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THE
IIO USEKEEPER’S ENCYCLOPEDIA
OF
Useful Information for the Housekeeper
IN ALL BRANCHES OF
COOKING AND DOMESTIC ECONOMY:
CONTAINING
THE FIRST SCIENTIFIC AND RELIABLE RULES FOR PUTTING UP ALL
KINDS OF HERMETICALLY-SEALED FRUITS, WITH OR WITH-
OUT SUGAR, IN TIN CANS OR COMMON BOTTLES;
ALSO
RULES FOR PRESERVING FRUITS IN AMERICAN AND
FRENCH STYLES;
WITH
TRIED RECEIPTS FOR MAKING DOMESTIC WINES, CATSUPS,
SYRUPS, CORDIALS, ETC.;
AND PRACTICAL DIRECTIONS FOR THE CULTIVATION OF VEGETABLES, FRUITS,
AND FLOWERS, DESTRUCTION OF INSECTS, ETC., ETC.
BY
MRS. E. F. HASKELL.
NEW YORK:
D. APPLETON & CO., 443 & 445 BROADWAY.
1866.

ENTERED, according to Act of Congress, in the year 1860, by
D. APPLETON & CO.,
In the Clerk's Office of the District Court of the United States for the Soutnern
District of New York.

PREFACE.
In our grandmothers' time, no greater praise could be spoken
of a lady, than to say she was a perfect housekeeper; while in
the present generation, woman is taught too much to look on
the happiness, health, and comfort of her family as in no way
connected with the every-day management of her house, table,
etc. No wonder many intelligent men look with abhorrence
upon educated ladies, shunning them for life companions, and
choosing women below themselves in education and intellect, far
less congenial in every respect, and wholly unable to fill with
credit the station they are called to occupy in public, or to
sympathize in private with the refined tastes of their husbands.
The more intelligent the woman, the more perfectly should she
perform the several duties of her station. An educated man
does not consider his intellect degraded by bringing to his as-
sistance in the every-day business of life, the whole power of his
mind, natural or acquired, and the more intelligent the man, the
better success, all things being equal, attends his efforts. We
educate our sons that they may fill with honor to themselves,
and the good of the community generally, the various stations
they may be called upon to occupy; should we not use the same
good sense, in the education of our daughters ? preparing them
for useful and happy wives, mothers, and mistresses, as well as
polished, graceful ladies; capable of giving pleasure to all who

PREFACE.
come within their influence, as well in the home circle as in
public. Ladies with cultivated minds should be not only more
congenial companions and judicious mothers, but better house-
keepers, than those who have been less favored. That this is
not generally the case, too many sadly neglected households of
ladies, who shine in literary circles, bear witness. Surely, she
who neglects present duties, while crowding the mind, must lack
some of the essentials necessary to the character of a true
woman. Housekeeping, in its several branches, is itself a study
not to be despised. To excel, as in any other branch of educa-
tion, it must be pursued with interest, patience, system, and
perseverance. No woman exists, deserving the name of wife
and mother, who would not feel complimented, to establish the
reputation of making her home happy for her family, as well as
pleasant for her guests. To become an intelligent housekeeper,
a lady must acquaint herself with the laws of the human consti-
tution the qualities of provisions, and the mode of preparing
healthy, and, at the same time, palatable dishes. The great
efforts of housekeepers should not be confined to the present en-
joyment of elegant dishes, formed to please the taste without re-
gard to utility. The daily food for a family should consist of
the elements most needed by its members, to develop their
systems, mentally and physically; taking into account their
ages, health, employment, and tastes. Many seem to imagine
the coarsest food most conducive to health, and conscientiously
avoid the little made dishes, shunning them as so much poison.
They say, “ Our grandmothers always supplied such food to
their families, and if we succeed in bringing up our children with
as firm constitutions as our parents, we shall be satisfied ; we
think there are more important duties to be performed in the
world, than beating eggs and making pastry." These house-
keepers do not stop to think of the difference in the times.

PREFACE.
Our grandparents enjoyed their pork and beans as well, no
doubt, as we now do the more elaborate cooking of the present
day, but then they chopped their own wood, ploughed, threshed,
mowed, raked, etc., with their own right arm, with no aid from
machinery. The girls in those days walked three miles to
school in winter, and spun and wove in summer; rode the wild-
est colts without saddle, etc. The boys, meantime, studying in
winter, and farming during the summer. Ladies rode hundreds
of miles on horseback, or if in wagons, jolted without springs
over byways, etc., consuming more oxygen in one day than their
descendants do in three; pork was needed to sustain them;
but let us live in the same manner, with no more exercise than
we at present take, and we should soon see the effect in feeble
constitutions, and scrofulous diseases. According to the necessities
of the times, our grandmothers were, as a general thing, ahead
of us in housekeeping; their mode of cooking was what their
families needed, as the well-developed frames, and strong con-
stitutions of our parents attest. Some again err the other way;
thinking nothing fit to eat, unless as rich with butter, spices,
etc., as possible. These err as much in their ideas as the first ;
they forget that rich, oily food is nearly the same to the
stomach, in whatever form it is produced. The French mode
of preparing food is, perhaps, as palatable and healthy as any
(except always the spices), which forms the objection to their
mode of cooking. This defect can be avoided; it is unneces-
sary to spice fish and meats, and to American tastes is not
as agreeable. The more perfectly the flavor of the meats are
preserved, the more healthy, and, usually, the more palatable
the dish. The same may be said of fruits; the art of preserving
these naturally, was first discovered by the French. In this
work, full and explicit directions are given for preserving all
American fruits, and a few which are imported. Fruits pre-

vi
PREFACE.
pared in this manner, are much more conducive to health when
used as dinner desserts, than so much rich pastry. We have
endeavored to make this work a complete encyclopedia for the
housekeeper; going minutely into many things, which, to an
experienced person may seem superfluous, but which would,
had she possessed them, been of benefit to the writer, in her
first housekeeping. Many of the receipts are original, and we
think all good. Those appertaining to fruits, except a few
French rules, originated with the author. Many persons put up
fruits, who have never published their rules. She thinks the
directions for preserving hermetically sealed fruits in this book
are the first reliable rules published.
E. F. HASKELL

TABLES OF WEIGHTS, MEASURES, ETC.
Ale or Beer Measure, used for Measuring Milk, etc.
MARKED.
make
make
2 pints
4 quarts
1 quart
1 gallon
qt.
gal.
36 gallons
54 gallons
MARKED.
1 barrel bar.
1 hogshead hhd.
66
Dry Measure, used for Measuring Coarse Vegetables, and, in some
Markets, Berries.
2 pints make 1 quart qt. 14 pecks make 1 bushel bu.
8 quarts
1 peck pk. 136 bushels
1 chaldron ch.
Avoirdupois Weight, used in Weighing Tea, Sugar, Butter, etc.
16 drachms make 1 ounce oz. 4 quarters make 1 hundredweight cwt.
16 ounces
1 pound lb. 20 hundredweights make 1 ton T.
25 pounds
1 quarter qr.
Troy Weight, used in Weighing Gold, Silver, etc.
24 grains make1 pennyweight pwt. 12 ounces make 1 pound
20 pennyweights make 1 ounce oz.!
lb.
Apothecaries Weight, used in Preparing Drugs, etc.
20 grains make 1 scruple Đl 8 drachms make 1 ounce
2 scruples " 1 drachm 3 112 ounces
1 pound
Miscellaneous.
12 units make 1 dozen.
A sheet folded in 24 leaves 24mo.
12 dozen
1 gross.
66 32 66 32mo.
12 gross
1 great gross. 24 sheets of paper make 1 quire.
20 things
1 score.
20 quires 65
1 ream.
100 pounds
1 quintal of fish. 2 reams
1 bundle,
196 pounds
1 barrel of flour. 5 bundles "
1 bale.
200 pounds
1 barrel of pork. 1 quart of flour weighs 1 lb.
18 inches
1 cubit.
1 quart of powdered loaf-sugar
22 inches
1 sacred cubit. weighs
1 lb. 1 oz.
14 pounds of iron or lead make 1 stone, 1 quart of Indian meal weighs 1 lb. 2 oz.
211 stones " " " 1 pig. 1 common sized teacup of hard
8 pigs - 4 4 1 fother. butter weighs
3 lb.
A sheet folded in 2 leaves is a folio.
8 large table-spoonfuls measure 1 gill.
quarto, or 4to. 25 drops fill a common teaspoon.
octavo,or 8vo. 4 common table-spoons fill a wine-glass.
" 12 16 12mo.
A common wine-glass holds half a gill.
16
16mo.
A common tumbler holds half a pint.
4
66
F
el
16mo

viii
TABLES OF WEIGHTS, MEASURES, ETC.
Cloth Measure, used in Measuring all Goods.
MARKED.
MARKED
27 inches, (in.) make 1 nail
na.
4 quarters mako 1 yard
yd.
4 nails
“ 1 qr. of a yard qr. | 5 quarters “ 1 ell English E. E.
3 quarters
1 ell Flemish E.F..
mi.
Linear Measure, used in Measuring all distances.
12 inches make 1 foot
ft. 8 furlongs make 1 mile
3 feet " 1 yard
yd. 641 statute, or 60 geo-make 1 degree deg.
51 yards “ 1 rod, perch, or polo rd. graphical miles, Sof the equator or
40 yards • 1 furlong
fur. | 360 degrees, a circumference of the earth.
Square Measure, used in Measuring Land, Rooms, etc.
144 square inches (sq. in.) make 1 square | 40 square rods, or perches make 1 square
foot (sq. ft.).
rood (R.).
9 square feet make 1 square yard (sq.yd.). 4 square roods make 1 square acre (A.).
304 square yards make 1 square rod, or 640 square acres make 1 square mile (M.)
perch (P.).
Cubic Measure, used in Measuring Wood, etc.
1728 cubic inches (cu. in.) make 1 cubic | 42 cubic feet make 1 ton of shipping (T.).
foot (cu. ft.).
16 cubic feet make 1 cord foot of shipping
27 cubic feet make 1 cubic yard (cu. yd.). (cd. ft.).
40 feet round, or 50 feet of hewn timber, 8 cord feet, or 128 cubic feet, make 1 cord
make 1 ton (T.).
of shipping (c.)
English Money, used in England and Canada.
4 farthings (far.) make 1 penny (d.). 20 shillings make 1 pound or sovereign (£).
12 pence make 1 shilling (s.).
| 21 shillings make 1 guinea.
21-
United States Money, used in the United States.
10 mills
make 1 cent
1/4 of a dollaris 25 cents
10 cents
1 dimo
1% of a dollar
20 cents.
10 dimes
166 1 dollar
1/8 of a dollar
12 cents
10 dollars
1 eagle E. 1/10 of a dollar
10 cents.
1 dollar
is 100 cents $ 1/16 of a dollar
64 cents.
1/of a dollar 50 cents 41 1/20 of a dollar
5 cents.
1/3 of a dollar
335 cents.
of a cent
5 mills.
66
16
66
The table used for weighing the proportions of cakes used in this book is avoirdu.
pois-16 ounces to the pound.
For measuring ale or beer, measure four quarts to the gallon.

CONTENTS.
PART I.
ADVICE TO YOUNG HOUSEKEEPERS AND THEIR HOUSEHOLD.
PAGE
CHAPTER
I. SELECTING HOUSE AND FURNITURE, . .
II. SYSTEM AND MANAGEMENT OF SERVANTS, .
III. ECONOMY IN COOKING WELL, CHEERFULNESS, ETC.,
IV. WASHING, IRONING, STARCHING, ETC., . . .
V. DIRECTIONS FOR ENTERTAINING VISITORS, ETC., . .
VI. To HUSBANDS—EXCUSES FOR THE MISTAKES OF HOUSEKEEPERS,
VII. ADVICE TO SERVANTS,
VIII. CARVING, . . . . .
PART II.
NUTRITION, ELEMENTS OF FOOD, ETC.
I. NUTRITION,
. . . . . . . .
II. ELEMENTS OF FOOD, .
III. MARKETING, .
.
. 43
PART. III.
GENERAL COOKERY.
I. SOUPS, GRAVIES, AND SAUCES,.
II. FISH, . . . . .
III. BEEF, . . . . .
.
.
.
.
.
.
.
.
.
.
: 84

CONTENTS.
PAGE
91
100
.
.
.
106
116
133
CHAPT
IV. PORK,.
V. VENISON, VEAL, LAMB, AND MUTTON, .
VI. POULTRY AND GAME, . .
VII. VEGETABLES, . . .
VIII. PUDDINGS AND DINNER DESSERTS,
IX. PASTRY AND PIES,
X. YEAST, BREAD, AND BISCUITS, .
XI. CAKES, . . . . . .
XII. CONFECTIONERIES, CREAMS, ETC.,..
XIII. TEA, . . . . . . .
XIV. COFFEE AND CHOCOLATE, . .
153
.
.
.
159
. 169
190
. 204
207
.
.
.
.
.
.
.
.
PART IV.
BREAKFAST DISHES, COLD DINNERS, ETC.
.
.
.
.
I. BREAKFAST DISHES, . .
II. HASHES, . . . . . .
III. TO SELECT EGGS, PRESERVE, COOK, ETC., .
IV. ECONOMY DISHES, .
V. COLD DINNERS, .
212
217
219
223
226
PART V.
FRUIT HERMETICALLY SEALED, PRESERVED, DRIED, COOKED, ETC.
I. APPLES, . .
229
II. PEACHES, . . . . .
236
III. PEARS AND QUINCES, .
244
IV. PLUMS, .
248
V. CHERRIES, .
VI. SMALL FRUITS,
263
257
PART VI.
WINES, BRANDIES, VINEGARS, CORDIALS, ETC.
I. WINES AND TABLE BEER, . . . . . .
II. Fruit BRANDIES, . . . . . . . .
.
. 272
278
.

CONTENTS.
xi
PAGE
CHAPTER
III. FRUIT VINEGARS, .
IV. CORDIALS AND EXTRACTS,
• 281
283
PART VII.
FLAVORED VINEGARS, PICKLES, MANGOES.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
I. CATSUPS, . . .
II. SALADS, . . .
III. FLAVORED VINEGARS,
IV. PICKLES AND MANGOES,
. 286
289
292
296
.
.
.
.
.
.
.
PART VIII.
GARDENING AND INSECTS.
I. KITCHEN GARDEN, .
. 306
II. FRUIT GARDEN, . .
319
III. FLOWERS, . .
. 329
IV. HOT-BEDS,
343
V. INSECTS INJURIOUS TO THE GARDEN, AND TROUBLESOME TO HOUSE-
KEEPERS, . . . . . . . .
. 349
PART IX.
CURING MEATS, AND DAIRY WORK.
I. CURING MEATS, ·
II. MILK, BUTTER, AND CHEESE, .
360
362
PART X.
I. SPRING WORK FOR THE HOUSEKEEPER,
...
367
PART XI.
SICK-ROOM, REMEDIES, INFANTS, COOKING FOR INVALIDS.
.
. 371
I. SICK-ROOM, WHAT IT SHOULD BE, ETC.,
II. SIMPLE REMEDIES,
374

xii
CONTENTS.
PAGE
CHAPTER
III. CARE OF INFANTS FROM BIRTH TO WEANING,
IV. COOKING FOR THE INVALID AND CONVALESCENT,
.
.
.
. 383
391
PART XII.
MISCELLANEOUS, .
398
INDEX,
.
.
.
.
.
.
.
.
.
.
421
.

HOUSEKEEPER’S ENCYCLOPEDIA.
PART I.
ADVICE TO YOUNG HOUSEKEEPERS, ETC.
CHAPTER I.
HINTS TO YOUNG HOUSEKEEPERS, IN SELECTING HOUSE AND
FURNITURE.
In selecting a house choose one not only within your means, but
with reference to the number of persons in your family.
A large, empty house is only a burden, especially when good
servants are scarce, and means limited. If possible, obtain one with
a good hall, the principal rooms opening from it: rooms interfering
with others are a great annoyance to housekeepers, as it is impossible
to keep a room tidy when used as a thoroughfare by members of the
family without frequent use of broom and duster, which is a constant
wear on carpet and patience. The dining-room ought either to open
out of the kitchen, or be separated by a hall; each should have a
closet opening from them; and the kitchen have a passage to the
cellar, and an outside door. The parlor is the most pleasant facing
north, and should be independent of the other part of the house.
The nursery is most convenient on the principal floor. Small bed-
rooms are preferable with closets to large ones without. Spring and
rain water should be near the kitchen. Furniture appears well in
small, that would hardly be called respectable in large, rooms.

HOUSEKEEPER'S ENCYCLOPEDIA.
Furnish your house with uniformity; nothing looks more vulgar
than a splendidly furnished parlor, while the remainder of the house
is hardly decent.
Decide how much you can afford to spend on furniture ; commence
in the kitchen, and go through the house, making a list of all neces-
sary articles, with their prices. If, after this is done, you find the
sum appropriated not expended, select the superfluities, being careful
not to crowd the parlors.
NECESSARY KITCHEN FURNITURE.—Range, or stove, for cooking;
pot and kettle with covers; two small kettles with oval bottoms; tin
boiler with steamer ; tea kettle and steeper; coffee pot and mill;
dripping pan and spider ; gridiron and meat fork; preserving kettle
and saucepan; griddle and pancake turner; iron ladle and spoons;
knives, with forks strong and large; butcher and bread knife; dip-
pers, quart and pint, colander and large skimmer; wafle irons with
rings; butter ladle and potato pounder; bread board and rolling
pins; sieve, cake pans, and grater; mixing and baking pans, for
bread; milk pans and strainer; milk pail and small skimmer; pie
plates and pudding bakers; pepper shaker and wooden salt dish;
flour dredge and cooky or biscuit cutter; bowls of common ware
and dishes; jars for soda, cream of tartar, and spices; canisters, or
bottles, for tea and coffee ; tin box for bread, and one for cake; jugs
for molasses and vinegar; spring and rain water, cleaning, and swill
pail; iron ash pail and firebox; shovel, tongs, and match safe ;
kitchen table and chairs; candlesticks and snuffers; broom, dust pan,
and scrubbing brush; bottle cleaner and stove brush ; boxes with
handles for sugar, etc. ; wash-boiler, and wash-tubs; clothes line,
washboard, and clothes pins; flat irons, ironing blanket and sheet;
skirt and bosom board; clothes basket; knife and spoon basket;
market and chip basket; dish pans and towels.
With these necessary articles, the writer closes the list, although
there are many conveniences not enumerated, which are pleasant to
use.
DINING-ROOM.—Table and chairs according to family ; tea and
dining set, full or not, as desired; knives and forks for dinner and
tea; tea and table spoons; mats and waiter; carpet or oil-cloth on
the floor; two high lamps, or candlesticks; small side table; table-
cloths and napkins; tea and coffee pot with stands; covers for meats,
of wire; castor, butter knife, and carver; fy broom, pitchers, and
goblets.
HALL.-Oil-cloth, lamp, and hat-stand.

HINTS IN SELECTING HOUSE AND FURNITURE.
Almost all prices being fixed to these articles according to their
beauty and value, the purchasers must be governed by their means
and taste.
FAMILY BED-ROOM.-Bedstead, with furniture and crockery; bu-
reau, washstand, washbowl, and pitcher; slop jar, soap dish, foot
bath, and two pint mugs; rocker, and other chairs; footstool, stove,
and window shades; looking-glass, and small table; carpet, broom,
and dust brush.
PARLOR.–Carpet, table, chairs, sofa, lamp, footstools, shades.
LIBRARY.-Book-case, with all conveniences for writing, table,
chairs, and oil-cloth or carpet.
SPARE CHAMBER. -Bedstead and furniture; washstand and fur-
niture; Foot bath, slop jar, teeth mugs, and towel rack; dressing
bureau, or table with glass; small stand, stove, chairs, window-
shades, and carpet.
BED-ROOMS.—Carpet, bedstead and furniture; washstand, bowl,
and pitcher; looking-glass, small table, and chairs; window-shades.
SERVANTS ROOMS.-Bedsteads, chairs, small stand, looking-glass.
This catalogue will enable inexperienced persons to make the list
before advised, in order to furnish the house with uniformity, and yet
keep within the sum specified.
CHAPTER II.
SYSTEM AND MANAGEMENT OF SERVANTS.
AIM to be as systematic as possible in arranging your regular
work; make rules most convenient for your family, and have the
servants understand they are to be obeyed. Never allow yourself to
speak in a fretful manner to your help, as by so doing you lose your
self-respect, and their esteem. When any fault needs correcting, do
it in kindness, speaking in a lady-like manner. Take interest in
the moral welfare of your help, and show yourself their friend,
and a servant worth keeping will fully repay your kindness by faith-
ful service. We should hear less complaints of servants if mis-
tresses would oftener do their duty to those under them. Servants
that will not be influenced by kindness can never be trusted; make
it a rule to dismiss help that will not work without scolding as soon
as possible. Not only is it necessary to point out delinquencies

HOUSEKEEPER'S ENCYCLOPEDIA.
kindly, but every improvement should be as constantly noticed
“Sally, your floor looks nicely,” goes a long way towards another
scrubbing. When any article is broken, unless it happened through
disobedience to some order, pass it lightly, with “I am sorry it is
broken, try to be more careful for the future;” and generally it will
have the desired effect. Never dismiss help in anger, they will
surely give you a bad name. Sometimes servants are very quick
tempered and will themselves speak improperly; leave them imme-
diately, without noticing what they say, and they will soon cool
down, and often ask forgiveness. If they do not, leave it, for the
present, as though forgotten, and at some future time, when all things
have gone well, and the kitchen unusually pleasant, bring it up, and
try to convince her of her fault, and say decidedly, "If we cannot get
along pleasantly we must part." This plan, if always followed, will
be found to work well.
Remember that to govern a family well, you must first govern
yourself; live up to this rule and but little trouble will be found
in managing other members of the household.
Order and system is of more importance to a family than is gener-
ally supposed; many a man is driven from his home for the want of
this alone, and in no place is the comfort of a family more affected by
the want of it than at the table. Aim to prepare the meals at regular
hours, and what you have well cooked ; let the tablecloth be always
white, clean, and well ironed; the napkins in their rings in proper
order; place the platter, or dish with meat, directly before the person
who carves, with the potatoes always on the right of the meat; if
two other vegetables, put one on the left, and two on the right; the
gravy tureen on the left, near the carver, with the spoon towards
him. When tea or coffee is served at the table, place the tray oppo-
site the carver. The tray should contain cups, saucers, sugar, cream,
spoons in a holder, slop bowl, one plate, knife, fork, and napkin.
Near the middle of the table place the castor, the butter one side of
it, and the pickles or some other relish to balance the table on the
other. The bread should be on a corner, generally on the right hand
from the carver, and crackers on the left; carving knife and fork
should be just before the carver, the steel lying with the handle
towards him, on his left. Table-spoons should be laid within his
reach. The plates, during fly season, should be turned bottom side
up, the knife above the plate, the handle towards the host, if at his
left, and hostess, if at her right, the fork on the left, with the handle
towards the edge of the table, the napkin in the same position on the

SYSTEM AND MANAGEMENT OF SERVANTS.
right as the fork occupies on the left. Spoons at the right. Small
or individual salts towards the centre of the table, near the plate,
but far enough from it to avoid being displaced by moving the knife.
Goblets on the right, a little mid-way from the next plate, that the
water may be poured with ease by the waiter; some prefer filling
the glasses on a side table, but the more glass on the table the better
it looks. If extra relishes are to be served, the lady of the house, if
not before the tray, if so, a servant, or any person at the table, if no
servant waits, should dish them—the carver never; he has sufficient
business before him.
If not absolutely necessary, no person should leave the table to
supply deficiencies, or replenish dishes ; a bell should be used,
instead of calling a servant by name, when she is needed to wait
upon the table. When there is no servant in the family, arrange all
articles for the dessert on the side table near by, that the table can
be cleared and the dessert brought on without confusion. When
a servant waits on the table properly, she first removes the meats
and vegetables, then the plates, knives, forks, and extra dishes; after
this the butter, castor, pickles, salt, and bread, unless wanted. She
then removes the crumbs, taking a plate in her left hand, and brush
in her right. After this the plates on which the dessert is to be
served is set on the left of the lady of the house, unless she is seated
before the waiter, in that case, before the carver or eldest daughter,
in the same position; the knives and forks, or spoons, are to be
placed on the right, and the dessert in the place occupied by the
dining plate, though not quite as near the edge of the table. The
lady of the house should be the last one waited on. For serving tea
and coffee, see TEA AND COFFEE.
This manner of setting the table, with slight variation, is proper
for breakfast and dinner.
For tea, the knife and fork should both be placed on the right
hand, with the handle towards the edge of the table. The waiter
should occupy the same place as at dinner or breakfast. The cake
the place of the castor, about four inches from the waiter, butter on
the left, cheese or other relish on the right. The sweetmeats where
the meat is placed at dinner, sauce dishes on the left, spoons on the
right. Table-spoons near. The bread or biscuit on the right, mid-
way between the cheese and sauce plates, crackers to match on the
left. Bread should first be passed, then butter, after which the sauce.
When two kinds of cake are on the table, on separate plates, pass the
plainest first; the same rule applies to sweetmeats.

HOUSEKEEPER'S ENCYCLOPEDIA.
Make as much variety as possible with your means; plain food can
be cooked in many different ways; take potatoes for instance, they
can be baked, boiled, fried, mashed, browned in balls, broiled, heated
in cream, etc.
DIRECTIONS IN REGARD TO CHAMBERS.-Have the beds well aired,
the furniture well washed, never turn down, or leave covers on cham-
ber ware. If possible, this part of the work should be done early in
the morning, the chamber pail should be always rinsed, and left in
the air. Pails japanned never smell or rust.
GENERAL DIRECTIONS.—If you wash Monday, bake Tuesday, iron
Wednesday, clean Thursday, mend Friday, and bake Saturday. Of
course you will be somewhat governed by the peculiar situation of
the family; but it will be found to be a good plan to have a regular
routine for each day. If you keep but one servant, it will be found
more convenient to wash Tuesday, putting the clothes in soak Monday.
There can then be a nice cold dinner prepared for washing day, and
the same can be arranged for ironing day. Special directions for cold
dinners are given in another part of the book.
DIRECTIONS FOR WASHING DISHES AND CLEANING SILVER, ETC.
Always have two pans of clean, soft water, one with a little soap dis-
solved in it, and a nice dish cloth; wash all the glass first, and wipe
them from the clear water while hot, lay tumblers on the side, partly
filled, and hot water will not crack them. The silver should be next
washed, and rinsed as the glass, rubbing it when dry with wash
leather; if any articles are spotted, rub with whiting, never put
away discolored silver. The cups, and all dishes free from grease,
should now be washed, rinsed, and turned down to drain ; after this
wash the platters, etc. Wipe the first put to drain while the last are
draining. Wash all tins next that are free from milk, rinse well,
wipe, and stand them near the fire until perfectly dry. Wash the dish
cloth, rinse, and hang it to dry. Get the pot cloth, wash all the
kettles, inside and out, rinse and dry them perfectly. Wash the pot
cloth, and put it to dry. Get the stove cloth, wash the stove in the
suds, cleanse the cloth and hang it to dry. If you keep a cow, always
fill the milk pail with cold water, as soon as the milk is strained,
leaving in the strainer; a separate cloth should be used for wash-
ing the milk pail and pans; after they are perfectly free from milk,
wash them in suds, scald in boiling water; and dry perfectly by
the fire, or in the hot sun. Scald the milk cloth, and hang it to dry.

SYSTEM AND MANAGEMENT OF SERVANTS.
Knives should be scoured every time they are used, and thoroughly
dried; the handles must never be dipped in hot water, a fine sand-
paper will remove spots from ivory or bone handles. If knives are
wrapped in chamois leather they will never rust, unless put away damp.
Every member of the family should have a bag for soiled clothes;
where there are closets in the bed-rooms it is well to fasten them on
the inside of the closet doors; take one yard and a quarter of dark
drilling, fold it so as to make a bag a half-yard deep, with the quarter
projecting beyond, bind it all around with strong colored tape, make
loops in the corners to hang up by, and put them on the door with
carpet tacks. Bags are more convenient for patches, etc., than boxes,
they take up less room, and will last, when made of good material, a
lifetime. A good method is to have a bag for each variety of patch,
cotton, woollen, silk, etc., and sew a square patch on each bag, to
show what they contain; for instance, on the calico patch bag sew a
square of print, on the silk, a silk patch, etc.; we find this the most
convenient method of designating them, as we often have help who
cannot read sufficient English to bring a bag with the contents
written or printed on it.
A bag made in the form of the old-fashioned needle-books, with
pockets just deep enough to hold shoes, and one in the same form for
combs and brushes, will be found convenient. A paper bag should
hang in the kitchen, containing refuse paper for covering cake, etc.,
when baking. One with bits of woollen and cotton for holders and
iron wipers, and one to contain the bits of twine which come around
bundles.
We ourselves would not know how to keep house without these
bags. Every spring they are assorted, and all superfluous patches put
with carpet or paper rags, which keeps them in good order the year
round, and saves much needless trouble in hunting patches, buttons,
etc., from among quantities of rubbish.
CHAPTER III.
ECONOMY IN COOKING WELL, ETC.
ECONOMY in cooking does not consist in the use of very little of
what are called the necessaries, but rather in always getting up, even
the most common dishes, in such a manner, as not only to relish, but

HOUSEKEEPER'S ENCYCLOPEDIA.
also to present, at table, a good appearance. Some housekeepers who
have come within the range of the writer's observation, appear, in a
remarkable degree, to possess this faculty. A poor meal is never
seen on their table, or ever a time known when friends happening in
at meal time put them out of sorts. The plainly furnished table is
always neat, the cloth white, and carefully spread, the knives and
forks bright as brick-dust can make them, and the silver looking its
very best; while the clean floor, well-dusted furniture, cheerful fire
in winter, or pleasant breeze and vases of flowers in summer, won-
derfully assist the appetite, and add greatly to the enjoyment of the
plain but excellent fare. Cheerful faces, too, add to table enjoyment
more than is generally supposed. What husband and father, coming
from the drudgery of business, would not rather find at the head of
his table a cheerful, happy-looking wife, neatly dressed, and pleasant
children, with a plain, well cooked, but simple dinner, than be seated
at a sumptuous feast spread on an untidy table; the room in confu-
sion, and every thing betokening ill-humor; the wife heated, full of
complaints of the fatigue of cooking; the children's faces and hair in
any thing but tidy order, reflecting, as children generally will, the
unhappy state of their mother. It will indeed be a wonder if one
or two are not sent from the table, or punished in some other man-
ner, before the meal is over.
No matter with how much care the meal has been prepared, every
article on the table may be perfect in itself, and perfectly cooked, and
the only motive in getting it up may have been to give pleasure to
the family, still, after all, we find the principal relish wanting; the
only seasoning which gives enjoyment to viands, however costly, ab-
sent; the outlay worse than wasted, and the fatigue endured for
naught. Many housekeepers fail here in making their table attrac-
tive, but do not realize the cause. No doubt often there are little
trials, known only to themselves, which cloud the brow, but they
should always make it the rule never to let such troubles be the cause
of ill-humor in the family, especially at meal time. When the dress
is changed for dinner, let it be the rule to clear the brow from all its
clouds. If necessary, put on a cheerful air, and soon the spirit itself
will pervade the soul, repaying fully the effort to subdue the evil by
filling the bosom with joy and peace, and the next effort will be
found much more easy. Perhaps this may be called digression, but
the writer thinks not; her object is to benefit the young, whose habits
as housekeepers are not fixed, but who have an idea of making home
pleasant, they hardly know how, unless by cooking fine meals, etc.

ECONOMY IN COOKING WELL, ETC.
She wishes housekeepers with limited means to understand the econ-
omy of cheerfulness, it will cover the many defects of cooking, or mis-
takes of judgment, to which the young housekeeper is daily exposed;
and we think, too, a cheerful-tempered lady will, in the end, make a
more finished housekeeper than one who habitually gives way to gloom.
Hope is every thing in the family, and no member needs it more than
the wife and mother. Be particularly mindful to cultivate this habit
of mind if you find your husband inclining to despondency. Wives,
even by silent influence, often uphold a sinking husband; many times
all a man wants is courage, and a hopeful wife can impart all that he
needs. Our sphere is large, no one can say how large ; let us fill it in
view of the future, with pure motives, not, like too many of our sex,
think only of our ease, without regard to consequences. Be careful
that every bit left is put to the best advantage; many times have we
seen sufficient bread in the swill-pail to give a small family a meal.
“Wilful waste makes woful want." Not that, under any circum-
stances, we would advise the use of unhealthy food, such as sour
bread or biscuit. When this accident occurs, which ought not to
be oftener than once to any housekeeper, and for which there is no
excuse, throw it away; better by far bake again than allow a family
to eat sour bread. One of the rules given to servants should be,
that if the bread is sour another baking must take its place imme-
diately. We have found this to work well. Servants don't like to
do work twice when a little care will save them the trouble. Dry
and heavy bread can be used. (See DIRECTIONS FOR USING DRY
BREAD.) Much waste is also experienced in the boiling, etc., of meats.
Unless watched, the cook will throw out the water without letting
it cool to take off the fat, or scrape the dripping pan into the swill-
pail. This grease is useful in many ways. It can be burned in lamps
mixed with lard; or, when no pork has been boiled with it, made
into candles. When pork is boiled alone it will do to fry cakes, if
cleansed. (See CLEANSING GREASE.) Again, bits of meat are thrown
out which would make good hashed meat, or hash. (See HASHES.)
The flour is sifted in a wasteful manner, or the bread pan left with
dough sticking to it. Pie crust is left and laid by to sour, instead of
making a few tarts for tea, etc. Cake batter is thrown out because
but little is left. Cold puddings are considered good for nothing,
when often they can be steamed for the next day, or, as in case of
rice, made over in other forms. Vegetables are thrown away that
would warm for breakfast nicely. Dish towels are thrown down
where mice can destroy them. Soap is left in water to dissolve, or

10
HOUSEKEEPER'S ENCYCLOPEDIA.
more used than is necessary. If Bath brick is used, whiting, rotten
stone, etc., much is wasted uselessly. The scrub brush is left in
water, pails scorched by the stove, tubs and barrels left in the sun to
dry and fall apart, chamber pails allowed to rust, tins not dried, and
iron-ware rusted ; nice knives used for cooking in the kitchen, silver
spoons are used to scrape kettles, or forks to toast bread. Rinsings
from sweetmeats, and skimmings of syrup, which make good vinegar,
are thrown out; cream is allowed to mould, and spoil; mustard to
dry in the pot, and vinegar to corrode the castor; tea, roasted
coffee, pepper, and spices, to stand open and lose their strength.
The molasses jug loses the cork, and the flies take possession. Sweet-
meats are opened and forgotten. Vinegar is drawn in a basin, and
allowed to stand, until both basin and vinegar are spoiled. Sugar is
spilled from the barrel, coffee from the sack, and tea from the chest.
Different sauces are made too sweet, and both sauce and sugar
wasted. Dried fruit has not been taken care of in season, and be-
comes wormy. The vinegar on pickles loses strength, or leaks out,
and the pickles become soft. Potatoes in the cellar grow, and the
sprouts are not removed until they become worthless. Apples decay
for want of looking over. Pork spoils for want of salt, and beef be-
cause the brine wants scalding. Hams become tainted, or filled with
vermin, for want of the right protection. (See Hams.) Dried beef
becomes so hard it can't be cut. Cheese moulds, and is eaten
by mice or vermin. Lard is not well tried in the fall, and be-
comes tainted. Butter spoils for want of being well made at first.
Bones are burned that will make soup. Ashes are thrown out care-
lessly, endangering the premises, and wasting them. Servants leave
a light, and fire burning in the kitchen, when they are out all the
evening. Clothes are whipped to pieces in the wind; fine cambrics
rubbed on the board, and laces torn in starching. Brooms are never
hung up, and soon are spoiled Carpets are swept with stubs, hardly
fit to scrub the kitchen, and good new brooms used for scrubbing.
Towels are used in place of holders, and good sheets to iron on,
taking a fresh one every week, thus scorching at last nearly all in the
house. Fluid if used is left uncorked, endangering the house, and
wasting the alcohol. Caps are left from the lamps, rendering the
fluid worthless by evaporation. Table linen is thrown carelessly
down, and is eaten by mice, or put away damp and is mildewed; or
the fruit stains are forgotten, and the stains washed in. (See REMOVING
FRUIT STAINS.) Tablecloths and napkins, used as dish wipers; mats
forgotten to be put under hot dishes; teapots melted by the stove;

ECONOMY IN COOKING WELL, ETC.
11
water forgotten in pitchers, and allowed to freeze in winter; slops
for cow and pigs never saved; china used to feed cats and dogs on;
and in many other ways, a careless or inexperienced housekeeper will
waste, without heeding, the hard-earned wages of her husband; when
she really thinks, because she buys no fine clothes, makes the old ones
last, and cooks plainly, she is a most superior housekeeper. The old
saying of our grandmothers is only too true, which says, “A woman
can throw out with a spoon, faster than a man can throw in with a
shovel."
I am thus particular, in noting the little things, in which house-
keepers fail, because I know, from my own early experience, how
necessary it is to know and feel the importance of economy in small
matters. It is seldom that a lady can assist in any other manner, in
lightening the load of her husband, and, indeed, this should not be
neglected, let her talents be what they may. The first duty of a wife
is to make the home pleasant; if this can be done, and other labor
accomplished, all is well; but that is an absolute necessity, never to
be thought lightly of, or classed among the secondary duties of woman:
"a word to the wise is sufficient." The duties of woman are every-
day duties; we cannot let go awhile and pick up where we left off:
it is like a stich, dropped in intricate knitting, it goes down and down,
until the whole work is spoiled. Sometimes ladies go into the kitchen
ill prepared, in dress, for the work to be done; it certainly is better
economy, to buy common dresses for such purposes, than to spoil one
that would buy a dozen such. Large aprons, with sleeves, will be
found convenient to put on for a few moments, when company is in
the parlor, to assist in taking up tea. A novice in kitchen work will
soil her clothes more in a half-hour, than an adept in a week. Rings
with stones must always be removed before putting hands in dough.
This may seem superfluous advice, but the writer well remembers
seeing, many years since, dough in the ring of a young housekeeper.
When a lady first becomes a housekeeper, she is very anxious to do
her best. She asks of this and that friend the advice she needs. Some
are good advisers, and some not; and thus often mistakes occur. It
is well to keep a record of all the mistakes you make, they will be
less apt to happen again. When you make a good batch of bread, etc.,
write immediately in your journal the whole process; it will enable
you to do the same again. Memory is not a safe guide for house-
keepers, more than others; it often fails, and this is one reason why
there is such a difference in the every-day cooking in a family. If
you possess a cook book, mark every receipt you try; those you like

HOUSEKEEPER'S ENCYCLOPEDIA.
with one, and those which do not suit with another mark. Always, in
trying receipts, be attentive to copy the rule not only, but the direc-
tions. There is as much in putting cakes together as in getting the
proportions. Many do not consider, that the cake must be baked
as directed, to insure success; but that this is highly important ex-
perienced housekeepers are well aware, and a stove with a poor
oven is pronounced a worthless appendage to the kitchen.
CHAPTER IV.
WASHING, STARCHING, IRONING, AND FOLDING LINEN.
If you wash Monday, put the clothes to soak in strong suds Satur-
day evening, the fine and coarse in separate tubs. If the washing is
done Tuesday, soak them from Monday night, as in warm weather
the suds would sour, standing from Saturday until Tuesday. The
table and bed linen should be by themselves; change the beds Satur-
day morning, so as to have the sheets soak. On Monday, prepare a
boiler of rain water in the following manner: to every pail of water,
take a small table-spoonful of sal soda pounded fine, enough hard soap
to make a suds, and to five pails of water a table-spoonful of spirits of
turpentine; wring out all the table and bed linen, and boil them with-
out rubbing, a good half-hour hard, frequently pushing them down
with the clothes stick. Then take them out, and rinse in three tubs
of rain water, blue in the last. If in time of fruit, the table linen
should be examined before wetting, and boiling water poured through
each stain, after which they can be put in the suds; this generally
iemoves fruit stains. While the first boiler is on the fire, the fine
clothes should be looked over, the wristbands, bosoms of shirts, and
all articles that are soiled by contact with the skin or ground, be
rubbed through one suds, when the first clothes are taken from the
boiler; cool the water, adding a little soda, and boil the fine clothes,
and afterwards, in the same manner, the coarse, and lastly, the brown
towels. Fine linen embroideries, or cambrics, should never be rubbed
on the washboard, and be always boiled in bags. Do not let clothes
remain on the line after they are dry: the wind whips the hems, and
wears more in an hour, than good use would in a month's time.
This has been the manner of washing for the most part for ten years
in the writer's family, and we are satisfied, from experience, that it

WASHING, STARCHING, IRONING, AND FOLDING LINEN.
13
saves clothes, labor, time, and soap. One half the soap can be saved,
if well managed, that is ordinarily used in washing. Notice that
clothes should never be washed in hot water; blood heat is sufficient
to remove all soil.
STARCHING SHIRTS AND COLLARS.—Allow one teaspoonful of good
starch to each shirt and collar, take just enough cold water to wet the
starch, mash it free from lumps, add a little more, and stir it well; add,
for each shirt, a piece of sperm or white wax, as large as a dry pea, and
a quarter of a spoonful of clean salt to three of starch, pour on boil-
ing water, slowly stirring all the time, let it boil hard fifteen minutes
without scorching, skim and strain it while hot; this can be done
only by dipping the strainer in cold water, while the starch is in the
bag, and squeezing it immediately before it becomes hot. It is im-
possible to give a rule for the quantity of water to the spoonful of
starch, as there is such a diversity of taste, in regard to the stiffness
of bosoms and collars. Wet the bosoms and collars in hot water,
wring them very dry, and starch while wet; rub them well, that the
starch may penetrate, and wring them in a dry towel, to remove all
the starch left on the outside; spread them out evenly, rub them
down with a dry cloth and roll them tightly, let them lay two or
three hours, and then iron them.
FOLDING AND IRONING.-Fold all clothing, so that when ironed,
they will open on the right side. Pillow-cases, napkins, and towels,
should be folded width-wise, first in the middle, then back and
forth, to make three distinct folds, and in the same manner length-
wise. The ironing should be finished as soon as possible after the
clothes have lain three hours folded, as they soon become sour. In
winter they can lie longer, even over-night, but in hot weather it
is not safe to trust them, though it is often done. Examine the
clothes-basket to be sure that every article is finished up, and not left
damp to mildew, even to old cotton; if worth washing it is worth
ironing. Fold the linen handsomely, hang it evenly on the bars, and
let it remain until bone-dry. In folding the clothes, select such as
need repairing, and lay them in the basket, or drawer appropriated
to such articles, until mending day, when it should all be finished,
and put in place; pile the sheets by themselves, also pillow-cases,
towels, napkins, etc., so that, in getting one article, the whole drawer
may not be disturbed. Fold shirts, so that the bosoms will be folded
in, without bending; collars should be kept in round boxes. Ladies'
under-clothing should be folded with the sleeves and necks on the

14
HOUSEKEEPER'S ENCYCLOPEDIA.
outside. Skirts should be ironed on a board, without folding; these
should be about as stiff as new cotton; iron stockings flat, with no
fold on the instep. Embroideries must be laid on thick flannel and
pressed on the wrong side; also dotted muslins, laces, curtains, bed-
spreads, and very fine cambric handkerchiefs. A cassimere vest is
about as difficult an article to iron as, there is of gentlemen's wear.
The padding should be removed before it is wet; it must be starched,
and dried thoroughly, the right side hanging inside; a speck of dust
would make it necessary to wash it over. When quite dry, sprinkle
it, and pull it in shape as much as possible, and roll it up true. It
can be ironed best on a bosom-board such as described below. The
irons should be hot, but not scorching; iron first the back lining and
pockets, lay on the outside a damp cloth, unless the vest is sufficiently
damp; if so, a dry one, and press it with a heavy iron; the pockets
should not be turned in, until the vest is finished; be careful not to
misshape the collar, and do not bend it in the least; gentlemen pre-
fer shaping their own vests.
To IRON SHIRTS well, a bosom-board is essential. It should be made
in the following manner: The board ought to be well-seasoned pine
free from gum; it should be one and a half inches thick, one foot
nine inches long, and eighteen inches wide; very smooth, and
straight, rounded on one end, and cut smooth leaving no edge; the
square end should be smooth, with a hole in the middle near the edge,
large enough to let through a strong spike, or nail, to hang it by;
cover the board on one side with flannel, until it is as thick as a com-
mon cotton confortable, tacking each layer to the edge so as to draw
it tightly over the board; the last two layers should be Canton flannel.
The other side cover with thick flour paste, and cover it with Canton
fannel; after it is perfectly dry, paste on another layer, and so on until
four layers are pasted smoothly to the board. Make cotton cases, to
slip the board in, and change them every week. The soft side is for
embroidery ironing, Marseilles vests, and other figured articles; and
the hard side is to be used in giving a polish to shirts and collars.
A clean ironing sheet should be spread on the table before ironing
the starched articles; iron first the neck binding, after that the back
folded in the middle, then the sleeves, and remainder of the body,
the collar, if on the shirt, and lastly, the bosom. If desired to have
the collar and bosoms polished, turn the board, which should have
been placed the soft side up, under the bosom on the hard side, pass
the bosom over lightly with a damp cloth, and iron it hard and

WASHING, STARCHING, IRONING, AND FOLDING LINEN.
15
quickly with a polishing iron, which differs from others by being
rounded instead of flat, without an edge, and being smooth as glass,
leaves no mark of the iron, as common flat-irons do. This iron is
useful in ironing vests, caps, and many other articles. Collars, although
a small article, are seldom ironed well, being easily drawn out of
shape; pass the iron quickly over the wrong side of the collar, then
iron the band, and lastly the front side of the collar, until it is nicely
polished. Gentlemen's pants are always starched; to iron them well,
a pant-board should be made, as directed for the soft side of the
bosom-board, on both sides to reach as near the full length as possible.
The pockets should be turned out, before ironing, and no folds should
be made in the pants, if possible to avoid it; hang them to air by
the straps on the waistbands. A skirt-board should be in every
house, to iron dresses and skirts; it should be six feet long, eighteen
inches wide, one and a half inches thick, and rounded at one end;
cover one side, as directed for the soft side of the bosom-board, and
make cases to slip on and off, of strong cotton cloth. To use it, slip
the skirt-board through the skirt, by the round end, letting the part
not on the board fall on a clean cloth under the board while it is
being ironed; when finished draw it carefully off the board, and hang
it, if in fly-time, immediately away. Fringed doilies or cake napkins
should be whipped on the skirt-board, to straighten the fringe.
Damask must, to look well, be pressed rather damp, on the right side,
with heavy irons until quite dry; the ironing table should be neither
too hard nor too soft; a thick blanket doubled, makes the thickness
about right, when covered with a sheet. Iron-holders should have
cases that can be taken off to wash, or they should be made of quilted
cotton, and one washed each week. The irons must be kept free
from dampness, always standing on the end, it ruins flats to set them on
their faces; should they become rusted send them to the emery mill,
and have them ground off, or scour them with fine emery until quite
smooth on a board. To cleanse them from burned starch, or other
impurities, rub on a cloth or smooth board a bit of hard soap, and
scour the iron on it while hot, and afterwards rub it on a damp cloth,
until the soap is entirely removed. Muslin dresses should be as stiff
as new muslin; the starch should be mixed through the rinsing water.
White gum-arabic added to the starch, gives a new appearance to
muslins, and they retain the stiffness longer than when starch alone
is used. Dark muslins should be starched with the gum alone, or in
rice water.
To WASH PRINTED INDIA MUSLINS WITH Fast COLORS.—Make

16
HOUSEKEEPER'S ENCYCLOPEDIA.
a suds of good hard soap, and squeeze them through it carefully,
without rubbing; repeat the process three times, each suds being no
warmer than blood heat. If the groundwork is white, put it in clear
cold suds, and heat it boiling hot; after it has boiled three minutes,
rinse it in soft water until the rinsing water is perfectly clear; then
take three gallons of clear spring water, mix with it eighty drops of
the elixir of vitriol, and one gallon of rice-water, made by boiling
a pound of rice in four quarts of water until perfectly soft, adding
boiling water to the rice, as fast as it evaporates, so that it is boiling
in the first quantity constantly; it should be frequently stirred, and
broken as much as possible while cooking. When the rice is dissolved
as much as it will, pour the whole into the water and vitriol, strain
it all through a thick cloth, and rinse the muslin in it; wring the dress
as dry as possible, shake it out well, and hang it in the shade, until
sufficiently dry to iron. Press it on a skirt-board, on the wrong side.
If the waist is so made that this cannot be done, lay a thin cloth be-
tween the muslin and the iron, and press until quite dry.
To WaSH MUSLINS OF DOUBTFUL COLORS.—Take rice-water, and
wash them quickly, without soap, until perfectly clean. If there is
grease to be removed, or soil from the skin, rub the spots with the yolk
of eggs, and wash it as though the egg was soap; rinse in hard water,
and to the second rinsing add, to each gallon of water, forty drops
of elixir of vitriol; strain the water, after adding the vitriol, that it may
be thoroughly mixed through; wring dry; hang it in the shade, wrong
side out, where it will get the air and dry quickly; fold as soon as
sufficiently dry, and iron in two hours, on the wrong side.
PRINTS WITH FAST COLORS.—These should be washed in warm suds,
and scalded, if the ground is white, by pouring boiling water over
them, but if dark, the scalding should be omitted. Rinse thoroughly,
and add a little starch to the last water, merely suficient to give them
a fresh look, without stiffening them. Tron as soon as possible, after
being starched. Prints soon sour.
To WASI DOUBTFUL COLORED PRINTS. - Prepare, before com-
mencing, two tubs of suds, made of hard soap; throw in each a
handful of salt; strain the suds, or bits of soap may come in contact
with, and spot the print. Have three rinsing waters ready, in the
last put forty drops to the gallon of elixir of vitriol, and a teaspoonful
of dissolved gum-arabic to each gallon of hard water; strain the pre-
pared water through a thick cloth. Look over the dress, and rub

WASHING, STARCHING, IRONING, AND FOLDING LINEN.
17
yolk of eggs instead of soap, on all grease spots, and wash them, in clear
warm water, until they are removed, after which, pass it through
two suds, rinse in two waters, and lastly, in the water with the vitriol
and gum ; wring dry, hang in the shade, where it will quickly dry
from wind, and press it on the wrong side.
Swiss MusLIN, INDIA, and other thin muslins, should be gently
squeezed but never rubbed. These and all handkerchiefs, collars, and
small articles, should be boiled in bags for the purpose, made suffi-
ciently large to allow them to be rinsed, ready to put on the clothes-
line, without removing them from the bag. In hanging such articles
to dry, care is needed to prevent their being torn or soiled; they
should be pinned to sheets, or other large articles, instead of the line,
and be taken in, as soon as dry. Rice-water is very nice for all thin
muslins; requiring but little starch, the iron does not stick as
badly with rice as other starch. Iron all muslins, if possible, on the
wrong side.
To WASI MOURNING PRINTS. --The suds should be very weak, and
prepared as directed for prints with doubtful colors, omitting the vit-
riol; ox-gall is excellent for setting the color of black prints, but the
odor is disagreeable to most persons.
FLANNELS should be washed in tepid water; no soap should be
rubbed on them, if possible to cleanse them without. Suds should
be prepared for the whole process before wetting the flannels; gen-
erally two suds are necessary, and two rinsings for fine flannels; the
water should be barely softened for the last rinsing with toilette soap, or
liquid ammonia; a teaspoonful of the ammonia to a gallon of water is
sufficient. Each suds and rinsing water should be the same heat. Hot
or cold water shrinks woollens, more than tepid water. New white
flannels should soak in good suds all night, to remove the gluten, that
is always in them, or when washed they will look spotted. If flannels
are washed with the hand, the shrinkage will be less than if rubbed
on the board. Blue white flannels a trifle in the last rinse ; wring
dry, and snap them out until there are no wrinkles left from the
wringing; hang them in the shade to dry, and press them slowly with
heavy irons until perfectly dry; if embroidered, iron the embroidery
on the wrong side, on the soft side of the skirt-board. If skirts, use
the dress-board to press them on. If bound with linen or cotton, rinse
the bindings in boiling soft water, after the article is rinsed, without
wetting the flannel; wring the binding in a towel as dry as possible,

18
HOUSEKEEPER'S ENCYCLOPEDIA
hang it to dry by the binding, and iron the binding before the other
part of the garment.
Nice fine white woollen hose, if washed, and dried on frames, the
shape of the stocking will never shrink; black or colored woollen
stockings, to be washed well, will need two suds; the first suds the
stocking should be rubbed well, and turned, and afterwards, if much
soiled, rubbed through another, rinsed quickly, wrung dry, pulled in
shape, and dried in the shade. White woollen stockings ought to be
washed with as much care as fine flannels, and in the same manner.
PRINTED DELAINES need careful washing. The skirts ought to
be ripped from the waist, and if desired to look like new, the
whole dress must be ripped up. Wash quickly in from one to two
suds prepared as for mourning prints, adding ox-gall, if possible, to
the water; rinse as directed in doubtful prints, or substitute strong
vinegar or alum for the vitriol, and twice as much gum-arabic; iron
it on the wrong side; as soon as the iron will pass over it without
sissing, until perfectly dry. If the linings are left in, dry the dress,
and iron in the same manner as a print.
TO WASH COLORED MERINOES AND PLAIN DELAINES.-After the
dress is ripped, look it over carefully, and rub on each grease or badly
soiled spot the yolk of eggs; let it remain on the dress until the next
day, or longer, if convenient. Prepare weak suds, sufficient to wash
each piece by itself; it will not do to put such goods in the water, to
remain while the whole is being washed, neither will the same tub
of suds do for each piece separate, as the dye, in the fabric, will par-
tially destroy the alkali, so that each successive breadth will have less
strength of the suds, which will give a different shade to each piece, if
the color is affected by the lye in the soap. Therefore the only sure
method of giving the goods the same shade and stiffness is to wash and
rinse each breadth and piece by itself. Wash each part first in clear soft
water about blood heat, rubbing off all the egg; then in the suds the
same heat, after which give two rinsings in warm rain-water, and
stiffen with gum-arabic, using for each gallon of water a table-spoon-
ful. To prepare it for a dress, take two table-spoonfuls of the gum,
and a gallon of boiling rain-water; after it is dissolved, add another
gallon of cold rain-water, and strain it through a thick cloth. Take
a small part for each bit of the goods, dip in the merino, wring
hard, and hang it by the edge to drain, where the sun will not strike
it; after it drains, take it down, and shake it until the marks of the

WASHING, STARCHING, IRONING, AND FOLDING LINEN.
19
wringing is gone, and the water snapped out of it; roll it in a sheet for
an hour, and press it slowly on the side that is to be turned in when
made up. If double-width goods, fold the breadths evenly after it is
ironed, lay a damp strip of cotton on the fold, and press the edge with
a warm heavy iron, moving it constantly, so as not to leave the im-
pression of the flat on the goods. The fold should be on the side it is
intended to be made up.
PLAIN DELICATE COLORED MERINOES AND DELAINES.-Boil a peck
of bran in a washboiler of soft water three hours ; let it settle, and
become cold; when clear, strain it through a thick cloth, and wash
the goods in the water, passing each piece through a part of the bran-
water by itself; rub it through three waters; rinse, stiffen, dry, and
iron, as directed for colored goods of the same fabrics.
To WASI PRINTED MERINOES, DELAINES, OR OTHER PRINTED WOOLLEN
GOODS.—Prepare a bran-water, and wash quickly as possible, each
piece by itself, as directed for delicate colored goods of the same fab-
rics. Rinse, stiffen, dry, and iron the same, except the addition of
twenty drops to the gallon of elixir of vitriol in the stiffening water,
remembering always to strain the water after putting in the vitriol.
Wash articles, that are almost certain to fade, in bran-water, adding to
each gallon of water twenty drops of elixir of vitriol, and dry quickly
in the shade; select a windy day to wash them, and wring the article,
if there are gathers or linings, in cloth, until all the moisture possible
is absorbed by the cloth. Such goods ought to be washed before badly
soiled, if possible.
To Wash CHINTZ SPREADS WITH GREEN OR BLUE GROUND.-Rub
them through three bran-waters; to the last, add to each gallon twenty
drops of elixir of vitriol to brighten the green. Hang them up single,
without wringing, to drain, where the sun cannot fade them. If double
on the line, it will be too long drying, and the colors become mixed.
If tapes are sewed on at regular intervals before they are wet, to hang
them by, they can be fastened securely, without doubling the edge. If
there is cotton quilted in the spread, rinse in clear well-water three
times, without stiffening, each rinsing water containing the proper pro-
portion of vitriol carefully strained, and wring them as dry as possible.
When either the single or quilted spread drains so as to fill the lower.
part with water, while the top is nearly dry, wring the lower part;
this will need to be repeated several times while drying. When
nearly dry, fold the single spreads evenly, and roll them up for two or

20
HOUSEKEEPER'S ENCYCLOPEDIA.
three hours, after which press them slowly on the skirt-board, with-
out doubling. The quilts, after they are nearly dry, may be stretched
on frames, or the carpet, until sufficiently aired, to spread on the beds.
To WASI CHINTZ WITH RED GROUND, TURKEY RED, OR OTHER RED
PRINTS.—Prepare the bran-water as directed; add to each water an
ounce of cream of tartar; should this not keep the color from dis-
charging, add ten drops of the muriate of tin to each gallon of the
second water; hang the chintz in the shade, after passing through
three waters.
To WASH BROWN AND OTHER COLORED CHINTZES.—Mix in the
bran-water ox-gall, and rub each article through three bran-waters,
and rinse in well-water. The water for all colored articles should
never be hot. Dry in the shade.
To Wash SCARLET MERINOES, DELAINES, ETO.-Prepare bran-
water; to each pailful add a table-spoonful of good cream of tartar.
If the color is discharged in the water, add to each gallon of water
twenty drops of the muriate of tin. In the last rinse, omit bran or
tin, unless the last water was colored ; if so, add the tin. Press evenly,
when in the proper state to iron, with as cool a flat as can be used
without soiling the goods, until perfectly smooth. If the irons are
very hot the goods may be discolored by the heat. In putting in the
folds, be careful not to have the cloth much damp, so as to require
a very hot iron, and pass it over lightly until the fold is well
pressed in.
To WASH BLUE, BROWN, AND BLACK MERINOES, ETO.-If there are any
grease or other badly soiled spots from contact with the skin, make a
paste of fuller's earth and boiling water, rub the spots with the paste,
and dry it by the fire. While drying, mix in two tubs, containing two
pails of soft warm water each, a half-pint of ox-gall, and four quarts
of old urine in each tub, and strain the water before putting in the
goods. Wash the article quickly, each breadth in a small part of the
water, and afterwards rinse twice, adding gum-arabic to the last
rinsing. Dry, and iron, as directed for colored merinoes. If the
articles washed, are broadcloths, etc., treat the goods as follows:
rinse, without stiffening, in water rather more than blood-heat, and
dry them, without wringing, on the wrong side; when nearly dry pull
them in shape, press them with a hot iron on the wrong side, to re-
move all wrinkles, and hang them up again until dry, after which

WASHING, STARCHING, IRONING, AND FOLDING LINEN.
21
turn and brush them the wrong way of the nap, until a little rough,
and then the right way until smooth. Have ready whiskey and water,
half and half, with which wet a linen cloth, and wring it dry; the
irons should be hot, but not scorching, and heavy; lay the wet linen
over the article on the right side, and press slowly, moving the iron
constantly the way of the nap. If the iron stands, it will mark the
goods with its shape. Broadcloths, managed in this manner, look
like new.
GINGHAMS.—Ginghams should be washed carefully; never allow
them to lie wet or in the suds. Dark ginghams and prints should
never be washed with the light; salt in the water helps to keep the
colors bright. If washed in bran or rice-water, they will not fade
nor be injured; dry in the shade, and iron on the wrong side.
To WASI EMBROIDERIES.- Prepare a strong suds with good hard
soap. Look over and mend all broken places in the work, and soak
the articles until the next day. Squeeze them carefully out of the
suds, passing each article through the hand several times; prepare
other suds, and wash them in the same manner until the suds is left
perfectly clean. If you scald them, put the collars, etc., in a bag,
pour over them cold suds, heat gradually, and boil five minutes. If
very yellow by lying, put them in a white earthen wash-bowl, make
a nice suds, lay them in the bowl, and set it in the sun for two or
three days, changing the water daily. The articles must be fre-
quently pressed under the water, and stirred up, so as to bring each
to the influence of the sun. Rinse, without wringing much, until the
water is quite clear, then add a little blue to the rinsing.water;
strain it through a thick white cloth; dip each article in, one by one,
and wring, by pressing them in a towel. If desired very stiff, dry
before starching; if not, have the starch ready, dip them in while it
is boiling hot, and press out all that is possible in a towel. As fast
as a piece is starched, spread it on plain cotton; stretch the work
properly, and roll it tightly. This has the same effect as clear starch-
ing, which not only wears the embroidery, but is very fatiguing.
Iron when in a proper state, on the wrong side, using the soft side of
the bosom-board. The ironing should be done slowly, with moderate
irons, and it is well to lay a thin cloth over the collars on the wrong
side while passing the iron over the first time. If rubbed instead of
pressed, the work, if heavy, will be apt to break. The starch made
from rice does not stick to the iron as badly as wheat or flour starch.

HOUSEKEEPER'S ENCYCLOPEDIA.
TO PREPARE STARCH FOR EMBROIDERIES.—Take as much as is
needed of good clean starch, that has no sour taste. A teaspoonful
will starch a collar, if but one is to be done up; a table-spoonful will
starch six if all the starch is squeezed back into the basin as each ar-
ticle is dipped. Look carefully at the starch, see that no specks of
fine dust are mixed with it, mix it smoothly with cold water. Have
ready clear soft water, boiling hot, in the starch basin; add a little
to the starch, stir it up, and add it gradually to the boiling water;
stir it until boiled perfectly clear, then boil slowly fifteen minutes,
without stirring; remove the skin that forms over the top, add to
each table-spoonful of starch, a bit of sperm as large as a hazel-nut.
Have ready one quarter of a teaspoonful of pure loaf-sugar boiled in
a table-spoonful of water, until quite clear, without scorching; re-
move the scum from the sugar, and mix it thoroughly in the starch;
after which strain the starch hot. This can be done by using a
starch bag, pressing the starch through with a spoon. Articles done
up in this starch look beautifully. If it is used for plain linen col-
lars, add a little white wax to give a polish.
STARCH FOR HEAVY SKIRTS can be made with wheat flour, mixed
as directed for starch, adding salt instead of sperm or wax; boil until
clear, and strain it through a bag while hot. Some say if the starch
is salted freezing will not destroy the stiffness, but this is not so; if
frozen, the articles will hardly show the starch.
To WASH THREAD EDGING.—Get quart bottles that have never
been used, sew around them a fold of cotton cloth, and wrap the lace
carefully on them, so that the edge of the whole piece can be seen;
soak it in several suds until the whole is clean. If the lace is desired
white, lay the bottle in cold suds, heat it to a scald, and rinse in clear
water until the water is free from soap; press it in a towel, and
hang up the bottle by the neck until the lace is dry. If desired the
color of new lace, riuse until clear from the soap, and then put it in
a weak suds made from white toilet soap, and dry on the bottle as be-
fore directed. The suds will stiffen the lace sufficiently. When nearly
dry take the lace from the bottle, pick out the edge, lay over it a
cloth and press lightly, without perfectly drying the fabric, with the
heat of the iron, after which roll it on a block or card until wanted.
To WASI SILKS.-First know what mordants were employed by
the dyers, and use those of the same nature, if possible, in the bran-
water while washing. If reds, the muriate of tin; for greens, blues,

WASHING, STARCHING, IRONING, AND FOLDING LINEN.
23
crimson, maroon, and bright yellow, use oil of vitriol. When badly
soiled, the bran-water must be used alone, and the goods be rinsed in
water containing the mordant. Proceed as follows: First rip the
dress, and look it over; if greased, rub the spots in the yolk of egg,
and let them dry; then spread the silk on a clean whitewood board,
and wash each breadth with a sponge or woollen cloth, first one side,
and then the other, as quickly as possible; rinse in the prepared
water without wringing. If very much soiled, it may need going
over twice; if so, finish the washing before drying the egg, using it
after first rinsing in the water prepared. Dry in the shade, stiffen
with a very small bit of gum-arabic in the last rinse, unless the silk
is heavy; if so, it will look better without. The best manner in
which laundry maids can iron a silk dress is, to have a nice new piece
of stove pipe, which is perfectly clean, heated and placed through a
stick, so that it cannot roll, the stick being longer than the pipe, and
laying across the back of chairs, or on tables; let two persons take
hold of the silk and draw it over the pipe until well pressed; this is
much better than ironing in the usual manner. Light fawn and
brown silks usually wash well, and need no mordants. Ribbons can
be washed in the same manner, and ironed when dry by drawing
them across the flat iron. Soft India silks can be squeezed in the
water, and ironed on the wrong side with a cool iron. Black silks
should be sponged in a water prepared with gall and bran-water.
To WASH BOMBAZINES.—Make a good suds, add gall, and squeeze
through the hand without rubbing. Rinse thoroughly, and stiffen a
very little with gum-arabic. Do not wring the goods; when nearly
dry, roll it in black cambric; press slowly over black with a heavy
iron on the wrong side, leaving no marks of the iron, and put into it
a fold as described in the directions to wash colored merinoes.
To WASH LACE AND EMBROIDERED CURTAINS.—Pursue the same
plan of washing as advised for embroideries. Prepare the starch in
the same manner, using as much more water as is needed. Starch
them in the same way, and roll them up until nearly dry enough to
press. Pin sheets on the carpet, spread out the curtains, carefully
shaping every scollop on the sheets, be careful to lay them perfectly
straight, pin them in place, and leave them until quite dry. Barred
muslins and harness pattern drapery better be ironed on the wrong
side, as the trouble of spreading is much more than ironing, and
they look very well ironed.

24
HOUSEKEEPER'S ENCYCLOPEDIA.
To IRON COTTON SHEETS.—Cotton sheets, if folded evenly, and
laid under the ironing sheet, will be well pressed by ironing the
other linen, Linen sheets need hard pressing over the whole surface
and both sides of the hems.
• To WASH A WHITE COUNTERPANE.-Soak it in a strong solution
of soap and soda for forty-eight hours. If there are spots, rub them;
if not, boil it one hour in a boiler of suds, with three table spoonfuls
of soda, and two of turpentine. Rinse in three waters without
wringing; in the fourth rinsing put a little blue, and wring the way
the warp runs. When it drains, squeeze out the water from the
edges, and when partly dry spread it out carefully, that no creases
from the wringing or line may be left. When dry, stretch and fold
it evenly, and press it by laying a weight upon it.
To WASH BLANKETS.Wash them in good suds until quite clean;
if much soiled, they will require two or three waters. Rinse them in
tepid water until clear, adding to the last rinsing water a very little
fine soap. Hard or hot water should never be used in washing or
rinsing any woollen goods. They should be wrung very dry, snapped
well to remove the wrinkles, and dried as soon as possible; when
dry, press with a moderate iron until smooth.
Directions for scouring carpets, etc., and receipts for bleaching, la-
bor-saving soap, etc., will be found in another part of this work.
CHAPTER V.
DIRECTIONS FOR THE ENTERTAINMENT OF VISITORS.
WHEN inviting company never undertake more than you can per-
form with credit to yourself; understand your resources, and what
ought to be expected of you in your circumstances. Do not aim to
an equality in entertainments with more wealthy people.
TO SERVE A GOOD DINNER FOR A PARTY OF GENTLEMEN WHO
DO NOT USE WINE.-Unless the table is very handsome it should
first be covered with a colored table-cloth, after which a white cloth
must be spread evenly over the table. If twelve guests are invited,
set fourteen plates, as before directed, with knife, fork, table-spoon,

DIRECTIONS FOR THE ENTERTAINMENT OF VISITORS.
25
napkin, goblet, and salt; place the knife with the handle towards the
right; the fork on the left, with the handle towards the edge of the
table; napkin and goblet on the right; spoon between goblet and
plate; and salt on the left. A side table should be spread, containing
water, a plate of bread, extra napkins, fourteen large and twenty-
eight small plates, also fruit, nuts, and fruit napkins; as many large
and small knives and forks as there are small plates.
The bread should be cut in squares, and a piece laid on each nap-
kin. The castor should be placed in the centre of the table, jellies
and relishes at the corners, spoons put on tastily in places convenient
for the dishes. When dinner is ready the lady of the house may
inform her husband. The soup should be placed before the lady of
the house, the soup plates having been placed beside her plate when
the table was laid; a waiter should fill the goblets while the soup is
passing, which should be offered to every guest, commencing at her
right hand, without remark. The host in the mean time should
notice if any guest refuses soup; if so, he will serve them with fish
which stands before him. The waiter must notice when the guests
are through with soup, take the plate immediately, and bring him
fish if desired. The hostess must help the host last, and the host the
hostess in like manner. When the fish has been served, remove soup,
fish plates, knives, and forks. A boiled turkey is placed before the
host, oyster sauce on his left, with the handle of the ladle towards
the edge of the table; potatoes on the right, which should be mashed;
and turnips on the left. It is not fashionable now for a lady to
carve. Another platter containing beef may be placed before a guest,
who is requested to carve; and another to balance on the other side,
with duck, or some other fowl, may be set before some other guest,
who should also be requested to carve. If ham or beef is on the table
with the turkey, it will be all sufficient, but two distinct varieties of
meat are absolutely necessary for a genteel dinner. When the guests
have finished with this course, the table must be entirely cleared, and
the first cloth removed; the pudding should then be placed before the
hostess, and the relishes before the host. She commences at the
right as before, and passes a piece to each guest, the host passing the
relishes. When this is finished the waiter brings on the fruit, nuts,
etc.; the plates, napkins, knives, etc., are placed before each guest
with as little parade as possible. When the dessert is finished, the
lady gives a signal to the host, and rises from the table, taking the
arm of her escort, who should have been seated at her right, and

26
HOUSEKEEPER'S ENCYCLOPEDIA.
leads the way to the parlor, where coffee should be immediately
served, unless served at the table as a last course.
DIRECTIONS FOR EVENING PARTIES. It is fashionable now to
spread a table in the dining-room, to which the guests are invited for
refreshment. Much taste can be employed in decorating the table;
where flowers are plenty, nothing is more beautiful than well-ar-
ranged bouquets. A few articles are deemed essential for parties;
chicken salad, ice cream, whips or flummeries, jellies, fruits, nuts,
coffee and tea, sandwiches, cakes, and fancy confectioneries.
The large dishes should stand at the head and foot of the table,
fancy dishes in the centre, to balance each other, and smaller in
groups. Any person of taste can arrange to suit themselves much
better than they can be directed. If you wish good coffee, don't
allow it to be put on the fire until just before time to serve the re-
freshments; it is quite common to smell coffee two or three hours
before it is served. For directions in preparing dishes, see different
recipes in this work.
If possible, have all your arrangements concluded early, that you
may not look jaded or care-worn. Do not appear anxious if any
accident occurs, take no notice of it, or pass it lightly; don't ask if
this or that relishes, or if the evening has passed pleasantly; take it
for granted your guests are happy; nothing embarrasses visitors
more than a fussy anxiety, fearing they are dull, etc. Be easy your-
self, and your guests will feel the same. In your dress be simple,
not pretending to make a show, that no person may feel that you are
better dressed than themselves. Spend but little time with each
guest, that all may receive your attentions, let your manners be quiet
and dignified. If any guest brings a stranger uninvited, be particu-
larly polite to them; if a gentleman, introduce him first to your bus-
band, and then to others near; if a lady, introduce to the host, who
will introduce her to others. In short, act the lady, and you will suc-
ceed in making your entertainments pleasant for your guests.
How TO TREAT ACCIDENTAL COMPANY.—In the first place, make
your friends welcome; but do not make a fussy parade or show in
doing it. If you can possibly do so, avoid cooking on their account;
it makes a person feel uncomfortable to find themselves the occasion
of extra trouble. Better by far give them without comment the best
the house affords ready prepared, and spend the time of the visit in
their society. It is generally supposed our friends are not obliged to
make visits to supply the deficiencies at home; and we are to take the

DIRECTIONS FOR THE ENTERTAINMENT OF VISITORS.
27
visit as a desire for our society rather than the costly viands with
which we might load our table. When friends come from a distance,
be particularly careful not to have them imagine their visit ill-timed ;
do not complain of poor help, or want of room to make them as com-
fortable as you would wish. If you have a good room, give it them;
if, on the other hand, your accommodations are not such as you would
desire on their account and your own, make no apology, do not let
them see your mortification, but act as though you felt satisfied with
yourself and the world. If you have all you need, and your friends
have hardly as much of this world as would be for their comfort, be
careful not to wound their feelings by an ostentatious show of the
comforts you happen to be blessed with, but appear as though your
friends were accustomed to every luxury, and these trifles were only
a matter of course. When a friend arrives, it is expected they need
the refreshment both of toilet and table; as soon as congratulations
are over, and their luggage arrived, show them to their rooms. Be
sure that every article needed is there before you go up. Do not be
obliged to call for water, towels, etc., but let them think the room
was in order for company before their arrival. A bit of meat relishes
well after a journey, if it can be obtained without too much trouble.
Do not hurry your guests at their toilet, but be ready as soon as they
have finished their toilet, to serve refreshments.
Allow them to propose retiring at night, instead of saying your-
self, “Our friends must be fatigued after their journey, and we will
retire early on their account.” If convenient, their room should be
put in order while breakfast is serving; if not, as soon as possible
after. Do not allow a guest ever to feel that you are putting yourself
to trouble on their account. If you make changes, do it quietly, that
it may not be noticed. It is much more agreeable to a guest to be
treated to plain fare than to feel that they are making needless
trouble.
CHAPTER VI.
CHAPTER TO HUSBANDS-EXCUSE FOR HOUSEKEEPERS.
FIRST of all you will say, Why was this chapter written? What
have husbands to do with housekeeping? If they furnish the funds
to supply the family, is not that sufficient? What more can be ex-

28
HOUSEKEEPER'S ENCYCLOPEDIA.
pected of us? We love our families, and work hard to maintain them.
Surely we cannot be expected to be housekeepers too. When we
married, we expected to find a housekeeper as well as companion in
our wife—we never agreed to carry all the burdens of the family.
True, and no true wife wishes it. We know you love your families,
and often overtask yourself, in your. unwearied efforts to maintain
them. Yet most of you, perhaps not all, in trifles that to you appear
as light as air, add, unconsciously to yourself, many a care to your
overburdened wife. It is with the hope, perhaps a vain one, of open-
ing the eyes of young husbands, before their habits are fixed, to the
importance of thoughtfulness in minor matters, to ensure the comfort
and happiness of the family circle, that this chapter is written.
Want of punctuality, particularly at the mid-day meal, is perhaps one
of the greatest of your failings. If you are able to furnish plenty of
servants, it is a less trial than where none or only one can be em-
ployed. The first object in all private families, as far as cooking is
concerned, is, or should be, to suit the gentlemen of the family, espe-
cially the head of the house. The dishes that please him most, are
the oftenest served; many times the wife exerts herself beyond her
strength in the hope of pleasing her husband, by placing before him
choice viands elaborately prepared, when by the delay of fifteen
minutes, the whole dinner, which was perhaps a forenoon's work, is
ruined. Sometimes delay is unavoidable, but usually business arrange-
ments can be made, with sufficient accuracy, to ensure punctuality,
provided its importance is appreciated. It is too often true, that
something besides the regular business detains you-politics, argu-
ments, long stories; etc., etc. These matters surely can be deferred
to a more convenient time. We have known a few gentlemen who
always closed business at a given hour, let who would be waiting,
and they succeeded in the world too. If this is the habit of a man,
his friends and customers soon find it out. It would take but a few
decided efforts to accomplish this. “Gentlemen, this is my hour for
dining," is sufficient excuse to all lovers of good cheer, and there are
but few of the lords of creation," who do not fully sustain this
character. Do you not remember, if you have been married a few
years, many times to have found your dinner spoiled, wife out of
tune, and yourself seriously annoyed, when you could, without injury
to business, or even trespassing on the laws of courtesy, have been
punctual to the moment? And again, when for important reasons
you desire the dinner prompt, you have found it far from ready, have
you not found fault, and been reproached with such want of regu-

CHAPTER TO HUSBANDS-EXCUSE FOR HOUSEKEEPERS.
29
larity yourself, as to make it impossible to keep up a proper system
in the family? If not, you are a pattern husband, whose example it
would be well for many to copy. If your wife has no servants, or not a
sufficient number to do the work of the family, her time is as precious
as yours, and the moments wasted waiting for you, must be made up
by extra exertion through the day, or taken from the hours necessary
for repose at night. You think little of this, or your practice would be
different.
FAULT-FINDING.–This too is a serious trouble, especially with
the inexperienced houskeeper. Don't find fault, if you can avoid
it, especially when the matter which annoys is before you. If
the dinner is poor, it will not be improved by ill-nature. You may
have, in selecting a companion, chosen one highly accomplished,
without a particle of household knowledge; you ought to have seen
this defect removed before marriage. Few sensible young ladies,
but would gladly educate themselves for accomplished housekeepers,
could they have the time to do so, after they have been selected to
fill the station of wife, but usually the young lady returns from
school ignorant of all household matters, and marries almost im-
mediately after; you should take a part of the blame of the house-
keeping mistakes on yourself, and charge her mother with the re-
mainder. Encouragement will go further with the young wife, than
blame. Never wish for the dishes your mother prepared for you
when a boy. There is nothing of which a wife is more jealous than
a mother-in-law's cookery ; besides, there is scarcely a doubt, that the
very dishes so much longed for, would fail to please you now. When
a boy, every thing relished with boyish zest; but now, even your
mother, noted for her cookery of the old-fashion dishes, if you have
become accustomed to the more modern styles, would be found
faulty. But suppose she was, and is now, a perfect housekeeper in
all respects, is it kind or gentlemanly to put your mother, with her
years of experience, in competition with your young and inexperienced
wife? You must bear and forbear, as very likely your father did be-
fore you, or you will never have a housekeeper in your wife. Avoid
ridicule and bringing up mistakes, however absurd, before a third
person, and never, under any circumstances, make apologies for your
wife's failings before company at the table; mistakes will be noticed
less, if passed without remark, and your wife's feelings are of more
account than the whole dinner, and your own mortification besides.
The want of order in husbands, is also a trial of no small moment

30
HOUSEKEEPER'S ENCYCLOPEDIA.
to wives; it is as easy for a gentleman to hang up his coat, put away
his overshoes, papers, books, etc., as for his wife to follow him as she
would a child, rearranging all that he lays his hand on. The want
of cleanliness, often tries patience sadly: what could have been pre-
vented by a little forethought in a few moments' time, takes hours,
perhaps, to remedy. Boots are not wiped on the rug, and soil the
carpet; umbrellas left in the hall to drain, stain the carpet; marble
hearths are stained with tobacco juice, when spitoons are at hand,
(we regret the necessity of alluding to this miserable habit;) and in
many other ways an untidy man will increase the labor of the family.
Sympathize with your wife in her trials; these are not few, although
you may wonder what she can have to trouble her. You expect her
to be ready to listen to all that troubles you in business matters,
while you are too apt to think she has no right to be tired by her
cares. If you find her fatigued, you are sure she has been doing
unnecessary work. You cannot see how a little sweeping, dusting,
cooking, washing, ironing, mending, etc., with only two to provide
food and clothing for, need to fatigue so much; think she must be a
poor manager; your mother did all her work, and never complained
of being tired; and with a good girl, the work in such a small family
ought to go on as smooth as oil. You forget that the duties she
owes to society take more time than in your mother's day; that
servants do better with an eye on them, and are often almost worse
than no help. You forget how often her head aches, for want of
the walk or ride, to which she was accustomed at her father's, and
how cheerfully she submits to your circumstances, when perhaps
she never made her own bed before she became your wife. If she
has children, she often gets no rest night or day; she never knows
freedom from anxiety and care. Would you exchange cares with her ?
You know she suffers when your brow is clouded, perhaps more
acutely than yourself, and also bears her own burdens. Do you
not feel that your wife is under a species of obligation to you, for
furnishing her with the comforts of life, and do you not think you
ought to be paid for it, by a relief, not only from hearing of the petty
home troubles, but in being waited on, while at home, with anxious
care; the slippers and gown ready by the chair, and every thing to
match, that selfish love would prompt? Do you think it necessary,
when only wife is there, to be entertaining, or is the newspaper of
more interest than her conversation? Do you know that these trifles
make up a woman's life, and that you are adding drop by drop to the

CHAPTER TO HUSBANDS-EXCUSE FOR HOUSEKEEPERS.
31
cup of care, which is fast robbing her cheek of bloom, and hastening
her departure to the land where the “ weary soul finds rest”?
This chapter is intended for the affectionate husband, one that
the world calls perfect, in this relation; not for brutes, who care only
for themselves without regard to others. Woman's nature is delicate,
and easily chilled ; many a husband will be called upon to answer for
a broken heart, and untimely death, who never dreamed of unkind-
ness or neglect. Treat your wife with the same politeness you
would were you not married to her. Too many, in public and pri-
vate, are polite to every one but their wife; this is wrong, and a
sensitive lady feels it sadly. You should not deceive your wife in
regard to your income; if sufficient to allow her luxuries, help, etc.,
she should know it; if economy is necessary, she should practise it: if
once deceived, and trouble comes, she will be constantly on the look
out for it. In short, be her companion in all things, and let the
union betwen you be perfect in every sense. As you desire her to
please you, so should you cultivate that which is pleasing to her;
never expecting the perfection in a wife, which you know she will
not find in you. There are too often good excuses for failures in cook-
ing, unknown to you. The cook-stove may be new, and as yet un-
tested, or it may prove a poor baker, either drying or burning every
thing that goes into the oven. Company may unavoidably detain the
housekeeper so long, that the intended dessert cannot be prepared. A
new dish may fail through a defect in the recipe, and in many other
ways the best efforts of the housekeeper, especially the young, may
fail. Learn to bear those petty trials, not like a martyr, but receive
with grace and good nature all reasonable excuses, or your young
wife will become discouraged, and fail to become what you so much
desire-a finished housekeeper.
CHAPTER VII.
ADVICE TO SERVANTS.
A HOUSEKEEPER should possess decision of character, good temper,
energy, system, neatness; with a thorough knowledge of the different
branches of housekeeping generally; sufficient education to enable her to
keep accounts accurately, and should understand enough of the usages of
society, to know how to order, without confusion, the daily routine of a

32
HOUSEKEEPER'S ENCYCLOPEDIA.
genteel family. She is expected to look after all the female servants in
the house, to know that they understand their duties, and discharge
them faithfully; that nothing is wasted, or destroyed by carelessness
or neglect. She takes charge of the store-room; gives out the supplies
to the cook, sees that she wastes nothing; looks over the linen, and
removes the stains before giving the soiled clothing to the laundry-
maid; examines and lays away the linen after ironing, mending all
that requires it; looks after the furniture; counts and takes the charge
of the silver; if there is no butler, does the marketing; keeps the
family accounts; etc. It is usually her duty to attend to the curing
of the meats; the preserving of fruits for winter use; the preparation
of the sweetmeats, pickles, catsups, confectionaries, etc.; to see that
the table is well laid, and the dessert arranged to send in at the proper
time. She should show herself willing to be directed, and anxious to
please the family. In giving orders, she should be mild, but firm,
never passing over wilful neglect, or any misbehavior; she should
show no partiality in the kitchen, treating all with kindness, yet re-
quiring a strict fulfilment on the part of each servant of her respective
duties. She should feel the same interest for her employers, that she
would for herself, and consider that she is responsible for all under her.
DUTIES OF THE COOK.—A first-rate cook should understand the art
of dressing meat in every manner, the cooking of vegetables, prep-
arations of desserts, etc.; should be energetic, prompt, orderly, and,
above all, neat with her cooking, as well as in her person and kitchen.
If she has no assistant, which is often the case, in moderate families, she
should so plan her work that the vegetables are ready in time to be
dished with the meat, that the one may not be spoiled, waiting for
the other. She should keep the kitchen clock full up to the town
time, and never keep the gentlemen waiting for dinner one moment.
In the morning, she should be the first person astir in the house, and
unless she has a scullion or chore-boy to do it for her, clean her grate
or stove thoroughly, make the fire, sweep and dust her kitchen, and
wipe off the stove; while the fire is kindling, should go to her
room, wash, arrange her hair, and dress neatly, and then proceed
with her breakfeast. No cook should allow herself ever to dress her
hair in the dress she is to wear about her cooking, as there is always
danger of loose hair hanging to the dress. While the family are at
breakfeast, she should wash all the dishes and kettles soiled in the
preparations for breakfeast. If fowls are to be dressed for dinner,
they should be killed, or any other preparations for dinner may be

ADVICE TO SERVANTS.
33
commenced. If any thing is needed for the kitchen, and there is no
housekeeper, make a list of the articles and send them to the lady of
the house, before the master goes out, that he may order them sent
home. Examine the meats on hand; if there is danger of loss from
longer keeping, either lay it in brine, or contrive some inethod to
cook it. See that flies do not get to the fresh meat; if it is already
blown, cut the part off without delay. In dishing dinner, serve first
such things as will injure the least by standing in the oven to keep hot,
and last that which should be eaten as soon as served ; if many dishes
are in progress, she cannot dish the whole dinner herself, without the
danger of spoiling some; therefore some person should assist her in
this. The most important dishes, making of gravies, etc., she should
take wholly upon herself, and not allow a dish sent to the table with-
out inspection. The platters and covered dishes should be heated,
ready, so that there will be no confusion attending the serving of the
viands. Each dish should be wiped, with a clean towel, before send-
ing it to the table, or spatters of gravy, butter, etc., will give the
whole an untidy look.
A cook is often nervous, especially when dishing dinner; this is a
serious failing, and can be overcome with watchfulness and system
combined; the trouble generally is, she either does not understand
her duties, lacks system, or undertakes more than with the conve-
niences furnished her she can well perform. It requires patience to
overcome difficulties in every station in life, and perhaps the cook,
living as she does over a heated stove, constantly anxious for the suc-
cess of her dishes, feeling tried with failures which nust sometimes
occur, requires a double amount to enable her to perform her duties
cheerfully, with comfort to herself and others. There is certainly
nothing more uncomfortable in a family, than an ill-natured disoblig-
ing cook, ready to snap at every person coming into her domain, like
a cross dog gnawing a bone. The cook, too, can destroy and waste
more than any other servant in the family, unless she feels the import-
ance of being faithful in small things, without realizing that she is
failing in any part of her duty to the family who employ her, and would
be highly offended at even a hint of the fact, when at the same time,
did she realize the truth, she would herself be the first to correct it. It
is not that servants have no wish to be faithful, that they so often fail,
but because their consciences are uneducated in these respects; a care-
ful and consistent mistress, who shows she is willing to do her duty
to her servants, can, by proper instruction, enlighten them, and so
impress their minds with the importance to themselves, as well as
2*

34
HOUSEKEEPER'S ENCYCLOPEDIA.
others, of fulfilling their duties conscientiously in every matter that
comes within their province.
CHAMBERMAID.-The chambermaid is generally also the house-
maid; she is expected to make up the beds, do all the other part of
the chamber-work, sweep and dust the parlors; wipe the paint, etc.
In most small families, where few servants are employed, she sets the
tables, waits at dinner, cleans the silver, and assists in the ironing.
When her duties are various, she will find it very important to be up
in good season, that the parlors may be arranged, before the family
leave their rooms. If the cook or laundrymaid waits at breakfast,
she should, while this meal is being served, air the chambers, shake
up the beds, carry down the slops, and wash the chamber-crockery.
If she has the charge of the dining-room, putting it in order is her
first work after breakfast; when this is finished make up the beds,
sweep and dust the chambers. The next thing in order is the sweep-
ing and dusting of hall and stairs; and lastly, the porch or portico.
After this, a pail of clean suds should be prepared, and every spot of
soil on the paint be removed, wiping each place wet with the suds,
with a soft dry cloth. If any spots are to be seen on the carpets, let
them be rubbed out; and if the windows are dusty, or fly-specked,
cleanse them. (See HOUSE-CLEANING.) If it is her duty to wait at
dinner, she should change her dress, after arranging her hair, etc.;
putting on a neat print, with a white apron: nothing looks more silly
than a table-waiter decked in finery. A chambermaid should particu-
larly guard against curiosity; never meddling with any thing belong-
ing to ladies occupying the chambers, or using their combs, etc. The
dress of a chambermaid should never look soiled; as her work is neat,
there is no excuse for a slovenly appearance. Particular directions
on the care of chambers will be found in another part of this work.
LAUNDRYMAID.-Directions for washing are contained in another
chapter of this work; but a few hints farther on this subject, may
not be deemed superfluous. The laundrymaid will do well to bring
in, the evening before washing, as much water as her extra tubs,
etc., will conveniently contain. She should know that all her wash-
ing apparatus is in order; that she has in the house, soap, starch, in-
digo, or whatever she may need on the morrow. She should rise
very early to enable her, in winter, to dry the linen the same day
it is washed; and, in summer, to secure the cool of the morning for
the most fatiguing part of the work. The clothes should be hung up
systematically on the line, the shirts and articles to starch by them-

ADVICE TO SERVANTS.
35
selves so that, when taken down, the folding can be done without
handling them twice. If any part of the linen is necessarily hung in an
exposed part of the yard, let the table and bed linen be selected to
occupy that part of the line. As fast as the clothes dry, bring them
in, and lay them on a clean table. If possible, fold as many of the
plain clothes, the evening after washing, as can be ironed the next
day. In ironing, be careful not to break buttons or bend hooks. (See
DIRECTIONS FOR WASHING, STARCHING, IRONING, ETC.)
NURSEMAID.—A very young person should never be trusted with
the entire care of children, especially infants. It requires more judg-
ment and experience than they usually possess, to fill a place of such
importance in the family. Many children have been ruined for life,
by employing young girls to take the charge of them. A woman
employed to take the care of children, should be possessed of good
common sense, a kind heart, decision of character, without being
stern ; an agreeable countenance, without deformity of eye or impedi-
ment of speech. She should be a person of known integrity, and
particularly truthful. Her health should be robust, particularly if the
children occupy the same room ; expert with the needle, and in per-
son scrupulously neat and orderly. It is the duty of the nursemaid to
wash, dress, and feed the children; to join them in their sports; amuse
them by pleasant stories; walk and ride with them at stated times;
and attend to all their habits. A judicious nurse will not be governed
by the children, neither will she find it necessary to resort to corporeal
punishment. She should carefully avoid irritating, or bringing into
notice forbidden objects; but for the child's sake, should never give
up to its caprices. If the same nurse has the charge of a child the three
first years of its life, she can form its character at will, that is, always
provided her influence is not interfered with. If the nurse is pas-
sionate, untruthful, deceptive, or superstitious, the child will be tainted.
Many a person suffers through life from the superstitions received
from the nurse in babyhood. She must carefully watch the child's
diet, allowing what appears to agree with it only. If teething, the
state of the bowels must be particularly noted. If it has taken cold,
its breathing must be watched with care. If infectious diseases are
prevalent, the symptoms must be looked for; and in many other ways,
a good nurse will, with watchful, zealous care, look out for the well-
being of the little ones under her care. (See INFANTS.)
MAID OF ALL WORK.-Most people employ but one female assist-
ant in the kitchen, and but few employ three; unless there are a

36
HOUSEKEEPER'S ENCYCLOPEDIA.
number of small children who need the constant attention of a nurse.
The maid of all work is expected to cook plain food well, the mis-
tress usually preparing desserts, making cakes, sweetmeats, pickles,
etc.; she also expects to assist, if the family is large, on washing day,
takes care of the parlors, etc. Unless the help is efficient, she expects
to teach her, and if the help is naturally intelligent, she soon becomes
expert in all the branches of housework. Each servant in the family
adds to as well as performs her part of the labor of the family;
and in families where so much is to be done that each department re-
quires its especial servant, it is usually the case that the work for
each is perhaps harder than that performed by the one assistant in a
small family, besides being much more healthy from its variety.
It is much more fatiguing to be employed in one steady routine than
to work more hours with constant change; no females show better
health than our country girls, hastening from one thing to another,
from morning till night-washing, baking, ironing, etc., as each
day's duties come around. Every effort should be made to lighten
the kitchen burdens: the wood and water should be near; the kitchen
and dining-room, if possible, should be on the same floor with the
cellar. Punctuality in meals is highly important, and where three
meals are prepared, an early breakfast is a great lift to a day's
work. The maid should learn to save steps. When clearing and set-
ting table, use a small waiter to carry the articles needed, instead of
taking one thing at a time. Sheets can be nicely pressed by laying
them under the ironing sheet while doing the other part of the iron-
ing; and in many ways steps can be saved and fatigue avoided while
performing the labor fully as well. The situation of maid of all work
is more pleasant, in one respect, in the family than that of cook,
chambermaid, etc., in large families; she is by herself, and not
troubled by the petty quarrels which are almost always occurring be-
tween servants of the same household. When her day's work is over
she has nothing to trouble her; she can sew, read, or in some other
pleasant manner spend her evenings; while usually where a number
fill the kitchen, the time, if not wickedly spent, is foolishly wasted.
DRESS OF SERVANTS GENERALLY.-Never ape those who employ
you. You are much more respectable in a plain dress than if decked
in silks. A plain but neat dress would become you much better than
showy finery; but, however you may choose to dress when going
out, never appear about your work in any thing the least approach-
ing to finery ; let your hair be always smooth, and your dress neatly

ADVICE TO SERVANTS.
37
fitted and well made, of a material that will wash without injury.
When waiting at table, ironing, or baking, a white apron looks both
neat and becoming. Always have a neat sun-bonnet to wear when
doing the errands of the house; keep your feet neat, wear light shoes
in the dry season, but guard against wetting your feet washing days.
Bathe your person often, particularly the feet; being over the stove
heat so much as is necessary for you in your several duties, occasions
your feet to perspire so much as often to make you disagreeable.
India-rubbers, too, have the same effect if constantly worn, and are
very unhealthy.
CHAPTER VIII.
CARVING.
BUTOHERS divide a bullock into eighteen different parts. Sirloin,
which is the best part of the animal, extending from the rump to the
fore ribs; rump, which lies back of the sirloin; fore ribs, between the
sirloin and middle ribs; middle ribs, between the fore ribs and chuck
ribs; chuck ribs, between the middle ribs and sticking place; stick-
ing place, between the chuck ribs and cheek; thin flanks, the belly
under the sirloin ; brisket, under belly, below the ribs; edge bone,
under the rump; buttock, under the edge bone; mouse buttock,
under the buttock, being part front of edge bone and buttock, and
back of the thin flanks; leg of mutton piece, on the fore shoulder,
between the chuck ribs and shin; shin, the lower part of the fore-
leg; leg, the lower part of the hind-leg; cheek clod, on the breast
below the sticking place; thick flank, the front and upper part of the
hind-leg. Besides these parts, there is the heart, the liver, tongue,
palate, sweetbreads, kidneys, skirts, and tripe. The tripe is the pre-
pared stomach. The sweeetbreads are situated between the bottom
of the stomach and vertebræ of the loins, extending from the liver to
the spleen. The skirt is the respiratory muscle which divides the
throat into two cavities: the thorax and the abdomen.
The best roasts and steaks come from the sirloin. The best slices
are cut near the ribs, extending from five to eight inches on the side
of the beef. These steaks are called "Porter-house steaks." Next
the porter-house comes sirloin. The whole ham is used for dried
beef. The best boiling pieces of corned beef come from the brisket.
Good steaks are also cut from the fore shoulder. The best soup bone

38
HOUSEKEEPER'S ENCYCLOPEDIA.
is the shank of the hind leg, called the leg by butchers. The part
called the sticking piece, is usually boiled for mince pies.
The terms butchers use in dividing a calf are, loin, (kidney end)
loin, (chump end,) fillet, hind knuckle, fore knuckle, neck, (best end)
scrag, blade bone, breast, brisket, head, pluck, liver, light, or lungs, heart,
sweetbreads; the largest of which is called the throat sweetbreads,
and the smallest the wind-pipe sweetbreads; the rennet or stomach, and
the feet. The loin chump end lies from the end of the backbone to
the kidney loin; next to this from the backbone to the breast, and
between the chump loin and the best neck end. The scrag lies
between the head and the best neck piece. The brisket is below the
scrag on the front. The breast is the belly; the fore-knuckle is the
fore leg; the hind knuckle is the hind leg. The fillet lies between
the hind knuckle and the chump loin, and extends to the breast. The
feet embrace the leg to the knee. The head embraces the brain and
tongue. The fillet is usually stuffed and roasted. The loin, breast and
shoulders are roasted plain. Pies are made from the breast or neck.
Cutlets are cut from the fillet. Pot-pies are made from the neck;
stews from the knuckle; soups from the feet.
The parts of a lamb are fore and hind quarters. The fore quarter
includes one shoulder, with half the neck and breast, and the hind
quarter consists of one leg, and half the loin. A leg of lamb is usu-
ally boiled, also the shoulder. Whole quarters are roasted.
Mutton is cut up by the butchers into the leg, loin, (best end)
chump end of loin, neck, (best end,) scrag, shoulder, breast. The leg
is boiled ; also the neck. The shoulder is stewed. The two loins are
roasted together, and are called a saddle of mutton.
The butchers divide the hog into the spare rib. It lies between
the head and fore-loin, and is usually roasted. The hands are the fore
shoulders; the spring is the belly, the legs or hams, the fore and hind
loin, between the leg and spare rib. The leg is boiled or roasted ;
when salted is called a ham. A hand is usually fried, and when salted
is called a shoulder. The belly pieces and loins are fried or baked;
when salted, the bones should be removed. The head and feet are
best boiled for souse or head-cheese. The tenderloin makes the best
steak.
DIRECTIONS TO CARVE A ROAST OF BEEF.—The knife should be of
good steel, and sharp, and not too heavy. A large heavy-handled
carving-knife is very awkward to manage. The platter containing
the beef should be near the carver, that he may not be obliged to

CARVING.
39
reach over the table. His seat should be high, or if not, he may be
allowed to stand while carving. In a sirloin of beef, cut the out-
side pieces thin, lengthwise of the bone, drawing the knife through
with a quick movement, and laying them in order on the platter, until
there are as many slices cut as there are persons to be helped. Now
cut the inside meat in the opposite direction, cutting across the bone,
laying the slices, which should be very thin, in order by themselves.
When filling the plates, give each person an outside und inside piece,
that the beef may be equally enjoyed by all, but do not overload the
plates, nothing destroys a delicate appetite sooner than an overloaded
plate. If the slices are large, divide them.
To CARVE A LEG OF MUTTON.—Lay the joint back down; cut the
first slice across the lower part, about one-fourth of the distance be-
tween the knuckle and cramp bone. Cut the slices towards the
thickest part, until it is sliced to the bone. Then cut the thin part
near the thickest part until it is sliced to the bone. Then cut the
part near the knuckle lengthwise. The best pieces are in the thickest
part of the leg, but those near the knuckle are miserable cold. If any
is left, let it be the thickest and best part.
To CARVE A HAUNCH OF VENISON.-Place the joint lengthwise on
the platter, bringing the thickest part nearest the carver. Make the
first cut to the bone across the haunch, about one-fourth of the dis-
tance between the knuckle-bone, and the extreme end of the haunch;
then cut slices lengthwise from the first cut to the bone at the oppo-
site end. A haunch of mutton is carved in the same manner.
To CARVE A SADDLE OF MUTTON.-Cut the slices lengthwise from
end to end on each of the back-bones. If too large, divide them, and
give each person a bit of fat from the sides.
To CARVE A LOIN OF VEAL.—Carve exactly as you would a sirloin
of beef, except this: the carver turns over the loin, and removes both
kidney and fat, before cutting any slices. These are helped with the
veal.
To CARVE A SHOULDER OF MUTTON.-Lay the joint on the platter,
with the back uppermost. Cut the leanest parts to the bone across
the joint. The most. delicate slíces are cut each side of the blade-
bone. The most tender of the meat is under the blade-bone, and the
best fat lies at the under part of the thick end. A shoulder of veal
is managed much as a shoulder of mutton.

HOUSEKEEPER'S ENCYCLOPEDIA.
To CARVE A FILLET OF VEAL.–Give to each person a thin slice
cut through, with the dressing and some of the outside.
To CARVE A BREAST OF VEAL. -The ribs should be separated
from the brisket. Cut the small bones and serve them, divide the
long ribs, and help to suit the different individuals at the table.
To CARVE A LEG OF LAMB.-Carve as a leg of mutton. Lay it
in the platter back down.
To CARVE A FORE QUARTER OF LAMB. The cook should cut round
the shoulder, and lift the meat without marring the joint; and crowd
in between the ribs butter, pepper, salt, and, if relished, lemon juice;
then replace the shoulder; put a ruffle of paper on the joint, lay it on
a clean dish, and send it to the table. It is first cut similar to a shoulder
of mutton; then the neck is separated from the ribs, and served ac-
cording to choice.
To CARVE A HAM.-Lay the back up; cut slices as thin as possible
near the middle of the ham to the bone; and also near the thin end
of the ham. Help a bit of lean and fat together.
To CARVE A BOILED CALF'S HEAD.-Calf's head consists of a
number of choice parts; which should be divided so that each person
may have a share. The sweetbread lies at the fleshy part of the neck-
end. Cut slices across the cheeks to the bone lengthwise. Remove
the eye with the point of the knife from the socket; divide it and
help those with it who prefer it. Remove the jaw-bone and carve
the lean meat under it. The palate lies under the head, and by some is
much esteemed. Divide the parts, giving every person some of each.
To CAPVE A TONGUE.—The best slices are midway between the
root and the tip of the tongue. Cut the tongue through, dividing it,
and slice quite thin; help those who desire them, to the fat and
kernels.
To CARVE A ROAST Pır.-If the pig is served whole at the table,
the carver first removes the head, striking the neck joint; this is
laid on a plate, and divided for those who prefer that part of the pig.
It is then laid open at the back-bone from neck to tail, and laid crack-
ling side down. After this is done, divide the ribs, and serve a part
of the crackling and dressing to each person. If the pig is partly
carved by the cook, the carver may finish as already directed.

CARVING.
To CARVE A FOWL.-Place the fork firmly into the thick part of
the breast; take slices from each side of the breast-bone, extending
the whole length of the fowl; joint and remove the wings, and divide
them at the first joint. Divide the ligaments of the legs, and twist
them out of their sockets, and separate them at the first joint. Now
enter the point of the knife at the breast in the direction of the merry-
thought or wish-bone, which is displaced by lifting the bone, and
pressing backward. The collar-bones, which lie on each side of the
merry-thought, must now be lifted up by the knife, at the broad end,
and forced towards the breast-bone, until the part to which they are
fastened, breaks off; cut through the ribs on each side, and remove
the breast. Now turn up the back-bone, and press the knife firmly
across it near the middle, lifting the lower end at the same time with
the fork, until the bone gives way; then turn the lower end of the
back from the carver, and remove the bones from each side; this
is easily done by placing the point of the knife on the place where
the side bones are joined to the vertebræ. There is much choice in
the parts of a fowl: the white meat being esteemed the most deli-
cate; some, however, prefer the dark meat. The drum-stick is the
coarsest part of the fowl. Duck is carved in the same manner, as also
prairie-hens.
To CARVE A TURKEY OR GOOSE.-The art of carving these consists
in cutting as many slices as possible from them without cutting up the
carcass. The wings and legs are removed in the same manner as
fowls. When the carcass is divided, proceed as directed in carving
fowls. Pheasants are carved like a turkey; cut as many slices from
the breast as possible.
PARTRIDGES are carved like a common fowl; though the merry-
thought is never removed unless the bird is unusually large.
To CARVE PIGEONS AND QUAILS.-All birds of this size are divided
in the middle of the back. Blackbirds are served whole.
TO CARVE A HARE OR RABBIT.-In this country the hare is seldom
served; it is carved the same as à rabbit. Enter the knife at the
shoulder on each side of the back-bone, and cut lengthwise the whole
length of the animal, dividing it in three different parts; then divide
the back-bone of a rabbit into two and that of a hare into four parts.
The back and legs of a hare are the best parts, although the shoulders
are much prized by some. The best parts of a rabbit are the back

42
HOUSEKEEPER'S ENCYCLOPEDIA.
and legs. Some prefer removing the head of a rabbit before sending
it to the table.
To CARVE FISH.—To carve fish well a fish-trowel is very necessary,
as with this instrument they may be carved without breaking the
flakes.
To CARTE A Cod's HEAD.-Cut slices from the fish through the
back, reaching half down the sides. Commence to cut the slices some
few inches from the head, and serve with them a part of the sound,
which lies under the back-bone, and lines it. The most of the head
is considered very fine. The palate and soft part about the jaw-bone
are much esteemed.
To CARVE SALMON.-Cut salmon lengthwise, as also all other
short-grained fish. In serving this fish, do not help one person to the
thick and another to the thin part, but divide the two parts equally.
To CARVE HADDOCK.—This is a long-grained fish, and the slices
should be cut round the body.
TO SERVE MACKEREL.—Cut slices of this lengthwise, from the head
to the tail.
TO SERVE A BAKED FISH.--If the grain is coarse, pass the fish-
trowel through, taking round slices with the dressing. If fine-
grained fish, cut them the other way, and serve some of the dressing
with it.
TURBOT.—Enter the fish-trowel at the head, and press it along the
back-bone the whole length of the fish. Slices may then be served
from the back-bone to the fins on both sides, those nearest the centre
being most prized. When the upper side is served, lift the back-bone
with the fork, and divide the lower part in the same manner. The
fins are considered the most delicate, a portion of which should be
served with the other part of the fish.
TO SERVE EELs. These are cut into pieces through the bone;
the middle slices are the choice bits.
Pan Fish.-If very small, they are served whole; if large, they are
cut in pieces by the cook before frying.
To Serve Soup.-If soup is served for a first course by the carver,
he should pour but one ladlefull into a plate. Persons are often
overtaxed to get rid of the contents of their soup-plate.

PART II.
NUTRITION.-ELEMENTS OF FOOD.-MARKETING.
CHAPTER I.
NUTRITION.
creatic Shyme, which, passing a uniform pas
NUTRITION consists in the process by which food, taken into the
stomach, is changed and prepared to repair the natural loss of the
system. The first change is produced by a substance or juice, un-
like any other, placed in the stomach of each animal by the All-Wise.
It is called Gastric Juice, and is said to consist of hydrochloric acid,
gastric mucus, and water. It is very powerful, reducing all sub-
stances capable of digestion to a uniform paste of a grayish color,
called Chyme, which, passing into other organs, meets Bile, Pan-
creatic Juice, and other acids, and changes to a milky substance
called Chyle, which, in its turn, being taken up by minute vessels called
Lacteals, goes through another transformation, until it finally reaches
and is united with the blood, and by it is carried to every part of the
body, thoroughly renovating the system in its course. It is a well-
known fact, that the animal system experiences a daily waste; but
few are aware to how great an extent it may be said we decay to
exist. It is thought we so entirely change, that in a few years
every part of the original matter composing our body is consumed,
its place being occupied by entirely new formations. This constant
loss must be supplied by elements similar to those already exhausted,
or wearied nature, unable to do its appointed work, retires in dis-
gust, leaving premature age, or death, master of the field. There is
a continual war between the oxygen of the air and the body; every
breath we breathe, or muscle we exert, a portion of our blood is used

44
HOUSEKEEPER'S ENCYCLOPEDIA.
up by this oxygen. It does not, however thus exhaust without a
return: it is by this battle between the oxygen of the air and the
carbon of the blood, that animal heat is evolved; when this ceases
entirely, death is sure to be the result. This it is that kills the frozen
man; as long as any carbon remains in the system, heat will certainly
be evolved. A man with a hearty breakfast can much better with-
stand the piercing blasts of winter than one with his stomach empty.
The oxygen, in the case of a freezing man, first consumes the fat,
then the lean, and lastly the brain; when all the carbon is destroyed,
or consumed, the body soon sinks to the temperature of the atmos-
phere, and death ends the strife. In the words of Liebig, “ the animal
body acts as a furnace, which we supply with fuel. It signifies
nothing what intermediate forms food may assume, what changes it
may undergo in the body, the last change is, uniformly, the con-
version of its carbon into carbonic acid, and of its hydrogen into
water; the unassimilated nitrogen of the food, along with the un-
burned, or unoxidized carbon, is expelled in the urine, or in the solid
excrements. In order to keep up in the furnace a constant tempera-
ture, we must vary the supply of fuel, according to the external
teinperature-that is, according to the supply of oxygen. In the
animal body, the food is the fuel: with a proper supply of oxygen, we
obtain the heat given out during its oxidation or combustion. In
winter, when we take exercise in a cold atmosphere, and when, con-
sequently, the amount of inspired oxygen increases, the necessity for
food containing carbon increases in the same ratio; and by gratify-
ing the appetite thus excited, we obtain the most efficient protection
against the most piercing cold. A starving man is soon frozen to death;
and every one knows that the animals of prey, in the arctic regions,
far exceed in voracity those of the torrid zone. In cold and tem-
perate climates, the air, which incessantly strives to consume the
body, urges man to laborious efforts, in order to furnish the means
of resistance to its action; while, in hot climates, the necessity of
labor to provide food is far less urgent.” “According to the preced-
ing exposition, the quantity of food is regulated by the number of
respirations, by the temperature of the air, and by the amount of
heat given off to the surrounding medium.”-See Liebig's Animal
Chemistry, p. 16. But heat is not all that is wanting to repair the
wastes of the system ; we need food, not only to create heat for
warmth, but to renew the wastes of the body caused by the labor of
each day. The food best adapted to give strength furnishes the least
heat, and that which the soonest furnishes heat strengthens the

NUTRITION.
45
least. Blood is the same heat at the frigid zone as the torrid. The
same proportion of the heat-giving properties united with the oxygen,
is necessary for all climes. The more oxygen we inhale, the more
food is needed; the warmer we dress, the less heat does our body
give off to surrounding objects. The blood flows through the lungs
at the rate of fifteen hundred pounds every hour, or twenty-five
pounds each minute. It meets there the air, takes up its oxygen,
and rushes on its way, carrying and equally distributing warmth to
every part of the body. But although, as has been stated, the gas-
tric juice is capable of reducing to paste, and the other juices to
blood, every digestible article taken into the stomach, it is not capable
of converting the properties of any food to the properties of any
other. It cannot make fibre-creating substances heat-giving, or
heat-giving fibrous. It cannot change poison to healthy nutriment,
or make healthy food injurious. Our stomachs have not the power to
choose what shall flow through the veins of our body, and what shall
be discarded. Many imagine, if food digests, it is all that is needed
to produce the desired result; when often the food is of such a na-
ture as to seriously inconvenience the body for days and weeks.
The brain is as seriously affected by our method of living as any
other part of the body. The irritability of children often arises from
improper food, and many nervous persons are thus affected by the
same cause. The amount of nourishment absolutely necessary to
sustain in health the animal body, is varied, as has been seen, by the
amount of oxygen respired, and otherwise taken into the system
through the pores of the skin ; more oxygen being taken into the
system in cold weather than warm, as the atmosphere in summer,
containing more moisture than during the cold of winter, is received
by the lungs, filling the same space which in winter is occupied by
pure air alone. Thus the amount of oxygen consumed in cold
weather must be proportionably greater than during the warm
months of summer; consequently more nourishing food, rich with
carbon, is needed during winter to sustain health than during the
warm season. Here is seen the wisdom and goodness of our Creator,
as is expressed most beautifully by the Psalmist, when he says:
"These all wait upon thee, that thou mayest give them their meat
in due season.” During the warm months of summer, while most
of the animal creation are rearing their young, and consequently out
of season, vegetables are in their prime, affording nearly or quite all
the food absolutely essential to man. Comparatively few of the
esculent vegetables can be preserved in perfection for a great length

46
HOUSEKEEPER'S ENCYCLOPEDIA.
of time, while the grains and a few seeds most rich in the principal
elements, can be preserved, with proper care, in any climate, for
an indefinite period. To the inhabitants of the frozen regions,
where vegetation is almost unknown, animal food is found to be
most conducive to health and comfort, containing a very large per-
centage-over sixty per cent.—of carbon; while the natives of the
south, feasting on their delicious fruits, containing not over twelve per
cent. of this heat-giving property, enjoy health and happiness on a
diet that would soon destroy the northerners. Should the natives of
the warm regions follow the example of travellers, creating artificial
appetites by stimulating condiments, so that the use of animal food
would become universal, diseases more terrible than any that have
yet visited our globe, would, undoubtedly, be the consequence of this
transgression of the laws of nature. The inhabitants of the extremes
furnish to us an example in respect to diet it would be well to
follow. We have to be sure, more latitude in the selection of food,
yet we should remember that our food is prepared for us by the
Almighty with particular reference to each season, and were we
to follow the dictates of reason, from infancy to old age, all things
being equal, a perfect organization of the body, with strong nerves
and vigorous intellect, unshackeled by dyspeptic hypochondria, with
a healthy, happy old age, would be the result. It is not only impor
tant that the proper food is chosen, but that it is taken at proper
intervals. No doubt the old fashion of twelve o'clock dinners is, to
persons taking exercise, most conducive to health. If late dinners are
the most convenient, lunches should be taken at eleven or twelve.
Infants and children need food oftener than adults, as they breathe
oftener, and therefore consume more oxygen in proportion to their
size than adults. Persons, whose respiratory organs are debilitated
by disease, or are naturally weak, consume less oxygen than those of
a contrary formation, and consequently require less food containing
carbon.
In selecting food, avoid too much sameness, not only as to the
articles of food, but to the elements of which they are composed.
Variety is necessary, as a want of appetite for one kind of food, used
constantly for a length of time, fully shows; nature craves, usually,
what it requires. The brute creation understand this law of the sys-
tem, seeking change, often wandering to different parts of the pasture
for new herbage, eating sand, visiting salt licks, sulphur springs, etc.
The chapter following will, we hope, with what has already been
stated, enable the housekeeper wisely to select such food as will best

NUTRITION
47
secure the health and comfort of each member of her family, accord-
ing to their different occupations, ages, and state of health. Food can
be so varied, in the arrangement of the several courses, as to furnish
at each meal all the essentials needed by the family. But, too often,
this is entirely lost sight of, and the several dishes served, though
differing much in taste, possess in themselves the same elements, fur-
nishing to the body but a small part of the food needed to enable
nature to carry out in perfection the purpose for which the several
elements of food were created.
CHAPTER II.
ELEMENTS OF FOOD.
Ir is as absolutely necessary to the healthy growth of vegetables
as animals, that the waste going on without interruption in all grow-
ing vegetation should be supplied by elements corresponding to those
constantly exhausting; and here we see the wisdom and goodness of
the Creator in adapting one part of his creation to meet the wants of
the other, having formed animals and vegetables sufficiently analogous
to possess independently in themselves all the nutriment needed for
each other, except that to which each has access, namely, air and
water; the latter, however, is furnished in some measure to each by
the combination of the oxygen and hydrogen received with their ali-
ment. All animal food is rich in the four most essential elements to
man, namely, carbon, oxygen, hydrogen, and nitrogen; it also con-
tains many other very important elements to our well-being; as
phosphorus, sulphur, chlorine, potassium, lime, iron, and water, which
is a compound. Phosphorus is to be found in all animals in the state
of phosphoric acid. This, united with lime, forms the phosphate of
lime, never absent from bone. Sulphur is to be found in all animal
substances; it is this that in the egg blackens silver. Chlorine is one
of the parts of salt, which is composed of chlorine and sodium. Po-
tassium is found in a very small degree in animals, and is the base of
potash. Lime united with phosphorus has been noted. Iron, in the
state of oxide, is found in minute portions in all animals. Water,
composed of hydrogen and oxygen, is found ready formed. Blood
contains 80 per cent. of water, and flesh 75. It is calculated that the
human body makes up three-fourths of its weight in water. These
are called the elements, and the four first named are the principal,

48
HOUSEKEEPER'S ENCYCLOPEDIA.
or essential elements. The following are called the proximate princi-
ples of animals: fibrine, gelatine, albumen, oils and fat, osmazome,
casein. Fibrine is the fleshy part of meat when freed from fat; it is
the basis of the meat, and when boiled only sufficiently long to become
tender, united with its gelatine, it is nutritive and strengthening.
Gelatine is that part of the animal which, when dissolved and ex-
tracted by long boiling, forms a jelly. It is found in all animals in
the form of membranes surrounding the fibres of the muscles, in
bones, and in the skin. It does not unite with fat, but causes oil to
unite with water, forming a milky liquid. When fat rises to the top
of soups, it is because the soup is too weak. Albumen is found the
most pure in the white of egg. There are in animals a solid and
fluid albumen. It contains carbon, hydrogen, oxygen, and nitrogen.
Oil or fat consists of carbon and hydrogen, but little, if any, nitrogen.
Osmazome is procured from an extract of meat. It is this that gives fla-
vor to roasts, soups, etc. Casein is found in curds of milk, coagulated
with rennet; it is easy of digestion, and nutritious. As a general
thing, large animals are of coarser grain than small. Young animals
contain more gluten than old. This is the reason why a young
chicken boils tender sooner than an old hen. The flesh of the female
is more delicate than the male. Beef are never considered prime be-
fore they are six years old. Each animal, unless stall-fed, is out of
season when herbage is poor, or when rearing their young. No
flesh is as sweet and healthy as that from animals fattened on grasses.
The mode of killing has a great influence on the beef. What-
ever tends to destroy or exhaust the irritability of the muscular fibre
suddenly, hastens decay. This will be found to be the case when
animals are heated by exercise just before killing Animals should
be well bled; they should be kept fasting until the stomach is en-
tirely empty of undigested food. Beef should fast a day or two;
smaller animals one day. Fowls from noon until morning, and others
in the same ratio. Vegetables contain always carbon, oxygen, hy-
drogen, and generally more or less nitrogen, though often in minute
quantities. They also possess in themselves many other important
substances ready formed, called the proximate principles of vegetables.
Esculents are rich in the first five of these principles, starch, gluten,
albumen, sugar, oils, tannin, acids, alkalies, jelly, and many others not
connected with our subject. Jelly, as all housekeepers well know, is
to be found in all fruits, but more particularly in the currant, apple,
gooseberry, cranberry, and quince, of the American fruits. Oils are
found in the olive, almond, peach, nectarine, the outer peel of the

ELEMENTS OF FOOD.
49
lemon and orange, in aromatic herbs, etc. The acids give flavor to
fruit; they are, the malic of the apple, citric of the lemon, tartaric
of the grape. Acetic is found in many fruits: the acid of common
vinegar, tannic, is found in tea, coffee, and the barks of several trees.
In tea, it is united with theine. Besides, the poison acids, oxalic of
the sorrel, and prussic of the cherry. The two latter are never found
in a pure state, and are extremely poisonous. The apple and pear
are considered useful with other food; when cooked are slightly lax-
ative. The quince is cooling, astringent, and strengthening to the
stomach. The peach is healthy and agreeable when fully ripe.
Cherries should be used sparingly, unless very ripe, and even then
prove injurious to weak stomachs in a raw state. Oranges are agree-
able, cooling, and healthy. The lemon is cooling and grateful. The
pineapple has, in its juice, caustic properties, and is less healthy, es-
pecially in this country, where it is never found in perfection, than either
of the abovementioned fruits. Grapes are very delicious and nutri-
tive when ripe; they stimulate and strengthen the stomach, fresh or
dried as raisins. Currants are very cooling and useful to the
stomach with other food, either fresh or in jellies. Muskmelons are
not considered very healthy; watermelons more so. Cucumbers are
cold, and not easy to digest; they should be highly seasoned, and
served with other food if eaten ; weak stomachs should avoid them
entirely. Figs are very nutritive and agreeable if fresh. Tamarinds
contain potassa, gum jelly, citric acid, tartaric acid, malic acid, and
are useful in cooling drinks. Cabbages are difficult to digest for weak
stomachs, but to most persons are wholesome when cooked perfectly
tender. Peas are highly nutritive, though, when ripe, more difficult to
digest than ripe corn. Beans are more nutritive than most vegetables;
they are too much so for weak stomachs; dyspeptics should avoid
them. Potatoes are wholesome, they contain a great amount of
starch, and are relished by all. Turnips contain but little nutriment.
Carrots contain a great amount of sugar and little starch. Parsnips
contain more sugar than any of the roots mentioned; they are the
best flavored when grown on poor or rather light soil. Beets are not
considered wholesome unless used very young; old beets are stringy
and hard to digest. Onions contain nutritive mucilage; they are
also strengthening to the stomach. Asparagus is light, and digests
with ease, but is not particularly nutritive. Lettuce is a cooling
vegetable, and useful in correcting other food; should be used as
salads. Celery is not considered nutritious, but can be used with
moderation without injury. The herbs are all useful in their places,

50
HOUSEKEEPER'S ENCYCLOPEDIA.
in the preparations of various dishes which would be insipid without
them. The two following tables will give some idea of the value of
the different kinds of food mentioned by them. The first is by Lie-
big, and the other by Sir H. Davy. Not all the vegetables used can
be mentioned in this work; only those in general use have been
touched upon, not scientifically, but merely statements drawn from
science, showing how they range as nutritious food.
Liebig's Table for every ten Flesh-giving parts.
Flesh-giving. Warmth-giving.
10
40
10
10
10
Human Milk,
Cow's Milk,
Lentils, .
Horsebeans,
Peas, .
Fat Mutton,
Fat Pork,
Beef,
10
10
10
10
Hare,
.
50
Veal,
Wheat Flour,
Oat Meal,
Rye Flour, .
White Potatoes,
Black Potatoes,
10
10
57
10
10
Rice,
86
115
123
130
10
Buckwheat Flour,
Extract
or
Gluten
Whole
Quantity
of
Soluble
or
Nutritive
Matter.
I'Saccharine
Matter,
Mucilage.
or
or
Albumen.
Matter
rendered
insoluble
during
evaporation
225
60
87
109
103
955
920
743
792
570
574
250 to 2001
148
136
99
739
790
641
645
426
501
From
200 to155
Wheat,
Barley,
Oats, .
Rye, ·
Beans, .
Dry Peas,
Potatoes, .
Beets, red,
White Beet, .
Parsnips, .
Carrots,
Turnips, .
Cabbage,
35
.
22
From
20 to 15
120
119
From
40 to 30
14
14
90
l
98
42
95
34
24
73
The above is but a part of the table drawn up by Sir Humphry

ELEMENTS OF FOOD.
51
Davy, published in his work on agricultural chemistry; but it is
sufficient, as we think, to guide housekeepers in selecting such arti-
cles of diet as will suit their respective families. Those who wish
farther to consult this table, are referred to the original work.
CHAPTER III.
MARKETING.
Good Ox BEEF is known by its having a loose grain, red meat,
and rather yellowish fat. Beef from the cow has firmer grain, whiter
fat, and less color to the meat. When the animal is too old or ill-fed,
the lean part is a dark red, and the fat hard and skinny, and in very
old animals there will be seen running through the ribs a sort of
horny substance. When meat rises quickly after being pressed by the
finger, it may be considered prime; on the contrary when the dent
made by pressing rises slowly or not at all, the beef is poor.
VEAL, to be fine, should be white, though dark-colored veal is
often good. It is said butchers bleed calves to make the flesh white.
If the fat enveloping the kidney be firm and white, the meat will in
all probability be good. Overgrown calves are not considered as del-
icate for veal as small fat ones. Veal will keep but a short time, and
to be healthy must be used fresh. When decay commences, the fat
softens and the meat presents a spotted appearance, losing its solidity
of grain, and the dent remains when pressed with the finger.
MUTTON.--Sheep should be slaughtered about five years old, though
often killed younger. In young mutton the flesh is quite tender, and
when very old it wrinkles. To be prime the flesh should be red and
firm, the grain close, and the fat white. Great care should be taken
in dressing sheep or lamb. If the wool touches the flesh, it imparts
an unpleasant taste.
LAMB must be used very soon after being killed. When the large
vein in the neck is bluish color, the fore quarter is fresh, becoming
green when too old. The first indication of decay in the hind quarter
is an unpleasant smell in the fat of the kidneys.
Pork, when prime, has a thin, smooth rind, quite cool to the
touch. When changing, clammy, the dent remaining when pressed

52
HOUSEKEEPER'S ENCYCLOPEDIA.
When pork shows kernels in the fat, the hog was either ill-fed or
diseased.
VENISON is generally kept some time. When good there is consid-
erable thickness to the fat, which is clear and bright. It should be
cooked before the meat shows the least taint.
POULTRY.— It is important in choosing poultry to ascertain, if pos-
sible, its age. A young fowl has smooth legs and combs. When old
they are rough, and have long hairs on the breast. They should be
plump breasted, with fat backs, and have white or light yellow legs.
TURKEYS when young have smooth black legs, becoming rough as
they grow old. When too long killed they become dark around the
vent. A young turkey has a full, bright eye, and an old one a dull,
sunken one. An old turkey's legs are reddish and quite rough, a
young one's smooth.
GEESE.—A young goose has yellow feet, old geese red. A gosling
of two or three months is called a green goose. When long killed, the
feet are stiff; when fresh, pliable.
Ducks.—Tame ducks have yellow fat, wild ones red. They should
have pliable feet, with firm, plump breasts.
PIGEONS.—Tame pigeons are considerably larger than the wild, and
more desirable. Pigeons are good for nothing when long killed. The
flesh becomes soft, and is often tainted, not showing it until cooked.
The feet of a young pigeon are soft and pliant.
PARTRIDGES are miserable eating when old, but very fine when
young; particularly relished by invalids. They are known to be
young when the bills are dark, and legs yellow.
PRAIRIE CHICKENS resemble the tame somewhat, but are by epi-
cures more highly esteemed. They should never be killed while
setting
Quails are the very finest wild game at the West. The flesh re-
sembles the chicken, but is as much finer as the bird is smaller. They
are used during the early fall and winter; it is cruel to kill them when
taking care of their young.
WOODOOCK AND SNIPE should be used young. It is easy to
know when they are young by observing their feet, which will be

MARKETING.
53
soft and tender, becoming thick and hard as they grow old. When
too long killed the feet become hard, the bills moist, and throat dis-
colored, having a sort of muddy appearance.
BLACKBIRDS when fat are superb eating. They should be killed
when feasting on green corn and wheat. The flesh is very sweet;
none is better; and the bones being small, there is more eating on a
bird than would at first be supposed.
HARES AND RABBITS. - Examine the ears; if pointed and tender,
they are young; if the reverse, old. A young hare may also be
known by a narrow cleft in its lip. To distinguish one-year old hare,
examine the leg, and a small bone will be found near the foot.
OYSTERS.-If fresh the shell will be firmly closed.
LOBSTERS.-Press the eyeball; if fresh, some muscular action will
be seen ; if not perceived, it has been kept too long. When boiled,
if the tail is elastic it is fresh. Select heavy lobsters; the light ones
are poor and watery.
CRABS AND CRAWFISH.-Observe the same rule in selecting these
as in lobsters. They smell pleasantly when fresh.
PRAWNS AND SHRIMPS.—These are firm and crisp when fresh.
FRESH WATER Fisi must be used fresh to be wholesome. When
so, the flesh is firm and the eye clear; when too long kept, the eye
becomes dull and the flesh soft.
MACKEREL AND HERRING to be good must be used fresh. They
must not be kept many hours out of water. When brought a dis-
tance are very poor eating. A fresh mackerel or herring has bright
eyes.
SALMON.—This fish loses flavor as soon as dead, and must be used
immediately to be in perfection.
Cod when fresh have rigid muscles, clear eyes, and reddish gills.
TURBOT.-The underside of this fish when fresh is a cream color.
If too long kept, it turns a bluish white. The flesh should be firm,
indeed quite rigid, and the eye bright and clear.
TROUT.-These are in season from the first of March until August,

54
HOUSEKEEPER'S ENCYCLOPEDIA.
but are the most esteemed in May and June. When in season the
scales are bright and glossy. Cook as soon as possible after they are
caught.
PIKE.—This is rather a dry fish. It is the best stuffed and roasted.
Perch.—This is a fine fish, and on account of its great tenacity to
life can be carried a long distance.
BULL'S HEAD.-Smoked resembles the salmon.
EELS. These fish can be kept alive several days in wet sand. They
are rather too oily to be very wholesome, but are considered a great
delicacy. If the head of the eel is cut off before skinning, much of the
cruelty usually attending the dressing will be avoided.
HALIBUT.-A very large fish weighing from one to three hundred
pounds. The flesh of the largest is coarse and dry, but the small-sized
has white, tender flesh, and is considered a rarity.
TURTLE. --The green turtle is the best for cooking, so called from
the color of its fat. It should be killed as soon as possible when
taken from the water.
VEGETABLES.—These should always be fresh if bought during the
growing season. Wilted vegetables are very unhealthy.
ASPARAGUS.—The part that is tough is good for nothing: select
bunches with close heads and tender stalks.
STRING BEANS.—Observe that they are not wilted and break brittle.
CAULIFLOWER.—The heads should be firm, white, solid, and crisp.
CABBAGE.—Select small-sized, firm, hard heads.
CARROTS.-Do not buy large roots; the small orange variety with
round bottoms are the sweetest.
CUCUMBERS. — These should be good-sized, but not large enough to
show seed; of a bright green color.
EGG PLANT.-The long purple is much better for the table than
the round. Press the skin ; if wilted it will give considerably. When
not fresh it is apt to be bitter.
GREEN CORN.-Sweet corn is the best for the table: do not buy
any that is wilted or dried.

MARKETING.
55
BEETS.-Small-sized roots are the most tender and sweetest; the
earliest are turnip-shaped. The blood beets are the best, let the roots
be shaped as they may.
LETTUCE.--Select firm heads with thick leaves not wilted.
MELONS.—The small green are the highest flavored of the musk-
melons. Press watermelons ; if ripe, they will crack so as to be
plainly heard. White-cored mountain sprout, Long Island, and Im-
perial are the best.
OKRA.—Run a pin's head through the pods; if young enough, it
will go through readily.
ONIONS.-Select undersized onions perfectly dry. The white look
the best, but the red are the sweetest.
PARSLEY.The double curled is the finest; select such bunches as
are not wilted.
PARSNIPS.-The largest are coarse and strong. Hallow or sugar
crown, rather undersized, are the finest.
Peas.-The June peas are a tasteless variety. Buy marrowfats
fresh picked, and always in the pods.
POTATOES.-For the summer select such as can be peeled by rub-
bing with the hand, without scraping with a knife; for winter, firm
skins, clear from clay, and well dug, instead of being backed by the
hoe, as is often the case. Pink-eyes are very good, also Mercers.
SWEET POTATOES.—The yellow are the driest and sweetest.
RADISHES.—The small, tender roots are much better to buy than
large, overgrown ones.
RHUBARB.--The largest is not always the best. Select tender
skinned stalks; the red is the earliest.
SALSIFY.-Select smooth tubers, and as large as possible.
SPINACH, when fresh, is an excellent green; see that it is not
wilted.
SQUASH.-For summer the scallop is much esteemed; for winter
there are many excellent varieties. Boston marrow among the best.

56
HOUSEKEEPER'S ENCYCLOPEDIA.
TOMATOES.-The large smooth red is the best flavored and least
trouble to dress.
TURNIP.-For summer, use the round white, known as “Early
Strap leaved.” Winter turnips should be slightly frosted.
FLOUR should be white, and when pressed in the hand remain
in a lump, leaving the marks of the fingers, and even the skin, on the
flour.
COARSE OR GRAHAM FLOUR.-The wheat should be washed and
ground coarse; if it remains in a lump after pressing in the hand, the
wheat is good.
BUCKWHEAT FLOUR.-Select flour free from grit, and light-colored.
Buckwheat is often very dirty, being generally threshed on the
ground.
INDIAN MEAL.-Yellow corn makes the best meal. It should be
well dried before grinding, not ground too fine, and the sack be emptied
as soon as brought from the mill, or it will heat.
SUGAR.-Before buying sugars dissolve a little from the barrel.
It is often adulterated, the brown with sand, and pulverized with
flour. The best sugar is the cheapest.
TEA, (see TEA.)-Select a chest and try it before purchasing, unless
you can judge by chewing the leaves.
COFFEE, (see COFFEE.)—Examine the sack to see how much waste
there will be in the refuse coffee. If possible try the quality.
RAISINS.-Raisins should be fresh. If a box is wanted wait until
the current year's crop has been received, and the same with currants
and prunes.
DRIED PEACHES should be dark, clear looking, without skins, and
free from vermin. Be sure they are not-baked so much as to make
them tough.
DRIED PLUMS AND CHERRIES should look clear and bright; are
the best dried with sugar without pits.
DRIED BERRIES.—The only trouble in purchasing these is the danger
of vermin. Examine well the inside of a handful below the surface.
Vermin are never in sight.

MARKETING.
DRIED APPLES.-Dried apples should be light-colored, plump, acid,
and free from verinin. Examine the cores to know positively in re-
gard to vermin.
RICE.—This is sometimes infested with vermin, as well as fruits,
but they are soon seen if notice is taken.
ORANGES.---The sour oranges are used for jellies and syrups.
They are the cheapest in March and April. The Seville are the best
for marmalades; these are best in February and March.
PINEAPPLES.--If to be taken into the country must be purchased
green. It is said they keep longer if the leaves are twisted out.
When they can be immediately used they should be yellow and free
from spots.
Figs should be fresh and moist. These are often filled with
vermin. In buying by the drum be sure they are fresh.
GRAPES, if bought by the box, should be examined before pur-
chasing, as they will often be found decayed badly.

PART III.
GENERAL COOKERY.
CHAPTER I.
SOUPS, SAUCES, AND GRAVIES.
REMARKS.--In making stock for soup, care must be used, or much
of the flavor of the meat will be lost. It should boil up once to throw
up any impurities in the meat or water; let it then be thoroughly
skimmed, and the pot covered tight, and kept so while the soup is
slowly boiling; while the steam, which will be constantly condensing
on the cover, falls back in the soup; thus retaining all the flavor of
the joint. The same rule applies to stews and sauces formed of meats.
People usually hurry soups too much; but in this case, “haste certainly
makes waste,” according to the old maxim. If a little forethought is
used, this can be avoided, and some fuel saved at the same time. It is
certainly far less trouble to remove the fat from soups cold, than when
boiling as furiously as possible. Meat for soups should be boiled long
and slow. Salt should be rubbed on the meat to draw out the juices;
the water should be cold when the meat is put in. Bones, as well as
meat, are important to soup, as from them the gelatine is extracted.
When the meat is wanted to serve in other forms, it should not be
boiled to pieces; but if the soup is desired superior, the finer the meat
the better. Shreds of meat, and bits of bones, must always be strained
from soup, if desired to present a good appearance at table. A soup
cannot be prepared for the table, unless the dinner is very late, the
same day the knuckle is procured from market. Buy the bone the
day previous; boil and strain the liquor; when cold, take off the fat.
Most persons imagine that fat is what gives richness to soup; the

* SOUPS, SAUCES, AND GRAVIES,
59
French, who are far before us in the manufacture of soups, always re-
move every particle of the fat not combined with the gelatine before
adding the seasonings : it is the juices and gelatine that impart richness
to soup. Physicians do not now consider soups as nourishing as for-
merly. Teas, made from meats, are much more so; indeed, nothing in
the form of food can be found more stimulating than the essence of
beef when properly prepared in the form of tea. Herbs can be used,
dried or green; when the former, they should be finely pulverized and
sifted, that no sticks may be left floating in the tureen.
PLAIN BEEF SOUP No. 1.-Procure from market a beef-shank,
familiarly called a soup-bone; wash clean, and saw it nearly through
the bone several times, and rub it with salt; after an hour put the
bone into a kettle of cold water. A large shank will make six quarts of
soup. If the soup is to be served the same day the bone is boiled,
put it on by seven in the morning. Cover tightly, only lifting the
lid to skim off the fat, which must be thoroughly removed before add-
ing seasoning and vegetables. If the meat is to be used again, take
it out before it boils in pieces; slip out the bone, and return it to the
soup. Taste the broth before salting--it may have sufficient; always
remember that pepper and salt can be added at table, but cannot so
easily be taken out if too much is used. In seasoning dishes before
serving, therefore, it is better they should lack than be overseasoned.
Take out a bowl of soup and stir into it a heaping table-spoonful of
flour, mixed with cold water, quite smooth; add pepper and summer-
savory, if dried, finely powdered, and sifted. For six quarts allow six
potatoes cut in halves, about a half of a small loaf of bread, (when
there is none on hand dry, which is better than fresh ;) when fresh,
cut the bread into chunks, and let the crust remain on each piece;
put the potatoes and bread in the pot at the same time, allowing
twenty minutes for them to boil; then cut finely two large onions,
and add to the soup; cover tight, and take up as soon as the potatoes
are done. It should only boil: if it does more, the bread will break
in pieces, and thicken the soup too much. When the bone is boiled
the day previous, remove the meat, and leave the liquor to become
cold ; the next day remove the fat and prepare the soup as directed.
If the meat is boiled to rags, the liquor should be strained while hot,
fat and all, through a wire sieve.
BEEF SOUP No. 2.-Prepare the stock as already described in Plain
Soup No. 1. To six quarts of soup, seasoned with pepper and salt,

60
HOUSEKEEPER'S ENCYCLOPEDIA.
put a coffeecup of washed rice, six potatoes, three turnips, two carrots,
three onions, parsley, and summer-savory.
BEEF Soup No. 3.-Prepare stock as in No.1; season with pepper,
salt, summer-savory, and onion; make a paste of three eggs, a little
salt and flour as stiff as possible, roll it out as thin as wafers, let it
dry two hours, then roll it up quite tight, and cut it in shreds; add it
to the soup while boiling ; let it boil fifteen minutes. Parsley and
celery can be added if desired.
BEEF SOUP No. 4.- Make the stock as for No. 1; season with pep-
per, salt, summer-savory, two onions, one carrot, one turnip, one
quart chopped gombo, and one-half teacup of macaroni ; parsley and
celery, if relished.
ECONOMY BEEF SOUP No. 5.-Take the bone left from steak, boil
it two hours; skim off the fat, add half a table-spoonful of shred gelatine,
one onion, pepper, salt, parsley, summer-savory, a table-spoonful of to-
mato catsup, and a teacupful of washed rice; then peel three potatoes.
cut in halves, or quarters, if very large; throw them in the soup, with
crusts of bread, or biscuit. If the bone is large, the gelatine can be
omitted ; it adds richness to the soup. This recipe is calculated to
make three quarts, with the vegetables.
VEAL SOUP No. 1.-Boil a knuckle of veal and four calves' feet, in
six quarts of water, until the meat is boiled to shreds, and the gristle
dissolved; add a teaspoon of salt, and one table-spoon of whole pepper-
corns, and sweet herbs tied in a bunch, consisting of equal parts of
thyme, summer-savory, and parsley; strain it in a stone jar or earthen
dish; the next day remove all the fat, and gradually dissolve the jelly
in a clean pot; add a teacup of vermicelli; when this is dissolved, take
the soup from the fire, but leave on the cover ; break up two light rolls,
and put them in the tureen, with a pint of rich cream, quite fresh;
add a little soup and stir gently, then fill with hot soup, and mix all
together; taste and see if the seasoning is as it should be; if not, add
pepper and salt to suit. The French add mace or nutmegs, but
Americans generally prefer those spices in cakes, puddings, and pies.
There ought to be about five quarts when finished.
VEAL Soup No. 2.-Prepare the stock as in No. 1; the next day,
mince the veal fine, and season with pepper and salt ; make it into
small ballls, with eggs and bread moistened a very little; make them
about the size of half an egg, and quite firm; flavor the soup with

SOUPS, SAUCES, AND GRAVIES.
61
onion, pepper and salt, thicken with a little flour, stirred in water,
say one table-spoonful to four quarts; add a half teacup of rice well
washed; boil slowly. Ten minutes before time to serve the dinner,
add the balls; let the soup only simmer after they are put in, or they
will break.
VEAL Soup No. 3.-Prepare the stock as described in No. 1; the
next day, melt the jelly, add pepper and salt; if desired, potatoes,
celery, parsley, and two table-spoonfuls of tomato-catsup; make a paste
with flour, one egg and salt, (as described in Beef Soup No. 3,) roll
thin and cut in strips; thicken with a heaping table-spoon of rice-flour
well mixed in milk, and stirred into a bowl of soup, and afterwards into
the kettle.
ECONOMICAL VEAL Soup No. 4.—Boil a bit of veal that will make
a fricassee, pie, or hash; when tender, take out the meat, and slip out
the bones; put them back in the kettle, and boil gently two hours;
then strain the liquor, and let it remain until next day; when wanted,
take off the fat, put the soup into a clean pot, add pepper, salt, an
onion, a half teacup of rice, a table-spoon of flour mixed in water, dry
bread, and potatoes.
LOBSTER SOUP.-Boil three large young hen-lobsters until tender,
in boiling water strongly salted. If the heads of the fish are put in
first, and the water is boiling hot, they will live but a moment; when
cold, split the tails, take out the meat, crack the claws, and cut the
meat in very small bits; bruise a part of the coral in a mortar with a
part of the meat, season this with Cayenne, salt, nutmeg, mace, an-
chovy, grated lemon, and yolk of eggs; make it into small force-
meat balls; have ready three quarts of nice .veal stock, bruise the small
legs and chine, and boil them in the stock twenty-five minutes; then
strain the stock; to thicken it, take the fresh coral and butter, bruise
it with a little flour, and pass it through a sieve; add it to the soup
with the force-meat balls and remaining coral; simmer gently ten
minutes ; if it boils, it will lose its bright color; pour it in a tureen,
add lemon-juice, and anchovy sauce, if relished. This recipe was
communicated.
EEL Soup.--Put two ounces of butter in a saucepan, a couple of on-
ions cut once, and stew them until lightly browned; remove the onions,
and put into the pan, cut in pieces, three pounds of unskinned eels, shake
them over the fire a few minutes; then add three quarts of boiling

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HOUSEKEEPER'S ENCYCLOPEDIA.
water. When it boils, remove the scum; add a quarter of an ounce
of green, not dried, summer-savory, the same of lemon, thyme, twice
as much parsley, two drachms each of allspice and black pepper;
cover close, and boil gently for two hours, then strain it through a
fine sieve; put in a stew-pani three ounces of butter, melt it, and stir
in flour, until it thickens considerably, and add the soup gradually to
it, stirring constantly. If the spices are not relished, omit them;
cooks should always be governed by the tastes of the family. Put
the soup in a stew-pan, and add nice bits of eel, fried brown in butter,
ten minutes before pouring it in the tureen. This recipe was com-
municated.
Clam Soup No. 1.-Wash clean as many clams as are needed for
the family; put them in just boiling water enough to prevent their
burning; the water must be boiling hard when the clams are put in
the kettle; in a short time the shells will open, and the liquor in them
run out; take the clams from their shells and chop them very fine;
strain the liquor in which they were boiled, through a thin cloth, and
stir into it the chopped clams, season with pepper, add salt, if
needed; thicken the soup with butter rolled thin in flour, let it boil
fifteen minutes ; toast bread and cut it in small squares, lay it in the
tureen, and pour over the soup; if the family like onions, a little juice
of onion can be added ; if celery, it can be varied by the addition of a
little celery cut fine; another change can be made by adding the yolk
of well beaten eggs stirred slowly into it, or rich cream can be added.
Persons living on the sea-shore can make several dishes with these
changes with little expense.
CLAM SOUP No. 2.-Boil well cleaned clams in boiling water,
until the shells open; there should be only water sufficient to cover
them. When the shells open take out the clams, chop them fine,
strain the liquor into the soup pot, and boil the minced clams two
hours, or until the flavor is extracted. Then strain them from the
liquor, add pepper; and salt also, if needed, but generally there is sufi-
cient salt in the clam. Make a dumpling like a short biscuit, but
very soft and rich, roll it out quite thin, and cut in small pieces with
a cracker cutter. Work into a teacup of butter a large table-spoon-
ful of flour, stir into it enough hot soup to make a batter, then add
the batter to the soup, stirring constantly until it boils up; then
put in twelve of the dumplings, cover tight, and let it boil fifteen
minutes steadily; then take it from the fire, skim out the dumplings

SOUPS, SAUCES, AND GRAVIES.
63
and lay them in the tureen; have ready the beaten yolk of three
eggs, stir into them a coffee-cup of the soup, and strain the soup and
egg through a wire sieve; after which it must be gradually stirred
into the soup, which should not boil after the egg is added. This
soup will require one hundred small, or sixty large clams. Care must
be taken that too much water is not used, as the soup requires a
strong flavor from the clams. If weak it will be insipid.
OYSTER SOUP FOR THE CITY.-Have ready two quarts of boiling
water, into which put three quarts of fresh oysters, and their juice.
Let them come to a boil, and skim thoroughly; have ready a teacup-
ful of sweet butter, with a large table spoonful of flour worked into
it; add to it sufficient hot soup to melt the butter, and stir the whole
into the soup; let it boil up once, and take it off immediately. The
oysters should not be on the fire over fifteen minutes; they only
want heating through. Have fresh crackers or toasted bread; if the
first, split them; if the latter, cut in small squares; put them in the
tureen, and pour over the soup. Let each person add pepper and salt
to suit the taste. Celery, and ground horseradish, are both excel-
lent relishes for oysters. Pickles can also be served with them.
OYSTER SOUP FOR THE COUNTRY.-Throw two quarts of oysters
into three pints boiling water. Let it boil up and take off the scum.
Have ready a small table-spoon of sifted flour, worked in a teacup
of fresh butter; stir this into the soup, and as soon as it boils remove
it from the fire. If the soup is preferred quite thick, add a teacup-
ful of crackers rolled very fine. Serve with toasted bread or crack-
ers. Many persons are fond of cream in oysters. If used, heat it
over water, and stir it in the soup when dishing; a pint of very rich
cream will make three-fourths of the butter superfluous. Pepper
should be added at table; many persons never use it in oysters.
We never use mace or nutmeg; in our method of cooking, we aim
to preserve the principal flavor of every dish, and consider when this
is accomplished, the perfection of cooking is attained.
MUTTON SOUP.-Boil a neck of mutton in as many quarts of
water as there are pounds of meat, until the meat drops from the
bone. Strain the soup into the pot, if to be served the same day; if
not, into a stone or earthen dish. If the meat is wanted in other
forms, use half the water, and boil any piece of mutton on hand.
Remove all the fat, season with salt, pepper, onions, thyme, and
parsley. Boil a pint of green peas, mash them fine, and add to the

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HOUSEKEEPER'S ENCYCLOPEDIA.
soup. Roll a half teacup of butter in flour to make a paste, (see
ROLLED BUTTER,) and ten minutes before dishing add it to the soup.
This can be varied, for those who are fond of vegetables in soup, by
adding potatoes, turnips, Lima beans, cauliflower, carrots, or cabbage.
Lima beans can be used instead of peas, but the latter are the best.
FRENCH VEGETABLE SOUP.-Boil a beef soup bone as directed in
Beef Soup No. 1, straining the liquor. For six quarts of soup, take
four large, or six small potatoes, one large or two small parsnips, two
large or four small onions, one large or two small carrots. Peel the
vegetables, and put them in the pot to boil. When tender, skim
them all from the soup, and pass them through a wire sieve, beat
them well together, and stir them in the soup. Season with pepper,
salt, French mustard mixed, and tomato catsup; the two last to be
added just before dishing. The soup should be as thick as good
water gruel, when finished. Be careful not to scorch it.
BROWN CHICKEN SOUP.-Cut up a nicely dressed chicken. Put
it in the pot with water to cover it, which must be measured, and
half as much more added to it before the soup is dished. Keep it
covered tight, boiling slowly, and take off the fat as fast as it rises.
When the chicken is tender, take it from the pot, and mince it very
fine. Season it to the taste, and brown it with butter, in a spider, or
dripping pan. When brown, put it back in the pot. Brown together
butter and flour, and make rich gravy, by adding a pint of the soup;
stir this in the soup, and season it with a little pepper, salt, and but-
ter. Be careful the chopped chicken does not settle, and burn on the
pot. It will be well to turn a small plate in the bottom of the kettle,
to prevent this. Toast bread quite brown and dry, but don't burn
it, and lay the toast in the tureen, and serve it with the soup; stir the
chicken through it, and pour it in the tureen.
WHITE CHICKEN SOUP.-Prepare the fowl, as in brown chicken
soup, with the same quantity of water. When tender, remove it
from the pot, and put into the soup a half teacup of washed pearl
barley. Mince the meat fine, season it, and make it into balls with
egg and flour, the size of marbles. Season the soup with salt, pepper,
and butter. If the barley has not thickened the soup sufficiently,
add a little flour stirred in water. Ten minutes before dishing, drop
in the meat balls. The soup must be kept only boiling hot, or the
balls will break in pieces. Toast bread lightly, or use cracker to
crumb in the soup at the table. Celery and sour pickles give relish

SOUPS, SAUCES, AND GRAVIES.
65
to chicken soups. Rabbits, squirrels, or birds, can be made into either
white or brown soups.
MOCK TURTLE SOUP.-Procure from market a calf's head. Take
off the scalp; separate the tongue and wash it, first in cold, and
then in warm water, to draw out the blood, and put it to stew in
not over two quarts of water and a little salt. At the same time the
head (which should be divided, and the brains taken out) must lie
in lukewarm water to draw out the blood. Break the bones of the
head, and cleanse those of the nose well. Put some pieces of ham or
bacon in the bottom of the pot, and then lay the bones in the soup
kettle, with water to cover them, and let them boil. While the head
and tongue are boiling, the vegetables must be cooking in another
pot. Slice two turnips, two good-sized onions, a table-spoon half
full of peppercorns, a quarter of a teaspoon of whole cloves, a
chopped lemon peel, six chopped mushrooms, a bunch of parsley, the
same of thyme, and a branch, not a whole head, of celery. The day
before, a stock, as it is called, should have been made, as directed in
Veal Soup No. 1. Remove all fat, and put in with the vegetables
enough of the stock to cover them, let them simmer until tender, be
careful they do not boil dry, as it is only the soup in which they are
boiled which is used; they must not be mashed, merely boiled to
abstract the flavor. When this is accomplished, strain off the liquor,
and examine the head and tongue; if tender, remove all the fat, and
add the liquor to that in which the vegetables are boiled. Let the soup
simmer for an hour, and add veal stock to make the whole about three
quarts. Take a teacup three-quarters full of butter, beat in it three
table-spoonfuls of sifted flour, add enough of the hot soup to it, to
melt and thicken it a little at a time; then stir the whole in the soup.
Chop some lean veal as fine as possible, rasp some bread, and beat up
as many eggs as will moisten the whole; mix thoroughly, add a little
Cayenne pepper, an onion chopped fine, the yolks of two hard-boiled
eggs worked to a paste, a little powdered parsley, and thyme. Mix
well, and make this into small balls; have a kettle of boiling salted
water ready, put the balls in a colander, and set it in the water three
minutes, then take it out and let them drain. Divide the head, skin
the tongue and divide it, put them into the soup, and when boiling
add the balls of force-meat. If not seasoned sufficiently, add pepper
and salt. Those not fond of onions cannot use this soup, for if these
are left out, it would be another thing entirely. Some add the juice
of lemon. The brains can be cooked in the following manner: let

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HOUSEKEEPER'S ENCYCLOPEDIA.
them steep in cold water until the blood is extracted, separate all the
filaments and membranes. Then lay them in boiling water set on
the stove, and allow them to simmer only for fifteen minutes, after which
drain well, fry them in butter, and serve with drawn butter.
TURTLE SOUP.-Procure a turtle fresh from the water: if in win-
ter, cut off the head the night before cooking, and hang it up by the
fins, neck down, until morning. If in summer, as early as possible in
the morning. It should bleed at least three hours. Cut off the fore-
fins and callipee or under part, take out the entrails, and very care-
fully remove the gall; if broken, the whole is ruined. Remove all
the meat from the bones, both callipash or upper, and callipee or
under parts. Divide it in convenient pieces and scald them, being
very careful not to set the scales. When cleansed, chop the fins in
pieces four inches long, and put them with the meat in the pot, with
water sufficient to cover them. Add three whole onions and a bunch
of sweet herbs. Remove the scum as fast as it rises. When nearly
done, take them from the pot. Remove the bones from the fins,
strain the liquor, and reduce it by boiling to about one-third of its
original quantity. Cut the pieces of meat quite small, not larger
than half an inch square. Chop fine some parsley, onions, thyme,
savory, and marjoram. Pound some mace, cloves, allspice, black
pepper, and salt; put these with the chopped meat in a pot. Pour
over them the soup, and some good veal stock. Boil gently until
three-fourths done, then remove the meat, and strain the liquor free
from the herbs, spices, etc. Thicken with butter and flour, add the
meat, and lastly, the juice of five or six lemons. When served,
have force-meat balls, and some of the real green fat previously pre-
pared to dish with it. When turtle is plenty, the veal stock need not
be added. This and the mock-turtle soup are communicated recipe.
The writer thinks, from the source received, they must be good, but
has no knowledge of them from her own experience. Try a small
soup at first if they are used.
FRENCII VEAL STOCK FOR Soups.—Cut up a knuckle of veal, of
lean ham one pound; add a peeled carrot, turnip, onion, celery, and
one quart of water. Put in a cut-up fowl, and as much beef soup as
will cover the whole; boil gently one hour, salt, and strain it; let it
become cold, and remove all fat. Be very careful not to scorch, as,
if so, it will not do for white soup.
VERMICELLI Soup.—Take two quarts of the above stock, heat it,

SOUPS, SAUCES, AND GRAVIES.
add half a pound of vermicelli, and cook slowly until it is tender.
If boiled hard, it will burst the vermicelli, and make the soup too
thick.
MACARONI SOUP.-Boil until tender a pound of macaroni, in a
quart of good stock, being careful not to burn. Then remove about
half of it, add a little more stock, and boil until the macaroni can be
passed through a sieve. Mix with it as much stock as will make the
soup of the proper thickness, and add to it in the tureen a pint of
sweet cream ; flavor to suit. Serve with biscuits or crackers. Rice
and barley soup can be made in the same manner, without straining
the barley or rice through the sieve.
TO MAKE LEASON.—Beat the yolks of five eggs until light, with
half a pint of sweet cream with a little salt. This is very nice for
thickening veal soups of any kind that are to be white. It is some-
times made with blanched almonds pounded to a paste, and mixed
with the cream and eggs. The latter would be the best in fancy
soups made with game, etc. For dark soups, brown butter and flour,
and add some of the stock; it should be as thick as cream, and free
from lumps.
GRAVIES FOR MEATS.
DRAWN BUTTER.-Take two ounces of sweet butter, a heaping
teaspoonful of flour, and two of sweet milk. Work the butter and
flour together, then add the milk. Put it in a small saucepan on a
slow fire; when melted, add a table-spoonful of sweet milk, mixed in
six of water; keep the saucepan moving, managing it so that the
contents always move the same way. When it commences to sim-
mer and looks thick and creamy, set it down and allow it to gently
boil up. Pour it in the tureen as soon as boiled. This is a proper
sauce for boiled fish, mutton, lamb, turkeys, and game of all kinds,
but should never be used for roasts. It can be varied by the addition
of celery, or any spices desired. When intended to be mixed with
catsups or essences, it must be nearly as thick as thin batter.
To CLARIFY BUTTER.–Put sweet butter in a clean saucepan, let
it melt slowly, and skim off the buttermilk as it rises to the surface;
when entirely melted, let it stand a few moments to settle, and then
strain it into a clean pot. If strong, the best plan is to heat it hot
enough to fry, and slice raw potatoes very thin, and fry them brown
in the butter. Skim them out, and let it settle, and strain it in a
crock.

68
HOUSEKEEPER'S ENCYCLOPEDIA.
To OIL BUTTER FOR FRYING FISH.—Melt butter over steam until
very hot. The water should not be boiling when the pan is set on
the kettle. Allow it to stand quiet until the salt has settled, then
pour it off, leaving the sediment which settles in the pan. When
butter is used with the salt in it, to fry meats or fish, it is apt to burn,
but when oiled there is no more danger of scorching than when fry-
ing in lard.
BROWN BUTTER.-Put into a spider as much butter as needed.
Let it melt slowly at first, then allow it to cook slowly until quite
brown. If wanted immediately, add to it any gravy desired. If not,
add a little vinegar and pepper, and pour it in a pot until wanted.
GRAVY FOR Roast BEEF, No. 1.—Take the drippings and water
in which the beef was basted, remove as much of the fat as possible,
pour off most of the water with the oil, set the dripping-pan on the
stove, with the sediment of the drippings, let it brown; put a little of
the gravy in the pan, and thicken it with a trifle of flour. The flour
should not be perceived in the gravy.
GRAVY FOR ROAST BEEF, No. 2.-Melt a little salt in a gill of
water, pour it over a roast when put in the oven, place under it an
earthen dish to catch the drippings. Baste often for a half hour, then
set it to cool. When cool, remove all fat, heat the gravy, and pour it
over the roast. For a-la-mode beef add wine.
VEAL GRAVY FOR Roasts.-For roasts, make a gravy of the drip-
pings in the same manner as for beef. Or brown butter, and add
water, pepper, salt, and a little flour.
GRAVY FOR MUTTON, ROAST LAMB, AND VENIŠON. --Stew a little
mutton, cut in bits, in as little water as will cover it, for an hour. Then
drain off the gravy, and season with pepper and salt; rub a little but-
ter and flour together to thicken it. This is proper for venison also.
GREEN MINT SAUCE.—The French use this for boiled lamb. It is
made by putting green mint, chopped fine, and parsley, in vinegar.
OYSTER SAUCE.—Prepare a nice drawn butter, quite thick, scald
sufficient oysters in a little water, and stir them in the butter; mix
well, and let the sauce nearly boil, after which pour them into the
tureen.
GRATY FOR BEEF OR ANY OTHER STEAK.-Put on a platter, for

SOUPS, SAUCES, AND GRAVIES.
69
two slices of steak, a piece of butter the size of an egg, cut in small
pieces. Add a little salt, a dust of pepper, and two table-spoonfuls of
hot water. Do not let it boil, but just melt and keep warm.
LOBSTER SAUCE.—Mash the eggs of the hen lobster, squeeze them
through a muslin bag. Divide the flesh of a boiled lobster into small
bits; roll them in flour; put them in a saucepan, with enough butter
and sweet cream or milk to make the sauce needed ; let it simmer
two or three minutes, then add the eggs. Remove it as soon as it
turns a brilliant red.
EGG SAUCE FOR SALT Fish.—Boil eggs hard, allow three to half a
pint of thin drawn butter, use all the yolks, but only half of the whites,
which must be chopped fine; mix well.
CATSUP SAUCE FOR FISH.—Mix half a pint of walnut catsup with a
gill of grated horseradish, two teaspoonfuls of made mustard, and a gill
of vinegar from nasturtiums. This is not to be poured over fish, but
used as a catsup.
WINE SAUCE FOR VENISON.—One gill of mutton broth, the same of
port wine, and one table-spoonful of currant jelly; heat them nearly
boiling hot, then thicken with the yolk of one egg.
Sour SAUCE FOR VENISON.-Brown, not burn, a coffee cup of sugar
in an iron kettle. Take it out, and dissolve it in half a pint of strong
vinegar; heat it, and add a gill of cranberry juice or jelly; serve hot.
MUSHROOM SAUCE.—Pound fine a pint of mushrooms with a table-
spoonful of butter, and a little flour, work it well together over hot
water, and moisten with cream, or the gravy from veal or poultry;
season high; add lemon juice, if desired, if no cream is used.
GOOSEBERRY SAUCE FOR BOILED LAMB.-Stir a half pint of goose-
berries, after they have been scalded, into a pint of drawn butter-
and serve hot.
BREAD SAUCE FOR POULTRY AND GAME.—Pour boiling water on
bread crumbs, mash them fine, season with pepper, salt, and summer
savory. Beat well, add water to thin the sauce, and, lastly, stir in
butter the size of an egg. Or make the sauce thick without butter,
and thin it with drawn butter.
GRAVY FOR GAME.-Take the stock of beef or veal soup, boil the

70
HOUSEKEEPER'S ENCYCLOPEDIA. -
hearts, livers, gizzards, and lights, in the soup. When done, chop
them fine, and season with butter, pepper, and salt; thicken with the
yolk of an egg
LIVER SAUCE.—Boil liver in very little water, until tender; mash
it, and pass it through a sieve; season very high with pepper and salt.
Take what is needed of the water in which it was boiled, mix in the
mashed liver, add to a pint of the sauce a piece of butter the size of
an egg, let it boil, beat up the yolk of an egg, remove the sauce, stir
it well, then stir in the egg. This can be made of any liver. If of
fish, it can only be used as a sauce for them. It is fine with steamed
or roasted liver. The same liver that forms the sauce, is the proper
dish to serve it with.
GIBLET SAUCE.—Take the livers, lights, gizzards, and hearts, from
fowls. Boil very tender, chop them fine. Make a nice thin drawn-
butter, and stir them in; or boil and chop them, and use the water in
which they were boiled; season with butter, pepper, and salt; beat
up the yolks of two eggs, add them, and keep the sauce stirring until
it thickens. This sauce is best for roast fowls.
FORCEMEATS, OR DRESSINGS FOR Pigs.—Soak bread, until it can be
mashed fine, work into it butter, pepper, salt, thyme, or savory and
sage, ground and sifted.
DRESSING FOR Fowls.—Prepare bread as above, omitting the sage.
DRESSING FOR VIAL.-Prepare as above, seasoning with pepper
and salt only.
DRESSING FOR DUCK AND GOOSE.—Use all the seasonings except
sage, and chop an onion fine for each duck.
DRESSING FOR RABBITS.-Boil the liver, chop it fine, chop bread
fine, mix it with the liver; season with pepper and salt; wet it with
egg.
DRESSING FOR BOILED TURKEY.-Make a dressing of chopped
bread and oysters, season with pepper and salt, dampen with hot
water in which a quarter of a pound of butter is melted.
BOILED FISH DRESSING.—Crumb the bread, season with pepper
and salt, and wet with drawn butter or egg.

SOUPS, SAUCES, AND GRAVIES.
DRESSING FOR A-LA-MODE BEEF.—Prepare bread crumbs, work in
plenty butter, add pepper, salt, cloves, allspice, and nutmeg; mix it
with egg
DRESSING FOR PIGEONS, BOILED.—For boiled pigeons, soak bread
crumbs, and season with pepper, salt, and butter.
For Roast PIGEONS.—Boil and mash the livers fine, and mix
them with soaked bread; season with pepper, salt, and summer
savory.
DRESSING FOR BLACKBIRDS.-Toast bread lightly and mix with it
butter, pepper, salt, and enough egg to moisten the dressing without
softening it.
DRESSING FOR PARTRIDGES, QUAILS, ETU.—Prepare a nice dressing
with crackers soaked soft in sweet milk, beat up an egg and mix with
it, add pepper, salt, butter, and a mashed potato free from lumps;
mix all well together; if too soft, add rolled cracker. It should be
quite firm.
PUDDING SAUCES.
ROSE HIP SAUCE.—Open and remove the seeds from rose hips.
Soak them and boil until tender, reducing the hips to paste, pass them
through a sieve, stir them in boiling, wine, and sweeten to taste. The
sauce should be as thick as thin cream.
CHERRY SAUCE.—Bruise one pound of cherries, with the pits, in
their own juice until the meat of the pits is tender, then pass as much
of the mass through a sieve as possible, add a pint of wine, sugar to
the taste, and boil until of the consistency of thick cream. (This and
the preceding receipt are from the German.) Spices can be added, if
desired.
HARD SAUCE.-Stir to a light cream one cup of sweet butter, and
two of pulverized loaf sugar; grate over it a little nutmeg after it is
turned into the dish to send to the table. This can be varied in many
ways, adding spices, extracts, etc. For all apple-puddings the nutmeg
flavoring is the best. For cream and plain batter-pudding, flavor
with vanilla, and thin a little with a few spoonfuls of boiling water.
For rice-puddings the addition of a little lemon juice, wine, or brandy
is proper. For dumplings no spice should be used.
SOUR SAUCE.-One cup of butter, two of sugar, and one of strong

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HOUSEKEEPER'S ENCYCLOPEDIA.
vinegar; stir the butter and sugar to a cream; heat the vinegar boil-
ing hot, beat an egg very light, stir the egg into the butter and sugar;
mix well, grate in a little nutmeg, and pour the boiling vinegar, little
by little, in the sugar, egg, and butter; when well mixed, pour the
sauce into the saucepan, and heat nearly to boiling, without allowing
it to boil, stirring constantly. If the sauce is prepared before the
dinner is served, set the saucepan in hot water on the hearth, where
it will keep hot without congealing.
BRANDY SAUCE.—Heat over steam, in a covered saucepan, a half
pint of brandy, beat two eggs light, and cream a cup of butter with
two of sugar; beat the eggs into the sugar and butter, take off the
brandy, and beat the eggs, sugar, butter, and brandy together, stirring
the brandy into the other ingredients slowly, beating quickly while
mixing ; continue to beat the sauce until the whole is well mixed,
After which keep it in hot water until needed. Brandy should be
covered tightly, as it not only evaporates, but is in danger of taking
fire. It must always be heated over steam.
SWEET SAUCE.—Stir to a cream one cup of butter, with two of
sugar; pour into the butter and sugar a teacup of boiling water;
beat an egg light, and mix it gradually with the other ingredients
before they become hot; mix half a teaspoon of flour in a little cold
water, free from lumps; stir it into the sauce, and beat the whole
constantly until hot enough to thicken; add nutmeg. This is proper
for all boiled puddings, especially berry, and also baked berry-puddings.
PEACH SAUCE.—Cut fine six juicy peaches; crack the pits, and put
the kernels with the fruit in a porcelain-lined stew-pan; lay the fruit
flat on the bottom of the pan, half cover it with water, and cover
tight. Set the pan in hot water, and let it steam one hour. Then
pour the fruit and juice in a hair sieve, to drain; when it ceases to
drop, take the juice, and use it exactly as the vinegar in sour sauce,
with the same proportions of sugar and butter, omitting the egg, and
spice, and thicken with very little flour. Any other fruit can be used
in the same manner.
MAPLE SYRUP FOR PUDDINGS.--Boil maple-sugar with very little
water, clarify with egg, and strain the syrup. Vary by melting a
little butter in it after straining. When maple-sugar is expensive, use
half coffee-sugar. Coffee-sugar syrup, made as above, is the next
thing to maple-syrup.

SOUPS, SAUCES, AND GRAVIES.
73
COMMON WEST INDIA MOLASSES is much improved by heating, and
skimming. If butter is added, it makes a good sauce for children to
eat with rice; sugar-house, Stewart's, and other syrups, are improved
by heating
CREAM SAUCE.-Cream and sugar is very nice on many puddings.
Cottage and boiled Indian puddings are better with sweet cream. For
rice plain boiled, many prefer cream a little sour. Cornstarch is best
with cream beaten stiff, sweetened and flavored with vanilla or bitter
almonds.
WINE SAUCE, No.1.-One cup of butter, and two of sugar beaten to
a cream, beat four eggs as light as possible, without separating, and
add them to the butter and sugar, heat a pint of wine boiling hot, and
stir it in the mixture; beat well, heat nearly boiling hot, and set it in
hot water until wanted for the table.
WINE SAUCE, No. 2.-Beat together two coffee-cups of sugar and
half a cup of butter; add a cup of wine slowly to the sugar and
butter; beat it well, and melt it over steam, but do not stir it while
melting. Brandy sauce can be made as above.
WINE SAUCE, No. 3.-Beat together half a cup of butter, and two
of sugar; beat light two eggs, and stir them in the sugar and butter;
heat boiling-hot half a cup of wine, and stir it into the other ingre-
dients. Let it become hot, constantly stirring, when it may stand in
hot water until wanted.
PLAIN SWEET SAUCE.—A half pint of boiling water, a half teacup
of butter, one of sugar, an even teaspoon of flour stirred in a little
water, and freed from lumps; beat the mixture while heating until it
boils; add nutmeg.
PLAIN SOUR SAU E.—Ingredients as above, substituting vinegar
for water; if not sufficiently sweet, add sugar.
ORANGE SAUCE.—Half a cup of butter, one of sugar, beat light,
and a teacup of fresh orange juice.
EGG SAUCE.-Beat the yolks of three eggs very light. Froth a
teacup of cream, and stir it in the eggs; sweeten to suit the taste.
This is a good sauce for rice; flavorings can be added.
DYSPEPSIA SAUCE.-One pint of sweet milk, a piece of butter as
large as a butternut, the yolks of two eggs well beaten, a little
vanilla, bitter almond, lemon, or nutmeg, as fancied; melt the butter

74
HOUSEKEEPER'S ENCYCLOPEDIA.
in the milk, constantly beating it; take the milk from the fire, and
beat it until cool. Stir a little of the milk in the yolks; beat it well,
and add them to the milk, beating the milk briskly; when the egg is
mixed in, put the sauce on a slow fire, and beat it constantly until
it thickens a little, remove it from the fire, add sugar to suit the
taste, and beat it until the sugar is dissolved, add spice or flavoring.
Set it where it will not cook or cool. It should be as thick as rich
cream, without settling on the bottom of the pan.
CHAPTER II.
FISI.
To CLEAN FISH.—Fish should be cleaned as soon as possible, after
being taken from the water. Be very particular to remove the scales
without mangling the fish; lay the fish flat on the fish-board, hold it
firmly down with the left hand, and remove the scales with a round
pointed knife; rinse the fish, by dashing cold water over it, to remove
all loose scales; lay it in water while rinsing the fish-board, that the
loose scales on fish and board may not adhere to the fish while being
drawn; draw the fish without splitting it down any farther than
necessary to effect the removal of the entrails; be careful that every
part of the entrails are removed; scrape the back-bone clean, and rinse
out all the blood ; lay the fish on ice as soon as cleansed, and keep it
there until the moment for cooking, to preserve the fish firm ; fish soften
very soon, and the perfection of thein is firm flesh; fresh-water fish
are soft after the water becomes warm, and unfit to eat. They should
be taken as soon as the ice can be broken, to be of first-rate quality;
indeed, it is doubtful about fish being healthy, when softened by warm
running water. The best fish, peculiar to our lakes, are the white
and Mackinaw trout; these are seldom taken in the southern part of
the lakes, except very early in the spring; they frequent cold or deep
water; the farther north they are taken, in the summer season, the bet-
ter the fish. Many varieties are common both to the lakes and rivers;
but the greater purity of the water always give the lake fish the ad-
vantage as to quality.
GENERAL DIRECTIONS FOR BOILING FISH.--An oblong kettle with a
tin strainer, is the proper vessel in which to boil fish: they are called

FISH.
175
fish-kettles; when this is not to be had, dredge a towel with flour, and
wrap the fish in it evenly, so that when unrolled, it can be dished
without breaking. Select fish with lively prominent eyes, red gills,
firm flesh, and stiff body, have them well cleansed, and rinsed before
boiling, and if stuffed, bind them firmly with strips of cotton or tape;
cover the fish with cold water; throw in a little salt, and boil gently
and constantly; do not let the water get too low, and see that each
part of the fish is constantly covered ; do not allow the water to boil
unevenly, but let the heat be strongest under the middle of the kettle,
otherwise the fish will break; remove the scum as fast as it rises. It
takes the same length of time to boil a pound of fish as the same
weight of flesh. To try if the fish is done, run a thin sharp knife
through it, touching the back-bone; if it adheres, it is not done; do
not let the fish lie in the water a moment after it is done, as it will
soon lose its flavor, besides presenting a poor appearance. Drain
the water through the strainer, or if in a cloth, lay it on a sieve,
where it will keep hot; cover the fish with a napkin folded thick,
heat the fish-platter, lay it on carefully without breaking, and keep
it hot and dry until the soup is served ; do not place it on the table
until wanted, as it cools very quickly. Most cooks add a little vinegar
to fish while boiling, when nearly done. If fish are underdone, they
are very disgusting; if overdone, tasteless and insipid. Serve with
sauces composed of drawn butter; potatoes mashed should be the
principal vegetable. Horseradish is always a good relish for boiled fish.
Milk and water is better than clear water to boil fish in.
To BOIL LOBSTERS.-Pat them in a kettle of boiling salted water,
allowing four table-spoonfuls to each gallon; boil from a half to one
hour.
To Boil Crabs.--Boil the same as lobsters.
To BOIL SEA FISH FRESH.-Soak, some time before dressing, in
cold water, in which throw a handful of salt; always notch the back
before putting them in the kettle; salt the water, and let it heat
gradually, boil gently, or they will break in pieces. A fish weighing
eight pounds, will boil in half an hour.
To Boil Cod's HEAD AND SHOULDERS.—Tie them in cloth, and put
them in cold salted water; they will be done in half an hour.
To Boil MACKEREL FRESH.-Boil gently; the fish should be fresh,
and boiled in salted water.

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HOUSEKEEPER'S ENCYCLOPEDIA.
Rock FISH.--Rock fish, bass, and some other kinds of fish, are
boiled plain, leaving on the head and tail. It will take a half-hour
steady boiling; serve with drawn butter, in which mix hard-boiled
eggs chopped fine; the eggs should boil one hour. This may seem
strange, but for some reason, an egg boiled an hour is quite different
from one boiled five minutes.
To BOIL WHITE FISH, PIKE, ETC.-Prepare a dressing with bread-
crumbs, boiled eggs chopped fine, pepper, salt, and butter. Fill the
body of the fish, and bind it firmly with slips of cloth; boil gently,
until thoroughly cooked; remove it to the platter, and set it in the
oven a few moments to dry; boil eggs hard, slice and lay them in the
platter, around the fish, and just before serving pour over the fish a
little drawn butter; prepare a sauce in this manner, namely, boil six
eggs one hour, work the yolks, until they become a paste, with a
wooden spoon; take a teacup nearly full of sweet butter, mix in it a
heaping table-spoonful of flour, work in the yolks of the eggs, and then
stir gently, little by little, half a pint of boiling water; add a little salt,
if needed, and pepper; but, if the butter is salted much, no salt will be
required.
To Boil FRESH SALMON.—Salmon should be plunged in boiling
water; the water should be put in the kettle, allowing a handful of
salt to four quarts water; let the water boil until all the scum, arising
from the mixture of the salt with the water, has been removed, before
putting in the fish. Salmon should be dressed as soon as taken from
the water to be perfect, the flesh becoming soft very soon. The Ger-
man method of treating fish, besides being less cruel, renders the fish
firmer: As soon as caught, instead of leaving the poor fish to struggle
and die by inches, they take it by the tail and knock it on the head,
killing it instantly. It is said, fish treated thus, remain firm longer
than those that die a lingering death.
A salmon should be of a bright color, scales clear, eyes bright, and
gills very red. Allow, in boiling, a quarter of an hour to every pound
of fish; serve with drawn butter, or simply cover it with sweet but-
ter; serve for vegetables, mashed potatoes, and cucumbers sliced
in vinegar, or for a dinner party, the cucumbers only. Cook in the
same manner the salmon trout from the upper lakes. When salmon
are transported, pack them in ice as soon as out of the water, killing
them after the German method.
To BOIL FRESH SHAD.-If you wish to keep shad for a day or

FISH.
77
two, scald and dress it when perfectly fresh; split open the belly,
wipe it quite dry, and scatter a table-spoon of sugar, and a teaspoon of
salt, and one of pepper, and keep it on ice; and before cooking, wipe
off all the seasoning; fill the body of the fish with a dressing of bread
and butter, seasoned with salt and pepper, moistened with water;
put the fish in cold water, and boil until quite done; or boil without
the dressing, and serve with drawn butter, or sweet butter laid on
the fish.
To BOIL SALTED SHAD.-Soak them, and change the water once ;
remove the scales and boil until well done; lay them on a heated
platter, and pour over them fresh sweet butter.
To Boil SALTED SALMON. --Soak them over night, cleanse them
thoroughly, and boil gently; serve with plain drawn butter.
To BOIL A SALTED MACKEREL.—Soak in milk and water, over
night, and boil gently; for sauce use drawn butter, and serve with
it mashed potatoes.
To Boil SALTED COD.--Cut a thick nice piece of the fish, soak it
over night, in the morning change the water, and stand the pot where
it will only keep warm ; change the water again about ten in the
morning; cover it with fresh tepid water, and let it become so hot that
it is uncomfortable to the hand; keep the water evenly hot, but on no
account let it boil, for two hours, when it will be done; remove all the
skin, cut hard eggs and place them on and around the fish, and pour
over it nice drawn butter. Boil nice white potatoes without the skin,
and dish them plain; have a gravy-boat of drawn butter on the table
to add, when serving the fish and potatoes, as most persons prefer to
mash them with the fish; serve cucumbers, or if out of season, pickles
or nasturtiums. The cold fish will make a fine hash for breakfast,
mixed with mashed potatoes and drawn-butter; dried codfish, if
boiled, is hard and very poor eating; but prepared in this manner, it
is as good as the cod that is transported on ice, although much infe-
rior to the fish when fresh caught.
To BOIL STURGEON.—This fish should be parboiled before being
cooked in any form, in plenty of water once or twice, according to the
tastes of the family. To many its strong fishy taste is very disagreeable.
BOILED TURBOT.--After the fish is dressed, soak it two hours in
salted water, and half an hour in cold ice-water; score the back, rub

78
HOUSEKEEPER'S ENCYCLOPEDIA.
it dry, and bathe it in lemon-juice; have a large fish-kettle ready, lay
it on its back, cover with cold water a little salted, and boil gently,
remove all scum as fast as it rises; the last hour it should simmer
gently, without boiling. Some cooks advise keeping turbots two or
three days before cooking.
BOILED CODS' TONGUES AND SOUNDS.—If salted, soak them all night,
change the water in the morning, and simmer gently, until well done;
serve with drawn butter or egg-sauce.
To BAKE A LARGE Fish WHOLE.—Cut off the head, and split the
fish nearly down to the tail ; prepare a nice dressing of bread, butter,
pepper, and salt, moistened with a little water. Fill the fish, and bind
it together with small cotton cord or tape, so as to confine it; the
bindings may be three inches apart; lay the fish on a grate in a bake-
pan, if you have one; if not, in the dripping-pan, and pour around it
a very little water with butter melted in it; and baste it frequently. A
good-sized but not over-large fish will bake in an hour; serve, with
the gravy of the fish, drawn butter or oyster sauce. Those who are
accustomed to wines in fish will relish a baked fish basted in wine
and water, but this will suit but few tastes. Choose the middle of a
cod, haddock, or any fish too large to bake whole. Serve baked cod
with oyster sauce.
To Roast A LOBSTER.—When the lobster is more than half boiled,
take it from the water, set it before the fire, and baste iť with butter
until well done.
TO BAKE A SHAD.-Clean the fish, wash and wipe it dry. Split
the fish, and fill it with dressing of bread and butter seasoned with
pepper and salt; bind the fish with cord or tape, rub it with salt, and
put it to bake; when in the bake-pan, lay on the fish bits of butter;
let it bake slowly until well done. Fish are often baked without any
dressing. Shad and other fish are sometimes roasted before the fire
on planks for the purpose; they are very nice, and when roasted in
this manner, no stuffing is used. In dishing baked fish, be careful to
leave them whole; a mangled fish looks very badly on the table.
To Fry FISH.— The secret of frying fish well, consists in having
enough fat in the spider; let them fry very slowly over a moderate and
steady heat.
To Fry SALMON CUTLETS.-Cut slices from a salmon half an inch

FISH.
79
thick, rub them over with pepper and salt, dip them in the beaten
yolk of eggs, and fry in plenty of fat slowly. They should be put in
the fat while it is hot, and turned immediately and often until done;
serve plain.
To Fry SHAD.-Cut the fish in pieces, rinse and wipe dry; rub
over the fish a little salt; and when it has melted roll them in flour;
heat the fat, tried from salt pork, or oiled butter, nearly boiling hot;
lay in the fish the skin side up; fry until brown, and then turn them;
cook slowly without burning; serve plain. Horseradish makes a fine
relish for fish.
To Fry TROUT.-Dry them thoroughly, and fry in hot oiled butter
without scorching, or in pork fat; if the latter, rub salt on the fish.
Lay on the fish, before serving, lumps of sweet butter.
To Fry EELS.-The sensation of eels can be destroyed by giving
them a hard knock on the head. After they are cleaned and skinned,
roll them in yolk of egg and thin rolled crackers, bread crumbs, meal
or flour, and fry in pork fat or oiled butter slowly until a pale brown.
To Fry Rock Bass OR ANY SMALL FISH.-Clean them; rub the fish
with salt, and let them lie an hour; have a sufficient quantity of fat
hot to cover the fish, and fry slowly until the fish is crisped entirely.
Some very small fishes may be crisped, so that the bones can be eaten
without inconvenience.
To Try MACKEREL.- Take as many mackerel as are needed for the
family; remove the skin, dip them in beaten egg and bread crumbs,
fry them slowly until done. For a sauce, pound the soft roes with
sweet thick cream, and pass them through a sieve; melt some butter
in a little veal consommé, or water if no consommé is at hand; stir
in the cream and roes, add a little lemon juice and mushroom catsup,
heat it hot, and pour it over the fish after it is dished.
To BROIL FISH.-The fire should be hot and bright; the grid-
iron smooth and clean. If fish is oiled, it will not stick to the grid-
iron. If fresh oil cannot be had, oiled butter free from salt answers
nicely. To prepare the butter, pursue the following plan: boil the
butter, skim it, and strain it through a fine cloth, keep it warm, with-
out cooking, half an hour, to precipitate the salt; then cool it, and
use the top; most of the salt will be found at the bottom. Melt it
for oiling fish.

80
HOUSEKEEPER'S ENCYCLOPEDIA.
To BOIL FRESH MACKEREL.—Split the fish down the back, wash and
dry it thoroughly; with a feather oil it all over with fresh salad oil
or oiled butter; season it with salt and pepper; lay it on a cold grid-
iron inside down; when browned slightly, turn it on the back; when
the back is browned, wipe the oil from the gridiron as clean as possi-
ble, lift and turn it over so as to place the fish with the inside down
on the platter. The platter should have been standing over hot water,
with a bit of butter melting on it, to lay the fish in; lay bits of butter
on the back to melt. Broil all fresh fish in the same manner; a per-
son that can broil one fish well can broil any other as well. Large
fishes, as salmon, cod, halibut, haddock, etc., are never broiled whole
but in steaks.
To BROIL Eels.-Eels when broiled are either wrapped in but-
tered paper, or dipped in egg and bread crumbs.
To BROIL WHITE FISH.-White fish is thought by some to be im-
proved by making a very little smoke from sawdust, or a bit of wood
under it when broiling.
To SOAK Salt FISH.—Salted fish require to be soaked from twelve
to twenty-four hours; they should be drained after soaking, until they
are as dry as fresh fish; oil the fish before broiling, the same as fresh.
To SOAK MACKEREL.-Soak salted mackerel in milk and water;
it gives them a better taste as well as improves their color; change
the milk and water once, and drain well.
To BROIL SALT MACKEREL.—Oil the gridiron, and broil the same
as fresh mackerel; lay over the fish sweet butter and very little pep-
per. Shad is broiled in the same manner; also white fish.
PICKED-UP COD FISH. This is an old-fashioned dish and name,
but none the less to be admired on that account, being, with most
persons, when properly prepared, a great favorite. Pick up the fish in
small particles, separating the fibres as near as possible, the finer the
better. Freshen by leaving it in water one hour; pour off the water,
and fill up with fresh; bring it to a scald, pour it off, and put on the
fish just enough water to cover it; add, to a quart of the soaked fish,
a bit of butter the size of half an egg, a very little flour, and a dust of
pepper. Beat up two eggs, and after taking off the fish, thicken it by
stirring in the egg. Some let it boil after the egg is added, but if this

FISH.
is done, the egg will be curdled. Another way is to boil eggs, chop
and mix them in the gravy. (See Cod Fish HASI AND TOAST.)
Mrs. W.'s SCALLOPED OYSTERS.-Eight square soda-crackers rolled
fine, seven onces of butter, one quart of oysters; drain the oysters;
put the crackers and oysters in alternate layers; divide the butter
equally, putting it on the oysters at each layer, with a dust of pepper,
and, if sheli oysters, very little salt; be careful not to salt too much,
leaving the bottom and top layer crackers. A moment before baking
add a coffee cup of the liquor from the oysters; bake a light brown.
This receipt will be found perfect.
To SCALLOP FISH.-Pick the fish in flakes, mix it with rolled
crackers or rusked bread; moisten with melted butter, pack it in
shells, and bake in the oven.
CASSEROLE OF FISH.-- Take any cold fish, divide it into small bits;
have ready as many eggs as needed, boiled hard; work the yoiks fine,
chop the whites and mix the eggs and fish together; mash potatoes,
and work the fish, egg, and potatoes together; moisten with butter,
season with pepper and salt; put the whole in a mould, and boil;
when done, turn it out.
KEDGEREE.—Boil rice; add any picked-up fish; heat it together,
and while hot stir into the mixture a beaten egg; serve hot.
CROQUETTES OF FISH.-Mince cold fish; mix in the fish, egs, a
little flour, a spoonful of cream; make the fish in balls or small cakes,
and fry them brown. Lobsters make the best croquettes.
Fish CUTLETS.—Take steaks of any large fish; dip them in egg
and bread crumbs, seasoned with pepper and salt, and fry slowly, un-
til done, a nice brown.
SOUSED FISH.-Any fish can be soused. After it is boiled, put it
in strong spiced vinegar; shad and mackerel are very nice soused
for tea.
ANCHOVY BUTTER.-Beat fine as many of the fish as will be
wanted, with sufficient fresh butter to moisten them; pass it through
a wire sieve, mould, and cut it in slices.
SANDWICHES OF FISH.—Pick clear from bone any fish, spread the

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picked fish between two slices of bread and butter; and add mustard
or catsups if desired.
FRIED OYSTERS WITHOUT EGG.–To fry oysters: select the largest
oysters, simmer them in their own liquor a few minutes, and dry
them with a towel; dip them in rolled crackers, and fry a light
brown. Many cooks recommend bearding oysters, that is, removing
their respiratory organs; where they are cheap it is well to do so,
but in the country would be very extravagant. Oysters are also
merely dipped in flour and fried, either after being scalded in their
own liquor or not; fry them in butter.
BROILED OYSTERS.-Oysters are nice broiled in their shell, or laid
in shells for the purpose; they must be laid over a bed of hot coal,
and butter and pepper added in the shell; serve hot.
To Stew OYSTERS.—Have, in a porcelain kettle, sufficient boiling
water to cover the oysters; as the water heats remove the scum, add
butter and pepper if relished; many persons never use pepper on
oysters. This stew can be varied by the use of cream in the stew,
when very little butter will be necessary.
SCALLOPED OYSTERS.—Select a dozen nice large oysters; if they
are plenty beard them, if not use all of the fish ; spread rolled crackers
or rusked bread on the bottom of a shell; lay in some oysters and
some bits of butter, then strew over them more crumbs; add oysters
and butter, with layers of crackers or crumbs, until the shell is filled.
Pour over the whole the liquid from the oysters, and bake brown;
serve hot. If any are left, they are very good cold.
OYSTER PATTIES.-Cover small shells or patty-pans with nice puff
paste, bake them well, when done turn them out on a plate; stew
oysters, season them to suit the taste, thicken their juice with egg,
and when cold, fill the patties with the oysters.
OYSTER PIES, VERY NICE.-Cover a deep plate with puff paste; lay
an extra layer around the edge of the plate, and bake nicely; when quite
done, fill the pie with oysters, season with pepper, salt, and butter,
dust over a little flour, and cover with a thin crust of puff paste;
bake quickly; when the top crust is done, the oysters should be;
serve as soon as baked, as the crust soon absorbs the gravy.
To Boil HARD-SIELLED CLAMS.-Wash the shells very clean, put

FISH.
83
them in a pot with as little water as will keep the pot from burning,
with their edges down; and boil constantly. When the shells open
they are done; remove them; have ready nice butter toast, and pour
the clams on the toast, with as much of the juice as the toast will ab-
sorb; add pepper if desired.
To Fry CLAMS WITH EGG AND CRACKERS.—Procure large sand
clams; dip them in egg, bread crumbs, rolled crackers or meal, and
fry brown in sweet butter,
STEWED CLAMS.—Put the clams in a stew-pan, with about the
same quantity of water as the juice of the clams, boil from twenty-five
to thirty minutes, remove all the scum that rises, and season with
butter and a dust of pepper.
HASHED CLAMS.—Chop clams fine; stew them in very little water,
add their own juice; boil fifteen minutes, and season with butter and
pepper; after taking up the hash, thicken the gravy with a yolk or
two of eggs.
MUSCLES STEWED.—These are stewed in their own liquor, and sea-
soned with parsley, and, if desired, onion and a little lemon juice.
SCALLOPS, CRAWFISH, SPAWNS, AND SHRIMPS.---These are first
boiled in salted water until nearly done. They are then taken out,
and stewed in their own liquor with a little wine, lemon juice, or
vinegar; add some butter and grated bread, and after dishing, thicken
with the yolks of eggs without boiling.
TURTLE STEW.-Select the best of the meat, cut it in bits, season with
salt, Cayenne, and sweet marjoram, nutmeg and mace; add sufficient
butter rolled in flour, stew for an hour, and add a part of the green
fat cut in small bits, the juice and grated rind of lemon, and wine;
stew for an hour longer, very gently; serve hot.
TURTLE PATTIES.--Scrape the back shell clean, line it with puff
paste, fill it with the stewed turtle, cover with puff paste rolled thin,
and bake as soon as possible, (or the paste will soak in the liquor,) in
a moderately quick oven; serve as soon as taken from the oven. To
dress and prepare the soup, see TURTLE SOUP.
To DRESS LOBSTERS.To boil a lobster, the pot should be full of
strong salted water, boiling hot. Put the fish in the pot, alive, while
boiling hard, with its head downward that it may die as quickly as

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possible. Boil steadily, and it will be done in half an hour, if not
very large. Before dishing, remove the large claws and lay them on
the platter by the side of the fish; separate the head, leaving it in its
place; split the body to the tip of the tail, and send it to the table
plain. For lobster salads, see SALADS; for soup, see Soups; for
sauce, see LOBSTER SAUCE.
LOBSTER BALLS.-Mince the meat of the fish with the coral very
fine, season to suit the taste, add bread crumbs, butter or sweet oil;
make it in balls, dip them in yolk of egg and flour, and fry, in hot
lard, until brown.
LOBSTER PATTIES.—Cover shells with puff paste, fill them with
minced lobster, seasoned as desired, cover and bake.
CHAPTER II.
BEEF.
GENERAL DIRECTIONS FOR ROASTING AND BOILING MEATS.-All salt
meats should be put into cold water, heated gradually, skimmed as
long as a particle of scum rises to the surface, and boiled gently with-
out ceasing, until tender. The pot should be often filled with boiling
water, that the meats may not be too salt. If the water is very hard,
put into the pot a large teaspoon of soda, before putting in the beef or
ham; for fat salt pork it is unnecessary. To boil fresh meats, have
the pot boiling hard when the meat is put in; boil steadily; remove
all scum; do not let it either soak or boil so hard as to make it neces-
sary to leave off the pot-cover. For soups, put the meats in cold
water, simmer gently a long time; soups ought never to boil furiously.
In roasting joints, heat the surface as soon as possible, and afterwards
roast more gently. The sooner the outside pores are closed, the less
juice of the meat will be lost. A roast is in perfection when juicy in
the middle and brown on the outside. To roast a fowl well, the skin
should be protected at first; if it blisters and cracks, it presents not
only a poor appearance, but loses much flavor. To boil a fowl,
put it in boiling water, unless the broth is desired for soup; if so, use
cold, and simmer gently. To broil well, the fire must be bright, not
over hot, but brisk. To fry, the fire should be moderate and steady.

BEEF.
85
To stew, the fire should be slow, but steady. There is great waste in
boiling fast. It not only takes more wood, but wastes the flavor of
the meat, or vegetables, besides giving disagreeable notice to all in the
house what is to be served for dinner. Old fowls should never be
roasted, or, if so, very gently; allow an hour longer to roast an old
turkey than a young one. It is better, if possible, to boil or stew an
old fowl, than to either roast, fry, or broil them; give them half an
hour more time than a young fowl. The same rule applies to all game.
Old meats boil, roast, fry, broil, and stew in less time than the beef
of a young creature. Too young cattle make poor beef. The finer
the beef, the sooner it roasts, and the more juicy the joint.
To BOIL CORNED BEEF. If the beef is very salt, put it in a pot fill-
ed with cold water, and when nearly but not quite boiling, change it
for cold water. As soon as the second water boils, skim it until no
impurities arise. If boiled in hard water, throw in a teaspoon of
soda before putting in the meat. Keep the pot closed, that it may
keep full by the condensing of the steam on the cover. If the lid
allows the steam to escape, and the water boils low, fill up with boil-
ing water. Let it boil slowly until tender, so that the bones will slip
out. If the meat is not too salt, put in only sufficient water to cover
it; remove the scum as it rises, and, when the liquor is clear, close the
lid tightly, and boil, as gently as possible, until very.tender.
SUPERIOR BEEF TO USE COLD FROM POOR PIECES.--Soak in warm,
not hot water, until as fresh as desired when boiled. Then cover it
with water, and boil slowly ; skim the pot as long as any scum rises,
after which cover the pot closely, that the condensed steam may fall
in the pot, and boil steadily, until the meat will break in bits if lifted
with a fork; when sufficiently tender, skim it out, remove the bone,
and mix the fat and lean together; put it in a wide earthen dish, deep
enough to hold it ; skim the fat from the liquor, and boil the liquor
down; when sufficiently reduced, pour it over the meat; lay over it a
flat cover, and put on a weight of fifteen or twenty pounds, and let it
stand all night. When wanted for the table, cut it in thin slices, as
you would head-cheese. The jelly of the liquor will make it firm,
and, if properly mixed, the fat and lean will be in right proportion
through the whole. This is an excellent way.to manage the poor
pieces of corned beef-the gristle will be tender, and every part godd.
The gelatine of the muscles will be saved; though not considered par-
ticularly nutritious when used alone, it will assist in forming the

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HOUSEKEEPER'S ENCYCLOPEDIA.
meat into a solid mass, making it both agreeable to the eye and taste.
If the beef is much salt, it should be soaked forty-eight hours, or
longer if not sufficiently freshened, to allow all the water to evapor-
ate, and the jelly to solidify, without tasting too much of the brine.
REMARKS ON ROAST BEEF, ETC.—Most cooks advise heating meat
slowly at the first, and afterward, more particularly in roasts, with
more rapidity; but our experience is, that if the juices are wanted in
the roast, it should be suffered to brown as quick as possible with-
out burning, and afterwards roast as slowly as possible, and have the
roast finished by a given time. Boiled fresh beef we put first in hot
water; let it boil up once, skim thoroughly, and boil gently until
tender.
To ROAST A SIRLOIN OF BEEF WEIGHING TEN POUNDS, RARE.—Wash
the beef quickly, not allowing it to soak; put no salt or pepper, on it
before it commences to roast. To have roast beef in perfection, it
must not only be well seasoned, but its juices retained within itself,
so that when the knife is drawn through in carving, the juice will im-
mediately follow. This can be attained by following the given direc-
tions. Put the beef to roast two hours before the dinner hour, if
roasted before the fire; or, if in a hot stove, an hour and a half.
Brown a little suet in a dripping-pan, add sufficient boiling water, a
little salted, to baste the meat conveniently, and place it under the
roast. Never lay a roast in a pan; if in water, it will be stewed-if
without, it will burn. The bone side should be turned before the fire
at first, and afterward the other. When the beef is heated on the
surface on all sides, so as to look a little brownish, and the water in
the pan is boiling hot, baste it well, and repeat the basting once every
fifteen minutes for an hour, if before the fire, and half that time if in
a stove-oven, and the remainder of the time it is roasting, every five
minutes. When it is fairly roasting, baste with flour and water; place
bits of paper over the fat and thinnest part of the beef, to prevent its
getting over done. Most cooks say, roast slowly at first; we prefer
to heat quickly, and roast more slowly at the last; but care must be
taken not to burn at the first outset, as this would ruin the whole
operation. Thicken the gravy with flour or not, as desired. Just
before the beef is taken from the oven, or fire, dredge it with flour,
and allow it to brown without burning. Serve currant, or some
other acid jelly, with all roasts of beef. Mash and season potatoes,
turnips, and squash, when served with roasts of any sort. Plain
boiled vegetables with these meats are decidedly improper. Roast

BEEF.
the rump of beef in the same manner; sirloin is the finest roast in
the creature, but the rump is considered good.
A-LA-MODE BEEF.-Prepare a dressing with bread or crackers,
moisten with water seasoned with butter, pepper, salt, and nutmeg,
cloves, and, if relished, allspice; add two eggs, and mix the whole well
together. Have ready a round of beef of the proper size for the
family; cut gashes in it, and fill them with the dressing. Bind it
together with skewers, and put it in a bake-pan with water enough to
cover the bottom of the pan, in which is dissolved a little salt. Baste
it three or four times with the salted water while cooking. Let it
stew gently. When nearly done, cover it with dressing reserved for
the purpose. Heat the lid to the pan sufficiently hot to brown it, cover
and stew until done. It can be stewed in a dripping-pan, in a stove-
oven, and browned when done by holding over it, if not already
browned, a heated shovel. The dressing should be poured over it half
an hour before taking it from the oven. If the gravy is too thin, add
a little flour worked free from lumps.
FRENCH BEEF.-Remove the bone from a circular piece of the
round, cut away all fat and skin. Lard it all over with a larding-pin,
which is an instrument made for the purpose, consisting of iron, sharp-
ened like a needle at one end, and resembling a pencil-case at the
other. The strips of pork or larding are entered at the square or hollow
end, and the pin is pushed through the meat, the sharp end entering
first. It is so contrived that the larding will be left in the meat when
the pin comes out. Make a nice force-meat of chopped suet, bread,
or crackers rolled fine, highly seasoned, and wet with egg; fill the
cavity made by the bone with this dressing; wind it with twine to
keep it in shape, and put it in a broad earthen jar with a tight cover,
and set it in the oven until done; or put it in an iron bake-pan; put in
the jar, with the meat, a quarter of a pound of butter rolled in flour,
a teaspoon half full of whole pepper, and half a pint of port wine.
Add, if relished, an onion and cloves; stew slowly, five or six hours,
in proportion to its size. If in a jar, set it in a brick or stove oven;
serve hot with its own gravy as it is.
STEWED BEEFSTEAK, No. 1.-Take a slice of good sirloin beef;
put it in a dripping-pan without water, cover tight, and set in the
oven; when heated, take it out, add pepper and salt, and return it to
the oven. Let it cook without the cover, long enough to heat
through, then turn it, and lay on small bits of butter rolled in flour.

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HOUSEKEEPER'S ENCYCLOPEDIA.
As soon as the butter is melted, it is done. It should be not over
fifteen minutes cooking, and the oven should be very hot before it is
put in.
Brown STEWED BEEFSTEAK.-Be sure the oven is hot enough to
burn flour, before the beef is put in. Put the dripping-pan in the
oven with enough suet from the beef to grease it well, and leave a
little floating. Do not remove all the fat from the beef. Lay it in
the dripping-pan; set it in the oven for five minutes. Take out the
pan, and turn over the beef; sprinkle with a little salt and pepper the
side turned over. Set it in again, and let it remain five minutes. It
should then be done; but if not, leave it longer; mix as much butter
as is needed, with a very little boiling water; pepper and salt to the
taste, and a pinch of flour; mix all together, and heat, but not boil it.
Take the beef from the pan, lay it on a platter, and mix the gravy
with the juice of the meat, (if it is not scorched, if so, do not use it,)
and pour it over the beef. It will take half a teacupful of butter,
and two table-spoonfuls of boiling water, for a small slice. This man-
ner of cooking is not as good as broiled; but, as it is often more con-
venient to stew than to broil, it will be found a good recipe, and
much better than a fried steak. Serve with mashed potatoes.
FRIED BEEFSTEAK.—Heat the spider before putting in the beef,
cut off most of the fat, season the fat with pepper and salt, before
frying; put the steak into the hot spider, and fry as quickly as possi-
ble; when the beef is turned, sprinkle on a little salt and pepper; mix
a little flour and water together in the proportion of half a teacupful
of water to a half teaspoonful of flour; take out the meat and scraps
of fat, and stir in the flour and water; let the gravy brown a little,
and pour it over the beef. Serve with fried potatoes, if convenient:
if not, with mashed.
BEEFSTEAK GRAVY.-For one slice of sirloin steak, take half a
teacup of butter; set the platter over a kettle of hot water; cut the
butter in bits, if very salt, very little if any salt will be needed; dust
on a little pepper, and add two tablespoons of hot water. Save all the
blood from the steak possible to add to the gravy, without pressing the
beef. Be careful it does not boil, as it would become oily, and taste
like stewed steak more than broiled. If the gridiron is bright, and the
juice of the meat caught by it is not burned, add it to the gravy;
but it is seldom, indeed, that it is in a fit state for any thing. Use the
sweetest butter for steaks: there is no cooking injured more by poor

BEEF.
89
butter than steak, as the gravy does not boil to throw off its imper-
fections, as in most other preparations for the table.
To BROIL BEETSTEAK RARE.-— When beef is desired very rare,
have a good bed of live coals ready, lay the beef on the gridiron, and
put it on the coals. It should be ready to turn in three minutes.
When it is turned, take it up carefully with two forks; roll it up, so
as to save the juice of the meat which has collected in cooking; do
not squeeze the steak, but merely drain off the juice on the platter;
put it back as quickly as possible, that it may lose no heat in turning;
add to the juice of the meat pepper, salt, and considerable butter,
and set the platter over a kettle of boiling water. In three minutes,
if the fire is right, it will be done. Lay it on the platter; let it remain
a moment, and then turn it over, but on no account press it; add
to the gravy two or three tablespoonfuls of hot water after the meat
is well seasoned. Turn the platter two or three times, to mix the
water with the gravy, and serve immediately. The platter should be
sufficiently large to hold the steak, spread its full size, without touch-
ing the edge. If any of the gravy has soiled the edge of the platter,
wipe it with a clean towel; nothing looks more untidy than a spat-
tered platter. Serve with potatoes, turnips, and cauliflower, dressed.
Relishes, cold or hot slaw, if no cauliflower is served; pickles and
jellies are always fine with beefsteak.
To BROIL A BEEFSTEAK TO SUIT ALL.-To broil a steak to suit all,
it is necessary to cut it in as many pieces as there are tastes to suit.
The part desired rare, should be put on with a bright bed of fresh
coals, when the piece desired nearly done is about ready to turn,
broil as described for rare steak. That to be partially broiled, should
be laid on, when the part to be thoroughly cooked is ready to turn.
When this part of the steak is ready to turn, dip the broiled side in
the gravy, (see GRAVY,) and turn the raw side down. When the other
side is browned, if not sufficiently done, dip again, and turn the first
side to the fire. The piece which is to be well done, should be dipped,
the broiled side down, as soon as it has cooked sufficiently, to close the
pores. Dip it again, when the other side is in the same state, and so
do for three or four times, according to the heat of the coals. It
should be brown when finished. This plan will render the steak
juicy and good. If salt and pepper are put on at first, the juice will be
in the gravy, or lost in the fire; but after it has partly congealed, the
salt will neither harden nor dissolve the fibre. The tenderloin makes

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the most tender steak. The sirloin is very fine; and the rump, though
not very tender, is sweet and juicy. Vegetables should be dressed,
if the steak is for dinner; but for breakfast, a baked potato is con-
sidered proper. Butter, for steak, should be as sweet as for table use.
BEEFSTEAK AND OYSTERS, OR OLAMS.-Get very tender sirloin
steak; remove the bone, and lay it on the gridiron over bot coals.
Have ready large fat oysters or clams. When the steak is browned
a little, dip it in the gravy prepared as directed, with the addition of
the oyster juice; which, if as salt as usual, will salt the gravy suf-
ficiently ; lay the beef on the gridiron again, and when a little hot,
put the oysters on it, pressing the meat a little to make hollow spots
to retain their juice ; cover the whole gridiron with a bright tin pan
or cover; when the oysters are heated a little, turn them over, and
when heated through, remove the steaks to the platter; lay the oysters
round the edge of the meat in the gravy, and serve immediately.
BEEFSTEAK PIE.—Cover the bottom of a deep plate with paste, as
directed in PASTRY. Cut the beef in pieces, convenient for the mouth;
spread them evenly over the paste; then add butter, flour, pepper,
salt, and water; cover with paste, press the edges firmly, and cut a
gash in the centre of the pie; it is good cold or hot. If to be used
cold, make a gravy by boiling a bit of the bone, seasoning it the same
as the pie; heat the gravy, and serve it with the pie. Potatoes are
all the vegetables needed—they should be mashed. These pies can be
made from cold beefsteak left the day before, but are not quite as
good.
To Cook DRIED BEEF.-Slice it as thin as possible, and let it
lie in water, over night, or less time, if not very salt. Stew it in
water sufficient to make the gravy needed, until tender. Beat up an
egg with a little flour; add a lump of butter to the beef, and stir in
the egg and flour. Toast bread; lay the beef nicely on it, and pour
the gravy over it; add a trifle of pepper at the table, if relished.
MOCK VENISON OF CORNED BEEF.-Cut the beef in thin slices,
and freshen it well, it should lie in tepid water three or four hours.
When sufficiently fresh, lay it on the gridiron, and let it heat through
quickly. Make a gravy of drawn butter; add a little pepper, and
the yolk of an egg chopped fine, and pour over it; or put butter,
pepper, and salt on it, as you would a beefsteak. This will be found
a good dish, in the country where fresh beef is seldom to be obtained,
but not equal to fresh beef or venison.

BEEF.
91
FRIED BEEFSTEAK TO RESEMBLE BROILING.--Heat a spider so very
hot, that flour will burn on it instantly; wipe it free from dust, and
lay in the steak; it should brown immediately; take it from the spider
before it has had time to cook any part except the browning of the
side that came in contact with the spider; lay it on the platter,
which should stand over hot water; heat the spider again; wipe it
free from fat, and brown the other side in the same manner as the
first. Have butter, pepper, and salt, for the gravy, laid on the platter
to melt, while the last is browning; remove the steak to the platter,
and soak it in the gravy, add a table-spoon of boiling water to the
gravy, and serve immediately. When these directions are followed
to the letter, there are but few, that would imagine the beef otherwise
cooked, than broiled. It is far before a poorly broiled steak. If
desired well done, the process must be repeated, not left in to fry,
until cooked through, as that would give a taste like fried beef to the
whole dish. If the juice of the meat stands on the steak, when the
first side is browning, lift the beef carefully, so as to pour it from the
beef into the platter. If any escapes to the spider, it will be worse
than wasted if added to the gravy.
CHAPTER IV.
PORK.
To Boil Salt Pork.—Allow one-third for shrinking; change the
water as soon as it boils. Have ready a kettle of boiling water to fill
the kettle. Let it boil very slowly. When tender take it up; re-
move the skin and bones, and dot it with ground pepper. Serve
with plain potatoes, turnips, and cabbage, each boiled by itself.
Indian pudding boiled with the pork is a proper dessert, with a sauce
of cream and sugar, or maple syrup. Cold boiled pork is nice frozen
stiff, cut thin, and laid between bread for lunch.
The same dessert is proper for boiled ham, bacon, and pork; but
the vegetables of pork and bacon should be plain, while those to be
used with the ham should be dressed. For baked ham, the pudding
should be baked.
BOILED Ham.-Soak the ham over night if dry; if moist omit it.
Boil slowly in plenty of water. At no time allow the water to get

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lower than when first put on. A large ham will take about six hours
to boil tender enough to eat well ccld. If the ham is too salt, the
water should be changed once, but cold water must never be put on
the ham after it commences to boil. No vegetables should be boiled
with it; if the flavor of ham is desired in them, take out some of
the liquor and boil them in it. If the water is hard, add a little soda.
Filtered rain water is the best to boil salt meat in.
To BOIL BACON.-Wash it clean and put it on in cold water; if too
salt, change the water; keep plenty of water in the pot until it is ten-
der. Pork, ham, and bacon should be skinned as soon as taken from the
pot, and ornamented with ground pepper put on in spots at regular in-
tervals. The bones should be removed from pork and bacon, after it
is boiled, but not from ham ; horseradish, or catsups and mustard,
should be on the table for relishes.
BAKED HAM, No. 1.-Soak over night a small ham, and cover it
with a paste of flour and water. Bake gently five hours, remember,
gently; not a hot fire one hour, and none the next. When done, re-
move the skin. Serve as boiled ham.
BAKED HAM, No. 2.-If you have an old-fashioned bake-kettle, line
the inside with paste made as above; cut off part of the fat from the
ham, and the bone close to the flesh; lay in the ham, and cover over
the top with the same crust as the sides; place coals under and over
the bake-kettle, keeping the ham stewing in its own steam for five
hours. Then remove the skin, and serve as above. The ham should
be small and rather lean. This method is said to be very fine, much
better than boiling.
PORK A LA MODE.-Fresh pork can be dressed as a-la-mode beef,
seasoned with sage, savory, thyme, sweet marjoram, pepper, and
salt; and as French beef, with the same seasoning as above. It cap
also be gashed, and stuffed with dressing before roasting, as already
described. It is much more healthy and quite as palatable cold.
Cold roast spare ribs are excellent.
FRESH STEWED PORK.-Put into the pot just enough water to
cover the pork; season with pepper and salt; when nearly done,
thicken with a little flour.
FRESH PORK STEW.—Boil as above, season when half done; add
potatoes and light crust. (See Por-PIE.) There should be plenty of

PORK.
93
gravy, and the seasoning should be added and gravy thickened before
the potatoes are put in.
Fresh PORK PIE.-Boil lean, fresh pork, and make the paste as
for beefsteak pie; add to the pie, after putting in the meat, two po-
tatoes cut fine, which have been before boiled; season with pepper,
salt, and a dust of summer savory. If there is not fat enough in the
pork, add butter; thicken the gravy with a little flour. The pie
should contain as much gravy as possible. It is good cold or hot.
PORK STEAK BROILED.—The tenderloin is the best for steak, but
any lean white meat is good. Broil slowly, after splitting it so as to
allow it to cook through without drying or burning. When ready to
turn over, dip the cooked side in a nice gravy of butter, pepper, and
salt, which should be prepared on a platter and kept hot without oil-
ing. It must be well done; there should be no sign of blood in the
meat when cut. It requires slow broiling, it will take at least
twenty minutes to broil a pork-steak.
FRIED PORK-STEAK.—Cut off the rind, and if there is enough fat
on the pork to fry it, rub it with salt, sage, and pepper, and fry until
thoroughly done; keep the spider covered while cooking, and be care-
ful not to burn it; it should fry slow, and a long time; serve the
gravy as it is, or add water and a little flour.
To BAKE Salt PORK.—After the pork has boiled until quite
tender, take it from the pot and cut the rind in gashes of the right
thickness to slice, and bake until brown.
SCRAMBLED PORK.-Freshen nice salt pork, cut it in mouthfuls,
and partly fry it. Just before it is done break into the spider with
the pork from six to twelve eggs, break and mix the yolks with the
whites, and stir them quickly with the pork. If the pork is fried
brown before the egg is added, there may be too much fat for the
egg; if so, put it in a gravy-boat if needed for the table, or save it for
shortening. Baked potatoes are excellent with salt meats that have
a gravy of their own.
SALT PORK PANCAKES.—Make a light batter of milk, flour, and
egg. Freshen the pork, which should be cut as thinly as possible, and
fry it until thoroughly done; then dip it in batter, and turn it as you
would a pancake when fried on the under side,

94
HOUSEKEEPER'S ENCYCLOPEDIA.
PORK AND APPLE FRITTERS.-Prepare a light batter, freshen or
use cold boiled or baked pork; cut it fine enough for hash, and fry it
a little to extract some of the fat for frying the fritters. Peel sour
apples, and cut or chop them not quite as fine as the pork; mix first
the pork and then the apples in the batter, and fry them brown.
Potatoes, parsnips, salsify, or any vegetable desired, can be used in
the same manner.
PLAIN FRIED SALT PORK.-Cut the slices thin, and gash the rind,
so that it will need but little masticating. Parboil, and fry slowly
without burning the fat. It can be varied by dipping it in flour and
browning. Some dip dry bread in water, and fry after the pork to
serve with it.
Apples are excellent fried after pork, also potatoes. When these
are fried for dinner, the potatoes must be put over before the pork in
fat left from a previous frying, and the apples in another pan at the
same time. Fried pork, fried apples, and fried potatoes together
make an excellent meal. Some persons fry onions with pork; they
should be cut evenly and fried brown. They are more pleasant to eat
than to cook. If possible, they should be fried on a coal furnace in
the air, as the odor of them will remain for days in the house after
frying. Apples for frying should not be very acid, as they break too
much; wash them clean, and do not peel them. The cores should be
removed with a corer, and the slices cut round, with a hole in the
centre of each slice. In stirring them do not mix the apples in a mass,
but leave the slices as entire as possible. The fat should be hot when
they are put in, and when fried they should be nicely browned.
SALT PORK WITH CREAM OR MILK GRAVY.-Slice the pork very
thin, freshen, and fry without browning; when done, take the pork
out of the spider and keep it hot; the best plan is to lay it on a pie
plate and set it in the oven. Pour off the fat, and rinse the salt from
the bottom of the spider; for a common platter of pork allow about
one table-spoonful of fat and a large pint of sweet cream ; add salt
and let it boil up. If milk is used, three spoons of fat and a little flour
to thicken, so as to resemble cream as much as possible. The rule is
to allow as much fat as will boil in without standing on the gravy.
The richer the cream the less fat will be needed, and even if very
thin a very little will suffice. Baked potatoes are the best with this
dish. Children are generally fond of this gravy with bread broken
in it.

PORK.
95
PORK AND PARSNIPS.—After the pork is fried it should be cut in
small bits, and boiled parsnips mixed with it cut in small bits and
rolled in flour; let them heat through together. Some make a sort of
parsnip stew with pork boiled in small pieces with parsnips. The
pork should be well freshened before adding the parsnips.
To Fry HAM.—It is an excellent plan to use a ham and shoul-
der together; if not, the fat and lean of ham should be equally
divided. Cut the slices thin and straight, do not haggle the ham,
remove the rind, lay the fat in the spider, and fry slowly until well
done. If the ham is too salt, lay the lean slices in milk-warm water
while the fat is frying. When nearly done, remove the fat to one
side of the spider, and lay the lean ham flat on the bottom; brown as
quickly as possible, turn it on the other side, and take it up as soon
as browned. If cooked hard it is poor eating. Serve with fried eggs,
fried or baked potatoes, grated horseradish, or apple sauce.
SUPERIOR BROILED HAM.--Select the leanest part, and cut the
slices evenly about one-eighth of an inch thick. Have ready a bed of
nice bright coal, and warm the platter over a kettle of boiling water;
lay the gridiron over the coals until nearly hot enough to hiss; then
rub it off, lay on the ham, and broil quickly. It should be browned
a trifle where it touches the bars of the gridiron, so as to look striped.
When broiled both sides lay it on the platter, place a piece of sweet
butter on each slice, and dust on a trifle of pepper. Serve with
mashed potatoes, boiled eggs, and grated horseradish. If too salt it
will be necessary to lay the slices in tepid water to freshen, although
much of its flavor will be lost in the freshening. Dessert for fried
and broiled ham, apple or tart pie; in winter, mince pie.
PLAIN BROILED SALT PORK.-Cut the pork thin, gash the rind,
and parboil until freshened. Broil until brown, lay it on a hot plat-
ter, and make a gravy of a little butter, a table-spoonful of hot water,
and a dust of pepper. Serve with baked potatoes, boiled eggs, and
cold ham.
SUPERIOR BROILED SALT PORK.—Cut the pork very thin, lay the
slices on the gridiron, commence on one side of the gridiron, take
up each piece of pork separately and dip it in a bowl of water,
laying it down on the opposite side each time; continue to do this
until the pork is broiled quite brownish, then roll it in flour, and lay
each bit on the gridiron. Brown the flour a trifle on one side, and
Junama asli

96
HOUSEKEEPER'S ENCYCLOPEDIA.
then turn it to brown the other; it must not burn, or it will be bitter.
Prepare a nice butter gravy with a little pepper and a spoonful or
two of water, heat it over water, and lay the pork on the platter in
nice order. Serve with boiled potatoes, mashed; peas or asparagus
toast; cucumbers or pickles. If the potatoes are new, plain boiled
is best.
To Fry BACON.—Bacon should be nicely browned without burn-
ing. If too salt, freshen it by laying the slices in warm water. Serve
with eggs and baked potatoes. For relishes, pickles, or any acid
fruit, stewed, is proper.
SUPERIOR PORK AND BEANS.-Look over the beans, and put them
in soak the evening previous to cooking, in soft water. Parboil, and
throw off the water twice; prepare a piece of pork and put it in the
beans with the third water. Let the water boil up, skim, and boil
five minutes, and drain both pork and beans thoroughly. Have ready
boiling water, put the beans and pork in the pot with as little water
as will cover them, simmer gently until tender. The water should
all be evaporated when done, leaving the beans nearly dry. Taste,
and if not sufficiently salted by the pork, season with more, but be
careful not to get too much salt. Spread the beans evenly in a baking
dish ; slash the pork, and put it on a pan by itself to bake; it should
be handsomely browned. Stir up the beans often until within twenty
minutes of dinner-time, then spread them evenly, and let them brown.
If they do not look sufficiently brown, wet them over with egg, and
brown with hot iron or any other manner convenient. Lay the pork
in the middle, without the fat which dripped from it in roasting. This
will be found much more healthy than when prepared after the old
rule of baking pork and beans in the same dish. Serve as dessert a
baked Indian pudding. Horseradish, catsups, and pickles, are the best
relishes. Stewed beans are prepared as above, and gently boiled in the
last water with the pork, until nearly dry. Beans should be cooked
in soft water, or, if hard, with a small bit of soda in the water.
To BOIL A FRESH HAM.—This is very excellent when well pre-
pared; cut off all the fat, and skin with a sharp knife, leaving the
ham in good shape for the table; put it in cold water well salted,
and seasoned with two table-spoonfuls of ground mustard, and one
of pepper; skim the pot carefully, and keep the ham under the water;
boil steadily three hours; serve cold, and garnish with parsley or
celery

PORK.
97
TO SERVE COLD ROAST PORK.--Cut the slices very thinly across the
grain, dust on, if not sufficiently salt, a trifle of fine salt on each slice
as it is cut; if for breakfast or dinner, serve with it hot slaw and
mashed potatoes.
To SERVE COLD BOILED HAM.-Out the slices very thin across the
grain, and lay them evenly on the platter, or put the ham whole on
the table before the carver; serve with potatoes, poached, scrambled
or boiled eggs, and grated horseradish; the potatoes should be mashed
and nicely seasoned, or baked. To prepare a boiled ham for the table:
(see To Boil Ham) remove the skin without tearing the flesh, and
garnish with pepper put on in spots, cloves, and parsley; the cloves
can be used to fasten sprigs of parsley; cold boiled eggs cut in
slices laid on the edge of the platter, with sprigs of double curled
parsley, make a good appearance. Baked or roasted hams are said to
be superior to boiled. Boiled pork is garnished much in the same
manner, omitting cloves and eggs.
: To Roast A PIG.-After the pig is well dressed, and every part
in proper order, wipe it clean and dry, and proceed to make the dress-
ing; it should be seasoned with pepper, salt, a little sifted sage, and
thyme; crowd the pig as full as possible, put a potato in the mouth,
bend the legs that it may lay strong upon its knees; rub the skin all
over with sweet butter, and bake or roast three hours steadily ; if the
skin blisters, prick it and wet the spot with the drippings. The
beauty of a roasted pig consists in browning the skin evenly all over
without burning, and having it thoroughly done through. As this
book may fall into the hands of persons in the country, it may not be
amiss to give some directions for dressing pigs. The pig should be
from four to six weeks old, fat and healthy. After the pig is stuck,
examine the temperature of the water, this is the most important
thing in the whole operation; if too hot, so as to cook the skin, it will
be rough and difficult to clean, or if not hot enough it will not start
the bristle from the roots; drop a few drops of fresh blood in the wa-
ter; if instantly changed to a whitish color, it is too hot; if it retains
its color, and tints the water, it is too cold; but if it changes to a
milky color in a few seconds, it is the proper temperature. After the
pig is once dipped in the water, rub it over with a little pulverized
rosin; this will melt and mat the hair together, greatly facilitating its
removal; a small opening as possible should be made for the removal
of the inwards, always avoid opening the breast, as it makes the stuffing.

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HOUSEKEEPER'S ENCYCLOPEDIA.
it more troublesome. Particular pains should be taken with the
nose, ears, and feet; the liver and heart should be saved to boil for
thickening the gravy. Never serve roast pig without sour apples
stewed plain, without sugar, or other sour sauce.
Sausages.--The proper seasoning is salt, pepper, sage, summer-
savory, or thyme; they should be one-third fat, the remainder lean,
finely chopped, and the seasonings well mixed, and proportioned so
that one herb may not predominate over the others. If skins are
used, they cannot be prepared with too much care; but they are about
as well made into cakes; spread the cakes on a clean whitewood board,
and keep them in a dry cool place; fry them long and gently; serve
with potatoes, cider-apple sauce, plain stewed apples without sugar,
baked sour apples or sour pickles.
LARD.—Leaf lard is the nicest for all cooking purposes; skin all
the fat that is to be tried into lard, and commence by frying gently a
little leaf lard, or your fat will scorch; let it cook slowly, and dip off
the fat as fast as it is liquefied, and strain it through a cloth; when all
is strained that can be dipped off, squeeze the remainder by itself in
the cloth. If the lard is to be used for cooking, salt it a trifle when
first put on; but if for burning in lard lamps, salt would be inju-
rious. If the fat is not skinned before trying, the gluten in the skin
will make the lard impure and frothy. Save the scraps and skins for
soap grease.
SOUSE.-Cleanse well the feet, legs, nose, and snout of the hogs,
scald, scrape, and singe them; then boil them in water in which has
been thrown a handful of salt, until tender, when it will fall to pieces,
take it up, pick out all the bones, and set it in a cool place until
wanted for the table. To prepare it for the table in the best manner,
cut it in small bits, lay it in a spider, and fry it brown in its own fat,
then add, if needed, salt, a bit of butter, a dust of flour, a little pepper,
and sufficient strong vinegar to make a floating gravy; let it simmer
in this three minutes, and then dish it; serve with mashed potatoes.
It is considered a breakfast dish; if used for dinner, a sweet dessert
should be provided.
PICKLED PIG's FEET.-Boil until a straw can be run through them
in water in which a little salt has been thrown, pack them in jars,
and pour over them very strong vinegar, with or without spices to
suit the taste.

PORK.
• 99
HEAD-CHEESE.-Boil the head of a hog, after seeing it well cleansed
and the eyes removed, tender. When it is boiled to rags, drain it
in a colander, chop it as fine as possible, season to taste with pepper,
salt, sage, and thyme; press all the water from it, put it in a form,
and press it until cold; to use, cut it in thin slices like cheese; if
properly prepared, will keep all winter.
FRESII PORK POT-PIE.—Boil a spare-rib, after removing all the fat,
and cracking the bones, until tender; remove the scum as it rises, and
when tender, season with salt and pepper; half an hour before time
for serving the dinner, thicken the gravy with a little flour, have
ready another kettle into which remove all the bones and most of
the gravy, leaving only sufficient to cover the pot half an inch
above the rim that rests on the stove; turn a small plate upside
down in the kettle, and put in the crust; cover tight, and boil steadily
twenty-five minutes. To prepare the crust, work into light dough a
small bit of butter, roll it out thin, cut it in small square cakes, and
lay them on the moulding-board until very light; if made with
brewers' yeast, the butter should be melted in the wetting of the
crust, and rolled out before rising, as the first effervescence of brew-
ers' yeast is the strongest; work the dough well before making up
the cakes.
TENDERLOIN OF PORK TO BROIL.-Broil until perfectly cooked, over
bright coal, and season with butter, pepper, and salt.
PORK CUTLETS.-Dust over some slices of lean, white fresh pork,
a little salt, and pepper; fry it slowly in pork fat, until well cooked,
but not browned; have ready a batter of egg and flour, and just be-
fore serving dip in the pork, and fry until the egg is fried, but not
browned.
A NICE WAY TO Fry FRESH PORK.—First cut the fat in small bits,
dust on pepper, salt, sage, and thymne, or summer savory; fry until
nearly brown enough, then cut the lean a little smaller than the fat,
season the same, and fry without hardening until thoroughly done;
serve with plain apple-sauce without sugar. Fresh pork can be fried
to imitate broiling. (See FRIED BEEFSTEAK, No. 2.)

HOUSEKEEPER'S ENCYCLOPEDIA.
CHAPTER V.
VENISON, LAMB, MUTTON, AND VEAL.
REMARKS. -Venison should be well done without being dried. A
haunch of buck venison, weighing twenty pounds, will require five
hours to roast, allowing fifteen minutes to the pound; the doe-
haunches are not quite as large, one weighing about eighteen pounds
will require about three and a half hours, allowing about thirteen
minutes to the pound. Before roasting, cover the fat with white
buttered paper, and the paper with a coarse paste made of flour and
water, this will prevent the fat from burning; baste the joint as soon
as it warms with salted water and butter, and continue to do so as
long as it is roasting; about twenty-five minutes before it is done,
remove the covering from the fat, cleanse the dripping pan, and pre-
pare some melted butter, and baste the haunch after it has been
dredged lightly with flour. Garnish with white paper, ruffled round
the knuckles. Prepare a gravy with the browned butter left in the pan,
or make any fancy gravy prepared with wine or acids; serve with
currant-jelly, cold or melted, or cranberry-sauce hot or cold.
To Roast A NECK OR SHOULDER OF VENISON.—Roast without
covering; it requires less time than a haunch; baste as directed for
a haunch; prepare a sauce with wine, jelly, or of the juices of the
meat alone.
STEWED VENISON SHOULDER.—Remove the bone, and beat the flesh
until tender, soak a part of the fat in wine: port is considered the
best for this purpose; lay it upon the under side of the shoulder, dust
them with a little salt, pepper, and, if relished, finely pulverized nut-
meg, and cloves; the latter in very small proportion; then roll up
the shoulder, leaving the fat on the inside, and bind it lightly to-
gether; put it in a small-sized stew-pan, pour over it a pint of veal
broth mixed with a pint of wine; if the shoulder is not covered, add
more broth; cover closely and stew gently for four hours; when done,
open it, spread the meat neatly on the platter, strain the gravy, and
pour it over the shoulders; if very fat, use but a small part of the fat,
or it will be too rich to be agreeable; if the wine is disliked, omit it
and the spices, and thicken the gravy a trifle with flour, or, if rel-
ished, melt currant or cranberry jelly in the gravy.

VENISON, LAMB, MUTTON, AND VEAL.
101
SUPERIOR VENISON STEAK.—This manner of cooking venison is the
most healthy, and perhaps the most universally agreeable; the recipe
was obtained from an old hunter, at the west. Broil, as you
would a rare beef steak; have ready a gravy, prepared with butter,
pepper, salt, and a very little water; heat the gravy, without boiling
or frying the butter; cut the steak in small bits, not larger than a
ten-cent piece, put it in the gravy, and cover tight, keep it hot
enough to steam the meat sufficiently to coagulate the blood, but
no hotter; serve in a covered dish, well heated.
DIRECTIONS FOR ROASTING A QUARTER OF LAMB.-Paper the roast
all over, baste frequently, and cook thoroughly; if underdone, it is not
fit to eat; when sufficiently roasted, the gravy which drops from it
is entirely free from color; remove the paper half an hour before
taking it from the fire; dredge it with flour, and baste it with butter,
until it has penetrated the meat; brown nicely. The first basting
liquid should be prepared with a little butter, salt, and pepper, to
season the meat; some advise to cut off the fore shoulder and lift the
flesh with a fork, and season it with pepper, salt, butter, and a little
lemon-juice; if done, the shoulder must be replaced neatly, so as not
to mar the quarter. It is easier to run a knife in the flesh in several
places, making openings, without removing any of the flesh, and dust
in pepper, salt, and lemon-juice, if relished. Serve with mint-sauce,
the gravy of the quarter, or plain. Asparagus, peas, and potatoes,
are the vegetables proper for serving with lamb; for relishes use salads.
For dessert serve a light pudding, easy of digestion, and fruit.
LAMB CHOPs.-Fry them a light brown, in butter, then add a little
water, flour, salt, and a dust of pepper, to the gravy, let it brown and
pour it over the chops.
BROILED LAMB STEAK.—Broil slowly until quite done, then make
a gravy with fresh butter melted by the steak, add a dust of pepper,
and a little salt dissolved in a table-spoon of water; serve with peas,
potatoes, and salads.
To BOIL A LEG OF LAMB.—Wash and trim the leg nicely, have
ready water that has boiled, and been skimmed, soft water is the best;
put in the leg, when the water is nearly or quite boiling hot, and remove
the scum as fast as it rises; when it has boiled five minutes, throw in
the pot sufficient salt to give the water a saline taste, and boil the water
briskly until the scum is all removed, then simmer until tender; the

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water should be kept to nearly boiling heat, and the pot tightly covered
all the time. If the amount of water decreases, fill the pot with hot
water from the tea-kettle; serve with nice drawn butter, flavored with
celery, parsley, lemon-juice, or mint if preferred. The vegetables
should be peas, potatoes, celery, and lettuce. The pudding a boiled
fruit, or plain, with a third course of fruit.
LAMB CUTLETS.-- Trim the slices free from fat, beat up the yolk
of egg with rasped bread or crackers, season with pepper and salt,
dip in the cutlets and fry in butter gently, until thoroughly done.
To BOIL A LEG or MUTTON.-Cut off the bone close to the flesh,
and nicely trim the knuckle. Pour over it milk boiling hot, and
let it lay until the milk is cold. Cover it with cold water in the stew.
pan, add salt, and simmer gently until done. Remove the scum as
fast as it rises to the surface of the water. It will take from two to
two and a half hours to boil. Serve with boiled turnips, onions,
potatoes, and caper sauce; if the caper sauce is not to be had, make
a sauce of drawn butter flavored with celery.
To BOIL A NECK or MUTTON.-—Boil it with the skin on, after it
has soaked in hot milk and water. Reinove the skin before it is
served. Make a sauce of drawn butter and celery.
STEWED LOIN OF MUTTON TO RESEMBLE VENISON.—Take out the
bones and boil them for the gravy. Season the fat and lean before roll-
ing up. In every other respect, proceed as in Stewed Venison. Add
to the gravy mushroom catsup, whether the wine is used or not, and
thicken with butter and flour. Serve with onions, parsnips, turnips,
and potatoes.
To Roảst A HAUNCH OF MUTTON.-Have a brisk fire. Soak the
haunch in hot milk and water, rinse off the milk and wipe it dry.
Rub it over with salt, pepper, and butter, then cover it entirely with
paper, baste frequently, and half an hour before serving remove the
paper, and brown the roast. Prepare a nice gravy of the juices of the
mutton. Serve with sour jellies of any kind, cauliflower or cabbage
boiled to imitate cauliflower, onions, squash, turnips, and potatoes.
The dessert should be delicate.
BROILED MUTTON Chops.-Cut the chops from the loin, or best
part of the neck, trim them, and remove a part of the fat, pepper
lightly, and broil over a clear fire, turning them often until quite done.

VENISON, LAMB, MUTTON, AND VEAL.
103
Have a platter over hot water, dish the chops, and lay on them bits
of butter, add a spoonful or two of boiling water, in which is dis-
solved a little salt, and serve immediately.
FRIED MUTTON Chops.-Prepare the chops, season with pepper
and salt, and fry gently in pork fat, turning them very often. When
done, remove them to a hot platter, cleanse the platter, brown a
little butter and flour, add a little water, and pour the gravy over the
chops.
To BOIL A FILLET OF VEAL.-Remove the bone, and fill the cavity
with a dressing of bread and butter, seasoned with salt and pepper,
but not moistened, crowd it as closely as possible, and sew it firmly,
so that none of the dressing can escape. Boil, and skim the water,
then put in the veal, and keep the water to within twelve degrees of
boiling until tender. (See USES OF THERMOMETER IN THE KITCHEN.)
Remove all the scum that rises to the surface. When done, strain some
of the gravy, season and enrich it with butter, and thicken with a
little flour. Sweet cream may be used, in place of butter, flavored
with mushroom powder or the catsup. Egg sauce is also fine with
veal; beat the yolks of two eggs, and stir them into the veal gravy,
after it is taken from the fire, and the butter and flour added to it.
The sauce must not boil after the egg is added.
To ROAST A FILLET OF VEAL.--Fill the space, from which the
bone is removed, with a dressing of bread and butter seasoned with
pepper and salt, and moistened with water or sweet milk. Roast
thoroughly, and baste with water and melted butter, seasoned with a
little pepper, and salt frequently. Make a gravy of the drippings.
Serve with potatoes mashed, squash, and pickles. For dessert
a whortleberry or blackberry pudding, or pie.
LOIN OF VEAL.-To ROAST.-Roast as a fillet, with or without
stuffing. Cover the fat with paper.
To Roast A BREAST OF VEAL.-Cut off the thin end, and roast until
thoroughly done. Baste constantly, or the skin will become hard
and dry. Toast bread, and lay it under the kidneys. Make a gravy
of melted butter, and pour over the whole breast. Serve with peas,
cauliflower, squash, turnips, and potatoes.
To Roast A SHOULDER OF VEAL.—Take off the knuckle just above
the joint, fill the loose skin with dressing, and bind or skewer it down.

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Roast thoroughly, and baste frequently; serve with the gravy of the
roast, browned and thickened.
BREAST OF VEAL WITH OYSTER SAUCE.-Rub the veal all over
with salt and pepper. Cover it with buttered paper, and then with
coarse paste, baste frequently, to prevent the paper and paste from
burning; half an hour before serving, remove the paste and paper.
Beat the white of an egg, add a very little loaf sugar, and wet the
veal with the egg and sugar, without leaving any lumps of the glazing,
and brown it nicely. Prepare a drawn butter with oysters, and serve
the sauce in a tureen. This sauce can be used with roast or boiled
veal, to good advantage, if oysters are plenty. Serve with mashed po-
tatoes, and celery.
STEWED VEAL.-Out the veal in small bits, stew in a little water
with butter, pepper, and salt, until tender; thicken with a little flour.
FRICASSEE OF VIAL.-Out in bits lean veal, and parboil in salted
water. Drain off the water, dust the veal with flour and brown in
butter; add sufficient of the broth for the gravy to the browned
butter, and thicken very little with flour. Toast bread, lay the slices
on the platter, lay on each slice a part of the veal, and pour the gravy
over the whole. Serve with mashed potatoes.
VEAL CUTLETS.—Trim free from fat, slices of nice veal, beat up
the yolks of eggs, and mix in rolled cracker or rasped bread, and
season with pepper and salt; roll the cutlets in the preparation, and
fry gently in butter, without burning, until thoroughly cooked.
Serve with the oiled butter remaining in the spider.
VEAL PIE.—Prepare a plain paste, cover a deep plate with it,
set it in the oven until baked. Have ready veal that has been par-
boiled, cut in small bits, lay the meat on the crust, until it is evenly
full, put in each pie a piece of butter as large as the bowl of a table-
spoon, broken in small bits, a little salt and pepper, a spoonful of
flour, and a little of the broth in which the veal was boiled. Put
on the top crust, which should be made rather richer than the bot-
tom, and rolled thin, Bake immediately in a quick oven. Serve
with potatoes, and any other dressed vegetables; sponge-cake, or any
other cake pudding is a proper dessert.
VEAL POT-PIE.-Boil the veal, and proceed exactly as directed in
chicken pot-pie.

VENISON, LAMB, MUTTON, AND VEAL.
105
To BOIL CALF's HEAD.-Split the head in two parts, and remove
the brains, wash the brains in three waters, and lay them for an hour
in cold salted water. Wash the head clean, and soak it in tepid
water, until the blood is well drawn out. Put it in cold water; when
it boils remove the scum, and simmer gently, until a straw can be
run through it. A head with the skin will take three hours, if large,
and without the skin two. Scald the brains, by pouring over them boil-
ing water, take them out and remove the skin or film, put them in
plenty of cold water, and simmer gently fifteen minutes. Chop them
slightly, stew them in sweet butter; add a teaspoon half full of lemon-
juice, or not, as desired, and a little salt; when done, skin the tongue,
lay it in the centre of the dish, and the brains round it. Send the
head to the table very hot, with drawn butter poured over it, and
more in the tureen.
To Stew Calf's HEAD.—After it is boiled tender, remove all the bone
without disfiguring the head, season with Cayenne or black pepper,
salt, and if relished, nutmeg; most persons not accustomed to French
cookery, dislike spices in meats and fish. Fry gently in sweet butter
until slighty browned, then make a gravy of the liquor enriched with
sweet butter, and thickened very little with flour. In the mean time,
prepare the brains after they are boiled in the following manner :
mash and season them with pepper and salt, or with whatever the head
is seasoned with, beat the yolks of one or two eggs, mix them with
flour, and stir them into the brains; incorporate the egg and brain
into one mass, make it in balls, brown them in butter, and serve the
balls with the head.
HASHED CALF's HEAD.—After it is boiled well, but not as tender
as it could be made by very long boiling, remove the bones from
half of the head, cover it with yolk of egg and bread crumbs, and
brown it before the fire; slice the remainder of the head, after
peeling the tongue. Put a pint of the gravy in which the head was
boiled in a pan, with oyster liquor, salt, and Cayenne, and, if relished,
an onion and a glass of sherry. The two latter can be omitted. Boil
these ingredients a few moments, and strain it on the meat, having
previously dredged it with flour. The addition of mushrooms, and
two spoons of catsup, will improve the dish. Beat half of the brains
with flour, add it to the hash, and simmer all together; garnish
the dish with balls composed of yolks of egg, and the other half of
the brain, fried oysters, and force-meat balls.

106
HOUSEKEEPER'S ENCYCLOPEDIA.
Calf's BRAINS.—After removing all the large fibers and skin, soak
them from four to five hours in water, lay them in boiling water
with a little salt and vinegar in it, afterwards soak them in a strong
white vinegar, a solution of citric acid, or lemon-juice. Dry them
well, dip them in nice butter, and fry slowly in butter until done,
and nicely browned. Serve with drawn butter, or a sour sauce.
CALF'S FEET AND EARS.—Boil tender, and serve with drawn
butter. These can be fricasseed, if desired.
Calf's KIDNEY.--Ohop. calf's kidneys after being boiled tender,
season with pepper and salt, and serve as hash, or make it in balls
with egg, and fry them in butter.
CALF'S LIGHTS AND LIVERS.—Parboil and chop them, season with
pepper and salt, and stew them with butter.
SWEETBREADS.-Trim them carefully, soak them first in cold water
to extract the blood, and afterwards put them in boiling water to
blanch them. Boil and serve with drawn butter or lard, and roast
them till thoroughly done, and serve on toast with a nice veal gravy,
or slice thin, dip them in egg, and fry in butter until well done, and
nicely browned.
CHAPTER VI.
POULTRY AND GAME.
TO DRESS FOWLS FOR MARKET.—Give no food for twenty-four
hours. Instead of wringing or cutting off the neck, stick it with a
penknife. If the head is cut off, the skin recedes and looks revolting.
Pick them immediately, without scalding, and carefully remove all
pinfeathers, particularly from the legs and neck. Do not tear the skin
in removing the feathers; singe, and then draw the intestines; cut
off the head; draw the skin above the neck bone and tie it. Have
ready water nearly boiling hot. Rinse out the fowls, wipe them dry,
and then plump them, by dipping them two seconds and no more in
the hot water, and then immediately into cold (if ice-water so much
the better) for the same length of time.
To Truss FOWLS AND GAME.-To truss a fowl for roasting, draw

POULTRY AND GAME.
107
the skin over the bone of the neck, which should be cut close to the
body, leaving the skin much longer than the neck bone. Break the
back bone and the two leading to the pinions. Cut off the first joint
of the legs, turn them down close to the sides towards the vent, and
fasten them in place by a game skewer passed from one to the other.
Place the gizzard under one wing and the liver under the other, and
fasten the wings close to the body with a slender skewer passing
through the joint of one wing and through the body and opposite wing.
To Truss A FOWL for BOILING.–Cut off all the leg except the
thigh ; cut a slit in the apron, or fat skin covering the belly of the
fowl, and tuck in the ends of the bone. Stuff the breast out very
plump; tie down the neck, and fasten the wings, gizzard, and liver as
directed in roast fowls.
To TRUSS FOWLS IN FRENCH STYLE.-Make a hole above the joint
of the leg, and skewer the claws into the body. Pass a string from
the head to the skewers, draw the chicken in shape, and remove the
string and skewers before serving. The claws, when left on fowls,
should always be skinned, and the toes cut off.
To Truss WOODCOCKS, SNIPES, AND ALL BIRDS LIVING BY SUO-
TION.—Remove the feathers with great care, as the skin is easily
broken. Do not draw them; the trail is considered the most delicate
part of the bird. Wipe them carefully; tuck the head under the
wing; bend the knees, and fasten them in place with a skewer passed
through the body.
To Truss Moor Fowls.—Truss the same as a domestic fowl, except
the head and feet; tuck the head under the wing; and lay the bill close
to the body; bend the knees, fasten them with skewers; cross the feet
at the tail end, and fasten them in place. The feet should be skinned,
and the toes removed.
To Truss PARTRIDGES.—Turn the head under the wing; bend the
knees; pass a skewer through the body; put the liver and gizzard
under the wings; cross the feet in front, and fasten them at the first
joint of the leg.
To Truss PIGEONS.- Prepare them exactly as partridges. Pick
the head clean, or remove it entirely.
To Truss CANVAS-BACK DUCK.-Truss the same as the domestic
fowl, except the head, which is tucked under the left wing.

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HOUSEKEEPER'S ENCYCLOPEDIA.
To Truss REED BIRDS.-Pick and draw them carefully without
breaking the skin; fasten the wings and legs in place with skewers.
To TRUSS WILD DUCK.-Proceed in exactly the same manner as
directed to dress and truss poultry.
To TRUSS A GOOSE.—Proceed as in the directions for turkey, except
that the liver, legs, heart, and most of the neck, are boiled together to
make a giblet sauce.
TO PREPARE HARES AND RABBITS.-Remove the entrails as soon
as dead, and the skin just before cooking. Epicures keep them until
the fibre begins to soften before dressing. The inside of the body must
be kept dry, and it is well to dust it with pepper and salt. To skin
them proceed in the following manner: Cut off the legs at the first
joint, raise the skin on the back, draw it over the hind legs, and strip
it from the tail, then slip it over the fore legs, and cut it away from
the head and neck, leaving the ears on the head as perfect as possible.
Wash them well, dry with a towel inside and out, and proceed to
truss them. Cut the sinews of the hind legs, turn them towards the
head, and fasten them to the sides of the hare or rabbit; then turn
the fore legs to meet the hind legs, and fasten both with skewers.
The head is crowded a little back, and fastened in place with skewers.
The body is filled with dressing, the skin sewed up, and the whole
bound firmly in shape with a string; the skewers and string must be
removed after it is on the platter before sending the dish to the table.
To Truss BLACKBIRDS AND OTHER SMALL BIRDS.—Pick them care-
fully; cut off the head, leaving the neck long; bend the neck bone,
draw over it the skin, and fasten it under the left wing, with a
small skewer; stuff the birds, sew them up, and fasten the legs the
same as a partridge.
To BOIL A Fowl, No. 1.—Boil a pound of fat salt pork for half
an hour after changing the water the last time, then put in a fowl with
the pork, boil gently until tender, and serve with plain drawn butter.
BOILED Fowl, No. 2.—After the fowl is prepared, fill the body
with a dressing of bread crumbs, seasoned with pepper, salt, and but-
ter. Put it in just enough water to cover it well, and stew gently
until tender; serve with drawn butter.
BOILED Fowl, No. 3.-Boil the liver, gizzard, heart, and lower

POULTRY AND GAME.
109
part of the legs, in very little water. Chop them fine, mix them with
drawn butter and bread crumbs; season with pepper, salt, and sum-
mer-savory. Stuff the fowl, truss properly, and boil as above; serve
with drawn butter.
SUPERIOR BOILED Fowls, No. 4.-Stew a pint of oysters in their
own juice, mix them with half a pint of drawn butter; soak dry
bread in sweet cream until soft, and season it with butter, pepper, and
salt; mix the bread and oysters well together, and fill the fowl. Tuck
the liver under one and the gizzard under the other wing, and boil
gently in veal stock until tender; serve with oyster sauce.
STEAMED Fowls.— Fowls are better steamed than boiled, especial-
ly when there is no veal stock on hand to boil them in. When steam-
ed, the juices should be saved by placing a pan under the strainer
to catch all the drips. Drawn butter, plain or seasoned with parsley
or celery, is the most common sauce used for boiled fowls. Liver
sauce is good; but when oysters can be had, oyster sauce is to be pre-
ferred above all others.
BOILED TURKEY.—Turkey is boiled in much the same manner as
the fowl. A large turkey will take two hours to boil, if tender; if
old, it must have more time. If steamed, allow three hours. A
tough turkey will be better boiled than steamed or roasted. The
vegetables served with boiled fowls should be potatoes and turnips
mashed, and boiled onions. The relishes, celery, sour pickles, jellies,
or cranberries. The pudding should be boiled, and the sauce decid-
ed to give variety. Fruit would form a nice and appropriate third
course.
To BOIL A GOOSE.—After it is well dressed, singe it thoroughly.
Put it in a deep dish, and cover it with boiling milk until morning.
Early in the morning wash off the milk, and put the goose into a large
kettle of cold water; let it remain until nearly or quite boiling hot;
it must not cook or you cannot truss it. This is done to remove the
strong taste of the oil; wash it again in warm water, and dry it with
a towel. Have ready a dressing prepared as for BOILED FOWL, No. 2,
with the addition of two finely-chopped onions, a little sage, and more
pepper than would be used for turkey. Fill the body, and close it
firmly; put it in cold water, and boil gently an hour, if tender; if not,
longer; serve with giblet sauce. The onion can be omitted if not rel-
ished. For a goose the relishes should be decided; sour pickles, plain

110
HOUSEKEEPER'S ENCYCLOPEDIA.
sour apples stewed without sugar, or acid jellies, are the most proper;
beets, turnip, and cauliflower, are proper vegetables.
To Roast A Fowl.-Having nicely dressed the fowl, have ready
a dressing seasoned with pepper, salt, and summer-savory; fill the
body of the bird, sew up the opening, truss it nicely, oil it with but-
ter, and put it before a moderately hot, but bright fire; heat the skin
evenly as soon as possible, cover it with paper if there is the least
danger of its browning too soon, roast pretty fast without scorching
the first half hour, and baste the fowl all over every five minutes;
after this let it roast steadily, but rather slowly, three-quarters of an
hour, when, if young and tender, it will be done quite through. Stick
a fork through the breast and thighs, and if the fluid which follows
the fork is entirely free from blood, it is done. If not browned, re-
plenish the fire, wet the fowl over with very little yolk of egg, dust
it lightly with flour, and let it brown evenly all over. Remove the
skewers and strings before sending it to the table.
To BAKE A Fowl.-Prepare a fowl as for roasting ; have the oven
of good but not a raging heat; you should be able to count twenty
slowly, while holding your hand in the oven. Lay the fowl on skewers
if you have no hooks to hang it by in the oven; baste every five
minutes, and manage the same as the roast. If young, it will bake
in one hour.
To ROAST A TURKEY.-Proceed as directed in roast fowls; allow
from two and a half to three hours for a good-sized tender turkey.
The dressings of fowls can be varied by using oysters, &c. (See the
chapter on Gravies and Sauces.)
TO BAKE A TURKEY.–Follow the directions for baking fowls, and
allow from two to two and a half hours steady baking for a common-
sized young turkey; serve with a browned gravy. All roast fowls
should be served with dressed vegetables, currant, grape, or cranberry
jelly, and a baked pudding or pie.
To ROAST A GOOSE.-Having prepared a goose as already directed
for boiling, truss it nicely, and put it before a moderate fire. Let it
lose all the oil it will, and baste it with a preparation in another dish
of browned butter, salt, pepper, a little water, a teaspoon of the ex-
tract of sage and summer-sávory. If not offensive, add a drop or two
of garlic. (See EXTRACTS OF HERBS.) Keep the drippings separate
from the bastings until nearly done, when the basting-pan may be set

POULTRY AND GAME.
111
underneath the goose. In making the gravy use the basting, or make
a fresh gravy of browned butter flavored with the extracts or not, as
desired. If no extracts are used, add a little lemon juice to the sauce.
Geese are so strong as to require additional seasoning to overcome
their natural flavor.
NATURAL ROAST GOOSE.—Scald the goose in milk, and let it lay
all night; stuff it with a dressing seasoned with sage, pepper, salt,
summer-savory, and, if not disliked, half an onion. Roast slowly; baste
with prepared gravy of browned butter, a little water and pepper,
and make a gravy of the bastings without using the drippings, or
port wine gravy, seasoned with mustard, salt, Cayenne, browned
butter, and slightly thickened with the yolk of an egg. Serve with
hot slaw, dressed potatoes, boiled onions, and dressed turnips.
GREEN Goose ROASTED.—Put in the inside sage, onions, salt, Cay-
enne, and butter; roast well; baste with butter, and brown; serve
with a nice rich gravy.
To Roast Moor Fowls.—After they are dressed and singed, fill
their bodies with bread crumbs, seasoned with pepper, salt, and but-
ter, sew up the opening, and truss them as already directed; hang
them before a clear but not fierce fire, and roast until done through,
basting frequently. Young birds will roast in three-fourths of an
hour, and a full-grown bird will take from fifty to sixty minutes;
serve with a brown gravy, currant jelly, and dressed potatoes.
To Roast A PARTRIDGE.-Prepare the bird and roast it in every
respect as the moor fowl. When quite done, remove it from the
fire; game is ruined if overdone. A young partridge will roast in
from twenty to twenty-five minutes, and an old one may take forty
minutes.
To Roast A PHEASANT.—To roast a pheasant proceed exactly as
in roasting a moor fowl; allow from forty to fifty minutes for a
full-grown pheasant; serve with browned gravy, acid jelly, and dress-
ed potatoes.
To Roast WOODCOCK.—Pick out the gall and gizzard, but do not
remove the remainder of the trail. This is not usually done, but as
this part of the intestines are filled with pebbles and sand it is better
to do so. Toast bread, and lay a slice under each bird, to catch the

112
HOUSEKEEPER'S ENCYCLOPEDIA.
drippings of the trail, which is considered the best part of the bird.
Baste with butter, brown nicely, roast from twenty to twenty-five
minutes, and serve with currant jelly.
To ROAST A PRAIRIE CHICKEN.-Dress and truss as a partridge,
roast before a clear fire half an hour, baste often, and serve with brown
gravy, currant jelly, and dressed potatoes.
To ROAST WILD DUCK.—Stuff it with bread moistened with
water, seasoned with butter, pepper, salt, sage, and chopped onions.
Truss properly (see To Truss DUCK), and put it to roast before a
clear fire; baste frequently with butter, leave in the dripping-pan a
piece of butter, roast brown, serve with rich brown gravy of but-
ter, or a port wine sour sauce, (see Sauces) or the red gravy
from the duck. Or, after the duck is nearly done, carve it, put the
pieces in a porcelain stew-pan, cover the meat with the gravy, cover
tight, and set the stew-pan ten minutes in a kettle of boiling water;
keep the water boiling until the duck is removed ; lay it in order on
the platter, add the gravy, and serve very hot. The relishes for duck
should be decided ; if a jelly is used, let it be tart; if apples, very sour,
stewed plain without sugar; dress onions, turnips, and potatoes.
To Roast A CANVAS-BACK DUCK.-Dress and stuff it with a nice
dressing of bread, butter, sage, and a little onion. Roast before a
brisk fire, baste with butter, serve with its own gravy, or a sauce
made with port wine, etc. (See Sauces.)
To Roast QUAIL, BLACK AND ALL OTHER SMALL BIRDS.—Pick them
with great care, and draw them so as to leave all the fat in the bodies
of the birds, wash and dry them nicely. Stuff them with bread
moistened with melted butter and very little water, seasoned with
pepper and salt. Truss them nicely, and fasten the wings and legs
in place with very small skewers; roast or bake them fifteen or
twenty minutes, basting frequently. Toast some nice bread quickly
on both sides without burning, make up the gravy from the drip-
pings; soak the toast; lay the slices in order on the platter, allow-
ing half a slice to each bird, remove the skewers and strings; set a
bird on each half slice of toast, and dip the gravy over them; serve
hot. When the birds are roasted without stuffing, they will cook in
from ten to fifteen minutes.
To Roast SNIPE.-Snipes are roasted like woodcock, but require

POULTRY AND GAME.
113
seven minutes less time to roast; serve with jelly and a rich gravy
flavored with lemon, or port wine if desired.
To Roast WIDGEONS AND TEALS.-Roast exactly like wild ducks,
but in much less time.
ROASTED HARE.-After the hare is dressed, parboil the liver, and
then boil it with a slice of fat ham until quite tender; then mash it
fine; soak bread in milk, mix the liver with the bread, add a quarter
of a pound of butter, sweet marjoram, Cayenne pepper, black pepper,
salt, and the ham chopped fine; mix the ingredients well, fill the body
of the hare, and sew it up. Truss the hare. (See To TRUSS HARE AND
RABBIT.) When the hare is first put before the fire, baste with boiled
milk half an hour; then remove the milk, and baste with butter un-
til done. Just before it is done froth with butter and flour; this is
done by merely dredging the whole surface with flour, and immedi-
ately basting with fresh hot butter. A common-sized hare roasts in
an hour and a half. Serve with nice drawn butter or brown gravy,
and melted currant or cranberry jelly.
To Roast RABBITS.-Prepare them exactly like hare. Boil the
liver, chop it, mix it with the gravy, and season with parsley if rel-
ished. The foundation of the gravy should be drawn butter; serve
the gravy in a tureen. A rabbit, if young, will roast in from thirty
to forty minutes; an old rabbit in from fifty to sixty; they will bake
ten minutes sooner than roast. The hare and rabbit both being very
dry, will be improved by the basting of milk; it should not be omitted.
Hares, rabbits, and roast pigs look pretty on the table laid on a bed
of double curled parsley, the stems all under the body, and the leaves
entirely covering the platter; cut flowers from beets, turnips, and
carrots, and lay on the parsley; roses, lilies, morning glories, and
spiderwort are very easily imitated.
To BOIL RABBITS.-Soak them in warm water ten minutes, stuff
and truss them as already directed; put them in cold water and boil
very gently; if young and small they will require half an hour, if
large three-fourths of an hour to boil. Pour over the rabbit drawn
butter, and send some to the table in a tureen.
To BROIL A FOWL.—The fire should be clear but not scorching, the
gridiron several inches from the coals, and rubbed over with the oil
of the fowl, a small bit of which should be reserved for the purpose.
Split the fowl down the back-bone, roll it to break down the breast

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bone, dust it slightly with salt and pepper, place it on the gridiron
before it is hot, merely warm enough to melt the oil in greasing. Put
the chicken on the gridiron breast down, and let it broil very slow.
Cover the gridiron entirely with a shallow pan, and put a weight on
the top to press the fowl to the bars; as soon as it has browned a
little take it up, dip the side broiled, in butter, pepper, and salt,
melted but not oiled over hot water. Turn the juice, if there is any
standing on the fowl, into the gravy, turn the chicken over, broil
slowly until nearly done, then turn it; dip on to it a little of the gravy,
and broil gently until done. It takes full half an hour to broil a
chicken well; if hurried it will be worthless, either half done or
burned bitter. When done, dip it in the gravy both sides; add two
table-spoons of boiling water to the dish, mix it with the butter, and
serve hot with mashed potatoes and cold slaw. If you can broil one
fowl well, you can broil all birds, whether domestic or wild.
To Roast PIGEONS.—Pigeons are usually seasoned with chopped
parsley, but they may be stuffed and roasted to suit the taste. If
scalded in milk, the flavor will be improved and the flesh will not be
as dry as it will without.
To BROIL QUAILS.-A. quail is better broiled than roasted, boiled,
or fried. Broil a quail exactly like a chicken, and serve with toast.
To BOIL A PRAIRIE CHICKEN, PARTRIDGE, OR PHEASANT.-Broil
either exactly as you would a chicken, but very slow, so as not to
burn.
TO MAKE A PIGEON OR QUAIL PIE.-Cover the pudding baker with
puff paste. (See PUFF PASTE.) Parboil the birds until nearly done.
Cut them through the back or leave them whole, as suits the fancy;
place the birds in the pie breast to back if whole, and flat, with the
skin side down, if cut; sprinkle over pepper, salt, a dust of flour, and
add for ten quails a teacup of butter. If the pie takes more than
one layer of birds, divide the butter equally between the layers, and
add flour, pepper, and salt to each layer. Pour in as much of the
broth in which the birds were boiled as the dish will hold, if it is a
quail pie; if a pigeon, use veal or chicken soup, or water with more
butter. Put over the top crust, cut a gash in the top, and bake it in a
brisk though not over-hot oven; cover the paste with paper before
it commences to brown, to keep it white while baking.

POULTRY AND GAME.
115
ONIOKEN PIE.-This is made as above, except the chicken is cut
at each joint before it is parboiled. To make a chicken pie extra
nice, cut the meat from the bones, boil the livers and hearts, mash
them, put them in the gravy, and bake the pie in a dish not deeper
than a large soup-plate. Oysters mixed with the chicken makes a
delightful pie.
OHIOKEN OR ANY BIRD POT-PIE.-Cut the chickens at each joint,
and boil until tender; prepare a crust as directed in biscuits made
of hop yeast. (See Part III. Chap. X.) When the chicken is half done,
take the dough, which should be light for the third time, including
the sponge, to the paste board. Cover the board with plenty of flour,
roll out the dough with the pin, about one-eighth of an inch thick, cut
it in cakes about three inches square; separate them from each other
so that they will not run together to form one mass in rising, and let
them remain in a warm place until wanted. When the chicken is
nearly tender, season the broth, add butter, and thicken a little with
flour stirred first in cold water; after a few moments skim out all the
chicken into another kettle, and all the gravy except sufficient to
reach one inch above the place where the fire comes in contact with
the pot. Turn a plate of the right size to fit the pot below the rim
which sets on the stove in the bottom of the kettle, put in the biscuit
dough when very light, while the water boils, piece by piece, as
quickly as possible, being careful not to let the cakes touch each other
when first dropped in; (the biscuit will not adhere if they are slightly
scalded before they come in contact ;) as soon as the dough is in the
pot, close the cover tightly and boil gently, without crowding the fire,
thirty minutes, when it will be ready to dish; do not lift the cover
unless you think it is in danger of scorching from the evaporation of
the gravy. Keep the chicken and gravy simmering on the stove
until the crust is boiled. If the crust should become light too soon
for the dinner hour, knead it thoroughly and keep it cool until time
to make into cakes. If pot-pie is made in this manner it will never
be heavy.
To Fry CHICKENS OR OTHER BIRDS.-Joint a chicken; melt in a
spider sweet bu ter, rub the fowl with salt and pepper, and fry as
slowly as possible without either drying or burning the fowl.
Cold Fowl.—Cold fowls are always palatable, cold or warmed over.
FRIQASSEE OF Fowls BROWN.-Boil as for pot-pie. Then fry
slowly in butter until browned, toast bread, lay it on the platter un-

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der the chicken. Pour a little of the broth in the spider with the
browned butter, thicken with flour, season to suit, and pour it over
the chicken; or, if you want it very nice, add the butter for the gravy
to the butter in which the chicken was browned, dredge with flour,
add salt and pepper, brown well, and, lastly, add the chicken broth.
WHITE FRICASSEE OF CHICKEN.—All the difference there is from
the above is, that the chicken is not browned; the gravy is thickened
with flour and is left white. It is the poorest manner of cooking fowls.
CHAPTER VII.
VEGETABLES-PRESERVATION, HERMETICALLY SEALING, AND
COOKING.
ARTIOTOKES.-Artichokes are first boiled till tender, in clear water
with a little salt, and served with drawn butter, or browned after
boiling in butter, and served with brown butter gravy.
ASPARAGUS.—Use it as soon as possible after cutting; there are
several ways of cooking this, each of which is good. Discard all not
brittle enough to break easily, tie it in small bunches, and boil it in
very little water, slightly salted, until tender; take off the strings, put it
in a covered dish, add butter to the water sufficient to make a rich
gravy, and thicken it with very little flour, and pour the gravy over
the asparagus; be careful to lay the heads all one way.
ASPARAGUS Soup.-Cut the asparagus in pieces a half-inch long,
boil in water with a little salt, and add rich sweet cream to thicken
the soup.
ASPARAGUS TOAST.—Tie the stalks in small bunches, boil them in
very little salted water until tender; toast as many slices of bread as
there are bunches of asparagus, butter them while hot, lay a bunch
on each slice of toast, add a little butter to the water, and pour it over
the whole.
ASPARAGUS GREENS.—Boil the stalks with a slice of salt pork, in
barely water enough to cover them, so that, when tender, there will
be scarcely any left. Drain it and serve with vinegar; this is an ex-
cellent green, but it will be found too expensive, unless grown by the
consumer.

VEGETABLES.
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To HERMETICALLY SEAL ASPARAGUS IN Cans.-Directions from
the French.-First dip the asparagus into water while boilling, and
immediately after into cold water. Pack the stalks in the jars or cans
head down, without water or seasoning, seal tightly, and let them re-
main in the bath until the water boils. (See WATER BATII FOR PUT-
TING UP FRUITs.) The writer has no personal experience in regard to
this rule. It may prove a good recipe. If the can is drawn in at the
ends, it is probably perfect, though not positively certain. Cans
often burst after laying months apparently perfect. Mark each can
with Nitrate of Silver. (See HERMETICALLY-SEALED CAN.)
To BOIL BEETS.-Beets must not be cut before boiling, as the juice
will escape, and the sweetness of the vegetable be lost. Select small-
sized smooth roots, wash them nicely, and boil them in clear water un-
til tender. When sufficiently cooked, skim them into a pan of cold
water, and slip off the outside; cut them in thin slices, and while hot
season with butter, salt, a little pepper and sharp vinegar, and serve
hot. They can be sliced lengthwise, and put in strong vinegar to use
cold. Beets soon kill vinegar; it should, therefore, be very strong.
BEET GREENS.—Young beets the size of a pencil, make, with the
exception of asparagus, the best greens; the leaves must be examined
for fear of insects, and well washed; boil with salt pork, beef, or ham;
the latter is preferable; drain free from water, and serve with vinegar.
They may be boiled without pork, and buttered.
BOILED BEANS.—Soak over night any small white beans in soft
water, put them in a strong bag, leaving room to swell; let them boil
in a potful of water, until done; hang them up to let all the water
drain off, and season with butter, pepper, and salt, to the taste.
STEWED BEANS.-Soak them over night in soft water; put them,
after breakfast, in enough water to cover them; when it boils, skim
out the beans, empty the water, and put them on again; proceed as
before; and in the next water, parboil a piece of salt pork, accord-
ing to the quantity of beans, say a pound to one quart of beans; when
this water has boiled ten minutes, change it again, and boil the pork
and beans together until tender; the water should all be evaporated
before dishing the beans.
BAKED BEANS.--These are prepared as above, and then set in the
oven in a dripping-pan, to brown. Most persons lay the pork in the
middle of the beans to crisp ; but a better plan is to bake it on a
separate dish. The pork should be nicely gashed before baking.

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DRIED LIMA BEANS.-Soak in soft water over night, if wanted by
noon; but if for a late dinner, only from early morning; drain off
the soft water, and boil gently, without bursting, in water in which
a little salt has been dissolved; when tender, drain them, and stew
gently in sweet butter or cream, without scorching.
WINDSOR BEANS.- When young, boil until tender, and serve with
butter, pepper, salt, and chopped parsley if relished. When old, boil
until the outside skin slips off, after which boil until tender; mash
fine, season with butter, pepper, and salt.
STRING BEANS.—Gather them while young enough to break crispy;
break off both ends, and string them; break in halves, and boil in
water with a little salt, until tender; drain free from water, and season
with butter.
TO PRESERVE STRING BEANS FOR WINTER.-Gather them when just
right for cooking, wash clean, and fill the can with beans without
crowding; fill nearly full with soft water, seal the can, and cook until
you are sure the beans are well done; then seal the small hole as
directed for can fruit. It is, however, a very difficult matter to put
these up, as experience has fully shown to the writer, yet she has
succeeded, though sometimes failing.
BROOCOLI.—Soak an hour in salt water, then boil in a little water
until half done, after which, add as much milk as water, and finish
cooking; cut it up, and season with butter, salt, and pepper, or serve
whole with vinegar.
EARLY YORK CABBAGE.—Early York is the best of all cabbages; it
can be cooked like Broccoli, if desired, and is nearly as good.
BOILED CABBAGE.—Examine each leaf to see there are no insects,
and boil in clear water without salt until tender; drain off all the
water, put it in a deep dish, and with a round pointed knife chop it in
small pieces; season with butter, salt, and a trifle of pepper.
CABBAGE BOILED WITH MEAT.—Select for boiling, small white cab-
bages with firm heads; cut the heads in quarters, and examine care-
fully that there is no vermin lodged in them, lay them for an hour in
salted water to draw out any that may have escaped observation ;
skim the fat from the pot, and put in the cabbage while the water
boils; drain well before serving; leave it as whole as possible. Should

VEGETABLES.
119
the meat be wanted cold, take some of the liquor from the pot to boil
the cabbage, filling the pot with boiling water, as the cabbage imparts
a disagreeable flavor to meat when cold.
Hot Slaw.-Cut cabbage in fine shreds, boil in clear water until
perfectly tender, allowing so little, that when it is cooked sufficiently,
there will be scarcely none left in the spider; just before dishing, add
to a common sized spiderful, a teacup of sharp vinegar, a piece of
butter half the size of a common hen's egg, a little salt, and a dust of
pepper; the latter can be added at the table if desired. Many persons
dislike pepper, therefore as little as will answer had better generally
be used in all cookery. Dish in extra plates at the table.
COLD SLAW.-Cut the cabbage very fine, dissolve in a cup of
vinegar a teaspoonful of sugar, the same of salt, add a little pepper;
pour it over the cabbage, and add another half cup of vinegar.
CHOKEN SALAD.-Chicken salad can be made with cabbage with-
out celery; if the flavor of celery is desired, add extract to the taste.
(See CELERY.)
CAULIFLOWER.-Soak the head two hours in salt water, and cook
until tender in milk and water; drain, and serve whole with drawn
butter; this makes the best appearance, but it will be found to suit
the taste better cut up and seasoned richly with butter and a little
salt and pepper. In either case it must be well drained.
CARROTS.—Boil and season as directed in boiled beets, or boil and
serve with drawn butter. They can also be jammed, when they some-
what resemble squash. They are used in soups cut in small pieces.
Stewed, and treated as pumpkins, they make an excellent pie, hardly
discernible from pumpkin.
CELERY.-Dress it nicely, leaving on the green stems. It is also
used in compounding salads.
CHICKEN Salad, No. 1.—Boil, until tender, two nice fowls; take
the best part of a small cabbage, discarding all the pith or green, chop
it finely-there should be less than a quart when chopped; chop well
blanched celery free from rust, say four large bunches; the celery
should not be quite as fine as the cabbage; there should be about half
as much celery as cabbage; when more is used, diminish the quantity of
cabbage; pick the fowls in small pieces of a half-inch each, leaving
out the black meat or not, as desired; it looks better out; mix the

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chicken, cabbage, and celery together. Boil four eggs one hour.
(See BOILED Eggs.) Take out the yolks, and work them with a wooden
spoon until they form a paste. If you can procure the best of sweet
oil fresh, take half a gill—if not, a gill of melted butter; mis a little at
a time with the egg until all is mixed, add a table-spoonful of superior
black pepper, sifted through a fine bolting cloth sieve, and two table-
spoonfuls of mixed mustard, (see MUSTARD,) stir this in the paste, then
add a teacup of strong vinegar, half as much grated horseradish, and
a table-spoonful of salt. Mix the sauce into the cabbage, etc., a half-
hour before serving. It is always well to mix a little before for tast-
ing; as there is such a difference in the strength of spices and vin-
egar, there may need some alteration to suit the taste.
CURLED CRESS.-Wash clean, and lay on a dish ; let each season
to suit themselves, at table.
CORN.—The sweet is the most desirable variety of corn for the
table, when used in the green state. It should be gathered when
quite young, before it begins to glaze, and be cooked soon after, as
it not only loses flavor but becomes unhealthy by long keeping.
Boil only long enough to cook through ; every moment's exposure to
heat after this is accomplished only hardens it, besides extracting its
sweetness. To boil on the cob, all that is necessary is to throw the
corn, after husking and silking, into boiling water for about fifteen
minutes, allowing five for the cooling of the water and ten for boiling
the corn.
CORN: AN EXCELLENT METHOD.—Cut the corn from the cobs,
have ready just enough water to cover the corn, throw in the cobs and
let them boil until within fifteen minutes of the time to serve dinner.
Remove the cobs, and stir in the corn; let it come to a boil, which
will take about five minutes. After it has boiled for ten minutes,
add butter, salt, and pepper, if relished.
CORN, No. 2.--Proceed as above. When the corn is ready to
dish, stir into a quart of corn a pint of rich, sweet cream, that is not
old enough to curdle, add a little salt but no pepper.
CORN, No. 3.—Cook corn in its own juice slowly for fear of
burning. The best method to do this is to set the pan or kettle con-
taining it over steam. It will take a half-hour to cook, and must be
kept tightly covered while steaming; this is superior to the others,

VEGETABLES.
121
but takes more time; season with fresh butter or cream; if the latter,
add salt.
GREEN CORN CAKES.-Grate the corn; make a rich batter with
cream, or according to directions given for batter cakes. Use just
enough of the batter to hold the corn together, and lay the cakes
on the griddle, as you would a common griddle-cake; serve with
butter.
CORN MUFFINS.—Prepare as above, baking the muffins by setting
the pan containing the rings in the oven; serve with butter.
CORN OYSTERS.-Grate the corn; to every pint take three well
beaten eggs, sufficient flour to make the corn hold together in the
shape of fried oysters. Season with pepper and salt, and brown on a
griddle until cooked through; serve with butter. They must be
quite flat, or they will not get thoroughly cooked.
SUCCOTASH, OR CORN AND BEANS.-If old beans are used, they
must be soaked over night, and parboiled in two waters before
putting in the pork. (See STEWED BEANS.) The corn should be
added to the beans and pork about fifteen minutes before the
hour for serving the dinner. It is well to boil the cobs with the
beans and pork in the last water. Remove them before adding the
corn. For using beans not fully ripe, one change of water is suffi-
cient; the pork can be parboiled at the same time. Beans for succotash
should remain whole; care must be taken that they boil gently, so as
not to break them. Considerable water is generally used in boiling
the beans, that no more need be added when the corn is put in; most
persons like considerable soup in this dish. Families can be governed
by taste in this. Dish the corn and beans in a deep dish with
the broth, and season with butter and a very little salt; use no
pepper; if any person desires it, it is easily added. Serve the pork
on a platter, after taking off the skin and dotting it with pepper,
by dipping the little finger in ground pepper and pressing it on the
pork.
TO PREPARE DRIED CORN FOR SUCCOTASH.-Look it over carefully
to see there are no vermin or sour corn among it. Throw it in
cold water, and stir it up; pour off the water, and add more, and let
it remain soaking until within ten minutes of the dinner hour; then
add it to the beans and pork, with the water in which it was soaked.

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If boiled it will become very hard; as it has been cooked before dry-
ing, it only wants heating through. Add a teaspoonful of loaf sugar
to a tureenful of succotash, to give it as much sweetness as green
corn. About one-quarter beans and three-quarters corn is a good
proportion for this dish, with half a pound of pork to a pint of dried,
or a quart of green corn.
DRIED CORN.—Soak as above one hour before dinner, set the pan
over steam, and let it simmer in the same water soaked in, which
should be only just sufficient to cover it; let it become boiling hot
by setting it on the stove three minutes before dishing; season with
butter, salt, no pepper, and a very little sugar. Cream can be added
if relished.
HERMETICALLY-SEALED CORN. --This is extremely difficult to put
up; it cannot be done unless the corn is perfectly fresh, and even
then it often fails. It is necessary to boil it, to destroy its fermenting
properties. Split the kernels, cut it from the cob, add water, and
boil half an hour; then fill the cans within one inch of the top;
solder on the caps while hot; test the cans (see TESTING CANS); make
a small hole in the top with an awl; place them in the bath, and let
the cans boil three-fourths of an hour; and stop the hole with solder
while in the bath. If perfect, the cans will be drawn in at the
end; if swollen, they cannot be saved. The same may be said of
peas, asparagus, beans, and pumpkin. All cans should be marked.
As convenient a method as any is to write with a sharp-pointed
stick dipped in rain water in which a little nitrate of silver is dis-
solved.
To DRY SWEET CORN FOR WINTER USE.--Boil, in the after part of
the day, until it is heated through, young sweet corn freshly gathered,
spread it thinly in some convenient place until morning. As soon as
possible, the next morning, cut it from the cobs, and spread it thinly
in the sun to dry. If the day is favorable, it will dry so as to be out
of danger of souring in one day; if so, take in the corn before the
dew falls, and spread it on a table overnight. If, on the contrary, it
has dried but little and there is no danger of rain, it will be less
likely to sour if left spread in the air all night, than if spread in a
close room. It will take three hot, sunny days to dry perfectly, when
it must be put in a dry, tin pan, and heated very hot over steam, to
destroy any insects' eggs which may have been laid in it. Hang it
away, out of the reach of mice, in strong paper bags; there is

VEGETABLES.
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almost as much danger of vermin in corn as in fruit. There is no
corn fit to dry but the old sweet corn, the Stowell is too hard when
dry; we speak from experience. There is an early corn perfectly
white which is often dried and passed on people as sweet corn.
It is so much more prolific, that growers prefer to raise it. It can
be told from sweet corn by chewing. The sweet resembles the taste
of chestnuts, is soft and easily chewed, while the other is hard and
not very sweet.
CUCUMBERS. -Select half-grown cucumbers, peel, and lay them in
cold water; just before they are wanted, slice them thinly, and season
with salt, pepper, and vinegar.
To Fry CUCUMBERS.—These resemble egg plant, though not as
good. Lay them in salt, after they are sliced, fifteen minutes, and
fry in pork fat or butter. (See PIOKLES and CATSUP.)
To Cook EGG PLANT, No. 1.-Select long purple if possible; the
next best is the round kind with prickles on the stem. Peel and slice
them, spread salt on each separate piece, and lay them in a colander
to drain ; let them lie one hour, parboil, and fry them, until thor-
oughly cooked, in pork fat or butter; egg plants, unless well cooked,
are insipid, and even disgusting; they must be cooked through and
browned.
To Cook EGG PLANT, No. 2.- Parboil, after laying in salt, roll
in flour, and fry until thoroughly cooked.
To Cook EGG PLANT, No. 3.— Parboil until tender, dip in nice
butter and fry brown.
To Cook EGG PLANT, No. 4.-Omit the laying in salt, boil in
water until perfectly tender, make a batter, and beat the plant in it;
there must be but little batter, just enough to hold the egg plant
together; the cakes should be rather salt, but after the first cake is
baked, if not sufficiently seasoned, more can be added; bake on a
griddle. These are all excellent methods for cooking this vegetable,
and make variety; there is no vegetable as poor as the egg plant
when half cooked.
BAKED EGG PLANT.—Leave on the skin, take out the seeds, fill
with dressing prepared as for a turkey, sew in the piece taken out,
and bake until thoroughly cooked.

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LETTUCE, DUTCH METHOD.--Heat quite hot pork fat or butter,
add a little vinegar, pepper, and salt, and fry the tender leaves of
lettuce until entirely wilted.
To Dress SaladS FOR DINNER. Look over, carefully, the tender
half-blanched leaves of head lettuce, cut them slightly; make a
dressing of the yolk of hard-boiled eggs, mixed mustard, (see MIXING
MUSTARD,) black pepper, butter, and vinegar. Boil two or three
eggs more than is needed for the sauce ; slice the whites and
yolks together, lay them on the dish, and pour over the whole the
sauce.
LETTUCE, No. 2.-Cut the lettuce and eggs fine, and make a dress-
ing of melted butter, hot vinegar, mustard, and pepper, and pour
over the whole.
TO SERVE IN Heads.-Look each leaf carefully over inside and
out, to see that no vermin are lodged in the creases of the leaves; lay
them on a dish, and ornament it with slices of hard-boiled eggs or
not, as suits the fancy. Or lay it on a platter, and lay around the
edge a wreath of young peppergrass. Some use sugar and vinegar
only, on lettuce. When each seasons to suit themselves, sugar should
be near the salad, as well as the caster.
MUSTARD GREENS.—Mustard, dock, and dandelion, when very
young, all make excellent greens, boiled with a ham bone.
OKRA.—This is much used as a thickening for soups, also for
stews; the pods must be gathered when young and tender. It is
dried by cutting in thin slices, and exposing it to a gentle heat, or
hung in the sun, in the same manner as peaches and apples on
strings.
OKRA OR GUMBO SOUP.-Boil a chicken and a slice of ham in
sufficient water to make a tureen of soup. When the fowl is thor-
oughly done, take it with the ham from the broth. Flavor the soup
with onions, pepper, salt, and sweet herbs; make a paste with eggs
and flour, roll it as thin as wafers, dry a little, then roll it as tightly
as possible, and slice in thin shreds; put in the soup a teacupful of
this, a teacupful of chopped okra, and a pint of oysters.
STEWED OKRA.—Chop finely two quarts of okra pods, stew them
in a very little water until cooked through ; season with butter, pep-
per, and salt. The taste for this vegetable is acquired by habit; few

VEGETABLES.
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relish, when first eating it. The French use it more than Americans,
although Southerners make much use of it in thickening soups. The
seeds are said to make passible coffee.
ONIONS.—The red onion is thought much sweeter than the white
in its raw state, but the latter is preferred for boiling on account of
its beauty.
BOILED ONIONS. —Take the outside skin from white onions as uni-
form in size as possible, lay them in cold salt and water one hour,
boil them in milk and water until thoroughly tender; lay them in a
deep dish, and pour over them melted butter.
FRIED ONIONS.—Some think this a great dish. Take onions, be-
fore they commence growing, that the natural sweetness of the vege-
table may not be destroyed; peel, slice thin, and fry them brown
in hot pork fat. If this dish is cooked, it should be done on a coal
furnace, at a little distance from the house. It is almost impossible,
for days, to remove the unpleasant odor arising from them. The
best deodorizer to use in the kitchen is a little ground coffee burned
on the stove, the smoke being allowed to penetrate to other parts of
the house. Cabbage and turnips are almost as unpleasant as onions;
a teaspoonful of cheap coffee would be well used in cleansing the
house from any disagreeable odor.
PARSLEY.The curled is the most beautiful, and could be kept in
a growing state all winter with slight protection. It is used as sea-
soning to different soups and meats, and also to ornament different
dishes at table. It can be dried as other herbs, and used pulverized
in soups, broths, etc.
PLAIN PARSNIPS.—The sugar or hallow crown is the sweetest for
table use. It is generally used in the winter and spring, but is eat-
able as soon as sufficiently grown. Boil them until tender in water in
which a little salt has been thrown, split them, and serve with drawn
butter; or, if boiled with corned beef or pork, serve whole without
dressing
BROILED PARSNIP.—After they are boiled tender, let them become
perfectly cold; slice thin lengthwise, and broil until nicely browned ;
spread them with butter, and season with pepper and salt. To be
served with roast, broiled, or fried meats.

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FRIED PARSNIPS.—Boil and slice thinly, have ready hot pork fat,
put them in, and brown without burning. Serve with fried meats.
PARSNIP FRITTERS. — Boil the parsnips in salted water so as to
flavor them through, make a light batter, cut them round, and dip
them in the batter. Have ready hot lard, take them up with a table-
spoon, and drop them in while the lard is boiling; when they rise to
the surface turn them; when browned on both sides, take them out;
let them drain, and set them in the oven to keep hot. Serve with
broiled, fried, or roast meats or fowls.
PARSNIP CUTLET.—Slice boiled parsnips lengthwise, and brown
them in lard, after rubbing them with pepper and salt. When
browned on both sides, dip one side in batter made of egg and flour;
let them only brown, not burn; then dip the other side, and brown in
the same manner; spread over them a little butter, or not, as desired.
Serve with roasts, etc.
FRICASSEE PARSNIPS.—Cut the parsnips in chunks about two inches
square, or as near square as convenient, boil until tender in salted
water, skim them out, and brown gently in butter; when nearly brown,
dust over them some flour, and let it brown, but not burn. Take
them from the spider, and add to the butter a little of the water in
which they were boiled; if there is not sufficient butter in the spider
to form a gravy, add more; if not as thick as brown gravies usually
are, add a little flour mixed, free from lumps, in a very little of the
water from the parsnips, stir it in, and pour the gravy over them.
• Peas.—These should be gathered young and used immediately.
It injures them to lie an hour. If the pods are sandy, wash and dry
them before shelling, as they should never be washed after being
shelled. There is a peculiar sweetness lost by washing or long keep-
ing which is the beauty of the pea. June peas are poor things, hardly
worth shelling if presented. Marrowfats are all good, some better
than others. (See KITCHEN GARDEN.) Have ready a pot perfectly
clean, and free from the peculiar odor of other vegetables. Pat the
peas in the pot with enough water to cover them, throw in a little salt,
and cover tight. Watch them that they do not boil dry, they will
cook in fifteen minutes if the peas are in a right state. Take out two
or three table spoonfuls of the peas, mash them fine, and stir them
in the pot. Dish in a deep covered dish, and season with butter.
Never put pepper in peas; it is easily added at table, if desired.

VEGETABLES.
127
PEAS STEAMED.-Put the peas in a tin pail, or some other article
with a tight cover, without water. To every quart put a piece of
butter as large as a quarter of a common-sized hen's egg ; set it in boil-
ing water until the peas are cooked tender. This is said to be su-
perior to any other mode, as they retain their whole flavor. Peas
are generally served when lamb is cooked, if they are to be had; yet
they are a proper dish with all roast, broiled, or fried meats, and
with fowls in any form.
PEA SOUP.-Boil the peas until tender in sufficient water for the
soup, then mash one-third of them, and stir them in the broth; season
with butter and salt. Some use sweet herbs with peas, but we think
the flavor of each vegetable should be retained separately, if possible.
One reason why there is such sameness at public tables is, that all
kinds of meats and vegetables are seasoned with the same herbs and
spices.
DRIED PEAS.--These must be soaked until soft, and then cooked
as other peas; a very little sugar added will give them more of the
natural flavor of green peas.
HERMETICALLY-SEALED GREEN PEAS.-The peas must be fresh
picked, and shelled as directed; boil them until tender, and fill each
can nearly full without crowding; while hot add a very little hot water,
and seal on the caps. Place them in the water bath while hot until
they have become boiling hot, make a small hole, boil half an hour,
and then solder the small aperture. This is a very difficult thing to
manage; corn, peas, and asparagus are the most troublesome of all
vegetables to preserve in this manner, as they sour almost while heat-
ing. Still it is accomplished, though many cans burst and are lost.
Mark all cans, or you will be unable to designate them. If the ends
of the cans remain drawn, it is supposed they are perfect. (See
TESTING CANS IN BOILING WATER, Part V., Chapter VI.)
EARLY POTATOES, BEFORE THEY ARE RIPE.—When fresh from the
ground, never use a knife, but rub the skin off with the hand. Put
them in hot water with a little salt, take them up as soon as thorough-
ly cooked, lay them in a deep dish, and spread butter over them so
as to form a gravy.
To BOIL RIPE POTATOES.-Wash them very clean, and put them
in cold water, let them boil slowly so as not to break; as soon as a

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fork can be put through them, take them up; peel immediately, and
put them in the steamer to keep hot. Plain boiled potatoes are
proper with any dish, but are generally served with roast and boiled
meats.
MASHED POTATOES.—Peel the potatoes and cut them in quarters.
Throw into a kettle of boiling water a spoonful of salt; let them cook,
not too fast, but evenly; when tender, drain off all the water, and let
them steam, that all the extra moisture may pass off. Mash them in
the kettle, working them into a light paste without a lump. More de-
pends on this than is supposed in giving mashed potatoes the superior
flavor they should possess to be prime. After they are worked into
a paste, which must be done quickly, set the kettle on the stove,
working them all the time to prevent burning. Put into a common
covered vegetable-dishful a piece of butter half as. large as an egg,
work it in well, then add a half-cup of sweet milk well worked in;
taste, and if not sufficiently salted, add more. If you have cream, a
teacupful will do instead of butter and milk; indeed, it is better.
Dish the potatoes in a covered dish, smooth them nicely with a
knife dipped in butter, and shake a trifle of pepper over the top.
This dish can be varied by browning. Beat an egg and cover the
top, and set them in the oven a few moments. Be careful not to
spill the egg on the dish. Serve with fowls or roasts.
FRIED POTATOES CRISP.-Peel and wash nice white potatoes, slice
them very thin, and fry in boiling lard a few at a time. Salt them as
fast as fried, and set them in the oven to keep hot until all are finished,
when they should be put in a covered dish for the table. Serve with
fried meats.
FRIED POTATOES.-Peel and slice thin nice potatoes. Heat in a
spider a lump of butter, fill the spider half full of potatoes seasoned
with salt and pepper, lay on the top small pieces of butter, and pour
into the spider a few spoonfuls of water. Cover them tightly and let
them steam. When they have browned on the bottom of the spider,
stir carefully so as not to break them, and so continue until the whole
are browned. The fire must be rather slow, or they will burn, which
would spoil the whole.
BROILED POTATOES.—Boil potatoes until nearly cooked through.
When cold, slice them lengthwise and broil, after first seasoning
with a little salt and pepper. Spread them with butter. Serve with
broiled meats.

VEGETABLES.
129
FRICASSEED POTATOES.-Boil, until nearly done, with a piece of
salt pork; when cold, cut in small chunks, and brown in pork fat or
butter.
HASHED POTATOES.—Peel and hash fine uncooked potatoes. To
each quart allow a piece of butter, half as large as a common-sized
egg; a half teacup of water, a half-teaspoon of salt, a dust of pep-
per only, if any; it can be added much easier than taken out; put
water, butter, salt, and pepper in the spider, until it becomes hot;
then stir in the potatoes, let them cook slowly so as not to burn; stir
often, but do not mash them; sweet cream can be added, if desired,
when taken from the fire; this is nice for breakfast.
WARMED POTATOES.---Cut in small chunks; season with butter, salt,
a dust of pepper, and sweet milk; let them become heated through.
Cold mashed potatoes can be made into small round cakes, and
browned on the griddle. These are both excellent breakfast dishes.
BAKED POTATOES.-Irish and sweet potatoes are both excellent
baked. The sweet requires more time than the Irish, which will
bake, in a quick oven, in from twenty-five to thirty minutes. They
should be served as soon as thoroughly cooked.
STEAMED POTATOES.-Both these varieties are excellent steamed.
The sweet should never be boiled. Cold sweet potatoes are very good
fried, but in no way are they as delicious as baked or roasted in the
ashes.
PUMPKINS.—Some persons are fond of stewed pumpkins, which
takes the place of squash. It should be cooked slowly, with as little
water as possible. When finished, there should no water or juice of
the pumpkin be seen; add a very little salt, but not so much as to have
it perceptible. (To preserve hermetically, see SQUASH.)
RADISHES.—The finest are the long scarlet, or early scarlet short
top. They should be nicely washed, the tip ends of the roots pinched
off, and about one inch of the green stalks left on. Place them in
deep glass bowls or goblets. They look very pretty on the table,
when well dressed. All wormy ones should be discarded.
RHUBARB.—This is generally used for pies and tarts, though some-
times it is stewed and sweetened for sauce.
RHUBARB HERMETICALLY SEALED.-This is very easily put up.
6*

130
HOUSEKEEPER'S ENCYCLOPEDIA.
Gather the tender stalks, cut them in pieces about one inch long.
Pack in bottles. Fill each bottle within an inch of the cork; pour
into each bottle sufficient water to fill the vacuum between the pieces
of rhubarb; cork and wire well. Put them in the water bath, and let
them boil a half hour. Then seal tightly, as directed in CHERRIES, etc.
SALSIFY OR VEGETABLE OYSTER.--This is eatable both fall and
Apring. Scrape the roots clean, cut them in small pieces, and boil in
clear water until tender. Take them up and mash fine, season with
butter, pepper, and salt; make in small cakes, and fry like oysters.
These are called salsify patties.
SALSIFY Soup.—Prepare the salsify as above"; boil until tender,
then season the soup as for oyster, with butter, salt, and pepper.
Toast bread, lay it in a deep dish, slice by slice; spread the salsify on
each slice; when the whole is in, pour over the soup and serve
immediately.
SALSIFY CAKES.—Boil, until tender, the scraped salsify. Then
mash, and beat it up in light batter; drop the cakes on the griddle, and
fry brown; serve with butter,
SPINACH.–For greens, this vegetable is esteemed next to young
beets, and should be cooked in the same manner, using only the leaves.
It is almost the first green to be obtained, if rightly managed in the
fall. (See KITCHEN GARDEN.)
SQUASH.-Gather the summer squashes when young and tender.
If the scallop, the seeds will do no harm. Cut it in quarters, and
boil in a bag until tender. Squeeze out all the water, and season
with salt and butter; pepper can be added at the table.
BAKING SQUASH.—These are sliced and baked like potatoes, and
served in the same manner.
HERMETICALLY-SEALED SQUASH AND PUMPKIN.—Stew and strain
ready for use, fill the cans nearly full while hot, seal hot on the cap, make
a small aperture as directed for all other can fruits. Place in the water
bath until they become boiling hot, let them boil half an hour, then
close the aperture with solder. Mark the cans, that the contents may
be known.
TOMATO.—The large smooth red, is, perhaps, the best on the whole,
for family use.

VEGETABLES.
131
To STEW TOMATOES.—Pour boiling water over ripe tomatoes ;
remove the skin, and cut them in small pieces. If very seedy, squeeze
out all the seeds possible, without losing too much juice; cook them
in a bright tin or an enamelled kettle; season with butter and salt.
Let each add pepper at the table, to suit themselves.
TOMATO Toast. This is a nice breakfast dish; prepare the toma-
toes, and stew them as directed. Toast a slice of light bread for each
member of the family, and spread the stewed tomatoes evenly on each
slice. If any is left, pour it over the whole; serve immediately.
HERMETICALLY-SEALED TOMATOES. -Peel as directed ; let them
become boiling hot, fill each can nearly full; seal on the caps; make.
a small hole in each, and place them in the water bath. Let them
remain until the fruit becomes boiling hot, and the air exhausted,
which can be told by placing a drop of water over the hole; while
there is air in the can it will blubber; as soon as it is all expelled, the
water will draw in, when the aperture must be closed. Mark the cans
as soon as taken out. If the next morning any cans are not draw in,
(see PEACHES,) the cans are either imperfect, or the air not fully ex-
pelled ; in either case, the fault must be, if possible, corrected. If no
leak appears, place the swollen cans again in the water bath, to go
through the same process before explained.
TURNIPS.--The early white Dutch, and green, and red strap-leaved
are among the best for family use. The flavor is improved by slight
frosts, although it is not well to let them freeze and thaw.
PLAYN BOILED TURNIPS.-Boil in water, with a little salt, until
tender, or with corned beef, or pork. Serve whole with boiled din-
ners.
MASHED TURNIPS.—Boil in clear water, until very tender. Drain
them well, mash free from lumps, season with butter and salt. Send
them to the table in a covered dish, nicely smoothed, and dotted over
with pepper. Serve with baked, roast, fried, or broiled meats, and
with fowls in every form. They should always accompany duck,
goose, and mutton.
TO PRESERVE VEGETABLES THROUGH WINTER.
ARTICHOKES can be left in the ground, from one season to another;
though it is well to throw litter over them.

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BEETS. These do the best, for winter use, packed in sand in the
cellar. For spring use, small roots not fully grown, should be selected,
(see KITCHEN GARDEN,) and buried below frost. An overgrown,
tough beet is a poor vegetable.
CABBAGES AND CAULIFLOWER.—These had better be buried in a pit
below frost. They can then be removed at pleasure.
CELERY.-A quantity can be packed in the cellar for winter use, in
sand. The remainder will do very well left in the trench, with boards
put over to form a ridge; cover these with coarse litter, to keep out
the frost. When a large quantity is to be kept over, make the plan in
the spring, and plant the trenches so that the middle trench shall be a
half-foot higher than the two outside ones; pack the soil well around
this, and fill up the other trenches. Saw boards just the right length,
to place together, and cover the three trenches, meeting in the middle
of the trench to form a ridge; cover it with litter, packing it ridge-
shaped, to shed the rain. It must have sufficient litter to keep out the
frost, and never be opened in severe weather.
PARSLEY.—Take up some roots, and pack them in a barrel filled
with soil, with large holes bored at regular distances. Put the roots
through the holes, leaving the crowns nearly outside; set the bar-
rel in a warm light cellar, and moisten the soil once or twice every
week. It can also be kept growing, by making a cold-frame over it,
thus protecting it from the frost; but unless it has some light, it will
blanch, and lose much of its beauty.
PARSNIPS. -Fill a barrel with them before the ground freezes; pack
tight, and fill the vacancies with sand; let them freeze, and then put
them in a cool cellar. They can also be left in the ground until spring,
which is the old but not best mode.
WINTER RADISH.–Store them in the cellar, where they will neither
grow nor freeze.
POTATOES.—Pack in barrels or boxes what are needed for winter
use; scatter plaster over each layer, to absorb moisture; it is also a
preventive to the rot, although not always certain, yet they keep better
with than without it. If they grow, the sprouts must be rubbed off,
and all decayed potatoes picked out. It is better to bury in the
old-fashioned manner all potatoes wanted for spring use. It is a
good plan too to sprinkle plaster in among them. The hills should
not be uncovered in severe weather.

VEGETABLES.
133
TURNIPS.–Store all wanted for winter consumption in the cellar,
where they will be too cool to grow, but not cold enough to freeze.
For spring use, bury below frost.
SALSIFY OR VEGETABLE OYSTER.-Pack in barrels in sand, as di-
rected for parsnips for the winter. The remainder leave where they
grew.
WINTER SQUASH.—Hang them up by the stem in a cool place
free from frost; or lay them on shelves where they will touch
nothing.
ONIONS.—Gather them as soon as the tops are dead. Dry thor-
oughly, and spread thinly in a cool dry place. They are very apt
to grow, which injures them much. If spread thinly they will re-
main dry, and keep much longer without sprouting than when laid
in heaps.
VEGETABLE CELLAR.—This should be cool and dark, yet so ar-
ranged that it can be ventilated without trouble. No imperfect,
half-decayed vegetables should be allowed to remain, as it is not only
unhealthy for the family to breathe the air which rises from the cellar,
but they also promote decay in other vegetables, whether they come
in contact with them or not. In the preservation of vegetables, we
should, as far as possible, imitate nature. A cool dark cellar seems
next to burying the roots, which would seem to be the nearest to the
natural mode. Chloride of lime is an excellent purifier for a root
cellar. The best method is to place a crock similar to a common
filterer, on a bench in the centre of the cellar, with another dish to
catch the droppings from it as it dissolves. There will be sufficient
dampness arising from the vegetables to moisten it. When the dish
is full, it can be dried, and used over and over again. This not only
purifies but exhausts the air; making the cellar more healthy for the
family and vegetables.
CHAPTER VIII.
PUDDING AND DINNER DESSERTS.
DIRECTIONS TO BOIL PUDDINGS.—To prepare a pudding-bag, sew
firmly strong canvas in the shape of a sugar loaf, sew within four
inches of the top a strong string. Before putting in the pudding, dip

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the bag in boiling water, turn the bag on the wrong side, and dredge it
well with flour. Have ready a pot of water boiling hard; put in the
pudding, allow room for swelling, and tie firmly. Turn a plate in
the bottom of the pot, and be sure that there is enough boiling water
to completely cover it. Keep the tea-kettle boiling all the while the
pudding is in the pot, and fill up often. Fifteen minutes after the
pudding is put in, turn it over in the pot, and after half an hour turn
it again. When done, dip the bag in a pail of cold water and turn it
out. A boiled pudding should be served as soon as dished. A
pudding form or tin boiler should be greased with butter before
putting in the pudding; the water should be above the pudding but
not over the form, and the same quantity kept in the kettle con-
stantly.
BAKED PUDDINGS.—All batter puddings fall soon after they are
baked. They ought to be served immediately after they are done.
Indian puddings require long and slow baking. Rice should be baked
quickly. Tapioca and other puddings of the kind should bake in
a moderate oven, like custards. All cake puddings should be baked
in the same manner as cakes of nearly the same composition; as,
for instance, sponge puddings quick, and plumb puddings a long
time.
COTTAGE PUDDING.—-One cup loaf-sugar, two eggs beaters lepa-
rately, two table-spoons of melted butter, two teaspoons of cream of
tartar, and one of fine salt mixed in three cups of sifted flour, and the
flour again sifted; one teaspoon of soda, dissolved in one cup of milk
and strained; stir the butter and sugar together, add the yolks of the
eggs, afterwards the whites and flour, and lastly the milk. Prepare
the pudding when convenient, leaving out the milk until the dinner
is ready to serve; have the oven heated to a quick but not burning
heat. The pudding baker should be of earthen, and shallow ; grease it
with sweet butter, stir in the milk and soda with a quick movement,
and bake immediately. It will be ready for the table in twenty
minutes, or less if very thin. Serve with sweet cream, sugared with
loaf sugar, and flavored with a drop of any extract fancied by the
family. (Wine sauce, or Dyspepsia sauce, see SAUCES FOR PUDDING.)
LEMON PUDDING.Take two large fresh lemons, roll them on the
table under the hand; grate the thin yellow part of the peel, and mix
it with half a pound of pulverized loaf-sugar; mix with the sugar,
until light and creamy, six ounces of sweet butter; separate and beat

PUDDING AND DINNER DESSERTS.
135
as light as possible six eggs, beat into the sugar and butter, first
the yolks and afterwards the whites, and lastly the juice of the lemons
strained through a sieve; beat the whole well together, and pour it
in white shallow pudding-bakers with broad rims. Cover the rims
with puff paste, but do not line the dishes. After the pudding is
done, have ready the whites of two eggs beaten light, with a quarter of
a pound of sugar worked slowly in it, as directed for SUGAR KISSES ;
cover the top of the custard with the egg and sugar, lay paper on the
puff paste to prevent its scorching, and set the pudding in a coolish
oven, until the frosting is dried over the top. Serve cold, without
sauce, cutting in equal parts. Any other juicy fruit can be used in
place of the lemon,
STRAWBERRY PUDDING, ETC.- Take sufficient strawberries to make
a half pint of juice, six table-spoons of sugar, two table-spoons of
melted butter, four eggs; beat it well together, and bake and orna-
ment it as described in LEMON PUDDING. Orange, raspberry, cherry,
cranberry, currant, or any other fruit can be used in the same man-
ner, varying the amount of sugar.
PINEAPPLE PUDDING.-Prepare ripe pineapples by grating them
very finely. Prepare a custard with cream and egg. Heat the cus-
tard aver steam until sufficiently hot to congeal the cream. Having
drained the pineapple free from juice, and sweetened it one hour
before, it will be ready to mix with the cream; pour in a fancy dish
that has been heated, so that it will not break; a layer of the cream,
then a layer of the pineapple, until the whole is in the dish. Beat
sweet cream stiff, sweeten with loaf-sugar very sweet, and just before
the dessert is served add the juice of the fruit, and pile the beaten cream
on the top of the pudding. The only care in making this dessert is the
danger of the custard and cream becoming sour. Cocoa pudding can
be made in the same way, adding the cocoa milk to the cream.
Cocoa Snow.-Grate the white part of a cocoa-nut and mix it
with white sugar; serve with whipped cream or not, as desired. This
is called cocoa snow. It looks beautifully on the table, it is proper for
dinner or evening parties.
A BEAUTIFUL CHARLOTTE RUSSE, No. 1.-Out the inside from a
nice sponge-cake, leaving the sides whole; prepare blancmange, and
let it remain over steam until wanted; spread on the bottom of the
cake a layer of the blancmange, moving it around until a little thick;

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HOUSEKEEPER'S ENCYCLOPEDIA.
spread in a thin layer of any marmalade, then a layer of blancmange,
and a very thin layer of marmalade, until the cake is full; the marma-
lade should be much thinner than the blancmange, and the last should
be blancmange, to look well.
CHARLOTTE RUSSE, No. 2.—Prepare a ladies' cake as above;
have ready nice calf's foot jelly, blancmange, and the white and
yolk of an egg beaten separately, and made stiff with pulverized loaf-
sugar; into the whites squeeze the juice of a lemon, and add the thin
grated rind to the yolks; spread the yolk over the bottom of the cake,
let it dry a little, and spread a thick layer of blancmange; on this put
another layer of yolk, then blancmange, on this the whites very thin,
then the calf's foot jelly, blancmange next, and last the top of the
cake; let it stand until solid, turn it out, and frost its top and sides,
or cover the whole with calf's foot jelly.
IMPROVED Boston APPLE PUDDING.–Eighteen fine acid apples
stewed with very little water, with half a nutmeg; rasp the yellow
rind of a lemon, sweeten to taste, and pass the whole through a sieve;
add, while the pulp is warm, one-quarter of a pound of butter, with
the juice of the lemon, the beaten yolks of four and white of one egg ;
beat fifteeen minutes hard; line a shallow pudding baker with puff
paste, set it in the oven until baked, pour in the custard, and bake
half an hour; while baking, which takes half an hour, beat the whites
of two eggs stiff, allow a quarter of a pound of loaf-sugar, and beat
thoroughly; spread the sugar and egg over the top of the custard, and
set it in the oven until browned; no sauce is needed, but plain cream
would be an addition.
\FRUIT BLANOMANGE.—Prepare blancmange as directed ; have ready
any fruit not too juicy, nicely sugаred; stir the blancmange until it
thickens, then put a layer of pulped fruit and a layer of blancmange
into a deep glass dish until quite full. Serve with cream.
DINNER CREAM, No. 1.-Beat sweet cream stiff, sugar to the taste,
and add any sweet fruit pulped ; soak ladies' fingers or slices of any
nice sponge-cake in wine, and serve it with the fruit; or the cake may
be steeped in the juice of the fruit, and beat with the cream, in which
case sweeten the juice.
DINNER CREAM, No. 2.—Cream beat stiff, sweetened, with no fruit,
is very nice to serve with blancmange jellies, or fresh fruit; a coffee-

PUDDING AND DINNER DESSERTS.
137
cupful of good cream will beat to a common-sized bowlful; when cream
is scarce, it is economy to beat it.
Cocoa CREAM.—Whip sweet cream stiff; mix with it as much
grated cocoa as convenient; about half as much by measure, after it
is grated, as the cream was before whipping, is a good proportion;
sweeten to suit the taste. Sweet almonds, pounded with rose-water
in a marble mortar, with a few bitter ones, are very nice prepared in
the same manner as cocoa.
Calf's Foot JELLY DESSERTS.—Take four nice large calf's feet; the
hair only should be removed, not the skins; having cleaned them
perfectly, split them as far as convenient, and boil in filtered rain-
water, allowing, if the feet are large and the skins on, one quart to
each foot; boil until the water will measure two quarts, and the flesh
reduced to pieces. They want slow but steady boiling; strain the
liquid through a sieve; heat it over, and strain it through a bag; if
grease still appears on the surface, remove it carefully ; turn it out
and remove all impurities; after this is prepared, it can be flavored
to suit the fancy; and according to the flavor, it is called wine, lemon,
or any other jelly. Cut up the jelly, put it in a porcelain kettle, and
set it over steam to melt; mix with the melted jelly, five gills of pure
grape-wine of the best quality; sherry is probably the best, as it is
decided and light colored; the grated rind of five large or six medium-
sized fresh lemons, not allowing any part of the under or white part
of the lemons to be used, as it gives a bitter taste; squeeze all of the
juice from the lemons, and strain it in the jelly, with a pound of loaf-
sugar; beat up slightly, merely enough to mix the eggs, the whites of
six eggs with their shells well washed and pounded fine; mix the in-
gredients and boil about a quarter of an hour, and let it stand and
settle a few moments where it will not cool nor boil; have ready a
flannel jelly bag, (see JELLY BAG,) pour in the jelly, and let it drip
through by the fire; if too cool, it will congeal. If the jelly is to be
moulded, it will need a quarter of an ounce of isinglass melted with
the other ingredients. It is fashionable now to break up jelly, and
serve it in glass dishes; it looks very pretty in this way, and we think
the isinglass no improvement to jellies, where they can be set without
it: this can be varied to suit the taste: if moulded, set it on ice, if
the weather is warm; it is nice frozen as you would ice-cream; the
rule for isinglass jellies is an ounce to a pound of sugar and a pint
of liquids; the isinglass should be soaked and dissolved in as little

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water as possible, the pint of juice mixed with it after it is melted,
and afterward the sugar, when it must be strained until clear; calf's
foot jelly and isinglass jellies often require straining several times be-
fore becoming clear; the bag should be washed each time it is used
before repeating the straining. Pig's may be substituted for calf's
feet, if the latter cannot be obtained.
BLANCMANGE CALF's FEET.-The jelly being prepared from the
calf's feet according to former directions, melt it over steam; after it
is melted, boil and skim it as long as any grease remains; pass it
through the jelly-bag, if not quite clear; after it is quite solid, turn
it out and scrape off all impurities that may yet be left; cut up the
jelly and melt it again; boil a pint of rich cream from the morning's
milk if used in the afternoon, or the night's milk if in the morning;
when the cream boils, add half a pound of loaf-sugar; flavor with
vanilla or bitter almond, not stirred in until partly cool; mix the cream
and sugar gradually with the jelly, and transfer to the moulds, which
should have been dipped in cold water, stirring constantly until it
thickens; add the flavoring when it is so thick as to stir with difficulty,
and set the moulds on ice until wanted; to turn it out, dip the moulds
in warm water, and turn them bottomside up; serve with cream, if
for dinner.
GERMAN BOILED RICE PUDDING.--Scald in water eight ounces of
rice, after which boil it in one quart of milk until it forms a mass or
jelly; stir into it one-quarter of a pound of butter, let it become en-
tirely cold, then stir in the yolks of ten well-beaten eggs, and beat well
until the eggs and rice are thoroughly incorporated; add a little cin-
namon, the yellow rind of a lemon, and a little salt, and beat thorough-
ly; beat the whites of the ten eggs to snow, and stir them into the
rice; grease a pudding form, and fill it, allowing four inches for the
swelling of the pudding; boil it three hours without ceasing; the wa-
ter must not cover the pudding, nor be allowed either to cool or boil
away; fill often with boiling water from the tea-kettle. Serve with
wine sauce or rosehip sauce.
GERMAN RAISED PUDDING.—Stir into a pint of milk half a pound
of flour; mix in the middle of the dough two large spoonfuls of lively
homemade hop yeast, let it rise; when light add two ounces melted
butter, six ounces blanched almonds, pounded with a little white of
eggs, or chopped very finely, a little salt, half a pound of Zante cur-
rants, and five eggs, the whites and yolks beaten separately; mix all

PUDDING AND DINNER DESSERTS.
139
together, and let it stand until light; it will take three hours to boil ;
put it in boiling water; do not cover the pudding with it or allow it
to boil away; keep the tea-kettle boiling to fill the pot; serve with a
sweet liquid sauce.
GERMAN RYE BREAD PUDDING.--Six ounces of rye bread, finely
pounded, and weighed after drying; brown without scorching, and wet
the bread with red wine, allowing it to soak all it will; add six ounces
of melted butter, not oiled; mix well; then add six ounces of pounded
almonds, six ounces of sugar, and cinnamon and nutmeg to the taste;
separate and beat twelve eggs as light as possible, mix in the yolks,
and lastly the whites. Boil the pudding in forms or a bag, from two
to two and a half hours; serve with any sauce that suits the taste.
The German rules for cooking in this book are very superior, they were
obtained from a superior German cook, and may be relied upon.
FOURTH-OF-JULY PUDDING.–Flavor very highly three pints of
cream from the last night's milk, with equal parts of extracts of vanilla
and lemon; slice a pound of sponge-cake (almond sponge is the finest)
in a deep dish, and pour over it the cream ; let it stand until the cake is
dissolved ; blanch two ounces of bitter almonds, and pound them one at
a time, fine, with rose-water, in a marble or glass mortar; when finished,
set them in a cool place; if the almonds are too much trouble, add a
little extract of bitter almond to the cream; beat eight eggs, the
whites and yolks separate, put in the yolks a half pound of loaf-sugar,
beat up the cream and cake, then stir in gradually the almonds and
eggs; the yolks first, and whites last; butter a deep white dish, and
pour in the mixture; bake in a brisk oven; when baked, grate over
the top loaf-sugar until it is white, and ornament the top with citron
cut in stars and stripes, to resemble the American flag; or the same
may be done with red sugar sand; another way is to form a large star
in the centre and small stars near the edge. There should be the
same number of stars as there are States in the Union. Preserved
citron melon looks better than dry citron, if you have it; this is good
as well as fanciful, and will be found economical, after a party, when
bits of cake, nuts, and ice-cream are left, which can be used in place of
the cream.
QUICK PUDDING. --Soften light sponge-cake, or any other kind,
made with little butter, in sweet cream or rich milk, heated and
poured on hot; make a rich boiled custard, and pour it over the cake
and cream while hot, and beat the whole well together; flavor with

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the same flavoring used in the cake; if it has none, with lemon, vanilla,
or bitter almond; it can be eaten hot or cold; use a sauce of butter
and sugar, beat together until light, and thin it with wine. The pud-
ding should be as thick as baked custard.
WINE PUDDING.—Moisten sponge or lady-cake with wine, add a
little lemon or vanilla, nutmeg and powdered sugar; beat separately
four eggs, and stir them in a pint of rich cream ; mix the whole to-
gether, beating it well, pour it in a deep dish well buttered, and bake
a light brown; when cold, cover it with a light frosting and dry it
without scorching; the frosting can be flavored with lemon or straw-
berry juice; the latter gives a pinkish tinge, but little must be used,
or the frosting will be too thin. This is a beautiful-looking pudding:
serve with egg wine-cream sauce, made as follow: beat thoroughly
three eggs; heat a half pint of wine over steam until nearly boiling
hot, strain the egg through a wire sieve, and mix it gradually with
the wine while hot; when cool, add half a pint of rich sweet cream
beat stiff, and a little nutmeg.
PLAIN RAISED BATTER PUDDING.—Warm a pint of rich milk, melt
in it a large heaping table spoonful of butter; add a pinch of salt, a half
teaspoon of soda, a table spoon of good yeast, three well-beaten eggs,
a teacup of sugar, a little nutmeg, and enough sifted flour to make a
batter as stiff as it can be mixed, and beat it with a spoon ; let it stand
in the pudding-dish until light; fruit can be added if desired. When
baked, turn it bottomside up, and serve with a rich sauce.
FRUIT RAISED PUDDING.—When baking take two and a half cups
of light dough, one of sugar, hardly three-fourths of a cup of butter,
two eggs, half a teaspoon of soda, one glass of wine or brandy, cin-
namon, cloves, and nutmeg, being careful not to let one spice predomi-
nate, a half pound of washed currants, the same of stoned raisins, and a
quarter of a pound of citron chopped fine; let it stand until light, in the
pudding-dish; bake carefully so as not to form a heavy crust; turn
it out when baked, and pour over it while hot a rich wine sauce;
this will be found excellent; it must be started very early in the
morning. If homemade yeast is used, the dough can be saved until
the next day; sweeten it with soda, before mixing in the other ingre-
dients, and allow it to rise again.
COUNTRY RAISED PUDDING.—Take two cups of dough, a quarter
of a cup of butter, a half teacup of sugar; any dried fruit on hand, or

PUDDING AND DINNER DESSERTS.
141
none, as desired ; equal parts of caraway and coriander seed ground
and sifted, one teaspoon each, a pinch of salt, two eggs, and half
a teaspoon of soda; let it rise; when baked, turn it out, and serve with
sweet cream and sugar. If the pudding is too late for the dinner the
same day baked, steam it the next day one hour over milk, and if any
thing it is better than at first.
RAISED GRAHAM PUDDING. -Take unbolted flour, and mix it with
milk sweetened with two table-spoonfuls molasses as thick as it can
possibly be stirred with a spoon; stir in it a table-spoon of yeast, and
let it rise; when light bake it; let it remain in a dry place two days;
then take off the top and side crust, and steam it over milk three
hours; serve with cream and sugar, or maple syrup. If home hop
yeast is used, take two spoonfuls.
PENNSYLVANIA PUDDING.-One pint of milk, a table-spoonful of
washed rice, half a cup of raisins; sugar to the taste, a little salt and
nutmeg; mix all together and put it in to bake; stir it up after it has
skinned over four times, mixing up raisins and rice with the milk each
time; let it bake until the rice is cooked ; serve cold, with cream
and sugar.
A BAKED PUDDING OF BOILED RICE.—One teacup of boiled rice,
three beaten eggs, a large pint of milk, a teacup of raisins, nutmeg, a
little salt, and sugar to suit the taste. If it is to be served without
sauce, it will take more sugar than if with; if served hot, a sauce of
sugar and butter worked together; if cold cream and sugar, beat well
and flavor with nutmeg.
BAKED RICE FLOUR PUDDING, No. 1.—Boil a pint of rich milk, and
while hot, stir in it a half teacup of rice flour, mixed smooth in sweet
milk; let it scald to thicken, add a piece of butter the size of a pigeon's
egg, and stir into the butter a pint of milk; beat three eggs, and stir
into the mixture when cold; add salt, sugar, and nutmeg; bake twenty
minutes, stir it up once after it skims over; if quite sweet, serve with
butter alone; if not, add sugar.
BAKED RICE FLOUR PUDDING, No. 2.-Boil one pint of milk, thicken
with a table spoonful of rice flour; let it become cool, add five eggs
well beaten, with sugar, salt, and nutmeg; stir in a cup of raisins,
and lastly a pint of sweet cream ; bake twenty minutes, stirring the
whole of the ingredients together after it becomes hot; serve with
sweet or wine sauce.

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HOUSEKEEPER'S ENCYCLOPEDIA.
GRAHAM RICE FLOUR PUDDING, No. 3.-Boil a quart of milk, stir
into it while hot a teacup of rice flour mixed in milk; sweeten quite
sweet with sugar, and add a little salt; then stir in a pint of milk,
and put it in the oven; when quite hot stir it up from the bottom,
and once again after it skims over; serve hot with loaf sugar, if not
very sweet; if sweet, use cream or butter.
RICH RICE FLOUR PUDDING, No. 4.-Boil a table-spoonful of
blanched bitter almonds or peach kernels, in a pint of milk, until it is
reduced one-half; strain it, stir into a gill of milk five heaping table-
spoonfuls of rice flour, making a smooth paste, then add the boiled
and another gill of rich milk; beat the whole well together, and heat
it over steam, until it becomes quite thick, stirring all the time; after
which stir into it a quarter of a pound of sweet butter, and the same
of powdered sugar; add nutmeg and a pinch of salt, unless the butter
makes it sufficiently salt; beat eight eggs as light as possible, and stir
them in the mixture as soon as it is too cool to cook them; beat well
together, and bake steadily three-fourths of an hour; the top must
not be allowed to scorch or blister; it may be eaten either warm or
cold. Serve with wine sauce, or butter and sugar worked together.
If eaten cold, cream and sugar is better.
TAPIOCA PUDDING, No. 1.--Soak three table-spoonfuls of tapioca in
a quart of milk; flavor with nutmeg, add salt and sugar, to the taste;
beat four eggs and stir into the mixture; and bake three-fourths of an
hour very steadily; serve with sour sauce.
TAPIOCA PUDDING, NO. 2.-Soak in one quart of night's milk four
heaping table-spoonfuls of tapioca; in the morning, boil it over steam
until quite thick, stirring it from the bottom several times; add a
piece of fresh butter as large as an egg, one-quarter of a pound of
sugar, and four well-beaten eggs, and lastly, a gill of sweet thin cream
from the morning's milk; flavor with nutmeg; if the butter does not
make it sufficiently salt, add a little salt. Bitter almond can be used
in place of nutmeg if relished; bake a half-hour, serve with butter and
sugar worked to a cream, and thinned with a gill of hot wine.
ICE CREAM PUDDING.–To one pint of cream left over from ice cream
add the whites of eight eggs beat stiff, into which work gradually
six ounces powdered sugar. Stir the egg and sugar into the cream,
alternately with four ounces of sifted flour, beat the whole very hard;

PUDDING AND DINNER DESSERTS.
143
butter well a deep dish, pour in the pudding, and bake thoroughly.
Serve hot, with sweet or wine sauce.
ENGLISH BREAD PLUM PUDDING, No. 1.-Crumb a small loaf of
bread fine, mix with it one and a half pounds of raisins, the same of
washed currants, and half a pound of citron; add one pound of suet
chopped fine and free from strings, a little salt, and three quarters of
a pound of sugar. Flavor with a little nutmeg. Mix this together
and let it stand all night to dry the crumbs that it may not be
clammy. In the morning beat twelve eggs as light as possible with-
out separating, and stir them in the mixture; beat well, and when
thoroughly incorporated with the bread and fruit, stir in enough
morning's milk to moisten the whole; add a little salt, a little
grated nutmeg, and three quarters of a wine-glass of brandy. Boil
five hours. Serve with brandy, wine, or rich sweet sauce.
COCOANUT PUDDING.—Grate cocoanut and mix it with sugar, dis-
carding the black part. Make a nice boiled custard without sugar,
boil it over steam until too hard to use as boiled custard, strain it in
the cocoanut and sugar before it becomes solid, and beat it to-
gether lightly. When cold it should be quite stiff. Serve with sweet
cream.
ENGLISH PLUM PUDDING, No. 1.-Roll three-quarters of a pound of
soda crackers, and mix them in two quarts of milk. When they have
soaked soft, put in a quarter of a pound of melted butter, the same
quantity of loaf-sugar rolled, two gills of flour, measured after sifting,
one wine-glass of wine, and one-third of a nutmeg. Beat ten eggs as
lightly as possible, and stir them in the mixture. Beat the whole
well; then rub in flour, half a pound of seeded raisins cut once, the
same quantity of Zante currants washed and dried, and half as much
chopped citron; and mix the fruit well in the pudding. Bake or boil
two hours. Serve with brandy or wine sauce. It can be eaten hot
or cold.
ENGLISH PLUM PUDDING, No. 2.-One pound of beef suet finely
shred and free from strings, one pound and a quarter of flour. Mix
these together with a little salt; add one cup of sugar, six beaten
eggs, one-third of a nutmeg, half a pound of seeded raisins, and the
same of Zante currants washed and dried. Mix all well together, and
add enough sweet milk to make a stiff batter. Boil four hours. Serve
hot or cold with a rich liquid sauce.

144
HOUSEKEEPER'S ENCYCLOPEDIA.
Rich PLUM PUDDING.-One cup of beef suet chopped very fine
and free from shreds. Mix with it a cup and a half of flour, and one
cup of sugar. Beat three eggs very light, and mix them with the beef
suet, etc. Add half a wine-glass of brandy, a little nutmeg, and salt ;
and lastly, stir in first one cup of washed Zante currants, the same of
stoned raisins, and half as much of chopped citron. Mix them well,
and add •sufficient sweet milk to make a stiff batter. Boil three
hours. Serve hot or cold with rich liquid sauce.
APPLE PUDDING, No. 1.-- Take six tart apples, pippins or greenings
are the best ; steam them without peeling, after washing them quite
clean; strain them through a sieve. Add six spoons of melted butter
and the same of sugar, six eggs, half a wine-glass of brandy,
and the juice of one lemon. Line a pudding dish with puff paste,
and bake it. Serve hot or cold with sweet cream without sugar.
APPLE ROLL OR APPLE PUDDING, No. 2.- Make a paste with one-
fourth of a pound of butter to one of flour mixed with water, not very
stiff. Peel and slice rather thick tart apples, roll the paste very thin,
or as thin as the bottom crust of a pie, spread the apples on the crust,
so as to cover it, dredge on a little flour, and roll it as tight as possi-
ble. Cut the ends even, and put it in the steamer, or wrap it
in thick cloth and boil it. It will take one hour steady cooking.
Serve with butter and sugar; cut it in thin slices from the end when
serving.
BERKSHIRE PUDDING.—Peel large tart apples free from blemishes,
take out the cores with a corer, or if you have none, with a three-
pronged fork, turning it round until it takes out the core on the op-
posite side, leaving the fruit whole. Prepare a nice batter, (see BAT-
TER PUDDING,) beat it well. Butter a deep dish, place as many sour
apples as there are persons to be served in the dish, and pour over
them the batter. If the apples rise when the pudding heats, push
them under the batter once. It will bake in twenty minutes. Serve
as soon as baked or it will fall. Make a sauce with butter and sugar
in equal parts, beat to a cream. To serve it, put on each plate an
apple and the crust that surrounds it.
es the theatre care person
Sago PUDDING.—Cleanse a half pound of sago in boiling water,
put it in a quart of milk, and boil it over steam until dissolved, stir-
ring often. When soft, take it from the fire, and stir in a half-teacup
of butter, four large table spoonfuls of powdered sugar, one wine-

PUDDING AND DINNER DESSERTS.
145
glass of wine, and when cold four beaten eggs. Grate in a little nut-
meg, and add salt. Bake immediately, and serve cold or hot.
CUSTARD PUDDING.—Stir a half-pint of flour into a pint of milk,
when free from lumps add another pint, seven beaten eggs, three
table-spoonfuls of white powdered sugar, a teaspoonful of salt, and
a little nutmeg. Bake steadily a half-hour. Serve with sweet sauce.
BIRD'S NEST PUDDING. —Peel tart apples, take out the cores, leav-
ing the apples whole; make a custard of eight well-beaten eggs, half
a pint of cream, and a pint and a half of scalded milk thickened with
a heaping table-spoonful of flour and a little salt, but no sugar. Pour
it over the apples. Bake twenty minutes. When the apples are
tender the pudding is done. Serve immediately with butter and
sugar stirred to a cream.
Rion PEACH PUDDING, No. 3.--Drop ripe sweet freestone peaches
into boiling water a moment; take them out, and slip off the skins,
place them in a deep dish, and make a boiled custard without sugar
of the cream from the morning's milk, or a pint of sweet milk and
cream mixed, add a little salt, not so much as to taste, only sufficient
to remove the freshness of the custard. Strain it over the peaches
while hot, and set it away. Serve with cream beat to a froth, slightly
flavored with bitter almond, and sweetened. Serve cold.
QUINCE PUDDING.–Peel quinces and take out the cores, leaving
the fruit whole; boil them in just sufficient water to cover them, by
setting the preserving kettle over hot water until quite tender. Place
them in a deep dish, and make a custard and pour over the quinces.
Bake just long enough to have the custard become solid. Serve cold,
with sweet cream and no sugar.
RICH PEACH PUDDING, No. 4.—Rub free from the down, or take off
the skin from as many peaches as there are persons in the family, cover
a deep pudding-dish with nice light puff paste, set it in the oven until
quite baked through ; then lay in the peaches, filling the dish full; add
a piece of butter the size of a pigeon's egg, sift in some flour, and dis-
solve in a teacup of water sufficient sugar to sweeten it. If the
peaches are sweet it will take but little ; pour it in the dish, sift in
more flour, and cover it with puff paste. It is good without sauce, but
sweet cream without sugar is an improvement.
CHERRY PUDDING, No. 1.--Pit the cherries, and save the juice.

146
HOUSEKEEPER'S ENCYCLOPEDIA.
Line a shallow pudding-dish with paste, and bake it. Cut paste for two
covers to fit the inside of the dish, and bake that. If the dish is deep
it will take three or four. The easiest way to do this is to make a
paper or pasteboard pattern to cut by. When the paste is well baked,
spread a layer of cherries on the bottom of the dish, put at equal dis-
tances pieces of butter the size of Lima beans, cover with sugar,
dredge on flour, and lay in a cover of paste; on this put another
layer as before, and so continue until the whole is used. Lastly, put
on a paste cover not baked, press it over the edge of the dish, and cut
a slash in the centre. The fruit should have been drained on a hair
sieve, and the juice saved in an earthen dish. Take the juice, add to
each pint a half-pint of loaf sugar, let it boil up, and skim it. If there
is not a sauce-boatful, add hot water and the same proportion of
sugar. Serve both pudding and sauce before it is cold, but not burn-
ing hot.
CHERRY PUDDING, No. 2.-Pit the cherries; for every pound of
fruit allow half the quantity of good sugar, poor will not do; let them
lie all night on a hair sieve to drain, and save the juice in an earthen
dish. Make a nice batter in the morning, and stir in the drained cher-
ries, as free as possible from juice. Boil or bake. It will take one
hour to bake and two to boil. When ready to serve, heat the juice,
add sugar and a small bit of butter rolled in four, to serve as sauce.
It will be found superior.
BERRY PUDDINGS.-Sweeten the fruit if acid, and drain off the
juice without pressing. Mix the fruit in rich batter, and either bake
or boil. For sauce, beat to a stiff froth sweet cream, and stir in it the
juice of the fruit. Serve cold or hot.
WHORTLEBERRY PUDDING.–Make a light batter and stir in enough
berries to make the pudding black. It may be boiled or baked. Serve
hot, with rich sweet or wine sauce.
GINGERBREAD PUDDING.–Make a light soft gingerbread, and serve,
while hot, with rich wine or sweet sauce.
BARLEY PUDDING.—Wash pearl barley in boiling water, and boil
it in milk until tender; add salt. It can be eaten plain with cream and
sugar, or mixed with custard and baked.
BOILED RICE, No. 1.-Wash the rice clean, and put it in cold
water; when it boils, throw it off and add more; let it boil until nearly

PUDDING AND DINNER DESSERTS.
147
tender and the water about evaporated, then salt it; stir in milk, and
let it simmer until done. Be careful not to break the kernels more
than is necessary. If it burns it is ruined. Serve with sour wine or
sweet sauce, it is also good with butter and sugar, maple syrup, or
sweetened cream. Raisins may be added.
BOILED RICE, No. 2.—Wash the rice thoroughly, and throw it in
a pot of boiling water. Let it boil twenty minutes, skim it out, and
drain it. This is used as a vegetable or dessert; add salt. Serve with
cream and sugar, or as a vegetable.
RICE BOILED FANCY.-Boil according to method No. 1; when
done, while hot, pack it in small cups partly filled; when cold turn
them out into the centre of a deep dish. Make round holes in each,
and fill them with jelly. Make a boiled custard with yolks only, pour
it in the dish, leaving the rice above it. It should be stiff enough to be
solid when cold, and poured on hot. Beat the whites stiff, then beat
with them some of the same jelly on the rice, and lay it in even spoon-
fuls round the edge of the dish. Serve cold, it makes a pretty dish.
The rice, which is tasteless, can be flavored with lemon juice or any
thing desired. Strawberries or raspberries can take the place of the
jelly.
MINUTE PUDDING.-Beat up the flour in as little milk as will mix
it, freeing it perfectly from lumps, add to every quart of milk two
well-beaten eggs, beat them thoroughly through the batter, and add
salt. Boil two quarts of milk, and stir the batter in the milk very
gradually, while off the fire; stir in a half-teacup of butter just before
it is finished, and let it boil fifteen minutes. If it scorches it is ruined.
It is a good plan to butter the kettle before using it. Serve with sour,
sweet, or wine sauce, cream and sugar, or maple syrup. It is good
for nothing if it stands after boiling. If every thing is ready it can be
made just as the dinner is served. The sauce should be made before
the pudding
MUSH, OR Hasty PUDDING, OF INDIAN MEAL.--Good mush can-
not be made of poor meal. Yellow corn is the best, not ground so
fine as to kill the meal. Sift it, and make a batter of meal and water.
Heat water boiling hot, and gradually stir in the batter until just
thick enough for the mush to hop and sputter while boiling hard.
Do not forget the salt. Let it boil two hours over a slow fire, it
burns easily, and is spoiled if scorched. It is best when hot; never

148
HOUSEKEEPER'S ENCYCLOPEDIA.
add meal after the batter is all in. If wanted to fry, pour it in a deep
earthen dish to cool; in the morning cut it in slices one-fourth of an
inch thick, and fry in lard, or pork fat, until it is not only brown, but
crispy. Maple syrup is the very best to use on it, if made fresh from
the sugar.
BAKED INDIAN PUDDING.-Take one quart of milk, dip out a tea-
cupful and scald the rest, stir five table-spoonfuls of sifted meal in the
hot milk; add salt, nutmeg, a spoonful of ginger, two of sugar, half
a cup of molasses, and lastly the cup of cold milk. Bake two hours.
Serve with butter as soon as taken from the oven.
CORN STARCH PUDDING.--Heat a quart of milk, and when boiling
stir in three table-spoonfuls of starch, wet with milk ; add salt, sugar,
two eggs, a lump of butter as large as a walnut, nutmeg, and sugar
to suit the taste. Bake slowly, and serve hot with liquid sauce.
CORN STAROH BLANO-MANGE WITHOUT Eggs.—Boil one quart of
sweet milk over steam, stir into it gradually five table-spoonfuls of
starch mixed in milk; add salt, and only two large spoonfuls of loaf
sugar, stir until thoroughly cooked. When done take it from the fire,
and when cooled add lemon and vanilla, beat it well together, and pour
it into moulds. If used for pudding, serve with jelly or fresh fruit, and
whipped cream sweetened and flavored like the pudding.
Mrs. W.'s SPONGE CAKE PUDDING.–Pulverize a teaspoonful of
cream of tartar, and mix it in a teacup of flour, measured after sifting,
sifting the flour again after adding the tartar. Mix a teacup of pul-
verized loaf-sugar with the beaten yolks of three eggs, beat until very
light, then add the whites beaten stiff. Stir in the flour as quickly as
possible, then strain in the pudding a half-teaspoonful of soda dis-
solved in as little boiling water as possible, and as much salt as would
lie on a three-cent piece. Bake in a slow oven. Serve with WINE
Sauce No. 1.
Mrs. Fi's BREAD PUDDING.–One pound of bread or biscuit
soaked in a quart of new milk and run through a colander, one-
fourth of a pound of melted butter, not boiling hot, but just soft
enough to flow, three-fourths of a pound of nice sugar, seven beaten
eggs, a little salt, one-fourth of a nutmeg, one pound of seeded raisins,
half a pint of milk. Bake three-fourths of an hour in a middling
oven.

PUDDING AND DINNER DESSERTS.
149
APPLE DUMPLING, No. 2.-Peel tart apples free from blemishes,
take out the core, and make a paste according to No. 1. Roll the
paste one-eighth of an inch thick, and roll each apple in it. Tie each
in a separate cloth, and put them in a pot of boiling water; let them
boil half an hour, or until the apple is tender. If baked, follow di-
rections in No. 2. Serve with butter and sugar. If steamed, omit
the extra salt in the paste. (See No. 1.) We consider this rule the
best of the two, though the cream paste may be more healthy.
BOILED BATTER PUDDING.-One quart of new milk, eight well-
beaten eggs, one pint of flour, and a little salt. Beat it well to break
all lumps, and thoroughly incorporate the ingredients. Allow one-
third of the bag or boiler for swelling. Let the milk and flour soak
fifteen minutes before adding the eggs. The pudding should be
turned over, if boiled in a bag, after it has been in the pot ten minutes.
Puddings should be put in boiling water, and kept steadily boiling for
two hours if large. Keep a tea-kettle of water on, to replenish the
pot, as it should be constantly covered with water, and to put cold in
would make it heavy. Serve with rich liquid sauce. It should be
served as soon as boiled, or it will fall.
BAKED BATTER PUDDING.-One quart of new milk, eight well-
beaten eggs, nine large spoonfuls of sifted flour, and a little salt,
mix the flour in a stiff paste, and work out the lumps, then gradually
mix in the milk and let it swell a half-hour, then stir in the beaten
eggs, and thoroughly incorporate the ingredients by quick beating
until it foams. Bake in a quick oven twenty minutes if a small pud-
ding, and thirty if large; serve as soon as baked, or it will fall. A
nice liquid sauce, or butter and sugar worked to a cream, are either
proper.
CREAM PUDDING, No. 1.–One pint and three gills of new milk,
and nine table spoonfuls of sifted flour; mix it in a batter free from
lumps, and let it stand a half-hour to swell; then add nine well-beaten
eggs, and a little salt; it should taste of the salt. Beat until very
light, and then stir in a gill of sweet cream not richer than what
would rise on a good cow's morning's milk by noon; Lake quickly,
and serve as soon as baked. It will take about half an hour for a
good-sized pudding; serve with a rich liquid sauce.
CREAM PUDDING, No. 2.-Beat six eggs to a froth, mix a pint of
milk with a pint of flour and two small teaspoonfuls of salt, and just
before baking stir in a pint of sweet cream.

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CREAM PUDDING, No. 3.-Mix a pint of flour in a half-pint of new
milk, add salt, let it swell fifteen minutes to half an hour, beat seven
eggs very light, the yolks and whites separately; mix in half a pint
of new milk, first the yolks and beat them well, afterwards the whites,
and beat it again; then stir in the milk and flour, and lastly a pint
of rich cream.
CREAM PUDDING, No. 4.- Make as above, adding three table-
spoonfuls of white sugar, and a little nutmeg; serve with wine sauce.
It should be served as soon as baked, as well as all other flour batter
puddings, as they fall immediately on being taken from the oven.
FANCY DESSERTS FOR DINNERS, ETC.
FLOATING ISLANDS.-Beat to a stiff froth the whites of fourteen
eggs, cook them by spoonfuls on boiling milk until they can be lifted
with a fork, skim them out, and let the milk drain from them; beat
the yolks, and stir them into two quarts of the milk when a little
cool; add sugar to the taste, a pinch of salt, and as much loaf-sugar
as suits the taste. Do not let it boil, only thicken; it should be about
as thick as morning's cream at noon; pour the custard into a deep dish
and lay the whites on the top, sift-on a little red sugar sand, and nut-
meg or not, as desired.
BOILED CUSTARD.—Heat a quart of milk over hot water, beat four
eggs with sugar as light as possible, stir them in the milk; when a
little cooled, add a pinch of salt, set it over the fire and stir it until it
thickens-it should be as thick as cream only; flavor to suit; pour in
cups while hot.
THICKENED CUSTARD.-Prepare a boiled custard as for floating
islands, and stir the whites in as soon as taken from the fire; it should
cook but not toughen them; flavor to suit.
BAKED CUSTARD.—Beat eight eggs as light as possible, with three
table-spoonfuls of loaf-sugar; as fast as the foam rises on the eggs,
skim it off into a quart of cream; when nearly all is in, strain the re-
mainder into it, add a little salt, and bake until it is just solid.
CUSTARD AND WHEY.-Beat six eggs with sugar and add them to
a quart of milk, bake hard until the custard separates; pour it into
cups, and serve warm.

PUDDING AND DINNER DESSERTS.
151
CREAM CUSTARD.—One quart of sweet cream, one half-teaspoonful
of salt, four eggs beat as light as possible and strained into the cream.
Do not beat the cream, but merely mix the egg in it, stirring lightly.
Bake until solid, but do not scorch ; a nice way is to set cups in hot
water in a pan in the oven or on the stove until the custard is solid;
but in this case it had better be allowed to thicken over hot water
before putting it in the cups; flavor to suit.
WHIPPED CREAM.Sweeten rich cream to suit the taste, put it in
a bowl, and stir it quickly with a beater until the whole is stiff; when
much is wanted, it will be found the least trouble to prepare a jar
with a dasher, and churn it until stiff, but care must be taken that it
does not separate.
Prepare a cream in the following manner : beat light six eggs, add
the froth to a quart of cream until all or nearly all is beat up, then
strain the remainder and add that, beat it well and sweeten to the
taste, after which add one gill of French brandy or two of wine, mix
it all together, and fill the glasses half full and pile the cream on the
top.
SYLLABUBS AND WHIPS.-- One quart of sweet cream, a half-pint of
white wine, and three-fourths of a pound of pulverized loaf-sugar;
beat the mixture with a whisk, and take off the cream as fast as it
rises, and lay it on a thin muslin over a sieve; when all is whisked that
will froth, and the froth is drained, add to the remainder what has
drained from the whips, grate in a little nutmeg, and half fill the
glasses, laying the froth on the top.
STRAWBERRY WHIPS.-Beat cream as described in whipped cream.
Sweeten and strain strawberry juice, fill the glasses half full, and pile
up the cream ; lay on each glass a large strawberry. This is a beau-
tiful country dessert.
JELLY TLUMMERY.-Beat the whites of eggs stiff, sweeten to taste;
mix with the egg any jelly desired, and beat it well; make a thin
boiled custard or a syllabub, and partly fill a deep glass dish with it,
and lay the egg on the top; or have two dishes, one for the float, and
another for the custard or syllabub.
VANILLA FLUMMERY.-- Make a thin boiled custard with the yolks
of well-beaten eggs, flavor with vanilla; beat the whites stiff, mix in
sugar and vanilla; line a deep glass dish with sponge cake, dipped
as quickly in wine and out as possible, pour over the cream and lay

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the egg on the top; put a drop of jelly on each bit of egg. This is a
dinner dessert.
Cocoa WHIPS.-Beat sweet cream until solid; have grated the
white part of a cocoa-nut, mix it with pulverized sugar; take a pint
of thin cream or rich milk, heat it boiling hot, have ready two beaten
eggs, take it from the fire and stir them in the hot milk, when cool
stir in the milk from the nut, fill the glasses half full and set them to
cool; when cold, mix the cocoa and whipped cream together and lay
it on the top.
Cocoa FLUMMERY.—Beat the whites of eggs stiff, grate the white
part of a cocoa-nut, mix the nut and egg together, sweeten to the
taste; prepare a boiled custard, pour it over sponge cake, and lay the
egg and cocoa on the top.
JELLY AND WHIPS.—Fill glasses one-third full of jelly and fill up
with whipped cream, flavored to suit the taste.
A CHARLOTTE RUSSE, No. 3—Prepare a rich boiled custard with
half a pint of rich new milk and half a pint of sweet cream, flavor
with vanilla; dissolve half an ounce of isinglass in half a pint of
water; when both have cooled, mix them well and add four table-
spoonfuls of powdered loaf-sugar. Then take half a pound of loaf-
sugar in lumps, and rub on them the yellow rind of two lemons,
strain the juice, and mix it with two wine-glasses of sherry, and one
of brandy, pour it over the sugar, and when dissolved mix it with a
quart of rich cream, whisk it, and add the froth to the custard, stir it
very hard constantly while adding the froth, and beat it well after it
is all in. Have ready a sufficient number of small sponge cakes, or
one large one to hold the custard; take out neatly all the inside of
the cake, and fill it with the custard ; set it on ice until cool, then ice
it with a frosting made in the usual manner, flavored with lemon ;
ornament it while soft with strawberries without jamming, white
grapes, or in any other way fancy may dictate; keep it cool until
wanted for the table. This is a beautiful as well as excellent flum-
mery or trifle, is proper for evening parties, etc. The bits that come
from the centre can be soaked in cold custard beat up together, and
the beaten whites of eggs flavored with jelly laid over it, and served
for the family at dinner as dessert; any old dry cake can be used in
the same manner.
ISINGLASS BLANO-MANGE.—Dissolve shred isinglass in the proportion

PUDDING AND DINNER DESSERTS.
153
of one ounce to the quart in new milk; if in the winter, you can add
another pint of milk; melt it over boiling water, constantly stirring it;
when dissolved, flavor with vanilla and lemon or bitter almond, add
sugar to the taste, and as much salt as will lie on a three-cent piece,
and no more; let it boil five or six minutes, stirring constantly. Dip
the moulds into cold water, strain in the blanc-mange, stir until thick-
ened, and set it on ice until needed for use.
SNOW CREAM.-Beat to a stiff froth the whites of six eggs, beat in
powdered loaf-sugar to suit the taste, two table-spoonfuls of sweet
wine, and a trifle of nutmeg; beat well, then add a pint of sweet,
thick cream, beat stiff; serve with sweetmeats or ripe fruit.
ORANGE CREAM.-Peel nice oranges and slice them, lay them on
a hair sieve to drain; when all the juice has run off that will without
pressing, lay the fruit in a deep dish and sugar it. Beat sweet cream
stiff, sweeten and flavor with the orange juice, and serve with the
fruit; the juice must be added just before serving, or the cream will
curdle. Strawberries, raspberries, or any sweetish fruit can be pre-
pared in the same manner; sour fruits would curdle the cream.
Fruit PUDDINGS.—See Part V. Chapters I. II. III. IV. V. VI.
CHAPTER IX.
PASTRY AND PIES.
REMARKS ON PUFF PASTE.—The flour must be white and cold, the
butter sweet, the rolling board or marble slab even, the rolling pin
of equal thickness with handles, the water ice cold, the mixing room
cold, the person who makes it must be able to move with rapidity,
and the oven should bake quickly without burning.
TO PREPARE FOR MAKING PUFF PASTE.—Sift all the flour needed,
and set it on the table, wash the butter, press it in a coarse towel to
remove all the water and buttermilk, and lay it on ice. Put a lump
of washed ice in a pitcher of water. Get the plates ready, dust them
with flour, and then wipe off nearly all of it. Now decide the amount
of paste wanted, measure the flour, and weigh the butter. If tarts

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are to be made, have the filling ready. If meat pies, let the meats be
cooling, while the paste is being made.
Plain PASTE.—This is a proper paste for apple, cherry, rhubarb,
whortleberry, peach, plum, or any other fruit pie which has a top
and bottom crust. Measure one quart of flour, allow a little for
rolling. Weigh five ounces of butter, after it is pressed and cooled
on the ice. Cut the butter quickly in thin slices, not over one-fourth
of an inch square, and as thin as possible; into the flour, with the fore-
finger, stir the butter and flour together without incorporating them;
now wet it with sufficient ice water to moisten the paste, stir it with
one finger, leaving it a rough mass of flour, butter, and water, mingled
but not united; dredge the paste-board with considerable flour, take up
a handful of rough dough, place it on the board, dust it over with flour,
roll it, quickly but lightly, as thin as it is possible, and allow the paste
to be lifted without breaking; roll it over the pin and lay it on the plate
without handling; press it lightly in place, and cut the edges with a
sharp knife, use the cuttings and a portion more of the paste for
the under crust of the next pie, and so on until all the plates are
covered; then use fresh dough, taking as little as will cover the pie for
the top crusts; fill the pies, cover and bake quickly without brown-
ing. (See Part V. Chap. I. APPLE PIE, Chap. II. PEACH, and Chap.
V. CHERRY PIEs.) Paste managed in this way will be nearly as flaky
as puff paste, and not too rich for health. Lard is not as healthy
or as good for pie-crust as sweet butter, but those who prefer it for
the sake of economy, can substitute lard for butter, or what is
better, use half lard and half butter. If lard is used, don't forget
the salt.
PUMPKIN OR CUSTARD PIE PASTE.--Take four ounces of butter to a
quart of flour, rub them well together, but do it quickly, wet it with
cold water, and incorporate it into one mass. The paste for pumpkin
and custard pies needs to be firm, not flaky, to hold the contents of
the pies.
TO MAKE A NICE PUFF PASTE.-Weigh one pound of flour, and
one pound of worked butter, freed from water as already directed.
Reserve half a teacup of the flour, make the flour into a stiff paste
with ice-cold water. Roll it out thin four times with a light brisk
movement, without handling the dough. Divide the butter in four
parts, and each part again in four parts, leaving them in one-ounce
parts. The dough should be left spread on the board when rolled out

PASTRY AND PIES.
155
the fourth time; now with a knife spread on one ounce of the butter,
fold over the paste and roll lightly, without breaking through to the
butter; fold again, and roll as before, and again; the third time leave the
paste spread on the board, and add another ounce in the same manner,
and so continue until the sixteen ounces are all rolled in, giving the
paste fifty-two turns, including the four before the butter was added.
This seems a hard job to undertake, but as the dough rolls easier each
time, it is soon done. For a common puff paste use half the butter, and
turn twenty-eight times. This will cover a large quantity of pies, or
make as many tarts as would be wanted for a large party. In our fam-
ily, we divide the paste when one-half of the butter is used, in which
case four ounces less butter is needed. Roll into one part four ounces,
half an ounce at each fourth turn, and no more in the other. When
all the butter is in, roll up the paste and cut from the ends of the roll to
form into tarts. That part which has only the half of the butter, we
use for the under crust to tarts and mince pies, and cover the top with
the richer; when this is done, put half an ounce into each turn, that the
paste may have the proper amount of turns. Use the reserved flour to
dredge the board and flour the pin, but work no more flour into the
paste. Remarks.-This paste cannot be made in warm weather, unless
rolled in a refrigerating room; neither can it be made in a hot kitchen in
winter; the cook should be brisk enough to keep her blood circulating,
and she may stand on a heated plank or soapstone while making it.
For tarts place four layers of the paste rolled as thin as paper, first
the bottom, then three rings, place them on paper, on dripping pans,
and set them in the cold air a few moments after they are ready,
have the oven of a quick but not deep heat, and protect the tops with
paper. If the oven inclines to burn on the bottom, either put two
thicknesses of paper under them or raise the pan with brick. For tart
pies, cover the bottom of the plate with the poorest paste, or make a
good plain paste for that purpose, and roll the three layers so thin
that the board can be seen through the paste, the thinner the better.
Cut the strips of even width, and lay them on neatly. For mince pies
use two layers only, as thin as possible. For oyster pies, the
poorest paste is rich enough, for all but the layers. For chicken pie,
use a plain paste under, and the best for the layers and covering. For
meat pies, the poorest of the puff paste is good enough for the top
and layers, and the plain paste for the bottom. For common
use, the plain paste is as good as is necessary for top, bottom, and
layers.

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FRENCH PUFF PASTE.—To one pound of flour, take one pound of
butter washed free from salt, and pressed in a cloth to extract the
water; make the butter in a square cake, and lay it on ice. Mix the
flour into a pretty stiff but not hard paste, roll it out four times,
make it into a square lump and roll it out. Cool the paste by placing
the paste-board in a cold place, now lay the butter in the centre of
the paste, fold over the paste, and roll it gently without breaking
through to the butter; when rolled as thin as possible without break-
ing through to the butter, fold it in three, dust the board and roller,
and roll the paste again to its utmost extent; repeat this, then set it to
cool fifteen minutes; then fold it in three folds, roll again and again,
let it cool fifteen minutes again, and roll it the fifth and sixth, which
is the last time. If three-fourths of a pound of butter is used, fold
and roll it five times. If half a pound, fold and give the paste three
turns, in the same manner as directed for one pound. The butter
must not be too hard at first, but about the same temperature as the
paste. If too hard it will break through the paste while rolling,
which must be avoided.
DUMPLING PASTE.—Make dumpling paste as directed to make
paste for pumpkin and custard pies, allowing three ounces of butter
to the quart of flour.
PUMPKJN PIES.--Select fine sweet pumpkin, stew it slowly until
reduced to paste with no standing juice. Pass it through a colander,
and thin it with milk to the consistency of batter; add to a six-quart
pan a teaspoon of salt, and sugar to suit the taste, ginger, and if
relished, nutmeg. If pumpkin is plenty, use no eggs; if not, three may
be used to the pan, and milk added ; a little thin cream is an addition.
Cover the plate to the edge with the paste, pack it to the rim of the
plate, and prick it two or three times with a needle or pin, then bake
the crust, and while it is baking roll out a piece of dough, measuring
in diameter as much as a small finger, and long enough to reach around
the plate; when the crust has cooled, lay this roll around the edge of
the plate; pinch it or leave it round, according to fancy; fill the paste
or shell with the pumpkin, and bake it in a hot oven, without burning
or blistering. In filling the shell be careful not to drop any of the
pumpkin on the edge.
CUSTARD Pies. Prepare two shells as described for a pumpkin
pie, beat four eggs without separating, and add the foam, as fast as it
rises, to one quart of rich new milk, sweeten to taste, add a salt-spoon

PASTRY AND PIES.
157
of salt, and fill the shells after the bottom crust has baked, etc. Bako
until the custard is solid; serve cold-a hot custard is a poor pie;
flavor, if desired, with nutmeg, vanilla, bitter almond, or lemon. Use
the same day baked.
CREAM PIE.—This is baked like a custard, but to be very nice, the
edge of the plate should be layered with puff paste; make a custard
of thin cream instead of milk, and bake it as a custard. It must be
eaten the same day it is baked.
RASPBERRY PIES WITH COVERS.—Cover the plate with the plain
paste, fill the shell with raspberries, add sugar, butter, and a little
flour, cover the pie, cut a slit in the centre, and bake gently until
quite done. Send it to the table when warm, it is not as good the
second day. The sealed fruit is used in the same manner.
WHORTLEBERRY PIES.-After the plate is covered, spread in the
whortleberries, add a little citric or tartaric acid, dissolved in a table-
spoon of water, sprinkle over sugar, add a piece of butter as large as
a teaspoon, and flour to thicken the juice. Cover the pie, cut a slit in
the middle of the top crust, and bake gently. Use the day it is baked,
if possible. Use the can fruit in the same manner.
BLACKBERRY PIE.—Make a blackberry pie exactly like a whortle-
berry, adding one gill of water, instead of a table-spoonful. Serve
the day it is baked, barely cold. Make the hermetically-sealed fruit
in the same manner.
GREEN CURRANTS. —Those preserved for winter make better pies
than fresh currants--they part with the flavor of the leaves which
they have when fresh, which is a great improvement. Fill the pies
with currants; when baked, take off the top crust, and add sugar,
butter, a little flour, and a piece of soda as large as a pea; mix the
ingredients together, and set the pie in the oven five minutes with the
door down. The pies made from the hermetically-sealed currants,
are sugared and seasoned before baking. Use all the water in fruits
preserved for pies. Use no soda in the preserved fruit; they will re-
quire less sugar than pies of the fresh fruit.
PLAIN GOOSEBERRY PIES.-Stew gooseberries, add sugar, break the
fruit, and put them in the pie; add a little butter and flour, and bake
until the paste is done. Make the hermetically-sealed fruit pies in
the same manner.

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HOUSEKEEPER'S ENCYCLOPEDIA.
GOOSEBERRY TARTS.–For directions to cover the plates, or make
the shells for small tarts, see PUFF PASTE; stew the berries with sugar
until they look clear, then pass them through a colandler, and fill the
shells for the tarts; after they are baked, the fruit may be covered
with the whites of egg beat stiff, and mixed with sugar, in the pro-
portion of one egg to two ounces; beat half an hour briskly, and
cover the centre of the tarts, and place them in the oven until slightly
browned. Prepare the sealed fruit in the same manner.
RHUBARB PIES.-If the skin is tender do not peel it; if not, remove
the skin, cut the stalks in small bits, and place them in the pie, add
a salt-spoon of soda and a little flour. When the paste is done, re-
move the top crust and add sugar and butter; mash the rhubarb fine,
and incorporate the sugar, butter, and fruit perfectly. Put the top
crust on the pie, and serve warm. If nutmeg is relished, grate over
the top of the fruit a little before putting on the crust, but do not
mix it through the pie. Rhubarb may be put up in the spring for
winter use in bottles, as directed in plums.
CRANBERRY PIE.—This may be made exactly like a gooseberry pie.
CRANBERRY TARTS.—Make them like a gooseberry tart. Cran-
berries are very nice stewed and made in an open pie without
straining.
LEMON PIE.—The proportions are two lemons, four eggs, two
table-spoons of melted butter, ten table-spoons of loaf-sugar. Grate
the yellow rind of the lemon, beat together the rind, juice, sugar, and
the yolks of the eggs until very light. Prepare a large tart pie, fill
the pie with the mixture before baking the paste, and bake until the
paste is done. Beat the whites stiff, and stir into them little by little
one-fourth of a pound of sugar, spread it over the top, and bake a
light brown. Cranberry, strawberry, or any juicy fruit can be pre-
pared in exactly the same manner, and will be found superior.
STRAWBERRY PIE OR SHORT CAKE.--See Part III. Chap. X. Make
a nice short cake; while hot, split it as many times as possible, and
spread each layer with butter, strawberries, and sugar, put on the
top crust, wet it over with egg, sift over sugar, and serve hot. Rasp-
berries, blackberries, and whortleberries can be used in the same
manner.
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PASTRY AND PIES.
159
skin to two of lean chopped beef, and four of sour chopped apples.
Mix the suet and beef together, and rub salt through it, then add the
apples and mix thoroughly, add sugar, sweet cider, a little nice syrup,
raisins, currants, cinnamon, mace, a few cloves. Work all together,
and let the mince remain until morning—then taste; if not sufficiently
spiced, add more, but be careful not to overspice with cloves; add
sugar and cider if needed; if too much seasoned, chop more suet, meat,
and apple, and add to the mince. If properly made in December
and kept cool, it will keep three months. Sugar and cider must be
added to the quantity used at each baking, stir up the whole once
each week, and cover it tightly, to prevent mice or insects from
troubling it. Currant wine is excellent in mince pies. Cover a plate
with good plain paste or half-turned puff paste, (see PUFF PASTE,) fit
three layers of the best puff paste to the edge of the plate one and a
half inch wide, fill the pies even with the layers, put in each four
pieces of butter the size of hazlenuts, add a little nutmeg, dredge
with flour, and cover with thin puff paste; bake rather quick without
browning the paste. A mince pie should be juicy, rich, sweet, the
spices well balanced, and, to be perfect, should be two weeks old
before cut; they are better one month old, if kept where they will not
mould. Always warm, not heat, mince pies, before sending them to
the table.
Fruit PIES.-See Part V. Chapters I. II. IV. V. VI.
CHAPTER X.
YEAST, BREAD, BISCUIT, ETC.
REMARKS.-In order to make good bread, the cook must be fur-
nished with good flour from sound wheat, white and dry; fresh
yeast, a good oven, and strength to knead the dough. If a poor
barrel of flour is sent, return it; flour is usually warranted, and the
only extra expense will be in the drayage of the barrel or sack, to
and from the mill or flour store. To know the state of yeast, either
brewer's or homemade, before making bread, is very important. If
the yeast is lifeless or partially so, it will not raise bread to a proper
lightness. Bread that is a long time rising, will be either heavy,
sour, or very dark colored. Stir in a little yeast, flour to make a

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batter; if brewer's, it will rise in three minutes, if quite fresh and
of sufficient strength. Homemade yeast will take from five to ten
minutes, according to its strength. Brewer's yeast, when very bitter,
is improved by washing in cold water; the lively part settling to
the bottom, and the bitter part mingling with the water, which is
drained off from the yeast. It may need washing several times,
especially if it is the yeast from lager beer. Yeast, from strong beer,
is usually in a fit state to use without washing. The rule for using
the yeast of strong beer, is a teaspoonful to one loaf of bread. For
homemade yeast, a tablespoonful if not too bitter. For dried yeast,
a tablespoonful to a loaf is about the proper proportion. If a brick
oven is used, it should be nearly hot before bread raised with brewer's
yeast is mixed; but for baking with homemade yeast, make the fire
when the bread first shows signs of rising in the mixing pan, which
ought to be from five to ten minutes after mixing.
TO MAKE BREAD WITH HOP YEAST.—Sift into the bread-pan three
quarts of flour. Having tried the yeast, take three tablespoonfuls.
Dissolve a piece of soda, as large as a green pea, in half a pint
of warm water, and stir in the yeast; make a hole in the centre of
the flour; mix the yeast and half a pint of warm water into a batter
in the centre of the pan, and cover the batter with flour. Set the
pan where it will keep about blood heat; when it commences to rise,
the four will rise and form cracks; and when the batter or sponge
breaks over the flour, it is fit to mix; if it remains too long it will
sour. When the sponge shows signs of being soon ready, warm one
quart of sweet milk and half a pint of water to a little more than
blood heat; dissolve in the milk and water as much soda as was used
at first, unless the sponge is soured, when more will be needed ; add
the wetting gradually to the flour and sponge, mixing it well together;
rub the dough from the hands with the flour; dredge the paste-board
with flour reserved from that measured; turn out the dough ; rub the
pan entirely clean with some of the flour, add the cleanings of the pan
to the dough, and knead all together. Kneading is best performed by
doubling the hand, and pressing the knuckles in the dough with all the
strength of the arm; it should be performed with a quick shoving move-
ment, and as quickly as possible; work the dough until it cleaves from
the hand without sticking in the least to the hand when entirely free
from flour; make it up in a large smooth lump; flour the bread-pan,
put back the dough, dredge the dough with reserved flour, warm the
bread cloth, cover the pan, and set it where the dough will keep a blood

YEAST, BREAD, BISCUIT, ETC.
161
heat. Now arrange the wood in the oven, take twelve long sticks of
dry bass, or some other light wood, lay them across each other, keep-
ing them near the centre of the oven, and put light kindlings near the
mouth. When the dough has a puffy appearance, light the fire, and let
it burn slowly; some ovens will heat with one dozen sticks of bass
wood, and others take more; the cook will learn to manage her own
oven after heating it a few times. Watch the bread; when light, take
the pan to the table; if there is danger of the bread being light too
soon for the oven, knead it down thoroughly, and let it stand where
it will not chill or be very warm; if the oven is in the right state for
the bread to be put into loaves, the wood will be mostly reduced to
large brands, and the roof of the oven will have burned white. Make
the dough into three loaves; set it where it will keep warm, and
cover it with the bread blanket. Now stir the coals over the oven, so
that it will heat regularly; when the brands cease to blaze and smoke,
shut the iron door of the oven until the bread is nearly ready. Then
clear the oven, sweep it with a damp broom free from ashes, throw
in a little flour; if it burns immediately, the floor is too hot; hold in
your hand, count twenty seconds; if you can do this, the oven is of the
right heat; and if the flour browns, instead of burning, the floor is also
of the proper heat. If too hot, swab the floor with a wet broom until
it is the proper heat; put in the bread, examine it in five, ten, and
again in fifteen minutes; if baking too fast, leave down the door; if
too slow, add coals to the mouth of the oven; if baking right, give it
forty-five minutes' time, then take it out, and turn out the bread. If
the crust is rather hard, dampen it very slightly ; wrap it in the bread-
towel, and let it steam until cold. When entirely cold, put it in the
bread-box, but not while the least warm. Although we give an exact
measurement of wetting for bread, it will not always make bread of
the proper consistency; some kinds of wheat make flour which
takes up more fluid than others. The bakers know this, and for this
reason select the red winter wheat for making bread. Bread to be
of the right consistency, should be as soft as it is possible to knead; at
first, soft dough will be sticky, and trouble the uninitiated cook; but
she will soon learn to manage her bread-pan dexterously, when her
labors will be much lightened. When a new barrel of flour is first
baked from, measure the wetting accurately, and the proportion
proper for the future bakings while that flour lasts will be ascertained.
When milk cannot be obtained, add to three pints of water a bit of
sweet butter, as large as the bowl of a teaspoon. The crust of bread
is improved by oiling the top of the loaf, before putting it in the

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HOUSEKEEPER'S ENCYCLOPEDIA.
oven, with very little sweet butter. Grease bread-pans with sweet
butter, or fresh pork fat. Rancid grease will ruin the bottom crust.
BREAD RAISED WITH BREWER'S YEAST.--Sift into the bread-pan
three quarts of flour, and reserve half a pint. Warm the flour by
setting it in the stove oven a few moments, but do not let it scorch or
become hot. Heat equal parts of milk and water, allowing one pint
of wetting for one quart of flour. Dissolve in the wetting a salt-
spoon of soda. If no milk is used, omit the soda. When the wet-
ting is a little more than blood-heat, but not hot enough to scald flour
or yeast, take it from the fire. Having tried the yeast, and found it
good, take three teaspoons of the yeast from strong beer, or four from
lager bier, (after it is washed nearly free from its bitter properties;) mix
it in the wetting, and add it to the flour. Knead the bread briskly;
rub some of the reserved flour on the pan; roll off all the dough, and
rub your hands the same way. Continue to knead the bread until it
can be handled, and cut without adhering to the knife, paste-board,
or hands. Rub over three common sized bread-pans with sweet
butter, or fresh lard. If the paper or rag with which the pan was
rubbed is at all discolored, rub off the butter entirely with a clean
cloth, and grease the pans over. Cut the dough in three equal parts;
knead each part briskly for several minutes, and put them in the
pans. Run the point of a knife blade through the centre of each
loaf until it touches the pans; press the loaf in shape; set them
where they will have equal heat; cover with the bread-blanket, and
let it rise. Keep a little watch of the bread, and as soon as it appears
puffy, clear the oven. When the oven is properly tempered, the floor
will brown flour, and you can hold your hand in the centre twenty
seconds. By this time the bread should be light. If too light, it
will dry very soon. Oil the top of each loaf with a trifle of sweet
butter, and place it in the oven. After five minutes look in the
oven ; if too hot, leave down the door one minute. In ten minutes
look at the bread again; and examine, lastly, when the bread has been
in the oven fifteen minutes. It will take three-quarters of an hour to
bake, if the oven was a proper heat from the first. Bread, baked in
a brick oven, is much better than that baked in a stove oven. If the
bread is baked in the stove, the cook can easily determine when it is
done. If the oven is regular, bread will bake in from ten to fifteen
minutes less time than in a brick oven, where the heat is constantly
decreasing. If the yeast is good, it will rise in half an hour.
GRADAM BREAD.-Graham flour. The wheat must be of the best

YEAST, BREAD, BISCUIT, ETC.
163
quality, and either run through a smut mill, or washed and dried be-
fore grinding. It should be ground rather coarser than common flour,
and used without bolting. It takes more wetting than fine flour. For
every loaf allow three large table-spoons of molasses, one quart of
wetting, a teaspoon of salt, yeast in the same proportion as in the
two preceding rules. Mix the yeast, molasses, and salt, in the wet-
ting; add a half-teaspoon of soda, and mix in as much coarse flour
as can possibly be stirred in with a spoon. Now knead the bread
briskly, until it cleaves from the hand. If made with brewer's yeast,
put the loaves in the pan, and pat it in place and shape. If made
with homemade yeast, sponge the bread as in the directions for spong-
ing bread; and add the molasses and other wetting after the sponge
rises. Knead until the dough cleaves from the hands. Set it in a
warm place until it rises; when light, knead it again as before, and
put it in the pans to rise. Add no flour after the first mixing; the
dough will not be stiff enough to form into loaves; shape the loaves
after they are in the pan with the hand.
BRAN YEAST BREAD.—Just before retiring, heat a quart of water
hot, but not scalding; stir into it bran, until the spoon will stand up-
right; be careful not to get the yeast too thick, add a little salt;
take up hot ashes, not coals, place a kettle of warm water on the
ashes, and the yeast in the water, where it will keep warm all night.
When the bran rises above the water, it is light and fit to strain. If
not light in the morning, put the yeast in warm water until the bran
rises to the surface. Allow for each quart of flour a pint of wetting,
including the yeast; dissolve half a teaspoonful of soda in the milk;
sponge the bread with milk and the yeast, mixing in the centre
of the pan one-fourth of the flour to a batter, and let it rise. As
soon as light, mix the sponge and milk into a loaf, knead it until
the dough cleaves from the hands, and put it into the pans imme-
diately. Let it rise again, and bake as soon as light. It takes less
time to bake than other bread, and requires a moderate oven. It
will not remain fresh as long as hop yeast, but is a good healthy
bread. It will resemble hops if a little of the flavor of hops is
added to the wetting, and can be made, when by any accident the
hop yeast has either frozen, scalded, or been in some other manner
spoiled.
Biscuit RAISED WITH HOP YEAST.—Sift into a pan one quart of
flour; warm a pint of milk; make a sponge with one half the milk,

164
HOUSEKEEPER'S ENCYCLOPEDIA.
add a bit of soda as large as a pea. Stir in the sponge one table-
spoonful of good homemade yeast; cover the sponge warm, and let
it rise. When the sponge breaks over the flour, add the milk, in
which is dissolved a piece of soda as large as a pea, and a salt-spoon
of fine salt. Knead the biscuit until it feels smooth, and cleaves from
the hand, and let it rise; when very light, but not sour, take the pan to
the table, soften two-thirds of a teacup of sweet butter, and work it
by degrees into the dough, until the whole is thoroughly incorporated
with it; then knead, until the dough cleaves from the hand. If there
is the slightest tendency to acidity, dissolve and strain a little soda,
and add it with the butter; probably one-fourth of a teaspoon will be
all that will be needed. If possible to knead the biscuit, add no more
flour, and, at all events, as little as possible. Let the biscuit rise
again, and knead it once more; butter the pans, it will take two
common bread-pans,) make the biscuits in small round loaves, turning
in the dough to the middle of the biscuits. When finished, before
rising, the loaves should be as large as a dollar and nearly round;
place them in the pans; butter each biscuit slightly where they press
each other, prick them entirely through, so that the fork will touch
the pan in three different places, cover warm, and let them rise. Er-
amine often, and do not allow them to sour. As soon as light, bake
them in a moderate oven. The top and bottom crusts should
neither be hard baked nor moist. Wrap them in a towel to steam,
if the crusts are baked too hard ; if not, turn them up, so that the
bottom crust will not steam-soak. If not to be used warm, do not
separate them until entirely cold.
BREWER’S YEAST BISCUITS.—Sift into the bread-pan one quart of
flour; melt a large table-spoonful of cold butter in one pint of sweet
milk, dissolve a salt-spoon of salt, and as much soda in the milk; re-
serve a handful of flour to knead the dough ; cool the milk to blood
heat, and stir in one teaspoonful of brewer's yeast from strong beer
or two of washed lager beer; knead the dough fifteen minutes briskly,
then make it up in small round loaves no larger than a half-dollar.
Have the tins well buttered, lay in the biscuit, dredge them with flour
where they join, and prick them several times through to the pan, let
them rise, and bake in a moderate oven as soon as light. Bake
without browning till thoroughly done; do not separate the biscuit
until quite cold, unless used hot, in which case break them apart just
before serving.
SODA AND CREAM OF TARTAR Biscuit, No. 1.-Sift one teaspoon

YEAST, BREAD, BISCUIT, ETC.
165
of soda and two of cream of tartar, with one quart of flour in the
bread-pan. Cut in bits not larger than a three-cent piece, and as
thin as possible, one quarter of a cup of butter; mix quickly, without
rubbing or working the butter with the other ingredients. Have
ready a pint of sweet milk, wet up the biscuit quickly, roll the dough
half an inch thick, cut it with a small biscuit cutter, and bake im-
mediately in a brisk oven.
Sour CREAM BISCUIT.—Sift a teaspoon of salt and one of soda
with a quart of flour in the bread-pan; have ready a large pint of
sour cream, beat one egg, add it to the cream, mix, roll, cut, and bake
the biscuit as quickly as possible.
SOUR MILK BISCUIT.-Sift one teaspoon of soda, one of salt, and a
quart of flour in a pan; rub into the flour one-quarter of a cup of
butter, mix quickly, knead briskly, and bake as soon as possible in a
brisk oven.
CREAM OF TARTAR BISCUIT, No. 2.—Sift two teaspoons of cream
of tartar, one of soda, and one quart of flour in a pan; mix in the
flour one-third of a cup of butter as lightly as possible, without rub-
bing the butter to warm it in the least. Mix up the biscuit with a
large pint of water, knead briskly, and bake quickly.
BUTTERMILK BREAD.— With one quart of buttermilk mix two
quarts of flour, and two even teaspoons of soda; knead well, make
the dough into two loaves, let it rise ten minutes, and bake.
FRENCH BREAD OF BREWER'S YEAST.—Take one pint of milk, two
ounces of butter, and a salt-spoon of salt; warm the milk until the
butter is softened; beat three eggs light; mix into the milk one pint
of flour, add a teaspoon of strong beer yeast; let it stand ten min-
utes, or until it has slightly risen, add the eggs, and sufficient flour to.
make a soft dough, knead it ten minutes briskly. Roll it out in
strips, and either braid the strips or make larger rolls the width of
the pan it is to be baked in, and bake when light.
FRENCH TWIST BREAD.—Take one quart of light dough raised with
homemade yeast; mix in it a large table-spoon of sweet butter, a
salt-spoon of salt, and one egg; add flour, and knead well. Let it
rise until light, then knead very gently; roll the dough in thin strips,
measuring an inch in diameter; dredge lightly with flour, and
braid loosely ; let it stand a few moments, and bake quickly without
burning

166
HOUSEKEEPER'S ENCYCLOPEDIA.
GERMAN STEAMED NEUDLES.—Three gills of sweet milk made into a
sponge with a teaspoonful of brewer's yeast, or a table-spoon of fresh
homemade, and a teaspoon of salt; let it rise until quite light, then
add half a teacup of butter, three eggs, and flour to make a soft bis-
cuit dough; knead it well; if made with homemade yeast, let it rise be-
fore making up the neudles; if brewer's, make up the dough as soon
as mixed in small balls, the size of half a small egg. Melt in a deep
spider with an iron or close-fitting tin cover, half a table-spoon of
sweet butter; lay the neudles in the spider, and let them rise; when
quite light, fill the spider half full of boiling water, or until it reaches
to about the middle of the neudles; place the spider over a steady but
not too brisk fire, and steam them half an hour without lifting the
cover. Be sure the cakes do not boil dry too soon, so as to scorch
the bottom crust. When quite done, the water should be evapor-
ated, leaving the neudles dry. These are an excellent breakfast cake,
and when managed properly, are as light as a sponge. Serve hot.
HOP YEAST.-Boil four potatoes; mash them fine, mix them with
one pint of flour, boil a pint of hops in a quart of boiling water five
minutes, add a teaspoon of salt, strain the hop water gradually on the
flour and potatoes while it is boiling hot, so as to scald the flour; beat
it well, and let it cool to blood-heat; then add one teacup of good
homemade (not brewer's) yeast, and half a teaspoon of soda; beat it
well, and let it rise. To make dry yeast, mix in this yeast, when
about two-thirds light, as much Indian meal as can be dampened
with the yeast, leaving it in dry crumbs; spread it thin where it will
dry quickly without feeling the sun or stove heat; it dries best in
the wind. To make yeast cakes, let the yeast get light, but no more
than light; mix up the dough with Indian meal in a round long roll,
four inches in diameter, cut off the cakes as soon as mixed, without
letting it rise, one-fourth of an inch thick, dry in the wind, and turn
them frequently; when quite dry, put the dried yeast or cakes in a
tight paper bag. Be sure the meal is sweet, free from a bitter taste,
and made from sound corn. If kept dry, it will last months. To use it,
soak the cakes or crumbs quite soft, mix a sponge, add a little soda,
set it in a warm place, and let it stand until morning; use it as the
sponge of home yeast bread without sponging again. If hops cannot
be had, use peach leaves for making homemade yeast, though fresh
hops are the best.
WHEAT AND INDIAN BREAD.-Sift into a pan four quarts of Indian

YEAST, BREAD, BISCUIT, ETC.
167
meal, have ready boiling water; stir into the meal boiling water until
the spoon will stand nearly upright in the mush ; let it cool to blood-
heat, then stir into the meal two quarts of wheat flour, a little salt,
and a small teacup of fresh homemade hop yeast; mix well, grease
an old-fashioned bake kettle, and put in the bread ; let it stand until
it shows signs of cracking, then set the bake kettle on coals, heat the
cover, put it on the kettle, and cover with warm ashes; bake gently
three or four hours. Or, what is much better, put the bread in a large
pan; when it shows signs of cracking, put it in a brick oven, bake
gently, cover the top with paper to prevent the crust becoming hard,
and leave the bread in the oven all night; or bake two hours in a
stove-oven, cover the top with paper, and when done, close the damper
and let the bread remain in the oven until morning; add two
table-spoons of molasses, if desired very sweet.
RYE AND INDIAN BREAD.—Sift three pints of rye flour, with four
quarts of Indian meal; add a little salt, stir in boiling water until the
spoon will stand upright; let it cool, add a small teacup of home hop
yeast quite fresh ; let it rise in the pan in which it is to be baked,
until it shows signs of cracking; then bake as directed in the above
recipe.
PUMPKIN BREAD.-Pumpkin bread is made according to the two
preceding recipes, except that instead of using flour or rye, one quart
of stewed and strained pumpkin is used, with three quarts of meal;
add little salt.
Buns. --Take three teacups of light dough from homemade yeast
bread, mix into the dough three teaspoons of melted butter, a
little salt, one and a half ounces of sugar, three well-beaten eggs,
and half a teaspoon of dissolved and strained soda; mix all to-
gether, and add flour to make the dough stiff enough to knead; knead
well, and let it rise; when light, make the dough up in rather high
cakes, the size round of one dollar; pack them closely in the pan, and
dredge lightly with flour to prevent their becoming one mass. Bake
as soon as light, and when done, brush over the top with yolk of egg
and sugar; do not separate them until cold.
CARAWAY BREAD.—Take one quart of light hop yeast raised
dough, mix into the dough a table-spoonful of cold butter, half an
ounce of caraway, two ounces of sugar, a salt-spoon of soda, and one
of salt; work the ingredients well together, add flour to make a loaf,

HOUSEKEEPER'S ENCYCLOPEDIA
butter a pan, put in the dough, and let it rise; when quite light, bake
slowly but thoroughly; when it comes from the oven, wet the top
crust with egg and sugar; when cold, cut the bread in slices. It is
plain and excellent food for children; if it is intended for young chil-
dren who have not all their teeth, grind the caraway-seed. Caraway
and coriander united and ground, makes an excellent spice for such
breads.
RYE BREAD.—Make rye bread like wheat, but be careful it does
not sour; it sours more readily than wheat or Indian ; the same may
be said of oatineal; Indian sours sooner than wheat after it is light.
RICE BREAD.—Scald thoroughly one pint of rice flour, add to it
in the water two teaspoons of brewer's yeast, or a table-spoon of
homemade ; let the bread rise in the pans but once, if made with
brewer's yeast; but if of homemade, once in the bread-pan, and again
in the bake-pans; add a little salt.
POTATO BREAD.—Sponge wheat flour as for wheat bread; while
it rises, boil one large potato for every pint of flour; mash fine, and
pass them through a sieve; when the sponge is light, mix the pota-
toes with the sponge, add the wetting and mix up the bread, knead
they rise.
CRUMPETS.-Half a pound of flour, one table-spoon of fresh brewer's
yeast, a salt-spoon of soda, half a teaspoon of salt, and sufficient rich
milk to form a fluid paste; let it rise, and bake like pancakes.
HOE CAKE.—Have ready two quarts of boiling water, mix in one
quart of the water half a cup of sweet butter and one large teaspoon
of soda; in the other quart dissolve half a teaspoon of tartaric acid ;
sift in two pans a pint each of Indian meal; stir into one the soda
water and butter, boiling hot, and beat it ten minutes hard; in the other,
stir the other quart, also boiling, beating it the same time. If the meal
does not make the dough stiff enough to handle, heat it and add more;
have the griddle ready, take a table-spoonful of each of the mixtures
in the hand, work it together quickly, form it in square cakes, one-
fourth of an inch thick, and four inches square, and brown them on
the griddle; serve hot.
INDIAN MUFFINS.—Take one quart of sweet yellow corn meal, add

YEAST, BREAD, BISCUIT, ETC.
169
a teaspoon of salt, have ready one quart of boiling milk; mix the
meal to a stiff dough, add nearly a cup of sweet butter merely warmed
and a little soda; beat the mixture hard fifteen minutes. While the
cakes are making, have six eggs beat separately till very light, add them
gradually to the muffins, and heat them hard five minutes, the dough
should be thin enough to beat well; heat the dripping pan and muffin
rings, grease them, fill the rings full, and bake thoroughly until done;
serve with maple syrup. These are excellent, if well beaten.
MILK RISING BREAD.-Take one cup of milk, one of water, a tea-
spoon of salt, and flour to make a batter; keep it warm until light,
then warm milk, and mix the rising and milk with sufficient flour to
make a soft dough; knead it thoroughly, put it into the pans, and
bake as soon as light. Milk rising managed in this manner, has no
offensive odor.
Mrs. P.'s CRACKERS.—When the above dough is light add to one
quart a small teacup of butter; work it well and pound in all the
flour possible; beat the crackers until the dough feels smooth as
glass; then break off small lumps; roll very thin, and bake a long
time without browning. The crackers should be about as large as a
dollar. Prick them several times before baking.
CHAPTER XI.
CAKES.
REMARKS ON MOLASSES CAKES.—Cakes that depend on molasses
for lightness, should be made of real West India molasses; syrup will
not do. They should be put in the oven immediately after adding
the soda; bake in a quick but not over hot oven, without burning,
until well done; they must be used fresh, unless made hard, when
they will keep some time; if shortened with lard, don't forget the
salt; pork fat is better than lard, and is equal to butter for spiced
molasses cakes; alum is an addition; when used, more soda is needed;
spice with ginger and cinnamon; if used warm, break instead of cut-
ting; bake in shallow pans, the more surface the better, most persons
preferring the crust. Warm gingerbread with sauce makes a good
dinner dessert.

170
HOUSEKEEPER'S ENCYCLOPEDIA.
GINGERBREAD, No. 1.-One cup of melted (not heated) butter or
lard; if the latter, add salt, stirred into two cups of molasses, a table-
spoonful of ginger, and a teaspoon of cinnamon; sift the flour, and
stir in enough to make a very stiff batter, dissolve a piece of alum as
large as a kidney bean in half a cup of water, and stir it in, then add
as much flour as will make it thick enough to nearly roll on the board ;
have the pans greased and the oven hot, then stir in one heaping tea-
spoonful of soda, dissolved in half a cup of boiling water, mix it
well and as quickly as possible, and put it immediately in the oven;
use it while fresh ; after it is put in the pans, slash the cake as
bakers do theirs, and when it comes from the oven, wet it over with
syrup.
GINGEROAKE, No. 2.-One cup of melted butter, two of molasses,
one of sour milk, one teaspoonful of soda,-if the molasses is quite acid
a half spoon more than this will be needed, -three eggs, five cups of
sifted flour, and a spoonful of ginger and cinnamon; dissolve the
soda and stir it in last, and bake in an oven with steady heat imme-
diately. No cake burns as easily as molasses cake.
GINGEROAKES, No. 3.—One cup of butter, two and a half of sugar,
half a cup of sour milk, two eggs, ginger and cinnamon to suit the
taste, and sufficient flour to make a stiff batter, and lastly, half a tea-
spoon of soda.
SUPERIOR GINGERBREAD, No. 4.–Stir until light, one-quarter of a
pound of fresh butter, and the same of sugar; then add half a pint of
West India molasses (not syrup); beat four eggs very light, and stir
them in the cake; add a table-spoonful of ginger, and a teaspoonful
of ground cinnamon; beat well and mix in a pint and a half of sifted
flour ; dissolve a teaspoonful of soda in hot water, and strain it in the
last moment before putting in the oven. No cake requires more care
in baking than molasses cakes; they require a brisk oven, but burn
very easily, and if burned, are entirely spoiled. Use while fresh.
MRS. L.'s GINGERBREAD, No.5.—Mix together half a cup of butter,
and half a cup of sugar; melt half a cup of lard, in one of West India
molasses, one cup of sour milk, two beaten eggs, one teaspoonful of
salt, five cups of flour, a table-spoonful of ginger, and a heaping tea-
spoon of soda dissolved in hot water, and strained in the cake.
HARD GINGERBREAD, No. 6.—Three-fourths of a cup of shortening,
one cup molasses, one cup sugar, three-fourths cup hot water, a tea-
spoon of salt, table-spoon of ginger, a bit of alum as large as a hazel-

CAKES.
171
nut dissolved in the water; a dessert spoon of soda, sifted with a
coffee-cup of flour; mix the ingredients, and half flour, enough, with-
out soda, to make it stiff; then work in quickly the cup of flour, in
which the soda is mixed; it must not be quite stiff enough to roll
out; put it in square pans, pat it smooth, and mark it in strips.
Mrs. W.'s GINGERBREAD, No. 7.—One cup of butter, two of sugar,
half a cup of sour milk, two eggs, a small teaspoonful of soda, ginger
to the taste, and flour to make a stiff batter; bake as soon as mixed.
HARD GINGERBREAD, No. 8.—Melt butter as large as a hen's egg,
and mix it in a pint of West India molasses ; add a teaspoonful of cin-
namon, and a table-spoonful of ginger, then mix in flour to make a
stiff batter; dissolve a small piece of alum, and mix in ; then add a
table-spoonful of soda dissolved in half a pint of milk, and strained,
work it in well, and quickly, stirring in, at the same time, more flour,
until it can be rolled out easily; roll it about half an inch thick, and
cut it in squares; bake quickly on flat tins well buttered; it is soon
dry. None but West India molasses will do for this.
MRS. F.'s SOFT GINGERBREAD, No. 9.-One cup of butter, two
cups of sugar, one cup of soar milk, four eggs, four cups of flour, a
teaspoonful of cinnamon, and a table-spoonful of ginger, one teaspoon
of soda, dissolved in a little hot water, and strained. Put the ingre-
dients together like cup cake.
GINGERSNAPS.—One-fourth of a pound of butter, and the same of
lard, mixed in a quarter of a pound of brown sugar, a pint of West
India molasses, ginger according to its strength, and cinnamon accord-
ing to taste; add one quart of flour, two teaspoonfuls of soda, dissolved
in a wine-glass of milk and flour, to enable you to roll it thin. Bake
in a moderate oven.
SOFT GINGERBREAD, No. 10.-Melted butter half a coffee-cup,
molasses two coffee-cups, one egg, one table-spoon of ginger, one
coffee-cup of sour milk, two heaping teaspoons of soda, added the last
thing before baking, and flour to make a stiff batter. Bake quickly.
TO BEAT EGGS.—Separate the yolks very carefully; put both whites
and yolks in shallow earthen pans, or platters; beat in long strokes
from one end of the dish to the other, with long wooden rods made
quite light; never move the elbow, but keep it pressed to the side,
moving only hand and wrist. Eggs beat more quickly that have been
laid two or three days, than those laid the same day. A three tined

172
HOUSEKEEPER'S ENCYCLOPEDIA.
fork where no rods are to be had is better than spoon, or knife.
When the whites are perfectly beat, they will remain on an inverted
dish without slipping; they sometimes go back and should be used
as soon as ready. The yolks when perfectly beaten are light, with no
stringy appearance; it takes as long, if not longer, to beat them as
whites. The lightness of the cake depends almost entirely on the
whites; the yolks enrich it.
TO PREPARE FOR CAKE-BAKING. - Sift a pan of flour, if butter is
too salt, wash and squeeze it in a cloth; if spice is wanted, grind it;
if fruit, prepare it; if currants, wash them thoroughly and dry them;
if soda, measure and dissolve it; if cream of tartar, mash it; if sugar
is lumpy, roll it; if milk is to be used, measure it; if extracts, have
them ready; if eggs, wash them, and see that they are fresh; if a
brick oven is to be heated, have ash-wood ready, and the oven nearly
hot before commencing; if the stove-oven, see that the fire is right and
damper turned as it should be, to heat the oven properly; see that
the cake-pans are clean, and butter them, etc. Never put in cake
half an ounce over-weight of flour; the best cooks advise full-weight
butter, and light-weight of flour; sometimes the sugar is mixed with
flour by the grocers; if this is the case, the cake will be spoiled.
Dissolve a little and see if it is pure before making very nice cakes.
CORN STAROH CUP CAKE.-One cup of butter, two of sugar, one
of milk, one of corn starch, two of flour, the whites of seven eggs
beaten stiff; mix in the flour and starch two-thirds of a teaspoon of
cream of tartar, and half a teaspoon of soda; put together like bride's
cake; bake quickly.
BRIDE'S CAKE.— Mix in half a pound of corn starch, half a tea-
spoon of soda, and one of cream of tartar, pass it through a fine sieve,
stir until light half a pound of best powdered loaf-sugar, with a quarter
of a pound of sweet butter, beat the whites of eight eggs stiff, add
them to the butter and sugar, mix in the starch the soda and tartar,
and flavor with vanilla and bitter almond, and bake quickly.
CREAM CAKE.-One pint of very rich sweet cream if convenient,
if not, sour; old cream will not do; one teacup of sugar, four well-
beaten eggs, a little salt, and enough flour to make a batter, nearly
as stiff as it can be stirred, and well beaten with a spoon; if the
cream is sour, dissolve a heaping teaspoonful of soda in hot water,
and strain in the cake; bake as soon as well mixed in a rather quick
oven; serve hot; it is to be eaten with butter; bake in shallow tins.

CAKES.
173
VERY PLAIN TEA CAKE.- A half cup of butter, two of sugar;
work the sugar and butter together, add four beaten eggs; three tea-
cups of sifted flour, an even teaspoonful of soda dissolved and strained,
ground coriander-seed, and lastly a teacup of sour milk.
Mrs. F.'s POUND CAKE, No. 1.-One pound of pulverized loaf-
sugar, the same of sweet butter worked free from salt; beat the
sugar and butter to a cream with the hand; separate and beat ten
eggs as light as possible; mix the yolks with the sugar and butter,
and afterwards the whites alternately, with one pound of sifted flour;
beat well and bake without burning in round basins. It used to be
thought vulgar to use pound cake when fresh; it ought to be three
days old before cutting to serve with fruit cake at parties. A glass
of wine improves it. Pound cakes should never be flavored; it is
generally mixed with other cake, and if spiced there is too little dif-
ference in the cakes.
POUND CAKE, No. 2.-One pound of sugar, three-fourths of butter,
eight eggs, the whites and yolks beat separately, and one pound of
flour. Mix as No. 1.
CAROLINA CAKE.—Two coffee-cups of pulverized sugar, one of
cream, two table-spoonfuls of butter, and the whites of eight eggs,
beat stiff; if the cream is sour, use one teaspoonful of soda"; add two
coffee-cups of flour, mix quickly, and bake as soon as mixed; flavor
to suit the taste. Put together like white cake.
WHITE CAKE.—One cup of butter, two of sugar, beat to a cream
the whites of eight eggs, beat stiff three cups of flour mixed in the
cake, one even teaspoonful of soda dissolved, and strained into the
cake, and lastly a cup of sour cream ; bake immediately.
BOSTON CAKE.—One pound of sugar, and half a pound of butter
stirred together, three eggs beat lightly, one glass of wine, half a pint
of milk, mixed with the wine, and an even teaspoonful of soda sifted
with a pound of flour, bake in rather quick oven.
Mrs. F.'s CUP CAKE.-One cup of butter, and three of sugar, work-
ed to cream, a half wine-glass of wine, five eggs beat separately, one tea-
spoonful of soda sifted with five cups of sifted flour, a little nutmeg,
and lastly a cup of sour cream; bake in round tins, in a moderately
quick oven; fruit may be added if desired; frost while the cake is
warm, and it will keep some time without becoming stale. This cake
is rich enough for any company.

174
HOUSEKEEPER'S ENCYCLOPEDIA.
WHITE CUP CAKE.—One cup of butter and two of white sugar
beat to a cream; beat five eggs as lightly as possible, and stir them in
the cake, stir in four teacups of sifted flour, grate in a little nutmeg,
dissolve a very small teaspoonful of soda in as little hot water as
possible, and strain in the cake, stir it in, and add lastly a teacup of
sour cream, stirred in as quickly and lightly as possible; bake imme-
diately.
DELICATE CAKE, No. 1.-One pound pulverized loaf-sugar, and one
pound of sweet butter free from salt and water, worked with the
sugar to a light cream; one teaspoonful extract of lemon, and the same
of vanilla, the whites of twenty eggs beat stiff, and lastly one pound
of flour stirred in lightly ; bake immediately in round pans, and frost
it before cold; the frosting, if flavored, should have the same extracts
as the cake; it should not be cut fresh.
DELICATE CAKE, No. 2.--Three-fourths of a pound of butter, one
pound of pulverized loaf sugar, the whites of sixteen eggs beat stiff,
and one pound of flour. Put together as No. 1.
Soda DELICATE, No. 3.-One pound of pulverized sugar, half a
pound of butter, the whites of sixteen eggs put together as in No. 1,
one teaspoon of soda dissolved in a cup of sweet cream, and two tea-
spoonfuls of cream of tartar, sifted with a pound of flour. Add the
soda and cream just before baking. Bake as soon as possible, in a
quick oven.
DELICATE CUP CAKE, No. 4.-One cup of butter, three of loaf-
sugar pulverized, the whites of ten eggs, five cups of flour, in which
two teaspoonfuls of cream of tartar have been mixed and sifted. The
flour must always be sifted before measuring; and then again, after
the tartar is in, and lastly, a cup of sweet cream with a teaspoonful of
soda dissolved in it and strained. This can be varied by mixing
through it a few currants. Delicate cake is now the fashionable cake
for bride's loaves at weddings. The richest should be used for that
purpose.
RICH Soda CAKE, No. 1.-One pound of pulverized loaf sugar,
mixed with three-fourths of a pound of sweet butter. The beaten
wlites of fourteen eggs, and two teaspoonfuls of cream of tartar,
sifted with a pound of flour, and lastly, a teaspoonful of soda
dissolved in half a teacup of sweet milk and strained. Bake im-
mediately.

CAKES.
175
YELLOW SODA CAKE, No. 2.-One pound of sugar, a half-pound of
butter. Mix them together, then stir in the beaten yolks of fourteen
eggs after which mix gradually one pound of flour, in which two tea-
spoonfuls of cream of tartar have been mixed before sifting; and lastly,
a teacup of sweet cream, in which a teaspoonful of soda has been dis-
solved; strain the cream for fear of lumps of soda, and stir lightly.
Bake immediately in a rather quick oven.
SODA CAKE, No. 3.-One cup of pulverized loaf-sugar, two and a
half table-spoonfuls of melted, not heated, butter. Mix these well,
then add a teacup of sweet milk in which is dissolved two teaspoon-
fuls of soda, strained in the cake. Beat two eggs and mix them in
the cake. Beat hard until all the ingredients are well incorporated.
Measure a pint of flour, stir half in the cake, mix in the remainder
one teaspoonful of cream of tartar, pass it through a sugar sieve; be
sure the oven is ready and the pans buttered. Grate in a little nut-
meg, and lastly, stir in the flour and cream of tartar as quickly as
possible; when well mixed, pour it into the pans and bake immediate-
ly. Use the same day it is baked, as it is very poor when old.
SODA CAKE, No. 4.-Mix together thoroughly half a teacup of
butter, and two of pulverized loaf-sugar; then add the yolks of two
well-beaten eggs, and beat well. The whites should be beaten sepa-
rately and added. Mix in three teacups of sifted flour, one teaspoon-
ful of cream of tartar mashed fine, and passed with the flour through a
sieve; stir it in the cake, and lastly, add half a teaspoonful of soda dis-
solved in half a teacup of milk and strained. Flavoring to suit.
Bake immediately in a moderately hot oven.
CONVENIENT SPONGE CAKE, No. 5.—Take a common bowl for the
measure, fill it within an inch and a quarter of the top with pow-
dered loaf-sugar, beat nine eggs well without separating, add a little
salt, measure a trifle more flour than sugar, and bake as soon as
mixed. Flavor as you choose. This is a good common cake to
eat soon.
SPONGE CAKE, No. 1.-One pound of pulverized loaf-sugar, twelve
eggs, and half a pound of flour. Separate the yolks from the whites
and put them in the sugar. Beat the whites separately, as stiff as
possible, while another person beats with the hand the yolks and
sugar; add the flour, a pinch of salt, and what flavoring is to be used,
and bake immediately.

176
HOUSEKEEPER'S ENCYCLOPEDIA.
Mrs. F.'s SPONGE CAKE, No. 2.-One pound of pulverized loaf-
sugar, ten eggs, and three-fourths of a pound of flour. Mix as No 1.
When the cake is in the pan, sift a little pulverized loaf-sugar over
the top before baking, and cover the cake with white paper to keep
the crust from scorching. Sponge cake being rather tasteless, re-
quires flavoring. Lemon, vanilla, bitter almonds, or equal parts of
coriander and caraway seed ground and sifted, can be used. This
variety of cakes bakes quickly, but the oven must not be hot enough
to scorch.
EXCELLENT SODA SPONGE CAKE, No. 3.-Half a teacup of butter,
two of sugar, three of flour, and four eggs. Mix the butter and
sugar, then add the yolks of the eggs, well beaten, and afterwards
the whites. Mis one teaspoon of cream of tartar in the flour, and
pass it through the sieve; stir it in the cake, and lastly, dissolve a
half-spoonful of soda in half a cup of milk, and strain it in the cake.
Mix quickly, and bake immediately in a quick oven without scorch-
ing. This cake should be used fresh, and but little baked at once,
It can be flavored as desired, though not needing extracts as much as
sponge cakes without butter, having a much more decided taste.
ARROWROOT SPONGE CAKE, No. 4.-Separate and beat twelve
eggs, they should have been laid just three days. Add to the yolks
gradually one pound best pulverized sugar, beat half an hour, then
add gradually the whites, beating another half-hour. Add the juice
of one large lemon, the flavor of the skin should have been rubbed on
the sugar. Now make the bake-pan ready, line it with buttered paper
sides and bottom, then add gradually, stirring lightly, half a pound
sifted arrowroot. Sift pulverized sugar over the top.
LADIES' FINGERS.-Beat the whites of six eggs lightly as possible ;
beat the yolks the same, add to the whites, little by little, half a
pound of best pulverized sugar; have the yolks beating all the time,
when the eggs have been beaten one hour, mix them very gradually,
by using the top of the yolks, until the whole is added. Squeeze in
half the juice of a lemon, and add gradually, beating lightly, one-
fourth of a pound of arrowroot or flour, (the arrowroot is the best.)
Have ready buttered paper, spread the batter in small oval cakes, join-
ing in the middle to represent the joint of a finger. Bake quickly,
and leave the cakes on the paper until wanted. For parties frost
them.

CAKES.
177
GERMAN LADIES' FINGERS.—Beat one hour the yolks of five eggs
with half a pound of sugar; add half a pound of blanched almonds
pounded fine, the yellow part of one lemon grated. Mix well, add
half a pound of flour very gradually Roll out the paste, and cut it in
strips the length and size of the fore-finger; beat lightly the whites of
two eggs, and wet the fingers.
GERMAN PEPPER Nuts.—Half a pound of loaf-sugar and three
eggs, beat together half an hour. Pound two ounces of blanched
almonds very fine, chop an ounce of citron as fine as possible, grate
in the yellow rind of a lemon, add cinnamon, nutmeg, and a quarter
of a teaspoon of black pepper, half a teaspoon of cloves, and seven
and a half ounces of flour. Measure and shape the dough in a tea-
spoon, and bake in a moderate oven. They are very nice.
GERMAN CORNUCOPIA CAKES.—Beat the whites of four eggs to
snow, add gradually one pound loaf-sugar, and beat one hour. Mix in
half a pound of blanched almonds pounded fine, with the white of
an egg, to prevent their oiling; add half an ounce of cinnamon;
grease the paper with butter, put for each cake a heaping spoon of
the mixture, and spread it round until it is as large as the top of a half-
pint tumbler; as soon as they are baked a light brown take them up,
and while soft roll them in the shape of a cornucopia. Sift over them
sugar and cinnamon mixed.
CLAY CAKE.—Stir together until light half a pound of butter, and
one of best loaf-sugar. Mix in one pound of flour, one teaspoon of
tartar, dissolve in half a pint of milk half a teaspoon of soda, add to
the butter and sugar the yolks of six well-beaten eggs, mix well; add
the beaten whites, mix in the flour, and lastly strain in the milk and
soda, and bake quickly.
WHITE MOUNTAIN CAKE.-Bake the above as you would for a jelly
cake, spread between each cake icing beaten one hour, favored
with lemon juice, vanilla, or bitter almond, and ice the last cake over
the top.
Mrs. F.'s Fruit CUP CAKE.—One cup of sweet butter, and three
of nice sugar worked to a cream, five well-beaten eggs, the yolks, and
afterward the whites, a glass of brandy or wine, half a nutmeg, half
a dozen cloves, and a teaspoonful of ground cinnamon. Pulverize a
teaspoonful of soda, and mix it in five cups of sifted flour, and stir the
flour in the cake. Flour one pound of washed currants, and mix
8*

178
HOUSEKEEPER'S ENCYCLOPEDIA.
them in, and afterward one pound of seeded raisins cut once and
rubbed in flour; stir it well, and just before baking add a cup of
sour cream. Do not beat it much after the cream is in, but thor-
oughly mix, and bake immediately. It will take one hour to bake.
Frost while a little warm. It will keep fresh some time. Do not
cut it the day it is baked. This is an old but excellent receipt.
Rich FRUIT CAKE.—One pound of sugar, three-fourths of a pound
of butter, worked together until very light; one wine-glass of brandy,
one dozen ground cloves, half a nutmeg, a teaspoonful of ground cin-
namon, ten eggs beat separately, the yolks to be used first, and after-
wards the whites, one-fourth of a pound of sliced citron, two pounds
of washed currants rubbed in flour and mixed in the cake with one
pound of raisins cut fine, and one seeded and left whole or cut once,
and one pound of sifted flour ; stir in the citron, currants, and the chop-
ped raisins, and lastly, the flour and whole raisins alternately; bake in a
moderate oven in deep basins two hours. If the fire is strong, the heat
should be decreased the last hour. Line the basins with buttered pa-
per, and keep a piece over the top of the cake. Frost it and it will
keep two months or longer if desired.
BLACK CAKE.—Commence the day previous to baking to prepare
the fruit and spices. Wash the butter from most of the salt, and
press out the water by wringing it in a cloth; seed the raisins;
wash, dry, and pick over four or five pounds of currants. Weigh one
pound of flour, and brown it, stirring constantly; dry brown sugar,
and roll it until it is as fine as flour; seed three pounds of raisins, and
chop them; cut in thin small slices one pound of citron; grate half
a nutmeg; grind and sift a dessert spoonful of cinnamon, one tea-
spoon of mace, three-fourths of a teaspoon of cloves. The next day
weigh one pound of the dried brown sugar, three-fourths of a pound
of butter; and work them together until light; add a table-spoonful of
molasses and the spices. Dissolve a teaspoon of soda in a wine-glass
of milk; strain it, and mix it with a wine-glass of wine, and one of
brandy, and stir it in the cake. Have beat ten eggs as light as possi-
ble; stir in the yolks, and beat well; and then the whites, and beat
thoroughly; then add gradually the browned flour. The pans should
be buttered, and lined with buttered paper; stir in first the citron,
then the raisins chopped, and lastly three pounds of currants weighed
when dry; stir a few moments to mix well, and bake immediately in
a moderate oven; cover the top with paper; bake steadily, if in thick

CAKES.
179
loaves, from two to two and a half hours. It should not be cut under
two weeks, and it would be better left until four. Frost before cut-
ting. The frosting becomes discolored by standing. This cake, if
frosted while warm, will keep for a year. It should be kept shut in
a tin box. As soon as cold, roll it in thick linen cloth, and pack it
away. For weddings, it is considered indispensable, and is generally
baked in a milk-pan; it will then take three hours steady baking.
It tastes better to dry flour without browning.
WEDDING CAKE OF 1818.-Two teacups of sugar, two of light
dough from hop yeast bread, and one and a half of butter. Mix these
ingredients together; then add a quarter of a nutmeg, a teaspoonful
of cinnamon, half as much mace, a pinch of cloves, eight well-beaten
eggs, and one glass of wine. Beat it well; the longer it is worked, the
lighter it will be ; let it rise until very light. Then add two pounds
of seeded raisins, one pound chopped fine, the other cut once, two
pounds of washed currants, and a quarter of a pound of citron; mix
in a teaspoon of soda dissolved in a very little water, and strained ;
let it rise again, and then butter some pans; line them with paper,
buttered well, and once again beat up the cake to stir up the fruit;
pour it in the pans, let it stand a while to rise, and then bake it in a
moderate oven. Cover the top with papers; if this is baked in one
loaf it will take three hours' steady baking in a very moderate oven. It
must be hot enough to scald the dough very soon through, or it may
run over. Frost while hot. Old-fashioned people always made this
cake for weddings. It cannot be made with brewer's yeast, use hop.
Mrs. S.'s LOAF CAKE.-Five cups of dough, three of sugar, one
and a half of butter; work the ingredients well together; add a
wine glass of brandy or wine, a half teaspoonful of soda dissolved,
and strained in as little water as possible, and four eggs; work these
in the mixture, and add a pound of seeded raisins, cut once. Spice
to the taste; line basins with buttered paper, pour in the mixture.
Bake as soon as very light in a moderate oven. Make the dough with
homemade yeast.
CHILDREN'S LOAF CAKE.—Five cups of dough, two of sugar, one
of butter, caraway seed ground, and two eggs. Line pans with but-
tered paper, and bake as soon as light, use homemade yeast.
QUICK LOAF CAKE.-One cup of butter, three of sugar, worked
together, two beaten eggs, two teaspoons of cream of tartar, mixed

180
HOUSEKEEPER'S ENCYCLOPEDIA.
in four and a half cups of sifted flour, and again sifted. Fruit and
spices to the taste, and lastly strain in the cake one teaspoonful of
soda dissolved in one and a half cup of sweet milk. Bake immediately
in rather a quick oven.
FEDERAL CAKE.—One pound of sugar, a. half-pound of butter
mixed together, six well-beaten eggs, spices to the taste. One teacup
of sweet milk, and one pound of flour. When these ingredients are
well mixed, add a half-teaspoon of soda dissolved in wine, and bake
immediately.
WASHINGTON CAKE.—Three-fourths of a pound of butter, and the
same of sugar worked to a cream, five eggs well beaten, nutmeg, and
cinnamon; one pound sifted flour, one gill of wine, a half teaspoon
of soda dissolved in one gill of cream, one pound of currants or
raisins. Bake in a moderately quick oven.
Mrs. F.'s HARRISON CAKE.-One and a half old-fashioned coffee-
cups of sugar, and the same of butter. One of molasses, not syrup.
One gill sweet milk, one teaspoon of soda, cinnamon, and cloves, five
beaten eggs, five cups of flour, and one pint of raisins. Dissolve the
soda in the milk, and strain it in the last thing. Bake in a moderate
oven. This cake can be made with the fat from fried pork.
THANKSGIVING CAKE.-Six pounds of butter, and six pounds of
sugar, worked together; twelve eggs well beaten, three quarts of
sweet milk, twelve pounds of flour, mace, cinnamon, raisins, and one
quart of hop yeast, good and fresh. Let it rise once before putting
in the pans; if the fruit settles, stir it up before pouring it in the pans.
This is an old New England receipt.
MADISON CAKE.—One pound of fresh butter, and one pound of pul-
verized sugar, rubbed together, and beat light; add a teaspoonful of
grated nutmeg, and a tablespoonful of ground cinnamon; separate and
beat until light fourteen eggs; mix in the yolks, and beat them well with
the sugar. Pulverize a teaspoonful of soda, and sift it with a pound
and three-fourths of flour; seed two pounds of raisins, cut them once,
dredge them with flour, and stir them in the cake, and lastly stir in a
pint of rich sour milk. Bake immediately in a moderate oven, and ice
when partly cold. If more fruit is desired, mix in the same quantity of
washed Zante currants.
MARMALADE CAKE.-Take a thick pound cake, baked in a two

CAKES.
181
quart basin-it should be three days old; slice it horizontally, so that
the slices will be one sixth of an inch thick, spread on any nice mar-
malade, and pile the cake very evenly; then make a nice frosting, and
ice the top only; cut American citron in circular pieces; wipe it free
from juice, and lay a border of half-moon-shaped pieces on the edge
of the cake.
STRAWLERRY CAKE.-Prepare a pound cake as above; mash ripe
strawberries, and drain them; spread the fruit evenly on the cake,
and frost the top; stick large ripe berries on the cake, before the
icing sets, sweeten the juice, and serve it with the cake; this is a
proper dinner dish, but is good for tea also.
JELLY CAKE.-One pound of pulverized loaf sugar, half a pound
of sweet butter, five eggs well beaten, and one glass of wine. Beat the
sugar and butter together, then add the yolks; beat it well, and stir in
the beaten whites. Dissolve a teaspoon of soda in half a pint of milk;
stir in one pound of flour, and lastly the milk and soda. Butter round
shallow pans, or square, if you have no round ones. Spread the cake
evenly on the bottom, one-sixth of an inch thick, and bake quickly
without burning ; let them become entirely cold in the pan. Then re-
move one to the plate. it is to occupy, spread it evenly with jelly; then
lay on another, and so continue until all but the last one are spread, and
ice with a thin frosting. The jelly should not be spread on the cake
a long time before using, as it will absorb it.
GERMAN NEW YEAR'S COOKIES, VERY FINE.-Four fresh eggs beat
with a pound of sugar one hour, the juice and rind of one lemon, one
pound of flour, and one half-teaspoon of hartshorn. These cakes must
be made in a cold room, or they will be too soft; roll thin, cut them in
squares, and impress them with any fancy nould; lay on the pans
anise or caraway seed, instead of buttering ; let the cakes dry from
twenty-four to forty-eight hours, and afterwards bake in a very slow
oven without browning. They will keep a year.
SOFT COOKIES.—One coffee-cup of butter, three of sugar, one of
thick cream, four eggs; mix the butter and sugar, then add the eggs
and cream. Sift a pan of flour, and into a pint bowlful mix a tea-
spoonful of soda, and pass it through a sieve. Stir it in the cake,
and enough more to make the dough just stiff enough to roll out;
spice with caraway, nutmeg, or ground coriander seed.
Mrs. Case's COOKIES, No. 1.-One coffee-cup of sugar, a piece of

182
HOUSEKEEPER'S ENCYCLOPEDIA
butter as large as a large egg, half a coffee-cup of water, in which is
dissolved a half-teaspoonful of soda, and flour enough to roll. The
quicker these are made, the better; spice with nutmeg, caraway, or
ground coriander.
WINTER COOKIES, No. 2.-Four cups of sugar, one cup of pork
fat, and one of butter, work together one cup of sour milk, and
sufficient flour to roll, in which a teaspoonful of soda has been mixed;
add coriander and caraway ground, a teaspoon of each.
WINTER COOKIES, No. 3.-Three coffee-cups of sugar, two of
butter, mixed together, a tablespoonful of caraway seed, a half-tea-
spoonful of tartaric acid dissolved in a coffee-cup of water, one tea-
spoonful of soda pulverized and sifted in a part of the flour; mix in
the water and acid, then a part of the four without the soda, and lastly
that containing the soda. Roll thin, and bake quickly, on buttered
papers.
RICH COOKIES, No. 4.-Work together one teacup of butter and
two of sugar. Beat two eggs separately, and stir in first the yolk,
and then the whites. Dissolve in half a cup of water a third of a
teaspoon of tartaric acid. Sift in a part of the flour a half-teaspoon of
soda; mix in first a little flour without soda, and afterward that with
the soda; spice with nutmeg; spread granulated sugar on the paste-
board and roll the dough on it instead of flour, and after it is rolled
thin enough, sift sugar over the dough, and pass the rolling-pin lightly
over it. Be as quick as possible in getting the cakes into the oven
after the acid and flour is added; bake quickly. Bake them on but-
tered paper and cover them if there is danger of scorching with
white paper. Let them cool a little, and then lift the paper with the
cakes and let them become cold before taking them off.
POUND COOKIES, No. 5.—One pound of sugar and one of butter
stirred together, one nutmeg, three eggs, a teaspoon of tartaric acid
dissolved in a half-pint of water; one quart of flour, and two tea-
spoons of soda dissolved in half a pint of hot water; mix it in the
cake, and as quickly as possible; add enough flour to just roll; scatter
over some granulated sugar, and roll lightly. Bake quickly without
scorching.
NEW YEAR'S COOKIES, No. 6.-One pound of sugar, three-fourths
of a pound of butter, three beaten eggs, one teaspoon of ground cori-
ander, two table-spoonfuls of caraway seed, one pint of flour, and

CAKES.
183
a teaspoon of soda dissolved in half a teacup of milk; stir it in and
add nearly all the flour needed, and lastly, stir in a half-cup of water
in which is dissolved a half-teaspoonful of tartaric acid, and the
necessary flour to roll it. Bake as soon as possible, in a quick but
not burning oven.
JUMBLES, No. 1.-Put one pound of pulverized loaf-sugar and a
grated nutmeg into two pounds of flour, pass it through a sieve.
Beat four eggs as light as possible; melt over water three-quarters of
a pound of butter, beat it and the eggs together, and mix them with
the flour; roll the paste thin, and cut them with a jumble cutter;
scatter over the top pulverized loaf-sugar, and bake on buttered
papers, without browning.
POUND JUMBLES, No. 2.-One pound of sugar, one of butter
worked until light, ten eggs beaten separately, add first the yolks and
then the whites, with a little grated nutmeg, a teaspoon of lemon, and
one of vanilla, and flour to make a paste that will roll well. Bake
quickly.
SPONGE DROP CAKES.—Make a sponge cake, heat a dripping-pan
hot enough to cook a griddle cake, butter muffin rings, and set them
in the pan, and when the rings and pan are hot, drop a table-spoonful
of cake in each ring, and set them in the oven a few moments. Have
icing ready, and whiten them while hot.
ALMOND CAKES.—Make as the preceding receipt, and mix in a
half-pound of blanched almonds, pounded separately with rose water
in a marble or glass mortar.
GERMAN HARD CHOCOLATE CAKES.-Grate and sift half a pound
of chocolate. Beat the yolks of two eggs and add the chocolate
gradually; add the whites of six eggs beaten to snow, to the yolks
and chocolate; beat well, and if not sweet enough add sugar. If
the chocolate is good, they will be sufficiently sweet. Take off small
bits with a teaspoon and bake on buttered paper.
SOFT CHOCOLATE CAKE.—One pound of sugar, twenty eggs beat
half an hour without separating; half a pound of grated chocolate
added gradually to the egg and sugar, with three-fourths of a pound
of starch flour; the whole beaten half an hour. Butter the forms,
and sprinkle them with pulverized crackers, and turn in the
mixture.

184
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CHESTNUT CAKE.—One pound and a half of boiled chestnuts mashed
and sifted. One-fourth of a pound of loaf-sugar, the yolks of eight
eggs beat light. Beat the ingredients well together, and spice to suit
the taste. Line a shallow pudding-plate with puff paste, (see PUFF
PASTE;) pour in the mixture. The Germans call this cake, but it is
more like a pie or pudding.
Plain FRIED CAKES.—Melt a table-spoonful of lard in a quart of
milk, add two coffee-cups of sugar, a teaspoonful of salt, and half a
nutmeg. Dissolve a teaspoonful of soda in as little hot water as pos-
sible, and strain in the milk. Sift one quart of flour. Pulverize a
half-teaspoonful of tartaric acid, and mix it in half the flour
thoroughly; pass it again through the sieve. Have the fat ready
hot, mix the milk, sugar, soda, etc., in the quart of flour without the
acid; then mix in the remainder as quickly as possible, and fry im-
mediately; the sooner they are fried the lighter they will be. Roll
about a quarter of an inch thick, and cut them like jumbles. Try
the lard to see if it is sufficiently hot or too hot; if right, the dough
will rise and look a little brown; if too hot, it will sputter and brown
the dough as soon as it is in. If too cold, it will remain on the
bottom or rise slowly, with no appearance of cooking. These cakes
will be good for two days only.
Rich FRIED CAKES.— Three cups of sugar, one cup of butter or
lard—if the latter, a teaspoon of salt-half a nutmeg, five eggs, a tea-
cup of sour milk, and a teaspoon of soda mixed in a small part of the
flour and sifted, and just enough flour to roll nicely. Cut with a
jumble-cutter and fry quickly.
Mrs. F.'s CRULLERS.—Six eggs, six heaping table-spoonfuls of pul-
verized sugar, and six running-over table-spoonfuls of melted, not hot,
butter, nutmeg, and enough flour to roll conveniently. Flour the
paste-board well and evenly; roll the dough, one-eighth of an inch
thick, straighten it on each side, dipping the knife or dough-spur in
four; then proceed to cut out the cakes. Mark them off with a
small light ruler in oblong pieces two inches wide and four long.
Slash them width-wise every fourth of an inch nearly through, to the
edge, making slits, fold them up, leaving the side next the board on
the inside, pinch the two upper ends together, and then the two lower,
leaving a slash where they join; fry in hot lard, sift loaf-sugar over
them, lay them on plates in three layers, the first covering the plate,
the next leaving one row on the edge, but one cake thick, and the third

CAKES.
185
one cake in the middle. These are beautiful and excellent. They will
keep fresh for months. They should be round with a hole through the
centre resembling a mousetrap. If not made regular they look badly.
FRIED CAKES WITHOUT EGGS OR MILK.—Mix with flour a coffee-
cup of sugar, one teaspoonful of soda, and two of cream of tartar
freed from lumps; pass the flour, soda, and tartar through the sieve.
Dissolve in a pint of hot water a heaping teaspoonful of salt, and
melt in the same a small table-spoonful of lard; wet the flour pre-
pared with the soda and tartar with the water and lard, work the
dough quickly but thoroughly. Roll thin, cut the cakes with a jum-
ble-cutter, and fry immediately. They will keep fresh two or three
days. Nutmeg is an addition.
COFFEE CAKES.—Mix as for Mrs. W.'s Superior Fried Cakes, p. 190,
without sugar, and let it rise. Fry in balls not over two inches thick.
Serve warm for breakfast. It will have to be prepared to make up
overnight if wanted for breakfast. The oftener it is kneaded over
when made with hop yeast the better, and when sour add soda. If
made with homemade hop yeast, the dough can be kept on hand a
week, by adding soda every morning.
FRITTERS.—. Make a nice batter of sweet rich milk, add salt. To
every quart of milk allow three eggs beat separately. Mix in first
the yolks, and after the flour the whites. Boil in hot lard. The
batter should be just stiff enough to drop in without flying in pieces.
Dip the spoon in the lard before putting it in the batter. Serve as
soon as boiled. Some use sweet cider and sugar, but the best
sauce for them is maple syrup. They should be fried in a deep
spider.
VANITIES.—Take two eggs, beat without separating as light as
possible; add a teaspoonful of salt, and wet up as much flour as will
roll; they should be pretty stiff. Take small bits of the dough, not
larger than a teaspoon bowl, roll them in the hand until quite round,
dredge the moulding-board with flour, and roll as thin as possible.
Fry in sweet lard that has not been used to fry in before.
BREAD FRIED CAKES.—Take five cups light dough from hop yeast
bread, half a cup of butter, three of sugar, a teaspoon of salt, four
eggs, a teaspoon of soda, a little nutmeg, and flour to knead well.
Let them rise until very light, but be careful they do not sour.

186
HOUSEKEEPER'S ENCYCLOPEDIA.
Knead it down again after it rises; roll out the dough, cut it in small
diamond-shaped cakes, let them rise, and fry as soon as light. These
are the best fresh.
POUND WAFFLES.—One pound powdered loaf-sugar, three-fourths
of a pound of butter, a short pound of flour, and ten eggs separated
and beaten light. Bake in waffle-irons and eat them cold.
PLAIN WAFFLES.-One quart of sweet milk, nine well-beaten eggs,
two table-spoons of butter, a teaspoon of soda dissolved in the milk
and strained, and two of cream of tartar sifted with the flour. Make
the batter as thick as pound cake. Serve with maple-syrup, or cream
and sugar.
RICH GERMAN WAFFLES.-Half a pound of butter beat to a cream,
the yolks of twelve eggs beaten light, and twelve heaping table-spoons
of sifted flour. Beat well, add four table-spoons of sweet cream, lastly
add the whites beaten stiff, and beat all together. Serve hot. Butter
the irons with sweet butter, (see IRON WARE, PART II.) Serve with
powdered sugar and cinnamon.
GERMAN RAISED WAFFLES.—One and a half pound of flour, six
ounces melted butter, one pint of sweet milk, ten eggs beaten sepa-
rately, a teaspoon of salt, two table-spoons of brewer's yeast, washed
free from the bitter properties, (see PART III. CHAP. X.) Bake when
light, and serve hot, with maple-syrup or sugar and cinnamon.
These may be sweetened if desired. This recipe will make good
muffins baked in rings.
GOOD WAFFLES.--A pint of new milk, the yolks of four beaten
eggs, stirred in the milk, and afterwards the whites, a quarter of a
pound of butter, melted and stirred in, a little salt, one teaspoon of
soda dissolved in the milk and strained, nearly all the flour, one pint
of sour cream, and sufficient flour to make the batter as stiff as pound
cake. Serve as soon as baked. Grease the irons with sweet butter.
Serve with pulverized loaf-sugar and strong cinnamon ground and
sifted.
AMERICAN RAISED WAFFLES.—One pint sweet milk, one heaping
teacupful of butter, three eggs, a table-spoonful of thick brewer's
yeast, one quart of flour, and another teacup of sweet milk, in which
is dissolved a quarter of a teaspoonful of soda. Let it rise until very
light, then bake as other waffles. Serve hot with butter and sugar.

CAKES.
187
Mrs. W.'s MUFFINS.-One-fourth of a pound of butter, a teaspoon-
ful of salt, three eggs, one pint of sweet milk. Melt the butter, stir it
in the milk, beat the eggs, and add them with one quart of flour, and
a heaping table spoonful of brewer's yeast. Let it rise, then butter
the rings, heat the griddle, and set the rings on it, dip in the batter,
bake quickly, and serve hot.
SALLY LUNN.—One pint of sweet milk, butter the size of an
egg, melted and stirred in the milk, a teaspoonful of salt, three
well-beaten eggs, a table-spoon of brewer's yeast, and a quart of
flour. Let it rise in the bake pans, bake quickly, and serve hot. If
any is left, heat it over the next day.
CREAM DROP CAKE.—A half pint of rich cream, and a half pint of
egg, beat the yolks and whites separately, add a teaspoonful of salt,
and as much flour as can be beat in with a spoon; it should be just
thick enough to drop from a spoon; butter pans and drop the cake
on it; let it bake hard. If the cream is sour, add soda.
'GENUINE BOSTON CREAM CAKES.—Take one quart of sweet new
milk, from which take three table spoonfuls to moisten four table-
spoonfuls of sifted flour, and put the remainder on to boil; separate
four eggs and beat them as stiff as possible; add to the yolks five
heaping table-spoonfuls of pulverized loaf-sugar; when the milk is
boiling hot, stir in first the moistened flour, let it thicken but not boil,
then stir the whites and yolks together and beat them well, pour a
little of the boiled milk in the egg, stir it well, and then mix it in the
hot milk, let it boil three minutes, then add the grated rind and juice
of one lemon, and set it away to cool, then proceed to make the paste;
take one pint of sifted flour and one-fourth of a pound of butter, set
it over hot water until it melts, then add a quart of milk, and stir in
three-fourths of a pound of flour, let it scald through; then let it be-
come cold, beat all the lumps out, separate and beat twelve eggs, stir
them in the paste, first the yolks and then the whites; butter twenty-
four round tins, fill them not quite half full; bake thoroughly; when
cold, open them a little with a knife and put in the cream; press the
edges together and wet them over with egg. These cakes must be
used the same day they are baked.
SWEET MILK GRIDDLE CAKES WITHOUT Eggs, No. 1.-Dissolve a
teaspoonful of soda in a pint of sweet milk, strain it and add one heap-
ing teaspoon of salt; sift with a pint of flour two teaspoonfuls of

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cream of tartar, mix the flour in a pint of sweet milk, and stir it welt
to get out all lumps; then mix in the milk and soda, and bake im-
mediately; if too thin to suit, add more flour; some like thin and
some thick cakes.
SOUR MILK GRIDDLE CAKES WITHOUT Eggs, No. 2.-One quart
of sour milk, and one pint of flour, in which is mixed before sifting
two teaspoonfuls of soda; mix the flour in the milk, beat out all the
lumps as soon as possible, and bake immediately.
GRIDDLE CAKES, VERY NICE, No. 3.—One quart of sweet milk, two
heaping table-spoons of butter, measured before melting; stir in
the milk a teaspoon of salt, and one of soda; separate and beat five
eggs and stir in the milk, first the yolks and then the whites; sift
flour and mix in a part of it two teaspoonfuls of cream of tartar; stir in
first the part without the tartar and afterwards the other; it will
take about one pint; if not thick enough to suit, add more flour,
Bake immediately and serve hot from the griddle.
CREAM GRIDDLE CAKES, No. 4. — One quart sour cream, four
beaten eggs, one teaspoon of salt, two of soda, and one pint of flour;
mix the soda in half the flour, and stir it in last; bake as soon as
mixed, and serve immediately; add more flour if not thick enough to
suit.
BARLEY GRIDDLE CAKES.-One teacup of boiled barley, one pint
of sweet milk, two eggs, a piece of butter the size of a hickory-nut, a
teaspoon of cream of tartar, flour enough to make the cakes into batter,
and half a teaspoon of soda.
RICE GRIDDLE CAKES.- A pint of boiled rice, one quart of sweet
milk, a teaspoon of salt, two eggs, a half-teaspoon of soda, one of
cream of tartar and flour, to make them in a batter.
INDIAN MEAL GRUEL GRIDDLE CAKES.—Make a thin gruel with milk
instead of water, and let it boil until it thickens; then thin it with sour
cream, add a teaspoon of salt to a quart of the mixture, and a table-
spoonful of molasses, stir in wheat flour until thick enough to bake
well, and lastly, a teaspoonful of soda.
MOCK BUCKWHEAT CAKES.—Scald a teacup of rice flour in one quart
of water; after it thickens, stir in a bowl of Graham flour unbolted, add
just water sufficient to make a batter of right consistency, stir in a

CAKES.
189
teaspoon heaping full of salt, and two table-spoonfuls of brewer's or
half a teacup of home hop yeast; let it rise and bake when light.
QUICK BUCKWHEAT. -Dissolve in a quart of water two teaspoonfuls
of soda, add salt and enough flour to make a batter; just before bak-
ing, stir in a teaspoonful of tartaric acid, dissolved in a teacup of hot
water; bake immediately and serve as soon as baked, or they will
taste of soda, which spoils them.
RAISED BUCKWHEAT CAKES, No. 1.- Warm a quart of water, and
stir in a table-spoonful of molasses, and a teaspoonful of salt; mix in
enough buckwheat flour to make a batter, and stir in a table spoonful
of brewer's or two of hop yeast; let it rise; if it remains ali night and
becomes sour, add soda.
RAISED BUCKWHEAT CAKES, No. 2.-Soak enough dry bread to fill
a pint bowl, make a batter with one quart of warm water, two even
table-spoonfuls of molasses to make them brown, and enough buck-
wheat to make a thin batter; beat out all the lumps from the bread,
add salt and a table-spoonful of brewer's or two of hop yeast, and let
it stand all night; if it sours, add soda.
INDIAN MEAL GRIDDLE CAKES WITHOUT MILK.-One and a half cof-
fee-cups of Indian meal stirred into two and a half coffee-cups of boiling
water; beat thoroughly; Indian meal cakes need long beating. Add
two cups of cold water, one and a half cups of sifted flour, two table-
spoons of melted butter, a salt-spoon of salt. White meal is the
best.
GRAHAM GRIDDLE CAKES.—Make a batter with one quart of sweet
milk, the whites of four and yolks of two eggs, separated and beat
very light, a little salt and two table-spoons of molasses.
JOURNEY OR JOHNNY CAKE, No. 1.–Four coffee-cups sour milk, two
coffee-cups of Indian meal, three eggs, salt, and an even table-spoon of
soda, dissolved and strained ; beat the whole twenty minutes; unless
well beat, it will not be light.
JOHNNY CAKE, No. 2.—Boil a pint of sweet milk, pour it on one
and a half cup of Indian meal, and beat fifteen minutes; add salt, half
a cup of sour milk, one beaten egg, a table-spoon of butter, or two
of cream, a teaspoon of soda, and a table-spoon of flour, beat well
together. This cake is best baked in a spider, on the stove; when

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browned on the bottom, turn it into another spider, or finish on the
griddle.
Mrs. W.'s SUPERIOR FRIED CAKES.—One pint of water, one quart
of flour, and two table-spoons of brewer's yeast; knead the dough
until it cleaves from the hand, and set it in a warm place until quite
light, which should be, if the yeast is perfect, within twenty minutes;
when sufficiently light, mix three well-beaten eggs with a coffee-cup
of good sugar, beat well until the sugar is dissolved; work into the
dough half a coffee-cup of butter, and when well incorporated with the
dough, add the egg and sugar, working the dough until the ingredients
are mixed evenly through the whole; put it back in the pan, cover it
warm, and let it rise again ; when quite light roll the dough lightly,
cut the cakes with a ring shaped jumble cutter, and fry in hot lard a
light brown; they should be used fresh ; lard may be substituted in
place of the butter, by using a trifle less and adding a teaspoon of salt;
should the yeast be very bitter, wash twice the quantity in a quart of
cold water; let it settle and drain off the water, and afterward measure
of the thick part of the yeast, two table-spoonfuls.
COMPOSITION CAKE.- Work together until light, three-fourths of a
pound of butter with one and a fourth pounds of nice sugar, add four
well-beaten eggs, half a pint of milk, one wine-glass of wine, one and
three-fourths pounds of flour, one nutmeg, one pound of raisins, one-
half pint of cream, and one teaspoon of saleratus; more fruit may be
used if desired; when no cream can be had, use a pint of milk, and a
teaspoonful more of butter. This will make three cakes.
CHAPTER XII.
CONFECTIONERIES, CREAMS, ETC.
LEMON PUFFS.—One pound of pulverized loaf-sugar beat in the
yolks of four eggs; add one table spoonful extra for every spoonful of
flavoring; beat the yolks and sugar as stiff as possible; then add the
whites beat to a stiff froth; beat well, flavor with lemon-juice, and
extract of the peel or citric acid, and extract of lemon; drop on but-
tered papers in small cakes, and bake quickly without browning;
leave the puffs on the paper until entirely cold.
Cocoa CAKES.-One pound of pulverized loaf-sugar mixed in one

CONFECTIONERIES, CREAMS, ETC.
191
pound of the white part grated of cocoanut; beat six eggs stiff, and
mix them with the sugar and cocoa; if there is more than enough of
the egg to just wet them, do not use the whole; there should be
merely sufficient to dampen the cakes thoroughly; bake on paper
without browning, in a moderate oven; leave them on the paper until
entirely cold.
MACCAROONS.One pound of blanched sweet almonds, and a
handful of bitter ; pound them in a glass mortar with rose-water, to
prevent their oiling; beat to a stiff froth the whites of four eggs, stir
into them one pound of powdered loaf-sugar, and then mix in gradu-
ally the almonds; drop them on buttered paper, sift over them some
sugar, and bake quickly without browning; leave them on the paper
until cold.
TO PREPARE SYRUPS FOR CANDIES.—Confectioners purify the purest
sugar. Dissolve two pounds of loaf-sugar in a pint of cold water, add
the white of an egg, and beat the mixture well; when it boils up take
it from the fire, and remove the scum; put it again on the fire, and
when it boils up, throw in a little cold water; again take it off, and
remove the scum ; continue this until no scum rises; it will take but
a few drops of water each time.
STRENGTH OF SYRUPS. It is ascertained by experiments, that two
pounds of sugar to a pint of water, is the proper strength for syrups;
to prevent their working or candying. Of course the juice of fruit is
to be taken into account in this rule; juicy fruit would need no
water.
CANDYING SYRUPS.- After the syrup is clarified, which is known
by a thin skin appearing on the surface, strain it; then put it again
on the fire, boil slowly, trying it often, by taking a little between the
thumb and finger; if in opening them a short thread forms, and
quickly breaks, it is said the syrup has reached the strength of the
little thread ; if a longer thread of greater strength forms, it is called
the "great thread ; " it is said then to have reached the first degree.
The second degree is called the pearl, it is obtained by farther boiling;
in this the thread will bear being drawn as far as the thumb and
finger can stretch; this makes candied sugar. By farther boiling we
obtain the blow; this is known by dipping a skimmer with holes in
the syrup; if it blubbers when blown, this degree is obtained ; this
is used in candying fruit; this is called the third degree; the fourth
is the feather; it has more blubbers and the sugar flies off in flakes in

192
HOUSEKEEPER'S ENCYCLOPEDIA.
tossing the skimmer quickly. The fifth is the ball; this allows the
syrup's being made into balls, by dipping the thumb and finger into
cold water, and rolling it quickly. The sixth is the crack; it will
not stick to the fingers, and cracks when cold ; this is proper for can-
dies made at home, and is usually known by dropping it in cold
water. The seventh and last degree, is called the “carmel ;” this
makes a beautiful ornamental covering for sweetmeats. After this
it will burn. Confectioners use cream of tartar also to clear their
syrups. The rule is half an ounce to every five pounds; both sugar
and cream of tartar is dissolved in one pint of water; when it boils
skim off all that rises. Too much cream of tartar makes the candy
crumble.
To CANDY PLUMS, APRICOTS, ETC.—Boil the fruits in syrup, then
dry them on the stove, or before a fire; the syrup must then be boiled
to a candy height, the fruit dipped in it and again dried before the
fire or in a slow oven; continue to dip the fruit until candied, then
pack it in boxes and keep it dry; sometimes once dipping is sufficient.
English method.
FRENCH METHOD OF CANDYING GREEN GAGES, APRICOTS, ETC.-The
fruit must previously have been nicely preserved in syrup; provide
two square boxes, one made of tin, about twelve inches long, and eight
inches wide, and three or four inches deep; at one corner of this box
there must be a hole and pipe through which the overflowing of the
syrup may pass off, but which must be corked up while the fruit is
in the oven; the other box must be made entirely of wire, and some-
what smaller than the first; to this last there must also be a cover;
the fruit which is to be candied, is placed in layers, one above an-
other, on wire frames, and when the wire box is completely filled, the
cover must be put on to keep the fruit in place; the box is then placed
within the tin box, the cover shut closely, and both set in a moderately
heated oven.
Candying is produced by boiling syrup to the little blow, (see
SYRUPS ;) boil a pint of syrup to this degree; as it cools, candy will
form on the surface, which must be skimmed off and poured in among
the layers of fruit, after it is placed in the wire box; when the whole
syrup is thus used, the box containing the fruit must be covered
closely and be put into the oven, and suffered to remain there for twelve
hours; when taken out, the wire case must be so placed as to allow
all the syrup which has not candied to pass away; as soon as the

CONFECTIONERIES, CREAMS, ETC.
193
moisture disappears, the fruit must be taken out with great care and
put into tin boxes to be kept dry until wanted.
TO MAKE MOLASSES CANDY.—Boil a quart of molasses slowly, until
it reaches the sixth degree called the crack; this is known by drop-
ping some of the candy in cold water; if it breaks brittle it is done ;
butter immediately some flat pans, pour out the candy, and set it to
cool; when nearly cool, take it from the pans and stretch it until
white; if the molasses is impure, skim it when it first boils; a piece
of alum as large as a filbert, will make it more brittle. If desired
it can be flavored, mixed with nuts or pop corn.
POP CORN BALLS.-Boil honey, maple, or other sugar to the great
thread; pop corn and stick the corn together in balls with the candy.
MAPLE SUGAR CANDY.—Take five pounds of sugar and half an ounce
of cream of tartar ; break the sugar and add two tumblers of water;
when the syrup boils up throw in a little water and take it from the
fire, and skim it; continue to do this while any impurities rise, then boil
slowly without stirring until it reaches the sixth degree or crack;
drop a little in cold water often, to be able to decide when it is boiled
sufficiently; have the pans ready buttered, pour but little in each
pan, cool speedily by setting the pans on ice or floating in water, and
stretch the candy as soon as it can be handled ; if not stretched very
warm, it cannot be worked, as it is very brittle. Pull it back and
forth with the hands, or throw it over a stretcher until it is as white
as possible, then twist it in small strings and break it into sticks.
This candy requires great care to make and not have it grain, but is
as good as any confectioner's when properly made.
TAFTY.--Three pounds of sugar dissolved in a pint of water, in
which half a teaspoon of citric acid has been dissolved ; remove the
scum as fast as it rises. Boil until it will crack when dropped in cold
water; remove from the fire, and add the juice of three lemons or four
oranges. Mix it well and boil very gently, until it is as hard as be-
fore the lemon was added; pour it in square buttered pans. It
should be about an eighth of an inch thick when cold. Before it
hardens mark it off neatly in small blocks that it may break regu-
larly.
LEMON DROPS.—Boil clarified syrup to the sixth degree, flavor
with lemon, and drop the candy in small drops on buttered paper,
and let it remain on the paper until cold.

194
HOUSEKEEPER'S ENCYCLOPEDIA.
COMFITS.—These are made by dropping cassia buds or coriander
seeds in syrup, and then rolling them lightly in flour, shaking them
in a sieve, letting them dry, and again repeating the process until
they are as large as desired.
SUGAR HEARTS OR OTHER FANOY CANDY.—Boil syrup to the
seventh degree, flavor to suit, and pour it evenly in moulds the
shapes desired. The moulds should be buttered with fresh butter, as
the salt will not taste well in the candies.
ICE CREAM CANDY.–Five pounds of loaf sugar, half an ounce of
cream of tartar, and one pint of water; boil over hot water until the
syrup is reduced to the sixth degree. When it cracks, take it from
the fire, let it become half cold, and add the flavoring, which should
be the same as for ice cream; butter a platter, and cool quickly; work
it as soon as it can be handled without burning the hands; it cannot
be made in the summer.
SUGAR KISSES TO MAKE QUICKLY, No. 1.-Beat the whites of four
eggs stiff, flavor with vanilla ; lay sheets of white paper on a board,
beat gradually one pound of powdered loaf-sugar in the egg, and drop
them in small half egg shaped piles on the paper, dry them in a
moderate oven without browning; lay the board on bricks that it
may not scorch; pine boards will not do. When stiff, take them up
with a knife and lay the two together, making them egg-shaped.
KISSES VERY NICE MADE BY LONG BEATING, No. 2.-The whites of
eight eggs beat stiff, and one pound of pure pulverized loaf-sugar, and
flavoring to suit the taste. Beat the sugar in by the teaspoonful; after
adding the sugar, beat half an hour. The kisses to be light and
crisp should be beat at least one hour; the longer the egg and sugar
are beat, after all the sugar is in, the better; bake as directed above.
ORANGE, Cocoa, or PINE APPLE KISSES.—Make kisses by the last
rule; when cool scoop out the centre, and fill them with orange,
grated cocoa, or pine apple; wet the edges with some of the sugar,
and place them together, so that the edges will adhere.
STRAWBERRY MERINGUES.—Pour over a pound of fine powdered
loaf-sugar the juice of strawberries, until it is all colored. Beat the
whites of four eggs stiff, and work a pound and an eighth of sugar into
them; bake, or rather dry them, in a moderate oven, on paper spread
on boards, which contain no gum or sap, raised on brick. When

CONFECTIONERIES, CREAMS, ETC.
195
done, lift them with a knife and place them together; they should be
as uniform in size and form as possible.
LEMON CAKES.-Rub the rinds of four lemons with lump sugar,
then powder it. To every pound of sugar, allow the whites of four
beaten eggs; mix the sugar, after it is powdered, with the eggs, a
teaspoonful at a time; add a table spoonful of the juice of the lemon;
bake on papers spread on boards, until dry; then place the bottoms
together, and keep them in a dry place.
JELLY KISSES.- Make kisses as described before; after they are
cold fill the cavities with jelly formed with isinglass, flavored to suit
the taste, then place the cakes together.
FANCY JELLIES FOR PARTIES.—Dissolve one ounce of shred isin-
glass in as little water as possible; mix it with strawberry syrup, or
any other fruit syrup, and strain it into moulds; set it on ice if
made in the summer, or in a cool place for winter; a pyramid is
beautiful on a table.
FROZEN JELLY.-Freeze calves-foot jelly in the same manner as
ice cream ; it will not mould but looks beautifully. See CALVES-FOOT
JELLY.
TO MAKE A PYRAMID OF KISSES.—Make a pasteboard frame, and
stick the kisses together as fast as they come from the oven ; as soon
as cold, or just before using, remove the form carefully.
ICE CREAM.—The freezer must be free from rust. It will take a
peck of coarse salt to freeze two gallons. The ice must be pounded
fine, mixed with salt and packed around the freezer, which must
stand in a tub; the brine should be saved, and allowed to dry by
evaporation, or be thrown in the garden where needed. It is also
useful to throw on pavement to destroy the grass between the bricks.
The freezer should be turned half round and back, until the whole is
so nearly frozen as to remain stiff. Cut the cream every ten minutes
from the sides of the freezer with a long thin shovel made of wood;
if a knife is used, the tin is scratched, and the scrapings mixed with
the cream ; beat it well every time the cream is cut. If lemon or
the juice of any acid fruit is added, it should be at the last cutting,
as the cream will sour if it is put in before freezing. If it is to be
moulded, put it in the moulds just before it becomes solid, pack it
tight, and cover the moulds in ice and salt. When the cream is

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solid, cover the freezer with ice and salt until wanted; if there is
an ice-house, it will keep any length of time. Great care must be
taken, when opening the freezer, not to drop any of the brine in
it, as this would ruin it entirely; when to be taken out for the table,
wrap two or three towels around the freezer dipped in boiling
water, or dip the freezer in and out a kettle of hot water quick-
ly once or twice, and turn it on a platter. The faster the ice
melts, the sooner the cream will freeze. In summer twenty minutes
will be long enough after the freezer is packed ; in winter it takes
longer. With the old-fashioned freezers there is much more ice re-
quired than with the new patents. It would be economy to buy one
of the new style if much cream is frozen in the family.
ICE CREAM, No. 1.--Boil two quarts of milk; thicken with three
table-spoonfuls of arrowroot, and, when cool, add one pound of pow-
dered sugar, and the whites of eight eggs well beaten; flavor with
vanilla, or leron, or both.
SUPERIOR ICE CREAM, No. 2.-Take three quarts of very rich
cream, it must if possible all be of the same age, and perfectly sweet;
beat it until it is as stiff as possible; the easiest way to do it is in a
small churn. Boil two quarts of morning's milk over water, thicken
with wheat flour to the consistency of thin cream, cook thoroughly;
add one and a quarter pound of powdered. loaf-sugar, lemon and
vanilla, mixed or separate, as desired; strain this through a hair
sieve, and mix it with the beaten cream. Mix thoroughly, then
taste it; if too sweet to suit, add more milk or cream; if not
sweet enough, more sugar. It should be much sweeter than would
relish before freezing ; it loses both flavoring and sweetness in
freezing. Be careful not to beat the cream to butter, some cows'
milk churns in a short time. This rule makes from eight to ten
quarts, according to the lightness of the cream. If the cream is thin
increase the quantity.
ICE CREAM WITHOUT CREAM, No. 3.-Take new milk, scald half
of it, and thicken it with flour; let it boil until all the raw taste of the
flour disappears, and the whole is smooth and as thick as the thickest
cream ; stir it while hot in the other part of the milk, little by little;
flavor with lemon and vanilla, half and half; sweeten very sweet, and
strain the whole through a sieve. The milk should be boiled over
water for fear of scorching, and the four thoroughly cooked in it,

CONFECTIONERIES, CREAMS, ETC.
197
or it will be very poor. If this is made properly, it will be taken for
rich cream; it freezes very smoothly.
FROZEN CUSTARD.-Prepare a nice boiled custard and freeze as
ice cream ; call it frozen custard, not ice cream.
QUICK ICE CREAM, No. 4.--Take a pint of rich sweet cream,
sweeten very sweet, and flavor as relished with vanilla, lemon, or
bitter almonds, very strong; beat the whole to a froth, and stir into
it sufficient light dry snow to make it stiff, and serve immediately.
Mrs. A.'s ICE CREAM.-Two quarts of new milk, two quarts of
sweet cream, one quart of pulverized loaf sugar, four eggs, one table-
spoonful of vanilla, two teaspoonfuls of bitter almonds, and two table-
spoonfuls of wheat flour. Boil one quart of the milk, mix the flour
in half a pint of cold milk, and add it to that boiling; stir constantly
until well cooked, then thin the thickened milk with half a pint of
cold milk; beat the eggs as light as possible without separating, stir
into then half a pint of cold milk, beat the eggs and milk well to-
gether, and add them to the thickened milk; beat the thickened milk
and egg briskly three minutes, add the remainder of the milk and the
sugar; when the sugar is dissolved, strain the custard through a fine
sieve, and when cool add the extracts. Beat the cream until light
and add it to the other ingredients after they are in the freezer, this
is an excellent rule. Freeze as usual; if patent freezers are used,
the cream will not require beating.
COFFEE CREAM.—Take very rich cream, beat it well, and sweeten
very sweet with powdered loaf-sugar. Prepare in the best manner
a decoction of very strong coffee; it must be very clear; stir sufficient
into the cream to flavor it highly and freeze; it will be a darkish
color, but is highly esteemed by gentlemen.
CHOCOLATE CREAM.—This is made as above, using the chocolate
instead of coffee.
BRANDY CREAM, A DESSERT Or 1818.—Heat one quart of good
sweet cream from the previous night's milking, boiling hot; have
ready three thoroughly beaten eggs, take the cream from the fire and
stir in the eggs. Dissolve loaf-sugar to suit the taste in half a pint of
French brandy; when cold stir in the brandy and sugar, beat well,
and serve in glasses. It is proper for either dinner or evening parties

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ORANGE ICE CREAM.–Fill the freezer nearly full of rich cream,
well beat and sweetened; do not flavor with any thing but orange
peel. This can best be obtained by rubbing lump sugar on the out-
side of the oranges, and extracting from them the oil of the skin.
When the cream is nearly congealed, add as much juice from oranges
strained and sweetened as desired; mix it well, and let the whole
freeze.
STRAWBERRY ICE CREAM.-Pine apple, raspberry, cherry, or any
other juice,or syrup, can be used in the same manner, if not too acid.
FROZEN FRUIT.—Mash any fruit and freeze it; serve with ice
cream; oranges are superior.
Fruit ICE.—Make an ade of any fruit as you would lemonade, but
much richer, and freeze it. It is very excellent. This can be pre-
pared from syrups, if they are made from the fruits; many pre-
servers make syrups from extracts.
FRENCH METHOD OF ICING CAKE.—Eight ounces of fine loaf-sugar
beat in a mortar, with four spoonfuls of rose water, the juice of a
lemon, and the whites of two eggs beaten stiff and strained. Beat
the ingredients well together, and cover the cake, when half cold,
with a paste brush; set it in a cool oven to dry the icing. It will
become solid in one hour.
COMMON ICING.–Beat the whites of three eggs to a stiff froth,
until they will remain on an inverted plate; beat into them, one table-
spoonful at a time, twelve heaping table-spoonfuls of fine sugar, and
one of powdered starch; the sugar and starch should be passed through
a sieve made of bolting cloth, and by heaping is meant as much as can
possibly be made to lie on a spoon without packing; if desired, flavor
with lemon juice, a little extract of lemon, vanilla, bitter almond, or,
if desired to color it, add a little juice from the strawberry or any other
fruit. Allow three eggs for two common sized cakes; spread evenly
with a knife dipped in cold water and shook, that no water can mix
with the frosting. It is not considered genteel now to ornament with
colored candies; the only kinds of candies now tolerated are the fine
French sorts of fruits, birds, etc. Always spread frosting on cake
when partly cold, and set it in the sun by the window to dry. It will
take longer than in the oven, but it is often scorched, and for that
reason it is better to avoid it if possible; if frosting is left, drop it on
papers and bake it.

CONFECTIONERIES, CREAMS, ETC.
199
TO PREPARE CAKE FOR FROSTING.–Turn it upside down, if very
large, on a whitewood board; dredge it all over with flour, let it
remain on fifteen minutes, then wipe it off. This removes the grease,
and makes the frosting adhere better; commence by pouring a quantity
on the centre of the cake, dip a knife in cold water, smooth it down,
and let it dry.
CONFECTIONERS' ICING.–To every egg beaten stiff allow four
ounces of fine powdered loaf-sugar, powder as much gum-arabic as
will lie on a shilling in a teaspoonful of rose water, or any other
light-colored extract, or lemon juice. We prefer the latter, as it
makes the icing more adhesive. Strain the eggs to remove the
stringy substance in them, beat until they will remain on an inverted
plate, and then stir in gradually the sugar, gum-arabic, and lemon
juice; ice as already described. When the cake is to be ornamented
with the icing in wreaths, dissolve gum-tragacanth, and stir a little
in the frosting. Pick the gum clean, and wash it; allow a quarter of
an ounce to a gill of boiling water, if wanted for immediate use; it
takes some time to dissolve. The icing can be made into forms by
moulding, or can be put on with a small syringe. The ornamental
icing is not put on until the covering of the cake is nearly dry.
LEMON MACAROONS.—Rub off the rind from a large fine lemon on
lumps of loaf-sugar; roll the sugar, and add enough of powdered loaf-
sugar to make a quarter of a pound. Then strain the lemon juice
through a strainer. Beat light four eggs, stir the sugar in the eggs,
and beat well. Then add the lemon juice, and three large heaping
table-spoonfuls of flour; mix the whole thoroughly. It must be thick
enough to form into balls; if not, add flour until it will. Moisten
your hands with cold water, and form the paste into balls the size of
a plum; lay them on buttered papers and bake without browning.
You will be obliged to try one, to see if it is done. As soon as done,
remove them from the paper with a knife.
ORANGE MACAROONS.—Make in the same manner, using the rind
of half an orange, and the juice of one.
VANILLA MACAROONS.--Boil just as little milk over water in a
small vessel as will cover a vanilla bean, and mix it with the egg.
Make as LEMON MACAROONS.
ALMOND MACAROONS can be made in the same manner, making balls

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instead of cakes. Cocoanut can also be used in the same way, as
indeed can any nut.
Pop-CORN CAKES.-Prepare the eggs and sugar as for lemon mac-
aroons, and bake without browning; the balls must not be larger
than plums.
WEST INDIA SWEETMEATS.
PINEAPPLE. THE BEST WAY OF PRESERVING, WHEN NOT DECAYED
IN THE LEAST, No. 1.-Select ripe pineapples entirely free from blem-
ishes. Do not break them, or remove the leaves. Put them in a
large pot filled with water, and cover tight. Boil, until tender
enough to run a splinter through them. Take them from the water,
let them cool, then peel and cut them in round slices, and take out the
cores with a round tin tube. The slices should be one-fourth of an
inch thick. Weigh the fruit, allow the same weight of the best sugar.
It should be No. 1, GRANULATED. Spread a little on the bottom of
the jar or dish which is to contain them. Lay in a layer of fruit, then
a layer of sugar, and so on until the whole is in. Let it remain un-
til the whole of the sugar is dissolved ; then drain off the syrup, and
strain it. Set the jar (it should be glass) in cold water. Let it re-
main until the water boils; then set it off with the water in which it
was heated. Have the syrup on the fire heating, at the same time the
jar is heating. Place the fruit in the jar, and leave it in the hot
water; then fill up with the syrup boiling hot. Set the kettle on the
fire again, until the water boils. Cork, and paste white paper over
the jar, wet with the beaten white of egg, press the edges firm, and
then put on another paper covered inside and out with the egg; keep
it in a cool place. The jar should be small, as it will soon work after
opening. This is as fine as any India preserved pineapple.
PINEAPPLES WITHOUT COOKING, No. 2.-Peel very ripe pineapples,
cut them in slices, take out the cores, and weigh the fruit; allow
a pound of double-refined loaf-sugar to every pound of fruit. Spread
the sugar evenly over the fruit; pack it in layers, and let it stand
twenty-four hours; then drain off the syrup, and boil it as long as
any impurities rise to the surface, skim it constantly, and pour it over
the fruit boiling hot; seal as directed in PINEAPPLE, No. 1.
FRESH PINEAPPLE, HERMETICALLY SEALED, No. 1.-Peel, and cut
the fruit in circular pieces, about one-third of an inch thick. Cut
these pieces in quarters. Pack them close in bottles, and fill up with
filtered rain-water, so as to come within one inch of the cork. Put in

CONFECTIONERIES, CREAMS, ETC.
201
the cork tightly, and wire it well; then set the bottles in the water-
bath, until the fruit has heated through. The water must be cold
when the bottles are put in the bath. They will need to boil about
half an hour. Hermetically seal the bottles as soon as taken from
the bath.
HERMETICALLY-SEALED PINEAPPLES IN TIN CANS, No. 2. Prepare
the fruit as directed in No. 1. Fill the cans as full as they can be
packed, as the fruit would naturally lie. Add to each can a half-
pound of loaf-sugar and a gill of water. Solder on the covers, and
let them remain in the bath until the air is all exhausted, which will
be in about half an hour after the fruit boils. Then solder up the
small hole left in the can to let out the air. Mark the cans and set
them away. If the ends of the cans are not drawn in, there is some im-
perfection ; either the air was not exhausted, or the can is imperfect.
PINEAPPLE JELLY.—This is set with isinglass. To every quart
of syrup allow one ounce of shred isirglass. To make the syrup,
allow to a pint of juice a pound of the best loaf-sugar.
PINEAPPLE MARMALADE.—To every pound of grated pineapple
allow a pound of double-refined loaf-sugar. Boil until thick; then
pack in tumblers, and paste over them papers wet with the beaten
whites of eggs. Keep in a dry cool place until wanted.
To PRESERVE GREEN GINGER, No. 1.—Scrape the root clean, weigh
it, and allow the same weight in loaf-sugar that there is of ginger.
Boil the ginger until it can be pierced with a splinter. To every
pound of sugar allow half a pint of water, and half a teaspoonful of
cream of tartar. Boil the syrup over boiling water, remove all the
scum, and scald the ginger in the syrup. As soon as it becomes boiling
hot, put it in bottles, and seal it with paper wet in the beaten whites
of eggs.
PRESERVED GREEN GINGER, No. 2.-Prepare as above the ginger
and syrup. Boil in the syrup one lemon peel and juice to every
three pounds of fruit; allow a pound of sugar for every pint of lemon
juice. Strain out all the seeds before putting the lemon in the syrup.
It can be varied with pineapple or orange.
ORANGE MARMALADE.-Strain the juice, and rub the pulp through
a wire sieve; add to every pound a pound of loaf-sugar. Boil until
solid; try it often, to know when it is sufficiently cooked. When
9*

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done, put it in tumblers, and paste papers over them with the whites
of eggs. Keep it in a cool place.
AMERICAN CITRON.—Pare ripe citron melons, and cut them in any
form desired; small half-moon-shaped pieces will cut to the most
advantage from a melon. They should be about half an inch thick,
before boiling. Boil in soda water until tender; when a straw will
pass through them, skim them out, and lay them in weak alum water.
Let them remain three or four hours; then throw them in cold
water for another hour. Dissolve a tablespoonful of citric acid in a
quart of water; lay in the citron. There should be just enough water to
cover them. The next morning take them from the acid water, meas-
ure the water, and allow, for a quart, four pounds of sugar, and the
same weight of citron, weighed after boiling, etc. Or weigh the citron,
and allow the same weight of sugar and a pint of acid water, for every
two pounds. Boil the syrup, and remove the scum. When it is clear,
put in the citron, and let it remain until the sugar has penetrated it
thoroughly; then pack it in jars. Boil the syrup until it will make
a thread between the thumb and finger, (see SYRUP,) and pour it in
the jars. If you have ginger sweetmeats, put two or three bits in
each jar; if not, flavor with extract of ginger. Add to each quart jar
a table spoonful of strong extract of lemon-peel, and seal the jars, as
soon as filled, with paper wet in egg. Keep cool and dry.
GREEN TOMATOES TO RESEMBLE INDIA SWEETMEATS.---Take small
plum or pear-shaped tomatoes, when perfectly green. Weigh them.
Allow a pound of loaf-sugar to one of fruit; add the juice of one
lemon, and enough water with the juice, to allow a pint of fluid to
every two pounds of sugar. Put in a preserving kettle the lemon-
peel and pulp, chopped fine, but not the seeds, and a handful of ginger
root; boil these until the water is highly flavored. Then, while hot,
throw in a handful of peach leaves. Let it remain in the kettle, if a
porcelain one, until morning; if brass, pour it into an earthen dish. The
next morning strain the water; pick out the lemon and ginger, and
throw it back in the water. Line the kettle with grape leaves, and
lay in the tomatoes; cover with leaves, and add another layer, until the
whole are in. Then pour over them hot, but not boiling water. Set
the kettle where it will heat gradually; when hot, but before the fruit
breaks, take it from the fire. Let them cool, and heat again and again
until green. The best way to heat them is over hot water. Then
strain the water containing lemon and ginger, and if not highly flavor-

CONFECTIONERIES, CREAMS, ETC.
203
ed, boil it again before straining. There should be a pint of water to
every four pounds of sugar. If too much, boil it away. After it is
strained, mix the sugar and lemon juice with it. Let it boil up and
skim it. Then remove the tomatoes from the grape leaves; wash them,
and roll in a towel gently without breaking. Prick them two or three
times with a coarse needle. Cool the syrup, and put them in; set the
kettle over water; let them simmer until the sugar has penetrated
them. Remove the kettle, let them remain overnight in the syrup.
In the latter part of the forenoon put them over again. Let them
nearly boil, take them off the fire, and set them on hot water an
hour. Then skim them out. Boil and skim the syrup; when no
scum arises, put them back; let them boil up, and put them in the
jars. Cover with paper wet with egg. If you have preserved ginger
or ginger root, and a strong extract of lemon, put the peach-leaves
in water, and scald them. Pour the water on the tomatoes hot; let
them remain over a kettle of water an hour. Then put them in the
grape-leaves, as directed. Heat the sugar and lemon juice over water.
Blanch a dozen peach-pits to every jar; lay them in the syrup. Cook
the tomatoes in the syrup, as directed; cut up the ginger, and put it
in the jars, and add a table spoonful, or more, if needed, of lemon ex-
tract to each jar. The syrup will be much lighter made with extract
and preserves. Extract of cinnamon would do also, and tartaric or
citric acid instead of lemon juice. This will be found a beautiful
sweetmeat resembling the INDIA SWEETMEATS.
PRESERVED CITRON OR NUTMEG MUSKMELON.—Take melons that
have a fine spicy flavor, nearly ripe, but before they mellow in the
least. Cut them in halves; take out the seeds, and scrape off the
outside rough skin. Cut them in quarters, and lay them in weak
brine all night. The next morning throw them in alum water, for
an hour. Then pack them in peach leaves, pour boiling water on
them, and let them get cool. Boil the water again, and pour over
them. Then boil them in water, strongly spiced with ginger, nutmeg,
cinnamon, mace, a very few cloves, and a handful of coriander seed.
The spices must be well balanced, so as not to taste of one more than
another; to give the melon, as near as possible, its own spicy flavor, a
dozen cloves will be enough for two quarts of water. Prepare a rich
syrup. When the melons have become boiling hot in the spice water,
take them from the fire, and let them cool in the water. Then simmer
them in the syrup, until the sugar has penetrated them perfectly. The
melon will be less apt to break, if simmered over hot water. There

204
HOUSEKEEPER'S ENCYCLOPEDIA.
should be as many pounds of sugar as there are of melon, and a pint
of water to every two pounds of sugar. Seal up the jars while boiling
hot, and keep in a cool place.
PRESERVED MUSKMELON, No. 2.- Another method is, after soaking
in the brine, etc., to boil them with ginger and peach leaves, until
tender, but not so as to break; and afterward in syrup, made as
described in No. 1, flavored with ginger and lemon. Seal the jars
while hot, and there will be very little danger of fermentation. Some
persons are very fond of these kinds of sweetmeats. They are con-
venient at the Far West, where it is difficult to get fruit.
• PUMPKIN CHIPS.—Saturate as many pounds of sugar as you have
prepared of pumpkin in lemon juice, (citric or tartaric acid, if you
have no lemons.) Pour it over the pumkpin, which should be cut in
any shape desired. The most convenient would be round, cut with
a canister top, or cracker-cutter; let it remain twenty-four hours.
Blanch a dozen peach-pits, or bitter almonds, to every pound of sugar.
Drain the pumpkin and heat the syrup, put in the peach-pits; add
for every two pounds eight cloves, a half nutmeg pounded, or a tea-
spoon of mace rolled, a table-spoonful of broken cinnamon, and a half
of a vanilla bean. Put in the pumpkin ; let it simmer over water until
thoroughly saturated with the syrup, and quite tender. Then remove
it to the jars, and keep them hot while the syrup cooks. Boil it until
it will form a thread with your thumb and finger, then pour it on the
pumpkin, straining it free from every thing except the pits and vanilla
bean; seal up while hot, and keep cool.
CHAPTER XIII.
TEA.
DESCRIPTION OF PLANT, PREPARATION FOR MARKET, VARIETIES, STEEPING, ETC
The plant which produces tea is grown in small plantations by
natives, little above the class of peasants. It is a native of China
and Japan, and belongs, in the Linnæan system, to the class and
order of Monadelphia Polyandria, and, in the system of Jussieu, to
the natural order of Aurantiacece. It has since been made into a new
order called Theasia, which includes camellia and some other plants.

TEA.
205
It is an evergreen tree or shrub, resembling the myrtle in its leaves
and general appearance; the flowers, which are not unlike our wild
rose, though smaller, are white and fragrant. The capsules, which
contain from one to three white seeds, are soft and green, containing
oil, which is obtained by crushing, and used generally in China. The
black and green were once thought to be two distinct species, but
botanists have decided them to be one, divided into several varieties,
by cultivation, soil, etc., with only two of which we are familiar; the
black with broad, and the green with narrow, leaves. The best black
tea is grown in Tokien and Canton; the best green in the district of
Hoey-chow-foo, in a soil of decomposed granite and feldspar, the same
mineral from which the best porcelain cups are manufactured.
The finest black tea is manufactured from the youngest leaves,
which are gathered at four different periods. The best black brought
to this market is the Souchong; this tea is quite small, of a greenish
color when steeped, and the flavor agreeable.
Congou is much more imported than the Souchong; the best
kind is Campo Congou; it has an agreeable flavor, but the poorest
much resembles Bohea, which is the worst of all black teas.
The Hysons are the best green teas brought to this market; when
good, the flavor is superior, and the infusion a fine green Pearl
gunpowder stands first, Imperial gunpowder next, then the varieties
of Hyson, and, lastly, Hyson skin. These are the best; but, of course,
there are many sub-varieties not enumerated. Green tea depends
more on soil and culture, than stages of picking, and there is a differ-
ence in the manner of curing, but there is no copper used in drying
either. The English have endeavored to manufacture teas from other
leaves, some of which are poisonous, and use copper to give them
the color of green tea; it is easy to detect copper, if any exists, in
the tea by the following method: Steep the tea, and put some into
water, impregnated with sulphureted hydrogen; if the tea contains
copper, it will turn black; if not, no change will be seen, the in-
fusion remaining green as before.
To CHOOSE TEA.--Select tea as whole as possible, of agreeable
odor, and that has not been exposed to the air; if bought by the
chest, take out what is needed for present use, and close the chest as
tightly as possible.
TO PREPARE GREEN TEA.-There is as much difference in the prep-
aration of tea as coffee. The best teas can be ruined by steeping,

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HOUSEKEEPER'S ENCYCLOPEDIA.
so that an experienced tea-drinker would be puzzled to distinguish
gunpowder from Bohea. It is a poor plan to steep tea in the tea-
pot; the pot is apt to receive injury by standing on the stove; if of
metal, is likely to melt, or get bruised; if of earthenware, to be
seared, or cracked by the heat; the inside will become coated, and
is soon discolored by the steam settling in the hinge of the lid, looking
any thing but neatly on the table; the spout, too, if as small as is
usual, will close, so that the liquid will hardly pass through; and this
coating can only be removed by boiling the pot in strong lye, which
injures the metal much. Have made a tin pint cup with a handle,
and tight-fitting cover on a hinge, in which to steep the tea. This
little tea-steeper must be scalded and dried every time it is used, or
it will soon rust, and give the tea a bad flavor. Pour boiling water
into the steeper before putting in the tea, that the water may not
cool, when poured over it. Allow one teaspoonful for three cups,
that is about one spoonful to a person; fill the steeper half full of
water, boiling hot; let it stand on the hearth from five to fifteen
minutes, where it will remain hot, not boiling. Pour into the teapot
boiling water to stand while the tea is steeping; throw out this water,
pour in the tea-grounds and all; add one and a half cups of boiling
water to every teaspoonful of tea. Have a water-pot filled with boiling
water; fill each cup half full with the infusion, then add the boiling
water until they are nearly filled. Sugar should be put in the cup
before the tea, if relished, and cream after the water. Have the water-
pot filled again, before replenishing the cups; pour into each cup a
little hot water, and throw it, with the sediment from the previous
filling, into the slop-bowl, which should always be on the tray, and fill
the cups as at first; the same also with the third. This will equalize
the tea, not giving the whole strength of the infusion in the first cup,
and warm colored water for the other two. The tea-kettle should be
boiling, while the tea is being served to fill up the pot. Spring is the
best water for tea; filtered rain next; lime water, if used, soon crusts
over the kettle; it is well to rinse it every time it is used, and absolutely
necessary to do this once every day. Soine tea requires more steeping
than others; the housekeeper can determine by the appearance of the
infusion; in green tea, the liquid should be greenish; if steeped too
long, it turns a dark color; if in fifteen minutes the tea becomes
dark, steep less time; fifteen minutes will be sufficient time for tea
requiring the longest steeping; some teas requiring only three minutes,
most requiring five. The tea-kettle should but just boil; do not use
water that has boiled a long time for tea.

ΤΕΑ.
207
TO PREPARE BLACK TEA.—Use a steeper as in green tea; black
and green should never be steeped in the same vessel. Prepare both
steeper and pot as described before, but black tea wants boiling from
three to five minutes hard ; three is usually sufficient. Some prefer
steeping black tea in the same manner as green. Black tea is much
lighter than green; and, of course, more by measure should be
allowed to each person. The best loaf-sugar only should be tolerated
in tea, and cream is as much better than milk, for those who relish it,
as in coffee. There are so many persons now who use but one variety,
that it is well, when company are present, to steep both black and
green, that all may make a choice. Serve the same as green, putting
the cream in the cup before pouring in the tea. There is an article,
now sold by grocers, called BREAKFAST TEA; it is a mixture of green
and black; prepare as black tea, as this has the most prominence in
its appearance and flavor. Throw out the cold tea, rinse and scald the
pot after using. It ruins teapots to stand with cold tea.
CHAPTER XIV.
COFFEE
DESCRIPTION OF PLANT, PREPARATION FOR MARKET, VARIETIES, BROWNING,
GRINDING, PREPARATION FOR TABLE, ETC.
DESCRIPTION OF PLANT.The coffee tree is a native of warm cli-
mates. It belongs to the natural order of Rabiacea. Its height is
from twelve to fifteen feet. The tree resembles the laurel, although
the leaves are thinner and rather more pointed. The flowers, which
are white, growing from the angles of the leaf stalk, resemble the
jasmine, and are produced in such profusion and rapidity as in a
single night to resemble a fall of snow; they are, however, very short-
lived, lasting but a few days. When the blossoms fall, a berry appears,
resembling, when ripe, the cherry; each of which contains, enclosed
in a sort of parchment, two seeds or beans, the flat sides being
pressed closely together. The fruit is known to be ripe when it be-
comes red, and falls to the ground, unless gathered immediately. The
tree is grown from the seed, and commences bearing when two
years old.
PREPARATION FOR MARKET.-In Arabia the fruit is allowed to fall
on cloths spread for the purpose, but in the West Indies it is gathered
by the negroes, after which it is left in the sun until fermentation

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takes place, and the sour moisture has passed off, which is generally
accomplished in three or four days. The bean is then gradually dried,
the process occupying about three weeks, after which the husk is
separated from the seed by passing through a mill. The fruit is not
always fermented, but the pulp is removed by passing it under rollers,
and the parchment by another mill; the seed is then winnowed, and,
after a thorough drying, is ready for market.
VARIETIES.—The best is the Mocha, a native of Arabia ; the bean is
smaller and rounder than any other. The next is almost as good, and
by some preferred, called Old Government Java, a native, as its name
implies, of Java. Rio (the poorest in general use) is a native of Rio
Janeiro.
BROWNING, AND PRESERVING THE AROMA.—Wash coffee, rubbing it
well with the hands, and rinse until the water is clear; drain on a hair,
not wire, sieve, or shake it in a coarse towel, dry slowly without heat
until free from moisture, then spread thinly, and keep it where it is
just warm, until perfectly dry. It is well to wash and dry large quan-
tities at one time, as it often happens to be wanted without sufficient
notice to dry well before browning Coffee dried in this manner can
be quickly and thoroughly browned, which is of the highest import-
ance, if a first-rate cup of coffee is desired. When the coffee is a long
time browning, much more of the volatile oil is lost than when quick-
ly done; it must also be browned to the centre, or much waste occurs
from not getting the whole strength of the bean ; when there is much
haste in getting coffee ready to grind, partly brown it, and break the bean
in two or three pieces by beating it in a mortar, after which it must
be finished scorching. When sufficiently roasted, it will be a dark
chestnut color from outside to centre. Before it becomes cold, put it
in a tight vessel; glass or earthenware is better than metal. A vessel
can be prepared with but little trouble that will answer all purposes.
Procure a thick glass bottle, it must be strong to withstand heat; get
a tight-fitting cork, free from air holes, four inches long, pass a large
wire, heated red-hot, through the centre, whittle round a piece of
strong hickory as large as a pipe stem, four inches longer than the
cork, leave a square piece on one end to form a sort of nut, pass the
stick through the cork, the largest end being inside the bottle when it
is corked; seal over the top with sealing-wax; if any runs down the
side scrape it off, as the cork should press the bottle closely; if the
glass is dark, label the bottle. Coffee should be browned at least

COFFEE
209
three times in a week, and no matter how much oftener. It matters
little by what mode this is accomplished, so it be well done, whether
in a moderately quick oven, spread thinly on iron pans free from rust,
in a kettle over a brisk fire, constantly stirred, or in a regular roaster;
the same object will be attained, with care, by either, and without,
most certainly ruined.
To STORE COFFEE.—Coffee, even before it is browned, may be
spoiled by leaving it where it can be affected by unpleasant odors, as
it very quickly absorbs them; and yet, when kept in a dry, sweet place,
it is constantly improving ; brown sugars, teas, chocolate, spices, herbs,
in short any strong flavored articles, as well as impurities, are injurious.
GRINDING. - Never grind coffee until wanted ; the plan adopted
by many of grinding for breakfast the evening previous is wasteful.
It is impossible to cover it in a bowl or cup in such a manner as to
prevent the escape of the volatile oil, which gives life and flavor to
the coffee. Care must be taken to grind it rightly; if too coarse, it
is wasted, and if too fine, is difficult to settle. The mill should be
set to grind, not fine like flour, or coarse like hominy, but about as
Indian meal, when ground right for mush. Every housekeeper should
give this matter personal attention, and not leave it entirely to the
care of servants.
MIXING AND BOILING.—Allow one heaping tablespoonful of ground
coffee for each person, and one for the boiler. If eggs are plenty
take half enough to wet the grounds; if not, add sufficient cold
water to mix thoroughly ; beat the coffee and egg until it shows
foam ; egg if used too freely congeals the coffee and retains the
strength. Scald the boiler, and shake out all the water; pour on suffi-
cient boiling water to serve the first table, allowing a cup for evaporation
and waste; as soon as it boils, stir down the grounds that rise until
all inclination to boil over has ceased, after this boil five minutes hard,
with the pot closed ; then take it from the fire, and drop a half-
teaspoonful of cold water, and no more, in the pot; let it stand where
it remains hot, but not boiling, from three to five minutes. Scald the
urn, or coffee-pot, with boiling water at least five minutes; throw it
all out, and fill with coffee from the boiler while hot; should the
table urn, or pot, be too small to hold all that will be needed for the
first table, another tin pot should be filled, without spout or air-hole
in the cover, in which the extra coffee can be kept hot, not boiling.
When the first coffee is poured off, fill the boiler again with hot

210
HOUSEKEEPER'S ENCYCLOPEDIA.
water, and let it boil as before, this will be nearly as good as the first,
and much better than coffee made in the old manner of boiling an
hour or two before breakfast. This rule will be found to make a
good cup of coffee, strong enough to suit most people; the whole
strength of the grounds being used, it is best to throw them out,
and make an entire new cup every morning, instead of leaving half
the strength in the boiler until the next day, and then adding half as
much more to make a tolerable cup of coffee, and in the end using the
same amount, with an extra strong cup the first, and only a tolerable
one the next, morning.
PROPORTIONS FOR AN EXTRA Cup. For an extra cup, take one
pound before browning of good Mocha coffee for fifteen persons,
allowing three cups to each and three for the pot, or five quarts of
water; make as above.
BOILED MILK TO REDUCE COFFEE.—Never weaken coffee by adding
boiling water, a teacupful will spoil a whole boiler. When the coffee
is desired with less strength, reduce with hot milk, or cream. Some
are fond of coffee, but find it disagrees with them; such persons
would find the following rule useful : Fill the cup two-thirds full of
milk boiling hot, sugar to the taste, and half the space left in the cup
fill with strong coffee. When cream cannot be had, the yolks of
eggs, beaten to a froth, and stirred gradually into milk, in the propor-
tion of three to a pint, is a good substitute; pour the milk and egg in
the cup, and stir with a spoon while filling with coffee.
COFFEE SUGAR. — Use either number one coffee or loaf-sugar;
always put sugar in first, cream next, and lastly coffee, when filling
cups at the tea-board.
TO SERVE COFFEE.—When served for large companies, where
every person's taste cannot be consulted, it is better that each suit
himself to sugar, if not to cream.
REMARKS.-Lastly, a good cup of coffee cannot be made from poor
material. Old Government Java is as economical as any for family
use, and is also good-flavored; the older coffee is the better. Rio is
inferior, and is seldom found at a table where good living is prized;
even the steam is offensive to persons accustomed to good Java or
Mocha.
AMERICAN CHOCOLATE.—Procure the best chocolate, grate it, and

COFFEE.
211
allow for one quart of water four table-spoons of chocolate; mix free
from lumps with little water, and boil fifteen minutes. Then add
one quart of rich milk, let it boil, grate in a salt-spoonful of nut-
meg, and sweeten to the taste; add cream at the table.
GERMAN CHOCOLATE.—Four large table spoonfuls of the best choco-
late grated fine, two quarts rich milk added gradually to the choco-
late, the whites of four and yolks of two eggs beaten light, but not
separated; add one gill of cold milk to the eggs, beat well; add grad-
ually a coffee-cup of the chocolate to the milk and egg while hot,
beating constantly. Take the chocolate from the fire, keep it hot but
not boiling, and add the egg and milk gradually; stir constantly, or
it will curdle; flavor with nutmeg, vanilla, or cinnamon, as desired;
sugar it to suit the taste. The Germans use no sugar. The egg is to
be added just before serving. This makes a very delicious drink.
Serve in chocolate bowls.
MOCK CREAM FOR COFFEE.—Heat a quart of new milk; work to-
gether a dessert-spoon of sweet butter, with a teaspoon of flour; thin
it with a little of the hot milk, add the mixture to the milk, and beat
it constantly for five minutes while boiling; then remove it from the
fire, and continue to beat it for five minutes longer; have ready beat
the yolks of two fresh eggs very light, and add them to the cream
while hot; mix well, strain it through a fine sieve, and afterward beat
it until very light. This is even better than good cream for coffee.
One of the whites can be used for settling the coffee.
COFFEE-POTS AND BOILERS. — Scald them every morning after
breakfast, and dry thoroughly outside and in. Rub the pot with wash-
leather, if metal.

PART IV.
CHAPTER 1.
BREAKFAST DISHES.
SOFT BUTTER TOAST.-Toast nicely stale bread, and keep it hot in
the oven; have ready a square shallow pan, with one pint of water,
one teacup of sweet butter, heated hot without boiling; unless the
butter is quite salt, a little salt should be added, though this is a mat-
ter of taste. When the breakfast is ready to dish, dip each slice into
the gravy, wetting it thoroughly : pour all the gravy that is left in a
gravy tureen, to serve with the toast. If poured into the dish, as is
usual, the whole is taken up by the bottom slices, and the remainder
is too dry. The toast should be sent to the table the last thing; and the
gravy-boat or tureen heated by boiling water, so as not to cool the
gravy, which ought to be near but not quite boiling hot.
EGG TOAST, No. 1.—Make a nice butter toast as above, with only
sufficient sauce to dip the bread ; have ready some scambled eggs, (see
SCAMBLED Eggs,) cooked very slightly, spread the egg on the toast,
and serve while hot; if the toast stands, the eggs will harden.
EGG Toast, No. 2.-Toast fresh but not new bread quickly, without
drying; dip each slice in melted not oiled butter; have ready
eggs poached soft, (see POACHED Eggs,) cut the slices of bread in the
middle; lay on each piece of toast an egg without breaking tlre yolk,
dust on very little pepper, and pour over each egg a half-teaspoon of
melted butter; never allow butter to boil for toasts; it ruins the
whole dish.

BREAKFAST DISHES.
213
MOLASSES TOAST.-Boil nice West India molasses; remove the scum,
and strain it through a hair sieve or thin cloth strainer; let it boil five
minutes slowly with a bit of butter to a pint, as large as half an egg;
if the toast is dry and hard, dip it quickly in hot water, and then in
the molasses; if fresh, in the molasses only; if the molasses has
thickened, so that when not boiling the basin is not as full as when
put to boil, add sufficient boiling water to make up the deficiency;
some molasses thickens rapidly, while other does not. This dish is
much better than would be supposed; resembling in taste a buck-
wheat cake with butter and molasses; the author well remembers
enjoying it much when a child.
CREAM TOAST.-Heat sweet cream over steam until hot, but do not
allow it to boil; add a little salt, dip the toast in the cream, and send
all that remains to the table in a gravy-boat. This toast is delightful
when properly made; but if the cream boils or is cold, or the toast
soaks or cools, it is insipid.
MILK Toast, No. 1.-Add to one quart of milk perfectly sweet, a
bit of butter as large as a small egg, a little salt, and a teaspoon of
flour stirred free from lumps; beat the milk, butter, and flour until it
boils, dip the toast, and send all the gravy left to the table in a gravy-
boat. This is a very good toast if well made and served hot.
MILK TOAST WITHOUT BUTTER, No. 2.-Boil a quart of milk, and
add to it while boiling, little by little, pork fat, letting the gravy boil a
few moments each time; thicken a little with flour after the first fat
has been added, and stir constantly; when the milk will not take up
the fat, there is sufficient in the milk; add salt to suit the taste. It
should show no drops of fat on the surface. Dip the toast and serve
the gravy as directed in other toasts. When this is made properly,
no person would know, unless informed, that the milk was not en-
riched with butter; this is excellent on baked potatoes also.
MOCK CREAM TOAST.-Melt in one quart of morning's milk, two
ounces or one gill of butter measured without melting, a large tea-
spoon of flour freed from lumps, and the yolks of three eggs beaten
light; beat these ingredients together several minutes; strain the
cream through a fine hair sieve, and when wanted, heat it slowly,
beating constantly with a brisk movement; it must not boil, or it will
curdle and lose the appearance of cream; when hot dip the toast; if
not sufficiently seasoned by the butter, add salt; send to the table

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hot, the cream not taken up by the toast, in a gravy-boat. This will
be found superior if properly made.
SUPERIOR TOMATO TOAST.-Remove the skin and all the seeds from
tomatoes, ripe, but not overripe; stew them to a paste without scorch-
ing; season with butter, and very little pepper and salt; toast fresh
but not new bread quickly, without drying; dip the slices in hot
water, in which very little butter is melted, spread each slice of toast
with tomato, laying it two slices thick on the platter; before sending
to the table cut the slices through, that each may have a top and bot-
tom piece, serving each with two half-slices, otherwise, the carver
will endeavor to lift one slice for each, and mangle the remainder.
Dry Toast.—Toast nice fresh-sliced bread over hot coal, and send
to the table as required, during breakfast.
DIP Toast.-Toast bread; as fast as toasted, dip it in boiling water
quickly, and spread it with sweet butter; stand it in the oven until
all is ready; it should have plenty of butter.
Dry BUTTER Toast.—Toast fresh-sliced bread by a bright fire,
without drying, spread each slice after it is toasted with plenty of
sweet butter, and set it in the oven until all is ready.
Indian, Graham bread, or crackers, can be toasted and served with
any of the above sauces.
FRIED POTATOES are a nice breakfast dish, also warmed in cream;
broiled and buttered, baked, or made into balls and browned. (See
POTATOES.)
GRIDDLE CAKES are also not only nice, but proper for breakfasts.
(See GRIDDLE CAKES, also COFFEE and PLAIN FRIED CAKES.) Dried
beef, cooked nicely as already directed; soup meats, etc.; fricassee;
cold fowls warmed over; cutlets of any meats; in short, any meats
quickly cooked, and not too troublesome, are proper for breakfasts;
but in many families coals cannot be obtained for broiling without
great waste in the morning. Charcoal is the most economical coal
for early broiling; green corn cakes, egg plant, parsnip fritters, sal-
sify toast or fritters, among vegetables, are perhaps more in place at
breakfast than at any other meal; also cod and oyster toast.
CODFISI Toast.–Freshen nicely picked-up codfish, by laying it
in water all night; add, if you have it, sweet cream and an egg, and
heat it boiling hot; pour it over toast, or make a gravy of water and

BREAKFAST DISHES.
215
butter; beat up two or three eggs, and thicken the gravy without
allowing it to curdle, and pour it over toast.
OYSTER TOAST.-Toast bread nicely, and spread it thinly with but-
ter; have ready sufficient oysters to allow to each half-slice six; scald
them in just enough water to moisten the toast; add butter and pep-
per to the taste; dip the toast in the oysters, and after cutting each
slice in the middle, lay them regularly on the toast, and dip the
liquor over them; it should not be piled up, as the bread disfigures
the oysters; serve as soon as possible. If they are to be passed the
second time, reserve a part of the toast; cover tight and place the
dish over steam until required. In the cities of the sea-coast, where
oysters are plenty and fresh, this is a cheap as well as excellent dish.
FRIED OYSTERS WITH EGG. Select large oysters; heat them par-
tially in their own liquor without allowing them to really boil dry;
dredge them with flour; dip them in beaten egg and bread crumbs,
(see DRY BREAD,) and fry brown in butter, without scorching; or
make a batter of egg and flour, seasoned with pepper and salt; dip
the oysters, and fry a light brown. Where oysters are plenty it is
well to beard them—that is, remove the respiratory organs of the
oyster; but in the country oysters are too expensive to use bearded.
CLAM FRITTERS.-Make a nice, smooth batter; dip the clams in
the batter, and fry in hot lard until brown; or take the liquor from
the clams, a little milk, an egg or two, and flour sufficient to make a
batter that will not fry in bits; stir in the clams, and drop them one
by one in hot lard; when browned on one side, turn them over; take
care not to have the lard too hot. Oyster fritters can be made as
above.
Eggs in any form are nice for breakfasts, (see Eggs,) omelets in
particular.
OYSTER OMELETS.-Allow for every six large oysters or twelve small
ones one large egg; remove the hard part of the oysters, and minco
the remainder; take the yolks of eight and the whites of four eggs,
beat them until very light, mix in the oysters and a little pepper, and
beat them thoroughly; put in a frying-pan a large gill of butter, mea-
sured before melting, and move it around until melted; when it boils,
if the buttermilk rises, skim it and turn in the omelet while boiling;
stir it until it begins to stiffen, fry it a light brown; lift the edge care-
fully, and slip under a round pointed knife; be careful not to have it

216
HOUSEKEEPER'S ENCYCLOPEDIA.
overdone; as soon as the underside is a light brown, turn it on to a
hot plate by turning the pan upside down. Omelets used always to
be folded over, but at the present time, the best cooks do not advise
it, thinking it is apt to make them heavy. Serve immediately. If
desired brown on the top, hold over it a red-hot shovel, or cover for
a few minutes with a bake-pan cover, heated very hot; if turned while
frying, they are apt to fall. (For omelet pan, see IRON WARE.) Clam
omelets can be made in the same manner; also green corn, allowing
to six eggs eighteen ears; add salt; the corn should be very young
and finely grated.
ASPARAGUS OMELET.—Boil two pounds of tender, fresh-cut aspar-
agus, in very little water, with a little salt, or, what is better, steam
it without water until tender; chop and mash it finely, incorporate
with it the whites of three and yolks of five well-beaten eggs; mix
them thoroughly; if not salted sufficiently, add more; after these are
well mixed, so as to form one mass, add two table-spoonfuls of sweet
cream; fry as directed above, and serve hot.
MUSHROOM OMELET.-In gathering mushrooms, always examine
the gills or under part; if of a pink or flesh color, you may be certain
they are not the poisonous kinds. When young they are roundish
like a button, the stalks and button white, the flesh white when
broken, and the gills beneath livid ; remove the stalks, and rub the
heads with a very little salt and pure Cayenne; if not pure, use white
pepper; stew them with hardly cream or milk sufficient to cover
them; stir them constantly with a silver spoon, and as soon as the
cream boils up take them from the fire, cool and chop them fine. To
a pint of minced mushroom allow the whites of four and yolks of six
well-beaten eggs; mix the mushroom gradually with the egg, and
beat them well. Fry as directed. (For farther directions in regard
to frying Omelets, see OMELET OF EGG.)
BREAD BALLS are a breakfast dish. (See DRY BREAD.) (For
hashes, which are all breakfast dishes, see HASHES; for coffee, see
COFFEE ; for cream for coffee, see MOCK CREAM.)
Relishes for breakfast, to eat with meats, are tomatoes, sour pic-
kles, mustard, and catsups; for lashes, raw onions for those who do
not discard them, horseradish, cucumbers, &c.; for griddle cakes,
syrups and sugar; for light breakfast, where the coffee is the prin-
cipal article, plain fried cakes, coffee-cakes, and plain cookies.

HASHES
217
CHAPTER II.
HASHES.
CORNED BEEF HASH.-The best hash is made from boiled corned beef.
It should be boiled very tender, and chopped fine when entirely cold.
The potatoes for hash made of corned beef are the better for being boiled
in the pot liquor. When taken from the pot, remove the skins from the
potatoes, and when entirely cold chop them fine. To a coffee-cup of
chopped meat allow four of chopped potatoes, stir the potatoes
gradually into the meat, until the whole is mixed. Do this at even-
ing, and if warm, set the hash in a cool place. In the morning put
the spider on the fire with a lump of butter as large as the bowl of a
table-spoon, add a dust of pepper, and if not sufficiently salt, add a
little; usually none is needed. When the butter has melted, put the
hash in the spider, add four table-spoons of water, and stir the whole
together. After it has become really hot, stir it from the bottom,
cover a plate over it, and set the spider where it will merely
stew. This is a moist hash, and preferred by some to dry or browned
hash.
BROWNED HASH OF CORNED BEEF.—Heat the hash in a kettle, and mix
through it two table-spoons of sweet butter, add seasoning to suit, add a
spoonful of water only. Have ready two table-spoons of melted butter
boiling hot in the spider, turn it up and round, that the butter may touch
the whole surface of the spider. Put in the hash, press it tightly, and
keep it cooking gently without burning. Run a knife under it now
and then, to see that it is not scorching. When browned, place a
platter over the spider, and turn it out without breaking. It will
need two persons to dish it; one to hold the platter firmly on the
spider, and the other to turn it out.
HASII BALLS OF CORNED BEEF.-Prepare the hash as above,
omitting the butter; make it into flat cakes; heat the griddle and
grease it with plenty of sweet butter; brown the balls first on one
side and then on the other, and serve hot. The fault usually with hash
is, that there is too much meat for the potatoes. It is not necessary
that the potatoes should be boiled in pot liquor, but cold mashed
potatoes will not make good meat hashes, and poor hashes are very
poor dishes.
10

218
HOUSEKEEPER'S ENCYCLOPEDIA.
FRESH BEEF HASHES.—Chop very fine the meats left cold, and
allow one-fifth of beef to four of chopped potatoes; season to the
taste; add more butter and water than to brown hash, and cook it
some time; let it slightly brown, and then disturb it, bringing the
crisp to the top until quite dry, and mixed through with the crisped
part. Dish it in a deep dish. Potatoes for fresh meat hashes should
be boiled in clear water, without the peel. The fat of fresh beef
should be discarded in hash, it gives a taste of fried tallow to the
dish.
FRESH MEAT HASH WITH TOAST.-Some hash cold meat as fine as
possible, season it highly, and stew it with butter to put on toast; but
this dish would not, in our family, find many admirers. Others mix
the meat with bread crumbs and brown them. In either case season
highly.
PORK Hasr.-Boil tender salt pork; when cold chop it fine, and
mix one part of the chopped pork with five parts of the potatoes ;
season to suit; grease the spider with a bit of the pork, and fry
brown. Or, chop raw potatoes fine, and mix six parts of potatoes
with one of pork; add salt, and very little pepper, and fry brown.
Or, prepare the hash as first directed, make it in cakes, and fry them
brown on both sides.
PORK, PARSNIP, AND POTATO HASH. — Chop them when cold
very fine, allowing two parts parsnip to one of potatoes; if the
vegetables are mashed it is better ; add one part of pork to
four parts of the mixed potato and parsnip; fry brown in small
cakes.
PORK AND PARSNIP HASH.-Boil the parsnips and let them cool;
to four parts of parsnip allow one of pork; make the hash into cakes
and fry brown. The whole should be chopped very fine. If mashed,
so much the better.
CODFISH HASH.—Put in soak overnight a teacup of codfish picked
up fine. In the morning boil some potatoes nicely, mash and work
them until very light. Put the fish in the chopping-bowl and
chop it fine, after which, before taking it from the bowl, mash and
work it until as fine as possible. Work the potato in little by
little, working it with the potato-pounder, until five parts of pota-
to are thoroughly incorporated with the fish. This should be so
perfectly done that the fish can neither be seen nor felt in the mouth

HASHES.
219
separate from the potato. Season the hash a little richer than for
mashed potatoes. Put it in the potato-kettle and heat it, constantly
stirring. Have butter heated in the spider, press the hash into it
firmly, and cook it gently. When brown, turn it out without break-
ing, and set it in the oven until the coffee is on the table. It is
better, however, to leave it in the spider, if not scorching, until it is
served. This is a very different dish from that called by many cod-
fish hash. Always buy white codfish.
CODFISI BALLS.—Pick up as fine as possible a teacup of nice
white codfish, Freshen all night, or if wanted for any other meal
than breakfast, from the morning; scald it once, and drain off the
water. Put it in the chopping-bowl, chop and work it until entirely
fine; put it in a basin with water, a bit of butter the size of an egg,
and two eggs; beat it thoroughly, and heat it until it thickens, with-
out boiling. It should, when all is mixed, be about a quart. Have
some potatoes ready prepared and nicely mashed, work the fish and
potatoes thoroughly together as above, make it in flat cakes, and
brown both sides. This is a very nice dish, as all who have tried
it allow.
CHAPTER III.
EGGS.
To SELECT EGGS.-There are several ways of determining whether
or not eggs are fresh. If they shake like water, they are not. If
both ends of the egg, when put to the mouth, are of the same tem-
perature, they are bad; but if a perceptible difference in the heat is
perceived, they may be depended upon as good eggs. If eggs swim,
they are bad; if they rise nearly to the top, not fresh; if they sink,
they are newly laid. Eggs newly laid are the best for the table; but
for beating it is better they should have been laid three or four days.
The eggs of overgrown hens are not as delicate as those of the
common fowls; there is as much difference in the eggs as in the flesh
of the birds. White eggs look much better on the table than brown
shells. Eggs that are badly stained in the nest cannot be entirely
cleansed, so as to look neatly on the table. It is better to select
clean-shelled eggs, brought to market by hand.

220
HOUSEKEEPER'S ENCYCLOPEDIA.
TO PRESERVE FOR THE WINTER.-Obtain eggs newly laid, and
brought to market by hand. If jolted, the yolks and whites mingle,
and they will not keep as fresh. Dip each egg in hot suet, and drain
them without wiping; dip them in diluted oil of vitriol a moment, or
brush them over with gum-arabic. These methods are all good, the
same effect being attained by each, which is the closing of the pores
of the egg, to prevent evaporation. It is the evaporation of the
moisture in the egg, and consequent filling of the space by air, which
decomposes the egg; and whatever prevents this preserves the egg
the most perfectly; but if eggs lie before this is done, there will be
sufficient air already in the egg to spoil it. If they can be oiled or
varnished fresh from the nest daily, their preservation will be com-
plete, the eggs coming out in winter nearly as fresh as when first
laid.
To CLOSE THE PORES OF EGG-SHELLS BY THE USE OF HOT WATER.
Select newly-laid eggs, put them in a frame, and dip them in and out
three successive times quickly, while the water is boiling.
ANOTHER MODE.—Have a frame prepared to hold as many dozens
as desired to preserve; place the eggs firmly in place, so that they
will not move by turning the frame, and pour boiling water over them,
so that every egg has felt the influence of the boiling water on every
part of the shell; hang the frame in a cool cellar, where the air can
circulate freely around them.
To Try EGGS BY LOOKING THROUGH THEM.-Cover the sides
with the hand, and look through the small end towards the light. If
the egg is entirely fresh, it will be translucent, showing the color of
the yolk through the white, giving the whole a reddish tinge. As
soon as an egg commences to change, the color changes, and one
spoiled will present a dark appearance. With a little practice, a
dealer can select quantities in a short time with hardly a mistake.
This is perhaps one of the very best tests known by which to deter-
mine the freshness of eggs.
ENGLISH RULE FOR KEEPING EGGS, SAID TO BE EXCELLENT.
LIQUID TO PRESERVE EGGS.-One bushel of quicklime, thirty-two
ounces of salt, eight of cream of tartar, mixed in sufficient water to
swim the eggs. Common lime-water, if too strong, will partially
cook the whites.

EGGS.
221
To PACK EGGS.-Set the eggs with the small end uppermost,
wedged tightly in bran, so that they cannot move. If to send to
market, they must be packed with the utmost care, or they will break.
If laid on the side, the egg will adhere; the cask must be kept up-
right. If packed in pine, or any other gum-wood sawdust, or shave
ings, the eggs will imbibe the flavor of the wood. Some advise turn-
ing the cask end for end once or twice each week. If this is done,
it will prevent the yolk settling.
EGGS CONSIDERED AS Food.-As food, eggs are extremely nutri-
tious. Those of the common hen are the most delicate. The eggs
are affected by the food given the hen as certainly as is meat by the
food of the ox. The white of egg is nearly all albumen; the yolk
consists of an oil united with albumen, and contains a little sul-
phur and phosphorus. It is this that blackens silver spoons used
in egg
To Boil Eggs.--An egg should be well washed in warm clear
water and wiped dry before boiling. Have ready a kettle over a
brisk fire partly filled with boiling water. Put the eggs in a skimmer,
and lay them in the water carefully, without cracking the shell. Do
not put in the pot at one time more than the skimmer will lift, and
select those of a size. Have a watch open in the hand, or a clock
near by; look at the clock as the eggs are being put into the kettle.
For merely coagulating the white two and a half minutes are suffi-
cient; for solidifying the white without cooking the egg, three min-
utes is the proper time; for partially cooking the yolk, three and a
half; for solidifying the yolk, four; for boiling hard, five; and for
boiling mealy, which is the most healthy next to the three minutes
rule, one hour; for salads, always boil one hour. Stand by the egg
kettle, skimmer in hand, with a dish of cold water near by; when it
is two minutes, put the skimmer under the egg, and lift when the last
second of the half-minute has passed. Be as particular with each
mode of boiling, except the hard. As soon as the eggs are lifted, cool
the shells by immersing them a moment in cold water; wipe them
dry, and serve immediately. No dish on the table is inore fre-
quently spoiled in cooking than eggs. They ought never to be boiled
by guess.
To Fry Eggs SOFT.—After the pork, ham, or bacon is dished, pour
off the fat, clear and wash the spider free from sediment. Drain in
the melted fat carefully; there should be sufficient to dip on the

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HOUSEKEEPER'S ENCYCLOPEDIA.
eggs while frying, as they ought never to be turned. Break carefully
in a cup one egg at a time, (without breaking the yolks,) for fear some
may not be quite fresh. If the yolks are mingled with the whites
they will not fry nicely. When sufficient are broken to fry at one
time, remove the boiling fat from the fire, pour in each egg by itself
so that they may not form a mass; scatter over the yolks of each a
pinch of fine salt and a dust of pepper, throw the white belonging
to each egg over the yolk with a table-spoon, and as soon as it is
nearly congealed remove the egg to the platter; if it cooks too slowly,
dip over the egg some of the hot fat.
To Fry EGGS HARD.—Proceed as above, leaving the spider on the
fire, dip the hot fat over each egg until sufficiently cooked.
To Poach Eggs.—Have in the spider water instead of fat; the
water should barely cover the eggs. Remove the spider from the
fire before putting in the eggs, and remove it as soon as the whites
are congealed. Lay on each egg a small bit of sweet butter, and dust
on a trifle of pepper; if desired hard, let them remain longer in the
water. (See EGG Toast.)
SCAMBLED EGGS.—Put in a spider enough sweet butter to oil the
bottom of the pan; put in the eggs without breaking the yolks,
add a bit of butter as large as a walnut to twelve eggs, season with
very little salt and pepper; when the whites harden a little, stir
the eggs from the bottom of the spider, and continue to do this
until cooked to suit the family. The yolks and whites, when done,
should be separate though stirred together, not mixed like beaten
eggs. (See EGG TOASTS.)
OMELET, SOFT.-Put in a basin a teaspoon of water, a little
salt and pepper, the yolks of six and whites of four eggs, and beat
the mixture until very light. Have ready in an omelet or small
frying pan butter very hot; pour in the mixture, move the pan con-
stantly over the fire until the sides commence to harden, then roll it,
and turn it out without soiling the dish ; serve hot.
OMELET, HARD.—Proceed as above, using all the egg, and cook
the omelet until the whole of the eggs are hard ; serve hot. Ome-
let fall if they stand after being dished.
OMELET SOUFFLE, FRENCH METHOD. Beat the yolks and whites
of six eggs separately as light as possible, season with sugar, a little

EGGS.
223
grated rind of lemon, and a trifle of salt; mix slightly, and after it has
stood long enough for the edges to harden, set it in the oven; apply
heat to the top of the omelet and bake; it will rise considerably;
it can be glazed, if you choose.
EGGS IN A MASS COOKED WHOLE.-Butter a dish, place the eggs in
layers with small bits of butter, and season with very little salt and
pepper; steam them, and when the whites are solid, serve in the
same dish.
EGGS IN THE ITALIAN METHOD.-Moisten butter and flour in a
stew-pan, stirring constantly; when the thickness of rich batter, thin
with a little boiling milk, and season with pepper and salt; add about
three ounces of butter and a little chopped green parsley, worked
well together. Have ready eight eggs boiled one hour, slice and add
them to the sauce, and serve hot.
SHELLS OF EGGS.-Wash the shells and dry them, to settle coffee
in the winter. To use them, soak them overnight.
CHAPTER IV.
ECONOMY DISHES.
TO USE NICELY COLD FOWLS.Pick the meat from bunes; break
the bones, and boil in very little water; stew the meat, gravy, and
dressing of the cold fowls together, and add the soup.
TO USE THE MEAT AND GRISTLE OF A SOUP-BONE.-Cut all the
gristle from the bone, boil until perfectly tender; if there is enough
to serve for a dish, add vinegar, butter, pepper, and salt, and it will
resemble souse; if not, mix the meat with it, fricassee brown, and
add butter, salt, pepper, a dust of flour, and sufficient water to make
the gravy, and serve with dry bread toasted ; lay the bread on the
platter, and pour over it the fricasee.
COLD Eggs As EGG BALLS.—Take the yolks of the eggs, work them
to a paste with a little butter; chop the whites as fine as possible,
make them in balls or small flat cakes, and brown them in butter.
COLD BEEFSTEAKS.—Make a plain paste, cover a plate, and bake

224
HOUSEKEEPER'S ENCYCLOPEDIA.
it, put in the meat cut in small bits, put it in the pie, add seasoning
So suit, cover and bake; it will bake in twenty minutes.
COLD FISH.-Take any kind of cold fish, pick it up finely, mix it
with potatoes, make it in small cakes, and fry it brown.
TO MAKE A SOUP OF THE BONES OF STEAK.—Boil the bone and
fat of beefsteak in very little water, season with onion, pepper, and
salt, thicken with very little flour, add potatoes, bread, or any vege-
table desired. Bones from two slices make a good soup for a small
family. The bone, if left on the steak, wastes butter, and the fat
burns in the fire.
COLD VEAL.–Either make a pie, a stew, or a fricassee; it is very
nice cold, when it is fit to put on the table; but the broken bits can
be used to advantage in either of the above dishes.
COLD, FRIED, OR BROILED HAM.-Cut the ham in bits, fry the fat
part to a crisp, stir in the lean bits, and just before dishing add a few
eggs; stir them with the meats, and serve all together; cold bacon
and pork can be served in the same manner.
COLD RICE.—When rice is left cold, mould it in small cups, filling
each cup half full, or less, according to the amount of rice; the
next day turn the moulds bottom side up in a deep dish, and pour
over them a boiled custard ; serve cold; or use it in making puddings;
it can be used also in griddle cakes and soups.
BROKEN CAKE PUDDINGS.-Soak the cake in domestic wine, and
serve with cold custard; heavy cake can be used in the same
manner.
HEAVY PLUM CAKE PUDDING.–Soak in milk, add soda and cream
of tartar, and bake or boil as pudding.
COLD CABBAGE.--Chop fine and heat it in vinegar, season with
pepper and salt; if not boiled with meats, add a little butter. It can
also be fried ; cauliflower and broccoli can be prepared in the same
manner.
COLD MUSH.-Cut in thin slices, and fry brown; serve with syrup
or molasses.
PIE CRUST, LEFT OVER.When any is left after baking, work in all
the flour possible, and form it in crackers.

ECONOMY DISHES.
225
REMNANTS OF PRESERVES, TO USE TO ADVANTAGE.When several
jars of preserves have been opened, and a little of each left without
being enough of one kind for a dish, mash and cook thein down to
a jam with the syrups, and use the jam for tarts, or save the syrups
to put in pudding sauces, and make jam of the fruit only.
COLD POTATOES.—These can be prepared in many different forms;
the best are fried, broiled, and in hashes.
COLD CORN.-Grate it, and make in cakes with egg and a little
flour, fry brown.
COLD PEAS.—Mash them; boil cream and thicken it with peas,
or make a soup with water and butter thickened with peas; beans
can be used in the last-described manner.
COLD EGG PLANT.-Egg plant may be heated over, as also squash,
turnips, onions; beets are better used cold. Parsnips are better
heated the second time than the first; cold sweet potatoes are nice
fried or broiled; soup, if not left in iron, can be warmed several
times, but to be kept sweet long, it must either be heated boiling hot
each day, or be kept very cold.
DRY BREAD.-When bread has accumulated and there is danger
of losing it, it is well to make a plain beef soup, and boil in it as
much bread as the family will use. Bread left from the table each
day should be thoroughly dried, and kept in a dry place where it can
neither mould nor contract unpleasant tastes. For dressings, thor-
oughly dried bread is much better than when only moderately dry or
stale.
RUSKED BREAD.—Dry and brown very gradually slices of old
bread, it should be browned through without scorching ; pound it in
a mortar until as fine as Indian meal; use it in milk as a meal for
children or lunch for adults. Use with clams, fish, cutlets; to thicken
soups, in scalloped fish, or dressings for geese, duck, or pigeons. Dried
bread without browning is nice for scalloped oysters, to make griddle
cakes and puddings, etc.
BREAD GRIDDLE CAKES.-Soak the bread overnight, add sufficient
milk for a batter, a little salt and soda, with a handful of flour, and
one egg to every pint of soaked bread. A bowl full of soaked bread in
a pan of buckwheat batter, is considered by some a great improve-
ment, no doubt the cakes are rendered more healthy by it.
10*

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HOUSEKEEPER'S ENCYCLOPEDIA.
BREAD BALLS.—These are made of soaked bread and egg, seasoned
with salt and pepper.
FRIED BREAD.—Dip the bread in egg, and fry slowly until nicely
browned; serve with ham or pork. Children are usually fond of
fried bread, and if not too oily it is an excellent dish for them.
CHAPTER V.
COLD DINNERS.
REMARKS, No. 1.-It is often very inconvenient to cook warm
dinners. Where there is but one servant in the family it will be im-
possible to get up hot dinners in good style, on washing and other
days of extra labor, unless the housekeeper herself does the work,
which in families of much size is often more than she can well per-
form.
COLD DINNERS, No. 1.-First course; cold ham, baked potatoes
horseradish or jelly, bread and butter. Dessert; apple pie and
cheese.
No. 2.-Cold corned beef nicely sliced, potatoes baked, mustard,
bread, butter, and pickles. Dessert; mince pie and cheese.
No. 3.—Cold roast beef, jelly, baked potatoes, bread, butter, and
crackers. Dessert; cherry pie with cheese.
No. 4.-Cold lamb, baked potatoes hot, cranberry sauce, bread
and butter, lettuce with cold boiled egg and vinegar. Dessert; cold
custard.
No. 5.- Ham boiled and sliced; each slice spread with mustard
and a slice of cold hard egg, baked potatoes hot, bread and butter.
Dessert; cold rice, with cream and sugar.
No. 6.-Corned beef sliced, with horseradish, baked potatoes
hot, bread and butter. Desert; corn starch blanc-mange, cream,
sugar, and jelly.
No. 7.- Chicken pie, celery, hot baked potatoes. Dessert; cake
soaked in wine, served with cold custard.

COLD DINNERS.
227
No. 8.-Oyster pie, crackers, celery. Dessert; fruit.
No. 9.-First course, raw oysters with lemon and crackers;
second course, cold veal with jelly and baked potatoes hot, bread
and butter. Desert; mince pie.
No. 10.--Veal pie, baked potatoes hot, pickles, bread and butter.
Dessert; cranberry tart.
No. 11.-Cold chicken, hot baked potatoes, cold slaw, bread and
butter. Dessert, strawberries and cream.
No. 12.-Spare rib of pork, stewed apple without sugar, baked
potatoes hot, bread and butter. Dessert; apple pie.
No. 13.-Fillet of veal, jelly, hot baked potatoes, bread and but-
ter. Dessert; rhubarb pie.
No. 14.-Cold scalloped oysters, cold ham with baked potatoes,
jelly, bread and butter. Dessert; pumpkin pie.
No. 15.-Cold fried chicken, jelly, baked potatoes, bread and but-
ter. Dessert; cherry pie.
No. 16.—Beefsteak pie, baked potatoes hot, cold slaw, bread and
butter. Dessert; custard.
No. 17.—Cold baked pork with beans, pickles, bread and butter.
Dessert; pumpkin pie.
No. 18.—Cold stewed beans with boiled pork, pickles, bread and
butter. Dessert; custard pie.
No. 19.Soused pig's feet, baked potatoes, bread and butter.
Dessert; cold rice custard.
No. 20.--Soused fish, with bread and butter. Dessert; mince or
fruit pie.
No. 21.-Scalloped fish with mushroom catsup, bread, butter
and pickles. Dessert; apples steamed, served with cream.
No. 22.-Casserole of fish, with catsup, bread, butter, and pickles.
Dessert; apple pie.
No. 23.-Minced clams scalloped, salad, and bread and butter.
Dessert; cranberry tart.

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HOUSEKEEPER'S ENCYCLOPEDIA.
No. 24.-Cold tongue sliced, horseradish, bread and butter.
Dessert; cold rice with jelly, and custard.
No. 25.-Cold turkey, hot baked potatoes, jelly, bread and butter.
Dessert; apple pie.
No. 26.—Cold boiled fowl, hot baked potatoes, oyster sauce hot,
jelly, bread and butter. Dessert; fruit and cream.
REMARKS, No. 2.-By proper management cold dinners can be
prepared the day before they are wanted, and the family be made
comfortable even when there is an unusual amount of work in the
kitchen; potatoes can often be prepared the day before, and heated
over in the oven with very little trouble; the meat pies, if set in the
oven for fifteen minutes, can be nicely warmed ; apple pies are better
warmed than served cold, set them in the oven a few moments. If
warm gravies are preferred with cold meats and fowls, they can be
prepared and warmed before serving dinner. Cold dinners can be
prepared with as many courses as desired, but as the object of this
chapter is to lighten the work of the family, two have generally been
thought sufficient.
TO PREPARE LUNCHES.
LUNCH, No. 1.—Cover a tray, or small table, with a napkin; place
plates, napkins, goblets, a pitcher of ice-water, a plate of buttered
bread, cut in thin half-slices; cold meats or fowl, seasoned to suit;
crackers, pickles, and, if used, wine-glasses filled with iced wine, and
a dish of fruit and nuts, arranged neatly and with taste.
LUNCH, No. 2.-Sandwiches of cold corned beef, ham, or chopped
tongue; cold strong coffee, reduced with thick cream, and cooled in
goblets with pounded ice; pickles, crackers, or cookies; sugar, spoons,
nuts, and fruit; the whole arranged tastefully on a small table, plac-
ing the plates, etc., ready for each person who is to partake of the
lunch.
LUNCH, No. 3.--Chocolate iced, raw oysters, buttered bread, sugar,
crackers, sliced lemon, pickles, fruit, ice-water, plates, knives, forks,
spoons, napkins, goblets, table-spoon, and castor; arranged as No 2.
LUNCH, No. 4.—Sardines, sliced lemon, buttered bread, crackers,
ice-water, fruit, castor, goblets, plates, knives, forks, and napkins ;
arranged as No. 2.

PART V.
CHAPTER I.
APPLES
HERMETICALLY SEAL, COOK, ETC.
REMARKS.-Every housekeeper knows the value of this fruit in
the family, while but few are capable of selecting the different vari-
eties needed not only to prolong the season, but to use to the best
advantage in desserts, jellies, sauces, etc.
SUMMER APPLES. -Early harvest best for pies and tarts, and earliest
of all apples; golden sweeting excellent for baking; then comes early
joe, early strawberry, and red astracan; all good.
AUTUMN APPLES. -Fall pippins, golden pippins, etc.
For EARLY WINTER choose yellow bellflower, Rhode Island green-
ing, Spitzenburg, seek-no-further, etc.
LATE WINTER AND SPRING.—Yellow Newtown pippin stands first,
red Newtown pippin next, Roxbury or Boston russet last; this keeps
well, but is not as high-flavored as the others, becoming insipid by
spring.
GATHERING WINTER APPLES.—Pick the fruit by hand; lay each
apple in a small basket not holding over one peck; take them imme-
diately to a cool, dry place; select sound perfect fruit; lay each apple
on the floor one by one, so as not to touch ; let them remain as long
as there is no danger from frost. When winter sets in, lay them in

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HOUSEKEEPER'S ENCYCLOPEDIA.
barrels which have had lime or plaster scattered in them; if they
have stood filled with lime so much the better, if the staves are not
shrunk. Handle them as carefully as eggs, not even breaking the
stem; then head up the barrels, and keep them as cool as possible
without freezing. Those intended for spring use had better be
wrapped in newspaper. Apples can be preserved in this manner
until the early harvest varieties are large enough for pies and sauce.
(See DIRECTIONS FOR PRESERVING APPLES FOR SPRING SHIPMENTS,
ETC.)
CIDER.—If you wish to make superior cider, select apples that
ripen about the same time. Leave the decayed and imperfect apples
to make vinegar. Let the pomace remain without pressing as long as
possible, but do not let it approach fermentation. Sweet apples make
the richest cider; use no water. Keep the cider as cool as possible ;
even temperature is very important. Have ready a tub filled with
alternate layers of coarse gravel and charcoal broken large; lay on
the top a piece of coarse flannel. As fast as the cider comes from the
press pour it into the tub; a hole must be bored in the bottom of the
tub and a plug put loosely in, so that the cider may run through
slowly. Pour it into clean white-oak casks as fast as it leaches
through, and put it in a cool dark cellar of even temperature im-
mediately. Leave the cask open until all fermentation has ceased;
then put the bung in tightly. It is said cider made in this manner
will keep sweet for a long time. Mustard seed is also used to keep
cider pleasant to drink. If cider free from water is made after freez-
ing weather sets in, and drawn into clean barrels, it may be preserved
sweet all winter by being kept where the thermometer stands just
above freezing point. If boiled down one-quarter, it will be better
still.
TO PREPARE CIDER VINEGAR FROM THE PRESS.—After the cider is
pressed, pour half as much water on the cheese as there was cider;
let it remain until it ferments, then press and barrel the watered
cider; keeping it in a warm place facilitates the fermentation. Or,
reduce cider one-half. It is a good plan to use the same barrels for
years for vinegar, which can be done if iron-bound and well painted.
The mother should be taken out before filling with the new vinegar,
the barrel rinsed, the decayed mother thrown away, and the good
washed and returned to the barrel. Cucumbers, green corn cobs,
white paper wet in molasses, or a grape-vine sprout, will turn

APPLES.
231
vinegar much more quickly than if left to itself, with nothing but the
cider. Shake the barrels often and leave them in the sun; it will turn
faster in half-filled casks than when full; keep a bottle in the bung-
hole of each barrel.
DRYING APPLES.—If you wish dried apples to retain their flavor,
select very sour fruit, too acid to use green. If dried in the air, it
will be necessary to heat the fruit to destroy any insects eggs
which may have been laid in it while drying. The safest way to do
this would be to place a tin pan about half full of the fruit over a
kettle containing boiling water until it has heated through. The
usual method is to put the fruit in ovens, but a moment's forgetful-
ness often spoils the whole lot, while over steam there is no danger
of scorching
COOKING DRIED APPLES.–Look over the fruit to see if any insect
eggs may have been left that have hatched; wash and rinse the fruit
thoroughly; then cover over night with clean soft water. If in the
morning it is absorbed add a little more; place the pan over steam
until the fruit is tender, then sweeten to suit the taste. If quinces
are relished, a few dried in the same manner as apples, soaked and
cooked with them, will be an addition. Or the syrup left from pre-
served quinces can be used instead of sugar to sweeten them. Some
persons add lemon and raisins,
BOILED CIDER.–Boil sweet apple cider as soon as it comes from
the press to the consistency of thick molasses; bottle, cork, and seal
it while hot. Keep in a cool place.
CIDER APPLE SAUCE.-If you like very sweet sauce, take only
sweet apples; if not, one-third sour, and two-thirds sweet. Peel,
quarter, and core the apples; lay them in the sun two or three days
to prevent the fruit breaking. To every pailful of apples put one
quart of boiled cider. Boil slowly until the fruit becomes a dark
mahogany color. To those who like the flavor of quinces, two to each
pailful cut fine, will be an addition.
APPLE BUTTER.—Take to every pailful of sour apples, after they
are peeled, quartered, and cored, one quart of boiled cider; cook
slowly until the whole becomes a jam of dark mahogany color with
no separate syrup; spice with cloves, allspice, and cinnamon, if it is
agreeable, being careful not to have one spice predominate over the
other.

232
HOUSEKEEPER'S ENCYCLOPEDIA.
APPLE SWEETMEATS.—Select small-sized apples, pare them nicely,
take out the core with a corer, so as to leave the fruit whole; if the
apple is too large, quarter it. Take eight pounds of double refined
sugar, one quart of filtered or clean rain-water, and two teaspoon-
fuls of citric acid dissolved in the water; put the water on the fire,
and when nearly boiling stir in one-half of the sugar; as soon as it is
dissolved, place the kettle over a boiler of hot water and stir in the
remainder of the sugar. Let it remain until the syrup becomes per-
fectly clear, and all the scum or froth has been removed; then put
into the syrup eight pounds of fruit ; if the apples are not covered
with the syrup, they must be frequently turned. Let them remain
over the hot water until the fruit is clear. Have ready some glass
jars which have been put into cold water and boiled ; let them re-
main in the boiling water until wanted. Set the preserves on a slow
fire until they boil up; put them back over the water to keep up the
temperature to boiling heat. Have ready corks and a wax of rosin
and beeswax melted together. Take out the fruit without breaking,
and fill up the jars with syrup as soon as possible. Place a piece of
cotton wadding wet in brandy on the top of the preserves; cork and
seal immediately. If it is air-tight, and the fruit put up according to
directions, it will never ferment; but as sometimes this is not the
case, it will be best to put the jars where you can see without moving
them; should mould appear, let them remain until wanted, and re-
move it with the cotton before shaking up the fruit. It will be no
injury to the preserves. Always label preserves, writing out the
name and date. Some persons flavor with lemon, others like quinces.
Appleseeds pounded and tied in a piece of muslin, boiled in the syrup,
gives the apple flavor.
APPLE JELLY.—Select any rich juiced apple, such as golden pip-
pin, Newtown pippin, or belleflower, wash and wipe them, removing
the stems, and any imperfections of the skin. Allow one quart of
water to one peck of apples, and cover the kettle tight. Be careful
not to burn the fruit. When perfectly tender, pour them into a jelly-
bag, without pressing, and let it drain into an earthen dish until the
next morning. Measure the juice, and allow for every pint one pound
of Stewart's No. 1 granulated sugar, place the syrup on the fire in
a preserving-kettle; as soon as it becomes hot stir in the sugar, when
it is melted the jelly is ready for the moulds. It must not boil.
Apple jelly can receive any flavor desired of fruit or extracts. The
most appropriate are, lemon, quince, and bitter almond.

APPLES.
233
CRAB-APPLE JELLY is made in the same manner, except the addi-
tion of a little more water, say three pints to a peck of apples.
CRAB-APPLE PRESERVES.—The apples must be parboiled before
putting in the syrup. The large kinds should be cored, not peeled; the
small varieties, preserved whole, with the stems on. In every other
particular follow directions for preserving apples.
APPLE MARMALADE.—Take either common, or crab apples; after
they are washed and wiped clean, steam them by placing a preserving
kettle, over a boiler of hot water, with a very little water, not over
a pint to a peck of apples; cover tight; when perfectly cooked, pass
the fruit through a sieve. Weigh the pulp; to every pound allow one
pound of Stewart's No. 1 granulated sugar. Boil the pulp until quite
thick, then add the sugar. It must be cooked until stiff enough
to mould, and stirred constantly to prevent burning. The common
apple can be flavored; but the crab is better without.
APPLE DUMPLINGS, No. 1.-Peel apples that will cook quickly as
greenings, pippins, belleflower, etc., take out the core, leaving the
apple whole. (See PASTE FOR DUMPLINGS.) Prepare a plain paste as
you would for very plain pies; roll the crust about one-fourth of an
inch thick; cover each apple separately; put them in a steamer ; let
them steam about half an hour; when boiled, put them in boiling
water, and boil gently, without removing the cover, half an hour; if
steamed they will require three-fourths of an hour, when they will be
done. Serve with butter and sugar, or sweet sauce, if preferred.
APPLE PIE.-Take in the proportion of one pound of flour to one-
fourth of a pound of butter; have the butter and flour very cold; cut the
butter in small thin slices into the flour; stir it up quickly, not work-
ing the butter into the flour ; add just enough water to moisten the
paste; don't work it up in a lump, but take it up ragged, and put
enough for a pie on the moulding-board ; roll it out thin, and cover the
bottom of the pie with the paste. Have ready sour apples sliced thin;
fill the plate with them; roll out the top crust, and cover the apples;
cut off the crust neatly without pressing down the edge, and put it in
the oven. When the crust is baked, the apples will be soft; take out
the pie, remove the cover, add sugar to the taste, and a piece of but-
ter, the size of an almond; work it well through the apple, spread it
evenly, and put on the crust. If nutmeg is relished, grate a dust over

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the apple, before putting on the cover, but don't mix it in. Apple
pies should always be warmed before eating.
APPLE FRITTERS.—Make a batter in the following manner, and stir
into it sour apples sliced thin: Take one pint of milk, a little salt, a
pint of sifted flour, and two eggs; beat the yolks thoroughly, and stir
in with the flour; after the batter is beat sufficiently to break every
lump of flour, add the whites, which must be beat stiff enough to
remain on an inverted plate. Dip one table-spoonful of batter at a
time into boiling lard, turn them over when they rise to the top;
when browned on both sides, lay them in a colander to drain. Serve
hot, with maple syrup, or any sauce relished. Fritters should be
boiled in a shallow kettle, or deep spider, as they will fly to pieces, if
there is much depth of lard. Never stick a fork into cakes boiling
in lard, it makes them soak fat. Apple fritters are a dinner dish.
Common fritters are made in the same manner, omitting the apple.
BOILED OR STEAMED APPLES.-Wash rich flavored apples, take out
the core, and leave the fruit whole. Lay them in a steamer until per-
fectly tender; take them out, and pour over them sweet cream and
sugar, and serve for tea.
BAKED APPLES.—Prepare apples as above; lay them on baking-
tins, fill the holes from which the cores have been taken with sugar,
and bake without burning. Before putting the fruit on the table, sift
loaf sugar over them, and serve for tea.
BAKED SWEET APPLES are nice with cream alone. Some are fond
of them with bread and milk.
RICE APPLE DUMPLING.–Prepare apples as for apple dumplings;
wash rice, and put it in cold water with a little salt; let it boil five
minutes ; take enough of the rice to cover the apple. Have ready
pieces of cotton cloth, just large enough to hold one dumpling; cover
the apples half an inch thick with the rice; tie up the dumplings, and
boil or steam them half an hour, and serye with butter and sugar.
APPLE PUDDING.—Make a nice batter, (see BATTER PUDDING ;) pre-
pare apples as for dumplings; put the apples in a dish or basin, and
pour the batter over them, cover with a cloth, and steam an hour ;
serve with butter and sugar worked together until light and creamy.
APPLE TARTS.–For apple tarts, the apples must be sifted after they
ere stewed. When eggs are added, they are called apple custards.

APPLES.
235
GREEN APPLES.—Pies can be made in the same manner as though
the apples were ripe; it is not necessary to stew them, as many imagine,
after they are half grown; they will cook in the crust. If very
green, put into the pie a little water before baking. It often hap-
pens, that apples in the spring lose their flavor and become insipid;
when this is the case, add to each pie a piece of citric acid as large as
a filbert, dissolved in a little water. This must be done before baking.
HERMETICALLY SEALED IN Cans.—Have made air-tight tin cans;
fill these with apples peeled, quartered, and cored, and seal them tight.
Then perforate each can with a common awl; place them in a vat or
boiler, with just enough cold water to rise to the top of the can while
boiling. When the cans and fruit are the same temperature as boiling
water; drop some solder on the small holes, and take them from the
vat. If they are perfect, the ends will be drawn in, and remain so.
If not, they are imperfect, either in the exhausting, or can, and will
certainly burst the cans. If the leak cannot be immediately found,
the can must be opened to save it. If found, the same process of
exhausting must be gone over again. (See WATER BATH.)
HERMETICALLY SEALED IN BOTTLES.- Prepare apples as for cans.
Fill nearly to the cork with apples, then put enough filtered water in
each bottle to reach within one and a half inches from the cork. The
cork must be very tight, and well wired down. Place the bottles in
vats, containing sufficient cold water to reach the necks; heat the
water gradually. When the fruit begins to crack, take out the bottles,
and seal air-tight. If there has been no imperfection in sealing or
exhausting, the fruit will remain the same for years; but the slightest
amount of air will certainly burst the bottles. (See WATER BATH.)
DIRECTIONS FOR PRESERVING QUANTITIES OF APPLES FOR SPRING
SHIPMENTS.—Gather carefully, as directed in the first part of this
chapter, lay them as soon as gathered in a heap, eighteen inches
deep, and cover them with a light cloth or straw, where they will
soon sweat; when this has succeeded as desired, remove the cover-
ing, open the windows and doors, and cool them as suddenly as possi-
ble. When entirely dry, repeat this process exactly, and when
perfectly dry, pack in barrels and ship. If apples, when bought, are
found to be damp, empty the barrels and cool them suddenly, remov-
ing all decaying fruit. Fruit buyers would lose much less fruit, if they
could spread and dry apples as soon as received, when they should be
again repacked. Apples managed as above, can be sent to Europe

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with but little danger. The varieties, whose keeping qualities are the
best, should be selected for long voyages.
CHAPTER II.
PEACHES.
HERMETICALLY SEAL, PRESERVE, ETC.
REMARKS.—It would be impossible to mention the many excellent
varieties now grown for the dessert and table use of this delicious
fruit. Among the very early, Large Early York probably stands
among the first; then there is Early Tillotson, Early Purple, and many
others. Later comes Early Crawford, Le Grange, Rare Ripes, Red,
and Yellow; George, Old Mixon Free, and many others equally good.
For brandy fruit, Morris White is preferred before all others, and Snow
comes next; but these are often scarce; the trees being shy bearers.
Old Mixon Free comes next for preserves, etc.; although not as white
as the two last mentioned, it will do very well when the two first can-
not be procured. Use Freestone peaches always for preserves; they
are not only less trouble, but more tender, and not as liable to shrink.
BRANDY PEACHES.—Take one quart of water, a table-spoonful of
citric acid, and eight pounds of the best sugar; put the whole in a
preserving kettle, and set it over steam until the sugar is melted, and
the syrup becomes perfectly clear; should any scum arise, skim it off
when quite clear, let it cool until about blood-heat; then mix with
the syrup the same quantity of the best quality of white French
brandy; beat it well together, or the syrup will settle, being so
very thick as not to mix readily with the brandy; take perfectly
ripe, but not soft, Morris White, or some other white-fleshed
peaches; dip them in boiling water, just long enough to make the
skin slip from the fruit with ease. Pack as many peaches as
possible without breaking, in wide-mouthed bottles or jars, and pour
over them the brandy syrup, being careful to keep the fruit under
the syrup, which must not quite reach the cork. Leave a little syrup
until the next day, as the fruit will absorb so much as to make it ne-
cessary to fill the bottles again before sealing. Seal them perfectly,
and keep them in a cool, dark place, if possible.

PEACHES.
237
PEACHES PRESERVED IN SOUR SYRUP.-Take one quart of the best
wine or cider vinegar, four pounds good sugar, a teaspoonful of whole
cloves, one table spoonful of mace, and two table-spoonfuls of rolled,
not ground, cinnamon; melt the sugar in the vinegar and add the
spices; do not let it quite boil, as that destroys the acid of the vinegar.
Wash, and rub free from fur, perfectly ripe Freestone peaches, of
fine flavor, and small pits; they must not be soft, or they will break;
nor green, as then they will shrink; pack them in glass bottles or
jars, and pour over them the vinegar syrup; cork the bottles and set
them in water, about the same heat as the syrup is, after being poured
over the cold fruit; let them remain until heated through, which
will be after the water has boiled about fifteen minutes. It will be
best to wire down the corks, as the heat will force them out; seal
them when first taken out the water, and keep the jars in a cool place;
they sometimes mould, which will do no injury unless mixed with the
syrup, except to the top peach. Should the vinegar not seem sufi-
ciently acid, add a teaspoon of citric acid to the syrup.
Sour SPICED PEACHES.—Take hard peaches, of good flavor; wash
them in hot water and rub the skins with a harsh towel to remove the
roughness; stick into each peach three cloves, and pour over the fruit
strong vinegar scalding hot, seasoned with cinnamon, ginger, mustard,
mace, and nutmeg; do this three times; then take fresh vinegar, season
as above, slightly; heat it and pour over the fruit, which must be kept
under the vinegar, and corked tight; examine them often, as the
vinegar may become lifeless, and spoil the fruit.
SWEET SPICED PEACHES.--Select large Freestone peaches with large
pits, quite ripe, but not the least soft; remove the roughness of the
skin by friction; then halve the peach, and take out the pit; fill
the cavity with white mustard-seed, one pod of bird or cherry pepper
very small, or if these cannot be obtained, two kernels of black pep-
per, a few cassia buds, and a piece of mace; sew them up, pour
over them hot vinegar, three times; add to one quart of vinegar, one
pound of sugar; heat the syrup and pour it over the fruit; cover
tight and keep the peaches under the syrup; examine often, and keep
them in a cold place; if the fruit is very hard, after being scalded,
set the bottles in the bath until heated through.
PLAIN PEACH SAUCE.—Take five pounds of peaches, so ripe that
the skin will slip off without scalding or peeling with the knife;
mash them very fine; boil slowly one hour, stirring often; after which

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add one pound of sugar; continue to boil over a slow fire, often stir-
ring, until the whole becomes a dark mahogany color, free from
juice; pack it in jars that can be sealed tight while hot; dip a paper
in brandy, and lay on the top of each jar; then cork and seal tightly;
keep it as cool as possible. Use the sauce as soon as opened.
PEACH JAM.—Prepare the fruit as above; boil slowly one hour;
then add a pound of sugar to every pound of fruit; when finished, it
will be quite stiff. Pack it in wide-mouthed jars, and seal tight.
PEACH MARMALADE.-Prepare peaches as for jam, boil one hour;
mix equal parts of sugar with the jam; when dissolved, pass the
whole through a sieve; boil slowly two hours, being very careful not
to burn; spread it on plates and set it in a cool oven, where it
will dry but not burn, for a half-day, when it will be ready to pack
into moulds; cover the rnoulds with paper dipped into the white of
eggs, beaten as stiff as possible; it must be entirely free from juice,
of a dark mahogany color and clear when finished, sufficiently stiff to
cut with a knife; keep it cool; it is liable to mould, which can be the
more readily removed if a piece of paper, closely fitting the edges of
the jar, is pressed firmly on the marmalade before covering with the egg
paper. No air should be allowed to remain in the fruit, which
should be packed very closely; and as the marmalade is very thick, it
will require some care to accomplish it.
PEACH JELLY.—This can only be made by setting the syrup of
Peaches with isinglass or gelatine, as there seems to be but little
natural gelatine in the fruit.
PEACHWATER ICE.-Sweeten the juice of peaches; blanch and
pound fine the pits; stir them into the syrup; let the whole remain
two hours; to every gallon of syrup add one quart of water; strain
through a fine hair sieve, and freeze; should the ice be wanted in
haste, the pits can be scalded in the water to extract the flavor, and
strained into the syrup.
PEACH BUTTER.-Select very ripe peaches, peel, remove the pits,
and mash them; have ready rich sweet cider, reduced by boiling to the
consistency of molasses, (or four gallons to one;) add to each gallon,
after boiling, one pound of sugar; simmer the peaches in the cider,
and sugar until the whole is reduced to paste; allow a pint of the
molasses and sugar to three quarts of the mashed fruit. This is a

PEACHES.
239
southern mode of preserving peaches, and is very excellent; it is used
in the same manner as cider apple sauce.
BRANDY PEACH SYRUP.-Boil over steam until reduced to a mass,
two gallons of peaches, with the pits cracked; pour over them two
quarts French brandy ; cover tight and leave them over night; then
strain all the syrup from them, and add to every quart three pounds of
sugar, and a salt-spoon of citric acid ; bring it to a scald, pass it through
a jelly bag, and bottle it, cork and seal tightly; use it for jellies or
sauces,
DRYING PEACHES WITH SUGAR, No. 1.-Select rich flavored fruit,
quite ripe; take off the skin, and slice the peaches quite thin; spread
the fruit on plates, and scatter over it some coffee sugar; set the plates
in the oven until the fruit becomes hot; then dry slowly, either in
the oven, or sun; if the latter, heat it before packing away, to destroy
any insect eggs which may have been laid in the fruit while drying.
Pack in stone jars, and paste paper over the mouth; set the jars out
of the reach of mice.
ANOTHER METHOD OF DRYING PEACHES WITI SUGAR, No. 2.-To
five pounds of sliced peaches, take one of sugar, put them in a pre-
serving kettle until heated through; skim out the fruit, leaving the
syrup in the kettle; dry the peaches in the oven slowly, until the
juice is all absorbed ; boil down the syrup left in the kettle, as thick
as possible without burning; pack the dried fruit in jars, and pour
over it the syrup; paste paper over the mouth of the jar, and set it
in a cool dry place.
COMMON DRIED PEACHES, No. 3.-Remove the skin from dead-ripe
peaches of superior flavor; cut them in thin slices, string and hang in
the sun, or spread them thin on clean white wood boards to dry.
Fruit is best dried in kilns, but few have this convenience. Heat the
fruit in the same manner as recommended for dried apples; and pack
in paper bags.
STEWING DRIED PEACHES. -Follow the directions for stewing dried
apples; those dried with sugar will need no sweetening; save the
syrup left from preserved peaches, to use in seasoning dried peaches;
the only way to do it is to scald the syrup and bottle it hot before
it ferments.
PEACH LEATHER.—Take very rich sweet peaches, so ripe as to be
near decaying, but before decomposition has commenced, peel and

240
HOUSEKEEPER'S ENCYCLOPEDIA.
mash them fine; spread evenly on plates and dry slowly in the oven;
when dry, it will somewhat resemble sole-leather; roll it up and put it
away in paper bags; when wanted, cut it in small pieces, and soak
over night in only water enough to cover it. It does not need sugar
if the peaches are as sweet as they should be; if not, sweeten to taste;
it needs no stewing, and is excellent; it would be ready for tea if put
to soak in the morning. This is the best way of drying peaches,
as the flavor is retained almost perfectly; and not only this, but the
fruit can be saved without the expense of sugar, when too far gone for
the other methods of drying.
RICH PRESERVED PEACHES, HERMETICALLY SEALED.— Obtain, if
possible, Morris White peaches; if these cannot be had, some other
white-fleshed peach of fine quality; much depends on the variety of
peach used in making high flavored sweetmeats; rather use yellow
or red-fleshed peaches, than poor, tasteless whites; never use Clings,
if you can obtain Frees. Make the syrup in the same manner de-
scribed in the recipe Preserved Pears, allowing one pound of sugar
to one of fruit; the fruit should be fully ripe, but not in the least
soft; stone hard peaches, make a very poor preserve; scald the fruit
in boiling water to remove the skin, but be careful it does not cook;
when the fruit is in the proper state, dipping the fruit will be sufi-
cient; care must be taken in this, or the fruit is ruined. Lay each
peach in cold water as soon as peeled; when the syrup is in the clear
state, put enough fruit in the kettle for two bottles, which must be
prepared as described in preserved pears; let the fruit remain in the
syrup over steam, long enough to become heated through ; then lift
each peach one by one, with a spoon or silver fork; fill the bottle
two-thirds full of fruit, and fill with the syrup; blanch one dozen
peach pits to every quart of preserves, and lay them in the top of the
bottles; cover over the bottles, so that flies cannot get in during the
night; the next morning, fill the bottles within one inch of the top
with syrup left for that purpose; cork with close-fitting corks, of the
best quality, and wire them firmly ; set the bottles in cold water, and
heat gradually ; let the water boil five minutes with the fruit in, if
cut in halves, and ten if preserved whole; have ready rosin and
bees-wax melted together, to seal over the corks, which must be done
very particularly ; let them remain until perfectly cool, then turn
them over the corks down, and examine closely; if no moisture escapes,
they are well sealed, and will never ferment, even if kept for years.
This sweetmeat is far too rich for common use. Don't forget to label

PEACHES.
241
and date the bottles. It is well to put them in a cool, dark, and dry
place; they will be less apt to mould if kept in the dark.
NATURAL PRESERVED PEACHES, HERMETICALLY SEALED, No. 3.-
Prepare the fruit in the same manner as for rich preserved peaches.
Blanch the same amount of pits for each bottle. Weigh the fruit,
and allow a half-pound of sugar to one of fruit. To every three
pounds of sugar allow one pint of water, in which a half-teaspoonful
of citric acid has been dissolved ; prepare the syrup over steam in
the same manner as described in PRESERVED APPLES. When melted,
it will be about three pints. Have the syrup ready before the fruit
is prepared. Halve the peaches, and put them in quart bottles, not
so as to crowd, but pretty full; lay the hollow side down, as they will
pack better. Pour over the syrup either cold or hot as convenient.
Lay in the blanched pits, cork tightly, and wire firmly. As soon as
the bottles are all ready, place them in the water bath, in cold water,
which must be within three inches of the cork. After the water
boils, let the fruit remain in the bath a half hour. Then seal imme-
diately, and when cool turn them up to test the sealing. Set them in
a cool, dry, and dark place, where they can be examined without
trouble; label and date the bottles. This fruit retains more of the
peach flavor than the former, and is a very fine sweetmeat; good
enough for all occasions. (See WATER BATH.)
PEACHES TO PRESERVE ELEGANTLY, HERMETICALLY SEALED.-Se-
lect the fruit after it is colored and flavored, but perfectly hard. Rub
them with a small brush without bruising the skin; do not peel the
fruit. Put them in cold water in an enamelled kettle, set it over
steam until the water reaches to the heat of 140°; have ready a weak
syrup, lay in the peaches, heat to 140°, and keep the syrup that heat
one hour without increasing. In the mean time make a rich syrup
with one pint of water, half a teaspoonful of citric acid, and three
pounds of the best loaf-sugar; heat it over water; when dissolved, bring
it to a boil, skim and strain it through a fine sieve; put it back in the
kettle, and place it over hot water. Have ready wide-mouthed jars,
pack the fruit closely without breaking, fill the bottles to within one
inch of the cork, pour over them the syrup while hot, cork them, and
let them remain one day; press the fruit under the syrup, wire the
corks, set them in the bath, bring the water to boiling heat, let them
boil ten minutes, and seal tightly. This is the most elegant manner of
preserving peaches; the fruit retains its color and flavor, and will re-

242
HOUSEKEEPER'S ENCYCLOPEDIA.
main perfect any length of time. The receipt originated with the
writer, and is for the first time made public. No person can preserve
well without using a thermometer. Dip it in the syrup, or water,
above the bulb of quicksilver ; it will not break. If used carefully,
they will last for years; for culinary purposes, they should be cased
in japanned tin.
VERY PLAIN PEACH PRESERVES, HERMETICALLY SEALED. - Pro-
ceed in every way as described in NATURAL PRESERVED PEACHES, ex-
cept in the richness of the syrup, which has only half the sugar.
Make it thus: Weigh for every pound of fruit a quarter of a pound
of syrup. It will not be necessary to use the acid; the syrup being
so thin, there will be no danger of the sugar becoming crystallized.
To four pounds of sugar, take one quart of water, and divide the
syrup equally with the fruit.
PEACH JAM FOR TARTS, HERMETICALLY SEALED, No. 1.-Take
very ripe sweet yellow peaches, mash fine, and pass them through a
sieve. Have ready quart cans air-tight; fill them within one inch
of the top and seal up ; after piercing the cans with an awl, place
them in a water bath filled to within two inches of the top of the
can with cold water, which must be gradually heated. Let them
boil one hour, or until the jam is forced out the small aperture;
then seal up, and take them from the bath ; examine the cans as
soon as cool. If the ends are well drawn in, they are thought to be
perfect, although it is not always the case. (See TESTING CANS.)
PLAIN PEACH JAM FOR THE TABLE, HERMETICALLY SEALED, No.
2.-Mash fine good flavored peaches, put them into a preserving
bottle over steam, and let them become very hot. To eight quarts of
jam put four pounds of sugar. Stir it in the jam while hot, when
entirely dissolved; fill quart cans to within one-quarter of an inch
of the top. Have the caps sealed on while hot. Place them in the
hot water bath, and pierce the caps before the water boils; let them
boil ten minutes hard, if the cans are hot when put in-if cool, twenty;
solder the aperture before taking them from the water. Examine
when cold. This is very fine, the flavor is retained nearly perfect.
Tin cans should always be marked in some way before the caps are
sealed on. A good way to do this is to dissolve nitrate of silver in
a little rain water, and with a sharp-pointed stick write the name,
kind of fruit, and when put up, upon the side of the can, so that if.

PEACHES.
243
they are packed one above the other, it will not be necessary to take
the whole down to find the one wanted.
PRESERVED PEACHES IN CANS, HERMETICALLY SEALED, No. 4.-
Peaches can be preserved in cans just as well as bottles, but is more
trouble to persons generally, as they must either send the cans to the
tinner, or he must come to the house, to solder on the caps. Many of
the self-sealing cans are used now, but are quite expensive, and no tin
is certain more than a year. Those with lead caps are very danger-
ous to use; as the lead and acid often forms acetate, or sugar of lead,
a deadly poison. No one can be certain in earthen that the fruit is
free from air, and if not, it certainly will ferment, unless very rich
and thoroughly impregnated with sugar.
FRESH PEACHES, HERMETICALLY SEALED, No. 1.-Take fine-flavor-
ed fruit, remove the skin by scalding, and lay them in water until
wanted; fill the cans almost full, packing the fruit pit side down;
put in each quart can a half-pint tumbler half full of water, and a
quarter of a pound of the best sugar. After they are sealed and
pierced, place them in the bath, filled to within two inches of the
top of the can with cold water. Heat until the water becomes boil-
ing hot, if heated in a kettle over a slow fire; if by steam, let them
remain in the bath half an hour after the water reaches 170°, which
can be known by testing with a thermometer. Solder the aperture
as soon as possible after this takes place, as more cooking impairs
the flavor of the fruit, and take the cans immediately from the bath,
and turn them bottom side up. Notice if any of the cans make a
noise; if so, they probably leak. To ascertain this, place the can on
the stove a short time, and the juice will appear in the leak, which
must be immediately soldered up. Be very careful that the can does
not become too hot, as it will burst, and be apt to burn those near.
When it looks at all swollen take it from the stove. If no leak is
shown, set it aside for further inspection. Leaks can be often found
by careful examination of the can without putting on the stove, and
when this can be done, of course it is the best method. When the
air is fully exhausted, and the can air-tight, the peaches will be just
as good years after as when just put up. But if, on the contrary,
the exhaustion or can is the least imperfect, sooner or later the fer-
mentation will burst the can. So that, if the leaks cannot be found,
it is the best policy to use the fruit immediately. This will save
both can and fruit. (See TESTING CANS.)

244
HOUSEKEEPER'S ENCYCLOPEDIA.
FRESH PEACHES WITHOUT SUGAR, HERMETICALLY SEALED, No.
2.- Prepare the fruit and exhaust the air from the cans in the same
manner as in TABLE PEACTIES. Put in each quart can half a gill of
filtered rain, or clean soft water, but no sugar. If used for the table,
add sugar to the taste when wanted. Peaches prepared in this
manner make delicious pies.
Pracu PIE.—Line a deep pie-plate with nice paste; peel and
halve as many peaches as will fill the plate; add a piece of butter the
size of a walnut and a little sugar, be careful not to get it too sweet,
and dust over a little flour. Cover with the paste and bake in a mod-
erate oven. When the paste is baked, the fruit will be. Some serve
with cream, but it is good enough without. Serve fresh. They may
be made as tarts, without heating the fruit.
PLAIN PEACH PUDDING, No. 1.-Line a pudding-dish with plain
paste; peel as many peaches as the dish will contain whole; put the
fruit in the dish ; sift over a very little sugar; add two small pieces
of nice butter, a half-pint of water, and a sifting of flour. Cover all
with a nice paste, and serve with sugar and cream. (See Rico PEACH
PUDDING, Nos. 3 and 4.)
PLAIN PEACH PUDDING, No. 2.- Make a nice batter, put whole
peaches after peeling in a shallow pudding-dish; pour over just
enough batter to cover them. Serve with sugar and butter worked
together to form a cream.
CHAPTER III.
PEARS AND QUINCES, HERMETICALLY SEALING, ETC.
PLAIN BOILED PEARS. —Take the common French, or any small-
sized acid pear; wash and wipe them clean, leaving on the stems.
Put them in an iron kettle. To about half a peck of pears put a
quart bowl full of sugar, and a teacupful of water; cover them, and
boil over a slow fire until thoroughly cooked. Maple-sugar is the
best, but any other will do.
PRESERVED PEARS.-Peel small-sized pears, leave the stem one
inch long, weigh them, and allow one pound of sugar to one of fruit;

PEARS AND QUINCES.
245
put one pint of water and one teaspoonful of citric acid to every four
pounds of sugar. Melt the sugar and acid slowly over stean; when
melted let it boil up once, then skim the syrup well and keep it over
the steam until wanted. At the same time the syrup is in the
process of preparation, have the pears boiling in a preserving-kettle
in sufficient water to cover them, in which is dissolved citric acid
sufficient to taste quite acid. When so tender that a straw
can be run through them, take them out and put them in the
syrup, where they must remain about twenty minutes. Have ready
some glass jars or bottles with mouths large enough to take in the
fruit without breaking; put them in cold water, and boil them; put
the fruit into the bottles while they are hot. This is done for two
objects: first, to prevent the hot preserves from breaking the bottles,
and secondly to prevent the fruit from fermentation by the cold air.
Cork tight, and seal up each bottle while the syrup is boiling hot.
Be careful to seal perfectly tight; a hole no larger than a cambric
needle will do as much mischief as one much larger. Put cotton
wadding over the fruit, as described in the directions for PRESERV-
ING APPLES. Label and date the jars; keep them in a cool, dry, and
dark place, where they can be seen without disturbing the bottles.
(See observations on mould in the recipe for PRESERVING APPLES.)
Stewart's No. 1 granulated is not only the best, but cheapest sugar
to use in preserving fruits of every description. All fruit should be
thrown into water as soon as peeled, to prevent its turning dark from
the rust of the knife.
BRANDY PEARS.-Prepare and boil the fruit as for preserves.
Make the syrup in the same manner; let the pears lie in white
French brandy over night, covered close. In the morning take equal
quantities of the brandy and syrup; beat them together until thor-
oughly mixed; put the fruit in bottles, strain and pour over them the
prepared brandy syrup; cork and seal tight. It is very important to
keep the fruit under the syrup. Label and date; keep in a cool, dark,
and dry place.
GINGER PEAR.--Prepare Virgaloo pears as for preserves, except
they must be cut into about four equal parts. Make a syrup as rich
and in the same proportion. Take green ginger, scrape it clean, put
to every pound of pears one quarter of a pound of ginger, boil it with
the pears, until tender, then put it in the bottles with the fruit, and
the same number of slices in each bottle. Prepare the bottles and
put up the fruit in the same manner as preserved pears.

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LEMON PEARS.- Prepare and boil Virgaloo as for ginger pears;
make the syrup as for preserves, and flavor high with lemon; su-
perior extract, and citric acid are much better than the fruit, in giving
lemon flavor, as the peel is apt to be bitter. Put up the fruit in the
same manner as described for preserves.
PICKLED PEARS.—Prepare pears as for preserves, boil until tender;
stick into each of them three or four cloves; take one quart of wine,
or strong cider vinegar, four pounds of sugar, half an ounce of cinna-
mon broken into pieces two inches long, a quarter of an ounce of
mace, and half an ounce of dry ginger scraped and washed clean.
Put all into a preserving-kettle, let it remain over steam where it
nearly boils two hours, then dissolve a teaspoonful of citric acid in a
little of the syrup, and stir it in while hot. Put the fruit into the
syrup a half hour, then bottle, cork, and seal tight. Keep in a cool
place, the same as other preserved fruit. This is not a proper pickle
for dinner, it should be served for tea and suppers. They can be
pickled also with or without sugar or spices, for sour pickles.
HERMETICALLY-SEALED FRESII STEWED PEARS. —Wash and wipe dry
small-sized pears; boil until quite tender. Make a light syrup of
either maple, or No. 1 coffee sugar, to the proportion of four pounds
to one quart of filtered or clean rain-water; add one teaspoonful of
citric acid. Have ready tin cans perfectly air-tight, fill the cans
nearly full of the boiled fruit, pour over it the prepared syrup, allow-
ing a half-pound of sugar to every quart can. After the tinner has
soldered on the caps, pierce the can with a small awl, set them in
cold water, and heat gradually. Let them boil one hour, and then
solder up the small holes. The water must only reach the top of the
can while boiling. When cool examine the cans; if the ends are not
drawn well in the can is imperfect; if they are, they will generally
prove perfect, though not always, as sometimes the leak is so small,
and perhaps stopped by sugar for the time being, as not to show air
until the fruit is soured, which is shown by the swelling of the can,
which will burst unless opened. (See WATER Bate and TESTING CANS.)
TO PRESERVE PEARS WITHOUT SUGAR.—Prepare and exhaust the
air from the fruit in the same manner as in fresh stewed pears, using
a half-pint of filtered water to every quart, instead of syrup.
PLAIN PRESERVES HERMETICALLY SEALED.—Cheap preserves can
be made and preserved by the same process as described. To every
pound of pears, peeled, quartered, and cored, take a half-pound of

PEARS AND QUINCES.
247
sugar, and to every three pounds of sugar one pint of water; this will
make three pints of syrup; divide it equally on the fruit, allowing a
half-pint of syrup to every pound of fruit. Put the fruit in cans hot;
put the cans in boiling water as soon as sealed, and let them remain
one half-hour; then solder the small holes, and take out of the water
immediately. Cans must be marked in some manner before sealing,
or mistakes will often occur, as it is impossible to designate them
afterwards.
BAKED PEARS FOR WINTER, HERMETICALLY SEALED.-First boil
the pears, with the skin and part of the stem on, until tender; have
ready a strong syrup of maple-sugar flavored with citric acid. To
one quart of syrup add as much salt as will lie on a five-cent piece;
put the pears into the syrup, let them bake until shrivelled a very
little; dip the syrup over them often, and when ready can them, and
exhaust the air. The syrup should be equally divided, and poured in
the cans. These will be found superior. Bottles may be used instead
of cans; cork and wire them before exhausting, and seal hot.
QUINODS.—The large orange quince is the best for family use.
Let them hang on the bushes until after frost. If gathered and laid
in a cool place they may sometimes be preserved several months, and
in other seasons they decay soon. Never preserve them until a few
show signs of decay.
TO PRESERVE QUINCES.-Boil them in water slightly acidulated
with citric acid; have ready a syrup prepared with one pound of
sugar to one of fruit dissolved in water in the proportion of one pint
to four pounds, and a teaspoon of citric acid. Place the quinces in
the syrup when boiled perfectly tender, heat them to boiling heat, fill
the bottles while the fruit and bottles are both hot, cork and
seal immediately. They may be preserved whole, in quarters,
or in rings. They will ferment badly if the sealing is the least
imperfect. Turn the bottles upside down if the fruit rises.
TO PRESERVE QUINCES HERMETICALLY SEALED IN CANS OR BOTTLES.
-Proceed as directed for pears, except they must be peeled and cored.
Quinces are pickled and brandied the same as pears. They may be
put up without sugar for dinner desserts. In our opinion this is their
best use. Use cans or bottles, as preferred. If in bottles, wire the
corks before placing the bottles in the bath.
QUINCES FOR DINNER DESSERT.--Quarter the fruit, and boil or

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steam them until tender, and serve with rich cream and loaf-sugar.
They are also baked and used in the same manner.
QUINCE MARMALADE.-Boil the quinces, with the peels and cores,
in as little water as will cover them. Press the pulp through a sieve,
and allow one and a fourth pound of loaf-sugar for every pound of
pulp; boil gently, stirring constantly, until it is reduced to a stiff
mass, after which pack it in small jars and cover it with paper wet
with the white of an egg. If of proper consistency it will cut like
cheese.
QUINCE JELLY.-If quinces are high, a jelly may be made of the
peels and cores; but if the fruit is plenty, boil the whole of it.
Cover the fruit and boil until tender; then drain all the juice from
the fruit, and allow a pound of the best sugar for every pint; boil a few
moments, and put it in moulds. If the jelly appears cloudy, strain it
through a flannel bag, after the sugar is dissolved, before it boils up.
If the cores and peels are used alone, the jelly will be very stringy.
To DRY QUINCES OR PEARS.-Peel, and cut them in thin slips;
string and dry them in the sun; soak them over night, and stew in
the same water.
CHAPTER IV.
PLUMS.
HERMETICALL SEAL, PRESERVE, ETO.
REMARKS. Only the finest are fit for the table in their natural
state, and even these should be served as a third or fourth course,
and eaten with moderation. Among the most popular of these are
the green and yellow gage, Washington, Coe's golden drop, purple
favorite, Lombard, etc. Among the finest flavored for preserves,
jams, jellies, tarts, etc., are the damsons. The winter damson is the
finest of all, a very small purple plum, with small pit, fit only for
preserving, being in its natural state very astringent. It is the very
latest plum, and it is said to be the only variety not troubled with
the curculio.
TO PRESERVE WINTER DAMSONS.-After looking over the fruit,
and throwing out all poor-looking plums, wash and wipe them clean,

PLUMS.
249
pierce every plum twice with a coarse needle; weigh the fruit, and
allow for every pound, the same in weight of sugar of the best
quality, rolled fine; begin with the sugar, and put alternate layers of
it and fruit in an enamelled preserving kettle. Set the kettle over
a boiler of hot water, cover tight, and let it heat gradually. When
there is reason to think the sugar is dissolved in the juice, stir up the
sugar and the fruit together, being careful not to break the plums any
more than the steaming has already done; let the kettle remain over
the steam covered tightly, until the whole is heated through, and the
fruit completely saturated with the sugar. Bottle it while in a boil-
ing state, according to directions given before in other preserves.
Place cotton wadding of the best kind soaked in brandy on the top
of each bottle, which should be pressed down so as to admit the
syrup to rise a little above it, but no fruit. This is to prevent mould,
should any form, from doing injury to the fruit. Examine daily;
should any air bubbles form, either the fruit has not been heated
through, and put up boiling, or not sealed tightly; in either case it
would ferment. Take off the wax from the corks, place the bottles
in cold water on wood; if placed on iron they would be apt to crack;
heat gradually and boil slowly a half-hour after the water becomes
boiling hot; have ready new corks, and seal tightly. If much sour,
take the corks from the bottles before putting in the water, or they
will burst; if any foam rises while heating, put the fruit in the pre-
serving kettle, and boil hard a half-hour; it will only be fit for tarts,
and most certain to ferment again if sealed ever so well, but if prop-
erly done at first, it seldom needs heating over. This preserve is not
as beautiful as some others, but is probably the very best flavored of
the plum, retaining its freshness, while it remains without fermenta-
tion for years. It is particularly relished by invalids. Should the
preserve not be in a fit state for bottling the day commenced, it can
be left in the kettle over night, and heated over steam in the same
inanner as at first.
PLUM JAM.—Take any variety of plum desired, steam them in an
enamelled kettle until heated through; strain off the juice, and pass
the pulp through a fine sieve, boil one hour, stirring constantly; if
it burns it is ruined; weigh, before boiling, the pulp and juice, dis-
solve the same weight of the best sugar rolled fine in the juice; when
entirely melted, add this to the pulp, beat it well together, and let it
boil one minute; have the moulds ready, which must not be glass; pour
in the jam, filling the moulds quite full, and set them in a slow oven
11*

250
HOUSEKEEPER'S ENCYCLOPEDIA.
twenty-four hours. Wooden moulds will do lined with paper; when
the jam is used, wet the paper in a little warm water, and take it off.
Plum PASTE.---Boil tart plums in their own juice until quite tender,
take out the pits and pass the pulp through a wire sieve, boil gently,
stirring constantly one hour; stir half the weight of the pulp, before
boiling, of sugar in the pulp, and boil one minute; have ready
shallow earthen plates, a square shape to be preferred; pour the
paste in this, not over a quarter of an inch thick, and dry slowly in
the oven, being careful not to burn it. When dry turn it out, and pack
the paste away carefully; these are used to cut in rings, or any other
form for ornament to cakes, ices, whips, etc.
Plum COMPOTE.—Prick the fruit with a needle, and throw them
in cold hard water, let them lie as long as it will take to boil a pan of
water; into this they must be thrown as soon as it boils. When the
fruit rises to the surface, skim it out, and throw it again in cold water.
Prepare a syrup and boil them up in it, set it to cool, and boil again
and again. If not wanted for immediate use, put it, while hot, in
bottles, cork and seal as other sweetmeats.
GREEN GAGES, HERMETICALLY SEALED, No. 1.-Select quite ripe,
not soft but perfect fruit, prick them with a needle on opposite sides,
throw them in hot, not boiling water, off the fire, let them remain in the
water five minutes; have ready cold water, skim them out, and throw
them in it, and let them remain until cold; lay them on a hair sieve
to drain, pack the fruit in strong bottles, holding about one quart,
with mouths large enough to let the fruit in without bruising; leave
a space between the fruit and cork, of two inches. Have a syrup pre-
pared in the following manner: To one pound of water, take two of
sugar, dissolve the sugar over steam until clear, use only the best sugar;
add to each pound of water a piece of citric acid as large as a hazel-
nut; pour the syrup on cold; wire the cork well down, let the syrup
cover the fruit well, leaving nearly two inches space in the bottle;
place them in the water-bath cold, which must always have a wooden
bottom for the bottles to stand on; heat gradually, and let them boil
until the fruit shows signs of cracking, or (as it is sometimes the case
that it does not crack) a half-hour is long enough to boil them,
counting the time after the water becomes boiling hot; seal perfectly,
and set them in a cool, dry, and dark place, not forgetting to label
them. Examine for a week or so, to see if all is right, and turn them
upside down three times each week for a month.

PLUMS.
251
GREEN GAGES, HERMETICALLY SEALED, No. 2.-Prick sound ripe
fruit, pack it in jars or bottles as above, without scalding. Make a light
syrup in proportion of four pounds of sugar to one quart of water;
pour it on the fruit cold, cork and wire as directed; boil in the water-
bath three-fourths of an hour unless the fruit cracks, if so, less.
GREEN GAGES, HERMETICALLY SEALED, No. 3.— Throw gages in
boiling water until the skin cracks and loosens; strip off the skin, pack
in jars, and proceed as above, boiling twenty-five minutes, unless the
fruit appears like melting. Make the syrup with five pounds of best
sugar to a quart of water, and a small teaspoonful of citric acid.
Any plum can be prepared in this manner, only observing, that the
more juicy the fruit, the stronger the syrup should be, and the
larger, the longer time in heating through.
GEBRANDY GAGES.-Wash and wipe dry green gages, prick them on
opposite sides, pack in bottles or jars with large enough mouths to
let the fruit in without pressing; pour over just sufficient good white
French brandy to cover them, cork tightly, and let them stand two
days; should the fruit absorb the liquor so as to leave any un-
covered, pour on a little more brandy, but no more than is necessary.
Then pour off the liquor, and stir gradually into every pint, a pound
of sugar; dissolve it well, and when quite clear, fill the bottles as full as
possible without touching the cork; cork tightly, and paste over the
cork a paper wet with the beaten whites of eggs; put what syrup is
left, if any, in a bottle; cork, and seal in the same manner; in a few
days examine the bottles; if the fruit has absorbed the syrup so as to
leave the fruit exposed, fill up again, and seal very particularly with wax,
so as to be able to turn the jars up if necessary. Don't forget the labels.
BRANDY GAGES, FRENCH METHOD.-Pick the fruit when quite hard,
but ripe, and pack it in jars. Take white French brandy; to every
quart add five ounces best refined sugar, cork and seal perfectly tight,
with brittle wax.
BRANDY GAGES, No. 3.-Fill the jars as above described, prepare
very rich syrup, let it cool to blood-heat; mix in the proportion of
one-third syrup to two of brandy, mix thoroughly; fill the bottles as
for other brandy plums, cork, and seal perfectly. If any syrup is left,
bottle and cork it for future use. If the skins are tough, remove them.
BEST BRANDY PLUMS, FOR FAMILY USE.-Weigh eight pounds of
the best loaf-sugar, divide it in two equal parts; put half of it in a

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porcelain preserving kettle with one quart of water and a teaspoonful
of citric acid; set it over steam until the sugar melts, then let it boil
up once, take off the scum, and set the kettle from the fire; have
ready about eight quarts of plums, (green gages are the finest for brandy
fruit;) having looked them over carefully, washed, wiped, and pricked
them, lay them overnight in the kettle, being careful that the fruit is
wholly covered with the syrup; the next morning set the kettle
over steam until the syrup is nearly boiling hot; take out the fruit,
and add the other half of the sugar, and another teaspoonful of the
acid ; let it dissolve gradually over steam, and take off all the scum
that rises. While the syrup is thickening, have the plums soaking in
just enough white French brandy to cover them; let them be covered
as tightly as possible; a bright tin pail with a tight-fitting cover, is
as good as any thing for this purpose; when the syrup is clear, set it
to cool; when it has become cold enough to prevent the evaporation
of the brandy, mix with it three quarts and one pint of brandy; the
brandy should be measured before it is put on the fruit. Mix the
brandy and syrup thoroughly, passing it through a fine hair sieve, to
prevent the syrup and brandy from separating; fill the jars or bottles,
which have a mouth large enough to let in the fruit without bruising;
fill up the bottles so as nearly to touch the cork; put in the corks,
and let them stand until the next day; bottle and cork tightly the
syrup left; if the fruit absorbs the syrup so as to uncover the fruit,
fill the bottles again; cork and seal with brittle wax, so perfectly,
that the bottles will not leak when turned upside down; label and
set them away.
To HERMETICALLY SEAL AND PRESERVE EGG PLUMS.--Select fruit
quite ripe, but not soft; wash, and wipe them dry ; leave on a short
piece of the stem; prick the skin, with a common-sized needle, in many
places. Have ready water, boiling hot; take the kettle from the fire;
throw in the fruit in the proportion of four quarts of fruit to eight of
water; be careful to sink the plums, as they will be scalded only on
one side if floating, and when they crack slip off the skins; prepare
the day before, the syrup in the following manner: Take the weight
of the fruit in the best loaf-sugar; and divide it in two equal parts;
dissolve half the sugar in the same weight of water, with a little
citric acid, and take off the scum as it rises; when quite clear, set
it off to cool; if made in a porcelain kettle, it can stand in the
vessel in which it was prepared overnight without harm; put the
fruit in the syrup over steam until it feels quite hot, but do not boil it,

PLUMS.
253
as this will break the fruit; take off the kettle, and let them become
cold, keeping the fruit constantly covered with syrup; set it on again,
and again, in the same manner until the syrup has penetrated the fruit
to the pit; then take it out; and after it has been well drained, pack it
in a jar, with a mouth large enough to let in the fruit without press
ing; add to the syrup the remainder of the sugar, and a lump of
citric acid as large as a pea; to every two pounds of sugar, add the
pits of peaches or plums blanched, in proportion of six pits to every
pound of sugar, and let the syrup boil slowly five minutes; take it
off, and skim it well; cool a little, and pass it through a fine sieve
without pressing; fill the jars with the syrup nearly full, and cover
them over to keep out insects; the next day examine the bottles, and
if the fruit is not well covered with syrup, add more; leave less than
two inches space, if the bottle is just large enough to admit the
fruit, and less if larger; cork and wire tightly; placc the bottles in
the water bath to remain after the water boils one hour, unless the
fruit looks like breaking; when this happens, take out the bottles,
and seal them immediately. Any large plum, apricot, or nectarine,
can be preserved in the same manner.
FRENCH METHOD OF PREPARING NECTARINES AND APRICOTS. - Take
fruit not too ripe, make a small slit at the stem end and push out the
stone. Simmer in water until about half done, and afterward throw
them into cold water; when they have cooled, take them out, and
drain them. Put the fruit into the preserving pan, with sufficient
syrup to cover them; let them boil up three or four times, and skim
well, remove the fruit from the fire, and pour it into an earthen pan
until the next day. Boil it in this manner three successive days, and
they will be finished. Examine the syrup; if too thin, add a little sugar,
unless there is enough syrup for the fruit; in that case, boil it down
until of the right consistency. Put the fruit up hot, and seal tightly.
TO PRESERVE THE COMMON BLUE PLUM.–After weighing the fruit,
throw it a little at a time, in boiling water to loosen the skin, slip it
off; weigh the same amount of sugar, granulated is the best, and pack
the fruit in layers in a preserving kettle, as directed in preserving
winter damsons. They will not need quite as much cooking, on
account of the skin being off the fruit; put them up in the same
manner as the damsons. Horse, or any other coarse plum, can be
preserved in the same way.
PLUM SYRUP AND JELLY.-Heat damson plums over steam, until

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scalded through; drain off the juice, add one and a half pound of
sugar to every pound of juice; heat the juice to boiling heat, and stir
in the sugar; let it boil a moment only. If it does not become solid,
heat it over, and as soon as boiling hot pour it into bottles prepared in
boiling water as before described, and seal them up while hot. When
wanted for jelly, if not solid, dissolve in warm water, either isinglass
or gelatine, in the proportion of four ounces to a pint of water, and
strain it through a fine sieve; this will make four quarts of jelly, if dis-
solved in that quantity of the bottled syrup, firm, and hard ; but it will
melt in a warm room, or in summer heat. It makes nice syrup for
ices, puddings, etc., and often jellies firm.
PLUM ICE.—Prepare the juice of the damson plum as described,
allowing one pound of sugar to each pint of juice. When wanted,
add as much water as syrup; blanch and pound to a paste a few
kernels of the fruit; mix them well through, and freeze smoothly.
Apricot ice, is made in the same manner.
PICKLED Plums, SPICED, No. 1.-Wash and wipe dry perfect
plums, leave a short piece of the stem on the fruit. Prick them pretty
thoroughly with a needle, about number six. Have ready prepared
vinegar very strong, heated over steam to nearly boiling heat, in
which is put cloves, cinnamon, mace, and green ginger root if to be
had, if not dry, in the following proportions: one quart of vinegar, a
teaspoonful of mace, half as much cloves, a table spoonful of cinna-
mon broken about as large as cloves, and as much ginger scraped free
from the bark if green, half as much if dry. Put a part of the fruit
in the vinegar; let it remain a few moments, not long enough to
crack them; take them out, and pack in jars; when all have been
scalded, tie over the mouths of the bottles thin cloth, and turn them
up to drain ; measure the juice and vinegar, allowing three pounds of
sugar to every quart; mix all together, and when the sugar is entirely
dissolved, pour the syrup over the plums; let them stand until the
next day; then cork and wire them, and put the bottles in the water
bath. If small plums, let them boil ten minutes, and seal up. If egg,
or other large plums, a half hour. To be served for tea or at supper,
and parties, in pickle shells.
Sour PICKLED PLUMS, No. 2.- Pour over pricked plums hot spiced
vinegar, four different times, on successive days, and seal tightly. If
the vinegar loses its strength, take fresh ; the fruit should be very
hard ; serve with meats.

PLUMS.
255
PICKLED PLUMS, No. 3.-Prepare the plums as for No. 1. Take
one quart of ten per cent. vinegar; dry ginger root broken up;
about two table-spoonfuls green, one half a teaspoon of cloves broken
twice, a teaspoon of broken mace, and two table-spoons broken cinna-
mon. Heat the vinegar, and pour it on the spices hot; cover tight,
and let it stand all night. In the morning strain it through a jelly
bag, and add two pounds loaf sugar; let it gently boil and remove the
scum. Take off the syrup, and when nearly cool, put the plums in it.
Let it stand until the next day. Then remove the plums to the bottles;
strain the syrup, and cover the plums with it. Cork, and wire the
bottles; set them in cold water, and heat gently. When the water
has boiled fifteen minutes, take them from the bath and seal tightly;
serve for tea and parties.
HERMETICALLY-SEALED NATURAL PRESERVED PLUMS.—Prepare the
fruit as for other preserves. Pack them in bottles; allow a half pound
of sugar to one of fruit. To every three pounds of sugar, take one
pint of water, and a half teaspoonful of citric acid, dissolved in the
water; stir gradually the sugar into the water, which must be melted
over steam; take off all the scum ; when clear, pour it over the fruit,
which must be equally divided in the jars, so as to portion the syrup
alike; have ready blanched kernels of plums or peaches; put in each
bottle a dozen, and let them stand until the next day. If the fruit
absorbs the syrup, so as to uncover the plums, add more. Leave less
than two inches space. Cork, wire, and place in the water bath ; let
them remain one hour at a temperature of 180°, unless the fruit ap-
pears like cracking, then seal tightly, etc., as directed for other fruits.
NECTARINES AND APRICOTS TO PICKLE.—Proceed exactly as in
pickled peaches. Keep in a cool place, and examine frequently.
HERMETICALLY-SEALED Plum PIE FRUIT IN BOTTLES.—Select quite
hard fruit, (gages are the finest for this purpose.) Fill the bottles
(which should be the kind designated Pie Fruits) to within two inches
of the cork, shaking them down, so as to get in as many as possible.
Fill up, with filtered rain-water, to within one and a half inch of the
cork; wire the bottles well, and put them in the water bath. Let
them remain a half hour at a temperature of 180°, unless the fruit
shows signs of cracking. To ascertain this, examine those in the
hottest place often, after the heat has been up to 180° ten minutes.
The riper the fruit, the sooner it will heat through, which is all
that is wanted. Seal very carefully. Examine often; for although

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HOUSEKEEPER'S ENCYCLOPEDIA.
fruit, put up in this way, cannot be recovered if imperfect, the bot-
tles may be saved, and mischief to other fruits prevented, by timely
opening, as they will certainly burst, if not perfect. See that the fruit
is under the water, and turn them often. It often moulds by the ac-
tion of light, the reason of which is unaccounted for by chemists.
(See Mould, in another part of this book.)
HERMETICALLY-SEALED PLUM PIE FRUIT IN TIN Cans.—Fill each
can full without shaking much; put as much soda in a quart can, as
will lay on a sixpence; add a half pint of filtered rain water. Solder
on the cap, pierce each cap with a common awl; place the cans in
the water bath ; heat gradually; after the water reaches the heat of
180°, (which must not cover the cans) let them remain froin twenty
to thirty minutes, after which time the fruit will be ready to close;
drop upon the aperture solder, and take them from the bath. Ex
amine the cans as directed for other can fruit. (See TESTING CANS.)
HERMETICALLY-SEALED TABLE PLUMS. These are put up as above,
without soda, and the addition of a pint tumbler full of granulated
loaf-sugar. (See TESTING Cans.)
HERMETICALLY-SEALED NATURAL PLUM PRESERVES IN CANS.— Allow
a quarter of a pound of sugar to a pound of fruit, made into a light
syrup, divide it equally, cook the fruit in the cans a half hour at
180°, and seal up as directed.
Plain PLUM JAM can also be put up in cans and treated as de-
scribed.
DRIED PLUMS WITHOUT SUGAR.–Plums can be dried in the same
manner as peaches, using the sweet, and less juicy varieties, and are
cooked in the same manner.
Plum LEATTER.—Mash green gages, that are very ripe, quite fine;
remove the pits, and dry on plates in the oven. Cook as peach
leather, adding sugar.
PluMS DRIED WITH SUGAR.-Cut open sweet plums, not removing
the pits; scatter over them sugar; spread the fruit on plates, and set
it in a slow oven. When the sugar is taken up by the fruit, add more,
and continue to do this, while there is sufficient moisture to take up the
sugar. Pack in jars, with paper pasted over them, and place them above
the reach of mice; they will need no washing. Soak over night, and heat
through in the same water. If not sweet enough to suit, add more sugar.

PLUMS.
257
Plum Tarts.- Prepare puff paste, as directed for tarts; bake the
paste, and fill the cavity with jam or jelly; fruit should never stand in
the paste; the tarts should be filled just before using. Shake over
them powdered loaf-sugar, or ice them. (See PUFF-PASTE and
IOING.)
APRICOT Biscuits, FRENCH.—Reduce apricots to a paste; stir into
it its weight in sugar; cook an hour, stirring constantly. Drop on
paper, or in paper moulds, and dry in the oven; pack away in tight
tin boxes, for winter use. Plums, being more juicy, require more
sugar, probably one-third more.
CHAPTER V.
CHERRIES.
HERMETICALLY SEAL, PRESERVE, ETO.
HISTORY AND VARIETIES.—The cherry is a native of the north tem-
perate zones, and has been cultivated since the year 1500. There are
two or three hundred varieties. These are divided into classes. First,
the heart-shaped fruit; these are the best for the dessert in their
natural state, second, Bigarreau, with firmer flesh than the former,
and, of course, better for brandy fruit, pickles, fancy preserves, and
candying. Third, Duke, more acid, make better preserves, pies, and
can fruits. Fourth, Morellos, more acid still; one of the finest of the
last, is Pulm-stone Morello. This fruit, more particularly the Duke
and Morello, are not considered very wholesome. The fact that it is
generally necessary to gather the fruit before fully ripe, to save it from
the depredation of birds, is probably the great reason why the eating
of cherries often produces such terrible results. It is also well known
that they contain the essentials of Hydrocyanic or Prussic acid, as
well as Hydruret of Benzule, a poisonous oil, to which the blos-
som, both of peach and cherry, owe their peculiar odor. Whether
this has a deleterious effect. on the fruit is not certainly known; it is,
however, the firm opinion of many, that this is the case. Let it be
so or not, it certainly is safe to use the fruit only in moderation. Ex-
perience shows, that they cannot be eaten by all, with impunity, in
the crude state; but, when cooked and sugared, may be used as a
relish, with comparative safety.

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FANCY PRESERVES.—Pit the fruit, being careful not to break the
cherries; weigh them; take as many pounds of the best loaf-sugar as
there is fruit; put it in an enamelled preserving kettle; to every six
pounds of loaf-sugar take one quart of water, and as much cream of
tartar as will fill a teaspoon, finely pulverized: put the whole over a
slow, clear fire, or what is better, a kettle of boiling water, until the
sugar is entirely dissolved, so as to lose all the grain ; let it boil up
once, and skin it well; then lay the fruit in the syrup over night,
being careful to have the cherries entirely covered with the syrup;
in the morning, place the kettle containing the cherries and syrup
over a kettle of boiling water, keeping the fruit constantly covered
with syrup until nearly boiling hot; put it then on a slow clear fire
until it boils up once, take it off immediately, and set the kettle away
until the next day, when the same process must be gone over again;
the third day after the fruit boils up, skim out, and drain it on a
hair sieve; when well drained put the whole of the syrup on the fire,
boil and skim it, until there remains just about enough to cover the
fruit; while boiling the syrup, select the fruit, leaving out small bits,
only using round looking fruit not broken; put it into the boiling
syrup, set it over boiling water while the fruit heats through ; when
you are sure this is the case, let it come to a boil, and bottle in the
same manner as before directed; seal tightly, etc. As white cherries
do not have much flavor, they are used as fancy preserves; any other
variety of cherries can be preserved in this manner if desired.
To PRESERVE BLACK HAWK, OR ANY OTHER LARGE BLACK
CHERRY.-Pit carefully, so as not to break the fruit; weigh the
cherries, allowing for each pound of fruit the same weight of num-
ber one granulated loaf-sugar; scatter a little on the bottom of
an enamelled preserving kettle, then a few cherries, until the kettle
is filled, or the fruit and sugar, in alternate layers, is all in; put
the kettle over a boiler of hot water, and keep it there until the
sugar is all dissolved, and the fruit heated through; stir it up
carefully with a wooden spoon, and set it over a slow fire until
it boils up; let it simmer three minutes slowly, keeping the fruit
constantly under the syrup; then set it where it will keep boiling
hot, and bottle it. Place cotton wadding saturated with brandy on
each bottle, just below the syrup, that mould, if any forms, will adhere
to it; seal, etc., as directed before. If there is too large a proportion
of syrup, save a bottle or two out, which must be put up hot, with

CHERRIES.
259
the same precautions, as preserves; it is a nice sauce for cherry pud-
dings, and also makes a beautiful ice or cream for parties, etc.
DUKE AND MORELLO CHERRIES TO PRESERVE.—Follow the direc-
tions given for preserving black cherries, adding an extra pound of
sugar for every eight of fruit. Particular care must be used in boil-
ing; remember, three minutes on the fire is all they require after being
heated over steam; if boiled too long, they will lose their color. The
Duke and Morellos make altogether the finest flavored preserve.
HERMETICALLY SEALED NATURAL PRESERVES, No. 1.—Make a
syrup with six pounds of sugar to one quart of soft water, and a tea-
spoonful of citric acid ; be careful not to burn in melting the sugar
(see SYRUPS); pit the fruit carefully, lay it a half-hour on a hair sieve
to drain; after which fill strong quart bottles two-thirds full of the
fruit; as it naturally falls in without shaking down, pour over it
the syrup while hot, until it reaches to within four and a half inches
of the mouth of the bottle; prepare the best of corks by soaking in
hot water; drive them one inch and a half into the bottle, after the
syrup is cool, and wire them well down; place the bottles in the
bath filled as far as the syrup reaches with cold water; turn on the
steam, and let them remain a half-hour, after the water reaches 180 °;
seal immediately, etc., as directed for other bottles; keep a good look-
out for them, for a week or two; should any sign of fermentation
appear, take off the wax and heat over; if neglected until they really
work, there is no such thing as saving them; they will burst the bot-
tles; in this case use them for puddings or pies, immediately. Measure
what juice strained from this fruit through the sieve, which should
have been set over an earthen dish, and add to every pint a pound of
sugar; put it in a preserving kettle, let it become boiling hot, try it,
if it jellies put it up in moulds—but this seldom happens; if not, skim
and bottle it hot, sealing with care. Jelly can be made when wanted,
by using gelatine or isinglass (see GELATINE), or the syrup can be used
to flavor creams and sauces, or made into ices. (See CHERRY, ICE.)
HERMETICALLY SEALED NATURAL PRESERVES, No. 2.—Pick over the
fruit carefully, see that no imperfect fruit is used; put it in bot-
tles; cork and set the bottles in the water bath until the fruit shows
signs of cracking; have ready a rich syrup hot; pour it on the fruit
while boiling, and while the fruit itself is in the water bath, or just
taken out; put the cork in as well as it can be, and let them boil.

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fifteen minutes, then cork and seal tightly. If the stems are removed,
it must be done so as not to break the fruit and let out the juice; it
is better to clip them with the scissors, and leave a small part of the
stem on the cherry.
BRANDY CHERRIES, No. 1.-The white cherries make the finest look-
ing brandy fruit. Select the fruit carefully; clip off each stem so as
to leave a little point on the fruit; pack the fruit in the bottles de-
signed for them, and cover with white French brandy; cork tightly, and
paste over the corks white paper wet with white of eggs; let them
remain forty-eight hours, or longer if convenient; then pour off the
brandy, and mix it with the same quantity of very rich syrup free
from grain, pass it through a fine hair sieve, and pour enough on the
fruit to cover it well; cork and let it remain overnight; the next
day examine the bottles, and fill up with the syrup, just as full as
possible without touching the cork; seal tightly with wax, so as to
be able to turn the bottles cork end down, should the syrup be again
absorbed by the fruit.
BRANDY CHERRIES, No. 2.—Prepare the fruit as above, pack it as
closely as possible, without shaking down, in quart bottles; place them
in the water bath until the fruit shows signs of cracking; then remove
them, take out the cork, and tie a thin cloth over the mouth of the
bottle, and turn them up in a clean dish; and let all the juice drain off.
Measure the juice; to every pint take three pounds of sugar, and melt
it together over boiling water; as soon as clear take it off; if it looks
like graining, dissolve a teaspoonful of citric acid in a very little water,
and add to the syrup; heat it again, and if any impurities arise,
skim it; after which let it cool until about blood heat; add to the
syrup three pints of white French brandy; beat it up well and pass
it through a fine sieve; fill the bottles so as not to touch the cork,
and seal immediately. Should any syrup be left, bottle it, and seal
tightly for future use.
PICKLED CHERRIES, No. 1.-White cherries look the best pickled.
Prepare the fruit as for brandy cherries, leaving the stems a trifle
longer. Take two quarts of very sharp vinegar, free from un-
pleasant flavor, six pounds of the best sugar, one teaspoonful of
cloves pounded, not ground, a table-spoonful of mace, two of cinna-
mon, and one of ginger-root pounded. Have prepared ten pounds of
the cherries. Pack the fruit equally in quart bottles, cork and place
• them in the water bath ; let them boil twenty minutes; have the
und Pogle.

CHERRIES.
261
syrup all ready, the sugar melted, and all the spices strained out by
passing it through a sieve; put in each bottle six cloves, three or
four pieces of mace, and the same of cinnamon. While the fruit is
boiling hot pour enough syrup, also boiling, into each bottle to cover
the fruit, and cork and seal immediately. As these are apt to mould,
it is well to put the cotton wadding in as before directed, having first
dipped it in hot syrup, or put it on the fruit, and pour the syrup
through it, being careful to prevent its being carried too far down.
PICKLED CHERRIES, No. 2.-Prepare the fruit as before directed.
To two quarts of vinegar, and spices to the taste, take four pounds of
sugar, weigh eight pounds of fruit, and divide it equally in bottles;
after the sugar is entirely dissolved strain it on the cherries; if it is
not sufficiently seasoned, let the spices remain in the syrup; cork
and wire well, and place the bottles in the water bath, let them boil
fifteen minutes, or until they look like cracking, when seal.
PICKLED CHERRIES, No. 3.—Prepare the fruit, put them in jars,
and fill with the strongest vinegar; let them remain in this, corked
tightly, one month, or longer, as convenient. Then prepare a spiced
syrup, take them from the vinegar, and put them in the syrup. Seal
tightly.
PICKLED CHERRIES, No. 4.-- Leave the stems on, just as the fruit
grows, in clusters or single; put them in the strongest vinegar, let
them remain for one month, then examine; if any mould appears, the
vinegar is too weak; change it, and at this time add spices, and a
couple of spoonfuls of sugar to each bottle; cork and seal. These make
a beautiful garnish. Cherries can also be pickled in vinegar alone if
desired. Proceed as follows: Leave the fruit in clusters, place them
in an enamelled preserving-kettle; cover with strong vinegar; let
them heat slowly, until nearly boiling hot, over hot water; allow
them to remain in this vinegar until cold, after which pour over them
some eight per cent. vinegar, and cover closely. Spices can be added
if desired.
HERMETICALLY SEALED IN GLASS FOR PIES.—Remove the stems,
and carefully select any acid cherry that makes a good pie in its
season; fill quart bottles within one and a half inch of the cork
(not one and a half inch from the mouth of the bottle, but from the
inside of the cork); cover the fruit with filtered rain-water, leaving
one and a half inch space for air; cork and wire tightly, after

262
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which place the bottles in cold water, which should reach the top of
the fruit. Let them remain in the bath twenty minutes after the
water reaches the heat of 180°. Test the water frequently to know
when it has obtained the desired heat. If in a kettle instead of a
bath, remove them as soon as the water is boiling hot. If heated on
the stove instead of steam, let the fire be very low, so as to increase
the heat slowly, or the fruit will not be heated evenly. Seal the
bottles carefully, and shake them gently every day for two months to
prevent mould. Or, lay them on their sides, and roll them each day.
If sealed properly, they cannot fail to make as good pies in winter as
fresh cherries. Use the filtered water with fruit when making the
pies, they will be none too juicy. The fruit must be put up the day it
is gathered, and should be hardly ripe; at least, let it not have been in
its prime long enough to be what is called dead ripe, which is in fact
the commencement of decay; no fruit arriving to that state should be
put up to be used as fresh fruit. If preferred to pit the cherries,
crack a handful of pits for each bottle, using the meats only, or boil a
quantity of the cracked pits, shells and all, in the filtered rain-water
that is to be used, until the flavor of the kernel is extracted. So much
of the peculiar flavor of the cherry lies in the pit, that unless this is
in some way preserved, the fruit is almost worthless for pies, or rather
no better than dried fruits. Use a thermometer to test the water.
CHERRIES HERMETICALLY SEALED IN CANS FOR PIES.-Fill the cans
within one inch of the top with acid cherries; add sufficient filtered
rain-water to cover the fruit, and solder on the caps. Place the cans in
a bath of cold water; if over the fire heat slowly as possible. When
the water reaches 140°, pierce the cans, and let them remain half an
hour after the heat is increased to 170°; or if over the fire only, until
the water is boiling hot; seal with solder the small hole in the can be-
fore removing them from the bath. Examine the next morning, or
as soon as cold ; if perfect they will be drawn in at the ends. (If pit-
ted add the kernels.)
FRESH TABLE CHERRIES HERMETICALLY SEALED.—Proceed as above,
substituting syrup in place of water; if pitted, add the cracked ker-
nels. Acid cherries only are fit for this receipt. The choice sweet
cherry will be found tough and tasteless after being heated.
DRIED CHERRIES, No 1.-The best manner of drying cherries is to
pit and stew them gently with a little sugar, after which spread them
on tins, and dry gently in the oven. While drying boil down the

CHERRIES.
263
syrup, and pour it over the fruit each day, a little at a time. When
dry pack in jars, and paste a paper over the top.
DRIED CHERRIES, No. 2.—Pit the fruit, spread it thin on earthen
dishes, scatter sugar over it, and dry in the oven; pack as above.
Dried without sugar they hardly pay for the trouble.
To Cook DRIED CHERRIES. If dried in the oven, and put imme-
diately away, they will need no washing. Soak overnight in suffi-
cient water to cover them; those that have been stewed will only
need to be made boiling hot. If not before cooked, stew ten minutes,
add the sugar needed while heating. Serve cold. Some use them in
place of raisins in mince pies.
FRESH CHERRY Pies. The fruit should be dead ripe for pies; they
will take much less sugar and make richer pies than if barely ripe.
Cover the plate, which should be deep, with a plain paste. If the
cherries are pitted bake the paste without crisping before putting in
the fruit. Mix the sugar with the fruit, remembering the cherry is
very acid; spread the fruit evenly on the paste, add a piece of butter
as large as the bowl of a dessert-spoon, cut in small bits, dredge with
flour, cover with paste, and bake until heated through. A few pits
will improve it. A perfect cherry pie is rich, juicy, and sufficiently
sweet without tasting of the sugar or butter. On this account use
none but good granulated loaf-sugar and sweet butter.
CHERRY PIES MADE OF THE SEALED Fruit for winter use require
less sugar than fresh cherries. Use the water in the fruit, which
should be thickened with flour and enriched with more butter than
fresh cherries. The bottom crust should also be baked before adding
the fruit.
Cherry puddings will be found in another part of this work.
CHAPTER VI.
SMALL FRUITS.
HERMETICALLY SEAL, PRESERVE, ETC.
BARBERRIES, BEST METHOD OF PRESERVING.–Boil them in a jar
without water, by placing the jar in boiling water for two hours, or
until they are heated through. A small jar would take much less time

264
HOUSEKEEPER'S ENCYCLOPEDIA.
than a large one; when quite hot remove them to a hair sieve, place
the sieve over an earthen dish, and as soon as cold press the pulp
through the sieve, leaving the seeds and skin behind; weigh the pulp
and allow equal weight of sugar. Boil the pulp without the sugar
fifteen minutes, then add the sugar gradually, and try the jelly as
soon as the sugar dissolves, and constantly after until it shows signs
of setting. When a drop forms readily on the spoon, put the jelly
or jam in small jars until cold, then cover with a tissue paper dipped
in brandy fitted to the jar, and pressed to the jam; cover the top
with paper dipped in the white of egg, beaten stiff, and pasted with
the egg to the jar; mark the preserve with the name and year, and
set it in a dry, cool place. Jellies are ruined by long boiling; they
should be dished as soon as set.
CURRANT JAM, No. 1.-Pick currants clean from the stem, weigh
them and allow equal weight of sugar; mash the fruit, put it in a por-
celain kettle, and boil gently three minutes, then add the sugar gradu-
ally, let it become boiling hot but no more, and put it in the jars;
fill the jars to the top, and cover, while boiling hot, with paper dipped
in beaten egg, press the paper to the jar so that there can be no air
hole, cover the top with egg until it is perfectly air-tight; mark the
contents and date of preserving on the cover, and set it in a cool, dry
place, where the mice cannot get at it.
CURRANT JAM, No. 2.- Boil the currants gently one hour with the
sugar, and put it in jars. This will be dark and very rich, it will not
work, and can be used to advantage in large families, but is not as
handsome as the first receipt. If boiled until very thick, it will keep
years. If it candies, set the jar in boiling water until it heats through,
and dissolves the sugar.
CURRANT JELLY.—Pick currants always for jam and jelly in a dry
day, and before they are dead ripe; when very sweet and nice for
table use, the gelatine has been converted by a process of nature into
sugar. Currants must be scalded the same day they are picked, or
they may not jelly; look them over, carefully removing all stems, and
scald them over boiling water in an enamelled kettle, but do not allow
them to reach boiling heat, and pour them in the jelly bag without
bruising while hot; hang the bag over an earthen dish, and let them
drip without pressing until the next morning. Then measure the
juice, and allow eight and a half pounds of sugar to eight pints of the
juice; put the juice in an enamelled kettle over a clear fire, remove
all the scum that rises, and when boiling hot scatter in the sugar with

SMALL FRUITS.
265
one hand, and stir the jelly with the other; let the jelly become
nearly boiling hot, slip in the skimmer, shake it in the cold if it ap-
pears like setting, dish it immediately into small moulds, tumblers, or
jars. If the currants were in a right state, the jelly will set by the
time the sugar dissolves. White currants do not make as pretty
jelly as red, but equal parts of white and red make a beautiful jelly.
Use only the best sugar for all jellies. Put over jelly, when cold, a
tissue paper wet in brandy, and cover the jars or moulds, with paper
cut to fit and notched, wet with the white of eggs beaten stiff.
The jelly bag may be pressed, and a solid but cloudy jelly made from
the juice obtained. It is as good for cakes and gravies as the
other.
GRAPE JAM.-Heat grapes over water until the juice begins to
flow; then put them on the fire and boil gently half an hour; when
cool enough to bandle put them in a fine colander that will not let
the seeds of the grape through. Press the pulp through, weigh it, and al-
low one pound two ounces of sugar for every pound of grape; put the
sugar and pulp together, and cook gently, stirring constantly until it
forms a thick jam. The wild grape will do for this preserve, but is not as
good as the cultivated varieties, as it will not form a jam solid enough
to retain the form when turned out. Green grapes make a very nice
preserve prepared in this manner; put the jam in small moulds, and
cover as directed in the currant jelly.
GRAPE JELLY.-Take cultivated grapes hardly ripe, or green. If a
light-colored jelly is desired, take them quite green. Boil gently
until the juice is flowing and the pulp half dissolved. Cool them,
and press them through a strong but thin bag, which will allow most
of the dissolved pulp to pass through. Weigh the pulp, and allow
one pound two ounces of sugar to one pound of fruit, boil the jelly
until considerably reduced, and then add the sugar; boil with the
sugar fifteen minutes, when it will be ready to put into moulds;
cover as already directed in currant jelly. Wild grapes make a jelly;
but it will not form so as to retain the shape of the mould when
turned out.
BLACK CURRANT JAM.–Weigh the fruit, and allow equal weight of
sugar; jam the fruit, and heat it gradually; boil fifteen minutes, then
add the sugar; stir it constantly fifteen minutes while steadily boil-
ing, and then put it into moulds; cover with paper wet with egg, as
particularly directed in CURRANT JELLY.
12

266
HOUSEKEEPER'S ENCYCLOPEDIA.
BLACK CURRANT JELLY.-It is necessary to add a little water to
the fruit, in order to strain it, it is so very thick, unless jam is made
at the same time, when a part can be strained for the jelly, and the
remainder used for jam. After it is boiled so as to heat the fruit
through, press it little by little until all the juice is extracted; measure
the juice, and allow one pound of sugar to every pint of juice; mix
the juice and sugar, and boil ten minutes gently, stirring constantly,
when it will be ready to put in moulds. Cover as directed in CUR-
RANT JELLY.
GOOSEBERRY JELLY.-This is made exactly as black currant jelly;
use no water with the fruit, but press it firmly, and make the remains
of the pulp into jam; if desired to remove the skins, pass the pulp
through a colander, allow one pound of sugar for one of jam.
TO PRESERVE HERMETICALLY-SEALED GOOSEBERRIES WHOLE.-Prick
nice large gooseberries, free from mildew, several times; put them in
a strong syrup (See SYRUPS, Part III., Chap. XII.); warm the syrup
with the fruit in it to 160°, and let them remain overnight; repeat
this until the berries are completely preserved with the syrup, then
heat them gently to near boiling heat, say 200°; let them remain to
cool until the next day, then put them in bottles with the syrup
equally divided ; cork and wire them, and put the bottles in the cold
bath, and heat the bath to boiling heat. If, before the water boils,
the fruit shows any appearance of cracking, remove them immediately
and seal the bottles tightly; if not, seal them when the water boils.
WHORTLEBERRY JELLY.—Heat whortleberries over water, press the
juice, allow one pound of sugar for every pint of juice. Boil the
juice, add the sugar, and put it in jars as soon as it shows signs of
setting, which will be very soon if the fruit is in a right state; no
fruit will make a jelly if in the least inclining to fermentation,
Cover with egg paper as directed in CURRANT JELLY.
BLACKBERRY JELLY.—Prepare the fruit as above, and make the
jelly in the same manner.
RASPBERRY JELLY.—Prepare the fruit as directed in CURRANT JELLY,
and make the jelly as there directed. If raspberries are scarce, use
one pint of currant juice to two of the raspberry, and the flavor will
be quite as pleasant.
RASPBERRY OR BLACKBERRY JAM.-Boil the fruit after it is
weighed until reduced one-third, then add as many pounds of sugar

SMALL FRUITS.
267
as there was fruit, stir in the sugar gradually, and as soon as it melts
and becomes boiling hot, put it in small bottles with large corks while
boiling hot, cork immediately and seal carefully. If the bottles are
put in cold water, and heated to boiling heat, and drained over heat,
and filled while hot, they will not break with the jam ; but if cold
when the preserve is put in the bottles, they may crack.
TO PRESERVE RASPBERRIES OR BLACKBERRIES, HERMETICALLY
SEALED.-Weigh the fruit, and allow equal weight of sugar; put al-
ternate layers of sugar and raspberries in wide-mouthed jars until the
bottles are full, let them stand until the next day. If the bottles are
too full, drain off the juice; if not full enough, add more fruit and
sugar; the fruit should be three inches from the cork; cork the
bottles tightly and wire the corks down; place the bottles in the cold
bath, heat them to boiling heat, let them stand in the bath until
ready to seal ; be careful to seal tightly, and set them in a cool place.
Watch them for one month, and turn them up daily to prevent their
moulding. Label the bottles with the date of preserving, before put-
ting them away for the winter. Plain preserves may be made with
half the sugar.
RIPE CURRANTS, HERMETICALLY SEALED AND PRESERVED.-Prepare
the fruit exactly as for jelly without heating; drain off one quarter of the
juice without bruising, weigh the remainder, and allow equal parts of
sugar and fruit; mash the fruit and stir the sugar gently into it, put the
preserves in bottles, and manage as directed in the preceding receipt.
TO PRESERVE AND HERMETICALLY SEAL STRAWBERRIES.-Select
large strawberries hardly ripe, the firmer the berry the better; soft
berries, as for instance the Ohio Mammoth, do not make fine pre-
serves. Weigh the fruit, and allow one-fourth of a pound of sugar
for one pound of fruit. Put the sugar and fruit in layers, in a flat
earthen dish, set the dish in a cool place until the next morning, then
drain off the juice that has settled from the fruit without disturbing
the berries; weigh the juice, and take it from the weight of the
fruit, weigh the same number of pounds of sugar, as the fruit without
the juice, deducting one-fourth of a pound for the sugar already in
the fruit. Pack the fruit and sugar in layers, in bottles, cork and
wire tightly, put them in the water bath, and heat to boiling heat;
remove the bottles from the bath as soon as the water reaches 212°,
and seal immediately. Be particularly careful to seal so as to make
them air-tight, or the fruit will ferment and break the bottles. If

268
HOUSEKEEPER'S ENCYCLOPEDIA.
perfectly sealed, the fruit will keep years. Examine daily for six weeks,
and turn the bottles often to prevent mould, but do not shake them
to break the fruit ; if turned up each day, so as to disturb the fruit for
six weeks, it will seldom mould afterward.
To HIERMETICALLY SEAL STRAWBERRIES, RASPBERRIES, WHORTLE-
BERRIES, BLACKBERRIES, RIPE CURRANTS, IN Tin Cans, No. 1.—Pick
the fruit before it is perfectly ripe; all fruit loses flavor as suon as
ripe. A species of fermentation takes place in all fruits, whether on
the tree or gathered as soon as it is what is usually termed dead ripe.
For a quart can of fruit allow half a pint of the best sugar, put the
sugar in the bottom of the can, and fill to within one inch of the top
of the can with the fruit; solder the cap on the can, have ready a
kettle of water boiling hot, or as near to it as possible without boil-
ing, about 209° tested by a thermometer. To Test Cans.-Put the
cans, after they are soldered up, in the hot water one by one; watch
them closely, if any bubbles arise from them, air is escaping from the
cans and they are not tight; mark the spots where the bubbles come
out and have them soldered; try them again until they appear perfect,
when they will be ready for the bath.
TO MAKE A BATH FOR FINE FRUITS.—It is important that it is ar-
ranged in such a manner that the heat can be equally maintained
from twenty minutes to half an hour over a fire. Water either in-
creases in, or loses, heat. If a steam-pipe is carried to a bath, the
heat can be regulated by stop-cocks; but as few families have this
convenience we must give some other plan. Take the wash boiler,
have a pan fitted to the boiler six inches deep, with a pipe through
the middle two inches in diameter, and seven inches high. Fill the
boiler to within three inches of the pan with cold water; fill the
basin with sufficient cold water to come within one inch of the top
of the cans. Make a fire under the boiler, test the water in the basin
often, and when it is raised to 150°, punch the cans with a small
awl, and let them remain in the bath; if the water rises over the
cans, dip out some. Test the water often with a thermometer to
know when it reaches the proper heat, which is 170° for small
fruits; when this is the heat of the water, notice the time and leave
the strawberries in for twenty minutes; raspberries, twenty-five;
blackberries, the same; currants and whortleberries, half an hour.
Solder the holes in the cans before taking them from the water; as
soon as they are soldered, take them from the bath, and turn them
upside down until morning, and then examine them; if the ends are

SMALL FRUITS.
269
drawn in, the cans will probably prove perfect; if not, they are not air-
tight. If the leak can be found, solder it, and repeat the process; if
not, use the fruit, or change it to another can, or it will soon ferment,
and burst the cans. Mark the cans, and put them away where they
can be seen without trouble. If any swell, open them, use the fruit
immediately, as they will certainly spoil, and you will lose both fruit
and can. No tin cans should be used for acid fruits the second time.
If intended to keep long, varnish them to save the tin from rust.
To HERMETICALLY SEAL ALL SMALL FRUITS WITHOUT SUGAR IN
Cans, No. 2.--Put the fruit in the cans, filling them to within one
inch of the top. To green currants and gooseberries, add half a pint
of soft water; to whortleberries and blackberries, one gill; to straw-
berries, raspberries, and ripe currants none, and then proceed exactly
as before directed with sugar. All small fruits may be preserved in
bottles, but are in danger of moulding; put the fruit in bottles, and
add water as directed in pie fruit plums, Part V., Chap. IV. Direc-
tions for making small fruit pies, and using hermetically sealed small
fruits, will be found in Part III., Chap. VII.
To HERMETICALLY SEAL SMALL FRUITS WITHOUT PIERCING THE
CAN, No. 3.-Sugar the fruit, let it stand overnight in an earthen
dish. In the morning fill the cans to about two inches of the top,
solder on the cap, test thoroughly with the hot water, solder all im-
perfect places, put them in the bath with the water to the top of the
can, and heat gradually; when the water reaches the heat of 170°, take
the basin from the boiler, or fill the boiler with cold water through
the tube to reduce the heat ten degrees, and let them remain twenty
minutes. The next day put the cans in boiling water, one by one, a
few moments to test them; if tight, no bubbles will rise; if not, solder
the imperfect places and heat the cans over; fruit put up in this man-
ner retains the flavor better, than if punched and soldered hot.
STRAWBERRY JAM. Boil the strawberries until reduced to paste;
have ready as many pounds of the best sugar as there was fruit before
boiling; add the sugar, stirring constantly until the jam is reduced to
a stiff paste; pack it in jars while hot, and cover with paper wet with
egg. (See CURRANT JELLY.)
STRAWBERRY JELLY.—This is made with one ounce of gelatine to
one pint and three gills of strawberry syrup. Soak the gelatine over-
night in one gill of water, heat it gradually, and when dissolved, add
it to the syrup; let it boil up, and pass it through a jelly bag unti]

270
HOUSEKEEPER'S ENCYCLOPEDIA.
clear, after which mould it. If made in the summer, set it on ice; in
the winter it will keep some time, but will soon melt in the summer.
To DRY STRAWBERRIES.—Spread the fruit on plates, scatter over
it granulated sugar, and dry in the sun. Before putting it away, scald
it by putting the fruit in a bright tin pan or enamelled kettle over
hot water; stir it often until hot enough to destroy any insects' eggs
that may bave been laid in the fruit while drying. Put the berries
in small paper bags, and paste them together; the bags should hold
about a pint; use the contents of a bag when opened. Keep them
out of the reach of rats and mice. The fruit can be dried without
sugar, though not as nice.
To DRY BLACKBERRIES AND RASPBERRIES.—The best raspberries
to dry are the wild black; spread them thin, and dry in the sun.
Blackberries are not as nice dried as raspberries. Select the best
fruit for drying, not overripe; dry in the sun, and heat over hot
water before putting away in paper bags. (See DRIED STRAWBERRIES.)
To Dry WHORTLEBERRIES.—Select the large blueberry, the in-
ferior berries are all seeds when dried, and worthless; scald and pack
them in bags after they are fully dried. (See DRIED STRAWBERRIES.)
When used they must soak all night, and are improved by adding a
few currants or raspberries to them ; dried whortleberries are mostly
used for pies; add acid, if no acid fruit is mixed with them.
To Dry CURRANTS.-—Pick them before dead ripe, stew them with-
out crushing, spread them on plates, scatter over them good coffee
sugar, and dry them in the oven. These are pleasant to eat, but
worth little to cook. Soak them overnight, if to be stewed; they
should be kept in paper bags. (See DRIED STRAWBERRIES.)
CRANBERRY JELLY AND JAM.—Make it exactly like currant jelly;
do not press the jelly bag. To make the jam, pass the pulp through a
sieve, add as many pounds of sugar as fruit, boil gently until clear, and
mould it; cover with paper wet in egg, etc. (See CURRANT JELLY.)
TO PRESERVE CRANBERRIES FOR WINTER USE.-Keep the fruit in a
tub of water, change the water occasionally to keep it fresh, and
throw out the imperfect fruit.
To Stew CRANBERRIES.—Pick them over carefully, allow half as
much sugar as fruit, put the fruit in the stew-pan, cook slowly a few

SMALL FRUITS.
271
moments, jam the fruit, add the sugar, and stew until quite clear. It
can be moulded.
To PRESERVE GRAPES FOR WINTER USE, No. 1.—Notice the stem of
the grape, and you will find that it is dried and withered near the
branch; cut in dry weather as near the branch as possible; remove all
imperfect fruit, and pack them in boxes, with layers of the nicest wad-
ding between, not suffering the fruit to touch ; paper should be placed
between the grapes and the wadding, as the cotton often sticks to the
grapes, and is troublesome to pick off. Keep the grapes in a cool
place, to preserve the fruit from the unpleasant flavor of the cotton.
Should the season be backward and the stem still green, cut the grapes
as close to the branch as possible, and dip the ends of the stem in
melted sealing wax immediately. Grapes preserve beautifully by pur-
suing this course, most of the winter.
TO PRESERVE GRAPES IN SAWDUST, No. 2.-Procure sawdust of
tasteless wood, sift and dry it in the oven; have ready a seasoned
white-wood box; scatter a layer of sawdust, one inch thick, in the
bottom of the box, pack fresh picked fruit perfectly dry and free from
blemishes on the sawdust without allowing the bunches to touch;
scatter the sawdust evenly until the fruit is covered two inches deep.
Fasten narrow strips of cotton across the box, sides, and ends, forming
squares to support the next layer; scatter on sawdust; pack the
grapes as the first layer, fill the box with the sawdust, screw (not nail)
on the cover, and keep the box in a dry place, and as cool as possible
without freezing. (See gathering, in No. 1
TO PRESERVE GRAPES IN SAND, No. 3.-Use fine lake sand sifted
free from gravel and fine dust, and dried perfectly in an oven. Pre-
pare a dry white-wood box with handles. Fasten strong twine firmly
to the sides of the box, and hang fine perfect bunches of dry, fresh-
gathered grapes on the twine, so that there will be a space of one
inch between the top, bottom, and sides of the grapes, and then sift
in, slowly and evenly, sufficient sand to cover the fruit two inches deep.
Screw on the cover instead of nailing it, as pounding would jar the
grapes. Set the box in a room free from dampness, where the tem-
perature is just above freezing point. (See gathering, in No. 1.)

PART VI.
WINES, FRUIT BRANDIES, FRUIT VINEGARS, CORDIALS, &c.
CHAPTER I.
WINES AND TABLE BEER.
WHORTLEBERRY WINE.—Pour over whortleberries sufficient boil-
ing water to cover them, let the fruit remain in the water overnight;
in the morning press out the juice and measure it; allow to every
gallon two pounds of sugar; put it in a barrel, and add spices or not,
as desired. When the wine has ceased to ferment, close the bung,
and place the barrel where it will remain undisturbed for several
months. Bottle when the wine is nine months old. If not clear,
filter it before bottling.
GRAPE WINE, No. 1.-Five gallons of ripe grapes crushed and
soaked in four and a half gallons of soft water seven days; seventeen
and a half pounds of nice sugar. Wash all the juice from the grapes
into the water, and remove the seeds, skin, and pulp ; put it in a clean
cask, leave open the barrel until fermentation ceases, then stop the
bung tightly.
SWEET CURRANT WINE.-To every quart of juice allow three
pounds No. 1 coffee sugar, and two quarts of clean soft water.
Never let the currants stand overnight without scalding. Press out
the juice, and mix in it the water and sugar; this is the receipt for
one gallon of wine. If a barrel is used, be particular to have it clean

WINES AND TABLE BEER.
273
and sweet. Pour the mixture in the barrel, and tack over the bung
cotton cloth, to prevent the wine from running over. The barrel
should contain thirty gallons, allowing three gallons for fermenting
room; as soon as the fermentation ceases, close the bung-hole, and
place the barrel where it will remain for six months. The longer
wine remains without bottling, the more wine there will be to the
gallon, and the greater will be the body of the wine. The currant wine
already described is the rule which we have followed for several
years, and the wine has been mistaken for raisin wine by persons who
are called good judges. The older the better. The following rules for
currant wines are from the best authority, but untested by onrselves.
WHITE CURRANT WINE.—Heat forty pounds of white currants,
press out the juice, and add four gallons of soft water. Dissolve
twenty-five pounds of white sugar in the juice, wash out the pulp
with more water, strain and add it to the juice, and fill up with soft
water until the whole measures nineteen gallons. In respect to man-
aging the wine, the first rule gives full directions.
RED CURRANT WINE.--Eight gallons of currants, and one quart of
raspberries; scald and press out the juice, and to the seeds and skins
add eleven gallons of cold water, add two pounds of beet-root sliced
thin as possible ; let them remain with the pulp and water twelve
hours; then press out the mixture, and add the liquor to the juice.
Dissolve in the mixture twenty pounds of good coffee sugar, and
three ounces of red tartar in powder. When the fermentation ceases,
close the bung, and leave the barrel stationary until wanted for
bottling
BLACK CURRANT WINE, No. 1.–Follow either of the above receipts,
except the beets and raspberries, and allow for the same quantity of
wine, two gallons less of fruit, than in the red currant wine.
BLACK CURRANT WINE, No. 2.-Six gallons of black currants,
three of strawberries scalded, four ounces of red tartar, and twenty-
five pounds good sugar; add eleven gallons soft water.
SPICED ELDERBERRY WINE.—Ten gallons of elderberries, ten gal-
lons of soft water, boil and strain; eight ounces red tartar, forty-five
pounds of white sugar; ferment with yeast. When in the cask add
ginger, cloves, nutmeg, mace, in all four ounces of spices, and three
ounces of bitter almonds. After fermentation has ceased, close the
barrel tight, and rack it off when convenient.
12*

274
HOUSEKEEPER'S ENCYCLOPEDIA.
CHERRY WINE.-Select morello cherries not overripe; pick them
free from the stems, bruise the pulp without breaking the pits, and add
to each gallon three pounds of sugar; let it remain over night, then pass
it through a fine colander, put it in a cask, let it fernient, and draw off
the wine as soon as clear. Some add a part of the kernels.
DAMSON WINE.—Boil eight gallons of fruit in eleven of water;
strain, and add thirty pounds of sugar, six ounces of red tartar; strain
and ferment as usual.
FRENCH CHERRY WINE.—Bruise, and extract the juice after heat-
ing to boiling heat, fifteen pounds of cherries, and two of red cur-
rants; add two-thirds of the kernels to each gallon of juice, with two
pounds of sugar; cover the bung with cloth while fermenting. The
cask should be as full of the mixture as possible without running over
in fermenting. Bottle in two months if convenient; if not, close the
bung, and leave the barrel undisturbed.
MULBERRY WINE.—Bruise the mulberries before they are quite
ripe; add as many gallons of soft water as there is fruit; let it stand
over night, then press out the juice, and to every gallon of liquor
allow three pounds of sugar. Ferment in the usual manner.
APRICOT OR PEACH WINE.—Bruise the fruit when nearly ripe,
and reduce the pulp to paste; to eight pounds allow one quart
of water; bring it to a boil; squeeze out the juice; add to every
gallon two pounds loaf-sugar. Ferment in the usual method. Bot-
tle when clear, if convenient; if not, leave the cask undisturbed,
and the bung tiglıtly plugged.
STRAWBERRY WINE, No. 1.–Scald the fruit, press out the juice;
to every quart add three pounds of loaf-sugar and two quarts of
water; pour the water over the pulp of the fruit, wash it well, and
strain it in the juice. Ferment as directed for currant wine. Leave
the barrel six months undisturbed before bottling.
STRAWBERRY WINE, No. 2.—Prepare as above, allowing to one
quart of juice two pounds of sugar and one quart of soft water. Fer-
ment as directed for currant wine.
RASPBERRY WINE, No. 1.—Allow for every gallon of juice eight
pounds of sugar and eight quarts of water. Ferment as other winés.
RASPBERRY WINE, No. 2.-To every quart of juice add two quarts

WINES AND TABLE BEER.
275
of soft water and three pounds of loaf-sugar; boil the fruit, press out
the juice, wash the pulp in the water, and strain it in the wine.
GINGER WINE, No. 1.-Boil in nine gallons of soft water twelve
ounces of bruised ginger until the water is highly flavored; add
eighteen pounds nice sugar, and when nearly cold, a little hop yeast.
Rack off as soon as clear, and bottle immediately.
GOOSEBERRY WINE.-Take forty pounds of nice large gooseberries
before they commence to turn ripe, but not before fully grown;
remove the blossoms and tails; bruise the fruit without crushing the
seeds or skins; add to the pulp four gallons of soft water, stir and
mash the fruit in the water until the whole pulp is cleared from the
skin ; let, it stand for six hours, strain it through a coarse bag or sieve
that w•1 not let through the seeds; bring the water and juice to
boiling heat, and dissolve thirty pounds of white sugar, and add it to
the liquor; pass a gallon of water through the mass, strain, and add
it to the mixture; measure the wine, and add soft water until it
measures ten gallons. Let it ferment as currant wine. Leave the
barrel tightly bunged after the fermentation has ceased, until it is
drawn off to bottle.
RHUBARB WINE, No.1.-Chop the rhubarb plant, drain off the juice,
and add to every quart, one quart of water and two of sugar. Let
it ferment, and bottle when clear.
RHUBARB WINE, No. 2.--Chop the stalks to fifty pounds of rhu-
barb, allow thirty pounds of sugar, press the juice, add the sugar and
sufficient water to make nine gallons of wine; put it in a cask, cover
with cloth until fermentation ceases, plug the barrel for three months,
and then draw off the wine and bottle it. If not convenient to
bottle, draw it off in a clean cask that it will fill entirely full. Wine
barrels ought always to be filled full after the fermentation is over.
RAISIN WINE, No. 1.-Procure fresh raisins (the Smyrna or Mal-
aga make the best wine), pick the raisins free from stems, dried, and
imperfect fruit; soak in three gallons of hot water thirty pounds of
chopped raisins, let them steep twenty-four hours, then press the
fruit through a strong canvas bag or sieve to obtain all the juice pos-
sible from the fruit without crushing the seeds of the raisins; add
an ounce of rude tartar, set the barrel in a warm cellar, and add to
the liquor three pounds of white sugar dissolved in two gallons more
of hot water, shake well to mix the liquors, set it in a moderately

276
HOUSEKEEPER'S ENCYCLOPEDIA.
warm cellar, and cover the barrel with a blanket as soon as the first
fermentation has ceased. Rack off the wine into a clean cask, bung it
up, and leave the wine without disturbing the barrel for three months;
rack it again in a clean cask and close the bung. It will be fit to bottle
in twelve months.
RAISIN WINE, No. 2.-Soak in three gallons of hot water for
forty-eight hours, sixty pounds of chopped Smyrna raisins, wash out
the pulp, and pass it through a coarse sieve, discarding the skins and
seeds; add another gallon of water to the mash, wash the pulp clean,
and strain it as before; add an ounce of red tartar in powder, shake
well, set the barrel in the cellar, and keep it covered with a blanket
through the first fermentation, to preserve equality of temperature in the
wine; when the first fermentation ceases, rack off the wine in a clean
cask, and be particular to preserve equality of temperature in the cel-
lar; at the end of three months again rack the wine, and bottle in
about twelve months.
RAISIN WINE, No. 3.—Three pounds of raisins chopped fine, one
pound of sugar, and one gallon of water; to the chopped raisins pour
one quart of water heated to 120°, let it stand half an hour to dissolve
the sugar of the raisins; stir the fruit and water with the hand until
the sugar is entirely dissolved; pour the fruit and water over a coarse
sieve, and let it drain, pressing but little; take up the skins and press
them in the hand, and then return them to the dish or tub in which
they were first soaked; heat a quart of water to 160°, and pour it
over the mash; go over the same process as before, and repeat the
process the third and fourth time. Dissolve one pound of white sugar
in the liquor, warm the cask in which the wine is to be put, and keep
up the temperature to from 55° to 60°. Let the wine remain in the
cask ten months before bottling.
RAISIN SHERRY.-One pound of chopped raisins, one quart of soft
water boiled and cooled ; mix and let it stand one month, stirring
frequently; take the raisins from the cask and put the liquor in a
closely stopped vessel; in four weeks rack it clear, leaving out all sed-
iment; if, at the first racking, it is muddy in the least, repeat the
process until the liquor is perfectly clear; measure and add to every
five gallons, three pounds of loaf-sugar, the juice of six oranges, and
the yellow rind infused in one quart of white French brandy; mix
the whole in a cask, keep the temperature even, and bottle in about
three months.

WINES AND TABLE BEER.
277
GRAPE WINE, No. 2.-One gallon of grapes free from stems and
blemishes, one gallon of soft boiled water; bruise the grapes and let
them stand with the water seven days without stirring; draw off
the liquor, and to every gallon allow three pounds of loaf-sugar; put
it in a barrel, cover with a blanket, and close the bung as soon as
the wine ceases to hiss. It will be fit for bottling in from six to nine
months.
GRAPE WINE, No. 3.—Pick over carefully Catawba grapes, bruise,
and add to each gallon of fruit one quart of soft boiled water; let
it stand one week, draw. off the juice, and to each gallon allow
one pound of loaf-sugar; let the bung remain open until the wine
ceases to hiss, and then close tightly. Keep a blanket over the barrel
until the wine is bottled, unless the cellar maintains a temperature of
from 55° to 60°. It will be fit to bottle in from nine to twelve
months.
EXCELLENT GINGER WINE, No. 2.--Ten gallons soft water, fifteen
pounds loaf-sugar clarified with the whites of six eggs; bruise half a
pound of white ginger, boil half an hour; rub off the thin yellow rind
of twelve lemons, and pour on the lemon peel the liquor boiling hot;
when cool, mix into the liquor a gill of good yeast, and put it in a
cask, retaining two quarts of the liquor, in which dissolve two ounces
of shred isinglass; mix it with the wine and shake well; let it stand
open over night, then close the bung, and bottle in three weeks. It
will be fit to use in three months.
PARSNIP WINE.—To eighteen pounds of sweet parsnips add three
gallons of water, boil soft, and press the liquor through a sieve; add
to each gill three pounds of loaf-sugar; when nearly cold, add yeast;
let the wine stand open ten days, stirring from the bottom several
times each day; then put it in a cask, and fill up with liquor reserved
for the purpose, as it works over.
TOMATO WINE.—One quart of the juice to one pound of sugar; it
will ferment without yeast; this wine is much thought of in some
places, and is easy to make.
To CLEANSE A WINE BARREL.—It is necessary, in preparing a new
barrel for wine, to scald it in salt and water, and afterwards soak it
in two cold waters; after which heat a little wine or pure spirits and
rinse out the barrel; when an old cask is emptied, drain it thoroughly,

278
HOUSEKEEPER'S ENCYCLOPEDIA.
burn a brimstone match in the barrel, and close the bung imme-
diately. The wine casks should be raised from the cellar floor about
six inches. The temperature should be kept between 55° and 60°,
the cellar clean, and protected from currents of air.
SPRUCE BEER.—Boil to a jelly half a pound of fine starch, and add
to it one and a half pound of strained honey, and one gallon of soft
water, allow for three times this receipt two ounces of the essence of
spruce, add yeast, and close the cask as soon as fermentation ceases.
It will be fit to use in two days, and will not keep a very long time.
MOLASSES BEER.–Mix four quarts of molasses with thirteen gal-
lons of water and three ounces of hops, boil for half an hour, strain
and add yeast.
BOTTLED TABLE BEER.—Nine gallons of water, six pounds of mo-
lasses, and eight ounces of the essence of spruce, and a half-pint of
yeast; skim off the yeast as it rises, and when the fermentation has
nearly ceased, bottle the beer in strong bottles, and wire down the
corks. Ginger, lemon, or any other flavoring can be substituted for
spruce.
BLACKBERRY WINE, No. 1.-Scald the fruit, press out the juice,
and allow for every quart two of soft. water and three pounds of
white coffee sugar; let the bung remain open until all fermentation
ceases, after which close the bung and place the barrel where it will
not be disturbed for several months. Bottle the wine eight months
after it is made.
BLACKBERRY WINE, No. 2.--Cover the fruit with boiling water;
when sufficiently cool, bruise the fruit, and let it stand until the ber-
ries begin to rise to the top, then drain off the clear liquor; measure,
and add to every gallon two pounds of sugar; stir it well, and let it
stand open a week or ten days, then draw off the wine, and pass it
through a jelly bag. Dissolve in a little of the wine half an ounce of
isinglass to every three gallons, and mix it through the wine, if not
quite clear, filter before bottling.

FRUIT BRANDIES.
279
CHAPTER II.
FRUIT BRANDIES.
PEACH BRANDY, No. 1.-Take one gallon nice-flavored peaches,
remove the skins, mash and put them in two gallons of white
French brandy, crack the pits from one peck of peaches, and add
the whole nut to the brandy ; let it stand two months, then
strain the liquor through filtering paper, and bottle it. It is fine for
sauces.
ANOTHER PEACH BRANDY, No. 2.—Take four gallons of deodorized
pure spirits ; peel half a bushel of peaches, crack the pits, and put
the whole in a thin cotton bag; put the bag in a clean cask, head it
up, and pour in the pure spirits; shake it frequently, and when it is
needed it will be found a pleasant flavored liquor for cooking pur-
poses.
PLUM BRANDY, No. 1.-Take two gallons of plums, bruise them
and break the pits; put the fruit in a four-gallon keg, and fill it with
French brandy.
ANOTHER PLUM BRANDY, No. 2.-Take two gallons of green gages
very ripe, boil them in just enough water to cover them; to the fruit
add one gallon of white French brandy and two pounds of sugar; cork
tightly, and after two months filter the liquor.
STRAWBERRY BRANDY, No. 1.-Take eight quarts of strawberries,
mash them, and add to them four pounds loaf-sugar; stir them in
one gallon of French brandy, put them in a four-gallon jug, tie over
the mouth of the jug a cotton cloth, let it stand three weeks, then
cork tightly; bottle when six months old.
STRAWBERRY BRANDY, No. 2.-To every gallon of strawberries,
add one of deodorized pure spirits, let it stand three months before
drawing off; when ready to bottle, pass the liquor through a filtering
paper, until quite clear.
WHITE CURRANT BRANDY.—To one gallon of currant juice, add two
quarts of deodorized pure spirits, and four pounds of sugar; let it
stand three months before bottling.

280
HOUSEKEEPER'S ENCYCLOPEDIA.
RED CURRANT BRANDY.—To one gallon of the juice add five
pounds of sugar, and two quarts of deodorized pure spirits; draw off
and bottle the brandy after three months.
BLACK CURRANT BRANDY.-Boil a half-bushel of black currants
with two gallons of water, half an hour; after the fruit cools, add
four gallons of the best deodorized pure spirits, stir it briskly, and strain
the liquor, squeezing it until all the juice is out of the fruit; add to
the liquor eight pounds of sugar, put it in a clean cask, wash the fruit
again in one gallon of water and one of pure spirits mixed; press it
well, and add four pounds more sugar, put this in the cask, and shake
it thoroughly. It can be used in one month, but will improve by
age; is useful in bowel complaints.
ELDERBERRY BRANDY.—To every gallon of brandy, add one of
elderberries; let it stand one month before using. It can be spiced if
desirable.
BLACKBERRY BRANDY, No.1.-Take equal parts of brandy and black-
berry juice; add to every gallon one pound of loaf-sugar. This is
excellent for bowel complaints.
BLACKBERRY BRANDY, No. 2.-To every gallon of the fruit, allow
one of deodorized pure spirits; mix them in a barrel, and let the
berries dissolve in the spirits. This is made in large quantities, and
sold at high prices for bowel complaints, under the name of black-
berry brandy.
RASPBERRY BRANDY, No. 1.-Allow for every quart of the juice of
the fruit, one pound of sugar and one quart of brandy.
RASPBERRY BRANDY, No. 2.—Put in a barrel eight gallons of rasp-
berries, twelve pounds of sugar, three gallons of water, and twelve
gallons of deodorized pure spirits; stir it up every day for two
weeks, and then let it stand; when bottled it must be filtered.
CHERRY BRANDY.-Crush cherries, allowing one quart to every
gallon of spirits; it can be made of any variety of the cherry, and
with either deodorized pure spirits, or brandy. These extracts of
fruit in brandy will be found much better for pudding sances than any
brandy that can be bought at the shops.

FRUIT VINEGARS.
281
CHAPTER III.
FRUIT VINEGARS
CURRANT VINEGAR.- To make a barrel, mash two bushels of cur-
rants, press out the juice, and wash the pulp free from the acid of the
fruit in filtered rain-water; put the juice in a barrel; add to the
water in which the pulp was washed two gallons of molasses; dissolve
it thoroughly, and pour it in the barrel; add sufficient rain-water to
make the barrel three-quarters full. Stir into one gallon of water a
teacup of hop yeast, and add it to the other ingredients. If the vin-
egar is not needed until winter, omit the yeast. Set the barrel in the
sun, and place in the bung-hole a junk bottle. The next fall add
eight gallons of soft rain-water, which will make the barrel full of
vinegar; shake the barrel, while turning, every day.
STRAWBERRY VINEGAR.—Take two gallons of strawberries, small
inferior ones are just as good as any, mix in them eight pounds of
sugar, and jam them very fine; add four gallons of soft water, and
put the whole into a clean cask, where it will keep warm.
RASPBERRY VINEGAR.—Take six quarts of raspberry juice, twelve
pounds of sugar, and three gallons of water; put the juice, water, and
sugar together, and put them in a clean cask; shake them well; put
the pulp of the fruit in one gallon of water, with three table-spoons
of yeast, and one pound of sugar; let it stand until it has well worked,
then strain it and add the liquid to the cask.
PEACH VINEGAR.-Mash overripe peaches, and mix them in
water; there should be enough of the fruit to flavor the water, so as
to taste as strong of peaches as cider vinegar, half reduced with
water, does of apples; to every gallon of the water add four ounces
of brown sugar, and a little yeast until turned, set the cask in the sun
with a junk bottle in the bung-hole.
CHERRY VINEGAR.-Beat up three bushels of cherries in a tuo,
and fill it with water; let them soak two days, then drain them, and
press the fruit in a bag to save all the juice; to this water and juice
add half as many gallons of water as there is of the liquid, and add
four ounces of sugar to each gallon of the preparation. Keep it warm
while fermenting.

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PLUM VINEGAR.-Allow for each gallon of water two quarts of
any common plum, and soak the fruit until the whole flavor is im-
parted to the water; to each gallon allow half a pint of sugar; set
the barrel in a warm place and shake it daily; there should be kept
in the bung a black junk bottle.
GOOSEBERRY VINEGAR.—To two quarts of mashed gooseberries
full grown, but green, allow three quarts of water; let the fruit soak
two days, then strain; press out the juice, and add a pint of sugar
to each gallon; add yeast, and let it ferment.
BLACKBERRY VINEGAR.—To every gallon of mashed blackberries
allow two of water and half a pound of sugar; mix them together,
and put pulp and all in a clean cask; add a little yeast if it is neces-
sary to hasten fermentation; if not, set the barrel in the sun, and
shake three times every day; put in the bung-hole a junk bottle;
when it is drawn for use, commence near the top of the barrel, and
draw down, boring new holes as needed, or the pulp will be in the
way. If convenient, drain it off after a few months.
PEAR VINEGAR.-If you have more pears than you can use, and
they are spoiling, make them into vinegar. We have made excellent
vinegar from the water in which pears were boiled for preserves.
The pears should be ground and pressed like apples for cider, and
used the same way; or they may be boiled and pressed, and the juice
and water sweetened with molasses.
WHORTLEBERRY VINEGAR.—Press the fruit, and add to each gallon
of mashed fruit six quarts of water and one pound of sugar; or it
may be made with one quart of the juice of the fruit to two of water,
and no sugar. When it is drawn for use, commence near the top of
the barrel and draw down, or the pulp will be in the way. If desired,
it can be racked off after it is soured.
RHUBARB VINEGAR. Pick the stalks, chop them fine, and drain
off the juice; to every quart of the juice allow three of water and one
pound of sugar; add the mother from vinegar, and put the whole in a
clean cask; set it in a warm place until soured.
APPLE VINEGAR.-_Whenever apples are used in the family, boil
the skins and cores in as little water as will cover them; sweeten
slightly with the rinsings of sweetmeats, and put it in a cask or jug;
when making cider apple sauce, a half-barrel can be made with but

FRUIT VINEGARS.
283
little trouble. If apples are decaying, boil them up, strain the liquor,
and make vinegar. It will take but little molasses to sweeten it.
CRAB APPLE VINEGAR.---Grind the apples, press the juice, and
reduce it one-third, after which treat it like common cider vinegar.
(See CIDER VINEGAR.)
GRAPE VINEGAR.—Take wild grapes, press out the juice, reduce it
one-half, and add to a barrel three gallons of molasses; keep it warm,
and let it work well before putting in the bung.
CHAPTER IV.
CORDIALS, EXTRACTS, ETC.
THE FAMOUS CREAM OF NECTAR-An English Recipe.--Four pounds
of white sugar and three of water; put it over a slow fire in a
porcelain kettle; when milk.warm, add the whites of two well-
beaten eggs; bring it nearly to boiling heat; skim well and bring it
to a boil, and strain immediately; when cool add six ounces tartaric
acid. Steep a quarter of a teaspoonful of cloves with the water and
sugar, or when cool add some other flavoring. It should stand two
days before using. Add a wine-glass to a glass of ice-water, in which
is dissolved half a teaspoonful of super-carbonate of soda.
CREAM OF ORANGES.-Two dozen oranges, six pounds of loaf-
sugar, orange-flower water one gill, spirits of wine three quarts, tinc-
ture of saffron one-fourth of an ounce; chop the oranges fine, and let
the ingredients remain together one month, then filter and bottle.
CARAWAY CORDIAL.-Put into one quart of brandy two ounces of
caraway seed and half a pound of loaf-sugar; draw it off after it has
steeped two weeks.
LEMON CORDIAL.—Take two dozen of fine lemons, and four pounds
of loaf-sugar; steep the yellow part only of the skin in one gallon of
the best French brandy. Having rolled the lemons, squeeze out all
the juice and the pulp in one gallon of water, dissolve the sugar in
the water, and pass it through a jelly-bag. The peel of the lemon
should have been steeping for twenty-four hours in the brandy;

284
HOUSEKEEPER'S ENCYCLOPEDIA.
strain it in the acid water and sugar, and add three pints of boiling
hot milk. Let it stand twenty-four hours, and then strain clear and
bottle it.
EXTRACT OF ROSE.-Take a gallon bottle, fill it nearly full of rose-
leaves packed tight, and fill the bottle with best brandy; as the
leaves dissolve, add more.
EXTRACT OF PEACH.—Blanch a pint of peach pits, and add to them
one quart of the best brandy or pure deodorized spirits.
EXTRACT OF NECTARINE.—Blanch one pint of nectarine pits and
half a pint of peach, pour over them one quart of pure deodorized
spirits.
EXTRACT OF LEMON.—Use the yellow only of the peel; if any
of the white is used the extract will be bitter. To a dozen lemons,
juice and peel, allow one quart of the best brandy and four pounds of
sugar.
EXTRACT OF LEMON PEEL.—Grate carefully the thin yellow rind of
two dozen lemons, pour over it one quart of deodorized pure spirits,
and cork tight. Strain it as needed.
ORANGE PEEL EXTRACT.-Rub one pound of loaf-sugar on two
dozen oranges, so as to extract all the oil; wet the sugar with one
quart of the best pure deodorized spirits, and cork tight.
EXTRACT OF CELERY SEED.-To an ounce of celery seed put
a pint of deodorized spirits, and cork tightly; shake the bottle fre-
quently.
EXTRACT OF SAGE.—Take a gallon bottle, fill it two-thirds full of
sage wilted in the sun; press it tight, and fill the bottle with pure
deodorized spirits; use the extract in place of the dried sage.
LEMONADE.- Rub some of the sugar on the peel of the lemon to
extract the oil; roll the lemons under the hand on the table, and
press out all the juice; add to every lemon two heaping table spoons
of loaf-sugar; mix it thoroughly with the lemon; fill the pitcher one-
quarter full of broken ice, and add water.
ORANGEADE is made as above with less sugar. Oranges and
lemons mixed make a fine ade.

CORDIALS AND EXTRACTS.
285
PINEAPPLEADE.-Cut the pineapple fine, and mix the fruit with sugar
and ice and water. Orange, lemon, and pineapple mixed are fine.
CURRANTADE.-Take a goblet one-quarter full of currant juice;
add sugar and a table-spoonful of pounded ice, and fill with cold
water.
STRAWBERRYADE.-Mash strawberries, sweeten to taste; fill the
glass half-full of pounded ice, and fill up with the sweetened juice.
The two above are very nice for invalids, and can be made of the
syrups, though the fresh fruit is better.
RASPBERRY VINEGAR FOR A BEVERAGE.—Pour one quart of wine
vinegar over three quarts of raspberries; let it stand one day; press out
the liquid, and continue the same operation for three days, and then
bottle the liquid. Use it in ice water, with or without sugar.
To MULL WINE.—Boil any spices in very little water, strain, and
to half a pint of spiced water add one pint of wine, with sugar to
taste. Serve hot with slices of toasted bread; add lemon or orange if
desirable.
Egg Nog.-Beat the yolks and whites of six eggs separately; add
to the yolks sugar, a quart of new milk or thin sweet cream, and
half a pint of French brandy; add the whites of the eggs beaten stiff,
and stir them through the nog.
SANGAREE.—Take half Madeira wine and half water, and the juice
of a lemon.
ENGLISH MILK PUNCH.-Add boiling milk to lemonade; strain,
and add brandy and spices.
COMMON MILK PUNCI.-Beat an egg light, mix it in milk, and add
brandy and nutmeg.
MISSISSIPPI TRAVELLER.-Squeeze half a lemon with two teaspoon-
fuls of loaf-sugar; add one fresh egg, and wine to double the quan-
tity; then add two table-spoons of water and sufficient ice broken
the size of a small hickory nut to fill the tumbler; put over the tum-
bler a tin lemonade mixer, which is a tin tumbler holding about a
pint, shake the mixture briskly until the egg is cut and in a perfect
froth. The best wine for this is pure port, though currant and other
domestic wines do very well as a substitute.

PART VII.
CATSUPS, SALADS, FLAVORED VINEGARS, PICKLES, ANE
MANGOES.
CHAPTER I.
CATSUPS.
MUSHROOM CATSUP.-Put layers of mushroom and salt in an
earthen dish, or if a large quantity of the catsup is to be made, in a
cask; let them lie three hours, by which time the salt will have
penetrated the mushrooms; then bruise them in a mortar or in some
other efficient manner, and let them remain three days, stirring
them from the bottom three times each day; then put them in a jar,
and add a few peppercorns, cloves, and allspice. Set the jar in cold
water, bring it to boiling heat, and boil gently one hour, after which
drain off the juice without pressure, and boil gently until it is re-
duced one-half, skimming it as it boils. When sufficiently reduced
pour it in a crock, let it stand a day to settle, and strain it through a
thick cloth, without disturbing the sediment at the bottom; bottle in
half-pint bottles ; add to each bottle one teaspoon of brandy and cork
tight. If it moulds it must be boiled again.
WALNUT CATSUP, No. 1.-Bruise green walnuts, and press out the
juice of the nut; boil the juice until half reduced; add a little essence
of anchovy, mace, cloves, and pepper, without grinding, in equal
parts, a clove of garlic, and a little salt; let the catsup and spices
simmer together until the liquor measures one-third of the original

CATSUPS.
287
amount; strain out all the spices; add half as much of the very best
wine vinegar as the liquor measures; let it stand in an earthen jar
until it settles, then filter it until clear: bottle and seal tight.
WALNUT CATSUP, No. 2.-Bruise the nuts, press out the juice;
add to a gallon an ounce of cinnamon, half an ounce of mace, and a
quarter of an ounce of cloves; put the spices in a bag without rolling
or grinding ; boil until the liquor is half reduced; pour it in a jar;
add a little salt; let it settle two days, and filter until clear;
bottle in pints or half-pints, and seal the corks. It is better two
years old.
OYSTER CATSUP.-Pound fine fresh oysters in a mortar with a few
cloves, mace, salt, and Cayenne; pass them through a sieve, and thin
with strong vinegar poured over boiling hot; bottle and seal tightly.
In this catsup the cloves must be barely perceived; if too strong the
other spices will be lost.
CATSUP FOR MUTTON Chops.—Three teaspoons of black pepper,
three of mustard, one of allspice, three of salt, mix the spices with
two quarts of grated horseradish, half an onion or not, as desired ;
beat the ingredients together quickly; strain the liquor from the
radish, add one-quarter as much ten per cent. vinegar as there is
liquid ; bottle in half-pint bottles, and cork immediately.
CELERY CATSUP.—Mix an ounce of celery seed ground, with a
teaspoon of ground white pepper; bruise half a dozen oysters with a
teaspoon of salt; mix and pass the whole through a sieve; pour over
the mixture one quart of the best white wine vinegar; bottle and
seal tight.
PEACH CATSUP.-Boil ripe peaches over steam with the pits;
press out all the juice; to every quart allow a pound of loaf-sugar;
boil without the sugar until it is reduced one-third ; add to each
quart of juice before boiling a teaspoon of broken, not ground, mace,
two of cinnamon, half a teaspoon of cloves, and one of peppercorns;
boil all together; when half reduced remove the spices, add the
sugar, boil until quite thick, and reduce to a convenient consistency
for bottling with strong vinegar.
PLUM CATSUP.-Boil whole plums over steam; press out the
juice; pass the pulp through the sieve; boil in a quart of the juice a

288
HOUSEKEEPER'S ENCYCLOPEDIA.
teaspoon of broken cinnamon, one of mace, and half as much of
cloves and pepper until reduced half; add this to the pulp, with two
pounds of loaf-sugar, and heat it, stirring constantly; when the sugar
is dissolved, reduce the catsup with one quart of ten per cent. vinegar.
CHERRY CATSUP.--To every pound of fruit allow one pound of
coffee sugar; boil the fruit and sugar together, drain off the syrur,
and to every quart add a teaspoon of pepper, one of mace, two of
cinnamon, one of ginger, and half a teaspoon of cloves; boil until the
syrup is highly flavored; pass the fruit through a sieve, strain the
syrup, add it to the pulp; boil all together until of the consistency of
very thick molasses ; thin with ten per cent. vinegar until it is only
of the consistency of common catsup. Bottle while hot and seal im-
mediately.
GOOSEBERRY CATSUP.-Pick clean ripe gooseberries, allow a pint
of water for two quarts of fruit; boil it until the fruit is quite tender;
then add a teaspoon of ground cinnamon, one of mace, half as much
pepper, and the same of cloves; stir the spices in the fruit; let it
simmer a few moments, and press out all the juice; add to each
quart one pound of sugar; reduce until the syrup is near to becoming
a jelly, and then thin with the best vinegar until of the consistency of
molasses. Bottle and cork tightly.
GRAPE CATSUP.—Boil grapes over water; to each quart allow a
teaspoon of broken cinnamon, one of mace, one half-teaspoon of
cloves; simmer over water one hour; strain, and add to every quart
one pound of sugar; reduce nearly to jelly, and add wine or vinegar
to thin it to the proper consistency.
BLACKBERRY CATSUP.-Cover the fruit with boiling water; press
out the liquor, add whole pepper, mace, cinnamon, white mustard,
each one teaspoonful for every two quarts; reduce by boiling one
quarter; strain and boil until very thick, and reduce with vinegar of
the best quality. Bottle hot and seal immediately.
RASPBERRY CATSUP.—Boil one gallon of the fruit in one quart of
vinegar; strain, and add mace, cinnamon, mustard, and ginger, each
half a teaspoonful without grinding; boil half an hour slowly; strain,
and measure the liquor; to every quart add one pound of sugar; boil
until of proper consistency; if not sufficiently acid, add citric acid dis-
solved in very little vinegar.

CATSUPS.
289
WHORTLEBERRY Catsup.-Add to every gallon of fruit two quarts
of boiling water; let it stand all night; in the morning draw off the
juice; pass the pulp through a sieve; add to each galion of the
liquor a teaspoonful of each of the following spices : mace, cinnamon,
white mustard, ginger, pepper; boil one hour gently; strain off the
liquor; add to every quart half a pound of sugar; stir in the pulp,
and boil it in the spiced juice; dissolve a teaspoon of the citric acid
in a little of the juice reserved for the purpose; add it to the catsup,
and if too thick thin with vinegar or wine.
CUCUMBER CATSUP.-Grate large cucumbers before they begin to
turn yellow; drain out the juice and put the pulp through a sieve to
remove the large seeds; fill a bottle half-full of the pulp, discarding the
juice, and add the same quantity of ten per cent. vinegar; cork tightly;
when used, add pepper and salt; salt kills the vinegar if put in when
made. This is almost like a fresh-sliced cucumber when opened for use.
TOMATO CATSUP.-Select tomatoes not overripe, skin and strain
the tomatoes; to every gallon add three table-spoons of salt, three of
ground black pepper, three of mustard, and one teaspoon of ground
allspice; mix the spices in a part of the tomato, and strain them
through a sieve; put in a small bag four large pods of sweet peppers,
and, if relished, one onion, and boil them with the catsup while it is
being reduced; add the expressed juice of one quart of horseradish,
and reduce it until it is of the proper consistency to pour from the
bottles without difficulty ; let the catsup remain in the bottles, with
a piece of cotton cloth tied loosely on the neck, for three months to
ripen, when cork and seal tightly.
CHAPTER II.
SALADS.
To DRESS LETTUCE.—Bring in a head or more of lettuce one hour
before dinner; lay it in cold water; look it over carefully, and lay
the leaves, one by one, around the edge of the dish, leaving the heart
in the centre. (See Part III., Chap. VII.)
SALAD OF LETTUCE, No. 1.-Select lettuce; examine each leaf
carefully; chop very slightly; boil four eggs hard ; slice them; lay
13

290
HOUSEKEEPER'S ENCYCLOPEDIA.
them around the plate; dust over pepper, salt, and a dust of mus-
tard; and pour over the whole, cold vinegar.
SALAD OF LETTUCE, No. 2.-Look over lettuce very carefully;
chop it sufficiently fine to eat at table without cutting with the knife;
prepare a dressing with egg, butter, salt, pepper, and mustard
worked to a paste; add vinegar, and pour the dressing over the
lettuce.
SALAD OF WILTED LETTUCE, No. 3.—Having examined the lettuce
leaf by leaf, chop it fine; heat sufficient vinegar boiling hot to cover
the salad, beat up two eggs very light, and mix them in the vinegar ;
when it is nearly boiling hot, add a table-spoonful of butter, pepper,
salt, and mixed mustard, and pour it over the lettuce.
LETTUCE WITH FINE EGG SALAD, No. 4.—Beat up the yolks of two
eggs very light; mix in a table-spoon of cold butter, a teaspoon of
mustard, half as much black pepper, and the same of salt; beat the
eggs and other ingredients together. Heat nearly boiling hot a half
pint of strong vinegar, remove it from the fire, and thicken it with
the egg, butter, and spices; if not hot enough to thicken by the par-
tial cooking of the egg, heat it, beating it constantly while heating;
when a little thickened, cool it quickly, or it will be either too thick
or curdle; if too thick, thin with vinegar. Having looked over the
lettuce, chop it slightly, and pour the sauce over the salad cold.
COMMON SALAD DRESSING, No. 1.-Boil eggs hard, peel them, and
while hot add butter, pepper, salt, and mustard, work these ingredients
well together, and then add vinegar.
CHICKEN SALAD, No. 2.-Boil tender two good-sized chickens, skin
and pick them free from bones, using only the white meat. Boil nine
eggs one hour, and work them to a smooth paste with a wooden
spoon, add half a pint of melted butter, and work into the egg and
butter mustard, salt, and pepper to suit the taste; it should be highly
seasoned ; mix the ingredients well, and add a small teacup of grated
horseradish, and one pint of strong vinegar. Chop fine half a head of
cabbage and as much blanched celery; mix the chicken, cabbage, and
celery together, and just before serving add the sauce. If celery can
be had in abundance use no cabbage; if celery cannot be obtained,
- use cabbage, with extract of celery. If neither cabbage nor celery is
in season, use blanched lettuce. (See Part III., Chap. VII.)

SALADS.
291
CHICKEN SALAD, No. 1, under the head of celery.
A VERY FINE SALAD SAUCE, No. 2.- Pass through a sieve with a
wooden spoon, the yolks of two hard-boiled eggs, add two table-spoon-
fuls of sweet oil, or melted butter, work the butter and egg to a paste,
add a teaspoon of made mustard, and half as much salt, and pepper;
work these ingredients well together, and add gradually three table-
spoons of strong vinegar. Mince lettuce, and just before serving, mix
with it lobster, chicken, the white meat of veal, or any cold fowl, and
add the sauce.
SALAD DRESSING WITHOUT EGGS, No. 3.–Take one part fresh salad
oil and two parts strong vinegar, add pepper, salt, and mustard ; send
it to the table in a boat, with the leaves of the salad nicely washed,
slightly chopped or not, as desired.
SWEET Salad Sauce, No. 4.—To one pint of strong vinegar, add
one-fourth of a pound of sugar; pour it over the lettuce cold, after
it is on the table.
LOBSTER SALAD.-Abstract all the meat from the body and claws
of a well-boiled lobster, cut it fine, and mash the coral with a wooden
spoon. Wash the blanched part of a head of lettuce, chop it fine, and
mix it with the lobster. To make the sauce: take a pirch of salt, half
as much Cayenne, a teaspoon of French mustard, four large table-
spoons of fresh salad oil, and four table-spoons of the strongest vin-
egar; have ready the yolks of three boiled eggs, mash them to a
paste, and mix them and the coral in the sauce; the sauce should be
added to the salad just before serving.
HORSERADISH.-Wash the roots, and scrape them free from the
outside skin, grate them finely, and mix it with strong vinegar, and
add to one pint of the grated horseradish, a teaspoon of loaf-sugar.
To Mix MUSTARD.-One table spoonful of best mustard, a salt-
spoon of salt, one teaspoon of sugar, and water enough to make a
paste; mix thoroughly, and add sufficient boiling water to cook and
stiffen the mustard ; work well, and add hot water, until it is of the
proper consistency.
CUCUMBERS FOR THE AGED.-Peel nice young cucumbers, chop or
grate them as fine as possible, saving all the liquor of the vegetable ,
chop two small onions fine, and mix them with the cucumbers; add
strong vinegar, pepper, and salt; this salad should be served as soon

292
HOUSEKEEPER'S ENCYCLOPEDIA.
The onions can be
as prepared, as the cucumbers soon wilt.
omitted.
CABBAGES AND CUCUMBENS.—Chop cabbage very fine, add to one
quart of the chopped cabbage, a teacup of chopped cucumber, season
with pepper, salt, and vinegar; this, when cucumbers are higli, will
be found a good substitute. It can be made during the winter with
vinegar of cucumbers, or cucumber catsup; onions can be added, if
relished; some persons who cannot eat cucumbers, will relish this
salad.
RADISHES FOR THE AGED.—Peel tender radishes, grate them, add
salt, aud vinegar if desired. This manner of preparing radishes is
more healthy for all ; especially for persons who have poor teeth, and
children who do not take time to masticate their food. Winter rad-
ishes grate nicely, and will be found a fine relish, when fresh salads
cannot be obtained. (See Part III., Chap. VII.)
CELERY FOR THE AGED.—Take the blanched celery, cut it as fine
as possible, add salt, and send it to the table, where vinegar and egg
can be added, if desired. This salad should be served as soon as pre-
pared, as it will be apt to turn brown; ornament the dish with
green celery leaves. Onions can be prepared in the same manner,
and will make a fine salad, for those who relish them.
Tomato CHOWDER.—Four quarts of finely chopped green tomatoes,
press the juice from the tomatoes, scald them in vinegar, but do not
heat boiling hot, drain off all the vinegar, add three pods of large green
peppers, and three onions chopped fine, one quart of grated horseradish,
one-fourth of a box of mustard, black pepper the same, salt to the taste;
cover with the best of vinegar, press it firmly, and set it in a cool
place; the vinegar should completely cover the chowder, the onions can
be omitted, adding more horseradish. It can be varied by adding
chopped cucumbers to the tomatoes.
CHAPTER III.
FLAVORED VINEGARS.
CELERY VINEGAR.-Obtain ten per cent. vinegar; put into a mus-
lin bag four ounces of celery seed, put the bag in a wide-mouthed
bottle, holding three or four quarts, fill with the extra strong vin-

FLAVORED VINEGARS.
293
egar, and cork tight; set the bottle in cold water, heat it to boiling
heat, take it from the bath, cork tightly, and set it in a cool place;
this will be found a good substitute for celery, in all salads where this
flavor is required.
• VINEGAR OF MUSTARD.-Boil black mustard seed in strong vinegar
until it is highly impregnated, then strain clear, and bottle for use;
use it in salad sauces, which are to be made without thickening.
VINEGAR OF NASTURTIUMS. -Pick young nasturtium seeds, and put
them in vinegar; when all the strength is extracted, throw out the
seeds, and add more until the vinegar is very strongly flavored.
VINEGAR OF CUCUMBERS.-Chop cucumbers, pour over them cold
vinegar very strong; as fast as the strength of the cucumbers is ex-
tracted, add more; the vinegar should be ten per cent. If the vine-
gar is not strong, it will become too much reduced by the juice of the
fruit; when it is sufficiently strong, it should be equal, after it is
flavored, to four per cent. vinegar, which is as strong as the common
vinegar of the shops.
* PEACI VINEGAR.-Blanch, by putting them in boiling water, one
pint of peach pits; pour over them cold vinegar, as strong as can be
obtained, and cork tightly.
ONION VINEGAR. —Take onions, or cloves of garlic, and put them
in strong vinegar; it will take but a few drops to flavor salads.
• CMILI VINEGAR.-Infuse fifty small ripe Cayenne peppers, chopped
fine, in a quart of ten per cent. vinegar, for two weeks; when it will
be ready to strain, and bottle.
BASIL VINEGAR.-Infuse basil leaves in best wine vinegar; when
it has steeped two weeks, drain it off, press the basil, and add fresh
leaves; continue to do this until the vinegar has the desired flavor,
when cork and wire down.
GARLIO VINEGAR.—Take one quart of white wine vinegar, the
juice of four lemons, six cloves of garlic, six cloves, half a nutmeg,
and a few basil leaves ; set the bottle in cold water, and heat it to boil-
ing heat, cork tight, and let it stand for two weeks; then strain and
cork tightly. It will take but two or three drops to add the flavor to
soups, or sauces if desired. If the flavor of garlic is fairly discerned,
it is disagreeable.

294
HOUSEKEEPER'S ENCYCLOPEDIA.
ESCHALOT VINEGAR.--Chop eschalots, and to one quart of ten per
cent. vinegar, put four ounces of eschalots; shake often for two weeks,
then drain off, bottle and cork tight.
. TARRAGON VINEGAR.–Fill a large wide-mouthed bottle with fresh
tarragon leaves, picked from the stalk before the plant flowers; step
them in strong vinegar for fourteen days, or longer if convenient;
strain clear; fill half-pint bottles with the vinegar, and cork tightly;
this is used to flavor mustard and salads.
VINEGAR OF MARJORAM.—Pick sweet marjoram leaves before the
plant flowers; wilt them a little, and steep them in strong vinegar for
two weeks, then bottle and cork tightly.
SAVORY VINEGAR.-Steep summer savory in strong vinegar; when
the vinegar is highly impregnated, strain, bottle, and cork.
Borage VINEGAR.—Pick the flowers of borage; put them in a
wide-mouthed jar, fill with strong vinegar, let them steep for three
weeks, then strain, bottle, and cork. The flavor is somewhat like
cucumbers.
BURNET VINEGAR.—Pick the leaves before it flowers, pack them
in jars, and pour over them strong vinegar, and steep one month;
then strain off and cork.
CINNAMON VINEGAR.—Bruise cassia buds and steep them in vin-
egar; let the buds remain, and strain the vinegar when wanted, as
the strength of the buds is long in extracting.
CLOVE VINEGAR.—Bruise two ounces of cloves, add one pint of
strong vinegar, let it steep six weeks, then filter until clear, bottle in
half-pint bottles, and cork tightly.
CHERRY VINEGAR.-Pick morello cherries free from stems, bruise
them, and to one quart of fruit put two quarts of strong vinegar; let
them steep one month, then strain and bottle.
OYSTER VINEGAR.—Boil oysters in strong vinegar, until the vin-
egar is highly flavored ; add clove, mace, and pepper, to suit the
taste, then strain and bottle.
VINEGAR OF WALNUTS.Bruise butternuts when not larger than
a small hickory-nut, steep them in strong vinegar for two weeks,

FLAVORED VINEGARS.
295
after which strain and bottle. It can be flavored with spices, or not,
as desired, and is used to flavor fish sauces.
HORSER ADISH VINEGAR.--. Make this in the spring; to one quart
of grated horseradish add one quart of strong vinegar, press the liquor
out as soon as possible, bottle, cork, and seal immediately. This
must be made as speedily as possible, or the flavor will escape before
bottling; use one ounce bottles, as it will become tasteless if open
one day.
VINEGAR OF GINGER.--Steep four ounces of crushed white ginger
in two quarts of the strongest vinegar for two months; strain until
quite clear, bottle, and cork tight.
VINEGAR OF MACE.--To one quart of the best white-wine vinegar
put one ounce of rolled mace, cork the bottle, set it in cold water, and
heat until it is nearly boiling hot, let it steep for four weeks before
straining, or longer if convenient, then bottle and cork tightly.
VINEGAR FOR SOUSE.-Steep black peppercorns and white mustard
seed in strong vinegar for four weeks, strain, and pour it over the souse
after it is boiled tender.
VINEGAR FOR SOUSED FISH.-Steep in strong vinegar a few cloves,
more peppercorns, mustard seed, and young walnuts bruised, until
the vinegar is highly spiced ; then strain, and cover the fish with the
spiced vinegar; the fish must be boiled before it is soused.
WORMWOOD VINEGAR.--Bruise green wormwood; to one pound
add one quart of strong vinegar, steep the wormwood and vinegar
together, by setting the bottle in cold water, and heating to boiling
heat; let the wormwood and vinegar remain together for two weeks,
then strain, press out all the juice, and bottle. This is excellent for
all sprains, and ought to be ready to use at any time.
HOP VINEGAR.--Steep one quarter of a pound of ripe, but not dry
hops in one quart of strong vinegar, let it steep two weeks, and then
press out the liquor; keep it for colds, quinsy, and throat troubles.

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HOUSEKEEPER'S ENCYCLOPEDIA.
CHAPTER IV.
PICKLES AND MANGOES.
REMARKS ON PICKLING.--In the first place, be quite sure that the
salt of which the brines are made is pure; much of the common bar-
relled salt is mixed with lime, in which case it will neither preserve
meat nor vegetables. The object of using salt on vegetables is to re-
duce their fluids; if cucumbers are put in common strength vinegar
when fresh picked, their natural fluid will reduce the vinegar so
much, that there will not be sufficient strength left to preserve the
pickles. Vinegar must be of proper strength; if too strong, it will
eat the pickles; if not of sufficient strength, mould will form, and
the pickles become soft and worthless. It is of no use to scald vine-
gar that moulds. It is want of strength that produces it; either add
ten per cent. vinegar, until the percentage of the vinegar is raised
to four per cent., or throw it away, and put fresh vinegar to the
pickles. There is no better vinegar to be obtained for pickles than pure
distilled high wine vinegar ; this can be bought of the maker from ten
to four per cent.; four per cent. is the proper strength for preserving
cucumber pickles. Onions and mixed pickles require it much
stronger. The strength of vinegar can be ascertained by the use of
a glass tube called by vinegar makers Acetometer; the proper name
for it is Acet-meter. The tincture of litmus is first put into the tube,
then vinegar, and afterwards ammonia. It is impossible to give an
idea of the instrument, but every housekeeper who makes her own
pickles should possess one. They cost from three to twelve dollars;
our own cost but three, and is in every respect equal to the high-
price tubes. To ascertain the percentage of vinegar, pour into the
tube the tincture of litmus, until it reaches the first mark on the
scale; add vinegar to reach the third mark, turn the tube up and
down, pressing your thumb on the mouth until the liquid turns red ;
then add ammonia until the vinegar has turned blue, which will give
the percentage of the vinegar. When buying the tube, get direc-
tions of a chemist in regard to the proper strength of the ammonia.
The measuring must be done with great accuracy, as half a drop
makes a difference in the percentage. This is the only instrument
that can be depended upon, to ascertain to a certainty the amount of
acetic acid in vinegar, and without this knowledge of the strength of
vinegar, housekeepers are liable to fail in their pickling.

PICKLES AND MANGOES.
297
To PICKLE CUCUMBERS.—Cut the cucumbers from the vines with-
out bruising the stems; lay them carefully in a basket; take them to
the cellar; sort and pack them in barrels, putting different sizes in
separate barrels, spread a layer of salt between each layer of cucum-
bers; there should be sufficient salt to entirely cover the pickles be-
tween the layers. Continue to pack the cucumbers daily as they are
picked, never using any but fine cucumbers, discarding all that are
crooked or of slow growth. Keep) boards over the pickles, and weight
to press them under the brine, which will be formed without the
addition of water, with the juice extracted from the fruit by the salt.
Pickles packed in this manner may be preserved for years, if there
are no impurities in the salt; but if the salt is mixed with lime, they
will soon soften and spoil. In two months after the barrel is filled,
take them from the brine, freshen and green. To green cucumbers,
prepare alum-water; put the pickles in a vat or boiler, lined with
tinned copper; heat the alum-water, and pour it over the pickles.
This is the process which is usually employed by pickle-makers,
except that they throw steam into the vats to heat the alum-water,
and if managed properly the pickles may be greened with less action
of copper than when scalded in the usual method in bright brass
kettles. Take the pickles from the vat when a little green, and pour
over them water boiling hot. If not greened sufficiently, repeat the
hot water until they are the desired color, and when cold, put them
in four per cent vinegar, let them remain until quite soured; then
change to fresh vinegar, of four and a half per cent., which will keep
the pickles hard and sour; add to a barrel six large peppers, without
bruising, and keep the pickles under the vinegar with weights.
GHERKINS, OR PRICKLY CUCUMBERS.-Pick the gherkins when from
half to two-thirds grown. Put them in strong brine in which a little
alum has been dissolved; keep the pickles under the brine with
weights; let them remain in the salted water three days; then take
them out, and green them by covering with alum-water in a brass
kettle half a day; then take them from the kettle, even if they have
not greened, pour over them hot water, let them nearly cool, and re-
peat the process until the color is right. It takes heat to bring out
the color. If soaked sufficiently in the brass to green without heat,
the pickles would be poisoned; but in pursuing the course recom-
mended in this chapter, the skin is slightly acted upon by the metal,
and the after soaking in the hot water removes what little was ab-
sorbed of the acetate of copper by the vegetable. When pickles have
13*

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HOUSEKEEPER'S ENCYCLOPEDIA.
a clear light green color, they have absorbed so much verdigris as to
make them unhealthy; the color should be a dark green, nearly the
color of grass. When the gherkins are freshened, and greened, put
them in a keg, and pour over them hot vinegar; put a weight on
them to keep them under the vinegar, and let them remain until
quite sour, then add fresh vinegar. If to be spiced, steep spices in
the first vinegar, but put none in the second, which should be four
per cent., and put on cold. Unless gherkins are pickled when prime,
and with care, they wilt and become flabby; unless they are brittle,
they are a miserable pickle. Those who like can sugar the last
vinegar.
SPICED PICKLED CUCUMBERS, No. 1.--Cut carefully from the vines
small cucumbers which have grown fast, and are neither crooked nor
spotted. Put them in a jar, and pour over them weak salt and water.
The next morning heat over the brine, and add more salt and a tea-
spoonful of pounded alum to every gallon. Let the cucumbers re-
main in the brine one week. Heat in a brass, not copper, kettle,
a pail of water in which is dissolved a piece of alum as large as a
butternut; heat the alum-water to boiling heat, put the cucumbers in
the kettle, let them lie one hour; then pour over them boiling water
three successive times, letting them stand each time sufficiently long
to cool the water to blood heat, after which heat vinegar with spices
and pour it over the cucumbers; let them stand one week. Then
cover them with fresh vinegar, with more spices, and pour over
them cold. The vinegar for spiced pickles should be full five per
cent.
SPICED CUCUMBER PICKLES, No. 2.-Having salted small cucum-
bers with brine, or by packing in salt, cover the bottom and sides of
a brass kettle with leaves from a grape vine; put a layer of leaves
and a layer of pickles in the kettle until it is quite full, covering over
the top with the leaves; heat to boiling a pail of water, dissolve in
the water two table-spoons of alum, pour the water over the pickles,
and cover tight, and let them remain until cold ; if not sufficiently
greened, drain off the water without disturbing the cucumbers, heat
the water again, and pour it over the pickles; do not let them stand
in the kettle overnight, to become impregnated with the verdigris of
the kettle; it is only necessary to set the color of the cucumber
skins. Take out the cucumbers, and pour over them three times
boiling water; this may be done three successive days, or all in the

PICKLES AND MANGOES.
299
same day, as convenient; then pour over them hot vinegar, and leave
them one week; then change the vinegar, and scatter in the keg gin-
ger root, cloves, cinnamon, mustard, horseradish root, nasturtium
seeds, and one pepper.
An Easy METHOD OF PREPARING SPICED PICKLES, No. 3.-Take
them from the brine when sufficiently salted, put them in a brass
kettle with a table-spoonful of alum to a pailful of water, heat them,
stirring frequently until the water is too hot to allow the cucumbers
to be stirred with the hand. Let them cool in the kettle, and while
cooling heat in a wash-boiler four pails of water to boiling heat, take
the boiler from the fire, and put the cucumbers in a tub; when the
water has cooled ten minutes, pour half of it on the cucumbers, stir
them round, pour off the water and add the remainder; cover and let
them cool gradually. The next day taste the pickles; if the taste of
salt is perceived, and they are not sufficiently greened, pour over
them again hot water, but if greened to suit, cover with cold water
and repeat the operation until they are quite fresh; then scald a few
spices in strong vinegar, and pour over the pickles, cover tight, and
let them remain two weeks, then add fresh cold vinegar, with more
spices. Pickles to spice should be picked quite small. The smaller
the cucumbers, the sooner will they green and freshen.
TO PREPARE SUMMER PIOKLES. Pick very small cucumbers, pour
over them weak hot brine, let them cool, and pour over them hot
vinegar and spices to the taste, they will be fit to use in twenty-four
hours; but will not keep long.
CUCUMBERS PIOKLED IN SUGAR.-Cut very small young cucumbers
from the vines without bruising the spines or stem; put them in a
colander, and pour water gently through it so as to rinse the cucum-
bers without bruising the spines; place in the bottom of the keg a
thin layer of cheap sugar; that left in the bottom of molasses hogs-
heads, if dried, is as good as the best ; add a layer of cucumbers and
a layer of sugar until the keg is full, putting a good covering of sugar
on the top ; put a board and weight on the top to keep the cucum-
bers under the liquid, which will form with the juice of the fruit and
the sugar. There should be as much sugar used, in preserving pickles
in this manner, as there is salt when packing in salt. The juice and
sugar ferment and form a vinegar which preserves the cucumbers
beautifully, and leaves them a good color, without the trouble of green-

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HOUSEKEEPER'S ENCYCLOPEDIA.
ing. After the vinegar is well formed, and the cucumbers soured
sufficiently, spices can be added if desirable.
SWEET CUCUMBER PICKLES. — Freshen and green pickles as already
described, then cover them with vinegar in which sugar is dissolved,
in the proportion of one pound to the gallon, add spices or not, accord-
ing to the taste.
WHISKEY PICKLED CUCUMBERS.-Select the cucumbers, pack them
in barrels, and pour over them whiskey and rain water in equal pro-
portions. The liquor must be the usual strength, and pure from sul-
phuric acid. Test the whiskey with litmus paper; if, on wetting it,
the paper turns red, you may be sure it is diluted with water, sul-
phuric acid, and probably Cayenne. The whiskey and water should be
added as the cucumbers are packed, always keeping them under the
liquor by weights; the barrel should stand in a warm cellar, and when
full may be placed in the sun. Cucumbers pickled in this manner
are very acid, hard, and green, retaining the natural flavor of the
fresh fruit, more than when salted. Peppers should be added when
the vinegar has quite turned, and the pickles sufficiently soured. If
spiced pickles are preferred, a few can be put in a crock with the
vinegar spiced and peppered to suit the taste, or a few can be flavored
by putting them in the mango tub.
RIPE CUCUMBERS.--Select cucumbers that show a little yellow;
cut them open, remove the seeds, cut them lengthwise, in strips one
and a half inch wide, soak them in salted water and alum two days.
Then soak them half a day in cold water. Take two quarts of strong
vinegar, scald and pour it over the cucumbers hot, let them stand
overnight, then pack the cucumbers in a large-mouthed bottle; dis-.
solve in one quart of strong vinegar, one pound of sugar, strew in the
bottle spices to suit the taste, cover the fruit with the sweetened vin-
egar, cork, and let it stand all night; the next morning set the bottle
in the water bath, and heat the water to boiling heat; cork and set
in a cool place.
PICKLED BEANS.—Select young crispy beans, and string them; put
them in hot, not boiling, brine overnight; the next day green by pour-
ing over them hot alum water heated in a brass kettle, let them stand
until cold; then pour hot water over them until greened; when fresh-
ened, pour over them hot vinegar strongly spiced, let them lie for
three or four days; then put the beans in bottles, cover with four
per cent. vinegar, and cork tight; if desired sweet, add sugar.

PICKLES AND MANGOES.
301
SOUR MARTENEAS OR MOUSE PICKLES. -Pick the marteneas when
the size of a small mouse; leave on the stem, put them in very strong
cold brine, let them lie three days; take them from the brine, cover
with strong alum, and soak three hours; then cover with cold water
to freshen them, changing the water as fast as it becomes salt; when
entirely fresh, pour over them hot spiced vinegar; let them lie until
seasoned through, then bottle, and pour over them strong vinegar.
SWEET MARTENEAS.-Pour over marteneas hot brine with a little
alum ; let them lie four days, put them in a brass kettle, pour over
them hot water with a little alum, and let them lie. Sugar being an
antidote for copper, they may be well greened in the kettle without
danger. Heat over the water until the marteneas are very green;
make a syrup of vinegar and sugar, allowing two pounds of sugar to
the quart; take half a pound of sugar and a pint of vinegar, and melt
to a syrup, wipe the marteneas, and put them, a few at a time, in the
syrup, and heat over steam until quite hot, without cooking in the
least; as fast as they are passed through the syrup, pack them in bot-
tles with spices, and pour over them the vinegar syrup hot, have them
quite covered with the syrup, and cork tightly.
MELON MANGOES.-Select small green muskmelons, pack them in
a tub, pour over them hot brine in which alum has been dissolved;
repeat this process three times, adding salt and alum to keep the
brine the same strength ; let them remain in the brine six days after
the last scald, making in all nine days. Then put them in a brass
kettle, pour over them boiling water, and let them stand covered six
hours; remove them to a tub, pour over them boiling water, let
them remain until nearly cool; pour over them fresh hot water three
times, and soak them two days; now remove a strip of the melon,
cutting in the natural creases; with the fingers scrape out all
the inside, wash them clean, and soak overnight in weak vinegar.
Have ready horseradish root scraped, and split in fine strips,
nasturtium seeds, small button onions peeled, radish pods, young
beans, green grapes, cucumbers no larger than the little finger,
minute melon, young gherkins, small tomatoes, young marteneas, gin-
ger root, cinnamon, cloves, white mustard, young peppers, a ball of
twine, and a large needle. Drain the melons, place them on the table
with the pieces belonging to each melon lying by them; commence
with the cloves, put in each melon six, then cinnamon, ginger root,
and a teaspoon of mustard ; put in each several bits of horseradish,

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HOUSEKEEPER'S ENCYCLOPEDIA.
beans, and every other vegetable prepared for the filling of the
melons. When some of each are in, crowd the melon with what is
left, using more cucumbers than any other of the vegetables, and lastly
crowding in as much of the mustard seed as possible. If the family
do not use onions, these can be omitted; one only should be allowed
for each mango; now place the pieces of melon on each mango, as
they belong, heat enough vinegar to cover them, in which spices have
been steeped ; as fast as the pieces are sewed in, lay them in the tub
with the openings uppermost; when all are in the tub, pour over them
the hot spiced vinegar, cover tightly, and let them remain one week;
then drain off the spiced vinegar, and cover with five per cent. vin-
egar. A weight should be put on the mangoes before the first vin-
egar was poured on, to prevent their rising, which being left on while
this was drained off, will prevent the spiced vinegar, which has filled
the mangoes, from escaping; the last vinegar will need no spices if
the first was highly flavored. If the vinegar moulds, pour it off, drain
the mangoes, and add new spiced vinegar cold; mangoes well made
with vinegar of proper strength, will keep until melons are again in
season.
PICKLED ONIONS.--Peel small white onions, soak them one week
in strong brine, changing the brine every day; scald them in milk and
water without cooking, rinse in hot water, and soak for one day in
weak alum water, or vinegar in which is dissolved a little alum.
Pour over the onions ten per cent. vinegar, and bottle; pour on the
top of each bottle two table-spoonfuls of sweet oil to prevent the vin-
egar from losing strength, add spices if desired; onions will turn dark
if spiced. The vinegar can be flavored with extracts, when their
color will not change.
TOMATOES, TO PICKLE GREEN.–Select small green tomatoes, put
them in very strong brine with a little alum, nine days; green as
gherkins, and put them in ten per cent. vinegar.
RIPE TOMATOES.—Select small tomatoes when turning red but
not soft. Put them immediately in bottles, and pour over them ten
per cent. vinegar; add sugar and spices, if desired.
To PICKLE GREEN WALNUTS.--Gather the walnuts, or, what is
better, butternuts, when very small, prick them several times through
and through, pack them in alternate layers of salt and nuts; when
they have made a brine, drain them and repack with fresh sait; let

PICKLES AND MANGOES.
303
them remain eight days. Wash them free from salt, and wipe them,
lay them to dry three days; steep spices in strong vinegar, heat it
boiling hot, and pour it over the nuts, let them stand one week, then
pack the nuts in jars with spices; heat ten per cent. vinegar near to
boiling heat, fill the jars, let them become entirely cold, and then
cork tightly; the vinegar can be used in fish sauces after the pickles
are used.
CAULIFLOWER.--Select fine cauliflower heads, break them in pieces
as they naturally part, and lay them in salted water overnight. The
next morning scald in a water made quite acid by dissolving a table-
spoonful of citric acid in three quarts of water; heat nearly, but not
quite boiling hot, and after draining well, put the cauliflower in ten
per cent. vinegar, and pack in large bottles; this pickle looks very
pretty colored pink, with red cabbage; although white when first
pickled, it soon turns dark.
PICKLED CABBAGE, RED.-Select firm small heads, quarter them,
shake salt in the leaves, and let them lie all night; in the morning
shake out the salt, and scald vinegar and pour it over the cabbage
hot ; let it remain in the first vinegar three days; in the mean time,
steep cinnamon, mustard seed, ginger root, peppercorns, and a few
cloves in strong vinegar three days; drain off the first vinegar, and
strain the spiced vinegar over the cabbage, and keep it well covered.
SHRED CABBAGE, RED OR WHITE.—Slice cabbage very fine, and
scatter through very little salt; when it dissolves, drain off the brine,
turn over hot spiced vinegar, and let it remain a few days, after
which renew the vinegar, and put on a weight to keep the cabbage
under the vinegar.
PICALILLY.-Take any vegetables, cabbage, cauliflower, tomato,
carrot, cucumbers, onion, pepper, beans, etc.; salt them, pickle in
vinegar, and mix with the addition of strong spiced vinegar to suit the
taste and fancy; they can be sliced or chopped.
TOMATOES AND ONIONS.—Slice tomatoes and onions, allow four times
as many tomatoes as onions; drain well, and cover with strong spiced
vinegar poured on boiling hot. If the tomatoes and onions destroy
the life of the vinegar, drain the pickles thoroughly, and add fresh
cold vinegar to cover them.
PICKLED MUSHROOMS.--Get the button mushrooms; put them in

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HOUSEKEEPER'S ENCYCLOPEDIA.
cold water; dip a flannel in salt and rub them off, and throw them in
fresh water; put them in a stew-pan; scatter over a little salt; cover
close, and set them in a boiling pot until the salt las drawn the juice
from them; then lay them between two towels until quite cold; then
pack in jars, and cover with strong distilled vinegar; add very little
mace, and put a table spoon of salad oil on the top; cork tightly, and
keep them in a cool place.
PEACH MANGOES.-Take fine large freestone peaches; rub off the
down with a small, stiff brush; open them; renove the pit, and fill
with spices; and pour over them four per cent. vinegar. If pre-
ferred, add sugar to the vinegar. (See Fruit PICKLES, in Part V.)
PEPPER MANGOES, No. 1.-Open large sweet peppers ; fill them
with the same vegetables and spices as the inelon mangoes, omitting
the pepper, and cover with boiling vinegar. When removing the
seeds, have a basin of milk near, in which to dip the hands, or the
peppers will cause intense suffering.
PEPPER MANGOES, No. 2.-Fill tomato-shaped, or any other pep-
pers, with picalilly, or cabbage and celery chopped together and
seasoned with mustard seeds; sew them firmly and cover with hot
vinegar.
SMALL MELON PICKLES. -Pick muskmelons no larger than a wal-
nut; prick them, and lay them in brine two days; then freshen, and
green as directed for other pickles, and put them in hot spiced vine-
gar; they make an excellent brittle pickle.
PICKLED CAYENNE PEPPERS. —Pick the small peppers; prick them,
and put them in ten per cent. vinegar.
PICKLED NASTURTIUMS.—Gather the seeds very young, and put
them in the strongest vinegar, and cork tightly; use them in place of
capers for sauces.
RIPE MUSKMELON PICKLES.—Take hard muskmelons, after they
are sufficiently ripe to be well flavored; slice them lengthwise,
scrape out the seeds, and lay the melon in salt overnight; wash and
wipe dry, and put them in alum-water one hour; wash and wipe them
again, cut them in slices, and pack them in glass jars; pour over a
syrup of vinegar with spices, and set them in a boiler of cold water;

PICKLES AND MANGOES.
305
heat gradually to boiling; remove the bottles, and cork as soon as
cold. They can be peeled if preferred, or cut in rings.
To PICKLE CARROT.-Boil carrot until tender; cut them in fancy
shapes, and put them in strong vinegar. This is a pretty garnish
and an excellent pickle. It can be spiced or flavored to suit the
taste.
To GREEN CUCUMBERS WITI GRAPE-VINE LEAVES.—Many persons
have a prejudice against cucumbers greened with alum, in copper;
and indeed, without the closest attention to the process described,
there is danger of the pickles becoming impregnated more or less
with the copper. For those who would like fine-looking pickles, and
do not mind trouble, the following directions may be useful; although
they must not expect to get their pickles a very beautiful color,
they will look much better than if no effort is made to green them.
When packing the cucumbers in the salt, line the barrel, bottom
and sides, with grape leaves, and pack between the layers of cucum-
bers a quantity of the fresh leaves, until the barrel is full. When
salted through, remove them from the brine, and pour upon the
pickles, several times, boiling water. If not the desired color, line a
tub in the same manner that the barrel was prepared, and pack the
pickles with a large quantity of the leaves. Heat vinegar boiling hot,
pour it over the pickles, and cover them tight. If, the next morning,
they are not sufficiently greened, drain off the vinegar, reheat it, and
pour it again over them; repeat the process until of the color desired.
When they are sufficiently greened, pour over them hot vinegar; if
they taste of the vine leaves, change the vinegar after a week.
Pickles, put down with sugar, or made with whiskey, will be
nearly as green without any trouble in greening, as those greened
with vine leaves. The sugar-made pickles may be considered as a
first-rate family pickle, and not so expensive as would seem, without
remembering that there is no vinegar to be bought for them.

PART VIII.
CHAPTER I.
KITCHEN GARDEN, WITH PLAN.
REMARKS.—The writer designs in this chapter to give some gen-
eral directions to those who are entirely ignorant of agriculture in all
its divisions, having been accustomed to live where a patch of green
was a luxury only enjoyed by the millionnaire; but who, happily, find
themselves snugly settled in a little home of their own, in a quiet coun-
try village, where an acre of ground is only too small for the comfort
of a family; in such towns no vegetable market for the summer is to
be depended upon; every family raise their own, and friends take as
much interest in looking at the thrifty vegetables in each other's
gardens, as in more fashionable places, in examining the expensive
exotics which adorn the parlor or green-house. Many beginners in
gardening fail for want of the knowledge of a few of the first prin-
ciples in the science of horti- and agriculture. The first requisite is
to prepare the soil in such a manner as to insure the healthy growth
of tree or root. It is absurd to think of any plants thriving in a cold,
wet, hard soil, yet many plant valuable trees and vines in just such,
losing eventually both tree and time. Roots cannot live in water,
or destitute of air. In low, wet soils, with clay subsoil, the roots of
vines and trees become mouldy, the fruit drops, and the tree becomes
worthless; the reason of this is, the air cannot penetrate stiff, wet
clay soils, so as to reach the roots, which is absolutely necessary if a
thrifty growth of tree or plant is desired. The most money will be
saved in the end by a proper preparation of the soil, before planting
either tree or plant. After what has been advanced in respect to
water and air, it will be readily seen that a wet soil must be drained,

KITCHEN GARDEN, WITH PLAN.
307
and hard clay broken up. The object now will be to show the most
efficient mode of accomplishing these desirable results, so as to pro-
duce the most permanent good.
UNDERDRAINING is considered by all to be the only method to be
depended upon for the thorough draining of wet land. We will
describe fully the particular manner to accomplish this with the least
possible expense. First engage a good ditcher to do your work:
there is as great difference in ditchers as in mechanics; measure the
ground, and decide how the drains shall run; if they are three feet
deep, forty feet apart is sufficient; if one and a half, twenty will do,
etc.; a fall of from one to two inches to the hundred feet is all that
is needed; they must be dug in a straight line, and made very even
on the bottom; this will be the most easily accomplished with a
hoe; if tile is used, thin sod placed over the joints will prevent the
soil from working into the tile; when tile cannot be procured, use
white oak boards, entirely free from sap, from five to nine inches
wide, according to the amount of water to be carried off, and fully
one inch thick; place the edges of two boards together, so that the
opening shall be the same width as the boards of which the drains
are formed ; fasten them in place, with three tenpenny nails, one at
each end, and oue in the middle; be very careful, in laying them in
the drains, to keep them in the right position, as the manner described
forms the strongest arch; before putting the tile or boards into the
drain, be sure that you have the right descent; if dug in a wet time,
the proper declivity will be readily ascertained by the movement of
the water, which should be very slow. In a dry time resort should
be had to a level; when a level is used, pins should be driven in the
bottom of the drain, as a guide for finishing it. When the drains are
ready which have before been formed, the two boards of equal length,
nailed as before directed, may be carefully laid in the ditch, so as not
to move them from the right position ; sufficient straw is then put in
to fill the crevices, and clay, if it is on hand, thrown in to fill the
ditch ; sand, if thrown in next the straw, is apt to work in and fill the
drains; but clay will form a hard pan, so that when the straw decays,
the crevices will be protected from the loose sand which would other-
wise fill it up. Board drains will last from fifteen to twenty years,
and tile a whole lifetime. Even if land is dry, underdrains are a great
benefit to the soil; as experience shows that lands so treated, suffer
comparatively little by drought or wet; they also save much of the
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evaporation by the influence of the sun. A large drain should be
constructed, into which all the small drains can flow; this should be
sufficiently deep to allow the water to fall into it slowly. There is gen-
erally some natural outlet or public drain into which this can empty.
TRENCHING.—After the draining is accomplished, the next object
is to deepen, and if hard, to soften the soil. The very best method
of benefiting such land permanently, is to trench, and at the same
time, manure it. Proceed as follows: open a trench two feet wide;
throw the top soil into a cart, or wheelbarrow, and dump it down on
the opposite side of the bed that is to be trenched. This soil is usually
about six inches to one foot deep; throw out a foot of soil from the
bottom of the trench, and cart that to the other side of the bed, so
that it can be shovelled into the last trench, after the top soil ; spade
up so as to loosen the soil in the trench, one spade deep; throw into
the trench one foot of long manure, and then proceed as before. To
open another trench, throw the top soil from this into the first trench,
and afterwards the clay, and so proceed until each bed in the garden
is finished; this should be done late in the summer, or early in the
fall, so that the frost can act upon the clay; a great change in it being
effected by the freezing. In the spring, the soil will be found soft
and crumbling; it should then have a coat of manure, a sprinkling of
salt, and a little ashes, spread evenly over it, and be thoroughly
spaded; after it has lain an hour, it should be raked, or if pretty dry,
immediately; should the trenching be done in the spring, the top soil
must be left on the top; the clay can be thrown up the next fall to
freeze. Before this process is gone over, the garden should be laid
out, and the walks decided upon (see Plan of Garden), as it is unne-
cessary to trench where they are to be; indeed, the harder the walks,
the better.
MANURING.—Should the soil be a light sand, deep manuring will
be found equally important, though the extra loosening of the trench
before manuring is unnecessary. The lighter the soil, the more
manure will be needed in the spring top dressing, before spading.
Solid manure will be more beneït to light lands than that mixed
with straw; and light manures are the best for heavy lands. If this
process is thought too expensive, procure a person who understands
ploughing, and have the whole trenched with the plough, a person
going after, and throwing manure into each furrow, so that the next
furrow will cover it, etc.; none but an experienced ploughman can
plough land in this fashion. Let the land remain rough until spring,

KITCHEN GARDEN, WITH PLAN.
309
then drag and plough again, running the furrows the opposite way
from the first. It should be manured in the spring, before ploughing,
and a little ashes and salt thrown over the land, as directed, before
spring spading. The land should be dragged and all the lumps broken,
before the beds are laid out. Unless very pliable, it will still need for
small seeds, both careful spading and raking.
After the ground is ready, if not before done, proceed to lay out the
garden; decide how many trees you will plant; prepare the border for
currants, strawberry bed, raspberry border, etc. For a family of six,
the following is about the proportion of ground wanted for each vege-
table: asparagus-bed three feet wide and twenty feet long, or two
beds, each three wide and ten long; beans, a bed three by nine
is all sufficient; beets will need a bed three by twenty; cabbage will
take a large spot, if it is intended to grow for winter use; but as this
vegetable is usually very cheap in the fall, only the small summer
varieties are grown in gardens; thirty heads of Early York can be
grown on a bed three feet wide and twelve long; cauliflowers will
take the same room for fifteen plants; for carrots, a bed three by six
will be all that is needed; of celery, fifty heads can be grown in a trench
fifty feet long; the room taken up in width for a trench is about
three feet; six egg plants will occupy a bed three feet by eight;
lettuce can be grown on the borders of the cabbage and cauliflower-
beds; a small seedling bed, three by three, will furnish plants; water
and muskmelon will need a square fifteen by twenty; cucumbers the
same; corn, twenty square feet for the first, and the same for the
second planting; the first peas will require two borders three feet by
nine, the second the same; martenaes and okra, each occupy three
feet to a plant; nasturtiums spread very much, a bed three by six,
with six plants, would be sufficient; peppers, a bed three by six;
parsley the same, or it can be used as borders for other beds; pars-
nips three by nine, will be sufficient for summer use; they can be
bought very low in the fall and spring; onions three by nine; early
potatoes, a square of twenty feet; squash, four hills, occupying nine
square feet; radishes, the first crop can be grown on the borders of
other beds; the second on a bed of three by six feet; salsify will take
a bed three by twelve, if the family make much use of it; for spin-
ach, a bed three by nine will be all that is needed; for turnips, a small
bed only for summer use, three by twelve ; for tomato, each plant will
require three or four feet, according to the variety; a bed three by
six for sage, the same for summer-savory, half as much room for thyme
and sweet marjoram; a bed three by six containing wormwood,

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tansy, Old Man, etc. Beds, for vegetables, should never be over four
feet wide. The garden should first be laid out in squares with a bor-
der round the whole; this border can be occupied with currants, and
if so large as to contain more than is needed for the family, rasp-
berries and blackberries can be added ; though the latter will do bet-
ter in a more roomy part of the premises, as they grow very strag-
gling. The squares for melons, cucumbers, and squashes should be as
far apart as possible, and separated by high plants, as corn and peas.
SPINACI.—Plant this in the fall, as it is only useful as an early
green; a little litter must be scattered over it, if the seed comes up
before frost sets in.
Peas are the first seeds usually planted in the spring ; soak the
peas in saltpetre water (see PURE SALTPETRE), to prevent the ravages of
the wire-worm. If the season is favorable, plant the first week in
April, or as soon as the ground is free from frost, and sufficiently dry
to work; this rule will hold good for all climates. Make two drills
one foot apart, and plant each seed separately one inch apart; as soon
as they are three inches high, draw a little soil up to them; do this
every week, until they commence running, when they must have
sticks, placed for them to fasten on; drive each stick firmly in the
ground, first on one side and then on the other, so as to meet half-way
between the drills; they will stand much firmer thus, than if driven
straight in the ground; each row separately staked. The seed should
be two years old. Make the drills two inches deep.
PARSNIPS can be sown as soon as the frost is out of the ground;
cover the seed lightly, and press the soil firmly, by placing a short
board over the drills, and standing on it. Thin as soon as the plants
have grown two inches high; so that each plant will be four inches
apart; when they are wanted to boil for summer use, thin again, leav-
ing them eight inches apart. Plant the sugar or hallow-crown.
DOUBLE-CURLED PARSLEY can be sown in the fall, or early in the
spring; thin the plants as soon as well up, to an inch apart; and
again when large enough to use; it should stand one foot apart when
sufficiently thinned. It bears its seed the second year, and then
dies. Old seed vegetates sooner than fresh.
ONIONS can be planted as soon as the soil can be prepared. The
bed should be very richly manured, and the soil finely pulverized. If
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KITCHEN GARDEN WITH PLAN.
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apart. Onions must not be hoed so as to have the bulbs covered.
The whole bulb should be exposed, the roots only covered. If they
do not incline to bottom, bend the tops gently, this will generally
have the desired effect. Gather them as soon as the tops dry; leave
them in the sun, and when dry, spread them in a cool dry cellar.
SALSIFY OR VEGETABLE OYSTERS.-Plant in rows about one foot
apart, the seeds not nearer than two inches from each other; press
the soil firmly, and thin to four inches. Leave some for the next
year's seed in the ground all winter. Pull those needed for winter
use as directed, before frost, etc. They are the best in the spring.
BEETS.-Extra early varieties should be first planted Drop the
seeds in drills three inches apart, unless wanted for greens; if so,
plant two inches. Thin early; what is usually called the beet seed
is in reality several seeds enclosed in cells, so that this vegetable will
need much thinning. When about four inches high they will do for
greens. For winter select long blood, or Whyte's new blood, and
plant the 1st of July. Beet seeds should always be soaked in salt-
petre water, as this will not only prevent the attack of the wire-
worm, but also give the young beet a start it would otherwise not
have. Cover all seeds the size of beets a half-inch, and press down
the soil.
BEANS.—Plant early six weeks. Soak the beans as directed for
beets. Plant the hills one foot apart each way. Put into each hill
six beans, in this manner: draw a circle four inches across, plant the
beans at equal distances, when three inches high thin them, leaving
three in each hill. Draw the soil up to the roots as they grow, mak-
ing slight hills; continue this until they nearly cover the ground. As
soon as the stems dry, pull up most of the roots, leaving a few to
ripen seed for the next season.
CABBAGE, EARLY YORK.-Set the plants one foot apart in the
bed, after first winding them, as far as the leaves, with brown paper,
to prevent the cut-worms from destroying them. Draw the soil
around the roots of the plant, as fast as they grow. Do not let the
stumps remain in the ground after cutting the head, as they only
waste the best part of the soil.
CAULIFLOWER.--This vegetable will not bear hot weather; it is
necessary, therefore, to get it started early for the first crop to take

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advantage of the coolest part of the season. In order to do this, plant
the seed in autumn, and protect the plants in a cold frame during the
cold weather, and put them out as soon as all danger of frost is over,
in soil as rich as it can be made; to insure a quick and thrifty growth
of the plant, they should stand at least two feet apart. Wrap the
stems in brown paper two inches above the surface of the soil, and
the cut-worm will not touch them. Stir the soil frequently, and draw
it to the plant. As soon as it shows flower, bend the leaves and tie
them together, to protect them from sun and rain. When fit to cut,
cook immediately; it should not lie an hour without being dressed, as
it soon discolors.
BROCCOLI.- Cultivate in the same manner as cauliflower. Some
varieties are nearly as good.
CELERY.—Sow the seeds in rich soil in open ground in autumn;
or, if this has been neglected, in a gentle hot-bed in April; sometimes,
however, it can be raised in open ground in the spring. It is very slow
to germinate without heat, and must be soaked in a little water some
time. Thin the plants to four inches, and when pretty strong plant
them in a rich border, after removing a part of the leaves and a piece
of the tap root. Let them remain in the border until the middle of
June, when a trench should be dug four feet deep, the bottom two
wide, and widening to three across the top. In the bottom of this
trench lay a foot of good decomposed manure, and nine inches of the
best soil to be had ; sprinkle on a little salt and ashes, and mix it all
together; let it lie one week before planting. Have ready a pail of
mud; lift each plant carefully; if the roots are exposed, dip each
in the mud, and plant immediately, one foot distant from each other.
Soak them in water after planting, (not sprinkle, as most people water,)
and cover from the sun; keep them protected from the sun during
the day for a week, and take off the covering at night or if it rains.
Give the plants. plenty of water ; if the season is dry, soak the trench
twice a week. It is a marsh plant, and will do nothing if dry.
House slops diluted are a good stimulant, but the leaves must not be
wet with it; another watering will be necessary, when this is used, to
rinse any from the plants that may have been sprinkled on them. Stir
the soil often. Before commencing to blanch, let the plants become
strong and stocky, and if possible draw the earth to them in bright
weather, crumble the soil, take the leaves in the left hand, and carefully
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KITCHEN GARDEN, WITH PLAN.
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not to cover the crown. If dirt gets into the crown, the celery will
rust. The watering must be continued while the plant is growing.
Draw the earth frequently up to the plant as it grows, being careful
not to break the stalks. Celery is fit to commence blanching when
one foot high, and should be continued until the last of autumn.
When lifted, be cautious how you use the spade; it is, or should be,
very brittle, and of course will break easily. It can be blanched
two feet, though it is often seen less than one. When started very
early in a hot-bed, it is apt to run to seed. If a few roots are set out
and allowed to seed, it will sow itself, which is perhaps as sure a way
to obtain good strong plants as there is. Seymour's White Solid is per-
haps the best variety; Giant White is much esteemed by some, but no
seed, however great its name, will raise good celery with poor culti-
vation; while any common variety will be found superior with it.
Directions for its preservation will be found in another part of this
work, under the head of VEGETABLES PRESERVED FOR WINTER USE BY
STORING AND BURYING.
CUCUMBERS AND MELONS.—For table use we prefer Early Rus-
sian, a small brittle cucumber, more highly flavored than any other
kind. It is the earliest cucumber known. It makes a good, but
not handsome pickle, if gathered very young. For pickles, the early
frame, and long green, are highly esteemed. Gherkins are excellent
when quite young, and bear a good crop when the season is too
dry and hot for other vines. They are oval and covered with
prickles, and are called by some, prickly cucumbers. Prepare hills
with plenty of rich manure; they should be the size of a half-
bushel in circumference, raised two inches only above the bed, and
five feet apart. Soak the seeds overnight in saltpetre water; plant
six seeds on the north side, considerably scattered; in three days
plant the same quantity on the south; in three days again plant the
same on the east; and in three days more on the west. Melons and
squashes are to be planted in the same manner. This may seem super-
fluous, and sometimes it is unnecessary, but the frost and worms often
destroy the first crops entirely, and a few days may make a great
difference. Leave two, or at the most three, plants in each hill; if
they are crowded, so that in removing the superfluous plants the re-
mainder will be injured, thin very early; but if a few inches apart, let
them remain quite thick, until the season for bugs has passed. When
the vine puts forth its first runner, pinch it off, to make it branch and
fruit earlier. In melons, as soon as all the fruit is set which will ripen,
14

314
HOUSEKEEPER'S ENCYCLOPEDIA.
stop every runner as fast as they put out. Lime scattered on the vines
while the dew is on, is an excellent remedy for the striped bug; it
must be repeated when washed off by showers. (See INSECTS.) We
raise the finest melons and cucumbers by pursuing the following plan:
Trench the whole bed, burying a foot of coarse litter from the stable,
mostly straw, one foot under the surface, and then proceeding exactly
as before. Or we remove the soil from a pit three feet square to the
depth of two feet, and fill it with coarse litter and manure fresh from
the stable, and then throw back the best of the soil, well enriched ; in
this we plant seeds in the four corners, leaving one in each to mature.
Where it is almost impossible to raise melons, especially the water-
melon, this plan will generally succeed. The finest muskmelons are
the Persian, but they require a very favorable season at the North to
mature. Nutmeg, Turk-cap, and netted citron are good enough, and
more sure. White-cored mountain sprout, with seeds entirely white,
is a variety but little known East; at the West it is very superior.
Long Island is a mongrel, but an excellent melon. Red-cored mountain
sprout, Imperial, and for late use, the Black Spanish, are among the best.
Carolina, with us, is large but poorly flavored. There is a winter va-
riety which ripens late and keeps well. It is insipid, only valued as a
curiosity. Melons deteriorate if planted near other vines. One pump-
kin vine will spoil a whole garden of melons, cucumbers, or fine squash-
es. Seeds of cucumbers and melons should be at least three years old;
they will vegetate when six. The theory is, that seeds produce more
fruit and less vine when the powers of germination are almost ex-
tinct. The last efforts of nature being to reproduce itself, the whole
strength of the seed goes to flower and fruit instead of vine and leaf.
Florists take advantage of this fact to produce double blooms in great
profusion, from seed ripened from single flowers:
HERBS.-Thyme and sage should be planted where they can remain
three years, thin the plants to one foot apart. Summer-savory and
sweet marjoram are annuals, and can be sown more thickly ; tansy,
wormwood, and Old Man are perennials, they must seldom be trans-
planted ; sage is tender and needs a little protection. The time for
cutting herbs is when in flower; they do not need rich soil; the flavor
is stronger in poor soil.
NASTURTIUM. This needs only planting and thinning, if allowed
to cover the bed; they can be trained on a trellis; in which case the
soil shonld be drawn to the stem. The green seeds are what are used;

KITCHEN GARDEN, WITH PLAN.
315
they flavor vinegar finely for pickles, and are sometimes substituted
for capers. The flower is showy, and should be placed in a conspicu-
ous part of the garden.
OKRA.-Plant the seeds, and thin them; they are a large plant,
and want room; three feet to each plant is about what they will
need.
EGG PLANT.—(See particulars in Hot Beds.) After the plant is
large enough to transplant, take it up carefully, having first prepared
the hole for them; dip the roots in mud, and set them out as soon
as possible. All plants of large size taken from the hot-beds, will
need protection in the same manner as the cabbage; they are so ten-
der, that cut-worms will take them in preference to a slow-grown
plant. Shade the plants from the sun for a few days. If there is
danger of frost, protect them, as they are very tender, even cold winds
are injurious, putting them back for weeks.
CARROTS.- Follow the directions for beets, except in covering the
seeds; one-fourth of an inch is sufficient for seeds of this size. For
family use, Early Short Horn, a French yariety, is to be preferred.
LETTUCE.—For the earliest, plant Early Butter or Cabbage, a small
bed should be sown as soon as the ground can be worked. When the
leaves are two or three inches high, transplant them carefully to the
edges of the cabbage or cauliflower beds, and let them head. The
seedling bed can be thinned for use as fast as it grows. For a late
salad, plant Ice Leaf, or Drumhead; the Cos are fine, but require more
managing to blanch them.
PEPPERGRASS needs only sowing in drills; it grows quickly, and
can be used very small, if the cook has patience to dress it.
HORSERADISH.—A few roots should be planted for spring use;
scrape the small roots, and lay them almost horizontally in the ground.
It is well always to keep this in the same place in the garden, as when
once rooted, it is difficult to eradicate it.
RADISHES.-The turnip radish is the earliest, but the Early Scarlet
Short Top is the best; plant both; these can be sown early in the
spring on the edges of other beds, and for late crops by themselves ;
they delight in light, quick soil; the faster they grow, the more tender.
It is said that wheat-bran raked in the bed will prevent the worms

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eating the root. Thin radishes as soon as possible, or they will grow
to stalk instead of root. Let some plants ripen for the sake of the seed
pods, which make a tine pickle. Winter radishes must be planted very
thinly from the first to the middle of July, and gathered before frost.
The Black Spanish is a good variety.
Sweet Corn.-Prepare hills at regular distances, from three to
four feet apart; soak the corn overnight in saltpetre water, and plant
six kernels in each hill equally distant from each other, the whole
occupying a space as large as a peck measure; watch it well, examine
some of the corn to see if germination has commenced ; if no signs
of sprouting appear, the seed is bad ; procure other, and plant
again. When fairly up, it is often cut off by the cut-worm ; should
any spears be cut off, examine every morning for worms, and destroy
them, and in the mean time, soak more seed, and plant it in the same
hills, as they often take every spear, in spite of every precaution. A
farmer informed me last season, that he saved his corn by digging
small holes near the hills, which acted as traps, and caught multitudes
of these ravenous creatures. He went to the field every morning
before sunrise, and gathered them in a basin to feed his fowls. When
all danger from the worms has passed, thin the corn, leaving three
stalks in each hill; hoe frequently, but do not draw the soil to the
roots; if suckers appear, slip them carefully off, without wounding
the main stalk. Early Darling is the best for the first crop; it ripens
within a week of the Tuscarora, the earliest corn. Large Sugar, is
the finest variety, much before Stowel or any of the new varieties.
Corn will soon run out, if planted on the same ground; for that reason
the seed should be often changed.
EARLY POTATOES.-Procure early varieties, such as Ladyfingers,
Early June, etc.; plant in rows, running north and south if conve-
nient, that they may all have the early sun alike; the seed end is said
to be a week earlier than the other parts of the potato; for that
reason the two parts better be planted separately; drop the sets in
the rows, six inches apart, and cover; hoe freqnently, but do not ridge
the rows much. Potatoes can be forwarded by cutting the sets
early, partly drying them by the air (not by heat); and then allowing
them to sprout either in pots in a hot bed, or boxes by the kitchen
stove; they must be planted out carefully, so as not to break the
sprouts, and unless the weather is warm, protected by a light litter for
a week or so. Potatoes for winter can be bought of farmers cheaper
than they can be raised in a garden.

KITCHEN GARDEN, WITH PLAN.
317
SWEET POTATOES.- These require warm, dry soil, sand is the best;
make hills six feet apart, as large in circumference as a half-bushel,
and four inches above the level of the ground; procure sets from a
hot bed (see Hot Beds), and plant two small or one very strong plant,
in the centre of each hill; they must be protected from cut-worms, and
the only cultivation required is, to keep the ground free from weeds,
and lift the vines once every week from the hill, to prevent their
taking root, as they will do, if not disturbed, producing small roots
from every joint, which prevents the growth of the tubers. Gather
the potatoes before they are touched by the frost.
RHUBARB.-Procure Early Red and Victoria rhubarb plants, two
or three years old; prepare a richly manured bed, set the Victoria
four and Early Red three feet apart; do not cut them the first season.
Two-year-old plants are as large as are profitable to purchase. The
Giant, or Mammoth sorts, are not as pleasant flavored as the smaller
kinds. The principal thing is, to have them early; cover the crown
with coarse litter from the stable, before frost sets in ; in the spring
remove it from the crown, letting it lie for a month, or until the plant
nas made several leaves, after which, fork it into the ground; do not
allow it to bloom unless wanting the seed ; if this is desired, select
the most desirable root, and let the first seed stalk grow, discarding
all others; select a centre blossom, and pull off the remainder. Gather
the seed as soon as ripe, by cutting the whole stalk; as it is very light,
it will fall, if allowed to become dry, and be blown away. The second
year cut moderately; a barrel without heads, set over the plant, as
soon as the weather becomes mild, will make the stalks more tender
and less acid; they must be removed when the hot summer weather
comes on. If plants are raised from the seed, they must be planted
in a shady place, or else shaded from the sun at midday; they require
the first season, plenty water; the stalks can be cut the third season;
the plants will not always prove the same variety as the seed, they
are sometimes better and often not as good as the parent plant.
ASPARAGUS.—To raise from seed, select seed from strong plants,
and sow it thinly on a hed of unusually rich soil ; let them remain one
year, keeping the bed free from weeds, and the soil loose; the plants
will be one year behind those purchased from the nursery. Prepare
the bed in the following manner, and remember it cannot be made
too rich: remove the whole soil four feet deep, put a layer of bone
from the slaughter-house, of about six inches, throw in six inches
of long manure, and pack it to the bones; sprinkle in a layer of salt,

318
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throw in about three inches of soil, then put in one foot of fresh
manure from the stable, just as it is with the straw, mixed with it;
have ready, if possible, a pile of old manure, well decomposed, that has
not been exposed to weather, and two barrels of house slop; put six
inches of good soil on the manure, and a layer of salt; throw on it the
house water; this is to furnish ready-made ammonia for the young
plants. We have now two and a half feet of the bed filled; the bed
must now be filled up with the old manure, and the best part of the soil,
with a sprinkling of salt and ashes, mixed thoroughly together; when
finished, it should be six inches higher than the other parts of the
garden, to allow for the settling of the long manure, etc.; if the bed
has been made early enough, let it settle a week before planting,
though this is not important; draw a line both length and breadth-
wise of the bed, so as to form squares, and mark it out regularly in
diamond form, allowing each plant to be eighteen inches apart, and
put a stake where each plant is to be set; open the ground sufi-
ciently deep to allow the roots to spread out as they naturally grow,
and at the same time cover the crowns two inches with the soil;
leave the stakes for the first year, that the plants can be replaced
without trouble, should any fail. The first of April is the most cer-
tain time to transplant the plants, as they often winter-kill when
removed in the fall; the bed can be prepared in the fall, if more con-
venient, and planted in April. If plants are procured at the nur-
series, choose those one year old of the variety called Purple Top;
always cover the bed every fall with coarse litter from the barn.
After the first season, sprinkle the beds, so that they look white,
with salt, every autumn, and empty all the old brine on them in
the spring; the beds will do to cut lightly the third year; use a
pointed knife, and be careful in cutting not to wound the young
sprouts below the surface of the ground; stop cutting the first of July,
or the beds will become exhausted. It would be well never to let
the seeds form, but at least they should not be allowed to fall on the
bed, as they will grow, and fill it in a few years with young seedlings.
Never allow branches to be cut from the bed while in the growing
state. When the leaves turn yellow, cut the stalks, and remove them
to the manure pile; if they have seeds, throw them to the chickens,
or the whole garden will become an asparagus bed; dress the bed,
removing all weeds, salt and cover with litter as before directed ; in
the spring, remove the litter and spade it in the walks between the
beds; let it remain until fall, then throw some of the rich soil from
the walks on the bed, and carefully fork it in; do this yearly, and an

KITCHEN GARDEN, WITH PLAN.
319
asparagus bed will last prime twenty years. The Giant varieties are
only the old varieties highly cultivated.
PLAN OF KITCHEN GARDEN EXPLAINED.—The outside borders are
four feet wide, principal walks the same width, the smaller two feet
wide, the squares fourteen by sixteen, the whole occupying eighty by
eighty-four feet; fruit and vegetable together eighty-four, by one
hundred and forty; No. 39, squash; 40, sweet corn; 41, tomatoes; 42,
melons; 43, peas; 44, celery and beans; 45, cucumbers; 46, early beets,
parsnips, salsify, turnips; 47, late beets, nasturtiums, peppers, onions,
egg plant, each a bed ; 48, early potatoes; 49, cauliflower and early
York cabbage; 50, sweet potatoes; 35, okra, marteneas, and herbs; 36,
strawberries; 37, asparagus; 38, rhubarb. Parsley, lettuce, radishes,
and peppergrass, can be grown on the edges of the borders or beds.
This plan is intended to occupy a half-acre, with the comforts of life,
and at the same time, so arrange the garden that it will make a good
appearance without devoting most of the land to ornamental shrub-
bery, etc. The front and side yards can be arranged to suit the
taste.
CHAPTER II.
FRUIT GARDEN
REMARKS. --On a half-acre of ground it would be absurd to plant
winter fruit, as this can always be obtained in favorable seasons for
comparatively small prices from farmers who raise quantities for
market. I shall only notice such trees and fruits as are valuable in
the garden, because rarely to be found in a country market, and con-
sequently high-priced. Early apples often bring from twelve shillings
to two dollars per bushel, while in the same market good fall and
winter fruit can be bought for from two to four shillings. Peaches
grow fast, take less room, and consequently are more valuable to the
family; a limited supply of cherries; one or two standard, and a few
dwarf pears and cherries; two or three plums, raspberries, currants,
and strawberries, will be all that can be grown with profit in a small
fruit-yard. Many crowd the kitchen-garden, clothes-yard, etc., with
every tree they hear of as being superior, which in the end prevents
their enjoying any fruit worth mentioning from their own trees.
Fruit trees must have room, or the roots soon interlace, the trees be.

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come sickly, and disappoint the planter, who has waited in vain for
the fruits of his toil. One tree properly grown is worth a dozen such
as are usually seen in crowded yards and gardens. Apple trees should
never be nearer each other than twenty feet, and even then the roots
ought to be pruned. In orchards we place them from thirty to forty
feet apart. Pears and cherries the same distance. Peaches and dwarfs
will do at ten and twelve, by low-heading and root-pruning. This
will be found described in another part of the work. Each tree
ought to be staked when planted, for two reasons: the first, that the
roots may remain in one position to insure the growth of the tree,
and the other, for the sake of symmetry, as a tree will generally bend
to the wind, and become crooked, until quite large. Care must be
taken when staking trees not to bind or chafe them. If bound, the
sap cannot flow with equality, and ridges are often made by the bind-
ings. Examine often, especially if the trees are in a thrifty state,
that this danger may be avoided. The tallies are often forgotten until
the wire is grown over by the bark, when the tree must be nearly
girded to remove it. Leave no tallies on trees, but draw a plan of
your fruit garden, or orchard, numbering each tree, and you will find
it much safer than to depend on tallies or memory for the names of
your fruit.
PLAN OF FRUIT GARDEN.--Sixty feet wide and eighty-eight long.
No. 1, early harvest apple; No. 2, early sweet bough; No. 3, sum-
mer queen; No. 4, the Bartlett pear; No. 5, Flemish beauty; No. 6,
Governor Wood cherry; No. 7, Downer's late; No. 8, black heart;
No. 9; green gage plum; No. 10, frost gage, or winter damson; No.
11, Breda apricot; No. 12, nectarine violet; No. 13, red Siberian
crab; No. 14, dwarf cherry plumstone morello; No. 15, Downer's
early; No. 16, American heart; No. 17, dwarf pears, Maria Louisa ;
No. 18, white Doyanne; No. 19, Louisa Bonne, of Jersey ; No. 20,
Orange Quince; No. 21, early York serate peach ; No. 22, large early
York; No. 23, George IV.; No. 24, Cooledge's favorite; No. 25,
Crawford's late; No. 26, old Mixon free; No. 27, Morris white; No.
28, snow. The apples, pears, plums, and cherries, stand twenty feet
apart; the rows commencing four feet inside the fence. The borders
around the garden are occupied by small fruit; the border next the
side fence (No. 24) is intended to extend through the kitchen-garden,
and is the best spot for blackberries; it will contain twenty-three
plants six feet apart. Plant one root to each stool; procure the New
Rochelle. Against the back fence (No. 30 plant raspberries; the
clan,

FRUIT GARDEN.
321
Hudson River Antwerp, three plants to each stool, four feet apart.
It will take seventy-five plants, making twenty-five stools. On the
opposite side of the kitchen-garden (No. 31) plant one dozen stools of
Ohio ever-bearing, and a dozen American white. The border of the
fruit-garden (No. 32) is the best place for gooseberries; Houghton's
seedling is the only variety entirely free from mould. There are
many large varieties, but, unless extra pains are taken with them,
they are entirely worthless, by reason of the mildew which gather's
upon them. This border will take fourteen bushes, four feet apart.
Borders 33 and 34 are designed for currants; each will grow twenty-
one plants, four feet apart. Select for these, ten of old red Dutch,
four of white grape, seven of Prince Albert, six of Victoria, seven of
long bunched red, seven of cherry, four English black, and three of
white Dutch. This variety gives currants a longer season than the
one old variety. Border 35 in kitchen-garden is intended for grapes;
there will be room for ten vines eight feet apart. Procure for the
West and North, Isabella, Concord, and Diana. These are the only
tested varieties that do well at the North and West. I would advise
but one Isabella, as they do not always ripen; four Diana, a light-
colored sweet, grape, resembling the Catawba in flavor, and five of
the Concord, which seldom fails to ripen its fruit. Trellises must be
constructed for the grapes. Particular directions for their cultivation
will be given in another part of this work. The peaches and dwarf's
stand ten feet apart. The borders are four feet wide, small walks the
same; the walk between the fruit and vegetable garden is eight feet
wide. For four or five years peaches or any dwarf trees can be
placed between the apples, but after this they should be removed.
The ground occupied by all the fruit trees can be planted with vega.
tables, if desired, for a few years; no high crops, like corn, should be
allowed. If seeded down, a ring as large as the branches must be
left free from grass, and the soil should be frequently stirred. (See
PLAN OF KITCHEN GARDEN.) - Front-
PLANTING TREES AND SMALL FRUITS.- If possible, plant those
fruits troubled by the curculio by themselves. (See PREVENTIVES
OF CURCULIO, ETC.) Having fixed on a plan, prepared the soil, and
chosen the trees, the next thing is to set them properly. Never allow
trees or roots of any kind to be exposed to frost, sun, or wind. As
soon as received from the nursery bury the roots in a trench, unless the
ground is frosty; if so, wrap them in matting, old carpet, or any other
convenient article, pour water over, and lay them on the cellar bottom.
14*

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Prepare holes for planting before taking out the roots. For apples they
ought to be three feet deep; the first foot filled with coarse bones, the
next with long manure, and the remaining foot with rich soil, mixed
with fine old manure. The ground should be two inches lower in the
hole than the surrounding soil. Having the holes ready, proceed to
trim the roots; cut off every wounded spot smoothly with a sharp
knife, and remove any branches broken or superfluous. Trim always
for a low head; the first branch should be not over two feet from the
ground, if very low heads are desired. This trimming should be done
where the wind will not dry, or the sun scorch the roots. Dip them
immediately in a batter of mud, and have a pailful ready, rather thin, to
pour on the tree when planted. Drive the stakes firmly in the centre
of the holes, taking sight from one to the other, to be sure they are
straight from every point. Place the body of the tree firmly against
the stake, in the same position in which it stood in the nursery, that
the bark may not be obliged to become acclimated the second time.
With the hand, work the fine soil into every crevice, pressing it firmly
as you proceed; when nearly finished, dash on with force a pail of
water, and then a pail of mud and water, not too thick to flow;
fill the hole immediately, and press the soil very lightly. The tree
when finished planting, should stand four inches higher than the other
parts of the garden. If the garden has been trenched, as described
before, it will not be necessary to prepare the holes as described.
Bone-dust can be added as a top dressing at any other time. Mulch
with coarse litter, chip manure, spent tanbark, or sawdust, four
inches thick, and let it remain all summer. Wrap the tree with some
soft material, and fasten it to the stake with a leather strap. Ex-
amine often, for fear the strap may become too tight, and bind the
tree. Standard pears and cherries should grow slowly, and therefore
do not need as much stimulating manure as apples. Dwarfs can
hardly be too highly manured. The holes for standard pears can
be filled with bones, ashes, and good soil. Cherries, but little man-
ure, ashes, lime, bones, etc. If the cherry grows too fast, the bark
splits; and the standard pear, when too highly stimulated, is in
more danger from fire-blight. The reason why dwarf pears re-
quire high manuring is, that the roots of the quince being so
very small they are incapable of taking up sufficient nourishment
to perfect the fruit, unless it is ready prepared for them. The roots
of most standards reach after the richest of the earth, and unless
drowned or choked, will by their own unaided efforts thrive and
flourish; while the poor dwarf, like a Chinese lady, must be

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cared for by its friends, or become a worthless cumberer of the
ground. Peaches require high manuring, but only for the time being.
The food furnished for the apples is calculated to last for years; but
the peach, being comparatively a short-lived tree, needs its nourish-
ment nearer the surface. Iron is necessary for the peach, it will be
well to bury old iron near the root. Brimstone, put near the trunk of
the tree, only covered with soil, is said to prevent the ravages of the
borer. (See BORER.) Manure plums pretty high, with bones, lime,
ashes, and salt, not too much of the latter; for small trees, a quart
below the manure, and another scattered on the soil, is sufficient. Plums
grow wild on the borders of salt marshes, and naturally like salt,
though too much would kill them; give the tree a good dressing of
ashes, mixed with the other manures. It is best to dig holes for every
tree, and, unless the soil has before been trenched, as deep as three feet
for every kind of fruit except the peach; two is sufficient for them.
Quinces need as rich soil as the dwarf pear to do well; they also like
salt, and will bear considerable, like the plum, yearly. Apricots and
nectarines are to be treated like the peach. Currants, to be as fine as
possible, need high and deep manuring. Raspberries and gooseberries,
to do well, must have rich soil with plenty of old manure. Blackber-
ries should, the growers say, be as well cared for as raspberries, to
insure a good crop of fine berries.
GRAPES.—Grapes should be manured very much like the apple,
orly using more ashes, mixing them in well, as the border is filled;
when a number is to be planted, the whole border should be pre-
pared; if the border has been trenched, it will be sufficient to spade
in ashes before planting, and top dress with bone-dust; all roots
should be panted as directed for apples.
STRAWBERRIES. --These need deep tillage; Downing advises burying
two feet of long manure one foot below the surface, and filling up the
other foot with rich soil mixed with chip and stable manure well
decomposed, but not wasted by rain and evaporation, they also like
ashes. Plant the large varieties two and the smaller one and a half
feet apart. April is the most sure month for planting, but on account
of obtaining new plants, it is usually put off until August. The pis-
tillate varieties will not bear perfect fruit without a staminate or per-
fect blossom near; it requires one perfect plant to three pistillates; but
it is unnecessary to mix the plants in the bed; a row near of the per-
fect blossoms will fertilize three rows of the pistillate. A person, by
observing, can readily distinguish the difference in the flowers; the

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perfect has both stamens and pistils; the pistillate has no perfect
stamens, but a pistil; the barren has many stamens but no pistil; the
latter is of course worthless, and, while so many good, perfect varieties
can be obtained, entirely unnecessary. Dip the plants in mud, after
first taking off all but one or two of the youngest leaves; if the season
is dry, water thoroughly the hole before putting in the plant, and cover
immediately from the sun; remove the covering at night, that the dew
may have effect, and keep down the runners; the easiest way to do
this is to have a sort of chopping-knife, made with a long handle, with
which the cultivator can cut the runners without stooping, by passing
the knife along the line of the plants, removing the runners or not, as
desired. The soil should be frequently stirred, and a slight covering
thrown over them before frost sets in. The next spring clear the beds,
and loosen the soil; when the plants are in bloom, scatter between the
rows ashes or lime, and rake it in. A mulch of clean straw, or some-
thing of the kind, should be spread around the plants to protect the
berries from the sand, and the plants from the sun. If the season is
dry, plenty of water must be artificially supplied ; indeed, the berries
are sweeter when watered in this manner, than by rain. If no plants
are wanted, do not let them run, but keep the beds in good order the
whole season; cover lightly every fall, and the beds will last prime
three years, and do pretty well the fourth.
Perfect Flowers: Wilson's Albany, a fine, rather acid berry; Chil-
ian, very fine; Boston Pine, needs moisture and high cultivation;
Le Barron, is a good berry and fair bearer; and Longworth's Prolific.
There are many others equally good, we presume, which we have not
as yet tested.
The best pistillates which we have tested, are the Monroe Scarlet,
a good bearer, rather tart; Prolific Orange, good bearer, sweeter than
the preceding; Hovey's Seedling, succeeds in some localities, and in
others fails entirely ; M'Aboy's Superior; and a seedling of our own,
which we have named the Peninsular Berry, is a very fine berry,
large, prolific, fine-flavored, and continues in bearing a long time.
The Early Scarlet is a small berry, much recommended formerly
as a fertilizer, but as there are now so many large berries with perfect
blossoms in cultivation, they are going out of use. The Ohio Mam-
moth is a large, hollow berry, very sour, and, when better can be
had for fertilizing, should be discarded.
GOOSEBERRIES.- After the border is well prepared, set the plants

FRUIT GARDEN.
325
three feet distant from each other in the row, placing them in the
centre of the bed. Mildew is the most effectually prevented by keep-
ing the whole border cool and damp, by mulching six inches deep,
through the whole season; salt hay is the best article to mulch with;
where this cannot be obtained, fine soft hay, that will pack readily,
will do, sprinkled with salted water. Uncover the roots early in the
spring, and work around each plant one or two shovelfuls of good
manure; train on a single stem six inches from the ground; trim in
February or March, thinning out the shoots quite freely; when a bush
needs renewing, cut back to a good bud near the main stem; when
the border is prepared for the season, put on the mulch as before
directed. Another method of preventing mildew is the renewing
system, with high cultivation and mulching. Plant in the spring,
two feet apart, well-rooted plants, from twelve to fifteen inches high,
one year old, trimmed to one straight stem; stake, and let them grow
at random for the first season, keeping the soil well worked; the next
February, cut off nearly a third of the last season's growth of the
first bush, leaving it a good shape; the second bush, cut back to one
or two buds near the main stem; the third bush as the first, and so
on, until the whole are trimmed. When the frost is out of the ground,
work into the border around each root, two or three shovels of ma-
nure, and mulch six inches with salted hay, even though it reaches
the first branches; the following winter reverse the process. A
northern aspect, is said to be the best for gooseberries; mildew is
also said to be prevented by cutting out all shoots of a light green
color, and also by pinching out the points of the growing shoots,
during the early development of the fruit, and afterwards by rubbing
any buds bursting into growth while the crop is maturing. It is a
good plan to sprinkle the bushes with suds every washing day; some
advise sprinkling with water a little salted; but if this is used, care
must be taken that the water is not too salt, as this would kill the
leaves. Gooseberries are increased by suckers and cuttings; some
of the largest are, Crown Bob, Bunkerhill, Green Ocean, and Walnut;
in England, these large varieties do well, but in this country they usu-
ally are worthless, though it is said, high cultivation will insure a
good crop of perfect fruit.
BLACKBERRIES.—It is useless to attempt cultivating the common
blackberry; it will be found labor lost. The New Rochelle, however,
well repays the cultivator by its large crops of delicious fruit, for all
his care and expense. It will, like the currant, bear fruit without

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extra labor and expense in the preparation of the soil, and, like it,
also will pay for good care and deep culture; they delight in a deep
soil, moist and light, with considerable vegetable matter, but not
sandy; it should be deeply trenched, as before described, but instead
of a foot of manure in the bottom of the trenches, use straw litter
from the barn, leaves or any other vegetable matter, with now and
then a sprinkling of ashes, and fill up with rich soil, composed of a
mixture of decomposed vegetable matter, some barnyard inanure, and
good soil; set them six feet apart, and if put out in rows, eight feet
between the rows. The ground should be kept loose and freo from
weeds. The next spring cut off one-third of every branch and stem,
and mulch six inches deep with straw. In the fall, cut out all the
old, and shorten the new canes, to about five feet high; they can
be trained to upright stakes, or be confined in place, by means of wire
run through posts five feet high; the first, one foot from the ground,
the next two, and the third eighteen inches, or two others the same
distance as the two first; the canes can be tied with strings to the
wires, or bent while young, and fastened by weaving in and out
through them; the old canes must be cut out every fall, and in the
spring the new canes shortened, the mulching spaded in with a very
little ashes, and new applied. Plants trained in this manner will well
repay the trouble by their large crops and superior fruit. Our opinion
is, that a dozen well cared for, would be worth more than a dozen
and a half entirely neglected. The old saying, " A thing well done,
is twice done,” is never more truly spoken than when applied to agri-
culture. Blackberries are increased by suckers.
RASPBERRIES.—These require rich, deep soil, with a large propor-
tion of vegetable matter; therefore about the same preparation of soil
is needed as for blackberries. The stools should be composed of three
plants, six inches from each other, set in a triangular form, and distant
the one from the other, four feet; the old canes should be cut out as
soon as the plant has fruited. In the spring dig into the border a
good dressing of well-prepared compost, or if not at hand, a layer
of stable litter, ashes, and chip manure. The raspberry will pay
well for extra care; mulching is very beneficial; train to posts, set
between the stools, so as to bring them within four feet from each
post, and two from each plant; nail firmly, a flat piece of webbing or
soft leather on one side of the post, have a slit cut in the other
end, and a strong brass or iron knob driven into the post; divide the
stools, taking half the canes of one, and half of another, lay the ends

FRUIT GARDEN.
327
together on the posts, and button them down with the webbing
nailed to the post. This should be done in the spring, and at the same
time, the canes, if too long, can be cut off; in the fall, the young
capes should be laid down, and some of the soil thrown over them;
or if preferred, they can be covered with straw without bending, but
the first method is the least trouble. The Everbearing should have
one-third to one-half of the canes cut down to within six inches of
the ground to insure a fall crop. Birds can be kept from the fruit
by means of nets, but in no other way. Some raspberries are propa-
gated from suckers, and others grow by layers only; the American
White is one of the latter class; the Antwerps, and all of that class,
should have from one inch to a foot cut from each branch in August.
(See Borer.)
CURRANTS, if planted from cuttings, should have all the buds cut
out below the surface; they should be cut late in the fall, and buried
below frost; or very early in the spring, when the bushes are not
frozen; plant in a cool border, after cutting them smooth and pointed.
When a year old, prepare a border, no matter how rich, and plant
them four feet from each other; take good care of them, keeping the
soil loose, and you will not be obliged to pick over little half-grown
currants, and the neighbors will wonder where you obtained your
fine variety. Their only enemy is the borer.
PRUNING.–The Apple needs less pruning than some other fruits.
If there is too much wood it should be removed, and the head be
pruned to give a good shape, all branches that cross each other must
be removed before they are of much size. It is an injury to a tree to
be obliged to saw off large limbs, though by carelessness it is often
necessary.
Apricots need only to be kept in good shape, without too large a
head for the body.
The Cherry needs but little pruning, only sufficient to keep the
tree in shape. The Bigaroons need as much as any, if not more; the
long shoots that extend beyond the head should be shortened every
September.
The Peach should have one-third of its last year's growth cut off
early every spring.
Nectarines should be treated in every way as a peach.
Pear-trim to form a fine head, and afterwards keep the centre
of the tree rather open; do not cut or saw large branches, if it can be
avoided.

328
HOUSEKEEPER'S ENCYCLOPEDIA.
Plum ; trim by the same rule as the pear.
Quinces need but little pruning, merely sufficient to form a good-
shaped bush.
Currants, give a good supply of manure every spring; thin the
shoots to allow them to stand some distance from each other, and
shorten the young wood to about three inches of the preceding year's
growth.
Gooseberries; trim closely, keeping the centre of the bush clear
for the large varieties; Houghton's seedling needs but little pruning.
Raspberries, cut out the canes as soon as fruited, and shorten
those left in the spring six inches; the tender varieties, if not all,
should be stopped in August.
GRAPES. — First Year: let one branch grow, and cut it to two or
three buds late in the fall.
Second Year: Let two branches grow ; in November cut them off,
leaving them four or five feet long. The trellis must now be built, if
not already done, and these two branches fastened, one to the right,
and the other to the left, on the lower rail of the trellis.
Third Season : Let each bud on the branches grow, and train the
branches which they produce, perpendicular to the top of the trellis.
Fourth Season : The vine is now ready to fruit, and will produce
its first crop. After gathering the fruit, cut the lateral branches
which have grown through the season, from the upright branches, to
two buds each.
Fifth Season : Allow but one bud on each lateral to grow, pinch
ing off all others; the bud left should be the one nearest the parent, un
less weak; if so, the next one.
Sixth Season : Cut off that part of the old spur which extends be-
yond the base of the new branch, and cut the new branch to two buds.
Seventh Season : Allow the bud nearest the main branch to grow,
unless weaker than the other; if so, pinch it off, and allow the further
bud to grow. Continue this yearly. To procure new wood, allow six
branches to grow trained in an upright manner; cut two of these to
one bud one year, two others the next, and two the next, which will
give new wood every three years. The common method of pruning
the native grape, is to cut to from four to six buds of the previous
year's growth on each branch. The grape is a great feeder, and must
have plenty of rich manure; wash water is an excellent stimulant for
it, applied once every week. The foreign grapes that ripen in out-door
air need to be more closely pruned; from two to three buds is all that

FRUIT GARDEN.
329
should be left. The cuttings of last year's growth cut smooth at the
end, and set in a cool border, with two eyes below, and one above
the ground, will make nice plants in a year, of proper size for a vine-
yard. The cultivators of the present day vary in their opinions of
the best methods of summer pruning, but all advise the removal of
the late pushing buds, that would produce blossoms at inidsummer,
and green fruit in the fall; we succeed well by pinching off each
branch as fast as it has made five buds beyond the bunch of fruit
highest on the vine. Remove also what the Germans call the wild
wood, or, what is better, the buds from which it would grow; these be-
come small side branches, worse than useless to the vine. Look out
for the grape worms. (See INSECTS.)
A SAFE WASH FOR TREES.-Heat over charcoal in an iron kettle,
until red hot, six pounds of the common sal soda of the shops; when
perfectly free from moisture, having parted with its carbonic acid
and water, it resembles whitish ashes, and is ready for use. Dissolve
one pound of this caustic soda in a gallon of soft water, and scrub
the trees. It removes decayed bark, is death to all insects, (see
INSECTS ;) and never kills the tree as potash is too apt to do, when
applied strong. If diseased pears are treated with this or any other
wash, it is safe to use a part of the preparation for them, with a sep-
arate brush, for fear of communicating the disease to healthy trees.
This is useful to currants or any other small fruits.
CHAPTER III.
FLOWERS
FLOWER GARDEN.—Nothing is a greater promoter of health than
agreeable exercise in the open air, and in no way can the rich and
the poor so surely secure health and pleasure united, as in the culti-
vation of flowers. The taste for floriculture improves rapidly by cul-
tivation, and none truly value flowers, who do not enjoy the care of
them. The best benefits to be derived from the flower-garden can
not be obtained through a finished gardener, as a good dinner is en-
joyed through the cook. Flowers, to impart the highest pleasure,
should be cultivated by the same hand that gathers them. Those,
who do not know from experience, would hardly believe how much

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HOUSEKEEPER'S ENCYCLOPEDIA.
happiness a bed of flowers, well cared for, may be the means of im-
parting. Exercise in the air, to be beneficial, consists in something
more than machine locomotion; the mind needs change as much or
more than the body. A walk for the sake of exercise alone, with no
present enjoyment, fatigues more than it invigorates; school girls
feel this without analyzing the cause, excusing themselves, if possi-
ble, from the formal walks of the seminary; but when a nutting,
berrying, or botanizing expedition is under consideration, the walk is
anticipated as a great treat, and enjoyed as such, to the benefit of
mind and body. A motive for the exercise is highly important, if
the person is to be benefited by it, and for this reason, in nine cases
out of ten, the walks prescribed by the physician injure instead of
invigorating the patient. When a lady commences gardening, she
gets along very well until she finds herself quite lame; as soon as
this occurs, she decides that gardening disagrees with her, and gives
it up. Now, if she will reason a little, the cause for the lameness
will be found, generally, to be of little consequence, being merely
muscular fatigue arising from the new use of the muscles alone, which
will gradually cease to trouble her, as they become accustomed to
their new exercise and position, and once overcome, the trouble is
over entirely for the first season, and will be found of much less
moment ever after. The hard, rough work is of course too fatiguing
for ladies, but by the use of light tools, after the garden is once
spaded and raked, the whole cultivation of flowers will be found a
light and pleasant employment, adapted peculiarly to ladies and chil-
dren; the health of whom will be far better than if they are occu-
pied with needlework or any other indoor employment the whole
day, and no doubt the trifling expense attending the garden will be
fully met by the decrease of doctors' bills, journeys for health, tonics,
etc. This chapter does not contain all that it would be pleasant and
useful to know of the art of floriculture, by any means; but sufficient
information is imparted on the subject, to enable any one to cultivate,
with success, a choice collection of annuals, biennials, perennials,
roses, bulbs, etc. Flowers should be arranged to form good con-
trasts in the garden, as well as in bouquets. (See CUTTING AND AR-
RANGING FLOWERS.)
A Few HINTS ON THE CULTIVATION OF FLOWERS.-Flowers should
not be planted with vegetables. A small spot of ground devoted to
flowers alone will give more satisfaction than much more room on
borders surrounding the kitchen garden. The soil for flowers should

FLOWERS.
331
be spaded very deep, and highy manured with a well-prepared com-
post. Fresh manure is filled with seeds of weeds, and is too stimu-
lating, while fermenting, for delicate seeds and plants; if fresh, or, as
it is called, long manure is used, it should be buried three feet deep,
and the top soil prepared with old manure or composts. Chicken
manure, finely pulverized, and mixed with four parts of fine soil, is an
excellent top dressing for a flower-garden. Borders, for small seeds,
should be thoroughly pulverized and finely raked; lumps of clay often
prevent delicate seeds from throwing up their seed leaves, after ger-
mination has taken place. Small seeds should be covered lightly, the
soil pressed firmly, and, if dry, watered a little every day, or as often
as the surface becomes dry. A weak solution of saltpetre will save
the seed from the depredation of insects, but be careful the saltpetre is
pure, as much of it is crystallized with rock salt. Large seeds, as peas,
Balsams, Convolvulus, etc., should stand overnight in a weak solution
of soda or saltpetre; large seeds must be planted deeper than small
seeds, peas half, Balsams one-fourth of an inch deep, and other seeds by
the same rule according to their size. It is well to put a part of each
packet of seeds in the soil early, and the remainder a week later;
sometimes the early, and sometimes the late sown, doing the best.
A good rule in all localities, is to sow flower seeds when the peach
trees first bloom; some seeds, however, should be sown in the fall,
as soon as ripe. It is usually considered that nature indicates what
seeds should be sown thus, though it is not always safe to follow
this rule, our flowers being, in so many cases, exotics which need
nursing to insure their growth. Flowers, that cast their seeds as
soon as ripe, should, as a general thing, be allowed to sow themselves,
or the seeds should be taken just before the seed-vessel bursts, and
sown immediately. The following list comprises most of the flowers
in general cultivation which do better for fall sowing.
ANNUALS THAT BEAR TRANSPLANTING, TO SOW IN SEPTEMBEE.
Asters, also in hot-beds,
Mignonette,
Chinese Pinks,
Drummond Phlox,
Coreopsis,
Verbenas,
Marigold,
Forget-me-nots,
Orange Amaranthus,
Pansies,
Ageratum,
Sweet Alyssum,
Portulaca,
Hibiscus,
Balsams, also in hot beds,
Emeralds,
Petunias,
Zinnias,

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HOUSEKEEPER'S ENCYCLOPEDIA.
THOSE THAT WILL NOT BEAR TRANSPLANTING WITHOUT RETARDING THEIR
GROWTH.
Candytuft,
Leptosiphon Densiiorus,
Clarkia,
Poppies,
Collinsia Bicolor,
Eschscholtzia,
Larkspurs,
Shell Plant,
Convolvulus,
And most of the California
Grove Love,
annuals.
Bartonia Aurea,
LIST OF SEEDS THAT SHOULD BE SOWN IN A HOT-BED.
Asters,
Balsams,
Coxcombs,
Choice Petunias,
Verbenas,
Lophospermums,
Vineas,
Everlastings,
Clintonias,
And any other plant desired to bloom early that will bear trans-
planting
To Sow FLOWER SEEDS.—Usually flower seeds are sown too
thickly. Fine seed should be mixed with dry sand, and scattered
evenly in the soil, and larger seeds planted at equal distances, so far
apart that they can be thinned by transplanting without disturbing
those that remain. Sow seeds of low plants on the borders, and
higher bloomers back of them, as, for instance, on a border of four
feet, sow first pansies, and back of them balsams, etc. The catalogues
usually designate the height of each advertised flower. Peas like
good soil that was manured the previous year. Balsams require very
high fertilizing. Amaranths should have rather a poor light soil.
Stocks prefer rich soil, with a little lime or chalk. Coxcombs must
be stimulated highly to do well. Larkspurs like rich soil, mixed with
pulverized charcoal. Pansies should be highly stimulated, and the
soil kept moist around them. California annuals prefer warm soil
and but little thinning; if exposed to the sun too much, they will soon
wither; they must cover the ground. Asters must have rich soil,
and be transplanted when two inches high to do well. Mignonette
is most fragrant on sandy soil. Verbenas like good soil, not very
light, with no decomposed manure. Soil cannot be too good for pinks;
They like a sprinkling of salt over the soil every season. All flower-
ing plants that incline to throw out roots from the stem should have
the earth drawn up to them; as the balsam, the four o'clock, etc. The

FLOWERS.
333
seeds of biennial and perennial plants, if sown as soon as ripe,
will bloom the next season. Weeds must be removed from among
seedlings when very small, or they will soon destroy the young
plants; but, as many flowers resemble our common weeds when quite
young, great care must be taken, or the flowers will be mistaken for
weeds.
SEED SAVING.–Be sure the seeds are ripe. Dry them well before
putting them away. Bottles are very convenient for seed ; they
should be labelled thus: “Balsams, 1860." If the label reaches
round the bottle, it can be used many years, erasing the previous
and adding the current year each season. To those who practise
giving their neighbors seeds yearly, it will save much trouble, and
will also insure the seeds from the depredations of mice. Vines
should be furnished with supports as soon as they incline to twine.
Asters, and all plants needing support, should be tied to neat stakes,
or the first hard rain will ruin them. Pinks need frames to keep the
blossoms from the ground. Larkspurs should be thinned to one foot
apart when quite young; candy tuft to six inches; if the branching,
to one foot, and other plants in proportion. One stalk of coxcomb,
if thrifty, looks better than more ; it should be trimmed tree-shaped.
They grow three and four feet high, if well cared for, with combs meas-
ing six inches. The same rule will apply to all coarse growing plants;
only small plants should be clustered. Very low plants should be used as
borders, unless the garden has box, grass, or other permanent borders.
Large seeds improve by age, some retaining their vegetating proper-
ties several years. All seeds as large as the Balsams can be kept two
years; peas, longer; while the minute seeds should be sown the season
after ripening. Pansies will seldom vegetate the second year, etc. It
is impossible to enumerate half the annuals now in cultivation, but
catalogues, describing the old and many new flowers, can be had of
all seedsmen.
THE CARE OF FLOWERS IN A DROUGHT.—Unless a plant is efficiently
and regularly watered, it had better be left to nature alone. If the
soil is deep, a frequent stirring of the surface will be much more ad-
vantageous to the garden than a mere sprinkling of water. Shading
the ground with straw, moss, flat stones, bits of board, or sawdust,
will protect the plants materially from the sun and heat. When
watering is absolutely necessary, remove the soil around the plant
without exposing the root, pour in two quarts at least to each, and
after it has well soaked in the ground, cover with the dry displaced

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HOUSEKEEPER'S ENCYCLOPEDIA.
earth; after this, a mulch of moss, or something else, will keep the
plant moist several days; but if watering is once commenced, and the
roots again allowed to dry, the plant will suffer more than if no water
had been used. Water to be used in the garden should stand in the
sun during the day, and be applied to the plants after the sun has
set. Liquid manure is the most beneficial, when applied during, or
just before a rain.
TRANSPLANTING ANNUALS.-Select cloudy weather, if possible.
Water, if the soil is dry, the plants to be removed, the evening pre-
vious, and the place to which the plant is to be removed. Lift it care-
fully with a garden trowel, having previously removed the soil from
the spot intended for the plant; by the same instrument, that it may
carry the plant on the trowel, insert it into the hole prepared for it,
and press it gently in place. If young, it will need no pruning, but if
the roots are disturbed, pinch off the end of the root, and remove
one quarter of the leaves. Water and shade until it is well rooted.
GRUBS.—These are very troublesome to some flowering plants,
especially balsams, and other watery stems. (See INSECTS.)
CUTTING AND ARRANGING FLOWERS. —Never break off blossoms,
cut them with shears. Select the first and finest blooms to ripen,
so as to secure good seed. In arranging, do not crowd the bouquet
or confuse the colors. The following colors form good contrast:
Blue and orange; purple and yellow; pink and white; scarlet, white,
and dark purple; blue and white; crimson and white; maroon and dark
blue; rose and.green, etc. All the colors can be combined in the same
bouquet, but each combination should be a distinct bouquet of itself,
separated by greens or white. White flowers are indispensable in
the artistic arrangement of flowers, whether in baskets, vases, or
hand bouquets, to give effect to the other colors. Delicate greens,
unless geranium leaf can be obtained, are the most appropriate and
graceful in floral combinations. If flowers are to be sent to a dis-
tance, wrap the stick which forms the handle of the bouquet, and the
stem of each flower, with wet cotton or moss before arranging them.
Be careful, too, to select blooms that are hardly in their prime, as
many flowers fade as soon as perfected.
GENERAL DIRECTIONS FOR CULTIVATING BULBS.—Bulbs require
deep, rich, at the same time, light soil. Dig the beds from eighteen
inches to two feet deep, placing about four inches of decayed manure

FLOWERS.
335
on the bottom of the trench, and enrich the top with decomposed
manure and soil from the woods, and let it remain, at least, one month
before planting the bulbs. The time for planting bulbs is from the
middle of October to the middle of November; the bed which was
prepared should be dug over, raised a little above the walk, and well
raked. Tulips should be planted six inches apart; make holes four
inches deep, with a stick rounded at one end, much in the shape of a
tulip bulb, but larger than the largest tulip; put in each hole half an
inch of sand from the lake shore, or what is usually called mason's sand,
used by them in making mortar; put a bulb in each hole, cover with
the hand, and press the soil firmly by beating it with the back of the
spade, and before the severe season comes on, protect them with tan,
straw, or boards. If wanted to increase, let them remain three years;
if not, take them up as soon after flowering, as the leaves have disap-
peared, and replant in other beds prepared as directed at first. They
will do very well, however, to leave two years, enriching the soil
after the leaves die, with prepared compost, without cutting the
bulbs; never disturb them in the spring. Hyacinths; plant much as
tulips, though it is well to cover the bulbs with sand before putting
on the soil; the holes for hyacinths should be deep enough to allow
four inches of soil over the crown of the plant when finished; pro-
tect with cow manure. Remove all protection from bulbs the last
week in March, and if frost threatens, they must be protected with
boxes or any thing that will not break the foliage. The beds should
be dressed as soon as frost is out of the ground, and all weeds re-
moved as soon as they appear. Tulips and hyacinths should be sup-
ported by stakes, neatly made and painted green, which can be num-
bered to designate the color of each bulb. Lift hyacinths about five
weeks after flowering, dry them slowly in the air without exposure
to the sun, after which lay them away in a dry garret. Never allow
the seed to ripen on bulbs, but break off the blossom as soon as its
beauty has passed away. Crocuses; plant in rows two inches deep;
the bulbs can remain four years without lifting. Jonquils; treat as
tulips, except, as they do not bloom well the first year, they should
not be lifted oftener than every third year, and may remain four.
Tuberoses, Tigridas, and Amaryllis will not bear freezing; lift the bulbs
after the first frost, dry, and pack them in dry sand until spring. Lil-
ies; most of the lilies are quite hardy; they require rich deep soil.
Narcissus requires a richer soil than the lily. Pæonias, are quite
hardy, the soil should be rich and deep, plant them in the fall;
they are propagated by dividing the roots; it will not do to lift them

336
HOUSEKEEPER'S ENCYCLOPEDIA.
in the spring. Dahlias; the dahlia, if too highly stimulated, will
make more branches and leaves than blossoms; the soil should be a
good, sandy loam, which will not retain moisture; the border should
be dug deeply, and a strong stake be driven firmly into the ground
for each plant. If a gentle hot bed is at hand, hasten the sprouting
of the plant by planting them in it; if not, place them near the fur-
nace, or in some other warm situation, to sprout. The eyes of the
plant are around the neck, not on the tubers, as in potatoes. The
crowns should not be covered while sprouting, as the moisture of the
hot bed will be apt to induce decay. When the sprouts are three inches,
cut them from the plant near the base, using only a small piece of the
old tuber, and plant the cutting in a pot filled with good loam mixed
with soil from the woods, and place the pots in a gentle hot bed until
time to plant it out in the open air ; care must be taken to shade them
until they have formed roots; they will do very well, however, if plant-
ed in the border as soon as of sufficient size to cut from the old tuber
without potting. Shade for a week, and keep the soil moist, not wet,
until the roots commence to form. Cut the stalks to within one foot
of the ground as soon as touched by frost, and before the soil freezes;
lift the whole root, dry it thoroughly, pack them away, and keep them
in a dry place free from frost until spring. Some say, pack in dry sand;
others, hang them by the stalk in the cellar; and others advise to lay
the roots on shelves, and cover to the stem with dry sand. The principal
requisites to insure their keeping are freedom from moisture and pro-
tection from frost; in a warm cellar where there is a furnace they
might become too dry, so as to wrinkle, which is nearly as bad as
moisture; the tubers should remain plump and smooth.
ROSES, TO PROPAGATE.—Roses can be increased by layering, bud-
ding, and grafting. Many of the hybrid perpetuals are difficult to
grow from layers, taking two or more years to form roots, while
others form good plants in one season. Roses are no more difficult
to bud than peaches, were the thorns not troublesoine. There are two
methods of layering roses and other plants, which will be described.
Select a young branch of the current year's growth, bend it to the
ground, and split it an inch or more; some split the upper, and others
the lower side of the branch; cover it as deep as convenient in the
soil, and keep it in place, by pegging it down with a notched stick;
support the end of the branch firmly in an upright position, and lay a
flat stone over the part slit to keep the soil moist while the roots are
forming. The other method is as follows: take a young growing

FLOWERS.
337
shoot, run the knife under each eye, and place a splinter in each
split, then cover the whole branch, peg it firmly in place, and let it
remain all the season. There will be as many plants as slits, each eye
making a shoot.
Roses, TO BUD.-Select a shoot of the current year from the rose
desired to propagate, and another of from one to three years, in which
the bud is to be inserted. With a sharp pen, or, what is better, a
budding knife, carefully remove the bud with a portion of the bark,
and the wood attached above and below the footstalks of a leaf, in
the axil of which the bud to be inserted is situated. To remove the
bud insert the knife about three-fourths of an inch below the bud,
and slip it carefully underneath it, making a smooth cut, taking but
little wood with the bud, to half an inch above it ; that is, the bark
below the bud should be three-fourths, and above it, half an inch in
length, the whole cut one and a quarter inch in length. Remove part
of the leaf, and proceed to prepare the stock; make a slit lengthwise
on the back of the stock, and another across the top of the first slit,
leaving the incision in the shape of the letter T. Open the slit at the
top without wounding the bark, slip the bud under the bark, and push
it down as far as possible with the knife handle, being careful to place
the bud in its natural position; press the bark firmly, and secure
it in its place with strips of bass matting, wrapped evenly around
it. As soon as the bud has united with the stock, which will be
in about a month or six weeks if it does well, loosen the matting, and
in two or three weeks after remove it entirely. Some advise remov-
ing the bit of wood adhering to the bud before inserting it, but if cut
closely, it will be better to let it remain. If the wood is thick, it may
prevent the buds uniting with the stock, but if properly cut, it will
stiffen the bud, so that it will bear crowding down better, and also
retain moisture longer than without it.
GRAFTING, REMARKS ON.-Although several kinds of grafting are
practised, the same condition, to insure success, is essential to each,
namely, that the inner bark of the scion should be closely united to
the inner bark of the stock. Propagation of roses by grafting is less
certain than by budding, on account of the pithy nature of the stem.
CLEFT GRAFTING.—This is the most sure method of grafting roses.
Cut the scion before the buds swell, and shade them until needed,
which will be as soon as the buds in the stock show signs of swelling.
15

338
HOUSEKEEPER'S ENCYCLOPEDIA.
At the proper time cut the stock horizontally the desired height; split
the stock downward one or two inches, cut the scion from two and
a half to three inches long, and shape the lower end with a sharp
knife, in form of a wedge, insert the wedge end in the split made in
the stock, holding it firmly, so that the back of the stock and scion
will be brought into close contact. Bind it firmly in place with bass
matting, and cover the whole top of the stock with grafting wax; in
August or September cut the ligatures.
WHIP, OR SPLICE GRAFTING.--Select the scion and stock as near
the same size as possible; the former should consist of from three to
five buds, the latter may be cut to the ground or left at any height
chosen. For standards it should be three, four, or more feet. Cut
both scion and stock slanting, so as to fit perfectly. Make a dovetail
notch in the stock on which to rest the scion ; place the two together,
and bind them firmly in place with a strand of bass matting, and
cover the whole with grafting-clay, or wax. If the stock is much
larger than the scion, the scion may be fitted to the side of the stock,
so as to bring the two inner barks in contact. This is a very simple
mode of grafting, and applicable to any shrub or fruit. Grafting wax
is composed of rosin, beeswax, and tallow; to use it, melt the wax,
and while warm dip in strips of cotton cloth, and wind the graft be-
fore the wax cools. Layering can be done when convenient, from
spring until autumn. Budding can be performed from July until Sep-
tember; grafting is done in April. The buds will generally remain
dormant until the next spring, when the stock may be headed down
to within three inches of the budding; as the bud grows, tie it to the
stock with strips of cotton or natting, without binding, to prevent
the circulation of the sap. The graft, if it takes, will grow the same
season it is put in. Some roses make layers in three, some six
months, and some take years.
HONEYSUCKLES.— These are increased by layers; most of them are
hardy, but some of the Chinese varieties need slight protection.
Young sprouts should be allowed to grow as very often the old branches
are winter-killed. It is well, when the principal branch becomes
very woody, to cut it to the ground, and let it start anew.
LILACS.—Never allow the seed to ripen, and remove all suckers.
Twinberries, Snowballs, and Flowering Currants, these grow from the
slip, and are perfectly hardy; they all sucker badly; give them
plenty room.

FLOWERS.
339
PRIVET HEDGES.—This grows from cuttings, and will make a fine
fcur feet from the base, Plant the cuttings in April about six inches
apart; there should be three buds below the surface of the soil. Let
it grow until fall or the next spring, and then cut it to two buds.
The next season it is cut at midsummer, trimming both tops and
sides, leaving the hedge six inches high. It is trimmed again in the
spring, and so on, until it is as thick as desired, after which, to look
well, it should be trimmed as often as is necessary to keep it in fine
shape.
Box.—This makes a fine hedge, and the dwarf is beautiful for
bordering, but winter kills it badly, where the winters are severe and
open.
LIST OF HARDY FLOWERING SHRUBS GENERALLY CULTIVATED, BY THEIR
COMMON OR VULGAR NAMES.
Purple Lilac.
Double White Syringo.
White Lilac.
Single White, called Mock Orange.
Red Persian Lilac.
Snow ball.
White Persian Lilac.
Privets, pink and white.
Spiræas, pink and white.
Waxberry, red and white.
Twinberry, or Shrub Honeysuckle. Flowering Quince.
Double-flowering Almond. Double Peach.
Bride's, or St. Peter's, Wreath, Fringe. Tree, white and brown.
white.
Rose Acacia.
Flowering Currants, yellow.
LIST OF HARDY TWINING PLANTS WITH WOODY STEMS.
Coral Honeysuckle,
Hardy Passion Vine,
White Monthly Honeysuckle, Irish Ivy, the most hardy of the
Ivies,
Common Virgin's Bower Clema-
Woodbine,
tis, or sweet-scented; double
Virginia Creepen
red, and
Wistaria,
Clematis Aurea Grandiflora, a
Bitter Sweet,
blue variety, are the most
Trumpet Vine,
beautiful of this family.
LIST OF HERBACEOUS CLIMBERS.

340
HOUSEKEEPER'S ENCYCLOPEDIA.
beneath the surface, as they soon become a base weed if allowed to
grow in the garden.
Adlumia, a half hardy biennial, rose-colored, with graceful foliage.
ANNUAL CLIMBERS.
Cypress Vine, red,
06
delicate
66
delicate and graceful.
white,
Hyacinth Beans, many varieties.
Balsam Apple, 66 66
Sweet Pea, 66 66
Morning Glories. 66 C6
Beside many other woody, herbaceous biennals, and annual climbers.
Roses.—No ornament of the garden more fully repays extra care
than does the rose. The soil should be well drained, deep, rich, and
highly manured; liquid manures, charcoal finely pulverized, and other
stimulants, applied just before the flower buds, show their colors,
enlarge the blooms, and brighten the colors materially. The time
for transplanting in the spring is as soon as the frost is out of the
ground, and at autumn, the last of September. June, or hardy roses,
require but little pruning. The wood that shows age should be re-
moved regularly, and if the branches crowd each other, they must be
entirely removed. The hips of roses should be gathered as fast as
the leaves fade, and the bushes often searched for the insects that
infest them. We give a list of a few of the roses included in this
class.
LIST OF HARDY ROSES.
Red Moss,
Madame Hardy, white,
White Moss,
Cabbage, pink,
Marbled Moss,
African, black,
Partout, or Moss upon Moss, Baron de Stael, cherry color,
Persian Yellow,
King of Rome, red,
Marbled,
Queen of Violets,
and many others distinct from those named. The dwarf Scotch roses
are very pretty, of which there are many varieties.
HARDY CLIMBING ROSES.
Greville, or Seven Sisters, Baltimore Belle,
Queen of the Prairie,
Queen of the Belgians,

FLOWERS.
341
and many other natural climbers, can be made to cover arbors with
very little trouble; they look very pretty twined round a pillar.
The old branches must be removed every two or three years, to
insure perfect blooming; but the ends should never be shortened.
LIST OF HYBRID CHINESE ROSES.
Blanchefleur, white.
Coup de Hebe, pink.
Parny, bluish or dove color. Louis Philippe, dark.
Lady Stewart, blush.
Victor Hugo, rosy violet.
Fulgens, bright scarlet.
William IV., blush red.
The hybrid Chinese bloom but once in the season; they are per
fectly hardy, luxuriant growers, fine bloomers, and many of them de-
lightful for their fragrance. They can be used to cover arbors, pillars,
or trellises to advantage, being quite flexible. If the shoots crowd,
remove them entirely, but never shorten the ends of those left ;
leave them to grow naturally, but give them support as fast as they
need it.
LIST OF HARDY PERPETUAL ROSES.
Blanch Vibert, pure white.
Baron Provost, dark rose.
Duchess de Nemours, pale rose. Edward Jesse, pale red.
Duc d'Aumale, crimson.
Du Roi, red capped.
La Reine, rosy lilac.
Lane, bright carmine.
Youlande d'Arragon, pale rose, one of the best.
These, at the north, need a slight protection. They require deep,
rich soil, richly manured every year. If they grow with luxuriance,
they will need pruning twice yearly. If the rose to be pruned is bud-
ded, take care that in trimming you do not cut the inserted rose be-
low the bud, and leave only the worthless stock. This is often done by
a careless or ignorant gardener, and the nurseryman blamed for the
poor rose that appears in the place of the one expected. The first
pruning is usually performed the last of October or the first of Novem-
ber. Out off two-thirds of each shoot that grew the preceding sum-
mer, and if the branches crowd, rernove some entirely. The next
June they will throw out a great number of shoots; which, to insure
autumnal blooming, will need to be severely pruned. Leave about
half of the new shoots to flower, and cut off full half the length of the
remainder. In July and August the shortened branches will be full
of blooms, paying well for the sacrifice of the June blossoms. The
third blooming will commence in September, and continue until
freezing weather comes on.

342
HOUSEKEEPER'S ENCYCLOPEDIA.
BOURBON Roses. These are mostly hardy, though a slight protec-
tion will prove beneficial at the north. Being constant bloomers,
mostly fragrant, and in growth luxuriant, they may be considered
one of the greatest ornaments of the garden. They should be pruned
much in the same manner as the hybrid roses. Those named can be
relied upon as fine roses, true to the description, if cultivated with
care.
LIST OF BOURBON ROSES.
Souvenir de la Malmaison, pale, Hermosa, bright rose.
blush and large.
Duval, bright scarlet and crimson.
Madame Desprez, dark, perfectly Queen of the Bourbons, waxy
double.
blush.
Paul Joseph, crimson.
Madame Angelina, creamy white.
Henry Clay, carmine.
Duc de Chartres, rosy pink.
Doctor Roques, dark crimson. Monthly Cabbage, bright rose.
Acidalie, white.
NOISETTE ROSES. These require a slight protection at the North.
Give them a rich soil with plenty manure, prune in the same manner
as the Bourbons, and they will give a profusion of blooms from June
until November. The following are some of the best old tested
varieties:
LIST OF NOISETTE ROSES.
Aimee Vibert, white dwarfish, one of the best.
Champney's Pink Cluster, light pink, profuse bloomer.
Luxembourg, rosy, purple, fragrant.
Fellenberg, bright crimson; a fine rose.
Bologne, dark, crimson, dwarfish.
Joan d'Arc, yellowish white.
There are many others equally fine, which might be described did
our limits permit.
LIST OF HARDY BIENNIALS.
Digitalis, or Foxglove, several colors.
Campanula, or Canterbury-bell, in colors.
Antirrhinum, or Snap-dragon, and perennial, many colors.
Althea rosea, or Hollyhock, various colors.
Ipomopsis elegans, scarlet.
Dianthus barbatus, or Sweet-William.
Pansies, of many colors.

FLOWERS,
343
PERENNIALS.
Aconitums, or monkshood, various colors.
Bellis perennis, or daisy, many colors.
Delphinums, or larkspurs, blue.
Funkia, or day lily, different colors.
Iris, or fleur-de-lis, many colors.
Lychnis, many varieties.
Agrostemma flos-cuculi, or ragged robin, pink.
Phlox, white, pink, and purple.
Primulas, including cowslips, primroses, and auriculas.
Spiræas, white and pink.
Viola, or the double violets of many sorts.
Dianthus, pinks.
Yuca, or Adam's needle, and many others that cannot be enu-
merated in this work. Lilies, bulbs, peonies, etc., are included under
perennials.
Biennials, if sown one year, bloom the next, ripen their seed, and
die; some of the choice biennials, that do not come true to the seed,
can be layered and continued from year to year; as, for instance, the
finer sorts of snap-dragon, etc. Lilies of all sorts are mostly hardy;
they need rich deep soil, and many of them are among the most beau-
tiful of the garden ornaments. They should be lifted and changed to
other parts of the garden once in four years. The high growing sorts
should be supported by tying the stalks to neat stakes. Some are
very fragrant, lading the air with perfume; the Chinese varieties are
the most beautiful, but our native sorts are very fine.
CHAPTER IV.
DIRECTIONS FOR MAKING HOT-BEDS.
PROCURE fresh manure from the stables; it will take, for a bed four
by six feet, a heap of manure eight feet wide, ten long, and four deep.
Fork it over three times; if dry, sprinkle; it must neither be wet nor
dry, but damp only. Throw out all that has burned before coming
from the stable; cover with straw or boards to keep off the wind and
rain; do not turn it in windy weather, unless absolutely necessary;
and be careful not to lose too much heat. The object in turning it so

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often is to insure equality in the temperature of the manure; if this is
not done, the bed will be of little use, the manure will be very hot at
the first, and become cold very soon. Prepare a place for the bed, if
possible where it will be protected from the north and east winds; the
ground should slope a little towards the south. Lay down a little brush
under the bed, or make a drain of strong plank, to let off the surface
water quickly. It usually takes from two to three weeks to prepare
the manure fit for the beds. When the manure is in the right state,
evenly heated all through, proceed to make the bed ; lay the manure
evenly, and beat it down with the fork as each layer is put on, mak-
ing it lie as compactly as possible. The manure should reach one foot
beyond the frame all round. If the bed is to be planted in February,
it should be four feet deep; if in March, three; if the 1st of April,
two; and if only intended for forwarding plants, eighteen inches will
do. Let the frames and sash now be put on, and cover the outside with
straw, or boards, to keep in the heat. When the manure is all spread,
put on the frames and sash, keeping it closed for a day or two to draw
up the heat; the sash should then be tilted to let off the steam; this
generally takes from three to four days. Be careful not to let the
heat become too much reduced before making up the bed, or the
plants will turn yellow instead of being a fine green. When tho
manure is in a right state, lay evenly over it the soil, which should be
light and rich; the best soil is the top surface from the woods.
When finished, it should be about six inches to one foot deep. Close
the sash, and let it remain two or three days. Rake thoroughly to
destroy the weeds and remove the lumps. If the bed is too hot, the
ground will look whitish and cracked. To remedy this, drive sticks
in as far as the manure in several places, and leave open the holes for
a day. If the soil is burned take fresh ground, and proceed to plant the
seed. Sow more seed than is needed, to allow for losses, and thin out
the plants as soon as they have made two or three leaves. A novice
cannot depend on feeling to regulate the heat of hot-beds; a ther-
mometer must be used. During the day, with tilted sash, the heat
should never be above 80°, or below 75º. At night it should never fall
below 50° with the sash closed. Cover the beds at night to keep off
the cold winds, as long as there is any danger of chilling the plants.
If the heat rises, with the sash closed, above 80, tilt the sash at the
back; and in the middle of the day, when there is no wind and the
sun bright, push the sash nearly down. Plants need air as well as
heat, and will no more thrive without the one than the other. In
cold weather they are apt to damp off for want of air, and for this

DIRECTIONS FOR MAKING HOT-BEDS.
345
reason it must be admitted whenever it will do; but, at the same
time, cold wind is very injurious. When the sash is tilted, it will be
necessary to lay over the crack something to prevent the wind from
blowing directly on the plants. Persons who do not understand this,
fail in the management of their hot-beds, and the plants damping off,
they become quite discouraged. Never allow the surface of the bed to
become dry; water in the morning, during the early part of the season
of forcing, and in the afternoon when the sun is hot. The water should
be the same temperature as the bed, and, once a week, be slightly im-
pregnated with pigeon manure or any other stimulus of the same nature.
Rinse off the plants always with fresh water after watering with
the liquid manure. Keep on hand a heap of compost, composed
of decayed sod, weeds, stable manure, a sprinkling of salt, and some
plaster, to mix with the soil in the beds, and furnish every plant, as
far as possible, with the soil best adapted to its growth. This bed is
proper for raising cucumbers, tomatoes, cauliflowers, cabbage, pep-
pers, and celery. If the heat decreases, line the edges of the beds
with fresh manure, and make holes in the sides to let in the heat
from the outside. If the heat is too strong, the sun hot, and the
wind blows, so that the sash cannot be let down, tilt the sash, and
cover the glass with a sprinkling of straw. Cabbage and cauliflowers
will do better raised in cold frames in the fall, and protected in them
all winter. Celery should have a little salt raked in the soil, as it is
a marsh plant; give it also plenty of the manure from the compost
heap. Do not let the plants stand too thick, or they will be weak
instead of stocky.
DIRECTIONS FOR RAISING CUCUMBERS.—Prepare the beds as di-
rected, raise the soil within one foot of the glass. Prepare hills with
compost about three inches high, so as to raise them within nine
inches of the glass, plant a dozen seeds in each hill, and let them
grow until they have made two or three leaves; then remove all
but one in each hill. When the plants have made three leaves,
pinch them off, to induce them to branch and fruit early. Draw the
soil to the roots as they grow, tilt the frames whenever the weather
will allow; the temperature should never fall below 60° or rise
above 80° during the day, or fall below 50° at night. When the sun
is hot, give plenty of air; but when it is hot, with a cold wind, cover
the glass with a little straw, and keep the wind from blowing directly
on the plants. As soon as flowers appear, give plenty water, and fer-
tilize the plants, by taking those that are barren and turn the stamens
in the centre of those that show fruit; one will impregnate two or
15*

346
HOUSEKEEPER'S ENCYCLOPEDIA.
three. In two weeks after, they should be fit to cut, if managed
rightly. If the plants look yellow, there is not enough heat; line the
beds with fresh manure. If bugs appear, sprinkle with lime. The
early Russian is small, but very early, and does not run. Seeds
should be three years old ; old seeds make less vine and more fruit
than fresh ones.
To Grow RADISHES.— These require a foot of soil; plant thinly,
and as soon as the plants are up give plenty air and water, every day,
not allowing the bed to become dry.
HOT-BEDS FOR FORWARDING PLANTS.—For forwarding plants in the
spring, prepare a bed as follows: Make a pit and place over it the
frame; spread in the pit twenty inches of manure, well prepared;
cover it with eight inches of good mould; the surface soil from the
woods is the very best to use for this purpose; and cover the beds, to
draw up the steam; tilt the sash to let off the steam. In two or
three days rake the soil, and plant the seeds. When the seeds are up
give plenty air, and do not allow them to stand nearer each other
than three or four inches. This is intended to apply principally to
cabbages, cauliflowers, lettuce, celery, and tomatoes. Protect the
plants during the severe weather, with mats at night, and give air
when they will not chill, by raising the sash every night one-fourth of
an inch. If this is not done they will decay. If cauliflower is in-
jured by heat, it never recovers.
FORWARDING CUCUMBERS AND MELONS IN Pots.—Plant seeds in
small pots one-third full of charcoal, and filled up with rich soil.
Place them as near the glass as convenient, say six inches; when
they grow, remove all but one plant in each pot. As soon as they
have made three leaves, pinch them off. Turn the plants in the
ground as soon as all danger of frost is over, without disturbing the
roots. Early in April is soon enough to plant them in the pots at the
north. If they are too large before planting out, they will not do
as well.
To Start TOMATOES.—Plant the seed thinly, and when up, give
plenty air, and thin to two inches. Transplant them three times be-
fore the final planting, and trim off all the laterals as far as the first
fruit branch; continue this practice all summer ; remove them to the
garden when all danger of frost is over and the soil is warm ; shade
them from the sun for a few days, sprinkle the leaves, and water well

DIRECTIONS FOR MAKING HOT-BEDS.
347
when first planted. Tomatoes managed in this manner will not
feel the transplanting, and will fruit very early. Tomatoes incline to
sucker.
EGG PLANT.This requires more heat than other vegetables, and
cannot well be grown with those requiring more air and less heat.
The temperature for egg plant should never be below 80º during the
day, and may rise to 100°, without harm. The lowest temperature
at night should be 70°. Give air when the weather will allow, but
be careful not to chill the plants, as they will not recover from it
but always remain stunted. Transplant to another bed as soon as the
plants have grown four inches; or add a new lining to the old bed,
and transplant them to the other side of the frame. This is done to
induce them to throw out roots for future use. If the plants can be
transplanted two or three times without chilling, they will be better
prepared to endure their change when finally transplanted into the
garden. Water them well, and shade until fairly rooted, and after-
wards give plenty air ; gradually harden them, and when trans-
planted they will hardly feel the removal into the garden. Stake or
put a frame to them when transplanted, and trim off all superfluous
branches.
PEPPERS should be managed much like egg plants, but require very
rich light soil; water with manured water, without touching the
plants, twice a week, being careful that the water is not too highly
impregnated. Soapsuds from the wash is beneficial once a week, if
not too strong
LETTUCE.—Plant early, and transplant to vacant spots to head;
lettuce that has lived through the winter in the garden will head
nicely. Sow peppergrass often, if relished by the family.
SWEET POTATOES.--Procure small sound tubers. The bed should
be of gentle heat; mix a little plaster with the soil; lay the tubers three
inches apart; cover lightly with the soil, and keep the bed barely
damp. When the sprouts are four inches long remove them; and if
too soon to plant out, bury the roots in the bed. More sprouts will
grow from the same eyes. The 20th of March is early enough at the
north to put them in the beds, and the 20th of May early enough to
plant them out. They prefer sand enriched with vegetable manure.
On heavy soil they are apt to be watery.
CUT-WORM.—The cut-worm prefers plants from hot-beds to others,

348
HOUSEKEEPER'S ENCYCLOPEDIA.
as they are more tender than slow-grown plants. Wrap the stem of
all plants, before transplanting to the garden, with brown paper two
inches above the surface of the soil.
REMARKS.-Plants that incline to sucker, like the tomato, should
be planted deeper every time they are transplanted, to induce the
formation of new roots. Water can be left in the hot-bed, if there is
room for the sprinkler, overnight; but if not, should be tested with
a thermometer. Cucumber, melon, and other long-keeping seeds,
ought not to be too fresh to plant in hot-beds, as they incline more to
leaves than fruit. It is a maxim that the last effort of nature is to
reproduce itself, and consequently old seeds make the most fruit.
Celery, egg plant, pepper, lettuce, should be quite fresh and plump.
All seed for the hot-bed should be soaked; a weak solution of salt-
petre is, perhaps, the best for soaking them in, but it must be pure;
much of the salts of nitre sold in the shops, is mixed with rock salt.
Examine often to know if the seeds are germinating or rotted; fre-
quently much time is lost expecting poor seeds to make their appear-
ance, and, before it is known that they are worthless, the best heat
of the bed has passed off. Seeds bought from many seedsmen are
but little to be depended on. Buist, of Philadelphia, is probably as
reliable a seedsman as there is to be found, though the seedsman is
not always in fault; the bed may have been too warm, and the young
plants have been burned after germination had taken place. If the soil
of the bed is filled with weeds, it will be necessary to leave it several
days, that all the weed seed may germinate, and be destroyed before
putting in the seed. As fast as weeds appear, remove them, or the
plants will soon be choked. Remember not to crowd the bed, a
dozen good strong plants are worth fifty starved ones. At first thin
but slightly, as many plants are lost by damping off; as soon as this
danger is past, remove all that are not needed, without delay, and
those left will pay for the trouble. Increase the air as the weather
becomes mild, and plants strong, and gradually inure them to outdoor
exposure. Gentle showers are always useful if warm, but cold, beat-
ing rains are decidedly injurious, chilling and breaking the tender
plants. Long, cold rains are very deleterious. It will not do to keep
the air from the plants long; the manure round the beds becomes
soaked, and often the plants are ruined. Lay boards on the manure,
to lead off the moisture, and dig drains a little distance from the bed
to receive the water and carry it away. Raise the sash all round,
and place boards aslant to prevent the rain beating in. Whenever

DIRECTIONS FOR MAKING HOT-BEDS.
349
the gun shows itself, air, if only for ten minutes. As plants grow,
raise the sash so that the leaves will not touch the glass. The frames
should have side pieces to fit them, two or three inches wide, to use
as the plants increase in size. A record should be kept of the bed ;
when seeds were planted, when they germinated, and when trans-
planted. Tallies should also be put by every patch of seed, and as
the moisture often obliterates the names from them, numbers or
notches cut in them corresponding to the record in the diary, will be
found more certainly to be depended upon. A corresponding number
on the seed packet will be convenient to replant from, if need be.
When through with the frames and sash, they should be put in order,
and carefully stored where the sash cannot be broken or weather-
beaten; if the paint is poor, now is the time to add a coat. If done
in the spring, it will last but little time, having no time to season. A
hot-bed, six feet square, will furnish many comforts to a small family,
or forward a large number of plants, and the manure is but little
injured as it is usually used. Every family that has a garden will
find them a great comfort, fully paying for their trouble, as well as a
source of much pleasure.
CHAPTER V.
INSECTS INJURIOUS TO AGRICULTURE, AND TROUBLESOME TO THE
HOUSEKEEPER
REMARKS.-In a work of this character, it is quite impossible to
enter into a scientific description of the many insects, troublesome
alike to the farmer, fruit cultivator, gardener, and florist. The nat-
uralist would find a scientific description agreeable to the taste, but
to the utilitarian, all that is necessary is a knowledge of the habits,
modes of propagation, haunts, senses, duration of life, to this class of
insects. Those destructive to grain and troublesome to cotton will
not be noticed, as this work is not intended for the agriculturist alone,
but principally for the use of families, in the cultivation of small gar-
dens of fruits, flowers, and vegetables.
LIST OF INSECTS.— The following are the most destructive to the
vegetable garden: wire-worm, larva of the May-beetle, tomato worm,
striped-bug, squash-bug, strawberry worm, aphis, radish-maggot, and
rose-bug.
PD

350
HOUSEKEEPER'S ENCYCLOPEDIA.
CUT WORM.--This worm is an annual, or as it might, in some
cases, be called biennial, the late perfected insects laying their eggs
late in the fall, which being hatched just before winter, live until the
spring, continuing their ravages through May and June. The mil-
lers are timid, and seek hiding-places to lay their eggs; they select
pink borders, or any broad-leaved plant; thousands of them have
been destroyed in the author's garden, under the leaves of the rhubarb
plants. The color of the worm or caterpillar is brown of different
shades, and they are found from the size of a knitting needle, an
eighth of an inch or less long, to the size of a man's little finger, one
and a half inch long. They dislike the heat and brightness of the
sun, feed at night, or before the sun is high in the morning, hiding
under leaves, or just below the surface of the soil near where they
have been feeding. If searched for early in the morning, they will
be found without difficulty. The greater part of these worms will
cease their ravages with the commencement of July, but some will be
found until winter sets in. Nothing offends them by the senses, ex-
cept heat and cold. The only way to get rid of these pests is to
gather and destroy them, but as their death often takes place after
the mischief has been done, it seems much like shutting the gate after
hogs have destroyed the garden. These creatures seem to have but
little choice in their food, taking any thing that is tender enough for
them to bite, from the sweet young corn to the smarting pepper.
They cut the plant just above the soil, seldom reaching half an inch
above the stem. Transplanted plants can be protected by wrapping
the tender stems in brown paper two inches above their insertion in
the soil; those not transplanted can be protected by rings of tin, made
to clasp together, one or two inches high, making a ring about four
inches in diameter. Search the soil for the worm before putting the
ring around the plant, and press it slightly in the soil. Our gardener
uses hundreds of these rings; they are gathered when the plants
toughen, and taken care of from year to year. In a field of corn, these
rings would be too expensive a protection; we have saved our corn
by sowing lettuce broadcast in the field with the corn, at the time of
planting the corn; the lettuce being more tender than the corn, is
preferred by the worm, and by the time it is consumed the corn is
too tough to be in much danger. It is well, too, to plant half as much
more corn as will crop the field, to allow for losses. Many cut-worms'
winter-quarters are disturbed by raking off all the rubbish of the gar-
den. Lifting the borders and raking out the soil, will expose many
young grubs to the cold, if done just before freezing weather comes on.

INSECTS INJURIOUS TO AGRICULTURE.
351
Chickens let out in the morning before the sun rises will destroy great
numbers, and if shut up by eight, will do but little other mischief;
at least, the good will overbalance the eyil. As soon in autumn as
the crops which chickens would trouble are gathered, let them have
a free run of the garden, also keep hens in coops, with chickens, in the
garden during the whole season, and these creatures will be very much
diminished in numbers.
WIRE-WORM.- This worm lives, from its hatching until it takes a
perfect form, seven years; it destroys roots, seeds, grasses, etc. It
seems to have but little choice in the selection of food; destroys seeds
especially corn and peas. It is usually seen of a yellowish brown,
more of the yellow than brown predominating in the color. When
found white, it has just cast its skin, which it does frequently. These
worms may be destroyed in numbers when the spading is done. If
the workman will throw the soil so as to pulverize it, he will see them
immediately. They can be entrapped if very troublesome; the barren
tubers of dahlias suit them well; where they are very troublesome,
in small gardens it pays well to raise dahlias, and use the tubers in
this manner; dozens will be found in one tuber; they should be ex-
amined once each week, the worms destroyed, and the tubers re-
planted. Whenever weeding is done by hand, they will be found in
the roots of the grass and weeds, particularly young dock. Throwing
nip the garden in ridges late in autumn will kill numbers. Corn
cobs spaded in the ground are said to destroy them; the worm eats
into the centre of the cob and perishes, not being able to extricate
itself to seek winter-quarters. The cobs should be near the surface,
so as to be reached by the frost to kill the worm. To prevent the
destruction of seeds by this worm, soak them in a solution of pure
saltpetre; taste the solution; if saline, there is rock salt mixed with
the saltpetre, and will retard the germination of the seed.
LARTA OF THE COCKCHAFER, DORR BEETLE, OR MAY-Bug.-This
worm, called familiarly by farmers the corn-worm, is the larva of the
May-bug, or as it is usually called, the horn-bug. It is a large, disgust-
ing maggot, of a dirty white, with reddish head, large mouth, and
red legs, usually curls up when touched. It is found of all sizes, the
largest being about one and a half inch long, and as thick as a man's
little finger. The beetle deposits her eggs in the ground in June and
July, they are hatched in from two to three months, and continue in
the larva state from three to four years, devouring indiscriminately

352
HOUSEKEEPER'S ENCYCLOPEDIA.
every root within their reach. They particularly fancy the roots of
corn and strawberries, though they will eat any thing, even to bark
the roots of young apple trees. We lost, one season, five thousand
strawberry plants, that had fruited once. These grubs will be found
curled around or near the crowns of the plants on which they are
feasting; their manner of proceeding in fibrous-rooted, is to eat the
bark from the root near the surface, thus destroying all connection
between the fibrous roots and the crown. If they would content
themselves with the fibres or tap roots, the injury they occasion
would be much less. In potatoes and tubers they eat into the heart;
we have seen them nearly covered by the tuber they were eating.
To destroy them effectually, so as to rid a garden, the beetles must
themselves be caught. Early in May, they will be seen emerging
from their winter-quarters, where they have taken the form of the
perfect insect. They come out, principally, at evening; now, if the
chickens are at hand, they can have a feast; if not, children should
gather them, and feed the chickens. If fires are made every evening
during May, June, and July, numbers will be decoyed into the blaze,
as they always fly towards a light, and at the same time, the moths
of the different parts of the garden will share the same fate. If fires
are made, shake the cherry and other trees, to dislodge the lazy ones,
and set them flying to their grave. This is to boys a great source of
amusement, and can always be accomplished if there is a spot to build
the fire, without scorching trees and plants. In spading, many of the
torpid bugs will be turned up as well as worms, pass none by, de-
stroy all, without mercy. If they are among the strawberries, ex-
amine each plant, and remove them; one grub will eat a whole row,
passing from one to the other, as though they worked by a line.
Allow no birds to be shot on the premises; they had better take their
share of fruit with the grubs, than to take no grubs. In the
garden, when the green corn is used for the table, pull up the
roots and destroy the grubs. There is no use liming, sooting,
sulphuring, or in any way frightening them; they can not be driven.
Extermination by prevention and death is the only remedy worth
trying
TOMATO WORM.—This great worm is known to all who grow toma-
toes; they strip a plant of the leaves, and then attack the green
fruit; there is no remedy but fowls, birds, and hand-picking. These
are annual, and many of the chrysalis will be found in the spring, where

INSECTS INJURIOUS TO AGRICULTURE.
353
tomatoes were grown. They are nearly or quite as large as the worm,
and a reddish color; destroy all you find.
STRAWBERRY WORM.- A small green maggot appears on the vines
of the thinnest-leaved strawberry, which eats the whole of the leaf
except the veins; I have not been able to discover what the green
inaggot was. The only remedy is to coop young chickens near, which
will soon remedy the evil. If not checked, they will destroy the
vines, root and branch.
RADISI MAGGOT.-In new soils, this maggot is seldom trouble-
some. Grow the radishes fast, scatter and rake in the soil wheat
bran for the maggots to eat, instead of the root. Light sand is less
infested with this plague to lovers of good radishes, than dark rich
soil.
STRIPED BUG, OR JUNE BUG.-This is a small yellow bug, usually
most plenty in June, though often lasting the whole season. We
have found that they may be kept in check by the use of quicklime,
sifted over the plants. On a patch of two or more acres, we seldom
lose a vine; our plan is, to sift lime over each vine when the first bug
is seen, not wait until the vines are overrun with them, and we never
fail to save them, even when our neighbors are unable to raise a
melon or cucumber. The lime must be applied at sundown, when
the dew is on the leaves, or after a slight shower, and this must be
repeated as often as the lime is washed off by rains. Air-slacked
lime of full strength is what we use, old lime would not be as effec-
tive. Many advise sulphur, soot, ashes, snuff, manure, water, etc.,
each of which we tried before lime, but for several years have used
lime alone, with the best success; it is also a benefit to the plants,
furnishing them with a useful stimulant.
SQUASH-BUG.–This miserable bug is a dirty brown, so near the
color of the ground as to be imperceptible to an inattentive observer,
and so timid, that without the utmost caution in approaching them
they hide so as not to be found. They are very injurious to
the plant, seeking the juices, or poisoning every stalk they pierce, so
that it will wither, making its removal necessary. They emit, in
crushing, a very disagreeable odor, resembling the bed-bug. Their
eggs will be found on the underside of the leaf, where, if undis-
turbed, they will soon hatch, and destroy the whole plant; crush the

354
HOUSEKEEPER'S ENCYCLOPEDIA.
eggs; sprinkle with flour of sulphur, look over the plants daily, and
destroy the bugs.
APHIS, OR PLANT-LOUSE.—The common aphis, or plant-louse, found
more or less on the stems, leaves, buds, and often the roots of most
plants, is a small, soft, usually green-colored insect with a short, oval
body, small head, round eyes, long tubular beak, long tapering anten-
næ, long slender legs, two jointed feet, and a tube at the hinder ex-
tremity, from which it ejects at pleasure drops of sweet fluid. The
females are wingless. In the autumn, the winged insects or males
may be seen, immediately after which the female lays her eggs, and
both die. Early in the spring the eggs hatch, producing females
only, which are immediately in a state to continue their kind. In the
course of forty-eight hours these produce alive nearly or quite
twenty young lice, in the same state as their parent. These again
bring forth their young as did their parent; and thus brood after
brood is produced for seven generations, without the appearance of a
male. The last brood, consisting of males and females, pair, lay their
eggs, and become extinct until the next season. These little creatures
do much mischief, sucking the sap from the tender branches of the
plants they infest, and would be far more injurious had they not some
natural enemies, to thin their ranks. Their enemies are birds, the
larva of the lady-bird, the young of the golden-eyed, laced-winged
fly, and the maggots of the flies, belonging to the genus Syrphus.
The aphis has, however, one friend which protects and watches it
with anxious care. Wherever the plant-lice are to be found, there
may be seen ants, running up and down the trunk or stem of the tree
or plant, gathering the sweet drops which exude from the lice, often
hastening the periods of its discharge, by caressing the insects with
their antennæ. They protect the lice which infest the roots of
plants, with the same care they do their own young; and look after
the eggs, often moistening them with their tongue. Plants infested
with lice should be protected from the ants; chalk the tree, or place
a ring of chalk close to the body, and below the surface, around the
plant or tree. Water with an infusion of quassia chips, or tobacco,
and rinse the plants after a short time. When the plants infested are
delicate, they had better be brushed off, than wet with either of the
above infusions. If the first lice are destroyed, there will be no fu-
ture trouble; cabbages and other vegetables may be dusted with
lime or ashes. To destroy lice on the roots of plants; water with
soapsuds, or a weak solution of saltpetre, and mix chalk with the

INSECTS INJURIOUS TO AGRICULTURE.
355
soil. There are also other colored plant-lice beside the common green,
or the aphis rosea; those on the cabbage have a mealy appearance;
those found on the willow are of a black color, which, when crushed,
leave a reddish stain; those found on roots are white. Some inhabit
tumors, growing upon leaves, and are usually without honey tubes,
and clothed with a white down. There is also a species of this insect,
called by some the woolly aphis; it is found on the tender branches
and suckers of apple trees; when crushed, they leave a stain, resem-
bling blood. Cut off the suckers and infested branches, and burn
them; remove the soil from the trunk, and scrub the whole tree to
the root, with the wash recommended for apple trees.
BARK LICE, OR SCALY APHIS.—These are of different shapes; some
are oval, others convex, kidney shaped, globular, like a muscle or bot-
tom of a boat. They subsist principally on the juices of the stem
and trunk of tree or plant; some, however, inhabit the leaves, and a
few the roots of plants. The best way to rid a tree of these insects,
is to scrub the whole tree early in the spring with the prepared soda
wash. Remove the soil, and wash the trunk to the roots, and water
with strong soapsuds, soaking the soil as far as the roots extend. If
the tree is very bad, repeat the washing the first of June.
ROSE-BUG OR Saw-Fly.The larva of this bug infests the bud of
the rose, and many other plants, but from its being so very trouble-
some to the rose cultivator, it has of late been called the rose-bug al-
most entirely. The perfect insect, which is a beautiful creature,
lays its eggs in the flower-bud, in which the grub is hatched, eating
its way out, destroying the petals in its way. The rose has an insect
called a leaf roller, and another which is called a leaf miner, which
cuts the pulp of the leaf, marking its course by yellowish zigzag lines;
the only method that effectually rids the rose of these pests is hand
picking. Dust with sulphur, and water with quassia, if very nu-
merous.
APPLE-BORER.—The apple borer is a deceitful foe, doing its mis-
chief unseen; when only a few small holes can be seen, the whole
wood inside the bark may be reduced to powder. The perfect insect
is a brown and white striped beetle, half an inch long, seldom seen
by day, as it flies by night. It deposits eggs in the bark near the
surface of the ground, late in the spring, or the first of summer. Its
presence is first indicated by small holes, as large as buck-shot, from
which ere long a fine dust will be ejected; this is the borings of the

356
HOUSEKEEPER'S ENCYCLOPEDIA.
insect. Unless the tree is taken in time it will be impossible to save
it. If the insect has only perforated the bark, it can be cut out; if
deeper in the wood, follow it with a wire and crush it in its den; if it.
cannot be reached, plug the holes, that the insect may not emerge
and lay its eggs. To prevent the insect from laying its egs, remove
the soil from the roots, and wash the tree around its base with a
mixture of the soda wash, tobacco, and flour of sulphur; or with a
receipt of Mr. Thomas, which is: “To one pint of sulphur a gallon
of soft soap, and sufficient strong tobacco water to reduce the whole
to the consistency of paint.” It is also recommended to inject this
preparation in the holes of the insects. The quince is also troubled
by this borer.
THE CATERPILLAR.—The common orchard caterpillar is hatched at
the same time the leaf buds begin to open. At first it is very mi-
nute, but rapidly increases in size until it measures two inches in
length, when it spins a cocoon and passes to the pupa state. In the
latter part of summer it comes out in the form of a yellowish brown
miller, deposits its eggs in rings, encircling the smaller branches, near
the extremities, containing from three to five hundred. These are
protected by a sort of varnish, where they remain until spring, and are
hatched as has already been described. These caterpillars very mate-
rially injure the fruit, as the leaves are entirely destroyed, looking
much like a branch burned by fire. Search the trees late in autumn,
and cut off all the nests of eggs. If one is neglected until it is hatched,
remove it as speedily as possible.
THE CANKER WORM.—This worm attacks both fruit and flower.
They cover the tree with small webs, and destroy the foliage, which
gives to the tree the appearance of having been scorched by fire.
The only remedy recommended by Thomas is to encircle the tree
with a canvas belt coated with tar and train oil.
THE APPLE-WORM.—This attacks the fruit at the blossom end, eat-
ing its way to the core. Destroy all imperfect fruit, and keep up
fires at night to attract the millers.
PEACH-BORER.—The perfect insect somewhat resembles the wasp,
though destitute of the sting, and in other respects entirely distinct.
It deposits its eggs at the foot of the tree, from June until the latter
part of autumn, which hatch and enter the bark of the tree; the
peach-borer does not perforate the wood, like the apple-borer, but

INSECTS INJURIOUS TO AGRICULTURE.
357
does its mischief by girdling the tree. Its presence is indicated by
exudations of gum, when the insect should be searched for and
probed to death, or cut out. Ashes piled round the tree, allowing a
peck to a tree, will prevent their entering the root, though they
sometimes will enter above the ashes; wrapping the tree in canvas,
with the ashes below, is also a good plan. Scalding the trees will
prevent the eggs hatching, though if this is carried to too great an
extent it will kill the trees. Sulphur is also efficacious as a preven-
tive, and the paint of sulphur, tobacco, and soap, advised for the
apple-borer, will be found useful.
CURCULIO.The curculio, to a common observer, is well described
by saying it as much resembles a ripe hemp-seed as any thing. This
pest of the plum and its varieties commences, almost as soon as the
blossoms fall, to puncture the fruit, making a crescent shaped inci-
sion. The egg soon hatches, and the young larva makes its way to
the centre of the plum, feeding in its way on the pulp of the fruit,
causing it to fall to the ground before maturing. Many remedies
have been tried, some with partial, and others with entire success.
Jarring the trees, salting the soil, allowing half a peck to a good
sized tree, throwing lime, sulphur, and ashes on the trees dry, and
also injecting them with a syringe mixed to the consistency of paint.
Tying tansy in the tree has been also found useful, and smoking with
sulphur and tobacco. All the imperfect fruit should be destroyed as
it falls, and one of the above remedies resorted to until something
better is known. It is to be hoped, if there is a better remedy, it
will soon be made public. I would advise trying chalk around the
tree, so as to touch the trunk, and extend one or two feet around it;
also to wash in the soda water wash, scrubbing the bark with a stiff
brush. If a tree is planted where the family pass it constantly, or so
near water that the branches reach over the stream, or so near a
barn that the fermenting manure will trouble the insect, it is probable
it would perfect its fruit without further. trouble. A bed of herbs,
such as tansy, camomile, and wormwood, might perhaps offend them.
Camomile is particularly offensive to all insects.
CURRANT-BORER.—Remove all the wood infested by the borer, fol-
lowing it up until the insect is found; wash the bushes in the paint
of sulphur, tobacco, and soap, recommended for the apple-borer.
Remove the soil from around them early in autumn, and replace with
fresh, to destroy the cocoons, if there are any.

358
HOUSEKEEPER'S ENCYCLOPEDIA.
RASPBERRY-BORER.-Remove all infested canes, and renew the soil
around the stools.
CATERPILLAR ON GOOSEBERRY.-Dust with sulphur, sprinkle with
soapsuds, and with water slightly impregnated with salt.
GRAPE-WORM.—To rid a yine of small insects, syringe with a solu-
tion of whale-oil soap. Gather the beetles and destroy them, and pick
off the caterpillars.
ANT-HILLS, ETO.—Scald the hills, when it can be done without de-
stroying plants, with hot soda water. Use lime or chalk to starve
them out, making circles around their hills, which they will never
cross. Chalk is to them probably poisonous, as an ant never crosses
a chalk line under any circumstances. Make rings of chalk around
the shrubs and plants they trouble, three inches from the plant or
stem, and they will not ascend it.
BED-BUGS.—Young housekeepers should have every bedstead
oiled before setting up, with the following receipt, and continue to
use it once every year, in the month of March. If there are bugs in
the house and bedsteads, oil the cracks of the rooms where they are,
and the bedsteads, every month, until they disappear, and afterwards
yearly. To one pint of spirits of turpentine, add one ounce of corro-
sive sublimate, put it in a bottle and shake well. Apply with a
feather. Label the bottle, “Bed-bug POISON.”
Motos. Procure an old whiskey barrel, perfectly tight, and free
from worm holes; place it in a dry garret; dust it out, but do not
wet it; shake all the furs and woollens free from dust, and if they
have lain until May, lay them in the sun. Then pack the goods and
furs smoothly in the barrel and close tightly. If you please, put a
half-ounce of Bergamot in the barrel with the goods, to prevent them
from having an unpleasant odor from the whiskey. Camphor, shav-
ings of red cedar, cloves, and tobacco, are all preventives. Furs
and shawls wrapped in newspaper are seldom troubled with them;
this will be well to remember in putting down carpets where moths
have been found in the cracks of the floor. Carpets are sometimes
ruined while in use, before their presence is observed.
CRICKETS.—Arsenic on apple or cabbage leaves will destroy
crickets. Cayenne pepper will drive them from their haunts if it can
be ejected into the cracks where they are.

INSECTS INJURIOUS TO AGRICULTURE.
359
TO ENTRAP RED ANTS.-Set a plate of sugar on the shelf where
they congregate, and burn the insects as fast as the plate fills.
Hickory and maple-bark also attract ants. The bark can be burned
and renewed frequently, which will soon thin them.
TO PROTECT FROM ANTS.-Chalk the sides of jars containing sweet-
meats, sugar barrels, or any thing which these insects infest, and they
will not trouble them. If the shelves of the buttery are chalked for
half an inch all around the wall, both upper and lower sides, the ants
will not cross the chalk, and thus the shelves will be entirely protected.
If any dishes are allowed to touch the wall, the ants will soon cross over
on them, and the chalking be of no avail.
Rats.-Chloride of lime, scattered in the cellar, is said to drive
off rats.
FLEAS.—Camomile and pennyroyal is said to be repulsive to fleas,
and to effectually prevent their attacks on children who have a bag
of these herbs about their person. In some localities children suffer
greatly by the sting of these insects. Wash the bites in a solution of
ammonia.
To DESTROY FLIES.-If mosquito bars are used in the windows,
and doors are kept closed, flies will trouble the parlors but little.
Cobalt wet on plates will destroy them, but is very poisonous, and
must be kept where children cannot reach it. Black pepper, with sugar
and water, or cream, is also a good thing to use for the same purpose,
and much less dangerous than cobalt where there are young children.
SPIDERS.—Sweep down and destroy all nests, out of doors and in,
until through the month of August, and there will be but few left to
trouble the housekeeper during autumn.
MOSQUITOES.- Where they abound in numbers, bars should be
used around the beds. If a few light on the wall, touch them lightly
with the blaze of a candle, without burning or smoking the paper.
Ammonia is useful to remove the poison of the bites.
COCKROACHES.—Cats will destroy numbers if they can get at
them. Strychnine, spread on bread, butter, and sugar, will destroy
numbers. It is a deadly poison, and must be used with great caution.
Remove all eatables before using it, and wash the shelves thoroughly,
to remove all the poison.

PART IX.
CHAPTER I.
CURING MEATS, AND DAIRY.
REMARKS.— It is usually thought that the parts of the animal
which contain the fewest large blood-vessels are the best for salting.
Salt has the property of dissolving fibre, thus reducing the amount of
fluid in the meat. If too much is used, too much of the fibre will be
dissolved, and the meat, if very lean, will be hard and unhealthy.
The only salt safe to use in curing meats is the evaporated salt; the
common barrel salt is so often adulterated with lime as to render it unsafe
to use. Saltpetre too is now often adulterated with salt, rendering
it almost worthless. Pork must never be packed in a beef barrel, no
matter how well cleanset; there is something about the two that will
not allow them to come in contact. If a small piece of beef should
be laid in the pork barrel the whole would soon be ruined. All ani-
mal heat should be removed from meats as soon as possible after
being killed. The animal should not be cut until it is cold, or if cut,
not salted. Meat preserves much better without bone; remove all
that is possible before salting. If you do not understand cutting up a
creature properly, employ a butcher, and notice his movements, that
you may be prepared for the next season. If dried beef is wanted,
the hind quarter should be selected. It is the best for family use,
whether the ham is dried or not, as it makes fine pieces for slicing
cold.
To CURE HAMS FINELY.-Allow for every hundred pounds of ham
two pounds of brown sugar, four pounds of rock salt pulverized, or
evaporated salt ground fine, one-fourth of a pound of saltpetre pulver-

CURING MEATS.
361
ized; mix these together, and add sufficient molasses to make a
thick batter. Rub the hams thoroughly with the batter, pack them
close in a keg, skin side down; let them lie five days; then take
them out, rub each ham again, and repack, putting the top one down,
thus reversing the order of the hams, laying the skin side down. Let
them lie five days longer. Take lye, made of clean house ashes,
strong enough to bear an egg; reduce it half; there should be suffi-
cient lye to form a pickle that will cover the hams; add to the lye
all the rock salt it will dissolve cold ; let it settle, and skim well;
then pour it over the hams, and let them lie in the pickle until cured
through. Medium hams, in a temperature above freezing, will cure
in about twenty days. If difficult to make lye, use a pound of sale-
ratus dissolved in soft water. When the hams are cured, hang them
in a cool place to drain ; when a little dried, smoke them. The best
smoke is from corncobs. If you put under the hams a piece of brim-
stone as large as a small hickory nut three times, they will smoke in
two or three days; or, if the smoke continues all night, in sixty
hours; the brimstone leaves no smell or taste whatever. If no brim-
stone is used, they will need to smoke from six to ten days. When
the hams are smoked, sew them up in cotton, covering every part,
and whitewash them; then put each ham in a large paper bag, paste
it together, and hang them in a cool place, away from rats. They pre-
serve all summer, if they are wrapped in paper and buried in wood-
ashes. A ham, unless protected, in fly time will soon become filled
with vermin.
To CURE DRIED BEEF.—For one hundred pounds of beef, allow
ten pounds rock salt, four ounces of saltpetre, and two pounds of
brown sugar. Dissolve the ingredients mentioned in clean soft water,
boil the pickle, remove the scum, and pour it on the beef when cool;
when cured through, drain and smoke very little. If brimstone, the
size of a hickory nut, is used with the smoke, it will be sufficiently
smoked in twenty-four hours; it may be preserved in the same way
as ham in ashes. To keep it from becoming hard, pack it closely in
a strong box or keg, and compress with great weights. Large quan-
tities can be kept soft for shipping by packing it in strong casks, and
pressing by steam to almost a solid body; this has been practised to
some extent by packers, to good advantage.
CORNED BEEF.—For one hundred pounds of beef, take five quarts
of solar salt, five ounces of pure saltpetre, dissolve in two pails of soft
16

362
HOUSEKEEPER'S ENCYCLOPEDIA
water, boil and skim. Pack the beef closely in the barrel, and pour
over the brine while boiling hot, sink the beef with a weight, and
cover tight. It will be fit to boil in twenty-four hours. This mode
of curing beef is very fine, but will not keep longer than the first of
April. If the brine does not cover the beef, make more, as after it is
once scalded with this brine it will take no more salt. Test the salt-
petre; if adulterated with salt, the beef will not be a bright color.
Dried beef and venison may be cured in this manner. If desired to
corn beef for summer, use double the amount of salt when the brine
is first made; salt added after the brine is first put on, will not add
to its saltness.
To SALT PORK.-Lay in the bottom of the barrel a layer of solar
salt, one and a half inch thick ; pack the pork edgewise as compact as
possible, cover it with a layer of salt as thick as the bottom layer,
then pack another layer of pork and the same quantity of salt, etc.,
until the whole is packed, finishing with a layer of salt. Make a
brine as strong as possible of solar salt, put a weight on the pork,
and pour on the brine, until it is covered several inches. A hog
weighing two hundred and fifty pounds is the best weight to buy;
be sure the hog is cornfed, not fatted on still-slops, as the pork to be
hard must be fatted on corn. When pork is taken from the barrel,
be careful that no part of the meat is left above the brine; if this
happens, it will become wormy. All bone and lean meat should be
removed when the hog is cut up. Lean salt pork is worthless; use
it in the family, or make sausages.
To CURE BACON.-Bacon is side pork; it may be cured and man-
aged like ham.
To CURE TONGUE.- For fifty pounds, take five quarts salt, five
ounces saltpetre, dissolved in a pail and a half of soft water; boil and
skim, and pour on the brine hot; sink the tongues and cover tight;
they may be boiled as soon as the urine is cold.
CHAPTER II.
THE DAIRY.
CARE OF A COW AND HER MĪLK.--If pastured, be sure that the cow-
boy does not hurry her to and from the pasture; if she becomes heated,

THE DAIRY.
363
her milk will be unhealthy; the nearer the pasture, the more milk
will she give with the same amount of feed. If not pastured, she
should be slopped night and morning at regular hours, to induce her
to come home in season; a cow that will not come home regularly,
and cannot be pastured, is not worth the trouble of keeping. Milk-
ing should be done at regular hours night and morning; a slow milker
will soon dry a cow, the faster she is milked, the better; cows should
be stripped until no milk can be obtained, or they will gradually fail
in milk, let the feed be what it may. Some cows discharge their
milk; it is said that faithfully rubbing the whole bag while giving no
milk, and a month after, with tallow, will cure this entirely. Milk is
affected by the food of the cow; if she eats turnips or cabbage, it in-
jures her milk materially. Most persons use new cow's milk the
fourth milking, but it is well to test it; if it boils without curdling,
it is fit for use; if not, throw it out. If milk becomes stringy or cur-
dles, there is something the matter with the cow, and she should have
the advice of a person experienced in the diseases of cattle. Bran
for cows is much better if scalded, but they must not eat it hot;
scald a pailful at night for the morning meal, and in the morning for
the evening; they ought to be fed very early in the morning, and
about five at evening; they require a large supply of water, and if there
is none in the pasture, should be allowed to drink all they will, morn-
ing and evening. Milk should be strained into shallow pans as soon as
the froth goes down; the greater surface the milk has, the more cream
will rise. Set milk in a cool, dark cellar, free from impurities; milk
will absorb and retain unpleasant and strong odors. In hot weather,
it will remain sweet longer if scalded, but the cream is not as good
as when allowed to rise naturally.
TO MAKE BUTTER. —Skim the milk before it becomes very sour,
merely turned, or what is called blue; pass a silver spoon handle
around the edge of the pan, and lift the cream with a perforated
skimmer, and put it immediately into the cream crock; the cream
should not be in summer over two days gathering, and if there were
sufficient cream to churn daily, it would be better stlll; stir the cream
two or three times each day briskly until it is ready to churn, when
usually it will come quickly. Churning should be done, during warm
weather, early in the morning in a cool place; the dasher ought to
be moved regularly, not sometimes fast and then slow, but with a
regular motion, until the butter separates from the milk; the dasher
may then be moved more gently, turning round the handle at each

364
HOUSEKEEPER'S ENCYCLOPEDIA.
plunge of the dasher; when the butter is gathered, wet the bowl and
ladle in ice water, pour out the water and take up the butter, drain off
as much of the buttermilk as possible, pressing the butter a moment
gently with the ladle. Make indentations in the butter with the
ladle, fill them with nice solar salt, and set the bowl in a cool place,
(or if wanted soon, in ice water;) at evening, when the butter is hard,
work it gently without breaking the grain, and squeeze out all the
milk that can be removed without too much pressure; salt as before,
and let it stand until morning; then finish it, making it in rolls or
cakes with as little pressure as possible. If butter is worked with a
heavy hand, it becomes smooth like a salve. If to be used imme-
diately, it is now finished, but if to be put down for winter, add, before
the last working, to every two pounds of butter, a teaspoonful of pure
loaf-sugar and a saltspoon of pulverized saltpetre; work it gently
through the butter with the salt, cool it on ice, put it in a press in a
cool cellar, surrounded with a thin cloth, and press it gently until all
the milk is entirely discharged, then pack it in small jars for the
winter. If the jar is not full with one churning, (which is a much
better plan than to fill it with several successive days' churnings)
scatter salt between each new layer, and finish by a layer of salt on
the top; lastly, paste strong paper over the mouth of the jar with the
beaten white of egg, varnish it with the same, add another paper be-
fore it is dry, cover it with the egg, and keep it in a cool place until
needed for winter use, when it will turn out as sweet as fresh-made
butter. May and June are the best months to lay down butter for
winter use; if the grass starts early in April, May is much to be pre-
ferred.
CHEESE-MAKING.–The utensils needed for cheese-making are a
Cheese tub, in which the milk is mixed with the rennet water to form
the curd; Cheese knife, sometimes formed of wood, for cutting or break-
ing the curd ; Cheese ladder, a wooden frame used to rest the vat upon,
while the whey is draining from the curd; Vat, or hoop turned from
solid wood, usually elm, with a loose bottom, which, with the sides,
is perforated with holes to let off the whey, while the cheese is in the
press; Cheese press, Cheese boards, and Cheese cloth, which is made of
strong linen, woven very open. Cheese is made from May until Oc-
tober, if the season is favorable, although October is often too cold
for the operation to be well performed. The curd is produced with
rennet water made by soaking the rennet in clear water until of the
proper strength. It requires experience to know how much rennet

THE DAIRY.
365
is needed for a certain amount of milk; if too little is used, the curd
will not form; if too much, the cheese will heave, and have a strong,
rank taste. A little salt assists the formation of the curd. After the
rennet is put into the milk, mix it thoroughly with a wooden spoon,
cover the tub tightly with a wooden cover, and spread over it a thick
blanket, to prevent the passing off of the heat during the coagulation
of the milk. The milk ought not to lose over from five to seven de-
grees of its natural heat, while the curd is forming. The temperature
of the milk should be from 85° to 90°, which is about the natural heat
of milk when drawn from the cows. If the cows have been racing,
and the milk heated above the usual animal heat, it should be cooled
as soon as possible to the desired heat. If milk is too warm when
the rennet is added, the cheese will heave, become spongy, hard, and
possess but little flavor; if not warm enough, the curd will be tender,
never forming a firm cheese, and will bulge out at the sides. If the
cheese is to be made from two milkings, set the milk in shallow pans
in a cool place; when used, remove all the cream, bring the skimmed
milk to little more than the desired heat, mix it with the new milk,
and stir in the cream. Test the milk; if too warm, cool it; if too
cool, add very little bot milk until it has the desired heat. If there
is the right proportion of rennet, and the milk is the proper temper-
ature, the curd will set in one, or at most two hours; when the curd
is firm, cut it gently and slowly across the curd, reaching the knife
to the bottom, making the incisions about an inch apart, after
which cut across in the opposite direction and around the tub, to
allow the whey to rise above the curd, which will sink to the bot-
tom of the tub. Remove the whey as it rises, without disturbing the
curd ; after a little time, slowly cut the curd into finer, until reduced
to small pieces. The tub is then again covered, and allowed to stand
from fifteen to twenty minutes; it is then tilted, and the curd gathered
to the upper side. A semicircle board, fitting loosely one half of the
tub's bottom, is now introduced into the tub; the board, with from
forty to sixty pounds weight, according to the size of the cheese, is
placed over the curd, until the whey has passed off. The curd is
now cut into still finer pieces, and pressed by the hand and the weight
as long as any whey is discharged. When the whey assumes a slightly
greenish color, it is a proof that the curd was properly formed, but
if white, it shows that the coagulation was imperfectly produced, and
it may well be understood that the cheese will not be prime. The
cheese is now ready to be transferred to the vat. The curd is now
divided into convenient quantities, broken very fine, and salted ; after

366
HOUSEKEEPER'S ENCYCLOPEDIA.
the salt is well incorporated with the curd, it is ready to transfer to
the vat; when all is prepared, the cheese-cloth is placed over the vat,
and the curd is placed in it. The curd should be heaped in the centre
of the vat, the corners of the cloth turned over the cheese, and
pressed gently with the hand until it adheres sufficiently to allow a
board to be put over it with a part of the cheese-cloth separating it
from the curd. The whole is then put into the press, with the press-
ure of from forty to sixty pounds, according to the size of the cheese,
and remains in the press from two to three hours. The cheese is then
taken from the vat, and put for one hour into hot whey, for the
purpose of hardening the skin, after which it is wiped dry, and again
put into the vat. The upper part of the cheese being still above the
vat, it is bound round with a strong binding, called a cheese-fillet; or a
hoop is put around it, over the cloth which covers the cheese, to pre-
serve its shape, and is again put into the press, where it remains from
twelve to fourteen hours; after half an hour the cheese, is turned in
the vat, bottom side up, and another cheese-cloth put in the vat; it!
should press forty-eight hours, being turned several times during the
time. The cheese being completed is placed on a cheese-board, and
carried to the cheese-room, which should be dry, airy, and well ven-
tilated, of moderate and even temperature, not exposed to currents
of air or sunbeams, as the wind and sun dries the cheeses too fast to
allow them to ripen well. Cheeses are turned daily and rubbed with
butter for some time, and three times every week until perfectly cured
or ripened. Rich cheeses need no coloring matter; it is the poor ones
that require this, to give them a fair appearance in market. Sage
cheese is made by incorporating the juice of green sage with the
curd, before it is put into the vat. To preserve cheeses from flies,
after being cut, a cheese-box is almost indispensable; one with a
wire cover is to be preferred.

PART X
CHAPTER I.
SPRING WORK.
MAROH.—The nits or eggs of all vermin which have lain dormant
through the cold months, will now begin to hatch, and unless pre-
ventives are promptly applied, the increase of bedbugs and cock-
roaches will be without number. Search for the bugs, kill all that can
be found, and oil all bedsteads with corrosive sublimate, mixed with
turpentine (see BEDBUGS); lift boards and barrels in the cellar ;- scald
all the bugs under them with boiling water; spread bread and butter
with arsenic, to lay in their haunts; wet crevices with the prepara-
tion of mercury, mentioned above, and prepare the same in whiskey
for the edges of shelves where food is stored; but be careful that
none is dropped on the shelves to come in contact with food, as it is
a deadly poison.
APRIL.—By the first of April, the cellar should be carefully looked
over, and all impurities removed; if the soap-grease has not been
thrown into lye (as it accumulated during the winter), it should now
be sent to the factory, or be mixed with strong lye, preparatory to
soap-making. All refuse vegetables ought to be thrown out; the
potatoes selected; the small ones given to the cow, if there is one,
and the best reserved for spring use. The meat barrels will now need
looking after; if there is much corned beef on hand, unless very salt,
it should be used as fast as possible. See that the pork is well covered
with brine, and the sides of the barrel free from vermin; have the
barrels cleansed on the outside from all soil ; examine the lard ; if it
appears soft, as though mixed with water, heat it boiling hot; strain

368
HOUSEKEEPER'S ENCYCLOPEDIA.
more
it into jars, and paste a paper over each while hot. If the hams have
not been protected before, bag and bury them in a barrel of strong,
hard-wood ashes, and do the same with dried beef; examine the
cheese; if inclined to mould, or infested with vermin, make it into pot
or brandy cheese. To do this properly, proceed as follows: first
remove all mould or vermin; cut or crumble the cheese fine; for pot
cheese, pound it hard, with a little sweet butter between each layer,
thoroughly incorporating the butter with the cheese. Brandy cheese
is prepared in the same manner; using the best brandy in the place
of butter; when finished, cover the cheese with paper wet in brandy,
and paste strong, brown paper over the mouth of the jar. It will be
fit to use in a month. Examine the pickles and sweetmeats; if pickles
are moulding, renew the vinegar (see PICKLES); if preserves are fer-
menting, boil them up for tarts; if entirely spoiled, put the syrup in
the vinegar-barrel; wash and scald the jars and bottles that have been
emptied during the winter; turn them up to drain; when dry, send
them to the store-room and throw the corks away; it is unsafe to use
them twice for sweetmeats; if jars or bottles with ground stoppers
are used, tie each stopper to the jar it is fitted for, before washing: if
misplaced, it will be almost impossible to remove them when the fruit
is needed, and the jars will very likely be broken in the effort. If
there is butter on hand, in danger of becoming rancid, melt it over
water slowly; when melted, let it boil up once with slices of raw
potatoes cut very thin, boiled in it; strain it in very small jars while
boiling hot, stirring the salt through the butter while it is straining:
cover each jar, while hot, with paper, pasted firmly to the edge of the
jar, and afterwards varnish the paper with the beaten whites of eggs;
use the butter for sauces, gravies, etc. If butter is well prepared in
autumn, it will remain sweet until the next May. After all impurities
are removed from the cellar, sweep down the walls, destroy all vermin,
and whitewash thoroughly; cleanse the windows, shelves, etc.; and if
the floor is damp, scatter lime over it; arrange the contents of the
cellar most convenient to yourselves; place all barrels on a low stag-
ing, to prevent their moulding; scatter lime under each; when the
cellar will be ready for the summer, and a good beginning made toward
house-cleaning. Now proceed to the attic; look over the patches,
and send off all useless rags; examine the summer clothing; distrib-
ute to the poor every article which cannot be used in the family;
especially woollen goods, which form good hiding-places for moths.
Many persons fill their houses with moths, by allowing useless woollen
garments to accumulate, year after year, in the garret. Air well all

SPRING WORK.
369
furs and woollen goods laid aside for the next season, and pack them
away (see chapter on INSECTS); destroy all spider-webs, and thoroughly
cleanse the garret; bring down all the spring clothing; if not re-
paired in the fall, now is the time to do it: never allow your work to
drive you, but keep it ahead of your necessities. The storeroom is
next in order. Take out all movable articles; if not done in March,
touch with a feather, dipped in a preparation of corrosive sublimate
and whiskey, all the cracks in the wall, floor, back of the shelves,
and around the casing ; let it remain several hours before cleaning, if
convenient overnight; this, if carefully done every spring, will pre-
serve the storeroom from cockroaches and other vermin, which are
apt to infest such places. When the poison has lain sufficiently long,
cleanse the shelves, whitewash the wall, and wipe off the floor.
While the room is drying, look over the contents of the room; cleanse
the boxes coutaining spices, etc. ; examine, and scald the dried fruit
(if it was not put into paper bags after being scalded in the fall); to
do this without injury to the fruit, great care must be taken, or it will
not stew soft. The safest method to accomplish this object, is to
spread it thin in a pan, and set the vessel containing it, over boiling
water until heated through. When the room is perfectly dry, and
well aired, return the different articles to their places; turn the cans and
jars of fruit label-side out, so that any article needed, can be reached
without disarranging others, and another part of the house is ready
for the summer. Examine china closets; if crockery is tea-stained, boil
it up in white lye; mend dishes that have been broken, or replace
them by new ware, matching the old as nearly as possible; if plated
ware is worn, it can be replated at but little cost; if knives have
rusted, send them to the emery-niill, to be polished; send any articles
of furniture that are broken to the shop for repairs; if windows are
cracked or broken, send for the glazier; if locks are out of order, for
the locksmith, etc.; look over drawers and closets; pack away all
furs and woollen goods (see Moths), fill the spaces with spring cloth-
ing, nicely repaired, and ready for use; engage whitewashers, paint-
ers, and extra help, before the rush for house-cleaners comes on.
Have the yards raked, and the last of the month, the tender shrubs
uncovered, etc., and you are ready to commence the hard part of
general house-cleaning.
May.-As soon as the weather settles, take down most of the
stoves; oil or varnish them, and place them in the attic, or some other
dry place. Fires in grates will sometimes be needed morning and
16*

370
HOUSEKEEPER’S ENCYCLOPEDIA.
evening, or in the nursery stove, until the first of June. When
cleaning is fairly commenced, it is best to begin in the upper story;
examine beds; if the ticks are soiled, they should be cleansed, and
laid in the sun. Cover all furniture, pictures, and books, before taking
up carpets; throw the carpets from the windows; have them shaken
until free from dust, and laid where the sun will heat them; turn
them once, that both sides may be heated, to destroy moths; sweep
the floors, dust the wall-paper, wood-work, windows, and furniture,
wipe the dust from the floor, and whitewash the walls; if the paint
contains or is covered with varnish, rub no soap on the cleaning cloth,
and as little as possible if not varnished; rub the paint with a soft
cloth wrung from warm suds, or very weak white lye; rinse in clear
water as soon as cleansed, washing but a small space before rinsing,
and wipe dry without leaving the marks of the cloth; be careful that
the corners and mouldings are clean, and wiped quite dry. Wash the
floor around the sides of the room perfectly clean before washing the
base boards; rub the blinds with a soft cloth, wrung dry from clear
water, until free from dust; lastly, wash the windows in hot suds,
cleansing the corners, and rinse thoroughly; wipe dry and rub them
with paper until bright. When the rooms are perfectly dry, put
down the carpets; if troubled with moths, lay camphor gum, red
cedar shavings, or some other preventives under the carpet; espe-
cially where it will be covered by furniture, and in the corners; bring
in the beds, and arrange the rooms before tearing up below. Proceed
in the same manner with the remaining stories, until the whole is
finished, being particular to take down curtains; cover books, pic-
tures, furniture, etc., before removing the carpets; as soon as the
blankets are not needed on the beds, wash them (see WASHING BLANK-
ETS), and lay them away where they will be safe from moths; wash
other bedding requiring it, do up the curtains (see WASHING CURTAINS),
put them in place, and house-cleaning, the dread of the family, old
and young, will be through with for the next half-year; when,
with the exception of a few things, which will be reversed, the
same routine of work will be again necessary for the comfort of the
family.

PART XI.
SICK ROOM, REMEDIES, INFANTS, COOKERY FOR THE SICK.
CH A P T Ꭼ Ꭱ I .
SICK ROOM.
SELECT, if possible, a large, airy room, with a cheerful prospect
from the window. Let the furniture of the room be neat and com-
fortable, but no more of it than is necessary. It fatigues and
disturbs an invalid to see furniture dusted and the room arranged ;
therefore, every superfluity should be dispensed with. The curtains
of the windows should be of plain, dark-colored material; it is im-
possible for an invalid to avoid tracing the figures in the drapery of
the room, and none but those who have experienced it know how
fatigued a nervous person will become by this effort of the eye and
mind. For the same reason the paper or wall should be plain, free
from cracks and defects. If the sick room is over the family rooms, it
will be noisy; therefore remove it as far as possible from that part of
the house. There should be a closet for medicines; nothing gives a
more forlorn appearance to a sick room, or makes more confusion,
than a great array of bottles to be lifted and dusted two or three
times each day; and then, too, the patient is often worried by the
breaking and spilling of contents on the table and floor. None but
the medicines in constant use should be in the room, and if a nurse is
in attendance, these ought to be out of the patient's sight. A room,
communicating with the sick room, to which all offensive clothing,
etc., can be removed, is highly important. In this room the close

372
HOUSEKEEPER'S ENCYCLOPEDIA:
stool, slop-pails, and other conveniences, should be kept, that the
nurse need not be obliged often to call a servant, or leave her patient.
If the weather is warm, matting is much better than carpeting on the
floor. A thermometer should hang in the room, by which to regu-
late the temperature. The room should be kept neat and tidy, and
the bed often aired. The sheets used by day should be spread at
evening to air for the next day; and those used at night be aired for
the next night. The practice of putting on sheets and using them
night and day for two or three successive days and nights, is very
deleterious to the sick. A mattress, on elliptic springs, with an
under bed of husks, is probably the most comfortable bed for an in-
valid. There are many easy chairs, of different make, more or less
comfortable. The reclining chair will be found a great luxury to a
consumptive patient, or one suffering with diseased spine. For a
person with spinal abscess, a bedstead manufactured by the “Elliptic
Spring Bed Company,” in New York, is not only a comfort, but al-
most indispensable; it is arranged with hinges and springs, by which
the mattress and patient are lifted together to any desired height, al-
lowing the invalid to sit or recline at pleasure, much after the plan oi
the reclining chair. Bedsteads can be made after the same idea
without infringing on the patent. One seen by the author was made
of black walnut, three feet wide, with a joint, and notches in the
frame, to which were fitted pieces of hickory about three inches wide,
and long enough to raise the patient to a sitting posture; these
pieces, when not in use, folded under the slats or sacking of the bed,
and rested on the frame, entirely out of sight; such a bedstead could
be made for five or six dollars, and would be found extremely con-
venient to all invalids. Never crowd a sick room with company, or
allow either loud talking or whispering; of the two, loud talking is
to be preferred; but all conversation is better carried on in an ordi-
nary tone of voice. If whispering is allowed while the patient sleeps,
it will waken much sooner than talking. If the talking is in an
undertone, sad and mournful, it gives the idea to the patient that his
case is worse than it really is. If the patient is weak, very little, if
any, company should be allowed during the day, and none during the
latter part of the afternoon, when the patient needs rest. All visits
to the sick should be made during the forenoon, while the invalid is
fresh. Do not put off until late in the evening the preparations for
the night. If the patient is to take a sponge bath, let it be com-
menced early, so that the operation need not be hurried ; a hasty
bath accomplishes but a small part of the object for which it is used;

SICK ROOM
373
it is not only to invigorate, or cleanse the skin, that this important
part of the nurse's duty is performed, but to allay extreme nervous-
ness, and induce sleep; a gentle nurse often soothes her patient into
a quiet sleep while taking the spirit bath, when without it she would
toss all night with nervous restlessness. Be careful to follow to the
letter the directions of the attending physician; if he does not suit,
dismiss him, and engage another; but while he is employed, he
should be implicitly obeyed. In the preparations of medicines, be
particular to disguise powders and prepare liquids in such a manner
as to make them as little disgusting as possible. There is more art in
covering powders than is usually supposed ; any medicine is less
nauseous taken in fluid than in a half-covered powder. Make your-
self acquainted with the good and bad effects of the medicines which
are being taken by the patient, that you may use discretion in the admin-
istration of them. Wear in the sick room light easy slippers, so that
in walking, the floor will neither be jarred by heavy uncertain steps,
nor the patient annoyed by creaking; heels on leather shoes are an-
noying, particularly so if high and narrow. Avoid taking hold of the
bedposts; patients who are suffering with spinal trouble often suffer
acutely from a person merely supporting themselves by holding the
posts with the hand, or leaning over the footboard, and to any one
suffering with extreme debility it is very fatiguing. Rocking back
and forth in a rocker is often very distressing to an invalid, particu-
larly one suffering with a nervous affection of the head and brain ;
they cannot avoid watching the motion of the chair, without shutting
their eyes, and often become almost crazed before allowing themselves
to speak of it. Motions of the body, trotting the foot, scraping the
throat, blowing the nose, picking the teeth, and coughing, should all be
avoided as much as possible. The more quiet the nurse the better.
Often sewing, knitting, or any other employment which would assist
the nurse in passing the time, proves a source of real suffering to her
patient. Reading in a quiet voice, combing the hair, gently rubbing
the palms of the hand, will often induce sleep, when anodynes fail.
Another important matter not to be lost sight of in a nurse is a
cheerful obliging temper. Be always ready to humor a sick person in
every thing that will do them no harm; never think of your own
trouble, when you can, in the smallest particular, add to the comfort
of the sick; what to you is so small a trifle as to be hardly worth
mentioning, seems to an invalid a weighty matter. It is not well to
cross a sick person, if it can be avoided. A person with a gloomy dis-
position is unfit to take charge of the sick. A nurse soured by

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HOUSEKEEPER'S ENCYCLOPEDIA
trouble, carrying on her face the sorrows of a life-time, is wholly
unfit for her office, and should be banished at once; such a disposi-
tion will affect a nervous person most unfavorably. Sympathy is a
quality to be appreciated in a nurse; at the same time she should use
her judgment in expressing it. If the patient is inclined to make the
most of the illness, the nurse should endeavor to present them in a
more favorable light. If her nervous restlessness shows itself in too
much talking, the nurse should be quiet, avoiding subjects of conver-
sation. If inclined to despondency, she may tell cheerful anec-
dotes; or if the patient is sufficiently strong, introduce subjects of con-
versation which will lead the invalid to forget self and personal suffer-
ings. If the patient is confined to the bed, turn and shake up the
pillows as often as they become heated ; bathe the face and hands
with a damp towel frequently; smooth the hair; keep the bed-
clothes in order, and in numberless trifes make the sufferer com-
fortable. It is only those who have lain on beds of suffering month
after month that will understand the full value of these minute direc-
tions to the nurse; but all who have thus suffered know that it is not
in great matters that the sick chamber can be made comfortable.
The little nothings, hardly worth a name, hinted at in this chapter, do
not embrace all the means of comfort which a judicious nurse can
employ to lighten the invalids burden. To purify the air of a sick
room, burn coffee on a hot shovel; or if the patient cannot endure the
smoke, scatter a little sulphuric ether over the carpet; or burn vine-
gar on a hot shovel. In preparations of food for the sick, select such
as suit the case, and vary the selection of dishes as much as possible.
(See COOKERY FOR THE SICK.)
CHAPTER II.
REMEDIES.
BURN SALVE.—Grate finely Peruvian Nut Gall, and mix it with
cold lard, until it forms a paste; this is an excellent salve for burns
after the fire is out.
BURN LINIMENT.-Take strong clear lime-water, and mix with it
as much linseed oil as it will cut; apply, as soon as possible, after the
accident. It is the best cure for burns that can be had, and no house-

REMEDIES.
375
keeper should be without a bottle in the house, ready prepared.
Shake the bottle before applying, wrap the burn in cotton wadding,
saturated with it, wet it as often as it appears dry, without removing
the cotton from the burn for nine days, when the new skin will
probably be found ready formed.
- QUICK REMEDY FOR BURNS.—If there is none of the liniment in
the house, cover the scald or burn with flour and cotton immediately,
and leave it on until it heals. The liniment can be applied over the
flour, by wetting the cotton with it, without exposing the scald to
the air.
CUTS.—Press a cut together, and bind it firmly without cording ;
if it bleeds, use ashes, salt, or what is better, spiders' webs.
To CLEANSE SORES.—Prepare a solution of nitrate of silver, and
wash the sore until the foul matter is destroyed.
PUTRID SORES.-Work together from one to two parts of coal tar
with one hundred parts of commercial plaster of paris, very finely
powdered. When well incorporated, it forms a grayish plaster. To
apply it, make it into a paste with linseed or olive oil; it removes all
odor, and produces no pain.
CHAPPED HANDS.—If persons would always dry their hands by
friction, rubbing them together until a little of the oil of the skin
moistens them, they would never chap. Bran water, mutton tallow,
camphor, ice, white wax, and sweet oil, simmered together, are each
useful. If salve or oil is used, apply it at night, and wear soft leather
gloves. Rubber gloves are very unhealthy, and although they soften
the hand, should never be used ; they cause the hand to perspire too
freely, for health. Boil and skim honey, keep it free from dust on
the washstand, and rub a drop on the hands after washing.
WAHLER's Frost Salve.—24 ounces mutton tallow; 24 do. hog's
lard; 4 do. peroxide of iron (red iron rust); 4 do. Venice turpentine;
2 do. oil of Bergamot; 2 do. of Armenian bole, rubbed to a paste with
olive oil. Heat together the tallow, lard, and iron rust in an iron
vessel, stirring constantly with an iron spoon, until the mass assumes
a perfectly black color. Add gradually the other ingredients, stirring
until perfectly mixed. Apply on linen daily.
CAMPHOR ICE FOR CHAPPED Hands.—3 drachms gum camphor;

376
HOUSEKEEPER'S ENCYCLOPEDIA.
3 do, white wax; 3 do. spermacetti; 2 ounces of olive oil. Melt
slowly in an earthen bowl, and stir together; continue to stir briskly,
until entirely cold. It will form a white salve; anoint at night, and
put on gloves.
CHILBLAINS.--Soak in a pail of water in which turnips have been
boiled. Mash the turnips, leave them in the water, and set the feet
into them. A poultice of mashed turnips is also useful. The writer
has seen bad cases of chilblains entirely removed, by merely soaking
the feet several times.
RECEIPT FOR CHILBLAINS.—One part of muriatic acid, six parts of
water; bathe the parts affected, nightly.
CURE FOR DYSENTERY.—Procure a lump of mutton suet fresh from
the sheep, as large as a coffee-cup, and a lump of loaf-sugar one-third
as large; put the suet in an earthen bowl, and lay the sugar on it;
set it before the fire, where the heat will gradually melt the sugar
and suet together ; when rightly prepared, the tallow and sugar is
browned together in one mass. There must be no heat under the
dish, or the suet will melt faster than it should. For an adult, a dose
is one teaspoonful every hour, of the browned sediment in the bowl.
If feverish, the patient should drink freely of nitre in water, in the
usual proportion, and take no other nourishment. This rule has
cured cases of this disease given over by the physicians.
DYSENTERY RECEIPT.-Boil two quarts of oats in a gallon of
water, until reduced to two quarts; sweeten with double-refined loaf-
sugar, and give two gills every half-hour, until the disease is checked.
DIARRHEA.-One teaspoon of grated Turkey rhubarb root; do not
depend on the pulverized rhubarb of the shops; half a teaspoon of sub
carbonate of soda, one teaspoon of pure essence of peppermint. Steep,
without heating, to boiling heat, a teacup of soft water, in which steep
the rhubarb. When steeped, strain; add the other ingredients, two
table-spoons of loaf-sugar, and lastly, the peppermint; shake together.
Dose for an adult, a table spoonful once an hour; for an infant, a tea-
spoonful.
DYSENTERY OR DIARRICA. -One table-spoon of pulverized maple
charcoal; mix with one table spoon of boiled molasses, add two table-
spoons of fourth-proof West India rum, and half a glass of sweet oil.

REMEDIES.
37"
This is two doses for an adult, four for children from five to ten, and
eight for an infant. Two doses usually are sufficient.
To Stop BLOOD.-The inner bark of a sweet apple-tree often stops
blood when other remedies fail. Some few persons so incline to
bleed, that it is dangerous to draw their teeth, or otherwise draw
blood. The writer was cognizant of a circunstance of this kind; the
gums of an infant were cut by the physician, which continued to
bleed until its life was despaired of, all usual remedies failing to
staunch the blood. A person in the neighborhood hearing of the
child's case, recommended the apple bark, which was tried; the child's
life was saved.
WASII FOR SORE MOUTH.-Sweeten sage tea with boiled honey,
heat the tongs, and take up a piece of alum; drop in a half teacup of
borax prepared in the same manner. Wash the mouth with a swab
several times daily, until the white appearance has disappeared from
the mouth. Gold thread is also used for a sore mouth. If an adult
has a cankered mouth, it is a sign of acidity of the stomach; take
magnesia, and use burnt alum on the cankered spots. Without cor-
recting the stomach, the mouth will not heal.
RHEUMATISM.-Take several doses of blue pill, or some other medi-
cine, to reach the liver; usually, if taken immediately on the first
symptom, this will remove the trouble.
RECEIPT FOR RHEUMATISM.—Use the above, and dissolve a tea-
spoonful of pure saltpetre in a common-sized bowl of Indian meal
gruel, and take it in three doses, morning, noon, and night.
To STOP EXCESSIVE BLEEDING OF TIE NOSE.—Prepare pulverized
green sage, pass it through muslin, and use it as snuff; this remedy
has proved successful when all others have failed.
SCARLET FEVER.—Put one peck of charcoal in a furnace, and burn
the gas off in the open air ; take it to the sick-room, and sprinkle over
it gradually about five pounds common brown sugar; then sprinkle
over it one gallon of cider vinegar; it should be tried every other
day. This is said to be effectual, no death occurring where this plan
was tried; this remedy is credited to Mr. Simon Gartland, of Phila-
delphia.

378
HOUSEKEEPER'S ENCYCLOPEDIA.
NERTOUS HEADACHE.-Apply cloths dipped in water as hot as it
can be wrung out, and change them every three minutes until the
pain ceases.
LIP SALVE.- White wax and almond oil melted together and
stirred until cold, is excellent for chapped lips.
STINGS OF INSECTS.-Press the sting with the tube of a key, which
will extract the sting. Then bind on a cloth, in which is a little
chewing tobacco wet in ammonia. If the ammonia is not at hand, use
tobacco; if neither, saleratus, onion, or, if in the woods, fresh earth,
until you can do better.
TO REMOVE DISCOLORATION BY BRUISING.–Apply a cloth wrung out
of very hot water, and renew frequently until the pain ceases.
Coug SYRUP.—Three pints of water, a coffee-cup of elecampane,
half as much hoarhound; steep the two together, until the water is re-
duced to less than a quart; strain, and add a lump of tartaric acid, the
size of a small hickory-nut, and half a teacup of best honey. Take
two table-spoonfuls once every half-hour, until the cough is broken up.
FLAXSEED JELLY FOR A Couga.—A coffee-cup of flaxseed, two
quarts water, boil several hours until reduced to jelly; strain through
a thin cloth, squeeze in the pulp and juice of a large lemon; roll a
quarter of a pound of the best raisins, mix them in the jelly, simmer,
without boiling, one hour; strain again, add half a teacup of best loaf-
sugar. Take a table spoonful every half-hour.
LOBELIA Couga MIXTURE.—Small teaspoonful of pulverized lobelia,
pulverize a piece of rosin the size of a small hickory-nut; stir these
ingredients into half a teacupful of best strained honey. Take one-
third of a teaspoonful once an hour; if this preparation should
nauseate too much, use less. The three preceding rules are recom-
mended from personal observation, and are known to be excellent.
CURE FOR COUGAS.- A strong decoction of pine leaves, sweetened
with honey; take a wineglass before going to bed, and one before
each meal.
LIQUORICE SYRUP.—Take three sticks of liquorice, one quart of
hoarhound, one quart of water, reduce to one pint; squeeze in the
juice of a lemon, and sweeten with honey. Table-spoonful three
times a day.

REMEDIES.
379
PULMONIO WAFERS.-Seven pounds loaf-sugar; syrup of ipecao
four ounces, antimonial wine two ounces, morphine ten grains, dis-
solved in a table-spoonful of water, with ten drops of sulphuric acid,
tincture of bloodroot one ounce, syrup of Tolu two ounces, add to the
sugar, and make the mixture into lozenges. Use from six to twelve
in the course of twenty-four hours.
SCALD HEAD.—Examine the roots of the hair by pulling out a few
with the tweezers. If minute bags of water are found at the roots
of the hair, the disease is the scald head, or some other form of
diseased hair. The only cure is to remove the hairs one by one with
tweezers, until every diseased hair is removed from the head. We
have known a number of individuals afflicted with this disease, per-
fectly cured by this simple remedy, who had been under the care of
doctors for years, being injured rather than benefited by their treat-
ment. Use a wash of copperas water, very weak, to loosen the hair.
Wash in Castile soap, and remove daily as many hairs as the patient
can bear; it will take but a short time to perfect a cure.
MALIGNANT SORE THROAT.- Wrap the whole throat in tow, wet
in common tar; if tow cannot be obtained, use flexible linen cloth,
or cotton batting.
QUINSY.—Make a poultice of hops and strong vinegar, apply to the
throat, changing often. Inhale through a tube, Cayenne and vinegar
as strong and hot as the patient can bear.
SPRAINS.—Wormwood pounded with vinegar and warmed, is an
excellent remedy for sprains. Pouring cold water on the joint as
long as the patient can bear it, holding the pitcher four feet above the
limb, is a sure remedy for a sprained ankle.
HICCOUGH.-A single drop of oil of cinnamon dropped on sugar,
dissolved in the mouth.
OINTMENT FOR THE ITCH.—Heat lard, and melt in it a quantity of
brimstone; apply over the whole body three times at night, rubbing
in well before a hot fire.
FOR NERVOUS AFTECTIONS.-Compound spirits of lavender and
sulphuric ether, equal parts. Take a teaspoonful once an hour until
relieved.
To BREAK UP AN OBSTINATE COUGH.-Take a dessert-spoonful of
ipecac, mix it with a little vinegar to remove the lumps, add the juice

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of two lemons, and as much loaf-sugar as can be stirred into the mix-
ture; take just sufficient, once every hour, to keep the stomach
nauseated ; continue to use the mixture until the cough is broken up.
The patient should guard from cold, and remain housed while using
the mixture. Lemon and sugar, alone, will often break up a cough,
that is tight, without the ipecac.
LINIMENT OF SALTPETRE FOR RHEUMATISM.—One ounce of salt-
petre dissolved in one ounce of sweet oil; rub the parts affected.
NEURALGIA.—One teacup of melted, not boiling, lard; mix in it
one ounce of the oil of organum, and stir until thick ; then add one
ounce strong laudanum, stir well together, and cork tightly. Rub the
parts affected as often as necessary. Good for rheumatism also.
EARACHE.-Equal parts of sulphuric ether, and strong laudanum;
drop the mixture on cotton, and put it in the ear.
TINCTURE FOR TEETI.-Infuse, in half a pint of brandy, one ounce
of Peruvian bark, coarsely powdered, and gargle the mouth with the
infusion every niorning.
ALUM FOR TEETII.—One of the finest sets of teeth ever seen by
the author, were preserved, by dissolving a small bit of alum in the
mouth every morning before breakfast.
To CLEAN THE TEETH.—Powder one ounce of myrrh, a tablespoon
of green sage, and mix them in white honey; wet the teeth and gums
night and morning.
CHARCOAL POWDER FOR THE TEETH.-Pulverize charcoal; burn it
on a red-hot shovel ; when cold, sift it through muslin, and put it in
water, or not, as most convenient.
TOOTHACHE.—Chloroform half an ounce, alum five grains, sulphate
of morphine three grains; mix, and apply with cotton.
ANTIDOTES FOR POISONS, ETC.
FOR AN OVERDOSE OF LAUDANUM.-Strong coffee is the best,
though strong tea is also efficacious.
For MERCURY.-Sulphur is an antidote; mixed with molasses, it is
useful as a wash for calomel sore mouth.

REMEDIES
381
For OIL OF VITRIOL.-Mix an ounce of calcined magnesia in a
pint of water; give a glassful every two minutes.
For Soda, AMMONIA, Etc.—Use strong vinegar, lemon or lime
juice.
FOR CORROSIVE SUBLIMATE.-. Mix the whites of fifteen eggs with
one quart of cold water; take a balf-pint of the mixture in half a pint
of milk every two minutes.
For ARSENIO.—Give strong sugar syrup, as fast as possible, until
the patient vomits.
For VERDIGRIS.—Give large quantities of syrup, and a preparation
cf eggs and milk.
FOR ANTIMONY.-Give sugar and water; if after the sugar the
patient has vomited several times, and still continues to do so, give a
grain of opium in a glass of sweetened water.
For NITRATE or SILVER.—Give strong salt and water until the
patient vomits.
FOR SUGAR OF LEAD.-Give immediately a large dose of Glauber
salts, at least three table-spoonfuls, in a pint of water.
TO REMOVE A BONE, PIN, OR ANY OTHER OBSTRUCTION, FROM THE
THROAT.–Fasten a piece of fine dry sponge firmly, as large as a
filbert, on a fine wire, sufficiently stiff to push the sponge past the
obstruction without bending; then swell the sponge by pouring
water down the patient's throat, and pull up the sponge; the
obstruction will come with it.
SIMPLE CATHARTIC.—Take a bit of sal soda, as large as a kidney
bean, dissolve it in one gill of water; add two table-spoons of best
pulverized rhubarb ; work it free from lumps, and add sufficient
water to make the whole measure two gills. Take a table spoonful
every hour until it has the desired effect.
TO PREPARE MEDICINES.--Castor oil for adults is taken in boiling
coffee clear; in hot milk; or hot whiskey, or brandy sling. To give
a child a pill, tell it to open its mouth while you give it, and pass it
down the throat; a child cannot be made to understand how to
swallow a pill. Cover powders in roasted apples. Salts are taken

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dissolved in water; sweet milk will remove the taste of them from
the mouth. Cayenne pepper must be taken in milk sweetened with
plenty sugar. Magnesia is best taken in milk.
For FROSTBITTEN HANDS AND FEET.—Wash the parts often in
sugar of lead. If badly frosted, wet linen cloths, and keep them on
the frozen parts.
cacious.
To SCATTER RUN-ROUNDS.—Make a strong lye, and soak the
finger until the nail is so soft it can be scraped. Wet the nail in acid
to destroy the alkali.
To CURE FELON.--Soft soap and quick-lime, made into a paste;
make a bag ; fill it full, and put the finger in it, and renew frequently
until the pain subsides.
INFLAMMATION OF BREASTS.-Two table-spoons of linseed oil, one
of fresh lard, one of honey ; warm, and stir these ingredients to-
gether. When cool, add ten grains of sugar of lead. Apply by
spreading the mixture on a cloth, and lay on frequently. If it is de-
sirable to partially dry the milk, bathe with camphor, and rub with
lard.
ABSCESS, OR GATHERED BREAST.-Equal parts of linseed oil and
strained honey, and sufficient Burgundy pitch to make a soft plaster;
melt together; warm, and spread on a cloth, and apply frequently.
If suppuration has taken place, apply a warm flaxseed poultice, rubbed
over with lard, to prevent its sticking. Tender nipples should be
washed in a solution of borax. One of the best remedies for this
trouble to mothers is, the skin and pulp of a large raisin, freed from
seed, drawn over, and tied on the nipple. It should be changed
often until the soreness is removed.
EYE WATER.— Ten grains of sulphate of zinc, twenty grains of
sugar of lead dissolved in three ounces of filtered rain water. When
the eyes are highly inflamed, make compresses of linen, and lay on,
keeping them constantly wet until the inflammation is reduced. If
too strong, dilute with filtered rain-water. Laudanum and water,
Hair.-Brandy and salt will prevent the hair from falling out

REMEDIES.
383
DYSPEPTIO LYE.-One quart hickory ashes, six ounces of soot, one
gallon of boiling water; mix and stir frequently. At the end of
twenty-four hours pour off the clear liquor. Take one teacupful
three times a day.
To STOP A BLEEDING OF THE NOSE.-Tie a string tightly
around the little finger, so as to cord it. Elevate the arm, or pour
cold water on the back of the neck.
CURE FOR WARTS.-Pare the hard skin, and touch them with
strong acetic acid twice a day. If it touches the hand it will take off
the skin. Milkweed will cure warts, if applied frequently.
CORNS.—Wet the corns every morning with saliva, and paste on
them young peach leaves.
CHAPTER III.
INFANTS.
NEW-BORN infants should be wrapped in soft flannel as soon as
born, for half an hour, or longer, if the mother needs the attention of
the nurse. Before washing, place the child's clothing, pins, a bottle
of sweet oil, etc., on a chair or frame convenient to the fire; wash
the infant in water as warm as it would be standing in the sun dur-
ing a warm summer day. Use sweet oil, and the finest soap, to assist
in the cleansing ; let the operation of washing be performed in a
warm room, and as expeditiously as possible. The navel should be
dressed with mutton tallow warmed, and spread on soft fine linen,
with a dust of nutmeg grated finely over the tallow. The first article
put on, after a napkin, should be a flannel band, from four to four
and a half inches wide; pin it snugly, but not tight enough to bind,
and make the babe uncomfortable; the little shirt is the next article
of dress to be put on the child ; this should be open at the front, and
folded smoothly, so as to leave no wrinkles; the pinner comes next;
lay the infant on its stomach, fold the shirt smoothly on its back,
fasten the shirt and pinner together with a small pin, leaving the
point covered, so as to prick neither child nor nurse; wrap its feet
in the pinner, and pin it as close as possible without cramping its
limbs; then take the flannel skirt in the right hand, putting the arm

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entirely through it, leaving the band towards the wrist; lift the feet of
the babe with the right hand, and with the left draw the shirt in
place; fold the shirt over, and fasten shirt, band, pinner, and skirt,
together with two pins, near the arms, being particular to have the
head of each towards the arms, and the points hid in the clothing.
After drawing and preparing the fastenings of the slip, which should
be of soft material, entirely free from starch, take it on the right arm,
in the same manner as the skirt, and draw it in place with the left, lift-
ing the child's body with the right hand; turn the babe once more,
fasten the dress, and the little one is ready for presentation; wrap it
in warm flannel, and put it immediately to its mother's breast.
When the child has drawn a little while, remove it to its own bed in
the crib, which should be of soft materials; a new-born infant should
not be put on a cold, hard bed; the covering of the crib should be
light and warm. Soft blankets are probably the best covering for
young infants. If the little one obtained no nourishment from its
mother, give it again to her, and do this frequently until the natu-
ral aliment is furnished, after which give it its food at regular in-
tervals.
Food.Infants are often overloaded, to relieve their mothers; this
is very improper: the mother's milk should be drawn by some other
means, than the overfeeding of the child. If the mother is in health,
the child usually needs, during the early period of its existence, no
medicines whatever; should any be necessary, only the simplest
remedies ought to be resorted to: as sweet oil, manna, magnesia, etc.;
for wind colic, anise-seed steeped, is an almost universal remedy. If
the child is much distressed by griping, let the mother take daily, a
teaspoonful of the essence, which will usually prevent the suffering of
the child. If a nurse must be employed, select one with a sound
constitution, free from diseases of the skin, with habits and temper
good; and a particularly cheerful disposition. An infant can be as
regularly fed as an adult, but much oftener; a young child needs a
full supply of food once in an hour; as it increases in age, the time
between its meals can be lengthened: an infant of nine months will
do well, fed once in three hours; a child of a year, once in four. If
a child must be fed, there is nothing better for it than barley-water,
milk warm, slightly sweetened with a few drops of sweet cream; if
the bowels are out of order by teething, or any derangement from
cold, scorch the barley, and make it into a coffee, until the bowels
are corrected. In preparing the barley, be careful to look it over

INFANTS.
385
thoroughly; wash it well, and boil long and slowly in soft water;
it must be made morning and evening, or it will become sour. When
on a journey, use pearl barley, as it takes but a short time to
cook it, while the common barley would require from two to three
hours' boiling. Goat's milk is perhaps the best food for children that
are fed; but a child will thrive much better on barley than cow's
milk. Never waken a child from its sleep, neither allow it rocked,
to continue a dozing sleep, after its nap is over; either is injurious.
Put the child to bed at regular hours, and teach it to sleep without
rocking or nursing; to many this sounds absurd, but if a healthy child
is managed rightly from its birth, there will be no trouble in forming
regular habits in all things; but if dressed, nursed, and put to sleep
when most convenient to the nurse or mother, it will naturally have
no fixed habits; the want of which may, and often does, trouble
them through life. A child should have, after the first month of its
life, in inild weather regular daily exercise in the open air; a
wagon is much better than the nurse's arms, but an airing in a car-
riage is better than either. Be careful that a young child does not
strain nor injure its eyes by being kept in too light a room, or by
gazing at the sun, fire, or lamp; if by any chance its eyes become
weak, a little breast-milk is as good as any thing to remove the irri-
tation. If the navel becomes inflamed, spread on it the pulp and skin
of a large raisin. A child should be well rubbed in every part of its
body except under the arms, which needs only to be thoroughly dried.
See that infants are kept warm; this part of a child's comfort is
often too much neglected : keep socks on after the child is two months
old; before this, its pinners will be sufficient protection. The first
month a child nurses very often, and sleeps most of the time; but
even thus early, infants' habits can be commenced ; when possible, do
not allow it quite to lose itself in sleep, before taking it from the
mother; this will teach it to go to sleep without rocking; an infant
will sleep less and less until it is about six months old, when it should
have two periods of slumber daily. The first slumber of an infant is
usually immediately after being dressed, and the other about two in
the afternoon; these naps, to be of service to the child, should be one
and a half to two hours long; when it wakens, amuse it a short time
without exercising, before it takes its food; when fairly awake and
lively, and before it cries, give it all it requires. It is a bad plan to
allow a child to cry for what it needs; all its wants should be attended
to without this trial of its temper; children have enough real grief to
cry for, to expand and strengthen their lungs, without crying from
17

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HOUSEKEEPER'S ENCYCLOPEDIA.
hunger or want of attention. When a child is three months old,
commence to give its body strength by exercise; the nurse can toss
it in her arms, and in many ways give the exercise it needs. It will
now begin to notice, and whenever it is observed intently looking at
an object, be particular not to disturb its meditations; it is no doubt,
that by thus disturbing children, many parents prevent their forming
habits of concentration, thus making fickle characters for life. If you
desire your child to possess a cheerful, happy temper, meets its eye
with a smile, and never allow it to hear harsh tones of voice. Some-
times a child may inherit a very nervous temperament, needing con-
stant soothing: such a child more particularly feels the changes in
the mother's temper; with such children, the nursery should be
guarded as faithfully from ill humor as from the influence of noxious
air. It is in the cradle, children's characters are formed; many a
mother unconsciously prepares a darling child for a life of infamy and
shame, when she would willingly give her right arm to shield it from
all harm. Never give up to a child's will, no matter how young it is;
if proper care is taken, the temper of an infant need not be roused;
but if once it gets the master of the mother, it will soon know how
to gain its ends. If taken in time, a decided tone of voice will usually
quiet a child crying for will alone; if not, a little pat will make it
understand that it must obey its mother. A mother writing, once
made a remark like this: “The three first years of my child's life, I
expect to obey it, but after that, it must obey me.” Our opinion is,
that a child can, and many are made, to obey from their birth the
wishes of its mother.
At five months, the child usually is sufficiently strong to sit alone;
it should be gradually taught to balance while sitting, as soon as it
can support itself without danger of falling over; let it sit half an
hour, or less ; if left sitting too long, it will injure its spine, or fatigue
it too much for health. If the child gains strength, it will generally
begin to creep between six and seven months; this exercise should
be encouraged: some mothers so dislike to see their children's clothes
soiled, that they prevent their creeping, if possible. Creeping not
only furnishes the child inuch pleasure, but expands the chest,
strengthens the muscles, and straightens the limbs. When a child
shows a disposition to creep, shorten its clothes that it may have free
use of its limbs, and protect its feet with stockings and shoes. When
its limbs are sufficiently strong to bear its own weight, it will pull up
by chairs, and with little assistance, will soon learn the art of balanc-
ing, and walk alone; and unless it gets hurt by falls, so as to lose

INFANTS.
387
confidence, will soon give up creeping entirely. Few children walk
before they are one year old; it is best to let nature take her own
time; if children walk before they have strength, their limbs will
most surely be bent by the weight of their body. The teeth of infants
usually conimence to trouble them between the fifth and seventh
month; the child drools, and shows inclination to press its gums; on
examination, they will appear rounded, and often hot; after a time,
the shape and color of the teeth can be discerned. Sometimes it
becomes necessary to lance the gums, but unless the child is suffering
severely, it is better to let nature do its own work; sometimes a rash
is occasioned by dentition; nurses and mothers usually think, wben
this is the case, that it is on the whole better for the irritability of
the stomach to show itself on the skin than in a bowel complaint.
If the bowels are slightly affected, rhubarb, syrups, and other gentle
alteratives better be used ; if these fail of the desired effect, a physician
should be consulted. Many children suffer much in teething, espe-
cially in warm weather; and more deaths occur from dentition than any
other of the diseases of infancy. Give children, while teething, gentle
exercise in the open air; guard carefully against colds, and be as
systematic in their diet as possible. If possible, a child should nurse
until it has cut at least eight teeth; if the mother's health permits,
it is well to nurse a child through the second summer, as this is prob-
ably the most trying period of an infant's existence; more children
dying at the age of one year, than at any period of childhood.
Weaning should be performed gradually ; commencing first by feed-
ing light food, a little daily, and nursing but seldom; then cease giving
any nurse to the child during the day, and finally wean entirely. The
food of a weaned child ought to be light and nutritious; rice, sago
pearl barley, rusked bread, barley groats, arrow root, wheat flour pap,
or, if it agrees with the child, cow's milk. Its food should not be
warmer than its mother's milk; neither ought it to be entirely cold;
be careful not to overload its stomach, and if the bowels show derange-
ment, give simple aiteratives, avoiding what does not well agree with
its stomach.
SIMPLE DISEASES OF INFANTS.—Thrush is often produced by the
lactic acid of milk formed in the mouth from the milk of the mother;
to prevent this, wipe the infant's mouth and lips with a soft linen,
every time it nurses; wash the mouth with a weak decoction of golden
seal, if already sore.
RED GUM.—This disease is of little moment; use gentle herb teas,

388
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if any thing; usually nothing is necessary, but to let nature take its
course.
VOMITING.-If the milk thrown off by the child is merely white
curd, it is of very little account; but if the matter vomited is yellow-
ish, the child's bowels are probably constipated; use gentle lax-
atives.
Colio.-If occasioned by wind alone, use anise-seed cordial; if from
acidity, use magnesia; if from an overloaded stomach, give less food.
DIARRHEA.-If simple, use barley coffee, made of scorched barley;
if the bowels need correcting, use gentle alteratives; but if severe,
consult a physician; rhubarb, syrups, and remedies for bowel com-
plaints, all good, may be found in the chapter of Remedies. The mut-
ton suet and sugar remedy is peculiarly adapted to infants, and young
children.
WORMS.-If a child is troubled with worms, its cheeks will be
bright red, while the color around its mouth will be pale, breath
fetid, appetite irregular, and the nose troubled with itching; it often
starts in its sleep, and is sometimes thrown into convulsions. Sage
tea is a simple remedy, it should be sweetened and drank warm; salt
and water, or turpentine, will turn them down, if rising in the throat.
It will do children who have worms, no harm to eat a little pure
sugar every day. To expel worms, use worm lozenges, or other prep-
arations for the purpose. If mercury is used, stupefy the worms with
pink tea made very sweet, the day before the calomel is taken. To
expel pin worms, use sulphur and honey; but these are better brought
away by clysters of lard and turpentine.
Croup.-The symptoms are a peculiar hoarse cough, which is
well known when heard, though difficult to describe. For simple
croup symptoms, use wine of ipecac; for a child of six months, use
one-third of a teaspoon of the ipecac to a table spoon of sweetened
water, repeat often enough to keep the stomach nauseated; apply to
the throat and chest, lard spread on thin paper; if there is no ipecac
at hand, give goose, sweet, or castor oil, mixed in molasses; garlic
syrup is useful in a hoarse cold, but it should not be used after the
membrane has formed. The wine of ipecac should always be kept in
the house when there are young children in the family. If the simple
remedies do not, within a few hours, afford relief, consult a physician
immediately. It is the colds that are the longest developing the croups,

INFANTS.
389
that are the most fatal; in such cases, the membrano is often formed
before the mother suspects danger. The author knew of one instance
of a child being saved, who was almost gone with this disease, by
excessive bleeding; he was bled until he fainted from loss of blood,
and when recovered from the faint, breathed perfectly free. It was,
however, in this case, the last resort of the physician to save his life,
and when he fainted, was himself uncertain about his breathing
again. Watch the symptoms of this disease with the utmost care, if
you would learn to control it.
WHOOPING-COUGH. If possible, keep all young children from the
contagion. A child should reach its sixth year before taking the dis-
case. If the child has not been vaccinated before taking the cough,
have it done immediately, and it will generally break up the cough.
If a child commences to cough in the spring, it will usually recover
during the hot weather of summer; but if the disease commences in
the fall, they will cough until the next spring returns, with fine clear
weather. Sweet oil and molasses, cochineal and water sweetened
with loaf-sugar, or a tea of sweet alder (not the poison), made
into tea, and sweetened with honey or sugar, are all useful, but the
cough will take its course, unless vaccination is performed, no matter
what medicine is used.
MEASLES.—The first symptoms resemble a slight cold; the eyes are
weak, and discharge a watery fluid; the patient coughs, and appears
languid: if this disease is preceded or followed by the whooping-cough,
it is often fatal; both diseases very much affecting the lungs. The
chief danger from measles is in the inflammation of the lungs; some
seasons it is so very light as to require no medical advice; when this
is the case, use light diet, keep the body open by gentle laxatives,
avoid currents of cold air, keep the temperature neither warm nor
cold ; if the measles come out well, and the cough is not severe, there
will be but little trouble. Nursing infants usually feel the effects of
this disease less than older children.
INJURIES FROM FALLS PREVENTED.-If a child in falling, hurts the
head, on no account allow it to sleep for several hours; bathe its
head with cold water, and give a gentle cathartic; if this plan of
treatment is pursued, but few falls would produce the sad results
which too often follow in their wake. If in falling, the bruise appears
like a bag of water, wet paper in camphor, and change it often, until
the water is absorbed. If bruised to discolor, bind on brown paper

390
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wet in vinegar; if a limb is injured, swathe it in a cloth wet in worm-
wood and vinegar; for a sudden cold, induce perspiration, and give
gentle cathartics. For scarlet fever, consult a physician. (See REMEDY
FOR SCARLET FEVERS, in the chapter of Remedies.)
FOR CANKER SORE MOUTH.—Use immediately, a corrective for
the stomach; and in the spots, sage, honey, and alum, simmered to-
gether and strained.
For ERUPTIONS, use cream of tartar and sulphur, equal parts, mixed
in molasses; give what would lie on a five-cent piece, three times
daily.
For EARACHE in an infant, use roast onion or almond oil. For an
overdose of paregoric, use strong coffee ; for clysters to move the
bowels only, molasses and water warmed blood-heat.
IN CONVULSIONS, put the child in a warm bath, and send imme-
diately for the physician; if the convulsions are from worms, force
open the mouth, and get down spirits of turpentine and sugar; if
there is none in the house, use salt and water.
RHUBARB STRUP FOR INFANTS.--One table spoonful of best pul-
verized rhubarb, one teaspoon of pearlash, two gills of soft water, two
gills of best French brandy, and loaf-sugar sufficient to make a rich
syrup; shake it together briskly, and let it stand twenty-four hours.
For a cure of severe bowel complaint, give a teaspoonful every two
hours until it operates, and afterwards three times each day. For
slight diarrhoea, give three times daily, until the disease is removed.
CRANESBILL FOR BOWEL COMPLAINTS.—Pound the root, and steep it
until the strength is extracted ; a dose for a grown person is a teacup
of the infusion, three times each day. Root and herb teas should be
covered tight while steeping. This is an astringent tonic for obstinate
diarrhæas, after the stomach has been corrected, and will often cure,
when other means fail,

COOKING FOR THE INVALID.
391
CHAPTER IV.
COOKING FOR THE INVALID.
INDIAN MEAL GRUEL.—Put into a spider one quart of cold water;
stir in a teacup of cold water, a large tablespoon of sweet Indian meal;
stir this in the water, add a little salt, and boil it gently fifteen min-
utes, stirring constantly for five; it can be enriched with a spoonful
of sweet cream, sweetened or spiced to suit. For a convalescent, boil
raisins in the gruel ; add sugar, nutmeg, and little butter; break into
the gruel a nice fresh cracker, or toasted bread.
OATMEAL GRUEL.-Mix three ounces of oatmeal in a paste, and add
water until it is about as thick as rich cream; put it in a sauce-pan,
add one quart of water; stir the gruel until it boils constantly, and
afterward frequently; let it boil half an hour, and add salt to suit the
taste; eat it with milk, or alone, as desired.
BARLEY GRUEL.—Boil pearl barley until tender, reduce it to
pulp, pass it through a sieve, add water until of the right consistency,
boil fifteen minutes, and season to suit the taste.
RICE FLOUR GRUEL.—Make this exactly like Indian meal gruel, using
less of the rice flour than of the Indian meal for the same quantity.
FLOUR GRUEL.—Tie a teacup of flour in a strong cloth, and boil it
six hours; when it is done, it will be a hard cake of flour; dry it,
and grate a large teaspoonful, mix it in paste with cold water, and stir
it in boiled milk; let the gruel boil gently ten minutes, and add salt.
This is excellent for patients suffering with bowel complaints.
MILK PORRIDGE.—Take equal parts of milk and water, boil it, and
thicken the porridge with flour, made into a smooth paste, with cold
water; boil five minutes, add salt, and pepper if not too stimulating.
It can be thickened with rice flour, groats, barley, oatmeal, arrow-
root, or corn starch.
ARROW-ROOT GRUEL.--Boil a pint of morning's milk; make a
spoonful of arrow-root into a paste, with cold milk; stir it in the
gruel, and boil five minutes, stirring constantly ; season with salt.
There is danger of being cheated in arrow-root; for an invalid it
should be pure.

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GROUND RICE MILK.--Take a dessert-spoon of rice flour, mix it in
a smooth paste with cold milk, boil one quart, stir in the paste; boil
five minutes, and season to suit the taste.
Sago MILK.-Wash a table-spoonful of sago, put it into a quart of
new milk, stir until it has boiled, then let it simmer until reduced
one-half, and season to suit the taste.
To COOK SAGO OR TAPIOCA.--Cleanse it in several waters, and
soak it in water an hour; then boil it in water until clear; season to
suit the taste; cook tapioca in the same way.
BARLEY MILK.-Boil pearl barley in milk until it becomes as
thick as thin cream ; flavor to suit.
JELLY OF RICE OR TAPIOCA.-Boil either until they form a mass;
pass through a sieve; season to taste, and mould.
WINE JELLY.—Dissolve one ounce of isinglass in half a pint of
water, add nutmeg, cinnamon, very little mace, three cloves, simmer
gently half an hour without scorching; strain it, and set it away to
cool; take a pint of wine, cut into it the jelly, simmer in an earthen
jar until the jelly dissolves, add sugar, another pint of wine, warm
all together, strain, and put in moulds. Many of the jellies mentioned in
this work are useful to the sick.
CAUDLE.—Make a smooth thick gruel with groats, or Indian meal;
stir it while cooling, and add nutmeg, sugar, and wine, to suit the
taste.
MULLED EGG, IN TEA OR COFFEE.—Beat the yolk of one egg very
light; have ready a hot cup of tea or coffee, seasoned with sugar and
cream, or boiled milk, to suit the taste; pour it gradually in the egg,
beating the egg briskly, while mixing. This is both nourishing and
palatable for an invalid breakfast.
EGG MULLED IN WINE OR WATER.—Beat the yolk very light, have
the wine or water hot but not boiling , flavor to suit, with sugar,
nutmeg, or mace, and stir it into the egg, beating constantly while
mixing; if the egg is stirred into the wine or water, it will curdle in-
stead of thickening.
MILK AND WINE FOR AN INVALID.—Put a gill of wine in a pint
tumbler; add sugar and nutmeg to suit the taste ; hold the tumbler

COOKING FOR THE INVALID.
393
containing the wine, some distance from the cow, and strip the milk
into it as fast as possible, until the foam reaches the top of the glass,
and drink it immediately, this is very strengthening for a feeble
person; it should be drunk morning and evening.
EGG MULLED WITH MILK.-Beat a yolk, and add to it boiled milk,
sugar, and spice to the taste.
Raw EGG AND MILK.-Beat a yolk very light, add it to a tumbler
three-fourths full of milk; beat until it foams; add sugar, and flavor
with orange syrup.
Raw EGG AND WINE.—Drop an egg in wine, and drink it without
breaking the egg; or beat the yolk, add it to the wine; beat them
together; flavor to suit; beat the whites as light as possible, and
then beat them through the yolk, wine, sugar, and spices; drink im-
mediately after mixing.
MEAT AND BREAD PANADA.--Mince so small that it will pass
through a coarse sieve, the white meat of a cold chicken, beef, or
mutton ; boil broth or water, season with salt, and thicken with the
minced meat; stir it constantly while boiling, and serve with nice
toasted bread broken in bits. Bread may be used in the same man-
ner with mutton or chicken soup.
BREAD PANADA WITH WINE.—Boil equal parts of wine and water;
grate bread crumbs and thicken the wine with them; beat constantly
while boiling, and season to suit the taste. A bread panada may be
made with the juices of fruit and water in place of the wine and
water.
DRINKS FOR AN INVALID.
TOAST WATER.-Toast bread slowly without burning: the bread
should be browned through and through ; put it in a bowl, pour over
the toast boiling water, and cover while it steeps; or more bread
may be used, and cold water poured over the toast. The usual method
of burning bread for toast water, is as absurd as burning coffee to a
coal, instead of browning it chestnut color; and there is as much dif-
ference in the toast coffee, well prepared or not, as in a good or in-
different cup of coffee. All dishes cooked for the sick, should be
prepared as nicely as possible, and served with taste.
LEMON WATER.-Out into a small covered earthen jar, half a
17*

394
HOUSEKEEPER'S ENCYCLOPEDIA.
lemon, sugar to taste, a little syrup of oranges, and pour over the
whole a pint of boiling water; cover closely for two hours, and let it
steep, when it will be fit to drink; if ice is allowed, add a little to
each glass. Apple water, tamarind water, or any fruit water, may
be made in the same manner.
MILK WHEY.-Steep a piece of rennet, an inch and a half square,
in a teacup of hot water, for four or five hours; then strain the water
into two quarts of new milk; when the curd has well formed, press
it gently in a sieve until the whey and curd are separated. It may
be drank warm or cold, as preferred.
WINE WHEY.—Take equal parts of milk and water, both together
measuring about one pint; boil both together, and while boiling, add
two gills of white wine; boil a few moments, until the curd settles to
the bortom, leaving the whey clear; strain, and season to suit the
taste. When taken warm, it promotes perspiration, but if used cold,
is a gentle stimulant.
LEMON OP. VINEGAR WHEY.-Instead of the wine, use sufficient
juice of lemon or vinegar to form a curd; boil and strain clear. This
is less stimulating than a wine whey.
NITRE WHEY.—Pour into a pint of boiling milk, a table-spoonful
of the sweet spirits of nitre; strain and sweeten; let it be drunk
warm. It is used to promote perspiration.
Fruit ADES.-Take one part of the juice of any fruit to one of
water, and one of ice, and sweeten to suit the taste.
Fruit COBBLERS.—Take half a glass or the juice of any fruit;
sweeten to the taste, and fill up the glass with ice, broken very fine.
SHERRY COBBLERS.—Take a glass one-half full of sherry wine;
sweeten, and fill with fine ice.
BARLEY WATER.-Wash pearl barley; allow half an ounce to a
quart of boiling water; let the barley and water simmer gently one
hour in a covered sauce-pan, then strain the liquor; if time is allowed,
merely soak the barley in the boiling water from eight to twelve
hours. If allowed, add lemon-juice and sugar.
BARLEY NEGUS.—One pint of barley water, half a pint of wine, a
table-spoon of lemon-juice, nutmeg and sugar, to suit the taste.

COOKING FOR THE INVALID.
395
BARLEY PUNCII.—Take the juice of one orange, and half a lemon;
add loaf-sugar, and half a pint of good brandy; after the sugar is
dissolved, add one pint of rich barley water, or more, if the drink is
too stimulating for the patient.
BARLEY OR CORN COFFEE.—Get common barley, wash it in several
waters, dry and brown it without burning. Grind the barley, mix
it with egg, and pour over it boiling water; let it boil a few ino-
ments, and strain it clear; season as the patient likes. This is ex-
cellent drink for persons troubled with bowel complaint. Corn coffee
is made in the same manner, and is used to settle the stomach.
RASPBERRY, STRAWBERRY, OR OTHER FRUIT VINEGARS.-Put into a
tumbler one gill of fruit vinegar; add sugar, one gill of pounded ice,
and water, to make the goblet full.
PUNCH.—Heat to 109° a quart of water; measure half a pint of
powdered loaf-sugar, take a lump of loaf-sugar, and extract all the
oil from one fresh lemon, by rubbing the rind with the sugar; press
the juice of the lemon on the sugar; mix well, add half a pint of rum,
and one gill of brandy; stir until the sugar is dissolved; beat well
and long ; now add the water heated to the degree described.
strain the whole immediately, and let it settle a little before drinking.
Whiskey may be substituted in place of the other liquors. Punches
are taken for sudden colds; it may be made with green tea in place
of water, if better for the patient.
TO MAKE A CREAM TOAST FOR A SICK PERSON.-Toast the bread
nicely; boil milk, add very little flour and salt, and strain it through
a sieve on the toast. If butter is allowed, add very little. (See MILK
AND BUTTER TOASTS.)
EGG AND TOAST FOR THE SICK.-Let the whites only of the egg
congeal; toast one-third of a slice of bread; dip it in hot water, a
little salted, and lay on it the egg. Season with salt only.
MOLASSES TOAST FOR THE SICK.--Toast the bread; add to molasses
a little hot water and salt; boil it together; remove the scum from
the molasses, and dip in the toast.
RUSK OF BARLEY OR CORN.-Brown barley or corn; grind in the
coffee-mill, and eat it in milk. It is excellent.
NEUDLE SOUP.-Six eggs well beaten, a teaspoon of salt, and flour

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to make a paste to roll. Roll it as thin as paper, fold it, and shred it
fine. Boil it in a gallon of any meat broth, and season with salt and
pepper. For an invalid, boil it in milk and water, slightly thickened
if desired.
NEUDLE PUDDING.-Three eggs, beat light, add a little salt and
flour, to make a paste that will roll. Roll the paste an eighth of an
inch thick; fold the paste and shred fine; boil in clear water, with
little salt; put them in the water while it is boiling, and do not allow
them to stick together, or uncover the pot for ten minutes. Take
them out and drain well; bake them one hour; beat two eggs light,
mix them in a quart of milk, and stir in the neudles; add salt, sugar,
and spices to suit the taste, and bake as custard.
PUDDINGS FOR AN INVALID.—Grate boiled flour, (see FLOUR GRUEL,)
make it into a stiff paste; add salt and one egg; stir into a teacupful
one pint of hot milk, little by little, boil it over steam half an hour,
and serve with maple syrup, or sugar and cream. Cottage pudding is
also light for an invalid; also mush, plain rice, or milk stiffened with
rice flour salted, and sugared, either boiled or baked.
GRIDDLE CAKES FOR THE SICK.-Boil pearl barley to a jelly;
grate boiled flour; take a table-spoonful of the flour, two of the bar-
ley jelly, and one egg ; beat them well together; then thin to a bat-
ter; add salt.
CAKES FOR THE SICK.-Sponge cake and simple cookies, are the
best cakes for an invalid. Rich plum cakes should be avoided.
GERMAN SPONGE.—Boil one teacup of milk, with a spoon of butter;
add flour to make it stiff. Boil it over water until it cleaves from the
pan; let it cool, and add gradually the yolks of four eggs well beaten,
a spoon of sugar, salt and spice to the taste. Beat the whites of the
eggs stiff, mix them with the sponge, and beat the whole thoroughly ;
have ready veal, chicken, or mutton soup; cut the sponges with a
teaspoon, and boil them in the soup; when they are in, do not un-
cover the pot for ten minutes; when, unless there are too many in
the pot, they will be well done. For a change, boil them in milk and
water, a little salted.
To DRESS A CHICKEN QUICKLY.--Cut the legs off at the second
joint; pull out the tail and wing feathers; cut off the head ; split the

COOKING FOR THE INVALID.
397
skin down the breast, and remove the skin and feathers together;
then draw the chicken and wash out the blood.
TO MAKE CHICKEN TEA.-Cut the meat from the bones, put it in
a bottle with a little water, cork and wire the bottle, put it into cold
water, and boil one hour; season with salt.
CHICKEN AND MEAT BROTHS.—Put the chicken, after the fat is
removed and the parts jointed, in cold water; let it boil gently, and
remove all the scum and superfluous fat. It will be ready to use in
half an hour, and may boil an hour longer; season with salt and
pepper, if allowed. All meat broths are made in the same manner.
BEEF TEA.-Cut up a pint of juicy sirloin beef in small bits; put
it in a quart bottle, with half a pint of cold water; cork and wire
firmly, and boil fifteen minutes; then press the meat, salt the tea,
and use it as directed by the physician.
EXTRACT OF MEAT, No. 1.-Cut lean juicy beef or mutton in small
bits; fill a quart bottle three-fourths full; cork and wire tightly, and
put the bottle in a kettle of cold water; let it boil gently one hour;
when it is removed, press the meat, to obtain the juice which may
yet remain in the meat.
EXTRACT OF BEEF, No. 2.-Have ready a bright bed of coal; rub
a thick juicy steak with very little salt; broil quickly, and press out
all the juice as fast as it gathers. It may be made boiling hot, or
used as it leaves the beef. If used without cooking over, it will be
more stimulating than if changed by heat.
HERB AND Root TEAS.-All herb and root teas should be made
with the same care as green tea. Steep them in earthen, tightly
closed, and use the drinks while fresh. Most nurses imagine that
herb teas are boiled herbs. The infusions lose life as readily as green
tea, by long steeping and exposure to air. Strain the teas before
taking them to the patient, and do not let it become insipidly flat
before it reaches them.

PART XII.
CHAPTER I.
MISCELLANEOUS RECEIPTS.
To CLEAN DUST FROM WALL PAPER.—Make a mop of single cotton
yarn, and wipe the paper; this should be done yearly.
TO REMOVE FRUIT STAINS FROM THE HANDS.-Rub your hands
with rhubarb stalks or sorrel.
To REMOVE ODOR FROM WARE.---Boil the ware in soap-suds, put-
ting the articles in the wash boiler when the suds is cold.
TO MAKE A GOOD WHITEWASH.-Six quarts clean, white, well-
burnt lime in lumps; slack with hot water covered tightly; pass it
in fluid state through a fine sieve; add one-fourth of a pound of burnt
alum pulverized, one of pound loaf-sugar, three pints rice flour, made
into a thin well-boiled paste, one pound clean glue dissolved, and add
five gallons hot water. If used outside, put it on warm. It takes one
pint to the square yard. It may be colored if desired.
COMMON WHITEWASH.-Slack good lime with hot water; thin it
with skimmed milk; add alum, and stir it often while putting it on.
If desired buff, add a bit of copperas as large as a filbert to one pail-
ful. Rinse the brush in cold water when not in use, or to put away.
The lime eats the bristles.
GELATINE.—This is prepared for jellies by soaking overnight in
very little water; allow one ounce for each quart of jelly. If the
isinglass is not pure, it must be clarified. Mix in a half-pint of water
a teaspoon of the white of egg, and a little lemon juice; beat well,

MISCELLANEOUS RECEIPTS.
399
and stir it into two ounces of isinglass, which is dissolved in half a
pint of water; heat these together gradually, constantly stirring;
remove all the scum, and pass it through a flannel jelly bag.
To KEEP BRITANNIA BRIGHT.-Wash the ware every time it is
used, in hot suds of fine soap; rinse with boiling water inside ; when
hot, pour over it boiling water, and dry while hot with a soft towel.
Once each week rub the metal with wash leather and very little
whiting. Take care of silver in the same manner.
TO REMOVE A BROKEN CORK FROM A BOTTLE.—If you have no
cork extractor, which is merely four wires twisted together, bent
slightly, to take up the cork, use a cord tied in a loop, drop it into
the bottle, loop it around the cork, and draw it out.
CEMENT FOR JARS AND BOTTLES. — Use one-fourth beeswax, and
three-fourths rosin, melted together.
CAMPHOR SPIRITS.-Cut in a pint of spirits of wine an ounce of
camphor gum.
TO KEEP A MUFF SMOOTH.-Before returning the muff to the box,
twirl it, to straighten every hair.
TO REMOVE SPOTS FROM FURNITURE.- Rub hard in a mixture of
equal parts of sweet oil and turpentine; when the spots are re-
moved, wash the furniture in fine soap-suds, and polish by rubbing
briskly.
To CLEANSE FURNITURE.-Wash furniture in fine soap-suds, and
rub until polished. This is much better than oiling furniture.
TO REMOVE OIL FROM A FLOOR.—Cover the spot with hot ashes,
and continue the process until the grease is extracted; or, wet the
spot with concentrated lye, as strong as it can be dissolved.
TO CLEAN VIALS.-Put them in cold water with ashes, and boil
them.
TO REMOVE OIL FROM LAMP SHADES.—Fill a kettle with strong
suds; place a towel in the bottom of the kettle, and put in the
shades; let them boil one hour, being careful that the shades are en-
tirely covered with the suds while boiling; if not covered, the glass
will be marked where they rise above the suds. Rinse in boiling

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water immediately, and wipe dry. If shades are rubbed to remove
grease, spots resembling oil will be left on the glass.
TO REMOVE INK-SPOTS.-If ink is spilled on carpets that will not
spot with acids, wipe up the ink, and wash in white vinegar. If
acids will spot the carpet, wash in clear water immediately. For
linen or cotton, use lemon juice, or a weak solution of oxalic acid. If
ink is spilled on prints which will not bear acids, soak the goods im-
mediately in sweet milk.
TO PREPARE RENNET.-Take a calf's stomach, take out the curd ;
wash it clean ; salt it thoroughly, inside and out, leaving a white coat
of salt in every part; now lay it in a jar for three or four days,
put it again in the jar; cover it with paper pasted over the jar, and
let it lie for twelve months; it may, however, be used within a few
days, but is not as strong as when left in the brine for a long time.
When used for curds, the rennet is soaked in cold water, and the
water is used for forming the curd.
TO REMOVE SPERMA CETI.--Scrape off the spots; place a brown
paper, the size of the iron, on the garment or floor, covering the spots,
and put a warm iron on the paper until the oil shows through; con
tinue the process until no oil is drawn to the paper.
THREAD LACE TO LOOK New.-Wrap bottles with cotton cloth;
wrap the lace on the bottles; leaving the edge exposed at every turn;
soak for two days; then boil half an hour; rinse in two clear waters,
and lastly in clean, fine soap suds; hang it to dry; when nearly bone-
dry, remove it; pick out the edge; pass a stiletto through the eye-
lets, and wrap the lace smoothly on a ribbon-block; wrap it in cloth,
a little damp, one hour; then press with the hand on the block, and
dry in the sun, or by the fire; when perfectly dry, lay it away on
the block until needed. Sew thread lace to collars very slightly, and
rip it off before washing. It looks badly stiffened, and the starch
makes it tender.
To Wash BLACK LACE VEIL.-Prepare two suds with fine soap
and beef's gall; strain the suds; dissolve a bit of glue as large as a
ten-cent piece in a gallon of water; boil and strain it. To the second
suds and the glue water, add a quart of water, very darkly colored
with indigo, and strained; put a pint in each. Now soak the lace in

MISCELLANEOUS RECEIPTS.
401
the first suds five minutes; then squeeze it, without rubbing, several
minutes, and pass it through the suds; squeeze it, and shake it
gently; pass it through the second suds in the same manner; then
rinse in blued water; squeeze dry, and open out, and dip it up and
down in the glue water; squeeze it in a towel, and open it out;
shake it gently in the wind until partially dried; then pick out the
edge; open the eyelets with a stiletto; spread on the carpet, or a
large table, a folded blanket; cover it with black silk or cambric;
pin the veil out smooth; cover it with black silk or cambric, and lay
on it a marble slab, or some other flat, even weight; when it has lain
one hour, fold the vail evenly, in the same manner it was originally
folded ; lay it on the table, and press until bone-dry. Black edging
may be washed as above.
To RENEW BLACK TISSUE VEILS.-Dip them in thin glue water;
shake them gently until nearly dry; spread black silk or cambric on
the ironing blanket, and press with a moderate iron.
To REMOVE WATER SPOTS FROM BLACK CRAPE.—Clap crape, that
has been wet, until dry. The best way to do this is to spread the
spot on the hand, and slap it with the other until the spot disappears.
If dried before the spot was noticed, it will need dampening.
To STIFFEN CRAPE.-Hold crape over patatoes or rice while boil-
ing, and let it dry by the fire.
TO REMOVE BROKEN SPOTS FROM VELVET.-Hold the wrong side
of the velvet over steam, and while damp draw the wrong side across
a clean stove-pipe, or warm iron, several times. This is the only
proper method to press velvets.
To IRON RIBBONS.—Heat an iron, turn it on the side, and draw
the wrong side of the ribbons over it, holding them firmly to the
iron. Ribbons ironed in the usual way look badly.
To WASH RIBBONS.—Make a suds with fine hand soap, lay them
flat on a plate, take a brush, dip it in the soap, and first brush the
soiled spots; rinse it up and down in clear water, dip it in the suds,
take a soft cloth and draw the ribbon through it until it looks clear,
dipping the ribbon each time in the suds, but not letting it lie; rinse
in the same manner, and draw it through a towel until dry, and press
as above. If left to soak, the colors run and fade; if rubbed, the silk

402
HOUSEKEEPER'S ENCYCLOPEDIA.
wrinkles and will not press smooth; if dried without rubbing through
the towel, the colors will run and the ribbon will be stiff.
TO CLEANSE KID GLOVES.—Put the gloves on a person's hand; have
ready some old skim milk perfectly sweet, and some fine white soap;
dampen a soft white cloth, wrap it around the forefinger, rub it once on
soap, and rub the spots from the gloves, change the place in the cloth
when it looks soiled; go over the whole gloves without wetting through;
when it is quite clean, take it off, pull and stretch the leather so as
to stretch every grain several ways; now shape the glove, and polish
it with French chalk if light, or by friction of the hand if dark.
White gloves may be cleansed several times in this manner; they
may be cleansed without putting on the gloves, but not as perfectly;
if allowed to dry damp, they will be ruined.
TO SAVE WET GLOVES. If gloves are wet through by rain or
perspiration, wring them in a towel, and stretch the leather until quite
dry; if dried before this can be done, wet them again, and stretch un-
til dry.
To Wash DOESKIN GLOVES.-Wash them in water of blood-heat,
wring as dry as possible, and let them hang in the house, away from
heat, until two-thirds dry; then stretch until soft. Wash leather, used
for cleaning glass or silver, may be washed as above; also buckskin
mittens, shirts, etc.
TO REMOVE IRON MOULDS.-Dissolve oxalic acid in water, wet
the spot, rub it a little, and hang it by the window in the sun; be
careful that the liquid is not so strong as to eat the fabric; it is rank
poison: keep it from children.
TO REMOVE FRUIT STAINS.—Pour through linen, stained by fruit,
boiling water (see WASHING) before it is wet.
TEA AND COFFEE STAINS.—Tea and coffee are set by alkali or
copperas; rinse out stains of tea or coffee in warm water.
To Scour A CARPET.-If there is a fulling-mill near, the best plan
would be to rip the carpet, shake the dust well out, and have it passed
through the mill; if not, after it is shook and ripped, lay it on a clean
floor; have ready plenty suds and ox-gall, mix a part of the gall with the
suds, and scour the carpet with a common scrubbing-brush, until quite
clean; rinse it, until the water is clear, without wringing; if a river

MISCELLANEOUS RECEIPTS.
403
is near, tie to each breadth a rope, and float it in the water until clear;
then rinse in water, a little stiffened with bran, to make it sweep
clean; dry it in the wind, and press with a tailor's goose when nearly
dry, until bone dry.
BLEACHING FLUID.-Put into a quart jar four ounces of chloride of
lime: add a little water, and stir it until the lumps are all broken
and the chloride unites with the water, forming a mortar; then fill
the bottle nearly full of water, and let it stand corked two weeks;
open the bottle twice daily to let off the gas, or the bottle may break;
be careful not to inhale the gas when opening the bottle; do not let
the bottle remain open over a moment each time; dilute with water,
and soak linen that is yellow, in it, or add very little to the boiling
suds.
TO REMOVE SPOTS OF PAINT.-Rub the paint with spirits of tur-
pentine; if dry, drop it on the paint and let it lie; rub the spot, and
if not removed, repeat the process. Pitch or tar may be removed in
the same manner.
RECEIPT FOR CLEANING HEARTI RUGS.-Dissolve in a quart of
warm water, one and a half ounce of alum; the same weight of full-
er's earth, in another quart; put a gill of each in a gallon of water,
and add a table-spoon of beef-gall; wash the spot in this mixture
with a white flannel, brush it over with soap, wash it off, and rub dry;
then make a suds; add a gill of the two preparations to one gallon of
suds; wash it over and rub it as dry as possible. A whole carpet
may be washed as above.
To REMOVE SOIL FROM CARPETS.-Sprinkle the carpet all over
with dry Indian meal or wheat bran, and sweep it hard.
To BLEACU WHITE SILKS OR FLANNEL.-Wash the articles clean,
rinse in suds, and smoke with brimstone while wet; the silk must be
brushed or washed with a sponge ; if rubbed, it will never press
smoothly; expose the goods to the air, and the odor will soon pass
off.
To CLEANSE WHITE OR FAWN-COLORED FEATHERS.-Dissolve fine
soap in boiling water; add a lump of soda, strain the suds and cool
a little; when you can bear the heat of the water, pass the feathers
through it, squeezing them gently, and passing them through the
hand; repeat the process with weak suds, without soda; rinse them

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in cold water, and strike them on the left hand until nearly dry; then
take a small silver or some other blunt-edged knife, and draw each
fibre over the edge, curling it as you please; if desired flat, it may
then be pressed between the leaves of a large book. Black feathers are
cleansed with gall water, and dried as above.
TO PREVENT WHITE SILKS, MERINOES, OR FEATHERS TURNING YEL-
LOW.-Pack them in boxes lined with brown paper, and lay white
beeswax in the box.
TO PREVENT A HAT FROM BEING DUSTED IN A BANDBOX.- When
travelling with a bandbox, paste paper over the edge of the cover,
to keep dust from sifting in.
To RENEW FEATHERS.-Put the feathers in a barrel of suds; pound
them well through three suds, rinse in two waters, wring in a cloth,
and put them in a small room with no carpet; spread them on a
clean floor, and whip them daily with a small, long stick; tie up your
head, and cover your face with a veil when beating them. Old
feathers will be as light as new treated in this manner.
To Wası FEATHER BEDS.-Lay the beds on a clean floor, and scrub
them with a clean stiff brush or broom ; first one side, and then the
other; rinse in the same manner, and dry in the sun; shake them up
four or five times daily. This renews the feathers, and cleanses the
ticks at the same time. It is a good plan to lay old feather-beds in the
rain after scouring.
To PROTECT CARPETS FROM MOTHS.-Scatter camphor under the
carpet before laying down.
TO SAVE STAIR CARPETS.—Nail several thicknesses of old carpet
or canvas over the edge of each stair. It is a good plan to buy more
carpet than is needed to cover the stairs, and move it several times
each season, so that the whole will wear evenly; if stair carpets can-
not be changed in this way, they will not last long.
TO CLEANSE HAIR BRUSHES.-Rub them in dry Indian meal, until
the oil and dust are extracted.
To CLEANSE BAKING PLATES.—Boil them in strong soap suds.
To CLEANSE INSIDE OF TEAPOTS.—Pour into them strong lye, but
do not spill any on the outside, as it will discolor them; tea steepers,

MISCELLANEOUS RECEIPTS.
405
and coffee pots also, may be cleansed with a weaker lye, or be filled
with ashes and water, and boiled out.
To CLEANSE WINDOWS.-After the windows are cleansed, and the
corners freed from dust, rub them bright with newspapers.
To CLEAN HOUSE.—Commence with the cellar; when that is in
order, go to the garret; then regulate the closets; after which, take
up the carpets from the upper story, clean the paint, etc., put down
the carpets, and then take the next story, until the house is cleansed.
To WASH WHITE PAINT.—Make a solution of soda-water; wipe off
the paint without soap, and rinse with clear water; soap injures paint.
If not so strong as to eat the hands, it will not injure paint. (This
rule was obtained from a painter.)
To SHAKE CARPETS.-Carpets should be shook in the sun, to de-
stroy any moths which may have lain in them during the winter;
shake them until no dust escapes. It is useless to clean house and
put down dusty carpets.
To PACK A TRUNK.—Fold each article flat without wrinkles : more
can be pressed into a trunk flat, than in bundles.
TO PRESERVE TRUNKS.-Have rollers put on all heavy trunks, and
cover them with strong canvas.
TO PRESERVE GILT FRAMES.–Varnish them with a thin white
varnish, made for the purpose, touching them lightly with the brush.
To Wash Oil CLOTHS.---Take equal parts of skimmed milk and
water, wash off the dust, and wipe dry.
TO PRESERVE OIL Cloths.—Varnish oil cloths every spring, that
are used in winter, and let them lie until wanted, spread out. Varnish
those covering rooms in the summer and in the fall, and let them lie
until spring; if used while the varnish is green, it will turn if washed
with nothing but water, and the varnish will come off if washed
with suds. English oil cloths are the best, because the oldest; Amer-
icans send theirs to market while green.
To WASH DOWN.-If sewed on cloth, wash in suds until clean;
rinse in blue water, shake and whip until perfectly light.
To CUT AND SEW FUR.-Turn fur on the skin side, draw across it a

406
HOUSEKEEPER'S ENCYCLOPEDIA.
sharp knife, not quite separating the skin, then pull it apart; if cut
with scissors, the fur will be cut with the skin; sew it over hand on
the wrong side.
TO REMOVE GREASE FROM A LEATHER-COVERED BOOK.-Rub the
leather with white flannel, briskly, and repeat the operation until it
disappears. Grease may be removed from any goods that will bear
rubbing in the same manner.
To POLISH STOVES.— Use British lustre; black them cold and
polish with a stiff broom. If polished hot, they soon burn off.
To CLEAN MARBLE.—Pulverize a little stone blue with four ounces
of whiting; mix them with an ounce of soda dissolved in very little
water, and four ounces of soft soap; boil the mixture fifteen minutes
over a slow fire, stirring constantly ; lay it on the marble with a brush
while hot, and let it lie half an hour; wash it in warm water, with
flannel and scrubbing-brush, and wipe it dry.
TO REMOVE PAINT AND PUTTY FROM GLASS.—Make a strong solution
of soda, and wet the glass several times.
CREAKING HINGES.-Rub hinges with very little soft soap if they
creak.
To REMOVE A GLASS STOPPER.-Dip in boiling water the neck of
the bottle.
RED INK.—Best carmine four grains; pure filtered rain-water one
ounce; spirits of ammonia, forty drops; a piece of gum-arabic as
large as a kidney bean.
BLUE INK.—Half an ounce Prussian blue, and half an ounce oxalic
acid; powder them finely; add pure soft water to make a paste, and
work them until fine; leave it four days, then add water, and a small
piece of gum-arabic, until of the proper consistency.
INDELIBLE INK.-Nitrate of silver, three-fourths of an ounce, dis-
solved in liquor ammoniac fortissime, two ounces and seven-eighths of
an ounce; gum-mucilage, six ounces; orchel three-eighths of an ounce:
use it without any preparation. Always try indelible ink on cotton
cloth before marking, as it sometimes eats.
ELDERBERRY SYRUP.-One quart of juice, half a pound of loaf-

MISCELLANEOUS RECEIPTS.
407
sugar, one table-spoon heaping full of cinnamon, just pulverized, the
same of cloves and nutmeg; boil the juice and spices together half an
hour, strain and add the sugar, boil and skim well; when cold, put it
in a bottle, and add half a pint of fourth brandy.
BLACKBERRY SYRUP.-One quart of juice, one table-spoon of
cinnamon, one of nutmeg, half as much cloves, one pound loaf-sugar;
mix all together, add one pint brandy, bottle, and in two weeks strain.
These two receipts are used for children's bowel complaints.
IRON WARE.
GRIDIRON.—The gridiron should be neither light nor heavy, with
the bars bevelling; keep the bars bright by scouring.
IRON BASIN.—The bottom should be rounding, and of light ware.
ENAMELLED KETTLES.-Never cook solids in these kettles; if the
glazing cleaves off, it will poison the food. Cleanse with ashes and
water if discolored by fruit; never set them empty on the stove, or
partly filled, on the hearth. If the glazing cracks, they are unsafe
to use.
WAFFLE IRONS.-Select those that bake four cakes, and are deep
enough; some are very shallow, and let the butter run over. To
grease waffle well and economically, a swab is necessary; melt butter,
dip in the swab, and grease when hot; when the cakes are baked,
wipe the irons on the outside, but leave the inside greased, or they
will rust before again used.
SPIDERS.—Buy one with an iron cover, if possible.
OMELETTE PAN. These are very small frying pans; a large pan
spreads the omelette too much.
IRON BAKE OVENS.-A moderate iron bake oven is very convenient
in any family; they may be used on a stove, instead of putting them
on coals.
To CLEAN A GRIDDLE.-Scour a griddle with salt and rusked
bread, and always wipe it clean around the edge before putting it
away.
To CLEAN A BRASS KETTLE.-Wash it in vinegar, and salt and rinse
it well before using. To clean one to set away, use no acids; it will

408
HOUSEKEEPER'S ENCYCLOPEDIA.
corrode if cleaned with vinegar; scour it with Bath brick until
bright.
TO PRESERVE BUTTER.-Press out the liquid, and work into every
two pounds two teaspoons of salt and one of loaf-sugar, a salt-spoon
of saltpetre, and pack it tight.
To MEND IRON Pots.—Make a paste of white of egg and lime, work
it fine, and stir in iron filings; stop the cracks and let the pots stand
one week. They may be mended by the tinner with a preparation
of inuriatic acid and zinc, used in place of rosin and hard solder.
FLAT IRONS.-Never set them on their faces, or allow nuts to be
cracked on them.
TO CLEAN IVORY.-Rub ivory knife-handles with fine sand-paper,
and polish with pumice stone, powdered fine.
To ScouR STEEL, AND KEEP BRIGHT.-Rub steel with fine emery
sand; wrap shovel and tongs in doeskin or oil silk during the summer;
wrap knives in doeskin to keep them from rusting.
TO REMOVE MILDEW.-Moisten the linen with soft soap, fill the
soap with whiting, and lay it on the grass ; continue the process
until it disappears. Sour milk often removes fresh mildew.
LABOR-SAVING SOAP.—Dissolve two pounds of soda in five gallons
of water; melt in this five pounds of hard soap, add one pint of tur-
pentine; mix all together, and stir until cold ; make a suds of this for
boiling clothes, as strong as is usually used; rinse in three waters;
do not rub the clothes except where very badly soiled, and then but
little; soak the clothes overnight in suds; from this soap, in the
morning, rub the wristbands and neck bindings, and boil one hour;
rinse in three waters.
To REMOVE RUSt.-Scour with emery, sand, and sweet oil ; leave
the oil on a day, and then polish with finest sand-paper.
To PREPARE LIME WATER.–Pour over quicklime as much water
as it will take up ; let the bottle stand undisturbed until it settles
clear, and then pour it off. Liebig advises using it in bread made
with hop-yeast. Use one gill for four large loaves, or a pint half re-
duced. Mix with linseed oil for burns. (See REMEDIES.)
To DYE DRAB OR TEA-COLOR.-Save all the tea-grounds in an old

MISCELLANEOUS RECEIPTS.
409
iron kettle; when full, boil them; if not very rusty, add a piece of
copperas as large as a filbert; boil all together, dip the goods in strong
suds, and boil in the tea; if woollen, only allow them to scald, if cot-
ton, they may boil some time.
To DyE BUFF.—Dissolve a teaspoon of copperas in a kettle of the
strongest suds, or weak lye, and boil the cotton.
To DYE BLACK.-Put four pounds of logwood in a rusty kettle,
throw in all the rusty iron you can find, and cover the logwood with
strong vinegar; let it soak, stir up the dye several times daily with a
stick with a swab on the end; wipe the rust from the kettle into the
dye; let it soak one month, and when you find rusty iron, throw it
in; add vinegar as it dries away; then wet the goods in strong soap
suds, and lay them in the kettle, airing several times the first day
(this will color four pounds of woollen); let the goods lie several
days, take them out and expose them ten minutes to the air three
times each day; then dry and wash until the dye does not wash out;
steep them in hot urine, or a decoction of hickory bark, two days,
then wash and dry. The coloring may be performed sooner with the
aid of copperas, but there is danger of its eating the goods.
GREEN OR BLUE DYE.-Reduce half an ounce Spanish indigo to
powder, add a pound of sulphuric acid, stir them together; add soda
the size of a pea; when the fermentation ceases, bottle it; it will be
ready to use in forty-eight hours. This dye is for silks ; scald, not
boil, the silks in suds until white, then rinse out all the suds, and dip
them in cold alum-water; air the goods often, and do not let them
boil; they must not crowd the kettle. This dye is a deadly poison,
and will corrode cotton even if reduced, and woollen at full strength.
To color green, dip the silks in yellow. dye, after they are colored
blue.
To COLOR SILK YELLOW.For twelve pounds silks, take two
pounds of weld or quercitron bark; tie the bark in a bag, put it in
cold water, soak it for some time, and heat it to 100°; dip the silk in
cold alum-water, and then immerse it in the dye, until the desired
shade is produced ; air often, and rinse in clear water. Chalk or pearl-
ash, will deepen the color.
To DYE BROWN.-Steep walnut peel, and scald the goods in them;
let them lie until the desired tint is produced.
18

410
HOUSEKEEPER'S ENCYCLOPEDIA.
To DYE WITH PEACH-LEAVES.—Boil peach-leaves in a brass kettle
in alum-water, cool to 100°; having dipped the silks in cold alum-
water, soak them in the dye, and air often; rinse in warm water, and
add in the last water a teaspoon of the oil of vitriol.
To DYE WITI SAFFRON.—Steep saffron in alum-water, and scald,
not boil, the silks.
To DYE SCARLET.-For every pound of goods, allow two ounces
pure cream of tartar, one ounce best powdered cochineal, and two
ounces of solution of tin; mix the tartar in pure warm water, in a
brass kettle; when a little warm, add the cochineal; mix well, and
add the tin; stir, and when it boils, wet the goods, put it in the dye,
move it around, and boil twenty minutes; rinse in cold water. For
silks, heat the dye to 180°, wet the silk in cold alum-water, move it
constantly, and do not allow the dye to boil; rinse in cold water,
without wringing.
TO PRESERVE BIRD CAGES FROM MITES.— When the cage is new,
anoint it with red precipitate; if made of wood, let it remain a day
or two, and wash it in boiling water without soap, before putting in
the bird ; if of wire, unscrew the top, anoint the screw and between
the wires, leaving none of the ointment where the bird can
reach it; if the cages are old, scald them in boiling water, and anoint
them as directed above; do this four times a year, and mites will not
trouble the birds.
To RAISE CHICKENS.—When the hen has hatched all the eggs
which are not addled, prepare an airy coop, and put her in it; anoint
the chickens with red precipitate ointment, and put them with the
hen; feed the brood with sour milk, bread soaked in milk or water,
or Indian meal wet with milk or water. It is well to give, at times,
different food; keep food and clear water by them constantly; the
hen will need corn and lime.
TO MAKE HENS LAY IN WINTER.-Keep them warm, and give
them daily fresh meat; do not feed them corn in the usual manner,
but keep it by them constantly.
TO KEEP CREAM FROM RISING.—Take the milk fresh from the cow,
and stir it until all the animal is gone; milk prepared thus, is much
better for family use than when the cream rises,

LIST OF KITCHEN FURNITURE.
411
LIST OF CONVENIENT KITCHEN FURNITURE.
Ash pail.
Coffee boiler.
Freezers for ices.
Apple parer.
Colander.
Faucets.
Apple corer.
Custard baker.
Fish kettle for boiling
Acid-ometer.
Chocolate mill.
fish.
Bake pan.
Chocolate boiler.
Fish boards.
Bird spit.
Chocolate grater. Fish knives for cleaning
Bread pan.
Candlestick.
fish.
Bread grater.
Candle box.
Fish bakers for baking fish.
Bread board.
Cinder shovel.
Fire box.
Bread box.
Coal sifter.
Forks, large and small.
Bread knife.
Chafing dishes.
Fluid can, with caps.
Bread blanket.
Crumb brushes.
Flat irons.
Bread toaster.
Carpet brush.
Forms for cake baking.
Basting ladle.
Carpet claw.
Gridirons.
Basting pan.
Carpet hammer.
Griddle.
Butter bowl.
Carpet stretcher. Graters.
Butter ladle.
Carpet sweeper.
Grindstone for knives.
Butter print.
Clothes basket.
Hammers.
Butter cooler.
Clothes pins.
Hatchet.
Butcher's knife.
Clothes line.
Hand basin.
Bags for twine, etc. Clothes boiler,
Horseradish grater.
Bottle cleaner.
Chopping knife.
Herb steeper.
. Bone saw.
Chopping board. Herb strainer and sifter.
Biscuit cutter.
Chopping bowl.
Iron stands for flats.
Brooms.
Cleaver.
Iron lifters.
Brushes.
Covers.
Iron hooks.
Bell.
Cracker breaker. Iron basins, with
Bellows.
Dippers.
Iron spoons of different
Cheese box.
Dishes.
sizes.
Cheese tub.
Dish pan.
Iron forks, large.
Cheese press.
Dish brushes.
Iron ladle.
Cheese ladder.
Dutch oven.
Jacks for roasting.
Cheese knife.
Dust pans.
Jelly moulders.
Cheese hoop.
Dust brushes.
Jelly bags of flannel.
Cheese packer.
Dripping pans.
Japanned pails.
Cheese grater.
Egg beaters.
Japanned canisters for
Cheese toaster.
Egg coolers.
spices, etc.
Churn.
Egg basket.
Knife boxes.
Cream crock.
Egg scalder, of wire. Knife cleaners.
Cream whipper.
Egg lifter, of wire. Knife sharpeners.
Cream beater.
Frying pan.
Kettles of different sizes.
Carring knife.
Flour chest.
Lobster crackers.
Cake pans.
Flour sieve:
Larding pins.
Cork screw.
Flour shaker, or dredge. Lamps.
Cork removers.
Funnels of different sizes. Lantern.
Coffee mill.
Furnaces for charcoal. Lemon squeezers.
Coffee roaster.
Furniture brushes. Lard knife of wood.

412
HOUSEKEEPER'S ENCYCLOPEDIA.
Milk pans.
Pork and beef barrel. Shovel.
Milk pails.
Preserving kettles. Salad forks.
Milk strainer.
Press boards for ironing Salad spoons of wood.
Milk skimmer.
pants.
Salad bowls of wood.
Milking stool.
Pepper shaker.
Soap tub
Meat board.
Poker.
Soap bowl.
Meat saw.
Potato masher.
Soap dish.
Meat screen.
Potato knife.
Scrub brushes.
Meat chopper.
Plane for shaving dried Stove brushes.
Meat tongues.
beef.
Starch basin.
Mats for tables.
Porcelain kettles and Starch strainer.
Mats for feet.
stew pans.
Starch box.
Market basket.
Paper bags.
Steamers.
Match safe.
Roller for towels. Steers, or oven shovels,
Mousetrap.
Rings for griddles.
Tubs.
Marble slab for rolling Rolling pins.
Tables.
pastry
Skimmers.
Towels.
Marble rolling pin. Strainers.
Towel racks.
Marble mortar.
Sieves of different sorts. Tongs for the fire.
Mortar of iron.
Sugar sifter.
Tongs for meat.
Meal tubs or boxes. Sugar sieve.
Thermometer.
Mills for spices and Sugar bowl.
Toaster.
coffee.
Sugar box.
Toast rack.
. Mallet.
Spits.
Toasting fork.
Measures, bushel, peck, Skewers.
Twine.
gallon, quart, and pint. Stew pans.
Vegetable drainer.
Nutmeg grater.
Stays.
Vegetable steamer.
Nut cracker.
Saucepans.
Vegetable boiler.
Oyster knife.
Stockpans.
Vegetable lifter.
Oyster shells.
Soup ladles.
Vegetable stewpan.
Oil can.
Soup pot.
Weights.
Omelet pans.
Soup strainer.
Waffle irons.
Pie plates.
Steak beaters.
Wash tubs.
Pudding bakers. Steak tongs.
Wash boiler.
Pudding boilers.
Shears.
Wash board.
Patty pans.
Scissors.
Wash bowl.
Paste cutter.
Stairs or steps for clean- Water pails.
Paste roller.
ing.
Water filterer.
Paste jagger.
Sponges for cleaning. Water cooler.
Paste moulds.
Silver plate brushes. Wood box.
Plate rack.
Salt boxes.
Wedge for breaking ice.
Plate warmer.
Spice boxes.
Wine cooler.
Pickling tubs.
Scales.
Window brushes.
- MEAT TONGS.-Small tongs, used to turn steaks, instead of
forks, which pierce the meat, causing the juices of the steak to
waste.

KITCHEN FURNITURE.
413
OMELET PAN.—A small iron pan, with a short handie, resem-
bling a very small, shallow, frying-pan. Used for frying omelets.
BROILING SPIDER.—This is a spider with a movable frame of iron
fitting it, on which the steak is laid. To use it, heat the spider with
the frame hot, lay on the steak, and broil it quickly.
FISH KETTLE.-This is an oval pan with handles, a closely fitting
cover, and false bottom, perforated with small holes, to which wire
handles are affixed to lift the fish by. To use, place the fish on the
strainer, put it in the pan, and cover it with the water; when cooked
lift the fish on the strainer, drain it free from water, or evaporate all
the moisture in the oven, before turning it from the strainer.
SOALLOP SHELL.—This is the shell of the scallop, an earthen dish
made to represent it, or a scalloped dish.
CHOCOLATE MILL.-This is a tin vessel, with a handle of wood
passing through the cover, to the bottom of which is fastened a
wheel of wood or metal, resembling a churn-dasher. To prepare
chocolate well, it needs to be milled or beat until perfectly smooth,
without settlings of grated chocolate. To use the mill, take the pot
from the fire; turn the handle briskly, rolling it in the hand for
several minutes; put the pot on the fire again, let it simmer a few
moments, and repeat the milling as many times as is necessary to in-
sure a smooth pot of chocolate; usually two millings is sufficient.
(See CHOCOLATE.)
CREAM SQUIRT.—This is a small syringe of tin or other metal; to
use, place the tube in the cream, draw the handle, and push it up
quickly, forcing the cream out of the tube.
SUGAR SIFTER.—A small silver box with a finely punctured cover,
used to dust powdered sugar over cakes and pastry.
GRAVY Por.-This is of iron, lined with porcelain, and shaped
much like the old-fashioned iron tea-kettles, with a little longer spout.
Used to keep gravies hot until needed for the table, and also for mak-
ing broths.
THERMOMETER.—This, for the kitchen, should be cased in japanned

414
HOUSEKEEPER'S ENCYCLOPEDIA.
tin, the figures on the scale ought to be large and distinct. To use it,
dip the ball into the water or syrup; or, for testing the oven, hold in
the oven and notice how high the mercury runs. No kitchen should
be without one. They may be used to test the wetting for the bread,
which should be about 84°; for testing the water bath for fruits; tem-
perature of the room where dough is rising, which should be from
70°, to 84°, and to test ovens, which should be about 270°. This is a
much safer guide than feeling. If a cook uses a thermometer, she
will know, after one or two experiments, the proper heat of the oven
for each kind of bread, pastry, cake, and pudding, which will save
much anxiety.
(The following receipts should have been in other parts of the
book, but are too valuable to be omitted.)
Howe's COOKIES.—This is a receipt from one of the best of the
New York bakers, and is superior :-Mix together five pounds of
four, one pound of butter, two and a half pounds of sugar; after the
ingredients are well mixed, add caraway seed, and mix the cakes to a
paste that will roll out, with a pint of water in which is dissolved one
ounce of soda; roll the dough thin, and bake thoroughly, without
burning. If they become stale, freshen them by heating them
through in a rather cool oven.
Mrs. HUNT'S PORK PUDDING.-Chop one teacup of salt pork as
fine as mince meat; pour over it hot water to freshen it; after
which add a teacup of sweet milk, a teaspoon of soda, a teacup of
chopped raisins, and flour to make the whole the consistency of cup-
cake.
MRS. HUNT'S OMELET.--This is a very superior omelet as well
as a beautiful dish for the table. Beat the yolks of six eggs light,
and mix them in a little sweet milk, say about a cupful, and add a
trifle of salt; beat together a table-spoon of sweet butter, and the
same of flour, until smooth; add the mixture to the custard, and beat
the whole together; pour it into a well-buttered omelet pan, and
when it begins to thicken pour over it the whites of the eggs beaten
as stiff as possible; sift a trifle of the purest and finest salt over the

MISCELLANEOUS RECEIPTS.
415
whites, and when the whole is stiff remove the omelet to a plate,
without breaking or bending.
A NEW METHOD OF COOKING RICE. - Take three pints and one
gill of the juice of red currant, or of any other acid fruit; add three
pints of water, sugar to suit the taste, and flavor with almond or any
spices relished; boil this mixture, and stir into it, gradually, one and a
quarter pound of ground rice, or a pound of sago; let it boil very
gently, stirring often, fifteen minutes; when well cooked, mould it in
fancy moulds, or small cups; serve with cream and sugar, or a boiled
custard.
Mrs. L.'s WINE WHEY.-To a pint of milk, when boiling, add a
wine-glass of wine; let it boil for a moment, and when the curd sets,
turn off the whey, and sweeten with loaf-sugar.
Mrs. Dicson's CRACKERS.—One cup of lard, one cup of warm
water, in which is dissolved two and a half teaspoons of cream of tar-
tar, and another cup with a teaspoon of soda, dissolved in it, and salt
to suit the taste; sift into the bread bowl a large quart of flour, rub
the lard through the flour, mix the dough with the soda and cream
of tartar, adding enough flour to make the dough quite stiff. They
are better if rolled in separate crackers, but are very good rolled thin
and cut with a cracker cutter; bake thoroughly without burning, and
after they are all baked, set the pan containing them in a cool oven
until they are dry and crisp; or they may be baked over as wanted,
each day.
Mrs. L.'s QUICK BEER.-Four table-spoons of ginger, one quart of
home hop yeast, one quart of molasses, and fourteen quarts of cold
water; mix well, and strain through a fine sieve, and bottle it imme-
diately; it will be ready for use in twenty-four hours.
ELDER FLOWER WINE.—Strip the blossoms from the stalks; to every
quart of flowers allow a gallon of water, and three pounds of sugar;
boil and skim the sugar and water, and pour it while hot over the
flowers; add the juice of one lemon to every gallon of the liquor, and
a small table-spoon of home brewed hop yeast, stir thoroughly through
the whole; let it ferment three days in an open vessel of wood or
earthen, covered entirely with a thick woollen blanket, then strain
the wine through a sieve; add the white of one egg beaten to a
froth; whisk the eggs through the wine, chop three or four pounds

416
HOUSEKEEPER'S ENCYCLOPEDIA.
of raisins to every six gallons of wine, and put them in the bottom of
tho cask; then pour in the wine, and immediately close the bung;
it will be fit to bottle in six months, and will be found delicious
wine.
SCALLOPED CLAMS.—Chop your clams raw; boil five eggs hard,
and chop them: butter the sides and bottoms of a pudding dish, and
spread crumbs of bread around it, mix the eggs and clams; season to
suit the taste, and place layers of clams and bread alternately, adding
small bits of sweet butter until the dish is full, and bake in a slow
oven one hour.
Mrs. L.'s FROSTING.--Two pounds of double refined loaf-sugar,
powdered, and sifted through gauze, and the whites of six eggs beaten
stiff; after the sugar is all stirred into the egg, beat it for some time,
and add the juice of half a lemon.
CRACKER PIEs.—One Boston cracker, one cup of sugar, one lemon,
one cup of water; roll the crackers, mix all together, and bake it in
an open pie.
Mrs. WEBSTER's Corn Cakes.—Sis ears of corn grated from the
cob, the yolks of six eggs, six table-spoons of four and salt.
CocoANUT CUSTARD.-The white part of one grated cocoanut, five
well-beaten eggs, one quart of milk, sugar, and a little salt; bake
twenty minutes, and when done, cover the top with macaroons.
SARATOGA PUDDING.–One quart of boiled milk, two table-spoons
of flour, three of sugar, three beaten eggs, and a little salt; beat the
flour, sugar, and eggs together, and then pour the boiling milk in
the mixture ; beat all together, and bake fifteen minutes.
BOILED Flour PUDDING.–One quart of milk, eight beaten eggs,
eight table-spoonfuls of flour, and a little salt; boil one hour.
COCOANUT CAKE.—One pound of grated cocoanut, one pound of
sugar, half a pound of butter, six well-beaten eggs, and half a pound
of four; add the cocoanut to the cake just before it goes into the
oven.
RAISED MUFFINS.-One pint of milk, four eggs, a piece of butter
the size of a butternut, flour to make a batter, and yeast.

MISCELLANEOUS RECEIPTS.
417
SOTT JUMBLES.-One pound and a quarter of flour, one pound of
butter, one pound of pulverized loaf-sugar, six eggs, and nutmeg.
Mrs. L.'s Rusk.-One quart of milk, home hop yeast in much
greater proportion than for bread (there should be as much yeast
used as possible, without making the rusks bitter); add sufficient
flour to make a thin batter, and let it stand until light, then add one
pound of sugar with one pound of butter, stirred together, eight eggs,
and flour to make up the rusk; let them stand until very light before
baking; when done, cover the tops with sugar and egg.
Mrs. L.'s BLANO-MANGE.—Dissolve one ounce of isinglass in half a
pint of sweet milk, by gently heating it over water; when dissolved,
strain it through a jelly bag, and add it to one quart of thin, sweet
cream ; sweeten and flavor the cream to suit the taste, and let it stand
until the sediment settles to the bottom; then wet the moulds in
ice-water, pour in the mixture, and set it on ice to cool.
AMBROSIA.- Grate cocoanut, and mix it with powdered loaf-sugar
to suit the taste; slice sweet oranges and sift over them powdered
loaf-sugar, fill a fancy glass, dish with layers of the oranges and
cocoa, heaping the dish with the cocoa.
Miss F.'s MEAD.—To three pounds of sugar, pour three pints of
boiling water, one pint of molasses, one-fourth of a pound of tartaric
acid, and one ounce essence of sassafras, bottle and cork tight: it is
not necessary to seal it; put three table-spoons of the mead in three-
fourths of a glass of ice-water, and stir in a quarter of a teaspoon of
soda dissolved in a little water, to make it effervesce.
SUNDERLAND PUDDING.--Six eggs, three table-spoons of flour, one
pint of milk, and a little salt; beat the yolks as light as possible, mix
them smoothly with the flour, and then add the milk, beat the whites
stiff, and add them just before baking; serve with a wine sauce.
St. CHARLES' INDIAN BREAD.—Beat two eggs very light, and mix
them with one pint of sour milk; add a teaspoon of soda or saleratus,
and stir in one pint of Indian meal, and one table spoon of melted
butter, beat a long time, and bake in common bake pans in a quick
oven; they are to be eaten hot or cold.
SWEET BREADS; FRENCH STYLE.-Put three large sweet breads in
hot water, and let them boil ten minutes; when cool, skim, but do not
18*

418
HOUSEKEEPER'S ENCYCLOPEDIA.
break them ; season with salt and pepper, and dredge them with a
little flour; then fry them slowly in butter, a light brown on both
sides; when done, place them on a dish, and remove all the brown
particles from the pan, retaining the oiled butter; pour into the frying-
pan while off the fire one gill of boiling water, and dredge in one
dessert spoonful of browned flour, stirring it all the time; season
with salt and pepper to the taste; let it come to a boil, and stir into
the grevy two table-spoons of Madeira wine, pour it over the sweet
breads, which should have been kept warm, and send them to the
table hot, in a covered dish.
MRS. B.'s LEMON PUDDING.-Beat together two coffee-cups of
powdered loaf-sugar, and half a coffee-cup of sweet butter, add the
juice and oil of one large lemon, six beaten eggs, and one coffee-cup
of milk; bake in a puff paste; the oil is best extracted by rubbing
the rind of the lemon with lump sugar, which may be dissolved in
the milk.
ORANGE SALAD.-Slice oranges thin, put a layer of orange in the
bottom of the dish, sift over sugar, add a little lemon-juice, and a
teaspoon of wine, and continue the layers until the dish is full.
CREAM CAKES.-One quart of flour, one pint and a half of milk, a half
pint of sweet cream, four beaten eggs, and one small teaspoon of salt;
mix all together, and bake in small buttered tins. To be eaten warm.
Mrs. W.'s ORANGE CUSTARD.-Rub the rind of four large oranges
with loaf-sugar to extract the oil; squeeze out the juice from the
oranges, and mix it with a teacup of cold water; beat nine eggs very
light, and add them to the juice and water, beat well, sweeten with
flavored sugar to suit the taste; pour the mixture in custard cups,
and let them stand in boiling water ten minutes; when done, set
them in a cold place. Any other fruit can be used in the same
manner.
Miss DEY'S KISSES.-Six ounces of powdered loaf-sugar, and three
ounces of butter; beat to a cream, add the whites of three beaten eggs,
soda the size of a pea, dissolved in a table-spoonful of hot water (and
strained), and flour to make it sufficiently stiff to roll out in very
thin sheets; cut them in small cakes.
BOILED INDIAN PUDDINGS.—Our grandmothers made simple boiled
Indian puddings, after the two following rules, which were very good:

MISCELLANEOUS RECEIPTS.
419
heat milk boiling hot, stir into the hot milk Indian meal, making the
butter as stiff as it will pour, and let it swell one hour, add salt; have
a pot of water boiling; allow one-fourth of the pudding bag for the
swelling of the pudding, and boil steadily two or three hours; serve
with cream and sugar, or syrup of maple sugar. Another mode; mix
in a quart of Indian meal, a small teacup of chopped suet, add a half
teacup of molasses, and a teaspoon of salt, stir into the pudding boil-
ing water until the batter will pour, then fill the pudding bag two-
thirds full, and boil as above; turn the pudding several times while
boiling; dried fruit may be added. Usually boiled with salt meats.
MACARONI.—Boil until tender, four ounces of macaroni in veal or
chicken broth; when done, drain it, add two table-spoons of sweet
cream, an ounce of butter, and flavoring to suit; put it in a dish,
cover the top with beaten eggs, and brown it in the oven; or mis
the above with two table-spoons of dry grated cheese ; season with
pepper and salt; scatter over the top grated cheese, and brown it
nicely; it should be Parmesan cheese.
MACARONI TOAST.-Macaroni may be prepared in either the above
methods, and spread on nicely toasted bread, dipped in melted butter,
or cream, and be browned in the oven, or not, as desired.
LABOR-SAVING SOAP.-For those who cannot obtain the patent
soaps labor-saving, the following rule will be found useful: Dissolve
two pounds of sal soda in ten quarts of boiling rain-water, add two
pounds of common hard soap cut fine, and boil two hours. To use,
put the clothes in soak the night before they are to be washed; rub
the wristbands, collars, and articles stained, with the skin in one
suds; boil in a strong suds of the prepared soap, one hour; suds and
rinse well. The clothes look well, and are not injured by the soap.
To CLEANSE GREASE.—Boil drippings, or any other grease left
from meats, in water, and let it cool until the next day; scrape off
all the impurities settled to the bottom (which is only fit for soap),
and boil the pure grease until the water is entirely evaporated; strain
it and pour it in a crock for future use.
(The following rules were forgotten, and not inserted in their
proper place. See Soups, SAUCES, AND GRAVIES.)
ROLLED BUTTER.-Lay flour on the moulding board, roll small bits
of butter in flour, until it is thickly coated with it, lay it on the

420
HOUSEKEEPER'S ENCYCLOPEDIA.
moulding board and roll it thin. It should be prepared in a cool
room.
CREAMED OR DRAWN BUTTER.—Stir together sweet butter and fine
flour, until it forms a smooth paste; stir in at first a table-spoon only
of hot water, beat it up, and add another spoonful, and so continue
until as much water is added as is needed; when all the water is in,
hold the saucepan over the fire, moving it one way until it boils,
after which set it where it will gently boil a moment or two. It is
sometimes made with sweet milk.
BROWNED BUTTER.—Put a lump of butter in the frying-pan, move
it over the fire until it becomes brown; sift in some brown flour, or
add four without browning, and stir it until it is a little scorched.
CAPER SAUCE. — Add to drawn or creamed butter, capers with a
little of their vinegar; stir constantly until the sauce boils, and dish
immediately. Nasturtiums may be used in the same manner.

INDEX.
382
26
1
PAGE
233
149
234
229
235
235
235
35
232
35
229
232
234
234
284
285
95
PAGE | Apples
Abscess in breast......
dumplings, No. 1....
Accidental company, how to treat....
dumplings, No. 2.
Advice to young housekeepers....
fritters........
chamabermaids....
34 gathering......
cooks ............
32 green.
housekeepers...
hermetically sealed in cans...
husbands..
hermetically sealed in bottles..
maids of all work
jelly ....
nurse maids ...
late winter and spring use..
Additional receipts
414 marmalade.
Ade, currant.....
235 pie.....
lemon....
284 pudding..
orange ...
pudding, Boston improved
pineapple....
pudding, Berkshire...
strawberry
pruning, trees.....
A-la-mode beef...
preserving for spring
dressing for.
planting, trees
pork ........
remarks on....
Almond cake..
rice dumpling...
macaroons...
199 summer use....
Alum for the teeth..
830
sweetmeats......
Ambrosia. .........
417 tarts ............
Ant hills ....
358 winter late, and spring.
Ants, to protect from....
359 winter, early use..
red, to entrap....
worm..
Antidotes for poisons..
380 wash for trees ..
arsenic......
381 varieties......
antimony......
381 vinegar......
Anchovy butter ...
81 Arranging bouquets...
Annuals for fall sowing.....
331 Arrow-root gruel...
that will not bear transplanting.. 332 Artichokes, to cook....
sowed in hot beds.....
332 to preserve through winter
Aphis, or green fly.
354 Asparagus, to cook,
April, work for...
367
to cultivate....
Apricots, to candy...
greens.....
to preserye.....
hermetically sealed.
Apples...........
229 omelet ....
autumn....
229 soup .......
butter...
231 select at market....
boiled or steamed.
234
baked.
234 Bacon, to cure....
baked, sweet.
234 to boil.....
borer.
355 Bags more convenient than boxes.
cider..
230
Baked Indian pudding...
cider, boiled..
231 Baking plates, to cleanse..
cider, apple-sauce....
231 Bark lice.....
cook, dried apples....
231 Barberries, to preserve..
crab-apple jelly....
233 Barley coffee....
crab-apple preserves...
233 gruel.....
drying.....
231 griddle cakes.
359
136
144
327
235
321
329
234
229
232
234
229
229
356
329
229
282
334
391
116
131
116
817
116
117
216
116
192
253
362
92
7
148
404
355
263
395
391
188

422
INDEX.
PAGO
. 280
395
273
270
71
24
377
148
188
417
152
136
403
118
15
118
14
381
294
289
173
187
136
23
bass...........
149
85
84
84
. 117
117
118
119
253
Barley
PAGE | Black
for infants
384 currant brandy....
negus.
394 currant wine ...
punch.....
raspberries dried....
pearl.
385 birds, dressing for..
water.
394 Blankets, to wash.....
Basil vinegar......
294 Bleeding nose ....
Batter pudding, plain raised
140
Blanc-mange, corn starch,
pudding, boiled
149 calves' foot.
pudding, baked....
149 Mrs. L's.......
Bath for fruits.....
268 isinglass....
Beans, to cook....
117
fruit .....
to cultivate....
311 Bleaching Fluid ........
lima ..........
Board for shirt-bosoms..
pickled..
300 for skirts..
string, to preserve for winter
Bone, to remove from the throat
Windsor...
118 Borage vinegar ......
Beer ..........
278 Box hedges............
bottled..
278 Boston cake.......
molasses.
278
cream cake, genuine....
mead..
417 pudding, improved
spruce.....
278 Bombazines, to wash...
quick......
415
Boiled bacon............
Beef, a-la-mode....
87
corned .......
361 batter puddings..
corned, to use cold.....
beef, corned....
corned, dried, to prepare....
beef, fresh..
corned, dried to preserve soft.
beef, remarks on.
dried, to cook.......
beets.......
French........
beans........
general directions for boiling and
cabbage.
roasting.......
cauliflower ....
mock venison of corned beef.
crab cider ....
roast, remarks on.....
cod's head and shoulders
sirloin, to roast..
cod, salt...
steak, stewed, No. 1..
eggs....
steak, stewed brown..
fish ............
fried ....
flour pudding ...
gravy ....
fancy pudding, rice
to broil rare..
fowls......
to suit all.......
geese...
fried, to resemble broiling.
ham, salt.
and oysters and clams..
bam, fresh...
pie.....
ham, cold to serve..
Beets, to cook,...
indian pudding .
to preserve for winter..
leg of lamb......
select at market.....
mutton chops....
Berry puddings............
.. 146 leg of mutton.....
Berkshire puddings...
neck of mutton.
Bird's-nest pudding....
145 milk for coffee...
Bird-cages, tu free from mites..
410 parsnips.......
Biscuit of brewer's yeast....
164 pike........
of hops..........
163 peas......
of sour milk. ...
pork, salt....
of sour cream ....
.. 165 potatoes.....
soda and cream of tartar, No. 1... 164 prairie chicken.
soda and cream of tartar, No. 2... .. 165 rice puddings....
Black cake.........
178 rabbit.
lace veil to wash..
400
salmon, fresh..
tissue veil to renew...
salmon, salt....
crape, to remove spots...
401 sturgeon.....
to color......
409 sea-fish.....
tea..........
207 shad.
berry catsup.....
288 turbot.....
berry jelly..
266 white-fish..
berry, hermetically sealed... 267 Brandy cherries.
berry syrup ...
cream..
berry wine..
278 from fruits..
berry brandy.....
280 green gages. ...
currant jam....
peaches.
currant jelly........
266 plums....
74
416
147
109
109
91
117
132
96
97
46
101
102
102
102
210
125
76
127
• 165
. 91
« 123
114
147
113
76
401
77
75
76
77
76
260
407
197
279
251
265
236
258

INDEX.
423
PAGE
238
363
364
118
311
118
.. 118
119
119
303
169
172
183
188
173
172
185
.
187
178
188
189
183
184
174
151
181
414
182
1
soft .........
No. 2.
182
182
182
Brandy
sauces .....
Brass kettle, to clean.
Bread.
balls
bran yeast..
brewers' yeast.
carroway
dry to use...
fried...
fried cakes
French.
Graham...
griddle cakes..
hop yeast......
indian, St. John...
milk, rising ....
panada, with wine....
potato..............
pumpkin....
pudding, Mrs. F.'s.
remarks on....
rice...............
rye...
rye and Indian.....
sauce for poultry and game
wheat and Indian...
Breakfast tea, to prepare..
dishes......
Breast, inflammation of...
gathering.....
of veal, to carve...
of veal to roast.
Bride's cake...
Britannia, to keep bright..
Broiled beef...
beef, with oysters and clams
fish..
ham..
lamb steaks..
mutton chops....
oysters........
pork, fresh ....
pork, salt.....
Broiling spider, described.
Browning coffee.....
Brown, to color....
Broccoli, to cook...
to cultivate....
Broken cake pudding..
Buckwheat flour, to select
cakes..........
Buff, to color......
Bugs, to destroy...
Bulbs, to cultivate...
Buns .............
Burn Salve......
liniment.......
quick remedy...
salve, whalers'....
Burnet vinegar...
Butchers' divisions of meats
Butter, browned ..
creamed ....
clarified ...
churned....
drawn...
preserved for winter
oiled................
rancid, to restore...
rolled......
PAGE | Butter
72 peach.....
407
prepared...
159 prepared for winter use..
226
163
162 Cabbage, early York...
167 to cultivate..
125
boiled......
226 boiled with meat.
185 hot slaw....
165
cold........
162
to pickle..
125 Cakes......
160
Cake baking, to prepare for.
417 almond..
169
barley, griddle...
393 Boston....
168
brides..
167 bread fried...
148 Boston cream, genuine
159 black.................
168 buckwheat, mock....
168 buckwheat, quick.
167 buckwheat, raised No. 1..
69
buckwheat, raised No. 2.
166 chestnut......
207 cup cake, Mrs. F.'s...
212 cookies, Mrs. Case, No.1..
882
382
Howe's ......
40
winter,
103
winter, No. 3.
172
rich,
No. 4..
399
pound, No. 5
New Year's, No. 6....
German New Years.
cream cake, Boston......
cream drop.....
cream cakes...
griddles, No.
chocolate, soft.
hard......
95 corn starch cup......
corp cakes, Mrs. Webster's.
clay....
409 crullers, Mrs. F..
118 crumpets.....
312
Carolina cake.....
224 cocoanut cakes...
56 coffee ...........
189
cream cakes......
children's loaf..
367
composition......
334 delicate, No.1...
167
No. 2...
374
soda, No. 3...
374
cup,
No. 4...
375
cup, Mrs. F.'s....
375 eggs, to beat..
274 fried, plain...
37 fried, Mrs. W.'s superior
rich......
without eggs and
fritters.......
fruit cup cake, Mrs. F
fruit, rich........
408 federal ......
68 German pepper nuts.
368
cornucopia....
420
ladies' fingers.....
182
181
187
187
172
188
183
413
208
183
172
416
177
184
165
173
416
185
418
179
190
174
409
174
174
174
173
171
184
190
420
$20
67
184
185
185
177
178
363
67
180
177
.. 177
.. 177

424
INDEX.
PAGE
186
186
186
198
198
No. 2
192
192
ram #2001
194
193
ZZZZZZ
193
192
192
106
105
189
106
106
106
137
138
107
112
191
99
37
1
183
Cake, German
PAGE | Cake, German
steamed neudles..
166
plain..
raised waffles....
.. 186
good.....
waffles, rich.....
. 186
American raised...
soft chocolate...
183 Cake, French method of icing
ginger bread,
170 to prepare for icing.
cake,
. 170 Candy apricots....
cake,
170 greengages...
bread, superior,
170 ice cream..
Mrs. L.,
170 maple sugar.
hard,
170 molasses...
Mrs. W. 0. 7.... 171 nectarines....
hard,
No. 8....
171 plums.......
soft, Mrs. F. No. 9.... Calves' brains...
soft,
No. 16.... 171 head to boil.
snaps.....................
..... 171 light and liver..
griddle cakes, Indian, without milk 189 feet and ears.......
raised buckwheat, No. 1.....
189 kidney.....
raised buckwheat, No. 2, ...
foot jelly dessert....
quick buckwheat.....
blanc mange.....
mock buckwheat..
Canvas-back Ducks to truss.
indian meal, without mi
189
to roast.
Graham....
89 Candying syrups....
rice..............
Carving......::
barley ...
butchers' divisions of mea
sweet milk, No. 1.
breast of veal...
sour milk, No. 2.
cod's head....
very nice, No. 3.
divisions of meats
cream, No. 4.
eels...
hard German chocolate.
183 fillet of veal.
Harrison, Mrs. F..
180 forequarter lamb.
hoe cake.....
168 fowl...
indian muffins.
168 fish....
jelly .........
181 fish, baked..
jumbles, pound
fish pan.........
johnny, No. 1....
189 haddock...
johnny, No. 2.....
189 ham......
kisses, Mrs. Dey's...
418 haunch of venison.
soft jumbles..
417 hare or rabbit..
ladies' fingers.....
176 leg of mutton..
loaf, Mrs. S...
leg of lamb...
molasses cakes, remarks....
loin of yeal....
marmalade...
180 mackerel......
muffins, Mrs. W..
187 mutton, leg of...
muffins, Mrs. L.
416
saddle of...
Madison....
180
shoulder of..
pound, Mrs. F., No. 1
173 partridge..
No. 2.
173 pidgeon and quail
quick, loaf....
179 roast beef....
rusk, Mrs. L.'s....
roast pig.........
soda, rich, No.1..
saddle of mutton..
yellow, No. 2.
175 shoulder of mutton..
No. 3
175 salmon..
No. 4.
175 soup to serve...
strawberry...
181 turkey or goose...
sponge,
No. 1
175 tongue .......
Mrs. F., No. 2..
turbot.....
excellent, No. 3
176 yeal fillet...
arrow root, No. 4.
176 veal loin......
convenient, No. 5.
175 Camphor, spirits.....
drop.
183 Canker sore mouth....
Sally Lunn....
187
Carpet, to protect from moths.
tea, very plain.
173 to shake. .........
thanksgiving....
180 to scour......
yanities ...
remove soil from...
white .....
Caterpillars.......
white, cup.....
on gooseberries
white mountain...
Catsup.....
wedding, 1818...
.. 179 blackberry.....
Washington....
celery.....
wafie, pound..
186 cherry..
179
169
417
174
40
176
40
185
.. 173
.. 174
.. 177
89
899
390
404
405
402
403
356
358
286
288
287
288
180

INDEX.
425
PAGE
119, 390
194
416
287
135
119
308
152
152
187
190
416
143
194
192
211
197
207
208
211
208
209
211
207
210
209
210
207
210
209
210
210
208
399
362
190
24
24
217
218
219
214
80
20.
Catsup
PAGE | Chicken
cucumber.
289 salads...
gooseberry ...
288 Cocoa kisses.....
grape.........
288 Cocoanut cake..
mutton chop,..
Cocoa snow..
mushroom....
286 whips......
oyster......
287 flummery.
plum.....
287
cream....
peach.
287 cakes.
raspberry....
288 custard.
tomato.......
289 pudding...
walnut, No.1..
Comfits.........
No. 2..
287 candying....
whortleberry..
289 Coffee cream....
Cauliflower, to cook.
119 Coffee cream ice....
to pickle.
305
Coffee...........
to cultivate....
315 aroma preserved..
Carrots, to cook..
cream, mock, for...
to pickle...
browned ....
to cultivate...
313 boiling .......
Cassarole of fish...
381 boilers, care of..
Cement for jars....
399 description of plant.
Cellar, to cleanse...
367 egg in milk for.
Celery, to use..
119 mixing....
preserved for winter.
132 proportion for an extra cup....
to grow.......
312 preparation for market.
for the aged....
292 remarks...
Chintz, with red grounds to wash,
storing...
with brown....
20 sugar for..
with green.
serve..
Chops, mutton, broiled....
varieties.
Chambermaid, advice to.
Cork broken to remove.
Charlotte Russe, No.1...
135 Cow, to milk, etc.....
No. 2.
136 Confectionery, chapter on.
No. 3.
136
Counterpane, to wash.
136 Cotton sheets, to iron..
Chocolate mill.
413
Corned beef hash.
Chocolate....
0-211 Codfish hash....
Chilblains, to cure
376 balls.......
Cheese. ..
364 toast.....
Cherries.....
257 picked up....
Cherry brandy.
280 salt to boil....
Cherries-
tongues and sounds..
Black Hawk, to preserve..... 258 head and shoulders.
dried, No.1....
Cordials and extracts...
No. 2
263 of lemon............
dried, to cook..
263 of carroway ...
duke and Morella, to preserye..
Corn, to cook.....
fancy preserves.....
cakes, green..
history of...........
257
muffins...........
hermetically seal, natural presery-
oysters..
ers, in bottles, No. 1....
and beans, succotash..
No. 2...... 25 dried, to prepare to cook,
hermetically seal for pies, in glass.
dried, to cook..
in cans....
262 hermetically sealed.
for table...
262 to dry for winter use..
pickled, No.1..
260 sweet, to cultivate..
No. 2..
261 worm..........
No. 3...
261 Cockchafer.....
No. 4.
261 Cockroaches....
pie.......
Cook, advice to..
pie from can fruit
263 Cranberry jelly and jam..
pudding, No. 1.....
145 pies and tarts......
No. 2.....
146 stewed..........
trees to plant, remarks
preserved for winter.
vinegar.....
281 Cream ice, to freeze......
varieties.....
brandy, a dessert of 1818.
Chickens, to fricassee.
115 whipped..
pie and pot-pie....
115 of nectar
397 custard...
396 orange .....
19
102
34
fruit...
78
262
955
...... 259
283
283
283
120
121
121
121
121
121
122
122
. 122
316
351
351
359
32
270
159
270
263
321
257
195
197
151
283
tea....
151
quickly to dress.
283

426
INDEX.
315
188
308
169
310
362
150
360
151
305
298 De
204
Cream ice
cake.
drop..
Boston, genuine..
griddle cakes....
dinner creams...
snow.............
toast......
to prevent rising....
Crackers, Mrs. Dicson's.
Mrs. P.'s.
Crabs .....
Crayfish ..
Curing meats....
beef, corned
bacon..
ham..
pork ..............
Curtains, lace, etc., to wash
Custard, 'boiled.
thickened ..
baked......
frozen
and whey...
and cream.
Cucumbers, to buy ..
to cultivate...
catsup......
to green, with grape leaves
to fry, etc......
to grow in hot beds.
pickled......
spiced, No. 1..
spiced, No. 2..
spiced, No. 3..
summer......
sugar, sour ...
sugar, sweet
in whiskey.
ripe..
salad for the aged.
and cabbage.....
to select.....
vinegar.....
Cutlets of lamb..
of veal.....
of fish.....
Cutworm
Curculio......
Currant-borer....
Currants, dried...
Currant jam......
jelly.......
hermetically sealed..
pies....
Curled cress, to dress..
to grow....
Cultivation of fruit garden..
of flower garden..
asparagus.....
beets......
beans.....
broccoli..
cabbages....
canliflowers.
celery ......
cucumbers..
carrots.......
corn, sweet...
double curled parsley.
egg-plant.....
PAGE | Cultivation of
PAGE
... 172
herbs.
814
. . 187
horseradish.
187 lettuces.
315
manuring....
136 melons......
313
153 nasturtiums
314
213 onions......
310
410 okra......
315
415 peas......
310
parsley..
310
parsnips
peppergrass or cress
315
360 potatoes, early..
316
361
sweet .....
317
362 remarks on..
306
360 radishes...
315
rhubarb.
317
23 salsify......
311
sweet corn
316
150 spinach....
310
150 tomatoes..
346
197
150 Dairy work......
Damask, to iron....
248
54 Damsons, to preserve....
248
313 Delaines, printed, to wash..
18
289 plain, to wash
19
scarlet, to wash.....
123 Delicate-colored merino...
19
345 Dicson s, Mrs., crackers...
415
297 Diarrhea....
376
298 of infants......
387
Description of coffee tree.
207
299
of tea-plant.......
299 of chocolate mill.
413
Dinner-parties......
300 desserts..........
150
of quinces...
300 creams...
136
cold, arranged..
292 Dishes, washed.....
6
54 Discoloration by bruises ren
378
293 Dipped butter toast...
214
102 Directions for carving.....
37
cooking generally.
58
81
cakes......
169
350
catsups......
286
357
chocolate...
209
357
coffee.......
207
270
cordials.....
283
creams and confectioneries.... 190
264
cold dinners.
226
267
infants..
383
157
cooking for invalids...
120
cultivating fruit.....
319
315
flowers...... 329
319
vegetables... 306
cooking vegetables...
116
317
curing meats.....
360
311
cooking beef......
biscuit and bread.
159
312
breakfasts....
212
311
brandies from fruits.
279
311
dairy work.......
360
312
dinner desserts....
133
313
parties, .
24
315
economy dishes...
223
316
eggs.....
219
310
entertaining visitor
21
315
extracts........
283
299
24
300
247
291
226
104
264
391
329
84
311

INDEX.
427
74
231
67
27
91
409
408
229
410
244
289
376
58
Directions for
PAGE Dressing
PAGE
fruit garden...
319
infants...
383
flowers...
329 Dried beef, to cure..
361
fish.
apples...
furnishing a house
1 cherries.......
262
gravies...
corn, to cook...
122
game.......
106
to prepare for succotash. 121
hashes.....
217
to prepare for winter....
122
hot-beds....
343 currants......
122
to husbands
blackberries
267
kitchen furniture
fruits, care of.
367
garden...
306 berries.
56
lamb...
100 peaches ...
239
management of servants..
plums.....
256
marketing...
quinces......
248
mutton.....
raspberries..
270
pastry and pies.....
153 strawberries....
270
pickling ....
296 whortleberries...
270
pork..
Dye brown..
409
poultry.....
106
black..
409
puddings ..........
133 blue....
preservation of vegetables
buff...
409
through winter....
116 drab....
preserving apples.....
green.....
409
cherries....
257 peach leaves, with
peaches..
236 scarlet..
410
pears......
yellow.
409
plums.....
248 Dysentery, cure for.
376
quinces....
247 receipt for....
376
salads.....
or diarrhoea....
sauces......
71 Dyspeptic lye....
383
servants......
81
sick-roon..
371 Ear-ache of infants...
390
soups.
Economy.....
small fruits, preserv
263 dishes..........
spring work...
367 in cooking well...
tea.............
207
cheerfulness.....
venison.....
100
small matters...
vinegars..........
251 Edging or thread lace, to wash..
66° flavored.
292 Eggs................
219
washing, ironing, etc....
boil.
221
wines and beer.
272 breakfast dish..
215
Down, to wash.....
405 closing the pores of shells with hot
Doeskin, to wash....
402
water......
Duck, canvas-back, to truss..
107 considered as food ..
221
wild, to truss. ...
107 cooked whole......
223
canvas-back, to roast..
112 English rule for preserving.. 220
wild, to roast..
112 fried hard .....
Draining land for gardens.
soft .......
221
Drab, to color ....
grease removed by yolks of.
Drawn butter ....
67 of insects, to destroy .....
367
Dress chickens quickly....
396 Italian method .....
of servants......
mass, cooked in....
223
Dressing for a-la-mode beef.
mulled in wine and water.
392
beef, a-la-mode..
nog.....
285
blackbirds ...
mulled in tea and coffee.
392
boiled pigeons...
raw in milk..
393
5 turkey....
and milk.
393
duck....
omelet, hard..
222
fish .....
soft
222
fowls....
puff, Mrs. Hunt's.
414
fowls for market.
106
soufie.......
222
for partridges..
pack ...
pigeons.....
Ti poached..
222
pigs......
preserved for winter use.
quails....
plant, cultivated.
315
turkeys ....
cooked.........
123
salad, common No. 1.
290
cold, to use ..
225
very fine No. 2... 291
selection at market
54
without eggs, No. 3. 291 shells useful.
66
sweet, No. 4..
291 selected fresh...
12
220
222
307
409
18
223
06
1
70
70
70
71
221
220
223
219

428
INDEX.
69
73
79
395
18.
DESDE
"
61
OOOOO
24
26
283
284
284
Eggs
PAGE , Fish
PAGE
scambled....
232 cray fish, to select..
54
sauce for fish .....
eels, to fry........
puddings....
eels, to select...
toast.....
212 eels, to broil......
80
for invalids..
fresh-water fish, to select.
used to remove grease..
fry, general directions..
whole, cooked in a mass ...
223
halibut, to select.
Eels broil ..........
kedgeree of fish..
fry........
kettle described.
general directions....
lobsters, to roast..
to select.
to boil....
soup ........
to dress...
to select ....
54
balls...
Elderberry syrup..
406
u patties.....
wine, spiced.....
273 mackerel, fresh, to fry.
flowers, wine..
415
fresh, to broil....
Elegantly preserved peaches.....! 241
to boil..
Elements of food necessary for the
salt, to soak.....
family....
. 47
to broil...
Embroideries, to wash, starch, and iron 21
to boil....
Embroidered curtains, to wash...
23 muscles, stewed.
Enamelled kettles .....
407 oysters, to fry..
Entertainment of company.
to broil.
English plum puddings....
144
to stew....
Eruptions of infants....
390
scalloped.
Evening parties.....
patties.....
Excuses for the housekeeper
31
pies.......
Extracts and cordials.
scalloped, Mrs. W..
of celery....
prawns and shrimps, to select.....
lemon....
284 perch, to select......
6 peel.
pike, boiled......
nectarines...
284
to select..........
orange peel..
284 rock bass and small fish, to fry..
peaches..
284 rock fish and bass, to boil...
roses..
284 shad, fresh, to bake..
sage...
to fry......
to boil..
Family bed-room...
salt, to boil.
Fancy dinner desserts..
salmon, fresh, to boil..
jellies........
salt, to boil....
rice boiler....
147
to select.....
Fault-finding
30 sturgeon, fresh, to boil..
Feathers colored, to cleanse..
403 seal fish, fresh, to boil...
to renew....
soak, salt fish.
Felon, to cure....
382 scalloped fish....
Figs, to select....
57 soused fish.
Fillet of veal, to boil.
sandwiches......
to roast....
scallops, to cook...
sprawns, to cook.
anchovy butter..
shrimps, to cook...
bake a large fish whole.
turtle, stewed.....
boil, general directions.
to select..
broil, general directions...
patties.....
clean....
trout, to fry...
cod fish, picked up ...
to select....
cod fish, salt, to boil....
turbot, to boil...
cod, tongues and sounds, to boil...
to select......
cod, head and shoulders, to boil..
white fish, to boil.
cod, to select...
to broil.....
crabs, to boil...
Flat irons.........
crabs, to select..
Fourth of July pudding..
139
casserole of fish...
81 Flannel, to wash.........
17
croquette of fish...
Flavored vinegars......
cutlets...........
Flax-seed jelly, for coughs..
378
clams, to fry with eggs and crackers
359
clams, stewed....
85
359
clams, scalloped....
416 Flour, buckwheat, to select.
56
clams, hashed....
gruel....
391
clams, hard-shelled, to boil
puddings, baked..
134
cray fish, to cook...
pudding boiled......
284
1
195
404
Fish ..........
68S SOOS
286
Fleas.....
Flies...
416

INDEX.
429
56
399
267
... 246
196
70
115
106
349
94
88
281
221
Flour
PAGE Fruit
PAGE
wheat, to select.
frozen...
198
Flowers of elderberry wine....
415 garden...
319
garden...............
329 gathering apples..
229
Floating islands...
150 stains to remove from bands.. 398
Floor, to remove oil from.
hermetically sealed apples...... 235
Flummery of cocoa-nuts
152
sealed berries..
267
Fowls.....
106
cherries...
259-262
to bake...
110
currants...
to boil..
108
peaches ..
241-243
to boil.....
109
pears.
dressed for market..
plums
250-256
dressing for...
pineapple..
200-201
cold, to use.
223
raspberries.
267
to fry...
quinces...
247
to roast..
110
small.......
268
to truss.....
stains removed from hands 898
to select....
strawberries...
270
Fresh-water fish, to select
tomatoes .......
131
French bread......
whortleberries
268
French method of candyi
192 trees..
321
icing cake...
198
insects injurious to.
preserving apricots.. 253
manure for.
322
Fried apples.....
planting...
321
beef......
pruning ....
327
bread....
226 pudāing bread...
140
chops.....
101 vinegars......
chickens....
115 stains to remove from hands..
398
cucumbers..
123
from linen....
402
eggs, hard.
Furniture, to cleanse...
399
soft......
to remove spots from..
399
with oysters..
Fur, to cut and sew.....
405
fish.....
to protect from anoths...
358
ham...........
95
lamb chops..
mutton chops...
102 Game, to truss....
106
oysters....
82 black-birds to roast.
112
with egg..
215
to truss..
107
onions.......
125 duck to roast..
112
parsnips....
to truss....
107
potatoes.....
128 hare and rabbit to roast
111
pork, fresh....
93
to truss......
salt, plain.....
moor fowl to roast.
111
superior
95
to truss.
107
salsify.
130 partridges to boil..
114
vegetable oyster
130
to roast.
114
Fritters.....
185
to truss..
107
apple.....
234 pheasant to broil.
114
egg plant...
.. 123
to roast......
111
turnip..
.. 126 pigeon to roast...
110
Fricassee of chicken, brown..
115
pie.....
114
white..
116
to truss.
107
veal......
104
prairie chicken to broil
114
parsnips....
126
to roast..
... 112
potatoes.....
129 quail to broil.....
114
Frost-bitten hands and feet
382
pie..........
114
salve.....
375
to roast ....
113
Wahler's..
375 reed birds to truss..
108
Frozen creams...
195 small birds to roast..
112
fruits......
198 snipe to roast........
112
jellies ......
195 widgeons and teals to roast..
113
Fruit ades.....
284 woodcocks to roast...
111
bath for preserving.
268 Garden fruit.....
319
brandies..
277 flowers.....
829
blanc-manges...
136 vegetables..
306
catsups.....
286 Garlic vinegar...
293
candied...
192 Geese to boil....
coblers...
394 to roast.....
111
eultivated...
819
to truss............
108
dried to protect from vermin...... 270 Gelatine, to prepare ...
398
eggs of insects in, dried to destroy.. 367 | General directions for cookery..
126
107
94
109

430
INDEX.
70
91
96
40
O
211
92
95
177
95
70
340
21
146
105
219
403
General directions
PAGE Ham
PAGE
house work.....
boiled, salt..
German cherry sauce for puddings...
fresh..
cookies, New Year's.
carved ..
chocolate......
cold served.
47
cakes hard...
183 cured...
360
soft ......
183 baked.....
pepper nuts...
177 broiled....
cornucopia cakes..
fried...
ladies' fingers.....
177 protector from vermin..
361
steamed neudles...
166 Hands, chapped ....
375
waffles .........
186 to remove fruit stains.
898
sponge for invalids..
Hardy biennials.....
342
Giblet sauce............
climbing roses. ...
Gilt frames, to preserve
405
perpetual roses....
341
Gingham, to wash..
twining plants..
339
Gingerbread...
Hares and rabbits, to cook.
111
Gingerbread pudding..
to truss......
108
Ginger green..........
201| Hashes...........
217
wine ....
275 beef, fresh...
218
wine, excellent.
277 browned.....
217
vinegar...
295
balls of corned beef.
217
Glass stopper to remove
406 calf's head.
Gloves, wet to save.
402 corned beef..
217
Goosberries.....
324 cod fish......
218
caterpillar..
356
balls
catsup.....
288 fish hash.....
218
jelly
266
fresh beef.....
218
sauce for lamb.
69
meats with toast..
218
tarts.
158 pork.
218
mildew....
325 pork and parsnips...
218
wine.
275
and potatoes.. 218
Graham rice flour puddin
142 Hat, to protect from dust.
404
flour to select..
56 Heavy plum pudding, to use..
224
pudding raised..
141 Hearth rugs, to cleanse...
Gravies and sauces..
Hens, to make lay in winter...
410
for beef roasts...
68 Herbaceous climbers.........
339
steaks etc.....
68 Herb or root teas......
lamb......
Hermetically sealed and cooked apples. 229
mutton....
68
" cherries... 257
veal.......
68
“ peaches ... 236
venison..
pears. ..... 244
Gravy pot described...
413
6 plums..... 248
Grease, to remove from book covers... 406
1 quinces ... 247
to cleanse..
- small fruit. 263
Green corn, to select...
54 Hints on cultivating flowers.
330
Greens, asparagus ....
116 Hiccough......
379
mustard .........
124 Honey-suckles...
338
Green to color......
409 Horse radish ..
291
Green tly or apbis....
354
vinegar...
295
gages to candy.....
192 Hop
295
ginger to preserve....
201 Hot bed..........
343
gages to preserve in brandy
251
House cleaning...
405
tomatoes preserved..
202
general
370
tea, to choose.....
205 House, to select and furnish
2
Greening pickles without alum. 305 Hyacinth..
335
Gherkins pickled.
Hybrid Chinese roses...
341
Gridiron.........
Griddle to clean..
407 Ice cream, directions for...... 195
Gruel arrow root..
391
candy.........
194
barley.......
391
flavored with coffee ...
flour.
chocolate. 197
Indian meal.
391
oranges....
198
rice.
strawberries.....
198
Grubs...
334
thickened with arrow-root.... 196
superior....
Hair brushes, to cleanse....
404
without cream.
196
to prevent falling out..
382
quick......
197
Hall furniture...
Mrs. A.'s..
197
Halibut...
-puddings.
to select,
54 Iced jellies........
195
397
68
419
297
407
197
391
391
196
142

INDEX.
431
359
198
189
855
167
352
168
418
148
189
406
353
387
389
388
Iced
PAGE
fruits.....
198
Ices, water, of fruits....
198
Icing, cake to prepare for...
199
common...........
198
confectioneries .....
199
French method....
Mrs. L.'s frosting..
416
India muslins, washed..
14
Indian meal gruel....
391
griddle cakes...
bread, St. Charles..
417
and rye bread..
wheat 6 .
166
pumpkin bread
167
hoe cakes......
pudding, boiled
baked.
Johnny cakes....
muffins..
168
Indelible ink.......
Infants, care of from birth to weaning.
Injuries from falls prevented.
389
-Infantile diseases..............
canker, sore mouth.
390
convulsions...
390
diarrhoea.....
388
eruptions.....
390
measles.
red gum...
387
worms
388
whooping cough
389
vomiting...
Ink, blue....
406
red.....
406
indelible.....
spots, to remove..
400
Ironing generally......
14
Iron mould, to remove...
402
ware ......
Iron pots, to mend ......
ware not in general use...
described........
Insects, injurious to gardens
349
troublesome to housekeepers.. 349
ant-hills...
ants, to protect from..
359
red, to entrap..
359
apple-borer.....
355
worm.
356
aphis, or green fly..
354
bark-lice....
355
bed-bugs....
358
cut-worm.
350
caterpillar....
356
canker-worm..
356
curculio...
357
currant-borer..
357
caterpillar on gooseberri
crickets...
358
cockchafer...
351
cockroach....
359
egg of, in dried fruit.
367
359
flies, to destroy...
359
grape-worm.....
358
list of......
349
May-bug, larva
mosquitoes...
859
moths......
358
peach-borer...
856
406
Insects,
PAGB
radish-maggot..
353
rose-bug.......
355
remarks....
349
raspberry borer.
358
red ants..
rats.............
359
strawberry-worm.
353
striped bug...
353
squash..
353
scaly aphis....
spiders....
359
tomato-worm...
wire-worm.....
851
Invalid's cookery...
891
arrow-root gruel.
391
barley-gruel.
391
milk..
392
water....
394
negus...
394
punch.
395
or corn coffee..
395
bread panada, with wine..
893
beef-tea..
397
caudle....
392
cream-toast.....
395
cakes.........
396
chicken, to dress quickly....
396
tea, to make.
397
and meat broths
397
drinks for an invalid......
393
egg mulled in wine or water. 392
raw, and wine....
393
raw, and milk....
393
mulled with milk..
893
and toast.
895
extract of meat, No. 1.
397
No. 2
397
flour gruel...
391
fruit ades.....
394
vinegars...
395
cobblers...
394
ground rice milk
392
griddle cakes...
396
German sponge....
3.96
herb or root teas.
397
Indian meal gruel..
jelly wine.....
of rice or tapioca.
396
lemon-water.
893
whey..
394
milk porridge.....
391
and wine...
392
meat and bread panada.
milk whey....
molasses toast....
mulled egg in tea or coffee.
392
nitre whey..
894
neudle pudding, German
396
soup.....
395
oatmeal gruel..
punch.........
395
pudding......
396
rice-flour gruel..
391
jelly......
892
raspberry and strawberry yinegar. 895
rusk of barley or corn....
895
sago-milk .....
892
sago or tapioca, to cook.
sherry cobbler.....
394
toast-water...
893
407
408
407
412
358
391
392
393
394
395
.
..
.
....
358
391
fieas.....
351
892

432
INDEX.
40
Invalid's
wine jelly...
whey.....
whey, Mrs. 1
Italian method of cooking eggs ...
Ivory, to clean ....
223
265
Jams, currant, black...
red...
55
283
190
246
266
PAGE
392 lamb, boiled.
101
394
carved....
415
Inutton, boiled...
102
carved..
39
408
124
grown......
315
hot beds..
347
264 salads....
290
265 selected.
270 Lemonade
284
256 Lemon cordial.
238 cakes......
195
242 extract....
284
242 drops......
193
266 macaroons....
199
269 puffs......
232 pears.....
181 water.....
393
whey
394
201 Lights, calves.....
106
Liver,
106
266 Lip salve .....
878
270 List of annual flowers that bear trans-
planting..
331
137 of annual flowers that will not bear
transplanting.....
332
151 of annual flowers for hot beds.. 332
195
hardy flowering shrubs.
339
twining plants......
339
152
annual climbers....
340
265
roses..............
266
climbing roses.....
840
238
hybrid Chinese roses...
341
hardy perpetual "
266
Bourbon
392
noisettes...
342
hardy biennials, plant
312
392
perennials.....
343
266
kitchen furniture...
411
Lobster balls...
189 dressed...
83
183 patties ....
183 selection.
417 soup
cranberry.
plum.....
peach..
hermetically sealed..
No.2....
raspberry.
strawberry
Jellies, apple..
cake...
crab.
pine....
blackberry ....
currant, black.
cranberry......
currant red....
calves' foot...
crab apple.
flummery...
frozen......
fancy
and whips..
grape.........
gooseberry....
peach.
quince..
raspberry.
rice..
small fruits.
tapioca.....
whortleberry.
wine.......
Johnny cakes..
Jumbles......
pound...
soft.
233
.. 175
248
341
271
392
407
salad .....
Lunches, prepared.
291
228
Kettle, enameled ..
Kid gloves, to cleanse.....
Kitchen furniture...
Kisses, very nice by long beating.
cocoa.....
jelly......
orange.....
pineapple ..
pyramid of..........
Miss Dey's ...
Knives, to take care of....
419
419
67
191
199
197
199
Lace veil, black, to wash..
to wash
Lard..
Macaroni...
194
194 soup.i.
195 Macaroons, common..
194 almond.
194 lemon.....
195 orange....
418 vanilla.....
7 Mackerel, boiled...
broiled fresh.
400 carved..
400 salted
97
soaked.
101 broiled....
102 and herring selected at market...
101 Madison bake...
51 Maids, chamber..
all work.....
laundry.....
nurse....
239 Malignant sore throat..
256 | Mangoes, peach, ........
cutlets ........
101
quarter, roasted.
selected........
steaks, broiled..
Late winter and spring apples
Leason, to make...
Leather peach, to prepare...
plum, to prepare......
229
34
35
67
304

INDEX
433
PAGE
72
Mangoes,
pepper
melon ......
and pickles......
Manuring gardens...
Maple sugar candy..
syrup for puddings
March, work for....
Marjoram vinegar...
Marketing.......
asparagus, to select.
beans, to select..
buckwheat flour, to select
bulls head..
54
beets .......
54
52
52
301
301
233
180
201
238
201
248
128
351
369
ST
57
38
Mead......
417
391
54
beef ..
blackbirds.
black tea.
cabbage.....
cauliflower...
corn, green....
carrots .......
cucumbers ..
crab and cray fish..
coffee, to choose.
ducks......
dried fruit..
apples
egg plant, to select...
eels ...
figs......
flour ....
fresh water fish.
green corn.
tea.....
geese.......
grapes ...
Graham flour...
hares and rabbits..
hallibut
Indian meal..
lamb.....
lettuce...
lobster.....
melons....
mackerel and herrings..
mutton...
oysters....
okra .....
onions....
oranges......
pigeons...
partridges..
prairie chickens ..
pineapple ....
prawns and shrimps.
pike......
perch ....
parsley..
parsnips.
peas...
pork.....
potatoes...
sweet
poultry..
quail.
rabbits.
rice.
raisins....
radishes.
rhubarb.
PAGE | Marketing,
314 quails.
301 sugar...
296
salsify.
308 string beans
193 spinach.
salmon..
367 squash
294 tea, to choose.
51 trout..
turbot..
turtle...
tomatoes...
turnips ....
turkeys .....
veal ..
vegetables..
56 yenison........
woodcocks .....
Marteneas, sweet, pickled
sour, pickled..
Marmalade, apple
cake .....
orange ....
56 peach.
pineapple.....
56 quince......
Mashed potatoes ...
May-bug or beetle.
May, work for...
Medicines, to prepare..
56
Meal, Indian, gruel.....
Measles ..............
Meats, cured.......
hashed with toast....
and gristle of soups used.
and bread panada for invalids.
tongs.......
Melons, to grow....
mangoes.....
musk, to pickle ripe...
small.
to preserve ripe....
nutmeg, to preserve....
Meringues, strawberry...
Mercury, antidote for..
Milk, barley for invalids..
boiled for coffee......
Cure of .......
ground rice for invalids
mulled with eggs.
punch, common...
English....
porridge for invalids
sago ..........
toast No.1..
No.2...
whey.........
and wine for invalids.
Mince pies .....
Minute pudding, nice....
Mississippi traveller .....
Mixing and boiling coffee.
Mock cream for coffee......
toast...
turtle soup....
venison of corned beef.
Molasses beer........
candy.....
toast for invalids...
389
360
218
223
393
412
313
301
304
304
204
203
194
350
392
210
362
.
392
393
285
285
391
392
213
213
394
392
158
147
285
209
211
213
66
99
278
193
213, 895
19

434
INDEX.
PAGE
55
379
284
199
168
283
153
417
415
284
194
392
199
201
418
73
57
4
215
215
82
82
215
63
63
81
53
222
216
215
222
222
414
413
125
PAGE
Morello cherries, preserved..
239 | Okra, selected ...
Mosquitoes....
359 Obstinate cough, to break up....
Moths.
359 Orangeade..........
Muff, to preserve the fur smooth
399 Orange cream, iced ..
Muffins, Mrs. W.'s.
187
a beverage.
corn..
121 cream ..
Indian....
and cream ambrosia..
raised....
416 custard, Mrs. W.'s..
Mull wine ....
285 extract ...,
Mulled egg in wine..
392 kisses......
in tea and coffee..
macaroons....
Mushroom catsup..
256 marmalade...
Mushrooms, pickled....
303 salad...
sauce......
69 sauce...
Musk melons, pickled ripe
304 Oranges, selected...
mangoes .......
301 Order and system at table, etc
small pickled ..
304 Oysters fried with eggs....
Muslins, India, with fast colors, to wash
omelet....
and iron ....
pie .......
India, doubtful, with fast colors, to
patties...
wash and iron
toast...
India, to wash and iron.
17 soup for the city..
Swiss...........
17
country
Mustard, Greens ..
124 Mrs. W.'s superior scallope
mixed ........
291 scalloped......
vinegar....
293 selected..
Mush, to make of Indian meal
147 Omelets, hard ..
Mutton chops, broiled..
102
mushroom..
fried.
103 oyster ....
Mutton-
soft ......
haunch of, roasted....
102 souffle..
leg of, boiled...
102 Mrs. Hunt's.
carved...
Omelet pan....
loin of, stewed, to resemble venison Onions boiled....
neck of.......
102
fried ........
saddle of, carved.
pickled....
shoulder of, carved...
with tomatoes.
selection at market ..
51 preserved for winter.
soup ...
vinegar.................
Ointment for itch ..
Nastertium, grown.......
314 Oil, to remove from book covers...
pickled ...
304
floors...
vinegar.....
lamp shades
Natural roast goose......
111 Ovens, heated ...
Necessary furniture for the house...
iron bake ovens...
Necessity of system, order, etc
Nectarines and apricots, candied..... 192 Parsnip......
extract of.....
plain ...
preserved, French
broiled..
method .... 253 cutlet....
pickled ..
257 fried.....
trimmed, eto
327 fritters.....
Negus of Barley.
394 fricassee....
Nervous affections....
379 preserved for winter.
head-aches...
378 Partridges, dressing for...
Neudle pudding for invalids,
396 trussed..
soup
66 66
395 selected....
New Year's cookies.....
192 Parsley, preserved for winter
German...
181 Pastry.....
Nice cold dinners prepared.
66, 268 Pies, custard....
lunches....
268 Paste, for dumplings...
Nitrate of silver, antidote for..
French pastry.....
Nitre whey....
plain.......
Nurse maid.......
puff, to prepare for.
Nutrition......
43
nice........
Nutmeg melon, preserved.
203
for pumpkin pies..
Patties, oyster.
Okra, or gumbo grown..
315 lobster.....
stewed...
124 Peaches.
soup..
124 brandy, No. 1...
125
39
39
302
303
133
293
379
406
399
399
293
2
161
407
125
125
125
126
126
126
126
132
107
52
125
158
154
156
381
394
156
154
153
35
154
154
82
84
236
279

INDEX.
435
borer....
No. 2...
299
242
304
238
PAGE
Peaches, brandy, No. 2....
279
brandy peaches......
236
356
butter......'
238
dried, with sugar, No.1.
239
No. 2
239
common, No. 3.
239
extract...
284
fresh, hermetically sealed, No. 1... 243
without sugar, No. 2... 244
No. 3... 241
in cans, No. 4... 243
elegantly preserved in bottles, etc.
241
water ice..
238
jam..
238
jelly...
238
jam, hermetically sealed, No. 1....
No. 2....
242
leather....
239
mangoes.....
marmalade....
preserved in sour syrup.
237
plain sauce..
237
preserved, rich...
240
hermetically sealed
240
natural...
241
very plain..
242
elegantly .
241
pie.....
244
pudding, No. 1.
244
rich, No. 2
244
remarks......
236
sour, spiced....
237
sweet, spiced..
237
syrup, brandy.
239
stewed, dried...
239
trees, to plant..
321
pruned...
827
varieties of
320
vinegar.....
281
water, ice...
238
Peas.......
244
boiled....
244
brandy....
245
baked, hermetically sealed. 247
ginger........
hermetically sealed, fresh... 246
lemon...
246
plain, boiled...
244
preserved.....
244
pickled.......
246
plain preserves, hermetically sealed 246
tsees, to plant..
321
pruned.....
827
varieties of..
320
vinegar,....
282
Pickles and mangoes.
296
Pickles-
apricots.......
255
beans......
300
with grape leaves..
305
cabbage, red.......
303
shred, red or white.....
303
cucumbers, to green, with grape
leaves............
305
gherkins, or prickly cucumbers... 297
greening, without alum or brass 805
cherries, part 5, No.1....
260
No. 2....
261
No. 8..
261
PAGE
Pickles-cherries, part 5, No. 4.... 261
cauliflower..
303
cayenne pepper...
304
carrots...
305
greening cucumbers with grape
leaves....
305
cucumbers....
297
ripe..
800
spiced, No.1..
298
288
No. 3....
299
summer pickles.
in sugar, sour....
299
sweet........
300
in whiskey......
300
peach pickles, part 5
237
pear...
246
plum...
254
plum....
255
remarks....
296
mushroom....
303
marteneas, or mouse, sour
361
sweet
301
melon, small melon pickles.. 304
mangoes...
301
muskmelon, ripe...
304
nasturtium....
304
nectarines...
255
onions.......
302
picalilly .......
303
remarks on pickling
296
red cabbage...
303
pepper mangoes...
304
peach mangoes....
304
shred cabbage....
303
tomato, green...
302
302
and onions..
303
walnuts..
802
Pig, roaster..
force meat for.
feet, pickled..
Pie, beefsteak.....
oyster.......
pork.....
pot, chicken.
115
chicken...
115
quails......
. 114
Pigeons, boiled..
'dressing for.
71
roasted.
dressing for
71
broiled....
114
curried...
. 41
roasted.
114
pie..
114
trussed..
107
Pike, selected.
54
Perch, selected.....
54
Pineapple, best method of preserving
without cooking....
200
fresh, hermetically sealed, No. 1... 200
No. 2...
201
jelly.
201
marmalade..
201
Pies.......
153
233
blackberry
157
cherry.
268
boiled, salt..
ripe.......
97
70
245
71
71
apple......:
91

436
INDEX.
Pies
416
99
... 157
stew,
"
.. 158
peach.
99
99
91
97
92
97
99
96
248
279
251
251
256
55
PAGE | Pork
PAGE
cream....
157 pancakes, salt....
93
crackers ..
pie, fresh ....
93
cranberry.
158
pot-pie, fresh..
custard...
156
roast, cold, to serye.
97
currant...
157
steak, to serve ..
gooseberry
stewed,
lemon
... 158
mince...
scrambled “
244 selected......
pumpkins..
156 tenderloins, to boil..
rhubarb.
.. 158 nice method of frying fresh
raspberry ...
157 bacon, bacon cured.
360
strawberry...
158 boiled bacon...
92
whortleberry..
157
ham, salt..
Pig, roasted ........
97
fresh..
sausages....
97
cold, to serve
souse...
baked ham..
Pigs' feet, pickled.
broiled ham.
headcheese...
fried bacon....
Plums.........
fried ham.
95
brandy...
ham cured.
360
brandied ..
lard.
97
brandied, French,.
251 Potatoes, baked..
129
family preserve..
boiled.....
blue, preserved.
253 broiled....
128
candied........
192 crisped.
128
catsup.........
287 early potatoes, boiled
127
compote...
250 fried.
128
dry, without sugar...
256 fried ..
214
with sugar ......
fricassee..
129
egg plum, hermetically sealed and
hashed..
129
preserved...
.......... 252
252 steamed..
129
greengage, hermetically sealed No. 1 250
preserved for the winter.
132
No. 2 251 selected,..
No. 3 251 Poultry and game...
106
hermetically sealed natural pre-
block and small birds, to truss, 103
serves in glass.....
chickens to dress quickly ..
396
hermetically sealed pie fruit, glass. 255
to fry ....
115
cans. 256
fricassee brown..
115
table fruit, cans. 256
white..
116
natural preserves
115
in cans..
256
pot-pie.....
115
ice for syrup....
254
salad..
jam
duck, wild, to truss..
. 107
plain jam....
256
to roast..........
. 112
leather...
256
canvas-back, to truss.. . 107
leaves to die with...
410
to roast...
112
preserve, winter damson.
fowls to dress for market..
106
paste......
250
and game to truss......
106
syrup and jelly.
253
to truss for boiling..
pickled No. 1..
254
in French style. 107
sour No. 2.
254
to roast...
110
No. 3
to bake.
110
remarks......
248
steamed.
109
tarts .....
cold
115
trees to plant..
to boil No. 1..
108
vinegar..
282
No. 2..
108
Pork, a-la-mode.
No. 3..
boiled, salt...
91
No. 4
109
93
broil..
113
with beans, superior
96 goose, to truss.
108
broiled, fresh..
boil..
boiled, plain salt...
roast....
110
superior .......
natural
111
green, roasted...
111
fritters, salt, with apples
hare, to roast..
113
fried, salt, plain......
hare and rabbit, to prepare...
108
cream gravy.
94 moor fowl, to truss
107
steak.....
93
to roast.
111
with parsnips....
pigeon, to roast ...
::....... 255
pie...........
291
244
248
107
255
257
321
92
108
baked 66
93
109
95
cutlets........:
99
94
94
95
... 114

INDEX.
437
114
... 111
109
110
110
251
231
jelly...
233
Poultry and game,
PAGE
pigeon and quail pie.
to truss....
107
partridges, to truss..
107
to roast....
114
to boil..
... 114
pheasant, to boil..
... 114
to roast...
prairie chicken, to broil.
114
to roast....
quail, to broil...
... 114
black and small birds, to roast. 112
rabbit, to boil.
to roast.......
113
reed birds, to truss..
108
snipe, to roast.....
112
turkey, boiled...
bake...
roast.....
widgeons and teal, to roast
113
woodcock, to roast.
111
Preserved apples............
232
drying.....
for spring shipments
235
for winter....
229
hermetically, in cans.....
235
in bottles.
235
232
marmalade.
233
crab..
jelly.....
233
pine, No. 1......
200
without cooking.. 200
hermetically sealed, No. 1.
0. 2. 201
jelly....
201
marmalade..
201
apricots, candied...
biscuit..
257
French...
pickle....
255
bath for...
268
barberries...
263
blackberries, dried..
270
hermetically sealed
267
jelly.....
266
black currant jam.
265
jelly..
266
currant, red, jelly....
264
jam, No.1..
264
No. 2....
264
cherries, brandy, No. 1
260
No. 2...
260
Black Hawk....
258
dried, No. 1.....
262
No. 2.......
263
fancy...
258
hermetically, for pies, in glass.
in cans. 262
hermetically sealed, natural
preserves, in bottles...... 259
No.2.....
259
table fruit..
262
pickled, No.1...
260
No.2.
261
No.3..
261
No. 4.
261
ltron, American..
202
currant, black, in jam..
265
in jelly
266
.
Preserved
PAGE
cranberries, jelly and jam...... . 270
fresh ice-water, for winter...... 270
currants, hermetically sealed... 267
cucumbers, very sour, syrup...... 300
damsons, winter..
248
egg-plums, hermetically seal and
preserve...........
...... 252
grapes, in cotton, for winter, No. 1. 271
saw-dust, for winter, No. 2.. 271
sand, for winter, No. 3......
jelly..........
265
jam.....
265
gooseberry, jelly
266
hermetically sealed and
served...
266
ginger, green, No. 1.
201
No. 2
201
gages, green, to candy.
192
brandy....
French...
251
No. 3...
251
muskmelon, No. 1.
203
No.2...
204
orange, marmalade ..
201
peaches..........
236
brandy.....
236
butter.....
238
dried, with sugar, No. 1... 239
No. 2... .. 239
common, No. 3....... 239
fresh, hermetically sealed, No.1 243
No. 2 244
No. 3 241
No. 4 243
elegantly, in bottles....... 241
jam.....
238
jelly
238
jam, hermetically sealed, No. 1. 242
No. 2. 242
leather..
289
marmalade..
238
plain sauce.......
237
rich, hermetically sealed...... 240
hermetically, natural.........
241
very plain, hermetically sealed 242
elegantly, hermetically sealed. 241
sour, spiced.....
237
sweet, spiced........
237
syrup, brandy.......
239
pears, brandy......
245
baked, hermetically sealed.. 247
ginger........
245
fresh, hermetically sealed... 246
lemon...
246
pickled.......
..
246
plain, hermetically sealed... 246
sweetmeats....
244
pineapple, No.1....
200
No. 2....
hermetically sealed, No. 1.
No. 2 201
jelly..........
201
marmalade......
201
plums................
243
brandy gages..
251
family use.
251
French.
251
No. 3....
251
blue......
253
compote.
250
192
253
.
duke......
259
261
200
200

438
INDEX.
. 256
.
146
256
396
.
.
.
.
.
.
.
.
.
.
139
Preserved
PAGE Pudding,
PAGE
pluis, dry, without sugar......... 256 cream, No.1..
149
dry, with sugar............
No. 2..
149
egg, hermetically sealed....... 252
No. 3.
150
greengages, hermetically seal-
No.4.
150
ed and preserved, No. 1..... 250 cherry, No.1..
145
No. 2.....
251
No. 2..
No. 3..... 251 custard........
... 145
hermetically sealed, natural
English bread,
143
preserves, in glass....... 255
plum, No.1..
142
pie-fruit, in glass....
255
No. 2
143
in cans....
256
rich.
144
natural preserves, in cans.. 256 fruit, raised.....
140
jam...
256 Fourth of July..
139
jelly
253 flour, boiled.
416
leather..
German rice....
138
nectarines, French.
253
raised.....
138
paste.....
250
rye bread..
139
pickled, No. 1..
254 ginger bread..
146
sour, No. 2..
254 Indian, boiled..
416
No. 3.
255
baked.....
148
pumpkin chips....
204 ice cream.
142
hermetically sealed
130
lemon.....
1,418
quinces...........
247 minute .....
147
248 mush..
147
hermetically sealed
247
neudles, German.
jelly...
248 pork, Mrs. Hunt's...
414
marmalade...
248 for invalids......
396
sweetmeats..
247 pineapple......
135
raspberries.....
266 plum, rich...
144
jelly .......
266 peach, plain, No. 1.
244
hermetically sealed and pre-
No. 2.
244
served
267
No. 3...
145
jam......
266
rich, No. 4.
145
rhubarb, hermetically sealed..
quick ...
small fruits, hermetically sealed and
Pennsylvania.
141
preserved......
quince......
squash, hermetically sealed...
raised fruit...
140
strawberries, dried...
Coventry....
140
jam...................
Graham....
141
jelly......
rice flour, baked, No. 1
141
hermetically sealed and pre-
No. 2...
141
served....
Graham, No. 3
tomatoes, hermetically sealed..... 131
rich,
No. 4...
142
green, preserved............. 202
boiled, fancy ............
whortleberries, hermetically sealed 263
new, with fruit syrup..... 415
jelly..
266
German....
138
to dry.
270 sago...
4, 392
Pudding, apple .....
144, 234 Sunderland....
dumpling ...........
149, 234 sponge, Mrs. W.'s.
148
Boston, improved
136 strawberry...
135
butter, plain, raised .
140 Saratoga.......
416
boiled, rice, baked..
141 tapioca No.1...
No.1..
146
No. 2..
142
No. 2..
147 whortleberry.
146
in fruit syrups.....
415 wine.
140
147 Pudding sauces...
baked rice, flour, No. 1 ..... 141 brandy sauce...
No. 2.. 141, 147 cherry “
Berkshire
... 144
bird's-nest.
.... 145 dyspepsia sauce...
berry......
146
egg
barley
146 German cherry sauce
bread, Mrs. F.'s.
148
hard
batter, boiled.
maple syrup
baked.
orange
baked, Indian
148
peach
cottage ....
134 plain sweet
cocoa-nut....
143 plain sour
corn starch..
148 rose hip
custard.........
145 sour
145
142
147
417
142
fancy ..:
71
72
**
cream
"
COCOS
149
149
BUN仍仍 ​仍仍仍da

INDEX.
439
Pudding
sweet sauce......
wine 66 No. 1.
PAGE
72
6
No. 2..
No. 3.
West India molasses sauce.
punch
punch barley
milk
395
395
285
381
331
.. 114
... 114
112
331
52
Quails, broiled..
pie .........
to roast ..
select ..
Quick ice cream..
beer....
remedy for burns..
Quinces....
dinner dessert
dried.
hermetically sealed.
jelly ...
marmalade..
pudding.....
sweetmeats....
Quinsy......
197
415
378
247
247
248
247
248
248
145
217
379
375
113
108
113
376
373
317
346
353
129
282
379
380
381
333
55
PAGE
Remarks on venison..
100
Remedies-
antidote for poison....
330
mercury...
380
oil vitriol.
381
laudanum.
350
soda......
arsenic ....
381
verdigris..
381
corrosive sublimate
nitrate of silver...
antimony....
381
sugar of lead...
SS1
alum for teeth....
350
abscess, or gathering of breast..... 382
bone to remove from the throat... 381
burn, salve.....
377
liniment.
374
quick renedy ...
375
blackberry syrup....
407
blood, to stop....
377
bleeding nose, to stop.
377
breast, inflammation of.
382
cuts ....
375
camphor ice.....
cleanse sores....
378
chilblains........
376
chapped hands..
375
chilblains, receipt...
cough syrup......
cough, cure for.....
378
cough, obstinate, to break
charcoal powder, for ieeth.
cathartic, simple .
cure for warts....
cure for corns...
353
dysentery, cure for
376
receipt...
876
diarrhoea .........
876
dysentery or diarrhea.
376
discoloration by bruising, to re-
move...
378
dyspeptic lye...
383
earache......
380
eye water.....
382
elderberry syrup...
frost-bitten hands and fe
382
flax-seed jelly...
378
felon, to cure.....
382
frost salve....
375
hands, chapped.
375
hiccough....
379
hair, to prevent falling out
382
liniment of saltpetre ..
380
lip salve...
378
lobelia cough mixture....... 378
liniment, rheumatism and neuralgia
380
liquorice syrup..
378
malignant sore throat..
379
mouth, sore, wash for...
877
medicine, to prepare...
381
nervous headache....
378
affection.....
379
nose, bleeding, to stop.
377
putrid sores.
375
pulmonic wafers..
379
quinsy.....
379
rheumatism.....
877
rhubarb syrup...
390
rheumatism, receipt.
56
276
276
410
353
230
258
326
267
406
266
266
157
135
328
-
Rabbit, boiled.....
Rabbits, to prepare.
roasted ........
Radishes, grown...
in hot bed
maggot.
salad
for aged..
selected...
Raisins.......
sherry.....
wine.....
Raise chickens...
Raspberry borer...
brandy
catsup......
cultivation..
hermetically sealed.
jam......
jelly ..
pie....
pudding ..
pruned..
vinegar, a drink for invalid
vinegar ...
wine........
Rats......
Raw eggs and milk.
wine...
Red ants....
Relishes for breakfast.
Remarks on apples....
bread making.
coffee.
cold dinners..
hot beds....
insects .....
fruit culture
flowers..
kitchen garden
peaches..
pickling...
plums...
roast beef...
-
-
395
281
274
359
393
393
359
216
229
159
210
6, 228
346
849
319
329
306
236
296
248
86
... 377

440
INDEX.
Salads.......
377
282
289
392
188
169
Remedies-
PAGE 1
PAGD
remove a bone or pin from the Rose flip sauce for puddings...
71
throat .....
381 Rusked bread...
225
ringworm .....
382 Rusks, Mrs. L.'s....
417
run-round, to scatter.
382 corn or barley...
395
sores, to cleanse.
375 Rust, to remove...
408
putrid sores.....
375
sore mouth, wash.
377 Saffron dye.....
110
scarlet fever.......
377 Sage, extract of....
284
stings of insects ..
378 Sago, cooked .......
892
scald head...
379 milk .....
392
sprains.......
379
pudding..........
144
tincture for teeth. .
SSG
289
teeth to clean.....
380 chicken, No. 1......
119
toothache.
380
No 2.....
290
whalers burn salve.
375
see celery .....
119
Rheumatism ...
377 cucumber, for the aged...
291
receipt for...
cabbage and cucumbers..
292
Rhubarb......
129 celery, for the aged......
292
hermetically sealed.
129 dressing, common, No.1.
290
grown...
317 very fine,
No. 2..
291
pie.....
158 sauce, without eggs, No. 3.
291
selected
sweet..
291
syrup ...
390 horseradish ....
291
vinegar..
lettuce, to dress ....
wine....
275
salad, No. 1.
289
Rice, new method .
415
No. 2.
290
milk........
No. 3.
290
flour griel..
391
No. 4.
290
gridale cakes.
lobster....
291
bread ..
mustard, mixed...
291
boiled......
147 orange .....
418
flour pudding ..
141 radishes, for the aged
292
Roast beef..
S6 tomato, chowder...
292
duck, canvas-back.
112 Sally Lunn...
187
wild.
112 Salmon, carved...
fowl..........
110 cutlets ....
goose....
110 fresh...
green...
111
selected...
natural
Salted beef, boiled...
S5
113
cured ....
361
lamb, quarte
101
and dried..
361
lobster....
cooked... 90
moor fowl...
110
cod.......
77
mutton, haunch.
balls
219
shoulder or neck...
100
toast, hash
218
partridge......
111
picked up.
pheasant.....
111 fisk soaked ..
pigeon .....
114 mackerel....
sauce for ...
71 shad.
pig......
97
ham, boiled..
dressing ..
71
baked...
92
prairie chicken
112
served cold
97
snipe..........
cured.
360
turkey.......
110 pork........
362
veal, breast of ..
103 Salsify cakes.....
shoulder of.
grown..
311
widgeon and teal,
selected....
Rolled butter..
419 Sandwiches of fish....
81
Rose-bugs......
355 Sangaree....
Roses, budded...
Saratoga pudding....
Roses, grafted ..
337 Sauce, brandy, for pudding
cleft
337 bread, for poultry and game.
whip.
butter....
propagated.
336 caper.....
Bourbon...
342 cherry, for puddings..
Chinese.....
341
German, for puddings...
climbers...
340 cream, for puddings.
hardy.....
catsup, for fish....
noisette..
342 dyspepsia, for puddings
perpetual...
341
111
hare .......
102
SO
91
112
130
103
113
55
285
337
838
Sase
340
egg,

INDEX.
441
PAGE
116
59
59
62
62
62
124
61
67
SSSSSSSSSSSSSSSSSS
67
63
395
plain, 46
66
fish.,......
Sauce,
PAGE Soups
egg, for salt fish....
asparagus.
giblet..............
beef soup, No. 1.
gooseberry, for lamb..
No. 2.
hard, for puddings....
No. 3.
leason, to make for.
No.4.
liver ....
- No. 5.
lobster ...
chicken, brown.
maple syrup, for puddings
white..
mint...
clam, No. 1.
molasses, improved...
No. 2....
mushroom ...........
eel.........
oyster ...
gumbo.....
orange, for puddings..
lobster.....
peach,
leason, to make for
poultry and game.
macaroni.....
rose hip, for puddings
mutton......
salad...
neudle, for invalids...
sour, rich, for puddings
oyster, for the city.....
plum,"
country
sour, for venison.....
pea.....
sweet, rich, for puddings
remarks on..
salsify...
venison, for
turtle.
wine, for venison...
mock
for puddings, No. 1
vermicelli.
No. 2..
veal, No.1..
No. 3...
No. 2.....
Sausages ......
No. 3..
Savory vinegar...
economical, No. 4.
Scarlet, dye..
410
veal stock for.
fever....
377 vegetable, French ..
Scald head, cured.
379 Soused fish....
Scalloped, clams,...
416 pigs' feet, etc..
Sowing, seed.....
oysters...
Spermaceti, spots of, to remove..
Mrs. W
Spinach......
shells..
grown ....
Scambled, eggs..
222 irits of camphor.
pork..
93 Sponge cakes..
Scour carpets...
402 drop cakes....
Sea-fish ........
German.
Seed, saving....
Spots, to remove from furn
sowing ...
332 Spring work...
Serving a good dinner for gentlemen.. Squash bugs.
soup....
cooked.....
Servants, advice to.
hermetically sealed...
dress....
selected.........
rooms..
3
Stair carpets protected.
Sewing furs ..
405 Starching shirts and collars
Shad, baked......
78 Starch for embroideries.
fresh....
76
shirts............
fried...,
Steel, scoured ...
salted..
rust removed from..
Shades of lamps cleansed from oil.
Stew of calves' head...
Shaking carpets .....
405 Stewed clams,
Sherry cobblers.....
394
muscles.....
Sheets, cotton, to iron...
oysters.
Sick room........
371
turtle.....
Simple diseases of infants.
Strawberry ade.....
cathartics.
381
cake.
Skirts, to iron...
14
dried ....
Slaw, cold.
119 Strawberries, cultivated.
hot.....
119 brandy....
Small fruits, preserved, etc.
263 hermetically sealed.
fish.....
jam........
Snow cream...
153 jelly.......
Soda cake....
175 pudding.....
Soil removed from carpets ..
403
vinegar..
Sores cleansed...
...........
875 wine....
Soups-
whips....
75
644
87
98
332
400
180
310
899
75, 176
183
396
399
367
353
130
130
55
404
13
22
333
31
22
408
408
399
105
83
..
..
83
24
82
83
285
181
270
323
279
276
269
269
135
294
281
.... 151
19

442
INDEX.
77
316
232
258
PAGE
214
395
212
212
213
213
213
395
213
214
131
212
393
289
292
131
202
346
302
303
131
214
277
352
412
360
267
40
121
334
331
331
79
56
53
Strawberries,
PAGE | Toast,
worm....
353 Graham or Indian bread..
String beans for winter..
118 egg and toast for invalids....
Striped bugs.
353
egg, No. 1,
Sturgeon, boiled..
No. 2...
Sweetbreads, French...
417 milk....
Sweetbreads.....
106
without butter..
Sweet corn, grown....
mock cream..
Sweetmeats, apple.
molasses, for invalids..
apricots.....
253 molasses....
barberries.....
263 tomato, superior...
blackberries...
267
tomato....
cherries...
soft butter....
currants..
267 water for invalids..
damsons........
248 Tomato catsup .....
egg plums...
252 Tomatoes, chowder .....
ginger, green..
201
hermetically sealed.
greengages....
250
green, preserved .....
nectarines, French.
253
forwarded in hot-beds...
peaches, elegant.
241
pickled ..
pears......
244
with onions.....
pineapple ......
200 toast...........
pumpkin chips.
204 superior....
quinces ......
247 wine.....
raspberries....
267
worm ....
strawberries...
Tongs for turning steaks.
Sweet potatoes.....
317 Tongues, cured.
grown in hot beds 347
carved...
Swiss muslin, to wash, etc..
17 Transplanting annuals..
Succotash...
trees and small fruits.
Sugar hearts...
194 Trees transplanted....
sifter...
413 Trout, fried....
selected.....
selected ....
of lead, antidote for....
Trussing poultry and game..
Sillabubs and whips.....
151 Turbot.....
Syrups for candying...
191 selected..
of proper strength...
191 Turkey, boiled.
plum....
253
baked....
System and management of servants,
selected.
etc...
roasted
Turtle balls....
Tapioca, to cook for invalids.... 382
stew....
puddings
142
patties..
Tarts, apple....
234
selected ...
cranberry...
Twist bread, French.
gooseberry ...
158
plum............
257 Underdraining........
lemon or pie....
148 Used, economically-
Tea, black, prepared...
207 beefsteaks left over...
breakfast prepared..
207 bread that is dry......
chosen...
broken cake for puddi
description of plant
207 cake that is heavy.
green, steeped..
205 cold cabbage....
prepared for market
207
corn
served .....
206
eggs...
varieties of........
205
egg-plant.
selected...........
fish.
with egg mulled in it..
392
fowl..
Tenderloin of pork, broiled ...
ham....
Thanksgiving cake, a recipe of 1818.... 180
meats....
Thermometer for testing ovens, fruit
mush.
baths, etc ....
413
potatoes..
Thrush...
387
peas.......
Tincture for teeth
380
rice......
Toast, asparagus...
soup-meat and grist
cream....
veal......
cracker....
214 pie crust left over....
codfish.
214 remains of preserves..
dip .....
214
dry ....
214 Vanilla flummery....
dry butter
214
macaroons....
106
77
53
104
110
52
110
83
34
158
165
307
223
226
224
224
205
224
225
223
225
224
56
224
99
224
223
224
225
225
224
223
224
224
225
116
213
151
... 199

INDEX.
443
124
124
103
103
125
104
104
104
winter......
... 116
1
.. 116
....... 117
117
... 117
129
129
118
PAGE | Vegetables,
PAGE
Varieties...
185
okra.
.. 124
Veal, breast of, roasted..
103
or guinbo soups
with oysters or
stewed.....
clams.....
onions...........
. 125
cutlets ......
to preserve for winter. 133
fillet, boiled.
boiled....
roasted..
fried....
125
fricassee........
104 parsley.........
125
gravy for roast....
68
to preserve for winter..
132
103 parsnips, plain...
125
pot-pie..
boiled..
125
pie
fried ..
126
soup....
. 60, 61
fritters ..
126
stock for soups, French
66
cutlet..
126
stewed...
fricassee...
126
Verdigris, antidote for...
381
to preserve for winter.. 132
Vegetables, to cook.....
116 peas....
126
artichokes......
116
steamed
127
to preserve ti rough the
soup....
127
131
dried...
127
asparagus....
.... 116
127
toast...
potatoes, early, to cook.
127
soup ....
116
to preserve for winter.. 132
greens....
ripe, to boil....
127
hermetically sealed..... 117
mashed ....
128
beets, to boil...
... 117
preserve through winter. 132
fried...
123
beet greens..
boiled.
128
beans, to boil.
.... 117
fricasseed.
129
stewed
hashed..
129
baked..
baked....
129
Lima, dried...
.... 118
steamed..
Windsor
warmed...
string to preserve for winter
pumpkin....
129
broccoli...
118 radishes..
129
cabbage, early York..
118
to preserve for winter use. 192
boiled.....
118 rhubarb..
129
with meat.
118
hermetically sealed....... 129
hot slaw...
118 salsify patties
130
co d slaw...
.. 119
to preserve through winter. 133
chicken salad with cab
119
soup..
cauliflower, to cook.
cakes...
129
carrots ..
119 spinach...
celery....
119
squash.
130
132
winter ....
133
chicken salad, No. 1.
119
baked..
130
curled cress...........
120
hermetically sealed.. 180
corn......
120 tomatoes, to stew...
131
an excellent inethod
120
toast....
131
No. 2
120
hermetically sealed... 131
No. 8....
120
131
121
to preserve through winter 133
muffins....
plain boiled...
131
121
mashed.
131
succotash...
121 cellar..
133
to prepare for succotash
121 Venison, remarks on...
100
to cook..
122
roasted...
100
dried for winter.
mock, of corned b
90
hermetically sealed.
122
selected.
52
cucumbers....
123
......
steak...
111
to fry ....
123
stewed.
egg-plant, to cook, No. 1.
123 Vermicelli soup.
66
No. 2..
123 Vials, to cleanse .....
899
No. 3...
123 Vines, flowering, list of.
340
No. 4...
123 Vinegar, remarks on....
to bake....
123 tester, or acet-meter.
296
lettuce, Dutch method..
124 Vinegars flavored with -
No. 2.........
293
to serve in heads.
124 borage ..
mustard greens........
124 burnet..
294
130
130
122
100
124
294

444
INDEX.
16
298
12
17
295
18
18
hop....
blue...
20
20
18
20
293
17
16
18
19
401
282
silks...
877
329
Vinegars, flavored with
PAGE
PAGE
celery .....
292
doubtful colored prints......
cucumbers..
293
embroideries.....
21
Chili..
or lace curtains 23
cinnanion.
294
feather beds...
404
cloves...
294
flannels .....
17
cherry....
294
ginghams....
21
eschalot..
294
generally.....
flavored....
292
India muslins.....
garlick.
293
printed..
15
ginger
merinoes, colored
horseradish
295
delicate colored
295
mustard ..
293
brown ..
marjoram ..
294
printed
mace ....
295
scarlet...
nasturtium
293
mourning prints..
17
oyster ...
294
muslins, doubtful colors
16
onion
India.....
peach
293
Swiss ...
17
savory.
294
oil cloths....
405
Vinegar for souse...
295
prints with doubtful colors .. 16
soused fish.
295
fast
tarragon....
294
printed India muslins.
15
walnuts
294
delaines...
wormwood..
295
merinoes..
Vinegar from fruits...
281
ribbons ..
apple........
scarlet merinoes...
20
blackberry ...
252
22
currant....
281
sore mouth, for....
cherry...
281
thread lace to look like new.. 400
crabapple......
283 Wash, trees, fruit....
cider, see part 5, chapter
230 Washington cake...
177
gouseberry...
282 Wash veils ......
400
grape.
253 Walnut catsup ....
296, 297
peach..
281
pickles..
302
plum.
vinegar.
294
pear..
282 Wet gloves, to save...
402
raspberry..
Whalers' frost salve...
375
rhubarb..
282 Whey, nitre...
394
strawberry...
281
milk.....
394
whortleberry....
282
lemon ....
393
wine.....
394
Wafiles, American raised.
186 Wheat and Indian bread.
166
German
186 White chicken soup...
64
66 rich...
White counterpane washed.
good...
186
currant brandy.....
279
pound ...
186
wine.....
373
Warmed over, potatoes ...
129 White feathers cleansed.....
403
Warts, cure for....
383
fish boiled ............
Water of barley...
394
silks or feathers preserved white 404
for eyes....
382 Whitewash, superior....
399
of lemons..
394
common....
899
of toast....
394
White mountain cake..
177
Washing blankets.....
24
cup
bombazines..
23 Whips of cream..
black merinoes..
20
cocoa.....
152
lace veils....
400
and jelly.
152
brown merinves....
strawberries.. 151
blue
16
sillabubs.....
chintz with blue grounds 20 Whip grafting....
333
brown
Whooping co gh.
389
green
Whortleberries, dried..
270
red
catsnp....:
289
counterpanes....
hermetically sealed...
268
curtains........
jelly.....
366
delaines with delicate colors..
pie ......
plain...
vinegar..
282
colored ..
wine..
down ...
405 Wedding cake of 1818....
doubtful colored muslins..... 16 | Widgeons and teals.
282
281
156
24
76
174
151
20
20
151
19
157
272
179
U

INDEX.
445
PAGE
.. 107
.. 112
PAGE
274
275
275
275
276
118
Wild duck trussed..
roasted...
Windsor beans.....
Winter cookies ....
radishes ..
vegetables preserved
squash
Wine............
apricot....
barrel, to cleanse...
blackberry, No. 1.
No. 2.
black currant, No. 1.
No. 2
182
132
131
133
272
274
276
276
272
274
277
274
278
278
273
273
274
274
272
cherry
277
272
273
392
392
285
393
393
140
French.
Wine, raspberry, No. 2.
rhubarb, No. 1.....
No. 2...
raisins, No. 1...
No. 2.
No. 3...
sherry....
sweet currant...
strawberry, No.1..
No. 2....
tomato.........
whortleberry...
white currant...
and milk............
with egg mulled in it..
mulled...........:
with raw eggs for invalids.
panada for invalids......
pudding......
sauces for pudding...
sauce for venison.
whey...
Mrs. L.'s....
Woodcocks, roasted..
trussed....
Worms, infants troubled with
corn........
cut.......
strawberry...
tomato......
wire...
inch.
273
273
73
273
273
274
273
415
272
69
394
415
111
107
currant, sweet..
white.
red...
black, No. 1.
No. 2.
damson ....
elderberry, spiced..
flowers..
grape, No. 1....
No. 2....
No. 3.
ginger, No. 1..
excellent, No
gooseberry ...
mulberry
peach .....
parsnip....
red currant...
raspberry, No. 1..
277
388
277
351
275
347
277
353
275
352
351
Yellow dye for silks...
soda cake.........
277
273
274
409
.... 175


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