MA RAS EON A SS EN NON AOC CO™O}?7UC TOA a oD SNH ss) : SAMANSARASRNRANR AVA MIX ts A < OEE pte LE ID te; Yi ty Lee ge Yi YVvvy GH; VALLE Yea Ge CLE LESS ie a A SS we oe Yi Yi ZY tify ee are ae Yj, Lisiteg iy MN ts is jy Yi Vi SEY Yj NS ESR * S SO \ <« A < S A DN \\ A «X< \\ SAS \ \ \ «~ \ \ YC A nnNrl[ \ IMVy \S \ A : AXA : MARRS R RK KVR SRSA} mye RE WES ‘ SS SRSA RAEN SS AS SS x Aus} SORA WSR A « AX WSN : | NOOK SS AS WAV AS . RAY NS RECA SR WRASSs RRR NEVA REALE WRASSE RSS ASSN a ~~ RO YN <« THE = brary t of the Che L eee d & py bea} S tens vet oe y=rt aa Sand j=} = A ond aged Univers itiana uy McElwee is Get hy iat of North Carol ig book was presented Mar iff ee Op Gullerct oh Miss UNIVERSITY 00 0043589786 This book must not e taken from the Library building. oe : a : ahs om Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https://archive.org/details/practicalfancycoOOcar| PRACTICAL AND FANCY mOoOKk BOOK, FOR EVERY HOUSEHOLD. BY MRS. HIELEN. 1. CARLTON, A CAROLINA LADY OF TWENTY-EIGHT YEARS’ EXPERIENCE. PRESS OF COURIER-JOURNAL JOB PRINTING COMPANY, LOUISVILLE, KY. In giving my knowledge and experience for the benefit of YOUNG HOUSEKEEPERS, L have endeavored to express myself so simply that tf the directions are followed, any woman can be an expert in the culinary art and mistress of her own kitchen. M08, fd eee Statesville AN ae: PIAS TOR TENG Eo BREAD AND YEAST. PAGE. PAGE, Ses etnias? 4 Short Cakes: i... 5 GAB 8 Aunt Patsy’s Weastis.-,. tae a7 oh excellent.Buns 9 Peexet Books... Wee oe Loal- Cake that will: keep a a year 9 Quick Biscuit or Tea Loses Be Dreaktastpeols: 506, =item MUFFINS AND PANCAKES. Peewowers fs. 8... . 3°. 10° “Green Corn Pancakes. >... 25 Roterowrancakes ., . . 5. ntO eM Buckwheat Pancakesic-. to2.4,3 26 See eeakesture. so... 31 French Ege Toast . 4.3% so. te MEATS AND POT PIES. Beefsteak, Spanish style ... 11 To Roasta Turkey ..... 14 Mecrereakevocm Duck . <>). 11. To Boil-a Ham (>. 0... 14 Roast Beef . Mee eee ete ete. ch Col ry Ham i.e vole. Ge ES Chicken Layer io ie eee Delicious Wried? Hamicst 7 od. Sps Chicken Pudding and Eom 222" \To Bou Salt Mackerelcvniise 3a ta 5 nee redeemickene) ks, (12 “<8To Stew Oysters. ws.) aes 16 Men eeurerenmeda... ©. sy. 12 |i Roast Duck... 3 2) 8 ae L296 Pypuedeouicken 6.28) 132. To Clean Fish - 2. Ly perec.Chickeny*.):. 3.5.13 ‘Fried Fishiof any Rend vise. ‘7 Smothered Chicken .. . Dope Oc Bro, Oualsseeata: a Feb ae 16 Dressing for eee or Roast MOLE Sted Koss eke an) cic ome By Ghicken= 067 ‘ 14g hoslrysOysters: (a0. ecs othr meses he SIDE DISHES. Buoauettes Of Cold Meats’.s- .. 18° ~ Fish. Muddlé 4" y-.2% 2 tou mereerny Croguettes: Ja... Loe salmon al Gratin. “ests. et 10 MaKe OASt6, els. 1% as oes hoes “CHICKEN. Salads ise ene. on GCM DOCIN Oars sue es eto Oe and Wich Wes Vota Oo PEEP SECOITAWS. 5 So. ss tse «19 VEGETABLES, Siifted Tomatoes “<<. ' «34020 /5Cold Slaw -..; (ati deere l eireamed Potatoes:. 4... . . 20° ) Cubdmienseick ecm 30 Sliced Cucumber Pickle . . . 28 Virginia Mixed Pickles. . 30 Mangoes—to Stuff... ..... 29 “German Pickles Ta ge Mixed Pickle . wo". 3°". 3. 29. “Sttawberevaenced 32 Pickling, Cabbage swe sales 29 HINTS ON CANDY MAKING. Molasses Candy. . 4... . « . 32° A Delicatecintte Coniectionms 344 Brown Sugar Candy. ... . 33 #Pasteforthefollowing Candies. 35 Cocoanut Candy. 2... «+. 533, Creams Wala) em ie 36 Marshmallow Paste ... . . 34 Coloring Candies 35 Butter Scotch . .%47.i0. (. 3 2°34") ease Carey 35 Cream ‘Candy ss 0°. 06.2.0. 33 0 A ee 36 HOW TO MAKE ICE CREAM. Ice Cream, Philadelphia, <>, 37 | @@harlottess. ecco. 2s 41 Banana Ice Cream. . . .. . 38 Charlotte Russe No.4. 41 Chocolate Ice.Cream..%.).. 2937) | W nippedne came sae 42 Tutti Fruit 4° 004. . Solseay ee GO ree ees (Delicious) . 42 Peach Cream . . *. Jy dj. aus 39 voeebeliy an pene saree 42 Strawberry Cream. ..... . 38 Prune Float (For Dessert) 43 Pineapple Cream ....-.-. 39 Strawberry Float : 43 Orange Ice. (os). eae ce, 2 9 Oe eee 44 Heemon H.Ce ooo is «2 + + 139 >) PeacheMernnguies 43 Variegated Ice Cream .. . . 38 Macedoine of Fruit ; 44 range Delicaty'4. Gn 2% - » 40 Strawberry Blanc Mange. 44 Judge Peter’s Pudding. . . . 40 Peach Blanc Mange . . 44 Plain Charlotte Russe . . . . 40 Chocolate Blanc Mange 45 Charlotte: Russe Noc2 mesos neat WINES, HOW TO MAKE, (onrrantsyy Ine, os ae . 45° Tomator wines 45 BLOmMaAtO OO YrU Ls SS weeterotato custarm 49 INDEX, a7 PRESERVES. PAGE, PAGE, Watermelon Rind Preserves . 50 Quince Preserves 51 Breseoertescrves..’, . . .°. : 50 Fine Pear Preserves. . 51 Peach Preserves No.2 ... 50 Goose Plum Preserves . ore 2 Preserved Strawberries .. . 51 Green Grape Preserves. . . . 52 MARMALADES AND SWEET PICKLES.” Peach Marmalade. ..... 53. #&Very fine Grape Sweet Pickle. 53 Apple Marmalade. ..... 53 Sweet Cantaloupe Pickle. 54 Strawberry Marmalade. . . . 53 Green Cucumber Sweet Pickle, 54 PUDDINGS BOILED AND BAKED. Pudding, Roly Poly... . . . 55 French Rice Pudding 58 Sauce for Roly Poly .. . 55. yA Delicate Tea.Dish’. 59 Tapioca Pudding with Cocoanut 56 Canned Peaches for Tea 59 Transparent Pudding ... . 56 Chocolate Cream poe gine Sauce tor Pudding .....-.. . 56 PColdtoriles wae erat. 59 Brown Bettie... Sava 50. Combination Roly. Poly 60 Sweet Potato Pudding ise 57 sponge’ Cake Puddins. 60 Mucenmotmruddings,.. .. . +57 Rice Raisin Pudding. . .. .. 60 Fairy Butter Sauce .. . 58 Cocoanut Custard Pudding. . 61 Plum Pudding (Delicious) . 57. Strawberry Sauce for Pudding 61 Bread Pudding with Cocoanut 59 Baked Apple Dumpling 61 Plum Pudding No.2 ... . 58 Pineapple Pudding 62 Sauce for Plum Pudding . . . 58 Souffle Pudding... 62 CAKES AND CAKE MAKING. PreaanCr Cake dnt 06 Gee. 5 oy os 645 Caramel: Cake). 70 Fruit Cake No.1 ... . - « 63 #£xWhite Layer Fruit Cake 70 Vanderbilt Fruit Cais (Deli- Layer Cake Nor2. tos ETO CHOUG) seh ae as ea oe 04a lady: Cake*(Neversearis)s . 171 Silver or Bride’s Cake aie ves aah | Nut Cake te fica ean aenrn 71 PEO AKC ee ah Si ae) Lagi te ode 63 . Silver Layer Cake . 72 Harlequin *Cake (Nice and White-Fruit Cake: phe Denier iimiasce solv ese apO4 me beuit, Cake: Nog ne Weei@ream Cake. i... ... + . 65 -Sponge Cake 72 mtciiocolate Cake: . 0 6. sos) a 66 Silver Cake No.2. . i Wunite Cake: No...1 2. ¢ . <..66—° Lafayette Gingerbread (Fine) 73 @peoanut Cakes... % 0...) 06. Cup Cake 74 EOUbeMCAke J... %i5 ais ss 67. Cream Puffs . 74 Maieelalies ets aes se 07") Ginger Snapse eat 74 Delicate. Cake 4.5... .. « 68 - Confectioners’ Icing. 75 Sponge Cake .........68 Icing a Cake ; nis Layer Cake. ....... . 68 Ornamenting a Cake . 76 Angel Food - Se 5 60 ace: Léaves, Embossed Th White Sponge oak ereraetet 69 Cup Cake No.2. . 77 Nugat Cake (Nugar). «. -.. 69 Lemon Filling for Cup Cake 77 6 INDEX. PAGE. PAGE. Apples ahort, cake. a. 76. Frméappléeth oll (ice aes 70 Strawberry Short Cake . 77. -PlainGake sec ~ 9 Jumbles No. 1 : 78 Chocolate and Cocoanut Jum- Jumbles No. 2 78 bids 2, 78 Jelly Rolls 79 Cocoanut Balls (For Fancy Dish) 79 MISCELLANEOUS. Cream Sponge .’... «+ ,0« Ol. Borax, ands Pummetizeas sugar Cream for above 81 loT ASOMISh oases fa ates eee. Potatoe Au Gratin . 82... Hintssonsbl égleas eee er pe OO Pickled Nasturtions . St. Foros eee ee eae Rains. ©. eltuce saaladec pele a eel an 81° Porta Cougars. cee Cold Hominy Pudding. . 82... TosBreven ta velO cn are eens Summer Squash... . 82. StresCure tora hetonmae sens Mock Macaroni. . 82 Remedy for Chilblains. . .-. 95 Corn for winter use 83 To Clean Furniture “: . gi CornsCoffee : ~: ; 83 To Remove Bruises from "Fur. Beautiful Pyramid of Fruit . 83 nittre a. SSE R he QI Novelty Dish . | Paty Kia? 84 Lamp Chimneys _ Bes gI Pineapple Jelly Seay . 5 04° Fo URemoyerine Yellow Coat Combination Blanc Mange . 84 from: Knit ang lesen. anol Pineapple Preserved . 85 Cement to Stop up Cracks in Pickled Cherries . 85 thé Hearth or Fireplace . . 92 Nectar—A Temperance Drink, 86 To Mend Lamps which have Macaroni . > je Saas SO become Loosened in the Spanish Cream . 86 DSOCKEt YS [hi geteeue ee enue teks Om Jelly for Spanish Cream 87 To Take Ink Out of a Carpet. 92 Sardine Sandwich . 87. To Draw Out Kerosene Oil from Egg Sandwich . . S37 a Carpeting. weer. ate monet 2 What to do with Si ale Bread . 87 _. Usesvof- Saltese eerie eee Oe Spanish Fritters . 88. Walue of Salter es aye? Bell’s Biscuit : 83°. BedsBugs eee 93 Mock Oyster Corn. . . 88 To Exterminate Red ay Black Cranberry Poultice for Erysipe- ALS iatreaes 2 Pai cd 93 PEST ces oe ag ee ee 88 To Painta Floor Be . 94 Never- Failing Choleta Cure 89 => Plush Garments—to Put Away, 904 Infallible Catarrh Cure . 90 Labor Saving Soap .. . 93 BREAD AND YEAST. LIQUID VEAST. Take handful of hops and some broken ginger, tie up in a cloth and boil to a strong tea; let stand to cool without strain- ing ; then stir in two tablespoonsful sugar and one of salt, and add yeast previously dissolved in warm water; bottle, after stirring in four boiled potatoes mashed; smooth with a silver fork ; shake well and set in the cellar if for summer use, or in the kitchen for winter. | : Set the rising for bread by making a stiff batter of the liquid and flour; set in a warm place to rise; in making the bread, make a hole in the center, pour in a little warm water and stir into a sponge; add one spoonful of lard, a little sugar, one egg and salt; stir well, then pour in the yeast, knead well and set to rise. AGN Bee Aces Y’Sey BASIE One handful hops, tied in a cloth, and boiled with six potatoes until they are done; just cover well with water. Take one quart flour and sift it, letting the water remain in kettle boiling until potatoes are peeled and mashed fine. Pour this boiling water on the flour, leaving the potatoes in the bottom of the crock; stir and beat. well while adding water to scald the flour well. Soak one cup of yeast, and when the batter gets cold, stir in the yeast and set in a warm place to rise until next morning ; stir yeast in late in the evening. In the morning it will be light; then stir in meal to make out in crumbs, Use in making bread two spoonsful yeast, soaked in warm water until (7) 8 PRACTICAL COOK BOOK. soft, then stir in flour for a thick batter and let rise to a sponge; use this quantity for two quarts flour, making in the same way as above. POCKET BOOKS. Two quarts sifted flour; one pint sweet, warm milk; one-half cup lard and butter mixed; one-half cup dissolved sweet yeast; one tablespoonful sugar ; little salt. Put the flour into a bowl, make a hole in the center; take a dish which holds a quart or more, into which put the warm milk, melted butter and lard, sugar and salt; stir this well together and pour in the center of the flour. Cover with a pan or cloth, and let stand until morning ; then mix well together, and set in a warm place until very light; knead it and roll out and cut with a glass; put piece of butter in the center of each roll, fold the edges together and put into pans to rise. When light, bake in a quick oven. QUICK BISCUIT ORsTEA®EOAE, Save from the baking a small piece of dough, size of an egg ; keep it in something close, or just drop in a tin of flour, so that it will not spread. Warm slightly a pint of milk, dissolve the dough in this, thicken with flour as thick as pound cake batter; add one tablespoonful lard, one of sugar, half teaspoonful salt ; set to rise. When very light, mold into biscuit, let rise again, then prick and bake them. Have the flour you use slightly warm. SHORT CAKE. One quart sifted flour; one pint thick, sour milk; one and a quarter teaspoonsful soda, one-third of salt; six ounces of lard and butter mixed. Put the flour into a bowl; put the milk in the center with the dissolved soda, which dissolve in a spoonful warm water; add butter and lard, salt, and stir to a cream with the hand; stir well before mixing in all of the BREAD AND YEAST. G flour; now mix all the flour quickly into a smooth mass; flour the board and roll out one-third of an inch thick. Cutin cakes and roll out in saucer shape and bake in a quick oven. Split and butter while hot, and pile one on the other. EXCELLENT BUNS. Two teacups of sugar, two-thirds cup butter, two eggs; beat these well together ; add one pint sweet milk and one good lively yeast cake softened by water, and flour sufficient to make a soft sponge. Set where it will keep warm. Next morning knead in more flour and let rise again, then mold into biscuits, and when light, bake in a moderate oven. s BREAKFAST ROLLS. Rub into a pound of flour half teacup of butter; add half teacup of sweet yeast softened in warm water, a little salt, and sufficient warm milk to make a stiff dough. Cover, and put in a warm place to rise, which will be light in two hours; then make into rolls. They will bake in a quick oven in fifteen minutes. LOAF CAKE THAT WILL KEEP A YEAR. One pound of risen dough, set in the morning; use no grease in mixing; mix as for bread. One pint of sugar, one half-pint each of lard and butter, one small cup molasses, two eggs. Mix lard and butter and sugar with the dough to a light cream with the hand; then add the eggs without beating and stir well; next the molasses; one teaspoonful powdered cinna- mon, one of cloves, one of allspice, one nutmeg. When well mixed, add quarter-pound seeded raisins, quarter-pound cur- rants, one-eighth pound citron, one whole lemon chopped fine ; dredge the fruit with four. If dough is not quite stiff enough, 10 PRACTICAL COOK BOOK. add flour to make it like fruit batter. Lastly, stir well into the batter one tablespoonful Royal baking powder. Set to rise for half-hour and bake in a well-heated oven one hour and.a half. This loaf must be baked in a cake-pan holding two pounds. MUFPFINS AND PANCAKES. POP OVERS. One pint sifted flour, one pint sweet milk, one tablespoonful of melted lard or butter, and a little salt; two eggs. Stir the ‘flour into the milk and lard to a smooth batter. Beat eggs well and add to the mixture. Have the tins well greased and heated ; fill half full and bake twenty minutes in a quick oven. POTATO: PANCAKES: Twelve potatoes, three heaping tablespoonsful of flour, one teaspoonful baking powder, half teaspoonful salt, two eggs, two teacups boiling milk. Wash and peel the potatoes, grate them in water (which keeps them white), then drain off water and pour on them the boiling milk. Stir in eggs, salt and flour mixed with the baking powder, beat well and bake like any other batter cakes. FRENCH EGG TOASL One cup sweet milk; let it come to a boil and thicken with corn-starch and cook until thick as cream; put in a pinch of salt. Have prepared two hard-boiled eggs; chop the whites fine and stir in the sauce; grate the yelks. ‘Toast the bread a nice brown, dip quickly into hot water, lay on a dish and pour MEATS AND POT PIES. 3 over each slice the sauce, and sprinkle with the grated egg. PNICe. WHEAT CAKES WITHOUT EGGS. One pint sour milk, one teaspoon soda, one tablespoonful melted butter, one and one-half pints of flour; salt. Mix by stirring the soda into the milk until it foams, then add the butter and flour, and last of all one tablespoonful of molasses. If you try them you will find them delicious. Perel SS) AUN ID POU PIES. BEE STEAK, SPANISH (STYLE: Lay a slice of round steak, rather more than an inch thick, on a pie-dish; add water enough to steam well and baste with, and bake thirty minutes. Take from the oven, and cover witha layer of sliced, chopped onion; put back into the oven until the onion is done; take out and cover with a layer of sliced tomatoes; set back until the tomatoes are done. Now sprinkle over all two tablespoonsful grated cheese and bits of butter, and let it brown. Attention must be paid to basting, and keep » covered while cooking. } BEEFSTEAK, MOCK DUCK. Take an inch thick slice of good round steak, in one large piece; make a dressing of bread crumbs, butter, pepper and salt, with two hard boiled eggs and a little onion chopped; the juice of one lemon; spread thick over the steak, roll up tight, bind with a thread and lay in a baking dish with sufficient 12 PRACTICAL COOK BOOK. water to cook done. Baste often, adding bits of butter. Serve for breakfast sliced like ordinary steak. ROAST BEEF. Parboil a good roast of beef until tender, then make deep incisions over it and fill with a nice dressing. Pour over the gravy with bits of butter, pepper and salt; dredge with flour and bake brown. | ' CHICKEN LAYER PIE. One cup cold, boiled rice ; one chicken stewed and cut fine ; one pint sliced tomatoes. ‘Take a pudding dish, line with layers of rice, chicken and tomatoes; butter, pepper and salt; continue in alternate layers until the dish is full; pour over the chicken gravy, dredge with flour and bake half an hour, CHICKEN PUDDING AND CORN. Cut up ‘to stew one good sized chicken; when tender, cut up fine; season with pepper, salt and butter. Turn this into a pudding dish, with one quart of grated corn, three eggs and one pint sweet milk ; lay on bits of butter, dredge with flour and bake until done. CHICKEN CREAMED. Cut up two spring chickens and stew until tender, adding pepper, salt and butter; just before serving turn over it one cup of cream, thickened with flour, a lump of butter and two sprigs of chopped parsley; let boil up once and turn into a tureen. MOLDED CHICKEN, Boil one or two good-sized fowls; strip from the bones and chop fine; reduce the chicken water to a cupful (leaving it to cook down after the chicken is done). Take the meat and MEATS AND POT PIES. 13 season highly with mustard, celery seed, four hard boiled eggs, chopped fine, pepper, salt, and the juice of one lemon; pour over the broth and mix all together; put in a mold, turn over it a plate and put on a weight to press firm; slice cold for lunch or tea. BROILED CHICKEN. Take nice young fowls, split down the back and flatten with an iron; lay in a baking dish, butter well, sprinkle over flour, pepper and salt; then pour over it one cup and a half water and vinegar (mixed) ; cover with a dish, set into the oven and cook until tender; remove the cover and brown. FRIED CHICKEN. After dressing the chicken, wash it off nicely. Cut off the wings, thighs, and cut out the breast bone and divide into two pieces; cut the neck off and separate the back; throw into cold water and wash well through three waters. Now salt down and set aside until cold. Have a skillet ready on the fire with one good tablespoonful of lard; when hot, roll each piece of the chicken in flour, pepper it and lay in the skillet. Turn over a pan to cover, fry slowly until a light brown, turn over and brown the other side. If you wish gravy, put in a little water and bits of butter and a spoonful of cream after lifting the chicken. Toss about until brown and pour in a dish. SMOTHERED CHICKEN. Clean and wash two nice spring chickens, split them down the back and flatten the breast bone with a rolling pin, salt them and set away until cold. When you are ready to bake them, place in a skillet, sprinkle over pepper, bits of butter and dredge well with flour; pour into the skillet sufficient water to 14 PRACTICAL COOK BOOK. steam them done. Cover over and steam on top of the range. When quite tender, baste again with butter and flour and gravy ; uncover and set inside the oven and brown nicely. TO ROAST A TURKEY. Cut off the head and hang up to bleed well. Do not scald, pick dry nicely. Now draw out the craw and wash thoroughly clean. Do this the day before wanted. Salt down and put in a cool place. Give it one hour to boil in a large pot of water, if young. If two years old, a longer time will be required. Tuck the legs down where you have made an incision and tie together with a thread. When tender, make a nice dressing and fill the body; dredge with flour, butter, pepper and gravy, and roast brown in the oven. DRESSING FOR TURKEY OR ROAST CHICKEN. Take cold light bread and a corn dodger and crumble to- gether well. Season with pepper, salt, butter, three hard- boiled eggs crumbled, celery seed, and mix together dry. Use no water, this makes it heavy. Take up into balls, pressed to- gether, and fill the inside of the fowl, laying a good-sized ball outside the neck part; fill until plump and firm. If you wish to stuff with oysters, stew them first and mix with the dressing, half and half. TO BOIL A HAM. First cut off the hock firm and smooth, then wash and scrape well, cutting off any fragments. Place the ham in a, large tin boiler, cover weil with cold water, and boil steadily from four to five hours, according to the size. Turn over once or twice while boiling, try it with a fork and if tender all through, take off and leave in the water until cold. This MEATS AND POT PIES. {5 keeps all grease from running out. Remove the outside skin and dot over with black pepper. TO BAKE A HAM. After boiling the ham in the usual way, and when quite cold, lay itina large pan. Beat up the yelks of three eggs, grate a pint of bread crumbs, brush over the ham with the yelks, sprinkle over the crumbs, pepper and salt. Another layer of egg and crumbs until an inch thick—egg on top of all —set into the oven and brown a few minutes, lay on a broad dish and garnish with sprigs of parsley. At the hock end lay under a nice bunch of bleached celery. ; TO FRY HAM. _ Cut the slices thin from the thick side of the meat, trim off the edges and wash off. Lay the pieces into a broad skillet made quite hot and fry ‘slowly until brown on one side, then turn over and brown on the other. Now dish up ona meat dish and pour immediately into the skillet a little cold water, stir the grease and water together until a rich brown and pour over the ham in the dish. DELICIOUS FRIED HAM. Cut the slices thin, pour over them boiling water for a few minutes; now dredge each piece with flour and lay in the skillet, fry slowly until a nice brown on both sides. Have a cup half full of vinegar and one large tablespoonful of butter melted together on the stove. As soon as you lift the ham on a dish, pour over the sauce. TO BOIL SALT MACKEREL. Freshen the fish over night, laying it flesh side down in a large vessel of water. Next morning turn off the water and 16 PRACTICAL OOOK BOOK. pour over fresh water; when ready to boil place in a vessel and cover well with cold water, boil steadily for twenty minutes, slip on a broad dish, cut off head and tail, lay them on the back, and pour overdrawn butter. Send to the table hot. TO STEW OYSTERS. Get the finest fresh oysters; drain off the liquor, leaving the oysters in a bowl or pitcher; put in a deep vessel the liquor, one quart to a gallon of milk according to the quantity of oysters you have; season with pepper, salt and butter ; roll the butter in flour first and drop into the boiling milk; when it boils drop in the oysters, and when shriveled lift out at once, pour into a deep covered tureen ; serve in bowls or soup dishes with crackers, pepper sauce and pickles, with coffee. ROAST DUCK. Select two nice canvas-back ducks, and pick and dress them nicely, cut an incision near the pope’s nose and draw out from the craw, wash clean and lay away in salt over night. If tender young fowls they need not be boiled; lay them in a deep pan with one pint of water, cover them closely and set inside a slow oven, and stew one hour; then take out and fill them plump with a nice turkey dressing with the addition of one chopped onion; baste well with the gravy, bits of butter, pepper and dredge with flour, set back uncovered into the oven and roast a nice rich brown. TO BROIL QUAILS. Pick the birds nicely without scalding, singe off the fine hair, split them down the back and flatten the breast bone. Have your griddle iron over a bed of hot coals; tie up a ~ good lump of butter and lard ina cloth and baste them often a. A “ - ~ ’ ' — ~- oe - « eg gene tem — . 7 . * “ ; ¥ ) ae eee a aa n/ cneinine : " i i mg i a LAL LLL LA A AL ~~ 7 ~ ™ a eA At te ee - lt CT A i AOC AT - r N i A a a a a ge - . 7 . = —————————— ni anime \ ‘ seca teas nant tent ae ere eit ee a ER AE —— ee 7 - rad aS 2 -- is Ng nn ee —— ne — A a a RI a en ap ecg Arena trl el Nl : < 2 Oe ee en a a re ’ ~ y EE — ane ——— ’ & ' A CO At See “ ' ' a a ee Te — _ = : a - ial : . ‘ - « - ; ; ' 7 bo te = ; : a a eae er ee ena ~ = ee te $3 e~ ed | a a ee el eee i] a . ’ i : e ae 2) ae fate : ’ Nee q é a ne ’ . » — “Lelio a vr Ty ay MEATS AND POT PIES. lpg while broiling. When you first put them on turn down the breast part, turn over once or twice so as to get them well done on both sides; pepper them and pour over drawn butter. You can lay each bird on a slice of buttered toast if you like. This is a breakfast or tea dish. TO CLEAN FISH. Pour boiling water over the fish and see how nicely the scale will come off; split down the back, cut off head, fins and tail, wash well in three waters and salt away ready for use. FRIED FISH OF ANY KIND. Cut the pieces in squares, roll them in sifted meal, lay them in a pan of hot lard and fry a rich brown on both sides. , PEO PN SU HCA ICs Take a nice rump steak—do not wash it—trim off all the skin, lay it on a board and take a sharp bread knife and hack it on both sides well; have your skillet quite hot with two large tablespoonsful lard ; now dredge the pieces well with pepper and flour and lay them in the skillet, turn over a cover and fry a nice brown. Uncover and turn over the steak; when brown on both sides lift out on a dish and drop in a good piece of butter and little water, toss about until thick, and pour over the steak. Sprinkle salt after the steak is done. If done before it draws out the juice. POS Y Ovo LE RS: Select nice, large, fresh oysters, drain them through a colan- der. Have ready a panof beaten yelks of eggs, and rolled crackers; pepper and salt the oysters and dip each one first in egg then in cracker crumbs, then in sifted meal. Have the pan 2 18 PRACTICAL COOK BOOK, quite hot with a liberal quantity of lard, fill quite full, laying each one separate. Fry a nice, rich brown, lift with a spoon and cover over in a deep dish. S11 DEEDS ae. CROQUETTES—OF COLD MEATS. Cold beef, mutton or chicken, chopped fine; two hard boiled eggs, one cracker rolled; season with pepper, salt and butter ; mix well together with one raw egg into little balls, and bake in the oven. HOMINY CROQUETTES. A cupful of cold hominy, a tablespoonful melted butter; stir hard, moistening with a little milk; beat to a soft, light paste; add teaspoonful white sugar, and lastly, one well-beaten egg. Roll into balls with floured hands; dip in beaten eggs; roll in cracker crumbs and fry in lard. TOMATO, TOASTS Toast the bread; have a cup of stewed tomatoes; spread each slice with butter drawn, then with tomatoes; lastly, a cup of hot milk; cover inatureen. A breakfast dish. MINCED BEEF, Three, pounds of chopped raw beef, five. soda crackers rolled fine,-two eggs well beaten, pepper, salt, three slices chopped bacon, one-half cup milk; mix all well into a loaf; bake two hours slowly; cover over with a dish for half hour, pe Sh SIDE DISHES 19 then remove and bake until done. This is sliced cold for lunch or tea. CHEESE STRAWS. Half pound sifted flour, quarter pound of butter, quarter pound grated cheese, salt, pinch mustard (cayenne pepper)—a Mittle. Mix well together and bind, with two raw eggs. If too dry add a little water; knead well and roll out to a quarter inch thick. Cut into strips like straws, five inches long; lay in baking-pan and brown delicately. FISH MUDDLE. Take any kind of fresh fish, cut in pieces about three inches long; sprinkle salt, red and black pepper on each piece; cover the bottom of an iron pot with small pieces of fat meat, put on a layer of fish, a layer of crackers or stale bread, a little chopped onion; alternate the layers, cover with water and boil until done. Fine. | SALMON AU GRATIN. One can salmon, one cup drawn butter, two tablespoons bread crumbs ; remove bones from the salmon, stir in the butter, season to taste; add juice of half lemon. Pour into a baking dish buttered, bake covered ten minutes, uncover and sprinkle bread crumbs on top and brown. Serve with sliced lemon. Very good. CHICKEN SALAD. Allow four good-sized boiled chickens for twenty people. Cut the meat fine. One quart chopped celery for this quantity,. one pint chopped pickle, eight hard-boiled eggs. Season first. the meat with pepper and salt, then add celery, pickle and whites of eggs chopped fine. Make the dressing next; mash smooth the yelks, melt half cup butter and stir the mustard into 20 PRACTICAL COOK BOOK. it; then add the smooth eggs and stir very light; then thin with good vinegar until as thick as cream, stirring all the time. Pour over the salad just before serving and mix well. Garnish with sliced pickle and egg. EGG SANDWICH. Six hard-boiled eggs—using the yellows only—minced fine. Butter slices of nice light bread, cover with the egg, seasoned, and grated ham. Fold two together. Nice for tea or lunch. VEGETABLES. STUFFED TOMATOES. Take round, smooth tomatoes, cut off the top and scoop out the inside; make a filling of bread crumbs; pepper and salt the inside meat and juice of tomato; stuff the tomato-cup full, lay on bits of butter on each cup; set in a dish, place in the oven and bake like apples. When done, remove each to a dish with a spoon, COLD TURNIP SALAD: Grate raw turnips, season with pepper, salt, celery seed and alittle vinegar. A nice relish for any kind of meat; similar to horseradish. CREAMED POTATOES. Slice, quarter of an inch thick, nice potatoes and throw them into water; take them out and put into a vessel with just water sufficient to cook tender; season with pepper and salt; just before serving, turn over them (after draining off all water), _ one cup cream thickened with flour rolled with a tablespoonful SWEET PICKLE AND SAUCES, 21 butter, and boil up onceand serve. If parsley is liked, the flavor will be improved. | COLD SLAW. Cut the cabbage very fine, put into a bowl and season with salt, pepper and a good pinch of mistard; set in a cool place. Sauce: One cup vinegar, half teacupful sugar, a teaspoonful flour made smooth in a little water; let this boil until it begins to thicken; draw back and stir rapidly into the sauce the yelks of three eggs; after it begins to cool, mix with the cabbage. Slice hard-boiled eggs for garnishing. Sweet Pickle and Sauces. GREEN GRAPE SWEET PICKLE. Gather the grapes when half grown, pick from the stems, put them in slight salted water, let them stand covered twenty-four hours, pour off the salted water, and cover with fresh water, changing several times during the day. Put them next into strong alum water and boil gently until yellow, then turn them into clear boiling water, and take out and throw into clear water; weigh four pounds of fruit, two of sugar; spices to taste, vinegar to cover well; cook the fruit until clear in this syrup. Put into jars and tie up securely. PEAR SWEET, PICKLE. Take the pears and peel them, leaving on the stems; put them on in a kettle of water, and when it begins to boil, put in one teaspoonful of soda; cook in this soda water until tender ; 22 PRACTICAL COOK BOOK. take off and throw immediately into cold water. Now weigh seven pounds fruit, and four of sugar, one quart good vinegar, spices to taste, one lemon sliced; put on the fire and cook without breaking the fruit until soft ; boil syrup down and pour — over; seal up for further use. PEACH SWEET PICKLE. Weigh seven pounds of nice peeled peaches (yellow or white clings), four pounds of sugar, one pint of vinegar, spices to taste ; put all into a kettle and boil the fruit until soft enough to pierce with a straw ; put into the jar and boil syrup down thick; pour over and seal. GREEN TOMATO SWEET PICKLE. Gather the tomatoes; wash them and slice in quarter inch slices; soak two days in salt water and two in fresh, changing several times; weigh them, and for five pounds, two of white sugar; put the tomatoes, after soaking in fresh water, into a strong alum water and boil until green; change them into several clear boiling waters, then proceed to preserve them with the usual spices. CRANBERRY SAUCE. These proportions never fail. Three quarts of cranberries, two quarts white sugar, one quart of water; wash the berries and pick over carefully; put all together in a brass kettle and stew until a thick sauce, which will require an hour’s boiling. Put in jars and tie up tight. TOMATO. SAUCE. Pour boiling water over a gallon of tomatoes, slip off the skins, slice thin and boil until well cooked; mash through a colander; take the pulp and juice, weigh four pounds, two JELLIES AND JAMS AND CORDIALS. 2 pounds sugar, one pint good vinegar, cloves, allspice, mace and cinnamon broken in small pieces; put on the fire and stew all down to a thick sauce. Jellies and Jams and Cordials. PRUNE JELLY. Prunes are easily digested and acceptable to a weak?stomach. Stew slowly two pounds of prunes in sufficient water to cover, and cook until soft; then drain out the fruit, leaving the syrup in the kettle; into the syrup put one cup white sugar and half box of gelatine (previously soaked). While this is sim- mering, stone the prunes, and return them to the kettle and simmer all together ten minutes, and pour into wet molds. When cold, set on ice; eat with cream. . APPLE JELLY. Wash and cut up the apples, about one peck; put into a kettle and cover well with water, and stew until well done; pour into a jelly bag and hang up to drip; do not squeeze. Measure . two quarts of juice, one quart white sugar, dissolve well; now put over the fire about one quart at a time, and ten minutes’ hard boiling will turn out nice, firm jelly. As soon as it hangs from the spoon, take off at once. BLACKBERRY JELLY. Gook the berries well, pour into a bag and drip well, squeez- ing well. One quart juice, one pound white sugar; dissolve D4 PRACTICAL COOK BOOK. well; put on the fire and and boil steadily until it forms a thick jelly. | BLACKBERRY JAM: Pick over the berries, mash well through a colander, throw- ing away seeds and cores; weigh the pulp after mashing. To twelve pounds, three pounds of white sugar; put the pulp (without sugar) on the fire, and when it comes to a boil, stir well into it one teaspoonful soda and boil three quarters of an hour. Now add the sugar and stir through it well, and cook down thick and seal up. This keeps well, and is the finest of jam. BLACKBERRY CORDIAL. Boil the fruit and strain; for one gallon of juice, add two pounds broken loaf sugar, allspice and cloves, whole; boil all for three quarters of an hour; take off, and when cool, add one pint of good brandy; bottle and seal. STRAWBERRY CORDIAL. Pick the fruit over, put into preserving kettle and boil until the juice is well extracted; take off and strain through jelly bag. For two quarts juice, allow one pound loaf sugar; use allspice and cinnamon for flavoring; boil half hour. When cool, add one pint good brandy. VARIOUS SIDE DISHES. hS Or VARIOUS SIDE DISHES. CHEESE OMELET. This is a nice supper dish. Butter the bottom and sides of a pudding dish, and cover the bottom with thin slices of good cheese ; on this put a layer of broken crackers, and season with salt, pepper and butter; alternate these layers, When ready for the oven, pour over all a cup of sweet milk, or enough to nearly cover the whole. Bake until a light brown, and serve hot. POACHED: EGGS. To poach eggs nicely, lay muffin rings in a spider of hot water, which has been salted; break each egg ina saucer and slip into the rings as you break one. Lift them out with a spoon or turn over the pan in your dish. x 2 GREEN CORN PANCAKES. Take five ears of corn and grate into a crock, saving all the milk from the cob; add two eggs, one cup sour milk, one-half teaspoon soda (dissolved), flour enough to thicken to the consist- ency of batter cakes, Salt; fry in lard. CHARLOTTE. RUSSE. ~One-fourth box of gelatine; cup of cold water. Line a mold with thin slices of sponge cake. Whip one pint of thick, sweet cream, and when stiff beat in half cup pulverized sugar and one teaspoonful vanilla; dissolve the gelatine, which has been soak- ing, in one-fourth cup boiling water; pour this into the cream and stir from the bottom until thick and well mixed; pour this 26 PRACTICAL COOK BOOK, mixture into the cake-lined mold, and set on ice several hours. If for tea, make early in the morning; if for dinner, prepare the night before. BUCKWHEAT CAKES. Set a batter the night before, according to the size of the family. Use one cake of yeast (previously soaked), one table- spoon of molasses, one teaspoon salt. Set to rise in a crock; add when mixing one handful meal and warm water; beat into batter in the morning two eggs and one teaspoonful baking pow- der just before frying. Light and nice. (Buckwheat one quart. ) OVSTERSPIE Line a buttered baking-dish with nice pastry or broken crackers, and place on it a layer of fine oysters. Rub two tablespoonsful of butter smooth with as much flour, and place ~ small bits over the oysters. Sprinkle with pepper and salt ; follow this with another layer of oysters, dotted with butter and seasoned as before; pour in enough liquor to nearly cover, and lay on top a nice pastry. Bake until a delicate brown; rub over with a little butter and serve hot. ORANGE FLOAT. One quart of water, the juice and pulp of two lemons, one cup of sugar. Let this come to a boil, and put in four table- spoonsful corn starch dissolved in milk. Stir it continually until it boils ten or fifteen minutes. Take off, and when cold, pour over four or five oranges that have been sliced thin, and put the beaten whites, flavored with sugar and vanilla, on top. LEMON SAUCE. Yelks of two eggs, one tablespoonful corn starch, one table- spoonful of butter, two tablespoonsful of sugar, three-quarters of VAKLOUS SIDE DISHES. QT. a pint of boiling water, the grated rind and juice of one lemon; beat the eggs, corn starch, sugar and butter together; add the boiling water and stir over the fire until thick. Take it from the fire and add lemon juice and rind. BERRY TART. Sprinkle the bottom of a pie-pan with sugar and a little flour (thickly) ; then a layer of cranberries sprinkled with sugar, or, if sauce is used, omit the sugar; add a little water and cover with a nice pie-crust. When done, turn a plate over the top of the pie and whip it over quickly; the pie-crust will be on the plate, crust under, and berries on top. Make an icing as you would for cake, spread over the cranberries, and set in the oven to harden. It is very nice. WHAT A LEMON WILL DO. The next time you think you have done with a lemon, just dip it in salt and rub your copper kettle or stewpan. . You will be surprised to find what a brilliant surface you obtain, if you rub instantly with a dry cloth. You can polish all brass-work by the same means, every stain disappearing as if by magic. If boiled where the odor of fish or onions remains ina kettle, it will remove it at once. 28 PRACTICAL COOK BOOK. PICKLES AN DeeAwi Sea: CUCUMBER PICKLES. Get about two hundred small cucumbers; put them in a stone jar; put over them one pound of coarse salt; pour boil- ing water on them, enough to cover well. Let them stand twenty-four hours; pour off and reheat and pour over again; do this three mornings. The fourth morning drain off the brine and cover with pure boiling water; let stand twenty-four hours ; if not then filled out plump, cover again with boiling water. When plump, place in the jar they are to be kept, and as you pack them, place in the jar little bags of spice, cloves, cinnamon and mustard seed; half box of Coleman’s mustard, dissolved and boiled in the vinegar. Soak about six green peppers with the cucumbers and half dozen garlic buttons. Put into the vinegar (just sufficient to cover well) a piece of alum, broken, about the size of half an egg; boil until alum is dissolved, and pour hot over the pickles; cover tight. They will keep two years. ‘To insure pickles keeping perfectly, reboil the vinegar two or three mornings, , SLICED. CUCUMBER: PIGKine: Three dozen good-sized cucumbers, just fit for table use; two onions sliced. Slice cucumbers and onions; put a sprinkle of salt on each layer into a jar. Next morning pour into a bag and drip for two or three hours. Use one-eighth pound white mustard seed, one-eighth of black, one tablespoonful celery seed, one root of scraped or grated horseradish, also sprinkling PICKLES AND CATSUPS. 29 of black pepper, two red or two green peppers. Cover all with cold, strong vinegar. After filling the jar, stir all ingredients gently. Tie up close. Equal to fresh cucumbers. MANGOES—TO STUFF. To stuff one dozen mangoes: Take one cup each of white and black mustard seed, one handful horseradish, one table- spoonful each of cloves, mace, cinnamon, black pepper, celery seed, and one cup of sugar; mince a small head of cabbage fine, pour hot vinegar over it and let it stand one hour, then drain off, and when cold put the mixture together, adding small - beans and cucumbers, and fill the mangoes. Sew up and place them in the kettle (seam up), and scald gently with vinegar. Pour into the jar and tie up securely. MIXED PICKLES. One-quarter peck string beans broken in inch pieces, one quart Lima beans, one pint small white onions, six ears of green corn cut off the cob, three dozen small cucumbers, half pound sugar, three red peppers without seed, three green peppers without seed, one half gallon vinegar, one half box of Colman’s mustard, one tablespoon of salt. Boil three pints of vinegar and sugar.together, add the dissolved mustard in the remaining pint, then put all together on the fire. Add the ingredients sepa- rately, as some will cook quicker than others. Cut the cucum- bers in half, and chop peppers. When all are done seal up; you will like it. PICKLING CABBAGE. Cut the cabbage in quarters, pack them down closely in a jar, and to every gallon put in a tablespoon each of allspice and mustard seed tied in a bag. Take vinegar enough to cover the whole, heat it scalding hot, but do not boil it; pour over the 30 PRACTICAL COOK BOOK. cabbage hot, and tie up tight. When cold, pour off the vinegar and reheat, and do this until you have put it on ninetimes. Do not use cloves, it turns the cabbage dark. You can add a little sugar if you like. CUCUMBER PICKLES. Take four gallons small cucumbers, put them on in a brass kettle with vinegar to cover, let them boil a few minutes and take off; put in a jar with the vinegar and let them stand two days. Then take one pint vinegar, four pounds sugar, four tablespoons spice, one of black pepper, three of ground mus- tard, two pods red pepper, four or five garlic buttons; boil all fifteen minutes, then pour into a jar with fresh vinegar over the _ pickles. Ready for use in two days. CHOW-CHOW. One peck chopped cabbage, one-half peck chopped cucum- bers, one-third green tomatoes, one-third onions, two or three dozen large green peppers. Place in a jar, layer mixture, a handful of salt alternately, and let stand over night. Next morning squeeze out dry, all water;. put in ten cents celery seed, five cents white mustard seed, two-thirds small box mus- tard, half of five cents tumeric powder, cup and half sugar, black pepper, horseradish, two-thirds small size bottle of olive oil. Cover all with vinegar. Put on a slow fire and let come to a boil. Stir all the time, and take off soon as it boils. Pack away in stone jars. Watch and keep covered with vinegar. The ingredients soak up the vinegar in several hours. Excellent. VIRGINIA MIXED PICKLES. One-half peck green tomatoes cut into quarters, twenty-five medium-sized cucumbers unpeeled and cut in small pieces, fifteen onions, small; four heads of cabbage cut in small pieces, PICKLES AND CATSUPS. ok one pint grated horseradish, one-half pound white mustard seed, one-quarter pound ground mustard, one-half cup ground black pepper, one half-pint salad oil, one ounce celery seed, one-half ounce ground cinnamon, two ounces tumeric powder. Mix the vegetables all thoroughly, using sprinklings of salt; “let stand twenty-four hours, drain off all juice and pour on vinegar and water—half and half; now let stand a day or two, strain again as dry as possible. Mix spices well, except ground "mustard. Now boil one gallon and a half vinegar and pour, boiling hot, over the pickles; do this three successive mornings, using same vinegar; the third time two pounds sugar to the vinegar, pouring over hot as before; last, mix oil and mustard with a small portion of vinegar. Add this when cold. GERMAN PICKLES. _ A fine relish with meats. Take one gallon of green tomatoes, one-third small onions. Cut them in thin slices, sprinkle with salt and pour into a bag to drain twelve hours. Squeeze out dry. Half cupful broken ginger, black pepper and allspice, cloves and cinnamon; all of these must be crushed, but not ground ; put them with four pounds sugar, in layers, in a kettle with the pickle. Add vinegar to cover, and boil a short time. Seal up in jars. TOMATO CATSUP. It will keep as long as there is any to keep. One peck of ripe tomatoes; one ounce each of salt and mace; one table- spoonful each of black pepper, cayenne and cloves; seven tablespoons of mustard ; one tablespoonful celery seed tied in a bag. Cut up the tomatoes, put them in a kettle, boil until the juice is extracted and the pulp dissolved; strain and press through a colander, then through a sieve. Return to the fire, on PRACTICAL COOK BOOK. add the seasoning, boil four hours; stir often the last hour; put in a stone jar and let stand two hours; when cold, adda pint of strong vinegar; take out the celery bag, and bottle. It is not necessary to seal up; cork tightly and keep in a cool place. STRAWBERRY ACID. Dissolve five ounces of tartaric acid in two quarts of water, and pour over twelve pounds of strawberries, in a porcelain kettle. Let it simmer forty-eight hours. Strain it, taking care not to bruise the fruit. To every pint of the juice add one and a half pounds of sugar, and stir until dissolved; then set away for a few days. Bottle and cork tightly, Ifa slight fermentation takes place, leave the corks out a few days, then cork, seal, and keep the bottles in a cool place. CANDY MAKING. There are few more enjoyable and inspiriting pleasures for the young, looking for sport indoors, than to get into a clean kitchen with a brisk fire and have a genuine old-fashioned ‘*candy pull.” 7 MOLASSES CANDY. Put two quarts of real molasses, the best quality—not the syrup—into a bright saucepan and boil moderately, stirring briskly until it is sufficiently thickened, until when a little is dropped into cold water it immediately becomes hard and brittle; then stir into it one teaspoonful of cream of tartar and simmer ten minutes longer. This makes it whiteand tender. Then remove from the fire and stir in any flavoring liked, orange peel grated, a ar -<—eeee ~ = ‘ . - ae Cem ee —- i - ~ ‘ ey a a - a . . ee ne nine eae c- ee ee a en ~~ , IE 1 ee SR teenie lm _ - _ - - a. é ie, . ~ 5 eG Oe a ee a 266s ee ee ee ee Pg ee ee ———— ee . a 7 ~ ~ \ v ia } ~ A eh ep neal emma ot a ec As ‘ 1) a ‘ . — on } Gee ae 7 rey aa Ts Sha oa 3 Taint . " oe a -_ “", > om =| ‘ - ' at i i a2 xt f oa ad a _ 5 “ee _ - a mm ae : r " ; 3 = . ee ee ——— _ ca ey ne a li te ~ Shae Leet ee eee - CS a ee er: lig is ae ey RR A i A ee A TI ee a CANDY MAKING. 30 vanilla; now pour the whole into a buttered flat dish, and put in a cold place till it is of a proper consistency to be handled. Now butter the hands, and with two persons, draw out the mass and fold over and pull again, and repeat until it is very light in color and smooth. Lastly draw out and cut into sticks, and lay them on a buttered dish. BROWN SUGAR CANDY. Put into a saucepan six cups of good brown sugar (gran- ulated is nicer), one cup vinegar, one cup hot water, one large spoonful of butter, one teaspoonful carbonate of soda dissolved in. a little hot water. Boil all these ingredients together (mod- erately) for forty minutes, stirring occasionally. Add a large spoonful of vanilla; test by dropping a small quantity in cold water. When brittle, take off and pour into a buttered plate. Do not, on any account, scrape the contents of the kettle. COCOANUT BALLS. Grate the meat of one cocoanut, add to it one quart of sifted powdered sugar, the frothed white of two eggs, and the milk from the nut. Mix all well together and make into little balls with the hands. In a short time these will be dry and firm enough to eat. They are easily made and require no fire. ; GREAM CANDY: The very finest is made by using confectioner’s sugar in the proportion of two large cupfuls to six spoonsful of boiling water. Put into a porcelain kettle and dissolve slowly, stirring often; then boil briskly until it will crisp in water ; then add one spoon- ful extract of vanilla and one heaping teaspoonful cream of tartar. Pour intoa buttered pan, and when partly hardened and cool enough to handle, pull it and work it like the old-fashioned 3 34 PRACTICAL COOK BOOK, molasses candy until it is perfectly white. Cut in long strips and set aside in a cool place. BUTTER SCOTCH. Boil together for thirty minutes one cup molasses and two cups of sugar, three spoonsful butter and one full teaspoonful soda. When done, stir in any flavor desired; pour upon well buttered plates. When cold, square off. MARSHMALLOW PASTE. Take the purest gum arabic and dissolve one pound of it in one quart of warm water. Then add one pound of confec- tioner’s sugar and put over the fire, stirring constantly, until all is dissolved and smooth as honey. Then gradually, one by one, ‘stir in the whites of eight eggs beaten to a froth. Stir and sim- mer till the mass becomes thinner and will not adhere to the finger ; stir in any flavor desired and pour into a box or dish ‘slightly powdered with corn-starch. When cool, divide into .small squares. A DELICATE LITTLE CONFECTION. Beat the whites of two eggs to a stiff froth and stir in as much confectioner’s sugar as it will possibly absorb, and add vanilla extract. With the hands knead and mold in a mass as you would bread, using dry sugar as is required instead of flour, So as to handle well. When it no longer inclines to crumble, it is ready to make into shapes. Break off little pieces and form them about the size of a quarter of a dollar and twice as thick. Have ready some nuts of various kinds and stick one on each side of the sugar ball. _ Press it in so as to adhere and lay care- fully aside to cool. You can use also dates, figs, raisins and cocoanut. Melt some chocolate and dip the little balls while CANDY MAKING. 35 warm into the chocolate mixture. Insert them on a knitting needle. ; PASTE FOR THE FOLLOWING CANDIES. Two pounds confectioner’s sugar. Put some of the sugar in a bowl, add very little cold water; work with the hands, as you can tell the right consistency better in this way. When smooth, take small quantity and roll in conical shapes; grate Baker’s chocolate and melt; then take up the sugar drops, insert a knitting needle in the top, dip in the melted chocolate flavored with vanilla until well covered. Then set them away on a greased plate to cool. HICKORYNUT, COCOANUT AND RAISIN BARS. Chop the hickorynut meats fine, roll into this paste, mix well and flatten on a plate; smooth with a knife and cut into bars. Cocoanut and raisins can be used in the same way. Take the meats of almonds, roll some paste around them and dip in granulated sugar, and you have nice cream almonds. Brazil nuts are used in the same way. SAUSAGE CANDY. Make this by mixing all kinds of chopped nuts, raisins, currants and bits of citron with the paste. Do not make too dry or stiff. Itis very good. ‘‘ Practice makes perfect”’ in the art of candy-making. When you get your candy done, put in a large platter and see how nice it looks. -” COLORING CANDIES. For coloring brown, grate a little chocolate into the dry sugar. For yellow, grate the outside peel of fresh orange. When this is used, it gives the flavor desired. For pink, a pink 36 PRACTICAL COOK BOOK. sugar, which can be had at the druggist’s or confectioner’s. A pretty candy is to take two colors of paste, pink and white; press together, not mix, and cut in small squares. | CREAM WALNUTS. Take a small amount of the paste, roll into little balls, then press the meats of English walnuts on either side. Cream dates and figs are made the same way. Dip all in the granulated sugar. . CREAMS AND ICES. LEMON BUTTER. The juice and grated rind of three lemons, three eggs, one- half pound granulated sugar, one-third pound good butter; melt the butter (setting the vessel in a pan of hot water), put in the lemon, beat together the yelks of the eggs and sugar; stir into the lemon juice and butter until it thickens like boiled custard ; have the whites beaten ready, and stir in when done; nice to spread on cake. | HOW TO MAKE ICE CREAM. A patent freezer, of course, is best in which to make ice cream; but if you do not happen to have one, a deep can about four inches in diameter with a tight cover, placed in the center of a firkin, with ice and salt packed around it, will make a good substitute. It will be necessary to remove the cover as you freeze and scrape down the sides with a broad knife or spoon, With any kind of freezer, the essential points are to have the ice finely pounded or crushed; to use right pro- CREAMS AND ICES. oF portions of rock salt, and beat the cream thoroughly while freezing. ICE CREAM—PHILADELPHIA. Two quarts pure cream (if thick, add one pint of milk), two cups sugar, two tablespoonsful vanilla; scald the cream, melt the sugar in it, and flavor when cool. The cream should be very sweet and well flavored, as both are lessened by freezing ; while the cream is cooling, pack the freezer; put in a layer of ice three inches deep, pack solid; then a layer of coarse salt, about three-fourths of an inch thick, then more layers of ice and salt till it comes nearly to the top. Be carefui not to let. any of the salt into the can; when all is ready, pour the cream into the freezer. In freezing, turn slowly at first, but after ten minutes turn more rapidly till it becomes hard to turn; this usually takes half an hour; then remove the beater and scrape down the cream, pack it away in ice until wanted. ICE CREAM. Put on the fire two quarts of milk; stir together one-half pound sugar, the yelks of four eggs; one heaping tablespoonful corn-starch, until light. When the milk boils, dip out by cupfuls and stir into the eggs and sugar. When about half has been dipped out, pour all back into what remains in the kettle and stir, and cook until it thickens. When cold, pour into the - freezer and freeze. CHOCOLATE CREAM. Three quarts of pure cream; one and a half pints sugar; one gill of boiling water; half pound of Mallard’s or other sweetened chocolate. Break up the chocolate into small pieces, put it in a small saucepan with the water and stir it over a slow fire until dissolved and smooth; add by degrees a pint of the 38 PRACTICAL COOK BOOK. cream, then the sugar, and when well mixed the rest of the cream, and strain into the freezer. BANANA ICE CREAM. Four pints of milk; four eggs; one cup of sugar; one table- spoon corn-starch; one dozen bananas mashed; juice of two lemons. Cook the custard. When cold, add bananas and freeze. TUTTI FRUIT. A rich vanilla flavored cream (about two quarts), sweetened to taste. Putin the freezer, and when it thickens, stir gently through it candied cherries, raisins, citron and nuts, if liked, and continue the freezing until solid. PEACH CREAM. Select freestone peaches, quite ripe; peel and mash through a colander to apulp; then sweeten quite sweet; now add to every pint of fruit, one pint of cream. If cream is very rich, you can add one pint of milk. This is very rich. STRAWBERRY CREAM. Crush two quarts of strawberries with two pounds of sugar; let them stand an hour or more; squeeze them through a cloth, pressing out all the juice. Add to the juice an equal measure of water, and when half frozen, stir in the whisked whites of two eggs. VARIEGATED ICE CREAM. One quart of chocolate cream, one quart of vanilla cream, one quart of strawberry cream. Put the vanilla cream into the freezer first, freeze until quite thick; remove the lid and put on the strawberry cream, and freeze; remove the lid and put on CREAMS AND ICES. 39 the chocolate cream, and freeze. Pack and set it away; when wanted take out the freezer, wrap a hot cloth around it, loosen the inside by cutting around with a broad knife, and turn out on a flat dish. Cut into slices, like cake, when serving. PINEAPPLE CREAM. You can use the grated pineapple, or fresh fruit grated. Make after the above rule. ORANGE ICE. Grate the outside of four oranges, and steep it ten minutes in a pint of warm water; strain this water on a pound of sugar; add a pint of orange juice, and when cold, pour into the freezer and freeze. When half frozen, stir through the cream the whites of four eggs whipped to a stiff froth. LEMON ICE. Cut up into thin slices two dozen lemons; then add one gal- lon of water and sweeten to taste; squeeze all through a bag, pressing out the juice after standing three or four hours. Put into the freezer, adding whites of four eggs beaten stiff when half frozen, 40 PRACTICAL COOK BOOK, PINE DSS ORANGE DELICACY—FOR TEA. Peel and slice six or eight nice Florida oranges, removing every particle of white skin, and cut the pulp into small pieces. Place them in a glass bowl and sprinkle over sugar on each layer. Make beforehand a soft custard of one pint milk, yelks of three eggs, sugar to sweeten. Use the grated peel of three oranges for the flavoring for the custard, boiling it with the milk. After the custard gets cold, pour it over the sliced oranges. Then take the whites, beat to a stiff froth, beat in one or two tablespoonsful sugar, and put this on top of custard. Do not stir. Have some nice cream ready to serve with each saucer, JUDGE PETER’S PUDDING. Three-fourths box of gelatine, two oranges, two lemons, two bananas, six figs, ten English walnuts. Dissolve the gelatine in half pint cold water, let stand until soft, then add one pint boiling water. Cut up the lemons, and after squeezing out the juice put them in (with one cup of sugar) with the dissolved gelatine. Let it stand a short while and strain, then let it alone until it begins to thicken. Now stir all the fruit in, cut into small pieces. Turn into a dish or mold. When firm, serve it with whipped cream. Delightful. PLAIN CHARLOTTE RUSSE. Put a pint of milk into your custard kettle, sweeten and flavor ; when hot add three tablespoonsful corn-starch dissolved in a little cold milk. Have ready a buttered pudding-dish and FINE DESSERTS. 41 pour this custard in it when quite thick, and set away to cool. Put on another pint of milk, sweetened, and a small lump of butter; add the well-beaten yelks of three eggs, and one and one half tablespoonsful corn-starch wet with cold milk. When it thickens, and the other part is cold, dip by spoonsful and put this on top of the white custard. Now beat up the whites of the three eggs, with a little sugar; spread this on top of all, and set in the oven a few minutes to brown slightly. Serve for tea with cream sweetened and flavored with vanilla. CHARLOTTE RUSSE No. 2. Dissolve an ounce of gelatine in a little hot water (enough to cover well), strain it, and when nearly cold stir into it a pint of rich cream, well beaten, sweetened and flavored with vanilla. Add last, whites of six eggs whipped toastiff froth, Pour into a dish lined with sponge cake. | CHARLOTTE RUSSE No. 3. Yelks and whites of four eggs beaten together well, half pound sugar, one quart of rich cream frothed in a syllabub churn. Put the froth in a sieve, and let it drip as it rises; stir this stiff froth into the sugar and eggs; stir into this half box of gelatine previously dissolved, and flavor all with vanilla. GHARLOLTERVoSsH No.4, One ounce of gelatine dissolved in two gills of boiling milk, whites of four eggs beaten to a stiff froth, one cup and 4 half white sugar, one pint of thick cream whipped to a stiff froth and flavored with vanilla. Line a mold with slices of sponge cake. - Mix gelatine, sugar, cream and flavoring; add last the frothed whites, very lightly. Pour into the mold, and set on ice until wanted, 42 PRACTICAL COOK BOOK. WHIPPED CREAM. One and one-half pints good rich cream, sweetened and flavored with vanilla. Dissolve three-fourths ounce gelatine in a cup of hot water, and when cool pour into the cream; stir well, and set on ice or in a cool place. FRUIT DELICACY—DELICIOUS. Eight bananas, grated; one can grated pineapple, six well flavored apples, grated; the juice and pulp of one dozen oranges. Mix all together, and sweeten to taste with pulver- ized sugar. Use nice, juicy oranges. Prepare the orange cups. in this way: Cut off a small piece from the top, and scrape out with a spoon all the juice and pulp; mix this with the other fruit. Strip out the white skin from the inside of the orange until you have a transparent cup. Now lay each cup on a glass saucer, with a green lemon or orange leaf under it; fill each cup with the fruit mixture and serve with a teaspoon. A supper dish. As PRETTY SUPPER DISH: Take one box of Chalmer’s or Cox’s gelatine and pour over water (cold) to cover well; when soaked for several hours put in two cups of sugar and the juice of four lemons; then pour over two pints of boiling water and stir until well dissolved ; then strain through a sieve or cloth. Divide this into three parts in separate bowls. Color one part pink with any kind of juice from preserves, fruit juice or red jelly—a pretty pink ; leave one pure white. The other part stir in cut oranges, bananas or candied fruit. Now set each aside to cool. Have ready a broad, flat dish; set in the middle of this a small oval deep dish. Just before the jelly congeals, so as not to run together, put the pink part around the small dish; then around FINE DESSERTS, 43. this pour the part with the fruit; last, the white around this. This fills the outside of the flat dish. When firm, take out the small dish from the center and pour in a pint of thick whipped cream. Serve on saucers in slices, with a spoonful of the cream: (flavored with vanilla and sweetened) on top of each slice. PRUNE FLOAT—FOR DESSERT. Stew a pound of nice prunes in water sufficient to cover well, and one cup sugar. When soft, take out to cool and remove the stones; put in a deep pan. Whip the whites of six eggs to a stiff froth with a little sugar; stir well into the prunes and set into the oven ten minutes to get a pale brown.. Whip a pint of rich cream, and when cool serve in saucers with: the cream put over. STRAWBERRY FLOAT. Beat the whites of six eggs stiff, adding sugar as you beat until it hangs from the spoon. Beat long and hard, then take a cup of strawberry preserves or jelly and beat into this, one spoonful at a time, until so stiff you can raise it up high and it will not drop from the spoon. Turn all into a glass bowl and serve with sweetened cream. ‘The art lies in the beating to make a smooth, glossy float. You can make all kinds of floats. in this way, using a variety of jellies or preserves. PEACH MERINGUE. Put a quart of milk (reserving half a cupful) in a saucepan,. and when it boils add the reserved milk into which two table- spoonsful corn-starch are dissolved. Stir constantly until it thickens. Remove from the fire and add one tablespoonful’ butter, and let it get cold. When cold, beat in the yelks of three: eggs until it is light, and add half cup granulated sugar. Cover 44 PRACTICAL COOK BOOK. ‘the bottom of an earthen baking-dish with three layers of ripe peaches peeled, stoned and quartered, sprinkling two table- spoons sugar over them. Pour the custard gently over the fruit and bake in a quick oven twenty minutes. When done cover the top with the whites beaten stiff with a little sugar. Brown ‘delicately in the oven and serve cold with cream. SNOW PUDDING. Make a quart of gelatine, using one box of gelatine, two cups sugar, four lemons, the whites of five eggs. When nearly congealed beat into the gelatine the stiff beaten whites; beat thoroughly. Make a nice, soft custard of the yelks and serve with the gelatine. } MACEDOINE OF FRUIT. Wine jelly and fruit in alternate layers frozen together ; the fruit may be of any and all sorts, and may be candied, preserved. The mold must be filled after the jelly has begun to form, but before it is stiff, and the first layer should be jelly ; when filled place the mold in salt and ice prepared as for freezing ice cream ; cover closely and let it stand several hours ‘before serving. PEACH BLANC MANGE. Boil one pint milk sweetened with white sugar, thicken with corn-starch enough to make it quite solid; as it cools, add one pint of cut up peaches made very sweet with sugar, and put into a mold; turn it out on a dish, and eat with cream or soft custard. The fruit must be freestone peaches. STRAWBERRY BLANC MANGE. Stew nice, ripe strawberries, strain off the juice and sweeten to taste ; place the juice over the fire and when it boils stir in WINES—HOW TO MAKE. 45. two tablespoonsful corn-starch made smooth in water; allow this. quantity for every pint of juice; stir constantly until thick, pour iato molds wet in cold water, and set away to cool; serve with cream and sugar, and a spoonful of fresh strawberries if desired. This makes a very pretty and delicious dessert. CHOCOLATE BLANC MANGE. _ Half box of gelatine ; soak in as muchcold water as to cover well. Four ounces sweet chocolate grated; one quart sweet milk; one cup sugar. Boil milk, chocolate and sugar five minutes; add gelatine and boil five minutes longer, stirring all the time ; flavor with vanilla when cool and eat with cream. WINES—HOW TO MAKE. CURRANT WINE. To one quart of juice add two quarts of water, and to each quart of this mixture add one pound of white sugar ; stir 1t well and let stand a week. Put over the jug a netting to keep out gnats and flies. After standing a week, strain and bottle. Ready for use in five or six months. Equal to champagne. TOMATO WINE. Three pounds of white sugar to one gallon of juice. Allow it to ferment four or five days; dissolve it well. Then strain and. bottle and seal. TOMATO SYRUP. - One pound of brown sugar to one quart of tomato juice. Bottle, cork and seal immediately after dissolving well. Mix a 46 PRACTICAL COOK BOOK. a third of a glass of the syrup with water, and you have a delightful beverage for sick or well. GRAPE WINE. Pick off the grapes from the stem, put them in a tub and mash well with pestle; let stand over night; next morning, pour into a bag and squeeze out the juice. When well strained, to each gallon two pounds of granulated sugar; stir well and set in open vessels to ferment, keeping it skimmed. When fermentation is over, filter into jugs. In two months, bottle. PIBS AND CUSTARDS. Pastry: One quart of flour will make four uncovered pies. Proportions: Sift one quart of flour with a little salt added. Take one cup of mixed lard and butter. Rub half of the mixed lard and butter lightly into the flour until no lumps appear. Then pull off a piece (one quarter of dough), roll thin; with a knife spread over bits of lard and butter; sprinkle with flour, turn over the dough and roll again; add more dough, and continue this until all the lard and butter is used. Handle with the hands as little as possible. Use cold water for mixing, and make as dry as you possibly can roll without crumbling ; mix all with the hands. This gives a nice, crisp, puffy pastry. PASTRY FOR ORDINARY FRUIT PIES. For ordinary fruit pies one quart of flour, one pinch each of salt and ‘soda sifted with the flour; two tablespoonsful lard rubbed well into the flour. Add by degrees cold water just PIES AND CUSTARDS. 47 to mix enough to roll out. Do not work it at all, barely mixing in the ingredients. BLACKBERRY PIE. Pick over the berries; do not rinse them. Roll out your pastry, flour the pie pan and lay on the under crust ; put a layer of berries, and sprinkle brown sugar, then a little flour, and so , on until pie plate is full. Dredge the top with sugar and flour. Roll the top crust quite thin, cut three slits in the center, and prick over with a fork. Bake twenty minutes to half hour in a moderate oven. GREEN GOOSEBERRY PIE. One quart of gooseberries, pick and wash them; one tea- spoonful soda, one pint sugar; put them on in very little water; when they come to a slow boil stir in the soda, and add the sugar; stew until tender ; then roll out pastry, fill with fruit and bake. All fruit pies are made by the same process, such as green apples or unripe, acid fruit. RAISIN PIE. Take one pound of raisins, turn over them one quart of boiling water, keep adding water so there will be a quart when done; grate the rind of one lemon in a cup of sugar, three tablespoons of flour, and one egg; mix these well together ; turn the raisins with water over the mixture, stirring the while. ‘This makes three pies; bake as any other pie. LEMON PIE. Grate the yellow rind of.two lemons; beat together the rind, juice, ten tablespoonsful white sugar, and the yelks of four eggs, half cup butter melted, until very light ; then add two 48 PRACTICAL COOK BOOK. tablespoons water, line a pie plate with pastry and fill with the mixture, and brown delicately. CRUMB PIE. Line a plate with nice pastry; rub together one-half cup of flour, three-quarters cup brown sugar, one large tablespoon butter, until it grains; fill the pie plate and bake fifteen minutes. This is excellent. 3 COCOANUT PIE. This quantity makes three pies: One cocoanut grated, three eggs, one lemon; grate the rind and squeeze out the juice; two cups sugar, one gill sweet milk, or the milk of the cocoanut ; one-half cup butter melted; cream the butter, sugar and rind and juice of the lemon with the yelks, very light, then stir in the stiff beaten whites; lastly the cocoanut. Superior to all cocoanut ples. CUSTARD PIE. Two cups of sugar, five eggs, two tablespoonsful dry flour, oie cup of butter, one-half cup wine, lemon extract,} one teaspoonful ; stir the sugar, flour and yelks together until light; add the melted butter by degrees; then add the wine and flavor- ing; last of all the stiff-beaten whites. Have a nice pastry ready, and line the pie plate. Spread over this blackberry jam or jelly ; then pour over the custard. Bake in a moderate oven until done. Take out and set away to cool. If you want it extta nice, have either rich cream, or a thick, soft custard, and as you serve spread over each piece... This is an extra dessert pie. SUPERIOR APPLE PIE. Stew the apples, press through a colander, sweeten and flavor to taste; make a nice puff pastry and bake in shallow Lae : 7 ir eae Ae, a es ae ; ; : . oa7% 4 PAPAL Y 90a. ee ‘tad be, ee a nyt Pm = a Pore feos nn “ S : 7 “+ - wale yy ek i pee vs oO : a Ve . —— ~ " en eae on = : RE ® a an si eee tr “ae yee Pe cove Wer. oan = é - + ——— hana a ‘ PIES AND CUSTARDS. 49 pans; when a light brown take upon plates, spread on the apples, and put over a layer of boiled icing flavored with lemon. SLICED SWEET POTATO PIE. Boil four good sized potatoes; let them cool, and slice in thin strips; line a pie pan with nice, rich pastry; lay on a layer of sliced potatoes; sprinkle well with sugar, allspice and cinna- mon; bits of butter; alternate these layers until you have two thicknesses; then pour over one cup of hot water with brandy © enough to give a nice flavor; use liberally all the ingredients and you have a rich, juicy pie. SWEET POTATO CUSTARD. Boil four or five good-sized potatoes; mash well to free from lumps and beat light; add while warm, one cup melted butter, two cups sugar (brown), spices to taste, four eggs; use no milk; lastly wine or brandy for flavoring. 50 PRACTICAL COOK BOOK. PIES Tas WATERMELON RIND PRESERVES. Prepare the rind; cut in any form you desire; fish, birds, flowers, etc.; boil very hard, thirty or forty minutes in alum water tolerably strong; take from the alum water and put into clear cold water; and allow them to stand over night. In the morning, change the water, and put them to boil; let them cook until they have entirely changed color, and are quite soft; then make your syrup, allowing one and one-half pounds of white sugar to one pound of fruit; then add your fruit, which needs but little more cooking to clear it. Mace, ginger or lemon flavor nicely. PEACH PRESERVES. Use yellow or white clings; cut around the stone with a pen- knife, so as to core the entire peach; weigh pound of fruit for pound of granulated sugar; do this late in the evening ; put into a deep bowl; sprinkle on the sugar, and cover and set away until morning; drain off the juice, which will be ample to cook them; stew fruit slowly, until transparent,. putting in small quantities; lay on a dish in the sun as they clear; when all are done tie up tight and keep in a cool place. Add to the syrup several peach kernels for flavoring. PEACH PRESERVES No. 2. For twelve pounds of peaches cut in halves, use six pounds white sugar; as you peel throw them into cold water. This preserves the color. Have your preserving kettle full of water ; PRESERVES, 51 when it boils, add one teaspoonful soda; let boil five minutes more; now throw in the peaches and scald well for a few minutes; as you take them out, drop into a bucket of cold water. Then clean your kettle again, and take out the peaches. and wipe dry on a cloth; put them in the kettle with the sugar, and one pint of water, and several peach kernels. Cook all together if not too large a quantity, until clear. Seal up in glass jars. These keep well, and are very light in color. Do not attempt to preserve more than four pounds at one boiling after sugar is added. ‘They will be crowded and go to pieces. PRESERVED STRAWBERRIES. Get nice, large, fresh berries, cap them and pick over carefully; weigh them and an equal weight of sugar; put them aside for half an hour with sugar over them; now drain off the juice and put on the fire, adding small quantities of the ber- _ ries until all are used up—after boiling ten minutes, lift the berries out ona dish. Boil the juice ten minutes longer, and then add all the fruit again, and boil until clear, and syrup thick QUINCE PRESERVES. Pare the quinces, cut them in thick slices into rings, crosswise; weigh them, and give equal weight of sugar; put the parings and cores with a quart of water on to boil, cut up two fresh lemons and boil with them. When well flavored, strain this water and add the sugar; set back on fire, boil and skim ; add fruit and cook until clear; lay on dishes, and cook syrup until thick. Seal in jars. 3 FINE PEAR PRESERVES. Pare the fruit and leave on the stem. Take the parings and cover well with water. Have a kettle of water ready on the 52 PRACTICAL COOK BOOK. fire, and when it boils, add one teaspoonful soda. Now put the pears in this soda water and cook them until you can pierce with a straw; take out at once and throw into cold water; strain off the water from the parings and add sugar, which must be pound for pound; cut into thin slices two lemons and add to this water; puton the fire and boil ten minutes. Now wipe the fruit dry on a towel, and add to the syrup until they cook clear and tender. Put into jars and seal up. ‘The lemon gives them a fine flavor; otherwise, they are insipid. GOOSE PLUM. PRESERVES. Take fine, ripe goose plums; pour over them boiling water and slip off the skins, saving the water for the syrup. Weigh pound for pound, and put into a preserving kettle, and strain over the water into which they were peeled; add sugar and stir them all gently before they boil; let them boil until clear; dip them out, and after the syrup is thick, use enough to cover them. ‘The remainder of the syrup boiled a little longer will give you a nice, clear jelly. | GREEN GRAPE PRESERVES. Take the grapes when half grown. Cut each one into halves; take out the seed, using a pen-knife. Weigh pound for pound; turn into a preserving pan, and sprinkle the sugar in layers as you put them in; put over them one large cup water and stew gently on back of stove until clear and thick. Keeps well. MARMALADES AND SWEET PICKLE. 58 Marmalades and Sweet Pickle. PEACH MARMALADE. Twelve pounds soft, ripe, yellow peaches, seven pounds granulated or light brown sugar. Put the fruit and sugar on .in the preserving kettle; add about one cup of water. Set back on the stove and stew slowly and mash until quite thick. Put in jars, and lay on top a tissue paper dipped in brandy, and tie up. APPLE MARMALADE. Peel and slice twelve pounds apples. Weigh out nine pounds sugar (light brown). Cover the apples with water and cook to a pulp.. Mash through a colander; add sugar; use enough of the water in which they were boiled to cover after mashing, Flavor with ginger or lemon, and cook down until thick and clear and a smooth mass. STRAWBERRY MARMALADE. Take well flavored strawberries,.one pound of fruit, three quarter pounds sugar. Put them together and mash, then put on the fire, boil and skim until a smooth mass. Put away in small tumblers like jelly, with a brandied paper on top, and cover. VERY. FINE GRAPE SWEET PICKLE. Follow these directions closely: Pick fine bunches of ripe grapes—white grapes and wine-colored. Do not strip them, but use the whole cluster. Fcr five or six pounds use four pounds white sugar. Take some sheiled grapes and the sugar and make a fine rich syrup, boiling it until it thickens like 54 PRACTICAL COOK BOOK, syrup. Have the grapes rinsed clean; flavor the syrup with cinnamon and cloves, broken. Now take a silver fork and dip each bunch separately up and down into the syrup until the bunches are well scalded. When all have gone through this process, dip once more. Put them now into a close covered vessel and pour over the syrup. Next morning drain off all juice and reboil, then when nearly cold pour over the grapes. Do this the second morning; the third pour the syrup, after boiling hot, over them and tie up. They are equal to raisins, and very beautiful. GREEN CUCUMBER SWEET ‘PICKLE. Peel and slice. the cucumbers in half-inch slices; let them stand in salt water over night; drain next morning. For one dozen cucumbers, two pounds sugar and one pint good cider vinegar, cloves, allspice and cinnamon broken (to taste), a piece of alum size of cherry. Put on the fire and cook until tender and crisp. Boil syrup until thick and seal up. SWEET CANTALOUPE PICKLE. One gallon of good cider vinegar, five pounds of white sugar, half ounce ground mace, two ounces ground cloves, two ounces ground cinnamon, the peelings of three oranges. Take ripe can- taloupes that are not too ripe, remove the rinds and throw away the insides and seeds. Cut the rinds in thin slices about half an inch in thickness and put them into stone jars; fill a kettle with two-thirds vinezar and one-third water; add a piece of alum the size of a hickorynut; boil it a few minutes and pour hot over the melon rind. Let this stand fourteen hours, and take out the melon and throw away this vinegar. While the melon is draining put the spices and the remaining vinegar on PUDDINGS, BOILED AND BAKED. 55 to boil for ten minutes, and pour hot over melon again—be sure to add sugar in above quantity to the spiced vinegar when first boiled. Boil this vinegar for three mornings, and the last time put in the melon and boil until tender. Seal up while hot, in jars. Puddings, Boiled and Baked. PUDDING, CROLY POLY. One quart of sweet milk, yelks of three eggs, one cup of sugar, a dessertspoonful butter, a quarter pound raisins, a quarter pound blanched almonds, a quarter pound figs chopped, an eighth pound citron cut, vanilla to taste. Put over the fire the milk, beat the eggs, sugar and two tablespoonsful corn- starch together, light; let the butter melt in the milk. When boiling, pour the beaten eggs, sugar and corn-starch made smooth into the milk and stir constantly until thick. Have a sponge cake ready, baked in one sheet in a broad pan, an inch thick. Put the cut fruit into the custard, and stir and let cool; spread this mixture thick over the cake; now roll up, wrap in a towel and set aside. Eat with a hot sauce. SAUCE FOR ROLY POLY. One large cup sugar, one-half cup butter, one pint hot water, one grated nutmeg, one dessertspoonful flour made smooth in milk. Set on the fire and boil in a ‘saucepan until it thickens. Have the whites beaten stiff left from the custard ; put them in a bowl and pour over the hot sauce, and beat until itfoams. Do this just before serving. 56 PRACTICAL COOK BOOK. ‘TAPIOCA PUDDING WITH COCOANUT. Three tablespoons tapioca, one grated cocoanut, one tea cup white sugar, one quart milk, four eggs. Soak the tapioca over night; in the morning, pour off the water. Let the milk boil, put in the tapioca and cook ten minutes; beat the yelks of eggs and sugar together until light; add to this the cocoanut, and stir into the tapioca and milk; boil for ten minutes more and pour out into a pudding dish. Beat the whites with a little sugar; spread over the top of pudding, and on top of all a thick layer of cocoanut, and brown five minutes. This needs no sauce, and can be eaten cold. TRANSPARENT PUDDING. Half pound butter, half pound sugar, the juice of one lemon, one dessertspoonful corn-starch, grated nutmeg to taste, six eggs. Cream the butter and sugar and yelks well. Beat whites stiff and stir in gently. Sift in the corn-starch and stir gently; put into a pastry or buttered pudding-dish and bake half an hour, If baked without pastry, serve with hot sauce. SAUCE FOR PUDDING. Half pound butter, half pound sugar, yelks of two eggs, grated rind and juice of one lemon, one glass of wine. Cream all well together, adding wine last. When well mixed stir over the fire in a saucepan until it comes to a boil; have the whites whipped and stir in lightly. BROWN BETTY. Two cups chopped apples, one cup bread crumbs, one cup: brown sugar, ground cinnamon, half cup butter. Have a deep dish; first, a layer of apples sprinkled with sugar, cinnamon and PUDDINGS, BOILED AND BAKED. 5F bits of butter; alternate until dish is full, bread crumbs on top,. and pieces of butter dotted over. Steam three quarters of an hour by setting the dish (covered) in a vessel of boiling water. Uncover and bake until brown. Eat with sugar and cream. SWEET POTATO PUDDING. One pound of boiled potatoes sliced thin, one pound of sugar, half pound butter, two tablespoons wine, two of brandy, one pint rich cream; cinnamon and allspice and nutmeg. Make a rich pastry and line a deep pan. Put in alternate layers of potatoes, sugar, butter, spices until over half full. Stir the wine and brandy into the cream and pour over all. Put on a thin top crust with three slits cut in the center; prick over and bake half hour. PLUM PUDDING—DELICIOUS. Take two pounds soaked bread, one pound each chopped suet, sugar, currants, raisins; quarter pound sliced citron, one lemon chopped fine, one teaspoonful salt, cinnamon, allspice, nutmug;-one tablespoonful Royal baking powder; one cup of molasses. Mix all well together, and if not stiff as cake dough add flour to make it so; put into tin bucket; tie up tight in ‘a bag or cloth and steam constantly for six hours—the bucket must be put into a pot of boiling water and kept boiling, with a weight to hold it down. You can keep this pudding in winter for two months—just warm the desired quantity, and eat with hot wine sauce. QUEEN OF PUDDINGS. In the morning make a quart of good, rich, thick custard ;. when cold, take two loaves of baker’s bread; trim off every particle of crust and slice thin as possible; butter each piece well; have a deep pan ready. Have one cup cut raisins, one 58 PRACTICAL COOK BOOK. cup washed and dried currants; put into the pan a layer of the sliced and buttered bread, strew over a layer of raisins and currants, pour over a layer of custard; alternate this until you have used all; pour custard on top and spread over the whites whipped with a little sugar, and bake ten minutes. Set where it will keep warm, but not hot. Eat with the following sauce: FAIRY BUTTER SAUCE. Cream together, until light, one and a half cups white sugar, one cup butter; bind with white of one egg beaten stiff, flavor with vanilla, and stir through a few raisins and currants. Give a liberal quantity in serving pudding. PLUM PUDDING No. 2. One cup each of chopped suet, molasses, sweet milk and raisins, half cup currants, three cups flour, two teaspoonsful baking powder sifted in flour, one teaspoonful nutmeg, cinna- mon and mace. Steam two hours. SAUCE FOR SAME. One cup sugar, one-half of butter, stirred toacream. Then add two well-beaten eggs; dissolve one tablespoonful corn-starch in a little water; add one cup boiling water and boil this a few ‘minutes, and then pour over the eggs, butter and sugar, and stir hard, Flavor with vanilla. FRENCH RICE PUDDING. Pick and wash a couple of handfuls of rice, and put to cook — in a little less than a quart of milk sweetened to taste, and with the thin rind of a lemon peeled and one small stick of cinnamon. Let the rice simmer gently until it has absorbed all ‘the milk. Turn it out into a bowl, and when cold remove the PUDDINGS, BOILED AND BAKED. 59 lemon rind and cinnamon; then stir into it the yelks of four eggs and one whole one beaten up well together. Add now a small quantity of candied citron cut in small pieces, and mix it well in. Butter and bread crumb a plain tin mold, put the mixture in and bake in a quick oven half an hour. Eat with sugar and cream. BREAD PUDDING WITH COCOANUT. Fill a pudding-dish with bread crumbs, and make a quart of custard and pour over it, saving the whites of the four eggs used in ‘making custard for frosting. Add to the bread and custard one cup grated or dessicated cocoanut, and let stand on the back of the range till bread is soft, then bake. When done, frost with the whites beaten with sugar until stiff. This requires no sauce, AL DELICATESTRA: DISH. Pare and core fair apples and put in a pudding-dish; fill the cores with sugar and grated cocoanut and sprinkle liberally over. Add the juice of a lemon and half cup water. Cover closely ; “set the dish in a pan of hot water and bake in a hot oven until clear and tender. When cold, serve with cream and cocoanut stirred in, sweetened to taste and flavored with lemon. CANNED PEACHES FOR TEA. Drain the peaches, place in a glass dish, and cover with the whites of six eggs beaten stiff with sugar and flavored with lemon. Make of the yelks and one spoonful corn-starch one quart of custard, and serve with the peaches. CHOCOLATE CREAM PUDDING—COLD FOR TEA. Serve it very cold. Into one quart of milk put one cup sugar, a little salt, the yelks of four eggs, four large tablespoonsful 60 PRACTICAL COOK BOOK. grated chocolate. Put on the fire, and when boiling stir im three tablespoons corn-starch smoothed in cold milk; stir until thick. When cold, flavor generously with vanilla; frost the whole with the whites well sweetened and brown delicately. COMBINATION ROLY POLY. Roll out some nice pastry and spread it with the following mixture: Half pound each of figs, prunes (stewed and stoned): and dates cut small; the same of raisins, brown sugar and. chopped apples, with a little spice flavoring. (This is not all required for one pudding, but can be gotten in half the quantity or kept in jars for further use.) Spread this mixture over a thin sheet of dough, roll into a long roll, tie up in a towel and boil from two to three hours, according to size. Eat with a hot sauce. Delicious. SPONGE: CAKE PUDDING. Take slices of sponge cake and lay them in a baking-pan; spread over each slice blackberry jam. Have a quart of nice custard made thick by corn-starch and flavored with vanilla, pour a layer of custard over the cake and jam (use no butter) until dish is full; put.custard on top. Make a frosting of the whites sweetened with sugar and spread over the top, and set into a moderate oven and bake ten minutes. Set away until wanted. Bake about one hour before serving and let it nearly cool. RICE RAISIN PUDDING. Boil one cup of well washed rice and a cup of stemmed raisins, whole, together. When the rice and raisins are soft pour off the water, and put on the rice and raisins one pint of rich milk and four tablespoons sugar. After this has boiled five PUDDINGS, BOILED AND BAKED, 6L minutes or less add two well-beaten eggs, stirring well while adding eggs. Keep stirring on the fire five minutes longer, and the pudding will be done without forming a custard on top, which would be the case if you did not stir while adding the eggs. Very nice. COCOANUT CUSTARD PUDDING. Boil one quart of milk; when it boils, stir in three spoonsful corn-starch made smooth in cold milk, and one large spoonful butter; let it now stand until quite cold. Beat six eggs, the yelks and whites separate; add to the yelks a quarter pound of ‘sugar and the grated pulp of one cocoanut. Now stir this well into the cold mixture (set aside previously), and last the beaten whites. Set in the oven and bake ten or fifteen minutes, and flavor well with vanilla; eat cold for dessert. STRAWBERRY SAUCE FOR PUDDING. Half cup butter, one cup sugar, the beaten white of one egg, one cupful of mashed strawberries, mashed and stemmed. Beat the butter and sugar to a cream; add the white, and mashed berries. Set over a kettle of hot water on the back of stove just a little while; do not let it get hot, but just lukewarm. Send to table in a sauce boat. BAKED APPLE DUMPLINGS. Take eight good sized, tart apples; peel and slice them thin; make a nice crust of dough, and cut into biscuit; roll these thin in a circular shape; fill each with chopped apple and brown sugar; close up, and place into a broad skillet; sprinkle liberally with brown sugar, and butter each dumpling well; grate over nutmeg and allspice; pour over a pint of water and 62 PRACTICAL COOK BOOK. boil on top of stove until tender, then set inside the oven and brown until done. There will be plenty of juice to serve them. SOUFFLE PUDDING. Make a quart of nice, thick, boiled custard; when cold flavor with vanilla; grate one good sized cocoanut, stir through the custard, and one large tablespoonful melted butter; crumble one cupful stale sponge cake and stir this into the other; lastly, whip the whites stiff of the five eggs left from making the custard and stir lightly through, then bake for ten minutes. Serve when nearly cold. PINEAPPLE -PUDDING. One can of grated pineapple, one-half cup bread or cracker crumbs, one and a half cups granulated sugar, a heaping tablespoonful of butter, four eggs. Cream all these together, adding pineapple last; omit the whites of two eggs, beat these with tablespoon sugar and frost, and spread over the pudding when nearly done. CAKES AND CAKE-MAKING. 6s Cakes and Cake-Making. Use none but the best ingredients. Fresh butter always; wash out salt well, and cream light. Sift flour before weighing, have it dry and free from lumps. Use fresh eggs, which can always be had in winter, and put them in ice water in warm weather to separate them well. The least yellow in them causes. the whites to look streaky and do not froth high, which is an essential point in cake-making. Have your cake-pans clean and bright and well greased with lard. If the pan is thin and old, line with paper cut to fit nicely. Temper the oven before the cake is ready, and have a clear, brisk fire. Put over the rack a large pan full of cold water to prevent the cake from brown- ing too fast, and giving ample time to rise well. Watch closely during the baking process and keep the heat well up or the cake will fall if the temperature falls. One hour to one anda half is ‘sufficient for pound cake, two to three for a large fruit cake; two hours moderate heat for white cake as this requires slow baking. Adhere to these rules and you will have perfect success. DROP CAKE. One cup each sour cream, sugar, one teaspoonful soda, half cup currants, one and a half cups flour. Flavor with nutmeg or cinnamon. Drop from a spoon and bake in a quick oven. FRUIT CAKE No. 1. One pound of flour browned in the oven, one pound each of brown sugar and citron, two pounds raisins, two pounds currants, three-fourths pound butter, one cup molasses, two G4 PRACTICAL COOK BOOK. teaspoonsful each of mace, cassia and cloves, one teaspoonful soda and twelve eggs. This is an excellent recipe, and makes two loaves, Bake in a slow oven. POUND CAKE. One pound each of butter, sugar and flour, ten eggs; cream butter and flour well together; stir yelks and sugar until very light; beat whites stiff; add the yellow batter to the flour and butter, previously adding the cut whites to that. Stir all thor- oughly; flavor with rose-water. 7 VANDERBILT FRUIT CAKE—DELICIOUS. One cup butter, two cups sugar, one cup sweet milk, three cups flour (after sifting), two even teaspoonsful baking powder sifted in the flour—sift twice; whites of seven eggs, one pound each of raisins cut, figs chopped fine, dates stoned and cut, blanched almonds cut fine, and one quarter pound citron cut, Flour the fruit and stir in batter when very light. Cream butter and half of sugar very light; beat whites stiff and then beat in by spoonsful the other half of sugar. Now add flour and whites alternately until all is used. Pour into a buttered ‘cake pan, and bake in a slow oven for two hours. Delicious. HARLEQUIN CAKE—DELICIOUS AND BEAUTIFUL. One cup of white sugar, quarter cup butter, half cup sweet milk, one anda half cups flour, one and a half teaspoons baking powder, whites of four eggs. Cream butter and sugar together ; add milk; then the flour and baking powder sifted together ; then the eggs beaten very light and one teaspoonful vanilla; use half of this batter for the white layer. Color the other half with cochineal for pink layer. Prepare the cochineal by hte wake > awe * Ap. : 7S ey es ¢ eth Sal etka. adie: dois pe, curd bas Sp Sn ORR hs a, : co tae & es é 1 ie + * i bee a *4 a **. = a Pn a> =~ ae Ut Pn 7 a es <= a" ears oye Pil te de ae oF oF ; yi nie Go| cs 7 Te PE Neds ‘e a ae ‘oS 3 : a 7, 7 2 = q See ; ¢< rw ea he _ 7 = oe we x : ro) bd w Py : Get y ¢ ae Ri ca oe, - - 7 - tT t4 7 5 » - ay ¥ a] ? ol > A 7 Ae ae ae oa 7 ML re ar ¥ 4* - ft rs a a " Gi | ae ‘ ee om ite : ¥ ; ae i 5 a. 7 | Od hier ni Cort oo ’ d i 4 vier |: i ~" ‘ ns ee” oe eee 7 7 = iy ee. ape a. a as ne ee <4 2 ee 5 ae CAKES AND CAKE-MAKING,. 65. bruising teaspoonful, and dissolve in two tablespoonsful boiling water; strain through a cloth or muslin, and mix one and a half teaspoonsful with batter; flavor this with rosewater. Now make another batter of one cup sugar, quarter cup butter, half cup milk, one and a quarter cups flour, two teaspoonsful baking powder, the yelks of four eggs. Cream butter and sugar together; add the eggs and stir light; then milk, grated rind, and juice of one lemon. Use half of this for the yellow layer; color the other half by mixing in one ounce Baker’s chocolate melted in hot water over the fire. Bake in jelly cake. pans. These layers can be put together with cocoanut, soft icing, jelly or chocolate. It is exceedingly pretty when cut, and keeps well. The materials cost thirty-one cents. SILVER“ ORY BRIDE’S’* CAKE, The whites of sixteen eggs beaten to a stiff froth; stir to them one pound of pulverized sugar, Cream together three- quarters of a pound of butter, and one light pound of flour sifted twice, then weighed. Add all together—use no spices. Flavor with rosewater, or bitter almond. If a large cake is wanted, double this quantity. Bake slowly. ICE CREAM CAKE. Make a nice sponge cake, using one pound sugar, one -pound flour sifted with one teaspoonful baking powder (three times), ten eggs. Stir yelks and sugar very light and creamy together; add to this the stiff whites, and juice of one lemon. Then stir with a silver fork the flour in very lightly, pour into a baking pan and bake forty minutes in a brisk oven. When cold, slice off all the brown part; then slice in half-inch thick- ness, and spread Between each layer a pint of whipped, rich 5 66 PRACTICAL COOK BOOK. cream flavored with two or three spoonsful sugar and one tea- spoonful vanilla beaten until stiff as can be. Add to this one pound blanched almonds cut fine. (Fine.) CHOCOLATE CAKE. This cake will be found to be quite different from ordinary chocolate cake, andif directions are followed implicitly, it will be found to be perfect. ‘Take one cup grated chocolate, one cup sugar, one-half cup milk, yelk of one egg. Boil all this together until it thickens; let it get cold. While this mixture is cooling, make a cake of one cup sugar, one-half butter, one- half sweet milk, two and onehalf flour after sifting, two teaspoonsful baking powder, four eggs beaten separately, one tablespoonful vanilla for flavoring. Beat this batter very light, and add to it the chocolate mixture if perfectly cold; stir it in well. Bake in four jelly cake pans. Then make a boiled icing of one pound sugar, half cup water; dissolve well; beat stiff whites of three eggs; and when the sugar boils almost to the crackle, pour over the whites and beat hard. When icing is cold, put between layers quite thick and frost the top. COCOANUT CAKES. One pound grated cocoanut; one pound pulverized sugar ; rosewater to taste; whites of three eggs. Stir the cocoanut and sugar over the fire until it begins to dry, add the eggs without beating, and while hot, flavor delicately with rosewater. Drop in little cakes flattened on greased paper and brown in the oven. Sift over pulverized sugar when cold. WHITE CAKE. Whites of thirteen eggs, one pound granplated sugar, half pound butter, one pound flour, two teaspoonsful cream of | CAKES AND CAKE-MAKING., 67 tartar sifted in the flour three times; vanilla to taste. Beat eggs until very stiff; add sugar slowly tothem. Put the cream of tartar in the flour before sifting, and cream with the butter: then add the eggs which have been beaten into a meringue. - Pour into a pound pan, and bake rather slowly for one hour and a half. GOLDEN CAKE. For one cake select four large, deep-colored oranges, and roll each under your hand upon a table to soften them, and increase the juice. Weigh a pound of best loaf sugar; on some of the largest pieces rub off the outer rind until a deep yellow color. Cut up the oranges, and squeeze their juice through a strainer. Powder all the sugar, including the pieces with the orange zest upon them. Now transfer the sugar and one pound of butter to a deep bowl, and cream very light together. Beat twelve eggs, {omitting the whites of three) separately; sift one quart of the best flour, and measure after sifting; stir this flour into the batter, now ready mixed, as you would a poundcake. Bake in jelly tins, filling quite to the top. Grate two oranges, taking out the seeds; beat the whites of three eggs stiff with one cup sugar, stir in the grated orange and put between the layers. This is the finest of all golden cakes. CALCULA LILIES. Make a white sponge cake with the whites of six eggs, one cup pulverized sugar, one cup flour after sifting four times; beat whites very stiff; add sugar by degrees, then flour, beating in with a silver fork; flavor with bitter almonds; put the batter in a tin pan, so that it will be an inch thick when baked. When done, cut into squares and roll up in the shape of a calla lily ; stand each one in a wine glass, and fill with whipped cream. 68 PRACTICAL COOK BOOK. Now put in a small strip of yellow sponge cake to represent a spadix. DELICATE CAKE. One-half pound butter and one pound sugar creamed together very light; add one cup sweet milk, the whites of seven eggs cut to a froth. Put in alternately with one pound sifted flour in which two teaspoonsful Royal baking powder has been stirred. Bake ina slow oven. Flavor as you like. LAYER CAKE. Whites of ten eggs, one full cup butter, two cups sugar, three cups flour, three teaspoonsful baking powder sifted into the flour three times; half cup sweet milk. Cream sugar and butter together; cut the whites stiff and stir alternately with the flour into the sugar and butter; flavor highly with rose-water. Trans- fer the batter to a one-pound pan; bake a nice, light-brown. When cold shave off all the brown part and‘slice the cake in half-inch thicknesses. FILLING. Make one pound of boiled icing as thick as can be; when cold, stir into the icing one grated cocoanut and half can grated pineapple with the juice strained out; flavor with rose-water and put between layers, SPONGE CAKE—EXCELLENT. Ten eggs, two cups of sugar, two cups of flour sifted, then measured ; one fresh lemon. Beat half the sugar with yelks; beat whites stiff, and beat into them the other half of sugar, then stir this into the yelks and sugar previously beaten; add flour last, carefully, mixing gently with a silver fork. You can not be too careful in mixing in the flour; if stirred rapidly it will cause the batter to fall and the cake to be tough. Add lemon CAKES AND CAKE-MAKING. 69 before beginning to mix flour. Bake forty minutes in a quick oven. ANGEL FOOD. One anda half glasses sugar—fine granulated ; one glass flour, one teaspoonful cream of tartar. Flavor with vanilla. Sift sugar five times; sift flour four times. Remeasure flour; add cream of tartar, and siftonce more. Beat eggs verystiff on a large plate; stir in the sugar very lightly, beating all the time ; last, flour very light. Do not grease the pan; bake forty minutes. When done turn out on a table with two sticks under to raise the pan for ventilation. WHITE SPONGE CAKE. One and a half tumblers of pulverized sugar with a pinch of salt mixed with sugar, one tumbler of flour with teaspoonful cream \of tartar mixed in; whites of ten eggs. Beat the eggs very light, then add sugar by degrees and beat well; now stir in the flour as quickly and lightly as possible. Put into a well- heated oven. Grease your pan as for any other cake. NUGAT CAKE—NUGAR. Whites of ten eggs, one large cup butter, two large cups sugar, three large cups’ flour, one-half cup milk, three tea- spoonsful baking powder. Bake these layers in three bread pans; bake slowly, and these layers should be two inches thick. FILLING. One-quarter pound citron cut, one-half pound raisins cut, one-quarter pound figs cut; one pound French candy cut in thick pieces, one-half pound crystallized fruits cut, one cocoanut grated. Make a boiled icing (whites of four eggs and one pound sugar). Put the cut citron in one layer, raisins in 70 PRACTICAL COOK BOOK. one, figs in one. Bake this fruit in the batter. Ice one layer and stick the candied fruit and candies as thick as possible over the icing, then fill all the crevices with cooked cocoanut. Cook the nut and sugar in equal weights together for five minutes, stirring all the time; put on another layer and do likewise. Ice the top and cover the same way. This is extravagant, but most delicious. CARAMEL CAKE. Bake any kind of layer cake, and use the following filling: ‘Two cups brown sugar, one cup butter, one cup cream, vanilla flavoring. Cook this mixture until thick, and do not stir while cooking ; remove from the fire, and beat like icing until cold; spread between layers. WHITE FRUIT CAKE-—-LAYER. One cup butter beaten to a cream; add two cups sugar and cream well; sift three cups flour together with two teaspoonsful baking powder, and stiffly-beaten whites of six eggs. Bake in jelly tins, and while still hot put between the layers the follow- ing filing: Chop fine one-fourth pound each of figs, raisins, citron, dates and blanched almonds, and stir this fruit into three whites of eggs beaten stiff with a tea cup of powdered sugar and juice of one lemon; put tais between the layers, and frost over the top. This 7s a most delicious cake. . LAVER CAKE: No.2: Six eggs, one cup butter, two cups sugar, four cups flour, one teaspoon soda mixed in a spoonful hot water and two tea- spoonsful cream of tartar sifted in the flour. Bake in shallow; pans. Take two grated cocoanuts, one small cake chocolate grated, the whites of four eggs beaten some but not stiff, two CAKES AND CAKE-MAKING., al: pounds sugar and one tumbler of water. Boil.the water and sugar nearly to the crackle; pour over the whites and beat until stiff. Now divide this icing into three parts: Into one part mix cocoanut flavored with lemon, into the next put chocolate melted in a little water and flavored with vanilla, then place this in alternate layers between the cake. Whenit is filled up high, ice the top with the third part, and sprinkle over thickly grated cocoanut which you have kept for this purpose. One of my favorite recipes. LADY CAKE—NEVER FAILS, One pound and a quarter of butter, one pound of sugar, one pound and half flour, whites of twenty eggs. Cream together butter and sugar well; add flour and stiffly-beaten whites alter- nately until well mixed. Flavor with rose-water. This makes a large cake. Bake ina slow oven. NUE CARE: Two cups each of butter and corn-starch, three of sugar, one of sweet milk, six of flour with two teaspoonsful cream of tartar sifted in four times; measure after sifting. Now mix in the corn-starch and sift once again; whites of fourteen eggs beaten stiff. Cream butter and sugar well; add milk. Now add flour and whites alternately, by spoonsful. Stir until very light. Bake in one loaf. When cold, shave off all brown part and cut just through the middle, half and half. Make a boiled icing of one pound sugar and three eggs. When cold, stir into it one pound blanched and chopped almonds, half-pound citron, one pound raisins cut fine, half-pound figs. This will make a stiff icing, but none too stiff; spread an inch thick between the cake, and all on the sides and top after joining together ; put on thinly at first and smooth down well with a knife, so as to make ee, PRACTICAL COOK BOOK. it adhere; then spread as thick as you want. If a little too stiff to work well, add a little boiling water to soften it just right. This cake, when cold, has a rough, nutty appearance, and is very fine. SILVER LAYER CAKE. Three-quarters pound sifted flour, one pound sugar, six | ounces butter, whites of fourteen eggs. Cream sugar and butter together; add whites beaten stiff; then the flour and stir very light; flavor as you like. Bake in shallow tins. Make a filling of boiled icing, one pound sugar boiled with half cup water to the crackle, whites of three eggs beaten stiff; pour over the sugar and beat hard until cold and stiff. Add the grated rind and juice of one orange, grated rind and juice of half lemon. When cold, spread between layers. WHITE FRUIT CAKE. Whites of eighteen eggs, one pound sugar, one pound flour, three-quarters pound butter. Cream butter and sugar together. Beat whites stiff and add alternately with flour in which you have sifted two teaspoonsful baking powder. The above recipe is used for a white fruit cake, adding to the batter two grated cocoanuts, one pound citron (cut), one pound blanched and cut almonds. Flour the fruit before mix- ing—except cocoanut. SPONGE --CAKE, One cup of sugar, two eggs, one-half cup cold water, one pint flour, and one teaspoonful baking powder. Sift flour before measuring. Beat thoroughly the sugar and eggs, then add the water, flour and baking powder, and beat thoroughly again. Lastly, add the beaten whites, but do not beat them into the batter. The cake will be as light as a puff. Remember, you CAKES AND CAKE-MAKING., Tex can not do too much beating before you add the whites, but _they must almost float on the top of the batter. FRUIT CAKE. One pound brown sugar, one pound browned flour, three- fourths pound butter, one cup molasses, three pounds seedless raisins, one pound citron, two pounds currants, two teaspoonsful mace and cinnamon, one of cloves, one of black pepper, one nut- meg, one teaspoon soda, twelve eggs, one-half cup brandy into which steep the spices over night. This cake keeps for six months. SILVER CAKE. Whites of seven eggs, two cups sugar, one-half cup butter, one cup sweet milk, three and one-half cups flour, two heaping teaspoonsful baking powder sifted in the flour, any flavoring you desire. This cake requires much beating to give it a velvety appearance. Mode: Beat butter and sugar; add beaten whites and beat hard; then add milk and flour, and beat hard again. Bake in a slow oven. LAFAYETTE GINGERBREAD. Cut up in deep pan half pound of butter, with half pound of excellent brown sugar, and cream together with the hand. Add a pint West India molasses mixed with half pint warm, sweet milk, four tablespoons ginger, ground, a heaped table spoonful of mixed, powdered cinnamon, mace and nutmeg, one wine glass of brandy. Sift in one pound and a half flour, and stir well. Beat six eggs till very light and thick altogether, and mix them thoroughly into the batter; dissolve in warm water in two separate cups, one level teaspoonful soda, and a saltspoon level full of tartaric acid. First stir in the soda, 74 PRACTICAL COOK BOOK. and then the acid. Butter an oblong pan, pour in the mixture and bake in a moderate oven until thoroughly done. Two oranges, grated rind and juice, flavor nicely. ‘This is superior to all gingerbread if well made. CUP CAKE. One cup butter, two teaspoonsful baking powder, sifted three times in flour, one quart flour, six eggs beaten separately, two cups sweet milk; two and half cups sugar. Mix as for pound cake. Bake in one loaf.or in small pans. CREAM PUFFS. Three-quarters of a pound of flour, one teaspoonful baking powder, one pint of water, one good lump of butter size of goose egg, pinch of salt, eight eggs. Put the butter and water on the fire to boil; when it boils stir in by handsful the flour, stirring briskly all the time. When thick and smooth remove the kettle and continue beating with the spoon. Now break in, two at a time, the eggs, beating them in until a smooth mass. Lastly, stir in the baking powder. Place, by spoonsful, in a baking-pan and bake twenty minutes, when they will puff up high and light. When done lay ona dish to cool. Cut a slit in the side of each puff and fill with the following cream: One pin- of milk put to boil, four eggs, one cup sugar, and two table- spoonsful corn-starch stirred well together and added to the milk. Stir well until it thickens. When cold, fill the puff full. Flavor highly with vanilla, and ice the top of each or sprinkle over pulverized sugar. GINGER SNAPS. Melt together one pint of lard and one pint of molasses, two quarts flour sifted, one tablespoonful ground ginger mixed dry ICING. 7B in the flour, one teaspoonful soda beaten in the melted lard and molasses until thick and light color; mix with the flour as soft as you can roll thin; flour your board each time you roll; flour the baking-pan and bake quickly. These will keep several weeks in a close covered box. ICING. CONFECTIONERS’ ICING. One tablespoon cold water to the white of one egg; beat this together with a spoon, adding pulverized sugar until thick enough; then add a little tartaric acid and beat until very white. This is easily made. Flavor with rosewater or bitter almonds. You can double these proportions if you wish a large quantity. This icing is smooth and glassy, and does not crack. Do not use it for ornamenting. TEIN GrAZ CAKE: In using boiled icing spread it over the cake while the cake is hot; put on a thin layer at first, then pour on quite thick on the top, and let it run down on the sides smoothing quickly as itruns. You can doit very quickly, and ice several cakes in half an hour. BOILED ICING. Weigh a pound of granulated or loaf sugar; dissolve thor- oughly with one scant tea-cup hot water; add one tablespoonful nice light vinegar, and boil until when dropped in a cup of cold water it will be brittle. Have the whites of three or four eggs 76 _ PRACTICAL COOK BOOK. ‘beaten stiff, and pour the hot syrup in a steady stream, while another person beats hard and quick, as it falls from the kettle. This makes a smooth, thick icing. For icing over a cake, pour over the top and spread with a broad knife dipped in cold ‘water. ORNAMENTING. ORNAMENTING CAKE. Make a thick, boiled icing. After the cake has been iced over and is thoroughly dry, trace any design very lightly with a pencil or pin. Have several paper cones ready in shape of cor- nucopia; make them of paper, not too stiff, and when in proper ‘shape sew them together or pin the top, then squeeze through with the hand, pressing firm, and trace the design you have marked out. If you wish the embossing very heavy go over the ‘same tracing several times. APPLE SHORT CAKE. Stew tender juicy apples in a very little water until they are smooth and thick; season them with sugar, little butter and pinch of salt; flavor with lemon extract if you like. Make a short cake of one pint flour sifted with two teaspoons of baking powder and little salt. Rub a piece of butter half the size of an egg thoroughly into the flour, and mix it into a soft dough with sweet milk, about a coffee-cup full. Divide this lump into two equal parts; take one of these on a floured board, and roll into a sheet, handling as little as possible; lay it in a shallow baking pan and brush over with melted butter; ORNAMENTING. ayy then roll out the balance of the dough and lay it over the buttered piece. - Bake in a hot oven until done; then divide the cake, which will separate where it was buttered; butter the lower half, and spread it generously with the apple sauce; put on the balance of the cake, crust down; butter and spread with. sauce ; sift over all white sugar and serve with cream. LACE LEAVES EMBOSSED. Cut out of bobinet, not too coarse, any shape you desire— oak leaves are very pretty. Wire them all on the edge with. milliner’s wire and stiffen it with the same through the middle. Leave an end of the wire where you join it, stick this end down. in the cake and put a pin in the other end. Bend the leaf, so. that it will be raised up in the middle and not lie flat down on the cake. Now take a paper horn, cut off a small piece from the narrow end and use the icing in any design. CUP CAI ESNo: <2: Two cups white sugar, one cup butter, one cup sour cream four, cups sifted flour, six eggs, small teaspoon soda dissolved in milk-warm water and stirred in the last thing. Mix as an ordinary pound cake. This is a good, cheap layer cake batter. LEMON FILLING FOR CUP CAKE. One cup sugar, two eggs, two tablespoonsful butter the juice and grated rind of two lemons; beat all together and — boil until like jelly. STRAWBERRY SHORT CAKE. This is made by the same recipe given above. Take one quart of nice, ripe strawberries; mash them well and sweeten to taste. Spread this fruit between the crust, buttering well each 78 PRACTICAL; COOK BOOK. piece. You can ice the top and eat with whipped cream. Spread berries thick over the top.. This must.be eaten when almost cold; use it the same day it is made, as the berries lose their rich flavor after standing. JUMBLES No. 1. One pound sifted flour, half pound of butter, one pound sugar, six eggs. Cream butter and sugar and yelks of eggs together; beat whites and add to this mixture, then add flour and stir until very light. Bake in small patty pans or drop ona flat, greased baking-pan by spoonsful, not too close together. When done, sift over pulverized sugar or ice the top. JUMBLES No. 2. One quart flour sifted with two teaspoonsful baking powder, one cup butter rubbed through the flour with the hand; beat three eggs until thick; add one small cup milk. Pour this into the flour and knead with the hand as soft as you can manage it. Have ready some grated cocoanut and currants mixed dry together and sprinkled thick over the sheet of rolled dough; flour your cake cutter and cut out the cakes and bake in a quick oven. ‘These are very nice. CHOCOLATE AND COCOANUT JUMBLES. Beat one cup butter toa cream, then add two cups sugar and stir thoroughly together. Beat well together four eggs and stir in the batter. Sift two teaspoonsful baking powder into three scant cups of flour; half teaspoon salt. Stir this into batter and mix well. It should now be stiff enough to roll out; if not add flour to make itso. Divide the dough into two parts; into one, grate three-fourths cup of sweet chocolate; into the other a cup _—_—- ORNAMENTING. 79 of grated or dessicated cocoanut. Roll out each sheet thin, and lay the chocolate on top of the cocoanut, press down and bake in quick oven. JELLY ROLL. Bake sponge cake in flat bread pans, rather more than inch thick ; when done turn out on a paper and spread quick with any kind of jelly, roll up and place in a towel rolled tightly around to keep in shape. Sift over white sugar after removing the towel, which can be done when the cake is cold. PINEAPPLE ROLL. Bake a sponge cake on a flat baking pan, rather more than aninchthick. Split through the middle with a broad knife; after cutting, spread with cooked grated pineapple ands roll-up inva towel. You can ice over the rolls with plain icing if you like. PLAIN CAKE. Two and half cups of sugar, one of butter, one sweet milk, teaspoonful cream tartar, half teaspoonful of soda, four cups of flour sifted. Sift cream of tartar with flour, dissolve soda in a little warm water; four eggs. Mix exactly as pound cake, adding soda the last thing. If you double this quantity it will make two loaves or two large layer cakes. If batter is divided use spices, cut raisins and citron and place in alternate layers ‘with the plain batter. This is cheap, and bakes well. COCOANUT BALLS—FOR FANCY DISH. The whites of two unbeaten eggs stirred in after cooking. Grate two cocoanuts if you wish a good quantity, and put the dry cocoanut in a brass kettle over the fire; stir through it two pounds of sugar, dry. Stir all the time until dry and crumbly ; 80 PRACTICAL COOK BOOK. remove from the fire and roll into cones the size of English walnut in the heart of the hand; butter a white sheet of paper and put the balls inch apart on it, set this on a thick board or pan and put into a quick oven until slightly brown; remove with a knife. Have ready some sugar rolled in grated orange peel and mix this with dry cocoanut and fringe over the little cones. Colorsome more cocoanut with pink flavored with rose water and fringe the cones. Color some with chocolate in the same way, and pile the different cones high up in glass dishes or cake baskets. COCOANUT JUMBLES. Two cups sugar, one cup butter, two eggs, two cups cocoa- nut grated, small teaspoonful soda, and enough flour to make stiff batter. Drop by teaspoonsful upon. buttered paper in pans and bake in quick oven. a ee re ey ei ma ent “ 4 MISCELLANEOUS. 81 hibsGE LLANE OUS. CREAM SPONGE. One cup sugar, one egg, one cup sweet milk, two cups flour, two heaping teaspoonsful baking powder, one tablespoon- ful butter, the grated rind and juice of half lemon. Cream the butter and sugar, the grated rind and juice of lemon, beat in the egg, add the milk, gradually stirring all the time, then the flour and baking powder sifted together. Bake in three layers in quick oven. CREAM FOR ABOVE. Two tablespoonsful of corn-starch dissolved in a little cold water, one cupful of granulated sugar, one-fourth cup butter stirred together. Pour on one pint boiling water, add the yelks of three eggs, beaten light, and stir over the fire until thick. When cold add juice of half the lemon and spread between the layers ; sift powdered sugar over the top. PICKLED NASTURTIONS. Keep a jar of cold vinegar, gather the seed after the flower falls about the size of grains of corn and simply drop these into _the vinegar. A nice relish with meat. LETTUCE SALAD. : Take nice tender heads of lettuce—crisp them in water— drain and just before serving cut them up on a dish with a sharp knife. Have ready some meat gravy, sprinkle over a little salt and pepper, two spoonsful white sugar, crumbie two hard boiled eggs with a silver fork, mix all together lightly with 6 82 PRACTICAL COOK BOOK. a fork and pour over the meat gravy.and toss lightly; then add about half cup good, sharp vinegar, Slice an egg to lay over the top. Serve on side dishes. POTATOE AU GRATIN. Pare and cut in dice enough potatoes to fill a quart baking dish ; also one good sized onion, and fill the dish with alternate layers of potato and onion, sprinkling each layer with salt, pep- per, chopped parsely and bits of butter. Fill the dish with sweet milk and sprinkle a thick layer of bread crumbs over the top. Bake one hour in a moderate oven. COLD HOMINY PUDDING. Take two cups cold hominy left from breakfast, add three eggs and tablespoonful melted butter, pepper and salt; beat until a smooth mass, then add one pint sweet milk; pour into a round pan and bake half-hour. Nice for dinner, Fi$ SUMMER SQUASH. “Boil or steam the squash until tender, take them from the vines when the size of goose eggs; lay them out in a skillet and mash smooth with a spoon, add butter, pepper, salt, one table- - spoonful cream and stew them down until thick. If no objec- .tion is made, one chopped onion flavors nicely; also a little «corn added. MOCK MACARONI. Pound up one tea-cup crackers, one tea-cup grated or crum- bled. cheese, three or four eggs, pepper, salt, little mustard and lump of butter size of an egg; beat eggs well, stir in the cracker- crumbs, cheese, salt, pepper and mustard, then add one tea-cup sweet milk, bake half hour just before wanted. I have used MISCELLANEOUS. 83 o bread crumbs, cold rice, cold hominy or crumbled biscuit; all are good. CORN FOR WINTER USE. Gather the corn when quite tender, cut from the cob, saving all the milk. ‘Take a two gallon stone jar and sprinkle the bot- tom with rock salt, put on five inches of corn and one inch of salt, press down firm and so on until jar is nearly full, an inch fiesdit on-top. Pour over, after filling the jar, about two quarts cold water; then when settled put on last layer of salt; lay on a weight on top of all. Tie up tight and set away in a cool cellar. When wanted for use put to soak over night, or rinse in several cold waters, then put ina pan and cover with water; when it boils pour off and cover again, drain off the second water and add cup of milk, butter, pepper and one tea- spoonful sugar. CORN COFFEE. Brown in the oven good white flint corn, as you would roast green coffee. Put a teacup full of the whole grains in a coffee pot and pour over it one pint and a half of boiling water and set back on the stove to steep for two or three hours. Use as you would any other coffee with cream and sugar. This will last for several times, then add fresh grains. BEAUTIFUL PYRAMID OF FRUIT. Take a fine, ripe pineapple, peel and take out the eyes, stand it on a flat glass cake-stand or in the middle of a broad dish, take a sharp knife and slice down thin like an orange, not quite to the bottom so that it will not fall apart; sift over pulverized sugar several times. Now peel one dozen bananas, slice in thin strips and lay all around the pineapple, in fence-rows. Then one 84 PRACTICAL COOK BOOK. dozen oranges, cut the peeling and strip down and turn under ; then on the outside, large bunches of different kinds of grapes. NOVELTY DISH. Cook one quart of cranberries in one and a half cups of water until soft, adding two cups of sugar; strain through a colander; select a deep dish, put a layer of cranberries in the bottom of dish, slice nice ripe bananas for a layer over this, and continue to alternate these layers until dish is half-full. Make a meringue of the whites of four eggs and beat stiff with sugar, fill the dish full with this meringue and set in oven to brown; cool, and just before serving, cut some slices of bananas and lay around the edge of the dish, and dot it with some of the cranberry sauce. Very nice for dessert. PINEAPPLE JEULY: Peel and cut up ripe pineapples and cover them with water and cook until soft. Drain through a jelly-bag and measure the juice, allowing one pound of granulated sugar to one pint of juice. Boiland skim until it drops from the spoon. COMBINATION BLANC MANGE. Allow three pints of milk; put on one pint in a kettle, mix two and half tablespoonsful corn-starch with cold milk to make it smooth ; when the milk is hot, before it scalds, stir in this thick- ening two large tablespoonsful of sugar, a little salt, and add to the scalding milk, and stir constantly until thick and smooth; remove from the fire and flavor with rose water and just enough of cochineal extract (which is obtained of any druggist), to give it a pretty pink color; now pour into a bright tin cake-pan and set away to cool. Put on another pint of milk and proceed to MISCELLANEOUS. 85 thicken and cook, adding sugar and salt; when done have ready melted two tablespoonsful chocolate and stir this into the blanc mange smooth; if the pink part already in the mold is cold put this chocolate part on top of that. Now proceéd with the other pint of milk as before and flavor this with lemon extract, and the chocolate part with vanilla. Put on the last over the two others and set the mold away on ice or cool place until wanted. When served turn out ona pretty dish, slice it like cake and serve with whipped cream sweetened and flavored with bitter almonds. Serve for dessert or tea. PICKLED CHERRIES. Take the finest and largest Morella cherries, fully ripe, either remove the stems or cut them short. Have ready a large glass jar; fill it two-thirds with cherries pricked with a needle; add one to two cups nice brown sugar; put in layers; a few cloves, fill with good vinegar, and tie up. Remember, the fruit must be dead-ripe. The cherries retain all their rich flavor and will not shrivel. PINEAPPLE PRESERVED. Take four pineapples, as ripe as you can get them, wash them clean, but do not pare off the rind or cut off the leaves. The rind and leaves left on while boiling keep in the flavor of the fruit. Put them whole into a clean iron pot, fill it with cold water and boil them until so tender you can pierce them with a straw ; now take them out of the water and drain them ; when cool enough to handle, pare them nicely, cut into round slices half-inch thick, and cut the core out leaving a hole in the middle. Weigh them and to each pound of fruit a pound of best white sugar; cover these with the sugar in layers on a flat dish ; 86 PRACTICAL COOK BOOK, let stand twenty-four hours, then drain off the syrup and place the fruit injars. Boil the syrup until thick and pour hot over the fruit and seal up. NECTAR—A TEMPERANCE DRINK, Take two pounds of the best raisins and pick off the stems, seed and chop them; the grated yellow rind and juice of four fine lemons, two pounds of granulated sugar. Put the sugar in a kettle and melt it in a gallon of water. Boil and skim it half an hour, and while boiling hard, put in by degrees the raisins and lemons. Continue boiling about ten minutes; now pour into a stone crock and cover closely. Let stand three days, stirring it down twice daily, then strain it through a linen bag, bottle and seal. It will be fit for use in a fortnight. Take it in wine glasses with bits of crushed ice. MACARONI. Choose that of large pipe, clean and white; half-pound makes adish. Do not soak it, but wash and drain through a sieve. Boil it in a panof water, adding a lump of butter, size of an egg. It will be tender in half-hour; drain it and transfer to a deep dish; cut it in lengths of three inches. Between the layers, season with grated cheese, bits of fresh butter, pepper and salt, pour over one cup milk, and slices of three hard- boiled eggs; on the top, grated bread, and set in the oven to bake. SPANISH CREAM, Soak one-half box of Cox’s gelatine in a large cup of milk for one hour. Make a custard with the yellows of seven eggs, one and one-half cups sugar, one quart of milk; then stir in the soaked gelatine and beat it well. Flavor with lemon. When MISCELLANEOUS. 87 nearly cold beat the whites of seven eggs until they stand alone, and beat well into the custard. Pour into molds and set on ice to harden. JELLY FOR SPANISH CREAM. Half box of gelatine, two gills of cold water. After soaking half-hour squeeze a large lemon into the gelatine, adding,all the -lemon and ten ounces, or ten tablespoonsful white sugar, then pour over all one pint fiercely boiling water and stir well until dissolved, Strain and set on ice to harden. When you turn out the Spanish cream on a flat dish, put the jelly around it and serve with rich cream. SARDINE SANDWICH. To be appetizing, the bread must be cut very thin and evenly spread with butter. Sardines should have skin and tail removed, be broken up fine with a silver fork, lemon juice sprinkled over it, then spread neatly on the slices of bread and butter and rolled up into long rolls. EGG SANDWICH. Boil hard, eight eggs. Use only the yellows, which grate or mash fine, season highly with pepper, salt, little mustard and vinegar to taste. Spread half inch thick on thin slices of bread . and butter, one slice on top of the other, If served for tea, grate the white or chop fine and cover each slice, lay on a flat dish and surround with sprigs of parsley. WILAT TO DO WITH STALE BREAD. Take all the clean, sweet pieces of stale bread, put to soak over night in milk-warm water; next morning drain off the water and rub through a colander; then add sweet milk, pinch of 88 PRACTICAL COOK BOOK. salt, one well beaten egg, and flour enough to stiffen into a hght batter. Have a hot griddle iron and the result will be most surprising, for these cakes are simply delicious. The batter must be about as thick as for buckwheat cakes or waffles. SPANISH FRITTERS. . Trim off the crust from stale (baker’s) bread—it should be very light—cut in squares and soak in a mixture of beaten egg, one cup of milk, two tablespoons sugar, little nutmeg and cinna- mon. Fry a light brown in butter and eat with stewed fruit or sauce. (This makes a nice home dessert. ) BELL’S BISCUIT. Measure one quart of flour, two teaspoonsful cream of tar- tar, one level teaspoon soda; sift all together with the flour three times; mix with sour milk and knead well. Very light when baked in a quick oven. MOCK OYSTER CORN. Grate the corn or cut twice from the cob, put into a bowl with two spoonsful of flour, two eggs, lump of melted butter, pep- per and salt, half cup of milk, one teaspoonful baking powder. Have your skillet hot and well greased and fry light brown on each side; shape like a fritter. | CRANBERRY POULTICE FOR ERYSIPELAS,~ Mash a cup of cranberries well, spread on a linen cloth and apply to the inflamed part. Renew when dry. Cooling and healing. | . ANOTHER CURE—SALT FOR ERYSIPELAS. Use a strong saturated solution of salt—strong as can be made—simply keep the parts covered with cloths wet with it; MISCELLANEOUS, 89 at the same time cool the system with a dose of Epsom Salts mixed with lemon juice; eat a light diet. NEVER FAILING CHOLERA CURE. An excellent remedy for all bowel troubles—cholera, dysen- tery, diarrhea: Take equal parts of tincture of cayenne, tincture of opium, tincture of rhubarb, essence of peppermint, and spirits of cam- ‘phor ; mix well. Dose: Fifteen to thirty drops in a wine-glass of water. Repeat every fifteen or twenty minutes until relief is obtained.. I have cured the most obstinate cases with this remedy. Good. for cramp colic also. BORAX AND PULVERIZED SUGAR FOR COLD. When first taking cold and sneezing take a pinch of pulver- ized borax and sugar and sniff up each nostril; if taken in time the cold will all be gone in one hour. Use every half hour. Mix in a close box and keep in a convenient place, one ounce of pulverized borax, one teaspoonful of pulverized sugar. 90 PRACTICAL COOK BOOK. HINTS ON NBALTH. Never lean with your back against anything that is cold. Never begin a journey until the breakfast 1s eaten. Never take warm drinks and then immediately go out in the cold air. Keep the back between shoulder blades well covered. In going out into open air after leaving a warm room, breathe with the mouth closed. Never go to bed with cold or damp feet. Never omit regular bathing. When hoarse speak ‘as little as possible. Merely warm the back by the fire and never con- tinue keeping the back exposed to the heat after it has become comfortable. INFALLIBLE CATARREH CURE, Get blood root, dry, scrape off the outside, then beat the scraped root in a cloth and sift through a muslin cloth. Meas- ure one teaspoonful, one-half teaspoonful pulverized alum, two tablespoonsful strained honey; mix together in a pint pitcher and pour over one pint boiling water; set aside closely covered with a towel for three hours, then strain it and bottle. Keep always ina cool place. Use three times daily after meals by sniffing up a small quantity from the hand into each nostril. FOR BOILS. If in need of a poultice for boils or any swelling, take thick sweet cream and heat until oily and thicken with flour; it will be found very soothing and bring to a head very rapidly. HOUSEHOLD NOTES. Fh Pou ie bl OT DON OTLTES. TO CLEAN FURNITURE. Get a mixture of three parts linseed oil (boiled) and one part spirits of turpentine. Rub on with a woolen cloth and polish dry with another woolen cloth. This will make your furniture look like new. TO REMOVE BRUISES FROM FURNITURE. Melt together equal parts of yellow beeswax and turpentine, rub on the bruise with a woolen cloth, and then with a dry cloth, and the stain will disappear. LAMP CHIMNEYSs. Lamp chimneys should not be washed in soap and water. If much stained and smoked, soak them an hour in hot, strong soda water or ammonia, then polish with damp salt and rub off with soft paper. They will be clear and shining. TO REMOVE THE YELLOW COAT FROM KNIFE HANDLES. Take Spanish whiting and mix into a soft paste with kero- sene. ‘Take an old kid glove or chamois skin and rub briskly, then polish with paper. TO MEND LAMPS WHICH HAVE BECOME LOOSENED IN TAH, SOCKET. ’ Melt alum in a cup on the stove. Have your lamp clean and socket well wiped out and dry, place convenient to the stove; when the alum is thoroughly melted fill the socket full and 992 PRACTICAL COOK BOOK. setthe globe immediately into the socket. It will harden in a few seconds and you can not pull it out. . A CEMENT TO STOP UP CRACKS IN THt, HEA Tat OR -FIREPLACE, Sift ashes (common wood ashes), measure eight large spoonsful, and five of unslaked lime; mix with linseed oil into a stiff paste and fill the crack and it will harden to the solidity of a rock. TO TAKE INK OUT OF 7 CAKPEL. If ink should be upset on the carpet, take up immediately on a blotter, letting it absorb all it can, then cover thickly with salt ; renew as it absorbs the ink, and brush off and wipe with borax water. TO DRAW OUT KEROSENE 'OIL FROM A CARPET: If kerosene oil is accidentally spilled upon a carpet, cover thickly with buckwheat flour; let it alone until it absorbs all the grease and renew the application and brush off well with a whisk broom and no trace of it will be left. USES ORVS Ads te The most simple way to clean the inside of washbowls, bath, stationary marble basins, and pitchers on which a sort of dark scum or deposit from long standing forms if not properly cared for, is just to rub them with dry rock salt with a damp cloth; it takes off all dirt and leaves them bright and shining. VALUE. OF SALT; Severe pains in the bowels and stomach are speedily relieved by the application of a bag of hot salt. A weak solution for a cold in the head is a complete cure snuffed up into the nostrils HOUSEHOLD NOTES, 93. from the palm of the hand. Asa dentifrice, salt and water is very cleansing and also hardens the gums. Wash the scalp of the head in strong warm salt and water; it will keep it from falling out. When broiling steak throw a little salt on the coals and the blaze will not annoy. A little in starch boiled or raw will pre- vent the irons from sticking. If new calicoes are allowed to lie in strong salt and water for an hour before the first washing the colors are less likely to fade. Damp salt will remove the dark stain from a silver §poon defaced by an egg. BED BUGS. Make a saturated solution of salt and kerosene as thick as you can make it, and apply with a feather to all crevices of the bedstead, and you will have no more bugs. Stop up all cracks and places where the slats lie. Ina week youcan brush it all out without injury to the furniture. TO EXTERMINATE RED AND BLACK ANTS. Ants make their appearance in warm weather about the first of June. Geta ten cent bottle, sufficient to last two summers, wash your shelves in closets, safes and pantry with hot alum water and apply the sassafras oil with a feather in all crevices. Renew once in two weeks and you will not be bothered with ants. LABOR SAVING SOAP. Purchase seven and one-half pounds sal soda, one ounce borax, half ounce sulphate soda and eight pounds good yellow bar soap. Dissolve the sal soda, borax, sulphate of soda in four and one-half gallons of soft water, dissolve until not a lump remains; shave up the bar soap and melt in the solution already dissolved and boiling on the fire, keep it stirred while 94 PRACTICAL COOK BOOK. melting until all the soap is dissolved. When the soap is melted it is done. If inclined to boil over throw in a little cold water; take off and let stand an hour or so and pour up into tubs or jars. You can perfume it with sassafras oil if you wish. This makes fifty pounds soap; cost, about eighty cents. Made in one hour. TO PAINT AGPLOOR: You can do this very nicely by using two gallons of water, eight pounds yellow ochre, half pound glue, and one pound dry white lead; boil all together in a tin boiler; use a white- wash brush to paint with, and put it on boiling hot. When dry, go over it with boiled flaxseed oil, using a cloth. You can walk on it the same day. PLUSH GARMENTS—TO PUT AWAY. You should not fold it away, but hang it up by its own shoulder support; after putting a generous lump of camphor- gum in each pocket, and suspending one or two lumps from the shoulder support wrapped in a muslin cloth; make a muslin or dark cambric bag sufficient to draw over the garment; sew up the top; over this wrap newspapers and let the garment hang in a clean closet for the summer. SOME EXCELLENT RECIPES. 95 Some Excellent Recipes. HOKGA, COUGH: Boil one ounce of flaxseed in a pint of water, strain and add one tablespoonful strained honey, one ounce rock candy, juice of twolemons. Mix all together and boil well. Drink as hot as possible and as often as the cough is troublesome. LOS IN lA FELON. When a felon first begins to make its appearance, take a lemon, cut off one end, put the finger in and the longer you keep it there the better. SURE CURE FOR A FELON. Take equal parts of soft soap, unslaked lime and turpen- tine. Mix into a paste or salve and fill a stall with it and insert the finger. The pain will be great, but the felon is drawn to the surface and soon heals up. REMEDY FOR CHILBLAINS. The following is a sure cure: Take a handful of peach leaves and pour boiling water on them, let stand until cool enough not to burn the flesh, then place the feet in the water fifteen minutes. Do this three or four times and it will effect a cure. Gather the leaves before the frost touches them. Sz are PFE eg 4 = doe we ee le eee PE ee el —— = . . ~ . x A ne gy pes —_ * - ~~ a om - ——— - - 4 7 . 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