T958 (1879 THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL ENDOWED BY THE DIALECTIC AND PHILANTHROPIC SOCIETIES TX715 .T958 1879 UNIVERSITY OF N.C. AT CHAPEL HILL 10001846 75 This book is due at the LOUIS R. WILSON LIBRARY on the last date stamped under "Date Due." If not on hold it may be renewed by bringing it to the library. DATE DUE RET. DATE DUE RET. JUH U419U FEB 2 61995 f. '0C-- MAY in 1 995 m(^ 'Mjnmn n.ijc f. 1 1W UlU AUG 31 "Mr^ '■ I If" ■'■' ^ ■'i-.rt4 MAY 01 lAY'f) 4*93 Digitized by the Internet Archive in 2011 with funding from University of North Carolina at Chapel Hill http://www.archive.org/details/housekeepinginoltyre HOUSEKEEPING IN OLD VIRGINIA. ,-r^'^.g CONTAINING Contributions from Two Hundred and Fifty of Virginia's Noted Housewives, Distinguished for their Skill IN THE Culinary Art and other Branches OF Domestic Economy. EDITED VK MARION CABELL TYREE. "Who can find a virtuous woman? for her price is far above rubies. . . . She looketh well to the ways of her household, and eateth not the bread of idleness."—, Prov. xxxi, lo, 27. LOUISVILLE, KY.: JOHN P. MORTON AND COMPANY. 1879. COPYRIGHTED BY JOHN P. MORTON AND COMPANY. 1879. GENERAL CONTENTS. PAGI Preface - '? List of Ccntributors 11 Bread 19 Coft'ee, Tea, and Chocolate 61 Milk and Butter 65 Soup 68 Oysters and other Shell Fish . 85 Fish 97 Game 107 Meats 114 Beef and Veal 136 Mutton and Lamb 168 Poultry 176 Salads 190 Sauces 200 Brunswick Stews, Gumbo, and Side Dishes 211 Eggs 232 Vegetables 238 Pickles and Catsups 255 Cake 304 ▼1 CONTENTS. PAGI Icing 348 Gingerbread 350 , Small Cakes 353 Puddings ; 365 Pudding Sauces 40J Pastry 404 Fritters and Pancakes 416 Jelly, Blanc-mange, Charlotte Russe, Baked Custard, Creams, and Miscellaneous Desserts 417 Ice Cream and Frozen Custard 430 Fruit Desserts 442 Preserves and Fruit Jellies 443 Confectionery 458 Wines 461 Beverages, Cordials, etc 468 The Sick-Room — Diet and Remedies for the Sick. . . 476 Ilouse-cleaning, etc 497 Recipes for Restoring Old Clothes, Setting Colors, Removing Stains, etc 505 Miscellaneous Recipes 508 PREFACE Virginia, or the Old Dominion, as her children delight to call her, has always been famed for the style of her living. Taught by the example of her royal colonial governors, and the numerous adherents of King Charles, wlio brought hither in their exiJe the graces and luxuriousness of his brilliant court, she became noted among the colonies for the princely hospitality of her people and for the beauty and richness of their living. But when at length her great son in the House of Burgesses sounded the cry of war, and her people made haste to gird themselves for the long struggle, her daughters, not to be outdone either in services or patriotism, set about at once the inauguration of a plan of rigid retrenchment and reform in the domestic economy, while at the same time exhibiting to their sisters a noble example of devotion and self-sacrifice. Tearing the glittering arms of King George from their side- boards, and casting them, with their costly plate and jewels, as offerings into the lap of the Continental Congress, they intro- duced in their homes that new style of living in which, discard- ing all the showy extravagance of the old, and retaining only Vlll PKEFACB. its inexpensive graces, they succeeded in perfecting that system which, surviving to this day, has ever been noted for its beau- tiful and elegant simplicity. This system, which combines the thrifty frugality of New England with the less rigid style of Carolina, has been justly pronounced, by the throngs of admii'ers who have gathered from all quarters of the Union around the generous boards of her illustrious sons, as the very perfection of domestic art. It is the object of the compiler of this book, for she does not claim the title of author, to bring within the reach of every American housekeeper who may desire it, the domestic prin- ciples and practices of these famous Virginia homes. In doing this she has not sought to pursue the plan adopted by so many authors of such books — to depend upon her own authorshi'p for her rule. She confesses that in this matter her labors have been largely editorial. Through a long life it has been her good fortune to be a fre- quent visitor, and often the intimate guest and kinswoman, at many of these homes ; and she has sought, by the opportunities thus afforded, and guided by her own extensive experience as a housekeeper, to gather and select from these numerous sources those things which seemed to her best and most useful to the practical housewife, and which, carefully observed, would bring the art within reach of all who have the ambition to acquire it. It will be seen that she is indebted to near 250 contributors to her book Among these will be found many names famoui PBSFAOS. IX through the land. Associated wdth them will be discovered others of less national celebrity, but who have acquiied among their neighbors an equally merited distinction for the beautiful order and delightful cuisine of their homes. The labors of the writer have been greatly lightened by the kindness of these contributors. And she desires in this public way to renew her thanks for the aid which they have given her, but even more for the goodness which prompts them, at cost of their sensitiveness, to allow her to append their names to the recipes which they furnish. The book, after great care in its preparation, is now offered to the public with much confidence. All that is here presented has been so thoroughly tested, and approved by so many of the best housekeepers in Virginia, that she feels it must meet with a cordial and very general reception at the hands of all accom- plished housewives throughout the land, and will supply a long- felt and real need. If she shall thus succeed in disseminating a knowledge of the practice of the most admirable system of domestic art known in our country y if she shall succeed in lightening the labors of the housewife by placing in her reach a guide which will be found always trusty and reliable y if she sliall thus make her ,tasks lighter and home-life sweeter ; if she shall succeed in contribut- ing something to the health of American children by instruct- ing their mothers in the art of preparing light and wholesome and palatable food ; if she, above all, shall succeed in making American homes more attractive to American husbands, and spare 1* X PBEFAGIu them a resort to liotels and saloons for those simple luxuries which their wives know not how to p>Tovide j if she shall thus add to the comfort, tv) the health and happy coutentnient of these, she \vi\\ have proved in some measure a public benefactor, and will feel amply repaid for all the labor her work has cost. MAKION CABELL TYREE. Ltnohbdro, Va , January. 1877. LIST OF CONTRIBUTORS. Mrs. Robert Alexander Fredericksburg, Va. Mks. John J. Ambler Lynchburg Mrs. Judge Anderson Lexington. Mrs. Charlotte Armstrong Richmond. Miss Nannie Avekett Amherst Co. " Mozis Addums." Richmond. Mrs. R. T. H. Adams Lynchburg. Mrs. .John T. Anderson Virginia. Mrs. John Thomi-son Brown Nelson Co. Mrs. Benjamin J. Barbour Orange Co. Mrs. Judge Barton Fredericksburg Miss ]\L^ry Bella Beale Richmond. Mrs. Orville Bell Liberty. Mrs. C. S. Bliss Lynchburg. Mrs. S. Brady Wheeling, West Va. Mrs. Emma BiiECKiNRiDOE\ Fincastle. Mrs. Julia Breckinridge/ " Mrs. Brinckerhoff Fredericksburg Mrs. John Brooke Lexington. Mrs. ]VI. B Warrenton, Fauquier Co. Mrs. Bruce Virginia. Mrs. Marcus B. Buck Front Royal. Warren Co, Mrs. Armste^d Burwell Franklin Co I XH LIST OF CONTKIBUTOK8. Mrs. CaAiiLEs W. Bukwbll Ellicot City, Md Mrs. Wm. Burwell Georo-ia. Mrs. CnARiiES Button Lyucbbui"^ Dr. Burney Montgomery, Ala Mrs. George A. Burks Lyjichburg, Mrs. Bro.vddus Mecklenburg Co. Mrs. Byrd Viiginia. Mrs. Wii-liam Cameron Petersburg, Mrs. Clara Cabell Nelson Co. Mrs. Louis W. Cabell. Buckingham Co Mrs. Makgaret C. Cabell " "• Mrs. H. Coalter Cabell Richmond. Mrs. Mary C. Campbell Baltimore, Md. /Mrs. Thos. Campbell Bedford Co. N.MRS. Wm. Campbell " " Mrs. Eliza H. Carrington Halifax Co. Mrs. Paul Carrington " " Mrs. Fannle Carrington Charlotte Co. Mrs. Henry Carrington " " Mrs. Theo. M. Carson Lynchburg Mr. Edward Camm " Mrs. Fannie Chalmers " Mrs. Addison Cobbs Charleston, West Va. Mrs. Alice Coleman Halifax Co. Mrs. Dr. Coleman Williamsburg. Mrs. John L. Coles Northumberland Co Mrs. Peyton Coles Albemarle Co. Mrs. Tucker Coles " " Mrs. Raleigh Colston Richmond. Mus. H. P. Chew Fredericksburg, Mrs. Camillus Christlan Lynchburg. Dr. E. a. Craiohill , " Mrs. D. Cone Warren Co LIST OF CONTRIBUTORS. Xlll Mrs. Davis Chesterfield Co Mrs. Robert J. Davis Lynchburg. Mrs. Mary M. Dame Danville. Mrs. John B. Dangerfield Alexandria. Mrs. Addison M. Davies Lynchburg Mrs. Horatio Davis Pittsylvania Co. Mrs. Frank Deane Lynchburg Mrs. Jos. Deans Gloucester Co., Mrs. Judge Asa Dickinson Prmce Edward Co, Mrs. Melville Dunn Richmond. Mrs. Andrew Dunn Petersburg Mrs. Duke Suffolk Co. Miss D. D Norfolk. Miss Didlakb Lynchburg. Mrs. Maria Edmonds Prince Edward Co. • Mrs. John T. Edwards Lynchburg. Mrs. Dr. Early " Mrs. Early " Mrs. J. D. Ewing Harrisonburg. Mrs. Elam Virginia. Mrs. Fitz Hugh " Mrs. F. B. Picklin Fredericksburg. Mrs. F. F. Fitzgerald Farmville, Mrs. J, H. Figgat , . Fincastle. Mrs. Col. Forsberg Lynchburg. Mrs. Graves Kentucky. Mrs. Caroline Garland Lynchburg. Mrs. Mary L. Garland " Mrs. John P. Gardner Nelson Co. Mrs. Judge Geo. H. Gilmer Pittsylvania Co. Mrs. p. D. Goodwin Wytheville. Mrs. Judge Goolrick Fredericksburg Mrs. Janb V. Qoolbick " Xl\ LIST OF CONTKIBUTORS. Mrs. K p. Goggin Lynchburg Mrs. Susan Goggin Bedford Co Mrs. Newton Gordon Lynchburg. Mrs Isabella Gilmer " Mr& Isabella Harrison Charles City Co. Mrs. Ei,vira Henry Charlotte Co. Mrs e. Winston Henry " " Mrs. Mary G. Harding Staunton. Mbb. Fred. Hickey Lynchburg. Mrs. John W. Holt " Mrs. Ann Holt Liberty. Mrs. Ferdinand C. Hutter Lynchburg. Mrs. J. P. Hubbard Shepherdstown, West Va Mrs. Wm. L. Hyland Parkersburg, West Va. Mrs. Edward Ingle Roanoke Co. Mrs. J. J. Irby New Orleans, La. - — • Mrs. Joseph M. Jones Kentucky. Mrs. Dr. Jones Bedford Co. Mrs. Arthur .Johns Northampton Co. Mrs. Col. Johnson Lexington. Mrs. .J. Johnson Abingdon. Mrs. Thomas L. Johnson Lynchljurg. Mrs. David Kent Pulaski Co. Mrs. D. B. ICinckle Lyuchljurg. Mrs. Kinsolving Halifax Co. Mrs. Knox Fredericksburg. ' Mrs. Dr. Henry Latham Lynchburg. Mr. K Norfolk. Mrs. L. D. Leighton Petersburg. Mrs. Col. Augustine Leptwich Lynchburg. '' — Mrs. Gen. Robert E. Lee " Arlington," Westmoreland Co — Miss Mildred C. Lee Lexington Mrs. Gov. John Letcher .- ** LIST OF CONTBIBUTOK8. X\ Mrs. Dr. Robert T. Lemmon Campbell Co Mrs. Andrew Lewis Harrisonburg Mrs. James LANonoRNE Lynchburg Mrs. John A. Langhgrne Montgomery Co Mrs. Nannie A. Langhgrne Lynchburg Mrs. Richard T. Lacy " Mrs. M. L Mrs. Geg. D. Lawrence Miss. Mrs. Wm. H. Little Fredericksburg. Mrs, J. D. L Lyncliburg. L. D. L Albemarle Co Mrs. Gov. Mabte Fredericksburg. Mrs. John Mason. " Mrs. O. Massie Brooklyn, N. Y. Mrs. Patrick Massik Nelson Co. Mrs, Sarah Meem Abingdon. Mrs. John F. Miller Lynchburg. Mrs. Charles L. C. Minor Blacksburg.'- Mrs. C. C, McPiiail Chariotte Co. Mrs. John R. McDaniel Lynchburg Mrs. Mart McNutt Prince Edward Co Mrs. R. K, Meade Petersburg. Mrs. Wm. H. Mosby Amherst Co. ■ Mrs. Alice Murrel Lynchburg. Mrs, Wm, McFarland Missouri Mrs. C. V, McGee Ala Mrs. McGavock Pulaski Co. Gen. M Virginia. Mrs. James J. Moore Richmond, Mrs. Geo. Newton Norfolk, Miss Fannie Nelson Yorktown Mrs. Geo, Nichols Bedford Co Mrs. Qkn. T. T, Nichols New Orleana, La XVI LIST OF CONTRIBUTORS. Mrs. Charles Norvell Lynchburg Miss Norwood Richmond Mrs. Robert L. Owen Lynchburg Mrs. Geo. W. Palmer Saltville Mrs. R. L. Page Norfolk Mrs. David Pierce Wythevilla Mrs. John D. Powell Portsmouth. Mrs. Wm. Ballard Preston Montgomery Co Mrs. Gen. Robert Preston " " Mrs. Jas. Preston " " Mrs. Preston Virginia- Mrs. Annis E. Preston Lynchburg. Mrs. Richard Pollard " Mrs. James F. Payne " Miss Eliza Payne " Mrs. Annie Phillips Fredericksburg. Mrs. Edmund H. Pendleton Cincinnati, Ohio. Mrs. Price Charlotte Co. Mrs. John H. Parker Chesterfield Co. Mrs. Reid Norfolk. -Mrs. ]VLvttie Reid Winchester. Mrs. David S. Read Roanoke Co. Mrs. Wm. C. Rives Albemarle Co. Mrs. J. Henry Rives Lynchburg. Mrs. Roane " Mrs. J. H. Robinson " Mrs. W. Russell Robinson Richmond. Mrs. Dr. Edward T. Robinson " Mrs. John Roberts Fredericksburg. Mrs. E. M. Ruggles " Mrs. Dr. Sale Liberty. Mrs. Geo. D. Saunders Buckingham Co, Mrs. Ann Saunders Lynchburg^ LIST OF 00NTK1BUT0B8. XVU Mk8. James A. Skddon Goochland Co_— Mrs. Dr. Semple Ala. Mrs. H. H. Service Alexandria Mrs. J. W. Shields Richmond. Mrs. Jas. W. Shields King Geo. Co. Mrs. H. T. Silverthorn Lynchburg. Mrs. Wm. A. Strother " Mr. Wm. A. Strother " Mrs. John W. Stone " Mrs. John F. Slaughter " Miss Lillie Slaughter " Mrs. Kate Slaughter " Mrs. Judge Spence " Mrs. Henderson Suter Liberty. Mrs. Harriet Stansbury New Orleans, La- Mrs. Shannon Miss Miss Ellen Shute New Orleans, La Miss Rebecca Smith Norfolk. Mrs. Charles Sharp " Mrs. Sparks Virginia Mrs. Col. Smith Pittsylvania Co Mrs. a. H. M. Taliaferro Orange Co Mrs. Mart W. Taylor Campbell Co Mrs. Major Thos. L. Taylor Campbell C. H • Miss Julia Thompson Williamsburg. Mrs. C. L. Thompson Richmond. Mrs. J. Hanson Thomas Baltimore, Md. Mrs. Eli Tutwiler Lexington. Mrs. Samuel Tyree Lynchburg Mrs. John H. Tyree " Mrs. Jas. Taylor. . . , . , Fredericksburg. Miss Edmonia Taylor Orange Co. MBb. Tucker Virginia, XVlll LIST OF CONTBIBUTOBS. Mrs. Judge Watson Abingdon • Miis. Dii. Thos. Walker Lynchburg Mrs. Col. W " Mrs. Col. Rorert E. Withers Wytheville. Hits Philip T. Withers Lynchburg, Mrs. Dr. R. W. Withers . . , Campbell Co. Mrs. Edmund Withers Nelson Co. Mrs. Dr. Wingpield Maryland Mrs. K. M. C. Wingfield Portsmouth Mrs. J. C. Wheat Winchester. Mrs. Judge Wharton Liberty. Miss Emily Whitehead Norfolk, Mrs. Robert VVhitehead Nelson Co Mrs. John M. Warwick Lynchburg. Mrs. Wm. N. Weleord " Mr. Philip Withers " Miss Kate Wilson *' Dr. Tiios. L. AValker " Miss Nannie S. Langhorne *• HOUSEKEEPING IN OLD VIRGINIA. BREAD. Bread is so vitally imjiorfcant an element in our nourishment that I have assigned to it the first place in my work. Truly, as Frederika Bremer says, " when the bread rises in the oven, the heart of the housewife rises with it," and she might have added that the heart of the housewife sinks in sympathy with the sinking bread. t would say to housewives, be not daunted by one failure, nor by twenty. Resolve that you will have good bread, and never cease striving after tliis result till you have effected it. If per- sons mthout brains can accomplish this, why cannot you ? I would recommend that the housekeeper acquire the practice as well as the theory of bread-making. In this way, she will be able to give more exact directions to her cook and to more readily detect and rectify any blemish in the bread. Besides, if circumstances should throw her out of a cook for a short time, she is then prepared for the emergency. In this country fortunes are so rapidly made and lost, the vicissitudes of life are so sudden, that we know not what a day may bring forth. It is not uncommon to see elegant and i-efined women brought suddenly face to face with emergencies which their practical knowledge of household economy and their brave hearts enable them to firmly meet and overcome. To return to the bread question, however. Good flour is an indispensable requisite to good bread. Flour, whether old or 20 BREAD. new, should always be sunned and aired before being used. In the morning, get out the flour to be made up at night for next morning's breakfast. Sift it in a tray and put it out in the sun, or, if the day is damp, set it near the kitchen fire. Only experi ence will enable you to be a good judge of flour. One test is to rub the dry flour between your fingers, and if the grains feel round, it is a sign that the flour is good. If after trying a barrel of flour twice, you find it becomes wet and sticky, after being made up of the proper consistency, you had better then return it to your grocer. The best flour is worthless without good yeast. Yeast made up in the morning ought to be fit for use at night. It shovild be foamy and frothy, with a scent slightly like ammonia. After closely following the directions for yeast-making, given in the subsequent pages, the bread will be apt to succeed, if the flour employed is good. There is a great art in mixing bread, and it is necessary to observe a certain rotation in ,the process. To make a small quantity of bread, first sift one quart of flour ; into that sift a teaspoonful of salt, next rub in an Irish potato, boiled and mashed fine, then add a j^iece of lard the size of a walnut, and next a half teacup of yeast in which three teaspooufuls of white sugar have been stirred. (Under no circumstances use. soda or saleratus in your light dough.) Then make into a soft dough with cold watei' in summer, and lukewarm in winter. Knead without intermission for half an houi-, hy the clock Otherwise five minutes appear to be a half hour when bread is being kneaded or beaten. Then place it in a stone crock, greased with lard at the bottom, and set it to rise. In summer, apply no artificial heat to it, but set it in a cool place. As bread rises much more quickly in summer than in winter, you must make allowance for this difierence, during the respective; seasons. The whole process, including both the first and second rising, may be accomplished in seven or eight hours in summer, though this will bo regulated partly by the flour, as some kinds of flour rise BKKAD. 21 much more quickly thau others. In summer you may make it up at nine o'clock p.m., for an eight o'clock bi-eakfast next morning, but in winter, make it up at seven p.m., and then set it on a shelf under which a lighted coal-oil lamp is placed. If you can have a three-cornei-ed shelf of slate or sheet-iron, placed in a corner of the kitchen, just above the bread block, it will be all the better, though a common wooden shelf, made very thin, will answer, where you cannot get the other. The coal-oil lamp underneath without running the risk of burning the shelf (it wooden), will keep the bread gently heated all night, and will answer the double purpose of keeping a light burning, whicli most persons like to do at night, and which they can do with scarcely any expense, by using a coal-oil lamp. Never knead bread a second time in the morning, as this ruins it. Handle lightly as possible, make into the desired shapes and put into the moulds in which it is to be baked. Grease your hands before doing this, so as to grease the loaf or each roll as you put it in, or else dip a feather in lard and pass lightly over the bread just before putting it in the oven to bake. Let it be a little warmer during the second rise than during the first. Always shape and put in the moulds two hours before breakfast. If hot bread is desired for dinner, re- serve part of the breakfast dough, keeping it in the kitchen in winter, and in the refrigerator in summer till two hours before dinner. In baking, set the bread on the floor of the stove or range, never on the shelf. Always turn up the damper before baking any kind of bread. As you set the bread in the stove, lay a piece of stiff writing paper over it to keep it from browning be- fore heating through. Leave the door ajar a few minutes, then remove the paper and shut the door. When the top of the loa^ is a light amber color, put back the paper that the bread may not brown too much while thoroughly baking. Turn the mould around so that eacli part may be exposed to equal heat. Have an empty baking-paix on the shelf above the bread, to nrevent it 22 BBEAD. from blistering : some persons fill the pan with water, but I think this is a bad plan, as the vapor injures the bread. When thor- oughly done, wrap the bread a few moments in a clean, thick, oread towel and send to the table with a napkin over it, to be kept on till each person has taken his seat at table, I would suggest to housekeepers to have made at a tinner's, a sheet-iron shape for bread, eight inches long, four and one-half Laches wide, and five and one-half deep. This is somewhat like a brickbat in shape, only deeper, and is very desirable for bread that is to be cut in slices, and also for bread that is! to be pulled off in slices. A quart of flour will make eight large rolls, six inches high, for this mould, and three or four turnovers. It is a nice plan after making out the eight rolls to roll them with greased hands till each one will reach across the pan (four and one-half inches), making eight sKces of bread which will pull of! beautifully when well done, and thus save the task of slicing with a knife. It requires an hour to bake this bread properly. Do not constantly make bread in the same shapes : each morning, try to have some variation. Plain light bread dough may be made into loaves, rolls, twist, turnovers, light biscuit, etc., and these changes of shape make a pleasant and appetizing variety in the appearance of the table. The addition of three eggs to plain light bread dough will enable you to make French rolls, muffins, or Sally-Lunn of it. As bread is far more appe- tizing, baked in pretty shapes, I would suggest the snow-ball shape for muffins and egg bread. Very pretty ii'on shapes (eight or twelve in a gro\ip, j oined together) may be procured from almost any tinner. If you should have iadiflerent flour of which you cannot get rid, bear in mind that it will sometimes make excellent beaten biscuit when it will not make good light bread. In making beaten buscuit, always put one teaspoonful of salt, a piece of lard the siize of an egg, and a teacup of milk to a quart of flour, adding enough cold water to make a stiff dough : no other iiiiiredieuts are admissible. Make the dough much stitfer than BKEAD. 23 for other breads, beat steadily a half hour, by the clock. Cut with a biscuit cutter or shape bj haud, beiug careful to have the shape of each alike and perfect. Make them not quite half an inch thick, as they rise in baking. Do not let them touch each other in the pan, and let the oven be very hot. It is well not to Lave beaten biscuit and light bread baked at the same time, as they require difierent degrees of heat. When two kinds of bread are required, try to have two such as requii'e the same amount of heat. Egg bread and corn muffins require the same degree of heat as beaten biscuit, while Sally-Luun and muffins need the same as light bread. There is no reason why the poor man should not have as well pi-epared and palatable food as the wealthy, for, by care and pains, the finest bread may be made of the simplest materials, and surely the loving hands of the poor man's wife and daughter will take as much pains to make his bread nice and light as hire- lings will do for the wealthy. The mistake generally made by per- sons in restricted circumstances is to make too great a use of soda bread, which is not only less wholesome, but is more expensive than light bread or beaten biscuit, as it requires more ingredi- ents. The bread, coffee and meat, which constitute the poor man's breakfast, properly cooked, furnish a meal fit for a prince. The furnishing of the kitchen is so important that I must here say a few words on the subject. First, the housekeeper must have a good stove or range, and it is well for her to have the dealer at hand when it is put up, to see that it draws well. Besides the utensils furnished with the range or stove, she must provide every kitchen utensil needed in cooking. She must have a kitchen safe, — a bread block in the corner, furnished with a heavy iron beater ; trays, sifters (with iron rims) steam- ers, colanders, a porcelain preserving kettle, perforated skim- mers and sj)oons, ladles, long-handled iron forks and spoons, sharp knives and skewers, graters, egg beaters (the Dover is the best), plenty of extra bread pans, dippers and tins of every kind, iron moulds for egg bread and muffins, wash pans, tea 24 BKEAD. towels, bread towels, and hand towels, plates, knives, forks and spoons for use of the servants, a pepper box, salt box and dredge box (filled), a match safe, and last, but not least, a clock. Try as far as possible to have the utensils of metal, rather than of wood. In cases where you cannot have cold and hot water conveyed into the kitchen, always keep on the stove a kettle cf hot water, with a clean rag in it, in which all greasy dishes and kitchen utensils may be washed before being rinsed in the kitchen wash pan. Always keep your cook well supplied with soap, washing mops and coarse linen dish rags. I have noticed that if you hem the latter, servants are not so apt to throw them away. Insist on having each utensil cleaned immediately after being used. Have shelves and proper places to put each article, hooks to hang the spoons on, etc. If you cannot have an oil- cloth on your kitchen floor, have it oiled and then it may be easily and quickly wiped over every morning. Once a week, have the kitchen and every article in it thoroughly cleaned. First clean the pipe of the stove, as the dust, soot and ashes fly over the kitchen and soil everything. Then take the stove to pieces, as far as practicable, cleaning each part, especially the bottom, as neglect of this will prevent the bread from baking well at the bottom. After the stove is thoroughly swept out, — oven and all, apply stove polish. I consider " Crumbs of Com- fort " the best j)reparation for this purpose. It comes in small pieces, each one of which is suflacient to clean the stove once, and is thus less apt to be wasted or thrown away by servants than stove polish that comes in a mass. Next remove everything from the kitchen safe and shelves, which must be scoui-ed befor* replacing the utensils belonging to them, and these too must first be scoured, scalded, and wiped dry. Then wash the win- dows, and lastly the floor, scouring the latter unless it is oiled, in which case, have it merely wiped over. Never let a servant take up ashes in a wooden vessel. Keep a sheet-ii'on pan or scuttle for the purpose. At night, always have the water buckets filled with water and also the kettles, HOUSEHOLD MEASURES YEAST. 25 setting the latter on the stove or range, in case of sickness or anv emergency during the night. Have kindling wood at hand also, so that a fire may be quickly made, if needed. Sometimes a discoloration is observable in iron kettles or other iron vessels. This may be avoided by filling them with hay before using them. Pour water over the hay, set the ves- sel on the fire and let it remain till the water boils. After this, scour in sand and ashes — then wash in hot soap-suds, after 7«rhich process, there will be no danger of discoloration. Household Measures. Wheat Flour. 1 lb. is 1 quart. Indian Meal. 1 lb. 2 oz. are 1 quart. Butter, when soft, 1 lb. is I pint. Loaf sugar, broken, 1 lb. is 1 quart. White sugar, powdered, 1 lb. 1 oz. are 1 quart. Best brown sugar, 1 lb. 2 oz. are 1 quart. Ten eggs are 1 lb. Flour. 8 quarts are 1 peck. " 4 pecks are 1 bushel. 16 large tablespoonfuls are ^ pint. 8 large tablespoonfuls are 1 gill. 2 gills are ^ pint. A. common sized tumbler holds ^ pint. A tablespoonful is ^ oz. 60 drops are equal to a teaspoonful. 4 teaspoonfuls are equal to 1 tablespoonful. YEAST, Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron spoon, leaving the boiling water on the stove during the process. Throw in this water a handful of hops, which must scald, not boil, as it turns the tea very dark to let the hops boil. 26 IRISH POTATO YEAST YEAST THAT NEVER FAILS- Add to the niasl ed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt ; then slowly stir in the strained hop tea, so that there will be no lumps. When milk- warm add a teacupful of yeast and pour into glass fruit jars, or lai'ge, clear glass bottles, to ferment, being careful not to close them tightly. Set in a warm place in winter, a cool one in sum- mer. In six hours it will be ready for use, and at the end of that time the jar or bottle must be securely closed. Keep in a cold room in winter, and in the refrigerator in summer. This yeast will keep two weeks in winter and one week in summer. Bread made from it is always sweet. — Mrs. S. T. Irish Potato Yeast. 1 quart of potatoes, boiled and mashed fine. 1 teaspoonful of salt. \ teacup of sugar. Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir it briskly. Then put all the ingredients in ajar together, and when cool enough, add a cup of yeast, or leaven. Set it by the fire to rise. It will be ready for use in five or six hours. — Mrs. E, Another Recipe for Yeast. 12 large potatoes, boiled and mashed fine. 1 teacup of brown sugar. 1 teacup of salt. 1 gallon of hop tea. Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour. — Mrs. Dr. S. Yea8t that Never Fails. Boil twelve potatoes in four quarts of water till reduced to three quarts. ALUM YEAST LEAVKN. 27 Then take out and mash the potatoes, and throw into the water three handfuls of hops. When the hops have boiled to a good tea, strain the -water over the potatoes, a small quantity at a time, mixing them well together. Add one teacup of brown sugar. 1 teacup of salt. 1 tablespoonful of ground ginger. When milk-warm, add yeast of the same sort to make it rise. Put it in bottles, or a jug, leaving it uncorked for a day. Set it in a cool place. Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it. This yeast never sours, and is good as long as it lasts. — Mrs. A.F. Alum Yeast. On one jiint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm. Then add a teaspoonful of powdered alum. 1 teaspoonful of salt. 1 tablespoonful of sugar. Half a teacup of yeast. After it ferments, add enough meal to make it a stifi" dough. Let it stand till it works, and then spread it in the shade to dry. To a quart of flour put a tablespoonful of crumbs. — Mrs. P. Leaven. 2 tablespoonfuls of flour. 1 tablespoonful of lard or butter. 2 tablespoonfuls of yeast. 2 eggs. 1 potato. 2 teaspoonfuls of sugar. 28 EXCELLENT BREAD FOR BREAKFAST. Make the leaven soon after breakfast in winter, and at one o'clock p. M. in summer. Let it be of the consistency of bat- ter. Put it in a small bucket, in a warm place, to rise till foxu o'clock p. M. This amount of leaven is sufficient for two quarts of flour. If for loaf bread, leave out the eggs and butter. — Mrs. M. Excellent Bread for Breakfast. 1 quart of flour- Lard the size of a walnut. 1 small Irish potato, boiled and mashed fine. 1 heaping teaspoonful of salt. Half a teacup of good yeast, into which put a tablespoonful of white sugar. Make up a soft dough with cold water in summer and milk- warm water in winter. This must be kneaded for thirty min- utes, and then set to rise, in a cool place in summer, and a warm one in winter; must never be kept more than milk warm. Two hours before breakfast, make the dougli into the desired shapes, handling it lightly, without kneading it, first rubbing lard over the hands, and taking especial care to grease the bread on top. Then set it to rise again. Thirty minutes are sufficient for baking it, imless it be in the form of a loaf or rolls, in which case, it must be baked fifteen minutes longer. Excellent muffins may be made by the above receipt, adding two eggs well beaten, so that from the same batch of dough both plain bread and muffins may be made. Iron moulds are best for baking. For those who prefer warm bread for dinner, it is a good plan to reserve a portion of the breakfast dough, setting it away in a cool place till two hours before dinner, then make into t\irnovers or twist, set it to rise and bake it for dinner, as for breakfast. Very nice on a cold day, and greatly preferable to warmed-over bread. — Mrs. S. T. family bread — old verginla loaf bread. 29 Recipe for Family Bread. 2 quarts of flour. 2 tablespoonfuls of lard or butter. 2 teaspoonfuls of salt. Enough sponge for a two- quart loaf of bread. Mix with one pint of sweet milk. Make into I'olls and bake with very Kttle fire under the oven. -Mrs. A. C. Loaf Bread. First make a batter of the following ingredients. 1 pint of tluur. 1 teaspoonful of salt. 1 teaspoonful of sugar. A cup of water. A cup of good yeast. Set this to rise and when risen work in two pints of flour, or, if the batter is not sufficient to work up this flour, add a little water. Work it smoothly and set it to rise. When risen, add a small piece of lard, work it well again, let it stand an hour and then bake it slowly. — Mrs. P. IK Old Viuginia Loaf Bread. Sponge for the same. Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it. Stir into it 1 teaspoonful of brown sugar. 1 tablespoonful of sweet lard. Then add three tablespoonfuls of good hop yeast. Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise. Sift into the tray three pints of the best family flour, to which 30 ANOTHEK KECIPE FOK LOAF BKEAD. add a teaspoonfiil of salt. Then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff" dough. Knead it till the dough is smooth, then let it stand all night to rise. Work it over in the morning, using just enough flour to keep it from sticking to the hands. Allow it one hour to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried. Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard. — Mrs. S. Another Recipe for Loaf IBread. Good Hour is the fii'st requisite, and next, good yeast and sufficient kneading. For a loaf of ordinary size, use 2 lbs. of flour. Lard the size of a hen's egg. A saltsjjoonful of salt. 2 gUls of yeast. Mix up these ingredients into a moderately stifl" dough, using for the purpose, from three gills to a pint of water. Some flour being more adhesive than others, you have to learn by experi- ence the exact amount of water required. Knead the dough till perfectly smooth, then set it to rise, in a cool place, in summer, but in a warm place, free from draughts, in winter. In the latter season it is better to keep a blanket wrapped around it. This amount of flour will rise to the top of a gallon and a half jar or bucket. If it is ready before time, stir it down and set it in a cooler place. When you put it in the baking-pan (in which it will be in an inch of the top, if the pan be of a suitable size for the amount of flour) cover it well, or a hard crust will form from the effects of the atmosphere. Keep it a little warmer during the second rise than during the first. When ready for baking, set it in the oven and bake it for three-quarters of an hour with LIGHT BREAD — FBJflNCH liOLLS. 31 a moderate fire, evenly kept up. It will then come out with- out sticking, if the pans are well cared iox: — Mrs. J'. J. A. Light Bkead. 2 quarts of flour. 1 teaspoonful of sugar. 1 teaspoonful of salt. Half a teacup of yeast. One egg, well beaten. 1 pint of water. Sift the flour and divide it into three parts. Mix one third in the batter, one third in the jar to rise in, and pour the other third over the batter. Let it stand two hours and then work it well, adding a small piece of lard before baking. — Mrs. Br. S. ( Recipe for Hot Rolls or Cold Loaf Bread. Mix the following ingredients. Four pints of flour. 1 pint of fresh milk. 2 eggs, well beaten, 1 large tablespoonful of melted lard. 1 large tablespoonful of hop yeast. Set it to rise at eleven o'clock in the morning, for early tea. Make into rolls at five o'clock p. M., and bake as soon as risen. In cool weather, set before the fire, both before and after mak- ing it into rolls. — Mrs. JS. French Rolls. 1 quart of flour. 1 teaspoonful of salt. 2 eggs. 1 large tablespoonful of lard. 2 tablespoonfuls of yeast. 32 FKENOH KOLLS VELVET KOLLS. Work and knead it well at night, and in the mcirning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them. — Mrs. Col. W. A.nother Recipe for French Holls. 3 pints of flour. 1 gill of yeast. 1 egg (beaten up). 1 tablespoonful of butter. Mix up with milk and warm water and set to rise. — Mrs. Dr.E. Another Recipe for French Rolls or Twist. 1 quart of lukewarm milk. 1 teaspoonful of salt. 1 teacup of yeast. Enough flour to make a stiff batter. When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the flour till stiff" enough to roll. Let it rise a second time, and, when very light, roll out, cut in strips and braid it. Bake thirty minutes, on buttered tins. — Mrs. S. Velvet Rolls. Three pints of flour. Two eggs. One teacup of sweet milk. One teacup of yeast. 1 tablespoonful of lard, and the same of butter. Mix well and beat the dough till it blisters. Let it rise, work in a small quantity of flour, beat as before and make into rolls. After the second rising, bake quickly. — Mrs. Br. S. \ POOKBTBOOK KOLLS TURNOVBBS. 33 POCKETBOOK ROLLS. 1 quart of flour. 1 teaspoonful of salt. 2 teapoonfuls of sugar. 2 tablespoonfuls of lard. 3 tablespoonfuls of yeast. 2 eggs. Mix up these ingredients with warm water, making up the dough at ten A. M. in summer and eight A. M. in winter. Put in half the lard when it is first worked up, and at the second working put in the rest of the lard and a little more flour. Roll out the dough in strips as long and wide as your hand, spread with butter and roll up like a pocketbook. Put them in buttered tins, and, when they are light, bake them a light brown— Jfr*. L. C. G. Turnovers. 1 quart of flour. 1 large Irish potato, boiled and mashed. 3 eggs. 1 tablespoonful of butter or lard. 2 tablespoonfuls of yeast. 1 teacup of milk. Rub the potato in the flour, then the lard and other ingre- dients, making it into a soft dough. Then set it to rise, at night if you wish it for breakfast next morning. Early in the morning, take off a piece of dough, the size of a biscuit, roll it out, about five inches long, then turn it about half over. When you have made up all the dough, in shapes like this, place them on a dish or board, cover with a napkin and set aside for a second rising. When ready to bake, dip a feather in water and pass over them to prevent the crust being too hard. If the dough should be sour, knead in a little soda, which will correct it— Jfrs. A. G. 2* 34 TUKNOVEES — SALLYLUNN. ■ Another Mecipe for Turnovers. 1 quart of flour. 4 eggs. 1 tablespoonful of lard or butter. 1 tablespoonful of yeast. Set it to rise, then make them up round and flat, greasing the upper side with lard and turning over one side. When well risen the second time, bake — Mrs. I. Twist. From the dough of loaf bread or French rolls, reserve enough to make two long strips or rolls, say, fifteen inches long and one inch in diameter. Kub lard well between the hands before handling and shaping these strips. Pinch the two ends so as to make them stick together. Twist them, pressing the other ends together to prevent unrolling. — Mrs. S. T. Pockets. 1 quart of flour. 4 eggs. 1 cup of butter. 1 cup of yeast. 1 large Irish potato, boiled and mashed into the flour. Add the yeast, butter and eggs, after mashing the potato in the flour. Knead all together and set to rise. Sally-Lunn. 1 quart of flour. 1 teaspoonful of salt. 1 tablespoonful of white sugar. Rub in a heaping tablespoonful of butter and lard in equal Darts, then rub iu an Irish potato, mashed fina Half a teacup of yeast. 3 eggs well beaten. Make up the dough to the consistency of light bread dough, 8ALLY-LUNN — ^EEOIPE FOE THE SAME. 35 with warm water in winter, and cold iu summer. Knead half an hour. When it has risen light, handle lightly, put into a cake- juould and bake witliout a second kneading. — Mrs. S. T. Another Mecipe for Sally-Lunn. 1 quai't of flour. 1 tablespoonful of yeast, 4 eggs well beaten. 2 oz. of butter or lard. 1 pint of milk. Set it to rise in the pan in whicli it is to be baked. — Mrs. A. a Another Hecipe for Sally-Lunn. 3 pints of flour. 1 tables^joonful of butter and the same of lard. 3 eggs. 1 light teacup of yeast. 2 large tablespoonfuls of sugar. Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour. — Mrs. Dr. T. Hecipe for the Same. 1 quart of flour. 3 tablespoonfuls of yeast. 3 eggs. 1 saltspoonful of salt. Butter the si^e of an egg. Make up with new milk into a tolerably stiff" batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly. — Mrs. L. 86 quick sali.y-lunn — salt sulphuk muffinb. Quick Sally-Lunn. 1 quart of floui*. Half cup of butter, 2 eggs. 2 cups of milk. Two teaspoonfuls of cream of tartar. 1 teaspoonful of soda. 2 tablespoonfuls of sugar. 1 saltspoonful of salt. Bake fifteen minutes. — Mrs. Dr. S. MUFFIKS. 1 quart of flour. 6 eggs, beaten very light. 2 tablespoonfuls of butter. 2 tablespoonfuls of yeast. — Jifrs. Dr. .E. Sweet Spring Muffins. Sift three good pints of flour. Beat well six eggs, leaving out one and a half of the whites. Then beat into them as much flour as they ■will take in ; then add milk and flour alternately (beating all the while) till all the flour is used. Add five table- spoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stifl' as can be beaten with an iron spoon. Bake in a hot oven. — Mrs. L. Salt Sulphur Mufpins.- Work together, about twelve o'clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stiflf enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking. — Mrs. L. I 8tjpeki0r miiffins — muffins. 37 Superior Muffins. 1 quart of flonr. 1 teaspoonful of salt. 1 tablespoonful of white sugar. Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps. Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o'clock winter breakfast, make up at eight o'clock the night before. At six o'clock in the morning, make out into ro\ind balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then'bake. These are the best muffins I ever ate. — Mrs. S. T. Parker House Muffins. Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hovrs. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds. — Mrs. TF! 3. M. Muffins. 1 quart of flour. 1 pint milk. 3 eggs. 1 heaping tablespoonful lard. 1 « " butter. ^ Clip yeast. 1 teaspoonful sugar. Mix and beat till perfectly light. — Mrs. W. S. 38 MUFFINS — CREAM MUFFINS. Another Recipe for Muffins. One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yalks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made. — Mrs. C. W. B. Muffin Bread. 3 pints of flour. 4 eggs. 1 pint of milk. 1 large tablespoonful of butter. 1 gill of yeast. A little salt. Make up at night. This makes two loaves. — Mrs. A F. Soda Muffins. 1 quart of flour. 2 eggs. 3 teaspoonfuls of cream of tartai*. 1 teaspoonful of soda. Add enough buttermilk to make a stiflf batter, and bake immediately. White Egg Muffins. 1 pint of flour. Whites of 8 eggs, beaten to a stiff froth. Add enough milk to make it into a thin batter. Put in a little salt. Very nice. — Mrs. C. C. McP. Cream Muffins. Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an egg. Then mix in MISCELLANEOUS YEAST BREADS OLD MAIDS. 39 slowly one pint of flour and bake it quickly, in small tins, with out any further beating. A delicious breakfast bread. — Mrs. Mc G., Ala. Jfiscellaneous Yeast Hreads. BUNNS. 1 pint of potato yeast. 4 ounces of sugar. 4 ounces of butter. 1 egg and as much flour as will make a soft dough. Make as Sally-Lunn and bake in rolls. — Mrs. Dr. S. Cottage Loaf. 1 quart of flour. 1 tablespoonful of sugar. 1 tablespoonful of butter. 1 tablespoonful of yeast. 2 eggs, and a little salt. Make up at night for breakfast, mixing it with water. Bake in a quart tin pan. — Mrs. A. S. Potato Bread. 1 quart of flour. 4 eggs. 4 good sized Irish potatoes, boiled, mashed and strained through a colander. 2 ounces of butter. As much yeast as is needed to make it rise. To be made up with water, not so stiflf as light bread dough. Bake in a loaf or rolls. — Mrs. tT. S. F. Old Maids. Made at night like common light bread. Roll out the size of saucers in the morning, for the second rising. Bake on a hoe, turning over as a hoe cake. Then toast the sides, in 40 GBAHAM BREAD — ^BROWN BREAD — KU8K8. front of a fire. A very nice, old-fashioned bread. — Mn. Dr. E. Graham Bread. The night before baking, make a sponge of white flour, using half new milk and half cold water, with a teacup two thirds full of home-made yeast. In the morning, put four tablespoon- fuls of this sponge in a separate dish, adding three tablespoon- fuls of molasses, a little milk or water, and stirring in as m"ich Graham flour as you can with a spoon. Then let it rise and mould the same as white bread. Brown Bread. One quart of light bread sponge, one-half teacup of molasses. Stir into the above, with a large spoon, unbolted wheat meal, until it is a stiff dough. Grease a deep pan, put the mixture in ; when light, put the pan over a kettle of hot water (the bread well covered), and steam for half an hour. Then put in the oven and bake until done. Especially good for dyspeptics. — Mrs. D. Gone. Box Bread. One quart of flour, one teacup of yeast, one teacup of melted lard or butter, four eggs, one teaspoonful of salt. Let it rise as light bi'ead, and, when risen, make it into square rolls, without working it a second time. Let it rise again and then bake it. —Mrs. R. E. W. Rusks. 1 cup of yeast. 1 cup of sugar. 1 cup of cream. 4 eggs. Enough flour to make a batter, mixed with the other ingredi- ents. Let it rise; then add enough flour to make rolls, and EGG BUSKS — GERMAN RUSKS — FRENCH BISCUIT. 41 also add a teacup of lard and butter mixed. Bake as rolls after they have risen. — Mrs. S. Egg Rusks. Melt three ounces of butter in a pint of milk. Beat six eggs into one-fourth of a pound of sugar. Mix these ingredi- ents with enough flour to make a batter, adding a gill of yeast and half a teaspoonful of salt. When light, add flour to make a dough stifl' enough to mould. Make into small cakes and let them rise in a warm place while the oven is heating. — Mrs. Dr. S. German Rusks. 1 quart of flour. 2"eggs. 2 cups of sugar. 2 cups of lard and butter mixed. 2 cups of potato yeast. 2 cups of milk. 1 nutmeg. Put all the ingredients in the middle of the flour, work well together and set to rise as loaf bread. Wash the rolls over with butter and sugar. — Mrs. C. L. T. French Biscuit. 1 quart of flour. 1 teaspoonful of salt. Rub in one tablespoonful of butter and lard mixed. Pour in half a teacup of yeast, two well beaten eggs, and enough water to make a soft dough. Knead half an hour. Then set to rise ; when well risen, roll out, without kneading again. Handle lightly, first greasing the hands with butter. Cut with a biscuit cutter, greasing one biscuit and j)lacing an- other on it. Set to rise a second time before baking. — Mrs. S. T. 42 vaotty buiscuit ckeam bi6cuit. Vanity Bisouit. One pint of flour, one of milk, three eggs beaten well together Bake in cups. — Miss I). Beaten Biscuit. One quart of flour, lard the size of a hen's egg, one tea- spoonful of salt. Make into a moderately stifl" dough with sweet milk. Beat for half an hour. Make out with the hand or cut with the biscuit cutter. Stick with a fork and bake in a hot oven, yet not sufficiently hot to blister the biscuit. — Mrs. S. T. Another Hecipe for Seaten JBiscuit. 1 quart of flour. 1 teaspoonful of salt. 1 egg. 1 tablespoonful of butter and the same of lard. Mix up these ingredients with skimmed milk, work them well together and beat fifteen minutes. Stick with a fork and bake quickly. — Mrs. E. B. Soda Biscuit. 1 quart of flour. 1 heaping teaspoonful of cream of tartar, the same of soda, and the same of salt. Sift these together, then rub in a table- spoonful of lard and make up the dough with milk and water. —Mrs. E. B. Cream Biscuit. 1 quart of sifted flour. Four teaspoonfuls of cream of tartar and two teaspoonfuls of fine table salt, which must be well diflused through the flour. Then add two ounces of fresh, good butter. Take one pint of pure, sweet cream, put iu it two even teaspoonfuls of soda and then add it to the flour. The dough ought to be very soft j but EXCELLENT LIGHT BISCUIT— SODA CKACKEE8. 43 should it be too soft, add a little more flour. Work it well^ roll it out half an inch thick, cut with a biscuit cutter and bake in a quick oven five minutes. — if/?'S. fT. JB[. F. Excellent Light Biscuit. Boil four large Irish potatoes. While hot, mash them with a piece of lard the size of an egg. Add one teacup of milk and one of yeast. Stir in enough flour to make a good batter and set it to rise. It will take about two quarts of flour. When light, make up the dough. You generally have to add more water oi milk. Roll thick, let them rise slowly, but bake them quickly. — Mrs. M. G. IT. Light Biscuit. Two quarts flour, one large tablespoonful lard, and the same of butter. Salt to the taste. One teaspoonful soda and enough buttermilk to make a soft dough. Bake quickly. — ]\frs. Dr. S. Thick Biscuit. One quart flour, one large tablespoonful lard and butter mixed, one teaspoonful salt, enough morning's milk to make a stiff dough. Work well and beat with a rolling-pin or iron pestle, at least half an hour. Make into small biscuit and bake in a quick oven. This will make sixteen biscuit. — 3Its. M. A.. P. Thin Biscuit or Crackers. One quart of flour, one tablespoonful lard and butter mixed, a Kttle salt. Make a stiff paste with water. Beat the dough till it blisters. Koll thin, stick, and bake quickly.— Jl/ra A. G. Soda Crackers. 1 quart of flour. 1 tablespoonful of lai'd and butter mixed. 1 egg ; a little salt. 1 teaspoonful of soda, sifted into the flour. 44 HUNTSVILLE CRACKEKS NUn's PUFFS. Make a stiff paste with buttermilk, beat until light, roll tolerably thin, cut in squares, prick, and bake quickly. — Mrs. A. a HuNTSviLLE Crackers. Take a lump of risen dough, as large as yov r double fist, a heaping teaspoonful of loaf sugar, beaten with the yolk of an egg. Mix with the dough a lump of butter the size of a hen's egg and an equal quantity of lard, a tablespoonful of soda, dis- solved in a cup of cream. Beat a long time, stii'riug in flour all the while, till quite stiff. Roll out, cut in square cakes and bake in a brisk oven. — Miss JE. P. Water Crackers. 1 lb. of flour. 1 teaspoonful of salt and the same of soda. 1 tablespoonful of lard. Make up with sweet milk, beat well, roll thin, and bake quickly. Wafers. 1 quart flour. Yolk of one egg. 1 heaping tables})Oonful lard. A little salt. Mix with milk, as stifi" as you would for biscuit. Beat well with the biscuit beater, roll out thin and put in the wafer irons. Put in the fire and bake. — Mrs. W. ^S. Nun's Puffs. Boil one pint of milk with half a pound of butter. Stir them into three-quarters of a pound of flour and let them cool. Then add nine eggs, yolks and whites to be beaten separately, and whites to be added last. Fill cups or tins half full and bake. When done, sprinkle with white sugar while he t. Very nice for tea. — Mrs. A. D. MISOEJuLANEOUS FLOUR BREADS. 45 Miscellaneous Flour JBreads. Lapland Bread, 1 quart of flour. 1 quart of cream. 1 teaspoon ful of salt. Twelve eggs (whites aud yolks beaten separately and very light). Put the whites in the batter the last thing, beat very light, bake in a quick oven, in small tins, which must be per- fectly dry and sprinkled with a little flour before being greased. A delicious bread. — Mrs. Dr. J. A JPlainer Recipe for the /Same. 1 pint of flour. 1 pint of milk. 2 eggs. Beat the eggs well and stir in the flour and milk. Bake in little pans. New Bread. 1 quart of flour. 1 dessertspoonful of lard and the same of butter. 1 teaspoonful of soda. Work the lard and butter in the flour, and sprinkle in the soda, with salt to taste. Mix with buttermilk or clabber to the consistency of biscuit. Roll it round to the size of a teaplate. Made just before eating. — Mrs. F,: Henrietta Bread. 1 pint of flour, 1 pint of sweet milk. 2 eggs, beaten separately. 1 tablespoonful of lard or butter. Make the consistency of poor man's pudding. Bake in cups —Mrs. K. 46 jenny lind bread breakfast puff8. Jenny Lind Bread. 1 quart of sifted flour. A lump of butter the size of an egg 2 teacups of milk. 4 eggs. 1^ teaspoonfuls of soda. 2 teaspoonfuls of cream of tartar. Bake twenty minutes. — Mrs. L. Lunch Bread. • 1 pint of flour. 1 tablespoonful of butter. 3 tablespoonfuls of sugar. 1 teaspoonful of soda. 2 teaspoonfuls cream of tartar 2 eggs. 1 cup of milk and a little salt. Bake in a flat pan in a quick oven. To be eaten hot with hntiev.— Mrs. I. H. Breakfast Puffs. One tumbler of flour, one tumbler of milk, and one egg. Beat the yolk and milk together, then add the flour, and lastly the white of the egg. Bake a few minutes in a hot oven. — Mrs.I. H. Another Recipe for the Same. Take two eggs well beaten and stir into a pint of milk ; add a little salt, two spoonfuls of melted butter, one and one-half pints of flour. Stir thoroughly, so as to avoid lumps. Grease the cups in which you pour the batter, and fill them two-thirds fuU. salt-ki8bn bread waffles. 47 Salt-Risen Bread. Make into a thin batter : 1 pint of flour. 1 tablespoonful of corn meal. Half-teaspoonful salt. Set in a warm place to rise. After it has risen, pour into it two quarts of flour, with sufficient warm water to make up a loaf of bread. Work it well, set it to rise again, and when i-isen sufficiently, bake it. — Mrs. T. L. J'. Another Medpefor the Same, Into a pitcher, put one teacup of milk fresh from the cow, uwo teacups of boiling water, one tablespoonful of sugar, one tea- spoonful of salt. Into this stii- thoroughly a little less than a quart of flour. Set the pitcher in a kettle of moderately warm water and keep it at a uniform temperature. Keep a towel fastened over the mouth of the pitcher. Set the kettle in front of the fire to keep the water warm. Let it stand three hours, then beat it uji well, after Avhich do not interrujjt it. If in two hours it does not begin to rise, put in a large slice of apple. As soon as it rises sufficiently, have ready two quarts of flour, half a tablespoonful of lard and more salt, and make up immedi- ately. Should there not be yeast enough, use warm water. Put into an oven and set before a slow tire to rise, after which bake slowly. The yeast must be made up at seven o'clock in the morning. — Miss N. C. A. Waffles. 1 pint milk. 3 tablespoonfuls flovir. 1 tablespoonful corn meal. 1 tablespoonful melted butter. 1 light teaspoonful salt. Three eggs, beaten separately, the whites added last. To have good waffles, the batter must be made thin. Add another 4:8 WAFFLES — SODA WAFFLES. egg and a teacup of boiled rice to the above ingredients, if you wish to make rice waffles, — Mrs. S. T. Waffles. 1 quart of flour. 1 quart of sour cream (or buttermilk, if you have no cream). 6 eggs. 1^ teaspoonful of soda. Half a tablespoonful of melted lard, poured in after the bat- ter is mixed. This may be baked as flannel cakes or muffins. — Mrs. H.B. Another Recipe for Waffles. 1 quart of flour. 6 eggs beaten very light. 1^ pint of new milk. 2 teaspoonfuls of salt. 3 tablespooufuls of yeast. Set it to rise at night, and stir with a spoon, in the morn- ing, just before baking. When you want them for tea, make them up in the morning, in winter, or directly after dinner, in summer. — Mrs. Dr. J. Soda Waffles. 1 pint of flour. 1 pint of milk. 1 teaspoonful of soda, dissolved in the milk. 2 teaspoonfuls of cream of tartar, mixed in the flour. 2 eggs. 1 tablespoonful of butter. Beat up and bake quickly. Another Hecipe for Waffles. 1 quart of flour, with a kitchen-spoonful of corn meal added. SUI'ERIOR RICE WAFFLES — MUSH WAFFLES. 49 3 eggs beaten separately. 1 quart of milk. 1 teacup of water. 1 teaspoonful of salt. Lump of butter large as a walnut, melted and poured in. Bake in hot irons. One secret of having good waffles is to have the batter thin. — Miss R. S. Superior Rice Waffles. 1 quart flour. 3 eggs. 1 cup boiled rice, beaten into the flour. 1 light teaspoonful soda. Make into a batter with buttermilk. Bake quickly in wafile irons. Batter made as above and baked on a griddle makes excellent breakfast cakes. — Mrs. D. H. K. Rice Waffles. 1 pint of flour. 1 jiint of new milk. The yolks of three eggs. Lump of butter the size of an egg. Half teacup of boiled rice. A pinch of salt and a pinch of soda, sprinkled in the flour and sifted with it. Beat well.— i>/rs. F. Another Recipe for the Same. Two gills of rice, mixed with three ounces of butter, thi-ee eggs, three gills of flour, a little salt, and cream enough to make the batter. Beat till very light. — Mrs. Dr. 8. Mush Waffles. With one pint of milk, make corn mush. When cool, add a 5 60 * BREAKFAST CAKES — VELVET CAKES. teblespoonful of butter, a little salt, and thicken with flour to a stiff batter. Bake quickly in irons. — Mrs. C. L. T, Breakfast Cakes. In the morning take the dough of a pint of flour. Beat two eggs light and mix them with a half pint of milk, then add these ingredients to the dough, let it stand an hour to rise, and then bake as buckwheat cakes. — Mrs. Dr. fT. Madison Cakes. Two pounds of flour, two eggs, two ounces of lard, three table- spoonfuls of yeast. Make up with new milk, the consistency of roll dough, at night. Flour the biscuit board and roll out the dough in the morning about thi'ee quarters of an inch thick, ciitting the cakes with a dredgiug-box top. Let them rise, covered with a cloth, till fifteen minutes before breakfast. — Mrs. L. Orange Cakes. 1 quart of flour. 1 teacup of butter. 4 eggs. 1 tablespoonful of yeast. Make into a stifi" batter with milk, the over-night. Next morning, add a teacup of Indian meal. Beat v/ell and put in cups ^jO rise before baking. — Mrs. A. C. Velvet Cakes. 1 quart of flour, 1 quart of milk. 1 tablespoonful of yeast. 1 tablespoonful of melted butter. 3 eggs. Bake in muffin rings. — Mrs. A. C. flaknel cakes — buckwheat cakes. 51 Flankel Cakes. 1 quart of flour. 1 pint of meal. 1 teacup of milk. 1 teacup of yeast. 3 eggs. 2 teaspoonfuls of salt. Beat well together and let it rise till usual time in a warm place. Excellent. — Mrs. W. B. A^nother Recipe for Flannel Cakes. 1 quart of flour. 2 eggs. 1^ pint boiled milk (used cold). 2 teaspoonfuls of salt. 3 tablespoonfuls of yeast (added after the other ingredients have been mixed). Beat light, and set to rise till morning. Bake on a griddle. — Mrs. Dr. tT. Another Recipe for the Same. 4 eggs. 1 quart of milk. Half teacup of butter or lard. 2 tablespoonfuls of yeast. 1 teaspoonful of salt. Flour to make the batter like pound cake. — Mrs. S. Buckwheat Cakes. 1 quart buckwheat flour. 1 pint sifted corn meal. Half teacup of yeast. 1 teaspoonful of salt. Enough water to make a stiff batter. A.fter rising, stir in a half teacup of butter or lard. Let if 52 BUO^WHEAT CAKES CBEAM CAKES. rise a second time, grease the griddle, dip the spoon in lightly, and cook quickly. — Mrs. P. W. Another Recipe for JBuckwheat Cakes, 1 pint of buckwheat flour. 1 tablespoonful of meal. 1 tablespoonful of yeast. 1 teaspoonful of salt. INIake up with water the over-night, and beat till it bubbles. [n the morning beat again, and just before baking stir in a pinch of soda dissolved in milk or water. — Mrs. Col. W. Buckwheat Cakes. 1 quart buckwheat flour. 1 pint wheat flour.. •^ teacup yeast. A pinch of salt. Make into a batter with warm water. Set to rise. Thin the batter with a cup of milk (to make them brown well). Add a pinch of soda and bake quickly on a griddle. Butter and send to the table hot. — Mrs. D. 13. IK. Another Recipe for the Scrnie. 1 pint buckwheat. ; [ ^ pint sifted meal. ', \ 2 teaspoonfuls of salt. 4 tablespoonfuls of yeast. 1-^ pint lukewarm water. Beat well and set to rise till morning. — Mrs. Dr. J". Ceeam Cakes. 1 pint of flour. 1 pint of cream (or milk). 2 eggs, well beaten. Lump of butter size of an egg. OBEAM OAKES — BOSTON CKEAM CAKES. 53 Put the milk and biittei' on the fire till it boils. Mix and bake quickly in pans. Salt to taste. Another Mecipe for Creaia Cakes, 1 quart of cream (sour is preferable). 4 eggs. 1 teaspoonful of soda. 1 teaspoonful of salt. Flour for a thick batter. — Mrs. G. Another Recipe for the So/me. 1 quart of flour. 3 eggs. 1 tablespoonful of lard. 1 pint of cream. 1 teaspoonful of salt. Bake in tins. — Mrs. A. C. Boston Cream Cakes. 2 cups of flour. 2^ cups of water. 1 cup of butter. 5 eggs. Boil the butter and water together, stir in the flour while boiling ; after it is cool, add the eggs, well beaten. Put a large spoonful in muflin rings, and bake twenty minutes in a hot oven. The cream for tliem is made as follows : Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed ^vith three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste. Open the cakes and fill them with this cream. — M. If. Jv. , 54 buttekmilk 0ae.e8 — bice 0ak£8. Buttermilk Cakes. 1 quai't of flour. 2 eggs, well beaten. 1^ pint of buttermilk. 1 teaspoonful of salt. Beat very light, after mixing the ingredients. Just befoi-f baking, stir in a Uttle soda, mixed in a little of the buttermilk. Bake on a griddle, free from grease. — Mrs. L. Sour Milk Cakes. 1 pint sour milk. 1 pint flour. Butter size of a small egg. 1 tablespoonful of sugar. 1 saltspoonful of salt. Half teaspoonful of soda. Bake in hot and well greased iron clads. Farina Cakes. Melt together one pint of milk and one tablespoonful of butter. Then add four tablespoonfuls of farina and boil till quite thick. Set aside to cool. When ready to bake, add three well beaten eggs, a few spoonfuls of flour, and salt to your taste.— ilfrs. 8. Rice Cakes. Put one pound of rice in soak the over-night. Boil very soft in the morning, drain the water from it and mix with it, while hot, a quarter of a pound of butter. After it has cooled, add to it one quart of milk, a little salt, and six eggs. Sift over it and stir into it gradually a half pound of flour. Beat the whole well and bake on a griddle like other batter cakes. — Mrs. W. KIOE CAKES OLD VIRGINIA BATTKK CAKES. 55 Another Recipe for Rice Cakes. One cup of cold boiled rice, rubbed in a quart of milk, one pint of flour, a teaspoonful of salt, two eggs beaten light. Beat all till free from lumps. Bake as soon as made, on a well greased griddle. Batter Cakes. Two eggs beaten separately. Pour into the yolks a pint of buttermilk, then put in two handfuls of meal and one of flour, then the whites of the eggs, half a teaspoonful of soda and a little salt. Fry with very little gi'ease, or with egg shells. Put two spoonfuls of batter to a cake. — Mrs. C. L. T. Another Recipe for Ratter Cakes. 1 quart of flour. 1 pint of meal. 1 teaspoonful of soda. 1 teaspoonful of salt. 3 eggs. Make up with buttermilk. — Mrs. Dr. tT. Ratter Cakes made of Stale Rread. Put a loaf of stale bread to stand all day in a pint of milk. Just before tea add three eggs and one laige spoonful of butter. If too thin, add a little flour. — Mrs. R. Old Virginia Ratter Cakes. Beat two eggs very light in a bowl. Add one teacup of clabber, one of water, one of corn meal, a teacup of flour, one- half teaspoonful of salt. Just before baking, sift in half a teaspoonful of soda and stir well. It is better to grease the griddle with fat bacon than with lard. The above proportions will make enough batter cakes for two or three pei'sons. — Mrs. S. T. 56 OLD VUlOmiA BA.'1TEK OAKES — BATTEK BBEAD. Another Hecijjefor the Same. . 1 quart sweet milk. 1 heaping pint corn meal, 4 eggs. 1 teaspoonful of salt. Half teaspoonful of soda. 1 tablespoonful of warmed butter or fresli lard. Break the eggs, whites and yolks together, beat slightly, then add the milk, stir in the meal and beat until it looks light. Bake on a giiddle. — Mrs. J". P. Cheap Jxecipe for Batter Cakes. 1 pint of sour milk. . 1 teaspoonful of soda. 1 tablespoonful of flour. Enou2;h meal to make a good batter. Bake on a hoe. — 3Iiss K. P. Indian Griddle Cakes. 1 quart of sour milk. 1 large tablespoonful of butter, melted after measuring. 2 eggs. 1 teaspoonful of soda. Half a teaspoonful of salt. Make a thin batter, with two-thirds Indian meal, and one- third flour. A small bag made of coarse but thin linen or cotton, and filled with common salt, is much better to rub over the griddle than lard, when cakes are to be fried or baked. Batter Bread. Break two eggs into a bowl. Beat to a stiff" froth. Pour in one teacup of clabber or butter-milk, one of water, one of corn meal, one of flour, half teaspoonful of salt, a heaping teaspoonful of butter melted. Beat all well together. Have already heated BATTER BEEAD — COKN MEAL WAFFLES. 57 on the stove or range, iron-clad muffin moulds (eight or ten in a group). Grease them well with a clean rag, dipped in lard. Fill each one nearly full with the batter, first sifting in half a teaspoonful soda. Set in a hot oven and bake a nice brown. Oblong shapes are the nicest. If preferred, sweet milk may be uied instead of sour milk aiid water. In this case add anothcfr egg and dispense with the soda. — 3Irs. S. T. Batter Bread. Four cups of meal, two cups sweet milk, four eggs, two table- spoonfuls flour, one tablespoouful lard, one teaspoonful salt, half teaspoonful soda. — Mrs. l'\ Batter Bread. One cup meal, one cup sweet milk, one cup butter-milk, two eggs, one tablespoouful butter, one tablespoouful flour, half teaspoonful of salt, and same of soda. Bake in cups. — Mrs. G. Corn Muffins. 3 eggs, beaten light. 1 pint of buttermilk (if very sour, use less). 1 teacup of cream or milk. I small teaspoonful of soda. Lard or biitter size of an egg. Meal enough to make the batter of the consistency of pound- cake batter. — Mrs. I, Corn Meal Waffles. One pint of corn meal scalded. While hot add to it, two tablespoonfuls of lard or butter, three well beaten eggs, a cup of boiled rice, a pint of flour, a teaspoonful of salt. Tliin to the proper consistency with milk. — Mrs. Dr. S. 3* 58 ST. Nicholas' pone — corn cake. St, Nicholas' Pone. 1 quart of meal. 1 quart of milk. 4 eggs. 1 tablespoonful of melted butter. 1 teaspoonful of salt. 2 teaspoonfuls cream of tartar. 1 teaspoonful of soda. — Mrs. G. G. Gkit or Hominy Bread. 2 eggs, beaten separately. 1 pint of milk. Small piece of butter. Add enough meal and hominy to make a batter, and bake quickly.— iJ/rs. G. L. T. Hominy Bread. Mix with two teacups of hot hominy a very large spoonful of butter. Beat two eggs very light and stir into the hominy. Next add a pint of milk, gradually stirring it in. Lastly, add half a pint of corn meal. The batter should be of the consist- ency of rich boiled custard. If thicker, add a little more milk. Bake with a good deal of heat at the bottom, but not so much at the top. Bake in a deep pan, allowing space for rising. When done, it looks like a baked batter pudding. — Mrs. F. D. Corn Cake. 1 pint of corn meal. 1 pint of sweet milk. 2 eggs. 1 tablespoonful of butter. 2 tablespoonful s of flour. 1 teaspoonful of salt. Boil the milk and pour it over the meal, flour, and butter. MUSH BREAD — OLD-FASHIONED EGG BKEAD. 59 Beat light. Wlien cool, add eggs well beaten. Bake in a but- tered ^-dn.—Mrs. G. W. P. Mush Bread. Make a thin mush of corn meal and milk (or hot water, if milk is scarce). Cook till perfectly done, stirring all the cime to keep it smooth. Then add a good lump of butter ; and, after it cools a little, two eggs, one at a time. Beat in a very small pinch of soda and a little salt. Butter a yellow dish and bake slowly till brown. — Mrs. C. L. T. Light Corn Bread. Pour one quart of boiled milk over one pint of corn meal. Add a teaspoon ful of salt, a teaspoonful of cream of tartar, half teaspoonful of soda, three well beaten eggs, four tablespoonfuls of flour, a little butter. — Miss E. P. Soft Egg Bread. 1 quart of milk. Half pint of meal. 3 eggs. Large spoonful of butter. Make in a pudding dish. Bice is an improvement to the above. — Mrs. P. Old-fashions d Egg Bread, 1 pint of meal. 3 eggs well beaten. 1 teaspoonful of salt. 1 tablespoonful melted butter. Add enough sweet milk to make a rather thin batter. Bake quickly. — Mrs. S. T. bO OLD-FASHIONED EGG. BREAD CKACKLIN BKEAD. Another Iieci2ie for Egg liread. 1 quart of milk, 3 eggs. 1 tablespoonful of butter. 1 pint of corn meal. 1 teaspoonful of salt. Beat the eggs very light and add to the other ingredients. Bake in a pan or dish. Add a little soda dissolved in milk, if you desire it. — Mrs. I. U. Indian Bkead. Beat two eggs very light, mix alternately with them one pint of sour milk or buttermilk, and one pint of fine corn meal. Melt one tablespoonful of butter, and add to the mixture. Dis- solve one teaspoonful of soda in a small portion of the milk, and add to the other ingi-edients, last of all. Beat hard and bake in a pan, in a hot oven. E.ICE Bread. 1 pint sweet milk. 1 teacup boiled rice. 2 teacups sifted corn meal. ■^ teacup melted butter. 3 eggs, beaten sepai-ately. ■^ teaspoonful salt. Bake in a very hot oven, using buttered iron muffin moulda. —Mrs. S. T. Cracklin Bread. Take one quart sifted corn meal and a teacup of cracklins. Rub the latter in the meal as fine as you can. Add a tea- spoonful of salt and make, vip with warm water into a stitl dough. Make into pones, and eat hot. — 3Irs. P. JV. virginia ash cake — boiled coffee. 61 Virginia Ash Cakje. Add a teaspoonful of salt to a quart of sifted corn meal. Make up with water and knead well. Make into round, flat cakes. Sweep a clean place on the hottest part of the hearth. Put the cake on it and cover it with hot wood ashes. Wash and wipe it dry, before eating it. Sometimes a cab- bage leaf is placed under it, and one over it, before baking, in which case it need not be washed. — Mrs. S. T. Plain Corn Bread. 1 pint sifted meal. 1 teaspoonful salt. Cold water sufficient to mak-e a stiff dough. Work well with the hands, pat out in long, narrow pones, six or seven inches long and as wide as the wrist. Bake quickly in a hot pan. — Mrs. P. W. COFFEE, TEA, AND CHOCOLATE. To toast Coffee. Wash and pick the coffee, put it in a very large stove-pan in a hot oven. Stir often, giving constant attention. It must be toasted the dai'kest brown, yet not one grain must be burned. It should never be glazed, as this destroys the aroma. Two pints of coffee become three pints after toasting. — Mrs. S. T. Boiled Coffee. To one quart of boiling water (poured in after scalding the pot) stir in three gills of coffee, not ground too fine. Boil 62 COFFEE. tweaty minutes, scraping from the sides and stirring occasion ally. Five minutes before breakfast, scrape from the spout, pour out half a teacupful, and return to the pot. Do this a second time. Set it with the side of the pot to the fire, so that it will be just at the boiling point. Do not let it boil, however. Serve in the same coffee-pot. Coffee should never be glazed. Have a liberal supply of thick, sweet cream, also of boiled milk, to serve with the coffee. If the members of the family drop in at intervals, it is well to keep the coffee over a round iron weight, heated just enough to keep the coffee hot, without boiUng it. This answers better than a spirit lamp for keeping coffee hot. — Mrs. S. T. Coffee. Take equal quantities of Mocha, Java, Laguayra and Rio coffee. Have the coffee roasted a chestnut brown. To every twelve cups of coffee to be drawn, use eighteen heaping table- spoons of the ground coffee. Have the water boiling hot, scald the biggin or percolator, put the ground coffee in the upper part, then pour on some boiling water for it to draw — about two teacups if you are to make twelve cups of coffee. Let it stand a few moments and pour again into the upper part of the percolator the first drawn coffee. Then add, one by one, the cups of boiling water required. It will take ten minutes for the coffee to be ready for the table. Use the best white sugar, and in winter let the milk stand twenty-four hours for the cream to rise. Use together with rich cream, a cream jug of boiling sweet milk. — Mrs. M. c, c. Coffee. Buy Java and Laguayra mixed, two-thirds Java and one- third Liguayra, which will give a delightful aroma to the Java, Scald the pot. Then put in a teacup of coarsely ground DKIPPED OK FILTERED COFFEE GREEN TEA. 63 coffee, parched a light brown and mixed with cold water till it forms a paste, to six cups of boiling water. Before you put in the boiling water, add to the grounds one or more egg-shells or whites of eggs, to keep it clear. Let it boil ten or fifteen minutes. Before taking it off tlie fire, drop in about a teaspoon- ful of cold water, which will settle all the floating grounds. — Mrs. J. P. Dripped or Filtered Coffee. If one quart of coftee is desired, grind thi-ee gills of coffee, put it in the filterer and pour boiling water over it. If not suf- ficiently strong, pour out and return to the filterer. Then set on the fire and boil up, taking from the fire immediately. — Mrs. jS. t. Dripped Coffee. One-half pint Java coffee ground and put in the dripper. Pour over it two and one-half pints boiling water. If not strong enough, pass through the dripper a second time. — Mrs. J. 11. McD. Caf:6 au Lait. 1 cup German chiccory. 2 cups ground coffee. Pnt in three pints boiling water with a pinch of isinglass, boil five minutes and allow it to settle, or, if made in a percola- tor it will be better. Use three-quarters of a cup boiling milk and one-quarter of strong coffee, with sugar to suit the taste.— Jfr«. J. W. S. Green Tea. Scald the teapot, and add one-half pint boiling water to two teaspoonfuls of the best green tea. Set it where it will keep hot, but not boil. When it has drawn fifteen or twenty min- utes, add boiling water till it has the strength desired. — Mrs. tT. JR. McD. 64 GEEEN TEA — ICED TEA. Green Tea. Scald the teapot. If yon wish a pint of tea, pnt in one heap- ing teaspoonful tea after piitting in a pint boiling water. Set this where it will keep hot, but not quite boil. — Mrs. S. T. A good Cup of Green Tea. Before putting in any water, set the teapot with the tea in it before the fire and let it get thoroughly hot. Then fill the pot with boiling water and let it stand five minutes. — Mrs. M. E L. W. Black Tea. If you wish a quart of tea, put that quantity of boilinj, water into the teapot, after scalding it. Add four teaspoonfuls of tea. Boil twenty minutes. It is a great improvement to put in a little green tea. — Mrs. S. T. JSlack Tea. Add one and one-half pint boiling water to a half-tea- cupful of the best black tea. Boil gently for ten or fifteen minutes. If too strong, weaken with boiling water. — 3frs. T. R. McD. Iced Tea. After scalding the teapot, put into it one quart of boiling water and two teaspoonfuls green tea. If wanted for supper, do this at breakfast. At dinner time, strain, without stirring, through a tea-strainer into a pitcher. Let it stand till tea time and then pour into decanters, leaving the sediment in the bottom of the pitcher. Fill the goblets with ice, put two teaspoonfuls granulated sugar in each, and pour the tea over the ice and sugar. A squeeze of lemon will make this delicious and healthful, as it will correct the astringent tendency. — Mrs. S. T, chocolate milk and butrek. 65 Chocolate. Scrape fine one square of Baker's chocolate (which will be au ounce). Put it in a pint of boiling water and milk, mixed in equal parts. Boil it ten minutes, and during this time mill it or whip it with a Dover egg-whip (one with a wheel), which will make it foam beautifully. Sweeten to the taste, at table. — Mrs. S. T. Cocoa. To one pint milk and one pint cold water add three table- spoonfuls grated cocoa. Boil fifteen or twenty minutes, mill- ing or whipping as directed in foregoing recipe. Sweeten to taste, at the table. Some persons like a piece of orange-peel boiled with it.— ilf/-s. S. T. Broma. Dissolve one large tablespoonful broma in one tablespoonful warm water. Pour on it one pint boiling milk and water (equal parts). Boil ten minutes, milling or whijjping as above directed. Sweeten to the taste. — Mrs. S. T. A cream-pitcher of whipped cream should always accompany chocolate or any prejjai'ation of it, such as cocoa or broma. — Mrs. S. T. MILK AND BUTTER. The most exquisite nicety and care must be observed in the management of milk and butter. A housekeeper should have two sets of milk vessels (tin or earthenware, never stoneware, as thia is an absorbent). She should never use twice in succes 66 MILK AND BUTTEK. sion the same milk vessels without having them scalded and aired. In warm weather, sweet milk should be set on ice, if practi- cable, or if not, in a spring-house. Never put ice in sweet milk, as this dilutes it. One pan of milk should always be set aside to raise cream for cofiee. A bucket with a close-fitting lid should be filled with milk and set aside for dinner, one for supper, one for breakfast, and a fourth for cooking purposes. For making butter, strain unskimmed milk into a scalded churn, where the churning is done daily. This will give sweeter butter and nicer buttermilk than when cream is skimmed and kept for churning, as this sometimes gives a clieesy taste to the butter. Do not let the milk in the churn exceed blood heat. If overheated, the butter will be white and frothy, and the milk thin and sour. Churn as soon as the milk is turned. In sum- mer tiy to churn early in the morning, as fewer flies are swarm- ing then, and the butter can be made much firmer. A. stone churn is in some respects more convenient than a wooden churn ; but no matter which you use, the most fastidi- ous neatness must be observed. Have the churn scalded and set out to sun as soon as possible after churning. Use your last made butter for buttering bread, reserving the staler for cookery. Butter should be printed early in the morning, while it is cool. A plateful for each of the three meals should be placed in the refi-igerator ready for use. Do not set butter in a re- frigerator with anything else in it but milk, or in a safe with anything but milk. It readily imbibes the flavor of everything near it. After churning, butter should be taken up in what is called " a piggin," first scalded and. then filled with cold water. With an old-fashioned butter- stick (scalded) wash and press the butter till no water is left. Then add a little salt, finely beaten. Beat again in a few hours, and make up in half-pound prints. I would advise all housekeepers (even those who do not make their own butter) to keep a piggin, a butter-stick, and a pretty butter-print. TO SECCTKE NICE BUTTKK FOK THE TABLE IN WINTEK. 67 To secure nice Mutter for the Table in Winter. In October aud November, engage butter to be brought sreekly, fresh from the churn in rolls. Wrap each i-oll in a piece of old table cloth, and put in a sweet firkin or stone jar which has been washed with soda water, scalded and sunned for a month before using. Pour over it a clear strong brine, which also must have been prepared at least a week before- hand, by pouring off the settlings and repeated strainings. Have a nice tiat rock washed and weight the butter down with it, being careful to keep it always under the briue. — Mrs. S. T. liecipe for Putthuj up Sutter 2 quarts best common salt. 1 ounce pulverized saltpetre. 1 ounce white sugar. Work the butter over thi-ee times, the last time adding an ounce of the above mixture to every pound butter. Of course, the butter is salted, when first made. Make the butter into rolls and wrap in cloths or pack in jars, within four inches of the top of each jar. If the latter is done, fill the jars with brine and tie up closely. If the former is preferred, drop the rolls into brine, prepared as follows : To every gallon brine that will bear an egg, add one pound white, sugar and one-half ounce saltpetre. Boil well and skim. Keep the brine closely covered. I have used butter on my table in May, put up in this way, aud it tasted as well as when put up in October. — Mrs. R. C. Clabber. To have clabber in perfection, place in small glass dislins or bowls enough milk to make clabber for each person. After it has turned, set it in the refrigerator, if in summer, till called for. By the way, refrigerators (as well as water- coolers) should be washed every morning with water in which a tablespoonful 68 COTTAGE CHEESE — SOUP. of common soda has been dissolved. They should then be aired before filling with ice for the day. — Mrs, jS. T. Cottage Cheese. When the tea-kettle boils, pour the water into a pan of " lop- pered" milk. It will curd at ouce. Stir it and turn it into a colander, pour a little cold water over it, salt it and break it up,' A better way is to put equal parts of buttermilk and thick milk in a kettle, over the fire, heat it almost boiling hot, pour into a linen bag and let it drain till next day. Then take it out, salt it, put in a little cream or butter, as it may be thick or not, and make it up into balls tl**! Hiije of an orange. SOUP. As making soup is a tedious process, it is best to make enough at once to last seveial days. Beef shank is most gen- erally used in making nutritious soup. It is best to get this the day before using it, and soak it all night in cold, clear water. If you cannot do this, however, get it as early in the morning as you can. Break the bones, wash it, soak it a few minutes in weak salt and water, and put it in a large boiler of cold water. As soon as it begins to simmer, remove the dark scum that rises on top. Keep the boiler closely covered, and boil very slowly till an hour or two before dinner. Then, with a ladle, remove all the fat from the top, as it is this element that makes soup unwholesome. Strain and season, or, if you prefer, season just enough for one meal, reserving the rest as foundation for another sort of soup. It is well always to keep some of this stock on hand in cold weather, as by the addition of a can of tomatoes, or other ingredients, a delicious soup may be quickly made of it. Never throw away water in which any sort of meat OYSTER SOUP ECONOMICAL OYSTEK SOUP. 69 has beeu boiled, as it is much better to simmer bash or a stew in this liquor than in water, and it is also invaluable for bast- ing fowls or meats tliat have not been parboiled. Directions for soup making are so fully given in the follow tng pages that it is needless for me to say anything further on the subject here. Oyster Soup. 100 oystei's. 1 teaspoonful salt. 1 tablespoonful black pepper. ^ pound butter. Yolks of 3 eggs. 1 pint lich milk, perfectly fresh. 3 tablespoonfuls flovir. Separate the oysters from the liquor : put the liquor to boil, when boiled add salt, pepper and butter, then the flour, having previously made it into a batter. Stir all the time. When it comes to a boil, add the eggs well beaten, then the milk, and when the mixture reaches a boil, put in the oysters ; let them also just boil, and the soup is done. Stir all the time to pre- vent curdling. — Jifrs. Judge M. ECONOMIUAL OySTEK SoUP. 1 quart oysters. 2 quarts water. Boil with salt and pepper. Cut up one tablespoonfiil butter with flour and put in while boiling; beat the yolks of four eggs light, mix them with one- half pint milk. When the oysters are well cooked, pour on the milk and eggs, stirring all the time. Let it boil up, and take off quickly, and pour into the tureen, over toasted bread cut into dice — if preferred rich, leave out some of the water.-— iirr.., Suffolk. Baked Sturgeon Wash the skin well, put in a pan and bake for three-quarters of an hour. Then take it out on a dish ; pierce it with a knife in several places. Make a stuffing of pot-meat, bread crumbs, onions, parsley, thyme, pepper, and salt, all chopped well together. Stuff the holes with the mixture and put the rest in the gravy ; return to the pan and bake until done, — Mrs. D. To Fry Perch. Sprinkle with salt and dredge with flour ; after a while dredge with flour the other side. When the lard boils hard, skim it well and put in the fish. Serve hot. — Mrs. Wi To Fry Trout, Split the fish down the back, insert a thin slice of fat pork. Squeeze lemon juice over it and fry brown. — Mrs. J] I., La. Boiled Cod-fish. Boil over a slow fii-e and skim frequently. Season with salt. Garnish with parsley and rings of hard boiled eggs, and serve with butter and egg-sauce. Cod-fish Balls. One-fourth fish, to three-fourths potatoes, eggs enough to moisten. Season with pepper and salt, and fry brown. nantucket cod-fish — to broil mackekel. 105 Nantucket Cod-fish. Out the thick part out of a firm, white dried codfish, and soak it over night, then cut into very small pieces and parboil for a few minutes, changing the water until the fish remains but slightly salted. Drain ofi" the water, leaving the fish in the saucepan. Pour over a little more milk than will cover it ; when it becomes heated, add a little butter and pepper, thicken with flour stii'red smooth in milk. Stir constantly for a few minutes. To Dress Salt Cod-fish. Take one-third of a large fish ; soak it from three to four hours ; next, boiling it till thoroughly done, pick the meat fine, taking out all the bones. Then add : 3 hard-boiled eggs, chopped fine. 3 to 4 Irish potatoes, boiled and mashed. Mix all well together in a stewpan, with — 1 teacup of hot water. Salt and mustard to the taste. Boil half an hour, and add a liberal supply of butter just before serving. If preferred, the salt and mustard need not be put in until during the cooking. — Mrs. A. G. Boiled Mackerel. Well wash the fish, put it into nearly boiling water with one tablespoonful salt in it ; boil up quickly, then let it simmer gently for a quarter of an hour, and if the fish be very large, a few minutes longei*. Serve in a hot dish. — Mrs. £. To Broil Mackerel. If the mackerel is fresh, after it is nicely scaled and cleaned, dry it ; pepper and salt and broil it on a gridiron ; baste it with fresh butter. After it is broiled, put it on a hot dish, pour melted butter over it, and serve. If the fidh is salt, pour boil- ing water over it, soak it several hours ; butter and pepper, and broil ; serve in the same way as the fresh. — Mrs. M. 106 TO COOK SALT MACKEREL — SALMON STEAK. To CooK Salt Mackerel. Soak the fist over night in fresh water. In the morning drain off the water and place on a gridiron to broil, dressing with hot butter. — Mrs. T. Baked Salmon. When washed and dried, sprinkle over pepper and salt. Have ready in a baking-pan a small grating ; lay the fish on this, with bits of butter over it ; set in a hot oven, basting often and freely with butter. When nicely browned, butter a sheet of white paper and lay over it, to prevent its getting too dry ; when done and tender, place on a hot dish. Add to the gravy one teacupful milk, one tablespoonful pepper vinegar, pepper, salt, and a mashed Irish potato smoothly mixed in ; boil, and pour over the fish. Sift over all browned cracker. Garnish with bleached tops of celery and curled parsley alternately. — Mrs. T. Boiled Salmon. After the fish has been cleaned and washed, dry it and sew it up in a cloth ; lay it in a fish-kettle, cover with warm water, and simmer until done and tender. Meanwhile have ready in a saucepan one pint cream, two tablespoonfuls fresh butter, salt, pepper, minced parsley, and thyme ; let it boil up once, not too quickly. Take the fish from the kettle, carefully unwi-ap it, lay it for a moment on a folded napkin to dry. Have ready a hot dish, lay the fish on it carefully, without breaking it, pour over the cream. Slice some hard-boiled eggs, and lay over the fish alternately with sliced lemon. Border the edges of the dish with curled parsley. — Mrs. S. T. Salmon Steak. When well dried, pepper and salt, sift over powdered cracker, and lay ujjon a gridiron, which has been first greased vith but- ter or lard, over hot coals. As soon as the side next to the fire is brown, turn it by carefully slipping under it a batter-cake PIOKLED SALMON — HAUNCH OF VENISON. 107 turner and holding the fish on it with the other hand, lest it should break. When both sides are of a light brown, lay in a hot dish ; pepper and salt again ; pour over melted butter ; place the cover on, and serve. — Mrs. T. Pickled Salmon. Soak the salmon twenty-four hours, changing the water. Put it in boiling water, with a little vinegar. When done and cold, boil your vinegar with spice and pour pn the fish. — Mrs, A. P. German Fish Stew. Put the fish in a kettle to boil. Stew together in a saucepan one onion chopped fine and a wine-glass of sweet oil ; when well done, pour them in with the fish. Then mix yolks of three eggs, juice of two lemons strained, one tablespoonful sifted flour. Beat these well together, and pour upon the fish when nearly done. Then add ginger, pepper, and salt to taste ; stew three or four minutes, after mixing all the ingredients. Oysters may^ be cooked by the same receipt, only substituting one quart oys- ters for the fish. — Mrs. A. D. GAME. Haunch of Yenison. Rub the venison over with pepper, salt, and butter. Repeat the rubbing. After it has been put in the oven, put in as much cold water as will prevent burning and draw the gravy. Stick five or six cloves in different parts of the venison. Add enough water to make sufficient gravy. Just before dinner, put in a glass of red wine and a lump of butter xolled in flour, and let it stew a little longer. — Mrs, T. 108 venison haunch to bakbecue squikkel. Yenison Haunch. Prepare the venison as you would mutton. Put in a baking-pan, lard with a little bacon, add a pint of water, a gill of red wine, salt, and a little cayenne pepper. Bake quickly, and serve with or without gravy. Stewed Venison. Cut in tolerably thick slices. Put in an oven with two spoonfuls of water and a piece of lard. Cook till nearly done, then pour off the gravy and baste it well with a large spoonful of butter, pepper, and salt. Stewed Venison. Slice cold venison in a chafing dish and add — A cup of water. A small teacup of red wine. A small teacup of currant jelly. A tablespoonful of butter. A teaspoonful of made mustard. A little yellow pickle. A little chopped celery. A little mushroom catsup. Salt and cayenne pepper to the taste. The same receipt will answer for cold mutton. — Jifrs. M. L. 0. To Barbecue Squirrel. Put some slices of fat bacon in an oven. Lay the squirrels on them and lay two slices of bacon on the top. Put them ir the oven and let them cook until done. Lay them on a dish and set near the fire. Take out the bacon, sprinkle one spoon- fal of flour in the gravy and let it brown. Then pour in one teacup of water, one tablespoonful of butter, and some tomato or walnut catsup. Let it cool, and then pour it over the squirrel. k0a8t rabbit — stewed eabbit. 109 Roast Rabbit. Stew the rabbit. After boiling the haslet and liver, stew them with parsley, thyme, celery-seed, butter, salt, and pepper, for gravy. Soak a piece of loaf bread, a short time, in water. Mix with it the yolk of an egg and some butter, for stuffing ; then soak it in milk and cream. Sprinkle the inside of the rabbit with salt and pepper, fill it with the above dressing, sew it up, and roast or bake quickly. — Mrs. S. Barbecued Rabbit. Lay the rabbit in salt and water half an hour, scald with boiling water, wipe dry, grease Avith butter, and sprinkle with pepper and a little salt. Lay it on the gridiron, turning often so that it may oook through and through, without becoming hard and dry. When brown, lay on a hot dish, butter plenti- fully on both sides, and add a little salt and pepper. Set in the oven, while preparing four teaspoonfuls of vinegar, one of made mustard, and one of currant jelly or brown sugar. Pour this over the rabbit, rubbing it in, then pour over the gravy and serve hot. — Mrs. T. Stewed Rabbit. Cut up the rabbit and wash it. Put it in a stewpan and season it with salt and pepper. Pour in half a pint of water, and when this has nearly stewed away, add half a piut of Port wine, two or three blades of mace, and a tablespoonful of flour, mixed with a quarter of a pound of butter. Let it stew gently till quite tender, and then serve hot. — Mrs. G. C Stewed Rabhit. Cut a rabbit into eight pieces. After soaking in salt and water, put it in a stewpan, with a slice of pork or bacon, and with more than enough water to cover it. When nearly done, take out the pieces, strain the water in which, they have boiled, and return all to the stewpan, with a teacup of milk, a little 110 WILD TURKEY — TO E0A8T WILD FOWL IN A 8T0VB. pepper, salt, chopped onion and parsley. After this boils up, stir in a heaping tablespoonful of butter, in which a tablespoon- ful of flour has been rubbed. Let it boil up once more ; then serve in a covered dish, with four hard-boiled eggs sliced over it, and grated bi*ead crumbs. The same receipt will answer for squirrel. — Mrs. T. Wild Turkey. If the turkey is old, after it is dressed wash it inside thor- oughly with soda and water. Rinse it and plunge it into a pot of boiling water for five minutes. Make a stuffing of bits of pork, beef, or any other cold meat, plenty of chopped celery, stewed giblets, hard-boiled eggs, pounded cracker, pepper, and salt, and a heaping spoonful of butter. Work this well and fill the turkey. With another large spoonful of butter grease the bird, and then sprinkle salt and pepper over it. Lay in a pan, with a pint of stock or broth in which any kind of meat has been boiled. Place in a hot oven. When it begins to brown, dredge with flour and baste, turning often, so that each part may be equally browned. Put a buttered sheet of paj^er over the breast, to prevent dryness. When thoroughly done, lay on a dish, brown some crackers, pound and sift over it, and serve with celery or oyster sauce. — Mrs. T. A Simpler 'Way to Prepare Wild Turlcey. Prepare the turkey as usual, rub the inside with salt and cayenne pepper, and put in the baking-pan, with water enough to make gravy. Cut up the gizzard and liver with a lump of butter and a spoonful of cream-. Mix with the gravy and serve hot. To Roast Wild Fowl in a Stove. Put them on a rack above a pan, so that the gravy will drip through. This makes them as delicate as if roasted on a spit. If roasted in a pan, they will be exceedingly greasy and have WILD GOOSE — TO COOK WILD DUCK FOR BREAKFAST. Ill the stovey taste to which so many persons object. — Mrs. J. w. s. Wild Goose. After the goose is dressed, soak it several hours in salt and water. Put a small onion inside and plunge it into boiling water for twenty minutes. Stuff with chopped celery, chopped eggs, mashed potatoes, bits of fat pork or other cold meat ; a little butter ; raw turnip grated ; a tablespoonful of pepper vinegar ; a little chopped onion ; pepper and salt to the taste. A teacup of stock or broth must be put in the pan with the fowl. Butter it, dredge with flour, and baste often. Pin a buttered paper over the breast to prevent its becoming hard. Serve with mushroom or celery sauce, or, for a simpler taste, serve merely with its own gravy. — Mrs. T. Wild Goose. Put a small onion inside, a slice of pork, pepper, salt, and a spoonful of red wine. Lay in a pan with water enough to make gravy. Dredge with flour, and baste with butter frequently. Cook quickly and serve with gravy made as for wild turkey. Wild Duck. When the duck is ready dressed, put in it a small onion, pe^jper, salt, and a spoonful of red wine. Lay in a pan with water enough to make the gravy. Cook in fifteen or twenty minutes, if the fire is brisk. Serve with gravy made as for wild turkey. Canvas-back ducks are cooked in the same way, only you leave on their heads and do not use onion with them. — Mrs. H.Z.O. To Cook Wild Duck for Sreakfast. Split open in the back, put in a pan with, a little water, bnt- 112 TO BROIL PARTRroOES — TO BROIL PIGEONS. Ler, pepper and salt, and cook till tender. Baste with flour. If for dinner, cook whole. — Mrs. J'. L. C To Broil Partridges. Place them in salt and water, an hour or two before broiling. When taken out, wipe them dry, and rub them all over with fresh butter, pepper and salt. First broil the under or split side on the gridiron, over bright, clear coals, turning until the upper side is of a fine, light brown. It must be cooked prin- cipally from the under side. When done, rub well again with fresh butter and if not ready to serve them immediately, put them in a large shallow tin bucket, cover it and set it over a pot or kettle of boiling water, which will keep them hot with- out making them hard or dry and will give time for the many " last things " to be done before serving a meal. When served, sift over them powdered cracker, first browned. — Mrs. T. To Roast Partridges. Clean the birds as for stuffing. Rub with butter, salt and pepper. Put in sheets of letter paper and allow to cook in this way. — Mrs. W. C. To Cook Partridges and Pheasants. Place them in a steamer, over a pot of boiling water, till tender. Have ready a saucepan of large fresh oysters, scalded just enough to. make them plump and seasoned with pepper-sauce, butter, and a little salt. Rub the cavity of the birds with salt and pepper, fill with oysters and sew up. Broil till a light brown. Place on a hot dish and sift over them browned cracker. Add a large tablespoonful of butter and one of pounded cracker to the oyster liquor. Boil it up once and pour into the dish, but not over the birds. — Mrs. T. To Broil Pigeons. Pigeons may be broiled the same as chickens, only cover the TO COOK SORA, ORTOLANS. AND OTHER SMALL JtJIRDS. 113 breast with slices of bacon. When nearly done, remove the bacon, dredge with flour and baste with butter. They will be done in half an hour. Stewed Pigeons. The pigeons must be seasoned with pepper, salt, cloves, mace and sweet herbs. Wrap the seasoning up in a piece of butter and put it in the pigeon. Then tie up the neck and vest and half roast the pigeons. Then put them in a stewpan vnth. a quart of good gravy, a little white wine, some pickled mush- rooms, a few peppercorns, three or four blades of mace, a bit of lemon peel, a bit of onion and a bunch of sweet herbs. Stew until done, then thicken with butter and yolks of eggs. Garnish with lemon. Pigeon Pie. Take six young pigeons. After they are drawn, trussed, and singed, stuff them with the chopped livers mixed with parsley, salt, pepper, and a small piece of butter. Cover the bottom of the dish with rather small pieces of beef. On the beef, place a thin layer of chopped parsley and mushrooms, seasoned with pepper and salt. Over this place the pigeons, between each putting the yolk of a hard-boiled egg. Add some brown sauce or gravy. Cover with puff paste and bake the pie for an hour and a half.— ilfrs. C. O. To Dress Reed Birds. Pick open and carefully wash one dozen or more birds. Place them between the folds of a towel, and with a rolling-pin mash the bones quite flat. Season with salt and a littlo cayenne and black pepper. Either fry or broil on a gridiron made for broiling oysters. This must be done over a clear fire. When done, season, put a lump of butter on each bird and serve hot. — Mrs. A. M. D. To Cook Sora, Ortolans, and Other Small Birds. Prepare as you would a chicken for roasting. Lay in a par 10 114: MEATS. and pour boiling water over them or, if convenient, steani them. Scald a few large fresh oysters till just plump, season them with cayenne pepper, salt and butter. Pour into the cavity of each bird a few drops of pepper-sauce and then put a large oyster in each. Broil a short time, frequently turning that they may not become dry. If not ready to serve them as soon as they are done, lay in a tin bucket, butter them and sprinkle them again with black pepper, cover the bucket and set it over boil- ing water till wanted. When laid in the dish, sift browned cracker over the birds, and pour gravy into the dish. — Mrs. T. To Cook /Sara, Ortolans, and Other Small JBirds. After they are split open in the back and dressed, lay them in weak salt and water for a short time. Then lay them on a board and roll with a rolling-pin to flatten the breastbone. Put butter, pepper, and salt on them. Lay them on a gridiron and broil slowly. When just done, add more butter and pep- per, lay in a flat tin bucket, which set over a vessel of boiling water to keep the birds hot, juicy, and tender till wanted. — Mrs. T. SoRA, Ortolans, Robins, and Other Small Birds. They should be carefully cleaned, buttered, sprinkled with jiepper and salt, and broiled. When they are served, butter them again. If you like, serve each bird on a piece of toast, and pour over them a sauce of red wine, mushroom catsup, salt, cayenne pepper, and celery. MEATS. All meats are better in winter for being kept several weeks, and it is well, in summer, to keep them as long as you can with MEATS. 116 out danger of their being tainted. If it is not in your power to keep meat in an ice-house, in summer, keep it in a cool dark cellar, wi-apped around with wet cloths, on top of which lay boughs of elderberry. The evaporation from the cloth will keep the meat cool and the elderberry will keep off insects. If you should unfortunately be obliged to use stale meat or poultry, rub it in and out with soda, before washing it. Tough meats and poultry are rendered more tender by putting a little vinegar or a few slices of lemon in the water in which they are boiled. The use of an acid will save time and fuel in cooking them and will render them more tender and digestible. If possible, keep the meat so clean that it will not be neces- sary to wash it, as water extracts the juices. When it is fro- zen, lay it in cold water to thaw, and then cook quickly, to pre- vent its losing its moisture and sweetness. In roasting or boiling, use but little salt at first, as it hardens meat to do otherwise. In roasting, baste frequently, to prevent che meat from hardening on the outside, and try to preserve the juices. If possible, roast the meat on a spit before a large, open fire, after using salt, pepper, butter or lard, and dredging with flour. Where an open fire-place cannot be obtained, however, the meat may be well roasted in a stove or range. Mutton, pork, shote and veal should be well done, but beef should be cooked rare. In boiling, put on salt meat in cold water, but fresh meat in hot. Remember also that salt meat requires more water and a longer time to cook than fresh. Boil slowly, removing the scum that rises when it begins to simmer. Keep a tea-kettle of boil- ing water at hand to replenish the water in the pot, as it boils away. Do not let the meat boil too hard or too long, as this will toughen it and extract tlie juices. Add salt ;;o fresh meat, just before it is done. Lardering beef, veal, and poultry is a great improvement, keeping it moist whilst cookiug and adding richness to the fla- vor. Lardering consists in introducing slips of clear fat bacon 116 HOW TO SELECT MEATS. or salt pork, into the surface of meat, by means of a pin, sharp at one end and cleft into four divisions at the other. This pin may be obtained at any hardware store. As the housekeeper is sometimes hurried in preparing a dish^ it will save time and trouble for her to keep on hand a bottle of meat-flavoring compounded of the following ingredients. 2 chopped onions. 3 pods of red pepper (chopped). 2 tablespoonfuls brown sugar. 1 tablespoonful celery seed, 1 tablespoonful ground mustard. 1 teaspoonful turmeric. 1 teaspoonful black pepper. 1 teaspoonful salt. Put all in a quart bottle and fill it up with cider vinegar. A tablespoonful of this mixed in a stew, steak, or gravy, will im- part not only a fine flavor, but a rich color. Keeping this mixt- ure on hand will obviate the necessity of the housekeeper look- ing through various spice boxes and packages to get together the requisite ingredients for flavoring, and will thus save her time and trouble. How TO Select Meats, Good and wholesome meat should be neither of a pale rosy or pink color, nor of a deep purple. The first denotes the diseased condition, the last proves the animal has died a natural death. Good meat has more of a marble look, in consequence of the branching of the veins which surround the adipose cells. The fat, especially of the inner organs, is always firm and suety and never moist, while in general the fat from diseased cattle is flabby and watery and more often resembles jelly or boiled parchment. Wholesome meat will always show itself firm and elastic to the touch, and exibit no dampness, while bad meal will appear soft and moist, in fact, often more wet, so tliat the liquid substance runs out of the blood when pressed hapi. OBSERVATIONS ON POKK, CURING BACON, irc. 117 Good meat has very little smell and diffuses a certain medicinal odor. This can be distinctly proved by cutting the meat through with a knife and smelling the blade or pouring water over it. Lastly, bad meat has the peculiarity that it shrinks considera- bly in the boiling, wholesome meat rather swells and does not lose an ounce in weight. Observations on Pork, Curing Bacon, etc. Hogs weighing from 150 to 200 pounds are the most suitable size for family use. They should not exceed twelve months in age, as they are much more tender from being young. They should be well kept and should be corn-fed several weeks before being killed. After being properly dressed, they should hang long enough to get rid of the animal heat. When they are ready to be cut up, they should be divided into nine principal parts, two hams, two shoulders, two middlings, the head or face, jowl and chine. The hog is laid on its back to be cut up. The head is cut off just below the ears, then it is split down on each side of the backbone, which is the chine. This is divided into three pieces, the upper portion being a choice piece to be eaten cold. The fat portion may be cut off to make lard. Each half should then first have the leaf fat taken out, which is done by cutting the thin skin between it and the ribs, when it is easily pulled out. Just under this, the next thing to be removed is the mousepiece or tenderloin, lying along the edge, from which the backbone was removed, commencing at the point of the ham. This is considered the most delicate pa^t and is used to make the nicest sausage. Just under this tenderloin are some short ribs about three inches long, running up from the point of the ham which are known as the griskin. This is removed by a sharp knife being run under it, taking care to cut it smooth and not too thick. When broiled, it is as nice as a partridge. The ribs are next taken out of the shoulder and middling, though some persons prefer leaving them in the middling. In this case seven should be taken from the shoulder, by a sharp 118 OBSERVATIONS ON PORK, CURING BACON, ETC. knife cutting close to the ribs, which make a delicious broil. Then cut off the ham as near the bone as possible, in a half circle. The shoulder is then cut square across just behind the leg. The feet are then chopped off with a sharp axe or cleaver. From the shoulder, they should be cut off leaving a stump of about two inches. From the ham, they should be cut off at the joint, as smoothly as possible, and then you may proceed to salt the meat. In order to impart redness to the hams, rub on each a tea- spoonful of pulverized saltpetre before salting. If the weather is very cold, warm the salt befoi'e applying it. First rub the skin side well with salt and then the fleshy side, using for the purpose a shoe-sole or leather glove. No more salt should be used than a sufficiency to preserve the meat, as an excess hard- ens the meat. A bushel of salt is sufficient for a thousand pounds of meat. For the chine and ribs a very light sprinkling of salt will suffice. The meat as salted should be packed with the skin side down, where it should remain from four to six weeks, according to the weather. If the weather is mild, four weeks will answer. Should the weather be very cold and the pork in an exposed place, it will freeze, and the salt, failing to penetrate the meat, will be apt to injure it. After it has taken salt sufficiently, the old Virginia mode is to break the bulk, shake off the salt, rub the joint pieces (hams and shoulders) with good, green-wood ashes (hickory preferred). Then rebulk it and let it remaiu two weeks longer, when it should be hung up with the joints down and the other pieces may be liung up for smoking at the same time. It is not neces- sary that the smoke-house should be very tight, but it is impor- tant that the poi-k should not be very close to the fire. A smothered fire made of small billets of wood or chips (hick- ory preferred), or of corn cobs, should be made up three times a day till the middle of March or first of April, when the joint pieces should be taken down and packed in hickory or othej POKE STEAK SPAEE-EIBS. 119 groen-wood ashes, as in salt, where they will remain all the sum- mer without danger of bugs interfering with them. This recipe has been obtained from an old Virginia family, famous for their skill in this department of housekeeping. This mode of curing makes the best bacon in the world, far superior to what are generally called Virginia cured hams. Shoat (which I must explain to the uninitiated is a term ap- plied in the South to a young pig past the age when it may be cooked whole) should be kept up and fattened on buttermilk, several weeks before being killed, as this makes the flesh ex- tremely delicate. It is best killed when between two and three months old. It should then be divided into four quarters. It is more delicate and wholesome eaten cold. Pork Steak. Remove the skin, beat without breaking into holes ; scald with boiling water, wipe dry and broil. When brown lay in a hot dish. Sprinkle over pepper, salt, a little sage, ciiopped onion, and parsley ; then butter profusely. Grate over all hard biscuit or crackers that have been browned and serve. — Mrs. S. T. Spare-kibs. Pork chop and pork cutlet may be cooked in the same way, omitting the onion if not liked. — Mrs. T. Pork Spare-rib. With stuffing of sage and onions, roasted spare-rib, done over the potatoes, affords a good substitute for goose. Spare RIBS. A.lways parboil spare-ribs : then broil with pepper and salt • cut in pieces three or four bones each. — Mrs. W. Siyare-JRibs. Cut them into pieces of two or three ribs each ; put them 120 TO COOK BPARB-KIBS AND GKI8KIN OE SHORT BIBS. into a covered sstewpan and boil or stew until perfectly done. Just before you take them out, add salt, pepper, and minced parsley. Put on the cover and simmer until well seasoned. Take them out of the pan, drain and dry them. For one moment let them scorch on a gridiron over a bed of hot coals ; lay on a hot dish ; butter each one ; pepper added ; sift over browned cracker and serve. — Mrs. S. T. To Cook Spare-ribs and Griskin or Short-ribs. Put them on in a small quantity of water and boil for fifteen or twenty minutes. Gash them with a knife ; sprinkle with pepper and put them on a hot gridiron as near the fire as possi- ble ; broil quickly, but not too brown. Have some butter melted and pour over the meat and shut it up in the dish. These are good for breakfast. — Mrs. P. W. To Cook Backbone or Chine. Cut the chine in three pieces ; the large end must be about a foot long, the remainder cut in half. Put it in a pot of water and boil for two hours ; then put it in a pan, baste and set it in the stove to brown. Peel some Irish potatoes and put them in the pot ; boil till done, mash them up and season with pepper, a little salt, and some of the gravy dripping out of the chine while baking ; spread them in the dish, then lay the chine on top. The largest piece is generally put aside to eat cold, and is very nice. Turnips are good, cooked in the same wayoas potatoes, with the chine. The chine and ham of a hog are nice, corned like beef. — Mrs. P. w. Backbone Pie. Take the smallest end of the backbone, cut in pieces two or three inches long ; put in water and boil until done. Make nice rich pastry as for chicken pie ; line the sides of a baking dish with the pastry, put in the bones, adding some water in TO COOK A HAM OF POKK — KOAST CHINE. 121 whicli they were boiled ; also salt, butter, and pepper to taste, with bits of pastry. Cover top of baking-dish with pastry ; put in stove and brown nicely. — Mrs. G. B, To Cook a Ham of Pork. Wash off the salt and put it in a pot of water ; boil from four to six hours, according to size. Do not take off the skin, as it preserves the juice and is much better cold. It is also nice to slice and broil with pepper and butter over it. — Mrs. P. w. Leg of Pork Stuffed. Make deep incisions in the meat parallel to the bone, trim it so as to leave the skin longer than the flesh ; then boil some pota- toes, and when they are done, mash them with a piece of but- ter, cayenne pepper and salt, an onion finely chopped, and a little rubbed sage. With this dressing fill the incisions, draw the skin down and skewer it over to keep the dressing from falling out. Season the outside of the meat with salt, cayenne pepper and sage. Roast it slowly; when done, pour the gravy in a pan, skim off the fat and add some browned flour wet in a little cold water, and boil up once. Serve with apple or cranberry sauce. — Mrs. A. M. D, To Dress Chine. Rub the lai-ge end with salt and saltpetre, and it will keep some time, or you may boil it fresh. Cut the bones of the other end apart, sprinkle with flour and a little salt : add one teacup of water, and stew. It will make two large dishes. — Mrs. W. Roast Chine. Chine should always be parboiled and stewed before roasting, to take away the gross taste which the melted fat frying firom 11 122 PORK EOTAIi — SAUSAGE MEAT. it gives. After this lay in the pan with one pint water in which it was boiled, from which all the fat has been skimmeil. Put in this several whole leaves of sage, to be removed before serving — just to get the flavor ; minced onion, and parsley. Baste and brown quickly that it may not dry. This is only stewed chine browned. — Mrs. S. T. Pork Eoyal. Take a piece of shoulder of fresh pork, fill with grated bread and the crust soaked, pepper, salt, onion, sage and thyme : a bit of butter and lard. Place in a pan with some water ; when about half done, place around it some large apples ; when done, place your pork on a dish, with the apples round it ; put flour and water on your pan, flour browned, some thyme and sage ; boil, strain through a very small colander over your pork and apples. Seasoning for Sausage. 18 pounds meat. 9 pounds back fat. 2 ounces sage. 4 ounces black pepper. 12 ounces salt. ' — Mrs.'tT. P, Excellent Recipe for Sausage. 12. pounds of the lean of the chine. 6 pounds " " fat. 5 tablespoonfuls salt. 6 " sage. 2 " thyme. 6 " pepper. 3 " sweet marjoram. Mix well together. — Mrs. S. M. Sausage Meat. 25 pounds lean pieces cut from the shoulder and tender* loin. SWEETBREAD OF HOG — SOUSE CHEESE. 123 15 pounds fat from the back of the chine. 1 pound salt ; a half pound of black pepper. 4 ounces allspice. 1 ounce sage. Cut the fat in small pieces and then chop it ; chop the lean very fine : mix all together, kneading in the seasoning. Press it down in small pots and pour melted lard over the top. — Mrs. J.D. Sweetbread of Hog. This nice morsel is between the maw and ruffle piece inside of the hog. Put them in soak for a day ; parboil them and then gash them and stew them in pepper, butter, one teacup of milk and a little vinegar. Or they are very nice fried or broiled, — Mrs. P. TT. Souse Cheese. Lay the meat in cold water as cut from the hog. Let it stand three or four days, shifting the water each day. Scrape it and let it stand a day or two longer,changing the water often, and if it should turn warm, pour a little salt in the water. The offcen- er it is scraped, the whiter will be the souse. Boil in plenty of water to cover it, replenishing when needed. When tender enough, put it in milk-warm water, and when cold in salt water. Boil the head until the bones will almost fall out. Clean one dozen or more ears and boil also ; while hot, chop very fine, and season with pepper and salt. Put in a mold or bowl with a weight on top. The feet may be soused whole, or cut up with the head and ears ; but it is not so nice. Clean them by dipping in boiling water and scrap- ing ; do not hold them to the fire to singe off the hair. One head and one dozen ears will make a good-sized cheese. — • Mrs. W. To Make Souse prom Hog's Feet. As soon as the hog is cleaned, cut ofi" the feet and throw then? 124 TO CUBE LARD — VIRGINIA MODE OF CtTRING HAMS. in a tub of cold water with a handful of salt ; let them remain covered in water until you are ready to clean them, which should be done as soon as possible, as they will be much whiter. To get the hoof off, put the feet in hot water (not above the hoof) ; as soon as they get hot enough, slip a knife between the foot and hoof, and slip it off; then scrape the foot nicely, and throw into a tub of clear water ; do this for several days. When you have scraped and changed the water for a week, then wash them clean and put them on to boil. First put them in a clean pot with a thin gruel made of corn meal ; boil until half done. Wash them off, and put on in clear hot water, and boil till done, then take them up and throw them into a firkin of clean salt and water ; keep closely covered to prevent them from molding. They are now ready to fry, which should be done by splitting the foot in half and fried in egg batter. — Mrs. P. W. To Cure Lard. As soon as it is taken from the hog, cut in small pieces, wash clean, press out the water, and put in the pot to boil, with one gallon of water to a A'^essel holding four gallons. Boil briskly until nearly done, or until the cracklins begin to brown, then cook slowly to prevent burning. The cracklins should be of a light brown and crisp, and will sink to the bottom when done. This is Leaf Lard. The fat off of the backbone is also very nice, done in the same way, and does not reqiiire soaking, unless bloody. The fat from the entrails can also be made into nice lard by soaking for a day or two in fresh water, changing it frequently, and throwing a handful of salt in the tub of water to draw out the blood and impurities. When ready to render, wash in warm water twice and boil in more water than you do for leaf lard. The crack- lins will not become crisp, but remain soft, and will sink to the bottom ; they are iised for making soap, YiRQiNiA Mode op Curing Hams. Put one teaspoonful saltpetre* on the fleshy side of each ham. TO CUBE BACON — FOK CUKENG HAMS. 125 Salt not too heavily/ for five weeks ; if the weather is freezing cold, six weeks ; then brush the hams well, and rub them with hickory ashes ; let them lie for one week, then hang and smoke them for six weeks with green hickory chips. After brushing, pack them in hickory ashes in a bulk. — JK7-S. P. C. M. To Cure Bacon. Pack the meat in salt and allow it to remain five weeks. Then take the hams up, wash ofi", and wipe dry. Have some sacks made of about seven-eighths shirting, large enough to hold the hams and tie above the hock. Make a pot of sizing of equal portions of flour and corn meal, boil until thick, and dip each sack until the outside is well coated with sizing. Put the hams in bags, and tie tight with a strong twine and hang by the same in the smoke-house. Curing Bacon. One peck salt to five hundred pounds pork. To five gallons water : 4 pounds salt. 1 pound sugar. 1 pint molasses. 1 teaspoonful saltpetre. Mix, and after sprinkling the fleshy side of the ham with tho salt, pack in a tight barrel. Hams first, then shoulders, mid- dlings. Pour over the brine ; leave the meat in brine from four to seven weeks. — Mrs. Dr. J'. For Curing Hams. For five hundred pounds hams. 1 peck and 1^ gallons fine Liverpool salt. If pounds saltpetre. 1 quart hickory ashes well sifted. 1 quart molasses. 126 AN IMPEOVEMENT TO HAMS — TO BOIL HAM, 2 teacups cayenne pepper. 1 teacup black pepper. Mix these ingredients well together in a large tub, rub it into each ham with a brick, or something rough to get it in well. Pack in a tight, clean tub and weigh down. Let the hams remain six weeks ; then take them out and rub each one on the fleshy side with one tablespoonful black pepper to avoid skippers. Hang in the meat house, and smoke with green hickory for from ten to twelve hours a day for six weeks, not suflfering the wood to blaze. On the 1st of April, take them down and pack in any coal ashes or pine ashes well slaked. Strong ashes will rot into the meat. — Mrs. R. M. An Improvement to Hams. Sometimes very good bacon is found to be of a bad color when cooked. This may be remedied by keeping it . in ashes (hickory is best) for a few weeks before using. Must then be hung up, with ashes adhering, until needed. This also prevents skippers. — Mrs. S. T. To Boil a Ham Weighing Ten Pounds. Let it soak for twenty-four hours, changing the water two or three times. Boil it slowly eight or ten hours : when done, put it into a dish, as nearly as possible the shape of a ham, taking care first to take out the bone — tui-n the rind down. When cold, turn it out into a large dish, garnish with jelly and orna- mental paper. Serve with the rind on. To be eaten cold. — Mrs. w. a a. To Boil Ham. Put in the water one pint vinegar, a bay leaf, a little thyme, and parsley. Boil slowly for two hours, if it weighs ten pounds ; then bake. Soak all hams twenty-four hours before cooking. — Mrs. M. TO HOIL HAM — BAKED HAM OK TONGUE. 127 To Boil Ham. The day before you wish to boil a ham, scrape, wash and wipe it dry, and put it in the sun. At night put it into water and soak till next morning. Then lay it with the skin down in a boiler of cold water, and boil slowly for five hours. If the ham is large, boil six hours. When perfectly done and tender, set the boiler aside, with the ham and liquor undisturbed, until cold. Then take ofi" the skin, sprinkle black pepper over thickly, and sift over crackers first browned and pounded ; for special occasions, place at equal distances over the ham, scraped horseradish in lozenge shape, and edged with curled parsley. This mode keeps the ham juicy. — Mrs. S. T. Baked Ham. First of all, soak an old ham overnight, having first washed and scraped it. Next morning put in a boiler of milk-warm water with the skin side down. Boil slowly for four or five hours, according to size, and if a very large ham, six hours. When done, set aside, the boiler with the ham and liquor in it, to remain until cold ; when the skin must be taken off", and it must be trimmed of a nice shape. Sprinkle over two tablespoon- fuls black pepper. Lay the ham on a grating or twist in the baking-pan, in which pour a pint of water, and set it in a hot oven. This mode prevents the frying so disagreeable to the taste. After the ham is heated through, and the pepper strikes in, sift over cracker ; return to the oven and brown, then dec- orate with scraped horseradish and parsley, and serve. — 3Irs. S. T. Baked Ham or Tongues. Boil the ham and grate some powdered cracker thickly over it ; first rubbing it with beaten yolk of egg. Bake with butter. Lay slices of currant jelly around the tongue, and garnish the ham with parsley. — Mrs. R. 128 BAKED HAM TO STUFF FRESH CUBED HAM. Haked Sam. Most persons boil ham, but it is much better if baked prop- erly. Soak it for an hour in clean water and wipe dry ; next spread it all over with a thin batter, put it into a deep dish with sticks under it to keep it out of the gravy. When it is fully done, take off the skin and batter crusted upon the flesh side and set it away to cool. — Mrs. S. JT. B. Stuffed and Baked Ham. After your ham is boiled, take the skin off. Take pepper, all- spice, cloves and mace, well pounded; add a little bread crumbs, and a little brown sugar ; mix with a little butter and water. Gash your ham and take out plugs ; fill in with the mixture. Rub the ham with an egg beaten, and grate on bread crumbs and white sugar. Put in the oven and brown. — Mrs. D. H. To Stuff Fresh Cured Ham. Boil the ham. Take one-half pound grated cracker or bread. •^ pound butter. 1 teaspoonful spice. 1 teaspoonful cloves. 1 teaspoonful nutmeg. 1 teaspoonful ginger. 1 teaspoonful mace. 3 spoonfuls sugar. Celery-seed or celery. 6 eggs, beaten light. 1 spoonful mustard. Mix all well together and moisten with cream, if too stiff. Whilst the ham is hot, make holes to the bone and fill with tliis mLx;ture. Put in the stove to brown. bpickd ham — bacon and greens. 129 Spiced Ham. Salt the hams for two days ; put them in a keg and for each ham add : ■g- cup molasses. 1 tablespoonful spice. 1 tablespoonful black pepper. A pinch of saltpetre. Let them stand four days, turning each day, then hang them up.— Mrs. D. R. Broiled Ham. To have this dish in a perfection, ham must first be soaked, then boiled nearly done, and set aside to take slices from, as wanted. Gut rather thin, lay on a gridiron over hot coals ; when hot through, lay on a dish, and pepjjer well. Pour over fresh butter melted, and serve. If a raw ham is used, the slices must be cut thicker, dropped in a pan of boiling water for a few minutes, then broiled as above. — Mrs. S. T. Fried Ham. The slices are always taken from a raw ham, but are most delicate when first simmered a short time : five minutes in a stewpan, dried with a clean cloth and put in a hot frying-pan, first removing the skin. The pan must be hot enough to scorch and brown both ham and gravy quickly. Lay the slices on a hot dish, pour into the gravy half a teacup new milk, pepper, and minced parsley ; boil up and serve. — Mrs. S. T. Shoulder op Bacon. This piece is not used until cured or smoked, it is then boiled with cabbage or salad, as you w*ould the middling. It is inferior to the ham or middling. — Mrs. P. W. Bacon and Greens. Tlie middling is generally used for this purpose : cut a piece about a foot square, boil three hours. 130 FKIED BACON PICKLED PORK EQUAL TO FEESH. Take a good head of cabbage, cut, quarter, aud wash clean ; press the water out as dry as you can. Boil them one or two hours, with half a pod of red pepper ; put them on a dish and the middling on top. You can fry the cabbage next day, and make a savory dish, but it does not suit dyspeptics. The thin part of the middling is used for frying, and is called " breakfast bacon."~Jlfrs. P. W. Fried Bacon. Dip the ham or slices of middling in bread crumbs. Put in a frying-pan with chojjped par.sley and pepper. Just before taking off the fire, pour to the gravy a cup of cream. — Mrs. W. Jowl and Turnip Salad. This is an old Virginia dish, and much used in the spring of the year. The jowl, which must have been well smoked, must be washed clean, and boiled for three hours. Put in the salad, and boil half an hour ; if you boil too long, it will turn yellow. It is also good broiled for breakfast with pepper and butter over it. The jaw-bone should be removed befoi-e sending to the table; this is easily done by running a knife around the lip and under the tongue. The jowl and salad should always be served with fresh poached eggs. — Mos. -P. W. Pickled Pork Equal to Fresh. Let the meat cool thoroughly; cut into pieces four to six inches wide, weigh them and pack them as tight as possible in a barrel, salting very slightly. Cover the meat with brine made as strong as possible. Pour off a gallon of brine and mix with it one tablespoonful saltpetre for every 100 pounds meat and return it to the barrel. Let it stand one month, then take out the meat, let it drain twelve hours. Put the brine in an iron kettle, and one quart treacle or two pounds sugar, and boil HOW TO COOK SALT PORK POrrED TONGUE OB HAM, 131 until perfectly clear. When it is cold, return the meat to the barrel and pour on the brine. Weight it down and keep it covered close, and you will have the sweetest meat you ever tasted. How TO Cook Salt Pork. Many people do not relish salt pork fried, but it is quite good to soak it in milk two or three hours, then roll in Indiau meal and fry to a light brown. This makes a good dish wiah mashed turnips, or raw onions cut in vinegar ; another way ia to soak it over night in skimmed milk and bake like fresh pork ; it is almost as good as fresh roast pork. Ham Toast. Mince about one pint boiled lean ham. Add the yolks of three eggs well beaten, two tablespoonfuls cream, and a little cayenne pep})er. Stir all on the 6 re until it thickens, and spread on hot toast with the crust cut off. — Mrs. J. T. B. Ham Toast. Chop very fine two spoonfuls of lean ham that has been cooked ; take two spoonfuls veal gravy ; a few bread crumbs. Put all together in a stewpan and heat it. Have ready a toast buttered, spread the above upon it, strew a few bread crumbs over it and brown it before the fire. — Mrs. S. Ham Relish. Cut a slice of dressed ham, season it highly with cayenne pepper and broil it brown ; then spread mustard over it, squeeze on it a little lemon juice, and serve quickly. Potted Tongue or Ham. Remove all sldn, gristle, and outside parts from one pound of the lean of cold boiled tongue or ham. Pound it in a mortar to a smooth paste with either one- 132 TO E0A8T 8H0AT TO BAEBACUE SHOAT. quarter pound of the fat, or with two ounces fresh butter , Season with cayenne, pounded mace and allspice. Press it well into pots and cover with clarified butter or fat. To KoAST Shoat. The hind-quarter is considered best. Cut off the foot, leav- aig the hock quite short. Wash well and put into boiling water; simmer until done, adding salt and pepper just before lifting from the kettle ; salt put in sooner hardens and toughens. Place the meat in a baking-pan and score across, in the direction in which it is to be carved. Skim sevei-al ladlefuls from the top of the kettle and pour over ; after this has dried off, sprinkle over a little salt and pepper, cover with an egg beaten stiff, sift over powdered cracker, and set to brown. Lay around sweet potatoes first parboiled, then cut in thick slices. Serve with minced parsley and thyme, both on the meat and in the gravy.— Jfrs. S. T. To Roast a Fore Quarter of Shoat. Put it on in hot water, boil for half an hour; take it out, put in a pan, gash it across with a sharp knife, in diamond shapes, grease it with lard and dredge with flour, 2)epper and a little salt. Peel some good Irish potatoes, lay them around the pan and set in the stove to brown, basting frequently. This meat should be cooked done, as it is not good the least I'are. Grate some bread crumbs over it and serve. — Mrs. P. w. To Barbecue Shoat. Lay the shoat in water till I'eady for use ; if small, it will cook in an hour. Put in the oven with two spoonfuls of water, a piece of lard, and dredge with flour. When ready for use, pour in half a teacup of walnut catsup, and, if not fat, a piece of butter. 8h0at jowl — roast pig. 133 Shoat Jowl. The upper half of the head is what is generally used for what is called " The Pig's-head Stew." Another nice dish may be made of the under jaw or jowl by parboiling until the jaw- bone can be taken out; always adding pepper and salt just before it is done. When perfectly tender, score across ; pepper and salt again, cover with beaten egg, then with cracker. Set in a pan with some of the water in which it was boiled. Put in a hot oven and brown. — Jifrs. S. T. Roast Pig. When roasted whole, a pig should not be under four nor over six weeks old. In town, the butcher prepares for roasting, but it is well to know, in the country, how this may be done. As soon as the pig is killed, throw it into a tub of cold water, to make it tender ; as soon as cold, take it by the hind leg, and plunge into scalding, not boiling water (as the last cooks the skin so that the hair can with difficulty be removed), shake it about until the hair can be removed by the handful. When all that is possible has been taken off in this way, rub from the tail up to the end of the nose with a coarse cloth. Take off the hoofs, scrape and wash the ears and nose until perfectly clean. The nicest way to dress it is to hang it by the hind legs, open and take out the entrails ; wash well with water, with a little soda dissolved in it; rinse again and again, and leave hanging an hour. Wrap in a coarse cloth wrung oiit Ox cold water and lay on ice or in a cool cellar until next morning, when, if the weather is warm, it must be cooked. It should never be used the same day that it is killed. First prepare the stuffing of the liver, heart and liaslets of the pig, stewed, seasoned, and chopped. Mix with these an equal quantity of boiled potatoes mashed ; add a large spoonful of biitter, with some hard-boiled eggs, parsley and thyme, chopped fiue, pepper and salt. Scald the pig on the inside, dry it and rub with pepper and 134 TO STEW pig's head akd jo\vl — shoat's head. salt, fill and sew up. Bend the fore legs under the body, the hind legs forward, under the pig, and skewer to keep in position. Place in a large baking-pan, pour over one quart of boiling water. Have a lump of fresh butter tied up in a clean rag; rub it all over the pig, then sprinkle over pepper and salt, put- ting some iu the pan with a bunch of herbs ; invert over it a baking-pan while it simmers, and steam until entirely done. Un- derdone pork, shoat, or pig, is both unpalatable and unwhole- some. Remove the pan, rub over with the butter and baste often. When of a fine brown, cover the edges of a large dish with a deep fringe of curled parsley ; first sift over the pig pow- dered cracker, then place it, kneeling, in the green bed. Place in its mouth an orange or a red apple ; and, if eaten hot, serve with the gravy in a tureen or sauce-boat. It is much nicer cold; served with little mounds of grated horseradish amongst the parsley. — Mrs. S. T. To Stew Pig's Head and Jowl. Clean the head and feet ; take out the bone above the nose ; cut ofi" the ears, clean them nicely. Sepai'ate the jowl from the head ; take care of the brains to add to the stew. Put the head, jowl, feet and part of the liver in water suflScient to keep well covered ; boil until quite done. Split the feet to put on the dish ; hash the head and liver ; but do not spoil the jowl, which must be put in the middle of the dish and surrounded with the feet and hash. Put all of the hash, jowl and feet in the pot and season with a cup of cream, a lump of butter, pep- per and salt, a tablespoonful walnut catsup, an onion chopped fine, a stalk of celery. A teaspoonful mustard improves it. Stew half an hour ; thicken the gravy with grated bread. — Mrs. P. W. Shoat's Head. Get a shoat's head and clean it nicely. Boil and chop in pieces. Season with : SHOAt's nEAD, TO STEW — TO HASH PIG's HEAD. 135 2 tablespoonfuls tomato catsup, 2 tablespoonfuls walnut catsup. 2 cups water. A little flour. 1 large spoonful butter. Pepper and salt. Have two or three hard-boiled eggs, cut them in half and lay on the top of the head ; set it in the oven to bake. Yeal or mutton head, can be cooked in the same way, but are not so nice. — Mrs. R. Shoat's Head, to Stew. Clean the head and feet ; and put them on to parboil with the liver. Then split up the head, through the nose, taking out the bones. Cut the meat from the feet and chop up with the liver, season this with pepper and salt. Lay the head open and fill it with this mince and the yolks of some hard-boiled eggs : if this does not fill the head, add some grated bread crumbs or ci'ackers and butter. Sew up the head and bind it with thread ; put it in the pot with the water it has been parboiled in and let it stew slowly. Take up the head, and add to the gravy a lump of butter, i-olled in flour, some browning and some walnut catsup. Pour this over the head, which should be brown. If the shoafc is not very small, use biead and butter instead of the liver. — Mrs. R. To Hash Pig's Head. Take head, feet, and haslet of pig ; boil them until done, then cut them up fine, taking out the bones. Add black pepper, salt, a little sage. 2 onions chopped fine. A little red pepp^-. 1 teaspoonful mace. 1 teaspoonful cloves. Put it back in the same vessel with liquor and cook till 136 BEEF AND VEAL. done, then thicken with a little flour. Add two hard-boiled eggs and one cup walnut catsup. — Mrs. Dr. J'. 'T- BEEF AND VEAL. In selecting beef, see that the flesh is firm and of a clear red, and the fat of a yellowish white. In buying a quarter of beef, it is better to have it cut up by the bvitcher, if you are living in town. The hind quarter is considered better, and sells higher than the fore quarter. If a roasting piece is desired, the sirloin from the hind quarter is usually preferred. It is not generally known, however, that the second cut of the rib-roast from the fore quarter is the finest roast from the beef. When the bone has been removed, and the meat skewered in the shape of a round, by the butcher, it is well to roast it on a spit before an open fire. If the latter cannot be obtained, how- ever, plunge the beef for a moment in boiling water, then rub well with salt and pepper, dredge with flour, and place on a little grate or trivet which will readily go in a baking-pan. In this pour about a pint of the water in which the beef was scalded. Place it in a very hot oven, with an inverted tin plate on top of the roast. Remove this plate often to baste the meat. When nearly done, which will be in about two hours for a roast of six pounds, baste several times and bake a nice brown. Season the gravy with minced onion, parsley and thyme, add a little salt and pepper and a tablespoonful of the meat flavoring of which a receipt was given in the general direc- tions about meat. Serve the gravy in a sauce-tureen, so that each person may choose whether to eat the beef with gravy or with the juice that escapes from the meat while it is being carved. The latter mixed with grated horseradish is preferred to gravy by some persons. BEEF AND VEAL, 137 Every portion of the beef, from head to feet is useful and delicious when properly prepared. The rounds and rump pieces are generally used for beef a la- mode. Fresh beef from the ribs, boiled with tux-nips, is considered a nice dish by some persons. For steak, nothing is so nice as tenderloin or porter-house steak. I take this occasion to protest against the unwholesome custom of frying steak in lard. When inconvenient to broil, it may be deliciously cooked by being first beaten till tender, then laid in a hot frying-pan, closely covered, and cooked without lard or butter, in its own juices. When scorched brown on both sides, but not hard, I'emove the pan from the fire, pepper and salt the steak, and put a large tablespoonful of fresh butter on it. Press this in with a knife and fork, turning the steak, so that each side may absorb the butter. Serve on a hot dish. The whole process will not consume five minutes. Some per- sons think it best to add the salt after the steak is done, though many good housekeepers salt and pepper the steak before before broiling it. Beefsteak should be cooked rare ; it is a great mistake to cook it till hard and indigestible. The parts most suitable for souji are the head, neck, shank, and all the unsightly parts. After the bones are bi-oken and the meat boiled from them, the liquor is used for soup, while the meat, picked or cut to pieces, will make an excellent stew seasoned with potatoes, turnips, sweet herbs, one tablespoonful of butter and th« same of meat flavoring. It is well always to keep brine on hand for corning beef. All the parts not desirable for roast or steak nad better be corned. The beef, after being dressed, should be hung up by the hind legs, with a smooth, I'ound piece of timber siifliciently strong to hold the weight, passed through the legs at the hock, or mn between the tendon and bone, with short pegs to keep the legs stretched apart. Then with a sharp axe, standing behind the 12 138 BEEF TO ROAST BEEF. suspended beef, split it down the backbone, severing it in half. Then pass a knife through the ribs, leaving two or three short ribs on the hind-quarter. Sever the backbone with an axe. Then cut with a sharp knife straight across the parallel line with the sjjinal bone, which piece must be divided into two pieces, the sirloin and steak. Then take off two rounds, or three, according to the size of the animal, cutting with a sharp knife, and cutting the bone with a meat saw or axe, as near the joints as possible, which leaves the shin-bone. The fore quarter then is divided into four pieces, after taking off the shoulder, which may be divided into three or more pieces. The loin of veal is the nicest part, and is always roasted. The fillets and knuckles may be stewed and roasted. The latter is nicest for soup. The breast may be stewed or roasted. The cutlets are nicest from the legs or fillet. The head is a dish for soup, stew or pie. Sweetbreads from the throat make a delicious dish, m\ich prized by epicureans. The feet, boiled till the bones drop out, make a delightful dish, fried in batter, while the water in which they are boiled makes excellent jelly. Veal, to be eaten in its perfection, should be killed when from four to six weeks old. Beef, The sirloin, or fore and middle ribs, are best for roasting. The steaks are best cut from the ribs, or the inner part of the sirloin ; shank, tail and head make nice soup. — Mrs. W. To Roast Beef. Lay the meat on some sticks in a dripping-pan or other ves- sel, so that it will not touch the water which it is necessary to have in the bottom. Season with salt and pepper, and put in RIB ROAST OF BEEF TO ROAST BEEF. 139 the oven three or four hours before it is wanted for the table. Baste it often with the water in the bottom of the pan, renew- ing it as often as it gets low. This makes sweet, juicy roast beef. The great secret of it is, not to have the meat touch the water in the bottom of the pan, and to baste it often. Tough, unpromising pieces of beef are best cooked by steaming them an hour and a half or so and then putting them in the oven and roasting as much longer. Crackers, first browned and then pounded, should always be kept to sift over roast meats : and curled parsley to garnish with. Grated horseradish is also excellent with the roast. —Mrs. S. T. E.IB Roast of Beef. Get, from the butcher, a rib-roast — the second cut is best — ■ and get him to take out the bones, and roll and skewer it : if this is not convenient, it can be done at home with a sharp knife. Before roasting, take out the wooden skewers put in at market, unroll, season well with salt and pepper and anything else liked, and roll again tightly, fastening securely with the iron skewer pins. Put it in a pan on a little iron griddle or trivet, made for the purpose to keep it just over the pint of water in the pan. Pepper and salt freely, dredge with flour and baste. Some persons like half a teacup of pepper vinegar, poured over just before it is done ; and minced onion, thyme and parsley added to the gravy, which should be brown. — Mrs, B. To Roast Beef. The sirloin is the nicest for the ^^urpose. Plunge the beef in boiling water and boil for thirty minutes ; then put it in the stove-pan ; skim the top of the water in which it has beea boiled, and baste the roast, after dredging it M'ith flour ; pepper and salt to taste. Baste frequently, and roast till done. — Mrs. P. W. 140 beef a la mode. Beef a la Mode. Take, from a round of fresh beef, the bone ; beat the meat all over slightly to make tender. Grate a loaf of bread, mix with it equal quantities of — Thyme and parsley, rubbed fine. 1 onion. The marrow from the bone. ^ pound suet. Pepper and salt, cloves and nutmeg to the taste. Mix these ingredients with three eggs well beaten : fill the place from whence came the bone, and what is left rub all over the i-ound : fasten well with a tape, tied round to keep in shape. Cover the pan with slices of bacon, lay the beef upon them, baste with butter : pour in the pan a pint of water. Cover closely and stew gently for six hours ; when tlioroughly done, take out the beef, skim the fat from the gravy, strain into a saucepan, set it on the stove and stir into it one teacup Port wine. Let it come to a boil and send to the table in a sauce tureen. You may, for supper, dish cold : dress with vegetable flowers, whites of eggs boiled hard and chopped fine. — Mrs. jr.w.s. Beef a la Mode. Take a round or a rump piece of beef, take out the bone, the gristle and all the tough pieces about the edges. Fill the cavi- ties from which the bone was taken, with suet, and fat salt pork. Press this so as to make it perfectly round, pass around a coarse, strong piece of cloth, so as to hold it firmly in shape. If the round is six inches thick, the cloth must be six inches wide, leaving the top and bottom open. With a larding needle, fill this thickly with strips of fat pork, running through from top to bottom and about one inch apart each way. Set this in a baking-pan, pour over : 1 teacup boiling water, 1 teacup boiling vinegar ; mixed. I BOILED BEEF AND TUKNIPS. 141 Add to this one heaping tablespoonful brown sugar and a bunch of herbs. Sprinkle over the beef liberally with salt and black pepper ; chop one small onion fiae, and lay over top of the beef. Sim- mer this for two or three hours, basting frequently and keeping an inverted tin plate over the beef except when basting. If the gravy stews down too much, add stock or broth of any kind. l\u-n it over, and let the top be at the bottom. When it is done and tender, skim the fat from the gravy. Pour over : 2 tablespoonfuls celery vinegar. 2 tablespoonfuls pepper. 2 tablespoonfuls made mustard. 1 wiueglassful acid fruit jelly. Simmer and bake for two hours longer, frequently basting, that it may be soft acd seasoned through and through. Take the beef from the pan and remove the cloth ; place in a large flat dish, pour over the gravy, and over this one teacup of mushroom sauce. Sift finely powdered cracker over the top and garnish with grated or sciaped horseradish and parsley. — Mrs. S. T Seef d la Mode. To 10 pounds of beef, 4 onions chopped up. 1 tablespoonful allspice, 1 teaspoonful mace. Red pepper and salt to the taste. 1 pint strong Aanegar. Rub the beef in the mixture for three or four days, then cook, with all these ingredients. The H piece is generally the part taken for this pui'pose. — ]\Irs. JM. H. Boiled Beef and Turnips. The brisket or breast of beef is nicest for boiling. Keep sufficiently covered in water, boiling three hours, or until tender. Peel aud slice half a dozen turnips and put with beef, boil- ing until soft enough to mash with a spoon, which will require 142 TO COLLAR BEEF BEEFSTEAK BROILED, about thirty minutes. Dress with one teacup of milk, peppei and salt to the taste. Stew together a short time and put in bottom of dish with beef on the top.— Mrs. F. W. To Collar Beef. Take a flank of fresh beef, stew it with pepper, salt, allspice, saltpetre, thyme, and sage. » Then roll as hard as you can, and wind a string around it ; then boil till done. It must be served up cold, cut in slices. — Mrs. M. P. Rolled Beefsteak. Bfeat a large tender steak thoroughly and carefully. Sprinkle over salt, pepper, sage, minced onion, minced pars- ley, and bits of butter. Have ready some mealy Irish potatoes mashed fine, and seasoned with a little butter and salt. Spread over all, and roll up tightly : fasten the ends and sides securely with skewer pins. Place in a pan with such broth or gravy as may be on hand ; if none, two teacups of boiling water, and one small minced onion, pepper, salt, and one slice of pork. Simmer and baste as you would a roast duck. Sift over it browned cracker, pounded fine. Very nice. — Mrs. S. T. Beefsteak Broiled. Cut the steak one-half inch thick ; it should then be beaten with a steak beater or pestle. The griddle should be hot and on the coals : place the steak on the -griddle, and as soon as seared, turn it ; when both sides are seared, place it in a pan, season it with pepper, salt, and butter : repeat this for every piece of steak, and place in the pan, which should be kept closely cov- ered withou.t being on the fire. If your heat is suflElcient, from thred to five minutes is suflicient to cook. — Mrs. P. TFI broiled stfiak bbbf8tea.k fried with onions. 143 Broiled Steak. A porter-house steak is considered, by some persons, best, others prefer the teuderloin. Beat either tender, and place on a gridiron over coals, frequently turning. Have ready a hot dish, place the steak on it, pepper and salt well, then with a knife and fork profusely butter, with one large tablespoonful fresh butter, turning and pressing it so as to absorb the butter ; pepper again and set the dish over boiling water untii wanted, when it will be found tender and juicy, if not cooked too long on a gridiron. One tablespoonful pepper vinegar gives this the taste of venison, and to this may be added one tablespoonful made mustard, for those who like highly seasoned food. — Mrs. S. T. How TO Cook Beefsteak. Take a thin, long-handled frying-pan, put it on the stove and heat it quite hot. In this put the pieces of steak previously pounded, but do not put a particle of butter in the frying-pan and do not salt the steak. Allow the steak to merely glaze over and then turn it quickly to the other side, turning it several times in this manner, until it is done. Four minutes is sufficient for cooking. When done, lay it on the platter, previously warmed ; butter and salt, and set a moment in the bot oven. Allow the steak to heat but a moment on each side ; this helps it to retain all its sweet juices, and putting on the salt at the last monent, after it is on the platter, draws out its juices. — ■ Mrs. S. T. Beefsteak Fried with Onions. Prepare the steak as for broiling, pepper and roll in flour and fry in lard ; remove the steak from the pan when done ; add to the gravy one chopped onion, pepper, salt, one-half teacup water, and a little mustard. Cook a few minutes, put the steak in the gravy— let it remaia a short time ; send to the table hot. — Mrs. P. Wl 144 TO FBY STEAK — FRIZZLED BEEF. To Fky Steak. Hunt up all the pickle and take from each one teacup vinegar, lay the steak in a deep dish, poux- over the vinegar and let it stand one hour. Take a clean frying-pan, throw in one ounce butter, and some of the vinegar from the dish, sufficient to stew \he steak. If managed properly, when done it will be imbedded in a thick gravy. Put the steak in a hot dish, before the fire ; into the pan, put one spoonful black pepper, one or two of cat- sup, and one of raw mustard. — M'rs. S. Juried Steak. Get from the butcher a tenderloin or porter-house steak. Do not wash it, but be careful to lay it on a clean block and beat it well, but not into holes, nor so as to look i-agged. Sprinkle over pepper and salt, then dredge with flour on both sides. Have ready a hot frying-pan, lay in the steak and cover closely. The juice of the meat will be sufficient to cook it. Turn often, as the pan must be hot enough to scorch and make the steak and gravy brown. Before it gets hard or overdone, butter liberally ; place in a hot dish. Pepper again, and, if preferred, pour over first one tablespoonful pepper vinegar, then one tablespoonful made mus- tard, and turn in over all the hot gravy. Sift powered cracker over and serve. — Mrs. S. T. Frizzled Beef, Shred some dried beef, parboil it until it is sufficiently freshen- ed, drain off the water and add enough boiling water to cover it. Rub equal quantities of butter and flour together until smooth, then add to the beef. Beat up three eggs, yolks and whites together, stir these in with a little pepper, a couple of minutes before taking from the fire. This is to be served hot on toast. — Mrs. F. fricasseed beef to stew a rump of beef. 145 Fricasseed Beef. Take any piece of beef from the fore quarter, such as is gen- erally used for corning, and cook it tender in just water enough to have it all evaporate in cooking. When about half done, put in salt enough to season well, and half teaspoonful pepper. If the water should not boil away soon enough, turn it oft', and let the beef fry fifteen minutes — it is better than the best roast beef. Take two tablespoonfuls flour, adding the fat — when mixed, pour on the hot juice of the meat. Serve with apple sauce. — Mrs. D. Beef Stew. This is best when made of slices cut from an underdone roast, and simmered in any liquor in which meat has been boiled, but if none is at hand, use water instead — just covering the beef. To a half dozen slices of the usual size, add : 2 tablespoonfuls pepper vinegar. 1 tablespoonful of made mustard. 1 tablespoonful of acid fruit jelly. 1 tablespoonful of butter, 1 teaspoonful salt. 1 teaspoonful celery-seed. 1 saltspoonful black pepper. 1 raw turnip, grated or scraped fine. 1 mashed Irish potato. Add minced onion and parsley. Boil up and serve. Cold beefsteak or mutton chops, which are always unfit to appear upon the table a second time, are delicious cut up in small pieces and mixed or stewed separately in this way. — Mrs. S. T. To Stew a Rump of Beef. Stuff" the beef with shallots, thyme, parsley, chopped fine, slips of bacon, pepper, salt and allspice. Then lay it in a pot with water sufficient to keep it from burning before it is done. 13 146 LEBANON STEW — TONGUE 1. LA TERRAPIN. Thicken the gravy with burnt flour and butter, and when it is served up, pour a little wine over it and strew the top with all- spice. — Mrs. M. P. Lebanon Stew. Take scraps of raw beef, such as are not fit for boiling, cut very fine, picking out all tlie strings, and put into a kettle, and more than cover with cold water. Let it boil several hours, or until the water is nearly all gone. Season with butter, pepper and salt. It is rich and needs but little seasoning. Serve hot, as you would hash. — Mrs. S. T. Beef Collaps. \\ pounds lean beef, chopped fine. 1 tablespoonful lard. 1 tablespoonful of butter. With enough water to cook it. After being well cooked, thicken gravy, and season with vine- gar and pepper. — Mrs. M. D. To Stew Beep Tongue. But a fre.sli tongue in water sufficient to cover it, and let it simmer six or seven hours. Skim the gravy well. Half an hour before dishing it, add one-half wineglassful wine, one-half wineglassful walnut catsup, a little mace, and a few cloves to the gravy, and stew awhile together. — Mrs. S. T. Tongue a la Terrapin. Take a freshly salted tongue and boil tender ; take out, and split it, stick a few cloves in, cut up a small onion, put in some sticks of mace, and a little brown floui'. Have water enoiigh in a stewpan to cover the tongue; mix in the ingredients, before putting in the tongue. Three liard- boiled eggs choi)ped up fine and put in the stew. Add a glass TONGUE TOAST — TO BTEW BEEF KIDNEYS. 147 of wine just before taking up. Send to the table hot, garnished with hard boiled eggs cut in rings, — Mrs. L. C. Tongue Toast. Take cold tongue that has been well boiled, mince fine, mix it well with cream or a little milk, if there is no cream. Add the beaten yolk of one egg and give it a simmer over the fire. Toast nicely some thin slices of stale bread and, having buttered, lay them in a flat dish, that has been heated, then cover the toast with the tongue and serve up directly. — Mrs. /S. To Roast an Ox Heart. Wash it well and clean all the blood carefully from the pipes ; parboil it ten or fifteen minutes in boiling water ; drain and put in a stuffing which has been made of bread crumbs, minced suet or butter, thyme or parsley, salt, pepper, and nutmeg. Put it down to roast while hot, baste it well with butter, and just before serving, stir one tablespoonful currant jelly into the gravy. To roast, allow twenty minutes to every pound. — Mrs., A. M. D. Beef Heart. Parboil the heart until nearly tender, then gash and stuff with rich stuffing of loaf bread, seasoned with onion, salt, pepper, and sage. Then put in a pan and bake, turning it several times. Baste with gravy whilst baking. — Mrs. «/] S^. Stewed Kidneys. Soak the kidneys for several hours, put them on to boil until tender. Roll them in flour, add a lump of butter the size of an egg, two spoonfuls catsup — any kind will answer, though walnut is the best ; pepper and salt to the taste. Stew them until well seasoned. — Mrs. P. W. To Stew Beef Kidneys. Cut intp pieces and stew in water, with a nice addition of 148 KIDNET8 FETED — BROttED KmNEYS. savory herbs, pepper and salt, and a handful flour to thicken the gi-avy ; flavor and color the latter with burnt sugar. — Mrs. R. Kidneys Fried. After plunging in boiling water, cut them in thin slices and fi-y in hot butter ; add pepper, salt, and toss them for a few minutes in rich brown gravy. — Mrs. M. Beef Kidney, to Fry. Trim and cut the kidney in slices ; season them with salt and pepper, and dredge well with flour; fry on both sides, and when done, lift them out, empty the pan and make a gravy for them with a small piece of butter, one dessertspoonful flour, pepper, salt, and a cup of boiling water. Shake these around and give them a minute's simmering ; add a little tomato or mushroom catsup, lemon juice, vinegar, or any good sauce to give it a flavor. Minced herbs are to many tastes an improvement to this dish, to which a small quantity of onion may be added when it is liked. — Mrs. A. M. I). Kidneys Grilled. Prepare them as for stewing, cut each kidney in half and dip bhem in egg beaten up with salt and pepper ; bread-crumb them, dip them in melted butter, bread-crumb them again, then grill before a slow fire ; serve with Worcestershire or some other sauce. — Mrs. JJ'. Broiled Kidneys. Plunge some kidneys in boiling water ; open them down the centre, but do not separate them ; peel and pass a skewer across them to keep them open ; pepper, salt, and dip them in melted butter. Broil them over a clear fire on both sides, doing the cut side first ; remove the skewer, have ready some maitre d'hote sauce, viz.: butter beaten up with chopped parsley, salt and pepper, beef's LIVEK — FKIED LIVEK. 149 and a little lemon juice. Put a small piece in tlie hollow of each kidney and serve hot. — Mrs. P. Beef's Liver. Skin the liver, cut in slices and lay in salt water, as soon as it comes from market. Fry in lard with pepper, very brown. Season to taste. — Mrs. C. To Fry Liver. The slices must be cut thin, as they require some time to fry ; brown both sides ; when taken up, add butter and salt to taste. Fry in hot lavd.— Mrs. P. W. Beep Liver with Onions. Slice the liver rather thin, and throw into salt and water. Meantime slice the onions and put into a deep frying-pan, just covered with water, and boil until done, keeping it closely cov- ered. When the water has all boiled away, put in a heaping spoonful of sweet lard, and fry until the onions are a light brown. Take them up in a deep plate ; set them on the back of the stove or range to keep hot, and fry the liver in the same pan, adding more lard if there is not enough. Season all with salt and pepper, cutting the liver in slices suitable to help one person. Make a little mound of fried onions on each piece, grate pounded ci"acker on the top, and serve. — Mrs. S. T. Dried Liver for Relish. Salt the liver well for four days ; hang to smoke and dry. Cut in very tliin slices, and broil in pepper and butter. — Mrs. W. Fried Liver. Cut the slices thin, scald them for some minutes, put them in a pan with hot lard, and fry slowly till browned on both sides ; add a little salt and peppei-. Take up the liver, and pour into the pan half a teacup of water ; let it boil a few minutes ; put 150 TO STEW BRAINS — TO FRY BRAINS. the Ua er back, stir it up, and cover it up for a short time to keep it from being hard. Kidneys can be cooked the same way, excepting you must add some butter, as they are very dry. — 3frs. P. W. To Stew Brains. Have them thoroughly soaked in salt water to get the blood out. Put them in a stewpan with water enough to cover them ; boil half an hour, ponr oflf the water, and add one teacup of cream or milk, salt, pepper, and butter the size of an egg. Boil well together for ten minutes, when put into the dish. Add one tablespoonful vinegar. — Jifrs. P. W. To Dress Brains. Lay in salt and water, then either scramble like eggs, or beat the yolks of eggs with a little flour ; dip the brains in and fry them.— Mrs. W. To Fry Beef Brains. Pour over the brains salt water, let them remain for an hour, changing the water to draw the blood out, then pour over them some boiling water and remove the skin. Beat up two eggs, and make a batter with a little flour, bread crumbs and crackers. Season with pepper and salt. Fry in hot lard. — Mrs. P. W. To Fry Brains. Soak the brains for several hours in weak salt water to get out the blood ; drain and put them in a saucepan and pour very little boiling water on ; simmer a few minutes. Handle them lightly, and arrange so as to form round cakes, without break- ing. Pepper them and use veiy little salt; brains require very little salt. Have ready a beaten egg, and cover the top of the cakes with it, using a spoon to put it on. Sift over grated cracker and fry in hot lard ; serve the other side the same way. Keep closely covered while frying. — Mrs. /S. T. BiiAIN CROQUETTES — BEEF TlliPE. 151 Brain Croquettes. Wash the brains of three heads very thoroughly, until they are free from membraneous matter and perfectly white. Then scramble with three eggs. When cold, roll into egg-shaped balls, with floured hands ; dip in beaten egg, then in cracker o» stale bread crumbs, and fry in lard. — Mrs. H. L. To Prepare Tripe. Empty the contents of the stomach of a fat beef; put it in boiling water, one piece at a time, to prevent getting too hot. Scrape with a sharp knife, then put it in a vessel of cold water with salt ; wash thoroughly, and change the salt water every day for four or five consecutive days ; when perfectly white, boil in a very clean vessel of salt water. Then put it in vinegar until you wish to use it. Cut it in pieces of three or four inches square, and fry in egg batter. — Mrs. J'. S. Tripe. The moment the tripe is taken out, wash it thoroughly in many cold watei's. (If you have quick-lime, sift it over the dark inner coat, and instantly scrape off the coat.) Cut it in four parts. Have ready- boiling water, dip and scrape until it becomes quite white. Prepare weak brine with a considerable mixture of meal; let it soak a day. Continue to shift it every day, and every other day scrape it ; this must be done for a week, and then make nice gruel, in which it must be well boiled, first tying it up in a cloth. When boiled, take it out of the cloth, and lay it in a weak brine for a night, after which it may be put with the feet. — Mrs. R. Beef Tripe. Clean the tripe carefully. Soak several days in salt water, then in clear water, changing several times. Cut in slices, boil perfectly done, dip in a batter of egg (beaten light), milk and 162 TO FEY rECPB — ^BEEF SAUSAGE. flour, or sift meal over it. Fry or broil. Season with peppei and salt. To Fky Tripe. Cut the tripe after it has been boiled, into strips about four inches wide and six long. Make a batter with two eggs, one teacup of flour and a little milk. Pepper the tripe and roll it in the batter. Fry in a pan of hot lard; as soon as one side is done, turn it over on the other side. — Jifrs. P. TF. Gravy for Roast Beef. When the joint is done to a turn, dish it and place before the fire ; then carefully remove the fat from the dripping-pan, and pour the gravy into the dish, not over the meat, as is the custom of inexperienced cooks, who, moreover, ruthlessly drown it with a cupful of boiling water or highly flavored made-gravy. This is an error, for there is always a sufficient quantity of natural gravy in good meat to render the use of foreign sauces superfluous. — Mrs. JP. Brown Gravy. Take the gravy that drips from the meat ; add a little water, one spoonful butter, a little flour, a little pepper and a little salt. Stew all together. — Miss JE. P. Bologna Sausage. Take ten pounds of beef, and four pounds pork, two-thii'ds lean and one-third fat ; chop very fine and mix well together. Season with six ounces fine salt, one ounce black pepper, one- half ounce cayenne pepper, and sage to the taste. — Mrs. Dr. S. Beef Sausage. Take tough Ijeef and run it through a sausage macJiine. Form the pulp into shapes an inch thick, and the size of a commoc beefsteak. Season to the taste. — Mrs. C cow HEEL — A FKENCH DISH. 153 Cow Heel. As soon as the beef is killed, throw the feet in cold water, and let them remain during the night. In the morning, put them into a pot of cold water and let them boil until you find you can easily take off the hair and the hoof with a knife ; take care as the water boils away to replenish with boiling water. Have ready strong biine, not boiled nor strong enough to bear an egg, and the moment the feet are stripped, throw them in. Let them stand one night and in the morning pour the brine from them and put to them a fresh brine, with a small quantity of vinegar. In a day or two, they are fit for use. — Mrs. H. Cow Heel Fried. Buy the feet prepared at the butchers; boil well done. Sea- son Avith salt and pepper. Have ready an egg batter ; fry brown, and serve hot, A nice breakfast dish. — Mrs. H. L. 0. To Fry Beef Heel. Have a batter made of eggs, flour, etc., as for tripe. Split the feet into convenient shapes and fry in hot lard. Pour some vinegai- over them while frying. — Mrs. P. W. Daube Froide. Take a beef shin, chop in several places to break the bone, keep it cooking in just water enough to prevent burning, till it falls to pieces. Then after taking out the bones, season with one heaping teaspoonful flour rubbed into one tablespoonful butter, red and black pepper, salt and celery seed. Stew it long enough to cook the flour. Pour into a deep dish, cover with a plate, and put weights on it to press it. Eat cold, as souse. — Mrs. C. M. A. A French Dish. To two beef feet, put four gallons water ; set on the fire at 154 BKINE FOR BEEF TO CORN BEEF. eight o'clock in the morning. When the bones have dropped off add the half of one large onion, two red peppers^ and one sprig parsley, all chopped fine. Take another pot, put in two gallons water, in which cut up one-half gallon nice piecee of beef, half an onion, one red pepper, parsley, all chopped fine, and salt. When all has boiled to pieces, put all together and let it boil half an hour. Press as souse cheese. — Mrs. T. Brine for Beef. 9 quarts salt. 18 gallons water. 2 pounds brown sugar. ^ pound saltpetre. Boil and skim well. Let the beef get thoroughly cold, and let as much as possible of the blood be drained out before putting it in the brine. It may sometimes be necessary, in the course of a few months, that the brine bd boiled and skimmed a second time. This quantity will suffice for about half of an ordinary sized heet—Mrs. A. C. To Corn Beef. For every hundred pounds of beef, take : 6 pounds salt. 2 pounds brown sugar. 2 ounces saltpetre. 3 or 4 ounces soda. 1 ounce red pepper. The whole to be dissolved in four gallons of water. The beel must be closely packed in a baiTel, and the mixture poured over so as to cover it. Let it stand a week or ten days, or longer if the weather is cold ; then pour oft' the brine, boil it, and skim off the blood. Let it cool, and pour back on the beef. War- ranted to keep. — Mrs. Dr. S. TO CORN BEEF TONGUES AND BEEF. 155 To Corn Beef Tongues and Beef. One tablespoouful saltpetre to eacli tongue oi* piece of beef; rub this in first, tlien a plenty of salt. Pack down in salt ; after it has remained ten or twelve days, put this, with a few pods of red pepper cut up fine, in a brine of only salt and water, which has been boiled, sti-ained, and cooled, and strong enough to bear an egg. Wash a rock clean and place on the beef or tongues, to keep them under the brine. This will keep an indefinite length of time. Fit for use in two weeks. — Mrs. S. T. To Corn Beef or Pork. ^ 50 pounds meat. ^i\ pounds salt. 1^ pounds brown sugar. \ pound saltpetre, 1 quart molasses. Mix well, boil and skim. When milk-warm, pour it over the meat with a ladle. The beef must be soaked in clear water and wiped dry, before putting in the brine. It will be ready for use in a few weeks. Should the brine mould, skim and boil again. Keep the meat under the brine. — Mrs. P. W. To Pickle Tongue. Rub it well with salt and leave it alone four or five hours ; pour ofi" the foul brine ; take two ounces saltpetre beaten fine, and rub it all over the tongue ; then mix one-quarter of a pound brown sugar and one ounce sal-prunella (the bay salt and sal prunella beat very fine), and rub it well over the tongue. Let it lie in the pickle three or four days ; make a brine of one gal- lon water with common salt strong enough to bear an egg, a half-pound brown sugar, two ounces saltpetre, and one-quarter of a pound bay salt. Boil one quarter of an hour, skimming well ; when cold put in the tongue ; let it lie in the pickle four- teen days, turning it every day. When ready to use take it 156 TO COKN BEEF HUNTEn's BEEF, OS, SPICED BOUND. out of the pickle, or hang it in wood smoke to dry. — 3frs A. M. D. To Corn Beef. One tablespoonful saltpetre to each piece of beef, well rubbed in. Then rub in as much salt as it will take. Let it stand ten or twelve days, and then put it in strong brine. Will be ready for use in a week. — Mrs. Col. A, F Corned Beef, Having a quarter of beef cut into proper size and shape for nice roasting pieces, put it in a barrel of weak brine and let it remain four days. Then make a brine that will bear an egg, to which add : \ jiound saltpetre. 3 pounds brown sugar. Transfer the beef to this barrel, cover closely, and let it remain a week. Put a weight on the meat to insure its being kept under the brine. Beef thus prepared iu January will keep well through the month of March, improving with the lapse of time. It is best served cold. A valuable receipt for country housekeepers. — Mrs. Wrii. A. S. Hunter's Beef, or Spiced Round. To a round of beef weighing twenty-four pounds, take . 3 ounces saltpetre. 3 ounces coarsest sugar. 1 ounce cloves. 1 nutmeg. ■^ ounce allspice. 3 handfuls salt. Beat all into the finest powder ; allow the beef to hang three or four days ; remove the bone, then rub the S2)ices well into it, continuing tc do so every two or three days, for two or three weeks. When to be dressed, dip it in cold water, to take off the HUNTEK's bound, or spiced beef SPICED BEEF 157 loose spices, bind it up tightly and put into a pan with a tea- cupful water at the bottom. Sprinkle the top of the meat with suet, cover it over with a thick batter, and brown paper over it. Bake five hours. — Mrs. T. G. Hunter's Round, or Spiced Beef. To a round of beef that weighs twenty-five ] ounds, take the following : 3 ounces saltpetre. 1 ounce cloves. 1 ounce nutmeg. 1 ounce allspice. 1 pint salt. Let the round of beef hang in a cool, dry place twenty-foui hours. Take out the bone, and fill the space with suet and spices mixed. Bub the above ingredients all over the round / put in a wooden box or tub, turn it over occasionally and rub a small quantity of salt on it. Let it remain three weeks. Then make a stiff paste of flour and water, cover the round with it and set in the oven. Bake three hours slowly. Bemove the paste when cold, and trim neatly the rough outside, and slice horizontally. Served only when cold. — Mrs. TFi A. S. To Spice a Round of Beef. Take three tablespoonfuls saltpetre, four tablespoonfuls brown sugar, with which rub your beef well. Two teacups of salt, one teacup of cloves, one teacup of allspice (the spice must be ground fine). Bub the beef with these ingredients. But it into a tub as near the size of the beef as possible ; turn it every day in the pickle it makes. In about four weeks it will be ready for use. For thirty pounds use two pounds beef suet. When cooked place sticks across the bottom of the pot to pre vent its burning. — Mrs. H. L. P. Spiced Beef. Take eight or ten pounds of the thin flank, remove any gris 158 TO COOK CORNET) BEEF-TONGUE, ETC. tie, skin or bones ; rub it over with half ounce saltpetre, hall ounce bdy salt, then rub it well in with a mixture of spices, the the following proportions being used : 1 ounce black pepper. 1 ounce allspice. ■^ ounce ground ginger. ^ ounce cloves. ^ ounce mace. Use only as much as will suffice to rub the beef all over ; then add three ounces common salt, and quarter of a pound coarse sugar. Let the beef remain a fortnight in this pickle, turning it and rubbing it eveiy day : then take it out, cover it with the spices and chopped sweet herbs, roll it very tight, tie it with tape, put it into a pan with half-pint water, and half-pound suet. Bake it after the bread has been drawn, for six hours ; put a heavy weight upon it, and when cold take off the tape. To Cook a Corned Round of Beef. Wash it clean of the brine, sew it in a coarse towel and boil six to eight hours. Do not remove the towel until next day ; it is nicer to jiut it in a round mould and gives it a good shape. When perfectly cold, trim nicely and cut it across the grain. — Mrs. P. W. To Cook Corned Beef-Tongue, etc. If the beef has been in brine long or has been dried, it must be soaked in cold water twelve hours before boiling. If freshly cured it is unnecessary. The beef should be put on in a large pot of water early in the morning and simmer for hours. Set the pot at the back of the range or stove, where it will gently boil during the preparation of dinner. When it first com mences to boil, take off the scum. After it is thoroughly done, take off the boiler or pot. Set away with the beef under tho liquor to remain until next day, when it will be found juicy and TO COOK CORNED BEEF — TO OTJRE FOR DRYING, 159 teuder. With a sharp knife carefully trim, and garnish with scraped horseradish and curled pai'sley, — 3frs. S. T. How TO Cook Corned Beef. The flank is a nice piece to corn ; though an ugly piece of meat, it can be made a nice and delicious dish. Wash the flank clean, roll it up as tight as you can, and tie it with strong cord in three places ; then sew it up in a coarse towel and put it on and boil fi-om five to six hours, according to size ; take it out of the pot, but do not undo it, put it on a dish or pan and put a weight on it ; let it stand until next day, then remove the cloth and strings; ti'im it^and you have a nice dish. — Mrs. P. w. Smoked Beef. To a piece of beef weighing about twelve or fourteen pounds, you rub in the following : 1 pint salt. 1 cup brown sugar, 1 cup molasses. ■J teaspoonful pounded saltpetre. Rub this well on the beef and turn it several times. At the end of ten days drain it, nib bran on it, hang it up and smoke for several days. — Mrs. H. T. To Cure Beef for Drying. This recipe keeps the meat moist, so that it has none of that toughness dried beef mostly has when a little old. To every twenty-eight or thirty pounds, allow one tablespoonful saltpetre, one quart fine salt, mixed with molasses until the color is about that of light brown sugar ; rub the pieces of meat with the mix- ture, and when done, let all stick to it that will. Pack in a keg or half-barrel, that the pickle may cover the meat, and let it remain forty-eight hours ; at the end of that time, enough pickle will be formed to cover it. Take it out and hang in a suitable 160 TO OTJRE BEEF HAM — STEWED LOIN OF VEkL. place for drying. Allow all the mixture to adhere to the meat that wiW.—Mrs. A. M. D. To Cure Beep Ham. Divide tho ham into three parts ; rub on half-pint molasses ; let it remain in this molasses a day and two nights, turning it over occasionally during the time. Rub on then one handful salt and put it back in the vessel with the molasses ; turn it over, morning and night for ten days. Hang it up to dry for one week, then smoke a little. It is an excellent plan, after suf- ficiently smoked, to put each piece of beef in a bag, to protect from insects, and keep hanging till used. — Miss E. Wi To Dry Beef and Tongue. The best pieces are the brisket, the round and rib pieces that are used for roasting. Put about the middle of February in brine. Rub first with salt, and let them lie for a fortnight, then throw them in brine and let them lay there three weeks, take them out and wipe dry : rub them over with bran and hang in a cool place and dark, not letting them touch anything. Should there come a wet season, put them in the sun to dry a little. — Mrs. R. Stewed Loin of Veal. Take part of a loin of veal, the chump end will do. Put it into a large, thick, well-tinned iron saucepan, or into a stew-pan, add about two ounces of butter, and shake it over a moderate fire until it begins to brown ; flour the veal well over, lay it in a saucepan, and when it is of a fine, equal light brown, pour grad- ually in veal broth, gravy or boiling water, to nearly half its depth ; add a little salt, one or two sliced carrots, a small onion, or more when the flavor is liked, and one bunch parsley. Stew the veal very softly for an hour or rather more, then turn it and let it stew for nearly or quite another hour or longer, should it not appear perfectly done. A longer time VEAL CHOPS — ROAST VEAL — VEAL STEAK. 161 must be allowed when the meat is more than middling size. Dish the joint ; skim all the fat from the gravy and strain it over the meat, or keep the joint hot while it is rapidly reduced to a richer consistency. — Mrs. tT. Veal Chops. First beat until tender, then lay the chops in a pan, pour in just enough boiling water to barely cover them. Cover closely and simmer till tender, sprinkling over after they are nearly done, with a little pepper and salt. Lift from the pan, dry with a clean towel, butter them, then cover with beaten egg, and sift on cracker crumbs. Lay on a baking dish or pan and set in the stove to brown. Garnish and serve. — Mrs, iS. T. Roast Veal. Pluuge into boiling water, dry with a clean cloth ; rub well with pepper and salt, then with butter. Dredge with flour, and put into a pan with two teacups of boiluig water, a slice of bacon or pork, minced onion and parsley, pej^per and salt. Set in a hot oven ; simmer, baste and brown. Veal is longer cook- ing than lamb. When a light brown, with a pin, stick on a buttered jjaper to prevent dryness. Thicken the gravy with brown flour, if brown gravy is wanted, but always with mashed Irish potato if white gravy is desired. — Mrs. S. T. Veal Steak. First beat until it is tender, then without washing lay on a gridiron over coals ; turnover it a tin plate to prevent hardness and dryness. Turn the steak, and when well done, with a knife and fork press it and turn it in a pan or plate of hot melted butter. After putting in plate of hot butter and letting it absorb as much of the butter as possible, lay it on a dish, pep- per and salt it plentifully, and pour over the melted butter. (Set in the oven a few minutes, but not long enough for the butter to fry, which is ruinous to the flavor of steaks, game, 14 162 VEAL CUTLETS. etc.) When done, sift over grated cracker. Garnish with pars ley and sei-ve hot. — Mrs. /S. T. Veal Cutlet. Cut the veal as if for steak or frying, put lard or butter in the pan, and let it be hot. Beat up an egg on a plate and have flour on another ; dip the pieces first in the egg, then in the floui, on both sides, and lay in the pau and fry until done, lurn- ing it carefuily once. This makes an excellent dish if well pre- pared. This way is superior to batter. — Mrs. D. Veal Cutlet. Cut it in pieces the size of your hand, and lay in salt water some little time. Take out and wipe dry. Put a small piece of lard in the pan and sprinkle the cutlet with a very little flour, pepper, and salt. Fry until nearly done. When it begins to brown, poxir ofi^ the lard, and pour in a little water, one large spoonful butter, and a little celery-seed. Turn it over frequently. — Mrs. W. Veal Cutlets. Trim smoothly and beat till tender, sprinkle over pepper and salt; then with a spoon spread over an egg beaten tUl thick, and cover thickly with pounded cracker. Have some hot lard ready in the frying-pan, put the cutlets on to fry, with the prepared side down ; when of a light yellow brown, dress the other side the same way and fry, keeping closely covered. When they are perfectly done (veal should never be rare), place in a hot dish; pour one teacup o' milk, one small piece of butter, pepper, salt, and minced onion and parsley into the pan, stirring constantly. When it boils up, pour into the dish and garnish with parsley. Always sift browned cracker over such dishes. — Mrs. S. T, gold veal dkessed with white sauce. 163 Cold Veal Dressed with White Sauce. Boil one pint milk and thicken it a little with one teaspoon ful flour, wet with cold water. When well boiled, put ir; very thiai slices of veal, and simmer slowly for fifteen minutes. Have the yolk of an egg well beaten up, and add to the meat, also a piece of butter. Let it boil up once, stirring all the time, and serve it on toasted slices of bread. A few slices of bacon, cut thin and fried to a crisp, make a good relish with this dish. — Mrs. G. P. Minced Veal. Cut some slices of cold veal into small bits or dice ; take the cold gravy and add to it a half-pint of boiling water, one tea- spoonful tomato or walnut catsup, the grated peel of one lemon, pepper and salt. Simmer it with the meat slowly for half an hour ; then add half a teaspoonful flour made into a thin batter and pour it into the gravy, stirring it rapidly. Boil for ten minutes ; turn in one-half cupful cream, or same quantity of milk with a small piece of butter ; let it boil up. Serve on a hot platter garnished with sippets of fried bread. — 3Irs. P. Veal Loaf. 2 pounds chopped veal. \ pound chopped pork. 3 tablespoonfuls powdered cracker. 1 tablespoonful sage. 2 tablespoonfuls butter. 1 teaspoonful black pepper. 1 teaspoonful mace. Salt to taste. 1 egg well beaten and mixed in the ingredients. Make up into a loaf or pone, and bake slowly three and & half hours. This is an excellent dish to use with lettuce, etc. 164 VBAL LOAF — VEAL OAKB. iu the spring or early autumn, when game is out of season. It is best to be made the da} before using. — M.rs. K. H. Veal Loaf. Two and a half pounds meat taken from fillet or shoulder, or wherever the meat is free from fat. Take out all the little white, fibrous or sinewy particles, and chop very finely, almost to a paste. Mix in rolled cracker crumbs with one egg to hold it together, a little butter, red and black pejjper, and salt to taste. Form into a small loaf; dredge with the cracker crumbs, and put several little pieces of butter over the outside. Set this loaf uncooked, with about one quart water or some broth, in a pan ; put it in the oven and baste constantly for two hours, and when taken out to cool, pour any remaining liquid over the loaf. It ought to cut in slices and be quite compact — no caverns in the inside of the loaf — Mrs. Gr. P. Veal Cake. Take one and a half pounds veal, and half a pound of bacon, stew together with very little water, a little salt and pepper, thyme and parsley. When the veal is tender, cut into small square pieces, as also the bacon. Boil four eggs hard and slice them up, and chop some raw parsley fine. Take a mould or small bowl, lay the slices of egg in a kind of pattern prettily at the bottom of it. Sprinkle the parsley between the slices. Add veal, bacon, and more egg alternattsly, pepper and salt to taste, and a little grated lemon-peel, also some more parsley, and so on until the bowl is nearly full. Fill up with the gravy the veal was boiled in, which ought to be very rich. Let it stand until quite cold, then turn out on a flat dish. The slices cut firmer and more solid when the cake is made the day beforehand, which it is best to do if the weather perraits- — J/r*. li. P. BWEETBKEADS — OALF'b LIVEB BROILED. 165 Sweetbreads. Three good throat sweetbreads will make a dish. Blanch them well and lay in cold water, then take out and dry well. Add egg, bread crumbs, and herbs. Put on a dish and brown in an oven. Eat with mushroom or tomato sauce. — Mrs. H. /Sweetbreads. Soak, and put in boiling water for ten minutes. Stew in cold water to blanch them. They may be cut in slices or in dice and put in fricassee or meats, or ragouts, or used as a separate dish. — 3frs. W. /Sweetbreads. Lay them in salt and water, after washing ; parboil until done ; drain, dry, and split in half. Rub with butter, pepper and salt. Dip in one egg beaten stift". Sift over pounded cracker. Butter a baking-dish, lay them in, and set in a hot oven to brown, or fry until a light brown. — Jifrs. /S. T. Calves' Feet dressed as Tekrapins. Boil eight feet until the meat leaves the bones, then remove them. Put them in a pan with one-half pint of the rich gravy in which they are boiled, and add two large spoonfuls butter. Bub the yolks of three hard-boiled eggs with a small tea- spoonful mustard, a very little cayenne, and salt to the taste. - When well mixed with tlie egg, stir all together into the feet or gravy. Let it simmer ten minutes, and just before dishing add two wineglasses of good cooking wine and simmer again before serving. — Mrs. M. E. L. W. Calf's Liver Broiled. Cut the liver in thin slices, wash it and let it stand in salt and water half an hour to draw out the blood. Parboil in 1 66 TO FEY calf's LIVER SIMPLE WAY OF COOKTNG LIVBB fresh salt and water, and broil, basting frequently in butter. Lay on a hot dish with a lump of butter. — Mrs. A. M. D. To Fry Calf's Liver. Cut in thin slices. Season with pepper and salt, sweet herbs, and parsley. Dredge with flour and fry brown with lard. Have it thoroughly done, but it must not be hard ; keep covered while fryiug. — Mrs. H^ Calf's Liver Frieb. A calf's liver, as white as can be procured, flour, one bunch savoiy herbs, including parsley, j uice of a lemon; pepper and salt to taste, a little water. Cut the liver into slices of a good and equal shape. Dip them in flour and fry brown. Place on a hot dish and keep before the fire while you prepare the gravy. Mince the herbs fine and put into the frying-pan with a little more butter ; add the other ingredients with one teasjioonful flour. Simmer gently until the herbs are done, and pour over the liver. — Mrs. A. M. D. Bewitched Liver. 3 pounds calf's liver, chopped fine. \ pound salt pork. 1 cup gi-ated bread crumbs. 2 eggs well beaten. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. ^ teaspoonful red pepper. Mix all well together, and put into a tin mould ; set it m a pot of cold water and let it boil two hours. Then set the mould in a cool oven to dry off" a little ; when thoroughly cold turn it out.— Jfrs. J. H. Simple Way of Cooking Liver. Wash calf's liver and heart thoroughly ; chop them fine as calf's BKAIN8 — VEAL DAHBE. 167 possible, after they have been boiled till very tender ; then add pepper and salt, and one tablespoonful flour, straining into it a little of the water.— Jfrs. J. P. H. Calf's Beains. Beat up the brains with a little lemon-peel cut fine, a little nutmeg grated, a little mace beaten, thyme and parsley Shred fine the yolk of an egg, and dredge with flour. Fry in little flat cakes and lay on top of the baked head. If for soup, mix in one-half the brains with the soup while the soiip is boiling, and make the other in citkes and lay together with forcemeat balls in the soup. — Mrs. R. Calf's Head. Split the head, take out the brains, boil till it will fall to pieces. Cut it up fine and season with pepper, salt and, nutmeg to the taste ; add one-quarter pound of butter, wineglassful wine, and the brains, which are not to be boiled with the head. Put in a dish and bake with or without pastu. — Mrs. J.D. Baked Calf's Head, Boil until tender, then cut into pieces and put into a deep dish with pepper, salt, a few cloves, mace, a little thyme. A spoonful butter with flour, well mixed through the meat, a layer of bread crumbs on top. Then add a wineglass of wine and fill up the dish with the water the head was boiled in, and bake three-quarters of an hour. Garnish with forcemeat balls and rings of hard-boiled eggs, just before sending to the table. —Miss JV. Veal daube. After the head of a calf is skinned and the feet prepared by taking off" the hoofs, scraping, etc., throw them into cold water for twenty-four hours. Put them in a boiler of cold water, and 168 MUTTON AND LAMB. simmer until the flesh leaves the bones and there is but little water left. Throw in salt, pepper, minced onion, parsley, and thyme ; take the meat and bones out. Beat up two eggs until light, add two tablespoonfuls cold water, then the liquor from the boiler. Stir all together, boil up and strain on the meat from the head, which must first be cut up or picked fine and chopped with six hard-boiled eggs, and seasoned to the taste with the juice of one lemon and wineglass of jelly. This is set aside in a mould or bowl and eaten cold with garnish of scraped horse- radish and parsley. The calves' feet make another good dish by drying first, then dipping in batter made of an egg, one spoon- ful of flour, one small teacupful milk, with a little salt, and frying.— i!frs. /S. T. MUTTON AND LAMB. When the weather will admit of it, mutton is better for being kept a few days before cooking. The saddle, which is considered the finest piece, consists of the back or loin and upper part of the hind legs. In getting this nice roast, however, you spoil the hind quarter, as the saddle takes some of the nicest parts of this and leaves it too dry to cook by itself. The hind quarter and loin together make a very nice dish — the latter beiug fat and juicy. The fore quarter is sometimes cut by taking ofi" the shoulder aud taking the rib-piece, making a piece called the brisket or bveasi:, aud many persons esteem this the choicest part of the; mutton. The ribs cut next to the back are used for mutton chops. When you have a large supply of mutton on hand, it is well to put the hind quarters in brine, as you can thus corn them as TO ROAST MUTTON ROAST LEG OF MUTTON. 169 nicely as beef. As mutton spoils easily, this plan is very ad • visable. Whilst boiled mutton is very nice, lamb is spoiled by this mode of cooking. If lamb is to be roasted, it should be cover- ed with the caul, as the fat, dripping from this, will preserve (■he moisture of the meat. In carving the fore quarter of lamb, first take off the shoul- der and then cut the ribs in strips. Lamb is seldom cut except in quarters, and when nicely cook- ed there is nothing better. It should be four months old before being eaten. The season for lamb is from May to August, whilst that for mutton is from August to Christmas. To EoAST Mutton. The hind quarter is the nicest part of the mutton to roast, and requires longer to cook than lamb. Put it in a pot of boiling water and let it simmer one hour. Lift it into a baking-pan, rub with salt and pepper (too much salt makes the meat tough). Rub over it a little lard and then dredge with flour : skim off the top of the water and pour over it. Set it in a hot oven, basting frequently to prevent it from being hard and dry ; roast till thoroughly done. This is nice to set aside for a cold dish, garnished with horseradish and eaten with currant jelly. — Mrs. p. W. Roast Leg of Mutton. Choose young and tender mutton. Take off the shank — wash it well ; let it lie fifteen or twenty minutes in salt water to take the blood out. Rub with little salt and pepper well. Lay on a grate, which will go nicely in a baking-pan, over one pint boiling water ; break the bones of the shank in the water, adding more pepper and salt. Set it in a very hot oven, and baste frequently to prevent it from being hard and dry. Wlien it is of a light brown, cover with sheets of buttered paper. Place it on a dish ; add minced parsley to the gravy, which should be brown. Cover the roast with grated brown cracker 15 170 EOAST SADDLE OF MUTTON BROILED MUTTON. and garnish at intervals with chopped parsley ; pour the gravy in the dish, not over it. Mutton should always be perfectly done. — Mrs. S. T. Roast Saddle of Mutton. Trim the joint carefully, roast it at a brisk, clear fire ; baste frequently, and when done dredge it plentifully with salt, and .serve with the gravy well freed from fat. To Boil a Leg op Mutton. Make a paste of flour quite plain, mixed stiff with water, roll out as for a meat pudding ; break and turn in the shank bone ; then cover the leg of mutton carefully with the paste ; tie up tight in a well-floured cloth. Have ready sufficient boiling water, place in the joint, allow ten minutes for checking the boiling, and twenty minutes for each pound of meat. Carefully remove the paste, which can be done by one cut longitudinally and one cut across. Strain the gravy and serve as usual. Boiled Leg of Mutton. Dip a cloth in hot water, tie up the mutton and put in boil- ing water. Boil slowly for two hours, or longer, if not kept constantly boiling. — Mrs. R. Broiled Mutton. After a leg of mutton has been washed and wiped dry, place in a cloth that has been dipped in boiling water. Roll it up, pin and tie securely ; put in a pot of boiling water. Let it simmer several hours, removing the scum that rises when it first begins to boil. If a small leg of mutton, it will require a shorter time to cook than a large one. Just before it is done, add enough salt to season it properly, half an onion, and one heaping teaspoonful of black pepper. When this has properly seasoned the meat, takf from the fire, unwrap and drain. Serve with drawn butter, adding capers or nasturtium seed, or if you have neither, use TO COOK A SADDLE OF MUTTON — TO CORN MUTTON. 171 chopped sour pickle instead. Mutton should always be served with caper sauce, if possible. — Mrs. S. T. To Cook a Saddle of Mutton. Meats are all better for being kept a day or two before cook- ing, particularly mutton. If the mutton be tender, do not boil it, but put it in a pan of water, set it on the stove, and cook slowly, basting constantly with the gravy or water in the pan ; with pepper and salt to taste. Just before it is done, put some scraped horseradish over it, and garnish the dish with the same; add a little ground mustard and grated bread or cracker; pour the gravy over it, and grate bread over, and set aside to cool. Tliis is for cold mutton. All meats are better for roast- ing before a fire than in a stove. — Mrs. P. Wi Saddle of Mutton. This should be covei-ed with paper, and carefully roasted or baked. Season with a little pepper and salt ; garnish with horseradish. Iced Saddle of Mutton. Reserve the drippings from the meat when it is roasting. After the saddle is nicely cooked, let it get cold. Then take the white part of the gravy and melt it to the consistency of cream. Pour this over the saddle until it is covered with a white coat ; if it appears rough, warm an iron spoon and pass ove-r it until it is smooth. Place it on a dish, and dress the dish all round with vegetable flowers and curled parsley, using the parsley to ornament the saddle also. — Mrs. Judge S. To Corn Mutton. Mutton being less apt to keep than other meat, it is well, when you have an over-supply, to corn it exactly as you would corn heet—Miss H. /S. 172 shoulder of mutton corned — mutton chop. Shoulder of Mutton Corned. Take a small slioulder of mutton, rub it with 2 ounces salt. 2 ounces sugar. ^ ounce saltpetre. After twenty-four hours, rub it again with the pickle ; next day boil this in paste like the leg of mutton. Serve smothered in onion sauce. Mutton Chop. Get from your butcher nicely shaped mutton chops, not too long. Put them into a pan with pepper and salt, and barely enough water to cover them. Cover close and simmer till done ; drain, wipe dry ; pepper, salt and butter them ; with a spoon, cover with an egg beaten stiff. Sift over pounded crackers. Put in a pan and set in an oven to brown. — 3Irs. S. T. Mutton Chops dressed with Tomatoes. Place in a pan tomatoes peeled and chopped ; season with biitter, pepper, sugar, and salt. Take from your gridiron some nicely broiled mutton chops ; put into a pan, cover close, and simmer for fifteen minutes. Lay the chops on a hot dish, put on a little butter, pepper and salt. With a spoon, cover each chop with tomatoes. Sift over pounded cracker and serve. — Mrs. S. T. Mutton Chop. Cut the steaks ; pepper and salt them. Broil them lightly on both sides ; take them off the gridiron, lay them on a sjiidei'. Slice up one large onion and stew until it becomes tender ; put a layer between each chop and stew until they become tender. Take out the steaks, cover them closely or tilt the gravy to the side of the vessel, till it is brown ; stir in a lump of butter.— Mrs. A. P. MUTTON CHOP — MUTTON STEW. 173 Mutton Chop. Mushroom catsup is a nice flavoriug. Put pepper and salt on the chops and lay them in melted butter ; when they have imbibed sufficient, take out and cover with grated bread crumbs and broil. — Mrs. H. Broiled Mutton Chops. Beat the mutton chops till tender ; then trim, making them of uniform size and shape ; pour on them boiling water. Let them remain in it a minute, dry them and rub with pepper, salt, and fresh butter. Lay on a gridiron over hot coals, always remembering to cover them while broiling. Turn them, and as soon as nicely browned place in a hot dish, pepper again, pour over them melted butter, and serve. — Mrs. /S. T. Mutton Stew. Cut slices of rare mutton and put on to stew in a little water ; when nearly done put in — 1 teacup of sweet pickle vinegar. 3 large spoonfuls jelly. A little salt. 1 teaspoonful mustard. \ teacup of walnut catsup. Butter size of an egg. Stew slowly a short time. — Mrs. F. D. Mutton Stew. Slice cold mutton or lamb, lay it in a baking dish ; put iu — 1 teaspoonful black pepper. I teaspoonful red pepper, 1 teaspoonful celery-seed, pounded. Rather more than .1 teaspoonful each of povinded cloves, cin- namon and mace. 1 teacup of yellow pickle vinegar. 1 glassful wine. 174 GRILLED SLICES OF MUTTON — TO KOAST LAMB. Slice up a little yellow pickled cucumber, sugar to taste, one- quarter pound butter, one roll of light bread broken in small pieces or cut in little slices, and toasted before used. In preparing this dish put a layer of the meat and seasonings alternately. The peppers, celery-seed, cloves, cinnamon, and mace must all be pounded fine. — Mrs. G. Grilled Slices of Mutton. Cut some rather thick slices of underdone cold mutton, score them well and rub in plentifully some common mustard, salt, and cayenne pepper ; then broil them over a clear fire, and serve with onion sauce. Sheep's Tongues. Boil them till the skin can be taken off; split them, and put them into a stew-pan, with some gravy, parsley, mushrooms, and one minced shallot, and some butter, some pepper, and salt. Stew till tender, and strain the gravy over them ; or they may be glazed and served with the gravy under tliem. Sheep's tongues may also be skinned, larded, braised, and glazed ; and served with onion sauce. To EoAST Lamb. The bind quarter is the nicest piece for roasting. Drop it in a pot of boiling water ; boil half an hour, put it in a pan, dredge it with lard, pepper, flour, a little salt ; skim the top of the water in which it is boiled, and pour over it ; as soon as the gravy accumulates in tbe pan keep it basted frequently to pre- vent it from being hard and dry. Lamb should be cooked done to be good. — 3frs. P. W. To Grill a Shoulder of Lamb. Half boil it, score and cover it with egg, crumbs, and parsley seasoned as for cutlets Broil it over a very clear, slow fire, or lamb's head fkicassee — lamb's head. 175 put it in a Dutch oven to brown it ; serve with any sauce that is liked. A breast of lamb is often grilled in the same way. Lamb's Head to Fricassee. Parboil the head and haslet (the liver excepted) ; cut the meat in slices from the head ; slice the heart, tongue, etc., and fricassee as for chicken. Have the liver fried lq slices with the sweetbreads and slices of bacon and bunches of parsley. Pour the fricassee into the dish, and garnish with the fried pieces.^ — Mrs, B. Lamb's Head. Boil the head and liver, but so as not to let the liver be too much done. Take up the head, split it through the bone, which must remain with the meat on. Cut the meat across and across with a knife, grate some nutmeg on it and lay it on a dish before a good fire ; then throw over it some grated bread crumbs, some sweet herbs, some allspice, a little lemon peel chopped fine, a very little pepper and salt. Baste it with butter, and dredge a little flour over it. Just as it is done, take one-half the liver, the lights, the meat, the tongue ; chop them small with six or eight spoonfuls water or gravy. First shake some flour over the meat and stew it together; then put in the gravy or water, a good piece of butter rolled in a little flour, pepper and salt, and what runs from the head in the dish. Simmer all together a few minutes, and add half a spoonful of vinegar ; pour it on the head. Lay the head on the centre of the mince-meat; have ready the other half of liver, cut in pieces and fried quickly with slices of bacon and lemon ; lay these around the dish and serve. — Mrs. T. Decorations and Garnishes for Cold Meats and Salads. The day before giving a diuner or evening entertainment, gather up medium and small sized pure white and yellow tui-- nips, carrots, red and pink beets, the different colored radishes. From these the most beautiful flowers can be cut : camellias, 176 POULTKY. roses, dahlias, tulips, tuberoses, etc. No explicit directions can be given except, first, smoothly to pare each vegetable, taking care not to keej) them too near the fire, which will cause them to wilt and lose the waxy freshness which makes them so beautiful. Each flower may be laid on a cluster of green leaves or curled parsley, and over the cold meats, and around the edge of the dish. The cutting of these flowers makes a charming and interest- ing pastime for the young members of the family, in the even- ing before. — Mrs. C. G. POULTRY. In summer, kill and dress the poultry the day beforehand, except chicken for frying, which is not good unless killed the same day it is eaten. The best way to kill a fowl is to tie it by its legs, hang it up, and then cut off its neck. In this way, it dies more quickly, suffers less, and bleeds more freely. It is best to pick fowls dry ; though, if you are pressed for time, you may facilitate the picking of chickens, as well as of partridges and other small birds, by putting them first into water, hot, but not boiling. Then take off the feathers carefully, so as not to break the skin. Never scald a turkey, duck or goose, ho^v ever, before picking. To draw the crop, split the skin of all poultr}'^ on the back of the neck. Pull the neck upward and the skin downward, and the crop can be easily pulled out. Then cut off the neck close to the body, leaving the skin to skewer at the back of the neck after the aressing has been put in. Make an incision under the rump lengthwise, sufficient to allow the entrails to be easily removed. Be careful not to break the gall, and to preserve the POULTKY. 177 liver whole. Cut open the gizzard, take out the inuer skin, and wash both carefully. Wash the bird inside several times, the last time with salt and water. Some persons object to using water inside or outside, but I consider it more cleanly to wash the bird first and then wipe it dry with a clean towel. It should then be hung with the neck downwards till ready to cook. The head, neck, and feet, after being nicely washed and the bones in them broken, should be stewed in the gi'avy, as they make it much richer. It is said that throwing chickens into cold water immediately after they have finished bleeding, and allowing them to remain there ten or fifteen minutes, will make them deliciously tender, which can be accounted for scientifically. Frozen fowls or game should be thawed gradually, by being laid in cold water. If cooked without being thawed, it will require double time, and they will not be teuder nor high-flavored. The tests by which you may tell the age of a turkey are these. An old turkey has rough and red legs, and if a gobbler, long spurs, while young turkeys have black legs, and if gobblers, small spurs. The fatter they are and the broader their breasts, the better. When dressed, the skin should be a yellowish white, and, if tender, you may easily lip it with a pin. If, when you bend back the wings, the sinews give and crack, this is another test of the turkey being young, and the same test will apply to other fowls. The bill and feet of an old goose are red and haiiy. A young goose has pen feathers and its flesh is whiter than that of an old one. If young, the lower part of a hen's legs and feet are soft and smooth, while a young cock has small spurs. When dressed, the flesh should be white and the fat a pale yellow. Turn the wing back, and if the sinews snap it is a sign the chicken is young. A few words on the subject of carving may not be out of place here. A sharp knife, with a thin and well tempered 178 KOAST TDKKEY. blade is essential to good carving. In carving a turkey, cut ofl first the wing nearest to you, then the leg and second joint, then slice the breast till a rounded, ivory-shaped piece appears. Insert the knife between that and the bone, and separate them. This part is the nicest bit of the breast. Next comes the merry-thought. After this, turn over the bird a little, and just below the breast you will find the oyster, which you will sepa- rate as you did the inner breast. The side bone lies beside the rump, and the desired morsel can be taken out without separat- ing the whole bone. Proceed with the other side in the same way. The fork need not be removed during the whole process. Chicken and partridges are carved in the same way. KOAST TUKKEY. Wash nicely in and out. Plunge into boiling water ten min- utes. Have ready a dressing of Bread crumbs. Hard boiled eggs, chopped fine. 1 tablespoonful butter. Minced jjarsley, thyme and celery. After rubbing the cavity well with salt and pepper and put- ting in a slice of pork or bacon, fill with the above dressing. Do the same also to the crop, so as to make the turkey look plump. Rub the turkey well with butter and sprinkle salt and pepper over it. Dredge with flour. Lay in the pan with a slice of pork or bacon and a pint of boiling water. Lay the liver and gizzard in the pan with it. Put in a hot oven, bast- ing and tui-ning frequently till every part is a beautiful brown. When the meat is amber color, pin a buttered sheet of writing paper over it to keep it from becoming hard and dry. Cook three or four hours. Season the gravy with minced parsley and celery and serve with cranberry sau>oe. — Mrs. S. T. Roast Turkey. Wash the turkey thoroughly inside and out, having removed KOAST TURKEY — K0A8T TURKEY, WITH TRUFFLES. 1Y9 the insides. Make a dressing of bread soaked in cold water, drained and mashed fine, a small piece of melted butter or salt pork chopped, pepper and salt, sweet herbs, a hard boiled egg, chopped fine. An/ kind of cooked meat is good, minced fine and added to the dressing. The body and crop must be filled with the dress- ing and sewed up. The giblets ought to be boiled tender, if they are to be used. Use the water in which they are boiled, for gravy, adding a little of the turkey drippings, seasoning with pepper, salt, and sweet herbs, and thickening with a little flour and water, mixed smoothly. Place where it will boil. When the fowl is put on to roast, put a little water into the drippiug-pan. At first it should be roasted slowly and basted frequently. Tie up the wings and legs before roasting, and rub on a little butter and salt. Serve with drawn butter. — Mrs. Wl Roast Turkey. Put the gizzard, heart and liver in cold water and boil till tender. When done, chop fine and 'add stale bread, grated, salt and pepper, sweet herbs, if liked, two eggs well beaten. Fill the turkey with this dressing, sew the openings, drawing the skin tightly together. Put a little butter over the turkey and lay it upon the grate of your meat-pan. Cover the bottom of the pan well with boiling water. In half an hour, baste the turkey by pouring over it the gravy that has begun to form in the pan. Repeat this basting every fifteen minvites. In an oven of average temperature, a twelve-pound turkey will re- quire at least three hours' cooking. — 3Ir&, A. D. Roast Turkey, with Truffles. Truffles must be peeled, chopped and pounded in a mortar ; one and a half pound will do for one turkey. Rasp the same amount of fat bacon and mix with the truffles and stuff the turkey with it. This dressing is usually placed in the turkey two days beforehand, to impart its flavor to the fowl. Lay 180 BOILED TURKEY ^TO BTBAM A TUBKBT. thin slices of fat bacon over the breast of the turkey, cover it •with half a sheet of white paper, and roast two hours. Chest- nuts dressed in the same way as truffles are found an excellent substitute. — Mrs. S. G. Boiled Turkey. Wash well with cold water, then put on in milk- warm water, either tied in a coarse cloth dredged with flour or with a half- pound of rice in the water. Keep well under water, and boil slowly three hours, adding salt just before it is done. When perfectly done and tender, take out of the pot, sprinkle in the cavity a little pepper and salt, and fill with oysters stewed just enough to plump them, and season, with butter, pepper, salt and vinegar. Place in a dish and set in a steamer to keep hot. Strain the liquor in which the oysters were scalded, add drawn butter, chopped celery, parsley and thyme; pour over the turkey, and serve. If not convenient to use oysters, use egg and butter sauce. Garnish with sliced lemons. — Mrs. S. T. Hoiled Turkey. Prepare the turkey as for roasting. Tie it in a cloth or boil rice in the pot with it, if you wish it to look white. It is im- j)roved by boiling a pound or two of salt pork with it. If soup is made of the liquor, let it stand till next day and skim the fat. Season after heating. — Mrs. Wl To Steam a Turkey. Rub butter, pepper and salt inside the turkey after it has been well washed, fill with oysters, sew up, lay in a dish and set in a steamer placed over boiling water. Cover closely and steam from two hours to two and a half. Take up, strain the gi-avy wliich will be found in the dish. Have an oyster sauce ready, prepared like stewed oysters, and pour into it this gravy thickened with a little butter and flour. Let it come to a boi and whiten with a little boiled cream. Pour this over the TDBKBY HABH — BONED TURKEY. 181 steamed turkey and send to the table hot. Garnish with sliced lemons. — Mrs. S. T. Turkey Hash. Cut up the meat very fine. Stew the bones in a little water, then stir into this water the meat, adding a large tablespoonful butter, a cup of cream, salt and pepper, a little chopped parsley, thyme or celery (or else a very few celery-seeds). Stew all together. — Mrs. R. Devilled Turkey. Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready a sauce made of — 1 tablespoonful pepper vinegar. 1 tablespoonful made mustard. 1 tablespoonful celery sauce. 1 tablespoonful acid fruit jelly. A little salt and pepper. Lay the broiled turkey on a hot dish. Pour the dressing and sift pounded cracker over it. — Mrs. S. T. Potato Stuffing for Turkeys and other Fowls. Mash smoothly six good -sized boiled Irish potatoes. Chop a small onion very fine and fry a light brown, in a frying-pan, with a dessertspoonful lard. Then add the potatoes with salt and pepper, and a lump of butter as large as a walnut. To tlus add one well beaten egg, stirz'ing till perfectly dry. If for geese or ducks, add a little sifted sage and a small quantity of red pepper. — Mrs. McG. Boned Turkey. The turkey must be full grown, moderately fat, and picked dry. Do not remove the entrails. Cut off the neck about one inch from the body. Take ofi'the wings above the second joint and cut off the legs as usual. "With a sharp pointed knife, snlit the skin from the end of the neck to the rump. Run the knife between the bones and flesh on one side, till yon come to 182 BONED TUEKET. wliere the wing and leg join the body. Twist the wing and raise it, cracking the joint. Separate it from the body. Then proceed with the leg in the same way, on the same side. Run the knife between the bones and flesh till you reach the breast bone. Repeat this on the other side. Take out the craw. Carefully run a shai-p knife under the rump, detaching it from the bone without cutting the skin, as it must come off with the flesh. Hold the turkey by the neck and pull the skin carefully down, until the upper part of the breast bone is uncovered. Cut the flesh from the bone on both sides, till the end of the bone is nearly reached. The turkey must now be laid on the back and held by the neck, the front of the turkey being toward 3'ou. Take hold of the skin of the neck with the left hand, pulling downwards with a knife in the right hand, separate the skin from the end of the bone. The whole of the turkey is now detached from the carcass. Lay it on a table with the skin down. Pull the bones from the wings and legs, first running the knife around so as to leave the flesh. Pull out all the' ten- dons of the legs. Push them and the wings inside. Cut off the ring under the rump. All this must be done slowly and carefully. Have ready a half-dozen slices of salt pork, and a salad made of shoat, veal or lamb, chopped and seasoned, as turkey salad, with celery, etc. Mix with this salad three or four large Irish potatoes, boiled and mashed, with a spoonful of butter. Now lay the turkey on the table, inside up and the neck from you ; pepper and salt it ; lay three or four slices of pork on it, then a layer of the salad ; pork again and salad alternately i;ntil filled ; draw the two sides together and sew it up, giving it as near as possible its proper shape. Sew it up carefully in a cloth, place in a kettle of the proper shape, cover with boiling water, adding the broken bones, three pounds fresh lean beef, parsley, thyme, onions and two dozen whole black peppercorns, with salt to the taste. Simmer three hours, then take it from the water and remove the towel. Carefully remove all discolorations and settlings of the water from the MEAT JELLY FOR BONED TTJKKET. 18S turkey. Scald a clean clotli, wrap it up again; plaje it on its back, put a disli over it with a weight on it and set it in a cool place till next day. Unwrap and remove the twine with which it was sewed. Glaze it with a little meat jelly ; just before the jelly congeals sift over a little cracker browned and pounded ; decorate with meat jelly and serve. Directions for preparing meat jelly follow. — Mrs. S. T. Meat Jelly for Boned Turkey. As soon as the water in which the turkey was boiled is cold, take oif all the fat and strain it, put it in a porcelain-lined kettle ; two ounces gelatine, three eggs, with shells, a wine- glass of sherry, port or madeira wine ; stir well. Add one quart of the strained liquor; beat rapidly with an egg-beater, put it on the fire and stir until it boils. Simmer ten or fifteen minutes. Sprinkle in a pinch of turmeric and strain just as any other jelly. When congealed break it up and place around the turkey. Cut some in thick slices and in fanciful shapes with paste cutters. Place some of these lozenges over the turkey and border the edges of the dish with them. — Mn. S. T. Chickens. These, whether for boiling or roasting, should have a dress- ing prepared as for turkeys. Six spoonfuls of rice boiled with the chickens will cause them to look white. If the water is cold when they are put in, they will be less liable to break. They are improved by boiling a little salt pork with them. If not thus boiled, they will need salt. For broiling, chickens should be split, the inwards taken out, and the chickens then washed. Broil very slowly till done, placing the bony side down ; then turn it and brown the other side. Forty minutes is the medium time for broiling a chicken. For roast .' hicken, boil the gizzard and liver by themselves, and use the water for gravy. — Mrs. Col. Wi 184 roast chioken ^to steam chicken. Roast Chicken. Cliicken sliould never be cooked the same day it is killed. Wash "Well with cold water, then pour boiling water over it and into the cavity. Rub the latter with salt and pepper, and fill with a dressing made of bread soaked in water and squeezed out, a tablespoonful biitter, a little salt, pepper and parsley. Rub the chicken well with butter. Sprinkle pepper and salt over it and dredge with flour. Lay it into a pan with a slice of pork or bacon and a pint of water. Let it simmer slowly two hours, basting and dredging frequently. Turn the chicken so each part may be equally browned. Add chopped thyme and parsley to the gravy. Some persons think ground ginger a more delicate flavoring for the dressing than pepper. — Mrs. S. T. To Boil Chicken. Never boil the same day the chicken is killed. Soak them overnight in weak salt and water. Place in a kettle of water, with a handful of rice and a little milk to make the chicken white. Simmer slowly two or tliree hours, removing tlie scum that rises when the chicken first begins to boil. Keep under the water, with an inverted deep plate. Just before taking off the fire, add salt to the taste. Lay on a hob dish near the fire. Skim off the fat from the top of the liquor, strain it and add chopped celery, parsley and thyme, draMii butter, a little pep- per and salt, or, if preferred, six hard-boiled eggs chopped fine. — Mrs. S. T. To Steam Chicken. Soak two hours, in salt and water, a fat young pullet. Drain And dry. Rub in the cavity a little salt and pepper and a large lump of buttei*. Fill with large, plump oysters, seasoned with pepper and salt, and sew up. Lay the chicken on a dish or pan, and set it inside a steamer, which close and keep over boiling water four hours. When thoroughly done, lay on a dish and 8M0THEKED CHICKEN STEWED CHICKEN. 185 pour over it drawn butter or celery sauce. Garnish with curled parsley, and serve. — Mrs. S. T. Smothered Chicken. Kill the day before it is smothered. Split open the back, as if to broil. When ready to cook, wipe dry with a clean towel, rub well with butter and sprinkle with pepper and salt. Put in a pan Avith a slice of bacon or pork and a pint of water. Simmer an hour or more, basting frequently. When thoroughly done, place on a hot dish. Stir into the gravy remaining on the fire a beaten egg, mixing it carefully. Pour this into the dish, but not on the chicken. Sift over it cracker, first browned and then pounded. Garnish with parsley, and serve. — Mrs. S. T. Stewed Chicken. Cut up the chicken as if to fry, adding the prepared head and feet. Soak in weak salt and water. If for dinner, do this immediately after breakfast. An hour and a half before dinner, put in a saucepan, cover- ing well with water. Let it simmer slowly for one hour. Take it out with a fork and lay in a bowl. Add a teacup milk and half a teaspoonful black pepper to the liquor. Let it boil up and strain on the chicken. Rinse the saucepan and return all to the fire. Beat one egg with a tablespoonful of flour and one of milk until quite smooth. Mince some parsley, thyme, and a very little onion, and stir all into the saucepan. Then put in a tablespoonfur of butter. Stir around and pour into a dish in which small pieces of toast have been neatly arranged. Gar- nish with curled parsley. — Mrs. S. T. Stewed Chicken, Cut up and lay in salt and water. Put them in water enough to cover them, with some slices of middling. Let them boil till nearly done. Then put in the dumplings, made like 10 186 FRIED CHICKEN TO DRESS CHICKENS WITH TOMATOES. biscuit but rolled thin, and let them boil till done. Roll a piece of butter in flour, with pepper, salt, chopped parsley and celery, or a little celeiy-secd. When the gravy is thick enough, pour in a teacup of cream or milk, and let it boil up once. Take off the fire and serve hot. — Mrs. Col. W. Fried Chicken. This dish is best when the chicken is killed the same day it is fried. Cut off the wings and legs, cut the breast in two, and also the back. Wash well and throw in weak salt and water, to extract the blood. Let it remain for half an hour or more. Take from the water, drain and dry with a clean towel, half an hour before dinner. Lay on a dish, sprinkle a little salt over it, and sift flour thickly first on one side and then on the other, letting it remain long enough for the flour to stick well. Have ready on the frying-pan some hot lard, in which lay each piece carefully, not forgetting the liver and gizzard. Cover closely and fry till a fine amber color. Then turn over each piece and cover well again, taking care to have the cliicken well done, yet not scorched. Take the chicken up and lay in a hot dish near the fire. Pour into the giavy a teacup of milk, a teaspoon- ful of butter, a saltspoon of salt, and one of pepper. Let it boil \ip and pour into the dish, but not over the chicken. Put curled parsley round the edge of the dish and serve. — Mrs. S. T. Juried Chicken. Kill the chicken the night before, if you can, and lay on ice, or else kill early in the morning. When ready, wipe dry, floui it, add pepper and salt, and fry in a little lard. When nearly done, pour off the lard, add one-half teacup water, large spoon- ful butter, and some chopped parsley. Brown nicely and serve. Meal mush fried is nice with the chicken. — Mrs. Col. W. To Dress Chickens with Tomatoes, Fry HA a light brown. Then add some tomatces, cut in TO FKICASSEE CHICKEN — CHICKEN PIE. 187 small pieces, with the juice: Strain the tomatoes from the seed, season them with salt, pepper, a little sugar, and let them stew, —Mrs. J. B. B. To Fricassee Chicken. Wash and joint the chicken ; place the pieces in a stew-pau with the skin side down. Sprinkle salt and pepper on each piece. Add three or four slices of pork, stew till tender, take them out and thicken the liquor with flour, and add a piece of butter the size of a hen's egg. Replace the chicken in the pan and let it stew five minutes longer. When it is taken up, soak in the gravy some pieces of toast, put them on plates and lay the chicken on the toast, pouring the gravy over it. To brown the chicken, stew till tender, without the pork ; brown the pork, take that up, then put in the chicken and fry a light brown. — Mrs. Col. W. To Broil Chicken. Kill the chicken the day before using, split open in the back, nicely clean, and, if the weather is warm, slightly sprinkle with salt. If for breakfast, half an hour before press between the folds of a clean towel till dry, grease well with fresh butter, spi'inkle with pepper and salt and lay on a gridiron, over hot coals, with the inside of the chicken down. Let it cook prin- cipally from this side, but turn often till the outside of the chicken is of a bright, yellow brown. When thoroughly done, pour over it melted butter, sprinkle pepper, and sift pounded or grated cracker. — Mrs. S. T. Chicken Pie. Cut up the chicken and place in a deep oven with one large spoonful of lard. Let it brown a little and add one onion, pars- ley, thyme, sage and black pepper, to suit the taste. Pour on it a cupful boiling water, stii* well and let it simmer till wel) cooked. Just before taking from the fire, rub together : 1 cup cream. 1 spoonful butter. 188 CHICKEN PIE — CHICKEN PUDDING WITH POTATOES. Yolks of 2 hard-boiled eggs. 1 grated nutmeg and other spices to the taste. Stir well and pour in a pan lined with a paste. — Mrs. A. G, Chicken Pie. Make into a paste one quart of flour with the weight of four eggs in butter and a large spoonful of lard. Put the paste in a deep dish, lining the bottom and side with chicken interspersed with layers of very thin bacon. Add some large crumbs, some pepper, and a quarter-pound butter. Fill the dish \\dth cold water, and yolks of four or six hard-boiled eggs,. then dredge with flour and put on the top crust. Let it bake gradu- ally. It will take two hours to bake. — Mrs. Col. W. Chicken Pudding. Cut up the chicken and stew it a little, after which lay the pieces in a buttered dish with a few bits of butter, a little pepper and salt, and a little of the water in which the chicken was stewed. Make a batter of one quart milk, five eggs, a little salt. Pour this batter over the chicken, and bake half an hour. — Mrs. A. B, Chicken Pudding. 10 eggs beaten very light. 1 quart rich milk. \ pound melted butter. Pepper and salt to the taste. Stir in enough flour to make a thin, good batter. Put four young chickens, nicely prepared and jointed, in a saucepan, with some salt and water and a bundle of thyme or parsley. Boil till nicely done, then take up the chickens and put in the batter. Put all in a deep dish and bake. Serve with gravy in a boat. — Mrs. Dr. C. Chicken Pudding with Potatoes. Cut up a young chicken as if to fry, and parboil it. Boil and TO ROAST GOOSE DEVILLED GOOSE. 189 mash Irish potatoes. Beat up three or four eggs, add to the potatoes, and thin with milk. Season with butter, pepper and salt, stir in the chicken, and bake it. Boiled rice is a good substitute for potatoes. — Mrs. E. W. N. B. — Most of the recipes given for turkey apply to pea- fowl, and most of those given for chicken may be used for guinea fowl. — Mrs. S. T. To Roast Goose. A goose must never be eaten the same day it is killed. If the weather is cold, it should be kept a week before using. Before cooking let it lie several hours iu weak salt and water, to remove the strong taste. Then plunge it in boiling water, for five minutes, if old. Fill the goose with a dressing made of: Mealy Irish potatoes, boiled and mashed fine. A small lump of butter. A little salt or fresh pork chopped fine. A little minced onion. • Parsley, thyme, and a pinch of chopped or powdered sage. Grease with sweet lard or butter. Lay in a pan with the giblets, neck, etc. Pour in two teacups of boiling water, set in a hot oven, and baste frequently. Turn so that every part may be equally browned. Serve with gravy or onion sauce. The above recipe wiU answer equally as well for duck. — Mrs. S. T. Devilled Goose. Plunge the goose into a pot of boiling water and let it remain half an hour. Fill with a stuffing made of: Mashed Irish potatoes, a heaping tablespoonful butter, minced onions, sage, parsley and thyme, half a teaspoonful black pepper. Place it in a pan with a slice of fat pork and a pint of broth or liquoi" in which any kind of meat has been boiled. Mix two tablespoonfuls pepper vinegar, celery vinegar, made 190 TO PBEPAEK YOUNG DUCKS — SALADS. mustard, and one of acid fruit jelly. Butter the breast of the goose and pour this mixture over it, adding salt and pepper to the taste. Place in a hot oven, dredge with flour and baste' frequently till done ; when serve with its own gravy. This receipt will answer equally as well for wild goose. — Mrs. S. T*. To Prepare Young Ducks. EliU and hang to drain. Plunge, one at a time, in boiling water, then immediately in cold water, which makes them easier to pick. Kill some days before using, or if obliged to use them the same day as killed, they are better roasted. — Mrs. R. To Stew Ducks. Truss the ducks and stufl' them with bread, butter, and onion. Flour them and brown them in lard. Have prepared slips of bacon, giblets, onion, watei", pepper, salt, and a little clove or mace, if you like. Put in the ducks and let them stew gently but constantly for two hours. Then add the juice of green grapes or of a lemon, or else a little lemon pickle. Flour the ducks each time you turn them, and thicken with butter rolled in flour. — Mrs. Col. W. SALADS. In making salads, be careful to add the vinegar last. Where oil cannot be obtained, fresh butter, drawn or melted, is an excellent substitute and is indeed preferred to oil by some per- sons, epicureans to the contrary notwithstanding. Always use good cider vinegar in making salads, as chemical vinegar is sometimes very unwholesome. Much depends on the rotation in which you mix the ingredients for a salad, so I would call OYSTIIE SAIiAD — SALMON AKD LOBSTER SALAD. 191 particular attention to the directions given on this point on the subsequent pages. Oystee Salad, ^ gallon fresh oysters. The yolks of four hard-boiled eggs. 1 raw egg, well whipped. 2 large spoonfuls salad oil or melted butter. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. 2 teaspoonfuls made mustard. 1 teacup good vinegar. 2 good sized pickled cucumbers, cut up fine. Nearly as much celery as oysters, cut up into small dice. Drain the liquor from the oysters and throw them into some hot vinegar on the fire ; let them remain until they are plvmip, not cooked. Then put them at once into clear cold water ; this gives them a nice plump look and they will not then shrink and look small. Drain the water from them and set them away in a cool place, and prepare your dressing. Mash the yolks as fine as you can and rub into it the salt, pepper, and mustard, then rub the oil in, a few drops at a time. When it is all smooth, add the beaten egg, and then the vinegar, a spoonful at a time. Set aside. Mix oysters, celery, and pickle, tossing up well with a silver fork. Sprinkle in salt to your taste. Then pour dressing over all. — Mrs. E. P. G. Salmon and Lobster Salad. If the salmon salad is made of the fish preserved in cans, di-aiu it from the oil and mince the meat fine. Cut up one third as much lettuce or celery. For one box of salmon, boil four eggs hard ; lay them in cold water a few minutes, shell and separate the whites from the yolks ; lay the whites aside. Mash the yolks smooth with two tablespoonfuls sweet olive oil or one teacup sweet rich milk or 192 LOBSTER SALAD TERRAPIN SALAD. cream. The oil makes the smoothest and best paste. Dissolve in one teacup vinegar, 1 tablespoonful sugar. 1 teaspoonful salt. 2 or more teaspoonfuls fine mustard. Pepper to the taste. Mix this with the paste and toss lightly over the meat with a silver fork. Ornament the dish in which it is served with the green leaves of the celery, or with curled parsley and the whites of eggs cut in rings. Lobster salad is prepared in the same way. Take the nicest parts of the lobster. — Mrs. G. C. Lobster Salad. _ Chop up one can of lobsters ; cut in small pieces as much celery. Then cream with one teacup butter, one tablespoonful mustard, one tablespooii'firl sugar, one teaspoonful salt, and yolks of four hard-boiled eggs, rubbed smooth ; stir in five tablespoonfuls pepper vinegar (simply pepper steeped in vine- gar and sweetened with a little sugar), and pour the mixture over the lobster and celery. — 3frs. S. T. • Fish Salad. Boil four flounders, or any medium sized fish ; when done, take ofi" the skin and pick out. the bones, then shred very fine. Add pepper and salt, one tablespoonful mixed mustard, a half cup vinegar, and half a pound butter, and mix all well with the fish. Put into shallow pans, set in the oven and bake ten minutes. When cold put over it a little Worcestershire sauce, Hnd sherry wine. — Miss F. N. Terrapin Salad. BoQ them until the sheUs will come oft' easily and the nails puU out ; then cut into small pieces and carefully remove the sand-bag and gall. TUltKKY SALAD. 193 To three good sized terrapins, take six hard-boiled eggs ; re- move the yolks and rvib into a powder with half a pound sweet butter. When creamy and light, add one teaspoonful flour. Put this with the meat into a saiicepan ; season with cayenne pepper and salt, and let it boil for one or two minutes. Just before taking from the fire, add wine to taste, and if desired, a little mace. Be careful to remove the skin from the legs. — Mrs. A, M.B. Turkey Salad. TVIince the turkey very fine. Have ready the following mixt- ure, for a large company, • Twelve or fourteen eggs boiled hard ; mash the yolks smooth with one spoonful water ; add to it pepper, salt, and mustard to the taste. Two teaspoonfuls celery-seed, one teacup of fresh melted butter or fine olive oil, and pour in strong vinegar to the taste. Mix the turkey and celery, and pour over the mixture just before eating. — Mrs. F. C. W. TurJcey Salad. ,, . ,,-f Remove the skin and fat from a turkffi?;v7milS9S'*fhe'. meat fine. '^ Mince 2 or 3 slices lean ham. ,i , ^ ^ 2 or 3 bunches celery. 3 or 4 apples. 3 or 4 cucumber pickles ; mix well together. Prepare a dressing of the yolks of four eggs, rubbed in a little thick cream. v. 4 tablespoonfuls butter. 2 teaspoonfuls black pepper. 2 teaspoonfuls salt. 2 teaspoonfuls of mustard. Vinegar to the taste. —Mrs. Dr. 8, 17 <» 194 TURKEY SALA.D — CHTOKEN SALAD, Turkey Salad. Boil two turkeys till well done, pick out all the bones, skia and fat, and cut up the balance in small pieces. Boil one dozen eggs hard, let them cool, then separate the yolks and whites, mash the yolks fine, chop the whites very finG and set them to one side. Have a large flat dish, in which put four large spoonfuls mixed mustard ; pour in a little oil, and with a fork rub it in till smooth, then a little vinegar, in which has been melted two full tablespoonfuls of salt, then oil, and alternately put in oil and vinegar, each" time rubbing it in till well mixed. When you have mixed a whole bottle of oil and one pint vinegar till it is as smooth as butter, add one heaping teaspoonful cayenne pepper, three teaspoonfuls celery-seed rubbed fine in a mortar, and one large mango cut fine, put in stuffing and all. Have ready as mucli celery as you have fowl, cut fine, mix meat and celery carefully together, and pour the dressing over all.— Jfrs. E. I. Chicken Salad. One large chicken boiled ; when cold remove the skin and chop into a dish, over which throw a towel slightly dipped in cold water to keep the meat moist. When the celery is cut, put between clean cloths to dry. Take one tablespoonful best mustard, the yolk of one i-aw egg, which drop into a dish large enough to hold all the dress, ing ; beat well for ten minutes and slowly add to the mustard one tablespoonful vinegar. When well mixed add three-eighths bottle of oil, a drop at a time, always stirring the same way. Rub the yolks of six hard-boiled eggs very smooth and stir in half a teacup of vinegar. Poiir this mixture to the mustard, oil, etc., stirring together as lightly as jjossible. Add to the chicken one pint chopped celery, a little yellow pickle, and half a loaf of stale bread crumbs, and the oil taken CHTCKEN SALAD. 195 from the water in wliich the chicken has boiled. Salt and pep per to taste. Pour on the dressing just before serving. If the salad is kept too cool the dressing will curdle. — Mrs. E, Chicken Salad. The meat of 2 boiled fowls chopped very fine. 2 or 3 heads of cabbage cut fine. 1 cup olive oil. ^ pint vinegar. Yolks of 9 hard-boiled eggs. 1 gill made mustard. 1 small teaspoonful black pepper. 1 small teaspoonful salt. ■. Mix smoothly with the oil and then add the vinegar. — Miss N. Chicken Salad for Thirty-five People. Yolks of 4 eggs beaten lightly. \ box of mixed mustard, and salt to the taste. Add slowly, beating all the time, one large sized bottle of best salad oil. Lastly, add two-thirds teacup of vinegar. — Mrs. C. C. McP. Chicken Salad. 1 head cabbage. 2 heads celery. 2 chickens finely minced. 10 eggs. 3 small cucumber pickles. 1 tablespoonful mustard. A little cayenne pepper. ^ cup butter; ^ cup cream. 1 onion. 1 teaspoonful sugar. 196 CHICKEN SALAD — CELERY SALAD. Boil the eggs hard, mash the yolks, put in the seasoning with a little vinegar. Chop up the whites of the eggs, the pickle, chicken, cahbage and celery — then mix. If liked, add a little olive oil. — Mrs. O.B. Chicken Salad. Boil a chicken ; while warm, mince it, taking out the bones. Put it in a stewpan with boiling water. Then stir together until smooth, one quarter of a pound butter, one teaspoonful flour and yolk of one raw egg ; all of which add to the chicken one half at a time, stirring all well together. Season with salt and pepper. Let it simmer ten minutes ; then add half a gill of Madeira wine, and send to the table while hot. — Mrs. P. Celery Salad. 2 boiled eggs. 1 raw egg. 2 tablespoonfuls melted butter, or 1 of oil. 1 tablespoonful sugar. 1 teaspoonful mustard. ■J teaspoonful salt. ^ teaspoonful pepper. ■^ teacup vinegar. Rub the yolks of eggs smooth, then add the oil, mustard, etc., the vinegar last. Cut the celery into pieces half an inch long. Set all in a cool place. Just before serving sprinkle over a little salt and black pep- per, then pour over the dressing. If you have any cold fowl, chicken, or turkey left from dinner, chop it up and mix it with some of the above — equal proportions of both — and it will make a delicious salad ; or a few oysters left in the tureen will be a great addition to the celery salad. — Mrs. S. T. tomato sajlad — veal and potato 8at.ad. 197 Tomato Salad. 8 large tomatoes. 1 tablespoonful made mustard. 1 tablespoonful salad oil. 2 tablespoonfuls white sugar. 4 hard-boiled eggs. 1 raw egg beaten. 2 teaspoonfuls salt. 1 saltspoon nearly full cayenne pepper, f teacup vinegar. First rub the yolks of eggs smooth, adding mustard, oU, sugar, salt, pepper and beaten raw egg — then the vinegar. The tomatoes should be peeled and sliced and set in the refrigerator — the dressing also. Just before serving, cover the tomatoes with ice broken up ; sprinkle over a little salt and pour over the dressing, — Mrs. S. T. A Salad of Turnips. Scrape six common sized turnips. Add 2 cups of sugar. 1 or more cups vinegar. Mustard, celery-seed, and pepper to taste. —Mrs. G. A. B. Potato Salad. Boil your potatoes very carefully ; or, rather, steam them until very dry and mealy ; cut in slices and prepare a dress- Lag of egg, onion, mustard, oil, pepper, salt, and vinegar, and pour over them. — W. S. iS. Veal and Potato Salad. Take equal proportions of cold veal and boiled Irish pota- toes. Shred the veal and cut up the potatoes. Season with a little butter or oil, vinegar, salt, pepper, celery, and mustard. — Mrs. M. 198 leish potato salad — ^lettuce salad. Ibish Potato Salad. Cut ten or twelve cold boiled potatoes into small pieces. Put into a salad bowl with — 4 tablespoonfuls vinegar. 4 tablespoonfuls best salad oil. 1 teaspoonful minced parsley. Pepper and salt to taste. Stir all well that they may be thoroughly mixed ; it should be made several hours before putting on the table. Throw in bits of pickle, cold fowl, a garnish of grated cracker, and hard-boiled eggs. — Mrs. C. V. McG., Alabama. Potato Salad. To one quart potatoes mashed fine and rvibbed through a colander : 1 tablespoonful fresh butter. 1 teaspoonful salt. 1 teacupful rich milk. Cream all together and beat until light. Rub the yolks of three hard-boiled eggs with — 2 teaspoonfuls mustard. 2 teaspoonfuls sugar. 1 teaspoouful pepper. 1 teaspoonful salt. Enough pepper vinegar to moisten. Then chop the whites of the eggs vei-y fine and mix in. Put a layer of the potatoes in the salad-bowl ani with a spoon put the dressing over in spots. Another layer of pota- toes, tlien the dressing, and so on, putting the dressing on top. Garnish with curled parsley, and serve. — Mrs. S. T. Lettuce Salad. Take two large lettuces, after removing the outer leaves and rinsiug the rest in cold water, cut lengthwise in four or six pieces, rub into a bowl and sprinkle over them — COLD SLAW. 199 1 teaspoouful salt. ^ teaspoonful pepper. 3 ounces salad oil. 2 ounces English, or 1 ounce French vinegar. Stii- the salad lightly in the bowl until well mixed. Tarragon and chevies, or a little water or mustard cress. — Mrs. R. Slaw. Chop fine one head of cabbage put in a pan. 1 cup cream. 1^ teaspoonful mustard. 1 teaspoonful salt. 1 tablespoonful butter. 1 tablespoonful sugar. And yolk of one egg, beaten light. When boiled add one-half cup of strong vinegar ; stir well and pour over the cabbage. — Mrs. E. T. Cold Slaw. Wash well and shred fine, a firm white cabbage. Boil one teacup vinegar. One tablespoonful butter iu a little flour, stii" this in the vin- egar. Beat the yolks of four eggs till light and stir also in the mixt- ure, just before taking from the fire. Add mustard, pepper, and salt, to the butter and flour, before putting in the vinegar. Pour all, when hot, over the cabbage and set away to cool. — Mrs. M. C. Cold Slaw. Wash your cabbage and lay in cold water some hours. Have a seasoning of egg, mustard, oil, pepper, salt, celery-seed, and vinegar, and pour over it. In winter the slaw will keep a day or two. — Mrs. W. 200 lettuce dressed fish sauce. Lettuce Dressed. Take well headed lettuce, chop it fine and pour over a dressing made of salt and pepper, mustard, hard-boiled egg, and olive oU. Cream the yolk of the egg and mustard together with a little oil, until quite smooth. Add vinegar if desired, — JKq's. H. Lettuce Dressed. Lettuce chopped fine. ^ cup vinegar. ^ cup ice-water. 1 tablespoonful white sugar. 1 teaspoonful salt. 1 saltspoonful cayenne. 2 hard-boiled eggs, chopped. 1 onion chopped. 1 tablespoonful made mustard. 1 tablespoonful of olive oil. — Mrs, S. T. SAUCES. Sauce for Salad or Fish. Yolks of two hard-boiled eggs, mashed well with mixed mustard, pepper, salt, three tablespoonfuls salad oil, three of vinegar and one of tomato cajjsup. — Mrs. tT. H. F. Fish Sauce. Six hard-boiled eggs, chopped and stirred into two cups of drawn butter. Let it simmer, then add one tablespoonful of pepper-sauce, two tablespoonfuls minced parsley, a little thyme, and salt tc the taste. Pour over the fish and slice a lemon overall. — Mrs. S. T. sauoe fob fish — dutch badge fok fish. 201 Sauce for Fish. Yolks of three eggs, one tablespoonful vinegar, half a table- spoonful fresh butter, a little salt. To be stii-red over a slow fire till it thickens, it must only be warm or it will curdle and spoil.— il/rs. S. Sauce for Cod's Head. Take a lobster, stick a skewer through the tail, to keep the water out; throw a handful of salt in the water. When it boils put in the lobster and boil half an hour ; pick off the spawns, if any, and pound them very fine in a marble mortar and put them in one-half pound drawn butter. Take the meat out of the lobster, pull it in bits and put it in your butter ; add : 1 spoonful walnut catsup. 1 slice of lemon. 1 or 2 slices horseradish. A little pounded mace. Salt and cayenne pepper. Boil them one minute ; then take out the lemou and horse- radish, and serve it up in the sauce-boat. — Jtfrs. JR. Dutch Sauce for Fish. J teaspoonful flour. 2 ounces butter. 4 tablespoonfuls vinegar. Yolks of two eggs. Juice of half a lemon. Salt to the taste. Put all the ingredients, except the lemon juice, into a stew- pan ; set it over the fire and keep constantly stirring. When it is sufiiciently thick, take it off, as it . should not boil. Ifj how- ever, it happens to curdle, strain the sauce through a taminy, add the lemon juice, and serve. Tarragon vinegar may be used instead of plain, and by many is considered far preferable. — Mrs. 0. 202 MAi TRK d'hote sattce — horseradish sauce. MaItke d'Hote Sauce. It is nothing more than butter-sauce made thus : Add to one teacup drawn butter, the juice of one-half l&mon. 2 teaspoonfuls cliopped parsley. A little minced onion and thyme. Cayenne pepper and salt to taste. Beat with an egg-whip while simmering. Good for almost any dish of fish or meat.— J/rs. /S. T. Fish Sauce. 3 tablespoonfuls butter. 1 wineglassful vinegar. 2 wineglassfuls tomato or mushroom catsup. Pepper, salt, and mustard to the taste. Stew till well mixed. —Mrs. J, D. Anchovy Sauce. Soak eight anchovies in cold water, for several hours; cut up and stew in a veiy little water for twenty minutes ; strain into one teacup drawn butter. , Pour all in a saucepan and set it on the fire. Beat it up until it comes to a boil ; pour into a sauce tureen. Add a little cayenne pepper ; one squeeze of lemon. — Mrs. S. T. HORSEKADISH SaUCE. Grate one teacupful horseradish. 1 tablespoonful ground mustard. 1 tablespoonful sugar. 4 tablespoonfuls vinegar, or olive oil if preferred. Pepper and salt. 1 teaspoonful turmeric. — Mrs. J. U. T. Celery sauce is good made in the same way, by adding butter instead of oil, and celery instead of hoi'seradish. — Mrs. 1\ W. peppiik vinegab — ^musheoom sauoe, 203 Mushroom Sauce, fob Fbied or Broiled Fish. Get fine-grown fresh gathered mushrooms ; break them up and sprinkle salt over them. Let them lie for the juice to run out, stirring them often. When the juice has been extracted, strain it, boil well with a little ginger and pepper. Do not season much, as it is the mushroom flavor to be desired. You can add seasoning as required ; all necessary to keep it is enough salt and pepper. This makes a nice flavoring for any sauce or gravy mixed with soy or lemon pickle. — Mrs. G. G. Pepper Vinegar. Fill a quart bottle with small peppers, either green or ripe ; put in two tablespoonfuls sugar, and fill with good cider vine- gar. Invaluable in seasoning sauces, and good to eat with fish or meat. If small peppers cannot be obtained, cut up large pods instead.— Jfrs. S. T. Tomato Sauce. Scald and peel six large ripe tomatoes ; chop them up and stew slowly. Creaiu one tablespoonful butter, one tablespoonful sugar, one tablespoonful flour, together. When the tomatoes are thoroughly done, and reduced to a flue pulp, add pepper and salt. Stir the butter, sugar, and flour in. Let boil up and serve. -Mrs. S. T. Mushroom Sauce. Roll a piece of butter as large as an egg into one heaping teaspoonful sifted flour ; stir in two tablespoonfuls warm water ; let it simmer. Pour in one teacup cream, and stir ; throw in one pint young mushrooms, washed, picked, and skinned ; add pepper, salt, another small piece of butter. Let it boil up once, shaking the pan well, and serve. — Mru. S. T. 204 onion sauce white sauce fok f0wx8. Onion Sauce. Boil fa ur or five large white onions in salt and water ; change the water, then drain them. Chop fine and boil with one tea- cup new milk, salt, pepper, and one tablespoonful peppe*" sauce. Add drawn butter and serve. — Mrs. S. T. Nasturtium Sauce. This is made by stirring into one teacup drawn butter, three tablespoonfuls pickled nasturtiums, adding a little salt and pep- per. Simmer gently and serve. — 3£rs. S. T. Apple Sauce. Pare and slice some tart apples ; stew until tender in a very little water, then reduce to a smooth pulp. Stir in sugar and butter to the taste, a squeeze of lemon juice, and a little nut- meg.— Jfrs. S. T. Mint Sauce. 3 tablespoonfuls vinegar. 2 tablespoonfuls mint. 1 tablespoonful powdered sugar. 1 saltspoouful salt. Mix ten minutes before using. — Mrs. S. T. Sauces especially suitable for Fowls, though they may be used for any kind of Meats. White Sauce for Fowls. Take the neck, gizzard, liver, and feet of fowls, with a piece of mutton or veal, if you have any, and boil in one quart water with a few whole peppers, and salt, till reduced to one pint ; then thicken with a quarter pound butter mixed with flour and boil it five or six minutes. Mix the yolks of two eggs with one teacup good cream ; put it in the saucepan, shaking over the fire till done. — 3Iie. Dr. S sauce for boiled pc ultrt— drawn butter. 205 Sauce for Boiled Poultry. One stick of white, blanched celery, chopped very small ; put it in a saucepan with one quart milk and a few black pepper- corns ; let it boil gently, till reduced to one pint. Keep stir- ring the celery up with the milk until it is in a pulp. Thicken the whole with the yolk of one fresh egg well beaten, and half a teacup of fresh cream. — Mrs. S. Celery Sauce. Chop celery into pieces half an inch long, enough to fill one pint measure, and stew in a small quantity of water till tender. Add one tablespoonful pepper vinegar, a little salt and pepper ; pour in one teacup cream or milk, then add a sufficient quantity of drawn butter. — Mrs. S. T. Egg Sauce. Cut up six hard-boiled eggs, with salt and pepper to taste. Stir in a sufficient quantity of drawn butter, adding, just as you serve, minced onion, parsley, and thyme. — Mrs. S. T. Asparagus Sauce. Parboil one bunch of asparagus, first scraping. When nearly done, drain and cut in small pieces. Stew in a teacup of milk, with pepper and salt. When done pour into drawn butter, and serve. — Mrs. S. T. Oyster Sauce. Scald one pint large fresh oysters, just enough to plump them ; adding one tablespoonful pepper vinegar, a little black pepper and salt. Pour into a sufficient quantity of drawn butter and serve. — Mrs. S. T. Drawn Butter. Take one-quarter pound of best fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water. 206 DRAWN BUTTEK — MTJBHBOOM SAUCE. Cover the paxi and set it in a kettle of boiling water, shake V round continually, always moving it the same way. When tht butter is entirely melted and begins to simmer, then let it rest until it boils up. In melting butter for pudding, some substi- tute milk for water. — Jifrs. Dr. S. Draion Hutter. Cream together one-quarter pound fresh butter, with two heaping teaspoonfuls sifted flour ; add to this six teaspoonfuls water. Put it in a small tin saucepan and set it in a vessel of boiling water, until it begins to siimner, shaking it often. — Mrs. S. T. Drawn Butter. Rub a piece of butter in a little flour, add two or three table- spoonfuls boiling water. Shake continually over the fire without letting it boil, till it thickens.— Jf7-s. P. W. Cranberry Sauce. Stew two quarts cranberries ; putting only water enough to keep from sticking to the bottom of kettle. Keep covered until nearly done, then stir in one quart white sugar, and boU until thick. The color is finer when the sugar is added just before the sauce is done. — 3frs. S. T. Mushroom Sauce. Wash and pick one pint young mushrooms, rub them with salt to take off the tender skin. Put them in a saucepan with a little salt, nutmeg, one blade of mace, one pint cream, lump A butter rubbed in flour. Boil them up and stir till done, then pour it round the chickens. Garnish with lemon. — Mrs. G. C SALAD DEESSINO — DRESSING FOR SALAD. 207 SALAD DRESSINGS. Take the yolk of one raw egg ; add to that one-half table- spoonful of either dry or thickly mixed mustard, salt and pep per to your taste. Wlien well mixed together, add sweet oil in very small quantities, at a time, stii-iing briskly until it is very thick. Then add a little vinegar, but not sufficient to make the dress- ing thin. Tliese are the proportions for the yolk of one rav egg, sufficient for four people. The quantity of eggs, mustard, etc. , must be increased in proportion to the quantity of dressing needed. — Mrs. McK. Salad Dressing. Beat two eggs. Add butter size of half an egg. \ teaspoonful mustard rubbed smooth in a little water, 4 tablespoonfuls vinegar. |- teacupful boiling water. Set it in a bowl on top of the tea-kettle and stir until as thick as cream. — Mrs. W. H. M. Dressing. To one tumblerful vinegar, warmed in a stewpan, add four beaten eggs ; stir for a few minutes till cooked like boiled cus- tard. Then throw in : A teaspoonful of salt. 1 teaspoonful of sugar. 1 tea.spoonful of mustard. 1 teaspoonful of pepper. A lump of butter size of half an egg, instead of oil. Stir well and pour out. Will keep for weeks. Good for chicken salad. — Mrs. W. Dressing for Salad. Turkey is more economical and better for salad than chicken To one turkey, weighing about nine pounds, allow nine eggs : 208 DRESSING FOR OHIOKEN SALAD. 7 hard-boiled eggs. 2 raw eggs, yolks and whites beaten separately. To each egg allow 2 tablespoonfuls salad oil, perfectly pure and sweet. 1 saltspoonful salt. 1 saltspoonful made mustard. 2 saltspoonfuls cayenne pepper to the whole amount. Celery to the taste. Lettuce leaves, if in season, using only the heart. The juice of 2 lemons. This will last a week. — Mrs. A. M. D. Dressing for Chicken Salad. To four chickens, the yolks of twelve eggs mashed very smooth with : 1 raw egg beaten Ught. ■^ teacup of mustard. 4" teaspoonful red pepper. 1 teacup salad oil. 1 cup of vinegar. 1 quart of cut celery. Salt to the taste. -Mrs. J. W. Lettuce Dressing. 1 raw egg. 1 tablespoonful sugar. 1 teaspoonful salt. ^ teaspoonful mustard. A little cayeime pepper (never use black pepper on lettuce). 2 tablespoonfuls best olive oil. 1 tablespoonful vinegar. —Miss R. S. Dressing for Cabbaok. The yolk of an egg. 1 teaspoonful salt. 8ANA MAYONMAISK — SALAD FOK SLAW. 209 1 teaspoouful mustard. 2 teaspooufuls sugar, mashed smooth. 1 cup of cream. Vinegar to your taste. —Mrs. E. a G. Sana Mayonnaise. The yolks (raw) of two eggs. Stir in oil, a drop at a time, until it begins to thicken, and then pour it in slowly still, but in greater quantities, stirring continually. Add cayenne pepper, salt, and vinegar to the taste. If mustard is liked in the sauce, it must be mixed with the yolks of the eggs before dropping the oil. This sauce should be nearly as thick as soft butter. It makes a delicious dressing for lettuce, celery, cold poultry or game ; and also for cold boiled fish or pickled salmon. If used with the latter, the salmon should be placed in the centre of the dish and covered thickly with sauce. Boiled chestnuts, peeled, small pickled onions, sliced cucum- bers, lettuce, etc., are a great addition, and should be used to dress or garnish the dish, but not be mixed with tie salmon. — Mrs. E. P., Cin. Salad for Slaw. 3 eggs well beaten. Nearly a cup of sugar. 1 tablespoonful butter, 1 tablespoonful mustard. Pepper and salt to your taste. Tumbler of milk. Tumbler of vinegar. Stir well over the fire until as thick as custard. Let it cooJ and pour over cabbage. — J/"rs. R. A. 18 210 DBESSING FOB COLD SLAW — SALAD DKES8ING. Dressing for Cold Slaw. 1 cup of vinegar. 2 eggs well beaten. 1 teaspoonful salt. 1 teaspoonful mustard. 1 tablespoonful sugar. 1 tablespoonful butter. A little black pepper. Mix together the butter, salt, pepper, sugar, mustard ; add the eggs last. Have the vinegar boiling and pour it on, stirring all the time. Then pour it back in the saucepan and boil a few minutes. Pour on the slaw when cold. — Miss iV. Lettuce Dressing. Yolks of 4 eggs. 1 teacvip milk. 1 teacup vinegar. 4 tablespoonfuls oil or melted butter. After mixing all well together, except the vinegar, let it come to a boil. When cold, beat well, add the vinegar, salt, pepper, and made mustard to suit the taste. Keep corked in a bottle.— J/rs. A. M. D. Salad Dressing. Put one tumbler vinegar, and one lump biitter, size of an egg, on to boil. Beat up the yolks of three or four eggs, and pour the boiling vinegar over them, stirring all the time ; return it to the fiie and continue to stir, until it thickens like custard. When it is perfectly cold add one tumblerful ci-eam, into which has been mixed one tablespoonful salt, one tablespoonful mustard, twc spoonfuls sugar, and one spoonful bruised celery-seed. Bottle the dressing and it will keep for a month. — Mrs. P. OKLEKY DRESSING — BRUNSWICK STEW. 211 Celery Dressing. 2 tablespoonfuls butter. 2 beaten eggs. 1 teaspoonful salt. 1 teaspoonful mixed mustard. 1 cup vinegar. 1 cup fresh milk or cream. Boil and use cold. — Mrs. I. D. To Dress Celery. Beat light the yolk of one egg ; add : 2 tablespoonfuls cream. 1 tablespoonful white sugar. 3 tablespoonfuls vinegar. 1 teaspoonful olive oil. 1 teaspoonful mustard. 1 teaspoonful salt. —Mrs. Dr. S. BRUNSWICK STEWS, GUMBO, AND SIDE DISHES. Brunswick Stew. A twenty-five cent shank of beef. A five-cent loaf of bread — square loaf, as it has more crumb, and the crust is not used. 1 quart potatoes cooked and mashed. 1 quart cooked butter-beans. 1 quart raw corn. \h quart raw tomatoes peeled and chopped. If served at two o'clock, put on the shank as for soup, at the earliest possible hour;, then about twelve o'clock take the shank out of tlie soup and shred and cut all of the meat as fine 212 BKUNSWICK STEW. as you can, carefully taking out bone ana gristle, and then return it to tlie soup-pot and add all of the vegetables ; the bread and two slices of middling are an improvement to it. Season with salt and pepper to the taste ; and when ready to serve, drop into the tureen two or three tablespoonfuls butter. This makes a tureen and about a vegetable-dish full. — Mrs. E. P. JBnmswick Stew. About four hours before dinner, put on two or three slices of bacon, two squirrels or chickens, one onion sliced, in one gallon water. Stew some time, then add one quart peeled tomatoes, two ears of grated corn, three Irish potatoes sliced, and one handful butter-beans, and part pod of red pepper. Stew altogether about one hour, till you can take out the bones. When done, put in one spoonful bread crumbs and one large spoonful butter. — 3frs. M. M. D. JSrwnswick Stew. Take one chicken or tvo squirrels, cut them up and put one- half gallon water to them. Let it stew until the bones can be removed. Add one-half dozen large tomatoes, one-half pint butter-beans, and corn cut from half a dozen ears, salt, pepper, and butter as seasoning. — Mrs. I. JET. JBm/nswick Stew. Take two chickens or three or four squirrels, let them boil in water. Cook one pint butter-beans, and one quart tomatoes ; cook with the meat. When done, add one dozen ears corn, one dozen lai'ge tomatoes, and one pound butter. Take out the chicken, cut it into small pieces and put back ; -cook until it is well done and thick enough to be eaten with a fork. Season with pepper and salt. — Mrs. Ji. OUMBO. 213 Gumbo. Put one tablespoonful lard into a pan. Slice two onions and fry them in it a few minutes. Have ready a chicken cut up, and fry it in the lard till it slightly browns, also one or two slices of bacon or pork, and three or four bunches parsley cut up. Have a heaping plateful of ochra cut up ; jjut that in the pan and let it wilt a few minutes (you must stir it), then add three or four tomatoes cut up. Then put the whole into a stewpan, pour hot water to it, not quite as much as for soup. Let it boil until quite thick. Season with pepper and salt, also red or green pod pepper. It must be dished like soup and eaten with rice ; the rice to be boiled dry and served in a vegetable dish ; put one or two spoonfuls in a plate and pour the gumbo over it, — Mrs. G. Gumbo. Cut up two chickens, fry slightly with a little onion, and a few slices pickled pork. Put ill three or four quarts boiling water, together with pepper and salt, eighteen okras, one-half peck cut up tomatoes. Stew one hour and a half. — Mrs. D. K. Gumbo. Take one chicken, frying size, cut up in hot lard ; add one quart ochi-a chopped fine, and one good sized onion chopped fine, when the chicken begins to brown, stirring all the time until it ceases to rope and is a nice brown. Then put it into a deep vessel and pour on enough boiling water to make soup for ten or twelve persons, adding two or three tomatoes, skinned and sliced, two ears of tender corn, salt, and black and red pepper to the taste. Let the whole boil one hour. Boil rice very dry and serve with it, — Mrs. F McG. 214 GUMBC FELIT A LA CREOLE VEAL PATES. Gumbo Filit A la Creole. Put into a deep pot one tablespoonful lard, when hot put ir one tablespoonful flour, stir in until brown, then slice one large onion and fry it till brown ; skim out the onion and do not put it back until a chicken cut up in small pieces has been fried. Stir it all the time. Have a kettle of boiling water near by ; pour one or two cups of water on the chicken, stir well and let it simmer slowly. Add : ^ 10 allspice. 8 cloves. Red and black pepper. Parsley and thyme if you like it. Put in two quarts of water, boiling, and let it boil gently two hours. Have ready the liquor from one quart oysters, put that in with the water ; put the oysters in later, allowing them time to cook. When ready to serve stir in one tablespoonful filit, boil up once. To be eaten with rice cooked dry. N. B. Jan, and let it simmer for two hours. Of course, the vegetables must be cut small. Meat Loaf. Chop fine whatever cold meat you may have, fat and lean to- gether ; add pej^per and salt, one finely chopped onion, two slices of bread which have been soaked in milk, and one egg. Mix well together and bake in a form. This makes an admirable tea or breakfast dish. — Mrs. JT. Black Stew. Take any kind of fresh meat that has been boiled or roasted, cut up enough to make a dish ; put one tablespoonful currant jelly, one tablespoonful of wine, one large spoonful butter, one- half onion chopped, pepper and salt. Stir all together fifteen minutes. Pickle cut uj) is an improve- ment, and brown sugar can be used instead of currant jelly. — Mrs J. T. A NICE Side-dish. Make a mince meat of turkey ; after it is stewed put boiled MEAT CROQUETTES— CHICKEN CROQUETTES. 217 rice around the dish and set it in an oven to brown. Then gar- nish with hard boiled eggs. — Mrs. E. I. Meat Croquettes. Any nice cold meat when nicely minced will make good croquettes, especially veal. Take about one-quarter loaf bread, well soaked in water and squeezed dry ; mix with the minced meat about one dessertspoonful chopped parsley, one dessert- spoonful ground ginger, three eggs, a pinch of ground mace, pepper and salt, roll them into egg-shaped balls ; have ready two or three eggs well beaten, in one plate, and flour in another ; first roll in the flour, then in the egg, fry in boiling drippings ; serve hot. — Mrs. T- Croquettes. Take cold fowl or fresh meat of any kind, with slices of fat ham ; chop together very fine, add one-half as much stale bread grated, salt and pepper, grated nutmeg, one tablespoonful cat- sup, one teaspoonful made mustard, and lump of butter size of an egg. Mix well together till it resembles sausage meat ; mould them into cakes, dip into well beaten yolk of an egg, cover thickly with grated bread. Fry a light brown. — Mra. F.D. Croquettes. Boil or roast a turkey, chop the meat as fine as possible. Mix eight beaten eggs with the meat, add one quart of milk, one-quarter pound butter, salt and pepper, a little mace. Stew all together for a few minutes, then take it off to cool and make into little cone shapes. Roll each one into pounded crackers and drop in boiling lard till a light brown. — Mrs. M. E. L. W., Md. Chicken Croquettes. Cold chicken, chopped parsley, a little cream, grated crackers, lemon flavoring, salt and pepper. Cut chicken very fine and season with salt and pepper ; add chopped parsley, moisten with 19 218 rOTATO CROQUETTES — CROQUETTES. cream sufficient to make paste ; mould in a wineglass with grated cracker or bread crumbs on outside. Fry quickly in liot lard. Brown ligh*^^Iy. Lemon flavoi'ing can be added at will. — Mrs. G. P. Potato Croquettes. Peel, boil, and mash one quai*t potatoes, mix with yolks of four eggs and some milk. Set on the fire, stir two minutes ; set on a dish to cool or leave overnight. In tlie morning add a little milk, mix thoroughly, roll in bread crumbs ; divide in cakes and fry in lard. Take off when done ; drain, dish, and serve immediately. — Mrs. E. Croquette Balls. Chop up one quart of any cold meat very fine, to which add one pint stale bread. Mix up one egg, mustard, pepper, salt and butter, and pour over the bread and meat ; roll into balls, which must be rolled into the white of an egg, tlien into bread crumbs, and bake a nice brown. This is a nice side-dish for breakfast or tea. — Mrs. S. G. Croquettes. Have some nice pieces of veal or fowl, chopped fine, season with nutmeg, pepper and salt to your taste. Boil one-half pint milk with one small garlic. Thicken with two tablespoonfuls flour, and one tablespoonful butter. Let it remain till tlioroughly done ; stir in the meat and then form the croquettes. Roll in bread crumbs, then the yolk of an egg, then in bread crumbs, and fry a nice brown. — Miss JE. P. Croquettes. Take cold meat or fresh meat, with grated ham, fat and lean, chopped very^fine — add one-half as much stale bread grated, salt, pepper, and nutmeg, one tablespoonful catsup, a lump of butter. Knead all well together — if not soft enough add cream or SAUSAGE CROQUETTES ^MINCE WITH BREAD CRUMBS. 219 gravy. Make in cakes the shape of a pear ; dip them in the yolk of an egg beaten, roll in dried bread crumbs, and fry a light brown. — Miss M. C. L. Sausage Croquettes. 2 pounds of meat. 4 eggs. 1 cup butter. 1 cup milk. Add powdered cracker or stale bread crumbs sufBcient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Koll the balls in cracker dust before frying. — Mrs. H. K. M. Sausage Croquettes. One pound sausage meat, two eggs, well beaten, and bread crumbs well minced. Make the meat into cakes, then roll in the beaten egg, and afterwards in bread crumbs. Fry in pan and serve hot. Cold ham served in the same way is delicious ; mince it very fine. — Mrs. G. Forcemeat Balls. One pound of fresh suet, one ounce ready dressed veal, oi chicken chopped fine, bread crumbs, a little shallot or onion, salt and pepper (white), nutmeg ; parsley and thyme, finely shred. Beat as many eggs, yolks and whites separately, as will make the above ingredients into a moist paste ; roll into small balls, and fry in boiling lard. When of a light brown, take out with a perforated skimmer. Foi'cemeat balls made in this way are remarkably light, but being somewhat greasy, some persons prefer them with less suet and eggs. — Mrs. A. M. J). Mince with Bread Crumbs. Chop up any kind of cold meat very fine, place in a baking dish a layer of bread crumbs, seasoned with lump of butter, black pepper, and salt. 220 MINCE WITH POTATOES HASH. Then a layer of minced meat, and so on with alternate layers, till the dish is filled. Pour over all a cup of rich cream, and be sure to have enough lumps of butter to make it rich. Bake until it is a good brown on top. — Mrs. 0. M. A. Mince with Potatoes. Chop fine any cold meat; parboil enough Irish potatoes to be two-thirds as many as there is chopped meat. Mix all together with one raw egg, one onion, black pepper, and salt. Fry with butter, either in large or small cakes in a pan, the cakes rather larger than sausages. If you have cold ham, it is an advantage to add some of it to the mince ; and the whole is very nice made of cold pickled beef. — Mrs. C. M. A. Pot Pourri. Take any kind of fresh meat chopped fine, and put into a stewpan with a little warm water, pepper and salt, and chopped onion. Cook twenty minutes ; then put into a baking-dish with an equal quantity of bread crumbs, and pour over a cup of sweet cream. Bake to a light broAvn. — Mrs. F. D. Hash. One and one-half teacup of boiling water must be poured into a saucepan, mix one heaping spoonful flour with one table- spoonful cold water, stir it in and boil three minutes. Then add two teaspoonfuls salt, half a small teaspoonful peppei', and butter size of an egg. After removing all tough, gristly pieces from the cold cooked meat, chop it fine with some boiled potatoes. Put them in the dressing, heat through, then serve. It injures meat to cook it again, making it hard and unpalatable. Shoiild you have any cold gravy left, use it ; in that case you will require less butter, salt and pepper. You can serve it with buttered toast Tindemeath, or you may set it into the oven to brown on top, OASSA BOLLS — MOOK TEKBAPIN. 221 or drop eggs into a skillet of boiling salt water, and when cooked, place on top of hash. — Mrs. J". Cassa Rolls. Boil some Irish potatoes until c^uite done, mash them smooth And add an equal quantity of salt meat chopped fine. Mix with this several well beaten eggs, one spoonful butter, some pepper and salt. Bake in little cakes like potato cakes.- — Mrs. F. D, r Ragout Souse. SpKt four feet once, fry with one or two dozen large oysters, a light brown. Lay them in a stewpan over the liquor from the oysters, or some beef or veal gravy ; add one large spoonful butter rolled in flour, one dozen allspice, beaten, one glass red wine, one glass walnut catsup, and pepper. Stew gently until dinner, skimming off any grease. Garnish with hard-boiled eggs. Mace or cloves may be used instead of allspice. — Mrs. B. Breakfast Dish. Take the remnant of any cold meats, either boiled or roasted. Prepare it, as if for chicken salad, iii fine shreds. Mix with potatoes mashed fine, and add two well- beaten eggs. Season with butter, pepper, and other spices if you like. Make it into a loaf and bake it brown, or fry it in cakes if preferred.— J/rs. J. F. G. Mock Terrapin. Mince cold veal very fine, sprinkle with salt and cayenne. Mash the yolks of three hard-boiled eggs, three tablespoonfula cooking wine, three tablespoonfuls cream or milk, a little nut- meg and a little mixed mustard, a large lump of butter with a little flour rubbed in. Let all steam five minutes, and serve hot on toast. A nice relish for breakfast or lunch. — Miss E. S., La. 222 breakfast dish — pillau. Breakfast Dish. One pound pork sausage, one tablespoonful pounded crackers, two well beaten eggs. Work thoroughly together, and make into cakes. These will be i-ather soft, but dropping each one into a plato of pounded or grated cracker will enable you to handle them. Put into a hot frying-jian. No lard is to bo used, but keep the pan covered while frying. — Jifiss E. Baked Hash. Take colS beef or veal, chop the meat very fine, put it in a pan with some water; add salt, pepper, butter and bread crumbs to taste. Season with a little chopped onion, parsley and thyme, all minced fine, half a cup milk or cream with one egg beaten. Grate some crumbs over the top, and bake till brown.— Jfrs. J. H. F. Sandwiches. Grate one quarter pounrl cold ham in a bowl, with one table- spoonful chopped pickle, one teaspoonful mustard, a little black pepper, six dessertspoonfuls- butter ; put in a bowl and stir quickly until a cream. Add the ham and seasoning, mix all together well. Have slices of light bread and spread the mixture on each side of each slice. Cold grated tongue, instead of ham, is very nice spread on the inside of biscuit. Sandwiches. Mince ham and tongue together, and spread between buttered . bread. Add a little French mustard to the mince if liked.^ Mrs. R. PiLLAU. Take cold fresh meat, either chicken or veal, and cut it up quite small after taking off the outer skiu either fat or gristle. Mix it well with some cold rice, then stir this in a batter made calf's head pudding — pig's head puddikq. 223 of two eggs well beateu, aud about one quart milk. Seiison with salt, pepper, aud butter. Bake in a deep dish. — 3Irs. A. B. Calf's Head Pubdinq. Skin the head, take out the brains. Thoroughly wash, then soak the head one night to extract the blood. Put on in cold water and boil five or six liours, or until the bones are ready to drop out. Pick it very fine, taking all the bones out ; then add the liquor in which it was boiled, one tablespoonfvil butter, four eggs well beaten ; one small piece of lemon or pickle ; one onion, if liked ; pepper aud salt Lay the brains all over the top and bake. Bread crumbs are an improvement. The liquor seasoned makes excellent soup. — Miss F. E. Liver Pudding. Take two hog's heads, clean nicely ; two livers, two lights, aud cut all the good part off" half a dozen milts ; half a dozen sweet- breads; half a dozen kidneys, split open. Put all together in a tub of salt and water ; let them soak all night ; take them out next morning, put them in a kettle with two slices of fat pork. Let all boil until done, then take it up and let it cool a little and grind it in a sausage mill, and while grinding, skim some of the grease off of the kettle and pour it into the mill. After it is ground, season with olack pepper, salt, and onions chopped fine, to suit the taste. If it is not rich enough, boil more middling or pork aud mix with the meat ; if stufi"ed, boil again a few minutes. Pig's Head Pudding. Boil head and liver until perfectly done, cut up as for hash. Put it on again in warm water and season highly with butter^ pepper, salt, and a little chopped onion. After well seasoned, put in a baking-dish with one egg beaten 224 POTATO r^Ji; — cKUMJi pie. light. Bake two hours, aud lay over hard-boiled eggs sliced, and strips of pastry across the top. Calf's Head Pudding can be made in the same way. — Mrs Col. S. Potato Pie. ' The remains of cold mutton, either roasted or boiled, cut into nice slices, three hard-boiled eggs, also sliced, and two or three potatoes, seasoning of pepper, salt, and pounded mace. to your taste. All laid alternately in a baking-dish and filled nearly up with any gravy or stock at hand ; cover with a potato crust, full two inches thick, and bake until the potatoes are a nice brown color. If the potatoes are scratched over with a fork, it gives them a pretty, rough appearance. To make the crust, boil and mash the potatoes with a little butter and milk and a small quantity of salt. — 3fi'S. M. P. A Nice Pie. One pound steak, three soft crackers rolled, one small piece of butter, two tablespoonfuls of water, salt and pepper. Bake in a deep pan. — Mrs. JR. Potato Pie. A savory potato pie is made thus : A layer of mashed pota- toes placed in a pie dish and then slices of any cold meat (if chicken or veal, slices of tongue or ham may be added), and herbs, pepper and salt, sprinkled over to taste. Continue these layers alternately till the dish is full ; the potatoes must well cover the top, which should have some butter added, and be brushed over with the yolk of an egg, and put into the oven till done through. A little butter on each layer is needed if the meat is not fat, and it should not be too fat. — Mrs. S. Crumb Pie. Mince any cold meat very finely, season it to taste, and put it into a pie dish ; have some finely grated bread crumbs, with a HAGGIS — BQUAJJ PIE. 225 little salt, popper, and nutmeg; and pour into the dish any gravy that is at hand. Cover over with a thick layer of bread crumbs and put small pieces of butter over top. Place in the oven till a tine brown. Send to the table hot. — Mrs. W. Haggis. Cut cold beef in pieces and mix with mashed potatoes ; fill a baking-dish and season with butter, pepper, and salt. Bake and serve hot. Cold Chicken with Yinegar. Cut up the chicken in fine pieces and crack the bones. Sea- son with salt and pepper ; put it in a deep baking plate with a lump of butter, and one tablespoonful vinegar. Cover it with hot water. Put a plate over it and stew on a stove or over hot embers. Add one heaping teacup chopped celery to the mixture before cooking. — Mrs. A. P. Devilled Cold Chicken. Take the legs and wings of any cold fowl. Dress with pepper, salt, mustard, and butter ; then broil. Giblet Pie. Made as chicken pie, adding livers of chicken or pigeon, which have been boiled in the water left from cooking ; celery and sweet herbs. Season \vith mushroom or walnut catsup. — Mrs. T. Squab Pie. After the squabs are picked and drawn as a large fowl is for roasting, wash them and put them in a saucepan with a close cover. They should be covered with boiling water and boiled slowly till tender, when a little salt and an onion clove should be added. Then take them out, drain and dry, and put in each squab a teaspoonful of butter, a little pepper, salt, minced parsley and thyme. Then put into the cavity of each squab, a hard- 10* 226 BEEF CAKES — RKtiTP'ST EAK AND POTATOES. boiled egg. Lay them iu a large, round, eartheu baking dish, three or four inches deep. Strain over them the liquor in which they were simmered. Add a tablespoonful of butter and a teacup of milk or cream. Sift in two tablespoonfuls of cracker crumbs not browned, a tablespoonful of minced parsley and thyme, and a little salt. Put in a few slips of pastry. Cover with a rich crust and bake. The same i-ecipe will answer for robins, "except that the eggs must be chopped, instead of being placed whole in the cavity of the hivd.— Mrs. JS. T. Beef Cakes. Chop pieces of roast beef very fine. Mix up grated bread crumbs, chopped onions, and parsley ; season with peppei and salt, moisten with a little dripping or catsup. Cold ham or tongue may be added to improve it. Make in broad, flat cakes, and spread a coat of mashed pota toes on the top and bottom of each. Lay a piece of butter on every cake and put it in an oven to brown. Other cold meats may be prepared in the same way for a breakfast dish. — Mrs. D. Fish and Potatoes. Boil salmon or other fish ; mash up boiled Irish potatoes ; chop yolks of hard boiled eggs. Mix all together with butter ; make very hot, and keep it so at table. — Mrs. M. Beefsteak and Potatoes. Cut up in a stewpan, with cold water, and stew till well cooked, the steak yovi will use ; mash some potatoes with creamed butter, pepper and salt. Line a baking dish with it and put in the steak, seasoning with butter, pepper, and salt. Bake a little while. baoon fbaise — macakoni. 237 Bacon Euaise. Take a nice piece of middliug about six inches square, pare off the skin and cut in small square pieces, then fry it. Make a batter of three pints flour, five eggs, one handful parsley, chopped fine. Beat all light and fry with bacon. Serve hot. This will make two dishes. — Mrs. M. D. Italian manner of Cooking Macaroni. One and a half pound macaroni, parboiled with a little salt, and one clove garlic. One pound of beef chopped fine, lean and fat stewed with one pint tomatoes. Alternate layers of macaroni and the stewed beef with grated cheese. Add cayenne pepper, salt, butter, and a little wine. A thick layer of grated cracker crumbs and clieese on top. Serve ^vith a stand of grated Stilton cheese. — Mrs. JR. R. Macaroni. Break into pieces one inch long and put in the dish you wish to fill, filling it only one-third full. Wash well and boil in a covered stewpan until soft and tender, drain off all the water ; cover witli this the bottom of a baking dish. Sprinkle over pepper and salt, grated cracker, bits of butter and grated cheese ; then another layer of macaroni, etc., in the same order. When the dish is filled, pour over fresh milk until all is barely covered. Sift over pounded cracker and set in the oven. If it becomes too brown, sift over more cracker before serving. — Mrs. S. T. Macaroni. Boil one-half pound macaroni in water, with salt, one small onion and two blades mace. Put in one sweetbread, chopped fine, or the same amount of fresh veal, the nice part being taken. Boil till tender before taking it up, drain off the water and add one large spoonful butter, one-half pint milk, a quantity of 228 MACARONI — HOMINY CROQUETTES. grated cheese ; one teaspoonful mustard ; two teaspoonfuls black pepper, one pint skinned tomatoes, salt to the taste ; one egg, beaten up, is a great improvement. Butter a deep disband bake the macaroni a light brown. Have it served with a small bowl of grated cheese, of the best q lality, so that each one may add what they like. — Mrs. M. C. Macaroni. Parboil enough macaroni to make a dish ; lay alternate layers of macaroni, and grated cheese. Season with salt, pepper, and butter ; add three eggs, well beaten, and enough milk to fill a dish. Sprinkle bread crumbs over top and bake. — Mrs. JR. A. Macaroni. To one and one-half poiind macaroni, add one pound beef, choj)ped fine. Make a stew of the beef with one quart water, one clove of garlic, catsup, tomato, or walnut, to suit the taste, one dessertspoonful currant jelly, salt and pepper. Boil the macaroni ; put in a pan a layer of macaroni and a layer of cheese, with plenty of butter, using quarter of a pound of butter for the dish. Then pour the stew over the top, and bake fifteen minutes. — Miss M. B. B. To Boil Hominy. Take two quarts of hominy, wash through several waters until the water is clear ; put it on to boil in a pot half full of water, with a plate turned down in the bottom of the pot to prevent its burning. Boil for six hours — do not stir it ; when done, take off the vessel and set it aside in a cool place. When it is ready to fry, put a little lard in the pan, let it get hot, and mash in the hominy ; then add a little salt. Put it in the pan and pi-ess down ; • let it fry till brown, turning it upside down on the dish. — Mrs. P. W. Hominy Croquettes. To one cup cold boiled hominy, add two teaspoonfuls melted FRTBD HOMENT — SWEETBREAD, MUSHROOM PATES. 229 butter, and stir it well, adding by degrees one cup milk, till all is made in a soft light paste ; adding one well-beaten egg. Roll into oval balls with floured hands ; dip in beaten egg; then roll in cracker crumbs and fry in hot lard. — Mrs. M. Fried Hominy. Warm the boiled hominy; add a piece of butter, a little salt_ half a pint cream, two eggs, and flour enough to stiffen the mixt- ure. Fry like mashed potatoes. — Mrs. E. To Boil Hominy, Soak in hot water the overnight. Next morning wash out in two waters and boil thoroughly. A little milk added to the water whitens and seasons it. — Mrs. W. To Stew, Fry, or Broil Mushrooms. After you have peeled them, sprinkle with salt and pepper and put them in a stewpan with a little water and lump of butter. Let them boil fast for ten minutes and stir in a thick- ening of flour and cream. They may be broiled on a gridiron, and seasoned with butter. Fry them also in butter. The large mushrooms are used for the two latter modes of cooking them. —Mrs. c. a Sweetbread and Mushroom Pat^s. Ten sweetbreads, parboiled, skinned and all the fat removed ; cut into small ])ieces. Add one even teaspoonful salt, one can of French mushrooms. Slice thin, add to juice one teaspoonful salt, one teaspoonful pepper, one saltspoonful powdered mace, lump of butter size of guinea egg. Simmer slowly twenty minutes. Add sweetbreads dredged with one heaping spoonful corn starch, well mixed in the sweetbread. Let it boil up once, stirring to prevent sticking. Serve in puff paste shapes, hot. A little chopped parsley may oe added — Mrs, R. R. 230 TO STEW MUSHROOMS — FONDLE. To Stew Mushrooms. One pint mushroom buttons, three ounces fresh butter, pep- per and salt to taste, lemon juice, one teaspoonful flour, cream or in ilk a little nutmeg. Pare the mushrooms, put them into a basin of water with a little lemon juice. Take them from the water, put into a stew- pan, with the above ingredients. Cover the pan closely and let them stew gently twenty minutes. If the mushrooms are not perfectly tender, stew them five minutes longer ; remove every particle of butter which may be floating on top, and serve. — Mrs. a a Broiled Mushrooms. Cleanse the large mushrooms by wiping with flannel and a little salt. Cut off" stalks and peel the tops; broil them over a clear fire, turning them once. Arrange on a hot dish. Put a small piece of butter on each mushroom, season with pepper and salt; squeeze over them a little lemon juice. Place before the fire, and when the butter is melted, serve quickly. — Mrs. a a Fondle. 2 ounces bvitter. 4 ounces bread crumbs. 8 ounces cheese. 1 cup sweet milk. .3 eggs. Cut the butter and cheese into small pieces and place them iu a large bowl with the bread ; on this pour scalding milk, after wliich add the yolks well beaten, also a little salt. Mix well together, cover and place on the back of the range, fitirring occasionally, till all is dissolved ; when add the whites beaten to a stifi" froth. Place in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve as soon as taken from the stove. Mustard is considered by some an improvement. — Mrs. welsh rahebit fried arples. 231 Welsh Rakebit. Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on the cheese ; season with pepper, salt, and catsup. — Mrs. S. Rice and Egg Pat^s. Mix cold rice with well-beaten eggs, season with pepper, and palt. Then cook like scrambled egg ; don't let the rice b\irn. Tongue and Prunes. Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste. Let it stew until perfectly well cooked. When nearly done, add one lemon. — Miss M. JB. li. To Stew Dried Apples, Peaches, Quinces, or Pears. Take three pounds of dried fruit ; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water ; boil at least three hours. Just be- fore taking from the fire, add two teacups nice brown sugar. Do liot stir, except occasionally, to prevent sticking to the bottom. Try to cook the pieces of fruit separate, except the apples, whicli run through a colander and season with nutmeg. The other fruits need no seasoning.- — Mrs. S. T. Fried Apples. Slice apples without peeling ; cut and fry some thin slices of breakfast bacon until thoroughly done ; remove the slices from the vessel, adding water to the gravy left. Put in apples and fry until done, sweetening to taste. — Mrs. O. B. 232 spiced apples — eggs. Spiced Apples. 8 pounds apples pared. 4 pounds sugar. 1 quart vinegar. 1 ounce stick cinnamon. ^ ounce cloves. Boil the SI gar, vinegar, and spices together ; put in the apples when boiling, and let them remain until tender ; then take them out and put them in a jar ; boil the syrup down, and pour over them. Stewed Prunes. Immediately after breakfast, wash two poixnds prunes in several waters, rubbing them in the hands. Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in* a shallow bowl and set to cool. This amount will make two dishes. Excellent side dish for winter or spring. — Mrs. S. T. EGGS. Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempt- big to make a dish of them. Some persons use Krepp's family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester ; so it is imneces- sary to give them here. A simple mode of testing the sound- ness of an egg, is to put it in water ; and if fresh it will sink to the bottom. boilkd eggs — egg gups, a beeakfast dish, 233 Boiled Eggs. Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in. — Mrs. IS. T, Soft-boiled Eggs. Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the lire, five minutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard. — Mrs. S. T. Scrambled Eggs. Beat four eggs very light. Add a teacup milk, thickened with a teasjjoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly. — Mrs. E. Scrambled Eggs. Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done. — Mrs. B. Eggs for Breakfast. Heat in the oven a common white dish, lai-ge enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break the eggs, one at a time, carefully in a saucer, and slip them in the hot dish. Sprinkle over them pepper and salt, and let them cook four or five minutes. It is a great improvement to allow to every two eggs a tablespoonful of cream, adding it when the eggs are first put in. — Mrs. A. M. D. Egg Cups — A Breakfast Dish, Boil some eggs perfectly hard. Halve them, take out the yolks, Mhicli mix smoothly with some finely chopped or ground ham or fowl, salt and pepper, and a few spoonfuls melted butter •20 234 OMELETTE. or salad oil. Cut a piece oif the bottom of each white half, to make them stand, and fill each with a chopped mixture. Make a sauce of sweet cream, boiled within an inner saucepan, and pour over the eggs. Decorate the edges of the dish with sprigs of curled parsley. — Mrs. A. M. D. Omelette. Break six eggs in a pan, beat them well togetlier, add half a gill of milk, pepper and salt to suit the taste, and a few sprigs of parsley chopped fine. Beat all well together. Have the cooking-pan hot enough to brown the butter. Put in half a tablespoonful of butter. Pour the mixture in the pan or skillet to cook. When sufficiently done, roll with a spoon and turn into the dish. — Miss E. P. Omelette. Boil one pint milk in a shallow vessel. Beat up four eggs very light ; add salt, peppei-, and a little flour, making it of the consistency of paste. Put this into the boiling milk. Have a pan well buttered, into which turn the mixture, and set inside an oven to bake a light brown. Serve immediately. — Mrs. JT. D. Omelette. 6 eggs beaten very light. 2 ounces butter. Salt and jaepper to the taste. Chopped parsley or celery. Fry a light brown in a well buttered pan. Some minced ham oi oystets improve the flavor. — 3frs. li. Omelette. 4 eggs beaten separately. 3 tablespoonfuls cream. Salt and pepper to the taste. —Mrs. G. W. P omelette souffle — german omelette. 236 Omelette Souffle. Six eggs, whites and yolks beaten separately and -v^ery light. Put on the stove a teacup milk with a piece of butter in it the size oi a walnut. When the butter is melted, mix*in one tablespoonful corn starch. Mix this witli the yolks, add salt to the taste, then stir in slowly the whites. Bake in a buttered pudding dish, fifteen minutes, in a quick oven. — Mrs. M. E. L. W\ Mock Omelette. Two cups bread crumbs soaked all night in one and one-half cup milk. Add, next morning, three eggs, whites lightly stirred in ; pepper, one teaspoonful salt. — Mrs. JS. W. Ham Omelette. 1 ounce minced ham. A little pepper. Eggs beaten very light and fried in lard. —MissE. W. Cheese Omelette. 3 eggs beaten to a thick froth. ^ teacup grated cracker. 3 tablespoonfuls grated cheese. Cook in a frying-pan with butter. Some persons add chopped thyme and parsley. — Mrs. P. German Omelette. 3 eggs (yolks and whites beaten separately). Mix thoroughly one-half teacup milk and one teaspoonful of flour. Then add it to the yolks (well beaten) together with a little salt. Pour this mixture into a moderately hot pan, greased with butter. When this is neai"ly done (which will be in about five minutes), add the whites, stiffly frothed and slightly salted, spreading them over the whole surface. Run a knife care- fully around the edges, and turn into a heated dish when done. 236 POACHED EGGS — HAM AND EGGS. It is an improvement to mix one-third of the frothed whites with the yolks before pouring into the pan. — Mrs. M. C. G. Poached Eggs. Let the eggs be perfectly fresh, and the pan at least twc inches deep in boiling water. Break the eggs carefully, just over the water or in a spoon, so that they may be slipped into tha Avater with their shape preserved. Take them up in a large perforated spoon, cover with fresh melted butter and sprinkle with salt — never peppei-, as some persons do not use it, and it mars the appearance of the dish. — Mrs. S. T. Eggs with Toast. i^A Spring Dish.) Gut bread in squares, and toast a light brown. Poach eggs nicely, place each one on a piece of toast. Pour melted butter over them, and serve. — Mrs. S. T. Bumble Eggs. Beat up three eggs with two ounces fresh butter or well washed salt butter. Add a teaspoonful cream or new milk. Put all in a saucepan and stir over the fire five minutes. When it rises up, dish it immediately on toast. — Mrs. S. Ham and Eggs. Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water. Let the pan remain on the fixe, so as to keep the ham gravy liot, that it may cook the eggs nicely when dropj)ed into it. Break the eggs carefuUy, drop them in whole, and do not let them touch each other. Cook a light brown, not allowinj^ the yolks to get hard. Lay an egg on each slice of meat.— Mrs. S. T. HAM AND EGG PUDDING- -STUFFED EGGS. 237 Ham and Egg Pudding. {A Spring Dish.) 6 eggs beaten very light. A light piat of flour. A pint of milk. A small piece of butter. Salt and pepper to the taste. Sprinkle some slices of boiled ham (both fat and lean) with pepper, and lay them across a deep dish that has been greased. Then pour the pudding batter over the bacon and bake quickly. Mrs. V. P. M. Eggs a la Cr^me. Six eggs boiled hard and chopped fine, and stale bread. Put in a dish alternate layers of chopped egg and grated bread. When the dish is full, pour on one pint boiling milk seasoned with salt, pepper, and one tablespoonful butter. Bake a light brown. — Miss iV. Baked Eggs for Dinner. Have ready eight or ten hard-boiled eggs, a cup of light gi'ated bread crumbs, butter, pepper and salt. Place in a buttered pudding dish a layer of sliced eggs, dotted with bits of butter, and sprinkled with salt and pejjper ; next a layer of bread crumbs, and so on to the top, being careful to let the top layer be of bread crumbs. — Mrs. A. M. D. Egg Pie. Take six hard-boiled eggs, slice, season with salt, pepper, and butter, bake in a paste, top and bottom. Stuffed Eggs. Boll six eggs very hard. Peel them, and after having sliced a bit ofl' of each end to make them stand well, cut in halves and extrtict the yolks. Rub up the yolks with a pinch of pepper ftud salt, melted butter, bread crumbs, and finely chopped celery. Fill in the whites nicely, stand on end in the pan, laj -Mrs. D. P. 238 VEGETABLES — TO COOK ASPAflAGUS. VEGETABLES. If possible, use vegetables gathered early in the morning, with the dew on them. It is even better to gather them late the evening before, with the evening dew on them (setting them iE the ice-house or some cool place), than to gather them after the morning sun has grown hot. If you are living in the city, get your vegetables from market as early in the morning as possible. As soon as gathered or brought from market, all vegetableiS should be carefu.lly picked over, washed, placed in fresh water, and set in a cool place till the cook is ready to put them on for dinner. Put them on in water neither cold nor boiling hot. The slow heating that takes place when you put them on in cold water deprives them of their flavor, to some extent, whilst too rapid heating toughens the vegetable fibre. Just before they are thoroughly done and tender, add suffi- cient salt to season them. Do not stir them and mutilate them with a spoon, but turn them into a colander and dr-aiu. Place them in a hot dish and put a large tablespoonful of fresh butter over them. In cooking dried peas and beans, as well as corn, put vip in brine, always soak them the overnight. These vegetables should first be parboiled, whether they are to be used for soup or for side dishes. To Boil Green Peas. Early in the morning, either buy the peas from market or have them gathered in your garden, while tlie dew is on them. Shell and lay in cold water till half an hour before dinner. Then put in boiling water and boil steadily a half houf. Add a little salt, just before taking from the fire. Drain, add a heaping tablespoonful fresh butter and put in a covered dish. — 3frs. S. T. To Cook Asparagus. As soon as you get the asparagus from market or your gar- TO COOK ASPABAGUS — TO FKY ONIONS. 239 den, throw into salt and water, after scraping the outer skin and tying up in bunches. .Put on to boil one hour before din- ner. Afier boiling thirty minutes, drain, cut in pieces half an inch long, and put in the saucepan with enough uiilk to cover them. Just before serving, add one tablespoonful fresh butter, in which one teaspoonful flour has been rubbed. Season with salt and jjepper. — Mrs. S. T. To Cook Aspa/ragus. Wash well, scrape, cut off the tough end, tie up in bunches and put in boiling water with a spoonful of salt. Boil thirty minutes or till tender. Lay it on slices of toast in a dish, pour melted butter over it, and serve hot. — Mrs. P. W. To Boil Beets. Wash them. Do not break or cut the roots. Leave an inch of the tops, so that the color and juice cannot escape. Boil hard for two hours. When tender, slice them, sprinkling over them sugar, then butter and salt to the taste. Sugar is the greatest improvement. — Mrs. S. T. To Bake Onions. Boil six onions in water, or milk and water with a seasoning of pepper and salt. When done enough to mash, take them off, mash them with butter, grate bread crumbs -over them and set them to bake. Or place them whole in the baking dish with butter and bread crumbs. To Cook Onions. Boil till tender, in milk and water. Pour melted butter over them, and serve ; or chop up and stew with a little milk, butter, and salt. To Fry Onions. Wash and slice them. Chop fine, put in a frying-pan and cover with water. Simmer till the water is dried up, then fry 240 TO DKESS KAW ONIONS TO STEW CYMLINGS. brown, with a large slice of fat pork. A.dd pepper and salt. — Mrs.S. T. To Dress Raw Onions. Slice and chop fine, and put in weak salt and water till just before dinner. Then drain oflF and dress with half a teacup vinegar, two tablespoonfuls pepper vinegar, two tablespoon fuls made mustard, two tablespoonfuls white sugar, one tablespoon- ful salt. Lay a large lump of ice on top, and garnish with curled par- sley ; which, eaten after onions, is said to remove the scent from the breath. — Mrs. S. T. Radishes. As soon as taken from the ground, put in cold water. Then put red and white radishes alternately in a dish of fanciful de- sign, ornamenting with curled parsley, in the centre and around the edges. — Mrs. S. T. Celery. Wash carefully and put in cold water to keep crisp till din- ner. Remove all the green, as nothing is so ornamental as the pure white leaves of bleached celery. If the ends of the stalks have been broken, split and curl them. — Mrs. S. T. To Boil Snaps. Early in the morning, string round, tender snaps. Throw into water and set in a cool place, till an hour before dinner, when they must be drained and thrown into a pot where the bacon is boiling. — Mrs. S. T. To Boil Snaps Without Bacon. Prepare as above directed. Boil an hour in hot water, adding a little salt, just before they are done. Drain and serve with pepi^er, fresh butter and a little cream. — Mrs. S. T. To Stew Cymlings {or Squash, as it is sometimes called). Peel and boil till tender. Run through a colander. To a pint TO FRY OTMLTNGS — TO BOIL GEEEN CORN. S54rl of pulp, add one half pint rich milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade. Pepper freely, pour over it, if convenient, half teacup cream, and serve. — Mrs. S. T. • To Fry Cymlings. Steam or boil the cymlings (unpeeled), till tender. When uool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown. — Mrs. S. T. Cymlings Fried with Bacon. Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. Wliile frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like. — Mrs. G. B. Cymling Fritters. After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown. Cymling Pudding. Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt. Put in a buttered deep dish, and bake a light brown. For a change, you might line the dish with thin slices of buttered bread, pour in the cymling batter and put some pieces of butter and grated cracker on top. — Mrs. M. C. C. To Boil Green Corn. Strip oflf the outer shucks, leaving only the thin white ones. Chit oflF the ends. Throw into boiling water. Boil an hour. 21 242 CORN PUDDING OOEN FRITTERS. Strip off the silk with the shuck. Cut from the cob while hot. Sprinkle over salt, add a tablespoonfui fresh butter and serve hot.— Mrs. S. T. Corn Pudding. 1 pint milk. 3 eggs, whites and yolks beaten separately. 3 tablespoonfuls melted butter. 1 dessertspoonful white sugar. 1 heaping teaspoonful cornstarch or flour. 1 teaspoonful salt. 6 ears of corn. With a sharj) knife, slit each row of corn in the centre. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milk, gradually, and last of all the whites. Bake in a hot oveu. As soon as a light brown on top, cover with a buttered paper. Grate cracker or bread crumbs over it and serve. — Mrs. S. T. Corn Pudding. One dozen large ears corn. Cut off the top of the grain , scrape with a knife, so as to get the heart of the grain without the husk. Season with a teacup of cream, a large tablespoonfui but- ter, salt and pepper to the taste. Bake in a dish. — Mrs. Dr. E. Corn Fritters. 3 dozen ears corn 6 eggs, beaten well. 3 tablespoonfuls flour Salt to the taste. Grate the com, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them. — Mrs. Dr. tT. CORN FRrrrEES — BAKED TOMATOES. 24S Com Fritters. 8 large ears of corn, cut three times (not grated). 2 eggs. 1 teacup sweet milk (or more, if the corn is not juicy). 2 teaspoonfuls flour. Salt and pepper to taste. Make the mixture the consistency of a soft batter, and fry in lard or butter. — Mrs. A. TF. Corn Fritters for Breakfast. Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry. — Mrs. A. P. Baked Tomatoes. 1 quart peeled and sliced tomatoes (not scalded). 1 cup sugar. 1 tablespoonful butter. 1 dessertspoonful salt. 1 teaspoonful black pepper. 1 roll of bread. Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits, llien spread another layer of tomato, sugar, etc., ending with the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve. — Mrs. S. T. Saked Tomatoes. Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, crumming up a little light bread 244 STEWED TOMATOES — ROPA VIOA. on them. Spread on top a layer of heavily buttered light bread, and bake. — Mrs. M. C. C. Stewed Tomatoes. Peel and chop tomatoes till you have a quart. Add one tea- cup brown sugar, one teacup butter, one teacup bi'ead crumbs. On^ tablespoonful salt ; one teaspoonful black pepper. Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve. — Mrs. S. T. Stewed Tomatoes. Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of but- tered light bread, cut up very fine. Add a lump of butter, and stew in a saucepan. — Mrs. V. P. M. Tomato Omelette. Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained. — Mrs. I. Q-. Fried Tomatoes. Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After get- ting hot, the skins of the tomatoes may be removed. Sprinkle with salt and pepper, take the tomatoes out, thieken the gra^y with a teacup cream in which a teaspoonful flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot. — Mrs. C. L. T. RoPA YlOA. Select fine ripe tomatoes. Pour boiling water over them 8o TOMATO TOAST — LIMA BEANS. 245 as to remove the skins readily. Put them in a pan of melted butter, with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot. — Mrs. A. D. Tomato Toast. Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream. — Mrs. Dr. G. To DRESS Raw Tomatoes. Slice a plateful large fresh tomatoes. Pour over them a dressing made of the yolk of one egg and olive oil, creamed smoothly together ; salt and pepper to the taste ; one teaspoon- ful prepared mustard, a little vinegar. If you like, you may add sugar. — Mrs. R. L. O. To dress Maw Tomatoes, Peel and cut in thick slices six large I'ipe tomatoes which have been kept on ice. Put a layer into a salad bowl, sprinkle with salt, pepper, and powdered sugar. Put in another layer, and so on, till all the tomatoes are disposed of. Pour over the top a teacup of weak vinegar. Cover the top with ice, and set in the refrigerator ten minutes before serving. — Mrs. S. T. Lima Beans. Shell and throw into cold water. Put in boiling water an hour before dinner ; add some salt ; when tender, drain off the water and add a tablespoonful fresh butter. Beans are seldom cooked enough. — Mrs. S. T. lAma 3eans. Shell and lay in cold water. Boil thoroughly, and then ste"* a little with butter, pepper, salt, and cream. — Mrs. JR. 246 succotash — to boil leis^ potatoes. Succotash. 1 pint shelled Lima beans. 1 qviart green corn, cut from the cob. 1 quart tomatoes, prepared and seasoned as for baking. Boil the corn and beans together tiU done, then drain off the water and pour in a cup of milk, a tablespoonful of butter, and salt to the taste. Let it boil up, and then pour in the tomatoes. Let all simmer an hour. Baked or stewed dishes should have cracker or brown biscuit grated on top, before sending to the t&hh.— Mrs. S. T. To Fry Cucumbers. Peel, cut lengthwise in thick slices and lay in water till just before dinner. Wipe dry, sprinkle with pepper and salt, dip in beaten egg, sift over pounded cracker and fry with the cover on till Hght brown. Prepare exactly as egg-plant. — Mrs. 8. T. To Dress Cucumbers Raw. Gather early in the morning, peel, lay in cold water till just before dinner. Then drain, slice as thin as possible into ice water, which drain and then fill a dish with alternate layers of sliced cucumber and thinly sliced white onion, sprinkled with salt and pepper. Pour a cup of weak vinegar over it and lay a lump of ice on top. — Mrs. S. T. Okra. Boil young okra till tender, in salt and water. Drain, add half a teacup of ci'eam, and a heaping tablespoonful butter. Let it boil up, turn it out in a dish, sprinkle salt and pepper over it and serve hot. To Boil Irish Potatoes. - Old potatoes must be nicely peeled and dropped in boiling water, covered with a lid and boiled hard half an hour. Then drain off the water and set by the fire. This makes them mealy. — Mrs. S. T. okeamed potatobs potato hash. 247 Creamed Potatoes. Peel and boil white mealy potatoes, till perfectly done. Take out one at a time from the saucepan, which must be left on the fire. With a large spoon, masli perfectly fine ; add salt, a heaping tablespoonful butter and a teacup rich milk. Stir rapidly ten or fifteen minutes and send hot to the table. It is much lighter when well creamed and beaten. — Mrs. S. T. Potato Snow. Peel and boil in a saucepan, six large mealy white potatoes. Add a little salt to the water. Take them out one by one, leaving the saucepan on the tire. Rub through a sieve into a deep dish, letting it fall in a mound. Do not touch with a spoon or the hand. Have a sauce-boat of melted butter to serve with it at table. — Jlfrs. S. T. Irish Potato Chips. Shave the raw potatoes with a cabbage cutter. Drop the pieces, one at a time, into boiling lard, and fry a rich brown. Sprinkle a little salt over them. — Mrs. R. L. O. To Fry Sliced Potatoes. Peel and slice thin. Dry well in a cloth. Fry in lard, stir- ring till crisp. Take up and lay on a sieve to drain. Sprinkle a little salt over them. — Mrs. K. Potato Cakes. Mash potatoes, just boiled. Add salt, pepper, butter, and cream, make into cakes, and fry brown on both sides. — Mrs. P. w. Potato Pudding. May be made by putting potatoes prepared exactly as above directed, in a pudding dish, and baking. — Mrs. S. T. Potato Ha.sh. Cut cold boiled potatoes in slices. Put in a pan with boiling 248 TO BOIL SWEET POTATOES — TO STEW EGG-PLANTS. water, adding pepper, salt, and butter. Stew till thick, and serve. — Mrs. Dr. G. To Boil Sweet Potatoes. Boil large, SQiooth potatoes till quite done. Peel and slice lengthwise. Pour melted butter over them. Some })ersons like a dressing of pepper, salt, butter, and cream. Others prefer butter, sifted sugar, and grated nutmeg. To Fky Sweet Potatoes. Parboil and cut in thick slices, spi'inkling over them pepper, salt, and sugar. Fry with a sKce of fat pork. Take from the pan, sift over them pounded cracker, and serve. — Mrs. S. T. To Cook Inferior Sweet Potatoes. Boil till nearly done. Cut in thick slices ; put a layer in the bottom of a baking dish. Put pepper, salt, sugar, bits of but- ter^ and a teaspoonful vinegar on this layer, and so on till the dish is filled, leaving a layer of seasoning for the top. Pour over it a teacup rich milk. Put a tin plate on top and bake a few minutes. Put grated cracker, on top. — Mrs. S. T. To Dress Yams. Steam them till done, peel and slice them. Put in a buttered baking-dish a layer of yam, on which put sugar and some lumps of butter. Fill up the dish in this way, and when full, pour over it milk or cream, and bake brown. — Mrs. Dr. P. C To Stew Egg-plants. Put them on whole in a plenty of water, and let them simmer till tender. Then take off the skin and divide them. Mash them well in a deep dish, adding a large spoonful butter and some grated bread crumbs. Grate bread crumbs on top, and brown it. Purpli egg-plants are best. — Mrs. M, TO FEY EGG-PLANT — TO FEY PAB8NIPS. 249 To Fry Egg-plant. Cut the egg-plant in thick slices, carefully paring each piece. Throw it in salt and water, and let it remain there several hours. Take from the water, drain and wipe. Then butter the slices of egg-plant, dip in beaten egg, then in grated cracker, and fry a light brown. Pepper, grate more cracker over them, and serve. — Mrs. S. T. Egg-plant Pudding. Quarter the egg-plant and lay it in salt and water the over- night, to extract the bitterness. The next day, parboil, peel and chop fine, and add bread crumbs (one teacup to a pint of egg-plant), eggs (two to a pint of egg-plant), salt, pepper, and butter to taste ; enough milk to make a good batter. Bake in an earthen dish twenty miniitiss. — Mrs. JR. L. 0. To Bake Egg-plant. Parboil the egg-plant. Take out the meat and mix it with butter, pepper, salt, and bread crumbs. Fill the hulls with this mixture and bake a dark brown. Cucumbers may be prepared by the same recipe. Burr Artichokes. Strip off the coarse outer leaves, cut the stalk, and lay several hours in cold water. Then put in boiling water, with their leaves downward. Keep covered with a plate. Boil steadily two or three hours. Serve with butter, pepper, salt, mustard, and vinegar. — Mrs. M. To Stew Parsnips. Peel and sKce parsnips. Boil them in a covered vessel with slices of nice pork, until done, adding salt and pepper to taste. —Mrs. G.B. To Fry Parsnips. Peel and parboil the parsnips. SUce lengthwise, and fry with fat pork, sprinkling over them salt, pepper, and sugai. Grate 250 TO COOK PAK8NIP8 — TO FKY SALSIFY. bread crumbs over it and serve. Salsify may be cooked the same way. — Mrs. S. T. To Cook Parsnips. Boil the parsnips till thoroughly done. Serve with salt, pep- per, butter, and cream; or mash the parsnips, mix with an egg batter, and season as before. To Cook Salsify. Wash, trim, scrape the roots and cut them up fine. Boil till tender, mash and season with pepper, salt, bread crumbs, but- ter, and milk. Put in a dish, and bake brown. — Mrs. A. P. To Stew Salsify. Scrape and throw at once in water to prevent from turning dark. Boil till tender in a closely covered vessel. Drain off the water and cut the salsify in pieces half an inch long. Throw in a saucepan with 1 teacup vinegar. 1 teacup water. 1 tablespoonful sugar. 1 tablespoonful butter. Salt and pepper to taste. Just before serving, add the yolk of an egg, beaten up and mixed with a little water. The seasoning above given is for one quart salsify. — Mrs. iS. T. Another Way to Stew Salsify. Prepare the salsify exactly as in the foregoing recipe. Boil till tender, drain and cut in pieces, half an inch long, and then stew in milk. Just before serving, add a tablespoonful of but- ter, rolled in a teaspoonful flour. Let it boil up once. Pepper and salt it, grate cracker over it and serve. — 3frs. S. T. To Fry Salsify. Prepare as for stewing. When perfectly tender, run through a colander. Add grated cracker, two eggs, well beaten, ont, TO BOIL CABBAGE WITH BAOON — WARM SLAW. 251 tablespoonful vinegar, one tablespoonful butter, one teaspoon- ful salt, one teaspoonful sugar, a little pepper. Make into oval cakes, roll in grated cracker, and fry a light brown. — Mrs. S. T. To Boil Cabbage with Bacon. Quarter a head of hard white cabbage, examine for insects, lay in salt and water several hours. An hour before dinner, drain and put in a pot in which bacon has been boiling — a pod of red pepper boiled with it will make it more wholesome and improve the flavor of both bacon and cabbage. — Mrs. S. T. Cabbage Boiled without Bacon. Prepare exactly as directed in the foregoing recipe. "" Boil an hour in a large pot of boiling water. Drain, chop fine, add a tablespoonful butter, the same of cream, the same of pepper-viaegar, and salt and pepper to your taste. — Mrs. S. T. Cabbage Pudding. Boil nice, hard, white cabbage with good bacon. When thoroughly done, chop fine and add a large lump ot butter, one teacup rich milk, three eggs beaten light, two tea- spoonfuls mixed mustard ; pepper and salt to the taste. Pour in a buttered deep dish ; put on top dusted pepper, bits of fresh butter, and grated cracker or stale bread. Bake a light brown.— ilfrs. M. G. G. Gabhage Pudding. Boil the cabbage till tender, chop fine and add four eggs, well beaten, one pound bread crumbs, one teacup melted butter, milk enough to make it as thick as mush, salt and pepper to the taste. Bake in a dish till the eggs and milk are cooked. — Mrs. McD. Warm Slaw. Cut the cabbage very fine and sprinkle over it a tablespoon- ful flour. Put a piece of butter, the size of an egg, in the oven 252 WARM SLAW — SPmAOH. to melt. Salt and pepper the cabbage and put it in the oven with the butter. Mix half a teacup of cream with the same quantity of vinegar, pour it over the cabbage and heat thorough- ly.— iffrs. S. G. Warm Slaw. Cut the cabbage (hard red is best) as for cold slaw. Put in a saucepan one-quarter pound butter, two gills water, three gills vinegar, one teaspoonful salt, and a little cayenne pepper. If you like, add a garlic, minced fine. When this mixture has come to a boil, pour it boiling hot over the cabbage, and cover it five or ten minutes, when it will be ready for use. Warm Slaw. Wash the cabbage, cut fine and put on the fire with enough water to keep it from burning. When sufficiently tender, have ready a dressing made of vine- gar, pepper, salt, mustai-d, a spoonful of butter rolled in flour, and beaten eggs, all thoroughly mixed. Stir this quickly in the cabbage and let it boil up. — Jfrs. Col. W. Fried Cabbage. Reserve some cabbage from dinner. Set it away till next morning. Chop fine, season with pepper and salt, and fry brown with a slice of fat bacon. Cauliflower. Remove the outside leaves. Cut in four parts, tie them to- gether, put in boiling water and let them simmer till the stalk is thoroughly tender, keeping it covered with water, and remov- ing the scum. Boil two hours, drain well and serve witji melt- ed butter. You may cook broccoli by the same recipe, except that you cut it in two pieces instead of four. — Mrs. M. Spinach. Pick and soaK several hours in cold water. Drain and shake TURNIP SALAD— RESIPEE FOR CUKIN KON-FEEL PEES. 253 each bunch. Throw in boiUng water and boil till tender. Take up with a perforated skimmer. Put in a saucepan with a heap- ing tablespoonful butter ; pepper and salt to taste. Stir in three hard-boiled eggs, chopped up. Let it simmer, stirring frequent- ly. Put in a deep dish and cover with nicely poached eggs, buttered, peppered, and salted. Sea-kale may be prepared by the same recipe. — il/rs. S. T. Turnip Salad. Pick early in the morning. Wash one peck and put in cold water. Have ready a pot of boiling water in which a piece of bacon has boiled several hours, and the amount of water become much reduced. Take out the bacon, put in the salad, put the bacon back on top of the salad, and boil till very tender. Dip from the pot with a perforated skimmer, lay in a deep dish, skim the fat from the liquor and pour over the salad. Cover with nicely poached eggs. Cover and send to the table hot. Any other kind of salad might be cooked by this recipe. — Mrs. S. T. Turnips. Boil and mash through a colander. Season with a cup cream, spoonful butter, pepper, and salt, and stew quite dry. Then you may bake them. — Mrs. Col. W. To Stew Turnips. Peel five or six turnips and put on to boil, adding a little salt to the water. When thoroughly done, mash fine through a colander, season with a teacup of cream, or milk, a tablespoonful butter, red and black pepper, and a little more salt, if needed. Stew two or three minutes. Cabbage prepared the same way is very nice. — Mrs. C. M. A. Resipee for cukin kon-feel Pees. Gether your pees 'bout sun-down. The folrin day, 'bout leven o'clock, gowge out your pees with your thum nale, like 254 OOKNFIELD OB BLACK EYE PEAS — COEN PUT IN BRINE. gowgin out a man's eye-ball at a kote house. Rense your pees, parbile them, then fry 'em with som several slices uv streeki middlin, incouragin uv the gravy to seep out and intermarry with your pees. When modritly brov/n, but not scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with raw tomarfcers sprinkled with a little brown shugar and the immortal dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your genral helth uv mind and body. It fattens you up, makes you sassy, goes throo and throo your very soul. But why don't you eat ? Eat on. By Jings. Eat. Stop ! Never, while thar is a pee in the dish. — Mozis Addwms. Cornfield or Black Eye Peas. Shell early in the morning, throw into water till an hour before dinner, when put into boiling water, covering close while cooking. Add a little salt, just before taking from the fire. Drain and serve with a large spoonful fresh butter, or put in a pan with a slice of fat meat, and simmer a few minutes. Dried peas must be soaked ovei'night, and cooked twice as long as fresh.— JIfrs. S. T. To Boil Dried Peas. Soak in boiling water the night before. Then next day par- boil and drain. Put in fx-esh water with a piece of middling or ham, and boil till tender. — Mrs. Col. W. To Boil Dried Lima, or other Beans. Soak overnight. Next morning, soak in fresh water till two hours before dinner, when boil steadily in a covered saucepan two hours. Drain and add a large spoonful fresh butter, and a Uttle salt.— J/r«. S. T. Corn Put up in Brine. Late as possible in the fall prepare tender roasting oars for winter use. Strip off the outer shuck, leaving the inner, silky ones next to the grain. Have ready a nice clean wooden firkin PT0KLE8 AND CATSUPS. 255 or tub, properly scalded and sunned. Sprinkle salt over the bottom. Pack closely with corn. Wash a large flat root and lay on the top, when nearly full. Pour strong brine over the corn, covering it well. The day before using, strip off the shuck and silk, place in a bucket of cold water (renewing the water once, or twice), and let it stand till ready to use it. Tw» ears soaked thus, and shaved into a pot of soup with other veg etables, will impart a delicious flavor. — Mrs. S. T. PICKLES AND CATSUPS. For pickles and catsups, use the best cider vinegar, it being not only more wholesome than other kinds of vinegar, but the only sort that will keep pickles or catsup for any length of time. In making catsup, or in scalding pickles in vinegar, if a brass kettle is used, it must be scoured with sand and ashes, washed and wiped dry, and then scoured with vinegar and salt. By sttendingto these directions, the brass kettle maybe safely used — ^though the pickles or catsup must be poured from it the instant it is taken from the fire, or they^will canker. In making pickles, it is a good rule to allow two pounds of sugar to each gallon of vinegar for sour pickle, though a larger proportion must be allowed for sweet pickle. Vinegar for pickling should be spiced and set to sun from spring to autumn. Never put pickle in a jar that has been used for butter or lard. Examine often to see if the pickle is well covered with vinegar, and if any of it has turned soft, remove it. Keep it in a dry, airy closet, and be careful not to let it freeze. Pickle is generally considered best when from six months to a year old. Some housekeepers use the same vine- gar (with a slight addition) from year to year, by draining the pickle as they take it out of the jar. 256 PICKLE VINEGAE — VINEGAR FOB PICKLES. Pickle ViiraiaAR. 2 gallons cider vinegar. 4 ounces white pepper, beaten. 4 ounces whole allspice. 4 ounces mustard-seed. 2 ounces ground mustard. 2 ounces of mace. 2 ounces of turmeric. 2 ounces of white ginger. 2 ounces of garlic. 2 ounces of horseradish. 2 gills of celery-seed. 2 sliced lemons. 5 pounds of sugar. This ought to be prepared several months before using, and always kept on hand ready for use. — Mrs. S. T. Pickle Vinega/r. 2 gallons vinegar. 1 pint black mustard-seed. 4 ounces ginger. 3 ounces allspice. 1 oiince cloves. 4 ounces whole black pepper. , 1 oiince celery-seed. 3 pounds brown sugar. 2 handfuls scraped horseradish. 1 handful garlic. 3 sliced lemons. Make in May, and sun all summer. — Mrs. D. M. Vinegar for Pickles. 2 gallons vinegar. 1 cup bruised ginger, 1 cup black mustard-seed. YELLOW PICBXE VINEGAB. 25? 1 cup garKc. ^ cup black pepper. 1 cup celery-seed. •^ cup of mace. ^ cup of cloves. ^ cup of turmeric. 2 pounds brown sugar. 1 pod red pepper. 1 handful horseradish. — Mrs. P. TPI Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or anything to be put into the spiced vinegar, must be previously boiled tender in strong vinegar and salt — well pressed out — and then put into the pickle vinegar, will soon be ready for use. — Mrs. J'. JT. C. Yellow Pickle Yinegar. 2 gallons of pure cider vinegar. 1 pint black mustard-seed. 1 pint white mustard-seed. 2 ounces ground mustard. 4 ounces white ginger. 3 ounces pepper. 3 ounces allspice. 1 ounce mace. 1 ounce cloves. 2 ounces turmeric. 1 large handful horseradish. 1 handful garlic. 1 spoonful salt. 1 gill celery-seed. 6 lemons. 5 pounds sugar. The liquid should be mixed in the spring, and set in tbe sun —Mrs. T. M. a 22 258 ingkedient8 to one gaixon gkeen pickle. Ingredients to One Gallon Green Pickle. 3 pounds of sugar. ^ ounce of mace, full weight, and beaten. ^ ounce of black pepper, full weight, and beaten. 1 ounce ginger, light weight, and beaten. •^ ounce allspice, light weight. ■^ ounce cloves, light weight. ^ tablespoonful salt, light weight. •^ ounce celery-seed, light weight. 2\ ounces ciauamon, beaten. — 3frs. Dr. P. C. Preparing Pickles. Vegetables for pickle should be kept in cold and strong brine till they turn yellow : then put vine-leaves in the bottom of the kettle, then a layer of vegetables and a layer of leaves till full. Pour on them, boiling salt and water and let them boil until a bright green. Take them, while hot, and place in weak vine- gar for a whole week. Then add them to the spiced vinegar. Afterwards rub on them a little turmeiic. Prepare the spiced vinegar in May, and expose to the sun every day for sonie time. —Mrs. R. Yellow Pickle. 2 gallons vinegar. 2 pounds sugar. 1 ounce turmeri 3 ounces allspice 1 ounce cloves. 1 ounce mace. 1 pint mustard-seed. 2 tablespoonfuls celery-seed. Pound all together and stir into the hot cider vinegar for several minutes. Prepare your vegetables by quartering the cabbage and scalding them in brine ; cover them and leave until YELLOW PICKLE. 259 cold ; squeeze dry and hang in the sun : when bleached, throw in plain vinegar, then into the spiced vinegar. — Mrs. P. Yellow Pickle. 2^ gallons vinegar. 7 pounds sugar. 1 pound white mustard-seed. 1 bottle mustard. 1 pound white ginger. \ pound white pepper. \ pound turmeric. 2 ounces nutmeg. 2 ounces allspice. 2 ounces cloves. 2 ounces celery-seed. Pound them all before putting in the vinegar, add one pound scraped horseradish, half-dozen lemons sliced. Scald two dozen onions, sprinkle them with salt, and let them stand a day ; drain off the water and wash well with the vine- gar. Add them to your spiced vinegar. Cut your cabbage and scald them in strong salt water till you can run a straw through them ; drain them for a day and put into plain vine- gar for two weeks ; let them drain again a day or two before putting into the prepared vinegar. Put two tablespoonfuls turmeric in the plain vinegar to turn the cabbage yellow. — Mrs. J.T.A. Yellow Pickle. One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it twenty-four hours; squeeze out and put in a kettle with half a dozen onions chopped, cover with vinegar, add one ounce turmeric, and boil one hour. Then add : 2 pounds brown sugar. \ ounce mace. \ ounce allspice. \ ounce cloves. 260 YELLOW PICKLE YELLOW PICKLED CABBAGE. 4 tablespoonfuls mixed mustard. 1 teacup black peppercorn, 4 tablespoonfuls ground ginger, 2 tablespoonfuls celerj-seed. Boil till clear. — Mrs. S. B. Yellow Pickle. 2 gallons cider vinegar. 4 ounces beaten white pepper. 4 ounces whole allspice. 4 ounces white mustard-seed. 4 ounces black mustard-seed. 2 ounces mace. 2 ounces turmeric. 2 ounces white ginger. 2 ounces gi-ound mustard. 3 ounces garlic. 3 ounces horseradish. 2 gills celery-seed. 4 sliced lemons. 6 pounds brown sugar. Should be prepared months before using. Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them ; then must be dried in the sun. Shake all the salt out when dry, and soak in plain vinegar, with a little turmeric sprinkled on each layer of cabbage. After ten days, drain them and put in the spiced vinegar. — Mrs. S. T. Yellow Pickled Cabbage. 1 ounce turmeric. 1 gill black pepper. 1 gill celery-seed. A. few cloves, A few pieces of ginger. A QUICK WAT TO MAKE YELLOW FICEIE. 261 4 tablespoonfnls made mustard. ^ ounce mace. 2 pounds sugar. 1 tablespoonful allspice. Take one peck of quartered cabbage ; slice them and put a layer of cabbage and one of salt ; let it remain over night. In the morning squeeze them and put on the fire with four chopped onions, and cover with vinegar ; boil for an hour, then add the spices mentioned above, and let it boil an hour longer ; when cold it is ready for use. — Mrs. TF] S. M. A QUICK WAY TO MAKE YeLLOW PiCKLE. Two gallons chopped cabbage, sprinkle one handful salt through it, and let stand over night. Squeeze it out dry and put into a kettle. Add one ounce of celery-seed, one ounce of turmeric, one quarter-pound of mustard-seed, (black and white mixed), five pounds brown sugar, with vinegar enough to cover the whole well. Boil until the cabbage is tender. Put it in stone jars and keep it closely covered. It is fit for use the day after it is made. — Mrs. J. C. W. Yellow Pickle. 2 ounces black mustard-seed. 2 ounces white mustard-seed. 2 ounces celery-seed. 1 ounce coriander. 1 ounce white pepper. 1 ounce green ginger. 2 ounces turmeric. 1 pound brown sugar. Put these in one and one-half gallons best cider vinegar, and set in the sun. This can be prepared during the winter, if you choose. Quarter your cabbages (small heads about the size of a large apple are best), and put in a tub. Make a strong brine, 262 CABBAGE PIOBXE FOR PRESENT USE. boil and pour over while hot. Let them stand twenty-four hours and then repeat. On the third day spread them on a board or table, salt them slightly, and let them stand in the hot sun four days, taking care that no dew shall fall on them. Put iu ajar, and pour on your prepared vinegar boiling hot. This pickle will not be ready for the table till it has softened and absorbed the vinegar, Yovi can judge of this by your taste. To make quick pickle by this recipe, you simply salt your cabbage for one night, pouring off in the morning the water drawn out by the salt. Then put in the kettle with the spices and vinegar, and boil until a straw will go through. — Mrs. tT. B. D. Cabbage Pickle for Present Use. Boil the cabbage in salt and water till tender ; lay them on dishes, drain or press them in a towel. Boil together two gallons strong vinegar. 1 pint white mustard-seed. 4 ounces ginger. 3 ounces black pepper. 3 ounces allspice. 1 ounce mace. 1 ounce cloves. 1 ounce turmeric. 1 lai-ge handful horseradish. 1 large handful garlic. 1 ounce celery-seed. 2 pounds brown sugar. Pour it over the cabbage boiling hot. If you have no garlic, use one pint onions chopped fine. — Mrs. S. Cut Cabbage Pickle. Fill the jar with cut cabbage. To every gallon of cabbage put one handful horseradish. 3 tablespoonfuls black pepper. \ tablespoonful red pepper. CHOPPED CABBAGE PICKLE. 3 tablespoonfuls coriander -seed, 3 tablespoonfuls celery -seed. 2 tablespoonfuls mace. 2 tablespoonfuls allspice. 1 dozen cloves. 1^ teacup made mustard. 4 tablespoonfuls white mustard-seed. 1 pound sugar. 4 or 6 sliced onions. Salt your cabbage first as for slaw, and let it stand two or Ibree hours. Put in a porcelain kettle and cover with weak vinegar ; put turmeric enough to color, boil it till tender, then drain dflf'the weak vinegar, and cover it with strong cider vine- gar, and mix the spices well through it ; add three or more tablespoonfuls turmeric, and boil the whole fifteen minutes very hard. When cold, it is ready for use. — Mrs. S. M. Chopped Cabbage Pickle. Cut the cabbage as for slaw, pour over it enough boiling orine to cover it. Chop and scald a few onions in the same way, cover both, and leave twenty-four hours ; then squeeze in a cloth until free from brine. If it should taste very salt, soak in clear water for a few hours and squeeze again. Loosen and mix the cabbage and onions thoroughly. To one-half gallon cabbage put : 1 small cut onion. 1 pound brown sugar. 1 small box mustard. ^ pound white mustard-seed. 1 small cup grated horseradish. ^ ounce mace. 1 tablespoonful ground black pepper. 2 ounces celery-seed. 1 ounce turmeric. Chopped celery and nasturtiums, if they can be had. Mix £04 GEBEN PICKLE. all, and cover with^cold vinegar. If necessary, add more vine- gar after it has stood awhile. — Mrs. G. N. Green Pickle. Put the pickles in a strong brine, strong enough to bear an egg. Three weeks is long enough for them to remain in brine, if you wish to make your pickle early in the fall ; but they will keep several months, indeed all the winter, by having them always well covered with the brine. When ready to make your pickle, drain off every drop of brine, and pour boiling water over the pickles. Repeat this for three mornings in succession. Then pour off this last water, and soak the pickles two days in cold water, changing the water each morning. Next, pouring off this water, scald the pickles three mornings in weak vinegar, weakening the vinegar by putting two quarts of water to one of vinegar. This is the time for gx-eening the pickles, by putting in the jar or keg a layer of pickle, then sprinkling in a little powdered alum, and so on, till the vessel is filled ; then pouring on the weakened vinegar. Only use the alum the first morning ; but the other mornings pour off the vinegar and pour on a fresh quantity. All this is necessary, if you wish to have pickle perfectly free from the brine, and in a condition to keep. Fill your jars with the pickle thus prepared, and pour over them the best of vin- egar, after seasoning it and letting it boil a few minutes. Sea- soning to one gallon vinegar : 3 pounds brown sugar. 1 tablespoonful allspice. 1 tablespoonful of cinnamon. 1 tablespoonful of ginger. 1 tablespoonful of black pepper, aU pounded. 20 drops oil of cloves, or 3 ounces of cloves. 1 ounce celery-seed. 1 pod red pepper. 2 tablespoonfuls grated horseradish. — Mrs. C GBEBN FIOKLES. 265 €hreen JPichles. Put the pickle in strong Inine for two days ; then boil the brine and pour it over them hot. Repeat this twice. Then pour over them boiling vinegar and water mixed, three succes- sive times, at intervals of two days. For a three-gallon jar take : 1 teacup black pepper. 1 teacup allspice. ^ teacup of ginger. ^ teacup of mace. ^ teacup of cloves, all beaten, but not fine. 2 heads of cabbage chopped fine. 2 teacups horseradish. 8 onions chopped fine. 1 quart mustard seed. Take half of the beaten spices and mix with the latter ingre- dients, also three cups of brown sugar ; stuff the mangoes with this. Add the rest to the vinegar with five poimds of sugar, and pour on the pickle hot. This makes very superior pickle. — Miss S. S. V. Green Pichle [3 gaUo7is'\. 2 ounces mace. ^ pound ginger, scalded and sliced. 2 ounces cloves. 2 ounces cinnamon. 2 ounces long pepper. 2 ounces black pepper. 2 ounces allspice. 1 ounce nutmeg. \ pound horseradish scraped, sliced, but not driea. 1 ounce turmeric. 4 ounces black mustard-seed. 1 ounce coriander-seed. 23 260 CU0UMBEE8 OR OTHER SMALL PICKLES. 2 ounces garlic, or onion. 2 pounds brown sugar. Prepare the cucumbers as follows : gather cucumbers, snaps, etc., and put them in a large stone jar, pouring over them a strong brine which has beeji boiled and skimmed — hot, but not boiling ; cover with an old table-cloth to keep the steam in. Let them stand about a week, then take and soak twenty-four hours in cold water. Next put them in a large kettle lined with grape leaves, and fill, covering with weak vinegar. Sprin- kle in a dessertspoonful of powdered alum, and cover with grape leaves, setting on the stove until a beautiful bright green. Put in a jar and pour this vinegar over them and let them stand until next day ; then dry the pickles with a cloth, and have ready the jar, putting in a layer of the pickles with a layer of the seasoning before mentioned ; fill with strong cider vinegar. Tie up closely, and keep in a warm, dry place. The . spices must be bruised or beaten tolerately fine before putting with pickles ; and a little salad oil added is an improve- ment. — Mrs. P. Mc O. Cucumbers or other small Pickles. 2 gallons vinegar. 3 tablespoonfuls ginger. 2 tablespoonfuls celery-seed. 1 tablespoonful cinnamon. 2 tablespoonfuls turmeric. 1 tablespoonful horseradish. 1 tablespoonful garlic. 2 tablespoonfuls pepper. 1 teaspoonful cloves. 1 teaspoonful of mace. 1 teaspoonful of allspice ; all the spices miist be pulverized. Add the garlic and horseradish when cold. Add two pounds sugar, which must be boiled in the vinegar and poured over the spices. One teaspoonful red pepper will improve it. Boil the PIOKLED OUOUMBBBS CUCUMBER PICKLE. 267 vegetiibles in plain vinegar before putting in the spiced vine- gar. Gherkins and snaps are made in the same way as cucumbors- —Mrs. S. Pickled Cucumbers. ^ gallon vinegar. 3 pounds brown sugar. 2 tablespoonfuls cloves. 2 tablespoonfuls allspice. 2 tablespoonfuls mustard. 2 tablespoonfuls celery. 1 tablespoonful white ginger. 1 tablespoonful cinnamon. 1 tablespoonful black pepper. 2 pods green pepper. 4 lemons sliced. A little horseradish. 12 onions, and as many cucumbers as the vinegar will weli cover. Boil all together until the cucumbers are tender, and they will be ready for use in a week or so. To green the fruit : line your brass kettle with grape-leaves, and then pour weak vine- gar on the cucumbers, cover with leaves, and boil a little while, —Mrs. E. I. Cucumber Pickle. 2 gallons good vinegar. 1 cup bruised ginger. 1 cup mustard-seed. 1 cup garlic. 2 onions chopped fine. ■^ teacup black pepper. 1 teacup celery -seed. ■J ounce mace. •^ ounce cloves. •J ounce turmeric. 268 BOILED CUCUMBEE PICKLE PICKLED 0UCUMBEB8. 1 pod red pepper. 1 handful horseradish. 3 pounds brown sugar. After greening the cucumbers, put them in plain vinegar for a few days. Then boil the spices in one gallon of the vinegar, and pom- it over the pickle boiling hot. Do this twice ; it will be ready for use in a week. — Mrs. P. W. Boiled Cucumber Yiokle. Take fresh cucumbers (size for eating), put them in brine for a few days; take them out, and put them in vinegar to soak for two days. Then wipe them dry, cut them in pieces one inch thick. Make a seasoning of a mixture of allspice, cloves, mace, niitmeg, and whole black pepper, about two ounces to seventy- five cucumbers. Add celery-seed, and onion chopped fine. Take a large stone jar, put a layer of cucumber and a layer of the mixture, with plenty of brown sugar (about eight pounds to a large jar). In this way fill the jar, then cover it with strong vinegar : tie the mouth up securely, put the jar in a pot of cold water, and boil until the cucumber is tender, and they will be ready for use in a few days. — Mis. C. C. McP. Pickled Cucumbers. Put them in a wooden or stone vessel, pour over strong salt and wa ter boiling hot, put a weight on to keep them under the pickle. After three days, pour it ofi", boil, and turn it over again r let stand three days again ; then take them out and let them he one night in plain cold water; next day put them over the fire, but do not let them boil, allowing one tablespoonful alum to one gallon vinegar ; mace, cinnamon, peppercorns, white and black mustard-seed and grated horseradish, one tablespoonful each to every gallon vinegar, and one teaspoon- ful turmeric, and two and one-half pounds sugar. Fold a double piece of linen, and a soft, thick brown paper, and tie the II SWEET OUOUMBER PICKLE — GKEEN TOMATO PICKLE. 269 jars tight ; throw in the vinegar and keep in a dry place. A bladder and linen cloth are nice to be over the pots. — Mrs. G. P. Sweet Cugumbbr Pickle. Slice cucumbers and soak in brine a week ; then soak in salt water until the salt is extracted sufficiently. BoU in strong alum water half an hour, then in ginger tea half an hour. Make a syrup of one quart good vinegar, one pint water, three pounds sugar, to four pounds cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in the cucumbers and boil till the syrup is thick enough. Add some sliced ginger. — Mrs. S. M. Cucumber Sweet Pickle, First lay the cucumbers in salt and water for one week or ten days ; next cut them in slices quarter of an inch thick. Then soak out the salt and boil them in alum water half an hour, and afterwards in ginger tea for one hour. Then make a syriip of one pint water, one quart vinegar, three pounds sugar to every four pounds cucumbers. Flavor with cloves, mace, and cinna- mon. Boil all together until the syrup is sufficiently thickened. —Mrs. A. G. To Pickle Ripe Cucumbers. Take them yellow, but not too ripe, scrape the seeds well out ; lay them in salt and water twenty-four hours, then make syrup same as for peaches ; in a week scald the vinegar again. —Mrs. C. Green Tomato Pickle. Slice green tomatoes and onions ; sprinkle each layer with salt ; let them stand until next day, then press all the juice out, and season very highly with red and black pepper, celery, mxistard seed, a little turmeric, and some sugar ; cover with vinegar, and cook until tender. — Mrs. M. D. Gkeen Tomato Pickle. SUce and chop green tomatoes, until you have one gallon 270 GEEEN TOMATO PICKLE — GKEEN TOMATO SAUOB. Chop one dozen large onions. Mix and sprinkle four large spoonfuls of salt upon them, let it stand one night ; next day drain off all the water, and have one quart strong vinegar, two pounds sugar, spices and pepper to your taste. Put in the vinegar, and put with the tomatoes in a porcelain kettle ; boil half an hour. Place in the jar for keeping and cover closely. Three or four days afterwards, boil again for a few minutes and put away for use. — Mrs. L. P. Green Tomato Piclde. One peck tomatoes sliced. One dozen onions. Sprinkle with salt, and layby twenty-four hours; then drain them. 3 pounds sugar to one gallon vinegar. 1-^ ounces ground pepper. 1 ounce whole cloves. 1 ounce mustard-seed. 1 ounce allspice. 1 cup mustard, mixed. Put all in a kettle, with vinegar enough to cover ; boil till tender. — Mrs. S. B. To MAKE Green Tomato Sauce. 16 pounds tomatoes. 7 pints good cider vinegar, 4 pounds brown sugar. \ pint celery-seed. \ pint mustard- seed. 1^ pints onions, cut fine. 1 teacup ground mustard. \ ounce mace. 2 ounces cinnamon. 1 oimce allspice. GKEEN TOMATO 8AU0B. 271 ^ ounce cloves. ^ pound black pepper. Put all of the spices in the vinegar, and boil one hour. Then put in the tomatoes, which you must slice the night before, and put one layer of salt and one of tomatoes. Drain the water off, and boil the tomatoes in the spiced vinegar tUl done. — Mrs. Dr. S. Green Tomato Sauce. Peel and slice the tomatoes. To two gallons add : 5 tablespoonfuls ground mustard. 2^ tablespoonfuls ground black pepper. 2 tablespoonfuls ground allspice. 2 tablespoonfuls ground cloves. 3 gills white mustard-seed. 1 gill celery-seed. 1 gill salt. 1 pint onions, chopped fine. 2 quarts brown sugar. 2 quarts vinegar. Beat all the spices, except the mustard-seed, and boil togethei until thick as marmalade. — Mrs. S. T. Green Tomato Sauce. 2 gallons tomatoes, sliced. 3 tablespoonfuls salt. 3 gills of mustard-seed, whole. 2^ tablespoonfuls pepper. 1^ tablespoonfuls allspice. 3 tablespoonfuls mustard, beaten smooth. 1 teaspoonful cloves. 1 teaspoonful cinnamon. 1 teaspoonful celery-seed. 1 pint onions, chopped fine. 1 quart sugar. 1\ quarts vinegar. Mix thoroughly and boil till done. — Mrs. P. McQ. 272 sweet tomato pickle — kipe tomato pickle. Sweet Tomato Pickle. Peel small tomatoes with a sharp knife; scald in strong ginger tea until clear. To four pounds tomatoes, two pounds sugar, not quite one quart vinegar ; cinnamon, mace, nutmeg, to taste. Scald the tomatoes and pour on boiling hot. — Mrs. J. H. F. Sweet Tomato Pickle. Boil green tomatoes in strong ginger tea for ten minutes. Then take out, and to every two pounds add one quart of vine- gar, one pound sugar, cinnamon, cloves and mace to your taste. —3Irs. F. Sweet Tomato Pickle. Slice one gallon green tomatoes, and put a handful salt to each layer of tomatoes. Let them stand twelve hours, then drain off the liquor, and add to them two green peppers, and from two to four onions, sliced ; take two quarts vinegar, half a pint molasses, two tablespoonfuls mustard, one teaspoonful all- spice, and one of cloves ; heat it until it begins to boil, then put in tomatoes, onions, and peppers ; let them boil ten minutes : pour into a stone jar, and seal tight. In a fortnight they will be ready for use. — Mis. Dr. P. G. To MAKE Piccalilli. To one-half bushel nicely chopped tomatoes, which must be squeezed dry, add two dozen onions, chop]3ed fine, one dozen green peppers, chopped, one box ground mustard, one large root horseradish, nearly, one pint salt, four tablespoonfuls ground cloves, four tablespoonfuls allspice. Mix thoroughly in a stone jar and cover with vinegar, making a hole in the centre to let the vinegar to the bottom. — Mrs. £. Ripe Tomato Pickle. Puncture the tomato with a thorn or straw. Put a layer of tomatoes, with onions cut up. Sprinkle salt on them, then put TOMATO MARMALADE OK SAUCE FOB MEATS. 273 another layer of tomatoes and onions, with salt sprinkled over them. When you have filled the jar or vessel with tomatoes, let them remain about a week, then lay them in dishes to drain. Give each tomato a gentle squeeze, to get the salt water out. Put them in a jar and cover with strong vinegar. Boil a small quantity of vinegar with pepper, horseradish, and such other spices as you like, and pour it over the tomatoes. To two gal- Ions of tomatoes, use a box of mustard dissolved in the vine- gar. — Mrs. C. 0. Tomato Marmalade or Sauce for Meats. Scald and peel fully ripe tomatoes, then cut them up, if large. To twelve pounds add six pounds sugar, one tablespoonful beaten cloves, one tablespoonful spice and one tablespoonful cinnamon. Boil all in a kettle until the syrup becomes the thickness of molasses. Then add one quart of strong vinegar and boil foi ten minutes. Put away in quart jars — 3frs. McG. Hyden Salad, 1 gallon cabbage. ^ gallon green tomatoes. • \ gallon onions, — all chopped fine 4 tablespoonfuls salt. 2 tablespoonfuls ginger. 2 tablespoonfuls cloves. 1 tablespoonful cinnamon. 2 tablespoonfuls mustard. 1^ pounds brown sugar. Plenty of celery-seed. ■J gallon strong vinegar. Boil the whole one-half hour. — Mrs. S. D. Hyden Salad. Cut one gallon cabbage as for slaw, one-half gallon green toma toes. Cut up one pint green pepper, taking out the seed care- 274: HTDEN SALAD. fully and cutting up the pod (do not use tlie seed), one quart onions cut up, and the water pressed from them and thrown away. Mix all these, and sprinkle through them 2 tablespoonfuls sale, and let them stand over niglit. Then take : 2 pounds sugar. 3 large spoonfuls ginger. 3 large spoonfuls turmeric. 3 spoonfuls celery-seed. 3 spooufuls ground mustard. 2 spoonfuls allspice. 2 spoonfuls cinnamon. 1 spoonful cloves. 1 spoonful mace. Beat all fine, and mix with the salad ; pour over the whole three quarts good vinegar, and simmer for twenty minutes. Ready for use very soon, and very good. — Mrs. C. M, A. Hyden Salad. « 1 gallon cabbage, chopped fine. ^ gallon green tomatoes, chopped fine. ^ pint green pepper, chopped fine. 1 pint onions, chopped fine. Sprinkle salt, and let it stand overnight ; next morning, pom boiling water over, and squeeze dry. Take : 2 ounces ginger. 4 tablespoonfuls ground mustard. 1 ounce cinnamon. 1 ounce cloves. 2 ounces turmeric. 1 ounce celery-seed. 2 pounds sugar. 2 spoonfuls salt. •J- gallon vinegar. Boil ten minutes. — Mrs. H. HYDEN SALAD. 275 Hyden Salad. Cut up fine, 1 gallon cabbage. ^ gallon green tomatoes. •^ pint green pepper. 1 quart onions minced, the juice thrown away. Add to all these : 4 tablespoonfuls gi-ound mustard. 2 tablespoonfuls ginger. 1 tablespoonful cinnamon. 1 tablespoonful cloves. 2 ounces of turmeric. 1 ounce celer)'-seed. 2 pounds sugar. 2 tablespoonfuls salt. Mix all well together, add one-half gallon good vinegar, and boil slowly twenty minutes. Take the seed out of the green pepper. Make late in the summer. — Mrs. Ji. Myden Salad. 1 gallon of finely chopped cabbage. 1^ gallon green tomatoes. 1 pint green peppers — ^ pint will do. 1 quart onions. ^ pint horseradish. 1 pound sugar. ^ gallon vinegar. 4 tablespoonfuls ground mustard. 2 tablespoonfuls ginger. 1 tablespoonful cloves. 1 tablespoonful cinnamon. 1 tablespoonful celery-seed. 2 spoonfuls salt. Beat the spice well, mix aU together well, and boil fifteen minutes. 276 OIL MANGOES TO MAKE OIL MANGOES. Black peppers can be used instead of the green, one table- spoonful ground. — Mrs. E. C Gr. Oil Mangoes. 1 pound race ginger, well soaked, beaten and dried. 1 pound horseradish. 1 pound white mustard-seed. 1 pound black mustard-seed. 2 ounces ground mustard. 2 ounces black pepper. 2 ounces turmeric. 2 ounces cloves. ^ ounce mace. 1 ounce celery-seed. 2 pounds sugar. Beat the ingredients together in a mortar, and mix the mus- tard with as much tilive oil as will make a paste. Then after the mangoes have been in brine two weeks, and greened as you would cucumbers, stuff them; if any filling is left, sprinkle between the layers in the jar. Pour over as much boiling vin egar as will cover them. — Mrs. T. C. To Make Oil Mangoes. Put the mangoes in strong brine for five days. Wash them, and remove the seed. Stuffing for the same. 1^ pound white mustard-seed. \ pound pounded ginger. ^ pound black pepper, pounded. 4 tablespoonfuls celery-seed. 3 ounces mace. Mix these ingredients with as little oil as possible, stuff the mangoes with it, adding scraped horseradish and one blade of gallic. Pour cold vinegar over them, and one pound salt. Press GREEN MANGOES STUFFING FOB SIXTY MANGOES. 277 the mangoes under the vinegar, and watch them closely. It is well to scald the vinegar in the spring. — J!/r«. 3. T. To Green Mangoes. After taking them from the brine, lay them in a kettle with grape-vine leaves between each layer of mangoes ; a little alum sprinkled on each layer. Let them simmer all day, changing the leaves if necessary. If not green enough, put them on the second day. — Mrs. E. Mangoes. To a three-gallon jar of mangoes prepared for the vinegar, take: 1 teacup black pepper. 1 ounce allspice. \ ounce ginger. ^ ounce mace. \ ounce cloves, beat well, but not fine. Take one head of raw cabbage. 8 onions. 2 teacups of horseradish. 1 quart of mustard-seed. Take half the beaten spices, and mix with the lattei ingredients, also three cups of brown sugar ; besides, put one teaspoonful brown sugar in each mango before you put in the stufling. It takes five pounds of sugar for a three-gallon jar. The bal- ance of the sugar mix with the spice and vinegar enou§,n to cover the pickle. — Mrs. H. C. Stuffing for Sixty Mangoes. 1 pound black mustard-seed. 1 pound white mustard-seed. 2 pounds chopped onion. 1 ounce mace. 278 PEAOH IfAKQOBS. 1 ounce nutmeg. 2 handfuls black pepper, 1 ounce turmeric, well mixed with cold water. Found the mace, nutmeg, and pepper. 1 cup sweet oil. ^ pound English mustard. 4 pounds brown sugar. Mix all these well together, throwing in little bits of mango or cucumbers. Peach Mangoes. Pour boiling salt water over the peaches — let them stand two days ; take them out and slit them on one side, and put them in turmeric vinegar for two days. Extract the seed, stuff and sew them up, and put in the prepared vinegar. Prepare the« stuffing as follows : chop some of the peaches from the turmeric vinegar, add a lairge quantity of mustard-seed, celery-seed, a good deal of brown sugar — one pound to two and a half pounds peaches ; ground ginger, cinnamon, cloves, pepper, turmeric, and any other spices, if you like. Onions chopped fine. Vinegar to be seasoned the same way ; and any of the stuffing left may be put in the vinegar. — Mrs. G. C. J*each Mangoes. Remove the stones from large white Heath peaches by cut- ting in halves. Stuff them with white mustard-seed, a little pounded mace, turmeric, and celery-seed. Sew them up, and drop them in with the yellow cabbage, — Mrs. S. T. Peach Mangoes. Pour boiling salt water over the peaches, let them stand two days ; then take them out, slit them on the side, and put them in turmeric vinegar for two days or longer. Take them out, extract the seed, stuff them, sew them up, and put into the prepared -linegar. To prepare the stuffing : Chop up some of *iie peaches, add a large quantity of white PBACH MANGOES — PEPPER MANGOES. 27£ mustard-seed, a good deal of brown sugar, some ground ginger, cinnamon, cloves, pepper, turmeric, celery-seed, also a great deal of chopped onion. Vinegar, seasoned with same ingredients. Quantity of spices can be regulated by your taste. — Miss S. Peach Mamgoes, Take large plum peaches, sufficient quantity to fill the jar. Peel nicely, and take out the stones. Have ready the stuffing in proportion to the peaches. Mince fine some soft peaches, preserved orange peel, preserved ginger, coriander-seed, celery- seed, a small quantity mace, cinnamon, candied strawberries, if you have them, and pickled cherries. Sew the peaches up, after stuffing them, and fill the jar. Then to every pound coffee sugar add one-half pint vinegar, allowing the above quantity to two pounds fruit. Make a syrup of the sugar and vinegar, and pour on the peaches, boiling-hot Repeat this for three mornings ; the fourth morning put them all on together, and boil a short time ; add a few spices, cinnamon, and ginger to the syrup when you make it. They will be ready for use in a few weeks. — Mrs. R. Pepper Mangoes. With a sharp knife take the cap out of the pod, then scrape out the seed. Lay the pods in weak salt and water for one hour. Take hard cabbage, chop ttem very fine, and to every quart of cabbage, add 1 tablespoonful salt. 1 tablespoonful pulverized black pepper. 2 tablespoonfuls white mustard-seed. 1 teaspoonful ground mustard. Mix all this well together, drain the peppers, and stuff them with the mixture, and replace the cap. Pack them closeiy in a stone jar, with the small end down- wards. Do this until the jar is filled ; then pour on them strong 280 TO PICKLE WALNUTS — WALNUT PICKLE. cold vinegar. They are ready for use in three weeks. You can use spices and sugar, if preferred. — Mrs. TF! A. S. To Pickle Walnuts. After the walnuts have been in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegai', and let them remain for a week or two. Drain them well — place in a jar, and pour over them vinegar spiced and prepared as for yel- low pickles, omitting the turmeric and lemons, and using black pepper instead of white. — Mrs. S. T. Walnut Pickle. The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The wal- nuts must be kept in briue a week, and then soaked in clear water for several hours. Boil them in vinegar a little while — this time put water in the vinegar ; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves^ and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle. — Mrs. C. C. Walnut JPickle. Gather the nuts about the 10th or 20 th of June, when they are sufficiently tender to be pierced with a pin ; pour boiling salt water on, and let them be covered with it nine days, chang- ing it every third day. Put them on dishes to air, until they are black ; then soak out the salt, and put them in weak vinegar for a day or two ; put into the )ar, and pour on hot the follow- ing pickled vinegar : 7 ounces giuger. 7 ounces of garlic. 7 ounces of salt. 7 ounces of horseradish. ^ ounce red pepper. I WAI.NUT PICKLE PICKLED MARTINA8. 281 ^ ounce of orange peel. ^ ounce of mace. ^ ounce of cloves, all boiled in 1 gallon strong vinegar. 1 ounce black pepper also. — ]\Irs. JT. H. F. Walnut FicMe. Put the walnuts in salt water for five or six weeks; then in fresh water for twenty-four hours ; boil in weak vinegar and water until soft enough to run a straw through. Then rub them with a coarse towel ; make a strong liquor of vinegar, horseradish, garlic, and mace ; pour on, and leave them till ready for use, in two or three weeks. — Mrs. T. To Pickle Martinas. Take one gallon pot full of martinas. Make a brine strong enough to bear an egg ; keep them covered for ten days. Take them out and wash them in cold watei", then put them in cold vinegar. Let them remain for ten days ; drain them, and put them in the jar intended for use. In half a gallon of vinegar scald a large handful of horseradish, scraped fine. A cupful black pepper. 1 cupful ginger. \ cupful black mustard-seed. 3 tablespoonfuls of beaten cloves. 3 onions sliced fine. 1 pod red pepper. 3 pounds brown sugar. Pour them over the pickle, and fill with cold vinegar. — Mrs. S. D. Pickled Martinas. Put three gallons of martinas in very strong brine, keep covered for ten days, then wash them in cold water, and put them in vinegar to stand ten more days ; then drain and put them in the jar intended for them. In three pints of vinegar, scald : 24 282 TO PICKLE MAKTINAS — OHOW-CHOW PIOKLB. A large handful of scraped horseradish. 1 cup allspice. ^ cup black pepper. 1 cup of ginger. ^ cup of black mustard. 3 large spoonfuls of cloves, all beaten. 3 onions sliced. 1 pod red pepper. 3 pounds brown sugar. Pour it over the martinas, and fill up with cold vinegar. — MlesM T. To Pickle Maktinas. Put the martinoi in a strong brine of salt and water, let them remain a weefe or ten days. Then wash them, and put them in cold vinegar, to soak the salt and greenish taste out of them. When ready to pickle, lay them out to drain; scald the following ingredients in a gallon of vinegar, and pour over them in a jar ; if not full, fill uj) with cold vinegar, 1 large handful of sliced horseradish. 1 teacup of allspice. \ cup of black pepper. \ cup of mustard-seed (black). 2 tablespoonfuls cloves. 2 pounds brown sugar. 3 or four onions, sliced. The spices to be beaten, but not too fine. This quantity fills a two-gallon jar. — Mrs. JT. J". M. Chow-Chow Pickle. \ peck green tomatoes. 2 large cabbages. 15 onions. 25 cucumbers. 1 plate horseradish. \ pound mustard-seed. CHOW-CHOW. 28B 1 ounce celery-seed. 2 ounces ground pepper. 2 ounces turmeric. ■^ ounce cinnamon. Cut the onions, tomatoes, cucumbers and cabbage in small pieces ; pack tbem down overnight in salt, lightly ; in the moi'ning pour off the brine, and put them to soak in weak vin- egar two days ; drain again, and mix the spices. Boil half a gallon vinegar and three pounds sugar, and pour over them hot. Mix two boxes ground seed. — Mrs. M. A. Chow-Chow. ^ peck onions. ^ peck green tomatoes. 5 dozen cucumbers. Slice all very fine, and put in a few whole cucumbers, one pint small red and green peppers ; sprinkle one pint salt over them, and let them stand all night ; then add : 1 ounce mace. 1 ounce white mustard-seed. 1 ounce celery-seed. 1 ounce turmeric. 1 ounce whole cloves. 3 tablespoonfuls ground mustard. 2 pounds brown sugar. 1 stalk horseradish, grated fine. Cover all with one gallon and one pint of strong vinegar, and boil thii-ty minutes. — Miss E. T. Chow- Chow. ^ peck onions. •^ peck green tomatoes. 3 dozen large cucumbers. 4 large green peppers. ^ pint small peppers, red and green. 284 OHOW-CHOW PICKLE CHOW-CHO"W. Sprinkle one pint salt on, and let them stand all night ; the cucumbers not peeled, but sliced one inch thick, the onions also sliced. In the morning drain off the brine, and add to the pickles : 1 ounce mace. 1 ounce black pepper. 1 ounce white mustard-seed. 1 ounce turmeric. ^ ounce cloves. ^ ounce celery-seed. 3 tablespoonfuls made mustard. 2 pounds brown sugar. With a little horseradish. Cover with vinegar, and boil till tender, a half-hour or more When cold, ready for use. — Mrs. G. iV. Chow-Chow Pickle. 1 gallon chopped cabbage. 4 onions. 2 pounds brown sugar. 2 pints strong vinegar. 2 tablespoonfuls black pepper. 2 tablespoonfuls of allspice. 2 tablespoonfuls of celery-seed. ^ pint mustard-seed. 1 tablespoonful ground mustard. The cabbage and onions must stand in strong salt and water two hoiirs, then place in a brass kettle, with the vinegar and spices, and sugar; boil until syrup is formed. Excellent. — 3Irs. J. H. F. Chow-Chow. The recipe is for one gallon pickle ; for more, the quantities must be increased, of course. The ingredients consist of: \ peck green tomatoes. 1 large head of cabbage. LEESBURG CHOW-CHOW. 285 6 large onion's. 1 dozen cucumbers. ^ pint grated horseradish ^ pound white mustard-seed. ^ ounce celery-seed. A few small onions. ■^ teacup groimd pepper. Turmeric, ground cinnamon. A little brown sugar. Cut bhe cabbage, onions and cucumbers into small pieces, an d pack tliem down in salt one night ; then put in vinegar, poured over hoi. Do this three mornings. The third morning, mix one box ground mustard with one-quarter pint salad oil. To be mixed in while warm. — Jfrs. 0. H. Leesburg Chow-Chow. ^ peck green tomatoes. 2 large heads cabbage. 15 large white onions. 25 cucumbers. Cut these up, and pack in salt for a night. Drain off, and then soak in vinegar and water for two days. Drain again. Mix with tliis, then : 1 pint grated horseradish. J pint small white onions. ■J pound white mustard-seed. 1 ounce celery-seed. ^ teacup ground black pepper. •^ teacup turmeric. ^ teacup cinnamon. Pour over one and a half gallons boiling hot vinegar. Boil this vinegar for three mornings ; the third morning, mix with two boxes mustard, three pounds brown sugar, and half-pint sweet oil. — Mrs. J. B. D. 286 sweet pickle peaches piokled pbauhe8. Sweet Pickle Peaches. Powder cloves, mace, and allspice, and mix well together To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil all together, and when the fruit is done, take from the syrup, and lay on dish- es. Let the syrup cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover when cool. — Mrs. D. R. To Pickle Peaches. 1 pound peaches. \ pound sugar. 1 pint vinegar. Mace, cloves, cinnamon ; boil the ingredients every day, for six days, and pour over the peaches. — Mrs. F. D. G-. Spiced Peaches. Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time ; when clear, take them out and put in more. Boil the syrup till quite rich ; pour it over the peaches. Cherries can be pickled in the same way. — 31rs. G. C. Peaches to Pickle. Make a syrup with one quart vinegar and three pounds sugar ; peel the peaches and put them in the vinegar, and let boil vei-y little. Take out the fruit, and let the vinegar boil half an hour, adding cinnamon, cloves, and allspice. — Mrs. A.H. Pickled Peaches. Take peaches pretty ripe, but not mellow ; wipe with flannel as smooth as possible ; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar, then put J PIOKLED PEACHES — CANTALOUPE PICKLE, 287 on the peaches ; boil till nearly soft, then take out and boil the vinegar a little longer, and pour over the fruit. — Mrs. G. F. Pickled JPeaches. Put the peaches in strong brine, and let them remain three or four days ; take them out, and wipe them dry ; put them in a pot with allspice, pepper, ginger, and horseradish ; boil some turmeric in your vinegar. Pour it on hot. — Miss E. T. Peach, Peak, Quince and Apple Pickle. 1 pound fruit. \ pound sugar \ pint vinegar. Dissolve sugar and vinegar together ; put a small quantity of fruit ; boil until you can stick a straw through it. Season with cinnamon and mace. Rescald the vinegar, and pour over tb^ fruit for nine mornings. — Mrs. Dr. old. Beat six eggs veiy light, and stir in gradually a quart sweet milk. Mix all together, pour in a deep dish, and bake twenty minutes. — Mrs. F. CiTKON Pudding. Yolks of 8 eggs. f pound sugar. \ pound butter (melted). Two tablespoonfuls of cracker soaked in a teacup of new milk, and made into a paste with a spoon. A glass of wine, a little nutmeg, all well beaten together and poured over sUced citron, laid on a rich paste. After baking it, pour over it the whites beaten to a stiff froth, sweetened with four tablespoon- fuls of powdered sugar, and flavored to the taste. Put it in the stove again, and bake a light brown. — Mrs. S. T. Citron Pudding. Yolks of 12 eggs. ^ pound butter. 1 pound sugai". Stir in the butter while warming the eggs. Cut the citron in pieces and drop in the mixture. Have a rich paste, and bake in a quick oven. — 3Irs. H. Orange Pudding. Peel and cut five good oranges into thin slices, taking out the seed. Pour over them a coffee-cup of white sugar. Let a pint ORANGE PUDDINQ. 379 of milTf get boiling hot by setting it in some boiling water. Add yolks of three eggs well beaten, one* tablespoonful corn starch, made smooth with a little milk. Stir all the time, and as soon as thickened pour over the fruit. Beat the whites to a stiff froth, adding a tablespoonful of sugar, spread over the top. Sot it in the oven a few minutes to harden. Serve either hot or cold.— Mrs. E. P. G. Orange Pudding. Yolks of 16 eggs. 1 pound powdered sugar. 1 pound butter, creamed. The rinds of two oranges, grated, and the juice of one lemon. —Mrs. Br. T. W. Orange Pudding. Take skin of a large orange, boil it soft, pound it, and add the juice of one orange, with tlie juice of a lemon, ten eggs, one pound butter, one pound sugar ; beat to a cream ; add glass of wine, brandy, and rose water. — Mrs. J'. T. G. Orange Pudding. Pare two oranges, beat very fine, and add half a pound of sugar, and half a pound of butter, washed. Beat the yolks of sixteen eggs, and add to them the other ingredients, well mixed and beaten together. Bake in a puff-paste. For eight or ten persons. — Mrs. F. Orange Pudding. Put two oranges and two lemons into five quarts of water. BoU them till the rinds are tender, then take them out, slice them thin, and take out the seed. Put a pound of sugar into a pint of water. When it boils, slice into it twelve pippins, sliced and cored. Lay in the lemons and oranges ; stew them bender. Cover the dish with puff-paste. Put in the fruit care 380 LEMON PUDDING. fully, in alternate layers. Pour over the syrup, put some slipa of paste across it, and bake" it. — Mrs. JS. Lemon Pudding. ^ pound sugar. ^ pound butter, well creamed. Yolks of 8 eggs. Pour this mixture into a rich crust of pastry, after adding the grated rind of two lemons. Then partially bake it. Beal the whites very stiff, and add a spoonful of sugar for each egg Then add the juice of two lemons, pour this meringue over the pudding and brown it quickly. — Mrs. I. D. Lemon Pv/ldlng. ^ pound butter, f pound sugar. 6 eggs. ^ pint milk. 3 lemons, juice and rind. — Miss E. TF. Lemon Pudding. 6 eggs. f pound sugar. \ pound butter. Juice of two lemons. Pour on the butter boiling hot. — Mrs. E. S. Lemon Pudding. 6 eggs. 7 tablespoonfuls sugar 1 tablespoonful flour. 1 tablespoonful butter. 1 pint of buttermilk. Season with extract of lemon, beat well and bake in a crust. —Mrs. A. a lemon meeingub coooanut puddinq. 881 Lemon Meringue. One pint of bread crumbs soaked in a quart of new milk. 1 cup of sugar. Yolks of 4 eggs. Grated rind of 1 lemon. Beat these ingredients light and bake as custard. Then spread on fruit jelly or stewed apples (fresh). Froth the whites with four tablespoonfuls of sugar and juice of the lemon. Spread over the top and brown. — Mrs. Col. S. Lemon Meringue. The rind of two small lemons and the juice of one. 2 cupfuls sugar. ^ cup butter. ^ cup cream (or sweet milk). 6 eggs, beaten separately. Leave oxit the whites of two eggs, which must be mixed with sugar and put on top of the pudding just before it is done. Bake in a rich paste. — Mrs. S. Almond Pudding. Blanch a pound of almonds, pound them with rose water to prevent their oiling; mix with thera four crackers, pounded, six eggs, a pint of milk or cream, a pound of sugar, half a pound of butter, four tablespoonfuls of wine. Bake on a crust. — Mrs. Dr. T. W.' CocoANUT Pudding. Two grated cocoanuts. 1 pound sugar. ^ pound butter. 8 eggs, leaving out 4 whites. Beat the eggs separately and to the yolks add the butter, sugar, cocoanut, and whites. Add a little wine or brandy, if you like. Bake in tins Hned with pastry. — Mrs. J). H. 382 OOOOANUT PUDDING CHOCOLATE PUDDINa-. Cocoanut Pudding. One-half pound butter, one-half pound sugar, a whole cocoa- nut grated, five eggs beaten to a froth, leaving out two whites Bake in plates with pastry underneath. The oven must not be toohot.— Jfrs. I. H. Cocoanut Pudding. Stir together, ■^ pound butter. ^ pound sugar. A glass of wine. 6 eggs (beaten light). When all these ingredients have been stirred together till light, add a pound of grated cocoanut, mixed with a little stale cake. — Mrs. E. T. Cocoanut Pudding. 1 pound sugar. \ pound butter. \ pouud grated cocoanut. \ pint cream, 7 whole eggs, or 9 whites and 2 yolks. 1 lemon. Half a nutmeg. Stir butter and sugar as for cake. Beat eggs well. Bake some time. — Mrs. E. G. Cocoanut Pudding. One grated cocoanut, one pound of sugar, one quarter of a povmd of melted butter, and six eggs. — Mrs. M. 8. C. Chocolate Pudding. Scrape fine three ounces of chocolate. Add to it a teaspoonful of ])0wdered nutmeg and one of cinnamon. Put it in a sauce- pan, and pour over it a quart of rich milk, stirring it well. Cover it and let it come to a boil. Then remove the lid, stir OHOOOLATE PUDDING QUEEN OF PUDDINGS. 383 up the chocolate from the bottom and press out the lumps. When dissolved and smooth, put it on the fire again. Next stir in, gradually and while it is boiling hot, half a pound white sugar. Set it away to cool. Beat six or eight eggs very light. Pour into the pan of chocolate when quite cold. Stir the whole very hard. Put it in an oven and bake well. It will bake best by being put in a pan of boiling water. Eat cold. — Mrs. tT. B. F., JTr. Chocolate Pvdding. 1 quart milk. 3 eggs. Sugar to taste. 2 tablespoonfuls corn-starch, dissolved in milk. 4 tablespoonfuls chocolate. Set the milk on the fii-e, and just before it boils put in the eggs, sugar, and corn-starch. Let it boil about a minute, then take it off the fire and add the chocolate. Chocolate M:6ringue. One quart milk and yolks of four eggs, made into custard. Three tablespoonfuls powdered chocolate, put into a cup of warm water. One tablespoonful of corn-starch. Sweeten to yovir taste and let all boil together. Then put it in a baking- dish, and when done, cover with a meringue of the whites of eggs and white sugar. Put in the oven again to brown, a few minutes. — Mrs. JB. Caromel Pudding. Cream together one cupful of butter, and one of sugar. Add five eggs (yolks and whites beaten separately) and one cupful of preserved damsons, removing the seed. Beat all together very light and season with a teaspoonful vanilla. Bake on pas- try.— iHfrs. A. D. Queen op Puddings. Take slices of sponge cake and spread with preserves or jelly. Place them in a deep dish. Make a custard with one quart of 384 QUEEN OF PUDDINGS. milk and yolks of four eggs. Sweeten and season to the taste and pour over the cake. Beat the whites stiff, adding five or six spoonfuls of sugar and seasoning with lemon. Spread this over the top of the puddiog and bake a very light brown. — Mrs. M.D. Queen of Puddings. 1 pint bread crumbs. 1 quart milk. 1^ cupful of sugar. Yolks of 4 eggs, well beaten. 1 teacup of butter, well creamed. Grated rind of one lemon. Bake until done, but not watery. Whip the whites of the . four eggs (above mentioned) very stiff and beat into a teacup of sugar, into which has been strained the juice of the lemon aforesaid. Spread over the top of the pudding, after it has slightly cooked, a layer of jelly or sweetmeats. Then pour over it the dressing of eggs, sugar, and lemon, and set it in the oven to brown. — Mrs. B. JT. S. Queen of Puddings. 1-^ cupful white sugar. 2 cupfuls fine dry bread crumbs. Yolks of 5 eggs. 1 tablespoonful of butter, flavored to taste. 1 quart fj-esh, rich milk. •J cup jelly or jam. Rub the butter into a cupful of the sugar, and cream these together, with the yolks beaten very light. The bread crumbs soaked in the milk come next, then the seasoning. Bake this in a large buttei dish, but two-thirds full, till the custard is " set." Spread over the top of this a layer of jam or jelly and cover this with a meringue made of the whipped whites and the half cupful of sugar. Bake till the meringue begins to color. - Mrs. D. C. K. QUEEN OF PUDDINGS — TAPIOOA PUDDING. 385 Queen of Pvddings. Saturate the crumbs of a loaf of bread witb a quart of rich milk. Add to this the yolks of six eggs, two tablespoonfuls of butter, three-quarters pound of sugar. Beat well together, sea- son to taste, and when well stirred, put it on to bake. When nearly done, spread over it a layer of fruit jam or jelly and whites of the eggs well beaten. Sift sugar on top and bake. — Mrs. J. V. a. Meringue Pudding or Queen of Puddings. Fill a baking dish within one and a half inch of the top with slices of sponge cake, buttered slightly on both sides, scattering between the slices, seeded raisins (about half a pound). Over this pour a custard made of a quart of milk, the yolks of eight eggs, sweetened to the taste. As soon as it has baked a light brown, make an icing of the eight whites and put it on top. Set again in the oven to brown a little. Eat with sauce of butter and sugar. — Mrs. M. P. Tapioca PuDDiNa. 4 tablespoonfuls of tapioca. 1 quart of milk. The yolks of 4 eggs. Whites of 2 eggs. 1 tablespoonful of sugar. Soak the tapioca over night or several hours in a little water, boil the milk and turn over the tapioca and when it is blood- warm, add the sugar and the eggs well beaten, flavor the pud- ding with lemon or rose water. Bake it about an hour. After it has cooled a little add the two remaining whites of the eggs and one-half pound of white sugar beaten together for frosting. This serves as sauce for the pudding. — 3Irs. A. P. Tapioca Pudding. Wash a teacup of tapioca in warm water and let it stand half an hour. Then stir in a custard made of a quart of milk, 33 386 TAPIOCA PUDDING — SNOW PUDDING. four eggs, a smal) piece of butter, and sugar to taste. Bake about an hour and a quarter. Stir two separate times from the bottom, whilst baking. — Mrs. Dr. /S. Tapioca Pudding vnth Apples. Soak a cupful of tapioca in three cupfuls of water, four or five hours, where it will be warm, but not cook. Peel and core six apples and stew till tender. Put them in a pudding-dish, filling the holes (from which the cores were extracted) with sugar and nutmeg or grated lemon peel. Then pour over them the soaked tapioca, sKghtly sweetened and bake three-quarters of an hour. To be eaten cold with sugar and cream. — Mrs. E. W. Snow Pudding. Let a box of gelatine stand one hour in a pint of cold water. Then add two pints of boiling water, four cupfuls of crushed sugar, the juice of four lemons and the rind of the same, pared thin. (The latter must, however, be taken out when the pud- ding begins to congeal.) Beat the whites of six eggs to a stifi" froth, adding two table- spoonfuls of sugar. Then beat all together till it becomes a stiflT froth. Make the six yolks into a custard flavored with vanilla or nutmeg and pour over the pudding after it has been turned out of the mould.— Jlfrs. B. J. B. Snow Pudding. Dissolve one-half box gelatine in one pint hot water. Let it Btand long enough to cool a little but not to congeal. Then add the whites of three eggs, juice of two lemons and sugar to taste. Beat all to a stiff froth and pour into moulds. Serve with a custard made of the yolks of the eggs and a pint cf milk season- ed with vanilla. — Mrs. Br. P. G. SNOW PUDDING — JELLY ROLL. 587 Snow Pudding. Soak a half box of gelatine in a half pint of cold water, all night. In the morning, add the grated rind of two lemons and the juice of one, tliree ciipfuls of white sugar and a half pint of boiling water. Strain into a deep vessel and add the unbeaten whites of three eggs. Beat constantly for three-quar- ters of an hour, then set it in a cool place. With the yolks of the eggs, make a pint of custard flavored with vanilla or rose- water, to put around the pudding, when congealed. — Mrs. A. B. Cake Pudding. Take a moderate sized baking-dish, around which lay small sponge cakes, split and buttered on both sides. Spread them with marmalade or preserves on the inside. Put in the centre of the dish pieces of cake buttered and spread with presei'ves on both sides. Leave room for a custard, to be made, seasoned and poured over the pudding before baking. Eat hot with hot sauce. —Mrs. V. R.I. Preserve Pudding. 1 cupful preserves. 1 cupful sugar. Nearly a cupful butter. 5 eggs. Bake in pastry. — Mrs. E. B. Jelly Roll. 3 eggs. 1 cupful sugar. 1 cupful flour. 1 teaspoonful cream of tartar. ^ teaspoonful soda, dissolved in milk. Bake in pie-pans, spread with acid jelly, roll up in a compact form. — Mrs. R. 388 SWEETMEAT PUDDING — TKAN8PAKENT PUDDINO. Sweetmeat Pudding. ^ Yolks of 10 eggs. Whites of 2. 1 pound of sugar. Half a pound of butter, beaten with the sugar, and pb ired over pastry, on which is placed a layer of sweetmeats and a layer of some other preserves. Any two kinds of preserves may be used. — Mrs. . Sweetmeat Pudding. ■J pound of sugar. ■J pound of butter. Juice and rind of one lemon. 8 eggs. Mix the eggs, well beaten, with the sugar. Melt the butter and pour into the mixture. Line a dish with rich pastry, on which lay sweetmeats, damson, or peach preserves, or any other kind that may be convenient. On this, place one layer of the mixture above mentioned, then another of sweetmeats. Put a layer of the mixture on top, and bake. Cheese-cake Puddino. Yolks of eight fresh eggs, three-quarters of a pound of good brown sugar, and the same of butter, well creamed together. Beat the eggs light, mix all the ingi'edients well ; season with nutmeg or extract of lemon ; add ^ tablespoonful of good brandy or rum. Bake in a pastry, in small tins or plates. — Mrs. Dr. P. G. Transparent Pudding. 8 eggs, beaten very light. •^ pound of sugar. ■J pound of butter. Nutmeg, mace, or any spice for flavoring. Put it on the fire in a tin pan, stirring constantly till it beginf TKAN8PABENT PUDDING SAGO PUDDINC*. 389' to thicken. When cool, pour it over a rich paste, and bake over a moderate fire. Add citron, if you like. — 3Irs. Dr. E. Transparent Pudding. ■J pound of sugar. ■J pound of butter. Dessertspoonful of rose water. Stir well till light. Beat four eggs very light, and add to the other ingredients. Butter the baking-dish, line with stale cake, sliced thin, which you may cover with sweetmeats of any kind. Pour the mixt- ure on, and bake for nearly an hour. — Mrs, I. 3. Transparent Pudding. Yolks of 10 eggs ; whites of 2. 1 pound of sugar. ^ pound of butter. Season with nutmeg. Make pastry, on which put a layer of citron or any other fruit. Poxir the mixture over it and bake. Beat the reinain- ing whites to a froth. Add a teacup of powdered sugar, flavor to taste, and pour over the top of the pudding after baking. Then put it again in the stove, a few minutes, to bi-own. — Mrs. E. Arrow-root Pudding. Boil a quart of milk and make it into a thick batter with arrow-root. Add the yolks of six eggs, half a pound of sugar, one-quarter of a pound of butter, half a nutmeg, and a little grated lemon peel. Bake it nicely in a pastry. When done, stick slips of citron all over the top, and pour over it the whites of the six eggs, beaten stifl", sweetened with three or four table- spoonfuls of sugar, and flavored to the taste. — Mrs. S. T. Sago Pudding. Boil one cupful of sago in a quart of water. Pare apples, put 390 SAGO PUDDING — SIPPET PUDDING. them in a dish and stew a little. Pour the sago ovto" them, and bake thirty minutes. Sweeten and flavor to the taste. — Mrs. A. B. Sago Pudding. Boil one pint and a half of new milk with four spoonfuls of sago, nicely washed and picked. Sweeten to the taste ; flavor with lemon peel, cinnamon, and mace. Mix all, and bake slowly in a paste. — Mrs. V. P. M. Bread Pudding. Slice some stale bread, omitting the crust. Butter it moder- ately thick. Butter a deep dish, and cover the bottom with slices of bread, over which put a layer of any kind of preserved fruit. (Acid fruits are best.) Cover all with a light layer oi brown sugar. Make a rich cuscard, allowing four eggs to a pint of milk. Pour it over the pudding, and bake an hour. Grate nutmeg over it, when done. — Mrs. Col. S. Custard Pudding. Cut thin slices of bread. Butter them, and lay them in a baking-dish. Mix a cold custard of three pints of milk, the yolks of eight or ten eggs, beaten light ; sweeten to your taste ; pour over the bread ; bake, and let it stand to cool. Froth and sweeten the whites, pour them over the top of the pudding, and then put it in the stove a few minutes more to brown on top. — Mrs. B. Sippet Pudding. Butter a baking-dish, cut slices of light bread very thin, buttering them before cutting. Put them in the dish, strewing over each separate layer, currants, citron, raisins, and sugar. When the dish is full, pour over it an unboiled custard of milk and eggs, sweetened to the taste. Saturate the bread com- pletely with this, then pour on a glass of brandy and bake a light brown. This pudding is very nice made of stale pound oi sponge cake instead of Light bread.- --Mrs. M. C. C MRS. SPENCE's pudding FKUIT PUDDING. 391 Mrs. Spence's Pudding. {Original.) One pint grated biead crumbs put into one quart fresh sweet milk. Beat the yolks of five eggs very light. Add one tea- cup of susrar to them. Stir in the milk and crumbs and add three-quarters of a pound clipped raisins and one-quarter of a pound sliced citron. Season with mace. Bake nicely. Whip the whites of the five eggs to a stifl" froth. Add one teacup pulverized sugar and season with extract of vanilla Put this over the pudding and set in the stove again to brown it slightly. Serve hot with a rich sauce made of sugar and butter seasoned with nutmeg and Madeira wine. Teacup Pudding. 1 teacup grated bread. 1 teacup raisins. 1 teacup chopped apples. 1 teacup chopped suet. 3 eggs. 1 gill of cream. Wine "glass of brandy. Spice and sugar to taste. — Mi's. Dr. J". French Pudding. Grate one pint stale bread. Pour over it one quart fresh milk, yolks of four eggs, rind of one lemon and part of juice, one teacup of sugar, piece of butter size of an egg. Mix all well, put in a pudding-dish and bake until it looks like custard. Then set it to cool, after which spi'ead the top with jelly or pre- serves. Beat the whites of the four eggs to a stiff froth, adding the remaining juice of the lemon and three tablespoonfuls of sugar. Spread this on top the preserves, then put the pudding again in the oven and bake a light brown. — JSIrs. C. Fruit Pudding. 1 pint grated bread crumbs. 1 pound raisins. 392 PUDDING WITHOUT MILK OK EGSS — CKACKEK PUDDING. f pound suet chopped fine. ^ pound sugar. ■^ pint cho2)ped apples. Yolks of three eggs, well beaten. Pour over the top the whites of the three eggs, frothed and sweetened Bake an hour. — Mrs. Pudding without Milk or Eggs. Put into a buttered baking-dish, alternate layers of grated bread, and finely chopped apples seasoned with brown sugar, bits of butter and allspice. Pour over it a pint of wine and water mixed. Let the top layer be bread crumbs, and bake one hour. — Miss 2^. Marrow Pudding. Grate a large loaf of bread and pour on the crumbs a pint of rich milk, boiling hot. When cold, add four eggs, a pound of beef marrow, sliced thin, a gill of brandy with sugar and nut- meg to your taste. Mix all well together and bake it. When done stick slices of citron on the top. You may make a boiled pudding of this, if you prefer. — Mrs. E. Original Pudding. Crumb up four rolls. Pour over them a quart of fi-esh milk »t the breakfast table. A half hour before dinner, beat up separately the yolks and whites of six eggs. After beating, put them together and stir them up. Take a piece of butter the size of a walnut, cut it in bits and throw it on top. Sauce. Throw in a bowl, a tablespoonful of flour and a large piece of butter. Cream it round and round. Add two teacups of sugar, one wine-glass of light wine, and nutmeg, and boil up. — Miss R. S. Crajker Pudding. P\it into a deep dish six or eight large soda crackers. Add a large lump of butter and a teacup of sugar. Crate the rind of BIOE PUDDING. 393 two ieinons and squeeze the juice over the crackers. Then pour boiling water all over them, and allow them to stand till they have absorbed it and become soft. Beat the yolks and whites of three eggs separately. Stir them gently into the crackers. Butter a deep dish and pour in the mixture, baking it a nice brown. If not sweet enough, add sugar to the eggs before mix ing them. — Mrs. M. C. C. Rice Pudding. Boil half a pound of rice in milk, till quite tender. Then mash the grains well with a wooden spoon. Add three-quarters of a pound of sugar, and the same of melted butter, half a nut- meg, six eggs, a gill of wine, and some grated lemon peel. Bake it in a paste. For a change, it may be boiled, and eaten with butter, sugar, and wine. — Mrs. E. nice Pudding. Sweeten three pints of sweet milk, and flavor with lemon or vanilla. Put in this a small cupful of raw rice, thoroughly washed. Bake, and serve cold. — Mrs. S. S. Mice Pudding. 3 cupfuls boiled rice. 6 eggs. 1-^ cupful sugar. 1^ pint milk. 1 wine-glassful wine and brandy. 1 tablespoonful melted butter. Flavor with nutmeg. — il/?%. Col. S. Mice Pudding. Boil a cup of rice till nearly done, then add a pint of milk. When perfectly done, mash, and, while hot, add half a pound of butter, one pound of sugar, six fresh eggs, beaten till light. 17* 394 BICB PUDDING SWEET POTATO PUDDING. (Beat the sugar with the eggs.) Season with wine or Brandy^ and one grated nutmeg. Lemon is another good seasoning for it. Put in rich pufF paste, and bake till a light brown. — Mrs Br. B. W. W. nice Pudding. Boil one cup of rice in one quart of milk. Add six eggs and a small tablespoonful of butter. Sweeten and flavor to the taste, and bake. — Mrs. JB. Irish Potato Pudding. 1 pound mashed Irish potatoes. 1 pound sugar. 2 cupfuls butter, well creamed. 5 eggs. 1 teacup cream. 1 wine-glassful brandy. Stir the ingredients thoroughly together. Bake in pastrj without tops. — Mrs. Br. J. F. G. Sweet Potato Pudding. 1 quart grated sweet potatoes. 10 eggs, well beaten. 3 cupfuls sugar. 1 cupful flour. 1 cupful butter. 1 quart milk. Bake slowly in a pan. Serve with sauce. — Mrs. G. A. B. Sweet Potato Pudding. Grate three or four large sweet potatoes and put them imme- diately in three pints of sweet milk to prevent them from turn- ing dark. Beat six eggs light, add four ounces melted butter, and mix well with potatoes and milk. Add eight tablesjioon- fuls of sugar, and season with lemon or vanilla. Bake without a crust. — Mrs. W. C. P. SWEET POTATO PUDDING — MOLASSES PUDDING. 395 Sweet Potato Pudding. Boil one and a half pounds potatoes very tender. Add half a pound butter, and rub both together through a sieve. Then add a small cupful milk, six eggs, one and a half cupful sugar. Beat ail together and add a little salt, the juice and rind of a lemon. Then beat again, and prepare pastry. Bake twenty minutes. It may be baked without pastry. Irish potato pud- ding may be made by the same recipe. — Mrs. A. C. Ckeam Pudding. Beat six eggs to a froth and stir into them three tablesjjoon- fuls sugar and the grated rind of a lemon. Mix one pint milk, one pound flour, and two teaspoonfuls salt. Add eggs and sugar. Just before baking, add a pint of thick cream. Bake in cups or pudding dishes. — Mrs. Col. W. Tyler Pudding. 4 eggs. 3 cupfuls sugar. 1 cupful butter, washed and melted. 1 cupful cream, seasoned with lemon. Bake in a paste. — Mrs. C. JV. Molasses Pudding. 1 cupful molasses. ^ cupful butter and lard mixed. 1 cup not quite full of buttermilk. 3 eggs. 1 teaspoonful soda. Flour enough to make it as thick as cake batter. If you wish to oat it cold, add another cup of sugar. Bake it quickly. — Jifrs. M. s. a Molasses Pudding. 1 teacup sugar. 1 teacup butter. 396 MOLASSES PUDDING — SNOWBALL PUDDmO. 2 teacups molasses. 2 teacups flour. 4 eggs. 1 tablespoonful ginger. 1 teaspoouful soda dissolved in a few spoonfuls of buttermilk Eat with sauce. Excellent. Molasses Pudding. 9 eggs. 4 cupfuls molasses. 1 teacup butter. Bake in a paste. — Mrs. P. TF. Cottage Pudding. Beat to a cream one large cupful of sugar and two and a halt tablespoonfuls of lard and butter mixed. Stir in one well beaten egg, one large cup of buttermilk with soda dissolved in it. Add nutmeg to the taste. Take one pint of flour and rub into it, dry, two tablespoonfuls cream of tartar. Then add the other ing'redients. Bake three-quarters of an hour and serve with wine sauce. — Mrs. A. F. Texas Pudding. 3 eggs (yolks and whites beaten separately). 3 cupfuls sugar. 1 cupful butter. 1 cupful sweet milk. Two tablespoonfuls of flour. Bake in a crust. This will fill three pie-plates. — 3Irs. McN^. Snowball Pudding. Boil one quart of rich milk and then thicken it with a table- spoonful of flour or arrow-root. Beat up the yolks of four eggs with three tablespoonfuls of white sugar. Then pour the milk slowly into the eggs and sugar, stirring all the time. Pour this THIOKENED MILK PITDDTOG WASHINGTON PUDDING. 397 custard into a pudding disli and brown it sliglitly. Beat up the whites to a stiif froth, adding four tablespoonfuls of sugar, and flavoring with lemon. Drop it on the custard (when browned) in the form of balls, as large as an egg. Set it back in the stove to brown a little. — Mrs. S. T. Thickened Milk Pudding. Boil one pint of milk and one-half pint of water. Thicken with one pint of flour, and stir in three ounces butter, while warm. When cold, add nine eggs (well beaten), one pound sugar, one wine-glassful wine, and powdered cinnamon and mace to vour taste. — Mrs. R. Delicious Hasty Pudding. Seven eggs beaten separately. Add to the yolks gradually ten tablespoonfuls of sifted flour, alternately with a quart of milk and half a teaspoonful of salt. Beat till perfectly smooth. Then add the whites, pour into a buttered dish, and bake twenty minutes. Eat with nun's butter or wine sauce, — Mrs, P.McG. Feather Pudding. 2 cupfuls flour. 1 cupful sugar. 1 cupful sweet milk. 1 egg. 1 tablespoonful butter. 1 teaspoonful cream of tartar. ■^ teaspoonful soda. Season with nutmeg and eat with sauce. — Mrs. D. !7. -ffl Washington Pudding. 6 eggs (well beaten). J pound butter. ■J pound sugar. •J- poiind marmalade. 398 ONE EGG PUDDING VIRGINIA PUDDING. Beat well together, season with nutmeg, and bake in a paste. — Mrs. Br. jS. One Egg Pudding. 1 cupful sugar. 1 cupful milk. 2 cupfuls flour. 1 tablespoonful butter. 1 teaspoonful soda. 2 teaspoonfuls cream of tartar. Eat with sauce. — Mrs. A. C. Delicious Pudding. Beat the yolks of six eggs very light. Stir in alternately three tablespoonfuls of flour and a pint of milk. Put a table- spoonful of melted butter and half a teaspoonful of salt in the batter. Then stir in the whites of the six eggs, beaten to a stifi" froth. Butter the baking dish or cups, fill them a little more than half full, and bake quickly. Eat with wine sauce. Make this pudding half an hour before dinner, as it must be eaten as soon as done. — Mrs. S. T. Balloons. 6 eggs. 7 tablespoonfuls of flour. 1 quart of milk. 1 teacup of sugar. 1 tablespoonful of butter. 1 tablespoonful of lard. Cream the butter and lard with the flour. Beat the eggs and sugar together. Mix the milk in gradually, bake quickly, and eat with sauce. — Mrs. Dr. E. Virginia Pudding. Scald one quart of milk. Pour it on three tablespoonfuls of EXTRA FINE PUDDING EXCELLENT BATTER PUDDING. 399 sifted flour. Add the yolks of five eggs, the whites of two, and the grated rind of one lemon. Bake twenty minutes. Sauce. — The whites of three eggs, beaten to a stiff froth, a full cuj) of sugar, then a wine-glass of wine and the juice of lemon. Pour over the pudding just as you send it to the table. — Miss E. S. Extra Fine Pudding. Make a batter of two teacupfuls of flour and four of milk. Beat the yolks and whites of four eggs separately. Then mix. all together and add one tablespoonful of melted butter. Bake in a buttered pan and serve with wine sauce. — -Mrs. McG. Superior Pudding. 4 eggs. 1 quart of milk. 1 cup of sugar. 2 tablespoonfuls of flour. Beat the sugar, flour, and yolks of the eggs together, with one cup of the milk, scald the remainder of the milk and put the above in it. Flavor with lemon or vanilla. Beat the whites of the eggs to a stifi" froth, add a little sugar, spread on top of the pudding, and brown slightly. — Mrs. D. C. K. Baked Indian Pudding. Take nearly one pint sifted meal and make into a mush. Pour over it one quart of boiled sweet milk. Add one gill of molasses, one gill of sugar, six eggs beaten separately, half a pint chopped suet. If you like, add a few currants, raisins, or a little citron. Bake nearly two hours. Eat with sauce. — Mrs. j: A. B, Excellent Batter Puddino. 1 quart flour. 7 eggs. ^ cupful melted butter. 400 PUFF PUDDINO— POOR MAn's PUDDINQ. 1 teaspoonful salt. 1 teaspoonful soda, dissolved in lukewarm water. 2 teaspoonfuls cream of tartar, also dissolved. Enough sweet milk to make a batter the consistency ol sponge cake batter. Bake in a mould and eat with brandy sauce. — Mrs. M. C. C. Puff Pudding. 10 eggs (beaten separately). 10 tablespoonfuls sifted flour. 1 quart milk. A little salt. Beat the eggs to a stiff froth. Then put the flour with the yolks, then add the milk and lastly the whites, well beaten. Eat with cold or hot sauce. — Mrs. D. C. JT. Penny Pudding. Beat five eggs very light. Mix with five tablespoonfuls of flour, one large spoonful of butter and one pint of milk. Eat with sauce. — Mrs. A. T. Economical Pudding. 1 cup chopped suet. 1 cupful golden syrup. 1 cupful milk. 2 cupfuls chopped raisins. 3 cupfuls flour. 1 teaspoonful soda (put in the milk). 2 teaspoonfuls cream of tartar put in the dry flour. Boil three hours and a half. — Miss JE. T. Poor Mak's Pudding. 6 eggs. 1 pint sour cream. 1 cupful melted butter. 1^ cupful sugar. PLAIN PUDDING — WINE 8AU0B. 401 1 teaspoonful soda. ^ nutmeg. Put the butter in after the flour. Make the consistency of pound cake batter. — Mrs. A. B. Plain Pudding. 1 pint milk. 3 eggs. 4 tablespoonfuls flour. 1 tablespoonful butter. Put chopped apples or peaches in the batter and bake. Eat with sauce. — Mrs. A. H. PUDDING SAUCES. Wine Sauce. Dissolve one pound sugar in a little water, Boil till nearly candied, A.dd a lump of butter the size of an egg, just before taking it off the fire, and stir in wine and nutmeg to your taste, after taking it off". — Mrs. R. Wine /Sauce. Melt half a pound of butter, three cupfuls sugar and two ot Madeira wine together, for a large pudding. Put a little -vater in the stewpan and let it boil. Roll the butter in a little flour, and stir it in the boiling water quickly. Then add the sugar, and lastly the wine. — Mrs. T. Wine Sauce. One-half pound butter, yolks of two eggs, beaten well and creamed with the butter ; nine tablespoonfuls nice brown sugar ; two glasses of wine. Let it simmer on the fire a short time. Grate nutmeg on it when you pour it into the sauce-bowl. — Mrs. T. 34 402 brandy sauce — pudddig sauop. Brandy Sauce. Cream together one-quarter pound fresh butter, and one qixarter pound pulverized white sugar. Mix with it one gill of lemon brandy, or half the quantity of brandy ; the juice of one lemon, and half a nutmeg grated. Stir it slowly into half a cup of boiling water, and after letting it simmor a moment, pour into a warm sauce tureen. — Miss E. P. French Sauce. Cream half a pound butter, and stir in half a pound sugar. Then add the yolk of an egg, and a gill of wine. Put it on the fire ; stir till it simmers. Grate nutmeg over it, after taking it off the fire.— J/rs. F. D. A Nice Sauce for Puddings. Half a pound of butter ; eight tablespoonfuLs brown sugar ; one nutmeg (grated), the white of one egg. The butter must be creamed and the sugar beaten into it, then the egg. The wine poured gently in and stirred till the sauce is cold, then grate the nutmeg. Make it in a common sauce tureen, on the hearth, stirring all the while. Do not let it boil, —M7S. M. E. J. B. Rich Sauce for Puddings. One pint cream ; half pound sugar ; one tablespoonful butter ; one glass of wine. Season to the taste. Do not let it boil. — Miss E. P. Sauce for Pudding. Two large cupfuls brown sugar ; one large cupful butter ; one teacup wine ; a little rose water. Boil the sugar and wine together. Then add the butter and grated nutmeg. — Mrs, McG. Pudding Sauce. One cupful cream, from morning's milk; two cupfuls sugar j one egg, well beaten ; one tablespoonful butter ; one teaspoonful COLD SAUCE — LEMON SAUCE. 403 corn-starch. Boil all together till a tbick syrup. Take otf the fire and add grated nutmeg and a glass of wine. — Mrs. S. T. Cold Sauce. Whites of five eggs beaten to a stiff froth. Sweeten to the taste. Pour in some hot melted butter, stirring well. Season with lemon.— if7-5. M. G. B. ■ Gold Sauce. Half a pound of butter and half a pound of sugar (powdered), beaten to a froth. The juice and grated rind of a lemon, o^ essence of any kind, as a flavor. — 3frs. M. F. G. Cold Sauce {for about eight peojyle). One heaping tablespoouful of butter, creamed till very light, adding sugar till as thick as you can stir. Then add two table- spoonfuls of very rich milk, a glass of good wine, and a little grated nutmeg. — Mrs. P. McG. Pudding Sauce. One cupful of butter; two cupfuls sugar; three eggs; one wine-glass of wine. Stir well, and let it come to a boil. — Mrs. F. D. Pudding Sauce. Cream together half a pound of sugar and butter. Add the yolk of one egg, the juice of a lemon, and a glass of wine. Stir over a slow fire, but don't boil. — Mrs. Mc G. Lemon Sauce. One pound sugar ; three ounces butter ; half a teacup of water. Juice and sliced rinds of two lemons. Pour this into a saucepan, and while it is coming to a boil, beat the yolks of two eggs and add them. When well boiled, take it from the fire and add the whites of the two eggs, beaten to a froth. To be eaten hot with sponge cake. — Mrs. K. 404 8au0e fob boiled pastry — ^pastby — pieb. Sauce for Boiled Pastry. Stew for fifteen minutes one pint of water, half a pound of sugar, and a piece of butter as large as an egg. Beat the yolks of three eggs. Remove the pan from the fire, and pour several spoonfuls of its contents into the beaten eggs, stirring briskly. Then pour all into the pan, place it over a slow fire and stir till it thickens. Season with lemon or vanilla. — Mrs. I.H. Molasses Sauce. Moderately boil a pint of molasses from five to twenty minutes, according to its consistency. Add three eggs well beaten. Stir them and continue to boil a few minutes longer. Season with nutmeg and lemon. — Mrs. Dr. tT. PASTRY. Pastry has fallen somewhat into disfavor, on account of its unwholesome properties, but as many persons still use it, we will give some directions for making it as wholesome and palat- able as possible. It Ls a great mistake to use what is called " cooking butter " and old lard for pastry. Only fresh butter and sweet lard should be employed for the purpose, and in summer these should be placed on ice before being used for pastry. Pastry, like cake, shoiild be made in the cool of the morning, and it should be eaten fresh, as, unlike cake, it will not admit of being kept. If a marble slab cannot be obtained, it is well to keep a thick wooden board exclusively for roUiug out pastry. Handle as little as possible, and if anything should prevent you from put- ting it on to bake as soon as it is rolled out, put it on ice in the interim, as this will make it nicer and more flaky. Sometimes EXCELLENT RECIPE FOR PASTRY — PUFF PASTE. 405 there is a delay about getting the oven or fire ready, in which case the cook generally leaves the pastry lying on the kitchen table ; but its quality would be much improved if it were put on the ice instead, whilst waiting to be baked. Excellent Eecipe for Pastry. Four teacups flour, one teacup firm butter, one teacup nice lard, one teacup ice water, one teaspoonful salt. Mix the lard and butter in the flour with a large, flat knife, then add the ice water. Do not touch it with the hands. Take it up in a rough- looking mass, roll it out quicklj — not too thin. Cut it with a very sharp knife around the edges of the patty-pans. When intending to bake lemon puddings or cheese-cakes, let the pastry bake four or five minutes before adding butter, as this prevents the pastry from being heavy at the bottom. In summer it is best to put five teacups of flour, instead of four. — Mrs. M. C. G. Pastry. One pound fresh butter, one quart flour. Make up the dough with ice water. Divide the butter into parts. Roll out, and cover thickly with one part of the butter. Continue till all is rolled, sifting flour each time. Don't handle much, or it will be heavy. — Mrs. TF. Pastry. . Mix with water one quart flour and two teaspoonfuls salt. Work well and roll out thin. Spread over with lard, sift flour over the dough, and cut it in strips of two inches. Lay them in a pile one above another, cut them in squares, and again pile them up. Press down with the hands, and x'oll out thin as before. Repeat this several times, and the pastry will be im- proved each time. Do not use your hands after the roller is applied. , Puff Paste. One pound flour, to be made up with cold water and beaten fifteen minutes. One pound butter (or half lard, if you have 406 LEMON PIE. not enough butter), which must be spread on the dough foui times and rolled in. It must be made thin, put in tins, and baked in a moderate oven. Lemon Pie. Grate the rind and squeeze the juice of two lemons. Stii two tablespoonfuls corn-starch into two teacups hot water, anil boil, stirring well. Add three-quarters of a pound of granu lated sugar. When cool, add the yolks of four eggs well beaten, then the lemon-juice and grated rind, stirring the whole well together. Line the plates with rich pastry, and pour the mixt- ure in. Bake until the crust is done. Beat the whites of the eggs very light, add six ounces powdered sugar, pour over the pies, set them again in the oven, and slightly brown. This will make two pies. — Mrs. T. M. C. Lemon Pie. One cupful sugar, one cupful sweet milk, one tablespoonful flour, one tablespoonful butter, three eggs, one lemon. Mix the gi-ated rind and juice of the lemon with the yolks of the eggs and the sugar. Add the milk next, and then the butter and flour. Bake in a paste. After it is cold, spread on the whites of the eggs, frothed and sweetened. — Mrs. Mc G. ^ Tjemon Pie. Yolks of four e^gs, white of one, beaten very light ; grated rind and juice of one large lemon ; five heaping tablespoonfuls sugar. Bake in an nndercrust till the pastry is done. Froth the whites of three eggs with five tablesj^oonfuls sugar. Spread over the pies and bake again till brown. — Mrs. Col. S. Lemon Pie. One tablespoonful but:er, creamed with two cups of sugar, yolks ot six eggs, grated rind and juice of four lemons, foui heaping tablespoonfuls flour. Mix well. Add a cupful butter- LEMON ORE AM PIE — PEACH MEKINGUE PIE. 407 milk, and one teaspoonful soda. Froth and sweeten the whites of the eggs and put them on top the pies. — ]\Irs. JV. Lemon Cream Pie. One cupful sugar, one of water ; one raw potato, grated; juice and grated rind of one lemon. Bake in pastry, top and bottom. Okange Pie. Pulp and juice of two oranges, a little of the grated peel, the yolks of three eggs, one cupful sugar, one cupful milk. Stir the yolks with the sugar, then a tablespoonful of butter, then the juice, lastly the milk. Bake in a dish. After the pie has cooled, spread on it the whites of the three eggs, stiffly frothed and sweetened. Then set it again on the fire, to brown slightly. —Mrs. McG. Orange JPie. One quart milk, eight eggs, one small teacup rolled cracker, half a cupful butter, two grated fresh oranges, or the juice and chopped peel of two, one wine-glassful wine. Cream the butter and sugar, add the wine, oranges, and eggs beaten to a foam, the whites separately, the milk and the cracker. Bake half an hour, in pufl' paste. — 3Irs. 31. £. S. Orange Pie. One pint of milk, three oranges, one cupful of sugar, three eggs, one and a half tablespoonful of corn-starch. Bake in puff paste.— illfrs. H. H. S. Peach Meringue Pie. Pare and stew ripe peaches. When nearly done, sweeten, take from the fire. Stir in a heaping teaspoonful fresh butter to each pie. Pour in a deep pie-plate, lined with paste. Bake ; when done, remove from the oven and cover with the whites of three eggs beaten to a stiff froth, and sweetened with three tablespoonfils powdered sugar. Set back in the oven to brown 408 PEACH PEE — STKAWBERRT SHORT-OAKE. slightly. Apple meringue pie may be made in the same way, only flavoring the fruit. — Mrs. S. T. Peach Pie. Pare and stew a qviart of peaches with a pint of sugar, Stir- ling often ; when boiled to look nearly as thick as marmalade, take from the fire and when nearly cool, add one tablespoonful fresh butter. Have ready three ciusts, baked in shallow tin plates. Spread and pile up the^ fruit on each. — Mrs. S. T. Peach Pie. Pare and stew the peaches till nearly done. Sweeten and boil a little longer. Set aside and when nearly cool, pour into deep pie-plates, lined with paste. Put bits of butter over the top, dredge with flour, then cover with a top crust, and bake. — Mrs. T. Prune Pie. Wash the prunes through several waters. Put in a preserv- ing kettle in the proportion of two pounds fruit to one pound sugar. Pour a quantity of boiling water over them and let them boil at least two hours. When they are thoroughly done and the syrup thickens, take from the fire and pour into tin plates, lined with paste. Add one teaspoonful of butter. Cover with a rich paste and bake. — Mrs. S. T. Damson Pie. Scald the damsons slightly, in just enough water to prevent turning. Set aside till cool enough to handle. Remove the stones, sweeten well, and put in a deep pie-plate, lined with paste. Dredge with a little flour, cover with a top crust, and bake.— JIfrs. T. Strawberry Short-cake. Bake a rich paste in pie-i)lates. Have six ready. In these spread stewed strawberries well sweetened ; lay one upon another, six deep. In winter, use preserved or canned berries. — Mrs. H, cherry pie — apple pie. 409 Cherry Pie, Seed the cherries first, then scald them in their own juice. Sweeten liberally and pour into a deep pie plate lined with a rich paste. Dredge with flour, cover with a top crust and bake. Scarlet or short-stem cherries are best. It is necessary to scald most fruits, as otherwise the pastry will burn before the fruit is thoroughly done. — Mrs. S. T. Cranberry Pie. Prepare as for sauce, stewing two pounds fruit to one pound sugar. Pour into a pie plate lined with paste, cover with a top crust and bake. Currant Pie. Wash and thoroughly pick the fruit. Sweeten liberally and put in a yellow baking-dish, adding a little boiling water to melt the sugar ; let it simmer a little ; then set it aside to cooL Pour into a pie plate, covered with paste. Dredge with flour. Cover with paste and bake. Apple Pie. Put a crust in the bottom of a dish. Put on it a layer ot ripe apples, pared, cored, and sliced thin, then a layer of pow- dered sugar. Do this alternately, till the dish is filled. A dd a few teaspoonfuls rose water and some cloves. Put on a crust and bake it. — Mrs. E. Apple Pie. Pare and stew the apples till thoroughly done and quite dry. Rub through a colander and sweeten with powdered sugar. When cool add the whites of eggs — three eggs to a pint of apples — and a teacup of cream, whipped. Beat all the ingre- dients together with a patent egg- whip — one with a wheel if convenient. Spread upon crusts of rich paste, baked in shallow tin pie-plates. Grate nutmeg on each one and pile up three or four deeo.— Jf?«. aS. T. 35 410 APPLE PIE— TOMATO PIE. Ajyple Pie. Pare ami slice the apples. Make a little thick syrup of white sugar, into which throw a few cloves, allspice, or mace, as you prefer. In this syrup, scald a few apples at a time, taking them out and putting more in till all ai^e slightly cooked. Set aside to cool, then pour into deep pie plates lined with paste. Dredge with flour. Put bits of butter over all. Dredge again. Cover with paste and bake. A glass of brandy or wine will improve it. — Mrs. S. T. Blackberry Pie. Pick the berries, but do not wash them. Stew slightly, sweeten, pour into a pie plate, lined with paste. Grate in a little nutmeg, dredge with floiir, put on atop crust and bake. Whortleberry Pie. Pour just enough boiling water on the fruit to prevent it from sticking to the bottom of the preserving kettle. Boil a minute, sweeten and pour into a pie-plate lined with paste. Dredge with flour, cover with paste and bake. — Mrs. S. T. Gooseberry Pie. Put one pound sugar to one of fruit, adding just enough water to prevent it from burning. Cook till it begins to jelly. Then spread over shapes of rich puff paste, already baked. — Mrs. M. a C. Tomato Pie. Slice green tomatoes and stew in a thick syrup of sugar and lemon juice. Grate in the yellow rind of a lemon. When trans- parent, spread evenly over the bottom of a pie-plate that has been lined with paste. Spread strips of pastry across or cut into ornamental leaves with a cake-cutter, place over the frviit and bake.— Jfrs. S. T. sliced potato pie — minoemeat. 411 Sliced Potato Pie. Steam or boil the potatoes. Slice and lay in a syrup of sugar seasoned with whole cloves or allspice. Scald and set aside till nearly cool. Then ])lace the slices evenly on the bottom of a deep pie-plate lined with crust. Put in each pie a tablespoon- ful of butter in bits, a wine-glass of brandy or Madeira wine. —Mrs. jS. T. Sweet Potato Pie. One pint potatoes, boiled and mashed with a teacup sweet milk, and run through a colander. Beat separately four eggs ; cream one teacup butter with one of sugar. Beat in the yolks, then the potatoes, grate in half a nutmeg, pour in a large wine- glass of bi-andy or good whiskey, and last of all, stir in the frothed whites. Bake in deep pie plates, lined with paste, with- out a top crust. Sift powdered sugar over the pies. Irish potato pie may be made in the same way ; only adding the juice and grated rind of a lemon. — Mrs. T. Rhubarb Pie. Carefully skin the stalks, cut in pieces half an inch long. Scald in a little rich syrup, but not long enough to become soft. Set aside, and when nearly cool, pour into a pie plate, lined with paste. Put a little grated lemon rind and a piece of but- ter the size of a walnut, in each pie. Dredge with flour, put on a top crust and bake. — Mrs. T. Mincemeat. Two quarts boiled beef, two quarts suet, chopped fine (or a part butter, for suet). Six quarts apples, one quart molasses (best quality). Four pounds sugar, three pounds raisins, one potind citron. Nutmeg, cinnamon, cloves, allspice, and wine to your taste. Mix well, pack in jars, with melted butter on top, if to keep long. Put in a cool place. — Mrs. J". TT. 412 MmOEMEAT — CEEAM PIB. Mincemeat. Three pounds meat (after it is boiled). Four pounds Buet, three and one-half pounds raisins, one and one-half pounds cur- rants, one-half pound dried ©berries, two nutmegs, and mace to your taste. Four pints white wine, one pint brandy, four pounds brown sugar. — Mrs. M. E. J'. B. Mincemeat. Six cupftds beef, twelve cupfuls apples, three cupfuls sugar, two cupfuls molasses, two cupfuls butter, two pounds raisins, one quart cider, three tablespoonfuls cinnamon, two tablespoon- fuls allspice, two nutmegs. Mincemeat. Two pounds lean fresh beef, boiled and chopped. Two pounds beef suet chopped fine, four pounds pippin apples, two pounds raisins stoned and chopped, two pounds currants, one- half pound citron, two grated nutmegs, one ounce powdered cinnamon, one-half ounce each of cloves and mace, two large oranges, one teaspoonful salt, one quart brandy, one quart wine, one wineglass I'ose water. Cream Pie. One quart morning's milk, 1 cupful sugar, yolks of six eggs, three tablespoonfuls sifted flour. Boil twenty minutes, after seasoning with nutmeg, wine, and vanilla or lemon. Have rich pastry already baked, in deep pie plates. Fill with the above mixture and bake. Make a m6ringue of the whites and some sugar, pour over the pie, and set it in the stove again to brown. — Mrs. T. Cream Pie. One half pound butter, four eggs, sugar and nutmeg to taste, two tablespoonfuls flour well mixed with milk. Pour over it one quart boiling milk, stir all together and bake in deep dishes.— Mrs. A. B soda oraoker pie — molasses pie. 4:13 Soda Cbauker Pie. Pour water on two large or four round soda crackers and let them remain till thoroughly wet. Then press out the water and crush them up together. Stir in the juice and grated peel of a lemon, with a cupful or more of powdered sugar. Put in pastry and bake. — Miss If. L. Silver Pie. Peel and grate one large white potato. Add the juice and grated rind of a lemon, the beaten white of one egg, one cupful of white sugar, and one of cold water. Bake in a nice paste. After baking, spread on top the whites of three eggs, frothed, sweetened and flavored with lemon. Set again on the fire and brown. Lay on small pieces of jelly or jam, just before taking it to the table. — Mrs. M. B. JB. Custard Pie. One quart milk, five eggs, five tablespoonfuls sugar ; flavor ■with lemon. Bake slowly, half an hour. — Mrs. M. JB. B. Washington Pie. One cupful sugar, one-half cupful butter, one-half cupful sweet milk, one-half cupful flour, one egg, one teaspoonful cream of tartar, one-half teaspoonful soda ; flavor with lemon. Put on dinner plates — spread with apple sauce between each layer. — Mrs. Dr. J'. Sugar Pie. Three cujjfuls light brown sugar, one-half cupful melted butter, one-half cupful cream, three eggs. Season with lemon; beat well together ; bake in pastry, without tops. — Mrs. JT. F. Molasses Pie. Three eggs, beaten separately, one pint molasses, one table- spoonful melted butter. Bake on a rich crust. — Mrs. Dr. J. 414 MOLASSES FIB— COEN-STAKCH CHEESE CAIlEB. Molasses Pie. One teacup molasses, one teacup sugar, four eggs, four table spoonfuls butter. Mix sugar and eggs together, pour in butter, and add molasses. — Mrs. Dr. S. Cheese Cakes. Yolks of twelve eggs, one pound sugar, one-half pound but- ter, one cupful flour, one pint milk, juice of two lemons. The milk, flour, and butter, creamed, and lemons put in togethei-, after the eggs are well beaten. Stir all well together till it curds. Bake in paste. — Mrs. A. G. Lemon Cheese Cakes. Yolks of sixteen eggs, one pound sugar, three-quarters pound butter, four lemons, boiling rinds twice before using, two table- spoonfuls powdered cracker. Bake in paste. — Mrs. Dr. E. Lemon Cheese Cakes. Mix and gently melt four ounces of sugar and four ounces of butter ; add yolks of two eggs, white of one ; grated rind of three lemons, juice of one and a half lemon, one small Savoy or sponge biscuit, some almonds blanched and pounded, three spoonfuls brandy. Mix well and bake in rich pastry. — Mrs. V. P. M. Lemon Cheese Cakes. Yolks of eight eggs or yolks of five and whites of three, one- half pound sugai-, a lump of butter, juice of one lemon and grated rind of three. Bake in rich pastry — Miss D. D. Corn-starch Cheese Cakes. Juice and rind of three lemons, three cupfuls water, three cupfuls sugar, three eggs, three tablespoonfuls corn starch, two fcablespooufuls butter. Boil the water, n.ix the corn starch with ALMOND CHEESE CAKES — fRDNE TAKT8. 415 a little cold water and pouv on the boiling water. Let it boil up once and then pour it on the butter and sugar. After it cools add the lemons and eggs. — Miss D. D. Almond Cheese Cakes. Beat up together very light one-half pound powdered sugar, and the whites of four eggs. Blanch and cut in small pieces four ounces of almonds, which must be beaten up with the eggs and sugar. Add a little oil of almonds or rose water, and bake with pastry, in tins. — Mrs. I.H. Almond Cheese Cakes. Soak one-half pound Jordan almonds in cold water all night. Next morning, blanch them in cold water, lay them on a clean cloth to dry, and then beat them fine in a marble mortar with a little orange-flower or rose water. Then beat and strain six yolks and two whites of eggs, add a half-pound white sugar, and a little powdered mace. E-ub all well together in the mortar. Melt ten ounces fresh butter, and add a gi'ated lemon peel. Mix all the ingredients and fill the pans, after putting a paste at the bottom. Small tin shapes are best for cheese cakes. Cream Takts. Make them small, of lich paste. Fill them after baking, with whipped cream, and drop a small spot of jelly in each one. The prettiest and most delicate of tarts. — Mrs. M. JB. JB. Lemon Taiits. Chop or grate a lemon ; add a cupful white sugar, a cupful water, one egg, one tablespoonful flour. Line small patties with paste, put a spoonful in each and bake. — Mrs. M. JB. B. Prune Tarts. Scald the prunes, take out the stones, break them and put the kernels in a little cranberry jxiice with the prunes, and some 416 FRENCH FRITTERS BELL FRITTERS sugar. Simmer them, and when cold put in tart shapes in pas- try and bake, — Mrs. V. P. 31. French Fkitteks. One quart of milk (half to be boiled, and the other half mixed with a quart of flour, and used to thicken the boiling milk with). Let it get done. While cooking, beat ten eggs very light ; add a spoonful at a time to the batter, beating all the time, till well mixed. Add salt to your taste. Have a small oven full of nice lard, boiling hot. Put not quite a spoonful of batter to each fritter. Take them out before they turn dark and put them in a colander to drain the lard oft' of them. — Mrs. Dr. E. Feitters [made with yeast). One qu.art flour, three tablespoonfuls yeast, five eggs, one pint milk. Beat into a tolerably stifi" batter. Stir a cupful of boiled rice into the batter, a short time before baking. A good deal of lard (boiling hot) is required for frying the fritters. Drop the batter in with a spoon, which must be dipped, each time, in boiling water. In cool weather, make the fritters about nine in the morniug, in the summer, about eleven. — Mrs. A. a Bell Fritters. Put a pint of boilifig water in a preserving kettle, and as it boils, put in a tablespoonful of fresh butter. Have ready a pint of the best flour, sifted and wet with cold water, as for starch. Dii> up some of the boiling water and pour to this, being care- ful to have it smooth. Retui-n this to the kettle, stirring rapidly to prevent lumps. Turn into a wooden tray, and while hot, beat in six well beaten eggs, a spoonful at a time. Beat till very light, and beat quickly that the eggs may not cook in Ivimps. Have ready a pint of boiling lard in a pan. Make the fritters the shape of an egg, drop in and fry a light brown. To be eaten with a pint of molasses, a heaping tablespoonful QUISE OF PAPEB PANCAKES — JELLY, BLANC-MANGE. 417 of butter, a little ginger and cinnamon, boiled to a thick syrup and served hot. A great deal of lard is reqiiired to fry fritters nicely ; yet it is not extravagant, as it may be used again. Sti-ain what remains and put it by for use. — Mrs. S. T. QuiKE OF Papkr Pancakes. Mix with half a pint of rich milk the yolks of four eggs, well beaten. Add three tablespoonfuls fine flour, four ounces sugar, five ounces fresh butter, melted and cooled, four table- spoonfuls Madeira wine, half a nutmeg. Grease the pans once with fresh butter, and this will answer for all. The above quan- tity will suffice for five or six persons. — Mrs. M. Common Pancakes. Eight eggs, four tablespoonfuls flour, one pint of milk, one teaspoonful salt. JELLY, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARD, CREAMS, ETC. Jelly made of the feet of calves, hogs, etc., is more troublt?- Bome, but is also considered more nutritious than jelly made of gelatine. It is very desirable, for country housekeepers in par- ticular, to make this sort of jelly, as the materials are generally in their reach. It is well, however, in all cases, to keep on hand Cox's or Nelson's gelatine, on account of the expedition with which jelly may be made from these preparations. As jelly is considered more wholesome when not .colored by any foreign substance, no directions will be given in the subse- quent pages for coloi'iug it. The palest amber jelly, clear and sparkling, flavored only by the grated rind and juice of a lemori 18* 418 JEIA,Y BLANC-MANGE, CHARLOTTE RUS8E. and pale Madeira or sherry wine, is not only the most beautiful, but the most palatable jelly that can be made. Though the recipes accompanying boxes of gelatine do not always recommend boiling, it is a great improvement to jelly, adding brilliancy, transparency, and a better flavor. Only the grated yellow rind and strained juice of the lemon should be used, and these, with the requisite quantity of pale Madeira or sherry, should be added after the other ingredients have been well boiled together. The white rind or one single lemon seed will render the jelly bitter. A delicious preserve (for which a receipt is given under the proper heading), may be made of lemons, after the yellow rind has been grated off and the juice pressed out for jelly. The best and most simple arrangement for straining jelly is to invert a small table, fold an old table-cloth four double, tie each corner to a leg of the table ; set a bowl under the bag thus formed, with another bowl at hand to slip in its place when the jelly first run through is returned to the bag, as will be neces- sary, the first never being transparently clear. Catch a little in a glass. If clear as crystal, it will be unnecessary to return it again to the bag. You may then put a thick cloth over the bag to keep in the heat, and if in winter, place before a fire. Shut up the room, and let it diip. The jelly will run through the bag more rapidly if the bag is first scalded. Jelly should never be made in hot weather. Ices are much better and more seasonable. Always serve jelly with a pitcher of whipped cream, but do not mix it beforehand with the cream, as it is best to leave it to the taste of each person. For blanc-mange and gelatine, it is best to use gelatine and as few spices as possible, as spices turn gelatine dark. As such explicit directions are given in the subsequent pages for the making of these dishes, it is unnecessary to say anything further on the subject at present. A nice custard is made in the following manner : Mix the STOCK JELLY — OALVEs' FOOT JELLY. 419 beaten yolks of six eggs with a teacup of sugar. Havv5 a quart of milk boiling in a kettle. Dip up a teacup of milk at a time and pour on the eggs, till the kettle is emptied, stirring rajiidly all the time. Wash out the kettle, pour the mixture back, and stir constantly till it thickens. Then pour it into a bowl and stir till cool, to make it smooth and prevent it from curdling. Put in the bottom of glass mugs sli2:)s of preserved orange, lemon, or citron. Fill nearly full with custard ; put whipped cream and grated nutmeg on top. Or, the yolks may be mixed with boiled milk and sugar in the same proportions, but instead of being returned to the kettle, may be poured into china or earthenware custard-cups, set in a pan of boiling water, placed in a stove or range, and baked. The boiled milk must be seasoned by boiling a vanilla bean in it, or a few peach leaves, or it may be flavored with caromel. Serve the custard with whipped cream on top. Stock Jelly. To one and a half gallons of stock, put the whipped whites of eighb eggs. Put in six blades of mace and the rind of three lemons, 4^ pounds sugar. Let it boil ten minutes, then add three pints of Madeira wine, juice of eight lemons, a little vinegar or sharp cider. Let it boil only a few minutes. Strain through a dripper. If the stock is not very nice, it may require the whites of one dozen eggs to clear it. — Mrs. T. Calves' Foot Jelly. One quart nice jelly stock, one pint wine, half a pound white sugar, whites of four eggs beaten up, three spoonfuls lemon juice. Boil all well and pass through a jelly-bag, kept hot before the fii-e. Try some at first, till it drips clear, and then pour out the whole. Peel the lemons as thin as possible arwl sti-ain the jelly on the peelings. Should you wish to turn ou^ the jelly in moulds, put one ounce isinglass to three pints of jelly.— ilfrs. I. H, 420 isinglass jellt — gelatine fei lt. Isinglass Jelly. Dissolve two ounces isinglass in two quarts of boiling water. When cold, add juice of three lemons and skin of one, whites of three eggs, well beaten, one and a half pounds of sugar, one pint cider, four pieces cinnamon (size of the little finger), eight blades of mace. Let it boil up well. Be careful not to stir after the ingredients are thoroughly mixed. Let it stand ten minutes after removing from the fire, and just before straining pour in a pint of wine. — Mrs. W. H. H. Crystal Jelly. Pare off the rind of one large lemon. Boil in one pint water with one ounce isinglass ; add one pound sugar and one cup pale wine. As soon as the isinglass is dissolved, strain through a muslin and let it stand till cold. Grate the rind of another lemon and let it stand in the juice of the two lemons for a short time. Strain all in a bowl, and whisk it till it begins to stiffen. Pour in moulds.— Jfrs. M P. G. Gelatine Jelly. Soak one box of Cox's gelatine, three hours, in a pint of cold water. Then add one pint of cooking wine, the rind and juice of one lemon, two pounds white sugar, a little mace. Stir these ingredients till the sugar dissolves, then add two quarts of boil- ing water, gently stirring till mixed. Strain at once, through a flannel bag twice. This recipe makes the best jelly I ever saw.— Jfrs. M. M. JD. Gelatine JTelly. To one package of gelatine add one pint cold water, the rind of one lemon and juice of three. Let it stand an houi\ Then add three pints of boiling water, one pint wine, two and a quarter pounds loaf sugar, a wineglass of brandy or the best rum. Strain through a napkin and let it stand to jelly. — Mrs. Col. S. Gelatine Jelly (without straining). Add a pint cold water to one box Cox's gelatine. Let i1 JELLY WITHOUT EGGS OB BOILING BLANC-MANGE. 421 stand fifteen minutes, then add three pints boiling water, one pint wine, the strained juice and peelings (cut thin) of three lemons, half a teacup of best vinegar, one and a half pounds loaf stigar, one wine-glass Frencli brandy, mace or any other spice you like, and a little essence of lemon. Let it stand an hour, theti take out the lemon peel and mace. Let it stand in a cool place to oengeal. — Mrs. Dr. tT. Jelly without Eggs or Boiling. Dissolve one package gelatine, an hour, in a pint of cold water. Then add three pints of boiling water, the strained juice of four lemons and the rind of two, one quart of wine, two pounds of sugar. Stir all well together until dissolved. — Mrs. E. B. tFdly without Soiling. To one of the shilling packages of Cox's gelatine, add one pint cold water. After letting it stand an hour, add one and a half pounds of loaf sugar, the juice of four lemons, one pint light wine, three pints boiling water, and cinnamon to the taste. In cold weather this is ready for use in four or five hours. Set the vessel with the jelly on ice, in summer. — Miss D. D. Cream Jelly. Two measures of stock, one of cream ; sweeten and flavor to the taste. Pour in moulds to congeal. Blanc-mange. Dissolve over a fire an ounce of isinglass in a gill of water. Pour the melted isinglass in a quart of cream (or mixed cream and milk), and half a. pound of loaf sugar. Put in a porcelain kettle, and boil fast for half an hour. Strain it, and add a quarter of pound of almonds, blanched, and shaved fine. Sea- son to the taste with vanilla and wine, but do not add the wine while hot. Pour into moulds. — Mrs. C. C. BLANC-MANGE ARROW-KOOT BLANC-MANGE. Blanc-mange. PoYxf two tablespoonfuls cold water on one ounce gelatine tc soften it. Boil three pints rich cream. Stir the gelatine into it whilst on the fire, and sweeten to the taste. When it cools, season with three tablespoonfuls peach water. Four ounces almonds, blanched and pounded very fine and boiled with the blanc-mange, are a great improvement. When it begins to thicken, pour into moulds. Serve with plain cream. — Mrs. J". R. T. Slanc-mange. Sweeten a pint of cream and flavor it with lemon juice. Then whip it over ice, till a stiff froth. Add one-quarter of an ounce gelatine, dissolved in a little boiling water, and whip it well again to keep the gelatine from settling at the bottom. Pour in a mould, and set on ice till stiff enough to turn out Eat with cream, plain or seasoned. A delicious dish. — Mrs. a. D. L. JBlanc-mange. ( Very fine.) Dissolve one box gelatine in two quarts milk, let stand for two hours. Boil six almonds in the milk. Strain through a sifter while this is being boiled. Pound together m a mortar, two handfuls blanched almonds and half a cupful granulated sugar. Stir into the boiled milk. Add one tablespoonful vanilla, and sweeten to your taste. — Mrs. W. S. Custard BLASfc-MANOE. Make a custard with one quart milk, four eggs, one teacup sugar. Stir into it while boiling, half a box gelatine after it has soaked ten minutes. Season with vanilla, and pour in moulds. Eat with whipped cream. — Mrs. E. P. G. Arrow-root Blanc-mange, Boil in a saucepan (tightly covered) one quart milk and a piece of vanilla bean. Stir into half a pint cream, a teacup CHOCOLATE MANGE CHARLOrfE KUS8B. 423 airow-root, and a little sauce, mixing them smoothly. Pour into this the quart boiling milk, stir it well, put it in the sauce- pan again and let it simmer ten minutes. Sweeten to your taste. Set it in moulds to cool. Eat with cre^m, flavored to your taste. — Mrs. H. Chocolate Mange. Dissolve one ounce Cox's gelatine in a pint cold water. Let it stand an hour. Then boil two quarts of milk, and add to it six ounces chocolate with the gelatine. Sweeten to your taste and pour into moulds. Eat with sauce made of cream, wine, and sugar. — Mrs. W. S. L. Coffee Mange. One cupful very strong coffee, one cupful sugar, one cupful rich cream. Dissolve half a box gelatine in two cupfuls milk, over the fire. Add the cream last, after the rest is cool. Pour in a mould to congeal. — Mrs. Mc G. Charlotte Russe. One pint milk made into a custard with the yolks of six eggs, sweetened with half a pound sugar, and flavored with vanilla. Strain into the custard, one ounce isinglass, dissolved in two cvijjfuls milk. When this mixture is cold and begins to stiffen, mix with it gradually, one pint rich cream, previously whipped to a froth. Then put strips of sponge cake around the mould and put the Charlotte Russe in. Turn it out when ready to serve. — Mrs. W. C. R. Charlotte Russe. Soak three-quarters of a package of gelatine in three teacups fresh milk. Make a custard of one and a half f int fresh milk, three-quarters of a pound of sugar, and the yolks of eight eggs. When it has boiled, add the gelatine, and flavor with vanilla. 4:24 OHAELOITE RU8BB. When it begins to congeal, stir in a quart rich cream, whipped to a froth. — Mrs. M. Charlotte Russe. Have a tin or earthernware mould six inches high, and the same in diameter (or oblong, if you like). Slice sponge cake or lady-fingers and Une the mould with them. Then beat three pints rich cream to a froth, and put the froth on a sieve to drain the milk from it. Take one pint calf's-foot jelly (or one and a half ounces gelatine), half a pint rich milk, and the yolks of six eggs. Place over a slow fire, and beat till they nearly boil. Then take them off the fire and beat till cool. Put in the frothed cream, sweeten to your taste, flavor with vanilla, and stir all well together. Fill the mould and place it on ice to cool. — Mrs. W. H. L. Strawberry Charlotte Russe. Six eggs, one ounce isinglass, one quart milk. Sweeten to the taste and flavor with vanilla. Pour into moulds. Then put it on sponge cake, covered with strawberry jam, and pour around the dish whipped cream, sweetened and flavored with wine. — Mrs. McG. Charlotte Russe. Sweeten one quart cream, flavor it with wine and whip it lightly. Dissolve half a box gelatine in a tablespoouful cold water and the same quantity of boiling water. Set over the steam of a kettle to dissolve. Then add half a pint of cream. When cold, stir it into the whipped cream. Beat the whites of four eggs very light, and stir into the cream. When it begins to stiffen, pour into a glass bowl, lined with thin strips of sponge cake. Whip, sweeten and flavor another pint of cream, and garnish the dish. — Mrs. D. Charlotte Russe. One ounce gelatine ; one quart rich cream ; eight eggs ; one BAKED CUSTARD — SPANISH CREAM. 425 quart new milk. Sugar and flavoring to taste. Whip the cream to a stiff froth. Make a custard of the milk, gelatine and yolks of the eggs. When cool, add the whites of the eggs well beaten and the whipped cream. Line the mould with sponge cake, and if in sumaier put it on ice. — Miss M. G. L. Baked Custard. Boil a quart or three pints of cream, or rich milk, with cinna- mon, and three dozen beaten peach kernels, tied in a piece of muslin, or you may substitute some other flavoring, if you choose. After boiling, let it cool. Then beat the yolks of fourteen eggs and whites of four, sweeten and strain in a pitcher. After it has settled, pour it in cups and set them in the oven, putting around them as much boiling water as will reach nearly to the top of the cups. Let it boil till you see a scum rising on top the custard. It will require at least ten minutes to bake. — Mrs. H. Saked Custa/rd. Seven eggs ; one quart milk ; three tablespoonfuls sugar. Flavor to taste. — Mrs. Br. E. Baked Custard. Scald eight teacups milk. (Be careful not to boil it.) After cooling, stir into it eight eggs and two teacups sugar. Bake in a dish, or cups. Set in a stove pan and surround with water, but not enough to boil into the custard cups. An oven for baking puddings is the right temperature. Bake when the custard ia set, which will be in twenty minutes. — Mrs. JT. tT. A. Spanish Cream. Boil, till dissolved, one ounce of gelatine in three pints of milk. Then add the yolks of six eggs, beaten light, and mixed with two teacups sugar. Put again on the fire and stir till it thickens. Then set it aside to cool, and meantime beat the 36 426 SPANISH OKEAM — BAVARIAN CBEAM. six wliites very stiff and stir them into the custard when almost cold. Pour into moulds. Flavor to your taste, before adding tlie whites. — Mrs. W. Sjyanish Cream. Dissolve half a box gelatine in half a pint rdilk. Boil one quart milk, and while boiling beat six eggs separately and veiy light. Mix the yolks with the boiling milk, and when it thickens add the gelatine. Sweeten and season to the taste. Pour all while hot on the whites of the eggs. Pour into moulds. — Mrs. J. T. B. Italian Cream. Soak a box of gelatine in one pint cold water. Then add one quart nice cream, season with fresh lemons, sweeten to your taste, beat well together, and set away in a cool place. When hard, eat with cream, flavored with wine. — Mrs. A. M. KussiAN Cream. Boil, till dissolved, one ounce gelatine in three pints milk. Then add the yolks of four eggs, well beaten, and five ounces sugar. Mix the whole and let it cook. Then strain and set aside to cool. Beat the four whites to a stiff froth, and when the cream is nearly congealed, beat them in. Flavor to your taste, and mould. — Mrs. A. P. Bavarian Cream. Sweeten one pint thick cream to your taste and flavor it with lemon or vanilla. Churn the cream to a froth, skim off the froth as it rises and put it in a glass dish. Dissolve one and a half tablespoonfuls gelatine in warm water, and when dissolved pour into the froth and stir fifteen minutes. Set in a cold place and it will be ready for use in a few hours. — Mrs. JD. H. JBava/rian Cream. Soak half a box gelatine in cold water till thoroughly dis- solved. Then add three pints milk or cream, and put on the TAPIOCA CKEAM — SYLLABUB. 427 fire till scalding hot, stirring all the wliile. Then take it off and add three teacups sugar and the yolks of eight eggs (by spoonfuls) stirring all the time. Set on the fire again and let it remain till quite hot. Then take it off" and add the eight beaten whites and eight teaspoonfuls vanilla. Put into moulds to cool. — Mrs. JV. A. L. Tapioca Cream. Three tablespoon fuls tapioca, one quart milk, three eggs, one cupful sugar. Flavor with lemon or vanilla. Soak the tapioca, in a little water, overnight. After rinsing, put it in milk and let it cook soft. Add sugar and yolks of eggs. Whip the whites stiff and pour on the tapioca, as you re- move it from the fire. It should be cooked in a tin pail, set in a kettle of boiling water, to prevent the milk from scorching. Eat cold.— Jfrs. G. W. P. Tapioca. Boil the pearl tapioca (not the lumj) kind) as you do rice. When cool, sweeten to the taste and season with nutmeg. Pour rich cream over it and stir it to make it smooth. Put one pint cream to two tablespoonfuls before boiling. — Mrs. J. 3. T. Lemon Froth. Dissolve a box of gelatine in a pint of warm water, then add a pint of cold water. In winter three pints may be used in- stead of two. Add the juice of six lemons and the rind ; cut them as for je'.ly. Let it stand till it begins to harden. Then take out the rind and add the whites of twelve eggs beaten to a stiff froth, Beat them into the jelly, put in a glass bowl, and serve in saucers. — Mrs. A. G. Syllabub. Half a pound sugar, three pints lukewarm cream, one cupful wine. Dissolve the sugar in the wine, then pour it on the milk 428 SLIP — APPLE SNOW. from a height and slowly, so as to cause the milk to froth. — Mrs. E. Slip. One quart milk (warm as when milked), one tablespoonful wine of the rennet. After the milk is turned, eat it with a dressing of cream, sugar and wine. — Mrs. Dr. E. Bonny-clabber. Set away the milk in the bowl iu which it is brought to the table. If the weather is warm, set it in the refrigerator after it has become clabber. Help each person to a large ladleful, being careful not to break it. Eat with powdered sugar, nutmeg and cream. — Mrs. JS. T. Float. To a common-sized glass bowl of cream, sweetened with loaf sugar and flavored with wine, take the whites of six eggs, three large tablespoonfuls sugar, and three of fruit jelly. Do not beat the eggs to a froth, but put in the jelly and sugar and beat all together.— J/rs. T. Apple Float. Mash a quart cooked or coddled apples smooth through a sieve ; sweeten with six tablespoonfuls stigai", and flavor with nutmeg. Then add the apples, a spoonful at a time, to the whites of four eggs, well beaten. Put a pint of cream, seasoned with sugar and nutmeg, at the bottom of your dish, and put the apples on top. — Mrs. I. H. Apple Snow. Pare and slice one dozen large apples ; stew them perfectly done, and run through a colander. Then add whites of twelve eggs, beaten to a stiff froth, and one pound white sugar. Eat with sweet cream. A NICE DESSERT OF APPLES — BAKED APPLES. 429 A Nice Dessert of Apples. Pare angl weigh two pounds green apples. Cut them in small pieces, and drop them in a rich syrup, made of a pound and a quarter of " A " sugar and a little water. As soon as the syrup begins to boil, add the juice and grated rind of one laz-ge lemon or two small ones. Boil till the apples become a solid mass. Turn out in a wet mould to stand till cold. Serve on a dish surrounded with boiled custard, or eat with seasoned cream. — Mrs. A, F. A Nice, Plain Dessert. Peel and slice the apples, stew till done, then run through a colander and sweeten, season. Beat the whites of three eggs to a stiff froth, and just before serving whip them into a quart of the stewed apples. Eat with cream. — Mrs. T. Apple Compote. • Pare, core, and quarter the apples, wash them, and put them in a pan with sugar and water enough to cover them. Add cin- namon, and lemon peel which has been pi'eviously soaked, scraped and cut in strings. Boil gently till done ; lay in a deep dish. Boil the syrup to the proper consistency, and pour over the apples. — Mrs. K. Nice Preparation of Apples. Quarter and core some well-flavored apples, place in a shallow tin pan or plate, sprinkle thickly with white sugar and a few small pieces of cinnamon. Pour on enoiigh cold water to half caver the apples, and scatter a few small pieces of butter over them. Cook slowly till thoroughly done, then set away to cool. —Mrs. McG. Baked Apples. Pare and core the apples, keeping them whole. Put in a bak- ing-dish, and fill the holes with brown sugar. Pour into each 4:30 ICED APPLES — ICE CREAM AND FROZEN CU8TAED. apple a little lemon juice, and stick into each a piece of lemon peel. Put enaugli water to prevent their burning. Bake till tender, but not broken. Set away to cool. Eat with cream oj custard. They will keep two days. — ^Irs. Dr. tT. Iced Apples. Pare and core one dozen fine, firm apples, leaving them whole. Place in a stewpan, with enough water to cover them, and stew till you can pierce them with a straw. Then remove from the fire, and set in a dish to cool. Then fill the centre with currant or some other jelly, and ice over as you would cake. Serv^e in a glass dish, and eat with rich cream or custard. — Mrs. A. D. ICE CREAM AND FROZEN CUSTARD. After haying tried many new and patent freezers, some of the best housekeepers have come to tjie conclusion that the old- fashioned freezer is the best. It is well, however, to keep a patent freezer on hand, in case of your wanting ice cream on short notice ; but for common use an old-fashioned one is the best, especially' as servants are so apt to get a patent freezer out of order. The great secret of freezing cream quickly in a common freezer is to have the cream and salt in readiness before break- ing . the ice into small pieces the size of a walnut. There must be a space of two inches between the freezer and the tub in which it is set. Put a little ice and salt under the bottom of the freezer, then pack alternate layers of ice and salt several inches higher than the cream is in the fi-eezer. If there is no top to the tub, with an aperture to admit the freezer, pin a woollen cloth over it and tui-n the freezer rapidly. When the cream begins to harden on the sides of the freezer, cut it down lOB CBEAM Airo FROZEN CUSTAED. 431 with a knife, scrape from the sides, and beat with a large iron spoon. Then cover again, and turn rapidly till it is as hard as mush. When the ice begins to melt, drain off the salt and water, adding more salt and ice, which must be kept above the level of the cream in the freezer. When done, tie large news- papers over the tub and freezer. Put a woollen cloth or blanket over these, and set the cream in a dark, cool closet till wanted. In this way it may be kept for hours in summer, and for days in winter, and will grow harder instead of melting. As cream can be kept thus, it is well to make it early in the day and set it aside, leaving more leisure for other preparations that are better made immediately before dinner. Ice cream making, like other branches of housekeeping, is much facilitated by having all the ingredients at hand before beginning on it. As such explicit directions for the process are given in the subsequent pages, it is unnecessary for me to add anything further on the subject. Unless you have pure cream to freeze, it is better to make plain boiled custard rather than to attempt an imitation of ice cream. It is a good plan to make jelly and custard at the same time, so that the yolks of eggs not used in the jelly may be utilized in custard either boiled or baked. The same proportions are gen- erally used for boiled and baked custard. Instead of flavoring with extract of vanilla, it is much better to boil a vanilla bean in the milk, or to boil some peach leaves tied up in a piece of muslin (six or eight leaves to a quart of milk), or to flavor it with burnt sugar. Never flavor custard with extract of lemon, when you can obtain fresh lemons for the purpose. When you have no yolks left from making jelly, boil a quart of milk (flavored by the above directions). Have ready three eggs, whites and yolks beaten together to a stiff froth, and into these stir a teacup of powdered white sugar. Dip up the boil- ing milk, pour slowly on the eggs, Stirling rapidly. Wh(m all the milk has been stirred in the eggs, wash out the kettle, put the milk ind eggs back into it, and let the mixture boil till it 432 ICE OKEAM — LEMON ICE CKEAM. begins to thicken, wlien it must be taken immediately from the fire, poured into a bowl, and stirred till cold and smooth. Many persons, before freezing, stir in the frothed whites of three eggs. The same directions given for freezing cream apply to the freezing of custard. Boiled custard should never be used as a substitute for cream in making fruit ice creams, nor should ifc ever be eaten with jelly. Ice Cream. Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup milk. Add to it the whites of three eggs well frothed, and the yolk of one, well beaten. Sweeten with loaf sugar and boil half a gallon new milk. As soon as it begins to boil, pour it in small quantities over the mixture of eggs and starch, till about half the milk is taken out of the kettle. Then pour all back in the kettle and stir a few moments. After it cools, add one quart rich cream ; season to the taste and freeze. — Mrs. Dr. E. Ice Cream. One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful arrow-root. A small lump of butter. — Mrs. E. T>. Ice Cream. Cream one tablespoonful butter from which the salt has been ■washed. Add three tablespoonfuls corn starch. Dissolve this in half a gallon new milk, heated, sweetened and seasoned. Beat the whites of four eggs, and stir in just before freezing. — Mrs. Mc Gr. Lemon Ice Cream. One gallon rich cream, six lemons, first rubbed till soft, and tl^en gi-ated. Tie the yellow peel, which has been grated ofi", in a piece of coarse muslin. Cut each lemon in half and squeeze the juice from it. Strain the juice, and soak the muslin bag of OKAKGE ICE OEEAM — ^PEACH CKEAM. 433 lemon peel in it, squeezing it frequently till it becomes highly flavored and colored by it. Then add two teacups of sugar. In sweetening the cream, allow a teacup of sugar to each quart. Pour the juice into it slowly, carefully stirring. Froth and freeze, reserving a portion of cream to pour in as it sinks in freezing. — Mrs. S. T. Orange Ice Cream. Four oranges, one gallon cream. Rub fotir or five lumps of sugar on the orange peel, squeeze the jiiice out, put the lumps of sugar in it and pour into the cream. Sweeten heavily with pulverized sugar before freezing. — Mrs. M. Strawberry Cream. Four quarts thick sweet cream, four quarts strawberries. The berries must be mashed or bruised, caps and all, with a teacup of granulated sugar to each quart. After standing several hours, strain through a thin coarse cloth. Put four teacups of white sugar to the cream, and then add the juice of the berries. Whip or froth the cream with a patent egg-whip or common egg-beater. Four two-thirds of the cream into the freezer, reserving the rest to pour in after it begins to freeze. Raspberry cream may be made by the same recipe. — Mrs. S. T. Peach Cream. Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them very sweet, and mash to a fine jam. To each quart of peaches, add one jjint of cream aud one pint of rich milk. Mix well and freeze. If you cannot get cream, melt an ounce of Cox's gelatine in a cup of water. Boil the milk, pour it on the gelatine, and when cold, mix with the peaches. — L. D. L. Peach Cream. To two quarts of rich, sweet cream, add two teacups of sugar. Whip to a stiif froth with a patent egg- whip, one with a wheel, 37 434 PINEAPPLE ICE CREAM VANILLA ICE CREAM. if convenient ; if not, use the common egg- whip. Then peel soft, lipe peaches till you have about two quarts. As you peel, sprinkle over them two teacups powdered white sugar. JMash quickly with a silver tablespoon, or run through a colandei', if the fi'uit is not soft and ripe. Then stir into the whipped cream, and pour into the freezer, reserving about one-fourth to add when the cream begins to sink in freezing. When you add the remainder, first cut down the frozen cream from the sides of the freezer. Beat hard with a strong iron spoon, whenever the freezer is opened to cut down the cream, till it becomes too hard. This beating and cutting down is required only for the common freezer, the patent freezer needing nothing of the kind. Tie over the freezer large newspapers, to exclude the air, and set aside till wanted. Apricot cream may be made exactly by this receipt. — Mrs. S. T. Pineapple Ice Cream. Whip two quarts rich, sweet cream to a froth, with two tea- cups powdered white sugar. Use a patent egg-whip with a wheel, if convenient ; if not, use the common egg- whip. Grate two ripe pineapples, and add to them two teacups white sugar. When well mixed, stir into the cream. Pour into the freezer, reserving one-fourth. When it begins to freeze, it will sink'; then beat in the remainder with a latrong iron spoon. Beat every time the freezer is opened to cut down the cream from the sides. Never cook fruit of any sort to make cream. — Mrs. S. T. Vanilla Ice Cream. Boil half a vanilla bean, cut in small pieces, in half a pint of lich new milk. When cool, strain and add to two quarts thick sweet cream. Sweeten with two heaping teacups powdered sugar, and whip to a stiff froth. Pour into a freezer, reserving one-fourth of the cream. As soon as it begins to freeze, stir frcm the sides with a large iron spoon, and beat hard. Add NORVELL HOUSE CARAMEL lOE CREAM. 435 the remaijimg cream "when it begins to sink. Beat every time the freezer is opened. When frozen, tie newspapers over the freezer and bucket, throw a blanket over them, and set in a close, dark place till the ice cream is wanted, — Mrs. S. T. l^ORVELL House Caramel Ice Cream. One gallon rich, sweet cream, four teacups powdered sugar, five tablespoonfuls caramel. Mix well and freeze hard. Caramel. Put in a stewpan one teacup nice brown sugar and half a teacup water. Stew over a hot fire till it biirns a little. If too thick, make it of the consistency of thin molasses, by adding a little boiling water. Bottle and cork, ready for use. — Mrs. J. W.H. Caramel Ice Creami. Three quarts cream, two pints brown sugar, put in a skillet and stir constantly over a brisk fire until it is dissolved. Be careful not to let it bui-n, however. While it is melting, heat one pint milk, and stir a little at a time with the dissolved sugar. Then strain it, and when cool, po\ir it into the cream, well beaten. Then freeze. — Mrs. W. C. R. Chocolate Ice Cream. Half a poimd sweet chocolate, twelve eggs, one gallon milk, two tablespoonfuls arrow-root, sugar and vanilla to the taste. Dissolve the chocolate in one pint and a half boiled milk. Whip the eggs. Mix the arrow-root in a little cold milk, and add to the eggs. Then pour on one gallon boiled mUk, and put on the fire to thicken. When cool, season and freeze. — Mrs. J),B. Chocolate Ice Cream. Three quarts milk, eight eggs, six ounces chocolate dissolved in a pint of boiling water, three heaping tablespoonfuls arrow- root well mixed in cold milk, one pound and a half of brown 436 CHOCOLATE ICE CREAM — WHITE ICE CREAM. sugar, vanilla to the taste. Made like custard, and boiled very thick.— Miss D. D. Chocolate Ice Cream. One quart morning's milk, one-quarter of a pound chocolate, one teaspoonful vanilla, sugar to the taste. Boil as for table use. When ready to freeze, whip in one quart rich cream. CocoANUT Ice Cream. One pound grated cocoanut, one pound sugar, one pint cream. Stir the grated nut gradually into the cream. Boil gently, or merely heat it, so as to thoroughly get the flavor of the nut. Then pour the cream into a bowl and stir in the sugar. When cold, stir in three pints fresh cream, then freeze. Cocoa/nut Ice Cream. One cocoanut, pared and grated. Mix with a quart of cream, sweeten, and freeze. — Mrs. E. I. Cocoa/nut Ice Cream. One grated nut, three and a half quarts of milk, one pint of cream, two tablespoonfuls arrow-root mixed in a little cold milk. Sweeten to the taste, and freeze. — Mrs. D. M. Gelatine Ice Cream. Soak one-half package of Cox's gelatine in a pint of morn- ing's milk. Boil three pints of milk, and while hot, pour on the gelatine, stirring till dissolved. When cold, add two quarts of cream, and sweeten and season to your taste. Then freeze. It is improved by whipping the cream before freezing. — Miss E. T. White Ice Cream. Three quarts milk, whites of four eggs beaten light, three tablespoonfuls arrow-root mixed in a little cold water and added to tJie eggs. Boil the milk and pour over the eggs, etc. lOE OKEAM WITHOUT CREAM — FROZEN CUSTAED. 437 Thon put on the fire and thicken a little. When nearly cold, add a quart of cream. Sweeten and season to the taste and freeze. — Mrs. D. R. Ice Crea/m, without Cream. One gallon milk, yolks of two eggs well beaten, whites of twelve eggs well beaten. Sweeten and scald the milk, and pour it on the eggs, stirring all the time. Put it in the kettle again and let it come to a boil. Season to the taste and freeze at once. — Mrs. E. W. Bisque Ice Cream. One half-gallon of freshly turned clabber, one-half gallon rich sweet cream, one good vanilla bean boiled in one-half pint sweet milk, sugar to the taste. Churn this five minutes before freez- ing. One can of condensed milk may be used with less clabber. Mrs. R L. 8. Buttermilk Cream. One gallon buttermilk, yolks of eight eggs, and whites of four, well beaten ; three pints sweet milk. Boil the sweet milk and pour on the eggs ; then thicken, stirring all the time. When cool stir in the buttermilk slowly, season and sweeten to the taste, then freeze. — Mrs. D. JR. Caramel Custard (M-ozen). Make a rich custard, allowing a cup of nice brown sugar to every quart. Stew the sugar till it burns a little. Then mix it with the custard while both are hot. Boil two sticks cinna- mon in the custard. — Mrs. J". J". JB. Frozen Custard. One quart fresh milk, eight eggs, yolks and whites beaten separately. Put the milk on the fire, sweetened to the taste, and let it come to boiling heat ; then take it off and add the yolks. Then wash the kettle and put the custard on the fire 438 FROZEN CTJSTAKD — I'LUM PUDDING GLACil. again, and let it boil till quite thick. Take it off, and when cool enough, add the whites. Flavor with lemon or vanilla, and freeze. —Mrs. C. JV. Frozen Custa/rd. Twelve eggs, one gallon milk, four lemons, sugar to taste, freeze. — J/rs. Dr. S. Bisque. Make one-half gallon rich boiled custard, allowing six eggs to each quart. Add, before taking it from the fire, two pounds of macaroon almonds. When cold, freeze. — Mrs. A. P. PLUMBlilRE. Make a rich custard, and flavor it when cool with wine and extract of lemon. When half frozen, add blanched almonds, chopped citron, brandy peaches out up, and any other brandied or crystallized fruit. Make the freezer half full of custard and fill with fruit. Frozen Pudding. Forty blanched almonds pounded rather fine, one ounce citron cut in small squares, two ounces currants, two ounces raisins stoned and divided. Soak all in two wine-glasses wine, all night. Make custard of a pint of cream or milk. If cream, use yolks of four eggs ; if milk, yolks of eight eggs. Make a syrup of one pound white sugar and a pint of water. When nearly boiling, put in the fruit and wine and boil one minute. When cool, mix with the custard. Whip whites of the eggs to a stiff froth, and add to the custard and syrup after they are mixed. Add last a wine-glass of brandy.— Jl/iss JE. Wi Plum Pudding Glac^. To one pint cream or new milk, stir in thoroughly two table- spoonfuls arrow-root. Boil three pints milk, and while boiling add the cold cream and arrow-root, also three eggs well beaten, and sugar to the taste. When cold season with vanilla lieauj CBEAM 8HEKBKT A NEW RECIPE FOfi LEMON SHEKBET. 439 and stix in half a pound cut citron, half a pound currants, half a pound raisins cut and seeded. Freeze hard and serve in moulds.— il!fr«. T. Cream Sherbet. Three quarts water, four lemons, whites of six eggs, one pound and two ounces sugar, one pint sweet cream. Mix one- half the sugar with the cream and eggs, which must be beaten to a stiff froth ; mix the rest of the sugar with the water and lemons. Mix all together just before freezing. — Mrs. A. P. Lemon Sherbet. Take one dozen lemons, squeeze out the juice, then slice the rind and pour over it six quarts boiling water. Mix three pounds sugar with the lemon juice, and one quart milk, brought to a boil and thickened with three tablespoonfuls arrow-root or corn-starch. Be careful to remove all the seed and most of the rind, leaving only a few slices to make the dish pretty. After the lemonade begins to freeze, stir in the thickened milk, and the whites of six eggs beaten very light. Lemon Sherhet. One dozen good lemons, whites of twelve eggs beaten stiff, three pounds white sugai-, one gallon water. Stir all well together and add one quart nice fresh cream. Stir often while freezing. — Miss E. T. Lemon Slierhet. Two quarts water, four large lemons, one pound and a half sugar, whites of six eggs. Rub some lump.« >f sugar on the rind of the lemons. Powder some of 'the sugar, beat it with the whites of the eggs, and mix with the lemonade when ifc begins to freeze. — Mrs. M. A new Redpe for Lemon Sherhet. Make one and a half gallon rather acid lemonade, grating 440 ORANGE SHERBET — ^PINEAPPLE ICE. the peel of three or four of the lemons before straining the juice into the water. Let it stand fifteen minutes. Then make and add to it the following mixture : pour a pint cold water over one box gelatine and let it stand half an hour ; then pour over it one pint boiling water, and let it stand till thoroughly dissolved. Beat the whites of eight eggs with two pounds pul- verized sugar till as thick as icing; then churn a quart rich cream till it is reduced to a pint ; then beat the froth of the cream into the egg and sugar. Pour in gradually the lemonade, beating all the time so as to mix thoroughly, and then freeze. Delicious. — Mrs. F. G. W. Orange Sherbet. One gallon water, twelve oranges, juice of three lemons, whites of six eggs. Rub some lumps of sugar on the orange peel. Mix as lemon sherbet, and freeze. — Mrs. M. Orange Ice. One dozen oranges, juice of two lemons, two quarts water; sugar to the taste. Rind of four oranges grated on sugar. Freeze as u-sual. — Mrs. Q. D. L. Orange Ice. Juice of nine oranges, juice of one lemon, one and one-quar- ter pounds powdered sugar, two quarts water. To be frozen. — Mrs. I. H. Pineapple Ice. To a two-pound can of pineapples add three quarts water, half a box gelatine (prepared as for jelly), juice of two oranges, whites of four eggs. Remove the black and hard pieces of pine- apple, then pass it through the colander by beating with a po- tato-masher. Sweeten to your taste and freeze. — Mrs. I. S. Pineapple Ice. One large pineapple peeled and finely grated, juice of one PINBAPPLK lOB — GELATINJ! ICE. 441 lemon, two quarts water. Sweeten to .the taste, and freezo hard.— ilfrs. G. D. L. JPineapple Ice. Dissolve one box gelatine in one gallon water. Beat two pounds pineapple through a colander with a wooden pestle. Add the juice of two lemons and the juice of two oranges ; sweeten to your taste, but add more sugar than is required for ice cream. Beat six eggs separately and stir in the mixture. When half frozen, beat rapidly half a dozen times, at intervals. This makes two gallons when frozen. — Mrs. E. T. Citron Ice. • Slice citron, pour on it a rich, hot lemonade, and freeze. — Mrs. E.I. Raspberry Ice. Three quarts juice, one quart water. Sweeten heavily, and after putting in the freezer add the whites of six eggs beaten very light. The same recipe will answer for currant or cherry ice. — Mrs. M. C. C. Watermelon Ice {beautiful cmd delicious). Select a ripe and very red melon. Scrape some of the pulp and use all the water. A few of the seeds interspersed will add greatly to the appearance. Sweeten to the taste and freeze as you would any other ice. If you wish it very light, add the whites of three eggs, thoi'oughly whipped, to oiie gallon of the icing just as it begins to congeal. Beat frequently and very hard with a large iron spoon. — Mrs. J. I. Gelatine Ice. Let one ounce sparkling gelatine stand an hour in a pint of cold water. Then add three pints boiling water, one and one- half pounds loaf sugar, one and one-half pint wine, juice of 19* 442 AMBROSIA PEACHES AND CKEAM. three lemons, I'ind of two lemons. Stir all these ingredients and freeze before allowing it to congeal. Delicious. Ambrosia. Pare and slice as many oranges as you choose, in a glass bowl Sprinkle sugar and grated cocoanut over each layer. — Mrs. W. an. Ambrosia. Cut pineapple and orange in slices, sprinkle with sugar, and put in a deep dish alternately to form a pyramid. Put grated cocoanut between each layer. If you like, pour good Madeira or sherry wine over the dish. — Mrs. T. * Pineapple. Peel and slice thin, just before eating. Sprinkle pulverized sugar over it, but nothing else, as the flavor of this delicious fruit is impaired by adding other ingredients. Keep on ice till wanted. — Mrs. S. T. Watermelons. Keep on ice till wanted. If lacking in sweetness, sprinkle powdered sugar over them. — Mrs. S. T. Cantaleupes. Cut out carefully the end with the stem, making a hole large enough to admit an apple. With a spoon, remove the seed. Fill with ice, replace the round piece taken out, and place on end. Eat with powdered sugar, salt, and pepper. — Mrs. S. T. Peaches and Cream. While the first course is being served, peaches should be pared and split, and the stones removed. Lay in a glass bowl and sprinkle liberally with powdered sugar. No fruit should be sweetened till just before eating. Ornament the edges ol the bowl with any handsome, glossy leaves convenient, and serve with cream. — Mrs. S. T. strawbekkies — ^peeserves and fruit jellies. 443 Stbawberries Should never be washed vmless sand or earth adheres to them. Cap carefully while the first course is being served, or, if more convenient, you may cap in the morning, but never sweeten till just before eating, as sweetening long beforehand extracts the juice and makes the fruit tough. Set it on ice, or in a refrigerator. No ice must be put on fruit. Serve with cream that has been set on ice. Decorate the edges of the bow] with strawberry leaves. The same directions will apply to raspberries, blackberries, and dewberries. Whortleberries may be washed, picked, and drained, though not sweetened till dinner. — Mrs. S. T. PRESERVES AND FRUIT JELLIES. . Always make preserves in a porcelain or brass kettle. If the latter, have it scoured first with sand, then with salt and vine- gar. Then scald it and put in the sugar and water for the syrup. In peeling fruit, throw it into cold water to keep it from turning dark, and let it remain there till you are ready in throw it in the boiling syrup. Bear in mind that exposure to the air turns peeled fruit dark. Boil rather quickly. In preserving fruit whole, boil it a short time in the syrup, take it out, let it get cold, and then put it again in the kettle. Cut sugar is best for preserves which you wish to be clear and light-colored, but nice brown sugar is best for dark-colored jams and marmalades, such as those made of blackberries, rasp- berries, whortleberries, etc. The best peaches for preserving, brandying, or pickling, are white freestone peaches, not quite ripe enough to eat with 444 SWEETMEAT PKESEEVE8. cream. Pears and quinces also should be preserved before thej are quite ripe enough for eating. They should be parboiled before eating. No fruit should be over-ripe when preserved. Damsons and blue plums should be slit lengthwise with a pen knife, and set in the sun before preserving, which will render it easy to extract the stones. Cherries also should be stoned before preservdng. A piece of paper dipped in brandy and laid z>ix top the preserves will help to keep them. I would suggest to housekeepers that they always put their preserves in glass jars with screw tops. By this means they can readily inspect it and see if it is keeping well, without the trouble of untying the jar and looking inside, as would be necessary in the case of stone jars. Set the jar of preserves, if they become dry or candied, in a pot of cold water, which allow to come gradually to a boil. If the preserves ferment, boil them over with more sugar. The great secret of making nice fruit jelly is to boil the syrup well before adding the sugar (which should always be loaf or cut), and you should allow a pound of sugar to a pint of the juice in acid fruit jellies, though less will answer for sweet fruit. By boiling the syrup well before adding the sugar, the flavor and color of the fruit are retained. Keep the jelly in small, common glasses. Sweetmeat Preserves. Cut the rind in any shapes fancied (such as flowers, fruits, leaves, grapes, fish, etc.), put it in brine strong enough to float an egg, cover closely with grape leaves, and set away the jar. When ready to make the preserves, soak the rind in fresh water, changing it till all taste of salt is removed from the rind. Dissolve four tablespoonfuls pulverized alum in one gallon water. Lay the rind in this, covered closely with grape or cabbage leaves. Simmei till it becomes a pretty green, then soak out the alum by throwing the rind in soft water. Pour boiling water on half a pound white ginger, and let it WATERMELON OE MUSKMELON MAKMALADE. 445 stand long enough to soften sufficiently to slice easily in thin pieces (retaining the shapes of the races as much as possible). Then boil it an hour in half a gallon water, and add one ounce mace and two pounds best cut sugar. This makes a thin syrup, in which boil the rind gently for half an hour, adding water to keep the rind covered with syrup. Set the kettle away for four days and then boil again as be- fore, adding two pounds sugar and more water, if necessary. Repeat the boiling six or seven times, till the syrup is rich and thick and sufficient to cover the rind. The quantity of seasoning given above is for three gallons rind. Allow two pounds sugar to each pound fruit. This sweetmeat keeps indefinitely and never ferments. — Mrs. F. M. G. Watermelon or Muskmelon Marmalade. Weigh twelve pounds rind, previously soaked in brine, and the salt extracted by fresh water, parboil, put on with twelve pounds sugar made into a thin syrup, and boil to pieces. Add the peelings of twelve oranges and twelve lemons, previously soaked in water, cut in strips and boiled extrmeley soft, the water being changed three times while boiling. Stir con- stantly fromthe bottom with a batter-cake turner. Cook very thick. Put in wide-mouthed glass jars — Mrs. S. T. Ripe Muskmelon or Watermelon Preserves, During the summer, peel and slice indifferent cantaleupes (such as you do not care to eat), especially such as are not quite ripe. Throw them into brine, together with your thickest wa- termelon rinds, peeling off the outside skin. When you have enough, weigh them, throw them in fresh water, which change daily tilj the salt is extracted. Boil in a preserving kettle till soft enough to pierce with a straw. Make a syrup, allowing one pound sugar for each pound fruit. When it boils, put the rind in it and simmer steadily till the rind is transparent and the syrup thick. When cool, add the juice and gi-ated rind of 446 RIPE MUSKMELON PKE8ERVE8 — ORANGE PRESERVES. twelve lemons. Let it stand in a bowl several days. Then strain tlie syrup (which will have become thin), boil it again, pour over the rind, and put the preserves in glass jai's with screw tops. — Mrs. S. T. Ripe Muskmelon Preserves. Peel and slice the melons, soak them twenty-four hours in salt water, twenty-four hours in alum water, and twenty-four hours in fresh water, changing the latter several times. Then make a strong ginger tea, in which boil them slowly till they taste of ginger. Make a syrup, allowing a pound and a half sugar to each pound fruit, and adding mace and sliced ginger (the latter must be soaked in boiling water twelve hours before it is wanted). Cook the melon in the syrup till clear and tender. You may use sliced lemons as a seasoning instead of ginger. — Mrs. M. L. Pineapple Preserves. Parboil the pineapples, then peel and cut in thick slices, carefully taking out the cores, which, if allowed to remain, will cause the preserves to ferment. Put a pound of sugar to a pound of fruit, and let it remain all night to make the syrup. Boil then till done, without adding a drop of water to the syrup. —Mrs. F. a Orange Preserves. Peel a thin rind off the oranges and make a hole in each end, getting out all the seed. Pour boiling water over them and let them stand till next morning. If the water tastes bitter, search for seed. Pour boiling water over them eveiy day, as long as the bitterness remains. Boil till soft enough to run a straw through them. Add a pound and a half sugar to each pound fniit. Make a thin syrnp of half the sugar, and boil the oranges in it a short time. Let them stand in the syrup three days, then pour the syruj from the fruit, put the rest of the sugar to OBANGE MARMALADE SLICED LEMON PRESERVES. 44'J it, and boil it down thick. Then pour it over the fruit. A few lemons added is a great improvement. — Mrs. tF. H. Orange Marmalade. Peel the oranges, taking all the seed and tough skin out of them. Cut the peel in small pieces, put in cold water and boil till tender. Make a syrup, one pound sugar to one pint water. Put a pound of the oranges (mixed with the peel) to a pint of the syrup, and boil all for two hours. — Mrs. C. C. McP. Orange Marmalade. The day before making, peel one dozen oranges (no matter how sour and indifferent). Throw the peel in a bucket of water, take out the seed, cut up the pulp fine with a pair of old scissors. Then take the peel, cut it in thin strips and throw it into fresh water. Pare and slice pippins (or auy other nice apple). Weigh six pounds of them, stew with a little water till pei'jectly done, and set away. Next day, run this pulp through a co\ander into a preserving kettle. Add six pounds sugar and boil siowly, constantly scraping from tlie bottom. Tajt.e the orange peel (which should have been left in soak all night}^ boil till perfectly soft and free from bitterness, changing the Welter three times while boiling. In another preserving kettle, simmer this with the orange pulp and two pounds sugar. When both are nearly done, turn the oranges into the apples and cook them very thick. Cool in a bowl, and then put in a glass jar with a screw top. — Mrs. S. T. Sliced Lemon Preserves. Take large, firm lemons, not quite ripe, cut in slices one- quarter inch thick, and take out the seed. Soak in brine a week. Then soak several days in clear water, changing the water twice a day. When all the salt and the bitter taste are extracted, weigh the lemons and boil till tender enough to pierce with a straw. Make a thin syrup, allowing one pound of sugar to 448 LEMON MARMALADE PEAOH PRESERVES. each pound of fruit. Put the lemons in and let them simmei slowly a good many hours. Pour into a large bowl and let it remain there several days. At the end of that time strain the syrup (which will have become thin), put the lemons in it again, and boil till they jelly. When cool put in a glass jar with a screw top. The same recipe may be used for oranges. — Mrs. S. T. Lemon Marmalade. Every housekeeper should keep a large jar, or other nice vessel, filled with brine, in which she may throw lemon peels after being deprived of the grated rind and juice, used for creams, jellies, etc. These may remain any length of time, to suit one's convenience. Before preserving, soak in pure water till all the taste of salt is extracted. Boil til] soft enough to pierce with a straw. Then put in a preserving kettle nine pounds cut sugar and one quart water. As soon as it boils, add six pounds lemon peel and three pounds nice sliced apples (pippins are best). Boil till very thick. — Mrs. S. T. Lemon Peeserves May be made of lemon peel, prepared exactly by the above recipe. Put the peel in a preserving kettle and keep covered, while boiling in clear water, till you can run a straw through it. Then throw it into a i-ich syrup (one pound sugar to one of lemon peel), and boil a long time. Put in a bowl till the next day ; then take the syrup (which will be somewhat thin) and boil again till very thick. Pour it over the lemon, and wheu cold it will be jellied.— Jfrs. S. T. Peach Preserves. Pare white freestone peaches, not quite ripe. Split in half, take out the stones, and throw the peaches in a bucket of water to prevent them from turning dark. Make a syrup of white sugar, using as many pounds of sugar as you have pounds of peaches. When it has boiled thick, put in as many peaches ac PEAOH PBBSERVES — BKANDY PEACHES, 449 will cover the bottom of the kettle. Let them boil till nearly done ; then take them out, one by one, in a perforated spoon. Lay them in dishes and set in the sun. When all the peaches have been carried through this process, put back the first dish of peaches in the kettle, taking them out when a pretty amber color, and so on till all have been boiled twice. Meantime the peach-kernels should have been scalded and skinned. Put them in the boiling syrup, which must be kept on the fire till very thick. Put the peaches when cool in glass jars, and pour the syrup over them. In a few days examine, and if the syrup has become thin, boil again. — Mrs. S. T. Peach Preserves. Pare, and add to a pound of peaches one and one-quarter pounds best sugar. Cook very fast for a few moments, in a porcelain kettle. Turn out in a bowl, cover with muslin or cambric, set in the sun, stirring every day till they seem quite transparent. They retain their flavor much better this way than when cooked on the fire. Put in jars, cover with paper saturated with brandy, and tie up tightly to exclude the air. — Mrs, P. Wl Peach Marmalade. Boil twelve pounds soft peaches in a little water. When re- duced to a pulp, run through a colander and boil again till very thick, constantly scraping fx'om the bottom. Add half a pound sugar to one pound fruit. Cool in a bowl, and then put in glass jars with screw tops. Pear marmalade may be made by the same recipe, and also apple marmalade, except that you flavor the last with lemon juice and rind. — -Mrs. S. T. Brandy Peaches. For twelve pounds large freestone Heath peaches, not quite ripe and delicately pared, make a syrup of four pounds sugar. Scald a few peaches at a time in the syrup, till all have gone through this process. Place on dishes to cool. Then put in 38 450 BRANDY PEACHES CRAB APPLE PRESERVES. glass jars and add enougli good whiskey or brandy to the syrup to CDver the peaches. Any spirit will do, if strong enough. Add a few blanched peach-kernels. In a few days see if more liquor or sugar is required. If so, drain oif the syrup, add what is needed, and pour again over the fruit. It is a mistake to put too much sugar. Always use freestone peaches. — Mrs. S. T. IBrandy Peaches. Put the peaches (a few at a time) in boiling lye. Let them remain five minutes, to loosen the fur. Then take them out and wipe perfectly clean and white. Then drop them in cold water. Boil them gently in a rich syrup till a straw will pierce them. Then put in a jar, and mix equal parts of French brandy with the syrup. Carefully exclude the air. — Mrs. Gr. N. Pear Preserves. Scald the fruit, but do not let it remain till it comes to pieces. Boil till clear, in a syrup made of as many pounds of sugar as you have of fruit. — Mrs. JT. J'. A. Preserved Apples for Winter Use. Pare and slice pippins. Put to each pound apples half a pound sugar, and to every eight pounds thus sweetened one quart water, a few cloves, the thin rind and juice of a lemon. Stew till clear, and eat with cream. — Mrs. JB. JT. S. Apple Mange. Stew and mash well three pounds pippins, thea add three pounds sugar. Just before they are done, add a few drops lemon juice. Put in moulds and it will keep two years. Turned out and sliced, it is a nice dish for tea. Quirces are as nice as apples, prepared this way. — 3Irs. S. J". S. Crab Apple Preserves. Put the crab apples in a kettle, with some alum, keeping QUINCE JAM CHEKEY PRESERVES. 4-51 fchem scalding hot for an hour. Take them out, skin and ex- tract the seed with a small knife, leaving on the stems. Put them in cold water awhile, then take them out, wipe them and put them in a syrup made of as many pounds sugar as you have of fruit. Let them stew gently till they look clear, then take them out and let the syrup boil longei-. Siberian crabs may be preserved in the same way, except that they are not peeled and cored. - Quince Jam. Pour boiling water over them and let them remain till the skin rubs off easily. Then peel them and cut off the fair slices. To each pound put twelve ounces sugar, and let them stew together till the syrap is sufficiently thick. Quince preserves may be made by the same recipe as that used for pears. Damson Preserves. With a sharp penknife, cut a long slit lengthwise in each dam- son. Spread in dishes and set in the sun till the seed comes out readily. Then boil till thoroughly done in a thick syrup made of as many pounds sugar as there are pounds of damsons. Preserve green gage plums and other plums by the same recipe. — Jifiss JP. Fox Grape Preserves. Seed the grapes, then pour scalding water on them and let them stand till cold ; then draw off the water, put one pound sugar to one pound of grapes, and boil gently about twenty min- utes. — Mrs. A. JD. Cherry Preserves. Wash, pick and stone the cherries, saving the juice. Allow one pound sugar to each pound fruit. Boil the juice and sugar to a thick syrup, then put in half the cherries and stew till nearly done. Take them out with a perforated spoon and lay on dishes. Pat in the other half, let them stew as long as the first ; then take out and lay in dishes. Meantime boil the syrup 4:52 8TKAWBEKKY PKBSERVES — FIG PKESERVES. gently. When the cherries are cool, put them again in the syrup and boil a short time. Pour in a large bowl and cool, then put in glass jars and cover tightly. Scarlet short stems and large wax cherries are best for pre- serving. — Mrs. S. T. Strawberry Preserves. Cap the berries. Put one and a half pounds sugar to each pound fruit. Let them stand two or three hours, and then boil thirty minutes. Strawberry Jam. Cap and wash the berries, and put them on to stew with a very small quantity of water. Stir constantly. When thoroughly done and mashed to a soft pulp, add one pound sugar to each pound fruit. The advantage of adding sugar last is that it px'e- serves the color and flavor of the fruit. Stew till suf&ciently thick, scraping constantly from the bottom with a batter-cake turner. — Mrs. tS. T. Raspberry Jam. Wash and pick the berries, boil with a little water, mashing and scraping from the bottom as they simmer. When reduced to a thick pulp, add one-half pound sugar to each pound berries. Stew tin very thick, scraping constantly from the bottom. Cool in a large bowl, then put in a glass jar ^vith screw top. Black- berry, Dewberry, and Whortleberry Jam may be made by the same recipe. Fig Preserves. Pick the figs fully ripe the evening before. Cut off about half the stem, and let them soak all night in very weak salt and water. Drain off the salt water in the morning and cover them with fresh. Make a thick syrup, allowing three-quarters jDound loaf sugar to each pound fruit. When it boils, drop the figs carefully in and let them cook till they look clear. When done take from the fire and season with extract of lemon or singer. TOMATO PEESERVE8 — ^KECLPE FOK PUTTING UP FKUIT. 453 The figs must not be peeled, as the salt water removes the rough Qess from the skin and keeps the fruit firm and hard. — Miss A. S. Tomato Preserves (either ripe or green). The Jay before preserving, peel and weigh eight pounds pale y slloM , pear-shaped or round tomatoes, not quite ripe ; spread on dishes alternate layers of tomato and sugar, mixing with the latter the grated rind and juice of four lemons. In the morn- ing, drain off the juice and sugar and boil to a thick syrup. Drop in half the tomatoes and boil till transparent. Take up with a perforated spoon and put on dishes to cool. Then carry the other half through exactly the same process. Then strain the juice, wash the kettle, and put in the juice again. When it boils hard, put in again the first boiled tomatoes. Take them out when they become amber color, and put in the rest. When they are all boiled to an amber color, and cooled on dishes, put them in half-gallon glass jars, and add the syrup after it has been boiled to a thick jelly. — Mrs. S. T. Green Tomato Sweetmeats. SHce the tomatoes and soak them a day and night in salt and water, then in fresh water for an hour or two, then scald in alum water with grape leaves. When taken out of alum water, put in cold water to cook. Scald in ginger-tea and again put in cold water, while you make the syrup. To each pound toma- toes put one and a quarter pounds siigar and a few races of white ginger. Cook the tomatoes till clear, the syrup till thick. When cool, season the syrup with essence of lemon and pour over the tomatoes. — Mrs. G. M. Eecipe for putting UP Fruit. For fruit not very acid, weigh one-quarter of a pound white sugar to one pound fruit perfectly ripe. After sprinkling the fruit with sugar, put it in a preserving kettle and let it just como to a boil. Then put it quickly in glass self-sealing cans, 454 CANDIED FEUIT — CUKEANT JELLY WITHOUT COOKINO. being careful to screw down the tops tightly. — Mrs. Dr. JB. T.E. Candied Fruit. Preserve the fruit, then dip it in sugar boiled to a candied thickness, and dry it. Grapes and some other fruits may be dipped in uncooked. Lemon Conserves. Wash and dry ten lemons. Pare the yellow rind off clear of the white, and beat it in a mortar with double its weight of sugar. Pack closely in a jar and cover with part of the sugar. —Mrs. T. Orange Conserves. Cut the peel in long, thin strips, and stew in water till all bitterness is extracted. Drain off this water and stew again in a thick syrup, allowing one pound sugar to each pound peel. Put away in a cool place for flavoring puddings, pies, etc. » .Peach Conserves. Pare the peaches and cut them ft-om the stone in thick slices. Make a syrup, allowing three-quarters pound sugar to each pound fruit. Boil the peaches and put them on dishes to dry. As they dry, roll them in granulated sugar, and pack in jars or boxes. — Mrs. W. P. Golden Syrup. Five pounds white sugar ; one quart water. Let it boil two or three minutes, then add two pounds strained honey. It will keep for months. — Mrs. Z>. C. * Blackberry Jelly. Crush one quart blackberries with one pound best loaf sugar. Cook it over a gentle fire till thick, then add one gill best brandy. Stir it while over the fire, then put it in pots. — Mrs. E. Currant Jelly without cooking. Press the juice from the currants and strain it. To one pini CURRANT JELLY — APPLE JELLY. 455 juice put one pound white sugar. Mix togethef till the sugar is dissolved. Then put them in jars, seal them and expose them to a hot sun two or three days. — Mrs. E. Currant Jelly. Pick ripe currants from the stem, and put them in a stone jar. Then set the jar in an iron pot and let the fruit boil till the jiiice is extracted. Pour in a flannel bag and let it drip through — without squeezing, however, as this makes it cloudy. To each pint of juice add one pound good white sugar. Boil about twenty minutes and keep it well skimmed. Put in the glasses while hot, and sun daily. — -Mrs. P. W. Cranberry Jelly. Wash and pick the cranberries, put them in the preserving kfettle with a very small quantity of water, cover closely and stew till done. Pour through a jelly bag or coarse towel, with- out squeezing, as this will prevent it from being clear. Measure and pour the liquid into the preserving kettle. Let it boil up and remove the scum, then add the sugai-, cut or loaf, one pound to a pint. Boil about twenty minutes, or until it jellies. It preserves the color of fruit jellies to add the sugar as late as possible, — Mrs. S. T. Apple Jelly. Take half a peck of pippin apples, wash them clean, slice them from the coi'e, put them in a preserving kettle with a quart of water. Boil till entirely soft, then strain through a flannel bag. To each pint of juice add one pound white sugar and the juice of three lemons. Boi] till jellied. Do not stir while boiling. — Mrs. P. W. Apple Jelly. Pare and stew sour, juicy apples (Greenings are best), in enough water to cover them. Strain as for currant jelly. 456 APPLE JELLY — 0KA2fGE JELLY. Allow a poiind of sugar for each pound of juice. Put them together and strain. Boil four or five minutes, skimming thor- oughly. — Mrs. M. B. JB. Apple (Telly . Take any number of juicy apples, put them in a porcelain kettle, and boil to rags. Then strain them through a cloth or sieve. Put a pound of loaf sugar to each pint of the juice, and boil till it jellies. Flavor with the seed beaten in a mortar, and put in while the apples are cooking. — Mrs. G. TFI Crab Apple Jelly. Slice the apples, take out the cores and seed, as they make the jelly bitter. Put them in a kettle cover with water, and boil till quite soft, keeping it well skimmed. Pour the pulp in a jelly bag, and let it drip through. To each pint of juice, add one pound and a half of sugar. Pour in the glasses while hot. Delicious with meats. — Mrs. P. W. Quince Jelly. Make the same as apple jelly, only do not parex)r core the fruit, as much of the jelly is contained in those parts. Or, yon may take the sound parings and cores, stew them and strain the liquor twice, and you will have a jelly as nice as that made from the fruit. To each pound of juice allow one pound of sugar. Boil fifteen minutes. — Mrs. M. J3. JB. Orange Jelly. Grate the rinds of two Seville and two China oranges, and two lemons. Squeeze the juice of six oranges and three lemons. Add one and a quarter pounds of loaf sugar and one-quarter of a pint of water, and boil till it jellies. Have ready a quart of isinglass jelly, made quite stiff. Put it to the syrup and let it boil up once. Then strain it and put it in a mould. — Mrs. V. P. M. jblly oranges — grape jelly. 467 Jelly Oranges. Dissolve one package gelatine in one cup cold water, after- wards adding two cups boiling water to thoroughly dissolve it. Add then three cups white sugar, one-quarter teaspoonful cin- namon, grated rind of three oranges, juice of twelve fine oranges. Strain through a flannel bag into a pitcher, without shaking or squeezing. Extract the pulp from the orange, by making a hole in one end of it large enough to admit a mus- tard spoon. Soak the rind a few hours, and then pour the jelly into each orange through the whole at the end. Then set aside to congeal. Garnish with orange leaves. Cut each orange in two. A very ornamental dish. — Mrs. McG. Green Grape Jelly. Gather Catawba grapes before ripening. Pick them from the stem, wash them, and put them in a stone jar. Set the jar in a kettle of cold water over a hot fii-e. When the juice comes out of the grapes, take the kettle off and strain the grapes. To each pint of juice put one pound of the best loaf sugar. Boil twenty minutes in the kettle. Ripe grape jelly may be made in the same way. — Mrs. JE. Grape Jelly. The chief art in making jelly is to boil it continuously, slowly and gently. It will, not harden well if the boiling stops, even for a few moments. To -preserve the true color and flavor of fruit in jellies or jams, boil well before adding the sugar; in this way the water contained in all fruit juices is evaporated. Heat the sugar before adding it. In making grape jelly, pick the grapes from their stems, wash them, put them over the fire in a vessel containing a little water, to keep them from burn- ing. Stew a few moments; mash gently with a silver spoon, strain, and to every pint of juice, allow one pound of white suga^" After the juice comes to the boiHng point, boil twenty 39 -158 REMEDY FOR MOULDINE8S IN FRUIT JELLIES. minutes, pour it over the heated sugar, and stir constantly till all is dissolved. Then fill the jelly glasses. — JT. I. M. Remedy for Mouldiness in Fruit Jellied. Fruit jellies may be preserved from mouldiness by covering the surface one- quarter of an inch deep with finely pulverized loaf sugar. Thus protected, they will keep for years. — Mrs. R. CM. W. Tomato Jelly. Take ripe tomatoes, peel them carefully, cutting out all the seams and rough places. To every pound put half a pound of sugar. Season with white ginger and mace. Boil to a stiff jelly, then add enough good cider vinegar to keep it. — Mrs. Dr. P. O. Sugar Candy. Two cupfuls sugar, one cupful water, one wineglassful vine- gar, one tablespoonful butter. Cook ten or fifteen minutes. — Mrs. Dr. tT. Sugar Candy. Three cupfuls sugar, half a cupful vinegar, half a cupful water, juice of one lemon. Boil without stirring, till brittle. Pour on a buttered dish and pull till white and light. — 3frs. McG. Sugar Kisses. Whisk the whites of four eggs to a siiK froth and stir in half a pound sifted white sugar. Flavor as you like. Lay it when stiff in heaps the size of a small egg, on white paper. Lay on a board half an inch thick and put in a hot oven. When a little yellowish, slip off two of the kisses with a knife and join the bottom parts together. Continue till all are thus prepared. — Mr». B. Nut Candy. Make sugar candy by one of the foregoing receipts, but instead CJUEAM OANDY — CARAMELS. 459 of pouriiig it into a dish, drop it at intervals over a buttered dish. On each bit of candy thus dropped, lay half the kernel of an English walnut, and when a little cool, pour half a spoonful of sugar candy on top. Candy of almonds, pecans, or palm nuts may be made by the same recipe. — Mrs. 8. T. Cream Candy. Two pounds of sugar, half a cup water, two tablespoonfuls vinegar, one tablespoonful butter. Boil twenty minutes. Sea- son with lemon or vanilla, just as you take it oflf. Put in a dish and stir till cold. — Mrs. McJSF. Molasses Candy. Boil one quart molasses in a rather deep vessel. Boil stead- ily, stirring from sides and bottom. When a little, poured in a glass of cold water, becomes brittle, it is done. Pour in a but- tered dish and pull as soon as cool enough to handle, or you may stir in, when it is nearly done, some picked kernels of the common black walnut. Boil a little longer, pour on a buttered dish, and cut in squares just before it gets cold. — Mrs. S. T. Caramels. One cake (half a pound) of Baker's chocolate broken up, four pounds brown sugar, half a pound fresh butter, one pint of milk. Pour the milk in a preserving kettle and pour the other ingredients into this. Let it boil at least half an hour, stirring frequently. When done, a crust of sugar will form on the spoon and on the side of the kettle. Pour in a large table- spoonful extract of vanilla, take from the fii'e and stir rapidly till it begins to thicken like mush. Then pour quickly into buttered dishes or pans, and when nearly cold cut into small squares. — Mrs. S. T. Ca/ramds. Three pounds white sugar, half a pound of chocolate, one pint 460 CHOCOLATE CARAMELS — GOCOANUT BALLS. milk, six ounces of butter. Boil three-quarters of an hour and stir constantly. — Mrs. R. G. Chocolate Caramels. Two and one-half pounds of sugar, three-quarters pound of chocolate, one quarter pound of butter, half a pint of milk or cream. — Mrs. W. O. JR. Cream Chocolate. One cupful of cream, with enough white sugar to thicken it. Boil till thick, and when cold, roll up in little balls and put them on a dish on which has been poured some melted choco- late. Then pour over them with a spoon some melted choco- late. When quite cool, cut apart and trim off" the edges, if uneven. This cream should be seasoned with a few drops of vanilla and the dish should be buttered. — Miss J^. CocoANUT Caramels. One-quarter pound Baker's chocolate (half cake), one-quarter pound butter, two pounds nice brown sugar, one teacup rich milk. Stew half an hour or till thick. Add a grated cocoanut. Stir till it begins to boil again. Take from the fire, stir in a tablespoonful vanilla, and pour into buttered dishes. When cool enough to handle, make into balls, the size of a walnut and place on buttered dishes. — Mrs. S. T. Cocoanut Caramels. Pour a teacup of boiling milk over one-quarter cake of pounded chocolate. Let it steep an hour, then add one and one- quarter pounds of white sugar, and the milk of a cocoanut. Boil till perfectly done. Then remove from the fire, adding the grated cocoxnut. Season with vanilla, pour in buttered dishes, and cut in blocks. — Mrs. W. C. Cocoanut Balis. Wet two pounds of sugar with the milk of a cocoanut. Boil OOCOANUT DROPS — WINS. 461 and sbii' till it begins to granulate. Then stir in the cocoanut grated fine. Boil a short time longei", then pour into buttered dishes, and as soon as it can be handled make into balls. — Mrs. J.M. Cocoanut Drops. The white part of a grated cocoanut, whites of four eggs well beaten, one-half pound sifted white sugar. Flavor with rose water or lemon. Mix all as thick as can be stirred ; lay in heaps half an inch apart, on paper or on a baking-pan, in a hot oven. Take them out when they begin to look yellowish. — Mrs. B. Almond Maoakoons. One-half pound almonds, blanched and pounded, with a tea- spoonful essence of lemon, till a smooth paste. Add an equal quantity of sifted white sugar and the whites of two eggs. Work well together with a spoon. Dip your hand into water and work them into balls the size of a nutmeg. Lay them on white paper an inch apart, then dip your hand in watei and smooth them. Put them in a slow oven for three-quarters of an hour. Cocoanut may be used instead of almonds. — Mrs. M G.H. WINE. Be sure to get perfectly ripe fruit for making wine, but do not gather it immediately after rain, as it is watery then and less sweet than usual. Be very careful to stop the wine securely as soon as fermen- tation ceases, as otherwise it will lose its strength and flavor. Watch carefully to see when fermentation ceases. Strawberry wine makes a delicious flavoring for syllabub, cake, jelly, etc., and so does gooseberry wine. Dewberries 462 BLACKBERKT WINE. make a prettier and better wine than blackberries, and have all the medicinal virtues of the latter. The clearest wine is made without straining, by the following process : Take a tub or barrel (a flour- barrel for instance), and make a little pen of sticks of wood at the bottom. On top of this pen lay an armful of clean straw. Bore a hole in the side of the tub or barrel as near the bottom as possible, and set it on a stool or box so as to admit of setting a vessel underneath it. After mashing the berries intended for wine, put them on top the straw, and let the juice drain through it and run through the hole at the side of the tub or bari-el into the vessel set beneath to catch it. Be careful to have this vessel large enough to avoid its being overrun. Any open stone vessel not used be- fore for pickle will answer, or a bucket or other wooden vessel may be used. Let the berries remain on the straw and drain from evening till the next morning. Some persons make a slight variation on the process above described, by pouring hot water over the berries after putting them on the straw. After the draining is ovei-, an inferior sort of wine may be made by squeezing the berries. The following process will make wine perfectly clear : To a half-gallon of wine put two wine-glasses of sweet milk. Stir it into the wine and pour it all in a transparent half-gallon bottle. Stop it and set it by for twenty- four hours, at the end of which time the wine will be beautifully clear, the sediment settling with the milk at the bottom. Pour off the wine carefully into another bottle, not allowing any of the sediment or milk to get into the fresh bottle. The same directions apply to vinegar. Blackberry Wine. Fill laige stone jars with ripe black or dewberries. Cover them with water, mash them, and let them stand several hours, or, if freshly gathered, let them stand all night. Then stiain through a thick cloth and add three pounds white sugar to each gallon of juice. Let the wine stand a few days in the jars, BLACKBERRY WINE. 463 stirring and skimming each day. Put it in a demijohn, but do not cork it up for some time. — Mrs. M. D. Blackberry Wine. Measixre the berries and bruise them ; to every gallon adding one quart of boiling water. Let it stand twenty-four hours, stirring oucasionally ; then strain ofi' the liquor into a cask, add- ing two pounds sugar to every gallon. Cork tight and let it stand till the following October, when it will be ready for us( without further boiling or straining. £lackherry Wine. One bushel very ripe berries makes ten gallons wine. Mash the berries as fine as possible and pour over them a water-bucket of clear spring water. Cover it and let it stand twenty-four hours to ferment. Next day strain through a cloth, and to every three quarts juice add two quarts clear cold water and five pounds common brown sugar. Pour in a demijohn or runlet, resei'ving some to fill the vessel as fermentation goes on. After six or eight days, put to eveiy ten gallons one-half box gelatine. After two weeks, cover the bung-hole with a piece of muslin. Two or three weeks later, cork tightly and then leave undisturb- ed for six months. After that time, bottle and seal. Superior currant wine may be made by this recipe. — Mrs. F. Slackherry Wine. Fill a large stone jar with the ripe fruit and cover it with water. Tie a cloth over the jar and let them stand three or four days to ferment ; then mash and press them through a cloth. To every gallon of juice add three pounds of brown sugar. Return the mixture to the jar and cover closely. Skim it every morning for more than a week, until it clears from the second fermentation. When ci'ar, pour it carefully from the sediment into a demijohn. " k tightly, set in a cool place 4:64 GKAPE WINE — CATAWBA GKAPE WINE. When two months old it will be fit for use. — Mrs. Gen. M. A Lee. [Copied from a recipe in Mrs. Lee's own handwriting.] Grape Wine. Take any convenient quantity of perfectly rijDe grapes. Mash them so as to break all the skins, and put them in a tub or other clean vessel, and let them remain twenty -four hours ; with a cider-press or other convenient apparatus, express all the juice, and to each gallon of juice thus obtained add from two to two and a half pounds of wliite sugar (if the grapes are sweet, two pounds will be enough), put the juice and sugar in a keg or barrel, and cover the bung-hole with a piece of muslin, so the gas can escape and dust and insects cannot get in ; let it remain perfectly quiet until cold weather, then bung up tightly. This wine will need no clarifying ; if allowed to rest perfectly still it can be drawn oflF perfectly clear. — Mr. W. A. S. Grape Wine. Pick the grapes from tlie buncli,' mash thoroughly, and let them stand twenty-four hours. Then strain and add three pounds of sugar to every gallon of juice. Leave in a cask six months, and then bottle, putting three raisins in each bottle. — Mrs. B. L. Grape Wine. Press the grapes, and when the juice settles, add two pounds of white sugar to four quarts of juice. Let it stand twenty-four Lours, drain, put in a cask ; do not stop tightly till the fermen- tation is over. — Mrs. M. A. Catawba Grape Wine. Mash ripe grapes to a pulp, and let them stand twenty-four hours. Then squeeze through a cloth, and add two pounds of sugar to each gallon of pure juice. Put in a cask, leave the bung out, and put coarse muslin over the hole to admit the air. CATAWBA GEAPE WINE — NATIVE QKAPE WINE. 465 Let it stand six weeks, or till fermentation ceases. Then close the mouth of the cask and let the wine stand several months, after which it may be drawn off. — Mrs. H. D. Catawba Grape Wine. To every gallon of grape juice add one quart of cold, clear water, and three pounds of " A " sugar. Pour into a runlet and let it remain uncorked fourteen days, and then cork loosely. Add half a box gelatine to every ten gallons, fourteen days after making it. At the end of a month tighten the cork, then let it remain undisturbed for six months, after which it may be care- fully racked, bottled, and sealed. — Mrs. Dr. E. Fox Gkape Wine. To evexy bushel of fox grapes add twenty-two quarts of water. Mash the fruit and let it stand twenty-four hours. Strain through a linen or fine sieve that will prevent the seed from getting through. To every gallon of juice add two pounds of brown sugar. Fill the cask not quite full. Let it stand open fourteen days, and then close the bung. — Mrs. Gen. R. M Lee. [The above was copied from an autograph recipe of Mrs. Lee's, kindly furnished by her daughter.] Wild Black Grape Wine. Pick the grapes from the stem and cover with water. Mash and strain immediately. Add three pounds white sugar to one gallon juice. Garden grape wine is made in the same way. If you prefer a red wine, let the water stand on the grapes all night. The light wine is the best, however. This wine has to be kept much longer than blackberry wine before it is fit for use. — Mrs. M. D. Native Grape Wine. Pick all the perfect grapes from the bunches, wash them and pack them down in a wooden or stone vessel. Pour over them 20* 466 G008EBEEKY WINE — OUREANT WINE. boiling water — about one quart to every bushel of grapes. Tie a cloth over them and let them stand a week or ten days. Then strain it and add three pounds sugar to every gallon juice, mixing it well. Put in demijohns and tie a cloth over the top. Let it stand six months, and then cork it tightly. The wine will be fit for use in nine months. — M^rs. Dr. S. Gooseberry Wine. To every gallon of gooseberries add three pints of boiling water. Let it stand two days, then mash and squeeze out the juice, to eveiy gallon of which add three pounds of sugar. Put it in a cask and draw off about the usual time of drawing off other wines.— Mrs. li. T. R. A. Currant Wine. Put three pounds of brown sugar to every squeezed gallon of currants. Add a gallon of water, or two, if juice is scarce. It is better to put it in an old wine-cask and let it stand a year before you draw it off. — Mrs. Gen. H. E. Lee. [Copied from a recipe in her own handwriting.] Currant Wine. Mash the currants well and strain thi-ough a linen towel. Add a gallon of water to every gallon of juice. Allow three pounds sugar to every gallon of the mixture. Put in a cask and cork loosely till fermentation is over. Bottle in Septem- ber. — Mrs. Dr. 8. Currant Wine. To one gallon well picked and washed currants, add cue gallon water. Let it stand twenty-four hours, then strain through a flax linen cloth. Add to a gallon of juice and water three pounds brown sugar. Let it stand fourteen days in a clean, open cask. — Mrs. Dr. E. cherry wme tomato wine, 467 Cherry Wine. Measure the berries and bruise them, adding to every gallon one quart boiling water. Let it stand twenty-four hours, stir- ring occasionally. Then strain oS the liquor, put in ajar, add- ing two pounds sugar to every gallon. Stop tightly, and let it stand till the next October, when it will be fit for use without straining or boiling. Strawberry Wine. Mash the berries and add to each gallon of fruit a half- gallon boiling water. Let it stand twenty-four hours, then strain and add three pounds brown sugar to each gallon juice. Let it stand thirty-six houi-s, skimming the impurities that rise to the top. Put in a cask, reserving some to add as it escapes from the cask. Fill each morning. Cork and seal tightly after the fermentation is over. — JIos. E. Orange Wine. One gallon juice of sour oranges, four gallons water, twenty pounds sugar. Boil it and clarify with the whites of two eggs ; skim the liquid till the scum has disappeared. Pour into a vessel of suitable size, taking the precaution to first strain it through flannel. Add three-quarters of a bottle of raw juice and let it ferment. Bottle in six months. Put less sugar if you prefer a wine less sweet. — Mrs. N. Cider Wine. One gallon sweet cider, three pounds sugar. Put in a cask aaid let it ferment. Keep the vessel full so that it will run over. Let it stand fifteen days. Put the corks in a little tighter every day. Let it stand three months, then bottle and s( al up. — Mrs. E. B. Tomato Wine. Pick small, ripe tomatoes off the stems, put them in a clean bucket or tub, mash well, and strain through a linen rag (a bushel will make five gallons of juice). Add from two and a 4^8 EGGNOG — APPLE TODDY. half to three pounds brown sugar to each gallon. Put in a cask and let it ferment like raspberry wine. If two gallons water be added to a bushel of tomatoes, the wine will be as good. — Mrs. A. D. Eggnog. To each egg one tablespoonful of sugar, one wine-glassful of milk, one wine-glassful of liquor. The sugar and yolks to be well beaten together, and the whites (well beaten) added by degrees. To twelve eggs, put eight glassfuls of brandy and four of wine. Put the liquor in the yolks and sugar, stirring slowly all the time ; then add the whites, and lastly the milk. — ■ Mrs. F. Eggnog. Three dozen eggs, three pounds of sugar, half a gallon of brandy, half a pint of French brandy, half a gallon of milk. Beat the yolks and whites separately. Stir the sugar thor- oughly into. the yolks, add the brandy slowly so as to cook the eggs, then add the milk, and lastly the whites, with grated nut- meg, reserving enough for top-dressing. — Mrs. P. W. Eggnog. ' Take any number of eggs you wish, beat the whites and yolks separately and as light as possible. Stir into the yolks, while beating, a tablespoonful of sugar to each egg. Then pour on the yolks and sugar a small wine-glassful of wine, flavored with a little vanilla, to each egg. On that pour a wine-glassful of rich milk or cream to each egg. Beat the whites as if for cake, tlien beat in enough sugar to make them smooth and stiff. Stir this into the eggnog for twenty minutes, and grate nutmeg on the top.— Ifrs. R. G. Apple Toddy. Half a gallon of apple brandy, half a pint of French brandy, half a pint of peach brandy, half a pint of Madeira wine, six apples, baked without peeling, one pound of sugar, witb enough APPLE TODDY — ROMAN PUNOH. 469 hot water to dissolve it; spice, if you like. This toddy, bottled after straining, will keep for years, and improve witt age.— Mrs. C. 0. McP. Apple Toddy. One gallon of apple brandy or whiskey, one and a half gallon of hot water, well sweetened, one dozen large apples, wel. roasted, two grated nutmegs, one gill of allspice, one gill of cloves, a pinch of mace. Season with half a pint of good rum. Let it stand three or four days before using. — Col. S. Rum Punch. Make a rich, sweet lemonade, add rum and brandy to taste, only dashing with brandy. It must be sweet and strong. — Mrs. D. E. Regent Punch. One pint of strong black tea (in which put the rind of four lemons cut very thin). Two pounds of sugar, juice of six lemons, juice of six oranges, one pint of French brandy, one pint of rum, two quarts of champagne. Serve in a bowl, with plenty of ice.— Mrs. C. C. McP. Tea Punch. Three cups of strong green tea (in which put the rind of six lemons, pared very thin), one and one-half pound of sugar, juice of six lemons. Stir together a few minutes, then strain, and lastly add one quart of good rum. Fill the glasses with crushed ice when used. It will keep any length of time bottled. Fine for hot weather. — Mrs. A. B. Roman Punch, Grate the rind of four lemons and two oranges upon two pounds of sugar. Squeeze the juice of these, and let it stand several hours. Strain them through a sieve. Add one quart 470 KOMAN PUNCH — DEWBERRY CORDIAL. of cliampague and the whites of three eggs, beaten very light. Freeze, and serve in hock glasses. — Mrs. C. C. McP. Moman Punch. To make a gallon. One and a half pint of lemon juice, rinda of two lemons grated on sugar, one jjint of rum, half a pint of brandj, two quarts of water, three pounds of loaf sugar. A pint-bottle of champagne is a great improvement. Mix all together, and freeze. — Mrs. S. C. 0. BiACKBERRY Cordial. Two quarts blackberry juice, one pound loaf sugar, four grated nutmegs, one-quarter ounce ground cloves, one-quartei ounce ground allspice, one-quarter ounce ground cinnamon. Simmer all together, for thirty minutes, in a stewpan closely covered, to prevent evaporation. Strain through a cloth when cold and add a pint of the best French brandy. Soothing and efficacious in the summer complaints of children. Dose, one teaspoonful poured on a little pounded ice, once or several times a day, as the case may requii-e. Whortleberry cordial may be made by the same recipe. Good old whiskey may be u.sed for either, in the absence of brandy. — Mrs. Gen. S. Blachherry Cordial. Half a bushel of berries, well mashed, one-quarter pound of allspice (pulverized), two ounces cloves (pulverized). Mix and boil slowly till done. Then strain through homespun or flannel, and add one pound white sugar to each pint of juice. Boil again, and, when cool, add half a gallon best brandy. Good for diarrhoea or dysentery. Dose, one teaspoonful or more accord- ing to age. — Mrs. S. B. Dewberry Cordial. To one quart juice put one pound loaf sugar and boil these DEWBERRY COEDIAI. CHERRY CORDIAL. 471 together fifteen minutes. When cool, add one gill brandy, one tablespoonful mace, cloves, and allspice powdered. Bottle and cork tightly. — Mrs. A. D. Dewberry Cordial. Two quarts strained juice, one pound loaf sugar, four grated nutmegs, one-half ounce pulverized cinnamon, one-quai'ter ounce pulverized cloves, one-quarter ounce pulverized allspice. Simmer all together for thirty minutes, in a saucepan tightly covered to prevent evaporation. Then strain through a cloth, and, when cold, add one pint best French brandy. Bottle and cork tightly. —Mrs. D. R. Strawberry Cordial. One gallon apple brandy, four quarts strawbei-ries. After standing twenty-four hours, press them through a cotton bag, and add four quarts more of berries. After twenty-four hours more, repeat this process. To every quart of the cordial add one pound of sugar, or sweeten it with a syrup made as follows : two pounds sugar, one pint watei', white of one egg whipped a little — all boiled together. When cold, add one pint syrup to one quart cordial. — Mrs. G. F. C. Cherry Cordial. Extract the juice from ripe Morella cherries as you would from berries. Strain through a cloth, sweeten to your taste, and when perfectly clear, boil it. Put a gill of brandy in each bottle, cork and seal tightly. Will keep all the summer in a cool place. Delicious with iced water. Cherry Cordial or Cherry Brandy. Take three pounds Morella cherries. Stone half and prick the rest. Throw into ajar, adding the kernels of half slightly bruised. A dd one pound white sugar. Cover with brandy, and let it stand a month. — Mrs. E. 472 mint cordial steawbeeey vinegae. Mint Cordial. Pick the mint early in the morning while the dew is on it. Do not bruise it. Pour some water over it, and then drain it off. Put two handfuls in a pitcher with a quart of French brandy. Cover and let it stand till next day. Take out the mint carefully, and put in as much more, wliich take out next day. Add fresh mint a third time, taking it out after twenty- four hours. Then add three quarts water and one pound loaf sugar to the brandy. Mix well, and, when clear, bottle. — Mrs. Dr. J. Stkawberry Acid. Put twelve pounds fruit in a pan. Cover it with two quarts water, having previously acidulated the water with five ounces tartaric acid. Let it remain forty-eight hours. Then strain, taking care not to bruise the fruit. To each pint of juice add one pound and a half powdered sugar. Stir till dissolved, and leave a few days. Then bottle and cork lightly. If a slight fermentation takes place, leave the corks out for a few days. The whole process to be cold. When put away, the bottles must be kept erect. — Mrs. Col. H. Royal Strawberry Acid. Dissolve two ounces citric acid in one quart spring water, which pour over three pounds ripe strawberries. After stand- ing twenty-four hours, drain the liquor off, and pour it over three pounds more of strawberries. Let it stand twenty -four hours more, and again drain the liquor off. Add to the liquor its own weight of sugar. Boil three or four minutes, put in cool bottles, cork lightly for three .days, then cork tightly and Beal.—Mrs. G. Strawberry Yinegar. Four pounds strawberries, three quarts vinegar. Put fresh, ripe berries in a jar, adding to each pound a pint and a half of fine, pale white-wine vinegar. Tie a thick paper over them and RASPBERRY VINEGAR — RASPBERRY ACm. 473 let them remain three or four days. Then drain off the vinegar, and pour it over four pounds fresh fruit. After three days drain it again, and add it a third time to fresh fruit. After drain- ing the last time, add one pound refined sugar to each pint of vinegar. When nearly dissolved, stir the syrup over a fire till it has dissolved (five minutes). Skim it, pour it in a pitcher, cover it till next day. Then bottle it, and cork it loosely for the first few days. Use a few spoonfuls to a glass of water. — 3Irs. E. P. G. Raspberry Yinegar. Put a quart red I'aspberries in a bowl. Pour over them a quart strong apple vinegar. After standing twenty-four hours, strain through a bag, and add the liquid to a quart of fresh berries. After twenty-four hours more, strain again, and add the liquid to a third quart of berries. After straining the last time, sweeten liberally with pounded loaf sugar, refine and bottle. Blackberry vinegar may be made by the same recipe. — Mrs. G. JV. Raspherry Vinegar. Put two quarts ripe, fresh gathered berries in a stone or china vessel, and pour over them a quart of vinegar. After standing twenty-four hours, strain through a sieve. Pour the liquid over two quarts fresh berries, which strain after twenty- four hours. Allow one pound loaf sugar to each pint of juice. Break up the sugar and let it melt in the liquid. Put the whole in a stone jar, cover closely, and set in a kettle of boiling water, which must be kept boiling briskly an hour. Take off the scum, and, when cold, bottle. — Miss iY X. Raspberry Acid. Dissolve five ounces tartaric acid in two quarts water, and I»our it over twelve pounds berries. Let it stand twenty-four hours, and then strain without bruising the fruit. To each pint clear juice add one pound and a half dissolved sugar, and leave 40 i74 LEMON VINEGAR — CKEAM BEEE. a few days. If a slight fermentation takes place, deky corking a few days. Then cork and seal. — Mrs. G. Lemon Vinsgar. Fill a bottle nearly full of strong cider vinegar. Put in it the rind of two or three lemons, peeled very thin. In a week or two it will be ready for nse, and will not only make a nice beverage (very much like lemonade), but will answer for sea- soning. — Mrs. M. C. C. Lemon or Orange Syrup. Put one pound and a half white sugar to each pint of juice. Add some peel, and boil ten minutes, then strain and cork. It makes a fine beverage, and is useful for flavoring pies and puddings. The juice of any acid fruit may be made into a syrup by the above recipe. Orgeat. Make a syrup of one pound sugar to one pint water. Put it aside till cold. To five pounds sugar put one gill rose-water and two tablespoonfuls essence of bitter almonds. — Mrs. I. S. Summer Beer. Twelve quarts water, one quart molasses, one quart strong hop-tea, oue-half pint yeast. Mix well and allow to settle. Strain through a coarse cloth, and bottle. It will be good in twenty-four hours. — Mrs. E. TT. Cream Beer. Two ounces tartaric acid, two pounds white sugar, three pints water, juice of one lemon. Boil all together. When nearly cold, add whites of three eggs, well beaten, with one-half cupful flour, and one-half ounce essence wintergreen. Bottle and keep in a cool place. Take two tablespoonfuls of this mixture for a tumbler of water, in which put one-quarter teaspoonful soda. —Mrs. E. lemon beek — crab oideb. 475 Lemon Beer. Cut two large lemons in slices and put them in a jar. Add one pound white sugar and one gallon boiling water. Let it stand till cool ; then add one-quarter cupful yeast. Let it stand till it ferments. Bottle in the evening in stone jugs and cork tightly.— Jirs. G. W. P. Ginger Beer. One and a half ounce best groimd Jamaica ginger, one and a half ounce cream of tartar, one pound brown sugar, two sliced lemons, four quarts boiling water, one-half pint yeast. Let it fer- ment twenty-four hoiirs. In two weeks it will be ready for use.— ilfrs. G.W. P. Small Beer. Fifteen gallons water, one gallon bran, one and a half gallon molasses, one quart corn or oats, one-quarter pound hops. Let it boil up once ; take it off and sweeten with the aforementioned molasses. Put it in a tub to cool. When a little more than milk warm, add one and a half pint yeast. Cover it with a blanket till next morning, and then bottle. — Mrs. M. P. Mulled Cider. To one quart cider take three eggs. Beat them light and add sugar according to the acidity of the cider. When light, pour the boiling cider on, stirring briskly. Put back on the fire and stir till it fairly boils. Then pour off.— J/r. R. H. M. Crab Cider. To a thirty-gallon cask put one bushel clean picked grapes. Fill up with sweet cider, just from the press — crab preferred. Draw off in March, and it is fit for use. Add brandy, as much as you think best. — Mrs. A. D. 476 THE SIOK-KOOM — DIET AUD EEMEDIES FOE THE SICK. THE SICK-ROOM— DIET AND EEMEDIES FOR THE SICK. First of all, let me say that after a reliable physician has been called in, his directions should be strictly followed, and his in- structions should be the law in the sick-room. Have every- thing in readiness for his admission immediately after his ai-rival, as his time is valuable and it occasions him both annoyance and loss of time to be kept waiting outside of the sick-room, after reaching the house of the patient. Pure air is of vital importance in the sick-room. Many persons exclude fresh air for fear of dampness, but even damp air is better than impure. Even in cold weather, there should be a free circulation of air. If there are no ventilators, let the air circulate from the tops of the windows, rather than admit it by opening the door, which is apt to produce a draft. Mean- time keep up a good fire ; if practicable, let it be a wood fire, but if this be not attainable, have an open grate, with ^ coal fire. The sight of a bright blaze is calculated to cheer the patient, while the sight of a dark, close stove is depressing. By no means allow a sick person to be in a room warmed by a flue or register. The old idea of darkening the sick-room is exploded. It should be darkened only when the patient wishes to sleep. If the eyes are weak, admit the sunshine from a quarter where it will not fall upon them. The modern science of physics has come to recognize sunshine as one of the most powerful of remedial agencies, and cases are not rare in which invalids have been restored to health by using sun-baths, and othei'wise freely enjoying the sunshine. It is best to have no odors in the sick-room unless it be bay rum, German cologne, or something else especially fancied by the sick person. Where there is any unpleasant exhalation, it is far better to let it escape by properly ventilating the room. THE 8ICK-E00M — DIET AND KEMEDIES FOB THE SIOK. 477 than to try to overcome it by the aid of perfumery. In fevers, where there are oftensiva exhalations from the body, sponging with tepid water will help to remove the odor, and will also prove soothing to the patient. In winter, expose but a small portion of the body at a time, in sponging. Then rub gently with the hand or a coarse towel, and there will be no danger of the patient's taking cold, even in winter. Be careful to keep warm, soft flannels on the sick person in winter. In summer, do not keep a pile of bedclothes on the patient, even though chilly. It is better to keep up the circu- lation by other means, such as rubbing or stimulants. Scrupu- lous neatness should be observed about the bed-linen (as well as the other appointments of the sick-room). Never use bed- quilts or comforts ; they are not only heavy, but retain the exhalations from the body. Use soft, fleecy blankets instead. The nurse should watch her opportunity of having the bed- clothes taken into the fresh air and shaken, and the bed made up, when the patient Las been lifted up and set in an easy-chair near the fire. The arrangements about the bed should be quickly made, so that the patient may be able to lie down again as soon as fatigued. Let such sweeping and dusting as are necessary be also done with dispatch, using a dust-pan to receive the dust from the carpet. Avoid clouds of dust from the carpet, and of ashes from the fireplace. The nurse has a very important part to play, as physicians say that nursing is of equal importance as medical attendance. The nurse should be careful not to wear a dress that rustles, nor shoes that creak, and if the patient has any fancy, or any aversion connected with colors, she should regard it in hei dress. Indeed, the patient should be indulged in every fancy that is not hurtful. The nurse should be prompt in every arrangement. Where blisters or poultices are to be used, she should not wait till the last moment to prepare them, biit should do so before uncover- ing the patient to apply them, or even broaching the subjects 4:78 THE SICK-KOOM DIET AND REMEDIES FOE THE SIOK. If anything painful or distasteful has to be undergone by the patient, it should not be discussed beforehand with or before the patient ; but when all is in readiness, with cheerful and soothing words, let it be done. The patient should never be kept waiting for food, medicine, bath, or any other requisite. Every arrangement should be made beforehand to supply his or her needs in good tiuie. Crushed ice and other needful things should be kept always at hand, so the patient may have them at any moment without delay. Especially on the approach of night, try to provide ever'ything needed during the night, such as ice, mustard, hot water, kindling wood, a large piece of soapstone for the feet, as this is more cleanly and retains heat better than other things used for the purpose. Other things, such as the nature of the sickness may call for, should be thought of and pro- vided before nightfall. As the sick are very fastidious, all food for them must be prepared in the most delicate manner. Do not bring the same article of food several times consecutively, but vary it from time to time. Do not let a sick person have any article of food forbidden by a physician, as there are many reasons known to them only, why dishes fancied by the sick should be injurious. Avoid whispering, as this excites nervousness and appre- hension on the part of the sick. Do not ask in a mournful tone of voice how the patient is. Indeed, it is best to ask the sick as few questions as possible. It is far better to watch their symp- toms for yourself than to question them. Examine for j'ourself if their feet are warm, and endeavor to discover their condition and their wants, as far as possible, without questions. In a case of illness, many well-meaning persons crowd to see the patient ; do not admit them into the sick-room, as it is both exciting and fatiguing to an ill person to see company, and, when in a critical condition, the balance might be disastrously turned by the injudicious admission of visitors. Both n^nd AEKOWKOOT. 479 and body must be kept quiet to give the patient a chance for recovery. When well enough to listen to conversation, the patient should hear none but what is cheerful and entertain- ing, never any of an argumentative or otherwise unpleasant nature. Do not allow the patient to read, as it is too great a tax on the sight and brain before convalescence. Suitable books, in lai'ge print, are a great resource to the patient when arrived at this stage, but shovild be read only in moderation. Driving out is a delightful recreation for convalescents, and they should be indulged in it as soon as the physician pronoun- ces it safe. In winter, they should be carried driving about noon, so as to enjoy the sunshine at its warmest. In summer, the cool of the morning or evening is the best time to drive them out ; but if the latter time be chosen, be careful to return imme- diately after sundown. Make arrangements for the patient on returning to find the room thoroughly cleaned, aired, and adorned with fresh flowers (always so cheering in a sick-room), and let the bed be nicely made up and turned down. It is well to have some little refreshment awaiting after the drive — a little cream or milk toddy, a cup of tea or coffee, or, if the weather be hot, some cooling draught perhaps would be moi-e acceptable. It is well to keep the convalescent cheered, by projecting each day some new and pleasant little plan for the morrow. Arrowroot. Break an egg. Separate the yolk and white. Whip each to a stiff fx'oth. Add a tablespoonful of arrowroot and a little water to the yolk. Rub till smooth and free from lumps. Pour slowly into half a pint of boiling watei", stirring all the time. Let it simmer till jelly-like. Sweeten to the taste and add a tablespoonful of French brandy. Stir in the frothed white and take hot in winter. In summer, set first on ice, then stir in the beaten white. Milk may be used instead of water. — Mrs. S. 2\ 4:80 AKEOWEOOT — WINE WHEY. Arrowroot. Mix one tablespoouful arrowroot with enough cold "water to make a paste, free from lumps. Pour this slowly into half a pint boiling milk and let it simmer till it becomes thick and jelly-like. Sweeten to the taste and add a little nutmeg or cinnamon, — Mrs. H. C. M. W. Seamoss Farina. One tablespoonful in one quart hot water makes jelly ; one tablespoouful in one quart milk makes blanc-mange. Stir fifteen minutes, and, while simmering, flavor with vanilla or lemon. Suitable for sick persons. — 31. L. G. Eacahaut. One pound rice flour, one pound chocolate,^ grated fine, two tablespoonfuls arrowroot. From a half-pound to a pound of sugar. Mix well together and put in a close jar. To one quart milk, rub in four dessertspoonfuls of the above mixture. Give it a boil up and season with vanilla. — Mrs. J. H. T. Cracked Wheat. Soak the wheat in cold water all night. Pour oflf this water in the morning. Pour boiling water then over the wheat and boil it about half an hour, adding salt and butter. Eat with cream. — Mrs. A. M. \ Breakfast for an Invalid. • Bread twelve hours old, an egg and black tea. — Mrs. A, Food for a Sick Infant. Gelatine two inches square, milk half a pint, water half a pint, cream one-half to one gill, arrowroot a teaspoonful. Sweet- en to the taste. — Mrs. J'. D. Wine Whey. Put half pint milk over the fii-e, and, as soon as it begins tg MILK PUNCH — ESSENCE OF OHIOKBN. 481 boil, pour slowly into it a wine-glass of sherry wine, mixed with a teaspoonful white sugar. Grate into it a little nutmeg, and as soon as it comes to a boil again, take it oflf the fire. When cool, strain for use. — Mrs. R. C. M. W. Milk Punch. Pour two tablespoonfuls good brandy into six tablespoonfuls milk. Add two teaspoonfuls ground loaf sugar and a little grated nutmeg. An adult may take a tablespoonful of this every two or three hours, but children must take less. — Mrs. JR. C.M.W. Beef Essence. Cut one pound beef in small bits, sprinkle with a very little salt, tie up in a close stone jar, and set in boiling water. Boil it hard an hour or more, then strain it. Chicken may be pre- pared the same way. Nice for the sick. — Mrs. Col. Wl Beef-Tea. Take half a pound fresh beef for every pint of beef-tea required. Carefully remove all fat, sinew, veins, and bone from the beef. Cut it in pieces under an inch square and let it soak twelve hours in one-third of the water required to be made into tea. Then take it out and let it simmer three hours in the re- maining two-thirds of the water, the quantity lost by evapora- tion being replaced from time to time. The boiling liquor is then to be poured on the cold liquor in which the meat was soaked. The solid meat is to be dried, pounded in a mortar, and minced so as to cut up all strings in it, and mixed with the liquid. When the beef-tea is made daily, it is convenient to use one day's boiled meat for the next day's tea, as thus it has time to dry and is more easily pounded. Avoid having it sticky and too much jellied, when cold. Essence of Chicken. In a case of extreme sickness, when it is important that what little nourishment the patient can take should be highly con- - . 41 482 OHICKKN JELLY — DET TOAST. densed, the following is an excellent mode for concentrating, in a small compass, all the nutritive properties of a chicken. After ^cking the chicken, sprinkle a little salt over it and cut it in tieces, as if for frying. Put the pieces in a small glass jar (o:^, wide-mouthed bottle), stop it tightly, and put it in a pot of cold water, gradually heating the latter till it boils. Let the jar of chicken remain in the water till the juices are well extracted, then pour them off for the patient. — Mrs. M. c. a Chicken Jelly. Take a large chicken, cut the flesh from its bones, break the bones, soak an hour in weak salt and water to extract the blood. Put on in a stewpan with three pints of cold water. Simmer till reduced to less than half its original quantity. Sprinkle a little salt on it, and strain in a bowl. Keep on ice. — Mrs. S. T. A Nourishing Way to Prepare Chicken, Squirrel, or Beep for the Sick. Put in a clean, glazed jar or inner saucepan. Set this in another vessel of boiling water. Cover closely, and keep boil- ing for hours. Season the juice thus extracted with a little salt, stir in a teaspoonful of fresh milk, and give to the patient. . ^Mrs. T. Panada. «• Lay six nice crackers in a bowl. Sprinkle over them pow- dered sugar and a pinch of salt, adding a very small piece of fresh butter. Pour boiling water over the crackers, and let them remain near the fire half an hour. Then add a teaspoonful of good French brandy, or a tablespoonful of Madeira wine, and a little grated nutmeg. — Mrs. T. Dry Toast. Slice thin, some nice, white bread, perfectly sweet. Toast a light brown, and butter with fresh butter. — Mrs. S. T. (boaiided toast — aromatic vinegae. 483 Scalded Toast. Prepare and toast the bread as above directed, ^Then lay in a covered disli and pour boiling water over it. Turn to one side, and drain out the water. Then put fresh, butter on each slice, with a small pinch of salt. Serve in a covered dish. — Mrs. S. T. Milk Toast. Slice the bread thin, toast a light brown, butter each side, and sprinkle with a little salt. Put in a covered dish, and pour over it boiling milk. — Mrs. S. T. Carolina Sjiall Hominy. Wash and pick. Drain, and soak an hour in cold water. Drain again, and put in a saucepan, with one pint boiling water to one pint hominy. Boil till dry like rice. Eat with cream, butter and salt, or with sugar, butter and nutmeg. — Mrs. S. T. Dishes Suitable for the Sick May be found in various parts of this work, such as rice pud- ding, baked custard, and various preparations of tapioca, sago, and arrowroot. Grapes are valuable in fever, and also good for chronic sore-throat. — Mrs. jS. T. Thieves' Vinegar. A handful of sage and the same of mint, tansy, rue, rose- mary, lavender, and thyme ; one ounce of camphor. Put in a gallon demijohn, and fill with good vinegar. Set in the sun two weeks with a piece of leather over the mouth, then stop tightly.— Jfrs. D. R. A.ROMATIC YiNEGAR. Acetic acid (concentrated), eight ounces; oil of»lavender (Eng.), two drachms ; oil of rosemary, one drachm ; oil of cloves, one drachm ; gum camphor, one ounce. Dissolve the camphor (bruised) in the acid, then add perfumes. After standing a 484 SODA MINT — ^MTJriTARD. few days, with occasional shaking, strain, and it is ready foi use.— 2)r. E. A. C. Soda Mint. Bicarb, soda (Eng.), one drachm ; pure water, three ounces • spearmint water, four ounces ; glycerine, one ounce ; ar. spfcs. ammonia, thirty-two drops. Mix and filter. Dose, from twenty drops to a tablespoonful, according to age. — Dr. E. A. G. Lime-Water. This is easily prepared, and a bottle should always be kept ready for use. It is an antidote to many poisons and a valua- ble remedy in a sick-room. Put some pieces of unslacked lime in a bottle, fill up with cold water, keep it corked and in a cool, dark place. It does not matter about the quantity of lime, as the water will not dissolve more than a certain quantity. It is ready for use in a few minutes, and the clear lime-water can be poured oflf as needed. When all the water is used, fill up again, which may be done several times before it is necessary to use fresh lime. — Mrs. T. Tarrant's Effervescent Seltzer Aperient Is an invaluable remedy for sick headache, nausea, constipation, and many of the attendant evils of dyspepsia. Directions accompany each bottle. Colic and other violent pains of the stomach are sometimes instantly relieved by adding to the dose of Seltzer Aperient a teaspoonful of Brown's Jamaica Ginger. Brown's Jamaica Ginger xs not only an invaluable remedy, but a refreshing and delight- ful drink may be made from it in summer, when iced lemonade would be unsafe and iced juleps, etc., would be too heating for one sufiering from over-fatigue. Fill a goblet with crushed ice, add two tea-poonfuls of powdered sugar and one of Jamaica gin- ger. Fin up with water, stir and drink, — Mrs. /S. T. Mustard. It is not safe to pass a day without mustard in the house, so MU8TAED LEAVES OB PLASTEES — FOE 80SE-THEOAT. 485 valuable aro its medicinal properties. When a lai-ge plaster is wanted, put into a plate or bowl two tablespoonfuls ground mustard. Wet it with cold water and stir with a spoon or knife till a smooth paste. Lay on an inverted tea-board a piece of newspaper twice the size of the plaster wanted. On one-half spread evenly and thinly the mustard. Fold over the other half and fold over the edges as if to hem a piece of cloth, to prevent the mustard from getting on the skin or clothing. In winter, warm slightly before applying. Keep it on an adult fifteen minutes ; on a child, half that time. In this way, painful blis- ters will always be avoided. If the pain is in the chest or stom- ach, place the same plaster on the back just opposite, and let it remain on twenty minutes the second time. Colman's mus- tard is considered the best by many persons. Mustard Leaves or Plasters. It is well in travelling to carry a package of these plasters, in case of sudden sickness. It is important also to keep them at home, as sometimes they are needed suddenly in the night, and even one moment gained is important in great emergencies. Those manufactured by &eabury & Johnson, N. Y.j are con- sidered excellent and superior to the foreign article. Compound Syrup of Horehound and tar Is excellent for coughs, cplds, bronchitis, and diseases of the chest. Manufactured by Faulkner & Craighill, Lynchburg, Ya. For Sore-Throat. Carbolic acid crystals, pure, half a drachm ; tincture kino^ one drachm ; chlorate potash, two drachms ; simple syrup, half an ounce. Water sufficient to make an eight-ounce mixture. Gar- gle the throat eveiy few hours. — Dr. T. L. TF. For Sore- Throat. Rub the throat well with camphorated oil, and gargle fre- quently with a strong solution chlorate of potash. — Mrs. S. T 4:86 FOB SORE-THROAT — THE OCEAN SALT. JFhr Sore- Throat. Carbolic acid, fifteen grains ; chlorate potash, thirty grains i rose-water, one and a half ounces ; glycerine, one-half ounce. Use as a gargle, three or four times daily. — Mr. M. G. A Cure for Epilepsy {one I have known to succeed m many cases). Procure the fresh root of a white peony. Scrape and cut in pieces an inch square. Eat one three times a day, never taking any food after four p.m. Use a month, stop two weeks and begin again. The best way to keep the root is to string it on a cord. The red peony will do, if you cannot get the white.— - Mrs. B. a Cure for Cramp. Wet a cloth in spirits turpentine and lay it over the place where the pain is felt. If the pain moves, move the cloth. Take five drops spirits turpentine at a time on white sugar till relieved. — Mrs. H. For Cramp-Colic, or Pain Resulting from Disordered Bowels. One teaspoonful paregoric, one teaspoonful Jamaica ginger, one teaspoonful spirits camphor, one-half teaspoonful carbonate soda, two tablespoonfuls water, two tablespoonfuls whiskey. This is for one dose. If it does not relieve in an hour, repeat. —J)r. J. T.W. For Chilblains. Take common furniture glue from the pot, spread it on a linen rag or piece of brown paper, and apply hot to the chil- blain, letting it remain till the glue wears ofil For Fresh Cuts. Varnish them with common furniture varnish. This remedy has been known to prove very efficacioiis. — Mr. HV. The Ocean Salt la now much used by those who cannot go to the seaside BKEA8T SALVE — PREVENTIVE OF 80AKLET FEVEK. 487 Seventy-five cents for half a bushel. Dissolve a large handful in a pitcher of water. Use a sponge to rub the flesh. — Mrs. A. Bkeast Salve. Linseed oil (raw), four ounces ; mutton tallow, four ounces ; yellow wax, two ounces ; Burgundy pitch, one ounce ; Venice turpentine, one ounce ; oil lavender, one-half ounce ; rosin, one- half ounce. Melt together and strain through flannel. Spread lightly on a soft linen rag, apply to the breast, and the relief is almost in- stantaneous. — Dr. JE. A. G. An Excellent Wash for Inflamed Eyes. Sulph. zinc, two grains ; wine of opium, ten drops ; distilled water, one ounce. Mix. Drop two or three drops in the outer corner of the eye several times a day. — Dr. E. A. C. Eye-Water for Weak Eyes. One teaspoonful laudanum, two teaspoonfuls Madeira wine, twelve teaspoonfuls rose-water. — Mrs. E. I. For Earache. Equal parts of laudanum and tincture of ai-nica. Mix, satur- ate a piece of wool in the mixture, and insert in the ear. — Dr. E. A. a Toothache Drops. {Sure aiire.) Morphia, six grains ; half on ounce each of tincture aconite root, chloroform, laudanum, creosote, oil cloves, cajuput. Add as much gum camphor as- the chloroform will dissolve. Satu- rate with the above mixture a piece of wool and put it in the kollow tooth, being certain that the cavity is cleaned out. — Dr. E. A. G. Preventive of Scarlet Fever. Extract belladonna (pure), three grains ; cinnamon-water, one drachm ; distilled water, seven drachms. Mix, label poison, and give the child for a dose as many drops as the years of his age. ^ Dr. E. A. G. 488 rok pbeventestg scarlet feveb — ^bursts aud scalds. For Preventing Scarlet Fever. Extract belladonna, six grains; cinnamon- water, one draclim; white sugar, two draclims ; alcohol, two drachms ; pure water, thirteen drachms. Mix thoroughly and label belladonna, jooiso?i. Dose, one drop for each year of the child's age, repeated twice a day.— ^r. M A, C. To Relieve "Prickly Heat." Sulphate of copper, grains ten ; pure water, f. § i. Mix sol. Apply with camel-hair brush daily or oftener. — J)r. E. A. C. For Snake Bites. Apply ammonia or hartshorn immediately to the bite, and swallow ten drops, dissolved in a wine-glass of water. Said to be a certain remedy. — Mrs. T. Remeby for Chicken Cholera. Dip a small feather or brush into tincture of iodine, hold the chicken's mouth open, and mop the inside of the throat thoroughly with the iodine. This treatment has proved suc- cessful whenever tried. — Mrs. N. G. Mashed Finger. Bind up with old linen and keep constantly wet with cold water. If there is much pain, add laudanum or tinctui-e of arnica. If discoloration and swelling remain, after the pain subsides, use stimulating liniment to encourage a flow of pure blood and the washing away of the injured blood. Burns and Scalds. If the burn or scald is serious, send immediately for a physi- cian. In the meantime, cover with wet linen cloths, pouring on more water without removing them, till the pain is allcNdated, when pure hog's lard may be applied, which is one of the best and most easily procured dressings. If the scald or bum is trifling, this is all that is needed. Lather of soap from the shar- LINIMENT FOK EEOENT BURNS — OHILL PILLS. 489 ing-cup applied by the brush often produces relief. White of egg applied in the same way is a simple and useful dressing. Never tamper with a bad burn. This requires the skilful treatment of a physician. If the shock is great, and there is no reaction, ad- minister frequently aromatic spirits of ammonia or a little brandy and water till the patient rallies. Liniment for Recent Burns and Scalds. Take equal parts of lime-water, linseed- oil, and laudanum. Mix and apply on a soft linen rag. Some add about one-quarter quantity commercial sol. carbolic acid. — Dr. E. A. G. Compound Chalk Mixture for Infants and Young Children. Prepared chalk, powdered white sugar, gum arabic, two drachms each. Tincture kino, paregoric, each six drachms. Lime-water, one ounce; peppermint water, sufficient for four ounces. Mix thoroughly and shake well before administering. Dose, from half to a teaspoonful, accordin; to age and urgency of the case. — Dr. E. A. C. A Simple Remedy for Dysentery. Black or green tea steeped in boiling water and sweetened with loaf sugar.— Jfrs. R. C. M. W. Foe Diarrhcea. Take equal parts of laudanum, tincture capsicum, tincture camphor, and aromatic syrup rhubarb. Mix. Dose, from half to a teaspoonful, in water, when needed. — Dr. E. A. C. Chill Pills. Sulph. quinine, two drachms; arsenious acid, one grain; strychnia, one grain ; Prussian blue, twenty grains ; powdered capsicum, one drachm. Mix, and make sixty pills. Take one pill three times a day. — Dr. E, A. C 21* 490 cube foe cold in the head — cough remedies. Cube tor Cold in the Head. Muriate of morphia, two grains ; powdered gum arable, t"WO drachms ; sub. nit. bismuth, six drachms. Mix and snuff frequently. — Dr. JE. A. C. Prompt Remedy for Cold in the Head. Sulph. quinine, twenty-four grains ; "cayenne pepper, five |rains. Make twelve pills, and take one every three hours. — Mr. K G. Cure for Dyspepsia. Best Turkish rhubarb, one ounce ; gentian root, bruised, one- half ounce ; columbo, one-half ounce ; orange peel, one-half ounce ; fennel seed, one-half ounce ; best French biandy, one quart. This will bear filling up several times. For Whooping-Cough. Drop a fresh, unbroken egg in lemon juice. When dissolved, sweeten and give a spoonful occasionally when the cough comes on. — Mrs. E. I. An Excellent Remedy for Coughs. Boil three fresh lemons till quite soft. Then slice them on a pound of brown sugar. Stew them together fifteen or twenty minvxtes, or till they form a rich syrup. When cool, add one tablespoonful oil of sweet almonds. Take one spoonful or more when the cough is troublesome. — N. A. L. Remedy for Coughs. Boil one ounce licorice root in one-half pint of water, till it is reduced one-half. Then add one ounce gum arable and one ounce loaf sugar. Take a teaspoouful every few hours. — N. A.Z. Hemedy for Coughs. Boil three lemons for fifteen minutes. Slice them thin while hot over one pound of loaf sugar. Put on the fire in a porce- BEMBDT FOB ASTHMA, 80KE-THR0AT, OK A COUGH. 4:91 Iain-lined saucepan and stew till the syrup is quite thick. After taking it from the fire, add one tablespoonful of oil of sweet almonds. Stir till thoroughly mixed and cool. If more than a small quantity is desired, double the above proportions. —Mrs. J. D. L. Remedy for Asthma, Sore-Throat, or a Cough. Out up two or three bulbs of Indian turnip, put the pieces in a quart bottle, which fill up with good whiskey. Dose, a table- spoonful, three or four times a day. It is especially desirable to take it just after rising and just before going to bed. Won- derful cures of asthma have been efiected by this remedy, and many persons living near the writer have tested its efficacy. The bottle will bear refilling with whiskey several times. Great care must be taken in procuring the genuine Indian tur- nip for tliis preparation, as there is a poisonous plant much resembling it. — Mrs. M. L. Remedy for Poison Oak. Make a strong decoction of the leaves or bark of the common willow. Bathe the parts affected frequently with this decoc- tion, and it will be found a very efficacious remedy. — Gen. M. Hemedy for Poison Oak. Forty grains caustic potash to five ounces of water. Apply to the eruption with a small mop, made by tying a soft linen rag to a stick. Often a speedy cure. — Mrs. S. T. Cure for Jaundice. Fill a quart bottle a third full of chipped inner cherrj bark. Add a large teaspoonful soda, and fill the bottle with whiskey or brandy. Take as large a dose three times a day as the system will tolerate. If it affects the iead unpleasantly, lessen the quantity of bark It will be fit for use in a few hours. — Dr. S. 492 omsE FOE bonb felon — good treatment foe oboup. Cure for Bone Felon. One ounce assafcetida in one pint vinegar, as hot as the hand can bear. Keep it hot by placing the vessel over the top of a teakettle. Use it freqiiently through the day, an hour at a time. A painful but effective remedy. — Mrs. J'. D. P. For Treatiug Corns. Apply night and morning with a brush one or two drops of protoxide of iron for two weeks. — Mrs. W. Cure for Corns between the Toes. Wet them several times a day with hartshorn, and in a short time they will disappear. — Mrs. TFi -S. Carrot Salve for Blisters. Scrape two carrots and stew in two tablespoonfuls hog's lard. Add two plantain leaves. When the carrots are well done, strain. — Mrs. E. I. Liniment for Kheumatism. Half an ounce gum camphor, half an ounce saltpetre, half an ounce spirits ammonia, half a pint alcohol. Old-fashioned lini- ment, good for man or beast. — Mrs. T. A Good Liniment. One egg beaten light, half a pint spirits turpentine, half a pint good apple vinegar. Shake well before using. Good for sprains, ruts, or bruises. — Mrs. S. A Good Treatment for Croup. When the child is taken with a hoarse, tight cough, give it immediately from ten drops to half a teaspoon of hive or croup syrup, or if you have not these, use ipecac syrup, though this is less rapid in its effects. Put a mustard plaster on the wind- pipe, and let it redden the skin, but not blister. Put the feet in mustard-water as hot as they can bear it. Then wipe theni dry TO TAKE QUININE WITHOUT TASTENO IT. 493 and keep them covered warm. A child from three to six years old will require from ten drops to half a teaspoon of the syrup every half-hour till relieved. From six to twelve, give from a half teaspoon to a full teaspoon, according to the age of the patient. Croup requires very prompt treatment. If home treatment does not relieve, send immediately for a physician. — • Mrs. P. W. To Take Quinine without Tasting it. Put a little of the mucilage from slippery elm in a teaspoon. Drop the quinine on it, and put some mucilage on top. This will make the quinine slip down the throat without leaving any taste. — Mrs. tT. A. 8. Dressing for Blisters. The first dressing should be of coUard leaves, prepared thus . With a sharp knife carefully pare smooth all the stalk and vein- ing. Then scald and squeeze each one to a pleasant moisture, keeping them blood-warm until applied. Second dressing — pure lard or mutton suet spread evenly and thinly on a soft linen rag. — Mrs. 8. T. An Excellent and Simple Salve for Boils. Melt together, in equal parts, the white rosin that exudes from the common pine ti-ee and mutton suet. This makes a good plaster for the boil, both before and after it breaks. — Mrs. S. T. For Boils. Slippery elm flour wet with cold water, and put in a soft muslin bag, and applied to the boil till the inflammation sub- sides, is an admirable remedy. Then apply carbolic salve spread on a linen rag, which is a good di'essing for the boil, both before and after it breaks. — Mrs. 8. T. To Extinguish the Flames when the Clothing ha.s taken Fire. First, throw the person on the ground to prevent the upward 4d4 POE WEAK BACK — ^POISONS AND ANTIDOTKB. flames from being inhaled. Then quickly roll the person in a carpet hearth-rug or blanket ; if neither is at hand, use any woollen garment, such as a coat, overcoat, or cloak. Keep the blaze as much as possible from the face, wrapping the woollen garment first around the neck and shoulders. Jumping into bed and covering up with the bedclothes is also a good plan. For Weak Back. Two fcablespoonfuls finely powdered rosin, four tablespoonfula white sugar, whites of two eggs, one quart best whiskey. Dose, a tablespoonful three times a day, either before or after meals. Excellent also for colds or weak lungs ; will stop an ir- ritating cough. Taken half a teaspoonful at a time. — Mrs. G. Poisons and Antidotes. Acids — Sulphuric, Citric, Muriatic, Phosphoric, Oxalic, Citric, Tartaric, Acetic. — Give freely of magnesia or soap- water (half an ounce white soap to two quarts tepid water). Also very weak solutions of carbonate of soda or potassa may be used. Give demulcent drinks and milk-baths, cataplasms, antiphlogistics. Avoid lime-water. Alkalies — Caustic, Potassa, Soda, Lime, Strontia, Paryta, cmd tJieir Carbonates. — Give diluted vinegar in abundance, four ounces vinegar to one quart water. Citric or tartaric lemon- ade, whites of eggs with tepid water, milk, sweet-oil. Baths, lotions, fomentations. Arsenic. — Prompt emetic. Give freely of hydrated peroxide of iron ; dose, half an ounce, frequently repeated. If this is not at hand, give magnesia in large quantities of tepid water. Demulcent drinks, baths, and counter-irritants over the stomach to relieve spasms. Carbolic Acid. — Saccharated lime in water; also demulcent drinks. Chloral. — Keep the patient warm in bed, with hot blankets and hot water bottles, the bottles also to be applied over the POISONS AND ANTTOOTES. 4:9!i heart. A warm bath may be of advantage. If respiration threatens to fail, maintain it artificially, and apply galvanic hi ttery (induced current), one pole over pit of stomach and the other over lower cervical vertebrae. Chloroform. — Draw out the tongue, if retracted. Give plentj^ of air. Raise the body and lower the head, till the body is almost inverted. Maintain artificial respiration. Use the gal- vanic battery as above directed. Copper, Salts of. — Cause vomiting, and then give freely of whites of eggs and water, demulcent drinks, soothing clysters, lotions, fomentations. Avoid vinegar. Corrosive Sublimate. — First, cause vomiting, then give whites of eggs in water, four whites to one qiiart water. Milk, demulcent drinks, and gargles. Gases.- — The antidote for chlorine is to inhale ammonia. Asphyxia by other gases, treated by cold applications to the head, plenty of air, artificial respiration. Glass, in powder. — Farina or light food in abundance. Then an emetic, then milk and demulcent drinks. Iodine. — Starch- water containing albumen in large quantities, or starch-water alone. Lead, Salts of. — White of eggs, epsom salts, or sulphuric acid lemonade. (One drachm diluted acid to a quart sweetened water. ) Nitrate of Silver (lunar caustic). — Give salt water freely. Opium and Salts of Morphine. — Cause free vomiting by sulphate of zinc, sulphate of copper, and tartar emetic, and use the stomach-pump. Then administer one-sixteenth grain atro- pine, hypodermically, and repeat with caution till the pupils dilate. Also give strong coffee or tea. Keep the patient awake. If depression and drowsiness are extreme, bleeding may do the patient good. Phosphorus. — Emetic, then water with whites of eggs, mag- nesia in suspension, milk. Avoid oils. Prussia Acid. — Affusions of water over the cervical verte 496 HOTTSE-OLBANINO. brae Cause the gas from chlorine water to be inhaled. Q-ive from twenty to forty drops of Labbaraque's solution largely diluted, also coffee. Strychnine. — Cause vomiting. Give ether or chloroform by inhalation, and chloral internally. Insufflate the lungs. Tartar Emetic. — If there is vomiting, favor it by giving whites of eggs with water in large quantities, then give infu- sion of gall or oak bark. If vomiting is not free, use the stomach-pump. Venomous Sites y Serpents. — Apply a moderately tight liga- ture above the bite. Wash the wound freely with warm water to encourage bleeding, then cauterize thoroughly. Afterwards apply lint dipped in equal parts of olive-oil and spirits harts- horn. Internally give freely of alcoholic stimulants, with Kquid ammonia, largely diluted. Mabid Dogs. — Apply ligature as above described, wash the wound thoroughly with warm water, and cauterize immediately with nitric acid or lunar caustic, leaving no part of the wound untouched. HOUSE-CLEANING. Do not clean but one room at a time, as it is a bad plan to have the whole house in confusion at once. It is best to com- mence with the attic. Before beginning on your spring cleaning, remove the cur- tains, all the movable furniture, and the carpets. With a broom and dust-pan remove all dust from the floor. Then with a wall-brush thoroughly sweep and dust the ceiling and side-walla, window and door frames, pictures and chandeliers. Then go over the floor again, removing the dust that has fallen from the ceiling and walls. Then proceed to wash all the paint in the room. If it be white paint, use whiting or such other preparations as are recommended for the purpose in the snbse- ^ HOUSE-CLEAIONO. 497 quent pages. If it be varnished, or in imitation of oak or wal nut, wipe with a cloth dipped in milk-warm water. If the wood work in the room be of unvarnished walnut or oak, wipe it off first, and then oil it, rubbing in the oil well. Then with a soft flannel rag and a cake of sapolio clean every piece of marble in the room. Nexb wipe the mirrors carefully with a flannel rag, wrung out of warm water and dipped in a little whiting, or you may rub a little silver soap on the rag. The gilding must be merely dusted, as the least dampness or a drop of water will injure it. The windows (sash and all) must then be washed in soap and water, with a common brush such as is used for washing paint. A little soda dissolved in the water will improve the appearance of the windows. It is unnecessary to use such a quantity of soap and water as to splash everything around. After being washed, the windows should be polished with news- papers. Except in a general house-cleaning, windows may be cleaned by the directions given above for mirrors. The metal about the dooi'- knobs, tongs, etc., may be cleaned by electro- silicon, and the grates may be varnished with the black varnish kept for the purpose by dealers in grates, stoves, etc. Every chair and article of furniture should be cai^efully cleaned before being brought back into the room, and linen covers should be put on the chairs. If you are going to put down matting, do so before bringing back the first article of furniture. Some housekeepers, however, allow their matting to remain during the winter under their carpets. Spots on matting may be removed by being scoured with a cloth, dipped first in hot water and then in salt. This, however, will cause wet spots to appear on it in damp weather. After the spots are removed, scrub the matting with dry corn-meal and a coarse cloth. Sweep it over several times, till all the meal is removed. For persons who do not use matting in summer, a recipe is given later for beautifully coloring the floor with boiled linseed oil and burnt sienna. Where difierent woods are used alter 42 4:98 WHITEW ASH FOB OUTDOOK TJ8E. . nately in the floor, this oil answers better than revarnishiug the floor every spring. As soon as the carpets are taken up, have them nicely shaken, swept, and brushed on both sides. . Every spot should be carefully washed and wiped dry. The carpets should then be rolled ujj smoothly, with tobacco sprinkled between the folds, sewed up in coarse linen cloths, and put away till autumn. A cedar closet is an excellent place to keep carpets as well as other woollens. If you have no cedar closet, however, a cedar chest will serve to protect your woollen clothes against moths, and it is better to preserve them in this way than to sprinkle them with tobacco, which imparts an unpleasant scent to them. Whitewash for Outdoor Use. Take good quick-lime in lumps. Slack it with hot water, and while slacking add to what will make a pailful one pound tallow or other grease, free from dirt. It may be rancid, smoked, or otherwise unfit for kitchen use. When the violent slacking is over, stir thoroughly. All the water should be added before the slacking ceases, and the mix- ing togetlier should be thorough. Do not dilute with cold water. If well made, it will be very smooth and but little affected by rain. — Mrs. E. Indoor Whitewashing. We have recently seen recommended in a journal a fine and brilliant whitewash preparation of chalk, called " Paris White," and said to be admirable for whitewashing walls. It sells in paint stores at three cents per pound, retail. For every sixteen pounds Paris White, get half a pound white transparent glue. Cover the glue with cold water at night, and in the morning heat it, without scorching, till dissolved. Stir in the Paris White with hot water to give it a milky consistency. Then add and mix well the glue. Apply with a common lime whitewash brush. A single coating will do, except on very dingy walls. Almost as brilliant as " Ziuc White."— Jfrs. S. T. TO OIL FLOORS — TO WASH OAEPETS. 499 To Oil Floors. To one gallon boiled linseed oil add half a pound burni sienna. The druggist who sells these articles will mix them. If economy is necessary, instead of employing a painter to put it on, dip a large woollen rag into the mixture, and with this wipe over the floor. — Mrs. S. T. To Dye Floors a Pretty Color. Make a strong decoction of the inside bark of red oak. Set it a dark color with copperas. Have the floors well swept and cleaned of spots. Then with a cloth rub the dye in well, taking care to wipe up and down the floor, so as to prevent streaking. Let it dry, then wipe over with weak lye, and as soon as this dries ofi", rub with a waxed brush. — Mrs. Dr. P. C. To Clean Paint. Wring out a clean flannel, take up as much powdered whiting as will adhere to it, then rub the paint. Wash off* with clean water and rub dry with a soft cloth, and it will look new. Not for paint in imitation of oak. — 3frs. R. To Wash Oil-Cloth. Wash oil-cloths with salt water ; say, one pint salt dissolved . in a pailful water. When dry wipe over with a little nnillr and water. — Mrs. II . D. To Wash Oil- Cloth. Sweep it well. Wash with cold water, using a brush. Then wash with milk and wipe dry. Never use hot water. — Mrs. M. To Wash Carpets. Shake, beat, and sweep well. Tack firmly on the floor. Mix three quarts soft, cold water with one quart beef's gall. Wash with a flannel, rub oS" with a clean flannel, immediately aftei putting it on each strip of carpet. — Mrs. H. 500 TO KEMOVE INK FROM CAJIPBTS. Carpets should be washed in spots, with a brush or flannel, one tablespoonful ox-gall in one or two quarts water.. — Mrs. A. To Remove Ink from Carpets, Take up the ink with a spoon. Pour cold water on the stained spot, take up the water with a spoon, and repeat this process frequently. Then rub on a little oxalic acid and wash off immediately with cold water. Then wet with hartshorn. — ■ Mrs. M. To Clean Marble Slabs, etc. Sal soda, four ounces; powdered pumice-stone, two ounces; prepared chalk, two ounces. Mix well, add sufficient water, rub well on the marble, and then wash with soap and water. — Dr. E. A. G. SapoKo, rubbed on a flannel rag which has just been dipped in hot water and squeezed, is also good for cleaning marble. — Mrs. S. T. To Remove Grease from Wall Paper. Dip a flannel in spirits of wine and go carefully over the soiled places once or twice. — Mrs. H. To Clean Furniture. One-half pint linseed oil, one'half pint vinegar, one-half pint turpentine. Apply with a flannel rag, and then rub with a dry flannel. — Mrs. H. S. To Clean Varnished Furniture, Mahogany Especially. Wash the piece of furniture with warm water and soaj), and then rub dry ; afterwards take a flannel rag, and rub with the following mixture : equal proportions of vinegar, sweet-oil, and spirits of turpentine, in a bottle which must be shaken befor« using. — Mrs. McG. An Excellent Furniture Polish. Alcohol, three ounces; linseed oil, boiled, two ounces FUENITURE POLISH — TO CLEAN BRASSES, ETC. 501 oxalic acid, one drachm ; gum shellac, two drachms ; gum ben- zoin, two drachms ; rosin, two drachms. Dissolve the gums in the alcohol, and then add oil and oxalic acid. Apply with a woollen cloth.— i>r. E. A. G. Furniture Polish. One pint of alcohol, one pint of spirits of turpfentine, one and one-half pint of raw linseed oil, one ounce balsam fix-, one ounce ether. Cut the balsam with the alcohol, which will take about twelve hours. [That is to say, dilute the balsam with the alcohol.] Mix the oil with the turpentine in a separate vessel and add the alcohol, and last the ether. — Gr. O. W. To Clean Silver. There is nothing better for this purpose than Colgate's Silver Soap, and Robinson's Indexical Silver Soap, made in Boston. After the silver has been cleaned, according to the directions accompanying each package of the aforementioned kinds of soap, wash it in a pan of hot water in which a tablespoonful of ammonia has been poured. — Mrs. S. T. To Glean Silver. Make a paste of whiting and spirits of wine. Put it on with a soft cloth, then rub it off also with a soft cloth, and polish with chamois skin. — Jifrs. H. To Remove Egg Stains from Silver Spoons. Rub with salt, atid it will entirely remove the discoloration produced by eating a boiled egg with a silver spoon. Rubbing with salt will also remove the grayish streaks that collect on white tea-china by careless usage. — il/rs. 3f. G. G. To Clean Brasses, etc. Electro-silicon, manufactured by J. Seth Hopkins & Co., Baltimore, is the best article that can be procured for this pur- pose. The price is twenty-five cents per box, with full direc- 502 FOR THE KITCHEN. tions for use. It may be procured of any druggist. If not convenient to get it, use powdered brick-dust. — Mrs. S. T. For the Kitchen. Sapolio, manufactured by Enoch Morgan & Sons, should be in every kitchen. It is invaluable for cleaning tins, iron-ware, knobs, and is so neat a preparation that it does not blacken the han Is. The Dover Egg -Beater Is indispensable to housekeepers. It froths eggs in less than a fourth of the time a spoon or an ordinary egg-beater requires to froth them.— Jfrs. S. T. To Remove Rust from Knives or any Steel. Rub very hard with a piece of wash leather, dipped in powdered charcoal, moistened with spirits of wine. Rub oflf quickly, wash in hot water-, and renew as may be necessary. — Mrs. K. To Glean Knives, Tins, etc. Crystal Kitchen Soap, manufactured by Eastman & Brooke, Philadelphia, is excellent for tliis purpose, being so neat a compound that the knives and coflee-pot, as well as the tins used in the preparation of breakfast, may be quickly cleaned at the table while the tea-cliiua is being washed. When not convenient to obtain the Crystal Kitchen Soap, knives may be cleaned' with ashes either of coal or wood. — Mrs. S. T. To Whiten the Ivory on the Handles of Knives. The ivory handles of knives sometimes become yellow from being allowed to remain in dish-water. Rub them with sand- papev till white. If the blades have become rusty from cax*eless usage, rub them also with sandpaper and they will look as nice as new. — Mrs. S. T, mixruite fob shading glass — eemedy fob losd aitts. 503 Mixture for Shading Glass. Spanisli whiting, one pound ; white glue, one-quarter pound ; litharge, one ounce ; alum, one ounce. Boil the glue and alum in a sufficient quantity of water. Let it cool, then add the whiting and litharge. Stir well and use at once. It may be washed or scraped off, if desired. — Dr. E. A. C. Cement for Rubber and Glass. Pulverized gum shellac in ten times its weight of strong spirits hartshorn. — Dr. E. A. G. To Destroy Bedbugs. Dissolve one ounce corrosive sublimate in one pint strong ^pirits. Put it on the bedsteads with a feather, and it will de- stroy the bugs and their eggs also. — Mrs. Dr. P. G. Bedbug Poison. Alcohol, two and a half pints ; camphor, one ounce ; spirits tur- pentine, one ounce ; corrosive sublimate, half an ounce. Mix and dissolve. If the scent is not objectionable, two ounces com- mercial carbolic acid will greatly improve the above. — Dr. M. A. G. To Destroy Bugs, Ants, etc. Dissolve two pounds alum in three quarts boiling water. Apply boiling hot with a brush. Add alum to whitewash for store-rooms, pantries, and closets. lb is well to pound alum fine and sprinkle it about beds infested with bugs. — Mrs. S. T. Remedy for Red Ants. Kerosene oil is a sure remedy for red ants. Place small blocks under a sugar barrel, so as not to let the oil touch the. barrel. — Mrs. JT. W. Cayenne pepper will keep the store-room and pantry free from ants and cockroaches. — Mrs. /S. D, 504 remedy foe mosquitoes ok blood-suceing estseots. Remedy for Mosquitoes or other Blood-sucking Insects, Uncork a bottle of oil of pennyroyal, and it will drive them away, nor will: they return so long as the scent of it is in the room. — Mrs. S. D. For the stings of insects, wasps, hornets, bees, etc. Apply to the place soda, hartshorn, or arnica. Rats. Mix^ a little powdered potash with meal and throw it into the rat-hoies and it will not fail to drive the rats away. If a mouse enters into any part of your dwelling, saturate a rag with cayenne in solution and stuff it into his hole. — Mrs. S. J). Concentrated Lye Soap. All fat and grease from the kitchen should be carefully saved, and should be made into soap before accumulating and becoming offensive. Boil for six hours ten gallons of lye made of green wood ashes. Then add eight or ten pounds of grease, and continue to boil it. If thick or ropy, add more lye till the grease is absorbed. This is ascertained by dropping a spoonful in a glass of water, and if grease remains it will show on the water. If hard soap is desired, jjut one quart of salt in half-gallon of hot water. Stir till dissolved and pour into the boiling soap. Boil twenty minutes, stirring continually. Remove from the fire, and when cold cut in cakes and dry. A box of concen- trated lye may be used instead of salt, as it will obviate the necessity of using more dripped lye to consume the grease. — Mrs. P. W. A Washing Mixture. Mix and boil twenty minutes one gallon soft soap ; half a gallon of weak boiled lye ; four ounces sal soda ; half a gill of spirits turpentine. Soak the clothes overnight in milk-warm water. ]n the morning, rinse and wring them. To every gal- FOE OLEAITINO CLOTHES — TO WASH BLACK CASHMERE. 505 Ion cold water add one pint of the above mixture. Stir it well in the water. Open the clothes and boil fifteen or twenty min- utes ; rinse out of those suds. If the articles are not thoroughly cleansed, rub a little of the mixture on the soiled places, and the result will be satisfactory. — Mrs. Dr. E. RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS, ETC. For Cleaning Clothes. Castile soap, one ounce; aqua ammonia (34), a quarter-pound; sulphur ether, one ounce ; glycerine, one ounce ; spirits wine, one ounce. Shave the soap into thin pieces, dissolve it in two quarts rain (or any other soft water). Then add the other ingredients. Rub the soiled spots with a sponge or piece of flannel and expose to the air. — Mrs. S. Soap to Remove Grease from Cloth. Detersive soap, three pounds ; alcohol, two pints ; oxalic acid, half an ounce ; essential oil to flavor. First bring the alcohol to a boil, then gradually add the soap (pared in thin shavings) and stir constantly. Then add the acid and oil, pour into moulds while hot, and let it cool. You may, of course, make it in smaller quantities, observing the same relative pro- portions. — Dr. E. A. C. To Remove Spots from Cloth. Aqua ammonia, two ounces ; alcohol, two ounces ; spirits cam- phor, one ounce ; transparent soap, one ounce ; rain-water, one quart. — Mr. E. C, Jr. To Wash Black Cashmere. Wash in hot suds, with a little borax in the water. Rinse in bluing water, and iron very damp. 43 506 TO RE8T<3RE THE PILB OF VELVET. To Restoke the Pile of Velvet. Heat a large flat-iron, place it in a pan, and lay on it a \i? et cloth. The steam will rise rapidly. Hold the right side of the velvet over it. If this does not restore the pile, wet it on the wrong side. Have a smooth flat-iron very hot. Set it on the edge of the table, upright. If it is a narrow piece of velvet, it may be easily ironed by passing the wet side against the iron. If a large piece, have some one to hold the botton of the iron upwards while the wet side of the velvet is passed over it. — Mrs. S. T. To Restore old Black Silk. Pour one pint boiling water on two tablespoonfuls gum arabic. When a little cooled, add one teaspoonful spirits turpentine and the same of spirits ammonia. With a large sponge wipe the silk on both sides with this mixt^^re. Then lay the silk on an ironing-table, place over it a thin piece of colored rice cambric, and iron it very hard with a hot iron. This makes old silk look like new. — Mrs. S. T. To Freshen old Black Silk. Boil one ounce crushed soap bark in one quart water till re- duced to one pint. Strain it ; sponge the material with the liquid, and while wet iron on the wrong side. Good for black woollens also. — Mrs. M. E. L. W. To Renew Black Crape Veils. Wring two large towels out of water. Then put the veil (folded across the middle, lengthways) on the lower towel ; spread the other on top and roll the veil, when between, in a small tight roll. Let it stand an hour, or till it is damp through. Take it out and air it a little before it dries. Fold it then in smooth squares, put it in a large book, such as an atlas, put heavy weights on it, and let it ; stand an hour or two. — Mr». M. c. a TO SET OOLOES — FOR EEMOVENG FEUIT OE INK STAINS. 507 To Set Colors. Wash in strong salt or alum water and rinse in water in which Irish potatoes have been sliced and boiled, to stiffen. A strong tea of hay or fodder preserves the color of brown linen. One spoonful gall to a gallon of water will set the colors of almost any goods. A teaspoonful sugar of lead in a gallon cold water (some say a tablespoonful in a quart soft water) will set colors. Let the material soak in it an hour. A teacup of lye in a pail of water will improve black calicoes. To Restore Colors that have been taken out. Rub the spots with hartshorn and place in the sun till dry. To Keep Blue Calicoes Bright and Fresh. The first time they are washed, put them in water with a cupful spirits of turpentine to each pail of water. This will set the color, and they will always look well. Mildew. Moisten the mildewed spot with clear water, then rub over it a thick coating of castile soap. Scrape chalk with the soap, mixing and rubbing with the end of the finger. Then wash it ofi*. Sometimes one coating suffices, but generally several are re- quired. Labaraque Solution WUl remove mildew, ink, or almost any fruit stain from cloth. The solution should be washed off soon after applying, as it may injure the cloth — Dr. E. A. C. To Prevent Fruit Stains from being Permanent. Wet the stained spot with whiskey before sending it to wash, and there will be no sign of it when the article comes in. For Removing Fruit or Ink Stains. Two drachms chloride of lime, two drachms acetic acid, onfl and a half ounce water. Mix well — Dr. M. A. C. 508 iron bust — mxsoellaneotjs recipes. Ikon Rust. Salts of lemon applied to the place and exposed to the sun will remove all iron rust in linen, etc. MISCELLANEOUS RECIPES. Ammonia. No housekeeper should be without a bottle of spirits of am- monia, for, besides its medical value, it is highly useful for household purposes. It is nearly as useful as soap, and its cheapness brings it in the reach of all. Put a teaspoonful immonia in a quart of warm soapsuds, dip in a flannel cloth, wipe off the dust and fly-specks, and see how much scrubbing it will save you. For washing windows and mirrors, it is very desirable. A few drops on a piece of paper will take off every spot or finger- mark on the glass. It cleanses and brightens silver wonderfully. Dip your forks, spoons, etc., in a pint of suds, mixed with a teaspoonful spirits ammonia. Then rub with a brush and polish with chamois skin. It will take grease spots from every fabric. Put on the ammonia nearly clear. Lay blotting paper on the place, and press a hot flat-iron on it a few moments. A few drops of it will clean and whiten laces, also muslins. It is highly useful and refreshing at the toilet-table. A few drops in the bath will remove all offensive perspiration and glossiness (if the skin is oily). Nothing is better for cleansing the hair from dust and dandruff. A teaspoonful in a pint of water will cleanse the dirtiest brushes. Shake the brushes through the water, and when they look white, rinse them in water and put them in the simshine or a warm place to dry. For medicinal purposes ammonia is almost unrivalled BOKAX — BLACK INK. 609 Inialing it will often cure headache and catarrhal cold. Ten drops aromatic spirits of ammonia in a wine-glass of water is excellent for heartburn or dyspepsia. The ordinary spirits of ammonia may be used also for the purpose, but it is not so palatable. Ammonia is also good for vegetation; If you desire roses, fuschias, geraniums, etc., to become more flourishing, add five or six di'ops ammonia to every pint of lukewarm water you give them. Do not repeat this more than once in five or six days, lest you should stimulate them too highly. Be sure to keep a large bottle of ammonia in the bouse, and use a glass stopper for it, as it is very evanescent and is injuri- ous to corks. [The above remai-ks on the usefulness of ammonia were fur- nished and endorsed by Mrs. A. D., of Virginia.] BOBAX. It is very desirable to keep borax in the house. Its efiect is to soften the hardest water, and it is excellent for cleansing the hair. Some washerwomen use borax for a washing powder, instead of soda, in the proportion of a handful of borax powder to ten gallons boiling water, and they save in soap nearly half, whilst the borax, being a neutral salt, does not injure the tex- ture of the linen. — Mrs. S. T. Red Ink. Bicarb, potash, half an ounce ; cochineal, half an ounce ; bi- taii^t. potash, half an ounce ; powdered alum, half an ounce ; p^^re rain-water, four ounces. Mix, and add ten drops creo- Bote.— Z)r. E. A. C. Black Ink. Extract logwood (pulv.), two ounces; hot rainwater, one gallon. Simmer over water-bath one hour, till logwood is dis- solved. Put into a bottle the foUowing : bichromate potass., 610 COMMON BOITLE WAX — BAKING POWDl^ES. one hundred grains; prus. of potass., forty grains; warm rain- water, four ounces. Shake till dissolved, put into the logwood solution, stir well together, strain through flannel, and, when cold, add corrosive sublimate, ten grains ; warm rain-water, one ounce. Dissolve thoroughly, put with the above, and add pure carbolic acid crys., one drachm. This makes the best black ink in the vorld, at a cost of about ten cents a gallon. ^- JDt. e. a. g Common Bottle Wax. Rosin, eighteen ounces ; shellac, one ounce ; beeswax, two ounces. Melt together and color to suit the fancy. — Dr. JE. A. C. Grafting Wax. Rosin, two pounds ; beeswax, one pound ; tallow, one pound. Melt together, pour into a tub of cold water, and work with the hands till pliable. — Dr. E. A. C. Liquid Glue. Acetic acid, one ounce ; water, half an ounce ; glue, two ounces; gum tragacanth, one ounce. Mix and dissolve. — Dr. E. A. a Shoe Blacking {equal to Masori's). Ivory black, twelve ounces ; molasses, four ounces ; sperm- oil, one ounce ; oil of vitriol, by weight, two drachms ; vinegar, one pint. Mix the black, molasses, and oil, and add the vine- gar gradually, stirring all the time. Then add the oil of vit- riol very carefully, stirring constantly, till effervescence ceases. —Dr. E. A. a Liquid Blacking. Ivory black, in fine powder, one pound ; molasses, twelve ounces ; sweet-oil, two ounces ; b^er and vinegar, two pints of each. Mix thoroughly together. — Dr. E. A. C. What Most of the Baking Powders are Composed of. {One of the Best.) Cream tartar, twelve and one-quarter ounces ; bicarb, soda 10 DKT HERBS — COLD CKEAM. 511 (Eng)., six and one-half ounces ; tartaric acid, one and one- third ounces ; carbonate of ammoriia, four-fifths of an ounce ; good wheat flour, four ounces. Mix thoroughly, and pass through a fine sieve. — Dr. E. A. C. To Dry Herbs. Gather on a dry day, just before they flower. Put them in an oven, and when dry take them out, pick off the leaves, i>at in bottles, cover tightly, and keep in a dry place. — Mrs. JR. To Keep Weevil out of Wheat. Put the wheat in barrels, smooth it, and sprinkle a layer of salt over the top. Keep the barrels well covered by tying cloths over them. A sure preventive. — Mrs. Dr. P. C. Fertilizer for Strawberries. Nitrate of potash, one pound ; glauber salts, one pound ; sal soda, one pound; nitrate of ammonia, one-quarter pound. Dissolve the above in forty gallons of water, one-third to be applied when the leaves begin to appear, one-third ten days later, and the rest when the vines begin to bloom. This quan- tity is for forty feet square. — 3Irs. R. Red Lip Salve. Oil of sweet almonds, two ounces ; pure olive-oil, six ounces ; spermaceti, one and one-half ounce ; white wax, one ounce. Color with carmine, and perfume with oil of roses. — Dr. E. A. C. Lotion for Chaps. Borax, two drachms ; strong rose-water, twelve ounces ; glycerine, three ounces ; mucilage of quince seed, ten drachms. Mix.— Z>r. E. A. C. Cold Cream. Rose-water, half an ounce; oil of sweet almonds, half an ounce; pure olive-oil, two ounces; spermaceti, half an ounce; 512 OAMPHOK ICE — FOB THE TEETH. white wax, one drachm. Melt sperm and wax with the oil by means of water-bath. Then add the rose-water, and stir till cool. When nearly cool, add oil of roses or any other perfume desired.— i>r. E. A. C. Camphor Ice. White wax, two ounces; spermaceti, two ounces and two drachms; camphor, six drachms. Melt, and add olive-oil, five ounces and five drachms ; glycerine, three drachms. Make into eighteen cakes. — Z^r. E. A. C Camphor Salve for Chapped Lips, Hands, etc. Spermaceti, two drachms ; white wax, two drachms ; pul- verized camphor, two drachms ; washed lard, half an ounce ; pure olive-oil, half an ounce. Melt in water-bath, and stii with it, while cooling, two drachms glycerine. Note. — This is excellent, will relieve almost instantly, and will cure in a few applications. — Dr. E. A. G. Tooth Powder. Prepared chalk, two pounds ; powdered orris-root, two pounds ; powdered white castile soap, quarter of a pound ; powdered white sugar, quarter of a pound ; powdered pumice- stone, half an ounce ; powdered carmine, half an ounce ; oil of lemon, half an ounce ; oil of lavender, half an ounce. Powder the carmine as fine as possible ; then add to it the pumice-stone, then the sugar, then the soap, orris, and chalk in succession. Then add the flavoring drop by drop, mixing it thoroughly with all the ingredients. Sift through the finest apothecaries' sieve. —Dr. E. A. a Ff ' the Teeth. Van Buskirk's Sozodont, manufactured by Hall & Ruckel, ^. Y., is all that it claims to be. I have known it tried ter years consecutively with the happiest results. — Mrs. S. T. ohaecoal tooth powdeb — shampoo liquob. 513 Charcoal Tooth Powder. Powdered charcoal, six ounces ; gum myrrh, one ounce ; pale Peruvian bark, one ounce. Mix thoroughly. — Dr. E. A. C. Hair-Oil. Pure olive-oil, six ounces ; perfumed with oil of jessamine. — Z>r. E. A. C. Hair- Oil, Castor-oil, ten ounces ; pure alcohol, six ounces. Perfume with oil of bergamot or any other perfume preferred. — Dr. E. A. a Hair Tonic. Glycerine, one and a half ounces ; tincture cantharides (95 per cent.), half an ounce ; sulph. quinine, twenty grains ; alco- hol, four ounces. Mix together ; perfume with oil of roses. — Dr. E. A. a Another Hair Tonic, Claimed to restore falling out hair, when baldness is not hered- itary. Tincture of cantharides (officinal), one ounce; glycerine, one and a half ounce ; rose-water, three and a half ounces. — Dr. E. A. a Hair Dye, No. 1. Pyrogallic acid, one drachm; distilled water, three .ounces. Dissolve.— i)r. E. A. C. No. 2. Nitrate of silver (crystals), one drachm ; aqua ammonia, strong, two drachms ; distilled water, six drachms. Mix. — Dr. E. A. a Hair Restorative. Sugar of lead (chemically pure), one drachm ; milk of sulphur, two drachms ; rose-water, four ounces ; glycerine, one ounce. Mix.— -Dr. E. A. a Shampoo Liquor. Bay rum, three quarts ; tincture cantharides (officinal), one 22* 514 KOSJ; BANDOLINE TO REMOVE BLOOD STAINS. and a half ounces ; carb. ammonia, half an ounce ; salts of tartar, one ounce. Mix. Thoroughly cleanse the hair with clean water after using. — Dr. E. A. G. Rose Bandoline. Gum tragacanth, six ounces ; rose-water, one gallon ; otto of roses, half an ounce. Steep the gum in the water a day or two. Agitate frequently while forming into a gelatinous mass. After standing forty-eight hours, strain through a clean, coarse linen cloth. Again let it stand a few days, and then strain a second time. When the consistency is uniform, add the otto of roses, and color with carmine. — Dr. E. A.. C. Almond Bandoline Is made as the above, except that no coloring is used, and it iss scented with quarter of an ounce of oil of bitter almonds instead of rose. — Dr. E. A. C. To Clean the Hair and Hair-Bkushes and Combs. Dissolve one ounce borax and half an ounce camphor in a quart boiling water. For cleaning combs and brushes use two teaspoonfuls supercarbonate soda dissolved in half a pint boil- ing water, or else use one teaspoonful hartshorn dissolved in a little water. — Mrs. H. To Remove Dandruff. Wash the hair thoroughly in rain-water with a good deal of borax dissolved in it. — Mrs. C. C To Remove Blood Stains, Make a thin paste of starch and water. Spread over the stain. When dry, brush the starch oif and the stain is gone. Two or three applications will remove the worst stains. — Mrs. D. INDEX. BREAD. PAOB Batter bread 56 " "2d recipe 57 " " 3d " 57 Brown bread 40 Biscuit, beaten 42 " " 2d recipe 42 " " cream 42 " " French 41 " " excellent light 43 " " Ught 43 " " soda 42 " " thick 43 " " thin or crackers .. . 43 Box bread 40 Bunns 39 Cakes, Virginia ash 61 " batter 55 " " 2d recipe 55 " " made of stale bread 55 " " cheap recipe 56 " old Virginia batter cakes . . 55 " " " " 2d 56 Cakes, Boston cream 53 " breakfast 50 " buckwheat 51 " " 2d recipe 52 " " 3d " 52 " " 4th " 52 " buttermilk 54 " com 58 " cream 52 ," 2d 53 " " 3d 53 " farina 54 " flannel 51 " " 2d method 51 " 3d " 51 Indian griddle 56 " Madison 50 " orange 50 " rice 54 " 80ur milk 54 " velvet 50 Corn-bread, plain 61 " " light 59 Crackers, Hnntsville .' 44 " soda 43 " water 44 Cracklin-bread 60 Egg-bread 60 " " old-fashioned 59 " soft 59 Family bread 29 Graham bread 40 Grit or hominy bread 58 " " " 2d recipe... 58 Henrietta bread 45 Indian " 60 Lapland " 45 " " plain recipe 45 New bread 45 Leaven 27 Light bread , 31 Jenny Lind bread 46 Loaf, cottage 39 Loaf bread 29 " " old Virginia 29 " " 3d method 30 Lunch bread 46 Lunn, quick Sallie 36 " Same2d -. 34 " 3d 35 " 4th 35 " 5th 35 Old maids 39 Muffins 36 2d 37 3d 38 bread — 38 corn 57 cream 38 white egg 38 Parker House 37 salt sulphur 36 soda 38 superior 37 sweet spring. 36 Mush bread : 59 Pockets 34 Pone, St. Nicholas 58 Potato bread 89 516 INDEX. PAOR Puffs, breakfast 46 " nun's 44 Rice bread 60 Rolls, hot or cold loaf bread 31 " French 31 3d 3i " " or twist 32 " pocket-book 33 " velvet 33 Rusks 40 " egg 41 ' German 41 Bait risen bread 47 " 2d 47 Turnovers 33 Twist 34 Wafers 44 Wafiaes 47 " 2d 48 " 3d 48 " corn meal 57 " mush 49 ' ' rice 49 " "2d..... 49 " superior rice 49 " soda 48 " another recipe 48 Yeast 25 " alum 27 " another recipe 26 " Irish potato 26 " that never fails 26 COFFEE, TEA AND CHOCOLATE. Caf 6 au lait 63 Coffee, to make 62 " 3d 63 boiled 61 dripped or filtered 63 - " 2d 63 to toast 61 Broma 65 Chocolate 65 Cocoa 65 Black tea 64 2d 64 63 3d 64 a good cup of 64 64 Green Iced MILK AND BUTTER. Butter, to secure nice for the table in mater 67 Butter, putting ip 67 Clabber 67 Cottage cheese 68 SOUP. Asparagus soup . Beef 2d. 2d. Beef's head, to prepare as stock for soup Calf's head soup " 2d " 3d " 4th " 5th " " " brown Clam soup ''2d Chicken soup " 2d Crab " Giblet Gumbo Okra Oxtail Oyster Pea Potato 2d. 2d.'. "2d " 3d......... " economical. " puree of . . . . green 2d, 2d Terrapin soup, mock Turtle " " 2d " 3d " " mock Tomato " " 2d " " clear Veal " roast, and chicken bone soup "Vegetable soup " " fine , S3 83 74 74 74 75 75 76 76 77 77 72 73 78 79 73 74 79 80 80 79 78 69 70 70 69 70 83 84 84 84 84 72 71 71 83 83 S3 79 81 80 OYSTERS AND OTHER SHELL FISH. Clam or oyster fritters 90 INDBZ. 617 FAQS Crabs, to cook 94 " deviUed ^ " 2d 94 " hard, to devil 95 Crab stew 94 " soft 95 Lobster curry 95 Teirapin 96 " or turtle in batter 96 " " steaks 96 " " Btew 96 Turtles, to cook 96 " stewed. 96 Oysters, broiled 90 " to cook 86 " " 89 " devilled 88 » " 88 " fritters 89 " 89 " to fry 89 " fried 89 " 2d 90 " tofry 90 " 2d 90 " to keep alive and fatten. 94 » pat6s 92 " pie 92 " " 2d 92 " pickled 91 " " 2d 91 " " 3d 92 " raw 93 " to roast 91 " sausage 93 " steamed 90 " shortcake 93 " scalloped 86 " " 2d 87 3d 87 " " 4th. 88 FISH. A la crSme 98 Cat fish. 99 " " or hog fish 99 Cod fish balls 104 " " boiled 104 " " salt, to dress 105 " " Nantucket 105 Chowder 99 Chowder, 2d 100 Drum or sturgeon 104 Grerman fish stew 107 Halibut 98 " 2d ..:.... 98 PAOB Mackerel, boiled 105 tobroU 105 " salt, to cook 106 Perch, to fry 104 Rock fish, baked 101 Rock, to boU 101 " boiled, 2d 101 " pickled 102 " to stew 101 Shad, baked 102 " to barbecue 103 " " broil 102 " " fry 102 " potted 103 " to roast 102 Salmon, to bake, to boil and steak 106 to pickle 107 Sheep's head, tc bake 100 " or rock, to boU 100 to bake, 2d 100 " " 3d ■. 101 " boUed 100 Sturgeon, baked 104 " cutlet 103 " scolloped 103 Trout, tofry 104 GAME. Duck, wild Ill " "to cook for breakfast . Ill Fowl " " roast in a stove 110 Goose " Ill " 2d Ill Partridges, to broil 112 " and pheasants, to cook 112 ' ' to roast 112 Pigeon, to broil 112 ". pie 113 " to stew 113 Rabbit, barbecue 109 " roast 109 " stewed 109 " 2d 109 Reed birds, to dress 113 Sora, ortolans and other small birds, to cook 113 Sora, ortolans and other small birds, to cook 114 Sora, ortolans, robins and other 114 small birds, to cook Squirrel, to barbecue 108 Turkey, wild 110 " " simple way of pre- paring 110 Venison, haunch 108 « " of 107 518 INDEX. Venison, stewed .... 108 " " 2d 108 MEATS. Backbone or chine, to cook 120 pie 120 Bacon, to cure 125 " curing 125 " fried 130 " and greens 129 " shoulder of 129 Chine, to dress 121 " roast 121 Ham, baked 127 " 2d 128 " or tongue, bake 127 " broUed 129 " of pork, to cook . 121 " for curing 125 " Virginia mode of curing. . 124 " to boil 126 " " " 2d 127 ." weighing 10 lbs 126 fried 129 " an improvement to 126 " relish 131 " spiced 129 " stuffed and baked 128 " to stuff, fresh cured 128 " toast 131 " 2d 131 Jowl and turnip salad 130 Lard, to cure 1 24 Leg of pi irk stuffed 121 Pickled pork, equal to fresh 130 Pork roj^al 1 22 " steak 119 Sausage meat 122 " " excellent recipe 1^2 ' ' seasoning for 122 Salt pork, how to cook .... 131 Spate ribs 1 19 " pork 119 "3d 119 " 4th 119 " " grisken and short ribs, to cook 120 Souse cheese 123 " to make from hogs' feet . . . 123 Sweetbread of hog 123 Tongue or ham, potted 131 Barbecue shoat 132 Forequarter of shoat to roast 132 Head of shoat 1 34 " " " to stew 135 " "pigfcohash 135 rXQB Head and jowl of pig to stew, .... 134 Jowl of shoat 133 Roast pig 133 " shoat 132 BEEF AND VEAL. A-la mode 140 " 2d 140 " 3d 141 Boiled beef and turnips 141 Brine for beef 154 Brains, croquettes 151 " to dress 150 " fry 150 " " 150 " "stew 150 Collaps, beef 146 Collar 142 Cow heel 153 " " fried 153 Corned beef 154 " 2d 156 " 3d 156 " " and tongues 155 " " or pork 1.55 " round, to cook 158 " beef, how to cook 159 " " tongue, to cook 158 Cure ' ' for drying 1 59 " ham 160 Daube Froide 163 Dry beef and tongue 160 French dish 153 Frizzled beef 144 Fricasseed beef 145 Gravy brown 152 " for roast beef 152 Heel of beef to fry 153 Hunter's beef or spiced round. ... 156 " " " " 2d. 157 Heartof " 147 Kidneys, broiled 148 fried 148 " 2d 148 " grilled... 148 " stewed 147 " 2d 147 Liver 149 " fried 149 " to fry 149 " to fry with onions 149 " dried for relish 149 Ox-heart, to roast 147 Roast beef , 138 " " 2d. 139 Rib roast of beef 189 INDBX. 519 PAOB Etound of beef, to spice 157 Rump " " to stew. 145 Steak, broiled 142 2d 143 " how to cook 143 " fried 144 " to fry 144 " fried with onions 143 Stew, Lebanon 14(5 Sausage, beef 152 " bologna. 152 Smoked beef 159 Spiced " 157 Tongue k la terrapin 146 " toast 147 " to stew 140 " to pickle 155 Tripe 151 " 2d 151 " to fry 152 " " prepare 151 Calves' brains 167 Cake, of veaL 164 Chops, veal 161 Cutlets, veai 162 " 3d 162 "• 3d 162 Cold veal, dressed with white sauce 163 Daub veal 167 Feet, calf's, dressed as terrapins.. 165 Head, calf's .167 to bake 167 Liver, bewitched ■ 166 " broiled 165 " to fry 106 " 2d 166 " simple way of cooking ... . 166 Loaf, veal 163 " 2d •.... 164 Lorn of veal, stewed ' 160 Minced " 163 Roast " 161 Steak " 161 Sweetbreads 165 2d 165 » " 3d. 165 MUTTON AND LAMB. Broiled 170 Chops, mutton 172 " 2d 172 " 3d 173 '• " broiled 173 Corned " 171 Leg Df mutton, boiled. 170 Leg of idutton, boiled, 2d 170 " "■ roast 169 Roast mutton 169 Saddle of mutton, to cook 171 " 171 iced 171 " " to roast 170 Shoulder " corned , 173 Slices, grilled 174 Stew 173 " 2d 173 Tongues, sheep 174 Lamb's head 175 " " to fricassee 175 Roast lamb 174 Shoulder of lamb, to grill 174 Decorations and garnishes for cold meat and salads 175 POULTRY. Chickens 183 " to boil 184 " broU 187 " " dress with tomatoes. 186 " "fricassee 187 ". fried 186 " " 2d 186 " pie 187 " 2d 188 " pudding 188 2d 188 " " with potatoes.. 188 " to roast 184 " smothered 185 " to steam 184 " " ste-w 185 " " " ia5 Ducks, young, to prepare 190 " to stew 190 Goose, devilled 189 ' ' to roast 189 Turkey, boiled 180 2d 180 " boned 181 " devilled 181 " hash 181 Turkey, meat jelly for 183 " roast 178 " " 2d .178 " " 3d 179 " " with truffles 179 " to steam ..ISO SALADS. Celery salad 186 Chicken " I9i 520 INDEX. PAGE Chicken salad, 2d 196 " 3d 195 " " 4th 196 " for 35 people 195 Fish salad 192 Irish potato salad 198 Lettuce salad 198 dressed 200 " 200 Lf bster salad 192 Oyster " 191 Potato " 197 " 2d 198 Salmon salad, and lobster 191 Slaw 199 " cold 199 " " 2d 199 Terrapin salad 193 Tomato " 197 Turnip " 197 Turkey " 193 " 2d 193 " " 3d 194 Veal and potato salad 197 SAUCES. Anchovy sauce 202 Apple " 204 Cod's head" for 201 Fish " 200 " 2d 201 " 3d 202 " "or sauce for salad. 200 Dutch " for fish 201 Horseradish sauce 202 Maitre d'Hote sauce 202 Mint sauce 204 Mushroom sauce 203 " 203, Nasturtium " 2' Onion " 204 Pepper vinegar 203 Tomato sauce 203 SAUCES ESPECIALLY SUITA- BLE FOR FOWLS. Asparagus sauce 205 Celery " 205 Cranberry " 206 Drawn butter 205 " " 2d 206 " " 3d 206 PAOB Egg sauce 205 Mushroom sauce 206 Oyster " 205 Sauce for boiled poultry 205 White sauce 204 SALAD DRESSING. Cabbage dressing 208 Celery dressing 211 2d 211 Chicken salad dressing 208 Cold slaw " 210 Lettuce " 208 " 2d 210 Sana Mayonnaise. 209 Salad dressing 207 " 2d 207 " 3d 207 " 4th 208 " 5th 210 BRUNSWICK STEWS, GUMBO, SIDE DISHES. Apples, fried , . . 231 " spiced 232 Bacon fraize 227 Beef cakes 226 Beefsteak and potatoes 226 Breakfast dish 221 " " 2d 222 Broth, Scotch 216 Cassa roUs , 221 Calf's head pudding 223 Cold chicken, devilled 225 " with vinegar 225 Croquettes 217 2d 217 3d 218 " 4th 218 Chicken croquettes 217 Croquettes balls 218 '!_->, potato ^ ., Pia- "" " sausage 219 2d 219 meat 217 Crumb pie , 224 Dried apples, peaches, quinces and pears, to stew 231 Fish and potatoes 226 Forcemeat balls 219 Fondee 230 Gibletpie fSK INDEX. 521 PAOB Gximbo 213 " 2d 213 " 3d 213 " filet a la Creole 214 Haggis 225 Hash 220 " baked 223 Hominy, to boil 228 2d 239 " croquettes 22S " fried 229 Hotch potch 210 Liver pudding 223 Loaf, meat 216 Macaroni 227 2d 227 3d 227 " Italian method 227 Mince, with bread crumbs 219 " " potatoes 220 Mushrooms, broiled 230 " to stew 230 " " fry or broil.. 229 " and sweetbread pates 229 Mutton, hashed 215 " " 2d 215 3d..... 215 Nice pie 223 Pig's head pudding 223 Potato pie 223 "2d 223 Pot pouri 220 Prunes, stewed 232 Ragout souse 221 Rice and egg pates 231 Sandwiches 222 " 2d 222 Squab pie 225 Side dish 216 Stew, black 216 Stew, Brunswick 211 Stew " 2d 212 " " 3d 212 " " 4th 212 Terrapin, mock 221 Tongue and prunes 231 Veal pates 214 Welsh rarebit 231 EGGS. A-la-creme 237 Boiled eggs 233 " " soft 333 Baked for dinner 237 Egg cups, breakfast dish 233 *' for breakfast 233 PAOB Egg with toast 236 H am and eggs 236 " 6gg pudding 237 Omelette 234 2d 234 3d 234 4th 234 " cheese 235 German 235 ham 235 " mock 235 " souffle 235 Pie, egg 237 Poached eggs 236 Rumble " 236 Scrambled eggs 233 ' ' ' ' 233 Stuffed !'.'.'.*.'..' .' .' * ".". !!."'.! 237 VEGETABLES. Artichokes, burr 249 Asparagus, to cook 238 2d 239 Beans, lima, to boil 245 2d 245 3d 254 Beets, to boil 239 Cabbage, with bacon, to boU. 251 " boiled without bacon. . . 251 fi-ied 252 " pudding 251 2d 251 Cauliflower 252 Celery 240 Corn fritters 242 " " 2d 243 " " for breakfast 243 " green, to boil 241 " pudding 242 " 2d 242 ' ' put in brine 254 Cucumbers, to dress raw 246 Cucumbers, to fry 246 Cj'mlins, with bacon 240 " to fry 241 fritters 241 " pudding 241 " or squash to stew 240 Egg-plant, to bake 249 '^ " to fry 249 " " pudding 249 " " to stew 248 Okra 246 Onions, to bake , 239 "cook 239 " " dress raw 240 44 522 INDEX. PAGE Onions, to fry 289 Parsnips, to cook 250 " fry 219 " stew 249 Peas, cornfield or black-eye 254 " dried, to boil 254 " green, " 238 Pees, kon-f eel 253 Potato chips, Irish 247 " cakes 247 Pc tatoes creamed 247 Irish, to boil 246 Potato hash 247 " pudding 247 " snow 247 Potatoes, sliced, to fry 247 " sweet, to boil 248 " " to cook inferior. 248 " " to fry 248 Radishes 240 Ropa Viga 244 Salsify, to cook 250 " " fry 250 " " stew 250 " " 250 Slaw, warm 251 " 2d 252 " 3d 252 Snaps, to boil 240 Spinach 252 Succotash 246 Tomatoes, baked 243 " 2d 243 fried 244 " omelet 244 ' ' raw, to dress 245 "2d 245 ' ' stewed 244 " 2d 244 Tomato toast 245 Turnips 253 " salad 253 " to steVv 253 Yams, to dress 348 PICKLE AND CATSUPS. Apple pickle 294 Blackberry pickle 295 Cabbage " for present use. 262 " cut 262 " " chopped 263 Cantaloupe pickle, 3 287, 288 Composition " 29L Cherry " 295 Chow-chow " 5 282-284 " " " (Leesbiug) . . . . 285 PAoa Cucumber pickle 4 266-268 " boDed 268 " " ripe 269 " " sweet, 2 269 Damson " 2 290,291 French " 2 ,293 Green " 3 364-266 German " 290 Honolulu melon pickle 287 Hyden salad, 5 273-275 Ingredients for one gallon green pickle 2.58 Kentucky pickle 293 Lemon " 2 294 Mangoes, oil, 3 276 ' ' to green 270 " stuffing for 60 270 peach, 4, 378,279 " pepper 279 Martinas pickle 281, 282 Muskmelon pickle 3SS Onion " 2 393, 294 Peach " 4 286, 287 " " spiced 286 " " sweet 286 Pear, peach or quince pickle .... 387 Plum pickle 289 Preparing pickles 258 Ragout pickle 291 Spanish " 293 Sweet " 287,290 Tomato " (green) 3 269, 270 (sweet) 3 272 (ripe) 272 " sauce (green) 3 270, 271 " marmalade or sauce for meats 373 Vinegar for pickle, 3 256 " " yellow pickle 357 Walnut pickle, 4 280, 281 Watermelou pickle, 4 289 " " sweet 288 Yellow " 7 258-361 Bay sauce, 3 299 Caper sauce 303 Celery vinegar 301 Cucumber catsup, 4 297 Horseradish sauce 301 Mushroom catsup, 4 299, 300 ' ' sauce 300 Mustard, to mix 303 ' ' aromatic '. .. 803 Pepper catsup , 302 "■ sauce 301 " vinegar 302 Tomato catsup, 2 295, 296 Tartan sauce 303 " (Morcan's) 803 INDEX. Walnut catsup, 3 298 " leaves, catsup from 298 CAKE. Almond cake, 2 328 Angel's " 311 " bread 323 Black cake 314, 315 Brides' cake, 4 309, 310 Capital " ■- 342 Cioron " 4 327,328 Cocoanut cake, 6 322, 324 Chocolate " 5 325,326 " jelly cake 327 Corn-starch " 313 Clay " 323 Cream " 2 340,341 Currant " 329 Cup " 3 342 Custard " 344 Cake 343 " with sauce 344 '' that never fails 344 Delicate cake, 2 312 DeUcious " 2 343 Fruit " 7 316-319 Fig " 329 Gold " 311 Mrs. Gait's cake 345 JeUyfor " 2 334,335 JeUy " 2 335 Jelly cake (lemon) 2 335, 336 " " (roUed) 2 336 " "filling for 337 Kettle cake 345 Lady " 2 311, 312 Lee " (R. E.)3 321 Leighton cake 306 Lemon " 2 320,321 Mountain cake 307 " ash-cake 308 Merry Christmas cake 312 Marble cake 337, 339 " or Bismarck cake 339 Norfolk " 345 Naples biscuit 347 Orange cake, 3 319, 320 Parson's " 346 Pound " 7 329,331 Piueapple " 319 Rifien " 346 Rose or clouded cake 339 Ruggles' " .- 346 Silver " 310 Snow " 308 " mountain " ...,, 307, PAQB Spice mountain cake. ... 340 Sponge " 2 332 Sponge cake (confederate) 333 " " (cream) .333 " " (butter) 2 331, 332 " " (extra) 333 " " that never fails 333 " " roU, 2 334 Tipsy cakes 347 Velvet " 347 White " 2 30.5 " " (superior) 305 " mouij^ain cake, 4 306, 307 " " ash-cake 308 " fruitcake, 4 313,314 Whortleberry 347 Icing for cakes 349 Icing, 5 348, 349 " boiled, 2 348, 349 " cold 348 " hot 348, 349 Ginger bread 350, 351 Ginger bread, cup cake 351 " " lightened 351 " " risen 351 " soft 350 Ginger loaf 350 Molasses cake, '^ 3.51, 852 ' ' or black cake 352 * pound cake 352 Small cakes 353 Albany cakes 353 Bonnefeadas 361 Coffee cakes 357 Cookies 358 Cinnamon cakes, 3 357 Coffee " 3.57 Cream " 354 Crullers 359 Delicate tea cakes, 2 360 Delicious small cakes 361 Dimples 362 Drop cakes 353 Ginger cakes, 2 362, 363 " (drop) 364 " " (cheap) 363 " bunns 863 " snaps, 2 363, 364 Gloucester cakes 359 Holmcroft 358 Jumbles, 3 356 " (Jackson) 356 " (lemon) 361 Macaroons 356 Marguerites, 3 354, 355 Molasses cakes ,. 364 Nothings 358 Scotch cakes 353 524 INDEX. PA OB Strawberry oakes 357 Sugar " 358 Shrewsbury " 355 Sweet crackers 353 Spice nuts. 364 Tea cakes, 2 859, 360 Tartaric cakes 360 Wafers, 2 362 PUDDINGS. Apple pudding, 5 376 Apple charlotte 377 Apple custard 378 Apple custard pudding. 377 Apple meringue, 2 377 Apple dumplings 373 Apple roll (baked) 377 Almond pudding 381 Amherst " 370 Arrowroot " 389 Batter " 398 BaUoons 398 Bread pudding 390 Boiled bread pudding, 2 372 Boiled pudding of acid fruit 371 " sweetmeat pudding 372 " molasses " 373 " pudding, 2 370, 372 " dumplings, paste for 373 Cake pudding 387 Caramel pudding 383 Citron " 2 878 Cocoanut " 5 381, 382 Chocolate " 2 382, 383 Cherry ' " 371 Cheesecake pudding 388 Cracker " 393 Cream " 395 Currant " 875 Custard " 390 Cottage " 396 Delicious pudding 398 " hasty pudding 397 Eve's pudding 374 Economical pudding 400 Extra line " 399 Fruit " 374,391 French " 891 Feather " 897 Irishpotato " 394 Indian " 399 JeUyroU 387 Lemon pudding, 4 380 Lemon meringue, 2 381 Molasses pudding, 3 895, 396 Marrow pndding 392 Original " 2 369,392 Orange " 4 378,379 One egg " 398 Peach dumplings 375 Penny pudding 400 Plain " 401 Plum " 4 365-368 Christmas 368 economical, 2 369 English 367 rich. 367 simpler kind of... 369 Poor man's pudding 400 Puff " 400 Preserve " 387 Pudding without milk or eggs 382 Queen of puddings, 5 .383-385 Raspberry pudding 375 Rice " 3 393,394 Sago " 389,390 Sippet " 390 Snow " 3 386,387 Snowball " 396 Sweet potato " 394, 395 " " roU 372 Suet pudding, 2 373 " dumplings 374 Steam pvidding. 370 Superior " 399 Sweetmeat pudding, 2 388 Mrs. Spence's " 891 Tapioca " 385 " with apples 386 Teacup pudding 391 Texas " 396 Thickened milk pudding 347 Transparent " 388, 389 Troy " 871 Tyler " 895 Virginia " 398 Washington " 397 PUDDIN« SAUCES. Brandy sauce 403 Cold " 3 403 French " 402 Lemon " 403 Molasses " 404 Nice " 402 Rich " 403 Sauce for pudding, 3 402, 403 " for boiled pastry 404 Wine sauoe, 3 400 DTDBI. 525 PASTRY. PAOB Apple pie, 1, 2, 3. 409, 410 Blackberry pie 410 Cherry " 40<) Cream " 1, 3. 413 Currant " 409 Custard " 413 Cream tarts 415 Cheese cakes, almond, 1, 3 415 " cornstarch 414 " lemon 414 Damson pie 408 ( i ooseberry pie 410 l.eraon " 1, 2, 3, 4 406 Lemon cream pie 406 Lemon tarts 415 Mince meat, 1, 3, 3, 4 411,413 Molasses pie, 1, 8 413, 414 Orange pie, 1, 2, 3 407 Pastry, 1, 3, 3 405 Puff paste 405 Peach pie 408 Peach meringue pie 407 Potato pie (sliced) 411 " " (sweet) 411 Prune " 408 Prune tarts 415 Rhubarb pie 41 1 Soda cracker pie 413 Silver " 413 Sugar " 413 Strawberry shortcake 408 Washington pie 413 Whortleberry " 410 Fritters (Bell) ; . 416 (French) 416 " (made with yeast) 416 Pancakes (common) . 417 " (quire of paper 417 JELLIES, BLANC-MANGE, CHARLOTTE RUSSE, BAKED CUSTARDS, CREAMS, ETC. JeUy (calves' feet) 419 " cream 421 " crystal 420 " gelatine, 3. 430 " " without straining . 420 ' " " without eggs or boiling 421 Jelly without boiling 421 " (stock) 419 Blanc-mange, 4 431, 423 " (arrowroot) 423 " (coflFee) 423 PAOB Blanc-mange, (chocolate) 423 " (custard) 423 Charlotte russe, 6 423, 434 " " (strawberry) 434 Baked custard, 3 485 Apples (baked) 489 Apple compote 429 " float 428 Apples (nice dessert of) 429 ' ' (nice plain dessert of) 429 " (iced) 430 " (nice preparation of ) 429 Apple snow 438 Bonny clabber. 428 Cream (Bavarian) 3 436 " Italian 436 " Russian. 426 " Spanish, 2 42.5,426 Tapioca, 3 437 Float 438 Lemon froth 437 Slip 438 Syllabub 427 ICE-CREAM. Bisque ice-cream 437 Buttermilk ice-cream 437 Caramel ice-cream 435 " '• (Norvell House) 435 Coooanut " 3 ... 436 Chocolate " 435,436 Gelatine " 436 Ice-cream, 3 432 " (without cream) 437 Lemon ice-cream 433 Orange " 433 Peach " 433 Pineapple " 434 Strawberry ice-cream 433 Vanilla " 434 White " 436 Frozen Custards. Bisque 438 Caramel custard 437 Frozen custard, 2 437,438 " pudding 438 Plumbiere 438 Plum pudding glace 438 Sherbet Cream sherbet 43S Lemon " 4 439 Orange " 439 526 INDBX. Water Tea. PAGB Citron ice 441 Gklatine ice 441 Orange "2 440 Pineapple ice, 3 .440, 441 Raspberry " 441 Watermelon ice 441 IVnit Dessert*. Ambrosia, 2 443 Cantaloupes 443 Peaches and cream 442 Pineapple 442 Strawberries 443 Watermelons 442 PRESERVES AND FRUIT JELLIES. Apples (preserved for winter use). 450 Apple mange 450 • " preserves (crab) 450 Cherry " 451 Candied fruit 454 Damson preserves 451 rig " 4.52 Foxgiape " * 451 Fruit (putting up) 45o Lemon preserves 448 " " (sliced) 447 ' ' marmalade 448 " conserves 4.54 Muskmelon preserves (ripe) 446 Orange " 446 " marmalade, 2 447 " conserves 454 Peach preserves, 2. 448, 449 " marmalade 449 " (brandy) 2 449,450 " conserves 4.54 Pear preserves. . ; 450 Pineapple preserves 446 Quince jam 451 Raspberry jam t 452 Sweetmeat preserves 444 Strawberry " 452 " jam 452 Syrup (golden) 454 Tomato preserves 453 " sweetmeats 453 Watermelon marmalade. 445 " or muskmelon pre- serves 445 Apple jelly, 3 4.55, 456 " " (crab) 450 Blackberry jelly 4.54 Currant " 455 " " (without cooking). 454 PAOI Cranberry jelly 455 Grape " 457 Green grape jelly 457 Orange '' 456 Jelly oranges 457 Quince jelly 456 Tomato 458 CONFECTIONERY. Almond macaroons 460 Caramels, 2 459 " (chocolate) 460 Cocoanut balls 460 "■ caramels, 2 460 " drops 460 Cream candy 4.59 Cream chocolate 460 Nut candy 458 Molasses candy 459 Sugar " 2 458 " kisses 458 WINE. Blackberry wine, 4 462, 463 Cider " 467 Cherry " 467 Currant " 3 466 Gooseberry " 466 Grape Wine, 3 464 " (Catawba) 464, 465 " " (wild black) 405 " ' ' (native) 465 Fox grape wine 405 Orange " .467 Strawberry " 467 Tomato " 467 Apple toddy, 2 468, 469 Beer (cream) 474 " (gingery 475 " (lemon) 475 " (small) 475 " (summer) 474 Blackberry cordial, 2 470 Cherry " 471 Crab cider 475 Cider (mulled) 475 Dewberry cordial, 2 470, 471 Eggnog 468 Lemon vinegar 474 " or orange syrup 474 Mint cordial 472 Orgeat 474 Raspberry acid 473 " vinegar, 2 473 Regent punch 469 Roman punch 469, 47C Rum " 46£ INDEX. 527 PAOB Strawberry acid, 2 473 " cordial 471 " vinegar 472 Tea punch 469 THE SICK-ROOM DIET AND REMEDIES FOR THE SICK. Aromatic vinegar. 483 Arrowroot, 2 479, 480 Asthma, sore-throat and cough, remedy for 491 Beef essence 481 " tea 481 Boils 493 " salve for 493 Bone felon 492 Blisters, dressing for 493 Breakfast for an invalid 480 Breast salve. 487 Burns and scalds 488 Carolina small hominy 483 Carrot salve for blisters 492 Cold in the head, cure for, 2 490 CoUc, cure for 486 " cramp, cure for. 486. Corns, remedy for 492 Coughs, remedies for 490 Chalk mixture for infants and young children 489 Chicken essence 481 " jeUy 482 " cholera 488 ChUblains 486 ChUl piUs 489 Cuts 486 Cracked wheat 480 Croup, good treatment for 492 Diarrhoea, remedy for 489 Dysentery " " 489 Earache " " 487 Inflamed eyes, remedy for 487 Epilepsy " " 486 Food Jor sick infants 480 Flames, to extinguish clothing in . 493 Jaundice, remedj' for 491 Jamaica ginger ( Brown's) 4S4 Lime-water 484 Liniment fa good) 492 " for rheumatism 492 ' ' for recent burns 489 Mashed finger 488 Milk punch 481 Mustard 484 ' ' leaves 485 Noiuishing way to prepare chicken, squirrel, or beef for the sick . 482 PAGB Ocean salt 486 Panada 482 Prickly heat, remedy for 488 Poison oak " "2 491 Poisons, antidotes to 494-496 Acids 494 Alkalies ; 494 Arsenic 494 Carbolic acid 494 Chloral 494 Chloroform 495 Copper 495 Corrosive sublin.ate 495 Gases 495 Glass, in powder 495 Iodine 495 Lead 495 Nitrate of silver. 495 Opium 495 Phosphorus 495 Prussia acid 495 Strychnine 496 Tartar emetic 496 Venomous bites of rabid dogs and serpents 496 Quinine, to take without tasting. . 493 Racahaut 480 Seamoss farina 480 Seltzer aperient 484 Soda mint 484 Sore throat, remedy for, 3 485, 486 Sick-room 476, 496 Scarlet fever, preventive to, 2, 487, 488 Snake bites 488 Toast, drv 482 " milk 483 " scalded 483 Toothache drops 487 Thieves' vinegar 483 Weak back, remedy for 494 Wine whey 480 Whooping-cough, remedy for 490 HOUSE-CLEANING. Ants and bugs, to destroy 503 Bedbugs " " 503 " poison 503 Brasses, to .clean 501 Carpets, to wash 499 '' to remove ink from 500 Cement for rubber and glass 503 Egg-beater 502 Egg stains, to remove from silver spoons 501 Floors to oil 49S " to dye 499- 628 niDBX. rA.Qm Fumituie to clean 500 " unvarnished, to clean . . 500 " polish, 2 500,501 House-cleaning (directions for) 496-498 Knives and tins, to clean 502 ' ' to remove rust from 502 " to whiten handles of 502 Mosquitoes 504 Marble slabs, to clean 500 Oil-cloth, to wash, 2 499 Paint, to clean 499 Rats 504 Red ants, remedy for 503 Sapolio for kitchen use 502 Silver, to clean, 2 501 Shading glass, mixture for 503 Soap, concentrated lye 504 Wall paper, to remove grease from 500 Washing mixture 504 Whitewash, outdoor 498 " indoor 498 RECIPES FOR RESTORING OLD CLOTHES, SETTING COLORS, REMOVING STAINS, ETC. Black cashmere, to wash 505 Black crape veils, to renew. 506 Black silk, to renew old 506 " " to freshen old 506 Blue calicoes, to keep bright and fresh 507 Colors, to set 507 Colors, to restore 507 Cloth, to remove spots from 505 Cloth, soap for removing grease from 505 Clothes to dean 505 PAQB Fruit stainB, to remove 507 " or ink stains, to remove 507 Iron rust, to remove 508 Mildew, " " 507 " Labaraque solution for. . , . 507 Velvet, to restore the pile of. 506 MISCELLANEOUS RECIPES. Almond bandoline 514 Ammonia 508 Borax 509 Bottle wax 510 Blood stains, to remove 514 Camphor ice 512 " salve 512 Cold cream 511 Chaps, lotion for 511 Dandruff, to remove 514 Fertilizer for strawberries 511 Grafting wax 510 Hair-oil, 3 513 " dye, 2 513 ' ' tonic 513 " restorative 513 " to clean 514 " brushes, to clean 514 Herbs, to dry 51 1 Ink (black) 509 " (red) 509 Liquid glue 510 " blacking. 510 Lip salve (red) 511 Rose bandoline 514 Shoe blacking 510 Shampoo liquor 513 Sozodont 512 Tooth powder 512 '' " charcoal 513 THE END. HOUSEKEEPING IN OLD VIRGINIA. MANUSCRIPT RECEIPTS. From 45 '^H^!^" 'S sisLF-HAisiira Bread Preuaratii The Healthful and INutrltious, BAKING POWDER. INVENTED BY PROF. E. N. HORSFORD, OF CAMBRIDGE, MASS. IT is better and healthier than ordinary Baking Powder, Cream Tartar, or Yeast. The cost of raising Bread, Biscuit, etc., with it is only about half as much as by ordinary Baking Powder, and the result is much better^ It restores the nutritious elements which are taken from the Flour in bolting. No ordinary Baking Powder, or any thing else used for raising Bread, does this. Universally used and recommended by jirominent physicians. Put up in packages containing 11 OUllces, just enough for 25 pounds of Flour. A sample sufficient for one quart of Flour sent post-paid on receipt of a three-cent stamp. For 35 cents in stamps or currency, we will send post-paid a regular package, suf- ficient for 25 pounds of Flour. RUMFORD CHEMICAL WORKS apiiovir>E]xcE, r. i. HOUSEKEEPING IN OLD VIRGINIA. MANUSCRIPT RECEIPTS. From AMERICA STILL FURTHER AHEAD! Villi I 111 AiiTir Tf I LM mi-iii I I u Six Cord Soft Finish Spool Cotton AWARDED ALL THE HONORS AT THE .^T I-. .^^ 2ST T^f^ INTERNATIONAL COTTON EXPOSITION 1881 FOR '^The BEST THREAD for Machine and Hand Sewing/' TWO GOLD MEDALS AND THE GRAND PRIZE. Ask your dealer for "Willimantio Thread, and take no other. HOUSEKEEPING IN OLD VIKGINIA. MANUSCRIPT RECEIPTS. From NESTLE'S MILK FOOD Is the IMOST FOFXJL^^R. FOOD the World Over for INFANTS AND INVALIDS. IT contains only Milk, Wheaten Bread Crust, and Cane tSugar, and requires ONLY WATER to prepare it for use, thus removing all the danger of cow's milk, so frequently impure, diseased, and sour. FOR INFANTS It makes lirm flesh and muscle, tough bone, keeps the bowels well regulated, the blood in a healthy condition, and agrees with a larger percentage than any other artificial food. FOR INVALIDS It is largely used in Nervous Diseases, Gastralgia, Chronic Catarrh, and Ulcer of the Stomach, Inflammation of the Bowels, Indigestion and Dyspep- sia, Dysentery and Diarrhea, Typhoid and other fevers. Experience has shown that nothing will digest more easily, keep up the strength more uniformly, worry the stomach less, and permit it to recover its normal tone more quickly than this Food. It is often retained on the stomach when every thing else is rejected. Ask yuur physician about it, or send for a pamphlet giving full details. NESTLE'S CONDENSED SWISS MILK iShould be on every breakfast-table in the laud. We guarantee it to be free from all adulteration, and the richest milk in the market. It gives a richness and smoothness to coflee almost equal to pure cream. Those who have used tla- ^lilk Food will enjoy the Condensed Milk also, and know it can be relied u])un. For sale by all first-class Druggists and Grocers. THOMAS LEEMING & CO. ItsTo. 18 CoiiXiEO-E lE'XiA.CE!, ZLsTeaat IToie/K: Cit"^, SOLE AGENTS FOR HENRI NESTLE, VEVEY, SWITZERLAND. HOUSEKEEPING IN OLD VIRGINIA. MANUSCRIPT RECEIPTS. From A. J. HOLMAN & CO. Family, Pulpit,i Reference Bibles PRINTED FROM SEVEN NEW SETS ELECTROTYPE PLATES. CONTAINING SMITH'S BIBLE DICTIONARY. 600 ILLUSTRATIONS: HISTORY OF THE BOOKS OF THE BIBLE, 47 ILLUSTRATIONS, ETC. The only quarto Bibles t'ontainiug new and complete Bible Teacbers' Text- book ; Cruden's Concordance, Chronological Tables, etc.; Beautiful Colored Lithograph Maps, to which is added THE REVISED NEW TESTA- MENT in addition to the King James's or Old Version. New Illustrated German Quarto Bible. The only New German liible in the Market containing an Illustrated Bible Dictionary. The tirst impressions, printed from entirely new electrotype plates, cast from large clear type, printed on tine })aper, and profusely illustrated, containing Smith's Bible Dictionary, nearly 600 engravings. Illustrated History of the Books of the Bible, etc., etc. THE REVISED NEW TESTAMENT, over lOO FIuc Eng.avms.. (ILLUSTKATED.) The finest and best 8vo edition published. Also 32mo, 16mo, Pica 8vo, and Demy 8vo. Equal to the English editions, and at much lower prices. PHflTflPRflPH AIRIIMQ *^"*" cabinet, and Cartes De Visite Pictures. rnUIUUnMrn HLDUITIO Our Albums are made in the strongest man- ner possible with Vellum-cloth Guard-joints, and when open lie perfectly Hat. These Albums compare favorably with the best foreign manufacture, both as to style and prices. Fok sale by JOHN P. MORTON & CO. LOUISVILLE, KY. HOUSEKEEPING IN OLD VIRGINIA. MANUSCRIPT RECEIPTS. From EECKELAERS' NEW TOILET SOAPS THE manufacture of Toilet Soaps has now become one of the most important and diffi- cult branches of industry. It requires a complete knowledge of pertumcrv, of indus- trial chemistry, and of the conditions of a healthy skin, and demands the use of elementary substances selected with infinite care, and the application of manufacturing processes which must be both delicate and rational. ' After long research and persevering study, Mr. L. Eeckelaers, Soap Manufacturer and Perfumer, of Brussels, has succeeded in discovering a new system of manufacture which possesses undeniable superiority over methods hitherto adopted. By the combined use of glycerine, so liealth- preserving to the skin, with a proper propor- tion of oil of sweet almonds and spermaceti, he has been enabled to produce a soap of unparalleled quality. The most delicious perfumes, the plants of richest aroma, the most exquisite balms have been brought into use to give to Mr. Eec^kelaers' products, unrivaled as they al- ready were, a superior value from their soft- ening properties. Distinguished Chemists and Doctors in Medical Chemistry of highest renown havini; pronounced these soaps — some of which are herewith illustrated to show the artistic manner in which they are placed before the public — unexcelled for purity and devoid of alkali, they are espe- cially recommended to ladies and to mothers of families for the toilet of children, and iire conscientiously oflerrd to all persons of taste and intelligence as uniting every quality that one can desire to find in an article fitted to the most refined toilet. The reasonable price of EECKELAEKS' NE^V TOILET SOAPS— they being no dearer than the American manufactures — places thenr within the reach of all, and guar- antees them an unprecedented sale in the United States, for which Messrs. E. FOUGEKA & CO., 30 N. William Street, N. York, .A.S,E SOLE j^G-zEirars. HUUSEKEEl'lNG IN OLD VlKGJNlA. MANUSCRIPT RECEIPTS. From JAMKPYLES PEARLINE MAKES WASHING EASY, And enables delicate women to do the much-dreaded work with ease and KCONOMY, and have their mus- lins and linens made beautifully WHITE and SWEET without rubbing them to pieces on the wash-board, and ■U'itllOUt 'boilillg", which is a great thing in hot weather. It takes the place of soap, and for HOUSE-CLEANING, DISH-WASHING, CLEANING JEWELRY, SILVER, MARBLE, MILK-CANS, re- moving BLOOD-STAINS, GREASE- SPOTS, INK, ETC. it is magical. J8@°' Housekeepers are respectfully solicited to make a thorough trial of its merits and judge for themselves. B@" Sold by Grocers every where ; but beware of imitations. Pearline is the only safe labok-saying compound, and always bears the name of IS THE BEST THING EVER INVENTED FOR WASHING .^ BLEACHING In Hard or Soft, Hot or Cold Water, with- out harm to Fabric or Hands. Save.s labor, time, and soap amazingly, and gives universal satisfaction. ""^0^^^ 44 EAST FOURTEENTH STREET (Union Square), O, IVE^VV^ ^ Ol^Ii. MANUFACTURERS OF PENCIL CASES, TOOTHPICKS. Etc. liT C3-OI-I3, sTi-^7-E:ie, -ft..<3-.A.TE:, I=E:-^^^I-, 3=;-tc. Novelties in all Desirable Styles. Bf?r Senti foi; ri:i(i; T.isi. HOUSEKEEPING IN OLD VIRGINIA. MANUSCRIPT RECEIPTS. From Foiiiicled ^C^X?V A V X r\Jv-^^«^;^^ in I'^S^ IT IS IVC^^ITIIFEST THAT FROM GOOD SEEDS ONLY CAN GOOD VEGETABLES BE OBTAINED. THE CHABACTEB OF Landreths' Seeds Has been Substantiated beyond all Question; THEY ARE THE STAJYDARD FOR QUALITY. Over 1500 Acres in Garden-Seed Crops under our own cultivation. Ji^°Ask your Storekeeper for them in original sealed pack- ages, or drop us a 'postal-card for Prices and Catalogue. Wholesale Trade Prices to Dealers on ajjplication. DAVID LANDRETH & SONS, IsTos. 21 j^i>riD 23 SOTJTBC SI^CTiai STIREET, P»HILA.I>ELraiA- HOUSEKEEPING IN OLD VIRGINIA. MANUSCRIPT RECEIPTS. To INSURE best results from the foregoing Receipts do your Cooking on THE CHAMPION MONITOR. IT IS MADE IN SIZES TO SUIT ALL; WITH OE WITHOUT RESERVOIKS (HIGH OE LOW), AND SIX-HOLE STOVE. P^ricesis I^ariains* fi'om S^ilO to #(5^. FIEST- CLASS in every respect. Oven large and well made, thor- oughly protected and furnished with every convenience. All parts exposedto the fire made extra heaVy and durable. Excellent Bakers and Economical in Fuel. If not obtainable at your dealers, send for full inf)rmation to the niaiuifacturers, aatim:. i^esoi?. &c go. CIP«fCI]VTVA.TI, O. HOUSEKEEPING IN OLD VIRGINIA. MxVNUSCRIPT RECEIPTS. Fro7n IF-i^IMIOTJS STA7"AN DO'WN For the COMPLEXION A FACE-POWDER GUARANTEED ABSOLUTELY PURE, AND FREE FROM ANY ARSENICAL OR OTHER DELETERIOUS SUBSTANCES. SWAN DOWN is prepared expressly for the use of Ladies of taste and refinement, and the proprietor gives his solemn word of honor that it does not contain any ingredient in the slightest manner injurious. In fact, while it beautifies and heightens the Complexion it is really soothing and healing to the skin. The same may be said of GrOSssaiTiei' and Blanc IlliTsion, equally famous Face-Powders. e^yoUK DKUGGIST DOUBTLE.SS HAS THEM ON SALE.°=^g HOUSEKEEPING IN OLD VIRGINIA. MANUSCRIPT RECEIPTS. From Whether you live "in Colorado or Pennsylva-"' nia, you can, with the utmost satisfaction, purchase the newest" goods for the lowest city prices at the GRAND DEPOT, The Largest DRY GOODS AND Outfitting House of WEST • EAST; ^Only the exact goods ^even then, if not as ex- ^exchanged, or the Samples or prices, ^ordering, mailed ^ceipt of postal card desired, and no ordered are sent, and] pected, are willingly/ money refunded, with directions for^^^ postpaid upon re-, specifying what is^ obligation to pur- chase if prices are not satisfactory. Adaress MAIL DEPARTMENT . ForSamples and Supplies, 5 ANty ♦^ llUUt^EKEEl'l^'G IX OLD VIKGINIA. MANUSCRIPT RECEIPTS. From Health! Comfort! Elegance! DR.SCOTrs POSITIVELY secured with this beau- tiful invention. By a happy thought Dr. Scott, of London, the inventor of the celebrated Electric Brushes, has adapted Electro-Magnetism to Ladies' Corsets, thus bringing this wonderful curative agency within the reach of every lady. They should be adopted at once by those suffering from any bodily ailment; and she who wishes to ward oft' Disease, preserve her good health, and re- tain and improve the elegance of her figure, should give them an immediate trial. It has been found that MAGNETIC TREATMENT makes the muscles and tissues more plastic and yielding, and it is argued from this that Ladies who wear these Corsets will have no difficulty in moulding the figure to any de- sired form without tight lacing. A tenden- cy to extreme fatness or leanness is a disease which, in most cases, these ar- ticles will be found to cure. In appear- ance they do not differ from the usual corsets, being made of the same materials and shape. See cut.) They are worn the same, and fit the same, but give a more graceful figure. The Secretary of the Pall Mall Elec- tric Association of London "earnestly" "recommends all Ladies suffering" "fr.om any bodily ailment to adopt" "these Corsets without delay. They" "perform astonishing cures and in-" "vigorate every part of the system." In place of the ordinary steel busks in front, and a rib or two at the back. Dr. Scott inserts steel magnetods which are exactly the same size, shape, length, breadth, and thickness as the usual steel busk or rib. By this means he is able to bring the magnetic power into constant contact with all the vital organs, and yet preserve that symmetry and lightness so desirable in a good corset. It is affirmed by professional men that there is hardly a disease which Electricity and Magnet- ism will not benefit or cure. L)r. Wm. A. Hammond, of New York, late Surgeon-General of the U.S., an eminent authority, publishes almost miraculous cures made by him, and all medical men daily practice the same. Ask your own physician. The cut gives a fair representation of the corset, which should be worn daily in place of the ordinary one, and will always do good, never harm. There is no shock or sensation whatever felt in wear- ing them, while benefit quickly follows. Being made with better material and workmanship than any corset sold, they will outwear three of those commonly used. In ordering be rare- ful to send oxact waist measure, and jiicntion this publication. They are all of the same quality, differing only in size. "The material is white, fine in texture, beautifully embroid- ered and trimmed. 'We will send it on trial, postpaid, on receipt of $3, which will be returned if not as represented. Inclose xo cts. extra and we guarantee safe delivery. We will send it by express, C.O.D. at your expense, with privilege of examination — but expressage adds con- siderably to your cost. Or request your nearest Dry Goods or Fancy Store to obtain one for you, and be sure Dr. Scott's name is on the Corset. Remittances should be made payable to GEO. A. SCOTT, 84a Broadway, New York. They can be made in Checks, Drafts, Post-office Orders, Currency, or Stamps. Liberal Discount to the Trade. Agents wanted in every Town. «®" Send for circular of Dr. Scott's Electric Hair Brush. HOUSEKEEPING IN OLD VIRGINIA. MANUSCRIPT RECEIPTS. From TO HOUSEKEEPERS. OWING to the increased and constantly increasing cost of vanilla beans, used in the manufacture of Extract Vanilla, spurious compounds are being thrown upon the market purporting to be pure vanilla, but prepared principally from Tonqua beans. The National D'tqjensatory says of Tonqua Beans: "They are usually covered with a crystalliue efflorescence of couiuarin. "Given to dogs, in the dose of from seven to ten grains, this substance pro- "duced great and even fatal depression; and in man, in the dose of from "thirty to sixty grains, it occasioned nausea, giddiness, depression, vomiting, " and drowsiness." Many of the spurious compounds purporting to be pure Extract of Vanilla are prepared principally from Tonqua Beans. Housekeepers who study their interests will demand of their grocer strictly pure vanilla only, and refuse to accept of an adulterated com- pound which may render the dealer a better profit. BURNETT'S EXTRACT of VANILLA Is prepared from selected vanilla beans, and is A\arranted entii'ely free from Tonqua or other deleterious substances. All Cooking Extracts, such as Lemon, Vanilla, Eose, Almond, Celery, etc. prepared at the laboratory of Joseph Burnett & Co., Boston, can be relied upon for purity and strength. For upwards of thirty years they have been used by the leading hotels and the best families throughout the United States, and are sold l)y all first-class grocers and druggists.