animal
economy, and so largely discarded in our finely sifted
white flours. Prof. Horsford’s high reputation is
adequate surety for the absence of alum or any other
deleterious or make-weight ingredient in this Powder.”
Fort Gibson, Indian Territory, Jan. 20, 1879.
*
IDr. SAMUEL. J.A.C.F.CSON,
Late Professor of the Institutes of Medicine in the
University of Pennsylvania, whose opinion as a
physician and physiologist is held in Such high
esteem in this and other countries, said:
“Your preparation for raising bread is a decided
improvement. The acid of cream tartar is not a con-
stituent of the grains from which flour is made, it is
not a nutritive principle, and often disagrees with the
alimentary organs. Your preparation, while it makes
a light, sweet and palatable bread, restores to it the
phosphate of lime which had been separated from the
flour, and thus adapts it as an aliment for the mainte-
| Iſance of a healthy state of the organization.”
GENERAL DIRECTIONS AND SUGGESTIONS
FOR THE USE OF
PROF. H.O.R.SFORD’S BAKING IPOYDIER,
Milk is always preferable to water for mixing.
Have the oven hot before mixing the dough. It can
scarcely be too hot, provided it does not scorch the
biscuit, etc.
No kneading is required. The dough should be
made wetter than when yeast is used, and stirred
quickly with a spoon just enough to thoroughly wet
the flour. . When shortening is used, as in pie crust,
roll out briskly.
Haº; the pans hot before putting the dough into
€Iſle
The quicker the dough is put into the oven after
being mixed, the better the result will be.
Less shortening is required when this Baking Pow-
der is used than with the use of yeast, cream tartar or
other baking powder.
For biscuit, rolls, gems, etc., the use of sweet milk
for mixing, without any lard or butter, will produce
most excellent results. TRY IT.
We recommend two teaspoonfuls of the Powder for
a quart of flour, but the quantity may be varied at
pleasure. One teaspoonful will do as good work as
that quantity of any baking powder, and if extra light
biscuit, etc., are wanted, two or three teaspoonfuls, or
even more may be used without producing a bitter or
otherwise disagreeable taste. *
9

-ā-
IO PROF. HORSFORD’S BAKING POWDER.
RECIPES.
§ELF.R.A.ISING FILOUR IN THE HOUSEHOLD.
Sift the contents of a half pound can of Horsford's
Baking Powder into sixteen pounds of flour, and stir
thoroughly in, then sift the whole and put away in a
covered pail for use when wanted.
When the Self-Raising Flour is used in cooking, do
not add any more Baking Powder, nor use any sour
milk, cream tartar, Soda, saleratus, or any other rais-
# material; but proceed otherwise as with plain
OUI”.
Housekeepers will find this a very convenient and
economical method of using this Baking Powder.
BREAD, BISCUIT AND ROLLS.
Shortening may be used according to taste, but we recºmmend
that none be used except where called for in the recipes.
Water may be substituted for milk in the four following
recipes for making Biscuit, Bread and Rolls, and they will be
found light and palatable, and especially adapted to persons of
weak digestive powers.
*
Biscuit.
Take one quart sifted flour, loosely put in, two heaping tea-
spoonfuls Horsford's Bâking Powder, one teaspoonful salt, suffi-
cient sweet milk and water, or milk alone, to make a slack
dough just stiff enough to handle; shape with a spoon and the
floured hand.
IBread,
Follow the above directions, adding one-half gill more water;
or if the peculiar taste of ordinary yeast bread is desired, wet
with cold hop tea instead of water. Cover the pan, which should
be deep enough to allow the bread to rise without touching the
cover. When nearly done, the cover may be removed to brown
the top of the loaf.
NoTE.—A flat piece of sheet iron answers very well as a cover.

PROF. HORSFORD’S BAKING POWDER. II
hºr
I)elicate Breakfast Rolls,
Take one quart sifted flour, two heaping teaspoonfuls
Horsford's Baking Powder, one teaspoonful salt, three and a half
gills sweet milk and water, or milk alone; drop with a spoon
into the “Gem” baking pan. Before mixing the above, set the
“Gem” pan on the stove, and let it get very hot before filling,
so that the rolls will begin to bake as soon as they touch the pan.
Graham Rolls.
As Graham flour should not be sifted, take one and one-half
pints Graham flour, two heaping teaspoonfuls Horsford's Baking
Powder. Add one teaspoonful salt. To one pint of water add
half a gill of molasses, with which wet the flour. A well-beaten
egg improves these rolls. Bake like white rolls in Gem pans.
Centennial Rolls.
To each quart of sifted flour, loosely measured, add two heap-
ing teaspoonfuls Horsford's Baking Powder, a little salt and
then sift, Mix with sweet milk and water, or milk alone,
making a dough just stiff enough to roll and cut. Bake imme-
diately in a quick oven. Use no shortening.
Centennial Gems.
Take one quart sifted flour, lêosely put in, two heaping
teaspoonfuls Horsford's Baking Powder, a little salt, then sift and
add sufficient sweet milk and water, or milk alone, to make a
thick batter, and drop with a spoon into the Gem baking pan.
The mixing should be done with a spoon, and the batter should
be as thick as can be conveniently stirred. Do not mold it.
Use no shortening. Before mixing, set the Gem pan on the
-stove and let it get hot before filling.
& Horsford Graham Gems.
Take three-fourths of a pint Graham flour, three-fourths of a
pint wheat flour, three teaspoonfuls Horsford's Baking Powder,
a little salt, and mix thoroughly together. Add two tablespoon-
fuls molasses and then add sufficient Sweet milk and water, or
milk alone, to make a thick batter. Mix with a spoon and
drop into the Gem pan. Have the pan hot before mixing, and
bake immediatelv.
*
For Corn Bread.
One large coffeecupful of dry, finely-bolted corn meal, one
tablespoonful white sugar, a little salt, two teaspoonfuls Hors-
ford's Baking Powder; sift thoroughly, then mix with one and
}

y
I2 PROF. HORSFORD'S BAKING POWDER.
—r T
*tne-half large coffeecupfuls of cold sweet milk, or cold water,
and add two well-beaten eggs. Bake immediately in a shallow
pan, or for Gem cakes in a Gem pan.
Biscuit for Dyspeptics.
Graham flour, one pint, corn meal, sifted, one-half pint, three
teaspoonfuls Horsford's Baking Powder, and a little salt; thor-
oughly mix together while dry. Add one-quarter of a cup of
molasses, then mix with water alone, or milk and water suffi-
cient to make a slack dough. Bake immediately.
Horsford Brown Bread.
Take one quart corn meal, one pint rye flour, one-half table-
spoonful salt, four heaping teaspoonfuls Horsford's Baking
Powder, and mix all thoroughly together. Then add half a
teacupful molasses and sweet milk enough to make a slack
dough. Divide into small loaves and bake immediately. The
proportions of corn meal and rye flour may be varied at pleasure,
IHorsford Graham Bread.
Three-quarters of a pint Graham flour, three-quarters of a pint
white flour, a handful of Indian meal, a teaspoonful salt, three
heaping teaspoonfuls Horsford's Baking Powder. Mix all thor-
oughly together while dry. . Then stir in half a small teacupful
molasses, add sufficient cold water, or Sweet milk and water, to
make a slack dough. Bake immediately.
Horsford French Rolls.
One quart sifted flour, loosely measured, a little salt, two
heaping teaspoonfuls Horsford's Baking Powder. Mix thor-
oughly while dry. Then add enough sweet milk, or milk and
water, to make a slack dough. Roll out thin and cut into
circular pieces with a teacup or cutter; , then put a small lump
of butter into the centre of each piece and fold the dough over it,
like turnovers. Bake immediately.
Gem Cakes for Breakfast or Tea.
First secure a hot or quick oven. Second, put the Gem pan
on the stove or into the oven, where it will become hot. Third,
take one quart sifted flour loosely measured; put into it two
heaping teaspoonfuls Horsford's Baking Powder, one teaspoon-
ful salt, two teaspoonfuls fine sugar, mix them thoroughly and
sift together in a suitable mixing-pan or bowl. Slowly pour
into this flour, while stirring it briskly with a spoon, a sufficient
quantity of Sweet milk, or sweet milk and water, as may be
gº
–A–
PROF. HORSFORD's BAKING POWDER. 13
preferred, to form a soft, strong dough. Butter the pan, and
two-thirds fill each compartment of it with the dough, pressing
it down as nearly level as possible with a knife wet in milk or
water. Bake quickly. Use no lard or other shortening.
Corn Cakes.
Scald one pint of meal; when partially cooled add half a tea-
spoonful salt, a teaspoonful Sugar, one egg well-beaten, and mix
with sweet milk or warm water, making a thick batter. Then
add two teaspoonfuls Horsford's Baking Powder; stir thoroughly
and bake immediately in shallow pans in a quick oven. -
Tennessee Corn Bread.
One and one-half pints white corn meal, one tablespoonful
sifted flour, a little salt and three heaping teaspoonfuls Horsford's
Baking Powder mixed thoroughly together while dry. Add one
tablespoonful fresh butter, and sufficient sweet milk or cream to
make a soft dough. Bake immediately in a buttered pan.
Horsford Corn Gems.
One-half pint finely-bolted corn meal, one-half pint flour, one
tablespoonful white sugar, a little salt and two heaping teaspoon-
fuls Horsford's Baking Powder. Mix together thoroughly while
dry. Then add two well-beaten eggs and cold sweet milk, or
milk and water, to make a moderately thin batter. Bake in Gem
pans or muffin rings.
Southern Corn Meal Pone,
Mix with cold water into a soft dough, one quart Southern
white corn meal, a teaspoonful salt and a little melted lard.
Mold into oval cakes with the hands, and bake in a very hot
oven, in a well-greased pan. tº
IIoe Cake.
| Pour enough scalding water or milk on corn meal (salted) to
make it rather moist. Let it stand an hour or longer. Pour
two or three heaping tablespoonfuls on a hot griddle greased
with pork or lard. Smooth over the surface, making the cake
about half an inch thick and of round shape. When browned
on one side, turn and brown it on the other. Serve very hot.

I4. PROF. HORSFORD'S BAKING POWDER,
WAFFLES, MUFFINS, SHORT CAKE,
JOHNNY CAKE, ETC.
Waffles,
Take one quart flour, a teaspoonful salt, a tablespoonful
melted butter and milk enough to make a thick batter. Mix
thoroughly. Add two well-beaten eggs and two heaping tea-
spoonfuls Horsford's Baking Powder; stir well and bake at once
in waffle irons.
Muffins,
With one pint of milk and sufficient wheat flour, make a thick
batter; add a little salt, a tablespoonful melted butter, two well-
beaten eggs, two heaping teaspoonfuls Horsford's Baking Pow-
der and bake quickly in muffin rings.
Strawberry or Peach Short Cake.
To one quart of flour add two heaping teaspoonfuls Horsford's
Baking Powder, one tablespoonful white sugar and a little salt.
Mix thoroughly while dry. Chop up three tablespoonfuls butter
in the flour thus prepared. To one large cupful of sweet milk
add one egg. Then put the whole together as quickly and with
as little handling as possible. Roll into two sheets each about
half an inch thick. Bake in a well greased pan, laying one
sheet on top of the other. Wheºdone and while yet warm,
separate them and put between the two crusts a thick layer of
strawberries or ripe peaches sliced, well sprinkled with powdered
white sugar. Cut like a pie, and eat with sugar and cream.
Sally Lunn. y
Add to one quart sifted flour, loosely measured, two heaping
teaspoonfuls Horsford's Baking Powder, and one teaspoonful
salt, and thoroughly mix them together while dry. Add to the
flour prepared as above the yolks of four eggs, well-beaten, one
teacupful sweet milk, and last of all the whites of the eggs well-
beaten.
Horsford Johnny Cake.
Three teacupfuls white Indian meal, one teaspoonful salt and
two teaspoonfuls Horsford's Baking Powder. Mix thoroughly
together while dry; then add one tablespoonful melted butter
and enough sweet milk to make a slack dough, Roll out half an
inch thick and bake in a shallow pan well buttered. After it
begins to brown, baste it frequently with melted butter. When
served, do not cut, but break it.

PROF. HORSFORD’S BAKING POWDER I5
Crumpets.
Mix together thoroughly, while dry, one quart sifted flour,
loosely measured, two heaping teaspoonfuls Horsford's Baking
Powder, and a little salt; then add two tablespoonfuls melted
butter- and sweet milk enough to make a thin dough. Bake
quickly in muffin rings or patty pans.
Rice Muffins.
One pint sifted flour, two heaping teaspoonfuls Horsford's
Baking Powder, and a little salt. Thoroughly mix together;
then add one cup cold boiled rice, two eggs, one tablespoonful
butter and enough sweet milk to make a thick batter. Bake
immediately.
Hominy Muffins.
One large cup white flour, two teaspoonfuls salt and two
teaspoonfuls Horsford's Baking Powder. Mix together while
dry. Then add two cups cold boiled hominy, beaten smooth;
three eggs, one-half cup melted butter, two tablespoonfuls white
sugar and sweet milk enough to make a thick batter. Bake
quickly.
Corn Meal Mush.
Stir into a pint of cold milk, one pint of corn meal and a tea-
spoonful salt, and then pour the milk gradually into a quart of
boiling water, stirring the whole thoroughly. Boil half an hour
and stir often. t
Yorkshire Pudding to serve with meat.
Mix together while dry, one quart sifted flour, loosely meas-
ured, two heaping teaspoonfuls Horsford's Baking Powder, and
a saltspoonful salt. Then stir in four eggs, and add slowly,
while briskly stirring with a spoon, a quart of milk, making a
light and smooth batter. Bake twenty minutes in a well-greased
tin.
Horsford Corn Meal Muffins.
Two cups Indian meal, one cup flour, two teaspoonfuls
Horsford's Baking Powder and one teaspoonful salt. Stir well
together while dry. Beat the whites and yolks of three eggs
separately and add thereto one tablespoonful melted lard, two
tablespoonfuls white sugar and two and one-half cups milk.
Then stir in the meal and flour prepared as above directed,
and beat the whole together very rapidly. Bake immediately.
Ay

g
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I6 PROF. HORSFORD’S BAKING POWDER.
Horsford Graham Muffins. sº
Two cups Graham flour, two cups wheat flour, two teaspoon-
fuls Horsford's Baking Powder, two tablespoonfuls sugar and a
teaspoonful salt mixed thoroughly together when dry. Then
mix with one quart sweet milk, making a thick batter. Bake
immediately in muffin rings.
Rice Buns. º
Mix together half a pound ground rice and one heaping
teaspoonful Horsford's Baking Powder. Then add half a pound
powdered sugar and four ounces butter and mix well together.
Then break in four eggs and beat all together. Bake in small
tins or patty pans for fifteen minutes, in a hot oven.
Buckwheat Short Cake,
Take one quart of buckwheat, a little salt, and three teaspoon-
fuls Horsford's Baking Powder. Mix thoroughly; then add
enough cold sweet milk to make a slack dough. Bake imme-
diately in a hot oven.
Plain Short Cake.
One quart flour, loosely measured, one saltspoonful salt, two
heaping teaspoonfuls Horsford's Baking Powder. Mix while
dry. Add one-quarter pound butter and one-eighth pound lard,
and enough cold water to make a thick paste. Roll out half an
inch thick or less, and cut into squares; prick with a fork and
bake immediately.
Gingerbread. a
Take one and one-half cups molasses, one-half cup sugar,
three-quarters of a tablespoonful butter, one teaspoonful ginger,
one-half teaspoonful cinnamon, and beat all together until the
mixture grows considerably lighter, then add one cup sweet
milk, mixing well. Now take two and one-half cups flour, and
two heaping teaspoonfuls Horsford's Baking Powder; mix them
thoroughly together while dry, and then add them to the mixture
described above; beat together very hard and bake immediately
in shallow pans.
Scones.
Thoroughly mix, while dry, one quart sifted flour, loosely
measured, two heaping teaspoonfuls Horsford's Baking Powder.
Then rub into it a quarter pound of butter and roll it out with
the rolling pin. Be sure that the butter is well worked in. Add
sweet milk enough to make a smooth paste—about a quarter
of a pint is necesssary, as the paste must be moist. Roll out

PROF. HORSFORD'S BAKING POWDER. 17
wº-wºr
the paste very thin, say a quarter of an inch thick, and cut it into
triangular pièces, each side almost four inches long. Put into a
floured tin and bake immediately in a very hot oven for thirty
or forty minutes. When half done brush them over with sweet
milk.
Cookies.
Take two cups flour and two heaping teaspoonfuls Horsford's
Baking Powder; mix together while dry. Beat together two
cups sugar and one small cup of butter, then add two well-
beaten eggs and two tablespoonfuls sweet milk. Now mix in
the flour prepared as above, and add enough more plain flour
to make a dough stiff enough to roll and cut.
Tusks,
Thoroughly mix with one quart sifted flour, loosely measured,
two heaping teaspoonfuls Horsford's Baking Powder, and one
teaspoonful salt. Then mix the beaten yolks of three eggs with
half a cupful butter and one cupful sugar. Now stir up the
flour prepared as above, with water, making a dough of the
proper consistency for bread, then add the eggs, butter and
sugar and mix all well together. Form into little cakes and rub
the tops with sugar and water mixed, and then sprinkle dry
sugar over them. Bake immediately.
Jenny Ilind Tea Cake.
Take four cups flour, two-thirds of a cup sugar, one egg, one
tablespoonful butter and two heaping teaspoonfuls Horsford's
Baking Powder. Mix with sweet milk the usual thickness for
cake. To be eaten hot with butter.
Horsford Yorkshire Tea Cake,
One quart sifted flour, loosely measured, mixed with two
heaping teaspoonfuls of Horsford's Baking Powder. Rub into
it one ounce of butter and then add one egg, well-beaten, and
mix the whole with enough sweet milk to make a thick batter.
Bake immediately in small cake-tins or Gem pans. Have the
tins or pans hot before filling.
Whop-overs. sº
Mix two heaping cups sifted flour with one heaping teaspoon-
ful Horsford's Baking Powder; then add two eggs, one large
spoonful Sugar, a piece of butter as large as a walnut, two cups
sweet milk, a little nutmeg and salt. Melt the butter. Bake in
cups in a quick oven.

*—A-Lº- ** ~A *
I8 PROF. HORSFORD'S BAKING POWDER,
GRIDDLE OR PAN CAKES, ETC.
Flour Griddle Cakes.
Mix with one quart flour, three teaspoonfuls Horsford's Bak-
ing Powder, and one teaspoonful salt. Then add one table-
spoonful melted butter, two well-beaten eggs and milk enough
to make a batter of proper consistency. Cook immediately.
BIorsford Griddle Cakes.
Mix together thoroughly while dry, one and one-half pints
flour, one-half pint finely bolted corn meal, three teaspoonfuls
Horsford's Baking Powder and one teaspoonful salt. Then add
two well-beaten eggs and sweet milk enough to make a batter
of proper consistency. Cook immediately.
Graham Griddle Cakes.
Mix together dry, two cups Graham flour, one cup wheat
flour, two heaping teaspoonfuls Horsford's Baking Powder, and
one teaspoonful salt. Then add three eggs well-beaten, one
tablespoonful lard and three cups sweet milk. Cook immedi-
ately.
Corn Meal Griddle Cakes,
Mix together while dry, one and one-half pints &orn meal, one-
half cup flour, three teaspoonfuls Horsford's Baking Powder,
and one teaspoonful salt. Then add two eggs well beaten, two
tablespoonfuls molasses, one tablespoonful melted lard and
enough sweet milk to make a thin batter.
Buckwheat Cakes,
Mix * over might,” with warm water, a little salt and a table-
spoonful molasses, one pint buckwheat flour to the usual con-
sistency of griddle cakes. When ready to bake for breakfast,
add two heaping teaspoonfuls Horsford's Baking Powder—
thinning the batter if necessary. Bake immediately on a hot
griddle. Nº.
IHorsford Buckwheats.
Take one and one-half pints buckwheat flour, one handful
Indian meal, one teaspoonful salt and three teaspoonfuls Hors-
ford's Baking Powder; mix thoroughly while dry. Then add two
tablespoonfuls molasses and cold water enough to make a thin
batter. Do not add the molasses and water until ready to cook.
PROF. HORSFORD’S BAKING POWDER. I9
BIominy Griddle Cakes.
To two cups cold boiled hominy beaten smooth, add one
quart milk and one teaspoonful salt. Work them well in, then
add one cup flour into which has been thoroughly mixed a tea-
spoonful Horsford's Baking Powder, and last of all add three
eggs that have been well beaten. Cook immediately after mixing
Cheap Doughnuts,
Three cups sifted flour, one cup sugar, one-half teaspoonful
cinnamon or any kind of spice, a very little salt, two teaspoonfuls
Horsford's Baking Powder; sift all together, wet with milk, roll
out thin, and fry in boiling lard. Make them pretty stiff or they
will soak fat.
Fritters,
Six eggs, one quart sweet milk, three cups flour, two teaspoon-
fuls Horsford's Baking Powder sifted into the flour while dry,
and a little salt. Beat the whites and yolks of the eggs sepa-
rately. Stir the milk in with the yolks, then add the flour which
has previously been mixed with the Baking Powder, put in the
salt and finally the whites. Beat all together very hard and fry
immediately.
Green Corn Fritters or Cakes.
Grate the corn and allow an egg and a half for every cupful,
with a tablespoonful of milk or cream. Beat the eggs well and
add the corn by degrees, beating very hard; salt to taste; put a
tablespoonful melted butter to every pint of corn; stir in the
milk and thicken with just enough flour to hold them together—
say a tablespoonful for every two eggs... You may fry in hot lard
as you would fritters, but a better plan is to cook upon a griddle,
like batter cakes. Test a little first to see that it is of the right
consistency.
Clarence’s Pan Balls or Jolly Boys.
One and one-half pints rye meal, scant measure, one-half pirt
flour, scant measure, one-half cup Indian meal, two pinches of
cinnamon, a little salt, three teaspoonfuls Horsford's Baking
Powder; mix with a spoon; fry in hot lard. Take up a heaping
spoonful of the batter and scrape it out of the spoon with a
knife into a pan of hot lard and fry till well browned.

2O PROF. HORSFORD'S BAKING POWDER.
PIES AND PIE CRUST.
Pie Crust, a
Into one quart sifted flour, thoroughly mix two heaping
teaspoonfuls Horsford's Baking Powder, and sift again. Weigh
out three-quarters of a pound good butter. Take half of it and
chop into the flour until it is very fine. Then add enough cold
water (ice water is the best) to make a stiff dough. Roll out
into a thin sheet and baste with one-third the remaining butter,
then fold it up closely into a long roll, flatten and re-roll, then
baste again. Repeat this operation until the butter is gone.
Then make out your crust. Do it all as quickly as possible.
The quantity of butter may be increased or decreased to suit
the taste, following the other directions as stated.
Good and Cheap Pie Crust,
. One quart sifted flour, one teaspoonful salt, two heaping tea-
spoonfuls Horsford's Baking Powder; mix thoroughly together
while dry, and sift. Then add cold sweet milk enough to make
a stiff dough, and roll out as usual. Use the “Pie Crust Glaze.”
on both the bottom and top crusts, as per following recipe.
Some prefer less of the Baking Powder in pie crust. A trial
will determine what quantity bests suits your taste.
Pie Crust Glaze.
To prevent the juice soaking through into the crust and
making it soggy, wet the crust with a beaten egg just before you
put in the pie mixture. If the top of the pie is wet with the egg
it gives it a beautiful brown.
IPuff Crust for Pies and Tarts
One pound flour, one-half pound butter, one-half pound lard.
Cut lard and butter together; rub one-third of the shortening
into the flour and wet with one egg beaten with enough cold
water to make the dough the same consistency of the shorten-
ing, according to the weather. Roll the remainder of the
shortening into–the crust and set in a cold place until thoroughly
cooled.
Apple Pie.
Take sour apples and pare, core and slice them. Put the
crust in the plate and then a layer of sliced apples, and sprinkle
over them a thick layer of light brown sugar, then another layer
of apples and more sugar, and so on until the dish is full, Put
on a top crust and bake. Powdered sugar sifted over the top
when done, is liked by many.

PROF. HORSFORD’S BAKING POWDER. ſº
Stewed Apple Ple.
Stew the apples and mash them. Sweeten to taste. Stir in a
teaspoonful good butter while the apple is hot, and season as
preferred. Do not P. the apple into the crust until it becomes
cool. Put strips of crust across the top. Sift powdered sugar
Over it.
Apple or Peach Meringue Pies.
Stew the apples or peaches, and sweeten to taste. Mash
smooth and Season with nutmeg. Fill the crusts and bake until
just done. Put on no top crust.
Take the whites of three eggs for each pie and whip to a stiff
froth, and sweeten with three tablespoonfuls powdered sugar.
Flavor with rose water or vanilla; beat until it will stand alone,
then spread it on the pie one-half to one inch thick, and set
back into the oven until the meringue is well “set.” Eat cold.
Lemon Cream Pie,
One teacupful powdered sugar, one tablespoonful butter, one
egg, the juice and grated rind of one lemon, one teacupful
boiling water and one tablespoonful corn starch dissolved in
cold water. Stir the corn starch into the boiling water, cream
the butter and sugar, and pour over them the hot mixture.
When quite cool add lemon and the beaten egg. Take the
inner rind off the lemon and mince very small. Bake without
top crust.
Apple Custard Pie. •w.
Peel sour apples and stew until soft and not much water left
in them; then rub through a cullender; beat three eggs for each
pie to be baked, and put in at the rate of one cup butter and
one of sugar for three pies; season with nutmeg.
Less eggs and butter will make a good pie not as rich as
above recipe. e
Sweet Potato Pie.
One pound mealy sweet potatoes, one-half cup butter, three-
quarters of a cup white sugar, one tablespoonful cinnamon, one
teaspoonful nutmeg, four eggs, whites and yolks beaten sepa-
rately, one lemon, juice, and rind, and a glass of brandy.
Parboil the potatoes and grate when cold. Cream the butter
and sugar, add the yolk, the spice and the lemon. Beat the
otatoes in by degrees until all is light, then the brandy, and stir
in the whites. Use no top crust.
sº
––––– ------> -º

22 TPROF. HORSFORD'S BAKING POWDER,
Irish Potato Pies
One pound mashed potatoes rubbed through a cullender, one-
half pound of butter creamed with the sugar, six eggs, whites
and yolks beaten separately, one lemon Squeezed into the potato
while hot, one teaspoonful nutmeg, one teaspoonful mace and
two cups white sugar. Mix and bake same as sweet potato pie.
Peach Pie,
Peel, stone and slice the peaches. Line a pie-plate with crust
and lay in your fruit, sprinkling sugar liberally over them in
proportion to their sweetness. , Allow three peach kernels
chopped fine to each pie; pour in a very little water and bake
with an upper crust, or with cross-bars of paste across the top.
Sponge Cream Pie.
Cºust for two Pies.—To three well-beaten eggs add one cup
white sugar and stir well together. Take one and one-half cups
flour and two teaspoonfuls Horsford's Baking Powder, and mix
thoroughly together while dry. Then add the flour thus pre-
pared, to the eggs and sugar, and also one-half cup cold water,
and stir all together. Lastly, add one tablespoonful hot water,
and bake immediately. Bake in deep pie tins. When nearly
cold, split, and spread the cream between.
Cream.—Put one cup water and one-half cup milk into a tin
pail, and set the pail into a kettle of cold water. Then heat
until the water boils. While it is heating take one egg well
beaten and one half cup white sugar, and stir together, then
add one tablespoonful flour wet with a little cold milk and pour
this mixture into the boiling milk and water, stirring until it
thickens. Flavor to taste when partially cooled.
CAKE. *
Sponge Cake.
Beat the whites of four eggs to a stiff froth, and the yolks of the
same till they are very thick. Add to the yolks one and a half
teacupfuls white sugar ar.d, three tablespoonfuls cold, water.
After they are thoroughly mixed add the whites and stir them
well in. Now add to two teacupfuls sifted flour two heaping
teaspoonfuls Horsford's Baking Powder; stir well and sift again;
Lasily, stir the flour so prepared into the sugar and eggs, and
when well stirred in put immediately in a well-heated oven.

PROF. HORSFORD'S BAKING POWDER. 23
Sponge Cake.
To three well-beaten eggs add one cup white sugar, and
thoroughly stir together. Then take one heaping cupful of
flour and thoroughly mix with it while dry two teaspoonfuls
Horsford's Baking Powder. Then stir the flour so prepared
into the eggs and sugar, and last of all, stir into the whole one
ºpontal hot water. Salt and flavor to taste. Bake imme-
iately.
Angel Cake.
Take one cup flour and put into it one heaping teaspoonful
Horsford's Baking Powder, and sift the whole four times. Beat
the whites of eleven eggs to a stiff froth and then beat in one and
one-half cups sugar and a teaspoonful vanilla. Add the flour
and beat lightly but thoroughly. Bake in an ungreased pan,
slowly, forty minutes. When done turn it over to cool; , place
something under the corner of the pan so that the air will
circulate underneath and assist the cooling. Cut it out when
cool.
Cheap Cream Cake.
One cup sugar, one egg, one cup sweet milk, two cups flour,
one tablespoonful butter, two heaping teaspoonfuls Horsford's
Baking Powder. Flavor to taste. Divide into three parts and
bake in round shallow pans.
Cream.—Beat one egg and one-half cup sugar together, then
add one-quarter cup flour wet with a very"little milk, and stir
this mixture into one-half pint boiling milk, until thick. Flavor
to taste. Spread the cream when cool between the cakes.
Ribbon Cake.
Two and one-half cups sugar, two and one-half cups flour
into which has been sifted two heaping teaspoonfuls Horsford's
Baking Powder, one cup butter, one cup sweet milk and four
eggs. Divide into three parts. To one part add one cup raisins
and one cup currants. Spice to taste and bake. Then put the
part with the fruit between the other two, spreading a very thin
layer of jelly between. Frosting may be added if desired.
Feather Cake.
Take two cups sugar, one-half cup butter, two-thirds of a cup
milk, three cups flour, three eggs and three teaspoonfuls Hors-
ford's Baking Powder. Flavor with lemon or vanilla. This is a
very nice plain cake.

**-*—
, 24 PROF. HORSFORD’S BAKING POWDER.
*---—º-º at. Ex *—a-e-
| Marble Cake.
For the white portion, take one cup of butter and three of
white sugar, one of sweet milk, five of flour, one and one-hal
teaspoonfuls Horsford's Baking Powder, and the whites of eight
Cggs; mix properly, flavoring with lemon. For the colored
portion, one cup of butter, three of brown sugar, one of molasses,
one of sweet milk, four of flour, three teaspoonfuls Horsford's
Baking Powder, the yolks of eight eggs and one whole egg;
mix properly, and flavor with cinnamon, nutmeg and cloves.
Put into the pans first a layer of the dark part, and then a layer
of the white, and alternate thus until the pans are as full as you
desire. Let the last layer be dark. This is a very nice and
good-looking cake.
IPuff Cake,
Take two and one-half cups white sugar, three eggs, one-half
cup butter, three cups flour, one cup milk and one and one-half
teaspoonfuls Horsford's Baking Powder. Flavor to your taste.
This quantity is sufficient for two small pans,
Chocolate Cake.
Two cups sugar, one cup butter, yolks of five eggs and whites
of two; one cup milk. Thoroughly mix two teaspoonfuls Hors-
ford's Baking Powder with three and one-half cups flour, while
dry. Then mix all together. Bake in jelly tins.
Mixture for filling.—Whites of three eggs, one and one-half
cups sugar, three tablespoonfuls grated chocolate, one tea-
spoonful vanilla. Beat together, spread between the layers and
on top of the cake.
Apple Cake.
Two cups dried apples soaked over night; chop them and
simmer two and one-half cups molasses half an hour; when
cold add one-half cup shortening, two eggs, a teaspoonful of
soda and four cups flour. Spice to the taste.
Composition Cake,
One pound flour, three-quarters of a pound sugar, one-half
pound butter, four eggs, two teaspoonfuls Horsford's Baking
Powder, one-half cup milk, with nutmeg, raisins and currants.
&old Cake,
The yolks of three eggs, one cup brown sugar, one-half cup
butter, two-thirds of a cup milk, flour sufficient to make the
mass as stiff as pound cake, and one teaspoonful Horsford's
Baking Powder. Flavor with vanilla.

PROF. HORSFORD’S BAKING POWDER. 25
Silver Cakee
The whites of three eggs, one-half cup butter, two-thirds of a
cup milk, one teaspoonful Horsford's Baking Powder; flour as
in Gold Cake. Flavor with lemon. Frosting.—The white of one
egg and four tablespoonfuls of white sugar,
Cocoanut Cakes
One cup grated cocoanut, one of butter, two of sugar, four
and one-half cups flour, four eggs, two teaspoonfuls Horsford's
Baking Powder. Flavor with lemon.
Raty’s Black Cake.
One small teacupful sugar, one of butter, one of milk, one of
molasses, four of flour heaping full, three eggs, one and one-
half teaspoonfuls Horsford's Baking Powder, and raisins, cinna-
mon, cloves and nutmegs.
Taylor Cake,
. Seven eggs, two pounds sugar, one and one-half pounds
butter, (less butter will do), seven coffee-cupfuls flour, one
pound currants, one pound raisins, three nutmegs, a table-
spoonful of cinnamon, a pint of milk, and two and one-half
teaspoonfuis Horsford's Baking Powder. *
Jelly Rolls.
Mix thoroughly together while dry one cup of flour, one tea-
spoonful Horsford's Baking Powder, and sift. Then add one
cup sugar, four eggs and one tablespoonful cold water. Bake
quickly in long shallow tins, and as soon as it is ready to slip
from the pans, spread jelly on the bottom and roll up; then roll
a napkin tight around it until cooled. t
I)elicate Cake.
Take one cup butter, two of white sugar, four of flour, one
of sweet cream, the whites of eight eggs, and one-half teaspoon-
ful Horsford's Baking Powder. Flavor with lemon or rose water.
Railroad Cake.
Take six tablespoonfuls melted butter, one and one-half cups
flour, four eggs, six tablespoonfuls milk and two teaspoonfuls
Horsford's Baking Powder.
Cheap Frosting for Cake.
One level teaspoonful, gelatine, two tablespoonfuls boiling
water and enough pulverized sugar to make the mixture of the
proper consistency to spread. Let the cake cool, but spread
frosting before it sets. Set in a cool place to dry. Do not put
in the oven after the frosting is spread.

26 PROF. HORSFORD’S BAKING POWDER.
PUDDINGS.
For Boiled Puddings, Dumplings, Pot Pies, etc.
Use the same quantity of Horsford's Baking Powder as for .
bread and biscuit, and you will be sure to make them very light,
sweet and rich. Try it.
Queen’s Pudding.
Six crackers pounded fine, three eggs well beaten, one quart
milk, and sweeten to taste; flavor with grated lemon peel.
For Frosting.—The whites of six eggs beaten to a stiff froth,
with six tablespoonfuls of sugar and the juice of a lemon. Place
in the oven a few moments, after frosting, to crust over.
Egg Cream Pudding.
One quart milk, four eggs, (the yolks only) four tablespoonfuls
maizena and eight tablespoonfuls sugar; make into a boiled
custard. Beat the whites of the eggs with eight tablespoonfuls
of sugar for the frosting. Pour the custard into a pudding dish,
and pour the frosting on the top. Bake for thirty minutes in a
moderate oven. Flavor the custard with vanilla and the frosting
with lemon. ph
Fruit Pudding.
One cup molasses, one of suet or butter, three cups flour, two
teaspoonfuls Horsford's Baking Powder, one cup milk, one-half
pound raisins, one-half pound currants; cloves, nutmegs and
cinnamon. Boil three hours. Serve with cold sauce.
Cottage Pudding.
One pint flour, one egg, three tablespoonfuls butter, one cup
sugar, one cup sweet milk, and three teaspoonfuls Horsford's
Baking Powder. Bake twenty minutes in shallow pans. Sauce
to your fancy.
Apple Slump.
One quart flour sifted with three teaspoonfuls Horsford's
Baking Powder; shorten with one teaspoonful butter rubbed
into the flour. Mix with cold milk or water, the same as for
biscuit. Put two quarts of pared, sliced or quartered apples with
one pint of water into the dish in which the slump is to be
cooked. Roll the crust about an inch thick, cut into quarters
and with it cover the apples in the dish; then cover the whole
with a close fitting cover, and boil or steam till done. Take out
on a platter and grate nutmeg over the apple. Serve with a
sweet sauce or sugar and cream.
—i-

|PROF. HORSFORD’S BAKING POWDER. 27
Baked Apple Dumplings.
To one quart flour add two heaping teaspoonfuls Horsford's
Baking Powder, and the usual quantity of salt. Thoroughly
mix while dry and sift. Then take one tablespoonful lard and
one tablespoonful butter and chop them into the flour prepared
as above. Then mix with sweet milk to a thin dough, just stiff
enough to handle. Roll it out half an inch thick and cut into
square pieces large enough to cover one apple each. Put an
apple cored and pared in the centre of each piece of dough
and bring the four corners together at the top and pinch. Bake
in a buttered pan, the joined edge downward. . They aré
improved very much by brushing them over with a beaten
egg when done, and then let them set in the oven again for a
few minutes. To be eaten hot with sweet sauce or sugar and
Crea Iſle
MISCELLANEOUS RECIPES.
Good Coffee,
To one teacupful fresh ground coffee add one egg, and water
enough to wet the coffee. Stir together; then add three pints
boiling water. Set upon the stove until it boils, then set back
where it will keep hot but will not boil.
Phosphatic Lemonade.
Into a tumbler put one teaspoonful of Horsford's Acid Phos-
phate, and say two heaping teaspoonfuls sugar; stir and fill the
tumbler with ice water. The addition of five to eight drops of
good extract of lemon, or a small piece of lemon rind, will give.
the flavor of ordinary lemonade.
Phosphatic Soda Water.
The addition of half a teaspoonful of Horsford's Acid Phos-
phate to a glass of soda water, with any desired syrup or cream,
is a great improvement. TRY IT.
To Boil Potatoes.
Peel them before or after boiling, as you prefer. Put into the
pot just enough well-salted cold water to cover them. . Boil till
hearly done, then pour off all but about half a cupful of the
water, put them back upon the fire, covering the pot with a close
cover, and steam till done; then sprinkle salt over them and let
them remain a few moments on the fire to evaporate the water.
Serve immediately.

28 PROF. HORSFORD'S BAKING POWDER.
Sandwiches.
Cut the bread very thin. Chop some cold boiled ham fine and
mix with the yolks of uncooked eggs, a little pepper and.mustard.
Spread between the slices of buttered bread.
Omelette, (plain).
Beat six eggs very light, the whites to a stiff froth that will
stand alone, the yolks to a smooth thick batter. Add to the
yolks a small cupful of milk, pepper and salt; lastly, stir in the
whites lightly. Have ready in a hot frying-pan a good lump of
butter. When it hisses, pour in your mixture gently and set over
a clear fire. It should cook in ten minutes at most. Do not stir,
but contrive as the eggs “set" to slip a broad-bladed knife under
the omelette to guard against burning at the bottom. The
instant “hiss" of the butter as it flows to the hottest part of the
pan will prove the wisdom and efficacy of the precaution. If
your oven is hot, you may put the frying-pan in it as soon as the
middle of the omelette is set. When done, lay a hot dish
bottom upward on the top of the pan and dexterously upset the
latter to bring the browned side of the omelette uppermost.
Eat Soon, or it will fall.
Ice Cream without a Freezer,
Beat the yolks of eight eggs very light and add thereto four
cups sugar and stir well. Add to this, little by little, one quart
rich milk that has been heated almost to boiling, beating all the
while; then put in the whites of eight eggs beaten to a stiff froth.
Then boil the mixture in a pail set inside another containing
hot water. Boil about fifteen minutes, or until it is as thick as a
boiled custard, stirring steadily meanwhile. Pour into a bowl
to cool. When quite cold beat into it three pints rich sweet
cream and five teaspoonfuls vanilla, or such other flavoring as
you prefer. Put it into a pail having a close-fitting cover and
pack in pounded ice and salt—rock salt, not the common kind.
When packed, before putting the ice on top of the cover, beat
the custard as you would batter for five minutes steady, then put
on the cover and put the ice and salt over it, and cover the
whole with a thick mat, blanket or carpet, and let it stand for
an hour. Then carefully uncover and scrape from the bottom
and sides of the pail the hick coating of frozen custard, making
cvery particle clear, and beat again very hard until the custard
is a smooth, half-congealed paste. IXo this thoroughly. Put on
the cover, ice, salt and blanket, and leave it for five or six hours,
replenishing the ice and Salt if necessary.

PROF. HORSFORD'S BAKING POWDER. 29
~Jº-Lº-Dº. -º-º-iki–1–1. * 4–4–A- *.
Lobster Croquetteg. g
To the meat of a well-boiled lobster, chopped fine, add pepper,
Salt and powdered mace. Mix with this one-quarter as much
bread crumbs, well rubbed, as you have meat; make into ovates
or pointed balls, with two tablespoonfuls of melted butter. Roll
these in beaten egg, then in pulverized cracker, and fry in butter
or very nice sweet lard. Serve dry and hot, and garnish with
crisped parsley. This is a delicious supper dish or entree at
dinner.
Soft Crabs.
Many will not eat hard-shell crabs, considering them indi-
gestible, and not sufficiently palatable to compensate for the
risk they run in eating them. And it must be owned that they
are, at their best, but an indifferent substitute for the more
aristocratic lobster. But in the morning of life, for him so often
renewed, his crabship is a different creature, and greatly affected
by epicures.
Do not keep the crabs over night, as the shells harden in
twenty-four hours. Pull off the spongy substance from the sides
and the sand-bags; these are the only portions uneatable.
Wash well and wipe dry. Have ready a pan of seething hot
lard or butter and fry them to a fine brown. Put a little salt into
the lard; the butter will need none. Send up hot, garnished
with parsley.
º Oyster Pie.
Make a rich puff paste; roll out twice as thick as for a fruit
pie, for the top crust—about the ordinary thickness for the lower.
Line a pudding dish with the thinner, and fill with crusts of dry
bread or light crackers. Some use a folded towel to fill the
interior of the pie, but the above expedient is preferable. Butter
the edges of the dish that you may be able to lift the upper
rust without breaking. Cover the mock-pie with the thick crust
ornamented heavily at the edge, that it may lie the more quietly,
and bake. Cook the oysters as for a stew, only beating into
them at the last, two eggs, and thickening with a spoonful of fine
cracker crumbs or rice flour. They should stew but five minutes,
and time them so that the paste will be baked just in season
to receive them. Lift the top crust, pour in the smoking hot
oysters, and send up hot.
Many consider it unnecessary to prepare the oysters and crust
separately; but experience and observation go to prove that if
the precaution be omitted the oysters are apt to be wofully
overdone. The maker can try both methods and take her
choice.

rº
HORSFOR)'S MCI) PHOSPHATE.
THIS is the invention of Professor E. N. Horsford, and is a
liquid preparation of the phosphates of lime, magnesia, potash
and iron with phosphoric acid, in such form as to be readily
assimilated by the system.
The value of this preparation was long ago theoretically
demonstrated, and has since been firmly established, by experi-
ence obtained from its continued use in a great variety of cases,
in every part of the country.
It is not nauseous, like most preparations of phosphorus, but
agreeable to the taste. No danger can attend its use. It is the
same acid that is found in wheat and other cereals. It is not a
compounded quack medicine, but a scientific preparation that
has received the sanction and commendation of the leading
physicians of this country.
It has been found to be especially serviceable in
DYSPEPSIA, HEADACHE,
And other Diseases arising from Indigestion.
DR. CARPENTER, of Keene, N. H., says of this Acid Phos-
phate: “I have taken it myself, and for several years prescribed
it for my patients when suffering from indigestion or innervation
of the digestive organs, and always with satisfactory results.”
NERVOUSNESS, HYSTERIA,
Mental Exhaustion, Tired Brain, Wakefulness.
Every mental exertion induces an augmented waste of the
phosphates. The Acid Phosphate supplies that waste, and
imparts new energy to the brain, giving the feeling and sense of
increased intellectual power.
DR. M. H. HENRY, the celebrated physician of New York,
says: “In nervous diseases, I know of no preparation to equal
it.”
WEAKENED ENERGY,
Impaired Vitality, Abuse of Alcohol, etc., etc.
Wherever there are functions that seem to be suspended, we
may be almost sure to find it occasioned by a want of phosphates.
It is the office of this Acid Phosphate to rapidly restore the
want in the system, above referred to. Its value in the restora-
tion of weakened energy and vitality is wonderful. It seems to
30

HoRSFORD's ACID PHOSPHATE. 3I
act as if it were nutriment to the cerebral and nervous systems,
restoring to their normal action, secretory organs that have been
deranged, giving vigor where there has been debility, and re-
newed strength where there has been exhaustion. as-
DR. John P. WHEELER, of Hudson, N.Y., says: “I have
given it with decided benefit in a case of innutrition of the brain.
from abuse of alcohol."
SUNSTROKE, SEASICKNESS.
Most excellent results have followed its administration for the
prostration and nervous derangement consequent upon sun-
stroke. &
PROF. ADOLPH OTT used the Acid Phosphate for seasickness
among the passengers, during a passage across the Atlantic, and
said: “In the plurality of cases, I saw the violent symptoms
which characterize that disease, yield, and give way to a health-
ful action of the functions impaired. I was rather surprised to
find it a remedy for seasickness: but as there can be no longer
any doubt of the fact, I think that the widest circulation should
be given to it."
NIGHT SWEATS IN CONSUMPTION.
F. H. ATKINS, A. A. Surgeon, U. S. Army, says: “For night
sweats of consumption it has commonly given speedy benefit.”
It makes a
DELICIOUS IXRINE
with water and sugar only. Use from one-half to a whole tea-
spoonful in a tumbler of water, and Sweeten to taste.
It is an agreeable and healthy
Substitute for Lemons or Lime Juice,
in the preparation of “lemonade.”
DR. M. H. HENRY, says: “Horsford's Acid Phosphate pos-
sesses claims as a beverage beyond anything I know of in the .
form of medicine.”
Put up in 8 oz. and 18 oz. bottles. Price 50 º
oz. and $1.00 per 18 oz. cents per 8
IFOR SALE BY ALL IDEUGGISTS,
Rumford Chemical Works, - PIDWidence, R. I. |

º
*
EMINENT AUTHORITIES'
Who have testified to the nntritive value and healthfulness of the
active principle of
PROF. H.O.R.SFORD’S BAKING IPOWDER.
And Prof. Horsford’s Acid Phosphate,
BARON LIEBIG, the world-renowned Chemist of Germany.
Dr. WINSLOW LEWIS, the well-known Physician, of Boston.
Dr. E. H. CLARK, late Professor in Harvard University, “
Dr. CHAS. T. JACKSON, Mass. State Chemist, {{
Dr. JAS, R, NICHQLS, the distinguished, Chemist, £&
Prof. ADOLPH QTT, Editor of German-Am. Cyclopedia, N. Y.
I)r. M. H. ## Editor American Journal Syphilography, “
#: #. Y. # §N, : Editors Medical Reporter, New York.
Dr. VALENTINE MOTT, the celebrated physician, 66
Dr. FORDYCE BARKER, Professor in Bellevue Hospital, “
Dr. JOHN TORREY, Columbia College, £ &
Prof. R. O. DOREMUS, Medical College of New York.
I}r. WM. A. HAMMOND, late Surgeon Gen. U. S. A., New York.
Dr. REUBEN A. VANCE, N. Y. Institute, 6 :
Prof. CHAS. H. JOY, Columbia College, ( &
Dr. JAMES R. CHILTON, Professor of Chemistry, {&
Dr. T. P. SHEPARD, Providence, R. I.
Ur. S. AUGUSTUS ARNOLD, 6 &
Dr. CHACE WIG GIN $6
y
I}r. JOHN Y. SIMPSON, Iowa.
Dr. SAMUEL JACKSON, University of Penn., Philadelphia.
Dr. J. C. BOOTH, U. S. Mint, & &
Dr. SAMUEL HARVEY DICKSON, Jefferson Med. Col. “
Dr. A. S. CARPENTER, Keene, N. H.
Dr. C. C. COMEGYS, Cincinnati.
Dr. CHARLES WOODWARD, £ 6
R. L. REA, Professor Anatomy Rush Medical College, Chicago.
Dr. J. L. KELLOGG., tº "
I}r. JAMES C. BLANEY, § {
Dr. W. S. MERRILL, t!
J. H. H.QLLISTER, Prof. Physiology, Chicago Medical College.
Prof. T. W. HILGARD, University of Mississippi.
Dr. C. L. PIERCE,
Prof. HENRY A. DANCE,
And a multitude of others.
No other Baking Powder or Yeast is used and publicly recom
mended by physicians as nutritious and healthful.
San Francisco.
£ tº
Cooke/F
iº" Tº Hotsfºrd cook book 34.533.--T
k
lºo 3° T800kJ

DIPLOMA AND MEDALS
Iteceived for the Baking Powders manufactured by
the Rumford Chemical Works.
Centennial. Eachibition, Philadelphia, 1876.
AMERICAN INSTITUTE FAIR, New York, 1869,
1870, 1871, 1872.
NEW JERSEY STATE FAIR, 1870.
GEORGIA STATE FAIR, 1871.
MACON, GA., FAIR, 1871.
AUGUSTA, GA., FAIR, 1871.
ATLANTA, GA., FAIR, 1871.
SAVANNAH, GA., FAIR, 1871.
COLUMBIA, S. C., FAIR, 1871.
ST. LOUIS, Mo., FAIR, 1872.
CINCINNATI ExPOSITION, 1872.
LOUISIANA STATE FAIlt, 1872.
THE CENTENNIAL AWARD
to the Rumford Chemical Works was granted for
the following reasons, as expressed by the Judges’
Report:
First.—Its efficient action in rendering bread
porous.
Second.—The acid used supplies phosphates.
Third.—Less flour is require, l to make a given
amount of bread in this manner, than when fer-
lmented.
BARON IIEBIG says: “I have through a
great series of experiments, satisfied myself of the
purity and excellence of your Bread Preparation.
The bread has no acid, is easily digested, and of
the best taste. Aside from the conveniences this
invaluable idea of yours has provided. I consider this
invention as one of the most useful gifts which
science has made to mankind It is certain that
the nutritive value of the flour will be increased
ten per cent. by your invention, and the result is
precisely the same as if the fertility of our wheat
fields had been increased by that amount. What
a Wonderful result is this ſ”